KR101292331B1 - Portable processed foods containing property-improving agent and method of manufacturing the same - Google Patents

Abstract

The present invention relates to a portable processed food added with a physical property improving agent and a manufacturing method thereof, and more particularly, to a method for producing a portable processed food prepared by adding a physical property improving agent to sweet potatoes, potatoes, corn, pumpkin or sweet pumpkin. Portable processed food according to the present invention has the advantage that it can be easily ingested through the improvement of distribution and storage of sweet potatoes, potatoes, corn, pumpkin or sweet pumpkin through physical properties improving agent.

Description

PORTABLE PROCESSED FOODS CONTAINING PROPERTY-IMPROVING AGENT AND METHOD OF MANUFACTURING THE SAME}

The present invention relates to a portable processed food and a method for producing the same to which the property improving agent is added.

Traditionally, sweet potatoes, potatoes, corn, pumpkins or squash are sold immediately after harvesting or are being consumed as processed food materials such as starch raw materials and cold noodles.

In addition, sweet potatoes, potatoes, corn, pumpkin, or sweet pumpkin have a high moisture and sugar content, a low moisture and sugar content, and high starch and fiber content. Bars are large and are largely primarily due to varieties. As such, sweet potatoes, potatoes, corn, pumpkin or sweet pumpkin have been used as food substitutes since ancient times, and the consumption of portable processed foods has recently increased.

Therefore, the present inventors add a physical property improving agent to sweet potato, potato, corn, pumpkin or sweet pumpkin in order to easily ingest the sweet potato, potato, corn, pumpkin or sweet pumpkin in order to distribute and store the sweet potato, potato, corn, pumpkin or sweet pumpkin products. The present invention has been found to produce a more effective portable processed food.

An object of the present invention is to provide a portable processed food prepared by adding a property improving agent to sweet potatoes, potatoes, corn, pumpkin or sweet pumpkin.

In one embodiment of the present invention, there is provided a method for washing a subject material and adding a physical property improver to the washed subject material to produce a portable processed food, wherein the subject material is sweet potato, potato, corn, pumpkin or sweet pumpkin. The physical property improving agent is gelatin, carrageenan gum or agar powder, and agar powder is particularly preferable. The property improving agent is 5% to 10% by weight of the total weight of the portable processed food.

In one embodiment of the present invention, there is provided a portable processed food to which the property improving agent is added to the subject material, the subject material is sweet potato, potato, corn, pumpkin or sweet pumpkin. The physical property improving agent is gelatin, carrageenan gum or agar powder, and agar powder is particularly preferable.

For reference, the portable processed food refers to a food that is easy to eat because it is easy to carry like a sausage.

Portable processed food according to the present invention has an advantage that it can be easily ingested through improved distribution and storage of sweet potatoes, potatoes, corn, pumpkin or sweet pumpkin through physical properties improving agent.

1 is a photograph showing the final sweet potato sausage product.
Figure 2 is a photograph showing the difference in color of sweet potato sausage product by the addition of the acidity regulator.
Figure 3 is a graph showing the palatability of the sweet potato sausage products according to the gelatin content difference.
Figure 4 is a graph showing the hardness difference of sweet potato sausage product according to the difference in gelatin content.

Hereinafter, the present invention will be described in detail by the following examples. However, the following examples are illustrative of the present invention, and the contents of the present invention are not limited by the following examples.

Example

Example  1. Preparation of Sweet Potato Food

Example 1-1. Experimental material

Yeoju's pumpkin sweet potatoes were washed and steamed into kitchen aids (St. Joseph, Michigan, USA). Physical property modifiers (gelatin, carrageenan gum, agar) dissolved in purified water were added, followed by additional ingredients (sugars and acidulants). After that, maca and Garcia cambogia were used as primary powders, and vitamins and minerals were added as secondary powders. Finally, sweet potatoes were added and casing was made in the form of sausage.

Example  1-2. Properties Improving agent

① gelatin; Gelatin (Sammi Co. LTD, Korea) was used by heating and dissolving in purified water, compared with those added in 6%, 7%, 7.5% and 8% of the total content.

② carrageenan sword; Carrageenan gum (MSC Co. LTD, Korea) was dissolved in purified water, ground in a blender and added to sweet potatoes. The gum content was compared by adding 5%, 7% and 8% of the total.

