Method for thawing frozen grated radish

Abstract

To provide a method for thawing a frozen grated radish by which the desorption of water from the grated radish after thawing can surely be suppressed and the grated radish free from the deterioration of texture caused by stickiness can be obtained.SOLUTION: The present invention relates to a method for thawing a frozen grated radish obtained by freezing a grated radish that is obtained by grating the root portion of a radish and retains a predetermined amount of water, wherein a distarch phosphate and a hydroxypropylated distarch phosphate are added in a total amount in the range of 2 to 10 mass% relative to the total amount of the frozen grated radish when the frozen grated radish is thawed.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for thawing frozen grated radish. [Background technology]

[0002] In recent years, as family structures have shifted from traditional extended families to nuclear families and the number of single people and people working away from home has increased, meal patterns have also changed. For example, it has become less common for families to eat together around the dining table, and each family member now eats at a different time according to their own schedule. In such cases, it is more convenient to be able to prepare side dishes in amounts appropriate for each person, rather than cooking a family meal all at once, and various frozen foods are often used.

[0003] Considering grated radish as an example of the side dish, it can only be eaten by purchasing a radish at a grocery store, cutting off unnecessary parts such as leaves, peeling the root, and grating it. Purchasing a whole radish is quite heavy, and carrying it home and cooking it as described above is a heavy burden for single people and those working away from home. In this regard, the frozen food is pre-cooked and can be eaten immediately by thawing naturally or in water.

[0004] Therefore, frozen grated radish has been proposed, which is made by peeling and grating the roots in advance. Conventionally, the frozen grated radish is made by transporting radishes harvested in the production area to a factory, removing unnecessary parts such as leaves, washing, peeling, sterilizing the roots, and then processing them into a grated shape using a grater or the like. When the roots of the radish are grated, the roots are broken down into fibrous pieces, resulting in the so-called grated radish, and the water inside the cells is released to the outside from the cells destroyed by the fragmentation.

[0005] A part of the moisture is retained in the grated radish and used for food, but the part that cannot be retained is discarded as excess moisture. Therefore, conventional frozen grated radish is made by bagging and freezing the grated radish in a state where the excess moisture has been discarded.

[0006] However, when the frozen grated radish is thawed, further moisture is released, reducing the yield, and the texture is impaired due to the loss of freshness and an increase in the proportion of fiber. In order to solve this problem, the present applicant has proposed a frozen grated radish containing grated radish obtained by grating the root of radish and retaining a predetermined moisture content, and carboxymethyl cellulose (see Patent Document 1).

[0007] The frozen grated radish described in Patent Document 1 does not easily lose moisture when thawed, and provides an excellent texture even after thawing. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Patent No. 3425932 Summary of the Invention [Problem to be solved by the invention]

[0009] However, the frozen grated radish described in Patent Document 1 has the disadvantage that it is difficult to obtain the effect of preventing water from being released when thawed. On the other hand, if the amount of carboxymethyl cellulose added is increased to eliminate the above-mentioned inconvenience, there is the inconvenience that the texture becomes sticky (sticky), and improvement is desired.

[0010] In view of such circumstances, the present invention provides a method for thawing frozen grated radish that can reliably suppress the desorption of moisture from the grated radish after thawing and can obtain grated radish that does not impair the texture due to stickiness (stickiness). An object of the present invention is to provide a method for thawing frozen grated radish. [Means for solving the problem]

[0011] In order to achieve this object, the method for thawing frozen grated radish of the present invention is a method for thawing frozen grated radish obtained by grating the root of a radish and freezing grated radish that retains a predetermined moisture content, and is characterized in that when thawing the frozen grated radish, phosphate cross-linked starch and hydroxypropylated phosphate cross-linked starch are added in a total amount of 2 to 10% by mass relative to the total amount of the frozen grated radish.

[0012] According to the method for thawing frozen grated radish of the present invention, when thawing the frozen grated radish, by adding phosphate cross-linked starch and hydroxypropylated phosphate cross-linked starch in the above-mentioned ranges to the total amount of the frozen grated radish, it is possible to reliably suppress the release of water from the grated radish after thawing, and the water that would otherwise be released can be eaten as grated radish. Furthermore, according to the method for thawing frozen grated radish of the present invention, it is possible to obtain grated radish whose texture is not impaired by stickiness (stickiness).

[0013] In the method for thawing frozen grated radish of the present invention, simply adding phosphate cross-linked starch cannot prevent water from being released from the grated radish after thawing. In order to reliably prevent water from being released from the grated radish after thawing, it is necessary to use phosphate cross-linked starch and hydroxypropylated phosphate cross-linked starch in combination.

