KR20120081905A - Inulin-rich dried jerusalem artichoke and its powder and the preparing method of them - Google Patents

Abstract

PURPOSE: Dried helianthus tuberosus containing abundant amount of inulin, helianthus tuberosus powder, and a producing method thereof are provided to control the postprandial elevation of blood glucose, and to offer improved cholesterol adjustment function. CONSTITUTION: A producing method of dried helianthus tuberosus comprises the following steps: cutting washed helianthus tuberosus in the thickness of 0.1-1cm, and heating the cut helianthus tuberosus at 20-100 deg C for 5-180 minutes using microwaves, infrared rays, or far infrared rays; and drying the heated helianthus tuberosus at 30-100 deg C for 5-300 minutes. A producing method of helianthus tuberosus powder comprises the following steps: mixing washed helianthus tuberosus with an enzyme inhibitor, an antioxidant, or a neutralizer; heating the mixture at 20-100 deg C for 5-180 minutes after crushing the mixture; and drying the heated mixture at 30-100 deg C for 5-300 minutes.

Description

Inulin-rich dried Jerusalem Artichoke and its powder and the preparing method of them}

The present invention relates to a dry pork and pig potato powder rich in inulin, and to a method of manufacturing the same, and more particularly to a dried pork and pork potato powder having abundant original natural inulin that a pig potato has It is about. 'Inulin-rich dried pork potato and pork potato powder' of the present invention is inactivated inulinase in pork potato and dried pork potato containing more than 80% of the original natural inulin that the pig potato has after processing It means pork potato powder.

Unlike the United States, in which obesity and overweight lead to diabetes, Korea is characterized by an almost small number of obese populations and a similar incidence of diabetes. Diabetes is mainly caused by the elderly in the West, but the increase in the number of young adults in their 30s and 40s in Korea is another feature of diabetes in Korea. As a result, diabetes mellitus has been lengthened, and blindness caused by chronic complications, end stage renal failure, nerve disease, lower extremity cuts, and infectious diseases are greatly increased. This has led to cost escalation both socially and economically. Diverse efforts to prevent diabetes or obesity are urgently needed.

Inulin has a molecular weight of 3,000 to 5,000. It is a kind of storage polysaccharide contained in the root of Asteraceae, Lilium, etc., or in cells of some streptococci, and it is widely distributed in nature and has colloidal shape on the tubers and roots of chicory plants such as Dahlia, Swine Potato, Moth, etc. It is a kind of water-soluble dietary fiber present. Inulin is easily decomposed by inulin hydrolase (inulase), dilute acid, etc., and is a white solid, unlike starch, which has physical properties of melting in hot water.

Inulin is a type of prebiotics that does not decompose in the stomach and small intestine, but rather migrates to the large intestine, leading to microorganisms in the colon, especially bifidobacterium bifidobacterium. bifidum ) is a non-degradable dietary ingredient that has a beneficial effect on humans by selectively stimulating growth or selectively stimulating microorganisms or limited microbial counts. Prebiotics microbially produce nutrients such as antibiotics, vitamins and growth promoters in the large intestine, improving intestinal function and enhancing the bioavailability of minerals.

Inulin also increases excretion, improves diarrhea prevention and immune function, and ultimately promotes animal growth (Cummings, et al., Brit. J. Nutr., 87: S145, 2002; Patterson et al., Poult. Sci., 82: 627, 2003; George et al., Brit. Med. J., 318: 999, 1999). For this reason, attempts are being made to develop bioactive prebiotics market using inulin in developed countries such as Europe, USA, Japan and the like.

According to the Health Functional Food Standards and Standards (Korea Food and Drug Administration Notice 2008-12) revised by the Korea Food and Drug Administration in 2008, inulin has the function of improving cholesterol, suppressing post-prandial blood sugar rise, and facilitating bowel activity. Have. Inulin is a low-calorie polysaccharide, which is difficult to decompose by human digestive enzymes, and even if it is decomposed and absorbed, fructooligosaccharide is absorbed, so that the blood sugar level is hardly raised. The daily intake required to express the function of cholesterol regulation is 9-10g as inulin, and the daily intake required to help suppress postprandial blood sugar increase is 9-10g as the inulin, and the daily intake required to express the function of smoothing bowel activity is As inulin, it is 8-20g. Inulin is one of the dietary fibers recognized by the Food and Drug Administration with scientific evidence.

