Tube-packed baked sweet potato and production method of the same

Abstract

To provide a baked sweet potato (tube-packed baked sweet potato) that has an effect almost similar to the case of [production method of vacuum-packed baked sweet potato and canned baked sweet potato] proposed in Patent Literature 1, and has a new form popular especially with the young.SOLUTION: A tube-packed baked sweet potato 1 is obtained by encapsulating a baked sweet potato 2 (pasty baked sweet potato) processed to a pasty state (kneaded state) in an extrusion type tube container 3. As for the extrusion type tube container 3, a spout pouch, for instance, a spout pack corresponding to retort sterilization and made of Oshio Industrial Company is used. The pasty baked sweet potato 2 is obtained by stirring a dried baked sweet potato with a water-addition rate of 8%-12%. The extrusion type tube container 3 filled with the pasty baked sweet potato 2 is heat-sterilized at 110°C-130°C for 20-40 minutes.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a baked sweet potato in a tube and a method for producing the same. [Background technology]

[0002] Traditionally, baked sweet potatoes were mainly purchased and eaten from street vendors equipped with special stone-baked pots or from light trucks. However, now that the number of street vendors has decreased, baked sweet potatoes are also sold at stone-baked pot booths in supermarkets and convenience stores.

[0003] In recent years, home-use "stone-baked sweet potato makers" have become commercially available, making it easy to enjoy stone-baked sweet potatoes at home, but the problem remains that cooking them is time-consuming.

[0004] Therefore, the present applicant has previously proposed a method for producing a whole baked (roasted) sweet potato (sweet potato) vacuum-packed with the skin still on (vacuum-packed baked sweet potato), and a method for producing a vacuum-packed baked sweet potato which is then sealed in a can (canned baked sweet potato) (see Patent Document 1). The "manufacturing method for vacuum-packed baked sweet potatoes" proposed in Patent Document 1 includes a step of curing raw sweet potatoes in an environment at a temperature of 34°C to 36°C and a humidity of 95% or more, a step of storing and ripening the raw sweet potatoes for 90 days in an environment at a temperature of 13°C to 14°C and a humidity of 85% to 90% after the curing process, a step of baking the ripened and stored sweet potatoes at a temperature of 160°C for 60 to 90 minutes to obtain baked sweet potatoes, a step of drying the obtained baked sweet potatoes at a temperature of 40°C to 50°C for 15 to 18 hours, a step of cooling and refrigerating, a step of vacuum-packing the cooled and refrigerated baked sweet potatoes, and a step of heat-sterilizing the vacuum-packed baked sweet potatoes at a temperature of 118°C to 120°C for 40 to 50 minutes. The "manufacturing method for canned baked sweet potatoes" proposed in Patent Document 1 also includes a step of sealing the vacuum-packed baked sweet potatoes obtained by the above-mentioned "manufacturing method for vacuum-packed baked sweet potatoes" in a can container. Furthermore, these manufacturing methods make it possible to provide baked sweet potatoes that do not require special cooking when eaten, and which do not become sticky on the surface even when stored for long periods after baking, making them easy to eat and providing the flavor and texture of the baked sweet potato itself. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 7184377 Summary of the Invention [Problem to be solved by the invention]

[0006] The "manufacturing method for vacuum-packed baked sweet potatoes and canned baked sweet potatoes" proposed in Patent Document 1 is capable of providing, as described above, "baked sweet potatoes which do not require special cooking when eaten, and which do not become sticky on the surface even when stored for long periods after baking, can be eaten easily, and retain the flavor and texture of the original baked sweet potato." However, recently there has been a demand for a new form of baked sweet potato which has roughly the same effect and which is particularly popular with young people. Therefore, the inventors of the present invention carried out further intensive research and came up with the idea that if it could be carried and consumed in a smart (cool) way, it would be popular among young people, and thus came up with the present invention.