[0014] In the method for thawing frozen grated radish of the present invention, if the amount of phosphate cross-linked starch and hydroxypropylated phosphate cross-linked starch added is less than 2% by mass with respect to the total amount of the frozen grated radish, it is not possible to suppress the desorption of water from the grated radish after thawing. If it exceeds 10% by mass, the grated radish after thawing becomes sticky (sticky) and the texture is impaired.

[0015] In the method for thawing frozen grated radish of the present invention, for example, phosphate cross-linked starch and hydroxypropylated phosphate cross-linked starch are preferably added in the range of 1 to 5% by mass, respectively, relative to the total amount of the frozen grated radish. DETAILED DESCRIPTION OF THE INVENTION

[0016] Next, the embodiment of the present invention will be described in more detail.

[0017] The method for thawing frozen grated radish of this embodiment is a method for thawing frozen grated radish obtained by grating the root of a radish and freezing grated radish that retains a predetermined moisture content. When thawing the frozen grated radish, a total of 2 to 10% by mass of phosphate cross-linked starch and hydroxypropylated phosphate cross-linked starch are added to the total amount of the frozen grated radish.

[0018] The frozen grated radish can be produced, for example, as follows. First, radishes grown under contract with farmers are brought into a factory, and the roots, from which unnecessary parts such as leaves and root ends are removed, are washed, peeled, and immersed in a diluted sterilizing solution (aqueous hypochlorous acid solution) for sterilization. Next, the sterilized roots are grated with a food cutter (manufactured by Arshall, USA, product name: Comitol Head) to obtain grated radish divided into small pieces.

[0019] The grated radish obtained in this manner contains approximately 98% water by mass, although this may vary slightly depending on the season, production area, etc. Therefore, by draining the grated radish and removing excess water, for example, grated radish containing 65% solids by mass and 35% liquid by mass is obtained. Next, the drained grated radish can be frozen according to a conventional method to obtain frozen grated radish.

[0020] In the method for thawing frozen grated radish of this embodiment, when the frozen grated radish produced as described above is transferred to a container such as tableware or a sealable plastic container and thawed naturally or by water cooling, a total of 2 to 10% by mass of phosphate cross-linked starch and hydroxypropylated phosphate cross-linked starch are added to the total amount of the frozen grated radish, for example, 3% by mass each of phosphate cross-linked starch and hydroxypropylated phosphate cross-linked starch, and the product is thawed by natural thawing or water cooling.

[0021] The phosphate cross-linked starch is a modified starch made from tapioca grown in Thailand (trade name: INSTANT TEXTAID A) and is available from Ingredion Japan Co., Ltd. (distributor). The hydroxypropylated phosphate cross-linked starch is a modified starch made from tapioca and waxy corn grown in Thailand (trade name: IF 131) or a modified starch made from tapioca grown in Thailand (trade name: NATIONAL 104), both of which are available from Ingredion Japan Co., Ltd. (distributor).

[0022] In the thawing method for frozen grated radish of this embodiment, "thawing" may be just before starting the natural thawing or water-cooled thawing, or may be any time between the start and end of the natural thawing or water-cooled thawing.

[0023] Next, examples of the present invention and comparative examples will be described. [Example]

[0024] [Reference example] In this reference example, first, radishes grown under contract with farmers were brought into the factory, and the roots, from which unnecessary parts such as leaves and root ends were removed, were washed, peeled, and immersed in a diluted sterilizing solution (hypochlorous acid aqueous solution) for sterilization. Next, the sterilized roots were grated with a food cutter (manufactured by Arshall, USA, product name: Comitol Head) to obtain grated radish divided into small pieces, which were then drained and excess water was removed to obtain grated radish containing 65% solids by mass and 35% liquid by mass.

[0025] Next, the drained grated radish was transferred to a container and frozen according to a conventional method to produce frozen grated radish.

[0026] Next, 15 parts by mass of indigestible dextrin (manufactured by Ingredion Japan Inc.) and 3 parts by mass of phosphate cross-linked starch (sold by Ingredion Japan Inc., product name: INSTANT TEXTAID A) were added to 82 parts by mass of frozen grated radish contained in the container to bring the total amount to 100 parts by mass, and the frozen grated radish was then allowed to thaw naturally.

[0027] The purpose of the indigestible dextrin is to adjust the amount of additives added to the frozen grated radish, and when the frozen grated radish is thawed, it suppresses the desorption of water or prevents the grated radish from becoming sticky after thawing. It does not have the effect of preventing the texture from being impaired.

