JP2020120584A - Manufacturing method of packaged ready-to-eat food using potatoes - Google Patents
Manufacturing method of packaged ready-to-eat food using potatoes Download PDFInfo
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
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Abstract
Description
本発明は、イモ類を主原料とする包装惣菜の製造方法であって、加熱処理後のイモ類同士の結着が改善された上記包装惣菜の製造方法に関する。 The present invention relates to a method for producing a packaged side dish containing potatoes as a main raw material, wherein the method for producing a packaged side dish having improved binding between potatoes after heat treatment.
イモ類はでん粉を多く含むため、加熱調理時に煮崩れを生じ易い。そこで煮崩れを防ぐために、イモ類を真空包装した後に加熱調理をする、いわゆるレトルト調理方法がよく用いられている。
レトルト調理方法は、食材と調味液をレトルトパウチに入れ真空包装した後に加熱調理することで、加熱調理中の煮崩れを防ぐだけでなく、真空調理法と同様の原理により、食材に味をよく浸透させることができるのと同時に、素材の風味や旨味、栄養素などを逃さずに調理することができる。
Since potatoes contain a lot of starch, they tend to collapse when cooked. Therefore, in order to prevent boiling down, a so-called retort cooking method in which potatoes are vacuum-packaged and then cooked is often used.
The retort cooking method not only prevents boiling down during cooking by heating the ingredients and seasoning liquid in a retort pouch and packaging them under vacuum, but also improves the taste of the ingredients by the same principle as the vacuum cooking method. At the same time it can be penetrated, it can be cooked without missing the flavor, umami, and nutrients of the ingredients.
イモ類を主原料とする包装惣菜を製造する際、レトルト調理方法を用いることで煮崩れを防止することができる一方、加熱調理中にイモ類に含まれるでん粉が溶出し、加熱調理後に溶出したでん粉が粘性及び付着性を増すことで、イモ類同士が互い結着して塊状に固着してしまい、レトルトパウチ開封後の惣菜の見栄え及び食感を損なう問題があった。 When producing packaged side dishes made from potatoes as a main ingredient, it is possible to prevent boiling collapse by using the retort cooking method, while starch contained in potatoes is eluted during cooking and eluted after cooking. Since the starch increases in viscosity and adhesiveness, the potatoes are bound to each other and stick to each other in a lump form, and there is a problem that the appearance and texture of the prepared dish after opening the retort pouch are impaired.
上記のようなでん粉の粘性及び付着性の増加による結着を改善する方法として、麺類や米飯類の分野においては、炊飯工程前にデキストランを添加する方法（特許文献１）、難消化性デキストリン及びペクチンを穀物加工食品中に添加する、もしくは表面に付着させる方法（特許文献２）、生タイプ麺類を製造する方法において、α化処理後の工程で、麺の表面をアミラーゼで処理し、その後前記アミラ−ゼを除去する、または、失活させる製造方法（特許文献３）が知られている。 As a method of improving the binding due to the increase in the viscosity and adhesiveness of starch as described above, in the field of noodles and cooked rice, a method of adding dextran before the rice cooking step (Patent Document 1), indigestible dextrin and In the method of adding pectin to a processed grain food or adhering it to the surface (Patent Document 2) and the method of producing raw type noodles, the surface of the noodles is treated with amylase in the step after the gelatinization treatment, and then the above A manufacturing method (Patent Document 3) for removing or deactivating amylase is known.
しかしながら、上記の方法は麺類や米飯類の製造方法においては有効な方法である一方、イモ類を主原料とする包装惣菜においては、イモ類を真空包装してレトルト調理しているため、真空圧力によってイモ類同士がより強固に結着しているため、上記の方法では結着を改善することが困難であった。 However, while the above method is an effective method in the manufacturing method of noodles and cooked rice, in the packaged side dish mainly made of potatoes, the potatoes are vacuum-packed and retort cooked, so the vacuum pressure Since the potatoes are more strongly bound to each other, it is difficult to improve the binding by the above method.
本発明は、イモ類を主原料とする包装惣菜の製造方法において、加熱調理後のイモ類同士の結着を抑制することを目的とし、イモ類の結着及び煮崩れが抑制された見栄えと食感に優れたイモ類を主原料とする包装惣菜を提供することを目的とする。 The present invention, in a method for producing a packaged side dish containing potatoes as a main raw material, for the purpose of suppressing the binding between the potatoes after heating, binding and boiling down of the potatoes are suppressed and the appearance is suppressed. It is an object of the present invention to provide a packaged side dish whose main ingredient is potatoes having an excellent texture.
本発明者らは、上記の課題を解決すべく鋭意研究を重ねた結果、イモ類を主原料とする包装惣菜の製造方法において、調味液がαアミラーゼ及び、糖類及び／または還元水あめを含有することにより、加熱調理後の包装惣菜においてイモ類の結着及び煮崩れを抑制できることを見出し、本発明を完成させるに至った。
さらに、調味液がαアミラーゼ及び、糖類及び／または還元水あめに加えて、カルシウム塩、及び／またはデキストリンを含有することにより、加熱調理後の包装惣菜においてイモ類の結着及び煮崩れがさらに抑制できることを見出し、本発明を完成させるに至った。
As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that in a method for producing a packaged prepared dish containing potatoes as a main raw material, the seasoning liquid contains α-amylase and sugar and/or reduced starch syrup. As a result, they have found that binding and boiling down of potatoes can be suppressed in the packaged side dish after heating and the present invention has been completed.
Furthermore, since the seasoning liquid contains calcium salt and/or dextrin in addition to α-amylase and saccharides and/or reduced starch syrup, binding and boiling down of potatoes are further suppressed in the packaged prepared food after heating and cooking. The inventors have found out what can be done and have completed the present invention.
