JPH07322845A - Preparation of instant grated yam - Google Patents
Preparation of instant grated yamInfo
- Publication number
- JPH07322845A JPH07322845A JP6118043A JP11804394A JPH07322845A JP H07322845 A JPH07322845 A JP H07322845A JP 6118043 A JP6118043 A JP 6118043A JP 11804394 A JP11804394 A JP 11804394A JP H07322845 A JPH07322845 A JP H07322845A
- Authority
- JP
- Japan
- Prior art keywords
- yam
- powder
- yams
- freeze
- instant
- 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.)
- Granted
Links
- 239000000843 powder Substances 0.000 claims abstract description 28
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 235000004879 dioscorea Nutrition 0.000 claims description 54
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 238000004108 freeze drying Methods 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 241001474374 Blennius Species 0.000 claims description 5
- 241000207961 Sesamum Species 0.000 claims description 5
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 11
- 238000001035 drying Methods 0.000 abstract description 4
- 241000206607 Porphyra umbilicalis Species 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 235000002723 Dioscorea alata Nutrition 0.000 description 26
- 235000004868 Dioscorea macrostachya Nutrition 0.000 description 26
- 244000281702 Dioscorea villosa Species 0.000 description 26
- 239000011345 viscous material Substances 0.000 description 5
- 235000013601 eggs Nutrition 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 241001553014 Myrsine salicina Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000234273 Dioscorea Species 0.000 description 1
- 235000005903 Dioscorea Nutrition 0.000 description 1
- 235000007056 Dioscorea composita Nutrition 0.000 description 1
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 1
- 235000005362 Dioscorea floribunda Nutrition 0.000 description 1
- 235000005361 Dioscorea nummularia Nutrition 0.000 description 1
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 description 1
- 235000000504 Dioscorea villosa Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 229920000057 Mannan Polymers 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000225 effect on diabetes Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000001969 hypertrophic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、インスタントトロロの
製造方法に関する。さらに詳しくは、本発明は、ヤマイ
モに水のみを添加することにより、即席で食飲すること
のできるインスタントトロロを製造する方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for manufacturing an instant trolley. More specifically, the present invention relates to a method for producing an instant trolley that can be instantly eaten and drunk by adding only water to yams.
【０００２】[0002]
【従来の技術】本発明において、「トロロ」とは、生ヤ
マイモをすりおろして溶出された粘っこい粘性物質であ
る生ヤマイモペーストを主原料とし、卵、海苔、丸胡麻
及び醤油などで調味して食べる健康食品を称し、粘っこ
い粘性を示す物性が商品性において非常に重要な要素と
なっている。トロロの製造に使用されるヤマイモは、ヤ
マイモ(Dioscorea) 科に属する多年生の蔓草本植物であ
り、食用または薬用として用いられる可食部位は根であ
る。当該根は、円柱状で肥大な生根形態をなしており、
やや甘くあっさりとした味で、ヤマイモ特有の匂いを有
し、粘っこい粘性物質を多量に含有している。2. Description of the Related Art In the present invention, "toro" is a raw yam paste, which is a sticky viscous substance obtained by grabbing raw yam, and is seasoned with eggs, seaweed, sesame seeds and soy sauce. It refers to health foods that are eaten, and the physical properties that give it a sticky viscosity are very important factors in commercialization. The yam used for the production of trolley is a perennial vine plant belonging to the family yams (Dioscorea), and the edible part used for food or medicinal purposes is the root. The root has a columnar and hypertrophic form,
It has a slightly sweet and light taste, has a unique scent of yam, and contains a large amount of sticky viscous substances.
