JPS6083565A - Production of sweet potato jam - Google Patents

Abstract

PURPOSE:To produce a sweet potato jam storable for a long period, and usable as it is only by dissolving in water or hot water, by heating sliced sweet potato in an oil first under slight vacuum or under normal pressure, and later under high vacuum, and deoiling and pulverizing the heat-treated sweet potato. CONSTITUTION:A sweet potato is washed with water, cut in round slices, and charged into a cooker containing an oil such as vegetable oil, animal oil, etc. The temperature of the oil is adjusted so as to heat the sweet potato to 100- 120 deg.C immediately after throwing into the oil, and the sweet potato is heated in the oil for about 15-30min. The sweet potato is dehydrated to a water-content of about 3-8% by this process. In the above process, the cooker is made air- tight, and the heating is carried out first under slight vacuum or under normal pressure, and later under high vacuum. After the heat-treatment, the sweet potato is taken out of the cooker, treated with a deoiling agent such as n-hexane to a residual oil content of about 1% and pulverized to about 100-200mesh powder.

Description

[Detailed description of the invention] This application relates to a method for producing sweet potato paste.

Conventionally, sweet potatoes have been made into powder form by drying or other methods, but they cannot be stored for long periods of time in powder form, the starch content denatures, and they absorb heat. .

In this invention, potatoes are heated to oil temperature, and a predetermined pressure change is added during heating to perform dehydration treatment 1, thereby making it into a shibauder-like shape, which can be stored for a long time and has no denaturation of taste or starch. To provide a method for producing sweet potato paste that can be dissolved in water or hot water and used as sweet potato paste as it is.

To explain in detail the embodiment of this invention in drawings, first,
Uses sweet potatoes as raw material.

Potato refers to the root of a plant, a sagging rhizome that stores starch and other substances and enlarges, such as sweet potato, yam, potato, and taro.

First, wash the potatoes and cut them into rounds, then add them to the kutuka. Vegetable oil, animal oil, etc. are stored in the container in advance or at the same time.
It can be heated to 50°C or heated at the same time as the potatoes.

,? : When put into the oil of the cutter, the temperature of the sweet potato should be set to 100°C to 120°C. Heat the sweet potato in the oil for about 15 to 30 minutes. By heating at this oil temperature, the sweet potato is dehydrated to a moisture content of about 3 to 8 qi.

At this time, the chamber was kept in a sealed state, and the first half of the heat treatment was heated at normal pressure, and the second half was under reduced pressure, and the Hg was kept for about 300 minutes.
~700m) (performed under reduced pressure).

Next, one potato is taken out from the container, and it is deoiled with a normal hexane deoiling agent to a residual oil percentage of about 1%, and then made into a powder of 100 to 200 mesh.

In addition, a manufacturing example according to this example will be illustrated below.

In this invention, since the potatoes are dehydrated in oil at oil temperature, the moisture in the hands is evaporated uniformly, the starch is not denatured, the fibers of the potatoes are not destroyed, and the water is dehydrated, especially In the second half of the heat treatment, the pressure is reduced, so water evaporates smoothly due to the low temperature, and denaturation of the potato structure and starch due to high temperatures can be prevented.Then, oil removal treatment and powdering are performed. Accordingly, the raw material for sweet potato paste is produced in a state suitable for preservation.

According to this invention, by performing dehydration treatment using oil temperature, each tissue of the potato is dehydrated uniformly, and the oil permeates into each tissue of the potato, dehydrating every corner of the tissue cells. It has low hygroscopicity during long-term storage, and since the starch is processed at a relatively low temperature, it does not denature, and nutrients and nutrients can be retained as they are. It has the effect that it dissolves smoothly into a sweet potato paste and can be used immediately for making sweet bean paste such as @head.

Claims (1)

[Claims] 1) After washing the potatoes and cutting them into rounds or other appropriate sizes, heat them in oil at 100°C to 120°C for about 15 to 30 minutes/II] @ 11, and at the time of heating 1. A method for producing potato bean paste in which a small wave pressure or normal pressure is used in the initial stage, a large pumping pressure is applied in the latter stage, and the product is then taken out of the oil to remove the oil and then turned into powder.