KR20150065316A - Method for preparing a sweetpotato food material - Google Patents

Abstract

The present invention relates to a manufacturing method of food ingredients using sweet potatoes and, more specifically, a manufacturing method of food ingredients using sweet potatoes, comprising a steaming process, a drying process using hot blast and a rapid freezing process, thereby maintaining the taste and textures of sweet potatoes, while other ingredients like food additives are not used, and manufacturing food ingredients using sweet potatoes facilitating good storage and simple usage.

Description

TECHNICAL FIELD The present invention relates to a sweet potato food material,

The present invention relates to a method for preparing a sweet potato food material, and more particularly, to a method for producing sweet potato food material, which comprises the steps of steam cooking, hot air drying and quick freezing, And a method of producing a sweet potato food material which is alive and has remarkably improved shelf life and simplicity.

Sweet potato is a typical alkaline food containing beta-carotene and vitamin C, and is effective in prevention of adult diseases, and it helps blood pressure drop and blood vessel improvement. In particular, vitamin C contains 30mg per 100g of sweet potato, and the loss due to cooking is small. Sweet potatoes also contain a large amount of carbohydrates such as starch, monosaccharides, glucose, and fructose.

The GI index of the sweet potatoes is 55, which is lower than that of the potatoes (90), and the 'sweet potato diet', especially the GI diet (low insulin secretion) And so it is very popular among people who eat only foods that have a blood sugar index of 60 or less.

[0004] Sweet potatoes that provide the above-described useful effects are generally baked or cooked directly by boiling. However, since the effectiveness of sweet potato has recently been recognized, various processed products are on the market, and related technologies are being actively developed.

Korean Patent Publication No. 2000-0061170 discloses a sweet potato processing method in which washed and cut sweet potatoes are boiled and then dried in a solution having a Brix value of 30 to 50% for 20 to 48 hours and dried. Korean Patent Laid-Open No. 2006-0122572 discloses a method in which a sweet potato is treated with a microwave, immersed in an immersion liquid, and then put into a film for retort and squeezed. Korean Patent Laid-Open Publication No. 2009-0026685 discloses a method in which cut sweet potatoes are matured, the surface of the cooked sweet potato is coated with a sweet potato starch-glutinous rice flour mixture dough, and then freeze-dried.

However, the methods described in the above-mentioned patent documents have limitations in that they can not utilize the taste of raw materials, such as using a sugar solution other than sweet potato or coating a sweet potato with a mixture of other raw materials. In addition, when the sugar solution is used, the production efficiency is lowered, and there is a problem that white powder (powder) is generated during storage after the processing. Further, in order to perform processes such as microwave pre-treatment and freeze-drying, separate facilities are required, which not only leads to an increase in production cost but also complicates the operation, which lowers the production efficiency and makes it difficult to line up the production process.

Therefore, it is required to develop a manufacturing method of a sweet potato food material which is high in production efficiency and economical while retaining taste of sweet potato raw material as it is.

The present invention has been made to solve the problems of the prior art as described above, and it is an object of the present invention to provide a sweet potato food material And a method for producing the same with high production efficiency and economical efficiency.

In order to accomplish the above object, the present invention provides (1) a method of cooking a sweet potato; (2) hot-air drying the sweet potatoes obtained in the step (1); And (3) rapidly freezing the sweet potato through the step (2).

A preferred embodiment of the method for producing a sweet potato food of the present invention further comprises (4) retorting the sweet potato obtained through the above step (3).

According to another aspect of the present invention, there is provided a food product comprising a sweet potato food material produced by the above method.

The sweet potato food provided according to the present invention retains the taste and nutrition inherent in the sweet potato, and has a sweet taste and texture. In addition, it can be processed into a slice or stick form, ready to be taken as a substitute for meals, diet or snack, without any additional cooking process, and can be stored at room temperature for a long time, Even after the season, sweet potatoes can be easily enjoyed by people who like it.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a process flow of a method of manufacturing a sweet potato food material according to one embodiment of the present invention. FIG.

Hereinafter, the present invention will be described in more detail.

The method for producing a sweet potato food material of the present invention comprises the steps of: (1) boiling sweet potatoes.

The sweet potatoes to be cooked are preferably cut to a thickness of 7 to 12 mm. If the thickness of the cut sweet potato is less than the above range, the sweet potato may easily dry and the texture may be deteriorated. On the contrary, if it is thicker than the above range, drying or freezing may be difficult or the processes may take a long time . Also, the steps of washing, peeling, and screening the sweet potato before cutting can be independently added. In a preferred embodiment of the present invention, the sweet potato is washed with water, peeled off, and cut into slices or sticks before the steaming step. There is no particular restriction on the size of cut sweet potatoes if it is easy to eat. For example, when the sweet potatoes processed according to the present invention can be directly eaten as a snack, it is preferable to cut the sweet potatoes in a dice shape of 10 mm * 10 mm * 15 mm size or a stick shape of 12 mm * 12 mm * 100 mm size.

