JP2018186754A - Bottled grated food and production method thereof - Google Patents
Bottled grated food and production method thereof Download PDFInfo
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- JP2018186754A JP2018186754A JP2017092154A JP2017092154A JP2018186754A JP 2018186754 A JP2018186754 A JP 2018186754A JP 2017092154 A JP2017092154 A JP 2017092154A JP 2017092154 A JP2017092154 A JP 2017092154A JP 2018186754 A JP2018186754 A JP 2018186754A
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- 235000013305 food Nutrition 0.000 title claims abstract description 61
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000007789 gas Substances 0.000 claims abstract description 15
- 230000005484 gravity Effects 0.000 claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 10
- 238000005273 aeration Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims 2
- 235000004879 dioscorea Nutrition 0.000 description 47
- 240000002234 Allium sativum Species 0.000 description 12
- 235000004611 garlic Nutrition 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000013505 freshwater Substances 0.000 description 6
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 6
- 235000019187 sodium-L-ascorbate Nutrition 0.000 description 6
- 239000011755 sodium-L-ascorbate Substances 0.000 description 6
- 239000004375 Dextrin Substances 0.000 description 5
- 229920001353 Dextrin Polymers 0.000 description 5
- 240000008620 Fagopyrum esculentum Species 0.000 description 5
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 5
- 235000019425 dextrin Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 235000002723 Dioscorea alata Nutrition 0.000 description 1
- 235000007056 Dioscorea composita Nutrition 0.000 description 1
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 1
- 235000005362 Dioscorea floribunda Nutrition 0.000 description 1
- 235000004868 Dioscorea macrostachya Nutrition 0.000 description 1
- 235000005361 Dioscorea nummularia Nutrition 0.000 description 1
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 description 1
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 241001553014 Myrsine salicina Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 238000010525 oxidative degradation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
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Abstract
Description
本発明は、ふんわりとした軽い食感と外観を有する容器詰めとろろ食品およびその製造方法に関する。
The present invention relates to a stuffed and filtered food having a soft and light texture and appearance, and a method for producing the same.
山芋をすりおろしたとろろは、独特の粘りと風味を有する食材であり、そのまま食したり、とろろそばやとろろ飯、マグロの山かけなど様々な料理に用いられている。
一概にとろろといっても、合わせる食材や料理によって求められる食感や外観は異なり、例えば、マグロの山かけでは、特許文献１に記載されているように、粒状山芋とペースト状山芋を混合することで、食材にかけた時に流れ落ちることのないような粘度が高く、糸曳き性のあるとろろが求められている。
Grated yam is a food with a unique stickiness and flavor, and is used in various dishes such as edible soba noodles, garlic rice, and tuna toppings.
Even if it is generally melted, the texture and appearance required by the ingredients and dishes to be combined are different. For example, in a tuna pile, as described in Patent Document 1, a granular yam is mixed with a paste-like yam Thus, there is a demand for a thick-foiled thickener that does not flow down when applied to foodstuffs.
一方、とろろそばにおいては、そば麺に合うふんわりとした軽い食感と、そばつゆにつけても浮く、ふんわりとした外観が求められている。
On the other hand, Tororo Soba is required to have a soft and light texture that matches soba noodles and a soft appearance that floats even when soba soup.
そこで、本発明の目的は、ふんわりとした軽い食感と外観を有する容器詰めとろろ食品とその製造方法を提供するものである。
SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a container-filled and filtered food having a soft and light texture and appearance, and a method for producing the same.
本発明者等は、上記目的を達成すべく鋭意研究を重ねた結果、すりおろし状山芋に気体を含気させることで、ふんわりとした軽い食感と外観を維持できる容器詰めとろろ食品が得られることを見出し、本発明を完成するに至った。 As a result of intensive studies to achieve the above object, the inventors of the present invention can obtain a container-filled and filtered food that can maintain a soft and light texture and appearance by allowing the grated yam to contain gas. As a result, the present invention has been completed.
