JP3375933B2 - Sweet potato manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

The present invention relates to a manufacturing <br/> method for producing sweet potato BACKGROUND OF THE INVENTION, in particular by coating the egg yolk on the surface from reducing the surface and the whole of the water carried out unglazed sweet potato after molding TECHNICAL FIELD The present invention relates to sweet potatoes that enhance shape retention by firing and have a good baking color, and a method for producing the same.

[0002]

2. Description of the Related Art Sweet potatoes that have been generally sold in the past have been steamed or baked as a raw material and then lined to form a paste, which is then supplemented with butter, oils, vanilla flavors, rum and other by-products. Raw materials are put in and thoroughly mixed by mixing to form a dough. The dough is molded into a rugby ball shape and then baked in an oven to produce a product. In addition to starch and fibrous material, the sweet potato ingredient contains about 70% water, which is difficult to retain in shape. Therefore, when mixing auxiliary raw materials, add flakes made from sweet potato sweet potato to shape and bake. The method is also done. The flakes are produced by heating sweet potatoes with a drum dryer in advance and drying the flakes into thin slices.

As a concrete example of the conventional sweet potato, 87.8% of a sweet potato paste containing 8% of an appropriate amount of sugar added with an appropriate amount of sugar, 8% of an oil and fat, and 0.1% of a vanilla flavoring agent.
%, Milk flavor 0.1%, sweet potato flakes 4%
And is manufactured based on the above-mentioned manufacturing means. Also,
After mixing and molding into a rugby ball type, apply egg yolk on the surface and bake in an oven,
It is also known that the taste, appearance and flavor are enhanced.

[0004]

Generally, since sweet potato has a property of being saccharified and softened during storage, it is steamed or baked as mentioned above, and then it is strained into a paste, butter, fats and oils, etc. When the dough is mixed with the sub-materials, the dough is easily burnt or cracked when the dough is molded and then baked in an oven, and the shape retention is further deteriorated. The problem is that the product has a "feeling of dryness". When the flakes of sweet potato were separately prepared during mixing of the auxiliary materials to enhance the shape retention, and then molded and baked, the shape retention was improved by the water absorption of the flakes, but with the original taste of sweet potatoes. There is a problem that the flavor is impaired and the desired baking color is less likely to be applied.

The above-mentioned baking sag is a phenomenon in which the bottom area of a molded product having a high water content is expanded by applying heat to the molded product, and the total height is lowered by that amount, making it impossible to maintain the desired moldability. Quench cracking is a phenomenon in which a molded product is cracked by heat, and in both cases, there is a problem that the appearance becomes poor and the product value is reduced. In order to prevent burning sagging and burning cracks, the water content of the molded product should be 53
It is necessary to reduce it to about%.

[0006] Also, when egg yolk is applied to the surface after mixing and molding and baked in an oven, the molded product expands due to the moisture contained in sweet potato and the surface becomes soft, and a desired baking color such as a burnt color is obtained. There is a problem that the product value is reduced because it is difficult to attach.

Therefore, the present invention does not impair the original taste and flavor of sweet potatoes by not using the flakes conventionally used to enhance the shape retention of sweet potato, and is excellent in shape retention and appearance. The purpose is to provide sweet potatoes with high product value.

[0008]

[Means for Solving the Problems] In order to achieve the above-mentioned object, the present invention uses a pasty sweet potato as a raw material.
After adding the auxiliary materials to the ingredients, mix it to make the dough,
After forming the dough into a specified shape, unglazed to form
After removing water from the surface and inside of the object, cool it once,
By applying egg yolk to the surface and baking again
While applying the desired baking color to the surface of the molded product,
Characterized by making sweet potatoes with improved shape retention
Providing a sweet potato production method as a basic means
It

[0009] Also, the conditions of biscuit is substantially 200 ° C., was 10 minutes, the firing conditions are substantially 200 ° C., and 8 minutes.

According to such a method for producing sweet potatoes , auxiliary raw materials such as butter and fat are added to the paste of sweet potato as a raw material and mixed by mixing to form a dough,
By molding this dough into a predetermined shape and then unglazing it in the oven, excess water is volatilized from the surface and inside of the molded product, making the molded product moderately firm, and then applying yolk to the surface. The egg yolk adheres well to the surface of the molded product when it is baked again in the oven after that, and the sweet potato with the desired baking color and good appearance and high product value is completed.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Specific embodiments of the method for producing sweet potato according to the present invention will be described below. The basic means of the present invention is to steam or bake the sweet potato as a raw material, and then purify it into a paste, and add butter, fats and oils, vanilla flavor, rum and other auxiliary materials to the mixture and mix thoroughly. The dough is mixed to form a dough, and the dough is molded into a predetermined shape, for example, a rugby ball shape, and then unglazed in an oven to remove water from the entire surface and inside of the molded product, and then once cooled. As a result, the surface of the molded article becomes moderately hard, and then egg yolk is applied to the surface and then baked again in the oven. By carrying out such a treatment, the adhesion of the egg yolk to the surface of the molded product becomes good, and a sweet potato with a desired baking color and a good appearance is completed.

