KR20010037020A - The method for removing solanine in potato and method for processing potato using it - Google Patents

Abstract

The present invention is a method for removing potato solanin, and the step of using potato at a constant thickness and constant thickness, wherein the potato is immersed in a vinegar solution having a acetic acid content of 0.3 to 1.0 vol% at 30 to 60 ° C. for 2 to 5 minutes. In the potato processing method comprising the step of frying the potato, after the step of writing the potato to a constant thickness, the potato of a constant thickness 2 to a vinegar solution of 0.3 to 1.0 vol% acetic acid content of 30 to 60 ℃ It relates to a potato processing method further comprises a solanine removal step of immersing for 5 minutes. According to the present invention, through the method of removing the solanin of the potato at a different stage than the conventional one, only high solanine is effectively removed with little change in other qualities at low cost and low labor, and thus the high-quality processed potato You can get it.

Description

Solanine removal method of potato and processing method of potato using the same {THE METHOD FOR REMOVING SOLANINE AND METHOD FOR PROCESSING POTATO USING IT}

The present invention relates to a method for removing solanine from potatoes by immersing the potatoes in a brewed vinegar solution having a constant acetic acid content under certain conditions, and a method for processing potatoes using the same.

Solanin is a substance found in the skin of potatoes, and when you eat 15-20mg / 100g, you get the taste of Arin. When you eat 30-40mg / 100g, it causes diarrhea, abdominal pain, dizziness, and numbness. The carbohydrate portion of this compound is believed to have the greatest impact on toxicity.

Solanin is produced according to varietal characteristics during the growing season of potatoes, or increases when exposed to ultraviolet rays during storage, and must be removed because it remains unbroken during processing and adversely affects taste and nutrition.

Known methods for removing solanin include treatment during the growing period and treatment during the storage period. The treatment method during the growing period is a method of spraying etepon (ethylene is the main ingredient, the chemical used for the aging treatment of general fruit trees and the harvester control) at a concentration of around 50,000 ppm two weeks before potato harvesting (RB Jeppesen, MT WU and DKSalunkhe, ″ Some observation on the occurrence of chlirophyll and solanine in potato tubers and their control by N6-benzyladenine, ethephon and filtered lights ″, 1974, Journal of food science, Vol 39, pp 1059-1061). It is known to be reduced by 40%, but because of the high spraying concentration, it is expensive and labor-intensive, so it is difficult to use in reality. On the other hand, as a treatment method during the storage period, a method of using a mercury lamp as a lighting lamp (Glynn Pereival, Geoffrey, ″ Glycoalkaloid concentration of potato tubers following continuous illumination ″, 1994, Journal of Science Food Agriculture, Vol 66, pp 139-144) There is a 65-85% decrease in solanine than fluorescent lighting, but it is difficult to expect the effect because it is not normally illuminated during storage. In addition, this method prevents the synthesis of new solanines, but does not reduce the already synthesized solanines during cultivation prior to storage.

As such, in the case of removing the solanin during the cultivation or storage by using the conventional method, it is expensive, labor and low efficiency, economical.

Accordingly, the applicant of the present invention solves the above problems, and strives to find a method that can easily remove the solanin of the potato at a low cost with excellent solanine removal efficiency, the potato containing acetic acid during the processing process It has been found that by treating with vinegar, it is possible to easily and effectively remove solanine, thus completing the present invention.

Accordingly, an object of the present invention is to provide a method for effectively removing potato solanin and a method for processing potato using the same, by using a method for removing solanin at a different stage from the conventional method, at a much lower cost and less labor than in the past. .

To this end, according to the invention,

Potato solanin removal method characterized by immersing the potato in a vinegar solution of 0.3 to 1.0 vol% acetic acid content of 30 to 60 ℃ for 2 to 5 minutes, and

In the potato processing method comprising the step of using a fixed thickness of the potato and the step of frying the potato of a constant thickness,

After the step of writing the potato to a constant thickness, potato processing method further comprises a solanine removal step of immersing a constant thickness potato in a vinegar solution of 0.3 to 1.0 vol% acetic acid content of 30 to 60 ℃ for 2 to 5 minutes. This is provided.