すなわち、本発明は次の［１］〜［４］のイモ類を主原料とする包装惣菜の製造方法に関する。
［１］イモ類と調味液を計量する計量工程と、真空密封する包装工程と、加熱工程を順に含み、かつ、前記調味液が、αアミラーゼ及び、糖類及び／または還元水あめを含むこと、を特徴とする、イモ類を主原料とする包装惣菜の製造方法に関する。
［２］前記調味液が、Ｂｘ５０以上であること、を特徴とする、［１］記載の製造方法に関する。
［３］前記調味液が、Ｂｘ４０以上であり、かつ、カルシウム塩を含むこと、を特徴とする、［１］記載の製造方法に関する。
［４］前記調味液が、デキストリンを含むことを特徴とする、［１］〜［３］記載の製造方法に関する。
That is, the present invention relates to a method for producing a prepared package prepared by using the following potatoes of [1] to [4] as a main raw material.
[1] A weighing step of weighing the potatoes and the seasoning solution, a packaging step of vacuum-sealing, and a heating step are included in that order, and the seasoning solution contains α-amylase and a saccharide and/or reduced starch syrup. The present invention relates to a method for producing a packaged prepared dish containing potatoes as a main raw material.
[2] The manufacturing method according to [1], wherein the seasoning liquid has a Bx of 50 or more.
[3] The production method according to [1], wherein the seasoning liquid has a Bx of 40 or more and contains a calcium salt.
[4] The production method according to [1] to [3], wherein the seasoning liquid contains dextrin.
本発明の方法によれば、イモ類を主原料とする包装惣菜の製造方法において、加熱調理後のイモ類同士の結着と煮崩れを抑制することができるため、見栄えと食感に優れたイモ類を主原料とする包装惣菜を得ることができる。 According to the method of the present invention, in the method for producing a packaged side dish containing potatoes as a main raw material, it is possible to suppress binding and boiling down of the potatoes after heating and cooking, and thus the appearance and texture are excellent. It is possible to obtain a packaged side dish mainly made of potatoes.
以下、本発明を実施するための形態について説明する。本発明は、以下の記載に限定されるものではない。 Hereinafter, modes for carrying out the present invention will be described. The present invention is not limited to the description below.
本発明に係る包装惣菜とは、イモ類を主原料とする惣菜を真空包装して加熱殺菌したものであって、例えば、「さつまいもの甘煮」や「さつまいもときんとき豆の煮物」などの惣菜をレトルトパウチに詰めレトルト殺菌したものである。
包装惣菜は、主原料となるイモ類と、副原料及び調味液からなり、副原料はイモ類以外の野菜類、畜肉類など通常惣菜に用いられる食材であり、調味液はイモ類を含む食材の調味、味付けに用いられる。
The packaged side dish according to the present invention is one prepared by vacuum-packing a side dish containing potatoes as a main raw material and heat-sterilized, for example, a side dish such as "sweet potato sweet simmered" or "sweet potato and simmered beans". It is packed in a retort pouch and sterilized by retort.
A packaged side dish consists of potatoes that are the main raw material, an auxiliary raw material and a seasoning liquid.The auxiliary raw material is a foodstuff normally used for prepared foods such as vegetables other than potatoes, livestock meat, etc., and the seasoning liquid is a foodstuff containing potatoes. It is used for seasoning and seasoning.
本発明に用いるイモ類は、じゃがいも、さつまいも、里いも、長いも、山いもなど、いずれのイモ類であってよい。好ましくは、粘性多糖を含まないじゃがいも、さつまいもを用いることが好ましい。 The potatoes used in the present invention may be any potatoes such as potato, sweet potato, sato, long, and mountain potato. It is preferable to use potatoes and sweet potatoes that do not contain viscous polysaccharides.
イモ類は、前処理として、最終商品の惣菜に適した形状にカット処理し、必要に応じて剥皮処理を行う。当該前処理によりイモ類は表皮組織が失われるため、イモ類に含まれるでん粉が溶出しやすい状態になる。
また、必須ではないが後述の包装工程の前に、イモ類を加熱処理してイモ類のでん粉をα化することが好ましい。後述の調味液に用いるαアミラーゼは、その由来によっては生でん粉には作用しないものがあるため、包装工程の前にイモ類を加熱処理してでん粉をα化することで、如何なるαアミラーゼでも使用することができるようになる。
As a pretreatment, the potatoes are cut into a shape suitable for the side dish of the final product, and peeled if necessary. Since the epidermis tissue of the potatoes is lost by the pretreatment, starch contained in the potatoes is easily eluted.
In addition, although not essential, it is preferable to heat the potatoes to heat the starch of the potatoes to α before the packaging step described below. The α-amylase used in the seasoning liquid described below does not act on raw starch depending on its origin, so any α-amylase can be used by heating the potatoes to α-starch before the packaging process. You will be able to.
副原料は、イモ類以外の通常惣菜に使用される原料であって、例えば、大豆やきんとき豆などの豆類、人参やごぼうなどの根菜類、白菜、玉ねぎなどの葉茎菜類、牛肉や豚肉などの畜肉類などを使用することができ、副原料は特に限定されない。
また、本発明の方法においては、副原料を用いることは必須でなく、包装惣菜のメニューに応じて使用することができる。
Supplementary materials are those that are commonly used in prepared foods other than potatoes, such as beans such as soybeans and kintoki beans, root vegetables such as carrots and burdock roots, cabbage, onions such as onions, beef and pork. Meat and the like can be used, and the auxiliary material is not particularly limited.
