KR102314527B1 - Potato avocado puree with onion extract and lactic acid bacteria and its preparation method - Google Patents

Abstract

The present invention relates to potato avocado puree added with onion extract and lactic acid bacteria, and more particularly, to a puree containing potato, avocado, sweet pumpkin, spinach, milk, onion extract and lactic acid bacteria. The puree according to the present invention is prepared by adding potato, avocado, onion extract and lactic acid bacteria in an optimal blending amount, so it has a viscosity (viscosity) that can be easily swallowed by dysphagia, infants and the elderly without adding a viscosity enhancer, and sensory properties and excellent antioxidant activity.

Description

Potato avocado puree with onion extract and lactic acid bacteria and its preparation method

The present invention relates to potato avocado puree added with onion extract and lactic acid bacteria, and more particularly, to a puree containing potato, avocado, sweet pumpkin, spinach, milk, onion extract and lactic acid bacteria.

As the aging population progresses around the world, problems caused by aging are also emerging. One of them is an eating disorder caused by changes in oral function, and chewing disorder, swallowing disorder, and digestive disorder are the three major eating disorders. Recently, to solve problems such as malnutrition caused by these eating disorders, research on the elderly diet is being conducted.

The swallowing (嚥下, deglutition) refers to swallowing food, and dysphagia (嚥下困難, dysphagia) refers to difficulty in chewing or swallowing food. Dysphagia may appear in diseases of the central nervous system, and it is mainly seen in the elderly population due to senility. This is because chewing and swallowing functions weaken with aging.

Dysphagia causes aspiration where food does not go into the esophagus and flows into the larynx or trachea. . Therefore, in order to reduce the risk of airway aspiration, which is the biggest problem of dysphagia patients, and consequent aspiration pneumonia, it is necessary to change the physical properties of food so that it can be eaten. It helps you swallow food safely. However, viscosity enhancers are often chemically synthesized, and when added to food, taste modulation occurs, which gives off a taste different from the original taste, which is pointed out as a problem. On the other hand, in Korea, the development of food for dysphagia that does not contain a viscosity enhancer has not been done much.

Food for the elderly and dysphagia patients suffering from dysphagia should be in a form that is easy to swallow using easily digestible nutrients. On the other hand, baby food for infants should be easily digested and nutritionally complete food. In this respect, food for dysphagia patients, elderly food, and baby food are similar in characteristics and physical properties to food, and have a common feature of high-quality nutritional characteristics. Recently, the demand for convenient convenience food for these foods is greatly increasing due to the increase in single-person households and the nuclear family.

The present inventors developed high value-added food in the form of puree by adding lactic acid bacteria and onion extract to potatoes and avocados that are rich in nutrition and can be used as a meal replacement in order to meet the consumer needs of the elderly, including infants, and patients with dysphagia. The present invention was completed by confirming that the puree exhibited a viscosity (viscosity) that can be easily swallowed by a person with dysphagia without adding a viscosity enhancer.

Korean Patent Publication No. 10-2019-0034796 Korean Patent Publication No. 10-2013-0056635

An object of the present invention is to provide a puree that can be ingested for dysphagia patients, for the elderly, or for baby food.

Another object of the present invention is to provide a method for preparing the puree.

Another object of the present invention is to provide a food composition for dysphagia patients, elderly food and infant food composition and antioxidant health food composition containing the puree.

In order to achieve the above object,

The present invention is based on 200 parts by weight of milk, 250 to 350 parts by weight of potatoes; 65 to 85 parts by weight of avocado; Sweet pumpkin 48 to 52 parts by weight; 6 to 9 parts by weight of spinach; 6.5 to 32.5 parts by weight of onion extract; and 0.06 to 0.33 parts by weight of lactic acid bacteria; provides a puree containing.

In addition, the present invention is based on 200 parts by weight of milk, 250 to 350 parts by weight of potatoes, 65 to 85 parts by weight of avocado, 48 to 52 parts by weight of sweet pumpkin, and 6 to 9 parts by weight of spinach boiling the mixture (step 1); and

6.5 to 32.5 parts by weight of the onion extract based on 200 parts by weight of the milk in the mixture of step 1; and 0.06 to 0.33 parts by weight of lactic acid bacteria; adding and boiling (step 2); provides a method for producing the puree, including a.

Furthermore, the present invention provides a food composition for patients with dysphagia, a food composition for the elderly and infants, and a health food composition for antioxidants, including the puree.

The puree containing potato, avocado, sweet pumpkin, spinach, milk, onion extract and lactic acid bacteria according to the present invention is prepared by adding potato, avocado, onion extract and lactic acid bacteria in an optimal blending amount, so that those who have difficulty swallowing without adding a viscosity enhancer, It has a viscosity (viscosity) that can be easily swallowed by infants and the elderly, and has excellent sensory properties and antioxidant properties.

1 is a schematic diagram of a method for preparing potato avocado puree to which the onion extract and lactic acid bacteria of Example 5 are added according to the present invention.
Figure 2 is a response surface showing a resist expression for the functional characteristics with the lactic acid bacteria (X ₁₎ and onion extract (X ₂₎ calculated by the RSM (Response Surface Methodology) of potato avocado puree was added to onion extract, and lactic acid bacteria .
Figure 3 shows the effect of sensory characteristics under the optimum mixing ratio conditions of potato avocado puree added with onion extract and lactic acid bacteria.

