KR100412915B1 - Soup Composition Comprising Resistant Starch from Potato and Method for Producing Said Starch - Google Patents
Soup Composition Comprising Resistant Starch from Potato and Method for Producing Said Starch Download PDFInfo
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- KR100412915B1 KR100412915B1 KR10-2001-0041736A KR20010041736A KR100412915B1 KR 100412915 B1 KR100412915 B1 KR 100412915B1 KR 20010041736 A KR20010041736 A KR 20010041736A KR 100412915 B1 KR100412915 B1 KR 100412915B1
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- 229920002472 Starch Polymers 0.000 title claims abstract description 56
- 235000019698 starch Nutrition 0.000 title claims abstract description 56
- 239000008107 starch Substances 0.000 title claims abstract description 55
- 229920000294 Resistant starch Polymers 0.000 title claims abstract description 39
- 235000021254 resistant starch Nutrition 0.000 title claims abstract description 38
- 235000014347 soups Nutrition 0.000 title claims abstract description 28
- 239000000203 mixture Substances 0.000 title claims abstract description 13
- 244000061456 Solanum tuberosum Species 0.000 title claims description 36
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims description 35
- 238000004519 manufacturing process Methods 0.000 title abstract description 10
- 235000005911 diet Nutrition 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 8
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 229940001941 soy protein Drugs 0.000 claims abstract description 8
- 239000006071 cream Substances 0.000 claims abstract description 7
- 239000010977 jade Substances 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 230000000378 dietary effect Effects 0.000 claims description 2
- 235000008476 powdered milk Nutrition 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 abstract description 13
- 238000002360 preparation method Methods 0.000 abstract description 8
- 230000037213 diet Effects 0.000 abstract description 7
- 235000013376 functional food Nutrition 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 7
- 239000002075 main ingredient Substances 0.000 abstract description 3
- 235000020845 low-calorie diet Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- FBOUIAKEJMZPQG-AWNIVKPZSA-N (1E)-1-(2,4-dichlorophenyl)-4,4-dimethyl-2-(1,2,4-triazol-1-yl)pent-1-en-3-ol Chemical compound C1=NC=NN1/C(C(O)C(C)(C)C)=C/C1=CC=C(Cl)C=C1Cl FBOUIAKEJMZPQG-AWNIVKPZSA-N 0.000 description 9
- 235000013305 food Nutrition 0.000 description 9
- 235000012015 potatoes Nutrition 0.000 description 9
- 239000000843 powder Substances 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 238000011161 development Methods 0.000 description 7
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- 230000032683 aging Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
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- 230000001953 sensory effect Effects 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 2
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- 239000008280 blood Substances 0.000 description 2
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- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 201000002451 Overnutrition Diseases 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000012364 cultivation method Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
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- 235000020823 overnutrition Nutrition 0.000 description 1
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- 210000000813 small intestine Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
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- 241000894007 species Species 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23V2200/332—Promoters of weight control and weight loss
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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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 감자의 저항성전분을 주재로 하는 스프조성물 및 저항성전분의 제조방법에 관한 것으로 보다 상세하게는 소화가 어려운 감자의 저항성전분을 스프(soup)의 주재로 10∼30중량% 첨가함으로써 현대인의 취향에 부합하는 다이어트식 기능성 식품을 제공한다. 또한 스프제조시 첨가되는 부재료는 대두단백 15∼25중량%, 소맥분 10∼25중량%, 미분 10∼30중량%, 생전분 5∼15중량%, 분말유크림 3∼9중량%, 옥분 0.5∼2.0중량%, 정백당 2.0∼7.0중량%, 정제염 1.0∼5중량%를 포함한다. 상기 구성의 본 발명의 스프조성물은 저칼로리 다이어트식으로 부가가치가 높은 특징이 있다.The present invention relates to a soup composition based on potato starch resistant starch and a method for producing a starch resistant starch, and more specifically, by adding 10-30% by weight of the starch resistant potato starch as the main ingredient of the soup. Provide diet functional foods that suit your taste. In addition, the subsidiary materials added during the preparation of the soup are 15-25 wt% of soy protein, 10-25 wt% of wheat flour, 10-30 wt% of fine flour, 5-15 wt% of raw starch, 3-9 wt% of powdered oil cream, and 0.5-0.5 wt. 2.0% by weight, 2.0-7.0% by weight, and 1.0-5% by weight of refined salt. Soup composition of the present invention of the above configuration is characterized by a high value-added low-calorie diet.
