JP2019024438A - Frozen potato and method for producing the same - Google Patents

Frozen potato and method for producing the same Download PDF

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JP2019024438A
JP2019024438A JP2017149443A JP2017149443A JP2019024438A JP 2019024438 A JP2019024438 A JP 2019024438A JP 2017149443 A JP2017149443 A JP 2017149443A JP 2017149443 A JP2017149443 A JP 2017149443A JP 2019024438 A JP2019024438 A JP 2019024438A
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frozen
potatoes
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potato
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JP7139583B2 (en
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仁奈 田中
Nina Tanaka
仁奈 田中
松浦　佳紀
Yoshinori Matsuura
佳紀 松浦
圭介 今泉
Keisuke Imaizumi
圭介 今泉
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Ajinomoto Co Inc
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Abstract

To provide a frozen potato that can have a suitable texture when eaten and a method for producing the same.SOLUTION: A frozen potato satisfies the properties of the following (A) and (B): (A) a breakdown value of starch extracted from the frozen potato is 100 mPa s or less; (B) a property value T measured with a texture analyzer using the thawed frozen potato as a sample is less than 0.5.SELECTED DRAWING: None

Description

本発明は、冷凍いも類及びその製造方法に関し、詳細には、喫食時に、好適な食感を有し得る冷凍いも類及びその製造方法に関する。また本発明は、冷凍いも類の食感向上方法に関する。   TECHNICAL FIELD The present invention relates to frozen potatoes and a method for producing the same, and more particularly to frozen potatoes that can have a suitable texture during eating and a method for producing the same. The present invention also relates to a method for improving the texture of frozen potatoes.

従来、冷凍野菜の品質保持等を目的として、凍結前の野菜に対し、「ブランチング」と一般に称される加熱処理が施されているが、食品に対する消費者の嗜好は、昨今ますます高級化する傾向にあり、冷凍野菜に対して要求される品質も高まってきている。例えば、ジャガイモ等のいも類は、一般にホクホクとした食感やねっとりとした食感を有するものが好まれる傾向にあるが、その冷凍品である冷凍いも類は、喫食時に、それらの食感を、従来より高いレベルで有し得ることが求められている。   Traditionally, heat treatment, commonly called “branching”, has been applied to pre-frozen vegetables for the purpose of maintaining the quality of frozen vegetables, etc., but consumers' preference for food has become increasingly sophisticated recently. The quality required for frozen vegetables is increasing. For example, potatoes and other potatoes generally tend to have a chewy texture or a sticky texture, but frozen potatoes that are frozen products tend to have their texture when eating. Therefore, it is required to have a higher level than before.

一方、生鮮食品の前処理方法として、生鮮食品の組織構造を損傷しない塩分濃度の塩水に、生鮮食品を浸漬する浸漬工程と、浸漬工程後の生鮮食品を蒸す加熱工程と、加熱工程後に、加熱された生鮮食品を冷凍する冷凍工程とを含む前処理方法が報告されている（特許文献１）。しかし特許文献１には、ピーマン、ホウレン草、人参等に当該前処理を施したことが記載されるのみで、ホクホクとした食感やねっとりとした食感を有することが求められるいも類等に対し、実際に前処理を施したことは記載されていない。
また、野菜をＣａ２＋及び／又はＭｇ２＋で処理しておくことにより、その後加熱調理しても、野菜が軟らかくなり過ぎたり、形くずれしたりすることを防止できること（特許文献２）や、サツマイモの切片を１〜６％濃度の食塩水に浸漬して、サツマイモの水分を浸出させた後、粉末糖にまぶして更に水分を浸出させ、その後に油ちょうすることにより、サツマイモに適度な塩味、甘味が付いて風味が引き立つと同時に、ホクホクする食感が強まったサツマイモ菓子が得られること（特許文献３）が報告されている。 On the other hand, as a pretreatment method for fresh food, an immersion process in which fresh food is immersed in salt water having a salt concentration that does not damage the structure of the fresh food, a heating process in which the fresh food is steamed after the immersion process, and heating after the heating process. A pretreatment method including a freezing step of freezing the fresh food that has been used has been reported (Patent Document 1). However, Patent Document 1 only describes that pretreatment was performed on bell peppers, spinach, carrots, etc. For potatoes that are required to have a chewy texture or a moist texture. The fact that the pretreatment was actually performed is not described.
In addition, by treating the vegetables with Ca 2+ and / or Mg 2+ , the vegetables can be prevented from becoming too soft or deformed even when cooked thereafter (Patent Document 2), and sweet potato After immersing the slices in 1-6% saline solution, the moisture of the sweet potato was leached, and then the powdered sugar was further leached, followed by oiling to give the sweet potato an appropriate salty taste, It has been reported that a sweet potato confection with enhanced sweetness and at the same time a sweet taste is enhanced (Patent Document 3).

特開２０１４−３９５４４号公報JP 2014-39544 A 特開平４−１９０７５６号公報Japanese Patent Laid-Open No. 4-190756 特開２０００−２７９１２３号公報JP 2000-279123 A

本発明は、上述の事情に鑑みてなされたものであり、その解決しようとする課題は、喫食時に、好適な食感を有し得る冷凍いも類及びその製造方法を提供することにある。   This invention is made | formed in view of the above-mentioned situation, The subject which it is going to solve is providing the frozen potato which can have suitable food texture at the time of eating, and its manufacturing method.

本発明者らは、上記課題に対して鋭意検討した結果、冷凍いも類から抽出された澱粉のブレークダウン値と、冷凍いも類を解凍したものを試料としてテクスチャーアナライザーにより測定される物性値Ｔとが、それぞれ特定の値以下（又は未満）である冷凍いも類は、喫食時に、良好な硬さを有し得、ホクホクとした食感、又はねっとりとした食感を、好適に有し得ることや、ガリガリする食感が抑えられ得ることを見出した。また本発明者らは、原料いも類を、一価の塩を含有する溶液に浸漬する処理、加熱処理及び冷凍処理に供することを含む製造方法により、ブレークダウン値と物性値Ｔとが、それぞれ特定の値以下（又は未満）である冷凍いも類を製造でき、当該方法にて製造された冷凍いも類は、喫食時に、良好な硬さを有し得、ホクホクとした食感、又はねっとりとした食感を、好適に有し得ることや、ガリガリする食感が抑えられ得ることを見出した。本発明者らは、これらの知見に基づいてさらに研究を進めることによって本発明を完成するに至った。
すなわち、本発明は以下の通りである。 As a result of intensive studies on the above problems, the present inventors have found that the breakdown value of starch extracted from frozen potatoes and the physical property value T measured by a texture analyzer using a sample obtained by thawing frozen potatoes However, frozen potatoes each having a specific value or less (or less) can have a good hardness at the time of eating, and can preferably have a chewy texture or a moist texture. It was also found that the crunchy texture can be suppressed. In addition, the inventors have made a breakdown value and a physical property value T, respectively, by a production method including subjecting raw potatoes to a treatment of immersing in a solution containing a monovalent salt, a heat treatment, and a freezing treatment. Frozen potatoes that are less than (or less than) a specific value can be produced, and the frozen potatoes produced by the method can have a good hardness when eaten, It has been found that the texture can be suitably provided, and the crunchy texture can be suppressed. The inventors of the present invention have completed the present invention by further research based on these findings.
That is, the present invention is as follows.

［１］下記（Ａ）及び（Ｂ）の特性を満たす、冷凍いも類。
（Ａ）前記冷凍いも類から抽出された澱粉のブレークダウン値が、１００ｍＰａ・ｓ以下である。
（Ｂ）前記冷凍いも類を解凍したものを試料としてテクスチャーアナライザーにより測定される物性値Ｔが、０．５未満である。
［２］前記ブレークダウン値が、０．１ｍＰａ・ｓ以上である、［１］記載の冷凍いも類。
［３］前記物性値Ｔが、０．１以上である、［１］又は［２］記載の冷凍いも類。
［４］［１］〜［３］のいずれか一つに記載の冷凍いも類を含む、冷凍食品。
［５］原料いも類を、下記（ａ）〜（ｃ）の処理に供することを含む、冷凍いも類の製造方法。
（ａ）一価の塩を７重量％以上含有する溶液に、浸漬する処理（以下、浸漬処理ともいう）
（ｂ）加熱処理
（ｃ）冷凍処理
［６］一価の塩が、アルカリ金属の塩である、［５］記載の製造方法。
［７］前記溶液における一価の塩の含有量が、３０重量％以下である、［５］又は［６］記載の製造方法。
［８］加熱処理における加熱温度が、８０℃以上かつ２５０℃以下である、［５］〜［７］のいずれか一つに記載の製造方法。
［９］加熱処理における加熱方法が、ボイル加熱、蒸し加熱、過熱蒸気加熱、マイクロ波加熱、油ちょう加熱、焼成加熱及び熱風加熱からなる群より選択される少なくとも一つである、［５］〜［８］のいずれか一つに記載の製造方法。
［１０］原料いも類が、ジャガイモ、サトイモ、サツマイモ及びヤマノイモからなる群より選択される少なくとも一種を含む、［５］〜［９］のいずれか一つに記載の製造方法。
［１１］前記（ａ）〜（ｃ）の処理を、
（ａ）浸漬処理、（ｂ）加熱処理、（ｃ）冷凍処理の順序で行うか、
（ｂ）加熱処理、（ａ）浸漬処理、（ｃ）冷凍処理の順序で行うか、
（ｂ）加熱処理、（ｃ）冷凍処理、（ａ）浸漬処理の順序で行うか、又は
（ａ）浸漬処理と（ｂ）加熱処理とを並行して行った後、（ｃ）冷凍処理を行う、［５］〜［１０］のいずれか一つに記載の製造方法。
［１２］冷凍いも類が、下記（Ａ）及び（Ｂ）の特性を満たす、［５］〜［１１］のいずれか一つに記載の製造方法。
（Ａ）前記冷凍いも類から抽出された澱粉のブレークダウン値が、１００ｍＰａ・ｓ以下である。
（Ｂ）前記冷凍いも類を解凍したものを試料としてテクスチャーアナライザーにより測定される物性値Ｔが、０．５未満である。
［１３］［１］〜［３］のいずれか一つに記載の冷凍いも類、又は［５］〜［１２］のいずれか一つに記載の製造方法で製造される冷凍いも類を原料として用いることを含む、食品の製造方法。
［１４］原料いも類を、下記（ａ）〜（ｃ）の処理に供することを含む、冷凍いも類の食感向上方法。
（ａ）一価の塩を７重量％以上含有する溶液に、浸漬する処理
（ｂ）加熱処理
（ｃ）冷凍処理
［１５］一価の塩が、アルカリ金属の塩である、［１４］記載の食感向上方法。
［１６］前記溶液における一価の塩の含有量が、３０重量％以下である、［１４］又は［１５］記載の食感向上方法。
［１７］加熱処理における加熱温度が、８０℃以上かつ２５０℃以下である、［１４］〜［１６］のいずれか一つに記載の食感向上方法。
［１８］加熱処理における加熱方法が、ボイル加熱、蒸し加熱、過熱蒸気加熱、マイクロ波加熱、油ちょう加熱、焼成加熱及び熱風加熱からなる群より選択される少なくとも一つである、［１４］〜［１７］のいずれか一つに記載の食感向上方法。
［１９］原料いも類が、ジャガイモ、サトイモ、サツマイモ及びヤマノイモからなる群より選択される少なくとも一種を含む、［１４］〜［１８］のいずれか一つに記載の食感向上方法。
［２０］前記（ａ）〜（ｃ）の処理を、
（ａ）浸漬処理、（ｂ）加熱処理、（ｃ）冷凍処理の順序で行うか、
（ｂ）加熱処理、（ａ）浸漬処理、（ｃ）冷凍処理の順序で行うか、
（ｂ）加熱処理、（ｃ）冷凍処理、（ａ）浸漬処理の順序で行うか、又は
（ａ）浸漬処理と（ｂ）加熱処理とを並行して行った後、（ｃ）冷凍処理を行う、［１４］〜［１９］のいずれか一つに記載の食感向上方法。
［２１］冷凍いも類が、下記（Ａ）及び（Ｂ）の特性を満たす、［１４］〜［２０］のいずれか一つに記載の食感向上方法。
（Ａ）前記冷凍いも類から抽出された澱粉のブレークダウン値が、１００ｍＰａ・ｓ以下である。
（Ｂ）前記冷凍いも類を解凍したものを試料としてテクスチャーアナライザーにより測定される物性値Ｔが、０．５未満である。 [1] Frozen potatoes satisfying the following characteristics (A) and (B).
(A) The breakdown value of the starch extracted from the frozen potatoes is 100 mPa · s or less.
(B) A physical property value T measured by a texture analyzer using a sample obtained by thawing the frozen potatoes is less than 0.5.
[2] The frozen potatoes according to [1], wherein the breakdown value is 0.1 mPa · s or more.
[3] The frozen potato according to [1] or [2], wherein the physical property value T is 0.1 or more.
[4] A frozen food comprising the frozen potatoes according to any one of [1] to [3].
[5] A method for producing frozen potatoes, comprising subjecting the raw potatoes to the following treatments (a) to (c).
(A) Treatment for immersing in a solution containing 7% by weight or more of a monovalent salt (hereinafter also referred to as immersion treatment)
(B) Heat treatment (c) Freezing treatment [6] The production method according to [5], wherein the monovalent salt is an alkali metal salt.
[7] The production method according to [5] or [6], wherein the monovalent salt content in the solution is 30% by weight or less.
[8] The production method according to any one of [5] to [7], wherein the heating temperature in the heat treatment is 80 ° C. or higher and 250 ° C. or lower.
[9] The heating method in the heat treatment is at least one selected from the group consisting of boil heating, steaming heating, superheated steam heating, microwave heating, oil frying heating, baking heating, and hot air heating. [8] The production method according to any one of [8].
[10] The production method according to any one of [5] to [9], wherein the raw potatoes include at least one selected from the group consisting of potato, taro, sweet potato, and yam.
[11] The processes (a) to (c) are performed.
(A) immersion treatment, (b) heat treatment, (c) freezing treatment in order
(B) heat treatment, (a) immersion treatment, (c) freezing treatment, or
(B) Heat treatment, (c) Freezing treatment, (a) Immersion treatment is performed in this order, or (a) Immersion treatment and (b) Heat treatment are performed in parallel, and then (c) Freezing treatment is performed. The production method according to any one of [5] to [10].
[12] The production method according to any one of [5] to [11], wherein the frozen potatoes satisfy the following characteristics (A) and (B).
(A) The breakdown value of the starch extracted from the frozen potatoes is 100 mPa · s or less.
(B) A physical property value T measured by a texture analyzer using a sample obtained by thawing the frozen potatoes is less than 0.5.
[13] The frozen potatoes according to any one of [1] to [3] or the frozen potatoes produced by the production method according to any one of [5] to [12] A method for producing a food, comprising using.
[14] A method for improving the texture of frozen potatoes, comprising subjecting raw potatoes to the following treatments (a) to (c).
(A) Treatment for immersing in a solution containing 7% by weight or more of a monovalent salt (b) Heat treatment (c) Freezing treatment [15] The monovalent salt is an alkali metal salt [14] Texture improvement method.
[16] The texture improvement method according to [14] or [15], wherein the content of the monovalent salt in the solution is 30% by weight or less.
[17] The food texture improving method according to any one of [14] to [16], wherein the heating temperature in the heat treatment is 80 ° C. or higher and 250 ° C. or lower.
[18] The heating method in the heat treatment is at least one selected from the group consisting of boil heating, steaming heating, superheated steam heating, microwave heating, oil frying heating, baking heating, and hot air heating. [17] The texture improving method according to any one of [17].
[19] The food texture improving method according to any one of [14] to [18], wherein the raw potatoes include at least one selected from the group consisting of potato, taro, sweet potato, and yam.
[20] The processes (a) to (c) are performed.
(A) immersion treatment, (b) heat treatment, (c) freezing treatment in order
(B) heat treatment, (a) immersion treatment, (c) freezing treatment, or
(B) Heat treatment, (c) Freezing treatment, (a) Immersion treatment is performed in this order, or (a) Immersion treatment and (b) Heat treatment are performed in parallel, and then (c) Freezing treatment is performed. The texture improving method according to any one of [14] to [19], which is performed.
[21] The texture improving method according to any one of [14] to [20], wherein the frozen potatoes satisfy the following characteristics (A) and (B).
(A) The breakdown value of the starch extracted from the frozen potatoes is 100 mPa · s or less.
(B) A physical property value T measured by a texture analyzer using a sample obtained by thawing the frozen potatoes is less than 0.5.

