KR20200034235A - Functional sweet potato puree and method for manufacturing the same - Google Patents

Abstract

The present invention relates to a functional sweet potato puree capable of long-term storage at room temperature, and a method for manufacturing the same. In the present invention, artificial additives are not added to sweet potatoes, various kinds of extracts or fruit juices are added to increase health functional properties, and long-term storage of the functional sweet potato puree at room temperature is possible, thus the functional sweet potato puree can be useful as a sweet potato product that can be easily consumed.

Description

Functional sweet potato puree and method for manufacturing the same}

The present invention relates to a functional sweet potato puree capable of long-term storage at room temperature and a method for manufacturing the same.

Sweet potato is widely cultivated all over Korea and is about 3m long. The stalk takes a long time along the ground and takes root. The leaves are misaligned, the leaf body is shallowly divided into a heart shape, and juice is produced when the leaves and stems are cut. It takes root from the base of the petiole at the bottom of the stem, a part of which grows in the ground and becomes a tuber, a sweet potato. The shape varies from a pointed cylindrical shape to a ball shape, and the colors vary from white, yellow, light red, red, and light purple. In July-August, several flowers hang on the peduncle from the leaf axil in the shape of a light red morning glory. Calyx is divided into five. The corolla is funnel-shaped and has 5 stamens and 1 pistil. The fruit is a ball-shaped fruit, with 2-4 dark brown seeds ripening.

Sweet potato contains 69.39% of moisture, 27.7% of sugar, and 1.3% of protein. The main ingredient is starch. Higher sugar and vitamin C content than potatoes. Before World War II, most of them were consumed for food, but recently, edible food was around 40%, so it is mainly used for corrosion or snacking, not as a food supplement. For industrial use, about 30% is used for starch, and it is used a lot as raw materials such as syrup, glucose, sweets, edible processed products, pharmaceuticals, cosmetics, alcohol, whiskey, and shochu. It is also used for animal feed such as pigs, and leaves and stems are used as green manure to maintain the productivity of the ground.

Sweet potatoes are used for simple food, about 67%, self-sufficiency is 100%, and processing is limited to drinks, pigments, confectionery, etc., about 7%.

Bio-sweet potato has a thin outer skin and a moisture content of about 70%, which makes it difficult to store for a long time, and Japan, which has developed storage technology earlier, is in charge of exporting sweet potatoes worldwide.

In particular, sweet potatoes have recently been selected as the world's top 10 health foods, and their popularity has increased, and European countries, which have had little consumption of sweet potatoes, have increased interest in sweet potatoes.

Accordingly, the present inventors have completed the present invention by establishing a processing method capable of long-term storage at room temperature while being able to easily consume sweet potato, as a result of continuous research on the processing method of sweet potato.

(0001) Korean Registered Patent KR 10-1776146

An object of the present invention is to provide a functional sweet potato puree prepared from the functional sweet potato puree and a method for producing a functional sweet potato puree capable of long-term storage at room temperature and excellent in health function.

The present invention is a first step of washing and drying sweet potatoes; A second step of manufacturing the sweet potato by heating the sweet potato in the first step; A third step of first crushing the sweet potato of the second step; A fourth step of secondly grinding the first crushed sweet potato of the third step; 5th step of adding 10-30% by weight of the total weight of Sanya herb extract or fruit juice to the crushed sweet potato of the above step 4 and then stirring; And it provides a method for producing a functional sweet potato puree comprising the step of sterilizing the crushed product of the fifth step in a wrapping paper.

In addition, the present method provides a functional sweet potato puree prepared by the above method.

The functional sweet potato puree of the present invention does not add an artificial additive to sweet potato, and increases the health function by adding various types of extracts or fruit juices, and is useful as a sweet potato food that can be easily consumed because it can be stored for a long time at room temperature. You can.