Description
본 발명은 감자의 저항성전분을 주재로 하는 스프조성물 및 저항성전분의 제조방법에 관한 것으로 보다 상세하게는 소화가 어려운 감자의 저항성전분을 스프(soup)의 주재로 10∼30중량% 첨가함으로써 현대인의 취향에 부합하는 다이어트식 기능성 식품을 제공한다.The present invention relates to a soup composition based on potato starch resistant starch and a method for producing a starch resistant starch, and more specifically, by adding 10-30% by weight of the starch resistant potato starch as the main ingredient of the soup. Provide diet functional foods that suit your taste.
감자는 이조 순조 24년경 만주 간도지방에서 우리나라에 전파되어 주로 산간지방에서 광범위하게 재배되어오고 있다. 감자의 주성분은 탄수화물로서 대부분이 전분이며 이외에 소량의 단백질과 지방을 함유한다. 감자의 성분은 품종, 재배법, 기후, 산지, 토질, 수확시기, 저장조건, 기간 등에 따라 달라지나 일반적으로 수분70∼80%, 전분 14∼25%, 지방 0.1∼0.2%, 섬유질 0.3∼0.7%, 회분 0.7∼1.1%을 포함한다. 감자는 상기와 같이 저칼로리 알칼리성 식품으로서 현재는 쪄서 먹거나, 전분형태를 이용하거나 또는 스낵의 제조시에 사용되는 등의 기호성 식품이 주류를 이루고 있다. 하지만 감자가 가지는 특성상 기능성 식품으로의 개발가능성이 매우 크지만 현재까지는 다양한 식품개발로 이어져오고 있지 못한 실정이다.Potatoes have spread from Korea to Mando Gando about 24 years ago and have been widely grown in mountainous areas. The main component of potatoes is carbohydrates, most of which are starches and contain small amounts of protein and fat. Potato ingredients vary depending on varieties, cultivation methods, climate, region, soil, harvesting time, storage conditions, and duration, but generally 70 to 80% moisture, 14 to 25% starch, 0.1 to 0.2% fat, and 0.3 to 0.7% fiber. And ash content of 0.7 to 1.1%. Potatoes are low-calorie alkaline foods as described above, and are now used for preference foods such as steamed foods, starch forms, or snacks. However, due to the nature of potatoes, the development potential of functional foods is very high, but it has not been led to various food developments until now.
감자전분은 곡류를 주식으로 하는 우리나라에서는 식품에너지원이 되고 있으나 최근 영양과잉과 비만이 세계적인 병리현상으로 나타남에 따라 저열량전분소재의 개발이 관심을 끌고 있다. 이를 위해 최근 연구되어지고 있는 것이 저항성전분이다. 저항성전분은 소장에서 소화·흡수되지 않고 대장에 이르는 전분 및 전분의 분해산물을 일컫는다. 저항성전분은 식이섬유와 유사하게 대장에서 장내 미생물의 에너지원으로 사용되며 아세트산, 프로피온산, 부티르산 등의 단쇄지방산을 생성하여 대장의 pH를 낮추고, 장내환경을 변화시켜 분변량 증대, 대장암 유발효소의 활성저해 등 생리적 효과를 나타낸다. 또한 생성된 지방산은 흡수되어 혈액 중 유리지방산의 순환량을 조절하여 혈당의 증가를 억제한다.Potato starch has become a food energy source in Korea, where grains are used as staple food, but the development of low-calorie starch materials has been attracting attention as recent nutritional excess and obesity have emerged as a global pathology. To this end, recently studied is resistant starch. Resistant starch refers to starch and decomposition products of the starch that reach the large intestine without digestion and absorption in the small intestine. Resistant starch is used as an energy source for intestinal microorganisms in the large intestine, similar to dietary fiber. Physiological effects such as inhibition. In addition, the produced fatty acids are absorbed to regulate the circulation of free fatty acids in the blood to suppress the increase in blood glucose.
