JP2008072918A - Sweet potato-like food - Google Patents

Abstract

【Task】
To provide sweet potato-like foods with high product value that have a new texture and quality by adding a simple manufacturing process to foods that have been heated in a paste-like food base mainly composed of starch, including sweet potatoes Objective.

[Solution]
While mixing and molding a starch-based paste-like food base and other edible foods, once subjecting them to a steaming process and sufficient heating, they are then subjected to a baking process, while minimizing the scattering of moisture. It is possible to form a fired film with a texture different from the inside of the barrier property and the inside, while performing sufficient heating and on the surface like a conventional sweet potato-like food. Can be obtained.

[Selection figure] None

Description

  The present invention relates to a sweet potato-like food having a novel texture.

Sweet potatoes are one of the most popular confectionery products in the past, and a typical production method for this is pasty raw materials such as kneaded and crushed sweet potatoes that have been pre-heated, butter and cream, Or, by adding auxiliary ingredients such as oils and fats, oil-impregnated foods, fragrances, alcoholic beverages, etc., further kneading to make dough, further molding this dough (generally rugby ball type or boat shape) and baking it in the oven .
However, in the firing stage, if you try to heat enough to reach the center, if you perform strong firing, the surface will be burnt more strongly, but the center will not be able to reach the `` burnt '' state, and weak heating will be applied for a long time If you cross over, the manufacturing process becomes redundant, the productivity is poor, and the moisture of the dough near the surface evaporates, resulting in a product with a bad throat.
In addition, recent consumer preferences have diversified, and the demand for new texture products from the market has been further strengthened in recent years.

Attempts have been made to improve the texture and production of sweet potato-like foods.
For example, the dough obtained by mixing the auxiliary material with the raw material made of paste-like sweet potato is molded into a predetermined shape, and then unbaked to remove moisture from the surface and the inside of the molded product, and then baked again Thus, a manufacturing method for obtaining sweet potatoes with improved shape retention has also been proposed. (For example, Patent Document 1)
However, this method is intended to improve the shape retention caused by the high moisture content (about 70%) of the sweet potato itself, and is another approach in terms of improving the sweet potato manufacturing process. It just showed.
Therefore, in order to meet the demand from the market, the invention of a new sweet potato-like food was urgent.
JP 2001-252020 A

  The present invention provides a sweet potato-like food with a high product value that has a new texture and quality by adding a simple manufacturing process to a mixture of raw materials containing starch including sweet potato in a paste form. The purpose is to do.

As a result of diligent research to achieve the above-mentioned object, the inventors have mixed and molded a starch-based paste-like food base and other edible substances, and once subjected to a steaming process, sufficient heating is performed. After performing the baking process, the surface of the conventional sweet potato-like food has a different texture from that of the inside, while maintaining sufficient heat while minimizing the scattering of moisture. It was possible to form a fired film, and it was found that a sweet potato-like food with a new texture could be obtained, and the present invention was completed.
That is, the present invention
(1) is a sweet potato-like food obtained by baking a paste-like material containing starch granules after the steaming step, and (2) is a baking step comprising radiant heat, heating gas contact, The sweet potato-like food according to (1), wherein at least one is selected from contact with a flame, and (3) is formed by mixing a raw material containing starch granules into a paste and then molding the product. (4) is a sweet potato-like food as described in (1), wherein the raw material containing starch granules is selected from potatoes, beans, squash, chestnuts, cereals or more Yes, (5) is the sweet potato-like food described in (1) having a different texture between the surface and the inside.

  According to the present invention, a sweet potato-like food with a fired film having an unprecedented good and novel texture that is not wet and wet, and having a high moisture barrier property and heat-resistant shape retention, is easy. There exists an advantage which can manufacture by the method which shortened process time.

