KR20160022197A - Herbal sliced sweet potato, manufacturing method thereof, and healthy food using them - Google Patents

Abstract

The present invention relates to a method for manufacturing an herbal sweet potato slice, comprising a washing step, a cutting step, a mixing step, an aging step and a drying step, the herbal sweet potato slice manufactured thereby, and an herbal sweet potato pellet using the same. Sweet potatoes are washed in the washing step; the washed sweet potatoes are cut in the cutting step; the sweet potatoes gone through the cutting step are mixed with an herbal mixture made by heating, in boiling water, milk vetch root, Schisandra chinensis, Crataegus pinnatifida Bunge, jujube and Acanthopanax senticosus powders in the mixing step; the sweet potatoes gone through the mixing step are aged with the herbal mixture and sun-dried salt at low temperatures in the aging step; and the sweet potatoes gone through the aging step are dried to be manufactured into herbal sweet potato slices in the drying step. According to an embodiment of the present invention, the herbal sweet potato pellet is obtained by pulverizing, into powders, the herbal sweet potato slices manufactured by the present invention and forming the powders into pellets. The herbal sweet potato has excellent nutritional value and storability and can increase the medicinal effects of medicinal herbs.

Description

Herbal sliced sweet potato, a manufacturing method thereof, and a healthy food using them are herbal sweet potato slices,

The present invention relates to a one-part sweet potato slice, a method for producing the same, and a herbal sweet potato ring using the same. More particularly, the present invention relates to a sweet potato slice using sweet potato and herbal medicine, a method for producing the same, and a herbal sweet potato using the same.

In general, sweet potatoes are known to contain a large amount of fiber and vitamins as alkaline foods beneficial to the human body, and they are processed into various kinds of foods with good taste and processability and are widely spread.

Korean Patent Laid-Open Publication No. 2009-0026685 shows an example of a conventional method of manufacturing sweet potato food. As described, the conventional method for producing sweet potato food includes a flushing step, a cutting step, a steaming step, a coating step, and a freeze-drying step.

In order to improve the storage stability of sweet potatoes, sweet potatoes are boiled using steam at 100 ° C and freeze-dried at 60 ° C. Accordingly, there is a possibility that the starch and other components contained in the sweet potato may be denatured or destroyed due to extreme temperature change of the sweet potato during the processing. It also includes a coating step to minimize ingredient destruction of the sweet potato and to improve storage stability, but coating techniques have the problem of a real implementation of the process and a consistent quality implementation somewhat challenging.

On the other hand, sweet potatoes have a high moisture content and are difficult to store and transport. Accordingly, they have to be consumed within a short time after harvesting sweet potatoes. Therefore, for the stable production and supply of sweet potatoes, it is required to create new demand through the development of new processed foods.

DISCLOSURE OF THE INVENTION The present invention has been made in order to solve the above-mentioned problems, and an object of the present invention is to provide a sweet potato slice having excellent nutritive and storage properties and enhanced medicinal properties of medicinal materials.

Another object of the present invention is to provide a method for manufacturing a sweet potato slice which can minimize component breakage of the sweet potato during processing and achieve consistent quality.

It is another object of the present invention to provide a herbal sweet potato ring which is improved in portability so that the sweet potato slices can be re-processed and easily ingested.

In order to accomplish the above object, the present invention provides a method of manufacturing a sweet potato slice comprising a washing step, a cutting step, a mixing step, an aging step and a drying step.

In the washing step, the sweet potato is washed.

In the cutting step, the washed sweet potato is cut.

In the mixing step, sweet potatoes that have undergone the cutting step are mixed with a herbal mixture prepared by boiling water of Hwanggi, Omija, Sansa, Jujube, Persimmon and Persimmon. The herbal mixture to be used in the mixing step is added to 100 parts by weight of the sweet potatoes to be mixed in an amount of 2 to 4 parts by weight, 1 to 3 parts by weight of Omija, 1 to 3 parts by weight of hornblende, 0.5 to 1.5 parts by weight of jujube, And 1 to 3 parts by weight of water and water are dried and pulverized together, and then 270 to 290 parts by weight of the powder and water are added to a hot water bath.

