JP2001252020A - Confection made from sweet potato and method for producing the same - Google Patents
Confection made from sweet potato and method for producing the sameInfo
- Publication number
- JP2001252020A JP2001252020A JP2000071432A JP2000071432A JP2001252020A JP 2001252020 A JP2001252020 A JP 2001252020A JP 2000071432 A JP2000071432 A JP 2000071432A JP 2000071432 A JP2000071432 A JP 2000071432A JP 2001252020 A JP2001252020 A JP 2001252020A
- Authority
- JP
- Japan
- Prior art keywords
- sweet potato
- raw material
- molded product
- dough
- paste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明はスイートポテト及び
その製造方法に関し、特にはスイートポテトを成形後に
素焼きを行って表面及び全体の水分を減少させてから表
面に卵黄を塗布して焼成することにより、保形性を高め
るとともに焼き色の良好なスイートポテトとその製造方
法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sweet potato and a method for producing the same. The present invention relates to a sweet potato with improved shape retention and good baking color and a method for producing the same.
【０００２】[0002]
【従来の技術】従来から一般に市販されているスイート
ポテトは、原料としてのさつま芋を蒸したり又は焼いた
りした後に裏ごしを行ってペースト状にし、これにバタ
ー，油脂，バニラ香料，ラム酒その他の副原料を入れて
ミキシングにより充分に混合して生地とし、この生地を
ラグビーボール型に成形してからオーブンで焼成して製
品化している。さつま芋の成分は澱粉，繊維質の外、約
７０％の水分を含んでいて保形性に難点があるため、副
原料のミキシングの際にさつま芋の粉で作ったフレーク
を加えて成形，焼成する方法も行われている。このフレ
ークは予めさつま芋をドラムドライヤーで加熱，乾燥さ
せて薄切片状にして作製される。2. Description of the Related Art Conventionally, sweet potatoes which are generally commercially available are prepared by steaming or baking sweet potatoes as a raw material, followed by flattening into a paste, followed by butter, oils and fats, vanilla flavor, rum and other additives. Raw materials are added and mixed well by mixing to obtain dough, and this dough is formed into a rugby ball mold and then fired in an oven to produce a product. Since the components of sweet potato contain starch and fiber and about 70% water content, there is a problem in shape retention, so when mixing auxiliary materials, flakes made from sweet potato powder are added and molded and fired. A method has also been implemented. The flakes are prepared in advance by heating and drying a sweet potato with a drum dryer to form a thin slice.
【０００３】従来のスイートポテトの具体的配合例とし
て、１３％程度の適量の砂糖を添加したさつま芋のペー
ストを８７．８％，油脂を８％，バニラ香料を０．１
％，ミルク香料を０．１％，さつま芋のフレークを４％
とし、前記の製造手段に基づいて生産している。また、
ミキシングしてからラグビーボール型に成形した後に表
面に卵黄を塗布してオーブンで焼成することにより、
味、外観、風味を高めるようにした例も知られている。[0003] As a concrete example of the conventional sweet potato, 87.8% of sweet potato paste, 8% of fat and oil, and 0.1% of vanilla flavor added with an appropriate amount of sugar of about 13% are added.
%, Milk flavoring 0.1%, sweet potato flakes 4%
And is produced based on the above-mentioned production means. Also,
After mixing and forming into a rugby ball mold, apply the egg yolk on the surface and bake in the oven,
There are also known examples of enhancing taste, appearance, and flavor.
【０００４】[0004]
【発明が解決しようとする課題】一般にさつま芋は保存
している間に糖化して柔らかくなる性質があるため、前
記したように蒸したり焼いたりしてから裏ごししてペー
スト状とし、バター，油脂等の副原料とともにミキシン
グして生地を得て、該生地を成形してからオーブンで焼
成した際に焼きダレとか焼き割れを起こしやすく、保形
性が更に悪化する難点があり、また、新しいさつま芋は
製品に「ぱさつき感」が生じるという難点がある。保形
性を高めるために副原料のミキシングの際に別途に作製
したさつま芋のフレークを加えて成形，焼成すると、フ
レークの吸水性によって保形性は改良されるもののスイ
ートポテトの持つ本来の味覚と風味が損なわれるととも
に希望する焼き色が付きにくくなるという問題が発生す
る。Since sweet potatoes generally have the property of becoming saccharified and softened during storage, they are steamed or baked as described above, and then strained to a paste, butter, fat, etc. The dough is mixed with the auxiliary ingredients to obtain the dough, and when the dough is molded and then baked in an oven, it tends to cause sagging or cracking, and the shape retention is further deteriorated. There is a drawback in that the product has a "dry feeling". Addition of flakes of sweet potato, which was separately prepared during mixing of auxiliary materials to enhance shape retention, are molded and baked. When the flakes absorb water, shape retention is improved, but the original taste of sweet potatoes is improved. There is a problem that the flavor is impaired and the desired baked color is hardly added.
