KR20210039595A - Manufacturing method of canned sweet potato sprout for immediate cooking and canned sweet potato sprout for immediate cooking manufactured by the same - Google Patents

Abstract

The present invention relates to a method of producing canned sweet potato stalks for instant cooking and canned sweet potato stalks for instant cooking produced thereby. The method of producing canned sweet potato stalks for instant cooking comprises the steps of: pretreating sweet potato stalks by soaking sweet potato stalks in water, washing the sweet potato stalks with cold water, and dehydrating the sweet potato stalks; cutting the pretreated sweet potato stalks and filling a tin can with a predetermined amount of the sweet potato stalks; putting the tin can with one side open, which is in a state of being filled with the sweet potato stalks, into a degassing container, supplying steam heat to the degassing container, and degassing the tin can; placing a lid on the open portion of the tin can and sealing the tin can; sterilizing the sealed tin can; and inspecting the sterilized tin can and then packaging the outside of the tin can. Accordingly, the canned sweet potato stalks produced thereby can be taken easily regardless of time and place, and the canned sweet potato stalks can have a long shelf life without the addition of preservatives.

Description

The manufacturing method of canned sweet potato sprout for immediate cooking and canned sweet potato sprout for immediate cooking manufactured by the same}

The present invention relates to a method for producing canned sweet potato sprouts for instant cooking, which can be easily eaten regardless of time and place, and has a long shelf life without adding preservatives, and canned sweet potato sprouts for instant cooking prepared thereby.

Recently, as the number of consumers who prefer healthy food is increasing due to the influence of well-being, the number of people looking for vegetables and vegetables regardless of the season is gradually increasing. In addition, as the food service industry develops and the number of double-income couples and single-person households increases, the number of people who are looking for convenient foods for instant cooking that can be consumed quickly by shortening the time to purchase and cook food materials is increasing.

However, there is a problem in that vegetables and vegetables have limited seasons suitable for consumption, and they must be made and eaten at home, and to be eaten outdoors, they must be packaged and carried in order to be eaten at a desired place. In particular, foods using vegetables and vegetables have a problem in that they are easily deteriorated due to high moisture, and thus, storage properties are deteriorated. In addition, most of the vegetables and vegetables contain a large amount of pectin, which is weak to heat. Due to the characteristics of the structure and composition, quality deterioration loss is large, and thus quality damage is caused in the manufacture of convenience foods for instant cooking that require a high-temperature sterilization process such as retort and canned food. There was a problem that consumers' preference was much lower than that of cooking meals at home and specialty restaurants because it was rapidly.

Therefore, from ancient times, wild vegetables such as sweet potato sprouts, gondre, and chwi-namul, and vegetables such as cabbage, radish, shiraegi, sweet potato sprouts, taro sprouts, and mushrooms are harvested in season, dried, and then soaked in water and cooked when necessary to use as food. Dried vegetables are a storage method for food materials with excellent storage properties that have been used for a long time. However, in order to cook these dried sprouts, it is necessary to soak it in water to soften the tissue, and it must be soaked in water for about 12 hours or more, and after soaking it must be boiled for another 1 to 2 hours, so it takes a long time to pretreat before cooking. There was an uncomfortable problem.

In order to solve this problem, a technique for softening the tissues of plants by treating dried vegetables with an alkaline solvent has been known, but treatment with such an alkaline solvent for food materials is very limited, and consumers' reactions to this are also negative.

In addition, the dried vegetables are treated at high pressure and high temperature for a certain period of time, and then the tissues are swollen and swollen by instantaneously lowering the pressure and cooling to loosen the bond between the tissues of the dried herbs, so that water can be easily absorbed by adding water. A softening technique was used. However, if the temperature or pressure is not accurately and precisely controlled, there is a problem that the tissue is broken or burned, and the value as a food material is lost.

As a method of manufacturing dried sprouts, freeze-drying in Korean Patent Application Publication Nos. 10-1996-0016748, 10-2007-0000278, Korean Patent Registration Nos. 10-0529965, 10-1111535, and 10-1214510 A method using a method or a method using a microwave or the like is known. However, these conventional techniques still have a problem in that the texture, shape and color of the raw material are not maintained or loss of nutrients due to the pulverization or cutting of the material in order to facilitate the cooking process.

