JPH0371858B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing food dough using sweet potato as a main raw material. More specifically, the present invention relates to a method for producing food dough, which is obtained by using sweet potato as a main ingredient and adding wheat flour, etc., and is particularly suitable for producing snacks and the like.

Traditionally, sweet potatoes have been a valuable domestic food resource, second only to rice, along with potatoes, but there has been little demand for raw consumption, and there are only refined starch, starch syrup, and shochu for processing. Especially for confectionery, the traditional ``potato karinto'' is only produced by small local manufacturers. This "Imo Karinto" is made by washing and peeling sweet potatoes, cutting them into strips or rounds, deep-frying them, and then dousing them with sugar syrup. It can't be called a confectionery.

In view of the current situation, the present inventor conducted intensive research on processed foods that use sweet potato as the main ingredient, and by heating and cooling sweet potato and then heating and kneading it with wheat flour, etc., the inventor developed a product that is excellent as an ingredient for snacks, etc. The present invention was completed based on the knowledge that food grade dough could be obtained.

Therefore, an object of the present invention is to provide a food dough containing sweet potato as a main raw material and a method for producing the same.

Another object of the present invention is to provide a food product, particularly a snack confectionery, whose main ingredient is sweet potato, and a method for producing the same.

The above object of the present invention is to use water-washed and peeled sweet potato,
This is achieved by heating the product to a temperature of 55 to 80°C, then rapidly cooling it to room temperature, adding starchy raw materials, salt and water, and kneading under steam pressure to gelatinize the starch.

The present invention will be explained in more detail below.

The main raw material of the present invention is sweet potato, and the sweet potato used is first washed with water and peeled. It is also possible to use products that are not peeled, but in that case, the skin remains in the product and becomes a contaminant that deteriorates the appearance of the product, which is not preferable.

Washed and peeled sweet potatoes are large (about 250g).
(above) are suitably divided, heat treated, and then cooled. The sweet potato that has been heated and cooled has less stickiness, which significantly improves the workability of the subsequent process, and the flavor of the sweet potato is not impaired, so it has the effect of improving the flavor of the product. be. This is thought to be because the cell membrane of sweet potato is strengthened by the heating and cooling treatment. The above heat treatment is performed in water, air, or a steam atmosphere so that the product temperature is 55°C to 80°C. For example, in the case of heat treatment in water, it may be immersed in warm water of 60°C to 80°C for about 10 to 30 minutes. After heat treatment, it is important to quickly cool the sweet potato to room temperature. Generally room temperature water (15-25
℃) for about 10 to 30 minutes, but other cooling means can also be used.

A starchy raw material, salt, and water are added to the sweet potato that has been heated and cooled in this manner, and the mixture is kneaded under steam pressure. As the starchy raw material, one or more of grain flours such as wheat flour, rice flour, and corn flour, starches such as wheat starch, rice starch, corn starch, and potato starch, potato flour, and sweet potato flour are used. These starchy raw materials are used at a blending ratio of 20 to 200% based on the weight of sweet potato that has been heated, cooled, and drained. The blending ratio of this starchy raw material is appropriately adjusted according to the characteristics of the target dough and the flavor characteristics of the food made using the dough. Additionally, at the same time as the starchy raw materials are mixed, seasonings such as salt, soybean oil, miso, and sugar are added as necessary. The amount of water added is not particularly limited as long as it is the optimum water amount for forming the dough, but is generally about 0 to 30% based on the weight of sweet potato, starchy raw materials, seasonings, etc.

The mixture thus obtained is heated and kneaded to obtain the dough targeted by the present invention. This heating and kneading is performed, for example, under a steam pressure of 1 to 5 atmospheres until the starch is completely gelatinized.

