JP4029985B2 - Potato food material, potato food and potato food material manufacturing method using the same - Google Patents

Description

The present invention wind flavor, texture of the improved potato food materials, to horses Suzuimo food and a method for producing potato food material using the same.

  Potato is a perennial plant belonging to the solanaceous family, and is said to be native to the Central Andean highlands at an altitude of 3000-4000m in South America. The origin of the cultivation is old, and there is a record that it was cultivated more than 1000 years before the Inca civilization in the native Andes. Originally brought to Europe, it was cultivated as a flower ornamental plant, but it grew up robustly in a cool climate and produced tubers in the ground. It became the main crop along with soybeans.

  The potato widely cultivated in the world is Solanum tuberosum ssp. Tuberosum L., which is a tetraploid species with 2n = 48 chromosomes. However, diploid to pentaploid seeds are cultivated in the Andean plateau of origin. These are over 1700 types and have various shapes and colors. These are the ancestors of common cultivated species and related species of the same origin, including tetraploid Solanum tuberosum ssp. Tuberosum L. and diploid S. phureja Juz. Et Buk.

  In this way, potatoes have a great variety of varieties and strains, but they are often eaten as staple foods or side dishes compared to sweet potatoes, and are used for luxury sweets, cakes, sweet buns, etc. There is almost no. The main reason is that potato has almost no β-amylase necessary for producing maltose from starch, and the saccharification in the cooking process hardly progresses. This is probably because it is hardly given.

  In addition, potatoes such as potatoes and sweet potatoes are generally rarely used in typical flour foods such as breads and noodles compared to other main ingredients. In most cases, it is used as starch that has been separated and purified from sucrose. The reason for this is said to be that when potatoes are added to flour food as mash or dry powder, gelatinized starch and various polysaccharides significantly reduce the quality of the flour food. This deterioration in quality can be suppressed to some extent by adding a raw koji crushed product, but there is a new problem that the crushed product is discolored in a short time by the browning enzyme and the hue of the flour food is significantly reduced.

  As described above, there are many problems that must be cleared regarding the use of potatoes in palatable foods such as cakes and flour foods, so that sufficient technology has not been developed so far. Therefore, as a technique disclosed so far, Patent Document 1, Patent Document 2, Patent Document 3, Patent Document 4, etc., a method of using special potato varieties and strains for the above food, a patent using potato for beverages There is only literature 5 etc., and the present condition is that the technology which manufactures the high quality palatability | flavor food using potato and flour food is hardly established.

JP 2003-33152 A JP2003-159025A JP-A-10-229260 JP-A-7-313086 JP-A-11-206346

  Under such circumstances, in the present invention, the use of potatoes in palatability foods and flour foods, potato processing materials for achieving increased demand for potatoes for high value-added foods other than staple foods and side dishes and the same The present invention provides various high-quality palatability foods and flour foods used.

  In order to solve the above-mentioned problems, the present inventors added potatoes containing a large amount of amylases to potato mash, cereal powder, commercially available amylases, etc., and allowed to react appropriately so that starch in potatoes was moderately added. As a result of earnest research on the development of potato foods with improved flavor and texture and the development of high-quality palatability foods and flour foods using them, the present invention was completed. In other words, it was discovered that by using the above-mentioned potato food material with moderately decomposed starch and the like, high quality confectionery, breads and noodles to which a large amount of potatoes that had been difficult to produce were added can be obtained. The present invention has been completed.

  In foods in which it has been difficult to produce high-quality potato-added foods (mainly confectionery, breads, noodles) by using potato food materials treated with various crop powders and enzyme agents of the present invention It has become possible to produce high quality foods dramatically. Until now, the use of potatoes containing gelatinized starch that has been heat-treated has been considerably limited to significantly reduce the quality of confectionery, breads, noodles, etc. It can be used for various potato foods (mainly confectionery, breads and noodles) that have not been used so far, mainly for expanding demand for domestic potatoes and developing various high-quality foods using potatoes. A great contribution can be expected.

  The potato referred to in the present invention is a normal cultivated species such as Solanum tuberosum ssp. Tuberosum L., S. tuberosum ssp. Andigena L., S. phureja Juz. The potato food material of the present invention and the preference using the same are included, including, but not limited to, cultivars and lines that have been cross-breeded and improved practical characteristics such as palatability, disease resistance, and yield. As potatoes suitable for foods and flour foods, varieties and lines with a lighter flavor than normal potatoes are suitable. Specific varieties and lines include "Inca no Ame", "North Sea 92", "Sayaka", etc. Can be mentioned.

