JP4389085B2 - Food material, method for producing the food material, and food using the food material - Google Patents

Description

  The present invention relates to a food material mainly composed of potato skin and a method for producing the food material, and further to a food using the food material.

  Patent Document 1 discloses a method and an apparatus for preparing a snack food by baking without using cooking oil. In this invention, it is disclosed that the potato is peeled and then sliced.

Patent Document 2 discloses a method for producing a supplemental food mainly composed of banana and milk. As one of the steps, Patent Document 2 has a second step of boiling potato skin to make boiled juice. This is used as a culture medium during fermentation.
JP 2000-511863 A JP-A-5-260923

  As disclosed in Patent Document 1, when processing a snack food using potato as a raw material, a large amount of potato skin is generated as waste and is usually processed as raw garbage.

  As disclosed in Patent Document 2, even when boiled potato skin juice is used as a culture medium, the potato skin itself needs to be discarded as raw garbage.

  It is also obvious that potato skin itself can be a food depending on the processing method.

  In view of the above, the present invention is to provide a food material made of potato skin, a method for producing the food material, and a food using the food material.

  Accordingly, the present invention resides in a food material made of potato skin.

  The present invention also relates to a food material formed by removing potato skins, drying the potato skins, roasting them at a predetermined temperature, and then pulverizing them to a predetermined size.

  Furthermore, the present invention provides a squeeze in which potato skin or skin directly removed from a potato food processing step is immersed in a predetermined concentration of acetic acid water for a predetermined time and then washed with running water. A drying step of drying the peeled skin in the opening step for a predetermined time, and a primary roasting step of roasting the skin dried in the drying step at a predetermined temperature for a predetermined time And sterilizing and disinfecting the skin roasted primarily in the first roasting process for a predetermined time, and roasting the skin sterilized and disinfected in the sterilizing and disinfecting process at a predetermined temperature for a predetermined time. There is a method for producing a food material comprising a secondary roasting step, and a powdering step of pulverizing the skin baked in the second roasting step to a predetermined size.

  The concentration of the acetic acid water is preferably 2 to 3%, and the immersion time is preferably 30 to 40 minutes.

  Furthermore, in the drying process, in the case of sun drying, it is desirable to dry for 5 to 6 days. Basically it is desirable to dry until the surface is clear.

  In the first roasting process, it is desirable to bake in an oven at about 200 ° C. so as not to burn. The time is preferably about 7 to 8 minutes.

  In the sterilization and sterilization process, it is desirable to dry for 1-2 days in the sun. When using a machine, there is a method such as ultraviolet irradiation.

  In the second roasting process, it is desirable to bake in a 250 ° C. oven until the surface is slightly burnt.

  Further, when the food material is in a coarse powder state (5 mm to 10 mm), it can be poured into a teapot and poured with hot water to extract the components of potato skin and drink like tea. A food is preferred. It can be used as so-called potato tea.

  Furthermore, when the powder is in a fine state (3 mm or less), it can be mixed with sodium chloride containing glutamine soda, sodium inosinate and the like to form a taste salt as a cooking additive. Further, it may be mixed with miso and mayonnaise.

  Furthermore, sprinkles may be made by mixing with sesame, jako, kelp, bonito, etc.

As described above, it is possible to make effective use of potato skins by producing food materials mainly composed of potato skins. Furthermore, since the volume of the potato skin becomes very small by drying and roasting the potato skin, it is possible to use the potato skin that is discharged in large quantities.

  Embodiments of the present invention will be described below with reference to the drawings.

  The food material which consists of the potato skin of this invention is manufactured by the method shown, for example in the flowchart of FIG.

  In the food material manufacturing method starting from step 100, in the step 110 of removing the potato, the potato skin discharged from the food processing process using potato as a raw material, or the skin generated by peeling the potato is removed in 2-3. It is immersed in acetic acid solution having a concentration of 30% for 30 to 40 minutes to remove the accumulator, and the accreted skin is washed with running water to wash away acetic acid and starch remaining on the skin.

  In the drying process of step 120, the skin processed in step 110 is put in a net and dried on a sunny day for about 5 to 6 days. In the case of mechanical drying, the standard condition is that the surface has become dry due to the absence of moisture.

  In the first roasting process of Step 130, the skin treated in Step 120 is roasted in an oven at about 200 ° C. for 7 to 8 minutes so as not to burn.

  In the sterilizing and disinfecting process of step 140, the skin treated in step 130 is sun-dried for 1 to 2 days to perform sun-disinfection and disinfection. When using a machine, a sterilization method using ultraviolet irradiation is desirable.

  In the second roasting step of Step 150, the skin processed in Step 140 is roasted until it is open at about 250 ° C. and slightly burnt.

  In the powdering step of step 160, the skin processed in step 150 is pulverized into a predetermined size by a mixer or the like. In this process, when it is used as a food material such as tea, it is pulverized to a size of 5 to 10 mm, and when mixed with salt, miso and mayonnaise and when used for sprinkling, it is pulverized to 3 mm or less. It is. This completes the manufacturing process in step 170.

  The potato peel powder produced by the above production process can be widely used as a food material added to various foods. Moreover, it can be used directly as food, such as tea.

It is the flowchart figure which showed the manufacturing method of the food material which consists of potato skin of this invention.

Claims (3)

  In a method for producing a food material produced from potato skin,
  The potato skin is immersed in acetic acid water of a predetermined concentration for a predetermined time, and then washed with running water to wash away starchy material,
  A drying step for drying the skin that has been drained in the above-mentioned draining step and the starchy material has been washed away;
  A first roasting step of roasting the skin dried in the drying step for a predetermined time so as not to burn at a predetermined temperature;
  A sterilization and sterilization step of sterilizing and sterilizing the primary roasted skin for a predetermined time in the first roasting step;
  A second roasting step of roasting the skin sterilized and sterilized in the sterilization and sterilization step for a predetermined time until the skin is burnt at a predetermined temperature;
A method for producing a food material, comprising: a powdering step of pulverizing the skin baked in a predetermined size in the second roasting step.   The food material formed by the method according to claim 1, wherein the powder is pulverized to 3 mm or less in the powdering step.   The potato peel tea formed by the method according to claim 1, which is pulverized to a size of 5 mm to 10 mm in the powdering step.

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