KR20170055103A - Paste using leaves and vines of sweet potato and its manufacturing method - Google Patents
Paste using leaves and vines of sweet potato and its manufacturing method Download PDFInfo
- Publication number
- KR20170055103A KR20170055103A KR1020150157842A KR20150157842A KR20170055103A KR 20170055103 A KR20170055103 A KR 20170055103A KR 1020150157842 A KR1020150157842 A KR 1020150157842A KR 20150157842 A KR20150157842 A KR 20150157842A KR 20170055103 A KR20170055103 A KR 20170055103A
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- Prior art keywords
- leaves
- sweet potato
- stem
- leaf
- powder
- Prior art date
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- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
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- 206010012735 Diarrhoea Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
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- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241000282849 Ruminantia Species 0.000 description 1
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- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
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- 240000006365 Vitis vinifera Species 0.000 description 1
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- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
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- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
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- 230000000007 visual effect Effects 0.000 description 1
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a dough using a sweet potato leaf and a stem for producing a dough of cotton, noodle or handmade cost using leaves and stalks of a sweet potato, and a method for producing the dough, And washing it; Boiling washed leaves or stems; Drying the boiled leaves or stalks; Pulverizing dried leaves or stalks, or leaves and stalks, into a powder of the size of flour particles; Mixing the powder and flour; Adding a predetermined amount of water to the mixture of the powder and flour, and kneading.
Description
The present invention relates to a dough using a sweet potato leaf and a stem and a method for preparing the same, and more particularly, to a sweet potato leaf and a stem which make a kneaded product of cotton, noodle, And a method of manufacturing the same.
Sweet potato is an alkaline food containing a large amount of fiber and starch and is widely known as a health food which is very beneficial to the human body. Its ingredients are 68.5% moisture, 26.4% carbohydrate, 1.8% protein, 0.6% fat, Carotene and vitamin B1, B2, C, and niacin.
It is possible to substitute stocks because it contains a large amount of carbohydrates, and has been cultivated as a horticultural crop since ancient times. It is a crop with excellent productivity because its yield per unit area is very large compared with other crops.
Here, it is well known that roots of sweet potato are used in various forms, as is well known.
However, the leaves of sweet potato containing iron, beta carotene, and vitamins are very rarely utilized, and they are all disposed of after harvesting sweet potatoes.
Accordingly, in order to utilize the sweet potato leaf, conventionally, as disclosed in Korean Patent Laid-Open Publication No. 10-2015-0072966, the functional nutrients contained in sweet potato leaves can be easily ingested through the drinking of sweet potato leaf tea A method of manufacturing tea using sweet potato leaves has been disclosed.
In addition, it can prevent vomiting and diarrhea and prevent aging. Sweet potato stalks containing anthocyanins and vitamins are used in various ways such as kimchi and stir fry. Recently, as disclosed in Korean Patent Registration No. 10-1282989 , A method of manufacturing sweet potato stem silage for the purpose of developing a new feed resource by manufacturing a silage having excellent digestibility to a ruminant using a sweet potato stem.
As described above, although the sweet potato leaves and stalks are used in various forms, their utilization is still insufficient, and a large amount of them are discarded.
[Prior Art Literature]
1. Korean Patent Publication No. 10-2015-0072966
2. Korean Patent Registration No. 10-1282989
It is an object of the present invention to solve the above-mentioned problems, and it is an object of the present invention to provide a method and apparatus for using sweet potato leaves and stalks which contain a component beneficial to the human body but are discarded in large quantities, The present invention also provides a dough using a sweet potato leaf and stem which can be used for a cotton, noodle or homemade cost, and a method for manufacturing the same.
According to another aspect of the present invention, there is provided a method of manufacturing a dough using a sweet potato leaf and a stem, the method comprising: cutting a leaf or stem of a sweet potato into a predetermined size and washing; Boiling washed leaves or stems; Drying the boiled leaves or stalks; Pulverizing dried leaves or stalks, or leaves and stalks, into a powder of the size of flour particles; Mixing the powder and flour; Adding a predetermined amount of water to the mixture of the powder and flour, and kneading.
According to the embodiment of the present invention, in the step of boiling the leaf or the stem, the color is boiled so as not to change.
According to the embodiment of the present invention, the boiled leaves or stems are dried naturally or are dried at a predetermined temperature for a predetermined time by hot air in a dryer.
According to an embodiment of the present invention, the mixture is composed of 10 to 30 wt% of powder and 70 to 90 wt% of flour.
According to the embodiment of the present invention as described above, dough containing sweet potato leaves and stalks can be used at the cost of cotton, noodles, The use of sweet potato leaves and stems provides a significant contribution to the increase in income from farms as well as the recycling of resources.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a method of manufacturing dough using sweet potato leaves and stalks according to an embodiment of the present invention. FIG.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of a dough using a sweet potato leaf and stem according to the present invention and a method of manufacturing the same will be described in detail with reference to the accompanying drawings.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a method of manufacturing dough using sweet potato leaves and stalks according to an embodiment of the present invention.
In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted so as to avoid obscuring the subject matter of the present invention.
