KR20120111302A - Vacuum fried potato snack and method thereof - Google Patents

Abstract

PURPOSE: Decompress-fried sweet potato snacks, and a producing method thereof are provided to steam-processing and sugar-soaking the sweet potato snacks for minimizing the loss of antocyanine. CONSTITUTION: A producing method of decompress-fried sweet potato snacks comprises the following steps: steaming purple sweet potato using 80-150 deg C steam for 1-15 minutes; soaking the steamed purple sweet potato for 3-50 minutes in the vacuum pressure of 400-760mmHg; freezing the sugar-soaked purple sweet potato; and deep-frying the frozen purple sweet potato in the vacuum pressure of 110-190mmHg.

Description

Sweet potato snack with decompression yutang and its preparation method {Vacuum fried potato snack and method

The present invention relates to a method for producing a reduced pressure yum yum sweet potato snack by steaming and sweetening the sweet potato.

Deep-fat frying is one of the oldest and most common processes in food manufacturing, and is a processing method for cooking food by heating the food in hot edible oil above the boiling point of water. The milking process gives foods a unique aroma and texture, which is used to make a variety of foods such as potato chips, French fries, snacks, and donuts. Since excessive consumption of fats and fats, which is a major ingredient of fried foods, causes obesity, cancers such as coronary heart disease, breast and prostate, low-calorie diet with low fat content is recommended, but the fat intake is still high in modern people. have.

Vacuum frying is a process that can replace traditional atmospheric frying in the manufacture of snacks made of fruits and vegetables. The frying at sub-atmospheric pressure lowers the boiling point of water and enables food to be melted even at low temperatures. do. Decompression frying of fruits and vegetables enables delayed deterioration of the quality of frying oil, maintenance of natural flavor and color, low acrylamide content, preservation of nutrients, etc. There are many advantages, such as reducing fat intake, by reducing it.

Sweet potatoes are carbohydrates, most of which are energy sources, except for water, and are high in calorie foods and are high in vitamin C, carotenoids, anthocyanins, polyphenols, minerals, and dietary fiber. Recently, colored sweet potato varieties such as yellow sweet potato and purple sweet potato, which have high content of carotenoids and anthocyanins and exhibit various physiological activities, have been developed and started to be spotlighted as health foods. In particular, purple sweet potatoes contain a lot of anthocyanin components known for antimutation, antioxidant, antimicrobial action, antihypertensive action and hepatoprotective function, has attracted much attention as a functional food. On the other hand, anthocyanins are water-soluble pigments present in the fruits, vegetables, fruits, leaves, stems, or roots of various fruits such as grapes, strawberries, and blueberries, and their color and stability vary depending on their molecular structure. They are unstable under the conditions of cooking, processing, and storage. Known. However, anthocyanins of purple sweet potatoes have a structure in which ferulic acid and caffeic acid are acylated in the basic structure of peonidin, which is known to be more stable than anthocyanins of other materials.

Accordingly, the present inventors have tried to provide a method for preparing a reduced pressure lactose snack having a soft texture with a minimum of anthocyanin loss, and confirmed that the anthocyanin can be reduced and a smooth texture can be prepared through steam heat treatment and reduced pressure acupuncture. This invention was completed.

An object of the present invention is to provide a method for producing a reduced pressure sweetened sweet potato snack comprising the step of steam heat treatment and reduced pressure acupuncture to minimize the loss of anthocyanin in producing sweet potato sweetened snack.

In the present invention, in the production of sweet potato snack by the milking process, in order to minimize the loss of anthocyanin of sweet potato and to have a soft texture, using a heat treatment process by steam instead of the conventional blanching and reduced pressure acupuncture instead of atmospheric pressure acupuncture Using a process to prepare a reduced pressure sweetened sweet potato snack was maintained anthocyanin content.

The present invention to achieve the above object, (a) heat treating the purple paper crop with steam of 80 to 150 ℃; And (b) provides a method for producing a reduced pressure lactose purple paper crop snack comprising the step of dipping the steamed purple paper crop in a sugar solution under a vacuum pressure of 400 to 760 mmHg.