[0007] The present invention has been made in response to the above-mentioned demand, and aims to provide a new form of baked sweet potatoes and a manufacturing method thereof which has almost the same effects as the "manufacturing method for vacuum-packed baked sweet potatoes and canned baked sweet potatoes" proposed in Patent Document 1, and which will be particularly popular with young people. [Means for solving the problem]

[0008] In order to achieve the above object, the configuration of the tube-packed baked sweet potato of the present invention is as follows: (1) It is characterized in that it is made by sealing baked sweet potatoes that have been processed into a paste-like form in an extrusion-type tube-shaped container.

[0009] According to the above-mentioned (1) configuration of the baked sweet potato in a tube of the present invention, baked sweet potato that has been preliminarily processed into a paste (paste-like baked sweet potato) is used, so that there is no need to cook it specially when eating it. Furthermore, according to the above configuration (1), the pasty baked sweet potato is sealed in a push-out type tube-shaped container, so it can be carried and eaten smartly (coolly). That is, for example, the tube-shaped container can be carried smartly (coolly) by holding it in one's hand or by inserting it into a side pocket of a backpack. Also, a purchaser of the tube-packed baked sweet potato can easily push the pasty baked sweet potato out of the tube-shaped container directly into their mouth and eat it by holding and pressing the tube-shaped container in their hand. Therefore, according to the above configuration (1), it is possible to provide a new form of baked sweet potato that is particularly popular among young people. Furthermore, by producing the baked sweet potato in a tube by, for example, the method for producing baked sweet potato in a tube of the present invention described below, the saccharifying enzyme (β-amylase) contained in raw sweet potatoes acts on starch to produce maltose, which creates a sweet taste and increases the sugar content as water evaporates. In addition, the shelf life of the baked sweet potato paste is improved, allowing the baked sweet potato paste to be enjoyed even in harsh environments with large temperature differences, which can stimulate new demand for emergency foods, etc.

[0010] In the above-mentioned configuration (1) of the baked sweet potato in a tube of the present invention, it is preferable to use the following configuration (2).

[0011] (2) In the above configuration (1), the push-type tube-type container is a spout pouch. Here, the spout pouch includes a pouch in which the baked sweet potato paste is sealed, and a spout that is joined to the pouch and forms a suction port for the baked sweet potato paste. A cap is removably attached to the spout. According to the preferred configuration of (2) above, a purchaser of the baked sweet potato in a tube can easily eat it by removing the cap, grasping the pouch with his / her hand and pressing it, which pushes the paste-like baked sweet potato directly into his / her mouth through the suction opening of the spout. Also, he / she can push out only the amount he / she wants to eat into his / her mouth and store the rest by closing the cap.

[0012] The method for producing baked sweet potatoes in a tube according to the present invention is configured as follows: (3) The method comprises the steps of: curing fresh sweet potatoes in an environment at a temperature of 34°C to 36°C and a humidity of 95% or more; storing and maturing the fresh sweet potatoes for 85 to 95 days in an environment at a temperature of 13°C to 14°C and a humidity of 85% to 90% after the curing; baking the matured and stored sweet potatoes at a temperature of 155°C to 165°C for 50 to 90 minutes to obtain baked sweet potatoes; drying the obtained baked sweet potatoes at a temperature of 40°C to 50°C for 15 to 18 hours; stirring the dried baked sweet potatoes with a water content of 8% to 12% to process them into a paste-like substance; filling the baked sweet potatoes processed into a paste-like substance into an extrusion-type tube-type container; and heat sterilizing the extrusion-type tube-type container filled with the baked sweet potato paste at a temperature of 110°C to 130°C for 20 to 40 minutes.

[0013] According to the above-mentioned (3) of the method for producing baked sweet potatoes in a tube of the present invention, by drying and aging raw sweet potatoes, the saccharifying enzyme (β-amylase) contained in the raw sweet potatoes acts on starch to produce maltose, which creates a sweet taste and increases the sugar content as the water evaporates. In addition, by subjecting the extrusion-type tube-shaped container filled with baked sweet potato paste to a heat sterilization treatment, the shelf life of the baked sweet potato paste is improved, allowing the baked sweet potato paste to be enjoyed even in harsh environments with large temperature differences, and this can also stimulate new demand for emergency foods, etc.