In the ripening stage, sweet potatoes which have been mixed are aged at low temperature. The aging step may be carried out by placing 20 to 30 parts by weight of sweet potatoes subjected to the cutting step, 5 to 7 parts by weight of the sun salt and 32 to 48 parts by weight of the herbal mixture in a cold storage room at 3 to 4 degrees Celsius for 90 to 110 days .

In the drying step, the sweet potatoes are aged.

The oriental sweet potato rings according to the present invention are obtained by pulverizing the oriental sweet potato slices according to the present invention.

The sweet potato processed food of the present invention is excellent in nutrition and shelf life and can enhance the medicinal properties of the medicinal materials.

1 is a flowchart showing a method of manufacturing a sweet potato slice according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Further, the detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted.

1 is a view showing a method of manufacturing a sweet potato slice according to an embodiment of the present invention.

As shown in the figure, the method of manufacturing a sweet potato slice according to an embodiment of the present invention includes a washing step S100, a cutting step S200, a mixing step S300, an aging step S400, and a drying step S500 .

In the washing step (S100), the sweet potatoes to be prepared as a section are selected and washed. Remove the sweet potatoes that are too big, corrupt, and diseased, and select a suitable size of solid sweet potatoes. Use clean water to remove soil or foreign matter from the surface of the sweet potatoes and clean them thoroughly.

Sweet potato (Ipomoea batatas) is a root of perennial herbaceous perennial plant of the monocotyledonous plant. It contains a large amount of fiber and is effective for the improvement of circulation. It also contains vitamins such as vitamin C and a large amount of minerals such as Ca and K . In addition, sweet potato juice contains various physiologically active substances, and it is known that it has various physiological functions such as prevention of cancer such as lung cancer, reduction of cholesterol in blood, and antioxidative action.

Sweet potatoes can improve their efficacy when used in combination with various medicines. When ingested with sweet potatoes, the aging-inhibiting action, the vasodilating action, the hypotensive action, and the dryness effect can be improved. When the sweet potato is consumed with Omija, the efficacy of liver function-protecting action, bile secretion action and relief action can be improved. When sweet potatoes are consumed together with horse mackerel, the efficacy of fat removing action, hypotensive action and gastrointestinal digestion action can be improved. When the sweet potato is consumed together with garcinia, the efficacy of the awakening effect (补气 健脾) action and the warming anxiety action (阴 阴 安神) can be improved. When sweet potato is consumed with danshang, the efficacy of the action of activating blood vessels (hypertension), the action of blood circulation anxiety (eczema), the prevention of cerebrovascular diseases, and the anticancer action may be improved. In addition, when the sweet potato is consumed with the koji, the efficacy of the koji can be improved in the liver dysfunction and the liver poisoning, and when the sweet potato is ingested together with the koji, the vasodilating effect and the blood pressure lowering effect can be improved.

The skin of the sweet potato cleaned by the cleaning step (S100) can be used without peeling. The shell of sweet potato contains more antioxidant substance such as anthocyanin component than sweet potato meat quality. Especially purple sweet potato is an excellent antioxidant food having an anthocyanin content similar to that of blueberry known as a typical antioxidant food. In the method of manufacturing a sweet potato slice according to an embodiment of the present invention, the purple sweet potato is thoroughly cleaned and used as a skin, thereby providing a processed food making the most use of useful ingredients of sweet potato.

In the cutting step S200, the sweet potatoes washed in the washing step S100 are cut to make the size of the sweet potatoes slightly smaller. The sweet potato cut in the cutting step (S200) has a wider surface area, so that the contact area with the herbal mixture to be added in the mixing step (S300) to be described later is increased. This allows the herbal mixture to penetrate evenly into the meat of the sweet potato. In the cutting step (S200), the sweet potato is sliced in its entirety in order to reduce the size of the sweet potato while preventing the peel from peeling off the sweet potato meat, and the dicing is avoided because the sweet potato skin is easily separated from the cut slices.

