JP6164466B2 - Method for producing potato mash and method for producing flakes - Google Patents

Description

The present invention relates to a method for producing potato mash and a method for producing flakes .

  Conventionally, a potato mash obtained by adding and kneading β-amylase to a heat-treated potato is known (for example, see Patent Document 1).

  According to the conventional technique, it is said that starch is moderately decomposed and a sugar content such as maltose is increased to obtain a sweet potato mash.

Japanese Patent No. 4029985

  However, the conventional potato mash has the inconvenience that the texture such as the touch of the tongue becomes insufficient depending on the application to be used.

Then, an object of this invention is to provide the manufacturing method of the potato mash which has the outstanding food texture. Moreover, the objective of this invention is also providing the manufacturing method of the flakes using the potato mash obtained by the manufacturing method of the said potato mash .

To achieve the above object, a manufacturing method of the potato mash of the present invention, the heat treated potato, alone pectinase, or a β- amylase, characterized that you kneaded by adding a pectinase.

According to the production method of the present invention, pectinase or cellulose is decomposed by adding pectinase alone or adding β-amylase and pectinase to the heat-treated potato, and starch is further reduced. Disassembled. As a result, according to the production method of the present invention , a potato mash having a low viscosity and a smooth texture can be obtained.

In the production method of the present invention, when pectinase is used alone, it is preferable to add pectinase in a range of 0.005 to 0.1% by mass with respect to the heat-treated potato. When the amount of pectinase with respect to the heat-treated potato is less than 0.005% by mass, the potato cannot be sufficiently softened and an excellent texture may not be obtained. On the other hand, even if the amount of pectinase with respect to the heat-treated potato exceeds 0.1% by mass, no further effect can be obtained, and a large amount of expensive enzyme is used, so an increase in production cost is inevitable.

In the production method of the present invention, when β-amylase and pectinase are used, pectinase is added and kneaded to the heat-treated potato, and then β-amylase is further added and kneaded. Is preferred. By doing so, pectin or cellulose is decomposed and starch is further decomposed, and the potato can be sufficiently softened. In this case, sugars such as maltose and maltotriose can be produced in a larger amount by decomposing the starch.

Incidentally, a β- amylase, when using a pectinase, to potato was the heat treatment, was kneaded with addition of β- amylase, it may be kneaded with the addition of further pectinase, and β- amylase, pectinase preparative may be simultaneously kneaded added.

  Potato mash can be used as a raw material for various processed foods. For example, potato mash can be made into potato flakes by heat treatment. However, if the temperature of the heat treatment is too high or too long, the color may turn brown and the commercial value may be impaired.

Therefore, in the method for producing potato flakes of the present invention, the potato mash obtained by kneading potatoin alone or adding β-amylase and pectinase to the heat-treated potato, 120-130 ° C. The heat treatment is performed at a temperature in the range of 40 to 90 seconds. According to the method for producing potato flakes of the present invention, the potato mash can be made into flakes without changing its color to brown by performing the heat treatment at the temperature in the above range for the time in the above range.

  When the heat treatment temperature is less than 120 ° C. or the heat treatment time is less than 40 seconds, the potato mash cannot be made into flakes. On the other hand, when the heat treatment temperature exceeds 130 ° C. or the heat treatment time exceeds 90 seconds, the flakes obtained from the potato mash turn brown.

  In the method for producing potato flakes of the present invention, the heat treatment of the potato mash is preferably performed using a drum dryer.

The typical sectional view showing the example of 1 composition of a drum dryer. The graph which shows the viscosity of the potato mash obtained in Example 1. FIG. The graph which shows the sugar content of the potato mash obtained in Example 1. FIG. The graph which shows the time-dependent change of the viscosity of the potato mash obtained in Example 1 and Comparative Example 1. The graph which shows the viscosity of the potato mash obtained in Example 2. FIG. The graph which shows the sugar content of the potato mash obtained in Example 2. FIG. The graph which shows the viscosity of the potato mash obtained in Example 3 , 4 and Comparative Example 2. FIG. The graph which shows the sugar content of the potato mash obtained in Example 3 , 4 and the comparative example 2. FIG.

  Next, embodiments of the present invention will be described in more detail with reference to the accompanying drawings.

Method for producing a potato mash of the present embodiment, the heat treated potato, alone pectinase, or by adding the β- amylase and pectinase is also of you kneading.

  The potato may be of any varieties, and for example, varieties such as “Inca no Ame”, “Northern Ruby”, “Shadow Queen”, “Haruka”, “Kita Akari” can be used. The meat colors of the varieties are “Inca no Ame”, which is dark yellow near orange, “Northern Ruby” is red, “Shadow Queen” is purple, “Haruka” is white, and “Kita Akari” is yellow.

  When manufacturing the potato mash of this embodiment, first, the potato used as a raw material is heat-processed. The heat treatment can be performed by, for example, boiling the peeled potato in hot water for a predetermined time.

