JP7031045B2 - Raw potato processed product and its manufacturing method - Google Patents

Description

The present invention relates to a processed raw potato product, which is characterized by containing a large amount of GABA, and a method for producing the same. The present invention also relates to a potato salad using the above-mentioned processed raw potato product.

GABA (gamma amino butyric acid) is also called γ-aminobutyric acid and is a kind of amino acid. In recent years, it has been clarified that GABA has an effect of lowering blood pressure and an effect of improving liver or kidney function, and is one of the substances attracting much attention.

GABA is known to be produced by glutamic acid decarboxylase (GAD) by decarboxylating glutamic acid. Patent Document 1 describes an enzyme-utilizing cooking method in which an enzyme activity step of holding an enzyme inherent in a vegetable food in an active temperature range for a certain period of time and a cooking step after the above-mentioned enzyme reaction are described, and Non-Patent Document 1 describes. Describes a method for increasing GABA in potatoes by anaerobic treatment, grinding treatment, or the like. However, with respect to such conventional techniques, the amount of GABA substrate contained in the food is not sufficient, and there is room for improvement in the method of increasing the amount of GABA contained in the food.

Japanese Unexamined Patent Publication No. 2010-063391

Journal of Japanese Society of Food Science and Technology 2007 Vol. 54, No. 10 p.447-451

Therefore, the present invention relates to a raw potato processed product containing a large amount of GABA without adding GABA and a method for producing the same, and relates to a potato salad using the raw potato processed product.

As a result of diligent studies to solve the above problems, the present inventors surprisingly, by immersing raw potatoes in a specific amount of sodium glutamate aqueous solution under specific conditions, the substrate of GABA becomes raw potatoes. It was found that the amount of GABA contained in raw potatoes can be increased by infiltrating and reacting with the enzyme contained in the raw potatoes. The present inventors have completed the present invention based on the above findings.

That is, the present invention
(1) In an aqueous solution of sodium glutamate of 0.80% by mass or more,
It has a soaking step of soaking raw potatoes for 5 hours or more.
Manufacturing method of raw potato processed product,
(2) In the method for producing a raw potato processed product according to (1),
The temperature of the aqueous solution in the dipping step is 1 ° C. or higher and 40 ° C. or lower.
During or after the dipping step, the raw potatoes
It has a heat insulating step of maintaining at 20 ° C. or higher and 40 ° C. or lower for 30 minutes or longer.
Manufacturing method of raw potato processed product,
(3) In the method for producing a raw potato processed product according to (2),
The temperature of the aqueous solution in the dipping step is 1 ° C. or higher and lower than 20 ° C.
In the heat insulating step, the product is immersed in an aqueous solution of sodium glutamate in an amount of 0.80% by mass or more.
Manufacturing method of raw potato processed product,
(4) Regarding the method for producing the raw potato processed product according to (2) or (3).
In the heat insulating step, the raw potatoes obtained after the dipping step are used.
Leave in an atmosphere of 20 ° C or higher and 40 ° C or lower,
Manufacturing method of raw potato processed product,
(5) In an aqueous solution of sodium glutamate of 0.80% by mass or more,
It has a step of immersing raw potatoes for 5 hours or more.
How to increase GABA of raw potatoes,
(6) The GABA content is 0.04% by mass or more with respect to 100 g of raw potatoes.
Raw potato processed product,
(7) Potato salad using the raw potato processed product according to (6).
(8) The GABA content is 0.015% by mass or more with respect to 100 g of the potato salad.
The potato salad described in (7),
Is.

According to the present invention, by utilizing an enzyme inherent in raw potatoes, it is possible to provide a raw potato processed product containing a large amount of GABA without adding GABA and a method for producing the same. Further, it is possible to provide a potato salad using the above-mentioned processed raw potato product. Therefore, demand for potato salad and other potato-based products can be expected to grow.

Hereinafter, the present invention will be described in detail. Unless otherwise specified in the present invention, the term "%" simply means "mass%".

