JP5810360B1 - Dried persimmon manufacturing method - Google Patents

Abstract

[Problem] To propose a method for producing dried persimmons which can shorten the drying time without impairing the taste and texture of the round persimmons. SOLUTION: A process S1 for heating a sweet potato as a raw material, a process S2 for peeling the heated sweet potato, a process S3 for pre-drying the peeled sweet potato, and a process S4 for pressing the pre-dried sweet potato The method of manufacturing round dried rice cake by performing step S5 of main-drying the sweet potato after pressing. [Selection] Figure 1

Description

  The present invention relates to a method for producing dried straw. More specifically, the present invention relates to a method for producing a round dried potato that is dried without slicing the sweet potato.

  Dried persimmons are generally produced by steaming sweet potatoes, peeling them off, slicing them to a predetermined thickness, and drying them with the sun or a dryer. In addition, a method has been proposed in which dried steamed rice cakes are frozen in a freezer at -5 to 10 ° C for 4 to 5 hours, then cut into pieces and dried on a drying net and dried. (See Patent Document 1).

  Furthermore, the sweet potato is baked instead of steamed, and the resulting baked potato is dried to make a candy (see Patent Document 2), or the sweet potato is heated to soften the surface, and then peeled off. A method of steaming for 5 to 3 hours and further fumigating at 40 to 70 ° C. for 8 to 96 hours to make dried straw (see Patent Document 3) has also been proposed.

Utility Model Registration No. 3192798 JP 2014-209894 A JP 2001-204334 A

  However, the above-mentioned conventional method for producing dried rice cake requires time for the drying process, and particularly when producing a so-called “round dried rice cake” that is dried without slicing the sweet potato, depending on its size. In sun-dried, drying takes about 3 weeks to 1 month. For this reason, the round dried persimmon has a smaller production volume and a higher selling price than the so-called “flat dried persimmon” which is sliced and then dried.

  Then, an object of this invention is to propose the manufacturing method of the dried persimmon which can shorten drying time, without impairing the taste and food texture of a round dried persimmon.

The method for producing dried potato according to the present invention is a method for producing a round dried potato, at least a step of pre-drying the peeled sweet potato by heating, a step of pressing the pre-dried sweet potato, and a press And a step of main drying the subsequent sweet potato, wherein the preliminary drying step is performed for 1 to 2 days under winter natural temperature conditions (about 0 to 15 ° C.). 3 weeks.
In this method for producing dried koji, an extract may be extracted from the sweet potato when the pre-dried sweet potato is pressed, and the extract may be applied to the dried koji.
Moreover, the said pressing process can be weighted, for example, in a state where the sweet potato is sandwiched between the lower net and the upper net.
Further, in the pressing step, the pre-dried sweet potato may be pressed to a thickness of 15 to 20 mm.

  According to the present invention, since the koji is pressed in the middle of drying, the drying time can be shortened while maintaining the taste and texture of the round dried koji.

It is a flowchart figure which shows the manufacturing process of the dried persimmon concerning the 1st Embodiment of this invention. It is a figure which shows the method of preliminary drying typically. A and B are figures which show the method of pressing the sweet potato 10a after preliminary drying, A is sectional drawing, B is a top view. A and B are figures which show the other method of pressing the sweet potato 10a after preliminary drying, A is a side view, B is a perspective view. It is a figure which shows the method of this drying typically. It is a flowchart figure which shows the manufacturing process of the dried persimmon concerning the 2nd Embodiment of this invention. A and B are figures which show typically the method of collecting the juice which came out of the dried persimmon, A is a sectional view and B is a bottom view.

  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, a method for manufacturing a dried persimmon according to the first embodiment of the present invention will be described. FIG. 1 is a flow chart showing the process for producing dried rice cake of this embodiment. As shown in FIG. 1, in the method for producing dried potatoes according to the present embodiment, the step of heating the raw sweet potato (step S1), the step of peeling the heated sweet potato (step S2), and the skin A step of pre-drying the sweet potato (step S3), a step of pressing the pre-dried sweet potato (step S4), and a step of main-drying the sweet potato after the press (step S5) are performed in this order. obtain.

