JP3992865B2 - 飴 Dust-resistant 飴 and 飴 -coated food - Google Patents

Description

【００１３】
実施例２
中華ポテトの保存テスト
剥離したサツマイモ１ｋｇを乱切りにして食用油中で１５０℃８分油ちょうした。 一方、グラニュー糖３５％、麦芽飴３５％、トレハロース３０％を水と共に加熱して飴とし、これに前に油ちょうしたサツマイモを加え混合し、サツマイモの表面に均一に飴を絡ませた。
これを冷却後、バラ凍結し包装して中華ポテトの冷凍食品を得た。
対象品として、ショ糖５０％、水飴５０％の飴配合にて上記のように中華ポテトを作成した。
《方法》
−１０℃１時間−２０℃３時間の繰り返しの過酷な温度条件下にて上記の要領にて作成した中華ポテトを保管し、１週間毎にその品質を確認した。
《結果》
対象品はおよそ４〜５週間程で、飴が滴れはじめてイモ同士がくっついてしまった。しかし、本発明にて作成した冷凍中華ポテトは６週間〜７週間程で同じ様な状態になったことから、飴ダレがしにくく、飴のついている良好な状態を長く保つことができることがわかった。
【００１４】
【発明の効果】
冷凍保管中及び常温解凍時に長時間表面に飴の絡めた状態を保つことができる飴被覆食品用の飴および飴ダレのしない飴被覆食品を提供することができる。
【図面の簡単な説明】
【図１】種々の糖からなる飴の吸湿率を示した図面である。[0001]
[Technical field to which industry belongs]
The present invention relates to a food-coated candy and a candy-coated food coated with the candy. More particularly, the present invention relates to a cocoon-resistant food-coated candy and a cocoon-resistant cocoon-coated food product, and more particularly to a cocoon-coated food product that is difficult to sag even after thawing as well as immediately after production. .
[0002]
[Prior art]
Sweet potatoes also include foods made from boiled chestnuts, such as so-called Chinese potatoes and Chinese foods. To explain how to make these boiled foods, using Chinese potato as an example, sweet potatoes cut into an appropriate size are oiled with cooking oil, while adding an appropriate amount of water to sugar and heating on medium heat. After the whole has turned into a light brown color, it is made by adding the previously sweetened potatoes at once and mixing them quickly and entwining the surface of the potatoes. In this way, it is extremely difficult to make viscous light brown candy when making potato-covered foods such as Chinese potatoes, and to evenly adhere a small amount of candy to the surface of the potato, which is said to be a skill of craftsmen. ing. In recent years, frozen foods such as Chinese potatoes or chilled foods obtained by thawing such foods have been provided so that these food products can be easily eaten at home.
[0003]
[Problems to be solved by the invention]
In foods coated with such cocoons, cocoons with moderate viscosity are attached around the food immediately after production, but the cocoons absorb moisture during storage after production, frozen storage, storage after thawing, etc. It may cause sagging and melt away from the food, resulting in the loss of the appearance, taste and texture of the food and the loss of commercial value.
An object of the present invention is to solve these problems. Specifically, it is an object of the present invention to provide a koji that does not easily sag during storage and a koji-coated food that does not easily sag.
[0004]
[Means for Solving the Invention]
As a result of intensive studies to achieve the above object, the present inventor has found that the use of trehalose as a component of koji can suppress the hygroscopicity of koji, and further blends both into syrup or sucrose and trehalose. As a result, we have completed a rice cake that has both texture and taste and is difficult to drip.
The present invention is a food coating jar containing trehalose. The above koji further contains syrup and / or sucrose, and thus the present invention is a koji for food coating containing trehalose, syrup and / or sucrose.
[0005]
The present invention is a koji-coated food coated with the koji described above, and therefore the present invention is a koji-coated food coated with a koji for food coating containing trehalose. The present invention is also a koji-coated food coated with a koji for food coating containing trehalose, starch syrup and / or sucrose. Furthermore, the present invention includes an embodiment in which the koji-coated food is a frozen food.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
As shown in the test examples, when various sugars were compared and examined, trehalose is preferable to suppress hygroscopicity. However, considering the texture and taste, the combination of trehalose, starch syrup, and sucrose is most preferable. Trehalose and chickenpox contribute to moisture absorption prevention, and sucrose contributes to taste. Depending on the taste and texture of the food coated with straw, the taste and texture of the straw will differ, so that it can be adjusted by appropriately replacing with other sugars or blending with other sugars.
[0007]
If the trehalose content in the koji exceeds 30%, it may crystallize in the koji, so that the trehalose content is preferably 30% or less in terms of appearance.
Any coating can be used as long as it covers the entire food without unevenness.
[0008]
【Example】
Details of the present invention will be described in the examples. The present invention is not limited to these examples.
[0009]
Test example 1
Examination of hygroscopicity of sugar << Method >>
(1) The sugar is heated with water at a constant heating power to 170 ° C.
(2) Put 20 g of the prepared candy in a weighing pan, rapidly cool to room temperature, and then put in a constant temperature and humidity chamber. (30 ° C, 85%)
(3) The weight after 24 hours and 48 hours is measured, and the moisture absorption rate is calculated.
(4) For texture and taste, spread the candy thinly on a bat and evaluate the taste after cooling.
The criteria for the evaluation of the taste were evaluated based on the fact that it was difficult to stick to teeth, had a crisp texture, and had a delicious taste.
"result"
As shown in FIG. 1, there was a large difference in the moisture absorption rate depending on the type of sugar, and it was found that trehalose, erythritol and malt lees have low moisture absorption.
As a result of the taste evaluation, it was found that granulated sugar is preferable.
[0010]
Example 1
Chinese potato thawing storage test and taste evaluation From the results of the test examples, it was found that trehalose, malt cake, and granulated sugar were most preferable in view of low hygroscopicity, texture and taste.
A cocoon was prepared from sugars in which the above three were combined in various ways, and the frozen entangled potatoes were stored while being thawed at a constant temperature, and the state of the cocoon remaining was observed and evaluated. In addition, tasting was performed and the taste and texture were also evaluated.
The evaluation results are shown in Table 1 (Chinese potato storage test and tasting evaluation results).
Test method
First, the combined sugar is heated and dissolved together with water, and this is heated to 170 ° C. Sweet potatoes that had been cut into cocoons and oiled at 150 ° C. for 8 minutes were mixed and made into sweet potatoes with thin tangled cocoons on the surface.
This was frozen and stored, and then thawed and stored in a constant temperature and humidity chamber at 30 ° C., and the surface condition of the potato was observed and evaluated 8 hours and 15 hours after the start of thawing. As an evaluation method, it was determined that the surface of the potato had good wrinkles and sugar was not crystallized, and the appearance evaluation results in Table 1 showed the overall results of the evaluation results for 8 hours and 15 hours.
In addition, the sample evaluation was performed 8 hours after the start of thawing. It was considered good that the wrinkles were not easily attached to the teeth and had the taste of wrinkles.
The comprehensive evaluation result showed the result of comprehensively judging the above two evaluation results.
In the evaluation, ◎ is very good, ○ is good, Δ is neither, and X is bad.
[0011]
"result"
As shown in Table 1, tests were conducted with various ratios of malt cocoon and granulated sugar, but those containing 40% or more of trehalose are less prone to sag and have many potatoes on the surface of the potato. Although it remains, if it is left for a long time, a problem of sugar crystallization occurs, which is not preferable in appearance.
In addition, as a result of performing the tasting, NO. In which granulated sugar and malt cake were appropriately blended in terms of flavor and texture. 11 was good.
Accordingly, it was found that the trehalose content was 30% or less, and that it was most preferable to contain moderately 35% syrup and 30% sucrose in terms of hygroscopicity, texture and taste.
[0012]
[Table 1]

