JP2003070440A - Processed food of sweet potato and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed food of a sweet potato by forming an artificial outer covering on a seasoned potato paste and providing the resultant potato paste with an appearance and a flavor close to those of a baked sweet potato in order to adjust the baked potato-like appearance to the sweet potato having an appearance stimulating the appetite avoiding a colorant if possible without especially using the colorant. SOLUTION: This processed food 3 of the sweet potato is obtained as follows. The seasoned potato paste is molded into a molded potato 4 of a prescribed size or shape and a purple powder which is a powdered dried purple potato is then applied to the surface of the molded potato 4. An outer layer 2 is formed and subsequently roasted to form the roasted potato-like artificial outer covering 5 discontinuously and closely adhering to the surface of the molded potato 4.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to processed sweet potato foods (sweet potatoes, so-called) whose appearance is a baked potato-like appearance.
And a method for producing this sweet potato processed food.

[0002]

2. Description of the Related Art There are various kinds of foods using sweet potatoes, especially sweets, and processed sweet potato food called "sweet potato" is a typical sweets among them. Typical sweet potatoes are made by seasoning steamed sweet potatoes and crushing them to make an potato paste, which is then wrapped in a predetermined container or aluminum foil and baked. Imopaste is made by brewing, butter and fresh cream are used for seasoning. In addition, if you apply water-dissolved egg yolk to the surface of the potato paste before baking, it will have an appropriate browning and gloss on baking and will look good. Commercially available sweet potatoes are generally the same as described above, although there are differences in the seasoning and the molding of potato paste.

For example, Japanese Patent Laid-Open No. 07-107898, "Baked food and its manufacturing method", was cooked for the purpose of providing a baked food (so-called sweet potato) having an appearance and a taste that closely resembled the sweet potato baked potato. Mainly used is a baked food product that has a scorched coating (pseudo-hull) mainly composed of wheat flour on the surface of a shaped product of a filling material (corresponding to a potato paste) that is made from sweet potato as the main raw material, or a sweet potato that has been heat-cooked. It proposes a baked food product in which a shaped product of a filling material as a raw material is wrapped with a film-like food product, and the surface thereof has a scorched coating product mainly composed of wheat flour.

The characteristic feature of the above-mentioned baked foods is that the burnt coating mainly consisting of wheat flour is used to coat the potato paste in order to realize the burnt imitation of baked potatoes. This burnt coating is mainly made of flour, if necessary, eggs, sugar,
It is a pasty dough that contains amino acids and proteins.
Specifically, the burnt coating is applied to the surface of the potato paste and fired to adjust the appearance of a baked potato.
The dough that forms this scorched coating includes cocoa mass,
It also exemplifies that cocoa cake, cocoa powder, chocolate, caramel, coffee, black tea, brown sugar, natural coloring agents, synthetic coloring agents and the like are blended. What is different from mere scorching is that the scorching coating can be peeled off in a state where the scorching coating is peeled off by burning the scorching coating independently of the potato paste, and such handling is appetizing.

[0005]

SUMMARY OF THE INVENTION The above-mentioned prior art is based on a burnt coating mainly composed of wheat flour, and the burnt or burnt portion of the surface has an appearance similar to that of a real baked potato. It is said that it emits fragrance. However, the material of the burnt coating is a material mainly made of wheat flour, which is different from the potato paste, and the material to be blended is also a material far from the original potato. It is true that the sweet potato skin itself has no sweetness, so a charred coating (pseudohull) seasoned with cacao mass and the like, which is mainly composed of wheat flour, may enhance the product value as sweet potato. However, the scent of sweet potatoes, which is the original baked potato, may be burnt and the coating may block.

[0006] The exemplified ingredients are tea or black materials, and natural coloring agents, synthetic coloring agents and the like must be used to realize the original purple color of sweet potato skin. Given that the sweet potatoes themselves had a particularly appetizing appearance without the use of colours, I would prefer to avoid the colours and create a roasted potato-like appearance if possible. Therefore, similar to the above-mentioned prior art, in order to make the appearance and scent become baked potato-like by providing a pseudo-hull to the potato paste,
The above-mentioned pseudo-hull was examined, and in order to bring it closer to a real baked potato.

[0007]

[Means for Solving the Problems] What was developed as a result of the investigation was that seasoned potato paste was molded into a molded potato of a certain size or shape, and the surface of the molded potato was dried purple potato powdered purple. It is a processed sweet potato food in which powder is attached to form an outer layer, and the outer layer is roasted to form a baked potato-like pseudo-hull on the surface of the molded potato. A feature of the present invention is that powdered purple powder of dried purple potato is used in order to realize the original purple color of sweet potato skin, and a pseudo-hull formed by roasting purple powder is also molded potato (filling As it is made of "potato" as well as the material (ingredient), it has an excellent overall harmony of taste.

