JP2023108335A - Production method of dried sweet potatoes - Google Patents
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 238000010438 heat treatment Methods 0.000 claims abstract description 39
- 238000001035 drying Methods 0.000 claims abstract description 23
- 238000010025 steaming Methods 0.000 claims abstract description 22
- 238000003825 pressing Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 12
- 238000007730 finishing process Methods 0.000 claims description 4
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- 235000019634 flavors Nutrition 0.000 abstract description 6
- 244000061456 Solanum tuberosum Species 0.000 description 9
- 235000002595 Solanum tuberosum Nutrition 0.000 description 9
- 238000005520 cutting process Methods 0.000 description 3
- 235000004976 Solanum vernei Nutrition 0.000 description 2
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- 235000019640 taste Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 101001097860 Lithospermum erythrorhizon Phenylalanine ammonia-lyase 1 Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
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- 239000013026 undiluted sample Substances 0.000 description 1
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Abstract
Description
本発明は、干し芋の製造方法に関する。 The present invention relates to a method for producing dried sweet potato.
干し芋は、サツマイモを蒸して乾燥させた食品であり、細長く薄い板状をしたものや、薄切りにしないまま干した丸干し芋と呼ばれるものや、食べやすいように角棒状に細切りにしたもの等がある。干し芋は、そのままで食べてもよいが、火であぶることにより、柔らかくなり、甘味も増し、香ばしくなる。干し芋は、適度な水分を含むため、粘度のある噛み応えとサツマイモの甘味が特徴的である。 Hoshi-imo is a food product made by steaming and drying sweet potatoes, such as those that are shaped into long and thin plates, those that are dried without being sliced into thin slices, and those that are cut into square bars for easy eating. There is Dried sweet potatoes can be eaten as they are, but roasting them makes them softer, sweeter and more fragrant. Dried sweet potatoes contain a moderate amount of moisture, so they are characterized by their sticky chewiness and the sweetness of sweet potatoes.
干し芋は根強い人気があり、冬の風物詩としても有名であり、昔ながらの独特な掛け声で売られており、コンビニエンスストアでも見かけられる。最近では、真空パック入りで販売されているものもある。 Dried sweet potatoes are very popular, and are famous as a winter tradition. Recently, some are sold in vacuum packs.
干し芋は、一般に、サツマイモを蒸かした後、皮をむき、所定厚さにスライスして、天日又は乾燥機により乾燥させることにより製造される。また、従来、皮をむいた蒸かし芋をマイナス5~10℃の冷凍庫に4~5時間入れて冷凍した後、乱切りにカットし、干し網などに並べて乾燥させて干し芋を製造する方法も提案されている(特許文献1参照)。 Dried sweet potatoes are generally produced by steaming sweet potatoes, peeling them, slicing them into pieces of a predetermined thickness, and drying them in the sun or in a dryer. In addition, conventionally, a method of producing dried sweet potatoes by placing the peeled steamed sweet potatoes in a freezer at -5 to 10°C for 4 to 5 hours and freezing them, cutting them into chunks, arranging them on a drying net, etc. and drying them has also been proposed. (See Patent Document 1).
またサツマイモを蒸す代わりに焼いて、得られた焼き芋を乾燥させて芋菓子とする方法(特許文献2参照)や、サツマイモを加熱して表面を柔らかくした後、皮をむき、それを0.5~3時間蒸し、更に40~70℃で8~96時間燻蒸して干し芋にする方法(特許文献3参照)も提案されている。 There is also a method of baking the sweet potato instead of steaming it and drying the obtained sweet potato to make sweet potato sweets (see Patent Document 2). A method of steaming for ~3 hours and further fumigating at 40~70°C for 8~96 hours to make dried sweet potatoes has also been proposed (see Patent Document 3).