Hereinafter, the present invention will be described in detail.

Potato avocado puree with onion extract and lactic acid bacteria added

The present invention is based on 200 parts by weight of milk,

250 to 350 parts by weight of potatoes;

65 to 85 parts by weight of avocado;

Sweet pumpkin 48 to 52 parts by weight;

6 to 9 parts by weight of spinach;

6.5 to 32.5 parts by weight of onion extract; and

It provides a puree containing; 0.06 to 0.33 parts by weight of lactic acid bacteria.

Since the puree according to the present invention has potatoes and avocado as main ingredients, and the amount of onion extract and lactic acid bacteria is optimized, the puree is described as 'potato avocado puree with onion extract and lactic acid bacteria added' (Example) 5).

A puree containing potatoes and avocados without the addition of onion extract and lactic acid bacteria as main components was described as 'potato avocado puree' (see Examples 1 to 4).

In the puree according to the present invention, it may preferably contain 280 to 320 parts by weight of the potato and 71 to 79 parts by weight of the avocado. It may not be suitable or the sensory properties may be deteriorated. More preferably, it may contain 290 to 310 parts by weight of potatoes and 73 to 77 parts by weight of the avocado. Even more preferably, 295 to 315 parts by weight of potatoes and 74 to 76 parts by weight of the avocado may be included, and in this case, the viscosity and sensory properties are the best.

In the puree according to the present invention, it may preferably contain 11.5 to 29.5 parts by weight of the onion extract, and more preferably 15.5 to 20.5 parts by weight. (Taste, color, texture, flavor and overall satisfaction) is improved (see Experimental Example 2). More preferably, 17.1 to 18.0 parts by weight may be included, and when included in the above range, not only the sensory properties of puree but also economic efficiency may be improved (see Experimental Example 2).

In the puree according to the present invention, it may preferably contain 0.1 to 0.3 parts by weight of the lactic acid bacteria, more preferably 0.1 to 0.2 parts by weight, and when included in the above range, the sensory characteristics of puree ( Taste, color, texture, flavor and overall satisfaction) has an effect of improving (see Experimental Example 2). More preferably, 0.14 to 0.15 parts by weight may be included, and when included in the above range, not only the sensory properties of puree but also economic efficiency may be improved (see Experimental Example 2).

In the puree according to the present invention, the onion extract may be prepared by including the following steps 1 to 3:

Separating the inner skin and inner flesh of the onion from which 1 to 2 layers of the outer skin have been removed (step 1);

mixing the onion inner meat and inner skin of step 1 in a weight ratio of 1:0.01 to 0.1 (step 2); and

A step of boiling the onion inner meat and inner skin mixture of step 2 for 2 to 6 hours with a water bath (step 3).

In this case, the water bath in step 3 may be using a commercially available water bath, preferably using the 'undiluted solution cooking' function of the water bath.

In the puree according to the present invention, the lactic acid bacteria may be Lactobacillus plantarum ( Lactobacillus plantarum ).

The Lactobacillus plantarum ( Lactobacillus plantarum ) strain may be isolated from various kimchi such as cabbage kimchi, radish kimchi, and kkakdugi, and deposited with the Korea Microbial Conservation Center, and the strain given accession number KCCM 12098P (Korea Patent Publication No. 10- 2019-0034796) may be used (see Preparation Example 2). The strain (KCCM 12098P) may be prepared as a live cell, a dead cell or a culture filtrate, and the strain (KCCM 12098P) is preferably prepared as a dead cell, but is not limited thereto.

The puree according to the present invention may be for dysphagia patients, for the elderly, or for baby food.

According to an embodiment of the present invention, the puree according to the present invention has a viscosity that is easy for dysphagia, the elderly and infants to consume without adding a viscosity enhancing agent, and it is confirmed that the difficulty of swallowing type viscosity is included in the standard range. Therefore, it was confirmed that it may be suitable for use as food for patients with dysphagia, food for the elderly, or food for infants (see Experimental Example 3).

How to make puree

The present invention is based on 200 parts by weight of milk, 250 to 350 parts by weight of potatoes, 65 to 85 parts by weight of avocado, 48 to 52 parts by weight of sweet pumpkin, and 6 to 9 parts by weight of spinach boiling a mixture (step 1); and

It provides a method for producing the puree, comprising: adding 6.5 to 32.5 parts by weight of onion extract and 0.06 to 0.33 parts by weight of lactic acid bacteria to the mixture of step 1 and boiling (step 2) based on 200 parts by weight of the milk.

In the method for producing puree according to the present invention, preferably, 280 to 320 parts by weight of the potato and 71 to 79 parts by weight of the avocado may be mixed, and when less or more than the above range is mixed, the viscosity of the puree is swallowed It may not be suitable for difficult meals or the sensory properties may be deteriorated. More preferably, 290 to 310 parts by weight of the potato and 73 to 77 parts by weight of the avocado may be mixed, and when mixed in the above range, the viscosity of the puree is suitable for the difficulty swallowing formula and the sensory properties are improved. Even more preferably, 295 to 315 parts by weight of potatoes and 74 to 76 parts by weight of the avocado may be mixed, and in this case, the viscosity and sensory properties are the best.

