KR102165535B1 - Composition for preparing high dietary fiber sweet potato Muk - Google Patents

Abstract

The composition for producing sweet potato jelly of the present invention has an advantage that can be used to prepare a sweet potato jelly having excellent color, texture, and sensory properties, while containing resistant starch, and having storage stability.

Description

Composition for preparing high dietary fiber sweet potato muk {Composition for preparing high dietary fiber sweet potato muk}

The present invention relates to a composition for producing sweet potato jelly having excellent color, texture, and organoleptic properties while containing resistant starch as dietary fiber, and having storage stability.

It is an old Korean traditional food, and depending on the raw material, mung bean or eastern starch is used, or jelly using acorn starch is used. It is a food made by separating old starch or starch-containing sediment, dissolving water and heating it to have a paste-like viscosity, getting it out of the heat and cooling it in a certain container. It is a typical food that uses the gelation of starch.

All starches separated from starchy foods cannot be made from all starches, which differs in the rheological properties of the starch gelatinization solution as well as the texture properties of the gel formed after cooling depending on the amylose content and molecular structure of the starch depending on the type of starch. Because. Starch generally forms a gel, but it is mung bean, eastern and acorn starch that have the same texture as the jelly, and other starches form gels when they are cooled after gelatinization, but they do not have the properties of jelly, such as being broken or sticky. When the old gel is made, it has elasticity and is not easily broken or cut, and the shape of the noodles is clear when cut. The starch from which the jelly is made has an amylose content of more than 40%, but an amylose content of more than 40% does not make it all. The exact cause has not yet been identified, but it is known that not only the amylose content but also the degree of polymerization of amylose is affected.

Sweet potatoes are divided into powdery and viscous properties by heating, but generally starch or alcohol-insoluble solids are high, and because of the high starch content of these sweet potatoes, sweet potatoes have been used to make sugar and naengmyeon. Until now, many varieties of sweet potatoes have been bred and known, but it has not been confirmed which of the sweet potato varieties can make jelly-like gels.

As the properties of starch are different depending on the sweet potato variety, as a result of comparing with physicochemical properties, the powdery sweet potato is economical because it contains a large amount of starch, but among them, the recently bred Daeyumi starch gel has better properties than other sweet potato starches. And compared.

In recent years, domestic consumers have changed their dietary habits due to globalization, and as the consumption of animal foods including meat has increased, not only chronic diseases have increased, but the incidence of colon cancer is rapidly increasing. It is possible to predict a decrease in dietary fiber intake by changing from a vegetable-oriented diet to a meat-oriented diet, but as a result of the 2015 National Health and Nutrition Survey, it was known that dietary fiber intake was sufficient, except for some age groups. Among them, it was possible to grasp the possibility that the intake of resistant starch, a dietary fiber with a lot of butyric acid production, should be increased in the large intestine, which is known as the most important biomarker for colon health.

Dietary fiber is a carbohydrate that is not digested by digestive enzymes in the human digestive system, and is the fiber that makes up the plant cell wall. It contains non-starchy polysaccharides such as hemicellulose and pectin, and resistant starch and resistant oligosaccharides. Since dietary fiber is not digested in the small intestine, it lowers GI and lowers blood sugar, and is used as food for probiotics, lactic acid bacteria and bifidobacteria, in the large intestine, and lowers the pH by short-chain fatty acids produced during fermentation, thus exhibiting intestinal effects. It is widely known for its role as dietary fiber and prebiotics in the body, such as suppressing harmful substances in the large intestine, controlling constipation, and lowering blood cholesterol.

Resistant starch belongs to dietary fiber and includes starch and its derivatives that are not digested by the digestive system of a healthy human body, and is classified into 5 types, including RS1-RS5.

RS1 is a starch with difficult enzyme action, and RS2 is a raw starch, which includes potatoes, undercooked bananas, and high amylose corn starch with a crystalline form of B. RS3 is aged starch or aged amylose, RS4 is a chemically modified starch containing crosslinked starch, and RS5 is a complex of amylose and lipids. RS2 is unstable in heating, and RS3 is stable in heating, but there are problems such as changes in particle shape, color, and absorption power, but RS4 is known to have good processability because starch particles remain unchanged and absorption power is lower than raw starch and has no color or odor. have.

Resistant starch not only acts like dietary fiber in the body, but also has a large inhibitory effect on colon cancer, acts like soluble dietary fiber in the body, and does not inhibit the absorption of minerals, so you must take resistant starch during dietary fiber intake, and at least one meal. It is recommended to consume 6g.

In addition, because sweet potatoes contain carotenoids, anthocyanin pigments, and phenolic compounds depending on the variety, they have antioxidant activity and other functions. The anthocyanin pigment of purple sweet potatoes is known to have excellent stability because it has a structure in which ferulic acid or caffeic acid is diacylated with peonidine. Therefore, it is believed that if a jelly is manufactured using such natural pigments and containing resistant starch made from sweet potato starch, a product that satisfies the sensory characteristics and imparts functionality can be developed.

In the present invention, in preparing the jelly from sweet potato starch, the sweet potato gelatinized powder was added as a coloring material, and resistance starch was added to suppress the manufacture of high dietary fiber foods, especially colon cancer, and the optimal mixing ratio for making the jelly was confirmed. For this, response surface analysis was used.

Korean Patent No. 1521983

It is an object of the present invention to provide a composition for producing sweet potato jelly having excellent color, texture, and organoleptic properties, while including resistant starch, and having storage stability.

1. A composition for producing sweet potato jelly containing sweet potato starch, sweet potato gelatinized powder, and resistant starch.

2. The composition of the above 1, wherein the sweet potato starch is alkali-immersed and removed from the pigment.

3. The composition of the above 2, wherein the sweet potato is a Daeyumi variety.

4. The composition of 1 above, wherein the resistant starch is a sweet potato crosslinked starch.

5. The composition of the above 4, wherein the sweet potato is a powdery sweet potato.

6. The composition of the above 1, wherein the sweet potato starch, sweet potato gelatinized powder, and resistant starch are mixed in a weight ratio of 1: 0.1 to 0.3: 0.1 to 0.3.

7. The composition of the above 1, wherein the mixture is a mixture of sweet potato starch, sweet potato gelatinized powder, and resistant starch in a weight ratio of 1: 0.1 to 0.2: 0.2 to 0.3.

8. Method for producing a sweet potato jelly comprising the step of heating the dispersion of the composition of 1 above.

9. The method of the above 8, further comprising the step of immersing the sweet potato in alkali to remove the pigment, and obtaining sweet potato starch therefrom.

10. In the above 9, the sweet potato is a manufacturing method of Daeyumi varieties.

11. The method of 8 above, further comprising the step of obtaining resistant starch by mixing sweet potato starch, sodium sulfate, and a crosslinking agent.

12. The method of 11 above, wherein the sweet potato is a powdery sweet potato.

13. The method according to 11 above, wherein the crosslinking agent is at least one selected from the group consisting of STMP, STPP, OSA, Acetic anhydride, Epichlorohydrin, and Phosphorus oxychloride.

14. The method of 8 above, wherein the composition comprises sweet potato starch, sweet potato gelatinized powder, and resistant starch in a weight ratio of 1: 0.1 to 0.3: 0.1 to 0.3.