The thickness of the slice is preferably 1 to 3 cm, and it is most preferable to cut the slice so that the thickness of the slice is 1 cm because the composition of the herbal mixture is easy to penetrate and the round shape of the sweet potato slice can be preserved. When the sweet potato is cut so that the slice thickness is less than 1 cm, there is a possibility that the appearance of the sweet potato may be damaged during the subsequent processing step, and the sweet potato may be excessively cut by the herbal mixture. When the sweet potato is cut so that the slice thickness exceeds 3 cm, the sweet potato meat damage caused by the herbal mixture may not be severe, but it is not preferable because the infusion of the herbal mixture is not easy. Most preferably, slicing and cutting the sweet potato with a thickness of 1 to 3 cm by using the sweet potato as a shell is preferable because penetration of the herbal mixture component can be facilitated while preventing excessive damage of the sweet potato.

In the mixing step (S300), the sweet potatoes obtained through the cutting step (S200) are mixed with a herbal mixture prepared by boiling water of Hwanggi, Omija, Sansa, jujube, The herbal mixture used in the mixing step (S300) may be a mixture of powders obtained by drying the medicinal materials such as Hwanggi, Omija, Sansa, Jujube, Persimmon, Persimmon and so on in a commercial hot water pot.

When the medicinal herb is made into a powder or when the powder is boiled, there is no residue, so that the material can be efficiently used. Most preferably, it is preferable to mix the medicinal herb in the form of a powder because it is possible to ingest the medicinal herb. It is preferable to boil the hot water at 90 to 110 ° C. The boiled herbal mixture is preferably cooled to 50 to 70 캜 and used.

The herbal mixture used in the mixing step (S300) preferably comprises 2 to 4 parts by weight of hull, 1 to 3 parts by weight of hymen, 1 to 3 parts by weight of hymen, 1 to 3 parts by weight of jujube, 0.5 to 1.5 parts by weight of water, 1 to 3 parts by weight of persimmon extract and 1 to 3 parts by weight of dried ginseng are dried and pulverized together with 270 to 290 parts by weight of water to a boiling water. (0.5 to 1.5 kg), honeycomb 0.2 to 0.75 kg, honeycomb 0.5 to 1.5 kg, and honeycomb 0.5 to 1.5 kg, respectively, based on about 50 kg of sweet potatoes subjected to the cutting step (S200) kg. At this time, the amount of water introduced into the boiling water is about 140 L, and the amount of the obtained herbal mixture is about 80 L.

Astragalus membranaceus is a perennial herbaceous plant belonging to the soybean family. It is collected in autumn, removing the head (蘆 head) and finishing roots, and using dried sunlight as medicinal materials. It has efficacy for tonic, sweating, diuretic, and extinction. It is effective for body weakness, fatigue boredom, blood depression, elimination, hysterosal, internal sewage, Nerve, and the like. In particular, when sweet potato and hwanggi are consumed together, the aging-inhibiting action, vasodilating action, hypotensive action, and dry seaweed efficacy can be improved.

Schizandra chinensis is the fruit of the leafy broad leaf vine of Omiza. It contains many mucus, and the main constituents of mucus are galactan and araban. It can be applied to coughs, oil wells, echinodoses, cold sweats, dry mouth, and acute hepatitis caused by pulmonary diseases, which are known to have efficacy in niacin, tonic, Jinhae, In particular, when sweet potato and omija are ingested together, the efficacy of liver function-protecting action, bile secretion action and relief action can be improved.

Crataegus pinnatifida Bunge var. Typica Schneider is a medicinal herb that dries ripe berries of hornbills and hawthorns of Rosaceae. Sansa promotes digestion by warming the noodles, and is effective when it eats meat. It can be applied to abdominal pain, vomiting, diarrhea, gastric hyperplasia, and chronic enteritis. The pharmacological action is known as the action of arteriosclerosis, the action of improving blood circulation, and the lowering of blood pressure. Particularly, when sweet potatoes and horse mackerel are consumed together, the effects of fat removing action, hypotensive action and gastrointestinal digestion action can be improved.

