KR101866958B1 - Canada potato beverage and manufacturing method thereof - Google Patents
Canada potato beverage and manufacturing method thereof Download PDFInfo
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- KR101866958B1 KR101866958B1 KR1020170163198A KR20170163198A KR101866958B1 KR 101866958 B1 KR101866958 B1 KR 101866958B1 KR 1020170163198 A KR1020170163198 A KR 1020170163198A KR 20170163198 A KR20170163198 A KR 20170163198A KR 101866958 B1 KR101866958 B1 KR 101866958B1
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- potato
- extract
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- 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
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a potato potato drink which can be used by diabetic patients as well as natural taste and nutrients by extracting and mixing pig potatoes and tobacco roots, respectively, and a process for producing the same.
The pig potato drink of the present invention is characterized by containing 85 to 99 parts by weight of a potato extract and 1 to 15 parts by weight of a potato extract.
Description
The present invention relates to a potato potato beverage and a method for producing the same, and more specifically, it is possible to drink diabetic patients by extracting and mixing pig potatoes and soil potatoes, respectively, to include natural taste and nutrients.
Canada potato is a perennial plant, which is called compositae sunflower (Helianthus), Helianthus tuberosus . It is called as a saury, a potato, a potato, and its origin is North America. It grows naturally.
In addition, the potatoes are strong against the cold, so they grow well in the wild regardless of soil quality. They grow on the ground and have irregular elliptical tubers at the end. They are used as feed for livestock and alcohol fermentation, acetone and butanol fermentation .
Piglets of potatoes have long been used as folk remedies for the treatment of diabetes and arthritis. They promote the secretion of bile from the liver and are used as diuretics, stomach agents, tonic agents, and the like. It is known to have various pharmacological activities.
The major component of potatoes is inulin, in which fructose molecules are linked by β-2,1 linkages. It is effective in promoting bowel function by fermentation by intestinal microorganisms without degrading from the human.
Studies on the use of porcine potato have been under way due to the effect of reducing obesity and the effect of reducing the trigonal quality, while the inulin does not rapidly increase its blood glucose level even after decomposition.
Smilacis Rhizoma, another material used in the present invention, is a herb medicine that refers to the root of Smilax china or the root of a lily of the genus Liliaceae . It grows in a light yellow color.
In addition, soil bokyoung has been used as a medicinal herb that has been used as a horticultural herb for a long time since it was recorded in the herbaceous gangmok (草草目 目). It was used as a medicinal herb such as detoxification, gonorrhea, digestion, hari and diuretic in oriental medicine and private medicine.
Furthermore, the components of soil bokyong are spirostane and furostane glycosides, and six kinds of steroid saponins are separated and have detoxification, anti-inflammation, anticancer and antioxidant effect.
delete
Diabetes mellitus is a metabolic disorder that causes problems in secretion function. Insulin secretion is not normally performed without specific cause, and blood glucose control ability is lost, resulting in an increase in blood glucose concentration, resulting in a variety of symptoms.
In particular, the number of diabetes patients in Korea is 332,000 in 2014, which corresponds to 20 in the world. As of 2013, 11.9% of adults over 30 years old are identified as diabetic.
In addition, the percentage of diabetics according to age group was 52.8% in the 60s and over, 12.6% in the 50s, and 9.8% in the 30s and 40s.
However, the bigger problem is that 24.6% of the over-30-year-olds in the high-risk group of pre-diabetes who are likely to progress to diabetes in the future have a fasting glucose deficit.
Therefore, it is being developed as processed food such as tea, confectionary, powder, juice, vinegar for diabetic patients or diabetic patients.
As a prior art to be a background technique of the present invention, there have been proposed a method of manufacturing a semiconductor device, which is disclosed in Korean Patent Publication No. 10-1774769 (hereinafter referred to as "Prior Art 1"), Korean Patent Publication No. 10-1423318 (hereinafter referred to as "Prior Art 2" Publication No. 2014-226063 (hereinafter referred to as "Prior Art 3") and Chinese Patent Publication No. 106615431 (hereinafter referred to as "Prior Art 4").
