KR20200069856A - Method for production of sweet potato - Google Patents
Method for production of sweet potato Download PDFInfo
- Publication number
- KR20200069856A KR20200069856A KR1020180157387A KR20180157387A KR20200069856A KR 20200069856 A KR20200069856 A KR 20200069856A KR 1020180157387 A KR1020180157387 A KR 1020180157387A KR 20180157387 A KR20180157387 A KR 20180157387A KR 20200069856 A KR20200069856 A KR 20200069856A
- Authority
- KR
- South Korea
- Prior art keywords
- sweet potato
- pressure tank
- permeate
- seconds
- maintaining
- Prior art date
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 71
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 71
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 23
- 241000234295 Musa Species 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 235000019634 flavors Nutrition 0.000 claims abstract description 15
- 239000012466 permeate Substances 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 12
- 230000006641 stabilisation Effects 0.000 claims description 6
- 238000011105 stabilization Methods 0.000 claims description 6
- 230000000149 penetrating effect Effects 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 230000006837 decompression Effects 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 4
- 239000008213 purified water Substances 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 230000000087 stabilizing effect Effects 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 2
- 244000291473 Musa acuminata Species 0.000 description 15
- 235000021015 bananas Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000004936 stimulating effect Effects 0.000 description 4
- 230000035515 penetration Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000008786 sensory perception of smell Effects 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23L19/105—Sweet potatoes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/29—Fruit flavours
-
- 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
- A23V2300/38—Multiple-step
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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 고구마 내부에 바나나향을 침투시켜 고구마 본연의 맛에 바나나향을 추가하여 고구마를 싫어하는 사람도 고구마를 먹을 수 있도록 유도함은 물론 호기심을 자극하여 고구마를 먹으면서 바나나를 먹는 것과 같은 호기심과 재미를 유발하는 바나나향이 첨가된 고구마 제조방법에 관한 것이다.The present invention induces a person who dislikes sweet potato to eat sweet potato by infiltrating the inside of sweet potato with banana flavor and adding the banana flavor to the original taste of sweet potato, as well as stimulating curiosity to have curiosity and fun like eating banana while eating sweet potato. It relates to a method for producing sweet potatoes with banana flavor added.
고구마(Ipomoea batatas L)는 열대와 온대지역에 걸쳐 광범위하게 재배되고 있으며 세계적으로 매우 중요한 식량 작물로 여겨지고 있다.Sweet potato (Ipomoea batatas L) is widely cultivated in tropical and temperate regions and is considered to be a very important food crop worldwide.
특히 환경적응성이 강하고 뿌리, 줄기, 잎을 모두 섭취할 수 있기 때문에 21세기의 식량, 에너지, 환경문제를 동시에 해결해 줄 수 있는 작물로 많은 관심을 받고 있다.In particular, it is receiving much attention as a crop that can solve food, energy, and environmental problems in the 21st century at the same time because it has strong environmental adaptability and can consume all of roots, stems, and leaves.
상기 고구마는 우리나라에서도 예로부터 쌀이나 다른 곡식을 대신하는 구황식물로 널리 재배되어 식용으로 이용되었으나 쌀의 자급이 이루어지면서 재배량이 감소하였다.The sweet potato has been widely cultivated and used as an edible plant in Korea since ancient times as a substitute for rice or other grains.
그러나 2000년대 들어 건강식품으로 알려지면서 다양한 음식의 부재료로 그 활용의 폭이 점차 넓어져 전국적으로 재배면적이 조금씩 증가하고 있는 추세이다.However, as it became known as a health food in the 2000s, the range of its use was gradually widening due to the absence of various foods, and the cultivation area is gradually increasing nationwide.
이러한 고구마는 식물성 섬유소가 풍부하므로 변비와 혈중 콜레스테롤치의 균형을 돕고 이 외에도 혈압조절, 노화방지, 항암작용 및 피부미용에도 효과가 있는 것으로 알려져 있다.Since these sweet potatoes are rich in vegetable fiber, it is known to help balance constipation and blood cholesterol, and in addition, it is known to be effective in blood pressure control, anti-aging, anti-cancer action, and skin care.
