KR102271310B1 - Method of manufacturing sweet dried-up potato - Google Patents
Method of manufacturing sweet dried-up potato Download PDFInfo
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- KR102271310B1 KR102271310B1 KR1020200081923A KR20200081923A KR102271310B1 KR 102271310 B1 KR102271310 B1 KR 102271310B1 KR 1020200081923 A KR1020200081923 A KR 1020200081923A KR 20200081923 A KR20200081923 A KR 20200081923A KR 102271310 B1 KR102271310 B1 KR 102271310B1
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- sweet potato
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 235000009508 confectionery Nutrition 0.000 title abstract description 6
- 244000061456 Solanum tuberosum Species 0.000 title abstract 2
- 235000002595 Solanum tuberosum Nutrition 0.000 title abstract 2
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 100
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- 235000013351 cheese Nutrition 0.000 claims abstract description 36
- 239000000203 mixture Substances 0.000 claims abstract description 20
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- 238000005406 washing Methods 0.000 claims abstract description 9
- 238000010025 steaming Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
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- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
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- 238000001514 detection method Methods 0.000 claims description 4
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- 244000226021 Anacardium occidentale Species 0.000 claims description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 235000014571 nuts Nutrition 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 2
- 238000005360 mashing Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims 2
- 239000006096 absorbing agent Substances 0.000 claims 1
- 238000009281 ultraviolet germicidal irradiation Methods 0.000 claims 1
- 235000011888 snacks Nutrition 0.000 abstract description 14
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- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 241000208223 Anacardiaceae Species 0.000 description 1
- 241000282472 Canis lupus familiaris Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
- A23K40/20—Shaping or working-up of animal feeding-stuffs by moulding, e.g. making cakes or briquettes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K30/00—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
- A23K30/20—Dehydration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
Abstract
Description
본 발명은 별도의 화학첨가제를 배제하고 치즈를 첨가하여 풍미와 기호성을 향상시키고, 고유의 담백한 고구마 맛을 느끼도록 천연원물만을 사용하여 유통기한을 늘린 반려동물 간식 또는 간식용 식품을 제조할 수 있는, 고구마 말랭이 제조방법에 관한 것이다.The present invention is capable of producing a companion animal snack or snack food with an extended shelf life by using only natural raw materials to improve flavor and palatability by excluding additional chemical additives and adding cheese, and to feel the unique sweet sweet potato taste. , to a method for manufacturing dried sweet potato.
주지하는 바와 같이, 반려견과 반려묘와 같은 애완동물을 위한 간식 분야는 애완동물의 기호와 건강까지 고려한 다양한 기능성 간식이 개발되고 있다.As is well known, in the field of snacks for pets such as dogs and cats, various functional snacks are being developed in consideration of pets' preferences and health.
한편, 애완동물의 소화를 돕고, 장활동을 촉진시켜 빈번히 발생하는 변비 질환을 방지하는 간식이 개발되거나, 단백질을 보충하기 위해 고단백 저지방의 원재료로 제조된 간식도 개발되고 있다.On the other hand, snacks that help digestion of pets and prevent frequent constipation diseases by promoting intestinal activity are being developed, or snacks made with high-protein, low-fat raw materials to supplement protein are also being developed.
