JPH0231657A - Preparation of packed frozen yam resistant to discoloration - Google Patents

Abstract

PURPOSE:To prepare a packed frozen yam preservable over a long period and keeping the taste, flavor and color even after thawing by treating a yam with an aqueous solution of an antioxidant, grating the treated yam to form slimy liquid, adding a natural gum for food to the liquid and freezing the mixture. CONSTITUTION:Tuber of a plant of genus Dioscorea, family Dioscoreaceae is thoroughly washed with water, skinned and immersed in an aqueous solution of an antioxidant for a prescribed period. The immersed yam is thoroughly washed with water, drained and grated with a grating tool to form slimy liquid, which is mixed with e.g. 0.08% of a natural gum for food and thoroughly stirred. The mixture is mixed with proper amounts of seasoning, powdered egg, fruit, fish, shellfish, vegetable, etc., as necessary, and a prescribed amount of the mixture is packed by a filling machine and stored in a freezing chamber.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention aims to provide a method for producing packaged frozen yam yam that does not discolor due to its Wr: 1jl composition.

[8 conventional techniques and 4 points between them] The raw material, potatoes (family Yassimaceae, genus Yams), has been known in our country to be a highly nutritious food since ancient times. In China, it is even classified as a medicinal herb.

In recent years, about 1,000 tons of potatoes have been generated each year in Hokkaido that have been damaged during the collection process, or have become in a bad state at the production site. This is a situation that even farmers are perplexed by. The present invention is ideal for solving this problem, and can be used in a wide range of fields, from general household food to hospitals, school food, etc., and the present invention can eliminate the following points. .

When cooking, the potatoes are peeled and finely chopped, or grated into a grater using a griddle, but as time passes, they turn brown, have a bad flavor, and have a viscous consistency. As the water content also decreases, its use has been determined only by cooking methods within a limited time.

The present invention not only solves this problem, but also makes it possible to use damaged potatoes whose commercial value has decreased, and by freezing them, they can be stored for a long time, and when edible, they do not have to be thawed. The purpose is to provide yam that meets the tastes of the Japanese people, has a rod-like shape, and does not change in size or color.

[Means for solving the problem in 14P] In accordance with the above-mentioned object, the structure of the present invention, which has the above-mentioned four claims as a gist, solves the above-mentioned problem. The process of peeling the skin of Yassimaceae and soaking it in a tsubaki plate, washing it with water and grinding it into a grater using a grated machine, then mixing the natural food rubber into the mixture is carried out. This is a technological measure that took advantage of the opportunity to add light to the container.

〔Example〕

The present invention will be explained in detail below.

The first step is to wash the above-mentioned potato belonging to the Yassimaceae family with water thoroughly to remove dust, peel the skin, and soak it in anti-oxidant water gi for a certain period of time.

This is to prevent the taro sweet potato from discoloring as mentioned above, and this discoloration is called browning, and this phenomenon occurs due to the oxidation effect of dovermine and polyphenols, which are among the components of the sweet potato. To prevent browning, the potatoes are soaked in an aqueous antioxidant solution for a certain amount of time depending on the nature of the potato.

Due to the nature of potatoes, home-grown potatoes need to be soaked for a long time.

The second step is to fully soak the potatoes that have gone through the first step, grate the water and grate it in a grate, mix it with natural gum, and stir well. Let's do it.

In the above process, it is necessary to grate the paddy to a certain thickness because the size of the grains of the sweet potato will change depending on the temperature drop. It is. Furthermore, the reason why food-grade natural gum is mixed is to prevent the above-mentioned temperature drop. Normally, when the skin is removed from a potato, 1 kg of potatoes weighs about 800 g. This approximately 800
Edible natural gum 0°08 for g-sized grated potatoes
Mix in ti. The mixing method is to mix 0.08 g of edible natural gum to 0.8% water into yam and mix well.

A third step is performed in which a certain amount of the grated yam that has gone through the second step is packed into small, medium, and large containers according to the user's needs in airtight packs using a filling machine, and then stored in a freezer 4.

The present invention is not limited only to the above steps, but @
By changing the ingredients mixed in the process from the second step to the 43rd step, you can create dishes that suit your taste! l! Healthy prizes, supplementary foods, etc. rj
T N Hi.

To explain in detail, if you add 4 eggs to the yam, it becomes a 4-kang food, which is then boiled, soaked in seasoning, and then cut into thin pieces. It is also easy to make side foods mixed with other ingredients, such as tuna yamakake (cooked food) with tuna sashimi.

By using various combinations of ingredients such as fruits and vegetables, it is possible to easily make delicious and flavorful sweet potato.

Although the actual and sub-sequences of non-invention have been explained above, the present invention is of course not limited to what is shown in such a sub-sequence of non-inventions, and may be constructed as appropriate without departing from the gist of non-invention. It is possible to make changes. ′ [Effects of the invention] A. Since the uninvented product is structured as described above, it is possible to prepare a bed for the moxibustion period in a frozen state, and each time the moxibustion is carried out, the necessary stitches are thawed in a pack. It can be used as a prize for young people.

The present invention can also be used in the present invention even if the raw material potatoes (Proteus genus) are malformed, poorly developed, damaged during collection, and unsaleable. This is something that will benefit the 1ik4 family and have an economic effect.

It was widely known that grated yam was a highly nutritious food, but because it took time and effort to prepare, many young housewives avoided eating it, and few households ate it. By using the present invention, it can be served as a simple meal just by thawing it, making it a home food that is good for ensuring good health.

Hospitals, elderly centers, hotels, inns, cafeterias, tribute centers, etc., even if they receive a large number of orders, they will need a lot of time and staff, and as mentioned above,
Due to the occurrence of discoloration, it must be made within 1 hour at a limited time,
Although this was not possible at present, the present invention allows for frozen storage, making it inexpensive and easy to carry out, making it a useful invention with many advantages.

Claims (1)

[Scope of Claims] 1. A first step of thoroughly washing the potatoes with water, peeling them, and soaking them in an antioxidant aqueous solution for a certain period of time, and washing the potatoes that have gone through the first step with water, draining the water, and putting the potatoes in a drainer, The second step is to grate the grated sweet potato into a grater, mix it with natural food gum, and stir it thoroughly.The second step is to pack a certain amount of the grated yam that has gone through the second step using a filling machine and store it in a freezer. A method for producing packaged frozen yam that does not discolor, characterized by including three steps. 2. Claim 1, which is made by mixing appropriate amounts of seasonings, egg powder, kelp algae, fruits, vegetables, fish and shellfish, medicinal herbs, etc. into the yam that has gone through the second step above. A method for producing packaged frozen yam that does not discolor as described in 2.