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九、發明說明： 【發明所屬之技術領域】 本發明係有關於一種地瓜燒的製作方法，尤指一種可 以提高口味變化之地瓜燒的製作方法。 【先前技術】 有鑑於以往將地瓜直接置入烤箱進行烘烤至熟化的方 式，容易因為水份蒸發而造成口感乾澀的問題相關業者 開發設計出如TW證書號數丨294769號專利案（以下稱參考 案）所揭露可保持地瓜風味及形狀的烘焙方法。 參考案所揭露的烘焙方法，主要係將地瓜先經過第一 =烘烤至熟化成一熟物體後，將地瓜切開且挖出内餡及皮 又將内釦攪打到鬆軟細緻狀之後，再回填到皮殼中，並 再進行第一次烘烤，希望達到保持地瓜風味及形狀的效果 〇 ΛΛ:而發明人在仔細檢視參考案所揭露的烘焙方法之後 發見參考案在貫施利用上，顯然存在有以下所列的問題 1 .參考案的整個烘焙過程，會地瓜的外皮會因為品種 及二寸大小等因素，造成烘烤溫度及時間的控制相當困難 今易發生烤焦或不熟的現象，使得烘烤成品的品質不穩 定及口感不一的問題。 2’參考案進行第一次烘烤的時間長達1.5小時，不僅 烘烤時間過長，#日合、土 且會k成水份蒸發而導致口感乾澀的問 題，無法達到保持地瓜風味之目的。 1336617IX. Description of the Invention: [Technical Field of the Invention] The present invention relates to a method for producing sweet potato, and more particularly to a method for producing sweet potato which can improve taste. [Prior Art] In view of the fact that the sweet potato was directly placed in the oven for baking to ripening, it is easy to cause dryness due to evaporation of water. Relevant operators have developed and patented the TW certificate number 丨294769 (hereinafter referred to as The reference method discloses a baking method capable of maintaining the flavor and shape of the sweet potato. The baking method disclosed in the reference case mainly involves the sweet potato being first subjected to the first = baking to ripening into a mature object, the sweet potato is cut open, the inner filling and the skin are dug out, and the inner buckle is whipped to a soft and fine shape, and then backfilled. Into the husk, and then the first baking, hoping to achieve the effect of maintaining the flavor and shape of the sweet potato 而: and the inventor carefully examined the baking method disclosed in the reference case and found the reference case in the application. Obviously there are the following problems. 1. The entire baking process of the reference case, the skin of the sweet potato will be difficult to control the baking temperature and time due to the variety and the size of the two inches. It is prone to charring or unripe. The phenomenon that the quality of the baked product is unstable and the taste is different. 2' reference case for the first baking time of up to 1.5 hours, not only the baking time is too long, #日合,土 and will become the evaporation of water and cause the taste to dry up, can not achieve the purpose of maintaining sweet potato flavor . 1336617
參考案的製成品會於·頂部殘留-個開口，根本無法 達到保持地瓜形狀之目的。 4.地瓜的外表形狀凹凸不平，難以保證每個地瓜的外 表皮已U乾淨’容易在外表皮殘留少許的泥土雜質， 導致成品的品質不佳及衛生問題。 【發明内容】 為解决參考案所揭露的地瓜烘焙方法有關於製作麻煩 :時’以及難以確實保持地瓜風味的不足及限制，本發明 提供一種可以有效提高地瓜風味變化之地瓜燒的製作方法 〇 本發明所運用的技術手段係在於提供一種地瓜燒的製 作方法，其步驟包括： 選取地瓜：選取地瓜且加以清洗乾淨； 瘵熟：地瓜置入鍋爐内，以1〇〇至15〇〇c的溫度蒸煮 50至60分鐘，將地瓜蒸煮到熟化； 取出内銘：將熟化後的地瓜去皮取出内銘用； 攪拌内銘：充分地攪拌所取出的内餡，並於攪拌過程 ’可以加入食品添加物共同攪拌均勻； 冷卻熟成：將攪拌完成後的内餡冷藏12至36小時； 第一次烘烤：將冷卻熟成的内餡以220至24CTC的溫 度烘烤1 0至1 5分鐘； 塑型：將經過第一次烘烤的内餡塑造成型，並於表面 塗抹一蛋膜； 第二次烘烤：以220至240°C的溫度烘烤3至5分鐘 1336617 即製作完成地瓜 ，讓蛋膜烘烤一包覆於内餡外部的表殼 燒成品。 前述地瓜燒的製作方法，苴中的今〇 ，、τ5添加物係包括： 濃縮奶料、海藻糖、蛋黃及無水奶油。 前述地瓜燒的製作方法，苴φ太贷 』衣忭乃沄具中在第—次烘烤步驟的烘 烤時間為1 5分鐘。 本發明所提供地瓜燒的製作方法，可以獲得的優點及 功效增進包括： 1 ·本發明係利用蒸熟與烘烤相互搭配的製作方式有 效地簡化地瓜燒的製作流程及縮短製作時間。 2. 本發明以大約5〇至6〇分鐘的時間將地瓜蒸熟， 即可將地瓜内餡取出來攪拌處理，不僅蒸煮時間短，並且 不會發生參考案因為水份蒸發而導致口感乾澀的問題，有 效地到保持地瓜的原有風味及口感。 3. 本發明先將地瓜泰熟，可以保持内懿品質的穩定性 ，不會受到地瓜品種及尺寸大小所影響，有效確保地瓜燒 的成品品質。 4. 本發明以蛋膜烘烤形成地瓜燒的表殼，不僅塑型的 變化性大’並且不會受到受到地瓜外皮所殘留的泥土雜質 所影響’有效確保地瓜燒的品質穩定性及衛生。 【實施方式】 為能詳細瞭解本發明的技術特徵及實用功效，並可依 照說明書的内容來實施，玆進一步以如圖式所示的較佳實 施例’詳細說明如后： 1336617The finished product of the reference case will have an opening at the top and it will not be able to maintain the shape of the sweet potato. 