KR20220081430A - Method for producing semi-dried sweet potatoes using a combination of steaming and roasting, and accordingly semi-dried sweet potatoes - Google Patents

Abstract

A method for producing a semi-dried sweet potato using a combination of steaming and roasting according to an embodiment of the present invention comprises the steps of peeling the skin of the washed sweet potato; cutting the peeled sweet potato; steaming the cut sweet potato; Baking the steamed sweet potato; and drying the baked sweet potato.

Description

Method for producing semi-dried sweet potatoes using a combination of steaming and roasting, and accordingly semi-dried sweet potatoes

The present invention relates to a method for producing a semi-dried sweet potato using a combination of steaming and roasting.

Sweet potato is a subtropical stem plant and is known as a plant material with high starch and fiber content. Traditionally, sweet potatoes have been stored for the winter after harvest and used as an alternative food in spring.

Sweet potatoes range from high water and sugar content varieties to low water and sugar content and high starch and fiber content. The bar is big. In addition, sweet potatoes are a high-calorie food as most of them are carbohydrates, a source of energy, except for water, and are evaluated as a good food resource because of their high content of vitamin C, carotenoids, anthocyanins, polyphenols, minerals, and dietary fiber. Recently, colored sweet potato varieties such as yellow sweet potato and purple sweet potato, which have high content of carotenoids and anthocyanins and exhibit various physiological activities, have been developed, and the consumption of sweet potatoes is increasing as they begin to be in the spotlight as a health food. Due to the consumption of sweet potatoes, drying or steaming and drying of sweet potatoes are mainly used to store them for a long period of time or to use them as processed foods.

In the case of a conventional dried sweet potato-related product, one of two methods is used, in which the sweet potato is baked and then hot air dried, or the sweet potato is steamed and then hot air dried.

However, due to the characteristic that the sweet potato becomes soft after being steamed or baked, there are problems in automatic operations such as cutting and molding, so that work efficiency is lowered depending on manual operation, and the quality cannot be standardized.

The present inventors have completed the present invention by confirming that the production efficiency and quality of semi-dried sweet potatoes can be improved by using the combined processing of steaming and roasting of cut sweet potatoes.

(00001) Korean Patent No. 10-1533488 (registration on June 26, 2015)

An object to be solved by the present invention is to increase the production efficiency of semi-dried sweet potatoes and to improve the quality of semi-dried sweet potatoes by using a combination of steaming and roasting of cut sweet potatoes.

A method for producing a semi-dried sweet potato using a combination treatment of steaming and roasting according to an embodiment of the present invention comprises: peeling the skin of the sweet potato; cutting the peeled sweet potato; steaming the cut sweet potato; Baking the steamed sweet potato and drying the baked sweet potato.

The cut sweet potato may have a thickness of 9 to 11 mm.

The steaming of the sweet potato may be performed for 25 to 55 minutes at a temperature of 95 to 105° C. and a pressure of 0.1 to 0.3 Mpa.

The baking of the sweet potato may be performed at a temperature of 245 to 255° C. for 15 to 25 minutes.

The drying of the baked sweet potato may include hot air drying for 15 to 20 hours at a temperature of 35 to 45° C. and a wind speed of 6.2 to 6.6 m/s.

The strength of the semi-dried sweet potato may be 19-20N.

The semi-dried sweet potato may contain 49 to 58 Brix% of soluble solids.

Semi-dried sweet potato according to another embodiment of the present invention is prepared by the above method.

The use of the method for producing semi-dried sweet potato using the steaming and roasting combination treatment of the present invention has the advantage of reducing the manpower required and increasing the production efficiency through the improvement of the semi-dried sweet potato production method.

In addition, if the present invention is used, there is an advantage in that it can be mechanized while having a quality similar to that of a conventional dried sweet potato.

In addition, the flavor and texture of the semi-dried sweet potato can be improved through the combination pretreatment with steaming and roasting, and the drying time can be shortened due to the reduction in moisture content according to the roasting treatment.

1 shows a method for manufacturing a semi-dried sweet potato using a combination treatment of steaming and roasting according to an embodiment of the present invention.
2 is an image showing a sweet potato cutting device and a circularly cut sweet potato.
3 is an image showing a semi-dried sweet potato product sold on the market.
4A to 4D are graphs comparing the moisture content, color, soluble solids content and strength of commercially available dried sweet potato products with those of raw sweet potato.
5A to 5D are graphs showing changes in physical properties according to steaming conditions.
6 is a graph showing changes in physical properties through the steaming, roasting and drying processes of Example 1. FIG.

