JP3218128B2 - Frozen toro and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen toro and a method for producing the same, and more particularly to a method in which when a frozen and frozen frozen toro is thawed, the same physical properties, texture and flavor as those of a raw roast can be obtained. The present invention relates to a freezing and melting method and a method for producing the same.

[0002]

[Prior art and its problems] As is well known, yam and yam (scientific name: Dioscorea batatas Decne), natural potato (scientific name: Dio
scorea japonica Thunb) etc.
It is widely used as a food or as a raw material for confectionery and fish paste products.

By the way, it is known that when a raw roast is frozen and stored for a long period of time as it is thawed, the viscosity and stringiness peculiar to the roast disappear, and the quality value is remarkably reduced.

[0004] For this reason, various methods have been proposed in the past to prevent denaturation and deterioration of the freezer.

For example, the technique disclosed in Japanese Patent Publication No. 62-10623 discloses that at least one kind of sugar and / or sugar alcohol is added at a ratio of 5% by weight or more to 100 parts by weight of crushed mountain potato. After pulverizing if necessary,
The present invention relates to a technique for storing frozen food.

However, this method has a drawback that the sweetness of the saccharide remains because the saccharide is added to the mash at 5% by weight or more.

[0007] Further, the technique disclosed in Japanese Patent Publication No. 4-7182 discloses that at least one kind of polyphosphoric acid selected from the group consisting of polyphosphoric acid and polyphosphate is added to a brittle material by 0.25 to 0.75. The present invention relates to a technique for adding the amount by weight.

However, according to this method, if the polyphosphoric acid is less than 0.25% by weight, the viscosity and stringiness cannot be maintained, and if the polyphosphoric acid exceeds 0.75% by weight, the polyphosphoric acid cannot be maintained. This is not preferred because bitterness due to is generated.

The present invention has been made in view of the above situation, and an object of the present invention is to add a thickener, a saccharide and a sugar alcohol to a mash material in combination, and to freeze-modify the mash. It is intended to provide a frozen porcelain that is not different from a fresh taste and a method for producing the frozen porcelain, while reliably preventing deterioration and deterioration.

[0010]

In order to achieve the above object, according to the present invention, a freezing material is used as a material for the material.
Xanthan gum and / or guar gum and / or
Alternatively, the locust bean gum may be 0.1% by weight or more to 0.1% by weight.
Less than 5% by weight, glucose and / or sucrose as saccharides in an amount of 0.1% or more to less than 2.0% by weight, and sorbitol and / or maltitol and / or
Or lactitol in an amount of 0.1% by weight or more to 3.0% by weight
, And the mixture is frozen at a predetermined temperature.

According to the present invention, in order to obtain the above-mentioned frozen melt, xanthan gum and / or guar gum and / or locust bean gum as a thickener are added to the melt material in an amount of 0.1% by weight to 0.5% by weight. % By weight, glucose and / or sucrose as saccharides in an amount of 0.1% or more to less than 2.0% by weight, and sorbitol and / or maltitol and / or lactitol as sugar alcohols in an amount of 0.1% by weight or more. After adding and mixing less than 3.0% by weight, the mixture is frozen at a predetermined temperature to produce a frozen toro.

Specifically, first, as a pre-treatment, the yam, the yam and the like are washed with water and then peeled. In this case, in order to prevent bacterial contamination, it is preferable to use vinegar or a bactericide conforming to food safety standards.

Next, the peach to be pre-processed is made into a slurried material. The machines used are choppers, colloids,
A mill, rotating grater, hood cutter, or the like may be used.

Next, a thickener, a saccharide and a sugar alcohol are mixed with the melted raw material thus slid down. As described above, the addition amount of the thickener is 0.1 to less than 0.5% by weight, the saccharide is 0.1 to less than 2.0% by weight, and the sugar alcohol is 0.1 to 3. Preferably it is less than 0% by weight.

[0015] If the thickener is less than 0.1% by weight, the physical properties, texture and flavor of the raw melt cannot be obtained after thawing.
If the content is more than the weight%, the viscosity of the melt will be different from the original viscosity.

