KR101469174B1 - pie of roast sweet potatoes and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a sweet potato pie and a method for producing the sweet potato pie. More particularly, the present invention relates to a sweet potato pie which is prepared by baking fresh potatoes so as to maintain the flavor and aroma of the sweet potatoes and filling the inside thereof with potatoes.
The method for producing sweet potato pie according to the present invention comprises the steps of: adding a sweet potato to a sweet potato at a temperature ranging from 55 to 65 DEG C to increase sugar content; baking the sweet potato to be cooked in a sweet potato stage; A baking step for filling the inside of the sweet potato with the shell removed, a baking step for filling the inside of the sweet potato with the shell removed, and a baking step for applying the yolk solution to the sweet potato filled with cow, Baking < / RTI > step.

Description

[0001] The present invention relates to a sweet potato pie and a method for manufacturing the sweet potato pie,

The present invention relates to a sweet potato pie and a method for producing the sweet potato pie. More particularly, the present invention relates to a sweet potato pie which is prepared by baking fresh sweet potatoes so as to maintain the flavor and aroma of sweet potatoes and filling the inside thereof with potatoes.

The origin of the sweet potato origin is Central America, which is precisely the origin of the Yucatan Peninsula in Central America Mexico and the Orinoco River estuary in South America Venezuela. In this area, sweet potatoes have been used for humans for at least 2000 years, and the cultivars that are currently being grown are wild in the area.

It was the first time that the sweet potatoes were introduced to Korea in the Joseon Dynasty (1763) in October of that year when the martial artist who went to the correspondent office in Japan at that time saw the sweet potatoes in Tsushima, .

Such sweet potatoes are alkaline foods containing a large amount of fiber and starch, and are widely known as health foods that are very beneficial to the human body. In addition, sweet potatoes are highly productive crops because their yield per unit area is much higher than other crops.

More than half of the total production of sweet potatoes is used for edible and seed use. Among them, sweet potatoes used for cooking are processed and consumed in the form of boiled sweet potatoes, fried sweet potatoes, sweet potatoes and steamed sweet potatoes. In addition, a variety of sweets and breads made from sweet potatoes are sold.

Korean Patent Publication No. 2004-0105903 discloses a process for producing sweet potato. The above-described conventional techniques have been used to produce pizza toppings using domestic sweet potatoes which have good flavor and high nutrition through a sweet potato pretreatment process, a milk pretreatment process, a cream pretreatment process, a cheese pretreatment process, a raw material mixing process, a vacuum packaging process, , Sweet potato cake, sweet potato mousse, sweet potato cookie.

However, the conventional technology does not utilize the sweet potato itself only as a raw material to be mixed with other ingredients by processing the sweet potato.

The present invention has been made to overcome the above problems, and it is an object of the present invention to provide a sweet potato having a unique flavor and aroma of sweet potato, And a method for producing the same.

To achieve the above object, the present invention provides a sweet potato pie comprising: a main body baked and baked; A cow filled inside the body; And a coated layer formed by applying an egg yolk solution to the main body.

Wherein the cow is at least one selected from kimchi and cheese.

In order to accomplish the above object, the present invention provides a method for preparing sweet potato pie, comprising: a sweet potato step of aging sweet potato at 55 to 65 ° C to increase sugar content; A baking step of baking the sweet potatoes aged in the sweetening step; A husking step of removing the bark of the group of sweet potatoes baked in the baking step; A baking step of filling the inside of the sweet potato with the husks removed; An egg yolk solution applying step of applying an egg yolk solution to the sweet potatoes filled with the cow; And baking the sweet potatoes to which the yolk solution has been applied in an oven.

Wherein the baking step comprises the steps of: a) molding a sweet potato having the shell removed therein to form a receiving space therein, b) a burying step of filling the brewing space in the containing space, and c) So as to cover the accommodation space.

The egg yolk solution of the egg yolk solution application step is characterized in that the yolk of the egg and the yolk separated from the egg are obtained by a blender.

Wherein the pretreatment step further comprises a pre-treatment step of pre-treating the sweet potato prior to the saccharification step, wherein the pretreatment step comprises a step of sorting the sweet potatoes by size, A step of washing the fresh sweet potato after the curing step, and a step of drying the washed fresh sweet potato to remove moisture from the skin, .

As described above, according to the present invention, the sweet potato itself can be used by baking whole sweet potato and filling the inside with pie to produce pie, and at the same time, it has a unique flavor and aroma of sweet potatoes and excellent texture.

