KR20240041086A - Method of sweet potato powder with reduced hardening - Google Patents

Abstract

The present invention relates to a method for producing sweet potato powder with reduced hardening phenomenon. By using a natural anti-caking agent, the hardening phenomenon, which is a disadvantage of the powdering method widely used in the use of sweet potatoes with weak storage properties, is suppressed, thereby making it easier to store during storage. We can expect the production of sweet potato powder with improved marketability, such as less hardening, and increased use.

Description

Method of producing sweet potato powder with reduced hardening {Method of sweet potato powder with reduced hardening}

The present invention relates to a method for producing sweet potato powder with reduced hardening phenomenon.

Sweet potato ( Ipomoea batatas ) is a dicotyledonous plant belonging to the Convolvulaceae family, and both the leaves and stems, including the roots, are used for food and industrial purposes. In particular, the underground roots are widely known as major crops around the world, such as wheat, rice, and corn. Sweet potatoes contain a large amount of carbohydrates, so they can be consumed as a substitute for staple food, and have been cultivated as a representative red-orange crop along with potatoes since ancient times.

In addition, sweet potatoes are one of the foods that contain the most vitamin A in the form of beta-carotene, and contain nutrients such as minerals, dietary fiber, vitamins, and potassium, which have anti-cancer effects such as preventing stomach cancer and lung cancer. In addition, sweet potatoes are an alkaline food, and 100 g contains about 350 mg of potassium, which is effective in preventing adult diseases such as high blood pressure and stroke by excreting sodium out of the body. Jalapune, a component in sweet potatoes, helps relieve constipation. It is effective, and the phytochemical quercetin in sweet potatoes is effective in preventing adult diseases by lowering cholesterol levels.

As mentioned above, sweet potatoes are nutritious in quantity compared to other crops, and due to their unique sweetness, they are used not only as a staple food substitute, but also in various forms such as sweet potato latte, sweet potato gratin, sweet potato fries, sweet potato salad, and sweet potato chips.

However, sweet potatoes have a very short harvest period of about 20 days on average and have limited storage capacity due to their high moisture content. Therefore, powdering sweet potatoes to extend their storage period and using them in processed foods is widely used. However, in the process of powdering sweet potatoes, moisture is removed through various drying processes such as hot air drying, freeze drying, and spray drying, but as the hygroscopicity of the powder increases, it easily clumps up even when a small amount of moisture is absorbed. In addition, agglomeration phenomenon during storage of sweet potato powder causes a decrease in the fluidity and solubility of the powder, and problems such as shortened storage life due to moisture absorption occur.

Like the clumping phenomenon of sweet potato powder, the phenomenon in which certain powder ingredients absorb moisture and become entangled or form clumps due to the moisture and harden is called the caking effect. The caking phenomenon occurs not only in foods with high sugar content, such as sweet potatoes, but also in various food ingredients in powder form, such as corn powder, garlic powder, and onion powder.

Caking is a common problem that occurs during processing, handling, and storage of powders, causing deterioration in product quality and functionality, clumping, agglomeration, rehydration, reduced sensory quality, and shortened shelf life. In addition, once the caking phenomenon occurs, continuous adsorption and dissolution occur due to the wet surface of the powder particle surface, causing it to combine with nearby powder particles, gradually expanding its range.

Conventional technologies related to sweet potato powder include Publication Patent Publication 10-2019-0131278 (Method for Manufacturing Sweet Potato Powder), which describes a method for manufacturing sweet potato powder by ripening sweet potatoes to reduce moisture and increase sugar content, and Registered Patent Publication 10- In 1755644 (Method for manufacturing boiled sweet potato powder), there is a method for manufacturing boiled sweet potato powder that can be ground into a fine particle size and eaten as a substitute for porridge or baby food.

Meanwhile, anticaking agents are used to prevent caking. Anti-caking agents are substances that prevent substances such as powder from hardening due to moisture absorption or pressure. Commercially available anti-caking agents include silicon dioxide, crystalline cellulose, magnesium silicate, calcium silicate, powdered cellulose, sodium silicoaluminate, and calcium ferrocyanide. etc.

However, the above commercially available anti-caking agents have strict limits on the allowable concentration when used as food additives due to toxicity and other reasons. For example, in the case of silicon dioxide, powdered milk cream (limited to vending machines) must be set to 1% or less, powdered milk (limited to vending machines) must be set to 1% or less, and table salt must be set to 2% or less. And for other foods, it is limited to 2% or less.

