KR20090038157A - A manufacturing method of mini sweetpotate - Google Patents

A manufacturing method of mini sweetpotate Download PDF

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KR20090038157A
KR20090038157A KR1020070103504A KR20070103504A KR20090038157A KR 20090038157 A KR20090038157 A KR 20090038157A KR 1020070103504 A KR1020070103504 A KR 1020070103504A KR 20070103504 A KR20070103504 A KR 20070103504A KR 20090038157 A KR20090038157 A KR 20090038157A
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sweet potato
dough
weight
sweet
powder
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KR1020070103504A
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Korean (ko)
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KR100898629B1 (en
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이흥수
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이흥수
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    • 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

A method for preparing small-sized sweet potato is provided to improve visual flavor and enable a consumer to take nutrients from the small-sized sweet potato with ease. A method for preparing small-sized sweet potato comprises the following steps of: washing sweet potato, steaming the washed sweet potato and peeling the skin of the sweet potato; adding egg, condensed milk, sugar, alcohol and palm oil to peeled sweet potato and kneading the ingredients to make dough; maturing the dough at 34°C; molding the matured dough in a predetermined shape; coating leafing powder on a surface of the molded dough and coating purple sweet potato powder in order to primarily surface-process the dough; re-coating the dough with the purple sweet potato powder to secondarily surface-process the dough; and baking the dough in an oven.

Description

미니고구마의 제조방법{A MANUFACTURING METHOD OF MINI SWEETPOTATE}Manufacturing method of mini sweet potato {A MANUFACTURING METHOD OF MINI SWEETPOTATE}

본 발명은 세척한 고구마를 찜기에서 쪄낸 후, 껍질을 벗겨내는 단계와, 상기 껍질을 벗긴 고구마에 계란, 연유, 설탕, 팜오일, 주정을 넣고 으깨는 반죽물 제조 단계와, 상기 반죽물을 숙성하는 단계와, 상기 숙성된 반죽물을 소정의 모형으로 성형하는 단계와, 상기 성형된 반죽물의 표면에 고구마의 껍질처럼 보이기 위해 리핑파우더를 입힌 후, 자색고구마의 분말을 입히는 표면처리 단계와, 상기 표면처리를 한 반죽물을 오븐기에 넣어 굽는 단계로 이루어지는 미니고구마 및 제조방법에 관한 것이다.The present invention after steaming the washed sweet potato in a steamer, peeling the step, the step of preparing a dough to mash the egg, condensed milk, sugar, palm oil, spirits in the peeled sweet potato, and aging the dough And a step of forming the aged dough into a predetermined model, applying a ripping powder to the surface of the molded dough to look like a shell of sweet potato, and then applying a purple sweet potato powder to the surface of the molded dough. It relates to a mini-sweet potato and a manufacturing method comprising the step of baking the dough treated with the surface in the oven.

고구마는 맛과 영양이 좋아 부식물로 많이 사용되고 있지만 크기가 다양하며, 크기가 큰 고구마는 그 크기가 너무 커 조리하기가 힘들며, 맛도 크기가 작은 것에 비해 덜하다.Sweet potatoes are used as corrosive because of their good taste and nutrition, but they vary in size, and large sweet potatoes are too big to cook and are less tasty than small ones.

또한, 고구마 과자는 고구마가 일부 함유하고 있는 것으로, 소맥분에 고구마가 일정량 함유되어 있으며, 이뿐만 아니라 다른 조성물들이 함유되어 있다.In addition, sweet potato confectionery contains a portion of sweet potatoes, a certain amount of sweet potato is contained in the wheat flour, as well as other compositions are contained.

주원료가 고구마이지만 소맥분의 함유량이 고구마보다 많으며, 다른 함유물이 포함되어 있어 고구마의 원재료의 맛과 영양을 과자에 모두 함유하기에는 어렵 다.Although the main ingredient is sweet potatoes, the amount of wheat flour is higher than that of sweet potatoes, and other ingredients are included, making it difficult for sweets to contain both the taste and nutrition of the ingredients.

