KR100234619B1 - Starch gel with mugwort juice - Google Patents

Abstract

The present invention relates to a mugwort added jelly prepared by removing a hard insoluble fiber component from mugwort and adding mugwort fibers containing water-soluble fiber of mugwort to starch.

The present invention is a process for analyzing the general components such as moisture, crude protein, crude fat, crude ash, dietary fiber; Measuring physicochemical properties such as water binding capacity, solubility, and swelling power; Measuring amylogram; Preparing jelly and measuring hardness; Measuring the degree of gelatinization of the jelly; It consists of measuring the stability of the freeze-thaw of jelly.

According to the present invention, when the jelly is prepared by adding mugwort fibers, the gelatinization of the jelly is increased and the strength is improved, and the surface is smooth and the sensory properties are improved because the rough insoluble fiber is removed than when the mugwort is added. Food can be made, in addition to the addition of the mugwort juice powder viscosity is low because the energy consumption can be reduced during the gelatinization work of potato starch is a very useful invention in the food industry.

Description

Mugwort jelly {Starch Gel with Mugwort Juice}

The present invention relates to a mugwort added with mugwort juice. More specifically, the present invention relates to a mugwort added jelly prepared by removing a hard insoluble fiber component from mugwort and adding mugwort fibers containing water-soluble fiber of mugwort to starch.

Many of the ingredients in food affect starch gelatinization and aging, and fiber is one of them. Christianson et al. (1981) found that the gelatinization temperature decreased when guar gum, cellulose and xanthan gum were added to wheat starch. Sajjan and Rao (1987) report that hydro colloids increase starch amylograph viscosity and inhibit aging because hydrocolloids interact with amylose released from starch particles by heating. Kohyama and Nishinari (1992) reported that the addition of various fibers to sweet potato starch indicates that water-insoluble cellulose derivatives promote starch aging and water-soluble methyl cellulose inhibits aging. Eidam (1995) reported that caboxymethy lcellulose, locust bean gum, guar gum, k-carrageenan, and xanthan gum promote early gelation of starch (1-2 hours), while l-carrageenan delays gelation. However, all of these hydrocolloids had reduced gel strength after the end of gelation (about 12 hours). Kim and Yun (1984) added dietary fiber to snow white to measure the strength. Sodium alginate increased the strength and gum arabic decreased the strength. Choi and Lee (1992) found that wheat bran, cellulose and pectin all reduced the strength of snow white. Therefore, fiber can be said to have a different effect on the gelatinization and aging of starch depending on the type.

Wormwood is a perennial plant widely distributed in Korea and has been widely used for food and medicine since ancient times. Moreover, in recent years, people who have been interested in health have increased their awareness of natural foods and dietary fiber, and their use is spreading. Studies on the efficacy and physiological functionalities of mugwort in foods showed that the more mugwort is added when the mugwort is added to snow white, the softer the structure of mugwort is. The methanol extract of mugwort has anti-ulcer effect and water extract of mugwort And ethanol extracts promote the growth of intestinal Bifidobacteria. In addition, mugwort's hot water and 70% acetone extract are known to be antimutagenic.

Conventionally, as a result of studying the effect of mugwort on the paste and jelly of rice flour by heating the mixture of rice flour and mugwort, it was found that the viscosity of the paste was increased due to the increase of solid content when the mugwort was added to rice flour and the jelly hardness was also increased. It was interpreted that the water-insoluble fiber, which is about half of the wormwood component, acts as a solid skeleton in the jelly.

Therefore, the present inventors thought that if the hard fiber component was removed from the mugwort and added to starch, an excellent jelly with a high degree of luxury and adequate strength would be produced under the influence of relatively increased water-soluble fibers. Investigations have been made into the present invention.

Therefore, the present invention was made on the basis of the above facts, and after removing the hard insoluble fibrous component from the mugwort, the effect on the gelatinization and jelly strength of the jelly when added to the starch and the production of mugwort added jelly The purpose.

Hereinafter, the configuration and operation of the present invention.

The present invention is a process for analyzing the general components such as moisture, crude protein, crude fat, crude ash, dietary fiber; Measuring physicochemical properties such as water binding capacity, solubility, and swelling power; Measuring amylogram; Preparing the jelly and measuring the hardness of the jelly; Measuring the degree of gelatinization of the jelly; It consists of measuring the stability of the freeze-thaw of jelly.

Hereinafter, the specific configuration and operation of the present invention will be described in detail by way of examples.

