Fried processed product of sweet potato and production method of the same

Abstract

To develop an unconventional fried processed product of sweet potato having stronger sweetness than a plain fried processed product of the sweet potato without adding elements of monosaccharide having sweetness, disaccharide and artificial sweetener or their mixture, and to develop a production method of the same.SOLUTION: A fried processed product of sweet potato is obtained by: vertically cutting sweet potato having a diameter of more than 6 cm to a thickness of 6 cm or less; vacuum packaging the product in a heat resistant bag; heating the product in hot water at 80±2°C for 60 minutes when the thickness of the sweet potato is 20±2 mm, 90 minutes when it is 40±2 mm, and 120 minutes when it is 60±2 mm; opening the bag after cooling, and cutting the sweet potato into slices or in a stick-like shape; and frying the product in edible vegetable oil at 130°C-150°C so that the product has a high sugar content having sweetness. A production method of the same is also provided.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a novel fried sweet potato product and a method for producing the same.

[0002] The present inventors have conducted extensive research in an attempt to provide a sweet fried sweet potato product without adding any sweet monosaccharides, disaccharides or artificial sweeteners or mixtures thereof, and as a result have developed the present invention. [Background technology]

[0003] Conventional deep-fried sweet potato chips and deep-fried sweet potato french fries are made by thinly slicing sweet potatoes or dicing sweet potatoes into stick-like cubes and frying them in edible vegetable oil, and have a weak sweetness when eaten as is.

[0004] For this reason, in order to supplement the sweetness of processed products of 0003, they are often seasoned with monosaccharides, disaccharides, artificial sweeteners, and seasonings, either alone or in mixtures.

[0005] There are also sweet potato chips, which are made by shaping sweet potatoes into a paste, frying them, and seasoning them. [Prior art documents] [Patent documents]

[0006] Patent No. 2793763, Manufacturing method of sweet potato chips

[0007] Patent application 60-231693, Manufacturing method of sweet potato chips

[0008] Patent application 60-231692, Manufacturing method of sweet potato chips [Non-patent literature]

[0009] "Osatsudoki", a snack made by Mikakuto Co., Ltd., https: / / www.uha-mikakuto.co.jp / catalog / snack / sn01.html

[0010] Easy! Delicious! Sweet potato chips, https: / / cookpad.com / jp / recipes / 19276937

[0011] Sweet potato fries, https: / / www.kurashiru.com / recipes / 54e51810-9cde-4b19-8aca-159f58170616 Summary of the Invention [Problem to be solved by the invention]

[0012] To develop a fried sweet potato product having a strong sweetness and a method for producing the same, which is not conventionally available and does not include any monosaccharide having a sweetness, specifically glucose, fructose, galactose, etc., any disaccharide, specifically maltose, sucrose, lactose, etc., and any artificial sweetener, specifically sugar alcohols or synthetic sweeteners, either alone or in mixtures thereof. [Means for solving the problem]

[0013] As a result of intensive research to solve the above-mentioned problems, the inventors have invented a fried sweet potato product and a method for producing the same, which are characterized by the fact that sweet potatoes with a diameter of over 6 cm are cut lengthwise to a thickness of 6 cm or less, vacuum-packed in a heat-resistant bag, and then heated in boiling water at 80±2°C for 60 minutes when the sweet potato is 20±2 mm in thickness, 90 minutes when it is 40±2 mm, and 120 minutes when it is 60±2 mm, and after cooling, the sweet potatoes are cut into slices or sticks after being opened, and fried in edible vegetable oil at 130°C to 150°C, resulting in a product with a high sweet sugar content and a stronger sweetness than fried sweet potato products, even without the addition of monosaccharides, disaccharides, or artificial sweeteners or mixtures thereof that have a sweet taste. Effect of the Invention

[0014] The present invention makes it possible to provide a fried sweet potato product that has a sweeter taste than deep-fried sweet potato products without adding sweet monosaccharides, disaccharides, or artificial sweeteners alone or mixtures thereof, and that is lower in calories than products that contain sweet monosaccharides, disaccharides, or artificial sweeteners alone or mixtures thereof. This meets the current demands for health and natural foods, and is expected to help increase demand for sweet potato producers by promoting the use of sweet potatoes.

[0015] The details will be described below in the examples. Example 1

[0016] After washing three sweet potatoes totaling 435 g, both ends of each sweet potato were cut off, trimmed, and each sweet potato was divided into two equal parts to obtain 175 g for the control group and 175 g for the test group.

[0017] The sweet potatoes in the control group were cut lengthwise to a thickness of 40±2 mm, sliced ​​into 1 mm pieces using a tabletop slicer, fried for 3 minutes in 2 kg of edible vegetable oil heated to 140°C, and de-oiled using a centrifuge to obtain 80 g of sweet potato chips.

[0018] The sweet potatoes in the test group were cut lengthwise to a thickness of 40±2 mm, placed in a heat-resistant bag and vacuum-packed at a vacuum level of 98%, then heated in boiling water at 80±2°C for 90 minutes, cooled, the bag was opened, the sweet potatoes were sliced ​​into 1 mm slices using a tabletop slicer, fried for 3 minutes in 2 kg of edible vegetable oil heated to 140°C, and de-oiled in a centrifuge to obtain 79 g of sweet potato chips.