또한, 고구마과자가 대부분 기름에 튀겨진 것으로, 트랜스지방의 생성으로 인체에 해로울 수 있겠다.In addition, sweet potatoes are mostly fried in oil, which can be harmful to the human body by the production of trans fat.

본 발명은 고구마의 맛과 영양이 그대로 함유되어 있으며, 식음 하기가 이로운 미니고구마를 제공하는 것을 목적으로 한다.An object of the present invention is to provide a sweet potato mini sweet potato, which contains the taste and nutrition of sweet potatoes.

또한, 고구마의 껍질까지 재현시켜 시각적으로도 고구마의 풍미를 느낄 수 있는 미니고구마를 제공하는 것을 목적으로 한다.In addition, it is to provide a mini sweet potato that can visually feel the sweet potato flavor by reproducing the shell of the sweet potato.

또한, 고구마뿐만 아니라 감자, 단호박, 밤 등을 더 포함할 수 있어 고구마의 부드러운 맛과 잘 어우러진 미니고구마를 제공하는 것을 목적으로 한다.In addition, as well as sweet potatoes may include more potatoes, sweet pumpkin, chestnuts, etc. It is an object of the present invention to provide a mini sweet potato that goes well with the sweet taste of sweet potatoes.

세척한 고구마를 찜기에서 쪄낸 후, 껍질을 벗겨내는 단계와, 상기 껍질을 벗긴 고구마에 계란, 연유, 설탕, 주정, 팜오일을 넣고 으깨는 반죽물 제조단계와, 상기 반죽물을 34℃에서 숙성하는 단계와, 상기 숙성된 반죽물을 소정의 모형으로 성형하는 단계와, 상기 성형된 반죽물의 표면에 고구마의 껍질처럼 보이기 위해 리핑파우더를 입힌 후 자색고구마 분말을 입히는 제1차 표면처리 단계와, 상기 1차 표면처리 한 성형된 반죽물에 다시 자색 고구마 분말을 입히는 제2차 표면처리 단계와, 상기 2차 표면처리한 성형된 반죽물을 오븐기에 넣어 굽는 단계로 이루어지는 것을 특징으로 한다.After steaming the washed sweet potatoes in a steamer, peeling the shell, preparing the dough to crush eggs, condensed milk, sugar, spirits, and palm oil in the peeled sweet potatoes, and aged the dough at 34 ° C. And a step of forming the aged dough into a predetermined model, and applying a ripping powder to the surface of the molded dough so that it looks like a shell of sweet potato, and then applying a purple sweet potato powder to the surface. And a second surface treatment step of applying the purple sweet potato powder to the first surface-treated molded dough, and baking the second surface-treated molded dough in an oven.

또한, 상기 고구마 80~85 중량%, 계란 3~7 중량%, 연유 1~4 중량%, 설탕 3~7 중량%, 주정 0.1~1 중량%, 팜오일 0.1~1 중량%, 리핑파우더 2~5 중량%, 자색 고구마 분말 2~5 중량%로 구성되어 이루어지는 것을 특징으로 한다.In addition, the sweet potato 80 to 85% by weight, eggs 3-7% by weight, condensed milk 1-4% by weight, sugar 3-7% by weight, alcohol 0.1-1% by weight, palm oil 0.1-1% by weight, ripping powder 2 ~ It is characterized by consisting of 5% by weight, purple sweet potato powder 2 to 5% by weight.

또한, 상기 껍질을 벗긴 고구마에 찐 감자, 찐 단호박, 찐 밤 중 어느 하나 이상을 혼합하는 단계를 더 포함할 수 있는 것을 특징으로 한다.In addition, the peeled sweet potato is characterized in that it may further comprise the step of mixing any one or more of steamed potatoes, steamed sweet pumpkin, steamed chestnuts.

본 발명은 고구마를 그대로 사용함으로써 고구마 자체의 맛과 영양을 그대로 느낄 수 있으며, 미니고구마로 그 크기가 작아 식음하기가 쉬우며 휴대가 용이하다는 효과가 있다.The present invention can feel the taste and nutrition of the sweet potato itself by using the sweet potato as it is, the size is small as a mini sweet potato is easy to eat and drink, there is an effect that it is easy to carry.

