JP4403466B1 - Process for producing frozen satsuma processed food and processed frozen satsuma processed food processed by the method - Google Patents

Abstract

[PROBLEMS] To have a natural taste that is health-friendly due to low fat while having a sweetness exceeding that of conventional processed foods of frozen satsuma mushrooms. We provide frozen processed Satsuma mushroom processed foods that maintain their texture and are shared in the process.
A frozen Satsuma mash processed food is provided in which the vascular tube of Satsuma mash is removed, blanched using low temperature steam with saturated steam, then frozen, thawed, and processed or cooked. I tried to do it.
[Selection] Figure 1

Description

The present invention relates to a frozen satsuma mash processed food. More specifically, it looks cleaner than traditional frozen Satsuma mushroom processed foods, is soft and does not use oil, so it has a sweet and natural taste despite its low lipid content, and the difference in end use The present invention relates to processed frozen satsuma mushrooms that have a common manufacturing process.

Among the flavors and textures of sweet potatoes, the characteristic preference is the mellow sweetness and the so-called chewy texture. Satsuma mushrooms are said to be baked or steamed as they are, and processed and eaten in various ways to make use of their unique flavor and texture. (For example, see Patent Document 1)

Processed Satsuma mushroom processed foods in conventional food factories differed depending on their use. If you are a university student, take the process of cutting salmon, blanching with edible oil or hot water, honey, and packaging. Re-oil with and add nectar to eat. In the case of Satsuma koji dies used for salads and the like, it was a process of koji cutting, blanching, freezing, storage and distribution. In addition, in the case of Satsuma koji paste used for confectionery, etc., in the case of koji cut, blanching, and sugar addition, sugar is added after a blanching and stirred, followed by filling, freezing, storage, and distribution. Was different.

The blanching here is a light heat treatment of about 70-80% with respect to normal cooking performed before freezing. The purpose of blanching is to sterilize microorganisms adhering to vegetables, inactivate enzymes contained in vegetables to prevent deterioration and discoloration during storage, soften tissues by heating, release air, and freeze It has the effect of being able to withstand expansion and reducing the amount of drip at the time of thawing due to moisture reduction by heating.

In other words, in the conventional manufacturing method, the shape of the cut, dice or stick shape is mainly used for university baskets, salads, etc., and in peeling, the reddish purple skin is peeled off with a peeler, etc. Heating was blanching with cooking oil or hot water. In the case of the paste, the reddish purple skin was peeled off with a peeler or the like when peeling, and in the case of sugaring, sugar was added, but heating in the process was blanching with hot water. The frozen food raw material obtained in this way is cooked and retailed at a store or the like, and prepared by cooking. As a university student, it was distributed as a prepared frozen food with sauce.

However, the processed frozen satsuma mushroom food produced by the conventional method has not been thoroughly prevented from browning, which is the purpose of blanching, because the vascular tube containing a large amount of enzymes (phenols) that cause browning has not been removed. Moreover, since the vascular tube absorbs oil well, when making a product using the oil (such as university candy), it was a product with high fat and high calories. For lipids, as shown in FIG. 2, the Satsuma mushroom was fried for 8 minutes with edible oil at 170 ° C., and the vascular part and other parts were inspected by the acid decomposition method. In contrast to 4.9 g / 100 g, 2.3 g / 100 g was measured in the portion excluding the vascular tube. In other words, peeling with a peeler or steam treatment (steam peeler) used in ordinary processed foods of Satsuma koji did not solve these problems. This is because the vascular tube exists in the inner part from the skin, and thus the vascular tube part cannot be removed by the above processing method.

In addition, in the case of a university bowl made from processed frozen satsuma koji, the food is boiled twice in the factory and used for cooking at the factory. However, there is a problem in that the fat content is high and the taste and sugar content are condensed, but moisture is released and hardened.

Satsuma koji contains 2-3% glucose and sucrose, and it is generally known that saccharification proceeds during storage of the ginger (appropriate temperature 8 ° C), but the sugar obtained in this case varies from starch. The sweetness of sucrose has a dilemma that is difficult to eat for women and those who care about their health due to the rapid rise in blood sugar level and the high calories.

In addition, there is a so-called “stone-grilled rice cake” as a cooking example for promoting saccharification of Satsuma rice cake by heating.

JP 2003-310201 A

The problem of the present invention is that it has a natural taste with consideration for health due to its low fat content while having a sweetness that exceeds that of conventional frozen satsuma mash processed foods, and has a delicious color that satsuma mash has in appearance. The object is to provide a frozen satsuma processed food that maintains a moist texture and is shared in the process.

That is, the present invention is as follows. A frozen Satsuma mash processed food is provided, in which the vascular tube of the Satsuma mash is removed, blanching is performed using low-temperature steam with saturated steam, and then frozen and thawed before being processed or cooked.