本発明によれば、喫食時に、良好な硬さを有し得、ホクホクとした食感、又はねっとりとした食感を、好適に有し得る冷凍いも類及びその製造方法を提供することができる。
本発明によれば、喫食時に、ガリガリする食感が抑えられた冷凍いも類及びその製造方法を提供することができる。
本発明の冷凍いも類は、老化（品質の経時的な低下）を抑制し得、例えば、加熱調理直後の好適な食感が、経時的に低下すること等を抑制し得る。
本発明の冷凍いも類は、喫食時に、粉吹き感のある外観となり得る。 ADVANTAGE OF THE INVENTION According to this invention, it can have the favorable hardness at the time of eating, and can provide the frozen potatoes which can have suitably the texture which was crisp, or the sticky texture, and its manufacturing method. .
ADVANTAGE OF THE INVENTION According to this invention, the frozen potatoes by which the food texture which becomes crunchy at the time of eating was suppressed, and its manufacturing method can be provided.
The frozen potatoes of the present invention can suppress aging (decrease in quality over time), and for example, can prevent a suitable texture immediately after cooking from decreasing over time.
The frozen potatoes of the present invention can have an appearance with a feeling of powder blowing when eating.

いも類の糊化度を測定するβ−アミラーゼ・プルラナーゼ法のフローを示す図である。いも類の糊化度は、検体試料の還元糖量とブランクの還元糖量との差（検体試料の還元糖量−ブランクの還元糖量）を、完全糊化試料の還元糖量とブランクの還元糖量との差（完全糊化試料の還元糖量−ブランクの還元糖量）で割ることにより得られた値を百分率（％）で表したものである。It is a figure which shows the flow of the beta-amylase pullulanase method which measures the gelatinization degree of potatoes. The degree of gelatinization of potatoes is the difference between the amount of reducing sugar in the sample sample and the amount of reducing sugar in the blank (the amount of reducing sugar in the sample sample minus the amount of reducing sugar in the blank). The value obtained by dividing by the difference from the amount of reducing sugar (the amount of reducing sugar of the completely gelatinized sample-the amount of reducing sugar of the blank) is expressed as a percentage (%).

本発明において「冷凍いも類」とは、凍結状態のいも類をいう。また「いも類」とは、植物の茎や根に由来する地下部の養分貯蔵組織で、塊茎、球茎及び塊根をいい、具体例としてはジャガイモ（バレイショ）、サトイモ等の塊茎系のいも類；サツマイモ、ヤマノイモ等の塊根系のいも類等が挙げられる。本発明の冷凍いも類は、好ましくは冷凍ジャガイモ、冷凍サトイモ、冷凍サツマイモ、冷凍ヤマノイモであり、より好ましくは、冷凍ジャガイモ、冷凍サトイモ、冷凍サツマイモであり、特に好ましくは冷凍ジャガイモ、冷凍サトイモである。   In the present invention, “frozen potatoes” refers to frozen potatoes. In addition, “potatoes” are nutrient storage tissues in the underground part derived from plant stems and roots, which include tubers, corms and tuberous roots, and specific examples include tuber-type potatoes such as potato (potato) and taro; Tuberous root potatoes such as sweet potato and yam are included. The frozen potatoes of the present invention are preferably frozen potatoes, frozen potatoes, frozen sweet potatoes, and frozen potatoes, more preferably frozen potatoes, frozen potatoes, and frozen sweet potatoes, and particularly preferably frozen potatoes and frozen potatoes.

本発明の冷凍いも類は、冷凍いも類から抽出された澱粉のブレークダウン値（以下、単に「ＢＤ値」とも称する）と、冷凍いも類を解凍したものを試料としてテクスチャーアナライザーにより測定される物性値Ｔ（以下、単に「物性値Ｔ」とも称する）とが、それぞれ特定の値以下（又は未満）であることが好ましい。これらの特性が、それぞれ特定の値以下（又は未満）である本発明の冷凍いも類は、喫食時に、良好な硬さを有し得、ホクホクとした食感、又はねっとりとした食感を、好適に有し得る。   The frozen potatoes of the present invention are measured by a texture analyzer using a breakdown value of starch extracted from the frozen potatoes (hereinafter also simply referred to as “BD value”) and a sample obtained by thawing the frozen potatoes. It is preferable that the value T (hereinafter, also simply referred to as “physical property value T”) is a specific value or less (or less). The frozen potatoes of the present invention, each of which has a specific value or less (or less), can have good hardness at the time of eating, and have a chewy texture, or a moist texture, It can have suitably.

具体的には、本発明の冷凍いも類から抽出された澱粉のＢＤ値は、好適な食感が得られることから、好ましくは１００ｍＰａ・ｓ以下であり、より好ましくは９０ｍＰａ・ｓ以下であり、特に好ましくは８０ｍＰａ・ｓ以下である。また当該ＢＤ値の下限値は特に制限されず、０であってよいが、通常０．１ｍＰａ・ｓ以上であり、好ましくは１ｍＰａ・ｓ以上である。   Specifically, the BD value of the starch extracted from the frozen potatoes of the present invention is preferably 100 mPa · s or less, more preferably 90 mPa · s or less, because a suitable texture is obtained. Particularly preferably, it is 80 mPa · s or less. The lower limit of the BD value is not particularly limited and may be 0, but is usually 0.1 mPa · s or more, preferably 1 mPa · s or more.

本発明において、ＢＤ値を測定するための試料として用いられる澱粉は、下記（１ａ）〜（９ａ）の手順で、冷凍いも類から抽出される。
［冷凍いも類からの澱粉の抽出方法］
（１ａ）冷凍いも類からカットした検体（２０ｇ程度）に、約１００ｍＬの９９．９％エタノールを加え、有機溶媒用ミキサーを用いて、１００００ｒｐｍで６０秒間、粗粉砕する。
（２ａ）得られた粗粉砕物をビーカーに移し、予めエタノールで空洗いしたホモジナイザーを用いて、８０００ｒｐｍで約１分間ホモジナイズし、完全に粉砕する。
（３ａ）得られた粉砕物を濾紙（ＪＩＳ Ｐ ３８０１に規定される５種Ａ規格）で吸引濾過し、濾紙に残った固形分を回収する。
（４ａ）回収した固形分を、前記（２ａ）及び（３ａ）と同様の操作で粉砕及び濾過する。
（５ａ）濾紙に残った固形分を回収し、アセトンを約１００ｍＬ加える。
（６ａ）軽くかき混ぜて混合した後、前記（３ａ）の濾紙で濾過し、濾紙に残った固形分を回収する。
（７ａ）回収した固形分を、前記（５ａ）及び（６ａ）と同様の操作で濾過し、濾紙に残った固形分を回収する。
（８ａ）回収した固形分を、乳鉢を用いて微粉化する。
（９ａ）得られた微粉化物を、目開き１５０μｍの篩を通過させた後、一晩風乾して、粉末状の澱粉（ＢＤ値の測定用試料）を得る。 In the present invention, starch used as a sample for measuring the BD value is extracted from frozen potatoes by the following procedures (1a) to (9a).
[Method for extracting starch from frozen potatoes]
(1a) About 100 mL of 99.9% ethanol is added to a specimen (about 20 g) cut from frozen potatoes, and coarsely pulverized at 10,000 rpm for 60 seconds using an organic solvent mixer.
(2a) The obtained coarsely pulverized product is transferred to a beaker and homogenized at 8000 rpm for about 1 minute using a homogenizer previously washed with ethanol, and completely pulverized.
(3a) The obtained pulverized product is suction filtered with a filter paper (5 types A standard defined in JIS P 3801), and the solid content remaining on the filter paper is recovered.
(4a) The recovered solid content is pulverized and filtered in the same manner as in the above (2a) and (3a).
(5a) Collect the solid content remaining on the filter paper and add about 100 mL of acetone.
(6a) After lightly stirring and mixing, the mixture is filtered through the filter paper of (3a), and the solid content remaining on the filter paper is recovered.
(7a) The recovered solid content is filtered in the same manner as in the above (5a) and (6a), and the solid content remaining on the filter paper is recovered.
(8a) The recovered solid is pulverized using a mortar.
(9a) The obtained finely divided product is passed through a sieve having an opening of 150 μm and then air-dried overnight to obtain powdered starch (sample for measuring BD value).

本発明において、冷凍いも類から抽出された澱粉のＢＤ値は、ラピッド・ビスコ・アナライザー（以下、単に「ＲＶＡ」とも称する）を用いて、下記（１ｂ）〜（４ｂ）の手順で測定される。
［ＢＤ値の測定方法］
（１ｂ）冷凍いも類から抽出された澱粉を容器に入れ、その濃度が４重量％となるよう（澱粉の重量には乾燥重量を用いる）、蒸留水で希釈する。ここで澱粉の水分率は、澱粉を１３５℃で２時間加熱して乾燥させ、その加熱前後で減少した重量を水分の重量として算出される（Ｎ＝３）。
（２ｂ）前記容器を、パドルとともにＲＶＡ（Ｐｅｒｔｅｎ社製、ＲＶＡ４５００）にセットする。
（３ｂ）５０℃から９５℃まで１０℃／ｍｉｎで昇温し、９５℃で７分間保持し、９５℃から５０℃まで１０℃／ｍｉｎで降温し、５０℃で２分間保持するという温度プログラムで、その間の粘度変化を測定する。当該測定においてパドルの回転速度は、１６０ｒｐｍとする。
（４ｂ）測定された最高粘度（ピーク粘度）と、最高粘度到達後の最低粘度（ボトム粘度）との差から、ＢＤ値（＝［ピーク粘度］−［ボトム粘度］）を算出する。 In the present invention, the BD value of starch extracted from frozen potatoes is measured by the following procedures (1b) to (4b) using a rapid visco analyzer (hereinafter also simply referred to as “RVA”). .
[Measurement method of BD value]
(1b) Starch extracted from frozen potatoes is put in a container and diluted with distilled water so that its concentration becomes 4% by weight (the dry weight is used for the weight of starch). Here, the moisture content of starch is calculated by heating the starch at 135 ° C. for 2 hours to dry, and reducing the weight before and after the heating as the weight of moisture (N = 3).
(2b) The said container is set to RVA (the product made by Perten, RVA4500) with a paddle.
(3b) A temperature program in which the temperature is raised from 50 ° C. to 95 ° C. at 10 ° C./min, held at 95 ° C. for 7 minutes, lowered from 95 ° C. to 50 ° C. at 10 ° C./min, and held at 50 ° C. for 2 minutes. Then, the viscosity change during that time is measured. In this measurement, the rotational speed of the paddle is 160 rpm.
(4b) The BD value (= [peak viscosity] − [bottom viscosity]) is calculated from the difference between the measured maximum viscosity (peak viscosity) and the minimum viscosity after reaching the maximum viscosity (bottom viscosity).