이와 관련한 선행기술로서, 한국 등록특허공보 제10-1544058호가 개시되어 있는데, 종래의 고구마 페이스트 치즈 말랭이의 제조방법 및 상기 방법으로 제조된 고구마 페이스트 치즈 말랭이는, (a) 세척한 고구마를 굽고 식힌 후 껍질을 벗기는 단계, (b) 상기 (a)단계의 껍질을 벗긴 고구마를 분쇄한 페이스트에 치즈를 혼합한 후 냉동시키는 단계, 및 (c) 상기 (b)단계의 냉동시킨 페이스트를 절단하고 건조한 후 살균 및 포장하는 단계를 포함하여 제조하는데, 냉동시킨 페이스트를 절단하고 건조하여 제품화하여 냉동과정을 거쳐야 해서 제조과정이 번거롭고 냉동시 결로로 인해 건조가 균일하게 이루질 수 없는 가능성이 상존하여 유통시 수분으로 인해 부패하여 유통기한이 제한되는 문제점이 있다.As a prior art related thereto, Korean Patent Registration No. 10-1544058 is disclosed. The conventional method for producing sweet potato paste cheese rolls and sweet potato paste cheese rolls prepared by the method includes (a) baking washed sweet potatoes and cooling them. Peeling, (b) mixing the cheese with the pulverized paste of the peeled sweet potato of step (a) and then freezing it, and (c) cutting and drying the frozen paste of step (b) It is manufactured including the steps of sterilization and packaging, but the manufacturing process is cumbersome because the frozen paste must be cut and dried to be commercialized and then subjected to a freezing process, and there is always a possibility that drying cannot be achieved uniformly due to condensation during freezing. As a result, there is a problem that the shelf life is limited due to spoilage.
본 발명의 사상이 이루고자 하는 기술적 과제는, 별도의 화학첨가제를 배제하고 치즈를 첨가하여 풍미와 기호성을 향상시키고, 고유의 담백한 고구마 맛을 느끼도록 천연원물만을 사용하여 유통기한을 늘린 반려동물 간식 또는 간식용 식품을 제조할 수 있는, 고구마 말랭이 제조방법을 제공하는 데 있다.The technical problem to be achieved by the idea of the present invention is to improve the flavor and palatability by adding cheese, excluding additional chemical additives, and use only natural raw materials to increase the shelf life of sweet potato to feel the unique sweet sweet potato snack or An object of the present invention is to provide a method for manufacturing dried sweet potato, which can be used to prepare food for snacking.
전술한 목적을 달성하고자, 본 발명은, 고구마를 흐르는 물에 세척하는 단계; 세척된 고구마에서 썩은 부분과 오염된 부분을 절단하고 선별하는 단계; 선별된 고구마에서 수분을 제거하도록 상온에서 말리는 단계; 밀린 고구마를 100℃ ± 3℃에서 50분간 증숙하는 단계; 증숙된 고구마를 곱게 으깨어 고구마 페이스트를 형성하는 단계; 상기 고구마 페이스트 90 내지 96 중량부와 치즈 3 내지 6 중량부를 배합하여 배합물을 형성하는 단계; 상기 배합물을 반죽기로 믹싱하는 단계; 믹싱된 상기 배합물을 소정크기로 1cm 내지 1.5cm의 일정한 두께를 형성하도록 펴주는 단계; 영하 20℃에 6시간동안 냉동 숙성하는 단계; 소정규격기준으로 절단하여 특정 형상의 고구마 말랭이를 형성하는 단계; 상기 고구마 말랭이를 오븐에서 가열하는 단계; 가열된 상기 고구마 말랭이를 건조기에서 55℃ ± 5℃에서 8h 내지 16h 동안 저온건조하는 단계; 및 저온건조된 상기 고구마 말랭이를 계량하여 일정 중량별로 포장하고 자동날인하여 상품화하는 단계;를 포함하는, 고구마 말랭이 제조방법을 제공한다.In order to achieve the above object, the present invention, washing the sweet potato in running water; Cutting and sorting the rotten and contaminated parts from the washed sweet potato; drying at room temperature to remove moisture from the selected sweet potato; Steaming the pushed sweet potato at 100°C ± 3°C for 50 minutes; finely mashing the steamed sweet potato to form a sweet potato paste; Forming a formulation by combining 90 to 96 parts by weight of the sweet potato paste and 3 to 6 parts by weight of cheese; mixing the formulation with a kneader; Spreading the mixed mixture to form a constant thickness of 1cm to 1.5cm to a predetermined size; Freezing and aging at -20°C for 6 hours; forming dried sweet potatoes of a specific shape by cutting according to a predetermined standard; heating the dried sweet potato in an oven; Low-temperature drying the heated dried sweet potato at 55°C ± 5°C for 8h to 16h in a dryer; and weighing the dried sweet potato dried at a low temperature, packaging the dried sweet potato by a predetermined weight, and automatically sealing it to commercialize the dried sweet potato.
