KR20120082779A - The inulin-rich extracts of jerusalem artichoke and the preparing method of them - Google Patents

Abstract

PURPOSE: A helianthus tuberosus extract having abundant amount of inulin, and a producing method thereof are provided to control the blood glucose increase of a user after eating. CONSTITUTION: A producing method of a helianthus tuberosus extract having abundant amount of inulin comprises the following steps: cutting washed helianthus tuberosus in the thickness of 0.1-1cm, and heating the cut helianthus tuberosus at 80-100 deg C for 5-180 minutes using microwaves, infrared rays, or far infrared rays; and inserting the heated helianthus tuberosus into an extraction tank with water, and heating the mixture at 30-100 deg C for 5-300 minutes for compressing and extracting. The cutting process can be replaced into a step of grinding the helianthus tuberosus with an enzyme inhibitor and an antioxidant.

Description

The inulin-rich extracts of Jerusalem Artichoke and the preparing method of them}

The present invention relates to an inulin-rich pig potato extract and a method for producing the same, and more particularly, to a pig potato extract having abundant natural inulin that a pig potato has and a manufacturing method thereof. 'Inulin-rich pig potato extract' of the present invention refers to a pig potato extract containing 80% or more of the original natural inulin that the pig potato has after processing by inactivating inulinase in the pig potato.

Inulin is a kind of storage polysaccharide of plants and is widely distributed in the natural world, and is present in colloidal form in tubers or roots of chicory plants of chrysanthemums such as dahlias, swiss potatoes, and moths. Inulin is easily hydrolyzed by inulin hydrolase (inulase), dilute acid, etc., and is a white solid, unlike starch, which has physical properties that dissolve in hot water. The degree of polymerization of inulin depends on the length of the fructose chain, and for plant-derived inulin, the degree of polymerization ranges from about 8 to 60. The average degree of polymerization is based on the biological dictionary of Iwanami Shoten (Lee Wanamishoten, 2nd edition (1978)). 32-34, Iwanami Shoten's Dictionary of Physics (Iwanami Shoten, 3rd Edition (1979)) describes about 30.

Inulin is a type of prebiotics that does not decompose in the stomach and small intestine, but is transferred to the large intestine to selectively stimulate the growth of microorganisms in the colon, especially bifidobacterium bifidum , or to activate the microorganisms or limit the number of microorganisms. It is a non-degradable diet that selectively stimulates and has a beneficial effect on humans and livestock. Prebiotics microbially produce nutrients such as antibiotics, vitamins and growth promoters in the large intestine, improving intestinal function and enhancing the bioavailability of minerals. In addition, it increases the amount of excretion, prevents diarrhea and improves immune function, and finally 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 control is 9-10 g as inulin, and the daily intake required to help suppress postprandial blood sugar elevation is 9 to 10 g as inulin, and the daily amount necessary to express the function of smoothing bowel activity. Its intake is 8-20g as inulin. Inulin is one of the dietary fibers recognized by the Food and Drug Administration with scientific evidence.

The dietary supplement admits the functional content of dietary fiber supplementation if all the components of dietary fiber exceed 20% of the daily nutrient standard for the purpose of supplementing dietary fiber which is insufficient in a meal. In order to indicate the function of defecation activity, 'cholesterol control' and 'suppression of postprandial blood sugar rise', the scientific basis for each dietary fiber can be used only when it is approved.

Fructooligosaccharides are produced by inulin degradation by enzymes or by 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 is suggested to 3 ~ 8 g based on the functional human application test data. Fructooligosaccharides can be prepared by partial hydrolysis of inulin with inulinase, and the functional components of fructooligosaccharides are GF2 (kestose), GF3 (nystose), and GF4 (fructofuranosylnystose).

Pork potato is a plant that does not contain starch and contains as much as 15% of inulin, which is a polymer of fructose as a main component. Inulin amount of dried pork potatoes also accounts for 65 ~ 70% of dry weight (Kim Dong-hoon, Food Chemistry, p319 ~ 320, Kwakdang, 1988). 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. 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).

