JPH0956357A - Fried sweet potato chip - Google Patents
Fried sweet potato chipInfo
- Publication number
- JPH0956357A JPH0956357A JP7248220A JP24822095A JPH0956357A JP H0956357 A JPH0956357 A JP H0956357A JP 7248220 A JP7248220 A JP 7248220A JP 24822095 A JP24822095 A JP 24822095A JP H0956357 A JPH0956357 A JP H0956357A
- Authority
- JP
- Japan
- Prior art keywords
- fried
- sweet potato
- sweet
- oil
- water
- 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.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、甘藷の切片を油で揚げ
る料理あるいはスナック菓子の製造に関するもので、結
びや捩じりなどの形を可能にしたものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of dishes or snacks in which sweet potato slices are fried in oil, and is capable of forming shapes such as knots and twists.
【０００２】[0002]
【従来の技術】甘藷は、輪切りにして衣をつけ油で揚げ
たいわゆるいも天や、薄い輪切りあるいは棒状に切って
カラカラになるまで揚げたカリントウなど、油で揚げる
加工食品が広く親しまれている。しかし甘藷はその組織
が硬くてもろいので、たとえば伸ばした餅生地のように
結んだり、捩じりを加えたりすることは不可能であっ
た。すなわち切断時の形がそのまま製品の形にならざる
をえなかった。BACKGROUND OF THE INVENTION Sweet potatoes are widely known as processed foods that are fried in oil, such as so-called potato tempura, which is sliced and fried and fried in oil, and thin slices or carintoe, which is sliced into sticks and fried until they are emptied. . However, because the structure of sweet potato is hard and brittle, it was impossible to tie or twist it like stretched rice cake dough. That is, the shape at the time of cutting had to be the shape of the product as it was.
【０００３】[0003]
【発明が解決しようとする課題】たとえば生の大根など
も折れやすい組織であるが、これを干し大根にすればし
なやかになり、曲げることができる。甘藷の組織につい
ても同様にしなやかにする条件が見出されれば、干し大
根やコンニャクなどのように結んだり捩じりを入れたり
することができるはずである。For example, raw radish is a tissue that is easily broken, but if this is dried radish, it becomes supple and can be bent. Similarly, if sweet tissue is found to be supple, it should be possible to tie or twist it like dried daikon or konjac.
【０００４】[0004]
【課題を解決するための手段】甘藷を生のまま、冷凍し
たのち流水中で解凍する。すると甘藷の組織はきわめて
柔軟になるので、これを棒状に切れば紐のように結ぶこ
とができる。切ったのちに軽く搾ればさらに柔軟度を増
すので、たとえばコンニャクでよく作られるように、中
央に穴をあけて一方の端をその穴にとおすなども自由に
できる。[Means for Solving the Problems] Raw sweet potatoes are frozen as they are, and then thawed in running water. Then the sweet potato tissue becomes extremely flexible, so if you cut it into rods, you can tie it like a string. If you lightly squeeze it after cutting, it will be more flexible, so you can also make a hole in the center and let one end go through that hole, as is often done with konjac.
【０００５】いずれも成形してから水につけ，再び吸水
してもとの体積にもどったものを油で揚げる。形はその
まま保たれつつ、生の甘藷と同じような揚げ製品にな
る。Each of them is soaked in water after being molded, and after returning to the original volume after absorbing water again, it is fried with oil. While maintaining the shape, it becomes a fried product similar to raw sweet potato.
【０００６】[0006]
【発明の作用】甘藷を生のまま冷凍すると、組織中の水
分が氷結する際に針状の結晶として成長するので、細胞
壁が傷つけられる。したがって解凍後には組織が海綿状
に軟らかくなり、汁液がしぼりやすくなる。この現象
は、他の根菜類や果実類などにも共通するものであり、
このために一般に根菜や果実は生での凍結は避けられて
いる。When the sweet potato is frozen as it is, water in the tissue grows as needle-like crystals when it freezes, and the cell wall is damaged. Therefore, after thawing, the tissue becomes soft and spongy, and the juice tends to squeeze. This phenomenon is common to other root vegetables and fruits,
For this reason, root vegetables and fruits are generally avoided from freezing.