【０００５】前記焼きダレとは、水分の多い成形物に熱
を加えることによって該成形物の底面積が広がり、その
分だけ全高が低くなって所期の成形性が保持できなくな
る現象であり、焼き割れとは熱によって成形物に亀裂が
生じる現象であって、何れも外観不良となり、製品価値
が低下するという問題が生じる。焼きダレ，焼き割れを
起こさないようにするには、成形物の水分含有率を５３
％程度まで下げる必要がある。[0005] The burning sagging is a phenomenon in which the bottom area of the molded article is increased by applying heat to the molded article having a large amount of water, and the overall height is reduced by that amount, so that the desired moldability cannot be maintained. Bake cracking is a phenomenon in which a molded product is cracked by heat, and in any case, the appearance becomes poor and a problem arises that the product value is reduced. In order to prevent sagging and cracking, the moisture content of the molded product should be 53%.
%.
【０００６】また、ミキシング及び成形後に表面に卵黄
を塗布してオーブンで焼成した際に、さつま芋に含まれ
ている水分により成形物が膨張して表面が柔らかくな
り、焦げ色などの希望する焼き色が付きにくく、製品価
値が低下するという問題点が生じる。[0006] When the egg yolk is applied to the surface after mixing and molding and baked in an oven, the molded product expands due to the moisture contained in the sweet potato and the surface becomes soft, resulting in a desired burning color such as a burnt color. And the problem that the product value is reduced occurs.
【０００７】そこで本発明は、スイートポテトの保形性
を高めるために従来用いられているフレークを使用しな
いことによってさつま芋の持つ本来の味覚と風味が損な
われず、保形性及び外観性にも優れて製品価値の高いス
イートポテトを提供することを目的とするものである。Therefore, the present invention does not impair the original taste and flavor of sweet potatoes by not using flakes conventionally used to enhance the shape retention of sweet potatoes, and is excellent in shape retention and appearance. The purpose is to provide sweet potatoes with high product value.
【０００８】[0008]
【課題を解決するための手段】本発明は上記目的を達成
するために、ペースト状のさつま芋でなる原料に副原料
を混合して得られた生地を所定の形状に成形してから一
度素焼きを行って成形物の表面及び内部から水分を飛ば
し、再度焼成処理することによって保形性を高めたスイ
ートポテトを得るようにしたスイートポテトとその製造
方法を基本手段として提供する。又、成形物の表面及び
内部から水分を飛ばしてから冷却後に表面に卵黄を塗布
して、再度焼成処理することによって成形物の表面に希
望する焼き色を付着させる方法を採用する。According to the present invention, in order to achieve the above object, a dough obtained by mixing a raw material consisting of a paste-like sweet potato with an auxiliary material is formed into a predetermined shape and then unglazed once. The present invention provides, as basic means, a sweet potato in which moisture is blown off from the surface and inside of the molded product to obtain a sweet potato with improved shape retention by re-baking. In addition, a method is employed in which water is blown off from the surface and inside of the molded product, and after cooling, egg yolk is applied to the surface and then baked again to adhere a desired baking color to the surface of the molded product.
【０００９】さつま芋と副原料の配合割合は、さつま芋
のペーストを９１．８％，油脂を８％，バニラ香料を
０．１％，ミルク香料を０．１％とする。また、素焼き
の条件は略２００℃，１０分とし、焼成条件は略２００
℃，８分とする。[0009] The mixing ratio of sweet potato and auxiliary ingredients is as follows: sweet potato paste is 91.8%, fat and oil is 8%, vanilla flavor is 0.1%, and milk flavor is 0.1%. The unbaking conditions were approximately 200 ° C. for 10 minutes, and the firing conditions were approximately 200 ° C.
℃, 8 minutes.
【００１０】かかるスイートポテト及びその製造方法に
よれば、原料としてのさつま芋のペーストにバター，油
脂等の副原料を入れてミキシングにより混合して生地と
し、この生地を所定の形状に成形してから一度オーブン
で素焼きを行うことにより、成形物の表面及び内部から
余分な水分が揮散して成形物が適度に堅くなり、次に表
面に卵黄を塗布してから再度オーブンで焼成した際の成
形物表面への卵黄の付着性が良好となり、しかも希望す
る焼き色が付いて外観的にも良好で製品価値を高めたス
イートポテトが完成する。According to the sweet potato and the method for producing the same, auxiliary materials such as butter and fat are added to a sweet potato paste as a raw material and mixed by mixing to obtain a dough. Once unbaked in the oven, excess moisture is volatilized from the surface and inside of the molded product, and the molded product becomes moderately hard. Then, the yolk is applied to the surface, and then the molded product when baked in the oven again A sweet potato with good adhesion of egg yolk to the surface, good baked color, good appearance and high product value is completed.