In the method for producing puree according to the present invention, preferably, 11.5 to 29.5 parts by weight of the onion extract may be added, and more preferably 15.5 to 20.5 parts by weight may be added, and when added in the above range, puree There is an effect of improving the sensory characteristics (taste, color, texture, flavor and overall satisfaction) of the (see Experimental Example 2). More preferably, 17.1 to 18.0 parts by weight may be added, and when added in the above range, not only the sensory properties of puree but also economic efficiency may be improved (see Experimental Example 2).

In the method for producing puree according to the present invention, preferably, 0.1 to 0.3 parts by weight of the lactic acid bacteria may be added, and more preferably 0.1 to 0.2 parts by weight may be added. There is an effect of improving sensory characteristics (taste, color, texture, flavor and overall satisfaction) (see Experimental Example 2). More preferably, 0.14 to 0.15 parts by weight may be added, and when added in the above range, not only the sensory properties of puree but also economic efficiency may be improved (see Experimental Example 2).

In the method for producing puree according to the present invention, after step 2, the step of cooling may be further included.

In the method for producing puree according to the present invention, after step 2, packaging and sterilizing may be further included.

Food for dysphagia patients, elderly food and infant food, and antioxidant health food composition

In addition, the present invention provides a food composition for patients with dysphagia comprising the puree.

In addition, the present invention provides a food composition for the elderly comprising the puree.

In addition, the present invention provides a food composition for infants comprising the puree.

The infant food may mean baby food.

In addition, the present invention provides a health food composition for antioxidants comprising the puree.

The food composition and health food composition of the present invention may be prepared in various forms, and the puree may be used as it is or may be used together with other foods or food ingredients, and may be appropriately used according to a conventional method. In addition to the active ingredient, the composition may contain a food additive that is pharmaceutically acceptable, and the mixing amount of the active ingredient may be suitably determined according to the purpose of use (prevention, health or therapeutic treatment).

As used in the present invention, the term "food supplement additive" refers to a component that can be supplementally added to food, and is added to manufacture a health functional food or health food of each formulation, and those skilled in the art can appropriately select and use it. Examples of food supplement additives include various nutrients, vitamins, minerals (electrolytes), synthetic flavoring agents and flavoring agents such as natural flavoring agents, coloring agents and fillers, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners , pH adjuster, stabilizer, preservative, glycerin, alcohol, carbonation agent used in carbonated beverages, etc., but the above examples are not limited to the type of food supplement additive of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following examples.

<Preparation Example 1> Preparation of onion extract (soup solution)

In consideration of the contamination of the onion skin by pesticides, mold, etc., 1-2 lines of the outer skin were removed. The skin and inner flesh of the onion with the outer skin removed were soaked in water for 30 minutes and washed, and then the skin and inner flesh of the onion were separated. The onion meat and onion skin were mixed in a weight ratio of 1:0.05, and 200 g of water (10% by weight based on the weight of the mixture) was added based on 2 kg of the weight of the onion meat and onion skin mixture, and a water heater (OC-2100R, Oku Co., Ltd.) Onion extract was prepared by boiling for 4 hours in the 'undiluted cooking' mode of Boryeong, Chungcheongnam-do. The extracted onion extract was vacuum-packed with a vacuum packaging machine (HFV 600L, Hankook Fujee Industries Co. Ltd., Gyeonggi, Korea), stored frozen, and used in the experiment.

<Preparation Example 2> Preparation of lactic acid bacteria

Lactic acid bacteria used in the experiment were provided with Lactobacillus plantarum Ln1 strain from Konkuk University and used.

The Lactobacillus plantarum Ln1 strain is a strain isolated and identified from various kimchi broths such as home-made cabbage kimchi, radish kimchi, and kkakdugi. am. The isolation and identification method of the strain is as described in Korean Patent Application Laid-Open No. 10-2019-0034796, and the isolated and identified Lactobacillus plantarum Ln1 strain was cultured in lactobacilli MRS broth at 37° C. for 15 hours to increase the initial number of bacteria to 10 ⁷ CFU/ After adjusting to mL, centrifugation (5,000×g, 10 minutes) was performed to separate the precipitate (cells) and the supernatant (culture filtrate). After freeze-drying the precipitate, live cells were prepared, and dead cells were prepared through additional heat treatment (80° C., 30 minutes). Then, the live cells and dead cells were washed three times with 0.1% peptone water and resuspended for use.

<Examples 1 to 4> Preparation of potato avocado puree

First, as shown in Table 1, prepare boiled potatoes, raw avocados, boiled sweet pumpkin and boiled spinach as much as necessary, grind them in the second stage of a blender (HR2067, Philips, Nogueira, Brazil) for 3 minutes, mix with 200g of milk, and cook in an electric oven (ERA-F201E) , Euro Kerak, France) was heated to 100 ℃ stirring for 3 minutes in step 5 to prepare the potato avocado puree of Examples 1 to 4 (step 1 in FIG. 1).

