JP7274309B2 - Powder composition for grated yam and package containing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a powder composition for grated yam and a package containing the same. According to the present invention, grated yam can be obtained easily.

In Japan, yam is grated and eaten as grated yam, which has a unique texture. Although it is difficult to preserve tororo, frozen (Patent Documents 1 and 2), refrigerated, or freeze-dried powder (Patent Document 3) storage products have been proposed. Freeze-dried powder of yam can be easily obtained by adding water.

JP-A-63-123337 JP-A-1-179644 JP-A-61-5746

The freeze-dried powder of the yam is prepared by adding water by the cook before eating. Here, in the addition and mixing of water, if the amount of water added by mistake increases, the viscosity may decrease, and the stickiness peculiar to grated yam may not be obtained. In addition, when the entire amount of water is added to the freeze-dried yam powder at once, powder may be formed. To provide a freeze-dried powdered food of Japanese yam which can easily obtain stickiness peculiar to tororo (grated yam) without failure such as decrease in viscosity or generation of bulk powder.

As a result of intensive research on the above problem, the present inventor surprisingly found that a package containing a powder composition for grated yam obtained by adding pregelatinized starch to freeze-dried yam powder and water in two separate chambers, It was found that grated yam having a unique stickiness can be obtained simply and without failure.
The present invention is based on these findings.
Accordingly, the present invention provides
[1] A powder composition for grated yam containing freeze-dried yam powder and pregelatinized starch, comprising 30 to 90% by weight of freeze-dried yam powder and 10% by weight or more of pregelatinized starch,
[2] The powder composition for grated yam according to [1], wherein the median diameter of the pregelatinized starch particles is 120 μm or more,
[3] The powder composition for grated yam according to [1] or [2], further comprising an alkaline powder,
[4] The powder composition for grated yam according to [3], wherein the alkaline powder is sodium glutamate,
[5] A first chamber containing a liquid, a second chamber containing the powder composition for grated yam according to any one of [1] to [4], and a boundary seal between the first chamber and the second chamber A package that has a part and mixes a liquid and a powder composition for grated yam by peeling off the boundary seal part;
[6] The liquid is pH 4.6 or less, the package according to [5], and [7] The liquid is 5 to 45 parts by weight with respect to 10 parts by weight of the powder composition for grated yam, [ 5] or the package according to [6],
Regarding.

According to the package of the present invention, grated yam having a unique stickiness can be easily obtained from freeze-dried yam powder without failure.
In addition, when the freeze-dried yam powder is stirred by weighing and adding water, powder may be formed. It was necessary to devise such as adding water little by little. However, according to the powder composition for grated yam of the present invention, grated yam having a unique stickiness can be obtained without failure.
In addition, when the freeze-dried yam powder and water are mixed in the package, it is difficult to add water little by little, and the freeze-dried yam powder tends to form powder. By using the powder composition for grated yam of the present invention, it is possible to obtain grated yam simply and without failure by preventing the formation of raw powder in the package and without weighing water.

1 is a graph showing particle size distribution (A) and cumulative distribution (B) of particles of freeze-dried yam powder, two types of dextrin, and three types of pregelatinized starch used in Examples. 1 is a schematic diagram of a three-sided seal type package of the present invention; FIG. 1 is a schematic diagram showing the size of one embodiment of the package of the present invention; FIG.

[1] Powder composition for grated yam The powdered composition for grated yam of the present invention contains freeze-dried yam powder and gelatinized starch. The powder composition for grated yam of the present invention contains 10% by weight or more of the pregelatinized starch.

