KR20170021455A - Method of cooking sweet potato caramel - Google Patents
Method of cooking sweet potato caramel Download PDFInfo
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- KR20170021455A KR20170021455A KR1020150115820A KR20150115820A KR20170021455A KR 20170021455 A KR20170021455 A KR 20170021455A KR 1020150115820 A KR1020150115820 A KR 1020150115820A KR 20150115820 A KR20150115820 A KR 20150115820A KR 20170021455 A KR20170021455 A KR 20170021455A
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- sweet potato
- sweet
- caramel
- potatoes
- powder
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
The present invention relates to a method for producing caramel of sweet potato, and more particularly, to a method for producing sweet potato caramel which produces sweet potato caramel with sweet potato powder prepared by processing sweet potato and sweet potato starch.
In general, sweet potatoes are a common plant with potatoes. It contains a large amount of insoluble and water-soluble dietary fiber, which helps prevent intestinal diseases and constipation, lowers cholesterol levels, detects cardiovascular disease risk, It is also known to contain beta-carotene, which has the potential to lower the risk of lung cancer.
In accordance with the potency of these sweet potatoes and the desire to pursue health and well-being, recently processed foods such as sweet potato-containing beverages, donuts, cakes, and pizzas have been developed in various ways to attract consumers' appetites.
However, most of the processed sweet potato products, which have been developed and distributed to date, have a relatively high mixing ratio of flour, which is a sub ingredient compared to the mixing ratio of sweet potato, which is the main ingredient, There was a somewhat insufficient limit.
Therefore, there is an urgent need for R & D for the development of new processed sweet potato products so that the flavor and nutrition unique to the above sweet potatoes are abundant, thereby attracting consumers' desire to eat.
Disclosure of the Invention The present invention was made to overcome the above-described problems, and it is an object of the present invention to provide a sweet potato-processed food rich in flavor and nutrition unique to sweet potatoes by maximizing the content of sweet potatoes as main ingredients, It is an object of the present invention to provide a manufacturing method of caramel.
The objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood from the following description.
In accordance with the present invention, there is provided a method for manufacturing caramel of sweet potato according to the present invention, comprising the steps of: selecting a sweet potato without scratches; dipping the selected sweet potato in water dissolved in baking pudding, A step of removing the bark of the sweet potato from which the peel has been removed and boiling the sweet potato with the bark for 20 to 40 minutes until the shape is maintained by heating the sweet potato in water and the boiled sweet potato is taken out of the water and heated at room temperature for 12 to 24 hours Preparing a sweet potato powder comprising a step of pulverizing the dried sweet potato with a pulverizer and processing the resulting sweet potato powder into 50 to 70 mesh sweet potato powder; A step of picking out sweet potatoes without scratches, a step of washing selected sweet potatoes with fresh water after dipping them in water dissolved in baking powder, removing the washed sweet potato shells, and removing the peeled sweet potatoes Adding the fermented sweet potatoes and malt liquor to the fermented sweet potatoes, adding the fermented sweet potatoes to the fermented sweet potatoes at a temperature of 60 to 80 ° C, Preparing a sweet potato starch comprising the step of processing the extracted juice by heating for 3 to 6 hours to prepare a sweet potato starch; Preparing the prepared sweet potato starch by heating at 90 to 110 캜 for 2 to 4 hours while stirring the prepared sweet potato powder at a predetermined time interval with a certain amount of time, And cooling the processed caramel in a gel state, followed by natural drying or freeze-drying to complete the production of the sweet potato caramel.
The sweet potato used in the step of preparing the sweet potato powder is characterized by using a sweet potato which is hard in meat quality and has no water and is easy to be processed into a sweet potato powder.
The sweet potato used in preparing the sweet potato sweet potato is characterized by using a pumpkin sweet potato which is easy to be processed into a sweet potato sweet potato having a small meat quality and having a water content.
In the step of processing the sweet potato caramel, 50 wt% of sweet potato starch and 50 wt% of sweet potato powder are mixed.
The sweet potato caramel is further mixed with an additive including isomaltooligosaccharide, white sugar, vegetable oil, whey protein, salt, emulsifier, lecithin extracted from soybean, gelatin extracted from pork fat, and natural pigment having caramel hue, 40% by weight of sweet potato starch, 40% by weight of sweet potato powder, 5% by weight of isomaltooligosaccharide, 3% by weight of white sugar, 2% by weight of vegetable fat, 2% 2% by weight of the emulsifying agent, 2% by weight of the emulsifying agent, 2% by weight of the lecithin, 1% by weight of the gelatin and 1% by weight of the natural coloring agent.
