KR20120056379A - Method for producing Dangmyen with enhanced antioxidative activity adding purple sweet potato and Dangmyen produced by the same method - Google Patents

Abstract

PURPOSE: A producing method of Chinese noodles containing purple sweet potato, and the Chinese noodles are provided to offer the antioxidant effects of the purple sweet potato to consumers. CONSTITUTION: A producing method of Chinese noodles containing purple sweet potato comprises the following steps: mixing 0.01-0.05 parts of acidulant by weight, 0.01-0.05 parts of thickener by weight, 35-45 parts of water by weight, and 1-5 parts of starch by weight to obtain starch water; mixing the starch water with 50-60 parts of starch by weight and 1-5 parts of purple sweet potato powder by weight, and kneading the mixture; removing air from the obtained mixture using a vacuuming device, and molding the mixture into noodle strips; gelatinizing the noodle strips, and cooling and cutting the obtained noodles; cooling the cut noodles using 20-30 deg C water, and aging the noodles for 10-15 hours at 15-25 deg C; freezing the aged noodles for 20-28 hours; and thawing the noodles using 15-25 deg C purified water before naturally drying or hot-air drying.

Description

Method for producing Dangmyen with enhanced antioxidative activity and addition of purple sweet potato (Method for producing Dangmyen with enhanced antioxidative activity adding purple sweet potato and Dangmyen produced by the same method}

The present invention relates to a method for preparing purple sweet potato noodles with enhanced antioxidant activity prepared by adding purple sweet potato and purple sweet potato noodles with enhanced antioxidant activity prepared by the above method. The present invention relates to a technology for producing purple sweet potato vermicelli, which has been enhanced and improved in palatability by purple color and soft texture.

There are many varieties of sweet potatoes all over the world, and varieties vary in appearance, taste, speed of growth, color, color, and viscosity. Sweet potatoes are rich in fiber, which is good for preventing constipation, and it is a health food that lowers blood pressure by releasing sodium out of the body. Recently, various colors of sweet potatoes such as purple and orange have been developed and distributed.

Recently, new varieties of sweet potatoes, which improve the functionality and processability of sweet potatoes, are being bred, and purple sweet potatoes, which are attracting attention as a new natural food coloring source, are receiving great attention. The purple sweet potato, which has recently attracted attention as a new natural food coloring source, was cultivated by introducing a variety known as Sancheonja, which was native to Kyushu, in Japan. have. In addition to starch and protein, purple sweet potatoes are rich in vitamins, minerals, and dietary fiber, and in particular, they contain large amounts of water-soluble anthocyanin pigments known as physiologically functional substances. Among the extracts derived from purple sweet potato, anthocyanin is a variety of fruits, flowers, and fruits that have shades of red, scarlet, mauve, violet and blue. It is known that about 300 kinds of anthocyanins exist in nature as water-soluble pigments in leaves, roots, and other storage organs. The stability of the pigment is affected by pH, sugars, organic acids, metal ions, light irradiation, etc. to anthocyanin pigments isolated from the purple sweet potato. It was reported that the impact was greater and that stability could be enhanced by blocking light upon storage. In addition, purple sweet potatoes have been found to contain caffeoylquinic acid, which is known to have antitumor, antihyperglycemic, anti-inflammatory, antimutagenic, ATP production, neuroprotective effects, and is not only functional for natural pigment extraction. Various applications are expected for processed foods such as beverages, noodles, and baking. Therefore, it is expected to be used as a raw material of high-quality physiological functional foods or health supplement products, and the growing area of purple sweet potatoes is increasing.

Anthocyanins are widely used as food additives as water-soluble pigments widely distributed in the plant kingdom. Anthocyanin is a water-soluble natural pigment mainly distributed in fruits, vegetables, flowers, etc. It has various colors such as red, blue, and purple. It is one of the polyphenolic compounds called vitamins of the 21st century. Known.

Anthocyanin pigments that appear red in fruits and vegetables are easily destroyed by various factors such as oxygen, sunlight, pH, and temperature, so foods containing anthocyanin, such as jams and fruit juices, are beautiful and natural during processing and storage. It turns from red or purple to brown, resulting in deterioration of quality. Anthocyanin natural pigments in aqueous solution are reddish and more acidic. Neutralize this solution to light alkaline liquid and turn purple. Unalkaline solution turns blue. If you add a mountain upside down, it goes back through purple and returns to its original red color.

