KR100642797B1 - Method for processing food using sweet potato - Google Patents
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- KR100642797B1 KR100642797B1 KR1020050040077A KR20050040077A KR100642797B1 KR 100642797 B1 KR100642797 B1 KR 100642797B1 KR 1020050040077 A KR1020050040077 A KR 1020050040077A KR 20050040077 A KR20050040077 A KR 20050040077A KR 100642797 B1 KR100642797 B1 KR 100642797B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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Abstract
Description
도 1 은 본 발명의 일실시예에 따른 고구마를 이용한 가공식품의 제조방법에서 고구마의 원료를 제조하는 방법을 도시한 도면.1 is a view showing a method for producing a raw material of sweet potatoes in the method of manufacturing processed foods using sweet potatoes according to an embodiment of the present invention.
본 발명은 가공식품에 관한 것으로, 더욱 상세하게는 고구마를 증숙 및 냉각숙성을 2회에 걸쳐 진행함으로써 고구마 원래의 녹분을 그대로 유지함과 동시에 증숙시 발생되는 고구마의 탈색 현상을 방지하여 상품성을 증대시킬 수 있는 고구마를 이용한 가공식품의 제조방법에 관한 것이다.The present invention relates to processed foods, and more particularly, steaming and cooling ripening of sweet potatoes twice, while maintaining the original rust of sweet potatoes as they are, while preventing decolorization of sweet potatoes generated during steaming, thereby increasing the merchandise. It relates to a method for producing a processed food using sweet potatoes.
일반적으로 고구마는 주성분인 당질이 감자에 비하여 두배에 가까운 열량을 내는 고칼로리 식품으로 성장기 청소년에게는 좋은 식품이다. 또한 고구마에 소량 함유되어 있는 섬유질과 지질성분은 배설을 촉진시키는 효과가 있고, 고구마의 식이섬유는 여분의 중성지방 흡수를 저해하면서 콜레스트롤의 장내배출을 증가시키며, 통변을 원활하게 하여 성인병 예방측면에 좋은 효과가 있고 장내 유익균 활동을 활성화시키고 장운동을 원활하게 하여 대장질환 예방에도 도움이 된다. In general, sweet potatoes are high-calorie foods that produce about twice as many calories as the main sugar, which is good for the growing young. In addition, the small amount of fiber and lipids contained in sweet potatoes promote the excretion, and the dietary fiber of sweet potatoes increases the intestinal excretion of cholesterol, while inhibiting the absorption of excess triglycerides, and facilitates the stool to prevent adult diseases. It has a good effect, activates the gut beneficial bacteria activity and facilitates bowel movements, which helps to prevent colon disease.
그리고, 고구마의 단백질은 전체적으로 그 함량이 낮은 편이나 생장과 직접관련이 있는 라이신 함량이 옥수수나 쌀보다 높을 뿐만 아니라 전체적으로 균형적인 필수 아미노산 조성를 가지고 있다.In addition, the sweet potato protein is generally low in content, but the content of lysine, which is directly related to growth, is higher than that of corn or rice, and has a balanced essential amino acid composition.
또한, 고구마에 함유되어 있는 베타카로틴의 경우에는 항암작용을 나타내며 생고구마를 절단할때 나오는 흰색 유액에는 얄리핀이라는 물질이 함유되어 변비해소에 효과가 있다. 고구마에 많이 함유되어 있는 칼륨은 혈압을 내리고 스트레스를 줄이며 피로를 막는 작용을 한다.In addition, the beta-carotene contained in the sweet potato exhibits anti-cancer activity, and the white milk produced when cutting raw sweet potatoes contains a substance called yalipin, which is effective in relieving constipation. Potassium is found in a lot of sweet potatoes that lower blood pressure, reduce stress and prevent fatigue.
그리고, 이러한 고구마는 주로 날것으로 먹지 않고 쪄서, 즉 증숙하여 먹거나 증숙하여 말린 제품을 이용하는데 전통적인 방식으로 증숙하여 말리는 제조방법은 다음과 같다.And, these sweet potatoes are not steamed raw, but steamed, that is, steamed, eaten or steamed by using a dried product is a method of steaming and drying in the traditional manner as follows.
