JP5457067B2 - Processed food for preservation using sweet potato as raw material and method for producing the processed food - Google Patents

Description

  The present invention relates to a processed food using sweet potato as a raw material and a method for producing the processed food.

  The nutritious sweet potato has long been known as a useful ingredient that can be a staple food. For example, in the Edo period, when famines were hit, in recent years, in the era of food shortages after the end of the war, it was valued instead of rice, wheat, etc. or along with these. However, in the present age when many other foodstuffs have become abundantly available, the staple food has been pursued and it has been eaten slightly as a favorite food.

  This may be due to the unique strengths and weaknesses of the sweet potato, or the unique image created. Satsuma has many advantages, but the most prominent is its abundant nutrients. Well-known are starch, sugar, calcium, vitamins (carotene), dietary fiber, etc., but there are other anthocyanin pigments, flavonoid pigments, and white juice (" Yarrapin is included.) Among these, anthocyanins and flavonoids have an antioxidant effect, and an effect of reducing liver dysfunction and an intestinal effect of fiber are seen. Yarrapin has the effect of softening the stool. Satsuma-maki is not included in 25 foods that are allergic to allergies, and it can be said that it is a human-friendly food.

  A notable advantage of sweet potatoes listed as well as abundant nutrients is that they are easy to grow. It does not take time, does not give special fertilizers or pesticides, grows well in thin areas such as volcanic ash soil, and is rooted in the basement, making it less susceptible to damage such as typhoons. That is why. Even in an area with many slopes and wasteland, even an amateur can easily grow it. Because it is not time-consuming nowadays, it is planted on the rooftop and used for heat island countermeasures.

  One of the disadvantages of Satsuma-an is that it is difficult to preserve. If it is 10 ° C. or lower, the color changes to black, so that it cannot be stored at a low temperature, and germination occurs at a higher temperature. Therefore, there is a drawback that it does not last long unless it takes time to dry it. Another disadvantage is that it is bulky and heavy in the state of ginger. For this reason, it cannot be said that it is very suitable for long-distance shipment (for example, shipment to overseas) which requires time.

  In addition to the above, image problems that have been built for a long time can be considered as an impediment to the spread of sweet potatoes. The generation who grew up eating sweet potatoes in a particularly difficult time cannot wipe out the image of food in a poor period when there is nothing else to eat. There may also be a reason that even if you eat it, the taste does not change so much that you can't eat it every day or in large quantities, or that if you eat it, gas will be generated in the intestines.

  Due to these disadvantages and images, at least in modern times it is far away from the staple food, compared to rice, wheat, corn and potatoes. In addition, daikon, carrots, Chinese cabbage, potatoes, and taro are selected as the 14 types of vegetables stipulated in the Vegetable Production and Shipment Stabilization Law (Article 1 of the Ordinance for Enforcement of the Law) as important vegetables for people's lives. The Satsuma mochi has been removed.

  Japan's current food self-sufficiency rate tends to decrease further below 40%, and it is in a critical situation from the viewpoint of food supply that the majority of the food depends on imports. As resource nationalism in each country is expected to increase in the future, improving the food self-sufficiency rate has become an important national issue. In Japan, where there is little cultivated land, and there are many mountainous areas and wasteland, the existence of sweet potatoes that have sufficient elements as a staple food may be reviewed.

  In the prior art, with regard to a method for producing processed food using sweet potato, a technique for processing the sweet potato in a sliced state (for example, see Patent Document 1), a technique for processing the sweet potato in a paste after being boiled (for example, Patent Document 1) , Patent Document 2), and many other techniques are disclosed, such as a technique for making sweet potato into powder, steaming, drying and then roasting and processing (for example, see Patent Document 3). However, most of these are not in the side of foodstuffs and snacks, so that sweet potato can be stored for a long time, or can be used as a staple food, and can be used as a food for food crisis measures. The technology was not disclosed.

  Satsuma-don is eaten with heat, and various processed foods are known. Processed foods are most often seen in Patent Documents 1 and 2, processed foods that are dried or oiled to reduce moisture, including salmon chips, karinto, university potatoes, etc. Is seen. However, since sugar and fat are added to these, processed foods with high calories are obtained. Since trans-fatty acids contained in oil increase the risk of heart disease and stroke, there is a movement (California) to expel trans-fatty acids from restaurants in the US and elsewhere.

  In addition, most of the use of the sweet potato powder as seen in Patent Document 3 is used as a tie for other ingredients such as wheat flour, for cold noodles, mochi, rokurobe (Kyushu region), kankoro, etc. It's being used. These can be stored to some extent if they are in powder form, but they are not suitable for long-term storage after being mixed with other ingredients. The same applies to the case where only the sweet potato powder is added with water. Depending on the amount of water, a variety of viscosities can be prepared, from a smooth state to a lump state, but none of them are suitable for storage. Even if it is baked like a hot cake as a mayonnaise-like one, mold will be generated after a while and the taste will not be excellent. Appropriate moisture management and an appropriate roasting process are key to processing into preserved foods.