또한, 고구마는 수분을 제외한 대부분이 에너지 공급원인 탄수화물로 높은 열량식품이면서, 특히 비타민 C와 카로티노이드, 안토시아닌, 폴리페놀, 각종 무기물, 식이섬유의 함량이 높아 기능성 식품 및 사료로 널리 이용되고 있다.In addition, sweet potato is a high-calorie food as a carbohydrate that is mostly an energy source except for moisture, and is particularly widely used as a functional food and feed because of its high content of vitamin C, carotenoids, anthocyanins, polyphenols, various minerals, and dietary fiber.
고구마는 저장 중에는 수분이 감소하고 전분이 효소의 작용으로 당화하여 아주 단맛이 강하여 그대로 쪄서 먹거나 전, 튀김, 엿 등으로 조리, 가공해서 먹는 것이 일반적이다 또한, 알코올의 제조원료로도 많이 쓰이고 있으며, 최근에 와서는 그 찌꺼기에서 비타민 B12를 채취하기도 하였다.Sweet potato has a very sweet taste due to the decrease of moisture during storage and starch saccharification due to the action of enzymes, so it is common to eat steamed or cooked, processed, and eaten before, as well as used as a raw material for alcohol production. Recently, vitamin B12 was also collected from the debris.
한편, 바나나는 맛과 향이 자극적이지 않으면서도 미감을 자극하는 독특한 점이 있을 뿐만 아니라, 칼륨, 마그네슘을 포함하여 여러 가지 미네랄 성분이 풍부하게 함유되어 있으며, 또한 여분의 나트륨을 배출해서, 혈압을 떨어뜨리는 천연물질을 함유하고 있어 혈액을 개선시키는 효과가 크기 때문에, 특히 고혈압 환자와 심혈관계통의 환자에게 좋다.On the other hand, bananas not only have a stimulating taste and aroma, but also have a unique point of stimulating aesthetics, and they are also rich in various minerals including potassium and magnesium, and also discharge excess sodium to lower blood pressure. Since it contains natural substances and has a great effect of improving blood, it is particularly good for patients with hypertension and cardiovascular system.
한편, 바나나는 항산화력이 큰 성분을 포함하고 있어 면역력 강화식품으로서 잘 알려져 있다.On the other hand, bananas are well known as immune-enhancing foods because they contain ingredients with high antioxidant power.
또한, 바나나는 섬유질이 풍부하며, 변비 예방에 효과적이고 콜레스테롤을 체외로 배출시키는 다이어트 식품으로서도 잘 알려져 있다.In addition, bananas are rich in fiber, effective in preventing constipation, and are well known as diet foods that release cholesterol to the body.
이러한 바나나는 판매 등을 위하여 유통하게 되는데, 유통과정에 있어서 바나나의 운반 및 저장이 불가피하다 따라서, 바나나를 손상 없이 운반함으로써 상품성을 유지하는 것과, 장기간 신선하게 보관하는 것은 중요한 문제이다.These bananas are distributed for sale or the like. In the distribution process, it is inevitable to transport and store bananas. Therefore, it is an important problem to maintain the productability by transporting the bananas without damage and to keep them fresh for a long time.
따라서 고구마와 바나나를 함께 먹을 수 있는 방안이 강구되어야 한다.Therefore, a way to eat sweet potatoes and bananas together should be considered.
상기와 같은 문제점을 해결하기 위한 본 발명은 고구마 본연 맛과 더불어 누구나 좋아하는 바나나 맛을 느낄 수 있도록 하여 고구마를 싫어하는 사람도 먹을 수 있도록 후각을 자극하여 고구마 판매량을 향상시킬 수 있는 것을 목적으로 한다.The present invention for solving the above problems is to improve the sweet potato sales by stimulating the sense of smell so that anyone who dislikes sweet potatoes can eat by allowing everyone to feel the taste of bananas that everyone likes, in addition to the original taste of sweet potatoes.
상기 과제의 해결수단으로 본 발명 바나나 고구마 제조방법은 압력 탱크에 고구마를 삽입한 후 압축공기를 주입하여 진공상태로 가압하는 단계와,As a method for solving the above problems, a method for manufacturing banana sweet potato of the present invention comprises inserting sweet potato into a pressure tank and injecting compressed air to pressurize it in a vacuum.