  Hereinafter, the present invention will be described in more detail. The sweet potato-like food referred to in the present invention is not limited as long as it uses a paste-like product containing starch granules, and an example thereof is sweet potato. The raw material is not particularly limited as long as it contains starch granules, but examples include sweet potatoes, potatoes, taros, beans such as red beans, chickpeas, flower beans, broad beans, and cereals such as squash, chestnuts, buckwheat, and rice. These materials can be used alone or in combination of two or more.

  In addition, a product that is sufficiently novel can be obtained only by means of the process described later, but as a raw material containing starch granules, not only using paste such as sweet potato but also using “starch” itself. In addition, it is possible to obtain something that has a new texture different from conventional sweet potato-like foods by using things that are not derived from potatoes and corn that are commonly used, or processed starch that has been subjected to treatment such as crosslinking it can. Although it is not particularly limited, for example, the origin of “starch” is potatoes such as potato, sweet potato, tapioca, beans such as broad beans, mung beans, red beans, corn, pumpkin, rice, wheat, etc. There are “starch” in which starch granules are simply extracted from the raw materials, and “modified starch” such as pregelatinized, esterified starch, cross-linked starch, and etherified starch. What combined 2 or more types is mentioned.

Starch has properties such as the ratio of amylose and amylopectin, gelatinization temperature, gel hardness, etc., depending on the raw material, and depending on the type of processing applied, physical properties such as gelatinization temperature, gel hardness, emulsifying power, etc. However, it can be properly used depending on the function and texture required for the final product.
Lowering the gelatinization temperature or developing emulsifying power is desirable because it reduces the mixing work with other ingredients, and the gel with high hardness is different from conventional sweet potatoes and has a soft and fluffy texture. Express texture. Furthermore, it is desirable in that a moist, melted mouth can be obtained by improving the water retention ability, and the volume after heating and storage can be improved and maintained. In particular, the origin and processing type is not specified, but as an example, the raw material derived from tapioca has a texture with a low gelatinization temperature, and the processing type includes esterified starch and cross-linked starch. It is desirable in terms of improving emulsifying power and water retention, and increasing volume during storage.

The method of using the above raw materials and mixing in a paste form is not particularly limited, but as an example, a raw material that has been boiled and then crushed, crushed or mixed with a mincer, smasher, or back can be used.
If necessary, the pasty product is molded with a dairy product such as sugar, butter or cream, eggs such as whole egg or egg yolk, and fats and oils such as margarine as appropriate. Sugars, dairy products and oils and fats are not particularly limited, and generally used sweet potato blending and manufacturing methods can be used as appropriate.
As a raw material, the raw material containing the above-mentioned starch is mainly used, but by containing a heat-coagulable substance in addition to the above-mentioned eggs, the shape retention can be improved or the formation of a fired film described later can be promoted. A unique texture can be imparted. Examples include, but are not limited to, thermocoagulable proteins such as whey protein, egg white, dried egg white, and soy protein.

There are no particular limitations on the physical properties of the mixture of all the raw materials, but it is desirable that the material be able to be molded freely and that it has a certain degree of shape retention.
The raw material containing starch and, if necessary, other auxiliary raw materials are mixed into a paste and then used for the molding process. The method and form of molding are not particularly limited, and examples include a rugby ball type, a saddle type, and a boat type. Although the steaming process described later has less or less heating efficiency depending on the shape as in the subsequent baking process, the heating efficiency is good when the surface area is large compared to the volume, especially if the effect of the baking process is further increased, depending on the baking method. When the surface to be baked is enlarged, a baked film is more likely to be generated, and the baked color and texture can increase the commercial value.
After molding, it is first subjected to a steaming step and then to a firing step. In this heating process, it is necessary to perform the steaming process first. If the steaming process is later, the fired film generated at the time of firing prevents vapor from entering the interior, resulting in poor heating efficiency, and the texture of the fired film is undesirably loosened by the subsequent steaming process.