③ agar; Powder agar was heated and dissolved in purified water and compared with those added at 1%, 3.5% and 5% of the total content.

Example  1-3. Manufacture process

Manufacture process Main Content Raw material
↓
wash
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Cooking
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Sweet Potato Mixing
↓
Gelatin dissolution
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Submaterial Dissolution
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Primary powder mixing and stirring
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Secondary powder mixing and stirring
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Incense
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Property check
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Forming and packing
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Sterilization
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Cooling
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dry
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product
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Save o Prepare sweet potato, pumpkin sweet potato or purple sweet potato.

o Remove foreign substances while washing sweet potatoes with water.

o Steam sweet potatoes at 100 ℃ for 30 minutes.

o Mix sweet potatoes with shells.

o The gelling agent is poured into purified water and dissolved in heated or cold water.

o Weigh and mix sugars, acidulants, etc. by unit and dissolve in the solution containing gelling agent.
o Add the gelling agent and primary secondary ingredients (glucose rice powder, etc.) dissolved in the mixed steamed sweet potato and mix with stirring.

o Add secondary powders (vitamins & minerals) to the mixture and mix with stirring.

o Add sweet potato flavor and stir for 3 minutes.

o Make sure sweet potatoes, gelatin and powder are mixed well.
o Molded in a sausage machine and packaged.

o Sterilize at 100 ℃ for 20-40 minutes.

o Cool down to below 5 ℃ for 30 minutes.

o Dry the surface.

o After packaging and labeling, complete with the product.

o Store the final product at low temperature-- → room temperature.

Example  2. Analysis of Sweet Potato Foods

Example  2-1. Check sign

Researchers with experience in sensory evaluation were asked to fully understand the purpose of the experiment and then to test. Ten inspectors were evaluated for the appearance, aroma, chewiness, taste, and overall preference of the product by 9-point scale. At this time, the appearance, aroma, and chewability of the product mean that the higher the score, the better the preference. The higher the score, the higher the score, the higher the quality, the higher the purchase intention.

Example  2-2. Texture

When inserting to the point where it is half the total thickness at 50mm / min inward with Rheometer Compac-100 (CR-200D, Sun Scientific Co. Ltd., Tokyo, Japan) with probe with 3mm shaft diameter The resistance value of the tissue to be expressed is expressed in kg _f .

Example  2-3. Color difference

Measured using a color difference meter (CR-400, Minolta co., Japan), and then displayed as Hunter L, a, and b values, and using a white standard plate (L = 99.75, a = -0.49, b = 1.96). After the correction was used for color measurement.

Example  3. Color improvement test of sweet potato food

Example  3-1. Acidity control agent  Comparative Experiment of Quality Improvement of Sweet Potato Food by Addition

As a result of the color improvement experiment of sweet potato food by adding acidity regulator, it was found that the added product maintains the yellow color peculiar to sweet potato, which showed higher preference than no addition in appearance. In addition, the added group showed a high preference in taste as the harmony of sugar and acid was properly represented. Table 2 shows the results of adjusting the quality improvement of sweet potato sausage by adding acidity regulator.

Raw material name No furniture (g) Addition port (g) Base material sweet potato 500 500 Soy Protein (Alconti) 20 20 Part fee Sugar 20 20 Citric acid - One Apple Powder 50 50 pectin 10 10 Other materials 82 84 Purified water 318 315 Sum 1000 1000

When the acidity regulator was added, it was found that the L value of the initial sweet potato mix was 55.93 and the total color was darkened with the addition group (56.72 value). In the case of the b value of yellow color, the sweetness of the sweet potato mixed with the acidity regulator was 19.49, which was higher than the 16.76 value without the addition of the acidity regulator. Therefore, the addition of acidity regulators showed that the overall color of sweet potato sausage products remained dark yellow. Table 3 shows the color difference of sweet potato sausage products by adding acidity regulator. In the above, other subsidiary materials are xylitol, taste salt and vitamins.

