JP2014121276A - Method for producing frozen yam - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a frozen yam capable of suppressing the overall texture and a change in taste before freezing and after freezing.SOLUTION: Provided is a method for producing a frozen yam where a grated yam is sealed into a container. The method is characterized in that a yam is mixed and stirred, a prescribed amount of the same is measured and is poured into the bottom part of a cup, the opening part of the cup is sealed with a film while filling the upper space thereof with a nitrogen gas, the same is warmed, is subjected to enzyme deactivation treatment, is water-cooled including the cup, and is thereafter cooled in an atmosphere of at least -30°C or lower.

Description

  The present invention relates to a method for producing a frozen grated rice cake in which grated grated rice cake is sealed in a container.

  Tororomo, which has been processed from grated yam, is known as a food with a unique viscosity and flavor. Such taro koji was thought to have the best texture and taste when it was just grated. Therefore, it is common to ship raw strawberries, or after washing raw strawberries and packing them in vacuum packs, they are then grated at the time of serving as food. On the other hand, grated processing is also a labor-intensive operation due to its viscosity. Therefore, a method has been considered in which the grated garlic that has been grated at the factory is shipped without damaging the texture and taste.

  For example, in Patent Document 1, Yamato coffee, Nagato coffee, Ginkgo candy, Tsukune rice cake and other yam are washed, peeled and then grated and filled into a plastic container, and then a quick freezer or quick freezing line The product is shipped in a frozen state after being quickly frozen and sealed with a plastic film or the like so that it can be stored frozen for a long time. It is said that if you defrost it at the shipping destination, you can easily obtain a thick grated thickened ginger.

  Moreover, in patent document 2, when it preserve | saved in the state which grated the strawberries, it will discolor and a commercial value will fall, Therefore The inside is deaerated (deaeration) and the sealed container substituted by the inert gas It is disclosed that the product is shipped after being filled in. By filling the sealed container with an inert gas such as nitrogen gas and degassing the sealed container, even if stored for a long period of time, the grated residue will not be oxidized by the oxygen in the air and will not change color. It has said.

  By the way, grated garlic that has been grated easily loses its texture and taste quickly, and when frozen, it is difficult to reproduce the texture and taste before freezing when it is thawed.

  On the other hand, for example, in Patent Document 3, an alginate and an oligosaccharide are added to the grated soy sauce, and an antioxidant or the like is added as appropriate, and the bag is made of a suitable container or a synthetic resin sheet. And then freezing after the heat treatment. Freezing degeneration and deterioration can be prevented even after freezing for storage of corn straw, and at the time of thawing, the freezing is the same as that of corn straw immediately after grated raw in terms of properties, such as viscosity, stringiness, and taste. It states that it can provide a bean paste.

  Furthermore, in Patent Document 4, a pH adjuster composed of trisodium citrate, tetrasodium pyrophosphate, calcium carbonate, etc. is added, mixed, and sealed in a bag-like container (pouch) made of a freezing-resistant resin sheet. In addition, it is disclosed to freeze after sterilizing with hot water or the like as necessary. It states that even if it is stored for a long period of time, it can provide a mash that has substantially the same flavor and properties such as viscosity and stringiness before freezing.

Japanese Utility Model Publication No. 7-25783 Japanese Patent Laid-Open No. 6-292531 Japanese Patent Laid-Open No. 9-075028 2006-149284

  As described above, by allowing garlic to be frozen, it can be stored for a long time, but the texture and taste at the time of thawing are problematic. Here, the viscosity of the mash after thawing is one problem in the texture, but the texture and taste are human sensibility, and many complicated factors are intertwined. Therefore, it is required to suppress at least the overall texture and taste change of the strawberry cake before freezing and after thawing. In addition, as a natural food, there is a demand to suppress as much as possible the use of additives for suppressing changes in the overall texture and taste of garlic.

  The present invention has been made in view of the situation as described above, and the object of the present invention is a frozen garlic that can suppress the overall texture and taste change of the garlic before and after thawing. To provide a manufacturing method.

  The method for producing a frozen grated rice cake according to the present invention is a method for producing a frozen grated rice cake in which a grated processed grated rice cake is sealed in a container, wherein the grated rice cake is mixed and stirred, a predetermined amount is weighed, and a bottom portion of the cup is obtained. And the opening of the cup is sealed with a film while filling the upper space with nitrogen gas, and this is heated and enzyme-inactivated, and the whole cup is water-cooled. It is characterized by cooling.

  According to such a production method, it is possible to suppress the overall texture and taste change of the garlic before and after thawing, and to suppress discoloration even during thawing after long-term frozen storage.

  In the above-described manufacturing method, the raw material koji may be peeled off and immersed in ozone water, and after leaving it to cool and cool, it may be grated. According to such a production method, it is possible to further suppress the overall texture and taste change of the garlic before and after thawing.

  In the manufacturing method described above, the raw material cake may be dipped in ozone water and then peeled off. According to such a production method, it is possible to further suppress the overall texture and taste change of the garlic before and after thawing, and to further suppress discoloration even during thawing after long-term frozen storage.

