KR102072843B1 - Method for preparing aged sweet potato using rice bran and rice straw and aged sweet potato prepared thereby - Google Patents

Abstract

The manufacturing method of the aging sweet potato according to the present invention can produce the aging sweet potato with significantly improved nutritional value and functionality at low cost through a process of multi-stage aging of sweet potato using rice straw and rice bran.

Description

Method for preparing aged sweet potato using rice straw and rice bran and matured sweet potato produced by the same {Method for preparing aged sweet potato using rice bran and rice straw and aged sweet potato prepared thereby}

The present invention relates to a method for producing a mature sweet potato using rice straw and rice bran, and to a mature sweet potato prepared thereby, more specifically, the multi-stage aging of sweet potato using rice straw and rice bran to significantly improve taste and nutritional value. It relates to a method of manufacturing sweet potatoes.

Sweet potato is a crop that has high yield per unit area and grows well even in harsh environments. It is an alkaline food that contains a large amount of carbohydrates and dietary fiber and is widely known as a health food that is very beneficial to the human body.

In particular, sweet potato has a large amount of dietary fiber and various nutrients such as protein, fat, potassium, phosphorus and iron, which are evenly distributed to improve constipation, lower blood cholesterol levels, control blood pressure, prevent aging, anti-cancer and skin beauty It is known that there is an improvement effect, and in recent years, as interest in well-being food increases, interest in sweet potatoes as a health food or diet food is increasing.

However, the sweet potato has a high moisture content, the epidermis is thin and soft, and a large amount of heat of respiration is generated and cold sea and decay are easily generated, which makes storage difficult compared to other crops. Various studies are being conducted on a method of manufacturing food.

For example, Korean Patent Publication No. 10-2009-0097487 discloses a washing step of sterilizing and washing raw sweet potatoes with ozone water, a heating step of heating raw sweet potatoes washed in the washing step, and preserving the taste and aroma of sweet potatoes ripened in the heating step. In order to prepare a frozen packaged sweet potato, including a rapid freezing step for rapid cooling, a packaging step for vacuum packaging to store the frozen sweet potato for a long time in a rapid freezing step, and a storage step for freezing and storing the vacuum packaged sweet potato in the packaging step. Technical content has been disclosed.

As another example, Korean Patent Publication No. 10-2013-0054698 includes selecting a sweet potato having a size of 1 to 4 cm in diameter and 2 to 10 cm in length, a washing step of washing all foreign substances on the surface of the selected sweet potato, and washing Disclosed is a description of a method for manufacturing a sweet potato processed food comprising a peeling step of peeling the outer skin of the sweet potato, a steaming step of steaming the sweet potato with the outer skin peeled, and a step of drying the steamed sweet potato.

However, the methods disclosed in Literatures 1 and 2 merely disclose the contents of a method of manufacturing frozen sweet potatoes to improve the shelf life of sweet potatoes by heating and freezing sweet potatoes, and at the same time improving the shelf life of sweet potatoes and nutrition of sweet potatoes No information has been disclosed on how to improve the academic value and quality, so research is needed.

(Document 01) Republic of Korea // Public Patent Publication No. 10-2009-0097487 (2009.09.16) (Document 02) Republic of Korea // Publication No. 10-2013-0054698 (May 27, 2013) (Document 03) Republic of Korea // Registered Patent Publication No. 10-1021066 (2011.03.11)

Therefore, to solve the problems of the prior art, the present invention provides a technical content of a method for producing a mature sweet potato having a significantly improved taste and nutritional value through a multi-stage aging process using natural heat generation of rice straw and rice bran. There is this.

In addition, it is an object of the present invention to provide technical information regarding a method of manufacturing a mature sweet potato that can be stored for a long time so that it can be consumed in a convenient manner in four seasons.

