KR20200124379A - Method for extending shelf life of peeled taro and taro pie including peeled taro manufactured by using thereof - Google Patents

Abstract

The present invention relates to a method for extending shelf life of peeled taro and a taro pie including peeled taro including the same. According to the present invention, the method comprises: a first step of peeling taro to make peeled taro; a second step of mixing citric acid and a plum extract to make a mixed liquid; a third step of inputting the mixed liquid in water to make a diluted liquid, inputting and immersing the peeled taro in the diluted liquid for 10 to 20 mins, and putting out the peeled taro to make browning-prevented peeled taro; and a fourth step of boiling the browning-prevented peeled taro in water of 90 to 100°C to extend shelf life of the peeled taro. Accordingly, the present invention provides a method for extending shelf life of peeled taro to maximally extend the shelf life by four months at a low temperature. At the same time, the acrid taste of galactan, calcium hydroxide, and the like as well as a unique acrid taste of taro are removed through the method, and peeled taro with excellent taste is provided. Moreover, a pie is made with the peeled taro, thereby providing a taro pie capable of maintaining an initial state for about one week in a refrigerator or at room temperature without being hardened.

Description

Method for extending shelf life of peeled taro and taro pie including peeled taro manufactured by using thereof}

The present invention relates to a method for extending the shelf life of Can Torran, and to a toran pie including Can Toran manufactured using the same, and more particularly, a method for extending the shelf life of Can Toran capable of extending the shelf life of Can Taro up to 4 months at low temperatures. And it relates to a toran pie including can toran prepared by removing not only the unique taste of taro, but also special ingredients such as galactan and calcium hydroxide using this.

Root vegetables are all root-edible vegetables. Plants with enlarged roots such as radish, carrot, burdock, sweet potato, hemp, deodeok, bellflower, ginseng, and potatoes, taro, ginger, taro, garlic, etc. It includes both plants with enlarged subterranean stems, and plants with deformed leaves such as onions, salt bridges, etc., and recently, positive nutritional research results on these root vegetables are known, and food-related knowledge provides various media. The consumption of root vegetables is on a steadily increasing trend as they are spread through the market.

Among them, taro ( Colocasia antiquorum var.esculen t) is one of the crops called wooja , soil, land, and black soil, and the starch of taro has small particles, so it is very well digested when cooked and eaten as a baby food in Hawaii and Pacific islands. It is used, and in Korea, it is mainly used for the purpose of boiled foods that can be cooked and consumed immediately, such as taro soup and stewed taro.

However, since taro has a limited harvesting period and a short storage period, there is damage to farms due to oversupply that is temporarily shipped. Currently, in Korea, there is a problem in the treatment of excess production, so the excess is stored at low temperatures. Although the amount of cargo is controlled by means, problems such as softening due to tissue damage occurring during processing such as peeling and cutting, microbial contamination due to exposure of the cut surface to air, propagation and browning, and rapid increase in the amount of ethylene generated, such as storage and safety There is a problem that this remarkably falls.

In particular, the browning reaction is known to not only cause the peeled taro to have an undesirable color and smell, but also to lower the nutritional value.After cutting, cells are more susceptible to oxidative browning than the cells before cutting, so the freshness maintenance period is remarkable. There is a problem of falling, and it is not easy to use throughout the year as a food ingredient such as processed food.

Thus, in order to solve this problem, conventionally, a method for preventing deterioration of quality by applying a process having sterilization strength by lowering the pH has been provided. However, these existing known techniques have a problem of lowering the texture and taste of bakpitoran as time passes by using a large amount of the pH adjusting agent.

1. Korean Registered Patent Publication No. 10-1779861'Method of manufacturing vegetables with extended shelf life and vegetables with extended shelf life' 2. Korean Patent Publication No. 10-1441323'Taro processed products and taro health food using the same' 3. Korean Patent Publication No. 10-1398378'Peeled taro and method of maintaining freshness of peeled taro'

It is an object of the present invention to provide a method for extending the shelf life of Kantoran, which can extend the shelf life of up to 4 months at low temperatures.

