JPH0698676A - Method for preventing discoloration of sweet potato - Google Patents
Method for preventing discoloration of sweet potatoInfo
- Publication number
- JPH0698676A JPH0698676A JP27937792A JP27937792A JPH0698676A JP H0698676 A JPH0698676 A JP H0698676A JP 27937792 A JP27937792 A JP 27937792A JP 27937792 A JP27937792 A JP 27937792A JP H0698676 A JPH0698676 A JP H0698676A
- Authority
- JP
- Japan
- Prior art keywords
- sweet potato
- preventing discoloration
- sweet
- discoloration
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明はさつまいもの変色防止方
法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preventing discoloration of sweet potato.
【０００２】[0002]
【従来の技術】従来さつまいもを原料とする大学いも
は、加工業者でさつまいもを乱切りして水洗いをし、水
切りをした後、予備的に軽く油で揚げてから包装しスー
パーマーケット等の小売業者へ配送し、冷凍貯蔵により
保管している。そして、小売業者は販売の時期になると
貯蔵されているさつまいもを更に油で揚げ砂糖あめをか
らめ、炒りごまをまぶし、大学いもとして販売してい
る。2. Description of the Related Art University sweet potatoes, which are traditionally made from sweet potatoes, are processed by a processor to scatter the sweet potatoes, wash them with water, drain them, and then lightly pre-fry them before packaging and delivering them to retailers such as supermarkets. However, they are stored in frozen storage. Then, at the time of sale, the retailer sells the stored sweet potatoes in the oil further, frits them with sugar candy, sprinkles with roasted sesame seeds, and sells them as college potatoes.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、さつま
いもの種類によっては、時間の経過にともなって黄色か
ら緑色、或いは褐色に変化するものがあり、このような
さつまいもの変色は商品の価値を低下するという問題を
有していた。However, depending on the type of sweet potato, there are some that change from yellow to green or brown with the passage of time, and such a discoloration of sweet potato decreases the value of the product. Had a problem.
【０００４】本発明は、上述の実情に鑑み、時間が経過
しても変色することのないさつまいもの変色防止方法を
提供することを目的としている。In view of the above situation, it is an object of the present invention to provide a method for preventing discoloration of sweet potatoes which does not discolor over time.
【０００５】[0005]
【課題を解決するための手段】本発明の第１の手段は、
切断及び水洗いしたさつまいもをりん酸塩水溶液に浸漬
するものであり、第２の手段はりん酸塩水溶液の濃度は
１〜２重量％である。The first means of the present invention is to:
The sweet potatoes that have been cut and washed with water are immersed in an aqueous phosphate solution, and the second means is that the concentration of the aqueous phosphate solution is 1 to 2% by weight.
【０００６】[0006]
【作用】本発明では、切断及び水洗いしたさつまいもを
りん酸塩水溶液に浸漬することでさつまいもの変色を防
止することができ、この場合、りん酸塩水溶液の濃度は
１〜２重量％であるとより一層の効果が達成される。In the present invention, discoloration of sweet potatoes can be prevented by immersing sweet potatoes that have been cut and washed in water in a phosphate aqueous solution. In this case, the concentration of the phosphate aqueous solution is 1 to 2% by weight. Further effects are achieved.
【０００７】[0007]
【実施例】以下、本発明のさつまいもの変色防止方法の
実施例を図１に基づいて説明する。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the method for preventing discoloration of sweet potato according to the present invention will be described below with reference to FIG.
【０００８】切断した生のさつまいも１をかご２に入れ
て水洗いした後（図中（Ａ））、りん酸塩水溶液３を入
れた容器４の中に常温にて浸漬する（図中（Ｂ））。次
いで水切りをした後約１８０℃の温度の油で軽く揚げ、
包装のうえスーパーマーケット等の小売業者へ配送す
る。After putting the cut raw sweet potato 1 in a basket 2 and washing it with water ((A) in the figure), it is immersed at room temperature in a container 4 containing an aqueous solution of phosphate 3 ((B) in the figure). ). Then, after draining, lightly fried with oil at a temperature of about 180 ° C,
After packaging, deliver to retailers such as supermarkets.
【０００９】生のさつまいも１をりん酸塩水溶液３に浸
漬した場合の呈色状態の観察結果を表１に示す。Table 1 shows the observation results of the coloration state when the raw sweet potato 1 was dipped in the phosphate aqueous solution 3.
【００１０】[0010]
【表１】 [Table 1]
【００１１】表１にて明らかなように、りん酸塩水溶液
の濃度は１〜２重量％の場合に変色防止の良好な結果を
示している。２重量％ないしはそれ以上の濃度の場合に
はコスト高になるので２重量％以下の場合が使用に際し
て最も適している。As is clear from Table 1, when the concentration of the phosphate aqueous solution is 1 to 2% by weight, good results for preventing discoloration are shown. When the concentration is 2% by weight or more, the cost is high, so that the concentration of 2% by weight or less is most suitable for use.