The steaming stage of the sweet potato is preferably carried out using water vapor at 90 占 폚 to 180 占 폚, more preferably 95 占 폚 to 130 占 폚, still more preferably 100 占 폚 to 110 占 폚, preferably 2 to 20 minutes, More preferably 5 minutes to 15 minutes. If the sweet potatoes (preferably sweet potatoes cut to the above-mentioned size level) are matured under the temperature and time conditions as described above, the cooked sweet potatoes have a wholly soft texture, which is preferable.

A preferred embodiment of the present invention may further include a step of cooling the cooked sweet potatoes prior to the subsequent hot air drying step to stabilize the texture of the sweet potatoes. The cooling step of the cooked sweet potato is preferably carried out at a temperature of from 5 캜 to 35 캜, more preferably from 15 캜 to 35 캜, still more preferably at room temperature (20 캜 to 28 캜), preferably from 15 min to 60 min, 30 minutes to 45 minutes. If the time is shorter than the above-mentioned cooling condition or the temperature is lowered, stability of sweetness texture may be lowered. On the contrary, if the time is longer or the temperature is higher, the process time is too long, .

The sweet potatoes that have undergone (1) the steaming step (preferably, the steaming step and the subsequent cooling step) are hot-air dried in the step (2). Hot-air drying of sweet potatoes after mashing can increase sweetness of sweet potatoes and make them have a chewy texture.

The hot air drying step of the sweet potato can be performed preferably at 60 ° C to 80 ° C, more preferably at 65 ° C to 75 ° C, preferably for 60 minutes to 120 minutes. If the time is shortened or the temperature is lower than the above hot air drying condition, there may be a problem that moisture of the cut sweet potato is not dried to a proper level. On the contrary, if the time is longer or the temperature becomes higher, There may be a problem of deterioration. The moisture content of the sweet potato after the hot air drying step is preferably about 13% by weight to 17% by weight of the total weight of the sweet potato.

One preferred embodiment of the present invention may further include a step of cooling the hot-air dried sweet potatoes before the subsequent rapid freezing process, in order to stabilize the texture of the sweet potatoes. The cooling step of the hot air dried sweet potato is preferably carried out at a temperature of 5 to 35 DEG C, more preferably 15 to 35 DEG C, still more preferably at room temperature (20 to 28 DEG C), preferably 15 to 60 minutes Lt; / RTI > for 30 minutes to 45 minutes. If the time is shorter than the above-mentioned cooling condition or the temperature is lowered, stability of sweetness texture may be lowered. On the contrary, if the time is longer or the temperature is higher, the process time is too long, .

The sweet potatoes after (2) hot air drying step (preferably, hot air drying step and subsequent cooling step) are rapidly frozen in step (3). Rapid freezing of sweet potatoes after the hot air drying step not only strengthens the texture of the sweet potato ingredients, but also increases stability and shelf life. This rapid freezing can be preferably performed in a freezer at -18 캜 to -25 캜.

The method for producing a sweet potato food material of the present invention may further include a step of retorting the sweet potato which has been subjected to the rapid freezing step.

The retort processing may be performed by filling frozen sweet potatoes in a retort container, filling the container with nitrogen, packaging and sterilizing. Nitrogen filled packing method is preferable to prevent degeneration of sweet potato during distribution. The sterilization treatment is preferably carried out at 110 ° C to 135 ° C, more preferably at 115 ° C to 130 ° C, even more preferably at 118 ° C to 125 ° C, preferably for 5 minutes to 30 minutes, more preferably for 5 minutes to 20 minutes . When the retort sterilization treatment is performed at a lower processing temperature or a shorter processing time, the set expiration date becomes shorter, which is not preferable. Conversely, if the processing temperature is higher or the processing time is longer, the quality of the sweet potato may decrease. The sterilization treatment within the above temperature and time conditions is superior in terms of color and appearance, flavor, aroma, texture, and overall acceptability of the sweet potato.

The sweet potato food material produced according to the method of the present invention described above may be a food finished product itself or alternatively may be used as raw materials or semi-finished products for the production of other foods.

Thus, according to another aspect of the present invention, there is provided a food product comprising a sweet potato food material produced by the above-described method. Herein, the scope of the " food product containing the sweet potato food material manufactured by the above-described method " includes all of the sweet potato food material itself (in the case of the food finished product itself) and the food product containing the same as the raw material or semi-finished product do.

Hereinafter, the present invention will be described more specifically by way of examples. However, these examples are provided only for the understanding of the present invention, and the scope of the present invention is not limited to these examples in any sense.

