KR101869880B1 - Method for production of sweet potato spread - Google Patents

Abstract

The present invention relates to a method for manufacturing sweet potato spreads, comprising the steps of: (A) blending hot potatoes into hot water; (B) cutting the blanched sweet potato so as to have a diameter of 5 to 20 mm to prepare a sweet potato dice; (C) mixing the sweet potato dice with the pumpkin puree to prepare a sweet potato mixture by a first heat treatment; (D) adding a reduced sweet sugar and sugar to the heated sweet potato mixture while maintaining the temperature of step (C), and performing a second heat treatment, and then pouring the pectin aqueous solution to mix; (E) concentrating the mixture prepared in step (D) to a sugar content of from 50 to 65 brix; (F) primary sterilization of the concentrated mixture; And (G) filling the container with a sterilized mixture, and then sealing and sterilizing the sterilized mixture. Generally, when the pH is high and the sugar content is low, the spread of the present invention is susceptible to microorganisms. However, Despite its excellent preservability.

Description

TECHNICAL FIELD The present invention relates to a sweet potato spread,

The present invention relates to a method for producing a sweet potato spread excellent in storage stability at room temperature.

Spread (SPREAD) is a food that can be eaten as a substitute for jam in bread, bagels, crackers, biscuits, etc. In Korea, the frequency of use is increasing as the diet is westernized. Typical examples of spreads include peanut butter and chocolate spreads.

In recent years, there has been a growing concern about the nutritional imbalance of modern people as the tendency of breads and the like to prefer foods for easy breakfast as well as changes in eating patterns.

The sweet potato spread designed to supplement this nutritional imbalance not only promotes the consumption of agricultural products but also contributes to the increase of income of farmers by increasing the added value of agricultural products and also contributes to the improvement of the public health by containing sweet potatoes known to be good for health.

On the other hand, sweet potatoes (Ipomoea batatas L.) are widely cultivated in tropical and temperate regions and are considered to be very important food crops in the world. Especially, it is highly adaptable to the environment, and it can receive all the roots, stems, and leaves. Therefore, it is attracting much attention as a crop that can solve the food, energy and environmental problems of the 21st century at the same time.

The sweet potato has been cultivated widely in Korea as a substitute for rice or other grain, and it has been used for food. However, as it became known as a health food in the 2000s, the use of various foods has been widening and the cultivation area has been gradually increasing nationwide.

These sweet potatoes are rich in vegetable fiber, so they help balance constipation and blood cholesterol levels, and are also known to be effective in blood pressure control, anti-aging, anti-cancer and skin aesthetics.

In addition, most of the sweet potatoes are carbohydrates, which are energy sources, but they are high calorie foods. Especially, vitamin C and carotenoids, anthocyanins, polyphenols, various minerals and dietary fiber are high in the sweet potatoes.

Sweet potatoes are reduced in moisture during storage, starch is saccharified by the action of enzymes and is very sweet, so it is common to eat steamed, cooked, or cooked with pre, fried, In addition, it is widely used as a raw material for the production of alcohol, and recently vitamin B12 has been collected from the residue.

Korea Patent No. 0926604 Korean Patent No. 1185069

It is an object of the present invention to provide a method for producing sweet potato spread having excellent storage stability at room temperature.

According to an aspect of the present invention, there is provided a method for manufacturing sweet potato spreads, comprising the steps of: (A) blending sweet potatoes into hot water; (B) cutting the blanched sweet potato so as to have a diameter of 5 to 20 mm to prepare a sweet potato dice; (C) preparing a sweet potato mixture by mixing the sweet potato dice and pumpkin puree and heating the mixture at 80 to 130 캜; (D) adding a pectin aqueous solution after adding the reduced sugar and sugar to the heated sweet potato mixture while maintaining the temperature of the step (C); (E) heating the mixture prepared in step (D) at a temperature of 60 to 100 DEG C to concentrate the sugar mixture so as to have a sugar content of 54 to 58 brix; (F) primary sterilizing the concentrated mixture at 90 to 150 캜; And (G) filling the container with the sterilized mixture, followed by sealing and secondary sterilization at 80 to 90 ° C.