The invention also comprises the steps of: (a) heat treating a purple paper crop with steam at 80 to 150 ° C; And (b) provides a method for maintaining the anthocyanin content of the reduced-pressure lacquered purple paper crop snack containing a steaming step of immersing the steamed purple paper crop in a sugar solution under a vacuum pressure of 400 to 760 mmHg.

In the present invention, (c) freezing the purple purple paper crop; And (d) milking the frozen purple document under a vacuum pressure of 110 to 190 mmHg.

In the present invention, the step (a) may be characterized in that the heat treatment with steam for 1 to 15 minutes.

In the present invention, the sugar solution may be characterized in that it contains any one sugar selected from the group consisting of sugar, oligosaccharides, maltodextrin, fructose, glucose, starch syrup and honey, and in step (b) It may be characterized by acupuncture for 3 to 50 minutes. In addition, the sugar solution may be characterized by having a sugar content of 20 to 50 ^o Bx.

As used herein, the term “paper crop” refers to a crop using tubers or tubers such as potatoes and sweet potatoes. In an embodiment of the present invention, purple sweet potato is used, but not limited thereto. A purple paper crop snack can be prepared.

By using the method for preparing a reduced-pressure fructose snack according to the present invention, since the anthocyanin is minimized and the fracturing strength of the snack is reduced, the thickness can be made thicker when a snack having the same fracturing strength is prepared. Snacks can be prepared.

Figure 1 shows the change in total anthocyanin content and antioxidant activity of purple sweet potato according to the blanching time.
Figure 2 shows the total anthocyanin content and antioxidant changes of the purple sweet potato with steam treatment time.
Figure 3 shows the total anthocyanin content and antioxidant changes of the purple sweet potato according to atmospheric pressure acupuncture time.
Figure 4 shows the total anthocyanin content and antioxidant changes of the purple sweet potato according to the reduced pressure acupuncture time.

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

Heat treatment

The blanching was performed after washing the purple sweet potatoes, peeling them, and cutting the sample to a thickness of 2.0 ± 0.2 mm in boiling water at 100 ° C for 0-5 minutes. Treated for 0-10 minutes. The heat-treated samples were lyophilized to analyze anthocyanin content and antioxidant properties.

Acupuncture Treatment

The atmospheric sweet potato was treated with steamed purple sweet potatoes for 3 minutes, and then mixed with 40 ^o Bx maltodextrin (DE 5) solution at a ratio of 1:10 (w / v) and then 0 to 3 hours at room temperature. In the same manner as the normal pressure, the steamed cut sweet potato was mixed with 40 ^o Bx maltodextrin (DE 5) solution at a ratio of 1:10 (w / v) and then vacuum dried (Barnstead International, USA). ) Was treated with a vacuum pressure of 600 mmHg for 0-2 hours. Freeze-dried samples of acupuncture were analyzed for anthocyanin content and antioxidant activity.

Reduced pressure

After peeling the sweet potatoes, the samples frozen by heat treatment and acupuncture were placed in an iron basket, and milked in a sealed vacuum bath (RB-2SS, Sakuma, Japan). At this time, the milking temperature was sampled at a starting temperature of 105 ° C, milked with brown rice oil at 90 ° C for 30 minutes, and de-oiled by rotating at a speed of 400 rpm while maintaining a vacuum in a basket. The vacuum pressure was 20 kPa. . Lyophilized snacks prepared by lyophilization were analyzed for anthocyanin content and antioxidant activity.

Anthocyanin Content

0.5 to 1 g of lyophilized purple sweet potato powder was mixed with 10 mL of a mixture of methanol and 0.05 N HCl in an 85:15 ratio, and then centrifuged at 7,000 rpm for 5 minutes using a centrifuge (Eppendorf, 5415, Germany). After taking the supernatant, the mixed solution was added to the remaining residues, and the same procedure was repeated again to collect the supernatant and used as an extract. The monomer anthocyanin content of each extract was measured using a spectrophotometric pH differential protocol. The extract was dissolved in quarter dilution with 0.025 M KCl-HCl buffer (pH 1.0) and 0.4 M sodium acetate buffer (pH 4.5), followed by color development for 15 minutes and absorbance at 510 nm and 700 nm, respectively. The measured value was substituted into the following formula to calculate the anthocyanin content.

