KR101076702B1 - Method of manufacturing instant food containing sweet potato and instant food containing sweet potato using thereof - Google Patents

Abstract

The present invention relates to a sweet potato-containing instant food manufacturing method and a sweet potato-containing instant food prepared by using the same, the sweet potato-containing instant food manufacturing method according to the present invention, washed, peeled and vacuum dried and crushed sweet potato Sweet potato powder preparation step of preparing a powder; A mixing step of preparing sweet potato mixed powder by mixing 15 to 50 parts by weight of whole milk powder with respect to 100 parts by weight of the sweet potato powder; It comprises a packaging step of vacuum-packing the sweet potato mixed powder.

According to the present invention, using the sweet potato has been proved anti-cancer effect, adult disease prevention effect, etc. as a main component, by producing a powder form that can be stored for a long time with high shelf life, packaging distribution is possible, nutritious and easy to consume sweet potato Containing instant food.

In addition, according to the present invention, by providing an instant processed food for efficient utilization of sweet potatoes, it is possible to increase the consumption of sweet potatoes.

Instant, Sweet Potato, Onion, Soup, Porridge

Description

METHOD OF MANUFACTURING INSTANT FOOD CONTAINING SWEET POTATO AND INSTANT FOOD CONTAINING SWEET POTATO USING THEREOF}

The present invention relates to a sweet potato-containing instant food manufacturing method and a sweet potato-containing instant food prepared using the same, the main ingredient is a sweet potato having a variety of pharmacological effects, and a method for preparing a ready-to-eat ready-to-eat food prepared by using the same A sweet potato-containing instant food.

Sweet potato (Ipomoea batatas Lamarca.) Has long been widely cultivated as a sulphate crop, known as persimmon and has many pharmacological effects. Sweet potatoes are taxonomically belong to the dicotyledons and moss family. They are classified as perennial in temperate regions and perennial perennials in tropical regions. The sweet potato originated from Mexico to the northern part of South America, the origin is not known. In general, it is estimated that it was grown in Central and South America about 2000 years ago. At the time of the discovery of the new continent, the natives were widely cultivated, delivered to Spain by Christopher Columbus, and then to Fujian Province in the Philippines and China, and gradually spread throughout Asia. It is mainly grown in Asia and Africa, and produces less in the West. It is grown in China, Indonesia, Korea, and Brazil as a country. Korea was introduced through Japan in 1763, and it was grown nationwide after the 1900s. The name sweet potato is also derived from the Japanese gojiwimae (古 貴 爲 痲). Such sweet potatoes are easy to cultivate and have a large yield per unit area, which is expected to be used as food for future food and space food.

Sweet potatoes are mostly starch except water, and they contain 68.5% moisture, 1.8% crude protein, 0.6% crude fat, 1.3% crude fiber, 1.1% ash, 26.4% carbohydrates, and vitamins A, B and C. In particular, it contains a large amount of carbohydrate, which can be used as a stock substitute, and has been cultivated as a sulfur crop since ancient times. Not only does it contain β-carotene, it is rich in minerals and dietary fiber, and the protein weave of sweet potatoes is qualitative, so its protein utilization is similar to casein, a milk protein.

β-carotene is known to prevent stomach cancer and lung cancer, especially in the yellowish vegetables such as carrots and sweet pumpkin, the darker the sweet potato, the higher the anti-cancer effect. According to a study conducted by the Institute of Medical Science, the University of Tokyo, Japan, the inhibition rate of sweet potato is 98.7%, which is the highest among 82 kinds of anti-cancer vegetables such as eggplant, carrot, and celery. In particular, in the study of lung cancer, sweet potatoes were selected as one of the three red-yellow vegetables (sweet potatoes, pumpkins, carrots) to prevent lung cancer. Combine these three vegetables and drink half a cup of juice a day to reduce your chance of lung cancer by half. Smokers who ate these juices had a much lower risk of lung cancer than those who did not. Among the components of sweet potato, anti-cancer components are estimated to be β-carotene, an antioxidant vitamin, chlorogenic acid, a polyphenolic compound showing strong antioxidant activity, and a protease inhibitor that inhibits animal cancer and pathogenic viruses. These and other sweet potato components appear to act in combination to show anticancer activity.