하지만 현재까지 저항성전분에 대한 연구는 주로 옥수수를 대상으로 이루어지고 있으며 또한 이를 이용한 기능성 식품의 개발에 다양화를 도모하지 못하고 있는 실정에서 저칼로리로서 열량이 적은 감자를 이용해 저항성전분을 제조하고 동 저항성전분을 남녀노소 모두가 부담없이 즐길 수 있는 기능성식품의 개발은 전무한 실정이다.However, until now, research on resistant starch has been mainly conducted on corn, and in the situation where it has not been diversified in the development of functional foods using this, low-calorie, low-calorie potato is used to produce resistant starch and copper-resistant starch. There is no development of functional food that can be enjoyed by all ages.
본 발명자는 상기와 같이 현재 감자에 관한 이렇다할 다이어트 식품개발이 없는 실정에서 이에 대한 방안을 강구하여 오던 중, 감자의 저항성전분을 제조하고 이를 이용하여 남녀노소 누구나 편히 즐길수 있는 감자스프를 제조함으로써 감자의 풍미와 다이어트 기능성을 함께 보유하는 신규한 기능성 식품을 제공하고자 본 발명을 완성하게 되었다.The present inventors have been devising a plan for this in the situation where there is no diet food development related to potatoes as described above, by producing potato starch resistant starch and using it to produce potato soup that can be enjoyed by all ages. The present invention has been completed to provide a novel functional food having both flavor and diet functionality.
따라서 본 발명의 목적은 감자의 저항성전분을 주재로 하는 다이어트식 스프조성물 및 저항성전분의 제조방법을 제공함에 있다.It is therefore an object of the present invention to provide a dietary soup composition and a method for producing a resistant starch, mainly based on the potato starch resistant starch.
도 1은 감자를 이용한 저항성전분의 제조공정도.1 is a manufacturing process of the resistant starch using potatoes.
본 발명은 감자의 저항성전분을 주재로 하는 스프조성물 및 저항성전분의 제조방법을 포함한다.The present invention includes a soup composition based on potato starch resistant starch and a method for producing the starch resistant starch.
본 발명의 스프조성물은 감자의 저항성전분을 전체 스프중량대비 10∼30중량%를 포함한다. 만일 10중량% 미만으로 첨가하는 경우 감자의 풍미제공이 어렵고, 30중량%를 초과하면 풍미증진에 기여하는 바가 미약하므로 상기 범위가 바람직하다.Soup composition of the present invention comprises 10 to 30% by weight of the potato starch resistant starch. If it is added less than 10% by weight it is difficult to provide the flavor of the potato, if it exceeds 30% by weight because the bar contributes to the enhancement of the flavor is preferably the above range.
다만 상기 저항성전분을 주재로 하여 첨가되는 각종 부재료는 특별한 한정을 요하지는 아니하나 기능성의 측면을 살리면서 관능적인 미감을 고려할 때 대두단백, 소맥분, 미분, 생전분, 분말유크림, 옥분, 정백당, 정제염을 포함하도록 함이 바람직하다.However, various subsidiary materials added based on the resistant starch do not require any special limitation, but considering the sensual aesthetic while utilizing the functional aspect, soy protein, wheat flour, fine powder, raw starch, powdered milk cream, jade powder, baekbaekdang, It is preferred to include purified salts.