The steaming process is not particularly limited, and a commonly used steaming method can be used. Although the heating time and conditions vary depending on the shape and size of the dough, it is desirable that the heating time and conditions allow sufficient heating to the center of the sweet potato food by the steaming process. As a preferable condition, the steam temperature is preferably 70 to 120 ° C, more preferably 80 to 105 ° C.
The temperature of the steam also depends on the pressure. Under atmospheric pressure, the steam atmosphere in the steamer normally shows about 100 ° C. Under pressure, for example, gauge pressure (pressure based on atmospheric pressure) of 1kg / cm2 is around 120 ° C. The steam atmosphere is obtained. In the present invention, there is an advantage that the heating proceeds more smoothly when used under pressure, but sufficient heating can be achieved even in a steam atmosphere at normal pressure, and additional equipment such as pressure reduction is not required for equipment. . Therefore, normal pressure or pressurization may be used.

The time of the steaming process is not particularly limited as long as it is heated to the center as described above, and varies depending on the weight of the product. For example, in the case of 30 g product, it is 8 to 30 minutes at 90 ° C., preferably 10 to 10 minutes. About 20 minutes is desirable. In this case, if it exceeds 30 minutes, the dough contains too much moisture and the texture tends to become sticky. On the other hand, if it is less than 8 minutes, sufficient heating cannot be obtained. In addition, it is often heated in the process of making pasty foods, but since it goes through the process of mixing pasty foods and other ingredients (eggs and dairy products), sufficient heating up to the center can be done with sterilization or Necessary for improving the shape retention by starching gelatinization and protein coagulation.

After the steaming process, the dough is subsequently subjected to a baking process.
Although the baking process is for heating the dough in the conventional method for producing sweet potato-like foods, the steaming process heats up to the center, and a certain degree of shape retention has occurred. The required level of firing is not necessary.
However, the formation of a baked color or fired film on the surface makes it difficult for internal moisture to disperse (moisture barrier properties), increases the structural strength of the fired film covering the surface, and purchases products as well. Encouragement of motivation, and the formation of a slightly hard film on the surface creates a different texture inside, so that a good texture can be obtained in which the teeth go into the surface after entering the surface film. It is desirable that firing be performed.

If the above effects occur, the conditions are not particularly limited. As an example, the following conditions may be mentioned.
That is, examples of the firing step include contact of radiant heat or heated gas, contact of a flame with an object, and a combination of two or more firing steps.
As an example of firing by contact of radiant heat or heated gas, an oven can be cited, and the radiant heat from above and below and the heated gas in the sealed space are fired by contacting the dough. An example of firing by contact of a flame with an object is a burner, and the flame discharged from the burner is fired by directly contacting the surface of the dough. Burning with a burner has the disadvantage that only the surface is scorched when used to heat the original sweet potato-like food, and it is difficult for fire to pass inside, but in this application the fire has already passed to the center by the steaming process On the contrary, firing with a flame is more desirable because the surface is easily colored in color and a fired film is formed.

The firing time is not particularly limited, and depends on the firing step and firing temperature, but as an example, the upper limit of the oven is about 15 minutes to 10 minutes, and in the case of a burner, the upper limit is about 5 to 3 minutes in many cases.
As mentioned above, since the heating to the center has already been performed more efficiently in the steaming process than the conventional baking process, it is not desirable from the viewpoint of work efficiency to spend more time than necessary in the process. A baked color and a bad smell such as a burning odor and a burnt taste are generated.
The lower limit is not particularly limited because it is possible to instantly burn up if the burner output is increased. As an example, there are many cases where the lower limit is about 1 second with a burner and about 1 minute with an oven.
If the firing process is performed at a higher temperature and in a shorter time than necessary, a fired film will be generated only on the very shallow part of the surface in place of the baked color, effectively obtaining moisture barrier properties, structural strength, and a good texture. Can not.
The firing temperature is not particularly limited because it varies depending on the firing time and firing method for the above reasons. For example, in the case of an oven, the upper surface temperature is 150 to 300 ° C, preferably 200 to 250 ° C.
Thus, according to the present invention, the sweet potato-like food having a fired film having an unprecedented good and novel texture that is not wet and has a high moisture barrier property and heat-resistant shape retention. Can be manufactured.