1 is a cross-sectional view illustrating a group of sweet potato pies according to an embodiment of the present invention,
2 is a cross-sectional view illustrating a group of sweet potato pies according to another embodiment of the present invention,
3 is a block diagram schematically illustrating a method for producing a group of sweet potato pie of the present invention.

Hereinafter, a group of sweet potato pies according to a preferred embodiment of the present invention will be described with reference to the accompanying drawings.

1, a sweet potato pie according to an embodiment of the present invention comprises a main body baked and baked with sweet potato, a cow 20 filled in the main body, a coated layer 30 formed by applying an egg yolk solution to the main body ).

The body will be cooked whole baked sweet potato. Thus, the present invention utilizes whole sweet potato. The body includes a base 10 having a receiving space therein so as to be filled with cowls, and a lid 15 coupled to an upper portion of the base 10 to cover the receiving space. The base 10 is made by molding a group of sweet potatoes. The remaining sweet potatoes generated during molding of the base 10 are crushed and then placed on the upper portion of the base 10 to form the lid 15.

The shape of the base 10 can be molded into various shapes. As shown in FIG. 1, the base 10 may be formed in a cylindrical shape by cutting the group of sweet potatoes in the longitudinal direction, or the base 40 may be formed in an elliptical shape by cutting the group of sweet potatoes in a long direction as shown in FIG.

The cow 20 is filled in the receiving space of the base 10. A variety of foodstuffs can be used, but preferably kimchi or cheese can be used. Kimchi and cheese are ingredients that can be combined with sweet potato flavor and improve the texture. Kimchi and cheese can be used singly or together. That is, a kimchi cut into an appropriate size may be filled into a receiving space of the base 10 to form a cow or a cheese to fill the cow. Also, it is possible to form a cow in such a form that the kimchi is placed in the lower part and then cheese is put on the kimchi.

After the cage is filled in the receiving space of the base 10, the lid 15 is covered and then the egg yolk solution is applied to form the coating layer 30. [

Egg yolk separates egg yolk and white yolk from a blender. By applying the egg yolk solution, it is possible to effectively prevent a gap or a crack from occurring at the joining portion between the lid 15 and the base 10. After applying the egg yolk solution and applying heat using an oven, the egg yolk solution hardens to form a coating layer 30 on the top of the lid 15.

Egg yolk liquor is changed from pale yellow to light yellow in the process of heating, and it gives a slightly baked-like baked color, so it visually stimulates the texture and improves the preference.

On the other hand, the group of sweet potato pies shown in Fig. 2 includes a main body baked and baked with sweet potato, a cow 50 filled in the main body, and a coating layer 60 formed by applying an egg yolk solution to the main body. The main body is composed of a base 40 and a lid 45, and the group of sweet potatoes is cut long in the lateral direction to make an elliptical base 40. The group of sweet potato pies shown in FIG. 2 are the same as those of the embodiment of FIG. 1 except for the same structure, and a detailed description thereof will be omitted.

Hereinafter, a method for manufacturing the above-described group sweet potato pie will be described.

Referring to FIG. 3, the method for preparing sweet potato pie of the present invention comprises a pretreatment step, a sweet potato stage in which sweet potatoes are aged at 55 to 65 ° C to increase sugar content, a baking step A baking step of removing the bark of the grouped sweet potatoes baked in the baking step, a baking step of filling the inside of the grouped sweet potatoes with the shell removed, and an egg yolk solution application step of applying an egg yolk solution to the sweet potatoes, And a baking step of baking the sweet potatoes in the oven to which the yolk solution has been applied. Hereinafter, each step will be described in detail.

1. Pre-processing step

The pretreatment stage is a process for pretreatment of sweet potato before the sweet potato stage which ages the sweet potato.

The pretreatment step includes, for example, a selection step, a curing step, a washing step, and a skin drying step.

First, the sweet potatoes collected in the selection step are sorted by size. Sweet potatoes are sorted by size, while picking sweet potatoes with severe spoilage and scratches. If the size of the sweet potato is too small, the size of the cut pieces in the cutting operation to be described later is small and the commerciality is deteriorated. If the size of the sweet potato is too large, it takes time to grind and cook it. Therefore, sweet potatoes have an average diameter of 6 to 14 cm.