Total monomer anthocyanins (mg / mL) = ( A x MW x dilution x 1000) / ε

A = ( A _{510 nm} - A _{700 nm} ) _{pH 1.0-} ( A _{510 nm} - A _{700 nm} ) _{pH 4.5} ]

Where MW is the molecular weight of cyanidin 3-glucoside (449.2) and ε is the molar absorption coefficient (26,900).

Antioxidant activity

An extract for an antioxidant activity assay was prepared in the same manner as the extract preparation method for anthocyanin content analysis. DPPH radical scavenging activity of the extract was measured for reducing power to DPPH free radicals. 1 mL of 0.2 mM DPPH solution dissolved in EtOH, 1 mL of EtOH, and 0.5 mL of the diluted sample at each concentration were mixed and measured for absorbance at 520 nm after 15 minutes.

Microstructure

In order to investigate the microstructure of the decompressed snack, the surface of the degreased snack was coated with gold and platinum with a thickness of 200 microstructures and observed 100 times at an acceleration voltage of 20 kV with a scanning electron microscope (SEM, Hitachi, Japan).

Chromaticity

The chromaticity of the reduced pressure snack was expressed as L, a, b values using a color difference meter (ColorQUEST II, Hunter Associates Laboratory, USA). L, a, and b values of the white plate used as the standard plate were 94.22, -0.93, and 0.91, respectively, and the chromaticity of each sample was measured three times based on the white plate.

Breaking strength

The breaking strength of the reduced pressure snacks was measured using a texture analyzer (TA-XT ₂ , Stable Micro System, UK). A puncture test was performed at a rate of 2 mm / s using a cylindrical probe with a diameter of 3 mm, and the intensity was expressed in units of g force.

Soluble Solids

1.5 g of the powder of degassed dehydrated sugar snack was placed in a 50 mL centrifuge tube, dispersed by adding 20 mL of distilled water, and allowed to stand at 30 ° C. for 30 minutes, and then centrifuged at 25,000 × g for 30 minutes. The supernatant was placed in a quantitative water meter obtained in advance, and dried at 105 ° C. to measure the solid content to calculate the soluble solid content.

Sensory evaluation and statistical processing

Ten sensory test subjects were trained for sensory evaluation of decompression lactose snacks prepared under different heat treatment and acupuncture conditions. Analysis of variance was performed using a statistical program (SAS Institute Inc., USA) and significant differences between samples were verified by Duncan's multiple range test.

Changes in Anthocyanin and Antioxidant Activity According to Heat Treatment Conditions

Experiments were conducted to determine the effects of the heat treatment method on the anthocyanin content and the antioxidant properties of the sample. The results are shown in FIGS. 1 and 2. In raw sweet potato, total anthocyanin content was 385.0 mg / kg and antioxidant activity was 84.3%, and when it was blanched, the treatment time was increased to 1, 2, 3, 5 minutes. Almost no change to mg / 100 g, but since the rapid decrease to 365.3, 315.3, 298.5 mg / 100 g respectively, it was confirmed that the blanching and blanching time significantly affected the anthocyanin content. Antioxidant activity was also slightly decreased to 86.2, 81.5, 79.4, and 77.1, respectively.

As the treatment time is increased to 2, 3, 7, and 10 minutes when steaming, the total anthocyanin content is reduced to 392.6, 376.3, 347.9, and 322.4 mg / kg as in the case of the blanching treatment, respectively. The anthocyanin content decrease was greater when ranching (FIG. 2). From this, it was found that not only the breakage caused by heat but also the loss due to the water-soluble property when the blanching was greatly affected. In the case of steam treatment, the sulfated activity was found to be almost no difference as the steam treatment time increased to 88.3, 87.6, 87.0, 87.3%.

Pulling  Changes in Anthocyanin and Antioxidant Activity According to Conditions

Experiments were conducted to determine the effects of atmospheric and reduced pressure acupuncture on the anthocyanin content and antioxidant activity of the sample. The results are shown in FIGS. 3 and 4. After 2 minutes of steam treatment, the total anthocyanin content was 392.0 mg / kg and the antioxidant activity was 88.3%. When the solution was atmospherically aerated with 40 ^o Bx maltodextrin solution, the total time was increased to 1, 2, 3 hours. Anthocyanin content was significantly decreased to 285.7, 236.4, and 183.3 mg / 100 g, respectively. Similarly, antioxidant activity was also decreased to 80.7, 76.6, and 74.1%, respectively, and atmospheric pressure and acupuncture time significantly affected anthocyanin content and antioxidant activity. It could be seen that the crazy (Figure 3).

