KR101093422B1 - Sweet potato corepaste and its product using the same - Google Patents

Sweet potato corepaste and its product using the same Download PDF

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KR101093422B1
KR101093422B1 KR1020090019389A KR20090019389A KR101093422B1 KR 101093422 B1 KR101093422 B1 KR 101093422B1 KR 1020090019389 A KR1020090019389 A KR 1020090019389A KR 20090019389 A KR20090019389 A KR 20090019389A KR 101093422 B1 KR101093422 B1 KR 101093422B1
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sweet potato
yokan
agar
sediment
chestnut
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KR1020090019389A
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KR20100100478A (en
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신말식
김재숙
송지영
이승현
김민영
김지명
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전남대학교산학협력단
해남군
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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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Confectionery (AREA)

Abstract

본 발명은 고구마앙금과 그를 이용한 가공식품을 개시하는 것으로 수지(얄라핀)함량이 낮은 품종의 고구마를 선택하여 증숙한다음 껍질을 제거하고 여기에 물엿, 슈거파우더, 한천을 첨가하여 혼련하여 고구마앙금을 제조하고, 이를 이용하여 고구마만주, 고구마양갱 등 신규한 고구마가공식품을 제공하는 뛰어난 효과가 있다.The present invention discloses sweet potato sediment and processed foods using the same. Selected and steamed varieties of sweet potato with low resin (yalapine) content and then peeled and kneaded by adding syrup, sugar powder, and agar to the sweet potato sediment To prepare, and using this, there is an excellent effect of providing a new sweet potato processed food, such as sweet potato manju, sweet potato yokan.

고구마앙금, 가공식품, 물엿, 슈거파우더, 한천, 만주, 양갱 Sweet potato sesame, processed food, starch syrup, sugar powder, agar, manchuria, yokan

Description

고구마앙금과 그를 이용한 고구마가공식품{Sweet potato corepaste and its product using the same}Sweet potato corepaste and its product using the same}

본 발명은 고구마앙금 제조방법과 고구마앙금을 이용한 가공식품을 개시한다.The present invention discloses a method for producing sweet potato sediment and processed food using sweet potato sediment.

전통적으로 고구마는 수확후 겨울동안 저장하여 두었다가 봄철에 대체식품으로 이용되어 왔으나 최근에는 수확 후 즉시 판매하거나 전분질원료, 냉면원료 등 가공식품 소재로 그 소비가 증가되고 있다.Traditionally, sweet potatoes have been stored for winter after harvesting and used as alternative foods in spring. However, recently, sweet potatoes are sold immediately after harvesting or processed foods such as starch raw materials and cold noodles raw materials.

고구마는 수분과 당질의 함량이 높은 품종에서부터 수분과 당질함량이 적고 전분질 및 섬유질 함량이 높은 것이 있는데 이와 같은 구성성분의 차이는 산지의 기후와 토질의 영향하는 바 크고 근본적으로는 주로 품종에 기인하는 바 크다.Sweet potatoes have high moisture and sugar content, low moisture and sugar content, high starch and fiber content. The difference in composition is largely influenced by the cultivation and climate. The bar is big.

본 발명에서는 고구마산지로서 해남군일대에서 주로 생산되는 황토밤고구마와 호박고구마 등 유색고구마를 가공식물 소재에 사용하기 위해 실험재료로 사용되었다. 특히, 황색고구마는 β-Carotine(베타 캐로틴)함량이 높고, 자색고구마는 antocyan(안토시아닌)색소성분의 함량이 높은 특징이 있다.In the present invention, as the sweet potato producing region, colored sweet potatoes such as ocher chestnut sweet potato and pumpkin sweet potato, which are mainly produced in Haenam-gun, were used as experimental materials. In particular, the yellow sweet potato has a high content of β-Carotine (beta carotene), the purple sweet potato has a high content of antocyan (anthocyanine) pigment.

본 발명에서 사용되는 생고구마원료는 가공식물의 종류에 따라 적의 선택하는데 그 특징이 있다.Raw sweet potato raw material used in the present invention is characterized in that it is appropriately selected according to the type of processed plants.