Next, pectinase is added to the heat-treated potato alone, or β-amylase and pectinase are added and kneaded. When the pectinase is used alone, the amount of pectinase is 0.005 to 0.1% by mass, preferably 0.05 to 0.1% by mass with respect to the heat-treated potato. Add and knead for 20-90 minutes at a temperature in the range of 20-50 ° C.

  As a result, the pectin is decomposed and starch is further decomposed, so that a potato mash having a low viscosity and a smooth texture can be obtained.

Moreover, when using the β-amylase and pectinase , first, pectinase is added to the heat-treated potato in an amount ranging from 0.05 to 0.1% by mass with respect to the total amount of the potato. And kneading for 20 to 90 minutes at a temperature in the range of 20 to 75 ° C. Then, the β-amylase is added in an amount in the range of 0.05 to 0.1% by mass with respect to the total amount of the potato, and kneaded for a period of 20 to 90 minutes at a temperature in the range of 58 to 62 ° C. To do.

  The kneading can be performed using, for example, a food mixer.

  As a result, pectin or cellulose is decomposed, and starch is further decomposed, so that a potato mash having a low texture and a smooth texture can be obtained. Moreover, saccharide | sugar, such as maltose and maltotriose, produces | generates by decomposition | disassembly of the said starch, and the potato mash which has still stronger sweetness can be obtained.

  According to this embodiment, when using the varieties of the varieties as raw materials, it is possible to obtain a potato mash that maintains the meat color of each variety as it is, so that the potato mash can be advantageously used as a raw material for various processed foods. . Examples of the processed food include soup, potato flakes, sweet potatoes, chiffon cakes, and butter rolls.

  By the way, potato flakes are produced by heating a potato mash, and the potato mash may turn brown in some heating conditions. When the discoloration occurs, particularly in the case of a potato mash made from the varieties of the varieties, the vivid color is lost, which is disadvantageous.

  Therefore, in the present embodiment, potato flakes are produced by heat-treating the potato mash at a temperature in the range of 120 to 130 ° C. for a time in the range of 40 to 90 seconds, preferably in the range of 50 to 70 seconds. . By doing in this way, flakes can be obtained without changing the potato mash to brown.

  The potato mash can be heated advantageously, for example, by using a drum dryer. The drum dryer includes a double drum type, a twin drum type, a single drum type, and the like, but any type may be used. Next, the structure of a double drum dryer is shown as an example.

As shown in FIG. 1, a double drum dryer 1 is provided with a gold Shokudo ram 2,2 pair arranged in parallel to exist a predetermined clearance, gold Shokudo ram 2,2 in different directions It is designed to rotate. Further, the surfaces of the metal drums 2 and 2 are heated by a heat medium such as pressurized steam circulated inside through the rotating shafts 3 and 3.

  In the double drum dryer 1, a raw material (potato mash) supplied between the metal drums 2 and 2 from a raw material supply pipe 4 disposed above the metal drums 2 and 2 is supplied to the heated metal drums 2 and 2. It is heated and dried on the surface and attached in the form of a thin film. The adhering dry matter (potato flakes) is scraped off by the scrapers 5 and 5 provided along the surfaces of the metal drums 2 and 2 while the metal drums 2 and 2 are rotated once. It is collected in hoppers 6 and 6 provided below.

  Next, examples and comparative examples are shown.

[Example 1]
In this example, pectinase (trade name: Cellulosin ME) of 0.005% by mass and 0.0.3% by weight was obtained by boiling a peeled potato (Northern Ruby) in boiling water for about 30 minutes. Add 5% by weight and 0.1% by weight, and knead at 45 ° C using a tabletop mixer for food (manufactured by Aikosha Seisakusho Co., Ltd., trade name: Kenmix Mixer). Mash was prepared.

  The viscosity of each potato mash during the kneading was measured with a viscometer (trade name: Bicotester, manufactured by Rion Co., Ltd.) every 15 minutes. The results are shown in FIG.

  Further, the sugar content of each potato mash after the kneading for 90 minutes was measured by high performance liquid chromatography (HPLC). The results are shown in FIG.

  From FIG. 2, the potato mash of Example 1 to which pectinase was added at a ratio of 0.005 to 0.1% by mass decreased in viscosity as the amount of pectinase added increased and the kneading time increased. It is clear that it has an excellent texture. Moreover, it is clear from FIG. 3 that the potato mash of Example 1 has stronger sweetness as the amount of pectinase added increases.

  Further, the potato added with the pectinase at a ratio of 0.1% by mass is kneaded at a temperature of 45 ° C. using a tabletop mixer for food (trade name: pin mixer manufactured by National MGF) to prepare a potato mash. did. At this time, the change over time in the viscosity for 10 minutes during the kneading was measured as a change in electric energy using a mixing monitor (trade name: Durograph, manufactured by Atto Corporation). The results are shown in FIG.

[Comparative Example 1]
In this comparative example, a peeled potato (Northern Ruby) was boiled in boiling water for about 30 minutes, but instead of pectinase, β-amylase (trade name: Hymaltocin G, manufactured by HBI Corporation) was 0.1. It added in the ratio of the mass%, and it knead | mixed at the temperature of 45 degreeC using the tabletop mixer for foodstuffs (made by National MGF, brand name: pin mixer), and prepared the potato mash. At this time, the change over time in the viscosity for 10 minutes during the kneading was made exactly the same as in Example 1 and measured as the change in electric energy. The results are shown in FIG.

