KR20140117034A - manufacturing method for chip of sweet potatoes - Google Patents

Abstract

The present invention relates to a method for manufacturing sugar-free sweet potato chips and, more specifically, to a method for manufacturing sugar-free sweet potato chips which taste sweet without adding sugar and has a crispy texture as well as unique flavor and taste of a sweet potato. The method for manufacturing sugar-free sweet potato chips of the present invention comprises: a sweetening step for making the sugar content higher by ripening a fresh sweet potato at 55-65°C; a washing step for washing the ripened fresh sweet potato; a peeling step for removing skins of the washed sweet potato; a cutting step for cutting the peeled sweet potato; a branching step for softening tissue by putting pieces of the sweet potato prepared at the cutting step in hot water; a water controlling step for controlling water content in the pieces of the sweet potato after finishing the branching step; a deep frying step for deep frying the pieces of the sweet potato after finishing the water controlling step; and a degreasing step for removing oil absorbed in the pieces of the sweet potato by applying hot air.

Description

[0001] The present invention relates to a manufacturing method of a sweet potato chip,

The present invention relates to a method for manufacturing a sugar-free sweet potato chip, and more particularly, to a method for manufacturing a sugar-free sweet potato chip which is excellent in sugar content and has an excellent flavor and flavor of sweet potato and is crunchy and excellent in texture.

The origin of the sweet potato origin is Central America, which is precisely the origin of the Yucatan Peninsula in Central America Mexico and the Orinoco River estuary in South America Venezuela. In this area, sweet potatoes have been used for humans for at least 2000 years, and the cultivars that are currently being grown are wild in the area.

It was the first time that the sweet potatoes were introduced to Korea in the Joseon Dynasty (1763) in October of that year when the martial artist who went to the correspondent office in Japan at that time saw the sweet potatoes in Tsushima, .

Such sweet potatoes are alkaline foods containing a large amount of fiber and starch, and are widely known as health foods that are very beneficial to the human body. In addition, sweet potatoes are highly productive crops because their yield per unit area is much higher than other crops.

More than half of the total production of sweet potatoes is used for edible and seed use. Among them, sweet potatoes used for cooking are processed and consumed in the form of boiled sweet potatoes, fried sweet potatoes, sweet potatoes and steamed sweet potatoes.

Among them, sweet potato chips that are fried in oil after finely chopping sweet potatoes have high nutritional value and are widely used as food snacks as well as snacks for children.

Korean Patent Laid-Open Publication No. 2006-0089861 discloses a method for producing sweet potato chips.

The above-described prior art discloses a method for preparing a sweet potato by washing and degassing the sweet potato and immersing it in a vitamin C solution, cutting the sliced sweet potato with a slice and immersing it in a vitamin C solution, rapidly freezing the sliced sweet potato slice, Thawing and dipping the rapidly frozen sweet potato slices in sugar syrup, and frying the sweet potato slices in a reduced pressure condition.

Such conventional techniques have the problem of adding sugar syrup to the sweet potato in order to increase sugar content of the sweet potato chips. Also, since the sugar is soaked in the sweet potato, the crunchy texture is reduced and the taste is reduced.

The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method for manufacturing a sugar-free sweet potato chip which is excellent in sugar content and has an inherent flavor and taste of sweet potato and is crunchy and excellent in texture, .

In order to accomplish the above object, the present invention provides a method for manufacturing a sugar-free sweet potato chip, the sugar sweet potato being aged at 55 to 65 ° C to increase sugar content; Washing the fresh sweet potatoes aged in the sweetening step; A peeling step of removing the skin of the washed fresh sweet potato; A cutting step of cutting the fresh sweet potato having the skin removed; A branching step of immersing the sweet potato pieces obtained in the cutting step in hot water to soften the tissue; A moisture regeneration step of regulating moisture of the sweet potato slice after completion of the branching step; A frying step of frying the sweet potato pieces after completion of the moisture control step; And a defatting step of applying hot air to the piece of fried sweet potatoes to remove oil contained in the sweet potato pieces.

Wherein the branching step is performed by immersing the sweet potato pieces in hot water at 90 to 96 캜 for 2 to 6 minutes.

Wherein the moisture control step comprises the steps of: a) cooling the sweet potato pieces taken from the hot water by cooling wind to cool them; b) rapid freezing step of rapidly freezing the cooled sweet potato pieces; c) And d) a surface drying step of removing moisture on the surface by applying warm air to the defrosted sweet potato pieces.

Wherein the surface drying step is performed by applying warm air at 20 to 50 DEG C for 40 to 80 minutes to the thawed sweet potato slices.

