JP2014209894A - Sweet potato confectionery and manufacturing method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a sweet potato confectionery having advantages of both a baked sweet potato and a dried sweet potato.SOLUTION: Through a step of making a baked sweet potato and a step of drying the baked sweet potato, a sweet potato confectionery having both the flavor and burnt smell of a baked sweet potato and the natural sweetness of a dried sweet potato can be made.

Description

  The present invention relates to a novel candy confectionery having the advantages of dried potato and baked potato. More specifically, the present invention relates to a novel candy confectionery using sweet potato that has excellent nutritional value, has the flavor and burnt smell of baked potatoes, and is rich in the natural sweetness of dried potatoes.

  It is said that sweet potatoes were introduced to Ryukyu in 1605 and about 100 years later to Satsuma, and are still known as “Karaimo” in Kagoshima.

  In particular, it is suitable for cultivation on volcanic ash soil, which is common in Japan, and because it is strong in drought and has a high yield, it spread throughout the country as a rescue crop in the Edo period, but the “sweet potato food culture” blossomed. The emergence of “baked rice cake” in Edo is an arrow. Yakimochi was eaten in the same way as the current snack, and it continued until the Taisho era. During the Second World War, fuel alcohol for gasoline was produced from sweet potatoes. Also, after the war, it played a certain role as an alternative staple food and produced varieties that meet the needs of each era.

  However, there is a strong negative image of “rescue crops” in the food era, rich in starch and “under obesity”, especially in agriculture in the field farming areas of Kanto and South Kyushu, where volcanic ash is used as soil. (Non-Patent Documents 1 to 3).

  In recent years, the demand for sweet potatoes is increasing on a macro scale against the backdrop of health, safety, and natural food orientation, while consumption per capita has increased, but domestic production is about 700 at the peak of 1955. It has been steadily decreasing from 10,000 tons, and is currently only about 1 million tons, about 1/7 of that. This is only about 1/3 of the potato. The planted area has been decreasing since 1962. This is due to the fact that the production structure is still very small and the farmers are lacking due to the aging of farmers.

  On the other hand, looking at the use of sweet potatoes, in 2006, it was 44% for fruits and vegetables, 21% for shochu ingredients, 18% for starch ingredients, 9% for processed foods, and 1% for feeds. However, with changes in consumer lifestyles, cooking opportunities have decreased, and the use of fruits and vegetables such as baked sweet potatoes, steamed potatoes, and university candy is decreasing, about 80% of five years ago. Moreover, the use for processed foods as confectionery such as dried rice cake (dried rice cake) and oat rice cake, and for starch raw materials such as vermicelli are almost flat. In other words, the increase in macro consumption mentioned above is supported by solid demand for shochu ingredients due to the recent shochu boom, which is a low-calorie liquor, and the shortage for processed foods and starch ingredients comes from China and other countries. It is thought to be supplemented by imports centering on frozen foods such as dried persimmons, university persimmons, steamed persimmons, and pastes.

  However, as can be seen from the Food, Agriculture and Rural Basic Law of 1999, in view of the basic policy of ensuring stable supply of food, demonstrating multiple functions, sustainable development of agriculture, and promotion of rural areas in Japan, Sweet potato is an indispensable important crop for promoting local industries in upland farming areas in Kanto and South Kyushu where the soil is not fertile.

  In order to reduce production costs and save labor, sweet potatoes can increase the scale of bearers through the accumulation of farmland use, and develop production organizations and contracted farm work organizations in areas where there are no bearers. This is because it is considered a relatively easy crop to establish a system. In other words, sweet potatoes do not require effort until the harvest time, and are a broad-use crop with a high degree of freedom in labor allocation and selection of subsequent crops, and can have a certain yield even in poor volcanic ash soil and acidic soils. In addition, it requires less nitrogen fertilization and is an environmentally friendly crop that uses less agricultural chemicals than other vegetables, and the foliage completely covers the ground surface, preventing soil erosion and runoff. In addition, it suppresses evaporation of soil moisture, reduces drought damage, and other than damage caused by low temperatures, it is caused by weather-resistant disaster crops that are stable in production and have few differences in fertility.