Treatment Hunter ’s value L ^{1 )} a ^{2 )} b ^{3 )} No furniture 56.72 ⁴⁾ ± 0.6 -0.1 ± 0.2 16.76 ± 1.2 Addition 55.93 ± 0.7 -2.93 ± 0.2 19.49 ± 0.7

1) L: (0) black ～ (100) white 2) a: (-) green ～ (+) redness 3) b: (-) blue ～ (+) yellow

4) Average ± Standard deviation of triplicate determinations.

Example  4. Sensory test of sweet potato food

The items of appearance, flavor, sweetness, chewiness and overall acceptability of sweet potato sausage products by the difference in acidity regulators were evaluated.

In terms of appearance, the addition of acidity regulator showed 8.2 preference, which was higher than the no addition group (6.8). This is inferred to be due to the addition of the acidity regulator similar to the results shown in the color difference, so that the color of the sweet potato sausage product was generally dark yellow. In the case of sweetness, the acidity-adjusting product was 7.5 points higher than the non-added households (7.0 points), indicating that the proper combination of sourness and sweetness also affected the sweetness of sweet potato sausage products. However, it was found that the addition of acidity regulator did not significantly affect the aroma and chewability of the product. Table 4 shows the sensory test results of sweet potato sausage products by the difference in acidity regulator.

Treatment Items Appearance Flavor Sweetness Chewiness Overall
acceptability No furniture 6.8 7.3 7.0 7.6 7.2 Addition 8.2 7.3 7.5 7.7 7.9

1) Each value represents mean of the ratings evaluated by 10 judges using a 9-point scale (1 = minimum, 5 = borderline, 9 = maximum degree of approval)

Example  5. Property Improvement Test of Sweet Potato Foods

Example  5-1. Cold-distributable Diet Sweet Potato Sausage Products with Gelatin

When the gelatin content was added to 6%, 7%, 7.5% and 8% of the total, the product with 6% gelatin content appeared to be optimal properties. In addition, the sweetness and sourness of the sweet potato sausage product has become a suitable product not only in the physical properties but also in the color and preference of the product (appearance, aroma, chewability, overall taste). However, the product was gelled in the refrigerated state when the product was distributed and stored by adding gelatin, but as the product was solvated at room temperature, physical properties change and deformation of the product occurred. Therefore, it is judged that diet sweet potato products for refrigeration distribution can be maintained by adding 6% gelatin of the total content to maintain optimal quality. Table 5 shows the results of adjusting the mixing ratio of sweet potato sausages according to the difference in gelatin content.

Raw material name GoFu-1 (g) GoFu-2 (g) GoFu-3 (g) GoFu-4 (final) (g) GoFu-5 (g) Base material sweet potato 500 505 510 520 530 gelatin 80 75 70 60 50 Part fee Sugar 30 30 30 30 30 Citric acid One One One One One Sorbitol 40 40 40 40 40 Apple Powder 10 10 10 10 10 pectin 5 5 5 5 5 Other materials 76 76 76 76 76 Purified water 258 258 258 258 258 Sum 1000 1000 1000 1000 1000

The appearance, aroma, chewiness and overall acceptability of the product according to the difference between the sweet potato and gelatin are shown in FIG. 3. The higher the gelatin content of 8%, the lower the palatability of appearance (6 points) and chewability (5 points). On the other hand, the low gelatin content of 5% showed the appearance (6 points) and chewability (6 points). ) Was low. It was found that the higher the gelatin content, the harder the physical properties of the product, and the lower the gelatinous content, the thinner the physical properties of the product. Therefore, GoFu-4 products with a sweet potato content of 52% and gelatin content of 6% showed the highest acceptability with 8 points in appearance and chewiness, respectively. The overall acceptability score was highest with 8 points in GoFu-4 products. In the above, other subsidiary materials are xylitol, taste salt and vitamins.

In addition, the hardness difference of the product according to the difference between the sweet potato and gelatin is shown in FIG. GoFu-1, which had the highest gelatin content of 8%, showed the highest hardness of 0.08 kgf. The lower the gelatin content, the lower the hardness of GoFu products. As gelatin content of 6% is represented by 0.04kgf, it is judged that it is the most preferred hardness when consumed by consumers, as can be seen from the palatability test (FIG. 3). At 5% lower gelatin, the hardness was 0.02 kgf, which was inadequate as it was thin to make a sausage product.