15. The method of 8 above, wherein the composition comprises sweet potato starch, gelatinized sweet potato powder, and resistant starch in a weight ratio of 1: 0.1 to 0.2: 0.2 to 0.3.

16. In the above 8, the heating bath is a manufacturing method performed for 10 to 30 minutes at 70 to 100 ℃.

17. In the above 8, the manufacturing method further comprising the step of drying the jelly obtained by the heating bath for 20 to 30 hours at 30 to 50 ℃.

18. Sweet potato jelly prepared by the method of any one of the above 8 to 17.

The composition for producing sweet potato jelly of the present invention has an advantage that can be used to prepare a sweet potato jelly having excellent color, texture, and sensory properties, while containing resistant starch, and having storage stability.

1 is a photograph of a sweet potato jelly measuring the appearance characteristics and color change according to storage.
2 is a photograph of measuring the appearance and sensory properties of dried sweet potato jelly.
3 is a result of optimizing the response centering on an index having a high R ² value of the regression equation.
4 and 5 are photographs of sweet potato jelly (using Jinyulmi, Orange, and Shinzami luxury powder) prepared according to the results of FIG. 3 and dried jelly thereof.
Figure 6 is a dry hwangmi (A), Dahomi (B), Daeyumi (C), Shinyulmi (D), Shinzami (E), Shincheonmi (F), Shinhwangmi (G), Yeonjami (H) , Orange (I), Pungwonmi (J) is a photograph showing the paste form of the composition for producing sweet potato jelly prepared according to the results of Figure 3 using the gelatinized powder.

Hereinafter, the present invention will be described in detail.

The present invention provides a composition for producing sweet potato jelly containing sweet potato starch, sweet potato gelatinized powder, and resistant starch.

The sweet potato starch may be obtained from at least one cultivar selected from the group consisting of Daeyomi, Shinyulmi, Shingeonmi, Gogeonmi, Shincheonmi, Su, crimson rice, and dry yellow rice, but the starch extraction yield and excellent gel formation ability Considering this, it may be obtained from a Daeyumi variety.

The sweet potato starch may be obtained by freely selecting a method known in the art as a method for obtaining starch from sweet potatoes, and for example, the sweet potato may be finely ground or pulverized and dried.

The sweet potato starch may be obtained by removing the pigment present in the sweet potato, and in this case, the pigment may be removed after immersion by selecting a pigment immersion removal method well known in the art, in terms of removing the alkali-soluble pigment in the sweet potato. Preferably, the pigment may be removed by an alkali immersion method.

The sweet potato luxury powders are Jami, Danjimi, Shinjami, Yeonjami, Borami, Shinhwangmi, Yeonhwangmi, Orangehwangmi, Hogammi, Pungwonmi, Daeyumi, Shinyulmi, Shincheonmi, Jinyulmi, Jinhongmi, Dried Hwangmi It may be obtained from at least one cultivar selected from the group consisting of Gogeonmi, Shingeonmi, and Dahomi, but is not necessarily limited thereto, and may be freely selected according to the color of the sweet potato jelly desired.

The sweet potato gelatinized powder is inactivated the amylase enzyme in the sweet potato, and after gelatinizing the sweet potato through heat treatment such as steaming or baking, it may be finely ground or pulverized and dried. , It may be performed by freely selecting a method well known in the art, and is not particularly limited by the above method.

The resistant starch is RS1 resistant starch, which is difficult to work with enzymes, RS2 resistant starches such as potatoes with B-type crystal form as raw starches, under-ripe bananas, and high amylose corn starch, RS3 resistant starches such as aged starch or aged amylose, chemical As a modified starch, it may be at least one resistant starch selected from the group consisting of RS4 resistant starch including crosslinked starch and RS5 resistant starch in the form of a complex of amylose and lipids, but the starch particles remain as they are and there is no color or odor, so processability In terms of goodness, it may be preferably RS4 resistant starch, and specifically, crosslinked starch.

The crosslinked starch may be obtained by crosslinking potato starch, corn starch, mung bean starch, glutinous rice starch, or sweet potato starch, but in view of considering the use for producing sweet potato jelly, it may be preferably crosslinked with sweet potato starch. , Specifically, it may be a crosslinking treatment of powdery sweet potato starch having a relatively hard meat quality.

The crosslinked starch may be crosslinked by selecting a method known in the art, and specifically, it may be a mixture of sodium sulfate and a crosslinking agent in the starch.

As the crosslinking agent, at least one material selected from the group consisting of sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP), octenylsuccinic anhydride (OSA), acetic anhydride, Epichlorohydrin, and Phosphorus oxychloride may be used.

In the mixing ratio of sweet potato starch, sweet potato gelatinized powder, and resistant starch in the composition, 1: 0.05 to 0.35: 0.05 to 0.35, 1: 0.06 to 0.34: 0.06 to 0.34, 1: 0.07 to 0.33: 0.07 to 0.33, 1: 0.08 To 0.32: 0.08 to 0.32, 1: 0.09 to 0.31: 0.09 to 0.31 or 1: 0.1 to 0.3: 0.1 to 0.3 weight ratio, more specifically 1: 0.05 to 0.25: 0.15 to 0.35, 1: 0.06 to 0.24 : 0.16 to 0.34, 1: 0.07 to 0.23: 0.17 to 0.33, 1: 0.08 to 0.22: 0.18 to 0.32, 1: 0.09 to 0.21: 0.19 to 0.31 or 1: 0.1 to 0.2: 0.2 to 0.3.

The composition is for producing sweet potato jelly, and has the advantage of being able to manufacture sweet potato jelly having excellent color, texture, and sensory properties, and storage stability, while including resistant starch by using it.

The present invention provides a method for producing a sweet potato jelly comprising the step of heating a dispersion of a composition for producing sweet potato jelly including sweet potato starch, sweet potato gelatinized powder, and resistant starch. Specifically, the dispersion may be an aqueous dispersion.

As described above, the sweet potato starch may be obtained from at least one variety selected from the group consisting of Daeyomi, Shinyulmi, Shingeonmi, Gogunmi, Shincheonmi, Sue, crimson rice, and dryhwangmi, but the starch extraction yield and Considering the superiority of gel-forming ability, it may be obtained from the Dae Yumi variety.

As described above, the sweet potato starch may be obtained by freely selecting a method known in the art as a method for obtaining starch from sweet potatoes. For example, the sweet potato is finely ground or pulverized and then dried. Can be.

The manufacturing method may further include the step of removing the pigment present in the sweet potato after immersion, and obtaining sweet potato starch therefrom.

The pigment immersion and removal can be performed by selecting a pigment immersion removal method well known in the art.In terms of immersion and removal of an alkali-soluble pigment in sweet potatoes, preferably an alkali immersion method is selected to immerse and remove the pigment. can do.

As described above, the sweet potato luxury powder is as described above, Zami, Danjimi, Shinjami, Yeonjami, Borami, Shinhwangmi, Yeonhwangmi, Orange hwangmi, Hogammi, Pungwonmi, Daeyumi, Shinyulmi, Shincheonmi, Jinyulmi, It may be obtained from at least one sweet potato selected from the group consisting of crimson rice, dried yellow rice, kogunmi, shingunmi, and tahomi, but is not necessarily limited thereto, and may be freely selected according to the color of the sweet potato jelly desired.

