KR101761518B1 - dried Sweet potato cretins manufacturing Method - Google Patents

Abstract

The present invention relates to a method for manufacturing sweet potato malangian gangjeong, wherein the sweet potato malangyang gangjeong is mixed with 50 to 60 parts by weight of sweet potato marinade, 25 to 35 parts by weight of nuts, 10 to 15 parts by weight of dried fruit and 1 to 5 parts by weight of syrup, .
The present invention has the effect of improving the taste of consumers by combining the chewy texture of the malt liquor, the sour and sweet taste of the dried fruit, the delicate taste of the nuts, and the refreshing taste of the fruit worn on the scarlet pieces by producing sweet potato malt using the sweet potato. It is also made with a mixture of sweet potatoes, dried fruit, nuts, and exfoliation, and is rich in minerals, vitamins, and dietary fiber, making it easy for consumers to eat snacks for children, the elderly, and the elderly.

Description

{Sweet potato cretins manufacturing Method}

More particularly, the present invention relates to a method for preparing sweet potato malange gangjeong, which comprises mixing 50 to 60 parts by weight of sweet potato marinade, 25 to 35 parts by weight of nuts, 10 to 15 parts by weight of dried fruit, and 1 to 5 parts by weight of syrup, Which is a sweet potato malange gamma crystal production method.

Sweet potatoes are grown in South Korea, China, Indonesia, and Brazil, and are grown in Central and South America. The stem extends long along the ground and lowers its roots. The leaves are alternate, the leaves are shallowly divided into a heart shape, and the leaves and stems are juiced. Roots are formed at the base of the petiole at the bottom of the stalk, and a part of it grows into the ground and becomes a potato root. The shape varies from pointed cylindrical to spherical on both sides, and its color varies from white to yellow to light red to light purple. The ingredients of sweet potatoes are 69.39% moisture, 27.7% carbohydrate, 1.3% protein, and the main ingredient is starch. Compared to potatoes, there are many carbohydrates and vitamin C and low calories.

The optimum temperature for storing sweet potatoes is 12 ~ 13 ℃. However, when the wounded sweet potato is stored at 31 ~ 35 ℃ and 90% humidity for 5 ~ 6 days, the wound will change into the cork layer, preventing the invasion of bacteria, so that the storage stability can be improved.

Potatoes, including dietary fiber, phosphorus, potassium, vitamin C and many other ingredients. Phosphorus contained in sweet potato constitutes the skeleton and teeth together with calcium. It is equivalent to 6% of the total mineral content of sweet potatoes, and the content of phosphorus is higher than other grains. Vitamin C is also surrounded by starch, so it is advantageous that 70 ~ 80% remain after boiling. Vitamin C works by eliminating toxic components by binding directly to toxic substances in the body. Antioxidants, collagen formation, vascular protection, immunity enhancement, synthesis of neurotransmitters, and wound healing. In addition, sweet potatoes contain a lot of water soluble dietary fiber to promote constipation and to prevent constipation is effective in the cholesterol out of the body to reduce the risk of cardiovascular disease is effective.

In addition to boiling or baking, sweet potatoes are cooked with tempura or porridge, and they make sweets such as sweet potato soup and sweet potato gangjeong. In the West, it makes butter, pie, fries, and potatoes.

Red ginseng is a ginseng with a light yellowish brown color or a light reddish brown color which is produced by steaming steam for a long time in a state without removing the skin by carefully selecting fresh ginseng of good quality of 4 years or more produced in suitable place of ginseng cultivation. In the red ginseng manufacturing process, due to the partial molecular structure change caused by the thermal decomposition of ginsenosides, the chemical component is changed and a beneficial special ingredient is produced. As a special ingredient of red ginseng which is not contained in other ginseng such as ginseng and white ginseng Maltol and ginsenosides (Rh1, Rh2, Rs1, Rs2, Rg3, Rg5, etc.)), among which maltol has anti-aging properties, (Anti-cancer, anti-diabetic, anti-ulcer and anti-inflammatory), anti-aging, vasodilation, and anti-stress.

In addition, black ginseng has an increased distribution period of ginseng, and saponin and other active ingredients of red ginseng are increased by about 10 to 30 times or more. These black ginseng is known to be effective for anti-cancer, anti-diabetic, anti-dementia, anti-osteoporosis, immunity enhancement, anti-obesity, brain function improvement and learning ability enhancement.