Sweet potato sprouts are rich in dietary fiber, vitamins A, B, and C. They contain polyphenols (antioxidants), calcium, minerals, and iron, so they are good for joints. It improves the immunity and smoothes the metabolism of diabetes, and helps a lot in the treatment of diabetes and intestinal metabolism.

These sweet potato sprouts are mass-produced together with sweet potatoes at the same time during the sweet potato harvesting period in August-September, and are mainly consumed as vegetables or stir-fried, but because the recipes are not varied, they are boiled and dried for storage. As it is very short, there is a limit to consumption of sweet potato sprouts that are produced in large quantities at one time.There is a tendency that it does not meet the taste of consumers, so it is not practically connected to commercialization. There was a problem of increasing salinity. Accordingly, there is a need for a method of storing sweet potato sprouts for a long period of time in order to spread the consumption of sweet potato sprouts.

Republic of Korea Patent Publication No. 10-1996-0016748 Republic of Korea Patent Publication No. 10-2007-0000278 Korean Patent Registration No. 10-0529965 Korean Patent Registration No. 10-1111535 Korean Patent Registration No. 10-1214510

The technical problem to be solved in the present invention is a convenient food for instant cooking that can be easily eaten regardless of time and place, and has a long shelf life without adding preservatives, while maintaining the texture, shape and color of raw materials, and nutrition. It is intended to provide a method of manufacturing canned sweet potato sprouts for instant cooking that can minimize the loss of ingredients, and canned sweet potato sprouts for instant cooking prepared thereby.

One embodiment of the present invention is soaked by soaking sweet potato sprouts in water for 0.5 to 5 hours, and pre-treating the sweet potato sprouts by washing and dehydrating with cold water at 0 to 10°C; Slicing the pretreated sweet potato sprouts into a length of 3 to 15 cm, and filling a canned can with a prescribed amount; Injecting an open canned canned food in a state filled with sweet potato sprouts to a degassing box, supplying steam heat to the degassing box for 15 to 30 minutes so that the temperature of the sweet potato sprouts is 85 to 100°C to degas; In a state where the temperature of the degassed sweet potato sprout is maintained at 85 to 100° C., sealing the canned can by covering the opening of the canned can with a lid while maintaining a vacuum and using a sealer (Seamer). ; Putting the sealed canned cans in a sterilizer, heating them at 120 to 130° C. for 10 to 20 minutes, cooling with cooling water, and sterilizing them; And inspecting the sterilized canned cans and then packaging them outside.

The step of pre-treating the sweet potato sprout is to soak the sweet potato sprout in water for 0.5 to 5 hours, heat it at 90 to 100 °C for 10 to 30 minutes, and then wash and dehydrate the sweet potato sprout with cold water at 0 to 10 °C. May be preprocessing.

In the step of pre-treating the sweet potato sprout, the water for soaking the sweet potato sprout is carbonated water, and the cold water washing is performed by adding the soaked sweet potato sprout to cold water of 0 to 10°C, followed by ultrasonic treatment; In the step of filling the canned can with a prescribed amount, 100 parts by weight of the pretreated sweet potato sprouts are filled together with 50 to 70 parts by weight of a stock solution, and the stock solution is 100 parts by weight of purified water, and 20 to 50 parts by weight of sweet potato sprouts. , Licorice 50 to 70 parts by weight, sugars 5 to 10 parts by weight and 1 to 5 parts by weight of salt, put in a heating container, boiled, cooled, and filtered.

Another embodiment of the present invention provides canned sweet potato sprouts for instant cooking prepared by the method of manufacturing canned sweet potato sprouts for instant cooking according to the embodiment of the present invention.

The manufacturing method of canned sweet potato sprouts for instant cooking according to an embodiment of the present invention and the canned sweet potato sprouts for instant cooking prepared thereby has an effect as a convenience food for instant cooking that can be easily eaten regardless of time and place. . In particular, there is an effect that consumers can easily and quickly eat by applying them to various national dishes and side dishes without separate treatment such as washing, cleaning, drying, and pickling.

In addition, the canned sweet potato sprouts for instant cooking according to an embodiment of the present invention has an effect of having a long shelf life at room temperature without adding a preservative. Therefore, there is an effect of reducing the burden on refrigeration or freezing storage and reducing the hassle of thawing.

