JP2017153389A - Manufacturing method of tororo processed article, heat denaturation prevention agent for tororo processed article and tororo processed article - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of a tororo processed article having reduced bacterium number of microorganism without almost no change of stringiness and taste from raw tororo just after grating even at and after a heat treatment, a heat denaturation prevention agent for tororo processed article and the tororo processed article.SOLUTION: There is provided a manufacturing method of a tororo processed article having a grating process for grating Chinese yam belonging to Dioscoreaceae Dioscorea to manufacture a tororo raw material, an addition process for adding one or more polysaccharide selected from a group consisting of gum arabic, soybean polysaccharide, Pullulan, arabinogalactan and guar gum decomposition product of 0.01 to 25 wt.% based on total amount to make a tororo additive and a heating process for heating and sterilizing the tororo additive at 60°C to 125°C. There are provided a heat denaturation prevention agent for tororo processed article and the tororo processed article containing the tororo raw material and heat sterilized at 60°C to 125°C.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a filtered product, a heat denaturation inhibitor for the filtered product, and a filtered product.

  The yam is a vine plant belonging to the genus Dioscorea and genus Dioscorea, and has a rhizome and rhizome. There are three types of yam used in Japan: natural mausoleum, yam, and daisho. Each species is different. The yam includes yams, ginkgo biloba and yamatomo.

  The grated grated yam has a strong viscosity and is eaten as it is or is used in various foods such as confectionery ingredients and soba noodles. It is known that the viscosity component of yam is a complex of polysaccharide and protein (hereinafter sometimes referred to as “yamamushi mucilage”) which is a mannan polymer. However, it is known that this yam mucilage is weak to heating and is denatured by heating at 65 ° C. or higher, resulting in a decrease in viscosity (Non-Patent Document 1). For this reason, when the garlic is heated as it is, the yam mucilage is denatured, so that the stringiness characteristic of garlic is lost and the texture is significantly reduced. Therefore, even though the garlic is used as a raw material for confectionery and fish paste products, it cannot be eaten while being heated to maintain the sticky state of the garlic. On the other hand, when not heat-treated, the garlic has a problem that it is difficult to use in processed foods because it contains many soil microorganisms and has a large number of microorganisms.

  By the way, conventionally, various methods for preventing denaturation and deterioration of the raw material are proposed. For example, Japanese Patent Application Laid-Open No. 4-36145 (Patent Document 1) adds branched polysaccharides, and Japanese Patent Application Laid-Open No. 7-23707 (Patent Document 2) includes specific thickeners, sugars and sugar alcohols. Each is disclosed.

JP-A-4-36145 JP-A-7-23707

"Characteristics and functionality evaluation of Chinese yam mucilage" Hokkaido Tokachien Regional Food Processing Technology Center 2008 Business Report

  However, although these methods show the effect of preventing deterioration of physical properties due to frozen storage, they do not prevent denaturation by heating.

  The present invention eliminates the drawbacks of the prior art, prevents denaturation and deterioration due to heating of the yam sticky material, and the stringiness and taste during heating treatment and after heating treatment are almost the same as those of raw grated material. Another object of the present invention is to provide a method for producing a filtered product with a reduced number of microorganisms, a heat denaturation inhibitor for the filtered product, and a filtered product.

  As a result of intensive studies to solve the above problems, the present inventors have added one or more polysaccharides selected from gum arabic, soybean polysaccharides, pullulan, arabinogalactan, and guar gum degradation products, The present invention was completed by finding that a thickened processed product having the same physical properties and taste as those of the raw material immediately after grated can be obtained even after heating and after heating.

  That is, the present invention is selected from the group consisting of a grated step of grated yam belonging to the genus Dioscorea to produce a grated material, and a gum arabic, soybean polysaccharide, pullulan, arabinogalactan and guar gum degradation product An addition step of adding one or more polysaccharides in an amount of 0.01 to 25% by weight with respect to the total amount to make a filtrate additive, and heating to sterilize the filtrate additive at 60 to 125 ° C A process for producing a filtered food product.

