KR102249840B1 - dried strips of sweet potatoes comprising collagen and manufacturing method thereof - Google Patents

Abstract

The present invention relates to dried strips of sweet potatoes including collagen and a manufacturing method thereof, and more specifically, to dried strips of sweet potatoes including collagen which are useful for health by adding collagen, and at the same time can improve texture and taste, and a manufacturing method thereof. The dried strips of sweet potatoes including collagen of the present invention contain 1 to 20 parts by weight of collagen based on 100 parts by weight of cooked and mashed sweet potato paste.

Description

Dried strips of sweet potatoes comprising collagen and manufacturing method thereof

The present invention relates to a dried sweet potato and a method for producing the same, and more particularly, to a dried sweet potato and a method for producing the same, which is useful for health and improves texture and palatability by adding collagen.

Sweet potato is an alkaline food containing a large amount of fiber and starch, and is widely known as a very beneficial health food for the human body. In addition, sweet potatoes are a crop with excellent productivity because the yield per unit area is very large compared to other crops.

More than half of the total production of sweet potatoes is used for edible and seed purposes, and among them, sweet potatoes used for food are processed and consumed in the form of boiled sweet potatoes, fried sweet potatoes, roasted sweet potatoes, and steamed and dried sweet potatoes.

Among them, steamed and dried sweet potatoes are processed foods that contain white flour that contains maltos as the main component on the surface of sweet potatoes, and are dried in a soft state. It is a processed food that has established itself as a food.

Steamed and dried sweet potato, that is, sweet potato dried sweet potato, is a processed food dried 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 also used as a food material and baking material.

Republic of Korea Patent Registration No. 10-1374862 discloses a method of manufacturing dried sweet potato dried.

The roasted sweet potato dried sweet potato is prepared by baking and cooking the sweet potato, removing the skin, and then cutting and drying the sweet potato. There is a problem in that it is not easy to cut the dried sweet potato dried into a certain shape after removing the skin. In addition, it is difficult to add other ingredients other than roasted sweet potatoes.

Korean Patent Registration No. 10-1509443 discloses a method of manufacturing a sweet potato paste dried sweet potato paste by removing the skin after baking and cooking sweet potatoes, and then processing the pulverized paste into a certain shape.

The dried sweet potato paste has the advantage of being relatively easy to process because the cooked sweet potato is pulverized into a paste state and then processed into a certain shape. However, there is a problem in that the taste and aroma peculiar to roasted sweet potatoes are lost through grinding, freezing, cutting, and drying processes.

In addition, the sweet potato paste dried has a problem in that the material is composed of only sweet potatoes, and the functionality is weak.

1. Republic of Korea Patent Registration No. 10-1374862: Manufacturing method of dried sweet potato dried radish 2. Republic of Korea Patent Registration No. 10-1509443: Method for producing dried sweet potato paste and dried sweet potato paste prepared by the above method

The present invention has been created to improve the above problems, and can increase the taste and aroma peculiar to roasted sweet potatoes by forming a roasted layer on the surface, and at the same time, add collagen to increase functionality and improve texture and palatability. It is an object of the present invention to provide a method for preparing dried dried fish and the same.

The dried sweet potato to which the collagen of the present invention is added to achieve the above object contains 1 to 20 parts by weight of collagen based on 100 parts by weight of the sweet potato paste that has been cooked and crushed.

The surface of the dried sweet potato consists of a roasted layer formed by baking.

The collagen is a low molecular weight marine collagen extracted from fish.

The dried sweet potato further contains an island individual flower ( Pseudostellaria heterophylla ) fermented extract.

And the manufacturing method of the sweet potato dried sweet potato to which the collagen of the present invention is added to achieve the above object includes a steaming step of steaming the sweet potato with steam; A peeling step of removing the skin of the steamed sweet potato obtained in the steaming step; A pulverizing step of crushing the steamed sweet potato from which the skin has been removed after the peeling step to obtain a sweet potato paste; A collagen addition step of adding and mixing 1 to 20 parts by weight of collagen with respect to 100 parts by weight of the sweet potato paste; A processing step of processing the mixture obtained in the collagen addition step to obtain a rod-shaped stick-shaped body; And a roasting step of applying heat to the surface of the stick molding to form a roasting layer on the surface of the stick molding.