The prior art document 1 is a method for manufacturing a herbal tea extract composition using a herbal composition and a supercritical extraction method, and a method for manufacturing a carbonated drink and a health drink using the herbal medicine composition and the herbal medicine herbal medicine comprising chrysanthemum powder, And an extract using a N 2 or CO 2 carrier extractor as a raw material.
The prior art document 2 relates to a method for producing a beverage having pork potato as a main component, and a method for manufacturing a beverage, wherein the pork potato mixed beverage is prepared by the method and the pork potato as a main ingredient is further mixed with a potato juice and a sponge sap.
Prior Art 3 relates to a method of ingesting a potato potato and a beverage containing a potato as a health drink, apple concentrate, pectin extracted from apple, and honey.
Prior Art 4 relates to a tea prepared by mixing a sliced potato potato and a sliced potato, gingko mushroom extract, and Chinese cabbage extract cut by the preparation method.
The above-mentioned prior art documents 1 and 3 show that although the beverage is manufactured using pig potatoes, it contains sugar, caramel, liquid fructose, apple concentrate, and the like, so that insulin secretion is insufficient or diabetic patients The blood glucose rapidly increases.
In particular, sugars, fruits, and honey are simple sugars, and they absorb only calories without any other nutrients, and are rapidly absorbed into the body, which is an extremely important additive to diabetic patients.
The beverages of the above-mentioned documents 2 and 4 do not contain sugar components in the potatoes of the pigs, so diabetic patients can ingest them, but they do not contain any preservative additives, and it is difficult to preserve beverages simply by heating or vacuum packaging This can lead to corruption during distribution.
<Prior Art Literature>
(Prior Art 1) Korean Patent Registration No. 10-1774769
(Prior Art 2) Korean Patent Registration No. 10-1423318
(Prior Art 3) Japanese Patent Application Laid-Open No. 2014-226063
(Prior Art 4) Chinese Patent Laid-Open Publication No. 106615431
Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems of the prior art, and it is an object of the present invention to provide a pig potato drink and a potato drink which can be taken by diabetic patients, And to provide a manufacturing method thereof.
It is an object of the present invention to provide a potato beverage having a reduced blood sugar level by containing a potato extract, and a process for producing the same.
It is an object of the present invention to provide a potato potato beverage which is rich in dietary fiber in a low calorie content and can be ingested for diet, and a process for producing the same.
It is an object of the present invention to provide a potato potato beverage which can be stored for a long period of time by mixing the potato extract with a potato extract and preventing the potato potato beverage from being oxidized during storage at room temperature and in a refrigerator.
In order to achieve the above object, the present invention provides a potato beverage and a method for producing the same, which comprises 85 to 99 parts by weight of a potato extract and 1 to 15 parts by weight of a potato extract, do.
The porcine potato extract and the tobacco extract of the present invention are heated at a temperature of 1 to 3 atmospheres for 1 to 10 hours by sequentially raising the heating temperature from 30 ° C until the temperature reaches 130 ° C.
The present invention is characterized in that at least one of flavoring agents, acidifiers, nutrients or sweeteners, which are food additives, is further contained in the potato beverage.
The method for manufacturing a potato drink of the present invention comprises the steps of: S110 drying a potato and a potato respectively; A step of frying potatoes and potatoes respectively (S120); A step (S130) of extracting potatoes and potatoes, respectively; And a step (S140) of mixing the potato and the potato extract of the pig.
The step (S130) of extracting the porcine potato and the soil bacterium according to the present invention starts by heating the porcine potato extract and the soil bacterium extract at 30 ° C and increasing the heating temperature successively until the temperature reaches 130 ° C, And heated for 10 hours.
The step (S140) of mixing the potato and the potato extract of the present invention comprises 85 to 99 parts by weight of the potato extract and 1 to 15 parts by weight of the potato extract.
(S160) of packing the mixture of the potato and the potato extract of the present invention.
The potato beverage according to the present invention has an effect that a modern person having diabetes mellitus, diabetes mellitus or diabetic inducer can take it without worrying about blood glucose.