In order to resolve the above concerns, natural substance-based anti-caking agents can be used. However, in order to improve caking, entanglement, or clumping of sweet potato powder, a method of producing sweet potato powder with natural substance-based anti-caking agents is added. There has been no report on this yet.

Accordingly, while researching to produce sweet potato powder with suppressed hardening, the present inventors confirmed that when sweet potato powder was added with a natural material-based anti-caking agent, the hygroscopicity of the sweet potato powder was reduced and the hardening phenomenon was reduced. The present invention has been completed.

The purpose of the present invention is to provide a method for producing sweet potato powder with reduced hardening phenomenon.

The purpose of the present invention is to provide sweet potato powder with reduced hardening phenomenon.

The purpose of the present invention is to provide a food composition containing sweet potato powder with reduced hardening phenomenon.

In order to achieve the above object, the present invention

(a) washing and removing the skin of sweet potatoes to obtain washed sweet potatoes;

(b) steaming the washed sweet potatoes to obtain steamed sweet potatoes;

(c) preparing sweet potato puree by mixing sisu with the steamed sweet potatoes;

(d) adding an anti-caking agent to the sweet potato puree to obtain a sweet potato puree-anti-caking agent mixture; and

(e) drying the sweet potato puree-anti-caking agent mixture, grinding it with a blender, and then sieving it to produce sweet potato powder.

In addition, the present invention provides sweet potato powder prepared by the above method.

In addition, the present invention provides a food composition containing sweet potato powder prepared by the above method.

The powdering method is widely used in the use of sweet potatoes with weak storage properties, but the sweet potato powder with reduced hardening phenomenon according to the present invention uses a natural anti-caking agent to increase food stability, but the hardening phenomenon is a major disadvantage of the powdering method. By reducing this, it provides sweet potato powder with improved marketability, such as not hardening easily during storage, and has the effect of increasing the utilization of sweet potato powder.

Figure 1 is a schematic diagram showing a method for producing sweet potato powder.
Figure 2 is a graph comparing the hygroscopicity of sweet potato powder according to anti-caking agents.
Figure 3 is a graph comparing the hygroscopicity of gelatin and commercial anti-caking agents.
Figure 4 shows a photograph observing the caking phenomenon (hardening phenomenon) of gelatin and a commercial anti-caking agent.

Hereinafter, the present invention will be described in detail.

One aspect of the present invention is

(a) washing and removing the skin of sweet potatoes to obtain washed sweet potatoes;

(b) steaming the washed sweet potatoes to obtain steamed sweet potatoes;

(c) preparing sweet potato puree by mixing sisu with the steamed sweet potatoes;

(d) adding an anti-caking agent to the sweet potato puree to obtain a sweet potato puree-anti-caking agent mixture; and

(e) drying the sweet potato puree-anti-caking agent mixture, pulverizing it with a blender, and sieving it to produce sweet potato powder.

Hereinafter, the method for producing the above sweet potato powder will be described in detail.

Step (a) is a step of washing and removing the skin of the sweet potato, and is a step to remove dirt and foreign substances on the outside of the sweet potato.

Meanwhile, when removing the skin of a sweet potato, it is desirable to completely cut out the sprouts or wounds of the sweet potato. This is to prevent the color and taste of the sweet potato powder from deteriorating or becoming cloudy due to the sprouts or wounds of the sweet potato and to improve marketability. will be.

Step (b) is a step of steaming sweet potatoes, preferably at 100 to 150°C for 20 to 30 minutes, more preferably at 100 to 120°C for 20 to 30 minutes. In addition, in this step, it is preferable to steam the sweet potatoes at a sufficient temperature and time to completely cook the inside.

If the temperature at which sweet potatoes are steamed is below 100℃, they will be too undercooked or take too much time to steam, and if the temperature is above 150℃, the sweet potatoes may be overcooked and the sugar inside the sweet potatoes may leak out. In addition, when the sugar inside the sweet potato leaks, the sticky nature of the sweet potato sugar makes it difficult to dry as moisture is not discharged well, and the sugar has the property of hardening easily, so it sticks to each other when grinding, making it difficult to powder.

In addition, steamed sweet potatoes are used instead of raw sweet potatoes, and since the sweet potatoes are heated at a high temperature, the sweet potatoes are saccharified to some extent and this increases the sugar content, so when powdered, the aroma and taste of the sweet potatoes are excellent and can be used to increase the sugar content. There is a possible effect.