In addition, the canned sweet potato sprouts for instant cooking according to one embodiment of the present invention expands the vegetable tissue of the sweet potato sprouts, thereby rapidly recovering and maintaining the texture, shape and color of the raw material, and thus the loss of nutrients, especially , It has the effect of minimizing deterioration loss.

Hereinafter, embodiments of the present invention will be described in detail. However, this is presented as an example, and the present invention is not limited thereby, and the present invention is only defined by the scope of the claims to be described later.

One embodiment of the present invention is soaked by soaking sweet potato sprouts in water for 0.5 to 5 hours, and pre-treating the sweet potato sprouts by washing and dehydrating with cold water at 0 to 10°C; Slicing the pretreated sweet potato sprouts into a length of 3 to 15 cm, and filling a canned can with a prescribed amount; Injecting an open canned canned food in a state filled with sweet potato sprouts to a degassing box, supplying steam heat to the degassing box for 15 to 30 minutes so that the temperature of the sweet potato sprouts is 85 to 100°C to degas; In a state where the temperature of the degassed sweet potato sprout is maintained at 85 to 100° C., sealing the canned can by covering the opening of the canned can with a lid while maintaining a vacuum and using a sealer (Seamer). ; Putting the sealed canned cans in a sterilizer, heating them at 120 to 130° C. for 10 to 20 minutes, cooling with cooling water, and sterilizing them; And inspecting the sterilized canned cans and then packaging them outside.

The manufacturing method of canned sweet potato sprouts for instant cooking according to an embodiment of the present invention includes the steps of pre-treatment, filling in canned cans, degassing, sealing, sterilizing and packaging, using sweet potato sprouts, so that the texture, shape and color are improved. It is possible to provide canned sweet potato sprouts for instant cooking that is excellent and has excellent storage properties. In particular, it is possible to significantly shorten the soaking time of sweet potato sprouts than before, and even if pre-treatment through this soaking process quickly, it is possible to sufficiently expand the vegetable tissue of sweet potato sprouts, thereby quickly recovering the texture, shape, and color of the raw material. It has the effect of maintaining canned sweet potato sprouts for instant cooking. In addition, there is an effect of minimizing the loss of nutrients, in particular, deterioration loss in this process, and has the effect of greatly improving the storage at room temperature.

As a result, it is a convenient food for instant cooking that can be easily eaten regardless of time and place, and it is applied directly to various national dishes and side dish dishes without any separate treatment such as washing, grooming, drying, and pickling by consumers. There is an effect that you can eat. In addition, the canned sweet potato sprouts for instant cooking according to an embodiment of the present invention has an effect of having a long shelf life at room temperature without adding a preservative.

Hereinafter, the present invention will be described in more detail as follows.

Sweet potato sprouts used in the method for producing canned sweet potato sprouts for instant cooking according to an embodiment of the present invention may be used alone or in combination with other herbs such as dried sprouts or mushrooms. More preferably, it is better to use it alone. As for herbs that can be mixed and used, various herbs such as shiraegi, bracken, gondre, chwinamul, daraesun, tarodae, pumpkin goji, and mushrooms can be used. Siraegi, gondre, bracken or taro can be used as more preferable herbs. These herbs are known to be edible, dried wild vegetables, vegetables, vegetables, and various plants such as mushrooms and fungi can all be used, and the above herbs can be used alone or mixed according to the type of herbs for instant cooking. Can be used.

First, the pretreatment step is called by soaking sweet potato sprouts in water for 0.5 to 5 hours, and washing and dehydrating with cold water at 0 to 10° C. to pretreat the sweet potato sprouts. This pre-treatment step significantly shortens the soaking time of sweet potato sprouts compared to the prior art, and even if pretreatment is quickly performed through this soaking process, there is an effect that the vegetable tissue of sweet potato sprouts can be sufficiently expanded by the subsequent steps. . Thereby, there is an effect of rapidly recovering and maintaining the texture, shape, and color of the raw material to manufacture canned sweet potato sprouts for instant cooking.

In addition, the step of pre-treating the sweet potato sprout is to soak the sweet potato sprout in water for 0.5 to 5 hours, heat it at 90 to 100 °C for 10 to 30 minutes, and then wash and dehydrate with cold water at 0 to 10 °C. By pretreating the sweet potato sprout, the vegetable tissue of the sweet potato sprout can be more fully expanded, and the above-described effect can be further improved.