There is a growing interest in functional foods associated with the regulation of fat metabolism in the body as part of the prevention of obesity or diabetes, and dietary fiber and non-digestible polysaccharides have been reported to have beneficial effects on these diseases (Am J Clin Nutr 59). : 1242S-1247S, 1994), a representative action of these water-soluble dietary fiber is to lower blood sugar and lipids (Am J Clin Nutr 61: 1115-1119, 1995), to study the use of water-soluble dietary fiber, inulin. Has been going on.

Composition and health food for preventing or treating diabetes or obesity including pork potato extract Korean Patent Publication No. 10-2010-0033064, 2007-0005317, 2006-0041438 and Korea Patent No. 591539, 595920 Although disclosed in Korean Patent No. 1, it prevents or improves obesity or type 2 diabetes by improving lipid metabolism in the body, such as increasing the content of carnitine in the blood and / or liver, reducing the concentration of total cholesterol and triglycerides in the liver and total cholesterol in the blood. A composition comprising a pig potato extract, which can be disclosed, is disclosed in Publication No. 10-2010-0033064.

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 animal gastric juice and digestive enzymes, but 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. Great effect (Gibson, GR, J. Nutr., 129: 1438S, 1999; Schiffrin, EJ, Innovation Food Technology, 34, 2003; Hidaka, H. et al., Bifidobacteria Microflora., 5: 37-50, 1986 ).

Inulin from raw pork potatoes is added to raw foods without processing or directly added to livestock feed. Inulins are produced by natural inulins (enzymes that break down inulin from pig potatoes into fructose). There is a problem that can be broken down (biotechnology letters, 2005, 9: 1573-6776). In addition, plant-derived inulin has a problem in that the content of inulin is reduced by self-extinguishing, if not performed immediately after harvesting.

In addition, pork potato has a low shelf life, and when stored at room temperature, inulin is easily decomposed, and the epidermis is thin, so it has a drawback that it dries quickly. Therefore, the current low temperature storage method is used, but this is expensive, due to this situation is difficult to long-term storage. It is beneficial to the human body, but when eaten raw, it has a taste of taste, and overeating causes diarrhea.

In order to solve the problem of shelf life and the intake of raw pork detection, Korean Patent Registration No. 10-0652479 (name of the invention: a method of manufacturing steamed and dried pork potato with high antioxidant activity) eliminates the arine taste of swine potatoes, Providing a method for producing steamed and dried pork potato powder, which is easily ingested year round by improving preference, Korean Patent No. 10-0959626 (Name of the Invention: Manufacturing method of tea using pork potato and pork potato tea produced by the same) ) Provides a method of making tea using pork potatoes. 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 potato for 70 to 75 hours to produce a steamed dried pork potato.

These prior arts have a problem in that inulin is decomposed and browning occurs. If the heat treatment for a long time during the processing of the pork potato is decomposed into glucose (G), fructose (F), disaccharide (GF) which has little physiological effect. The Korean Patent Nos. 10-0652479 and 10-0959626 have a problem in that inulin is decomposed due to prolonged heating in the pretreatment step and the drying step and the activity of the inulinase of the pork potato itself.

If the problem of decomposition of inulin is solved, it is possible to improve the storage capacity of porcine potatoes and produce inulin-rich pig potato extract, and the inulin-rich pig potato extract improves cholesterol control and suppresses postprandial blood sugar rise, proliferating beneficial bacteria and harmful bacteria Due to its inhibition, 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 enhancing the absorption of calcium.

The present invention is to solve the problem of inulin decomposed as described above to produce inulin-rich pig potato extract to improve cholesterol control, suppress post-prandial blood sugar rise, improve the intestinal environment due to the growth of beneficial bacteria and inhibition of harmful bacteria, bowel activity It is an object of the present invention to provide a dietary supplement that has the functionality of smoothing and promoting the absorption of calcium.

In order to achieve the above object, the present inventors concentrated on a method for inhibiting the activity of inulinase in swine potatoes while searching for various extraction conditions for extracting inulin of swine potatoes without extracting inulin when extracting swine potatoes. As a method of inactivating the activity of inulinase, the raw pork potato was heated to 80 ~ 100 ℃ in a short time and the method of adding the inulinase inhibitor was completed.

The present invention is to solve the above problems and to provide a method for producing a variety of uses, inulin-rich pig potato extract.