【０００３】漢方においては、ヤマイモは昔から滋養、
強壮、強精のため、又は肺結核などに有効に用いられて
おり、種々の消化酵素を含有するアルカリ性食品とし
て、及びサツマイモやジャガイモなどの地下塊根とは異
なり、煮ることなく生食をしても消化吸収が良好である
という特性を有するものとして知られている。また、ヤ
マイモの粘性物質の主な構成成分としては、マンナンか
らなる食餌繊維が大部分であり、その他タンパク質、無
機質、少量のグルコース、フルクトース等を含有し、糖
尿病や下痢などに相当な効果があるものとして知られて
いる。In Chinese medicine, yams have long been nourishing,
It is used effectively for tonicity, sperm, and pulmonary tuberculosis, and as an alkaline food containing various digestive enzymes, and unlike underground tuberous roots such as sweet potatoes and potatoes, it is digested even if it is eaten raw without boiling. It is known to have the property of good absorption. In addition, as the main component of the viscous substance of yam, dietary fiber consisting of mannan is the majority, and contains other proteins, minerals, a small amount of glucose, fructose, etc. and has a considerable effect on diabetes and diarrhea. Known as one.
【０００４】従来より、このような有用な機能性成分を
多く含有しているヤマイモを利用したトロロは、生ヤマ
イモをそのまま磨砕して粘っこい粘性を有するペースト
状態とし、卵、海苔、胡麻及び醤油などで調味して完成
品とされてきた。かかる従来のトロロ加工食品の製造方
法は、次の文献に開示されている：日本国特開平5-3289
34号には、食酢及び有機酸などの酸味料と、サラダ油又
はテンプラ油などの油脂に調味料を添加した液体状の原
料とを、ミキサー等によりトロロに混合して、トロロ加
工食品を製造する方法が開示されている。[0004] Conventionally, a tororo made of yam containing a large amount of such useful functional ingredients has been used to grind raw yam as it is to form a paste having a sticky viscosity, which includes eggs, seaweed, sesame and soy sauce. It has been seasoned as a finished product. Such a conventional method for producing a processed tororo food is disclosed in the following document: JP-A-5-3289.
In No. 34, acidulants such as vinegar and organic acids, and liquid raw materials obtained by adding seasonings to fats and oils such as salad oil or tempura oil are mixed with a trolley using a mixer or the like to produce a troll processed food. A method is disclosed.
【０００５】しかしながら、かかる従来の製造方法で
は、トロロの保存性を向上させるために添加した酸味料
の強い酸味のため風味が良くなく、また液体状の原料を
使用するため貯蔵性及び保存性が低下するという問題が
あった。However, in such a conventional production method, the sourness added to improve the storage stability of the trolo has a bad sourness, and since a liquid raw material is used, the storability and the storability are poor. There was a problem of lowering.
【０００６】[0006]
【発明が解決しようとする課題】従って、上記従来のト
ロロを製造する方法の短所を補完し、貯蔵性及び保存性
に優れて簡単に食飲できるトロロの製造方法を開発しな
ければならないという必要性が絶えず要求されてきた。
本発明は、貯蔵及び保存性に優れて、水のみを加えるこ
とによりそのまま食飲できるインスタントトロロを製造
する方法を提供することを目的とする。Therefore, it is necessary to develop a method for producing a toro that is excellent in storability and storability and can be easily eaten and drink, in addition to the disadvantages of the conventional methods for producing a toro. Sex has been constantly demanded.
An object of the present invention is to provide a method for producing an instant trolley which is excellent in storage and storability and can be directly consumed by adding only water.
【０００７】[0007]
【課題を解決するための手段】上記課題に鑑み鋭意研究
の結果、本発明者らは、ヤマイモの多量の収穫時期に、
ヤマイモの粘性が保持されるように適当に乾燥させて粉
末化すると、貯蔵性及び保存性を大幅に向上することが
でき、また必要により粉末調味成分を配合して、利用時
に水のみを添加することにより、即席でかつ簡単にトロ
ロを食べられることを見出し、本発明を完成するに至っ
た。As a result of earnest research in view of the above problems, the present inventors have found that when a large amount of yams are harvested,
If powdered by appropriately drying so that the viscosity of the yam is maintained, the storage and storage properties can be greatly improved, and if necessary, a powder seasoning ingredient is added and only water is added at the time of use. As a result, they have found that the tororo can be eaten instantly and easily, and have completed the present invention.