Jujube (Zizyphus jujuba var. Inermis) is a fruit of a broad-leaved tree belonging to the family Seagrass, and contains mainly sugar, mucilaginous, malic acid and tartaric acid in the pulp and contains betuline, betulic acid and fat, It is used as a medicinal product for calmness and dryness.

Acanthopanax senticosus is a deciduous shrub of Araliaceae and is known as a medicinal plant. It has been known to be effective against neuralgia, arthritis, hypertension, nervous breakdown and diabetes. In particular, when sweet potatoes and garlic are consumed together, the efficacy of the awakening function and the renal function can be improved.

Salvia miltiorrhiza is a perennial herbaceous plant belonging to the family Lamiaceae. It contains Tanzanine and Vitamin E, and has been reported to expand peripheral blood vessels and reduce blood pressure. It also has antibacterial activity against Staphylococcus, Escherichia coli, Typhoid bacteria and Mycobacterium tuberculosis, and can be applied to myocardial infarction, insomnia, and anxiety symptoms. In particular, when sweet potatoes and sweet potato are consumed together, the efficacy of the action of activating blood vessels (hypertension), the action of blood circulation anxiety (ecchymosis), the action of preventing cerebrovascular diseases, and the anticancer action can be improved.

In the aging step (S400), the sweet potato mixed with the herbal mixture is aged at low temperature with the sun salt in the mixing step (S300). The salinity increases by the sun salt, and the sweet potato mixed with the herbal mixture causes a lot of moisture to be discharged outside the sweet potato tissue by the osmosis phenomenon. Therefore, not only the storage stability of sweet potato is increased but also the sweet potato is immersed in the herbal mixture for a long time, so that the active ingredients of the herbal mixture penetrate into the sweet potato tissue and the sweet potato nutrition can be improved. The increase in sodium intake, which is a concern due to sun saliva, can be offset by potentially increasing sodium emissions in the body by potassium contained in the sweet potatoes.

Sun salt is a salt obtained by evaporating water only in wind and sunlight. Sun-salt contains a large amount of minerals and water such as calcium, magnesium, zinc, potassium and iron. Therefore, it is better to use the sun salt after removing the water to remove bitter taste or bitter taste. The method of manufacturing a sweet potato slice according to an embodiment of the present invention can improve the storage stability of sweet potato by discharging moisture contained in the sweet potato meat to the outside by osmotic action by sun salt.

In the aging step (S400), 20 to 30 parts by weight of the cut sweet potatoes, 5 to 7 parts by weight of the sun salt and 32 to 48 parts by weight of the herbal mixture may be put in a cold storage room at 3 to 4 DEG C for 90 to 110 days .

More specifically, when 25 kg of sweet potato is used as a standard, 40 L of herbal mixture is put into a jar together with a sweet potato (S300), and the jar is placed in a cold storage room at 3 to 4 DEG C to uniformly mix the herbal mixture into the sweet potato tissue The material is aged. In this case, the aging period is suitable for about 90 to 110 days. If the aging is performed for more than 110 days, a part of the material may be corrupted inside the jar. If the aging is performed for less than 90 days, May be somewhat lacking.

In the drying step (S500), the sweet potatoes which have been aged (S400) are dried to produce a sweet potato slice. The prepared sweet potato slices can be ingested as they are chewed, ground or ground and processed secondarily. The drying is preferably carried out at 40 to 50 캜. When drying is carried out at a temperature lower than 40 ° C, evaporation of water may not be sufficiently carried out and storage stability may be deteriorated. If dried at temperatures exceeding 50 ° C, destruction of nutrients may occur. Most preferably, drying at a temperature of from 40 to 50 占 폚 can balance the preservation of the nutrients and the improvement of shelf life, and the drying time is about 24 hours. The dried sweet potato slices can be a little hard, but they are thinly sliced so that they are easy to grind and easy to grind, making secondary processing very easy.