In the step (B), the sweet potato dice may be prepared by mixing the cut sweet potato dice and the pulverized pulverized product at a weight ratio of 8: 2 to 10: 0.

The fermentation broth may be prepared by applying the fermented fermented liquor to the sweet potato dies prepared in the step (B), and then aging the fermented liquor at 30 to 40 ° C for 1 to 5 hours. And fermented for 5 to 20 hours.

In step (C), the sweet potato dice and the pumpkin puree may be mixed at a weight ratio of 1: 0.3 to 1.5 based on the pumpkin puree 8 brix.

The pumpkin puree may be prepared by mixing 100 parts by weight of the cuttlefish pulp with 70-120 parts by weight of water and adding 0.01 to 10 parts by weight of ascorbic acid followed by adding 1 to 30 parts by weight of the fermented yeast extract solution, The persimmon fermentation broth can be obtained by mixing the pumpkin shell and the Lactobacillus green tea extract and fermenting at 35 to 50 ° C for 5 to 20 hours.

In step (D), 25 to 50 parts by weight of sugar, 30 to 60 parts by weight of sugar, and 0.5 to 5 parts by weight of pectin aqueous solution may be added per 100 parts by weight of the sweet potato mixture.

In the step (D), the pectin aqueous solution may be a mixture of amide pectin and water at a weight ratio of 1: 8 to 20.

In step (D), the lactic acid bacterial green tea extract may be added to the pectin aqueous solution 1 at a weight ratio of 0.1 to 1.

Generally, when the pH is 5.1 to 5.3 and the sugar content is 54 to 58 brix, the sweet potato spread of the present invention has a pH of 5.1 to 5.3 and a sugar content of 54 to 58 brix, It has excellent storability over 18 months.

In addition, although the conventional spread uses a milking room such as mayonnaise, the sweet potato spread of the present invention uses a sweet potato dice and a pumpkin puree together, and since amide pectin is used, a spread of a desired viscosity can be obtained without using a milking chamber, The heat quantity is lower than that of the conventional spread.

In addition, the sweet potato spread of the present invention has excellent ductility and the content of sugar is lower than that of the conventional spread.

The present invention relates to a method for producing a sweet potato spread excellent in storage stability at room temperature.

Normal fruit jams are low acid foods having a pH of 3.2 to 3.7 and a brix of 64 to 66 brix, so that microorganisms do not proliferate for more than 12 months at room temperature without performing a separate sterilization process.

The present inventors have made pH and sugar content equal to those of fruit jam in order to prepare a spread having a shelf life similar to that of fruit jam using sweet potato. However, the sweet potato spread thus produced is sweet and sour, The taste was lost. In order to take advantage of the sweet potato flavor of the sweet potato spread, the pH should be in the range of 5.1 to 5.3 and the sugar content should be in the range of 54 to 58 brix. When the sweet potato spread is prepared in the above pH and sugar range, it is vulnerable to microorganisms, Can not be distributed for more than 12 months.

Accordingly, the present invention has been completed in order to satisfy the shelf life of 12 months or more at room temperature while maintaining the sweet taste of the sweet potatoes while maintaining the pH of 5.1-5.3 and the sugar content of 54-58 brix.

Hereinafter, the present invention will be described in detail.

A method of making a sweet potato spread of the present invention comprises the steps of (A) blending sweet potatoes into hot water; (B) cutting the blanched sweet potato so as to have a diameter of 5 to 20 mm to prepare a sweet potato dice; (C) preparing a sweet potato mixture by mixing the sweet potato dice and pumpkin puree and heating the mixture at 80 to 130 캜; (D) adding a pectin aqueous solution after adding the reduced sugar and sugar to the heated sweet potato mixture while maintaining the temperature of the step (C); (E) heating the mixture prepared in step (D) at a temperature of 60 to 100 DEG C to concentrate the sugar mixture so as to have a sugar content of 54 to 58 brix; (F) primary sterilizing the concentrated mixture at 90 to 150 캜; And (G) filling the container with the sterilized mixture, followed by sealing and secondary sterilization at 80 to 90 ° C.