  As the form of the potato food material of the present invention, an appropriate amount of potatoes, cereal powder, amylase agent is added to the mash that has been mashed after heating, and the mixture is well mixed and reacted for an appropriate period of time to appropriately decompose starch and the like. There is no particular limitation, and any form such as a sterilized room temperature distribution product, a frozen product, a refrigerated product, or a dried product may be used.

The reaction temperature and time of starch and the like largely depend on the added moss and cereal powder, the activity and characteristics of the amylase agent, but in order to suppress the propagation of germs and the like, treatment in a short time is suitable. 80 degreeC and 30 minutes-4 hours are suitable, More preferably, they are 60-70 degreeC and 1-2 hours. If it is lower than this, sufficient decomposition effect cannot be obtained, and if it is too high, the enzyme is deactivated and the effect is lowered, and problems such as discoloration of potato occur. Appropriate amounts of moss, cereal powder, and amylase agent should be in the range of 500-5000 U for β-amylase activity (activity value (U) by β-amylase activity measurement kit manufactured by Megazyme) per 100 g of potato mash. , more preferably in the range of 80 0 ~4000U. If it is below this range, the sufficient effect will not be exhibited, and if it is more than this range, excessive liquefaction of potatoes will progress and cause harmful effects. In any case, the reaction temperature, time, addition of powder, etc. may be determined appropriately for each case in consideration of the processing conditions, the state of the product obtained, etc.

  Examples of potatoes and crops for preparing cereal powder include sweet potato, wheat, barley, rye, rye wheat, rice bran, rice bran, ordinary buckwheat, tart buckwheat, corn, etc. Any one can be used as long as it has a β-amylase activity of an amount or more. As powders that are usually used, powders from sweet potato, wheat, and barley that are easily available and do not significantly affect the original flavor and hue of the potato sample are suitable. For wheat and barley, if a sample that has been germinated before powdering to improve enzyme activity is used, the amount of addition can be reduced, and a more preferable result can be obtained. Examples of the β-amylase agent include Biozyme M, Biozyme M5, Biozyme ML, and β-Amylase # 1500S, β-Amylase L, manufactured by Nagase ChemteX, Inc. Any enzyme agent may be used as long as it is an enzyme agent containing β-amylase activity, and there is no particular limitation.

  Examples of representative foods using the potato food material of the present invention include confectionery, breads and noodles, but there are no particular limitations on the type of food. Examples of confectionery include hot cakes, sponge cakes, chiffon cakes, donuts, pies, biscuits, cookies, crackers, ice cream, sweet potatoes, owls, yokans, rice cakes, buns, etc. Examples of noodles such as pastries, French bread, hard rolls, butter rolls, steamed breads, noodles, soba noodles, somen noodles, kishimen noodles, Chinese noodles, cold noodles, spaghetti and the like.

  Among the above foods, the most suitable food for using the potato food material of the present invention includes sweet potato, chiffon cake, ice cream, butter roll, cold noodles and the like.

  Next, the present invention will be described in more detail based on the following examples (including comparative examples), but the present invention is not limited to these examples.

  As the potato, “Inca no Ame” was used. First, the potato skin was peeled and cut into 8 pieces, steamed for 12 minutes, and then rubbed to prepare a mash. After adding 1.76 g of lyophilized powder of sweet potato “Benizuma” (5% per fresh weight: 3300 U units) to 100 g of this mash and mixing well, the mash was decomposed under various conditions shown in Table 1. A potato food material of the present invention was prepared. In order to confirm the decomposition treatment effect, the total sugar content (total amount of glucose, fructose, sucrose, maltose) and maltose content in various mashes were measured. The sugar content is measured according to J.H. Plant Res. 117, 131-137 (2004). Measured according to the method of Next, using these materials, sweet potatoes were produced according to the formulation shown in Table 1, and the sensory evaluation of sweet potatoes was performed on the items shown in Table 1 by 10 panelists.

  Sweet potatoes were manufactured as follows. Put potato mash, milk, and sugar in a pan and cook. Turn off the heat, add egg yolk and mix, add butter and mix well. This dough was put into a mold, and egg yolk was applied to the surface with a brush and baked at 220 ° C. for 15 minutes.

  Table 1 shows the results of the sensory evaluation of the obtained sweet potato and the sugar content in the mash. From this, compared with the comparative example, in the test example, the effect of improving the texture and flavor is great, and in particular, the quality of the sweet potatoes in Test Examples 2 and 3 where the mash decomposition reaction conditions are appropriate is very good There was a refreshing sweetness with a smooth feeling and sweet potato. In addition, from the results of the sugar content, the mash of the comparative example has almost no maltose, whereas in the test example, the total sugar content and maltose content are greatly increased by the reaction other than the test example 5 in which the enzyme is deactivated. I know that.