Fructooligosaccharides (GF2 ~ GF7) are produced by inulin decomposing by enzymes or acid hydrolysis. Fructooligosaccharides have been reported by the Korea Food and Drug Administration to show improvement in the intestinal environment due to the growth of beneficial bacteria such as bifidus and inhibition of harmful bacteria, smooth bowel activity, and calcium absorption. In addition, when healthy adults consume 2.5-15 g of fructooligosaccharides per day, they can expect formal function, intestinal function, and calcium absorption. Therefore, the daily intake of fructooligosaccharide is suggested by the Korea Food and Drug Administration based on the functional human application test data 3 ~ 8 g. The functional components of fructooligosaccharides are GF2 (kestose), GF3 (nystose) and GF4 (fructofuranosylnystose).

Pork Potato contains both inulin and fructooligosaccharides, improving cholesterol control, suppressing post-prandial blood sugar elevation, improving intestinal circumstance by proliferating beneficial bacteria and suppressing harmful bacteria, facilitating bowel activity and enhancing calcium absorption. It can be usefully used as a health food ingredient having.

Pork Potato is a perennial herb of the Compositae, Helianthus Linne, native to North America and distributed throughout Korea. The roots of the potatoes contain 15% of inulin and the plant contains the most inulin. Inulin amount of dried pork potatoes also accounts for 65 ~ 70% of dry weight (Kim Dong-hoon, Food Chemistry, p319 ~ 320, Kwakdang, 1988).

The name of the medicinal product of swine potato is Gukwoo, and according to Ungokbon Herbology (Joo Yeong-seung, Seolim-jae, 2004), pig potato has the effect of blue fever and it has antipyretic effect on fever and bowel fever. It has a therapeutic effect on vaginal injury and fracture pain, tastes sweet and is cold (Patent Office, Korean Traditional Knowledge Portal, 2007. 12. 06).

Swine potatoes with a variety of physiologically useful functions have recently been inclined to use functional foods in anticipation of prevention and improvement of diseases as the incidence of chronic degenerative diseases increases. In recent years, it has been reported that there are various effects such as diabetic improvement effect, anti-obesity effect, blood insulin and neutral lipid reduction effect, and colon cancer suppression effect. Nevertheless, the development of healthy functional foods using pork potatoes has been rarely done in the past because foods of low nutritional importance were low in calories. Nowadays, abundant diets require fewer calories and supplements with fiber and trace elements, so the health functional foods using pork potatoes are growing in importance.

However, swine potatoes can be harvested from autumn to spring, but have a low shelf life, and when stored at room temperature, are easily decomposed by enzymes and have a thin epidermis. In order to solve this problem, the low-temperature storage method is mainly used, which is expensive and difficult to store long-term, as well as poor taste due to the smell of erin and peculiar smell of pork. There is a method of eating pork potatoes, dried and eaten, but the method of eating hot water, there is a problem in that the effective ingredients in the process of steaming because there are many soluble components such as water-soluble dietary fiber. In addition, the method of drying and eating by the method of the prior art method of eating and eating is a situation that is not easily used because there is a problem that is easily degraded by enzymes of pork potatoes. Due to these problems, despite the fact that the pork potato has a variety of health functionalities, steady consumption is difficult and is not widely used.

Compositions and health foods for preventing or treating diabetes or obesity including pork potato extract are disclosed in Republic of Korea Patent Publication No. 2010-0033064, 2007-0005317, 2006-0041438 and Republic of Korea Patent No. 591539, 595920 It is disclosed and can prevent or ameliorate obesity or type 2 diabetes by increasing lipid metabolism in the body, such as increasing the content of carnitine in the blood and / or liver, reducing total cholesterol and triglyceride levels in the liver, and total cholesterol in the blood. It is disclosed in the Republic of Korea Patent Publication No. 10-2010-0033064 a composition comprising a pig potato extract.

In addition, in the past, there have been previous studies on alcohol production, inulinase production, fructose production, etc., but no method of preparing dried pork potatoes rich in inulin has been studied.

Since purified inulin, which is extracted from pork potato, lowers blood sugar in humans, pig potato can be used as a functional food material for preventing diabetes. Inulin is not degraded by human gastric juice and digestive enzymes, and 80% reaches the large intestine and is fermented by the intestinal microorganisms, thereby selectively stimulating the growth of beneficial microorganisms in the intestine and inhibiting the growth of harmful microorganisms. The effect is reported to be great (Gibson, GR, J. Nutr., 129: 1438S, 1999; Schiffrin, EJ, Innovation Food Tech., 34, 2003; Hidaka, H. et al., Bifidobacteria Microflora., 5: 37-50, 1986).

 Inulin of swine potato has a problem that can be degraded by inulase (enzyme which breaks down inulin of fructose into fructose) produced under natural conditions (Biotechnology letters, 2005, 9: 1573-6776). Inulin of pork potato also has a problem in that the content of inulin is reduced by self-extinguishing, if not performed immediately after harvesting. Due to this, the pork potato has a low shelf life, and when stored at room temperature, inulin is easily decomposed, and the epidermis is thin so that it dries quickly. Therefore, the current method of using at low temperatures, but this is expensive, due to this situation is difficult to long-term storage.