Hereinafter, preferred embodiments according to the present invention will be described in detail with reference to the accompanying drawings.

Advantages and features of the present invention, and a method of achieving the same, will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings.

However, the present invention is not limited by the embodiments disclosed below, but can be implemented in various different forms, and only the present embodiments allow the disclosure of the present invention to be complete, and are common in the art to which the present invention pertains. It is provided to fully inform those with the knowledge of the scope of the invention. Furthermore, the invention is only defined by the scope of the claims.

Furthermore, in the description of the present invention, if it is determined that related known techniques may obscure the gist of the present invention, detailed description thereof will be omitted.

1 shows a method for manufacturing a semi-dried sweet potato using a combination treatment of steaming and roasting according to an embodiment of the present invention.

A method for producing a semi-dried sweet potato using a combination process of steaming and roasting according to an embodiment of the present invention includes the steps of peeling the skin of the sweet potato (S100); Cutting the peeled sweet potato (S200); steaming the cut sweet potato (S300); It includes the step of baking the steamed sweet potato (S400) and drying the roasted sweet potato (S500).

Before the step (S100) of peeling the skin of the sweet potato, the step of selecting the sweet potato and washing the sweet potato may be further included, and since this is a common method, a description thereof will be omitted.

First, the step (S100) of peeling the skin of the sweet potato can be divided into a process of automatically peeling the skin with the help of a machine and a process of peeling manually.

The process of peeling the shell with the help of a machine does not peel off the concave portion, so the concave portion may peel the shell with the help of an operator, but is not limited thereto.

Next is a step (S200) of cutting the peeled sweet potato.

2 is an image showing a sweet potato cutting device and a circularly cut sweet potato.

The reason why the peeled sweet potato is cut before steaming or baking is that after steaming or roasting the sweet potato, the characteristics of the sweet potato become brittle, resulting in reduced mechanization work and manufacturing efficiency.

The cutting is preferably cut to a certain size so that consumers can easily consume it, and since there is no productivity when cutting one by one using a knife, it can be cut using the cutting device of FIG. 2 .

In addition, the cut sweet potato may have a thickness of 9 to 11 mm, preferably 10 mm.

Outside the above range, there is a problem in that the sugar content and the content of soluble solids are lowered, so the above range is preferable.

Next, it is a step of steaming the cut sweet potato (S300).

The step of steaming the cut sweet potato may be performed using a steamer, and refers to a process of steaming in the steamer.

The step of steaming the sweet potato may be performed for 25 to 55 minutes at a temperature of 95 to 105° C. and a pressure of 0.1 to 0.3 Mpa, preferably for 50 minutes at a temperature of 100° C. and a pressure of 0.2 Mpa. can be

When the steaming temperature is 95° C., the pressure condition is 0.1 Mpa, and the steaming time is less than 25 minutes, there is a problem that the cut sweet potato cannot be completely cooked to the inside, 105° C., the pressure condition is 0.3 Mpa, and the steaming time exceeds 55 minutes The above range is preferable because there is a problem in that the shape of the sweet potato is deformed due to over-steaming.

In addition, when out of the above range, there is no change in the moisture content in the steaming step, but there is a problem in that the moisture content, strength, and chromaticity are lowered in the subsequent baking and drying steps, so the above range is preferable.

Next, it is a step (S400) of baking the steamed sweet potato.

The step of baking the sweet potato (S400) is a step for improving the flavor of the sweet potato.

Baking the sweet potato (S400) may be performed at a temperature of 245 ~ 255 ℃ for 15 to 25 minutes, preferably at a temperature of 250 ℃ for 20 minutes.

If the baking temperature is less than 245 ° C. and the baking time is less than 15 minutes, the flavor of the sweet potato cannot be improved, and the moisture content of the sweet potato cannot also be lowered. If the temperature exceeds 255 ° C, and the baking time exceeds 25 minutes, the sweet potato is too overcooked and has the disadvantage of being broken or difficult to maintain the shape and burnt, and there is a problem that the flavor is rather reduced, so the above range is preferable do.

Finally, it is a step of drying the baked sweet potato (S500).

The drying of the baked sweet potato may include hot air drying for 15 to 20 hours at a temperature of 35 to 45° C. and a wind speed of 6.2 to 6.6 m/s.

