KR20170036327A - Reconstituted potato powder comprising colored potato and Method for preparation of thereof - Google Patents

Abstract

The present invention relates to a reconstituted potato powder comprising a colored potato and a preparation method thereof. The reconstituted potato powder has a color specific to a colored potato, is not sticky in rehydration and can be instantly eaten without additional cooking. The reconstituted potato powder has a color specific to a colored potato, can be instantly eaten as mashed potato or salad when rehydrating a potato powder, and can maintain the color in an oxidation environment with oxygen.

Description

Technical Field [0001] The present invention relates to a reconstituted potato powder containing a colored potato and a preparation method thereof,

The present invention relates to a reconstituted potato powder having a unique color of colored potatoes and containing colored potatoes that are not sticky at the time of rehydration and can be immediately consumed without any cooking, and a method for producing the same.

Potato (Solanum tuberosum L.) is a perennial plant belonging to the family Solanaceae. It has a short growth period, high yield per unit area and high environmental adaptability. It is cultivated in over 130 countries. It is grown with rice, wheat, soybean and corn It is considered to be one of the world's major food crops. It contains high quality protein, minerals such as calcium, magnesium and vitamin C, and is used as a good food resource. It has also been known to improve energy, strengthen the stomach, strengthen digestive organs, and has been widely used as a folk remedy by treating chronic diseases such as arteriosclerosis, heart disease and liver disease. Potatoes grown in the world today are predominantly white or light yellow. In the natural world, however, due to the diversity of genes involved in tuberous color formation, various colors including anthocyanin pigment, such as red and purple, There are also colored potatoes.

Colored potatoes are developed by complementing the weak points of general potatoes, which are difficult to store for a long time due to high moisture content. They are more resistant to pests than general potatoes, and contain unique flavors and colors. Especially, it maintains its color even after cooking. In addition, it is possible to reduce the loss of nutrients due to cooking because it is possible to reproduce as fruits with less arine flavor. On the other hand, the color of the colored potato tubers is red or purple because they contain a large amount of anthocyanin, a water-soluble pigment. Anthocyanin pigments, which are abundant in colored potatoes, have a variety of physiological activities. Compared to general potatoes, antioxidant activity and anticancer activity are high. In the United States, consumption of per capita consumption as a vegetable is greatly increased. It is a crop.

On the other hand, potatoes contain polyphenol oxidase and peroxidase, which are the enzymes of the browning. For a desirable potato dish, browning should be avoided to maintain good cosmetic quality. In particular, colored potatoes have a distinctive beautiful color, but they lose their original color when browning occurs. Therefore, there is a need for a method of producing a potato product that exhibits its own color while preventing such browning.

In addition, studies on color potatoes reported in the past have focused on the physiological activities of anthocyanins, which are the pigment components of potato peels, , There is little development as a product that can create various added value.

Korean Patent Publication No. 10-2004-0110526

Accordingly, the present inventors have made reconstituted potato powder which can be used for cooking such as mashed potato among the potato products, and the potato powder produced by the method according to the present invention can be used for rehydration The present invention has been accomplished by confirming that it is possible to eat immediately without any cooking with a salad or mashed potato dish without being sticky.

Accordingly, an object of the present invention is to provide a reconstituted potato powder having a unique color of colored potatoes, which is not sticky at the time of rehydration and can be immediately consumed without any cooking, and a method for producing the same.

Yet another object of the present invention is to provide a mashed potato dish in which the reconstituted potato powder is hydrated.

In order to achieve the above object, the present invention provides a reconstituted potato powder comprising colored potato powder.

According to an embodiment of the present invention, the colored potato may be a self-potato or an indigo.

According to an embodiment of the present invention, the diameter of the colored potato powder may be less than 150 mu m.

According to one embodiment of the present invention, the colored potato powder may be prepared by cooking with steam at a temperature of 90 ° C or higher, followed by drying and grinding.

The present invention also provides a mashed potato dish in which reconstituted potato powder containing colored potato powder is hydrated.

According to one embodiment of the present invention, the hydration may be a mixing of the reconstituted potato powder and water at a mixing ratio of 1: 2 to 1: 5.

The present invention also relates to a method for producing a potato, Milling the boiled potato to produce a potato paste; Drying the potato paste; And pulverizing the dried potato. The present invention also provides a method for producing reconstituted potato powder.

According to one embodiment of the present invention, the boiling step may be steam cooking at a temperature of 90 ° C or higher.

According to an embodiment of the present invention, the drying may be performed by using a convection type hot air dryer.

According to one embodiment of the present invention, the pulverization may be such that the diameter of the particles is less than 150 mu m.