A method of manufacturing dough using sweet potato leaves and stalks according to an embodiment of the present invention for producing doughs of cotton, noodle or handmade cost which are popular and frequently used by the leaves and stalks of sweet potatoes, 1, the sweet potato leaf / stem cutting / washing step S11, the washed leaf / stem boiling step S12, the boiled leaf / stem drying step S13, the dried leaf / stem pulverization step S14), a mixing step (S15) of pulverized powder and wheat flour, and a kneading mixture step (S16).
1) Sweet potato leaf / stem cutting / washing step (S11)
Cut leaves or stalks of sweet potatoes that have roots in the field to a predetermined size suitable for boiling or grinding as described below, and clean them to remove soil or dust from them.
At this time, as the cleaning tool, it is also possible to use air or air which is sprayed with water or high pressure.
2) washed leaf / stem boil step (S12)
Then, the washed leaves or stems are put into the water contained in a suitable tool such as a cauldron or the like, and then boiled to such an extent that the color does not change.
Therefore, when mixing dough with wheat flour, it is possible to maintain the inherent color of the green of the sweet potato leaf or stem, thereby providing a visual refreshing feeling.
3) boiled leaf / stem drying step (S13)
The boiled leaves or stems are dried under the appropriate conditions.
At this time, the boiled leaves or stems may be dried naturally over a long period of time, or may be dried for a predetermined time at a predetermined temperature through hot air in a dryer.
4) Dried leaf / stem pulverization step (S14)
Dried leaves or stems, or leaves and stems are mixed and ground to a powder of about 600 to 700 mesh size, which is the size of flour particles, through a mill.
5) mixing step (S15) of pulverized powder and wheat flour;
The powder of the leaf or stem pulverized as described above is mixed with wheat flour.
That is, the mixture of the powder and the flour is made of 10 to 30 wt% of powder and 70 to 90 wt% of flour.
6) Mixing kneading step (S16)
The mixture of the powder and flour is mixed with cotton, noodle or a certain amount of water suitable for making handmade beans.
Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.
[Example]
The dough using the sweet potato leaves and stalks of the present invention can be prepared by a process comprising the steps of cutting / washing the sweet potato leaf / stem / S11, washed leaf / stem boiling step S12, boiled leaf / stem drying step S13, The mixing ratio of the powder to the flour was 10 wt%, 20 wt%, and 20 wt%, respectively, in the mixture, the dried leaf / stem pulverization step (S14), the mixing step (S15) of the pulverized powder and flour, And 30wt%, respectively, and noodles (Example 1) and hand ratios (Example 2) were made using the same.
[Comparative Example]
The dough using the sweet potato leaves and stems was prepared in the same manner as in the examples of the present invention except that the mixing ratios of powders to wheat flour were 0 wt%, 40 wt% and 50 wt%, respectively, Example 1) and hand ratios (Comparative Example 2).
In the above, 10 kinds of noodles made from dough made from sweet potato leaves and stems and handmade beverages were randomly sampled by panelists in 10 to 50 years old men and women, and sensory evaluation on taste (A), flavor (B) and chewing sensation (C) The results are shown in Table 1.
(Noodle)
(Handmade money)
(Noodle)
(Handmade money)
* Very good 10 points, Good 8 ~ 9 points, Normal 6 ~ 7 points, Bad 4 ~ 5, Very bad 3 points or less
As can be seen from the Examples and Comparative Examples of the present invention, the doughs of the present invention showed good or excellent taste, flavor and tactile properties, as compared with the doughs of Comparative Examples, It was found that the taste, flavor and tactile sensation were remarkably improved as compared with the comparative example dough.
And, when the powder content of leaf or stalks of sweet potato was about 20 wt%, it was found to be the most excellent in taste, aroma and tactile sense when producing noodles or handmade raisins.
Although the present invention has been described in connection with certain exemplary embodiments, it is to be understood that the present invention is not limited thereto and that various changes and modifications will be apparent to those skilled in the art. Various modifications and variations are possible within the scope of the appended claims.
Claims (5)
Boiling the washed leaf or stem (S12);
Drying the boiled leaves or stem (S13);
(S14) mixing dried leaves or stems, or leaves and stems, into a powder of size flour particles;
Mixing the powder and flour (S15);
(S16) adding a predetermined amount of water to the mixture of the powder and the flour (S16), and kneading the kneaded mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150157842A KR20170055103A (en) | 2015-11-11 | 2015-11-11 | Paste using leaves and vines of sweet potato and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150157842A KR20170055103A (en) | 2015-11-11 | 2015-11-11 | Paste using leaves and vines of sweet potato and its manufacturing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20170055103A true KR20170055103A (en) | 2017-05-19 |
Family
ID=59049469
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150157842A KR20170055103A (en) | 2015-11-11 | 2015-11-11 | Paste using leaves and vines of sweet potato and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20170055103A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102647678B1 (en) * | 2022-12-15 | 2024-03-15 | 정두희 | Manufacturing method of feedstuff additive using the by-products of sweet potato and feedstuff containing thereof |
-
2015
- 2015-11-11 KR KR1020150157842A patent/KR20170055103A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102647678B1 (en) * | 2022-12-15 | 2024-03-15 | 정두희 | Manufacturing method of feedstuff additive using the by-products of sweet potato and feedstuff containing thereof |
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