Table 6 shows the color difference of sweet potato sausage products according to the difference in gelatin content. GoFu-1 with gelatin content of 8% showed 53.40 value of L and 13.29 value of b, which showed bright yellow color compared to the comparison. On the other hand, GoFu-4 and GoFu-5, which had the smallest gelatin content of 5% or 6%, had the highest L value of 50.00, 49.85 value, and b value of 14.25 and 14.33 value, respectively. As the gelatin content decreases, the sweet potato content increases, while the L value, which represents the overall brightness of the product, decreases, while the b value tends to increase slightly.The difference in sweet potato content affects the overall color of the sweet potato sausage product. I think it was given.

Treatment Hunter ’s value L ^{1 )} a ^{2 )} b ^{3 )} GoFu-1 53.40 ⁴⁾ ± 1.32 -3.93 ± 0.35 13.29 ± 0.49 GoFu-2 52.13 ± 1.78 -3.33 ± 0.46 13.85 ± 0.89 GoFu-3 51.58 ± 1.06 -3.73 ± 0.06 14.23 ± 0.45 GoFu-4 50.00 ± 1.20 -3.66 ± 0.37 14.25 ± 1.19 GoFu-5 49.85 ± 1.53 -3.52 ± 0.25 14.33 ± 1.55

1) L: (0) black ～ (100) white 2) a: (-) green ～ (+) redness 3) b: (-) blue ～ (+) yellow

4) Average ± Standard deviation of triplicate determinations.

Example  5-2. Carrageenan  Cold Distribution Diet Sweet Potato Sausage Products with Gum

By adjusting the content ratio of steamed sweet potato and carrageenan, we tried to make products available at room temperature distribution. The least amount of carrageenan added was 5%, which resulted in not only smooth texture, but also physical properties were thinner than sausage type. The products with increased carrageenan content of 7% and 8% were suitable for storage and distribution at room temperature, but the carrageenan's peculiar salty taste was felt to be unsuitable for the product. Therefore, in order to reduce the salty taste while maintaining the intrinsic viscosity of carrageenan, instead of maintaining the carrageenan content at 7%, the final product was a CG-4 product without added refined salt. Table 7 shows the adjustment test results of sweet potato and carrageenan mixture ratio for room temperature distribution.

Raw material name CG-1 (g) CG-2 (g) CG-3 (g) CG-4 (final) (g) Base material Steamed sweet potato 530 510 500 510 Carrageenan 50 70 80 70 Part fee Sugar 30 30 30 30 Citric acid One One One One Sorbitol 40 40 40 40 Apple Powder 10 10 10 10 pectin 5 5 5 5 Other materials 75 75 75 75 Purified water 259 259 259 259 Sum 1000 1000 1000 1000

In addition, the difference in appearance, aroma, chewiness, taste and overall preference of the product according to the difference in carrageenan content for distribution at room temperature is shown in Table 8. CG-1 products, which had a carrageenan content of 5%, had an appearance and chewability of 6 points and 5 points, respectively. This had a disadvantage in that the tissue was not smooth when the physical properties of the product were adjusted by adding carrageenan compared to the product using gelatin, and the physical properties of the product were thinner than those of the sausage type. The products with carrageenan content of 7% and 8% showed chewiness of 6 points and 7 points, respectively, so that the properties of the sausage were made even at room temperature storage and distribution. However, in taste, it was shown as 5 points and 4 points, respectively, which was found to be unsuitable for products as the carrageenan's saltiness was strongly felt as the carrageenan content increased. Therefore, in order to reduce the salty taste while maintaining the intrinsic viscosity of carrageenan, instead of maintaining the carrageenan content at 7%, CG-4 was added as a final product without flavor salt. As can be seen from the palatability evaluation, CG-4 products scored 8 points for appearance, aroma, chewability, taste and overall palatability. In the above, other subsidiary materials are xylitol, taste salt and vitamins.