In addition, carbonated water is used as the water for soaking the sweet potato sprout, and the cold water washing may be performed by adding the soaked sweet potato sprout to cold water of 0 to 10°C, followed by ultrasonic treatment. Accordingly, the vegetable tissue of the sweet potato sprout can be more sufficiently expanded by the steps performed subsequently, and the above-described effect can be further improved. In addition, through the above-described process, there is an effect of remarkably reducing the strong aroma and full taste peculiar to sweet potato sprouts. This makes the microbubbles of carbonated water and the microbubbles formed by ultrasonic waves in contact with moisture evenly in the microscopic parts of the vegetable tissue of the sweet potato sprout, and spreads evenly to the fine parts of the vegetable tissue of the sweet potato sprout by their ultrasonic vibration. It is judged to have caught the taste of fruit and grass.

In this case, the carbonated water may further improve the above-described effect by using one having a concentration of carbon dioxide gas of 300 to 1000 ppm, and the ultrasonic treatment being performed with ultrasonic energy of a frequency of 40 to 60 kHz.

Subsequently, the step of filling the canned cans may be performed by slicing the pretreated sweet potato sprouts into edible sizes of 3 to 15 cm long, and filling the canned can with a prescribed amount.

At this time, 100 parts by weight of the pretreated sweet potato sprouts are filled together with 50 to 70 parts by weight of the stock solution, and this stock solution is 100 parts by weight of purified water, 20 to 50 parts by weight of sweet potato sprout powder, 50 to 70 parts by weight of licorice, 5 to 10 parts by weight of sugar and 1 to 5 parts by weight of salt may be put in a heating container, boiled, and then cooled and filtered. The use of such a stock solution has the effect of extending the shelf life at room temperature without adding preservatives. In addition, since the stock solution finely coats the surface of the pretreated sweet potato sprouts, the deterioration loss can be minimized by the following steps such as degassing, sealing, and sterilization, and the texture, shape, and color of the raw material. There is an effect that can keep it for a long time. The sweet potato sprout powder used in the stock solution may further improve the above-described effect by using the same sweet potato sprout powder used in the step of pre-treating the sweet potato sprout.

In addition, the above-described effect may be further improved by using the sweet potato sprout powder having an average particle diameter of 0.5 to 5 mm.

Subsequently, the degassing step is to inject one open canned can of the sweet potato sprout into the degassing box, and heat the steam in the degassing box for 15 to 30 minutes so that the temperature of the sweet potato sprout is 85 to 100°C. It can be done by feeding.

As a result, not only can the moisture or storage solution present together in the sweet potato sprout penetrate better into the vegetable tissues of the sweet potato sprout, but also gradually expand the vegetable tissue of the sweet potato sprout, so that the taste and texture of the sweet potato sprout are very There is an effect that can be improved. In addition, by removing the remaining microbubbles, it has the effect of preventing the propagation of microorganisms and prolonging the shelf life, removing the strong aroma and paste taste peculiar to the packed sweet potato sprouts, and loss of nutrients, especially deterioration. While minimizing the loss, there is an effect of effectively maintaining the taste, shape, and color of the raw sweet potato sprout.

Subsequently, the step of sealing the canning can include covering the open portion of the canned can with a lid in a state where the temperature of the degassed sweet potato sprout is maintained at 85 to 100 °C and maintaining a vacuum, and sealing a sealer (Seamer). Using, it can be carried out by sealing the canning can.

Thus, it is possible to prevent air from flowing into the canned food can.

In addition, since the temperature condition of the degassing step is maintained, a vacuum is held and sealed inside the canned can, so that the effect of the degassing step can be maintained for a longer period of time.

At this time, the vacuum is preferably proceeded slowly in order to effectively control the flavor and paste taste peculiar to sweet potato sprouts. More specifically, the vacuum is subjected to a primary vacuum treatment for 5 to 10 minutes to maintain a vacuum degree of 45 to 50 mmHg, and then a secondary vacuum treatment for 0.5 to 2 minutes to maintain a vacuum degree of the container to 30 to 38 mmHg, the One effect can be further improved.