4. The shape of the sweet potato is uneven, and it is difficult to ensure that the outer skin of each sweet potato is U clean. It is easy to leave a little dirt in the outer skin, resulting in poor quality and hygiene problems. SUMMARY OF THE INVENTION In order to solve the problem of the sweet potato baking method disclosed in the reference, it is related to the production trouble: when it is difficult to ensure the deficiency and limitation of the sweet potato flavor, the present invention provides a method for preparing sweet potato burning which can effectively improve the flavor change of sweet potato. The technical means used in the invention is to provide a method for preparing sweet potato burning, the steps of which include: selecting sweet potato: selecting sweet potato and cleaning it; cooking: sweet potato is placed in the boiler at a temperature of 1 〇〇 to 15 〇〇c Cooking for 50 to 60 minutes, steaming the sweet potato to ripen; Take out the inscription: peel the ripened sweet potato and remove it for use; Stir the inside: fully stir the extracted stuffing, and add the food during the stirring process Stirring uniformly; cooling and aging: refrigerating the inner filling after refining for 12 to 36 hours; first baking: baking the cooked inner filling at a temperature of 220 to 24 CTC for 10 to 15 minutes; : molding the inner filling after the first baking and applying an egg film on the surface; second baking: baking at 220 to 240 ° C for 3 to 5 minutes 1 336617 The finished sweet potato is prepared, and the egg film is baked and baked on the outside of the inner filling. The preparation method of the above-mentioned sweet potato burning, the present 〇, τ5 additive system includes: concentrated milk, trehalose, egg yolk and anhydrous cream. In the above-mentioned method for preparing sweet potato, the baking time in the first baking step is 15 minutes in the cooking utensils. The advantages and enhancements that can be obtained by the method for producing sweet potato burn provided by the present invention include: 1. The present invention utilizes the production method of steaming and baking to effectively simplify the production process of the sweet potato and shorten the production time. 2. The present invention steams the sweet potato in about 5 to 6 minutes, and the sweet potato stuffing can be taken out and stirred, not only the cooking time is short, but also the reference case does not cause the moisture to evaporate and the taste is dry. The problem is to effectively maintain the original flavor and taste of the sweet potato. 3. The invention firstly matures the sweet potato, can maintain the stability of the quality of the inner sorghum, is not affected by the variety and size of the sweet potato, and effectively ensures the quality of the finished sweet potato. 4. In the present invention, the eggshell is baked to form a sweet potato-fired case, which is not only highly versatile in shape and is not affected by soil impurities remaining in the skin of the sweet potato, which effectively ensures the quality stability and hygiene of the sweet potato. [Embodiment] In order to understand the technical features and practical effects of the present invention in detail, and in accordance with the contents of the specification, it will be further described in detail by the preferred embodiment shown in the following figure: 1336617