The problems of the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

According to one aspect of the present invention for achieving the objects and other features of the present invention, (a) sweet potato in rice straw and rice bran mixture at a temperature of 10 to 20 ℃ by first aging to prepare a first aged sweet potato step; (b) preparing a second aged sweet potato by second-aging the first aged sweet potato in a rice bran at a temperature of 15 to 25 ° C. for 96 to 240 hours; (c) preparing the sweet potato cooked by heating the second aged sweet potato; (d) preparing a third aged sweet potato by subjecting the cooked sweet potato to a third aging for 3 to 60 hours at a temperature of 15 to 25 ° C. in rice bran; And (e) freezing the third aged sweet potato to produce a frozen sweet potato.

In addition, in the step (a), the first aging of the cured sweet potato by storing for 72 to 120 days under conditions of maintaining a temperature of 25 to 35 ° C. and a humidity of 85 to 90% within 10 days after harvesting It is preferred.

In addition, in the step (d), after preparing the third aged sweet potato, the step of sterilizing the third aged sweet potato may be further included.

In addition, in the step (e), the third aged sweet potato may be frozen at -80 to -20 ° C.

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The manufacturing method of the aged sweet potato according to the present invention provides the following effects.

The manufacturing method of the aging sweet potato according to the present invention can produce a aging sweet potato with significantly improved nutritional value and functionality at a low cost through a process of multi-aging the sweet potato using rice straw and rice bran.

In addition, the aged sweet potato prepared by the above method has a significantly improved sensory, nutritional value, and long-term storage property, which can increase consumption for the purpose of promoting health, strengthen the competitiveness of sweet potato products, and popularize the use of sweet potato. Can achieve.

The effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a process diagram showing a method of manufacturing a mature sweet potato according to the present invention.

Additional objects, features and advantages of the present invention may be more clearly understood from the following detailed description and accompanying drawings.

Prior to the detailed description of the present invention, the present invention is capable of various changes, and may have various embodiments. The examples described below and illustrated in the drawings are intended to limit the present invention to specific embodiments. No, it should be understood to include all modifications, equivalents, and substitutes included in the spirit and scope of the present invention.

When an element is said to be "connected" or "connected" to another component, it is understood that other components may be directly connected to or connected to the other component, but other components may exist in the middle. It should be. On the other hand, when a component is said to be "directly connected" or "directly connected" to another component, it should be understood that no other component exists in the middle.

The terms used in this specification are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this specification, terms such as “include” or “have” are intended to indicate that a feature, number, step, operation, component, part, or combination thereof described in the specification exists, and that one or more other features are present. It should be understood that the existence or addition possibilities of fields or numbers, steps, operations, components, parts or combinations thereof are not excluded in advance.

In addition, in the description with reference to the accompanying drawings, the same reference numerals are assigned to the same components regardless of reference numerals, and redundant descriptions thereof will be omitted. In the description of the present invention, when it is determined that detailed descriptions of related known technologies may unnecessarily obscure the subject matter of the present invention, detailed descriptions thereof will be omitted.

As used herein, the term "mature" means that the nutrients and saccharides in the food are not decayed due to the action of enzymes, microorganisms, salts, etc., and the nutrients and sugars are properly decomposed due to mechanical, chemical, and physical effects. It means the treatment process to improve the content of nutrients.

The term "curing" as used herein refers to the surface of the sweet potato surface by appropriately adjusting the storage temperature and humidity of the sweet potato to harden the sticky essence component coming out of the wound on the sweet potato surface to form a cork layer similar to the epidermis. It means the treatment to seal the wound to prevent decay.

The present invention relates to a method for producing a mature sweet potato having improved functionality such as sweetness and texture while abundantly containing various nutrients by ripening the sweet potato in a multi-step process using rice straw and rice bran.

Hereinafter, the present invention will be described in detail.

1 is a process diagram showing a method of manufacturing a mature sweet potato according to the present invention.