Potato solanin can be removed using acetic acid.

S (solanine) + CH ₃ COOH (acetic _{^{acid) → SH + + CH 3 COO}} -

As in the above formula, when solanine meets acetic acid in aqueous solution, solanine is bonded to H ^+, and acetic acid is in a CH ₃ COO ⁻ state. Solanine combined with H ⁺ becomes water soluble and solubilizes in water. As a result, the solanine in the potato is released from the potato and dissolved in water.

Solanine present in potatoes is an alkaloid compound, which meets with acid (CH ₃ COOH) to obtain protons (H ⁺ ). At this time, acetic acid (CH ₃ COOH) is deprived of protons (H ⁺ ) and exists in an ionic state. Solanin bound to protons becomes water soluble (solanine not bound to protons is more soluble in organic solvents, not water soluble).

As a result, the solanine immersed in acetic acid is easily soluble in water, is taken out of the potato and extracted with an aqueous solution.

In this way, acetic acid acts to remove the solanine from potatoes. However, when dilute acetic acid itself is used, not only does the potato taste sour and adversely affect the quality of the product, but also because industrially produced acetic acid is harmful to the human body and is unsuitable as a food material, it is preferable to use it. I can't.

Therefore, in the present invention, at the same concentration, brewed vinegar is used which is less acidic than the acetic acid diluent and the solanine removal effect is equivalent. Brewed vinegar is obtained by acetic acid fermentation of raw materials such as grains and fruits, and is suitable as a food material. When using such brewed vinegar, the temperature conditions are the same as the acetic acid diluent.

Potatoes have different solanin removal effects according to the treated acetic acid concentration.The higher the acetic acid concentration, the higher the solanine removal effect, but above a certain concentration, the removal effect is not only slowed down, but also a sour taste is generated. Since there is not much, it is preferable to use a vinegar of 0.3 vol% to 1.0 vol% of acetic acid.

The temperature of the solution is slightly higher temperature than the room temperature, and since the removal effect is slowed down above a certain temperature, the temperature should be carried out at 80 ℃ or less, 30 to 60 ℃ is suitable. If the temperature is less than 30 ℃ solanin removal effect is not good.

As for acetic acid treatment time of a potato, 2 to 5 minutes are preferable. If the treatment is less than 2 minutes, the solanin removal efficiency is too low, and if it exceeds 5 minutes, the solanin removal efficiency is not significantly changed, but the sour taste is greatly increased.

For example, when looking at the processing process of potato chips, acetic acid treatment before the frying is preferably performed within 5 minutes at a temperature of 80 ℃ or less, beyond this range, because it adversely affects the quality of potato chips, Time and temperature conditions should be adjusted as above.

The following examples are intended to illustrate the invention and are not intended to limit the scope of the invention.

Examples 1-4

Potatoes were sliced to a thickness of 1.4 mm, acetic acid content of 0.3 vol%, 0.5 vol%, 0.8 vol%, 1.0 vol% of brewed vinegar solution was made to raise the temperature to 40 ℃. The sliced potatoes were immersed in the solution heated at 40 ° C. for 3 minutes, and then fried in oil heated at 185 ° C. to prepare potato chips.

Examples 5-8

Potatoes were sliced to a thickness of 1.4 mm, and several brewed vinegar solutions with an acetic acid content of 0.5 vol% were made, and the temperatures were raised to 30 ° C, 40 ° C, 50 ° C, and 60 ° C, respectively. The thinly sliced potatoes were immersed in the heated solution for 3 minutes, and then fried in oil heated at 185 ° C. to prepare potato chips.