In addition, it is beneficial to the human body, but when eaten raw, there is a taste of taste falls and overeating causes diarrhea.

In order to solve the problem of storage and the problem caused by the intake of live pig detection Korean Patent No. 10-0652479 The method of manufacturing dried steamed pork potato with high antioxidant activity provides a method of manufacturing steamed dried pork potato powder, which is easy to consume all year by eliminating the arine taste of swine potatoes, improving the sweetness and improving the taste. -0959626 (name of invention: The method of manufacturing tea using swine potato, and the pork potato tea produced by the same) provides a method of producing tea using a pig potato. However, Korean Patent No. 10-0652479 discloses a method for preparing dried pork potatoes, after washing the pig potatoes, drying them at 50 to 80 ° C. for 24 to 26 hours to prepare pre-processed dried pork potatoes and steaming at 100 ° C. for 3 hours. Steamed for a while, the steamed product was put back into the dryer and dried for 2 hours at 65 ° C. for 18 hours, and then dried at 70 ° C. for 18 hours. In the drying step to adjust the temperature inside the dryer to 65 ~ 70 ℃ to dry the pig potatoes for 70 to 75 hours, these prior art has a problem that inulin decomposes and browning phenomenon occurs. When heat treatment is performed for a long time during drying, extraction, and processing of pork potato, inulin is decomposed into glucose (G), fructose (F) and disaccharide (GF) which have little physiological effect. The Korean Patent Nos. 10-0652479 and 10-0959626 have a problem in that inulin is decomposed due to prolonged heating and inulinase activity in a pretreatment step and a drying step.

If you solve the problem of inulin decomposition can be produced pork potato flour and inulin-rich dried pork potato, inulin-rich dried pork with potatoes and pork potato powder, improve cholesterol control and suppress the postprandial blood glucose rise, yuikgyun proliferation and Due to the suppression of harmful bacteria, it can be usefully used for various purposes as a health food material having the function of improving the intestinal environment, facilitating bowel movements, and promoting the absorption of calcium.

The present invention solves the problem of inulin decomposing as described above, and provides a method for producing inulin-rich dried pig potato and pork potato powder, as well as improving cholesterol control, inhibiting postprandial blood sugar rise, inhibiting beneficial bacteria growth and harmful bacteria. Therefore, the purpose of the present invention is to provide inulin-rich healthy functional dried pork potato and pork potato powder, which have the functions of improving the intestinal environment, facilitating bowel movements and enhancing calcium absorption.

In order to achieve the above object, the present inventors intensively researched a method for inhibiting the activity of inulinase in swine potatoes while searching for various drying conditions for drying swine potatoes without decomposing inulin when drying swine potatoes. As a method of inactivating the activity of inulinase, a method of heating raw pork potatoes to 80 to 100 ° C. in a short time and adding an inulinase inhibitor were completed.

The present invention is to solve the above problems and to provide a method for producing a variety of uses and inulin-rich dry pork and pork potato powder.

In addition, the present invention improves cholesterol control, suppresses postprandial blood sugar rise, improves intestinal environment due to beneficial bacteria proliferation and suppression of harmful bacteria, facilitates bowel activity, and promotes absorption of calcium. Its purpose is to provide potato and pork potato powder.

The present invention provides a method for preparing inulin-rich dried pork potato, comprising the following steps.

The method for producing inulin-rich dry pork potato of the present invention is a washing step to remove the soil and debris of pig potatoes, the first step and the first step of preparing a pre-treated pig potato by heating for 5 to 180 minutes at 80 ~ 100 ℃ Pre-treatment of the process consists of a second process for producing dried pork potato by drying for 10 to 300 minutes at 30 ~ 100 ℃.

In addition, another method for producing inulin-rich dried pork potatoes is a washing process for removing soil and debris from swine potatoes, inorganic salts such as magnesium and copper, and antioxidants such as vitamin C, and the like at 80 to 100 ° C. It is composed of a first step of preparing a pre-processed pork potato by heating for 5 to 180 minutes and a second step of manufacturing a dried pork potato by drying the pre-treated pork potato in the first process for 10 to 300 minutes at 30 ~ 100 ℃.

In addition, in the case of producing the pork potato powder, the target product can be obtained in a single step without distinguishing the first step and the second step.

In addition, the present invention is to prepare the inulin-rich pig potato powder by pulverizing the dried pork potato prepared by the first process for preparing a pre-processed pork potato and the second process of drying the pre-processed pork potato with a grinder according to a known method Provide a method.