The reconstituted potato powder according to the present invention has a unique color of the colored potato, and when the potato powder is rehydrated, it can be immediately taken out as a mashed patato or salad without a separate cooking process, The color can be maintained without losing. In addition, an instant food can be prepared using a colored potato powder having a high content of anthocyanin components, high functionality, and excellent flavor such as taste, color, and smell.

1 shows a paste and a reconstituted powder prepared according to an embodiment of the present invention.
FIG. 2 shows the results of comparing differences in temperature and water content in the process of manufacturing a paste of potatoes according to an embodiment of the present invention.
FIG. 3 is a graph showing the results of comparing differences in the cooking method (water-immersion cooking vs. steam cooking) in the process of manufacturing a paste of potatoes according to an embodiment of the present invention.
4 is a result of sensory evaluation of rehydrated potato dish according to an embodiment of the present invention.
FIG. 5 is an image of a colored potato reconstituted powder prepared by pulverizing a dry paste according to an embodiment of the present invention.
FIG. 6 is an image of a mashed potato dish prepared by mixing 1: 3 of a reconstituted powder of a colored potato according to an embodiment of the present invention.
7 and 8 are chromaticity analysis results according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description, detailed description of known techniques well known to those skilled in the art may be omitted. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. Also, terminologies used herein are terms used to properly represent preferred embodiments of the present invention, which may vary depending on the user, intent of the operator, or custom in the field to which the present invention belongs.

Therefore, the definitions of these terms should be based on the contents throughout this specification. Throughout the specification, when an element is referred to as "comprising ", it means that it can include other elements as well, without excluding other elements unless specifically stated otherwise.

The present invention relates to a reconstituted potato powder having a unique color of colored potatoes, which is not sticky at rehydration and can be immediately consumed without any cooking, and a method for producing the same.

In the present invention, reconstituted potato powder which can be used for cooking such as mashed potato of potato products was prepared. The reconstituted potato powder prepared according to the method of the present invention is not sticky at rehydration, and has a characteristic that it can be immediately taken out without cooking with salad or mashed potato.

Accordingly, the present invention provides a reconstituted potato powder comprising colored potato powder.

In the present invention, the colored potato means a potato having a color both inside and outside of the potato, and may include a self potato or an indigo potato, but the present invention is not limited thereto, and any potato showing a color can be used without limitation.

The self potato is a potato with a purple color both inside and outside, and the prominent green potato is a potato having a red color both inside and outside. These colored potatoes are rich in antioxidant anthocyanin components, and rich in nutrients such as vitamin C and various minerals, so that their physiological activities are superior to those of common potatoes.

The colored potato powder may include all of the colored potato powder and the colored potato starch powder, but the present invention is not limited thereto, and any powdery form obtained from the colored potato may be used without limitation. The colored potato powder may be obtained from one kind of colored potato, or may be a mixture of powders obtained from two or more different colored potatoes.

The colored potato powder preferably has a particle diameter of less than 150 占 퐉. When the powder is fine powder having a size of less than 150 占 퐉, it is advantageous to produce a food of good quality which does not cause a feeling of rejection upon eating.

In addition, the colored potato powder may be prepared by steam-cooking at a temperature of 90 ° C or higher, followed by drying and grinding.

Meanwhile, the present invention provides a method for producing reconstituted potato powder comprising colored potato powder.

The method for producing the reconstituted potato powder comprises the steps of: removing and cutting off the colored potato bark; Milling the boiled potato to produce a potato paste; Drying the potato paste; And pulverizing the dried potato.

Hereinafter, the production method will be described in more detail.

First, remove the bark of colored potatoes, cut to the appropriate size, and boil. At this time, it is preferable to cook with steam at a temperature of 90 ° C or higher. In case of cooking using steam, unlike the soaking method in which boiled water is boiled, there is no dissolution of potato pigment, so it is advantageous to maintain the color of colored potato. Also, the content of anthocyanin, which is a functional ingredient contained in colored potatoes, can be improved through steam cooking.

Next, the boiled potato is crushed to produce a potato paste. At this time, the crusher or the mixer may change the properties of the crusher or the machine if necessary.

Next, it is preferable to dry the potato paste made by crushing with minimal change in quality at a low temperature of less than 50 캜. The drying can be carried out using a convection-type hot-air dryer, but is not limited thereto, and any drying method generally used for the production of food can be used without limitation.

Finally, the dried potato is crushed to prepare a powder. It is preferable that the particle diameter is less than 150 占 퐉 in consideration of the quality when it is made into food.

Further, the present invention provides a mashed potato dish in which the reconstituted potato powder containing the colored potato powder is hydrated.