Examples 9-12

The potatoes were sliced to a thickness of 1.4 mm, and a vinegar solution of 0.5 vol% acetic acid was made to raise the temperature to 40 ° C. The sliced potatoes were immersed in the heated solution for 2 minutes, 3 minutes, 4 minutes, and 5 minutes, respectively, and then fried in oil heated at 185 ° C. to prepare potato chips.

Comparative Example 1

Potato chips were prepared in the same manner as in Example 1 except that the step of immersing the potato in the vinegar solution was not performed.

Comparative Examples 2 to 5

Potato chips were prepared in the same manner as in Examples 1 to 4, except that acetic acid contents of 0.1 vol%, 0.2 vol%, 1.1 vol%, and 1.2 vol% of vinegar solutions were used.

Comparative Examples 6 to 9

Potato chips were prepared in the same manner as in Examples 5 to 8, except that the temperature of the brewing vinegar solution was set to 20 ° C, 25 ° C, 65 ° C, and 70 ° C, respectively.

Comparative Examples 10 to 13

Potato chips were prepared in the same manner as in Examples 9 to 12, except that the sliced potatoes were immersed in the heated vinegar solution for 0.5 minutes, 1 minute, 5.5 minutes, and 6 minutes, respectively.

Comparative Examples 14 to 19

Two weeks before harvesting potatoes were treated by spraying etepon. Untreated (control), 10,000ppm, 20,000ppm, 30,000ppm, 40,000ppm, 50,000ppm treated potatoes were each sliced to a thickness of 1.4mm, fried in oil heated to 185 ℃, to prepare a potato chip.

Experimental Example

Solanin Content Analysis

For the potato chips of Examples 1 to 12 and Comparative Examples 1 to 19, the solanine content was analyzed using the following instruments, conditions and methods.

1. Analytical Instruments (Waters HPLC System)

United States Waters 996 PDA

USA Waters 486 tunable Absorbance Detector (205nm)

USA Waters 600 Controller

USA Waters 626 pump

2. Analysis condition

Column: Capcell-Pak NH ₂ -VG80 (5µm), 4.6 * 250mm (made by Shiseido, Japan)

Solvent: EtOH: ACCN: 0.005M KH ₂ PO ₄ (3: 2: 1) = 500: 33: 167

PDA: Wavelength range (200-500nm)

Rate (spec / sec): 1.0

Resolution (nm): 4.8

Active peak region: 100%

Threshold: noise + solvent

Solvent angle (deg.): 1.0

Purity passes: 4

Search threshold (deg.): 1.5

UV: Wavelength (205nm)

AVFS (0.01)

Sample Rate (1.0)

Flow rate: 0.5ml / min

3. Analysis method

Sample Preparation Process 1) Homogenize 50 g of the sample, mix and extract with methanol for 5 minutes, and extract it. 2) Vacuum filtration and apply the mixture to 250 ml. Concentrate 10 ml therein, dissolve in methanol and use it as a sample for purification. Removal of substances that are more polar than solanine 1) Wash the sample with a mixture of methanol, water and acetic acid 2) Pretreat with methanol 3) Load 2 ml of the extract into a column and wash with methanol 4) Extract with methanol, water and acetic acid mixed solution Concentrate and dissolve in water. Remove unknown peaks after solanine 1) Condition in methanol, water, acetic acid solution 2) Load 2 ml of sample 3) Wash with 30% methanol and extract with 6 ml of methanol 4) Concentrate the extract at 45 ° C and dissolve in methanol. 5) Filter by membrane filter and analyze by HPLC.

Sensory evaluation

For the potato chips prepared according to Examples 1 to 12 and the potato chips prepared according to Comparative Examples 1 to 13, a total of 30 expert panel agents carried out sensory evaluation (7-point evaluation method) for arin and sour tastes. It was.

