JPS60214843A - Fried cake comprising starch refuse of sweet potato as main ingredient and its preparation - Google Patents

Abstract

PURPOSE:To obtain a fried cake useful as a cake for snack having a characteristic taste and improved nutrition, using effectively starch refuse of sweet potato, by kneading a half amount of starch refuse powder of sweet potato with the other half amount, adding wheat flour and seasoning to the blend, modling it, frying it with an oil. CONSTITUTION:Firstly a half amount of starch refuse powder of sweet potato is kneaded with hot water, cooled, kneaded with the other half amount, blended with wheat flour, seasoning, spice, sweetener, etc., rolled, cut and fried with an oil, to give the desired fried cake.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a fried confectionery that effectively utilizes sweet potato starch cake, which has conventionally been difficult to dispose of, and a method for producing the same.

Starch is a compound made up of many glucose molecules bound together, and consists of two components: amylose, which has straight molecules, and amylopectin, which has branched molecules. Starch is broadly divided into seed starch and rhizome starch. Rhizome starch has extremely large starch particles and can be easily separated from cell tissue, and sweet potatoes are the most common domestically produced raw material. The uses of starch can be broadly classified into two types: those that use it as a polymer, and those that hydrolyze it and convert it into glucose and other relatively low-molecular substances.As consumption increases year by year, domestic production alone is no longer sufficient. The current situation is that they are supplemented by imports. The manufacturing method for sweet potato starch involves washing, grinding, sieving, separating, refining, and then drying the raw materials. Separation methods are broadly divided into natural precipitation methods (tank precipitation, table precipitation) and centrifugation-like methods. In addition, there are various purification methods, and a wide variety of manufacturing methods are available depending on the combination of these methods. Sweet potato starch lees is what remains after grinding the raw materials and separating the starch milk, and unless some of it is used as feed or a raw material for citric acid, it can only be disposed of, and abandoning it in the sea or other places will cause pollution. If it is unavoidably left to accumulate in a factory, it will rot in a few minutes and emit a foul odor, which may lead to various problems such as pollution, making it difficult to dispose of. Ta.

The present invention has made it possible to create an unprecedented fried confectionery using sweet potato starch lees, which had previously been difficult to dispose of, as the main ingredient, making it possible to develop completely new uses for sweet potato starch lees, and improving nutritional value. It is effective from a point of view, and has features such as being able to create an excellent side food with an unprecedented flavor.

Hereinafter, the configuration of the present invention will be explained using practical examples.

Knead half of the sweet potato starch powder while pouring boiling water, let it cool, then mix and knead the other half, add flour, and seasonings such as beniking powder, spices such as cerconope flavor, and salt. , sweeteners such as honey, etc. are appropriately mixed, kneaded, rolled (for example, to form a noodle belt), and cut out (for example, into a long and narrow shape).
It is fried in oil to produce fried confectionery using sweet potato starch lees as the main ingredient.

Next, an example will be described.

15'O~175cc of 35g of sweet potato starch powder
After kneading with boiling water and cooling, 35g of sweet potato starch powder
Mix and knead, add 30g of flour, 15g of egg white
c c,, honey 15 c c, beniking powder 5g
, Sugar Cut 22.5 c C%C%Celcole Mix 1/4 small teaspoon, -1/2 small taste, and 1/2 small tablespoon of table salt, knead it, put it in a plastic bag, and roll it with a rolling pin. The mixture was left to stand overnight, taken out from the plastic bag, exposed to air for a while, and when it became hard, it was cut into long strips and fried in oil to obtain 200 g of the product.

Next, the effects of the present invention will be explained using practical examples.

When producing fried confectionery based on sweet potato starch lees according to the present invention, the important thing is not to knead all of the powdered starch lees in hot water, but to knead half of the starch lees in boiling water, and then knead the remaining amount. The reason is that if you knead the entire amount with boiling water, the fried confectionery will break apart when fried in oil, and if you pour the entire amount of boiling water, which is used to make it sticky, the starch will break down. The entire lees will boil like buckwheat oysters, spoiling the flavor of the fried sweets.
This step is an essential step for truly fried sweets. The purpose of mixing flour with the starch lees of deep-fried confectionery is to make the flavor of the deep-fried confectionery good, but if you increase the amount of flour too much, the deep-fried confectionery will become tough, so the amount of starch lees should be mixed with the starch lees. Slightly less than half is optimal. Note that other mixtures for the deep-fried confectionery are ineffective in enhancing the flavor of the deep-fried confectionery, so the suitability of mixing is arbitrary; however, as exemplified in Examples, Egg whites are for flavor and appearance improvement, honey and sugar cut are for flavor and sweetness, Beniking powder is for leavening powder, Sercole is for making stickiness, - taste is piquant and soybean flavor, salt is for flavor, etc. Rather, it is a useless product that imparts a flavor effect to sweet potato starch meal, which lacks flavor. Therefore, the mixing ratio is also arbitrary. The fried confectionery made from real sweet potato starch lees that has been commercialized in this way has a unique flavor that has never been seen before, and has a wide range of palatability from children to adults. In addition, it can be expected to be in demand as a side food, and since the main ingredient is dietary fiber, it has various effects such as increasing the volume of feces, shortening intestinal transit time, and preventing and improving adult diseases. It can also be expected to have effects such as prevention and improvement of obesity, and can also be expected to be effective as a nutritional supplement due to its constituent components such as crude protein, crude fat, carbohydrates, and ash. It is something. Furthermore, sweet potato starch lees, which conventionally had to be disposed of, can be effectively recycled into fried confectionery, thereby reducing the product cost, and also making it possible to have the secondary effect of eradicating a source of pollution for starch manufacturers. It has the remarkable effects mentioned above, such as the ability to create new health foods.

Patent applicant: Moriyoshi Hattori Yoshinori Hattori

Claims (1)

[Scope of Claims] 1. A fried confectionery based on sweet potato starch lees, characterized by being made of a mixture of sweet potato starch lees powder, wheat flour, and seasonings, spices, sweeteners, etc. 2 First, knead half of the powder with boiling water and let it cool, then mix and knead the other half of the sweet potato starch powder, mix it with flour, seasonings, spices, sweeteners, etc., and knead it. Characterized by rolling, cutting, and frying,
A method for producing fried sweets using sweet potato starch lees as the main ingredient.