JP2018134034A - Method for producing dried sweat potato processed product and method for using same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a dried sweat potato processed product that is suitable also for outdoor and that can be easily produced while making use of the original flavor of dried sweat potato.SOLUTION: A dried sweat potato processed product is produced via a heat and compression step (step S1) in which heating and compressing of dried sweat potato are simultaneously performed. A step of cutting dried sweat potato (step S0) may be provided before the heat and compression step (step S1). Also, a step of crushing dried sweat potato (step S4) may be provided after the heat and compression step (step S1). In the case of providing a step of crushing dried sweat potato (step S4), the processed product of dried sweat potato can be used as a seasoning.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing a processed product of dried persimmon processed from dried persimmon. Moreover, it is related with the usage method of the processed product of the dried persimmon.

  Dried persimmon is a processed product of sweet potato, which is produced by steaming the sweet potato, peeling it off, slicing it as it is or with a predetermined thickness, and drying it with the sun or a dryer. Dried persimmons contain nutritional ingredients such as vitamin B1, vitamin C, and potassium, are high in nutritional value, contain a lot of dietary fiber, and do not use sugar or additives. It is a popular processed product from children to adults.

  Sweet potatoes, the raw material for dried persimmons, are used as ingredients for various dishes, while dried persimmons are processed products and have a unique flavor and natural sweetness. Is. Therefore, the dried rice cake is cut to a size that is easy to eat or is heated to a slight extent. However, in Patent Documents 1 and 2 below, the dried rice cake is fried or the dried rice cake is baked in an oven. A method has been proposed.

  Patent Document 1 discloses a cooking method in which a dried sweet potato is fried and then sprayed with a sweet liquor such as sugar or syrup. Patent Document 2 discloses that the dried potato is sterilized by baking in an oven and then sealed. Thus, a method for producing baked dried rice cake that prevents the growth of bacteria is disclosed.

JP 7-79729 A JP 2005-304419 A

  According to the configuration described in Patent Document 1, a novel dried candy is provided, but the taste of the dried candy is changed by the sprayed sweetener. Dried persimmon is a processed product and has its own unique flavor and natural sweetness, so unlike the ingredients like sweet potatoes, when the flavor and taste change, the original goodness of the persimmon is impaired. It will be. In particular, since natural sweetness is a characteristic of dried persimmons, it is not preferable that the sweetness of dried persimmons be changed by a sweetener.

  According to the configuration described in Patent Document 2, the dried rice cake becomes sanitary by sterilization, but it is easy to burn when baked in an oven, and if it is burnt, the taste and flavor change, and in this case as well. There is a problem that the original goodness of dried persimmons is impaired. Furthermore, it is complicated to adjust the temperature and time so as not to burn, and to monitor the state of the dried straw, which places a burden on the processing operation.

  Dried persimmons are concentrated in the winter months from December to February because sweet potatoes increase in sugar content and sweetness by drying in the cold season. Packing with a bag of dried straw containing an oxygen scavenger will last for about two months, but it is not suitable for long-term storage, so it is not distributed year round. As described above, dried persimmon has high nutritional value and high utility value as a natural food and health food. Therefore, it is desirable that the dried persimmon can be stored for a longer period and can be obtained more easily throughout the season.

  Dried persimmons are often eaten by hand as they are, but they contain a certain amount of moisture and are not suitable for the outdoors because their hands are sticky. In the future, taking advantage of natural foods and health foods, it is expected to be used as preserved foods and emergency foods.

  Accordingly, an object of the present invention is to propose a method for producing a processed product of dried persimmon that is suitable for outdoor use, can be stored for a long period of time, and can be easily manufactured while taking advantage of the original flavor of the dried persimmon.

The method for producing a dried persimmon processed product according to the present invention includes a heating and pressurizing step of simultaneously heating the dried persimmon and pressurizing the dried persimmon. Moreover, you may provide the process of cutting dried rice cake before a heat pressurization process.
Moreover, the drying straw may be heated at a temperature of 110 to 140 ° C., and the drying straw may be pressurized so that the thickness of the drying straw becomes 0.5 to 2 mm.
Moreover, you may provide the process of crushing dried rice cake after a heating-pressing process. In that case, the processed product of dried persimmon can also be used as a seasoning or foodstuff.

  According to the present invention, by simultaneously heating the dried straw and pressurizing the dried straw, drying of the dried straw progresses efficiently and becomes a processed product suitable for the outdoors, while maintaining the original flavor of the dried straw. . In particular, it can be eaten all year round throughout the season, making it easy to take natural foods. Packing with an oxygen scavenger is also suitable for long-term storage for about six months to one year. The utility value is high. Moreover, since there are few manufacturing processes, the processed product of dried persimmon can be manufactured simply. Furthermore, it can provide a new processed product that has a different texture from the dried rice cake containing a lot of moisture, and can propose a new way to eat the dried rice cake as a processed product of the dried rice cake.

