KR101413261B1 - Manufacturing method and makgeolli using red ginseng - Google Patents

Abstract

The present invention relates to a makgeolli using red ginseng starch which can reduce the content of artificial sweetener added to enhance the sweet taste of makgeolli and improve the taste of makgeolli while containing the taste and functional ingredient of red ginseng.
The method for producing makgeolli using the red ginseng starch according to the present invention is characterized in that the red ginseng starch is prepared by mixing red ginseng starch, yeast and yeast with the purified water to prepare a raw ginseng starch, and mixing the red ginseng starch and yeast And then purified water was added thereto to prepare a red ginseng starch single-stage soaking process. The red ginseng starch single-stage soaking process was performed by mixing the raw red ginseng starch, The red ginseng starch dumpling is filtered through a filter net, and purified water, aspartame and glucose are added.
Thus, makgeolli using red ginseng starch can improve the sweetness of makgeolli while containing the taste and functional ingredient of red ginseng.

Description

Technical Field [0001] The present invention relates to a makgeolli using a red ginseng starch,

The present invention relates to a method for preparing red ginseng starch, which comprises admixing red ginseng starch, yeast and yeast, adding purified water to prepare a red ginseng starch composition, admixing red ginseng starch and yeast, mixing purified water, The resulting red ginseng starch was immersed in distilled water, admixed with yeast, purified water was added thereto to prepare a red ginseng starch two-stage soaking process, and the prepared red ginseng starch two-stage soaking was performed by a filtering net Filtration, and adding purified water, aspartame, and glucose to the rice wine using the red ginseng starch.

Takju, a traditional liquor in Korea, is mainly called glutinous rice wine as a fermented beverage made from glutinous rice or rice as a raw material and is made by immersing it with water using yeast.

Makgeolli has a low alcohol content of 6 ~ 8% and it has high nutritional and functional value because it contains essential amino acids, vitamins B and B complex such as inosanol and choline, organic acids and trace amounts of physiologically active substances and yeast. .

Soybean starch, which is the raw material of makgeolli, is decomposed into glucose by enzymes contained in yeast, and the sugar which is decomposed at the same time is converted into alcohol by yeast. Therefore, makkolli is prepared with various quality characteristics depending on the immersion condition using yeast and the kind of starch raw materials.

In general, it is difficult to achieve the harmony of makgeolli with only its own sugar, which is derived from fermentation of makgeolli. It is said that more than 99% of makgeolli sold is putting artificial sweeteners such as aspartame of about 0.01%. Artificial sweeteners such as aspartame improve the sweetness of makgeolli and increase the shelf life of makgeolli.

However, artificial sweeteners such as aspartame are known to cause fatal diseases such as headache, muscle spasms, insomnia, brain tumor, and Alzheimer's.

On the other hand, red ginseng is a kind of Chinese medicinal herb, which is steamed with ginseng root (Panax ginseng CA Meyer) belonging to Araliaceae. It contains glycosides, ginseng fragrance ingredient, antioxidant substance and organic acid. It inhibits growth of cancer cells, , Prevent aging, recover fatigue, remove hangover, blood circulation and so on. In addition, the saponin ingredient contained in red ginseng is known to be effective for diabetes by eliminating the diuretic substances alooxan and streptozotocin.

Although saponin is contained in a small amount in various plants such as soybean, persimmon, buckwheat, buckwheat and bellflower, saponin contained in red ginseng is not only mild and toxic, but also has little hemolysis, The chemical structure is completely different. Therefore, saponin contained in red ginseng is called ginsenoside to distinguish it from other plant saponins.

Ginsenosides have been reported to exhibit strong pharmacological effects by trace amounts. The main pharmacological effects are known to exert various effects on body regulating functions by affecting the central nervous system, the endocrine system, the immune system, and the metabolic system.

Studies have been carried out to make makgeolli which has improved the taste and functionality by using red ginseng showing the excellent pharmacological effect.

As a conventional technique for making makgeolli having improved taste and functionality using red ginseng, Japanese Patent Laid-Open Publication No. 10-2012-0073666 proposes a method for producing ginseng fermented makgeolli.

In general, the present invention relates to a method for producing ginseng fermented rice wine by fermenting raw juice ground with ginseng in a single fermentation broth and adding 4-stage fermentation.

