KR102588734B1 - Method for manufacturing jjamppong potato - Google Patents

Abstract

The present invention relates to a method for producing Jjamppong potatoes, and more specifically, to the steps of pre-cooking potatoes; Making a seasoning mixture after producing green onion oil; Preparing jjamppong broth; and mixing 20 to 40 parts by weight of the potatoes with 100 parts by weight of the Jjamppong broth. The Jjamppong potatoes of the present invention can be widely consumed not only by children but also by the general public who dislike fishy tastes by removing the fishy taste, and by mixing the Jjamppong broth and potatoes together after preparing the Jjamppong broth using various vegetables and seafood, it has a spicy taste. You can enjoy excellent nutrients and enjoy the unique taste of potatoes by maintaining a light and refreshing taste. In addition, the content of antioxidant components was increased and preservation properties were improved due to antifungal properties.

Description

Method for manufacturing jjamppong potatoes {Method for manufacturing jjamppong potatoes}

The present invention relates to a method for producing Jjamppong potatoes, and more specifically, to a method for producing highly nutritious Jjamppong potatoes that maintain a spicy taste and have a light and refreshing taste using Jjamppong broth and potatoes or noodles containing potatoes, and to a method for producing Jjamppong potatoes made therefrom. It's about jjamppong potatoes.

Potatoes are known as one of the world's four largest crops along with rice, corn, and wheat, and are an alkaline nutritional food rich in carbohydrates, proteins, inorganic elements such as potassium, calcium, and iron, and vitamins B and C.

Potatoes are an old-growth crop introduced from China during the Joseon Dynasty, and have been widely consumed since ancient times as a substitute for the staple food of rice or barley or as a delicacy. In addition to carbohydrates, potatoes contain proteins, vitamins, and minerals. Although the protein content is low, potatoes are known to have excellent biological value because they contain a large amount of essential amino acids that the human body must consume. In particular, the vitamin C contained in potatoes is different from the vitamin C contained in green vegetables in that it is not destroyed when boiled. It contains a significant amount of potassium, which is effective in preventing and treating high blood pressure. It also contains pectin, a type of vegetable fiber. It is known to be effective in treating constipation.

The vitamin C contained in these potatoes is stable, so the starch creates a protective film when heated, so it is not easily destroyed even when cooked. The potassium in potatoes helps prevent high blood pressure by discharging excess sodium remaining in the body, and it contains anti-carcinogenic ingredients. It is very effective in treating cancer, gastritis, diabetes, etc.

The above potatoes are preferably round in shape, hard, with a smooth surface, thin skin, and thin eye marks. The sprouts or parts that turn green when exposed to sunlight contain a toxin called solanine, which can cause stomachache or food poisoning. Because it has a bitter taste, you should remove the sprouts or any parts that have changed color before eating. It is also best to store them in a cool, well-ventilated shade at a temperature of 0 to 4℃. At this time, the ethylene gas emitted from the apples causes the potato sprouts to dry out. Because it inhibits germination, it is sometimes stored with apples.

These potatoes were eaten steamed, fried in oil like French fries, or used as side dishes such as stir-fry with potatoes. Therefore, there is an urgent need to develop foods that can be easily consumed by anyone by adding other nutrients to potatoes and allow people to enjoy the unique taste of potatoes.

Among them, pork potatoes (tungdanji) are mainly used as livestock feed because 85% of the solid content consists of inulin, a storage carbohydrate. Inulin is a chain polymer with a sucrose residue at the non-reducing end and 2 to 35 fructose residues, so it is poorly absorbed. Therefore, it can be used as a low-calorie food.

Accordingly, the present inventors developed Jjamppong potatoes that replaced noodles with pork potatoes or made noodles with a composite flour mixed with pork potato powder, and confirmed that the flavor was improved, thereby completing the present invention.

The purpose of the present invention is to provide a method for producing healthy and functional Jjamppong potatoes with a new flavor by combining Jjamppong with potatoes.

Another object of the present invention is to provide a method for producing Jjamppong potatoes that can supplement the nutrients lacking in potatoes and utilize antioxidant and antifungal functionality.

In order to achieve the above object, the present invention includes the steps of 1) washing, peeling, and pre-cooking potatoes; 2) Preparing green onion oil by adding green onions and minced garlic to cooking oil; 3) making a seasoning mixture by adding soy sauce, soup soy sauce, spicy red pepper powder, regular red pepper powder, and pepper to the green onion oil and frying them; 4) mixing pre-cooked squid, mussels, and shrimp with the seasoning mixture, adding water, boiling, then adding cabbage, pumpkin, onion, cabbage leaves, chives, and bean sprouts to prepare jjamppong broth; and 5) mixing 20 to 40 parts by weight of the potatoes of step 1) with 100 parts by weight of the Jjamppong broth.