《Freeze-dried yam powder》
The freeze-dried yam powder contained in the powder composition for grated yam of the present invention is not particularly limited, and can be obtained by a conventional production method. Specifically, the yam is washed, sterilized, sliced, frozen at about -30 to -50°C, dried under reduced pressure conditions of 0.5 to 1 Torr or less, and processed by a roll crusher, cutter mill, Grind with a pulverizer such as a pin mill, hammer mill, or stamp mill.
The median diameter of the freeze-dried yam powder is not particularly limited, but is 10 to 40 μm, preferably 20 to 35 μm. When the content is in the above range, it is possible to obtain grated yam with suitable stickiness and prevention of powder formation when water is added.
The content of the freeze-dried yam powder contained in the powder composition for grated yam of the present invention is 30% by weight or more and less than 90% by weight. The upper limit of the content of the freeze-dried yam powder is within the range in which the effect of the added pregelatinized starch can be obtained, so it is less than 90% by weight, more preferably less than 85% by weight, and more preferably less than 80% by weight. , more preferably less than 70% by weight, and most preferably less than 65% by weight. In addition, the lower limit of the content of the freeze-dried yam powder is not particularly limited as long as the stickiness of grated yam is obtained, but it is 30% by weight or more, more preferably 40% by weight or more, and still more preferably. is 50% by weight or more.
The powder composition for grated yam of the present invention can contain other ingredients as long as the effects of the present invention can be obtained. Other ingredients are preferably powdery raw materials that do not impair the flavor of grated yam, and examples thereof include seasoning raw materials such as dextrin, white sugar, soy sauce powder, kelp extract powder, bonito extract powder, green laver, and spices.

The yam is not particularly limited as long as it is included in the Dioscoreaceae family, and examples thereof include Japanese yam, Ise yam, Tanba yam, Ginkgo biloba, Chinese yam, Japanese yam, and Tsukune yam.

ＡＳ：検液Ｓの吸光度、ＡＲ：検液Ｒの吸光度
ＢＳＢ：検液Ｓのブランク吸光度、ＢＲＢ：検液Ｒのブランク吸光度 《Pregelatinized starch》
The pregelatinized starch contained in the powder composition for grated yam of the present invention is not particularly limited as long as the effects of the present invention can be obtained, and pregelatinized starch used in the food field can be used. The raw material starch is not particularly limited, but examples thereof include those derived from corn, potato, wheat, rice, cassava, sago palm, beans, or waxy seeds thereof. Pregelatinized starch is obtained by preparing a starch suspension, heating it above the gelatinization temperature to completely disrupt the granular structure of the starch, followed by rapid drying and grinding. As a drying method, for example, a drum drying method, an extruder method, a puddle process, a flash drying method, or a spray drying method can be used.
The gelatinized starch may be chemically processed gelatinized starch. Chemical processing is not particularly limited, but for example, hydroxypropylation, hydroxypropylated phosphoric acid cross-linking, phosphoric acid cross-linking, phosphorylation, phosphorylated monoesterified phosphoric acid cross-linking, acetylated adipic acid cross-linking, acetylation, acetyl phosphorylation cross-linking, octenyl succination, acetylation, or bleaching.
The degree of pregelatinization of the pregelatinized starch is not particularly limited as long as the effects of the present invention can be obtained, and includes partially pregelatinized starch. In the present specification, pregelatinized starch basically means starch with a degree of pregelatinization of 90% or more. However, partially pregelatinized starch (with a degree of pregelatinization of 50% or more and less than 90%) may be used as the pregelatinized starch as long as the effects of the present invention can be obtained.
The degree of gelatinization of starch can be measured by the glucoamylase method, the second glucoamylase method, the diastase method, or the β-amylase pullulanase (BAP) method. Use the one measured by two methods. A method for measuring the degree of alpha conversion by the glucoamylase second method is described, for example, on the website of the Japan Food Research Laboratories, but it can be specifically carried out as follows.
Dehydrate the specimen with ethanol and acetone. Phosphate citrate buffer and enzyme solution are added to the sample, incubated, and dissolved in test solution S. On the other hand, a sodium hydroxide solution is added to the specimen and heated. Phosphate and citric acid solutions and enzyme solution are added thereto, incubated, and dissolved in test solution R. In addition, in place of the enzyme solution, an inactivated enzyme is added to prepare a blank for each test solution. The amount of glucose in the obtained test solution S and test solution R is measured by a glucose oxidase method (eg, glucose CII-Test Wako). The α degree is calculated by the following formula.

