JPH06225700A - Production of potato candy - Google Patents

Abstract

PURPOSE:To adsorb and holding sugar-containing water and prevent it from bleeding out without reducing the taste of potato candy by adding powdery milk or powdery soybean protein in a process for production thereof. CONSTITUTION:This production method is carried out as follows; A water- washed raw potato is baked and the baked potato is passed through a colander to prepare potato paste. Or, after boiling or steaming a water-washed raw potato, the boiled or steamed potato is passed through a colander, spread in a slice state and dried to prepare potato paste. The potato paste is heated with stirring while adding sugar thereto. Powdery milk or powdery soybean protein is added thereto immediately before completion of production of the potato candy and sufficient mixing is then carried out.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing potato bean paste prepared by adding sugar to potatoes, and in particular, water containing sugar is oozing out from the potato bean jam without impairing the taste of the potato bean jam. The present invention relates to a method for producing a potato bean paste which can be used as a bean paste for bread and confectionery in business while preventing the above.

[0002]

2. Description of the Related Art Conventionally, bean jam is produced by adding sugar to the main raw material of bean jam that has been boiled or steamed and stirring it while heating. Azuki beans are well known as the main ingredient of bean paste,
Other than this, chestnuts, sweet potatoes and beans are also known. The main ingredient of the bean jam is not particularly limited, and various grains and the like are used according to preference, and potatoes are also included in them.

[0003]

However, when the bean jam is made by the conventional method using potato as the main raw material, the water containing sugar content oozes out from the bean jam for a day, and within 1 day after the production. It was not possible to use potato bean paste as bread bean paste or confectionery paste for business purposes except for eating at.

The water containing sugar is exuded from the bean paste because the starch of potato cannot absorb and hold the water containing sugar for a long time. As a solution to this problem, potatoes are powdered or mashed potatoes are used. A method of adding or adding an emulsifier can be considered.

[0007] However, in the plan of crushing potatoes or adding mashed potatoes, potatoes initially adsorb water containing sugar, but after a lapse of time, the water begins to be released and cannot be used. With the method of adding an emulsifier, when it was added in a large amount, a holding function was achieved, but the taste of potato bean paste deteriorated and it could not be used as a product.

The present invention was made in view of the above problems and was devised to solve the problems. The object of the present invention is to add milk powder or soy protein powder in the process of manufacturing potato bean paste. In this way, it is possible to absorb and retain water containing sugar without exuding the taste of potato bean paste and to prevent it from leaching out, and to provide a method for producing potato bean paste that can be used in business as a bean jam for bread and confectionery. It is in.

[0007]

In order to achieve the above-mentioned object, the invention of claim 1 bakes fresh potatoes washed with water and back-filters the potatoes after baking to make a potato paste. The above method is a method in which the paste is heated and stirred while adding sugar, and immediately before the completion of the bean paste, milk powder or soy protein powder is added and sufficiently mixed to produce the paste.

The invention according to claim 2 is characterized in that raw potatoes that have been washed with water are boiled or steamed, and the potatoes that have been boiled or steamed are back-filtered and spread into slices and dried to form a potato paste. Is prepared, and the mixture is heated and stirred while adding sugar to this potato paste, and milk powder or soybean protein powder is added just before the bean jam is completed, and the mixture is sufficiently mixed to produce.

[0009]

The present invention having the above-described structure operates as follows. That is, according to the method of the invention of claim 1, baking the potato acts to reduce the water content of the potato, which is the main ingredient of the bean jam, and the addition of milk powder or soy protein powder immediately before the bean jam is completed. The added milk powder or soybean protein powder acts to prevent the water containing sugar from adsorbing and exuding without damaging the taste of potato bean paste.

Further, according to the method of the invention of claim 2, by drying the boiled or steamed potato, it acts to reduce the water content of the potato which is the main ingredient of the bean jam, and immediately before the bean jam is completed. By adding the milk powder or soybean protein powder, the added milk powder or soybean protein powder acts to prevent the exudation by adsorbing and holding the water containing sugar without damaging the taste of the potato bean paste.

[0011]

[First Embodiment]

 [Raw materials] Raw potato 500g Sugar 220g Skim milk powder 90g Butter 30g Salt a little

First, 500 g of raw potatoes were thoroughly washed with water, drained, put in a kiln, and the temperature was 150 ° C.
Bake for 60 minutes. Once baked, quickly peel the potato rind and strainer with a small eyelet. The amount of back-filtered potato paste is about 370 g.

Next, about 370 g of potato paste
Put in a pan, 110g half of 220g sugar and butter 3
Add 0 g of salt and a little, heat and stir on medium heat, and when it becomes hard, add the remaining sugar in 4 to 5 portions. The butter and salt are added to the flavor.

Immediately before the potato bean paste is completed, 90 g of skim milk powder is added and mixed well by mixing,
When the skim milk powder is sufficiently mixed with the potato bean paste, turn off the heat and the potato bean paste is completed.