Items apperance flavor chewiness taste overall acceptability CG-1 6.2 ¹⁾ 8.2 5.4 6.2 6.1 CG-2 7.3 8.2 6.5 5.5 7.2 CG-3 8.1 8.2 7.3 4.3 7.5 CG-4 8.5 8.2 8.8 8.8 8.5

One) Each value represents mean of the ratings evaluated by 10 judges using a 9-point scale (1 = minimum, 5 = borderline, 9 = maximum degree of approval)

Example  5-3. Cold-dissipated Sweet Potato Sausage Product with Agar

When the amount of agar added to 1%, it was found that the physical properties were weak to make a sweet potato diet product. In addition, agar products with an increased amount of agar added to 5% have a property of absorbing water, and as a result, the properties of the agar have become harder, resulting in poor commerciality. Therefore, making a sweet potato sausage product at room temperature distribution by adding 3.5% agar showed that the appearance, chewability, and taste of the product were the most optimal. I was. Table 9 shows the results of the adjustment of sweet potato and agar for room temperature distribution.

Raw material name EM-1 (g) EM-2 (g) EM-3 (g) EM-4 (g) Base material Steamed sweet potato 500 500 500 490 Agar 10 35 50 25 Part fee Sugar 30 30 30 30 Citric acid One One One One Sorbitol 40 40 40 40 Apple Powder 10 10 10 5 pectin 5 5 5 10 Glutinous rice powder - - - 20 Other materials 76 76 76 76 Purified water 328 303 288 303 Sum 1000 1000 1000 1000

In addition, the appearance, aroma, chewiness, taste and overall preference of the product according to the agar content difference for room temperature distribution are shown in Table 10. The EM-1 product, which had agar content of 1%, had 6.7, 6.2, and 6.1 points in appearance, chewability, and taste, respectively, indicating that the physical properties were weak to make a sweet potato diet product at room temperature. The EM-3 product, which increased the amount of agar added to 5%, was found to have hardened physical properties as the agar absorbed water. This appears to be the lowest in terms of commerciality, as the appearance, chewability and taste of EM-3 products are 4.3, 5.0 and 4.5, respectively. Therefore, when making sweet potato sausage products at room temperature using agar, add 3.5% agar, which is a combination of EM-2 and EM-4, and add 2% of glutinous rice powder as in EM-4. It is judged to be the most suitable amount according to the highest chewability and taste. In the above, other subsidiary materials are xylitol, taste salt and vitamins.

Items apperance flavor chewiness taste overall acceptability EM-1 6.7 ¹⁾ 8.1 6.2 6.1 6.4 EM-2 7.5 8.1 7.8 7.9 7.8 EM-3 4.3 8.1 5.0 4.5 5.2 EM-4 7.6 8.2 8.0 8.0 8.0

One) Each value represents mean of the ratings evaluated by 10 judges using a 9-point scale (1 = minimum, 5 = borderline, 9 = maximum degree of approval)

Example  5-4. Property improvement result

Diet sweet potato products for refrigeration distribution by adding 6% gelatin in the total content can maintain the optimum quality. In the manufacture of diet sweet potato products for distribution at room temperature, a treatment group that adds 7% of carrageenan without adding refined salt was good, and when agar was added, 3.5% of the total content was added as a sweet potato sausage product. Physical properties were shown.

While the present invention has been described with reference to exemplary embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. You will know. In addition, many modifications may be made to adapt a particular situation and material to the teachings of the invention without departing from the essential scope thereof. Accordingly, it is intended that the invention not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but that the invention be construed as including all embodiments falling within the scope of the appended claims.

Claims (9)

Washing the unpeeled sweet potatoes;
Steaming the washed sweet potato at 100 ° C. for 30 minutes;
Crushing the steamed sweet potatoes;
Adding 2.5% by weight of agar powder and 2% by weight of glutinous rice powder to the total weight of the whole portable sweet potato processed food to the mashed sweet potato.
Method for manufacturing portable sweet potato processed food. Washing the unpeeled sweet potatoes;
Steaming the washed sweet potato at 100 ° C. for 30 minutes;
Crushing the steamed sweet potatoes;
Adding 6% by weight of gelatin to the mashed sweet potato relative to the total weight of the whole portable sweet potato processed food.
Method for manufacturing portable sweet potato processed food. Washing the unpeeled sweet potatoes;
Steaming the washed sweet potato at 100 ° C. for 30 minutes;
Crushing the steamed sweet potatoes;
Adding 7% by weight of carrageenan gum to the total weight of the whole portable sweet potato processed foods to the mashed sweet potato
Method for manufacturing portable sweet potato processed food. delete delete delete delete delete delete

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