Cyclodextrins are produced by the action of starch and sugar transferase (EC 2.4.1.19 cyclodextrin glycosyltransferase (CGTase)), a ring-shaped, non-reducible, non-reducing, 6-8 glucose linked by α-1,4 glucoside bonds. Maltooligosaccharides. Due to the difference in hydroxyl groups between the inside and outside of the donut structure, the inside is hydrophobic and the outside is hydrophilic. This structural characteristic shows the trapping of hydrophobic organic compounds in the cyclic cyclic oligosaccharide, which protects photodegradable substances, improves color selection, stabilizes garlic oil flavor during storage, removes odor during food and drug storage, Citrus drinks are used for various physicochemical purposes such as removing bitter taste of naringin and emulsifying poorly soluble substances.

In general, vermicelli is made from starch, such as potatoes and sweet potatoes, and is also called homyeon, and is widely used as a food commonly eaten in various feasts, households, and sosa in Korea.

Looking at the manufacturing process of this vermicelli, first, a portion of the raw starch is mixed with alum and water to make a paste by applying heat to make a paste for the vermicelli, and then through a container with a lot of holes (noodle frame) Free fall in a pot with boiling water, and when the noodles rise, cool them with cold water, hang them on a mold to remove moisture, ripen and freeze them, thaw it again in cold water and dry it before commercialization.

The general vermicelli prepared by such a known manufacturing method is a raw material of potato or sweet potato starch as its main ingredient. It had a disadvantage that could not be ingested.

In Korea, there are many kinds of unique traditional foods that have been introduced for a long time, but the situation is neglected to sanitize the production of these traditional foods, to develop a manufacturing apparatus, or to scientifically prove and develop the effects on traditional foods.

Therefore, it is necessary to develop a functional product that has diversified the traditional foods of various types, traditional color, texture, taste and aroma of traditional foods in addition to the unique ingredients of traditional foods.

Noodles that correspond to these traditional foods, too, are mainly made of potato or sweet potato starch, so consumers are limited to eating only carbohydrates that are unique to the noodles.

In addition, the consumption of maintenance foods is increased due to westernized diet, regardless of age or gender, and in the light of diets lacking fiber due to lack of vegetables, the active metabolism and activity (stress) generate a lot of free radicals to promote aging. In the light of modern people's lives, the development of functional noodles containing antioxidant active ingredients and fiber is urgently needed to enhance and diversify the products of our traditional foods to improve the functionality of our traditional foods and to help public health.

Korean Patent Registration No. 0495245 discloses a functional vermicelli and its manufacturing method, and Korean Patent Registration No. 0826824 discloses a vermicelli and its manufacturing method, which is different from the method of preparing a vermicelli added with purple sweet potato of the present invention. Do.

The present invention is derived from the above requirements, in the present invention, by adding purple sweet potato to the conventional nutrient-deficient, it has an antioxidant activity effect, and contains anthocyanin, a natural pigment, as well as purple flavor, It can be ingested together with functional ingredients is very beneficial to human health, and its purpose is to provide a method for producing purple sweet potato vermicelli with improved palatability by maintaining a constant taste and quality with a soft texture and a smooth texture.

In order to solve the above problems, the present invention provides a method for producing purple sweet potato vermicelli with enhanced antioxidant activity, characterized in that the production by adding purple sweet potato.

In addition, the present invention provides a purple sweet potato vermicelli having enhanced antioxidant activity prepared by the above method.

According to the present invention, the vermicelli according to the present invention is a vermicelli enhanced in functionality of purple sweet potato powder and anthocyanin natural pigment derived from purple sweet potato. It contains abundantly, sweet potato-derived fiber prevents constipation and releases sodium into the body to lower blood pressure. Anthocyanin natural pigment, which has excellent antioxidant activity, can suppress aging by removing active oxygen due to metabolic activity and stress. You can expect physiological function.

In addition, by using acidulant to sharpen the anthocyanin pigment contained in the vermicelli, using natural thickeners such as gum and pectin, not only provides a soft and elastic vermicelli, but also flavor by β-cyclodextrin (β-cyclodextrin) Stabilizing action of the ingredients and natural pigments can provide a vermicelli excellent in flavor and palatability.

Figure 1 is a schematic of the manufacturing process of the purple sweet potato vermicelli of the present invention.