Vegetable fiber has a property of retaining moisture, and because it is difficult to digest, it makes the bowel movements active, and it is particularly good for patients with chronic constipation because it promotes excretion by increasing the beneficial bacteria among the bacteria in the intestine. In particular, when you cut raw sweet potatoes, white essence comes out, which is a component called 'cerapin', and has a function to clean the intestine, preventing colon cancer, and is known to be effective in constipation. However, sweet potato 'amide' can cause gastric fermentation and diarrhea due to abnormal fermentation in the intestine. In addition, fiber is very good at releasing low-density lipids, which are bad cholesterol in the body, and lowers the concentration of cholesterol in the blood and reduces insulin secretion, thereby preventing adult diseases such as arteriosclerosis and diabetes. Sweet potatoes have a similar effect to cholestyramine, a drug that lowers blood cholesterol. Sweet potato plant fiber has been reported to show the largest cholesterol trapping power among the plant fiber of 28 different vegetables and fruits.

In addition, sweet potatoes are a representative vegetable high in potassium (460mg per 100g) together with beans and tomatoes. High intake of sodium is likely to cause high blood pressure. Potassium promotes the release of sodium and lowers blood pressure. Potato-rich sweet potatoes are a good food for Koreans who consume too much sodium.

In addition, sweet potatoes are not only roots, but also stems and leaves (such as 번 藤) and seeds (red grass hat: 紅 苕 母子) are also used as medicine. The leaves are eaten as herbs and the roots are steamed and eaten or cooked or processed with whole, fried, and malt. It is often used for feed or as a raw material for the production of alcohol. Recently, vitamin B12 is extracted from the residue to make nutritional supplements.

However, since sweet potatoes have poor shelf life compared to other grains, the main uses of sweet potatoes have been used directly for food, brewing, and starch production. However, the consumption of sweet potatoes is deteriorated due to the recent liberalization of starch, and the production base of sweet potatoes is shrinking. Therefore, in order to increase the consumption of sweet potatoes, development of new uses other than starch, development of sweet potato processed foods, and development of new varieties of functional sweet potatoes are emerging as important tasks. Recently, various effects of sweet potatoes are known, and sweet potatoes using cakes, lattes, ice cream, yogurt, snacks, etc. have been developed, but the consumption market is not large yet. Therefore, a way to consume more sweet potatoes should be devised.

The present invention is to solve the above problems, the object of the present invention is a sweet potato having anti-cancer effect, constipation prevention effect, and preventive effects of adult diseases such as arteriosclerosis, diabetes, hypertension, and has a nutrition and taste evenly, It is to provide a method for producing an instant food packaging is possible by manufacturing this in the form of dry powder.

In addition, an object of the present invention is to provide a basis for consuming large amounts of sweet potatoes by developing a sweet potato-containing instant food that can be sold in a vending machine or a convenience store, thereby greatly improving the consumption of sweet potatoes.

The present invention is to solve the above problems, the sweet potato-containing instant food manufacturing method according to the present invention, washing sweet potatoes, peeling and then vacuum dried and crushed to prepare sweet potato powder step; A mixing step of preparing sweet potato mixed powder by mixing 15 to 50 parts by weight of whole milk powder with respect to 100 parts by weight of the sweet potato powder; It comprises a packaging step of vacuum-packing the sweet potato mixed powder.

Here, in the sweet potato powder preparation step, the sweet potato is preferably at least one of raw sweet potatoes or steamed sweet potatoes in order to obtain an instant food using sweet potatoes.

In addition, as a method for producing an instant sweet potato soup as a first embodiment of the present invention, onion powder for producing steamed onion powder by steaming and grinding the peeled onion for 5 to 20 minutes before the mixing step, Further comprising the preparation step, the mixing step, with respect to 100 parts by weight of the sweet potato powder, 2 to 10 parts by weight of the steamed onion powder, 0.3 to 5 parts by weight of salt, and 0.1 to 3 parts by weight of parsley powder is further added It is preferable to obtain a mixed powder for instant sweet potato soup, which is excellent in taste, color, and texture.

In addition, as a method for producing an instant sweet potato porridge as a second embodiment of the present invention, before the mixing step, further comprising a glutinous rice powder preparation step of preparing a glutinous rice powder by vacuum drying and pulverizing after making rice with glutinous rice, In the mixing step, to add 100 parts by weight of the sweet potato powder, 15 to 50 parts by weight of the glutinous rice powder, 1 to 15 parts by weight of sugar, and 0.3 parts by weight to 5 parts by weight of salt are mixed and mixed to taste, color and viscosity It is preferable in order to obtain the instant sweet potato porridge mixed powder which is excellent.

Specifically, the manufacturing method according to the present invention is a final step of preparing instant sweet potato soup and sweet potato porridge using the mixed powders prepared by the first and second embodiments of the present invention. 100 parts by weight of the sweet potato mixed powder, by mixing 200 to 500 parts by weight of water further comprises a soup manufacturing step of producing in the form of soup or porridge.