つまり、本願発明は、
（１）すりおろし状山芋に気体を含気させる含気工程を含む、
容器詰めとろろ食品の製造方法、
（２）（１）の容器詰めとろろ食品の製造方法において、
前記含気工程前に、すりおろし状山芋を撹拌する撹拌工程を含む、
容器詰めとろろ食品の製造方法。
（３）（１）又は（２）の容器詰めとろろ食品の製造方法において、
前記含気工程における含気量が、とろろ食品の比重が０．８５以上１．００未満になるように含気させる、
容器詰めとろろ食品の製造方法。
（４）（１）乃至（３）のいずれかの容器詰めとろろ食品の製造方法において、
前記気体が、窒素である、
容器詰めとろろ食品の製造方法、
（５）比重が０．８５以上１．００未満、粘度が５，０００〜１０，０００ｍ・Ｐａｓである、
容器詰めとろろ食品、
である。
In other words, the present invention
(1) including an aeration process for containing gas in the grated yam;
Manufacturing method of stuffed and filtered food,
(2) In the manufacturing method of the container-packed and filtered food of (1),
Before the aeration step, including a stirring step of stirring grated yam,
A method for producing containerized and filtered food.
(3) In the manufacturing method of the container-packed and filtered food of (1) or (2),
The air content in the aeration process is aerated so that the specific gravity of the filtered food is 0.85 or more and less than 1.00,
A method for producing containerized and filtered food.
(4) In the method for producing the container-packed and filtered food according to any one of (1) to (3),
The gas is nitrogen;
Manufacturing method of stuffed and filtered food,
(5) The specific gravity is 0.85 or more and less than 1.00, and the viscosity is 5,000 to 10,000 m · Pas.
Container-filled and filtered food,
It is.
本発明によれば、ふんわりとした軽い食感と外観を維持できる容器詰めとろろ食品を提供できる。
ADVANTAGE OF THE INVENTION According to this invention, the container stuffed and filtered food which can maintain a soft light texture and external appearance can be provided.
以下、本発明を詳細に説明する。なお、本発明において、「％」は「質量％」を、「部」は「質量部」を意味する。
Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%”, and “part” means “part by mass”.
＜本発明の特徴＞
本発明は、すりおろし状山芋に気体を含気させる含気工程を含む、容器詰めとろろ食品の製造方法である。
含気工程前後に、すりおろし状山芋を撹拌する撹拌工程を含むとよいが、特に、前記含気工程前に、すりおろし状山芋を撹拌する撹拌工程を含むことによりふんわりとした軽い食感と外観を維持できる。
ここで、気体としては窒素、酸素、二酸化炭素など食品製造工程で使用可能な気体を用いればよいが、とろろ食品酸化劣化を抑制できる点から窒素を用いるとよい。
<Features of the present invention>
The present invention is a method for producing a container-packed and filtered food product, which includes an aeration process in which a grated yam contains a gas.
Before and after the aeration step, it is preferable to include a stirring step for stirring grated yam, and in particular, before the aeration step, by including a stirring step for stirring grated yam, Appearance can be maintained.
Here, as the gas, a gas that can be used in the food production process, such as nitrogen, oxygen, and carbon dioxide, may be used. However, nitrogen may be used from the viewpoint of suppressing oxidative degradation of the filtered food.
＜とろろ食品＞
本発明のとろろ食品とは、山芋をすりおろしたものを主原料とした、手作り製したとろろと同様の外観を有する食品。したがって、外観を損なわない範囲ですりおろした山芋に粒状の山芋を含んでもよく、その他の原料として、例えば、デキストリンなどの増粘剤や、Ｌ−アスコルビン酸ナトリウムなどの酸化防止剤等を含んでもよい。
ここで、山芋としては、長芋、大和芋、大薯などを用いることができ、特に長芋及び／又は大和芋を用いると本発明の効果を奏しやすい。
<Toro food>
The garlic food of the present invention is a food having the same appearance as a handmade garlic made from grated yam. Therefore, granular yam may be included in grated yam as long as it does not impair the appearance. For example, thickeners such as dextrin and antioxidants such as sodium L-ascorbate may be included as other raw materials. Good.
Here, as the yam, Nagatoro, Yamato-an, Daiwa-an, etc. can be used, and the effect of the present invention can be easily achieved when Nagato and / or Yamato-an is used.
＜すりおろし状山芋＞
本発明に用いるすりおろし状山芋とは、外観上、すりおろし山芋に見えるものという。具体的には、すりおろした山芋そのもの、あるいは、すりおろした山芋に外観を損なわない範囲で粒状の山芋を含んだものという。
すりおろし方法としては、例えば、円盤形すりおろし機ですりおろして製すればよく、爪高は１〜５ｍｍであればよい。
<Grated Yam>
The grated yam used in the present invention is said to look like a grated yam on the appearance. Specifically, it is said that the grated yam itself or a grated yam containing granular yam within a range that does not impair the appearance.