Hereinafter, the present invention will be described in detail.

In the method for producing Jjamppong potatoes of the present invention, it is preferable that the potatoes are pork potatoes (ttungdanji).

In addition, in the method for producing Jjamppong potatoes of the present invention, it is preferable to use noodles mixed with 100 parts by weight of wheat flour and 30 to 60 parts by weight of pork potato powder instead of the potatoes in step 1), and in this case, the noodles are mixed with wheat flour and 30 to 60 parts by weight of pork potato powder. Add acorn powder (Quercus acutissima Carr), mung bean powder (Vigna radiata L. Wilcze), and grape leaf extract (grape vine leaf powder extract) in equal amounts to 100 parts by weight of the pork potato powder mixture, respectively, into the extractor. It is more preferable to additionally add 5 to 30 parts by weight of the concentrated extract prepared by extraction and filtration at a temperature of 100°C for 10 hours and concentration to 6% solid content.

As described above, the Jjamppong potatoes according to the present invention remove the fishy taste, so they can be widely consumed not only by children but also by the general public who do not like fishy tastes, and the Jjamppong broth can be prepared using various vegetables and seafood. By mixing the jjamppong broth and potatoes together, you can maintain the spicy taste while maintaining a light and refreshing taste, allowing you to enjoy excellent nutritional content and the unique taste of potatoes. In addition, the content of antioxidant components was increased and preservation properties were improved due to antifungal properties.

The present invention produces Jjamppong potatoes by pouring Jjamppong broth into cooked potatoes. Jjamppong is a food made by mixing seafood or meat and vegetables with broth made from pork bones, beef bones, or chicken bones, frying them in oil, boiling them, adding boiled noodles, and eating them together with Jajangmyeon. It is one of the representative foods loved by Koreans.

Potatoes used in the present invention can be purchased from commercially available potatoes or grown directly, and it is particularly preferable to use pig potatoes.

First, prepare potatoes that are round and thick and have a consistent color, wash them with water to remove foreign substances attached to the surface, and then peel the washed potatoes. The peeled potatoes are boiled at high temperature for 2 hours and precooked.

Instead of the potatoes themselves, the peeled potatoes are ground on a grater to make potato particles (potato mugori). This can be made with bread flour to replace the potatoes themselves, which contain potato flour. Preferably, the noodles are made by mixing acorn powder (Quercus acutissima Carr), mung bean powder (Vigna radiata L. Wilcze), and grape leaf extract (grape vine leaf powder extract) together to enhance the functionality. You can do it.

Next, to prepare the broth, you can make it using the usual bone broth manufacturing method or purchase a commercially available product. For example, first put the beef bone in a steamer and heat it for more than 6 hours at 90~110℃. After heating and making the broth, squid, mussels, bean sprouts, etc. are mixed with the bone broth, heated at 120-150°C for 30-40 minutes, and the ingredients are removed to make broth.

For example, cut onion, red pepper powder, cabbage, pumpkin, garlic, green onion, onion, cabbage leaves, chives and squid, chop ginger, apply oil to the cooker and heat it. When the temperature reaches 700℃ or higher, add sliced onion, sliced cabbage, Add pumpkin, garlic, green onion, onion and squid and stir-fry thoroughly, then mix with red pepper powder to make a seasoning mixture.

Jjamppong broth is prepared by pouring broth into the seasoning mixture, adding mussels, clam meat, or mushrooms to give a spicy and cool taste, boiling sufficiently, and then seasoning with salt.

The Jjamppong broth preferably contains 2 to 3% by weight of mussels and 4 to 5% by weight of squid.

Lastly, put the Jjamppong broth and potatoes together in a bowl to complete the Jjamppong potatoes. It is preferable to mix 25 to 35 parts by weight of potatoes based on 100 parts by weight of Jjamppong broth, and the above ratio is the most appropriate amount to allow the flavor of the soup to penetrate into the potatoes while maintaining the spicy taste of the Jjamppong broth. As previously mentioned, noodles containing strong wheat flour and potato powder can be used instead of the potatoes themselves.

The taste of Jjamppong potatoes can be improved by adding salted shrimp, Cheongyang peppers, green onions, and chives according to the consumer's preference.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

<Example 1> Jjamppong potato production 1

10 pork potatoes (400g) harvested in Gangneung, Gangwon-do were washed with water, peeled, and boiled over high heat for 2 hours.

The ingredients were prepared by cutting 10g of bean sprouts, 50g of mussels, 2 cabbages, 2 pumpkins, 5 garlic, 4 green onions, 2 onions, 50g of cabbage leaves, 10g of chives, 10 Cheongyang peppers, and 2 squid.