First, in step (A), sweet potatoes are blended in hot water at 90 to 120 ° C for 1 to 5 minutes, preferably 1 to 3 minutes.

Sweet potato is a perennial herbaceous plant of the monocotyledonous plant, monocotyledonous plant. In the present invention, in order to increase the sugar content of the sweet potato removed from the skin and easily cut into dice form, it is blanched in hot water. When the sweet potato is processed by retort processing or steam without blanching, the sweetness is not increased and the sweet potato is not cut into a dice shape, so it is preferable to blanch the sweet potato.

When the temperature and time are less than the above lower limit, the sweetness of the sweet potato may not be increased. When the sweet potato is blanched, if it exceeds the upper limit, the flavor of the sweet potato may deteriorate during manufacture by spreading, .

In addition, if the sweet potato is not subjected to the blanching treatment, the microorganism can be easily proliferated even if the heating and sterilization process is performed thereafter.

Examples of the sweet potatoes include at least one selected from the group consisting of sweet potatoes at night, pumpkin sweet potatoes, honey sweet potatoes and purple sweet potatoes.

Next, in the step (B), the blanched sweet potato is cut to have a diameter of 5 to 20 mm to prepare a sweet potato dice.

In order to increase the texture of the sweet potato when the sweet potato spread is consumed, the sweet potato having been subjected to the blanching treatment is cut to have a diameter of 5 to 20 mm.

The sweet potato dice were prepared by mixing the sweet potato dice cut to have a diameter of 5 to 20 mm and the cut and remained (pulverized) pulp at a weight ratio of 8: 2 to 10: 0, If you use this mixture, you can save more flavor of the original sweet potato.

When the sweet potato paste, which is not sweet potato dies, is used in manufacturing the sweet potato spread of the present invention, the flavor of the sweet potato is lost and the potency of the sweet potato is lowered. Therefore, the sweet potato dice, preferably a sweet potato dice mixed with sweet potato dice and pulverized products .

The sweet potato dies may be one which has been aged at 30 to 40 DEG C for 1 to 5 hours, preferably for 2 to 3 hours after being applied with a liquorice fermentation broth.

The fermentation broth may be prepared by adding 50 to 100 parts by weight of water to 100 parts by weight of chestnut (night skin), adding 0.1 to 5 parts by weight, preferably 0.5 to 1.0 part by weight, of the extract of Lactobacillus green tea to 5-20 The fermentation broth obtained by fermenting for a period of time, preferably 8 to 15 hours, has no taste and does not affect the original flavor of sweet potatoes of sweet potato dies. The microorganism can not grow, To prevent swelling of the sweet potato dice in the process of mixing with the pumpkin puree and the like and to improve the texture of sweet potato dies. In addition, the sweet potato dies fermented with the UFI fermentation broth can absorb the active ingredients of UFI having the effects of restorative action, blood circulation improvement, etc., thereby improving the functionality.

Is used in an amount of 5 to 30 parts by weight, preferably 10 to 15 parts by weight per 100 parts by weight of the sweet potato dies. If the content of the fermented broth is less than the lower limit, the preservability and texture may not be improved. If the content is above the upper limit, sweetness may be lowered.

If the time and temperature for fermenting the sweet potato dice are lower than the lower limit, the texture may be deteriorated. If the temperature is above the upper limit, a bitter taste may be produced.

The lactic acid bacterial green tea extract was prepared by adding 100 parts by weight of green tea extract to 100 parts by weight of lactic acid bacteria ( Lactobacillus, Lactococcus , Leuconostoc, Pediococcus Or Bifidobacterium ) and then fermented at 23 to 26 DEG C for 5 to 20 hours. In the present invention, when the herbal medicine green tea extract or the herbal medicine extract or the fruit extract is used, the preservability and texture may be lowered.

