KR20180013019A - Preparation method of chip snack using Jerusalem artichoke - Google Patents

Abstract

The present invention relates to a method for preparing chips using Jerusalem artichoke as a snack and Jerusalem artichoke chips manufactured by using the same. According to the method for preparing Jerusalem artichoke chips, the chips are manufactured by automatically performing a process of cleaning using a bubble washing machine and spreading sliced Jerusalem artichoke, and sequentially drying and baking sliced Jerusalem artichoke from the low temperature to the high temperature. A rancidity problem which occurs by frying materials in oil can be solved and a healthy diet food can be provided.

Description

Preparation method of chip snack using Jerusalem artichoke}

The present invention relates to a method for producing snack chips in the form of chips using pig potatoes and a pig potato chip produced using the method.

Consumers' preferences for food have become diverse, and the tendency to pursue a simple diet has led to a significant increase in the consumption of bread, snacks, and rice cakes that can be eaten as a snack or as a substitute for rice. According to this tendency, substitutes or snacks as described above have been studied in the direction of containing various functional materials which can improve the usability out of the conventional manufacturing method using only flour or rice flour.

Especially, snacks are popular snacks for all ages. In general, snacks are produced by powdering grains, kneading with additives such as sugar, extruding the dough with an extruder, and drying and then frying in oil. Thus, the existing snacks are subjected to oil splashing process, which not only has a high calorie content but also contains trans fatty acids which are harmful to health, which causes obesity and diabetes. Nonetheless, the snacks produced by frying oil are addictive due to the unique texture that stimulates people's appetites and the irritating taste of added ingredients, which is harmful to the health of children who eat frequent snacks as well as adults. Therefore, it is necessary to develop a snack that satisfies consumers' preferences and is healthy and low calorie.

Pork potatoes ( Jerusalem artichoke ) are a perennial plant of Asteraceae, also known as "chubby", and contain inulin as a major functional ingredient. Inulin is a polysaccharide of fructose. Its chemical composition is the same as that of starch, but its physicochemical properties are different, and it has been reported that it has anti-obesity and blood sugar controlling effect. The content of inulin varies depending on the cultivar and cultivation conditions, but about 12 to 14% of inulin is contained in the sphere which is the root of the potato potatoes, so it can be used to produce fructose by hydrolysis thereof It can be a raw material for ethanol. Carbohydrates of porcine potatoes consist of various inulin-like substances and components such as fructose and glucose. The inulase in pig potatoes decomposes inulin into fructose, so stored pig potatoes are strong in sweetness. However, because raw odors emit a peculiar smell, they can not be steamed like potatoes or sweet potatoes (Food Science and Technology Dictionary, 2008, Kwangil Cultural History). On the other hand, pig potatoes have been popular as diet foods in recent years because they do not increase blood sugar while giving a feeling of fullness, they are rich in fiber and exhibit excellent efficacy in constipation.

Accordingly, the present inventor has developed a pig potato chip capable of satisfying consumers' taste without damaging useful ingredients of the potato potato.

Korean Patent No. 10-1372555 Korean Patent Publication No. 10-2015-0084489

It is an object of the present invention to provide a method for producing snack chips in the form of chips using a potato potato, And a pig potato chip produced therefrom.

In order to accomplish the above object, the present invention provides a method for cleaning a potato; (b) cutting the washed porcine potatoes into slices of 1 mm to 2 mm thickness; (c) spraying air bubbles simultaneously while washing the cut pork potatoes with water and spreading them so as not to overlap each other; And (d) baking the spread pig potato slices in a drier having an internal temperature of 150 to 160 DEG C for 6 to 9 minutes.

In one embodiment, the dryer 400 in step (d) includes three drying conveyors 410 having a mesh structure, and the baking is performed at a low temperature of 50 ° C to 80 ° C, Drying the potato slices on top of the top drying conveyor 411; Lightly baking the potato slices on a middle layer drying conveyor (412) where a moderate temperature of 140-170 ° C is applied to the hot plates; And baking the potato slices closely on the lower layer drying conveyor 413 where a high temperature of 270 DEG C to 300 DEG C is applied to the heating plate.

In one embodiment, step (c) is performed automatically in the bubble cleaner 200 in the form of a water tank, and the bubble cleaner 200 is provided in the inner lower part of the bubble cleaner 200, A vertical air injection part 210 for injecting air toward the potato 600 to generate bubbles and a vertical air jet part 210 for feeding the cut pig potato 600 to the upper surface of the conveying conveyor 300, And a horizontal air jetting unit 220 for jetting air toward the rear of the lower portion of the conveyor 300 to generate bubbles.

