KR101702369B1 - Method of cooking sweet potato jelly - Google Patents
Method of cooking sweet potato jelly Download PDFInfo
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- KR101702369B1 KR101702369B1 KR1020150115819A KR20150115819A KR101702369B1 KR 101702369 B1 KR101702369 B1 KR 101702369B1 KR 1020150115819 A KR1020150115819 A KR 1020150115819A KR 20150115819 A KR20150115819 A KR 20150115819A KR 101702369 B1 KR101702369 B1 KR 101702369B1
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- sweet potato
- sweet
- powder
- mugwort
- potatoes
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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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a method for producing sweet potato jelly, and more particularly, to a method for producing sweet potato jelly which is rich in taste and nutrition of sweet potato using sweet potato powder, sweet potato starch and mugwort solution.
According to the present invention, there is provided a method for producing a sweet potato comprising the steps of selecting a sweet potato without scratches, washing the selected sweet potatoes, removing the washed sweet potato shells, and removing the peeled sweet potatoes, , Boiling for 20 to 40 minutes, boiling the sweet potatoes out of water and drying at room temperature for 12 to 24 hours, pulverizing the dried sweet potatoes with a grinder and processing them into 50 to 70 mesh sweet potato powder Preparing a resulting sweet potato powder; A step of washing the selected sweet potatoes, a step of removing the skin of the washed sweet potatoes, a step of heating the peeled sweet potatoes in water for 2 to 3 hours Adding the fermented milk to the sweet potato and boiling the fermented sweet potato and malt liquor at 60 to 80 DEG C for 8 to 12 hours; Preparing a sweet potato starch by heating the safflower for 3 to 6 hours and processing the sweet potato starch; A step of drying and selecting the mugwort, a step of placing the mugwort and the selected mugwort in water for 1 to 3 hours, a step of filtering the mugwort with the heated mugwort and water, and extracting the mugwort Preparing a liquid; Preparing a sweet potato starchy mixture by mixing the sweet potato starchyse and prepared sweet potato powder with heating at 90 to 110 ° C for 2 to 4 hours, and stirring the sweet potato powder into a gelatinized sweet potato jelly with stirring at regular intervals; And cooling the processed gelatinized sweet potato jelly, followed by natural drying or freeze-drying to complete the production of the sweet potato jelly. BRIEF DESCRIPTION OF THE DRAWINGS FIG.
Description
The present invention relates to a method for producing sweet potato jelly, and more particularly, to a method for producing sweet potato jelly which is rich in taste and nutrition of sweet potato using sweet potato powder, sweet potato starch and mugwort solution.
In general, sweet potatoes are a common plant with potatoes. It contains a large amount of insoluble and water-soluble dietary fiber, which helps prevent intestinal diseases and constipation, lowers cholesterol levels, detects cardiovascular disease risk, It is also known to contain beta-carotene, which has the potential to lower the risk of lung cancer.
In accordance with the potency of these sweet potatoes and the desire to pursue health and well-being, recently processed foods such as sweet potato-containing beverages, donuts, cakes, and pizzas have been developed in various ways to attract consumers' appetites.
However, most of the processed sweet potato products, which have been developed and distributed to date, have a relatively high mixing ratio of flour, which is a sub ingredient compared to the mixing ratio of sweet potato, which is the main ingredient, There was a somewhat insufficient limit.
Therefore, there is an urgent need for R & D for the development of new processed sweet potato products so that the flavor and nutrition unique to the above sweet potatoes are abundant, thereby attracting consumers' desire to eat.
The object of the present invention is to provide a method for producing sweet potato jelly using sweet potato powder, sweet potato starch, and mugwort solution so as to provide sweet potato processed food rich in taste and nutrition unique to sweet potato by maximizing the content of sweet potato as main ingredient .
The objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood from the following description.
