JPH11178536A - Production of snack food of tuberous roots of beet or the like - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a crispy, porous snack food of delicious flavor which has never existed in the world from a tuberous root such as beet and Polynnia sonchifolia containing a large amount of water and having tough fiber. SOLUTION: A tuberous root is cut into a necessary shape or is not cut and pretreated and immersed in a solution of a saccharide having 20-65 Brix degree for a required time. After taking out the tuberous root, it is frozen or is not frozen and fried under reduced pressure and dried.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a crispy and porous texture that has never been in the world before, compared to tuberous roots that contain a large amount of water and have strong fibers, such as beet and yacon. Related to the production of snack foods. Garlic and tulip bulbs do not contain a large amount of water or sugar like beet or yacon, but still excellent snacks can be made by the method of the present invention.

[0002] Beet is famous as sugar radish, but yacon is a plant that is still cultivated in Japan, is young, and has little familiarity. It is a perennial plant of the Asteraceae native to the Andes region of South America. It is a tuberous root similar to sweet potato, and has a raw taste similar to that of fruit and vegetables. Both beets and yacon contain a large amount of water (75-95% by weight), and have strong fibers that are hard to eat even when boiled. However, it only hardened and was unsuitable for edible use. Therefore, sugar was consumed from the beet and juice was also consumed from the yacon, which was then used for drinking.

[0003]

2. Description of the Prior Art There have been attempts to produce foods such as snacks from beets and yacons.
In particular, Japanese Patent Application Laid-Open No. 8-33046 discloses vacuum-drying a beet or yacon sliced into a thickness of 3 to 15 mm or cut into a bar or stick of 5 to 15 mm, and in this method, the dried fiber is dried as described above. There was no mass that could only be eaten. According to the study of the present inventors, the sugar content of the beet and yacon does not increase to 15 degrees or more until 1 to 1.5 months after harvesting, and natural sweetness is imparted to the product unless it is processed without losing this time. Although it can not be expected, even if there is a sugar content of about 15 degrees, if dried, the fibers will be clumped as described above and will not be edible. When the inventors of the present application experimented with the method of JP-A-8-33046,
The yield of the product with respect to the raw material charge was about 8% for beet and about 7% for yacon. In other words, the moisture of the raw material escapes,
It was confirmed quantitatively that the fiber and a small amount of sugar remained, which proved to be unsuitable as food.

[0004]

The quality of beets and yacon also begins to change immediately after harvesting, and the sugar content is 1 to 4 as described above.
It reaches its maximum after 1.5 months, but then begins to decrease. It is easily fermented by itself and its sugar properties change. Further, it is easily oxidized and easily browns and darkens. Preservation for more than 3 months is extremely difficult due to the growth of spoilage bacteria and mildew.
Therefore, in using beet or yacon as a raw material, it is necessary to minimize this change in quality and maintain stable quality for a long period of time. The present inventors have:
In the course of studying these long-term preservation methods (a separate application was filed at the same time as the present application), a method for overcoming them was discovered.

[0005]

Means for Solving the Problems The present inventors use a sterilization / sterilization treatment for denaturation of beet and yacon by rot bacteria and mildew, an antioxidant for oxidation, For in-house fermentation, we devised a new method that combines enzyme inactivation treatment and long-term storage with frozen storage.However, for sugar changes, supplement external sugar. The idea was to stabilize. This extraneous supply of sugar has been found to play a crucial role in the production of snack foods.

[0006]

The structure of the present invention is as follows. (1) First, the raw material subjected to the pretreatment as described above is referred to as B
It is immersed in a sugar solution having a rix degree of 20 to 65 degrees. The sugar may be maltose, lactose, fructose, beet oligosaccharide, fructooligosaccharide, other monosaccharides, oligosaccharides, or any combination thereof. However, due to the nature of snack foods, oligosaccharides such as maltose, which are low in this, are preferable to monosaccharides having high hygroscopicity. The immersion time should be determined in relation to the sugar content, taking into account the quality of the object and the quality of the product. (2) Next, the raw material having been immersed is frozen at -20 ° C or lower. In this way, long-term storage is possible, and at the same time, there is an effect of partial dehydration, and there is also an effect of making the material porous during the next vacuum fry drying. (3) Finally, the material is subjected to reduced pressure fly drying. This reduced-pressure fly-drying method may be a conventional method, but the method of Japanese Patent No. 1888786 invented by one of the present inventors is most desirable. In this method, the pressure in the autoclave is rapidly reduced from about 2 atm to about 5 Torr, and this is repeated as necessary, while the oil (the temperature is relatively low).
And fry processing. The product obtained in this way is
Both the beet and the yacon yielded close to 30%. That is, the yield is 4 times as high as the yield of the conventional method of 7 to 8%, and the product of the conventional method is almost a lump of fibers. While maintaining the natural nutrition, it became a product with excellent crispy and porous texture.

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The embodiments of the present invention will be described below in more detail by way of examples. Table 1 shows all the steps including the pretreatment of the present invention.