しかし、近年のグルメ嗜好の向上に伴い、前述の干し芋の製造方法では、消費者の干し芋に対する甘味及び風味に対する満足度が十分ではない場合がある。 However, with the recent increase in gourmet tastes, the above-described method for producing dried sweet potatoes may not satisfy consumers with the sweetness and flavor of dried sweet potatoes.
本発明はかかる問題点に鑑みてなされたものであって、従来よりも甘み及び風味を向上させることができる干し芋の製造方法を提供することを目的とする。 The present invention has been made in view of such problems, and an object thereof is to provide a method for producing dried sweet potatoes that can improve the sweetness and flavor of the dried sweet potatoes.
本発明にかかる干し芋の製造方法は、
サツマイモを蒸して加熱する蒸し加熱工程と、
加熱したサツマイモの外皮を剥く皮むき工程と、
外皮を剥いたサツマイモをスライスするスライス工程と、
スライスしたサツマイモを遠赤外線で加熱する遠赤外線加熱工程と、
遠赤外線で加熱したサツマイモを乾燥させる乾燥工程と、
乾燥させたサツマイモをプレスする仕上げ工程と、を有することを特徴とする。
The method for producing dried sweet potatoes according to the present invention includes:
A steaming heating step of steaming and heating the sweet potato;
A peeling step of peeling the outer skin of the heated sweet potato,
A slicing step of slicing the peeled sweet potato,
a far-infrared heating step of heating sliced sweet potatoes with far-infrared rays;
A drying process of drying sweet potatoes heated with far infrared rays,
and a finishing step of pressing dried sweet potatoes.
本発明によれば甘味及び風味を向上させた干し芋を製造することができる。 According to the present invention, dried sweet potatoes with improved sweetness and flavor can be produced.
以下、添付の図面を参照して本発明の実施形態について具体的に説明するが、当該実施形態は本発明の原理の理解を容易にするためのものであり、本発明の範囲は、下記の実施形態に限られるものではなく、当業者が以下の実施形態の構成を適宜置換した他の実施形態も、本発明の範囲に含まれる。 Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. The embodiments are intended to facilitate understanding of the principles of the present invention, and the scope of the present invention is as follows. The scope of the present invention is not limited to the embodiments, and other embodiments in which the configurations of the following embodiments are appropriately replaced by those skilled in the art are also included in the scope of the present invention.
本発明にかかる干し芋の製造方法は、下記工程を有する。即ち、
サツマイモを蒸して加熱する蒸し加熱工程と、
加熱したサツマイモの外皮を剥く皮むき工程と、
外皮を剥いたサツマイモをスライスするスライス工程と、
スライスしたサツマイモを遠赤外線で加熱する遠赤外線加熱工程と、
遠赤外線で加熱したサツマイモを乾燥させる乾燥工程と、
乾燥させたサツマイモをプレスする仕上げ工程と、を有する。以下順に説明をする。
A method for producing dried sweet potatoes according to the present invention includes the following steps. Namely
A steaming heating step of steaming and heating the sweet potato;
A peeling step of peeling the outer skin of the heated sweet potato,
A slicing step of slicing the peeled sweet potato,
a far-infrared heating step of heating sliced sweet potatoes with far-infrared rays;
A drying process of drying sweet potatoes heated with far infrared rays,
and a finishing step of pressing the dried sweet potato. They are explained in the following order.
(1)蒸し加熱工程
蒸し加熱工程では、洗浄した生のサツマイモを、蒸す方法で所定時間加熱する。加熱時間は、特に限定されるものではなく、サツマイモの大きさや種類に応じて適宜選択することができる。甘い干し芋を得るためには、ゆっくりと長時間かけてふかして加熱することが好ましい。特に限定されるものではないが生サツマイモを例えば100℃~260℃にて3~4時間蒸すことが好ましい。
(1) Steaming Heating Step In the steaming heating step, the washed raw sweet potato is heated for a predetermined time by a steaming method. The heating time is not particularly limited, and can be appropriately selected according to the size and type of sweet potato. In order to obtain a sweet dried sweet potato, it is preferable to steam and heat slowly over a long period of time. Although not particularly limited, it is preferable to steam raw sweet potatoes at 100° C. to 260° C. for 3 to 4 hours.