  In addition, the present invention is characterized by containing one or more polysaccharides selected from the group consisting of gum arabic, soybean polysaccharide, pullulan, arabinogalactan and guar gum degradation product. It is an agent.

  Furthermore, the present invention contains the above-mentioned heat denaturation inhibitor for processed foods processed with a garlic, and a garlic material from which a yam belonging to the genus Yamno genus is ground, and is sterilized by heating at 60 to 125 ° C. It is characterized by the fact that it is a processed food.

  According to the present invention, denaturation and degradation of yam viscous material by heating are prevented, and the stringiness and taste are almost the same as that of raw grated immediately after heating and after heating. Provided are a heat denaturation inhibitor and a filtered product with a reduced number of bacteria and a filtered product.

1. Process for producing garlic processed food Hereinafter, the present invention will be described in detail. The manufacturing method of the processed food of the garlic of the present invention includes a grated process for preparing a garlic material, an addition process for adding a polysaccharide to the garlic material to obtain a garlic additive, a heating process for sterilizing the garlic additive, Is provided.

(1) Grinding process The grazing process is a process for producing a raw material by grinding down a yam belonging to the genus Yamanoimo. Yam is a vine plant belonging to the genus Dioscorea, and has a rhizome and rhizome. There are three types of yam used in Japan, natural yam, yam and daisho, each of which differs, but any of the above may be used as the yam of the present invention. The yam includes yams, ginkgo biloba, and yam potatoes.

  When the yam is crushed into a raw material, as a pre-treatment, the raw materials such as long rice cake and Yamato rice cake are washed with water and then peeled off. Furthermore, it is exposed to water as necessary, and cut into an appropriate size. Next, the pre-treated yam is grated using a chopper, a colloid mill, a rotary grated blade, a food cutter, or the like to obtain a grated material.

(2) Addition step Next, the grated material is rubbed with at least one or more polysaccharides selected from gum arabic, soybean polysaccharide, pullulan, arabinogalactan, and guar gum degradation product (" Add the heat denaturation inhibitor ") for the processed foods and mix until it is evenly dissolved. When adding and mixing, it is necessary to add little by little so as not to become a step. In addition, you may add fresh water as needed.

  The amount of polysaccharide added is 0.01 to 25% by weight, preferably 0.05 to 20% by weight, more preferably 0.1 to 15% by weight, based on the total amount of the filtrate additive. If the amount of polysaccharide added is less than 0.01% by weight, it will be difficult to sufficiently prevent denaturation when the garlic additive is heated. On the other hand, when the added amount of polysaccharide is more than 25% by weight, the pasty processed food has a strong pasty feeling and tends to impair the taste.

(3) Heating process Next, the garnish additive obtained at the process mentioned above is heat-sterilized. This heat sterilization temperature is 60 ° C. to 125 ° C. in terms of product temperature, preferably 65 ° C. to 110 ° C., and more preferably 70 ° C. to 100 ° C. When the heat sterilization temperature is less than 60 ° C., the heating is insufficient and the sterilization effect is weak, and various germs and the like are easily propagated in the processed food. On the other hand, if the heat sterilization temperature exceeds 125 ° C., the protein in the raw material becomes so rapidly denatured that it tends to cause a bad odor. As for the heat sterilization method of the garlic additive, as in general heat sterilization, after sealing in a bag or container, hot water sterilization in a hot water bath, dry heat in the atmosphere, retort heating, microwave heating, etc. Can be used.

  Although the heating time of the garlic additive depends on the above-described heat sterilization temperature, it is usually 1 minute to 3 hours, preferably 10 minutes to 2 hours, and more preferably 30 minutes to 1 hour. When the heating time is less than 1 minute, the heat sterilization tends to be insufficient, and when it exceeds 3 hours, the protein in the raw material is likely to be rapidly denatured.

2. Next, the heat denaturation inhibitor and the filtered processed food for the filtered food of the present invention will be described. As described above, the heat denaturation inhibitor for the processed food for garlic is one or more polysaccharides selected from the group consisting of gum arabic, soybean polysaccharide, pullulan, arabinogalactan and guar gum degradation product.