[Table 1]

[0008]

【Example】

Example 1 After harvesting yacon, washing with a high-pressure washing machine using a washing solution containing 0.3% chlorine or 2% hydrogen peroxide (hereinafter referred to as a first solution), the first solution Peel off with a moulting machine while pickling, stick (15mm square, length 120mm)
Cut processing. Thereafter, ascorbic acid was added to an aqueous solution having a sea salt or crude salt concentration of 1.5% to adjust the pH to 5 to 5.
6, the yacon was immersed in an aqueous solution (hereinafter referred to as a second liquid), and a 1% aqueous sodium bicarbonate solution was divided into several portions and added to the immersed yacon, followed by blanching at a temperature of 95 ° C for 5 minutes. Remove and quench. After blanching, a solution prepared with maltose solution and beet oligosaccharide so as to have a Brix degree of 50 degrees (hereinafter, referred to as a third liquid)
The yacon is immersed for 4.5 hours in a solution obtained by adding vitamin E to the mixture. The Brix degree at this time was 30 degrees. Thereafter, it is rapidly cooled (-40 ° C). Use an autoclave with a rotating basket body that can be pressurized and depressurized.
%, Cottonseed oil 20%, sesame oil 7%, flower oil 13%, palm oil 10% and salad oil 10%. Pressure 5
At Torr, fry at 135 ° C. for 6 minutes at the beginning of the feeding of yacon, and then at 105 ° C. for 44 minutes, for a total of 50 minutes. After frying, the cage was rotated at 450 rpm for 30 minutes to centrifuge the oil. The product thus obtained was an excellent snack dried product having a yield of 27%, a residual oil content of 15%, a residual water content of 1.5%, a porous and crisp color, and a vivid yellow-white color and flavor.

Example 2 A beet root is washed with a first liquid under high pressure, then peeled, and cut into a 15 mm square, 120 mm long stick while dipping in the first liquid. Next, the second liquid is used as a blanching liquid, blanched at 95 ° C. for 10 minutes, taken out and rapidly cooled. Then, this is immersed in the third liquid, taken out when the Brix degree reaches 30 degrees, and rapidly cooled (−40 ° C.). The frying oil and the autoclave were the same as in Example 1, and the pressure was 5 Torr, and the raw material was initially charged at 135 ° C. for 6 minutes, and then at 125 ° C. for 49 minutes, followed by frying for a total of 55 minutes, and the basket was rotated at 450 rpm for 30 minutes. The oil was centrifuged. The obtained product has a high yield of 28.5%, having a residual oil content of 17%, a residual water content of 0.8%, a porous and crisp color and a vivid yellow-white color and flavor,
In addition, an excellent snack dried product having a beautiful annual ring pattern was obtained.

Example 3 Tulip bulbs are subjected to high pressure washing using the first liquid.
After moulting, cut into flakes having a thickness of 5 mm. Using the second liquid for blanching, blanching is performed at 95 ° C. for 2 minutes, taken out and quenched. Then, after immersing in the 3rd liquid for 24 hours, it cools rapidly (-20 degreeC). The frying oil and the autoclave were the same as in Example 1, and the pressure was 5 Torr.
The raw material was initially charged at 130 ° C. for 6 minutes, and then 115
At 39 ° C for a total of 45 minutes.
The oil was centrifuged at 50 rpm for 30 minutes. The obtained product had a yield of 27%, a residual oil content of 18%, and a residual moisture of 1.2%.
%, Excellent dry snack product with a vivid color tone and flavor of porous, crisp and white.

Example 4 Garlic bulbs made into original granules by a denucleator are dehulled by a dehuller and subjected to high-pressure sterilization washing using the first liquid.
A solution obtained by adding 1% aqueous sodium bicarbonate solution to the second solution is used as a blanching solution, and blanching treatment is performed at 95 ° C. for 8 minutes.
Remove and quench. Thereafter, the resultant is immersed in a solution obtained by adding a small amount of a decomposing enzyme (cellulase) to the third liquid, and then rapidly cooled (-35 ° C). Frying oil and autoclave were used in Example 1.
At a pressure of 5 Torr, and 135
Fry at 6 ° C for 6 minutes, then at 125 ° C for 54 minutes for a total of 60 minutes. After the fry, the cage body is 450rpm
and the oil was centrifuged. The obtained product has a very high yield of 35%, a residual oil content of 16%,
It was an excellent snack-dried product with a residual moisture of 0.5%, a porous, crisp and vivid tan color.

Comparative Example 1 A snack was produced from Yacon by the method disclosed in JP-A-8-33046. After harvesting the yacon, it is washed with water and cut into 10 mm square and 120 mm long. After blanching for several minutes in boiling salt water (90 ° C.), the mixture is rapidly cooled. After drying and freezing, frying was performed at a frying temperature of 100 ° C. for 50 minutes using palm oil as the frying oil at a pressure of 10 Torr. The product thus obtained had a yield of 7.0%, a residual oil content of 23% and a water content of 2.0%. Further, it was brown, almost in a state of a mass of fibers, and was hard and could not be eaten very much.

[0014]

The invention of the present application is particularly intended for fibrous tough tuberous roots having a large amount of water, but the idea of penetrating sugars from the outside, which is the central idea of the present invention, is that of other objects. The present invention can be widely applied to snack products, and is a useful invention applicable not only to tulip bulbs and garlic, but also to various other vegetables and root vegetables.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Koichi Ando 582-1, Midoricho, Bunkyodai, Ebetsu, Hokkaido Dairy Gakuen University Dairy Manufacturing Laboratory

Claims (3)

[Claims] 1. A pretreatment is carried out by cutting or not cutting tuberous roots into a required form, and this is subjected to a Brix degree of 20 to 6
A method for producing a tuberous root snack food characterized by being immersed in a sugar solution at a required temperature for 5 hours, taken out, frozen, or not dried, and fried under reduced pressure. 2. The method for producing a snack food according to claim 1, wherein the sugar solution is maltose, starch syrup, lactose, fructose, beet oligosaccharide, fructooligosaccharide, other monosaccharides or oligosaccharides. 3. A method for producing a snack food according to claim 1, wherein said tubers are beet, yacon, garlic or tulip bulbs.