KR100321856B1 - Manufacturing Method for Potato Yanggeng and Composition Thereof - Google Patents

Abstract

The present invention relates to a method and composition for preparing potato yolk using potatoes. Potatoes are alkaline foods rich in various vitamins and minerals such as carbohydrates (mainly starch) 16-17%, protein 2%, vitamins C, B ₁ , B ₂ , B ₆ niacin, vitamin sources, salt control, obesity treatment It is a natural health food that has excellent functions for the human body such as preventing adult diseases and aging of skin. Conventional yokan is a situation that does not attract the attention of consumers due to the lack of product development in terms of variety and functionality of the material. The present invention is a process for producing a potato concentrate, steaming the potato to produce potato puree and potato granules manufacturing process, prepared potato concentrate, potato puree, potato granules with purified water yokan stabilizer, sugar, vitamin C, brandy, Potato yokan is prepared by adding sorbitol and the like and heating and molding to provide yokan suitable for the health and taste of consumers.

Description

Manufacturing Method for Potato Yanggeng and Composition Thereof}

The present invention relates to a potato yolk composition using potatoes and a method of manufacturing the same. Potatoes are botanically belonging to the family of branches, such as tomatoes and eggplants, and are one of the four major crops in the world, along with rice, wheat and corn, which produce about 280 million M / T per year in more than 130 countries. One of the most important food crops for mankind. Potatoes are native to the central highlands of the Andes in South America, with a cooler climate that favors relatively cool climates. After the discovery of the new continent by Columbus, Spanish people spread it to the European Empire. In Korea, it was introduced across the Tuman River from Gando Island in Manchuria in 1824 (24 years of Joseon Dynasty) and is grown throughout the country. Potatoes in Korea are the main producers of Gangwon-do, and in 1997, the area of potato cultivation in Gangwon-do was 6,943 ha, accounting for 27% of the country. However, with the recent increase in potato cultivation in southern provinces such as Jeju Island, production is on the rise, while potato consumption per capita is on the decline. Typical components of potato varieties are shown in Table 1 below, and mineral contents are shown in Table 2 below.

Table 1. General Components and Mineral Contents by Potato Varieties

kind Calories (kcal / 100g) protein(%) Crude fat (%) carbohydrate(%) Amylose (%) Amylopectin (%) Starch (%) Vitamin C (mg / 100g) Sugar fibrin Sumy 72 1.81 0.31 15.4 0.55 3.2 10.5 13.7 18.5 Stand 76 1.75 0.20 16.8 0.51 4.7 7.9 12.6 16.3 South action 67 1.81 0.30 14.2 0.48 4.2 8.5 12.7 14.3

Table 2. Mineral Content (mg / 100g)

kind Potassium (K) Calcium (Ca) Fe Magnesium (Mg) Manganese (Mn) Sodium (Na) Zinc (Zn) Sumy 361.6 6.3 0.87 16.7 0.14 13.8 0.58 Stand 490.2 5.2 1.46 23.9 0.27 7.6 0.64 South action 435.8 6.3 1.48 12.9 0.15 5.8 0.68

Heat of potato rice, barley deunggok low-fat, low-calorie water that is not only about half as carbohydrates (77Kcal per 100g) products (mainly starch), 16-17% protein, 2%, vitamin C, B _1, B _2, B ₆ Niacin Alkaline foods are rich in vitamins and minerals, such as vitamin sources, salt control, obesity treatment, prevention of adult diseases, and anti-aging of the skin. Development of high value-added processed products is insufficient.

The inventors of the present invention while researching a variety of functional processed foods using potatoes so that anyone can easily eat potatoes, rich in vitamins, minerals, etc., there is a problem that the material is limited and development of various yokan suitable for the domestic processed food market In light of this, the technology for manufacturing yokan was developed. In relation to the present invention, processed foods using potatoes are mostly potato chips, and the first development of yokan using potatoes.

The present invention is to provide a method for producing a potato processed foods that have excellent taste and functionality than conventional yokan by steaming potatoes rich in vitamins, minerals and the like, and then preparing potato extracts and potato granules.

1 is a potato yokan manufacturing process chart of the present invention.

The present invention is a process for producing a potato concentrate, steaming the potato to produce potato puree and potato granules manufacturing process, prepared potato concentrate, potato puree, potato granules with purified water yokan stabilizer, sugar, vitamin C, brandy, It is composed of a process of manufacturing potato yokan after adding sorbitol and the like, heating, molding and cooling.