In the roasting step, the stick-formed body is frozen so that only the surface of the stick-formed body is baked by blocking the penetration of heat into the inside of the stick-formed body, and then heat is applied to the surface of the stick-formed body.

In the collagen addition step, a fermented extract of Pseudostellaria heterophylla is further added, and the fermented extract obtained by fermenting the leaves of individual island flowers is pulverized and extracted by adding an extraction solvent.

As described above, the present invention can provide a functional sweet potato dried fruit useful for health by adding collagen, which is effective for skin beauty, to sweet potatoes.

In addition, collagen is added to the present invention to improve the texture and palatability of sweet potato rolls.

In addition, the present invention can provide a roasted sweet potato-specific taste and aroma by forming a roasted layer on the surface of the sweet potato roll, and the outside is crispy and the inside is chewy so that anyone can easily eat it as a snack. have.

Hereinafter, a collagen-added sweet potato roll and a manufacturing method thereof according to a preferred embodiment of the present invention will be described in detail.

A method of manufacturing a sweet potato dried sweet potato with collagen according to an embodiment of the present invention includes a steaming step of steaming the sweet potato with steam and cooking, a peeling step of removing the skin of the steamed sweet potato obtained in the steaming step, and the skin removed after the skinning step. The crushing step of crushing the steamed sweet potato to obtain a sweet potato paste, the step of adding collagen to the sweet potato paste and mixing it, and the step of processing the mixture obtained in the step of adding collagen to obtain a stick-shaped body in the shape of a stick, and the stick And a roasting step of applying heat to the surface of the stick molded body to form a roasting layer on the surface of the molded body. We look at each step in detail.

1. Steaming stage

In the steaming stage, sweet potatoes are steamed with steam and cooked. For this, you can steam the sweet potatoes by adding water vapor for 40 to 120 minutes after putting them in a steamer.

And before steaming the sweet potato with steam, the pretreatment step can be performed first. For example, after curing raw sweet potatoes as a pretreatment step, they can be sorted and washed.

The curing treatment is to store fresh sweet potatoes for 4 to 6 days in a high-temperature and high-humidity condition of 32 to 36° C. and 80 to 90% of humidity. Curing is performed by storing raw sweet potatoes for a certain period of time in a closed space such as a chamber where high temperature and high humidity conditions are maintained. Through curing under such high temperature and high humidity conditions, the surface tissue of the sweet potato can be hardened and the respiration and transpiration of the sweet potato can be suppressed, thereby reducing the weight loss of the sweet potato. In addition, it is possible to improve the sugar content of sweet potatoes by activating beta-amylose (ß-amylose) contained in sweet potatoes. In addition, sweet potatoes form a cork layer on the damaged area in a high temperature and high humidity state, so it is possible to prevent pathogenic bacteria from invading and decaying.

After curing, fresh sweet potatoes are sorted by size. In selecting sweet potatoes, sweet potatoes with severe decay or scars are sorted by size at the same time. After sorting, the raw sweet potato is washed twice or three times with water to remove dirt or foreign matter from the surface of the sweet potato.

2. Peeling step

Next, the skin of the steamed sweet potato obtained in the steaming step is removed.

The shells can be made by hand or by an automated machine. This is done before the sweet potato cools so that the skin can be easily removed. After removing the skin of the sweet potato, let it stand at room temperature (15 to 25°C) for cooling.

3. Crushing step

Next, the steamed sweet potato from which the skin has been removed is crushed to obtain a sweet potato paste.

This can be done by crushing steamed sweet potatoes by crushing them with a bat or putting them in a blender.

4. Collagen addition step

Next, collagen is added to the sweet potato paste and mixed. For example, 1 to 20 parts by weight of collagen may be added to 100 parts by weight of the sweet potato paste.

Collagen (collagen) is useful for health and can increase the functionality of the sweet potato roll of the present invention. In addition, it is possible to improve the texture and acceptability of dried sweet potato by adding collagen.

Collagen is the most abundant protein present in the animal body, accounting for about 30% or more of body protein, and has been found to be at least 19 types (Type I-XIX) or more. Collagen is a major protein in connective tissues of animals, and it supports tissues and organs and surrounds the surface of the body to maintain body shape. In particular, it is a major constituent of connective tissues such as skin, cartilage, and bone in a living body. It is widely distributed throughout the body, including 40% of the skin, 20% of bone and cartilage, and other blood vessels and intestines.