However, in the above-mentioned prior art, since fresh juice obtained by grinding fresh ginseng is added, fresh ginseng after grinding is discarded. In addition, a small amount of marine juice is used, and ginseng ingredients are contained in a small amount in makgeolli.

As another prior art, Japanese Patent Application Laid-Open No. 10-2011-0127807 discloses a method for producing makgeolli containing red pepper and red ginseng.

The present invention relates generally to a method for producing makgeolli, which comprises preparing rice wine, rice wine, red ginseng, and red ginseng to improve the flavor, aroma, and color of rice wine.

However, the above-mentioned conventional technique is characterized by adding sugar, salt, amino acid, citric acid and stevioside to supplement the taste of makgeolli. Because flavor is added as an additive, the unique flavor of makgeolli disappears and the sweetness Stevioside is an artificial sweetener with a controversial safety and lowers the functionality of the makgeolli.

In addition, the makgeolli is produced by using the extract of Sangchung and Red Ginseng.

On the other hand, red ginseng concentrate is produced by steamed ginseng and extracting, filtering and concentrating it from dried red ginseng with water, alcohol, or a mixture of water and alcohol. When extracted at low temperature, nutritional destruction is less, While it can be preserved as much as possible, there is a lot of red ginseng starch.

However, when the red ginseng starch is high, the viscosity of the red ginseng concentrate becomes high, and even if the same solid content is contained, the viscosity is high and the fluidity is poor. It is sticky and does not dilute well in water or beverage and the red ginseng starch is precipitated, And the red ginseng starch is removed through the process.

Ginseng consists of 35 ~ 54% of carbohydrates, 8 ~ 12% of protein, 5% of crude fiber, 0.2 ~ 1.2% of crude fat and 4.5 ~ 6.5% of ash. Carbohydrates, which are the main component of ginseng, The starch is steamed and dried in the process of making red ginseng from sol state to gel state.

This phenomenon is called luxury gelatiniaztion means that the starch is heated in water or treated with a solvent such as an alkaline solution to expand into a highly viscous paste.

The degradation of starch degradation by starch degrading enzymes is markedly elevated due to gelatinization of starch.

Since the starch (red ginseng starch) contained in red ginseng is a luxury starch, red ginseng is better digested and absorbed than ginseng. Also, red ginseng starch contains the taste and functional ingredients of red ginseng and decomposes into several monosaccharides by starch enzyme action.

The red ginseng starch during the red ginseng concentrate manufacturing process contains the taste and functional ingredient of red ginseng, but the ginseng starch has not been applied to products for other purposes and is being abandoned

Accordingly, the present invention provides a makgeolli using red ginseng starch and a preparation method using the red ginseng starch containing the taste and functional ingredient of red ginseng.

The present invention also provides a method for producing makgeolli using red ginseng starch which can reduce the content of artificial sweetener added to improve the taste of makgeolli by improving the sweetness of makgeolli using red ginseng starch.

The present invention provides a method for producing makgeolli using red ginseng starch comprising red ginseng taste and functional ingredient using red ginseng starch.

The present invention also provides a method for producing makgeolli using red ginseng starch which can reduce the content of artificial sweetener added to improve the taste of makgeolli by improving the sweetness of makgeolli using red ginseng starch.

The present invention relates to a process for preparing red ginseng starch by adding red ginseng starch, yeast, leaven and purified water to the entrance, preparing a red ginseng starch single stage by adding ginseng starch, koji starch, The prepared red ginseng starch two - stage soaking process was applied to the prepared red ginseng starch 1 - stage soaking process, and then purified water, aspartame, glucose The present invention also provides a method for producing makgeolli using red ginseng starch.

In the present invention, the above red ginseng starch composition is prepared by mixing 40 to 60 parts by weight of red ginseng starch, 1 to 3 parts by weight of yeast, and 8 to 12 parts by weight of yeast with 90 to 110 parts by weight of water, The present invention also provides a method for producing makgeolli using red ginseng starch.

In the present invention, the red ginseng starch single-stage dipping technique comprises mixing 250-350 parts by weight of red ginseng starch, 20-40 parts by weight of red ginseng with 900-1100 parts by weight of purified water, The present invention provides a method for producing makgeolli using red ginseng starch.