[0014] In the above-mentioned configuration (3) of the method for producing baked sweet potato in a tube of the present invention, it is preferable to adopt the following configuration (4).

[0015] (4) In the above configuration (3), the push-type tube-type container is a spout pouch. Effect of the Invention

[0016] According to the present invention, it is possible to provide a new form of baked sweet potatoes and a method for producing the same, which has almost the same effects as the "method for producing vacuum-packed baked sweet potatoes and canned baked sweet potatoes" proposed in Patent Document 1, and which is particularly popular among young people. [Brief description of the drawings]

[0017] [Figure 1] FIG. 1 is a perspective view showing the configuration of baked sweet potato in a tube in one embodiment of the present invention, as viewed from the front side. [Diagram 2] FIG. 2 is a flow chart showing the steps of producing baked sweet potatoes in a tube in one embodiment of the present invention. [Diagram 3] FIG. 3 is a perspective view showing a step of filling the tube with a paste-like baked sweet potato in a process for producing baked sweet potato in a tube in one embodiment of the present invention. [Figure 4] FIG. 4 is a perspective view of a tube-packed baked sweet potato in one embodiment of the present invention, seen from the front side, with the cap removed from the tube-shaped container. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0018] The present invention will be described in more detail below using preferred embodiments. However, the following embodiments are merely examples of the present invention, and the present invention is not limited thereto.

[0019] [Composition of baked sweet potatoes in a tube] First, the configuration of a baked sweet potato in a tube according to one embodiment of the present invention will be described with reference to FIG.

[0020] FIG. 1 is a perspective view of the configuration of baked sweet potato in a tube in this embodiment, seen from the front side.

[0021] As shown in FIG. 1, the tube-packed baked sweet potato 1 of this embodiment is made by sealing baked sweet potato (paste-like baked sweet potato) 2, which has been processed into a paste-like (kneaded) form, in an extrusion-type tube-shaped container 3. More specifically, the baked sweet potato paste 2 can be produced, for example, by the method described below. As the extrusion-type tube-shaped container 3, a spout pouch, for example, a spout pack for retort sterilization manufactured by Oshio Industries Co., Ltd., can be used.

[0022] The spout pouch (a push-type tube-shaped container 3) comprises a pouch 3a in which baked sweet potato paste 2 is sealed, and a spout 3b joined to the pouch 3a and forming a suction port for the baked sweet potato paste 2. As the pouch 3a, various types of pouches having conventionally known structures, such as a flat bag type, a standing type, a gusset type, and a pillar type, can be used. The spout 3b has a tubular portion 3d to which a cap 3c is removably attached and through which a passage for the paste-like baked sweet potato 2 passes, and a joining portion 3e provided at the lower end of the tubular portion 3d and to which the pouch 3a is joined.

[0023] According to the above-mentioned configuration of the baked sweet potato in a tube 1 of this embodiment, since the baked sweet potato (paste-like baked sweet potato) 2 that has been processed into a paste in advance is used, there is no need to cook it specially when eating it. Furthermore, according to the above configuration, the pasty baked sweet potato 2 is enclosed in the push-type tube-type container 3, so that it can be carried and eaten smartly (coolly). That is, for example, the tube-type container 3 can be held in the hand or inserted into a side pocket of a backpack for storage, so that it can be carried smartly (coolly). Furthermore, when a purchaser of the tube-packed baked sweet potato 1 holds the tube-type container 3 in the hand and presses it, the pasty baked sweet potato 2 can be pushed out directly from the tube-type container 3 into the mouth and eaten easily. More specifically, when a purchaser of the tube-packed baked sweet potato 1 removes the cap 3c, the purchaser holds the pouch 3a in the hand and presses it, so that the pasty baked sweet potato 2 can be pushed out directly from the suction port of the spout 3b into the mouth and eaten easily. Therefore, according to the above configuration, it is possible to provide a new type of baked sweet potato that is particularly popular among young people (see FIG. 4). Moreover, by producing the tube-packed baked sweet potato 1 by, for example, the "production method for tube-packed baked sweet potato" described below, the saccharifying enzyme (β-amylase) contained in raw sweet potatoes acts on starch to produce maltose, which gives the sweetness and increases the sugar content as the water evaporates. Also, the shelf life of the paste-like baked sweet potato 2 is improved, allowing the paste-like baked sweet potato 2 to be enjoyed even in harsh environments with large temperature differences, which can stimulate new demand for emergency foods, etc.