상기 부재료의 첨가시 바람직한 첨가량은 대두단백 15∼25중량%, 소맥분 10∼25중량%, 미분 10∼30중량%, 생전분 5∼15중량%, 분말유크림 3∼9중량%, 옥분 0.5∼2.0중량%, 정백당 2.0∼7.0중량%, 정제염 1.0∼5중량%를 포함하도록 한다. 상기 범위를 벗어나게 되면 관능적 특성에 악영향을 주게 되어 품질저하를 야기시킬 우려가 있으므로 상기 범위가 권장된다.The addition amount of the subsidiary materials is preferably 15-25 wt% of soy protein, 10-25 wt% of wheat flour, 10-30 wt% of fine powder, 5-15 wt% of raw starch, 3-9 wt% of powdered oil cream, and 0.5-0.5 wt. 2.0 wt%, 2.0-7.0 wt% per white spirit, 1.0-5 wt% refined salt. The above range is recommended because it may adversely affect the sensory characteristics and cause quality deterioration.
또한 상기 본 발명의 스프조성물은 전분의 주재로서 하기의 제조방법에 의한 저항성전분을 첨가한 스프조성물을 포함한다.In addition, the soup composition of the present invention includes a soup composition to which the resistant starch according to the production method described below is added as a starch.
상기 스프조성물에 사용된 전분의 원료에는 수분함량이 18%이하로 건조된 감자 생전분이 이에 포함된다. 상기 감자저항성전분은 곡류를 주식으로 하는 우리나라에서 식품에너지원으로 자칫하면 영양과잉과 비만을 야기할 수 있는 병리현상을 방지하기에 적합한 난소화성 저열량전분소재에 해당한다.The raw material of starch used in the soup composition includes potato raw starch dried to less than 18% water content. The potato-resistant starch corresponds to an indigestible low-calorie starch material suitable for preventing pathologies that can cause overnutrition and obesity when used as a food energy source in Korea.
본 발명에 의한 저항성전분의 제조방법은 도 1에서 도시한 바와 같이 생전분을 제조하고 이후 수분첨가단계, 전분의 호화단계, 냉각·저장단계, 냉동건조단계를 포함하여 구성된다. 이를 구체적으로 설명하면 다음과 같다.The production method of the resistive starch according to the present invention is prepared as shown in Figure 1 and then comprises a water addition step, gelatinization step of starch, cooling and storage step, freeze-drying step. This will be described in detail as follows.
먼저 원료인 생전분에 3.0∼4.0배수의 수분을 첨가하고, 상기 수분이 첨가된 전분을 120℃이상의 온도로 1∼2시간동안 가열하여 호화시키는 단계를 거친다. 그런 다음 상기 조건에 따라 가열된 전분을 실온으로 냉각한 후 4℃이하의 온도로 1일 이상 저장한다. 상기와 같은 가열 및 냉각과정은 저항성전분의 생성율을 최적화하기 위해 적어도 4회 이상 반복실시할 것이 요구된다. 상기 과정을 거친 전분은이후 냉동건조하고 가열-냉각처리 전분을 제조한다. 상기 전분의 수분함량은 바람직하기로는 10∼30%로 하고 100℃이상의 건조기에서 12시간 이상 건조하는 과정을 거쳐 본 발명의 저항성전분을 형성한다. 상기 과정에 의해 생성된 저항성전분의 분리는 공지의 불용성 식이섬유 정량법인 효소-중량법에 의하면 충분하므로 자세한 설명은 피하기로 한다.First, 3.0 to 4.0 times of water is added to raw starch, which is a raw material, and the starch to which the water is added is heated to a temperature of 120 ° C. or more for 1 to 2 hours to undergo gelatinization. Then, the starch heated according to the above conditions is cooled to room temperature and then stored at a temperature of 4 ° C. or less for at least 1 day. Such heating and cooling processes are required to be repeated at least four times in order to optimize the production rate of the resistive starch. The starch subjected to the above process is then freeze-dried to prepare a heat-cooled starch. The water content of the starch is preferably 10 to 30%, and the resistive starch of the present invention is formed through a process of drying for at least 12 hours in a drier of 100 ° C. or higher. Separation of the resistant starch produced by the above process is sufficient according to the enzyme-weight method, which is a known insoluble dietary fiber quantification method, and a detailed description thereof will be avoided.
