KR20120075725A - The method to manufacture sweet patato with seewater - Google Patents
The method to manufacture sweet patato with seewater Download PDFInfo
- Publication number
- KR20120075725A KR20120075725A KR1020100137516A KR20100137516A KR20120075725A KR 20120075725 A KR20120075725 A KR 20120075725A KR 1020100137516 A KR1020100137516 A KR 1020100137516A KR 20100137516 A KR20100137516 A KR 20100137516A KR 20120075725 A KR20120075725 A KR 20120075725A
- Authority
- KR
- South Korea
- Prior art keywords
- sweet potato
- sea water
- sweet
- drying
- cutting
- Prior art date
Links
Classifications
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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
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
The present invention relates to a method of manufacturing sweet potatoes using sea water, and more particularly, to a method of manufacturing sweet potatoes using sea water, which is rich in minerals by immersing sweet potatoes in mineral-rich sea water for a certain time to provide nutrition to the human body.
Sweet potatoes are alkaline foods containing large amounts of fiber and starch, and are generally known as health foods that are very beneficial to the human body. These sweet potatoes are more productive than other crops.
Sweet potatoes are rich in vitamins A, C, E and trace elements such as potassium and fiber and remove free radicals that cause adult stool and aging.
B1 contained in a large amount of sweet potato is good for recovery from fatigue, and carotene is effective for recovery of vision and night blindness. In addition, it is rich in fiber to prevent constipation, fatty liver, etc., lowering cholesterol levels and reducing insulin secretion to prevent the development of various adult diseases in advance. In addition, it is rich in vitamin E, which is good for preventing aging. Especially, yarapin, which is contained in a lot of raw sweet potatoes, is also effective in removing freckles and blemishes by removing stool.
And, sweet potato is a food having a characteristic that does not lose much nutrition even when heated, sweet potato vitamin C is maintained 70 ~ 80% even when heated.
Sweet potatoes have a slightly different taste and composition depending on the color. Orange sweet potatoes are mainly rich in vitamin A, and purple sweet potatoes contain antioxidants comparable to blueberries.
Seawater, on the other hand, contains sodium and minerals, and is present as main minerals such as calcium, potassium, magnesium, and iron.
The seawater can be divided into surface water and deep water according to the depth, the deep water is more than 200m deep seawater. Deep sea water is rich in mineral nutrients, along with various minerals necessary for biological support, and is clean because there are few organics and bacteria.
Deep water is not exposed to sunlight, so plankton and life cannot grow, so the concentration of nutrients is high and there are no pollutants due to the density difference according to the water temperature, low temperature stability, pollutants, cleanliness with very few harmful bacteria or organic matter, Mineral nutrients, which are important for the growth of microorganisms, are rich in eutrophication and minella balance with various minerals.
Looking at the characteristics of these deep water in detail as follows.
Deep water is characterized by low suspended solids and suspended solids in physical cleanliness, and is not contaminated by environmental pollutants such as dioxins, PCBs, organic chlorine compounds and organic tin in chemical cleanliness.
In addition, deep ocean water is rich in nitrogen, phosphorus and silicic acid, which are nutrient sources of phytoplankton, the source of sea life.
In addition, the deep water contains more than 70 kinds of elements, and although there are many important elements necessary for the growth of animals and plants, they are necessary for human health like copper and zinc, which are essential trace elements that are harmful when ingested in large quantities. There is a good balance of mineral balance, which is said to contain extremely small amounts.
Conventional sweet potatoes have a problem in that foods containing minerals are not consumed because they do not have minerals contained in such snacks or boiled or heated foods.
.
The sweet potato manufacturing method using the seawater according to the present invention is to immerse the sweet potato in sea water to provide a sweet potato rich in minerals not included in the sweet potato, and excellent in cleanliness, taste and aroma compared to the conventional sweet potato sweet potato To provide.
Sweet potato production method using the seawater according to the present invention is a cutting step of cutting the sweet potato to a certain size; Immersion step of dipping the cut sweet potato in sea water for a predetermined time; includes a drying step of freeze-drying the sweet potato dipped in the sea water.
In addition, the immersion step is characterized in that immersed sweet potato in sea water 4 to 5 hours.
And, the seawater is characterized in that the deep sea water.
On the other hand, sweet potato manufacturing method using the sea water of the present invention is the step of soaking sweet potato in sea water boiled for a predetermined time; Mixing step of cutting the boiled sweet potato to a certain size and mixed with sugar; And a drying step of freeze-drying the sweet potato mixed with the sugar.
The sweet potato manufacturing method using the seawater according to the present invention is rich in minerals and immersed in sweet water, can provide sweet potato which is beneficial to the human body due to the excellent cleanliness, dietary foods easily provided by the fiber-rich sweet potato It can be utilized as, and provides an excellent effect compared to the conventional sweet potato in taste and aroma.
The sweet potato manufacturing method using the seawater according to an embodiment of the present invention is a cutting step of cutting the sweet potato to a certain size and an immersion step of dipping the cut sweet potato in sea water for a predetermined time and a drying step of lyophilizing the sweet potato immersed in the sea water It includes.