It is a flowchart figure which shows the manufacturing process of the processed product of the dried persimmon concerning the 1st Embodiment of this invention. It is a top view which shows typically the method of cutting a round dried rice cake. It is a figure which shows typically the method of cutting a flat dried straw. A is a plan view when cutting vertically, and B is a plan view when cutting horizontally. It is a perspective view which shows typically the heating-pressing method of a dried rice cake. It is a flowchart figure which shows the manufacturing process of the processed product of the dried persimmon concerning the 2nd Embodiment of this invention.

  DESCRIPTION OF EMBODIMENTS Hereinafter, embodiments for carrying out the present invention will be described in detail with reference to the accompanying drawings. Note that the present invention is not limited to the embodiments described below.

(First embodiment)
First, the manufacturing method of the processed product of the dried persimmon concerning the 1st Embodiment of this invention is demonstrated. FIG. 1 is a flow chart showing a manufacturing process of a processed product of dried straw according to the first embodiment of the present invention. As shown in FIG. 1, the process (step S0) which cuts dried straw into an appropriate magnitude | size, and the process (step S1) which heats and presses the cut dried straw are performed. A processed product of dried persimmon can be obtained by treating the dried persimmon as a raw material under high temperature and high pressure by a heating and pressurizing step (step S1) in which drying of the dried persimmon and pressurization of the dried persimmon are performed simultaneously.

[Dried potato]
The raw material of the dried persimmon is sweet potato, but the kind of sweet potato is not particularly limited. For example, it may be processed from sweet potatoes of various types such as Beni Haruka, Yutaka, Izumi, Silk Sweet, Hoshikogane, Annoan, Jade Otome, Beni Azuma, Beni Kogane, Beni Masari. Moreover, the kind of dried rice cake is not limited, and includes those produced by various processing methods such as round dried rice cake, flat dried rice cake, square-cut rice cake, and gypsum (dried rice cake cut and cut).

[Step S0: Cut process]
FIG. 2 is a plan view schematically showing a method of cutting a round dried potato. FIG. 3 schematically shows a method for cutting a flat heddle, FIG. 3A is a plan view when cut vertically, and FIG. 3B is a plan view when cut horizontally. What is necessary is just to select the magnitude | size to cut suitably according to the magnitude | size, liking, and use of a dried persimmon. It is easy to cut with a knife or edible scissors (stainless steel cutlery, etc.).

  For example, in the case of a round-dried bowl 1 having a diameter of 2 cm or more, a round slice having a thickness of about 1 cm is formed, and in the case of a flat-dried bowl 10 having a length of about 10 cm, it is formed into a stick shape of about 3 to 4 vertically or horizontally. Cut into 3 equal parts. By cutting the dried rice cake before the heating and pressing step, the dried rice cake rice cracker 20 (FIG. 4) having a size that is easy to eat and thin enough to eat can be produced. It is especially easy for infants to eat, and if you store a small amount, it will come in handy when you are hungry. This step may be omitted as appropriate. In particular, it is not necessary to cut if the dried rice cake is a small amount (such as about 4 to 5 cm) such as gypsum. Further, this step may be performed after step S1, which will be described later. However, if the step is performed before step S1, the shape of the processed product is easily finished neatly because the dried straw is softer and easier to cut.

[Step S1: Heating and pressing step]
When the dried persimmon is heated as it is, it is easy to burn, and when it is scorched, the taste and flavor change, and the original goodness of the persimmon is impaired. However, the heating method of this embodiment is characterized by pressurizing simultaneously with heating.
As a heating method, there are a method of blowing hot air and a method of baking in consideration of blowing away moisture and pressurizing at the same time, but it is preferable because the method of baking is simple.

  On the other hand, when the heating temperature is lower than 110 ° C., the evaporation of moisture does not proceed sufficiently and it is difficult for moisture to escape. On the other hand, when the heating temperature exceeds 140 ° C., it becomes easy to burn. Therefore, by setting the heating temperature to 110 to 140 ° C., it is difficult to burn and can be sufficiently dried. The production of acrylamide derived from the heating of food can be suppressed by adjusting the temperature range so that it is difficult to burn. In addition, since the inhibitory effect of acrylamide is high by making heating temperature less than 120 degreeC, it is more preferable to set it as 110 to 120 degreeC.