이하 본 발명의 내용을 실시예를 통해 살펴보고자 한다. 다만 하기 실시예는 본 발명의 내용을 설명하기 위한 것으로서 본 발명의 권리범위를 제한하지는 아니한다.Hereinafter, the content of the present invention will be described through examples. However, the following examples are provided to explain the contents of the present invention and do not limit the scope of the present invention.
<실시예 1> 감자저항성전분 원료용 생전분의 제조Example 1 Preparation of Raw Starch for Potato-Resistant Starch Raw Materials
감자원료로는 수미, 대서 품종을 강원도 평창군 도암면의 농가로부터 구입하여 사용하였다. 상기 감자품종을 수작업으로 박피하고 2∼3cm로 깍뚝썰기 한 후 마쇄기로 마쇄하였다. 마쇄한 마쇄물을 150 메쉬 체로 여과하여 여과된 물을 4∼5시간 방치한 후 잔사를 원적외선 건조기로 60℃에서 12시간 건조하여 생전분을 제조하고 그 결과를 표 1에 나타내었다.Sumi and Atlantic varieties were purchased from potato farms in Doam-myeon, Pyeongchang-gun, Gangwon-do. The potato varieties were peeled by hand and diced into 2-3 cm and then ground with a mill. The ground ground product was filtered through a 150 mesh sieve, and the filtered water was left for 4 to 5 hours. The residue was dried at 60 ° C. for 12 hours using a far-infrared dryer to prepare raw starch, and the results are shown in Table 1 below.
<표 1> 감자 생전분의 품질특성<Table 1> Quality characteristics of potato starch
*색도: L,+ White, - Black, a, + Red, - Green, b, + Yellow, - BlueChromaticity: L, + White,-Black, a, + Red,-Green, b, + Yellow,-Blue
상기 표 1에서 확인할 수 있듯이 수율에서는 수미품종이 10.3%, 대서품종이 11.2%로 나타나 다소 대서품종이 우수한 것으로 나타나며, 품질특성에 있어서 수미품종이 대서품종보다 화이트 계열이 높게 나타났으며, 수분함량은 수미품종이 13.04%, 대서품종은 14.99%로 나타났다.As can be seen in Table 1, the yield of Sumi varieties was 10.3% and the Atlantic varieties were 11.2%, indicating that the Atlantic varieties were superior, and the Sumi varieties were higher in white than the Atlantic varieties. Silver cultivars were 13.04% and Atlantic species were 14.99%.
<실시예 2> 저항성전분의 제조Example 2 Preparation of Resistant Starch
실시예 1에 의한 생전분에 3.5배수의 수분을 첨가하고, 상기 수분이 첨가된 전분을 121℃의 온도로 1시간동안 가열하여 전분을 호화시켰다. 그런 다음 상기 조건에 따라 가열된 전분을 실온으로 냉각한 후 4℃의 온도로 1일간 저장하고 상기 가열 및 냉각과정을 4회 반복실시하였다. 상기 과정을 거친 전분을 이후 냉동건조하여 가열-냉각처리 전분을 제조하였다. 상기 전분의 수분함량을 20%로 조절하고 100℃의 건조기에서 18시간 건조하여 저항성전분을 제조하였으며 노화전분과 저항성전분의 수율과 저항성전분의 품질특성을 각각 표 2 및 표 3에 나타내었다.3.5 times of water was added to the raw starch according to Example 1, and the starch to which the water was added was heated at a temperature of 121 ° C. for 1 hour to gelatinize the starch. Then, the starch heated according to the above condition was cooled to room temperature, stored at a temperature of 4 ° C. for 1 day, and the heating and cooling processes were repeated four times. The starch subjected to the above process was then lyophilized to prepare a heat-cooled starch. The water content of the starch was adjusted to 20% and dried for 18 hours in a drier at 100 ° C. to prepare a starch. The yield of the aged starch and the starch and the quality characteristics of the starch were shown in Tables 2 and 3, respectively.
