KR102193648B1 - Method for producing seasoning dried sweet potato and Dried sweet potato by the same - Google Patents

Abstract

The present invention relates to a method for preparing dried sweet potato containing seasoning made of medicinal plant, which is a method for preparing dried sweet potato, which has achieved distribution period of nine months at room temperature using a steaming method and a retort technology, and to the dried sweet potato prepared by the method. More specifically, the method for preparing seasoned dried sweet potato comprises the steps of: (a) preparing frozen dried sweet potato which has been stored in a freezer; (b) thawing sting the dried sweet potato; (c) adding seasoning to the thawed dried sweet potato, blending the same, and aging and storing the blended product in a refrigerator at a temperature of 1-10°C for 1-24 hours; (d) packaging the blended product after aging and storing of the same in the refrigerator in an inside package, and sealing the inside package before sorting the blended product by weight and performing X-ray detection on the same; (e) performing, after the step (d), a retort sterilization process; and (f) packaging, after the retort sterilization process, the blended product in an outside package.

Description

Method for producing seasoning dried sweet potato and dried sweet potato by the same {Method for producing seasoning dried sweet potato and dried sweet potato by the same}

The present invention relates to a method for producing a seasoning sweet potato dried fruit and to a sweet potato dried fruit produced thereby, and more particularly, to a method for producing a sweet potato dried fruit including seasoning made of medicinal plants, and distributed at room temperature using a steaming method and a retort technology. The present invention relates to a method for producing a seasoning sweet potato dried fruit with months and to a sweet potato dried fruit produced thereby.

Sweet potato (Ipomoea batatas L.) is widely cultivated in tropical and temperate regions and is considered a very important food crop worldwide. In particular, sweet potatoes evenly contain a variety of nutrients such as beta-carotene, dietary fiber, vitamin C, vitamin B6, iron, calcium, and potassium, whereas sweet potatoes do not contain gluten, and the fiber of sweet potatoes is helpful for intestinal health and helps prevent and treat obesity. It can be said to be a suitable food. In addition, it helps to improve hair quality with rich vitamin C and vitamin B6, and can help restore damaged hair condition caused by UV rays. Vitamin A precursor-beta-carotene can promote skin, eye, nerve and muscle health.

On the other hand, as a method of ingesting such a rich nutrient sweet potato, there is a method of ingesting it by boiling, frying, grilling, steaming, or drying. Among them, sweet potato dried fruit can be preserved for a long time as a dried processed food in a soft state and has excellent taste, so it is widely used as a snack for children as well as a meal replacement, and is widely used as a food ingredient or baking material.

However, sweet potato curls have been practiced on a small scale in some farms, and the method of manufacturing them was carried out only based on the experience of long ago. In other words, the sweet potato dried sweet potato produced by the conventional manufacturing method could not be manufactured consistently because the sweet potato cracks or hardens during the drying process, and there is a limit to mass production and commercialization due to the shelf life. In addition, as a form of simply drying and serving sweet potatoes, the variety of tastes and products are not being sought. Korean Registered Patent Publication No. 101595903 relates to a method for producing sweet potato dry and produced by the same, but does not mention or suggest seasoning at all. Korean Registered Patent Publication No. 101975162 relates to a method of manufacturing purple sweet potato dried fruit and purple sweet potato dried according to the manufacturing method. However, since there is no mention of the seasoned sweet potato dried fruit, it is difficult to satisfy consumers considering improved taste and nutrition. There are still insufficient problems.

KR 101595903 KR 101975162

It is an object of the present invention to provide a method for producing sweet potato dried radish including seasoning.

Another object of the present invention is to provide a method for producing a seasoning sweet potato dried by steaming.

Another object of the present invention is to provide a method of manufacturing a seasoning sweet potato dried fruit that realizes 9 months of distribution at room temperature by a retort method.

Another object of the present invention is to provide a method of manufacturing a seasoning sweet potato horsetail that can conveniently and tastefully consume useful ingredients of medicinal plants, including medicinal plants.

In order to achieve the object of the present invention as described above, and to realize the characteristic effects of the present invention described later, the characteristic configuration of the present invention is as follows.

Seasoning sweet potato dried fruit according to the present invention comprises the steps of: (a) preparing the stored frozen sweet potato dried fruit; (b) defrosting the sweet potato malangi; (c) adding seasoning to the thawed sweet potato dried radish, aging and storing refrigerated at 1 to 10°C for 1 to 24 hours after mixing; (d) encapsulating and sealing the blend after refrigeration aging and storage, and weighing and detecting X-ray; (e) retorting after step (d); And (f) step of outer packaging after the retort step; may include.