【００１２】本発明の実施例で使用するりん酸塩として
はポリりん酸塩、ピロりん酸塩、メタりん酸塩をも含む
ものであって、これらのりん酸塩水溶液中のりん酸イオ
ンの存在によってさつまいもデンプン中に含まれるアミ
ロペクチンとアミロースの変色が防止される。The phosphates used in the examples of the present invention include polyphosphates, pyrophosphates, and metaphosphates. The presence prevents discoloration of amylopectin and amylose contained in sweet potato starch.
【００１３】猶、本発明は上述の実施例のみに限定され
るものではなく、さつまいもせんべい、さつまいもおこ
しなどの加工にも用いられ、又、本発明の要旨を逸脱し
ない範囲内で種々変更を加え得ること、等は勿論であ
る。However, the present invention is not limited to the above-mentioned embodiments, but can be used for processing sweet potatoes, rice crackers, sweet potatoes, etc., and various changes can be made without departing from the scope of the present invention. Needless to say, to obtain.
【００１４】[0014]
【発明の効果】本発明のさつまいもの変色防止方法によ
れば、変色防止によって商品価値が向上するという優れ
た効果を奏し得る。EFFECTS OF THE INVENTION According to the method for preventing discoloration of sweet potato of the present invention, the excellent effect that the commercial value is improved by preventing discoloration can be obtained.
【図１】（Ａ）、（Ｂ）は本発明のさつまいもの変色防
止方法の一実施例の工程図を示すものである。1 (A) and 1 (B) are process diagrams of an embodiment of a method for preventing discoloration of sweet potato according to the present invention.
１ さつまいも ３ りん酸塩水溶液 1 Sweet potato 3 Phosphate solution
Claims (2)
塩水溶液に浸漬することを特徴とするさつまいもの変色
防止方法。1. A method for preventing discoloration of sweet potatoes, which comprises immersing sweet potatoes that have been cut and washed in water in an aqueous phosphate solution.
あることを特徴とする請求項１記載のさつまいもの変色
防止方法。2. The method for preventing discoloration of sweet potato according to claim 1, wherein the concentration of the aqueous phosphate solution is 1 to 2% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP27937792A JPH0698676A (en) | 1992-09-24 | 1992-09-24 | Method for preventing discoloration of sweet potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP27937792A JPH0698676A (en) | 1992-09-24 | 1992-09-24 | Method for preventing discoloration of sweet potato |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0698676A true JPH0698676A (en) | 1994-04-12 |
Family
ID=17610301
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP27937792A Pending JPH0698676A (en) | 1992-09-24 | 1992-09-24 | Method for preventing discoloration of sweet potato |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0698676A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022210157A1 (en) * | 2021-03-31 | 2022-10-06 | 株式会社ニチレイフーズ | Candy-coated food product and production method for same |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4948863A (en) * | 1972-09-19 | 1974-05-11 | ||
| JPS521059A (en) * | 1975-06-23 | 1977-01-06 | Maruka Kk | Preserving charge for root vegetables |
| JPS55118344A (en) * | 1979-03-05 | 1980-09-11 | Aoba Kasei Kk | Method for preventing discoloration of vegetables such as burdock and taro liable to brown discoloration |
| JPS57174067A (en) * | 1981-04-20 | 1982-10-26 | K I Kagaku Kk | Method for preventing browning and discoloration of fresh vegetable such as lotus root, taro, potato, onion burdock, bean sprout, and bulb of other vegetable, or processed product thereof during distribution using agent for preventing browning and discoloration |
| JPS6062943A (en) * | 1983-09-13 | 1985-04-11 | Nisshin Flour Milling Co Ltd | Method for preventing browning of non-green vegetable |
-
1992
- 1992-09-24 JP JP27937792A patent/JPH0698676A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4948863A (en) * | 1972-09-19 | 1974-05-11 | ||
| JPS521059A (en) * | 1975-06-23 | 1977-01-06 | Maruka Kk | Preserving charge for root vegetables |
| JPS55118344A (en) * | 1979-03-05 | 1980-09-11 | Aoba Kasei Kk | Method for preventing discoloration of vegetables such as burdock and taro liable to brown discoloration |
| JPS57174067A (en) * | 1981-04-20 | 1982-10-26 | K I Kagaku Kk | Method for preventing browning and discoloration of fresh vegetable such as lotus root, taro, potato, onion burdock, bean sprout, and bulb of other vegetable, or processed product thereof during distribution using agent for preventing browning and discoloration |
| JPS6062943A (en) * | 1983-09-13 | 1985-04-11 | Nisshin Flour Milling Co Ltd | Method for preventing browning of non-green vegetable |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022210157A1 (en) * | 2021-03-31 | 2022-10-06 | 株式会社ニチレイフーズ | Candy-coated food product and production method for same |
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