<표 2> 저항성 전분수율(%)<Table 2> Resistant Starch Yield (%)
노화전분 제조수율은 수미품종이 81%, 대서품종이 77%이었으며, 감자원시료에 대한 수율은 수미품종이 대서품종보다 1%이상 높게 나타났다. 노화전분내 저항성전분 생성량은 수미품종이 감자원시료에 대해 3.74%, 대서품종이 3.31%로 나타났으며, 생전분 및 노화전분에 대한 생성량은 수미품종이 대서품종보다 각각 2%이상 높게 나타났다.The yields of aging starch were 81% in Sumi varieties and 77% in Atlantic varieties, and the yield of potato raw materials was more than 1% higher than that of Atlantic varieties. The yield of resistant starch in aging starch was 3.74% and 3.31% in potato species, and that of S. starch and aging starch was 2% higher than that of Atlantic.
<표 3> 저항성 전분의 품질특성(%)Table 3 Quality Characteristics of Resistant Starch
*색도: L,+ White, - Black, a, + Red, - Green, b, + Yellow, - BlueChromaticity: L, + White,-Black, a, + Red,-Green, b, + Yellow,-Blue
수분함량의 경우 수미품종이 1%정도 낮았고, 용해도와 팽윤도는 비슷한 경향을 보였으며 색도에서는 수미품종이 대서품종보다 White계열이 높게 나타났다.In water content, Sumi varieties were 1% lower, solubility and swelling tended to be similar, and Sumi varieties were higher in white than in Atlantic varieties.
<실시예 3-1> 감자스프의 제조Example 3-1 Preparation of Potato Soup
하기 표 4에서와 같이 실시예 2에서 얻은 저항성전분(수미)을 10중량%로 하고 여기에 부원료로 대두단백 20중량%, 소맥분 22.57중량%, 미분 20중량%, 감자생전분 10중량%, 분말유크림 7.8중량%, 옥분 1.51중량%, 정백당 5.0중량%, 정제염 3.12중량%를 첨가하여 혼합기로 혼합 한 후 포장기로 포장하여 감자저항성 전분을 주재로 하는 다이어트식 감자스프를 제조하였다.As shown in Table 4, the resistive starch (Sumi) obtained in Example 2 is 10% by weight, and as a secondary ingredient, 20% by weight of soy protein, 22.57% by weight wheat, 20% by weight powder, 10% by weight of potato starch, powder 7.8 wt% of milk cream, 1.51 wt% of jade, 5.0 wt% per white sugar, and 3.12 wt% of refined salt were mixed and mixed with a mixer to prepare a diet-type potato soup mainly containing potato-resistant starch.
<실시예 3-2> 감자스프의 제조Example 3-2 Preparation of Potato Soup
하기 표 4에서와 같이 실시예 2에서 얻은 저항성전분(수미)을 20중량%로 하고 여기에 부원료로 대두단백 20중량%, 소맥분 16.79중량%, 미분 20중량%, 감자생전분 10중량%, 분말유크림 5.8중량%, 옥분 1.12중량%, 정백당 4.0중량%, 정제염 2.29중량%를 첨가하여 실시예 3-1과 동일한 방법으로 감자저항성 전분을 주재로 하는 다이어트식 감자스프를 제조하였다.As shown in Table 4, the resistant starch (sumi) obtained in Example 2 is 20% by weight, and as a subsidiary material, 20% by weight of soy protein, 16.79% by weight of wheat, 20% by weight of powder, 10% by weight of potato starch, powder 5.8% by weight of milk cream, 1.12% by weight of jade, 4.0% by weight per white sugar, and 2.29% by weight of refined salt were prepared in the same manner as in Example 3-1 to prepare a diet-based potato soup containing potato-resistant starch.