[0012] The reason why the potatoes are molded into a rugby ball type and then unglazed in an oven is that excess water is volatilized from the surface and inside of the molded product to moderately harden the molded product and enhance the adhesion of egg yolk. This is because the baking color is improved together with the fact that the baking does not cause sagging or cracking when fired again, and the shape retention of the molded product is kept good without adding flakes of sweet potato after mixing as in the conventional case. You can get sweet potatoes that are satisfying in taste, appearance, and flavor.

An example of the manufacturing process of sweet potato according to the present invention will be described with reference to the flow chart of FIG. In advance, steam or bake the sweet potato as a raw material and then purify it to make a paste. First, in step 10, mix the pasty sweet potato, butter, fats and other auxiliary materials and mix well to prepare a dough. . As a specific formulation example, 91.8% of sweet potato paste containing 8% of an appropriate amount of sugar added, 8% of oil and fat, and 0.1% of vanilla flavoring
%, Milk flavor is 0.1%. The water content of the dough is about 54%.

Next, the dough obtained in step 11 is formed into a predetermined shape, for example, a rugby ball type, and step 12
Put the molded product in the oven and do unglazed. The weight range of the molded product is 45 g to 120 g, and the unglazed condition is about 20.
It shall be 0 ° C and 10 minutes. Since the temperature and time of unglazing vary depending on the capacity of the oven and the amount of the molded product charged, the above conditions are used as standard guidelines.

Moisture volatilizes from the surface and inside of the molded product due to unglazing, and the moisture content on the surface of the molded product is about 22.
%, And the internal water content is about 47%. Next, in step 13, the molded product is taken out of the oven and naturally cooled. As a result, the surface of the molded product becomes stiff and moderately hard, but in order to improve the efficiency of the firing process, the process proceeds to the next step while the temperature of the central part of the molded product does not become too low.

Next, in step 14, egg yolk is applied to the surface of the molded product, and in step 15, it is put in the oven again and baked. The firing conditions are about 200 ° C. and 8 minutes. Specifically, gas overfire is 210 ° C ± 10 ° C, gas underfire is 130 ° C ± 10 ° C.
℃, 170 ℃ ± 10 ℃ in case of electric fire. By performing such a baking treatment, the egg yolk is properly attached to the surface of the molded product, and a desired baking color such as a charred color is imparted. Then, in step 16, the sweet potato product is completed by taking it out of the oven and naturally cooling it.

[0017]

As described in detail above, according to the present invention, by adding the auxiliary raw material to the paste of sweet potato as a raw material and mixing the mixture by mixing to form a dough, the dough is molded into a predetermined shape and then once formed. By performing unglazed baking in an oven, excess water is volatilized from the surface and inside of the molded product, and the molded product is appropriately hardened, and the shape retention of the molded product can be improved.

[0018] Particularly, the shape retention is improved by baking the dough consisting of sweet potato and the auxiliary raw material once before baking, and even if baking is performed in an oven in the subsequent step, the molded product is not sagged or baked. It does not occur, and the product does not have a "smoothness" even when new sweet potato is used as a raw material.

Since it is not necessary to add the flakes of sweet potatoes which have been conventionally used to further enhance the shape retention,
The original taste and flavor of sweet potatoes are not impaired, and when the egg yolk is applied to the surface of the molded product after bisque baking and then baked again in the oven, the adhesion of the egg yolk to the surface of the molded product is improved and it becomes charred. It is easy to get the desired baking color such as color,
It is possible to provide sweet potatoes with excellent shape retention and appearance and high product value.

[Brief description of drawings]

FIG. 1 is a flow chart showing an example of a manufacturing process of sweet potatoes to which the present invention is applied. Reference number P3072

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Claims (3)

(57) [Claims] 1. A paste-like sweet potato is used as a raw material, an auxiliary raw material is added to this raw material, and the mixture is mixed to prepare a dough. The dough is molded into a predetermined shape, and then bisque-fired to form the surface and the inside of the molded product. To remove the water from the product, cool it once, apply the egg yolk to the surface, and fire it again to attach the desired baking color to the surface of the molded product and to make sweet potato with improved shape retention A method for producing a characteristic sweet potato. 2. The method for producing sweet potatoes according to claim 1 , wherein the bisque-baked conditions are approximately 200 ° C. and 10 minutes. Wherein the firing conditions substantially 200 ° C., sweet potato method according to claim 1 or 2, characterized in that a 8 minutes.