サツマイモ品種・系統の蒸切干(干しいも) 加工過程における品質特性の経時変化

日本作物学会紀事

中村 善行¹  中谷 誠²  藏之内 利和¹  田宮 誠司³ 

[1] 農業・生物系特定産業技術研究機構作物研究所;農林水産省;長崎県

关键词: Brix;    蒸切干;    Hoshi-imo;    干しいも;    Steamed and dried sweet potato slices;    糖度;    Sweet potato;    サツマイモ;    Toughness;    硬度;    Varietal difference;    品種間差;   

DOI  :  10.1626/jcs.75.44

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

Steamed and dried sweet potato slices called “Hoshi-imo”, is an important agricultural product in Ibaraki prefecture in Japan. In recent years, a large amount of Hoshi-imo is imported, and improvement of the quality of domestic Hoshi-imo is critical to survive competition. Here, we investigated the changes in quality factors such as toughness and brix of Hoshi-imo during the drying process to improve the processing technique and to breed high-quality lines. The luminosity and yellowness of steamed slices decreased and became reddish as they dried. The color characteristics of the slice just after steaming distinctively differed among lines, and the difference was evident even after drying though the difference in luminosity decreased with time. The toughness and brix of Hoshi-imo differed among lines throughout the drying process. These results indicate that it is possible to predict market quality of Hoshi-imo just after the steaming process and to select breeding lines without drying. The moisture content of Hoshi-imo fell to below 30 % after drying in all the lines tested. The term of drying should be shortened in some lines because they become too tough during the drying process. A negative correlation existed between toughness and brix of Hoshi-imo among the lines and cultivars of sweet potato studied, suggesting that temperature should be gradually raised in the steaming process to promote saccharification and to obtain high quality products.

【 授权许可】

Unknown