  It is known that sweet potatoes are β starch in the cold state, but when heated, this changes to α starch and enhances taste and sweetness. However, when it cools, it also has the property of returning to the original β starch, and when it returns to β starch, the taste and texture are impaired. In order to maintain the α starch as it is when it is heated, it is necessary to lower the water content. So far, no food that maintains starch gelatinized in the state of sweet potato has been found.

  Although it is a completely different viewpoint from the above, it is said that soft foods are preferred nowadays and the number of chewing times tends to decrease along with this. This is especially a problem for growing children and the elderly. Some survey results show that eating crunchy foods leads to brain activation and has a large impact on cognitive function, learning / memory ability, and intelligence quotient. Further, chewing well stimulates the satiety center of the brain, and even a small amount of food can provide a feeling of fullness, leading to a reduction in calorie intake and an effect of preventing obesity. Chewing promotes the generation of saliva, amylase, which is a digestive enzyme contained in saliva, has actions such as removal of dirt on the teeth, repair of wounds on the mucous membrane, and peroxidase quenching active oxygen. In order to promote mastication, a certain degree of firmness is required for food.

  From the above, the present invention re-recognizes the importance of sweet potato, can be supplied in large quantities even in the future food era, and can provide people with sufficient nutritional value. The purpose is to provide a new processed food made only of sweet potato that can be stored for more than a month) and can promote chewing.

  The inventors of the present application have arrived at the present invention while repeating trial and error for many years with the aim of effective use of the sweet potato. The present invention uses only sweet potato without containing any other nutrients such as sugar and fat, maintains the nutritional components of the sweet potato, maintains starch alpha conversion due to low moisture at room temperature, The present invention solves the above-mentioned problems by providing a processing method and a processed food for sweet potatoes that are hard and can be stored for a long period of time, and specifically include the following contents.

That is, one aspect of the present invention is to slice and dry the sweet potato, crush the dried slice into powder, add water to the powder, knead to produce a dough, cut the dough, And a processed food manufacturing method using only sweet potato as a raw material comprising the steps of heating the spread dough with an iron plate, and the mixing weight ratio of powder and water in the step of generating the dough And a load of about 2.5 to about 4 g / cm ² is applied to the spread fabric heated in the heating step. About.

  In the heating step, it is preferable to heat until the moisture content of the processed product is 4.5% or less, and in the step of forming the spread dough, the thickness of the spread dough is set as follows. It is preferable to set it as 2-3 mm.

  The present invention is basically environmentally friendly and is directed to manufacturing with energy saving. Therefore, it is preferable from the viewpoint that the step of drying after slicing is sun-drying, and the step of drying and pulverizing to powder is pulverization using a stone mill. Moreover, the step of heating the slice with the iron plate may be heating with a frying pan when performed in each home.

  Another aspect according to the present invention relates to a preserved food that uses only sweet potato as a raw material and is produced by any one of the production methods described above. It is understood that it will be a response food that can fulfill its full function as a countermeasure against the future food crisis.

  By carrying out the processed food of sweet potato according to the present invention and the production method, it is possible to provide a processed food that is rich in nutritional value, can be easily manufactured even by an amateur, can withstand long-term storage, and increases the number of chews of the eater. It can be provided as a food for emergencies such as disasters, and is light and not bulky. For example, it can be easily supplied in large quantities to areas suffering from a food crisis.

It is a flowchart which shows the manufacturing method of the processed food concerning embodiment of this invention.

  A sweet potato processed food and a method for producing the same according to an embodiment of the present invention will be described with reference to the drawings. FIG. 1 shows a flow of a manufacturing process of sweet potato processed food (hereinafter referred to as “sweet potato cracker”) according to the present embodiment. First, in step 1 (shown as “S1” in the figure, the same applies hereinafter), the raw material sweet potato 1 is prepared and washed. The sweet potato 1 can be used regardless of its shape, even if it is a non-standard product or a broken one. By cleaning, dirt such as mud and dust adhering to the surface and hair roots are removed. Remove any altered parts at the same time.

  In step 2, after removing the washing water, the sliced candy 1 is sliced into slices 2 having a width of about 3 mm using a slicer or the like and dried. Alternatively, it may be a match rod shape of about 3 mm square, which makes drying more efficient. For drying, a drier, a far-infrared device, or the like may be used. However, it is preferable to use sun drying because the finished state is good and the fragrance remains. If it is sun-dried, it will dry well in about one day, depending on the season. It can be stored for about one year by putting it in a foamed polystyrene box in a dry state. At this time, it is preferable to put a commercially available quality maintenance material together.