In the present invention, the red ginseng starch two-step dipping process comprises mixing 90 to 110 parts by weight of the raw material and 50 to 70 parts by weight of the yeast with 400 to 500 parts by weight of the raw red ginseng starch, By weight of 1,300 parts by weight of a red ginseng starch. The present invention provides a method for producing makgeolli using red ginseng starch.

The present invention provides a method for producing makgeolli using red ginseng starch, wherein purified water, aspartame and glucose are added at a weight ratio of 1: 0.0001: 0.001.

The present invention provides a makgeolli using red ginseng starch prepared by the method of making makgeolli using red ginseng starch to solve the technical problem.

The present invention provides a makgeolli using a red ginseng starch containing a taste and functional ingredient of red ginseng and a manufacturing method using the discarded ginseng starch which is contained in the flavor and functional ingredient of red ginseng but is mostly applied to products for other purposes It has excellent effect.

Also, it has an excellent effect of improving the sweetness of makgeolli using red ginseng starch and reducing the content of artificial sweetener added for improving the taste of makgeolli.

FIG. 1 schematically shows a step of preparing makgeolli using red ginseng starch according to an embodiment of the present invention.
FIG. 2 is a graph showing the analysis of ginsenosides contained in red ginseng starch among the red ginseng starch analysis tests conducted according to Reference Example 1 of the present invention.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may properly define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention. Therefore, various equivalents It should be understood that water and variations may be present.

Red ginseng starch is formed in the form of a precipitate when red ginseng concentrate is produced. It is not suitable for toppling when consumed and is refined to remove red ginseng concentrate from water or beverage.

However, the red ginseng starch contains the taste and functional ingredients of red ginseng, and it contains starch particles in a state of luxury, so digestion and absorption are easy.

In addition, red ginseng starch in the makgeolli process is saccharified by the yeast in the fermentation process and changed into sugar, so it can increase the sugar content of the makgeolli than the makgeolli only.

Accordingly, the present invention provides a makgeolli using red ginseng starch containing red ginseng taste and functional ingredient and a process for preparing the same.

The method of producing makgeolli using the red ginseng starch according to the present invention is as follows.

First, the entrance is manufactured, and the raw material of red ginseng starch is prepared after fermentation by mixing red ginseng starch, yeast, yeast and purified water into the manufactured entry, and after entering the manufactured red ginseng starch, the red ginseng starch, the yeast and the purified water are mixed, And the mixture is diluted by two stages of fermentation after mixing the raw red ginseng starch, the raw milk, the nutrient, the yeast, and the purified water, and diluting with the purified water and the additive.

According to the method of manufacturing makgeolli using the red ginseng starch according to the present invention, not only the makgeolli is implemented in the makgeolli but also the consumed person can be ingested smoothly while improving the taste of makgeolli.

Example  One. Red ginseng starch  Manufacturing method of makgeolli

FIG. 1 schematically shows a step of preparing makgeolli using red ginseng starch according to an embodiment of the present invention.

1) Entry stage

First, rinse thoroughly with purified water, then add the rice flour to the steamer, and then add rice to make the rice cake for entry. Then, the end rice is added to the rice for entry and cultured for 48 hours to prepare the entry.

A method of adding the above-mentioned rice to a steamer and then growing the rice and culturing the rice cake is a method generally used in the art, and a detailed description thereof will be omitted.

2) Red ginseng starch  Masonry manufacturing stage

40 to 60 parts by weight of red ginseng starch, 1 to 3 parts by weight of yeast and 8 to 12 parts by weight of yeast are mixed with 90 to 110 parts by weight of the inlet prepared in the above step 1, 250 to 350 parts by weight of purified water is added, Ferment for one day.

Preferably, 50 parts by weight of red ginseng starch, 2 parts by weight of yeast, and 10 parts by weight of yeast are mixed with 100 parts by weight of the input water, and 300 parts by weight of purified water is added.

3) Red ginseng starch  1st stage

100 to 200 parts by weight of red ginseng starch and 20 to 40 parts by weight of yeast are mixed with 250 to 350 parts by weight of the red ginseng starch prepared in the step 2), 900 to 1,100 parts by weight of purified water is added, During fermentation.