The present invention not only improves the shelf life of swine potatoes, but also provides a method for producing inulin-rich dried pork potato and pork potato powder. The dried pork and pork potato powder prepared according to the method of the present invention improve cholesterol control, inhibit post-prandial blood sugar rise, improve intestinal environment due to beneficial bacteria growth and suppression of harmful bacteria, facilitate bowel movements, and absorb calcium It is a health food ingredient that has a function to enhance and can be usefully used for various purposes utilizing the functionality of inulin and fructooligosaccharide. In addition, since the heating time during the enzyme inactivation and drying of porcine potatoes can be reduced, the method of manufacturing dried pork potato and pork potato powder of the present invention is an economical low-carbon green technology that can save energy.

The present invention is a washing process for removing the soil and debris of pork potatoes; A pretreatment step of inactivating enzymes of washed pork potatoes; A second step of drying the pre-treated pork potato at 30-100 ° C. for 10-300 minutes; It provides a method for producing inulin-rich pig potato powder comprising a grinding step of grinding the dried pork potato.

In another aspect, the present invention provides a method for producing inulin-rich dried pig potato and pork potato powder, characterized in that the addition of a metal salt as an inulinase inhibitor in the first step.

In another aspect, the present invention provides a method for producing inulin-rich dried pig potato and pork potato powder, characterized in that the addition of antioxidants to prevent the oxidation of the pork potato.

In another aspect, the present invention provides a method for producing inulin-rich dried pig potato and pork potato powder, characterized in that the addition of a metal salt and an antioxidant to prevent the oxidation of the pork potato as an inulinase inhibitor in the first step .

Hereinafter, the present invention will be described in more detail.

A washing process for removing dirt and debris from the surface of the harvested pork potatoes in a timely manner;

Pork potatoes harvested between mid-October and early-December, when the highest inulin content is present, can be cleaned in a short time with clean water or an ultrasonic cleaner to remove dirt and debris.

A pretreatment step (first step) of inactivating the enzyme of swine potato;

The washed pork potato is heated at 80 to 100 ° C. for 5 to 180 minutes or microwaves to prepare pretreated pork potato by inactivating the enzyme of the pork potato. The washed pork potatoes can be used for pretreatment in the form of shredders, shredded with cutters to 0.1-1 centimeters thick, or in the form of whole pig potatoes. When sectioning, a thickness of 0.2-0.5 centimeters is preferred. When the whole pork potato is used in the first process, the pre-processed pig potato, which has been compressed to a thickness of 0.1 to 1 centimeter by the press after the first process, can be used in the second process. In addition, the inorganic salt, the antioxidant and the neutralizing agent may be added alone or the inorganic salt, the antioxidant and the neutralizing agent may be added together in the first step. Magnesium Oxide, Magnesium Carbonate, Magnesium Hydroxide, Magnesium Chloride, Magnesium Sulphate, Magnesium Gluconate, Chloride, which can be used as food ingredients Inorganic salts such as copper (Cupric Chloride), copper gluconate (Cupric Gluconate), copper sulphate (Cupric Sulphate), or a processed material to be supplemented with magnesium or copper using food ingredients may be used.

As antioxidants, antioxidants such as cysteine, ascorbic acid, tocopherol and quercetin may be used, but ascorbic acid, tocopherol and quercetin are preferable. Antioxidants can inhibit browning in swine potatoes.

In the first step, the internal temperature of the pretreatment tank is 30 to 100 ° C. and the heating time is 3 to 180 minutes. Preferably, the internal temperature is heated at an internal temperature of 80 to 100 ° C. for 5 to 60 minutes. The heating of the first step of the pork potato may be carried out by microwave irradiation, infrared irradiation or far-infrared irradiation, but microwave irradiation is most preferred. Microwave has the advantage of raising the kinetic energy of the water present in the pig potatoes to heat the pig potatoes to the target temperature in a short time even inside the pig potato sample. This method has the advantage that the inside of the pork potato can be heated simultaneously with the outside and the processing time can be greatly reduced. Moisture evaporated during microwave irradiation can be naturally released or forced to the outside, and can dehydrate 20 to 95% of the water content of swine potatoes. Pork potato pretreated in this process has the advantage of long-term storage without decomposing inulin at room temperature.

A second step (drying step) of drying the pretreated pork potato;

A pre-treated pork potato obtained in the first step is dried at 20 to 100 ° C. for 10 to 300 minutes to prepare inulin-rich dried pork potato. The heating of the second step of the pork potato may be carried out by hot air, direct heat, microwave irradiation, infrared irradiation or far-infrared irradiation, but microwave irradiation is most preferable because the facilities of the first process, which is a pretreatment process, can be used as it is.

The present invention not only shortens the drying time by releasing water under reduced pressure at the same time as microwave irradiation, and also can produce dried ingot-rich potato in anhydrous state. In addition, by adjusting the microwave irradiation time there is an advantage that can be adjusted according to the user's taste of the taste of inulin-rich dry pork and pork potato powder.