상기 고구마를 진공상태에서 일정시간을 유지하여 고구마를 팽창시키면 고구마의 표면이 진공상태로 인해 외부로 당겨져 고구마의 표면과 내부 사이에는 공간이 형성되도록 유지하는 단계와,And maintaining the sweet potato in a vacuum for a certain period of time to expand the sweet potato so that the surface of the sweet potato is pulled to the outside due to the vacuum, thereby forming a space between the sweet potato surface and the inside.
상기 압력탱크의 내부 공기를 일정시간 동안 외부로 배출하는 배기단계와,And the exhaust step of discharging the internal air of the pressure tank to the outside for a predetermined time,
상기 압력탱크의 공기를 배기한 다음 고구마가 원상태로 복귀하면 고구마의 표면과 내부 사이에 형성된 공간을 일정시간 동안 안정화시키는 안정화 단계와,A stabilization step of stabilizing the space formed between the surface and the inside of the sweet potato for a certain time when the sweet potato returns to its original state after exhausting the air in the pressure tank;
상기 고구마의 표면과 내부 사이에 형성된 공간으로 바나나향과 정제수를 혼합 용해하여 침투액을 준비하는 단계와,Preparing a permeate by mixing and dissolving banana flavor and purified water into a space formed between the surface and the inside of the sweet potato;
상기 압력 탱크 내부에 설치된 스프레이로 침투액을 분무한 후, 압력 탱크 내부에 2.9 ∼ 3.1atm의 압축공기를 공급하여 40초 동안 가압한 다음 75초 동안 유지하여 고구마의 표면과 내부 사이 공간으로 침투액을 침투시킨 다음 압력 탱크에 압축공기를 105초 동안 배출하는 감압 과정을 거친 다음 20초 동안 유지하여 안정화시킨 다음 다시 압력 탱크에 침투액을 공급하고, 가압 및 감압하여 안정화시키는 과정을 3회 반복하여 침투액을 고구마조직 내부로 침투시켜 바나나향이 발생하는 것을 특징으로 하는 바나나 고구마 제조방법을 제공한다.After spraying the permeate with the spray installed inside the pressure tank, supplying compressed air of 2.9 to 3.1 atm into the pressure tank, pressurized for 40 seconds, and then maintained for 75 seconds to infiltrate the permeate into the space between the surface of the sweet potato and the inside. After passing through the decompression process of discharging compressed air to the pressure tank for 105 seconds, and then maintaining it for 20 seconds to stabilize it, supply the permeate to the pressure tank again, and repeat the stabilization process by pressurizing and depressurizing 3 times to sweeten the permeate. It provides a banana sweet potato manufacturing method characterized in that the banana scent is generated by penetrating into the tissue.
이상에서 설명한 바와 같이 본 발명 바나나 고구마 제조방법은 고구마에 바나나향을 침투시켜 고구마에 바나나향을 함께 느낄 수 있어 고구마를 싫어하는 유아나 아이를 포함하여 누구나 고구마를 먹을 수 있도록 하는 효과가 있다.As described above, the method of manufacturing banana sweet potato according to the present invention has the effect of penetrating banana flavor into sweet potato, so that everyone can feel the banana flavor in sweet potato, and everyone can eat sweet potato, including infants and children who dislike sweet potato.
따라서 본 발명은 고구마를 한번 가공하는 작업을 통해 고부가가치로 향상시켜 판매 수익을 극대화하는 효과가 있다.Therefore, the present invention has an effect of maximizing sales profit by improving to high added value through a process of processing sweet potato once.
도 1은 본 발명 압력 탱크의 우측을 도시해 보인 단면도.
도 2는 본 발명 압력 탱크의 정면을 도시해 보인 단면도.1 is a cross-sectional view showing the right side of the pressure tank of the present invention.
Figure 2 is a cross-sectional view showing the front of the pressure tank of the present invention.
상기와 같은 목적 및 효과를 달성하기 위하여 이하 첨부된 도면에 의해 상세히 설명하면 다음과 같다.In order to achieve the above object and effect is described in detail by the accompanying drawings as follows.