Put 2 spoons of cooking oil in a frying pan and add green onions and minced garlic to make green onion oil. Once the green onion oil was completed, 3 tablespoons of soy sauce, 1 tablespoon of soup soy sauce, 1 tablespoon of spicy red pepper powder, 3 tablespoons of regular red pepper powder, and pepper were added, and the squid, mussels, shrimp, etc. were cooked well. Add 700 ml of mineral water and boil it. When it starts to boil, cabbage, pumpkin, onion, cabbage leaves, chives, and bean sprouts are added to prepare a basic champon broth excluding noodles. After checking the seasoning of the champon broth, add the pork potatoes by weight. Jjamppong potatoes were prepared by putting them together in a bowl at a ratio of 3:1.

<Example 2> Jjamppong potato production 2

Jjamppong potatoes were prepared by replacing the pork potatoes with noodles. At this time, noodles were made using pork potato powder and wheat flour.

Specifically, the pork potatoes of Example 1 were cut as thinly as possible, dried in the sun, ground to an average of 100 mesh to prepare pork potato powder, and stored frozen at -20°C. Flour was used as commercially available flour (Daehan Flour). Add 40 ml of distilled water to 100 g of flour, knead by hand at room temperature for 10 minutes, mix 50 parts by weight of pork potato powder with 100 parts by weight of flour, use a manual noodle making machine to pull out noodle strands of 2 The front surface made by air drying was used as the material. Jjamppong potatoes were prepared in the same manner as in Example 1, except that noodles containing the pork potatoes prepared here were used instead of the pork potatoes.

The noodles containing the pork potatoes had increased hardness and adhesion, and decreased cohesion and elasticity compared to ordinary flour noodles.

<Example 3> Jjamppong potato production 3

Acorn powder (Quercus acutissima Carr), mung bean powder (Vigna radiata L. Wilcze), and grape leaf extract (grape vine leaf powder extract) were placed in equal amounts into each extractor and incubated at a temperature of 100°C for 10 hours. 80g of concentrated extract was prepared by extraction, filtration, and concentration to 6% solid content. Jjamppong potatoes were prepared in the same manner as in Example 2, except that 20 parts by weight of the concentrated extract was mixed with 100 parts by weight of the drained pork potatoes and flour prepared in the noodles of Example 2.

<Comparative Example 1>

Jjambbong was made using noodles using only wheat flour, which is a common method.

<Experimental Example 1> Sensory test

The taste, texture, and preference of the Jjamppong potatoes prepared in the Examples and Comparative Examples were measured on a 5-point scale for 50 people of all ages ranging from teenagers to their 70s, and the average values are shown in Table 1 below.

division taste Texture preference Example 1 4.2 3.7 4.0 Example 2 4.5 4.1 4.3 Example 3 4.4 4.1 4.2 Comparative Example 1 3.6 3.2 3.3

(5: very good, 4: good, 3: average, 2: bad, 1: very bad)

As shown in Table 1, the taste, texture, and preference of the Jjamppong potatoes prepared by the method of Examples (especially Example 2) were the best, indicating that the Jjamppong potato production method of the present invention received a good response.

<Experimental Example 2>

A satisfaction survey according to the mixing ratio of the Jjamppong broth and potato noodles prepared in Example 2 was measured for the subjects in Test Example 1, and the taste, feeling, and preference were measured using a 5-point scale method, and the results are listed in Table 2 below. .

Mixed rice rate taste Texture preference `Comprehensive satisfaction 1:1 3.8 3.5 3.6 3.6 2:1 4.3 3.9 4.1 4.1 3:1 4.5 4.1 4.3 4.3 4:1 3.4 3.9 3.9 3.8

(5: very good, 4: good, 3: average, 2: bad, 1: very bad)

As shown in Table 2 above, when the mixing ratio of jjamppong broth and potato noodles was 3:1, it was found that the unique taste of potatoes was preserved and satisfaction was the highest.

<Experimental Example 3>

Functional analysis and sensory testing were performed on the extract consisting of acorn powder, mung bean powder, and grape leaf extract used in Example 3. As a control group, regular flour was used.

<3-1> Freeze drying and concentration

The extract prepared by the above production method was freeze-dried and ground to 100 mesh or less. This was extracted using 70% ethanol and dissolved in D.W. at a final concentration of 10 mg/ml.