또한, 미니고구마의 표면에도 껍질처럼 재현하여 시각적으로도 풍미를 느낄 수 있다는 효과가 있다.In addition, the surface of the mini sweet potato is reproduced like a shell, and the effect can be visually felt.

또한, 고구마에 감자, 단호박, 밤 등을 더 첨가할 수 있어 고구마의 부드러운 맛과 감자의 단백한 맛을 동시에 느낄 수 있다는 효과가 있다.In addition, potatoes, sweet pumpkin, chestnuts and the like can be further added to the sweet potato has the effect that you can feel the sweet taste of the sweet potato and the protein of the potato at the same time.

본 발명은 세척한 고구마를 찜기에서 쪄낸 후, 껍질을 벗겨내는 단계와, 상기 껍질을 벗긴 고구마에 계란, 연유, 설탕, 팜오일, 주정을 넣고 으깨는 반죽물 제조 단계와, 상기 반죽물을 숙성하는 단계와, 상기 숙성된 반죽물을 소정의 모형으로 성형하는 단계와, 상기 성형된 반죽물의 표면에 고구마의 껍질처럼 보이기 위해 리핑파우더를 입힌 후, 자색고구마의 분말을 입히는 제1차 및 제2차 표면처리 단계와, 상기 표면처리를 한 반죽물을 오븐기에 넣어 굽는 단계로 이루어지는 미니고구마의 제조방법에 관한 것이다.The present invention after steaming the washed sweet potato in a steamer, peeling the step, the step of preparing a dough to mash the egg, condensed milk, sugar, palm oil, spirits in the peeled sweet potato, and aging the dough And a step of forming the aged dough into a predetermined model, and applying a ripping powder to the surface of the molded dough to look like a shell of sweet potato, and then applying purple sweet potato powder to the first and second powders. It relates to a method of producing a mini-sweet potato consisting of a tea surface treatment step and the step of putting the surface-treated dough into an oven.

이하, 첨부된 도면을 참조하면서 본 발명의 실시예에 따른 미니고구마의 제조방법에 대해 상세히 설명한다.Hereinafter, with reference to the accompanying drawings will be described in detail a manufacturing method of a mini sweet potato according to an embodiment of the present invention.

도 1은 본 발명의 실시예에 따른 미니고구마의 제조 공정도가 도시되어 있다.1 is a manufacturing process diagram of a mini sweet potato according to an embodiment of the present invention.

도 1에 도시된 바와 같이, 먼저 세척한 고구마를 쪄서 껍질을 벗겨낸 후, 계란, 연유, 설탕, 양주, 팜오일을 넣고 으깨는 반죽물 제조 단계로 되어 있다.As shown in FIG. 1, the steamed sweet potatoes are first peeled and then peeled, and then the dough is prepared by mashing eggs, condensed milk, sugar, liquor, and palm oil.

세척한 고구마를 97℃에서 20분간 찜기에서 쪄낸 후, 껍질을 벗긴다.The washed sweet potatoes are boiled in a steamer at 97 ° C. for 20 minutes and then peeled.

고구마는 고지방 저 식물성 섬유식이 유발하는 성인병을 예방할 수 있으며, 혈중 콜레스테롤의 농도를 정상화시키는 작용을 한다.Sweet potatoes can prevent adult diseases caused by high fat and low vegetable fiber diet, and act to normalize the concentration of cholesterol in the blood.

또한, 식후 혈당치의 급격한 변동을 완화시켜, 인슐린의 분비를 줄여 몸의 정상화 시킨다.In addition, by reducing the sudden fluctuations in blood sugar levels after eating, it reduces the secretion of insulin to normalize the body.

더욱이 장내 세균 중 유익 세균을 증가시키고, 비만, 대장암, 대실증 등을 예방한다.Furthermore, it increases the beneficial bacteria among the intestinal bacteria and prevents obesity, colorectal cancer, and fever.

