JPS63123337A - Frozen grated yam - Google Patents
Frozen grated yamInfo
- Publication number
- JPS63123337A JPS63123337A JP61271291A JP27129186A JPS63123337A JP S63123337 A JPS63123337 A JP S63123337A JP 61271291 A JP61271291 A JP 61271291A JP 27129186 A JP27129186 A JP 27129186A JP S63123337 A JPS63123337 A JP S63123337A
- Authority
- JP
- Japan
- Prior art keywords
- yam
- frozen
- grated
- grated yam
- mixture
- 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
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 229910019142 PO4 Inorganic materials 0.000 claims description 7
- 235000019465 surimi Nutrition 0.000 claims description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 6
- 239000010452 phosphate Substances 0.000 claims description 6
- 235000019832 sodium triphosphate Nutrition 0.000 abstract description 2
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 abstract description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract 1
- 150000003016 phosphoric acids Chemical class 0.000 abstract 1
- 239000000600 sorbitol Substances 0.000 abstract 1
- 235000004879 dioscorea Nutrition 0.000 description 20
- 244000281702 Dioscorea villosa Species 0.000 description 17
- 235000002723 Dioscorea alata Nutrition 0.000 description 16
- 235000005362 Dioscorea floribunda Nutrition 0.000 description 16
- 235000004868 Dioscorea macrostachya Nutrition 0.000 description 16
- 235000005361 Dioscorea nummularia Nutrition 0.000 description 16
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 description 16
- 235000021317 phosphate Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 150000008163 sugars Chemical class 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000002253 acid Substances 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000007056 Dioscorea composita Nutrition 0.000 description 1
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 1
- 240000008955 Dioscorea japonica Species 0.000 description 1
- 235000005251 Dioscorea japonica Nutrition 0.000 description 1
- 241000544646 Dioscorea polystachya Species 0.000 description 1
- 235000000504 Dioscorea villosa Nutrition 0.000 description 1
- 241000234272 Dioscoreaceae Species 0.000 description 1
- 241000543370 Galax Species 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 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
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 1
- 229920000057 Mannan Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 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
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 1
- 235000011180 diphosphates Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229940005740 hexametaphosphate Drugs 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
〈発明の目的〉
産業上の利用分野
本発明は山芋の冷凍すり身に係り、詳しくは、山芋の冷
凍食品の製造を可能とする山芋の冷凍すり身に係る。DETAILED DESCRIPTION OF THE INVENTION <Object of the Invention> Industrial Application Field The present invention relates to frozen surimi of yam, and more particularly, to frozen surimi of yam that enables production of frozen yam food.
従 来 の 技 術
ヤマノイモ科の多年生つる草である山芋は自然薯（じね
んじょ）、長芋（ながいも）、大和薯（やまといも）な
どの種類があるが、何れも主成分は澱粉であって、グロ
ブリン様蛋白質にマンナンが弱く結合した粘着物を含み
、とろろ汁、酢の物などの日本料理において独特な食感
が好まれているほか、東予、水産練り製品、がんもどき
、めん類などに用いられている。Conventional technology There are various types of yam, a perennial vine belonging to the Dioscoreaceae family, such as wild yam, nagaimo, and yam, but the main component of all of them is starch, which is similar to globulin. It contains a sticky substance in which mannan is weakly bound to protein, and is loved for its unique texture in Japanese dishes such as yam soup and vinegared dishes, and is also used in Toyo, fish paste products, Ganmodoki, noodles, etc.
しかし、謂りおろした山芋は冷凍保存すると、変性して
粘性を大巾に失なうため、食に供する直前に）習りおろ
して食べるか、冷凍しても一週間以内の短期間に消費し
てしまう必要があり、贋りおろした山芋を利用した冷凍
食品を市場に提供する口とは不可能であった。However, if grated yams are stored frozen, they will denature and lose their viscosity to a large extent, so they should be grated immediately before serving, or consumed within a week even if frozen. It was impossible to sell frozen foods using grated yams to the market.
発明が解決しようとする問題点
本発明はこれらの問題点の解決を目的とし、具体的には
、摺りおろした山芋の凍結安定性を改良し、円りおろし
た山芋を利用した冷凍食品の製造を可能とする凍結安定
性の良い山芋の冷凍すり身を提供することを目的とする
。Problems to be Solved by the Invention The present invention aims to solve these problems, and specifically, improves the freezing stability of grated yam and manufactures frozen foods using grated yam. The purpose of the present invention is to provide frozen surimi of yam with good freezing stability.
〈発明の構成〉
問題点を解決するための
手段ならびにその作用
本発明は、摺りおろした山芋に０．５〜１０ｆｆｉｆｆ
ｉ％の糖類若しくは０．５〜１０重母％の糖類と０．０
１〜０．５電量％の重合燐酸塩との混合物を均一に混合
し凍結したことを特徴とする。<Structure of the invention> Means for solving the problem and its operation The present invention provides grated yam with 0.5 to 10 ffiff
i% saccharide or 0.5-10% saccharide and 0.0
It is characterized in that a mixture with 1 to 0.5 coul% of polymerized phosphate is uniformly mixed and frozen.