The blending amounts of each of the ingredients used in the preparation of potato avocado puree are as shown in Table 1 below, wherein each blending amount is calculated by weight relative to 200 g of milk, potatoes, spinach and sweet pumpkin are based on the weight of boiled amount, and avocado is raw It is the weight of the material.

(Unit: g) avocado potato Sweet pumpkin spinach milk Example 1 22 350 50 7.5 200 Example 2 75 300 50 7.5 200 Example 3 75 370 50 7.5 200 Example 4 128 350 50 7.5 200

<Experimental Example 1> Characteristics analysis of potato avocado puree according to the mixing amount of potato and avocado

A 15-point scale (1: The sensory test was performed as very bad, 7: moderate, 15: very good). Statistical treatment of experimental results was evaluated at a significance level of 0.1 or less using Duncan's multi-range test, and group classification was indicated with superscripts. Based on this, we tried to optimize the recipe for potato avocado puree. The results of four samples with different ratios of potato and avocado are shown in Table 2 below (unit: Mean±SD).

Example 1 Example 2 Example 3 Example 4 F-value Overall satisfaction 8.52±2.51 ^ab 9.43±2.60 ^b 8.17±2.37 ^ab 6.67±2.67 ^a 2.463 ^* Color 8.13±2.11 9.12±2.34 8.58±2.54 6.90±2.43 1.926 Texture 8.78±2.24 8.86±3.41 7.67±2.42 6.83±3.21 0.443 Fragrance (Flavor) 7.96±2.20 8.42±2.91 8.27±2.42 7.08±2.71 1.371 Taste 8.63±2.08 ^b 8.63±2.99 ^b 7.43±2.46 ^ab 6.08±3.20 ^a 2.374 ^*

As shown in Table 2 above, it showed a significant difference in the range of 6.67-9.43 in the overall satisfaction category. The sample of Example 2 showed the highest overall satisfaction (p<0.1). The color range was 6.90-9.12, and the sample of Example 2 had the highest score. The texture and aroma were in the range of 6.83-8.86 and 7.08-8.42, respectively, and the sample of Example 2 showed the highest score. Finally, in the taste part, a score of 6.08-8.63 was shown, and Example 2 showed a higher value than other samples (p<0.1).

Therefore, the potato avocado puree of Example 2 showed the highest score in all aspects of overall satisfaction, color, aroma, texture and taste, and it was confirmed that it was an optimal recipe for preparing potato avocado puree, and it was used in Experimental Example 2 below.

<Experimental Example 2> Optimization of onion and lactic acid bacteria ratio through response surface test

The selection and experimental procedures for puree that have optimized the ratio of onion and lactic acid bacteria through the response surface test are as follows.

2-1. Experimental plan by central synthesis method

First, the response surface test was experimentally designed using the central synthesis method.

In the same manner as in Example 2, which is the recipe determined in Experimental Example 1, the ingredients were mixed and heated to obtain a heat-cooked mixture (step 1 in FIG. 1). Then, the onion extract prepared by the method of Preparation Example 1 and the Lactobacillus plantarum strain (lactic acid bacteria) of Preparation Example 2 were put into the heat-cooked mixture in an amount determined in the experimental design method, and then boiled for 1 minute more, After cooling at room temperature for 3 minutes, the onion extract of Experimental Examples 2-1 to 2-13 and lactic acid bacteria were added to prepare potato avocado puree (step 2 in FIG. 1).

Specifically, as independent variables, functional material lactic acid bacteria (Preparation Example 2) and onion extract (Preparation Example 1) affecting puree quality characteristics were set as _{X 1} and X _{2 variables, respectively.} Based on the weight of the potato avocado puree of Example 2 (= weight of the heated mixture) 150 g, the levels of the two independent variables were -1.414, -1, 0, 1 according to the central synthesis programming method as shown in Table 3 below. and 1.414. Each zero value of the zero value of the X₁0.0375g, X ₂ was set at 20.0g.

independent variable
(Independent variables) Level (unit: g) -1.414 -One 0 One 1.414 Potato Avocado Puree Lactobacillus X ₁ 0 0.01 0.0375 0.064 0.075 onion extract X ₂ 0 6 20 34 40

As shown in Table 4 below, lactic acid bacteria (X ₁ ) and onion extract (X ₂ ) were added to prepare the samples of Experimental Examples 2-1 to 2-13 (potato avocado puree with onion extract and lactic acid bacteria added) and used for sensory testing. did. At this time, the amount of lactic acid bacteria and onion extract added was randomly designated by the central synthesis method in the response surface test method.

2-2. Sensory Test Results and Regression Equation Model

Response variables were set as scores of sensory attributes such as overall satisfaction, color, taste, aroma, and texture. The sensory test was conducted by recruiting researchers and 12 graduate students. For sensory evaluation, as in Experimental Example 1, five items of overall satisfaction, color, taste, fragrance, and texture were analyzed on a 15-point scale (1: very bad, 7: average, 15: very good), and the resulting data are Minitab , and the results are shown in Table 4 below.