AS: Absorbance of test solution S, AR: Absorbance of test solution R, BSB: Blank absorbance of test solution S, BRB: Blank absorbance of test solution R

The content of pregelatinized starch contained in the powder composition for grated yam of the present invention is 10% by weight or more, preferably 15% by weight or more, more preferably 20% by weight or more, and still more preferably 30% by weight. % or more, and most preferably 35% or more by weight. The upper limit of the content of pregelatinized starch is not particularly limited as long as a suitable viscosity is obtained for a grated yam-like food obtained by mixing a liquid with a powder composition for grated yam, but preferably 70% by weight less than 60% by weight, more preferably less than 50% by weight. When the content of pregelatinized starch is within the above range, it is possible to prevent the formation of bulk powder in the package containing the powder composition for grated yam and the liquid.

The median diameter of the pregelatinized starch particles is 120 µm or more, preferably 140 µm or more, more preferably 160 µm or more, and most preferably 180 µm or more. The upper limit of the median diameter of the pregelatinized starch is not particularly limited as long as the effects of the present invention can be obtained, but it is preferably 600 µm or less, more preferably 500 µm or less, and still more preferably 450 µm. It is below.
The median diameter can be measured by a known laser diffraction method. For example, the median diameter of the particles can be measured by measuring the particle size distribution using a commercially available laser diffraction particle size distribution analyzer (eg, HELOS; Nippon Laser Co., Ltd.).

The ratio of the median sizes of the freeze-dried yam powder and the pregelatinized starch is not particularly limited as long as the effects of the present invention can be obtained. (median diameter) is preferably 4.5 or more, more preferably 5.5 or more, and still more preferably 6.5 or more. Also, the upper limit is preferably 30 or less, more preferably 25 or less, and even more preferably 22 or less. Within the above range, it is possible to prevent the formation of bulk powder in the package containing the powder composition for grated yam and the liquid.

《Alkaline Powder》
The powder composition for grated yam of the present invention preferably contains an alkaline powder. As the liquid contained in the package described later, an acidic liquid may be used, but by including the alkaline powder, the grated yam-like food obtained by mixing the powder composition for grated yam and the liquid has a pH of 5 or more. be able to.
Alkaline powders include sodium glutamate, sodium hydrogen carbonate, sodium carbonate, calcined shell calcium, sodium/potassium phosphates, and food raw materials including alkali treatment or alkali addition in the manufacturing process. Also, the content of the alkaline powder can be appropriately adjusted according to the pH and liquid volume of the acidic liquid. That is, by adjusting the content of the alkaline powder, the pH of the grated yam-like food obtained by mixing the grated yam powder composition and the liquid can be adjusted to 5 or more.

[2] Package The package of the present invention has a first chamber containing a liquid, a second chamber containing the powder composition for grated yam, and a boundary seal portion between the first chamber and the second chamber. In the package of the present invention, a grated yam-like food can be obtained by peeling off the boundary seal and mixing the liquid and the powder composition for grated yam.

<<Powder composition for grated yam>>
As the powder composition for grated yam contained in the second chamber, the grated yam-like powder composition described in the section "[1] Powder composition for grated yam" can be used without limitation.