In addition, in the method of the present invention, it is not essential to use an auxiliary raw material, and the auxiliary raw material can be used according to the menu of packaged side dishes.
副原料に用いる豆類は、きんとき豆、えんどう豆、とら豆、うずら豆、ひよこ豆、大豆など、いずれの豆類であってよい。特にでん粉含量が多いインゲン系の豆類を用いる場合には、主原料のイモ類と同様にイモ類と豆類とが結着しやすいため、本発明の方法を用いることでイモ類と豆類の結着を抑制することができる。 The beans used as an auxiliary material may be any beans such as kintoki beans, peas, pea beans, quail beans, chickpeas and soybeans. Especially when using kidney beans with a high starch content, since the potatoes and beans are likely to bind like the potatoes as the main raw material, binding of the potatoes and beans by using the method of the present invention Can be suppressed.
次に、本発明に用いる調味液について説明する。
調味液は、αアミラーゼ及び、糖類及び／または還元水あめを必須として含み、必須ではないがカルシウム塩、デキストリンを含むことができる。
本発明の方法においては、調味液がαアミラーゼ及び、糖類及び／または還元水あめを含み、調味液がＢｘ５０以上であること、または、調味液がαアミラーゼ及び、糖類及び／または還元水あめを含み、調味液がＢｘ４０以上、かつ、カルシウム塩を含むことにより、加熱調理後のイモ類同士の結着を抑制することができる。また、調味液がデキストリンを含むことにより、イモ類同士の結着をより効果的に抑制することができる。
Next, the seasoning liquid used in the present invention will be described.
The seasoning liquid essentially contains α-amylase and saccharides and/or reduced starch syrup, but can contain calcium salts and dextrin, although not essential.
In the method of the present invention, the seasoning liquid contains α-amylase, and sugar and/or reduced starch syrup, and the seasoning liquid has a Bx50 or more, or the seasoning liquid contains α-amylase and saccharides and/or reduced starch syrup, When the seasoning liquid has a Bx of 40 or more and contains a calcium salt, binding between the potatoes after cooking can be suppressed. Further, since the seasoning liquid contains dextrin, the binding between the potatoes can be suppressed more effectively.
調味液は、そのブリックス（Ｂｒｉｘ、以下、「Ｂｘ」という）がＢｘ４０以上であり、より好ましくＢｘ５０以上であることが好ましい。なお、Ｂｘとは、調味液に溶解した固形分濃度をショ糖濃度に換算したものである。
調味液は、包装惣菜を調味（味付け）するとともに、Ｂｘ４０以上にすることで加熱調理後のイモ類同士の結着を抑制することができる。
The seasoning liquid has a Brix (Brix, hereinafter referred to as “Bx”) of Bx40 or more, and more preferably Bx50 or more. In addition, Bx is the solid content concentration dissolved in the seasoning liquid converted into the sucrose concentration.
The seasoning liquid not only seasons (seasons) the packaged side dish but also suppresses binding between the potatoes after heating and cooking by setting Bx to 40 or more.
調味液がＢｘ４０以上からＢｘ５０未満の場合
調味液がαアミラーゼ及び、糖類及び／または還元水あめを必須として含み、Ｂｘ４０以上からＢｘ５０未満である場合は、調味液がカルシウム塩を含むことにより、加熱調理後のイモ類同士の結着を効果的に抑制することができる。
また、必須ではないが調味液がデキストリンを含む場合には、加熱調理後のイモ類同士の結着をより効果的に抑制することができる。
When the seasoning liquid is Bx40 or more and less than Bx50: The seasoning liquid essentially contains α-amylase and saccharides and/or reduced starch syrup, and when Bx40 or more and less than Bx50, the seasoning liquid contains a calcium salt. As a result, it is possible to effectively suppress the binding between the potatoes after cooking.
When the seasoning liquid contains dextrin, which is not essential, binding of the potatoes after cooking can be suppressed more effectively.
調味液がＢｘ５０以上の場合
調味液がαアミラーゼ及び、糖類及び／または還元水あめを必須として含み、Ｂｘ５０以上である場合には、加熱調理後のイモ類同士の結着を抑制することができる。
また、必須ではないが調味液がカルシウム塩、及び／またはデキストリンを含む場合には、加熱調理後のイモ類同士の結着をより効果的に抑制することができる。
When the seasoning liquid is Bx50 or more: The seasoning liquid essentially contains α-amylase and saccharides and/or reduced starch syrup, and when the seasoning liquid is Bx50 or more, binding of potatoes after cooking is suppressed. be able to.
When the seasoning liquid contains calcium salt and/or dextrin, which is not essential, binding of the potatoes after cooking can be suppressed more effectively.
αアミラーゼ
αアミラーゼは、後述の加熱工程でイモ類から溶出するでん粉を液化してその粘性及び付着性を低下させることを目的に用いられ、これにより加熱調理後のイモ類同士の結着を抑制することができる。
α-amylase α-amylase is used for the purpose of liquefying starch that elutes from potatoes in the heating step described later to reduce its viscosity and adhesiveness, thereby suppressing the binding between potatoes after cooking. can do.
αアミラーゼは、牛・豚の膵臓などの動物由来のもの、麦芽、大麦、小麦、サツマイモ、大豆などの植物由来のもの、細菌、カビ、酵母、糸状菌、放線菌等の微生物由来のもの、などがあり、本発明においてはαアミラーゼの原料の由来は特に限定されず、いずれのαアミラーゼでも用いることができる。
なお、商品名としてこれらの一例をあげれば、「ユニアーゼＢＸ−８」（ヤクルト薬品工業製）、「アミラーゼＡＨ」（天野エンザイム製）、「アミラーゼＡＤ」（天野エンザイム製）等があり、その他、通常市販されている多くのαアミラーゼの使用が可能である。
α-amylase is derived from animals such as pancreas of cows and pigs, derived from plants such as malt, barley, wheat, sweet potato and soybean, derived from microorganisms such as bacteria, molds, yeasts, filamentous fungi and actinomycetes. In the present invention, the source of the α-amylase raw material is not particularly limited, and any α-amylase can be used.