[0024] [Manufacturing method for baked sweet potatoes in tubes] Next, a method for producing baked sweet potatoes in a tube in this embodiment will be described with reference to Figs.

[0025] FIG. 2 is a flow chart showing the manufacturing process of baked sweet potato in a tube in this embodiment, and FIG. 3 is a perspective view showing the step of filling the tube with a paste-like baked sweet potato in the manufacturing process of the tube.

[0026] (Raw material selection) As a raw material for the paste-like baked sweet potato 2, for example, raw sweet potatoes 4 produced in Miyazaki Prefecture can be suitably used. The raw sweet potatoes 4 are visually selected for freshness and color, and used as raw raw sweet potatoes 5. Here, raw raw sweet potatoes 5 that are in good freshness should not be used, and those that have become moldy or rotten due to rainwater or a cold wave, or those that have discolored, should not be used at all (see step 1 in FIG. 2 for the above).

[0027] (Curing process) After harvesting, raw sweet potatoes 5 with soil still attached are stored for 2 to 3 days (preferably about 50 hours) in an environment with a temperature of 34°C to 36°C and a humidity of 95% or more (hereinafter, this process is referred to as "curing process"; see step 2 in Figure 2). This curing process makes raw sweet potatoes 5 mistakenly think that spring has arrived and try to sprout, storing nutrients. This is a preliminary step to the maturation storage process (see step 3 in Figure 2) that maximizes sugar content. In addition, the curing process creates a "cork layer" in the subcutaneous tissue of raw sweet potatoes 5, allowing wounds made during harvesting to heal naturally.

[0028] (Aging storage process) After the curing process, the raw sweet potatoes 5 are further stored and aged for 85 to 95 days (preferably about 90 days) in an environment with a temperature of 13°C to 14°C and a humidity of 85% to 90% (see step 3 in Figure 2). In this case, the "cork layer" formed in the curing process prevents the invasion of pathogens into the raw sweet potatoes 5, thereby maintaining optimal moisture content and umami, and increasing sweetness (saccharification of starch). Note that if the aging is incomplete, there will be little saccharification of starch, and the potatoes will tend to become fluffy, which is undesirable.

[0029] (Cleaning process) After the maturation storage process, the raw sweet potatoes 5 are washed to remove soil and other impurities as a pretreatment (see step 4 in Figure 2).

[0030] (Both ends cutting process) After harvest, raw sweet potatoes 5 have both ends that are dry and their vessels are crushed. Therefore, in order to allow the steam in raw sweet potatoes 5 to escape smoothly during the next process, the roasting process (see step 6 in Figure 2), both ends of the raw sweet potatoes 5 are cut by about 5 mm (see step 5 in Figure 2). This is a process to prevent raw sweet potatoes 5 from bursting during the roasting process.

[0031] (Firing process) The raw sweet potatoes 5 that have been subjected to the above processes (curing, aging storage, washing, and cutting both ends) are placed in a sweet potato roasting machine (such as a preheated stone pot or convection oven) 6 and roasted (see step 6 in Figure 2). This produces baked sweet potatoes 7. The sweet potato roasting machine 6 used was a two-pot, two-tier far-infrared oven Meijin Yaki SC-D2-AII (product name; manufactured by Ono Food Machinery Co., Ltd.). The baking conditions are 50 to 90 minutes at a temperature of 155° C. to 165° C. In this embodiment, the baking temperature is about 160° C., and the baking time is about 60 minutes. When removing the baked sweet potatoes 7 from the baker 6, the baked state of the raw sweet potatoes 5 is checked and removed at the optimum state. If the raw sweet potatoes are baked too long, the skin will give off a burnt smell, which will have a significant effect on the subsequent quality, so care must be taken.