  The dried sliced (or sliced) slice 2 is ground in step 3 to a fine powder. It is possible to use mechanical means such as a pulverizer (mill). However, since it may cause heat and change in quality, it is preferably drawn with a conventional stone mill 21 to form a fine powder. Some additives such as preservatives are added to the commercially available sweet potato powder, but it is preferable to use pure sweet potato powder. Hereinafter, this is referred to as “sweet potato powder 3”. Even in the state of sweet potato powder 3, it can be stored for about one year. By the way, even if this sweet potato powder 3 is made into a dough and baked like a hot cake, the texture is poor even when it is hot, and when it cools, it tastes even worse. Also, mold occurs in a few days. This is because the conventionally known mixing ratio of powder and water results in excessive moisture.

  Step 4 and subsequent steps show a manufacturing method in which the sweet potato powder 8 is used to make the sweet potato cracker 8. First, in step 4, the dough 5 is made by adding water 4 to the sweet potato powder 3 and kneading. In this case, the ratio of the two is 50 g (50 cc) of water for 60 g of sweet potato powder, and within ± 10% (that is, 45 g to 55 g of water for 60 g of sweet potato powder) even if there are variations. This ratio is important because it affects the finished state and the texture after completion. The ratio of water to the previously known sweet potato dough is kept much lower. In step 5, in the present embodiment, the kneaded dough is extended into a long and narrow bar having a diameter of about 3 cm and a length of about 14 cm, and this is divided into about 2 cm and divided into seven equal parts. One will be about 15-16g. Cut one of them into 4 pieces to make the dough 6. The weight of the cut dough 6 is about 4 to 5 g. The cut dough 6 is preferably covered with a wrap or the like to prevent drying.

  Next, in Step 6, the cut dough 6 is extended into a flat plate having a thickness of about 2 to 3 mm and a diameter of about 4 to 5 cm using a rolling pin 22 or the like. The external shape is arbitrary, such as a heart shape or a square shape, in addition to the round shape. It may be punched into an irregular shape such as a star using a mold. Each piece made in this way becomes a material for sweet potato crackers (hereinafter referred to as “spread dough 7”).

Next, in step 7, the spread dough 7 is baked by arranging it on an iron plate 23, a frying pan or the like. At this time, the mixture is roasted in a pressurized state for the purpose of promoting heating, promoting gelatinization of starch, reducing moisture, and preventing deformation. The pressurization may be performed, for example, by placing an iron plate 24 or the like on the spread fabric 7 and placing a weight 25 thereon. The load to be pressed is about 2.5 to 4 g / cm ^{2 with} respect to the surface area of the spread fabric 7 (load of about 1 kg to 20 spread fabrics having a diameter of 4 to 5 cm). When baking on a steel plate 24, frying pan, etc., heat for 4-5 minutes on low heat, turn it back to 4-5 minutes for low heat, and continue with low heat for 1.5-2 minutes each. Is a guide. However, the roasting time varies slightly depending on the type of soot, the moisture content, and the dryness.

  As a result of the baking, in step 8, the sweet potato cracker 8 is completed. When the load is completely released in the hot state, the load tends to be rounded. In order to prevent this, it is preferable to hold the wire for a while using a wire mesh or the like. The finished sweet potato cracker 8 has a crispy feel, and when you hit two, it will make a dry sound. According to the measurements made by the inventors of the present application, the water content of the sweet potato cracker 8 in this completed state (the amount of water evaporated every 5 minutes from 10 minutes to 30 minutes after maintaining 3 samples at 105 ° C. Was 3.4 to 4.5%. That is, the moisture content is preferably 4.5% or less. Compared with other foods, this value is considerably lower than that of, for example, potato garito (5.5%), dry bread (5.5%), cup noodles (5.0%), etc. (From the Food Composition Table 2009, published by Women's Nutrition University) Moreover, although it tried to measure the hardness of the sweet potato cracker 8 after completion, unlike other sweet potato processed foods, it was too hard to measure with a general food material hardness measuring instrument.

  The finished sweet potato cracker 8 can be stored at room temperature if there is no moisture, but it is preferable to store it using a commercially available oxygen scavenger in order to prevent deterioration of taste. Although the sweet potato cracker 8 shown in FIG. 1 is drawn in a heart shape, it can be formed into a free shape by applying the shape during the spreading operation or by cutting it with a mold.

