KR960013119B1 - Processing method of bean flour by potato - Google Patents

Abstract

slicing violet colored potatoes and common sweet potatoes to 1-2 cm pieces after washing and peeling; mixing common sweet potato 60 wt parts and violet potato 40 wt parts or mixing them in the ratio of 50 to 50 to steep in water of 35 deg.C for 3 hours to wash; boiling the prepared potato 100 parts in clean water 30 parts in a pot to transform into a paste state to screen; admixing 40-60 wt parts and starch syrup 10 parts (relative to 100 wt parts of original potatoes) in a dual pot to heat at upto 100deg.C for 40 minutes to concentrate under stirring to 45% water content. The product is used as a health food.

Description

How to make sweet potato scraps with colored sweet potatoes

The present invention is characterized by the use of colored sweet potatoes (purple sweet potatoes and yellow sweet potatoes), and is a method of making sweet potatoes (salt) put in bread, donors, ice cream and the like. Purple sweet potatoes have a deep purple color and are similar to adzuki bean. Yellow sweet potatoes are beautiful because they have a yellowish flesh color.

Yellow sweet potato (japanese sweet potato) and purple sweet potato are mixed with 5: 5 or 6: 4 to make the old material. It is similar to the old red color of the red bean (salt) and has a unique sweet potato flavor. In 1992, imports of agricultural and fishery products imported 12,457,399 kilograms of red beans from China, which cost $ 4,795 thousand (3.8 billion won), consuming large sums of foreign currency.

In order to reduce the foreign currency, the study replaced the sweet potatoes with the government and farmers in order to reap the benefits of the profits. As a result, a method for producing red, purple, and yellow solids using purple sweet potatoes and yellow sweet potatoes was invented.

Sweet potato is a pollution-free food that does not use any pesticides during the growing process. It is widely used for diet foods, favorite foods, confectionery and snacks. In terms of nutrition, there are 125 calories per 100g of energy and calcium, phosphorus, iron, sodium, potassium It is a good food source with a variety of nutrients, so that even the total amount of minerals and vitamins does not lose to any grain.

An example of a method of making sweet potato antiques using a colored sweet potato will be described.

(Example 1)

Yellow sweet potato (10㎏) was washed with water and shredded into 1 ~ 2cm, and soaked in enough water at 35 ℃ (soaked) for 3 hours. 100 parts by weight of yellow sweet potato 30 parts by weight of water in a pot, boiled thoroughly, crushed in a sieve and sieved through 100 parts by weight (10 kg) of sweet potatoes (50 kg) (5 kg) and 10% starch syrup. Part (1㎏) is put in a double pot and evenly mixed, and then heated to 100 ℃ or less (40 minutes) while continuing to stir to not press down and concentrated to about 45% moisture to produce a yellow sweet potato solid (salt).

(Example 2)

Washed, peeled, and sliced plain sweet potato and purple sweet potato into 1 ~ 2cm, 60 parts by weight of normal sweet potato and 40 parts by weight of purple sweet potato or 50 parts by weight of sweet potato and purple sweet potato 50 Mix by weight and soak in 35 ℃ water (immersion) and soak the sweet potato gin for 3 hours, and then pour 30 parts by weight of water into a 100-weight portion of the mixed sweet potato after washing in clean water, After sieving, add 100 parts (10 kg) of sweet potato (10 kg), 50 parts (5 kg) of sugar, and 10 parts (1 kg) of starch syrup to a double pot, mix evenly, and heat to 100 ° C or below. A method of producing a purple sweet potato solid (salt) by continuing stirring (40 minutes) and concentrating to about 45% moisture.

(Example 3)

By using only one purple sweet potato (process is the same as in Example 1,2), the purple sweet potato is washed with water, peeled, cut into 1 ~ 2cm, and put into 35 ℃ water. ) After brewing the sweet potato gin, pour 30 parts by weight of water into 100 parts of purple sweet potato, boil it in a pot, boil it sufficiently (40 minutes), crush it into a sieve, and sift through a sieve. 10 parts by weight of parts and starch syrup in a double pot, evenly mixed and heated to 100 ℃ or less while stirring (攪拌) and concentrated to about 45% moisture to prepare a purple sweet potato solid (sediment).

Claims (3)

It is characterized by the use of purple sweet potatoes, and is a process of making purple sweet potatoes and sediments by washing them with 1 ~ 2cm. A process of mixing 60 parts by weight of normal sweet potato and 40 parts by weight of purple sweet potato or 50 parts by weight of normal sweet potato and 50 parts by weight of purple sweet potato and soaking in soaked water at 35 ° C. for 3 hours to immerse the sweet potato gin. 100 parts by weight of sweet potato prepared by the above process and 30 parts by weight of clean water are put in a pot, boiled enough to mash in a porridge state and then sieved. Place 100 parts by weight of sweet potato (mixed before boiling) and add 40 parts by weight to 60 parts by weight of sugar sugar and 10 parts by weight of starch syrup in a double pot, mix well, heat to 100 ° C or less (40 minutes), and stir well. A method for producing purple sweet potato (salt), which comprises a step of concentrating until about 45%. According to claim 1, instead of 50 parts by weight of ordinary sweet potato and 50 parts by weight of purple sweet potato, only one yellow sweet potato is used as a main raw material (other processes are the same). According to claim 1, instead of 50 parts by weight of ordinary sweet potato and 50 parts by weight of purple sweet potato, only one sweet potato is used as a main raw material (other processes are the same).