When the reconstituted potato powder is hydrated, the reconstituted potato powder may be mixed with water at a mixing ratio of 1: 2 to 1: 5 to hydrate. Reconstitution Potato powder and water may be mixed and then further stirred using a spatula or a spoon as necessary.

The reconstituted potato powder according to the present invention has a unique color of colored potatoes and can be taken as a mashed patato or a salad immediately without a separate cooking process when the reconstituted potato powder is rehydrated, It can be maintained without losing its color. In addition, an instant food can be prepared using a colored potato powder having a high content of anthocyanin components, high functionality, and excellent flavor such as taste, color, and smell.

Hereinafter, an embodiment of the present invention will be described in order to facilitate understanding of the present invention. It should be understood, however, that the following examples are for the purpose of promoting understanding of the present invention, but the present invention is not limited by the following examples.

≪ Preparation Example 1 &

Reconstitution potato powder manufacturing

The red colored potatoes (red potato) and the self - potato (purple potato) cultivated in Daegwanryong, Gangwon - do were purchased and used for each colored potato.

First, the bark of Hongyoung and self-smother was removed and cut to length and thickness of about 3cm. Fifteen pieces of potatoes were cooked for 40 minutes with steam at 100 ° C using a thermomix (TM 31, Vorwerk, Wuppertal, Germany). Cooked potatoes were stored in a refrigerator to remove residual heat, and then spatters were broken using a spatula (depending on the environment, a crusher or a crusher may be used, but if a crusher or a mixer is used, Is good). Potato paste prepared by crushing potatoes is sliced to a thickness of 0.5 cm and dried at a low temperature of 40 ° C to minimize the change in quality. At this time, a dryer (NB-901M, N-BIOTEK, Bucheon, Gyeonggi, Korea) was used. 50 g of dried potato was ground for 1 minute with a grinder (MFM 002H, Hibell, Hwaseong, Gyeonggi, Korea) (after grinding after drying, the sticky texture did not appear during rehydration), sieve was sieved with a sieve shaker The particles were separated from each other by coarse powders having diameters of 150 μm to 425 μm and fine powders having diameters of less than 150 μm Respectively.

≪ Preparation Example 2 &

Mashed potato dish manufacturing

50 g of the powder prepared above was mixed with 150 g of water in a ratio of 1: 3 (potato powder: water) and rehydrated with a spatula for 1 minute to prepare a mashed potato dish.

≪ Example 1 >

Comparative experiment of potato paste production method

In order to determine the difference in the amount of water and temperature in the potato paste manufacturing process, the following comparison was made.

After the potatoes were cooked, the crushing was omitted and the crushing and heat treatment were simultaneously carried out.

The paste was heat-treated at 80 ° C and 100 ° C for 5 minutes in a preheated thermomix with a ratio of potato to water of 1: 1 (potato 100 g and water 100 g), 5: 1 (potato 200 g and water 40 g) .

As a result, as shown in FIG. 2, when the characteristics according to the temperature were examined, the browning enzyme of the potato was not destroyed at 80 ° C., and the phenomenon was observed in which the specific color of the colored potato was lost and browned. At 100 ° C., (Self-test result).

As the amount of water decreased, the contact of oxygen with the surface of pulverized potato increased and browning occurred.

On the other hand, regardless of the ratio of the temperature and the water, when pulverization is used in the paste manufacturing process, a sticky phenomenon occurs as in the case of a paste, thereby deteriorating the quality of the paste. In addition, Respectively.

≪ Example 2 >

Comparison of Cooking Methods for Potato Paste Production

In order to confirm the differences of the cooking methods during the potato paste manufacturing process, they were prepared by the steam cooking method and the soaking method.

 The potato was cut into a length of about 3 cm, and 150 g of potato was cooked in 500 g of boiling water (100 ° C.) for 20 minutes. In the steam type cooking, the potatoes were cut to the same size, and 150 g of potatoes were placed in the upper portion of the steam cooking portion of the thermomix, followed by cooking at 100 ° C. for 20 minutes.

FIG. 3 shows the result of soaking in 100 ° C water for the same time and the steam cooking at 100 ° C steam.

As a result, as shown in FIG. 3, when the colored potatoes were cooked using the steam of Thermomix, unlike cooking of the soaking process, the potato coloring did not occur in the water, and it was confirmed that the specific color of the colored potatoes was largely maintained .

 It was confirmed from the results of Examples 1 and 2 that the colored potato paste which is not sticky and has excellent quality can be produced by crushing the potato produced by using steam .

In addition, it was confirmed that anthocyanin content, which is a functional ingredient contained in colored potatoes, is improved through steam cooking.