Further, as a sweet potato-containing instant food according to the present invention, the instant sweet potato soup prepared according to the first embodiment of the present invention comprises: 100 parts by weight of steamed sweet potato powder or fresh sweet potato powder; 15 to 50 parts by weight of whole milk powder; 2 to 10 parts by weight of steamed onion powder; A mixed powder comprising 0.3 parts by weight to 5 parts by weight of salt and 0.1 to 3 parts by weight of parsley powder is used.

In addition, 100 parts by weight of instant sweet potato dead, steamed sweet potato powder or raw sweet potato powder prepared by the second embodiment of the present invention; 15 to 50 parts by weight of whole milk powder; A mixed powder comprising 15 to 50 parts by weight of glutinous rice powder, 1 to 15 parts by weight of sugar, and 0.3 parts by weight to 5 parts by weight of salt is used.

According to the present invention, using the sweet potato has been proved anti-cancer effect, adult disease prevention effect, etc. as a main component, by producing a powder form that can be stored for a long time with high shelf life, packaging distribution is possible, nutritious and easy to consume sweet potato Containing instant food.

In addition, according to the present invention, the consumption of sweet potatoes can be promoted by providing instant processed foods capable of efficient utilization and mass production of sweet potatoes.

Hereinafter, the sweet potato containing instant food manufacturing method and the sweet potato containing instant food manufactured using the same by embodiment of this invention are demonstrated.

1 is a flowchart sequentially illustrating a method for producing sweet potato-containing instant food according to the first embodiment of the present invention.

As shown in Fig. 1, the method for preparing sweet potato-containing instant food according to the first embodiment of the present invention is specifically a method for preparing an instant sweet potato soup containing sweet potato powder as a main component, a preparation step (S10) and a mixing step. (S20), packaging step (S30), including the soup manufacturing step (S40). In addition, the preparation step (S10) consists of sweet potato powder preparation step (S11) and onion powder preparation step (S12).

Sweet potato powder preparing step (S11) is a step of preparing the sweet potato powder by washing, peeling and vacuum drying and pulverizing the sweet potato.

Here, the sweet potato to be used may be used alone or mixed with sweet potatoes or steamed sweet potatoes. First, in the case of raw sweet potato powder, the sweet potato is washed, peeled and dried in a vacuum in a temperature range of 40 to 60 ° C., and then pulverized with a grinder to prepare a powder form. In the case of steamed sweet potatoes, the sweet potatoes are washed, peeled and steamed using steam for 10 to 40 minutes, then crushed to produce vacuum dried and ground. The steamed sweet potato powder containing a large amount of water can be easily dissolved in water as a ready-to-eat food by using a certain ratio or using all of them. When steamed sweet potato powder is used, the time to steam the peeled sweet potato depends on the steam temperature and environment, but the finished steamed sweet potato powder is readily soluble in hot or boiling water as a ready-to-eat food after long-term circulation or storage. In addition, in order not to make the vacuum drying time too long, the steaming process is generally performed for 10 to 40 minutes, preferably for 15 to 30 minutes. In addition, the vacuum drying process and the grinding step is a process for drying the steamed sweet potatoes for a predetermined time, by pulverizing and powdering them for long-term storage, the vacuum drying time is about 15 to 30 hours, preferably 20 to It is 26 hours.

Onion powder preparation step (S12) is a step of preparing a steamed onion powder by steaming the peeled onion for 5 to 20 minutes, vacuum drying and grinding. Onion powder is added to sweet potato powder to improve the taste of the finished soup and to dissolve unnecessary fat and cholesterol, which is inherent to onions, to prevent atherosclerosis and hyperlipidemia, prevent blood clot formation, and prevent high blood pressure. Since it has a prophylactic effect, it is added for further enhanced efficacy and effect. In addition, since onion has a property of easily receding by steam, steamed sweet potatoes are steamed for a shorter time, preferably 5 to 20 minutes, and more preferably 8 to 15 minutes, than when preparing sweet potato powder.

Mixing step (S20), 15 to 50 parts by weight of whole milk powder, 2 to 10 parts by weight of the steamed onion powder, 0.3 to 5 parts by weight of salt, and 0.1 to 3 parts by weight of parsley powder Step of preparing a steamed sweet potato mixed powder by mixing. In addition to the sweet potato powder and onion powder described above, whole milk powder is used to add a savory taste, adds a unique flavor, and adds parsley containing vitamin A and C, calcium and iron in a nutritious instant manner. Food can be provided.