Dodok belongs to the bellflower and is a perennial vine plant that grows in the forests of various parts of Korea. The roots of doduk are thick like bellflower, and when they are cut, the white fluid comes out. Like ginseng, saponin is believed to be effective because it contains saponin. The efficacy of dodok has the effect of strengthening stomach, lung, spleen and kidney. Dodok boils young leaves and makes them into herbs, and eats them by wrapping, and the roots are cooked with kojujang pickles, raw vegetables, vegetables, roasted, pressed, sake, liquor.

The bellflower is distributed in Korea, Japan, and China, and it is also called Gyungyeong, Dorat, Gil-gyeongbyeol, white medicine, veterinary medicine, mountain bellflower. Roots are thick, stems grow straight, white juice comes out. White bellflower with white flowers, double bellflower with double flowers, and double bellflower with white flowers are called white bellflower. In spring and autumn, roots are picked and eaten raw or eaten as herbs. It is rich in fiber and rich in vitamins and minerals. Also, it has saponin like red ginseng, so it has efficacy for flounder removal, hypoglycemic effect, and is effective for lowering cholesterol.

Lotus root is the stem of the kite. It is a perennial aquatic plant whose origin is tropical Asian. It is a subterranean stem that extends long into the ground. It has a node and is white and thin. There are several coronal spaces between the nodes of the lotus root, the tissue is hard, and the taste of chewing is crisp and fragile. Lotus root is mainly carbohydrate, about 10%, mostly starch, vitamin B is 0.05mg, vitamin C is about 50mg. The sticky ingredient that comes from cutting the roots is the combination of protein and sugar. Lotus root is made of chlorogenic acid and polyphenol, and it is easy to change into black brown color. Tannin has anti-inflammatory, astringent, and hemostatic functions which are effective for the stomatitis. Vitamin C secretes corticosteroids, which are effective in relieving fatigue, colds, and coughing. In addition, it is effective for skin aging and insomnia.

Burdock is native to Europe and is currently distributed in Europe, Siberia and northeastern China. Its height is 50 ~ 150㎝. Straight roots grow 30 ~ 60㎝ and stem comes out from the end. The leaves on the roots come out in a pile, the petiole is long, the leaves are round and the shape is heart-shaped. The surface is dark green, but the back side has dense white fur and there are saw-teeth on the edge. Burdock is made or pickled and eaten as a side dish. The roots contain inulin and some palmitic acid. The inulin ingredient improves kidney function and is effective for diuretic effect. It is rich in dietary fiber, and it has the effect of promoting the rectal and bowel movements. In Europe, it is used as a diuretic and perspirant. Seeds are used as a diuretic when there is a swelling, and as an antidote to sore throat and insect pests.

Pork potatoes belong to the family Asteraceae and are known as naturalized plants. It is native to North America and is currently grown in Korea and around the world. Pork potatoes are rich in natural insulin, so they have an effect on diabetes because they keep glucose in the blood as an average. They also protect the bones and prevent fractures. It is also known to help the pancreas function and to help digestion function smoothly.

Fruits are rich in vitamins and minerals, so if you eat regularly, your immunity will increase, and you will have excellent anti-cancer and anti-aging effects. Fruit ingredients stimulate the memory, prevent aging, and waste the waste, so it is effective in skin care.

Nuts are high-fat foods, but mostly contain unsaturated fatty acids, especially omega-3 fatty acids that lower LDL cholesterol, known as bad cholesterol. Nuts contain not only good fats, but also nutrients such as protein, dietary fiber, vitamins, It contains antioxidants to prevent arteriosclerosis and lower the risk of complications of adult diabetes mellitus. Nuts should be roasted and stored in a sealed container or packed to block the air as much as possible to keep it refrigerated or frozen.

The sweet potato gangjeong produced in the Korean patent application publication no. 1999-0074406 (manufactured by the sweet potato gangjeong) is made into sweet juice juice which is made into sweet juice by mixing with wheat flour, egg, sugar and salt, and then fried in oil and syrup containing apple juice and sake Gangjeong ingredients, peanuts and black sesame seeds are produced by mixing.

Conventionally, the sweet potato is made into a liquid juice and the texture of the sweet potato can not be saved, and there is a problem that it has a thick taste because it is splashed in oil.