Run order variable level
(Variable levels) sensory evaluation
(Response) X ₁
(Lactobacillus) X ₂
(onion extract) color
(Color) texture
(Texture) incense
(Flavor) taste
(Taste) Overall satisfaction
(Overall Satisfaction) Experimental Example 2-1 0.01 6 9.14±1.53 ^a 9.42±2.68 7.96±1.63 7.28±2.54 7.73±2.33 Experimental Example 2-2 0.01 34 9.97±2.35 ^a 9.46±2.66 8.03±1.71 8.35±2.46 8.53±2.35 Experimental Example 2-3 0.064 6 9.51±1.78 ^a 9.13±3.21 8.10±1.26 8.99±2.71 9.27±2.49 Experimental Example 2-4 0.064 34 7.27±1.31 ^b 8.14±3.04 7.23±1.95 6.63±2.89 6.78±2.45 Experimental Example 2-5 0.0375 0 8.59±1.97 ^ab 8.97±2.83 7.97±1.33 7.74±3.19 8.09±2.35 Experimental Example 2-6 0.0375 40 7.83±1.34 ^ab 8.25±3.14 7.80±1.86 7.85±3.19 7.49±2.68 Experimental Example 2-7 0 20 8.69±1.06 ^ab 7.87±2.71 7.28±2.15 6.80±3.06 7.02±2.97 Experimental Example 2-8 0.075 20 9.93±1.77 ^a 8.27±2.53 8.43±2.15 8.38±2.73 8.44±2.36 Experimental Example 2-9 0.0375 20 8.67±1.56 ^ab 8.65±3.30 7.93±2.24 7.63±2.69 7.68±2.55 Experimental Example 2-10 0.0375 20 7.53±1.33 ^b 8.72±2.90 8.31±2.22 8.00±2.59 8.05±2.54 Experimental Example 2-11 0.0375 20 7.10±1.38 ^b 7.13±3.41 7.40±2.38 5.98±2.99 6.33±2.98 Experimental Example 2-12 0.0375 20 7.30±1.77 ^b 7.73±2.95 7.49±2.54 6.39±2.96 7.00±3.27 Experimental Example 2-13 0.0375 20 7.57±1.61 ^b 8.39±3.11 7.64±2.45 6.88±3.10 7.29±3.31 F value 9.91 0.63 0.41 1.19 1.09 P value 0.00 0.813 0.958 0.298 0.374 R ² 49.68 5.03% 3.32% 9.06% 8.37%

As shown in Table 4, in the sensory test of potato avocado puree (Experimental Examples 2-1 to 2-13) to which onion extract and lactic acid bacteria were added, there was a significant difference between samples in color (p<0.05) in 13 samples. was seen (p<0.05). The sample of Experimental Example 2-2 (0.0375 g of lactic acid bacteria, 34 g of onion extract) and the sample of Experimental Example 2-8 (0.0375 g of lactic acid bacteria, 20 g of onion extract) of Experimental Example 2-2 showed a significant difference in color score compared to other samples.

The coefficient values of the quadratic regression equation model of the 13 samples of Experimental Examples 2-1 to 2-13 with different ratios of lactic acid bacteria (X ₁ ) and onion extract (X _{2 ) are presented in Table 5, and the response surface diagram is shown in FIG.} 2 is presented.

coefficients Overall Satisfaction color
(Color) texture
(Texture) incense
(Flavor) taste
(Taste) β ₀ for Constant 7.27 ^*** 7.83 ^*** 8.12 ^*** 7.76 ^*** 6.98 ^*** β ₁ for X ₁ -0.32 ^* -0.31 ^* -0.24 -0.12 -0.14 β ₂ for X ₂ 0.23 0.07 -0.13 0.13 0.30 β ₁₁ for X ₁ ² 0.34 ^* 0.24 0.42 ^* 0.06 0.45 ^** β ₂₂ for X ₂ ² 0.31 ^* 0.79 ^*** 0.15 0.04 0.32 β ₁₂ for X ₁ and X ₂ -0.82 ^*** -0.77 ^*** -0.26 -0.22 -0.86 ^*** R ² 76.14% 49.68% 76.81% 68.68% 73.24% Regression(P value) 0.00 0.00 0.046 0.52 0.00

Figure 2 is a response surface showing a resist expression for the functional characteristics with the lactic acid bacteria (X ₁₎ and onion extract (X ₂₎ calculated by the RSM (Response Surface Methodology) of potato avocado puree with onion extract, and lactic acid.

Results R ² value is set to the sensory evaluation value in the response variables showed the explanatory power of the medium to 49.68 ~ 76.81%, the less of the lactic acid bacteria (X ₁₎ overall satisfaction score of color is high and, Lactobacillus X ₁ ² is a whole Satisfaction, texture, and taste had a positive effect, and X ₂ ² of onion extract had a positive effect on color. The interaction between onion extract and lactic acid bacteria (X ₁ X ₂ ) had a negative effect on overall satisfaction, color, and texture (Table 5).

2-3. Optimization of material cost by response surface inspection

A total of five variables of sensory characteristics (taste, color, texture, flavor, and overall satisfaction) were set as response variables, and the weights of color, taste, and overall satisfaction were set to 2, and the weights of the remaining variables were set to 1. was performed, and is shown in FIG. 3 . The target values of five sensory attributes, which are response variables, were set at 10 points.