As shown in Fig. 1, the method for producing a mature sweet potato according to the present invention includes: (a) preparing a first mature sweet potato by first aging the sweet potato at a temperature of 10 to 20 ° C in a mixture of rice straw and rice bran; (b) preparing a second aged sweet potato by second-aging the first aged sweet potato in a rice bran at a temperature of 15 to 25 ° C. for 96 to 240 hours; (c) preparing the sweet potato cooked by heating the second aged sweet potato; (d) preparing a third aged sweet potato by subjecting the cooked sweet potato to a third aging for 3 to 60 hours at a temperature of 15 to 25 ° C. in rice bran; And (e) freezing the third aged sweet potato to produce frozen sweet potato.

The step (a) is a step of first aging sweet potatoes in a mixture of rice straw and rice bran to prepare a first aged sweet potato. In this step, the sweet potato before aging by aging the sweet potato in a natural storage and aging storage method used by old ancestors Compared to this, it is possible to prepare a first aged sweet potato having a significantly improved sugar content.

The sweet potato can be used in a variety of sweet potatoes, it can be used by selecting a sweet potato with excellent productability from among the sweet potato 3 to 10 days after harvest on the farm. In particular, the sweet potato is preferably stored in a storage room maintaining a temperature of 25 to 35 ° C. and a humidity of 85 to 90% for 72 to 120 hours, and it is preferable to use a pre-processed sweet potato that has been cured. .

When the crypt is maintained at a temperature of 10 to 20 ° C and a humidity condition of 80 to 90%, the space between the bottom and the side may be made of ocher or natural soil, and when the temperature of the crypt is maintained at less than 10 ° C Sweet potatoes are damaged by cold seas, and at temperatures exceeding 20 ° C, the respiratory action of sweet potatoes is induced, resulting in loss of nutrients, or germination is induced. In addition, when the humidity is less than 80%, there is a problem in that the moisture content of sweet potato is reduced and the taste and nutrients are reduced. Preferably, the crypt may utilize a space maintaining a temperature of 10 to 15 ℃ and a humidity condition of 85%.

In particular, the crypt is sterilized before aging sweet potatoes using natural sterilizing solution diluted 10 to 100 times by mixing wood vinegar, brown rice vinegar, and shochu, and then spread rice straw and rice bran to a certain thickness to create a crypt environment for aging sweet potatoes. It is possible to create, stack the sweet potato on the top surface of the rice straw and rice bran, and cover the layered sweet potato with rice straw and rice bran to form a thermal insulation layer, thereby aging the sweet potato in the thermal insulation layer to produce a first aged sweet potato. .

When the sweet potato is aged in the insulating layer formed of the rice straw and rice bran, the temperature and humidity can be kept constant to promote the ripening of the sweet potato, as well as the formation of sugars and nutrients in the sweet potato during the ripening process. For this, the first sweet potato can be prepared by storing and aging the sweet potato for 15 days to 6 months.

The rice straw is the stem and leaf parts that remain after threshing the rice, and the rice bran is a by-product in the form of a shell that comes out of the process of cultivating the rice, and serves to keep the humidity and temperature constant by properly blocking the inflow of outside air, A thermal insulation layer capable of aging sweet potatoes is formed. In particular, Bacillus microbes contained in the rice straw serve to inhibit the growth of various germs, thereby blocking the decay of sweet potatoes. In particular, the rice bran is not only rich in dietary fiber, but also contains a large amount of minerals and antioxidants such as vitamin B, vitamin E, calcium (Ca), phosphorus (P), magnesium (Mg), iron (Fe), etc. During the aging process, the above ingredients may be delivered to the sweet potato, or the nutritional components of the sweet potato itself may be prevented from being lost, thereby enhancing the nutritional components of the aged sweet potato.

The rice straw can be used to remove foreign substances on the surface and sterilized at 90 to 120 ° C. for 10 to 30 minutes to remove sterilized rice straw, and cut into 2 to 10 cm lengths to thoroughly fill the periphery of sweet potatoes. It can be used, and the rice bran can be used immediately that occurs in the process of cultivating rice.