<실시예 3-3> 감자스프의 제조Example 3-3 Preparation of Potato Soup
하기 표 4에서와 같이 실시예 2에서 얻은 저항성전분(수미)을 30중량%로 하고 여기에 부원료로 대두단백 20중량%, 소맥분 11.0중량%, 미분 20중량%, 감자생전분 10중량%, 분말유크림 3.8중량%, 옥분 0.74중량%, 정백당 3.0중량%, 정제염 1.46중량%를 첨가하여 실시예 3-1과 동일한 방법으로 감자저항성 전분을 주재로 하는 다이어트식 감자스프를 제조하였다.As shown in Table 4, the resistant starch (Sumi) obtained in Example 2 is 30% by weight, and as a secondary ingredient, 20% by weight of soy protein, 11.0% by weight of wheat flour, 20% by weight of flour, 10% by weight of potato starch, powder 3.8% by weight of milk cream, 0.74% by weight of jade, 3.0% by weight of white sugar and 1.46% by weight of refined salt were prepared in the same manner as in Example 3-1 to prepare a diet-type potato soup containing potato-resistant starch.
<표 4> 감자스프 제조시 재료조성<Table 4> Material Composition for Potato Soup
상기 실시예에 따라 제조된 감자스프를 대상으로 품질특성을 측정한 결과는 표 5에서와 같다.The results of measuring the quality characteristics of the potato soup prepared according to the embodiment are shown in Table 5.
<표 5> 감자스프 품질특성<Table 5> Quality Characteristics of Potato Soup
*색도: L,+ White, - Black, a, + Red, - Green, b, + Yellow, - BlueChromaticity: L, + White,-Black, a, + Red,-Green, b, + Yellow,-Blue
** 1.아주 나쁘다, 2. 나쁘다, 3. 보통이다, 4. 좋다, 5. 아주 좋다.** 1. Very bad, 2. Bad, 3. Normal, 4. Good, 5. Very good.
저항성전분을 첨가하여 스프를 제조한 결과 상기 표 5에서와 같이 제품의 색도는 저항성전분 첨가량이 많을수록 Black 계열이 증가하는 경향을 보였고, 스프에 대한 관능검사는 성인남녀 20인을 대상으로 한 5점척도 분석결과 모두 양호한 것으로 나타났으며 특히 저항성전분 10중량% 첨가시 전반적인 기호도면에서 양호한 것으로 나타났다.As a result of preparing the soup by adding the resistant starch, as shown in Table 5, the color of the product tended to increase as the amount of the resistant starch was added, and the sensory test for the soup was 5 points for 20 adult males and females. As a result of the scale analysis, all of them were found to be good, especially when 10 wt% of resistant starch was added.
본 발명에 의하면 감자의 난소화성인 저항성전분을 스프의 주재로 함으로써 감자를 이용한 제품의 다양화를 도모하고 동시에 다이어트 식품으로서 기능성을 제고하여 감자의 부가가치를 놓여 농가의 안정적인 생산에 기여가 클 것으로 기대된다. 또한 향후 본 발명에 의한 저항성전분은 다이어트식을 요하는 현대인의 취향에 부합하는 다양한 기능성 식품개발에 일조할 것으로 기대된다.According to the present invention, it is expected to contribute to the stable production of farms by increasing the added value of potatoes by promoting the diversification of products using potatoes and increasing the functionality as a diet food by using the resistant starch, which is the refractory starch of potatoes, as the main ingredient of the soup. . In addition, the resistance starch according to the present invention is expected to contribute to the development of a variety of functional foods to meet the taste of modern people who need a diet.
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| KR0170801B1 (en) * | 1995-10-05 | 1999-01-15 | 이중덕 | Method for preparing instant pumpkin soup |
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