The method for producing frozen satsuma koji processed food of the present invention removes the vascular tube and uses low-temperature steam, whereby browning during the frozen storage period can be eliminated, and starch in the satsuma koji can be maltose by the action of amylase. The problem of coexisting with natural calories and calories can be solved at once by changing to, and there is no vascular tube 1 that absorbs a lot of oil, and there is no blanching process with oil, so cooking with oil after thawing Even after processing, the fat content is low, the texture becomes soft, and the trouble of individually managing the process differences due to differences in university bowls, salad dies, etc. can be solved all at once.

That is, the characteristics of the present invention relating to the processed foods of Satsuma mash are as follows.
a. The umami is steamed at low temperature, but in addition to the umami of the traditional satsuma koji, the reduction of lye by removing the vascular tube and the further penetration of the steam effect, the production of maltose by starch saccharification by low temperature steam Added to reveal umami. Maltose has not only fewer calories than sugar etc., but also does not cause a rapid increase in blood sugar level, and maltose that is not decomposed into glucose is not absorbed in the intestine. Moreover, since it is not umami added by blanching with oil, the fat content is low, and the oil is not absorbed even by cooking after thawing by removing the vascular tube, so it is healthy.
b. The beauty of the appearance has been removed up to the vascular tube of the Satsuma clan. It can produce natural delicious colors.

c. About the improvement of the texture, the moisture in the Satsuma mash is kept by steam, and a moist texture is obtained. If you are a university student using ordinary frozen satsuma mushroom products, the water will be lost and hardened when you dine in the oil twice, blanching with oil in the factory and frying for store cooking. Become.
d. Sharing of processes Processes for making various types of processed foods such as university meals, salad dies, pastes, etc. are shared, eliminating the need for individual management of process differences due to differences in final form.

It has a taste that exceeds that of traditional Satsuma mushrooms, but it is not umami due to oil, so it is healthy and beautiful in appearance. Since the moisture in the Satsuma-Mori is preserved, a moist texture can be obtained. Furthermore, the process for making various processed foods of Satsuma mushroom is shared. For this reason, it is extremely versatile in production, and can be used as a side dish for university meals, as fast food, as a confectionery bread material, as a salad topping, and as a raw material for retort confectionery. Can be sold.

Cut cross section of Satsuma Mochi The result of measuring the lipid per 100g by acid digestion method by slicing a slice of Satsuma persimmon with edible oil at 170 ° C for 8 minutes, cutting it into a central part excluding the vascular part and the vascular part Change in maltose content per 100g of Satsuma koji when heated in a steam kettle set at 80 degrees Process of frozen satsuma mushroom processed food according to the present invention and process cooking using the same

Although the kind of the Satsuma mash used in the present invention is not particularly limited, veneers, high system No. 14, Beniotom, Koganesengan, etc. generally used for fruits and vegetables are preferably used. Satsuhikari (Kyushu No. 98) has a different property from conventional varieties in that sugar does not increase at all even when cooked, and is not suitable for the present invention. Further, Yamakawa Murasaki, commonly referred to as Murasaki potato, and Benihayato having an orange color are also suitable as objects of the present invention. These Satsuma koji raw materials are usually selected, washed, and further cut and used. The size and shape of the cut Satsuma persimmon are not particularly limited, and can be cut into predetermined shapes such as random cuts, plate-like slices, dies, rods, circular cross-sections, stars, polygons, and the like. What is necessary is just to cut into the shape which is easy to use for the use of the obtained Satsuma koji processed food.

In the present invention, it is necessary to remove the vascular tube 1 after cleaning the raw material. The vascular tube 1 is inside the epidermis of the Satsuma clan. As shown in FIG. 1, the range of the vascular tube 1 depends on the size of the raw material of the Satsuma koji, but it is sufficient to remove the range of 3-20 mm, preferably 5-12 mm. In the conventional peeling process, the vascular tube in which the enzyme that causes browning is concentrated cannot be removed, so that browning in the processing process becomes a problem. This process eliminates the cause of browning. Further, by taking the vascular tube 1, the effect of low-temperature steam (branching by steam) in the subsequent process is increased, and it is difficult to receive refrigeration damage. In addition, even when cooking after thawing, the absence of the vascular tube 1 makes it possible to keep oil absorption low. After this step, the Satsuma mash is cut into pieces, such as slicing, plate-like slices, dies, rods, etc., and exposed to water so as not to brown due to drying during operation. Usually, an aqueous solution containing an anti-discoloring agent (vitamin C preparation or the like) is used to prevent browning, but this impairs the original taste of Satsuma koji.
In the present invention, since the vascular tube 1 has already been removed and browning prevention measures are taken, these aqueous solutions may not necessarily be used.

Further, it is effective that the removal operation of the vascular tube 1 is performed in two stages. In the first stage, 5-12 mm is removed from the epidermis by the size of the raw material of the Satsuma koji (the larger it is removed, the deeper it is removed), and in the second stage, it is left at room temperature for 30 minutes or more, and then the browned part is completely removed. Thus, the vascular tube 1 can be almost completely removed. More preferably, in the operation of removing the vascular tube 1, browning can be promoted by blowing air toward the Satsuma bowl with a fan or the like. And as a result of removing the vascular tube 1, the yield of the Satsuma koji raw material that can be used for the product is about 35 to 50% by weight.

