KR20000030495A - Production of Purple sweet potato powder - Google Patents
Production of Purple sweet potato powder Download PDFInfo
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- KR20000030495A KR20000030495A KR1020000010803A KR20000010803A KR20000030495A KR 20000030495 A KR20000030495 A KR 20000030495A KR 1020000010803 A KR1020000010803 A KR 1020000010803A KR 20000010803 A KR20000010803 A KR 20000010803A KR 20000030495 A KR20000030495 A KR 20000030495A
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- KR
- South Korea
- Prior art keywords
- sweet potato
- purple sweet
- potato powder
- citric acid
- purple
- Prior art date
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 50
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 50
- 239000000843 powder Substances 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000000049 pigment Substances 0.000 claims abstract description 15
- 229930002877 anthocyanin Natural products 0.000 claims abstract description 10
- 235000010208 anthocyanin Nutrition 0.000 claims abstract description 10
- 239000004410 anthocyanin Substances 0.000 claims abstract description 10
- 150000004636 anthocyanins Chemical class 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 150000007524 organic acids Chemical class 0.000 claims abstract description 6
- 239000011888 foil Substances 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 11
- 238000005520 cutting process Methods 0.000 abstract description 2
- 244000061456 Solanum tuberosum Species 0.000 abstract 1
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract 1
- 238000004040 coloring Methods 0.000 abstract 1
- 238000002845 discoloration Methods 0.000 abstract 1
- 239000000284 extract Substances 0.000 abstract 1
- 238000005470 impregnation Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000000605 extraction Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000974 natural food coloring agent Substances 0.000 description 3
- 230000007935 neutral effect Effects 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 102000004316 Oxidoreductases Human genes 0.000 description 2
- 108090000854 Oxidoreductases Proteins 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 239000004606 Fillers/Extenders Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
Abstract
Description
본 발명은 천연식용색소인 안토시아닌을 다량 함유하고 있는 자색고구마를 식품가공용 소재로 사용하기 위한 가공방법 중 고구마 분말을 제조하는 방법에 관한 것이다. 안토시아닌 색소는 열이나 일광, 금속염, 수소이온농도(pH) 등에 불안정하며 폴리페놀옥시다아제와 같은 산화효소의 작용에 의해 고구마 분말을 제조하는 과정에서 파괴되거나 갈변되기 쉬어 일반적인 방법으로 고구마를 세절하여 건조하고 분쇄하는 방법으로는 선명한 적색을 띠는 고구마분말을 생산하기가 어렵다.The present invention relates to a method for producing sweet potato powder in a processing method for using a purple sweet potato containing a large amount of anthocyanin, a natural food coloring as a food processing material. Anthocyanin pigments are unstable in heat, sunlight, metal salts, hydrogen ion concentrations (pH), etc., and are easily destroyed or browned during the production of sweet potato powder by the action of oxidase such as polyphenol oxidase. It is difficult to produce sweet potato powder with a bright red color by grinding.
현재 생산되는 자색고구마 분말은 자색고구마를 절단하여 절편을 만든 후 60℃ 이상의 온도로 열풍건조기에서 건조시킨 후 건조절편을 컷팅밀이나 햄머밀 등의 분쇄기로 분쇄하여 분말을 제조하고 있다. 현재의 방법대로 자색고구마 분말을 제조할 경우 건조과정에서 고구마표면이 산소에 노출되게 됨에 따라 산화효소에 의해 색소의 갈변이 일어나게 되므로 갈색을 띤 어두운색의 분말이 제조된다. 또한 건조과정에서 고구마에 존재하는 당류가 고구마 절편의 표면으로 용출되면서 갈변반응을 일으키고 반응생성물이 고구마표면에 존재하면서 수분의 증발을 억제하므로 건조시간이 길어지게 되는 원인이 된다. 제조된 고구마분말은 제면이나 제과, 제빵 등의 가공과정에서 물과 접촉하게 되는데 물의 수소이온농도는 중성에 가깝기 때문에 낮은 수소이온농도를 유지해야 적색을 띠는 안토시아닌 색소가 중성의 수소이온농도에 의해서 무색 또는 연한 청색에 가까운 색으로 변하게 되어 최종제품의 색상은 뚜렷한 색의 특성을 가지지 못하며 관능적으로 좋지 않은 색을 나타내게 된다.The purple sweet potato powder produced at present is cut into purple sweet potatoes to make slices, dried in a hot air dryer at a temperature of 60 ° C. or higher, and then the dried slices are crushed with a grinder such as a cutting mill or a hammer mill to produce powder. In the case of preparing the purple sweet potato powder according to the current method, since the surface of the sweet potato is exposed to oxygen during the drying process, browning of the pigment occurs by oxidase, thereby producing a dark brown powder. In addition, the sugars present in the sweet potato during the drying process elutes to the surface of the sweet potato slices, causing browning reactions, and the reaction product is present on the surface of the sweet potato to suppress evaporation of moisture, causing a longer drying time. The prepared sweet potato powder comes into contact with water during the process of noodle making, confectionery and bakery. Since the hydrogen ion concentration of water is close to neutral, the red anthocyanin pigment becomes neutral due to the neutral hydrogen ion concentration. The color of the final product does not have distinct color characteristics and shows a sensually poor color.