In one embodiment, the wash water in the airbubble cleaner may include salt or auxiliary ingredients to enhance the flavor and functionality of the porcine potato at the same time as washing. For example, the auxiliary component may include an extract of green tea, mushroom, mulberry leaf, spinach, onion, seaweed, kelp, broccoli, cucumber, marine oil,

Further, in another aspect, the present invention provides a pig potato chip produced by the above method.

In one embodiment, the porcine potato chips are substantially free of potentially useful components of unprocessed porcine potatoes and thus are excellent in anti-diabetic, antihypertensive, and constipation-improving effects.

The method of manufacturing a porcine potato chip of the present invention can automate the process of unfolding a thinly cut porcine potato at the same time as cleaning by using a bubble washer, as well as drying and baking the porcine potato which is sequentially cut at a low temperature and a high temperature, By manufacturing snacks, it is possible to solve the problem of rancidity caused by frying snacks into oil as in the conventional method, and at the same time, there is an effect of making snacks which are beneficial to health.

In addition, the porcine potato chips of the present invention are prepared by baking only the potato without any additives, so that the useful components of the potato potato can be easily ingested, the texture is good, and the flavor and taste are excellent. It can also be provided as a diet food because it is easy to eat, gives a feeling of fullness, and has a low calorie.

1 is a schematic view of a snack manufacturing apparatus according to the present invention.
Fig. 2 is a perspective view showing the bubble washing machine and the conveying conveyor of Fig. 1;
Figure 3 is a photograph of a portion of a dry conveyor belt of a mesh structure provided in a dryer prototype according to an embodiment of the present invention.
4 is a photograph of an end product of a potato chip produced according to the production method of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

A method for manufacturing a porcine potato chip of the present invention comprises the steps of (a) washing a potato potato; (b) cutting the washed porcine potatoes into slices of 1 mm to 2 mm thickness; (c) spraying air bubbles simultaneously while washing the cut pork potatoes with water and spreading them so as not to overlap each other; And (d) baking said spread potato slices for 6 to 9 minutes in a dryer having an internal temperature of from 150 캜 to 160 캜.

In the step (a), fresh pork potato raw material free from trauma and inseminated is first prepared. In order to obtain the best flavor, it is preferable to use the potatoes cultivated in autumn. For the production of potato chips, it is preferable to use pig potatoes of a purple color and small size, but the present invention is not limited thereto. The prepared potato potato material is cleaned by ordinary manual or mechanical work to remove foreign matter such as soil buried on the outer surface.

In the step (b), the potatoes after the first washing are sliced into thin slices. In one embodiment, the washed porcine potato may be dried. The cutting can be carried out by using a generally used cutting device or the like. The thickness and size of the potato slices can be adjusted according to the preference of the user. However, when the thickness of the potato slices is less than 1 mm, the slices easily adhere to each other. Therefore, it is difficult to remove the potato slices before the drying step. Further, when the slice thickness exceeds 2 mm, the texture of the finished potato chip is deteriorated, so that the thickness of the potato slice is preferably 1 mm to 2 mm.

In the step (c), the cut potatoes are washed with water and sprayed with air bubbles at the same time. In one embodiment, the process includes a vertical air jetting unit 210 and a horizontal air jetting unit 220 provided inside the porcelain potato 600 to cut foreign substances and starchy substances on the surface once again And is automatically carried out by the bubble washing machine 200 which functions to raise the transfer conveyor 300, which will be described later, so that the inconvenience of the conventional manual operation can be solved. At this time, cut piglets having a small weight are formed at the center of the conveying conveyor 300 (refer to the dotted line in FIG. 2) by the vertical air jetting unit 210 and the horizontal air jetting unit 220, The larger the weight, the higher the size of the cut pork potato.

In one embodiment, the wash water used in the secondary wash may include saline or other auxiliary materials. The auxiliary materials are intended to enhance the flavor or improve the functionality of the porcine potato chips. In one embodiment, extracts such as green tea, mushroom, mulberry leaf, spinach, onion, seaweed, kelp, broccoli, cucumber, marine oil, and arnoia, which are known to have excellent antidiabetic efficacy, When the digested potatoes are included, the digestible components of the digestible extract are absorbed by the potatoes to double the antidiabetic and antihypertensive effects of the potato chips.

