KR20170046963A

KR20170046963A - Manufacturing method of Dioscorea batatas Decaisne powder containing increased saponin content and pan cake premix using the same

Info

Publication number: KR20170046963A
Application number: KR1020150147245A
Authority: KR
Inventors: 김경미; 강문경; 김진숙; 김기창; 최송이
Original assignee: 대한민국(농촌진흥청장)
Priority date: 2015-10-22
Filing date: 2015-10-22
Publication date: 2017-05-04
Also published as: KR101825948B1

Abstract

The present invention relates to Dioscorea batatas Decaisne powder having an improved saponin content, and to a method for producing a pancake premix by using the same. In particular, a steaming process is performed twice during a Dioscorea batatas Decaisne powder production procedure, so it has been confirmed that a coarse saponin content of Dioscorea batatas Decaisne powder is increased and an -glucosidase activity is improved. Pancake dough is produced by using the same, and quality is evaluated. As a result, when an adding amount of Dioscorea batatas Decaisne powder increases, viscosity of dough increases. When a pancake is produced by the dough, it has been confirmed that hardness, elasticity, and adhesion are improved compared to a control group. Moreover, it has been confirmed that a pancake having the Dioscorea batatas Decaisne powder added thereto shows an excellent score in a function evaluation. The present invention can be useful in producing a pancake containing active ingredients of Dioscorea batatas Decaisne powder and having improved functional palatability.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for manufacturing a pancake premix,

The present invention relates to a flour ( Dioscorea batatas Decaisne) powder having an increased saponin content, a pancake using the flour, and a process for producing the same.

There are 8 species of domesticated plants in Korea. Depending on the type of root, the rainy season ( Dioscorea batatas Decaisne), monkey ( Dioscorea polystachya Turcz) and yam ( Dioscorea japonica Thunb.). The roots are roots in the shape of a circle, and the inside is dark brown. It is a vegetative vine plant with three hair follicles and pores. It has been used for the treatment of diabetes, gastrointestinal diseases and pulmonary tuberculosis, for the purpose of nourishment, branch, navel, and shinhae, etc. .

Muzac-tucker I and Bonire JJ et al. Have shown that the protein is excellent in biological properties, and the sodium, potassium, magnesium, (Muzac-tucker I et al., J. Sci., Food Agric. 62, 219-224, 1993, Bonire JJ et al., J. Sci. 274, 1990).

The westernization of eating habits has led to the study of baking and confectionery aptitude, which has led to the development of the confectionery and bakery industry, and as a result, the population of bread is increasing. In addition, demand for health-oriented foods using functional ingredients is increasing, rather than existing materials made only by using flour, and it is required to develop technology for baking and baking in order to increase the incomes and utilization of growers In fact.

The Korean Society of Food Science and Nutrition, 30 (3), 64, 1997), rice flour compound powder (Kwon Hyuk Lee, et al., Korean Cooking Science, 11 (5), 479, 1995) (Korean Journal of Food Science and Nutrition, 11 (6), 657, 1998), and buckwheat (Jeong Yeong et al., Journal of Korean Cooking Science, 14 (2), 168, 1998) 13 (1), 64, 1999), and the use of high-fiber fiber (Kim, Kyung Kyung et al., Journal of the Korean Society of Food Science and Technology, 28 (4), 702, 1996). In addition, the characteristics of warts (Choi, Il Sook, Korean Journal of Culinary Science, 8 (1), 57, 1992), donut (Kim Sookhee et al., Revised nutritional science, (Kim, Hwa-Sun, Korean Journal of Culinary Science, 9 (2), 74, 1993). However, no studies have been made on the preparation of pancakes using the same and the production of the pancakes with increased saponin content.

The present inventors have been studying a method of improving the quality of the flour and using it in the manufacture of pancakes. When the flour is processed twice during the flour production process, the crude saponin content of the flour is increased and the activity of the α-glucosidase is increased As a result of evaluating the quality of the pancake dough by using the dough, the viscosity of the dough increased as the addition amount of the dough increased, and when the pancake was produced by the dough, hardness, elasticity and tackiness And that the pancakes added with the above-mentioned flour exhibited excellent sensory evaluation, thus completing the present invention.

DISCLOSURE OF THE INVENTION An object of the present invention is to provide a Dioscorea batatas Decaisne powder with increased saponin content, a pancake premix using the same, and a process for producing the same.

