JP2634562B2 - Method of manufacturing instant trolley - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for manufacturing an instant trolley. More specifically, the present invention relates to a method for producing an instant trolley that can be eaten and consumed instantly by adding only water to yam.

[0002]

2. Description of the Related Art In the present invention, "troro" is mainly made of raw yam paste which is a viscous viscous substance eluted from grated raw yam and seasoned with eggs, laver, round sesame and soy sauce. It refers to healthy foods to be eaten, and the physical properties of sticky viscosity are very important factors in commercialization. The yam used for the production of the trolley is a perennial vine plant belonging to the family Dioscorea, and the edible site used for food or medicinal purposes is the root. The root has a columnar and enlarged root form,
It has a slightly sweet and light taste, a peculiar smell of yam, and contains a lot of sticky viscous substances.

[0003] In Chinese medicine, yams have long been nourished,
It is effectively used for tonicity, tonicity, or for pulmonary tuberculosis.As an alkaline food containing various digestive enzymes, and unlike underground tuberous roots such as sweet potatoes and potatoes, it is digested even when eaten raw without boiling It is known to have the property of good absorption. In addition, as a main component of the viscous substance of yam, dietary fiber consisting of mannan is the majority, and it contains other proteins, minerals, small amounts of glucose, fructose, etc., and has a considerable effect on diabetes and diarrhea etc. Known as one.

[0004] Conventionally, a trolley utilizing yam containing a large amount of such useful functional ingredients is prepared by grinding raw yam as it is into a paste having a viscous viscosity, and containing eggs, laver, sesame and soy sauce. It has been seasoned and finished. Such a conventional method for producing a processed trolley food is disclosed in the following document: Japanese Patent Application Laid-Open No. Hei 5-3289.
No. 34 manufactures trolled foods by mixing acidulants such as vinegar and organic acids, and liquid ingredients obtained by adding seasonings to fats and oils such as salad oil or tempura oil using a mixer or the like. A method is disclosed.

[0005] However, in such a conventional production method, the flavor is not good due to the strong acidity of the acidulant added to improve the preservability of the trolley, and the storage and preservation properties are low because a liquid material is used. There was a problem of lowering.

[0006]

Therefore, it is necessary to develop a method of manufacturing a trolley which can be easily eaten and drink with excellent storability and preservability, compensating for the disadvantages of the above-mentioned conventional method of manufacturing a trolley. Sex has always been required.
An object of the present invention is to provide a method for producing an instant trolley which is excellent in storage and preservability and can be eaten and drink as it is by adding only water.

[0007]

Means for Solving the Problems In view of the above problems, as a result of intensive studies, the present inventors have found that a large amount of yam can be harvested at the time of harvest.
If dried and powdered to maintain the viscosity of the yam, storage and preservability can be greatly improved, and if necessary, a powder seasoning component is added, and only water is added when used. As a result, they found that they can eat a trolley instantly and easily, and completed the present invention.

That is, the present invention relates to the following steps: (a) a step of selecting, peeling and shredding the harvested yam; (b) a step of extracting the yam obtained in the step (a) by 100 mm
freeze-drying at a vacuum degree of rr or less and at a temperature of 40 ° C. or less so that the product temperature of the yam does not exceed 40 ° C .; (c) removing the yam obtained in the step (b) from 40 to
A method for producing an instant trolley, comprising: a step of pulverizing powder into particles having a size of 60 mesh; and (d) a step of mixing a powder seasoning component with the yam powder obtained in the step (c).

Hereinafter, the present invention will be described in detail step by step. First step : Sorting, peeling and shredding of yams The harvested yams are sorted out in such a way that they are not damaged or discolored to brown or decomposed during the harvesting process, and foreign substances on the surface of the yams are removed. And peel off the skin. Since the yam is contained in a large amount in the epidermis layer, it is preferable to peel it off thinly so as not to damage the mucous when peeling. The peeled yam is preferably cut to a thickness of 4 to 5 mm so that it can be dried quickly.