The "purple potatoes" referred to in the present invention are mainly Miyazaki
It refers to the types of sweet potatoes that have purple or crimson colors (sometimes called crimson potatoes in Okinawa, Miyano No. 36 and Bise) cultivated in Kagoshima / Okinawa. Yamakawa Murasaki, Ayamurasaki, Miyano No. 36, Examples include Bise, Hawaiian species, and Fukumurasaki. Among them, Murasaki Yamakawa and Ayamurasaki are famous.
The purple potato contains a large amount of anthocyanins which are said to have a function of improving liver function, and has attracted attention as a health food.

Since the pseudo-hull adheres discontinuously to the surface of the molded potato, the appearance of the baked potato is further enhanced. However, since the potato paste is usually moist,
When purple powder is directly attached to the surface to form the outer layer, the proportion of the pseudo-hull obtained by roasting adheres to the potato paste as a filling material (ingredient) increases. Therefore,
A starch-based or thickener-based material is applied to the surface of the molded potato to form an oil and fat layer, and the powdered purple powder of dried purple potato is attached to this oil and fat layer to form an outer layer. The pseudo-hull and the adhesion may be discontinuous. A purple powder may be integrally mixed with a starch-based or thickener-based material to form an outer layer that also serves as an oil and fat layer. As a starch-based or thickener-based material,
(a) As a synthetic paste, sodium alginate, propylene glycol alginate, sodium caseinate,
Carboxymethyl cellulose sodium, sodium fibrin glycolate, sodium starch glycolate, sodium starch phosphate, sodium polyacrylate, methyl cellulose, (b) as natural products gum arabic, alginic acid, casein, guar gum, gluten,
Natural rubbers such as raw starch and locust bean gum can be exemplified.

Specifically, the processed sweet potato food of the present invention is prepared according to the following procedure. First, as a pretreatment, the raw potatoes are cut into a suitable size, then as a heat treatment, the raw potatoes are steamed to be heat-denatured, and then as a paste treatment, the raw potatoes after the heat-denaturation are ground into an potato paste, and then, Seasoning to the potato paste as seasoning processing
(Sweetener, sour agent, etc.) are added and kneaded, then the seasoned potato paste is molded into a molding potato of a certain size or shape as a molding treatment, and then the outer surface of the molding potato is subjected to an outer layer forming treatment. A powdered purple powder of dried purple potato is attached to form an outer layer, and finally the outer layer is roasted to form a baked potato-like pseudo-hull that is discontinuously adhered to the surface of the formed potato.

[0011] The potato paste is basically made by peeling the raw potatoes and then cutting them and denaturing them by heating.
The raw potatoes may be cut into pieces after being heat-denatured, or the raw potatoes may be heat-denatured with the skin still attached and then cut or peeled as they are to obtain an potato paste. It is efficient to use a mincing machine to grind the raw potatoes after heat denaturation in the paste treatment. The extent of the potato paste may be such that the raw potato is partially granulated to the extent where the raw potato is partially ground. Molded potatoes may be either manual or mechanical. For the roasting of the outer layer, a shrink burner, a far infrared ray, an electric heater, an oven using a heating steam as a heat source are used. Basically, it is divided into two stages, and the primary roasting is roasting at 80-100 ° C mainly for the purpose of drying the molded potatoes.
(Low temperature long time roasting) After cooling after the first roasting, in the second roasting, high temperature short time roasting is performed in order to give the outer layer a burnt color or an appropriate browning.

[0012] Here, the starting potato is a sweet potato whose main ingredient is venezuma, and it is advisable to carry out an antioxidant treatment by dipping the sweet potato in a vitamin C solution as a pretreatment. Examples of sweet potatoes include high strain No. 14, venezuma, benihayato, sweet potato hikari, koganesengan, and the like, but veneerma is particularly preferably used. Oxidation treatment has the function of preventing discoloration of veneers. The seasonings used in the seasoning treatment are sweeteners such as granulated sugar, sweetened condensed milk, egg yolk and brandy, and acidulants such as phytic acid, and the pH of the imo paste is adjusted with this acidulant. Similarly to the above, the outer layer formed by the outer layer forming treatment is a starch-based or thickening agent-based material such as raw starch or modified starch applied to the surface of the molded potato to form an oil / fat layer, and this oil / fat layer is dried purple potato. It may be formed by attaching powdered purple powder.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a flow chart showing an example of a procedure for producing a processed sweet potato food product 3 according to the present invention, FIG. 2 is a perspective view of a molding potato 4 showing a step of forming a fat layer 1 and an outer layer 2, and FIG. 3 is an outer layer 2. 4 is a perspective view of a finished sweet potato processed food 3 that has been roasted in FIG.
FIG. 4 is a cross-sectional view of the processed sweet potato food 3. In addition to the flow shown in FIG. 1, the manufacturing procedure can be changed before and after the procedure from the outer skin treatment to the mashing.