Subsequently, the step of sterilizing may be performed by placing the sealed canned can in a sterilizer, heating at 120 to 130° C. for 10 to 20 minutes, cooling with cooling water, and sterilizing. At this time, in the process of heating at 120 to 130° C. for 10 to 20 minutes, the pressure is first pressurized at 0.1 to 0.3 kgf/cm 2 for 2 to 12 minutes, and then 8 to 2.0 at 1.5 to 2.0 kgf/cm 2 It can be subjected to secondary pressure treatment for 18 minutes.

In addition, the cooling was performed with a cooling water having a temperature of 15 to 20°C for 5 to 10 minutes, and then with a cooling water having a temperature of 0 to 5°C for 5 to 10 minutes at a pressure of 0.5 to 0.8 kgf/cm 2 After the secondary cooling treatment, it may be performed by performing a third cooling treatment for 15 to 30 minutes with cooling water having a temperature of 5 to 10 °C.

This is a step to ensure the shelf life of the canned can by sterilizing cleanly to the outside of the canned can by expanding the vegetable tissue of the sweet potato sprout, absorbing moisture into the vegetable tissue, and sterilizing various bacteria at the same time. Accordingly, the contents of the canned sweet potato sprouts for instant cooking according to an embodiment of the present invention can be prevented from being deteriorated or spoiled by microorganisms. In addition, through the process of cooling with cooling water, there is an effect of improving the chewing texture of sweet potato sprouts filled in the canned can.

Subsequently, the packaging step may be performed by examining the sterilized canned cans and then packaging them outside.

The inspection of canned cans is an inspection of canned cans used in the art, and the kind is not particularly limited. For example, the sterilized canned cans may be passed through an X-ray detector to detect the presence or absence of non-edible foreign substances such as metals.

The vacuum-packed canned can after the inspection is a conventional finishing method, and after the production date and the distribution period are stamped on the canned can, it can be packaged and discharged outside.

Another embodiment of the present invention provides canned sweet potato sprouts for instant cooking prepared by the method of manufacturing canned sweet potato sprouts for instant cooking according to the embodiment of the present invention.

The manufacturing method of canned sweet potato sprouts for instant cooking according to an embodiment of the present invention and the canned sweet potato sprouts for instant cooking prepared thereby has an effect as a convenience food for instant cooking that can be easily eaten regardless of time and place. . In particular, there is an effect that consumers can easily and quickly eat by applying them to various national dishes and side dishes without separate treatment such as washing, cleaning, drying, and pickling.

In addition, the canned sweet potato sprouts for instant cooking according to an embodiment of the present invention has an effect of having a long shelf life at room temperature without adding a preservative. Therefore, there is an effect of reducing the burden on refrigeration or freezing storage and reducing the hassle of thawing.

In addition, the canned sweet potato sprouts for instant cooking according to one embodiment of the present invention expands the vegetable tissue of the sweet potato sprouts, thereby rapidly recovering and maintaining the texture, shape and color of the raw material, and thus the loss of nutrients, especially , It has the effect of minimizing deterioration loss.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. However, it is apparent to those skilled in the art that the present invention is not limited to these examples.

Example One

Sweet potato sprouts were soaked in water for 1 hour, washed with cold water at about 1° C., and dehydrated to pretreat the sweet potato sprouts.

The pretreated sweet potato sprouts were chopped into a length of about 5 cm, and a prescribed amount was filled in a canned can.

One canned canned food in a state filled with sweet potato sprouts was injected into a degassing box, and steam heat was supplied to the degassing box for about 30 minutes so that the temperature of the filled sweet potato sprouts was about 85° C. to degas.

Vacuum was maintained while the temperature of the degassed sweet potato sprout was maintained at 85°C. At this time, the vacuum was first vacuum-treated for 5 minutes so that the container maintains a vacuum degree of about 45 mmHg, and then, the second vacuum-treated for 1 minute so that the container maintains a vacuum degree of about 35 mmHg. Thereafter, the canned can was sealed by covering the lid on the open portion of the canned can and using a sealer (Seamer).