The sweet potato dried in step (a) is characterized in that it is steamed by a steaming method.

The steaming method includes a first preheating step, a second heating step, and a third steaming step, the temperature of the first preheating step is 60 to 90°C, and the temperature of the second heating step is 90 to 120°C, The temperature of the third steaming step is characterized in that 90 to 120 ℃.

The steaming method is characterized in that it is made at a pressure of 0.05 to 0.10Mpa for 10 to 100 minutes.

The sweet potato dried sweet potato of the step (a) has a sugar content of 10 to 15 Brix.

The seasoning of step (c) may include a medicinal plant.

The medicinal plant is characterized in that at least one or more of astragalus, baekchul, dermis, shiho, golden, hawthorn, sanjoin, angelica, saengjihwang and turmeric.

In the step (f), the outer packaging is characterized in that it is made of an aluminum deposition pouch.

It is characterized in that an oxygen absorbent and nitrogen are introduced into the aluminum deposition pouch.

It includes a seasoning sweet potato dried fruit prepared by the manufacturing method of the seasoning sweet potato dried fruit.

It includes dog food containing the seasoning sweet potato dry.

The seasoning sweet potato dried fruit according to the present invention has the effect of realizing 9 months of distribution at room temperature by a retort method.

Seasoning sweet potato curls according to the present invention has the effect of being able to conveniently and deliciously consume useful ingredients of medicinal plants, including medicinal plants.

1 is a flow chart of a method for manufacturing a seasoning sweet potato dried fruit according to the present invention.

DETAILED DESCRIPTION OF THE INVENTION The detailed description of the present invention to be described later refers to the accompanying drawings, which illustrate specific embodiments in which the present invention may be practiced. These embodiments are described in detail sufficient to enable a person skilled in the art to practice the present invention. It is to be understood that the various embodiments of the present invention are different from each other, but need not be mutually exclusive. For example, specific shapes, structures, and characteristics described herein may be implemented in other embodiments without departing from the spirit and scope of the present invention in relation to one embodiment. In addition, it is to be understood that the location or arrangement of individual components within each disclosed embodiment may be changed without departing from the spirit and scope of the present invention. Accordingly, the detailed description to be described below is not intended to be taken in a limiting sense, and the scope of the present invention, if properly described, is limited only by the appended claims, along with all scopes equivalent to those claimed by the claims. Like reference numerals in the drawings refer to the same or similar functions over several aspects.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings in order to enable those of ordinary skill in the art to easily implement the present invention.

The seasoning sweet potato dried fruit according to the present invention has the effect of realizing 9 months of distribution at room temperature by a retort method.

In the present invention, a method for producing a seasoning sweet potato roll in which useful ingredients of medicinal plants can be easily and deliciously ingested, including medicinal plants, is proposed.

The manufacturing method of the seasoning sweet potato dryness according to the present invention with reference to FIG. 1 includes the steps of preparing the stored frozen sweet potato dryness (S100); Defrosting the sweet potato dry (S200); Adding seasoning to the thawed sweet potato dried radish, aging and storing refrigerated at 1 to 10° C. for 1 to 24 hours after mixing (S300); After refrigeration aging and storage, sealing the compound by inner packaging, weighing and detecting X-ray (S400); Retort sterilization after step S400 (S500); And outer packaging after the retort step (S600).

According to the present invention, the freezing temperature may be -18 to 20°C, preferably -18°C. In addition, the defrosting may have a temperature of 1 to 10°C. If the thawing temperature is less than 1℃, the sweet potato is hardened, so it is difficult to use for the manufacture of sweet potato dry. If it exceeds 10℃, the moisture grains on the sweet potato surface may melt and become stiff, so the above thawing temperature range Is good.

The sweet potato dried in step S100 is characterized in that it is steamed by a steaming method.

The steaming method is a method used when manufacturing red ginseng and refers to a method of steaming and drying. According to the present invention, the steaming method includes a first preheating step, a second heating step, and a third steaming step, the temperature of the first preheating step is 60 to 90 °C, the temperature of the second heating step is 90 to It is 120 ℃, characterized in that the temperature of the third steaming step is 90 to 120 ℃. In addition, the steaming process may be performed at a pressure of 0.05 to 0.10Mpa. If the pressure is out of the above range, the sweet potato dried sweet potato may have a hard texture and seasoning may be difficult because steaming is not properly performed.

