KR20150074280A

KR20150074280A - Baked Sweetpotato and Manufacturing Method Thereof

Info

Publication number: KR20150074280A
Application number: KR1020130161476A
Authority: KR
Inventors: 이상업
Original assignee: 이상업
Priority date: 2013-12-23
Filing date: 2013-12-23
Publication date: 2015-07-02

Abstract

The present invention relates to a manufacturing method of baked sweet potatoes, and more specifically, to a manufacturing method of baked sweet potatoes, which includes the steps of: washing sweet potatoes and removing foreign materials from the same; baking the same at high temperatures of 160-250°C for 20 to 50 minutes in an oven; cooling the sweet potatoes and rapidly freezing the same at -40°C for 30 to 35 minutes; aging the frozen sweet potatoes at -18°C or less for 1 to 8 hours; and packaging the sweet potatoes in a vacuum state and storing the same in a refrigerator, thereby providing sweet potatoes whose taste and smell are maintained while being easily peeled, and being stored in a refrigerator for 6 months and being distributed for a long period of time.

Description

[0001] The present invention relates to a sweet potato,

The present invention relates to a method for producing sweet potatoes. More particularly, the present invention relates to a method for cleaning a sweet potato, comprising the steps of washing the sweet potato to remove foreign matter from the shell, baking the washed sweet potato in an oven, rapidly freezing the sweet potato, freeze- Vacuum packaging of the sweet potatoes and refrigerated storage of vacuum packaged sweet potatoes. It is an invention invented to facilitate the separation of shells by using the shell of sweet potatoes and the density difference of sweet potatoes in the group.

As is well known, the main ingredient of sweet potato is starch, and contains 69.39% moisture, 27.7% carbohydrate, 1.3% protein, plenty of vitamin C, low calorie and abundance of vegetable fiber, so balance of constipation and blood cholesterol In addition to this, it is known that it has effects on blood pressure control, anti-aging, anti-cancer effect and skin beauty.

The sweet potato starch is 336kcal of calories, and the protein contains a balanced balance of essential amino acids. When 100g of sweet potatoes are consumed daily by rich vitamin A, vitamin A (beta-carotene: precursor of vitamin A) 100% of the required amount can be supplied.

It is well known that sweet potato is an alkaline food and contains various vitamins, minerals and high quality dietary fiber, and is a low-pollution health food that can be cultivated without the use of pesticides. In recent years, pharmacological effects such as anticancer, antioxidant effect and lowering of blood cholesterol have been acknowledged in sweet potatoes, and the demand for sweet potatoes for snacking has been increasing as a health food for prevention of adult diseases (NICS Online Crop Information Center) , Sweet potatoes have a high water content, are weak in cold, have a large amount of respiratory heat or carbon dioxide generated during storage, and are difficult to store and transport. Therefore, there is a problem that they have to be distributed to raw sweet potatoes within a short time after production.

Sweet potatoes have a high moisture content, so it is difficult to store them for a long time and the quality changes. Therefore, there is a method of storing the sweet potatoes in a low temperature storage warehouse at 12 to 15 ° C and a relative humidity of 80 to 85% after harvesting. In the case of mass storage, it is possible to cool down the product temperature by cold wind immediately and pack it in polyethylene to freeze it. In addition, it has been reported that freezing to the center and keeping the temperature at about -20 ° C has little change in quality for years, but careful attention is required because changes in transport and thawing are accompanied by many changes in enzymatic and physiological quality. Still, industrial use has adopted a low temperature storage method.

Korean Patent Registration No. 146725 (Method for producing steamed sweet potato) relates to a method for producing steamed sweet potato having excellent flexibility while effectively generating white powder on the surface of sweet potato. It includes the process of steaming sweet potatoes - cooling - peeling - cutting - steaming - cooling - drying - storing.