Collagen has been applied as a raw material for gelatin from the past, and recently, its application fields are becoming more diverse. Collagen used in pharmaceuticals has been reported to have a healing effect on skin damaged by burns or wounds (Jeyanthi, R et al, Solid tumour chemotherapy using implantable collagen-poly (HEMA) hydrogel containing 5-fluorouracil Journal of Pharmacy & Pharmacology, 43, pp 60-62, 1991). As such, collagen is not only used as a functional material for pharmaceuticals, but also has a function of enhancing skin moisturizing properties, so it is widely used in various fields such as basic materials for cosmetics.

Collagen that can be used in the present invention may be collagen derived from terrestrial livestock such as cattle, pigs, chickens, or marine collagen derived from fish. Marine collagen is preferably used. Marine collagen has the advantage of being safe compared to collagen derived from terrestrial livestock. Marine collagen is hydrolyzed and low-molecularized in the form of a peptide. For example, marine collagen in the form of a peptide of 600 to 6000 Da may be used. This low molecular weight marine collagen has a high absorption rate in the body. Powder products commercialized with low molecular weight marine collagen can be used.

After collagen is added to the sweet potato paste, it is sufficiently stirred so that it is evenly mixed using a stirrer.

5. Processing step

Next, a mixture of sweet potato paste and collagen is processed to obtain a stick-shaped body.

The processing steps include, for example, a) molding the mixture into a plate shape, b) freezing the molded product into a plate shape, c) cutting the frozen molded product into a certain size and shape to obtain a stick molded body, d) It consists of drying the stick molded body.

The mixture can be molded into a plate having a thickness of 10 to 30 mm using a mold. After the mixture is put into a square mold, the mixture is pressed from the top to form a square plate.

After shaping, it is frozen and frozen together with the shaping frame. For example, it is frozen at -18 to -50°C for 5 to 15 hours. After freezing, the square plate-shaped molded product is separated from the mold.

The frozen molding is cut into a certain size and shape using a cutter. For example, it can be cut into a rod having a thickness of 10 to 30 mm and a length of 20 to 200 mm. Since the molded product is frozen and cut, it can be cut into a desired shape and size.

Dry the stick molded body cut into a certain size and shape. For example, it may be dried for 2 to 20 hours by applying hot air of 40 to 60°C. Preferably, it is dried to a moisture content of 16 to 30% by weight. Through this drying process, moisture can be reduced to prevent deterioration and spoilage, and increase sugar content.

6. Roasting stage

Next, heat is applied to the surface of the stick molding to bake the surface. As an example of roasting, high-temperature heat is applied for a short period of time. For example, heat of 220 to 350° C. may be applied for 5 to 50 seconds. Through this roasting process, only the surface of the stick molded body is baked and a grilled layer is formed on the surface. Therefore, the surface is crisp and the inside is chewy, which can increase the texture. In addition, since only the surface is baked in the last step, the fragrant aroma and taste of roasted sweet potatoes can be added.

Meanwhile, in the roasting step, heat may be applied to the surface of the stick molded body after freezing the stick molded object so as to effectively block the penetration of heat into the inside of the stick molded object. For example, a stick molded body dried to a moisture content of 16 to 30% by weight is quenched at -40 to -60°C, and then heat is applied to the surface of the stick molded body. In this case, the surface in direct contact with the heat is baked by heat, but since the inside of the stick molded body is frozen, the heat transfer to the inside is suppressed. Therefore, it is possible to cook and bake only the surface while blocking the transfer of high-temperature heat to the inside of the stick molding.

As described above, the stick molded body, which is completed until the roasting step and the surface is baked, is the dried sweet potato of the present invention.

The dried sweet potato of the present invention can increase the unique taste and aroma of baked sweet potatoes by forming a grilled layer on the surface. In addition, collagen is added to help skin beautify, and it is also useful in terms of health. In addition, the addition of collagen can enhance the chewy texture of dried sweet potato and improve the palatability.

In another embodiment of the present invention, the fermented island individual flower extract may be further added in the collagen addition step. For example, it may be mixed after adding 1 to 20 parts by weight of collagen and 0.1 to 10 parts by weight of fermented island individual flower extract based on 100 parts by weight of sweet potato paste.