"liquid"
The liquid contained in the first chamber is not particularly limited as long as it is a liquid for mixing with the powder composition for grated yam, and examples thereof include water and aqueous liquids. The aqueous liquid may contain organic solvents such as alcohols. Specifically, examples of the liquid include water, pH-adjusted water, an aqueous solution emulsified or dispersed with oils and fats, and a seasoning liquid. The liquid is preferably a sterilized or bacteriostatic liquid or an acidified liquid for long-term storage at room temperature. A liquid having a pH of 4.6 or less (for example, water) can be used as the acidified liquid.
Additives for adjusting the pH to be acidic are not particularly limited as long as they can be used in foods. Acids, salts thereof, phosphoric acid, or phosphates are included.
As described above, the pH of the liquid is preferably 4.6 or less in order to store the liquid at room temperature for a long period of time. However, when the powder composition for grated yam is mixed with a liquid, if the pH is less than 5.0, the viscosity of the grated yam decreases. Therefore, when using a liquid having a pH of 4.6 or less, the powder composition for grated yam preferably contains an alkaline powder.

The overall shape of the package is not limited as long as it has first and two compartments separated by a boundary seal. For example, square, elliptical, gusset bag, or tetrahedral shapes can be mentioned, but square is preferred. Examples of the form of sealing of the package include an envelope-sticking type, a three-sided sealing type, a four-sided sealing type, and a tetra-sealing type modified from the envelope-sticking type, and the three-sided sealing type is preferable.

A three-side seal type, which is one embodiment of the rectangular package of the present invention, will be described with reference to FIG. The package of the present invention has a first chamber (1) containing a liquid (5) and a second chamber containing a powder composition for grated yam (6) and a gas (7), and the first chamber and the second chamber are Divided by boundary seal (3). Three sides of the periphery of the package are sealed by a peripheral seal portion (4) to isolate it from the outside world. In the embodiment of FIG. 2, the first chamber is sealed on three sides by a perimeter seal and a boundary seal, and the second chamber is sealed on four sides by a perimeter seal and a boundary seal. Alternatively, the first chamber may be a four-way seal and the second chamber a three-way seal. However, it is preferred that the first chamber containing the liquid is a three-way seal and the second chamber containing the grater powder composition and the gas is a four-way seal, as in the embodiment of FIG. Since the first chamber containing the liquid is a three-way seal, when pressure is applied to the liquid to separate the boundary seal, the pressure can be efficiently applied to the boundary seal and the boundary seal can be peeled off.

The package of the present invention is preferably made from a laminated film. Although the laminated film is not limited, a laminated film having oxygen barrier properties and water vapor barrier properties is preferable. Moreover, the innermost film of the laminated film preferably has heat-sealing properties. Moreover, a laminated film containing a light-shielding film is preferable.

The gas is not particularly limited as long as it does not impair the effect of the powder, but an inert gas that does not chemically react with the powder composition for grated yam is preferred. Examples of inert gas include air, nitrogen gas, carbon dioxide gas, or argon gas.

《Area ratio of the first room and the second room》
The area ratio between the first chamber and the second chamber is not particularly limited, but when the area of the second chamber containing the powder composition for grated yam is set to 1, the area of the second chamber containing the liquid is It is preferably 0.3 to 1.5, more preferably 0.4 to 1.3, still more preferably 0.5 to 1.1.

<<Weight ratio of powder composition for grated yam and liquid>>
The weight ratio of the powder composition for grated yam and the liquid contained in the package of the present invention is not particularly limited as long as the effect of the present invention can be obtained, but preferably 10 parts by weight of the powder composition for grated yam 5 to 50 parts by weight of the liquid, more preferably 10 to 45 parts by weight of the liquid, and most preferably 15 to 40 parts by weight of the liquid. Within the above range, it is possible to impart an appropriate viscosity to the grated yam-like food after mixing.

《Mixing method》
The method of mixing the powder composition for grated yam and the liquid in the package of the present invention is not particularly limited, but can be carried out, for example, as follows.
The first chamber containing the liquid is pressed with a finger, and the liquid contained in the first chamber is pushed out toward the boundary seal portion of the partition between the second chamber containing the powder composition for grated yam. . The pressure causes the boundary seal portion to be peeled off, and the liquid is brought into contact with the powder composition for grated yam in the second chamber. A food for grated yam can be obtained by holding the end of the first chamber of the package and shaking it to mix.