(Patent Document 1) KR 1999-0074406 A (October 10, 1999)

In order to solve the above-mentioned problems, the present invention aims to produce sweet potato with a flavor of sweet potato and a chewy texture by preparing a sweet potato sliced to a thickness of 3 to 5 cm.

It is also intended to improve the taste of consumers by increasing the nutrients and texture of sweet potato malange gangjeong by mixing sweet potatoes, dried fruit, nuts and exfoliation.

In order to achieve the above object, the present invention provides a method for manufacturing a sweet potato malangian gangjeong comprising mixing 50 to 60 parts by weight of sweet potato marinade, 25 to 35 parts by weight of nuts, 10 to 15 parts by weight of dried fruit, and 1 to 5 parts by weight of syrup And a sweet potato malange gangjeong.

Further, when mixing the above-mentioned materials, 5 to 15 parts by weight of an exfoliation piece is further included to produce a sweet potato malt starch pot.

The sweet potato malt sprouts are cut to a thickness of 3-5 cm and then dried in a drier at a temperature of 40-70 ° C for 4-6 hours so as to have a moisture content of 15-35%.

The exfoliated piece is prepared by adding 55 to 65 parts by weight of sugar and 35 to 45 parts by weight of fruit concentrate to one of red ginseng, black ginseng, red ginseng, broad bean, lotus root, burdock or porcine potato, Followed by drying at a temperature of 40 to 70 ° C.

The present invention has the effect of improving the taste of consumers by combining the chewy texture of the malt liquor, the sour and sweet taste of the dried fruit, the delicate taste of the nuts, and the refreshing taste of the fruit worn on the scarlet pieces by producing sweet potato malt using the sweet potato.

Also, it is a gangjeong which is made by mixing sweet potato malt liquor with nuts, dried fruit, and epidermis, and it is easy to eat for snacks of consumers, children, and elderly people who diet, because it contains minerals, vitamins and dietary fiber .

The present invention relates to a method for manufacturing sweet potato malt sprouts.

1. Sweet potato washing and sweet potato malt production

Wash the dirt on the shell of the sweet potato well and wash it in running water. Then, steam it for 30 ~ 40 minutes in a steamer, or steam it for 2 ~ 3 hours using a steam boiler. The cooked sweet potatoes are taken out, cooled for 18 to 24 hours, and then peeled. The peeled sweet potatoes are cut to a thickness of 3 to 5 cm and dried in a drier at a temperature of 40 to 70 ° C for 4 to 6 hours to have a moisture content of 15 to 35% in the sweet potato macaroni. The size of the dried sweet potato green soybean is not limited, but it is preferably used in the manufacture of sweet potato malt green rice flour at a size of 1 to 5 mm.

2. Manufacture of dried fruit and fruit concentrate

The fruit to be used in the present invention is not limited in its kind but may be selected from the group consisting of lemon, citron, lime, blueberry, blackberry, asaiberry, cranberry, mango, banana, papaya, pineapple, apricot, apple, pear, kiwi, , Jujube, gugija, omija, bokbunja, corn oil or prunes are preferably used.

Lemon and citron are the basic ingredients for pickling fruit.

To wash the lemon and citron, immerse in baking soda for 30 minutes, remove it, rub it several times with coarse salt, remove the surface wax, and rinse with clean water. If there is a cut on the citron, cut it out with a knife to prepare the ingredients.

Fruits such as mangoes, bananas, papaya, or pineapples are peeled or cut to prepare the ingredients. Fruits such as apricots, apples, pears or kiwi are cleaned and then peeled off with a knife to prepare the ingredients. Small fleshy fruits such as blueberries, blackberries, asai berry, cranberries, cherries, grapes, dates, gojira, omija, brambles, corn syrup or prunes are prepared by cleaning the crust.

1) Manufacture of dried fruit

Peeled fruits such as lemon, citron, lime, mango, banana, papaya, pineapple, apricot, apple, pear, or kiwi prepared by washing are cut into 3 to 5 cm thick and then washed with blueberry, blackberry (Such as citrus fruit, asia berry, cranberry, cherry, grape, jujube, ginger, omija, bokbunja, corn oil or prun, etc.) Until lemon is not pickled or heated and dried, it is called 'dry and daily fruit'

(Pickles method, dried fruit)
The washed and prepared lemon and citron are mixed at a ratio of 1: 0.9 to 1.5 by weight of one or more of the above-prepared dry fruits and daily fruits. The sugar mixed with the lemon or the citron and the daily fruit are mixed at a ratio of 1: 0.9 to 1.2 by weight. The sugar mixed with the dried sugar and the common fruit are pickled for 3 to 10 days and the pulp of the pickled fruit is removed and dried in a drier at a temperature of 40 to 70 ° C. for 4 to 10 hours to have a moisture content of 15 to 35% Produce dry fruit. The dried fruit is cut into small pieces, or the sugar is added to the dried fruit at a ratio of 0.1 to 0.2: 1.