Sweet potato production method using the seawater according to the present invention, first, go through the operation of sorting the collected sweet potato. Sweet potatoes are screened for their decay or bruises, and are sorted by size.
Selected sweet potatoes are first washed clean in sea water to remove the dirt and foreign matter on the surface of the sweet potato, it is preferable that people cut to 4 ~ 5 mm for eating well.
Then, immerse the sweet potato, cut into regular pieces, in sea water for 4-5 hours.
The sea water can be selected from the surface water or the deep water, it is preferable that the sea water according to the present invention is deep water.
The deep water has more minerals and mineral nutrients than the surface water, and because it is deep, it is difficult to receive pollution from river water and air on the ground, and there are very few chemicals, harmful bacteria and organisms, and suspensions.
Therefore, the sweet potato is immersed in sea water for 4 to 5 hours, minerals such as calcium, potassium, magnesium, etc., which are not included in the sweet potato are absorbed to increase nutrients beneficial to the human body and provide excellent sweet potato in terms of nutritional properties with excellent cleanliness. do.
The sweet potato immersed in the sea water is left to freeze for 4-5 hours in a freezing chamber maintained at -20 ~ -10 ℃ and then frozen in a vibration freeze dryer and dried.
The reason for adopting the lyophilization method for drying sweet potatoes according to the present invention is that sweet potatoes have a glycosylation progress in the frozen state and have an effect of enhancing sweetness during steaming.
Sweet potatoes dried in the freeze-preparation step is subjected to general packaging or vacuum packaging in a vacuum packaging machine.
Vacuum packaging prevents the dried sweet potatoes from contacting with the air, thereby preventing them from being decayed by microorganisms in the air, thereby enabling long-term storage.
The vacuum packed sweet potatoes can unpack and steam the sweet potatoes to eat sweet potatoes rich in minerals such as magnesium and high in sugar.
In addition, the sweet potato may be mixed with rice to prepare a sweet potato mixed rice. The sweet potato mixed rice may vary the weight of the sweet potato according to the amount of rice. For example, when cooking rice for 3 to 4 people can be mixed with about 400g of normal rice and about 40g of sweet potato, mixing ratio of rice and sweet potato is not limited, but can be mixed in various ratios according to taste.
As the material of the wrapping paper, it is preferable to use the wrapping paper coated with a synthetic resin such as polyethylene on the inner surface of the wrapping paper in contact with the sweet potato to be harmless to the human body.
Hereinafter, as a result of performing a sensory test on the sweet potato prepared according to the embodiment of the present invention, the taste and aroma are superior to the sweet potato not immersed in seawater, and also excellent results were found in the overall acceptability.
Method for producing sweet potatoes used in seawater according to the present invention Another embodiment is a step of soaking sweet potatoes in sea water boiled for a predetermined time; Mixing step of cutting the boiled sweet potato and mixed with sugar; Drying to freeze-dried sweet potato mixed with the sugar Steps.
The seawater can be boiled by soaking sweet potato in surface water or deep water, as described above, and various minerals contained in surface water or deep water may be contained in sweet potato.
The sweet potato is preferably boiled for about 1 to 2 hours according to the preference of people, and cut into 4 to 6 mm thick to mix the sugar with the boiled sweet potato to eat.
As described above, the sweet potato mixed with the sugar is left to freeze for 4 to 5 hours in a freezing chamber maintained at -20 to -10 ° C, and then frozen and put in a vacuum freeze dryer.
Although the present invention has been described with reference to the above embodiments, various modifications can be made without departing from the scope and spirit of the invention.
Claims (4)
Immersion step of dipping the cut sweet potato in sea water for a predetermined time; And
Sweet potato manufacturing method using the seawater comprising a drying step of freeze-drying the sweet potato dipped in the sea water.
The immersion step is a sweet potato manufacturing method, characterized in that immersed sweet potato in sea water for 4 to 5 hours.
The seawater is a sweet potato manufacturing method using seawater, characterized in that the deep sea water.
Mixing step of cutting the boiled sweet potato to a certain size and mixed with sugar; And
Sweet potato production method using sea water comprising a drying step of freeze-drying the sweet potato mixed with the sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100137516A KR20120075725A (en) | 2010-12-29 | 2010-12-29 | The method to manufacture sweet patato with seewater |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100137516A KR20120075725A (en) | 2010-12-29 | 2010-12-29 | The method to manufacture sweet patato with seewater |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20120075725A true KR20120075725A (en) | 2012-07-09 |
Family
ID=46709566
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020100137516A KR20120075725A (en) | 2010-12-29 | 2010-12-29 | The method to manufacture sweet patato with seewater |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20120075725A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101435162B1 (en) * | 2014-01-16 | 2014-08-29 | 주식회사 씨월드 | Method for manufacturing fried food using deep ocean water |
-
2010
- 2010-12-29 KR KR1020100137516A patent/KR20120075725A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101435162B1 (en) * | 2014-01-16 | 2014-08-29 | 주식회사 씨월드 | Method for manufacturing fried food using deep ocean water |
| JP2015133951A (en) * | 2014-01-16 | 2015-07-27 | シー ワールド カンパニー，リミテッド | Method for manufacturing fried food using deep ocean water |
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| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |