KR101131848B1 - 고구마 분말 및 그를 이용한 고구마 가공식품 - Google Patents
고구마 분말 및 그를 이용한 고구마 가공식품 Download PDFInfo
- Publication number
- KR101131848B1 KR101131848B1 KR1020090019390A KR20090019390A KR101131848B1 KR 101131848 B1 KR101131848 B1 KR 101131848B1 KR 1020090019390 A KR1020090019390 A KR 1020090019390A KR 20090019390 A KR20090019390 A KR 20090019390A KR 101131848 B1 KR101131848 B1 KR 101131848B1
- Authority
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- Prior art keywords
- sweet potato
- powder
- sweet
- raw
- processed foods
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- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 113
- 239000000843 powder Substances 0.000 title claims abstract description 47
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- 235000021067 refined food Nutrition 0.000 claims abstract description 11
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000013736 caramel Nutrition 0.000 claims abstract description 8
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- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000010025 steaming Methods 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims description 9
- 239000006071 cream Substances 0.000 claims description 9
- 235000009566 rice Nutrition 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 7
- 235000021329 brown rice Nutrition 0.000 claims description 6
- 235000013351 cheese Nutrition 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
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- 239000002245 particle Substances 0.000 claims description 3
- 230000000415 inactivating effect Effects 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 239000004480 active ingredient Substances 0.000 claims 1
- 230000002538 fungal effect Effects 0.000 claims 1
- 238000007654 immersion Methods 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
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- 241000209094 Oryza Species 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 7
- 239000000203 mixture Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 240000001980 Cucurbita pepo Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
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- 235000014103 egg white Nutrition 0.000 description 2
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- 210000002969 egg yolk Anatomy 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000206607 Porphyra umbilicalis Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000008234 soft water Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Claims (6)
- 생고구마를 세척하는 단계와;수중에서 껍질을 벗기는 단계와;식초수에 침지하여 진균류 포자를 살균하는 단계와;100℃ 끓는 물에 30~60초간 열처리하여 각종 효소를 불활성화시키는 단계와;칼로 0.5~1.0cm 두께로 슬라이스하는 단계와;15~40℃ 온도에서 저온건조하는 단계와;분쇄하는 단계와 100 mesh 입자크기로 사별하는 단계로 구성된 것이 특징인 고구마생분말 제조방법.
- 제1항의 방법에 의해 제조된 고구마생분말.
- 제1항의 방법에 있어서, 칼로 슬라이스하는 단계를 수행한 후 증숙기 또는 Baker에서 찌거나 구워 전분을 호화하는 단계를 더 포함하여 진공동결 건조하는 것이 특징인 고구마호화분말 제조방법.
- 제3항의 방법에 의해 제조된 고구마호화분말.
- 제2항 또는 제4항에 기재한 고구마생분말 또는 고구마호화분말을 유효성분으로 첨가하여 제조됨을 특징으로 하는 고구마가공식품.
- 제5항의 고구마가공식품이 고구마크림치즈케이크, 고구마캐러멜, 매쉬드스위트포테이토, 고구마찰떡아이스, 고구마현미죽, 고구마이유식 중 어느하나인 것이 특징인 고구마가공식품.
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KR1020090019390A KR101131848B1 (ko) | 2009-03-06 | 2009-03-06 | 고구마 분말 및 그를 이용한 고구마 가공식품 |
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KR1020090019390A KR101131848B1 (ko) | 2009-03-06 | 2009-03-06 | 고구마 분말 및 그를 이용한 고구마 가공식품 |
Publications (2)
Publication Number | Publication Date |
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KR20100100479A KR20100100479A (ko) | 2010-09-15 |
KR101131848B1 true KR101131848B1 (ko) | 2012-03-30 |
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KR1020090019390A KR101131848B1 (ko) | 2009-03-06 | 2009-03-06 | 고구마 분말 및 그를 이용한 고구마 가공식품 |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20170031977A (ko) | 2015-09-14 | 2017-03-22 | 황외분 | 삶은 고구마 가루의 제조방법 |
KR102029283B1 (ko) * | 2018-09-06 | 2019-10-07 | 심상준 | 식감이 향상된 고추장의 제조방법 |
KR20230099516A (ko) | 2021-12-27 | 2023-07-04 | 충남대학교산학협력단 | 고구마 박피부산물의 분말 제조방법 및 이에 따른 분말 |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103798684A (zh) * | 2012-11-29 | 2014-05-21 | 哈尔滨贵迪软件有限公司 | 榛子红薯粉 |
CN103110075A (zh) * | 2012-11-29 | 2013-05-22 | 哈尔滨贵迪软件有限公司 | 芝麻红薯粉 |
CN103798685A (zh) * | 2012-11-29 | 2014-05-21 | 哈尔滨贵迪软件有限公司 | 葵花籽红薯粉 |
CN103798688A (zh) * | 2012-11-29 | 2014-05-21 | 哈尔滨贵迪软件有限公司 | 腰果红薯粉 |
KR102029281B1 (ko) * | 2018-09-06 | 2019-10-07 | 심상준 | 풍미가 향상된 고추장 |
KR102165535B1 (ko) * | 2018-12-20 | 2020-10-14 | 전남대학교산학협력단 | 고 식이섬유 함유 고구마 묵 제조용 조성물 |
KR102273166B1 (ko) * | 2020-11-25 | 2021-07-02 | 박진영 | 치즈를 포함하는 반려견용 간식 조성물 및 이의 제조방법 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100776289B1 (ko) | 2006-12-19 | 2007-11-13 | 전남대학교산학협력단 | 갈변이 저해된 고구마 분말의 제조방법 및 그에 의해제조된 고구마 분말 |
KR100827413B1 (ko) | 2007-04-30 | 2008-05-06 | 주식회사농심 | 레토르트를 이용한 고구마 스낵의 제조방법 |
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2009
- 2009-03-06 KR KR1020090019390A patent/KR101131848B1/ko active IP Right Grant
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100776289B1 (ko) | 2006-12-19 | 2007-11-13 | 전남대학교산학협력단 | 갈변이 저해된 고구마 분말의 제조방법 및 그에 의해제조된 고구마 분말 |
KR100827413B1 (ko) | 2007-04-30 | 2008-05-06 | 주식회사농심 | 레토르트를 이용한 고구마 스낵의 제조방법 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20170031977A (ko) | 2015-09-14 | 2017-03-22 | 황외분 | 삶은 고구마 가루의 제조방법 |
KR102029283B1 (ko) * | 2018-09-06 | 2019-10-07 | 심상준 | 식감이 향상된 고추장의 제조방법 |
KR20230099516A (ko) | 2021-12-27 | 2023-07-04 | 충남대학교산학협력단 | 고구마 박피부산물의 분말 제조방법 및 이에 따른 분말 |
Also Published As
Publication number | Publication date |
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KR20100100479A (ko) | 2010-09-15 |
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