From the above results, by using a potato food material of the present invention to decompose the starch under appropriate conditions using an appropriate sweet potato powder (mash), much of the good quality suite Po Tet than traditional potato sweet potato It can be seen that

  Using the untreated mash of “Inca Ame” as in Example 1, various enzyme agents as shown in Table 2, (1) SIGMA barley β-amylase, (2) SIGMA sweet potato β-amylase, ( 3) Amano Pharmaceutical Co., Ltd. Biozyme M and (4) Amano Pharmaceutical Co., Ltd. Biozyme M5 are (1) 1000U, (2) 1000U, (3) 880U, (4) 880U per 100g of potato mash, respectively. The potato food material (mash) of the present invention was prepared by adding to the mash and mixing well and reacting at 60 ° C. for 1 hour. The total saccharide content and maltose content of the obtained mash were measured in the same manner as in Example 1. Sweet potatoes were manufactured as follows. Put potato mash, milk, and sugar in a pan and cook. Turn off the heat, add egg yolk and mix, add butter and mix well. This dough was put into a mold, and egg yolk was applied to the surface with a brush and baked at 220 ° C. for 15 minutes. The evaluation was performed in the same manner as in Example 1.

  Table 2 shows the sensory evaluation of the obtained sweet potato and the results of sugar content in the mash. As a result, the quality of sweet potatoes in the test examples is generally better than that in the comparative examples, and the sweet potato using the β-amylase agent-treated mash in Test Examples 6 and 8 has the best overall quality. Indicated. Similarly to Example 1, the sugar content of the mash showed a significantly higher maltose content in the test example than in the comparative example.

  From the above results, by adding appropriate amounts of various β-amylase enzyme agents and reacting them for an appropriate time, the potato food material of the present invention in which starch is appropriately decomposed can be obtained, and by using it, sweet potatoes with good quality can be obtained. It can be seen that can be manufactured.

  880 U of β-amylase agent (Biozyme M) was added to 100 g of mash using “Hokkaido 92” and “Sayaka” mash prepared in the same manner as the untreated mash of “Inca no Ame” of Example 1. In the same manner as in Example 1, the potato food material of the present invention was prepared by treatment at 60 ° C. for 2 hours. Next, a chiffon cake was prepared by the method shown below using the mash with the formulation shown in Table 3, and the sensory evaluation of the obtained chiffon cake was performed for the items in Table 3 by five panelists.

  The chiffon cake was created under the following conditions. Shake flour well. Thoroughly whisker the egg white with salt and half of the sugar in 2-3 portions. Next, add the remaining half of the sugar to the egg yolk and whisk well. Add milk and salad oil in small portions, and mix well with a whisk. Add potato mash to this, mix well, add half of meringue, and lightly mix flour while shaking. Next, add the remaining half of the meringue and mix it with crisp so as not to crush the bubbles. This dough is put into a chiffon cake mold and degassed appropriately, and then baked in an oven at 180 ° C. for 22 minutes. After firing, the mold is reversed, cooled at room temperature, and then removed from the mold. Table 3 shows the results of sensory evaluation of the obtained chiffon cake.

  As a result, the quality of the chiffon cake was dramatically improved in all of the test examples as compared with the comparative example, and the effect of improving the volume, texture and flavor was particularly great. Of the test examples, the chiffon cakes of Test Examples 10 and 12 showed the best overall results.

  From the above results, the potato-added chiffon with good quality can be obtained by using the potato food material of the present invention, which is sufficiently effective for the present invention even in cakes such as chiffon cake and is appropriately decomposed by a β-amylase agent. It turns out that a cake is obtained.

  Using the same mash as the mash used in Example 3, potato ice cream was manufactured with the formulation shown in Table 4, and sensory evaluation of the obtained ice cream was performed for the items in Table 4 by 10 panelists.

  The production conditions for ice cream are described below. (1) Put egg yolk and sugar in a bowl and mix well with a whisk. (2) Put milk and fresh cream in a pan and heat. Add half of (2) to (1) while mixing little by little, and add potato mash to the other half and mix. (3) Mix all of these ingredients, put them back, put them in the pan again, and heat them over a low heat. When using “North Sea 92”, put milk, fresh cream, and sugar in the pan and set on fire. Add potato mash to this and mix well with a whisk. Slip this and cool. Place the cooled product in a -20 ° C freezer and remove it from the freezer every 30 minutes to mix properly. This operation is repeated 4 to 5 times. Alternatively, knead the cold with ice creamer.

  As shown in Table 4, the quality of the ice cream was greatly improved in the test examples as compared with the comparative examples, and the effect of improving the texture and flavor was particularly great, and the refreshing sweetness was exhibited with a smooth texture. Conventionally, various materials have been added to ice cream, but when starch-containing materials are added, rough feeling due to aged starch etc. was a big problem, but the ice cream of the test example is very creamy. It had a smooth texture and had good quality that could not be thought of as an ice cream with potato added.