If each of the saccharide and the sugar alcohol is less than 0.1% by weight, the effect of retaining viscosity and stringiness is not recognized. Further, if these are used in total exceeding 5.0% by weight, the sweetness will remain and the taste will deteriorate.

Next, the above-mentioned soot obtained in this manner is filled in a suitable container or a bag of a synthetic resin sheet and frozen. The temperature of the frozen storage is preferably -25 ° C or lower, and at least -18 ° C or lower.

It should be noted that, since the fragrant brown is browned by an oxidizing enzyme, it is preferable to add an antioxidant to the composition of the present invention and further deactivate by heating.

[0019]

[Experimental example 1] Yam was rubbed down and used as a raw material. In addition, commercially available xanthan gum as a thickener is added to the final product in an amount of 0.05% by weight, 0.1% by weight, 0.2% by weight, and 0.1% by weight.
Prototypes were added with 3% by weight and 0.5% by weight. As a comparative example, a non-added product was prepared. -
After performing a severe test of freezing at 25 ° C and freezing and storing it at -5 ° C (lower limit temperature of the maximum ice crystal formation zone), take it out at regular intervals and thaw it in running water. The stringiness of the scooped was examined. Table 1 shows the results.

[0020]

[Table 1]

As shown in Table 1, xanthan gum was added to 0.1 g.
Additions of 1% by weight or more were more effective in viscosity and stringiness than those not added. But,
If it exceeds 0.5% by weight, the viscosity becomes different from that of the raw material, which is not preferable. In addition, a severe test of the frozen simmer manufactured in Experimental Example 1 was performed. As a prerequisite for this test, the number of storage days in the case where the lower limit temperature of the maximum ice crystal formation zone was stored at −5 ° C. and the frozen frozen stove was stored was −25 ° C.
The correlation between the number of storage days for long-term storage at -5 ° C and -25 ° C for one day storage at -5 ° C
It was confirmed that this was equivalent to 15 days of storage in the factory. It was also confirmed that the correlation between the two temperatures was good. Each mash frozen and thawed in this manner is distilled 1.51 with distilled water.
The mixture was diluted and mixed by a factor of two and the rotor No. was measured using a BM viscometer manufactured by Tokyo Keiki Co., Ltd. 2 (Viscometer rotor), rotation speed 30
When the viscosity of each roast was measured under the conditions of rpm and room temperature, as shown in Table 1 above, the number of storage days at -5 ° C was 1
4 days later (equivalent to 210 days when stored at -25 degrees)
Even in this case, it was confirmed that the freeze-throat with no addition maintained the viscosity substantially similar to the viscosity retained on the 0th day of storage.
Next, the same sample as each mash used in the measurement of viscosity was scooped up with a medicine spoon, and the stringiness (stickiness) at that time was evaluated organoleptically. The results shown in Table 1 above were obtained. Table 1
, The symbol “符号” indicates that the threading property was good and the same threading property as that obtained by sliding down was obtained, and “△” indicates that the threading property was slightly better and “×” Indicates that there is no stringiness. As is clear from the evaluation of the stringiness, by adding 0.1 to 0.3% by weight of xanthan gum to the roasting material, the storage days at −5 ° C. after 14 days (stored at −25 ° C.) Time 21
(Corresponding to 0 days), it became clear that the stringiness could be kept good. As for the taste, Table 1 shows the results obtained in a panel test of about 20 persons. In Table 1, the symbol “○” indicates that the same taste as that obtained by sliding down was obtained, “△” indicates that the taste was slightly poor, and “×” indicates that the taste was poor. It represents. As is clear from this panel test, by adding 0.1% by weight to 0.3% by weight of xanthan gum to the roasting material, the storage days at −5 ° C. after 14 days (210 when stored at −25 ° C.). (Equivalent to a day's worth), the taste does not become so bad.
When 3% by weight is added, even if the number of storage days at −5 ° C. is after 7 days (corresponding to 105 days when stored at −25 ° C.), it is possible to obtain the same taste as raw toro. I understand.

