JPH03280851A - Honey-containing cheese potato and its production - Google Patents
Honey-containing cheese potato and its productionInfo
- Publication number
- JPH03280851A JPH03280851A JP2082838A JP8283890A JPH03280851A JP H03280851 A JPH03280851 A JP H03280851A JP 2082838 A JP2082838 A JP 2082838A JP 8283890 A JP8283890 A JP 8283890A JP H03280851 A JPH03280851 A JP H03280851A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- potato
- honey
- potatoes
- dough
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 34
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 34
- 235000013351 cheese Nutrition 0.000 title claims abstract description 29
- 235000012907 honey Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title description 4
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 3
- 229930006000 Sucrose Natural products 0.000 claims abstract description 3
- 239000005720 sucrose Substances 0.000 claims abstract description 3
- 235000012015 potatoes Nutrition 0.000 claims description 12
- 235000013345 egg yolk Nutrition 0.000 claims description 9
- 210000002969 egg yolk Anatomy 0.000 claims description 9
- 102000002322 Egg Proteins Human genes 0.000 claims description 8
- 108010000912 Egg Proteins Proteins 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims description 2
- 229920001542 oligosaccharide Polymers 0.000 claims description 2
- 150000002482 oligosaccharides Chemical class 0.000 claims description 2
- 150000005846 sugar alcohols Chemical class 0.000 claims description 2
- 241000219094 Vitaceae Species 0.000 claims 1
- 239000008121 dextrose Substances 0.000 claims 1
- 235000021021 grapes Nutrition 0.000 claims 1
- 150000008163 sugars Chemical class 0.000 claims 1
- 150000001720 carbohydrates Chemical class 0.000 abstract description 3
- 235000019482 Palm oil Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 239000002540 palm oil Substances 0.000 abstract description 2
- 235000013601 eggs Nutrition 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 235000014593 oils and fats Nutrition 0.000 abstract 2
- 238000004898 kneading Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- -1 sucrose) Chemical class 0.000 abstract 1
- 244000017020 Ipomoea batatas Species 0.000 description 11
- 235000002678 Ipomoea batatas Nutrition 0.000 description 11
- 235000009508 confectionery Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000006071 cream Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000001052 yellow pigment Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、栄養のバランスが良くカルシュラムリッチな
スィートポテト様の蜂蜜入りチーズポテト及びその製造
方法に関し、更に詳しくは、乾燥ポテト、糖類、蜂蜜、
チーズ、卵黄、油脂、脱脂粉乳、水及び必要に応じて牛
乳、果汁、香料、香辛料、調味料を添加してなるスィー
トポテト様の蜂蜜入りチーズポテト及びその製造方法に
関するものである。Detailed Description of the Invention (Industrial Application Field) The present invention relates to a sweet potato-like cheese potato with honey that is nutritionally balanced and rich in calcium and a method for producing the same. ,
The present invention relates to a sweet potato-like honey-containing cheese potato made by adding cheese, egg yolk, fat, skim milk powder, water, and optionally milk, fruit juice, fragrance, spices, and seasonings, and a method for producing the same.
（従来技術）
従来から知られているスィートポテトは、さつまいもを
丸のままオーブンで焼くか蒸器で柔らか（ふかし、中身
をくりぬいて裏ごしする。この裏ごししたいもに砂糖、
バター、卵黄、牛乳又は生クリームを入れて火にかけ練
り混ぜて生地をつくる。次に、さつまいもの皮にこんも
りナイフで生地を詰め、表面に艶をだすために卵黄をハ
ケで塗り２００〜２２０℃のオーブンでこんがり狐色に
焼くという方法をとっている。(Prior art) Traditionally known sweet potatoes are made by roasting whole sweet potatoes in the oven or using a steamer to soften them, then scooping out the insides and pureeing.
Add butter, egg yolks, milk or fresh cream, heat and mix to form a dough. Next, the dough is stuffed into the sweet potato skin using a knife, and then brushed with egg yolk to give the surface a glossy shine.
（発明が解決しようとする課題）
ところで、従来のスィートポテトは、さつまいもが原料
の為、生のいもは季節ものであるので、年中使用できず
、又、さつまいもの加工品（ペースト又はパウダー）は
価格が高く、保管及び入手が困難である等の課題を有し
ていた。(Problem to be solved by the invention) By the way, since conventional sweet potatoes are made from sweet potatoes, raw potatoes are seasonal and cannot be used all year round, and processed sweet potatoes (paste or powder) cannot be used all year round. It had problems such as being expensive and difficult to store and obtain.
本発明は、上述の様な従来の諸不利に鑑みなされたもの
で、その目的とする所は、原料入手の容易でしかも安価
な乾燥ポテトを原料とすることによりスィートポテトに
比して風味・歯ごたえとも全く遜色がなくしかも栄養の
バランスの良いスィートポテト様の蜂蜜入りチーズポテ
ト及びその製造方法を提供しようとするものである。The present invention was made in view of the various disadvantages of the conventional art as described above, and its purpose is to improve flavor and texture compared to sweet potatoes by using dried potatoes, which are easy to obtain and inexpensive, as raw materials. To provide a sweet potato-like honey-containing cheese potato that is completely comparable to the above and has a good nutritional balance, and a method for producing the same.