고구마앙금은 수지(얄라핀)함량이 낮고 갈변이 적은 품종의 밤고구마를 사용하여야 바람직하다. 또 저장중에 냉해로 인해 변질된 것은 사용할 수 없으며, 전분함량이 높아 증자 후 끈끈하지 않은 밤고구마품종이 바람직하다.
종래에도 유색고구마를 선택하여 고구마 앙금을 제조하고는 방법이 국내 특허 제1996-13119호에 개시되어 있으나, 이는 밤고구마가 아니라 수지 함량이 높고 전분함량이 낮아 증숙하면 점도가 높아져서 질퍽질퍽하여 고구마껍질을 미리 박피하고 절단하여 35℃물에 3시간 이상 침적하여 수지성분(고구마진)을 완전히 제거한 다음 증숙하여 사용하여야 하는 단점이었다.Sweet potato sediment is preferably used with chestnuts of low varieties and low browning. In addition, deteriorated due to cold sea during storage can not be used, the high starch content is not sticky chestnut varieties after cooking is preferred.
Conventionally, a method for manufacturing sweet potato sediment by selecting colored sweet potato is disclosed in Korean Patent No. 1996-13119. However, this is not chestnut sweet potato, but high resin content and low starch content. It was a disadvantage that it had to be peeled and cut in advance and soaked in water at 35 ° C. for more than 3 hours to completely remove the resin component (sweet potato margin) and then steam and use it.

본 발명의 목적은 상기와 같은 점들을 감안하여 수지함량이 낮고 전분함량이 높아 점도가 낮은 해남산 밤고구마를 이용한 고구마앙금을 제공하는데 있다.SUMMARY OF THE INVENTION In view of the above, an object of the present invention is to provide a sweet potato sediment using Haenamsan sweet potato with low viscosity and high starch content.

본 발명의 다른 목적은 상기 고구마앙금을 이용한 신규한 가공식품을 제공하는데 있다.Another object of the present invention is to provide a novel processed food using the sweet potato sediment.

본 발명의 또 다른 목적은 본 발명의 바람직한 실시예에 따라 자연스럽게 제시될 것이다.Another object of the present invention will naturally be presented according to a preferred embodiment of the present invention.

본 발명의 상기 목적은 수지(얄라핀)함량이 낮고 전분함량이 높아 증자후에 점도(粘度)가 낮은 밤고구마를 선택하는 단계와; 상기 밤고구마를 증숙하는 단계와; 상기 증숙한 고구마의 껍질을 벗기는 단계(Peeling Step)와; 껍질이 제거된 증숙고구마에 물엿, 슈가파우더, 한천을 첨가하여 혼련하는 단계로 구성된다. 나아 가, 본 발명의 다른목적은 상기 제조된 고구마앙금을 이용하여 고구마만주와 고구마양갱을 제공하므로서 달성하였다.The above object of the present invention comprises the steps of selecting chestnuts having a low viscosity (yalapine) and high starch content and low viscosity after cooking; Steaming the sweet potato; Peeling step (Peeling Step) of the steamed sweet potatoes; It is composed of kneading by adding syrup, sugar powder, and agar to steamed sweet potatoes with peeled skin. Furthermore, another object of the present invention was achieved by providing sweet potato manju and sweet potato yokan using the prepared sweet potato sediment.

본 발명은 신규한 고구마앙금을 제공하는 효과와 상기 고구마앙금을 이용하여 지금까지 존재하지 않았던 새로운 고구마가공식품으로서 고구마만주와 고구마양갱을 제공하는 뛰어난 효과가 있다.The present invention has the effect of providing a new sweet potato sediment and the sweet potato manju and sweet potato yokan as a new sweet potato processed food that did not exist so far using the sweet potato sediment.

이하, 본 발명의 구체적인 내용을 바람직한 실시예를 통하여 상세히 설명한다.Hereinafter, the specific contents of the present invention will be described in detail through preferred embodiments.

본 발명의 고구마앙금의 제조방법은 하기와 같다.The manufacturing method of sweet potato sediment of the present invention is as follows.

제1공정 : 고구마의 선택단계Step 1: Selection of Sweet Potatoes

본 발명에 적절한 고구마앙금을 제조하기 위하여는 수지(얄라핀)함량이 낮고 전분함량이 높아 증자 후 점도가 낮은 고구마를 선택한다. 상기 목적에 부합되는 바람직한 고구마는 해남산 밤고구마였다.In order to prepare a sweet potato paste suitable for the present invention, a sweet potato having a low resin (yalapine) content and a high starch content and having a low viscosity after cooking is selected. A preferred sweet potato meeting the above purpose was Haenam chestnut sweet potato.