In order to achieve the above object,

1) washing, peeling, and subdividing the margarine;

2) subjecting the cut hemp to ultrasound treatment and then subjecting it to first high pressure elevation;

3) drying the hemp of step 2), and then subjecting the hemp to a second high pressure; And

4) lyophilization of the step 3) and pulverization; Wherein the saponin content is increased.

In addition, the present invention provides a margarine having an increased saponin content produced by the above-described method.

In addition,

1) mixing 50 to 75% by weight of flour, 10 to 30% by weight of the flour of claim 6, 20 to 30% by weight of sugar and 2 to 4% by weight of baking powder;

2) adding the egg and milk to the mixture of step 1) and kneading; And

3) baking the dough of step 2) in a pan; The present invention also provides a method for manufacturing a pancake using the same.

In addition, the present invention provides a pancake using the above-described granulated saponin-rich granulated product.

In the present invention, it was confirmed that the crude saponin content of the flour was increased and the alpha-glucosidase activity was increased by treating the flour-making process twice during the flour production, As a result, it was found that the viscosity of the dough increased as the addition amount of the flour increased, and that the hardness, elasticity and tackiness were increased as compared with the control group when the dough was prepared. By confirming that the present invention exhibits a sensory evaluation of excellent scores, the pancake using the present invention, in which the saponin content and the alpha-glucosidase activity are increased, and the method for producing the same, produce a pancake having improved sensory preference while containing a useful ingredient of the flour Can be usefully used.

FIG. 1 is a graph showing crude saponin content of a margarine according to the number of steaming times.
Figure 2 shows the alpha-glucosidase activity of the margarine according to the number of steaming times:
Acarbose: Alpha-glucosidase activity inhibitor drug as a comparative group.
Fig. 3 is a view showing the appearance of a pancake dough by the addition ratio of the flour.
4 is a graph showing the viscosity of the pancake dough according to the addition of the flour.
5 is a view showing the appearance of pancakes according to the addition amount of the flour.

Hereinafter, the present invention will be described in detail.

The present invention

1) washing, peeling, and subdividing the margarine;

The ultrasonic treatment in step 2) is preferably performed for 3 to 7 minutes, more preferably 5 minutes, and drying in step 3) is preferably performed at 50 to 70 ° C for 5 to 10 hours, Lt; 0 > C for 8 hours. In addition, the high-pressure expansion of the steps 2) and 3) is preferably carried out at 110 to 130 ° C for 30 minutes to 40 minutes, more preferably at 121 ° C for 30 minutes.

The margarine is characterized in that the activity of alpha-glucosidase is increased.

In a specific example of the present invention, by confirming that the crude saponin content and the α-glucosidase activity are increased when the margarine is produced by the above-mentioned manufacturing method of treating the steaming process twice (see FIGS. 1 and 2) Through the present invention, it is possible to produce a margarine having improved efficacy compared to conventional margarine.

In addition,

2) adding the egg and milk to the mixture of step 1) and kneading; And

The flour of step 1) is preferably added in an amount of 20 to 40% based on the weight of the flour.

In a specific example of the present invention, the pancake dough was prepared by adding 10 to 40% of the margarine treated twice in the above-mentioned steaming process, and the quality was evaluated by comparing with the control group. As a result, the addition ratio of the margarine was 30 to 40% , And the viscosity of the dough increased as the amount of the dough increased (see FIG. 4 and Table 2). In addition, lightness of the dough was found to decrease as the addition amount of the flour increased (see Table 3).

As a result of evaluating the quality of the pancakes after baking the dough, the color of the pancakes of the experimental group was lower than that of the control group, and the redness and yellowness tended to decrease slightly as the addition amount of the flour increased (See Table 4). The hardness was higher in the test group added with the flour than in the control group, and the elasticity was increased when the flour was added more than 20% in comparison with the control group. Also, the tackiness was increased by the addition of the flour, and the chewiness was increased when the flour was added at 10%, and then decreased again as the flour addition was increased (see Table 5).

As a result of the evaluation of the sensory characteristics of the pancakes, the color preference of pancakes according to the addition rate of the flour was not significantly different until 30% of the addition of the flour, and the degree of preference increased slightly with the addition of the flour, It was confirmed that 20% and 30% of margarine added to the experimental group had high scores. In addition, overall acceptability was highest when 20% of margarine was added (see Table 6).