According to another aspect of the present invention, there is provided a method for preparing sweet potato jelly, comprising the steps of selecting a sweet potato without scratches, washing the selected sweet potatoes, removing the washed sweet potato shells, A step of boiling the sweet potatoes in water and heating them for 20 to 40 minutes until the shape is maintained; and boiling the sweet potatoes from the water and drying them at room temperature for 12 to 24 hours; and pulverizing the dried sweet potatoes with a grinder to obtain 50 To 70 mesh of a sweet potato powder; A step of washing the selected sweet potatoes, a step of removing the skin of the washed sweet potatoes, a step of heating the peeled sweet potatoes in water for 2 to 3 hours Adding the fermented milk to the sweet potato and boiling the fermented sweet potato and malt liquor at 60 to 80 DEG C for 8 to 12 hours; Preparing a sweet potato starch by heating the safflower for 3 to 6 hours and processing the sweet potato starch; A step of drying and selecting the mugwort, a step of placing the dried mugwort and the selected mugwort in water for 1 to 3 hours, a step of filtering the mugwort with the heated mugwort and water, and extracting the mugwort Preparing a liquid; Preparing a sweet potato starchy mixture by mixing the sweet potato starchyse and prepared sweet potato powder with heating at 90 to 110 ° C for 2 to 4 hours, and stirring the sweet potato powder into a gelatinized sweet potato jelly with stirring at regular intervals; And cooling the processed gelatinized sweet potato jellies, followed by natural drying or freeze-drying to complete the production of sweet potato jellies.
The sweet potato used in the step of preparing the sweet potato powder is characterized by using a sweet potato which is hard in meat quality and has no water and is easy to be processed into a sweet potato powder.
The sweet potato used in preparing the sweet potato sweet potato is characterized by using a pumpkin sweet potato which is easy to be processed into a sweet potato sweet potato having a small meat quality and having a water content.
In the step of processing into the sweet potato jelly, 45 wt% of sweet potato starch, 45 wt% of sweet potato powder, and 10 wt% of a mugwort solution are mixed.
The sweet potato jelly is further mixed with additives including ovalite powder, refined salt, and emulsifier, wherein the sweet potato starch is 42 wt%, the sweet potato powder is 42 wt%, the starchy liquor is 9 wt% 5% by weight of obuvite powder, 1% by weight of the purified salt, and 1% by weight of the emulsifier.
The present invention based on the above-described constitution maximizes the content ratio of sweet potatoes as a main ingredient in producing sweet potato jelly, thereby providing sweet potato jelly which is rich in taste and nutrition of sweet potatoes so that anyone, have.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a block diagram showing a step-by-step process for producing a sweet potato jelly according to a preferred embodiment of the present invention.
The present invention relates to a method for producing sweet potato jelly, which can be snacked by anyone, regardless of age, by using sweet potato.
In particular, the method of manufacturing sweet potato jelly according to the present invention is characterized by being able to provide sweet potato jelly which can maximize the content of sweet potato and enjoy taste and nutrition peculiar to sweet potato unlike the conventional sweet potato processed food.
This feature is obtained by mixing sweet potato jujube made with sweet potatoes and mugwort mixed with mugwort, and then mixing the sweet potato powder made with sweet potatoes at a predetermined time interval with stirring, processing the mixture into gelatinized sweet potato jelly while stirring, To complete the production of the solid state sweet potato jelly.
Hereinafter, a method of manufacturing sweet potato jelly according to a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.
FIG. 1 is a block diagram showing a stepwise production method of sweet potato jelly according to a preferred embodiment of the present invention.
As shown in FIG. 1, the method of preparing sweet potato jelly according to a preferred embodiment of the present invention includes preparing a sweet potato powder preparation step (S100), preparing a sweet potato preparation (S200), preparing a starchy solution (S300) S400), a cooling and drying step (S500).
First, in preparing the sweet potato powder (S100), the sweet potato is processed into a powder having a predetermined particle size or less and prepared.
That is, in the step of preparing the sweet potato powder (S100), the sweet potatoes of high quality are selected, cleaned and then pulverized by a grinder to process the sweet potato powder.
To this end, the preparation step (S100) of the sweet potato powder may include a selection step (S110), a washing step (S120), a skin removing step (S130), a boiling step (S140), a drying step (S150) (S160).
The selecting step (S110) is a step of selecting sweet potatoes without scratches or scratches. However, when selecting sweet potatoes, it is important to select good quality sweet potatoes without scratches or scratches. However, it is very important to choose sweet potatoes as a sweet potato starch to facilitate processing into sweet potato powder. This is because sweet potatoes at night are relatively hard and have no water, so it is not difficult to powder them into the desired particle size.
