KR20110057811A - Manufacturing method for purple sweet potato grain drink - Google Patents

Abstract

PURPOSE: A producing method of purple sweet potato grain drink is provided to offer massive amount of anthocyanin pigments with the high anti-oxidation activity in purple sweet potato. CONSTITUTION: A producing method of purple sweet potato grain drink comprises the following steps: removing foreign materials from the surface of purple sweet potato(S10); peeling the purple sweet potato, and cutting(S20); mixing the cut purple sweet potato with sugar, oligosaccharide, and citric acid, and aging the mixture(S30); heating the aged mixture for 25~35minutes at 45~55deg C, for separating liquid portions and grains of the purple sweet potato(S40); steaming the separated purple sweet potato grains for 15~25minutes; cooking another purple sweet potato and crushing before inserting into the mixture(S50,S60); boiling the mixture for 7~13minutes, and vacuum packing(S70); and double boiling the mixture for 7~13minutes before cooling(S80).

Description

Manufacturing method of purple sweet potato grain drink {MANUFACTURING METHOD FOR PURPLE SWEET POTATO GRAIN DRINK}

The present invention relates to a method for preparing a purple sweet potato granular beverage containing anthocyanin pigment having high antioxidant activity without adding a viscous enhancing substance, and more specifically, cooked sweet potato itself at 90 ° C. to 95 ° C., 80% The present invention relates to a method for preparing a beverage in which purple sweet potato grains do not settle and serve as a viscous enhancer, and at the same time, without the addition of artificial fragrance, the unique sweet potato flavor and aroma can be felt.

The purple sweet potato is a superior breed that has been strategically bred by the Rural Development Administration to increase the added value of agricultural products. The purple sweet potato contains not only sugars and fibrin inherent in sweet potatoes, but also anthocyanin pigments that have recently reported antioxidant, anti-cancer, immune enhancement and hepatoprotective activities. It is considered to be a agricultural product with high value as a general purpose and functional food material.

Purple sweet potatoes contain about 3.8% of anthocyanin pigments by weight, and the entire flesh as well as the epidermis has a deep purple color.The content of anthocyanin pigments is 10-60 times higher than cranberry and 5-7 times higher than grapes. It is very valuable as a general purpose and functional food material.

Some studies on purple sweet potato have been carried out in Japan, where the separation and purification of anthocyanin pigments, structural analysis, and liver damage protection activities are mainstream.In Korea, the Mokpo Experiment Station under the Honam Agricultural Research Center is mainly used to extract and isolate anthocyanin pigments. Although there have been examples of characteristics, scientific and systematic researches for the development and commercialization of general purpose and functional food materials are very insufficient.

On the other hand, examples of beverages using purple sweet potato as a main raw material are those prepared by adding viscous enhancing substance and sugar or honey by extracting, concentrating or extracting sweet potato itself, but such a type of beverage is intended to enhance the unique taste of sweet potato. In most cases, artificial flavors or synthetic coloring agents are added, and useful ingredients contained in sweet potatoes themselves do not come out well, which has disadvantages of insignificant antioxidant activity.

Therefore, the development of a new purple sweet potato kernel beverage that can be maximally extracted from the antioxidant active ingredients of the purple sweet potato without the addition of viscous enhancer and purple sweet potato at all.

The present invention is a technology for producing a purple sweet potato granulated beverage containing a large amount of anthocyanin pigment having a high antioxidant activity without the addition of viscous enhancer as a main raw material, purple sweet potato in a certain size without the addition of viscous enhancer By steaming and crushing finely grained granules and purple sweet potatoes, purple sweet potato itself acts as a viscous enhancing substance, preventing purple sweet potato grains from settling when drinking, and highlighting the unique aroma and taste of purple sweet potato. The aim is to develop a beverage that is well-balanced with the sensual aspects of the grains and the particles that do not settle.

The method for producing a purple sweet potato granule beverage according to the present invention includes a washing step, a cutting step, a ripening step, a separation step, a steaming step, an additional mixing step, a vacuum packing step, and a natural cooling step. The washing step is to remove foreign substances on the surface of the purple sweet potato. The cutting step is a step of peeling the washed purple sweet potato and cutting to a constant size. The aging step is a step of aging for a certain period of time after the mixture of the cut purple sweet potato, sugar, oligosaccharides, citric acid is mixed with the sugar. The separation step is a step of separating the purple sweet potato kernel and the liquid phase by heating the matured mixture at 45 ℃ to 55 ℃ 25 minutes to 35 minutes. The cooking step is a step of increasing the amount of 15 to 25 minutes at 90 ℃ to 95 ℃ to act as a viscous enhancer so that the separated purple sweet potato granules do not precipitate. The additional incorporation step is a step of adding a new purple sweet potato biomass to the mixture by thoroughly adding and pulverizing it. The vacuum packaging step is a step of vacuum packaging to preserve the taste and flavor after sterilizing the mixture at 85 ℃ to 90 ℃ 7 minutes to 13 minutes. The natural cooling step is the step of cooling after 7 minutes to 13 minutes at 90 ℃ to 100 ℃ to preserve the unique flavor and aroma of the purple sweet potato after the vacuum packaging.