In order to achieve the object of the present invention, the present invention provides a method for producing the purple sweet potato noodles with enhanced antioxidant activity, characterized in that the addition of the purple sweet potato in the conventional production method.

The method for producing the purple sweet potato vermicelli of the present invention is specifically

(a) adding starch to the stirred mixture by mixing acidulant, thickener and water, followed by stirring to prepare pooled water;

(b) adding starch and purple sweet potato powder to the paste of step (a) for kneading;

(c) removing the air remaining in the dough by putting the dough of step (b) in a vacuum and then shaping the noodle;

(d) cooling and cutting after shaping the molded cotton wool of step (c);

(e) cooling and aging the cut cotton wool of step (d) and then freezing; And

(f) thawing the frozen noodle treated in step (e) and then may include natural drying and hot air drying.

More specifically

(a) adding 0.01 to 0.05 parts by weight of acidulant, 0.01 to 0.05 parts by weight of thickener and 35 to 45 parts by weight of water, and then adding 1 to 5 parts by weight of starch to the stirred mixture to prepare a pool water;

(B) step of kneading 50 ~ 60 parts by weight of starch and 1 ~ 5 parts by weight of purple sweet potato powder into the pool water of step (a);

(c) putting the dough of step (b) into a vacuum of 65 to 75 mmHg to remove air remaining in the dough and then shaping the noodle into a cotton ball;

(d) after the molded cotton wool of step (c) is gelatinized in water at 90 to 100 ° C. for 40 to 50 seconds, and placed in 20 to 30 ° C. water for cooling and cutting for 20 to 30 seconds;

(e) After dipping the cut noodle in step (d) in water at 20 to 30 ° C., aging at 15 to 25 ° C. for 10 to 14 hours, and then ripening the noodle at −5 to −7 ° C. And, the freezing treatment for 20 to 28 hours while lowering the temperature to -20 ~ -30 ℃; And

(f) thawing the frozen noodle treated in step (e) in purified water at 15-25 ° C. for 6-7 minutes, and then may include natural drying and hot air drying.

Most specifically

(a) adding 0.01 parts by weight of acidulant, 0.02 parts by weight of thickener and 39.87 to 39.97 parts by weight of water to add 5 parts by weight of starch to the stirred mixture to prepare a pool water;

(b) step of kneading 54 parts by weight of starch and 1 part by weight of purple sweet potato powder into the paste water of step (a);

(c) putting the dough of step (b) into a vacuum apparatus of 70 mmHg to remove the air remaining in the dough and then shaping the noodle;

(d) after the molded cotton wool of step (c) is gelatinized in water at 95 ° C. for 40 to 50 seconds, and placed in 27 ° C. water for cooling and cutting for 20 to 30 seconds;

(e) The cut cotton wool of step (d) is cooled by soaking in water at 25 ° C., aged at 15 to 25 ° C. for 12 hours, and then pre-cooled at −5 to −7 ° C., −25 Freezing for 24 hours while lowering the temperature to ℃; And

(f) thawing the frozen noodle treated in step (e) in purified water at 20 ° C. for 6-7 minutes, and may include natural drying and hot air drying.

In the method of the present invention, the starch of step (a) or (b) may be one or more selected from the group consisting of potato starch and sweet potato starch, preferably may be sweet potato starch, but is not limited thereto.

In addition, in the method of the present invention, the acidulant of step (a) may be at least one selected from the group consisting of citric acid, malic acid and vitamin C, preferably citric acid, the pH of the dough with acidulant 2.5 ~ 5.5 By adjusting the color of purple sweet potato anthocyanin natural pigment can be clear.

In addition, in the method of the present invention, the thickener of step (a) may be one or more selected from the group consisting of locust bean gum, xanthan gum, guar gum, carrageenan and pectin, preferably xanthan gum, the thickener By adding it, it is possible to soften the texture difficulty of the instant dough caused by the purple sweet potato fiber.

In addition, in the method of the present invention, a natural sweet potato derived from purple sweet potato may be added to 0.01 to 1.0 parts by weight, preferably 0.05 parts by weight to the mixture of step (a), but is not limited thereto. .

In addition, in the method of the present invention, β-cyclodextrin (β-cyclodextrin) may be added to 0.01 ~ 1.0 parts by weight, preferably 0.05 parts by weight may be added to the mixture of step (a), The addition of β-cyclodextrin can stabilize the anthocyanin natural pigment and purple sweet potato flavor.

