JP6736166B2 - Method and apparatus for manufacturing baked potato - Google Patents

Description

The present invention relates to a food manufacturing method and a cooking device, and more particularly to a manufacturing method for continuously baking baked potatoes made from sweet potato and a manufacturing apparatus for baked potatoes having the cooking program.

It has been well known for a long time that sweetness of sweet potatoes is increased by heating. Cooked sweet potatoes are generally called baked potatoes and are provided as cooked foods. As an example of the cooking of sweet potatoes, it is well known to arrange heated pebbles around the sweet potatoes to slowly and evenly heat the entire sweet potatoes. This cooking method is suitable for a form in which a large amount of baked potatoes are provided in mobile sales by a vehicle equipped with a cooking device. In addition, as opposed to mobile sales, store sales require a form in which a small amount of baked potatoes are continuously and continuously provided.

The popularity of baked potatoes is due to their high nutritional value and sweetness. Sweet potato, which is a raw material for baked potatoes, contains starch and β-amylase. β-amylase is an enzyme that decomposes starch to produce maltose. The amount of maltose influences the sweetness of baked potato. β-amylase is known to activate the decomposition of starch in the temperature range around 70°C. Since sweet potatoes are raw-baked at a low temperature around 70°C, they are baked at a high temperature after the decomposition of starch. When sweet potatoes are baked from a low temperature to a high temperature rapidly, excess water is removed and they are appropriately burnt. When cooking baked potatoes, it is important to control the surrounding temperature.

Patent Documents 1 to 4 are disclosed as methods for producing baked potatoes that disclose temperature control. In each of the patent documents, a preheating step for keeping the heating chamber at 100° C. or less is provided, and starch is decomposed by low temperature heating in the preheating step, and then transition to high temperature heating. The high temperature heating varies according to each patent document and is diverse. In particular, in Patent Document 4, after the preheating step, a firing step at 300° C. or higher and a first aging step at about 170° C. are provided, and a total of three steps are provided.

JP, 2013-165698, A JP, 2000-41863, A JP-A-11-299446 JP-A-2005-278798

In any of the methods for producing baked potatoes of Patent Documents 1 to 4, cooking is started from a preheating step of low temperature heating, and the cooking is ended with a step of high temperature heating. Therefore, it is necessary to cool the heating chamber from the end of cooking to the start of cooking again.

Patent Document 1 does not disclose the cooling means, and the invention described in Patent Document 2 has a configuration in which the next cooking is not accepted until the temperature of the heating chamber becomes low. The described invention has the problem that it is difficult to manufacture a continuous baked potato.

In the inventions described in Patent Document 3 and Patent Document 4, the low temperature heating chamber and the high temperature heating chamber are separated to ensure the continuity of the production of baked potatoes. However, the invention described in Patent Document 3 has a configuration in which sweet potatoes are transferred from a low-temperature heating chamber to a high-temperature heating chamber by using a belt conveyor, and a large-scale device is required. Further, the invention described in Patent Document 4 has a configuration in which the sweet potato is transferred from the low-temperature heating chamber to the high-temperature heating chamber by a human hand, which imposes a burden on the user. Neither of them is suitable for the business form of manufacturing a small amount of baked potatoes in store sales such as convenience stores and supermarkets.

Therefore, the present invention has a heating step for sufficiently decomposing starch, a method for continuously producing baked potatoes without the need to transfer sweet potatoes during firing, and a baked potato production apparatus including the cooking program. The purpose is to provide.

That is, the method for producing baked potatoes of the present invention is intended to achieve the above-mentioned object, and the means of claim 1 is a method for producing raw baked potatoes by storing raw sweet potatoes in a cooking cabinet and heating. A baking step of raising and maintaining the temperature of the cooking cabinet from 120° C. or lower to a range of 190° C. to 205° C., and a first lowering and maintaining the temperature of the cooking cabinet to a range of 145° C. to 170° C. comprises a ripening step, and a second aging step for lowering the temperature of the cooking chamber at 120 ° C. or less, wherein the sweet potatoes, the temperature of the cooking chamber is housed in said cooking chamber at 120 ° C. or less, the sweet potato center temperature of characterized Rukoto are reserved at or above 90 ° C. over 60 minutes.