≪ Example 3 >

Sensory evaluation of rehydrated potato dish

For the potato samples prepared in <Preparation Example 2>, 15 students of Kangwon National University food and biotechnology students were instructed for 2 hours to fully understand the concept of evaluation items and characteristics, Evaluation scores were indicated. (1 point: very weak, 5 points: very strong), and the results are shown in the following Table 1 and FIGS. 4 to 6 Respectively.

 (n = 12, significance level p <0.05)
Hongyoung Self-help Coarse powder Fine powder Coarse powder Fine powder Flavor 4.5 ± 0.7 ^a 4.6 ± 0.5 ^a 4.4 ± 0.7 ^a 4.5 ± 0.5 ^a flavor 3.2 ± 0.8 ^b 4.8 ± 0.4 ^a 3.5 ± 0.7 ^b 4.7 ± 0.5 ^a color 4.8 ± 0.6 ^a 4.9 ± 0.3 ^a 4.7 ± 0.5 ^a 4.8 ± 0.4 ^a End 2.1 ± 0.9 ^b 4.9 ± 0.3 ^a 1.8 0.9 ^b 4.8 ± 0.4 ^a Overall likelihood 2.8 ± 0.7 ^b 4.8 ± 0.4 ^a 2.6 ± 0.9 ^b 4.7 ± 0.5 ^a

As a result of sensory evaluation, there was no significant difference in sensory scores between Hongyoung and self - esteem.

When the reconstituted potato powder of the present invention was used, the flavor and color did not affect the particle size. In the case of mashed potatoes made with coarse powder, the score of taste was low due to rough texture and the score of necking was very low. Also, when the particle size was small enough, the sensory characteristics did not have any adverse effect such as foreign body feeling, and the score of gingham was high due to soft texture.

In the case of taste, it was influenced by texture and showed a tendency to be like a thickening.

The reconstituted potato powder prepared with a small particle size based on the overall acceptability showed that it is suitable to be used for ready - to - eat cooking in rehydration. Reconstitution of colored potatoes showed that the color became brighter as the particle size became smaller and this tendency was also observed in the mashed potato dish during rehydration.

On the other hand, it was confirmed that coarse potato dishes having cohesive strength sufficient for processing and molding could be produced when the size of the powder was sufficiently small although coarse particles tended to disperse during rehydration (FIGS. 5 and 6 Reference).

As a result of the above results, in the mashed potato dish using coarse particles, the result of low sensory test due to the foreign object was shown, but in case of the fine powder having a sufficiently small particle size, the sensory test , Respectively.

<Example 4>

Chromaticity analysis result

(Red), G (green), and B (blue) values were extracted by image analysis through the image of FIG. 7 of the mashed potato prepared by rehydrating the reconstituted powder of colored potatoes. .

Image analysis is done by Matlab? (R2015a, Mathworks, Natick, Mass., USA).

After removing the black background of the image, we separated the image into red, green, and blue channels, respectively. The separated images were then divided by the area of the image to show the intensity of the color per unit area.

Chromaticity analysis showed that the values of R, G, and B were higher than that of coarse powder when using fine powder in both self and red.

The higher the value, the brighter the color. In Hongyoung, the fine powder was the highest and the browning powder was the lowest. The values of R and G tend to be higher in the case of using the self - baking powder than in the case of the browning - free powder. This indicates that the tendency of red and green in the case of browning powders changed greatly in the existing purple color.

Therefore, it has been confirmed that it is possible to manufacture high quality products that show inherent color, bright color and excellent functionality when re - formed fine powder is used.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (10)

Reconstituted potato powder comprising colored potato powder. The method according to claim 1,
Wherein the colored potato is a self-potato or an indigo-colored potato. The method according to claim 1,
And the particle diameter of the colored potato powder is less than 150 占 퐉. The method according to claim 1,
Wherein the colored potato powder is prepared by steam-cooking at a temperature of 90 ° C or higher, followed by drying and pulverization. A reconstituted potato powder according to any one of claims 1 to 4 hydrated with mashed potatoes. 6. The method of claim 5,
Wherein the hydration is a mixing of the reconstituted potato powder with water in a mixing ratio of 1: 2 to 1: 5. Removing and cutting off the colored potato bark, and then boiling;
Milling the boiled potato to produce a potato paste;
Drying the potato paste; And
Crushing the dried potato
&Lt; / RTI &gt; 8. The method of claim 7,
Wherein the boiling step is steamed at a temperature of at least &lt; RTI ID = 0.0 &gt; 90 C. &lt; / RTI &gt; 8. The method of claim 7,
Wherein the drying is performed by using a convection type hot-air dryer. 8. The method of claim 7,
Wherein the pulverization is carried out by pulverizing the particles to a diameter of less than 150 mu m.

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