계란은 고구마 반죽물를 성형한 후 구웠을 때 오븐기의 고온으로 인한 깨짐을 방지하며, 연유는 고소한 맛을 더할 수 있으며, 설탕을 첨가하여 고구마의 단맛을 더욱 증가시켰다.Eggs prevent the cracking caused by the high temperature of the oven when baked after forming the sweet potato dough, condensed milk can add a savory taste, and added sugar to further increase the sweetness of sweet potatoes.

또한, 상기 연유 대신 분유를 첨가하여 영양분이 많이 함유되어 있어 고소한 맛과 영양을 더욱 좋게 할 수 있겠다.In addition, by adding milk powder instead of the condensed milk contained a lot of nutrients can be better taste and nutrition.

주정과 팜오일을 첨가함으로써 부드럽게 씹히는 질감을 느낄 수 있으며, 상기 반죽물을 성형한 후, 오븐기에 굽지 않고 냉동하여, 딱딱하게 굳지 않으며 차가우면서 부드러운 질감으로 고구마 아이스크림처럼 시원한 맛을 느낄 수도 있겠다.By adding alcohol and palm oil, you can feel the texture softly chewed, and after forming the dough, it is frozen without baking in the oven, it may not be hardened and cold and may feel cool like a sweet potato ice cream with a soft texture.

따라서, 상기 고구마에 함유되는 계란과 연유, 설탕, 주정의 함유량은 고구 마 80~85 중량%에 계란 3~7 중량%, 연유 1~3 중량%, 설탕 3~7 중량%, 주정 0.1~1 중량%, 팜오일 0.1~1 중량%를 첨가하는 것이 바람직하겠다.Therefore, the content of eggs, condensed milk, sugar, and spirits contained in the sweet potato is 80 to 85% by weight of sweet potatoes 3-7% by weight, condensed milk 1-3%, sugar 3-7% by weight, alcohol 0.1-1 It is preferable to add 0.1% by weight to 1% by weight of palm oil.

상기 반죽물을 34℃에서 60분간 숙성시킨 후, 성형한다.The dough is aged at 34 ° C. for 60 minutes and then molded.

상기 반죽물을 숙성시킴으로써 맛을 더욱 좋게 할 수 있으며, 고구마의 조직을 안정화시켜 오븐기에서 구운 후에도 미니 고구마가 깨지지 않도록 한다. By aging the dough, the taste can be further improved, and the texture of the sweet potatoes is stabilized so that the mini sweet potatoes are not broken even after baking in the oven.

상기 반죽물을 8g, 9g, 10g씩 성형할 수 있어 중량별로 제조할 수 있으며, 고구마의 반죽물의 성형을 할 때, 특히 주재료인 고구마의 맛과 특성을 살리기 위해 고구마의 모형으로 성형할 수도 있다.The dough can be molded by 8g, 9g, 10g each can be manufactured by weight, and when molding the dough of sweet potatoes, in particular, in order to preserve the taste and characteristics of sweet potatoes, the main material may be molded into a model of sweet potatoes.

상기 성형된 반죽물의 표면을 리핑파우더를 입힌 후, 자색 고구마 분말을 1, 2차로 나누어 입힌 후, 오븐기에 넣은 후 120℃에서 20분 동안 구움으로써 미니고구마를 제조할 수 있겠다.After coating the surface of the molded dough with a ripping powder, the purple sweet potato powder may be coated in two portions, and then put into an oven and baked at 120 ° C. for 20 minutes to prepare a mini sweet potato.

상기 리핑파우더는 고구마의 껍질처럼 보이도록 자색 고구마의 분말을 입히기 전에 성형된 고구마의 표면에 입히는 것으로 고구마의 분말이 성형된 반죽물의 표면에 골고루 유착될 수 있도록 하는 것이다.The ripping powder is coated on the surface of the shaped sweet potato before coating the purple sweet potato powder so that it looks like a shell of sweet potato so that the powder of sweet potato may be uniformly adhered to the surface of the molded dough.

상기 자색 고구마는 고구마의 껍질뿐만 아니라 속도 자색을 띄는 것으로, 자색 고구마의 분말을 리핑파우더를 입힌 성형된 반죽물에 입히면, 자색 고구마의 색으로 인해 고구마의 껍질처럼 보이게 된다.The purple sweet potato has a speed purple as well as the shell of sweet potato, and when the powder of purple sweet potato is coated on a molded dough coated with a ripping powder, the color of the purple sweet potato makes it look like a sweet potato shell.

