METHOD FOR IMPROVING PRODUCT QUALITY OF PROCESSED POTATO PRODUCT WITH SYNERESIS INHIBITOR

摘要

PROBLEM TO BE SOLVED: To provide a manufacturing method in processing the paste of potato, which prevents a processed product from losing the flavor and taste inherent to the raw material due to water separation resulting from the movement of the water component, and prevents the water component in an ice state separated from the product from sticking to the surface of the product in frozen storage.;SOLUTION: A method for preventing syneresis of a processed potato paste includes adding a syneresis inhibitor mainly composed of fermented wheat, whey protein, and konjak flour to the potato paste to be processed. Syneresis is caused due to the structure of the protein of processed foods, which allows the water component to escape easily. In the step of processing, the syneresis inhibitor is added to change the structure of the protein. The effect for adsorbing the internal water is thus enhanced, so that the movement of water component is inhibited to achieve water retention. As a result, the simplification of processing and improvement in product quality, freeze resistance and aging resistance can be achieved.;COPYRIGHT: (C)2016,JPO&INPIT