(Characteristics of Raw Potato Treated Product of the Present Invention)
The raw potato-treated product of the present invention preferably contains 0.04% or more of GABA, more preferably 0.05% or more, still more preferably 0.06% or more, based on 100 g of raw potato. Within the above range, it is possible to provide a product using potatoes containing a large amount of GABA per meal. According to the present invention, the amount of GABA contained in the raw potato processed product can be within the above range.

(potato)
The potato used in the present invention is not particularly limited in variety, production area, storage period, storage temperature and the like. For example, as potato varieties, Sayaka, Baron, Make-in, Tokachi Kogane, Hokkaido Kogane, Kita Akari, Matilda, Red Andes, Ainoaka, Toyoshiro, Poroshiri, etc. can be used. From the viewpoint of taste and processing suitability, it is preferable to use Sayaka or Baron. Further, before the immersion in the sodium glutamate aqueous solution described later, the heat treatment may be performed within a range that does not impair the effect of the invention, but in order to maintain the activity of the enzyme contained in the potato, it is recommended to use raw potato. preferable.

(Pretreatment of raw potatoes)
In the present invention, it is preferable to peel the raw potatoes after washing from the viewpoint of microbial growth. Further, it may be cut if necessary. The mode of cutting the raw potatoes is not particularly limited, and may be cut into half, random, round, half-moon, ginkgo, quartet, etc. Among them, half-cut is preferable from the viewpoint of work efficiency. You may also remove the sprouts before cutting.

(Raw material for monosodium glutamate aqueous solution)
The sodium glutamate aqueous solution used in the present invention may be appropriately prepared using the raw materials described below so as to be within the concentration range described later. For example, an aqueous solution may be prepared using sodium glutamate (including MSG, monosodium glutamate, and soy sauce), soy sauce, miso, bonito stock, kelp stock, Chinese vegetable extract, soy milk, and the like. Among these, it is preferable to use monosodium glutamate from the viewpoint of minimizing the influence on the taste of potatoes after cooking. The preparation method is not particularly limited, and it is sufficient that water and any of the above raw materials are mixed and the concentration of the aqueous solution becomes uniform before the raw potato is immersed.

(Concentration of monosodium glutamate aqueous solution)
The lower limit of the concentration of the sodium glutamate aqueous solution used in the present invention is 0.80% or more, preferably 1.0% or more, based on the total amount of the aqueous solution. Within the above range, monosodium glutamate easily penetrates into raw potatoes. The concentration of the sodium glutamate aqueous solution may be appropriately selected within the above range to the extent that the taste of the processed raw potato product and the potato salad is not affected.

(Other raw materials)
In the present invention, when immersing raw potatoes in an aqueous solution of sodium glutamate under the conditions described later, other raw materials may be immersed together as long as the effects of the present invention are not impaired. For example, seasonings such as salt and sugar, citrus juice, water candy, spice extract, dextrin, xanthan gum, carrageenan, guar gum, tamarind seed gum, gellan gum, and thickeners such as Arabic gum, and glycerin fatty acids for the purpose of seasoning. Emulsifiers such as esters and sucrose fatty acid esters, bacteriostatic agents, acetic acid, citric acid and the like may be contained, and vinegar may be contained for the purpose of suppressing the growth of microorganisms. Examples of vinegar include grain vinegar such as rice vinegar and fruit vinegar. In addition, vegetable ingredients may be soaked together with raw potatoes, and the vegetable ingredients include carrots, cucumbers, radishes, sweet potatoes such as sweet potatoes and taro, and grains such as rice and wheat. Be done. Among these, it is preferable to use an ingredient whose physical properties such as hardness do not easily change due to immersion.

(Temperature of monosodium glutamate aqueous solution)
In the present invention, the lower limit of the temperature of the monosodium glutamate aqueous solution in the dipping step of immersing raw potatoes is preferably 1 ° C. or higher, more preferably 3 ° C. or higher, still more preferably 5 ° C. or higher. The upper limit is preferably 40 ° C. or lower, more preferably 35 ° C. or lower, and even more preferably 30 ° C. or lower. When the temperature of the aqueous solution of sodium glutamate is within the above range, the permeation of sodium glutamate, which is a substrate of GABA, into raw potatoes proceeds appropriately, and the amount of increase in GABA in raw potatoes increases.