When the sweet potato dies and the liquorice fermentation liquor are used in the next step immediately after being mixed without aging, the preservability and texture of the sweet potato dace and the liquorice fermentation liquor may be lowered by 1.5 to 20 times, respectively.

Next, in the step (C), sweet potato dice, pumpkin puree and water are mixed and heated at 80 to 130 ° C, preferably 90 to 100 ° C for 15 to 40 minutes, preferably 20 to 25 minutes, .

When only the sweet potato dies are used, there is a slightly bitter taste and a low viscosity (low viscosity is maintained even when pectin is used). When used together with sweet potato dessert and pumpkin puree, the bitter taste disappears and not only maximizes the flavor of the sweet potato but also increases the viscosity.

The sweet potato dice and pumpkin puree (based on 8 brix) are mixed at a weight ratio of 1: 0.3 to 1.5, preferably 1: 0.5 to 1. If the content of pumpkin puree is lower than the lower limit of the sweet potato dies, color and viscosity may not be satisfactory for use as a spread product. If the content exceeds the upper limit, sweet potato flavor may disappear.

Since the sweet potato dice and the pumpkin puree are mixed at a high temperature of 80 to 130 ° C, preferably 90 to 100 ° C, sterilization is also performed in the mixing process so that the storage stability at room temperature is enhanced and the shelf life can be extended by 12 months or more. If the temperature and time for heating the sweet potato dice and the pumpkin puree are lower than the lower limit, the sweet potato dice and the pumpkin puree may not be mixed well and the sterilizing effect may be insufficient. If the temperature and time are higher than the upper limit value, .

The pumpkin puree of the present invention is prepared by mixing 100 parts by weight of the cuttlefish pulp with the skin removed and 70 to 120 parts by weight of water and then adding 0.01 to 10 parts by weight of ascorbic acid.

In the case of the pumpkin puree, 1 to 30 parts by weight of the pumpkin fermentation broth can be added. When the pumpkin fermentation broth is added, the microorganism is prevented from growing and the preservability is improved. Even if the pumpkin fermentation broth is used for a small amount, The taste of the sweet potato can be further improved.

The fermentation broth is prepared by adding 50 to 100 parts by weight of water to 100 parts by weight of the pumpkin shell, adding 0.1 to 5 parts by weight, preferably 0.5 to 1.5 parts by weight, of a lactic acid bacterial green tea extract at 35 to 50 ° C for 5 to 20 hours Is obtained by fermentation for 8 to 15 hours.

Next, in step (D), while maintaining the temperature of step (C), 25 to 50 parts by weight of the low sweet potato and 30 to 60 parts by weight of the white sugar are added to 100 parts by weight of the sweet potato mixture, and 0.5 to 5 parts by weight of the pectin aqueous solution is added To prepare a mixture.

In order to increase the sweetness of the sweet potato spread of the present invention, a reduced sugar content (70 to 75 brix) and white sugar are added, and the reduced sugar content can be reduced by 5 to 15%.

The reduced sweet potato constitutes a saccharide having a dextrose equivalent (DE) of 20 to 45, preferably 20 to 30, more preferably 20 to 25, and generally corresponds to starch syrup. Here, the dextrose equivalent (DE) is the average value of the constituents of the reduced sugar.

The pectin aqueous solution is used to adjust the viscosity so as to have a viscosity satisfactory for use as a spread product, and pectin and water are mixed at a weight ratio of 1: 8 to 20. When the content of water based on pectin is less than the lower limit, viscosity control may be difficult. If the content is above the upper limit, the quality of spread may be deteriorated.

Further, when the pectin is a partially amidated amide pectin, pectin having an esterification degree of 70% and pectin having an esterification degree of 32% is used instead of amide pectin, desired viscosity can not be obtained, have. At this time, the temperature of the water to be mixed with the pactin is 65 to 75 ° C, and the water of the temperature range is used so that the amide pectin is dissolved well and has a desired viscosity.

