PURPOSE: To obtain a roasted sweet potato-like food having a roasted sweet potato-like fiber feeling and roasted sweet potato-like color and smell.
CONSTITUTION: Sweet potatoes are steamed, boiled or roasted, kneaded, mixed with starch-and natural cellulose-dissolved and coagulated composition mainly in a short-fiber state and formed into a shape of sweet potato. By the addition of the fibrous material, a fiber feeling of characteristic sweet potato in eating is obtained. Then the formed material is immersed in a water-insoluble thermally coagulable fermented polysaccharide mixed with a blended coloring matter of red, blue and yellow. The potato material is instantly immersed in a salad oil at about 180-200°C and heat-treated to form a skin. The skin is simultaneously caramelized, fixed in a color similar to the skin of roasted sweet potato and provided with a smell of caramel.
TASHIRO MIKAKO
ENOKIDA MASANORI