As a grated method, for example, it may be made by grated with a disk-type grated machine, and the nail height may be 1 to 5 mm.
＜粒状山芋＞
本発明に用いる粒状山芋としては、粒状の外観を有する山芋であればよい。例えば、平均粒子径は３〜８ｍｍであればよく、プレート目穴φ３〜８ｍｍのチョッパーにより切り刻んで製すればよい。
<Granular foot>
The granular yam used in the present invention may be any yam having a granular appearance. For example, the average particle diameter may be 3 to 8 mm, and it may be manufactured by chopping with a chopper having a plate hole φ of 3 to 8 mm.
＜すりおろし状山芋の含有量＞
本発明において、山芋原料としてすりおろし山芋のみを含有する場合、ふんわりとした食感と外観を維持しやすくなることから、すりおろし状山芋の含有量は７０．０〜１００％であるとよく、さらに９０．０〜９９．５％であるとよい。
ざらざらとした食感を強めるために、すりおろし状山芋に粒状山芋が含まれる場合、すりおろし山芋の含有量は２０．０〜４０．０％であるとよく、さらに２５．０〜３５．０％であるとよい。
<Content of grated yam>
In the present invention, when containing only grated yam as a yam raw material, it becomes easy to maintain a soft texture and appearance, so the content of grated yam is preferably 70.0 to 100%, Furthermore, it is good to be 90.0 to 99.5%.
In order to strengthen the rough texture, when the grated yam contains granular yam, the content of grated yam is preferably 20.0 to 40.0%, and further 25.0 to 35.0. % Is good.
＜粒状山芋の含有量＞
本発明において、すりおろし状山芋に粒状山芋が含まれる場合、ざらざらとした食感を強めるために、粒状山芋の含有量は６０．０〜８０．０％であるとよく、さらに６５．０〜７５．０％であるとよい。
<Content of granular yam>
In the present invention, when the grated yam includes a granular yam, the content of the granular yam is preferably 60.0-80.0%, and more preferably 65.0-, in order to enhance the rough texture. It is good that it is 75.0%.
＜すりおろし山芋と粒状山芋の含有割合＞
本発明において、すりおろし状山芋に粒状山芋が含まれる場合、すりおろし山芋と粒状山芋の含有割合は１：１〜１：４であるとよく、さらに１：２〜１：３であるとよい。
<Content ratio of grated yam and granular yam>
In the present invention, when the grated yam includes grated yam, the content ratio of grated yam and granular yam is preferably 1: 1 to 1: 4, and more preferably 1: 2 to 1: 3. .
＜比重＞
本発明のとろろ食品の比重は、ふんわりとした軽い食感と外観を維持できることから、比重は０．８５以上１．００未満であるとよく、さらに０．８５以上０．９９未満であるとよい。比重が軽いほどふんわりした軽い食感と外観を維持することができるが、実際に製造が可能な比重の下限は０．８５といえる。
なお、本発明におけるとろろ食品の比重の測定は、とろろ食品を、品温２０℃にて、２００ｍＬ検査用カップに空気を抱き込まないように満注して、重量を測定した。２００ｍＬ検査用カップの容積および測定したとろろ食品の重量から比重（水に対するとろろの重量比）を算出した値である。
<Specific gravity>
Since the specific gravity of the garlic food of the present invention can maintain a soft and light texture and appearance, the specific gravity is preferably 0.85 or more and less than 1.00, and more preferably 0.85 or more and less than 0.99. . Although the lighter texture and appearance can be maintained as the specific gravity is lighter, the lower limit of the specific gravity that can be actually produced is 0.85.
In addition, the measurement of the specific gravity of the filtered food in the present invention was carried out by filling the filtered food at a product temperature of 20 ° C. so as not to embed air in the 200 mL test cup, and measuring the weight. It is a value obtained by calculating the specific gravity (weight ratio of the filtrate to water) from the volume of the 200 mL test cup and the measured weight of the filtrate.