Further, in the means of claim 2, the time required for the firing step according to claim 1 is in the range of 60 minutes to 75 minutes, and the time required for the first aging step is in the range of 15 minutes to 25 minutes. It is characterized by

The means of claim 3 is a device for storing raw sweet potatoes in a cooking cabinet and heating to produce baked potatoes, wherein the temperature of the cooking cabinet is from 120°C or lower to 190°C to 205°C. A firing step of raising and maintaining the temperature, a first aging step of lowering and maintaining the temperature of the cooking cabinet in a range of 145° C. to 170° C., and a second aging step of lowering the temperature of the cooking cabinet to 120° C. or less. comprising a program having, when the sweet potato, the temperature of the cooking chamber is housed in said cooking chamber at 120 ° C. or less, Rukoto center temperature of the sweet potato is ensured a state of more than 90 ° C. over 60 minutes Is characterized by.

Further, in the means of claim 4, the time required for the firing step according to claim 3 is in the range of 60 minutes to 75 minutes, and the time required for the first aging step is in the range of 15 minutes to 25 minutes. It is characterized by

According to the configuration of claim 1 or 3, the baked potato production method and the baked potato production apparatus of the present invention require the step of adjusting the temperature of the cooking cabinet during the time when the cooked baked potato is carried out and the next raw material, the sweet potato, is stored. Instead, the same cooker can continuously produce baked potatoes.

Further, according to the constitution of claim 2 or 4, the baked potato production method and the baked potato production apparatus of the present invention can appropriately remove moisture of the sweet potato while appropriately burning the sweet potato. It is possible to produce a baked potato having a good taste by promoting the decomposition of the starch, having sufficient sweetness.

It is a perspective view of the whole baked potato manufacturing apparatus of the present invention. It is a front view of the whole baked potato manufacturing apparatus of the present invention. It is a schematic sectional drawing which shows the inside of the cooking cabinet of the baked potato manufacturing apparatus of this invention. It is a flowchart which shows the procedure of the process of the cooking in the baked potato manufacturing apparatus of this invention. It is a graph which shows the transition of the temperature in the cooking stove and the central temperature of the sweet potato in the baked potato manufacturing apparatus of the present invention.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.

FIG. 1 is a perspective view of the entire baked potato production apparatus 1 according to the present embodiment, and FIG. 2 is a front view of the entire baked potato production apparatus 1 according to the present embodiment. The baked potato production apparatus 1 is roughly divided into a cooking section 100, a control section 200, and a storage section 300.

The cooking unit 100 has a front surface, a side surface, and a back surface covered with a stainless plate. A long hole-like air hole 111 is provided on the entire surface of the stainless steel plate of the front door 110 on the front side. The front door 110 can be opened symmetrically from the center to both left and right sides. The cooking unit 100 includes a multi-stage cooking cabinet 120 inside. Two cooking chambers 120 in this embodiment are provided one above the other.

3A and 3B are schematic cross-sectional views showing the inside of the cooking chamber 120 of the baked potato production apparatus 1 according to the present embodiment, where FIG. 3A is a cross-sectional view seen from the front and FIG. 3B is a cross-sectional view seen from the right side. .. The cooking unit 100 includes a net-shaped placing net 130 and a honey pan 140 having a flat bottom. The placing net 130 and the honey saucer 140 have a drawer-like structure and can be stored in the cooking chamber 120. The cooking chamber 120 from which the placing net 130 and the honey saucer 140 have been removed is in an open state on the front surface of the cooking unit 100.

The loading net 130 has one front side connected to the back surface of the front plate 131. The front plate 131 is a rectangular parallelepiped of a stainless plate and is hollow. The front surface of the front plate 131 appears on the front surface of the cooking unit 100 when the front door 110 is opened. An air hole 132 and two handles 133 are provided on the entire front surface of the front plate 131. A side plate 134 and a facing plate 135, which are stainless steel plates, are provided on the other three sides of the placing net 130. The side plate 134 is formed so as to engage with rails 121a and rollers 122a provided on both left and right walls of the cooking cabinet 120. The placing net 130 can freely move in and out of the cooking chamber 120 by the side plate 134 sliding on the rollers 122a.