As described above, the sweet potato gelatinized powder is a product obtained by inactivating the amylase enzyme in the sweet potato, which is gelatinized through heat treatment such as steaming or baking the sweet potato, and then finely ground or pulverized and dried. And the drying thereof may be performed by freely selecting a method well known in the art, and is not particularly limited by the above method.

The resistant starch is RS1 resistant starch, which is difficult to work with enzymes, RS2 resistant starches such as potatoes with B-type crystal form as raw starches, under-ripe bananas, and high amylose corn starch, RS3 resistant starches such as aged starch or aged amylose, chemical As a modified starch, it may be at least one resistant starch selected from the group consisting of RS4 resistant starch including crosslinked starch and RS5 resistant starch in the form of a complex of amylose and lipids, but the starch particles remain as they are and there is no color or odor, so processability In terms of goodness, it may be preferably RS4 resistant starch, and specifically, crosslinked starch.

The manufacturing method may further include the step of obtaining resistant starch by mixing sweet potato starch, sodium sulfate, and a crosslinking agent.

The step of obtaining the resistant starch may be a step of crosslinking potato starch, corn starch, mung bean starch, glutinous rice starch, or sweet potato starch, but from the viewpoint of considering the use of sweet potato jelly, preferably, the sweet potato starch is crosslinked. It may be a step of performing a crosslinking treatment of powdery sweet potato starch having a relatively hard meat quality.

The step of obtaining the resistant starch may be a crosslinking treatment by selecting a method known in the art, and specifically, it may be a mixture treatment of sodium sulfate and a crosslinking agent on the starch.

As the crosslinking agent, at least one material selected from the group consisting of sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP), octenylsuccinic anhydride (OSA), acetic anhydride, Epichlorohydrin, and Phosphorus oxychloride may be used.

In the above manufacturing method, the mixing ratio of sweet potato starch, sweet potato gelatinized powder, and resistant starch is 1: 0.05 to 0.35: 0.05 to 0.35, 1: 0.06 to 0.34: 0.06 to 0.34, 1: 0.07 to 0.33: 0.07 to 0.33, 1 : 0.08 to 0.32: 0.08 to 0.32, 1: 0.09 to 0.31: 0.09 to 0.31 or 1: 0.1 to 0.3: may be 0.1 to 0.3 weight ratio, more specifically 1: 0.05 to 0.25: 0.15 to 0.35, 1: 0.06 To 0.24: 0.16 to 0.34, 1: 0.07 to 0.23: 0.17 to 0.33, 1: 0.08 to 0.22: 0.18 to 0.32, 1: 0.09 to 0.21: 0.19 to 0.31 or 1: 0.1 to 0.2: 0.2 to 0.3.

The heating bath is carried out for 5 to 35, 6 to 34, 7 to 33, 8 to 32, 9 to 31 or 10 to 30 minutes at 50 to 120, 55 to 115, 60 to 110, 65 to 105 or 70 to 100 °C In terms of maintaining the hardness and elasticity of the jelly at an appropriate level, it may be preferably performed for 10 to 30 minutes.

The manufacturing method is 15 to 35, 16 to 34, 17 to 33, 18 to 32, 19 to 31 or 25 to 55, 26 to 54, 27 to 53, 28 to 52 for 20 to 30 hours of the jelly obtained by the heating bath , Drying at 29 to 51 or 30 to 50°C may be further included, but in terms of not damaging the organoleptic elements and texture of the jelly by excessively evaporating moisture, preferably, 30 to 50 for 20 to 30 hours. It may further include a step of drying at ℃.

The manufacturing method has the advantage of being able to manufacture a sweet potato jelly having excellent color, texture, and sensory properties, and storage stability while including resistant starch.

The present invention provides a sweet potato jelly prepared by the above manufacturing method.

As described above, it has excellent color, texture, and sensory properties while containing resistant starch, and has storage stability.

Hereinafter, examples will be described in detail to illustrate the present invention in detail.

Example 1. Experimental method

1. Preparation of sweet potato starch

Sweet potato starch was separated from 12 varieties of sweet potatoes using an alkaline immersion method. The sweet potato was washed with water, cut into small pieces, and immersed in 0.2% NaOH solution for 4 hours to separate the soluble sweet potato pigment. The sweet potato was ground using a blender (Hanarossack, Daesung Atron. Co., Seoul, Korea) with an alkali solution, and then passed through a 100 mesh sieve and a 270 mesh sieve to separate starch. The starch solution passed through a sieve was separated by repeating three times for 10 minutes at 3000 rpm with a centrifuge (Supra 22K, Hanil Science Industrial Co., Seoul, Korea). The separated starch precipitate was again dispersed in distilled water, neutralized to pH 7 with 1N HCl, and then centrifuged three or more times with distilled water to wash and collect the starch. The starch precipitate was air-dried at room temperature and then passed through a 100 mesh sieve to be used in the experiment.

Referring to Table 1 below, which shows the starch yield according to the sweet potato variety, it can be seen that the starch yield is significantly higher in Daeyumi, Sinyulmi, and Shincheonmi compared to other varieties. However, among the above three types, in the preparation of the jelly, Daeyumi, which has better gel-forming ability, was considered to be the most suitable, so sweet potato starch was prepared from this and further experiments were conducted.

Sweet potato varieties Starch yield (%) Dry yellow rice 10.00 ^de Great homi 9.140 ^de Dae Yumi 16.67 ^b Terminal taste 11.99 ^cd Crush 12.09 ^cd Yulmi Shin 21.61 ^a Shinjami 9.881 ^de Shincheonmi 14.97 ^bc Hwangmi Shin 7.147 ^ef Softness 9.647 ^de Orange 5.037 ^f Poongwonmi 8.297 ^ef

2. Preparation of RS4 resistant starch using sweet potato starch

Sweet potato starch was obtained by the preparation method of Example 1-1 from a number of sweet potato varieties, which is a kind of powdery sweet potato known as a kind of powdery sweet potato that has a hard meat quality and less water when steamed or baked, and the obtained sweet potato starch is used to resist crosslinking Starch was prepared. Specifically, 50 mL of distilled water (1: 1, w/v) was added to 50 g of sweet potato starch, and annealing was performed for 12 hours at a rate of 80 rpm in a constant temperature water bath at 50°C. After annealing, stir well Na ₂ SO ₄ 5 g (10% w/w based on starch) and mix with the annealing starch, and then 11.98% sodium trimetaphosphate (STMP, 5.994g) and 0.02 as a crosslinking agent. % Sodium tripolyphosphate (STPP, 0.006g) was added and mixed. While stirring the magnetic bar, the pH of the starch solution was adjusted by slowly stirring to pH 11.5 with 1N NaOH solution, and a crosslink was formed by stirring in a water bath at 45° C. for 3 hours. After the reaction was completed, the pH was adjusted to 7.0 with 1N HCl, and the starch was collected by washing with a centrifuge (Supra 22K, Hanil Science Industrial Co., Seoul, Korea) for 10 minutes at 5,000 rpm for 10 minutes or more 4 times. Resistant starch, air-dried at room temperature, was poured into a 100 mesh sieve and used as a sample. The prepared resistant starch content was analyzed using a TDF kit (Sigma, St. Louis, MO USA), and the prepared cross-linked resistant starch (RS4) had a resistant starch content of 97.05%.