Therefore, when the pancake premix is prepared, the addition of the inventive flour can contribute to enhancement of sensory preference.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.

However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following Examples and Experimental Examples.

< Example 1> increased saponin content Margarine Produce

It is easy to obtain habitat of the hatchery and it is important to consider the easiness of preprocessing such as peeling and the rainy season ( Dioscorea batatas Decaisne) was used. The rainy season was purchased at Buyeong Agricultural Village in Andong City, Gyeongbuk Province.

The flour was prepared by the following process:

1) Wash, peel, and cut (0.7 cm) steps;

2) sonication (5 min) and high pressure (121 < 0 > C, 30 min) steps;

3) drying (60 ° C, 8 hours) and high pressure (121 ° C, 30 minutes) step; And

4) Freeze-drying and grinding (100 mesh) steps.

The instrument used for the ultrasonic treatment was a model ultrasonic, UC-20 from JEIO TECH. (Daejeon, Korea), and a device used for high pressurization was a model WACS-1100 (100L) manufactured by DAIHAN Scientific (Wonju, Korea). The equipment used for freeze drying was ILSHINbiobase Co. Ltd. (Dongducheon-si, Korea) model PILOT (10 kg up to 20 kg).

< Experimental Example 1> Margarine Confirmation of effect of 2 times of processing

After the steaming process was treated twice by the method of Example 1, crude saponin content and alpha-glucosidase activity of the flour were measured.

The crude saponin content of the ginseng saponin was determined by high - temperature methanol extraction and n - butanol fraction, which were widely used for the separation of ginseng crude saponin. The extract was concentrated at 55 ° C with a vacuum concentrator (DE / R-205V, Buchi, Swiss), methanol was removed until the solution became 50 mL, and water was added to adjust to 50 mL. and 50 mL of n-butanol in a separatory funnel. The mixture was shaken vigorously and then allowed to stand to separate an organic solvent layer and a water layer. The water layer was extracted twice with 50 mL of n-butanol. The n-butanol layers extracted three times were collected in a concentrating flask and concentrated under reduced pressure (HB-502L, HANBAEK, Bucheon, Korea). After drying at 105 ° C for 4 hours and cooling for 30 minutes in a desiccator, the crude saponin content was calculated according to the following equation.

α-glucosidase activity was determined by mixing 50 ul of horse extract (0.1 g / ml) with 50 ul of 0.3 U / ml α-glucosidase and 50 ul of 0.2 M phosphate buffer (pH 7.0) and incubated at 37 ° C for 15 minutes. Subsequently, 100 μl of 3 mM pNPG (Sigma, St. Louis, Mo., USA) was added and reacted at 37 ° C. for 10 minutes. Then, 0.1 M Na 2 CO 3 750 μl FH reaction was stopped and the absorbance was measured at 405 nm , Inhibitory activity was calculated by α-Glucosidase inhibitory activity (%). For comparison, acarbose (Sigma, St. Louis, Mo., USA) was diluted to a concentration of 0.1 g / ml as a positive control.

As a result, as shown in FIG. 1 and FIG. 2, it was confirmed that the saponin content was increased and the alpha-glucosidase activity was increased when the steaming process was treated twice in the production of the flour, thereby improving the anti-diabetic effect And Fig. 2).

< Example 2> Margarine By addition Pancakes Premix Setting the Mix Ratio

In order to set the mixing ratio of the pancake premix according to the addition of the flour, the addition amount of the flour was set at 0 to 40% based on the weight of the flour, and the sugar and the baking powder were added to the total premix weight (without egg and milk) 25% and 3%, respectively. Here, 60 g of egg and 450 mL of milk were kneaded, and the quality of the pancakes according to the addition amount of the flour was evaluated.

flour Margarine Sugar Baking
powder Control (control) 360g 0g 125g 15g However, 324 36g 125g 15g However, 288 72g 125g 15g However, 252 108g 125g 15g However, 216 144g 125g 15g

< Experimental Example 2> Margarine By addition Pancakes Identify physical properties of dough

<2-1> Margarine By addition ratio Pancakes Spreadability evaluation of dough

In order to confirm the physical properties of the pancake dough according to the addition rate of the flour, the doughs of the control and experimental groups prepared in Example 1 were compared.