【０００７】本発明はこの変質現象を逆手に利用したも
ので、解凍したのちの脱汁率を上げるほど、より柔軟性
が増し成形も自由になる。成形させたのちは再び水につ
けて吸水させ、体積が復元してから油で揚げることが望
ましい。この際、だし汁や砂糖水などを吸わせることも
可能である。The present invention takes advantage of this alteration phenomenon, and the higher the dewatering rate after thawing, the more flexible and free the molding becomes. After molding, it is desirable to re-immerse it in water to absorb water, restore the volume, and then fried with oil. At this time, it is also possible to suck dashi soup or sugar water.
【０００８】成形した甘藷は茹でたり蒸したりすれば組
織が崩壊しやすいが、油で揚げる場合はまず表層部が硬
化してその形が固定されるので、たとえば曲げた部分が
裂けるというようなことはない。[0008] The formed sweet potato has a structure that is easily broken when boiled or steamed, but when fried with oil, the surface layer portion is first hardened and its shape is fixed, so that, for example, a bent portion is torn. There is no.
【０００９】[0009]
【実施例１】約１５０ｇの小形の甘藷（高系１４号）
を、一夜冷凍庫に入れて凍結した。これを流水中で解凍
し、縦方向に約５ｍｍ角の柱状に切った。軽く搾りつつ
中央に結び目をつくり、そのまま１０％の砂糖水中に約
１０分間おいた。引き上げて水切りしたのち、１６５℃
に加熱した食用油中に投入し、薄く着色するまで揚げて
カリントウにした。[Example 1] About 150 g of small sweet potatoes (Takashi No. 14)
Was frozen overnight in a freezer. This was thawed in running water and was cut into a column of about 5 mm square in the longitudinal direction. While squeezing lightly, a knot was made in the center, and it was left as it was in 10% sugar water for about 10 minutes. 165 ℃ after pulling up and draining
It was put into the edible oil that had been heated to, and fried until it became lightly colored, to give a quince.
【００１０】[0010]
【実施例２】実施例１と同様に冷凍し解凍した甘藷をな
なめ輪切りにし、その中央に切れ目を入れた。水中で搾
ったのち、一方の端を割れ目に入れて一回転させ、コン
ニャクで作るような捩じり形にした。表面に薄くてんぷ
ら用の衣をつけ、１８０℃の油で揚げていも天を作っ
た。[Example 2] As in Example 1, frozen and thawed sweet potato was sliced into licks, and a cut was made in the center. After squeezing in water, put one end into a crack and rotate it once to make a twist shape like making with konjac. A thin tempura coat was put on the surface, and it was fried in 180 ° C. oil to make heaven.
【００１１】[0011]
【発明の効果】菓子や料理にとって、材料の形はきわめ
て大切な要素である。これまでの甘藷の油揚げ製品は、
切った形のままのものしかできなかった。それが、本発
明により、ひものように結んだり、あるいはコンニャク
のように捩じれを入れたりすることが可能になった。EFFECTS OF THE INVENTION The shape of the material is a very important factor for confectionery and cooking. So far, sweet potato fried products are
I could only make the cut shape. According to the present invention, it has become possible to tie it like a string or twist it like a konjak.
【００１２】また甘藷の製品がこのように結ばれたり捩
じられたりしていることは常識に反することであり、そ
の意外性は大きな興味を呼ぶものと思われる。さらに、
いったん搾ったのちの水分を復元させる際、砂糖液やだ
し汁を吸わせる調味ができる点も本発明の大きな効果で
ある。The fact that the sweet potato products are bound or twisted in this way is contrary to common sense, and its unexpectedness seems to be of great interest. further,
It is also a great effect of the present invention that when the water content after being squeezed is restored, it can be seasoned to suck sugar liquid or soup stock.