Example 1 General Component Analysis

In the present invention, corn starch and potato starch were manufactured by Sigma (USA), Inc. (S-4126 and S-4251, respectively), and mungbean starch was prepared by using an alkali dipping method of green beans of Naju Communist Nonghyup. Mugwort was collected from Waryong, Andong-si, Gyeongbuk. Mugwort powder was simmered in boiling water for 5 minutes, squeezed with green juice (Green Power GP-1511) and freeze-dried. The yield of mugwort powder was about 2.2% (wet basis). Wormwood fiber was prepared by applying the dietary fiber measurement method of wormwood powder as follows. Mugwort powder was successively treated with α-amylase, protease and amyloglucosidase and precipitated with 95% alcohol. The precipitate was filtered through a G4 glass filter, the residue was washed with acetone and dried, and the above dried product was poured into water to inactivate the used enzyme, heated at 121 ° C. for 15 minutes, and then freeze-dried. The yield of mugwort fiber was about 35% (wet basis) from mugwort powder. The enzyme used was Sigma Corporation (TDF-100A).

Moisture, crude protein, crude fat, crude ash, and dietary fiber content were measured by AOAC method.

Experimental results, the general components of mugwort powder, mugwort fiber, starch used as a sample are shown in Table 1 below.

Chemical Composition of Mugwort Powder and Starch sample Crude protein Crude fat View minutes Soluble Fiber Insoluble Dietary Fiber Starch ¹⁾ Wormwood ²⁾ 32.2 3.5 5.8 6.7 42.7 9.1 Wormwood powder 31.8 4.6 13.6 12.8 29.9 7.3 Mugwort fiber 22.0 3.8 19.3 26.2 32.1 - Corn starch 0.44 0.46 0.05 - - - Mung bean starch 0.10 0.31 0.21 - - - Potato starch 0.14 0.26 0.04 - - - Note: ¹⁾ 100% -content of (crude protein + crude lipid + crude ash + dietary fibers) ²⁾ Jung-min: Korean J. Food Sci. Technol. 25, 626 (1993)-: Not measured

Compared with the common components of mugwort powder, the contents of the mugwort juice were significantly higher than those of wormwood. This indicates that the mineral in the mugwort is extracted a lot during mugwort juice extraction. The contents of dietary fiber showed that wormwood contains 6.7% water soluble fiber and 42.7% insoluble fiber, whereas mugwort powder contains 12.8% water soluble fiber and 29.9% insoluble fiber. Was reduced, but the content of water-soluble components increased by about two times.

Mugwort fibers made by processing starch hydrolase and protease in mugwort powder contained 22.0% of protein. This is because the protein in mugwort was not completely decomposed even though proteolytic enzyme was treated with mugwort powder, and the enzyme used was precipitated in alcohol during the preparation of mugwort fiber and included in mugwort fiber. Crude fat content of mugwort fiber was slightly decreased compared with mugwort powder and crude ash content was 19.3% higher than mugwort powder. This indicates that the buffer, acid, and base minerals used in the production of mugwort fibers were transferred to mugwort fibers as they precipitated in alcohol as in proteins. The content of water-soluble dietary fiber was 26.2% higher than that of mugwort powder, and the content of insoluble fiber was 32.1% similar to that of mugwort powder. The production of mugwort fiber was to remove protein and starch contained in mugwort powder to increase the content of water-soluble dietary fiber and to investigate its effect on jelly. However, the increase of the content was not as expected. Adding more than 100% of the mugwort fiber is due to experimental errors and the starch material seems to be decomposed by enzymes in the production of mugwort fiber.

Example 2 Investigation of Physicochemical Properties

5, 10% of mugwort powder and mugwort fiber were added to starch to measure water binding ability, solubility, and swelling power. However, in the case of potato starch, the solubility and swelling power could not be measured because the supernatant and precipitate were not clearly separated when the paste was centrifuged after heating at 85 ° C. for 30 minutes.

Experimental results, starch and mugwort juice, and the water binding capacity of the mixture measured by adding 5, 10% to the mugwort juice, solubility at 85 ℃, swelling power is shown in Table 2 below.