The step (d) comprises baking the opened potato slices in a drier having an internal temperature of 150 ° C to 160 ° C to produce a chip snack. The step of baking the pastry dough composition, mixing the ingredients, Unlike the manufacturing method, it is advantageous to minimize the nutrient destruction of the potatoes by a simple method of drying and baking the washed potato slices. In one embodiment, the dryer 400 includes three drying conveyors 410 having a mesh structure, wherein the baking is performed at a low temperature of 50 ° C to 80 ° C, Drying the potato slices on the pots 411; Lightly baking the potato slices on a middle layer drying conveyor (412) where a moderate temperature of 140-170 ° C is applied to the hot plates; And baking the potato slices closely on the lower layer drying conveyor 413 where a high temperature of 270 DEG C to 300 DEG C is applied to the heating plate. If the baking process is carried out step by step as above, the potato chips of the pig may not be too hard but have a crisp optimal texture.

In one embodiment, the drying or baking time on each conveyor is preferably 2 to 3 minutes, preferably 6 to 9 minutes. If the baking time is less than 6 minutes, the potatoes are hard to be baked completely and it is hard to make crispy texture of the potato chips. If the baking time is longer than 9 minutes, the potato chips may be baked too much, resulting in hardness and loss of nutrients.

In addition, the method for manufacturing a porcine potato chip of the present invention may include a step of transferring the pig potato chips formed as described above to the reservoir 500, and then finishing or packing the predetermined amount of the potato chips.

In one embodiment of the present invention, the method for manufacturing a porcine potato chip of the present invention can be automated by the porcine potato chip manufacturing apparatus shown in Figs. FIG. 1 is a schematic view of a pig potato chip manufacturing apparatus of the present invention, and FIG. 2 is a perspective view showing a bubble washing machine and a conveying conveyor of FIG. 1.

1 and 2, the apparatus for manufacturing a porcine potato chip of the present invention is provided with a washing machine 100 for washing porcine potatoes. The washing machine 100 is configured in the form of a water tank so that water is filled therein, and a brush or the like is provided inside the washing machine 100 to remove dirt adhering to the vegetable.

Meanwhile, a bubble washing machine 200 for cutting the potato potato 600 washed in the slice form and washing the potato potato 600 washed in the washing machine 100 is provided. Also, a conveying conveyor 300 is provided on the bubble washing machine 200, and the bovine washing machine 200 is equipped with a conveying conveyor 300 which is positioned to raise the excised potato 600 by bubbles. The pig potatoes cleaned in the washing machine 100 are dropped into the bubble washing machine 200 by the transfer device 110 such as the elevating means.

Meanwhile, the bubble washing machine 200 is provided with a vertical air spraying part 210 for spraying air to the inner lower part thereof to generate bubbles. The vertical air spraying unit 210 is provided at a lower portion of the bubble washing machine 200. The vertical air spraying unit 210 blows air into the bubble washing machine 200 through a conveying conveyor 300 immersed in water, The cut pig potato 600 is lifted by the vertical air jetting unit 210 and then spreads on the upper surface of the conveying conveyor 300 and is seated. At this time, since the air injected from the vertical air injection unit 210 is injected through the center of the conveying conveyor 300, the light weight of the cut potato 600 is settled toward the edge of the conveying conveyor 300, The cut pig potatoes 600 are aligned without being overlapped.

As described above, the right cut pork potato 600 is conveyed to the dryer 400, which will be described later, while moving through the conveying conveyor 300. At this time, the conveying conveyor 300 is preferably configured to be inclined upward by 10 to 20 degrees so that the cut potato pot 600 is easily seated. In order to smoothly drain the conveying conveyor 300, . Although the conveying conveyor belt has been described as an example of a mesh, it may also be constituted by a belt of porous structure which is easy to drain.

In order to allow the cut pig potato 600 raised in the vertical air injection part 210 to be easily seated on the upper surface of the conveying conveyor 300, A horizontal air jetting unit 220 may be further provided at a lower rear portion of the main body 300. Therefore, when the cut pig potato 600 raised in the vertical air jetting section 210 is lifted up to reach the height of the horizontal air jetting section 220, it is smoothly moved by the air jetted from the horizontal air jetting section 220 And can be seated on the upper surface of the conveying conveyor 300. When the cut pig potato 600 is placed on the upper surface of the conveying conveyor 300, a cutting pot potato having a relatively small weight is placed at the edge of the conveying conveyor 300, and a cut potato potato having a relatively large weight Respectively. This is because the vertical air spraying unit 210 is located at the center of the conveying conveyor 300, so that the cut potato 600 is seated according to the weight. The vertical air jetting unit 210 and the horizontal air jetting unit 220 may be configured in a plurality of ways according to the size of the bubble washing machine 200 and the capacity of the cutting pig potato 600 accordingly.