＜粘度＞
本発明のとろろ食品において、ふんわりとした軽い食感と外観を維持できることから、粘度は５，０００〜１０，０００ｍ・Ｐａｓであるとよく、さらに７，０００〜１０，０００ｍ・Ｐａｓであるとよい。
なお、本発明におけるとろろの粘度の測定は、Ｂ形粘度計で、品温２０℃、回転数１０ｒｐｍの条件で、ローターＮｏ．４を使用し、測定開始後ローターが３回転した時の示度により求めた値に、係数として２００をかけた値をいう。
<Viscosity>
In the carrot food of the present invention, since the soft and light texture and appearance can be maintained, the viscosity is preferably 5,000 to 10,000 m · Pas, and more preferably 7,000 to 10,000 m · Pas. .
In the present invention, the viscosity of the garlic is measured with a B-type viscometer under the conditions of a product temperature of 20 ° C and a rotation speed of 10 rpm. This is a value obtained by multiplying the value obtained by the reading when the rotor is rotated three times after the measurement is started by using 200 as a coefficient.
＜ｐＨ＞
本発明のとろろ食品は、合わせる食材の風味を引き立てやすいことから、ｐＨは６．３〜７であるとよく、さらにｐＨ６．５〜７であるとよい。
<PH>
Since the garlic food of the present invention easily enhances the flavor of the ingredients to be combined, the pH is preferably 6.3-7, and more preferably pH 6.5-7.
＜製造方法＞
本発明のとろろ食品の製造方法としては、すりおろし状山芋に気体を含気させる含気工程を含む。前記含気工程前に、すりおろし状山芋を撹拌する撹拌工程を含むと本発明の効果を奏しやすい。
具体的には、ニーダーの中に原料となる山芋をすりおろしたすりおろし山芋や粒状山芋、デキストリンやＬ−アスコルビン酸ナトリウムなどの食品原料を添加し、混合・撹拌後、取出し時に閉鎖系中で圧力１〜５ｋｇＦ／ｃｍ３、流量３〜１０Ｌ／ｍｉｎで窒素含気させる。
得られたとろろ食品を、耐冷凍性の樹脂製シートからなる袋状容器（パウチ） に充填密封して、必要に応じ熱水等で殺菌処理した後冷凍する。冷凍保存は、品質保持のため好ましくは−１８ ℃ 以下で行う。
<Manufacturing method>
The method for producing the garlic food product of the present invention includes an aeration process for aeration of the grated yam with gas. The effect of the present invention can be easily obtained by including a stirring step of stirring grated yam before the aeration step.
Specifically, food ingredients such as grated yam, granular yam, dextrin and sodium L-ascorbate are added to the kneader, mixed, stirred, and taken out in a closed system. Nitrogen is introduced at a pressure of 1 to 5 kgF / cm 3 and a flow rate of 3 to 10 L / min.
The obtained garlic food is filled and sealed in a bag-like container (pouch) made of a freezing-resistant resin sheet, sterilized with hot water or the like as necessary, and then frozen. The frozen storage is preferably performed at −18 ° C. or lower in order to maintain the quality.
次に、本発明を実施例および試験例に基づき、さらに説明する。なお、本発明はこれに限定するものではない。
Next, this invention is further demonstrated based on an Example and a test example. Note that the present invention is not limited to this.
＜実施例１＞
長芋を洗浄・皮むきし、変色などしている部分を除去した後、円盤形すりおろし機（爪高４ｍｍ）ですりおろしてすりおろし長芋を得た。ニーダーに、得られたすりおろし長芋、清水に溶解させたデキストリン、およびＬ−アスコルビン酸ナトリウムを投入し、混合・撹拌後、取り出し時に閉鎖系中で圧力３ｋｇＦ／ｃｍ３、流量４Ｌ／ｍｉｎで窒素含気させた。
耐冷凍パウチに充填後、７０℃で２０分加熱殺菌処理を施し、その後−３５℃で４０分間保管し、凍結させて実施例１のとろろ食品を製造した。
<Example 1>
After washing and peeling off the long iron and removing the discolored part, it was grated with a disk-type grated machine (nail height 4 mm) to obtain a grated ginger. The kneader was charged with the grated grated koji, dextrin dissolved in fresh water, and sodium L-ascorbate. After mixing and stirring, nitrogen was removed at a pressure of 3 kgF / cm 3 and a flow rate of 4 L / min in the closed system when taken out. Aerated.
