JP6688106B2 - Heat denaturation inhibitor for processed grated food - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a method for producing processed grated products, a heat denaturation inhibitor for processed grated products, and processed grated products.

  The yam is a vine plant belonging to the genus Astragalus, genus Astragalus, and has a rhizome and a rhizome. There are three types of yam used in Japan: natural yam, yam, and large yam, and the different types of yam. Yam also includes Chinese yam, ginkgo and yam.

  The grated grated yam has a strong viscosity, and is eaten as it is or used in various food products such as raw materials for confectionery and soba noodles. It is known that the viscous component of yam (Tororo) is a complex of a polysaccharide, which is a mannan polymer, and a protein (hereinafter sometimes referred to as “Yaimo mucilage”). However, it is known that this yam mucilage is weak against heating and is denatured by heating at 65 ° C. or higher to reduce the viscosity (Non-Patent Document 1). For this reason, if the grated yam is heated as it is, the yam mucilage is denatured, and the stringiness peculiar to the grated yam is lost, resulting in a markedly reduced texture. Therefore, although the grated yam was used as a raw material for confectionery and seafood paste products, it was not possible to heat the grated yam while maintaining its stickiness. On the other hand, the non-heat-treated grated yam has a problem that soil bacteria and the like are mixed and the number of microorganisms is large, so that it is difficult to use in processed foods.

  By the way, conventionally, various methods for preventing the modification and deterioration of the grated material have been proposed. For example, Japanese Unexamined Patent Publication (Kokai) No. 4-36145 (Patent Document 1) adds a branched polysaccharide, and Japanese Unexamined Patent Publication No. 7-23707 (Patent Document 2) discloses specific thickeners, sugars and sugar alcohols. The addition of each of these is disclosed.

JP-A-4-36145 JP, 7-23707, A

"Characteristics and functional evaluation of Chinese yam mucilage" Hokkaido Tokachien Regional Food Processing Technology Center 2008 Business Report

  However, although these methods have been shown to prevent the deterioration of physical properties by frozen storage, they did not prevent denaturation by heating.

  The present invention eliminates the conventional drawbacks and prevents denaturation or deterioration of yam mucilage due to heating, and the stringiness and taste of the yam mucilage are almost the same as those of grated yam immediately after grated. Further, it is an object of the present invention to provide a method for producing a processed ginger product having a reduced number of microorganisms, a heat denaturation inhibitor for a processed ginger product, and a processed ginger product.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have incorporated one or more polysaccharides selected from gum arabic, soybean polysaccharides, pullulan, arabinogalactan, and guar gum decomposition products to heat them. The present invention has been completed by finding that a grated processed product having the same physical properties and taste as grated grated immediately after grated can be obtained even after and after heating.

  That is, the present invention, a grated grate step of making a grated material by grated yam belonging to the genus Yamanoi family of the yam family, acacia gum, soybean polysaccharide, pullulan, arabinogalactan and selected from the group consisting of guar gum degradation products. An addition step of adding one or more polysaccharides to the total amount of 0.01 to 25% by weight to obtain a grated filter additive, and heating to sterilize the grated filter additive at 60 ° C to 125 ° C. A process for producing a processed grated food, characterized by comprising:

  Further, the present invention is characterized by containing one or more polysaccharides selected from the group consisting of gum arabic, soybean polysaccharides, pullulan, arabinogalactan and guar gum degradation products, to prevent heat denaturation for grated processed foods. It is an agent.

  Furthermore, the present invention further comprises a heat denaturation inhibitor for the above-mentioned grated processed food, and a grated raw material in which a yam belonging to the genus Yamanoi family Yamano yam is grated, and heat sterilized at 60 ° C to 125 ° C. A characteristic is that it is a processed grated food.

  According to the present invention, denaturation and deterioration of the yam viscous substance due to heating are prevented, and the stringiness and taste of the yam are almost the same as those of the raw grated yam immediately after grated, and the Provided are a heat denaturation inhibitor having a reduced number of bacteria and a processed ginger product and a processed ginger product.

1. Method for producing processed grated food The present invention will be described in detail below. The method for producing a grated processed food of the present invention includes a grated grazing step of producing a grated material, an addition step of adding a polysaccharide to a grated material to give a grated additive, and a heating step of sterilizing the grated additive, Equipped with.

(1) Grated Grate Step The grated grate step is a step of grated yam belonging to the genus Yamanoi, a family of the Japanese yam, to produce a grated material. The yam is a vine plant belonging to the genus Yamano, which is a family of the Japanese yam, and has a rhizome and a rhizome. There are three types of yam used in Japan, namely, natural yam (Jenenjou), yam (Yama no yam), and Daikon (daisho), and the species are different from each other, but any of the above-mentioned yams may be used. Yamaimo includes yams, ginkgo biloba, and yams.

  When grated yam into a grated material, as a pretreatment, the raw potatoes such as the yam and Yamato yam are washed with water and then peeled. If necessary, expose to water and cut into appropriate size. Next, the pretreated yam is grated using a device such as a chopper, a colloid mill, a rotary grater blade, and a hood cutter to obtain a grated material.