Figure 1 is a picture of the sweet potato puree according to the content ratio of sweet potato and sanyacho extract: 1 (5: 5), 2 (6: 4), 3 (7: 3), 4 (8: 2), 5 ( 9: 1).
Figure 2 is a picture comparing the fiber of the sweet potato puree (left), primary grinding functional sweet potato puree (Comparative Example 3, middle), and secondary grinding functional sweet potato puree.
Figure 3 is the sweet potato (%) of Example 1 and Sanyacho extract (%) 70:30 (right), the peeled sweet potato of Example 1 (%) and Sanyacho extract (%) 70:30 (middle) , A photograph showing the results of analyzing the size of particles by dissolving sweet potato puree (left) of Comparative Example 3 in water.

Hereinafter, the present invention will be described in detail.

The present invention is a first step of washing and drying sweet potatoes;

A second step of manufacturing the sweet potato by heating the sweet potato in the first step;

A third step of first crushing the sweet potato of the second step;

A fourth step of secondly grinding the first crushed sweet potato of the third step;

5 to 10 to 50% by weight of the total weight of Sanya herb extract or fruit juice added to the crushed sweet potato of the above step 4 and then stirred; And

It provides a method of manufacturing a functional sweet potato puree comprising the six steps of sterilizing the pulverized product in the above five steps in a wrapping paper.

In the present invention, the term "puree (puree)" is a fruit or vegetable thickened and is in a liquid state.

The sweet potato may be any one selected from the group consisting of chestnut sweet potato, pumpkin sweet potato, purple sweet potato and chestnut sweet potato, and may be orange sweet potato.

The sweet potato may be a non-commercial sweet potato, and when using a non-commercial sweet potato, cost can be reduced, thereby increasing economic value. Specifically, the price of raw sweet potato is 2,000 won per kg (average 1,000 ~ 1,500 won), but functional sweet potato puree may be 130g 1,500 ~ 2500 won.

The washing in the first step may be performed by spraying ultrasonic washing water with high pressure.

The drying in the first step may be infrared drying.

In the second step, the sweet potato may be put in a grinder and pulverized first to minimize the particle size and remove a portion of the fiber containing sweet potato.

In the above step 3, all fibers contained in the primary crushed sweet potato are completely crushed. In the second crushed sweet potato, the fiber of the sweet potato was not confirmed, and a 30 mesh sieve can also be passed through.

The Sanyacho is Cudrania, Pork Potato, Moth, Yulpi, Goji, Gujeolcho, Eoseongcho, Sambaekcho, Yeoju, Kamajung, Tokomari, Stone Parsley, Dandelion, Ginger, Ginger, Purslane, Poppy, Omija, Jaso, Phosphorus, Dishflower, Choridae, Rhododendron, plantain, brier, 칡, hut tree, balsam, persimmon chrysanthemum, persimmon, garlic, deodeok, bellflower, ginwort, motherwort, ginkgo biloba, violet, mustard, motherwort, thorny peel, ivy, sumac, fir, arrow Tree, elm, leather tree, mulberry, mugwort, ginseng vine, raindrop, pongee, bamboo, creeper, hound, squirrel, swimming, evening primrose, crow, snail, dongle, thistle, blue vine, acacia, wasson, redwood, camellia , Mustard, peach, cypress, juniper, pine tree, yew tree, pine, coltsfoot, oleander, loofah, lavender, onion, cheonma, yakon, gombae cabbage, peony, basil, sony bread, mugwort, yam, sarina , Any one or more selected from the group consisting of minced greens, pit balls, horsetail, wild grass, tuna, chicken coop, sedum, castor, red curry, coriander, beet and lemon balm, to increase the lack of sweet potatoes, or to increase consumer's You can add Sanya herb extract to suit your taste or needs.

The fruit juice may be any one or more selected from the group consisting of apples, pears, melons, watermelons, kiwis, peaches, strawberries, pineapples, citrons, and plums, to increase ingredients lacking in sweet potatoes, or to suit consumer preferences or needs Sanya herb extract can be added.

The sweet potato processing method may further include the step of preparing a sweet potato by roasting the sweet potato of the first step.