A package can be manufactured, for example by the following processes. Specifically, (1) the step of sealing the side portion of the peripheral seal portion and the boundary seal portion, (2) the step of sealing the lower end portion of the peripheral seal portion, and (3) the first step of filling the first chamber with the liquid. (4) a second chamber filling step of filling the second chamber with powder and then filling with gas; and (5) a step of sealing the upper end of the peripheral seal portion. . The first chamber filling step (3) and the second chamber filling step (4) may be performed simultaneously, or one step may be performed first, and the other step may be performed later.

《Action》
In the package of the present invention, the reason why it is possible to prevent the formation of powder when the powder composition for grated yam is mixed with the liquid is not completely clarified, but can be estimated as follows.
Since the freeze-dried yam powder has a relatively fine particle size, it is thought that if a large amount of liquid is added at once and mixed, a bulk powder will be formed. Therefore, conventionally, the liquid is added little by little and mixed so as not to form a powder. Since the package of the present invention mixes the powder and liquid in the package, when the powder composition for grated yam is only freeze-dried yam powder, a large amount of liquid is added, and raw powder is formed. It is considered that The powder composition for grated yam of the present invention can disperse the freeze-dried yam powder by mixing pregelatinized starch with a larger median diameter than the freeze-dried yam powder, and the freeze-dried yam powder is bound to generate It is presumed that the formation of powder could be suppressed as it was.

EXAMPLES The present invention will be specifically described below with reference to Examples, but these are not intended to limit the scope of the present invention.

<<Comparative example 1>>
In this comparative example, a package was produced from freeze-dried yam powder and water.
12 g of freeze-dried yam powder (median diameter: 28 μm) was filled in the second chamber of the package having the size shown in FIG. Water (45 g) was charged to the first compartment. A package was obtained by sealing the upper perimeter seal.

<<Comparative Example 2>>
In this comparative example, dextrin was added to freeze-dried yam powder to prepare a package.
A package was obtained by repeating the operation of Comparative Example 1 except that a mixture of 6 g of freeze-dried yam powder and 5 g of dextrin (median diameter: 60 μm) was used instead of 12 g of freeze-dried yam powder.

<<Example 1>>
In this example, dextrin and pregelatinized modified starch were added to freeze-dried yam powder to prepare a package.
Powder for grated yam mixed with 6 g of freeze-dried yam powder, 2.5 g of dextrin (median size: 60 μm), and 1 g of hydroxypropylated phosphate-crosslinked starch (median size: 276 μm, waxy corn) instead of 12 g of freeze-dried yam powder Except for using the composition, the operation of Comparative Example 1 was repeated to obtain a package.

<<Example 2>>
In this example, dextrin and pregelatinized modified starch were added to freeze-dried yam powder to prepare a package.
Except for using a powder composition for grated yam mixed with 6 g of freeze-dried yam powder, 2.5 g of dextrin (median diameter: 46 μm), and 1 g of hydroxypropylated phosphate-crosslinked starch instead of 12 g of freeze-dried yam powder. repeated the operation of Comparative Example 1 to obtain a package.

<<Example 3>>
In this example, dextrin and pregelatinized modified starch were added to freeze-dried yam powder to prepare a package.
Instead of 12 g of yam freeze-dried powder, 6 g of yam freeze-dried powder, 2.5 g of dextrin (median size: 60 μm), and 2 g of sodium starch octenyl succinate (median size: 189 μm, waxy corn). A package was obtained by repeating the operation of Comparative Example 1, except that it was used.

<<Example 4>>
In this example, dextrin and pregelatinized modified starch were added to freeze-dried yam powder to prepare a package.
A powder composition for grated yam mixed with 6 g of freeze-dried yam powder, 1.5 g of dextrin (median diameter: 60 μm), 1 g of hydroxypropylated phosphate cross-linked starch, and 1 g of sodium starch octenylsuccinate instead of 12 g of freeze-dried yam powder. A package was obtained by repeating the operation of Comparative Example 1, except that it was used.