In the present invention, after immersing the raw potato in the sodium glutamate aqueous solution within the above temperature range, the raw potato is left in an atmosphere of a specific temperature for the purpose of reacting the enzyme contained in the raw potato. It is preferable to provide it. Specifically, the lower limit of the atmospheric temperature in the heat insulating step is preferably 20 ° C. or higher, more preferably 23 ° C. or higher, and even more preferably 25 ° C. or higher. The upper limit is preferably 40 ° C. or lower, more preferably 35 ° C. or lower, and even more preferably 30 ° C. or lower. Within the temperature range of the heat insulating step, the enzyme contained in the raw potato is activated, and the amount of GABA contained in the raw potato increases. The time from the dipping step to the transition to the heat insulating step is not particularly limited as long as it does not affect the effect of the invention, and the temperature of the raw potato in the heat insulating step may be uniform.

In the present invention, the raw potatoes after the dipping step may be immersed in the aqueous solution of sodium glutamate to move to the heat retention step, or the raw potatoes after the dipping step may be taken out from the aqueous solution and the temperature may be raised to the above-mentioned temperature range. It may be directly immersed in another aqueous solution of sodium glutamate or hot water to keep the heat. Further, the raw potato may be transferred to a container and immersed in warm water together with the container to carry out a heat insulating step. The concentration of the monosodium glutamate aqueous solution used in the heat insulating step is preferably 0.80% or more, more preferably 1.0% or more. Within the above range, the permeation of monosodium glutamate into raw potatoes is likely to proceed. From the viewpoint of preventing the outflow of sodium glutamate from the raw potatoes after the dipping step, it is preferable to raise the temperature while the raw potatoes after the dipping step are immersed in the sodium glutamate aqueous solution. Further, from the viewpoint of preventing the produced GABA from flowing out, it is most preferable to take out the raw potatoes after the dipping step from the aqueous solution of sodium glutamate, transfer them to a container, and then soak them in warm water. At that time, the container is not particularly limited and may be appropriately selected according to the size of the raw potato. As the method for raising the temperature of the sodium glutamate aqueous solution or hot water, a general heating method may be used. The method for preparing the aqueous solution so that the temperature is within the above range may be appropriately selected.

In the present invention, the indoor temperature in the heat insulating step is not particularly limited as long as it does not affect the effect of the invention. For example, when the room temperature is higher than the temperature of the sodium glutamate aqueous solution or hot water, the temperature of the aqueous solution of the same concentration is kept so that the temperature of the aqueous solution or hot water does not change while the raw potato is immersed in the aqueous solution. It suffices if the adjusted one can be added as appropriate to keep the water temperature constant.

(Soaking time of raw potatoes)
In the present invention, the time for immersing the raw potato in the aqueous solution is 5 hours or more, preferably 8 hours or more, and more preferably 24 hours or more. If the soaking time is within the above range, an appropriate amount of sodium glutamate can be infiltrated into the raw potato to increase the GABA of the raw potato, and it may be appropriately selected as long as there is no microbial growth. Further, the heat insulating time of the raw potato in the heat insulating step after the dipping step is preferably 30 minutes or more, more preferably 1 hour or more, still more preferably 2 hours or more. By setting the soaking time within the above range, the temperature inside the raw potatoes becomes uniform, and the sodium glutamate that has permeated the potatoes easily reacts with the enzymes contained in the raw potatoes, reducing the risk of microorganisms and making the raw potatoes even more. The amount of GABA contained can be increased.

(Bath ratio)
In the present invention, the bath ratio of raw potatoes to the aqueous solution of monosodium glutamate when immersed in the aqueous solution is not particularly limited as long as it does not affect the effect of the invention. For example, all the raw potatoes to be immersed may be contained in the above aqueous solution.