(2)皮むき工程
皮むき工程では、蒸し加熱後のサツマイモの皮をむく。見た目を良くし且つ食感を良くするために、サツマイモの皮をきれいにむく必要がある。そこでこの皮むき工程は、サツマイモが熱いうち、即ち蒸し加熱工程の直後に行うことが好ましい。ここで蒸し加熱工程の直後とは、蒸し加熱工程後30分以内、好ましくは20分以内、より好ましくは10分以内、最も好ましくは1分以上10分以内である。
(2) Peeling step In the peeling step, the sweet potato is peeled after being steamed and heated. Sweet potatoes need to be peeled cleanly for good appearance and texture. Therefore, it is preferable to perform this peeling step while the sweet potato is still hot, that is, immediately after the steaming and heating step. Here, “immediately after the steaming and heating step” means within 30 minutes after the steaming and heating step, preferably within 20 minutes, more preferably within 10 minutes, and most preferably from 1 minute to 10 minutes.
皮むき工程は、例えば、蒸し加熱後のサツマイモを中央にて切断し、その後は分離機にかけて所定の圧力で押し出して、実(塊根)と皮とを分離して皮むきを行う。 In the peeling process, for example, the steamed sweet potato is cut at the center, and then extruded under a predetermined pressure through a separator to separate the fruit (tuberous root) and the skin, followed by peeling.
(3)スライス工程
スライス工程では、皮むき工程後のサツマイモを食べやすい大きさに切りそろえるため所定の大きさにスライス切断する。例えば、サツマイモを切断機にかけて、上下運動する縦刃に通すことにより、所定の間隔(本例においては、10mm~16mm)で切断する。
(3) Slicing step In the slicing step, the sweet potato after the peeling step is cut into slices of a predetermined size in order to cut the sweet potato into an easy-to-eat size. For example, a sweet potato is cut at a predetermined interval (10 mm to 16 mm in this example) by passing it through a vertical blade that moves up and down in a cutting machine.
(4)遠赤外線加熱工程
遠赤外線加熱工程は、本発明にかかる方法において特徴的な工程である。
(4) Far-Infrared Heating Step The far-infrared heating step is a characteristic step in the method according to the present invention.
赤外線加熱工程では、スライス切断後のサツマイモを遠赤外線加熱する。遠赤外線加熱は、特に限定されるものではないが、例えば摂氏220℃~260℃にてサツマイモを20分~120分間加熱する。遠赤外線加熱をする手段としては、特に限定されるものではなく、例えば遠赤外線オーブンを利用できる。 In the infrared heating step, the sliced sweet potato is heated with far infrared rays. Far-infrared heating is not particularly limited, but for example, sweet potatoes are heated at 220° C. to 260° C. for 20 minutes to 120 minutes. A far-infrared heating means is not particularly limited, and for example, a far-infrared oven can be used.
遠赤外線加熱は、サツマイモに3μm~1000μmの範囲の電磁波(遠赤外線)を照射し、被加熱物を直接加熱する方法である。物質を構成する分子や結晶は、それぞれ固有の振動をしており、水などの遠赤外線を吸収しやすい物質は、共通して3~30μmの固有振動があり、遠赤外線の照射を受けるとお互いの波長帯が合うので、共鳴し合い分子レベルの運動を活発にする。これを熱振動といい、照射された物質の温度を上昇させる。遠赤外線加熱の装置としては、特に限定されるものではなく、オーブン、オーブントースター、電気ヒーター、電気炉等が挙げられる。 Far-infrared heating is a method in which sweet potatoes are irradiated with electromagnetic waves (far-infrared rays) in the range of 3 μm to 1000 μm to directly heat the object to be heated. Molecules and crystals that make up substances each have their own vibrations. Substances that easily absorb far-infrared rays, such as water, commonly have a natural vibration of 3 to 30 μm. Since the wavelength bands of the wavelengths match, they resonate with each other and activate movement at the molecular level. This is called thermal vibration, and causes the temperature of the irradiated material to rise. The far-infrared heating device is not particularly limited, and includes an oven, an oven toaster, an electric heater, an electric furnace, and the like.