After filling the frozen pouch, it was sterilized by heating at 70 ° C. for 20 minutes, then stored at −35 ° C. for 40 minutes, and frozen to produce the filtered food of Example 1.
＜配合量１＞
すりおろし山芋 ９５．９％
清水 ３．０％
デキストリン １．０％
Ｌ−アスコルビン酸ナトリウム ０．１％
――――――――――――――――――――――――
計 １００％
<Blend amount 1>
Grated yam 95.9%
Shimizu 3.0%
Dextrin 1.0%
Sodium L-ascorbate 0.1%
――――――――――――――――――――――――
Total 100%
得られた実施例１のとろろ食品についてｐＨ、粘度、比重をそれぞれ測定した。結果を表１に示す。
The pH value, viscosity, and specific gravity of the obtained filtered food of Example 1 were measured. The results are shown in Table 1.
＜表１＞
＜実施例２＞
長芋を洗浄・皮むきし、変色などしている部分を除去した後、円盤形すりおろし機（爪高４ｍｍ）ですりおろしてすりおろし長芋を得た。同様に、皮むきした長芋をプレート目穴φ５ｍｍのチョッパーにかけて、平均粒子径５ｍｍの粒状長芋を得た。得られたすりおろし長芋および粒状長芋をタンクに投入し、閉鎖系中で含気量４Ｌ／ｍｉｎで窒素含気させながらニーダーに送り込んだ。さらに、溶解させたデキストリン、およびＬ−アスコルビン酸ナトリウムを混合・撹拌した混合物をニーダーに送り込み、混合・撹拌した。
耐冷凍パウチに充填後、７０℃で２０分加熱殺菌処理を施し、その後−３５℃で４０分間保管し、凍結させて実施例２のとろろ食品を製造した。
<Example 2>
After washing and peeling off the long iron and removing the discolored part, it was grated with a disk-type grated machine (nail height 4 mm) to obtain a grated ginger. Similarly, the peeled long gutter was applied to a chopper having a plate opening of φ5 mm to obtain a granular long gutter having an average particle diameter of 5 mm. The resulting grated and granular gutters were charged into a tank and fed into a kneader while nitrogen was aerated at a gas content of 4 L / min in a closed system. Further, a mixture obtained by mixing and stirring the dissolved dextrin and sodium L-ascorbate was fed into a kneader and mixed and stirred.
After filling the frozen pouch, it was sterilized by heating at 70 ° C. for 20 minutes, then stored at −35 ° C. for 40 minutes, and frozen to produce the filtered food of Example 2.
＜配合量２＞
すりおろし山芋 ４７．６％
粒状山芋 ４７．６％
清水 ３．０％
マルトデキストリン １．７％
Ｌ−アスコルビン酸ナトリウム ０．１％
――――――――――――――――――――――――
計 １００％
<Blend amount 2>
Grated yam 47.6%
Granular yam 47.6%
Shimizu 3.0%
Maltodextrin 1.7%
Sodium L-ascorbate 0.1%
――――――――――――――――――――――――
Total 100%
＜比較例１＞
実施例１において、窒素含気せずに撹拌した以外は実施例１と同様の製造方法で、比較例１のとろろ食品を製造した。
<Comparative Example 1>
In Example 1, the filtered food of Comparative Example 1 was produced by the same production method as in Example 1 except that the mixture was stirred without containing nitrogen.
＜試験例１＞
実施例１および２、ならびに比較例１で得られたとろろ食品を食して食感について評価した。外観については、清水１６０ｍＬにとろろ食品５０ｇをのせる試験とつゆ（清水：ストレートそばつゆ＝４：１）１６０ｍＬにとろろ食品２０ｇをのせる試験を行い、とろろ食品が水面に浮くかどうかで評価した。結果を図１ないし図４に示す。
<Test Example 1>
The garlic foods obtained in Examples 1 and 2 and Comparative Example 1 were eaten to evaluate the texture. About the external appearance, the test which puts 50 g of filtered food in 160 mL of fresh water and the test which puts 20 g of filtered food in 160 mL of fresh water (straight soup sauce = 4: 1), and evaluated whether the filtered food floats on the water surface. The results are shown in FIGS.
