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【課題】じゃがいもの餡子の加工において、加工品の水分が移動し、離水して素材本来の風味や食感等が得られなくなる点、及び、保存の際、冷凍保存では離水をした水分が表面に氷状態に張り付き保存が不可能なる欠点を防止する製造方法の提供。【解決手段】じゃがいもの餡子の加工の際に、発酵小麦、乳清蛋白、コンニャク粉等を主原料にした離水防止剤を添加して、じゃがいもの餡加工品の離水を防止する方法。【効果】離水の原因は、加工食品のたんぱく質の構造が原因で水分の逃げ易い状態になっています。加工の過程で離水防止剤を添加する事によりタンパク質の構造に変化を起こさせ、内部の水分の吸着効果を高め水分の移動を止め保水効果を得ます。この事により、加工工程の簡素化、品質の改良、冷凍耐性、老化防止等の効果が得られ事業化が可能になります。【選択図】なし