3. Preparation of Sweet Potato Powder

In order to inactivate the beta-amylase enzyme of sweet potatoes and inhibit browning during processing, sweet potatoes themselves were steamed or baked to prepare a paste, and then powdered by freeze drying. 2 kg of sweet potatoes were washed, cut in half, placed in a steam pot and steamed for 40 minutes over high heat. After cooling the steamed sweet potatoes at room temperature, the skin was removed, crushed, put in a zipper bag to drain air, put in a -80°C freezer to freeze, and dried with a freeze dryer. Dried sweet potatoes were put on a 100 mesh sieve and powdered to be used for making jelly.

The gelatinized powder was obtained by the same method as described above from dry hwangmi, dahomi, daeyumi, shinyulmi, shinjami, shincheonmi, shinhwangmi, yeonjami, orangehwangmi, and pungwonmi. It was carried out by selecting a purple-colored Shinjami.

4. Preparation and storage of sweet potato jelly

Response surface analysis (RSM) was used to determine the optimal mixing ratio of sweet potato jelly. Minitab (Minitab Inc., State College, PA, USA) was used to perform response surface analysis by setting the sweet potato starch (starch), sweet potato gelatinized powder (SP), and crosslinked resistant starch (RS4) as independent variables, respectively. A formulation table was prepared for the parameters of and the mixing ratio (the conditions for preparing the sweet potato starch gel using the surface analysis method) are shown in Table 2 below. The parameters were set at a ratio of 8-10% w/w for sweet potato starch, 0-2% w/w for sweet potato gelatinized powder, and 0-2% w/w for resistance starch (RS4) to prepare sweet potato jelly. Quality characteristics were confirmed. The sweet potato was mixed with 100 mL of water according to the mixing ratio to disperse the powder and the gelatinized powder well. The dispersed solution was boiled over medium heat for 20 minutes, poured into a circular cylinder of 1.5×1.5 cm ³ size to measure the texture and chromaticity of the sweet potato jelly, and solidified at room temperature for 6 hours to be used in the experiment. For sensory evaluation, it was poured into an old 1 cm high mold and hardened, and then cut into 1×3×0.5 cm size and used in the experiment.

The quality characteristics during storage were compared by measuring the color and texture of the prepared sweet potato jelly that was hardened for 6 hours and then immediately measured without storage and stored in a refrigerator at 4°C for 24 hours and then reheated in boiling water for 1 minute.

X ₁ (starch) X ₂ (luxury powder) X ₃ (resistive starch) Starch (%) Luxury powder (%) Resistant starch (%) One -One -One -One 8 0 0 2 -One -One +1 8 0 2 3 -One +1 -One 8 2 0 4 -One +1 +1 8 2 2 5 +1 -One -One 10 0 0 6 +1 -One +1 10 0 2 7 +1 +1 -One 10 2 0 8 +1 +1 +1 10 2 2 9 0 0 0 9 One One 10 0 0 0 9 One One

5. Preparation of dried sweet potato jelly

Dry jelly was manufactured to use sweet potato jelly for various cooking such as salad. The prepared 1×3×0.5 cm sweet potato jelly was air-dried at 40°C for 24 hours using a low-temperature dryer. In order to confirm the characteristics of the dried old appearance, measurements were made using a digital camera, and sensory evaluation was conducted.

6. Resistant starch content of sweet potato jelly

Resistant starch content was performed using a dietary fiber assay kit (Sigma Chemical Co., St. Louis, MO, USA) according to the AOAC method (2000) for analyzing total dietary fiber. The prepared sweet potato jelly was dehydrated with ethanol, dried at room temperature, and used as a sample for resistance starch content analysis. Add 1.0 g of sweet potato jelly powder (by building) and 50 mL phosphate buffer (pH 6.0) to a 600 mL beaker, add 0.1 mL of heat stable alpha-amylase, and boil for 15 minutes (KMC-12055W1, Vision) Scientific, Daejeon, Korea) and then cooled at room temperature. A 0.275 M NaOH solution was added to the enzyme reaction solution to adjust the pH to 7.5±0.2, and then dissolved in a phosphate buffer solution (pH 6.0). Protease (Cat. No. P-3910, Sigma Chemical Co., St. Louis, MO, USA) ) 0.1 mL was added and reacted for 30 minutes while shaking at 100 rpm in a 60° C. constant temperature water bath (Vision Scientific). After that, the pH was adjusted to 4.0-4.6 with 0.325 M HCl, and then 0.1 mL amyloglucosidase was added to the sample solution and reacted at 60 °C for 30 minutes while shaking at a speed of 100 rpm, followed by enzyme reaction. To stop the reaction, 4 times the volume of the sample reaction solution was added with absolute ethanol and left at room temperature. About 1 g of acid washed celite was added, dried, and filtered under reduced pressure using a constant-weight glass crucible (JPG32940FNL, Iwaki Co. Ltd., Tokyo, Japan). The residue was washed in the order of 78%, 95% ethanol, and acetone, and the remaining insoluble residue was dried in an oven at 105°C (OF-11, Jeio Tech Co., Ltd., Daejeon, Korea), and then weighed and weighed to resist starch. The content (%) was measured.

7. Confirmation of the appearance characteristics of sweet potato jelly

The appearance of the sweet potato jelly was photographed with a digital camera (Kento, Canon, Tokyo, Japan) at a constant height of 25 cm from the jelly, and the sides were observed at a distance of 20 cm from the jelly.

8. Measurement of the chromaticity of sweet potato jelly

Hunter's L (lightness) value, ±a (redness/greenness) value, and ±b (yellowness/blueness) value using a colorimeter (Spectra magic ^TM NX, Konica Minolta, Tokyo, Japan) to observe the color of sweet potato jelly Was measured repeatedly 3 times and expressed as the average value. The instrument was calibrated with a standard white plate with L=96.82, a=-0.06, and b=-0.15.

9. Measurement of texture properties of sweet potato jelly

The texture characteristics of the sweet potato jelly were analyzed using TPA (texture profile analysis) using a Texture Analyzer (TA-XT plus, Stable Micro Systems, Surrey, England). Instrument conditions were two bite compression test, cylinder type Φ 20 mm for probe, 60% for deformation, and 1 mm/sec for pre-test speed, test speed and post-test speed respectively.

10. Evaluation of sensory properties of sweet potato jelly

The sensory evaluation of sweet potato jelly was evaluated by a 9-point scoring method. Fifteen trained food and nutrition graduate students were subjected to repeated experiments as an evaluator, and sensory characteristics were evaluated for five characteristics. For sensory evaluation, dried sweet potatoes were soaked in boiling water for 6 minutes and provided. As for the preference evaluation items, 9 points were the best and 1 point was the worst in terms of appearance, taste, smell, texture, and overall preference.

11. Statistical processing

All experiments were measured by repeating three or more times, and were expressed as mean and standard deviation. The results of all experiments were statistically processed through ANOVA test using SPSS 12.0K (SPSS INC., Chicago IL, USA), and verified by Duncan's multiple-range test. In order to find the optimum recipe for the preparation method, all the results were analyzed by using the response surface analysis method, and the response surface analysis method was performed using Minitab (Minitab Inc., State College, PA, USA).

