JPH09275929A - Cooking of sweet potato - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for cooking sweet potato, capable of obtaining the cooked sweet potato not only holding the original color and appearance of the sweet potato but also having characteristic aroma and flavor. SOLUTION: This method for cooking sweet potato comprises vacuum-packing the sweet potato with a plastic bag high in a gas-barrier property and subsequently thermally treating the packed sweet potato at a prescribed temperature.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a simple and delicious cooking method for sweet potatoes.

[0002]

2. Description of the Related Art Sweet potatoes have a peculiar sweetness, and since they contain a lot of vitamins and fiber, they are generally popular as foodstuffs that match health-consciousness. Such sweet potatoes are traditionally cooked in boiled rice, kinton, fried foods, soup seeds, etc., but are also cooked in rice and rice porridge. It is something.

By the way, sweet potatoes suitable for eating sweet potatoes have a peculiar aroma and flavor, but on the other hand, because they are baked, they lose the original color and appearance of sweet potatoes and appear very unsightly. There is a problem that not only the required equipment is required, but also it takes time to cook. Also, in the case of puffed potatoes, sweet potatoes can be cooked easily by steaming or boiled, while on the other hand, since they are directly heat-treated with water as a medium, puffed potatoes are It contains a lot of water. For this reason, sweet potatoes are very watery, and their aromatic and flavor are significantly inferior to those of roasted sweet potatoes, and the original characteristics of sweet potatoes cannot be fully utilized.

In view of such circumstances, the present inventor has conducted earnest research on a cooking method which makes full use of the original characteristics of sweet potato. The present inventors have completed the present invention by finding that they can be retained and have a unique aroma and flavor.

[0005]

Means for Solving the Problems That is, the present invention is characterized in that sweet potatoes are filled in a plastic bag having a high barrier property and vacuum-packed, and the sweet potatoes are heat-treated at a predetermined temperature. The cooking method is the main point.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The sweet potato according to the present invention preferably has a relatively small shape.
As the kind of such sweet potatoes, known edible sweet potatoes such as Benikyu, Kintoki, Taihaku, Shichifuku, Norin 1 are used.

The bag according to the present invention is preferably formed by coating or laminating a plastic film having a high barrier property. As a material for such a plastic film, a required barrier polymer such as polyethylene, polypropylene, EVA resin, polyester, hard vinyl chloride resin, polyvinyl fluoride resin, polyamide or polyvinylidene chloride can be preferably used. The size and shape of the bag can be arbitrarily selected, but it is preferable to make the size and shape suitable for a small lot. The bag is filled with the required amount of sweet potatoes that have been washed and drained, and vacuum packed. Such vacuum packaging is performed by a known vacuum packaging means such as inserting a nozzle into a bag to remove air and sealing, or adhesively sealing in a vacuum box.

The heat treatment of the vacuum-packaged sweet potatoes may be carried out in hot water at 90 ° C. to 100 ° C., or may be carried out by a retort means for heating with pressurized steam. At this time, since sweet potato is heated under vacuum, the water vapor pressure in the bag is lowered, and it can be heated faster at a lower temperature than normal pressure heating, as well as the deterioration and decomposition associated with heating can be guaranteed. Can be prevented. Further, since sweet potatoes are sealed in a bag having a high barrier property, it is possible to surely block the permeation of water and perform a heat treatment in a so-called steaming state, and thus, it is possible that the original aroma and flavor of sweet potatoes may be damaged. There is nothing at all.

When the heat treatment is completed, the bag may be opened and eaten, or it may be eaten by cooling and storing it and then heating it appropriately in a microwave oven or the like.

The cooking method according to the present invention can be sufficiently applied to other potatoes such as potatoes.

[0011]

EXAMPLES One example of the present invention will be shown below, but the present invention is not limited to the example. Example 1 Small-sized washed and drained Naruto Gold (weight: 2
00 g) was filled in a polyethylene bag having a laminate shape, and then vacuum packed by a known method.
Then, it was immersed in hot water at 100 ° C. and heat-treated for 15 minutes to obtain steamed potato.

Comparative Example 1 A small Naruto-sankinkin (weight: 200 g), which had been washed and drained, was steamed for 20 minutes by a known method to obtain a puffed potato.

Comparative Example 2 A small Naruto-sankinkin (weight: 200 g), which had been washed and drained, was baked by a known method to obtain a baked potato.

Next, the steamed potatoes, puffed potatoes and roasted potatoes obtained in Example 1 and Comparative Examples 1 and 2 above were subjected to a sensory test for items such as color, appearance, sweetness, texture, aromaticity and flavor. Was done. Table 1 shows the results.

[0015]

[Table 1]

As is apparent from Table 1, the steamed potato of Example 1 is not only excellent in color and appearance but also in Comparative Example 2.
It can be understood that it has sweetness, texture, aroma and flavor that are comparable to those of No.

[0017]

EFFECTS OF THE INVENTION According to the present invention, as described above, the sweet potato is filled in a plastic bag having a high barrier property and vacuum-packed, and this is heat-treated at a predetermined temperature. In the case of (1), the water vapor pressure in the bag is lowered, so that not only can the heating be performed at a lower temperature as compared with normal pressure heating earlier, but also the deterioration and decomposition of sweet potato due to heating can be reliably prevented. In addition, since it is filled and sealed in a bag having a high barrier property, it is possible to surely block the permeation of moisture and heat it in a so-called steaming state, and to preserve the original color, appearance, aroma, flavor and the like of sweet potato. It can be cooked without damage. Further, there is an advantage that not only can it be opened and then eaten after being heat-treated, but it can also be cooled and stored.

Claims (1)

[Claims] 1. A method for cooking sweet potatoes, which comprises filling sweet potatoes in a plastic bag having a high barrier property, vacuum-packing them, and heat-treating them at a predetermined temperature.