It is also necessary to adjust the air jet speeds of the vertical air jetting unit 210 and the horizontal air jetting unit 220 in order to align the cut pig potatoes 600 on the conveying conveyor 300 as wide as possible without overlapping. The vertical air jetting unit 210 may be operated at a speed of 2.5 to 3.5 km / h and the horizontal air jetting unit 220 may be operated at a speed of 1.5 to 3 km / h, depending on the size of the washing machine 200 and the number of air jetting units. It is preferable that air is jetted at a speed. In one embodiment, the injection speed of the vertical air injection part 210 is 3 km / h and the injection speed of the horizontal air injection part 220 is 2 to 2.5 km / h.

Meanwhile, a dryer 400 for drying the cut pig potato 600 conveyed from the conveying conveyor 300 is provided. The dryer 400 is formed in the form of a housing and is provided with a drying conveyor 410 having a multi-layer structure inside the drying conveyor 410. The drying conveyors constituting the respective layers convey the cut potato 600 in the opposite direction to each other. . That is, since each of the drying conveyors is spaced apart from each other by a predetermined height and is rotated in the opposite direction to each other, the cut pig potatoes that are dried while moving each layer fall downward and continuously dry through the drying conveyor .

The drying conveyor 410 may be composed of three layers as shown in FIG. 1, and the upper layer 411, the middle layer 412 and the lower layer drying conveyor 413 will be described for convenience of explanation. The drying conveyor 410 can be constructed by reducing or reducing the number of layers according to the water content and the amount of the cut potatoes according to the kinds of the potatoes.

One or more dry heaters 420 are provided below the respective layers of the drying conveyors 411, 412 and 413 constituted as described above. The low temperature, middle-layer drying heater 422, The heater 433 applies high temperature heat to the respective layers of the drying conveyors 411, 412, and 413 to dry and bake the cut potato potato 600. That is, the cut pig potatoes are dried by applying a temperature of about 50 to 80 ° C to the upper layer drying conveyor 411, and the cut pig potatoes dried by applying a temperature of about 140 to 170 ° C to the middle layer drying conveyor 412 And the baking process is carried out while the baking process is continued. The baking process is performed by applying a temperature of about 270 to 300 DEG C to the lower layer drying conveyor 413 to form a potato chip.

At this time, it is preferable that the belt of the drying conveyors is formed as a mesh so that the heat applied to each drying conveyor is not directly applied to the cut potatoes. That is, the drying heater 420 applies heat to a heating plate made of stainless steel or the like provided at the lower part of each drying conveyor 410, and radiates heat generated thereon indirectly to cut pig potatoes placed on a dry conveyor belt of a mesh- The drying and baking process is performed.

Since the dryer 400 is formed in the form of a housing, loss of radiant heat generated in the drying conveyors 410 inside the dryer 400 is small, so that drying and baking process time can be shortened. The time required for the drying and baking process may vary depending on the type of potatoes, but it is generally preferable to adjust the driving speed of the drying conveyor to take about 2 to 3 minutes for each drying conveyor 410.

Meanwhile, a storage 500 for storing pig potato chips dried in the dryer 400 is provided. The reservoir 500 is provided on the outside of the rear end of the lower layer drying conveyor 413 to receive the cut pork potato transformed with the pig potato chips. It is then passed on to the subsequent seasoning or packaging process.

Hereinafter, the present invention will be described in more detail with reference to Examples. It will be apparent to those skilled in the art that the following examples are merely illustrative of the present invention and that the scope of the present invention is not limited to these examples.

Example 1. Preparation of porcine potato chips

[Production Example 1]

Fresh potatoes were washed and then cut to a constant size of 1 mm (Production Example 1-1), 1.5 mm (Production Example 1-2), 2 mm (Production Example 1-3), respectively, , And then dried and baked for 7 minutes and 30 seconds in a dryer having an internal temperature of 155 캜 to prepare a potato chip. At this time, the temperature of the dryer is set at a temperature which is applied to each heating plate of the upper layer 411, middle layer 412 and lower layer 413 drying conveyor of the pig potato chip manufacturing apparatus according to the embodiment of the present invention, ° C, 140 ° C to 170 ° C, and 270 ° C to 300 ° C.