(Heat drying method, dry fruit production)
The lemon or citron prepared by washing is mixed with one or more of the prepared fruits and the daily fruits at a ratio of 1: 0.9 to 1.5 by weight. The sugar mixed with the lemon or the citron and the daily fruit are mixed at a ratio of 1: 0.9 to 1.2 by weight. The dried fruit and the common fruit mixed with the sugar are heated at a temperature of 40 to 70 ° C for 3 to 10 hours and then dried at 40 to 70 ° C for 4 to 10 hours to have a moisture content of 18 to 35% can do. The dried fruit is cut or dried, and the sugar is applied to the dried fruit at a ratio of 1: 0.1 ~ 0.2 by weight.

When pickling the above-mentioned dry matter and daily fruit, lemon or citron may be mixed with dried fruit and daily fruit, or lemon and citron together with dried fruit and daily fruit may be pickled.

It is preferable to use sugar or oligosaccharide, honey, syrup, lozenge, or fructose in one or more of sugar and oligosaccharide during the pickling of the above-mentioned casings and daily fruits.

The size of the dried fruit is not limited, but it is preferably 1 to 4 mm in size and used for the preparation of sweet potato malt sprouts.

2) Production of fruit concentrate

The kind of the fruit used for preparing the fruit concentrate is not limited, but it is preferable to use any one of lemon, citron, lime, blueberry, blackberry or ascorbyl, and the fruit is washed to prepare a fruit concentrate .
To prepare the fruit concentrate, the washed fruit was squeezed using a juicer at a pressure of 1 to 5 kg / cm 2, and the juice and the sugar were mixed at a ratio of 1: 0.9 to 1.5 by weight to the fruit juice, Wherein the sugar is mixed with one of sugar sugars such as oligosaccharide, fructose, low sugar, honey, syrup or sugar.

To prepare the fruit concentrate, the washed fruit was squeezed using a juicer at a pressure of 1 to 5 kg / cm 2, and the juice and sugar were mixed at a ratio of 1: 0.9 to 1.5 by weight, The fruit concentrate can be prepared by heating at a temperature of ~ 70 ° C for 3 to 5 hours. The sugar used in this case is mixed with any one of oligosaccharide, fructose, oligosaccharide, honey, syrup or sugar.

delete

3. Erosion production

Red ginseng, black ginseng, red ginseng, bellflower, lotus root, burdock, or potatoes are cut into pieces and cut into pieces.

In order to manufacture exfoliation, firstly red ginseng, black ginseng, red ginseng, broth, root, burdock or porcine potato are washed and trimmed, and then steamed for 30 to 40 minutes in a steamer, or steamed for 2-3 hours using a steam- Prepare the pickled sugar by boiling in boiling water at 100 ~ 120 ℃.

Fructose, honey, honey, syrup or sugar, which is used for the pickling of sugar, is added in an amount of 25 to 35 wt.% Based on 100 parts by weight of the selected cooked or boiled red ginseng, black ginseng, And 35 to 45 parts by weight of a fruit concentrate of any one of the above-prepared fruit concentrates are mixed and heated at 60 to 90 ° C for 5 to 10 days. Any one of the above-mentioned pickled red ginseng, black ginseng, rosemary, bellflower, lotus root, burdock or porcine potato is dried in a drier at a temperature of 40 to 70 ° C for 5 to 10 hours and then cut into a size of 1 to 5 mm, 35%.

25 to 35 parts by weight of sugar powder and 35 to 45 parts by weight of two kinds of the fruit concentrate were added to 100 parts by weight of 100 parts by weight of the selected boiled or boiled red ginseng, black ginseng, red ginseng, Then heat it at 60 ~ 90 ℃ for 5 ~ 10 days. Any one of the above-mentioned pickled red ginseng, black ginseng, rosemary, bellflower, lotus root, burdock or porcine potato is dried in a drier at a temperature of 40 to 70 ° C for 5 to 10 hours and then cut into a size of 1 to 5 mm, 35% can be produced.