  In addition, the processed processed food of the present invention contains the above-mentioned heat denaturation inhibitor for processed processed food and the raw material of yam belonging to the genus Yamanoimo, which has been grated, and heated at 60 ° C to 125 ° C. It has been sterilized. As described above, the filtered food of the present invention contains a heat-denaturing inhibitor, so that the stringiness and taste are hardly deteriorated even by heat treatment as compared with the grated material immediately after scouring. And the texture is good. In addition, since the processed processed food of the present invention can be manufactured by the same method as the manufacturing method of the processed processed food, the description of the manufacturing method is omitted here.

  It is preferable that the number of viable bacteria is 5000 or less, more preferably 1000 or less, and particularly preferably 300 or less, in the processed food of the present invention. When the number of general viable bacteria exceeds 5000 / g, it becomes easy for bacteria to propagate.

  The yam mucilage is a complex in which a polysaccharide and a protein are combined, and the protein is usually denatured and loses its viscosity by heating at 65 ° C. or higher. However, by adding the above-mentioned polysaccharide (heat denaturation inhibitor) to the garlic material, the denaturation of the garlic material by heating can be suppressed. The mechanism is presumed to be due to the low viscosity of the polysaccharide. That is, since the above-mentioned polysaccharide has a low viscosity, it has a strong affinity with water, and in a mixed state with the yam sticky material, it is in a state of more affinity with water. In addition, the polysaccharide is also in a state in which it easily surrounds the protein molecules contained in the yam sticky material. For this reason, even if the protein is heated, denaturation due to hydrolysis, sulfur bonds, and hydrophobic bonds hardly occurs, and as a result, denaturation of the complex of polysaccharide and protein is suppressed.

  The processed processed food of the present invention can be eaten as it is, but it maintains a unique viscosity of mash even if it is frozen and reheated as necessary. The reheating method is not particularly limited, such as heating with a microwave oven or heating in hot water after filling and sealing the bag.

  EXAMPLES Hereinafter, although this invention is demonstrated concretely based on an Example, these do not limit the objective of this invention. In the examples, unless otherwise specified, the percentage display is% by weight.

(Heat denaturation inhibitor for polysaccharide processed foods (polysaccharides))
The polysaccharides used in the following examples and comparative examples are as follows.
Gum arabic: A Ina Food Industry Co., Ltd. Soy polysaccharide: SM-900 Saneigen FFI Co., Ltd. Pullulan: PF-20 Hayashibara Shoji Co., Ltd. Arabinogalactan: Ina Food Industry Co., Ltd. Guar gum decomposition product: Sun Fiber Taiyo Kagaku Gelatin : Inagel A-81P manufactured by Ina Food Industry Co., Ltd. Dextrin: Paindex # 100 manufactured by Matsutani Chemical Co., Ltd.

<Method for measuring heat denaturation of yam mucilage>
A garlic additive prepared by adding a garlic material or a polysaccharide prepared by grated yam was prepared. When 50 mL of this sample (filter material or additive) was placed in a centrifuge tube and centrifuged (3000 rpm, 30 minutes), starch and fibers were precipitated in the lower layer, and a viscous liquid was obtained in the upper layer. This viscous liquid is put into a 10 mL test tube and heat-treated using a water bath or a retort sterilizer. When the product temperature reaches the target temperature and the target elapsed time, it is terminated. The state after cooling was confirmed. Since the yam mucilage is a complex of polysaccharide and protein, the higher the temperature treatment is, the more white precipitate is formed due to the properties of the protein, and the yam stringiness is lost accordingly. From this, the heat denaturation evaluation method was set as follows. The stringiness was evaluated by sensory evaluation of the stringiness at the time when the sample was scooped up with a scissors. As a comparative product for the sensory test, a viscous liquid prepared in the same manner using a not-filtered raw material was used.

(Double-circle): White precipitation did not arise like a comparative product, and the stringing property was equivalent.
○: Slightly whiter than the comparative product, and the stringiness is slightly inferior.
Δ: A small amount of white precipitate is generated. The solution color also becomes white. A slight degree of stringiness.
X: A large amount of white precipitate is generated. The solution color also becomes white. There is no stringiness.

