KR20160056777A

KR20160056777A - Jerusalem artichoke grain syrup and production method

Info

Publication number: KR20160056777A
Application number: KR1020150107776A
Authority: KR
Inventors: 표재호
Original assignee: 표재호
Priority date: 2014-11-12
Filing date: 2015-07-30
Publication date: 2016-05-20
Also published as: KR101771792B1

Abstract

The present invention discloses a process for preparing porcine potato juice.
A method for preparing a potato sweet potato according to the present invention comprises a washing step of washing selected potatoes with water, an aging step of aging the water-washed pig potatoes for 10 to 40 days, a step of adding water to the aged pig potatoes And heating the mixture for 1 to 4 days to increase the sugar content; and mixing 50 to 200 parts by weight of water with 100 parts by weight of the aged pig potatoes and heating the mixture at low temperature for 1 to 4 days at 70 to 100 to produce a saccharide And a step of mixing the saccharide and the water-soluble dietary fiber at a weight ratio of 1: 0.2 to 3 to prepare a thick mixture; heating the mixture at 70 to 110 for 3 to 4 hours to prepare a concentrate; And a concentrate preparation step for concentrating the concentrate.
The method of the present invention, which is constituted as described above, is characterized in that fructose production is promoted during the process of aging the potatoes at low temperature and room temperature, and the resulting nutrients beneficial to the human body and glycoproteins, Is advantageous in that it can be provided as a health functional food which can be easily ingested by both men and women in terms of nutrition as a food or in terms of texture and flavor.
Particularly, it is possible to substitute sugar and artificial sugar which is tasted in sweetness, as well as being able to ingest easily without any separate cooking process while minimizing the effect of potatoes beneficial to human body and destruction of medicinal ingredients, The benefits are expected to contribute to increased revenue, job creation and increased exports.

Description

[0001] The present invention relates to porcine potatoes,

More particularly, the present invention relates to a sweet potato based on porcine potato, and more particularly, to aging a potato with a low temperature and a room temperature while stirring the potato at a low temperature for a long time, And to improve the taste and the functionality of the food, and a process for producing the same.

Recently, the consumption of instant processed foods has been increasing as the diet has been westernized. In these instant processed foods, vitamins and minerals, which are the fiber and metabolic nutrients that control the sugar metabolism by the digestion and purification, are almost removed. Some of the additives that are harmful to human body such as synthetic preservative, color and flavor to maintain color and flavor, and chemical seasoning to taste are introduced into various channels and act as carcinogenic substances by interfering with the metabolic process of our body , Sodium salt of glutamate, sodium nitrite, and the like are excessively added to cause a mineral imbalance in the human body, resulting in severe clogging due to side effects of various adult diseases.

As a result, interest in healthy food has been increasing, and Korea has traditionally been a vegetarian diet, but as the income level has increased, the diet has gradually shifted to meat and instant processed foods. As a result, hypertension, hyperlipidemia, diabetes, obesity There is an increasing trend in the number of people suffering from exposure to various adult diseases.

As a countermeasure, it is recommended to reduce the consumption of instant processed foods and meat, and to increase the intake of fruits, vegetables and grains. Especially, diabetes, obesity, attention deficiency syndrome, hyperactivity syndrome caused by sugar and artificial sugar As a result of increasing the number of diseases related to adult diseases, interest in Chochung, one of traditional foods, has been increasing as a part of finding a healthy sweetness.

On the other hand, pig potatoes, which are called as sardines, have been used as feedstuffs mainly due to their lack of taste and poor digestion as plants of asteraceae that are well-tolerated even in dry climates. Recently, however, low-calorie polysaccharides have not been digested Even if it is changed into fructose, it does not increase the blood sugar level, it is popular as a functional plant containing a large amount of inulin and dietary fiber.

This pig potato is a plant which does not contain starch and contains as much as 14% of inulin, which is a polymer of fructose, as a sugar. Inulin is a polysaccharide of low calorie and is difficult to be decomposed by human digestive enzymes. Does not rise. Glucoligosaccharides are used as food for bifidobacteria, which is the representative of bifidobacteria in the intestines. Bifidobacteria are proliferated to actively promote healthy substances such as thiamin, lipoflamin, vitamin B6 and vitamin K in the intestines, Lowering the growth of harmful bacteria and restricting activity.

