KR20210105263A - sweet potato syrup - Google Patents

Abstract

The present invention relates to a method for manufacturing sweet potato syrup, which is not harmful to a human body and enables busy modern people to conveniently eat balanced nutrition by manufacturing syrup using only natural sweet potato raw materials to be spread on bread and the like or to be used as an auxiliary material for various foods.

Description

Sweet potato syrup manufacturing method

The present invention relates to a method for manufacturing sweet potato syrup, and more particularly, by preparing syrup using only natural sweet potato raw materials so that it can be spread on bread, etc. or used as an auxiliary material for various foods, it is not harmful to the human body and is convenient for busy modern people to consume balanced nutrition It relates to a method for manufacturing sweet potato syrup that enables

In general, sweet potatoes are widely cultivated throughout Korea, and are high in carbohydrates and vitamin C and higher in calories than potatoes.

In addition to boiling or baking, such sweet potatoes are commonly cooked and consumed as fried, porridge, butter-grilled, pies, or fried sweet potatoes.

Recently, after research on sweet potatoes, chestnut sweet potatoes and inner yellow sweet potatoes (inner yellow sweet potatoes) have been improved and cultivated on the market.

At this time, the chestnut sweet potato is also called a sweet potato, and has a chestnut taste, and when steamed, boiled, or baked, the flesh is firm and waterless, and is mainly steamed and used for sweet potato cakes or pizza.

On the other hand, inner yellow sweet potato is named because the flesh is yellow like pumpkin. Also called inner yellow sweet potato, honey sweet potato, or carrot sweet potato, it has orange color when raw and dark yellow when cooked. Because it contains a lot of it, it has a higher anticancer effect than chestnut sweet potatoes, and has a relatively high dietary fiber and moisture content, so it is widely used as a healthy food.

However, the yellow sweet potato, which is such a well-being food, is mainly used only for steaming, and there are not many dishes using it, so there is a problem in that it cannot satisfy the needs of various consumers.

Currently, jam made from fruit such as strawberries and grapes is sold in the market. As such, in the manufacturing process, coagulants such as pectin are added for the coagulation effect of jam made from the pulp.

And the amount of the pectin is increased by expanding along with coagulation, so that the input amount of the main raw material is significantly reduced. However, there are the following problems in the conventional jam as described above.

That is, the conventional jam is injected with food additives such as pectin for the coagulation effect and swelling effect as mentioned above.

In addition, in order to reduce the manufacturing cost, food additives are added to complement the taste and color of the jam by reducing the input amount of the main raw material.

Jaws containing these food additives may be similar to the corresponding pulp in terms of taste and color, while reducing the manufacturing cost, but lose the original taste of the pulp.

In particular, since food additives are manufactured through artificial chemical processes, there is a problem that they are harmful to the human body.

Also, jas generally sold in the market, such as strawberry jam and grape jam, are well known and widely used in the past, but it was difficult to continuously use only strawberry jam and grape jam no matter how busy life is.

Therefore, in order to broaden the choice of consumers and to achieve a balanced intake of jam through jam, jam using other pulps other than the strawberry jam and grape jam has been developed in recent years.

Recently, pumpkin sweet potato jam made by mixing pumpkin sweet potato and pumpkin has been manufactured. However, this pumpkin sweet potato jam has a problem in that the state of the jam is hard by mixing pumpkin sweet potato and pumpkin, and it is inferior to the original sweet and soft taste of pumpkin sweet potato.

In addition, the conventional pumpkin sweet potato jam is a mixture of pumpkin sweet potato and pumpkin, so it is difficult to call it a unique pumpkin sweet potato jam.

In addition, the conventional pumpkin sweet potato jam did not solve the problem that it may be harmful to the human body by using the food additives as mentioned above.

Patent Publication No. 10-2015-0068687

The present invention has been devised to solve the problems of the prior art, and an object of the present invention is to prepare a syrup that can be spread on bread, etc. or used as a material for various other foods using only natural sweet potatoes, thereby resulting from artificial food additives. An object of the present invention is to provide a manufacturing method for preventing harm to the human body.