In addition, there are "UNIASE BX-8" (manufactured by Yakult Chemical Industry Co., Ltd.), "amylase AH" (manufactured by Amano Enzyme), "amylase AD" (manufactured by Amano Enzyme), and the like, as examples of product names. It is possible to use many α-amylases that are normally commercially available.
αアミラーゼは、調味液全量に対して１０unit/g以上で使用することが好ましく、より好ましくは、１０〜１，５００unit/gの範囲で使用する。
なお、調味液に対してαアミラーゼが１０unit/gより少ない場合には、いも類から溶出したでん粉の液化が不十分になり、イモ類同士の結着が多くなる。一方、調味液に対してαアミラーゼが１，５００unit/gより多い場合には、イモ類全体がαアミラーゼにより軟化され煮崩れが生じるため好ましくない。
The α-amylase is preferably used in an amount of 10 unit/g or more based on the total amount of the seasoning liquid, and more preferably in the range of 10 to 1,500 unit/g.
If the amount of α-amylase in the seasoning liquid is less than 10 unit/g, the starch leached from the potatoes will not be sufficiently liquefied and the potatoes will be bound to each other more frequently. On the other hand, when the amount of α-amylase in the seasoning liquid is more than 1,500 unit/g, the whole potatoes are softened by α-amylase and boiled down, which is not preferable.
本発明の方法においては、耐熱性αアミラーゼを用いることが好ましく、作用至適温度が５０〜１００℃であるαアミラーゼを用いることで後述の加熱工程の昇温時間中にイモ類から溶出されるでん粉を液化することができ、その後、加熱工程の目的温度（殺菌温度）維持中に当該αアミラーゼを失活させることができる。
なお、後述の加熱工程前においては、αアミラーゼが活性化しない低温度条件下で包装後の製品を保管することが好ましい。
また、本発明の方法においては、αアミラーゼを単体で使用してもよく、必要に応じて他にβアミラーゼ、グルコアミラーゼを混合して併用することもできる。
In the method of the present invention, it is preferable to use a thermostable α-amylase, and the α-amylase having an optimum action temperature of 50 to 100° C. is used to elute from potatoes during the heating time of the heating step described later. The starch can be liquefied, and then the α-amylase can be deactivated while the target temperature (sterilization temperature) of the heating step is maintained.
In addition, before the heating step described below, it is preferable to store the packaged product under low temperature conditions in which α-amylase is not activated.
Further, in the method of the present invention, α-amylase may be used alone or, if necessary, β-amylase and glucoamylase may be mixed and used in combination.
糖類及び還元水あめ
糖類、及び還元水あめは、包装惣菜を調味（甘味付け）し、好ましい食感を付与するとともに、調味液のＢｘを高めるために使用され、調味液のＢｘを高めることで加熱調理後のイモ類同士の結着を抑制し、併せてイモ類の煮崩れを抑制することができる。
Sugars and reduced starch syrups Sugars and reduced starch syrups are used for seasoning (sweetening) a packaged side dish, imparting a preferable texture, and increasing the Bx of the seasoning liquid, thereby increasing the Bx of the seasoning liquid. As a result, it is possible to prevent the potatoes from binding to each other after heating and also prevent the potatoes from boiling down.
糖類とは、ブドウ糖、果糖などの単糖類及びショ糖、麦芽糖、乳糖などの二糖類であって、糖質から三糖類以上の多糖類、デキストリンや糖アルコールなどを除いたものである。
本発明の方法においては、糖類であればいずれの糖類でも用いることができ、特に制限されない。
The saccharides are monosaccharides such as glucose and fructose, and disaccharides such as sucrose, maltose and lactose, and are obtained by removing polysaccharides of trisaccharide or more, dextrin, sugar alcohol and the like from carbohydrates.
In the method of the present invention, any saccharide can be used as long as it is a saccharide and is not particularly limited.
還元水あめとは、単糖から多糖までの糖アルコールの混合物であり、でん粉を酸や酵素で加水分解することにより得られる水あめを原料とし、水素添加によって水あめのグルコース末端を還元することにより製造される単糖の糖アルコール及び多糖の糖アルコール混合物の総称である。
還元水あめは、原料となる水あめの糖化度により分類され、糖化度の高い水あめを原料としたものを高糖化還元水あめ、糖化度の低い水あめを原料としたものを低糖化還元水あめ、中間のものは中糖化還元水あめがあり、本発明においては、いずれの還元水あめでも用いることができ、特に制限されない。
Reduced starch syrup is a mixture of sugar alcohols from monosaccharides to polysaccharides, and is produced by reducing the glucose end of starch syrup by hydrogenation using starch syrup obtained by hydrolyzing starch with acid or enzyme as a raw material. Is a general term for monosaccharide sugar alcohols and polysaccharide sugar alcohol mixtures.
Reduced starch syrup is classified according to the degree of saccharification of the starch syrup, which is the raw material. Highly saccharified reduced starch syrup is made from starch syrup with high saccharification degree, and low saccharified reduced starch syrup is made from starch syrup with low saccharification degree. Is a medium saccharified reduced starch syrup, and any reduced starch syrup can be used in the present invention and is not particularly limited.