In addition, in the method of the present invention, the temperature of the pool water of step (a) may be 63 ~ 70 ℃, preferably 68 ℃, but is not limited thereto.

In addition, in the method of the present invention, the temperature of the dough of step (b) may be 43 ~ 50 ℃, but is not limited thereto.

The present invention also provides a purple sweet potato vermicelli having enhanced antioxidant activity prepared by the above method.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: manufacturing method

(a) 0.01 part by weight of citric acid and 0.02 part by weight of xanthan gum were added to 39.97 parts by weight of purified water in the range of 95-100 ° C., and stirred with a kneader to obtain a uniform mixture. Then, 5.0 parts by weight of sweet potato starch was added to the mixture, followed by mixing and stirring. 45.0 parts by weight of pool water at < RTI ID = 0.0 >

(b) 54 parts by weight of sweet potato starch and 1.0 part by weight of purple sweet potato powder were mixed with the mixture of step (a) and put into a kneader about 50 times per minute and stirred well. At this time, the pH of the dough was 2.5 to 5.5, and the dough was The product temperature of was 43-50 degreeC.

(c) The dough of step (b) was put into a vacuum of 70 mmHg to remove the air remaining in the dough, and then put into a molding machine to adjust the vibration and height, and was molded into cotton ball.

(d) The molded cotton wool of step (c) was gelatinized in water at 95 ° C. for 40 to 50 seconds, and then cooled in 27 ° C. water for 20 to 30 seconds.

(d) After the molded noodle in step (c) was gelatinized in water at 95 ° C. for 40 to 50 seconds, it was placed in water at 27 ° C. and cooled and cut for 20 to 30 seconds.

(e) The cut cotton wool of step (d) is cooled by soaking in water at 25 ° C., aged at 15 to 25 ° C. for 12 hours, and then pre-cooled at −5 to −7 ° C., −25 Frozen for 24 hours while slowly lowering the temperature to ℃.

(f) After thawing the frozen noodle in step (e) in purified water at 20 ℃ for 6-7 minutes and then dried naturally and hot air.

Manufacturing example  2: manufacturing method

(a) 0.01 parts by weight of citric acid and 0.02 parts by weight of xanthan gum were added to 39.92 parts by weight of purified water in the range of 95-100 ° C. and stirred with a kneader to obtain a uniform mixture, and then 5.0 parts by weight of sweet potato starch and natural sweet potato derived from purple sweet potato. 0.05 part by weight of the dye was added and stirred to make 45.0 parts by weight of the pool water at about 68 ° C.

(b) 54 parts by weight of sweet potato starch and 1.0 part by weight of purple sweet potato powder were mixed with the mixture of step (a) and put into a kneader about 50 times per minute and stirred well. At this time, the pH of the dough was 2.5 to 5.5, and the dough was The product temperature of was 43-50 degreeC.

(c) The dough of step (b) was put into a vacuum of 70 mmHg to remove the air remaining in the dough, and then put into a molding machine to adjust the vibration and height, and was molded into cotton ball.

(d) The molded cotton wool of step (c) was gelatinized in water at 95 ° C. for 40 to 50 seconds, and then cooled in 27 ° C. water for 20 to 30 seconds.

(d) After the molded noodle in step (c) was gelatinized in water at 95 ° C. for 40 to 50 seconds, it was placed in water at 27 ° C. and cooled and cut for 20 to 30 seconds.

(e) The cut cotton wool of step (d) is cooled by soaking in water at 25 ° C., aged at 15 to 25 ° C. for 12 hours, and then pre-cooled at −5 to −7 ° C., −25 Frozen for 24 hours while slowly lowering the temperature to ℃.

(f) After thawing the frozen noodle in step (e) in purified water at 20 ℃ for 6-7 minutes and then dried naturally and hot air.

Manufacturing example  3: manufacturing method

(a) 0.01 parts by weight of citric acid and 0.02 parts by weight of xanthan gum were added 39.87 parts by weight of purified water in the range of 95 to 100 ° C. and stirred with a kneader to obtain a uniform mixture, and then 5.0 parts by weight of sweet potato starch and natural sweet potato derived from purple sweet potato. 0.05 parts by weight of the pigment and 0.05 parts by weight of β-cyclodextrin were added and stirred to prepare 45.0 parts by weight of the pool water at about 68 ° C.