Water binding capacity, solubility, swelling power of starch mixed with mugwort juice ¹⁾ sample WHC (%) Solubility (%) Swelling Force at 85 ℃ Group I Corn Starch (CS) 232 ± 2.0 ^a 4.48 ± 0.629 ^a 9.6 ± 0.04 ^a CS + 5% Wormwood Powder 238 ± 1.6 ^ab 8.04 ± 0.170 ^c 10.5 ± 0.05 ^ab CS + 10% Wormwood Powder 251 ± 8.7 ^bc 10.55 ± 0.330 ^d 11.0 ± 0.03 ^b CS + 5% Wormwood Fiber 251 ± 8.7 ^bc 6.39 ± 0.962 ^b 10.7 ± 0.93 ^ab CS + 10% Wormwood Fiber 264 ± 3.2 ^c 8.21 ± 0.728 ^c 10.1 ± 0.28 ^ab Group II Mung bean starch (MS) 229 ± 1.2 ^a 13.75 ± 1.230 ^a 15.3 ± 0.05 ^e MS + 5% mugwort powder 248 ± 0.4 ^b 15.26 ± 0.926 ^a 13.8 ± 0.06 ^b MS + 10% Wormwood Powder 263 ± 4.8 ^c 16.21 ± 0.332 ^a 12.9 ± 0.18 ^a MS + 10% Wormwood Fiber 260 ± 5.1 ^c 15.40 ± 1.549 ^a 14.7 ± 0.17 ^d MS + 10% Wormwood Fiber 285 ± 0.8 ^d 16.82 ± 2.114 ^a 14.3 ± 0.09 ^c Group III Potato Starch (PS) 239 ± 15.9 ^a - - PS + 5% Wormwood Powder 258 ± 3.6 ^ab - - PS + 10% Wormwood Powder 278 ± 1.5 ^b - - PS + 5% Wormwood Fiber 285 ± 16.3 ^bc - - PS + 10% Wormwood Fiber 311 ± 4.5 ^c - - Group IV Mugwort powder 347 42.12 10.7 Group V Mugwort fiber 494 35.43 14.4 Note: ¹⁾ Average of two measurements ± SE ^ae Mean in the same column not followed by the same letter are significantly different at p 〈0.05 by LSD method.

Experimental results showed that the water binding capacity of mugwort powder and mugwort fiber was increased when wormwood powder or mugwort fiber was added to starch because the water binding capacity of wormwood powder and mugwort fiber (347% and 494%, respectively) was larger than starch (229 ~ 239%). . The solubility of corn starch increased with the addition of mugwort juice, but there was no difference in swelling power. The solubility of mungbean starch was slightly increased by the addition of mugwort juice, but there was no significant difference. This is because the solubility and swelling power of the mugwort powder and mugwort fiber itself is higher or lower than starch as shown in Table 2, and the mugwort juice did not seem to affect the solubility and swelling power of the starch itself.

Example 3. Amylogram

Mugwort powder was added to the starch (6% starch + 0.3% mugwort powder) and measured using Visco / amylo / Graph. The suspension was heated to 1.5 ° C. per minute from 30 ° C. to 95 ° C. and held at 95 ° C. for 15 minutes and then lowered to 50 ° C. at the same rate per minute.

Main indicators of amylogram measured by adding 5% of mugwort powder to starch are shown in Table 3 below.

Viscoamylograph data of starch (6%) added with mugwort powder (0.3%) Sample Pasting temperature, ℃ Viscocity (BU) at Peak 95 ℃ 95 ℃ -15min 50 ℃ Group I Corn Starch (CS) 83.4 260 245 180 370 CS + mugwort powder 76.5 260 215 175 320 Group II Mung bean starch (MS) 72.6 370 320 370 790 MS + mugwort powder 70.8 325 300 320 585 Group III Potato Starch (PS) 62.1 2280 1070 610 800 PS + Mugwort Powder 64.2 845 805 540 770

In the amylogram of corn starch, the viscosity decreased slightly by the addition of mugwort powder, but the difference was small. The viscosity of mungbean starch was slightly lowered during gelatinization, especially the viscosity at 50 ℃ was increased from 790BU to 585BU. Lowered. The addition of mugwort powder in the two starches lowered the onset of gelatinization because the swelling of the mugwort powder occurred earlier than the starch, indicating viscosity. However, as shown in Table 2, because the swelling power of the mugwort powder at 85 ℃ is similar to the starch did not significantly affect the viscosity during gelatinization.