본 발명은 자색고구마를 식품가공용 소재로 사용하기 위하여 분말화 하는 과정에서 파괴되기 쉬운 안토시아닌색소를 안정화시켜 양질의 적색 고구마분말을 생산하는데 목적을 두고 있다. 자색고구마에 함유되어 있는 다량의 안토시아닌 색소는 구연산과 같은 유기산 수용액 또는 알코올을 첨가한 유기산 수용액 상에서 추출할 수 있다. 유기산을 첨가함으로서 낮은 수소이온농도(pH)를 유지시켜주면 자색고구마의 자색을 띤 안토시아닌 색소는 진한 적색을 띠게 되며 추출된 상태에서도 안정성을 유지하게 된다. 용매추출법으로 안토시아닌 색소를 추출하고 난 후 남게되는 자색고구마박은 여전히 표면에 잔존하는 색소로 인해 진한 적색을 띠고 있으며 구연산 또는 기타의 유기산으로 인해 안정화된 상태이므로 60℃ 이상의 열풍건조에 의해서도 갈변을 일으키지 않게 된다. 건조된 자색고구마박을 분쇄하면 분홍색의 자색고구마분말을 얻을 수 있다. 기존의 자색고구마분말은 분말의 제조공정 중 갈변정도와 최종제품의 제조공정조건에 따라 색의 변화가 심해 일정한 품질의 색을 얻을 수가 없지만 본 발명에서는 추출시간 및 추출조건, 건조조건 등을 일정하게 해주면 일정한 품질의 색을 가진 고구마분말을 얻을 수 있으며 이러한 공정을 통해 생산된 자색고구마분말을 다른 식품에 첨가하여 가공할 경우 건조나 가수, 가열 등의 일반적인 식품가공공정에서는 색이 변하지 않으므로 최종제품의 품질을 균일하게 할 수 있다. 본 발명에서 사용한 색소추출조건은 자색고구마를 약 1∼2 mm 두께의 절편으로 만들어 10배 부피의 0.1∼5% 구연산을 첨가한 20% 에탄올 수용액에 침지하여 24시간 추출한 후 색소추출액을 제거하고 남은 고구마를 12시간 이상 60℃ 열풍으로 건조하는 방법을 사용하였다. 또 이 과정에서 생산되는 색소는 천연식용색소로의 활용이 가능하게 되므로 자색고구마의 이용성을 높여 부가가치를 높일 수 있게 된다.The present invention aims to produce high quality red sweet potato powder by stabilizing anthocyanin pigment which is susceptible to destruction in the process of powdering purple sweet potato as a food processing material. The large amount of anthocyanin pigment contained in the purple sweet potato can be extracted on an aqueous organic acid solution such as citric acid or an aqueous organic acid solution added with alcohol. When the organic acid is added to maintain a low hydrogen ion concentration (pH), the purple sweet potato purple anthocyanin pigment becomes dark red and maintains stability even in the extracted state. The purple sweet potato foil left after extracting the anthocyanin pigment by solvent extraction is still dark red due to the pigment remaining on the surface. do. When the dried purple sweet potato foil is pulverized, a pink purple sweet potato powder can be obtained. Conventional purple sweet potato powder has a severe color change depending on the degree of browning during the powder manufacturing process and the manufacturing process conditions of the final product, so that a constant quality color cannot be obtained, but in the present invention, the extraction time, extraction condition, drying condition, etc. If you do this, you can get sweet potato powder with a certain color. If you add purple sweet potato powder produced through this process to other foods and process it, the color does not change in general food processing processes such as drying, watering, and heating. The quality can be made uniform. Pigment extraction conditions used in the present invention is made of purple sweet potatoes into slices of about 1 to 2 mm thick, immersed in a 20% ethanol aqueous solution containing 0.1 to 5% citric acid in a 10-fold volume and extracted for 24 hours. The method of drying sweet potato by 60 degreeC hot air over 12 hours was used. In addition, since the dye produced in this process can be utilized as a natural food coloring, it is possible to increase the added value of the purple sweet potato.
