KR20100052661A - Method of manufacturing of sweet potato salad, and food comprising the salad - Google Patents
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- KR20100052661A KR20100052661A KR1020080111472A KR20080111472A KR20100052661A KR 20100052661 A KR20100052661 A KR 20100052661A KR 1020080111472 A KR1020080111472 A KR 1020080111472A KR 20080111472 A KR20080111472 A KR 20080111472A KR 20100052661 A KR20100052661 A KR 20100052661A
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
본 발명은 고구마 샐러드의 제조방법, 이에 의해 제조된 고구마 샐러드 및 이를 포함하는 식품에 관한 것이다.The present invention relates to a method for producing sweet potato salad, sweet potato salad prepared by the same, and a food comprising the same.
고구마는 단순히 삶아 먹는 것 뿐만 아니라 고구마 죽, 그라탕, 고구마 튀김, 고구마 샐러드, 고구마 밥, 고구마 케이크등 다양한 식품이 있으나 고구마를 생것으로 먹는 식품은 흔하지가 않다. 생고구마에는 익힌 고구마보다 식이섬유가 더 함유되어 있기 때문에 생고구마를 섭취할 경우 변비에 큰 도움이 된다. Sweet potatoes are not only boiled and eaten, but also various kinds of foods such as sweet potato porridge, gratin, sweet potato fries, sweet potato salad, sweet potato rice, and sweet potato cake are not common. Raw sweet potatoes contain more fiber than cooked sweet potatoes, so eating raw sweet potatoes is a great help for constipation.
특히 자색고구마가 다량 함유하고 있는 안토시아닌 색소는 항산화, 항암, 간보호 활성 등의 효능이 있고 섬유질, 단백질, 무기질, 비타민이 풍부하고 칸베리(carnberry)보다 30~60배, 포도보다 5~7배나 높은 천연 기능성 색소뿐만 아니라 기능성 식품소재로서 가치가 매우 높다. 자색고구마의 색소는 카페익산과 페룰린산등과 아실화된 상태로 존재하기 때문에 다른 식물체에서 분리된 안토시아닌 색소에 비하여 중성 및 약산성, 그리고 빛에 대하여 안전성이 높고, 항산화 활성도 높은 것으로 나타나 그 활용가치가 높다.In particular, anthocyanin pigments, which are rich in purple sweet potatoes, have antioxidant, anti-cancer, and hepatoprotective effects, and are rich in fiber, protein, minerals, vitamins, 30-60 times more than cannberry, and 5-7 times more than grapes. It is very valuable as a functional food material as well as a high natural functional pigment. Since purple sweet potato pigment is present in acylated form with caffeic acid and ferulic acid, it has higher neutral and weak acidity and light resistance and higher antioxidant activity than other anthocyanin pigments isolated from other plants. high.
선진국에서는 이미 자색고구마 관련제품의 기능성이 임상실험 등을 통하여 입증되어 건강식품으로서 붐을 일으키고 있으나, 우리나라에서는 양갱, 앙금, 분말 등의 제품이 출시되고 있을 뿐 아직 다양한 제품을 개발하지 못한 실정이다. 또한,고구마를 절단하면 하얗게 전분 성분이 나오는데 이것은 미관상 좋지않고, 시간이 지나면서 갈변현상이 일어나고 부식되는 문제점이 있어 유통기한이 짧아 생것으로 식품을 제조하기에는 어려움이 있다.In developed countries, the functionality of purple sweet potato-related products has been proven through clinical trials and is causing a boom as a health food, but in Korea, products such as yokan, sediment, and powder have been released but have not yet developed various products. In addition, when the sweet potato is cut, the starch component comes out white, which is not good in appearance, and browning phenomenon occurs and corrosion occurs over time, so the shelf life is short, so it is difficult to prepare food.
상기 문제점을 해결하기 위한 본 발명의 기술적 과제는 고구마를 거의 생것으로 섭취할 수 있는 고구마 샐러드의 제조 방법을 제공하는데 있다.The technical problem of the present invention for solving the above problems is to provide a method for producing a sweet potato salad that can be consumed almost sweet potato.