The front side of the honey saucer 140 is connected to the back surface of the front plate 141. The front plate 141 is a rectangular parallelepiped of a stainless plate and is hollow. The front surface of the front plate 141 appears on the front surface of the cooking unit 100 when the front door 110 is opened. An air hole 142 and two handles 143 are provided on the entire front surface of the front plate 141. A side plate 144 and a facing plate 145, which are stainless steel plates, are provided on the other three sides of the honey receiving tray 140. The side plate 144 is formed so as to engage with rails 121b and rollers 122b provided on both left and right walls of the cooking cabinet 120. When the side plate 144 slides on the roller 122b, the honey receiving tray 140 can be freely moved into and out of the cooking chamber 120.

The sweet potatoes are accommodated in the cooking chamber 120 and heated while being placed on the placing net 130 whose bottom plate is processed into a mesh shape. Heated sweet potatoes can produce a lot of nectar depending on the variety. The honey receiving tray 140 holds honey falling from the placing net 130 and facilitates cleaning of the cooking chamber 120 after cooking.

The inside of the cooking cabinet 120 is covered with a stainless plate and provided with two heaters. The heater is tubular and covers the entire loading net 130 on which the sweet potatoes are placed from above and below while bending. Both ends of the heater are connected to the control unit 200, and the heater is energized by the control unit 200. The upper heater 123 is located between the top surface of the cooking chamber 120 and the placing net 130, and heats the sweet potato from above. The lower heater 124 is located between the placing net 130 and the honey saucer 140 and heats the sweet potato from below.

The upper heater 123 and the lower heater 124 of this embodiment are far infrared heaters. Far infrared rays are reflected by mirror-finished stainless steel. The inside of the cooking cabinet 120 in which the placing net 130 and the honey saucer 140 are stored is entirely covered with a stainless plate. Therefore, the far infrared rays radiated from the upper heater 123 and the lower heater 124 irradiate the sweet potatoes mounted on the mesh-shaped mounting net 130 from all directions and uniformly burn the entire sweet potatoes.

As described above, the cooking unit 100 has a double structure in which a stainless plate having air holes 125 is further provided outside the cooking chamber 120 covered with the stainless plate having no holes. Similarly, the front plate 131 of the placing net 130 and the front plate 141 of the honey saucer 140 are covered with a stainless plate having no holes on the side facing the inside of the cooking cabinet, and the air holes 132 and the air holes 142 are provided on the outside. To be Therefore, air circulates smoothly inside the double structure. Due to the circulation of air, the heat of the inside of the cooking section 100 that faces the outside is blocked and safety is ensured. A front door 110 having an air hole 111 is provided on the front surface of the cooking unit 100 to further enhance safety. Further, the cooking unit 100 is provided with an exhaust heat tower 150 to efficiently diffuse the leaked internal heat. With these structures, even if the inside of the cooking cabinet 120 becomes hot, the outer surface of the cooking unit 100 can be maintained at a temperature close to room temperature, and the safety of the user is ensured.

The control unit 200 of the present embodiment can control the temperature inside the cooking chamber 120 by a temperature sensor (not shown) and control the heating by the upper heater 123 and the lower heater 124. The baked potato production method of the present invention is characterized by managing the temperature and cooking time of the cooking cabinet, and the management of the temperature and cooking time of the cooking cabinet is performed by a predetermined program.

FIG. 4 is a flow chart showing the procedure of the cooking process in this embodiment. The control unit 200 includes a console 210, and when the console 210 is operated to execute a program, the baking process S1, the first aging process S2, and the second aging process S3 are sequentially performed. The control unit 200 may include programs other than those described in this embodiment. The control unit 200 also includes an alarm 220. The user can perceive the end of the program by blinking the indicator 220 and voice from a speaker included in the indicator 220.

The program first raises and maintains the temperature of the cooking cabinet 120 in the baking step S1. The temperature maintained is preferably in the range of 190°C to 205°C, more preferably within ±5° of any temperature within the range, and particularly preferably in the range of 195°C to 205°C. The time required for the firing step S1 is preferably in the range of 60 minutes to 75 minutes.

The program continues to lower and maintain the temperature of the cooking cabinet 120 in the first aging step S2. The temperature maintained is preferably in the range of 145° C. to 170° C., and more preferably within ±5 degrees of any temperature within the range. The time required for the first aging step S2 is preferably in the range of 15 minutes to 25 minutes.