カルシウム塩
カルシウム塩は、後述の加熱工程におけるイモ類の煮崩れを抑制するとともに、イモ類からのでん粉の溶出を抑制するために使用され、調味液へのでん粉の溶出を抑制することにより加熱調理後のイモ類同士の結着を抑制することができる。
特に、前述した調味液がＢｘ４０以上からＢｘ５０未満の場合には、調味液がカルシウム塩を含むことにより、加熱調理後のイモ類同士の結着を効果的に抑制することができる。
Calcium salt <br />Calcium salt is used to suppress boiling down of potatoes in the heating step described later and also to suppress dissolution of starch from potatoes, and suppress dissolution of starch into seasoning liquid. As a result, binding between the potatoes after cooking can be suppressed.
In particular, in the case where the seasoning liquid described above is Bx40 or more and less than Bx50, the seasoning liquid contains a calcium salt, whereby binding between the potatoes after cooking can be effectively suppressed.
カルシウム塩は、食品添加物として使用できるものであればよく、例えば、乳酸カルシウム、クエン酸カルシウム、グルコン酸カルシウム、炭酸カルシウム、酢酸カルシウム、酸化カルシウムなどがあり、本発明の方法においては、いずれのカルシウム塩でも用いることができ、特に制限されない。 The calcium salt may be any that can be used as a food additive, for example, calcium lactate, calcium citrate, calcium gluconate, calcium carbonate, calcium acetate, calcium oxide, etc., in the method of the present invention, any A calcium salt can also be used and is not particularly limited.
カルシウム塩は、調味液全量に対して０．１重量％（Ｗ／Ｗ）以上添加することが好ましく、より好ましくは０．５〜２．０重量％（Ｗ／Ｗ）添加することが費用対効果の面で好ましい。
なお、調味液に対してカルシウム塩が０．１重量％（Ｗ／Ｗ）未満で少ない場合には、加熱調理後のイモ類同士の結着抑制に効果を奏せず、一方、調味液に対してカルシウム塩を２．０重量％（Ｗ／Ｗ）より多く添加しても、イモ類同士の結着抑制の効果はこれ以上亢進しない。
The calcium salt is preferably added in an amount of 0.1% by weight (W/W) or more, more preferably 0.5 to 2.0% by weight (W/W) based on the total amount of the seasoning liquid, at a cost ratio. It is preferable in terms of effect.
If the calcium salt content of the seasoning liquid is less than 0.1% by weight (W/W), the effect of suppressing the binding between the potatoes after cooking is not exerted. On the other hand, even if the calcium salt is added in an amount of more than 2.0% by weight (W/W), the effect of suppressing the binding between the potatoes will not be further enhanced.
デキストリン
デキストリンは、包装惣菜の味質を改善するとともに、加熱調理後のイモ類同士の結着を抑制するために使用される。本発明の方法においては、調味液に用いる糖類及び還元水あめの一部をデキストリンに置き換えすることで、デキストリンを含まないものと比べて明らかに加熱調理後のイモ類同士の結着を抑制することができる。
Dextrin Dextrin is used to improve the taste of packaged side dishes and to suppress the binding of potatoes after cooking. In the method of the present invention, by replacing sugars used in the seasoning solution and a part of reduced starch syrup with dextrin, it is possible to obviously suppress the binding between the potatoes after cooking as compared with those containing no dextrin. You can
デキストリンは、でん粉を酵素処理で加水分解し、低分子化された糖質であり、本発明に用いるデキストリンは、低分子化の指標としてデキストロース当量（ＤＥ）がＤＥ１０以下であるデキストリンを用いることができる。好ましくは溶解性が高く、粘度が低いデキストリンを用いることが好ましく、デキストリンであればその種類は特に制限されず、いずれのデキストリンでも用いることができる。
また、本発明においては、デキストリンにはオリゴ糖が含まれ、オリゴ糖の種類は特に限定されず、いずれのオリゴ糖でも用いることができる。
Dextrin is a sugar having a low molecular weight obtained by hydrolyzing starch with an enzymatic treatment. As the dextrin used in the present invention, it is preferable to use a dextrin having a dextrose equivalent (DE) of DE10 or less as an index of the low molecular weight. it can. It is preferable to use a dextrin having a high solubility and a low viscosity, and the type of dextrin is not particularly limited, and any dextrin can be used.
Further, in the present invention, dextrin includes oligosaccharide, and the kind of oligosaccharide is not particularly limited, and any oligosaccharide can be used.
次に、本発明の製造方法について説明する。
本発明の方法においては、イモ類と調味液を計量する計量工程と、真空密封する包装工程と、加熱工程を、順に行う。
Next, the manufacturing method of the present invention will be described.
In the method of the present invention, a weighing step of weighing potatoes and a seasoning liquid, a packaging step of vacuum sealing, and a heating step are sequentially performed.
計量工程
計量工程は、イモ類と調味液の合計が１００重量部であり、イモ類と調味液の比率が６５重量部：３５重量部〜９０重量部：１０重量部となる範囲でイモ類と調味液を計量する。上記条件でレトルトパウチにイモ類と調味液を入れ、後工程の包装工程で真空密封して包装した場合には、イモ類が調味液中で浮遊しない状態となり煮崩れを防止することができ、かつ、イモ類を均一に調味することができる。
なお、調味液が１０重量部未満で少ない場合には、調味液がイモ類同士との間に十分に浸透しないため、調味液に含まれる有効成分を作用させることができず、イモ類同士の結着が多くなる。一方、調味液が３５重量部より多い場合には、イモ類同士の結着は発生せず、またイモ類が調味液中で浮遊する状態であるため後工程の加熱工程においてイモ類の煮崩れが生じる。
また、本発明の方法においては、主原料のイモ類の一部を副原料に置き換えることができる。
Measuring process In the measuring process, the total amount of potatoes and seasoning liquid is 100 parts by weight, and the ratio of potatoes and seasoning liquid is 65 parts by weight: 35 parts by weight to 90 parts by weight: 10 parts by weight. Measure the potatoes and seasoning liquid with. Put potatoes and seasoning liquid in the retort pouch under the above conditions, when packaged by vacuum-sealing in the packaging process of the subsequent step, the potatoes can be prevented from collapsing as it does not float in the seasoning liquid, Moreover, the potatoes can be seasoned uniformly.