After the sealed canned cans are put into a sterilizer, they are first heated and pressurized at about 120° C. and about 0.3 kgf/cm 2 for 3 minutes, and then at about 120° C. and about 2.0 kgf/cm 2 for 12 minutes. Heated and pressurized. Thereafter, after the primary cooling treatment for 5 minutes with cooling water having a temperature of about 15 ℃, after the secondary cooling treatment for 7 minutes at a pressure of about 0.5 kgf/cm2 with cooling water having a temperature of 0 ℃, the temperature of 5 ℃ The third cooling treatment was performed for 30 minutes with cooling water and sterilized.

After inspecting the sterilized canned cans, the canned sweet potato sprouts for instant cooking were prepared by outside packaging.

Example 2

Sweet potato sprouts are soaked in carbonated water with a carbonic acid gas concentration of 700 ppm for 1 hour, and the soaked sweet potato sprouts are added to cold water at about 1° C., ultrasonically treated and washed with ultrasonic energy at a frequency of 60 kHz, and dehydrated. Sweet potato sprouts were pretreated.

The pretreated sweet potato sprouts were chopped into a length of about 5 cm, and a prescribed amount was filled in a canned can. At this time, 100 parts by weight of the pretreated sweet potato sprouts were filled with 55 parts by weight of the stock solution, in which case, the stock solution was 100 parts by weight of purified water, 30 parts by weight of sweet potato sprout powder (average particle diameter of about 1.2 mm), and 70 parts by weight of licorice. , 5 parts by weight of saccharides and 2 parts by weight of salt were put in a heating container, boiled, and then cooled and filtered to use the extract.

One canned canned food in a state filled with sweet potato sprouts was injected into a degassing box, and steam heat was supplied to the degassing box for about 30 minutes so that the temperature of the filled sweet potato sprouts was about 85° C. to degas.

Vacuum was maintained while the temperature of the degassed sweet potato sprout was maintained at 85°C. At this time, the vacuum was first vacuum-treated for 5 minutes so that the container maintains a vacuum degree of about 45 mmHg, and then, the second vacuum-treated for 1 minute so that the container maintains a vacuum degree of about 35 mmHg. Thereafter, the canned can was sealed by covering the lid on the open portion of the canned can and using a sealer (Seamer).

After the sealed canned cans are put into a sterilizer, they are first heated and pressurized at about 120° C. and about 0.3 kgf/cm 2 for 3 minutes, and then at about 120° C. and about 2.0 kgf/cm 2 for 12 minutes. Heated and pressurized. Thereafter, after the primary cooling treatment for 5 minutes with cooling water having a temperature of about 15 ℃, after the secondary cooling treatment for 7 minutes at a pressure of about 0.5 kgf/cm2 with cooling water having a temperature of 0 ℃, the temperature of 5 ℃ The third cooling treatment was performed for 30 minutes with cooling water and sterilized.

After inspecting the sterilized canned cans, the canned sweet potato sprouts for instant cooking were prepared by outside packaging.

Comparative example

Sweet potato sprouts were soaked in water for 12 hours, washed with cold water at about 15° C., and dehydrated to pretreat the sweet potato sprouts.

The pretreated sweet potato sprouts were chopped into a length of about 5 cm, and a prescribed amount was filled in a canned can.

The canned cans filled with sweet potato sprouts were maintained at room temperature and vacuum. At this time, the vacuum was vacuum-treated for 10 minutes so that the container maintained a vacuum degree of about 45 mmHg. Thereafter, the canned can was sealed by covering the lid on the open portion of the canned can and using a sealer (Seamer).

After the sealed canned cans were put into a sterilizer, they were heated and pressurized at about 120° C. and about 1.5 kgf/cm 2 for 20 minutes. Thereafter, cooling treatment was performed with cooling water having a temperature of about 15° C. for 5 minutes, followed by cooling treatment with cooling water having a temperature of 5° C. for 30 minutes, followed by sterilization.

After inspecting the sterilized canned cans, the canned sweet potato sprouts was prepared by outer packaging.

Test example 1: sensory test

After storing the canned sweet potato sprouts for instant cooking prepared in the above Examples and Comparative Examples at room temperature for 60 days, the color, smell, taste, and overall acceptability were evaluated for all 70 people, each of 5 men and women from their teens to their 70s. Measured by the point scale method and the average values are shown in Table 1 below.

color smell flavor Texture Overall preference Example 1 3.9 3.5 4.0 4.0 3.8 Example 2 4.2 4.1 4.3 4.1 4.2 Comparative example 3.5 3.2 3.4 3.3 3.4 5: very good, 4: good, 3: moderate, 2: bad, 1: very bad

As can be seen in Table 1, compared to the canned sweet potato sprouts for instant cooking according to Examples 1 and 2 of the present invention, compared to the canned sweet potato sprouts according to the comparative example, it is superior in terms of color, smell, taste, and overall preference. I could confirm.