（課題を解決するための手段）
上述の目的を達成するため、本発明は次のような技術手
段を採用したものである。即ち、乾燥ポテト、糖類、蜂
蜜、チーズ、卵黄、油脂、脱脂粉乳及び水からなること
を特徴とする蜂蜜入りチーズポテトである。(Means for Solving the Problems) In order to achieve the above object, the present invention employs the following technical means. That is, the honey-containing cheese potato is characterized by being composed of dried potato, sugar, honey, cheese, egg yolk, oil, skim milk powder, and water.
そして、上述の蜂蜜入りチーズポテトを製造するために
、乾燥ポテトに糖類、蜂蜜、チーズ、卵黄、油脂、脱脂
粉乳及び水を添加・混練して生地を生成して任意の形状
の耐熱性容器に充填・成型した後これを焼成する方法が
取られている。In order to produce the above honey-filled cheese potatoes, sugar, honey, cheese, egg yolk, oil, fat, skim milk powder, and water are added and kneaded to the dried potatoes to form a dough, which is then placed in a heat-resistant container of any shape. The method used is to fill and mold the product and then fire it.
本発明において用いる乾燥ポテトは、ポテトフレーク又
はポテトグラニュールで粉砕して粉末化したものである
。The dried potato used in the present invention is powdered by crushing potato flakes or potato granules.
本発明において用いる糖類は庶糖、オリゴ糖、果糖、ブ
ドウ糖、麦芽糖及び糖アルコールから選ばれる１種類以
上のものである。The saccharide used in the present invention is one or more selected from sucrose, oligosaccharide, fructose, glucose, maltose, and sugar alcohol.
本発明において用いるチーズはナチュラルチーズ、プロ
セスチーズ又はチーズフードである。The cheese used in the present invention is natural cheese, processed cheese or cheese food.
（作用）
蜂蜜とチーズを使用するためスィートポテトより蛋白質
及びカルシュラム等のミネラルも豊富に含有した栄養の
バランスが良くしっとりとした体質とまろやかな風味に
するべく作用する。(Function) Because honey and cheese are used, the sweet potato contains more protein and minerals such as calsulam than sweet potatoes, and has a well-balanced nutrition that gives it a moist constitution and a mellow flavor.
（実施例）
ポテトフレークを粉砕したポテトパウダー５９０ｇに砂
糖（グラニユー糖）６００ｇ、クリームチーズ４２０ｇ
、卵黄５２０ ｇ、蜂蜜１６０ｇ、精製パーム油４０ｇ
、脱脂粉乳１００ｇ、レモン果汁５ｇ、天然黄色色素１
ｇ、バニラエツセンス２ｇと水１５００ｇを添加し、ミ
キサーで混練して生地を生成し、楕円形のアルミ箔容器
に該生地を５０ｇ充填・成型し該生地の表面に卵黄を塗
布して２００〜２２０°Ｃのオーブンで焼成した。(Example) 590g of potato powder made from crushed potato flakes, 600g of sugar (granulated sugar), and 420g of cream cheese
, 520 g of egg yolk, 160 g of honey, 40 g of refined palm oil
, skim milk powder 100g, lemon juice 5g, natural yellow pigment 1
g, add 2 g of vanilla essence and 1500 g of water, knead with a mixer to form a dough, fill and shape 50 g of the dough into an oval aluminum foil container, apply egg yolk to the surface of the dough, Baked in an oven at 220°C.
出来あがった本島は、こんがり狐色に焼き上がりスィー
トポテト様の風味・歯ごたえ共に全く遜色のないもので
あった。The completed main island was baked to a golden brown color and had the same flavor and texture as a sweet potato.
（発明の効果）
本発明によれば原料入手が容易でしかも安価な乾燥ポテ
トを原料としも蜂蜜及びチーズを添加することにより乾
燥ポテト特有の芋臭さと風味の欠点を解決すると共にス
ィートポテトよりも栄養豊富でバランスのとれたスィー
トポテト様の食品を得ることができる。(Effects of the Invention) According to the present invention, by using dried potatoes as raw materials which are easy to obtain and inexpensive, and by adding honey and cheese, the disadvantages of potato odor and flavor peculiar to dried potatoes can be solved, and they are more nutritious than sweet potatoes. A rich and balanced sweet potato-like food can be obtained.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2082838A JP2721926B2 (en) | 1990-03-29 | 1990-03-29 | Honey-containing cheese potato and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2082838A JP2721926B2 (en) | 1990-03-29 | 1990-03-29 | Honey-containing cheese potato and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03280851A true JPH03280851A (en) | 1991-12-11 |
| JP2721926B2 JP2721926B2 (en) | 1998-03-04 |
Family
ID=13785542
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2082838A Expired - Lifetime JP2721926B2 (en) | 1990-03-29 | 1990-03-29 | Honey-containing cheese potato and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2721926B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068358A (en) * | 2014-04-09 | 2014-10-01 | 江海涛 | Anti-flatulence hot-candied sweet potato and preparation method thereof |
| CN106722017A (en) * | 2016-12-08 | 2017-05-31 | 福建圣恒食品有限公司 | A kind of quick-fried juice cheese potato ball and preparation method thereof |
-
1990
- 1990-03-29 JP JP2082838A patent/JP2721926B2/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068358A (en) * | 2014-04-09 | 2014-10-01 | 江海涛 | Anti-flatulence hot-candied sweet potato and preparation method thereof |
| CN106722017A (en) * | 2016-12-08 | 2017-05-31 | 福建圣恒食品有限公司 | A kind of quick-fried juice cheese potato ball and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2721926B2 (en) | 1998-03-04 |
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