In addition, the present invention has an effect of reducing blood sugar because inulin is contained in the potato extract of pigs.
Further, the present invention has the effect that the potatoes of the pork are rich in dietary fiber with low calorie content and can be ingested for diet.
Further, the present invention can prevent the oxidation of porcine potato beverage at room temperature and refrigeration storage by mixing potato extract with potato extract, so that it can be stored for a long period of time.
1 is a flow chart schematically illustrating a method of manufacturing a potato beverage according to the present invention.
Fig. 2 is a porcine potato drink prepared by the production method of the present invention.
Fig. 3 is a flow chart of a method for manufacturing a potato drink of pigs, which further comprises a step of mixing food additives.
Fig. 4 is a flow chart of a method for manufacturing a potato drink of pork, which further comprises a step of packaging.
<Description of Symbols>
S110: Process of drying pig potato and soil potato respectively
S120: Roasting process of potatoes and potatoes
S130: Step of extracting potatoes and potatoes, respectively
S140: Process of mixing potato and potato extract
S150: Process of mixing food additive into pig potato beverage
S160: Process of packaging the mixture of potato and potato extract
Hereinafter, the present invention will be described in detail with reference to examples.
The objects, features and advantages of the present invention will be easily understood by the following embodiments.
The present invention is not limited to the embodiments disclosed herein, but may be embodied in other forms. It is to be understood that both the foregoing general description and the following detailed description of the present invention are exemplary and explanatory and are intended to provide further explanation of the invention as claimed. , ≪ / RTI > equivalents, or alternatives.
Therefore, it should be understood that the present invention should not be limited by the following embodiments, and all transformations included in the technical idea and technical scope of the present invention are included. That is, those skilled in the art will appreciate that various modifications, additions, substitutions, substitutions, improvements, additions, substitutions, additions, substitutions, additions, substitutions, additions, It will be understood that it is also within the scope of the invention.
The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated and described in the drawings. The sizes of the elements or the relative sizes between the elements in the figures may be exaggerated somewhat for a clear understanding of the present invention. Further, the shape of the elements shown in the drawings may be somewhat modified by variations in the manufacturing process or the like.
Accordingly, the embodiments disclosed herein should not be construed as limited to the shapes shown in the drawings unless specifically stated, and should be understood to include some modifications.
On the contrary, the various embodiments of the present invention can be combined with any other embodiments as long as there is no clear counterpoint. Any feature that is specifically or advantageously indicated as being advantageous may be combined with any other feature or feature that is indicated as being preferred or advantageous. That is, various aspects, features, embodiments, or implementations of the invention may be used singly or in various combinations.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only, and is not intended to be limiting as to the scope of the claims, and all technical and scientific terms used herein have the same meanings as commonly understood in the art Has the same meaning as is generally understood by a person with. The singular expressions include plural expressions unless the context clearly dictates otherwise.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
≪ Example 1 >
1) step of drying pig potatoes and soil potato respectively (S110)
Pork potatoes, and soil roots are thoroughly cleaned and sliced to a thickness of 1 to 10 mm, preferably 2 to 8 mm, more preferably 3 to 6 mm.
2) fry potatoes and potato roots respectively (S120)
3) a step of extracting potatoes and potatoes respectively (S130)
Pork potatoes and soil potatoes are respectively added to a hot water or hot water bath and heated at 30 ° C to 130 ° C until the temperature of the hot water is elevated to 1 to 3 atmospheres for 1 to 10 hours, Until the temperature reaches 125 占 폚, and then the heating temperature is raised from 1.5 to 2.5 atm for 2 to 9 hours, more preferably at 40 占 폚 to 120 占 폚, For 3 to 8 hours, but is not limited thereto.
In addition, the heated porcine potatoes and soil rods gradually reduce the pressure and discharge water vapor until the pressure in the hot water tank or the hot water tank becomes zero.
Furthermore, the heated pig potatoes and the soil roots can be respectively put in a compressor and compressed for 1 to 15 minutes, preferably 3 to 12 minutes, more preferably 5 to 10 minutes. However, the present invention is not limited thereto.