In the step (b), the second ripening sweet potato is produced by second-aging the first ripened sweet potato in rice bran at a temperature of 15 to 25 ° C. for 96 to 240 hours, and the first ripened sweet potato is 2 at room temperature. Tea aging promotes the formation of nutrients and free sugars in the sweet potato itself by allowing the sweet potato's nutrients to be fully activated while minimizing the water evaporation of the sweet potato, and delivering the active ingredients contained in the rice bran to the sweet potato for nutritional value. It is possible to prepare an improved second aged sweet potato.

To this end, preferably, a rice bran is laid in a storage room in an environment in which the temperature of 15 to 25 ° C. is maintained to form a thermal insulation layer, and the first aged sweet potato is stored in the thermal insulation layer and then the first aged sweet potato for 96 to 240 hours. The second aging may produce a second aged sweet potato, and if the second aging temperature is less than 15 ° C, there is a problem that the aging period is prolonged, and if it exceeds 25 ° C, there is a possibility that the sweet potato will decay. More preferably, the second aged sweet potato may be prepared by aging at a temperature of 18 to 20 ° C for 120 to 168 hours.

In addition, in this step, after preparing the second aged sweet potato, the second aged sweet potato may be washed. To this end, washing water may be added to the second aged sweet potato to remove various foreign substances remaining on the surface, and the sweet potato cooked may be prepared by heating the washed sweet potato in the steps described below. Particularly, the washing water may utilize general water, distilled water, purified water, salt water, mineral water, deep ocean water, etc., but preferably, the second aged sweet potato is immersed in salt water having a salinity of 1 to 5% for about 30 minutes. By washing the second aged sweet potato so as to discharge moisture contained on the inner surface of the shell and the sweet potato shell to the outside, it is possible to suppress the burning of the inner surface of the shell or the sweet potato during heating.

In the step (c), as the step of preparing the sweet potato cooked by heating the second ripened sweet potato, the second ripened sweet potato having enhanced nutrients and sugar content can be cooked into a sweet potato ingestible.

To this end, in this step, if the conventional food heating method is used, the cooked sweet potato can be prepared without limitation, and the second matured sweet potato is put in a steamer to produce steamed sweet potato by adding steam, or the heating that emits far infrared rays. A second ripened sweet potato is introduced into the furnace, and heated to a temperature of 150 to 250 ° C. to prepare a baked sweet potato to prepare a cooked sweet potato.

When preparing the sweet potato cooked as described above, various starches contained in the sweet potato are partially destroyed by heating, so that the content of the free sugar is significantly increased, so that the cooked sweet potato with remarkably improved sugar content can be prepared.

In the step (d), the cooked sweet potato is third aged in rice bran to prepare a third ripened sweet potato. In this step, the sweet potato cooked in the rice bran is aged, and contains various amounts of various active ingredients and minerals. The sweetness and nutritional value of the sweet potato cooked by the rice bran are transferred during the slow cooling process to prevent the loss of nutrients and minerals that are lost in the cooked sweet potato, and evenly distribute the nutrients and free sugars in the sweet potato. It is possible to manufacture a third matured sweet potato with maximized content. In particular, it has a high content of nutrients such as beta-carotene, and thus can provide an excellent antioxidant effect compared to the unaged sweet potato.

To this end, in this step, preferably, the sweet potato cooked for 36 to 60 hours at a temperature of 15 to 25 ° C can be aged in rice bran, and when the aging temperature is performed at less than 15 ° C, the aging of the third aged sweet potato Due to the short time, there is a problem that the nutrients and free sugars are not evenly distributed in the aged sweet potato, and when it is performed at a temperature exceeding 25 ° C., a problem of induction of rancidity on the surface of the aged sweet potato may occur, preferably, The cooked sweet potato can be aged in a rice bran at a temperature of 18 to 20 ° C. for 48 hours to produce a third aged sweet potato.

In addition, in this step, after the third matured sweet potato is prepared, the step of sterilizing the third matured sweet potato may be further configured to further improve long-term storage and stability of the sweet potato. To this end, in this step, the third aged sweet potato may be configured to be sterilized by a variety of conventional food sterilization methods.

For example, the third aged sweet potato may be sterilized by uniformly irradiating ultraviolet rays on the surface of the third aged sweet potato.