If the drying temperature is less than 35 ℃ and the wind speed is less than 6.2 m/s, if the drying time is less than 15 hours, there is a problem that the shape of the semi-dried sweet potato may be deformed because drying is not made completely, and the drying temperature is 45 If it exceeds ℃, the wind speed is super high of 6.6 m/s, and the drying time exceeds 20 hours, there is a problem that the taste is deteriorated due to not having a desirable moisture content of the final product, so the above range is preferable.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not to be construed as being limited by these examples.

Example 1

First, the selected sweet potato was washed and then the skin of the sweet potato was peeled to prepare.

Next, the peeled sweet potato was cut in a circular shape to a thickness of 10 mm using the cutting device of FIG. 2 .

Next, the cut sweet potato was steamed for 50 minutes at a temperature of 100° C. and a pressure of 0.2 Mpa using a steamer, and then baked at a temperature of 250° C. for 20 minutes to cause browning on the surface of the sweet potato.

Finally, the baked sweet potato was dried with hot air at a temperature of 40° C. and a wind speed of 6.4 m/s for 18 hours to prepare a semi-dried sweet potato.

Comparative Example 1

A semi-dried sweet potato was prepared in the same manner as in Example 1 except that the thickness of the sweet potato was cut to 7 mm or less.

Comparative Example 2

A semi-dried sweet potato was prepared in the same manner as in Example 1 except that the thickness of the sweet potato was cut to 13 mm or more.

Experimental Example 1: Manufacturing process and physical characteristics analysis of commercially available semi-dried sweet potato

We purchased dried sweet potato products from 6 manufacturers on the market and compared them with fresh sweet potatoes for moisture content, color, soluble solids content and strength.

4A to 4D are graphs comparing the moisture content, color, soluble solids content and strength of commercially available dried sweet potato products with those of raw sweet potato.

Table 1 below shows the processing process of dried sweet potatoes by 6 manufacturers.

sample product name manufacturing company Manufacturing process Sample-① end of the earth
Sweet Potato earth end food
Steaming (steaming) → Peeling and cutting (manually)
→ hot air drying Sample-② in one bite
half sweet potato Agricultural Corporation Zoom Sample-③ Roasted Sweet Potatoes
horseradish glesdime
F&B Roasting → Grinding to a paste state →
Forming → hot air drying Sample-④ in Haenam
half sweet potato Haenam Sweet Potato Foods

Roasting → Peeling and Cutting (Manual) →
hot air dry sample-⑤ Roasted Sweet Potatoes
horseradish Gongdeok Nonghyup
Agricultural Products Processing Office sample-⑥ Roasted Sweet Potato Horseradish Jungsim Food

Table 2 below shows the characteristics of commercially available dried sweet potatoes.

sample moisture content
(%, wb) Soluble solids content (%, Brix) chromaticity Strength (N) L a ^* b ^* raw sweet potato 66.52 11.70 88.14 -2.92 29.03 49.59 ① 24.10 61.70 51.13 -1.82 33.95 12.90 ② 25.80 64.10 49.35 -1.77 35.68 11.10 ③ 18.60 64.10 48.53 4.86 24.51 14.30 ④ 21.30 50.60 42.45 6.84 34.12 33.56 ⑤ 20.10 64.20 36.88 3.88 24.00 24.02 ⑥ 27.00 54.10 36.82 8.23 27.44 15.53

Referring to Tables 1, 2 and 4 above, in the case of samples 1 to 6 sold on the market, the moisture content was 40% lower than that of the raw sweet potato and showed a value of about 20 to 30%, and there was no difference according to the pretreatment method. In terms of brightness (L), all samples showed low brightness values, and it was confirmed that the steaming method had a higher brightness compared to the sphere. In addition, in the case of redness, all samples showed higher values compared to raw sweet potatoes, and In terms of yellowness, the steaming method showed a higher yellowness than the raw sweet potato, and the roasting method showed a lower yellowness.

In addition, in the case of soluble solids content, compared to the raw sweet potato, all samples showed a value higher than 40%, and the steaming method was higher than the roasting method.

In addition, the roasting method showed higher strength than the steaming method, which is confirmed by the difference due to the pretreatment method.

As a result, in the case of the steaming method, the strength was low, the content of soluble solids was high, and it was confirmed that the roasting method showed a characteristic color and flavor.

Experimental Example 2: Physical property analysis according to the steaming time

The physical properties according to the steaming time were analyzed.

5A to 5D are graphs showing changes in physical properties according to steaming conditions.