여기서, 긴 형상의 고구마를 선별하여 세척할 수 있다.Here, the long-shaped sweet potato can be selected and washed.
또한, 선별된 고구마의 수분제거시에, 고구마를 나란히 트레이에 깔아서 직사광선을 피하고 통풍이 원활하도록 하여 말릴 수 있다.In addition, when removing the moisture of the selected sweet potato, it can be dried by laying the sweet potato side by side on a tray to avoid direct sunlight and to facilitate ventilation.
또한, 믹싱된 상기 배합물에서 금속검출기에 의해 금속 유입 여부를 확인하고, 포장 전에 상기 고구마 말랭이에서 금속검출기에 의해 금속 유입 여부를 확인하는 단계를 더 포함할 수 있다.In addition, the method may further include the step of checking whether or not metal is introduced by a metal detector in the mixed mixture, and checking whether or not metal is introduced by a metal detector in the dried sweet potato before packaging.
또한, 저온건조된 상기 고구마 말랭이를 스팀분사 또는 자외선 조사에 의해 살균하는 단계를 더 포함할 수 있다.In addition, the method may further include sterilizing the dried sweet potato dried at low temperature by steam spraying or ultraviolet irradiation.
또한, 상기 고구마 말랭이의 포장시, 산소흡수제를 포함하여 질소진공포장할 수 있다.In addition, when packaging the dried sweet potato, nitrogen vacuum packaging may be performed including an oxygen absorbent.
또한, 상기 치즈는 경성치즈, 반경성치즈 또는 연성치즈일 수 있다.In addition, the cheese may be a hard cheese, a semi-hard cheese, or a soft cheese.
또한, 6cm 내지 8cm 길이의 규격기준으로 절단하여 고구마 말랭이 형상을 형성할 수 있다.In addition, it can be cut to a standard of 6cm to 8cm in length to form a shape of dried sweet potato.
또한, 건포도, 캐슈넛, 아몬드, 땅콩 또는 호두 중 어느 하나 이상을 분쇄한 분말 2 중량부를 추가 배합하여 믹싱할 수 있다.In addition, 2 parts by weight of a powder obtained by pulverizing any one or more of raisins, cashew nuts, almonds, peanuts or walnuts may be added and mixed.
또한, 소정규격기준으로 절단하여 스틱형, 원판형, 구형, 꽃모양, 별모양 또는 링형상의 고구마 말랭이를 형성할 수 있다.In addition, by cutting according to a predetermined standard, it is possible to form a stick-shaped, disc-shaped, spherical, flower-shaped, star-shaped or ring-shaped dried sweet potato.
본 발명에 의하면, 별도의 화학첨가제를 배제하고 치즈를 첨가하여 풍미와 기호성을 향상시키고, 고유의 담백한 고구마 맛과 쫄깃한 식감을 느끼도록 천연원물만을 사용하여 유통기한을 늘린 반려동물 간식 또는 간식용 식품을 제조할 수 있는 효과가 있다.According to the present invention, a companion animal snack or snack food with an extended shelf life by using only natural raw materials to improve flavor and palatability by excluding additional chemical additives and adding cheese, and to feel the unique light sweet potato taste and chewy texture has the effect of being able to manufacture
또한, 건포도, 캐슈넛, 아몬드, 땅콩 또는 호두 중 어느 하나 이상의 견과류를 분쇄한 분말을 추가 배합하여 믹싱하여서, 고구마 말랭이 섭취시에 고소한 맛을 제공하면서 씹히는 식감을 더할 수 있는 효고가 있다.In addition, there is a Hyogo that can add a chewy texture while providing a savory taste when ingesting dried sweet potato by adding and mixing a powder of any one or more of raisins, cashew nuts, almonds, peanuts, and walnuts.