By the above-described process, each of the extracts of porcine potato and soil bacterium can be obtained.
The extract of each of the potato and the potato may be sterilized by reheating at 70 to 110 ° C for 1 to 10 minutes, preferably at 80 to 105 ° C for 2 to 8 minutes, more preferably at 90 to 100 ° C, It may reheat for 6 minutes, but is not limited to this.
The extract is heated to a temperature of at least 70 ° C for at least 1 minute to kill food poisoning bacteria such as Listeria monocytogenes . It is recommended that the extract be heated to 110 ° C or less in order not to destroy the nutritional components of the extract.
4) a step of mixing the potato and the potato extract (S140)
Pig potato extract and tofu potato extract may be mixed at a certain ratio to prepare a potato beverage.
The mixture of the potato and potato extracts may contain 85 to 99 parts by weight of potato extract and 1 to 15 parts by weight of potato extract, preferably 87 to 97 parts by weight of potato extract and 3 to 13 parts by weight of potato extract, , More preferably 90 to 95 parts by weight of potato extract and 5 to 10 parts by weight of soil extract, but is not limited thereto.
In the above process, the mixture of the potato extract and the potato extract can be a potato potato drink.
≪ Example 2 >
The step (S150) in which the food additive is included in the potato beverage after the step (S140) of the <Example 1> may be further included.
5) Process of mixing food additive with potato beverage (S150)
The food additive can be further mixed with the potato beverage of the present invention in accordance with the modern people's preference.
The food additive may further include at least one of flavoring agents, acidifiers, nutrients or sweeteners, but is not limited thereto.
The flavoring agents were used to add flavor peculiar to the food or to add to the food to maintain the original flavor lost during the manufacturing process, to improve the quality of the food or to increase the value of the product by increasing the taste.
The flavoring agent used in the present invention may be synthetic, natural flavoring agent or a combination thereof. In the present invention, water-soluble or powder flavoring agents may be used, but are not limited thereto.
In addition, the flavoring agent can be used as a flavoring agent such as a potato flavor, a jujube flavor, a ginseng flavor, an acacia flavor, an oriental flavor, a corn flavor, a mushroom flavor, a bramble flavor, a green tea flavor, a mint flavor, Grapefruit, cinnamon, and peppermint may be used. However, the present invention is not limited thereto.
Further, the flavoring agent may be included in an amount of 0.1 to 10 parts by weight, preferably 4 to 7 parts by weight, more preferably 5 parts by weight, based on 100 parts by weight of potato drink beverage, but is not limited thereto.
Particularly, when 10 parts by weight or more of an flavoring agent is contained in the potato beverage according to the present invention, 5 parts by weight is most preferable because the unique flavor of the potato beverage is lost.
The acidifier improves acidity and pH by controlling the acidity and pH of the product, but it can inhibit the growth of microorganisms.
The acidulant used in the present invention may be citric acid, preferably anhydrous citric acid to be ingested by a diabetic patient, and may be contained in an amount of 0.1 to 5 parts by weight based on 100 parts by weight of potato beverage drink, preferably 1 To 3 parts by weight, and more preferably 2 parts by weight.
The nutrient may include one or more of vitamins and minerals, and water-soluble or powdery nutrients may be used, but are not limited thereto.
The vitamin may include any one or more of vitamin B 1 , vitamin B 2 , vitamin B 3 , vitamin B 5 , vitamin B 6 , vitamin B 12 or vitamin C. Preferably, based on 100 parts by weight of the vitamin B 1 is 0.4 ~ 0.5mg, vitamin B 2 is 0.2 ~ 0.4mg, vitamin B 3 is 1 ~ 1.5mg, vitamin B 5 is 0.3 ~ 0.5mg, vitamin B 6 is 0.3 ~ 0.5mg, Vitamin B 12 may include 0.5 to 0.7 mg, or vitamin C may be 0.1 to 0.2 g, but is not limited thereto.