Referring to FIG. 5 , the soluble solids content related to sugar content, which is most important to consumers, was highest when the cut thickness of the sweet potato was 10 mm and steaming was performed for 50 minutes, and in the case of moisture content, strength and color, the steaming time was 50 minutes. was found to be the best when

Experimental Example 3: Analysis of changes in physical properties according to the steaming, roasting and drying processes of Example 1

6 is a graph showing changes in physical properties through the steaming, roasting and drying processes of Example 1. FIG.

Referring to FIG. 6 , in the case of moisture content, there was no significant change before and after steaming, and it decreased by about 12% after the baking step, and the moisture content after drying was confirmed to be 24%.

As the moisture content is reduced by the baking step of the steamed sweet potato, it can be seen that the drying time is shortened compared to the conventional methods of drying after steaming.

In addition, although redness decreased after steaming, it showed a tendency to increase according to the baking and drying steps, and yellowness also decreased after steaming, but showed a tendency to increase after the baking step. This change in chromaticity is because the color of the surface of the sweet potato changes from white to yellow to brown by the steaming and baking steps.

In addition, the content of soluble solids increased continuously as the processing process progressed, increasing more than 4 times compared to the initial stage (49-58%, Brix), and showed a value similar to the Brix value of commercially available dried sweet potato products, and the strength decreased sharply during the steaming step, increased with the baking and drying steps, and the strength of the semi-dried sweet potato after drying was 20N, showing a somewhat lower value compared to the strength of the commercially available roasting pretreatment method. It can be seen that the semi-dried sweet potato has a softer texture.

As a result, if the method for producing a semi-dried sweet potato using the steaming and roasting combination treatment according to the present invention is used, the flavor and texture of the semi-dried sweet potato can be improved through the steaming and roasting combination pretreatment, and the moisture content is reduced due to the roasting treatment It has the advantage of shortening the drying time during drying.

So far, a method for producing a semi-dried sweet potato using a combination process of steaming and roasting according to an embodiment of the present invention has been described with respect to specific examples of the semi-dried sweet potato according thereto, but within the limit not departing from the scope of the present invention, various It is obvious that various implementation modifications are possible.

Therefore, the scope of the present invention should not be limited to the described embodiments, and should be defined by the following claims as well as the claims and equivalents.

That is, it should be understood that the above-described embodiment is illustrative in all respects and not restrictive, and the scope of the present invention is indicated by the claims to be described later rather than the detailed description, and the meaning and scope of the claims; All changes or modifications derived from the concept of equivalents should be construed as being included in the scope of the present invention.

S100: peeling step S200: cutting step
S300: steaming step S400: baking step
S500: drying stage

Claims (8)

Peeling the sweet potato skins;
cutting the peeled sweet potato;
steaming the cut sweet potato;
Baking the steamed sweet potato and
Characterized in comprising the step of drying the baked sweet potato,
A method for producing semi-dried sweet potatoes using a combination of steaming and roasting. The method of claim 1,
The cut sweet potato is characterized in that the thickness is 9 ~ 11mm,
A method for producing semi-dried sweet potatoes using a combination of steaming and roasting. The method of claim 1,
The step of steaming the sweet potato,
Characterized in that it is carried out for 25 to 55 minutes at a temperature of 95 ~ 105 ℃, 0.1 ~ 0.3 Mpa pressure conditions,
A method for producing semi-dried sweet potatoes using a combination of steaming and roasting. The method of claim 1,
The step of baking the sweet potato,
Characterized in that it is carried out for 15-25 minutes at a temperature of 245 ~ 255 ℃,
A method for producing semi-dried sweet potatoes using a combination of steaming and roasting. The method of claim 1,
The step of drying the baked sweet potato,
Characterized in that the hot air drying for 15 to 20 hours at a temperature of 35 ~ 45 ℃, wind speed conditions of 6.2 ~ 6.6 m / s,
A method for producing semi-dried sweet potatoes using a combination of steaming and roasting. The method of claim 1,
The strength of the semi-dried sweet potato is,
It is characterized in that 19 to 20N,
A method for producing semi-dried sweet potatoes using a combination of steaming and roasting. The method of claim 1,
The semi-dried sweet potato,
Characterized in that it contains 49 to 58 Brix % of soluble solids,
A method for producing semi-dried sweet potatoes using a combination of steaming and roasting. A semi-dried sweet potato prepared by the method of any one of claims 1 to 7.

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