제2공정 : 밤고구마의 증숙단계Second Process: Steaming Stage of Sweet Potatoes

물로 수세하여 100℃이상의 증숙기(찜기)에 넣어 증숙하였다.Washed with water and put in a steamer (steam) of more than 100 ℃ steamed.

제3공정 : 껍질 제거단계Third Step: Peel Removal

상기 증숙된 고구마의 껍질을 제거한다.The skin of the steamed sweet potatoes is removed.

제4공정 : 부재료 첨가 후 혼련단계4th step: kneading step after addition of subsidiary material

껍질이 제거된 고구마에 물엿, 슈가파우더, 한천을 혼합하고 잘 혼련시켰다.Sweet potato, peeled sweet potato, sugar powder, and agar were mixed and kneaded well.

제5공정 : 고구마가공식품의 제조단계5th step: manufacturing sweet potato processed food

상기 제4공정의 결과 얻은 고구마앙금을 사용하여 고구마만주와 고구마양갱을 제조한다.Sweet potato manju and sweet potato yokan are prepared using the sweet potato sediment obtained as a result of the fourth step.

(실시예1) 유색고구마 수앙금제조Example 1 Preparation of Colored Sweet Potato Suang Geum

상기 제1공정 내지 제3공정을 통해 증숙하여 껍질을 벗긴 따끈따끈한 해남산 밤고구마 1kg에 물엿 30g, 한천 8g을 넣어 잘 혼련하여 수고구마앙금을 얻었다(도1a).30 g of starch syrup and 8 g of agar were added to 1 kg of warm Haenam chestnut sweet potato steamed and peeled through the first to third processes to kneaded well to obtain a sweet potato sediment (Fig. 1a).

(실시예2) 유색고구마 주황미앙금제조Example 2 Production of Colored Sweet Potato Orange Muang

해남산 밤고구마 570g에 주황미 400g, 주황미분말 30g, 슈가파우더 100g, 한천 8g을 첨가 혼합 후 잘 혼련하여 주황미앙금을 제조하였다(도1b).570 g of Haenam chestnut sweet potato 400g of orange rice, 30g of orange fine powder, 100g of sugar powder, and 8g of agar were mixed and mixed well to prepare orange rice paste (Fig. 1b).

(실시예3) 신자미앙금제조(Example 3) Shinjami gold production

상시 실시예1과 같이 하여 제3공정결과 얻은 해남산 밤고구마 650g에 신자미 350g, 슈가파우더 100g, 한천 8g, 물엿 40g을 첨가 혼합한 후 잘 혼련하여 신자미앙금을 제조하였다(도1c). In the same manner as in Example 1, 350 g of Haenamsan sweet potato sweet potato obtained as a result of the third process was added with 350 g of Shinjami, 100 g of Sugar powder, 8 g of agar, and 40 g of starch syrup, and then kneaded well to prepare a Shinjami sediment (FIG. 1c).

(실시예4) 고구마만주의 제조Example 4 Preparation of Sweet Potato Manju

스텐레스용기에 본 발명 고구마앙금 80g을 투입하고 계란노른자 5개, 연유 375g, 베이킹파우더 10g, 중조 0.5g을 넣고 나무주걱으로 풀어주었다. 30분 후 체친 우리밀가루를 넣고 반죽한 다음 20분을 방치하고 얻은 반죽(dough)을 20g씩 분 할하여 고구마앙금 25g씩 싸서 고구마모양으로 성형한 후 미리 예열된 Oven에 넣어 135~180℃에서 15~20분간 Baking하여 고구마만주로 제조하였다(도2).80 g of the sweet potato sediment of the present invention was placed in a stainless steel container, and 5 egg yolks, 375 g of condensed milk, 10 g of baking powder, and 0.5 g of sodium bicarbonate were added to a wooden spatula. After 30 minutes, knead the flour into the dough, knead it, and then leave it for 20 minutes, divide the obtained dough into 20g each, wrap it with 25g of sweet potato sediment, shape it into sweet potatoes, and put it in a preheated oven to 15 at 135 ~ 180 ℃. Baking for ~ 20 minutes to prepare a sweet potato manju (Fig. 2).

