KR20100100479A - Sweetpotato powder and its products using the same - Google Patents

Abstract

PURPOSE: A sweet potato powder which is obtained by treating with vinegar and performing thermal treatment in boiled water for 30-60 seconds is provided. CONSTITUTION: A method for making sweet potato powder comprises: a step of removing soil from the raw sweet potato; a step of peeling the sweet potato in the water; a step of treating with vinegar; a step of performing thermal treatment; and a step of drying and pulverizing. A processed product of sweet potato is manufactured by adding raw powder of sweet potato or gelatinized sweet potato powder. The processed product of sweet potato is one of sweet potato cream cheese cake, sweet potato caramel, mashed sweet potato, sweet potato glutinous rice ice, sweet brown rice gruel, and sweet potato baby food.

Description

Sweet Potato Powder and its Sweet Potato Processed Foods {Sweetpotato powder and its products using the same}

The present invention discloses a powdered manufacturing method of raw sweet potatoes and processed foods using the powder.

Sweet potato is a subtropical stem plant and is known as a plant material with high starch and fiber content. Traditionally, sweet potatoes have been stored for winter after harvesting and used as alternative foods in spring. However, recently, sweet potatoes are sold immediately after harvesting or processed foods such as starch raw materials and cold noodles raw materials.

Sweet potatoes have high moisture and sugar content, low moisture and sugar content, high starch and fiber content. The difference in composition is largely influenced by the cultivation and climate. The bar is big.

In the present invention, as the sweet potato producing region, colored sweet potatoes such as ocher chestnut sweet potato and pumpkin sweet potato, which are mainly produced in Haenam-gun, were used as experimental materials. In particular, the yellow sweet potato has a high content of β-Carotine (beta carotene), the purple sweet potato has a high content of antocyan (anthocyanine) pigment.

Raw sweet potato raw material used in the present invention is characterized in that it is appropriately selected according to the type of processed plants.

However, until now, raw sweet potatoes, which have been mass-produced, have not been developed for specially processed foods except for being directly marketed after curing storage.

SUMMARY OF THE INVENTION The present invention has been made in view of the above points, and an object thereof is to provide a method for powdering in order to improve the usability and to solve the storage problem of raw sweet potatoes.

Another object of the present invention to provide a fine powder as well as raw powder of sweet potatoes.

Still another object of the present invention is to maximize the usability of sweet potatoes by providing novel processed foods using the sweet potato powder.

The above object of the present invention,

Removing raw sweet potato dust;

Peeling the raw sweet potato shell in water;

Immersing in vinegar (Acetic acid) water;

Heat treatment to inactivate the various enzymes;

Slicing with a knife (0.5-1.0 cm thick);

Drying;

Grinding;

Beating to a predetermined particle size; It is achieved by manufacturing various processed foods using this.

The present invention removes the sweet potato peel in water (water) to block the oxygen in the air to inhibit browning phenomenon and treatment in vinegar water to inhibit the growth of bacteria attached to various sweet potato shell by heat treatment in boiling water for 30 to 60 seconds By providing an effect of inactivating various enzymes present in raw sweet potato cells, there is an excellent effect of providing various novel sweet potato processed foods using raw powder or gelatinized powder. Hereinafter, the present invention will be described in detail with reference to examples, but it should be understood that the scope of the present invention is not limited only to the technical matters disclosed herein.

Step 1: Washing Step

Remove dirt from the surface of harvested sweet potatoes.

Second Process: Peeling Step

Peel the raw sweet potatoes with dirt removed in water (H ₂ O). In this way, browning of sweet potato epidermis due to oxygen (O ₂ ) in the air can be suppressed.

Third process: treatment with vinegar water (Sterilization step)

Vinegar water is added to the raw sweet potatoes after the two steps to sterilize the spores of the fungus deposited on the shell.

4th process: heat treatment

Raw sweet potatoes, which have undergone the three steps, are immediately injected into soft water at 100 ° C. for 30 to 60 seconds to inactivate enzymes present on the surface of raw sweet potatoes to inhibit browning.