The pectin aqueous solution may be mixed with the lactic acid bacteria green tea extract at a weight ratio of 1: 0.1-1. When the content of the green tea ginseng extract is less than the lower limit based on the pectin aqueous solution, the preservability may be lowered and the viscosity may be difficult to control. If the content is above the upper limit, the functionality may be lowered.

Next, in step (E), the mixture prepared in step (D) is concentrated to a sugar content of 54 to 58 brix.

The mixture is concentrated under a pressure of 450 to 620 mmHg at 60 to 100 DEG C for 30 to 40 minutes to obtain a mixture having a sugar content of 54 to 58 brix. For the sweetness of sweet potato spread, the sugar content is preferably 54 to 58 brix.

When the temperature is lower than the lower limit of the concentration, sterilization may not be performed. If the temperature is higher than the upper limit, a desired sugar content can not be obtained.

Next, in the steps (F) and (G), the concentrated mixture is first sterilized at 90 to 150 ° C. for 10 to 30 minutes, and then the sterilized container is charged with the mixture having an internal temperature of 80 to 85 ° C. Followed by sealing and secondary sterilization at 80 to 90 ° C for 10 to 30 minutes to produce a sweet potato spread.

A step of blanching the sweet potato of step (A), a step of mixing sterilized sweet potato dice and pumpkin puree at a high temperature in step (C), and a step of heating the mixture to 54 to 58 brix in step (E) , The first sterilization process in step (F), and the first sterilization process in step (G) and the second sterilization process in high temperature are missed, the storage stability at room temperature is lowered and the shelf life is more than 12 months Can not be extended.

The sweet potato spread of the present invention is in a fluid state because it is treated at a high temperature in the sterilization process, but gradually becomes thicker while being cooled.

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 present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Production Example 1:

80 parts by weight of water and 0.8 part by weight of lactic acid bacterium green tea extract were added to 100 parts by weight of chestnut shell (night skin), and the mixture was fermented at 40 DEG C for 10 hours to prepare a chestnut fermented broth.

Manufacturing Example 2. Sweet pumpkin puree _ Omit pumpkin fermented liquid

To 100 parts by weight of the pulp of the pumpkin from which the epidermis had been removed was mixed with 80 parts by weight of water, and then 0.1 part by weight of ascorbic acid was added thereto to prepare an 8 brix of pumpkin puree.

Production Example 3. Pumpkin puree _ Pumpkin fermentation broth

Pumpkin fermented milk

70 parts by weight of water and 0.9 part by weight of lactic acid bacteria green tea extract were added to 100 parts by weight of the pumpkin shell, and the mixture was fermented at 40 DEG C for 10 hours to prepare a pumpkin fermented liquid.

Pumpkin puree

To 100 parts by weight of the skin of the hard-boiled pumpkin, from which the epidermis had been removed, were mixed 80 parts by weight of water, and 0.1 part by weight of ascorbic acid was added and mixed. Then, 5 parts by weight of the fermented yeast extract was added to make an 8 brix.

Example 1. Sweet potato dice + pumpkin puree

The molted sweet potatoes were blanched for 2 minutes in hot water at 95 DEG C and then passed through a perforation network having a diameter of 8-10 mm to obtain a sweet potato dice having a diameter of 9.6 mm.