The frying step comprises the steps of: a) heating the oil to 165 to 170 DEG C and then feeding the sweet potato pieces into the oil; b) lowering the oil to 140 to 150 DEG C and frying for 2 to 4 minutes; Raising the oil to 155 to 160 캜, and then frying for 3 to 7 minutes.

Further comprising the steps of: a) sorting the sweet potatoes by shape; b) sorting the selected sweet potatoes at 32 to 36 ° C, And a curing step for 4 to 6 days under high temperature and high humidity conditions of 80 to 90%.

As described above, according to the present invention, sweet potatoes can be aged and sugar content can be increased, so that sweet potato chips having excellent sugar content can be provided without adding sugar. In addition, since no harmful chemical additives are added to the human body, it is not only able to feel the unique flavor and taste of sweet potatoes, but also beneficial to health.

In addition, it not only softens the structure of sweet potatoes through the branching process, but also removes the oil by blowing hot oil after frying with oil, thereby reducing the taste and improving the crunchy texture.

FIG. 1 is a block diagram schematically illustrating a method for manufacturing a sugar-free sweet potato chip according to an embodiment of the present invention.

Hereinafter, a method for manufacturing a sugar-free sweet potato chip according to a preferred embodiment of the present invention will be described with reference to the accompanying drawings.

Referring to FIG. 1, a method for manufacturing a sugar-free sweet potato chip according to an exemplary embodiment of the present invention includes a pretreatment step of curing a sweet potato, a sweet potato stage in which sweet potato is aged at 55 to 65 ° C to increase sugar content , A washing step of washing the sweet potatoes ripened in the sweet potato stage, a shelf step of removing the skin of the washed sweet potatoes, a cutting step of cutting the fresh sweet potatoes from which the peel is removed, A step of controlling the moisture content of the sweet potato pieces after the completion of the branching step; a step of frying the pieces of the sweet potatoes into oil after completion of the moisture control step; and a step of applying hot air to the pieces of the fried sweet potatoes And a degreasing step of removing the oil immersed in the sweet potato slices. Hereinafter, each step will be described in detail.

1. Pre-processing step

The pretreatment stage is a process for pretreatment of sweet potato before the sweet potato stage which ages the sweet potato.

The preprocessing step includes, for example, a selection step and a curing step.

First, the sweet potatoes collected in the selection step are sorted by shape. Sweet potatoes, which are highly corrupt and scarred, are picked and picked sweet potatoes with a streamlined shape. Needless to say, they can be sorted by size.

Next, the selected sweet potatoes are subjected to a curing step in which the sweet potatoes are stored for 4 to 6 days under high temperature and high humidity conditions of 32 to 36 DEG C and 80 to 90% of humidity. Curing is performed by storing fresh sweet potatoes in a closed space such as a chamber where high temperature and high humidity conditions are maintained for a certain period of time. The curing of the high temperature and high humidity condition can cure the surface texture of the sweet potato and suppress the respiration and transpiration of the sweet potato, thereby reducing the weight loss of the sweet potato. In addition, the sweetness of the sweet potato can be improved by activating the beta amylase contained in the sweet potato. In addition, since the sweet potato forms a cork layer at the damaged area in a high temperature and high humidity condition, it is possible to prevent the pathogenic bacteria from entering and decaying.

2. Sugar stage

 The sweet potato stage is a process in which sweet potato is aged at 55 to 65 ° C for a certain period of time to raise sugar content.

The sweetening process activates β-amylase to decompose starch and starch, which are the major components of sweet potato, into glucose, which softens the tissue and increases sugar content. Since the optimal activation temperature of beta amylase is 60 ° C, the sugar chain step proceeds in a fermentation room at 55-65 ° C. Hot air can be used to maintain the temperature of the aging room.

Fresh sweet potatoes are put into a fermentation room maintained at 55 to 65 占 폚 and aged for 40 to 60 minutes.

3. Washing step

After the sweet potato stage, wash the sweet potatoes and wash them. Repeat 2 to 3 times in running water to clean the sweet potatoes and remove the soil or foreign matter from the surface of the sweet potato. Groundwater or water can be used as wash water. Also, ozonated water can be used as washing water. Ozone water in which 0.5 to 2 ppm of ozone is dissolved can sterilize bacteria and viruses with strong oxidizing power and can remove pesticides and various organic compounds harmful to human body.

It is needless to say that the cleaning of fresh sweet potato can be carried out using an automated machine instead of the manual method described above.

After washing, put raw sweet potatoes in a container such as a basket and store them in a well-ventilated place to remove water.