In addition, in the method of producing a purple sweet potato grain drink, the additional mixing step is preferably added to the new purple sweet potato living body 5 to 15% by weight relative to the weight of the separated purple sweet potato grains.

In addition, in the method of producing a purple sweet potato granule beverage, the aging step is preferably aged for 3 months at minus 3 ℃ to minus 6 ℃.

In addition, in the method of producing a purple sweet potato granule beverage, the aging step is preferably 50% by weight purple sugar, 30% by weight sugar, 19.8% by weight oligosaccharide, 0.2% by weight citric acid. .

In addition, in the method of producing a purple sweet potato granule beverage, the washing step is to first wash the soil, foreign matter, corrosion and decay portion of the purple sweet potato shell, using a strong blow blower (Ring blower) inside the wash water After mixing the air, it is preferable to generate a vortex to remove the foreign material on the surface of the severely curved material, and to perform the third wash to remove the foreign material from the curved part and the damaged part by using a PE washer.

Anthocyanin pigments contained in a large amount of purple sweet potato kernel drink are natural antioxidants, as well as anti-aging, antibacterial and immune enhancing effects, and natural products are the main ingredients. According to the present invention, there is no toxicity and side effects by providing a method for preparing purple sweet potato kernel drinks. It can contribute to the high value added of agricultural products and the industrialization of general purpose and functional foods.

In addition, according to the present invention, no additives such as colorants, artificial flavors, and viscous enhancers are added at all, and the aroma and taste of purple sweet potatoes are emphasized, so that the health-oriented cotton and the sensual cotton due to the non-precipitated grains are properly harmonized. Can serve drinks.

1 is a flowchart of an embodiment of a method for preparing a purple sweet potato granule beverage according to the present invention. With reference to Figure 1 will be described an embodiment of the purple sweet potato granule beverage manufacturing method according to the present invention.

Purple sweet potato granules beverage production method according to the present invention washing step (S10), cutting step (S20), ripening step (S30), separation step (S40), steaming step (S50), and additional mixing step ( S60), the vacuum packaging step (S70), and the natural cooling step (S80).

In the washing step (S10), the soil, foreign matter, corrosion and decay of the harvested purple sweet potato shell are first washed and mixed with powerful air into the wash water using a ring blower to generate vortex after bending. Secondary washing to remove foreign substances on the surface of this severe raw material, and third washing to remove foreign substances on the severely curved and damaged parts by using a PE cleaner.

In the cutting step (S20), the raw material cleanly washed in the washing step (S10) is peeled with a rotary slice, and cut (cut) into about 1 cm × 1 cm for final washing.

In the ripening step (S30), after the washing step (S10) and the cutting step (S20), the main raw material is purple sweet potato 50%, sugar 30%, oligosaccharides 19.8%, citric acid 0.2% mixed and then pickled -3 ~ -6 C. Preferably, the mixture is aged at −4 to −5 ° C. for 3 months to prepare an optimum mixture.

In the separation step (S40), the marinated mixture of marinated and matured for 3 months is a state in which purple sweet potato grains are precipitated, and is heated at 45 ° C. to 55 ° C. for 25 to 35 minutes to separate the purple sweet potato granules and the liquid phase. Preferably, the mixture is heated at 50 ° C. for about 30 minutes to separate the purple sweet potato granules from the liquid phase.

In the cooking step (S50), the separated purple sweet potato grains are preferably 15 to 25 minutes at 90 to 95 ° C. to serve as a viscous enhancer that doubles the taste and aroma of the purple sweet potato kernel beverage and does not precipitate. Cook for about 20 minutes and cook 80%.

In the additional incorporation step (S60), the new purple sweet potato body is fully cooked and ground to add the homogenized material to the mixture. At this time, add 5 to 15% by weight of the new purple sweet potato living body weight of the separated purple sweet potato grains. By doing so, it is possible to further highlight the intrinsic properties according to the taste and aroma of the purple sweet potato kernel beverage.

In the vacuum packaging step (S70), the liquid and purple sweet potato grains separated in the above process and the purple sweet potato homogenized by fully steaming are mixed, respectively, boiled and sterilized for 7 to 13 minutes at 85 to 90 ° C, preferably for about 10 minutes. Preserves and flavors And it is filled in a round glass bottle and automatically packed by 1000ml to induce vacuum by cooling.

In the natural cooling step (S80), after the vacuum packaging, purple sweet potato granulated beverage is sprinkled for about 10 minutes at 90 ~ 100 ℃ to preserve the unique taste and aroma of purple sweet potato, and then naturally cooled.

Hereinafter will be described experimental examples to examine the efficacy of the present invention.