<Eating method>
100g of nylon / polyethylene bags filled with a polysaccharide and dissolved in the filtered material or processed product are sealed and heated in hot water at a specified temperature for a specified time and then cooled in cold water. . The taste of the obtained processed product was examined. Ten panelists evaluated sensuously and listed the highest number of people.
A: The taste is good.
○: Inferior to ◎, but no problem.
(Triangle | delta): The taste of polysaccharide is worrisome and the taste is bad. There is a pasty feeling.
X: The polysaccharide has a strong taste and a paste-like feeling.

[Examples 1-18, Comparative Examples 1-3]
A commercially available gutter was washed and peeled, and the discolored portion was removed, and then grated with a grated grinder to obtain a grated material. Next, polysaccharides were added to 50 parts of this filter at a ratio of the blending amounts shown in Tables 1 to 3, and the balance was adjusted to 100 parts with fresh water as the balance.

  Next, based on the heat denaturation measuring method of the yam sticky product, the denatured state, the stringiness, and the taste were examined for this processed product. The heating temperature and time were 60 minutes at a product temperature of 85 ° C. for both heat denaturation measurement and taste evaluation. The results are shown in Tables 1-3. In addition, when the number of general viable bacteria was measured, it was 15700 pieces / g of the grated material that was grated with a grated grinder, whereas Examples 1 to 18 and Comparative Examples 1 to 3 were subjected to heat sterilization treatment. All of the processed products were reduced to 210 pieces / g.

[Example 19, comparative example 4]
A commercially available gutter was washed and peeled, and the discolored portion was removed, and then grated with a grated grinder to obtain a grated material. Next, 3.0 parts by weight of gum arabic was added to 70 parts of the raw material, and the balance was 100 parts by weight with fresh water, and heat sterilization was performed at 65 ° C. for 30 minutes and 120 ° C. for 5 minutes. A non-added gum arabic was also prepared in the same manner as a comparative example. When the number of general viable bacteria was measured for these, the amount of the raw material in the state of being grated with a grated grinder was 39,500 pieces / g, whereas the amount of the processed grated material subjected to heat sterilization at 65 ° C. for 30 minutes was 3,600. / G, and the garnished product subjected to heat sterilization at 120 ° C. for 5 minutes was reduced to 80 pieces / g.

  Next, 200 g of cooked rice was put into a bowl, and 100 g of the above-described filtered processed product was placed thereon, so that Example 19 (using a filtered processed product added with 3.0 parts by weight of gum arabic) and Comparative Example 4 ( Thickened rice was obtained according to a processed processed product without adding gum arabic.

  The straw-milled rice according to Example 19 and Comparative Example 4 was heated at 1000 W for 1 minute in a microwave oven, and the sensory inspection was performed by 10 panelists on the taste. As a result, all the 10 people felt that the grated rice according to Comparative Example 4 had lost the characteristic stickiness of the grated material, whereas the grated rice according to Example 19 was crushed with the grated material. The evaluation that it feels almost the same as the grated raw grated material. In other words, garnished rice made with processed garlic added with gum arabic is sold at convenience stores, etc., and even when heated and eaten, it has the same taste as garnished rice with raw garlic. I understand that.

Claims (3)

A grated process of grated a yam belonging to the genus Dioscorea to produce a grated material,
One or more polysaccharides selected from the group consisting of gum arabic, soybean polysaccharides, pullulan, arabinogalactan and guar gum degradation products are added so that the total amount is 0.01 to 25% by weight. An addition step as an additive;
And a heating step of sterilizing the filtered additive at 60 ° C. to 125 ° C. to prepare a filtered food product.   A heat denaturation inhibitor for a filtered processed food, characterized by containing one or more polysaccharides selected from the group consisting of gum arabic, soybean polysaccharide, pullulan, arabinogalactan and guar gum degradation product.   A heat denaturation inhibitor for a processed processed food according to claim 2 and a garlic material of yam belonging to the genus Yamanoimo, which has been grated and sterilized by heating at 60 ° C to 125 ° C. Toro processed food.