In addition, by using the method of extending the shelf life of the cantoran, not only the arid taste peculiar to the taro, but also special arid taste ingredients such as galactan and calcium hydroxide are removed to produce a sensory superior cantoran, and a toran pie containing this It has its purpose to provide.

In order to achieve the above object, the method for extending the shelf life of Kantoran of the present invention includes the first step of preparing Kantoran by peeling the taro, the second step of preparing a mixture by mixing citric acid and plum extract, and adding the mixture to water. After diluting and diluting to prepare a diluent, the cantoran is put in the diluent and immersed for 10 to 20 minutes, and then the cantoran is taken out to prepare a browning-prevented cantoran, and the browning is prevented. It is characterized by including a fourth step of boiling can Taro at 90-100°C for 2-5 minutes to extend the shelf life of Can Taro.

In addition, when preparing the mixed solution of the second step, the citric acid and the plum extract are prepared by mixing in a weight ratio of 1: 2 to 4, and in the manufacturing of cantoran from which browning is prevented in the third step, the diluent is It is characterized in that the mixture is contained in an amount of 3 to 5% by weight based on the total weight.

In this way, the extended shelf life of Can Torran is characterized by being 3 to 4 months at 4 to 10°C.

In another method of manufacturing a toran pie according to the present invention, after preparing the kantoran with the extended shelf life, crush it and prepare it as crushed kantoran, and then mix the crushed kantoran, taro powder, and the prepared pie ingredients to prepare a dough. The first step of manufacturing, the second step of forming a molded product by putting the dough into a baking mold, a third step of topping the surface of the molded product with nuts, and baking the topping molded product in an oven to prepare a toran pie Characterized in that it comprises a fourth step, and more preferably, when preparing the dough in the first step, the crushed kantoran and taro powder are made of 5 to 15% by weight based on the total weight of the dough. to be.

The toran pie of the present invention prepared by the above manufacturing method prevents the aging of starch by using the can toran with the extended shelf life, so that it is not hardened for about one week at refrigerated or room temperature, and can be maintained in its original state. As a result, it is easier to store than a pie using only glutinous rice, and the biggest feature is that consumers can feel the sensual taste and texture as it was originally manufactured for a long time.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems that are not mentioned can be clearly understood by those of ordinary skill in the technical field to which the present invention belongs from the following description. There will be.

According to the present invention, there is provided a method for extending the shelf life of Kantoran, which can extend the shelf life of up to 4 months at low temperatures.

In addition, through the above expiration date extension method, not only the arid taste peculiar to taro, but also special ingredients such as galactan and calcium hydroxide are removed to provide excellent cantoran organoleptic. Using this cantoran, pies are prepared. Accordingly, a toran pie is provided that does not harden for about a week at refrigerated or room temperature and can remain in its original state.

1 is a view showing a method for extending the shelf life of Kan Toran according to the first embodiment of the present invention.
2 is a view showing a manufacturing process diagram of the toran pie according to the second embodiment of the present invention.
3 is a view showing the change in surface browning on the 7th day of storage after treatment for each type of anti-browning liquid.
Figure 4 is a view showing the change in surface chromaticity of 120 days storage of the kantoran of Example 1.

Hereinafter, the present invention will be described in detail, and detailed descriptions of known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted.

The present invention relates to a method for extending the shelf life of Can Torran, and more specifically, as shown in FIG. 1, the Can Toran production step (S10), the mixed solution production step (S20), the Can Toran production step ( S30), characterized by including the manufacturing step (S40) of the extended expiration date, this will be described in detail as follows.

<Method of extending the shelf life of Cantoran of the present invention>

1. First Step: Can Torran Manufacturing (S10)

First, in this step, the taro is peeled to prepare can-to-ran.