(실시예5) 고구마양갱의 제조Example 5 Preparation of Sweet Potato Yokan

물 1.4L에 한천 25g을 넣고 강한 불에서 15분간 끓여 한천이 완전히 용해된 후 설탕 500g을 투입하였다. 밤고구마 앙금(수앙금) 2kg을 넣고 103℃에서 15분간 졸인다음, 다시 물엿 80g을 투입하여 저어주되 양갱틀에 붓기 5분전까지 저어준다. 당절임고구마 400g을 함께 양갱틀에 넣어 냉각시켜 수양갱을 제조하였다(도3a).25 g of agar was added to 1.4 L of water, boiled for 15 minutes under a strong fire, and agar was completely dissolved, and 500 g of sugar was added thereto. Put 2kg of chestnut sweet potato sediment (sorghum sediment) and boil it for 15 minutes at 103 ℃. Then, add 80g of starch syrup and stir until 5 minutes before pouring into the yokan. 400g of sweet potato sweet potato was put together in a yokan mold and cooled to prepare a weeping pit (Figure 3a).

(실시예6) 고구마 주황미양갱의 제조Example 6 Preparation of Sweet Potato Orange Rice Yokan

재료와 배합비를 물 1.3L에 한천 30g, 설탕 600g, 물엿 100g, 수앙금 1.2kg, 주황미앙금 770g, 주황미분말 30g으로 한 것 외에는 배합순서와 제조방법은 상기 실시예5와 동일하게 하여 주황미양갱을 제조하였다(도3b).The blending procedure and preparation method were the same as those of Example 5 except that the ingredients and the mixing ratio were prepared in 1.3 L of water, 30 g of agar, 600 g of sugar, 100 g of starch syrup, 1.2 kg of orange sediment, 770 g of orange rice flour, and 30 g of orange rice powder. Yokan was prepared (FIG. 3B).

(실시예7) 고구마 신자미양갱의 제조Example 7 Preparation of Sweet Potato Shinjami Yokan

재료와 배합비를 물 1.4L에 한천 25g, 설탕 600g, 물엿 80g, 수앙금 1.2kg, 신자미앙금 800g으로 한 것 외에는 배합순서와 제조방법은 상기 실시예5와 동일하게하여 신자미양갱을 제조하였다(도3c).The ingredients and blending ratio were prepared in the same manner as in Example 5, except that the ingredients and the mixing ratio were 25 g of agar, 600 g of sugar, 80 g of starch syrup, 1.2 kg of sucrose, and 800 g of sperm sediment. (Figure 3c).

본 발명은 밤고구마를 선택하여 대량의 신규한 고구마앙금을 제조할 수 있는 효과가 있고 나아가 유색의 고구마앙금을 이용하여 신규한 유색의 고구마만주 및 고구마양갱 등 고구마를 이용한 신규한 가공식품을 제조할 수 있는 특징이 있으므 로 농업 및 식품가공산업상 매우 유용한 발명인 것이다.The present invention is effective to produce a large amount of new sweet potato sediment by selecting chestnut sweet potato and further to produce a new processed food using sweet potatoes such as new colored sweet potato manchu and sweet potato yokan using colored sweet potato sediment It is a very useful invention in agriculture and food processing industry because it can be characterized.

도1은 본 발명의 바람직한 실시예에 따라 제조된 고구마앙금(수앙금 : 도1a), 주황미앙금(도1b), 신자미앙금(도1c)을 보인 그림이다.1 is a picture showing the sweet potato gold (suang gold: Figure 1a), orange rice gold (Fig. 1b), jinjami gold (Fig. 1c) prepared according to a preferred embodiment of the present invention.

도2는 본 발명의 실시예에 따라 제조된 고구마만주를 보인 그림이다.Figure 2 is a view showing a sweet potato manju prepared according to an embodiment of the present invention.

도3은 본 발명의 바람직한 실시예에 따라 제조된 고구마앙금을 이용하여 제조한 밤고구마양갱(수양갱 : 도3a), 주황미양갱(도3b), 신자미양갱(도3c)을 보인 사진도이다.Figure 3 is a photograph showing the chestnut sweet potato yokan (sheep gangang: Figure 3a), orange rice yangyang (Fig. 3b), jinjami Yangyang (Fig. 3c) prepared using sweet potato sediment prepared according to a preferred embodiment of the present invention to be.