【０００８】すなわち、本発明は、次の各工程： （イ）収穫したヤマイモを選別し、剥皮及び細切する工
程； （ロ）前記工程（イ）で得られたヤマイモを冷凍乾燥す
る工程； （ハ）前記工程（ロ）で得られたヤマイモを粉末化する
工程；及び （ニ）前記工程（ハ）で得られたヤマイモ粉末に粉末調
味成分を配合する工程 を含むインスタントトロロの製造方法である。That is, the present invention comprises the following steps: (a) a step of selecting the harvested yams, peeling and shredding; (b) a step of freeze-drying the yams obtained in the step (ii); (C) a step of pulverizing the yam obtained in the step (b); and (d) a step of adding a powder seasoning ingredient to the yam powder obtained in the step (c). is there.
【０００９】以下、本発明を工程別に、詳細に説明す
る。第１工程 ：ヤマイモの選別、剥皮及び細切工程 収穫したヤマイモから、当該収穫工程で傷付いて茶色に
変色したものや、腐敗したもの等を除くようにして選別
し、ヤマイモの表面の異物質及び表皮を剥がす。ヤマイ
モの粘質物は表皮層に多量に含有されているので、剥皮
する時、当該粘質物を損傷しないように、薄く剥がすの
が好ましい。剥皮したヤマイモを、速やかに乾燥できる
ように好ましくは４〜５mmの厚さで細切する。The present invention will be described in detail below step by step. 1st step : Selection, peeling and shredding of yams From the harvested yams, the ones that have been damaged and discolored brown in the harvesting process, those that have rotted, etc. are selected and foreign substances on the surface of the yams are selected. And peel off the skin. Since the viscous substance of yam is contained in a large amount in the epidermis layer, it is preferable to peel it thinly so as not to damage the viscous substance when peeling. The peeled yam is preferably chopped to a thickness of 4 to 5 mm so that it can be dried quickly.
【００１０】第２工程：乾燥工程 細切したヤマイモを、冷凍乾燥法で乾燥させる。このと
き、ヤマイモの品温が40℃を超えないにように、40℃以
下で冷凍乾燥するのが好ましく、真空度は少なくとも10
0 mmTorr以下とするのが好ましい。第３工程 ：粉砕工程 冷凍乾燥したヤマイモを、好ましくは40〜60メッシュの
大きさの粒子となるように粉末化し、水を添加する時に
容易に分散及び溶解するようにする。 Second step : drying step The chopped yams are dried by freeze-drying. At this time, it is preferable to freeze-dry the yam at 40 ° C or lower so that the product temperature does not exceed 40 ° C, and the degree of vacuum is at least 10 ° C.
It is preferably 0 mmTorr or less. Third step : crushing step The freeze-dried yam is pulverized into particles having a size of preferably 40 to 60 mesh so that it is easily dispersed and dissolved when water is added.
【００１１】第４工程：配合及び完成品の製造工程 ヤマイモの粉末に、好ましくは卵粉末、海苔粉末、丸胡
麻及び醤油粉末などの粉末調味成分を、ヤマイモ100 重
量部に対して50ないし150 重量部配合し、インスタント
トロロの完成品とする。このインスタントトロロは粉末
状態にあり、貯蔵性及び保管性に優れている。 Fourth step : compounding and manufacturing process of finished product To the powder of yam, preferably 50 to 150 parts by weight of powder seasoning ingredients such as egg powder, seaweed powder, sesame seeds and soy sauce powder are added to 100 parts by weight of yam. Parts are mixed to make an instant troll finished product. This instant trolley is in a powder state and has excellent storability and storability.