도 1은 본 발명 압력 탱크의 우측을 도시해 보인 단면도이고, 도 2는 본 발명 압력 탱크의 정면을 도시해 보인 단면도이다.1 is a cross-sectional view showing the right side of the pressure tank of the present invention, and FIG. 2 is a cross-sectional view showing the front side of the pressure tank of the present invention.
본 발명 바나나 고구마 제조방법은 압력 탱크(1)에 고구마를 삽입한 후 압축공기를 주입하여 진공상태로 가압하는 단계로 이루어진다.Banana sweet potato production method of the present invention consists of inserting sweet potato into the pressure tank (1) and injecting compressed air to pressurize it in a vacuum.
상기 고구마를 진공상태에서 일정시간을 유지하여 고구마를 팽창시키면 고구마의 표면이 진공상태로 인해 외부로 당겨져 고구마의 표면과 내부 사이에는 공간이 형성되도록 유지하는 단계로 이루어진다.When the sweet potato is kept in a vacuum for a certain period of time to expand the sweet potato, the surface of the sweet potato is pulled to the outside due to the vacuum, thereby maintaining a space between the sweet potato surface and the inside.
상기 압력탱크의 내부 공기를 일정시간 동안 외부로 배출하는 배기단계로 이루어진다.It consists of an exhaust step of discharging the internal air of the pressure tank to the outside for a certain period of time.
상기 압력탱크의 공기를 배기한 다음 고구마가 원상태로 복귀하면 고구마의 표면과 내부 사이에 형성된 공간을 일정시간 동안 안정화시키는 안정화 단계로 이루어진다.When the sweet potato returns to its original state after the air in the pressure tank is exhausted, a stabilization step is performed to stabilize the space formed between the surface and the inside of the sweet potato for a certain period of time.
상기 고구마의 표면과 내부 사이에 형성된 공간으로 바나나향과 정제수를 혼합 용해하여 침투액을 준비하는 단계로 이루어진다.The space formed between the surface and the inside of the sweet potato comprises a step of preparing a permeate by mixing and dissolving banana flavor and purified water.
상기 압력 탱크 내부에 설치된 스프레이(2)로 침투액을 분무한 후, 압력 탱크 내부에 2.9 ∼ 3.1atm의 압축공기를 공급하여 40초 동안 가압한 다음 70초 동안 유지하여 고구마의 표면과 내부 사이 공간으로 침투액을 침투시킨 다음 압력 탱크에 압축공기를 105초 동안 배출하는 감압 과정을 거친 다음 20초 동안 유지하여 안정화시킨 다음 다시 압력 탱크에 침투액을 공급하고, 가압 및 감압하여 안정화시키는 과정을 3회 반복하여 침투액을 고구마조직 내부로 침투시켜 바나나향이 발생한다.After spraying the permeate with the spray (2) installed inside the pressure tank, supplying compressed air of 2.9 to 3.1 atm into the pressure tank, pressurizing it for 40 seconds, and then maintaining it for 70 seconds to the space between the surface of the sweet potato and the inside. After infiltrating the permeate, the pressure tank undergoes a decompression process that discharges compressed air for 105 seconds, stabilizes it by maintaining it for 20 seconds, and then supplies the permeate to the pressure tank again, and repeats the process of stabilization by pressing and depressurizing 3 times. Banana flavor is generated by penetrating the permeate into the sweet potato tissue.
실시예 1Example 1
고구마 300kg과Sweet Potato 300kg and
바나나향 1000g에 정제수 8L을 혼합하여 용해하여 침투액을 준비한다.Prepare a permeate by dissolving and dissolving 8L of purified water in 1000g of banana flavor.
압력 탱크에 고구마를 삽입한 후 압축공기를 주입하여 진공상태로 가압하여 고구마의 표면과 내부 사이에는 침투공간이 형성하고 유지한다.After inserting the sweet potato into the pressure tank, compressed air is injected and pressurized in a vacuum to form and maintain the penetration space between the sweet potato surface and the inside.