The present invention based on the above-mentioned constitution maximizes the content ratio of sweet potatoes as a main ingredient when producing sweet potato caramel, so that it is possible to provide sweet potato caramel which can be freely consumed by all ages, have.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a block diagram showing a step-by-step process for producing a sweet potato jelly according to a preferred embodiment of the present invention.
The present invention relates to a method for producing sweet potato caramel which can be snacked by anyone, regardless of age, by using sweet potato.
Particularly, the method of manufacturing sweet potato caramel according to the present invention is characterized in that it can provide sweet potato caramel that can maximize the content of sweet potato and enjoy taste and nutrition peculiar to sweet potato unlike the conventional sweet potato processed food.
This feature is produced by processing the sweet potato starch and heating the sweet potato. The sweet potato powder prepared by processing the sweet potato is mixed with the constant amount of the sweet potato powder at a predetermined time interval, and then processed into a gelatinized sweet potato caramel and then cooled to prepare a solid sweet potato caramel To complete the manufacturing process.
Hereinafter, a method of manufacturing sweet potato caramel according to a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a block diagram showing a step-by-step process for producing a sweet potato caramel according to a preferred embodiment of the present invention.
1, the method of preparing sweet potato caramel according to a preferred embodiment of the present invention includes steps of preparing a sweet potato powder (S100), preparing sweet potato sauce (S200), mixing heating (S300), and cooling and drying S400).
First, in preparing the sweet potato powder (S100), the sweet potato is processed into a powder having a predetermined particle size or less and prepared.
That is, in the step of preparing the sweet potato powder (S100), the sweet potatoes of high quality are selected, cleaned and then pulverized by a grinder to process the sweet potato powder.
To this end, the preparation step (S100) of the sweet potato powder may include a selection step (S110), a washing step (S120), a skin removing step (S130), a boiling step (S140), a drying step (S150) (S160).
The selecting step (S110) is a step of selecting sweet potatoes without scratches or scratches. However, when selecting sweet potatoes, it is important to select good quality sweet potatoes without scratches or scratches. However, it is very important to choose sweet potatoes as a sweet potato starch to facilitate processing into sweet potato powder. This is because sweet potatoes at night are relatively hard and have no water, so it is not difficult to powder them into the desired particle size.
The cleaning step (S120) is a step of cleaning the selected sweet potatoes cleanly. At this time, it is preferable to immerse the baking powder in water dissolved in the baking powder for a certain time so as to effectively remove harmful components such as pesticides on the sweet potato.
That is, the sweet potato may be immersed in the baking powder-dissolved water for a certain period of time and then cleaned with fresh water. At this time, it is possible to use not only baking powder but also an edible cleaning agent similar to the cleaning power of baking powder such as vinegar.
The skin removing step (S130) is a step of removing the skin of the washed sweet potato. That is, the shell is a process of removing the shell which is not easily pulverized due to the turbid color of the fiber.
The boiling step (S140) is a step of putting the peeled sweet potato into a container together with water, and heating and boiling. At this time, it is desirable to boil the sweet potato for 20 to 40 minutes so that the shape can be maintained at a certain pressure. However, if the size of the sweet potato is large, it is desirable to cut it to a certain size in order to shorten the boiling time.
In the drying step (S150), boiled sweet potatoes are extracted from water and dried at room temperature for 12 to 24 hours. This is to remove moisture as much as possible at room temperature, thereby facilitating pulverization in the subsequent milling step.
In the pulverizing step (S160), the dried boiled sweet potato is put into a pulverizer and pulverized to a predetermined particle size or less to be processed into a sweet potato powder. However, the sweet potato powder is preferably pulverized to a particle size of 50 to 70 mesh so that the sweet potato powder can smoothly penetrate into the sweet potato starch in the subsequent mixing and heating step (S300).
For this, it is preferable to repeat the grinding step (S160) at least once.
However, the dried boiled sweet potato is structured such that vibration is generated at a predetermined time interval in the pulverizing roller so that the sweet potato does not stick to the pulverizing roller when the pulverizer is pulverized and smoothly pulverized and freely falls. The pulverizing roller has a predetermined distance And a second crushing roller disposed at a predetermined distance from the first crushing roller and the second crushing roller.