The cleaning step (S120) is a step of cleaning the selected sweet potatoes cleanly. At this time, it is preferable to immerse the baking powder in water dissolved in the baking powder for a certain time so as to effectively remove harmful components such as pesticides on the sweet potato.
That is, the sweet potato may be immersed in the baking powder-dissolved water for a certain period of time and then cleaned with fresh water. At this time, it is possible to use not only baking powder but also an edible cleaning agent similar to the cleaning power of baking powder such as vinegar.
The skin removing step (S130) is a step of removing the skin of the washed sweet potato. That is, the shell is a process of removing the shell which is not easily pulverized due to the turbid color of the fiber.
The boiling step (S140) is a step of putting the peeled sweet potato into a container together with water, and heating and boiling. At this time, it is desirable to boil the sweet potato for 20 to 40 minutes so that the shape can be maintained at a certain pressure. However, if the size of the sweet potato is large, it is desirable to cut it to a certain size in order to shorten the boiling time.
In the drying step (S150), boiled sweet potatoes are extracted from water and dried at room temperature for 12 to 24 hours. This is to remove moisture as much as possible at room temperature, thereby facilitating pulverization in the subsequent milling step.
In the pulverizing step (S160), the dried boiled sweet potato is put into a pulverizer and pulverized to a predetermined particle size or less to be processed into a sweet potato powder. However, it is preferable that the sweet potato powder is pulverized to have a particle size of 50 to 70 mesh so that the sweet potato powder can smoothly penetrate into the sweet potato starch and melt in the subsequent mixing and heating step (S400).
For this, it is preferable to repeat the grinding step (S160) at least once.
However, the dried boiled sweet potato is structured such that vibration is generated at a predetermined time interval in the pulverizing roller so that the sweet potato does not stick to the pulverizing roller when the pulverizer is pulverized and smoothly pulverized and freely falls. The pulverizing roller has a predetermined distance And a second crushing roller disposed at a predetermined distance from the first crushing roller and the second crushing roller.
Next, the preparing step (S200) of sweet potato preparation is a preparation step of processing the sweet potato into a gelatinized sweet potato preparation.
That is, the preparing step (S200) of sweet potato preparation is a process of selecting sweet potatoes of high quality, washing them cleanly, heating them, preparing them for a long time, and processing the sweet potato preparations.
The preparing step S200 of the sweet potato preparing step S200 includes a selection step S210, a cleaning step S220, a shell removal step S230, a boiling step S240, a fermentation step S250, an extraction step S260, S270).
The selecting step S210 is a step of selecting sweet potatoes without scratches or scratches. However, when selecting sweet potatoes, it is important to choose good quality sweet potatoes without scratches or scratches. However, it is very important to choose pumpkin sweet potatoes so that they can be easily processed into sweet potatoes. This is because zucchini sweet potatoes are characterized by the lack of meat quality and wateriness, so there is no difficulty in making them gelatinous.
The cleaning step S220 is a step of cleaning the selected sweet potatoes cleanly. At this time, it is preferable to immerse the baking powder in water dissolved in the baking powder for a certain time so as to effectively remove harmful components such as pesticides on the sweet potato.
That is, the sweet potato may be immersed in the baking powder-dissolved water for a certain period of time and then cleaned with fresh water. At this time, it is possible to use not only baking powder but also an edible cleaning agent similar to the cleaning power of baking powder such as vinegar.
The skin removing step S230 is a step of removing the skin of the washed sweet potato. That is, the shell is a process of removing the shell which is not easily pulverized due to the turbid color of the fiber.
The boiling step (S240) is a step of putting the sweet potatoes from which peel has been removed into water and boiling them until the water is completely cooked. In other words, it is preferable to boil the sweet potato for 2 ~ 3 hours so that it does not pressurize the sweet potato itself.
In the fermentation step (S250), the fermented milk is fermented at 60 to 80 DEG C for 8 to 12 hours by adding the malt liquor to the boiled sweet potato until crushed. At this time, it is preferable to mix the sweet potato and the malt solution in a weight ratio of 5: 2.