우선적으로 고구마를 선별하고 물을 이용하여 세척하는데 고구마중 너무 큰 것, 부패한 것, 병해를 입은 것은 제외시키고 적당한 크기의 튼튼한 것만을 선별하여 세척하게 된다. 이러한 세척공정을 수행하고 나면 고구마를 일반솥, 찜통 및 압력솥 등을 이용하여 증숙시키는데 일반솥에서는 60-70분, 찜통에서는 80-90분, 압력솥을 이용해서는 수증기 분출 후 20분정도를 소요하여 증숙시키게 된다.First of all, the sweet potatoes are sorted and washed with water, except that the sweet potatoes are too large, decayed, and diseased. After the cleaning process, the sweet potatoes are steamed using a general pot, steamer and pressure cooker, which are steamed for 60-70 minutes in a normal pot, 80-90 minutes in a steamer, and 20 minutes after steam jet using a pressure cooker. Let's go.
그후 칼 등을 이용하여 박피공정, 즉 고구마의 속껍질까지 벗겨내는 작업을 하고 일정한 크기로 절단하여 햇빛에 건조시키게 된다.After that, using a knife or the like, peeling process, that is, peeling the inner skin of sweet potatoes, cut to a certain size and dried in the sun.
그러나 상기와 같은 방법으로 고구마를 증숙시키게 되면, 고구마의 원형유지 및 성분 파괴를 방지할 수 없고 증숙과정에서 가열된 고구마는 검은색으로으로 탈색되는 문제점이 있을 뿐만 아니라 고구마의 성분이 파괴되는 문제점을 내포하게 된다. However, when the sweet potatoes are steamed in the same manner as described above, the primitive maintenance and the destruction of the components of the sweet potatoes cannot be prevented, and the sweet potatoes heated during the steaming process are not only discolored to black but also have the problem of destroying the sweet potatoes. It is implied.
따라서, 본 발명은 상술한 바와 같은 문제점들을 해결하기 위하여 창안한 것으로서, 본 발명의 목적은 고구마를 증숙 및 냉각숙성을 2회에 걸쳐 진행함으로써 고구마 원래의 녹분을 그대로 유지함과 동시에 증숙시 발생되는 고구마의 탈색 현상 및 성분파괴를 방지하여 상품성을 증대시킬 수 있는 고구마를 이용한 가공식품의 제조방법을 제공하는데 있다.Accordingly, the present invention has been made to solve the problems described above, the object of the present invention is to proceed with steaming and cooling ripening of sweet potato twice, while maintaining the original rust of sweet potato as it is produced at the same time steaming It is to provide a method for producing a processed food using sweet potatoes that can increase the marketability by preventing the discoloration phenomenon and the destruction of ingredients.
이러한 목적은 본 발명에 의하여 달성되며, 본 발명의 일면에 따라, 고구마를 이용한 가공식품의 제조방법은, 상기 고구마를 선별하고 세척 및 박피하는 단계와, 상기 박피된 고구마를 스팀을 이용하여 160 내지 180℃에서 30 내지 40분간 증숙하는 단계와, 상기 증숙된 고구마를 -2 내지 -5℃에서 10 내지 20분간 냉각 숙성시키는 1차 냉각 숙성단계와, 상기 1차 냉각 숙성된 고구마를 상온에서 10 내지 30분간 해동시키는 1차 해동단계와, 상기 1차 해동단계를 거친 고구마를 -2 내지 -5℃에서 10 내지 20분간 냉각 숙성시키는 2차 냉각 숙성단계와, 상기 2차 냉각 숙성된 고구마를 상온에서 10 내지 30분간 해동시키는 2차 해동단계와, 상기 2차 해동단계를 거친 고구마원료 95중량%에 채소류 5중량%를 혼합하는 단계, 및 상기 혼합된 원료를 일정한 형태로 성형하는 단계를 포함하는 것을 특징으로 한다.This object is achieved by the present invention, according to an aspect of the present invention, the method for producing a processed food using sweet potatoes, the step of selecting and washing and peeling the sweet potato, and the peeled sweet potato using 160 to steam Steaming at 180 ° C. for 30 to 40 minutes, first cooling aging step of cooling the steamed sweet potato at -2 to -5 ° C. for 10 to 20 minutes, and 10 to 10 degrees at room temperature for the first cooling ripened sweet potato. The first thawing step to thaw for 30 minutes, the second stage of cold aging for 10 to 20 minutes at -2 to -5 ℃ sweet potato after the first thaw step, and the second cold aging sweet potato at room temperature A second thawing step of thawing for 10 to 30 minutes, mixing 5% by weight of vegetables with 95% by weight of the sweet potato raw material subjected to the second thawing step, and molding the mixed raw materials into a predetermined form. It characterized in that it comprises.
이때 상기 채소류는 양파, 파, 및 당근이며, 상기 일정한 형태는 원기둥형상이나 갈색타원형인 것이 바람직 하다.At this time, the vegetables are onions, green onions, and carrots, the predetermined shape is preferably a cylindrical shape or a brown oval shape.