  In the manufacturing method described above, the upper space may be filled with nitrogen gas after deaeration. According to such a production method, it is possible to further suppress the overall texture and taste change of the garlic before and after thawing, and to further suppress discoloration even during thawing after long-term frozen storage.

  In the manufacturing method described above, the cup may be formed by embossing a sheet body. According to this manufacturing method, the cup washing process can be made unnecessary, and the frozen potato cake in the container can be efficiently manufactured, and contamination from the cup can be prevented. Changes in feeling and taste can be further suppressed.

It is a perspective view of the frozen strawberry cake sealed in the container by this invention. It is a sectional side view of the frozen strawberry cake sealed in the container by this invention. It is a flowchart which shows a part of manufacturing process of the frozen strawberry cake by this invention. It is a flowchart which shows a part of manufacturing process of the frozen strawberry cake by this invention. It is a flowchart which shows a part of manufacturing process of the frozen strawberry cake by this invention. It is a perspective view which shows a part of manufacturing process of the frozen ginger according to this invention.

  The details of the frozen grated rice cake sealed in a container according to one embodiment of the present invention will be described with reference to FIGS.

  As shown in FIG. 1, a refrigerated jar 1 in a container is one in which a jar 4 (see FIG. 2) is accommodated in a container 2 that is sealed by adhering a film 3 to the upper surface. The container 2 is composed of a plurality of cups 21 arranged horizontally and continuous, or a single cup 21. In this embodiment, four cups 21 are arranged two by two vertically and horizontally. The cup 21 has a horizontal portion 22 extending in the horizontal direction around each of the cups 21 and is connected to each other by the horizontal portion 22. Moreover, the perforation 11 which can isolate | separate each of each cup 21 separately is provided in the horizontal part 22 which bears these connections.

  Referring also to FIG. 2, the film 3 is adhered to the upper surface of the horizontal portion 22 of each cup 21, and the inside of each cup 21 is separated from the outside and sealed. Each cup 21 accommodates the frozen strawberry 4 at the bottom, and has an upper space 25 filled with nitrogen gas at the top. The upper space 25 has a purpose of making it easy to put a condiment when it is provided to the table as a cup as will be described later. On the other hand, when the upper space 25 occupies 1/4 or more of the volume of the cup 21, It is also preferable because the oxygen partial pressure in the cup 21 can be reduced.

  Tororo-don 4 is a quick-frozen edible salmon from the genus Dioscorea. In addition, the cup 21 may have a size and shape that can be used on a table with the grated rice cake stored when the frozen grated rice cake 1 is thawed and the film 3 is peeled off and opened. That is, for example, the cup 21 may have a flat bottom portion that can be stably placed on the table, or a bottom portion that has a shape in which the periphery is uniformly projected downward. In order to make it easy to mix with chopsticks, the opening may be widened by inclining the side so that it is widened upward. This also makes it possible to widen the upper space 25.

  Next, the details of the method for producing the container-frozen corn cake 1 will be described with reference to FIGS. In this example, Yamato koji was used as a raw material for the mash. In manufacturing, for the purpose of hygiene management, the manufacturing process is divided into a contaminated zone, a semi-clean zone, and a clean zone, and a continuous process is given to each.

  As shown in FIG. 3, in the contaminated area, first, the Yamato koji with freshness controlled is trimmed (S11). In the trimming, parts such as soil and stem portions biting into the constricted part of Yamato tsumugi are unnecessary as a grated cocoon and can remain by peeling, which will be described later. This is washed with tap water using a continuous washing machine to remove deposits adhering to the surface such as soil (S12). Subsequently, the washed Yamato rice cake is immersed in 5 to 10 ppm ozone water for 5 minutes to perform sterilization (primary sterilization) (S13).

  As shown in FIG. 4, in the semi-clean area, first, the Yamato candy is peeled manually by using a peeler (S21). The peeled Yamato koji is divided into 10 kg batches, each soaked in 5 ppm ozone water for sterilization (secondary sterilization) for at least 5 minutes (S 22), put in water and temporarily stored in a refrigerator ( S23). Since ozone is chemically unstable, at least after storage, ozone does not remain in the water in which Yamato koji is immersed. In this example, the refrigerator was stored overnight.

  As shown in FIG. 5, in the clean district, first, the Yamato rice cake that has been refrigerated in the semi-clean district is carried in, and grated with an automatic grated machine to form a strawberry cake (S31). Next, the mixture is stirred with a mixing stirrer, for example, a cake mixer (S32). Here, if necessary, the measured liquid seasonings and adjusting agents may be mixed and stirred. By stirring, crushing after thawing is prevented, but by adjusting the amount of water by mixing liquid seasonings and the like, crushing after thawing can be more effectively prevented.