Next, the preparing step (S200) of sweet potato preparation is a preparation step of processing the sweet potato into a gelatinized sweet potato preparation.
That is, the preparing step (S200) of sweet potato preparation is a process of selecting sweet potatoes of high quality, washing them cleanly, heating them, preparing them for a long time, and processing the sweet potato preparations.
The preparing step S200 of the sweet potato preparing step S200 includes a selection step S210, a cleaning step S220, a shell removal step S230, a boiling step S240, a fermentation step S250, an extraction step S260, S270).
The selecting step S210 is a step of selecting sweet potatoes without scratches or scratches. However, when selecting sweet potatoes, it is important to choose good quality sweet potatoes without scratches or scratches. However, it is very important to choose pumpkin sweet potatoes so that they can be easily processed into sweet potatoes. This is because zucchini sweet potatoes are characterized by the lack of meat quality and wateriness, so there is no difficulty in making them gelatinous.
The cleaning step S220 is a step of cleaning the selected sweet potatoes cleanly. At this time, it is preferable to immerse the baking powder in water dissolved in the baking powder for a certain time so as to effectively remove harmful components such as pesticides on the sweet potato.
That is, the sweet potato may be immersed in the baking powder-dissolved water for a certain period of time and then cleaned with fresh water. At this time, it is possible to use not only baking powder but also an edible cleaning agent similar to the cleaning power of baking powder such as vinegar.
The skin removing step S230 is a step of removing the skin of the washed sweet potato. That is, the shell is a process of removing the shell which is not easily pulverized due to the turbid color of the fiber.
The boiling step (S240) is a step of putting the sweet potatoes from which peel has been removed into water and boiling them until the water is completely cooked. In other words, it is preferable to boil the sweet potato for 2 ~ 3 hours so that it does not pressurize the sweet potato itself.
In the fermentation step (S250), the fermented milk is fermented at 60 to 80 DEG C for 8 to 12 hours by adding the malt liquor to the boiled sweet potato until crushed. At this time, it is preferable to mix the sweet potato and the malt solution in a weight ratio of 5: 2.
In the extracting step (S260), the fermented sweet potato and the malt liquor are put in a bag and pressed to extract the liquid. That is, except for the solid content of the fermented sweet potato, only fermented sweet potato juice and malt liquor are extracted in a liquid state.
The preparation step S270 is a step of heating the extracted ginseng and processing it into sweet potato starch. That is, it is a step of evaporating moisture from the extracted juice to obtain a thick liquid sweet potato juice. In this case, it is preferable to heat for 3 to 6 hours at a temperature at which the heating time varies depending on the moisture contained in the juice, but the juice does not burn.
Next, in the mixing and heating step (S300), the sweet potato starch is heated and mixed with the sweet potato powder to process the sweet potato caramel in a gel state.
That is, the sweet potato starch is a process in which sweet potato powder strengthens the binding force between the sweet potato powder and the caramel.
At this time, sweet potato starch and sweet potato powder are preferably mixed at a weight ratio of 1: 1. This mixing ratio is to make caramel-like shape possible while maximizing the content of sweet potato.
However, it is preferable to mix the sweet potato powder with the sweet potato powder at a temperature of 90 to 110 ° C for 1 to 2 hours at intervals of 10 minutes, and then heat the potatoes for 1 to 2 hours while stirring the sweet potato powder. So that it can be dissolved smoothly in the morning syrup.
Finally, in the cooling and drying step (S400), the processed gelatinized sweet potato caramel is cooled and then dried to complete the production of sweet potato caramel which is easily waxy and deformed in shape.
The processed gelatinized sweet potato caramel may be slowly dried at room temperature and then dried naturally or may be freeze-dried by being introduced into a freezer.
Hereinafter, a method for producing caramel sweet potato according to a preferred embodiment of the present invention will be described. In the mixed heating step (S300), lecithin extracted from isomaltooligosaccharide, white sugar, vegetable oil, whey protein, salt, emulsifier, , Gelatin extracted from pork, and natural pigments with caramel color.
The above-mentioned additives are added to the flavor, texture and color of sweet potato caramel in a manner similar to actual caramel, to further enhance consumers' need for eating.