Potato starch was different from the two starches. The addition of mugwort powder increased the initiation temperature of the delicacy by 2.1 ° C, probably because the swelling of the mugwort powder occurred later than the potato starch. Viscosity during gelatinization was much lower, so the peak viscosity dropped significantly from 2,280BU to 845BU and the viscosity at 95 ° C was also lowered from 1,070BU to 805BU. This indicates that the addition of mugwort powder can reduce energy consumption during the gelatinization of potato starch. The highest viscosity was seen as the result of suppressing swelling and collapse of potato starch by mugwort powder.

Example 4. Preparation of Jelly and Hardness Measurement of Jelly

Old was prepared as follows. That is, starch (10%) and mugwort powder or mugwort fiber (0.5%) in water containing 0.02% NaN ₃ , respectively, and stirred for 1 hour at room temperature to mix the mugwort ingredients evenly. The mixture was then stirred in a boiling water bath for 3-5 minutes to make a thick paste, covered with aluminum foil and heated to gelatinize the starch. The total heating time was 30 minutes. The paste was placed in an aluminum dish (diameter 53.5 mm, height 22.5 mm) and centered 5 mm higher than the dish and covered with plastic wrapper to prevent evaporation during storage. After storing the jelly made as above at 25 ℃ and 4 ℃, cut the excess jelly on the plate with a cheese cutter or knife after 1 or 7 days, and then use a hardness universal testing machine (Model RTM-500, Orientec Co, Japan). The measurement conditions were Max. force: 10 kg _f , Head speed: 100 mm / min, Chart speed: 200 mm / min. The probe used was the hardness of the force as it passed through the 5 mm depth of the jelly. The average value was calculated | required by repeating 3 or 4 for each treatment.

The results of measuring the hardness change of the jelly made by adding mugwort powder or mugwort fiber to starch for 7 days at 25 ° C. and 4 ° C. are shown in Table 4 below.

Measurement of hardness change of starch jelly (10%) made by mixing 0.5% mugwort juice Sample Hardness (kg _f ) after storage of 25 ℃ -1 day 25 ℃ -7 days 4 ℃ -1 day 4 ℃ -7 days Group I Corn Starch (CS) 0.22 ± 0.015 ^a 0.22 ± 0.017 ^a 0.24 ± 0.021 ^a 0.50 ± 0.061 ^a CS + mugwort powder 0.19 ± 0.015 ^a 0.20 ± 0.017 ^a 0.28 ± 0.015 ^a 0.57 ± 0.067 ^a CS + mugwort fiber 0.22 ± 0.006 ^a 0.23 ± 0.020 ^a 0.32 ± 0.015 ^b 0.58 ± 0.049 ^a Group II Mung bean starch (MS) 0.30 ± 0.017 ^a 0.39 ± 0.039 ^b 1.16 ± 0.072 ^c 1.27 ± 0.058 ^a MS + mugwort powder 0.27 ± 0.026 ^a 0.35 ± 0.043 ^ab 0.94 ± 0.125 ^b 1.22 ± 0.072 ^a MS + mugwort fiber 0.30 ± 0.038 ^a 0.32 ± 0.010 ^a 0.81 ± 0.101 ^a 1.41 ± 0.200 ^a Group III Potato Starch (PS) 0.08 ± 0.005 ^a 0.08 ± 0.006 ^a 0.20 ± 0.010 ^a 0.66 ± 0.066 ^b PS + Mugwort Powder 0.08 ± 0.021 ^a 0.08 ± 0.010 ^a 0.19 ± 0.023 ^a 0.51 ± 0.032 ^a PS + mugwort fiber 0.07 ± 0.006 ^a 0.08 ± 0.006 ^a 0.26 ± 0.000 ^b 0.53 ± 0.010 ^a Note: ¹⁾ Average of three or four measurements ± SE ^{a, b, c} Mean in the same column not followed by the same letter are significantly different at p <0.05 by LSD method.

As a result, the corn starch showed little difference in hardness according to storage period at 25 ℃ storage, but the hardness of 7 days storage was about twice as high as storage at 4 ℃ storage. The hardness change according to the addition of mugwort juice was weak only at 4 ℃ -1 days storage. In mungbean starch, storage for 7 days at 25 ° C was slightly harder than storage for 1 day, and storage at 4 ° C was 7 days larger than that for 1 day and 7 days, but the increase was less than that of corn. In mungbean starch, the hardness varies greatly depending on the storage temperature, but the hardness of 4 ℃ is about 3 ~ 4 times higher than that of 25 ℃. A slight decrease in hardness with mugwort juice was observed at 25 ° C-7 days and 4 ° C-1 days storage. Potato starch was the slowest gelling among the three starches. At 25 ℃, it showed no change during storage period like corn starch, but 7 days storage at 4 ℃ storage was 2 ~ 3 times higher than storage at 1 day. Depending on the temperature, the 4 ° C. storage was much harder as in mung bean starch than the 25 ° C. storage. Changes in hardness with mugwort juice were observed at 4 ℃ -1 days and 4 ℃ -7 days, but the width was small. Overall, the hardness did not change significantly with the addition of mugwort juice in any starch.