(Equipment used for immersion)
In the present invention, the device used for immersion is not particularly limited, and conventionally known devices can be used. For example, raccoons, buckets, tanks, etc., which can be appropriately selected according to the amount of raw potatoes to be processed.

(Stirring)
In the present invention, the raw potatoes being soaked may be stirred as long as the effects of the present invention are not impaired. Examples of the stirring method include manual, mixer, stirring blade, and bubbling. This makes it possible to maintain the uniformity of the concentration of the aqueous solution.

(Moisture removal of raw potato processed product after soaking)
In the present invention, the raw potato treated product that has undergone the dipping step may remove water adhering to the surroundings of the treated product as long as the effects of the invention are not impaired. The method for removing water is not particularly limited, and a method such as standing on a colander, a dehydrator, a dryer, or wiping with kitchen paper may be used.

(Cooling of raw potato processed product after soaking)
In the present invention, the raw potato-treated product may be cooled after the above-mentioned dipping step as long as the effect of the present invention is not impaired. The cooling method is not particularly limited, and examples thereof include vacuum cooling. As the vacuum cooling method, for example, a vacuum cooler may be used. By cooling, a processed raw potato product having better taste and better storage stability can be obtained.

(Container used in the present invention)
In the present invention, the container used for storing the raw potato treated product after the dipping treatment and the potato salad using the treated product is not particularly limited, and examples thereof include containers usually used for foods. For example, it can be selected from containers such as paper packs, nylon, polyethylene, polypropylene, polyethylene terephthalate, polyvinyl chloride, polystyrene, and polyvinyl alcohol. Further, a single-layer material and a multi-layer material in which these are laminated can be used. The surface of the container may be provided with a sealant layer, may be antifogging treated, may be transparent, or may be opaque. The shape of the container may be arbitrarily selected from, for example, a tray, a bag, a box, etc., and may be used alone or in combination thereof.

(Characteristics of potato salad of the present invention)
The potato salad of the present invention is characterized by containing 0.015% or more of GABA in 100 g of potato salad, preferably 0.017% or more, and more preferably 0.02% or more. Within the above range, the GABA content per serving of potato salad can be kept high.

(Potato used for potato salad)
In the present invention, it is preferable to use the above-mentioned raw potato-treated product as a raw material for potato salad. Specifically, it is preferable to use a product containing 0.04% or more of GABA in 100 g of the treated product, more preferably 0.05% or more, still more preferably 0.06% or more. By using the above-mentioned processed product, a potato salad containing a large amount of GABA can be provided. Within the above range, the method for producing the processed product is not particularly limited, but the raw potato processed product obtained by the production method having a step of immersing the raw potato in a 0.80% or more sodium glutamate aqueous solution for 5 hours or more can be used. It is better to use. This makes it possible to obtain a potato salad containing a large amount of GABA regardless of the amount of GABA contained in the potato as a raw material.

In the present invention, the raw potato processed product to be used for potato salad can be subjected to general heat treatment for producing potato salad. For example, steaming treatment, steam treatment, boiling treatment and the like can be mentioned. Further, the potato may be cut or crushed before the heat treatment. The size of the potato in the cut is not particularly limited.

(Other ingredients used in potato salad)
In addition to the above-mentioned raw materials, the potato salad of the present invention may contain other raw materials as long as the effects of the present invention are not impaired. Examples of the ingredients include cucumbers, onions, carrots, cabbage, lettuce, corn, ham, corned beef, tuna meat, kikurage, macaroni, pasta, eggs and the like. Examples of the seasoning liquid include saline solution, vinegar, egg yolk, sugar solution, bouillon, amino acid solution and the like. Further, a bacteriostatic agent may be contained, and examples of the bacteriostatic agent include glycine, sodium acetate, egg white lysozyme, protamine, polylysine and the like.

