STEAMING METHOD AND APPARATUS FOR PREVENTING OCCURRENCE OF INTERNAL WHITENESS IN PRODUCTION OF FINELY CUT AND DRIED STRIP OF STEAMED SWEET POTATO AND PROMOTING ENZYMATIC DECOMPOSITION OF STARCH

摘要

PROBLEM TO BE SOLVED: To provide a steaming method and apparatus for preventing occurrence of inner whiteness in production of finely cut and dried strips of steamed sweet potato and promoting enzymatic decomposition of starch.;SOLUTION: The sweet potato is steamed by a method using a such structure of a steaming container that the interior of a steaming container becomes slightly positive pressure to slightly raise the temperature of the steaming container and including sufficient water content in the steaming container and generating large amounts of condensing heat so that steam becomes condensed water on the surface of the potato. As a result, the potato is sufficiently gelatinized up to the center. In the steaming step, the pressure of the steaming container is regulated so as to keep an intermediate temperature of 55-75°C longer and gelatinization of starch and decomposition by an enzyme (amylase) are promoted thereby. As a result, steaming method and apparatus capable of producing a raw material for finely cut and dried strips of steamed sweet potato having good quality and producing altose in large amounts are provided.;COPYRIGHT: (C)2006,JPO&NCIPI