【００１３】これらのことは、甘藷の油揚げ製品の商品
価値をいちじるしく高めるのみならず、ひいては食文化
の向上にも益すること甚大である。[0013] These facts not only greatly enhance the commercial value of the fried fried sweet potato products, but also contribute to the improvement of food culture.
Claims (2)
に切り、軽く脱汁したのち結んだり捩じりを加えたりし
て成形し、水や調味液を吸わせてのち油で揚げることを
特徴とする、油揚げ甘藷の製造法1. Sweet potatoes that have been frozen and thawed in a raw state are cut into desired shapes, lightly squeezed and then kneaded or twisted to form, then soaked with water or seasoning liquid and then fried. A method for producing fried fried sweet potatoes, which is characterized in that
藷2. Fried sweet potato produced by the method according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7248220A JPH0956357A (en) | 1995-08-22 | 1995-08-22 | Fried sweet potato chip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7248220A JPH0956357A (en) | 1995-08-22 | 1995-08-22 | Fried sweet potato chip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0956357A true JPH0956357A (en) | 1997-03-04 |
Family
ID=17174970
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7248220A Pending JPH0956357A (en) | 1995-08-22 | 1995-08-22 | Fried sweet potato chip |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0956357A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100655911B1 (en) * | 2005-02-04 | 2006-12-11 | 롯데제과주식회사 | Manufacturing process of sweetened sweetpotato chip |
| CN103549328A (en) * | 2013-10-29 | 2014-02-05 | 陀金荣 | Health care sweet potato chips |
-
1995
- 1995-08-22 JP JP7248220A patent/JPH0956357A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100655911B1 (en) * | 2005-02-04 | 2006-12-11 | 롯데제과주식회사 | Manufacturing process of sweetened sweetpotato chip |
| CN103549328A (en) * | 2013-10-29 | 2014-02-05 | 陀金荣 | Health care sweet potato chips |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4198437A (en) | French fried potato product | |
| JP6616769B2 (en) | Plantain food and method for producing plantain food | |
| CN106173951A (en) | A kind of processing method improveing various grains noodle quality | |
| CN1274250C (en) | Method for preparing instant flavour solid soup material | |
| CN105495427A (en) | Production method for low-temperature fried kelp crisp chips | |
| CN101292698B (en) | Method for preparing coconut inspirator preserved fruit | |
| JP2631150B2 (en) | Method for producing vegetable-containing snack food | |
| US4879122A (en) | Crunchy fruit brittle product and process | |
| CN105166593A (en) | Making method for tangerine peel snow skin mooncake | |
| CN108464496A (en) | A kind of thickening plum blossom is frozen and its prepares and application | |
| JP2016187326A (en) | Sheet-like gelatinous food, noodle-like gelatinous food and manufacturing method of the gelatinous foods | |
| CN102450697B (en) | Processing method for crab meat cuisine with crab carapace | |
| JPH0956357A (en) | Fried sweet potato chip | |
| CN105475910A (en) | Nutritional-type instant compound fruit and vegetable paper and preparation method thereof | |
| US3761282A (en) | Fabricated onion ring with dehydrated potato shell | |
| EP3895549A1 (en) | Açaí-based food composition and method for preparing an açaí-based food composition | |
| JP2021159042A (en) | Production method of sweet potato processed food, and sweet potato processed food produced by the method | |
| KR102459997B1 (en) | Pickles in soy sauce using slices of dried radish and the method for manufacturing | |
| CA1316387C (en) | Crunchy fruit brittle product and process | |
| CN1299606C (en) | Instant potted shark's fin and its producing method | |
| JPH0131851B2 (en) | ||
| JP6893008B2 (en) | Sliced radish fried and its manufacturing method, which is characterized by a puffed structure and a fluffy, crispy texture. | |
| CN103053973A (en) | Shaddock peel preserving technology | |
| JP3049243B1 (en) | Sweet potato confectionery production method | |
| JP7080607B2 (en) | Food softening inhibitor, method of suppressing food softening using this, and method of manufacturing heated food |