Figure 3 shows the effect of sensory characteristics under the optimum mixing ratio conditions of potato avocado puree added with onion extract and lactic acid bacteria.

As a result, the optimal mixing ratio was determined to be lactobacillus code value of 1.414 (0.075g) and onion extract code value -1.0642 (5.1g). That is, based on 150 g of potato avocado puree (heat-cooked mixture) of Example 2, 0.075 g of lactic acid bacteria corresponds to 5.1 g of onion extract. In the compounding conditions, sensory scores were predicted to be color 10 points, taste 9.0 points, overall satisfaction 8.8 points, fragrance 7.9 points, and texture 9.3 points.

Based on the above experimental results, as a result of conversion based on 100 g of potato avocado puree (heat-cooked mixture) of Example 2, 0.022 g of lactic acid bacteria and 2.7 g of onion per 100 g were determined to be the optimal mixing ratio. However, in consideration of the economic feasibility of lactic acid bacteria and onion extract, 0.025 g of lactic acid bacteria and 3 g of onion per 100 g of potato avocado puree (heat-cooked mixture) of Example 2 was determined as the optimal mixing ratio.

Based on this, the final recipe for potato avocado puree with onion extract and lactic acid bacteria added was determined as shown in Examples 5 and 6 below, and was used in Comparative Examples and Experimental Examples below.

<Example 5> Preparation of potato avocado puree with onion extract and lactic acid bacteria added

Prepare boiled potatoes, raw avocado, boiled sweet pumpkin, and boiled spinach in the amounts shown in Table 6 below, grind them in a blender (HR2067, Philips, Nogueira, Brazil) for 3 minutes in step 2, mix with 200g of milk, and mix with an electric stove (ERA-F201E, Euro Kerak, France), while stirring for 3 minutes in step 5, it was heated to 100 ℃ (step 1).

Add the onion extract prepared by the method of Preparation Example 1 and the Lactobacillus plantarum strain (lactic acid bacteria) of Preparation Example 2 to the mixture heated in Step 1 in the amount shown in Table 6 below, and boil for 1 minute more, then at room temperature After cooling for 3 minutes, the onion extract of Example 5 and lactic acid bacteria were added to prepare potato avocado puree (step 2).

The manufacturing process of potato avocado puree with onion extract and lactic acid bacteria added, including steps 1 and 2, is as shown in FIG. 1 .

Each blending amount of the ingredients in Table 6 below is calculated by weight relative to 200 g of milk, potatoes, spinach and sweet pumpkin are based on the weight of boiled amount, and avocado is based on the weight of raw materials. The following contents are calculated by calculating the content (% by weight) of each component based on the total weight (100% by weight) of potato avocado puree to which onion extract and lactic acid bacteria are added. The range value described in the content (%) of onion extract and lactic acid bacteria is a range converted to include the reaction surface test result of Experimental Example 2, and the onion extract finally determined through Experimental Example 2 and It was added to include 2.7 wt% and 0.022 wt%, which are the optimal contents of lactic acid bacteria.

Ingredients Mixing amount (Quantity, g) Content (Percent, wt%) Potatoes 300 46.1 Avocado 75 11.5 Spinach 7.5 1.2 Autum squash 50 7.7 Milk 200 30.8 Onion extract 17.5 2.7 (range 1.0-5.0) Lactic acid bacteria 0.145 0.022 (range 0.01~0.05) Total 650.145 100

<Comparative Examples 1 to 6> Preparation of potato avocado puree added with viscosity enhancer, onion extract and lactic acid bacteria

Prepare potato avocado puree with onion extract and lactic acid bacteria added in the same manner as in Example 5 determined as the final recipe, but based on the total weight of the puree cooled at room temperature for 3 minutes After adding and mixing as in 7, the mixture was further left at room temperature for 5 minutes to prepare potato avocado puree to which the viscous layering agent of Comparative Examples 1 to 6, onion extract, and lactic acid bacteria were added.

Comparative Example 1
(ST2.5) Comparative Example 2
(AG2.5) Comparative Example 3
(TG1.5) Comparative Example 4
(TG3.0) Comparative Example 5
(TN2.0) Comparative Example 6
(TN3.0) Types of Viscosity Enhancers starch
(starch) agar
(agar) Company G's viscosity enhancer (thickener) Company G's viscosity enhancer (thickener) N company viscosity enhancer (thickener) N company viscosity enhancer (thickener) Addition amount (wt%) ¹⁾ 2.5 2.5 1.5 3.0 2.0 3.0

¹⁾ TG 1.5, TN2.0 are TN, TG's 2nd level of dysphagia, and TG3.0 and TN3.0 are 3rd level of dysphagia. The amount of addition is determined according to the TN, TG product manufacturing method.