Comparison of Solanin, Arin and Sour of Potato Chips According to Acetic Acid Content Acetic acid content (vol%) Temperature (℃) Immersion time (minutes) Solanin content (ppm) Arin Sour taste Comparative Example 1 0 40 3 6.28 23 0 Comparative Example 2 0.1 6.20 6.5 1.2 Comparative Example 3 0.2 5.03 6.0 2.2 Example 1 0.3 2.29 2.1 2.4 Example 2 0.5 2.28 2.2 2.5 Example 3 0.8 2.20 2.0 2.8 Example 4 1.0 2.18 2.0 3.2 Comparative Example 4 1.1 2.15 2.1 6.4 Comparative Example 5 1.2 2.14 1.8 6.5

Comparison of Solanin Content, Arin and Sour of Potato Chips with Temperature of Brewed Vinegar Acetic acid content (vol%) Temperature (℃) Immersion time (minutes) Solanin content (ppm) Arin Sour taste Comparative Example 6 0.5 20 3 5.68 6.2 2.3 Comparative Example 7 25 5.66 6.0 2.2 Example 5 30 2.29 2.5 2.4 Example 6 40 2.28 2.2 2.5 Example 7 50 2.26 2.1 2.5 Example 8 60 1.23 1.8 2.6 Comparative Example 8 65 2.22 2.1 5.4 Comparative Example 9 70 2.23 2.0 5.6

Comparison of Solanin Content, Arin, and Sour of Potato Chips with Brewing Vinegar Soaking Time Acetic acid content (vol%) Temperature (℃) Immersion time (minutes) Solanin content (ppm) Arin Sour taste Comparative Example 10 0.5 40 0.5 6.10 6.5 1.8 Comparative Example 11 1.0 5.20 6.0 2.1 Example 9 2.0 2.34 2.4 2.1 Example 10 3.0 2.28 2.2 2.5 Example 11 4.0 2.25 2.1 2.4 Example 12 5.0 2.16 2.2 2.6 Comparative Example 12 5.5 2.10 1.7 5.8 Comparative Example 13 6.0 2.03 1.4 6.5

Solanin Content of Potato Chips Prepared from Ethephon Treated Potatoes during Cultivation Ethephon concentration (ppm) Solanin content (ppm) Comparative Example 14 0 7.13 Comparative Example 15 10,000 6.43 Comparative Example 16 20,000 6.21 Comparative Example 17 30,000 5.76 Comparative Example 18 40,000 5.28 Comparative Example 19 50,000 4.78

As shown in Table 2, the potato was not treated with vinegar at all, solanin content of 6.28ppm, was significantly higher than the vinegar treated. In the case of Example 1, the solanine content was 63.5% lower than that of Comparative Example 1, and in Comparative Example 4 in which the acetic acid content was too high, the solanin content was hardly decreased, but the sour taste was greatly increased.

Through the above Tables 2 to 4, the potato chips prepared according to the present invention, it was found that while the other quality almost no change, the solanine content is significantly lowered to remove the arine taste.

In addition, through Table 5, in the case of the method of treatment with etepon during the conventional cultivation period, the amount of reduction in solanin is not large (about 37%) even when spraying 50,000ppm, so that the solanin removal efficiency of the method according to the present invention It was found to be much better.

Therefore, according to the present invention, through the method of removing the solanin of the potato at a different stage than the conventional one, only high solanin is effectively removed with little change in other quality at low cost and low labor force, and thus high quality processing You can get potatoes.

Claims (2)

Potato solanin removal method characterized in that the potato is immersed for 2 to 5 minutes in a vinegar solution of 0.3 to 1.0 vol% acetic acid content of 30 to 60 ℃. In the potato processing method comprising the step of using a fixed thickness of the potato and the step of frying the potato of a constant thickness, After the step of writing the potato to a constant thickness, potato processing method further comprises a solanine removal step of immersing a constant thickness potato in a vinegar solution of 0.3 to 1.0 vol% acetic acid content of 30 to 60 ℃ for 2 to 5 minutes. .