Test example 2: Hygiene safety analysis

After storing the canned sweet potato sprouts for instant cooking prepared in the above Examples and Comparative Examples at room temperature for 60 days, the number of viable cells and the Fo value were analyzed, and the results are shown in Table 2 below. The number of viable cells is from 24 to 35±0.5 ℃ according to the standard agar plate culture method of APHA (1970 Recommended procedures for the bacteriological examination of sea water and shellfish 3rd ed, Am Pub Health Accoc Inc, Brodway, New York, 17-24). After incubation for 48 hours, the number of colonies was measured.

Viable cell count (cfu/g) Fo value (minutes) Example 1 ND 21.0 Example 2 ND 25.2 Comparative example ND 13.5 ND: Not Detected

As can be seen in Table 2, the number of viable cells (general bacteria) was not detected in both the Examples and Comparative Examples, and the Fo value (heat-resistant bacteria) also exceeded all 12 minutes, which is the standard value of overkill. , All of the examples according to the present invention showed a high value of 20 minutes or more, whereas the comparative example showed a relatively low result of 13.5 minutes. That is, it is determined that the canned sweet potato sprouts for instant cooking according to Examples 1 and 2 of the present invention can maximize the killing effect of heat-resistant bacteria compared to the canned sweet potato sprouts according to the comparative example.

Although the preferred embodiment of the present invention has been described above, the present invention can use various changes, modifications, and equivalents. It is clear that the present invention can be applied in the same manner by appropriately modifying the above embodiments. Therefore, the above description does not limit the scope of the present invention determined by the limits of the following claims.

Claims (4)

Soaking sweet potato sprouts in water for 0.5 to 5 hours, washing and dehydrating with cold water at 0 to 10° C. to pretreat the sweet potato sprouts;
Slicing the pretreated sweet potato sprouts into a length of 3 to 15 cm, and filling a canned can with a prescribed amount;
Injecting an open canned canned food in a state filled with sweet potato sprouts into a degassing box, supplying steam heat to the degassing box for 15 to 30 minutes so that the temperature of the sweet potato sprouts is 85 to 100°C to degas;
In a state where the temperature of the degassed sweet potato sprout is maintained at 85 to 100° C., sealing the canned can by covering the open portion of the canned can with a lid while maintaining a vacuum and using a sealer (Seamer). ;
Placing the sealed canned cans in a sterilizer, heating them at 120 to 130° C. for 10 to 20 minutes, cooling with cooling water, and sterilizing them; And
After inspecting the sterilized canned cans, the method of manufacturing a canned sweet potato sprout for instant cooking comprising the step of packing the outside.
The method of claim 1,
Pre-treating the sweet potato sprouts
Soaked sweet potato sprouts in water for 0.5 to 5 hours, heated at 90 to 100°C for 10 to 30 minutes, washed with cold water at 0 to 10°C, and dehydrated to pretreat sweet potato sprouts. A method of manufacturing canned sweet potato sprouts for cooking.
The method of claim 1,
In the step of pre-treating the sweet potato sprout
The water for soaking the sweet potato sprout is carbonated water, and the cold water washing is performed by adding the soaked sweet potato sprout to cold water at 0 to 10°C and then ultrasonicating;
In the step of filling a prescribed amount into the canned can
100 parts by weight of the pretreated sweet potato sprout is to be filled with 50 to 70 parts by weight of the stock solution, and the stock solution is 100 parts by weight of purified water, 20 to 50 parts by weight of sweet potato sprout powder, 50 to 70 parts by weight of licorice, 5 to 70 parts by weight of sugars. 10 parts by weight and 1 to 5 parts by weight of salt, boiled, cooled, and filtered extract.
Canned sweet potato sprouts for instant cooking, characterized in that it is produced by the method for producing canned sweet potato sprouts for instant cooking according to any one of claims 1 to 3.