Preferably, 150 parts by weight of the red ginseng starch and 30 parts by weight of the yeast are mixed with 300 parts by weight of the entering country, and 1,000 parts by weight of purified water is added.

4) Red ginseng starch  Step for making two stages of immersion

 90 to 110 parts by weight of the raw material and 50 to 70 parts by weight of the nutriment were mixed in 400 to 500 parts by weight of the red ginseng starch prepared in the step 3), 1,100 to 1,300 parts by weight of purified water was added thereto, Ferment for ~ 4 days.

Preferably, 100 parts by weight of the raw material and 60 parts by weight of the yeast are mixed with 450 parts by weight of purified water, and 1,200 parts by weight of purified water is added thereto.

5) Filtration step

The red ginseng starch dipping solution prepared in the step 4) is filtered through a 100-300 mesh filter.

This is to remove the precipitate and improve the thickening of red ginseng starch rice wine when ingested.

6) Dilution and addition step

The red ginseng starch secondary dipping solution filtered in step 5) is diluted by adding purified water so that the alcohol content is 6 to 8% based on the total weight, and aspartame and glucose are added.

Purified water, aspartame and glucose are added at 1: 0.0001: 0.001 by weight.

The reason for adding glucose to the filtered second ginseng starch is to provide a refreshing sensation by increasing the content of carbonic acid in the red ginseng starch rice wine.

In addition, red ginseng starch is saccharified by koji in fermentation process to improve the sweetness of makgeolli so that the use of artificial sweetener is not required, but 0.0001 parts by weight of aspartame is added to increase the validity of makgeolli.

Depending on the condition, aspartame may not be added.

The proportion of the above-mentioned ingredients can be varied according to the method of producing the mungle and the kind of yeast and yeast to be used.

Reference example  One. Red ginseng starch  Analysis experiment

The ginsenosides, organic acids and free sugars were analyzed in the following experiment to determine the functional components of red ginseng and to improve the taste of makgeolli in red ginseng starch.

Organic acid (organic acid) is a generic term for organic compounds that act as a stomach to stimulate the appetite, and good for constipation, rough skin, fever. The main organic acids include citric acid, acetic acid, tartaric acid, lactic acid and malic acid which are good for fatigue recovery.

One) Red ginseng starch  Produce

The red ginseng starch used in this experiment was prepared as follows.

First, after confirming the red ginseng more than 4 years old in accordance with the standards and specifications stipulated in the Food Code, it is selected and purchased.

Check whether there is any foreign substance in red ginseng, remove red ginseng in the extractor and clean it with water.

Add 7 ~ 8 times of water or alcohol to the washed red ginseng and then extract at 70 ~ 75 ℃ for more than 12 hours. Extraction is repeated 3-5 times.

The red ginseng extract extracted by the above method is put into a centrifugal filter of 12,000 rpm or more, and the red ginseng starch is filtered and the filtered red ginseng starch is kept frozen.

2) Gin Senocide  analysis

The type and content of ginsenosides in red ginseng starch were measured by Agilent 2690 HPLC system (Agilent Technologies, USA).

Columns were identified as μ-Bondapak C ₁₈ (3.9 mm × 150 mm, 5 μm) was used, the flow rate of the mobile phase was 0.6 ml / min, the column temperature was 43 ° C., and the detection wavelength of the UV detector was 203 nm.

Here, HPLC (High Performance Liquid Chromatography) refers to a method of using a liquid as a mobile phase when separating a component material of a mixture using a mobile phase and a fixed phase.

In other words, the mobile phase in which the chemical substance of the sample is dissolved is pushed by a pump at a constant flow rate of high pressure, and passes through a fixed phase column filled with a filler. At this time, It is a method of quantitating a specific chemical by using the principle of passing through a column and measuring the size of the reaction by time using a detector of such chemical substance.

3) Analysis of organic acid and free sugar content

20 ml of red ginseng starch was centrifuged at 8,000 rpm for 15 minutes. The supernatant was taken out and filtered with a 0.2 μm membrane filter. The filtrate was passed through a Sep-pak C18 cartridge to remove impurities and analyzed by HPLC.

The column was a Shodex RS PAK KC-811 (No. H402140), the mobile phase was 0.1 M phosphoric acid solution, the flow rate of the mobile phase was 1.0 ml / min, and the sample injection amount was 10 μl.