이하, 첨부한 도면을 참조하여 본 발명의 바람직한 일실시예를 상술한다.Hereinafter, with reference to the accompanying drawings will be described a preferred embodiment of the present invention.
도 1 은 본 발명의 일실시예에 따른 고구마를 이용한 가공식품의 제조방법에서 고구마의 원료를 제조하는 방법을 도시한 도면이다.1 is a view showing a method for producing a raw material of sweet potatoes in the method of manufacturing processed foods using sweet potatoes according to an embodiment of the present invention.
도면에 도시된 바와 같은, 본 발명에 따른 고구마를 이용한 가공식품의 제조방법은 우선, 고구마를 선별하고 물을 이용하여 세척한다(S10). 이때 고구마중 너무 큰 것, 부패한 것, 병해를 입은 것은 제외시키고 적당한 크기에 튼튼한 것만을 선별하여 세척하게 된다. 이러한 세척공정을 수행하고 나면 박피, 즉 고구마의 겉껍질을 벗겨내는 작업을 수행한다(S20).As shown in the figure, the method for producing a processed food using sweet potato according to the present invention, first, the sweet potato is selected and washed with water (S10). At this time, except too large, decayed, and diseased among the sweet potatoes, only the sturdy and appropriate size is selected and washed. After performing this washing process, peeling, that is, peeling the outer shell of the sweet potato is performed (S20).
그후 상기 박피된 고구마를 스팀을 이용하여 160 내지 180℃에서 30 내지 40분간 증숙하는데 170℃에서 35분 동안 증숙시키는 것이 바람직하다(S30). 이는 증숙시간이 30분 이하일 경우에는 충분한 증숙이 이루어지지 않아 당화가 덜되어 그 맛이 감소되고, 40분 이상일 경우에는 너무 무르게 되는 문제점이 있다.Thereafter, the peeled sweet potato is steamed for 30 to 40 minutes at 160 to 180 ° C. using steam, and is preferably steamed at 170 ° C. for 35 minutes (S30). This is because when the steaming time is less than 30 minutes is not enough steaming is made less saccharification, the taste is reduced, if there is more than 40 minutes there is a problem that is too soft.
상기 증숙이 이루어 지면 바로 -2 내지 -5℃에서 10 내지 20분간 냉각 숙성시키는 1차 냉각숙성단계를 거치는데 -3℃에서 15분동안 냉각숙성시키는 것이 바람직 하다(S40).When the steam is made, the first stage of the cold aging step of cooling aging for 10 to 20 minutes at -2 to -5 ℃ is preferably aged at -3 ℃ for 15 minutes (S40).
그후 상기 냉각숙성된 고구마를 상온에서 10 내지 30분간 해동시키는 1차 해동단계를 거치는데 15℃에서 20분동안 해동시키는 것이 바람직 하다(S50).After the first thawing step of thawing the cooled mature sweet potatoes at room temperature for 10 to 30 minutes, it is preferable to thaw for 20 minutes at 15 ℃ (S50).
다음에 상기 냉각숙성 및 해동단계를 다시한번 시행하게 되는데(S60,S70) 이는 고구마 원래의 녹분을 그대로 유지함과 동시에 증숙시 발생되는 고구마의 탈색현상을 방지하여 고구마의 원형색상을 그대로 유지하기 위함이다.Next, the cooling aging and thawing step are performed once again (S60, S70). This is to maintain the original color of sweet potatoes while maintaining the original rust of sweet potatoes as well as preventing the discoloration of sweet potatoes generated during steaming. .
상기와 같은 단계를 거쳐 제조된 고구마 원료 95중량%에 채소류 5중량%를 교반기를 이용하여 혼합하고 혼합된 원료를 일정한 형태로 성형하게 된다.95% by weight of the sweet potato raw material prepared through the above steps is mixed with 5% by weight of vegetables using a stirrer and the mixed raw material is molded in a predetermined form.
이때 상기 채소류는 양파, 파, 및 당근 등을 이용하나 다른 채소류를 첨가할 수 있다는 것과, 상기 일정한 형태는 원기둥형상이나 갈색타원형이 바람직 하나 다른 형상으로도 성형시킬 수 있다는 것은 당업자는 용이하게 알 수 있을 것이다.At this time, the vegetables using onions, green onions, carrots, etc., but can be added to other vegetables, and a certain shape is preferably a cylindrical shape or a brown oval shape, but can be easily formed into other shapes can be easily understood by those skilled in the art. There will be.