When the temperature is increased step by step as described above, the molecular structure of the sweet potato and the moisture in the sweet potato is uniformly changed, so that the shape of the dried sweet potato dry is not large and the outer surface is prevented from cracking. If you do not raise the temperature step by step, the surface will crack, and moisture may fly through the cracks, so you cannot get a soft and soft sweet potato roll. Also, the seasoning may not be well addicted to sweet potatoes.

In addition, the first preheating step may be performed for 1 to 10 minutes, preferably 3 to 9 minutes, more preferably 6 minutes. The second heating step may be performed for 10 to 70 minutes, preferably 10 to 65 minutes, and the third steaming step may be performed for 30 to 50 minutes, preferably 40 minutes.

According to the present invention, it may further include a drying step after steaming.

The drying step may be performed at 50 to 70° C. for 5 to 30 hours, preferably 8 to 24 hours. If the temperature and time are out of the range, the shape of the sweet potato is easily deformed, especially if the temperature is less than 50°C, or if it is dried for less than 5 hours, the moisture in the sweet potato is less evaporated and moisture may be contained. When it is dried over 70°C or over 30 hours, it is difficult to obtain a sweet potato dried sweet potato with an appropriate moisture feeling because the moisture is too low. In addition, at this time, it is characterized in that it is dried with hot air, but is not limited thereto.

The sweet potato dried sweet potato of the step S100 is characterized in that the sugar content is 10 to 15 Brix. Preferably it may include 11 to 13 Brix, more preferably 11 to 12 Brix. If the sugar content exceeds 14 Brix, the sweet taste may be too strong and it may be difficult to form a harmonious taste with seasoning.

Seasoning of the step S300 may include a medicinal plant.

The medicinal plant is characterized in that at least one or more of astragalus, baekchul, dermis, shiho, golden, hawthorn, sanjoin, angelica, saengjihwang and turmeric. Preferably it may include astragalus, baekchul and dermis. Preferably it may include shiho, gold and hawthorn. Preferably, it may include sanjoin, angelica, saengjihwang and turmeric.

In addition, according to the present invention, the astragalus, baekchul and dermis may be included in the form of a fluid extract, but are not limited thereto. Astragalus is effective in cold sweat, hyperhidrosis, blood circulation, immunity enhancement and anticancer activity. Baekchul is helpful in night blindness, including diuretic, digestive and vitamin A. The dermis can help moisturize the skin, shine, vitamin C, anti-cancer and digestive effects. Therefore, when Astragalus, Baekchul and dermis are included, it is effective in antidepressant, stress relief and chronic fatigue recovery.

In addition, according to the present invention, the siho, gold and hawthorn may be included in the form of spray-dried powder, but are not limited thereto. Siho is effective in antipyretic, sedative, analgesic, edema reduction and liver function improvement. Gold has anti-inflammatory properties, allergies, asthma relief, blood pressure lowering and cancer cell proliferation. The hawthorn is helpful in strengthening the stomach, improving lipids in the blood, antioxidant properties and antidiabetic. Therefore, when Siho, Golden, and Sansa are included, it is effective in improving digestive function, enhancing endurance, reducing weight and reducing fasting blood sugar.

In addition, according to the present invention, the sanjoin, angelica, saengjihwang, and turmeric may be included in a granular powder form, but are not limited thereto. Sanjoin is effective in improving insomnia, mental and physical stability, and improving forgetfulness. Angelica and turmeric are effective for blood (anemia), promoting coronary artery blood flow and lowering blood pressure. Saengjihwang helps diuretic, lowering blood pressure, and bruising. Therefore, the inclusion of sanjoin, angelica, saengjihwang, and turmeric is effective in relieving cardiovascular shortage, relieving mental and physical weakness, and recovering nervous breakdown.

In addition, according to the present invention, it may include at least one or more of beauty vinegar, detoxification vinegar, anti-salting vinegar and suit vinegar.

Beauty candles are rich in quercyrrhen, which expands capillaries and clears blood, which has the effect of removing toxins in the skin.

Detoxification plant is a detoxifying plant that removes foreign poisons, self-poisoning, heavy metals, and bacteria.

Anti-Yeoncho is effective in removing inflammation by eating or applying it, and it becomes a constitution that does not cause inflammation.

Intestinal herb regenerates the capillaries in the colon wall to normalize the intestine, and by removing harmful bacteria in the large intestine, it protects beneficial bacteria and activates the function of the intestine.

In addition to this, seasoning does not limit basic seasonings such as honey butter, honey, sugar, and salt.

In the step S600, the outer packaging is characterized in that it is made of an aluminum deposition pouch, but is not limited thereto.

At least one of an oxygen absorber and nitrogen, preferably nitrogen, is introduced into the aluminum deposition pouch, but is not limited thereto.