Example 2. Resistant starch content of sweet potato jelly

The starch for making the jelly was isolated from the Daeyomi variety. It was confirmed that it is the most efficient cultivar when making jelly from sweet potatoes with high starch content. The resistant starch content of the sweet potato gel (ink) according to the manufacturing conditions is shown in Table 3 below. The crosslinked resistant starch was used as a powdered sweet potato, and the resistant starch content was 97.05%, which was very high. Even if only 1-2% of cross-linked resistant starch was added, it was possible to manufacture a jelly containing high dietary fiber (resistive starch) compared to a jelly made only with raw starch. By ingesting starch, it was confirmed that an appropriate amount of resistant starch can be ingested during dietary fiber intake. The content of starch for preparing sweet potato jelly was adjusted to 8-10%, and 0-2% of resistance starch was added in the total mixing ratio to prepare the jelly. The content of resistant starch according to the formulation of the whole jelly was found to be in the range of 7.73-18.88%. Samples 2, 4, and 8 containing 2% of resistant starch showed significantly greater content of resistant starch. Since the purple sweet potato gelatinized powder did not significantly affect the increase of the resistant starch content, it was found that the amount of resistant starch did not increase significantly when the same amount of starch was contained. Through this, the addition of resistant starch can significantly increase the content of dietary fiber that sweet potato jelly can have, and it is thought that it will be useful in manufacturing health functional jelly.

Starch: Luxurious powder: Resistant starch Resistant starch content (%) One 8:0:0 10.28±0.34 ^d 2 8:0:2 17.94±0.68 ^a 3 8:2:0 9.53±0.11 ^d 4 8:2:2 18.88±0.61 ^a 5 10:0:0 7.73±0.36 ^e 6 10:0:2 16.04±0.49 ^b 7 10:2:0 9.30±0.49 ^d 8 10:2:2 18.48±0.35 ^a 9 9:1:1 12.91±1.37 ^c 10 9:1:1 13.24±0.08 ^c

(The above data represent mean±SD. According to Duncan's multiple range test, values of a-e with different subscripts in the same column differ significantly at p<0.05.)

Example 3. Appearance characteristics and color of sweet potato jelly

The results of measuring the color change of the sweet potato jelly according to the appearance characteristics and manufacturing conditions of the sweet potato jelly are shown in FIG. 1 and Table 4 below.

When making sweet potato jelly only with starch, a transparent gel was formed like Samples 1 and 5, and when resistance starch was added to it, an opaque gel was formed like Samples 2 and 6, and the addition of resistance starch made the transparency of the sweet potato jelly. It could be confirmed that it has an effect on. When resistance starch was added, it showed a property of spreading compared to the gel prepared with only starch immediately after preparation, and it was found that the resistance starch changed the starch structure in the process of adding a new crosslink, thereby changing the gel-forming ability. Even when the sweet potato gelatinized powder was added, the gel mixed with the resistant starch showed more opaque properties, but the spreadability of the sweet potato jelly decreased compared to that of the sweet potato starch alone. Sweet potato jelly prepared by storing at 4°C for one day and then reheating showed a similar tendency to immediately after production, and there was no significant difference in appearance, indicating that refrigeration or frozen storage did not significantly affect the quality when making sweet potato jelly. there was.

As a result of measuring the color of the sweet potato jelly, the brightness value was high when the purple sweet potato gelatinized powder was not added, and the color of the jelly became white due to higher brightness when the resistant starch was added. Muk made with only starch, when made with Daeyumi starch, the formation of jelly was better than that of ordinary sweet potato, and the brightness value of the jelly made with only starch (30.44) was 39.97 when 2% of crosslinking resistant starch was added thereto. When the purple sweet potato gelatinized powder was included, the brightness value decreased to 26.69, and when all were added (sample 4), it was 30.14, similar to the jelly made only with starch. There is a significant difference according to all the old crosslinked resistant starch and purple sweet potato gelatinized powder. Through this, it can be seen that the lightness value is higher when starch of the same amount of starch and purple sweet potato gelatinization powder to which resistance starch is added, and that the resistance starch has an effect on the transparency of the gel.

The a value becomes green as the value of-increases, and the value becomes red as the value increases. Since samples 1, 2, 5, and 6 that do not contain purple sweet potato gelatinization powder show only white color due to starch, the a value is -1.14 to -0.84 In the sample containing the purple sweet potato gelatinization powder, there was a significant difference in the range of 2.45 to 5.74. When resistance starch is added, the value of a increases significantly, indicating that the purple color of the sample tends to become darker.

The b value is blue as the-value increases, and yellow color as the + value increases. The b value ranged from -12.35 to -5.54, and showed significant differences between samples. In the samples 3, 4, 7, 8, 9, and 10 with the purple sweet potato gelatinization powder added, the b value was significantly lower, from -12.35 to -10.69 due to the addition of the purple sweet potato gelatinization powder, resulting in starch and resistant starch. It can be seen that the blue color is larger than that of the only jelly. The increase in the b value to -value is due to the anthocyanin pigment contained in the purple sweet potato gelatinized powder, and the increase in the amount of resistant starch added to these sweet potatoes increases the -value, indicating that the opacity of the gel increases.

The sweet potato jelly was refrigerated in a refrigerator at 4°C and stored for 24 hours, and then reheated to check the chromaticity of the sweet potato jelly according to the storage conditions. The brightness value ranged from 26.10 to 39.45, and showed a tendency to increase with the addition of resistant starch. Values a and b also showed similar trends to those of the jelly before storage, so when the manufactured sweet potato jelly was reheated after refrigeration, it showed the same tendency as the jelly immediately after manufacture, indicating that the quality change was minimized.

Starch: Luxurious powder: Resistant starch L (brightness) a (+ red/-green) b (+blue/-yellow) Before saving One 8:0:0 30.44±0.31 ^d -0.84±0.02 ^f -6.21±0.09 ^b 2 8:0:2 39.97±0.10 ^b -1.16±0.01 ^g -5.54±0.25 ^a 3 8:2:0 26.69±0.21 ^g 4.78±0.02 ^c -10.69±0.05 ^d 4 8:2:2 30.14±0.32 ^de 5.74±0.03 ^a -12.08±0.37 ^f 5 10:0:0 32.76±0.09 ^c -1.08±0.06 ^g -6.91±0.11 ^c 6 10:0:2 41.59±0.08 ^a -1.14±0.02 ^g -5.88±0.18 ^ab 7 10:2:0 26.18±0.16 ^g 5.23±0.02 ^b -11.69±0.22 ^e 8 10:2:2 29.61±0.68 ^e 5.73±0.08 ^a -12.35±0.03 ^f 9 9:1:1 28.04±0.04 ^f 2.90±0.08 ^d -11.37±0.07 ^e 10 9:1:1 28.48±0.82 ^f 2.45±0.07 ^e -11.56±0.34 ^e After one day storage One 8:0:0 30.92±0.44 ^c -0.88±0.03 ^g -6.17±0.16 ^c 2 8:0:2 39.23±0.20 ^a -1.08±0.05 ^h -5.02±0.06 ^a 3 8:2:0 26.32±0.24 ^f 4.48±0.02 ^c -9.71±0.24 ^de 4 8:2:2 30.12±0.18 ^cd 4.98±0.03 ^b -10.07±0.03 ^e 5 10:0:0 32.69±0.46 ^b -0.95±0.04 ^gh -6.38±0.07 ^c 6 10:0:2 39.45±0.21 ^a -1.10±0.01 ^h -5.57±0.14 ^b 7 10:2:0 26.1±0.36 ^f 4.24±0.04 ^d -9.58±0.07 ^d 8 10:2:2 27.76±1.02 ^e 5.62±0.29 ^a -11.70±0.46 ^f 9 9:1:1 29.69±0.69 ^d 2.26±0.04 ^e -9.98±0.23 ^de 10 9:1:1 28.34±0.73 ^e 1.74±0.09 ^f -9.65±0.35 ^d

(The data represent mean±SD. By Duncan's multiple range test, a-g values with different subscripts in the same column differ significantly at p<0.05.)

