Sweet potato fried products and method for producing 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 sweet potato fried product that has never existed before and a method for producing the same.

[0002] As a result of intensive research to provide a sweet potato fried product with a strong sweetness without adding monosaccharides, disaccharides having a sweet taste, and artificial sweeteners alone or mixtures thereof, the present inventor has developed the present invention.

Background Art

[0003] Conventional deep-fried sweet potato chips and deep-fried sweet potato fries are processed by thinly slicing sweet potatoes or cutting sweet potatoes into stick-shaped pieces and frying them in edible vegetable oil, and the sweetness when eaten as they are is weak.

[0004] Therefore, in order to supplement the sweetness of the processed product of 0003, it is often seasoned and processed with monosaccharides, disaccharides, artificial sweeteners, and seasonings having a sweet taste alone or mixtures thereof.

[0005] Furthermore, there are also sweet potato chips and the like made by forming mashed sweet potatoes into a paste, frying them, and seasoning them.

Prior Art Documents

Patent Documents

[0006] Patent No. 2793763, Method for Producing Sweet Potato Chips

[0007] Patent Application Sho 60-231693, Method for Producing Sweet Potato Chips

[0008] Patent Application Sho 60-231692, Method for Producing Sweet Potato Chips

Non-Patent Documents

[0009] Snack "Osatsudoki" manufactured by Taste Sugar 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] Fried sweet potato, https: / / www.kurashiru.com / recipes / 54e51810-9cde-4b19-8aca-159f58170616

Summary of the Invention

Problems to be Solved by the Invention

[0012] Develop a sweet potato fried product with a strong sweetness and its manufacturing method without adding monosaccharides having a sweetness, specifically glucose, fructose, galactose, etc., disaccharides, specifically maltose, sucrose, lactose, etc., and artificial sweeteners, specifically sugar alcohols and synthetic sweeteners alone or a mixture thereof.

Means for Solving the Problems

[0013] As a result of intensive research to solve the above problems, sweet potatoes with a diameter exceeding 6 cm are longitudinally cut 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 thickness of the sweet potato is 20 ± 2 mm, for 90 minutes when it is 40 ± 2 mm, and for 120 minutes when it is 60 ± 2 mm. After cooling, the bag is opened and the sweet potato is sliced or cut into stick shapes, and then fried in edible vegetable oil at 130 °C to 150 °C. Thus, a fried sweet potato product and its manufacturing method are invented, which have a large amount of sweet sugar in the product and a stronger sweetness than the plain fried sweet potato product without adding monosaccharides, disaccharides, and artificial sweeteners alone or a mixture thereof.

Effects of the Invention

[0014] According to the present invention, it is possible to provide a sweet potato fried product having a stronger sweetness than a fried sweet potato tempura product without adding a simple sugar, disaccharide or artificial sweetener having a sweetness, or a mixture thereof, and to provide a low-calorie processed product as compared with a processed product added with a simple sugar, disaccharide or artificial sweetener having a sweetness, or a mixture thereof. It meets the modern demand for health and natural ingredients, and by promoting the utilization of sweet potatoes, it is expected to contribute to an increase in demand for sweet potato producers.

[0015] Hereinafter, the details will be described with reference to examples.

Example 1

[0016] After washing a total of 435 g of three sweet potatoes, the two ends of each sweet potato were cut off and trimmed, and each sweet potato was bisected to obtain 175 g for the control group and 175 g for the test group.

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

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

[0019] As a result of sensory comparison of the control group of 0017 and the test group of 0018 by 5 persons and examination of the glucose and maltose contents by high performance liquid chromatography, all 5 persons evaluated that the test group had a stronger sweetness, and the glucose and maltose of content in the control group was 1.08% by mass of glucose, 0.2% by mass of maltose, total is 1.28% by mass, and in the test group was 1.45% by mass of glucose, 13.2% by mass of maltose, total is 14.65% by mass.

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

Table 1

[0021] The degree of vacuum for vacuum packaging is preferably about 100%. The heating method is with hot water at 80 ± 2°C, and the heating time needs to be lengthened in proportion to the thickness of the sweet potato. For a thickness of 20 ± 2 mm, 60 minutes is preferred; for 40 ± 2 mm, 90 minutes is preferred; and for 60 ± 2 mm, 120 minutes is preferred. If the heating is insufficient, the sweetness will be weak, and if the heating is too strong, the sweet potato will become too soft and slicing will be difficult. Edible vegetable oil can be arbitrarily selected as long as it is liquid at room temperature. The frying temperature can be arbitrarily selected, but if it is less than 130°C, the frying will be insufficient, and if it is 150°C or higher, the sweet potato will turn brown, which is not preferred.

Example 2

[0022] After washing 2 sweet potatoes with a total weight of 270 g, the two ends of each sweet potato were cut off and trimmed, and each was bisected 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 pieces about 5 cm long and 1 cm square, fried in 2 kg of edible vegetable oil heated to 140°C for 4 minutes, and then cooled to obtain 70 g of sweet potato fries. Note that since sweet potato fries do not keep well, they should be stored frozen as needed.

[0024] The sweet potatoes in the test group were longitudinally cut to a thickness of 40 ± 2 mm, placed in a heat-resistant bag, vacuum-packaged at a vacuum degree of 98%, heated at 80 ± 2°C for 90 minutes, then cooled, the bag was opened, the sweet potatoes were cut into stick-shaped pieces about 5 cm long and 1 cm square, fried in 2 kg of edible vegetable oil heated to 140°C for 4 minutes, and then cooled to obtain 71 g of sweet potato fries. Note that since sweet potato fries do not keep well, they should be stored frozen as needed.

[0025] As a result of sensory comparison between the control group 0023 and the test group 0024 by 5 persons and examination of the sugar content of each with a saccharimeter, all 5 persons evaluated that the test group had a stronger sweetness, and the sugar content was 14.4% in the control group and 30.8% in the test group.

Example 3

[0026] To the product of the test group obtained in 0018, salt ground after drying was mixed at 0.5 mass% to 1 mass% of the product to obtain salted sweet potato chips, and cinnamon powder was mixed at 1 mass% to 2 mass% of the product to obtain cinnamon - flavored sweet potato chips.

[0027] The type and addition amount of the salt and spices added in 0026 can be arbitrarily changed, and furthermore, powder seasonings such as powder soy sauce can be arbitrarily added.

Example 4

[0028] To the product of the test group obtained in 0024, salt ground after drying was mixed at 0.5 mass% to 1 mass% of the product to obtain salted sweet potato - flavored fried potatoes, and cinnamon powder was mixed at 1 mass% to 2 mass% of the product to obtain cinnamon - flavored sweet potato - flavored fried potatoes.

[0029] The type and addition amount of the salt and spices added in 0028 can be arbitrarily changed, and furthermore, powder seasonings such as powder soy sauce can be arbitrarily added.

Claims

**Claim 1**: Sweet potatoes with a diameter exceeding 6 cm are longitudinally cut to a thickness of 6 cm or less, vacuum-packed in a heat-resistant bag, and then heated 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. After cooling, the package is opened, and the sweet potatoes are sliced into 1-mm slices or cut into stick shapes at an angle, then fried in edible vegetable oil at 130°C to 150°C and defatted using a centrifuge to produce sweet potato chips, or after frying, they are allowed to cool and frozen for long-term storage to produce angled stick-shaped fried sweet potatoes. A method for manufacturing fried sweet potato products, characterized by the above steps. **Claim 2**: A method for manufacturing fried sweet potato products according to Claim 1, characterized by seasoning with powdered seasonings and / or spices.

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