(b) 54 parts by weight of sweet potato starch and 1.0 part by weight of purple sweet potato powder were mixed with the mixture of step (a) and put into a kneader about 50 times per minute and stirred well. At this time, the pH of the dough was 2.5 to 5.5 The product temperature of was 43-50 degreeC.

(c) The dough of step (b) was placed in a vacuum of 70 mmHg and the air remaining in the dough was removed.

(d) The molded cotton wool of step (c) was gelatinized in water at 95 ° C. for 40 to 50 seconds, and then cooled in 27 ° C. water for 20 to 30 seconds.

(d) After the molded noodle in step (c) was gelatinized in water at 95 ° C. for 40 to 50 seconds, it was placed in water at 27 ° C. and cooled and cut for 20 to 30 seconds.

(e) The cut cotton wool of step (d) is cooled by soaking in water at 25 ° C., aged at 15 to 25 ° C. for 12 hours, and then pre-cooled at −5 to −7 ° C., −25 Frozen for 24 hours while slowly lowering the temperature to ℃.

(f) After thawing the frozen noodle in step (e) in purified water at 20 ℃ for 6-7 minutes and then dried naturally and hot air.

Example  1: sensory properties

In order to test the quality of the vermicelli prepared according to Preparation Examples 1, 2, and 3, sensory tests were compared for color, gloss, softness, chewyness, and total acceptability. Sensory evaluation was performed by 12-point sensory test on 12 trained sensory test personnel. The results are as shown in Table 1 below, and used as a control vermicelli (white) that is currently in the market.

10 points: very good, 5 points: normal, 1 point: very bad

Table 1 shows that the vermicelli according to Preparation Examples 1, 2 and 3 showed better results than the commercial vermiculite (white) in terms of color taste and softness of texture, and also showed excellent results in overall acceptability.

Comparison of the preference between the vermicelli and the vermicelli of commercial examples 1, 2 and 3               Item Current surface of Preparation Example 1 Current surface of Preparation Example 2 Current surface of Preparation Example 3 Commercial vermicelli Symbol of color 6.55 (*) 7.31 (*) 7.36 (*) 5.80 Glossiness 6.92 7.01 7.11 6.83 Symbol of tenderness 7.17 (*) 7.20 (*) 7.23 (*) 6.60 Symbol of chewy 6.92 6.95 7.00 6.80 Overall preference 6.82 7.15 (*) 7.20 (*) 6.80

(*) In the same column indicates a significant difference in 95%.

Example  2: antioxidant activity

The antioxidant activity of the functional vermicelli prepared according to Preparation Examples 1, 2 and 3 was confirmed through the DPPH free radical scavenging ability with the commercial vermicelli (white). DPPH free radical scavenging ability was determined by Blois and Lee et al. (Blois MS, 1958; Lee JS et. al ., 1997). That is, 0.1 mM DPPH solution was prepared by dissolving DPPH (1,1-diphenyl-2-picrylhydrazyl) in ethanol. Samples were diluted 1/10, 1/100, 1/1000, 1/10000 and mixed 1: 1 with 0.1 mM DPPH solution, resulting in dilution drainages of 1/20, 1/200, 1/2000, 1/20000 This was processed. After reaction at 37 ° C. for 30 minutes, absorbance at 517 nm was measured and the hydrogen donating ability was calculated from the following equation compared with the sample-free control. Ascorbic acid (Ascorbic acid) is an antioxidant comparable substance was dissolved in ethanol to 10 ug / ml and treated in the same manner as above to compare the antioxidant capacity.

DPPH free radical scavenging activity (%) = ｛1- (A-B / C)｝ × 100

A: Absorbance after reacting the sample extract with DPPH

B: absorbance after reacting with sample extract and ethanol

C: absorbance after reacting ethanol and DPPH

Antioxidant Activity (%) of Vermicelli and Commercial Vermicelli (White) in Preparation Examples 1, 2, and 3 Item Current surface of Preparation Example 1 Current surface of Preparation Example 2 Current surface of Preparation Example 3 Commercial vermicelli Antioxidant activity (%) 7.7% 34.7% 36.4% 0.2%

According to Table 2, the antioxidant activity was found in the order of Preparation Example 3, Preparation Example 2, Preparation Example 1, and commercially available vermicelli, which were due to the effects of natural anthocyanin pigments of vermicelli and commercial vermicelli according to Preparation Examples 1, 2, and 3, As shown in Table 3, the antioxidant activity was high at the high redness associated with the anthocyanin content, which was in agreement with the redness order.