The step (e) is a step of manufacturing the frozen sweet potato by freezing the third aged sweet potato, and in this step, it is possible to prevent the outflow of sugar from the third aged sweet potato and maintain the shape of the sweet potato constant. , It is possible to manufacture sweet potatoes with improved long-term storage.

In this step, it is preferable to prepare the frozen sweet potato by rapidly freezing the third aged sweet potato, and for this purpose, after preparing the third aged sweet potato, after the third aged sweet potato is produced, the third aged sweet potato is frozen at a low temperature condition of -80 to -20 ° C. It is configured to freeze rapidly to maintain the sweetness of sweet potatoes, and at the same time, softens the texture of sweet potatoes to defrost them to form a soft texture and stickiness, and produces a shine to improve the functionality, and serves to improve sweetness. While maintaining the original flavor and color, it is possible to prevent odor and imperfections from occurring. As described above, the frozen processed sweet potato can be stored for a long period of more than one year, so that it can be distributed in a fresh state with almost no taste and nutrition until harvested the following year.

In addition, in this step, after preparing the frozen sweet potato in the same manner as described above, it may be further configured to further include the step of packaging the prepared frozen sweet potato to further improve the long-term storage of the aged sweet potato. When the frozen sweet potato is packaged through this step, the frozen sweet potato can be prevented from decaying by blocking contact with the air, and it is possible to store the aged sweet potato in a state in which the taste and aroma as well as the nutritional properties of the sweet potato are maintained. .

To this end, in this step, the frozen sweet potato may be configured to be packaged through a conventional packaging method of various foods. In particular, it is preferable to vacuum-pack the frozen sweet potato using a polyethylene coated nylon wrapper or the like, and vacuum packaging. One frozen sweet potato can be stored for a long period of time from 3 to 24 months in a freezer where a temperature of -20 to -10 ° C is maintained.

In particular, when packaging in vacuum, 50, 100, 200, 500 g, etc. can be commercialized by individually packaging the frozen sweet potato in a weight unit, thereby defrosting the frozen sweet potato and then commercializing it as a food that can be easily consumed. You can.

According to the manufacturing method of the aging sweet potato according to the present invention as described above, it is possible to manufacture the aging sweet potato with significantly improved nutritional value and functionality at a low cost through a process of multi-stage aging of sweet potato using rice straw and rice bran.

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The aged sweet potato prepared by the above method has significantly improved sensory, nutritional value, and long-term storage properties, which can increase consumption for the purpose of promoting health, as well as the competitiveness of sweet potato products and the popularization of sweet potato use. .

The embodiments described in the present specification and the accompanying drawings are merely illustrative of some of the technical spirit included in the present invention. Therefore, the embodiments disclosed in the present specification are not intended to limit the technical spirit of the present invention, but to explain, and it is obvious that the scope of the technical spirit of the present invention is not limited by these embodiments. Within the scope of the technical spirit included in the specification and drawings of the present invention, modifications and specific embodiments that can be easily inferred by those skilled in the art should be interpreted as being included in the scope of the present invention.

Hereinafter, the present invention will be described in more detail with reference to examples.

The examples presented are only specific examples of the invention and are not intended to limit the scope of the invention.

<Example>

After harvesting, sweet potatoes (Annoimo varieties) that were 5 days old were supplied to the storage room, and the conditions of the storage room were adjusted to maintain a temperature of 33 ° C and a humidity of 90% to treat the sweet potatoes. Pre-processed sweet potatoes with excellent quality were selected from the cured sweet potatoes.

Rice bran and rice bran are laid in a certain thickness on a crypt that maintains a temperature of 10 to 15 ° C and humidity of 85%, and after stacking selected sweet potatoes on the top surface of rice bran and rice bran, the rice straw and rice bran are covered to add warmth. In the state, the first aged sweet potato was prepared by aging the sweet potato for 60 days using natural heat.