Claims (5)

수지함량이 낮고 전분함량이 높아 증자 후에도 점도가 낮은 해남산 밤고구마를 선택하는 단계와;Selecting Haenamsan chestnut sweet potato, which has a low resin content and high starch content and has a low viscosity even after cooking; 상기 밤고구마를 증숙하는 단계와;Steaming the sweet potato; 상기 증숙된 밤고구마의 껍질을 벗기는 단계와;Peeling the steamed chestnut sweet potato; 상기 껍질이 벗겨진 밤고구마1kg에 대하여 물엿30g 또는 슈가파우더100g 중 어느 하나와 한천8g을 첨가하여 혼합하는 단계로 구성된 것이 특징인 만극 또는 양갱용 고구마앙금 제조방법.Method for producing sweet potato sediment for maximal or yokan, characterized in that it comprises the step of adding any one of agar starch 30g or sugar powder 100g and agar 8g with respect to the peeled chestnut sweet potato 1kg. 삭제delete 제1항의 방법에 의해 제조된 만주 또는 양갱용 고구마앙금.Manchuria or yokan sweet potato sediment prepared by the method of claim 1. 제3항의 고구마앙금80g에 계란노른자5개, 연유375g, 베이킹파우더10g, 중조0.5g을 혼합한 것을 25g씩 분할 합하여 밀가루 반죽물 20g에 싸서 오븐에 넣고 135℃~180℃에서 15~20분간 베이킹 한것이 특징인 고구마만주.Paragraph 3, the mixture of 5 egg yolks, condensed milk 375g, baking powder 10g, 0.5g of sodium bicarbonate in 25g each divided into 25g of flour dough, put in the oven and bake for 15-20 minutes at 135 ℃ ~ 180 ℃ Sweet potato manchu is characterized by one thing. 제3항의 고구마앙금2kg을 기준으로 물 1.4L에 한천 25g을 넣고 15분간 끓여 한천이 완전히 용해 된 후, 설탕 500g을 투입하고 상기 고구마앙금 2kg을 넣고 103℃에서 15분간 졸인 다음 물엿 80g을 투입하여 저어주다가 양갱틀에 넣어 냉각 하여 제조하는 것이 특징인 고구마양갱.Add 2 g of agar to 1.4L of water based on 2 kg of sweet potato sesame seed according to claim 3, boil for 15 minutes to completely dissolve the agar. Sweet potato yokan is characterized by stirring and cooling into a yokan.
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Cited By (3)

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KR101458491B1 (en) * 2012-11-28 2014-11-13 (사)해남고구마생산자협회 Fabrication of potato article
KR20180137449A (en) 2018-12-06 2018-12-27 김나연 Sweet potato donut using natural fermented cultivar and manufacturing method thereof
KR20240081888A (en) 2022-12-01 2024-06-10 라보미 Method for manufacturing wagashi using sweet potato and wagashi produced therefof

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KR101279878B1 (en) * 2011-03-23 2013-06-28 해미원영농조합법인 Manufacture method for sweet potato sediment
KR101292331B1 (en) * 2011-08-31 2013-08-01 주식회사 퓨리바이오 Portable processed foods containing property-improving agent and method of manufacturing the same
CN107259050B (en) * 2017-06-22 2020-09-08 黄山市徽州区四海食品有限公司 Sweet potato paste and processing method thereof

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JPH1118681A (en) 1997-06-30 1999-01-26 Nippon Shokuhin Kako Co Ltd Paste state food

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JPH1118681A (en) 1997-06-30 1999-01-26 Nippon Shokuhin Kako Co Ltd Paste state food

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101458491B1 (en) * 2012-11-28 2014-11-13 (사)해남고구마생산자협회 Fabrication of potato article
KR20180137449A (en) 2018-12-06 2018-12-27 김나연 Sweet potato donut using natural fermented cultivar and manufacturing method thereof
KR20240081888A (en) 2022-12-01 2024-06-10 라보미 Method for manufacturing wagashi using sweet potato and wagashi produced therefof

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