JPH08131115A - Processed food product from yam - Google Patents

Abstract

PURPOSE: To obtain a processed food product of yam in which harsh taste is masked to increase its drinking or eating chances, excellent in handleability by admixing a prescribed amount of fruits to yams, adding sugar after grinding, and heating and concentrating until the mixture becomes a soluble solid. CONSTITUTION: Yams (Dioscored japonica) is mixed and ground with fruits such as apples, pears, oranges or strawberries or vegetables such as pumpkins or carrots at weight ratio of 95/2-2/95, then a saccharide such as sucrose is added thereto preeferably in an amount of 70-120wt.% and heated and concentrated until the mixture becomes a soluble solid.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to processed foods made from yams.

[0002] In the present invention, yams are a general term for vegetables of the genus Dioscorea, such as white yam and Chinese yam.
syam), Ginenjo (natural yam), Ginkgo biloba, Tsukuneimo, etc., which are the short root species of Chinese yam, and include dried products of each.

[0003]

2. Description of the Related Art Yamano yams have long been known as healthy foods, and they are ground and ground, and then yamakake, barley, and grated soup,
Alternatively, in addition to being eaten as boiled food, it has also been used for confectionery and okonomiyaki, making use of its unique viscosity.

[0004]

However, as a method of utilizing yams, for example, JP-A-60-1563 is used.
51, JP-A-61-106516, JP-A-63-192
No. 722, JP-A-3-262455, etc., have not been generally used, although they have been shown to have the effects of lowering blood viscosity, lowering blood glucose, treating diabetes, and treating cancer.

Health foods using powders of yams are also disclosed in, for example, JP-A-58-36358 and JP-A-60-8.
7772, JP-A-1-240172, etc., but it is only used as a bulking agent for other components such as pigeon wheat, ginseng and plum extract.

Also, as a new food product, it is used for cheese (JP-A-62-194033), ice cream (JP-A-2-312548), and sausage (JP-A-4-1660).
62) and the like, but pickles (Japanese Patent Laid-Open No. 61-242)
540, Japanese Unexamined Patent Publication No. 1-20055) is only on the market, and the use of Yamano yams beyond the traditional use such as Yamakake has not yet appeared.

[0007] The reasons for the decrease in the frequency of use of yams are as follows. Viscosity peculiar to yams, handling problems such as itching when touching the skin, taste problems such as peculiar astringent taste, and western style of eating habits. There may be a problem that the number of Japanese-style menus will decrease due to the change.

[0008]

Means for Solving the Problems The present invention was created in view of the above-mentioned problems, and it is possible to obtain a taste of yams having excellent properties as a health food from the viewpoint of taste, handling and cooking range. The object of the present invention is to solve the above problem and provide it as a food processed into a form that can be consumed by everyone.

That is, the processed food of the present invention is prepared by adding sugars to the yams and adding them to vegetables or fruits in a weight ratio of 95: 5 to 5:95 or a mixture of both and grinding them. It is obtained by heating and concentrating until it becomes a soluble solid.

The method for producing this processed food will be described in detail below. Here, fruits are apples, pears, peaches, peaches,
Apricot, orange, mandarin orange, grapefruit, lemon, grape, strawberry, kiwifruit, strawberry,
Plum, pineapple, guava, papaya and the like can be mentioned.

Examples of the vegetables include pumpkin, carrot, tomato, horse mackerel, spinach, komatsuna, broad bean, togan, radish, beet, horseradish, rhubarb and the like.

It should be noted that, for convenience of explanation, vegetables or fruits, or a mixture of both are collectively referred to as "fruits and the like" in this specification.

First, the washed, peeled and ground yams are washed, and if necessary peeled and removed at a weight ratio of 95: 5 to 5:95, preferably 20:80 to 80:20. Mix cores, cores, and sprinkled fruits. At this time, in the ratio of yams and fruits, when the ratio of yams is less than 5, the flavor of yams is lost, and when it exceeds 95, the astringent taste of yams is masked with fruits, or with a fragrance. It will be difficult.

Next, saccharides are added in consideration of the amount of water added and the degree of concentration. Generally, the sweetening rate is 70 to 1 for fruits and the like.
Although it is 20% by weight, it is determined in consideration of taste and storability. Here, sugar, sugar, starch syrup, glucose,
Fructose, maltose, invert sugar, isomerized sugar, honey, sorbitol, maltitol, reduced starch sugar additive, various oligosaccharides and the like are used, but the contents of the present invention are not limited thereto.

