KR101766317B1

KR101766317B1 - Manufacturing method of sausages mixed sweet potato chips

Info

Publication number: KR101766317B1
Application number: KR1020150106782A
Authority: KR
Inventors: 이현희; 박문규
Original assignee: (주)에스앤비푸드 농업회사법인
Priority date: 2015-07-28
Filing date: 2015-07-28
Publication date: 2017-08-09
Also published as: KR20170014088A

Abstract

The present invention relates to a method for manufacturing a sausage mixed with sweet potato chips, wherein sweet potatoes rich in dietary fiber and having anticancer effect are extracted and prepared into liquid and chips, respectively, and then mixed with sausage raw materials to maximize the potency of sweet potato The present invention relates to a method for manufacturing sausages mixed with sweet potato chips.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a sausage mixed with sweet potato chips,

In general, sausages are processed foods that have been finely ground and filled with artificial casings.

These sausages are prepared by adding seasonings and spices to the food, charging them into the casing, aging and drying them, adding the seasoning and spices to the ground or not grounded meat, Or smoked or heat treated.

The sausage thus produced is able to ingest a large amount of protein contained in meat, but since it contains a lot of fat and additives such as additives and lard oil, it has a high calorific value and can be used in a variety of foods including vegetable protein and dietary fiber There is a problem in that nutritional imbalance occurs due to insufficient intake of various nutrients.

To solve this problem, Korean Patent No. 10-1333119 entitled " Sausage Emulsifying Sausage containing Dietary Fiber Extracted from Sweet Pepper and Preparation Method Thereof "has been proposed.

The above-mentioned prior art is made by adding dietary fiber extracted from pumpkin and a supplementary ingredient such as salt, phosphate, soybean protein, sugar, monosodium glutamic acid, and ice and mixing.

Therefore, there is a problem that it is difficult to express the taste of the pumpkin properly because the dietary fiber contained in the pumpkin is extracted and mixed with various mixtures.

In addition, there is a problem in that various additives are added to the pumpkin.

Disclosure of the Invention The present invention has been conceived to solve the above-mentioned problems, and it is an object of the present invention to provide a nutritive composition containing a large amount of active ingredients such as dietary fiber, carotene and the like, The present invention also provides a method for manufacturing sausages mixed with sweet potato chips capable of mixing sweet potatoes and eating balanced nutrients.

The present invention also provides a method for manufacturing sausages mixed with sweet potato chips, which is easily mixed with meat through a sweet potato concentrate and can feel taste unique to sweet potatoes and can feel the texture of sweet potatoes through sweet potato chips.

In order to achieve the above object, the present invention provides an extracting step of extracting washed and cut sweet potatoes at a temperature of 100 ° C for 2 to 3 hours through an extractor; A step of pouring sweet potatoes extracted in the extraction step into an electric juicer; Concentrating the sweet potatoes juiced in the juicing step into a concentrator and concentrating the concentrate until the concentration reaches 40 brix or more; A first mixing step of mixing 0.5 to 5.0 parts by weight of concentrated sweet potatoes in 100 parts by weight of the sausage raw material in the concentration step; A second mixing step of mixing 5 to 15 parts by weight of sweet potato chips with 100 parts by weight of sausage raw material mixed with sweet potato in the mixing step to prepare a sausage mixture; The sausage mixture is fumigated or heat-treated at 50 to 80 ° C for 20 to 60 minutes, and then cooled.

The sweet potato chip is prepared by washing the sweet potato with a thickness of 4 to 5 cm. The sweet potato cut through the preparing step is placed in a steamer and steamed at 100 DEG C for 20 to 30 minutes; Drying step of adding steamed sweet potatoes to the low temperature drier at 40 to 50 ° C for 6 to 7 hours; And a pulverizing step of putting the sweet potatoes dried in the drying step into a pulverizer and pulverizing the pulverized product into 0.5 to 1 cm to produce sweet potato chips.

In the step of producing the sausage mixture, it is preferable that the sausage mixture is filled in a collagen casing and molded.

In the cooling step, it is preferable that the method further comprises a step of spray-cooling the fried or heat-treated sausage mixture for 10 to 30 minutes.

According to the method for manufacturing a sausage mixed with sweet potato chips according to the present invention, sweet potatoes containing an effective ingredient such as dietary fiber and carotene are mixed in ground meat to uniformly contain animal nutrients of sausage and sweet potatoes, Can be consumed.