  Examples of the present invention will be described below to explain the present invention in more detail. However, the spirit of the present invention is not limited to the following examples. In the examples,% and part mean weight basis.

<Example 1>
Sweet Potato Paste (Product Name: Sweet Potato Paste Natural Materials Co., Ltd.) 350 parts, Sugar 50 parts, Margarine (Product Name: Combol 800 Fuji Oil Co., Ltd.) 35 parts, Milk 15 parts, Whole Egg 50 parts, Flavor (Products) Name: JUPE (Nariyuka Corporation Co., Ltd.) Create a dough that mixes all appropriate amounts evenly. This dough is molded into a boat shape by about 30 g.
The molded dough is subjected to a steaming process. The steaming process uses a steamer (trade name: manufactured by CD-CM-CPC RATIONAL) and steams at 90 ° C. for 12 minutes (finally reaches a core temperature of 75 ° C. or higher). Next, as a firing step, firing is performed to such an extent that the upper surface is colored for 1 minute by direct flame of a gas burner.
Table 1 shows the conditions and evaluation.

<Example 2, Example 3, Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4>
Each sweet potato-like food is prepared according to the conditions shown in Table 1.
However, the comparative example 4 performed the steaming process after the baking process.

※ 本件では商業的に実用可能なレベルを△・○・◎とし、△は従来並み。×は新規な機能が発現しているとは言いがたいレベルとした。
※１ 「歩留まり」は（加熱工程後重量）／（加熱工程前重量）×１００（％）で評価した。加熱工程とは蒸し工程と焼成工程の双方（工程が片方しかない場合は実施した工程）を指す。
評価基準は◎：９０％以上、○：８０〜９０％、△：６０〜８０％、×：６０％以下。
※２ 「水分」は食感でパサツキを１０人のパネラーによって官能評価した。
◎：みずみずしさが保たれている、○：部分的にパサツキを感じる、△：全体的にパサついた食感である、×：全体的に乾き、固い食感である。
※３ 「保形性」は崩れやすさで評価した。
◎：十分な保形性を有する、○：やややわらかいものの流通段階で崩れない程度の保形性を有する、△：特殊な包装なしに流通させると崩れやすい、×：手で持つと崩れる。
※４ 「食感・風味」は１０人のパネラーによって評価した。
◎：優、○：良、△：可、×：不可
※５ 「保存性」は衛生面で喫食に値する期間を従来製法と比較して評価した。
◎：従来製法と同期間の保存が可能、○：従来製法より保存可能期間やや短い、△：従来製法より著しく保存可能期間が短い、×：衛生面から喫食が望ましくない。 [Table 1]

* In this case, the commercially practical level is △ ・ ○ ・ ◎, where △ is the same as before. X is a level where it is difficult to say that a new function is expressed.
* 1 “Yield” was evaluated by (weight after heating process) / (weight before heating process) × 100 (%). A heating process refers to both a steaming process and a baking process (the process performed when there is only one process).
Evaluation criteria are ◎: 90% or more, ○: 80-90%, Δ: 60-80%, x: 60% or less.
* 2 “Moisture” was sensory evaluated by ten panelists based on texture.
◎: Freshness is maintained, ○: Partially crisp, △: Fully textured, x: Overall dry, hard texture.
* 3 “Shape retention” was evaluated based on ease of collapse.
◎: Sufficient shape retention, ○: Slightly soft with shape retention that does not collapse at the distribution stage, Δ: Easily collapse when distributed without special packaging, X: Collapse when held by hand.
* 4 “Food texture and flavor” was evaluated by 10 panelists.
◎: Excellent, ○: Good, △: Acceptable, ×: Impossible * 5 “Preservability” was evaluated in terms of hygiene compared to a conventional manufacturing method for a period worth eating.
A: Preservation between the conventional manufacturing method and the same period is possible, O: Slightly shorter storage period than the conventional manufacturing method, Δ: Remarkably shorter storage period than the conventional manufacturing method, X: Eating is not desirable from the hygiene aspect.