After the first aging sweet potato is shipped out of the crypt, the first aging sweet potato is stacked in a storage room at a room temperature where rice bran is laid to a certain thickness and aged for 5 days with rice bran covered with the first aging sweet potato for the second aging sweet potato Was prepared.

The obtained second matured sweet potato was obtained and washed several times with water to remove foreign substances on the surface, and the washed second matured sweet potato was supplied to a steamer, followed by heating to prepare a steamed sweet potato.

The prepared steamed sweet potato was supplied to a aging high temperature maintained at 18 to 20 ° C in rice bran, and then aged for 3 hours for 48 hours to prepare a matured sweet potato, and rapidly cooling the prepared third ripened sweet potato in a freezer at -38 ° C. Frozen aged sweet potatoes were prepared.

<Comparative Example 1>

A first matured sweet potato was prepared in the same manner as in Example 1, and the prepared first matured sweet potato was heated under the same conditions as in Example 1 to prepare a steamed sweet potato, and then rapidly frozen to prepare a frozen matured sweet potato.

<Comparative Example 2>

A second matured sweet potato was prepared in the same manner as in Example 1, and the prepared second matured sweet potato was heated under the same conditions as in Example 1 to prepare a steamed sweet potato, followed by rapid freezing to prepare a frozen matured sweet potato.

<Comparative Example 3>

A frozen aging sweet potato was prepared through a three-step aging process using the same method as in Example except that rice straw and rice bran were not used.

<Experimental Example 1> Comparison of sugar content of the prepared frozen-aged sweet potato

In order to analyze the sensory properties of each of the prepared frozen aged sweet potatoes, the sugar content of the frozen aged sweet potatoes of Examples and Comparative Examples 1 to 3 was analyzed and compared, and the results are shown in Table 1 below.

The sugar content of the frozen aged sweet potato is obtained by taking 10 prepared frozen aged sweet potatoes, collecting 5 g of each sample, adding 100 mL of distilled water to the collected sample, grinding it, and extracting the grinding material by ultrasonic extraction at room temperature. An extract was prepared. The prepared extract was centrifuged at 10,000 rpm for 5 minutes to obtain a supernatant, and the obtained supernatant was used to measure the sugar content of each frozen aging sweet potato according to Examples and Comparative Examples 1 to 3.

division Sugar content ( ° Brix ) Example 23.3 Comparative Example 1 15.3 Comparative Example 2 18.9 Comparative Example 3 16.7 Control 11.7

As shown in Table 1, it was confirmed that the sugar content of the frozen aging sweet potato prepared by the method according to the embodiment was the highest, and in particular, the fact that the sugar content increased by 11 ° Brix or more compared to the raw sweet potato to have excellent properties Could confirm.

In addition, the frozen aging sweet potato according to the embodiment was confirmed to show a tendency to gradually increase the sugar content during the aging process using rice bran and rice straw, and the sugar content was remarkably higher than Comparative Example 3 without the aging process using rice bran and rice straw. I was able to confirm that it was increasing.

Through the results as described above, it was confirmed that the aging sweet potato with a significantly improved sugar content can be produced through a multi-stage aging process using rice bran and rice straw.

<Experimental Example 2> Comparison of the nutritional value of aged sweet potatoes

To analyze the nutritional value of the prepared frozen-aged sweet potato, the content of beta-carotene (β-carotene) contained in the frozen-aged sweet potato was analyzed.

Analysis of the content of beta-carotene, 5 g of the sample was taken from frozen matured sweet potatoes, and then ground, 1.0 mL of acetone was added to 1.0 g of the ground sample to prepare an ultrasonic extract, and the extract was filtered to obtain a solid. Acetone ultrasonic extraction was repeated twice using the obtained solid, and the acetone extract was concentrated under reduced pressure to prepare a concentrate, and then 10 mL of ether was mixed with the concentrate, and 10 mL of KOH was further mixed for saponification. After adding 10 mL of sodium chloride aqueous solution to the saponified sample, fractionating it, taking an ether layer and washing it several times, dehydrated by adding anhydrous sodium sulfate and filtered. The filtrate was concentrated under reduced pressure, and after adding 2 mL of a mixed solution of methanol and ethyl acetic acid to the concentrate, the filtrate was filtered with a 45 μm PTFE syringe filter, and the filtrate was analyzed by HPLC to analyze the content of beta-carotene. As β-carotene (Sigma Chemical co) was used.

