JP2006055089A - Method for roasting sugar-soaked product of sweet potato - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new method for processing a sweet potato by which the sweet potato having a taste suited to modern liking and decent texture is provided by utilizing the soft and crumbling texture of the sweet potato. <P>SOLUTION: The method for roasting a sugar-soaked product of the sweet potato comprises using one or more kinds selected from the group consisting of (1) the sweet potato randomly cut into the sizes having about 10-50 g weights, and (2) the sweet potato having about 50-500 g weight as a raw material of unhusked state, making a solution from one or more kinds of sweets and fresh water, soaking the sweet potato of (1) or (2) in the thus made solution, primarily heating the soaked sweet potato so as not to be boiled, transferring the heated sweet potato with the solution to a container, cooling and soaking the transferred sweet potato for 3-72 hr, taking out the soaked sweet potato, sufficiently drying the taken out sweet potato by wind at normal temperature, secondarily heating the resultant sweet potato by an electric far-infrared type roaster (an electric oven), and packaging the product to provide the finished product. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

The present invention relates to a processing method for sweet potatoes with high palatability by baking from sweet potatoes as a raw material, dipping in a seasoning liquid, and then baking again.

Traditional sweet potato products are steamed dried, boiled in steamed sweet potatoes, and kaki kempi. .
JP 07-095849 A

By providing sweet potato processing methods that use sweet potato as a raw material, it will be favored by young people and urban dwellers, and will increase the demand for sweet potatoes.

(A1) raw sweet potatoes (A2) fried sweet potatoes (A3) calcined sweet potatoes (A4) steamed sweet potatoes and 50g to 500g sweet potatoes with skin (B1) Baking (B2) Raw (B3) Fried (B4) Steamed, One or two or more types from the group consisting of A and B are used as raw materials To do. Sweetener sugar, syrup, glucose, invert sugar, fructose, sorbitol, maltose, palatinose, coupling sugar, fructooligosaccharide, isomaltoligosaccharide, stevia, glycyrrhizin, aspartame, saccharin, xylitol and trehalose, honey, maple syrup Make a solution from one or more sweeteners selected from the group and fresh water, immerse the group A or group B in the prepared solution, heat primarily so as not to boil, then transfer the solution together to a container and cool While pickling for 3 to 72 hours (depending on size, shape, and quality) Next, pickled sweet potatoes are taken out and air-dried for 3 to 24 hours at room temperature. Baked sweet potato sugar soaked product, which is wrapped and then deoxygenated into a finished product

Providing processed sweet potato products that have an unprecedented new texture and flavor, it is favored by young people and urban dwellers, and helps to increase the demand for sweet potatoes.

The best mode for carrying out the method for baking a sugar potato soaked product of the present invention will be described with reference to FIG. 1 and FIG.

FIG. 1 is an explanatory diagram of an embodiment of the present invention. A frozen potato fried sweet potato cut to a weight of about 15 g to 25 g is made from a sweetener (trehalose) 250 g of honey 250 g of fresh water 500 cc in a ratio of the above and then thawed. Immerse the chopped deep-fried sweet potatoes and heat them for about 10 minutes so that they do not boil (so that they do not collapse). After heating, transfer the whole solution to a container, cool and soak for 48 hours. Next, the soaked sweet potatoes are taken out and air-dried at room temperature for about 6 hours, and then baked for about 10 minutes with an electric far-infrared type baking machine 1000w.

Example 1 shows an example using a material cut in random cuts, but FIG. 2 is an explanatory diagram in the case of carrying out in a state of being round in this Example 2, and each step is the same as Example 1 It is. A sweet potato (trehalose) 250 g honey 250 g fresh water 500 cc of a sweet potato (trehalose) 250 cc fresh water baked in a skinned state with sweet potatoes weighing 70 g to 100 g once baked once in the skinned state Soak the sweet potatoes and heat them for about 10 minutes to prevent them from boiling. After heating, transfer the whole solution to a container, cool and soak for 48 hours. Next, the soaked sweet potatoes are taken out and air-dried for about 6 hours at room temperature for about 10 minutes in a far-infrared type firing machine 1000w.

BRIEF DESCRIPTION OF THE DRAWINGS It is explanatory drawing of one Example of the baking method of the sweet potato sugar immersion material of this invention, and the sweet potato sugar immersion material. It is explanatory drawing of another Example similarly.

Explanation of symbols

1. Deep-fried sweet potato cut into pieces weighing 15 to 25 g.
2. Sweetener (Trehalose) 250g Honey 250g Fresh water 500cc in a solution, soak 1 and heat for 10 minutes so that it does not boil.
3. Transfer the solution into a container, cool and soak for 48 hours.
4. Remove the pickled sweet potatoes and let them air-dry for about 6 hours.
5. Bake for about 10 minutes with 1000w electric far-infrared baking machine.
6. Wrapped with oxygen scavenger.
7. A sweet potato weighing 70g to 100g, once baked in a peeled state and stored frozen.
8. Sweetener (Trehalose) 250g Honey 250g Fresh water 500cc in a ratio, soak 1 and heat for about 10 minutes to avoid boiling.
9. Transfer the whole solution to a container, cool and soak for 48 hours.
10. Take out the pickled sweet potatoes and air dry enough (about 6 hours)
11. Bake for about 10 minutes with 1000w electric far-infrared type baking machine.
12, Wrapped with oxygen scavenger.

Claims (2)

(A1) raw sweet potatoes (A2) fried sweet potatoes (A3) calcined sweet potatoes (A4) steamed sweet potatoes and 50g to 500g sweet potatoes with skin (B1) Baking (B2) Raw (B3) Fried (B4) Steamed, One or two or more types from the group consisting of A and B are used as raw materials To do. Sweetener sugar, syrup, glucose, invert sugar, fructose, sorbitol, maltose, palatinose, coupling sugar, fructooligosaccharide, isomaltoligosaccharide, stevia, glycyrrhizin, aspartame, saccharin, xylitol and trehalose, honey, maple syrup Make a solution from one or more sweeteners selected from the group and fresh water, soak the group A or group B of claim 1 in the prepared solution, and after heating primarily so as not to boil, each solution Transfer to a container and soak for 3 to 72 hours while cooling (depending on size, shape and quality) Next, take out the soaked sweet potato and let it air dry at room temperature for 3 to 24 hours. The method of baking sweet potato sugar soaked product, which is secondarily heated until it is packaged and an oxygen scavenger is added

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