The dough thus obtained is shaped and processed as appropriate to suit the characteristics of the final product. For example, when manufacturing snacks using the dough of the present invention, the dough is first rolled out using rollers to form a sheet with a thickness of about 1 to 6 mm, and then cooled and solidified (aged).
After that, mold it into an appropriate size and shape. Next, the molded pieces are gradually dehydrated and dried to a predetermined moisture content, and after the moisture content is adjusted (homogenized), heat treatment is performed. The heat treatment is performed by frying or roasting. In the case of fried tofu,
Adjust the residual moisture in the small pieces to about 9-11%, and then reduce the oil temperature.
When treated at 170 to 190°C for about 10 seconds, the turgor pressure of the remaining moisture causes it to expand 7 to 8 times its original size, yielding a soft snack. After frying, the tofu may be seasoned with a seasoning consisting of 95% salt and 5% sodium glutamate, or a natural composite seasoning, if desired. In addition, when performing roasting treatment, the temperature is 200℃.
You only need to process it for about 10 to 15 seconds before and after. in this case,
When using dough pre-seasoned with seasonings or seasoning after roasting, it is convenient to use liquid seasonings such as soybean oil.

Snacks obtained in this way retain the flavor of sweet potato, have a light texture and melt in the mouth, and match modern tastes, and are expected to appeal to a wide range of consumers from children to adults. It is also expected to promote increased demand for sweet potatoes and greatly revitalize the production of valuable domestic food resources.

According to the present invention, sweet potatoes are thought to have their cell membranes strengthened by a specific heating and cooling treatment,
Mixing with the added starchy raw material becomes more uniform, resulting in a fully gelatinized starch dough with less stickiness. The dough of the present invention has significantly superior flavor and texture to products obtained from the dough, compared to dough obtained by a method that does not involve the above-described specific heating and cooling treatment.

Hereinafter, the present invention will be explained in more detail with reference to Examples and Reference Examples. "Parts" indicate "parts by weight."

Example: A large piece of sweet potato (approximately 250g) that has been washed and peeled.
(above) was suitably divided, immersed in hot water at 60°C for 25 minutes for heat treatment, and then cooled by immersing in water at 24°C for 25 minutes. Add 30 parts of flour, 0.5 part of salt, and 4 parts of water to 60 parts of this heated and cooled sweet potato, and mix in a horizontal mixer.
Knead for 6 minutes under a steam pressure of 3 atm to ensure a uniform,
Moreover, a completely gelatinized dough was created.

Reference Example 1 The above dough was rolled out with a roller to form a sheet approximately 2 mm thick, and left to cool in a refrigerator at 5° C. for 10 hours to solidify (age). Next, choose the shape of your choice (rectangular shape,
The material was cut into shapes (round, oval, etc.) and gradually dehydrated and dried in a ventilation dryer at 40°C for 24 hours to a final moisture content of 8%. This dried dough was stored in an airtight container, and the moisture in the dough was adjusted for 4 hours at room temperature, and then fried for 10 seconds at an oil temperature of 185°C. After frying,
Some seasonings (95% salt, 5% sodium glutamate)
%) was added and rapidly cooled to room temperature. A snack confectionery as a natural food with a soft texture and a sweet potato flavor was obtained.

Reference Example 2 In Reference Example 1, instead of frying the dry dough, it was roasted for 10 to 15 seconds at an oven ambient temperature of 180 to 210°C, and then seasonings (95% vegetable cooking oil, salt) were added.
4.5%, sodium glutamate 0.5%).
A snack similar to that of Reference Example 1 was obtained.

Claims (1)

[Claims] 1. Washed and peeled sweet potato is heated to a temperature of 55 to 80°C, then rapidly cooled to room temperature, starchy raw materials, salt and water are added, and the sweet potato is heated under steam pressure. A method for producing food-grade dough using sweet potato as a main ingredient, which is characterized by kneading and gelatinizing starch. 2. Claim No. 2 in which the starchy raw material is selected from wheat flour, rice flour, corn flour, potato flour, sweet potato flour, wheat starch, rice starch, corn starch, potato starch, sweet potato starch, or a mixture of two or more of these. The method described in Section 1. 3. The method according to claim 2, wherein the starchy raw material is wheat flour. 4 Heat treatment of sweet potato is carried out in water at a temperature of 60 to 80℃ for 10 minutes.
4. A method according to claim 1, 2 or 3, wherein the method is carried out for 30 minutes. 5. The method according to any one of claims 1 to 4, wherein the cooling is performed in water at a temperature of 25°C or less. 6. The method according to any one of claims 1 to 5, wherein the pressure of the steam is 1 to 5 atm.