As the treatment time was increased to 10 minutes, 30 minutes, 1 hour, and 2 hours, the total anthocyanin content rapidly decreased to 290.8, 262.5, 227.3, and 208.6 mg / 100 g, respectively. It was found to decrease to 80.5, 77.6, 73.2, and 72.8%, indicating that anthocyanin was lost and antioxidant activity was lowered in the decompression sugar acupuncture in a very fast time than the conventional acupuncture needle (Fig. 4). However, in the case of decompression sugar acupuncture, functional substances such as anthocyanin can be rapidly lost, but can also become acupuncture within a very fast time. In the case of the decompression sugar acupuncture 10-30 minutes treatment, the sweet taste is similar to that of the 3 hours treatment of the atmospheric sugar acupuncture, and the anthocyanin content is a strong pressure. The 30 minutes of Acupuncture treatment group was 260 mg / 100 g, and the 3 hours of ATP was 190 mg / 100 g.

Heat treatment and Under the condition  Purple sweet potato Reduced pressure  Changes in Physicochemical and Sensory Properties of Snacks

In order to confirm the effects of the heat treatment and acupuncture conditions of Examples 1 and 2 on the physicochemical and sensory characteristics of the purple sweet potato depressurized sugar snack, the presently industrially used blanching (boiling water, 2 minutes) and atmospheric pressure acupuncture method (40 ^o Bx maltodextrin solution, 3 hours) using a reduced pressure lacquer snack as a control, steam treatment (2 minutes), followed by atmospheric pressure acupuncture (40 ^o Bx maltodextrin solution, 3 hours) treatment, steam treatment (2 Minutes) and then treated with reduced pressure acupuncture (40 ^o Bx maltodextrin solution, 30 minutes) to investigate the physicochemical and organoleptic properties.

The SEM microstructure of the vacuum-dried sugar snacks showed that uniformly distributed air cells were uniformly distributed in the case of normal pressure dipped after blanching. Unlike the atmospheric pressure acupuncture treatment after the ranching, the air cell was not deep, so the microstructure of the snack was changed according to the heat treatment method. On the other hand, in the case of the treatment group subjected to the reduced pressure after steam treatment, the body of the cell (body) did not form a certain shape, the air cell was not apparent to the appearance that it was found that the structure of the sweet potato significantly damaged by the forced pressure application.

The change of sweet potato structure according to heat treatment and acupuncture condition was also shown in the difference of breaking strength in Table 1. Comparison of the crushing strength between treatments showed 883.0 ± 20.0 g after blanching, 788.5 ± 92.0 g after steaming, and 705.9 ± 91.7 g after depressurizing after steaming. When the same atmospheric pressure method was used, the steam treatment showed significantly lower crushing strength than the blanching, and when the same heat treatment method was used, the reduced pressure sugar needle showed much lower crushing strength than the normal pressure needle. From this, it can be seen that when snacking under reduced pressure after steam treatment, a snack having a soft texture can be manufactured without being hard as compared with the conventional method.

In addition, the anthocyanin content of these treatments was compared to 97.1 ± 5.7 mg / 100 g after blanching, 128.4 ± 10.5 mg / 100 g after steaming, and 183.4 ± 11.2 after depressurizing after steaming. mg / 100 g. When the same atmospheric pressure method was used, the steam treatment showed higher anthocyanin content than the blanching, and when the same heat treatment method, the reduced pressure sugar needle had a higher anthocyanin content than the normal pressure needle (Table 1).

On the other hand, soluble solids showed 11.6, 10.9, and 11.2%, respectively, and there was almost no difference between treatments, and in the case of chromaticity, there was almost no difference except for b value (Table 1). On the other hand, the sensory preference test of these treatment groups is shown in Table 2. There was almost no difference in sensory acupuncture or pressure reducing acupuncture treatment after steam treatment, whereas the taste, texture, and overall acceptability were significantly higher than those of a normal pressure acupuncture treatment after blanching. Was found to cause a significant difference in the sensory preference of sweet potato decoction (Table 2).