또한 본 발명의 다른 기술적 과제는 상기 방법으로 제조된 고구마 샐러드 및 이를 포함하는 식품을 제공하는데 있다.In addition, another technical problem of the present invention is to provide a sweet potato salad prepared by the above method and a food comprising the same.
본 발명에 따른 고구마 샐러드의 제조방법은, 고구마를 저온 또는 고온에서의 열처리를 통하여 고구마 표면 전분층에 코팅층을 형성하는 것을 특징으로 한다. 보다 구체적으로, 본 발명에 따른 고구마 샐러드의 제조방법은, 저온에서 장기간 열처리하여 숙성시키는 제조방법과 고온에서 순간 열처리하는 제조방법이 있다.The method for producing sweet potato salad according to the present invention is characterized by forming a coating layer on the sweet potato surface starch layer through heat treatment at low or high temperatures. More specifically, the manufacturing method of sweet potato salad according to the present invention, there is a manufacturing method to be aged by long-term heat treatment at low temperature and a manufacturing method of instant heat treatment at high temperature.
먼저 저온에서 장기간 열처리하는 고구마 샐러드 제조방법은, 고구마를 절단하는 단계(1공정); 상기 고구마를 저온에서 장기간 열처리하여 고구마 샐러드를 제조하는 단계(2공정); 상기 고구마 샐러드를 진공포장 및 가열살균하는 단계(3공정)를 포함한다.First, the sweet potato salad manufacturing method of heat treatment at low temperature for a long time, the step of cutting sweet potatoes (step 1); Preparing a sweet potato salad by heat treating the sweet potato at a low temperature for a long time (step 2); Vacuum packaging and heat sterilization of the sweet potato salad is included.
상기 고구마를 저온에서 장기간 열처리하여 고구마 샐러드를 제조하는 단계(2공정)는, 숙성조 50~60℃에서 10분~3일간 숙성될 수 있으며, 바람직하게는 숙성조 55~60℃에서 10분~3시간이다.The step (2 steps) of preparing the sweet potato salad by heat-treating the sweet potato at a low temperature for a long time may be aged for 10 minutes to 3 days at 50 ~ 60 ℃ aging tank, preferably 10 minutes ~ at 55 ~ 60 ℃ aging tank 3 hours.
상기 고구마 샐러드에 열처리 방법은 식품분야의 통상적인 방법의 하나를 선택할 수 있으며, 예시로서 가열수조, 오븐, 전자렌지 등을 사용할 수 있다. The sweet potato salad heat treatment method may be selected from one of the conventional methods in the food field, for example, a heating bath, oven, microwave oven and the like can be used.
상기 열처리된 고구마를 진공포장 및 가열살균하는 단계는 열처리된 고구마 샐러드를 식품분야의 통상적인 방법의 하나를 선택할 수 있으며, 열처리된 고구마를 포장지에 투입하여 진공포장하여 포장내부의 공기를 최소화하고 다시 가열함으로써 미생물을 최대한 억제한다. Vacuum packaging and heat sterilization of the heat-treated sweet potato may be selected from the conventional method in the food field of the heat-treated sweet potato salad, by placing the heat-treated sweet potato in a wrapping paper to minimize the air in the packaging and again Inhibit the microorganism as much as possible by heating.
다음으로 고온에서 순간 열처리하는 고구마 샐러드 제조방법은, 고구마를 세척 및 절단하는 단계(1공정); 상기 고구마를 고온에서 순간 열처리하여 고구마 샐러드를 제조하는 단계(2공정); 상기 열처리된 고구마 샐러드를 진공포장 및 가열살균하는 단계(3공정)를 포함한다.Next, the sweet potato salad manufacturing method of instant heat treatment at high temperature, washing and cutting the sweet potato (step 1); Preparing a sweet potato salad by instant heat treatment of the sweet potato at high temperature (step 2); Vacuum packaging and heat sterilization of the heat-treated sweet potato salad (3 steps).