In other words, since taro's edible parts are mainly stalks in the ground and are grown in the ground, there is a tough thin outer layer surrounding the stalks. Therefore, in this step, kantoran is manufactured through a peeling step for edible use of fresh taro.

Since the polyphenolic material of cantoran prepared in this way is more present on the surface than in the center, tissue softening and browning phenomena occur immediately upon peeling. Therefore, the following steps must be taken.

2. Step 2: Preparation of mixed solution (S20)

In this step, citric acid and plum extract are mixed to prepare a mixture.

To explain, citric acid is known to have an anti-browning effect through an antioxidant action as a food additive, and it is commonly used.

However, when citric acid is used alone or applied for a long period of time, it has a disadvantage in that it softens the tissue or adds a unique scent of citric acid.

Thus, in the present invention, a mixture of citric acid and plum extract is applied in order to prevent body browning while maintaining the texture and to prevent the peculiar scent of citric acid from being felt, wherein the plum extract has a brix concentration of 8-10%, It is best to use one with an organic acid concentration of 45 to 55%.

In addition, when the citric acid and the plum extract are mixed, the mixed solution is preferably prepared by mixing at a weight ratio of 1: 2 to 4, wherein the content of the plum extract is contained in an amount of less than 2 weight ratio based on the weight of citric acid. If the citric acid content is relatively high, there is a concern that the tissue may be softened or the unique scent of citric acid may still be added.If the weight ratio exceeds 4, the color peculiar to plum extract is colored on the surface of the cantoran There is a possibility that the color of the product may change.

3. The third step: manufacturing canned food from browning is prevented (S30)

In this step, the mixed solution is added to water and diluted to prepare a diluted solution, and then the cantoran is put in the diluent and immersed for 10 to 20 minutes, and then the cantoran is taken out to prepare the cantoran from which browning is prevented. .

In other words, the mixed solution may soften the texture of the cantoran or destroy the useful components if the mixed solution is still used, and the mixed solution is diluted and used.

At this time, preferably, the diluent is characterized in that the mixed solution is contained in an amount of 3 to 5% by weight based on the total weight, and if the mixed solution is contained in less than 3% by weight, the content is too small, so that the anti-browning effect is insufficient. If it exceeds 5% by weight, the content is too large, and there is a risk of tissue softening and destruction of useful components.

In addition, the Kantoran is immersed in a diluent to prevent browning of the body while maintaining the texture as it is.When immersed in less than 10 minutes, the effect of preventing browning for the purpose of the present invention decreases, and the shelf life is up to 4 It becomes difficult to maintain until months, and if it exceeds 20 minutes, there is a fear that the taste of the taro will deteriorate, so it is important to soak for 10 to 20 minutes.

4. Fourth step: manufacturing of cantoran with extended shelf life (S40)

In this step, the browning-protected cantoran is boiled at 90-100°C for 2-5 minutes to extend the shelf life of the cantoran.

In other words, if the kantoran immersed in the diluent is sealed and stored as it is, it will become soft during storage. In addition, ingredients such as galactan and calcium hydroxide, which represent the special taste of taro, still remain, so when used for food, it is somewhat difficult to use by anyone of all ages due to the special taste of taro. Therefore, the Kantoran is characterized by being immersed for the appropriate time and then immediately taken out and then put into boiling water.At this time, the Kantoran has no color change, so that the special taste component of Taro can be removed and only the shelf life can be extended. To do this, it is best to boil it for 2 to 5 minutes at 90 to 100°C. If it is heated rapidly at a high temperature outside of the above temperature conditions or heated for a long time by lowering the temperature, the surface is easily broken. Since the sour taste is not completely removed, the desired effect of the present invention is not obtained. The shelf life of the Kantoran prepared in this way is the most important feature that is maintained for 3 to 4 months at 4 to 10°C, and the marketability is improved, and it can be seen that it is sufficiently available as a material for processed foods.