자색 고구마 분말은 자색 고구마를 세척하여 찜기에 쪄낸 후, 이를 건조시켜 분쇄함으로써 자색 고구마 분말을 제조할 수 있다.The purple sweet potato powder may be prepared by washing the purple sweet potato and steaming it in a steamer, followed by drying and grinding the sweet potato powder.

상기 리핑파우더를 입힌 고구마에 자색고구마의 분말을 1, 2차로 나누어 두 번을 입힘으로써 자색 고구마의 분말이 고구마의 표면에 더욱 잘 입혀지도록 할 수 있다. The sweet potato powder coated with the ripping powder may be divided into purple sweet potato powder twice and coated twice so that the purple sweet potato powder may be better coated on the surface of the sweet potato.

따라서, 고구마의 모형으로 고구마 반죽물을 성형하며, 표면에 고구마의 껍질처럼 자색 고구마 분말을 표면 처리하면 시각적으로도 고구마의 맛과 풍미를 느낄 수 있겠다.Therefore, sweet potato dough is formed as a model of sweet potato, and when the surface is treated with purple sweet potato powder like the shell of sweet potato, it can visually feel the taste and flavor of sweet potato.

상기 리핑파우더와 자색 고구마 분말은 각각 2~5 중량%, 2~5 중량%을 성형된 반죽물에 입히는 것이 바람직하다.The ripping powder and purple sweet potato powder are preferably coated with 2 to 5% by weight and 2 to 5% by weight to the molded dough.

상기 자색 고구마 분말 대신 초콜릿이나 코코아분말을 사용할 수도 있겠다.Chocolate or cocoa powder may be used instead of the purple sweet potato powder.

한편, 상기 찐 고구마에 각각 찐 감자나 찐 단호박, 찐 밤을 첨가할 수 있어, 고구마의 부드러운 맛과 감자, 단호박, 밤의 단백한 맛이 어울려 맛과 질감을 더욱 풍부하게 할 수 있다.On the other hand, the steamed sweet potatoes, respectively, can be added steamed potatoes, steamed sweet pumpkin, steamed chestnut, so that the sweet taste of potatoes and sweet potato, sweet pumpkin, chestnut protein goes well together to further enhance the taste and texture.

상기 찐 고구마에 설탕, 연유, 계란, 주정, 팜오일을 혼합하여 반죽물을 제조할 때, 찐 감자와, 찐 단호박, 찐 밤중 하나 이상을 첨가할 수 있겠다.When the dough is prepared by mixing sugar, condensed milk, eggs, spirits, and palm oil with the steamed sweet potato, steamed potatoes, steamed sweet pumpkin, steamed chestnuts may be added.

따라서, 상기 찐 고구마의 총함량을 100 중량%로 하였을 때 찐 고구마 45~55 중량%에 찐 감자 45~55 중량%를 첨가하여 감자가 함유된 미니 고구마를 제조할 수 있으며, 상기 찐 고구마 45~55중량%에 찐 감자 20~30 중량%, 찐 단호박 20~30 중량%를 각각 첨가하여 감자와 단호박이 첨가된 미니 고구마를 제조할 수 있으며, 상기 찐 고구마 45~55 중량%에 찐 밤 45~55 중량%를 첨가하여 밤이 첨가된 미니고구마를 제조할 수 있겠다.Therefore, when the total content of the sweet potato to 100% by weight of the steamed sweet potato 45 to 55% by weight of the steamed potato 45 to 55% by weight can be prepared mini-potato containing potatoes, the steamed sweet potato 45 ~ To add 55 to 20% by weight of steamed potatoes, 20 to 30% by weight of steamed sweet pumpkin, can be prepared mini potatoes with added potato and sweet pumpkin, 45 to 55% by weight of steamed sweet potatoes 45 ~ By adding 55% by weight can be prepared a mini sweet potato with the addition of chestnuts.