상기 고온에서 순간 열처리 단계(2공정)는 열탕조 70~100℃에서 1초~30분간 가열될 수 있으며, 바람직하게는 열탕조 95~100℃에서 1초~30초이다.The instantaneous heat treatment step (step 2) at a high temperature may be heated for 1 second to 30 minutes in a hot water bath 70 ~ 100 ℃, preferably 1 second to 30 seconds in a hot water bath 95 ~ 100 ℃.
상기 저온 또는 고온의 열처리를 이용한 고구마 샐러드 제조방법에 있어서, 고구마는 자색고구마, 호박고구마, 황색고구마, 밤고구마, 물고구마를 포함하는 그룹에서 선택되는 적어도 하나일 수 있다.In the method for producing sweet potato salad using the low or high temperature heat treatment, the sweet potato may be at least one selected from the group including purple sweet potato, pumpkin sweet potato, yellow sweet potato, chestnut sweet potato, and sweet potato.
상기 자색고구마를 진공포장할 때 드레싱 소스와 야채류에서 선택되는 적어도 하나를 첨가하는 단계를 더 포함할 수 있다. 이때 상기 드레싱 소스는 들깨, 참깨, 요구르트, 오리엔탈, 키위, 파인애플, 오렌지, 딸기, 타르타르, 발사믹, 사우전드 아일랜드, 프렌치, 허니머스타드, 크림, 땅콩드레싱을 포함하는 그룹에서 선택되는 적어도 하나일 수 있다. 상기 야채류는 양상치, 양배추, 적채, 상추, 샐러리, 치커리, 적잎치커리, 컬리플라워, 코스타마리, 브로콜리, 양파, 피망, 오이, 당근, 레디쉬를 포함하는 그룹에서 선택되는 적어도 하나일 수 있다. When vacuum-packing the purple sweet potato may further comprise the step of adding at least one selected from a dressing source and vegetables. At this time, the dressing sauce may be at least one selected from the group including perilla, sesame, yogurt, oriental, kiwi, pineapple, orange, strawberry, tartar, balsamic, Thousand Island, French, honey mustard, cream, peanut dressing . The vegetables may be at least one selected from the group consisting of lettuce, cabbage, red pepper, lettuce, celery, chicory, red leaf chicory, cauliflower, Costa Marie, broccoli, onion, bell pepper, cucumber, carrot, redish.
상기 다른 기술적 과제를 해결하기 위해 본 발명은 상기 방법으로 제조된 자색고구마 샐러드를 제공한다. 또한 본 발명은 상기 자색고구마 샐러드를 포함하는 자색고구마 야채 샐러드와 같은 식품을 제공한다.The present invention to solve the other technical problem provides a purple sweet potato salad prepared by the above method. In another aspect, the present invention provides a food such as purple sweet potato vegetable salad containing the purple sweet potato salad.
본 발명에 따른 저온 또는 고온으로 열처리하는 고구마 샐러드 제조방법에 따르면, 고구마 샐러드 제조중에서 저온 또는 고온에서의 열처리를 하면 고구마의 표면 전분층이 열변화에 의해 얇은 코팅층을 형성하게 된다.According to the method for producing sweet potato salad heat-treated at low temperature or high temperature according to the present invention, the surface starch layer of sweet potato forms a thin coating layer by heat change when heat-processing at low temperature or high temperature during the production of sweet potato salad.
이러한 고구마 표면에 생긴 얇은 코팅층은 고구마의 떫은맛이나 조직감을 개선시켜 좋은 맛을 느낄 수 있게 하여주고, 또한 고구마 고유의 색을 그대로 유지시킴으로써 변색이나 탈색을 억제하였으며 이로부터 시각적으로도 고구마 제품의 상품성을 크게 증대하여 주었다.The thin coating layer formed on the surface of sweet potatoes improves the sweetness and texture of sweet potatoes, and makes them feel good. In addition, by maintaining the original color of sweet potatoes, they suppress discoloration and discoloration. Greatly increased.