The program finally lowers the temperature of the cooking cabinet 120 in the second aging step S3. The temperature is preferably lowered to 120°C or lower. The time required for the second aging step S3 is not particularly limited, and when the temperature of the cooking cabinet 120 becomes 120° C. or less, the second aging step S3 ends, and at the same time, the program ends.

The control unit 200 maintains the temperature in the firing step S1 and the first aging step S2. The control unit 200 controls energization of the upper heater 123 and the lower heater 124 in order to maintain the temperature of the cooking cabinet 120 acquired from the temperature sensor at the set temperature. That is, when the temperature of the cooking cabinet 120 is excessively higher than the set temperature, the control unit 200 stops the energization of the upper heater 123 and the lower heater 124 to lower the temperature of the cooking cabinet 120 and lowers the temperature of the cooking cabinet 120. If the temperature is lower than the set temperature, the power supply is restarted to raise the temperature inside the cooking cabinet 120.

During the firing process S1, the central temperature of the sweet potato reaches around 70°C. At this time, the gelatinization of the starch contained in the sweet potato starts, and the decomposition of the gelatinized starch by β-amylase is activated. The decomposed starch becomes maltose, which is the source of sweetness of baked potato. However, only by maintaining the activation temperature of β-amylase, sweet potato remains raw. Therefore, after the decomposition of starch progresses, the central temperature of sweet potato is raised to a temperature at which β-amylase is inactivated or more to further promote gelatinization of starch, and when gelatinization progresses to a certain degree, water content is moderately increased. Remove and improve the taste. Therefore, the program first continues the baking step S1 for 65 minutes to 75 minutes, then shifts to the first aging step S2 for 15 minutes to 25 minutes, and finally executes the second aging step S3. Also in the second ripening step S3, the central temperature of the sweet potato is maintained at the same level as in the first ripening step S2.

In this way, sweet potatoes are stored in the cooking cabinet 120 when the temperature of the cooking cabinet is 120° C. or less, and the baking step S1, the first aging step S2, and the second aging step S3 are performed at appropriate times and in order. By doing so, it is possible to remove the water content of the sweet potatoes moderately, while properly burning the sweet potatoes. It can be manufactured.

In addition, since the temperature of the cooking chamber 120 at the time of carrying out the cooked baked potatoes of the present embodiment is 120° C. or lower, the cooking chamber 120 is carried out between carrying out the cooked baked potatoes and storing the next raw material sweet potato. It is possible to continuously produce baked potatoes by the same cooking chamber 120 without requiring the step of adjusting the temperature.

Here, before starting the program, the temperature of the cooking cabinet 120 may be room temperature or may be preheated at 120° C. or lower. Further, the accommodation of the raw sweet potatoes in the cooking cabinet 120 does not matter before or after the start of the program. The baked potatoes that have been cooked by the program are taken out at the end of the second aging step S3. The baked potatoes taken out are placed in the storage unit 300.

The storage unit 300 is warmed by the exhaust heat of the cooking unit 100 and can store the cooked baked potatoes at an appropriate temperature. The heat generated from the illuminator 310 included in the storage unit 300 also contributes to the storage of the baked potato at an appropriate temperature. In addition, the illuminator 310 uses a halogen lamp as an example, and also has a role of illuminating the displayed baked potatoes brightly and increasing the willingness to purchase the baked potatoes.

The baked potato manufacturing apparatus 1 according to the present embodiment includes two cooking chambers 120, and the control unit 200 can independently control each cooking chamber 120. The programs may be executed simultaneously for the two cooking chambers 120, or the programs may be executed with a time difference. By providing a time difference, it is possible to further ensure the continuity of the production of baked potatoes. When sweet potatoes of different varieties and sizes are stored in the two cooking chambers 120, different programs with adjusted time settings may be executed for the respective cooking chambers 120.

FIG. 5 shows changes in the temperature inside the cooking chamber 120 and the central temperature of the sweet potato when the program is executed in the baked potato manufacturing apparatus 1 including the program including the baking step S1, the first aging step S2, and the second aging step S3. It is a graph which shows. The graph is the result of measuring the temperature under the condition that the cooking chamber 120 is preheated to 114° C. and the sweet potato variety uses L size of Beniharu. Here, the time is set such that the baking step S1 is 70° C. for 70 minutes, the first aging step S2 is 150° C. for 20 minutes, and the second aging step S3 is 10 minutes without heating. , Will be accommodated at the beginning of the program.