In the present invention, it is characterized in that to prepare a toran pie including kantoran having an extended shelf life as described above, and in more detail, as shown in FIG. 2, the dough manufacturing step (S50), the molded product manufacturing step (S60) , Topping step (S70). The toran pie manufacturing step (S80) will be described in detail as follows.

<The toran pie manufacturing process of the present invention>

1. Step 1: Preparation of dough (S50)

In this step, the cantoran prepared through the above extension method is first prepared, and then crushed cantoran is prepared.

In other words, the kantoran manufactured through the extension method is characterized in that the inside of the taro is made in a state that is easy to cook, and when used as a material for the toran pie of the present invention, the cantoran is prepared by using a food crushing device. It is prepared by crushing and has the advantage of giving some chewy texture when eating a pie.

Then, after preparing the usual ingredients for pie, a dough is prepared by mixing the prepared crushed cantaran and taro powder, and the prepared ingredients for pie.

In other words, by applying the ingredients for pies that are commonly used in pie manufacturing, more preferably milk, glutinous rice flour, eggs, sugar, salt, baking powder, cooking oil, and peas are mixed and maintained for a long period of time. In order to do this, the crushed kantoran and taro powder are further added to prepare a dough.

At this time, if only the mashed Kantoran is added, the physical properties are disturbed, making it difficult to maintain the shape of the pie.If only the Taro Powder is added, the texture of the Kantoran cannot be felt.It is best to mix the crushed Kantoran and Taro powder. It is good, and preferably, the taro powder and the mashed cantoran are mixed in a weight ratio of 1: 4 to 5, and when the content of the mashed can-toran is less than 4 weight ratio based on the weight of the taro powder, the texture is lowered. Some of the physical properties are hardened, making it difficult to maintain for up to one week, and if the weight ratio exceeds 5, the pie molding itself becomes difficult. The taro powder and the crushed kantoran are characterized in that it consists of 5 to 15% by weight based on the total weight of the dough, and when contained in less than 5% by weight, the texture of the crushed kantoran is difficult to feel and at the same time There is a limit to preventing the aging of glutinous rice starch from hardening the physical properties of the pie, and when it exceeds 15% by weight, there is a problem that the physical properties are softened.

The dough is most preferably 500 to 800 g of the glutinous rice powder per 1000 ml of the milk, 100 to 200 g of the egg (about 2 to 3), the sugar 20 to 50 g, the salt 1 to 5 g, the baking powder 1 to 3g, 5-10g of the cooking oil, 800-1200g of the peas, 50-80g of the taro powder, and 200-300g of the crushed Kantoran are added and kneaded to maintain the taste and shape that consumers most prefer. Or, the pie will not harden for up to one week at room temperature.

2. The second step: manufacturing the molded product (S60)

In this step, a molded product is manufactured by molding the dough into a baking mold.

In detail, in order to have a conventional baking form, the dough is formed into a molded product by molding it into a baking mold, and the baking form is irrelevant to any form, preferably having a thickness of 1 to 2 cm It is advisable to apply a baking mold in the form of a pie that is composed of a degree, which will give consumers a consistent taste and texture.

3. Third step: topping step (S70)

In this step, nuts are placed on the surface of the molded product and topping.

In other words, in this step, in order to supplement consumers with better texture and insufficient nutrients, nuts are topped on the surface of the molded product and topping, and any type of nuts may be applied, preferably sliced. Nuts are recommended, and more preferably, almond slices with the highest consumer preferences are best applied. At this time, it is characterized in that it is applied in an amount of 1 to 5% by weight based on the total weight of the molded product, which is difficult to give an increased texture to consumers when the content of the nut is less than 1% by weight, and exceeds 5% by weight. If you do, there is a concern that the ease of eating pies for consumers will be reduced due to excessive nuts.

4. Fourth Step: Toran Pie Manufacturing (S80)

In this step, the topped molding is baked in an oven to prepare a toran pie.