In addition, 25 to 35 parts by weight of each of the above-prepared fruit concentrate was mixed with 100 parts by weight of the above-mentioned selected fruit among the red ginseng, red ginseng, red ginseng, bellflower, lotus root, burdock or porcine potato, Heat it for 5 ~ 10 days. Any one of red ginseng, black ginseng, red ginseng, bellflower, lotus root, burdock, and porcine potatoes, which have been pickled in the fruit concentrate, is dried in a dryer at a temperature of 40 to 70 ° C for 5 to 10 hours, An exfoliation piece having a content of 15 to 35% can be produced.

Sugar for use in the pickling is not limited, but it is preferable to use oligosaccharide, fructose, glucose, honey, syrup or sugar. The size of the cut pieces is not limited, but it may be 1 to 5 mm, It is preferable to use it for the manufacture of gangjeong.

There is no limitation on the drying method when preparing sweet potato malt, dried fruit, and exfoliation flakes. Freeze drying in which the food is rapidly frozen and then evaporated and removed under a reduced pressure close to a vacuum, and dehumidification, Drying by hot air at a temperature of 40 to 70 ° C forcibly blowing hot air to the food by drying air by circulating air conditioned at a temperature of 15 to 35 ° C and humidity of about 20% It can be dried by various drying methods.

4. Nut preparation

The type of nuts used in the present invention is not limited, but walnuts, walnuts, pecans, peanuts, chestnuts, cashews, almonds, hazelnuts, pistachios, banks, macadamia, pumpkin seeds, sunflower seeds or pine nuts are preferably used.

In order to taste and sterilize the nuts, the husks are removed and the nuts are roasted at a temperature of 60 to 80 ° C to prepare the materials.

Although the size of the nuts is not limited, it is preferable that the nuts are crushed to a size of 1 to 4 mm and used in the production of sweet potato malt starch.

5. Manufacture of syrup

The syrup is prepared by mixing any one of oligosaccharide, agave syrup, starch syrup, or starch syrup with sugar at a ratio of 1: 0.01-0.1 by weight to the mixture and heating the mixture at a temperature of 70 to 80 ° C.

In order to increase the binding force and hardenability of sweet potato maltian gangjeong mixed with sweet potato malt liquor, nuts, dried fruit, and exfoliation slurry prepared above, it is possible to mix the above- , Starch syrup or syrup is mixed with sugar to produce a syrup.

6. Sweet potato fermented soybean paste

50 to 60 parts by weight of the above prepared sweet potato malt, 25 to 35 parts by weight of nuts and 10 to 15 parts by weight of dried fruit were mixed, and 1 to 5 parts by weight of the prepared syrup was added thereto, followed by mixing and pouring into a mold to solidify the mixture. .

50 to 60 parts by weight of the prepared sweet potato marrow, 25 to 35 parts by weight of nuts, 10 to 15 parts by weight of dried fruit and 5 to 15 parts by weight of an exfoliating slurry were mixed and then added with 1 to 5 parts by weight of the prepared syrup And swirl to solidify the mixture to make sweet potato malangyi gangjeong.

Hereinafter, the present invention will be described more specifically by way of examples. It will be apparent to those skilled in the art, however, that the following examples are illustrative of the present invention only and do not limit the scope of the present invention. That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.

Example 1: According to the present invention,

Wash 1 kg of sweet potatoes thoroughly and then boil for 40 minutes in a steamer. Remove cooked sweet potatoes, cool them for 18 hours, and peel them off. The peeled sweet potatoes were cut to a thickness of 3 cm and dried in a drier at a temperature of 60 ° C for 5 hours to have a water content of 20% in the sweet potato malt liquor to prepare sweet potato malt liquor. The sweet potato marrow is cut into a size of 5 mm.

Citron, cranberry and pineapple 500g each, then cut the citron into 5cm size and mix with 500g cranberry and 500g pineapple, respectively. Mix cranberries mixed with citron and pineapple with 1 ㎏ of sugar, and pickle for 7 days. The pickled cranberries and pineapples are taken out and dried in a dryer at a temperature of 70 ° C for 4 hours to produce a dry fruit with a moisture content of 20%. The prepared cranberry and dried pineapple are cut into 4 mm size.