(5)乾燥工程
乾燥工程では、遠赤外線加熱後のサツマイモを乾燥させる。乾燥方法は、特に限定されるものではないが例えば55~60℃、湿度28~32%、乾燥時間5~6時間の条件下で温風乾燥機にて乾燥させる。この乾燥方法により、干し芋の仕上がりに適度な湿感を持たせた柔らかさ、明るいあめ色を実現できる。なお、網の上に間隔を空けて並べて、冬季自然温度条件下(例えば約0~14℃)で、1~2日間天日干しして乾燥させることも可能である。なおこの乾燥工程ではサツマイモの表面が少し乾くまで乾燥させることが好ましい。
(5) Drying Step In the drying step, the sweet potatoes after being heated with far-infrared rays are dried. The drying method is not particularly limited, but for example, it is dried with a warm air dryer under conditions of 55 to 60° C., humidity of 28 to 32%, and drying time of 5 to 6 hours. With this drying method, it is possible to achieve a soft, bright amber color with an appropriate amount of moisture in the finished dried sweet potato. It is also possible to arrange them on a net at intervals and dry them in the sun for 1 to 2 days under natural winter temperature conditions (for example, about 0 to 14° C.). In this drying step, it is preferable to dry the sweet potato until the surface of the sweet potato is slightly dry.
(6)仕上げ工程
仕上げ工程では、乾燥後のサツマイモをプレスして食べやすく且つ袋詰めしやすくするように仕上げる。プレスは特に限定されるものではないが例えばその厚さが15~20mmになるまで行う。干し芋の厚さが15mm未満の場合は厚さが薄くなりすぎて食感が低下する。干し芋の厚さが20mmを超えると厚すぎて袋詰め等において取り扱いが低下する。
(6) Finishing process In the finishing process, the dried sweet potatoes are pressed to make them easy to eat and easy to pack. The pressing is not particularly limited, but is performed until the thickness reaches 15 to 20 mm, for example. If the thickness of the dried sweet potato is less than 15 mm, the thickness becomes too thin, resulting in poor texture. If the thickness of the dried sweet potato exceeds 20 mm, it is too thick to handle in bagging or the like.
本発明にかかる干し芋の製造方法にて使用されるサツマイモは、特に限定されるものではないが例えば下記である。即ち、「紅はるか」、「紅赤」、「富の川越芋」、「農林一号」、「高系14号」、「紅さつま」、「宮崎紅」、「紅こまち」、「パープルスイートロード(紫芋)」、「クイックスイート」、「あやこまち(オレンジ芋)」、「玉豊」、「いずみ」、「玉乙女」、「人参芋」、「安納芋」、「あやむらさき(紫芋)」、「太白芋」、「金時芋」、「ほしきらり」、「紅あずま」、「紅まさり」、「種子島芋(紫芋)」、「紅隼人」、「小金千貫」、「鳴門金時」、「大栄愛娘」、「五郎島金時」、「紫唐芋」、「栗黄金」、及び、「カイアポ芋」等が挙げられる。好ましくは干し芋に適した「紅はるか」、「玉豊」又は「いずみ」である。 Sweet potatoes used in the method for producing dried sweet potatoes according to the present invention are not particularly limited, but are, for example, the following. That is, "Red Haruka", "Red Red", "Tomi no Kawagoe Potato", "Norin No. 1", "Kokei No. 14", "Red Satsuma", "Miyazaki Beni", "Red Komachi", "Purple Sweet" Road (Purple Potato), Quick Sweet, Ayakomachi (Orange Potato), Tamatoyo, Izumi, Tamaotome, Ginseng Potato, Anno Potato, Ayamurasaki (Purple) Potato)”, “Taihaku Potato”, “Golden Potato”, “Hoshikirari”, “Beni Azuma”, “Beni Masari”, “Tanegashima Potato (Purple Potato)”, “Beni Hayato”, “Kogane Sengan”, Examples include ``Naruto Kintoki'', ``Daei Amusume'', ``Gorojima Kintoki'', ``Shito Imo'', ``Kurigogane'', and ``Caiapo Potato''. "Beniharuka", "Tamatoyo" or "Izumi" suitable for dried sweet potatoes are preferred.