Example  3: chromaticity

The results of comparing the chromaticity of the vermicelli according to Preparation Examples 1, 2, and 3 and commercial vermicelli (white) with L (brightness), a (redness) and b (yellowness) are shown in Table 3 below. According to Table 3, redness was shown in Preparation Example 3> Preparation Example 2> Preparation Example 1 > commercially available vermicelli, and the preparation Example 3 to which purple sweet potato and natural sweet potato anthocyanin derived from purple sweet potato were added was most red. The antioxidant activity of showed the same result as high in the above order.

Manufacturing example  Chromaticity of 1, 2 and 3 vermicelli and commercial vermicelli (white) Item Current surface of Preparation Example 1 Current surface of Preparation Example 2 Current surface of Preparation Example 3 Commercial vermicelli L value 31.86 27.26 26.33 61.49 Redness (a value) 8.66 12.33 13.26 1.63 Yellowness (b value) 3.31 -0.46 -1.54 11.43

Claims (10)

A method for producing purple sweet potato vermicelli with enhanced antioxidant activity, characterized in that it is prepared by adding purple sweet potato. The method of claim 1,
(a) adding starch to the stirred mixture by mixing acidulant, thickener and water, followed by stirring to prepare pooled water;
(b) adding starch and purple sweet potato powder to the paste of step (a) for kneading;
(c) removing the air remaining in the dough by putting the dough of step (b) in a vacuum and then shaping the noodle;
(d) cooling and cutting after shaping the molded cotton wool of step (c);
(e) cooling and aging the cut cotton wool of step (d) and then freezing; And
(F) Method of producing a purple sweet potato vermicelli with enhanced antioxidant activity, characterized in that it comprises the step of thawing the frozen noodles in step (e) after the natural drying and hot air drying. The method of claim 2, wherein the starch of step (a) or (b) is at least one selected from the group consisting of potato starch and sweet potato starch. The method of claim 2, wherein the acidulant of step (a) is at least one selected from the group consisting of citric acid, malic acid and vitamin C. The method of claim 2, wherein the thickener of step (a) is at least one selected from the group consisting of locust bean gum, xanthan gum, guar gum, carrageenan and pectin. The method of claim 2, wherein the natural pigment derived from the purple sweet potato is further added to the mixture of step (a). The method of claim 2, wherein β-cyclodextrin is added to the mixture of step (a). The method of claim 2,
(a) adding 0.01 to 0.05 parts by weight of acidulant, 0.01 to 0.05 parts by weight of thickener and 35 to 45 parts by weight of water, and then adding 1 to 5 parts by weight of starch to the stirred mixture to prepare a pool water;
(B) step of kneading 50 ~ 60 parts by weight of starch and 1 ~ 5 parts by weight of purple sweet potato powder into the pool water of step (a);
(c) putting the dough of step (b) into a vacuum of 65 to 75 mmHg to remove air remaining in the dough and then shaping the noodle into a cotton ball;
(d) after the molded cotton wool of step (c) is gelatinized in water at 90 to 100 ° C. for 40 to 50 seconds, and placed in 20 to 30 ° C. water for cooling and cutting for 20 to 30 seconds;
(e) After dipping the cut noodle in step (d) in water at 20 to 30 ° C., aging at 15 to 25 ° C. for 10 to 14 hours, and then ripening the noodle at −5 to −7 ° C. And, the freezing treatment for 20 to 28 hours while lowering the temperature to -20 ~ -30 ℃; And
(f) thawing the frozen noodle treated in step (e) in purified water at 15-25 ° C. for 6-7 minutes, followed by natural drying and hot air drying to enhance antioxidant activity. Method of making purple sweet potato vermicelli. The method according to claim 8, wherein 0.01 to 1.0 parts by weight of natural pigment derived from purple sweet potato and 0.01 to 1.0 parts by weight of β-cyclodextrin are added to the mixture of step (a). Purple sweet potato vermicelli, wherein the antioxidant activity is enhanced by the method of any one of claims 1 to 9.

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