500 g of pine nut, peanut, pumpkin seed and pistachio are prepared and roasted at 70 ° C for 30 minutes. Roasted pine nuts, peanuts, pumpkin seeds and pistachios are ground to a size of 5 mm and mixed.

5 g of sugar is mixed with 50 g of oligosaccharide and the mixture is incubated at a temperature of 80 ° C to produce oligosaccharide syrup.

Mix sweet potatoes 500g, 300g of nuts (75g of pine nut, 75g of peanut, 75g of pistachio seed, 75g of pistachio), 200g of dried fruit (100g of dried cranberry and 100g of dried pineapple). To the mixed material, 5 g of oligosaccharide syrup is added and mixed, and the mixture is hardened by pouring into a mold to prepare sweet potato malt starch.

Example 2: Sweet potato fermented soybean curd containing an exfoliation piece according to the present invention

Wash 1 kg of sweet potatoes thoroughly and then boil for 40 minutes in a steamer. Remove cooked sweet potatoes, cool them for 18 hours, and peel them off. The peeled sweet potatoes were cut to a thickness of 3 cm and dried in a drier at a temperature of 60 ° C for 5 hours to have a water content of 20% in the sweet potato malt liquor to prepare sweet potato malt liquor. The sweet potato marrow is cut into a size of 5 mm.

Citron, cranberry and pineapple 500g each, then cut the citron into 5cm size and mix with 500g cranberry and 500g pineapple, respectively. Mix cranberries mixed with citron and pineapple with 1 ㎏ of sugar, and pickle for 7 days. The pickled cranberries and pineapples are taken out and dried in a dryer at a temperature of 70 ° C for 4 hours to produce a dry fruit with a moisture content of 20%. The prepared cranberry and the dried pineapple were cut into a size of 4 mm and mixed. 1 kg of blueberries are washed and then placed in an electric juicer to take a blueberry stock solution and 100 g of sugar are mixed to prepare a blueberry concentrate.

Red ginseng, bellflower, and potatoes are cleaned or cleaned by 1 kg each, then cooked. 1 kg of each of the cooked red ginseng, bellflower, and porcine potatoes, 500 ml of oligosaccharide, 500 ml of fructose, and 700 ml of a concentrated blueberry are mixed and heated at 80 ° C for 6 days. Dried red ginseng, bellflower and porcine potatoes are dried in a dryer at a temperature of 70 ° C for 5 hours to a water content of 20%. The dry red ginseng, bellflower, and potatoes are cut into pieces of 5 mm in size to prepare slices.

500 g of pine nut, peanut, pumpkin seed and pistachio are prepared and roasted at 70 ° C for 30 minutes. Roasted pine nuts, peanuts, pumpkin seeds and pistachios are ground to a size of 5 mm and mixed.

5 g of sugar is mixed with 50 g of oligosaccharide and the mixture is incubated at a temperature of 80 ° C to produce oligosaccharide syrup.

(Red ginseng slices 5 g, bell pepper slices 5 g, pork potato slices 5 g), sweet potato malangyi 600 g, nuts 285 g (pine nut 71 g, peanut 71 g, pumpkin seed 71 g, pistachio 71 g), dried fruit 100 g (dried cranberry 50 g, dried pineapple 50 g) . To the mixed material, 5 g of oligosaccharide syrup is added and mixed, and the mixture is hardened by pouring into a mold to prepare sweet potato malt starch.

Comparative Example 1: Sweet potato gangjeong prepared by a general method

400 g of sweet potatoes are cut into wooden chopsticks, soak in water for 20 minutes, and then drained.

Gangjeong syrup 30g of sugar, 30g of starch syrup, 10g of water into a pot, boil it, reduce the fire, boil it for a while, then boil it in hot water to prevent it from hardening.

Put the sweet potatoes in the frying oil, cut the sweet potatoes and fry them for about 5 minutes. Pine nuts, pumpkin seeds, and walnuts are lightly roasted in oil-free pan.

In a deep frying pan, rinse thoroughly with detergent and rinse thoroughly with detergent. Add the prepared syrup and boil it. Add the sweet potatoes, nuts, and raisins that are fried in a low heat. Put oil vinyl on a rectangular tray or gangjeong frame and pour the battered mixture into shape before grilling. Leave it on a cool veranda for about 10 to 15 minutes, then cut it with a knife in a good size to eat before it hardens if it gets hot.