Packaging step (S30) is a step of vacuum packaging the sweet potato mixed powder. By performing vacuum packaging for the powder, not only can be stored for a long time, the ready-to-eat food is easily completed, the distribution of packaging is completed.

Soup manufacturing step (S40), in the case where the packaged mixed powder is used in the vending machine or a convenience store, etc., after releasing the vacuum packaging, with respect to 100 parts by weight of the sweet potato mixed powder, water 200 to 500 Mixing the parts by weight to prepare a soup or porridge form.

In particular, when preparing the instant food in the form of soup according to the first embodiment, 200 to 400 parts by weight of hot water or boiling water, and more preferably about 300 parts by weight, to 100 parts by weight of sweet potato mixed powder, the most delicious You can make this nice soup.

2 is a flowchart sequentially showing a method for producing sweet potato-containing instant food according to a second embodiment of the present invention.

As shown in Fig. 2, the method for producing sweet potato-containing instant food according to the second embodiment of the present invention is specifically a method for producing instant sweet potato porridge containing sweet potato powder as a main component, a preparation step (S100) and a mixing step ( S200), packaging step (S300), including the soup manufacturing step (S400). In addition, the preparation step (S100) in the second embodiment of the present invention comprises a sweet potato powder preparation step (S110) and glutinous rice powder preparation step (S120). That is, the sweet potato powder preparation step (S110) is performed in the same manner as the sweet potato powder preparation step (S11) in the first embodiment, and performs the glutinous rice powder preparation step (S120) instead of the onion powder.

Glutinous rice powder preparation step (S120) is a step of preparing the glutinous rice powder by cooking and then vacuum drying and grinding the rice with glutinous rice. In the second embodiment of the present invention, since the final production of instant sweet potato porridge, glutinous rice suitable for this was used as a raw material, and the glutinous rice applied thereto was also prepared in powder form, so that storage and distribution were easy. In addition, the weight ratio of glutinous rice powder suitable for this is 15 to 50 parts by weight, more preferably 20 to 40 parts by weight based on 100 parts by weight of sweet potato powder.

In addition, the mixing step (S200) in the second embodiment of the present invention, 15 to 50 parts by weight of whole milk powder, 15 to 50 parts by weight of the glutinous rice powder, 1 to 15 parts by weight of sugar based on 100 parts by weight of the sweet potato powder Part, and 0.3 parts by weight to 5 parts by weight of salt are added and mixed.

Next, the packaging step (S300) and the soup manufacturing step (S400) is performed in the same manner as the packaging step (S30) and soup manufacturing step (S40) of the first embodiment, in particular of the bamboo form according to the second embodiment When preparing instant food, the most delicious porridge can be made by adding 300 to 400 parts by weight of hot water or boiling water, more preferably about 350 parts by weight, based on 100 parts by weight of sweet potato mixed powder.

Example

Hereinafter, the effect of the present invention through the sensory test of the sweet potato-containing instant food prepared by the manufacturing method according to the first and second embodiments.

Example  1: Instant Sweet Potato According to the First Embodiment Soup  Produce

A raw sweet potato soup mixture powder was formulated as shown in Table 1 below to prepare an instant sweet potato soup according to the production method according to the first embodiment of the present invention.

<Table 1> Blending instant sweet potato soup mixture powder (unit: parts by weight)

Sample 1 Sample 2 Sample 3 Sample 4 Sweet potato powder
(Steamed Sweet Potato) 100 100 100 100 Onion Powder - 3.7 5 8 Whole milk powder 40 22 30 40 Salt - 0.9 3 4 Parsley Powder - 0.3 One 2

For the sensory test of the prepared sweet potato soup, 12 ml of hot water (approximately 70 ° C.) was poured into the total weight of each sample from 4 g to 5 g to complete the instant sweet potato soup. Sensory evaluation was done according to the scale preference test.

The implementation items were color, smell, taste, texture, and overall symbol. The evaluation criteria for each item are as follows. 5 points: Very good, 4 points: Good, 3 points: Normal, 2 points: Poor, 1 point: Very bad.

The results of the sensory test are shown in Table 2 below.

TABLE 2

Action Items Sample 1 Sample 2 Sample 3 Sample 4 color 3.5 3.8 3.7 3.5 smell 3.7 3.9 3.6 3.8 flavor 3.4 3.8 3.7 3.6 Texture 3.4 3.7 3.6 3.6 Overall likelihood 3.5 3.8 3.6 3.6

As a result of sensory evaluation of instant sweet potato soup, overall satisfactory results were obtained. Especially, when onion powder, salt, parsley powder, etc. were added, the taste was favorably evaluated. The sweet potato soup prepared by double sample 2 appeared to be the best.