The oriental sweet potato rings according to the embodiment of the present invention are obtained by pulverizing the oriental sweet potato slices according to the embodiment of the present invention. The pulverization of the sweet potato slices can be carried out using a shredded pot, a mixer, or a commercially available pulverizer, and there is no limitation as long as the sweet potato slices are finely pulverized. Powdered sweet potato slices can be produced in the form of a ring by kneading.

More specifically, the sweet potato rings can be manufactured through the pulverizing step and the refilling step.

In the grinding step, the sweet potato slices are crushed to prepare sweet potato powder. At this time, all of the bark of the sweet potato is crushed to be made into a fine powder, so that the ingestion of the sweet potato ring can be used to ingest the bark of the sweet potato without any sense of resistance.

In the flouring step, the sweet potato powder prepared in the grinding step is mixed with the herb medicine to make a sweet potato ring, which is a ring type health food. Herbal medicines mixed with herbal sweet potato powder may include Angelica gigas, windshields, ogassi, upper bones, blanks, white mackerel, black beans and seaweed. These medicinal herbs can add the effect of prevention of stroke to sweet potatoes and improve the flavor and taste of food.

The herbal medicines mixed in the pumping stage may be added in the form of a herbal medicine powder or a mixture of herbal medicines. The medicinal herb powder is prepared by pulverizing the medicinal herb to a size of 150 to 250 mesh and powdering the medicinal herb. The medicinal herb mixture is prepared by pulverizing the medicinal herb to powder and then boiling it. When the medicinal herb is made into a powder or when the powder is boiled, there is no residue, so that the material can be efficiently used. Most preferably, it is preferable to mix the medicinal herb in the form of a powder because it is possible to ingest the medicinal herb. The medicinal herb to be mixed with the sweet potato powder is 8 to 9 parts by weight of Angelica gigas, 16 to 17 parts by weight of wind gusts, 8 to 9 parts by weight of ogre, 8 to 9 parts by weight of upper part, 4 to 6 parts by weight of packing 8 to 9 parts by weight of white mite, 3 to 4 parts by weight of black soybean, and 8 to 9 parts by weight of sodium chloride.

When the herbal medicines are contained in the form of powder, the entire herbal medicinal materials are powdered at one time so that the medicinal herbs are mixed evenly with each other.

Meanwhile, the prepared medicinal herb mixture can be aged at 8 to 10 캜 for 13 to 15 days and then mixed with the sweet potato powder. Since the aged herb mixture has an increased viscosity, it is easy to produce in the form of a ring by mixing with the sweet potato powder, and the fragrance is not strong but becomes gentle. When the herb medicinal mixture is aged at a temperature lower than 8 캜, the active ingredient of the mixture may be destroyed and there is a great possibility that the inherent scent of the medicinal herb will be lost. Most preferably at 8 to 10 DEG C for 13 days to 15 days is preferable because the viscosity of the mixture becomes suitable for preparing the ring and the reverberation of the herbal medicine becomes gentle. In this case, when aging is performed for more than 15 days, crystals may be formed in the mixture, so that the chewing texture of the manufactured pellets may be poor. When aging is performed for less than 13 days, the viscosity of the mixture becomes insufficient, This can be bad. Most preferably, the mixture of the herbal medicines is aged for 2 weeks and then mixed with the sweet potato powder, because it is easy to form a ring shape.

In the flouring step, honey or oligosaccharide may be added so that the dough is well formed when the sweet potato powder and the herb medicine are mixed and formed into a ring form. At this time, in the case of oligosaccharides, it is preferable to add oligosaccharides at a high temperature directly to the sweet potato powder, and most preferably to mix the sweet potato powder with boiling oligosaccharide after heating the oligosaccharide, It is preferable that the dough is mixed evenly so that the dough becomes better and the formability is improved. In the case of honey, it is preferable to use one at room temperature because it does not destroy the nutrients of honey.

Hereinafter, the present invention will be described in more detail by way of examples, but the scope of the present invention is not limited by the examples.