도 1 은 구연산 농도에 따른 자색고구마분말의 적색도 변화1 is a change in redness of purple sweet potato powder according to the concentration of citric acid
이하 첨부된 도면에 의해 상세히 설명하면 다음과 같다.Hereinafter, described in detail by the accompanying drawings as follows.
도 1 은 구연산 농도를 0.1%∼5.0%로 달리하여 20% 알코올을 함유한 수용액에 용해시킨 용매로 자색고구마의 안토시아닌 색소를 실온에서 24시간 동안 추출하고 난 후 색소액을 제거하고 남은 자색고구마 절편박을 60℃의 온도에서 열풍건조하여 분쇄한 고구마분말의 적색도를 측정한 것이다. 고구마분말의 색도는 색차계(Colorquest, USA)로 Hunter L, a, b 값을 측정하였으며 이 중 적색도를 나타내는 a 값으로 구연산함량에 따라 각각 제조된 고구마분말의 적색도를 비교하였다. 구연산 농도가 높아짐에 따라 적색도도 증가하는 경향을 보였으나 일정 농도를 넘어서면 적색도의 증가폭이 급격히 감소함을 알 수 있었다. 구연산 농도 0.5%까지는 급격히 적색도가 증가하였으나 0.7, 0.9, 1%의 농도에서는 적색도가 큰 차이를 보이지 않았으며 구연산농도를 3%, 5%로 증가시키더라도 적색도의 증가는 적었다. 따라서 구연산 농도는 0.5% 이상 3% 이하의 범위에서 결정하는 것이 좋으며 색소추출 조건과 비용상승 요인을 고려하면 0.5%이상 1% 이하의 구연산 농도가 적당하다. 상기한 조건에서 색소추출과 건조의 과정을 거쳐 제조된 고구마분말은 적색도 값이 일정하게 유지되므로 제과나 제빵, 제면용 밀가루에 10∼30%까지 첨가하였을 경우 최종제품의 색도가 균일하여 시각적기호도를 높일 수 있으며 고구마의 영양성분도 첨가하는 효과를 기대할 수 있다.1 is a solvent dissolved in an aqueous solution containing 20% alcohol with varying concentrations of citric acid from 0.1% to 5.0%, and after extracting the anthocyanin pigment of purple sweet potato for 24 hours at room temperature, the pigment solution is removed and the remaining purple sweet potato slices are removed. The redness of sweet potato powder pulverized by drying hot foil at 60 ° C. is measured. The chromaticity of sweet potato powder was measured by color difference meter (Colorquest, USA), and the values of Hunter L, a, b were compared with redness of sweet potato powder prepared according to citric acid content. As the citric acid concentration increased, the redness also increased, but the redundancy increased rapidly after a certain concentration. Redness increased rapidly up to 0.5% citric acid concentration, but there was no significant difference in redness at concentrations of 0.7, 0.9, and 1%, and there was little increase in redness even when increasing citric acid concentration to 3% and 5%. Therefore, the citric acid concentration should be determined in the range of 0.5% or more and 3% or less, and the citric acid concentration of 0.5% or more and 1% or less is appropriate considering the pigment extraction condition and the cost increase factor. The sweet potato powder prepared through the process of pigment extraction and drying under the above conditions maintains a constant redness value. Therefore, when added up to 10-30% in confectionery, bakery, or noodle flour, the final product has a uniform color. You can increase the nutritional benefits of sweet potatoes can be expected to add.