Next, heating is carried out. Usually, an open type or vacuum steam kettle is used, and if necessary, concentration is carried out until the desired soluble solid content is reached.

At this time, water-solubilization of pectins such as fruits,
An acidulant may be added for the purpose of gelling and flavoring. Acidulants include lemon juice, citric acid, malic acid, tartaric acid,
And the respective Na salts are mainly used.

When pectins such as fruits are insufficient and sufficient texture cannot be obtained, other gelling agents and stabilizers may be added. Normally, powdered LM is used as the gelling agent.
Although pectin and HM pectin are used, curdlan, gellan gum, non-amide LM pectin, konjac and the like can also be used to produce the heat resistant processed food. As the stabilizer, guar gum, locust bean gum, carrageenan, xanthan gum, tamarind gum, arganate, CMC and the like are used.

In addition, colorants, fragrances, antioxidants, preservatives, antifoaming agents, Western liquor, salt and the like may be added.

Next, when the heating is completed, a predetermined container is filled before the gel set occurs, and if necessary, heat sterilization and cooling are performed.

[0020]

According to the present invention having the above-mentioned constitution, the action of masking the astringent taste peculiar to the yams is caused by fruits and the like.

Further, the viscosity peculiar to yam yams also has an action to be eliminated by heating and concentrating until it becomes a soluble solid with fruits and the like.

On the other hand, since this processed food is provided not as yam yam but as a soluble solid substance having sweetness, it is spread on bread or the like, or topping bread, Western confectionery, baked confectionery, frozen dessert, dessert, etc. , Which can be used in various fields such as filling.

[0023]

EXAMPLES The detailed contents of the present invention will be described below with reference to examples.

[Example 1] 700 g of a medium-sized, suitably-ripened Victorian strawberry sag was washed and washed with water.
Add 1 kg of sugar to a mixture of 300 g of peeled and ground potatoes, ripen with stirring without burning,
Add citric acid so that the pH is 2.9-3.5. Stop heating when the reading reaches 65% with a refractometer, and while hot, fill a wide-mouth bottle that has been sterilized by boiling in advance and
Sterilize at 00 ° C for 5 minutes. This was gradually cooled, and when the water temperature reached the same level, it was further sufficiently cooled with cold water to produce processed foods of yams.

[Example 2] An apple (red pearl) was washed with water, cut into slices, added with a small amount of water, and boiled to the extent that it could be boiled.
800g of malt syrup is added to 200g of brewed rice and 800g of washed, peeled and ground potatoes.
27 g of LM pectin dissolved in 200 ml of hot water after ripening to 50% sugar content
Adjust the pH to 3.1-3.3 by adding 23 ml of 0% citric acid solution and a little lemon essence. This is Example 1
Bottled in the same manner as in, to produce processed foods of yams.

[Example 3] After washing with water and thinly slicing, 300 g of carrots that had been boiled and boiled with water and boiled, and 700 g of washed potatoes that had been washed, peeled, and ground were combined with 600 g of maltooligosaccharides and 400 g of maltitol. Water 400
Add ML to boil to 45% sugar, 23 g LM pectin dissolved in 100 ml hot water, 6 g K (kappa) -carrageenan, 3 g locust bean gum, 20 ml 50% citric acid solution, a little lemon juice, add 3 PH. Adjust to 0.1 to 3.3. This was bottled in the same manner as in Example 1 to produce processed foods of yams.

[0027]

The yams have been known as a healthy food since ancient times, and recently their efficacy has been medically clarified. However, the present situation is that the number of eating opportunities is gradually decreasing due to the fact that it is difficult to handle at home due to its peculiar viscosity or the traditional food is cut off due to westernization of eating habits.

The present invention is the result of earnest research for solving such a problem. First, it was made difficult to handle the yams at home by forming a soluble solid processed food instead of the yams. .

Next, the acrid taste peculiar to yams was masked by mixing with fruits and the like, and combined with the fact that sugar was added, it was made edible for everyone.

On the other hand, the above-mentioned effect means that the Japanese yam, which was conventionally believed as a food ingredient for Japanese food, can be used for Western-style eating habits, and it can be expected that the number of eating opportunities will be dramatically increased. , Can also contribute to a healthy diet.

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[Procedure amendment]

[Submission date] November 22, 1994

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] Full text

[Correction method] Change

[Correction content]

[Document name] Statement

[Invention title] Processed foods of yams

[Claims]

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to processed foods made from yams.