<Experimental Example 3> Viscosity analysis of potato avocado puree with onion extract and lactic acid bacteria added according to the addition of viscosity enhancing agent

Viscosity was measured by taking 25 g of each sample of potato avocado puree containing onion extract and lactic acid bacteria of Example 5 and Comparative Examples 1 to 6 determined by the final recipe, and P on Rheometer (Rs3cps115ls, Brookfield Engineering Laboratories, Middleboro, MA, USA). -25 spindles were used, and the values measured repeatedly 5 times with the spindle speed set to 5 rpm were averaged and shown in Table 8.

Potato avocado puree with onion extract and lactic acid bacteria added Viscosity (unit: cp) F-value Example 5 ST1.5 AG1.5 TG1.5 TG3.0 TN2.0 TN3.0 1330±200 ^c 1260±280 ^c 2680±1310 ^a 1850±300 ^bc 2180±230 ^ab 1360±250 ^c 1880±900 ^bc 4.973 ^***

As shown in Table 8, the viscosity measurement result for each sample showed a range of 1260-2180 cp, and the result value of the commercially available viscosity enhancers TG and TN samples showed a range of 1360-2180.

The US National Dysphagia Diet Guideline suggests that liquid food has a viscosity of 1 to 10,000 cp, and the thin concentration (1-50 cP), the nectar concentration (51-350 cP), and the honey concentration (351-1,750 cP) ) and spoon concentration (1,750 cP or more) were divided into 4 levels.

In Table 7, TG1.5 and TN2.0 are the amounts of the viscosity enhancing agent suggested in the 2nd stage of the dysphagia formula based on TG and TN companies, respectively, and TG3.0 and TN3.0 are the 3rd stage of the dysphagia formula, respectively. To prepare potato avocado puree. As a result, TN2.0 corresponded to the honey concentration based on the American dysphagia diet, and TG1.5, TG3.0, and TN3.0 corresponded to the spoon concentration.

In the case of potato avocado puree to which the onion extract and lactic acid bacteria of Example 5 were added according to the present invention, the viscosity was 1330 cp, which corresponded to the honey concentration, and the viscosity (1260 cp) and viscosity enhancer of the starch-added sample used for meals for patients with dysphagia in hospitals As it was found to be included within the viscosity range (1360-2180cp) of the TG and TN-containing samples, it was confirmed that the viscosity enhancer was included in the viscosity standard range of the above-mentioned difficulty swallowing formula even without the addition of a viscosity enhancer. It was confirmed that it may be suitable for use as a difficult formula.

<Experimental Example 4> Sensory test analysis of potato avocado puree according to the addition of viscosity enhancing agent

After explaining the purpose and method of the sensory test, the sensory test was conducted on 15 graduate students in their twenties who had experience in sensory test. This was done on dog samples. The evaluation items were overall satisfaction, color, flavor, taste, chewiness, and swallowability (swallowability), and were evaluated using a 7-point scale (1 point: very poor, 4 points: average, 7 points: very good). . The evaluation results are shown in Table 9.

Potato Avocado Puree F-value Example 5 ST2.5 AG2.5 TG1.5 TG3.0 TN2.0 TN3.0 overall satisfaction 6.26
±0.99 ^a 5.03
±1.06 ^ab 4.67
±1.13 ^bc 3.67
±1.15 ^d 3.59
±1.43 ^d 4.85
±1.33 ^abc 4.41
± 1.29 ^c 11.634 ^*** color (color) 5.67
±1.15 ^a 5.18
±1.23 ^ab 4.87
±1.26 ^bc 4.72
±1.17 ^bcd 3.97
±1.16 ^e 4.41
±1.12 ^cde 4.30
±1.14 ^de 9.204 ^*** flavor 5.15±1.10 ^a 5.10
±1.12 ^a 5.00
±1.10 ^a 4.74
±0.97 ^ab 4.36
±1.06 ^b 4.72
±1.28 ^ab 4.67
±1.00 ^ab 2.229 ^*** taste 4.82±1.34 ^a 4.79
±1.58 ^a 4.49
±1.49 ^a 3.41
±1.41 ^b 3.15
±1.37 ^b 4.54
±1.62 ^a 4.31
±1.49 ^a 7.991 ^*** Chewiness 6.15±0.78 ^a 5.75
±0.92 ^ab 5.33
±1.11 ^c 5.08
±1.40 ^c 5.05
±1.62 ^c 5.53
±1.27 ^bc 5.48
±1.16 ^ab 4.957 ^*** swallowing 5.89±0.99 ^a 5.36
±1.37 ^ab 4.79
±1.22 ^bc 4.38
±1.60 ^c 4.26
±1.92 ^c 5.18
±1.47 ^ab 4.92
±1.49 ^abc 4.417 ^***

As a result of the sensory evaluation, among the potato avocado purees to which 7 kinds of onion extracts and lactic acid bacteria of Example 5 and Comparative Examples 1 to 6 were added, Example 5 showed overall satisfaction, color, flavor, taste, chewiness, and swallowing most of the items. Each showed the highest preference, and in TG3.0, all items showed the lowest preference, respectively. As the amount of viscosity enhancer added increased, the preference value decreased, and the preference value for company N's viscosity enhancer was higher than that for company G's viscosity enhancer (p<0.001).

Therefore, it was confirmed that the onion extract of Example 5 according to the present invention and potato avocado puree to which lactic acid bacteria were added had the best sensory characteristics.