それぞれのとろろ食品についてｐＨ、粘度、比重を測定した。以上の結果を表２に示す。
The pH, viscosity, and specific gravity were measured for each of the foods. The results are shown in Table 2.
評価は、下記の評価基準に従ったものである。
＜食感について＞
◎：非常にふんわりとした軽い食感であった。
〇：ふんわりとした軽い食感であった。
×：ぺしゃっとした食感になってしまい、ふんわりとした食感が損なわれていた。
The evaluation is in accordance with the following evaluation criteria.
<About texture>
(Double-circle): It was a very soft and light texture.
◯: A soft and light texture.
X: It became a crispy texture and the soft texture was impaired.
＜外観について＞
清水またはつゆにとろろをのせて、水面に浮かぶかどうかを確かめた。
◎：水面にとろろが浮かんでおり、ふんわりとした外観が保たれていた。
〇：水中にとろろが分散しており、一部ふんわりとした外観を保っていた。
×：水の底に沈んでいた。
<Appearance>
I put the water on Shimizu or Tsuyu and checked if it floated on the surface.
A: A thick float floated on the surface of the water, maintaining a soft appearance.
◯: Garbage was dispersed in the water, and a soft appearance was maintained in part.
X: It was sinking to the bottom of water.
＜表２＞
表２より、すりおろし状山芋に窒素を含気させる含気工程を含むことで、ふんわりとした軽い食感と外観を有するとろろ食品が得られることが理解できる。
特に、前記含気工程前に、すりおろし状山芋を撹拌する撹拌工程を含む方が、より本発明の効果を奏する。
From Table 2, it can be understood that a grated food having a soft and light texture and appearance can be obtained by including an aeration process in which grated yam contains nitrogen.
In particular, the effect of the present invention can be obtained by including a stirring step of stirring grated yam before the aeration step.
＜実施例３乃至９＞
表３に示す配合で実施例３乃至９のとろろ食品を製造し、得られたとろろ食品の比重、粘度、ｐＨを測定した。
<Examples 3 to 9>
The filtered foods of Examples 3 to 9 were manufactured with the formulation shown in Table 3, and the specific gravity, viscosity, and pH of the obtained filtered foods were measured.
＜表３＞
表３より、実施例３乃至９で得られたとろろ食品は、実施例１で得られたとろろ食品と同様にふんわりとした軽い食感と外観を有していた。
As shown in Table 3, the garlic foods obtained in Examples 3 to 9 had a soft and light texture and appearance similar to the garlic food obtained in Example 1.
＜比較例２＞
比較例１で得られたとろろ食品を容器詰めした後、容器の上部空間を窒素含気することで、比較例２のとろろ食品を製造した。得られたとろろ食品５０ｇを、清水１６０ｍＬに浮かべたところ、ふんわりとした軽い食感ではなく、清水にも浮かなかった。
<Comparative Example 2>
After the garnished food obtained in Comparative Example 1 was packed in a container, the garnished food of Comparative Example 2 was produced by nitrogen-containing the upper space of the container. When 50 g of the obtained garlic food was floated on 160 mL of fresh water, it did not float on fresh water, not a soft light texture.
Claims (5)
容器詰めとろろ食品の製造方法。
Including an aeration process to aerated grated yam with gas
A method for producing containerized and filtered food.
前記含気工程前に、すりおろし状山芋を撹拌する撹拌工程を含む、
容器詰めとろろ食品の製造方法。
In the manufacturing method of the container stuffing and filtering food of Claim 1,
Before the aeration step, including a stirring step of stirring grated yam,
A method for producing containerized and filtered food.
前記含気工程における含気量が、とろろ食品の比重が０．８５以上１．００未満になるように含気させる、
容器詰めとろろ食品の製造方法。
In the manufacturing method of the container stuffing and filtering food of Claim 1 or 2,
The air content in the aeration process is aerated so that the specific gravity of the filtered food is 0.85 or more and less than 1.00,
A method for producing containerized and filtered food.
前記気体が、窒素である、
容器詰めとろろ食品の製造方法。
In the manufacturing method of the container stuffed and filtered foodstuff in any one of Claims 1 thru | or 3,
The gas is nitrogen;
A method for producing containerized and filtered food.
容器詰めとろろ食品。
The specific gravity is 0.85 or more and less than 1.00, and the viscosity is 5,000 to 10,000 m · Pas.
Container-filled and filtered food.
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