本発明の冷凍いも類から抽出された澱粉のＢＤ値は、自体公知の方法又はそれに準ずる方法で調整し得るが、例えば、後述の製造方法（本発明の製造方法）で冷凍いも類を製造する場合、（ａ）浸漬処理における、原料いも類の浸漬液に含有される一価の塩の種類、当該浸漬液に原料いも類を浸漬させる時間、当該浸漬液における一価の塩の含有量、当該浸漬液の温度、（ｂ）加熱処理における加熱温度、加熱時間を適宜変更することによって調整できる。より詳細には、一態様として、例えば、加熱処理の加熱温度を低くすることや、加熱時間を短くすること等により、ＢＤ値を上昇させ得る場合があり、一方、加熱処理の加熱温度を高くすることや、加熱時間を長くすること等により、ＢＤ値を低下させ得る場合がある。   The BD value of the starch extracted from the frozen potatoes of the present invention can be adjusted by a method known per se or a method analogous thereto. For example, frozen potatoes are produced by the production method described later (the production method of the present invention). (A) In the immersion treatment, the kind of monovalent salt contained in the raw potato immersion liquid, the time for immersing the raw potato in the immersion liquid, the content of the monovalent salt in the immersion liquid, It can adjust by changing suitably the temperature of the said immersion liquid, the heating temperature in a (b) heat processing, and a heating time. More specifically, as one aspect, for example, the BD value may be increased by lowering the heating temperature of the heat treatment or shortening the heating time, while increasing the heating temperature of the heat treatment. In some cases, the BD value can be decreased by increasing the heating time.

本発明の冷凍いも類の物性値Ｔは、好適な食感が得られることから、好ましくは０．５未満であり、より好ましくは０．４９以下である。また当該物性値Ｔは、好適な食感が得られることから、好ましくは０．１以上であり、より好ましくは０．２以上であり、特に好ましくは０．３以上である。   The physical property value T of the frozen potatoes of the present invention is preferably less than 0.5 and more preferably 0.49 or less because a suitable texture can be obtained. Further, the physical property value T is preferably 0.1 or more, more preferably 0.2 or more, and particularly preferably 0.3 or more, since a suitable texture can be obtained.

本発明において、冷凍いも類の物性値Ｔは、冷凍いも類を解凍したものを試料として、テクスチャーアナライザー（以下、単に「ＴＡ」とも称する）を用いて、下記（１ｃ）〜（３ｃ）の手順で測定される。
［物性値Ｔの測定方法］
（１ｃ）冷凍いも類を、２５℃で静置して自然解凍した後、１０ｍｍダイス状に切り出し、ＴＡの測定試料とする。解凍時間は、解凍する冷凍いも類の大きさ、凍結状態等によって適宜設定すればよく特に制限されないが、通常３〜５時間程度である。
（２ｃ）ＴＡ（Ｓｔａｂｌｅ Ｍｉｃｒｏ Ｓｙｓｔｅｍｓ社製、ＴＡ−ＸＴｐｌｕｓ）を用いて、ブレード状のプランジャー（ＨＤＰ／ＢＳブレードセット）で、Ｓｔｒａｉｎ １００％、Ｐｒｅ ｔｅｓｔ ｓｐｅｅｄ １．０ｍｍ／秒、Ｔｅｓｔ ｓｐｅｅｄ １．０ｍｍ／秒の条件にて試料を切断するときの、プランジャーにかかる荷重を連続的に測定し、荷重−時間曲線（ｘ軸：時間（秒）、ｙ軸：荷重（Ｎ））を得る。
（３ｃ）プランジャーが試料に接触してから、前記（２ｃ）の荷重−時間曲線における最初のピークに到達するまでの時間（ｔ１）を、プランジャーが試料に接触してから、試料が切断されるまでの時間（ｔ２）で除して、物性値Ｔ（＝［ｔ１］／［ｔ２］）を算出する。 In the present invention, the physical property value T of frozen potatoes is the following procedures (1c) to (3c) using a texture analyzer (hereinafter also simply referred to as “TA”) using a sample obtained by thawing frozen potatoes. Measured in
[Measurement method of physical property value T]
(1c) Frozen potatoes are allowed to stand at 25 ° C. and naturally thawed, then cut into 10 mm dies and used as TA measurement samples. The thawing time is not particularly limited as long as it is appropriately set depending on the size of the frozen potatoes to be thawed, the frozen state, etc., but is usually about 3 to 5 hours.
(2c) Strain 100%, Pre test speed 1.0 mm / second, Test speed 1. Using TA (Stable Micro Systems, TA-XTplus) with a blade-like plunger (HDP / BS blade set) When the sample is cut under the condition of 0 mm / sec, the load applied to the plunger is continuously measured to obtain a load-time curve (x axis: time (second), y axis: load (N)).
(3c) The time (t1) from when the plunger contacts the sample until the first peak in the load-time curve of (2c) is reached (t1), the sample is cut after the plunger contacts the sample. The physical property value T (= [t1] / [t2]) is calculated by dividing by the time (t2) until the process is performed.

本発明の冷凍いも類の物性値Ｔは、例えば、後述の製造方法（本発明の製造方法）で冷凍いも類を製造する場合、（ａ）浸漬処理における、原料いも類の浸漬液に含有される一価の塩の種類、当該浸漬液に原料いも類を浸漬させる時間、当該浸漬液における一価の塩の含有量、当該浸漬液の温度、（ｂ）加熱処理における加熱温度、加熱時間を適宜変更することによって調整できる。より詳細には、一態様として、例えば、原料いも類の浸漬液における一価の塩の含有量を低くすることにより、物性Ｔ値を上昇させ得る場合があり、一方、原料いも類の浸漬液における一価の塩の含有量を高くすることにより、物性値Ｔを低下させ得る場合がある。   The physical property value T of the frozen potatoes of the present invention is, for example, contained in the raw potato immersion liquid in (a) immersion treatment when the frozen potatoes are manufactured by the manufacturing method described later (the manufacturing method of the present invention). Type of monovalent salt, time for immersing raw potatoes in the immersion liquid, content of monovalent salt in the immersion liquid, temperature of the immersion liquid, (b) heating temperature in heating treatment, heating time It can adjust by changing suitably. More specifically, as one embodiment, for example, there is a case where the physical property T value can be increased by lowering the monovalent salt content in the raw potato immersion liquid, while the raw potato immersion liquid. In some cases, the physical property value T can be lowered by increasing the content of the monovalent salt.

本発明の冷凍いも類は、ＢＤ値及び物性値Ｔが、それぞれ特定の値以下（又は未満）でありさえすれば、その製造方法は特に制限されないが、本発明の冷凍いも類は、例えば、原料いも類を（ａ）一価の塩を含有する溶液に浸漬する処理（「浸漬処理」とも称する）、（ｂ）加熱処理、及び（ｃ）冷凍処理に供することを含む方法（以下、「本発明の製造方法」とも称する）によって製造できる。
以下、本発明の製造方法について説明する。 The production method of the frozen potatoes of the present invention is not particularly limited as long as the BD value and the physical property value T are not more than a specific value (or less), respectively. A method comprising subjecting raw material potatoes to (a) a process of immersing in a solution containing a monovalent salt (also referred to as “immersion process”), (b) a heat treatment, and (c) a freezing process (hereinafter “ Also referred to as “the manufacturing method of the present invention”).
Hereinafter, the production method of the present invention will be described.

本発明の製造方法における「原料いも類」とは、冷凍いも類の原料として用いられるいも類をいい、当該いも類の種類としては、例えば、ジャガイモ（バレイショ）、サトイモ等の塊茎系のいも類；サツマイモ、ヤマノイモ等の塊根系のいも類等が挙げられ、好ましくは、ジャガイモ、サトイモ、サツマイモであり、より好ましくはジャガイモ、サトイモである。原料いも類は、本発明の目的を損なわない限り、公知乃至慣用の下処理を施されていてよく、例えば、皮を適宜剥かれ、かつ／又は、適当な大きさにカットされていてよい。   The “raw potato” in the production method of the present invention refers to a potato used as a raw material for frozen potatoes, and examples of the type of potato include tuber-type potatoes such as potato (potato) and taro. Tuber root potatoes such as sweet potato and yam, and the like, preferably potato, taro and sweet potato, more preferably potato and taro. As long as the object of the present invention is not impaired, the raw potatoes may be subjected to known or conventional undertreatment, for example, appropriately peeled and / or cut into an appropriate size.

原料いも類の澱粉価は特に制限されないが、一態様として、原料いも類がジャガイモであって、かつ、その澱粉価が１０以上（好ましくは１０〜２０、より好ましくは１０〜１８）である場合、冷凍いも類（冷凍ジャガイモ）が喫食時に良好な硬さを有し得、ホクホクとした食感又はねっとりとした食感を好適に有し得るという効果が、より顕著に発揮され得る点で好ましく、また他の一態様として、原料いも類がジャガイモであって、かつ、その澱粉価が１０未満（好ましくは５以上１０未満、より好ましくは７以上１０未満）である場合、喫食時にガリガリする食感が抑えられるという効果が、より顕著に発揮され得る点で好ましい。
本発明において、ジャガイモの澱粉価は、常法により水中重量及び空中重量から比重（＝［空中重量］／（［空中重量］−［水中重量］）を測定し、測定された比重から、澱粉価（＝（［比重］−１．０５）×２１４．５＋７．５）を算出する。 The starch value of the raw potatoes is not particularly limited, but as one aspect, the raw potatoes are potatoes and the starch value is 10 or more (preferably 10-20, more preferably 10-18) The effect that the frozen potatoes (frozen potatoes) can have a good hardness at the time of eating, and can suitably have a chewy texture or a moist texture can be exhibited more significantly. As another aspect, when the raw potatoes are potatoes and the starch value is less than 10 (preferably 5 or more, less than 10, more preferably 7 or more and less than 10), the food is crisp at the time of eating. The effect that the feeling is suppressed is preferable in that it can be more remarkably exhibited.
In the present invention, the starch value of potato is determined by measuring the specific gravity (= [air weight] / ([air weight] − [water weight])) from the weight in water and the weight in the air by a conventional method, and the starch value is determined from the measured specific gravity. (= ([Specific gravity] −1.05) × 214.5 + 7.5) is calculated.

［（ａ）浸漬処理］
本発明の製造方法は、原料いも類を、一価の塩を含有する溶液（以下、便宜上「原料いも類の浸漬液」とも称する）に浸漬する処理（浸漬処理）を含むことが好ましい。原料いも類を、浸漬処理に供することによって、澱粉粒の崩壊を抑制し、喫食時に良好な食感にし得る。尚、澱粉粒は細胞中に存在し、澱粉粒の崩壊が抑制されれば、細胞構造は、冷凍いも類の喫食時おける所望の硬さ等に応じて適宜崩壊してよい。 [(A) Immersion treatment]
The production method of the present invention preferably includes a treatment (immersion treatment) in which the raw potatoes are immersed in a solution containing a monovalent salt (hereinafter also referred to as “raw potato immersion liquid” for convenience). By subjecting the raw potatoes to an immersion treatment, the starch grains can be prevented from collapsing and a good texture can be obtained during eating. In addition, if the starch granules are present in the cells and the collapse of the starch granules is suppressed, the cell structure may be appropriately collapsed according to the desired hardness and the like during eating of frozen potatoes.

原料いも類の浸漬液に含有される一価の塩としては、例えば、アルカリ金属（例、ナトリウム、カリウム等）の塩、アンモニウム塩等が挙げられ、好ましくはアルカリ金属の塩であり、より好ましくはアルカリ金属の塩化物塩であり、特に好ましくは塩化ナトリウム、塩化カリウムである。これらの一価の塩は、一種単独で用いてよく、又は二種以上を組み合わせて用いてもよい。浸漬液の溶媒は、通常、水である。   Examples of the monovalent salt contained in the raw potato dipping solution include alkali metal (eg, sodium, potassium, etc.) salts, ammonium salts, and the like, preferably alkali metal salts, and more preferably. Is an alkali metal chloride salt, particularly preferably sodium chloride or potassium chloride. These monovalent salts may be used alone or in combination of two or more. The solvent of the immersion liquid is usually water.

原料いも類の浸漬液における一価の塩の含有量は、原料いも類の浸漬液に対して、好ましくは７重量％以上であり、より好ましくは７．５重量％以上であり、特に好ましくは７．８重量％以上である。当該含有量が７重量％未満である場合、澱粉粒の崩壊が十分に抑制されず、喫食時に好適な食感が得られにくい傾向がある。また当該含有量は、原料いも類の浸漬液に対して、好ましくは３０重量％以下であり、より好ましくは２８重量％以下であり、特に好ましくは２６重量％以下である。当該含有量は、原料いも類の浸漬液が一価の塩を２種以上含有する場合、全ての一価の塩の含有量を合計して算出される。   The content of the monovalent salt in the raw potato immersion liquid is preferably 7% by weight or more, more preferably 7.5% by weight or more, and particularly preferably with respect to the raw potato immersion liquid. 7.8% by weight or more. When the said content is less than 7 weight%, disintegration of a starch granule is not fully suppressed, and there exists a tendency for the suitable food texture at the time of eating to be hard to be obtained. Further, the content is preferably 30% by weight or less, more preferably 28% by weight or less, and particularly preferably 26% by weight or less with respect to the immersion solution of raw material potatoes. The content is calculated by summing the contents of all monovalent salts when the raw potato immersion liquid contains two or more monovalent salts.

原料いも類の浸漬液は、本発明の目的を損なわない限り、一価の塩に加え、その他の成分を含有してよい。   The raw potato dipping solution may contain other components in addition to the monovalent salt as long as the object of the present invention is not impaired.

原料いも類の浸漬液の調製方法は特に制限されず、自体公知の方法又はそれに準ずる方法で行えばよいが、例えば、水に一価の塩及び所望によりその他の成分を加え、適宜撹拌すること等により調製できる。   The method for preparing the raw potato soaking solution is not particularly limited and may be carried out by a method known per se or a method analogous thereto. Etc. can be prepared.