<Experimental Example 5> Analysis of antioxidant activity of potato avocado puree with onion extract and lactic acid bacteria added according to the addition of viscosity enhancing agent

After diluting 4 ml of ethanol in 1 g of each sample of potato avocado puree to which the onion extract and lactic acid bacteria of Examples 5 and Comparative Examples 1 to 6 were added, 5 minutes using a homogenizer (AESAP1068, AES, Bruz, France) The homogenized product was centrifuged for 10 minutes at 3000 rpm and 4° C. using a centrifuge (LaboGene 1580R, Labogene, Allerod, Denmark), and the supernatant was used for the antioxidant activity test.

DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging ability was measured at 517 nm using a spectrophotometer (Ultrospec 2100pro, Amersham Biosciences, United Kingdom) after adding 0.2 ml of sample to 1 ml of 100 μm DPPH reagent, wrapping it in foil and leaving it for 30 minutes. Absorbance was measured. DPPH radical scavenging activity was converted by the following formula.

DPPH radical scavenging activity (%) = (1-sample absorbance/control absorbance)x100

To measure the total polyphenol content, 1.9 ml of distilled water is added to 0.1 ml of the sample, 0.2 ml of Folin-ciocalteau's phenol reagent is added, and then left at room temperature for 3 minutes. 0.4 ml of a saturated Na ₂ CO ₃ solution and 1.9 ml of distilled water are added, and the mixture is left at room temperature for 1 hour. Absorbance was measured at 725 nm using a spectrophotometer (Ultrospec 2100pro, Amersham Biosciences, United Kingdom).

Each measured data was repeated three times to calculate the mean and standard deviation using SPSS Program 18.0 (IBM SPSS Statistics 18.0, IBM Corporation, Somers, New York, USA). ANOVA) was performed. Significance between samples was evaluated at a significance level of 0.05 or less using Duncan's multiple range test.

sample F-value Example 5 ST2.5 AG2.5 TG1.5 TG3.0 TN2.0 TN3.0 DPPH
(unit: %) 32.08
±22.98 31.57
±16.84 19.63
±15.85 26.96
±18.77 26.18
±21.67 24.57
±14.36 21.21
±17.24 0.556 Total polyphenol content
(unit : mg GAE/g) 1.77
±0.25 1.73
±0.24 1.76
±0.35 1.73
±0.26 1.73
±0.30 1.78
±0.29 1.78
±0.29 0.998

As shown in Table 10, in the case of DPPH, the resultant value of antioxidant was 32.08% in Example 5, and in Comparative Examples 1 to 6, the result value was 19.63 to 31.57%. Comparative Examples are in Example 2 showed a lower value than As for the result value of the total polyphenol content, Example 2 showed a result of 1.77 mg GAE/g, and Comparative Examples 1 to 6 to which a viscosity enhancer was added showed a result of 1.73-1.78 mg GAE/g.

Therefore, the potato avocado puree to which the onion extract of Example 5 and lactic acid bacteria were added according to the present invention showed the relatively highest value compared to the sample to which the viscosity enhancer was added, confirming that the antioxidant effect was excellent.

So far, with respect to the present invention, the preferred embodiments have been looked at. Those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments are to be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated in the claims rather than in the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (15)

Based on 200 parts by weight of milk,
Potatoes 280 to 320 parts by weight;
71 to 79 parts by weight of avocado;
Sweet pumpkin 48 to 52 parts by weight;
6 to 9 parts by weight of spinach;
6.5 to 32.5 parts by weight of onion extract; and 0.06 to 0.33 parts by weight of lactic acid bacteria; puree containing. delete delete According to claim 1,
The onion extract is puree, characterized in that it is prepared by including steps 1 to 3 below:
Separating the inner skin and inner flesh of the onion from which 1 to 2 layers of the outer skin have been removed (step 1);
mixing the onion inner meat and inner skin of step 1 in a weight ratio of 1:0.01 to 0.1 (step 2); and
A step of boiling the onion inner meat and inner skin mixture of step 2 for 2 to 6 hours with a water bath (step 3). According to claim 1,
The lactic acid bacteria is Lactobacillus plantarum ( Lactobacillus plantarum ) Puree, characterized in that. According to claim 1,
The puree is puree, characterized in that it is for dysphagia patients. According to claim 1,
The puree is puree, characterized in that it is for the elderly. According to claim 1,
The puree is puree, characterized in that for baby food. Boiling a mixture of 280 to 320 parts by weight of potatoes, 71 to 79 parts by weight of avocado, 48 to 52 parts by weight of sweet pumpkin, and 6 to 9 parts by weight of spinach based on 200 parts by weight of milk (step 1); and adding 6.5 to 32.5 parts by weight of onion extract and 0.06 to 0.33 parts by weight of lactic acid bacteria to the mixture of step 1 based on 200 parts by weight of milk and boiling (Step 2). delete delete A food composition for patients with dysphagia comprising the puree of claim 1. A food composition for the elderly comprising the puree of claim 1. A food composition for infants comprising the puree of claim 1. A health food composition for antioxidants comprising the puree of claim 1.

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