Step (c) is a step of preparing sweet potato puree by mixing sisu with the steamed sweet potatoes of step (b). In the present invention, the city water is preferably purified water.

The number of hours may be 40 to 60% of the weight ratio of sweet potatoes, preferably 45 to 55%, and more preferably 50% of the weight ratio of sweet potatoes. If the amount of sesame water is less than 40% of the sweet potato weight ratio, the sweet potato puree will be too thick and it may be difficult to mix the anti-caking agent later, and if the amount of sesame water is more than 60% of the sweet potato weight ratio, the sweet potato puree will be too diluted, making drying difficult. There may be.

The anti-caking agent in step (d) is a natural anti-caking agent. The natural anti-caking agent is at least one selected from gelatin, maltodextrin, agar, and konjac, and is preferably gelatin.

The use of these natural anti-caking agents has higher stability than chemical anti-caking agents and has a unique functional effect of natural substances, so when using them, the functional effects of sweet potato powder can be expected.

For example, gelatin is a type of protein made by heating collagen, the main protein that makes up the connective tissue of animals, and then hydrolyzing it with acid and base to elute it. It has a melting point of 37℃ and easily melts at human body temperature. Although it has low stability, it has a soft texture, so it is widely used as a main and secondary ingredient in foods such as jelly, confectionery, and pudding, and has also been used as a main ingredient in many drug formulations.

Maltodextrin is a general term for low-molecular-weight dextrins that have a lower degree of polymerization than acrodextrin and are produced by decomposing starch with dilute acid or amylase. In particular, indigestible maltodextrin has the effect of suppressing the rise in blood sugar after a meal, improving neutral lipids in the blood, and preventing constipation by easing bowel movements. In the present invention, any maltodextrin known in the art may be used, but as an example, corn-derived maltodextrin may be used.

In addition, agar is a processed seaweed product made by freeze-dehydrating or pressing-dehydrating the mucous substance present as a cell membrane component in red algae such as Gelidium amansii Lamouroux and drying it. It helps prevent diabetes by suppressing the increase in blood sugar, and provides a feeling of fullness. It is effective in preventing constipation by increasing the amount of bowel movements. In addition, agar solution has a strong coagulating power, does not rot easily, and has a strong affinity for water, so it has a great ability to maintain moisture in a certain form, so it is widely used in food processing such as confectionery such as jelly and jam, and ice cream. .

In addition, konjac is a processed food made from the kohlrabi plant's kohlrabi stem. It is low in calories, making it suitable as a diet food. It is rich in minerals and calcium, and is rich in glucomannan, the main ingredient of which is dietary fiber, so it has the effect of preventing constipation and acting on the intestines. It is known to play a role in lowering cholesterol levels.

The anti-caking agent in step (d) may be 1% to 10% by weight based on 100 parts by weight of sweet potato puree, preferably 1% to 7% by weight based on 100 parts by weight of sweet potato puree, and more preferably It is 2% to 5% by weight based on 100 parts by weight of sweet potato puree.

If the amount of the anti-caking agent is less than 1% by weight compared to 100 parts by weight of sweet potato puree, the amount of the anti-caking agent may not be sufficient and the caking phenomenon may not be properly suppressed. If the amount of the anti-caking agent is more than 10% by weight compared to 100 parts by weight of sweet potato puree, the anti-caking agent may damage the texture of the sweet potato powder and may not clump together well during cooking, making it difficult to prepare food.

The step (e) is a step of preparing sweet potato powder by drying and pulverizing the sweet potato puree-excipient mixture.

For drying the sweet potato puree-excipient mixture, known drying methods applicable to food drying, such as natural drying, hot air drying, and freeze drying, may be used, but hot air drying is preferred.

Drying of the sweet potato puree-excipient mixture may be performed at a temperature of 40°C to 100°C, preferably at 50°C to 90°C, more preferably at 60°C by hot air drying.

The drying may be performed for 12 to 36 hours, preferably for 15 to 30 hours, and more preferably for 24 hours.

The dried sweet potatoes were ground in a blender and then sieved to prepare sweet potato powder. Sieving is to remove unground lumps to produce powdered sweet potato powder of uniform size and to increase marketability. The size may be specified according to the purpose of use of the sweet potato powder, and is preferably in the range of 50 mesh to 500 mesh, more preferably in the range of 100 to 300 mesh. In the present invention, a size of 100 to 300 mesh was used to evaluate hygroscopicity and caking degree.