[material]
Although the kind of sweet potato used as a raw material is not specifically limited, For example, Beni Haruka, Tamahoyo, Izumi, Beni Azuma, Beni Kogane, Beni Masari, etc. can be used. Moreover, you may use as a raw material the sweet potato which was stored for a certain period after harvesting, and starch was saccharified.

[Step S1: heating process]
In the heating step, the washed raw sweet potato is heated for a predetermined time by a steaming method. At that time, the heating time is not particularly limited and can be appropriately selected according to the size and type of the sweet potato, but in order to obtain a sweeter dried rice cake, it is slowly boiled over a long time. It is preferable to heat. Specifically, it is preferable to steam raw sweet potato for 3 to 4 hours.

[Step S2: Peeling process]
In the peeling process, the sweet potato is peeled after heating. In order to improve the appearance of the round dried persimmon, it is necessary to peel the sweet potato skin cleanly. Therefore, this peeling step is preferably performed while the sweet potato is hot, that is, immediately after the heating step.

[Step S3: Pre-drying step]
FIG. 2 is a diagram schematically showing a preliminary drying method. As shown in FIG. 2, in the pre-drying step, the heated and peeled sweet potatoes 10 are arranged, for example, on the net 1 with an interval, and under winter natural temperature conditions (about 0 to 15 ° C.), 1 Let dry for 2 days in the sun. This pre-drying step is performed in order to prevent the sweet potato from adhering to the net 2a of the push lid 2, and it is preferable to dry until the surface of the sweet potato 10 is a little dry.

[Step S4: Pressing process]
In the pressing step, the pre-dried sweet potato 10a is pressed until its thickness reaches 15 to 20 mm. When the thickness of the sweet potato 10a is less than 15 mm, the thickness becomes too thin, and the texture decreases. Moreover, when the thickness of the sweet potato 10a exceeds 20 mm, the thickness is too thick and it becomes difficult to dry in a short time.

  3 and 4 are views showing a method of pressing the sweet potato 10a after the preliminary drying. The method for pressing the pre-dried sweet potato 10a is not particularly limited. For example, as shown in FIG. 3, the push lid 2 with the net 2a is placed on the sweet potato 10a arranged on the net 1. There is a method of pressing the sweet potato 10a by placing and weighting the push lid 2 itself by weight or by further weighting from above the push lid 2.

  Further, as shown in FIGS. 4A and 4B, a push lid 2 is attached to the frame of the drying net 1 so as to be openable and closable, and the push lid 2 is opened during preliminary drying, and is pushed after completion of preliminary drying. The lid 2 may be closed and the sweet potato 10a may be pressed. Furthermore, there is a gap between the push lid 2 and the drying net 1 so that the push lid 2 does not completely close onto the drying net 1 during pressing and the thickness of the sweet potato 10a is about 15 to 20 mm. It is good also as a structure which can be pressed like this. By adopting such a configuration, the press work is facilitated, the load on the operator is reduced, and the work time can be shortened.

  The time for pressing the sweet potato 10a after the preliminary drying is not particularly limited, and can be set as appropriate according to the type and size of the sweet potato, the pressing method, etc. For example, the above-described push lid 2 is used. In this case, the thickness may be about several seconds when the thickness is small (or soft) until it becomes about 15 to 20 mm, and it may be about several minutes when the thickness is large (or hard).

[Step S5: Main drying step]
FIG. 5 is a diagram schematically showing the main drying method. In this drying process, after the pressing process is finished, the sweet potatoes 11 with the push lid 2 removed are placed on the net 1 and further dried in the sun for 2 to 3 weeks under natural winter temperature conditions (0 to 15 ° C.). Let dry naturally. Thereby, a round dried rice cake is obtained. In this main drying step, the surface of the sweet potato 11 is preferably dried to such an extent that it hardens and does not stick to the hand. In addition, this drying is not limited to the method of continuing from a press process, For example, a sweet potato can be collect | recovered after a press process, and it can arrange in a net | network different from the thing used at the press process, and can be sun-dried.