4. JEFF Phase

The washed sweet potatoes are peeled off by an automated method using a manual or conventional machine. It can be immersed in a vitamin C solution to prevent browning of the sweet potatoes from which the skin has been removed.

5. Cutting step

Fresh sweet potatoes with their husks removed are cut to a certain size using a cutting machine. The sweet potato can be cut lengthwise along the longitudinal direction or cut in the direction perpendicular to the longitudinal direction. The sweet potatoes are preferably cut to a thickness of 1.5 to 2.5 mm. Cut pieces of sweet potatoes can be immersed in a vitamin C solution to prevent browning.

6. Branching step

Next, at the branching stage, the potato slices obtained by cutting the sweet potatoes are immersed in hot hot water. This blanching softens the tissues of the sweet potato and inactivates the enzyme, leading to crisp taste of the chip.

The branching step can be carried out by soaking the sweet potato pieces in the hot water heated at 90 to 96 캜 for 2 to 6 minutes.

7. Moisture conditioning step

After completing the branching step, a moisture control step is performed to control the moisture of the sweet potato pieces.

The moisture regulating step includes, for example, a cooling step for cooling the sweet potato pieces, a rapid freezing step for rapidly freezing the pieces of the sweet potato chips, a thawing step for thawing the rapidly frozen sweet potato pieces, And a surface drying step of removing moisture from the surface.

First, cool the sweet potato pieces taken from the hot water with cold wind. For example, a cold wind of 4 to 10 DEG C is applied for 20 to 40 minutes to cool the sweet potato pieces. This cooling process prevents the sweet potato pieces taken out from the hot hot water from overcooking.

After cooling the sweet potato slices, the sweet potato slices are rapidly frozen at -18 to -35 캜 for 24 to 48 hours. This is to soften the texture of sweet potato pieces through rapid freezing and to provide crunchy texture to chips. In addition, since the water is frozen, water can be flowed out to the outside during the thawing process to be described later, thereby effectively removing moisture. In addition, since it can be stored for a long time in semi-finished form through freezing, it becomes possible to manufacture sweet potato chips regardless of harvest time of sweet potatoes.

Sweet potato slices are stored for a certain period after quick freezing, and the sweet potato slices are removed from the freezer and thawed. The thawing can be carried out by, for example, storing at 20 to 46 ° C for 40 to 80 minutes.

After defrosting, warm air is applied to sweet potato pieces to remove moisture from the surface. This is to remove moisture from the inside of the sweet potato pieces during thawing to dry the surface. It is preferable to remove the surface moisture beforehand since hot water splashes. To dry the surface, warmed air of 20 to 50 DEG C may be added to the thawed pieces of the sweet potato for 40 to 80 minutes. It is possible to effectively remove water by evaporating moisture on the surface in a short time by using warm air of 20 to 50 캜.

8. Frying stage

After completing the moisture control step, perform the frying step of frying the sweet potato pieces into oil. Vegetable oils such as soybean oil, corn oil, olive oil, and sunflower seed oil are used as the oil. The frying step can be carried out by applying a conventional chip frying method, but it is preferable to fry the sweet potato pieces in such a manner that the temperature of the oil is maintained at a high level initially, then lowered and then raised again. For example, after the oil is heated to 165 to 170 DEG C, the sweet potato pieces are put into oil. Then, after the sweet potato slices are put in, the oil is lowered to 140 to 150 DEG C and then fried for 2 to 4 minutes. Then, the oil is raised to 155 to 160 DEG C and then fried for 3 to 7 minutes and then discharged. By varying the temperature of the sweet potato slices, the middle temperature and the ending temperature, it is possible to effectively bake sweet potato slices and increase the crisp taste.

9. Degreasing step

It is advisable to remove the oil that has been absorbed in the sweet potato pieces after frying the sweet potato pieces. To do this, hot air is added to pieces of fried sweet potato to evaporate oil quickly. For example, hot air at 70 to 85 DEG C may be added for 3 to 10 hours to remove oil. The unsweetened sweet potato chips that are finally produced by removing the oil are protein and taste excellent.

The prepared sweet potato chips can be put into a wrapping paper and vacuum packaged.

Meanwhile, although the manufacturing method including the preprocessing step has been described in the above embodiments, the preprocessing step may be omitted.

Hereinafter, the present invention will be described by way of examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

Sweet potatoes with a streamlined shape were picked from the sweet potatoes cultivated in Haenam, Jeollanam - do. The sweet potatoes were added to the fermentation chamber kept at 60 ℃ and aged for 50 minutes. After aging, it was washed with clean water, and then the skin of the sweet potato was removed using a scalpel machine and cut into 2 mm thick pieces using a cutting machine to make sweet potato pieces.