도 1은 본 발명의 실시예에 의한 고구마 말랭이 제조방법의 개략적인 흐름도를 도시한 것이다.1 is a schematic flowchart of a method for manufacturing dried sweet potato according to an embodiment of the present invention.
이하, 첨부된 도면을 참조로 전술한 특징을 갖는 본 발명의 실시예를 더욱 상세히 설명하고자 한다.Hereinafter, embodiments of the present invention having the above-described characteristics will be described in more detail with reference to the accompanying drawings.
본 발명의 실시예에 의한 고구마 말랭이 제조방법은, 전체적으로, 세척 단계(S110)와, 선별 단계(S120)와, 수분제거 단계(S130)와, 증숙 단계(S140)와, 고구마 페이스트 형성 단계(S150)와, 배합물 형성 단계(S160)와, 믹싱 단계(S170)와, 일정 두께로 펴주는 단계(S180)와, 냉동 숙성 단계(S190)와, 절단 단계(S200)와, 가열 단계(S210)와, 저온건조 단계(S220)와, 상품화 단계(S230)로 구성되어, 별도의 화학첨가제를 배제하고 치즈를 첨가하여 풍미와 기호성을 향상시키고, 고유의 담백한 고구마 맛을 느끼도록 천연원물만을 사용하여 유통기한을 늘린 반려동물 간식 또는 간식용 식품을 제조하는 것을 요지로 한다.The method for manufacturing dried sweet potato according to an embodiment of the present invention, as a whole, includes a washing step (S110), a screening step (S120), a water removal step (S130), a steaming step (S140), and a sweet potato paste forming step (S150) ), the formulation forming step (S160), the mixing step (S170), the step of spreading to a predetermined thickness (S180), the freezing and aging step (S190), the cutting step (S200), the heating step (S210) and , low-temperature drying step (S220), and commercialization step (S230), excluding additional chemical additives and adding cheese to improve flavor and palatability, and distribute using only natural raw materials to feel the unique sweet sweet potato taste The main point is to manufacture food for pets or snacks with an extended expiration date.
이하, 도 1을 참조하여, 전술한 고구마 말랭이 제조방법을 구체적으로 상술하면 다음과 같다.Hereinafter, with reference to FIG. 1, the above-described method for producing dried sweet potato will be described in detail as follows.
우선, 세척 단계(S110)에서는, 다소 긴 형상의 고구마를 선별하여 수작업에 의해 고구마를 흐르는 물에 세척하거나, 세척기계에 의해 자동 세척할 수 있다. 여기서, 원형에 가까운 고구마는 말리는 과정이나 증숙하는 과정에서 내부 속까지 균일하게 말려지거나 증숙되지 않을 수 있어 다소 긴 형상의 고구마를 선별하여 세척할 수 있다.First, in the washing step (S110), a rather long-shaped sweet potato may be selected and the sweet potato may be manually washed in running water or automatically washed by a washing machine. Here, a sweet potato having a round shape may not be dried or steamed uniformly to the inside during the drying or steaming process, so a rather long sweet potato can be selected and washed.
후속하여, 선별 단계(S120)에서는, 앞서 세척된 고구마에서 외형의 홈이나 벌레에 의해 훼손되거나 썩은 부분과 오염된 부분을 절단하고 선별하여서, 섭취시 부작용이나 거부감이 없도록 식용이 가능한 부분만을 사용하도록 한다.Subsequently, in the screening step (S120), the previously washed sweet potato cuts and selects the parts damaged or rotten and contaminated by the external grooves or insects, so that only the edible parts are used so that there is no side effect or objection when ingested. do.
후속하여, 수분제거 단계(S130)에서는, 앞서 선별된 고구마에서 수분을 제거하도록 상온에서 일정시간 말린다. 예컨대, 선별된 고구마의 수분제거시에, 고구마를 나란히 트레이에 깔아서 직사광선을 피하고 통풍이 원활하도록 하여 고구마 외부와 내부의 수분을 균일하게 제거하도록 말릴 수 있다.Subsequently, in the water removal step (S130), it is dried at room temperature for a predetermined time to remove water from the previously selected sweet potato. For example, when removing moisture from the selected sweet potato, the sweet potato can be laid out on a tray side by side to avoid direct sunlight and to facilitate ventilation, so that the external and internal moisture of the sweet potato can be uniformly dried.
후속하여, 증숙 단계(S140)에서, 앞서 밀린 고구마를 100℃ ± 3℃에서 50분간 증숙하고, 고구마 페이스트 형성 단계(S150)에서, 앞서 증숙된 고구마를 곱게 으깨어 고구마 페이스트를 형성한다.Subsequently, in the steaming step (S140), the previously pushed sweet potato is steamed at 100°C ± 3°C for 50 minutes, and in the sweet potato paste forming step (S150), the previously steamed sweet potato is finely mashed to form a sweet potato paste.
후속하여, 배합물 형성 단계(S160)에서는, 고구마 페이스트 90 내지 96 중량부와 치즈 3 내지 6 중량부를 배합하여 배합물을 형성하여, 최종 상품시에 식감을 향상시킬 수 있다.Subsequently, in the formulation forming step (S160), 90 to 96 parts by weight of sweet potato paste and 3 to 6 parts by weight of cheese are combined to form a formulation, thereby improving texture in the final product.
참고로, 치즈는 경성치즈, 반경성치즈 또는 연성치즈일 수 있고, 예컨대, 경성치즈의 경우 체다치즈(cheddar cheese), 그라나 파다노 치즈(grana padano cheese), 에담 치즈(edam cheese) 또는 고다 치즈(gouda cheese)를 사용할 수 있고, 반경성치즈의 경우 샤프 체다 치즈(sharp cheddar cheese), 몬터레이 잭 치즈(monterey jack cheese) 또는 에멘탈 치즈(emmental cheese)를 사용할 수 있고, 연성치즈의 경우 브리 치즈(brie cheese), 까망베르 치즈(camembert cheese), 고르곤졸라 치즈(gorgonzola picante cheese), 모차렐라 치즈(mozzarella cheese), 프로세스드 치즈(processed cheese) 또는 스트링 치즈(string cheese)를 사용할 수 있으나, 이에 제한되지 않는다. 치즈의 첨가로 고구마 말랭이 섭취시 치즈 고유의 향과 맛을 느낄 수 있어 기호도를 향상시킬 수 있다.For reference, the cheese may be a hard cheese, a semi-hard cheese, or a soft cheese, for example, in the case of a hard cheese, cheddar cheese, grana padano cheese, edam cheese, or gouda cheese (gouda cheese) can be used; for semi-hard cheeses, sharp cheddar cheese, monterey jack cheese, or emmental cheese can be used; for soft cheeses, brie cheese ( You can use, but is not limited to, brie cheese, camembert cheese, gorgonzola picante cheese, mozzarella cheese, processed cheese, or string cheese . With the addition of cheese, you can feel the unique flavor and flavor of sweet potato when you eat dried sweet potato, which can improve the taste.
후속하여, 믹싱 단계(S170)에서는, 배합물을 제과용 믹서기 또는 그라인더의 반죽기로 믹싱한다.Subsequently, in the mixing step (S170), the blend is mixed with a mixer for confectionery or a kneader of a grinder.
한편, 건포도, 캐슈넛, 아몬드, 땅콩 또는 호두 중 어느 하나 이상의 견과류를 분쇄한 분말 2 중량부를 추가 배합하여 믹싱하여서, 고구마 말랭이 섭취시에 고소한 맛을 제공하면서 씹히는 식감을 더할 수도 있다.On the other hand, 2 parts by weight of powder of pulverized powder of any one or more of raisins, cashews, almonds, peanuts, or walnuts may be added and mixed to provide a savory taste and chewy texture when ingesting dried sweet potato.
후속하여, 일정 두께로 펴주는 단계(S180)에서는, 믹싱된 배합물을 소정크기로 1cm 내지 1.5cm의 일정한 두께를 형성하도록 균일하게 펴준다.Subsequently, in the step of spreading to a predetermined thickness (S180), the mixed formulation is uniformly spread to form a predetermined thickness of 1 cm to 1.5 cm in a predetermined size.