Example  2: Preparation of instant sweet potato porridge according to the second embodiment

In order to test the sweet potato porridge using glutinous rice powder, the sweet potato porridge was prepared by mixing the raw materials as shown in Table 3 below as an experimental example.

TABLE 3

Content (Experimental Example) Sweet Potato Powder (Steamed Sweet Potato) 10g Glutinous rice powder 2 g milk 15 ml water 40ml

The sensory test according to the experimental example was carried out under the same conditions as in Example 1, but the viscosity was added as an embodiment, and the results are shown in Table 4 below.

TABLE 4

Action Items Score color 3.8 smell 3.7 flavor 3.5 Texture 3.8 Viscosity 3.5 Overall likelihood 3.6

As shown in the sensory test results for the experimental example of Table 4, the overall excellent sweet potato porridge was able to be made, but the sweetness and viscosity were slightly compensated for, adding sugar and adding more glutinous rice powder. In order to prepare instant food, milk was replaced with whole milk powder, and an instant sweet potato porridge mixed powder was prepared at the compounding ratio as shown in Table 5.

TABLE 5

Sample 5 Sample 6 Sweet potato powder
(Steamed Sweet Potato) 100 100 Glutinous rice powder 30 40 Whole milk powder 18 18 Sugar 6 10 Salt 0.8 0.8

For the sensory test of the prepared instant sweet potato soup, 26.6 ml of hot water (approximately 70 ° C.) was poured into the total weight of each sample from 7 g to 8 g, and then the instant sweet potato porridge was finished, and then the sensory test was performed in the same manner as in Example 1. The results are shown in Table 6 below.

TABLE 6

Action Items Sample 5 Sample 6 color 3.8 3.7 smell 3.7 3.7 flavor 3.8 3.6 Texture 3.7 3.8 Viscosity 3.7 3.8 Overall likelihood 3.8 3.7

As shown in Table 6, instant sweet potato porridge with better taste and viscosity than the experimental example was obtained, and sample 5 was evaluated to be somewhat better.

While the embodiments of the present invention have been described above, the present invention may use various changes, modifications, and equivalents. It is clear that the present invention can be applied in the same manner by appropriately modifying the above embodiments. Accordingly, the above description does not limit the scope of the invention as defined by the limitations of the following claims.

1 is a flowchart sequentially showing a method for producing sweet potato-containing instant food according to the first embodiment of the present invention.

2 is a flowchart sequentially showing a method for producing sweet potato-containing instant food according to a second embodiment of the present invention.

Claims (9)

In the sweet potato-containing instant food manufacturing method, Sweet potato powder preparation step of washing sweet potatoes, peeling, vacuum drying and pulverizing to produce sweet potato powder; Onion powder preparation step of producing a steamed onion powder by steaming the peeled onion for 5 to 20 minutes, vacuum drying and grinding; 15 to 50 parts by weight of whole milk powder, 2 to 10 parts by weight of steamed onion powder, 0.3 to 5 parts by weight of salt and 0.1 to 3 parts by weight of parsley powder, and then mixed with sweet potato powder Mixing step of preparing a; Sweet potato-containing instant food manufacturing method comprising the step of packaging the sweet potato mixed powder. The method of claim 1, The sweet potato in the sweet potato powder preparation step, the sweet potato containing instant food, characterized in that at least one of the sweet potato or steamed sweet potatoes. delete The method of claim 1, The sweet potato mixed powder, sweet potato powder 100 parts by weight, whole milk powder 22 parts by weight, onion powder 3.7 parts by weight, salt 2.2 parts by weight, sweet potato-containing instant food production method characterized in that it comprises 0.3 parts by weight. delete delete The method according to claim 1 or 2, After releasing the vacuum packaging, sweet potato-containing instant food manufacturing method, characterized in that it further comprises a soup manufacturing step for producing a soup or porridge by mixing 200 to 500 parts by weight of water with respect to 100 parts by weight of the sweet potato mixture powder . Steamed sweet potato powder or raw sweet potato powder 100 parts by weight; 15 to 50 parts by weight of whole milk powder; 2 to 10 parts by weight of steamed onion powder; Sweet potato containing instant food comprising 0.3 to 5 parts by weight of salt, and 0.1 to 3 parts by weight of parsley powder. delete

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