[0002] In the present invention, yams are a general term for vegetables of the genus Dioscorea, such as white yam and Chinese yam.
syam), Ginenjo (natural yam), Ginkgo biloba, Tsukuneimo, etc., which are the short root species of Chinese yam, and include dried products of each.

[0003]

2. Description of the Related Art Yamano yams have long been known as healthy foods, and they are ground and ground, and then yamakake, barley, and grated soup,
Alternatively, in addition to being eaten as boiled food, it has also been used for confectionery and okonomiyaki, making use of its unique viscosity.

[0004]

However, as a method of utilizing yams, for example, JP-A-60-1563 is used.
51, JP-A-61-106516, JP-A-63-192
No. 722, JP-A-3-262455, etc., have not been generally used, although they have been shown to have the effects of lowering blood viscosity, lowering blood glucose, treating diabetes, and treating cancer.

Health foods using powders of yams are also disclosed in, for example, JP-A-58-36358 and JP-A-60-8.
7772, JP-A-1-240172, etc., but it is only used as a bulking agent for other components such as pigeon wheat, ginseng and plum extract.

Also, as a new food product, it is used for cheese (JP-A-62-194033), ice cream (JP-A-2-312548), and sausage (JP-A-4-1660).
62) and the like, but pickles (Japanese Patent Laid-Open No. 61-242)
540, Japanese Unexamined Patent Publication No. 1-20055) is only on the market, and the use of Yamano yams beyond the traditional use such as Yamakake has not yet appeared.

[0007] The reasons for the decrease in the frequency of use of yams are as follows. Viscosity peculiar to yams, handling problems such as itching when touching the skin, taste problems such as peculiar astringent taste, and western style of eating habits. There may be a problem that the number of Japanese-style menus will decrease due to the change.

[0008]

Means for Solving the Problems The present invention was created in view of the above-mentioned problems, and it is possible to obtain a taste of yams having excellent properties as a health food from the viewpoint of taste, handling and cooking range. The object of the present invention is to solve the above problem and provide it as a food processed into a form that can be consumed by everyone.

That is, the processed food of the present invention is prepared by adding sugars to the yams and adding them to vegetables or fruits in a weight ratio of 95: 5 to 5:95 or a mixture of both and grinding them. heated until the soluble solids, obtained by performing concentrated.

The method for producing this processed food will be described in detail below. Here, fruits are apples, pears, peaches, peaches,
Apricot, orange, mandarin orange, grapefruit, lemon, grape, strawberry, kiwifruit, strawberry,
Plum, pineapple, guava, papaya and the like can be mentioned.

Examples of the vegetables include pumpkin, carrot, tomato, horse mackerel, spinach, komatsuna, broad bean, togan, radish, beet, horseradish, rhubarp and the like.

It should be noted that, for convenience of explanation, vegetables or fruits, or a mixture of both are collectively referred to as "fruits and the like" in this specification.

First, the washed, peeled and ground yams are washed, and if necessary peeled and removed at a weight ratio of 95: 5 to 5:95, preferably 20:80 to 80:20. Mix cores, cores, and sprinkled fruits. At this time, in the ratio of yams and fruits, when the ratio of yams is less than 5, the flavor of yams is lost, and when it exceeds 95, the astringent taste of yams is masked with fruits, or with a fragrance. It will be difficult.

Next, saccharides are added in consideration of the amount of water added and the degree of concentration. Generally, the sweetening rate is 70 to 1 for fruits and the like.
Although it is 20% by weight, it is determined in consideration of taste and storability. Here, sugar, sugar, starch syrup, glucose,
Fructose, maltose, invert sugar, isomerized sugar, honey, sorbitol, maltitol, reduced starch sugar additive, various oligosaccharides and the like are used, but the contents of the present invention are not limited thereto.

[0015] Then for heating, but using normal open or vacuum vapor kettle performs concentrated to the soluble solids of the object as necessary.

At this time, water-solubilization of pectins such as fruits,
An acidulant may be added for the purpose of gelling and flavoring. Acidulants include lemon juice, citric acid, malic acid, tartaric acid,
And the respective Na salts are mainly used.

When pectins such as fruits are insufficient and sufficient texture cannot be obtained, other gelling agents and stabilizers may be added. Normally, powdered LM is used as the gelling agent.
Although pectin and HM pectin are used, curdlan, gellan gum, non-amide LM pectin, konjac and the like can also be used to produce the heat resistant processed food. As the stabilizer, guar gum, locust bean gum, carrageenan, xanthan gum, tamarind gum, arganate, CMC and the like are used.

