KR20100052661A - Method of manufacturing of sweet potato salad, and food comprising the salad - Google Patents

Abstract

PURPOSE: A method for manufacturing sweet potato salad is provided to increase productivity of sweet potato products by restricting discoloration of the sweet potatoes, and to prevent nutritional destruction of the sweet potatoes. CONSTITUTION: A method for manufacturing sweet potato salad comprises the following steps: cutting and washing sweet potatoes; heat-treating the sweet potatoes; vacuum-packing and heat-treating the sweet potatoes; and heating the sweet potatoes for 1 ~ 30 seconds in a tank of 70~100°C. A food heat container is used for vacuum packing. The sweet potatoes are purple sweet potatoes, sweet potatoes with yellow inside, yellow sweet potatoes, sweet potatoes with white inside, or high-water content sweet potatoes.

Description

Method of manufacturing of sweet potato salad, and food comprising the salad}

The present invention relates to a method for producing sweet potato salad, sweet potato salad prepared by the same, and a food comprising the same.

Sweet potatoes are not only boiled and eaten, but also various kinds of foods such as sweet potato porridge, gratin, sweet potato fries, sweet potato salad, sweet potato rice, and sweet potato cake are not common. Raw sweet potatoes contain more fiber than cooked sweet potatoes, so eating raw sweet potatoes is a great help for constipation.

In particular, anthocyanin pigments, which are rich in purple sweet potatoes, have antioxidant, anti-cancer, and hepatoprotective effects, and are rich in fiber, protein, minerals, vitamins, 30-60 times more than cannberry, and 5-7 times more than grapes. It is very valuable as a functional food material as well as a high natural functional pigment. Since purple sweet potato pigment is present in acylated form with caffeic acid and ferulic acid, it has higher neutral and weak acidity and light resistance and higher antioxidant activity than other anthocyanin pigments isolated from other plants. high.

In developed countries, the functionality of purple sweet potato-related products has been proven through clinical trials and is causing a boom as a health food, but in Korea, products such as yokan, sediment, and powder have been released but have not yet developed various products. In addition, when the sweet potato is cut, the starch component comes out white, which is not good in appearance, and browning phenomenon occurs and corrosion occurs over time, so the shelf life is short, so it is difficult to prepare food.

The technical problem of the present invention for solving the above problems is to provide a method for producing a sweet potato salad that can be consumed almost sweet potato.

In addition, another technical problem of the present invention is to provide a sweet potato salad prepared by the above method and a food comprising the same.

The method for producing sweet potato salad according to the present invention is characterized by forming a coating layer on the sweet potato surface starch layer through heat treatment at low or high temperatures. More specifically, the manufacturing method of sweet potato salad according to the present invention, there is a manufacturing method to be aged by long-term heat treatment at low temperature and a manufacturing method of instant heat treatment at high temperature.

First, the sweet potato salad manufacturing method of heat treatment at low temperature for a long time, the step of cutting sweet potatoes (step 1); Preparing a sweet potato salad by heat treating the sweet potato at a low temperature for a long time (step 2); Vacuum packaging and heat sterilization of the sweet potato salad is included.

The step (2 steps) of preparing the sweet potato salad by heat-treating the sweet potato at a low temperature for a long time may be aged for 10 minutes to 3 days at 50 ~ 60 ℃ aging tank, preferably 10 minutes ~ at 55 ~ 60 ℃ aging tank 3 hours.

The sweet potato salad heat treatment method may be selected from one of the conventional methods in the food field, for example, a heating bath, oven, microwave oven and the like can be used.

Vacuum packaging and heat sterilization of the heat-treated sweet potato may be selected from the conventional method in the food field of the heat-treated sweet potato salad, by placing the heat-treated sweet potato in a wrapping paper to minimize the air in the packaging and again Inhibit the microorganism as much as possible by heating.

Next, the sweet potato salad manufacturing method of instant heat treatment at high temperature, washing and cutting the sweet potato (step 1); Preparing a sweet potato salad by instant heat treatment of the sweet potato at high temperature (step 2); Vacuum packaging and heat sterilization of the heat-treated sweet potato salad (3 steps).