Example 4. Texture characteristics of sweet potato jelly

The texture measurements of the sweet potato jelly according to the manufacturing conditions are shown in Table 5 below. In the samples 3, 4, 7, 8, 9, 10 with the addition of the sweet potato starch, the purple sweet potato powder, and the cross-linking resistant starch The hardness value was significantly higher than that of the sample, indicating that the gelatinized powder had an effect on the hardness of the sweet potato jelly. When the sweet potato jelly was prepared with the same amount of starch, the hardness value decreased significantly when resistance starch was added, indicating that the addition of resistance starch had an effect on the hardness value. The elasticity of sweet potato jelly is also significantly increased when purple sweet potato gelatinized powder and resistive starch are added together compared to when it is made only with starch. We can see this positive effect. Gumseong, an index indicating the chewiness of the jelly, also showed a higher content as the gelatinized powder was added, and the highest value was 135.77 in the 7th sample containing 10% starch and 2% purple sweet potato gelatinous powder.

The texture measurement result of the sweet potato jelly that was reheated after storage at 4°C was similar to that of the jelly immediately after manufacture. The jelly containing the purple sweet potato gelatinized powder showed significantly higher hardness (148.54~162.26 g), and the same tendency was observed in elasticity and gummability. While there was no difference in the adhesiveness of the sweet potato jelly immediately after manufacture, the adhesiveness was high in samples 7 and 8 prepared with 2% purple sweet potato gelatinized powder in 10% of reheated old starch. And it was found. The texture characteristics between the sweet potato jelly immediately after manufacture and the sweet potato jelly reheated after refrigeration storage showed a similar tendency, indicating that the unique quality characteristics were maintained even after storage. It contributed to becoming a more firm and resilient jelly.

Starch: Luxurious powder: Resistant starch Hardness
(Hardness) Adherence
(Adhesiveness) Shout
(Springiness) Cohesiveness
(Cohesiveness) Gumseong
(Gumminess) Elasticity
(Resilience) Before saving One 8:0:0 50.77±3.54 ^d -24.84±1.21 0.46±0.02 ^c 0.96±0.01 ^a 48.51±3.06 ^e 0.65±0.05 ^ab 2 8:0:2 28.32±4.36 ^e -22.95±11.05 0.50±0.03 ^bc 0.93±0.01 ^ab 26.47±4.15 ^f 0.58±0.05 ^de 3 8:2:0 130.44±7.26 ^a -20.85±8.00 0.58±0.07 ^ab 0.90±0.02 ^c 117.22±5.91 ^ab 0.61±0.01 ^abcd 4 8:2:2 150.71±0.32 ^a -24.32±9.36 0.64±0.02 ^a 0.84±0.00 ^e 127.01±0.80 ^ab 0.54±0.01 ^e 5 10:0:0 69.61±8.82 ^d -30.70±1.91 0.47±0.05 ^c 0.94±0.02 ^a 65.24±7.85 ^e 0.64±0.02 ^ab 6 10:0:2 68.13±21.88 ^d -10.88±1.36 0.50±0.08 ^bc 0.86±0.01 ^de 58.44±18.59 ^e 0.58±0.04 ^cde 7 10:2:0 149.65±7.86 ^a -22.71±3.11 0.67±0.03 ^a 0.91±0.02 ^bc 135.77±4.43 ^a 0.67±0.01 ^a 8 10:2:2 127.63±8.58 ^ab -24.63±4.07 0.59±0.02 ^ab 0.88±0.01 ^cd 112.68±9.05 ^bc 0.59±0.02 ^bcde 9 9:1:1 91.10±21.28 ^c -24.57±2.54 0.60±0.05 ^a 0.93±0.02 ^ab 84.38±17.36 ^d 0.67±0.03 ^a 10 9:1:1 106.72±18.92 ^bc -25.82±4.18 0.58±0.06 ^ab 0.90±0.01 ^c 95.48±15.85 ^cd 0.64±0.02 ^abc After one day storage One 8:0:0 63.10±1.28 ^d -27.81±12.50 ^abc 0.43±0.08 ^d 0.90±0.06 ^a 57.04±2.75 ^e 0.63±0.03 ^ab 2 8:0:2 134.67±31.06 ^b -23.96±6.39 ^a 0.61±0.09 ^a 0.82±0.03 ^c 70.84±26.56 ^de 0.53±0.02 ^d 3 8:2:0 153.73±13.36 ^ab -26.14±1.81 ^ab 0.61±0.04 ^a 0.88±0.00 ^ab 134.84±11.21 ^ab 0.64±0.01 ^ab 4 8:2:2 148.54±16.85 ^ab -24.52±4.68 ^ab 0.60±0.06 ^ab 0.86±0.02 ^abc 127.90±13.36 ^ab 0.58±0.02 ^c 5 10:0:0 73.16±5.41 ^d -24.94±6.60 ^ab 0.43±0.07 ^d 0.91±0.03 ^a 66.90±6.47 ^de 0.66±0.01 ^a 6 10:0:2 103.70±10.81 ^c -20.95±8.53 ^a 0.55±0.05 ^abc 0.89±0.03 ^a 92.66±8.64 ^cd 0.62±0.02 ^b 7 10:2:0 149.12±5.04 ^ab -38.56±5.17 ^c 0.61±0.03 ^ab 0.89±0.01 ^a 132.32±3.27 ^ab 0.64±0.02 ^ab 8 10:2:2 162.26±8.64 ^a -36.87±0.39 ^bc 0.58±0.03 ^ab 0.83±0.03 ^bc 149.66±29.58 ^a 0.58±0.02 ^c 9 9:1:1 104.29±10.83 ^c -27.28±3.24 ^abc 0.50±0.03 ^bcd 0.90±0.01 ^a 93.63±8.48 ^c 0.63±0.03 ^ab 10 9:1:1 97.62±5.32 ^c -25.19±3.55 ^ab 0.48±0.01 ^cd 0.91±0.04 ^a 89.09±3.56 ^cd 0.66±0.01 ^a

(The data represent mean±SD. By Duncan's multiple range test, the a-d values with different subscripts in the same column differ significantly at p<0.05.)

Example 5. Appearance and sensory properties of dried sweet potato jelly

The results of measuring the appearance and sensory properties of the dried sweet potato jelly to prepare the salad jelly were shown in Fig. 2 and Table 6 below. The jelly prepared in the mixing ratio of Table 2 was cut into 1×3×0.5 cm ³ size and was air-dried at 40° C. for 24 hours using a food dryer.