In addition, when the amount of the seasoning liquid is less than 10 parts by weight, the seasoning liquid does not sufficiently penetrate between the potatoes, so that the active ingredient contained in the seasoning liquid cannot act on the potatoes, and thus There will be more binding. On the other hand, when the amount of the seasoning liquid is more than 35 parts by weight, binding between the potatoes does not occur and the potatoes are in a state of floating in the seasoning liquid, so that the potatoes are boiled down in the subsequent heating step. Occurs.
Further, in the method of the present invention, a part of the potatoes as the main raw material can be replaced with the auxiliary raw material.
包装工程
包装工程は、前工程で計量されたイモ類と調味液を、レトルトパウチに入れて真空密封して包装する。当該包装工程でイモ類と調味液を真空密封して包装することにより、調味液に含まれる有効成分を均一に作用させることができ、後工程の加熱工程においてイモ類の結着及び煮崩れを抑制することができる。
Packaging step In the packaging step, the potatoes and seasoning liquid measured in the previous step are put in a retort pouch and vacuum-sealed for packaging. By vacuum sealing and packaging the potatoes and the seasoning liquid in the packaging process, the active ingredient contained in the seasoning liquid can be uniformly acted on, and the binding and boiling down of the potatoes can be prevented in the heating process of the subsequent process. Can be suppressed.
加熱工程
加熱工程は、前工程で真空密封して包装されたイモ類と調味液を加熱処理する。
当該加熱工程においては、まず加熱昇温中においてイモ類からでん粉が溶出し、同時に、調味液に含まれるαアミラーゼが作用してでん粉が液化され、その粘性及び付着性が低下するため、イモ類同士の結着が抑えられる。続いて、加熱昇温中及び加熱殺菌中においてαアミラーゼが失活し、同時にイモ類が調理、殺菌されることにより、包装惣菜として好ましい風味と食感及び保存性が付与され、本発明のイモ類同士の結着と煮崩れが抑制された包装惣菜が完成する。
当該加熱工程の加熱条件は、イモ類が調理、殺菌され、かつαアミラーゼを失活させることができればよく、加熱温度及び時間は特に限定されない。例えば、耐熱性αアミラーゼを用いる場合には１００℃以上の温度条件下で加熱処理を行う。
また、当該加熱処理の方法は、熱水中でのボイル加熱処理、蒸煮釜によるスチーム加熱処理、レトルト殺菌機による加圧加熱処理などを行うことができる。
Heating step In the heating step, the potatoes and seasoning liquid packaged in a vacuum in the previous step are heat-treated.
In the heating step, first, starch is eluted from the potatoes during heating and heating, and at the same time, α-amylase contained in the seasoning liquid acts to liquefy the starch, resulting in a decrease in its viscosity and adhesiveness. The binding between them is suppressed. Subsequently, α-amylase is deactivated during heating and heating and sterilization, and at the same time, the potatoes are cooked and sterilized to impart a preferable flavor and texture and storability as a packaged side dish, and the potatoes of the present invention. A packaged side dish is completed in which binding between items and boiling down are suppressed.
The heating conditions for the heating step are not particularly limited as long as the potatoes can be cooked, sterilized, and α-amylase can be deactivated, and the heating temperature and time are not particularly limited. For example, when thermostable α-amylase is used, heat treatment is performed under a temperature condition of 100° C. or higher.
In addition, as the heat treatment method, boil heat treatment in hot water, steam heat treatment with a steamer, pressure heat treatment with a retort sterilizer, and the like can be performed.
かくして、本発明の方法は加熱処理後のイモ類同士の結着及び煮崩れを抑制することができるため、本発明の方法を用いることにより見栄えと食感に優れたイモ類を主原料とする包装惣菜を提供することができる。 Thus, since the method of the present invention can suppress the binding and boiling collapse of the potatoes after the heat treatment, the potatoes which are excellent in appearance and texture by using the method of the present invention are used as the main raw material. A packaged side dish can be provided.
以下、実施例により本発明を説明するが、本発明はこれらの実施例に限定されるものではない。 Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited to these examples.
材料及び条件
本発明の実施例及び比較例は、特記しないかぎり、下記の材料及び条件を用いて行った。
イモ類は、生のサツマイモを１０ｍｍ角にカットし、１００℃１０分間蒸煮した後、−３０℃で急速凍結したものを使用した。
調味液は、グラニュー糖、食塩、還元水あめ「エスイー６００」（物産フードサイエンス株式会社製）を必須として含み、これに加えて耐熱性αアミラーゼ「ユニアーゼＢＭ-８」（ヤクルト薬品工業株式会社製：64,000unit/g）、乳酸カルシウム（株式会社武蔵野化学研究所製）、デキストリン「パインデックス１００」（松谷化学工業株式会社製）を適宜使用した。
イモ類と、表１、表３、表５乃至表８のいずれかに示される調味液をレトルトパウチに充填し真空密封包装した後、レトルト殺菌機で１０５℃４５分加熱処理を行い、さつまいもの甘煮を作成した。
Materials and Conditions Examples and comparative examples of the present invention were carried out using the following materials and conditions unless otherwise specified.