In other words, in order to cook the topping molded product and provide it to consumers, it is best to prepare it by baking it in an oven. At this time, it is best to perform the oven conditions at 150 to 180°C for 40 to 60 minutes, and if it is quickly cooked at a high temperature outside the above temperature conditions, the outside will burn and the inside will not be cooked.If heated at a low temperature for a long time, the texture of the pie It is most suitable to apply the above conditions.

Hereinafter, the present invention will be described in more detail with reference to examples, but these examples are for illustrative purposes only and are not intended to limit the protection scope of the present invention.

<Example 1. Preparation of Can Taro with an extended shelf life of the present invention>

First, taro was purchased on the market and then peeled using a peeling machine to prepare 500 g of canned taro.

Then, a mixture of citric acid and plum extract in a weight ratio of 1:3 was diluted with water to prepare a diluent, and the cantoran was immediately immersed in the diluent to prevent browning. At this time, the diluted solution was applied by adding 40 g of the mixed solution to 1000 ml of water and diluting it.

Then, after 15 minutes of immersion, the browning-prevented can toran was immediately taken out and boiled at 100° C. for 3 minutes to prepare an extended shelf life.

<Example 2. Preparation of toran pie of the present invention>

The cantoran prepared in Example 1 was crushed to prepare crushed cantoran.

Then, as ingredients for pie, milk 1000ml, glutinous rice flour 700g, egg 100g (2 pieces), sugar 30g, salt 3g, baking powder 2g, cooking oil 7g, pea cutting 1000g were prepared, 240g of crushed cantaro prepared above and taro powder 60g was put together and kneaded to prepare a dough.

Put the dough prepared in this way into a pie-shaped baking mold with a thickness of about 1.5 cm to prepare a molded product, sprinkle 100 g of almond slices evenly on the surface of the molded product, and bake it in an oven at 180°C for 50 minutes. Toran pie of the present invention was prepared.

<Comparative Example 1. Preparation of browning prevention cantoran 1>

It was prepared in the same manner as in Example 1, but instead of the mixed solution, 2% by weight of citric acid was applied to prepare browning-resistant Kantoran 1.

<Comparative Example 2. Preparation of browning prevention cantoran 2>

It was prepared in the same manner as in Example 1, but the mixture was made of citric acid and plum extract in a weight ratio of 1:5 to prepare anti-browning cantoran 2.

<Comparative Example 3. Preparation of browning prevention cantoran 3>

It was prepared in the same manner as in Example 1, but the immersion time was applied to 30 minutes to prepare browning-resistant kantoran 3.

<Comparative Example 4. Preparation of browning prevention cantoran 4>

It was prepared in the same manner as in Example 1, but heated for 10 minutes in boiling water at 100° C. to prepare browning-resistant kantoran 4.

<Experimental Example 1. Surface color change and chromaticity check>

1. Experiment method

Can Torran treated with 2% of the can Taro and citric acid of Example 1, the Can Torran treated with a mixture consisting of the citric acid and plum extract in a weight ratio of 1: 5 were stored at 4°C for 7 days, and then the 7th day The change in browning of the surface was visually confirmed.

In addition, the chromaticity was also confirmed on the 120th day of storage at 4°C for the cantoran of Example 1 and the cantoran not treated with an anti-browning solution as a control.

2. Experiment results.

As a result of the above experiment, first, it was confirmed that browning of the surface was slightly browned from the 7th day of low-temperature storage in the case of Kantoran, which applied the existing browning prevention method treated with citric acid as shown in FIG. , In the case of treating the mixed solution containing a relatively large amount of plum extract, it was confirmed that the color of Kantoran was changed as the color of the plum extract itself was added, whereas in the case of the Kantoran of Example 1 of the present invention, even on the 7th day It was confirmed that there was still no change in surface color.