And sweet potatoes are made into concentrate and chips and easily mixed in crushed meat, which has the advantage of having taste and texture unique to sweet potato.

In addition, the low-calorie sweet potatoes and small amounts of intake can have enough satiety to prevent overeating and calorie intake can be reduced.

1 is a flowchart showing a method of manufacturing a sausage mixed with sweet potato chips according to the present invention,
2 is a flowchart showing a method of manufacturing a sweet potato chip according to the present invention.

Hereinafter, a method for manufacturing a sausage mixed with sweet potato chips according to the present invention will be described in detail with reference to the drawings.

FIG. 1 is a flow chart showing a method of manufacturing a sausage mixed with sweet potato chips according to the present invention, and FIG. 2 is a flowchart showing a method of manufacturing a sweet potato chip according to the present invention.

As shown in FIG. 1 and FIG. 2, the present invention relates to a method for manufacturing a sausage mixed with sweet potato chips, wherein sweet potatoes rich in dietary fiber and having anticancer effect are extracted, The present invention relates to a method for producing a sausage mixed with sweet potato chips mixed with a sausage raw material to maximize the potency of the sweet potato.

As shown in FIGS. 1 and 2, a sweet potato extract and a sweet potato chip are prepared and mixed by heating, juicing, concentrating, first mixing, second mixing and manufacturing steps.

In the heating step (S10), the washed and cut sweet potatoes are heated at a temperature of 100 DEG C for 20 to 30 minutes.

Here, the sweet potatoes can be cut and easily ripened evenly to the inside, and it is preferable to cut to 2 to 5 cm in size so as to contain moisture.

The sweet potato is preferably heated slowly to 100 ° C so that the beta amylase enzyme decomposes the starch into maltose to have a high sugar content.

In the pouring step (S20), the sweet potatoes that have been cooked in the heating step (S10) are put into an electric juicer and juiced to extract the sweet potato liquid.

In the concentration step (S30), the sweet potato liquid extracted in the juicing step (S20) is put into a concentrator and concentrated until it reaches 40brix or more to extract a sweet potato concentrate.

In this case, when the sugar content of the sweet potato is not higher than 40 brix, it is mixed with the sausage so that the sweetness can not be sufficiently sensed. Therefore, it is necessary to mix the artificial sweetener and the sausage by moisture of the sweet potato concentrate, There is a problem.

Therefore, the taste of sweet potato can be felt without artificially adding the sweetener through the concentrate of 40brix or more, and the sausage can be maintained by controlling the moisture.

In the first mixing step (S40), 0.5 to 5.0 parts by weight of the concentrated sweet potato concentrate in the concentration step (S30) is mixed with 100 parts by weight of the raw material.

Here, when the sweet potato concentrate is mixed little, it is not mixed evenly with the sausage raw material, and flavor and nutrients unique to sweet potato can not be felt.

When the sweet potato concentrate is mixed a lot, the taste of the sweet potato is strong and the taste of the sausage can not be felt. Since it is not easily mixed with the raw material of the sausage, it can not be discharged to the outside or can not maintain its shape.

In the second mixing step (S50), 5 to 15 parts by weight of sweet potato chips are mixed with 100 parts by weight of the sausage raw material mixed with the sweet potato concentrate in the first mixing step (S40).

When the amount of the sweet potato chips is less than 5 parts by weight, the flavor of the sweet potato chip can not be felt. When the amount of the sweet potato chips is more than 15 parts by weight, the flavor of the sweet potato chip can not be felt.

Thus, 5 to 15 parts by weight of sausage and sweet potato chips can be mixed to have a mixed flavor.

Here, as shown in FIG. 3, the sweet potato chips are prepared through a preparing step, a steaming step, a drying step and a crushing step.

In the preparation step (S51), the sweet potato chip is washed with a sweet potato and cut to a thickness of 4 to 5 cm.

It is preferable that the cutting is done so that the sweet potato is cooked to the inside through the steamer and the water does not easily fly out to the outside.

In the steaming step S52, the sweet potato cut through the preparation step 51 is placed in a steamer and heated at 100 DEG C for 20 to 30 minutes to cook sweet potatoes.

In the drying step (S53), the steamed sweet potatoes are put in a low-temperature dryer at the steaming step (51) and dried at 40 to 50 ° C for 6 to 7 hours.