In one embodiment of the present invention, the roasted sweet potato can be prepared by adding sweet potato to a kiln lined with clay or putting sweet potato in a kiln and then baking it at 160 ° C. for 100 minutes. This process takes a long time, can damage the machine, and may find sweet potato fiber when crushed.

When you roast sweet potatoes for a long time at low temperature, the deep taste of sweet potatoes is preserved, and sweet potatoes are a method of roasting sweet potatoes that can be consumed most deliciously by a person.

In one embodiment of the present invention, the primary grinding in step 3, and the secondary grinding in step 4 can be used to crush all the fibers that sweet potatoes generally have, and the primary grinding can find sweet potato fibers. have. In the first pulverization, the particles are not ground and remain as lumps. In the second pulverization, all fibers are pulverized to uniformly grind the particles (see FIGS. 2 and 3).

In one embodiment of the present invention, it is possible to add 10 to 30% by weight of the total weight of Sanya herb extract or fruit juice to the pulverized group sweet potato of the above step 4, and to less than 10% of Sanya herb extract or fruit juice When included, stirring is not achieved with the crushed sweet potato, and when it is included at 50% or more, the crushed sweet potato and the Sanya herb extract or fruit juice are separated without mixing (see FIG. 1).

The sterilization of step 6 can be sterilized by treating the packaged sweet potato at 121 to 150 ° C for 25 to 35 minutes.

The packaging of step 6 may be a wrapping paper coated with silver foil. The wrapping paper coated with silver foil is not denatured during the sterilization step and can be stored for a long time.

In the present invention, the wrapping paper coated with the silver foil is blocked with sunlight in 5 or more layers, and the preservability of food can be reliably increased for long-term preservation.

A retort pouch is made of two or more plastic films or a film with high heat resistance, which is made by adhering an aluminum foil. Speak. The retort pouch uses a laminated film, which is usually made by laminating plastic films or aluminum foils of different properties. In the present invention, the packaging material is not limited thereto, and preferably, a retort packaging material may be used. If the functional sweet potato puree of the present invention is put into a retort packaging material and sterilized, it can be easily consumed in a squeezed form if long-term preservation is possible without degeneration.

Through this, it is possible to distribute at room temperature without any additional process, and since it is possible to manufacture a functional sweet potato puree useful as a health function, it can be exported not only domestically, but also abroad.

In addition, the functional sweet potato puree of the present invention is a sweet potato processed food that can increase the value of sweet potato because it can be customized to fit the consumer's preferences, health status, etc. Sweet potato puree of the present invention can produce a food in a squeezed form without the need to add an additive.

Hereinafter, preferred embodiments of the present invention will be described in detail, but the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the contents introduced here are thorough and complete, and are provided to sufficiently convey the spirit of the present invention to those skilled in the art.

< Example  1> Functional Sweet Potato Puree  Manufacturing method

1) Sweet potato washing and drying

In order to remove foreign substances such as soil, dust, and bacteria on the harvested sweet potato, the sweet potato was washed with ultrasonic washing water by high pressure spraying, and the dried sweet potato was completely dried on the surface of the sweet potato using an infrared drying device.

2) Manufacture of sweet potatoes

In 1), the washed and dried raw sweet potato was put in a kiln to prepare a sweet potato. At this time, after putting the ocher on the kiln, put sweet potato, or cover the sweet potato with ocher and bake it at 160 ° C for 100 minutes to prepare a sweet potato.

3) Preparation of Sanyacho extract

Sanyacho (Kujijippong, Pork Potato) 200g was added to 1000ml of water and dehydrated for 2 hours to prepare a Sanyacho hot water extract.

4) Preparation of fruit juice

Fruit juice was prepared by putting the washed fruit (apple) in a juicer and squeezing it.