【００１２】[0012]
【実施例】以下、実施例により本発明をより具体的に説
明する。但し、本発明は、これらの実施例に限定されな
い。 （実施例１） 〔１〕ヤマイモの選別、剥皮及び細切 収穫したヤマイモから、当該収穫工程で傷付いて茶色に
変色したものや、腐敗したものを除くようにして選別
し、ヤマイモの表皮を薄く剥がした。剥皮したヤマイモ
を、良好に乾燥できるように、横方向に約４〜５mmの厚
さで細切した。 〔２〕ヤマイモの乾燥 上記のように細切したヤマイモを、100 mmTorr以下の真
空度下で冷凍乾燥した。このとき、熱板の温度を調節
し、ヤマイモの品温を10℃〜70℃まで10℃間隔で変化さ
せた。各温度における冷凍乾燥で得られたヤマイモの粘
度及び色状を比較し、その結果を表１に示した。なお、
粘度は10％溶液における見せ掛け粘度として測定した。The present invention will be described in more detail with reference to the following examples. However, the present invention is not limited to these examples. (Example 1) [1] Selection, peeling and shredding of yams From the harvested yams, those that were damaged and discolored brown in the harvesting process and those that had decayed were selected to remove the epidermis of yams. I peeled it off thinly. The peeled yam was cut into pieces of about 4 to 5 mm in the lateral direction so that it could be dried well. [2] Drying of yams The yams chopped as described above were freeze-dried under a vacuum degree of 100 mmTorr or less. At this time, the temperature of the hot plate was adjusted, and the product temperature of the yam was changed from 10 ℃ to 70 ℃ at 10 ℃ intervals. The viscosity and color of yams obtained by freeze-drying at each temperature were compared, and the results are shown in Table 1. In addition,
The viscosity was measured as the apparent viscosity in a 10% solution.
【００１３】[0013]
【表１】 [Table 1]
【００１４】上記表１からわかるように、30℃以下で冷
凍乾燥したヤマイモは、色状及び粘っこい粘度が生ヤマ
イモのような状態で保持され、一方40℃以上で冷凍乾燥
すると、当該温度が高いほどヤマイモの色状が茶変し、
粘度が大幅に低下する。従って、本発明において、ヤマ
イモの色状及び粘度を良好に保持しながら冷凍乾燥する
ためには、冷凍乾燥における温度を少なくとも40℃以下
とするのが好ましい。 〔３〕粉砕 上記のように20℃で冷凍乾燥したヤマイモを、20〜100
メッシュの大きさの粒子となるように粉末化し、得られ
たヤマイモ粉末について、水を添加した時の分散性（水
になじむ性質）及び溶解性（粘性が復元される性質）を
各々肉眼によって測定・比較し、その結果を表２に示し
た。As can be seen from Table 1 above, yams freeze-dried at 30 ° C. or lower retain their color and sticky viscosity in a state like raw yam, while freeze-drying at 40 ° C. or higher increases the temperature. The color of yam changes to brown,
The viscosity is significantly reduced. Therefore, in the present invention, in order to freeze-dry while keeping the color and viscosity of yam in good condition, the temperature in freeze-drying is preferably at least 40 ° C or lower. [3] Grinding The yams freeze-dried at 20 ° C as described above are mixed with 20 to 100
The yam powder obtained by pulverizing the resulting powder into mesh-sized particles is visually measured for dispersibility (property to reconstitute with water) and solubility (property to restore viscosity) when water is added. -Comparison and the results are shown in Table 2.
【００１５】[0015]
【表２】 [Table 2]
【００１６】上記表２からわかるように、水を添加する
時、ヤマイモの粒子が大きければ大きいほど分散性が良
くなじみ易いが、溶解性が悪く、粘性がすぐに復元され
ない。一方、粒子が小さく細かいほど溶解性は良好で粘
性は復元され易いが、水に分散させるには時間が掛かる
など分散性は悪い。すなわち、40〜60メッシュの大きさ
の粒子状態にあるヤマイモの粉末が、分散性及び溶解性
に特に優れることが確認された。 〔４〕配合及び完成品の製造 上記のように粉砕されたヤマイモの粉末100 重量部に、
卵粉末、海苔粉末、丸胡麻及び醤油粉末などを85重量部
配合し、粉末状インスタントトロロの完成品とした。こ
のインスタントトロロ100 部に対して、体積比で360 部
の水を添加したら、即席で食飲できるトロロとなった。As can be seen from Table 2 above, when water is added, the larger the yam particles are, the better the dispersibility is and the better the compatibility is, but the poor the solubility is and the viscosity is not immediately restored. On the other hand, as the particles are smaller and finer, the solubility is better and the viscosity is easily restored, but the dispersibility is poor because it takes time to disperse in water. That is, it was confirmed that the yam powder in the particle state of 40 to 60 mesh was particularly excellent in dispersibility and solubility. [4] Blending and manufacture of finished product To 100 parts by weight of the yam powder crushed as described above,
Egg powder, seaweed powder, sesame seeds and soy sauce powder were mixed in an amount of 85 parts by weight to prepare a powdered instant trolley. By adding 360 parts by volume of water to 100 parts of this instant trolley, it became a trolley that can be eaten and drinked instantly.