[0032] (drying process) Next, the baked sweet potato 7 is dried at a temperature of 40° C. to 50° C. for 15 to 18 hours, preferably at a temperature of about 40° C. for about 15 hours, until the moisture content is 63% to 68%, preferably about 65%, compared to the raw sweet potato 5 (raw potato) (see step 7 in FIG. 2). This further concentrates the sweetness of the sweet potato. The drying device used was a Shizuoka multipurpose electric dryer, Drappy DSK-20 (product name; manufactured by Kuroda Kogyo Co., Ltd.).

[0033] By drying and maturing the raw sweet potato 5 as described above, the saccharifying enzyme (β-amylase) contained in the raw sweet potato 5 acts on the starch to produce maltose, which not only creates a sweet taste but also causes the water to evaporate, further increasing the sugar content.

[0034] (Sugar content measurement) Samples were cut from raw raw sweet potato 5 before aging and drying, and from baked sweet potato 7 after baking raw raw sweet potato 5 after aging and drying. Each sample was ground down, mixed well with three times the amount of distilled water, and filtered through filter paper. The filtrate was measured for Brix sugar content using a Brix sugar content meter (product name: Pocket Sugar Content Meter PAL-1; manufactured by Atago Co., Ltd.). The Brix sugar content of the undiluted sample was calculated from the measured value. The results are shown in Table 1 below.

[0035] [Table 1]

[0036] As shown in Table 1 above, it was found that the sugar content of baked sweet potato 7 after aging and drying was increased compared to the raw sweet potato 5 before aging and drying.

[0037] (Freezing process) The dried baked sweet potato 7 is then quickly frozen at −25° C. to obtain frozen baked sweet potato 8 (see step 8 in FIG. 2). As the freezer, for example, a commercial freezer with a temperature of -22 to -25°C can be used. The freezing step is an optional step. After the drying step (see step 7 in FIG. 2), the baked sweet potato 7 is usually transferred to the paste processing step (see step 10 in FIG. 2) described later, but by including the freezing step, the baked sweet potato 7 that is not used immediately (not processed into a paste) can be frozen and stored for a long period of time. The frozen baked sweet potato 8 can be transferred to the paste processing step (see step 10 in FIG. 2) by subjecting it to a simple heating process such as lightly rewarming it (see step 9 in FIG. 2).

[0038] (Paste processing process) Next, the dried baked sweet potato 7 (or the baked sweet potato 8 after being subjected to a heat treatment when using frozen baked sweet potato 8) is processed into a paste-like form in a mixer (a stirrer) (see step 10 in FIG. 2). This results in a paste-like baked sweet potato 2. The water content in this case is 8% to 12%, and preferably about 10%. As a mixer (agitator), for example, Multimill W277 (product name; manufactured by Glow Engineering Co., Ltd.) or agitator EK-FII (product name; manufactured by Samsung Co., Ltd.) can be used.

[0039] (filling process) Next, the paste-like baked sweet potato 2 obtained in the paste processing step (see step 10 in Figure 2) is filled into an extrusion-type tube-type container 3 (specifically, a spout pack suitable for retort sterilization manufactured by Oshio Sangyo Co., Ltd.) using a filling machine 9 (see Figure 3) (see step 11 in Figure 2). More specifically, as shown in FIG. 3, a pouch 3a is filled with baked sweet potato paste 2 through the suction opening of a spout 3b of a spout pouch (a push-type tube-shaped container 3), and then a cap 3c is attached to the suction opening of the spout 3b (capping, see FIG. 1). As the filling machine 9, for example, a tabletop filling machine K-3WP (product name; manufactured by Koyo Machinery Works Ltd.) can be used.

