JP2003047429A - Sweetness-reinforced, semi-dried sweet potato - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain sweetness-reinforced, semi-dried sweet potato by sweetening and softening semi-dried sweet potato generally called dry sweet potato and then adhering roasted bean or grain flour such as soybean flour to the surface of the semi-dried sweet potato. SOLUTION: This sweetness-reinforced, semi-dried sweet potato is obtained by harvesting sweet potato, performing a saccharification process comprising drying the harvested sweet potato in a shade for 50 to 80 days, steaming the treated sweet potato for 100 to 200 min, semi-drying the steamed sweet potato with sunlight for 10 to 17 days, and then adhering roasted grain or bean flour to the surface of the obtained semi-dried sweet potato in an amount of >=8 g per kg of the raw sweet potato.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a semi-dried sweet potato, which is generally called dry potato, which is made sweeter and softer and has roasted powder of beans and cereals such as kinako powder attached to the surface thereof. Regarding the manufacturing method.

[0002]

2. Description of the Related Art Conventionally, dried potatoes which are generally commercially available are
A saccharification process of saccharifying the harvested raw potatoes by drying them in the shade for about 40 days is performed. Then, it is washed with water, packed in a steaming basket, and a steaming process is performed. The cooking time is usually 60 minutes. If it is too long, a soft semi-dried sweet potato can be obtained, but it has a watery taste, and if it is too short, it becomes a hard and lightly sweet semi-dried sweet potato. When steaming is complete, cut both ends, peel and allow to cool. After left to cool, it is sliced to a thickness of about 8 mm and dried in the sun for about 7 days to obtain a product.

The ordinary dry potato thus obtained was not sufficiently sweet. In addition, although it was soft immediately after the production, it tended to become hard after long-term storage. Even in the soft state immediately after the production, even if the roasted powder of beans or cereals such as kinako was attached, 1 g per 1 kg of the raw material potato could not be attached. Even if a large amount of it is strongly adhered, the powder falls and cannot be adhered. Prolonging the cooking time to make it easier for the flour to adhere gives a semi-dry sweet potato that is watery and has a bad taste.

[0004]

[Problems to be Solved by the Invention] When the saccharification process of the harvested potatoes by drying in the shade is spent twice as long as before, the saccharification proceeds, the taste becomes thicker, and the steaming time is prolonged and softened even if it is softened. It doesn't taste. The semi-dried sweet potato itself becomes soft, but the surface becomes sticky and difficult to handle. Therefore, there has been a demand for a semi-dried sweet potato that is sweeter, softer, more delicious, easier to handle, and has a surface that is sprinkled with flour or the like to give a taste in harmony with the dry sweet potato.

[0005]

SUMMARY OF THE INVENTION The present invention is intended to solve the above-mentioned problems, and the constitution is such that after harvesting, a saccharification step by shade drying is carried out for 50 to 80 days, and then 100 to 20.
A semi-dried sweet potato obtained by steaming for 0 minutes and semi-drying in the sun for 10 to 17 days, characterized in that the roasted powder of cereals or beans is adhered to the surface of the semi-dried sweet potato in an amount of 8 g or more per 1 kg of the raw potato. And

That is, according to the present invention, the shade drying period is set to the normal 2
By doubling for 50 to 80 days, saccharification proceeds to increase sweetness, and the cooking time is prolonged. Usually 6
Taking a long cooking time of 100 to 200 minutes with respect to a cooking time of 0 minutes makes the taste less watery. However, in the present invention, saccharification proceeds remarkably, so that a long cooking time is required. The taste does not become watery, and the potato material itself is soft and sticky. It takes a long time to dry because it absorbs a large amount of water, and it usually takes 10 to 17 days to dry instead of 7 days in the sun. The surface is still sticky even after drying, and 10 to 16 g of kinako powder adheres to 1 kg of raw potatoes when the kinako powder is sprinkled on the surface. The result is a semi-dried sweet potato that is soft, sweet and tastes like kinako.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Sweet potato in the present invention is so-called sweet potato, and there are various varieties. The main varieties are Benizuma, Tamayutaka and Xu 18
And the like, and Tamafuto is particularly preferable, but not limited thereto. Generally, dried potatoes are steamed once and the whole is softened, then dried, but this steaming, boiling, frying,
The act of baking or the like is to gelatinize the starch, which is the main component of sweet potato, to make the starch edible and change it into a state in which it is susceptible to the action of enzymes. Furthermore, an enzyme in sweet potato having an activation temperature of 60 to 80 ° C. acts to divide the starch molecule from the terminal to form maltose.

The term "semi-drying" as used in the present invention means a state of being dried to the extent that it has the softness and flexibility of dried persimmons.
Although the exact water content of each product cannot be limited, it has a higher water content than the sliced dried potatoes that are generally sold on the market, and it feels like it can be eaten as it is like dried fruits such as dried apricots and dried grapes. It is not a solid thing.