Pseudostellaria heterophylla is a perennial plant of the Pseudomonas family that grows in the forest. The leaves at the end of the stem look like two pairs are turned, and they are broad ovate, light green with a length of 3-6 cm and a width of 1-2 cm. Individual island flowers have excellent antioxidant activity, which inhibits deterioration and rancidity of dried sweet potato.

In order to obtain the individual island flower fermentation extract, 10 to 30 parts by weight of sugar and 0.01 to 2 parts by weight of the fermentation strain are mixed with respect to 100 parts by weight of the individual island flower leaves, and then fermented at 20 to 40°C for 30 to 90 days. As a fermentation strain, any one of Aspergillus oryzae , Aspergillus niger , and Saccharomyces cerevisiae may be used.

The fermented fermented product is ground with a blender to obtain a fermented pulverized product, added 4 to 10 times by weight of an extraction solvent to the fermented pulverized product, extracted for 2 to 6 hours at 80 to 120°C, and filtered to obtain a fermented extract. have.

As the extraction solvent, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used. Methanol, ethanol, and the like may be used as the lower alcohol having 1 to 4 carbon atoms, and butylene glycol, propylene glycol, and pentylene glycol may be used as the polyhydric alcohol. And as a mixture, a mixture of water and a lower alcohol, a mixture of water and a polyhydric alcohol, a mixture of a lower alcohol and a polyhydric alcohol, or a mixture of water and a lower alcohol and a polyhydric alcohol may be used.

The fermented extract of individual island flowers is obtained in powder form by freeze-drying or spray-drying. As an example of lyophilization, lyophilization may be performed at -20 to -80°C at a vacuum pressure of 3 to 80 torr for 5 to 48 hours and then pulverized.

A mixture of sweet potato paste, collagen, and fermented island individual flower extract is subjected to the above-described processing and roasting steps to produce dried sweet potato.

Hereinafter, the present invention will be described with reference to the following examples. This is for describing the present invention in more detail, and does not limit the scope of the present invention to the following examples.

(Example 1)

After putting the raw sweet potatoes in a steamer, steam was added to the sweet potatoes for 80 minutes to cook them, and then the skin was removed and left to stand at room temperature (20° C.) for cooling and crushing to obtain a sweet potato paste. After adding 7 parts by weight of marine collagen (Fish Collagen, Geltic Co., Ltd.) to 100 parts by weight of sweet potato paste, and mixing evenly, mold it into a plate with a thickness of 20 mm using a molding mold, and then freeze it at -30°C for 10 hours. It was cut into a bar shape having a thickness of 20 mm and a length of 80 mm using a cutter. The cut stick molded body was dried by applying hot air at 50° C. for 10 hours, and then put in an oven to bake the surface at 280° C. for 30 seconds to prepare dried sweet potato.

(Example 2)

The dried sweet potato was prepared in the same manner as in Example 1, but 7 parts by weight of marine collagen and 5 parts by weight of the fermented island individual flower extract were added to 100 parts by weight of the sweet potato paste to prepare dried sweet potato.

The fermented island individual flower extract was prepared in the following manner.

After mixing 20 parts by weight of sugar and 1.0 part by weight of fermented strain (Saccharomyces cerevisiae) with respect to 100 parts by weight of the leaves of individual island flowers, fermentation was carried out at 23° C. for 60 days, followed by grinding with a blender to obtain a fermented pulverized product. Then, water was added 8 times by weight to the fermented pulverized product, extracted for 4 hours at 90°C, and filtered to obtain a fermented extract. The fermentation extract was freeze-dried to obtain a powdered island individual flower fermented extract.

(Comparative example)

After putting the raw sweet potatoes in a steamer, steam was added to the sweet potatoes for 80 minutes to cook them, and then the skin was removed and left to stand at room temperature (20° C.) for cooling and crushing to obtain a sweet potato paste. The sweet potato paste was molded into a plate having a thickness of 20 mm using a molding mold, and then frozen at -30°C for 10 hours, and then cut into a bar shape having a thickness of 20 mm and a length of 80 mm using a cutter. The cut stick molded body was dried by applying hot air at 50° C. for 10 hours to prepare dried sweet potato.