  However, the present inventor believes that the most important thing for the promotion of sweet potato industry is to build a “new sweet potato food culture” comparable to the “baked rice cake” that prospered sweet potatoes in the Edo period. It came to.

  In particular, we thought that sweet potatoes should be recognized by consumers as “delicious sweet potatoes” in addition to being a high-performance, low-calorie foodstuff containing various nutrients and being effective for beauty.

  Therefore, I paid attention to baked potatoes and dried potatoes, which are still popular and famous as winter specialties. In particular, grilled salmon is sold in town, with a unique and unique call, and can also be found at convenience stores. Recently, some are sold in vacuum packs. Dried persimmons that are indispensable for Japanese New Year as preserved foods are still widely eaten in ordinary households as winter confectionery, and the production of dried persimmons is the largest among processed foods.

  These common points are derived from the characteristics of the sweet potato itself. First, when sweet potatoes are heated (bake in the case of baked potatoes, steam in the case of dried potatoes), saccharification enzyme (β-amylase), which is abundant in sweet potatoes, acts on starch to produce maltose (maltose). Therefore, sweetness is nurtured, and the moisture evaporates in both baked and dried rice cakes, which increases the sweetness.

  Therefore, non-caloric sucrose substitute sweeteners such as aspartame, acesulfame potassium, xylitol, sorbitol, licorice extract, stevia, etc., used widely in soft drinks, seasonings, side dishes, pickles, etc. There is no need to think about the problem of sweetness peculiar to artificial sweeteners and the problem of side effects on the body.

  Secondly, when the sweet potato is heated, a non-starch polysaccharide, resistant starch, in which a part of the starch is similar to dietary fiber is produced, and the quantitative value of total dietary fiber before heating is increased by 17 to 40%.

  Thirdly, vitamin C in sweet potato is protected by gelatinized starch, and the residual rate after heating is higher than that of other vegetables and is very stable.

  On the other hand, there are the following differences when comparing baked potatoes and dried potatoes. Firstly, the dried persimmon is steamed and then dried in the sun, so that the action of the β-amylase acts for a long period of time, and the water evaporates more than the shochu. Is done. The sugar per 100g is more than twice that of dried potato.

  Secondly, the dried persimmons are peeled and finely cut while being steamed, so that it is not possible to taste the unique aroma and burnt smell of the epidermis.

  Thirdly, based on the presence or absence of this epidermis, there is a large difference in the content of polyphenols that are attracting attention as having an anti-aging effect due to antioxidant activity. The polyphenol mainly composed of chlorogenic acid contained in the epidermis is contained in 228 mg in 100 g of sweet potato, which is an amount equivalent to a cup of coffee, and the burnt odor of coffee is similar to that of coffee. This is due to this. The reddish purple color of the epidermis is anthocyanin, a kind of polyphenol, which is expected to have an antioxidant effect and is effective in preventing aging and lifestyle-related diseases. However, the dried persimmon peels and cannot enjoy the peculiar aroma of the epidermis, and cannot expect the effect of such polyphenols.

  On the other hand, as confectionery using sweet potatoes without making sweet potato paste or powder, JP-A-6-121641, JP-A-2002-142707, JP-A-2003-047429, JP-A-2005-2005 No. 168394 has been proposed, and it is a technique for enhancing the sweetness or improving the color tone of conventional sweets.