  The above-described manufacturing method and the display in FIG. 1 show one example, and a wide range of changes can be made to these. For example, the dough 6 does not need to be stretched into a rod shape, and may be cut out from the kneaded lump to an appropriate size, and the size at that time may be larger or smaller than the above. The size of the spread fabric 7 may vary accordingly. With regard to the thickness (about 2 to 3 mm), if it is thicker than this, it becomes too hard and unsuitable for denture users and infants, and if it is thin, roasting becomes difficult. The mixing ratio of the sweet potato powder 3 and the water 4 in the dough and the load condition during roasting are basically unchanged.

  Most of the processed foods made from sweet potatoes that have been known so far have been snacks. These are the ingredients of Satsuma-Matsu, which are extracted from “Arapin”, fried in oil, and added with hands such as sugar, honey, caramel, etc. It has been processed into a component with a high calorie, a component that is not necessarily good for. Some conventional sweet potato processed foods have their skin removed, but in this embodiment, the sweet potato powder 3 is a powder that also includes all the skin, so that the polyphenols contained in the dietary fiber and skin An effect can be expected, and a usage situation in which the discard rate is almost zero can be realized.

“Sweet rice cracker”, which is a processed food for sweet potato according to the present invention, has the following characteristics with respect to those in the prior art.
(1) Long-term storage is possible By using the above-mentioned deoxidizing agent, it can be stored for 4 months to 6 months without any loss of taste and texture, and further stored for 1 year or longer. Even if it is, there is no obstacle to serving food. Therefore, it is an optimal processed food as an emergency food. No processed foods of sweet potato according to the prior art have been found that can be stored for a long time, which can be an emergency food. This is because the water content is greatly reduced compared to conventional processed sweet potato foods.
(2) Easy to transport.
Compared to sweet potatoes themselves or other processed sweet potato products, they are lightweight, hard and not easily deformed, and are flat and easy to pack and transport. Therefore, it is very easy to supply, transport, and export to areas affected by natural disasters and areas in food crises.
(3) Foods with high nutritional value that can be used as staple foods Basically, the ingredients are only sweet potatoes, and the nutritional value of the sweet potatoes is used as it is. And so on. In other words, the food crisis has enough elements to become staple foods. In addition, the sweet potato cracker of the present invention produced by the above processing method does not change into β-starch after cooling and maintains a good texture, so that it can be eaten as a snack.
(4) Increasing the number of chewing times The sweetness of sweet potato crackers is enough to be chewed by infants and the elderly, and at the same time, has a firmness compared to soft foods of today (generally used) However, it was not possible to measure with a firmness measuring instrument for foodstuffs). As described above, the mastication action activates the brain and has the effect of preventing aging.
(5) Easy to manufacture As shown in FIG. 1, it can be manufactured without requiring any special equipment even in general households. Also, even in the case of industrial manufacture, a large amount without complicated processes. Production is possible. In addition, it is environmentally friendly without using extra energy by using sun drying or grinding with a stone mill.
(6) Inexpensive Since no extra food is added and basically only sweet potato is used, the material is inexpensive and the manufacturing cost can be kept extremely low. Satsuma persimmon grows in the wasteland without much effort, so it can grow anywhere if you are concerned about it, and it can be supplied in large quantities at a low price. It can be an excellent processed food that anyone can do anywhere.

  The processed food made from sweet potato according to the present invention and the processing method thereof can be widely used in the industrial field of food processing and the industrial field of food sales.

1. Satsuma candy, 2. sliced slices, Sweet potato powder 4. 4. water, Fabric, 6. 6. carved dough, Spreading fabric, 8. 21. Sweet potato crackers Stone mill, 22. Rolling pin, 23. Iron plate, 24. Iron plate, 25. Weight.

Japanese Patent Laid-Open No. 50-82259 JP 2002-360210 A Patent 140210

Claims (3)

Slice the sweet potato and dry it.
Crushing the dried slice into powder,
Add water to the powder and knead to produce dough,
The dough is cut and made into a spread fabric that is flattened,
In the method for producing processed foods using only sweet potatoes as raw materials consisting of each step of heating the spread dough with an iron plate,
The mixing weight ratio of the powder and water in the step of generating the dough is 4.5 to 5.5 water with respect to the powder 6,
The thickness of the fabric after spreading in the step of making the spread fabric is 2-3 mm,
A load of about 2.5 to about 4 g / cm ² is applied to the spread fabric heated in the heating step ,
In the heating step, the product is heated until the moisture content of the processed product is 4.5% or less,
Production process purely using only the sweet potato as a raw material, and sweet potato is characterized to have access to the discard rate substantially zero, including skin. The step of drying after slicing is sun-drying, the step of drying and pulverizing into powder is pulverization using a stone mill, and the step of heating the slice with the iron plate is heating with a frying pan The manufacturing method according to claim 1, wherein the manufacturing method is any of the above. A preserved food using only sweet potato as a raw material, wherein the preserved food is produced by the production method according to claim 1 or 2.

Images