도 1은 본 발명의 실시예에 따른 미니고구마의 제조공정도.1 is a manufacturing process of the mini sweet potato according to an embodiment of the present invention.

Claims (3)

세척한 고구마를 찜기에서 쪄낸 후, 껍질을 벗겨내는 단계와;Steaming the washed sweet potatoes in a steamer, and then peeling the peeled sweet potatoes; 상기 껍질을 벗긴 고구마에 계란, 연유, 설탕, 주정, 팜오일을 혼합하여 으깨는 반죽물 제조 단계와;A dough production step of mashing the peeled sweet potatoes by mixing eggs, condensed milk, sugar, spirits, and palm oil; 상기 반죽물을 34℃에서 숙성하는 단계와;Aging the dough at 34 ° C .; 상기 숙성된 반죽물을 소정의 모형으로 성형하는 단계와;Molding the aged dough into a predetermined model; 상기 성형된 반죽물의 표면에 고구마의 껍질처럼 보이기 위해 리핑파우더를 입힌 후 자색고구마 분말을 입히는 제1차 표면처리 단계와;A first surface treatment step of applying a purple sweet potato powder after applying a ripping powder to look like a shell of sweet potato on the surface of the formed dough; 상기 1차 표면처리 한 성형된 반죽물에 다시 자색 고구마 분말을 입히는 제2차 표면처리 단계와;A second surface treatment step of applying purple sweet potato powder to the molded dough prepared by the primary surface treatment again; 상기 2차 표면처리한 성형된 반죽물을 오븐기에 넣어 굽는 단계로The second surface-treated molded dough is put into an oven in the baking step 이루어지는 것을 특징으로 하는 미니고구마의 제조방법.Method of producing a mini sweet potato, characterized in that made. 제1항에 있어서, 상기 고구마 80~85 중량%, 계란 3~7 중량%, 연유 1~4 중량%, 설탕 3~7 중량%, 주정 0.1~1 중량%, 팜오일 0.1~1 중량%, 리핑파우더 2~5 중량%, 자색 고구마 분말 2~5 중량%로 구성되어 이루어지는 것을 특징으로 하는 미니고구마의 제조방법.According to claim 1, wherein the sweet potato 80 to 85% by weight, eggs 3-7% by weight, condensed milk 1-4% by weight, sugar 3-7% by weight, alcohol 0.1-1% by weight, palm oil 0.1-1% by weight, 2 to 5% by weight of ripping powder, 2 to 5% by weight of purple sweet potato powder. 제1항에 있어서, 상기 껍질을 벗긴 고구마에 찐 감자, 찐 단호박, 찐 밤 중 어느 하나 이상을 혼합하는 단계를 더 포함할 수 있는 것을 특징으로 하는 미니고구마의 제조방법.The method of claim 1, further comprising mixing any one or more of the peeled sweet potatoes, steamed potatoes, steamed sweet pumpkin, steamed chestnuts.
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102871074A (en) * 2012-10-31 2013-01-16 季建冲 Pawpaw and purple sweet potato soup and preparation technology thereof
CN103783449A (en) * 2012-11-28 2014-05-14 哈尔滨贵迪软件有限公司 Milk sweet-potato powder
KR101443667B1 (en) * 2013-02-18 2014-10-08 한국식품연구원 A manufacturing method of reformed sweet potato

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KR101617867B1 (en) 2015-02-05 2016-05-03 김필수 Cup Potato and Manufacturing method
KR101678676B1 (en) * 2016-04-28 2016-11-22 한송철 Sweet Potato Rusk and Method of The Same

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KR20050015444A (en) * 2003-08-06 2005-02-21 박병근 Freezed 4season roast sweet potato and production method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102871074A (en) * 2012-10-31 2013-01-16 季建冲 Pawpaw and purple sweet potato soup and preparation technology thereof
CN103783449A (en) * 2012-11-28 2014-05-14 哈尔滨贵迪软件有限公司 Milk sweet-potato powder
KR101443667B1 (en) * 2013-02-18 2014-10-08 한국식품연구원 A manufacturing method of reformed sweet potato

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