As the potatoes, raw sweet potatoes were cut into 10 mm square pieces, steamed at 100° C. for 10 minutes, and then rapidly frozen at −30° C. to be used.
The seasoning liquid essentially contains granulated sugar, salt, and reduced water candy "S-600" (manufactured by Bussan Food Science Co., Ltd.), and in addition to this, a thermostable α-amylase "UNIASE BM-8" (manufactured by Yakult Chemical Industries: 64,000 unit/g), calcium lactate (manufactured by Musashino Chemical Laboratory Co., Ltd.), and dextrin “Paindex 100” (manufactured by Matsutani Chemical Co., Ltd.) were used appropriately.
After filling potatoes and the seasoning liquid shown in Table 1, Table 3, or Table 5 to Table 8 in a retort pouch and vacuum-sealing, heat treatment at 105°C for 45 minutes with a retort sterilizer is performed. I made Amani.
評価方法
上記方法で得られた本発明の実施例及び比較例において、次の方法により評価した。
〔サツマイモの結着防止評価〕
さつまいもの甘煮を開封して、イモ同士の結着が３個以下のものと、４個以上のものとに分け、さつまいも全量に対して４個以上結着しているものの割合を計測し、この値を結着率（％）とし、結着率（％）が少ないものほど結着改善に効果がある評価した。
〔官能評価〕
開封したさつまいもの甘煮について、食感について評価した。但し、食感の良し悪しは健常食と介護食では異なり一律に評価できないため、本明細書中においては健常食を目的とした場合における食感の評価を目安として記した。
Evaluation method In the examples and comparative examples of the present invention obtained by the above methods, the following methods were used for evaluation.
[Sweet potato binding prevention evaluation]
Open sweet potato sweets and divide the potatoes into those with 3 or less bindings and those with 4 or more bindings, and measure the ratio of 4 or more bindings to the total amount of sweet potatoes. The value was taken as the binding rate (%), and the smaller the binding rate (%), the more effective the binding improvement was evaluated.
〔sensory evaluation〕
The sweetness of the opened sweet potatoes was evaluated for texture. However, since the quality of the texture is different between the healthy food and the care food and cannot be uniformly evaluated, the evaluation of the texture in the case of aiming at the healthy food is described as a standard in this specification.
調味液に用いる調味料、及びＢｘの検討：実施例１〜４、比較例１〜６
イモ類１０８ｇと、表１または表３に示される調味液４８ｇをレトルトパウチに充填し真空密封包装した後、加熱処理を行った。翌日、得られたさつまいもの甘煮について、結着防止評価を行った。結果を表２、表４に示す。
Examination of seasonings and Bx used in seasoning liquid: Examples 1 to 4, Comparative Examples 1 to 6
108 g of potatoes and 48 g of the seasoning liquid shown in Table 1 or Table 3 were filled in a retort pouch, vacuum-sealed, and then heat-treated. The next day, the obtained sweetened sweet potatoes were evaluated for binding prevention. The results are shown in Tables 2 and 4.
表２及び表４の結果から明らかなように、調味液がαアミラーゼと糖類及び還元水あめを含み、かつＢｘ５０以上の場合、または、調味液がαアミラーゼと糖類及び還元水あめを含み、かつＢｘ４０以上かつカルシウム塩を含む場合には、サツマイモ同士の結着を抑制することができる。また、加えて調味液がデキストリンを含む場合には、サツマイモ同士の結着をさらに効果的に抑制することができる。 As is clear from the results of Tables 2 and 4, the seasoning liquid contains α-amylase, saccharides and reduced starch syrup and has a Bx of 50 or more, or the seasoning liquid contains α-amylase, saccharides and reduced starch syrup and has Bx of 40 or more. In addition, when the calcium salt is contained, binding between sweet potatoes can be suppressed. Moreover, in addition, when the seasoning liquid contains dextrin, the binding between the sweet potatoes can be suppressed more effectively.
αアミラーゼの添加量の検討： 実施例４〜６、比較例７
イモ類１０８ｇと、実施例４における調味液に含まれるαアミラーゼの添加量（０．２％＝１２８unit/g）を、１／１００倍、１／１０倍、１０倍に変更した調味液４８ｇを、レトルトパウチに充填し真空密封包装した後、加熱処理を行った。翌日、得られたさつまいもの甘煮について、結着防止評価を行った。その結果を表５に示す。
Examination of Addition Amount of α-Amylase: Examples 4 to 6 and Comparative Example 7
108 g of potatoes and 48 g of seasoning liquid obtained by changing the addition amount (0.2%=128 unit/g) of α-amylase contained in the seasoning liquid in Example 4 to 1/100 times, 1/10 times, and 10 times Then, the retort pouch was filled, vacuum-sealed, and then heat-treated. The next day, the obtained sweetened sweet potatoes were evaluated for binding prevention. The results are shown in Table 5.
表５の結果から明らかなように、調味液がαアミラーゼを０．０２重量％（Ｗ／Ｗ）以上含む場合には、サツマイモ同士の結着を抑制することができる。 As is clear from the results in Table 5, when the seasoning liquid contains 0.02% by weight (W/W) or more of α-amylase, the binding between sweet potatoes can be suppressed.