The present invention provides sweet potato powder produced through the method for producing sweet potato powder with reduced hardening phenomenon.

The present invention provides a food composition containing sweet potato powder prepared through the method for producing sweet potato powder with reduced hardening phenomenon.

Since the food composition contains sweet potato powder with reduced hardening as an active ingredient, storage is improved and it can be used as sweet potato processed foods such as confectionery, bakery, and beverages.

The food composition may further include a physiologically acceptable carrier, and the type of carrier is not particularly limited, and any carrier commonly used in the art can be used.

Additionally, the composition may contain additional ingredients that are commonly used in food compositions to improve odor, taste, vision, etc. For example, it may include vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, pantothenic acid, etc. Additionally, it may contain minerals such as zinc (Zn), iron (Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), copper (Cu), and chromium (Cr). Additionally, it may contain amino acids such as lysine, tryptophan, cysteine, and valine.

In addition, the composition contains preservatives (potassium sorbate, sodium benzoate, salicylic acid, sodium dehydroacetate, etc.), disinfectants (bleaching powder, high bleaching powder, sodium hypochlorite, etc.), and antioxidants (butylhydroxyanisole (BHA), butylhydroxyanisole). toluene (BHT), etc.), colorants (tar color, etc.), coloring agents (sodium nitrite, sodium nitrite, etc.), bleaching agents (sodium sulfite), seasonings (MSG, etc.), sweeteners (dulcine, cyclemate, saccharin, sodium, etc.) ), flavorings (vanillin, lactones, etc.), leavening agents (alum, D-potassium hydrogen tartrate, etc.), strengthening agents, emulsifiers, thickeners (greasings), coating agents, gum base agents, anti-foam agents, solvents, improvers, etc., food additives (food) additives) may be included. The additives can be selected depending on the type of food and used in an appropriate amount.

The term "puree" in the present invention refers to a thickened product of fruits or vegetables and is closer to a liquid state than a solid state.

The term "food" in the present invention refers to meat, sausages, bread, chocolate, candies, snacks, confectionery, pizza, ramen, other noodles, gum, dairy products including ice cream, various soups, beverages, tea, drinks, alcoholic beverages, There are vitamin complexes, health functional foods, and health foods, and include all foods in the conventional sense.

The sweet potato powder with reduced hardening can be added as is or used with other foods or food ingredients, and can be used appropriately according to conventional methods. The mixing amount of the active ingredient can be appropriately determined depending on the purpose of use (prevention, health, or therapeutic treatment). In general, when producing a food or beverage, the food composition of the present invention may be added in an amount of 50 parts by weight or less, specifically 20 parts by weight or less, relative to the food or beverage. However, when consumed for a long period of time for health and hygiene purposes, the content may be below the above range. Since there is no problem in terms of safety, the active ingredient may be used in amounts above the above range.

In specific examples and experimental examples of the present invention, sweet potato powder was prepared according to the method for producing sweet potato powder with reduced hardening of the present invention, and then the hygroscopicity of each sweet potato powder was confirmed. As a result of manufacturing sweet potato powder using gelatin, maltodextrin, agar, and konjac, hygroscopicity decreased in all sweet potato powders with an anti-caking agent added compared to the control group without an anti-caking agent (Figure 2 and Table 2). Among them, sweet potato powder with added gelatin had the lowest hygroscopicity.

In addition, as a result of analyzing the degree of caking of sweet potato powder manufactured using a natural substance-based anti-caking agent, the degree of caking was also reduced in all sweet potato powders to which an anti-caking agent was added compared to the control group without the addition of an anti-caking agent (Table 3), As shown in the hygroscopicity analysis results, the degree of caking of sweet potato powder with added gelatin was the lowest.

In addition, the hygroscopicity and caking degree of gelatin, which showed the best effect in suppressing the hardening phenomenon of sweet potato powder, and commercial anti-caking agents were compared and evaluated. In the present invention, crystalline cellulose and silicon dioxide, which are the most commercially used anti-caking agents, were selected for comparative evaluation.