5) Functional Sweet Potato Puree  Produce

The peel of the group sweet potato of 2) is separated, first pulverized using a grinder, and then pulverized to fibers that are not crushed second. The fruit juice of Sanyacho extract (90:10, 80:20, 70:30, 60:40, 50:50) or 4) of the above-mentioned 3) to the crushed sweet potato in various ratios (90:10, 80:20, 70:30, 60:40, 50:50) and stirred, followed by sterilization at 121 ° C for 30 to 40 minutes. The sterilized functional sweet potato puree is injected into a wrapping paper (5-ply retort pouch) using an extruder. The wrapping paper is a wrapping paper coated with silver foil (5-ply retort pouch).

< Comparative example  1> Sweet Potato Puree  Manufacturing method

Prepared in the same manner as in steps 1) to 5) of Example 1, and the water (water) added in step 5) was sweet potato puree with water: 70:30.

< Comparative example  2> Sweet potatoes with different roasting time Puree  Manufacturing method

In step 2) of Example 1, the sweet potato was covered with ocher and baked at 160 ° C. for 80 minutes to use a sweet potato, and a sweet potato puree was prepared. It was prepared with 3) Sanyacho extract (70:30) in Gun sweet potato.

< Comparative example  3> Sweet potatoes with different grinding stages Puree  Manufacturing method

In step 5) of Example 1, first crushing was performed using a grinder, and then sweet potato puree was prepared without second crushing. It was prepared with 3) Sanyacho extract (70:30) in Gun sweet potato.

< Comparative example  4> Sweet Potato Packed in Regular Packer Puree  Manufacturing method

In step 5) of Example 1), the sweet potato puree was sterilized by putting it in a packaging without silver foil. It was prepared with 3) Sanyacho extract (70:30) in Gun sweet potato.

< Comparative example  5> Sweet potato without sterilization Puree  Manufacturing method

In step 5) of Example 1), sweet potato puree without sterilization was prepared. It was prepared with 3) Sanyacho extract (70:30) in Gun sweet potato.

< Example  2> Functional Sweet Potato Puree  Character analysis

<2-1> Viscosity measurement

The viscosity was measured at 10 rpm with a viscometer (RVDVE E8487679, Brookfield Engineering Lab Inc., USA). At this time, the viscosity after 60 seconds was measured by installing the RV spindle O6.

As a result of measuring the viscosity and physical properties according to the difference in the content of the sweet potato and Sanya herb extract or fruit juice, as shown in Tables 1 and 2 below, it was confirmed that the higher the moisture content, the lower the viscosity, and the Sanya herb extract or fruit juice. At 10%, the viscosity was high, making it difficult to eat, and at 40%, it was dilute and difficult to eat.

It was suitable to ingest 20% or 30% of sweet potato and Sanya herb extract or fruit juice, and the highest preference was given when the sweet potato and Sanya herb extract or fruit juice was 30%.

Sweet potato (%) Sanya herb extract (%) Viscosity (mPa · s) Physical properties 90 10 7.0 * 80 20 6.0 ** 70 30 5.0 *** 60 40 3.5 * 50 50 1.0 -

Sweet potato (%) Fruit juice (%) Viscosity (mPa · s) Physical properties 90 10 7.2 * 80 20 6.2 ** 70 30 5.2 *** 60 40 3.8 * 50 50 1.0 -

<2-2> Sensory evaluation

The color, aroma, taste, and overall preference were evaluated on 100 trained sensory personnel using a nine-point scale. The evaluation criteria were described as [10 points: very good, 8 points: good, 6 points: normal, 4 points: slightly disliked, 2 points: disliked, 1 point: very disliked].

As a result of sensory evaluation according to the content of sweet potato and Sanya herb extract or fruit juice, as shown in Tables 3 and 4, the addition of 30% Sanya herb extract and fruit juice showed the best color, flavor, taste, and overall preference. It was confirmed that the addition of 20% was the second highest. When the content of Sanyacho extract is high, the taste of Sanyacho is much higher, so the overall preference is lowered, and the Sanyacho extract and crushed sweet potato are separated (FIG. 1). .