The standards for each organic acid and free sugar were prepared, analyzed by HPLC, and standard curves were prepared to quantify each organic acid and free sugar.

Reference example  2. Red ginseng starch  Analysis result

One) Gin Senocide  Analysis

The kinds and contents of ginsenosides contained in the red ginseng starch were measured by an Agilent 2690 HPLC system, and the results are shown in Table 1 below.

FIG. 2 is a graph showing the analysis of ginsenosides contained in red ginseng starch.

Type and content of ginsenosides in red ginseng starch (mg / g)
Kinds
content
Kinds
content
Kinds
content
RF
0.24
Rb1
0.1
Rg2
0.15
Rc
0.19
Rb2
0.29
Rb3
0.33
Rd
0.16
F4 + F2
0.09
Rk3
0.44
Rg3
0.52
Rk1
0.08
Rg5
0.1

Analysis of the measurement results described in the above Table 1 reveals that the total of 12 ginsenosides is 2.69 mg / g in the red ginseng starch.

In particular, only trace amounts of wild ginseng and red ginseng exist, and it is understood that Rg3, which has excellent effect such as inhibiting thrombus formation, platelet aggregation, and cancer cell metastasis, is contained at 0.52 mg / g.

In addition, it contains 0.29 mg / g of ginsenosides Rb2, 0.24 mg / g of RF, 0.19 mg / g of Rc, 0.16 mg / g of Rc and 0.1 mg / g of Rb1 which are mainly contained in red ginseng .

2) Analysis of organic acid content

The content of various organic acids contained in the red ginseng starch was quantified by HPLC and the results are shown in Table 2 below.

Content of organic acid in red ginseng starch (mg / ㎖) Phytic
acid Citric
acid Tartaric
acid Malic acid Lactic
acid Acetic
acid Fumaric
acid Total
contents
342
0.2
0.2
0.9
1.1
0.04
0.003
345

As a result of the analysis of the measurement results described in the above [Table 2], it was confirmed that the red ginseng starch contained 345 mg / ml of total 7 organic acids such as phytic acid, lactic acid and citric acid .

Phytic acid, which reduces cancer cell differentiation and cell proliferation, is the most abundant with 342 mg / ml, followed by lactic acid (1.1 mg / ml), malic acid (0.9 mg / ml) , And 0.2 mg / ml of citric acid.

3) Analysis of free sugar content

The content of free sugar contained in the red ginseng starch was determined by HPLC and the results are shown in the following [Table 3].

Free sugar content in red ginseng starch (mg / ㎖) saccharose
(Sucrose) glucose
(Glucose) Manos
(Mannose) fruit sugar
(Fructose)
Total contents
2.3
0.6
0.1
0.3
3.3

Analysis of the measurement results described in the above [Table 3] reveals that red ginseng starch contains 3.3 mg / ml in total of 4 free sugars showing sweet taste.

It can be seen that sucrose is the most abundant at 2.3 mg / ml, followed by glucose (0.6 mg / ml).

As a result of analysis of ginsenosides, organic acids and free sugars in the functional ingredients of red ginseng in red ginseng starch and the effect of improving the taste of makgeolli, the ginsenosides present in red ginseng were 2.69 mg / g , And it was found that 0.5 g / g of Rg3 contained in only a small amount in red ginseng.

It was also found that organic acids such as phytic acid, lactic acid, and citric acid were contained in an amount of 345 mg / ml and 3.3 mg / ml of free sugar showing sweet taste was contained.

Reference example  3. Red ginseng starch  Makgeolli appetite and digestion experiment

1) Preparing the experiment

Sample 1 was prepared in accordance with Example 1, and red ginkgo starch makgeolli was prepared.

Sample 2 was prepared by preparing red ginseng wine according to Example 1 except that red ginseng starch was removed from each ginseng without using red ginseng starch.

Sample 3 was prepared according to the general method of making rice wine without using red ginseng.

The sensory evaluation was done by 7 point method (1 point: worst, 2 points: bad, 3 points: slightly worse, 4 points: normal, 5 points: slightly better, 6 points: good, 7 points: best) The panels were subjected to anesthesia and digestion.