[0019] Five people conducted a sensory comparison of the control group (0017) and the test group (0018) and examined the glucose and maltose contents of each group using high performance liquid chromatography. As a result, all five people rated the test group as sweeter, and the combined glucose and maltose content of the control group was 1.28% by mass of the product, and that of the test group was 14.65% by mass.

[0020] Table 1 shows the glucose and maltose contents of the control and test products, respectively. [Table 1]

[0021] The degree of vacuum in the vacuum packaging is preferably about 100%, and the heating method is boiling water at 80±2°C, and the heating time should be increased in proportion to the thickness of the sweet potato, with 60 minutes for a thickness of 20±2 mm, 90 minutes for 40±2 mm, and 120 minutes for 60±2 mm being preferable. Insufficient heating will weaken the sweetness, while excessive heating will make the sweet potato too soft and difficult to slice. Any edible vegetable oil that is liquid at room temperature can be selected. The frying temperature can be selected at will, but temperatures below 130°C will result in insufficient frying, and temperatures above 150°C are not recommended as they will cause the sweet potato to brown. Example 2

[0022] After washing two sweet potatoes totaling 270 g, both ends of each sweet potato were cut off, trimmed, and each sweet potato was divided into two equal parts to obtain 110 g for the control group and 110 g for the test group.

[0023] The sweet potatoes in the control group were cut into stick-shaped cubes about 5 cm long and 1 cm square, fried for 4 minutes in 2 kg of edible vegetable oil heated to 140°C, and allowed to cool to obtain 70 g of sweet potato fries. Note that the sweet potato fries do not keep well, so they can be stored frozen if necessary.

[0024] The sweet potatoes in the test group were cut lengthwise into pieces 40±2 mm thick, placed in heat-resistant bags and vacuum-packed at a vacuum level of 98%, then heated at 80±2°C for 90 minutes, cooled, the bags were opened, the sweet potatoes were cut into stick-shaped cubes about 5 cm long and 1 cm square, fried in 2 kg of edible vegetable oil heated to 140°C for 4 minutes, and allowed to cool to obtain 71 g of sweet potato fries. Note that since the sweet potato fries do not keep well, they can be stored frozen if necessary.

[0025] Five people compared the 0023 control group and the 0024 test group by sensory comparison and measured their sugar content using a saccharometer. All five people rated the test group as sweeter, and the sugar content was 14.4% in the control group and 30.8% in the test group. Example 3

[0026] The product of the test group obtained in 0018 was mixed with 0.5% to 1% by mass of dried and crushed salt to obtain salty sweet potato chips, and 1% to 2% by mass of cinnamon powder was mixed with the product to obtain cinnamon-flavored sweet potato chips.

[0027] The type and amount of salt and spices added in 0026 can be changed as desired, and powdered seasonings such as powdered soy sauce can also be added as desired. Example 4

[0028] The product of the test group obtained in 0024 was mixed with 0.5% to 1% by mass of dried and crushed salt to obtain salted sweet potato fries, and 1% to 2% by mass of cinnamon powder was mixed with the product to obtain cinnamon-flavored sweet potato fries.

[0029] The types and amounts of salt and spices added can be changed as desired, and powdered seasonings such as powdered soy sauce can also be added as desired.

Claims

1. The sweet potato chips are made mainly from sweet potato, and are characterized in that the total amount of glucose and maltose in the product is 14.65% by mass, and the product has a sweeter taste than deep-fried sweet potato chips, even without adding any single monosaccharide, disaccharide, or artificial sweetener having a sweet taste or a mixture thereof.

2. The stick-shaped diced sweet potato fries are made mainly from sweet potato, and are characterized in that the product has a sugar content of 30.8% and has a stronger sweetness than deep-fried stick-shaped diced sweet potato fries, even without adding any single monosaccharide, disaccharide or artificial sweetener having a sweetness or a mixture thereof.

3. The method for producing sweet potato chips according to claim 1, characterized in that sweet potatoes with a diameter of more than 6 cm are cut lengthwise to a thickness of 6 cm or less, vacuum-packed in a heat-resistant bag, and then heated in boiling water at 80±2°C for 60 minutes when the sweet potato has a thickness of 20±2 mm, 90 minutes when it has a thickness of 40±2 mm, and 120 minutes when it has a thickness of 60±2 mm. After cooling, the opened sweet potatoes are sliced ​​into 1 mm slices, fried in edible vegetable oil at 130°C to 150°C, and de-oiled using a centrifuge to produce the sweet potato chips.

4. The method for producing stick-shaped diced sweet potato fries according to claim 2, characterized in that sweet potatoes with a diameter exceeding 6 cm are cut lengthwise into pieces 6 cm or less in thickness, vacuum-packed in heat-resistant bags, and then heated in boiling water at 80±2°C for 60 minutes when the sweet potato has a thickness of 20±2 mm, 90 minutes when the sweet potato has a thickness of 40±2 mm, and 120 minutes when the sweet potato has a thickness of 60±2 mm. After cooling, the bag is opened and the sweet potato is cut into stick-shaped cubes, fried in edible vegetable oil at 130°C to 150°C, allowed to cool, and frozen for long-term storage.

5. The method according to claim 3, characterized in that powdered seasonings and / or spices are added after the deoiling process of claim 3 to produce the product.

6. The method according to claim 4, further comprising adding powdered seasonings and / or spices to the food after the food is cooled to produce the food having a desired flavor.

Images