The gelation of starch is said to be initially dependent on amylose spilled into the water by heating and then on amylopectin remaining in the starch granules. In particular, gelation of amylopectin is promoted at lower temperatures. In view of this, the high content of amylose in mungbean starch is likely to affect the hardness of the gel extracted from a lot of amylose. However, in the case of corn starch, the amount of amylose extracted was small and did not significantly affect the hardness of the gel. The increase in hardness during storage at 4 ° C. could be interpreted as the relatively large amount of amylopectin remaining in the starch granules. The gelation of potato starch is slower than other starches, either because amylose in potato starch is less isolated from amylopectin or because it is more difficult to form micelle structures because amylose is much larger than other starches. The reason for the large change in hardness during cold storage is considered to be the same as that of corn starch.

Example 5 Measurement of Gelatinization of Jelly

Samples for measuring the degree of gelatinization during the storage of jelly were taken after the hardness measurement, took about 1.5 g of some jelly into the building, put it in 200 mL of anhydrous ethanol, triturated for 1 minute at high speed with a blender, filtered through a G4 glass filter, and the residue was filtered off with ethanol. The mixture was washed with acetone and dried and prepared. The degree of gelatinization was measured by α-amylase-iodine method.

In order to know how the mugwort addition affects the aging of starch during storage of jelly, the degree of gelatinization change during storage was measured as α-amylase hydrolysis degree. The results are shown in Table 5 below.

Change in Gelatinization Degree ¹⁾ of Mugwort (10%) Added Mugwort During Storage Measured by α-amylase-iodine Method Sample DG (%) after storage of 0 day 25 ℃ -1 day 25 ℃ -7 days 4 ℃ -1 day 4 ℃ -7 days Group I Corn Starch (CS) 89.7 ± 0.00 ^a 73.0 ± 0.14 ^a 72.0 ± 0.07 ^a 73.0 ± 0.50 ^a 74.8 ± 1.13 ^b CS + mugwort powder 91.9 ± 0.42 ^b 73.3 ± 0.92 ^a 71.4 ± 0.71 ^a 75.0 ± 0.78 ^b 73.8 ± 0.92 ^b CS + mugwort fiber 91.8 ± 0.35 ^b 72.4 ± 0.28 ^a 72.6 ± 0.57 ^a 71.6 ± 0.00 ^a 70.1 ± 0.07 ^a Group II Mung bean starch (MS) 97.5 ± 0.78 ^b 74.6 ± 0.64 ^b 73.2 ± 0.71 ^a 68.5 ± 0.92 ^b 64.3 ± 0.21 ^c MS + mugwort powder 95.5 ± 0.00 ^a 71.3 ± 0.57 ^a 70.4 ± 1.91 ^a 62.8 ± 0.50 ^a 60.7 ± 0.21 ^a MS + mugwort fiber 97.4 ± 0.21 ^b 73.5 ± 0.07 ^b 70.9 ± 0.21 ^a 63.9 ± 0.07 ^a 61.9 ± 0.42 ^b Group III Potato Starch (PS) 99.3 ± 0.00 ^a 85.9 ± 0.00 ^b 83.4 ± 0.28 ^c 78.3 ± 0.28 ^c 73.4 ± 0.00 ^b PS + Mugwort Powder 99.6 ± 0.00 ^a 82.8 ± 0.57 ^a 79.6 ± 0.15 ^a 74.9 ± 0.14 ^b 68.8 ± 0.71 ^a PS + mugwort fiber 99.4 ± 0.28 ^a 83.4 ± 0.21 ^a 80.8 ± 0.21 ^b 74.3 ± 0.07 ^a 69.8 ± 0.28 ^a Note: ¹⁾ Average of two measurements ± SE ^ac Mean in the same column not followed by the same letter are significantly different at p 〈0.05 by LSD method.

As a result of the experiment, starch was gelatinized by heating about 90% of corn, potato starch was more than 99% gelatinized, and mung bean starch was 95 ~ 97%. This is in line with the lowest starting temperature of the potato, followed by green beans and corn starch, as seen in the amylogram results. In particular, the highest viscosity of potato starch in amylograph was considerably lowered by the addition of mugwort powder.