[Example 1]

The sweet potatoes were washed and cut to a slice thickness of 1 to 3 cm. Dried herbal medicines containing Hwanggi, Omija, Sansa, Jujube, Gassiogapi and Dansam were pulverized together and powdered and water were added to a stewer to prepare a herbal mixture. At this time, the amount of the material put in the hot water tank is 1 to 2 kg of Huanggeo, 0.5 to 1.5 kg of Omija, 0.5 to 1.5 kg of silkworm, 0.25 to 0.75 kg of jujube, 0.5 to 1.5 kg of garlic and 0.5 to 1.5 kg of ginseng root, Of water was used to obtain about 80 L of herbal mixture. The obtained herbal mixture was put into a jar together with sweet potato slices and sun-salt, and the jar lid was closed and aged in a cold storage room at 3 to 4 ° C for 90 to 110 days. At this time, 25 kg of sweet potatoes, 40 L of herbal mixture, and 1.5 kg of sun salt were added to each pot. After aging, the sweet potatoes were taken out of the jar and dried at 40 to 50 ° C for 24 hours to complete a one-sided sweet potato slice. The finished sweet potato slices did not decay for one year at room temperature.

[Example 2]

The sweet potato slices of Example 1 were crushed. 8 to 9 parts by weight of Angelica keiskei, 16 to 17 parts by weight of winds, 8 to 9 parts by weight of ogre, 8 to 9 parts by weight of upper part, 4 to 6 parts by weight of wrapping, 8 to 9 parts by weight of bagasse, 3 to 4 parts by weight of black soybeans, and 8 to 9 parts by weight of sucrose were pulverized, mixed and powdered to a powder having a size of 150 to 250 mesh. After heating the oligosaccharide, the powder was added in a boiling state and kneaded to make a sweet potato ring.

[Comparative Example 1]

Dried and pulverized, and then powdered and water were added to a hot water bath to prepare a mixture. At this time, the amount of the material put in the hot water tank is 1 to 2 kg of Huang period, 0.5 to 1.5 kg of Omija, 0.5 to 1.5 kg of silkworm, 0.25 to 0.75 kg of jujube, 0.5 to 1.5 kg of garlic and 0.5 to 1.5 kg of ginseng, A mixture of about 80 L was obtained using water. The resulting mixture was put into a jar together with sweet potatoes and the jar lid was closed and matured for 90 to 110 days. After aging, the sweet potatoes were taken out of the jar and dried at 40 to 50 ° C for 24 hours to complete a one-sided sweet potato slice. The finished sweet potato slices were not decomposed for 3 months at room temperature.

[Comparative Example 2]

The sweet potatoes were washed and cut to a slice thickness of 1 to 3 cm. Dried and pulverized herbal medicines containing Hwanggi, Omija, Sansa, Jujube, Gassiogapi, and Dansam were added to a hot water bath with sugar to prepare a mixture. At this time, the amount of the material put in the hot water tank is 1 to 2 kg of Huanggeo, 0.5 to 1.5 kg of Omija, 0.5 to 1.5 kg of Crassus japonica, 0.25 to 0.75 kg of Jujube, 0.5 to 1.5 kg of Rhizobium, 0.5 to 1.5 kg of Panax ginseng and 2.5 to 3.5 kg And a mixture of about 80 L was obtained using about 140 L of water. The resulting mixture was put into a jar together with a sweet potato slice to close the jar lid and matured in a cold storage room at 3 to 4 DEG C for 90 to 110 days. At that time, 25 kg of sweet potato and 40 L of herbal mixture were added per one pot. After aging, the sweet potatoes were taken out of the jar and dried at 40 to 50 ° C for 24 hours to complete a one-sided sweet potato slice. The finished sweet potato slices were not decomposed for 6 months at room temperature.

[Comparative Example 3]

The sweet potatoes were washed and cut to a slice thickness of 1 to 3 cm. Sweet potato slices were put into a jar with sugar, and the jar lid was closed and matured for 90 to 110 days. At this time, 25 kg of sweet potato and 1.25 to 1.75 kg of sugar were added per one pot. After aging, the sweet potatoes were taken out of the jars and dried at 40 to 50 DEG C for 24 hours to complete the sweet potato slices. The finished sweet potato slices did not decay for one year at room temperature.