특히 자색고구마에 있어서는 자색고구마에 함유된 안토시아닌 색소는 세포노화를 촉진시켜 각종 성인병의 원인이 되는 활성산소를 제거, 발암물질의 작용을 억제하는 항변이원성 작용을 통해 암의 예방, 고혈압, 동맥경화, 심근경색 등 심혈관계 질환을 일으키는 변환효소의 활동을 억제하고 콜레스테롤을 제거하여 성인병을 예방하는 것으로 알려져 있으며, 또한 자색고구마를 생것으로 섭취할 경우 자색 고구마에 풍부하게 들어 있는 셀룰로오스 식이섬유가 물을 흡수하는 힘이 강해서 장에서 잘 흡수되지 않고 대변량을 늘려 변비를 해결하고 장의 연동운동도 활발하게 해주고 대장 벽을 청소하는 빗자루 역할을 해서 숙변 제거에 효과가 있는 것으로 알려져 있다.Especially in purple sweet potatoes, the anthocyanin pigment contained in purple sweet potatoes promotes cell aging, removes free radicals that cause various adult diseases, and anti-mutagenic action that inhibits the action of carcinogens. It is known to prevent adult diseases by inhibiting the activity of converting enzymes that cause cardiovascular diseases such as myocardial infarction and removing cholesterol. Also, when consuming purple sweet potatoes as raw, cellulose dietary fiber rich in purple sweet potatoes absorbs water. It is known to be effective in removing stool because it is not absorbed well in the intestine and increases the large variance to solve constipation, activate peristalsis of the intestine, and clean the colon wall.
상기 사실로부터 본 발명의 열처리된 자색고구마 샐러드 제조방법으로 자색의 탈색이나 변색없이 오랜동안 유지시킬 수 있다는 것은 자색고구마에 함유된 다양한 영양성분의 손실 없이 자색고구마 샐러드 제조 및 식품으로 활용할 수 있다는데 커다란 장점이 있다. From the above fact that the heat-treated purple sweet potato salad production method of the present invention can be maintained for a long time without discoloration or discoloration of purple can be used as a purple sweet potato salad production and food without loss of various nutrients contained in purple sweet potato There is this.
이하, 본 발명의 바람직한 실시 예를 설명하기로 한다. 그러나 본 발명은 여기서 설명되어지는 실시예에 한정되지 않고 다른 형태로 구체화될 수도 있다. 오히려, 여기서 소개되는 실시예는 개시된 내용이 철저하고 완전해질 수 있도록 그리고 당업자에게 본 발명의 사상이 충분히 전달될 수 있도록 하기 위해 제공되어지는 것이다.Hereinafter, preferred embodiments of the present invention will be described. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure may be made thorough and complete, and to fully convey the spirit of the invention to those skilled in the art.
도 1은 본 발명에 따른 고구마 샐러드의 제조방법을 나타내는 순서도 이다.1 is a flow chart showing a method for producing a sweet potato salad according to the present invention.
도 1을 참조하면, 본 발명에 따른 고구마 샐러드의 제조방법은 저온 또는 고온에서 제조하는 두가지 방법이 있다.1, there are two methods for preparing sweet potato salad according to the present invention at low or high temperature.
먼저, 본 발명에 따른 열처리하는 고구마 샐러드의 제조방법은, First, the manufacturing method of the sweet potato salad heat treatment according to the present invention,
고구마를 세척 및 절단하는 단계(1공정); Washing and cutting sweet potatoes (step 1);
상기 고구마를 저온 또는 고온에서 열처리하는 단계(2공정); Heat treating the sweet potato at low temperature or high temperature (step 2);
상기 열처리 된 고구마 샐러드를 진공포장 및 가열살균하는 단계(3공정)를 포함한다.Vacuum packaging and heat sterilization of the heat-treated sweet potato salad is included.
이러한 각 단계별 세부적 제조공정을 살펴보면, Looking at the detailed manufacturing process for each of these steps,
상기 고구마를 세척 및 절단하는 단계(1공정)는 상기 고구마를 선별하고 깨 끗한 물로 세척한 후, 채모양 또는 깍두기 모양으로 절단하는 단계를 포함할 수 있다.The step of washing and cutting the sweet potato (step 1) may include selecting the sweet potato and washing it with clean water, and then cutting the sweet potato into a chopped or diced shape.