5th Process: Knife work step

Raw sweet potato after the four steps is carried out with a thin knife to cut 0.5 ~ 1.0cm thickness to facilitate the next drying process.

6th step: Drying step

The raw sweet potato passed through the fifth process is low-temperature air dried at a temperature of 15 ~ 40 ℃. At this time, if necessary, it can be carried out a low-temperature drying method.

7th step: Crushing step

The raw sweet potato, which has undergone the above 6 steps, is pulverized to have a particle size of 100 mesh to sift to prepare the raw sweet potato powder of the present invention.

Here, in order to prepare sweet potato coarse powder before performing the sixth step, the following steps are performed.

Process 5-1: Gelatinization step

Raw calorie sweet potatoes obtained in step 4 are steamed or baked in a steamer or a baker.

After the above process, the sweetened potato starch is subjected to the drying step of the sixth process.

In this case, the freeze-drying method is most preferred, and the lyophilized sweet potato is pulverized to prepare the sweet potato powder of the present invention.

The 7th process is performed similarly to the above.

Example 1 Preparation of Sweet Potato Powder

10 kg of harvested sweet potatoes were removed from the soil by removing the dirt from the surface, and then immersed in vinegar for 20 minutes to sterilize spores of fungi.

Sterilized raw sweet potatoes were added to a boiling water at 100 ° C. for 45 seconds to inactivate enzymes present on the surface of fresh sweet potatoes to inhibit browning. Subsequently, after performing the laver about 0.7 cm deep using a knife, it air-dried at low temperature of 30 degreeC. The drying efficiency of kalrozamine sweet potato was twice as energy-saving as it was otherwise. The dried sweet potato was put into a grinder and filtered through a 100mesh sieve to obtain 3.25 kg of the final sweet potato powder (FIG. 1).

Example 2 Preparation of Sweet Potato Fine Powder

In the same manner as in Example 1, but put into the steaming Kalzermin sweet potato in a steamer and then lyophilized the luxury sweet potato and crushed it to obtain a final sweet potato fodder powder 0.85kg (100) (Fig. 1).

Example 3 Preparation of Sweet Potato Pastry

40 g of sweet potato powder obtained in Example 1 was mixed with 1,000 g of sweet potato white sediment, and 3 egg yolks, 20 g of fresh cream, and 20 g of condensed milk were mixed into a flat plate, and then squeezed into a proper size using a pod. Baking in the preheated oven for 10 to 20 minutes in the range 140 ~ 180 ℃ to prepare the present confectionery (Fig. 2).

Example 4 Preparation of Sweet Potato Cream Cheese Cake

Prepared using the sweet potato powder obtained in Example 1, but prepared a butter and sugar-coated Pan, put in a freezer and prepared a sponge 0.5cm thick. 600g of cream cheese, which was taken out at room temperature, was softly released with butter, and 100g of sugar, 3 plain yogurt, and 100g of egg yolk were made into soft cream. 260g of egg whites and 40g of remaining sugar were added, and the meringue was raised to 80%. The meringue 된 prepared above was mixed with the cream cheese dough and 100 g of sweet potato powder was added thereto. Add the remaining meringue and match the dough. The dough was put up to about 60% in a mold and baked for 40 minutes in an oven preheated in an oven to prepare the inventive gourd mark rim cheese cake.

Example 5 Preparation of Sweet Potato Caramel

Sweet potato caramel was prepared using the raw sweet potato powder of the present invention.

375 g of fresh cream was boiled, and then 370 g of sugar and 110 g of starch syrup were added to the boiled fresh cream and completely dissolved by stirring with a wooden spatula. Each 10g of colored sweet potato powder was dissolved in a small amount of water, and the mixture was added to the dough and stirred until it boiled, and then boiled until it reached a certain concentration (the boiling concentration depends on the desired texture). Lay paper foil on a cold plate and apply lightly with cooking oil. Pour the dough, cool it, and cut and pack it in the desired shape.