It includes a seasoning sweet potato dried fruit prepared by the manufacturing method of the seasoning sweet potato dried fruit.

It includes a companion animal feed containing the seasoning sweet potato dry.

According to the present invention, there is an effect of neutralizing the smell or bitter taste of the medicinal plant by going through the step of refrigerating aging and storing the blend before the inner packaging in the step S400, in harmony with the sweet potato malangi. The medicinal efficacy can be deeper than the sweet potato dried yam.

According to the present invention, the refrigerated aging and storage step is characterized in that the storage at a temperature of 1 to 10 ℃. It is preferably stored at a temperature of 7 to 10°C, more preferably 10°C. In addition, it can be stored and aged for 1 to 24 hours. It is preferably stored for 5 to 15 hours, more preferably for 10 hours and can be aged. In this case, through fermentation of medicinal plants in the process of storage, you can obtain seasoning sweet potato rolls with excellent medicinal properties and harmonious taste.

According to the present invention, the retort sterilization of step S500 may be performed for 10 to 60 minutes, preferably 10 to 50 minutes, and more preferably 10 to 40 minutes at a temperature of 100 to 120°C. If the temperature and time are out of the range, sterilization may not be performed properly, resulting in hygiene problems, and manufacturing cost may increase.

In addition, according to the present invention, after the step S500, it may further include a step of shipping after quality inspection.

Hereinafter, the configuration and operation of the present invention will be described in more detail through preferred embodiments of the present invention. However, this is presented as a preferred example of the present invention and cannot be construed as limiting the present invention in any sense.

Contents not described herein can be sufficiently technically inferred by those skilled in the art, and thus description thereof will be omitted.

[Example]

<Example 1>

As in the above manufacturing method, the steaming method in which the temperature is increased step by step and the dried sweet potato dried with hot air at 50 to 70°C for 8 to 24 hours are stored frozen at minus 18, then thawed, and then astragalus in the thawed sweet potato dry , Baekchul and seasoning including the dermis were added, and the mixture was aged and stored refrigerated at 1 to 10° C. for 10 to 20 hours.

After refrigeration aging and storage, the formulation was encapsulated and sealed, followed by weighing and X-ray detection. Subsequent retort sterilization After that, it was externally packaged with an aluminum evaporated pouch, and nitrogen was added to prepare a seasoning sweet potato dry.

<Example 2>

A seasoning sweet potato malangi was prepared in the same manner as in Example 1, except that shiho, golden and hawthorn were added instead of Astragalus, Baekchul and dermis.

<Example 3>

Seasoning sweet potato malangi was prepared in the same manner as in Example 1, except that it was prepared by including Astragalus, Baekchul and dermis instead of Sanjoin, Angelica, Saengjihwang and Turmeric.

[Comparative Example]

<Comparative Example 1>

A general dried sweet potato dried without the steaming method of the present invention and hot air drying was prepared.

<Comparative Example 2>

A regular sweet potato dried yam was prepared without retort sterilization.

<Comparative Example 3>

A sweet potato dried potato was prepared in the same manner as in Example 1, except that seasoning was not included.

<Comparative Example 4>

Seasoning sweet potato dried radish was prepared in the same manner as in Example 1, except that the refrigeration aging and storage steps were not performed.

[Experimental Example]

<Experimental Example 1> Sensory test

The sensory test above was conducted on 20 panelists with experience in sensory testing in the food field (10 adults each), and the items of taste, texture, and overall preference were measured using a 5-point preference scale, and the results were measured. It is shown in Table 2 below.

Item flavor Texture Comprehensive acceptance Example 1 4.7 5.0 4.9 Example 2 4.6 5.0 4.7 Example 3 4.7 5.0 4.8 Comparative Example 1 3.1 2.9 3.0 Comparative Example 2 2.8 2.7 2.7 Comparative Example 3 4.5 5.0 4.7 Comparative Example 4 3.0 2.5 2.7

1: very bad, 2: bad, 3: normal, 4: good, 5: very good.

Here, the sensory test value is the total of the panel scores divided by the number of panels and rounded off to the second decimal place, and the higher the value, the better the sensory performance.