In other words, inulin can not be decomposed by human digestive enzymes unlike starch, and fructose in which inulin is decomposed by the action of enzymes and the like is poor in digestion, making it a sweetener that can be provided safely to people with diabetes. In addition, it has been known that inulin has an effect of lowering the blood sugar level, thereby relieving the burden of the pancreas, thereby revitalizing the function of the pancreas, the diet effect, and the effect of restoring the function of the kidney.

However, such potato potatoes are effective as health functional foods, but they are dried, dried, or powdered to be added as food additives, Or rings, but these methods have a disadvantage in that the degree of satisfaction of consumers is low because only the functionality of the food is emphasized without considering taste or flavor, which is the basic condition of the food.

Therefore, it is urgently required to develop a food having taste and flavor suited to the taste of modern people, while allowing easy ingestion of functional medicinal ingredients possessed by potatoes.

Japanese Patent Application Laid-Open No. 10-1226894, 'A method for preparing a crude oil containing flour and a flour containing flour', page 2, Claim 1,

SUMMARY OF THE INVENTION The present invention has been made in order to solve the problems of the prior art as described above, and an object of the present invention is to provide a pig potato starch, which contains a large amount of a medicinal ingredient beneficial to the human body, The method is for that purpose.

Another object of the present invention is to provide a potato starch and a method for producing the same, which can increase the commercial value as a health functional food by adding a content of medicinal ingredient by adding pig potato, water-soluble dietary fiber and one- .

According to a preferred embodiment of the present invention for realizing the above object, a method for manufacturing a porcine potato stalactite according to the present invention comprises: washing a selected porcine potato with water; Aging step of aging the water-washed porcine potato for 10 to 40 days; A saccharification step of adding water to the aged porcine potatoes and heating them for 1 to 4 days in hot water to increase the sugar content; A saccharification step of mixing 50 to 200 parts by weight of water with 100 parts by weight of the aged porcine potato and heating the mixture at 70 to 100 for 1 to 4 days to obtain a saccharide; A mixture producing step of preparing a thick mixture by mixing the saccharide and the water-soluble dietary fiber at a weight ratio of 1: 0.2 to 3; And heating the mixture at 70 to 110 for 3 to 4 hours to produce a concentrate.

In a preferred aspect of the present invention, the herbal supplement is prepared by adding the herbal ingredients in one or both of the mixture preparation step and the concentrate preparation step, wherein the mixture or concentrate and the herbal additive are mixed at a ratio of 1: 0.1 to 1 And a one-way component adding step of adding the one-way component.

In another preferred aspect of the present invention, in the aging step, the aging temperature is gradually aged from a low temperature to a room temperature within a range of -20 to 25, and a solid residue contained in the hyperglycosylated saccharide Further comprising the steps of:

In another preferred aspect of the present invention, the water-soluble dietary fiber is selected from the group consisting of polydextrose, guar gum, glucomannan, oats, indigestible maltodextrin, soybean, And optionally one or more sugar alcohols.

As another preferred feature of the present invention, the additive made of the one-sided material is made by cutting a one-sided material, and the one-sided material includes ginseng, Vegetable medicinal materials such as leaves or roots such as mulberry leaves, mulberry leaves, mulberry leaves, mangrove leaves, sunflower seeds, bamboo shoots, arrows, mulberry leaves, mulberry leaves, Lt; / RTI >

The method for producing porcine potato starch according to the present invention is a method for producing porcine potato starch which is capable of promoting fructose formation during the process of aging porcine potatoes at room temperature at a low temperature so that the nutrients beneficial to the human body and the useful components of poly- And is advantageous in that it can be provided as a health functional food which can be easily ingested in a nutritional aspect as a food or in a sense of texture and flavor for all ages,

Particularly, it is possible to substitute sugar and artificial sugar which is tasted in sweetness, as well as being able to ingest easily without any separate cooking process while minimizing the effect of potatoes beneficial to human body and destruction of medicinal ingredients, The benefits are expected to contribute to increased revenue, job creation and increased exports.

In addition, it can be developed as a product with various flavors and medicinal properties by mixing a herbal ingredient, which contains a large amount of medicinal ingredients beneficial for human body, as an additive, so that it can be advantageous to increase the profit of the farmhouse, create employment and increase the export do.