(2) Addition Step Next, at least one or more polysaccharides selected from gum arabic, soybean polysaccharide, pullulan, arabinogalactan, and guar gum decomposition product are added to the grated material thus grated (“ Add the heat denaturation inhibitor for processed foods) and mix until homogeneously dissolved. When adding and mixing, it is necessary to add them little by little so that they will not become stepchildren. In addition, you may add fresh water as needed.

  The amount of the polysaccharide added is 0.01 to 25% by weight, preferably 0.05 to 20% by weight, and more preferably 0.1 to 15% by weight, based on the total amount of the filtration additive produced. When the amount of the polysaccharide added is less than 0.01% by weight, it tends to be difficult to sufficiently prevent the denaturation of the grated yam additive when heated. On the other hand, when the amount of the polysaccharide added is more than 25% by weight, the pasty processed food has a strong paste-like feeling and is likely to impair the taste.

(3) Heating Step Next, the grated yam additive obtained in the above step is sterilized by heating. The heat sterilization temperature is 60 ° C to 125 ° C, preferably 65 ° C to 110 ° C, and more preferably 70 to 100 ° C in terms of product temperature. When the heat sterilization temperature is lower than 60 ° C., the heating is insufficient and the sterilization effect is weak, and various bacteria and the like are easily proliferated in the processed grated food. On the other hand, when the heat sterilization temperature is higher than 125 ° C., the denaturation of the protein in the grated material becomes severe and the offensive odor is likely to occur. As a heat sterilization method for grated additives, similar to general heat sterilization, after sealing in a bag or container, hot water sterilization in a hot water bath, dry heat in an atmosphere, retort heating, microwave heating, etc. Can be used.

  The heating time of the grated add is usually 1 minute to 3 hours, preferably 10 minutes to 2 hours, more preferably 30 minutes to 1 hour, depending on the above-mentioned heat sterilization temperature. When the heating time is less than 1 minute, heat sterilization tends to be insufficient, and when the heating time is more than 3 hours, the denaturation of proteins in the grated yam material is likely to be severe.

2. Next, the heat denaturation inhibitor for grated processed food and the grated processed food of the present invention will be described. The heat denaturation inhibitor for processed grated food is, as described above, one or more polysaccharides selected from the group consisting of gum arabic, soybean polysaccharide, pullulan, arabinogalactan, and guar gum decomposition products.

  In addition, the processed grated food of the present invention contains a heat denaturation inhibitor for the processed grated food, and a grated yam material of a yam belonging to the genus Yamano yam, and heated at 60 ° C to 125 ° C. It has been sterilized. Thus, since the processed food of the present invention contains the heat denaturation inhibitor, the threading property and the taste are hardly deteriorated even by the heat treatment as compared with the grated material immediately after grated, and the threading property is improved. And the texture is good. Since the processed grated food of the present invention can be manufactured by the same method as the above-described method for manufacturing a processed grated food, the detailed description of the manufacturing method is omitted here.

  The processed grated food of the present invention preferably has a general viable cell count of 5000 cells / g or less, more preferably 1000 cells / g or less, and particularly preferably 300 cells / g or less. If the number of general viable bacteria exceeds 5000 / g, various bacteria will easily propagate.

  Since the yam mucilage is a complex in which a polysaccharide and a protein are bound, the protein is usually denatured and loses its viscosity when heated at 65 ° C. or higher. However, by adding the above-mentioned polysaccharide (heat denaturation inhibitor) to the grated yam material, it is possible to suppress the denaturation of the grated yam material by heating. It is speculated that the mechanism is caused by the above-mentioned polysaccharide having a low viscosity. That is, since the above-mentioned polysaccharide has a low viscosity, it has a strong affinity with water, and when it is mixed with yam mucilage, it has a more affinity with water. Further, the polysaccharide is also in a state where it is easy to surround the protein molecule contained in the yam mucilage. Therefore, even if the protein is heated, hydrolysis, denaturation due to sulfur bond and hydrophobic bond hardly occur, and as a result, denaturation of the complex of the polysaccharide and the protein is suppressed.

  Although the processed grated food of the present invention can be eaten as it is, it retains its unique viscosity even if it is frozen or reheated as necessary. The reheating method is not particularly limited, such as heating by a microwave oven, heating in hot water after filling and sealing the bag, and the like.

  Hereinafter, the present invention will be specifically described based on Examples, but these do not limit the object of the present invention. In the examples,% is% by weight unless otherwise specified.

(Heat denaturation inhibitor (polysaccharide) for processed grated food)
The polysaccharides used in the following examples and comparative examples are as follows.
Gum Arabic: A Made by Ina Food Industry Co., Ltd. Soybean Polysaccharide: SM-900 Made by Sanei Gen FFI Pullulan: PF-20 Made by Hayashibara Shoji Arabinogalactan: Made by Ina Food Industry Co., Ltd. Guar Gum Decomposition Product: Sunfiber Taiyo Kagaku Gelatin : Inagel A-81P manufactured by Ina Food Industry Co., Ltd. Dextrin: Paindex # 100 manufactured by Matsutani Chemical Co., Ltd.