Another object of the present name is to provide a method for preparing sweet potato syrup that allows the nutrients of pumpkin sweet potatoes to be consumed as it is by using pumpkin sweet potatoes rich in carbohydrates and vitamin C as jam regardless of time and place.

The method for preparing sweet potato syrup according to the present invention for achieving the above object includes a first step of selecting and washing sweet potatoes, a second step of heating the washed sweet potato at 220° C. for 1 hour in an oven, and a peel of baked sweet potato The third step of mashing the sweet potato with the skin removed and the fourth step of sifting the mashed sweet potato with water, and the fourth step of filtering the mashed sweet potato with water, 15 kg of the filtered sweet potato and 15000 cc of water were mixed and the mixture was stirred while stirring 85 for 15 hours. A fifth step of heating to ~95°C, filtering the heated mixture through a sieve to remove impurities, and placing the mixture from which impurities are removed in a heated state in a packaging container.

The method for preparing sweet potato syrup according to the present invention uses pumpkin sweet potatoes rich in carbohydrates and vitamin C as syrup regardless of time and place, so that the nutrients of pumpkin sweet potatoes can be ingested. It has the effect of improving the health of busy modern people.

Looking at the ingredients and effects of these pumpkin sweet potatoes, pumpkin sweet potatoes are one of the representative alkaline foods because they contain carbohydrates, crude fiber, calcium, potassium, phosphorus, beta-carotene, which are precursors of vitamin A, and vitamin C, and a small amount of fat, It also contains vitamin B2. In addition, pumpkin sweet potatoes contain chlorogenic acid, a polyphenol compound that exhibits antioxidant action, and resin glycosides, which are white gins that help bowel movements. And in some cancer research, especially lung cancer, pumpkin sweet potato was selected as one of the foods that prevent lung cancer.

Among the components of pumpkin sweet potato, it is estimated that the components exhibiting anticancer action are beta-carotene, an antioxidant vitamin, chlorogenic acid, a polyphenol-based compound that exhibits strong antioxidant action, and protease inhibitors that inhibit animal cancer and pathogenic viruses. It is presumed that the components of pumpkin and sweet potatoes act in combination to show anticancer activity.

In addition, pumpkin sweet potato has a component that has a similar effect to cholestyramine, a drug that lowers blood cholesterol, and it has been reported that the vegetable fiber of the pumpkin sweet potato exhibits the greatest cholesterol trapping power among the dietary fiber of 28 other types of vegetables and fruits. In addition, pumpkin and sweet potato are mentioned in several herbal medicine books, and it has the effect of strengthening the spleen and stomach, relaxing the blood, and warming the intestines. do.

In addition, pumpkin sweet potato contains not only fiber but also a white resin component, which is a resin glycoside (the white gin that comes out when the pumpkin is cut), which helps bowel movements, so it is very effective in preventing and treating constipation.

And pumpkin and sweet potato also improves the skin because it improves bowel movements. In addition, pumpkin sweet potato is also one of the vegetables that contain a lot of potassium. It is a good food for tension, stress, and asthenia, and has the effect of excreting sodium of potassium. In addition, according to the present invention, by producing sweet potato syrup only from natural raw materials, there is an advantage in that it is possible to reduce the harmful effects caused by artificial food additives that are harmful to the human body.

In addition, according to the present invention, pumpkin sweet potato is processed into fine particles and treated at the time and temperature according to the present invention, while maintaining the original taste of sweet potato, it is possible to smoothly pass the pumpkin sweet potato syrup in the mouth, as well as the stomach and intestines. By improving digestion and absorption in there is

1 is a flowchart according to the method for preparing sweet potato syrup of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. First, in adding reference numerals to the components of each drawing, it should be noted that the same components are given the same reference numerals as much as possible even though they are shown in different drawings.