The sweet potato dies were mixed with the pumpkin puree prepared in Preparation Example 2 at a weight ratio of 1: 1, and then mixed with water (20 parts by weight with respect to 100 parts by weight of sweet potato dessert and pumpkin puree), followed by heating at 95 ° C for 20 minutes A sweet potato mixture was prepared. 39 parts by weight of 75 brix (relative to 100 parts by weight of sweet potato dyes and pumpkin puree) and 40 parts by weight of white sugar (relative to 100 parts by weight of sweet potato dies and pumpkin puree) were added to the sweet potato mixture while maintaining the above 100 캜. And 0.65 part by weight of pectin aqueous solution (to 100 parts by weight of sweet potato dyes and pumpkin puree) mixed with amide pectin type LM-101 AS and water having a temperature of 70 ° C at a weight ratio of 1: 12 And the resulting mixture was concentrated under a pressure of 550 mmHg at 75 DEG C to obtain a mixture having a sugar content of 55 brix. Sweet potato spreads were prepared by sterilizing the concentrated mixture at 90 ° C for 20 minutes, filling the sterilized container with the mixture at an internal temperature of 85 ° C, and sealing and post-sterilization at 85 ° C for 15 minutes.

Example 2. Sweet potato dice + pumpkin puree

A sweet potato spread was prepared in the same manner as in Example 1 except that the sweet potato dies were used instead of the sweet potato dies 100%, and the sweet potato dies were mixed at a weight ratio of 8: 2 at the weight ratio of the residue .

Example 3: Sweet potato dyes ______________________________________________ Fermented juice + pumpkin puree

100 parts by weight of the obtained sweet potato dies and 10 parts by weight of the liquorice fermentation liquid prepared in Preparation Example 1 were mixed to prepare a liquorice fermentation liquid on the surface of the sweet potato dies and aged at 60 DEG C for 3 hours to prepare Sweet potato spreads were prepared using the sweet potato dies.

Example 4. Sweet potato dice + pumpkin puree _

A sweet potato spread was prepared in the same manner as in Example 1 except that the pumpkin puree prepared in Preparation Example 3 was used in place of the pumpkin puree prepared in Preparation Example 2. At this time, sweet potato dice and the pumpkin puree prepared in Production Example 3 were mixed at a weight ratio of 1: 0.5. The pumpkin puree containing the fermented liquid of the pumpkin has a similar viscosity even when used in a lower content than the pumpkin puree which does not contain the pumpkin fermented liquid.

Example  5. Sweet potato Dice _ Julie  Fermentation solution + Sweet pumpkin Puree _ Sweet pumpkin  Fermentation liquid

A sweet potato spread was prepared in the same manner as in Example 2 except that the pumpkin puree prepared in Preparation Example 3 was used in place of the pumpkin puree prepared in Preparation Example 2. At this time, sweet potato dice and the pumpkin puree prepared in Production Example 3 were mixed at a weight ratio of 1: 0.5. The pumpkin puree containing the fermented liquid of the pumpkin has a similar viscosity even when used in a lower content than the pumpkin puree which does not contain the pumpkin fermented liquid.

Comparative Example  1. Sweet potato paste alone

100 parts by weight of the sweetened sweet potatoes were ground by a roll, and 39 parts by weight of 75 brix and 40 parts by weight of white sugar were added to prepare a sweet potato paste.

Comparative Example  2. Sweet potato powder

A sweet potato spread was prepared in the same manner as in Example 1 except that the powder obtained by crushing sweet potato blanched instead of sweet potato dice was used.

Comparative Example  3. Steam  sweet potato

A sweet potato spread was prepared in the same manner as in Example 1 except that sweet potatoes were boiled for 10 minutes in hot steam instead of blanched sweet potatoes.

Comparative Example  4. Mix at 60 ° C

A sweet potato spread was prepared using the sweet potato mixture prepared by mixing sweet potato dice and pumpkin puree at 60 DEG C for 20 minutes instead of heating at 95 DEG C for 20 minutes.

< Test Example >

Test Example  1. pH, sugar content, microorganism, Aflatoxin  B1 content measurement

The sweet potato spreads prepared according to the examples and the comparative examples were analyzed for pH, sugar content, microorganism and aflatoxin B1 content at 45 ° C harsh conditions.

1-1. pH: The pH of the sweet potato spread prepared according to the examples and comparative examples was measured using a pH meter (mil 56).

1-2. Brix: The sugar content of the sweet potato spread prepared according to the examples and comparative examples was measured using a sugar content meter (SMC-1000).