Comparative Example 2: Sweet potato gangjeong prepared by the conventional invention method

Peel off the sweet potato peel, cut it thinly, dry it in the sun for about a week, and dry the dried sweet potato to make juice. 45 g of sweet potato juice, 45 g of flour, 15 g of egg, 15 g of sugar, and 4.5 g of salt are kneaded, and the kneaded material is aged at room temperature for one day. The aged material is then put into a sifter to form a gangjeong shape, Then add sake and apple juice and add 10.5g of gangjeong ingredients, 10.5g of peanuts and 4.5g of black sesame seeds in 10.5g of boiled and cooled syrup.

Experiment: Sensory test

(Example 2), a sweet potato gangjeong prepared according to the general method (Comparative Example 1), a sweet potato gangjeong prepared according to the conventional method The sensory evaluation test (Comparative Example 2) was carried out using a sensory test (30 persons (15 males, 15 females) with more than 2 years of sensory evaluation) divided into taste, aroma, color, chewiness, Point measurement method: 1: very poor, 2: poor, 3: moderate, 4: good, 5: very good). The results are shown in Table 1.

flavor incense Color Chewiness Overall likelihood Example 1 4 5 4 5 5 Example 2 5 5 5 5 5 Comparative Example 1 4 3 3 4 4 Comparative Example 2 3 4 3 3 3

As can be seen from Table 1, Examples 1 and 2 show higher scores than Comparative Examples 1 and 2 in all items.

Gangjeong according to the present invention shows that Gangjeong according to the present invention has higher scores than Comparative Examples 1 and 2 in all items, unlike the generally prepared sweet potato gangjeong, It is understood that the texture is improved and the overall preference is high.

In addition, it was confirmed that the sweetened or sweet taste of the fruits contained in the exfoliating slices was improved by mixing the fruits with the fruit concentrate to be produced, thereby improving the taste and aroma.

Claims (2)

In a method for manufacturing sweet potato malangyi gangjeong,
The sweet potatoes prepared in the steamed pot for 30 to 40 minutes were cooled for 18 to 24 hours, then peeled and cut to a thickness of 3 to 5 cm, and dried in a dryer at a temperature of 40 to 70 ° C for 4 to 6 hours to obtain a moisture content Dried to 15 to 35%, and cut into a size of 1 to 5 mm to prepare a sweet potato macaroni,
Remove the husk, walnuts, pecans, peanuts, chestnuts, cashews, almonds, hazelnuts, pistachios, banks, macadamia, pumpkin seeds, sunflower seeds or pine nuts to taste and sterilize them. To 4 mm to prepare nuts,
It is recommended that the lemon or citron prepared by washing be used in the form of lime, mango, banana, papaya, pineapple, apricot, apple, pear, kiwi, blueberry, blackberry, asaiberry, cranberry, cherry, grape, jujube, And 1: 0.9 ~ 1.5 by weight relative to the weight of the mixture, mixing the fruit with the lemon or citron in a ratio of 1: 0.9 ~ 1.2 by weight, The dried fruit is dried for 3 to 10 days and the dried fruit is dried at a temperature of 40 to 70 ° C. for 4 to 10 hours so as to have a moisture content of 15 to 35%
25 to 35 parts by weight of the nuts, 10 to 15 parts by weight of the dried fruit, and 1 to 5 parts by weight of syrup are mixed with 50 to 60 parts by weight of the sweet potato marrow,
Wherein the syrup is prepared by mixing syrup, agave syrup, starch syrup, or starch with one part by weight of sugar at a ratio of 1: 0.01 to 0.1, and heating the mixture to a temperature of 70 to 80 ° C. Gt;
The method according to claim 1,
5 to 15 parts by weight of an exfoliating slurry is mixed to prepare a sweet potato malt starch gruel
The exfoliating piece is composed of 25 parts by weight of oligosaccharide, fructose, sugar, honey, syrup or sugar, each of which is used in the pickling of 100 parts by weight of red ginseng, black ginseng, red ginseng, And 35 to 45 parts by weight of a fruit concentrate is added and heated at a temperature of 60 to 90 ° C to be sugar-pickled, followed by drying at a temperature of 40 to 70 ° C.