The pulverized process of grinding the dried pork potato can be prepared by injecting a rich inulin-rich pig potato powder by pulverizing (100 ~ 1,000 mesh) by a known method. The particle size of the pork potato powder is preferably adjusted according to the use.

Hereinafter, the configuration of the present invention in more detail through specific embodiments. However, it is obvious to those skilled in the art that the scope of the present invention is not limited by the description of the following examples.

One kilogram of swine potato roots are washed well with an ultrasonic cleaner and debris is removed. The washed pork potato is cut into 1 ~ 3mm thick and placed in a pre-treatment tank connected with steam outlet, and heated for 10 minutes by irradiating microwave with 2,450MHz oscillation frequency and 900W of high frequency output. The internal temperature of the pretreatment bath was lowered to 80 ° C. and microwaves of 2,450 MHz oscillation frequency and 700 W of high frequency output were irradiated for 5 minutes to obtain 239.1 grams of dried pork potatoes.

One kilogram of pork potato cut in the same manner as in Example 1 was prepared through a pre-treatment and drying process under the heating conditions shown in Table 1 to prepare a dried pork potato.

One kilogram of pork potato cut in the same manner as in Example 1 was prepared through a pre-treatment and drying process under the heating conditions shown in Table 1 to prepare a dried pork potato.

One kilogram of swine potato roots are washed well with an ultrasonic cleaner and water is removed. The washed pork potato is crushed together with 10 grams of ascorbic acid and 2.5 grams of food grade magnesium sulfate into a pretreatment tank connected to a steam outlet, and heated for 5 minutes by irradiating microwaves with an oscillation frequency of 2,450 MHz and a high frequency output of 900 W. The pretreated pork potato was heated for 40 minutes while maintaining 80 ° C. with hot air to obtain 243.8 grams of dried ingot-rich potato (water content 3.14%).

One kilogram of swine potato roots are washed well with an ultrasonic cleaner and water is removed. The whole washed pork potato is placed in a pretreatment tank connected to the steam outlet and heated for 10 minutes by irradiating microwaves with an oscillation frequency of 2,450MHz and a high frequency output of 900 W. The pretreated whole pork potato was pressed to a thickness of 2 to 5 mm with a press and heated for 60 minutes while maintaining the internal temperature at 80 ° C. with hot air to obtain 293.0 grams (29.60% of water content) of inulin-rich dried pork potato.

Reference Example  1. Preparation of Pork Potato Powder

The dried pork potato obtained by the method of Example 1 to Example 5 was pulverized (100-1,000 mesh) with a grinder by a well-known method, and the inulin-rich pig potato powder was prepared. The particle size of the pork potato powder is preferably adjusted according to the use.

Comparative example  1. Preparation of Dried Pork Potato Slices

Slicing 1,000 grams of pork potato washed with an ultrasonic cleaner thinly to a thickness of 0.5 ~ 1.0cm, put the pork potato in the dryer, dried pig potato for 75 hours by adjusting the temperature inside the dryer to 65 ℃ dried sliced pork potato Got. Place the dried pork potato slices in a stir-fry pan and fry at 75 ° C. for 10-15 minutes.

Comparative example  2. Steam drying  Pig Potato Preparation

1.80 kg of prepared pork potatoes were dried in a dryer and then primarily dried at 50 ° C. for 24 hours, and steamed at 100 ° C. for 3 hours using steam to prepare steamed products. The steamed product was put in a drier again and then secondarily dried at 65 ° C. for 18 hours, and then dried at 70 ° C. for 18 hours.

Test 1. Observation of water content and browning phenomenon of dried pork potato

(1) Water content of dried pork potato

When the samples were prepared, the weight and moisture content of the dried pork potatoes were measured with time. The water content was quantified by 105 ° C atmospheric pressure drying in accordance with AOAC standard method.

Table 1 shows the weight and water content of each dried pork potato obtained by the method of Example 1 to Example 5 and the method of Comparative Examples 1 and 2.

Moisture content of the dried pork potato prepared by the technique of the present invention is 3 to 5%, the dry state is very good, but steamed dried pork prepared by the technique of Comparative Example 2 and dried pork potato slice prepared by the technique of Comparative Example 1 The water content of the potatoes is 9.4% and 14.4%, respectively, which is higher than the water content of the dried pork potato prepared by the technique of the present invention.