The features and advantages of the present invention will become more apparent from the following detailed description based on the accompanying drawings. Prior to that, terms and words used in the present specification and claims should not be construed in a conventional and dictionary sense, and the inventor may properly define the concept of the term in order to best explain its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram for explaining a method for manufacturing a porcine potato preparation according to the present invention;

Hereinafter, a method for manufacturing porcine potato preparation according to the present invention will be described with reference to the accompanying drawings. First, it should be noted that the same components or parts among the drawings are denoted by the same reference numerals as possible. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

FIG. 1 is a block diagram for explaining a method for manufacturing a potato sweeteners according to the present invention. In the method for preparing potato sweet potatoes according to the present invention, the potatoes are aged at a low temperature and a room temperature, The present invention provides a method for manufacturing a potato sweet potato porcine which is capable of enhancing the sugar content and enhancing the functionality as a food containing a large amount of taste and effective ingredient by properly mixing with water-soluble dietary fiber such as polydextrose. &Lt; / RTI >

First step: a washing step (10) for selectively cleaning pig potatoes,

First, remove the foreign matter from the harvested porcine potatoes, remove the defective or bad ones, and wash the pork potatoes with clean water. In this case, the cleaning method may be an manual method in which the operator repeatedly uses water to wash the washing water, or an ultrasonic washing machine using the ultrasonic washing principle may be used.

The swine potatoes thus washed are preferably removed from the surface of the water during the water washing, which may be dried naturally or may be removed by using a drier.

Second Step: Aging Step for Aging Pork Potato (s20)

The pork potato selected and washed in the first step is aged for 10 to 40 days from low temperature to room temperature or from low temperature to room temperature. This fermentation process produces fructose by decomposing the inulin contained in the potatoes, and the fructose produced promotes alcohol decomposition.

On the other hand, the ripening temperature of the potato potato is in the range of -20 to 25, and in the present invention, it is suggested that the temperature is gradually raised from low temperature to room temperature and aged.

Step 3: saccharification step (s30)

In the second step, water, which is a clean water, is poured into the aged porcine potatoes and heated with low temperature hot water to form a saccharide.

In a preferred embodiment of the present invention, 50 to 200 parts by weight of water are mixed with 100 parts by weight of potatoes and heated at 70 to 90 ° C for 1 to 4 days to prepare a saccharide. The sugar content of the thus-prepared saccharide is measured at 22 bricks or more.

Step 4: Mixture production step (s40)

The saccharide prepared in the third step and the water-soluble dietary fiber are mixed at a weight ratio of 1: 0.2 to 3 to prepare a thick mixture having a viscosity.

Herein, the water-soluble dietary fiber may be any one selected from the group consisting of polydextrose, guar gum, glucomannan, oat, indigestible maltodextrin, soybean, mushroom, wheat, barley, corn bran, gum arabic, inulin, But in a preferred embodiment polydextrose is used.

On the other hand, dietary fiber is an indigestible polymer substance which is difficult to be degraded by human digestive enzymes. It is largely divided into water-soluble and insoluble on the basis of solubility in water, and acts as an adhesive so that plant cells stick to each other like pectin, The components constituting the cell walls of the cell are dissolved or swollen in water, and thus are classified as water-soluble dietary fibers. These dietary fibers are known to help defecation, control cholesterol, and inhibit postprandial hyperglycemia.

In addition, in the present step, it is also possible that sugar alcohols having a lower calorific value than sugar are selectively added as an additive in order to increase sweet taste.

On the other hand, in the saccharide produced in the third step, the solid residue remaining in the porcine potatoes, which has not been saccharified, remains, so that the saccharide produced in the third step is preferably separated. The method of separating the residue may be performed by a known technique such as a filtration method using a filtration cloth or a centrifugal separation method, and thus a detailed description thereof will be omitted.

Step 5: Concentrate preparation step (s50)

The mixture prepared in the fourth step is heated at 70 to 110 for 3 to 4 hours to prepare a concentrated liquid, i.e., a potato starch.

The concentrate thus prepared may optionally be supplemented with an additive such as a water soluble dietary fiber or a herbal concentrate to further enhance the taste, flavor and medicinal property during the fourth step, and the herbal concentrate may contain red ginseng, ginseng , Bellflower, ogapi, mulberry leaf, ladybug, cornerstone sleep, ugum, silkworm, wild ginseng, umbrella, 칡 and 칡shun, Plant medicine such as leaf or root, animal medicine such as silkworm, and herbal medicinal material such as mushroom may be used. The concentrate may be manufactured by a well-known technique, and a detailed explanation will be omitted.