In the present example, sweet potatoes of Venezuma spp and ginger are used as raw potatoes at a ratio of 2: 1. The veneer species is a typical sweet potato used for processing because it has a yellowish flesh color, a strong sweetness, an excellent taste, and a good storability. First, these raw potatoes are peeled by an outer skin treatment and then cut into blocks each having a size of about 3 to 5 cm. Then, in order to prevent discoloration of the veneers, block-shaped raw potatoes are immersed in a 0.05% vitamin C solution for about 30 minutes (oxidation treatment or p
H treatment, adjusting to pH 4-5), and finishing treatment (skin treatment, cutting, oxidation treatment).

Next, the block-shaped raw potatoes that have been subjected to the oxidation treatment are heat-denatured by boiling or steaming. After heat denaturation treatment, cool for about 30 minutes. Then, the raw potatoes that have undergone heat denaturation are crushed using a mincing machine to make an potato paste. At this stage, the potato paste has only the original sweetness of sweet potato. Therefore, in this example, the sweetness is adjusted by adding granulated sugar, sweetened condensed milk, egg yolk, brandy, etc. to the freshly prepared potato paste as a sweetener.
At the same time, an acidulant (specifically, finnic acid) is added. Powders such as butter, cheese, candy, custard cream, sesame, dried fruits (particularly raisins), nuts, chocolate, coffee or green tea may be added as a seasoning to replace the sweetener. Seasoned potato paste is kneaded so that each seasoning and acidulant are uniform, and then used as a filling material.
Finish the seasoning process (seasoning, kneading) as the (ingredient).

The potato paste that has been treated as a filling material is molded into a predetermined size or shape to form a molded potato 4 (see FIG. 2). As the molding potato 4, for example, binding molding or embossing molding may be used. It may be done manually or by machine. Since the present invention aims at a processed sweet potato food having an appearance of baked potato, the predetermined size or shape is preferably a size or shape reminiscent of sweet potato, for example, a rugby ball shape (see FIG. 2). Mold.

The pseudo-hull that adjusts the appearance of the final baked potatoes is a fired product of purple powder attached to the surface of the molded potato. This purple powder is obtained by drying and dressing purple potato (for example, Yamakawa purple or Ayamurasaki), and is the same sweet potato as the potato paste as a filling material, although the type is different. That is, the main component is starch, and the powder is melted and united by the roasting treatment described later to form a surface as a pseudo-hull. Naturally, this pseudo-hull can also be eaten, and since purple potato is used as a raw material, there is an advantage that the flavor and texture of the whole processed food of sweet potato are not impaired.

Usually, the surface of the potato paste that has been subjected to the seasoning treatment has an appropriate degree of moistness, so that the pseudo-hull obtained by roasting the outer layer may adhere to the surface of the molded potato more than necessary. Although the processed sweet potato food in which the pseudo-hull adheres to the surface of the molded potato is also attractive as a product, it is better to have an appropriate gap between the pseudo-hull and the surface of the molded potato to more closely resemble an actual baked potato-like food. Therefore, the oil layer 1 is formed on the surface of the molded potato. The oil / fat layer 1 uses a starch-based or thickener-based material (for example, methyl cellulose, sodium carboxymethyl cellulose, etc.). FIG. 2 shows the steps of the outer layer forming treatment (oil layer formation, outer layer formation), in which the oil layer 1 and the outer layer 2 are formed in this order on the surface of the molding potato 4.

The molding potato 4 thus finished with the outer layer forming process.
Is baked in an oven using a shrink burner, far infrared rays, an electric heater, heated steam, etc. as a heat source to roast the outer layer. The preferred roasting process is to cool the molded potatoes at a low temperature (80-100 ° C) for a long period of time, followed by a primary roasting that heats them for a long time, and then cools them once, followed by a high temperature to burn the outer layer and to give an appropriate browning. This is a two-stage roasting in which a secondary roasting is performed by heating for a short time. Of course, baking may be performed only at either low temperature or high temperature. Regarding primary roasting, be careful not to cause cracks in the outer layer.