In addition, in the following description of the present invention, if it is determined that the detailed description of the related known functions and configurations may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.

And the terms to be described later are terms set in consideration of the function in the present invention, which may vary depending on the intention or custom of the producer, so the definition should be made based on the content throughout this specification.

1 is a flowchart according to a method for preparing sweet potato syrup.

As shown in Figure 1, the method for preparing sweet potato syrup in the present invention includes a first step (S100) of selecting and washing sweet potatoes,

First, the size of about 800g of inner yellow sweet potato with excellent sugar content is selected and washed with running water to remove impurities.

Selecting the size of the inner yellow sweet potato to a size of about 800g is to minimize the size of the small and large ones due to the difference in size when the small and large ones are baked together when they are baked in the oven. Selecting sweet potatoes with

A second step (S200) of heating the washed sweet potato to 220° C. for 1 hour in an oven;

If the yellow sweet potato is heated at 220°C for 1 hour using an electric oven, the original sugar content of the sweet potato is restored and the preservation is excellent.

At this time, sweet potatoes can be cooked using a steam cooker using steam as a heating medium in addition to an electric oven. Sweet potatoes cooked by a steam cooker have a slightly lower sugar content, but have the advantage of shortening the working time compared to an electric oven.

A third step (S300) of removing the skin of the baked sweet potato and mashing the peeled sweet potato

Remove the skin of the baked sweet potato, cut the peeled sweet potato into a suitable size and roughly the same shape as kkakdugi, then mash the cut sweet potato.

At this time, the skin of the baked sweet potato can be easily peeled off, and the skin and flesh of the sweet potato can be easily peeled off.

The fourth step (S400) of filtering the mashed sweet potato with a sieve while spraying water,

Filter the mashed sweet potato while removing impurities by spraying it with an appropriate amount of water using a strainer.

Sprinkling water when mashing sweet potatoes is to prevent excessive clogging of the mesh, and mash the sweet potatoes while sprinkling them so that the ratio between sweet potatoes and water is maintained.

A fifth step (S500) of mixing 15 kg of filtered sweet potato and 15000 cc of water and heating the mixture at 85° C. to 95° C. for 15 hours while stirring the mixture;

15 kg of sweet potatoes filtered through a strainer and 15000cc of water are mixed 1:1, and the mixture is stirred with a stirrer while heating to 85℃~95℃.

If the mixture is heated while stirring slowly with a stirrer, a syrup with good texture and deep flavor can be obtained, and the sugar content of the syrup is excellent.

The heating time is about 15 hours, and if it is heated too long, the sugar content may slightly increase.

A sixth step (S600) of filtering the heated mixture through a sieve to remove impurities, and placing the mixture from which impurities are removed in a heated state in a packaging container;

The heated mixture is filtered through a fine sieve to completely remove impurities, placed in a packaging container at room temperature, and maintained in sterile packaging, and then stored or distributed after packaging.

As described so far, the method for producing sweet potato syrup according to the present invention has been expressed in the above description and drawings, but this is merely an example and the spirit of the present invention is not limited to the above description and drawings, and the technical spirit of the present invention is not limited to the above description and drawings. Of course, various changes and modifications are possible without departing from the scope.

Claims (2)

The first step of selecting and washing sweet potatoes, the second step of heating the washed sweet potato at 220°C for 1 hour in the oven, the third step of removing the skin of the baked sweet potato and mashing the peeled sweet potato, the mashed sweet potato Step 4 of filtering with a sieve while spraying water, Step 5 of mixing 15 kg of filtered sweet potato and 15000 cc of water and heating the mixture at 85°C to 95°C for 15 hours while stirring the mixture, Filtering the heated mixture through a strainer to remove impurities A method for preparing sweet potato syrup, comprising the step of placing the mixture from which impurities have been removed and then placed in a packaging container in a heated state. The method of claim 1, wherein the heating step of heating the washed sweet potato further comprises the step of cooking the sweet potato using a steam cooker using steam as a heating medium.

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