  From FIG. 4, the potato mash of Example 1 to which pectinase was added had a lower viscosity (power amount) after 10 minutes of kneading than the potato mash of Comparative Example 1 to which β-amylase was added, and had a better texture. It is clear that it has.

[Example 2]
In this example, pectinase (trade name: Cellulosin PE60, manufactured by HBI Co., Ltd.) was 0.005% by mass and 0% for boiled potatoes (inca sharks) boiled in boiling water for about 30 minutes. .01% by mass, 0.05% by mass, and 0.1% by mass, and kneaded for 30 minutes at a temperature of 50 ° C. using a tabletop mixer for food (trade name: pin mixer manufactured by National MGF) Four potato mashes were prepared.

  The viscosity of each potato mash after the kneading was measured with a viscometer (manufactured by Rion Co., Ltd., trade name: Bicotester). The results are shown in FIG.

  Moreover, the sugar content of each potato mash after the kneading was measured by high performance liquid chromatography (HPLC). The results are shown in FIG.

  From FIG. 5, the potato mash of Example 2 to which pectinase was added in a proportion of 0.005 to 0.1% by mass had a lower viscosity and an excellent texture as the amount of pectinase added increased. Is clear. In addition, it is clear from FIG. 6 that the potato mash of Example 2 has a stronger sweetness as the amount of pectinase added increases.

Example 3
In this example, pectinase (trade name: Cellulosin PE60, manufactured by HBI Co., Ltd.) was first added at a ratio of 0.1% by mass with boiled potato (far) boiled in boiling water for about 30 minutes. The mixture was added and kneaded for 20 minutes at a temperature of 50 ° C. using a tabletop mixer for food (manufactured by National MGF, trade name: pin mixer).

  Next, to the product obtained by the kneading, β-amylase in the same amount as the pectinase (trade name: Hymaltocin G, manufactured by HBI Co., Ltd.) is added, and the food tabletop mixer is used. A potato mash was prepared by kneading at a temperature for 20 minutes.

  Next, the viscosity of the potato mash was measured with a viscometer (Rion Co., Ltd., trade name: Bicotester). The results are shown in FIG.

  Moreover, the sugar content of the potato mash was measured by high performance liquid chromatography (HPLC). The results are shown in FIG.

Example 4
In this example, in place of the pectinase used in Example 3, another pectinase (trade name: Cellulosin ME, manufactured by HBI Co., Ltd.) was used and kneaded at a temperature of 45 ° C. for 20 minutes. A potato mash was prepared in the same manner.

  Next, the viscosity of the potato mash was measured with a viscometer (Rion Co., Ltd., trade name: Bicotester). The results are shown in FIG.

  Moreover, the sugar content of the potato mash was measured by high performance liquid chromatography (HPLC). The results are shown in FIG.

[Comparative Example 2]
In this comparative example, the pectinase used in Example 3 was not used at all, and only β-amylase (trade name: Hymaltocin G, manufactured by HBI Co., Ltd.) was used and kneaded at a temperature of 60 ° C. for 20 minutes. A potato mash was prepared exactly as in 3.

  Next, the viscosity of the potato mash was measured with a viscometer (Rion Co., Ltd., trade name: Bicotester). The results are shown in FIG.

  Moreover, the sugar content of the potato mash was measured by high performance liquid chromatography (HPLC). The results are shown in FIG.

From FIG. 7, the potato mash of Examples 3 and 4 obtained by adding pectinase to the heated potato and kneading and then adding and kneading β-amylase added only β-amylase. It is clear that the viscosity is lower than that of the potato mash of Comparative Example 2 and the food texture is excellent.

Moreover, it is clear from FIG. 8 that the potato mash of Examples 3 and 4 has a higher sugar content and a stronger sweetness than the potato mash of Comparative Example 2.

  DESCRIPTION OF SYMBOLS 1 ... Drum dryer, 2 ... Metal drum, 3 ... Rotating shaft, 4 ... Raw material supply pipe, 5 ... Scraper, 6 ... Hopper.

Claims (5)

A method for producing a potato mash comprising kneading pectinase alone or adding β-amylase and pectinase to a heat-treated potato . The method of manufacturing a potato mash of claim 1, wherein the relative heat treated potato, the method of producing potato mash, characterized in that the addition of pectinase in the range of 0.005 to 0.1 mass%. The method of manufacturing a potato mash of claim 1, wherein the relative heat treated potato, Bae Kuchina was kneaded with addition of zero, further β- amylase added production of potato mash which comprises kneading Way . A potato mash obtained by kneading pectinase alone or adding β-amylase and pectinase to a heat-treated potato, at a temperature in the range of 120 to 130 ° C., in the range of 40 to 90 seconds. A method for producing potato flakes, characterized by performing heat treatment for a period of time.   5. The method for producing potato flakes according to claim 4, wherein the heat treatment of the potato mash is performed using a drum dryer.