<Method for measuring heat denaturation of yam mucilage>
A grated yam grated grated material or a grated grated yam additive was prepared by adding and dissolving a polysaccharide. When 50 mL of this sample (raw material or thickened material) was placed in a centrifuge tube and subjected to centrifugal separation (3000 rpm, 30 minutes), starch and fibers were precipitated in the lower layer, and a viscous liquid was obtained in the upper layer. Put this mucilage liquid in a 10 mL test tube, heat-treat using a water bath or retort sterilizer, finish when the product temperature reaches the target temperature and the target elapsed time, immediately after heating and at 20 ° C. The state after cooling was confirmed. Since the yam mucilage is a complex of a polysaccharide and a protein, the higher the temperature of the treatment, the more white a precipitate is produced due to the characteristics of the protein, and the stringiness of the yam is also lost. From this, the heat denaturation evaluation method was set as follows. The stringing property was obtained by scooping the sample with a spoon and sensory evaluating the stringing property at that time. As a comparative product of the sensory test, a viscous liquid prepared in the same manner using a non-heat-treated grated yam material was used.

⊚: Similar to the comparative product, white precipitation did not occur and the stringing property was similar.
◯: The color was slightly whiter than the comparative product, and the stringiness was slightly inferior.
Δ: A small amount of white precipitate is generated. The color of the solution also becomes white. Slightly stringy.
X: A large amount of white precipitate is generated. The color of the solution also becomes white. There is no stringiness.

<Eating quality evaluation method>
Samples prepared by adding polysaccharides to a filtered material or processed filtered product were filled and sealed in nylon / polyethylene bags at 100 g each, heated in hot water at a specified temperature of ℃ for a specified time, and then cooled in cold water. . The taste of the obtained processed product was examined. Ten panelists made sensory evaluations and listed the highest number of people.
A: Good taste.
○: Inferior to ◎, but no problem.
Δ: The taste of the polysaccharide is worrisome and the taste is bad. There is a pasty feel.
X: The polysaccharide taste is strong and the pasty feeling is strong.

[Examples 1 to 18, Comparative Examples 1 to 3]
After cleaning and peeling commercially available long-cooked potatoes and removing the discolored part, it was grated with a grated grater machine to make a grated material. Next, a polysaccharide was added to 50 parts of this grated yam at a ratio of the compounding amounts shown in Tables 1 to 3, and the rest was made fresh water so that the total amount became 100 parts.

  Next, the denatured state, stringiness, and taste of the processed grated yam were examined based on the method for measuring the thermal denaturation of yam mucilage. The heating temperature and time were 60 minutes at a product temperature of 85 ° C. for both the heat denaturation measurement and the taste evaluation. The results are shown in Tables 1 to 3. In addition, when the general viable cell count was measured, the grated material grated with a grated grater was 15700 pieces / g, while the heat sterilized Examples 1 to 18 and Comparative Examples 1 to 3 were used. The processed grated products were all reduced to 210 pieces / g.

[Example 19, Comparative Example 4]
After cleaning and peeling commercially available long-cooked potatoes and removing the discolored part, it was grated with a grated grater machine to make a grated material. Then, 3.0 parts by weight of gum arabic was added to 70 parts of the soybean paste material, and the balance was made up with fresh water so that the total amount was 100 parts, and heat sterilization was performed at 65 ° C. for 30 minutes and 120 ° C. for 5 minutes. A sample without the addition of gum arabic was prepared in the same manner as a comparative example. When the number of general viable bacteria was measured for these, the grated material in the state grated with a grated grater was 39,500 pieces / g, whereas the grated processed product subjected to heat sterilization at 65 ° C for 30 minutes was 3,600 pieces. / G, and the number of processed grated products subjected to heat sterilization at 120 ° C. for 5 minutes was reduced to 80 / g.

  Next, 200 g of cooked rice was placed in a bowl, and 100 g of the processed grated product was placed on the rice, to prepare Example 19 (using a processed grated product to which 3.0 parts by weight of gum arabic was added) and Comparative Example 4 ( A grated roasted rice according to (a processed grated product to which gum arabic was not added was used) was obtained.

  The grated roasted rice according to Example 19 and Comparative Example 4 was heated in a microwave oven at 1000 W for 1 minute, and a sensory test was performed by 10 panelists on the taste. As a result, all 10 people felt that the grated rice according to Comparative Example 4 lacked the stickiness peculiar to the grated material, while the grated rice according to Example 19 was a grated product. We received the evaluation that it feels almost the same as grated raw grated yam material. That is, grated rice cooked with grated arabic gum has the same taste as grated rice sprinkled with raw grated yam even when it is sold at convenience stores and then heated. I understand.

Claims (1)

  A heat denaturation preventive agent for processed foods, which contains one or more polysaccharides selected from the group consisting of gum arabic, soybean polysaccharides, pullulan, arabinogalactan and guar gum decomposition products.