Gelatinization was lowered by storage and corn starch showed no difference according to storage temperature or storage time, whereas mungbean starch was more aging as time passed or at lower temperature. Potato starch was generally slow aging, as seen in the hardness of the jelly. In particular, aging was slow at 25 ℃, so that the degree of gelatinization was 85.9% at 25 ℃ 1 and 83.4% at 7, However, potato starch, like mungbean starch, was found to age more with time and with lower temperature. Mugwort addition did not appear to have any effect on the aging of corn starch, but it showed a slight effect on the aging of mung bean starch (day 0, day 25 ℃ -1, day 4 ℃ -1, day 4 ℃ -7). Work). In potato starch, mugwort was added more aging than the above two starches (25 ℃ -1 days, 25 ℃ -7 days, 4 ℃ -1 days, 4 ℃ -7 days), but the width was not so large. . Part of the deterioration of the degree of gelatinization due to the addition of mugwort juice is not perfect, because there are many other ingredients besides fiber in mugwort juice, but the degradation by β-amylase is reduced when the sample material is added to starch, which is combined with the eluted amylose. This is in agreement with Christianson et al.'S finding that it interferes with the enzyme reaction.

Example 6 Stability at Freezing and Thawing of Jelly

The jelly prepared as described above was stored in a sealed plastic container (Nalgene, USA) for 25g, and stored in a freezer (-18 ° C) for 20 hours, and thawed in a 25 ° C incubator for 4 hours. After a certain repetition, the jelly was placed on the Buchner funnel, and the amount of water separated by vacuum filtration was measured by pressing with a rod until no more water flowed out of the jelly, and the average value was repeated three times for each treatment.

Among the hydrocolloids, l-carrageenan, locust bean gum, and carboxymethyl-cell ulose improve freeze-thaw stability. In the present invention, when the mugwort juice having high moisture retention ability was added to the starch, the freeze-thaw stability was expected to be increased, but there was no effect. The results are shown in Table 6 below.

Freeze-thaw Stability of Starch (10%) Jelly Added with Mugwort Juice (0.5%) Sample Amount ¹⁾ of water (g) separeted after cycles of 2 4 Group I Corn Starch (CS) 14.90 ± 0.582 ^a 16.75 ± 0.291 ^a CS + mugwort powder 14.86 ± 0.712 ^a 16.36 ± 0.323 ^a CS + mugwort fiber 15.81 ± 0.142 ^a 16.36 ± 0.214 ^a Group II Mung bean starch (MS) 14.19 ± 0.610 ^a 15.30 ± 0.429 ^a MS + mugwort powder 15.27 ± 0.704 ^a 15.70 ± 0.442 ^a MS + mugwort fiber 15.17 ± 0.544 ^a 15.49 ± 0.406 ^a Group III Potato Starch (PS) 13.87 ± 0.725 ^a 15.55 ± 0.338 ^ab PS + Mugwort Powder 15.53 ± 1.275 ^a 16.42 ± 0.060 ^b PS + mugwort fiber 14.65 ± 0.284 ^a 15.22 ± 0.770 ^a Note: ¹⁾ Average of three measurenents ± SE ^{a, b} Mean in the same column not followed by the same letter are significantly different at p 〈0.05 by LSD method.

Experimental results suggest that this could be due to the small amount of wormwood added or other ingredients other than fiber.

As demonstrated in the above-described examples and experimental examples, the present invention removes hard insoluble fibrous components from mugwort and adds mugwort fibers containing water-soluble fiber of mugwort to starch to prepare the jelly. There is an effect that is improved, since the rough insoluble fiber is removed rather than when adding the mugwort itself, the surface of the jelly is smooth, there is an effect that can be made to improve the sensory properties. In addition, by adding the mugwort powder, the viscosity is lowered, so that the energy consumption can be reduced during gelatinization, which is a very useful invention for the food industry and the energy industry.

Claims (1)

After squeezing the starch and mugwort boiled in boiling water with green juice, the freeze-dried mugwort juice was treated with starch hydrolase and protease, and the precipitate precipitated with 95% alcohol was filtered, and the residue was washed with acetone and dried. Mugwort added with water, characterized in that it is prepared by mixing and heating and gelatinizing the mugwort fibers produced by heating and then freeze-dried.