상기 고구마를 상온 또는 고온에서 열처리하는 단계(2공정)에 있어서, 저온에서 열처리하는 단계(2공정)는 상기 고구마를 숙성조 50~60℃에서 10분~3일간 숙성시키는 단계를 포함할 수 있고 바람직하게는 숙성조 55~60℃에서 10분~3시간이며, 고온에서는 열처리하는 단계(2공정)는 열탕조 70~100℃의 1초~30분간 열처리하는 단계를 포함할 수 있고 바람직하게는 열탕조 95~100℃에서 1초~30초이며, 상기 열처리한 후 냉수에 투입하여 냉각하는 단계를 포함할 수 있다In the step (2 steps) of heat treating the sweet potato at room temperature or high temperature, the step (2 steps) of heat treatment at low temperature may include the step of ripening the sweet potato in 50 ~ 60 ℃ for 10 minutes to 3 days Preferably it is 10 minutes to 3 hours at 55 ~ 60 ℃ aging tank, the step of heat treatment at high temperature (step 2) may include a step of heat treatment for 1 second to 30 minutes of 70 to 100 ℃ hot water bath and preferably Hot water bath is 1 second to 30 seconds at 95 ~ 100 ℃, may include the step of cooling by adding to the cold water after the heat treatment.
상기 고구마를 숙성시키거나 고구마 샐러드를 제조하는 단계에서 고구마를 저온 또는 고온에서 열처리를 하면 고구마 표면 전분층에 코팅층을 형성하여 외부 공기가 고구마 전분층 안으로 유입되는 것을 막거나 또는 색소가 빠져나가는 것을 방지하여 색상유지에 도움이 되므로 다른 샐러드 재료와 함께 쓰였을 때 데코레이션 효과를 볼 수 있는 커다란 장점이 있다. When the sweet potato is heat-treated at a low temperature or high temperature in the step of ripening the sweet potato or preparing a sweet potato salad, a coating layer is formed on the surface of the sweet potato surface starch layer to prevent external air from entering into the sweet potato starch layer or to prevent the pigment from falling out. This helps to maintain color, so when used with other salad ingredients, the decoration effect is great.
상기 열처리된 고구마 샐러드를 진공포장 및 가열살균하는 단계(3공정)는 열처리된 고구마 샐러드를 포장지에 투입하여 진공포장으로 포장내부의 공기를 최소화 하고, 다시 열수조에서 가열살균, 고압살균법, 초고압살균법, 방사선조사 등을 포함하는 통상적인 가공식품의 살균방법 단계를 수행할 수 있는데, 식품용 내열용기를 사용한다면 진공포장 후 가열살균 온도와 시간이 포함된 본 발명의 고구마 열처리 온도와 시간을 적용함으로써 진공포장 후 고구마 열처리 공정은 물론 가열살균 공정을 동시에 진행할 수 있다. 이때 적용되는 열수조의 온도와 시간은 70~100 ℃에서 10초~30분간이 바람직하다.The vacuum packaging and heat sterilization of the heat-treated sweet potato salad is carried out by putting the heat-treated sweet potato salad in a wrapping paper to minimize the air inside the packaging by vacuum packaging, and heat sterilization, high pressure sterilization, and high pressure in a hot water tank. A sterilization method step of a conventional processed food including sterilization method, irradiation, etc. may be performed. By applying the vacuum can be carried out at the same time heat treatment step as well as heat treatment process sweet potato. At this time, the temperature and time of the applied hot water bath is preferably 10 seconds to 30 minutes at 70 ~ 100 ℃.
상기 제조공정에 있어서, 고구마는 자색고구마, 호박고구마, 황색고구마, 밤고구마, 물고구마 등 모든 고구마류를 사용할 수 있다. In the manufacturing process, sweet potatoes, such as purple sweet potato, pumpkin sweet potato, yellow sweet potato, chestnut sweet potato, water sweet potato and the like can be used.