【００１７】[0017]
【発明の効果】以上詳述した通り、本発明において製造
されたインスタントトロロは、１年じゅうどこでも水さ
えあれば、生ヤマイモを用いて作ったトロロと同様のト
ロロを、即席で製造して簡単に食べることができる。As described in detail above, the instant trolley manufactured in the present invention is a simple trolley similar to the trolley made from raw yam and can be instantly manufactured if water is available anywhere in the year. Can be eaten by
Claims (4)
程； （ロ）前記工程（イ）で得られたヤマイモを冷凍乾燥す
る工程； （ハ）前記工程（ロ）で得られたヤマイモを粉末化する
工程；及び （ニ）前記工程（ハ）で得られたヤマイモ粉末に粉末調
味成分を配合する工程 を含むインスタントトロロの製造方法。1. Each of the following steps: (a) a step of selecting, peeling and shredding the harvested yams; (b) a step of freeze-drying the yams obtained in the step (ii); (c) the above A method for producing an instant trolley, which comprises a step of pulverizing the yam obtained in the step (b); and (d) a step of blending a powder seasoning ingredient into the yam powder obtained in the step (c).
モの品温が40℃を超えないように40℃以下で冷凍乾燥す
ることを特徴とする、請求項１記載の製造方法。2. The production method according to claim 1, wherein the yam is freeze-dried at 40 ° C. or lower so that the product temperature of the yam does not exceed 40 ° C. at a vacuum of 100 mmTorr or lower.
ッシュの大きさの粒子となるように粉末化することを特
徴とする、請求項１記載の製造方法。3. The production method according to claim 1, wherein the freeze-dried yam is pulverized into particles having a size of 40 to 80 mesh.
胡麻及び醤油粉末からなる群から選択された１種以上の
粉末調味成分を、ヤマイモ100 重量部に対して50ないし
150 重量部配合することを特徴とする、請求項１記載の
製造方法。4. The yam powder is mixed with at least one powder seasoning ingredient selected from the group consisting of egg powder, seaweed powder, sesame seeds and soy sauce powder in an amount of 50 to 100 parts by weight of the yam.
150 weight part is mix | blended, The manufacturing method of Claim 1 characterized by the above-mentioned.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR94-2853 | 1994-02-17 | ||
| KR1019940002853A KR970002245B1 (en) | 1994-02-17 | 1994-02-17 | Processing method of instant tororo |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07322845A true JPH07322845A (en) | 1995-12-12 |
| JP2634562B2 JP2634562B2 (en) | 1997-07-30 |
Family
ID=19377350
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6118043A Expired - Fee Related JP2634562B2 (en) | 1994-02-17 | 1994-05-31 | Method of manufacturing instant trolley |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP2634562B2 (en) |
| KR (1) | KR970002245B1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100858822B1 (en) | 2007-05-11 | 2008-09-17 | 삼성에스디아이 주식회사 | Thin film transitor, organic light emitting display device comprising the same and manufacturing of the organic light emitting display device |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5218853A (en) * | 1975-07-31 | 1977-02-12 | Kyupi Kk | Method of producing instant yam potato |
| JPS52120151A (en) * | 1976-04-02 | 1977-10-08 | Teikoku Hormone Mfg Co Ltd | Method of making instant yam potato |
-
1994
- 1994-02-17 KR KR1019940002853A patent/KR970002245B1/en not_active IP Right Cessation
- 1994-05-31 JP JP6118043A patent/JP2634562B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5218853A (en) * | 1975-07-31 | 1977-02-12 | Kyupi Kk | Method of producing instant yam potato |
| JPS52120151A (en) * | 1976-04-02 | 1977-10-08 | Teikoku Hormone Mfg Co Ltd | Method of making instant yam potato |
Also Published As
| Publication number | Publication date |
|---|---|
| KR970002245B1 (en) | 1997-02-26 |
| JP2634562B2 (en) | 1997-07-30 |
| KR950024684A (en) | 1995-09-15 |
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