In the extracting step (S260), the fermented sweet potato and the malt liquor are put in a bag and pressed to extract the liquid. That is, except for the solid content of the fermented sweet potato, only fermented sweet potato juice and malt liquor are extracted in a liquid state.
The preparation step S270 is a step of heating the extracted ginseng and processing it into sweet potato starch. That is, it is a step of evaporating moisture from the extracted juice to obtain a thick liquid sweet potato juice. In this case, it is preferable to heat for 3 to 6 hours at a temperature at which the heating time varies depending on the moisture contained in the juice, but the juice does not burn.
Next, in step S300, the water droplet is extracted from the water droplet to give a jelly-like shape.
To this end, the preparation step S300 of the water droplet can be subdivided into a drying and sorting step S310, a heating step S320 and an extracting step S330.
The drying and sorting step S310 is a step of selecting a high-quality mulberry tree by selecting a mulberry tree with a poor condition after drying the mulberry tree.
The heating step (S320) is a step of heating the dried and selected green beans into water. That is, it is a step of heating for 1 to 3 hours so as to come out from the mugwort. If heated for less than 1 hour, it will not come out properly. If it is heated for more than 3 hours, it will be blurred, and when it is extracted, it will be extracted together and its elasticity will be lowered.
The extracting step (S330) is a step of extracting the mugwort solution by filtering out the mugwort flowers by supporting the heated mugwort and the water.
Next, in the mixing and heating step (S400), sweet potato starch and mugwort solution are mixed and heated to add sweet potato powder to process the gelatinized sweet potato jelly.
That is, the binding force between the sweet potatoes and the sweet potatoes is further strengthened through the sweet potato powder, and the sweet potato sweet potato and the sweet potato powder are obtained through the sweet potato liquid to enable the state like jelly.
At this time, it is preferable to mix 45% by weight of sweet potato starch, 45% by weight of sweet potato powder, and 10% by weight of starch treacle solution. Such a mixing ratio is intended to enable a jelly-like shape while maximizing a sweet potato content ratio .
However, it is preferable that the sweet potato powder and the sweet potato powder are heated at 90 to 110 ° C after mixing the sweet potato starch and mugwort solution, and the sweet potato powder is mixed by a predetermined amount at intervals of 10 minutes for 1 to 2 hours, and further heated for 1 to 2 hours while stirring . This is to ensure that the sweet potato powder dissolves smoothly in the sweet potato juice and myrrh.
Finally, the cooling and drying step (S500) is a step of cooling the processed gelatinized sweet potato jelly and removing water to complete the production of the sweet potato jelly having elasticity and maintaining its shape.
At this time, the processed gelatinized sweet potato jelly can be slowly cooled at room temperature and naturally dried or may be lyophilized by putting it in a freezer.
Hereinafter, in a method of manufacturing sweet potato jelly according to a preferred embodiment of the present invention, additives including ovalite powder, refined salt, and emulsifier may be further mixed together with sweet potato starch, sweet potato powder and starchy liquor in a mixing heating step (S400) have.
The above-mentioned additives are added to the taste of sweet potato jelly similar to the actual jelly by adding flavor, texture and color of the sweet potato jelly to the consumer in order to increase the need for eating.
In order to maximize the content of sweet potato, sweet potato starch is 42% by weight, sweet potato powder is 42% by weight, mugwort solution is 9% by weight, obylite powder is 5% by weight, refined salt is 1% by weight, 1% by weight.
The above-described embodiments are merely illustrative, and various modifications may be made by those skilled in the art without departing from the scope of the present invention.
Therefore, the true technical protection scope of the present invention should include not only the above embodiments but also various other modified embodiments according to the technical idea of the invention described in the following claims.