In addition, colorants, fragrances, antioxidants, preservatives, antifoaming agents, Western liquor, salt and the like may be added.

Next, when the heating is completed, a predetermined container is filled before the gel set occurs, and if necessary, heat sterilization and cooling are performed.

[0020]

According to the present invention having the above-mentioned constitution, the action of masking the astringent taste peculiar to the yams is caused by fruits and the like.

[0021] Further, yam such specific viscosity also heated until the soluble solids with fruit or the like, resulting in action is eliminated by being concentrated.

[0022] On the other hand, the processed food is not a figure of yam class, since it is provided as the soluble solids with a sweet taste, spread, such as bread or, bread, western confectionery, baked goods, frozen desserts, topping of desserts, etc. , Which can be used in various fields such as filling.

[0023]

EXAMPLES The detailed contents of the present invention will be described below with reference to examples.

[Example 1] 700 g of a medium-sized, suitably-ripened Victorian strawberry sag was washed and washed with water.
Add 1 kg of sugar to a mixture of 300 g of peeled and ground potatoes, ripen with stirring without burning,
Add citric acid so that the pH is 2.9-3.5. Stop heating when the reading reaches 65% with a refractometer, and while hot, fill a wide-mouth bottle that has been sterilized by boiling in advance and
Sterilize at 00 ° C for 5 minutes. This was gradually cooled, and when the water temperature reached the same level, it was further sufficiently cooled with cold water to produce processed foods of yams.

[Example 2] An apple (red pearl) was washed with water, cut into slices, added with a small amount of water, and boiled to the extent that it could be boiled.
800g of malt syrup is added to 200g of brewed rice and 800g of washed, peeled and ground potatoes.
GM pectin 27 dissolved in 200 ml of hot water after adding 50 g of sugar, 700 g of sugar and 500 ml of water and simmering to 50% sugar content
g, 50% citric acid solution 23 ml, and a little lemon essence are added to adjust the pH to 3.1 to 3.3. This was bottled in the same manner as in Example 1 to produce processed foods of yams.

[Example 3] After washing with water and thinly slicing, 300 g of carrots that had been boiled and boiled with water and boiled, and 700 g of washed potatoes that had been washed, peeled, and ground were combined with 600 g of maltooligosaccharides and 400 g of maltitol. Water 400
Add ML to boil to 45% sugar content, dissolve 23 g of LM pectin dissolved in 100 ml of hot water, 6 g of K (kappa) -carrageenan, 3 g of locust bean gum, 20 ml of 50% citric acid solution, a little of lemon juice and add PH to 3 1 ~
Adjust to 3.3. This was bottled in the same manner as in Example 1 to produce processed foods of yams.

[0027]

The yams have been known as a healthy food since ancient times, and recently their efficacy has been medically clarified. However, the present situation is that the number of eating opportunities is gradually decreasing due to the fact that it is difficult to handle at home due to its peculiar viscosity or the traditional food is cut off due to westernization of eating habits.

[0028] The present invention is a result of extensive studies to solve these problems, first the handling of home yam such by the variable <br/> soluble solids processed food rather than the figure of yam such The difficulty has been resolved.

Next, the acrid taste peculiar to yams was masked by mixing with fruits and the like, and combined with the fact that sugar was added, it was made edible for everyone.

On the other hand, the above-mentioned effect means that the Japanese yam, which was conventionally believed as a food ingredient for Japanese food, can be used for Western-style eating habits, and it can be expected that the number of eating opportunities will be dramatically increased. , Can also contribute to a healthy diet.

Claims (4)

[Claims] 1. A method in which fruits are mixed in a ratio of 95: 5 to 5:95 by weight with respect to yams and sugar is added to a ground product, and the mixture is heated and concentrated until it becomes a soluble solid substance. Processed foods of yams obtained by. 2. A mixture of the yams and vegetables other than the yams at a weight ratio of 95: 5 to 5:95 is ground and mixed with saccharides, and this is heated until it becomes a soluble solid, Processed foods of yams, obtained by concentrating. 3. Sugars are added to the yams and ground to a mixture of fruits and vegetables excluding yams, and sugar is added to the yams until a solid soluble solid is obtained. A processed food of yam yam obtained by heating and concentrating. 4. The processed food of yam yam according to any one of claims 1 to 3, wherein the sugar content of sugar is 70 to 120% by weight.