  In the method for producing dried persimmons of the present embodiment, pressing is performed after preliminary drying, so that the appearance is clean and easy to eat compared to conventional round dried persimmons. In addition, the product manufactured by the method of the present embodiment has a thickness of about 15 to 20 mm and is thinner than a conventional round-dried rice cake, so that the entire drying time can be shortened and the manufacturing time can be shortened. Can do.

  On the other hand, the dried persimmon produced by the method of the present embodiment has a thickness compared to a flat persimmon that is made by slicing, and therefore has a high-class feeling, and a texture similar to that of a round dried persimmon can be obtained. Suitable for gifts. Furthermore, in the method for manufacturing the dried straw of this embodiment, the dried straw is difficult to roll and the sticks are not easily stuck to each other, so that handling of the dried straw is improved as compared with the conventional method.

(Second Embodiment)
Next, a method for manufacturing a dried persimmon according to the second embodiment of the present invention will be described. FIG. 6 is a flowchart showing the manufacturing process of the dried straw of this embodiment. As shown in FIG. 6, in the method for producing dried rice cake of the present embodiment, as in the first embodiment described above, the heating process (step S1), the peeling process (step S2), and the preliminary drying process (step S3). )I do. Then, an extract extraction process (step S4b) is performed together with the press process (step S4a), and an extract application process (step S6) is further performed after the main drying process (step S5).

[Step S4b: Extract Extraction Step]
The extract extraction process is performed simultaneously with the pressing process. FIG. 7 is a diagram schematically showing a method of collecting juice from dried persimmons. As shown in FIG. 7A and FIG. 7B, a funnel-shaped member for collecting the extract is provided below the net 1, and the juice (extract) 12 from the sweet potato 10a is collected when pressed by the push lid 2 or the like. 4 to collect. At this time, if the extract 12 is excessively extracted from the sweet potato 10a, the sweetness of the sweet potato 10a is reduced. Therefore, it is preferable to extract a small amount of the extract 12. The funnel-shaped member 3 used at that time can be formed of a resin sheet or a metal plate.

[Step S6: Extract application process]
In the extract application process, a small amount of the extract 12 of the sweet potato 10a recovered in the extract extraction process is applied to the surface of the dried persimmon after the main drying. As a result, the sweetness of the dried persimmon can be increased, and the appearance can be improved with gloss. And the dried rice cake after application | coating of an extract is packaged as needed. It can be used for gifts by packaging, and it can be stored for a long time by adding an oxygen scavenger.

  In the method for producing dried persimmon of the present embodiment, the extract extracted from the pre-dried sweet potato during pressing is applied to the dried persimmon after being dried, thereby increasing the sweetness of the dried persimmon, It is glossy and can look good. In addition, the processes and effects other than those described above in the method for producing dried straw of the present embodiment are the same as those of the first embodiment described above.

1, 2a Net 2 Push lid 3 Funnel-shaped member 4 Container 10 Peeled sweet potato 10a Pre-dried sweet potato 11 Dried persimmon
12 Extract (juice)

Claims (4)

A method of manufacturing a round dried potato,
Pre-drying the heated and peeled sweet potato,
Pressing the pre-dried sweet potato,
And a step of main drying the sweet potato after pressing. The preliminary drying step is performed for 1 to 2 days at a temperature of 0 to 15 ° C., and the main drying step is performed for 2 to 3 weeks at the temperature. Dried persimmon manufacturing method.   The method for producing dried persimmons according to claim 1, wherein an extract is extracted from the sweet potato when the pre-dried sweet potato is pressed, and the extract is applied to the final dried straw.   The method for producing dried persimmons according to claim 1 or 2, wherein the pressing is performed in a state where sweet potato is sandwiched between a lower net and an upper net.   The method for producing dried persimmons according to any one of claims 1 to 3, wherein, in the pressing step, the pre-dried sweet potato has a thickness of 15 to 20 mm.

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