S100: Preparing the sweet potato powder
S110: Selection step
S120: washing step
S130: shell removal step
S140: boiling step
S150: drying step
S160: crushing step
S200: Preparation stage of sweet potato preparation
S210: Selection step
S220: washing step
S230: shell removal step
S240: boil step
S250: fermentation step
S260: Extraction step
S270: Stewed stage
S300: Preparatory step
S310: Drying and Screening Step
S320: heating step
S330: Extraction step
S400: Mixing heating step
S500: Cooling and drying step
Claims (5)
A step of washing the selected sweet potatoes, a step of removing the skin of the washed sweet potatoes, a step of heating the peeled sweet potatoes in water for 2 to 3 hours Adding the fermented milk to the sweet potato and boiling the fermented sweet potato and malt liquor at 60 to 80 DEG C for 8 to 12 hours; Preparing a sweet potato starch by heating the safflower for 3 to 6 hours and processing the sweet potato starch;
A step of drying and selecting the mugwort, a step of placing the mugwort and the selected mugwort in water for 1 to 3 hours, a step of filtering the mugwort with the heated mugwort and water, and extracting the mugwort Preparing a liquid;
Preparing a sweet potato starchy mixture by mixing the sweet potato starchyse and prepared sweet potato powder with heating at 90 to 110 ° C for 2 to 4 hours, and stirring the sweet potato powder into a gelatinized sweet potato jelly with stirring at regular intervals; And
And cooling the processed gelatinized sweet potato jelly, followed by natural drying or freeze-drying to complete the production of the sweet potato jelly,
The sweet potato used in the step of preparing the sweet potato powder is a sweet potato having a hard meat quality and easy to be processed into a sweet potato powder because it has no water,
The sweet potato used in the step of preparing the sweet potato starch uses a pumpkin sweet potato which is easy to be processed into a sweet potato sweet potato having a small meat quality,
Wherein the sweet potato jelly is mixed with 45% by weight of sweet potato starch, 45% by weight of sweet potato powder, and 10% by weight of a green bean jelly.
In the sweet potato jelly processing step
Further additives including ovalite powder, refined salt, and emulsifier are further mixed,
The sweet potato starch was mixed in an amount of 42 wt%, the sweet potato powder was 42 wt%, the starchy solution was 9 wt%, the obullite powder was 5 wt%, the purified salt was 1 wt%, and the emulsifier was 1 wt% ≪ / RTI >
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| KR1020150115819A KR101702369B1 (en) | 2015-08-18 | 2015-08-18 | Method of cooking sweet potato jelly |
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| KR1020150115819A KR101702369B1 (en) | 2015-08-18 | 2015-08-18 | Method of cooking sweet potato jelly |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190032046A (en) | 2017-09-19 | 2019-03-27 | 허미진 | The crab jelly and method of manufacturing the same |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970005092A (en) * | 1995-07-05 | 1997-02-19 | 이삼수 | Method of preparing pumpkin syrup |
| KR100360590B1 (en) | 1999-12-09 | 2002-11-13 | 김석신 | Processed foods of sweet potato and these manufacture method |
| KR20110023193A (en) * | 2009-08-31 | 2011-03-08 | 성삼섭 | Functional grain syrup and gochujang using thereof |
| KR20120078991A (en) * | 2011-01-03 | 2012-07-11 | 통영시 | Sweet jelly of sweetpotato and method for making thereof |
| KR20140095127A (en) * | 2013-01-23 | 2014-08-01 | 주식회사 엠에스씨 | Agaragar Jelly and Manufacturing Method thereof |
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2015
- 2015-08-18 KR KR1020150115819A patent/KR101702369B1/en active Search and Examination
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970005092A (en) * | 1995-07-05 | 1997-02-19 | 이삼수 | Method of preparing pumpkin syrup |
| KR100360590B1 (en) | 1999-12-09 | 2002-11-13 | 김석신 | Processed foods of sweet potato and these manufacture method |
| KR20110023193A (en) * | 2009-08-31 | 2011-03-08 | 성삼섭 | Functional grain syrup and gochujang using thereof |
| KR20120078991A (en) * | 2011-01-03 | 2012-07-11 | 통영시 | Sweet jelly of sweetpotato and method for making thereof |
| KR20140095127A (en) * | 2013-01-23 | 2014-08-01 | 주식회사 엠에스씨 | Agaragar Jelly and Manufacturing Method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190032046A (en) | 2017-09-19 | 2019-03-27 | 허미진 | The crab jelly and method of manufacturing the same |
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