[0028] Next, the naturally thawed grated radish was transferred to a stainless steel plain weave 16 mesh colander and the mass of the desorbed water was measured. The mass of water desorbed from the grated radish after thawing by the thawing method of this reference example was set to 100, and this was used as the standard for the proportion of water (synthesizing proportion) desorbed from the grated radish after thawing by the thawing methods of the examples and comparative examples. In addition, the grated radish thawed by the thawing method of this reference example was not sticky (sticky) and had an excellent texture. The results are shown in Table 1. Example 1 In this example, 12 parts by mass of indigestible dextrin (manufactured by Ingredion Japan Inc.), 3 parts by mass of phosphate cross-linked starch (sold by Ingredion Japan Inc., product name: INSTANT TEXTAID A), and 3 parts by mass of hydroxypropylated phosphate cross-linked starch (sold by Ingredion Japan Inc., product name: IF 131) were added to 82 parts by mass of frozen grated radish produced in exactly the same manner as in the reference example and placed in the container, bringing the total amount to 100 parts by mass, and the frozen grated radish was then allowed to thaw naturally.

[0029] Next, the naturally thawed grated radish was transferred to a stainless steel plain weave 16 mesh colander, the mass of the desorbed water was measured, and the ratio (synthesizing ratio) of the water desorbed from the grated radish thawed by the thawing method of the reference example was calculated. In addition, the grated radish thawed by the thawing method of this example was not sticky (sticky) and had an excellent texture. The results are shown in Table 1.

[0030] Example 2 In this example, 12 parts by mass of indigestible dextrin (manufactured by Ingredion Japan Inc.), 3 parts by mass of phosphate cross-linked starch (sold by Ingredion Japan Inc., product name: INSTANT TEXTAID A), and 3 parts by mass of hydroxypropylated phosphate cross-linked starch (sold by Ingredion Japan Inc., product name: NATIONAL104) were added to 82 parts by mass of frozen grated radish produced in exactly the same manner as in the reference example and placed in the container, bringing the total amount to 100 parts by mass, and the frozen grated radish was then allowed to thaw naturally.

[0031] Next, the naturally thawed grated radish was transferred to a stainless steel plain weave 16 mesh colander, the mass of the desorbed water was measured, and the ratio (synthesizing ratio) of the water desorbed from the grated radish thawed by the thawing method of the reference example was calculated. In addition, the grated radish thawed by the thawing method of this example was not sticky (sticky) and had an excellent texture. The results are shown in Table 1.

[0032] Comparative Example In this comparative example, 15 parts by mass of indigestible dextrin (manufactured by Ingredion Japan Inc.) and 3 parts by mass of carboxymethyl cellulose (manufactured by Daicel Chemical Industries, Ltd., product name: CMC1181) were added to 82 parts by mass of frozen grated radish produced in exactly the same manner as in the reference example and placed in the container, bringing the total amount to 100 parts by mass, and the frozen grated radish was then allowed to thaw naturally.

[0033] Next, the naturally thawed grated radish was transferred to a stainless steel plain weave 16 mesh colander, the mass of the desorbed water was measured, and the ratio (synthesizing ratio) of the water desorbed from the grated radish thawed by the thawing method of the reference example was calculated. In addition, the grated radish thawed by the thawing method of this comparative example was sticky (sticky) and had a deteriorated texture. The results are shown in Table 1.

[0034] In Table 1, phosphate cross-linked starch (sold by Ingredion Japan, Inc., product name: INSTANT TEXTAID A) is referred to as "modified starch A," hydroxypropylated phosphate cross-linked starch (sold by Ingredion Japan, Inc., product name: IF 131) is referred to as "modified starch B," hydroxypropylated phosphate cross-linked starch (sold by Ingredion Japan, Inc., product name: NATIONAL 104) is referred to as "modified starch C," and carboxymethylcellulose is referred to as "CMC."

[0035] [Table 1]

[0036] From Table 1, according to the thawing method of frozen grated radish in Examples 1 and 2, the proportion of water released from the thawed grated radish (water release rate) is smaller than the thawing method of frozen grated radish in the comparative example. It is clear that even if the amount of phosphate cross-linked starch and hydroxypropylated phosphate cross-linked starch added is greater than that of carboxymethyl cellulose, it is possible to obtain grated radish that is not sticky (sticky) and has an excellent texture.

Claims

1. A method for thawing frozen grated radish obtained by grating the root of radish and freezing grated radish that retains a predetermined moisture content, When thawing the frozen grated radish, a total of 2 to 10% by mass of phosphate cross-linked starch and hydroxypropylated phosphate cross-linked starch is added to the total amount of the frozen grated radish. A method for thawing frozen grated radish.

2. In the method for thawing frozen grated radish according to claim 1, phosphate cross-linked starch and hydroxypropylated phosphate cross-linked starch are added in the range of 1 to 5% by mass, respectively, relative to the total amount of the frozen grated radish. A method for thawing frozen grated radish, characterized in that

Images