本発明にかかる干し芋の製造方法で得られた干し芋は、非常に風味がよく糖度も高くそのブリックス糖度は25~30%である。 The dried sweet potato obtained by the method for producing dried sweet potato according to the present invention has a very good flavor and a high sugar content, with a Brix sugar content of 25 to 30%.
(1)蒸し加熱工程
サツマイモとして鹿児島県産の紅はるかを使用した。紅はるかを洗浄し120℃にて4時間蒸し加熱をした。紅はるかは、蒸し加熱機の中で絶えずぐるぐると回転しながら蒸し加熱したので全体にまんべんなく火が通った。なお、紅はるかは、選別作業において大小わけて、それぞれ別々に加熱することで焼きムラを抑えた。
(1) Steaming and Heating Process Red Haruka from Kagoshima Prefecture was used as the sweet potato. Beniharuka was washed and steamed at 120°C for 4 hours. Beniharuka was steamed and heated in a steaming heater while rotating constantly, so that the whole was cooked evenly. In addition, Beni Haruka was sorted into large and small pieces in the sorting process, and each was heated separately to reduce uneven baking.
(2)皮むき工程
次に蒸し加熱後の紅はるかを中央にて切断し、10分以内に分離機にかけて所定の圧力で押し出して、実(塊根)と皮とを分離して皮むきを行った。
(2) Peeling process Next, after steaming and heating, the red haruka is cut at the center, and within 10 minutes, it is put in a separator and extruded under a predetermined pressure to separate the fruit (tuberous root) and the skin, and then the skin is peeled. rice field.
(3)スライス工程
次に皮むき後の紅はるかを切断機にかけて、上下運動する縦刃に通すことにより12mm間隔で切断し、食べやすい大きさに切りそろえるた。
(3) Slicing process Next, the peeled red haruka was put in a cutting machine, cut at intervals of 12 mm by passing it through vertical blades, and cut into easy-to-eat sizes.
(4)遠赤外線加熱工程
次にスライス切断後の紅はるかを遠赤外線オーブン2釜2段名人焼きSC-D2-AII(商品名:株式会社小野食品機械製)を使用して摂氏240℃にて60分間加熱した。遠赤外線の波長は100μmであった。本発明では乾燥工程の前にこの遠赤外線加熱工程があるので干し芋の甘みを従来よりも大幅に向上させることができる。
(4) Far-infrared heating process Next, the sliced Beniharuka is heated at 240°C using a far-infrared oven, 2 pots, 2 stages, Meijin Yaki SC-D2-AII (product name: manufactured by Ono Food Machinery Co., Ltd.). Heated for 60 minutes. The far-infrared wavelength was 100 μm. In the present invention, since the far-infrared heating process is performed before the drying process, the sweetness of the dried sweet potato can be greatly improved compared to the conventional one.
(5)乾燥工程
次に遠赤外線加熱工程後の紅はるかを58℃、湿度30%、乾燥時間6時間の条件下で温風乾燥機にて乾燥させた。
(5) Drying process After the far-infrared heating process, the Beniharuka was dried with a hot air dryer under the conditions of 58°C, 30% humidity, and 6 hours drying time.