(Manufacturing method of potato salad)
The method for producing the potato salad of the present invention is not particularly limited. For example, the emulsified seasoning may be mixed with ingredients such as potatoes, eggs, and cucumbers to produce the product. Further, the method of mixing the raw materials is not particularly limited, and the raw materials may be appropriately stirred in an environment such as under vacuum, under reduced pressure, or under normal pressure. Further, the potato salad may be sterilized after being filled in a container as long as the effect of the invention is not impaired. For example, retort sterilization, high pressure sterilization and the like can be mentioned. This makes it possible to obtain a potato salad with excellent storage stability.

Hereinafter, the present invention will be specifically described based on Examples, Comparative Examples and Test Examples. The present invention is not limited to these.

(Manufacturing method of raw potato processed product)
[Example 1]
5 L of an aqueous solution of sodium glutamate was prepared so as to have the concentration and temperature of Example 1 in Table 1. Specifically, first, water and sodium glutamate were mixed so as to be uniform to prepare a 1.0% sodium glutamate aqueous solution at 5 ° C. In addition, three potatoes (Sayaka) were washed with running water, peeled, and the buds were removed to make the latter half. Subsequently, as a dipping step, 150 g of the potato was immersed in the aqueous solution and allowed to stand for 8 hours. In addition, the temperature was appropriately measured with a thermometer so that the temperature did not change during standing. Then, the raw potato was allowed to stand in a colander to remove excess water, and the raw potato treated product of Example 1 was obtained.

[Examples 2 and 3 and Comparative Examples 1 to 3]
With reference to the conditions shown in Table 1, the raw potato-treated products of Examples 2 and 3 and Comparative Examples 1 to 3 were obtained in the same manner as in Example 1.

[Example 4]
5 L of an aqueous solution of sodium glutamate was prepared so as to have the concentration and temperature of Example 4 in Table 1. Specifically, first, water and sodium glutamate were mixed so as to be uniform to prepare a 1.0% sodium glutamate aqueous solution at 5 ° C. In addition, three potatoes (Sayaka) were washed with running water, peeled, and the buds were removed to make the latter half. Subsequently, as a dipping step, 150 g of the potato was immersed in the aqueous solution and allowed to stand for 6 hours. Then, while the potato was immersed in the above aqueous solution, the aqueous solution was heated to 35 ° C. and allowed to stand for 2 hours after reaching 35 ° C. The temperature was appropriately measured with a thermometer so that the temperature did not change during standing. Then, the raw potato was allowed to stand in a colander and excess water was removed to obtain a raw potato-treated product of Example 4.

[Examples 5 to 10 and Comparative Example 4]
With reference to the conditions shown in Table 1, the raw potato-treated products of Examples 5 to 10 and Comparative Example 4 were obtained in the same manner as in Example 4. However, in Example 7, the raw potatoes were taken out from the sodium glutamate aqueous solution after the dipping step, the raw potatoes were allowed to stand in a colander, excess water was removed, and then the raw potatoes were placed in a container (polypropylene bag). After removing as much air as possible from the container, seal it, immerse the container in warm water adjusted to 25 ° C, leave it to stand for 3 hours, remove excess water, and remove raw potatoes. Obtained a processed product.

[Comparative Example 5]
The raw potatoes of Comparative Example 5 were obtained by washing 3 potatoes (Sayaka) with running water, peeling the skins, and dividing the potatoes into the latter half from which the buds had been removed.

(Manufacturing method of potato salad)
[Test Example 1]
With reference to the formulations shown in Table 2, potato salad was produced using the raw potato-treated products obtained in Examples 7 and 9 and Comparative Example 5. Specifically, the obtained processed raw potatoes are steamed at 98 ° C., and after removing the rough heat, mayonnaise, which is a mixture of vinegar and salt in advance, is added to the processed raw potatoes so that the whole becomes familiar. The potato salad was obtained by mixing.