Second step : drying step The cut yam is dried by a freeze drying method. At this time, it is preferable to freeze-dry at 40 ° C. or less so that the yam temperature does not exceed 40 ° C., and the degree of vacuum is at least 10 ° C.
Preferably, the pressure is 0 mmTorr or less. Third Step : Pulverizing Step The freeze-dried yam is powdered into particles preferably having a size of 40 to 60 mesh so that they can be easily dispersed and dissolved when water is added.

Fourth step : Process of blending and production of finished product Powdery seasoning ingredients such as egg powder, laver powder, sesame seeds and soy sauce powder are preferably added to yam powder in an amount of 50 to 150 parts by weight per 100 parts by weight of yam. Parts to complete the instant trolley. This instant trolley is in a powder state and is excellent in storability and storability.

[0012]

The present invention will be described more specifically with reference to the following examples. However, the present invention is not limited to these examples. (Example 1) [1] Sorting, peeling, and shredding of yam From the harvested yam, those that were damaged in the harvesting process and turned brown and those that were spoiled were sorted out, and the skin of the yam was removed. Peeled off thinly. The peeled yams were cut into pieces of about 4 to 5 mm in the lateral direction so that they could be dried well. [2] Drying of yam The yam cut into small pieces as described above was freeze-dried under a vacuum of 100 mmTorr or less. At this time, the temperature of the hot plate was adjusted, and the temperature of the yam was changed from 10 ° C to 70 ° C at 10 ° C intervals. The viscosity and color of the yam obtained by freeze drying at each temperature were compared, and the results are shown in Table 1. In addition,
Viscosity was measured as apparent viscosity in a 10% solution.

[0013]

[Table 1]

As can be seen from Table 1 above, yams freeze-dried at 30 ° C. or lower retain their color and sticky viscosities like raw yam, while freeze-drying at 40 ° C. or higher increases the temperature. The color of the yam turns brown,
The viscosity is greatly reduced. Therefore, in the present invention, in order to freeze-dry while maintaining the color and viscosity of the yam, the temperature in freeze-drying is preferably at least 40 ° C. or less. [3] Grinding The yam freeze-dried at 20 ° C.
The yam powder obtained by pulverizing the powder into mesh-sized particles and measuring dispersibility (water-compatible property) and solubility (viscosity-restoring property) when water is added are measured with the naked eye.・ Comparative results are shown in Table 2.

[0015]

[Table 2]

As can be seen from Table 2 above, when water is added, the larger the yam particles, the better the dispersibility and the adaptability, but the solubility is poor and the viscosity is not immediately restored. On the other hand, the smaller and finer the particles are, the better the solubility is and the viscosity is easily restored, but the dispersibility is poor such that it takes time to disperse in water. That is, it was confirmed that yam powder in a particle state having a size of 40 to 60 mesh was particularly excellent in dispersibility and solubility. [4] Formulation and production of finished product 100 parts by weight of yam powder ground as above,
85 parts by weight of egg powder, laver powder, sesame seeds, soy sauce powder, etc. were blended to obtain a finished product of powdered instant trolley. By adding 360 parts by volume of water to 100 parts of this instant trolley, the trolley became ready to eat and drink.

[0017]

As described in detail above, the instant trolley manufactured in the present invention can be easily manufactured by instantly manufacturing a trolley similar to a trolley made using raw yam if water is available anywhere throughout the year. You can eat it.

 ──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-52-18853 (JP, A) JP-A-52-120151 (JP, A)

Claims (2)

(57) [Claims] 1. Each of the following steps: (a) selecting the harvested yam, peeling and shredding; (b) distilling the yam obtained in the step (a) into 100 mm
rr or less and the potato temperature does not exceed 40 ° C
Oddly step freeze dried at 40 ° C. or less; the yam obtained in (c) said step (b), 40 to
Step powdering such that 60 mesh size of the particles; and (d) the production method of the instant Tororo comprising the step of formulating the powder seasoning component yam powder obtained in the step (c). 2. The yam powder is mixed with one or more powdered seasoning ingredients selected from the group consisting of egg powder, laver powder, sesame seeds and soy sauce powder in an amount of 50 to 50 parts by weight of yam.
2. The method according to claim 1, wherein 150 parts by weight are blended.