2) Experimental results

Sample 1
Sample 2
Sample 3
group

number

Degree

beauty
feeling

total
131
total
124
total
90
Average
6.55
Average
6.2
Average
4.5
small
anger

total
121
total
119
total
100
Average
6.05
Average
5.95
Average
5

The average value of the results of the experiment described in the above Table 4 was examined. In the case of the sample 3 produced according to the general makgeolli production method without using red ginseng, the degree of aesthetics was evaluated as 'normal' A little better '.

The reason why the degree of aesthetics is evaluated as 'normal' is that artificial sweeteners are rarely included, and the bitter taste and thick taste of makgeolli are highlighted. In addition, the degree of digestion is evaluated as 'a little bit better' due to the dietary fiber content in the rice wine.

In case of sample 2 using red ginseng extract of red ginseng starch, the degree of aesthetics was 'good' and higher than sample 3. This is because sample 2 contains a taste of red ginseng and is evaluated to be highly evaluated for aesthetics rather than sample 3 for panels. In addition, the sweetness in the rice wine was improved due to the red ginseng starch component decomposed into monosaccharides during the extraction of red ginseng extract.

The degree of digestion of Sample 2 was evaluated to be "slightly better" than that of Sample 3, but when the total was observed, Sample 2 was evaluated to be 19 points higher than Sample 3. It is analyzed that the red ginseng starch was removed, but the digestive action was increased due to the ginseng starch which is still in the red ginseng extract.

In the case of sample 1 containing red ginseng starch, the degree of aesthetics and digestibility was evaluated to be higher than that of sample 2 and sample 3. It is analyzed that the rice and red ginseng starch used in the rice cake for entry was decomposed into monosaccharides by the yeast, and the sweetness of the makgeolli was improved and the digestive action was enhanced due to the ginseng starch in the ginseng state.

As a result of the aesthetic and digestion experiments, it can be seen that the sweetness of the makgeolli is improved by providing the makgeolli using the red ginseng starch, and the taste of the makgeolli can be increased without adding the artificial sweetener having a controversial hazard.

In addition, by providing the makgeolli using red ginseng starch which improves the digestion function, the alcohol frequency is low and the nutrition is rich such as minerals and vitamin B, and the red ginseng starch makgeolli containing the functional ingredient of red ginseng is added freely to facilitate digestion and absorption It can be said that it can increase the preference and functionality of makgeolli because it can take nutrients of makgeolli.

It is apparent that the present invention is not limited to the above-described embodiments and reference examples, as long as it is possible to design various aspects within the technical scope of the present invention.

Claims (6)

Mixing red ginseng starch, yeast, and yeast with water and adding purified water to the red ginseng starch;
The red ginseng starch was prepared by mixing the red ginseng starch and the yeast, adding purified water thereto,
The above red ginseng starch dipping is performed by adding 100-200 parts by weight of red ginseng starch and 20-40 parts by weight of yeast to 250-350 parts by weight of the imported red ginseng starch and then adding 900-1100 parts by weight of purified water ;
Preparing red ginseng starch two-stage soaking process by adding purified water, impregnation, and nutrient to the prepared red ginseng starch single-stage soaking process, and adding purified water thereto;
The prepared red ginseng starch two-stage dipping solution was filtered through a filter net, and purified water, aspartame and glucose were added,
Wherein the purified water, aspartame and glucose are added at a weight ratio of 1: 0.0001: 0.001.
The method according to claim 1,
Wherein the ginseng starch composition is prepared by mixing 40 to 60 parts by weight of red ginseng starch, 1 to 3 parts by weight of yeast, and 8 to 12 parts by weight of yeast with 90 to 110 parts by weight of water, followed by addition of 250 to 350 parts by weight of purified water Process for Making Makgeolli Using Red Ginseng Starch.
delete The method according to claim 1,
The red ginseng starch two-step dipping process was performed by mixing 90 to 110 parts by weight of the raw material and 50 to 70 parts by weight of the yeast with 400 to 500 parts by weight of the red ginseng starch and then adding 1,100 to 1,300 parts by weight of purified water Wherein the method comprises the steps of: preparing a rice wine using the red ginseng starch;
delete Claims [1] A rice wine using the red ginseng starch prepared by the method of manufacturing the makgeolli using the red ginseng starch according to any one of claims 1, 2 and 4.

Images