Then, the sweet potato pieces were dipped into the boiling water heated to 93 ° C for 4 minutes and then taken out from the boiling water, and the cold wind of 7 ° C was applied for 30 minutes to cool the pieces of the sweet potatoes and then rapidly frozen at -25 ° C for 36 hours. After quick freezing, it was stored at 33 ° C for 60 minutes and defrosted. Then, warm air of 35 ° C was applied for 60 minutes to remove moisture from the surface.

Next, after the sweet potato pieces were put into the corn oil at 167 ° C, the temperature of the oil was immediately lowered to 145 ° C and fried for 3 minutes. The temperature of the oil was raised to 158 ° C and then fried for 5 minutes. After frying, sweet potato pieces were removed from the oil, and hot air at about 80 ° C was added for 6 hours to remove the oil, thereby producing sweet potato chips.

(Comparative Example)

Sweet potatoes with a streamlined shape were selected from sweet potatoes cultivated in Haenam, Jeollanam-do, and washed with clean water. Then, the skin of sweet potatoes was removed using a scalpel machine and cut into 2 mm thick pieces using a cutting machine. made. The sweet potato chips are then fried in corn oil at 160 ° C for 10 minutes.

<Sensory Test>

The sweet potato chips prepared by the methods of the examples of the present invention and the comparative examples were taken and subjected to sensory evaluation. The panel was selected 20 trained inspectors to evaluate the appearance, flavor, taste, and overall preference of the sweet potato chips according to the following 9 point scale method. The results were analyzed by Duncan's multiple range test after ANOVA test using SAS (Statistical Analysis System) and by least significant difference test at 5% level. The sensory evaluation results of sweet potato chips are shown in Table 1 below.

division Exterior incense flavor Comprehensive likelihood Example 7.61 8.25 8.74 8.27 Comparative Example 7.48 7.83 4.60 5.80

As shown in Table 1, there was no significant difference in appearance between Examples and Comparative Examples. However, there was a difference in scores between the examples and the comparative examples in flavor and taste. Especially, there was a lot of difference in taste. This results in a high sugar content and a crunchy texture in the case of the examples, resulting in improved preference.

As described above, according to the present invention, sweet potatoes can be aged to provide a sweet potato chip having excellent sugar content, as well as a reduced flavor and a crunchy texture.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation. Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (6)

A sweet potato stage in which sweet potatoes are aged at 55 to 65 DEG C to increase sugar content;
Washing the fresh sweet potatoes aged in the sweetening step;
A peeling step of removing the skin of the washed fresh sweet potato;
A cutting step of cutting the fresh sweet potato having the skin removed;
A branching step of immersing the sweet potato pieces obtained in the cutting step in hot water to soften the tissue;
A moisture regeneration step of regulating moisture of the sweet potato slice after completion of the branching step;
A frying step of frying the sweet potato pieces after completion of the moisture control step;
And a defatting step of applying hot air to the pieces of fried sweet potatoes to remove oil contained in the pieces of sweet potatoes. The method of claim 1, wherein the branching step is performed by immersing the sweet potato pieces in hot water at 90 to 96 캜 for 2 to 6 minutes. The method of claim 1, wherein the moisture control step comprises the steps of: a) cooling the sweet potato pieces taken from the hot water by cold wind to cool the sweet potato pieces; b) rapid freezing step of rapidly freezing the cooled sweet potato pieces; c) A defrosting step of defrosting the rapidly frozen sweet potato pieces; and d) a surface drying step of removing moisture on the surface by applying warm air to the defrosted sweet potato pieces. [5] The method of claim 3, wherein the surface drying step is performed by applying warm air at 20 to 50 [deg.] C to the defrosted sweet potato pieces for 40 to 80 minutes. The method according to claim 1, wherein the frying step comprises the steps of: a) heating the oil to 165 to 170 DEG C and then feeding the sweet potato pieces into the oil; and lowering the oil to 140 to 150 DEG C, Frying for 3 to 7 minutes after raising the oil to a temperature of 155 to 160 캜, and recovering the sweet potato chips. [3] The method of claim 1, further comprising: a preprocessing step of pre-treating the fresh sweet potato before the saccharification step,
The preprocessing step includes: a) sorting the sweet potatoes by shape; b) curing step of storing the selected sweet potatoes for 4 to 6 days at a temperature of 32 to 36 ° C and a humidity of 80 to 90% &Lt; / RTI &gt; wherein the sweet potato chips are produced by a process comprising the steps of:

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