原料いも類の浸漬液の温度は、良好な品質が得られることから、原料いも類を浸漬する際、好ましくは６０℃以下であり、より好ましくは５〜４０℃であり、特に好ましくは１０〜３０℃である。
また後述する通り、浸漬工程は、加熱処理と並行して行ってよく、その場合、原料いも類の浸漬液の温度は、加熱方法に応じて適宜設定し得る。 The temperature of the soaking solution of the raw material potatoes is preferably 60 ° C. or less, more preferably 5 to 40 ° C., and particularly preferably 10 to 10 ° C. when immersing the raw material potatoes because good quality is obtained. 30 ° C.
Moreover, as described later, the dipping step may be performed in parallel with the heat treatment, and in this case, the temperature of the raw material potato dipping solution can be appropriately set according to the heating method.

原料いも類の浸漬液のｐＨは、その成分等に応じて適宜調整してよく特に制限されない。   The pH of the raw potato dipping solution may be appropriately adjusted according to its components and the like, and is not particularly limited.

原料いも類の浸漬液に、原料いも類を浸漬させる回数（浸漬回数）は、１回のみであってよく、又は２回以上であってもよい。浸漬回数が２回以上である場合、各浸漬処理に用いられる、原料いも類の浸漬液は、同一であってよく、又は異なってもよい。   The number of times the raw material potatoes are immersed in the immersion solution of the raw material potatoes (number of immersions) may be only once, or may be two or more times. When the number of times of immersion is two or more, the raw material potato immersion liquid used for each immersion treatment may be the same or different.

原料いも類の浸漬液に、原料いも類を浸漬させる時間（浸漬時間）は、原料いも類の大きさや、原料いも類の浸漬液の温度等に応じて適宜調整してよい。   The time (immersion time) for immersing the raw potatoes in the raw potato immersion liquid may be appropriately adjusted according to the size of the raw potatoes, the temperature of the raw potato immersion liquid, and the like.

［（ｂ）加熱処理］
本発明の製造方法は、原料いも類を、加熱する処理（加熱処理）を含むことが好ましい。原料いも類を、加熱処理に供することによって酵素を失活させ、冷凍保存中のいも類の品質変化を抑制し得る。 [(B) Heat treatment]
It is preferable that the manufacturing method of this invention includes the process (heating process) which heats raw material potatoes. By subjecting the raw potatoes to heat treatment, the enzyme can be deactivated, and the quality change of the potatoes during frozen storage can be suppressed.

加熱処理における加熱方法は特に制限されず、自体公知の方法又はそれに準ずる方法で行えばよいが、例えば、ボイル加熱（茹で加熱）、蒸し加熱、過熱蒸気加熱、マイクロ波加熱、油ちょう加熱、焼成加熱、熱風加熱等が挙げられる。これらの加熱方法は、いずれも公知の器具、装置を適宜用いて行ってよい。   The heating method in the heat treatment is not particularly limited, and may be performed by a method known per se or a method equivalent thereto. For example, boil heating (heating with a boil), steaming heating, superheated steam heating, microwave heating, oil frying heating, firing Heating, hot air heating, etc. are mentioned. Any of these heating methods may be performed using a known instrument or apparatus as appropriate.

加熱処理の回数は、１回のみであってよく、又は２回以上であってもよい。加熱処理の回数が２回以上である場合、各加熱処理における加熱方法は、同一であってよく、又は異なってもよい。   The number of heat treatments may be only once, or may be two or more. When the number of heat treatments is two or more, the heating method in each heat treatment may be the same or different.

加熱処理における加熱温度は、原料いも類の種類、加熱方法、加熱時間等に応じて適宜調整してよい。   The heating temperature in the heat treatment may be appropriately adjusted according to the kind of raw material potatoes, the heating method, the heating time, and the like.

加熱処理における加熱時間は、原料いも類の種類、大きさ、加熱方法、加熱温度等に応じて適宜調整してよい。   The heating time in the heat treatment may be appropriately adjusted according to the type, size, heating method, heating temperature, etc. of the raw potatoes.

［（ｃ）冷凍処理］
本発明の製造方法は、原料いも類を、冷凍する処理（冷凍処理）を含むことが好ましい。 [(C) Freezing treatment]
It is preferable that the manufacturing method of this invention includes the process (freezing process) which freezes raw material potatoes.

冷凍処理における冷凍方法は特に制限されず、自体公知の方法（例、空気式凍結、液体式凍結、接触式凍結、液化ガス凍結方式等）又はそれに準ずる方法で行えばよい。   The freezing method in the freezing treatment is not particularly limited, and may be a method known per se (eg, air freezing, liquid freezing, contact freezing, liquefied gas freezing method, etc.) or a method equivalent thereto.

冷凍処理における冷凍時間は、原料いも類の大きさ、冷凍温度等に応じて適宜調整してよい。   The freezing time in the freezing process may be appropriately adjusted according to the size of the raw potatoes, the freezing temperature, and the like.

本発明の製造方法において、原料いも類を、（ａ）浸漬処理、（ｂ）加熱処理及び（ｃ）冷凍処理に供する順序は特に制限されず、当該（ａ）〜（ｃ）の処理は、どのような順序で行われてもよい。また（ａ）浸漬処理及び（ｂ）加熱処理は、いずれか一方の処理の一部又は全部を、他方の処理の一部又は全部と並行して行ってよい。例えば、本発明の製造方法は、（ａ）〜（ｃ）処理を、（ａ）浸漬処理、（ｂ）加熱処理、（ｃ）冷凍処理の順序で行ってよく；（ｂ）加熱処理、（ａ）浸漬処理、（ｃ）冷凍処理の順序で行ってよく；（ｂ）加熱処理、（ｃ）冷凍処理、（ａ）浸漬処理の順序で行ってよく；（ａ）浸漬処理と（ｂ）加熱処理とを並行して行った後、（ｃ）冷凍処理を行ってよい。
本発明において（ａ）浸漬処理と（ｂ）加熱処理とを「並行して」行うとは、原料いも類を、一価の塩を含有する溶液に浸漬しながら、加熱することを意味する。 In the production method of the present invention, the order in which the raw potatoes are subjected to (a) immersion treatment, (b) heat treatment and (c) freezing treatment is not particularly limited, and the treatments of (a) to (c) are as follows: It may be performed in any order. In addition, (a) the immersion treatment and (b) the heat treatment may be carried out by performing a part or all of one of the processes in parallel with a part or all of the other process. For example, in the production method of the present invention, the treatments (a) to (c) may be performed in the order of (a) immersion treatment, (b) heat treatment, and (c) freezing treatment; (b) heat treatment, ( It may be performed in the order of a) immersion treatment, (c) freezing treatment; (b) heat treatment, (c) freezing treatment, (a) may be carried out in the order of immersion treatment; (a) immersion treatment and (b) After performing the heat treatment in parallel, (c) freezing treatment may be performed.
In the present invention, performing (a) immersion treatment and (b) heat treatment “in parallel” means heating the raw potatoes while immersing them in a solution containing a monovalent salt.

本発明の製造方法は、原料いも類を、（ａ）浸漬処理、（ｂ）加熱処理及び（ｃ）冷凍処理に供することに加え、冷凍いも類の製造において公知乃至慣用の処理工程を必要に応じて含んでよい。   In the production method of the present invention, the raw potatoes are subjected to (a) immersion treatment, (b) heat treatment, and (c) freezing treatment, and in addition, known or conventional treatment steps are required in the production of frozen potatoes. May be included accordingly.

本発明の冷凍いも類は、喫食時に、好適な食感、具体的には、ホクホクとした食感、ねっとりとした食感を有し得る。本発明において、ホクホクとした食感（「ホクホク感」とも称する）とは、咀嚼するにつれて軟らかくほぐれ崩れる食感をいい、ねっとりとした食感とは、適度に粘りのある口当たりの良い食感をいう。これらの食感の有無や程度は、専門パネルによる官能評価によって評価できる。   The frozen potatoes of the present invention can have a suitable texture during eating, specifically, a chewy texture, and a moist texture. In the present invention, the crisp texture (also referred to as “the crispness”) refers to a texture that softly loosens as it is chewed, and a sticky texture is a moderately sticky and pleasant texture. Say. The presence / absence and degree of the texture can be evaluated by sensory evaluation by a specialized panel.

本発明の冷凍いも類の加熱調理方法は特に制限されず、冷凍食品分野における公知乃至慣用の加熱調理方法（例えば、ボイル加熱、蒸し加熱、マイクロ波加熱、過熱蒸気加熱、油ちょう加熱、焼成加熱、熱風加熱等）により、適宜行い得る。本発明の冷凍いも類は加熱調理前に、必要に応じて解凍処理（自然解凍を含む）を施されてよい。   The cooking method of the frozen potatoes of the present invention is not particularly limited, and is a known or commonly used cooking method in the field of frozen foods (for example, boil heating, steaming heating, microwave heating, superheated steam heating, oil frying heating, baking heating. , Hot air heating, etc.). The frozen potatoes of the present invention may be subjected to thawing treatment (including natural thawing) as necessary before cooking.

本発明の冷凍いも類は、老化（品質の経時的な低下）を抑制し得、例えば、加熱調理直後の好適な食感が、経時的に低下すること等を抑制し得る。   The frozen potatoes of the present invention can suppress aging (decrease in quality over time), and for example, can prevent a suitable texture immediately after cooking from decreasing over time.

本発明の冷凍いも類は、喫食時に、粉吹き感のある外観となり得る。本発明において「粉吹き感のある外観」とは、表面が白く、粉を吹いたような外観をいう。粉吹き感の有無や程度は、専門パネルにより目視によって評価できる。   The frozen potatoes of the present invention can have an appearance with a feeling of powder blowing when eating. In the present invention, the “appearance with a feeling of powder blowing” refers to an appearance in which the surface is white and powder is blown. The presence / absence and extent of the powder blowing feeling can be visually evaluated by a specialized panel.

本発明は、本発明の冷凍いも類を含む冷凍食品（以下、「本発明の冷凍食品」とも称する）を提供する。本発明の冷凍食品は、本発明の冷凍いも類を含むこと以外は特に制限されず、本発明の冷凍いも類以外の食品材料を、冷凍食品の種類等に応じて任意で含んでよい。   The present invention provides a frozen food containing the frozen potatoes of the present invention (hereinafter also referred to as “the frozen food of the present invention”). The frozen food of the present invention is not particularly limited except that it contains the frozen potatoes of the present invention, and food materials other than the frozen potatoes of the present invention may optionally be included depending on the type of frozen food.

本発明の冷凍食品の製造方法は特に制限されず、例えば、本発明の冷凍いも類を製造した後、これと凍結状態の他の食品材料とを組み合わせること等により製造できる。また本発明の冷凍食品は、例えば、本発明の冷凍いも類の原料いも類を、前記（ａ）〜（ｃ）の処理に供する前に、これと他の食品材料を組み合わせ、その状態で（ａ）〜（ｃ）の処理や所望により他の調理工程等を行うこと、あるいは、本発明の冷凍いも類の原料いも類を、前記（ａ）〜（ｃ）の処理のいずれか一つ又は二つの処理に供した後、これと他の食品材料を組み合わせ、その状態で（ａ）〜（ｃ）の残りの処理や所望により他の調理工程等を行うこと等によって製造してよく、そのようにして得られた冷凍食品も、本発明の冷凍いも類を含む冷凍食品と言い得る。   The production method of the frozen food of the present invention is not particularly limited. For example, the frozen food of the present invention can be produced and then combined with another food material in a frozen state. In addition, the frozen food of the present invention, for example, before the raw potatoes of the frozen potato of the present invention are subjected to the treatments (a) to (c) above, are combined with other food materials, and in that state ( a) to (c) treatment or other cooking steps if desired, or the frozen potato material of the present invention is any one of the above-mentioned treatments (a) to (c) After being subjected to two treatments, this may be combined with other food ingredients and manufactured in that state by performing the remaining treatments (a) to (c) or other cooking steps as desired. The frozen food thus obtained can also be said to be a frozen food containing the frozen potatoes of the present invention.

本発明の冷凍食品の包装方法は、特に制限されず、公知乃至慣用の包装資材を使用して、自体公知の包装方法又はそれに準ずる方法で行い得る。   The method for packaging frozen food of the present invention is not particularly limited, and can be performed by a known packaging method or a method analogous thereto, using a known or conventional packaging material.

本発明の冷凍食品は、いも類が良好な硬さを有し、ホクホクとした食感であるか、又は、ねっとりとした食感であることを所望される食品の冷凍品であることが好ましく、そのような食品としては、例えば、肉じゃが等の煮物料理、サラダ、グラタン、汁物料理、焼き物料理、コロッケ（例、ジャガイモを粒状又はブロック状で混合したコロッケ等）等の揚げ物料理等が挙げられる。   The frozen food of the present invention is preferably a frozen product of a food in which potatoes have a good hardness and have a chewy texture or a moist texture. Such foods include, for example, boiled dishes such as meat potatoes, salads, gratin, soup dishes, grilled dishes, fried dishes such as croquettes (eg, croquettes mixed with potato in granular or block form), etc. .

本発明の冷凍いも類は、食品の原料として用いてよく、本発明は、本発明の冷凍いも類を原料として用いることを含む、食品の製造方法も提供する。   The frozen potatoes of the present invention may be used as a raw material for foods, and the present invention also provides a method for producing foods, including using the frozen potatoes of the present invention as a raw material.

本発明の冷凍いも類を原料として用いて製造される食品は、いも類が良好な硬さを有し、ホクホクとした食感であるか、又はねっとりとした食感であることを所望される食品が好ましく、そのような食品としては、例えば、本発明の冷凍食品に関して冷凍品とする食品として例示したものと同様のもの等が挙げられる。   The food produced using the frozen potatoes of the present invention as a raw material is desired that the potatoes have good hardness and have a chewy texture or a moist texture. Foods are preferred, and examples of such foods include those similar to those exemplified as frozen foods for the frozen food of the present invention.

本発明の食品の製造方法は、本発明の冷凍いも類を原料として用いること以外は特に制限されず、食品製造において公知乃至慣用の調理工程、処理工程を、食品の種類等に応じて任意で含んでよい。   The method for producing the food of the present invention is not particularly limited except that the frozen potatoes of the present invention are used as a raw material, and any known or commonly used cooking process or treatment process in food production may be arbitrarily selected according to the type of food. May include.

本発明は、原料いも類を（ａ）一価の塩を含有する溶液に浸漬する処理、（ｂ）加熱処理、及び（ｃ）冷凍処理に供することを含む、冷凍いも類の食感向上方法（好ましくは、ホクホクとした食感又はねっとりとした食感の向上方法）も提供する。当該方法における（ａ）浸漬処理、（ｂ）加熱処理及び（ｃ）冷凍処理は、いずれも本発明の製造方法と同様に実施し得、好ましい態様も同様である。   The present invention relates to a method for improving the texture of frozen potatoes, comprising: (a) treatment of immersing raw potatoes in a solution containing a monovalent salt, (b) heat treatment, and (c) freezing treatment (Preferably, a method for improving the texture or the sticky texture) is also provided. (A) Immersion treatment, (b) heat treatment, and (c) freezing treatment in the method can all be carried out in the same manner as in the production method of the present invention, and preferred embodiments are also the same.

本発明の冷凍いも類の食感向上方法によれば、冷凍いも類が、喫食時に、良好な硬さとなり得、ホクホクとした食感、又はねっとりとした食感を強め得る。また、本発明の冷凍いも類の食感向上方法によれば、冷凍いも類が、喫食時に、ガリガリとした食感を抑えられ得る。   According to the method for improving the texture of frozen potatoes of the present invention, frozen potatoes can have good hardness at the time of eating, and can enhance a chewy texture or a moist texture. Moreover, according to the texture improvement method of the frozen potatoes of this invention, the frozen potatoes can suppress the crunchy texture at the time of eating.

以下の実施例において本発明を更に具体的に説明するが、本発明はこれらの例によってなんら限定されるものではない。   The present invention will be described more specifically in the following examples, but the present invention is not limited to these examples.

以下の試験例１〜３及び５において、冷凍ジャガイモからの澱粉の抽出、抽出した澱粉のＢＤ値の測定、及び冷凍ジャガイモの物性値Ｔの測定は、それぞれ下記の方法で行った。   In the following Test Examples 1 to 3 and 5, the extraction of starch from frozen potato, the measurement of the BD value of the extracted starch, and the measurement of the physical property value T of the frozen potato were performed by the following methods, respectively.

［冷凍ジャガイモからの澱粉の抽出方法］
（１ａ）冷凍ジャガイモからカットした検体（２０ｇ程度）に、約１００ｍＬの９９．９％エタノールを加え、有機溶媒用ミキサーを用いて、１００００ｒｐｍで６０秒間、粗粉砕する。
（２ａ）得られた粗粉砕物をビーカーに移し、予めエタノールで空洗いしたホモジナイザーを用いて、８０００ｒｐｍで約１分間ホモジナイズし、完全に粉砕する。
（３ａ）得られた粉砕物を濾紙（ＪＩＳ Ｐ ３８０１に規定される５種Ａ規格）で吸引濾過し、濾紙に残った固形分を回収する。
（４ａ）回収した固形分を、前記（２ａ）及び（３ａ）と同様の操作で粉砕及び濾過する。
（５ａ）濾紙に残った固形分を回収し、アセトンを約１００ｍＬ加える。
（６ａ）軽くかき混ぜて混合した後、前記（３ａ）の濾紙で濾過し、濾紙に残った固形分を回収する。
（７ａ）回収した固形分を、前記（５ａ）及び（６ａ）と同様の操作で濾過し、濾紙に残った固形分を回収する。
（８ａ）回収した固形分を、乳鉢を用いて微粉化する。
（９ａ）得られた微粉化物を、目開き１５０μｍの篩を通過させた後、一晩風乾して、粉末状の澱粉（ＢＤ値の測定用試料）を得る。 [Method of extracting starch from frozen potatoes]
(1a) About 100 mL of 99.9% ethanol is added to a specimen (about 20 g) cut from frozen potatoes, and coarsely pulverized at 10,000 rpm for 60 seconds using an organic solvent mixer.
(2a) The obtained coarsely pulverized product is transferred to a beaker and homogenized at 8000 rpm for about 1 minute using a homogenizer previously washed with ethanol, and completely pulverized.
(3a) The obtained pulverized product is suction filtered with a filter paper (5 types A standard defined in JIS P 3801), and the solid content remaining on the filter paper is recovered.
(4a) The recovered solid content is pulverized and filtered in the same manner as in the above (2a) and (3a).
(5a) Collect the solid content remaining on the filter paper and add about 100 mL of acetone.
(6a) After lightly stirring and mixing, the mixture is filtered through the filter paper of (3a), and the solid content remaining on the filter paper is recovered.
(7a) The recovered solid content is filtered in the same manner as in the above (5a) and (6a), and the solid content remaining on the filter paper is recovered.
(8a) The recovered solid is pulverized using a mortar.
(9a) The obtained finely divided product is passed through a sieve having an opening of 150 μm and then air-dried overnight to obtain powdered starch (sample for measuring BD value).

［ＢＤ値の測定方法］
（１ｂ）冷凍ジャガイモから抽出された澱粉を容器に入れ、その濃度が４重量％となるよう（澱粉の重量には乾燥重量を用いる）、蒸留水で希釈する。ここで澱粉の水分率は、澱粉を１３５℃で２時間加熱して乾燥させ、その加熱前後で減少した重量を水分の重量として算出される（Ｎ＝３）。
（２ｂ）前記容器を、パドルとともにＲＶＡ（Ｐｅｒｔｅｎ社製、ＲＶＡ４５００）にセットする。
（３ｂ）５０℃から９５℃まで１０℃／ｍｉｎで昇温し、９５℃で７分間保持し、９５℃から５０℃まで１０℃／ｍｉｎで降温し、５０℃で２分間保持するという温度プログラムで、その間の粘度変化を測定する。当該測定においてパドルの回転速度は、１６０ｒｐｍとする。
（４ｂ）測定された最高粘度（ピーク粘度）と、最高粘度到達後の最低粘度（ボトム粘度）との差から、ＢＤ値（＝［ピーク粘度］−［ボトム粘度］）を算出する。 [Measurement method of BD value]
(1b) Starch extracted from frozen potatoes is put in a container and diluted with distilled water so that the concentration is 4% by weight (the dry weight is used for the weight of starch). Here, the moisture content of starch is calculated by heating the starch at 135 ° C. for 2 hours to dry, and reducing the weight before and after the heating as the weight of moisture (N = 3).
(2b) The said container is set to RVA (the product made by Perten, RVA4500) with a paddle.
(3b) A temperature program in which the temperature is raised from 50 ° C. to 95 ° C. at 10 ° C./min, held at 95 ° C. for 7 minutes, lowered from 95 ° C. to 50 ° C. at 10 ° C./min, and held at 50 ° C. for 2 minutes. Then, the viscosity change during that time is measured. In this measurement, the rotational speed of the paddle is 160 rpm.
(4b) The BD value (= [peak viscosity] − [bottom viscosity]) is calculated from the difference between the measured maximum viscosity (peak viscosity) and the minimum viscosity after reaching the maximum viscosity (bottom viscosity).

［物性値Ｔの測定方法］
（１ｃ）冷凍ジャガイモを、２５℃で３〜５時間静置して自然解凍した後、１０ｍｍダイス状に切り出し、ＴＡの測定試料とする。
（２ｃ）ＴＡ（Ｓｔａｂｌｅ Ｍｉｃｒｏ Ｓｙｓｔｅｍｓ社製、ＴＡ−ＸＴｐｌｕｓ）を用いて、ブレード状のプランジャー（ＨＤＰ／ＢＳブレードセット）で、Ｓｔｒａｉｎ １００％、Ｐｒｅ ｔｅｓｔ ｓｐｅｅｄ １．０ｍｍ／秒、Ｔｅｓｔ ｓｐｅｅｄ １．０ｍｍ／秒の条件にて試料を切断するときの、プランジャーにかかる荷重を連続的に測定し、荷重−時間曲線（ｘ軸：時間（秒）、ｙ軸：荷重（Ｎ））を得る。
（３ｃ）プランジャーが試料に接触してから、前記（２ｃ）の荷重−時間曲線における最初のピークに到達するまでの時間（ｔ１）を、プランジャーが試料に接触してから、試料が切断されるまでの時間（ｔ２）で除して、物性値Ｔ（＝［ｔ１］／［ｔ２］）を算出する。 [Measurement method of physical property value T]
(1c) The frozen potatoes are allowed to stand at 25 ° C. for 3 to 5 hours and naturally thawed, then cut into 10 mm dies and used as TA measurement samples.
(2c) Strain 100%, Pre test speed 1.0 mm / second, Test speed 1. Using TA (Stable Micro Systems, TA-XTplus) with a blade-like plunger (HDP / BS blade set) When the sample is cut under the condition of 0 mm / sec, the load applied to the plunger is continuously measured to obtain a load-time curve (x axis: time (second), y axis: load (N)).
(3c) The time (t1) from when the plunger contacts the sample until the first peak in the load-time curve of (2c) is reached (t1), the sample is cut after the plunger contacts the sample. The physical property value T (= [t1] / [t2]) is calculated by dividing by the time (t2) until the process is performed.

＜試験例１＞ <Test Example 1>

［実施例１〜３及び比較例１〜３の冷凍ジャガイモの製造］
（実施例１）
ジャガイモ（品種：男爵）を、１５ｍｍダイス状にカットした後、常法により水中重量及び空中重量から比重を測定し、比重から澱粉価を算出した。ダイス状にカットしたジャガイモのうち、澱粉価が１４〜１６のものを選択し、塩化ナトリウム（ＮａＣｌ）を１０重量％含有する水溶液（２５℃）に３０分間浸漬した。浸漬後のジャガイモに対し、９０℃の水で４分間、ボイル加熱を行った。ボイル加熱後、ジャガイモを−３５℃で６０分間冷凍して急速凍結させ、冷凍ジャガイモを得た。
（実施例２）
ボイル加熱における水の温度及び時間を、９０℃及び４分間から、９８℃及び７分間に変更したこと以外は、実施例１と同様の手順で、冷凍ジャガイモを得た。
（実施例３）
ダイス状にカットしたジャガイモの浸漬液として、塩化ナトリウムを１０重量％含有する水溶液に代えて、塩化カリウム（ＫＣｌ）を１０重量％含有する水溶液を用いたこと以外は、実施例１と同様の手順で、冷凍ジャガイモを得た。
（比較例１）
ダイス状にカットしたジャガイモを、塩化ナトリウムを１０重量％含有する水溶液に浸漬しなかったこと以外は、実施例１と同様の手順で、冷凍ジャガイモを得た。
（比較例２）
ダイス状にカットしたジャガイモを、塩化ナトリウムを１０重量％含有する水溶液に浸漬しなかったこと、また、ボイル加熱における水の温度及び時間を、９０℃及び４分間から、９８℃及び７分間に変更したこと以外は、実施例１と同様の手順で、冷凍ジャガイモを得た。
（実施例３）
ダイス状にカットしたジャガイモの浸漬液として、塩化ナトリウムを１０重量％含有する水溶液に代えて、塩化カルシウム（ＣａＣｌ２）を１０重量％含有する水溶液を用いたこと以外は、実施例１と同様の手順で、冷凍ジャガイモを得た。 [Production of Frozen Potatoes of Examples 1-3 and Comparative Examples 1-3]
Example 1
Potatoes (variety: baron) were cut into 15 mm dies, and the specific gravity was measured from the weight in water and the weight in the air by a conventional method, and the starch value was calculated from the specific gravity. Among the potatoes cut into dice, those having a starch value of 14 to 16 were selected and immersed in an aqueous solution (25 ° C.) containing 10% by weight of sodium chloride (NaCl) for 30 minutes. The boiled potato was heated with water at 90 ° C. for 4 minutes. After boiling, the potatoes were frozen at −35 ° C. for 60 minutes and snap frozen to obtain frozen potatoes.
(Example 2)
Frozen potatoes were obtained in the same procedure as in Example 1 except that the temperature and time of water in the boil heating were changed from 90 ° C. and 4 minutes to 98 ° C. and 7 minutes.
(Example 3)
The same procedure as in Example 1 except that an aqueous solution containing 10% by weight of potassium chloride (KCl) was used instead of the aqueous solution containing 10% by weight of sodium chloride as a potato dipping solution cut into a die. So I got frozen potatoes.
(Comparative Example 1)
Frozen potatoes were obtained in the same manner as in Example 1 except that the potato cut into dice was not immersed in an aqueous solution containing 10% by weight of sodium chloride.
(Comparative Example 2)
Dice-cut potatoes were not immersed in an aqueous solution containing 10% by weight sodium chloride, and the temperature and time of water in boiling were changed from 90 ° C and 4 minutes to 98 ° C and 7 minutes. Except that, frozen potatoes were obtained by the same procedure as in Example 1.
(Example 3)
The same as in Example 1, except that an aqueous solution containing 10% by weight of calcium chloride (CaCl 2 ) was used as the potato dipping solution cut into a dice instead of an aqueous solution containing 10% by weight of sodium chloride. According to the procedure, frozen potatoes were obtained.

［ＢＤ値及び物性値Ｔの測定］
実施例１〜３及び比較例１〜３の各冷凍ジャガイモから澱粉を抽出し、当該澱粉のＢＤ値を測定した。また実施例１〜３及び比較例１〜３の各冷凍ジャガイモについて、物性値Ｔの測定を行った。
結果を下表１に示す。 [Measurement of BD value and physical property value T]
Starch was extracted from each frozen potato of Examples 1-3 and Comparative Examples 1-3, and the BD value of the starch was measured. Moreover, the physical property value T was measured about each frozen potato of Examples 1-3 and Comparative Examples 1-3.
The results are shown in Table 1 below.

［官能評価］
実施例１〜３及び比較例１〜３の各冷凍ジャガイモを、スチームコンベクションオーブン（株式会社フジマック製、ＦＣＣＰ６）を用いて、スチームモードにて加熱調理（１００℃、１２分間）し、得られた各食品を、調理直後に５名の専門パネルが食して、ホクホク感及び硬さを評点付けし、その平均点を算出した。ホクホク感及び硬さの評点付けは、調理直後の比較例１の食品の評点を３点とする下記の基準に基づき、０．５点刻みで行った。尚、ホクホク感、硬さの変化からとらえられる加点又は減点の幅が、専門パネル間で共通していることを、予め確認した。ホクホク感の平均点が３．５点以上である食品を、ホクホク感に優れるものと判定し、硬さの平均点が１〜３点である食品を、喫食時に、良好な硬さを有するものと判定した。 [sensory evaluation]
The frozen potatoes of Examples 1 to 3 and Comparative Examples 1 to 3 were obtained by cooking (100 ° C., 12 minutes) in a steam mode using a steam convection oven (Fujimak Co., Ltd., FCCP6). Each food was eaten by a panel of five experts immediately after cooking, and was scored for a feeling of hardness and hardness, and an average score was calculated. The scoring and hardness were scored in 0.5-point increments based on the following criteria with a score of 3 in the food of Comparative Example 1 immediately after cooking. In addition, it was confirmed in advance that the range of added points or deducted points that can be taken from the change in hardness and hardness is common among the specialized panels. A food with an average score of 3.5 or more is determined to be excellent in a feeling of depth, and a food with an average hardness score of 1 to 3 has a good hardness at the time of eating. It was determined.

（ホクホク感の評価基準）
５点：比較例１の食品に比べて、とても強い
４点：比較例１の食品に比べて、強い
３点：比較例１の食品と変わらない
２点：比較例１の食品に比べて、弱い
１点：比較例１の食品に比べて、とても弱い (Evaluation criteria for a feeling of infancy)
5 points: very strong compared to the food of Comparative Example 1 4 points: strong compared to the food of Comparative Example 1 3 points: unchanged from the food of Comparative Example 1 2 points: compared to the food of Comparative Example 1 Weak 1 point: Very weak compared to the food of Comparative Example 1

（硬さの評価基準）
５点：比較例１の食品に比べて、とても硬い
４点：比較例１の食品に比べて、硬い
３点：比較例１の食品と変わらない
２点：比較例１の食品に比べて、軟らかい
１点：比較例１の食品に比べて、とても軟らかい (Evaluation criteria for hardness)
5 points: very hard compared to the food of Comparative Example 1 4 points: hard compared to the food of Comparative Example 1 3 points: unchanged from the food of Comparative Example 1 2 points: compared to the food of Comparative Example 1 Soft 1 point: Very soft compared to the food of Comparative Example 1

結果を下表１に示す。   The results are shown in Table 1 below.

表１に示される結果から明らかなように、実施例１〜３の冷凍ジャガイモ（本発明の冷凍いも類）は、いずれも喫食時に、良好な硬さを有し、かつホクホクとした食感に優れるものであった。また実施例１〜３の冷凍ジャガイモは、喫食時に、いずれも外観に粉吹き感があった。
一方、ダイス状にカットしたジャガイモを、塩化ナトリウムを１０重量％含有する水溶液に浸漬しなかった比較例２の冷凍ジャガイモは、ＢＤ値が１１３であり、ホクホクとした食感の評価は比較例１と同程度であった。
ダイス状にカットしたジャガイモを、塩化カルシウムを１０重量％含有する水溶液に浸漬した比較例３の冷凍ジャガイモは、物性値Ｔが０．５１であり、比較例１に比べて、硬く、ホクホクとした食感が弱いものであった。また比較例３の冷凍ジャガイモは、苦味やエグ味が強かった。 As is clear from the results shown in Table 1, the frozen potatoes of Examples 1 to 3 (the frozen potatoes of the present invention) all have a good hardness and a pleasant texture when eaten. It was excellent. In addition, the frozen potatoes of Examples 1 to 3 all had a powdered appearance on the appearance.
On the other hand, the frozen potato of Comparative Example 2 in which the potato cut into a dice was not immersed in an aqueous solution containing 10% by weight of sodium chloride had a BD value of 113, and the evaluation of the texture with a flaky taste was Comparative Example 1. It was comparable.
The frozen potato of Comparative Example 3 in which the potato cut into a dice was immersed in an aqueous solution containing 10% by weight of calcium chloride had a physical property value T of 0.51 and was harder and more comfortable than Comparative Example 1. The texture was weak. Moreover, the frozen potato of the comparative example 3 had a strong bitterness and a delicious taste.

＜試験例２＞ <Test Example 2>

［実施例４〜７及び比較例４の冷凍ジャガイモの製造］
（実施例４）
ジャガイモを浸漬させる水溶液における塩化ナトリウムの含有量を、１０重量％から、８重量％に変更したこと以外は、実施例１と同様の手順で、冷凍ジャガイモを得た。
（実施例５）
ジャガイモを浸漬させる水溶液における塩化ナトリウムの含有量を、１０重量％から、１５重量％に変更したこと以外は、実施例１と同様の手順で、冷凍ジャガイモを得た。
（実施例６）
ジャガイモを浸漬させる水溶液における塩化ナトリウムの含有量を、１０重量％から、２０重量％に変更したこと以外は、実施例１と同様の手順で、冷凍ジャガイモを得た。
（実施例７）
ジャガイモを浸漬させる水溶液における塩化ナトリウムの含有量を、１０重量％から、２５重量％に変更したこと以外は、実施例１と同様の手順で、冷凍ジャガイモを得た。
（比較例４）
ジャガイモを浸漬させる水溶液における塩化ナトリウムの含有量を、１０重量％から、６重量％に変更したこと以外は、実施例１と同様の手順で、冷凍ジャガイモを得た。 [Production of Frozen Potatoes of Examples 4 to 7 and Comparative Example 4]
Example 4
Frozen potatoes were obtained in the same procedure as in Example 1 except that the content of sodium chloride in the aqueous solution in which potatoes were immersed was changed from 10% by weight to 8% by weight.
(Example 5)
Frozen potatoes were obtained in the same procedure as in Example 1 except that the content of sodium chloride in the aqueous solution in which potatoes were immersed was changed from 10% by weight to 15% by weight.
(Example 6)
Frozen potatoes were obtained in the same procedure as in Example 1 except that the content of sodium chloride in the aqueous solution in which potatoes were immersed was changed from 10% by weight to 20% by weight.
(Example 7)
Frozen potatoes were obtained in the same procedure as in Example 1 except that the content of sodium chloride in the aqueous solution in which potatoes were immersed was changed from 10% by weight to 25% by weight.
(Comparative Example 4)
Frozen potatoes were obtained in the same procedure as in Example 1 except that the content of sodium chloride in the aqueous solution in which potatoes were immersed was changed from 10% by weight to 6% by weight.

［ＢＤ値及び物性値Ｔの測定］
実施例４〜７及び比較例４の各冷凍ジャガイモから澱粉を抽出し、当該澱粉のＢＤ値を測定した。また実施例４〜７及び比較例４の各冷凍ジャガイモについて、物性値Ｔの測定を行った。
結果を下表２に示す。 [Measurement of BD value and physical property value T]
Starch was extracted from each frozen potato of Examples 4 to 7 and Comparative Example 4, and the BD value of the starch was measured. The physical property value T of each frozen potato of Examples 4 to 7 and Comparative Example 4 was measured.
The results are shown in Table 2 below.

［官能評価］
実施例４〜７及び比較例４の各冷凍ジャガイモを、スチームコンベクションオーブン（株式会社フジマック製、ＦＣＣＰ６）を用いて、スチームモードにて加熱調理（１００℃、１２分間）し、得られた各食品を、調理直後に５名の専門パネルが食して、ホクホク感及び硬さを評点付けし、その平均点を算出した。ホクホク感及び硬さの評点付け及び判定は、試験例１と同様に行った。
結果を下表２に示す。 [sensory evaluation]
Each of the frozen potatoes of Examples 4 to 7 and Comparative Example 4 was cooked in a steam mode (100 ° C., 12 minutes) using a steam convection oven (Fujimac Co., Ltd., FCCP6), and each food obtained The 5 expert panels ate immediately after cooking, rated the feeling and hardness, and calculated the average score. The scoring and hardness evaluation and determination were performed in the same manner as in Test Example 1.
The results are shown in Table 2 below.

表２に示される結果から明らかなように、実施例４〜７の冷凍ジャガイモ（本発明の冷凍いも類）は、いずれも喫食時に、良好な硬さを有し、かつホクホクとした食感に優れるものであった。
一方、ダイス状にカットしたジャガイモを、塩化ナトリウムを６重量％含有する水溶液に浸漬した比較例４の冷凍ジャガイモは、物性値Ｔが０．５３であり、硬さやホクホクとした食感の評価は比較例１と同程度であった。 As is clear from the results shown in Table 2, the frozen potatoes of Examples 4 to 7 (the frozen potatoes of the present invention) all have a good hardness and a pleasant texture when eaten. It was excellent.
On the other hand, the frozen potato of Comparative Example 4 in which the potato cut into a dice was dipped in an aqueous solution containing 6% by weight of sodium chloride had a physical property value T of 0.53, and the evaluation of the hardness and the texture of the body was It was comparable to Comparative Example 1.

＜試験例３＞ <Test Example 3>

［実施例８〜１０の冷凍ジャガイモの製造］
（実施例８）
ダイス状にカットしたジャガイモを、塩化ナトリウムを１０重量％含有する水溶液に浸漬する前に、ボイル加熱を行い、その後（急速凍結前）に、塩化ナトリウムを１０重量％含有する水溶液（２５℃）に３０分間に浸漬したこと以外は、実施例１と同様の手順で、冷凍ジャガイモを得た。
（実施例９）
ダイス状にカットしたジャガイモを、塩化ナトリウムを１０重量％含有する水溶液（２５℃）に３０分間浸漬すること及び浸漬後のジャガイモに対し、ボイル加熱を行うことに代えて、塩化ナトリウムを１０重量％含有する９０℃の水溶液に浸漬し、当該水溶液で４分間、ボイル加熱を行ったこと以外は、実施例１と同様の手順で、冷凍ジャガイモを得た。
（実施例１０）
ダイス状にカットしたジャガイモ（澱粉価：１４〜１６）を、実施例１と同様の手順で得た後、９０℃の水で４分間、ボイル加熱を行った。ボイル加熱後のジャガイモを、−３５℃で６０分間冷凍して急速凍結させた。凍結状態のジャガイモを、２５℃で２時間自然解凍した後、塩化ナトリウムを１０重量％含有する水溶液（２５℃）に３０分間浸漬し、その後、−３５℃で６０分間冷凍して再び急速凍結させ、冷凍ジャガイモを得た。 [Production of Frozen Potatoes of Examples 8 to 10]
(Example 8)
Before dipping the potato cut into dice into an aqueous solution containing 10% by weight of sodium chloride, boil heating is performed, and then (before quick freezing), an aqueous solution containing 10% by weight of sodium chloride (25 ° C.) is used. Frozen potatoes were obtained in the same procedure as in Example 1 except that they were immersed for 30 minutes.
Example 9
Instead of immersing the potato cut into a dice for 30 minutes in an aqueous solution (25 ° C.) containing 10% by weight of sodium chloride and boiling the potato after immersion, 10% by weight of sodium chloride Frozen potatoes were obtained in the same procedure as in Example 1 except that they were immersed in the contained 90 ° C. aqueous solution and boiled with the aqueous solution for 4 minutes.
(Example 10)
After obtaining the potato cut in the shape of a die (starch value: 14 to 16) in the same procedure as in Example 1, boiling heating was performed with water at 90 ° C. for 4 minutes. The boiled potatoes were snap frozen at −35 ° C. for 60 minutes. Frozen potatoes are naturally thawed at 25 ° C. for 2 hours, then immersed in an aqueous solution (25 ° C.) containing 10% by weight of sodium chloride for 30 minutes, and then frozen at −35 ° C. for 60 minutes for quick freezing again. Obtained frozen potatoes.

［ＢＤ値及び物性値Ｔの測定］
実施例８〜１０の各冷凍ジャガイモから澱粉を抽出し、当該澱粉のＢＤ値を測定した。また実施例８〜１０の各冷凍ジャガイモについて、物性値Ｔの測定を行った。
結果を下表３に示す。 [Measurement of BD value and physical property value T]
Starch was extracted from each frozen potato of Examples 8 to 10, and the BD value of the starch was measured. Moreover, the physical property value T was measured about each frozen potato of Examples 8-10.
The results are shown in Table 3 below.

［官能評価］
実施例８〜１０の冷凍ジャガイモを、スチームコンベクションオーブン（株式会社フジマック製、ＦＣＣＰ６）を用いて、スチームモードにて加熱調理（１００℃、１２分間）し、得られた各食品を、調理直後に５名の専門パネルが食して、ホクホク感及び硬さを評点付けし、その平均点を算出した。ホクホク感及び硬さの評点付け及び判定は、試験例１と同様に行った。
結果を下表３に示す。 [sensory evaluation]
The frozen potatoes of Examples 8 to 10 were cooked in a steam mode (100 ° C., 12 minutes) using a steam convection oven (Fujimac Co., Ltd., FCCP6), and each food obtained was immediately after cooking. Five expert panels ate and scored the sensation and hardness, and calculated the average score. The scoring and hardness evaluation and determination were performed in the same manner as in Test Example 1.
The results are shown in Table 3 below.