Example 6 Mashed Sweet Potato

Mashed sweet potato was prepared using the sweet potato gelatin powder prepared according to Example 2.

Slightly boil 50g of milk, dissolve 15g of sugar and 4g of salt, and cool it in cold water. Mixed sweet potato powder with chilled milk, releasing butter 30g with a foamer and mixed evenly with the dough to prepare a mash potato (Fig. 5).

Example 7 Sweet potato friction rice cake ice

Sweet potato coarse powder prepared according to Example 2 was used.

Add 500g of glutinous rice powder, 250g of sugar, 50g of starch syrup, 1g of salt, and steam with a damp cloth in a steamed steamer. When the glutinous rice is cooked, add 30g each colored sweet potato powder and 3 egg whites in 300cc of hot water and knead until they become sticky. Push the glutinous rice dough with a thickness of 0.3cm, take a mold with a diameter of 7cm, shape it with a cow, shape it, and store the finished wax cake in the freezer.

Example 8 Preparation of Sweet Potato Brown Rice Porridge

Soak 100 g of brown rice for 30 minutes and place in a saucepan. Then, pour water about 6 times and boil it. After brown rice is soft, add 10g of colored sweet potato powder and 10g of rice powder. When the porridge is completed, sweet potato brown rice porridge was prepared by adding a little salt to taste.

Example 9 Preparation of Sweet Potato Oil

Mix 50g steamed sweet potato, 2g colored sweet potato powder and 10g glutinous rice flour, and then boil it with 6 times the water. When the mixture of sweet potato and glutinous rice boils, add 50g of milk and boil again. When the appropriate concentration is added to the salt a little taste to prepare a baby food (Fig. 7b).

As described above, the present invention has an excellent effect of preparing a variety of sweet potato raw powder or sweet potato fodder powder and using them, thereby improving the usability of sweet potatoes to increase agricultural income and increase food availability. It is a very useful invention in the food processing industry.

1 is a diagram showing the manufacturing process of the sweet potato raw powder or sweet potato coarse powder of the present invention.

Figure 2 is a photograph showing a novel pastry (straw confectionery) product manufactured using the raw sweet potato powder of the present invention.

Figure 3 is a photograph showing a novel sweet potato cream cheese cake prepared using the raw sweet potato powder of the present invention.

Figure 4 is a photograph of a new sweet potato caramel (Fig. 4a), orange caramel (Fig. 4b), Sucker caramel (Fig. 4c) showing a novel sweet potato caramel prepared using the raw sweet potato powder of the present invention.

FIG. 5 is a photograph showing a new mashed sweet potato prepared using sweet potato sweet potato powder of the present invention. FIG.

Figure 6 is a photograph showing a new sweet potato friction rice cake prepared using the sweet potato sweet potato powder of the present invention.

7 is a photograph showing a new sweet potato brown rice porridge (7a) and sweet potato meal (7b) using steamed sweet potato and colored sweet potato prepared using the raw sweet potato powder of the present invention.

Claims (6)

Washing raw sweet potatoes; Peeling; Treating with vinegar water; Heat treatment; A knife sharpening step; Drying; Sweet potato powder manufacturing method characterized in that consisting of a step of grinding. Sweet potato powder prepared by the method of claim 1. The method of claim 1, further comprising the step of gelatinizing the starch powder steamed or baked in a steamer or a baker after performing the step of calorie finishing the sweet potato fodder powder. Sweet potato sweet potato powder prepared by the method of claim 3. Sweet potato processed foods, characterized in that prepared by adding the sweet potato raw powder or sweet potato dehydrated powder according to claim 2 or 4. The sweet potato processed foods of claim 5 are sweet potato mark cream cheese, sweet potato caramel, mashed sweet potato, sweet potato rice cake ice, sweet potato brown rice porridge, sweet potato processed foods.

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