Experimental Example 1 Measurement of Lipid Peroxidation of Purple Sweet Potato Anthocyanin Pigment

Edible foods isolated from soybeans to investigate the antioxidant effects of purple sweet potato-derived anthocyanin pigments on oxidative effects known to cause rancidity of foods caused by oxidative stress and aging and various diseases in humans Lipid peroxidation was measured using lipids and lipids extracted from the rat brain. Edible lipids, which were dissolved in DMSO and left at room temperature for 7 days, had a 30% or more reduction in rancidity compared to normal lipids. Antioxidative efficacy using brain lipids in rats increased Lipid peroxidation (LPO) levels. As a result of the measurement, it was confirmed that the oxidation reaction decreased in proportion to the concentration of the anthocyanin pigment. 2 is a graph for measuring lipid peroxidation using lipids isolated from soybeans, and FIG. 3 is a graph for measuring lipid peroxidation using lipids extracted from a rat brain.

Experimental Example 2: Validation of Antioxidant Activity of Purple Sweet Potato Anthocyanin Pigment

Substances that act as antioxidants by eliminating oxidative free radicals involved in the chain reaction of lipid peroxidation can be detected by investigating their ability to reduce the free radicals BHA and DPPH (1,1-diphenyl-2-picrylhydrazyl) to hydrazine form. have. Anthocyanin free radical scavenging activity of purple sweet potato was confirmed by BHA and DPPH methods. DPPH showed about half the antioxidant activity of vitamin C. Antioxidant activity using BHA was almost the same as that of vitamin C. I could see the efficacy. Recently, attention is being paid to the management of diagnostic markers for the prevention and health support of the next-generation diseases. Oxygen has a two-sided effect that causes fatal oxygen toxicity when converted to highly reactive reactive oxygen species (ROS) by a number of factors. In addition, lipid peroxides resulting from lipid peroxidation by these free radicals, as well as peroxides produced in the body, cause oxidative stress on cells and cause various functional disorders, thereby causing aging and disease. In order to determine whether the antioxidant effect of the above anthocyanin pigment is equally effective in the antioxidant experiment using animal cells, ROS was measured using macrophages. As a result, it was confirmed that the value of ROS increased by hydrogen peroxide (H ₂ O ₂ ) decreases depending on the concentration of anthocyanin pigment. Table 1 is an antioxidant activity table of anthocyanin pigment using DPPH and Superoxide radical, Figure 4 is a graph of ROS measurement of anthocyanin pigment using macrophages.

Compounds
SC50 ^a values (mM) DPPH ^b Superoxide radical ^c Purple-fleshed sweet potato 0.18 0.18 BHA ^d 0.12 0.25 Vitamin c 0.10 0.21

Where a is SC50 values, sample concentration to scavenge reactive oxygen species by 50%,

b is DPPH, 1,1-diphenyl-2-picrylhydrazyl radical,

c is Superoxide radical was produced from xanthin with xanthin oxydase oxidation reaction.

And d is BHA, 3-t-butyl-4-hydro xyanisole. AA: Vit.C. to be.

1 is a flow chart of an embodiment of a purple sweet potato granule beverage manufacturing method according to the present invention,

2 is a graph of measuring lipid peroxidation using lipids isolated from soybeans,

3 is a graph of measuring lipid peroxidation using lipids extracted from a rat brain,

Figure 4 is a graph of ROS measurement of anthocyanin pigment using macrophages.

Claims (5)

A washing step of removing foreign substances from the surface of the purple sweet potato, A cutting step of peeling the washed purple sweet potatoes and cutting them to a predetermined size; A ripening step of mixing the cut purple sweet potato, sugar, oligosaccharides and citric acid, and then ripening the mixture for a certain period of time; A separation step of separating the purple sweet potato kernel and the liquid phase by heating the aged mixture at 45 ° C. to 55 ° C. for 25 to 35 minutes; A steaming step of increasing the amount of the purple sweet potato granules by about 15 to 25 minutes at 90 ° C. to 95 ° C. in order to serve as a viscous enhancer so as not to precipitate; A further incorporation step of adding the new purple sweet potato biomass to the mixture by fully adding and pulverizing it; A vacuum packing step of sterilizing the mixture at 85 ° C. to 90 ° C. for 7 minutes to 13 minutes and then vacuum packing to preserve taste and flavor; Method of producing a purple sweet potato granule beverage, characterized in that it comprises a natural cooling step after the vacuum packaging and then bathed at 90 ℃ to 100 ℃ 7 minutes to 13 minutes to preserve the unique taste and aroma of purple sweet potato. The method of claim 1, The additional mixing step is a method for producing a purple sweet potato kernel beverage, characterized in that the addition of 5 to 15% by weight of the new purple sweet potato living body weight of the separated purple sweet potato kernel. The method of claim 2, The aging step is a method for producing a purple sweet potato granule beverage, characterized in that aged for 3 months at minus 3 ℃ to minus 6 ℃. The aging step is a method for producing a purple sweet potato kernel drink, characterized in that the mixture of purple sweet potato 50% by weight, sugar 30% by weight, oligosaccharides 19.8% by weight, citric acid 0.2% by weight. The method of claim 4, wherein The washing step is to first wash the soil, foreign matter, corrosion and decay of the purple sweet potato shell, and mixed with strong air into the wash water using a ring blower to generate a vortex and generate a curvature of the raw material surface Secondary washing to remove the foreign matter, and using a PE washing machine, the method of producing a purple sweet potato granule beverage characterized in that the third washing to remove the foreign matter of the severely curved and damaged parts.

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