(1) First step : harvesting, washing and cutting potatoes Potato concentrates are prepared in this process. This process harvests potatoes rich in vitamins and minerals in June-July to remove soil and foreign substances. Peel off the debris and cut it into 1-2cm, increase the original taste and aroma of the potato, heat it for use as the main ingredient of yokan, and prepare the concentrate for 30-40 minutes in water at 100 ℃. Heat treatment. If the boiling water treatment is less than 30 minutes, the original taste and aroma of the potato does not survive, and boiling water treatment for more than 40 minutes will weaken the properties of the potatoes so that 30 to 40 minutes. The hot potato is filtered with a filter cloth and concentrated to 1/2 using a vacuum concentrator.

(2) Second step: A steam treatment step for producing potato granules, in which the granules to be added to yokan are steamed at a temperature of 100 ° C. for 25-35 minutes. If the steaming process is less than 25 minutes, the potato will be unripe. If the potato is steamed more than 35 minutes, the potato is too ripe to form granules, so the steaming time is steamed for 25-35 minutes.

(3) Third step: Potato puree manufacturing step as a step of producing potato puree is a step of grinding the potato evenly steamed at 100 ° C. for 25-35 minutes in the second step by adding a small amount of water. At this time, the degree of grinding should form fine particles enough to pass through 200mesh. If the grinding particles are large, potato lumps are produced during the production of yokan.

(4) 4th step: A process for forming a potato granule using steamed potatoes as a granule manufacturing step of steamed potatoes. The steamed potatoes are cooled to a temperature of 60 ° C. for 25-35 minutes with 100 ° C. steam. Then, to increase the hardness of the potato granules, the potato starch in the steamed potatoes is 3% by weight to form granules using a granulator. The granules formed are dried for 7-8 hours at 50-60 ° C. using a far-infrared dryer or hot air dryer and then screened through a 50mesh separator.

(5) 5th step: mixing purified water, yokan stabilizer (agar, gelatin) and sugar and heating at 90 ° C. or lower

(6) the sixth step: the potato concentrate of the first step, the potato puree of the third step, the potato granules of the fourth step is mixed with the vitamin C, brandy, sorbitol and the like in the mixture of the fifth step to 90 ° C or less Heating step

(7) Step 7: Put the yokan made in the sixth process into a mold to form a yokan shape, and mix the purified water yokan stabilizer, agar, gelatin, and white sugar, heat it at 90 ° C or less, and then concentrate the potato in the first process. After mixing water, the potato puree of the third step and the potato granules of the fourth step, add additives such as vitamin C, sorbitol, and brandy, and heat them below 90 ° C. and pour them into a small jelly container or rod-shaped mold. Form the yokan. Then sterilize for 30 minutes at 80 ℃ and quenched below 10 ℃ to prepare potato yokan.

In the present invention, the chromaticity change of each potato variety for producing potato yolk is shown in Table 3.

Table 3. Changes in Color by Potato Varieties

kind Color map L a b Sumy 58.9 -7.5 31.4 Stand 53.8 -10.3 27.2 South action 59.5 -5.0 26.9

♩ L: + White, -Black a: + Red, -Green b: + Yellow, -Blue

In order to evaluate the taste, color, aroma and overall palatability after steaming the potato varieties, five (10 persons) men and women 25 to 30 years of age with well-developed taste were selected and subjected to sensory tests. Is shown in Table 4 below.

Table 4. Sensory Evaluation of Steaming Potato Varieties

kind Sensory test item ♩ flavor color Scent Overall preference Sumy 3.6 3.0 3.3 3.5 Stand 2.6 2.6 3.0 3.0 South action 3.1 3.7 3.2 3.3

♩ 5: Very good 4: Good 3: Average 2: Bad 1: Very bad

As can be seen from the above results, the highest level of amylopectin, starch and vitamin C, which are involved in the firmness of yokan among potato varieties, were the Sumi varieties. As a result, Sumi varieties were the best.

<Example 1-3>

Potato concentrate 46.04%, potato puree 24%, potato granules 1%, gelatin 2-4%, agar 2-4, using potatoes (Sumi varieties as main ingredients) treated in the first to seventh steps as raw materials. Additives, such as brandy, in the range of%, 24% per white, 0.3% brandy, 0.6% sorbitol and 0.06% vitamin C, are poured into the mold while heating below 90 ° C to form yokan. Then sterilize for 30 minutes at 80 ℃ and quenched below 10 ℃ to prepare potato yokan.