As the roasted powder of cereals or beans in the present invention, in addition to kinako made from soybeans, powder obtained by roasting buckwheat, azuki bean, fluff, hie etc. and then crushing is used. Since the conventional dry potato has a short steaming time, the moisture content is small and the powder is difficult to adhere, but in the present invention, since the steaming time is long, the surface is sticky even after drying and a large amount of the powder is adhered. be able to. Taking kinako as an example, raw potatoes 1
8 to 17 g per kg, preferably 10 to 15
g, more preferably 12 to 14 g. If it is less than 8 g, the taste of the kinako powder cannot be felt, and if it exceeds 17 g, it does not adhere to the surface of the potato and falls. Also, powders of different grains or beans can be mixed and used.

In manufacturing, 50 to 80 after harvesting
For a whole day, pack in a bag at a relatively low temperature and air-dry, and promote saccharification to enhance the sweetness so that a delicious dry potato can be obtained. It is less than 40 days for normal dry potatoes. Then wash with water, pack in a steaming basket for 100 to 200 minutes, preferably 1
Boil for 50 to 180 hours. The usual dry potatoes are 1 hour to 1 hour and a half, and if the cooking time is too long, the product becomes dull. In the present invention, since the saccharification is sufficiently performed, the taste does not deteriorate even after a long cooking time. After the steaming is finished, the both ends of the sweet potato are cut by cooling, peeled, peeled, cut into thick pieces or sticks, and dried in the sun for 10 to 17 days. 7 days is sufficient for normal dried potatoes, but since the steaming time is long, the water content is high and it takes time to dry.

Even after drying, the water content is high and the surface is sticky. By sprinkling powdered kinako or other cereals or beans on the surface, the surface becomes silky and easy to handle.
Due to the long cooking time as mentioned above, the water content of the product is much higher than that of normal dry potato, and the product is soft and easy to eat. Furthermore, since a long saccharification time is taken, saccharification proceeds and sweetness increases.

[0012]

Example 1 Sweet potatoes of the varieties Tamatoyo were cultivated and harvested on October 10, and the harvested products were immediately put in a bag and stored in a cool, well-ventilated place. Ideally, it is 10 ° C. or lower, but weather conditions do not always provide ideal conditions. Saccharification of sweet potato progressed under moderate cold conditions, and on December 15, the state became optimum for the processing of the present invention. First of all, wash it carefully with water,
As a result of steaming for 2 hours and 40 minutes, the starch was completely converted into α, and a large amount of water was absorbed, and the starch was in a neat state. After cooling down,
Both ends of the sweet potato were cut to prepare the shape of a potato, peeled and cut. Since it was sticky, it could not be sliced thinly, and the thickness was 12 mm or more. Some are about 1 side
It was made into a rod shape of 5 mm.

The cut steamed sweet potatoes were dried by the sun. Drying does not necessarily have to be performed in the sun, but may be performed with cold air or the like in some cases. It took 13 days to dry the inside so that it could be easily stored, and the surface was still sticky. Separately, domestic soybeans that had been washed with water and dried were roasted with a mortar, allowed to cool, and then pulverized to produce kinako. This kinako was applied to the surface of sun-dried sticky sweet potato. 1
5 g of kinako / kg of raw material potatoes were applied, but almost no spilled kinako, the surface of the sweet potatoes had a dry feel, and the brown side of the sweet potatoes turned into a light yellow kinako color. The obtained semi-dried sweet potato with kinako was stored and sealed in a sealing bag made of a gas barrier film. Even when the semi-dried sweet potato of this example was left at room temperature in winter and opened 60 days later, no change or sign of deterioration in flavor, texture, or appearance could be found.

[0014]

EFFECTS OF THE INVENTION According to the present invention in which saccharified sweet potato is saccharified for a long time and steamed for a long time, the surface of the sweet potato is sticky even after being dried. A sweetness-enhancing semi-dried sweet potato can be obtained.

Claims (6)

[Claims] 1. A saccharification step by shade drying after harvesting,
Then, in the semi-dried sweet potato obtained by steaming and drying in the latter half,
A sweetness-enhancing semi-dry sweet potato, characterized in that 8 g or more of roasted powder of cereals or beans is attached to the surface of the semi-dry sweet potato per kg of the raw material potato. 2. The sweetness-enhancing semi-dried sweet potato according to claim 1, wherein the roasted powder of cereals or beans is kinako. 3. The sweetness-enhancing semi-dried sweet potato according to claim 1, wherein the saccharification step by shade drying is performed for 50 to 80 days. 4. The sweetness-enhancing semi-dried sweet potato according to any one of claims 1 to 3, which is steamed for 100 to 200 minutes. 5. The sweetness-enhancing semi-dried sweet potato according to claim 1, wherein the semi-drying period is 10 to 17 days of sun-drying. 6. The harvested sweet potatoes are dried in the shade for 50 to 80 days to be sufficiently saccharified, washed with water, and then steamed for 100 to 200 minutes to gelatinize the starch, peel and peel off both ends, and then heaven for 10 to 17 days. A method for producing a sweetness-enhancing semi-dried sweet potato, which comprises adhering 8 g or more of a roasted powder of cereals or beans to 1 kg of raw potatoes on the semi-dried sweet potato obtained by daily drying.