如第一圖所示’本發明辧提供的地瓜燒製作方法，主 要係包括以下的步驟： 選取地瓜.先選取品質適當的地瓜，並加以清洗 乾淨； 二、蒸熟：將所選取的地瓜置入鍋爐内，以大約1 〇〇 至1 50°c的溫度’蒸煮大約50至60分鐘的時間，將地瓜 瘵煮到热化狀態，並且可以依據地瓜的種類、體積大小及 鍋爐设備的差異而調整蒸煮的溫度及時間，以能夠將地瓜 蒸煮到熟化為原則； 二、取出内餡：等待地瓜冷卻到一般的溫度後，以挖 出或剝皮等方式取出内餡備用，並去除地瓜表皮； 四、攪拌内餡：以人工或攪拌機充分地攪拌所取出的 地瓜内餡，讓内餡的地瓜纖維攪斷，使得地瓜内餡的口感 為I軟、'田緻，並且在搜拌的過程，可以進一步加入濃縮 奶料、海藻糖、蛋黃及無水奶油等食品添加物共同攪拌均 勻’藉以進—步豐富地瓜内餡的口感及風味； 五冷卻熟成：授拌完成後的地瓜内餡放入冰箱冷藏 大約12至36小時的時間，其中以24小時為較佳，讓地 瓜内餡的澱粉質凝結，以及讓内餡的風味充分調和； ^ ’、第欠共烤：將冷卻熟成的地瓜内餡置入旋風爐 等烤烤爐具’以大約22〇至24(rc的溫度烘烤彳〇至彳5分 里’其中以15分鐘為最佳，讓地瓜内餡產生烘烤的風味 > 七、塑型’將經過第一次烘烤的内餡塑造成型，其外 7 1336617 型可以為地瓜狀或圓球形或輪圓形等各種形狀，並且 型後的内餡表面塗抹_蛋膜； 八、 第二次供烤：以22G至2飢的溫度供烤3至5 分鐘，將蛋膜烘烤一包覆於内銘外部的表殼 地瓜燒的外表更為完整協調； t且讓！個 九、 成品：經過第二次 充分展現地瓜風味的地^ = ^ 完成能夠 用地=的整個製作過程相當地簡便流暢，能夠充分運 …:的二味、口感’並且能夠有效地保持地瓜燒成 ^貝^-致性，更能夠利用食品添加物的調配，讓地瓜 燒的口味更為豐富多變’大幅提高地瓜燒的價值。 作任Γ上:述’僅是本發明的較佳實施例，並非對本發明 =式上的限制’任何所屬技術領域中具有通常知識 明二=離本發明所提技術方案的範圍内，利用本發 並且^技#内谷所作出局部更動或修㈣等效實施例， 方案的範圍内。 案内Μ仍屬於本發明技術 【圖式簡單說明】 第—圖係本發明較佳實施例之製作流裎圖。As shown in the first figure, the method for producing sweet potato produced by the present invention mainly comprises the following steps: selecting sweet potato. First selecting the sweet potato with appropriate quality and cleaning it; 2. steaming: placing the selected sweet potato Into the boiler, cook at a temperature of about 1 〇〇 to 150 ° C for about 50 to 60 minutes, boil the sweet potato to a heated state, and depending on the type and size of the sweet potato and the difference in boiler equipment Adjust the temperature and time of cooking, in order to be able to cook the sweet potato until ripening. Second, remove the filling: Wait for the sweet potato to cool to the normal temperature, remove the stuffing by excavation or peeling, and remove the sweet potato skin. 4. Stirring the filling: fully stir the stuffing of the sweet potato with a hand or a blender, and let the stuffed melon fiber break up, so that the taste of the stuffing in the sweet potato is I soft, 'Tianzhi, and in the process of mixing Further, it is possible to further add food additives such as concentrated milk, trehalose, egg yolk and water-free cream, and mix them evenly, so as to further enrich the taste and flavor of the stuffing in the sweet potato; Into: After the completion of the mixing, the stuffing in the sweet potato is placed in the refrigerator for about 12 to 36 hours, of which 24 hours is preferred, the starch of the sweet melon is coagulated, and the flavor of the filling is fully tempered; ^ ' The first total roasting: the cooled sweet potato stuffing is placed in a roasting oven such as a whirlwind furnace. 'About 22 to 24 (the temperature of the rc is baked to 彳 5 minutes), which is best for 15 minutes. Let the filling of the sweet potato produce the flavor of baking> VII. The plastic shape will be shaped by the first baking, and the outer type 7 1336617 can be various shapes such as sweet potato or round or round. And after the surface of the filling, _ egg film is applied; 8. The second time for baking: bake for 2 to 5 minutes at a temperature of 22G to 2 hunger, and bake the egg film to cover the outer shell of the melon. The appearance of the burning is more complete and harmonious; t and let! 九, Finished product: After the second full display of the sweet potato flavor ^ = ^ Complete the production process can be quite simple and smooth, able to fully transport...: Taste, taste' and can effectively keep the sweet potato burned into a shell, It is possible to use the blending of food additives to make the taste of sweet potato more rich and varied, and to greatly increase the value of sweet potato burning. The above description is merely a preferred embodiment of the present invention, and is not a It is to be understood that within the scope of the present invention, it is within the scope of the present invention to make a partial change or a (four) equivalent embodiment made by the present invention and within the scope of the technical solution of the present invention. The present invention is still in the form of a flow chart of a preferred embodiment of the present invention.