후속하여, 냉동 숙성 단계(S190)에서는, 영하 20℃에 6시간동안 냉동 숙성하여, 고구마 섬유질을 연화시켜 소화를 편하게 하도록 할 수 있다.Subsequently, in the freeze aging step (S190), freeze-aged for 6 hours at -20°C to soften the fiber of the sweet potato to facilitate digestion.
후속하여, 절단 단계(S200)에서는, 소정규격기준으로 절단하여 고구마 말랭이 형상을 형성한다.Subsequently, in the cutting step ( S200 ), cut according to a predetermined standard to form the shape of dried sweet potato.
예컨대, 6cm 내지 8cm 길이의 소정규격기준으로 절단하여 스틱형의 고구마 말랭이 형상을 형성하거나, 이외에 다양한 형상의 절단날을 구비한 절단장치에 의해, 기호도 또는 유행에 따라, 스틱형, 원판형, 구형, 꽃모양, 별모양 또는 링형상의 고구마 말랭이를 다양하게 형성할 수도 있다.For example, by cutting according to a predetermined standard of 6cm to 8cm length to form a stick-shaped dried sweet potato shape, or by a cutting device equipped with cutting blades of various shapes, according to preference or fashion, stick-shaped, disc-shaped, spherical , flower-shaped, star-shaped or ring-shaped sweet potato rolls can be formed in various ways.
후속하여, 가열 단계(S210)에서, 고구마 말랭이를 오븐에서 가열하고, 저온건조 단계(S220)에서, 앞서 가열된 고구마 말랭이를 건조기에서 55℃ ± 5℃에서 8h 내지 16h 동안 저온건조하여서, 군고구마 식감을 유지하도록 한다.Subsequently, in the heating step (S210), the dried sweet potato is heated in an oven, and in the low temperature drying step (S220), the previously heated dried sweet potato is low-temperature dried in a dryer at 55°C ± 5°C for 8h to 16h, and roasted sweet potato to keep the taste.
여기서, 저온건조된 고구마 말랭이를 스팀분사 또는 자외선 조사에 의해 살균하는 단계(S221)를 더 포함하여서, Here, further comprising the step (S221) of sterilizing the dried sweet potato dried at low temperature by steam spraying or ultraviolet irradiation,
최종적으로, 상품화 단계(S230)에서는, 저온건조된 고구마 말랭이를 계량하여 일정 중량별로 포장하고 유통기한과 제조일자와 포장일자와 성분정보를 자동날인하여 상품화한다.Finally, in the commercialization step (S230), the low-temperature dried sweet potato is measured and packaged by a predetermined weight, and the expiration date, manufacturing date, packaging date, and ingredient information are automatically sealed to be commercialized.
여기서, 고구마 말랭이의 포장시, 산소흡수제를 포함하여 질소진공포장하여서, 보관중 또는 유통중 고구마 말랭이의 변질을 최소화하여 유통기한을 늘릴 수 있다.Here, when the dried sweet potato is packaged, nitrogen vacuum packaging including an oxygen absorbent can be used to minimize deterioration of the dried sweet potato during storage or distribution, thereby extending the shelf life.
한편, 믹싱된 배합물에서 금속검출기에 의해 금속 유입 여부를 확인하고(S165), 포장 전에 고구마 말랭이에서 금속검출기에 의해 금속 유입 여부를 확인하여서(S222), 상품 출하 전에 식품 안정성을 확보하도록 할 수 있다.On the other hand, it is possible to check whether or not metal is introduced by a metal detector in the mixed formulation (S165), and whether or not metal is introduced by a metal detector in the dried sweet potato before packaging (S222), to ensure food stability before product shipment. .