Sweet potato (%) Sanya herb extract (%) Color incense flavor Comprehensive symbol map 90 10 8.0 6.0 8.0 7.3 80 20 8.0 8.0 8.0 8.0 70 30 8.0 8.0 10.0 8.7 60 40 6.0 6.0 4.0 5.3 50 50 4.0 4.0 4.0 4.0

Sweet potato (%) Fruit juice (%) Color incense flavor Comprehensive symbol map 90 10 6.0 6.0 6.0 6.0 80 20 8.0 8.0 8.0 8.0 70 30 8.0 8.0 10.0 8.7 60 40 8.0 8.0 6.0 7.3 50 50 4.0 4.0 4.0 4.0

In addition, as a result of comparing the overall preferences of Examples and Comparative Examples 1 to 5, when using water, the sweet potato taste is diluted and the preference is lowered (Comparative Example 1). The preference was low (Comparative Example 2). In the case of primary grinding only, the size of sweet potato particles was too large to be consumed (Comparative Example 3), and packaging (Comparative Example 4) or sterilization (Comparative Example 5) did not affect overall preference.

division Sweet Potato Puree Comprehensive symbol map Example 1 Sweet potato (%) Sanya herb extract (%) 90 10 7.3 80 20 8.0 70 30 8.7 60 40 5.3 50 50 4.0 Sweet potato (%) Fruit juice (%) 90 10 6.0 80 20 8.0 70 30 8.7 60 40 7.3 50 50 4.0 Comparative Example 1 Use water 4.0 Comparative Example 2 Bake at 160 ℃ for 80 minutes 6.0 Comparative Example 3 1st grinding only 2.0 Comparative Example 4 Use regular wrapping paper 8.0 Comparative Example 5 Sterilization X 8.0

< Example  3> Functional Sweet Potato Puree  Long-term preservation analysis

Sweet potato puree of Examples and Comparative Examples 1 to 5 Stored at 20-25 ° C., the time taken for the sweet potato puree to decay was measured, the average of the decay time was obtained, and the results are shown in Table 6 below.

After going through the packaging and sterilization process of step 5) in Example 1 of the present invention, long-term storage was possible at room temperature for at least 12 months.

division Sweet Potato Puree Average time to decay Example 1 Sweet potato (%) Sanya herb extract (%) 90 10 12 months or more 80 20 12 months or more 70 30 12 months or more 60 40 12 months or more 50 50 12 months or more Sweet potato (%) Fruit juice (%) 90 10 12 months or more 80 20 12 months or more 70 30 12 months or more 60 40 12 months or more 50 50 12 months or more Comparative Example 1 Use water more than 6 month Comparative Example 2 Bake at 160 ℃ for 80 minutes 12 months or more Comparative Example 3 1st grinding only 12 months or more Comparative Example 4 Use regular wrapping paper 4 months Comparative Example 5 Sterilization X 5 days

< Example  4> Functional Sweet Potato Puree  Fiber presence analysis

The sweet potato puree of Examples and Comparative Examples 1 to 5 was spread on a glass plate to analyze the presence or absence of fibers to indicate O when fiber was found, and X if not found, and shown in Table 7 below.

As a result, sweet potato fibers were found only in Comparative Examples 2 and 3.

division Sweet Potato Puree Fiber presence Example 1 Sweet potato (%) Sanya herb extract (%) 90 10 X 80 20 X 70 30 X 60 40 X 50 50 X Sweet potato (%) Fruit juice (%) 90 10 X 80 20 X 70 30 X 60 40 X 50 50 X Comparative Example 1 Use water X Comparative Example 2 Bake at 160 ℃ for 80 minutes O Comparative Example 3 1st grinding only O Comparative Example 4 Use regular wrapping paper X Comparative Example 5 Sterilization X X

In addition, as a result of comparing the fibers contained in the functional sweet potato puree before, after the first grinding, and after the second grinding, it was confirmed that the sweet potato fibers were completely ground after the second grinding (FIG. 2).