<<Example 5>>
In this example, pregelatinized processed starch was added to freeze-dried yam powder to prepare a package.
Using a powder composition for grated yam mixed with 6 g of freeze-dried yam powder, 1 g of hydroxypropylated phosphate-crosslinked starch, and 4 g of phosphate-crosslinked starch (median diameter: 269 μm, cassava) instead of 12 g of freeze-dried yam powder Except for , the operation of Comparative Example 1 was repeated to obtain a package.

<<Example 6>>
In this example, pregelatinized processed starch was added to freeze-dried yam powder to prepare a package.
The operation of Comparative Example 1 was repeated, except that a powder composition for grated yam was mixed with 6 g of freeze-dried yam powder, 4 g of phosphate cross-linked starch, and 1 g of sodium starch octenyl succinate instead of 12 g of freeze-dried yam powder. Repeatedly, a package was obtained.

<<Example 7>>
In this example, pregelatinized processed starch was added to freeze-dried yam powder to prepare a package.
The operation of Comparative Example 1 was repeated, except that a powder composition for grated yam was mixed with 6 g of freeze-dried yam powder, 2 g of phosphate cross-linked starch, and 3 g of sodium starch octenyl succinate instead of 12 g of freeze-dried yam powder. Repeatedly, a package was obtained.

《Mixed test》
Using the packages obtained in Comparative Examples 1 and 2 and Examples 1 to 7, powder and liquid were mixed. After opening the boundary seal portion that serves as a partition between the first chamber and the second chamber, the bag was held by the ends and shaken to mix. The dispersibility of the mixture (condition of generation of loose powder, ease of mixing) was confirmed. Table 1 shows the results.

分散性の評価は以下のとおりである。
×：細かいまま粉が多数でき、潰しにくい。
△：まま粉の数が減少する。
○：まま粉の数は減少し、分散性がよい。
◎：まま粉が生じにくく、分散性が特によい。
表１に示すように、α化澱粉を添加することにより、まま粉の形成が抑制された。

The evaluation of dispersibility is as follows.
x: A large number of fine powders are produced, and it is difficult to crush them.
△: The number of raw flour is reduced.
◯: The number of raw powders is reduced, and the dispersibility is good.
(double-circle): It is hard to produce a coarse powder, and dispersibility is especially good.
As shown in Table 1, the addition of pregelatinized starch suppressed the formation of flakes.

《Measurement of median diameter》
The median sizes of the particles of freeze-dried yam powder, two types of dextrin, and three types of pregelatinized starch used in Examples and the like were measured. The particle size distribution and cumulative distribution of each sample were obtained using a laser diffraction particle size distribution analyzer (manufactured by Nippon Laser Co., Ltd.). A median diameter was obtained from the measurement data.
As shown in FIG. 1, the median size of freeze-dried yam powder was about 30 μm, the median size of dextrin was 40-70 μm, and the median size of pregelatinized starch was 170-300 μm. It is considered that the addition of pregelatinized starch having a large median size to freeze-dried yam powder having a small median size can suppress the formation of bulk powder.

In Examples 8-12 and Comparative Examples 3-5, the pH of the liquid and the amount of sodium glutamate added to the powder composition for grated yam were examined.
<<Example 8>>
To a mixture of 6 g of freeze-dried yam powder and 5 g of pregelatinized starch, sodium glutamate was added to 3.14% by weight. This powder composition for grated yam was filled into the second chamber of the package having the size shown in FIG. The first compartment was filled with water (45 g) adjusted to pH 4.6 by adding appropriate amounts of gluconic acid. A package was obtained by sealing the upper perimeter seal.
The resulting packages were mixed according to the mixing test described above, pH was measured, and viscosity was observed. Table 2 shows the results.

<<Example 9>>
The procedure of Example 8 was repeated except that 3.93% by weight of sodium glutamate was added instead of 3.14% by weight of sodium glutamate. Table 2 shows the results.