The spreading ratio of the dough was expressed as the ratio of thickness to diameter using AACC 10-50D (AACC 2000).

Specifically, the diameter of the dough was measured by pouring 50 g each of the dough into a spread sheet, aligning them horizontally, measuring the total length, measuring the length by rotating the dough angle in the same manner, measuring the average diameter Respectively. The thickness of the dough was determined by measuring the height of each dough.

As a result, as shown in FIG. 4 and Table 2, it was confirmed that the spreadability of the dough decreased in the test group with the addition rate of 30 to 40% of the dough compared to the control group, and the viscosity of the dough increased as the amount of the dough increased (Fig. 4 and Table 2).

Sample Type Spreadability Control group 10.27 ^ab However, 10.11 ^bc However, 10.73 ^a However, 9.65 ^c However, 9.32 ^c

<2-2> Margarine By addition ratio Pancakes Color evaluation of dough

The color of pancake dough was compared according to the addition ratio of corn flour.

Specifically, L value (lightness), a value (redness) and b value (yellowness) were repeatedly measured three times using a color difference meter (CR-300, Minolta Co., Tokyo, Japan) The L value of the white standard plate was 95.57, the a value was? 0.1, and the b value was 2.87.

As a result, as shown in Table 3, lightness and dullness of dough decreased as the addition amount of the flour increased, and the redness tended to be higher, (Table 3).

Chromaticity ¹ ⁾ L a b Control group 70.08 ^{2) a3} ⁾ 0.21 ^e 13.55 ^b However, 68.05 ^b 0.90 ^d 14.43 ^a However, 64.50 ^c 1.68 ^c 14.22 ^a However, 61.64 ^d 2.06 ^a 13.37 ^b However, 61.21 ^e 1.79 ^b 11.10 ^c

¹⁾ Standard white plate L = 95.57, a = -0.1, b = 2.87, L Value: lightness (100 = white, 0 = black), ^a value: redness ), ^b value: yellowness (-60 to +60, - = blue, + = yellow); ²⁾ Means ± SD;

³⁾ Mean values with different characters in the same column are significantly different from each other at p <0.05 by Duncan's multiple range test.

< Experimental Example 3> Margarine By addition ratio Pancake Check physical properties

<3-1> Margarine By addition Pancake Chromaticity evaluation

After preparing the pancakes by the dough prepared by the method of Example 1, the chromaticity of the pancakes according to the addition ratio of the flour was compared.

Specifically, L value (lightness), a value (redness), and b value (yellowness) were repeatedly measured three times using a colorimeter (CR-300, Minolta Co., Tokyo, Japan) The mean value was used. The L value of the white standard plate was 95.57, the a value was 0.1, and the b value was 2.87.

As a result, as shown in Table 4, the chromaticity of the pancakes of the experimental group was lower than that of the control group, but it was confirmed that there was no significant difference according to the addition amount of the flour, and the redness and yellowness were slightly decreased as the addition amount of the flour increased (Table 4).

Chromaticity ¹ ⁾ L a b Control group 63.84 ^{2) a3} ⁾ 0.79 ^c 16.07 ^a However, 51.71 ^b 0.60 ^c 12.96 ^b However, 49.81 ^b 1.36 ^b 12.08 ^b However, 49.42 ^b 2.27 ^a 12.44 ^b However, 50.06 ^b 2.18 ^a 10.87 ^c

<3-2> Margarine By addition Pancake Hardness evaluation

The hardness of the pancakes according to the addition of the flour was compared.

The texture profile analysis (TPA) was performed using a texture analyzer (TA-XT2, Stable Micro System Ltd., Surrey, UK) after cutting the specimens to a certain size (2 to 2 cm) ) Method. The cylinder probe used was P / 50. The test conditions were 80% strain, 5.0 mm / sec pre-test speed, 2.0 mm / sec test speed, and 2.0 mm / sec post-test speed Repeated measurements were made more than 5 times per sample.

As a result, as shown in Table 5, hardness was higher in the test group added with the flour than in the control group, and elasticity was increased when the flour was added in an amount of 20% or more compared with the control group. In the case of stickiness, the value of the experimental group was higher than that of the control group, and there was no significant difference between the groups of 10% to 30% of the addition of the flour. The chewiness was increased when the flour was added 10% (Table 5).