In order to maximize the content of sweet potatoes, 40 wt% of sweet potato starch, 40 wt% of sweet potato powder, 5 wt% of isomaltooligosaccharide, 3 wt% of white sugar, 2 wt% of vegetable oil, 2% by weight of salt, 2% by weight of salt, 2% by weight of emulsifier, 2% by weight of lecithin, 1% by weight of gelatin and 1% by weight of natural pigment.
The above-described embodiments are merely illustrative, and various modifications may be made by those skilled in the art without departing from the scope of the present invention.
Therefore, the true technical protection scope of the present invention should include not only the above embodiments but also various other modified embodiments according to the technical idea of the invention described in the following claims.
S100: Preparing the sweet potato powder
S110: Selection step
S120: washing step
S130: shell removal step
S140: boiling step
S150: drying step
S160: crushing step
S200: Preparation stage of sweet potato preparation
S210: Selection step
S220: washing step
S230: shell removal step
S240: boil step
S250: fermentation step
S260: Extraction step
S270: Stewed stage
S300: Mixing heating step
S400: Cooling and drying step
Claims (5)
A step of picking out sweet potatoes without scratches, a step of washing selected sweet potatoes with fresh water after dipping them in water dissolved in baking powder, removing the washed sweet potato shells, and removing the peeled sweet potatoes Adding the fermented sweet potatoes and malt liquor to the fermented sweet potatoes, adding the fermented sweet potatoes to the fermented sweet potatoes at a temperature of 60 to 80 ° C, Preparing a sweet potato starch comprising the step of processing the extracted juice by heating for 3 to 6 hours to prepare a sweet potato starch;
Preparing the prepared sweet potato starch by heating at 90 to 110 캜 for 2 to 4 hours while stirring the prepared sweet potato powder at a predetermined time interval with a certain amount of time, And
And cooling the processed sweet potato caramel in a gel state and then naturally drying or lyophilizing to complete the production of the sweet potato caramel.
Wherein the sweet potato used in the step of preparing the sweet potato powder is a sweet potato starch which is hard in meat quality and has no water and is easy to be processed into a sweet potato powder.
Wherein the sweet potato used in the step of preparing sweet potato starch is a pumpkin sweet potato which is easy to be processed into sweet potato starch with little meat quality and moisture.
In the step of processing into the sweet potato caramel
Wherein the sweet potato starch and sweet potato powder are mixed at a weight ratio of 1: 1.
In the step of processing into the sweet potato caramel
Further additives such as isomaltooligosaccharide, white sugar, vegetable oil, whey protein, salt, emulsifier, lecithin extracted from soybean, gelatin extracted from pork fat, and natural pigment having caramel color are further mixed,
Wherein the sweet potato starch is 40 wt%, the sweet potato powder is 40 wt%, the isomaltooligosaccharide is 5 wt%, the white sugar is 3 wt%, the vegetable oil is 2 wt%, the whey protein is 2 wt% , 2 wt% of the emulsifier, 2 wt% of the emulsifier, 2 wt% of the lecithin, 1 wt% of the gelatin, and 1 wt% of the natural pigment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150115820A KR101755642B1 (en) | 2015-08-18 | 2015-08-18 | Method of cooking sweet potato caramel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150115820A KR101755642B1 (en) | 2015-08-18 | 2015-08-18 | Method of cooking sweet potato caramel |
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| Publication Number | Publication Date |
|---|---|
| KR20170021455A true KR20170021455A (en) | 2017-02-28 |
| KR101755642B1 KR101755642B1 (en) | 2017-07-19 |
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| KR1020150115820A KR101755642B1 (en) | 2015-08-18 | 2015-08-18 | Method of cooking sweet potato caramel |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190020960A (en) * | 2017-08-22 | 2019-03-05 | 경기도 | Method of Cooking Sweet Potato Caramel |
| KR20200106285A (en) * | 2019-03-04 | 2020-09-14 | 신예리 | Caramel composition containing dietary fiber |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100360590B1 (en) | 1999-12-09 | 2002-11-13 | 김석신 | Processed foods of sweet potato and these manufacture method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100360590B1 (en) | 1999-12-09 | 2002-11-13 | 김석신 | Processed foods of sweet potato and these manufacture method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190020960A (en) * | 2017-08-22 | 2019-03-05 | 경기도 | Method of Cooking Sweet Potato Caramel |
| KR20200106285A (en) * | 2019-03-04 | 2020-09-14 | 신예리 | Caramel composition containing dietary fiber |
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| KR101755642B1 (en) | 2017-07-19 |
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