In addition, the present invention improves cholesterol control, suppresses postprandial blood sugar rise, improves the intestinal environment due to the growth of beneficial bacteria and inhibits harmful bacteria, facilitates bowel movements and promotes absorption of calcium. The purpose is to provide an extract.

The present invention provides a method for producing inulin-rich pig potato extract comprising the following steps.

Method for producing inulin-rich pig potato extract of the present invention is a washing step to remove the soil and debris of pig potatoes, the first step of pre-treatment process to inactivate the inulinase by heating at 80 ~ 100 ℃ for 5 to 180 minutes Inulin-rich pig potato extract was prepared by evaporation or freeze-drying of the second and swine potato extracts of the second and second processes, which were heated by compression for 10 to 300 minutes at 30 to 100 ° C. It consists of a 3rd process.

In addition, as another method for producing inulin-rich pig potato extract, washing process to remove soil and debris of pig potato, inorganic salts such as magnesium and copper, and antioxidants such as vitamin C and adding at 80 ~ 100 ℃ Inulin-rich pig potato extract was heated by pressing and extracting the pre-processed swine potato of the first step and the first step for 10 to 300 minutes at 30 to 100 ° C for 10 to 300 minutes. The second step to prepare, and the third step of producing inulin-rich pig potato extract by vacuum evaporation or lyophilization of the pig potato extract of the second step.

Further, the inulin-rich pig potato extract of the present invention can be obtained in a single step without distinguishing the first step from the second step.

The present invention provides a method for producing inulin-rich pig potato extract. Porcine potato extract prepared according to the method of the present invention improves cholesterol control, suppresses postprandial blood sugar rise, improves the intestinal environment due to the growth of beneficial bacteria and suppresses harmful bacteria, facilitates bowel activity and promotes calcium absorption. As a health food ingredient, it can be usefully used as a health functional drink utilizing the functionality of inulin and fructooligosaccharide. In addition, since the heating time can be reduced in the enzyme inactivation and extraction process of the pork potato is a low-carbon green technology as an economical way to 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 as an extraction step of heating and compressing extraction of the pretreated pork potato at 30 to 100 ° C. for 10 to 300 minutes; Provided is a method for producing an inulin-rich pig potato extract comprising a third step of producing the inulin-rich pig potato extract by vacuum evaporation or lyophilization of the pig potato extract of the second step.

The present invention also provides a method for producing inulin-rich pig potato extract, 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 pig potato extract, characterized in that the addition of an antioxidant to prevent the oxidation of the pork potato.

In another aspect, the present invention provides a method for producing inulin-rich pig potato extract, characterized in that the addition of a metal salt and an antioxidant that prevents 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, the period of highest inulin content, can be washed with clean water in a short time, or the soil and debris can be cleaned with an ultrasonic cleaner.

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

The washed pork potato is heated at 80 to 100 ° C. for 5 to 180 minutes to prepare pretreated pork potato to inactivate 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. It is more preferable to preprocess the slices than to preprocess the whole pork potato. 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 and the antioxidant may be added alone or in combination with the inorganic salt and the antioxidant 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 of swine potato extract.

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. Heating of the first step of the pork potato may be carried out by microwave irradiation, infrared irradiation or far-infrared irradiation, 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.

A second step (extraction step) of extracting the pretreated pork potato;

The pretreated swine potato obtained in the first step is heated for 10 to 300 minutes in hot water at 30 to 100 ° C. and compressed to prepare inulin-rich pig potato extract. The heating of the second step of the pork potato may be performed by electric 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 amount of water used in the second step is preferably 10 to 300% of the weight of raw pork potatoes, but the weight of water can be adjusted according to the use of the extract of the present invention.

The second step of extracting the swine potato obtained by the first step is a step of extracting it according to a known general extraction method by compression extraction with a press. In this step, an inulin-rich swine potato extract can be prepared.

In the third step of producing the inulin-rich pig potato extract, the swine potato extract obtained in the second step is evaporated or lyophilized using a reduced pressure evaporator or a lyophilizer according to a known solvent evaporation method. Extracts can be prepared.

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.

Pork potato tubers are washed well with an ultrasonic cleaner and water is removed. One kilogram of washed pork potato is cut into 1 to 3 millimeters thick, placed in a pretreatment tank, and heated for 10 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 put in an extraction tank containing 1 liter of water at 80 ° C., heated at 30 ° C. for 80 minutes, and then compressed and extracted to obtain an inulin-rich pig potato extract.