As a result of comparative evaluation, sweet potato powder containing 2% by weight of gelatin (Example 6) showed the best hygroscopicity inhibition effect compared to commercial anti-caking agents (Figure 3 and Tables 5 to 6), and 2% by weight of gelatin was also used to inhibit caking. Added sweet potato powder (Example 6) showed the best inhibitory effect (Figure 4 and Table 7)

Hereinafter, the present invention will be explained in detail by the following preparation examples, examples, and experimental examples.

However, the following Preparation Examples, Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following Preparation Examples, Examples and Experimental Examples.

<Preparation Example 1> Preparation of sweet potato puree

The sweet potato selected as the raw material is a sweet potato with good taste. First, 500g of sweet potatoes were prepared, washed, and the skin was removed. Next, it was steamed at 100°C for 20 to 30 minutes, mixed with Sisu, and mixed using a blender. The number of sesame seeds was used at 50% of the weight ratio of the prepared sweet potatoes.

<Preparation Example 2> Sweet potato powder production

Sweet potato powder was prepared using the sweet potato puree prepared in Example 1. Sweet potato powder with suppressed caking was prepared by adding an anti-caking agent to sweet potato puree. As anti-caking agents, gelatin, maltodextrin, agar, and konjac were each added at 5% by weight based on 100 parts by weight of Kuma puree.

The sweet potato puree to which the anti-caking agent was added was spread on a Teflon sheet and dried at 60°C for 24 hours using a hot air dryer. Then, it was pulverized with a blender, sieved (100 mesh), and powdered. The sweet potato powder prepared above was stored frozen at a temperature of -20°C.

As a control, sweet potato powder without the addition of an anti-caking agent was used.

Table 1 below summarizes the amounts of sweet potatoes and anti-caking agents used.

Material name Addition amount (g) control group Example 1 Example 2 Example 3 Example 4 Sweet Potato (Hogammi) 500 500 500 500 500 integrity
preventer gelatin - 25 - - - maltodextrin - - 25 - - agar - - - 25 - Konjac - - - - 25 water 250 250 250 250 250

<Experimental Example 1> Measurement of hygroscopicity of sweet potato powder according to anti-caking agent

To measure the hygroscopicity of sweet potato powder, 0.5 g of each sweet potato puree powder sample was placed in a desiccator filled with 300 mL distilled water, and the weight due to moisture absorption was measured at 1-hour intervals for 7 hours to confirm the increase rate with respect to the initial weight. .

Hygroscopicity (%) was calculated using Equation 1 below.

[Equation 1]

time (h) One 2 3 4 5 6 7 control group 2.69
± ^0.22a 4.38
± ^0.41a 5.75
±0.49 ^a 6.81
± ^0.39a 7.51
± ^0.28a 7.73
±0.20 ^a 8.10
± ^0.11a Example 1 2.22± ^0.07c 3.15
±0.11 ^c 4.04
±0.05 ^c 4.34
±0.14 ^c 4.75
±0.20 ^c 4.57
± ^0.17d 4.33
± ^0.11d Example 2 2.54± ^0.23ab 4.16
± ^0.37a 5.47
± ^0.42a 6.31
± ^0.53a 7.05
± ^0.58a 7.21
±0.44 ^b 7.51
± ^0.32b Example 3 2.36± ^0.31ab 3.55
±0.36 ^b.c. 4.37
±0.35 ^b.c. 4.82
±0.34 ^c 5.01
±0.23 ^c 4.91
± ^0.18d 4.52
± ^0.16d Example 4 2.26± ^0.25ab 3.80
± ^0.26ab 4.78
± ^0.31b 5.63
± ^0.28b 6.20
± ^0.36b 6.34
±0.19 ^c 6.51
±0.20 ^c

All values are mean ± SD, n = 3. a-d) Means indicated by different letters are significantly different at P < 0.05.

The results of analyzing the hygroscopicity over time of sweet potato powder added with an anti-caking agent are shown in Table 2 above. Compared to the control group to which no anti-caking agent was added, Examples 1 (gelatin added) and Example 3 (agar added) showed significantly lower moisture absorption 1 hour after exposure to moisture. In particular, after 7 hours, Example 1 showed the lowest hygroscopicity, reaching about 53% of that of the control group.

<Experimental Example 2> Caking degree of sweet potato powder according to anti-caking agent

Sweet potato puree powder with an anti-caking agent added was stored in a desiccator set to accelerated conditions, and 24 hours later, the sample was vibrated at 200 rpm for 1 minute on a sieve of 100 to 300 mesh to measure the weight remaining under the sieve.