상기 압력탱크의 내부 공기를 외부로 배기한 다음 고구마의 표면과 내부 사이에 형성된 침투공간을 일정시간 동안 안정화시킨다.The inside air of the pressure tank is exhausted to the outside, and then the penetration space formed between the surface and the inside of the sweet potato is stabilized for a certain period of time.
상기 침투액을 압력 탱크로 공급하고, 압력탱크 내부에 설치된 스프레이에 의해 고구마의 표면에 침투액을 분무한 다음, 압력 탱크 내부로 2.9 ∼ 3.1atm의 압축공기를 공급하여 40초 동안 가압한 후 75초 동안 유지하여 고구마의 표면과 내부 사이 공간으로 침투액을 침투시킨 다음 압력 탱크에 압축공기를 105초 동안 배출하는 감압 과정을 거친 다음 20초 동안 유지하여 안정화시킨 다음 다시 압력 탱크에 침투액을 공급하고, 가압 및 감압하여 안정화시키는 과정을 3회 반복하여 침투액을 고구마조직 내부로 침투시켜 완성한다.After supplying the permeate to the pressure tank, spraying the permeate on the surface of the sweet potato by spray installed inside the pressure tank, and then supplying compressed air of 2.9 to 3.1atm into the pressure tank for 40 seconds to pressurize for 75 seconds. It is maintained to infiltrate the permeate into the space between the surface of the sweet potato and the inside, and then undergoes a decompression process that discharges compressed air to the pressure tank for 105 seconds, stabilizes it by maintaining it for 20 seconds, and then supplies the permeate to the pressure tank, and The process of stabilizing under reduced pressure is repeated 3 times to complete the penetration of the permeate into the sweet potato tissue.
상기 완성된 고구마는 바나나향이 나고, 고구마를 먹어도 바나나향이 발생하여 후각을 자극한다.The finished sweet potato has a banana scent, and even after eating sweet potato, a banana scent is generated to stimulate the sense of smell.
1: 압력 탱크 2: 스프레이1: pressure tank 2: spray
Claims (1)
상기 고구마를 진공상태에서 일정시간을 유지하여 고구마를 팽창시키면 고구마의 표면이 진공상태로 인해 외부로 당겨져 고구마의 표면과 내부 사이에는 공간이 형성되도록 유지하는 단계; 와
상기 압력탱크의 내부 공기를 일정시간 동안 외부로 배출하는 배기단계; 와
상기 압력탱크의 공기를 배기한 다음 고구마가 원상태로 복귀하면 고구마의 표면과 내부 사이에 형성된 공간을 일정시간 동안 안정화시키는 안정화 단계; 와
상기 고구마의 표면과 내부 사이에 형성된 공간으로 바나나향과 정제수를 혼합 용해하여 침투액을 준비하는 단계; 와
상기 압력 탱크 내부에 설치된 스프레이(2)로 침투액을 분무한 후, 압력 탱크 내부에 2.9 ∼ 3.1atm의 압축공기를 공급하여 40초 동안 가압한 다음 75초 동안 유지하여 고구마의 표면과 내부 사이 공간으로 침투액을 침투시킨 다음 압력 탱크에 압축공기를 105초 동안 배출하는 감압 과정을 거친 다음 20초 동안 유지하여 안정화시킨 다음 다시 압력 탱크에 침투액을 공급하고, 가압 및 감압하여 안정화시키는 과정을 3회 반복하여 침투액을 고구마조직 내부로 침투시켜 바나나향이 발생하는 것을 특징으로 하는 바나나향이 첨가된 고구마 제조방법.After inserting sweet potato into the pressure tank (1), injecting compressed air to pressurize in a vacuum; and
Maintaining the sweet potato in a vacuum for a certain period of time to inflate the sweet potato so that the surface of the sweet potato is pulled to the outside due to the vacuum, thereby maintaining a space between the sweet potato surface and the inside; Wow
An exhaust step of discharging the internal air of the pressure tank to the outside for a predetermined time; Wow
A stabilization step of stabilizing the space formed between the surface and the inside of the sweet potato for a predetermined time when the sweet potato returns to its original state after exhausting the air in the pressure tank; Wow
Preparing a permeate by mixing and dissolving banana flavor and purified water into a space formed between the surface and the inside of the sweet potato; Wow
After spraying the permeate with the spray (2) installed inside the pressure tank, supplying compressed air of 2.9 to 3.1 atm into the pressure tank, pressurizing it for 40 seconds, and then maintaining it for 75 seconds, to the space between the surface of the sweet potato and the inside. After penetrating the permeate, the pressure tank undergoes a decompression process that discharges compressed air for 105 seconds, stabilizes it by maintaining it for 20 seconds, and then supplies the permeate to the pressure tank again, and repeats the process of stabilization by pressing and depressurizing 3 times. A method for producing sweet potato with banana flavor, characterized in that banana permeation is generated by penetrating the permeate into the sweet potato tissue.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180157387A KR20200069856A (en) | 2018-12-07 | 2018-12-07 | Method for production of sweet potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180157387A KR20200069856A (en) | 2018-12-07 | 2018-12-07 | Method for production of sweet potato |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20200069856A true KR20200069856A (en) | 2020-06-17 |