[0013]
Example 2
Storage test of Chinese potatoes 1 kg of peeled sweet potato was cut into pieces, and then oiled at 150C for 8 minutes in cooking oil. On the other hand, 35% granulated sugar, 35% malt koji, and 30% trehalose were heated together with water to make koji, and this was mixed with sweet potatoes that had been oiled before, so that koji was uniformly entangled on the surface of the sweet potato.
After cooling this, the rose was frozen and packaged to obtain a frozen food of Chinese potatoes.
As a target product, Chinese potato was prepared as described above with a koji mixture of 50% sucrose and 50% syrup.
"Method"
The Chinese potato prepared as described above was stored under severe temperature conditions of −10 ° C. for 1 hour and −20 ° C. for 3 hours, and the quality was confirmed every week.
"result"
The target product was about 4-5 weeks, and the potatoes started to drip and the potatoes stuck together. However, the frozen Chinese potatoes made in the present invention were in the same state in about 6 to 7 weeks, so it was found that it was difficult to sag and could maintain a good state with creases for a long time. It was.
[0014]
【The invention's effect】
It is possible to provide a candy-coated food-free candy and a candy-free potato-coated food product that can maintain a state of entanglement on the surface for a long time during frozen storage and at room temperature thawing.
[Brief description of the drawings]
FIG. 1 is a drawing showing the moisture absorption rate of soot made of various sugars.

Claims (3)

Oily potato-coated potatoes that are made by heating 35% granulated sugar, 35% malt candy, and 30% trehalose with water. An oily potato coated with the straw of claim 1 . The oily potato coated with straw according to claim 2 , wherein the oily potato is a frozen food.

Images