以下、本発明の手段たる構成ならびに作用を説明すると
、次の通りである。Hereinafter, the structure and operation of the means of the present invention will be explained as follows.
従来、山芋の凍結時の安定性向−トについては仝〈提案
されておらず、ましてや摺りおろした山芋の安定性向上
については全く提案されていない。Hitherto, no proposals have been made regarding the stability of yams during freezing, and even more so, no proposals have been made at all regarding improving the stability of grated yams.
そこで、摺りおろした山芋の凍結時の安定性低下の理由
について詳しく検討した結果、摺りおろした山芋は凍結
時に水分の多いところから凍結するため、未凍結部分は
次餉に濃度が高くなり、その高濃度の条件で冷凍保管中
に蛋白質が変性を起すことが考えられた。従って、極力
水分を均質にすることおよび凍ｌａＨ縮が生じた場合に
、濃縮部分で蛋白変性が起りにくくすればよいことを知
見し、この知見にもとすき更に検討を進めた結果、水分
の均質化のためには重合ｇ４酸塩、また、濃縮部分の蛋
白変性防１トのためには、糖類の添加が有効であること
を知り、本発明の完成に至った。Therefore, we conducted a detailed study on the reason why the stability of grated yam decreases when frozen, and found that when grated yam freezes, it freezes starting from the areas with high moisture content, so the unfrozen parts become more concentrated the next time they are frozen. It was thought that the protein would be denatured during frozen storage under high concentration conditions. Therefore, we found that it is best to make the water as homogeneous as possible and to make it difficult for protein denaturation to occur in the concentrated part when freezing-laH condensation occurs. It was found that addition of polymerized 4-acid salts for homogenization and addition of saccharides to prevent protein denaturation in the concentrated portion was effective, leading to the completion of the present invention.
すなわち、本発明に係る山芋の冷凍すり身は、摺りおろ
した山芋に０．５〜１０重量％（以下、単に％とする。That is, the frozen ground yam according to the present invention contains 0.5 to 10% by weight (hereinafter simply referred to as %) of grated yam.
）の糖類若しくは０．５〜１０％の糖類と０．０１〜０
．５％の重合燐酸塩との混合物を均一に混合し凍結した
冷凍すり身である。) sugars or 0.5-10% sugars and 0.01-0
．． This is frozen surimi made by uniformly mixing and freezing a mixture with 5% polymerized phosphate.
使用する糖類としては蔗糖、グルコース、ソルピＩ・−
ル、ガラク［・−ス等の単糖類または多糖類が使用され
るが、メーラード反応による褐変を起さない点からソル
ビＩ・−ルが最も適している。その添加量は０．５％以
下では凍結時の安定性向上の効果がなく、また、１０％
以上添加すると、甘味が強くなり好ましくないので、０
．５〜１０％の添加が好ましい。The sugars used are sucrose, glucose, Sorpi I.-
Although monosaccharides or polysaccharides such as sorbyl and galax are used, sorbyl is the most suitable because it does not cause browning due to the Maillard reaction. If the amount added is less than 0.5%, it will not have the effect of improving stability during freezing;
If more than
．． Addition of 5 to 10% is preferred.
また、使用される重合燐酸塩としてはトリポリ燐酸塩、
ピロ燐酸塩、テトラポリｖＡｗＩ塩、ヘキサメタ燐酸塩
等が有効である。その添加量は０．０１％以下では効果
が無く、また、０．５％以上添加すると渋味がでる等の
影響がある。従って、０．０１〜０．５％の添加が好ま
しい。In addition, the polymerized phosphates used include tripolyphosphate,
Pyrophosphate, tetrapolyvAwI salt, hexametaphosphate, etc. are effective. If the amount added is less than 0.01%, there will be no effect, and if it is added more than 0.5%, there will be effects such as astringent taste. Therefore, addition of 0.01 to 0.5% is preferable.
また、前記糖類と前記重合燐酸塩とを併用すると、その
添加効果を更に向上させることができる。Further, when the saccharide and the polymerized phosphate are used in combination, the effect of the addition can be further improved.
なお、この場合、重合ｆ１４酸塩は慨して水にとけ難く
、添加量も少ないので、混合時の分散・をよくするため
予め糖と充分混合したものを添加することが望ましい。In this case, since polymerized f14 acid salts are generally difficult to dissolve in water and the amount added is small, it is desirable to add a mixture sufficiently mixed with sugar in order to improve dispersion during mixing.
実施例 以下、実施例によって更に説明する。Example This will be further explained below with reference to Examples.