Heating conditions and weight and moisture content of dried dried pork Plantation: Uiseong-gun, Jigok-myeon, Harvest Date: 2010 October 24) Example weight
(gr) wash
Pork Potato
Sample weight
(gr) Pretreatment
Post process weight
(gr) dry
Weight after drying process
(gr)
Heating condition
(Pretreatment process // drying process) and
Observation moisture
(%)
One weight 1,000 - 239.1 Microwave * / 10 minutes // microwave ** / 10 minutes
No browning phenomenon moisture(%) 76.45 - 3.6
2 weight 1,000 - 241.4 100 ℃ / 15min // 80 ℃ / 60min
No browning phenomenon moisture(%) 76.45 - 5.9%
3 weight 1,000 - 240.8 100 ℃ / 60min // 100 ℃ / 40min
No browning phenomenon moisture(%) 76.45 - 5.3
4 weight 1,000 - 252.1 Microwave * / 10 minutes // 80 ℃ / 60 minutes
No browning phenomenon moisture(%) 76.45 - 4.2
5 weight 1,000 - 239.1 Microwave * / 15 minutes // 80 ° C / 60 minutes
No browning phenomenon moisture(%) 76.45 - 3.6 Comparative Example 1 weight 1,000 - 244.9 65 ℃ // 75 hours
Browning moisture(%) 76.45 - 9.4
Comparative example
2
weight
1,800
699.7
438.3 50 ° C / 24 hours // 100 ° C / 3 hours, 65 ° C / 18 hours, 70 ° C / 18 hours
Browning occurs . Sour smell after drying moisture(%) 76.45 40.5 14.4

Oscillation frequency 2450MHz, high frequency output 900 W

** Oscillation frequency 2450 MHz, high frequency output 700 W

Table 2 shows the weight and water content of the pork potato powder obtained by grinding each dried pork potato obtained according to the method of Example 1 to Example 5.

  Weight and Water Content of Pork Potato Powder Prepared from Dried Pork Potatoes Example 1 Example 2 Example 3 Example 4 Example 5 Pork Potato Powder
Weight (gr)
243.1
240.4
241.8
249.2
242.6 Moisture (gr) 8.6 10.9 9.2 12.1 8.3 Moisture content (%) 3.54 4.53 3.80 4.86 3.42

(2) Observation of browning phenomenon during drying

Browning phenomenon was not observed in the pretreatment and drying process of the present invention, but browning phenomenon was observed in the pretreatment or drying process in Comparative Example 1 and Comparative Example 2. Browning may be disadvantageous when the dried pork and pork potato powders are produced alone or when a complex composition of other foods or medicinal ingredients having physiological effects is produced, the color of the aesthetics is dark and the texture is poor. Inulin-rich dry pig and swine potato powder of the present invention has a natural color as it is without the browning phenomenon, so dried pork and pig potato powder alone or dried pork and pig potato powder and physiological efficacy It is possible to develop a variety of products through the manufacture of a composite composition of other food or medicinal materials.

Test 2. Composition of Water-soluble Carbohydrates from Dried Pork Potatoes

The carbohydrate composition of the hot water extract of the dried pork potato prepared by the method of Example 1 and 2 was compared with the hot water extract of the dried pork potato prepared by the method of Example 1 Tested.

Crude fat is the Soxhlet method, dry ash method, crude protein is the Semimicro-Kjeldahl method using Keltec Auto Analyzer (Tecator), and dietary fiber is the AOAC improved Henneberg-Stohmann using Fibertec System M (Tecator). Carbohydrate was calculated by subtracting the amount of the aforementioned components. In addition, the analysis of calories, etc. was analyzed in accordance with the method of the Food Code.

(One) Raw pork  ingredient

The fat, protein, carbohydrates, fiber, vitamins, calcium, and minerals of raw pork potato (Swine potato grown directly in Uiseong, Gyeongsangbuk-do) were analyzed to obtain the results as shown in Table 3.

Ingredients of raw pork potato (pork potato) Plantation: Uiseong-gun, Jigok-myeon, Harvest Date: 2010 October 24) ingredient content





Raw Pork Potato
(100 grams)
moisture 76.45% Ash  2.36% Fat 0.18% protein 1.89% Inulin 15.00% carbohydrate 18.22% Fibrous 1.72% Polyphenols 1.34%

Mineral Na 13.66 mg Ca 19.72 mg P 96.72 mg Fe 0.62 mg K 546.52 mg Zn 0.36 mg Mg 19.99 mg -
vitamin Vitamin B1 0.07 mg Vitamin C 12.0 mg Vitamin B2 0.05 mg Niacin 1.7 mg Vitamin B6 0.05 mg Folic acid 7 mg calorie 49.7 kcal

(2) dried pork potato Hydrothermal  Extract manufacturer

The mixture of 10g each of inulin-rich dried pork potato prepared by the method of Example 1 and dried pork potato prepared by the method of Comparative Examples 1 and 2 was added to 20 milliliters of water at 80 ° C. using an extractor. The extract was extracted with hot water for an hour and the extract was evaporated under reduced pressure to obtain a dried pork potato extract.