The instantaneous heat treatment step (step 2) at a high temperature may be heated for 1 second to 30 minutes in a hot water bath 70 ~ 100 ℃, preferably 1 second to 30 seconds in a hot water bath 95 ~ 100 ℃.

In the method for producing sweet potato salad using the low or high temperature heat treatment, the sweet potato may be at least one selected from the group including purple sweet potato, pumpkin sweet potato, yellow sweet potato, chestnut sweet potato, and sweet potato.

When vacuum-packing the purple sweet potato may further comprise the step of adding at least one selected from a dressing source and vegetables. At this time, the dressing sauce may be at least one selected from the group including perilla, sesame, yogurt, oriental, kiwi, pineapple, orange, strawberry, tartar, balsamic, Thousand Island, French, honey mustard, cream, peanut dressing . The vegetables may be at least one selected from the group consisting of lettuce, cabbage, red pepper, lettuce, celery, chicory, red leaf chicory, cauliflower, Costa Marie, broccoli, onion, bell pepper, cucumber, carrot, redish.

The present invention to solve the other technical problem provides a purple sweet potato salad prepared by the above method. In another aspect, the present invention provides a food such as purple sweet potato vegetable salad containing the purple sweet potato salad.

According to the method for producing sweet potato salad heat-treated at low temperature or high temperature according to the present invention, the surface starch layer of sweet potato forms a thin coating layer by heat change when heat-processing at low temperature or high temperature during the production of sweet potato salad.

The thin coating layer formed on the surface of sweet potatoes improves the sweetness and texture of sweet potatoes, and makes them feel good. In addition, by maintaining the original color of sweet potatoes, they suppress discoloration and discoloration. Greatly increased.

Especially in purple sweet potatoes, the anthocyanin pigment contained in purple sweet potatoes promotes cell aging, removes free radicals that cause various adult diseases, and anti-mutagenic action that inhibits the action of carcinogens. It is known to prevent adult diseases by inhibiting the activity of converting enzymes that cause cardiovascular diseases such as myocardial infarction and removing cholesterol. Also, when consuming purple sweet potatoes as raw, cellulose dietary fiber rich in purple sweet potatoes absorbs water. It is known to be effective in removing stool because it is not absorbed well in the intestine and increases the large variance to solve constipation, activate peristalsis of the intestine, and clean the colon wall.

From the above fact that the heat-treated purple sweet potato salad production method of the present invention can be maintained for a long time without discoloration or discoloration of purple can be used as a purple sweet potato salad production and food without loss of various nutrients contained in purple sweet potato There is this.

Hereinafter, preferred embodiments of the present invention will be described. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure may be made thorough and complete, and to fully convey the spirit of the invention to those skilled in the art.

1 is a flow chart showing a method for producing a sweet potato salad according to the present invention.

1, there are two methods for preparing sweet potato salad according to the present invention at low or high temperature.

First, the manufacturing method of the sweet potato salad heat treatment according to the present invention,

Washing and cutting sweet potatoes (step 1);

Heat treating the sweet potato at low temperature or high temperature (step 2);

Vacuum packaging and heat sterilization of the heat-treated sweet potato salad is included.

Looking at the detailed manufacturing process for each of these steps,

The step of washing and cutting the sweet potato (step 1) may include selecting the sweet potato and washing it with clean water, and then cutting the sweet potato into a chopped or diced shape.

In the step (2 steps) of heat treating the sweet potato at room temperature or high temperature, the step (2 steps) of heat treatment at low temperature may include the step of ripening the sweet potato in 50 ~ 60 ℃ for 10 minutes to 3 days Preferably it is 10 minutes to 3 hours at 55 ~ 60 ℃ aging tank, the step of heat treatment at high temperature (step 2) may include a step of heat treatment for 1 second to 30 minutes of 70 to 100 ℃ hot water bath and preferably Hot water bath is 1 second to 30 seconds at 95 ~ 100 ℃, may include the step of cooling by adding to the cold water after the heat treatment.

When the sweet potato is heat-treated at a low temperature or high temperature in the step of ripening the sweet potato or preparing a sweet potato salad, a coating layer is formed on the surface of the sweet potato surface starch layer to prevent external air from entering into the sweet potato starch layer or to prevent the pigment from falling out. This helps to maintain color, so when used with other salad ingredients, the decoration effect is great.