[0022]

[Experimental example 2] Next, in the same manner as in Experimental example 1, the yam was slid down and used as a raw material. Commercially available glucose and sucrose as sugars were added to the final product at 0.1 wt%, 0.5 wt%, 1.0 wt%, and 2.0 wt% to produce a prototype. As a comparative example, a non-added one was also prepared. These were once frozen at -25 ° C, and then subjected to a severe test in which they were stored frozen at -5 ° C. It was taken out at regular intervals and thawed in running water, and the same inspection as in Experimental Example 1 was performed. The results are shown in Tables 2-1 and 2-2.

[0023]

[Table 2-1]

[0024]

[Table 2-2]

As shown in Tables 2-1 and 2-2, the effects of glucose and sucrose were more remarkably effective in viscosity and stringiness than those without glucose.

[0026]

[Experimental Example 3] Next, in the same manner as in Experimental Example 1, the yam was slid down and used as a raw material. Sorbitol, maltitol and lactitol were selected as sugar alcohols, and 0.1% by weight, 1.0% by weight and 3.0% by weight based on the final product.
A prototype was made with the addition. As a comparative example, an additive-free one was also prepared. These were once frozen at -25 ° C. Thereafter, a severe test was carried out in which the sample was stored frozen at -5 ° C. These were taken out at regular intervals, thawed in running water, and inspected in the same manner as in Experimental Example 1. The results are shown in Tables 3-1, 3-2 and 3
-3.

[0027]

[Table 3-1]

[0028]

[Table 3-2]

[0029]

[Table 3-3]

As shown in Tables 3-1 and 3-2, and Table 3-3, the addition of the sugar alcohol was more effective in the viscosity and stringiness than that of the non-addition.

[0031]

[Experimental Example 4] Next, in the same manner as in Experimental Example 1, the yam was slid down and used as a raw material. Using this as a raw material, the brittleness added with a combination of a thickener, a saccharide and a sugar alcohol was adjusted. In addition, as a comparative example, a non-added category was added to three categories of a category added with a combination of a thickener and a sugar and a category added with a combination of a thickener and a sugar alcohol. These were once frozen at -25 ° C. Then-
A rigorous test of storing frozen at 5 ° C. was performed. These were taken out at regular intervals, thawed in running water, and inspected in the same manner as in Experimental Example 1. The results are shown in Table 4-1, Table 4-2, Table 4-3, and Table 4-4.

[0032]

[Table 4-1]

[0033]

[Table 4-2]

[0034]

[Table 4-3]

[0035]

[Table 4-4]

Table 4-1, Table 4-2, Table 4-3 and Table 4
As is evident from FIG. 4, the section in which the thickener was combined with the saccharide and the sugar alcohol was more effective in viscosity and stringiness than the other sections due to the synergistic effect.

[0037]

EXPERIMENTAL EXAMPLE 5 An antioxidant was added to a combination of the thickener prepared in Experimental Example 4, and a saccharide and a sugar alcohol, and the inactivation of oxidase by heating was examined. After heating and cooling at each temperature, the mixture was frozen at -25 ° C, and then subjected to a severe test of storing at -5 ° C to observe changes in appearance and stringiness due to browning. Table 5 shows the results.

[0038]

[Table 5]

As is clear from Table 5, heating at 60 ° C. was effective for browning without impairing the stringiness.

Hereinafter, examples of the present invention will be described in detail based on the above-mentioned respective experimental examples.

[0041]

Example 1 In the same manner as in Experimental Example 1, yams were slid down to obtain a raw material. Using this as a raw material, a fragrance prepared by adding 0.2% by weight of xanthan gum, 0.5% by weight of glucose, and 0.5% by weight of sorbitol to the final product was prepared.

This was stored in a freezer at −25 ° C., taken out of the freezer two months later, and thawed in running water. The viscosity and stringiness were also good. In addition, the result of the tasting was good.