1-3. Microorganisms (baseline: not more than 10 ³ CFU / g): Test according to the number of bacteria in the experimental guideline for setting the shelf life of food.

1-4. Aflatoxin B1 (standard: 15.0 ug / g or less): Tested according to the mycotoxin of the experimental guideline of food expiration date.

division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 pH 5.3 5.2 5.1 5.3 5.3 5.1 5.2 5.0 5.2 Sugar content 55.7 56.2 56.8 57.0 56.4 45.0 55.8 54.8 55.6 microbe 3 months ND ND ND ND ND 493 ND ND ND 6 months ND ND ND ND ND 984 ND 949 680 9 months ND ND ND ND ND 21430 480 21586 3411 12 months ND ND ND ND ND 56151 9150 39717 16144 Aflatoxin B1 3 months Non-detection Non-detection Non-detection Non-detection Non-detection Non-detection Non-detection Non-detection Non-detection 6 months Non-detection Non-detection Non-detection Non-detection Non-detection Non-detection Non-detection Non-detection Non-detection 9 months Non-detection Non-detection Non-detection Non-detection Non-detection Non-detection Non-detection Non-detection Non-detection 12 months Non-detection Non-detection Non-detection Non-detection Non-detection Non-detection Non-detection Non-detection Non-detection

* N.D: Not detective

As shown in Table 1, it was confirmed that sweet potato spreads prepared according to Examples 1 to 5 of the present invention had similar pH and sugar content as Comparative Examples 1 to 4, but the microorganisms were further inhibited.

Generally, when the pH is in the range of 3.2 to 3.7 and the sugar content is out of the range of 64 to 66 brix, the sweet potato spread prepared according to Examples 1 to 5 of the present invention is susceptible to microorganisms, It was confirmed that storage stability was excellent because proliferation was suppressed.

Test Example  2. Firmness ( Wax castle )

Table 2 shows the results of comparing the fresh potency of sweet potato spreads prepared in the above Examples and Comparative Examples immediately after they were stored in a refrigerator of 5 days for 10 days and immediately after they were taken out to room temperature.

1: Poorly ductile, 2: Poorly ductile, 3: Poorly ductile, 4: Good ductility, 5: Good ductility

division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Preeminence 4.1 4.2 4.3 4.2 4.2 1.9 3.4 3.1 4.0

As shown in Table 2 above, it was confirmed that sweet potato spreads prepared according to Examples 1 to 5 of the present invention had better ductility than Comparative Examples 1 to 3.

Test Example 3. Sensory Test _ sweet potato flavor

The sweet potato spread prepared in the examples and the comparative examples was sampled by 20 professional panelists and then the sensory evaluation was performed by a 9 point scale method (as the degree was increased to 9 points), and the average value was obtained. The sweet potato spreads prepared according to the examples and comparative examples were stored at 45 ° C harsh conditions, and the microorganism level exceeding 1,000 was not subjected to sensory evaluation.

- Taste of sweet potatoes: 1 point = very bad, 9 points = very good

division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Taste of sweet potato 6 months 7.2 7.5 7.2 7.4 7.8 3.2 4.1 3.8 7.1 9 months 7.0 7.4 6.9 7.4 7.7 - 4.0 - - 12 months 6.9 7.4 6.8 7.1 7.5 - - - -

As shown in Table 3, the sweet potato spreads prepared according to Examples 1 to 5 of the present invention are superior to those of Comparative Examples 1 to 4 in taste of sweet potatoes.

Test Example  4. Sensory evaluation

The sensory evaluation was carried out in the same manner as in Test Example 3 to obtain an average value, which is shown in Table 4 below. The sweet potato spreads prepared according to the examples and comparative examples were stored at 45 ° C harsh conditions, and the microorganism level exceeding 1,000 was not subjected to sensory evaluation.