As shown in Table 1 above, it can be seen that the seasoning sweet potato dried radish according to Examples 1 to 3 of the present invention satisfies the overall preference including taste and texture. That is, as in the above manufacturing method, a steaming method in which the temperature is increased step by step and a dried sweet potato dried with hot air at 50 to 70°C for 8 to 24 hours are stored frozen and then defrosted, and then astragalus, a white chrysanthemum, in the thawed sweet potato dry And retort sterilization after adding seasoning including the dermis to encapsulate and seal the blend, which was refrigerated aged and stored at 1 to 10°C for 10 to 20 hours after blending, and weighed and detected X-ray. After the outer packaging with an aluminum evaporation pouch, Example 1 prepared by introducing nitrogen, Example 2 prepared in the same manner as in Example 1 except that Shiho, Gold and Sansa were added instead of Astragalus, Baekchul and dermis, It was confirmed that all Example 3 prepared in the same manner as Example 1, except that it was prepared by including Sanjoin, Angelica, Saengjihwang, and Turmeric instead of Baekchul and Dermis, satisfies the overall acceptability including taste and texture when compared to the Comparative Example. .

On the other hand, Examples except that the steaming method of the present invention and Comparative Example 1, which was dried without hot air drying at 60°C for 20 hours, Comparative Example 2 without retort sterilization, and did not undergo refrigeration aging and storage steps In the case of Comparative Example 4 prepared in the same manner as in 1, the results were significantly decreased in terms of taste and texture and overall acceptability compared to the Example. Thus, it was confirmed that the method for producing sweet potato dried fruit of the present invention satisfies both taste and texture.

In addition, Comparative Example 3 prepared without seasoning showed a similar texture in terms of texture, but slightly decreased in taste when compared to the Examples, whereby, in the case of steaming and hot air drying of the present invention, the overall acceptability including texture was obtained. It was confirmed that satisfactory seasoning sweet potato dried radish could be obtained.

<Experimental Example 2> Antibacterial test

An antibacterial test was conducted on the sweet potato dried fruit according to an embodiment of the present invention.

E. coli antibacterial test Concentration (CFU/40P) Bacterial reduction rate (%) Test Methods Initial concentration After 24 hours Comparative Example 3 412 3113 - KICM-FIR-1042 Example 1 412 One 99.9

As shown in Table 2, the sweet potato dried sweet potato according to the embodiment according to the present invention has a very excellent antibacterial effect through a high-temperature, high-pressure retort sterilization step for product safety as compared to Comparative Example 3 without a retort step. It was confirmed to have. The present invention realized 9 months of distribution at room temperature of sweet potato malangi with the above effects.

In the above, preferred embodiments of the present invention have been exemplified, but the present invention is not limited to the specific preferred embodiments described above, and is not departing from the gist of the present invention claimed in the claims. Anyone with knowledge can implement various modifications, of course, and such modifications are within the scope of the claims.

The embodiments presented above are illustrative and those of ordinary skill in the art may make various modifications and modifications to the disclosed embodiments without departing from the technical spirit of the present invention. The scope of the present invention is not limited by these modifications and variations.

Claims (10)

(a) preparing the stored frozen sweet potato dried radish;
(b) defrosting the sweet potato malangi;
(c) adding seasoning to the thawed sweet potato dried radish, aging and storing refrigerated at 1 to 10°C for 1 to 24 hours after mixing;
(d) encapsulating and sealing the blend after refrigeration aging and storage, and weighing and X-ray detection;
(e) retorting after step (d); And
(f) outer packaging after the retort step; as a method for producing a seasoning sweet potato roll,
The sweet potato dried fruit of the step (a) is steamed by a steaming method and then dried with hot air, and the sweet potato dried sweet potato has a sugar content of 11 to 12 Brix,
The steaming method includes a first preheating step, a second heating step, and a third steaming step,
The temperature of the first preheating step is 60 to 90°C, the temperature of the second heating step is 90 to 120°C, and the temperature of the third steaming step is 90 to 120°C,
Drying with the hot air proceeds at 50 to 70°C for 8 to 24 hours,
The seasoning of step (c) includes medicinal plants,
The medicinal plant is at least one or more of astragalus, baekchul, dermis, shiho, gold, hawthorn, sanjoin, angelica, saengjihwang and turmeric,
The Astragalus, Baekchul, and dermis are extract-type, and Shiho, Golden, Sansa, Sanjoin, Angelica, and Saengjihwang are in powder form.
delete delete delete delete delete The method of claim 1,
In the step (f), the outer packaging is a method of manufacturing a seasoning sweet potato dried fruit, characterized in that made of an aluminum-deposited pouch.
The method of claim 7,
A method for producing a seasoning sweet potato dried fruit, characterized in that at least one of an oxygen absorbing agent and nitrogen is introduced into the aluminum deposition pouch.
A seasoning sweet potato dried fruit prepared by the method for producing a seasoning sweet potato dried fruit according to any one of claims 1 and 7 to 8.
delete

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