The dried sweet potato was soaked in warm water again for the sensory evaluation, and the sensory properties of the dried sweet potato jelly prepared according to the manufacturing conditions provided to the Evaluation Institute were shown in Table 6 below. Among the sensory evaluation factors of sweet potato jelly, there were significant differences in the color and taste of the appearance, and the overall acceptability. The external color showed higher acceptability in the sample mixed with purple sweet potatoes, which seems to have an anthocyanin pigment affecting the taste of the jelly. The transparency of dried sweet potato jelly did not show a significant difference depending on the presence or absence of resistant starch in the drying process, and thus the same amount of purple sweet potato gelatinized jelly showed similar appearance color preference. In terms of taste, samples 3, 4, 7, 8, and 10 mixed with purple sweet potato powder showed significantly higher acceptability, indicating that purple sweet potatoes had an effect on taste as well as appearance. As a result, in the overall acceptability, sample 4 containing 8% starch, 2% purple sweet potato gelatinized powder, and 2% resistant starch showed significantly the highest preference at 6.83 points. In sample 8, where the amount of starch increased under the same conditions, the acceptability decreased slightly to 5.50 points, which was significantly increased as the amount of starch increased, and therefore, samples containing gelatinized powder were prepared only with starch. It seems that the degree of acceptability has decreased as the hardness tends to be higher than that of han-muk.

Starch: Luxurious powder: Resistant starch Exterior
(Appearance) flavor
(Taste) Flavor
(Flavor) Texture
(Texture) Overall symbol diagram
(Overall quality) One 8:0:0 5.33±1.37 ^ab 4.17±0.95 ^b 4.50±0.84 5.00±1.67 3.83±0.98 ^ef 2 8:0:2 5.33±2.07 ^ab 3.83±0.98 ^bc 4.00±1.10 5.00±2.19 4.67±0.82 ^cde 3 8:2:0 7.00±1.10 ^a 5.67±1.21 ^a 4.67±0.82 5.00±1.79 5.67±0.52 ^b 4 8:2:2 7.00±1.10 ^a 4.83±1.17 ^ab 4.67±1.51 5.17±0.75 6.83±0.75 ^a 5 10:0:0 4.17±0.75 ^b 2.67±1.63 ^d 3.17±1.17 3.83±1.60 3.00±0.63 ^f 6 10:0:2 5.33±0.52 ^ab 4.00±1.26 ^bc 4.67±1.03 5.00±2.00 4.33±0.52 ^de 7 10:2:0 7.00±1.26 ^a 4.83±0.75 ^ab 4.67±0.52 3.50±1.05 4.83±0.41 ^bcd 8 10:2:2 6.83±0.75 ^a 4.83±0.41 ^ab 5.17±1.47 3.00±0.63 5.50±0.55 ^bc 9 9:1:1 6.33±1.63 ^a 4.50±0.55 ^b 4.50±1.05 4.33±1.03 4.67±0.82 ^cde 10 9:1:1 6.33±1.51 ^a 4.50±1.05 ^ab 4.33±1.21 4.00±1.55 4.83±0.98 ^bcd

(The data represent mean±SD. By Duncan's multiple range test, the a-f values with different subscripts in the same column differ significantly at p<0.05.)

Example 6. Analysis of optimal mixing conditions using response surface analysis

In order to analyze the optimal mixing conditions of sweet potato jelly, it was analyzed using a response surface analysis method. Resistant starch content, chromaticity L, a, b values, texture measurements of hardness, adhesion, elasticity, cohesiveness, gums, resilience, and sensory evaluation of the independent variables such as Yumi sweet potato starch, purple sweet potato gelatinized powder, and resistance starch addition amount The results obtained by obtaining the regression equation for the characteristic value of the sweet potato jelly according to the manufacturing conditions for the taste, flavor, texture, and overall preference indicator are shown in Table 7 below. All numerical values followed the normal probability distribution, and no outliers appeared in the results. Resistant starch content, chromaticity L, a, b values, and texture hardness and glossiness showed a crystal coefficient (R ² ) value of 0.90 or higher, indicating that this value best reflects the characteristics of the difference between the three variables. The sensory evaluation results showed that the R ² value was as low as 0.18 to 0.68, because the amount of starch, gelatinized powder, and resistant starch was about 1%, so there was no significant difference in sensory evaluation when the evaluators analyzed it. It is considered to be.

The results according to each regression equation show that the content of resistant starch is starch ( p =0.000), purple sweet potato gelatinized powder ( p =0.000), resistant starch ( p =0.000), interaction between starch and starch ( p =0.009), starch and It was found that three variables were affected by the interaction of gelatinized powder ( p =0.000) and the interaction between gelatinized powder and resistant starch ( p =0.000). The brightness L value is starch ( p =0.000), purple sweet potato gelatinized powder ( p =0.000), resistant starch ( p =0.000), the interaction between starch and starch ( p =0.000), and the interaction between starch and gelatinized powder ( p) =0.000) and the interaction between gelatinized powder and resistant starch ( p =0.000) were all affected, and it was found that three independent variables for L value greatly influenced the lightness value. The value of a is purple sweet potato gelatinized powder ( p =0.000), resistant starch ( p =0.000), starch and starch interaction ( p =0.000), starch and gelatinized powder interaction ( p =0.000), gelatinized powder and resistance Starch interaction ( p =0.000) was greatly influenced, and b value was starch ( p =0.000), purple sweet potato gelatinized powder ( p =0.000), starch-starch interaction ( p =0.000), starch and resistance the interaction of the starch (p = 0.000), was influenced by expensive powder and the interaction of the resistant starch (p = 0.000).

The hardness, which is a characteristic value of the texture, was affected by starch ( p = 0.001), purple sweet potato gelatinized powder ( p =0.000), and the interaction between starch and gelatinized powder ( p =0.000), so resistance starch had little effect on hardness. And it was found. Resistant starch affects adhesion, and resistance starch ( p =0.012), interaction between starch and resistant starch ( p = 0.003), and interaction between gelatinized powder and resistant starch ( p =0.000) are indicative of influence. The elasticity index is starch ( p =0.000), purple sweet potato gelatinized powder ( p =0.000), resistant starch ( p =0.025), starch-starch interaction ( p =0.001), starch-gelatinized powder interaction ( p = 0.010), it was found that starch and gelatinized powder mainly affect the elasticity index. In addition, the cohesiveness of starch ( p =0.040), purple sweet potato gelatinized powder ( p =0.000), resistant starch ( p =0.000), and the interaction between starch and gelatinized powder ( p =0.000) had the greatest effect on the index. Silver starch ( p =0.000), purple sweet potato gelatinized powder ( p =0.000), resistant starch ( p =0.002), and the interaction between starch and gelatinized powder ( p =0.001) affect the index, so a single component affects the index. And it was found. Resilience is the variable that most influences the value of starch ( p =0.001), resistant starch ( p =0.000), starch-starch interaction ( p =0.000), starch and gelatinized powder interaction ( p =0.001). It was found that starch has the most influence on the level of resilience.

In the sensory evaluation, the appearance was affected only by the content of the purple sweet potato gelatinized powder ( p = 0.000) and did not show any difference with other indicators, and the taste was the interaction between the gelatinized powder ( p =0.000) and starch and resistant starch ( p = 0.006) was most affected. The taste item was affected by the content ( p = 0.030) of the purple sweet potato gelatinized powder, and the texture was affected by the starch content ( p = 0.007). Overall acceptability was affected by the content of starch ( p =0.000), purple sweet potato gelatinized powder ( p =0.000), and resistant starch ( p =0.000), but there was no effect by the interaction of each indicator.