- Appearance, color, taste and comprehensive preference: 1 point = very bad, 9 points = very good

division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Exterior 6 months 7.0 7.1 7.3 7.2 7.6 3.3 4.2 4.3 7.1 9 months 6.8 7.0 7.3 7.0 7.4 - 4.0 - - 12 months 6.7 6.9 7.1 6.8 7.3 - - - - color 6 months 7.6 7.3 7.2 7.3 7.4 2.8 5.4 4.8 7.0 9 months 7.5 7.1 7.1 7.3 7.3 - 5.3 - - 12 months 7.3 7.1 7.0 7.2 7.2 - - - - flavor 6 months 7.1 7.4 7.2 7.1 7.9 3.9 5.3 5.0 6.8 9 months 6.8 7.3 7.0 6.9 7.7 - 5.1 - - 12 months 6.5 7.0 6.7 6.6 7.4 - - - - Comprehensive likelihood 6 months 7.2 7.3 7.3 7.1 7.6 3.0 4.8 5.3 7.0 9 months 7.0 7.2 7.1 6.9 7.4 - 4.7 - - 12 months 6.5 6.9 6.8 6.4 7.1 - - - -

As shown in Table 4, it was confirmed that the sweet potato spreads prepared according to Examples 1 to 5 of the present invention were superior in appearance, color, taste and overall taste to those of Comparative Examples 1 to 5.

Claims (10)

(A) blending sweet potatoes into hot water;
(B) preparing a mixed sweet potato dice in which the sweet potato dice cut to have a diameter of 5 to 20 mm, the cut and remaining powder are mixed at a weight ratio of 8: 2 to 9: 1;
(C) mixing the sweet potato dice and the pumpkin puree to prepare a sweet potato mixture by heating at 80 to 130 캜;
(D) adding a pectin aqueous solution after adding the reduced sugar and sugar to the heated sweet potato mixture while maintaining the temperature of the step (C);
(E) heating the mixture prepared in step (D) at a temperature of 60 to 100 DEG C to concentrate the sugar mixture so as to have a sugar content of 54 to 58 brix;
(F) primary sterilizing the concentrated mixture at 90 to 150 캜; And
(G) filling the container with the sterilized mixture, followed by sealing and secondary sterilization at 80 to 90 DEG C,
The pumpkin puree is prepared by mixing 100 parts by weight of the cuttlefish pulp from which the skin has been removed and 70 to 120 parts by weight of water, adding 0.01 to 10 parts by weight of ascorbic acid, and then adding 1 to 30 parts by weight of the pumpkin skin and the yeast extract, &Lt; RTI ID = 0.0 &gt; 1, &lt; / RTI &gt; delete The method for preparing sweet potato spread according to claim 1, wherein the sweet potato dies produced in step (B) are applied to a fermented fermented liquor and then aged at 30 to 40 DEG C for 1 to 5 hours. [Claim 5] The method according to claim 3, wherein the yeast fermentation broth is prepared by mixing yeast and green tea ginseng green tea extracts at 35 to 50 DEG C for 5 to 20 hours. The method of claim 1, wherein in step (C), sweet potato dice and pumpkin puree are mixed at a weight ratio of 1: 0.3 to 1.5 based on pumpkin puree 8 brix. delete [3] The method according to claim 1, wherein the pumpkin fermented milk is fermented at 35 to 50 DEG C for 5 to 20 hours by mixing the pumpkin shell and the Lactobacillus green tea extract. The method according to claim 1, wherein in step (D), 25 to 50 parts by weight of sugar, 30 to 60 parts by weight of sugar and 0.5 to 5 parts by weight of pectin aqueous solution are added per 100 parts by weight of the sweet potato mixture. Gt; The method of claim 1, wherein in step (D), the pectin aqueous solution is prepared by mixing amide pectin and water at a weight ratio of 1: 8 to 20. The process for producing sweet potato spread according to claim 1, wherein in step (D), the lactic acid bacterial green tea extract is added to the pectin aqueous solution 1 at a weight ratio of 0.1 to 1.