（実施例）
長芋を充分に洗滌した後、常法により層りおろし、以下
に示す３種類のサンプルを調製し、凍結後−２０℃で保
存し、１４日および３０日後の粘度変化および官能検査
を実施した。(Example) After thoroughly washing the Japanese yam, it was layered and grated using a conventional method to prepare the three types of samples shown below. After freezing, the samples were stored at -20°C, and viscosity changes and sensory tests were conducted after 14 and 30 days. was carried out.
なお、粘度測定はビスコテスターＭＯ旺ＬＶＡ−０４（
リオン社製品）を使用し、また、官能検査は５点満点法
で実施した。In addition, the viscosity measurement was performed using Visco Tester MOON LVA-04 (
A product from Rion Co., Ltd.) was used, and the sensory test was conducted using a five-point scale.
サンプルト・・・・・対象品（無添加）サンプル２・・
・・・・液体ソルビｉ・−ル１％を添加しく本発明品）
４二に混合
サンプル３・・・・・・液体ソルビ！・−ル１％および
重ｃ本発明品） 含燐酸塩０．２％を添加し均一に混合
試験結果を第１表に示す。Samplet...Target product (additive-free) Sample 2...
...Product of the present invention with addition of 1% liquid sorbyl)
42 Mixed sample 3...Liquid Solbi! Table 1 shows the results of a homogeneous mixing test with the addition of 0.2% of a phosphate-containing salt.
第１表
結果は第１表に示すように、本発明品は対傘品に比べ明
らかな有意差を示し、無添加の対象品は粘度が３．０ポ
アズに低下し、商品価値を失なったのに対し、本発明品
Ｎ１２Ｊ５よび＆３は充分に商品価値を保持していた。The results in Table 1 As shown in Table 1, the product of the present invention showed a clear significant difference compared to the compatible product, and the target product without additives had a viscosity of 3.0 poise and did not lose its commercial value. On the other hand, the products of the present invention, N12J5 and &3, had sufficient commercial value.
・て発明の効宋〉
以上説明したように、本発明は、摺りおろした山芋に０
．５〜１０％の糖類若しくは０．５〜１０％の糖類と０
．０１〜０．５％の重合燐酸塩との混合物を均一に混合
し、凍結した山芋の冷凍すり身であって、従来、冷凍保
存すると粘性を大巾に低下するため、商品化することが
できなかった山芋の冷凍すり身を市場に提供することが
できるようになった。・Effects of the invention in Song Dynasty> As explained above, the present invention provides zero
．． 5-10% sugars or 0.5-10% sugars and 0
．． It is a frozen surimi of yam made by uniformly mixing a mixture with 01 to 0.5% of polymerized phosphate, and conventionally, it could not be commercialized because the viscosity greatly decreased when frozen. Now we can offer frozen minced yam to the market.
Claims (1)
一に混合し凍結して成ることを特徴とする山芋の冷凍す
り身。 ２）摺りおろした山芋に０．５〜１０重量％の糖類と０
．０１〜０．５重量％の重合燐酸塩とを均一に混合し凍
結して成ることを特徴とする山芋の冷凍すり身。[Scope of Claims] 1) Frozen surimi of yam, characterized in that it is made by uniformly mixing 0.5 to 10% by weight of sugar with grated yam and freezing the mixture. 2) Add 0.5 to 10% by weight of sugar and 0 to grated yam
．． 1. Frozen surimi of yam characterized by being uniformly mixed with 01 to 0.5% by weight of polymerized phosphate and frozen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61271291A JPS63123337A (en) | 1986-11-14 | 1986-11-14 | Frozen grated yam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61271291A JPS63123337A (en) | 1986-11-14 | 1986-11-14 | Frozen grated yam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63123337A true JPS63123337A (en) | 1988-05-27 |
Family
ID=17498001
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61271291A Pending JPS63123337A (en) | 1986-11-14 | 1986-11-14 | Frozen grated yam |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63123337A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905177A (en) * | 2015-05-18 | 2015-09-16 | 彭婷婷 | Chinese yam paste for tonifying spleen and nourishing stomach |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56124339A (en) * | 1980-03-05 | 1981-09-30 | Meiji Seika Kaisha Ltd | Preparation of frozen grated yam |
| JPS61128838A (en) * | 1984-11-28 | 1986-06-16 | Q P Tamago Kk | Frozen yam |
-
1986
- 1986-11-14 JP JP61271291A patent/JPS63123337A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56124339A (en) * | 1980-03-05 | 1981-09-30 | Meiji Seika Kaisha Ltd | Preparation of frozen grated yam |
| JPS61128838A (en) * | 1984-11-28 | 1986-06-16 | Q P Tamago Kk | Frozen yam |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905177A (en) * | 2015-05-18 | 2015-09-16 | 彭婷婷 | Chinese yam paste for tonifying spleen and nourishing stomach |
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