[Comparative Example 4]

The sweet potatoes were washed and cut to a slice thickness of 1 to 3 cm. The sweet potato slices were put into a jar together with the sun-salt, and the jar lid was closed and matured for 90 to 110 days. At this time, 25 kg of sweet potatoes and 1.25 to 1.75 kg of sun salt were added per one pot. After aging, the sweet potatoes were taken out of the jar and dried at 40 to 50 ° C for 24 hours to complete a one-sided sweet potato slice. The finished sweet potato slices did not decay for one year at room temperature.

Table 1 shows the sensory evaluation results of the examples and the comparative examples.

For the sensory evaluation, the sweet potato processed foods of Examples 1 and 2 and Comparative Examples 1 to 4 were evaluated for toughness, frivolity and bitterness by the five-point scale method of 20 sensory test agents (10 for each male and female). Also, I examined the intention to purchase as a general preference map.

Evaluation items Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Slobber 1.2 0.8 4.2 2.9 3.0 3.2 Compliment 4.0 4.3 1.2 3.5 3.7 3.1 Bitterness 2.1 1.9 4.1 3.4 2.1 2.0 Purchase physician 4.5 4.6 3.0 3.8 2.0 1.9

As shown in Table 1, Example 1, in which sweet potatoes were aged using a herbal mixture and salt, is less tough and bitter and has a higher degree of palatability. Further, Example 2, which was obtained by pulverizing and refining Example 1, showed such a tendency more remarkably in Example 1. Comparative Example 1, in which the sweet potato was aged using only the herbal mixture, showed the least amount of complaints, and the least bitter and bitter ones. Comparative Example 2, in which the sweet potato was aged using the mixture of herbal medicine and sugar, was slightly stronger and bitter than that of Example 1 in which sweet potato was aged using salt. Compared Example 3 in which sweet potatoes were aged using sugar, compared to Comparative Example 2 in which a mixture of herbal medicines and sugar was used, the degree of sourness was slightly increased and bitterness was decreased, but the degree of toughness was somewhat enhanced. Compared to Example 1, Comparative Example 3 showed less stiffness and increased toughness. Comparative Example 4 in which sweet potatoes were matured using salt was reduced in bitterness as compared with Example 1, but the difference was not so great, and the degree of succulence was decreased, and the degree of toughness was greatly enhanced.

It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are only illustrative of the present invention in order to facilitate the understanding of the present invention and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims (5)

A washing step of washing the sweet potato,
A cutting step of cutting the washed sweet potato,
Mixing the sweet potatoes obtained through the cutting step with a herbal mixture prepared by hot water mixing of Hwanggi, Omija, Sansa, Jujube,
Aging step of aging a sweet potato having undergone the mixing step at low temperature together with a salt of sunflower,
And a drying step of drying the sweet potatoes after the aging step. The method according to claim 1,
In the mixing step,
The herbal mixture
1 to 3 parts by weight of omelet, 1 to 3 parts by weight of horseradish, 0.5 to 1.5 parts by weight of jujube, 1 to 3 parts by weight of guacamole and 1 to 3 parts by weight of guanosine are added to 100 parts by weight of sweet potato to be mixed, Dried powder, and 270 to 290 parts by weight of water are added to a hot-water bath to produce a sweet potato slice. The method according to claim 1,
In the aging step,
Wherein the jar into which 20 to 30 parts by weight of the sweet potato obtained through the cutting step, 32 to 48 parts by weight of the herbal mixture and 5 to 7 parts by weight of the sun salt is put in a cold storage room at 3 to 4 캜 for 90 to 110 days, A method for manufacturing a sweet potato slice. A sweet potato slice prepared by the method according to any one of claims 1 to 3. A sweet potato varieties prepared by pulverizing a sweet potato slice prepared by the method of any one of claims 1 to 3.

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