In addition, in the chromaticity change, as shown in Fig. 4, in the case of the control group, the L value decreased to about -11.90 from the 8th week, and also increased by about +4.27 in the case of a value, and about + in the case of the b value. As it was confirmed that it increased significantly by 6.05, the color difference value of the control was the highest at 13.49, whereas the color difference value of Kantoran in Example 1 was not large even when the storage period was increased, and the color difference value was 3.04. It was confirmed that storage is possible without color change.

<Experimental Example 2. Confirmation of bacteria detection according to the storage period of Kantoran of Example 1>

1. Experiment method

For the purpose of setting the expiration date for the canned Torran in Example 1 of the present invention, it was confirmed whether or not the bacteria were detected as to whether it met the microbial quality standards of the Korea Food Research Institute.

At this time, the quality limit in the quality standard should be less than 10 ⁶ CFU/g for general bacteria during storage, and E. coli should not be detected.

The applied strains were Salmonella ( Salmoella sp. ) Listeria ( Listeria sp. ), Escherichia coli ( Coliform ), and the detection of general bacteria (Aerobic count).

As a control, kantoran (control 1) without the anti-browning solution treatment and kantoran (control 2) heated in boiling water at 100℃ for 30 seconds were targeted.

2. Experiment result

The experimental results were shown in Tables 1 to 4 below.

Salmonella detection according to storage period division Storage period (days) One 7 14 21 28 120 Control 1 n.d n.d n.d n.d n.d n.d Control 2 n.d n.d n.d n.d n.d n.d Example 1 n.d n.d n.d n.d n.d n.d

Whether Listeria is detected according to storage period division Storage period (days) One 7 14 21 28 120 Control 1 n.d n.d n.d n.d n.d n.d Control 2 n.d n.d n.d n.d n.d n.d Example 1 n.d n.d n.d n.d n.d n.d

Whether E. coli is detected by storage period division Storage period (days) One 7 14 21 28 120 Control 1 n.d n.d 1.67×10 ² 1.50×10 ² 1.70×10 ² 1.79×10 ² Control 2 n.d n.d n.d 1.30×10 ² 1.45×10 ² 1.67×10 ² Example 1 n.d n.d n.d n.d n.d n.d

Whether general bacteria are detected according to storage period division Storage period (days) One 7 14 21 28 120 Control 1 n.d n.d 1.03×10 ⁴ 1.29×10 ⁵ 3.90×10 ⁶ 4.03×10 ⁶ Control 2 n.d n.d n.d 1.00×10 ⁴ 1.55×10 ⁵ 1.29×10 ⁶ Example 1 n.d n.d n.d n.d 1.25×10 ⁴ 1.55×10 ⁴

As shown in Tables 1 to 4, it was confirmed that pathogenic strains such as Salmonella and Listeria were not detected in all sample sections during the storage period, but in the case of the Escherichia coli group, suspected colony was detected from the second week of storage in the control group 1. In the case of bacteria, it was confirmed that the amount of detection in control 1 increased rapidly from the 14th day of storage according to the storage period. In the control group 2, the amount of detection was less than that of the control group 1, but when stored for more than 3 weeks, E. coli and general bacteria were detected, and the purpose of the present invention can be stored for up to 4 months by simply blanching cantoran. It was confirmed that it was not. On the other hand, in the case of Example 1, the Coliform group was not detected while being stored for 120 days, and the general bacteria were less than the quality limit in the quality standard, and there was little increase in the number of bacteria, so it can be stored for up to 4 months. Was confirmed.

<Experimental Example 3. Confirmation of physical properties of Kantoran>

1. Experiment method

Physical properties were confirmed for the cantoran of Example 1 and Comparative Examples 3 and 4 of the present invention.

At this time, samples being vacuum-packed and being stored were randomly selected, and taro was cut to a thickness of 1 cm to prepare a sample.

As a control, it was applied in the same manner as in Example 1, but it was used as kantoran, which was not treated with an anti-browning solution.