1 kg of pork potato cut in the same manner as in Example 1 was prepared under preheating and extraction process under heating conditions of Table 1 to prepare inulin-rich pig potato extract.

1 kg of pork potato cut in the same manner as in Example 1 was prepared under preheating and extraction process under heating conditions of Table 1 to prepare inulin-rich pig potato extract.

1 kg of pork potato cut in the same manner as in Example 1 was prepared under preheating and extraction process under heating conditions of Table 1 to prepare inulin-rich pig potato extract.

Pork potato tubers are washed well with an ultrasonic cleaner and water is removed. One kilogram of washed pork potato is pulverized with 10 grams of ascorbic acid and 2.5 grams of food grade magnesium sulfate into a pretreatment tank connected to the steam outlet, and heated for 5 minutes by irradiation with a microwave of 2,450 MHz and a high frequency output of 900 W. . The pretreated pork potato was placed in an extraction tank containing 1 liter of water at 80 ° C, irradiated with a microwave of 2,450 MHz oscillation frequency and 900 W of high frequency output, heated for 60 minutes while maintaining 80 ° C. A rich inulin rich pig potato extract was obtained.

Pork potato tubers are washed well with an ultrasonic cleaner and water is removed. One kilogram of washed pork potatoes are placed in a pre-treatment tank and heated for 5 minutes by irradiation with a microwave of 2,450 MHz oscillation frequency and 900 W of high frequency output. Put the pretreated pork potato in an extraction tank containing 1 liter of water at 80 ° C and irradiate microwaves with oscillation frequency of 2,450MHz and high frequency output 900W for 30 minutes while maintaining 100 ° C. An extract was obtained.

One liter of inulin-rich pig potato extract obtained by the method of Example 1 was evaporated under reduced pressure with a reduced pressure evaporator to prepare 87.1 grams of the extract as a powder.

One liter of inulin-rich pig potato extract obtained by the method of Example 1 was lyophilized with a freeze dryer to prepare 86.4 grams of the extract as a powder.

Comparative example  1. Preparation of Fried 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. Steaming  Pig Potato Preparation

1.80 kilograms of washed pork potatoes were put in a dryer and first 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. Inulin  Browning Phenomenon in the Manufacturing Process of Abundant Pig Potato Extracts

As shown in Table 1 it can be seen that the browning phenomenon does not occur under the heating conditions of the pre-treatment and extraction process of the present invention during the preparation process of the pork potato extract of the present invention.

Observation of heating conditions of pretreatment and extraction process and weight and browning phenomenon of prepared pork potato extract (Pig potato plantation: Uiseong-gun, Jukgok province, Harvesting season: 2010. 24. 2010)
Example Pork Pot Wash
Sample weight (gr) Weight after extraction process
(ml) Heating condition
Pretreatment Process // Extraction Process One 1,000 1,736 Microwave * / 10min // microwave ** / 10min, no browning 2 1,000 1,720 100 ℃ / 30min // 100 ℃ / 300min, no browning 3 1,000 1,766 Microwave * / 10min // 80 ℃ / 60min, no browning 4 1,000 1,751 Microwave * / 15 minutes // 80 ℃ / 60 minutes, no browning 5 1,000 1,753 100 ℃ / 30min // 80 ℃ / 40min, no browning 6 1,000 1,741 Microwave * / 10 min // 100 ° C./30 min, no browning

Oscillation frequency 2450MHz, high frequency output 900 W

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

Test 2. Inulin  Composition of Water-soluble Carbohydrates from Abundant Pork Potato Extracts

The carbohydrate composition of the hot-water extract of Inulin-rich pig potato extract prepared by the method of Example 1 and the dried pork potato prepared by the method of Comparative Examples 1 and 2 was tested.

(1) Hot water extract of dried pork potato

100 grams of each dried pig potato prepared by the method of Comparative Examples 1 and 2 in 200 milliliters of 80 ℃ water was extracted by hot water for 2 hours using an extractor and the extract was evaporated under reduced pressure to obtain a dried pork potato extract.