The vacuum packaging and heat sterilization of the heat-treated sweet potato salad is carried out by putting the heat-treated sweet potato salad in a wrapping paper to minimize the air inside the packaging by vacuum packaging, and heat sterilization, high pressure sterilization, and high pressure in a hot water tank. A sterilization method step of a conventional processed food including sterilization method, irradiation, etc. may be performed. By applying the vacuum can be carried out at the same time heat treatment step as well as heat treatment process sweet potato. At this time, the temperature and time of the applied hot water bath is preferably 10 seconds to 30 minutes at 70 ~ 100 ℃.

In the manufacturing process, sweet potatoes, such as purple sweet potato, pumpkin sweet potato, yellow sweet potato, chestnut sweet potato, water sweet potato and the like can be used.

Example 1 Preparation of Purple Sweet Potato Salad with Heat Treatment at Low Temperature

After sorting the purple sweet potatoes and washing them with clean water, cut the purple sweet potatoes into dices, heat the purple sweet potatoes for 30 minutes at 60 ℃ in the aging tank, take the purple sweet potatoes out of the aging tank, cool them in cold water and take them out under vacuum packaging. Heat sterilization in a hot water bath to prepare a purple sweet potato salad.

Example 2 Preparation of Purple Sweet Potato Salad by Instant Heat Treatment at High Temperature

After selecting the purple sweet potato and washing it with clean water, cut the purple sweet potato into dice shape, heat the purple sweet potato for 1 second at 100 ℃ of boiling water bath, take out the purple sweet potato from the boiling water bath, cool it in cold water, remove it, and vacuum packed it. Heat sterilization in a hot water bath to prepare a purple sweet potato salad.

Example 3 Preparation of Sweet Potato Salad Treated at Low Temperature

In the same manner as in Example 1, using a pumpkin sweet potato to prepare a pumpkin sweet potato salad.

Comparative Example 1 Preparation of Plain Purple Sweet Potato Salad

The purple sweet potato was selected, washed with clean water, and cut into diced shapes to prepare a purple sweet potato salad without heat treatment.

<Comparative Example 2> Manufacturing normal pumpkin sweet potato salad

Pumpkin sweet potato was selected and washed with clean water and cut into diced shape to prepare a pumpkin sweet potato salad without heat treatment.

Example 4 Purple Sweet Potato Vegetable Salad

In the same manner as in Example 1, red sweet potato, lettuce, onion, bell pepper and honey mustard dressing was added to prepare a purple sweet potato salad product.

Example 5 Purple Sweet Potato Vegetable Salad

In the same manner as in Example 1, chicory, red leaf chicory, broccoli, carrot and orange dressing was added to prepare a purple sweet potato salad product.

 Heat sterilization to prepare a purple sweet potato salad product.

Example 6 Purple Sweet Potato Vegetable Salad

In the same manner as in Example 2, cabbage, lettuce, red leaf chicory, carrot and Thousand Island dressing was added to prepare a purple sweet potato salad product.

Example 7 Purple Sweet Potato Vegetable Salad

In the same manner as in Example 2, celery, broccoli, bell pepper, cucumber, reddish and cream dressing was added to prepare a purple sweet potato salad product.

Test Example 1 Sensory Evaluation of Purple Sweet Potato Salad

The panel test for the purple sweet potato salad prepared in Examples 1 and 2, Comparative Example 1 was randomly extracted 20 experts in the art to perform a sensory test on the astringent taste and texture. Sensory test subjects are purple sweet potato salad (Example 1) for a long time heat treatment at low temperature prepared by the manufacturing method of the present invention, purple sweet potato salad (Example 2) instantaneous heat treatment at high temperature, pumpkin sweet potato salad (template) 3), the general purple sweet potato salad (Comparative Example 1), the general pumpkin sweet potato salad (Comparative Example 2) were compared and evaluated. Sensory evaluation results are shown in Table 1 below.