  Further, pressurization includes a method of pressurizing in a pressure vessel and a method of pressing in an iron plate or a frying pan from above, and the press method is preferable because the press method is simple. The dried rice cake is pressurized until its thickness is about 0.5 to 2 mm. If the thickness is less than 0.5 mm, it is easy to break, but if the thickness is up to 2 mm, even if the dried rice cake becomes hard due to heating or pressurization, it is hard enough to be bitten by an infant and can eat. In addition, if it is about 0.5-1 mm, it will be crisp, and even a person with a weak chewing force can eat enough. In addition, what is necessary is just to select a heating temperature and the applied pressure suitably according to the magnitude | size and kind of dried rice cake, a moisture content, sugar content, etc. Moreover, it can select suitably also by consumers' tastes, such as food texture.

  FIG. 4 is a perspective view schematically showing a method for heating and pressurizing dried straw. As the processed product manufacturing apparatus 3 to be used, if a commercially available rice cracker is used, it can be easily processed. In addition, although it is difficult to adjust the temperature in the case of a gas fire, it is preferable to use an IH heater or an electric heater because the temperature can be easily adjusted.

  For example, as shown in FIG. 4, a flat-dried bowl 10 having a length of about 10 cm and a thickness of about 5 mm is cut into three equal parts, and then placed on the iron plate 5 a under the workpiece manufacturing apparatus 3 to set the heating temperature. It is set to 110-140 ° C., the handle 15 is lowered and sandwiched between the upper iron plates 5b, and the fastener 19 is fitted to the fastener receiver 17 to be fixed, pressed, and baked for a short time of about 2 to 6 minutes. The dried rice cracker 20 having a thickness of 0.5 to 2 mm can be manufactured. If the iron plates 5a and 5b are made of fluororesin, they do not stick and are easily peeled off.

  The heating temperature is set by the upper iron plate temperature control meter 2a and the lower iron plate temperature control meter 2b. The thickness of the rice cracker 20 can be changed by adjusting the protruding heights of the screws 13 at the four corners of the upper iron plate 5b. The baking time is 2 minutes and 30 seconds at 140 ° C., 5 to 6 minutes at 120 ° C., etc., and the baking time is set short because it is immediately baked at high temperatures.

  The rice cracker 20 is cooled and eaten by pulling the drawer 7 of the processed product manufacturing apparatus 3 forward and placing it on the wire mesh 9 therein. Although the size (area) of the dried rice cracker 20 is about 2 to 5 times that before baking, the size of the finished rice cake varies slightly depending on the sugar content and moisture content of the dried rice cake. When the sugar content is large, it is relatively large, and when it is small, it is relatively small. In addition, a processed product having excellent storage stability can be obtained by reducing the amount of water by about 15% compared to before baking.

  In addition, when distributing as a product, as shown in FIG. 1, in a sorting step (step S2) for sorting shapes and sizes, food packaging bags (bags made of nylon and polyethylene composite film, etc.) A bagging process (step S3) in which the bag is packed and the oxygen scavenger is enclosed is performed.

  By performing heating and pressurization simultaneously by the manufacturing method of the present embodiment, drying proceeds efficiently. Therefore, the heating time of the dried persimmon is shortened, the burning of the dried persimmon is prevented, and the original flavor of the dried persimmon is maintained. In addition to simply heating the dried persimmon, pressurization reduces the thickness of the dried persimmon, making it easier for infants to eat. In addition, the dried cocoon processed products are hard even if they are thin, so that the strength is maintained, and since the moisture is light and light, it is convenient to carry and gives a good texture that is fragrant and crispy. Is done. Also, the feeling of stickiness of dried persimmons disappears, and it is possible to eat with the hands directly even outdoors.

  And for those consumers who have been known to be good for the body by being able to offer such new processed products, they have been soft and sticky and have shunned dried persimmons. Favorable for its crispy texture, it makes it easy to take nutritional foods.

  In addition, in the case of dried persimmon, even if oxygen scavenger is added, it can only be stored for about 2 months, but in the case of this processed product, it can be stored for a long period of about six months to one year. The utility value is also high. Furthermore, since there are fewer processing steps, a processed product of dried straw can be easily produced. And since it can process in a short time, it is excellent in productivity and also enables mass production.

(Second Embodiment)
Next, the manufacturing method of the processed product of the dried persimmon concerning the 2nd Embodiment of this invention is demonstrated. FIG. 5 is a flow chart showing a process for producing dried rice cake according to the second embodiment of the present invention. As shown in FIG. 5, in the method for manufacturing a dried persimmon processed product of the present embodiment, the dried persimmon is crushed after the heating and pressurizing step (step S1) of the first embodiment (step S4). Is to do. Note that the sorting step (step S2) can be omitted as appropriate, if not necessary, and may proceed to step S4 after step S1 without passing through the sorting step.