【００１１】[0011]
【発明の実施の形態】以下本発明にかかるスイートポテ
ト及びその製造方法の具体的な実施形態を説明する。本
発明の基本手段は、原料としてのさつま芋を蒸したり又
は焼いたりした後、裏ごしを行ってペースト状にし、こ
れにバター，油脂，バニラ香料，ラム酒その他の副原料
を入れてミキシングにより充分に混合して生地とし、こ
の生地を所定の形状、例えばラグビーボール型に成形し
てから一度オーブンで素焼きを行って成形物の表面及び
内部全体から水分を飛ばし、一旦冷却する。これにより
成形物の表面が適度に堅くなるので、次に表面に卵黄を
塗布してから再度オーブンで焼成する。このような処理
を行うことによって成形物の表面への卵黄の付着性が良
好となり、希望する焼き色が付いて外観的にも良好なス
イートポテトが完成する。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, specific embodiments of a sweet potato and a method for producing the same according to the present invention will be described. The basic means of the present invention is that after steaming or baking sweet potato as a raw material, the sweet potato is sifted to form a paste, into which butter, oil and fat, vanilla flavor, rum and other auxiliary raw materials are sufficiently mixed by mixing. The dough is mixed to form a dough. The dough is formed into a predetermined shape, for example, a rugby ball mold, and then unbaked once in an oven to remove moisture from the entire surface and inside of the formed product, and then cooled once. As a result, the surface of the molded article becomes moderately hard, and then the egg yolk is applied to the surface and then baked again in the oven. By performing such a treatment, the adherence of the egg yolk to the surface of the molded product is improved, and a sweet potato with a desired baking color and good appearance is completed.
【００１２】さつま芋をラグビーボール型に成形した
後、一度オーブンで素焼きを行う理由は、成形物の表面
及び内部から余分な水分を揮散して成形物を適度に堅く
して卵黄の付着性を高めるとともに焼き色を良くし、し
かも再度の焼成時に焼きダレとか焼き割れを生じさせな
いためであり、従来のようにミキシング後にさつま芋の
フレークを加えなくても成形物の保形性は良好に保た
れ、味、外観、風味とも満足するスイートポテトを得る
ことが出来る。[0012] The reason why the sweet potato is formed into a rugby ball mold and then unbaked once in an oven is that excess moisture is volatilized from the surface and the inside of the molded product, and the molded product is appropriately hardened to increase the adhesion of egg yolk. It is also to improve the baking color, and to prevent baking or cracking when baking again, the shape retention of the molded product is well maintained without adding sweet potato flakes after mixing as in the past, Sweet potatoes satisfying taste, appearance and flavor can be obtained.
【００１３】図１のフロー図により本願発明にかかるス
イートポテトの製造工程の一例を説明する。予め原料と
してのさつま芋を蒸すか焼いてから裏ごしを行ってペー
スト状にしておき、先ずステップ１０により、ペースト
状のさつま芋とバター，油脂その他の副原料を入れてよ
くミキシングを行い、生地を作製する。具体的配合例と
して、１３％程度の適量の砂糖を添加したさつま芋のペ
ーストを９１．８％，油脂を８％，バニラ香料を０．１
％，ミルク香料を０．１％とする。該生地の水分含有量
は約５４％である。An example of a process for producing a sweet potato according to the present invention will be described with reference to the flowchart of FIG. Steam or bake the sweet potato as a raw material in advance, and then make a paste by rinsing to make a paste. First, in step 10, add the paste-like sweet potato, butter, oil and other auxiliary materials and mix well to produce a dough. . As a specific mixing example, 91.8% of sweet potato paste to which an appropriate amount of sugar of about 13% is added, 8% of fat and oil, and 0.1% of vanilla flavor
%, Milk flavor is 0.1%. The moisture content of the dough is about 54%.
【００１４】次にステップ１１で得られた生地を所定の
形状、例えばラグビーボール型に成形し、ステップ１２
で成形物をオーブンに入れて素焼きを行う。成形物の重
量範囲は４５ｇ〜１２０ｇとし、素焼きの条件は約２０
０℃，１０分とする。尚、素焼きの温度と時間はオーブ
ンの能力と成形物の投入量によっても異なるため、上記
の条件は標準的な目安とする。Next, the dough obtained in step 11 is formed into a predetermined shape, for example, a rugby ball mold.