Next, the selected sweet potatoes are subjected to a curing step in which the sweet potatoes are stored for 4 to 6 days under high temperature and high humidity conditions of 32 to 36 DEG C and 80 to 90% of humidity. Curing is performed by storing fresh sweet potatoes in a closed space such as a chamber where high temperature and high humidity conditions are maintained for a certain period of time. The curing of the high temperature and high humidity condition can cure the surface texture of the sweet potato and suppress the respiration and transpiration of the sweet potato, thereby reducing the weight loss of the sweet potato. In addition, the sweetness of the sweet potato can be improved by activating the beta amylase contained in the sweet potato. In addition, since the sweet potato forms a cork layer at the damaged area in a high temperature and high humidity condition, it is possible to prevent the pathogenic bacteria from entering and decaying.

After the curing step, wash the sweet potatoes and wash them. Repeat 2 to 3 times in running water to clean the sweet potatoes and remove the soil or foreign matter from the surface of the sweet potato. Groundwater or water can be used as wash water. Also, ozonated water can be used as washing water. Ozone water in which 0.5 to 2 ppm of ozone is dissolved can sterilize bacteria and viruses with strong oxidizing power and can remove pesticides and various organic compounds harmful to human body.

After the washing step, dry the sweet potatoes and perform the epidermis drying step to remove the water from the epidermis. Store raw sweet potatoes in a container that is dripping with water, such as baskets, and store them in a well-ventilated place to remove water.

2. Sugar stage

The sweet potato stage is a process in which sweet potatoes are aged at 55 to 65 ° C before baking to raise sugar content.

The sweetening process activates β-amylase to decompose starch and starch, which are the major components of sweet potato, into glucose, which softens the tissue and increases sugar content. Since the optimal activation temperature of beta amylase is 60 ° C, the sugar chain step proceeds in a fermentation room at 55-65 ° C. Hot air can be used to maintain the temperature of the aging room.

Fresh sweet potatoes are put into a fermentation room maintained at 55 to 65 占 폚 and aged for 40 to 60 minutes.

3. Burning step

When the sweetening step is completed, a baking step of baking and aging the aged sweet potato is performed. Fresh sweet potatoes are baked without peel.

The present invention applies a method of grilling sweet potatoes, but not a method of steaming with steam. According to the present invention, the sweetness of the sweet potato can be greatly increased by baking the sweet potato, and at the same time, the taste and flavor peculiar to the sweet potato can be improved and the preference degree can be improved.

A variety of known methods can be used for baking sweet potatoes, but it is preferable to use an oven so that the entire portion can be uniformly cooked while baking without burning the surface. If an oven is used, the oven may be adjusted to 170 to 250 ° C and then baked for 40 to 120 minutes. The temperature and time can be adjusted appropriately according to the size of the sweet potato. In addition, it is needless to say that the sweet potato can be baked using a conventional sweet potato grinding method without using an oven.

4. JEFF Phase

After baking the sweet potato, remove the shell of the sweet potato. The shells can be hand-held or automated. A group of sweet potatoes is carried out before cooking so that the peel can be easily removed. After removing the shell of the sweet potatoes, they are allowed to cool at room temperature (15 to 25 ° C).

5. Confectionary phase

Next, a baking step is carried out to fill the inside of the sweet potatoes with the husks removed.

Wherein the baking step comprises the steps of: a) molding a sweet potato having the shell removed therein to form a receiving space therein, b) a burying step of filling the brewing space in the receiving space, and c) And covering the accommodation space.

The baking step will be concretely described. The base forming the main body is formed in the molding step. As shown in FIG. 1 or FIG. 2, one group of sweet potatoes is cut in the transverse direction or cut in the longitudinal direction to obtain a group of sweet potatoes, and then the upper part is dug out to form a receiving space. When the base on which the accommodation space is formed is prepared, the cow is filled in the accommodation space.

As described above, various ingredients can be used, but preferably kimchi or cheese can be used.

The cow is filled in the accommodation space and the cover is formed on the upper part of the base to seal the accommodation space. The remaining sweet potatoes that are produced during the molding of the base are crushed, and then they are raised to a predetermined shape on the top of the base to form a cover.

6. Egg yolk solution application step

After filling the cow, apply egg yolk solution on the cover. Egg yolk separates egg yolk and white yolk from a blender. The egg yolk solution can be applied using a sprayer or a brush.

7. Baking Step

After the egg yolk solution is applied, a baking step is performed in which the sweet potatoes are baked in an oven. As an example, a sweet potato having the egg yolk solution coated therein may be placed in an oven and baked at 160 to 250 ° C for 10 to 40 minutes to finally obtain a sweet potato pie. During the baking process, the egg yolk is heated and hardened. The egg yolk which is hardened by heating turns into a light yellow color from the crinoids, and it gives a slightly baked-like baked color, so it visually stimulates the texture and improves the taste.