  In Example 1, the inside passed through to the center and was fresh, and the surface was formed with a fired film similar to the conventional sweet potato, slightly dark and fragrant, and appetizing. In addition, the moisture contained in the material is difficult to scatter during the heating process, so there is little loss of weight, and the fired film prevents the internal moisture from spilling. there were. Overall, the product value was high.

  Further, in Example 2, the baking time by the burner was longer than that in Example 1, so that the fired film was more browned and the fragrance was more strongly manifested, but the heating by the burner was applied only to the surface in a short time. Since it stayed, the freshness and weight loss in the interior were not so different from those in Example 1, and the product value was high. In addition, the moisture preservability was high.

  Example 3 uses an oven instead of a burner. However, when an oven generally used for baking conventional sweet potatoes is used, the dough is already steamed through the steaming process. However, since it takes a long time to form a fired film and it takes a long time to sinter, moisture scatters during firing, resulting in a loss of weight over firing with a burner. Although it was easy to occur, the yield was slightly inferior, and it was a slightly dry texture in terms of freshness, but a product with sufficient commercial value was obtained.

  In addition, the use of a burner was faster and more efficient, and the heating process was completed in a shorter time than existing sweet potatoes.

On the other hand, Comparative Example 1 is heating in an oven without a steaming process. Compared to Example 1, moisture is scattered by firing, and although it has shape retention, the yield is low and its texture is low in moisture and dry. There was no novelty equivalent to the conventional sweet potato.
In Comparative Example 2 in which heating was performed with a burner, although the shape of the dough surface was burnt, the shape retention was demonstrated to some extent, but the texture of the food was also savory because it was a "raw burn" with insufficient passage of fire inside. Was low in product value and poor in storage stability.
In addition, it was burned when heated with a burner so that the fire could pass sufficiently, and the street of fire was still insufficient.
In Comparative Example 3 heated only in the steaming process, the fire passes through the dough, but the fired film is not formed on the surface and the dough is wet, and there is no scattering of moisture during the heating process, On the other hand, it was weak and had a fragile structure with slightly weak shape retention because there was no fired film on the surface. Although the fire passes to the center, it has a certain degree of preservation, but its texture and flavor are more similar to the traditional Japanese confectionery's “tea squeeze” rather than sweet potato, and it is not novel. It was.

  Comparative Example 4, which has exactly the same composition and procedure except that the steaming / firing process is reversed from that of Example 1, is a fired film on the surface fired first, so that the steam is sufficiently contained in the subsequent steaming process. Since it was difficult to flutter and it was difficult to come off, it was too wet despite insufficient heating, and the fired film was swollen by steam, resulting in a low commercial value.

  According to the present invention, a sweet potato-like food with a high product value having a new texture and quality by adding a simple manufacturing process to a food obtained by heating a paste-like food base mainly composed of starch including sweet potato. Can be provided.

Claims (5)

A sweet potato-like food obtained by baking a paste-like material containing starch granules after the steaming step. The sweet potato-like food according to claim 1, wherein the baking step is performed by selecting one or more from radiant heat, contact with a heated gas, and contact with a flame on an object. The sweet potato-like food according to claim 1, wherein the raw material containing starch granules is mixed into a paste and then molded. The sweet potato-like food according to claim 1, wherein the raw material containing starch granules is selected from potatoes, beans, nanban, chestnuts and cereals alone or in combination. The sweet potato-like food according to claim 1, having different textures on the surface and inside.