Chromaticity Breaking strength
(g) Total anthocyanins
Content (mg / 100g) Soluble Solids
(g / 100 g) L a b Atmospheric pressure needle after blanching 19.3 ± 2.5a 14.6 ± 2.1a 0.48 ± 0.2a 883.0 ± 20.0a 97.1 ± 5.7b 11.6 ± 0.8a After steam treatment
Atmospheric pressure needle 22.1 ± 1.1a 14.9 ± 2.1a -0.11 ± 0.2b 788.5 ± 92.0ab 128.4 ± 10.5ab 10.9 ± 1.5a After steam treatment
Decompression 21.5 ± 0.8a 13.4 ± 1.4a 0.07 ± 0.2ab 705.9 ± 91.7b 183.4 ± 11.2a 11.2 ± 1.2a

Exterior color flavor incense Texture Comprehensive
Likelihood After blanching
Atmospheric pressure needle 6.3 ± 1.4a 6.1 ± 1.6a 6.3 ± 0.7b 6.4 ± 1.1a 6.5 ± 0.9b 6.1 ± 0.8b After steam treatment
Atmospheric pressure needle 6.6 ± 1.3a 6.5 ± 1.2a 7.3 ± 1.3a 6.6 ± 1.3a 7.0 ± 1.4ab 7.4 ± 0.9a After steam treatment
Decompression 6.5 ± 1.2a 6.4 ± 1.7a 7.4 ± 1.2a 6.8 ± 1.3a 7.3 ± 1.2a 7.8 ± 0.7a

Claims (14)

(a) heat treating the purple paper crop with steam at 80-150 ° C .; And
(b) a method for producing a reduced pressure lacquered purple document crop snack comprising the step of immersing the steamed purple document crop in a sugar solution under a vacuum pressure of 400 to 760 mmHg.
The method of claim 1,
(c) freezing the violet purple crops; And (d) lacquering the frozen purple paper crop under a vacuum pressure of 110 to 190 mmHg.
The method of claim 1,
Method for producing a reduced pressure lacquer purple paper crop snack, characterized in that the heat treatment for 1 to 15 minutes in the step (a) with steam.
The method of claim 1,
The sugar solution comprises a sugar, oligosaccharide, maltodextrin, fructose, glucose, syrup and honey any one of the sugars selected from the group consisting of a method for producing a reduced pressure lacquer purple document crop snack.
The method of claim 1,
Method for producing a reduced pressure lactose purple paper crop snack, characterized in that the step of step (b) in the sugar solution for 3 to 50 minutes.
The method of claim 1,
The sugar solution is a method of producing a reduced pressure lacquer purple paper crop snack, characterized in that the sugar content of 20 to 50 ^o Bx.
The method of claim 1,
The purple paper crop is a method for producing a decompression-sugar purple paper crop snack, characterized in that the sweet potato.
(a) heat treating the purple paper crop with steam at 80-150 ° C .; And
(b) maintaining the anthocyanin content of the reduced pressure lactose purple document snack comprising the step of dipping the steamed violet document into a sugar solution under a vacuum pressure of 400 to 760 mmHg.
The method of claim 8,
(c) freezing the violet purple crops; And (d) milking the frozen purple paper crop under a vacuum pressure of 110 to 190 mmHg.
The method of claim 8,
How to maintain the anthocyanin content of the reduced pressure lacquer purple paper crop snack, characterized in that the heat treatment with steam for 1 to 15 minutes in the step (a).
The method of claim 8,
The sugar solution is a method for maintaining the anthocyanin content of the reduced pressure lacquer purple documentary snack, characterized in that it contains any one sugar selected from the group consisting of sugar, oligosaccharides, maltodextrin, fructose, glucose, starch syrup and honey.
The method of claim 8,
Method (b) to maintain the anthocyanin content of the reduced pressure lacquer purple paper crop snack, characterized in that the sugar solution in the sugar solution for 3 to 50 minutes.
The method of claim 8,
Wherein the sugar solution has a sugar content of 20 to 50 ^o Bx.
The method of claim 8,
The purple paper crop is a method for maintaining the anthocyanin content of the reduced pressure sweetened purple paper crop snack, characterized in that the sweet potato.

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