Put the molded product in an oven and perform unglazing. The weight range of the molded product is 45 g to 120 g, and the conditions for unglazing are about 20 g.
0 ° C, 10 minutes. Since the temperature and time of unglazing differ depending on the capacity of the oven and the input amount of the molded product, the above conditions are used as standard guidelines.
【００１５】素焼きによって成形物の表面及び内部から
水分が揮散して、該成形物の表面の水分含有量は約２２
％，内部の水分含有量は約４７％となる。次にステップ
１３で成形物をオーブンから出して自然冷却する。これ
によって成形物の表面がさめて適度に堅くなるが、焼成
工程の効率を上げるため、成形物の中心部温度があまり
低温にならない間に次段のステップに移行する。Water is volatilized from the surface and inside of the molded product by unglazing, and the moisture content on the surface of the molded product is about 22%.
%, The internal water content is about 47%. Next, in step 13, the molded product is taken out of the oven and naturally cooled. As a result, the surface of the molded article is moderately hardened, but in order to increase the efficiency of the firing step, the process proceeds to the next step while the temperature at the center of the molded article is not too low.
【００１６】次にステップ１４で成形物の表面に卵黄を
塗布し、ステップ１５で再度オーブンに入れて焼成す
る。焼成条件は約２００℃，８分とする。具体的にはガ
ス上火を２１０℃±１０℃，ガス下火を１３０℃±１０
℃，電気上火の場合には１７０℃±１０℃とする。この
ような焼成処理を行うことによって成形物の表面に卵黄
が的確に付着して焦げ色などの希望する焼き色が付与さ
れる。そしてステップ１６でオーブンから出して自然冷
却することにより、ステップ１７でスイートポテト製品
が完成する。Next, in step 14, egg yolk is applied to the surface of the molded product, and in step 15, it is placed in an oven again and fired. The firing conditions are about 200 ° C. for 8 minutes. Specifically, the gas fire was set to 210 ° C ± 10 ° C, and the gas fire was set to 130 ° C ± 10 ° C.
℃, 170 ℃ ± 10 ℃ in case of electric fire. By performing such a baking treatment, the yolk accurately adheres to the surface of the molded product to give a desired baking color such as a burnt color. Then, it is taken out of the oven in step 16 and naturally cooled, and in step 17 a sweet potato product is completed.
【００１７】[0017]
【発明の効果】以上詳細に説明したように、本発明によ
れば原料としてのさつま芋のペーストに副原料を入れて
ミキシングにより混合して生地とし、この生地を所定の
形状に成形してから一度オーブンで素焼きを行うことに
より、成形物の表面及び内部から余分な水分が揮散して
成形物が適度に堅くなり、該成形物の保形性を高めるこ
とが出来る。As described above in detail, according to the present invention, the dough is obtained by adding the auxiliary material to the sweet potato paste as a raw material and mixing the mixture by mixing to form a dough. By performing unglazing in an oven, excess moisture is volatilized from the surface and inside of the molded product, and the molded product is appropriately hardened, and the shape retention of the molded product can be improved.
【００１８】特にさつま芋と副原料でなる生地を焼成前
に一度素焼きを行うことにより、保形性が改良されると
ともに後工程でオーブンによる焼成を行っても該成形物
に焼きダレとか焼き割れが発生せず、新しいさつま芋を
原料として用いたケースでも製品に「ぱさつき感」が生
じない。In particular, once the dough consisting of sweet potatoes and auxiliary ingredients is unbaked before baking, the shape retention is improved, and even if baking is performed in an oven in a later step, the molded product is not baked or cracked. It does not occur, and the product does not have a “dry feeling” even in the case of using new sweet potatoes as a raw material.
【００１９】更に保形性を高めるために従来から用いら
れているさつま芋のフレークを加える必要がないので、
スイートポテトの持つ本来の味覚と風味が損なわれない
上、素焼き後の成形物の表面に卵黄を塗布してから再度
オーブンで焼成した際の成形物表面への卵黄の付着性が
良くなり、焦げ色などの希望する焼き色が付きやすく、
保形性と外観性に優れて製品価値の高いスイートポテト
を提供することが出来る。Since it is not necessary to add sweet potato flakes which have been conventionally used in order to further enhance shape retention,
The original taste and flavor of sweet potatoes are not impaired, and the yolk is applied to the surface of the molded product after unbaked and then baked in the oven again. It is easy to get the desired baking color such as color,
It is possible to provide sweet potatoes having high product value with excellent shape retention and appearance.