자색고구마는 천연식용색소원으로서의 가치가 매우 크지만 색소 추출 후의 부산물인 자색고구마박을 다른 식품의 가공용 소재로 이용할 경우 더욱 높은 부가가치를 창출할 수 있다. 알반적인 방법으로 제조한 자색고구마분말과는 달리 일정한 품질의 색을 가진 자색고구마분말을 제과, 제빵, 제면 등의 가공식품에 적용할 경우 관능적으로 시각적기호도가 높은 제품을 얻을 수 있으며 고구마분말을 밀가루나 기타 전분질 원료를 일부 대체하거나 또는 증량제로 활용할 수 있으므로 고구마의 소비도 증대될 수 있다.Purple sweet potato is very valuable as a natural food coloring source, but if you use purple sweet potato foil, a by-product after color extraction, as a processing material for other foods, it can create higher added value. Unlike the purple sweet potato powder prepared by the general method, when you apply the purple sweet potato powder with a certain color to processed foods such as confectionery, bakery, and noodle, you can get a product with high visual symbol and the sweet potato powder is flour. Alternatively, the consumption of sweet potatoes can be increased because some of the starch ingredients can be replaced or used as an extender.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010106306A (en) * | 2001-09-07 | 2001-11-29 | 임종환 | Meethod for Improvement of Photostability of Purple-Fleshed Sweet Potato Pigment |
| KR100776289B1 (en) * | 2006-12-19 | 2007-11-13 | 전남대학교산학협력단 | Process for preparing sweet potato powder with inhibited browning and sweet potato powder prepared thereby |
| KR100859117B1 (en) * | 2007-03-02 | 2008-09-18 | 전북대학교산학협력단 | The stabilizing method of natural extracts containing anthocyanin |
| KR101041433B1 (en) * | 2008-07-08 | 2011-06-15 | 강화군 | Preparation Method of Turnip Fine Powder Having Inhibitory Effect against Fibrosis |
| CN102697003A (en) * | 2012-04-25 | 2012-10-03 | 杭州秀山美地农业科技有限公司 | Production method of sweet potato whole powder |
| KR101327560B1 (en) * | 2011-08-22 | 2013-11-08 | (주)두리두리 | A premix added colloured sweet potato powder and method bakery products using the same |
| CN103719865A (en) * | 2014-01-17 | 2014-04-16 | 昆明医科大学 | Purple sweet potato composition nutritional instant powder and preparation method |
| KR101424130B1 (en) * | 2012-11-16 | 2014-07-29 | 대한민국 | Antioxidant composition comprising anthocyanin |
| CN109007689A (en) * | 2018-07-04 | 2018-12-18 | 合肥工业大学 | A kind of processing technology of the full powder of purple sweet potato |
| KR101971362B1 (en) * | 2017-11-11 | 2019-04-22 | 강원대학교산학협력단 | Food composition containing anthocyanin extracted from amaranth |
-
2000
- 2000-02-25 KR KR1020000010803A patent/KR20000030495A/en not_active Application Discontinuation
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010106306A (en) * | 2001-09-07 | 2001-11-29 | 임종환 | Meethod for Improvement of Photostability of Purple-Fleshed Sweet Potato Pigment |
| KR100776289B1 (en) * | 2006-12-19 | 2007-11-13 | 전남대학교산학협력단 | Process for preparing sweet potato powder with inhibited browning and sweet potato powder prepared thereby |
| KR100859117B1 (en) * | 2007-03-02 | 2008-09-18 | 전북대학교산학협력단 | The stabilizing method of natural extracts containing anthocyanin |
| KR101041433B1 (en) * | 2008-07-08 | 2011-06-15 | 강화군 | Preparation Method of Turnip Fine Powder Having Inhibitory Effect against Fibrosis |
| KR101327560B1 (en) * | 2011-08-22 | 2013-11-08 | (주)두리두리 | A premix added colloured sweet potato powder and method bakery products using the same |
| CN102697003A (en) * | 2012-04-25 | 2012-10-03 | 杭州秀山美地农业科技有限公司 | Production method of sweet potato whole powder |
| KR101424130B1 (en) * | 2012-11-16 | 2014-07-29 | 대한민국 | Antioxidant composition comprising anthocyanin |
| CN103719865A (en) * | 2014-01-17 | 2014-04-16 | 昆明医科大学 | Purple sweet potato composition nutritional instant powder and preparation method |
| KR101971362B1 (en) * | 2017-11-11 | 2019-04-22 | 강원대학교산학협력단 | Food composition containing anthocyanin extracted from amaranth |
| CN109007689A (en) * | 2018-07-04 | 2018-12-18 | 合肥工业大学 | A kind of processing technology of the full powder of purple sweet potato |
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