< Example  5> Functional Sweet Potato Puree  Particle size analysis

The sweet potato puree of Examples and Comparative Examples 1 to 3 was passed through a 10, 15, 20, 25, 30 mesh sieve to pass through the sieve of each size, and if not, denoted as X, and if not, indicated in Table 8 below. Shown.

As a result, when performing the second pulverization step of step 4 of the present invention, it was confirmed that only 30 meshes were passed through the first pulverization.

division Sweet Potato Puree
Particle size (mesh sieve) Example 1 Sweet potato (%) Sanyacho
extract(%) 10 15 20 25 30 90 10 O O O O O 80 20 O O O O O 70 30 O O O O O 60 40 O O O O O 50 50 O O O O O Sweet potato (%) Fruit juice (%) 90 10 O O O O O 80 20 O O O O O 70 30 O O O O O 60 40 O O O O O 50 50 O O O O O Comparative Example 1 Use water O O O O O Comparative Example 2 Bake at 160 ℃ for 80 minutes O X X X X Comparative Example 3 1st grinding only O X X X X

In addition, the group 1 sweet potato (%) and Sanya herb extract (%) 70:30, Example 1 unpeeled group sweet potato (%) and Sanya herb extract (%) 70:30, Comparative Example 3 sweet potato puree Was dissolved in water to analyze the particle size.

As a result, the sweet potato puree of the first crushing of Comparative Example 3 had a sweet potato undissolved in water, and the sweet potato puree of (%) and Sanyacho extract (%) 70:30 without peeling of Example 1 had sweet potato puree. Although the particles were well released in the water, the peel remained on the bottom, and the sweet potato puree of Example 1 group sweet potato (%) and Sanyacho extract (%) 70:30 was uniformly released in water (FIG. 3). .

Claims (5)

Washing and drying sweet potatoes;
A second step of manufacturing the sweet potato by heating the sweet potato in the first step;
A third step of first crushing the sweet potato of the second step;
A fourth step of secondly grinding the first crushed sweet potato of the third step;
5 to 10 to 50% by weight of the total weight of Sanya herb extract or fruit juice added to the crushed sweet potato of the above step 4 and then stirred; And
A method of manufacturing a functional sweet potato puree comprising the step of sterilizing the crushed product of the step 5 in a packaging paper. The method of claim 1, wherein the sweet potato is any one selected from the group consisting of chestnut sweet potato, pumpkin sweet potato, purple sweet potato and chestnut sweet potato. The method of claim 1, wherein the Sanyacho is Cudrania, Pork Potato, Moth, Yulpi, Gugija, Gujeolcho, Eoseongcho, Sambaekcho, Yeoju, Kamajung, Tokomari, Stone Parsley, Dandelion, Ginger, Ginger, Purslane, Poppy, Omija, Jaso, Indongcho, hollyhock, iris, rhododendron, plantain, brier, perilla, oleander, balsam, chrysanthemum, perennial flower, persimmon, garlic, deodeok, bellflower, jinsug, motherwort, ginkgo biloba, violet, green mustard, mulberry, prickly pear, ivy , Lacquer, fir, arrowwood, elm, leather, mulberry, wormwood, ginseng vine, rain, pongee, bamboo, creeper, hound, sounder, swimming, evening primrose, copper rod, squirrel, roundworm, thistle, blue vine, acacia, Wasson, redwood, camellia, mustard, peach, cypress, juniper, pine, yew tree, pine, coltsfoot, oleander, sorghum, lavender, onion, cheonma, yacon, bear cabbage, peony, basil, sashimi bread, mugwort Whee , Aralia, fruticosa Trees, King godeulppaegi, jarigong, Equisetum arvense, pepper trees, Aster scaber, dayflower, sedum, method of castor, red chicory, coriander, bit and a functional sweet potato puree is at least one selected from the group consisting of lemon balm. The method of claim 1, wherein the fruit is any one or more selected from the group consisting of apple, pear, melon, watermelon, kiwi, peach, strawberry, pineapple, citron, and plum. Functional sweet potato puree prepared by the method of claim 1.

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