[0040] (heat sterilization process) Next, the tube-shaped container 3 (specifically, a spout pack for retort sterilization manufactured by Oshio Industries Co., Ltd.) filled with the paste-like baked sweet potato 2 is subjected to a heat sterilization (retort sterilization) process, which is commonly performed for retort foods, using a pressurized heating kettle (see step 12 in Figure 2). Retort sterilization generally means placing packaged food in a pressurized heating vessel and sterilizing it with steam or pressurized hot water at 100°C or above (moist heat sterilization). In this embodiment, the treatment temperature is 110° C. to 130° C., and the treatment time is 20 minutes to 40 minutes, and preferably, the treatment temperature is about 120° C., and the treatment time is about 30 minutes. As the pressure heating vessel, a retort sterilizer STERI-ACE PRS-10-I (product name; manufactured by Nippon Steel Stainless Steel Processing Co., Ltd.) was used.

[0041] By subjecting a tube-shaped container 3 (specifically, a spout pack compatible with retort sterilization manufactured by Oshio Sangyo Co., Ltd.) filled with a sweet potato paste 2 to heat sterilization (retort sterilization), the shelf life of the sweet potato paste 2 is improved, allowing the sweet potato paste 2 to be enjoyed even in harsh environments with large temperature differences, and this can also stimulate new demand for emergency foods, etc.

[0042] (cooling / drying process) After the heat sterilization process, the product is cooled to 35°C or less for 20 minutes or more and then dried. This results in the desired baked sweet potato 1 in a tube (see Figure 1).

[0043] After removing the cap 3c from the tube-packed baked sweet potato 1 obtained in this way, as shown in Figure 4, the user can easily eat the paste-like baked sweet potato 2 by grasping and pressing the pouch 3a with the hand, pushing it directly into the mouth through the suction opening of the spout 3b. In this case, the user can push out only the amount of baked sweet potato they want to eat into the mouth, and store the rest by closing the cap 3c (see Figure 1). Moreover, this baked sweet potato in a tube 1 may be eaten at room temperature, or may be eaten hot or cold.

[0044] Although the embodiment of the present invention has been described above, the present invention is not limited to the above embodiment, and various modifications are possible without departing from the spirit and scope of the claims. [Explanation of symbols]

[0045] 1. Tube of baked sweet potatoes 2. Baked sweet potatoes processed into a paste (paste-like baked sweet potatoes) 3. Squeezable tube-type container (spout pouch) 3a Pouch 3b Spout 3c Cap 3d Cylindrical section 3e Part to be joined 4 Raw sweet potato 5 Raw sweet potato 6. Sweet potato roasting machine (preheated stone pot or convection oven, etc.) 7. Baked Sweet Potatoes 8. Frozen baked sweet potatoes 9 Filling machine

Claims

1. This baked sweet potato in a tube is characterized in that the baked sweet potato processed into a paste form is sealed in an extrusion type tube-shaped container.

2. The baked sweet potato in a tube according to claim 1, wherein the push-out type tube-shaped container is a spout pouch.

3. The method for producing baked sweet potatoes in a tube comprises the steps of: curing fresh sweet potatoes in an environment at a temperature of 34°C to 36°C and a humidity of 95% or more; storing and aging the fresh sweet potatoes for 85 to 95 days in an environment at a temperature of 13°C to 14°C and a humidity of 85% to 90% after the curing; baking the aged and stored sweet potatoes at a temperature of 155°C to 165°C for 50 to 90 minutes to obtain baked sweet potatoes; drying the baked sweet potatoes obtained at a temperature of 40°C to 50°C for 15 to 18 hours; stirring the dried baked sweet potatoes with a water content of 8% to 12% to process them into a paste-like form; filling an extrusion-type tube-type container with the baked sweet potatoes processed into a paste-like form; and heat sterilizing the extrusion-type tube-type container filled with the baked sweet potato paste at a temperature of 110°C to 130°C for 20 to 40 minutes.

4. The method for producing baked sweet potatoes in a tube according to claim 3, wherein the extrusion-type tube-shaped container is a spout pouch.

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