2. Experiment result

As a result of the above experiment, in the case of the control, it was confirmed that the physical properties decreased significantly as the storage period increased, and it was confirmed that the physical properties were also decreased in the case of Comparative Examples 3 and 4, while in the case of Can Taro of Example 1, storage It was confirmed that there was almost no difference in physical properties even when the period was extended. Therefore, it is believed that storage at 4℃ for up to 4 months without any change in physical properties is possible.

<Experimental Example 4. Sensory test confirmation>

1. Experiment method

The same method as the manufacturing process of the toran pie prepared in Example 2 and the toran pie prepared in Example 2 was applied to a total of 70 men and women from their teens to their 70s, 5 each, but Comparative Examples 1, 2, 3, 4 Each of the toran pies 2, 3, 4, and 5 prepared by applying cantoran of was tested for preference. Texture, taste, and aroma were carried out on a 5-point scale. The scale at this time is very good; 5, good; 4, it is normal; 3, dislike; 2, I hate it very much; It was set to 1.

In addition, the degree of hardening was indicated by the above ○, △, and ×.

The sensory test was repeated twice over 2 days to ensure the accuracy of the test.

2. Experiment result

The sensory test results are shown in Table 5 below.

division Preference of texture Taste preference Incense preference Example 2
(Torran Pie 1) 4.1 4.2 4.4 Comparative Example 3
(Torran Pie 2) 3.9 3.0 1.9 Comparative Example 4
(Torran Pie 3) 2.5 2.0 3.5 Comparative Example 5
(Torran Pie 4) 2.4 3.3 3.2 Comparative Example 6
(Torran Pie 5) 2.0 3.2 3.8

Based on the results of Table 5, in the case of the toran pie 1 of Example 2, it was confirmed that the taste of the toran pie 1 of Example 2 was also high in terms of preference of texture and the taste of the taro was almost not produced.

However, in the case of the toran pie 2 to which the cantoran of Comparative Example 1 is applied, the characteristic scent of citric acid remains somewhat, so consumers' preference is lowered, and in the case of the toran pie 3 to which the cantoran of Comparative Example 2 is applied, the texture is slightly soft and the sweet taste is It was confirmed that the preference of consumers was not high, too. In the case of the toran pie 4 to which the can-toran of Comparative Example 3 was applied, the texture of the taro was lowered, and the overall acceptance was evaluated to be low. I did.

<Experimental Example 5. Confirmation of hardening degree>

1. Experiment method

Taro pie 1 prepared in Example 2 and the same method as the toran pie manufacturing process of Example 2 were applied, but the taro pie 6 using glutinous rice starch instead of the crushed taro and taro powder, and the taro pie 7 using only taro powder without the crushed taro As time passed, the degree of hardening was checked for each.

At this time, the degree of hardening was indicated by the above ○ (hard), △ (medium), and × (not hard).

2. Experiment result

The experimental results are shown in Table 6 below.

division 1 day 1 week 2 weeks Example 2
(Torran Pie 1) × × × Taro Pie 6 ○ ○ ○ Taro Pie 7 △ ○ ○

Based on the results of Table 6, in the case of the toran pie 1 of Example 2, both at room temperature or refrigeration, it was confirmed that it was not solidified by maintaining the initial state for up to 1 week, whereas in the case of toran pie 6, only 12 hours elapsed. Even so, it started to harden gradually, and the texture was not good because it hardened on the first day, and in the case of toran pie 7, the hardening speed was slower than that of toran pie 6, but it was confirmed that some of them began to harden gradually after 1 day.

<Experimental Example 6. Comparison of nutrient content between the toran pie of Example 2 and commercially available pies>

1. Experiment method

The content of nutrients between the toran pie of the present invention prepared in Example 2 and various types of pies on the market was compared.

At this time, the types of ingredients sold in the market were compared with Choco Pie, Jeonju Choco Pie, Fresh Cream Pie, and Haute Pie.