Japanese Patent Laid-Open No. 6-121641 JP 2002-142707 A JP 2003-047429 A JP 2005-168394 A

Tomoko Shindo, Kazuko Tokuda, Kogiku Takehara, Etsuko Fukuyama, Tsuruko Tononishi, “Transition and Utilization of Sweet Potatoes in Kagoshima: Transition and Use of Sweet Potato Varieties (2)”, Bulletin of Kagoshima Junshin Women's Junior College, 37, 153-167 (2007). Kagoshima Junshin Women's Junior College Japanese potato group, "Sweet potatoes MiNi white paper Ver.3.0", March 2008. Kawagoe Imomo Friendship Association, Yakime Culture Team, “Yaki Enoki Encyclopedia”, 2005, September 13th.

  An object of this invention is to provide the confectionery which has the advantages of dried potato and baked potato. More specifically, it is to provide a new sweet candy using sweet potatoes that has excellent nutritional value, has the flavor and burnt smell of baked potatoes, and is rich in the natural sweetness of dried potatoes.

  The present inventors have found that the candy obtained by going through 1) the step of producing the baked potato and 2) the step of drying the baked potato, together with the polyphenols abundant in the sweet potato skin that is unique to baked potato, The present invention has been completed by finding that it has a burnt odor, has the same sweetness as dried koji, and maintains the softness of baked koji despite being dried.

  According to the present invention, the heat-processed food of sweet potatoes has various vitamins, minerals, and dietary fibers, and the sweet potato skin contains rich polyphenols and anthocyanins. A new candy cake excellent in In particular, vitamin C is about 10 times that of apples, vitamin E is about 3 times that of red beans, and potassium is about 18 times that of rice.

  Furthermore, according to the present invention, it is possible to obtain a sweet candy having a sweetness like dried potato without using a flavor and a burning odor peculiar to baked sweet potato and an artificial sweetener.

  The present invention is a candy cake that can be produced by a simple method of further evaporating moisture from a baked candy produced by a conventional general method.

  There is no restriction | limiting in particular as a sweet potato used for this invention. “Red, Red”, “Tower of Kawagoe”, “Norinichi No. 1”, “High Line 14”, “Red Satsuma”, “Miyazaki Red”, “Red Komachi”, “Purple Sweet Road” "Quick Suite", "Ayakomachi (Orange)", "Tamatoyo", "Izumi", "Tamaotome", "Ginseng", "Anno", "Ayamurasaki" ”,“ Kimoki-an ”,“ Hoshikirari ”,“ Red Azuma ”,“ Ben-masari ”,“ Nane Tanagi (purple candy) ”,“ Haruka Haruka ”(“ Red Angel ”in Ibaraki Prefecture) ”,“ Senuki Kogane ”,“ Naruto Kintoki ”,“ Daiei Aikomusume ”,“ Gorojima Kintoki ”,“ Shikara Tatsumi ”,“ Kuri Kogane ”,“ Kai Apo-en ”and the like. Among them, “Tamatoyo”, “Izumi”, and “Tamaotome” suitable for dried rice cakes, “Noribayashi No. 1”, “Kokei No. 14”, “Red Satsuma”, “Red Azuma” ”,“ Red Asari ”,“ Anno-an ”,“ Red Komachi ”and“ Kyushu 121 ”, which has excellent appearance by the Kyushu Okinawa Agricultural Research Center,“ Spring Kogane ”with excellent skin color and taste “Haruka Haruka”, a new variety that has been crossed and registered in March 2010, is preferred. Furthermore, it is most preferable to use “Hen Haruka” which is excellent in appearance and flavor.

  The candy confectionery of this invention produces a baked candy by the following methods as a 1st process, for example. First, the sweet potatoes dug up are left in a cool place to age. This is because even when ripening, starch becomes maltose by the above-mentioned action of β-amylase, and sweetness can be bred. The aging period is not limited, but 2 weeks or more is preferable. More preferably, it is one month or longer.