Vitamin B 3, especially when diabetic patients are overdose, blood sugar levels increase rapidly, so it should be less than the recommended daily dose of 1.7 ~ 2.0mg.
The inorganic substance may be calcium, potassium, magnesium, sodium, or the like.
The sweetener may be at least one selected from the group consisting of saccharin, aspartame, acesulfame potassium, and erythritol, but is not limited thereto.
The sweetener to be used in the present invention may be one which does not increase blood sugar even if consumed by a diabetic patient. The sweetener may be used in an amount of 0.01 to 2 parts by weight, preferably 0.1 to 1 part by weight, More preferably 0.5 part by weight, but is not limited thereto.
The porcine potato beverage of the present invention does not need to contain many sweeteners because the potato itself has sugar content.
≪ Example 3 >
The step S160 of packing the mixture of the potato extract and the soil extract of the pig after the step (S140) of the example 1 or the step 5 (S150) of the example 2 may be further included.
6) Process of packing the mixture of the potato and the soil extract of the pig (S160)
After the fourth step (S140) or after the fifth step (S150), it may be sterilized at 130 ° C for 30 seconds in a conventional manner, sealed and packaged in a container.
The container can be selected from a PET bottle, a glass bottle, or a can to seal and pack, but is not limited thereto.
The present invention is an industrially applicable invention in which pigs and potato extracts are mixed so that modern people who have diabetes, diabetes mellitus or diabetes induction factors can ingest without worrying about blood glucose.
Claims (7)
A step of frying potatoes and potatoes respectively (S120);
The potatoes and the grounds were heated at 30 ° C and heated to 130 ° C, respectively, and heated at 1 to 3 atmospheres for 1 to 10 hours. The potatoes were pressed for 1 to 15 minutes, Extracting with an extract (S130);
85 to 99 parts by weight of potato extract, and 1 to 15 parts by weight of soil extract to prevent beverage from being oxidized (S140);
(S150) in which at least one of flavoring, acidulant, nutrient or sweetener is mixed with potato potato drink
And a step (S160) of sealing and packing the mixture of the potato and the potato extract in a container.
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| KR1020170163198A KR101866958B1 (en) | 2017-11-30 | 2017-11-30 | Canada potato beverage and manufacturing method thereof |
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| KR1020170163198A KR101866958B1 (en) | 2017-11-30 | 2017-11-30 | Canada potato beverage and manufacturing method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110045371A (en) * | 2009-10-26 | 2011-05-04 | (주)그린버그 | Composition comprising extracts of Radix Smilax china, Paecilomyces japonica and Momordica charantia for hypoglycemic agent] |
| KR20130103133A (en) * | 2012-03-09 | 2013-09-23 | 주식회사 인시즌 | Compositions containing fermented plants |
| KR101479902B1 (en) * | 2013-06-17 | 2015-01-08 | 세종대학교산학협력단 | Method for manufacturing Smilax China L root extract having increased active ingredients and beverage composition containing the extract for detoxification |
| KR101662281B1 (en) * | 2015-11-04 | 2016-10-05 | 김태현 | process of jerusalem artichoke-wild ginseng drink and jerusalem artichoke-wild ginseng drink there by the same that |
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- 2017-11-30 KR KR1020170163198A patent/KR101866958B1/en active IP Right Grant
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110045371A (en) * | 2009-10-26 | 2011-05-04 | (주)그린버그 | Composition comprising extracts of Radix Smilax china, Paecilomyces japonica and Momordica charantia for hypoglycemic agent] |
| KR20130103133A (en) * | 2012-03-09 | 2013-09-23 | 주식회사 인시즌 | Compositions containing fermented plants |
| KR101479902B1 (en) * | 2013-06-17 | 2015-01-08 | 세종대학교산학협력단 | Method for manufacturing Smilax China L root extract having increased active ingredients and beverage composition containing the extract for detoxification |
| KR101662281B1 (en) * | 2015-11-04 | 2016-10-05 | 김태현 | process of jerusalem artichoke-wild ginseng drink and jerusalem artichoke-wild ginseng drink there by the same that |
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