<<Example 10>>
The procedure of Example 8 was repeated except that 4.68% by weight of sodium glutamate was added instead of 3.14% by weight of sodium glutamate. Table 2 shows the results.

<<Example 11>>
The procedure of Example 8 was repeated except that 6.15% by weight of sodium glutamate was added instead of 3.14% by weight of sodium glutamate. Table 2 shows the results.

<<Example 12>>
The procedure of Example 8 was repeated except that 7.57% by weight of sodium glutamate was added instead of 3.14% by weight of sodium glutamate. Table 2 shows the results.

<<Comparative Example 3>>
In this comparative example, the viscosity of grated yam was examined when the pH after mixing was 3.55. A mixture of 6 g of lyophilized yam powder and 5 g of pregelatinized starch was filled into the second chamber of the package having the size shown in FIG. Un-pH adjusted water (45 g) was charged to the first compartment. A package was obtained by sealing the upper perimeter seal.
The resulting packages were mixed according to the mixing test described above, adjusted to pH 3.55 by further adding gluconic acid, and observed for viscosity. Table 2 shows the results.

<<Comparative Example 4>>
In this comparative example, the viscosity of grated yam was examined when the pH after mixing was 4.27. The procedure of Comparative Example 3 was repeated except that the pH after mixing was adjusted to 4.27. Table 2 shows the results.

<<Comparative Example 5>>
In this comparative example, the viscosity of grated yam was examined when the pH after mixing was 4.73. The procedure of Comparative Example 3 was repeated except that the pH after mixing was adjusted to 4.73. Table 2 shows the results.

酸性の液体を用いた場合、最終的に得られたとろろ様食品のｐＨが低くなると粘性が低下した（比較例３～５）。実施例８～１２のように、とろろ用粉末組成物にアルカリ性粉末（グルタミン酸ナトリウム）を添加して、得られるとろろ様食品のｐＨを上昇させることにより、粘性の低下を抑制することができた。

When an acidic liquid was used, the lower the pH of the final grated yam-like food, the lower the viscosity (Comparative Examples 3 to 5). As in Examples 8 to 12, by adding alkaline powder (sodium glutamate) to the powder composition for grated yam and increasing the pH of the resulting grated yam-like food, it was possible to suppress the decrease in viscosity.

ADVANTAGE OF THE INVENTION The powder composition for grated yam of this invention and the package containing the same can obtain grated yam-like food which has unique stickiness simply and without a failure.

1... first room;
2... second room;
3 ... boundary seal portion;
4... Peripheral seal portion;
4a... Side part of peripheral seal part 4b... Lower end part of peripheral seal part 4c... Upper end part of peripheral seal part 5... Liquid;
6 ... powder composition for grated yam;
7 gas;

Claims (7)

A powder composition for grated yam containing freeze-dried yam powder and pregelatinized starch, comprising 30 to 90% by weight of freeze-dried yam powder, 10% by weight or more of pregelatinized starch, and (median diameter of pregelatinized starch ) / (median diameter of freeze-dried yam powder) is 4.5 to 30, powder composition for grated yam. The powder composition for grated yam according to claim 1, wherein the median diameter of the pregelatinized starch particles is 120 µm or more. The powder composition for grated yam according to claim 1 or 2, further comprising an alkaline powder. The powder composition for grated yam according to claim 3, wherein the alkaline powder is sodium glutamate. A first chamber containing a liquid, a second chamber containing the powder composition for grated yam according to any one of claims 1 to 4, and a boundary seal portion between the first chamber and the second chamber, A package in which the liquid and the powder composition for grated yam are mixed by peeling off the boundary seal. The package according to claim 5, wherein the liquid has a pH of 4.6 or less. The package according to claim 5 or 6, wherein the liquid is 5 to 45 parts by weight with respect to 10 parts by weight of the powder composition for grated yam.

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