  Next, the sweet potato is washed with water, gradually heated, and baked slowly at a temperature of 200 ° C. for about 1 hour. Finally, the temperature is raised, the skin is scented and the sugar content is increased by evaporating water. As a heat source, a charcoal fire or a ceramic heater can be used. When using a gas furnace, it is heated indirectly with a rock. Moreover, the combined use of far infrared rays is more preferable. As the oven used for such heating, either a tunnel type or a rack type can be used.

  The shochu obtained in the first step is directly transferred to the second step for evaporating water. As a method for evaporating water, it is possible to use sun drying, high frequency dielectric heating, microwave dielectric heating, and dehumidification drying without using a heater.

  However, since this drying process is a round drying of baked potatoes, there is a problem that it takes more than 3 weeks and is affected by the weather in the sun drying, and also in the case of high frequency dielectric heating and microwave dielectric heating, However, from the viewpoint of texture, dehumidification drying is preferable.

  Dehumidification drying has a uniform surface and internal hardness and can be dried without being affected by the weather. In addition to this dehumidification drying, any one method of sun drying, high frequency dielectric heating, or microwave dielectric heating can be used in combination. When high frequency dielectric heating or microwave dielectric heating is employed after dehumidification drying, the dehumidified and dried shochu is sealed in a sealed container or bag for drying, in order to make the surface and internal hardness uniform. preferable.

  By using the above method, the final product candy confectionery can be made into a new candy confectionery having a flavor, a burning odor, and a texture unique to baked potatoes, and having the same sweetness as dried candy. In particular, the texture is preferably 2-30N, more preferably 4-20N, and even more preferably 5-15N, as measured by a pin gauge with an Imada Digital Force Gauge DS2-200N. . The sweetness is a Brix sugar content measured using a pocket sugar content meter PAL-Pastiser manufactured by Atago Co., preferably 40% or more, more preferably 50% or more, and more preferably 60% or more. Even more preferred.

  As mentioned above, although the manufacturing process and its drying process of the baked sweet potato were demonstrated, these methods are typical examples, it is not limited to this, The confectionery obtained by passing through these two processes is baked potato and dried. The present inventors have found that they have the advantages of a bag and have completed the present invention.

  Now, the present invention will be specifically described by way of examples.

  In the first step, as sweet potatoes, 20 kg of red haruka with a sugar content of 27 or higher, which was aged at 20 ° C. for one month or longer, was used to prepare a baked potato as follows. Red washed water was put into a rack oven, heated to 200 ° C. at a heating rate of 100 ° C./hr, and heated for 1 hour. Thereafter, in order to get burnt, the temperature was further raised to 250 ° C. at a rate of temperature rise of 100 ° C./hr to obtain a shochu liquor.

  In the second drying step, the dehumidifying drying method and the microwave dielectric heating method were used in combination. As a dehumidifying dryer, RDF350A manufactured by Orion Machinery Co., Ltd. was used. Furthermore, 500 g of the thus obtained shochu was sealed in a polyethylene bag, and each was treated in a microwave for 3 minutes.

  As a result, the flavor and burning odor peculiar to baked sweet potato remained moderately, and a new sweet candy that can taste the natural sweetness of dried potato with the texture of baked potato was obtained. The hardness of the candy cake was 8N with the force gauge, and the sugar content was 63% with the sugar content meter.

  As mentioned above, according to the present application, as a confectionery having the advantages of dried potato and baked potato, sweet potato is used that has excellent nutritional value, has the flavor and burnt smell of baked potato, and is rich in the natural sweetness of dried potato New candy cakes are offered.

  Therefore, the present invention has high applicability in the food industry and the like.

Claims (4)

  A candy confectionery produced through a first step of producing a shochu and a second step of drying the shochu.   The sweet potato according to claim 1, wherein the sweet potato is Beni Haruka (Red Angel). The confectionery according to claim 1, wherein the second step includes at least dehumidification drying. A process of leaving the sweet potato to age and aging,
Baking the aged sweet potato at a predetermined temperature for a predetermined time;
And a step of evaporating the water of the baked sweet potato.