Korean Patent Registration No. 1021066 (manufacturing method of sweet potato malangyui) relates to a method for manufacturing sweet potato malt which keeps beneficial ingredients, flavor and flavor of sweet potatoes and keeps them for a long time while preventing white spots from occurring in sweet potatoes, Washing → drying → cooling → cutting → drying → freezing → thawing → drying.

Korean Unexamined Patent Publication No. 20110064974 (an apparatus and method for manufacturing sweet potatoes) is an invention relating to a device for screening-cleaning-heating tunnel system-packaging-sterilization for baking sweet potatoes. In the tunnel oven, 15 minutes, completion stage 180 ~ 200 ℃, 20 ~ 40 minutes, water evaporation step 50 ~ 120 ℃, 10 ~ 15 minutes.

However, these conventional techniques are different from the present invention in that the sweet potato is steamed by steam-boiling or baked at a high temperature for 30 to 40 minutes, so that it is different from the present invention in that it is baked and frozen.

Conventional steamed sweet potatoes and sweet potato malt sprouts sweetened sweet potatoes at high temperature to make them luxurious, which is disadvantageous in that the flavor and aroma are inferior to the sweet potatoes of the present invention due to excess moisture. Also, if the microcapsules are opened and kept for a long time, contamination of microorganisms is a concern, and the manufacturing process is complicated.

The present invention provides sweet potatoes for cold storage that provide taste and flavor of sweet potatoes and can easily separate peels.

In order to accomplish the above object, the present invention provides a method for manufacturing a sweet potato, comprising: washing the sweet potato, removing foreign matter, and then baking the potato at a high temperature of 160 to 250 ° C for 20 to 50 minutes; Rapid cooling of the group of sweet potatoes to -40 ° C for 25 to 35 minutes; Storing the quick-frozen group sweet potatoes in a freezer at -18 ° C or less for 1 to 8 hours to separate the shell and sweet potato; Vacuum packing the frozen sweet potatoes; And storing the vacuum packaged group sweet potatoes at 0 to 5 ° C in a refrigerator.

The sweet potatoes of the present invention can maintain the same flavor as the sweet potatoes while retaining their savory taste and flavor, and are easy to separate the shells.

The present invention is capable of providing the same flavor as the sweet potatoes while maintaining the savory taste and aroma of the sweet potatoes and easily separating the shells, so that the sweet potatoes can be easily eaten instantly. In addition, since it can be stored for a long time without microbial contamination for 6 to 8 months in a refrigerator, it can be taken at any time.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention.

Washing the sweet potato to remove foreign matter; Rapidly freezing a group of sweet potatoes; Freeze-fermenting the sweet potatoes of the rapidly frozen group; Vacuum packing the frozen sweet potatoes; And a step of refrigerating the vacuum packaged product.

1) Cleaning the sweet potato

Sweet potatoes are purchased in size of 5 ~ 15cm and weight of 50 ~ 150g in Cheongsong - gun area, washed several times in the water tank, and cleaned by removing foreign matter such as soil adhered to the epidermis.

2) Baking stage of sweet potato

The washed sweet potatoes are preferably baked at a high temperature of 160 to 250 ° C for 20 to 50 minutes, preferably baked at a temperature of 180 to 200 ° C for 30 to 40 minutes.

3) Rapid and frozen fermentation of sweet potatoes

Sweet potatoes are rapidly frozen for 25 to 35 minutes at a temperature below -18 ℃ to prevent ice crystals from being produced in freezing at temperatures below -40 ℃. Transfer them to a freezer and freeze-mature at -18 ℃ or below. It is important to adjust the freezing load so that there is no change in the tissues by rapid freezing so that ice crystals are not generated during the freezing process. It was freeze-aged for 1 ~ 8 hours to easily peel the skin.

4) Vacuum packaging of frozen sweet potatoes

The sweet potatoes which were rapidly frozen as described above were vacuum-packed in a clean room so as to avoid contamination of microorganisms, and then refrigerated.