Looking at the results of this measurement, the temperature inside the cooking chamber 120 is maintained in the range of 190° C. to 205° C. for 65 minutes from 5 minutes to 70 minutes after the start of the program in the baking step S1, particularly It can be seen that the range of 20 to 205° C. is maintained for 60 minutes from 10 minutes to 70 minutes after the start of the program. In addition, in the first aging step S2, it can be seen that the range of 145° C. to 170° C. is maintained for 15 minutes from 75 minutes to 90 minutes after the start of the program.

Further, the central temperature of the sweet potato reaches 65° C. in 16 minutes from the start of the baking step S1, and reaches 76° C. in 23 minutes after 7 minutes have elapsed. By maintaining the temperature of the cooking chamber 120 at around 200° C., the temperature necessary for decomposing the starch of sweet potato can be secured for 7 minutes, and the decomposition of the starch proceeds sufficiently. After the decomposition of starch has progressed, the central temperature of sweet potato has risen to around 100°C. Further, also in the first ripening step S2 and the second ripening step S3, the central temperature of the sweet potato is maintained at around 100°C.

Sweet potatoes having a core temperature of 90° C. or higher for 60 minutes or more after the starch is decomposed progress to gelatinize the starch, and then lose water appropriately, and are finished as baked potatoes with a good taste. The sugar content of the baked potatoes produced by this measurement was 51.4%. Further, when the program ends 100 minutes after the start of cooking, the temperature of the cooking cabinet 120 is 115°C. Therefore, it is understood that after the cooked baked potatoes are carried out, the next raw sweet potatoes can be stored and the baked potatoes can be continuously produced.

1... Grilled potato production equipment.
100... Cooking section, 110... Front door, 111... Air hole, 120... Cooking cabinet, 121a/121b... Rail, 122a/122b... Roller, 123... Upper heater, 124... Lower heater, 125... Air hole, 130... Mount Placement net, 131... Front plate, 132... Air hole, 133... Grip, 134... Side plate, 135... Facing plate, 140... Honey saucer, 141... Front plate, 142... Air hole, 143... Grip, 144... Side plate, 145 … Facing plate, 150… Exhaust heat tower.
200... Control part, 210... Console, 220... Notification device.
300... Storage section, 310... Illuminator.
S1... Baking step, S2... First aging step, S3... Second aging step.

Claims (4)

A method of storing raw sweet potatoes in a cooking cabinet and heating to produce baked potatoes,
A firing step of raising and maintaining the temperature of the cooking cabinet from 120° C. or lower to a range of 190° C. to 205° C.;
A first aging step of lowering and maintaining the temperature of the cooking cabinet in the range of 145° C. to 170° C., and a second aging step of lowering the temperature of the cooking cabinet to 120° C. or less,
The sweet potato, the temperature of the cooking chamber is housed in said cooking chamber at 120 ° C. or less, sweet potatoes manufacturing method center temperature of the sweet potato is characterized Rukoto are reserved at or above 90 ° C. over 60 minutes. The method for producing baked potatoes according to claim 1, wherein the time required for the baking step is in the range of 60 minutes to 75 minutes, and the time required for the first aging step is in the range of 15 minutes to 25 minutes. A device for accommodating raw sweet potatoes in a cooking cabinet and heating to produce baked potatoes,
A firing step of raising and maintaining the temperature of the cooking cabinet from 120° C. or lower to a range of 190° C. to 205° C.;
A program having a first aging step of lowering and maintaining the temperature of the cooking cabinet in the range of 145° C. to 170° C. and a second aging step of lowering the temperature of the cooking cabinet to 120° C. or less,
The sweet potato, the temperature of the cooking chamber is housed in said cooking chamber at 120 ° C. or less, sweet potato production apparatus core temperature of the sweet potato is characterized Rukoto are reserved at or above 90 ° C. over 60 minutes. 4. The baked potato production apparatus according to claim 3, wherein the time required for the baking step is in the range of 60 minutes to 75 minutes, and the time required for the first aging step is in the range of 15 minutes to 25 minutes.

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