(3) Composition test of water-soluble carbohydrates of dried pork potato

The composition of carbohydrates was analyzed by HPAEC-PAD method. The analysis conditions used in the experiment are as follows.

Detector: ED50 electrochemical detector

Column: Carbopac PA1 analytical (250mm x 4mm) and Carbopac PA1 guard (50mm x 4mm)

Solvent: 100 mM NaOH Flow rate: 1000 μL / min

Column temperature: 30 ^o C Injection volume: 10 μL

(4) Changes in the Composition of Water-soluble Carbohydrates from Dried Pork Potatoes

Drying raw pork potato at 40 ℃ for 51 hours causes glucose, fructose and sucrose to be broken down by the decomposition of sugars or inulin, which has a polymerization degree of 8 or more. The ratio was 20, 27, and 2.5 times higher than the composition ratios of glucose, fructose and sucrose of raw pork. On the other hand, inulin, which had a degree of polymerization of 8 or more, decreased from 70.5% to 26.4%. From this fact, it can be seen that when the raw pork potato is dried for more than 40 ° C for a long time, a large amount of inulin contained in the pork potato is decomposed to increase the glucose, fructose and sucrose, and the oligosaccharide composition ratio also increases (Table 4). Reference).

After drying for 12 hours at 60 ° C, the glucose, fructose and sucrose were decomposed as the sugars of inulin decomposed in the raw pork potato had a degree of polymerization of 8 or more, resulting in glucose, fructose and sucrose. The composition ratio was similar to that of raw pig potatoes dried at 40 ° C for 51 hours, but the total composition ratio was only doubled. Sugars with a degree of polymerization of 8 or more were reduced from 70.5% to 34.8%, and the composition ratio of oligosaccharides represented by GF2 to GF7 was greatly increased from 23.5% to 51.5% (see Table 5).

From these facts, it can be seen that when the raw pork potato is dried for more than 40 ° C. for a long time, a large amount of inulin contained in the pork potato is decomposed to increase glucose, fructose and sucrose, and the oligosaccharide composition ratio increases.

On the other hand, Table 6 shows a change in the composition of the water-soluble carbohydrate of the dried pork potato of Comparative Examples 1 and 2 and Example 1. The inulin composition ratio of dried pork potato prepared by the technique of the present invention was 65.7% of the total water-soluble carbohydrate, and only about 7% of the inulin contained in the raw pork potato was decomposed, but the dried pork potato slice prepared by the technique of Comparative Example 1 The inulin composition ratio of the steamed dried pork potato prepared by the technique of Comparative Example 2 was 5.7% and 4.3% of the total water-soluble carbohydrate, respectively, and about 92% and 94% of the inulin contained in the raw pork potato was decomposed.

Changes in Composition of Water-soluble Carbohydrates of Dried Pork Potatoes Dried at 40 ℃ Plantation: Uiseong-gun, Jigok-myeon, Harvest Date: 2010 October 24) Drying time
(40 ℃) GF GF
(%) GF2 GF3 GF4 GF5 GF6 GF7
(%) > GF7
(%)
Raw Pork Potato 0.1 0.3 5.7 5.4 2.8 3.1 3.6 3.9 4.7
70.5 6.0 23.5
51 hours 2.0 8.2 14.5 6.8 6.1 4.8 5.9 6.1 7.3
26.4 24.7 48.9

G stands for Glucose, F stands for Fructose, GFX (GF, GF2, GF3, GF4, GF5, GF6, GF7, etc.) means glucose as the terminal and X fructose to glucose Lactose refers to a polysaccharide connected in sequence. Generally, polysaccharides of GF2 to GF7 are called oligosaccharides, and polysaccharides having an integer of X or greater than 8 are called inulin.

Compositional Changes of Water-soluble Carbohydrates of Dried Pork Potatoes Dried at 60 ℃ Plantation: Uiseong-gun, Jigok-myeon, Harvest Date: 2010 October 24) Drying time
(60 ℃) GF GF
(%) GF2 GF3 GF4 GF5 GF6 GF7
(%) > GF7
(%)
Raw Pork Potato 0.1 0.3 5.7 5.4 2.8 3.1 3.6 3.9 4.7
70.5 6.0 23.5
12 hours 2.7 6.3 4.7 8.9 6.7 5.4 11.2 9.3 10.0
34.8 13.7  51.5