Example 1 Cooling of sweet potatoes at room temperature

5 to 15 cm in size and 50 to 150 g in weight in the Cheongsong region of Gyeongsangbuk-do to remove the foreign matter, and baked at 200 ° C for 35 minutes in the oven, cooling the above group of sweet potatoes at 17 to 25 ° C , And the sweet potatoes which had been cooled were packed in a vacuum and stored at 0 to 5 ° C while being stored at 0 to 5 ° C.

<Example 2> Sweet potatoes were frozen at -18 ° C or lower and packaged

Washed and debrised in the same manner as in Example 1, baked and then cooled to 17 to 25 ° C, and the cooled group of sweet potatoes was frozen at -18 ° C or lower for 12 hours and frozen. Sweet potatoes were vacuum packed The shells were separated and stored at 0 ~ 5 ℃ while refrigerated.

&Lt; Example 3 > Packing after rapid freezing of sweet potatoes

The same procedure as in Example 1 was followed, followed by washing and removal of foreign matter, followed by baking, cooling at 17 to 25 ° C at room temperature, rapid freezing for 30 minutes at -40 ° C or below, cooling at 0 to 5 ° C, The shells were separated and evaluated.

&Lt; Example 4 > Fast freezing of sweet potatoes,

The same procedure as in Example 1 was followed, followed by washing and removal of foreign matter, followed by baking and cooling at 17 to 25 ° C. The cooled sweet potatoes were rapidly frozen at -40 ° C for 30 to 35 minutes, And freeze-aged for 4 hours in a freezer below -18 ° C, followed by vacuum packing. The vacuum packaged group sweet potatoes were stored at 0 to 5 ° C while being refrigerated, and the state of peel separation was evaluated at 0 to 5 ° C.

Peel Status of Sweet Potato by Temperature Condition division Example 1 Example 2 Example 3 Example 4 Freezing method Cooling -18 ℃ freezing -40 ℃ rapid freezing -40 ℃ Rapid freezing → -18 ℃ freezing After refrigeration
Peel separation Bad Bad usually Good

Test Example 1: Sensory evaluation

In order to understand the taste of sweet potatoes, the taste, chewiness, touch, and preference of the well - trained sensory test agents (10, 20, 30, ; Excellent; 4; Excellent; 3; Good; 2; Normal; 1; Poor). The control group was purchased and evaluated by a commercially available sweet potato (L-mat) sample.

Sensory Evaluation of Sweet Potato Cuttings division Example 1 Example 2 Example 3 Example 4 Control A sweet taste 4.3 4.6 4.6 4.8 4.5 Chewiness 4.4 4.5 4.5 4.7 4.5 touch 4.2 4.4 4.5 4.6 4.4 Likelihood 4.3 4.4 4.5 4.7 4.3

As shown in Table 2, the product of Example 4 was frozen faster than commercially available sweet potatoes and stored frozen.

The present invention can provide the same flavor that saves the sweet flavor and aroma of the sweet potatoes, and the production process is simple and industrial mass production is advantageous. In addition, there is an advantage in responding to income earned by farmers through the processing of sweet potatoes and the response of imported goods due to free trade agreements (FTAs).

Claims

Washing the sweet potatoes to remove foreign matter; baking the washed sweet potatoes in an oven; Cooling the sweet potatoes so that the sweet potatoes are rapidly frozen; Freezing and fermenting the sweet potatoes rapidly frozen; Vacuum packing the frozen sweet potatoes; Refrigerated storage of vacuum packaged group sweet potato; &Lt; / RTI >

The method according to claim 1, wherein the baking temperature of the sweet potato is baked at a high temperature of 160 to 250 DEG C for 20 to 50 minutes.

The method according to claim 1, wherein the sweet potatoes are rapidly frozen at -40 ° C for 25 to 35 minutes, and the sweet potatoes are frozen to a temperature of -18 ° C, and the sweet potatoes are frozen for 1 to 8 hours at -15 to -18 ° C &Lt; / RTI >

A sweet potato prepared by the method of any one of claims 1 to 3.