In the present invention, the Satsuma rice cake after being cut and water-exposed is subjected to low temperature steam with saturated steam. The low-temperature steaming device can obtain a temperature of about 35-99 ° C. by controlling the injected water vapor to an amount corresponding to the heat consumption in the room with respect to any set temperature of the room (container) where steaming is performed. . However, in the unsaturated water vapor space such as so-called steam convection, the air that was originally heated and stirred as it is, the temperature of the air rises and deprives moisture, and the high-temperature air forcibly oxidizes the ingredients and is unique. The odor will be added and the cooking level will be limited. In turn, low-temperature steam with saturated water vapor minimizes food oxidation and can trap nutrients and umami ingredients. And in the case of Satsuma lees, the saccharification action of starch can be promoted. That is, depending on the shape and size, steam is steamed at 65-95 ° C., preferably 65-75 ° C., for 5-25 minutes, preferably 15-20 minutes. In fresh Satsuma koji, malt sugar is 0%, but the starch in Satsuma koji is changed to malt sugar by low temperature steam. The change at this time is based on a maltose component ratio of 5%, preferably 10% or more.

In the process of manufacturing frozen satsuma mushroom processed foods so far, there is a difference in each process for each end use, and if it is a university koji, branching with oil (pre-frying) is necessary, and in the case of Satsuma mushroom paste, etc. However, according to the present invention, there is no difference in the process depending on the use, and the process can be shared.

In the present invention, the low temperature steamed Satsuma rice cake is naturally cooled. The steamed rice cake after being steamed can be eaten as it is, but is frozen for distribution. Freezing is performed by quick freezing.

Frozen Satsuma mushroom processed foods are packaged, passed through a metal detector, boxed and stored in a freezer. When used as a food, it is processed or cooked after thawing as necessary.

When the product of claim 1 is made into a university bag, it is thawed at a store or the like and then fried in oil after freezing. The process until freezing is the same as the other final products, and the starch is changed to maltose by low-temperature steam and the body is softened, so the texture is soft and the taste is natural sweetness. Moreover, in the case of a university student using traditional frozen Satsuma mushroom processed food, the fat content is high in order to pass the cooking with two oils, that is, blanching with oil in the factory and frying for cooking at the store, until eating. However, the use of the product of claim 1 eliminates the vascular tube 1 that can be fried only once with oil and absorbs oil, so that the fat content is maintained. Compared to the case including a bundle tube, it can be provided in a greatly reduced state.

When the product of claim 1 is made into a die, it is thawed after freezing and reheated. The process until freezing is the same as the other final products, and the starch is changed to maltose by low-temperature steam and the body is softened, so the texture is soft and the taste is natural sweetness.

When the processed product of claim 1 is backed to obtain a processed food such as a Satsuma koji paste, it is thawed after freezing and then backed. The process up to freezing is the same as that of other final products and is softened by steam, so it is possible to deal with a sudden increase in production by introducing work in progress of other products. If you need a sweetened paste product, add sugar and stir after lining. Even if it is a sugar-free paste, the starch is changed to maltose by low-temperature steam, so a natural sweetness is born. All of them are used for many various purposes such as back-to-back and kinton.

Thus, the products according to the present invention can be used for many various purposes as side dishes such as university meals, as fast foods, as confectionery bread materials, as salad toppings, and as raw materials for retort confectionery.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples. FIG. 4 shows the process of the frozen satsuma mushroom processed food according to the present invention and the processed cooking using it.

Satsuma mushrooms were sown at a suitable time for cultivation, and the proper fertilizer and pesticide use standards were fully observed. The satsuma mackerel material that was brought in was washed, and when peeled, the vascular tube 1 existing in the range of 5-12 mm from the skin was removed together. After this step, the Satsuma koji was cut into 20-25 g per piece and exposed to water so as not to brown due to drying during operation. After that, steam for 20 minutes with steam (steam) in a steam pot set at 80 ° C. and steam. The heating time in this case and the maltose content per 100 g of Satsuma koji were as shown in FIG. The low-temperature steamed Satsuma mash was naturally cooled or forcedly cooled with cooling water, and then rapidly frozen to obtain the frozen Satsuma mash processed food of the present invention. Next, this frozen satsuma koji processed food was oiled in a frozen state and entangled with koji made using white soy sauce to obtain a university koji obtained by the production method of the present invention. This university kite has a moist texture and natural beautiful and delicious color than normal university kites, and sweetness is also sweeter than ordinary college kites, but there are no pre-fries and the vascular tube is removed It was a very good university student with little oil and was healthy.

1 Concentrated portion of vascular tube

Claims (3)

The sweet potato vascular tube is removed by a two-stage process consisting of a first stage removal and a second stage removal of the browning portion after standing at room temperature for a predetermined time , using low temperature steam with saturated steam A method for producing a frozen satsuma mash processed food , which is blanched, then frozen, thawed, processed or cooked . The method for producing a frozen satsuma koji processed food according to claim 1, wherein in the step of removing the vascular tube, the satsuma koji is blown . A frozen satsuma mash processed food processed by the production method according to claim 1 or 2.

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