(2) Compositional Test of Water-Soluble Carbohydrate in Pork Potato Extract

The carbohydrate composition of natural swine potato extract was analyzed by the analysis method using 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

Table 2 shows the composition change of the water-soluble carbohydrate of the dried pork potato of Comparative Examples 1 and 2 and Example 7. The inulin composition ratio of the pork potato extract prepared by the technique of Example 7 was 67.4% of the total water-soluble carbohydrate and only about 4.4% 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 steamed dried pork potato prepared by the technique of Comparative Example 2 and 5.7% and 4.3% of total water-soluble carbohydrate, respectively, was about 92% and 94% of inulin contained in raw pork potato.

Composition of water-soluble carbohydrates of dried pork potato of Example 7 and Comparative Examples 1 and 2 (Pig potato plantation: Uiseong-gun, Jukgok province, Harvesting season: October 24, 2010)
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 7 1.3 5.4 3.0 7.3 5.7 4.6 1.8 1.4 2.1
67.4 9.7 22.9
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

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.

Inulin-rich pig potato extract of the present invention is an excellent food material containing inulin and fructooligosaccharide, improves cholesterol control, inhibits postprandial blood sugar rise, improves intestinal environment due to beneficial bacteria proliferation and harmful bacteria, and improves bowel activity. It is a health food ingredient that has the function of smoothing and enhancing calcium absorption, and can be usefully used as a health functional drink utilizing the functionality of inulin and fructooligosaccharide.

Since the inulin-rich pig potato extract of the present invention has no color due to browning, it does not affect the color of other foods having a physiological effect or a composite composition with medicinal ingredients, and thus, the pig potato extract has other physiological effects. Or it is possible to develop a variety of products through the manufacture of a composite composition with a medicinal material. The health functional form to be produced includes a liquid beverage form, a functional beverage using any substrate that is commercially available, and the like.

When used as an active ingredient represented by inulin or inulin (or fructo) oligosaccharide, the daily intake of inulin-rich pig potato extract may be varied according to the age, physical condition, and weight of the ingestor. 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 pig potato, cut the washed pork potato to 0.1 ~ 1.0cm thickness and heat it for 5 to 180 minutes at 80 ~ 100 ℃ to prepare the pre-processed dried pork potato pre-processed pig potato of the first step To the extraction tank containing a suitable amount of water consisting of a second step of compression extraction by heating for 5 to 300 minutes at 30 ~ 100 ℃, a method for producing inulin-rich pig potato extract.
After washing the pig potato, the first step to prepare a pre-processed pork potato by adding the enzyme inhibitor and antioxidant to the washed pork potato alone or together and pulverized by a grinder and heated for 5 to 180 minutes at 80 ~ 100 ℃ A method for producing inulin-rich pig potato extract, comprising a second step of pre-processing swine potato in an extraction tank containing an appropriate amount of water and heating and compressing extraction at 30 to 100 ° C. for 5 to 300 minutes.
The method according to claim 2, wherein 0.1 to 10% of the edible magnesium salt or copper salt as an enzyme inhibitor is added to the weight of raw pork potato, and cysteine, ascorbic acid, tocopherol or quercetin as the antioxidant is added to 0.1 to 10% of the weight of the raw pork potato. A method of producing inulin-rich pig potato extract, characterized in that.
After washing the pig potato, the first step of preparing the pre-processed pig potato by heating the washed pork potato at 80 ~ 100 ℃ for 5 to 180 minutes containing the appropriate amount of water A method for producing inulin-rich pig potato extract, comprising a second step of putting in an extraction tank and heating and pressing extraction at 30 to 100 ° C. for 5 to 300 minutes.
The method for producing inulin-rich pig potato extract according to claim 1, 2 or 4, comprising a single step without distinguishing between the first step and the second step.
Inulin according to claim 1, 2 or 4, characterized in that the heating source is microwave, infrared or far infrared in the first process and the heating source is electric heat, microwave, infrared or far infrared in the second process. Method for producing this rich pig potato extract.
The method for producing inulin-rich pig potato extract according to claim 1, 2 or 4, wherein water of 20 to 300% of the weight of raw pork potato is used.
Inulin-rich pig potato extract of the present invention.
  Inulin-rich pig potato extract of the present invention.