그리고 본 발명에서는 고구마를 한정하여 기재하였으나 고구마 이외의 적용 가능한 원재료의 범위는 고온증숙 및 저온숙성의 온도상에는 차이성이 있으나 이와 같은 방법으로 동일하게 성분파괴 방지 및 원형색상유지를 위한 가공식픔으로 감자, 호박, 야콘, 마, 연근, 맛살 등을 이용할 수 있다.And the present invention is limited to sweet potato, but the range of applicable raw materials other than sweet potato is different in the temperature of hot steaming and low temperature ripening, but in the same way to prevent the destruction of ingredients and maintain the original color potato , Pumpkin, yacon, hemp, lotus root, meat, etc. are available.
본 발명의 상기와 같은 방법에 따라, 고구마를 증숙 및 냉각숙성을 2회에 걸쳐 진행함으로써 고구마 원래의 녹분을 그대로 유지함과 동시에 증숙시 발생되는 고구마의 탈색 현상 및 성분파괴를 방지하여 상품성을 증대시킬 수 있는 효과가 발생된다.According to the method as described above of the present invention, steaming and cooling ripening of sweet potato twice to maintain the original rust of the sweet potato as it is at the same time to prevent discoloration phenomenon and component destruction of the sweet potato generated by steaming to increase the commerciality Can be produced.
본 발명은 기재된 실시예에 한정되는 것은 아니고, 본 발명의 사상 및 범위를 벗어나지 않고 다양하게 수정 및 변형할 수 있음은 이 기술의 분야에서 통상의 지식을 가진 자에게 자명하다. 따라서 그러한 변형예 또는 수정예들은 본 발명의 특허청구범위에 속한다 해야 할 것이다.It is apparent to those skilled in the art that the present invention is not limited to the described embodiments, and that various modifications and variations can be made without departing from the spirit and scope of the present invention. Therefore, such modifications or variations will have to belong to the claims of the present invention.
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Cited By (3)
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|---|---|---|---|---|
| KR100903058B1 (en) * | 2007-08-31 | 2009-06-18 | 주식회사 비전과학 | Novel food comprising snow type ice or flake type ice and a preparation method thereof |
| KR102296635B1 (en) | 2021-03-02 | 2021-09-09 | 주식회사 씨앤씨푸드빌 | Manufacturing method of steamed sweet potatoes |
| KR20220070753A (en) * | 2020-11-23 | 2022-05-31 | 허성수 | potato snack and manufacturing methods of sweet potato snack |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR960036949A (en) * | 1995-04-22 | 1996-11-19 | 김광희 | 제조 Production method of dried sweet potatoes |
| KR20010055093A (en) * | 1999-12-09 | 2001-07-02 | 김석신 | Processed foods of sweet potato and these manufacture method |
| KR20030012983A (en) * | 2001-08-06 | 2003-02-14 | 하희숙 | a |
| KR20050015444A (en) * | 2003-08-06 | 2005-02-21 | 박병근 | Freezed 4season roast sweet potato and production method thereof |
| KR20050060544A (en) * | 2003-12-16 | 2005-06-22 | 김남영 | Processing method of a sweet potato and the processed sweet potato |
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- 2005-05-13 KR KR1020050040077A patent/KR100642797B1/en active IP Right Grant
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960036949A (en) * | 1995-04-22 | 1996-11-19 | 김광희 | 제조 Production method of dried sweet potatoes |
| KR20010055093A (en) * | 1999-12-09 | 2001-07-02 | 김석신 | Processed foods of sweet potato and these manufacture method |
| KR20030012983A (en) * | 2001-08-06 | 2003-02-14 | 하희숙 | a |
| KR20050015444A (en) * | 2003-08-06 | 2005-02-21 | 박병근 | Freezed 4season roast sweet potato and production method thereof |
| KR20050060544A (en) * | 2003-12-16 | 2005-06-22 | 김남영 | Processing method of a sweet potato and the processed sweet potato |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100903058B1 (en) * | 2007-08-31 | 2009-06-18 | 주식회사 비전과학 | Novel food comprising snow type ice or flake type ice and a preparation method thereof |
| KR20220070753A (en) * | 2020-11-23 | 2022-05-31 | 허성수 | potato snack and manufacturing methods of sweet potato snack |
| KR102573191B1 (en) * | 2020-11-23 | 2023-08-30 | 허성수 | potato snack and manufacturing methods of sweet potato snack |
| KR102296635B1 (en) | 2021-03-02 | 2021-09-09 | 주식회사 씨앤씨푸드빌 | Manufacturing method of steamed sweet potatoes |
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