[Table 2]

(Measurement of GABA)
[Test Example 2]
The raw potato-treated products of Examples 1 to 10 and Comparative Examples 1 to 5 were used as measurement samples, the measurement samples were pretreated, and the obtained samples were subjected to a fully automatic amino acid analyzer to measure the amount of GABA. Specifically, as a pretreatment, the processed raw potatoes were crushed with a household mixer, and then water was added so as to be 49% with respect to 1% of the processed raw potatoes. After that, it was shaken for 15 minutes and then subjected to ultrasonic treatment for 10 minutes. After the above treatment, centrifugation was performed at 3000 rpm for 15 minutes, and the supernatant was collected. Sulfonicylic acid was added to 0.001% of the above supernatant to 0.001%, and after shaking for 15 minutes, centrifugation was performed again at 3000 rpm for 15 minutes to obtain a supernatant. The supernatant filtered through a 0.45 μm filter was used as a sample and subjected to a fully automatic amino acid analyzer. The sample was measured three times each, and the average of the obtained values was taken as the amount of GABA contained in the raw potato treated product. Further, the value obtained by subtracting the amount of GABA contained in 100 g of untreated raw potato from the amount of GABA contained in 100 g of the treated raw potato was defined as the amount of increase / decrease in GABA and evaluated based on the following evaluation criteria. Further, in the same manner as in the above method, the amount of GABA was also measured for the potato salad produced using the raw potato-treated products obtained in Examples 7 and 9 and Comparative Example 5.

(Evaluation of increase / decrease in GABA)
The increase / decrease in the amount of GABA in 100 g of the raw potato treated products of Examples 1 to 10 and Comparative Examples 1 to 5 was evaluated according to the following evaluation criteria.

(Evaluation criteria for the amount of GABA)
⊚: The amount of GABA per 100 g of raw potato increased by 6.0 mg or more as compared with 100 g of untreated raw potato.
〇: Compared with 100 g of untreated raw potato, the amount of GABA per 100 g of raw potato increased by 4.5 mg or more.
Δ: The amount of GABA per 100 g of raw potato increased by 2.0 mg or more as compared with 100 g of untreated raw potato.
X: The increase in the amount of GABA per 100 g of raw potato was less than 2.0 mg or decreased as compared with 100 g of untreated raw potato.

(Evaluation result of the amount of GABA)
Table 1 shows the evaluation results of the amount of GABA increase in Examples 1 to 10 and Comparative Examples 1 to 5.

[Table 2]

Examples 1 to 10 show that the GABA contained in raw potatoes can be increased by immersing the potatoes in a 0.80% or more sodium glutamate aqueous solution for 5 hours or more with respect to the method for producing the raw potato processed product. Was done. Therefore, it was shown that a processed raw potato product containing a large amount of GABA and a method for producing the same, and a potato salad produced using the processed raw potato product can be provided without adding GABA.

Claims (6)

In an aqueous solution of sodium glutamate of 0.80% by mass or more,
It has a soaking step of soaking raw potatoes for 5 hours or more.
A method for manufacturing raw potato processed products. In the method for producing a processed raw potato product according to claim 1,
The temperature of the aqueous solution in the step is 1 ° C. or higher and 40 ° C. or lower.
During or after the dipping step, the raw potatoes
It has a heat insulating step of maintaining at 20 ° C. or higher and 40 ° C. or lower for 30 minutes or longer.
A method for manufacturing raw potato processed products. In the method for producing a processed raw potato product according to claim 2.
The temperature of the aqueous solution in the dipping step is 1 ° C. or higher and lower than 20 ° C.
In the heat insulating step, the product is immersed in an aqueous solution of sodium glutamate in an amount of 0.80% by mass or more.
A method for manufacturing raw potato processed products. Regarding the method for producing a processed raw potato product according to claim 2 or 3.
In the heat insulating step, after the dipping step, the soaked raw potatoes are mixed.
Leave in an atmosphere of 20 ° C or higher and 40 ° C or lower,
A method for manufacturing raw potato processed products. In an aqueous solution of sodium glutamate of 0.80% by mass or more,
It has a soaking step of soaking raw potatoes for 5 hours or more.
How to increase GABA of raw potatoes. The GABA content of the raw potato processed product is
It is characterized in that it is 0.04% by mass or more with respect to 100 g of raw potatoes.
The method for producing a processed raw potato product according to claim 1.