  From the above results, the effect of the present invention is sufficiently exerted even in ice cream that has been said to be difficult to add starch-containing materials, and the potato food material of the present invention appropriately decomposed by a β-amylase agent is used. It can be seen that a potato-added ice cream with very good quality can be obtained.

  Using a mash similar to the mash used in Example 3, a potato-added butter roll was produced with the formulation shown in Table 5, and sensory evaluation of the resulting butter roll was performed for the items in Table 5 by five panelists.

The bread making process is shown below.
・ Mixing: Put all raw materials in a mixer and mix until about 10 seconds after mixing peak time. ・ Division, rounding: Manual division by 40g of dough, rounding / bench: 30 ℃, 20 minutes ・ Molding: Molder, Molding with sheeter: proof: temperature 38 ° C, humidity 85%, 70 minutes • firing: 200 ° C, 12 minutes

  The results are shown in Table 5. From this, compared with the comparative example, in the test example, the comprehensive sensory evaluation result of bread was good, and in particular, bread with very good volume, texture and flavor was obtained.

  From the above results, the effect of the present invention is sufficiently exerted even in butter roll, which is a typical bread, and even when a large amount of the potato food material of the present invention is added, a good bread can be obtained. When the starch-containing material containing is added to bread, the bread-making property is remarkably lowered. However, it can be seen that this point is drastically improved by using the technique of the present invention.

  Using the same mash as the mash used in Example 3, potato-added cold noodles were produced with the composition shown in Table 6, and sensory evaluation of the obtained cold noodles was performed on the items in Table 6 by five panelists.

The manufacturing process of cold noodles is shown below.
・ Mixing: Vertical mixer, low speed 3 minutes, medium and low speed 7 minutes ・ Noodle making: Cold noodle making machine (trade name = raw flour master), extruding from a nozzle (diameter 2 mm) noodle making and cutting: Noodle length around 25cm, boiled: about 4 minutes in boiling water

  The results are shown in Table 6. From this, compared with the comparative example, in the test example, the comprehensive sensory evaluation result of the cold noodles was very good, in particular, the evaluation of the appearance was very high and a very smooth surface state was shown.

  From the above results, the effect of the present invention was sufficiently exhibited even in cold noodles, which are representative noodles, and good cold noodles were obtained even when a large amount of the potato food material of the present invention was added. Conventionally, when a starch-containing material containing gelatinized starch is added to noodles, a significant decrease in noodle-making properties occurs. However, it can be seen that this point is drastically improved by using the technique of the present invention.

  In foods in which it has been difficult to produce high-quality potato-added foods (mainly confectionery, breads, noodles) by using potato food materials treated with various crop powders and enzyme agents of the present invention It has become possible to produce high quality foods dramatically, and until now, the use of potatoes containing gelatinized starch that has been heat-treated has significantly improved the quality of confectionery, breads, noodles, etc. What has been reduced can be used for various foods (mainly confectionery, breads, and noodles) of potatoes by the technology of the present invention, mainly due to increased demand for domestic potatoes and high quality using potatoes. A great contribution to the development of various foods is expected.

Claims (8)

Primarily starch in Cooked potatoes mash, potatoes containing amylases large amount of grain powders or their suspension, or moderately degraded by amylase agents, flavor improves the texture, total sugar content of 6.66 to 9.64 percent, the horse maltose content characterized in that the Ru 4.56 to 5.29 percent der Suzuimo food material. Varieties and lines of the potato, "awakening of Inca", "Hokkai 92 No." or "Sayaka" or claim 1, wherein the thin varieties and lines der Rukoto of potato flavor than conventional potato similar thereto potato food material as claimed in. Potato food which is manufactured using potato food material according to claim 1 or 2. The potato food according to claim 3, wherein the food is confectionery, bread, or noodles. The potato food according to claim 4, wherein the confectionery is sweet potato, chiffon cake, or ice cream. Add potatoes containing a large amount of amylases, cereal powder, or suspensions or amylase agents thereof to heat-treated potato mash so that β-amylase activity is 500 to 5000 U per 100 g of the potato mash. after mixing, the manufacturing method of the potato food material, characterized in that the reaction temperature 40 to 80 ° C., a reaction time of 30 minutes to 4 hours disassembly process of the potato mash. The method for producing a potato food material according to claim 6 , wherein the reaction temperature is 60 to 70 ° C, and the reaction time is 1 to 2 hours . The method for producing a potato food material according to 6 or 7 , wherein the β-amylase activity is 800 to 4000 U per 100 g of the potato mash .