The caking degree was calculated using Equation 2 below and expressed as a percentage.

[Equation 2]

Caking degree, % control group 90.27± ^0.33a Example 1 80.38± ^0.08d Example 2 83.06± ^0.78c Example 3 85.54± ^0.26b Example 4 90.08± ^0.40a

All values are mean ± SD, n = 3.

The results of analyzing the degree of caking of powder exposed to moisture for a certain period of time are shown in Table 3 above. Except for Example 4 (added konjac), Examples 1 to 3 all showed a caking degree of 90% or less, and among them, the gelatin-added sweet potato powder (Example 1) showed the lowest caking degree of 80.38%. The effect of suppressing the phenomenon was confirmed.

<Preparation Example 3> Preparation of sweet potato powder for comparative evaluation with commercial anti-caking agents

Sweet potato powder was prepared for further comparative evaluation with gelatin, which showed the best effect among natural anti-caking agents, and commercial anti-caking agents. Microcrystalline Cellulose and Silicon Dioxide were selected as commercial anti-caking agents. Sweet potato powder for comparative evaluation was prepared in the same manner as in <Preparation Example 2> above, and the ratio of anti-caking agent to sweet potato was used at 1% or 2% of the weight of sweet potato in accordance with the concentration currently permitted for use as a food additive. Details on the type and ratio of the anti-caking agent used are shown in Table 4 below.

Types of anti-caking agents Ratio of anti-caking agent to sweet potato weight Example 5 gelatin One % Comparative Example 1 crystalline cellulose One % Comparative Example 3 silicon dioxide One % Example 6 gelatin 2 % Comparative Example 2 crystalline cellulose 2 % Comparative Example 4 silicon dioxide 2 %

<Experimental Example 3> Comparative evaluation of commercial anti-caking agents and hygroscopicity

For comparative evaluation of the hygroscopicity of gelatin and commercial anti-caking agents, the sweet potato powder prepared in <Preparation Example 3> was used. The comparative evaluation of hygroscopicity was performed in the same manner as <Experimental Example 1>, and the hygroscopicity was calculated using [Equation 1] above.

time (h) One 2 3 4 5 6 7 control group 2.24
± ^0.21a 3.41
± ^0.13a 4.77
± ^0.16a 5.70
± ^0.14a 6.78
± ^0.14a 7.22
± ^0.06a 7.35
± ^0.04a Example 5 1.55
±0.04 ^b.c. 2.91
± ^0.06b 3.79
±0.09 ^c 4.69
± ^0.20d 5.72
±0.37 ^c 6.12
±0.06 ^c 6.27
±0.07 ^c Comparative Example 1 1.6±0.10 ^b.c. 2.94
± ^0.02b 3.96
±0.07 ^c 5.09
±0.06 ^c 6.09
± ^0.01b 6.36
± ^0.03b 6.46
±0.07 ^b Comparative Example 2 1.46± ^0.02c 2.78
±0.04 ^b 3.55
± ^0.07d 4.40
±0.06 ^ef 5.19
± ^0.11d 5.80
±0.05 ^e 5.90
± ^0.08e

As shown in Table 5, among the groups with 1% anti-caking agent added (Example 5, Comparative Example 1, and Comparative Example 2), it was confirmed that Example 5 with added gelatin had the best hygroscopicity.

time (h) One 2 3 4 5 6 7 control group 2.24
± ^0.21a 3.41
± ^0.13a 4.77
± ^0.16a 5.70
± ^0.14a 6.78
± ^0.14a 7.22
± ^0.06a 7.35
± ^0.04a Example 6 1.41
±0.15 ^c 2.32
±0.19 ^c 3.36
±0.25 ^d 4.27
± ^0.02f 4.64
± ^0.13e 4.77
± ^0.07f 4.90
± ^0.01f Comparative Example 3 1.75± ^0.03b 3.37
± ^0.07a 4.36
± ^0.08b 5.42
± ^0.21b 6.19
±0.04 ^b 6.40
±0.05 ^b 6.5
2± ^0.03b Comparative Example 4 1.50± ^0.02c 2.95
± ^0.04b 3.54
± ^0.05d 4.56
±0.06 ^de 5.37
±0.03 ^d 5.93
± ^0.04d 6.05
± ^0.02d

In addition, as shown in Table 6 above, it was confirmed that Example 6 with added gelatin had the best hygroscopicity among the groups with 2% anti-caking agent added (Example 6, Comparative Example 3, and Comparative Example 4). In particular, Example 6 had 1 The lowest hygroscopicity was observed for the % addition group and the 2% addition group (Figure 3).