(6)仕上げ工程
次に乾燥後の紅はるかをプレス機を使用して厚さを18mmとした。その結果、図1に示されるように紅はるかの干し芋が製造できた。
(6) Finishing process Next, the thickness of the dried beniharuka was reduced to 18 mm using a pressing machine. As a result, as shown in FIG. 1, dried sweet potatoes of Beniharuka could be produced.
[官能試験]
本発明にかかる製造方法にて製造した図1に示される紅はるかの干し芋につき、試食(ブラインドテスト)により官能試験を行った。パネラーは20名、内10名は女性、年齢は20~70歳と幅広くした。味や香り食感などの喫食における比較テストである。
[Sensory test]
A sensory test was conducted by tasting (blind test) for the dried sweet potato of Beniharuka shown in FIG. 1 produced by the production method according to the present invention. There were 20 panelists, 10 of whom were women, and their ages ranged from 20 to 70. It is a comparison test in eating such as taste and aroma texture.
その結果、一般的な焼き芋と比較しても食感も良好で美味しいとの評価を得た。とくに、本発明の製造方法による「実施例品」は「比較例品」よりも凝縮された濃厚な甘味と芳香があり、べたつき感も少なく、「繰り返し食べたくなる」「他の人たちにも勧めたい」といった感想が得られた。 As a result, it was evaluated that it had a good texture and was delicious as compared with a general roasted sweet potato. In particular, the "example product" produced by the production method of the present invention has a more condensed and rich sweetness and aroma than the "comparative example product", is less sticky, and "will make you want to eat repeatedly" and "will be appreciated by others." I want to recommend it.”
[糖度試験]
本実施例により製造された紅はるかの干し芋を所定大きさに切り出し、すりおろして、3倍重量%の蒸留水を入れてよく混合し、濾紙で濾過した濾液について、ブリックス糖度計(商品名:ポケット糖度計PAL-1:株式会社アタゴ製)によりブリックス糖度を測定し、測定値から未希釈のサンプルのブリックス糖度を算出した。その結果ブリックス糖度は27.9%であった。
[Sugar content test]
The dried sweet potato of Beniharuka produced in this example was cut into a predetermined size, grated, mixed well with distilled water of 3 times weight %, and filtered with filter paper. : Pocket Brix meter PAL-1: manufactured by Atago Co., Ltd.) was used to measure the Brix sugar content, and the Brix sugar content of the undiluted sample was calculated from the measured value. As a result, the Brix sugar content was 27.9%.
一方、本実施例から遠赤外線加熱工程をのぞいた方法である比較例にかかる製造方法で製造した紅はるかについて同様にブリックス糖度を算出したところ11.8%であった。このように本発明によれば甘み及び風味が向上した干し芋が得られることが客観的に示された。 On the other hand, the Brix sugar content was similarly calculated for Beniharuka produced by the production method according to the comparative example, which is a method excluding the far-infrared heating step from the present example, and was 11.8%. Thus, it was objectively demonstrated that dried sweet potatoes with improved sweetness and flavor can be obtained according to the present invention.
干し芋の製造に利用できる。 It can be used to make dried sweet potatoes.
Claims (8)
サツマイモを蒸して加熱する蒸し加熱工程と、
加熱したサツマイモの外皮を剥く皮むき工程と、
外皮を剥いたサツマイモをスライスするスライス工程と、
スライスしたサツマイモを遠赤外線で加熱する遠赤外線加熱工程と、
遠赤外線で加熱したサツマイモを乾燥させる乾燥工程と、
乾燥させたサツマイモをプレスする仕上げ工程と、
を有する干し芋の製造方法。 A method for producing dried sweet potatoes, comprising:
A steaming heating step of steaming and heating the sweet potato;
A peeling step of peeling the outer skin of the heated sweet potato,
A slicing step of slicing the peeled sweet potato,
a far-infrared heating step of heating sliced sweet potatoes with far-infrared rays;
A drying process of drying sweet potatoes heated with far infrared rays,
A finishing process of pressing dried sweet potatoes,
A method for producing dried sweet potatoes.
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