2. Experiment results,

The experimental results were shown in Table 7 below.

ingredient unit Taro Pie of Example 2 Choco Pie Jeonju
Choco Pie Fresh Cream Pie Haute pie calorie kcal 294.4 504.5 485.0 486.4 492.0 carbohydrate g/100g 44.9 49.0 56.3 46.0 52.0 protein g/100g 8.0 5.0 6.3 5.0 7.0 Fat g/100g 9.2 32.0 26.3 34.0 29.0 sugars g/100g 16.7 27.0 55.0 27.0 33.0 salt mg/100g 116.8 150.0 168.0 180.0 220.0 cholesterol mg/100g 22.3 21.0 83.8 41.0 83.0 Saturated fatty acid g/100g 1.9 20.0 27.5 18.0 17.0 trans fat g/100g 0.0 0.5 0.2 0.5 0.5

As shown in Table 7, in the case of the toran pie of Example 2, compared to the pies sold on the market, the calorie content of the toran pie is reduced by about 40% or more, the protein is increased by about 30% or more, and the saturated fatty acid is reduced by about 40% or more. , It was found that the toran pie of the present invention is a pie that does not harm the health of consumers.

As a result of the above, according to the present invention, a method for extending the shelf life of Kantoran, which can extend the shelf life of up to 4 months at low temperatures, is provided, and at the same time, galactan, calcium hydroxide, etc. As the special astringent ingredients of can be removed to provide excellent organoleptic can-toran, when making pies using this can-toran, there is also a toran pie that does not harden for about a week at room temperature or refrigerated to keep it in its original state. You can see that you can provide.

The present invention has been looked at around preferred embodiments, and those of ordinary skill in the art to which the present invention pertains will implement the detailed description of the present invention and other types of embodiments within the essential technical scope of the present invention. I will be able to. Here, the essential technical scope of the present invention is shown in the claims, and all differences within the scope equivalent thereto should be interpreted as being included in the present invention.

Claims (7)

The first step of peeling the taro to prepare kantoran;
The second step of preparing a mixture by mixing citric acid and plum extract,
A third step of diluting the mixed solution in water to prepare a diluent, and then adding the cantoran to the diluent and immersing it for 10 to 20 minutes, and then taking the cantoran out to prepare the cantoran flavored to prevent browning; and
Including; the fourth step of boiling the browning-prevented cantoran for 2 to 5 minutes at 90-100°C to extend the shelf life of the cantoran; including,
How to extend the shelf life of Can Torran.
The method of claim 1,
When preparing the mixed solution of the second step, characterized in that it is prepared by mixing the citric acid and the plum extract in a weight ratio of 1: 2 to 4,
How to extend the shelf life of Can Torran.
The method of claim 1,
In the production of cantoran from which browning is prevented in the third step, the diluent is characterized in that the mixed solution is included in an amount of 3 to 5% by weight based on the total weight,
How to extend the shelf life of Can Torran.
The method of claim 1,
The extended shelf life of the fourth step is characterized in that it is 3 to 4 months at 4 to 10 °C,
How to extend the shelf life of Can Torran.
After preparing the Kantoran prepared through the extension method of any one of claims 1 to 4, crush it and prepare it with crushed Kantoran, then mix the crushed Kantoran, taro powder, and the prepared pie ingredients to make a dough. A first step of manufacturing;
A second step of manufacturing a molded product by molding the dough into a baking mold,
A third step of topping the surface of the molded product with nuts, and
Including; a fourth step of preparing a toran pie by baking the topped molding in an oven
How to make a toran pie.
The method of claim 5,
When preparing the dough of the first step, the crushed kantoran and the taro powder are characterized by consisting of 5 to 15% by weight based on the total weight of the dough,
How to make a toran pie.
It is manufactured by the manufacturing method of claim 6 and is characterized by not hardening for up to 1 week,
Taro Pie.

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