<Experimental Example 4> Comparative evaluation of caking degree

The sweet potato powder prepared in <Preparation Example 3> above was used to comparatively evaluate the caking degree of gelatin and commercial anti-caking agents. Comparative evaluation of the degree of caking was performed in the same manner as <Experimental Example 2>, and the degree of caking was calculated using Equation 2 above.

Caking degree, % control group 25.04± ^0.80a Example 5 10.74± ^0.79d Example 6 6.39± ^0.25f Comparative Example 1 12.87± ^0.28c Comparative Example 2 7.25± ^0.51f Comparative Example 3 17.79± ^0.24b Comparative Example 4 9.63± ^0.54e

As shown in Table 7, among the groups with 1% anti-caking agent added (Example 5, Comparative Example 1, Comparative Example 2), Example 5 with added gelatin had the lowest degree of caking. In addition, among the groups with 2% anti-caking agent added (Example 6, Comparative Example 3, and Comparative Example 4), the degree of caking in Example 6 with gelatin was the lowest. In particular, Example 6 showed the lowest caking degree in the group with 1% and 2% anti-caking agent. It showed the best hardening inhibition effect for all additive groups.

In addition, as shown in Figure 4, as a result of visually checking the hardening phenomenon of each sweet potato powder, the most hardening phenomenon was observed in the control group to which no anti-caking agent was added. In addition, it was confirmed that the group with 1% anti-caking agent added (Example 5, Comparative Example 1, Comparative Example 2) had a reduced hardening phenomenon compared to the control group. In the case of the group with 2% of anti-caking agent added (Example 6, Comparative Example 3, Comparative Example 4), almost no hardening was observed, and in particular, it was confirmed that the gelatin-added group (Example 6) had the best effect of suppressing the hardening phenomenon. I was able to.

Claims (15)

(a) washing and removing the skin of sweet potatoes to obtain washed sweet potatoes;
(b) steaming the washed sweet potatoes to obtain steamed sweet potatoes;
(c) preparing sweet potato puree by mixing sisu with the steamed sweet potatoes;
(d) adding an anti-caking agent to the sweet potato puree to obtain a sweet potato puree-anti-caking agent mixture; and
(e) drying the sweet potato puree-anti-caking agent mixture, grinding it with a blender, and then sieving it to produce sweet potato powder.
According to paragraph 1,
The step (b) is a method of producing sweet potato powder, characterized in that steaming at 100 to 150 ° C. for 20 to 30 minutes.
According to paragraph 1,
A method for producing sweet potato powder, characterized in that the amount of Sisu in step (c) is 40 to 60% of the weight ratio of sweet potatoes.
According to paragraph 1,
A method for producing sweet potato powder, wherein the anti-caking agent in step (d) is a natural anti-caking agent.
According to paragraph 4,
A method for producing sweet potato powder, wherein the natural anti-caking agent is one or more anti-caking agents selected from gelatin, maltodextrin, agar, and konjac.
According to paragraph 1,
The method of producing sweet potato powder, wherein the anti-caking agent in step (d) is 1% to 10% by weight based on 100 parts by weight of sweet potato puree.
According to clause 6,
The method of producing sweet potato powder, wherein the anti-caking agent in step (d) is 2% to 5% by weight based on 100 parts by weight of sweet potato puree.
According to paragraph 1,
A method for producing sweet potato powder, characterized in that the drying in step (e) is hot air drying.
According to clause 8,
A method of producing sweet potato powder, characterized in that the hot air drying is dried at 40 ℃ to 100 ℃.
According to clause 8,
A method of producing sweet potato powder, characterized in that the hot air drying is dried for 12 to 36 hours.
Sweet potato powder manufactured by the manufacturing method of any one of claims 1 to 9.
According to clause 11,
The sweet potato powder prepared above is characterized in that the hardening phenomenon is reduced.
According to clause 11,
Sweet potato powder, characterized in that the sweet potato powder has low hygroscopicity.
According to clause 11,
The sweet potato powder is characterized in that the degree of caking is reduced.
A food composition comprising sweet potato powder prepared by the production method of any one of claims 1 to 9.