Based on the above results, the results of the reaction optimization performed centering on the index having a high R ² value of the regression equation are shown in Fig. 3, and the sweet potato jelly prepared according to the result and the dried jelly thereof are shown in Figs. 4 to 6, respectively. For the reaction optimization, the overall acceptability in the resistance starch content, chromaticity L, a, b values and the hardness, elasticity, cohesiveness, gum properties, resilience index, and sensory evaluation results were used as parameters.

As a result of optimizing the reaction of the parameters, when preparing sweet potato jelly, if the starch content was 8.4069%, purple sweet potato gelatinized powder 1.3535%, and resistant starch 1.9192%, the resistance starch content was high, but the appropriate color value, texture, and overall acceptability were found. It is believed that a suitable jelly will be prepared.

Regression equation R ² Resistant starch content 46.54-7.24 Starch-4.116 No. powder + 3.457 resistance starch + 0.337 starch * starch + 0.4803 starch * gelatin powder + 0.0596 starch * resistance starch + 0.3195 No. powder * resistance starch 0.99 color L 335.10-69.39 Starch + 3.015 Gelatin Powder + 5.315 Resistance Starch + 3.915 Starch * Starch-0.6221 Starch * Gelatin Powder-0.0896 Starch * Resistance Starch-1.4346 Gelatin Powder * Resistance Starch 0.99 a -42.07+9.279 starch+2.246 gelatinized powder+0.143 resistant starch-0.5171 starch*starch+0.0821starch*gelatinized powder-0.0262starch*resistive starch+0.2279 gelatinized powder*resistive starch 0.99 b 200.84-46.26 Starch-2.036 Gelatin Powder --0.791 Resistant Starch + 2.5483 Starch * Starch-0.0308 Starch * Gelatin Powder + 0.1350 Starch * Resistant Starch --0.4692 Gelatin Powder * Resistant Starch 0.99 texture Hardness -256 + 53.4 Starch + 110.3 Gelatin Powder + 18.0 Resistance Starch-2.01 Starch * Starch-7.81 Starch * Gelatin Powder-2.67 Starch * Resistance Starch + 2.77 Gelatin Powder * Resistance Starch 0.90 Adhesiveness 177-45.1 Starch + 12.43 Gelatin Powder-16.50 Resistance Starch + 2.46 Starch * Starch-1.048 Starch * Gelatin Powder + 2.436 Starch * Resistance Starch-3.388 Gel Powder * Resistance Starch 0.43 Springiness -4.97+1.174 starch +0.2802 gelatinized powder -0.0772 resistant starch -0.0625 starch*starch-0.02217 starch *gelatinized powder +0.00500 starch*resistive starch +0.01300 gelatinized powder*resistive starch 0.76 Cohesiveness 0.278 + 0.171 Starch-0.1828 Gel Powder + 0.0057 Resistance Starch-0.01 063 Starch * Starch + 0.01787 Starch * Gelatin Powder-0.00346 Starch * Resistance Starch + 0.00254 Gel Powder * Resistance Starch 0.77 Gumminess -354 + 77.6 Starch + 84.9 Gel Powder + 12.6 Resistance Starch-3.51 Starch * Starch-5.56 Starch * Gelatin Powder-2.20 Starch * Resistance Starch + 1.94 Gel Powder * Resistance Starch 0.91 Resilience -2.733+0.760 starch -0.1221 gelatinized powder-0.0361 resistive starch-0.04225 starch*starch+0.01350 starch*gelatinized powder +0.00042 starch*resistive starch -0.00250 gelatinized powder*resistive starch 0.71 Sensory evaluation Appearance -18.2 +5.58 Starch + 0.00 Gelatin Powder --0.83 Resistant Starch-0.333 Starch * Starch + 0.125 Starch * Gelatin Powder + 0.125 Starch * Resistant Starch -0.167 Gelatin Powder * Resistant Starch 0.37 Taste -13.6 + 4.35 starch + 1.48 starch powder-3.94 resistance starch-0.271 starch * starch-0.063 starch * gelatin powder + 0.437 starch * resistance starch -0.104 gel powder * resistance starch 0.43 Flavor 9.8-0.85 Starch-0.90 Gelatin Powder-2.56 Resistance Starch + 0.021 Starch * Starch + 0.146 Starch * Gelatin Powder + 0.312 Starch * Resistance Starch-0.063 Gel Powder * Resistance Starch 0.18 Texture 29.3-5.23 Starch + 2.73 Gelatin Powder-0.27 Resistance Starch + 0.271 Starch * Starch-0.312 Starch * Gelatin Powder + 0.063 Starch * Resistance Starch-0.87 Gel Powder * Resistance Starch 0.20 Overall quality 12.7-1.79 Starch + 2.042 Gelatin Powder + 0.542 Resistance Starch + 0.083 Starch * Starch --0.125 Starch * Gelatin Powder + 0.000 Starch * Resistance Starch-0.042 Gelatin Powder * Resistance Starch 0.68

Claims (18)

A composition for producing sweet potato jelly containing sweet potato starch, sweet potato gelatinized powder, and resistant starch in a weight ratio of 1: 0.1 to 0.3: 0.1 to 0.3.
The composition according to claim 1, wherein the sweet potato starch is obtained by removing the pigment by alkali immersion.
The composition according to claim 2, wherein the sweet potato is a Daeyumi variety.
The composition of claim 1, wherein the resistant starch is a sweet potato crosslinked starch.
The composition of claim 4, wherein the sweet potato is a powdery sweet potato.
delete The composition according to claim 1, wherein the sweet potato starch, the sweet potato gelatinized powder, and the resistant starch are mixed in a weight ratio of 1: 0.1 to 0.2: 0.2 to 0.3.
A method for producing a sweet potato jelly comprising the step of heating the dispersion of the composition of claim 1 in a heating bath.
The method of claim 8, further comprising the step of immersing the sweet potato in alkali to remove the pigment, and obtaining sweet potato starch therefrom.
The method according to claim 9, wherein the sweet potato is a Daeyumi variety.
The method of claim 8, further comprising the step of obtaining resistant starch by mixing sweet potato starch, sodium sulfate, and a crosslinking agent.
The method of claim 11, wherein the sweet potato is a powdery sweet potato.
The method of claim 11, wherein the crosslinking agent is at least one selected from the group consisting of Sodium trimetaphosphate (STMP), Sodiumtripolyphosphate (STPP), Octenylsuccinic anhydride (OSA), Acetic anhydride, Epichlorohydrin, and Phosphorus oxychloride.
delete The method according to claim 8, wherein the composition comprises sweet potato starch, sweet potato gelatinized powder, and resistant starch in a weight ratio of 1: 0.1 to 0.2: 0.2 to 0.3.
The method of claim 8, wherein the heating bath is performed at 70 to 100°C for 10 to 30 minutes.
The method of claim 8, further comprising drying the jelly obtained by the heating bath at 30 to 50°C for 20 to 30 hours.
Sweet potato jelly prepared by the method of any one of claims 8 to 13 and 15 to 17.

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