[Step S4: Crushing step]
The crushing of the dried rice cracker 20 may be broken by hand or cut with a knife or edible scissors. Moreover, you may grind finely with apparatuses, such as a mill mixer and a food processor. It can be crushed roughly and used as a topping for other dishes, or it can be pulverized to a granular shape and used as a covert taste for other dishes. Dried persimmons have a unique flavor and sweetness, so you can enjoy not only the texture, but also the flavor and changes in the taste of the dishes. Moreover, the range of utilization is expanded by making it into powder form and using it for other dishes as a seasoning or a foodstuff.

  For example, as a sweetener in place of sugar, it becomes a healthy dish by coarsely or finely pulverizing it and mixing it with dough, baking it, putting it in a stewed dish, or putting it on yogurt or salad. Further, it may be used in the form of a granule or powder as a sweetener for beverages.

  As an example of usage as a food material, as shown in FIG. 5, the dried rice cracker 20 after the sorting step (step S2) is powdered with a mill mixer (step S4), added to the starch flour and rice flour, A dough is made by mixing and kneading water (step S5: reworking process), and through the heating and pressing process of step S1, a different type of rice cracker from the dried rice cracker 20 is completed. That is, the processed product of the dried persimmon is reprocessed. Compared to rice crackers that use dried rice cakes as they are, the texture becomes closer to rice crackers made with rice, and new foods with a crunchy texture can be provided.

  In addition, the boundary line between the use as a seasoning and the use as a foodstuff is not clear, and is not distinguished by the way of crushing (coarse, fine (granular, powdery, etc.)). It can be divided to the extent that it is used as a food when the amount used for cooking is relatively large, and as a seasoning when it is relatively small. It not only serves as a foodstuff but also serves as a seasoning such as flavor, umami, and sweetness.

  According to the method for producing a processed product of dried rice cake of the present embodiment, the rice cracker 20 of dried rice cake is crushed so that it can be used as a seasoning and ingredients for various dishes such as sweets and Japanese and Western dishes. The possibilities expand. In addition, the steps and effects other than those described above in the method for manufacturing a processed product of dried straw of the present embodiment are the same as those of the first embodiment described above.

  Processed dried persimmons were produced using round dried persimmons and flat dried persimmons (Haruka Haruka, Silk Sweet, Tamafeng, etc.). TW-200 model made by Fukuyama Confectionery Machinery Co., Ltd. is used as the processed product manufacturing equipment. In the case of a round dried rice cake, two pieces of size (diameter 2 cm, length 10 cm) are prepared and each has a thickness of 1 cm. Use edible scissors to make a circle, and in the case of flat-dried rice cake, prepare two pieces of size (thickness 5-8 mm, length 10 cm), and edible scissors horizontally into three equal parts. Cut.

  The processing of the round dried rice cake and the flat dried rice cake was carried out under the same conditions, the heating temperature was set to 120 ° C., the heating and pressing time was set to 6 minutes, and the thickness after processing was pressed to 1 mm. The change in weight was reduced from 100 to 86% (% by weight, the same shall apply hereinafter), and the reduced water content was 14%. The change in weight was calculated from the total weight of the dried potatoes before and after the processing in the round dried potatoes and the flat dried potatoes, respectively. It was.

  In addition, the size (area) after processing was about 2 to 5 times that before processing. The processed product was given a good crispy texture, fragrant, light and excellent in portability. In addition, because it does not feel sticky, it has become easy to eat even for consumers who have traditionally avoided using dried persimmon as a simple nutritional food, while retaining the flavor and sweetness of dried persimmon.

DESCRIPTION OF SYMBOLS 1 Round iron 2a Upper iron plate temperature control meter 2b Lower iron plate temperature control meter 3 Workpiece manufacturing apparatus 5a, 5b Iron plate 7 Drawer 9 Wire net 10 Flat dried iron 13 Screw 15 Handle 17 Fastener 19 Fastener 20 Senbei

Claims (5)

A method for producing a processed product of dried rice cake,
A method for producing a processed product of dried persimmon, comprising a heating and pressing step of simultaneously heating the dried persimmon and pressurizing the dried persimmon.   The manufacturing method of the processed product of a dried persimmon of Claim 1 which has the process of cutting a dried persimmon before the said heating-pressing process. Dried persimmons are heated at a temperature of 110 to 140 ° C.
The method for producing a processed product of dried straw according to claim 1 or 2, wherein the dried straw is pressurized so that the thickness of the dried straw is 0.5 to 2 mm.   The manufacturing method of the processed product of a dried persimmon of any one of Claims 1-3 which has the process of crushing a dried persimmon after the said heating-pressing process.   A method for using a processed product of dried persimmon, wherein the processed product of dried persimmon produced by the method for manufacturing a processed product of dried persimmon according to claim 4 is used as a seasoning or food.