[0043]

Example 2 In the same manner as in Experimental Example 1, the yam was slid down to obtain a raw material. Using this as a raw material, a fragrance was prepared by adding 0.3% by weight of guar gum, 0.5% by weight of glucose, and 1.0% by weight of maltitol to the final product.

This was stored in a freezer at -25 ° C. Three months later, they were taken out of the freezer and thawed in running water. The viscosity and stringiness were also good. The results of the tasting were also good.

[0045]

Example 3 In the same manner as in Experimental Example 1, the yam was slid down to obtain a raw material. Using this as a raw material, 0.4% by weight of locust bean gum, 0.5% by weight of sucrose,
The fragrance to which lactitol 1.0% by weight was added was prepared.

This was stored in a freezer at -25 ° C. Three months later, they were taken out of the freezer and thawed in running water. The viscosity and stringiness were also good. The results of the tasting were also good.

[0047]

Example 4 In the same manner as in Experimental Example 1, yams were slid down to obtain a raw material. Using this as a raw material, the fragrance is prepared by adding 0.1% by weight of xanthan gum, 0.1% by weight of guar gum, 0.5% by weight of glucose, 0.5% by weight of sucrose, and 1.0% by weight of sorbitol to the final product. It was adjusted.

This was stored in a freezer at −25 ° C. Three months later, they were taken out of the freezer and thawed in running water. The viscosity and stringiness were also good. The results of the tasting were also good.

[0049]

Example 5 In the same manner as in Experimental Example 1, a yam was slid down to obtain a raw material. Using this as a raw material, guar gum 0.2% by weight, locust bean gum 0.2% by weight, glucose 0.5% by weight, sucrose 0.5% by weight, maltitol 1.0% by weight, lactitol 1 based on the final product The brittleness to which 0.0% by weight was added was adjusted.

This was stored in a freezer at −25 ° C. Three months later, they were taken out of the freezer and thawed in running water. The viscosity and stringiness were also good. The results of the tasting were also good.

[0051]

Example 6 In the same manner as in Experimental Example 1, yams were slid down to obtain a raw material. Using this as a raw material, xanthan gum 0.1% by weight, guar gum 0.1% by weight, locust bean gum 0.1% by weight, glucose 0.5% by weight, sucrose 0.5% by weight, sorbitol 1. The fragrance was prepared by adding 0% by weight, 1.0% by weight of maltitol and 1.0% by weight of lactitol.

This was stored in a freezer at -25 ° C. Three months later, they were taken out of the freezer and thawed in running water. The viscosity and stringiness were also good. The results of the tasting were also good.

[0053]

As described above, according to the present invention, according to the present invention, by adding a thickener, a saccharide and a sugar alcohol in combination to a melt material, it is possible to freeze-denature or degrade the frozen melt. Can be reliably prevented, and a frozen mash that is not different from a taste-fresh one can be easily manufactured.

──────────────────────────────────────────────────続 き Continuation of front page (56) References JP-A-4-36145 (JP, A) JP-A-56-124339 (JP, A) JP-A-2-31657 (JP, A) (58) Field (Int.Cl. ⁷ , DB name) A23B 7/04 A23L 1/212

Claims (2)

(57) [Claims] 1. A thickening material containing 0.1% by weight or more and less than 0.5% by weight of xanthan gum and / or guar gum and / or locust bean gum as a thickener, and glucose and / or sucrose as sugars. 1 wt% or more and less than 2.0 wt%, and sorbitol and / or maltitol and / or lactitol as sugar alcohols in a content of 0.1 wt% or more and less than 3.0 wt%, and mixed at a predetermined temperature. Frozen toro frozen. 2. A thickening material containing xanthan gum and / or guar gum and / or locust bean gum as a thickener in an amount of 0.1% to less than 0.5% by weight, and glucose as glucose and / or sucrose in 0.1% by weight. After adding and mixing 1% by weight or more and less than 2.0% by weight and sorbitol and / or maltitol and / or lactitol as sugar alcohols with 0.1% by weight or more and less than 3.0% by weight, A method for producing a frozen toro, characterized by being frozen at a predetermined temperature.