이에, 전술한 바와 같은 고구마 말랭이 제조방법의 구성에 의해서, 별도의 화학첨가제를 배제하고 치즈를 첨가하여 풍미와 기호성을 향상시키고, 고유의 담백한 고구마 맛과 쫄깃한 식감을 느끼도록 천연원물만을 사용하여 유통기한을 늘린 반려동물 간식 또는 간식용 식품을 제조할 수 있다.Therefore, by the configuration of the method for producing dried sweet potato as described above, additional chemical additives are excluded and cheese is added to improve flavor and palatability, and only natural raw materials are used to feel the unique light sweet potato taste and chewy texture. It is possible to manufacture snacks for pets or snack foods with an extended expiration date.
본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 가장 바람직한 일 실시예에 불과할 뿐이고, 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원 시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다.The embodiments described in this specification and the configurations shown in the drawings are only the most preferred embodiment of the present invention, and do not represent all the technical spirit of the present invention, so various equivalents that can replace them at the time of the present application It should be understood that there may be water and variations.
S110 : 세척 단계 S120 : 선별 단계
S130 : 수분제거 단계 S140 : 증숙 단계
S150 : 고구마 페이스트 형성 단계 S160 : 배합물 형성 단계
S165 : 금속 검출 단계 S170 : 믹싱 단계
S180 : 일정 두께로 펴주는 단계 S190 : 냉동 숙성 단계
S200 : 절단 단계 S210 : 가열 단계
S220 : 저온건조 단계 S221 : 살균 단계
S222 : 금속 검출 단계 S230 : 상품화 단계S110: washing step S120: screening step
S130: moisture removal step S140: steaming step
S150: sweet potato paste forming step S160: formulation forming step
S165: metal detection step S170: mixing step
S180: Spreading to a certain thickness S190: Freezing and aging
S200: cutting step S210: heating step
S220: low-temperature drying step S221: sterilization step
S222: metal detection step S230: commercialization step
Claims (10)
세척된 고구마에서 썩은 부분과 오염된 부분을 절단하고 선별하는 선별 단계;
선별된 고구마를 트레이에 깔아서 직사광선을 피하고 통풍이 원활하도록 하여 고구마에서 수분을 제거하도록 상온에서 말리는 수분제거 단계;
수분제거된 말린 고구마를 100℃ ± 3℃에서 50분간 증숙하는 증숙 단계;
증숙된 고구마를 곱게 으깨어 고구마 페이스트를 형성하는 고구마 페이스트 형성 단계;
상기 고구마 페이스트 90 내지 96 중량부와 치즈 3 내지 6 중량부를 배합하여 배합물을 형성하는 배합물 형성 단계;
형성된 상기 배합물을 금속검출기에 의해 금속 유입 여부를 확인하는 1차 금속 검출 단계;
금속 유입 여부를 1차 확인한 상기 배합물을 반죽기로 믹싱하는 믹싱 단계;
믹싱된 상기 배합물을 소정크기로 1cm 내지 1.5cm의 일정 두께로 펴주는 단계;
일정 두께로 펴진 상기 배합물을 영하 20℃에 6시간동안 냉동 숙성하여 고구마 섬유질을 연화시키는 냉동 숙성 단계;
냉동 숙성을 마친 상기 배합물을 소정규격기준으로 절단하여 특정 형상의 고구마 말랭이를 형성하는 절단 단계;
절단된 상기 고구마 말랭이를 오븐에서 가열하는 가열 단계;
가열된 상기 고구마 말랭이를 건조기에서 55℃ ± 5℃에서 8h 내지 16h 동안 저온건조하는 저온건조 단계;
저온건조된 상기 고구마 말랭이를 자외선 조사에 의해 살균하는 살균 단계;
저온건조된 상기 고구마 말랭이를 금속검출기에 의해 금속 유입 여부를 확인하는 2차 금속 검출 단계;
금속 유입 여부를 2차 확인한 상기 고구마 말랭이를 계량하여 일정 중량별로 포장하고 유통기한, 제조일자, 포장일자, 성분정보를 자동날인하여 상품화하는 상품화 단계;
상기 상품화 단계에서, 상기 고구마 말랭이의 포장시, 산소흡수제를 포함하여 질소진공포장하고,
상기 믹싱 단계는, 금속 유입 여부를 확인한 상기 배합물에 건포도, 캐슈넛, 아몬드, 땅콩 또는 호두 중 어느 하나 이상을 분쇄한 분말 2 중량부를 추가 배합하여 믹싱하는 것을 특징으로 하는, 고구마 말랭이 제조방법.