<Evaluation Criteria>

A light texture

1: not weak 1: not smooth

2: slightly softer 2: slightly softer

3: Normal 3: Normal

4: sound 4: softness

5: very good 5: very soft

Table 1. Sweet potato salad sensory evaluation result

division
Example 1
(Purple sweet potato)

Example 2
(Purple sweet potato)

Example 3
(Pumpkin Sweet Potato)

Comparative Example 1
(Purple sweet potato)

Comparative Example 2
(Pumpkin Sweet Potato)

Astringent

1.08

1.05

1.10
2.85
3.05
Organization

4.40
4.35
4.45
1.85
2.05

<Test Example 2> Evaluation of the discoloration time required for the purple potato salad

The purple sweet potato salad prepared in Examples 1 and 2 and Comparative Example 1 was evaluated for the time required for discoloration of the purple at room temperature. Evaluation of the discolored lead time of the prepared purple sweet potato salad is the purple sweet potato salad (Example 1), which was heat-treated at a low temperature for a long time prepared by the manufacturing method of the present invention (Example 1), purple sweet potato salad (Example 2), instant heat treatment at a high temperature The purple sweet potato salad (Comparative Example 1) was compared and evaluated. The required time results are shown in Table 2 below.

Table 2. Period evaluation result for purple sweet potato to discolor

division

Example 1

Example 2

Comparative Example 1

Discoloration time
more than 6 month
more than 6 month
In dice shape
Within 1 hour after cutting

As shown in Table 2, the general purple sweet potato ssam (comparative example 1) was changed to purple sweet potato within 1 hour after cutting the diced shape, purple sweet potato salad heat treated at a low temperature purple sweet potato salad (Example 1) and heat treatment at high temperature The purple sweet potato salad (Example 2) has a very high storage shelf life of the purple sweet potato salad including the heat treatment process of the present invention from the experimental results that do not discolor even after 6 months or more, and thus the commercial value of the purple sweet potato salad product Greatly improved.

1 is a flowchart sequentially illustrating a manufacturing process of sweet potato salad according to a preferred embodiment of the present invention.

Claims (10)

In making salad of sweet potatoes, Washing and cutting sweet potatoes (step 1); Heat treating the sweet potato (step 2); Vacuum packaging and heat sterilizing the heat-treated sweet potatoes (3 steps); Method of producing a purple sweet potato salad, characterized in that the coating layer is formed by heat treatment of the sweet potato surface starch comprising a. The method of claim 1, The step (2 steps) of the heat treatment of the sweet potato is a method of producing a purple sweet potato salad, characterized in that for 10 minutes to 3 days heating in a hot water bath 50 ~ 60 ℃. The method of claim 1, Heat-processing the sweet potato (2 step) is a method of producing a purple sweet potato salad, characterized in that for heating for 1 second to 30 minutes in a hot water tank 70 ~ 100 ℃. The method of claim 1, Vacuum packaging is a method for producing sweet potato salad, characterized in that using a food heat container. The method of claim 4, wherein Heat treating the sweet potato (step 2) and vacuum packing and heat sterilizing the heat-treated sweet potato (step 3) at the same time for 10 seconds to 30 minutes at 70 ~ 100 ℃ hot water tank after vacuum packaging; Method of producing a sweet potato salad, characterized in that. The method of claim 1, The sweet potato is a method of producing a purple sweet potato salad, characterized in that at least one selected from purple sweet potato, pumpkin sweet potato, yellow sweet potato, chestnut sweet potato, water sweet potato. The method of claim 1, Method for producing a purple sweet potato salad, characterized in that further comprising the step of adding at least one selected from the dressing sauce and vegetables to the sweet potato. The method of claim 7, wherein The dressing sauce includes at least one selected from the group consisting of perilla, sesame, yogurt, oriental, kiwi, pineapple, orange, strawberry, tartar, balsamic, thousand island, french, honey mustard, cream, peanut dressing Method for producing a purple sweet potato salad characterized in that. The method of claim 7, wherein The vegetables include at least one selected from the group consisting of lettuce, cabbage, red pepper, lettuce, celery, chicory, red leaf chicory, cauliflower, costamari, broccoli, onion, bell pepper, cucumber, carrot, redish Method for producing purple sweet potato salad. A sweet potato vegetable salad prepared by the method of any one of claims 1 to 9.

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