【図１】本発明を適用したスイートポテトの製造工程の
一例を示すフロー図。整理番号 Ｐ３０７２FIG. 1 is a flowchart showing an example of a manufacturing process of sweet potato to which the present invention is applied. Reference number P3072
Claims (7)
料を混合して得られた生地を所定の形状に成形してから
一度素焼きを行って成形物の表面及び内部から水分を飛
ばし、再度焼成処理することによって保形性を高めたこ
とを特徴とするスイートポテト。1. A dough obtained by mixing an auxiliary raw material with a raw material made of paste-like sweet potato into a predetermined shape, and then performing unglazing once to remove moisture from the surface and inside of the molded product and firing again. Sweet potato characterized by enhancing shape retention by processing.
料を混合して得られた生地を所定の形状に成形してから
一度素焼きを行って成形物の表面及び内部から水分を飛
ばし、冷却後に表面に卵黄を塗布してから再度焼成処理
することにより、成形物の表面に希望する焼き色を付着
するとともに保形性を高めたことを特徴とするスイート
ポテト。2. A dough obtained by mixing an auxiliary raw material with a raw material made of paste-like sweet potato is formed into a predetermined shape, and then is subjected to unglazing once to remove moisture from the surface and inside of the molded product. A sweet potato characterized by applying a desired baking color to the surface of the molded product and enhancing shape retention by applying a yolk to the surface and then performing a baking treatment again.
芋のペーストを９１．８％，油脂を８％，バニラ香料を
０．１％，ミルク香料を０．１％としたことを特徴とす
る請求項１又は２に記載のスイートポテト。3. The blending ratio of sweet potato and auxiliary ingredients is such that sweet potato paste is 91.8%, fat and oil is 8%, vanilla flavor is 0.1% and milk flavor is 0.1%. The sweet potato according to claim 1.
原料に副原料を入れてからミキシングを行って生地と
し、該生地を所定の形状に成形した後、素焼きを行って
成形物の表面及び内部から水分を飛ばしてから一旦冷却
し、再度焼成処理することによって保形性を高めたスイ
ートポテトを作製することを特徴とするスイートポテト
の製造方法。4. A paste-like sweet potato is used as a raw material, and an auxiliary raw material is added to the raw material, followed by mixing to form a dough. After shaping the dough into a predetermined shape, unbaking is performed to obtain the surface and inside of the molded product. A method for producing sweet potato, characterized by producing sweet potato with improved shape-retention by removing water, cooling once, and firing again.
原料に副原料を入れてからミキシングを行って生地と
し、該生地を所定の形状に成形した後、素焼きを行って
成形物の表面及び内部から水分を飛ばしてから一旦冷却
し、表面に卵黄を塗布してから再度焼成処理することに
よって成形物の表面に希望する焼き色を付着させるとと
もに保形性を高めたスイートポテトを作製することを特
徴とするスイートポテトの製造方法。5. A paste-like sweet potato is used as a raw material, and an auxiliary raw material is added to the raw material, followed by mixing to form a dough. After shaping the dough into a predetermined shape, unbaking is performed to obtain the surface and inside of the molded product. After cooling the water, the egg yolk is applied to the surface, and then the egg yolk is applied to the surface. Characteristic sweet potato production method.
としたことを特徴とする請求項４又は５に記載のスイー
トポテトの製造方法。6. The method for producing sweet potato according to claim 4, wherein the conditions of the unglazing are approximately 200 ° C. and 10 minutes.
ことを特徴とする請求項４又は５に記載のスイートポテ
トの製造方法。7. The method for producing sweet potato according to claim 4, wherein the firing conditions are approximately 200 ° C. for 8 minutes.
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| JP2000071432A JP3375933B2 (en) | 2000-03-15 | 2000-03-15 | Sweet potato manufacturing method |
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| JP2000071432A JP3375933B2 (en) | 2000-03-15 | 2000-03-15 | Sweet potato manufacturing method |
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| Publication Number | Publication Date |
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| JP2001252020A true JP2001252020A (en) | 2001-09-18 |
| JP3375933B2 JP3375933B2 (en) | 2003-02-10 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100827413B1 (en) | 2007-04-30 | 2008-05-06 | 주식회사농심 | Manufacturing method of sweet potato snack through retort treatment |
-
2000
- 2000-03-15 JP JP2000071432A patent/JP3375933B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100827413B1 (en) | 2007-04-30 | 2008-05-06 | 주식회사농심 | Manufacturing method of sweet potato snack through retort treatment |
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| JP3375933B2 (en) | 2003-02-10 |
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