A washing step of washing the sweet potato under running water;
A screening step of cutting and sorting the rotten and contaminated parts from the washed sweet potato;
A moisture removal step of drying the selected sweet potatoes on a tray to avoid direct sunlight and to facilitate ventilation to remove moisture from the sweet potatoes at room temperature;
A steaming step of steaming the dehydrated dried sweet potato at 100°C ± 3°C for 50 minutes;
Sweet potato paste forming step of finely mashing the steamed sweet potato to form a sweet potato paste;
a formulation forming step of forming a formulation by mixing 90 to 96 parts by weight of the sweet potato paste and 3 to 6 parts by weight of cheese;
a first metal detection step of confirming whether or not metal is introduced into the formed compound by a metal detector;
A mixing step of mixing the mixture with a kneader first checking whether or not the metal is introduced;
Spreading the mixed formulation to a predetermined thickness of 1 cm to 1.5 cm to a predetermined size;
A freeze-aging step of softening the fibers of sweet potatoes by freeze-aging the mixture spread to a certain thickness at -20°C for 6 hours;
A cutting step of forming dried sweet potato of a specific shape by cutting the mixture after freezing and aging according to a predetermined standard;
A heating step of heating the cut sweet potato dried in an oven;
A low-temperature drying step of drying the heated dried sweet potato in a dryer at 55°C ± 5°C for 8h to 16h;
Sterilizing the dried sweet potato dried at low temperature by UV irradiation;
a secondary metal detection step of checking whether or not metal is introduced into the dried sweet potato dried at a low temperature by a metal detector;
A commercialization step of measuring the dried sweet potato after checking whether or not metal is introduced secondarily, packaging the dried sweet potato by a predetermined weight, and automatically sealing the expiration date, manufacturing date, packaging date, and ingredient information to commercialize the product;
In the commercialization step, when packaging the dried sweet potato, nitrogen vacuum packaging including an oxygen absorber,
In the mixing step, 2 parts by weight of a powder obtained by pulverizing any one or more of raisins, cashew nuts, almonds, peanuts or walnuts is added to the mixture in which the inflow of metal is checked, and mixing is performed.
상기 세척 단계는,
긴 형상의 고구마를 선별하여 세척하는 것을 특징으로 하는, 고구마 말랭이 제조방법.
According to claim 1,
The washing step is
A method for producing dried sweet potato, characterized in that the long-shaped sweet potato is selected and washed.
상기 치즈는 경성치즈, 반경성치즈 또는 연성치즈인 것을 특징으로 하는, 고구마 말랭이 제조방법.
According to claim 1,
The cheese is hard cheese, semi-hard cheese, or soft cheese, characterized in that the sweet potato dried sweet potato production method.
상기 절단 단계는,
냉동 숙성을 마친 상기 배합물을 6cm 내지 8cm 길이의 규격기준으로 절단하여 고구마 말랭이 형상을 형성하는 것을 특징으로 하는, 고구마 말랭이 제조방법.
According to claim 1,
The cutting step is
A method for producing dried sweet potato, characterized in that the mixture after freezing and aging is cut to a standard of 6 cm to 8 cm in length to form a sweet potato shape.
상기 절단 단계는,
상기 배합물을 소정규격기준으로 절단하여 스틱형, 원판형, 구형, 꽃모양, 별모양 또는 링 형상의 고구마 말랭이를 형성하는 것을 특징으로 하는, 고구마 말랭이 제조방법.According to claim 1,
The cutting step is
A method for producing dried sweet potato, characterized in that the compound is cut according to a predetermined standard to form a stick-shaped, disc-shaped, spherical, flower-shaped, star-shaped or ring-shaped dried sweet potato.
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