<실시예1> 저온에서 장기간 열처리 자색고구마 샐러드 제조Example 1 Preparation of Purple Sweet Potato Salad with Heat Treatment at Low Temperature
자색고구마를 선별하여 깨끗한 물로 세척한 후, 자색고구마를 깍두기 모양으로 절단하고, 자색고구마를 숙성조 60℃에서 30분 가열하고, 숙성조에서 자색고구마를 꺼내어 냉수에서 냉각하여 꺼내고, 진공포장 한 후, 열수조에서 가열살균하여 자색고구마 샐러드를 제조하였다.After sorting the purple sweet potatoes and washing them with clean water, cut the purple sweet potatoes into dices, heat the purple sweet potatoes for 30 minutes at 60 ℃ in the aging tank, take the purple sweet potatoes out of the aging tank, cool them in cold water and take them out under vacuum packaging. Heat sterilization in a hot water bath to prepare a purple sweet potato salad.
<실시예2> 고온에서 순간 열처리 자색고구마 샐러드 제조Example 2 Preparation of Purple Sweet Potato Salad by Instant Heat Treatment at High Temperature
자색고구마를 선별하여 깨끗한 물로 세척한 후, 자색고구마를 깍두기 모양으로 절단하고, 자색고구마를 열탕조 100℃에서 1초 가열하고, 열탕조에서 자색고구마를 꺼내어 냉수에서 냉각하여 꺼내고, 진공포장 한 후, 열수조에서 가열살균하여 자색고구마 샐러드를 제조하였다.After selecting the purple sweet potato and washing it with clean water, cut the purple sweet potato into dice shape, heat the purple sweet potato for 1 second at 100 ℃ of boiling water bath, take out the purple sweet potato from the boiling water bath, cool it in cold water, remove it, and vacuum packed it. Heat sterilization in a hot water bath to prepare a purple sweet potato salad.
<실시예3> 저온에서 순간 열처리한 호박고구마 샐러드 제조Example 3 Preparation of Sweet Potato Salad Treated at Low Temperature
실시예1과 동일한 방법으로 하되, 호박고구마를 사용하여 호박고구마 샐러드를 제조하였다.In the same manner as in Example 1, using a pumpkin sweet potato to prepare a pumpkin sweet potato salad.
<비교예1> 일반 자색고구마 샐러드 제조Comparative Example 1 Preparation of Plain Purple Sweet Potato Salad
자색고구마를 선별하여 깨끗한 물로 세척한 후 깍두기 모양으로 썰어 열처리 공정 없이 자색고구마 샐러드를 제조하였다.The purple sweet potato was selected, washed with clean water, and cut into diced shapes to prepare a purple sweet potato salad without heat treatment.
<비교예2> 일반 호박고구마 샐러드 제조<Comparative Example 2> Manufacturing normal pumpkin sweet potato salad
호박고구마를 선별하여 깨끗한 물로 세척한 후 깍두기 모양으로 썰어 열처리 공정 없이 호박고구마 샐러드를 제조하였다.Pumpkin sweet potato was selected and washed with clean water and cut into diced shape to prepare a pumpkin sweet potato salad without heat treatment.
<실시예 4> 자색고구마 야채 샐러드 제품Example 4 Purple Sweet Potato Vegetable Salad
실시예 1과 동일한 방법으로 하되, 적채, 상추, 양파, 피망과 허니머스타드 드레싱을 첨가하여 자색고구마 샐러드 제품을 제조하였다.In the same manner as in Example 1, red sweet potato, lettuce, onion, bell pepper and honey mustard dressing was added to prepare a purple sweet potato salad product.
<실시예 5> 자색고구마 야채 샐러드 제품Example 5 Purple Sweet Potato Vegetable Salad
실시예 1과 동일한 방법으로 하되, 치커리, 적잎치커리, 브로콜리, 당근과 오렌지 드레싱을 첨가하여 자색고구마 샐러드 제품을 제조하였다.In the same manner as in Example 1, chicory, red leaf chicory, broccoli, carrot and orange dressing was added to prepare a purple sweet potato salad product.
가열살균하여 자색고구마 샐러드 제품을 제조하였다. Heat sterilization to prepare a purple sweet potato salad product.