Composition of Water-soluble Carbohydrates of Dried Pork Potatoes of Comparative Examples 1 and 2 and Example 1 Plantation: Uiseong-gun, Jigok-myeon, Harvest Date: 2010 October 24) Drying time GF GF
(%) GF2 GF3 GF4 GF5 GF6 GF7
(%) > GF7
(%)
Raw Pork Potato 0.1 0.3 5.7 5.4 2.8 3.1 3.6 3.9 4.7
70.5 6.0 23.5
Example 1 1.8 5.8 3.2 7.5 4.9 5.9 1.5 1.3 2.4
65.7 10.8 23.5
Comparative Example 1 7.8 25.4 8.6 9.5 10.9 7.9 7.6 7.2 9.4
5.7 41.8 52.5
Comparative Example 2 5.5 22.4 11.3 9.4 12.8 7.7 8.7 8.5 9.4
4.3 39.2 56.5

Dried pork and pork potato powder are excellent food ingredients that contain vitamins, minerals, and polyphenols that have physiological effects in addition to inulin and fructooligosaccharides.It improves cholesterol control, suppresses post-prandial blood sugar elevation, suppresses beneficial bacteria and inhibits harmful bacteria. As a health food ingredient that has the function of improving the intestinal environment, facilitating bowel movements and enhancing the absorption of calcium, it can be useful for various uses utilizing the functionalities of inulin and fructooligosaccharide. In addition, the dried pig potato, pork potato powder and their hydrothermal extracts rich in inulin of the present invention have no color due to browning, so the dried pork potato, pork potato powder and their hydrothermal extracts have other physiological effects. Or it does not affect the color of the composite composition with medicinal ingredients, so it is possible to develop a variety of products through the manufacture of a composite composition of dried pork and pig potato powder, their hydrothermal extracts and other food or medicinal ingredients with physiological efficacy . The foods to be prepared include all kinds of products such as solid foods, creamy or jam-like semi-flowing foods, gel foods, liquid drinks, etc., which are in the form of capsules, granules, tablets, beverages, etc. Functional beverages and confectionery (sweets, bread, chewing gum, chocolate, ice cream, pudding) and the like.

In addition, the inulin-rich semi-dried pork potatoes obtained in the pretreatment process of the present invention form a good condition for applying the pork potato to the fermented milk products that can be eaten in various forms including polyhedrons such as spherical or hexahedron.

On the other hand, inulin-rich dry pork and pork potato powder may be formulated into tablets, powders, granules, capsules, suspensions, and emulsions in several dosage forms using pharmaceutically acceptable carriers or excipients other than these. . The daily intake of the active ingredient expressed as inulin or inulinino (fructo) oligosaccharide may vary depending on the age, physical condition, weight, etc. of the recipient. In general, it is taken once a day or divided several times a day within the daily intake of the Food and Drug Administration.

Claims (9)

After washing the pork potato, cut the washed pork potato to 0.1 ~ 1.0cm thickness and heat for 5 to 180 minutes at 20 ~ 100 ℃ to prepare pre-processed dried pig potatoes 1st, pre-processed dried pigs of the first step A method for producing inulin-rich dried pork potatoes, comprising a second process of drying potatoes at 30 to 100 ° C. for 5 to 300 minutes.
After washing the pig potatoes, enzyme inhibitors, antioxidants and neutralizing agents were added to the washed pork potatoes alone or two or more together and pulverized with a meat grinder and heated at 20 to 100 ° C for 5 to 180 minutes to prepare dried pork. The first step of manufacturing, the pre-treatment of the first step of drying dried pork potato at 30 ~ 100 ℃ for 5 to 300 minutes to configure a second step to prepare a dried pork potato, inulin rich dry pig potato manufacturing method.
3. The inulin-rich compound according to claim 2, wherein an edible magnesium salt or copper salt is used as an enzyme inhibitor, cysteine, ascorbic acid, tocopherol or quercetin as an antioxidant, and lysine, arginine or histitidine are added as a neutralizing agent. How to make dried pork potatoes
After washing the pig potato, the first step of preparing the pre-processed dried pork potato by heating the washed pork potato at 20 ~ 100 ℃ for 5 ~ 180 minutes at 30 ~ 100 ℃ A method for producing inulin-rich dried pork potatoes, comprising a second step of preparing dried pork potatoes by drying for 5 to 300 minutes.
The method of claim 4, wherein the second step to prepare a dried pig potato by pressing the whole pig potato prepared in the first step and dried for 5 to 300 minutes at 30 ~ 100 ℃ to prepare a dried pig potato Way.
The method of claim 1, 2 or 4, characterized in that the heating source in the first step is microwave, infrared or far infrared and the heating source in the second step is hot air, direct heating, microwave, infrared or far infrared. , Inulin-rich dry pork potatoes.
Inulin-rich dried pork potato of the present invention.
Inulin-rich dry pork potato powder prepared by pulverizing the present invention, characterized in that it is used as a food additives rich inulin potato powder.
  Extract of dried pork potato prepared by hot water extraction of dried ingot potatoes rich inulin of the present invention.