<3-2> Total polyphenol compounds

Total polyphenol content was measured by the Folin-Ciocalteu method. First, prepare the concentrated sample after freeze-drying to 10 mg/ml using D.W. Take 24 μL of sample, add 72 μL of distilled water, add 24 μL of Folin-Ciocalteau reagent, mix well, and react at room temperature for 5 minutes. 24 μL of 7% sodium bicarbonate and 56 μL of distilled water were added to the reacted solution, reacted at room temperature for 90 minutes, and then absorbance was measured at a wavelength of 750 nm. Phenol content was calculated using gallic acid equivalent as a standard material.

Phenol compounds in foods have the property of binding to proteins or macromolecules due to the phenolic hydroxyl group, have the ability to bind to divalent metal ions, and, as secondary metabolites, exhibit various physiological activities such as antioxidant and antibacterial properties. In particular, antioxidant activity is attributed to phenolic compounds. The compound has been reported to work.

As a result of analyzing the total polyphenol compound content of the extract of Example 3 of the present invention, it was found to be 0.45 μg/ml, and the polyphenol content of the negative control was found to be 0.01 μg/ml.

<3-3> Flavonoid content

For flavonoid content, add 52.5 μL of distilled water to 75 μL of sample, then add 7.5 μL of 5% (W/V) sodium nitrite and react for 5 minutes. Next, 15 μL of 10% (W/V) aluminum chloride was added and reacted for 6 minutes. 50 μL of 1N sodium hydroxide was added and reacted at room temperature for 11 minutes. Absorbance was measured at 405 nm and calculated as Quercetin equivalent.

As a result of analyzing the flavonoid content of the extract of Example 3 of the present invention, the total flavonoid content ranged from 0.47 to 0.88 μL/ml, showing a significant difference from the total flavonoid content of the control group of 0.04 to 0.08 μL/ml.

<3-4> Antioxidant ability

Antioxidant activity was confirmed through the free radical scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH), and the DPPH free radical scavenging activity was determined using the method of Blois and Lee et al. (Blois MS, 1958; Lee JS et al., 1997). It was measured after modification.

Specifically, the extract sample was uniformly mixed with 2 ml of a solution diluted in ethanol or methanol to an appropriate concentration and 2 ml of 0.2 mM DPPH (1,1-dipenyl-2-picrylhydrazyl). After the mixed solution was left at room temperature for 30 minutes, the absorbance was measured at 517 nm.

The antioxidant effect of the extract through the DPPH test was expressed as the concentration (IC50) of the sample showing a 50% decrease in absorbance compared to the control, and each sample was repeated three times and averaged.

[Equation 1]

Calculation of free radical scavenging activity

Ao: 2ml DPPH solution + 2ml solvent

Ai: 2ml DPPH solution + 2ml sample solution

Aj: 2ml sample solution + 2ml solvent

The antioxidant activity of the extract of Example 3 was 31.27%, and the control group showed a DPPH free radical scavenging activity of 2.14%.

<Experimental Example 4> Antifungal activity

An antifungal activity test was conducted on the noodles prepared from the noodles of Example 3 and the flour of Comparative Example 1. While the noodles of Comparative Example 1 started to grow mold on the surface of the noodles two weeks after production, the noodles prepared in Example 3 were observed in a maturation room for two months and showed no mold growth on the noodles, showing antifungal properties. This was found to be excellent.

Above, the preferred embodiments of the present invention will be described in detail. The present invention is not limited to the above embodiments, and various modifications can be made by those skilled in the art within the scope of the technical idea of the present invention. .

Claims (4)

1) Pre-cooking noodles mixed with 30 to 60 parts by weight of pork potato powder in 100 parts by weight of flour;
At this time, the noodles are made by adding acorn powder (Quercus acutissima Carr), mung bean powder (Vigna radiata L. Wilcze), and grape leaf extract (grape vine leaf powder extract) to 100 parts by weight of a mixture of wheat flour and pork potato powder. Characterized by adding an additional 5 to 30 parts by weight of the concentrated extract prepared by placing the same content in each extractor, extracting and filtering at a temperature of 100 ° C. for 10 hours, and concentrating to a solid content of 6%,
2) Preparing green onion oil by adding green onions and minced garlic to cooking oil;
3) making a seasoning mixture by adding soy sauce, soup soy sauce, spicy red pepper powder, regular red pepper powder, and pepper to the green onion oil and frying them;
4) mixing pre-cooked squid, mussels, and shrimp with the seasoning mixture, adding water, boiling, then adding cabbage, pumpkin, onion, cabbage leaves, chives, and bean sprouts to prepare jjamppong broth; and
5) Mixing 20 to 40 parts by weight of the potatoes of step 1) with 100 parts by weight of the Jjamppong broth.
The method for producing Jjamppong potatoes according to claim 1, wherein the potatoes are pork potatoes (tungdanji).
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