<실시예 6> 자색고구마 야채 샐러드 제품Example 6 Purple Sweet Potato Vegetable Salad
실시예 2와 동일한 방법으로 하되, 양배추, 상추, 적잎치커리, 당근과 사우전드 아일랜드드레싱을 첨가하여 자색고구마 샐러드 제품을 제조하였다.In the same manner as in Example 2, cabbage, lettuce, red leaf chicory, carrot and Thousand Island dressing was added to prepare a purple sweet potato salad product.
<실시예 7> 자색고구마 야채 샐러드 제품Example 7 Purple Sweet Potato Vegetable Salad
실시예 2와 동일한 방법으로 하되, 샐러리, 브로콜리, 피망, 오이, 레디쉬와 크림드레싱을 첨가하여 자색고구마 샐러드 제품을 제조하였다.In the same manner as in Example 2, celery, broccoli, bell pepper, cucumber, reddish and cream dressing was added to prepare a purple sweet potato salad product.
<시험예1> 제조 자색고구마 샐러드 관능평가Test Example 1 Sensory Evaluation of Purple Sweet Potato Salad
상기 실시예1 및 2, 비교예 1에서 제조된 자색고구마 샐러드에 대한 패널검사를 당업계 20인의 전문가를 무작위로 추출하여 떫은 맛과 조직감에 관해 관능검사를 하였다. 관능검사 대상은 본 발명의 제조방법으로 제조된 저온에서 장기간 열처리 자색고구마 샐러드(실시예1), 고온에서 순간 열처리한 자색고구마 샐러드(실 시예2), 저온에서 순간 열처리한 호박고구마 샐러드(실시예3), 일반 자색고구마 샐러드(비교예1), 일반 호박고구마 샐러드(비교예2)를 비교평가 하였다. 관능평가 결과는 아래 표1 에 나타내었다.The panel test for the purple sweet potato salad prepared in Examples 1 and 2, Comparative Example 1 was randomly extracted 20 experts in the art to perform a sensory test on the astringent taste and texture. Sensory test subjects are purple sweet potato salad (Example 1) for a long time heat treatment at low temperature prepared by the manufacturing method of the present invention, purple sweet potato salad (Example 2) instantaneous heat treatment at high temperature, pumpkin sweet potato salad (template) 3), the general purple sweet potato salad (Comparative Example 1), the general pumpkin sweet potato salad (Comparative Example 2) were compared and evaluated. Sensory evaluation results are shown in Table 1 below.
<평가기준><Evaluation Criteria>
떫은 맛 조직감A light texture
1 : 떫지 않음 1 : 부드럽지 않음1: not weak 1: not smooth
2 : 약간 떫음 2 : 약간 부드러움2: slightly softer 2: slightly softer
3 : 보통임 3 : 보통임3: Normal 3: Normal
4 : 떫음 4 : 부드러움4: sound 4: softness
5 : 아주 떫음 5 : 아주 부드러움5: very good 5: very soft
표1. 고구마 샐러드 관능평가 결과Table 1. Sweet potato salad sensory evaluation result
구분
division
실시예1
(자색고구마)
Example 1
(Purple sweet potato)
실시예2
(자색고구마)
Example 2
(Purple sweet potato)
실시예3
(호박고구마)
Example 3
(Pumpkin Sweet Potato)
비교예1
(자색고구마)
Comparative Example 1
(Purple sweet potato)
비교예2
(호박고구마)
Comparative Example 2
(Pumpkin Sweet Potato)
떫은맛
Astringent
1.08
1.08
1.05
1.05
1.10
1.10
2.85
2.85
3.05
3.05
조직감
Organization
4.40
4.40
4.35
4.35
4.45
4.45
1.85
1.85
2.05
2.05
<시험예2> 제조된 자색고구마 샐러드의 변색되는 소요기간 평가<Test Example 2> Evaluation of the discoloration time required for the purple potato salad
상기 실시예1 및 2, 비교예 1에서 제조된 자색고구마 샐러드에 대하여 상온 조건에서 자색의 변색되는데 걸리는 소요기간을 평가하였다. 제조된 자색고구마 샐러드의 변색되는 소요기간 평가는 본 발명의 제조방법으로 제조된 저온에서 장기간 열처리한 자색고구마 샐러드(실시예1), 고온에서 순간 열처리한 자색고구마 샐러 드(실시예2), 일반 자색고구마 샐러드(비교예1)을 비교평가 하였다. 소요시간 결과는 아래 표2 에 나타내었다.The purple sweet potato salad prepared in Examples 1 and 2 and Comparative Example 1 was evaluated for the time required for discoloration of the purple at room temperature. Evaluation of the discolored lead time of the prepared purple sweet potato salad is the purple sweet potato salad (Example 1), which was heat-treated at a low temperature for a long time prepared by the manufacturing method of the present invention (Example 1), purple sweet potato salad (Example 2), instant heat treatment at a high temperature The purple sweet potato salad (Comparative Example 1) was compared and evaluated. The required time results are shown in Table 2 below.