A processed sweet potato food product 3 as a product after the roasting treatment can be seen in FIG. The pseudo-hull (roasted outer layer) 5 made of purple powder changes its color to a roasted potato-like color by undergoing roasting treatment, and partially burns 6, so the overall appearance can be roasted potato-like. it can. Further, as shown in FIG. 4, when the outer layer 2 is formed via an oil layer, it has a gap 7 over the entire circumference and becomes a pseudo-hull 5 that discontinuously adheres to the surface of the molding potato 4, and the tactile sensation is also real. It will be similar to leather. As a result, it is possible to eat like peeled potatoes, for example, "peeling and eating". As described above, the processed sweet potato food 3 of the present invention has an effect that not only the appearance but also the texture and the way of eating can be made into a roasted potato.

[0021]

EFFECTS OF THE INVENTION According to the present invention, both the molded potato and the pseudo-hull, which are filling materials, are sweet potatoes (the pseudo-hull is purple potato).
Since it is made from, it is possible to make a processed sweet potato food that looks and tastes very similar to baked potato. In appearance, since purple powder expresses the original purple color of sweet potato skin, it creates a pseudo-hull that is closer to the real thing than a scorched coating mainly composed of wheat flour. In addition, since the purple powder itself is colored, the color of the pseudo-hull does not change significantly even if other seasonings or acidulants are added, and the appearance of baked potatoes is not lost. Above all, since the pseudo-hull itself is made from purple potatoes, the scent after roasting is a roasted potato-like flavor, which creates an appetizing flavor. In addition, the formation of the oil and fat layer creates a pseudo-hull that does not adhere to the surface of the molded potato (filling material) and can be "peeled" when eating, making it a sweet potato processed food (sweet potato) that more resembles baked potato. . As described above, the present invention has the effect of bringing the conventionally processed baked potato-like processed sweet potato processed food closer to the authentic product.

[Brief description of drawings]

FIG. 1 is a flowchart showing an example of a procedure for producing a processed sweet potato food according to the present invention.

FIG. 2 is a perspective view of a molding potato showing a stage of forming an oil / fat layer and an outer layer.

FIG. 3 is a perspective view of a finished sweet potato-processed food product in which the outer layer has been roasted.

FIG. 4 is a cross-sectional view of the processed sweet potato food.

[Explanation of symbols] 1 fat layer 2 outer layer 3 sweet potato processed foods 4 Molded potatoes 5 Pseudohull (roasted outer layer) 6 brown eyes 7 gap

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Tadashi Nakata             1138 Nakajima, Kurashiki City, Okayama Prefecture             Business (72) Inventor Yasuo Yoshida             1138 Nakajima, Kurashiki City, Okayama Prefecture             Business F term (reference) 4B016 LC02 LE03 LG06 LK08 LK09                       LK11 LK15 LK17 LP03 LP05

Claims (6)

[Claims] 1. A seasoned potato paste is molded into a molded potato of a certain size or shape, and a powdered purple powder of dried purple potato is attached to the surface of the molded potato to form an outer layer, and the outer layer is formed. A sweet potato-processed food product obtained by roasting and forming a baked potato-like pseudo-hull on the surface of the molded potato. 2. A starch-based or thickener-based material is applied to the surface of a molded potato to form an oil and fat layer, and a powdered purple powder of dried purple potato is attached to the oil and fat layer to form an outer layer. The processed sweet potato food according to claim 1. 3. The raw potatoes are cut into appropriate sizes as a pretreatment, and then the raw potatoes are steamed to be heat-denatured as a heat treatment, and then the raw potatoes after the heat-denaturation are ground as an paste treatment to obtain an potato paste. Then, as a seasoning treatment, a seasoning is added to the potato paste and kneaded, and then as a molding treatment, the seasoned potato paste is molded into a molded potato having a certain size or shape, and then the outer layer forming treatment is carried out. Sweet potatoes that form a dry potato-like pseudo-hull that adheres to the surface of the potatoes a powdered purple powder of dried purple potatoes to form an outer layer, and finally roasts the outer layer to adhere discontinuously to the surface of the molded potatoes. Processed food manufacturing method. 4. The raw potatoes are sweet potatoes whose main ingredient is venezuma, and the sweet potatoes are treated with vitamin C as a pretreatment.
The method for producing a processed sweet potato food according to claim 3, wherein an antioxidant treatment of immersing in a solution is performed. 5. The seasoning for seasoning treatment is a sweetener such as granulated sugar, sweetened condensed milk, egg yolk or brandy, and an acidulant such as phytic acid, and the pH of the potato paste is adjusted by the acidulant. A method for producing the processed sweet potato processed food. 6. The outer layer formed by the outer layer forming treatment forms a fat or oil layer by coating a starch-based or thickening agent-based material on the surface of a molded potato and forms a powder purple of dried purple potato on the fat or oil layer. The method for producing a processed sweet potato food according to claim 3, which is formed by attaching powder.