  Referring also to FIG. 6, the container 2 (see FIG. 6B) having a plurality of cups 21 by embossing a sheet body 29 (see FIG. 6A) made of a synthetic resin such as a thermoplastic resin in the clean area. )) Is molded (S33). Since the container 2 is molded in a clean area, the washing process of the container 2 is not required, and the contamination of the strawberry cake 4 from the container 2 is prevented and the refrigerated potato cake is efficiently produced. Next, as shown in FIG. 6 (c), the strawberry 4 is poured and accommodated in the bottom of each cup 21 (S 34). Such injection is automatically performed by a device capable of injecting grated ginger. Since heat conduction is performed through the bottom wall of the cup 21 in preliminary cooling and quick freezing which will be described later, it is preferable that the cup 21 is accommodated so as to spread over the bottom.

  The container 2 in which the corn cake 4 is accommodated in the cup 21 is deaerated to remove oxygen remaining in the jar 4, and the upper space 25 is filled with nitrogen gas so that the upper surface of the horizontal portion 22 is filled. The film 3 is adhered and the inside of the cup 21 is sealed (S35). From the deaeration process to the adhesion of the film 3 can be performed as a series of operations using, for example, a chamber-type vacuum gas filling machine. Here, as described above, the volume of the upper space 25 is set to a predetermined ratio with respect to the volume of the cup 21, thereby reducing the partial pressure of oxygen remaining in the cup 21 and resulting from the oxygen in the filter cake 4. Changes can be suppressed. According to such a cup 21, for example, the oxygen partial pressure can be lowered as compared with the case where a bag is used as a container.

  Further, necessary processing such as cutting of the excess film 3 protruding around the container 2 and molding of the perforation 11 is performed (S36) to obtain a container-filled thickener as shown in FIG. 6 (d). Each cup 21 may be processed so as to provide a portion that becomes a handle when the film 3 is peeled off.

  Next, the metal detector is inspected for the presence of metal pieces in the container 2, and the weight of the container 2 is inspected by a weight checker (S37). Moreover, in the weight test | inspection of the container 2, it is test | inspected whether it is the predetermined | prescribed weight range defined as the internal volume of each cup 21 as 53g-55g.

  The container-filled mash is heated to 60-65 ° C. and held for 4 minutes to perform enzyme deactivation treatment (S38). The enzyme (amylase) contained in garlic can be inactivated, and denaturation of garlic before thawing can be suppressed. In cooling from such heating, it is preferable to perform water cooling so that the temperature of the filter cake 4 is lowered to about 30 ° C. in one minute. After water cooling, water attached to the surfaces of the container 2 and the film 3 is removed by air blowing. Such cooling becomes preliminary cooling (S39), and quick freezing described later can be facilitated.

  If necessary, a second weight inspection is performed and quick freezing is performed in an environment of minus 30 ° C. or less (S40). In this example, each batch was carried into a freezer kept at minus 40 ° C. for quick freezing. In the above-described preliminary cooling and quick freezing, the place that depends on heat conduction through the bottom of the cup 21 is large. In particular, in the above-described preliminary cooling and quick freezing, the cooling rate is important. Therefore, when the cup 21 is accommodated in the cup 21 so that the required cooling rate can be secured, the shape of the bottom of the cup 21 is appropriately determined. Determined. It is considered that such pre-cooling and cooling by quick freezing contribute to the suppression of the change in the texture of the strawberry 4 after thawing.

  The cup-frozen strawberry cake produced through the above steps is stored in a freezer, the shipping time is adjusted, appropriately packed and shipped, and distributed in a freezer car or the like. A sample may be extracted for each lot from the frozen corn cake produced during storage, and various tests such as a bacterial test may be performed. After confirming the results, the refrigerated garnish of the lot corresponding to the sample may be shipped.

  According to this example, it is possible to suppress changes in the overall texture and taste of garlic before and after thawing, and to suppress discoloration even during thawing after long-term frozen storage.

  The exemplary embodiments according to the present invention have been described so far. However, the present invention is not necessarily limited thereto, and those skilled in the art will appreciate that various modifications can be made without departing from the spirit of the present invention or the scope of the appended claims. Alternative embodiments and modifications may be found.

1 Frozen strawberry cake 2 Container 3 Film 4 strawberry cake 21 Cup 25 Upper space

Claims (5)

  A method for producing a frozen grated rice cake in which grated grated rice cake is sealed in a container, the grated rice cake is mixed and stirred, a predetermined amount is weighed and placed in the bottom of the cup, and the upper space is filled with nitrogen gas. While sealing the opening of the cup with a film, heating this to inactivate the enzyme, cooling the whole cup with water, and then cooling it in an environment of at least minus 30 ° C. Production method.   2. The method for producing frozen grated rice bran according to claim 1, wherein the raw material koji is peeled and immersed in ozone water, left to cool and then grated.   3. The method for producing frozen grated rice cake according to claim 2, wherein the raw koji is peeled after being immersed in ozone water.   The method for producing a frozen strawberry cake according to any one of claims 1 to 3, wherein the upper space is degassed and then filled with nitrogen gas.   5. The method for producing frozen strawberry cake according to claim 1, wherein the cup is formed by embossing a sheet body.

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