<Sensory test>

Examples 1 and 2, and the dried sweet potato of the comparative example were presented as samples, and aroma, appearance, taste, and overall preference were evaluated by a 5-point scale method. The results of the sensory test are shown in Table 1 below.

Item Example 1 Example 2 Comparative example incense 4.5 4.4 2.4 Exterior 3.7 3.9 2.9 flavor 4.2 4.0 3.2 Comprehensive symbol map 4.2 4.0 2.8

Looking at the results of Table 1, it was confirmed that the examples had a large difference in aroma and taste when compared with the comparative example. Therefore, the present invention was found to be able to increase the acceptability by adding collagen.

And when comparing Examples 1 and 2, there was no significant difference in sensory aspect. Accordingly, it is judged that there is little decrease in acceptability due to the addition of marine collagen.

<Antioxidant activity experiment>

Antioxidant activity was tested using the dried sweet potato of Examples 1 and 2 and Comparative Examples.

The extract obtained by adding water to dried sweet potato pieces was used as a sample. Each sample was filtered under reduced pressure with a microfiltration filter and a filter paper to remove solids, then concentrated and diluted to 1000 ppm by adding distilled water. 0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) was placed in 2 mL of the sample, stirred, and allowed to stand for 30 minutes, and the absorbance was measured at 517 nm.

The radical scavenging activity was expressed as the rate of decrease in absorbance of the sample-added and non-added groups. The radical scavenging activity was calculated by the following formula and shown in Table 2 below.

Radical scavenging activity (%) = (1-absorbance of sample added/absorbance of no added group) × 100

division Radical scavenging activity (%) Example 1 36.1±0.8 Example 2 47.5±0.4 Comparative example 30.8±0.7

Referring to the results of Table 2, the radical scavenging ability of Example 2 was much higher than that of Example 1 and Comparative Example. This seems to be due to the antioxidant effect of the fermented island individual flower extract. Therefore, dried sweet potato with fermented island individual flower extract can suppress rancidity to increase preservation, and is expected to be useful for health when ingested.

<Texture test>

In order to measure the hardness and springiness of the sweet potato rolls of Examples and Comparative Examples, a sample obtained by cutting the sweet potato rolls into 2cm×2cm×2cm was performed 10 times using a texture analyzer. The compression test was performed and the tissue properties were investigated from the obtained TPA curve. The experimental results are shown in Table 3 below.

division Texture Hardness (N/mm ² ) Elasticity (mm) Example 1 464.2±13.8 1.62±0.07 Example 2 469.8±53.0 1.45±0.04 Comparative example 472.5±44.3 0.93±0.05

Referring to the results of Table 3, the hardness was highest in the comparative example, and the elasticity was the lowest in the comparative example. And it was found that Examples 1 and 2 have similar hardness and elasticity. Through these experimental results, it can be seen that the present invention can lower hardness and increase elasticity by adding collagen.

In the above, the present invention has been described with reference to an exemplary embodiment, but this is only exemplary, and those of ordinary skill in the art will appreciate that various modifications and equivalent embodiments are possible therefrom.

Claims (7)

delete delete delete delete delete delete A steaming step in which the sweet potato is steamed with steam and cooked;
A peeling step of removing the skin of the steamed sweet potato obtained in the steaming step;
A crushing step of crushing the steamed sweet potato from which the skin has been removed after the peeling step to obtain a sweet potato paste;
A collagen addition step of adding and mixing 1 to 20 parts by weight of collagen powder with respect to 100 parts by weight of the sweet potato paste;
A processing step of injecting the mixture obtained in the collagen addition step into a molding mold to obtain a rod-shaped dried stick molded body;
Including; a roasting step of applying heat to the surface of the stick-formed body to form a roasting layer on the surface of the stick-formed body,
In the roasting step, the stick-formed body is frozen so that only the surface of the stick-formed body is baked by blocking the penetration of heat into the inside of the stick-formed body, so that heat is applied to the surface of the stick-formed body while the inside of the stick-formed body is frozen. Add,
In the collagen addition step, an individual island flower ( Pseudostellaria heterophylla ) fermentation extract is further added,
The fermented island individual flower extract is a method for producing a sweet potato dried sweet potato with collagen, characterized in that the fermented product obtained by fermenting the leaves of individual island flowers is pulverized and then extracted by adding an extraction solvent.