[ Example ]

Example

The sweet potatoes were washed with water, peeled, and cut into sticks of 12 mm * 12 mm * 100 mm size. The cut sweet potatoes were steamed at 100 ° C for 7 minutes, and the cooked sweet potatoes were cooled at room temperature for 40 minutes. The cooled sweet potatoes were dried in a hot-air dryer at 70 ° C for 90 minutes, and the hot-air dried sweet potatoes were cooled at room temperature for 40 minutes. The cooled sweet potatoes were rapidly frozen at -18 ° C. The frozen sweet potatoes were placed in a retort pouch, filled with nitrogen, sealed, and subjected to retort sterilization under the conditions shown in Table 1 to prepare sweet potato food materials.

The sensory evaluation of the sweet potato ingredients was conducted. For the sensory test of 10 (4 males and 6 females) who were engaged in the food-related field for more than 2 years, they were asked to consume the sweet potato ingredients and the color and flavor of sweet potatoes consumed with the 5 point scale Appearance, taste, flavor, texture and overall acceptability were evaluated, and the average values thereof are shown in Table 1.

Meanwhile, an accelerated experiment was conducted to examine the storage stability of the sweet potato food prepared according to the present invention. The sweet potato ingredients prepared by the above method were stored at 35 ° C. and allowed to be taken by the sensory test agents at 4 weeks, 6 weeks, 8 weeks, 10 weeks and 12 weeks after the start of storage, The higher the score, the better the preference.) The overall likelihood of the sweet potatoes consumed was evaluated. The average values are shown in Table 2.

Comparative Example  1-3

As a comparative example 1, the sweet potatoes which were mature, cooled and hot-air dried in the above examples were subjected to retort treatment (121 占 폚, 15 minutes) as in the examples to prepare sweet potato food materials.

As a comparative example 2, the sweet potatoes matured and cooled in the above examples were rapidly frozen without being subjected to hot air drying, and then subjected to retort treatment (121 占 폚, 15 minutes) as in the examples to prepare sweet potato food materials.

As Comparative Example 3, sweet potatoes matured and cooled in the above Examples were subjected to vacuum lyophilization (-60 ° C, 10 Torr or less, 12 hours) and then subjected to retort treatment (121 ° C, 15 minutes) .

Sensory evaluation and storage stability evaluation of the sweet potato food prepared in Comparative Examples 1 to 3 were carried out in the same manner as in Examples, and the results are shown in Tables 3 and 4, respectively.

As can be seen from the results of Tables 1 to 4, the sweet potato food materials prepared according to the present invention showed excellent results in all aspects of color and appearance, taste, flavor, texture, overall acceptability and storage stability compared with Comparative Examples .

Claims (13)

(1) boiling sweet potatoes;
(2) hot-air drying the sweet potatoes obtained in the step (1); And
(3) rapidly freezing the sweet potato through the step (2).
A method for manufacturing a sweet potato food material. [2] The method according to claim 1, wherein the sweet potatoes to be cooked in step (1) are cut to a thickness of 7 to 12 mm. [2] The method according to claim 1, wherein the sweet potatoes are steamed at 90 DEG C to 180 DEG C for 2 to 20 minutes using steam in step (1). The method of manufacturing a sweet potato food according to claim 1, further comprising the step of cooling the sweet potatoes matured in the step (1) before the hot pot-drying step. 5. The method of preparing a sweet potato food according to claim 4, wherein the cooked sweet potato is cooled at 5 to 35 DEG C for 15 to 60 minutes. The method according to claim 1, wherein in step (2), the sweet potatoes are hot-air dried at 60 ° C to 80 ° C for 60 minutes to 120 minutes. The method of manufacturing a sweet potato food according to claim 1, further comprising the step of cooling the hot-air dried sweet potatoes in the step (2) before the subsequent rapid freezing step. The method of claim 7, wherein the hot air-dried sweet potato is cooled at 5 캜 to 35 캜 for 15 minutes to 60 minutes. The method for producing a sweet potato food according to claim 1, wherein the sweet potato is rapidly frozen at -18 캜 to -25 캜 in step (3). The method of manufacturing a sweet potato food product according to claim 1, further comprising retorting sweet potatoes that have been rapidly frozen in step (3). The method of manufacturing a sweet potato food material according to claim 10, wherein the retort processing is carried out through a process of filling sweet potatoes that have undergone rapid freezing in a retort container, filling the containers with nitrogen, and disinfecting the containers. The method for producing a sweet potato food according to claim 11, wherein the sterilization treatment is performed at 110 ° C to 135 ° C for 5 minutes to 30 minutes. A food product comprising a sweet potato food material produced by the method of any one of claims 1 to 12.

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