In the pulverizing step (S54), the sweet potatoes dried in the drying step (S53) are put into a grinder and pulverized to 0.5 to 1 cm to produce sweet potato chips.

If the sweet potato particles are not strong enough, there is a problem that the sweet potato chips are crushed in the mixing and fumigation process for making the sausage, and the desired sausage can not be produced.

Therefore, the sweet potato chips are dried in a low temperature drier at 40 ~ 50 ℃ for 6 ~ 7 hours to strengthen the sweet potato chips, thereby preventing the sweet potato chips from being crushed in the process of producing the sausages.

The sweet potato chip thus prepared is preferably mixed with the sweet potato extract in the sausage raw material.

If the sweet potato chips are mixed in a small amount, the texture and flavor of the sweet potato chips can not be easily felt. If a large amount of sweet potato chips are mixed, the taste of the sausage is not felt and it is difficult to maintain the shape of the sausage.

In the second mixing step (50), a sausage mixture is filled in a collagen casing and molded (S60).

The forming step 70 may be performed by filling the sausage mixture with the collagen casing.

In the cooling step S60, the sausage mixture is fumigated or heat-treated at 50 to 80 ° C for 20 to 60 minutes and then cooled.

Here, the sausage mixture is preferably sprinkled and cooled for 10 to 30 minutes.

[Experimental Example 1]

According to the mixing ratio of the sweet potato chips according to the present invention, the sensory test for flavor and taste of the sweet potato chips and other tastes were measured, and the results are shown in the following Table 1.

A: very good, B: good, C: evaluated according to the usual.

Sweet potato chip mixing rate zest Texture Likelihood Less than 5% B C B 5 to 15% A A A 15% or more A B AB

In case of mixing less than 5% of sweet potato chips, sweetness and texture of sweet potato chips were evaluated to be lowered. When it was above 15%, sweet potato chips had many dietary fiber and flavor was too strong. Of the participants were evaluated as having decreased texture.

In addition, the mixing ratio of 5 ~ 15% was evaluated to be able to feel the flavor and texture clearly compared with the mixture amount of less than 5% and 5% or more.

Accordingly, the sweet potato chips manufactured according to the present invention are able to feel the flavor and texture through the mixing and fuming processes for producing sausages, and thus are excellent in overall sensibility.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined by the appended claims. It is obvious that you can do it.

Claims

Heating step (S10) heating the washed and cut sweet potatoes at a temperature of 100 DEG C for 20 to 30 minutes;
(S20) in which the sweet potatoes heated in the heating step (S10) are put into the juicer to juice the sweet potato juice,
A condensing step (S30) of adding the sweetened sweet potato juice in the juicing step (S20) to a concentrator and concentrating the juice until the juice reaches 40brix or more;
A first mixing step (S40) of mixing 0.5 to 5.0 parts by weight of the concentrated sweet potato concentrate in 100 parts by weight of the sausage raw material in the concentration step (S30);
A second mixing step (S50) of mixing 5-15 parts by weight of sweet potato chips with 100 parts by weight of sausage raw material mixed with sweet potato in the first mixing step (S40) to produce a sausage mixture;
And a cooling step (S60) in which the sausage mixture produced in the second mixing step (S50) is fumigated or heat-treated at 50 to 80 DEG C for 20 to 60 minutes and then cooled (S60). Way.

The method according to claim 1,
The sweet potato chips are prepared (S51) for cutting sweet potatoes to a thickness of 4 to 5 cm after washing;
The sweet potato cut through the preparing step is put into the steamer and steamed at 100 ° C for 20 to 30 minutes (S52);
Drying step (S53) in which steamed sweet potatoes are placed in a low temperature drier and dried at 40 to 50 DEG C for 6 to 7 hours;
And a crushing step (S54) of producing sweet potato chips by pulverizing the sweet potatoes dried in the drying step into a crusher and pulverizing the crushed to 0.5 to 1 cm.

The method according to claim 1,
And a molding step (S70) of filling the sausage mixture in the collagen casing and molding the sausage mixture in the second mixing step (S50).

The method according to claim 1,
Wherein the sausage mixture is fried and cooled for 10 to 30 minutes in the cooling step.

A method for manufacturing a sausage mixed with sweet potato chips, which is manufactured according to any one of claims 1, 2, 3, and 4.