Potato yokan prepared as an embodiment of the present invention is excellent in hardness and physical properties than conventional yokan, it can be seen that the functional processed food suitable for nutritional snacks of adults and children as an alkaline low-calorie health food using potatoes as a main material.

Table 5. Potato Yokan Compositions with Different Mixing Ratios (Unit:%)

division Example 1 Example 2 Example 3 Potato concentrate 46.04 46.04 46.04 Potato puree 24 24 24 Potato granules One One One Gelatin 2 0 4 A thousand 2 4 0 Still life 24 24 24 Brandy 0.3 0.3 0.3 Sorbitol 0.6 0.6 0.6 Vitamin c 0.06 0.06 0.06

<Test example>

In the preparation of potato yolk by the above-described method, after preparing at the compounding ratio of Example 1-3, 10 sensory inspection agents were selected, and the hardness, sensory, brix, and chromaticity were repeated twice according to the evaluation criteria. The results are shown in Table 6 and Table 7.

Table 6. hardness and sensory test of potato yokan according to Example 1

division Hardness Sensory check Mix.g di.mn color flavor Organization Overall Symbol Control Group Example 1 60.870 7.861.53 3.53.9 4.04.0 3.93.8 3.93.9 Example 2 304 5.88 3.4 3.5 3.6 3.5 Example 3 118.5 9.9 4.0 3.7 3.6 3.7

♩ 5: Very good 4: Good 3: Average 2: Bad 1: Very bad

The control group is a commercially available yokan product for comparing the quality of the yokan of the present invention.

Table 7. Brix, yield and color of potato yokan

division Brix Product yield (%) Color map L a b Control Group Example 1 5536 -89 11.3252.14 0.13-0.86 1.021.02 Example 2 33 89 54.84 -0.91 -1.95 Example 3 40 91 55.90 -1.15 1.41

♩ L: + White, -Black a: + Red, -Green b: + Yellow, -Blue

As can be seen from the above results, in the case of Example 1 mixed with 2% by weight of gelatin and 2% by weight of agar, the texture was soft, and even in the overall drawing, it was possible to provide excellent yokan, but in the case of Example 2 This hard, in the case of Example 3 can be seen that the texture is soft and the overall preference is reduced. However, the quality characteristics such as brix, product yield and chromaticity were similar. In addition, as a control group, compared to the yokan products sold in the market as a result of the comparative example compared to the control group in the strong sense of texture, but the sensory test results show that the excellent potato yokan product can be developed.

Potato yokan of the present invention is excellent in hardness and physical properties than conventional yokan, it can be seen that the functional processed food suitable for nutritional snacks of adults and children as an alkaline low calorie health food using the potato as the main material. Existing yokan is excellent in taste and aroma, while various materials and functional aspects are not strengthened. The present invention is to provide a yokan excellent in taste and functionality than conventional yokan by supplementing these aspects.

Claims (7)

Peel the potatoes after washing with water, cut into 1-2cm, put them in water of 90 ~ 100 ℃ treated with hot water, filtered with a filter cloth and concentrated to 1/2 of the initial amount with a vacuum condenser to prepare a concentrate of the potato and , Peeling the potatoes and put a small amount of water in a potato steamed for 25 to 35 minutes with steam at 80 to 100 ℃ evenly crushed and passed through 150 to 200 mesh (mesh) to prepare a potato puree, After peeling the potatoes, the potatoes steamed for 25 to 35 minutes with steam at 80 to 100 ° C are cooled to 60 ° C, and 2.5 to 3.5% by weight of potato starch is added to the steamed potatoes to form granules with a granulator. Drying the granules for 7-8 hours at 50-60 ° C. with a dryer and then screening them through a 50 mesh separator to prepare granules; Potato concentrate prepared in the above step, potato puree and potato granules as a main raw material is heated to 90 ℃ or less to form potato yolk, and then sterilized for 30 minutes at 80 ℃ and quenched below 10 ℃ Method of making potato yokan. delete delete delete delete Potato yolk based on potatoes, comprising potato concentrate, potato puree, potato granules, gelatin, agar, white sugar, brandy, sorbitol and vitamin C. 7. Potato concentrate 40-50% by weight, potato puree 20-30% by weight, potato granules 0.5-1.5% by weight, gelatin 2.0-4.0% by weight, agar 2.0-4.0% by weight, 20-30% by weight Potato yolk composition, comprising 0.1% to 0.4% by weight, sorbitol 0.5 to 0.7% by weight, 0.06% by weight of vitamin C.