표2. 자색고구마가 변색되는데 소요되는 기간 평가 결과Table 2. Period evaluation result for purple sweet potato to discolor
구분
division
실시예1
Example 1
실시예2
Example 2
비교예1
Comparative Example 1
변색 소요시간
Discoloration time
6개월 이상
more than 6 month
6개월 이상
more than 6 month
깍두기 모양으로
절단후 1시간 이내
In dice shape
Within 1 hour after cutting
상기 표2 와 같이, 일반 자색고구마 쌈(비교예1)은 깍두기 모양으로 절단후 1시간 이내에 자색고구마가 변색이 되었고, 자색고구마가 저온에서 열처리된 자색고구마 샐러드(실시예1)과 고온에서 열처리된 자색고구마 샐러드(실시예2)는 6개월 이상 경과되어도 변색되지 않는 실험결과로부터 본 발명의 열처리 공정을 포함한 자색고구마 샐러드의 저장 보관성이 매우 높게 나타내어 이로부터 자색고구마의 샐러드 제품의 상업적 가치를 크게 향상시켰다.As shown in Table 2, the general purple sweet potato ssam (comparative example 1) was changed to purple sweet potato within 1 hour after cutting the diced shape, purple sweet potato salad heat treated at a low temperature purple sweet potato salad (Example 1) and heat treatment at high temperature The purple sweet potato salad (Example 2) has a very high storage shelf life of the purple sweet potato salad including the heat treatment process of the present invention from the experimental results that do not discolor even after 6 months or more, and thus the commercial value of the purple sweet potato salad product Greatly improved.
도 1은 본 발명의 바람직한 실시예에 따른 고구마 샐러드의 제조 공정을 순차적으로 나타내는 흐름도이다.1 is a flowchart sequentially illustrating a manufacturing process of sweet potato salad according to a preferred embodiment of the present invention.
Claims (10)
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102351829A (en) * | 2011-07-01 | 2012-02-15 | 桂林梁华生物科技有限公司 | Method for extracting and comprehensively utilizing anthocyanidin from Ipomoes batatas |
KR101317225B1 (en) * | 2011-11-22 | 2013-10-15 | 한국식품연구원 | Sweet patato puree and manufacturing method of sweet potato food using the same |
KR20220093491A (en) * | 2020-12-28 | 2022-07-05 | 정현경 | A manufacturing method for dressing sauce contained a potato strand |
-
2008
- 2008-11-11 KR KR1020080111472A patent/KR20100052661A/en not_active Application Discontinuation
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102351829A (en) * | 2011-07-01 | 2012-02-15 | 桂林梁华生物科技有限公司 | Method for extracting and comprehensively utilizing anthocyanidin from Ipomoes batatas |
CN102351829B (en) * | 2011-07-01 | 2013-12-18 | 桂林梁华生物科技有限公司 | Method for extracting and comprehensively utilizing anthocyanidin from Ipomoes batatas |
KR101317225B1 (en) * | 2011-11-22 | 2013-10-15 | 한국식품연구원 | Sweet patato puree and manufacturing method of sweet potato food using the same |
KR20220093491A (en) * | 2020-12-28 | 2022-07-05 | 정현경 | A manufacturing method for dressing sauce contained a potato strand |
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