表３に示される結果から明らかなように、実施例８〜１０の冷凍ジャガイモ（本発明の冷凍いも類）は、いずれも喫食時に、良好な硬さを有し、かつホクホクとした食感に優れるものであった。   As is clear from the results shown in Table 3, the frozen potatoes of Examples 8 to 10 (the frozen potatoes of the present invention) all have a good hardness and a pleasant texture when eaten. It was excellent.

＜試験例４＞
［糊化度の測定］
実施例１及び比較例１の冷凍ジャガイモを、スチームコンベクションオーブン（株式会社フジマック製、ＦＣＣＰ６）を用いて、スチームモードにて加熱調理（１００℃、１２分間）し、得られた各食品から、調理直後及び室温（２５℃）で６時間保管した後に、冷凍ジャガイモからの澱粉の抽出と同様の手順で、澱粉を抽出した。抽出した各澱粉の糊化度を、βアミラーゼ・プルラナーゼ法で測定した。具体的には、各澱粉の糊化度は、下記（１ｄ）〜（７ｄ）の手順で、測定した。 <Test Example 4>
[Measurement of degree of gelatinization]
The frozen potatoes of Example 1 and Comparative Example 1 were cooked in a steam mode (100 ° C., 12 minutes) using a steam convection oven (manufactured by Fujimac Co., Ltd., FCCP6). Immediately after storage for 6 hours at room temperature (25 ° C.), starch was extracted in the same manner as starch extraction from frozen potatoes. The degree of gelatinization of each extracted starch was measured by the β-amylase / pullulanase method. Specifically, the gelatinization degree of each starch was measured by the following procedures (1d) to (7d).

［糊化度の測定方法］
（１ｄ）脱水粉末試料（抽出した澱粉）２００ｍｇに２０ｍＬの蒸留水を加え、よく攪拌して分散させた後、その上清を２ｍＬずつ２回分取し、一方を完全糊化試料とし、他方を検体試料とする。
（２ｄ）分取した完全糊化試料に、１０Ｎ−ＮａＯＨ溶液を０．２ｍＬ加えて６５℃で１０分間放置した後、２Ｎ−酢酸を１ｍＬ加える。
（３ｄ）検体試料、完全糊化試料ともに０．８Ｍ酢酸緩衝液（ｐＨ６．０）にて２５ｍＬに定容する。
（４ｄ）各試料から４ｍＬずつ試験管に分取し、酵素溶液（β−アミラーゼ０．８Ｕ／ｍＬ、プルラナーゼ３．４Ｕ／ｍＬ）を１ｍＬ加え、４０℃で３０分間インキュベーションする。
（５ｄ）上記（４ｄ）と同時に、ブランク試験用として検体試料から４ｍＬ分取し、失活酵素溶液１ｍＬを加えた区を作製する。失活酵素溶液は、前記酵素用溶液を、沸騰水浴中で１０分間加熱した後、室温で放冷し、沈殿物を濾過により除いて調製される。
（６ｄ）各試料について、酵素反応終了後、１００℃で５分間熱処理を行って酵素を失活させ、その後、１ｍＬを分取しソモギーネルソン法で還元糖量を測定する。
（７ｄ）上記（６ｄ）で測定された値を用いて次式により糊化度を算出する。
糊化度（％）＝（検体試料の還元糖量−ブランクの還元糖量）／（完全糊化試料の還元糖量−ブランクの還元糖量）×１００
尚、上記（１ｄ）〜（７ｄ）の操作フローをまとめたものを図１に示す。 [Measurement method of gelatinization degree]
(1d) Add 200 mL of distilled water to 200 mg of dehydrated powder sample (extracted starch), and stir well to disperse. Then, 2 mL of the supernatant is taken twice, and one is used as a fully gelatinized sample. A specimen sample is used.
(2d) 0.2 mL of 10N-NaOH solution is added to the collected completely gelatinized sample and left at 65 ° C. for 10 minutes, and then 1 mL of 2N-acetic acid is added.
(3d) Both the specimen sample and the completely gelatinized sample are adjusted to a volume of 25 mL with 0.8 M acetate buffer (pH 6.0).
(4d) Separate 4 mL from each sample into a test tube, add 1 mL of enzyme solution (β-amylase 0.8 U / mL, pullulanase 3.4 U / mL), and incubate at 40 ° C. for 30 minutes.
(5d) Simultaneously with the above (4d), 4 mL of a sample sample is taken for blank test, and a section to which 1 mL of inactivated enzyme solution is added is prepared. The inactivated enzyme solution is prepared by heating the enzyme solution for 10 minutes in a boiling water bath, allowing to cool at room temperature, and removing the precipitate by filtration.
(6d) About each sample, after completion | finish of enzyme reaction, it heat-processes at 100 degreeC for 5 minute (s), inactivates an enzyme, Then, 1 mL is fractionated and the amount of reducing sugars is measured by the Somogie Nelson method.
(7d) The degree of gelatinization is calculated by the following equation using the value measured in (6d) above.
Gelatinization degree (%) = (Reducing sugar amount of specimen sample−Reducing sugar amount of blank) / (Reducing sugar amount of complete gelatinized sample−Reducing sugar amount of blank) × 100
FIG. 1 shows a summary of the operation flows (1d) to (7d).

調理直後及び６時間保管後の各澱粉の糊化度の測定結果を、下表４に示す。   The measurement results of the gelatinization degree of each starch immediately after cooking and after storage for 6 hours are shown in Table 4 below.

［官能評価］
実施例１及び比較例１の冷凍ジャガイモを、スチームコンベクションオーブン（株式会社フジマック製、ＦＣＣＰ６）を用いて、スチームモードにて加熱調理（１００℃、１２分間）し、得られた各食品を、室温（２５℃）で６時間保管した後に５名の専門パネルが食して、ホクホク感及び硬さを評点付けし、その平均点を算出した。ホクホク感及び硬さの評点付け及び判定は、試験例１と同様に行った。
結果を下表４に示す。尚、調理直後の官能評価として、試験例１の結果を併記した。 [sensory evaluation]
The frozen potatoes of Example 1 and Comparative Example 1 were cooked in a steam mode (100 ° C., 12 minutes) using a steam convection oven (Fujimak Co., Ltd., FCCP6), After being stored at (25 ° C.) for 6 hours, 5 expert panels ate and scored the sensation and hardness, and the average score was calculated. The scoring and hardness evaluation and determination were performed in the same manner as in Test Example 1.
The results are shown in Table 4 below. In addition, the result of the test example 1 was written together as sensory evaluation immediately after cooking.

表４に示される結果から明らかなように、６時間保管後の比較例１の冷凍ジャガイモは、その調理直後に比べて硬くシャリシャリとした食感で、ホクホクとした食感も弱かった。
一方、実施例１の冷凍ジャガイモ（本発明の冷凍いも類）では、調理直後の良好な硬さ及びホクホク感が、６時間保管後も維持されていた。また糊化度の変化も、比較例１に比べて小さかった。 As is clear from the results shown in Table 4, the frozen potato of Comparative Example 1 after storage for 6 hours had a hard and crisp texture compared to immediately after cooking, and a weak crisp texture.
On the other hand, in the frozen potato of Example 1 (frozen potatoes of the present invention), good hardness immediately after cooking and a feeling of tingling were maintained after storage for 6 hours. Also, the change in the degree of gelatinization was smaller than that in Comparative Example 1.

＜試験例５＞ <Test Example 5>

［実施例１１及び比較例５の冷凍ジャガイモの製造］
（実施例１１）
ダイス状にカットしたジャガイモのうち、澱粉価が９以下のものを選択したこと以外は、実施例１と同様の手順で、冷凍ジャガイモを得た。
（比較例５）
ダイス状にカットしたジャガイモのうち、澱粉価が９以下のものを選択したこと、また、ダイス状にカットしたジャガイモを、塩化ナトリウムを１０重量％含有する水溶液に浸漬しなかったこと以外は、実施例１と同様の手順で、冷凍ジャガイモを得た。 [Production of Frozen Potatoes of Example 11 and Comparative Example 5]
(Example 11)
Frozen potatoes were obtained in the same procedure as in Example 1 except that potatoes cut into dice were selected with starch values of 9 or less.
(Comparative Example 5)
Implemented except that potatoes cut into dice were selected with a starch value of 9 or less, and potatoes cut into dice were not immersed in an aqueous solution containing 10% by weight sodium chloride. In the same procedure as in Example 1, frozen potatoes were obtained.

［ＢＤ値及び物性値Ｔの測定］
実施例１１及び比較例５の各冷凍ジャガイモから澱粉を抽出し、当該澱粉のＢＤ値を測定した。また実施例１１及び比較例５の各冷凍ジャガイモについて、物性値Ｔの測定を行った。
結果を下表５に示す。 [Measurement of BD value and physical property value T]
Starch was extracted from each frozen potato of Example 11 and Comparative Example 5, and the BD value of the starch was measured. The physical property value T of each frozen potato of Example 11 and Comparative Example 5 was measured.
The results are shown in Table 5 below.

［官能評価］
実施例１１及び比較例５の各冷凍ジャガイモを、スチームコンベクションオーブン（株式会社フジマック製、ＦＣＣＰ６）を用いて、スチームモードにて加熱調理（１００℃、１２分間）し、得られた各食品を、調理直後に５名の専門パネルが食して、硬さを評点付けし、その平均点を算出した。硬さの評点付け及び判定は、試験例１と同様に行った。
結果を下表５に示す。 [sensory evaluation]
Each frozen potato of Example 11 and Comparative Example 5 was cooked in a steam mode (100 ° C., 12 minutes) using a steam convection oven (Fujimac Co., Ltd., FCCP6), and each food obtained was Immediately after cooking, five specialist panels ate and scored the hardness and calculated the average score. Hardness scoring and determination were performed in the same manner as in Test Example 1.
The results are shown in Table 5 below.

表５に示される結果から明らかなように、実施例１１の冷凍ジャガイモ（本発明の冷凍いも類）は、喫食時に、ガリガリする食感を有する部分が無くなり、良好な硬さを有するものであった。
一方、ダイス状にカットしたジャガイモを、塩化ナトリウムを１０重量％含有する水溶液に浸漬しなかった比較例５の冷凍ジャガイモは、ガリガリとする硬い食感であった。 As is clear from the results shown in Table 5, the frozen potatoes of Example 11 (the frozen potatoes of the present invention) have a good hardness with no crisp texture at the time of eating. It was.
On the other hand, the frozen potato of Comparative Example 5 in which the potato cut into a dice was not immersed in an aqueous solution containing 10% by weight of sodium chloride had a hard texture.

＜試験例６＞ <Test Example 6>

［実施例１２及び比較例６、７の冷凍ジャガイモの製造］
（実施例１２）
ジャガイモ（品種：男爵）に代えて、ジャガイモ（品種：きたあかり）を用いたこと以外は、実施例１と同様の手順で、冷凍ジャガイモを得た。
（比較例６）
ジャガイモ（品種：男爵）に代えて、ジャガイモ（品種：きたあかり）を用いたこと、また、ダイス状にカットしたジャガイモを、塩化ナトリウムを１０重量％含有する水溶液に浸漬しなかったこと以外は、実施例１と同様の手順で、冷凍ジャガイモを得た。
（比較例７）
ジャガイモ（品種：男爵）に代えて、ジャガイモ（品種：きたあかり）を用いたこと、ダイス状にカットしたジャガイモを、塩化ナトリウムを１０重量％含有する水溶液に浸漬しなかったこと、また、ボイル加熱における水の温度及び時間を、９０℃及び４分間から、９８℃及び７分間に変更したこと以外は、実施例１と同様の手順で、冷凍ジャガイモを得た。 [Production of Frozen Potatoes of Example 12 and Comparative Examples 6 and 7]
(Example 12)
Frozen potatoes were obtained in the same procedure as in Example 1, except that potatoes (variety: Kitakari) were used instead of potatoes (variety: Baron).
(Comparative Example 6)
Instead of using potatoes (variety: baron) instead of potatoes (variety: Kitakari), and not immersing the potato cut into dice into an aqueous solution containing 10% by weight sodium chloride, Frozen potatoes were obtained in the same procedure as in Example 1.
(Comparative Example 7)
The use of potatoes (variety: Kitakari) instead of potatoes (variety: Baron), the fact that potatoes cut into dice were not immersed in an aqueous solution containing 10% by weight of sodium chloride, and boiled Frozen potatoes were obtained in the same procedure as in Example 1 except that the temperature and time of water were changed from 90 ° C. and 4 minutes to 98 ° C. and 7 minutes.

［ＢＤ値及び物性値Ｔの測定］
実施例１２及び比較例６、７の各冷凍ジャガイモから澱粉を抽出し、当該澱粉のＢＤ値を測定した。また実施例１２及び比較例６、７の各冷凍ジャガイモについて、物性値Ｔの測定を行った。
結果を下表６に示す。 [Measurement of BD value and physical property value T]
Starch was extracted from each frozen potato of Example 12 and Comparative Examples 6 and 7, and the BD value of the starch was measured. The physical property value T of each frozen potato of Example 12 and Comparative Examples 6 and 7 was measured.
The results are shown in Table 6 below.

［官能評価］
実施例１２及び比較例６、７の冷凍ジャガイモを、スチームコンベクションオーブンを用いて、スチームモードにて加熱調理（１００℃、１２分間）し、得られた各食品を、調理直後に５名の専門パネルが食して、ホクホク感及び硬さを評点付けし、その平均点を算出した。ホクホク感及び硬さの評点付け及び判定は、試験例１と同様に行った。
結果を下表６に示す。 [sensory evaluation]
The frozen potatoes of Example 12 and Comparative Examples 6 and 7 were cooked in a steam mode using a steam convection oven (100 ° C., 12 minutes), and each of the obtained foods was specially selected by 5 specialists immediately after cooking. The panel ate and scored the feeling of hardness and hardness, and the average score was calculated. The scoring and hardness evaluation and determination were performed in the same manner as in Test Example 1.
The results are shown in Table 6 below.