division β-carotene content (㎍ / 100g) Example 423.8 Comparative Example 1 317.3 Comparative Example 2 367.9 Comparative Example 3 330.4 Control 488.1

As shown in Table 2, beta-carotene destruction by heating was induced when compared to the raw sweet potato control group, but it was confirmed that the frozen-aged sweet potato prepared by the method according to the example had the highest beta-carotene content. In particular, it was confirmed that the beta-carotene content of the frozen-aged sweet potato produced by the method according to the Example was significantly higher than that of the frozen-aged sweet potato of Comparative Example 3.

Through the results as described above, it could be determined that the content of beta-carotene, which is a kind of nutritional component of sweet potato, was improved during the multi-stage aging process using rice bran and rice straw, and thus exhibited this tendency.

<Experimental Example 3> Sensory evaluation of the prepared frozen-aged sweet potato

Sensory evaluation of each frozen aging sweet potato produced by the above method was carried out to perform sensory evaluation on the taste, aroma, texture (softness), appearance and overall preference of the frozen aging sweet potato, and the results are shown in Table 3 below. It is shown in. The sensory evaluation was performed on a total of 50 intakes composed of 25 men and 25 women, and each frozen aging sweet potato prepared was thawed by heating in an oven for 3 minutes, and then ingested a sample cooled to room temperature. Also, by using the 9-point scoring method as a score and evaluation criteria, it was evaluated to have a score that approaches 9 points when it is desirable and 1 point when it is not desirable.

division flavor incense Texture Appearance (color) Overall preference Example 8.5 8.3 8.8 8.1 8.7 Comparative Example 1 6.9 6.3 6.5 6.1 6.8 Comparative Example 2 7.5 6.8 7.2 6.5 7.1 Comparative Example 3 7.2 7.0 8.1 6.6 7.3

As shown in Table 3, it was confirmed that the frozen aging sweet potato prepared by the method according to the embodiment has excellent taste, aroma, texture, appearance, and overall preference, in particular, the texture of the frozen aging sweet potato according to the embodiment. It was confirmed to be very soft.

Through the multi-step aging process using rice bran and cress as in the example, the overall preference as described above was predicted to increase the sugar content in the frozen aging sweet potato, thereby improving the taste, and improving the content of free sugar, thereby increasing the aroma. As it was added, it was judged that the preference of the intake was further improved.

Through the above results, it was confirmed that a frozen aging sweet potato having excellent functionality can be prepared through a multi-stage aging process using rice bran and rice stalk.

Claims (5)

(a) 10 to 20 ° C. in a rice straw and rice bran mixture of sweet potatoes that have been cured by storing for 72 to 120 days under conditions of maintaining a temperature of 25 to 35 ° C. and a humidity of 85 to 90% within 10 days after harvesting. First aging for 50 to 70 days at a temperature of 80 to 90% and preparing a first aged sweet potato;
(b) preparing a second aged sweet potato by second-aging the first aged sweet potato in a rice bran at a temperature of 15 to 25 ° C. for 96 to 240 hours;
(c) preparing the sweet potato cooked by heating the second aged sweet potato;
(d) preparing a third aged sweet potato by subjecting the cooked sweet potato to a third aging for 3 to 60 hours at a temperature of 15 to 25 ° C. in rice bran; And
(e) freezing the third aged sweet potato to produce frozen sweet potato. delete According to claim 1,
In the step (d), the method of manufacturing a matured sweet potato, characterized in that it further comprises the step of sterilizing the third matured sweet potato after preparing the third matured sweet potato. According to claim 1,
In the step (e), the method of manufacturing the aged sweet potato, characterized in that the frozen third sweet potato at -80 to -20 ℃. delete

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