Family
ID=71406138
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020180157387A KR20200069856A (en) | 2018-12-07 | 2018-12-07 | Method for production of sweet potato |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20200069856A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160138135A (en) | 2014-04-01 | 2016-12-02 | 센젠 즈룬 드라이빙 테크놀러지 포 일렉트릭 비이클 컴퍼니 리미티드 | Rain awning system and electric vehicle having same |
-
2018
- 2018-12-07 KR KR1020180157387A patent/KR20200069856A/en unknown
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160138135A (en) | 2014-04-01 | 2016-12-02 | 센젠 즈룬 드라이빙 테크놀러지 포 일렉트릭 비이클 컴퍼니 리미티드 | Rain awning system and electric vehicle having same |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20200069855A (en) | Tomato manufacturing method thereof | |
| KR101492889B1 (en) | The functional apple to be manufacturing by reverse osmosis method and thereof manufacturing method | |
| EP2614726A1 (en) | Method for producing softened plant material | |
| CN101971873B (en) | Microwave vacuum drying method for banana slices | |
| CN104381998A (en) | Preparation method of instant vacuum freeze-dried tremella fuciformis after brewing | |
| KR102024272B1 (en) | Manufacturing method for black ginseng drink and black ginseng drink manufactured by the same | |
| KR101413066B1 (en) | Manufacturing method of colored lyophilization Pear and colored lyophilization Pear | |
| CN105011120A (en) | Beauty maintaining and young keeping edible fungus instant soup and preparation method thereof | |
| CN104187516A (en) | Preparation method of pickled emerald pickled broccoli | |
| KR20160097721A (en) | Garlic sprout cultivation methods using smart farm | |
| CN105028876A (en) | Manufacturing method of honey white fungus preserved fruits | |
| KR101240297B1 (en) | aqueous soaking solution for manufacturing fresh-cut banana and method for manufacturing fresh-cut banana using it | |
| CN106387267A (en) | Manufacturing method of guava preserved fruits | |
| CN106722502A (en) | A kind of ferment pulled figs and preparation method thereof | |
| KR20200069856A (en) | Method for production of sweet potato | |
| CN105053481A (en) | Making method of preserved honeydew water bamboos | |
| CN108936572A (en) | A kind of thick chilli sauce and preparation method thereof of passion fruit flavor | |
| KR100846129B1 (en) | Functional cooked meats containing pine-mushroom and process for the prepararion thereof | |
| CN104366447A (en) | Processing method of peony flower-white fungus sweet thick soup | |
| KR101663459B1 (en) | A radish kimchi for children and the manufacturing method | |
| KR102627899B1 (en) | The Method of smoked abalone ramen | |
| WO2019127519A1 (en) | Method for preparing leafy vegetable product and leafy vegetable product prepared thereby | |
| KR102647533B1 (en) | Low-calory tomato ketchup powder and the manufacturing method thereof | |
| KR102616727B1 (en) | Method of manufacturing high-protein phellinus linteus alcoholic drinks and phellinus linteus alcoholic drinks manufactured by the same | |
| KR102429074B1 (en) | Oriental medicine tea producing method containing ginger as main component and Oriental medicine tea produced by using the same. |