イモ類と調味液との混合比率の検討１： 実施例７〜９、比較例８
実施例４における調味液（αアミラーゼ０．２重量％含む）を使用し、イモ類と調味液の総量を同じにしてイモ類と調味液の混合比率を変更したものを、レトルトパウチに充填し真空密封包装した後、加熱処理を行った。翌日、得られたさつまいもの甘煮について、結着防止評価を行った。その結果を表６に示す
Examination of Mixing Ratio of Potato and Seasoning Solution 1: Examples 7 to 9 and Comparative Example 8
The seasoning liquid (containing 0.2% by weight of α-amylase) of Example 4 was used, and the total amount of the potatoes and the seasoning liquid was made the same and the mixing ratio of the potatoes and the seasoning liquid was changed, and the retort pouch was filled. After vacuum sealed packaging, heat treatment was performed. The next day, the obtained sweetened sweet potatoes were evaluated for binding prevention. The results are shown in Table 6.
イモ類と調味液との混合比率の検討２： 実施例１０〜１２、比較例９〜１０
実施例４における調味液に含まれるαアミラーゼの添加量を１０倍量（αアミラーゼ２．０重量％含む）にした調味液を使用し、イモ類と調味液の総量を同じにしてイモ類と調味液の混合比率を変更したものを、レトルトパウチに充填し真空密封包装した後、加熱処理を行った。翌日、得られたさつまいもの甘煮について、結着防止評価を行った。その結果を表７に示す。
Examination of Mixing Ratio of Potato and Seasoning Liquid 2: Examples 10-12, Comparative Examples 9-10
Using the seasoning liquid in which the amount of α-amylase contained in the seasoning liquid in Example 4 was increased by 10 times (including 2.0% by weight of α-amylase), the total amount of potatoes and seasoning liquid was made the same as potatoes. The retort pouch was filled with the seasoning liquid having a different mixing ratio, vacuum-sealed, and then heat-treated. The next day, the obtained sweetened sweet potatoes were evaluated for binding prevention. The results are shown in Table 7.
表６、表７の結果から明らかなように、イモ原料と調味液の比率が、６５重量部：３５重量部〜９０重量部：１０重量部となる範囲において、本発明の方法によりサツマイモ同士の結着を抑制することができる。 As is clear from the results of Tables 6 and 7, when the ratio of potato raw material and seasoning liquid is in the range of 65 parts by weight: 35 parts by weight to 90 parts by weight: 10 parts by weight, sweet potatoes are mixed with each other by the method of the present invention. The binding can be suppressed.
イモ類と調味液との混合比率の検討３： 比較例１１〜１３
比較例１における調味液（αアミラーゼ、カルシウム塩、デキストリンを含まない）を使用し、イモ類と調味液の総量を同じにしてイモ類と調味液の混合比率を変更したものを、レトルトパウチに充填し真空密封包装した後、加熱処理を行った。翌日、得られたさつまいもの甘煮について、結着防止評価を行った。その結果を表８に示す。
Examination of Mixing Ratio of Potato and Seasoning Liquid 3: Comparative Examples 11 to 13
Using the seasoning liquid of Comparative Example 1 (without α-amylase, calcium salt, dextrin) and changing the mixing ratio of the potatoes and the seasoning liquid to the retort pouch with the same total amount of the potatoes and the seasoning liquid. After filling and vacuum-sealing, heat treatment was performed. The next day, the obtained sweetened sweet potatoes were evaluated for binding prevention. The results are shown in Table 8.
表８の結果から明らかなように、イモ類と調味液の比率において、イモ類の比率が６５重量部より少なく（調味液が３５重量部より多く）なると、イモ類同士の結着はわずかであり、またイモ類が調味液中で浮遊する状態であるため後工程の加熱工程においてイモ類の煮崩れが生じる。 As is clear from the results of Table 8, when the ratio of potatoes to the potatoes and the seasoning liquid is less than 65 parts by weight (the seasoning liquid is more than 35 parts by weight), the binding between the potatoes is slight. In addition, since the potatoes are in a state of floating in the seasoning liquid, the potatoes are boiled down in the subsequent heating step.
本発明の方法によれば、イモ類を主原料とする包装惣菜の製造方法において、加熱調理後のイモ類同士の結着と煮崩れを抑制することができるため、見栄えと食感に優れたイモ類を主原料とする包装惣菜を得ることができる。 According to the method of the present invention, in the method for producing a packaged prepared dish containing potatoes as a main raw material, it is possible to suppress binding and boiling down of the potatoes after heating and cooking, and thus the appearance and texture are excellent. It is possible to obtain a packaged side dish mainly made of potatoes.
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| JPH02308770A (en) * | 1989-05-24 | 1990-12-21 | Toppan Printing Co Ltd | Production of processed potato food |
| JP2007274921A (en) * | 2006-04-04 | 2007-10-25 | Ezaki Glico Co Ltd | Cooked chestnut |
| JP2013198481A (en) * | 2012-02-22 | 2013-10-03 | Mitsubishi Shoji Foodtech Co Ltd | Method for softening vegetable food material, softening preparation, softened vegetable food material, and food using the food material |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH02308770A (en) * | 1989-05-24 | 1990-12-21 | Toppan Printing Co Ltd | Production of processed potato food |
| JP2007274921A (en) * | 2006-04-04 | 2007-10-25 | Ezaki Glico Co Ltd | Cooked chestnut |
| JP2013198481A (en) * | 2012-02-22 | 2013-10-03 | Mitsubishi Shoji Foodtech Co Ltd | Method for softening vegetable food material, softening preparation, softened vegetable food material, and food using the food material |
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| JP7093883B1 (en) | 2021-11-25 | 2022-06-30 | キユーピー株式会社 | Manufacturing method of packaged food |
| JP2023077717A (en) * | 2021-11-25 | 2023-06-06 | キユーピー株式会社 | Production method of food packed in container |
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