表６に示される結果から明らかなように、実施例１２の冷凍ジャガイモ（本発明の冷凍いも類）は、喫食時に、良好な硬さを有し、かつホクホクとした食感に優れるものであった。
一方、ダイス状にカットしたジャガイモを、塩化ナトリウムを１０重量％含有する水溶液に浸漬しなかった比較例６、７の冷凍ジャガイモは、いずれもホクホクとした食感の評価が比較例１と同程度であった。 As is apparent from the results shown in Table 6, the frozen potato of Example 12 (the frozen potatoes of the present invention) had a good hardness when eaten and had an excellent texture when eaten. It was.
On the other hand, the frozen potatoes of Comparative Examples 6 and 7 in which the potato cut into a dice was not immersed in an aqueous solution containing 10% by weight of sodium chloride were evaluated to have the same texture evaluation as Comparative Example 1 in both cases. Met.

＜試験例７＞ <Test Example 7>

［実施例１２、１３及び比較例７の冷凍サトイモの製造］
（実施例１２）
サトイモを、１個あたり２０〜２５ｇにカットした後、９８℃の水で５分間、ボイル加熱を行った。ボイル加熱後、黒変したもの（喫食時にガリガリする食感となりやすい）を目視にて選択し、−３５℃で６０分間冷凍し、急速凍結させた。凍結状態のサトイモを、２５℃で４時間放置して自然解凍した。解凍したサトイモを、塩化ナトリウムを１０重量％含有する水溶液（２５℃）に６０分間浸漬した。浸漬後のサトイモを−３５℃で６０分間冷凍して急速凍結させ、冷凍サトイモを得た。
（実施例１３）
解凍したサトイモを、塩化ナトリウムを１０重量％含有する水溶液に浸漬する時間を、６０分間から、１２０分間に変更したこと以外は、実施例１２と同様の手順で、冷凍サトイモを得た。
（比較例７）
解凍したサトイモを、塩化ナトリウムを１０重量％含有する水溶液に浸漬しなかったこと以外は、実施例１２と同様の手順で、冷凍サトイモを得た。 [Production of Frozen Taro of Examples 12 and 13 and Comparative Example 7]
(Example 12)
The taro was cut into 20 to 25 g per piece, and then boiled with 98 ° C. water for 5 minutes. After boiling, the material that turned black (which tends to give a crisp texture during eating) was visually selected, frozen at -35 ° C. for 60 minutes, and quickly frozen. The frozen taro was allowed to stand at 25 ° C. for 4 hours and thawed naturally. The thawed taro was immersed in an aqueous solution (25 ° C.) containing 10% by weight of sodium chloride for 60 minutes. The taro after the immersion was frozen at −35 ° C. for 60 minutes and rapidly frozen to obtain a frozen taro.
(Example 13)
Frozen taro was obtained in the same procedure as in Example 12 except that the time for immersing the thawed taro in an aqueous solution containing 10% by weight of sodium chloride was changed from 60 minutes to 120 minutes.
(Comparative Example 7)
Frozen taro was obtained in the same manner as in Example 12, except that the thawed taro was not immersed in an aqueous solution containing 10% by weight of sodium chloride.

［官能評価］
実施例１２、１３及び比較例７の冷凍サトイモを、ボイル加熱調理（９８℃、１２分間）し、得られた各食品を、調理直後に５名の専門パネルが食して、食感を評点付けし、その平均点を算出した。食感の評点付けは、調理直後の比較例７の食品の評点を５点とする下記の基準に基づき、０．５点刻みで行った。食感の平均点が３点以上である食品を、違和感なく喫食できると判定した。 [sensory evaluation]
The frozen taros of Examples 12 and 13 and Comparative Example 7 were boiled and cooked (98 ° C., 12 minutes), and each of the obtained foods was eaten by a panel of 5 specialists immediately after cooking to score the texture. The average score was calculated. The scoring of the texture was performed in 0.5-point increments based on the following criteria with a score of 5 in the food of Comparative Example 7 immediately after cooking. It was determined that foods having an average texture score of 3 or more can be eaten without a sense of incongruity.

（食感の評価基準）
５点：全体的にガリガリする
４点：ガリガリする部分が多い
３点：一部ガリガリする
２点：ねっとりする部分が多い
１点：全体的にねっとりする (Evaluation criteria for texture)
5 points: The whole area is crunchy
4 points: Many crunchy parts 3 points: Some crunchy points 2 points: Many sticky parts 1 point: Overall sticky

結果を表７に示す。   The results are shown in Table 7.

表７に示される結果から明らかなように、実施例１２、１３の冷凍サトイモ（本発明の冷凍いも類）は、いずれも喫食時に、ガリガリする食感が抑えられ、サトイモらしいねっとりとした食感に優れるものであった。
一方、解凍したサトイモを、塩化ナトリウムを１０重量％含有する水溶液に浸漬しなかった比較例７の冷凍サトイモは、喫食時に、全体的にガリガリする食感であり、違和感があった。 As is clear from the results shown in Table 7, the frozen taros of Examples 12 and 13 (frozen potatoes of the present invention) all have a crunchy texture when eaten, and a glutinous texture typical of taro It was excellent.
On the other hand, the frozen taro of Comparative Example 7 in which the thawed taro was not immersed in an aqueous solution containing 10% by weight of sodium chloride had a crispy texture when eaten and was uncomfortable.

本発明によれば、喫食時に、良好な硬さを有し得、ホクホクとした食感、又はねっとりとした食感を、好適に有し得る冷凍いも類及びその製造方法を提供することができる。
本発明によれば、喫食時に、ガリガリする食感が抑えられた冷凍いも類及びその製造方法を提供することができる。
本発明の冷凍いも類は、老化（品質の経時的な低下）を抑制し得、例えば、加熱調理直後の好適な食感が、経時的に低下すること等を抑制し得る。
本発明の冷凍いも類は、喫食時に、粉吹き感のある外観となり得る。 ADVANTAGE OF THE INVENTION According to this invention, it can have the favorable hardness at the time of eating, and can provide the frozen potatoes which can have suitably the texture which was crisp, or the sticky texture, and its manufacturing method. .
ADVANTAGE OF THE INVENTION According to this invention, the frozen potatoes by which the food texture which becomes crunchy at the time of eating was suppressed, and its manufacturing method can be provided.
The frozen potatoes of the present invention can suppress aging (decrease in quality over time), and for example, can prevent a suitable texture immediately after cooking from decreasing over time.
The frozen potatoes of the present invention can have an appearance with a feeling of powder blowing when eating.

Claims (14)

下記（Ａ）及び（Ｂ）の特性を満たす、冷凍いも類。
（Ａ）前記冷凍いも類から抽出された澱粉のブレークダウン値が、１００ｍＰａ・ｓ以下である。
（Ｂ）前記冷凍いも類を解凍したものを試料としてテクスチャーアナライザーにより測定される物性値Ｔが、０．５未満である。 Frozen potatoes satisfying the following characteristics (A) and (B).
(A) The breakdown value of the starch extracted from the frozen potatoes is 100 mPa · s or less.
(B) A physical property value T measured by a texture analyzer using a sample obtained by thawing the frozen potatoes is less than 0.5. 前記ブレークダウン値が、０．１ｍＰａ・ｓ以上である、請求項１記載の冷凍いも類。   The frozen potatoes according to claim 1, wherein the breakdown value is 0.1 mPa · s or more. 前記物性値Ｔが、０．１以上である、請求項１又は２記載の冷凍いも類。   The frozen potatoes according to claim 1 or 2, wherein the physical property value T is 0.1 or more. 請求項１〜３のいずれか一項に記載の冷凍いも類を含む、冷凍食品。   The frozen food containing the frozen potatoes as described in any one of Claims 1-3. 原料いも類を、下記（ａ）〜（ｃ）の処理に供することを含む、冷凍いも類の製造方法。
（ａ）一価の塩を７重量％以上含有する溶液に、浸漬する処理（以下、浸漬処理ともいう）
（ｂ）加熱処理
（ｃ）冷凍処理 A method for producing frozen potatoes, comprising subjecting raw potatoes to the following treatments (a) to (c).
(A) Treatment for immersing in a solution containing 7% by weight or more of a monovalent salt (hereinafter also referred to as immersion treatment)
(B) Heat treatment (c) Freezing treatment 一価の塩が、アルカリ金属の塩である、請求項５記載の製造方法。   The production method according to claim 5, wherein the monovalent salt is an alkali metal salt. 前記溶液における一価の塩の含有量が、３０重量％以下である、請求項５又は６記載の製造方法。   The production method according to claim 5 or 6, wherein the monovalent salt content in the solution is 30% by weight or less. 加熱処理における加熱温度が、８０℃以上かつ２５０℃以下である、請求項５〜７のいずれか一項に記載の製造方法。   The manufacturing method as described in any one of Claims 5-7 whose heating temperature in heat processing is 80 degreeC or more and 250 degrees C or less. 加熱処理における加熱方法が、ボイル加熱、蒸し加熱、過熱蒸気加熱、マイクロ波加熱、油ちょう加熱、焼成加熱及び熱風加熱からなる群より選択される少なくとも一つである、請求項５〜８のいずれか一項に記載の製造方法。   The heating method in the heat treatment is at least one selected from the group consisting of boil heating, steaming heating, superheated steam heating, microwave heating, oil frying heating, baking heating, and hot air heating. The manufacturing method according to claim 1. 原料いも類が、ジャガイモ、サトイモ、サツマイモ及びヤマノイモからなる群より選択される少なくとも一種を含む、請求項５〜９のいずれか一項に記載の製造方法。   The manufacturing method as described in any one of Claims 5-9 in which a raw material potato contains at least 1 type selected from the group which consists of a potato, a taro, a sweet potato, and a yam. 前記（ａ）〜（ｃ）の処理を、
（ａ）浸漬処理、（ｂ）加熱処理、（ｃ）冷凍処理の順序で行うか、
（ｂ）加熱処理、（ａ）浸漬処理、（ｃ）冷凍処理の順序で行うか、
（ｂ）加熱処理、（ｃ）冷凍処理、（ａ）浸漬処理の順序で行うか、又は
（ａ）浸漬処理と（ｂ）加熱処理とを並行して行った後、（ｃ）冷凍処理を行う、請求項５〜１０のいずれか一項に記載の製造方法。 The processes (a) to (c) are performed as follows.
(A) immersion treatment, (b) heat treatment, (c) freezing treatment in order
(B) heat treatment, (a) immersion treatment, (c) freezing treatment, or
(B) Heat treatment, (c) Freezing treatment, (a) Immersion treatment is performed in this order, or (a) Immersion treatment and (b) Heat treatment are performed in parallel, and then (c) Freezing treatment is performed. The manufacturing method as described in any one of Claims 5-10 performed. 冷凍いも類が、下記（Ａ）及び（Ｂ）の特性を満たす、請求項５〜１１のいずれか一項に記載の製造方法。
（Ａ）前記冷凍いも類から抽出された澱粉のブレークダウン値が、１００ｍＰａ・ｓ以下である。
（Ｂ）前記冷凍いも類を解凍したものを試料としてテクスチャーアナライザーにより測定される物性値Ｔが、０．５未満である。 The manufacturing method as described in any one of Claims 5-11 with which frozen potatoes satisfy | fill the characteristic of following (A) and (B).
(A) The breakdown value of the starch extracted from the frozen potatoes is 100 mPa · s or less.
(B) A physical property value T measured by a texture analyzer using a sample obtained by thawing the frozen potatoes is less than 0.5. 請求項１〜３のいずれか一項に記載の冷凍いも類、又は請求項５〜１２のいずれか一項に記載の製造方法で製造される冷凍いも類を原料として用いることを含む、食品の製造方法。   A frozen potato according to any one of claims 1 to 3 or a frozen potato produced by the production method according to any one of claims 5 to 12 as a raw material. Production method. 原料いも類を、下記（ａ）〜（ｃ）の処理に供することを含む、冷凍いも類の食感向上方法。
（ａ）一価の塩を７重量％以上含有する溶液に、浸漬する処理
（ｂ）加熱処理
（ｃ）冷凍処理






















A method for improving the texture of frozen potatoes, comprising subjecting raw potatoes to the following treatments (a) to (c).
(A) Treatment of immersing in a solution containing 7% by weight or more of a monovalent salt (b) Heat treatment (c) Freezing treatment






















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JP2004329123A (en) * 2003-05-08 2004-11-25 Calbee Foods Co Ltd Formed potato snack cake and method for producing the same
WO2005102070A1 (en) * 2004-04-21 2005-11-03 Calbee Foods Co., Ltd. Method of producing processed potato food rich in ϝ-aminobutyric acid
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JPS60500797A (en) * 1983-03-15 1985-05-30 バルボニ，ジヨン　ジエイ． French fries and their processing method
JP2002142700A (en) * 2000-11-15 2002-05-21 Kumamoto Seifun Kk Mix for coating of fried food
JP2004329123A (en) * 2003-05-08 2004-11-25 Calbee Foods Co Ltd Formed potato snack cake and method for producing the same
WO2005102070A1 (en) * 2004-04-21 2005-11-03 Calbee Foods Co., Ltd. Method of producing processed potato food rich in ϝ-aminobutyric acid
JP2014076043A (en) * 2012-08-28 2014-05-01 National Agriculture & Food Research Organization Mineral enriched potato starch having modified viscosity properties, and use thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114258944A (en) * 2021-12-17 2022-04-01 农业农村部规划设计研究院 Potato crop dehydration, frozen storage and fresh-keeping method

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