On the other hand, the concentrate prepared in the fifth step is naturally cooled and then packaged in a container such as a glass bottle or a pouch to be packaged.

In the meantime, the present invention proposes adding a herbal additive mixed in one or both of the step of producing the mixture or the step of producing the concentrated liquid.

That is, the present invention may be added in the above-mentioned mixture-producing step or in the concentrate-producing step by adding a one-component additive prepared by cutting a one-component material containing a large amount of medicinal ingredients beneficial for human body.

In the present invention, it is proposed to mix the herbal additive in a weight ratio of 1: 0.1 ~ 1 in the case of the herbal additive, and in the case of the concentrate, the concentrate and the herbal additive are mixed at a ratio of 1: 0.1 To < RTI ID = 0.0 > 1. &Lt; / RTI > This ratio is appropriately adjusted considering the medicinal properties, flavor and taste of the herbal ingredients used as herbal additives.

For example, in the case of Ulgum, the taste of the mixture is high and the taste of the mixture is low. Therefore, the mixing ratio of the mixture to the concentrate is 0.1, and the taste of the mixture is not strong. It would be possible.

In the meantime, the herbicide additives in the present invention are made by cutting a herb ingredient, and the herbal ingredients are selected from the group consisting of ginseng, yujiao, mulberry, mulberry, bellflower, ogapi, mulberry leaf, Botanical medicines such as leaves, roots of leaves, roots of leaves, roots, etc., and animal medicines such as silkworms and mycelial medicines such as mushrooms are used . The herbal additive for making the herbal supplement may be applied by a known technique, and thus a detailed description thereof will be omitted.

The porcine potato starch produced by the above process induces the promotion of the glycation rate through a process of aging at a low temperature to room temperature for a long time and a process of boiling at a low temperature to thereby obtain a medicinal ingredient beneficial to the human body of the potato It is possible to increase the taste and functionality as a food, and particularly to a taste of modern man tasted by sweetness, so that it can be provided as a food that can be ingested by both men and women and children at an uncomfortable price, and can be added to various dishes.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention. It is obvious to those who have knowledge. It is therefore intended that such variations and modifications fall within the scope of the appended claims.

10: washing step 20: ripening step
30: Saccharification step 40: Mixture formation step
50: concentrate preparation step

Claims

Washing the selected potatoes with water;
The aged pork potatoes are aged for 10 to 40 days and aged at an aging temperature ranging from -20 to 25 at a low temperature to a room temperature;
A saccharification step of mixing 50 to 200 parts by weight of water with 100 parts by weight of the aged porcine potato and heating the mixture at 70 to 100 for 1 to 4 days to obtain a saccharide;
Preparing a thick mixture by mixing the saccharide and the water-soluble dietary fiber at a weight ratio of 1: 0.2 to 3, and separating solid residues contained in the sugar-rich saccharide;
Heating the mixture at 70 to 110 for 3 to 4 hours to produce a concentrate;
&Lt; / RTI > wherein the method comprises the steps of:

[3] The method of claim 1, wherein the herbal supplement is prepared by adding the herbal supplement to one or more of the mixture preparation step or the concentrate preparation step, wherein the mixture or concentrate and the herbal additive are mixed at a ratio of 1: 0.1 to 1: And a herbal ingredient adding step of adding the herbal ingredient to the mixture.

The method of claim 1, wherein the water soluble dietary fiber is selected from the group consisting of polydextrose, guar gum, glucomannan, oats, indigestible maltodextrin, soybean, thistle mushroom, wheat, barley, corn bran, gum arabic, inulin, Wherein the sugar alcohols are mixed with sugar alcohols selectively.

[3] The food additive according to claim 2, wherein the additive is a mixture of one or more ingredients selected from the group consisting of ginseng, lemon juice, lemon juice, mulberry juice, bellflower juice, mulberry leaf, mulberry leaf, And phytochemicals such as leaves, roots, and the like, and animal medicines such as silkworms and mycelia such as mushrooms. Wherein the method comprises the steps of:

A porcine potato preparation prepared according to the method of any one of claims 1 to 5.