Hardness
Hardness Shout
Springiness Stickiness
Cohesiveness Gum
Gumminess Chewiness
Chewiness Control group l 19601.94 ^d 0.43 ^c 0.53 ^c 11242.93 ^d 4022.91 ^e However, 23435.19 ^c 0.43 + - 0.01 ^c 0.60 ^b 13852.89 ^c 10577.01 ^a However, 27377.52 ^b 0.51 ^ab 0.60 ^b 16519.94 ^b 8668.32 ^b However, 23303.16 ^c 0.54 ^a 0.63 ^b 13934.30 ^c 7368.14 ^c However, 34072.61 ^a 0.48 ^b 0.68 ^a 21137.33 ^a 6023.83 ^d

< Experimental Example 4> Margarine adding Pancake Sensory evaluation

<4-1> Margarine By addition Pancake Appearance evaluation

As a result of comparing the appearance of the pancakes by the addition ratio of the flour, the color was visually confirmed to be slightly darker as the addition amount of the flour increased, as shown in Fig. 5 (Fig. 5).

<4-2> Margarine By addition Pancake Sensory evaluation

For the sensory evaluation of the pancakes of the present invention, the 20 panelists trained in advance were evaluated by a 9-point rating method on appearance (color), flavor, taste, texture, and overall acceptability. The samples were provided in the form of the most commonly used circular form within 30 minutes of manufacture. Randomization and blocking were performed using Balanced Incomplete Block Design (BIBD) for the objectivity of experiments in order to minimize errors caused by evaluating too many samples at once. The inside of the mouth must be rinsed with water between the sample and the sample to prevent any influence from the previous sample. The degree of preference was evaluated as 9 points for "very good" and 1 point for "not very good".

As a result, the color preference of pancakes according to the addition rate of the flour was not significantly different until 30% of the addition of the flour, and the flavor and texture of the flour increased slightly with increasing the addition amount of the flour, 30% of the experimental group was higher than the other test group. In addition, there was no significant difference in the overall preference between 20% and 40% of the experimental group, but the addition of 20% resulted in the highest score. Thus, the addition of the margarine to the pancake premix production improves the sensory preference (Table 6).

Appearance (color) incense flavor Texture Overall
Likelihood Control group 5.84 ^{1) a2)} 5.16 ^c 5.05 ^b 6.00 ^a 5.16 ^b However, 6.47 ± 1.78 ^a 5.79 ^bc 5.21 ^b 4.68 ^b 5.21 ^b However, 6.16 ± 1.74 ^a 6.58 ^ab 6.42 ^a 5.89 ^a 6.42 ^a However, 5.68 ± 1.95 ^a 6.63 ^ab 6.37 ^a 6.00 ^a 6.21 ^ab However, 4.32 ± 2.11 ^b 6.84 ^a 6.05 ^ab 5.63 ^ab 5.79 ^ab

¹⁾ Means ± SD; ²⁾ Mean values with other characters in the same column are significantly different from each other at p <0.05 by Duncan's multiple range test.

Claims

1) washing, peeling, and subdividing the margarine;
2) subjecting the cut hemp to ultrasound treatment and then subjecting it to first high pressure elevation;
3) drying the hemp of step 2), and then subjecting the hemp to a second high pressure; And
4) lyophilization of the step 3) and pulverization; Wherein the saponin content is increased.

The method according to claim 1, wherein the ultrasonic treatment in step 2) is carried out for 3 to 7 minutes.

The method of claim 1, wherein the drying of step 3) is carried out at 50 to 70 ° C for 5 to 10 hours.

The method according to claim 1, wherein the high-pressure extrusion of step 2) and step 3) is carried out at 110 to 130 ° C for 30 minutes to 40 minutes.

The method of claim 1, wherein the malt is increased in alpha-glucosidase activity.

A method for producing the same, wherein the saponin content is increased by the production method of claim 1.

1) mixing 50 to 75% by weight of flour, 10 to 30% by weight of the flour of claim 6, 20 to 30% by weight of sugar and 2 to 4% by weight of baking powder;
2) adding the egg and milk to the mixture of step 1) and kneading; And
3) baking the dough of step 2) in a pan; Wherein the saponin content is increased.

[7] The method of claim 7, wherein the flour of step 1) is added in an amount of 20 to 40% based on the weight of the wheat flour.

9. A pancake using the granulated saponin-rich granulate produced by the method of claim 7.