After the baking step, remove the sweet potato pie from the oven and allow it to stand for 1 to 3 hours at room temperature (15 to 25 ° C).

On the other hand, the sweet potato pie which is manufactured can be rapidly frozen so that it can be stored for a long time. For example, group sweet potato pies are rapidly frozen for 18 to 36 hours at -18 to -35 < 0 > C. After rapid freezing, the sweet potato pie can be packaged and stored in a frozen state for circulation.

On the other hand, in the above-described embodiment, a method of manufacturing a group of sweet potato green peas including a pretreatment step has been described, but the preprocessing step may be omitted.

Hereinafter, the present invention will be described by way of examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

Among the sweet potatoes cultivated in Haenam, South Jeolla Province, the wounds were sifted, and those with an average diameter of 6 to 14 cm were selected, cleaned with clean water, placed in a basket, and kept outdoors until the moisture on the epidermis was removed. After removing the water, the sweet potatoes were put into a fermentation room kept at 60 ° C and aged for 50 minutes. Then, the aged sweet potatoes were baked in an oven set at about 210 ° C. for 60 minutes, and then the husks were removed and allowed to stand at room temperature.

Next, the sweet potatoes, which had been removed from the shells, were cut longitudinally into halves and then molded into a cylindrical shape. After finishing the finely chopped kimchi in the storage space, the potato was covered with the mashed sweet potato, and the yolk of the egg was blended with a blender to prepare an egg yolk solution. Then, it was placed in an oven and baked at about 200 ° C for 25 minutes to produce sweet potato pie.

(Example 2)

Sweet potato pie was prepared in the same manner as in Example 1, except that cheese was used instead of soy sauce kimchi.

(Comparative Example)

A typical pie made by kneading flour was purchased from a bakery.

<Sensory Test>

The pies prepared by the methods of the examples of the present invention and the comparative examples were taken and subjected to sensory evaluation. The panel selected 30 trained surveyors to evaluate the appearance, flavor, taste, and overall preference of sweet potatoes according to the following 9 point scaling method. The results were analyzed by Duncan's multiple range test after ANOVA test using SAS (Statistical Analysis System) and by least significant difference test at 5% level. The results of the sensory evaluation of the pie are shown in Table 1 below.

division Exterior incense flavor Comprehensive likelihood Example 1 8.40 8.04 8.49 8.32 Example 2 8.35 8.28 8.73 8.51 Comparative Example 4.61 6.27 4.25 5.10

As shown in Table 1, the appearance of the examples was higher than that of the comparative example. This seems to be the result of visual stimulation of yellow sweet potatoes and pale yellow eggs.

And in terms of taste and aroma, the examples showed a much higher score in comparison. Examples 1 and 2 are different from the comparative example made of wheat flour and have sweet taste and aroma inherent in the sweet potatoes and have high sugar content. It was confirmed that the results of Examples 2 and 3 were somewhat higher than those of Example 1,

As described above, the present invention is expected to greatly enhance the preference of the sweet potato having a taste and aroma unique to the group.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation. Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

10: Base 15: Cover
20: Small 30: Coating layer

Claims (6)

delete delete A sweet potato stage in which sweet potatoes are aged at 55 to 65 DEG C to increase sugar content;
A baking step of baking the sweet potatoes aged in the sweetening step;
A husking step of removing the bark of the group of sweet potatoes baked in the baking step;
A baking step of filling the inside of the sweet potato with the husks removed;
An egg yolk solution applying step of applying an egg yolk solution to the sweet potatoes filled with the cow;
And baking the sweet potatoes to which the yolk solution has been applied in an oven. The method according to claim 3, wherein the confectioning step comprises the steps of: a) molding the sweet potato with the shell removed to form a receiving space therein; b) filling the cigarette into the receiving space; c) And a sealing step of raising a mashed sweet potato on the cow to cover the accommodation space. [4] The method according to claim 3, wherein the egg yolk solution of the egg yolk solution step is obtained by grinding a yolk separated from egg whites with a blender. 4. The method of claim 3, further comprising the step of pre-treating the sweet potato before the step of adding sugar,
Wherein the pretreatment step includes a curing step of sorting the sweet potatoes by size, a curing step of storing the selected sweet potatoes for 4 to 6 days at a temperature of 32 to 36 DEG C and a humidity of 80 to 90% under high temperature and high humidity conditions, A washing step of washing the fresh sweet potato after the ring step, and a skin drying step of drying the washed fresh sweet potato to remove moisture on the skin.

Images