In the above example, skim milk powder is used as the milk powder, but whole milk powder may be used. The raw material composition when whole milk powder is used is as follows. Since whole milk powder contains fat, the amount of flavored butter used is reduced. [Raw materials] Raw potatoes 500g Sugar 220g Whole milk powder 90g Butter 20g Salt a little

Subsequently, when the soybean protein powder is used in place of the milk powder, the raw material composition is as follows. The manufacturing method when using soybean protein powder is exactly the same as when using soybean milk, and therefore the description thereof is omitted. Soy protein powder has little taste, so the amount of flavored butter used will increase slightly. [Ingredients] Raw potato 500g Sugar 220g Soy protein powder 90g Butter 50g Salt a little

When the potato bean paste prepared by such a method was used as a bean jam for bread or confectionery, moisture containing sugar did not exude from the potato bean paste even after 20 days. Also, when this was eaten, the flavor of the potato bean paste was not impaired at all, and the taste of the bean jam was rather improved.

[Second Embodiment] The second embodiment is a case where raw potatoes are boiled instead of being baked, and the raw material proportions are as follows, which is exactly the same as the first embodiment. [Ingredients] Raw potato 500g Sugar 220g Skim milk powder 90g Butter 30g Salt a little

First, 500 g of raw potatoes are thoroughly washed with water, drained, put in a pan, and boiled over high heat for 20 to 30 minutes. Once boiled, quickly peel the potato rind and filter with a small eyelet. Then, this is spread in slices and dried with hot air to reduce the water content of the potatoes and make a potato paste. The subsequent manufacturing method is exactly the same as that of the first embodiment, and the description thereof is omitted.

When the whole milk powder is used in place of the skim milk powder, the ratio of the raw material blending is exactly the same as in the first embodiment. Similarly, when soybean protein powder is used instead of milk powder, the ratio of raw material blending is exactly the same as in the first embodiment.

[Third Embodiment] The third embodiment is a case where raw potatoes are steamed instead of being baked or boiled, and the ratio of raw material mixing is as follows. Is the same. [Ingredients] Raw potato 500g Sugar 220g Skim milk powder 90g Butter 30g Salt a little

First, 500 g of raw potatoes are thoroughly washed with water, drained, put in a steaming kiln, and put on high heat for 40 minutes to 5 minutes.
Steam for 0 minutes. Once steamed, quickly peel the potato skin and filter with a small eyelet. Then, this is spread in slices and dried with hot air to reduce the water content of the potatoes and make a potato paste. The subsequent manufacturing method is exactly the same as that of the first embodiment, and the description thereof is omitted.

When the whole milk powder is used in place of the skim milk powder, the ratio of the raw material blending is exactly the same as in the first embodiment. Similarly, when soybean protein powder is used instead of milk powder, the ratio of raw material blending is exactly the same as in the first embodiment.

The present invention is not limited to the above-described embodiments, and it goes without saying that various modifications can be made without departing from the spirit of the invention. For example, the amounts of sugar, milk powder and soy protein powder used can of course be increased or decreased according to preference. Also, the amount of flavored butter and salt is the same, and further, flavoring may be omitted as appropriate.
Alternatively, another one may be used.

[0025]

As is apparent from the above description, according to the method of manufacturing potato bean paste according to the invention of claim 1, raw potatoes washed with water are baked, and the potatoes after baking are back-filtered to form a potato paste. It is a method of making, by heating and stirring while adding sugar to this potato paste, and adding milk powder or soy protein powder just before the completion of the bean paste and mixing it well, so by baking the potatoes, It is possible to reduce the water content of the main ingredient, potatoes. Then, by adding the milk powder or soy protein powder immediately before the bean jam is completed, it is possible to prevent the added milk powder or soy protein powder from adsorbing and retaining water containing sugar and exuding. Moreover, powdered milk or soy protein powder improves the taste of potato bean paste and does not impair the taste.

According to the method for producing potato bean paste according to the invention of claim 2, raw potatoes that have been washed with water are boiled or steamed, and the potatoes that have been boiled or steamed are back-filtered and spread into slices. This is dried to make a potato paste, and the mixture is heated and stirred while adding sugar to this potato paste, and immediately before the bean jam is prepared, milk powder or soy protein powder is added and the method is thoroughly mixed to produce. By drying the boiled or steamed potato, the water content of the potato, which is the main ingredient of the bean jam, can be reduced. Then, by adding the milk powder or soy protein powder immediately before the bean jam is completed, it is possible to prevent the added milk powder or soy protein powder from adsorbing and retaining water containing sugar and exuding. Moreover, powdered milk or soy protein powder improves the taste of potato bean paste and does not impair the taste.

Claims (2)

[Claims] 1. Baked fresh potatoes washed with water,
The potatoes after baking are back-filtered to make a potato paste, which is heated and stirred while adding sugar to this potato paste. Immediately before the bean jam is prepared, milk powder or soy protein powder is added and mixed thoroughly to produce. A method of making potato bean paste, which is characterized in that 2. A raw potato that has been washed with water is boiled or steamed, and the potato that has been boiled or steamed is back-filtered, spread into slices and dried to make a potato paste, and this potato paste A method for producing a potato bean paste, which comprises heating and stirring while adding sugar to, and adding milk powder or soy protein powder just before the bean jam is produced and thoroughly mixing them.