In order to investigate the difference in preference according to the thickness of the potato slices, the potato chips of the above Production Examples 1-1 to 1-3 were subjected to sensory evaluation. Sensory evaluation was carried out to evaluate the taste, flavor and texture of the sensory evaluation according to the 9 point scale method (Table 1).

sample Sensory test result incense flavor Texture Production Example 1-1 8.2 8.5 6.5 Production Example 1-2 8.3 8.7 9.3 Production Example 1-3 8.3 8.6 7.1

As a result, there was no significant difference in flavor and taste, but the texture of the potato chips made of porcine potato slices with a thickness of 1.5 mm (Manufacturing Example 1-2) was remarkably excellent in texture. On the other hand, in the case of the 1-mm-thick porcine potato slices (Production Example 1-1), it was often found that they were baked while sticking to each other after the second washing.

Therefore, in the following production example, pig potato chips were prepared using pig potato slices having the best texture of 1.5 mm in thickness.

[Production Example 2]

Fresh pork potatoes were washed and then cut into a uniform size of 1.5 mm. Then, the pork potato chip manufacturing apparatus according to one embodiment of the present invention was used to carry out secondary washing and spread on a mesh conveyor at the same time, Drying and baking processes were carried out for 7 minutes and 30 seconds in a dryer set at 150 ° C (Production Example 2-2), 160 ° C (Production Example 2-3), 170 ° C (Production Example 2-4) To produce pig potato chips. At this time, the temperature of the dryer is set at a temperature which is applied to each heating plate of the upper layer 411, middle layer 412 and lower layer 413 drying conveyor of the pig potato chip manufacturing apparatus according to the embodiment of the present invention, ° C, 140 ° C to 170 ° C, and 270 ° C to 300 ° C.

In order to examine the difference in preference according to the baking temperature of the potato slices, the potato chips of the above Preparation Examples 2-1 to 2-4 were subjected to sensory evaluation. Sensory evaluation was carried out by selecting 10 test personnel from each age group (10 persons to 60 persons) and a total of 30 inspectors. The taste, flavor, texture, and overall acceptability were evaluated by 9 point scale method (Table 2).

sample Sensory test result incense flavor Texture Overall likelihood Production Example 2-1 8.1 8.0 8.3 8.2 Production example 2-2 8.6 8.8 9.0 9.0 Production Example 2-3 8.3 8.6 9.1 8.8 Production example 2-4 7.9 8.1 8.0 8.0

As a result, in all the items, pig potato chips baked at 150 ° C (Production Example 2-2) and 160 ° C (Production Example 2-3) were observed at 140 ° C (Production Example 2-1) and 170 ° C (Production Example 2-4) It was found to be better than baked. Therefore, in the method for manufacturing a porcine potato chip of the present invention, a temperature of 150 ° C to 160 ° C is set as an optimal temperature condition for baking a potato slice.

[Production Example 3]

Fresh pork potatoes were washed and then cut to a predetermined size of 1.5 mm. Then, the pork potato chip manufacturing apparatus according to an embodiment of the present invention was used to carry out secondary washing and spread on a mesh conveyor at the same time, (The time required for each conveyor belt is set to 1 minute and 40 seconds) (Production Example 3-1), 7 minutes and 30 seconds (the time required for each conveyor belt is set to 2 minutes and 30 seconds) Production Example 3-2) and 10 minutes (Time required for each conveyor belt was set to 3 minutes and 20 seconds) (Production Example 3-3) Liver potato chips were prepared by performing the liver drying and baking process. At this time, the temperature of the dryer is set at a temperature which is applied to each heating plate of the upper layer 411, middle layer 412 and lower layer 413 drying conveyor of the pig potato chip manufacturing apparatus according to the embodiment of the present invention, ° C, 140 ° C to 170 ° C, and 270 ° C to 300 ° C.

In order to investigate the difference in preference according to the baking time of the potato slices, the potato chips of the above Preparation Examples 3-1 to 3-3 were subjected to sensory evaluation. Sensory evaluation was carried out by selecting 10 test personnel from each age group, ranging from 10 to 60, by a total of 30 test persons. The taste, aroma, texture, and overall likelihood were evaluated by the 9 point scale method (Table 3).

sample Sensory test result incense flavor Texture Overall likelihood Production example 3-1 8.1 8.3 8.4 8.3 Production example 3-2 8.8 9.1 9.3 9.1 Production Example 3-3 8.3 8.4 8.5 8.4

As a result, the baked pig potato chips showed a better sensory evaluation result than the rest of 7 minutes and 30 seconds (the time required for each conveyor belt was set to 2 minutes and 30 seconds) (Manufacturing Example 3-2). Therefore, in the method of manufacturing a potato chip of the present invention, the optimum time condition is set to have a drying and baking time of 6 minutes to 9 minutes at a temperature of 155 ° C.

[Production Example 4]

(40% by weight) was added to the sterilized drinking water (60% by weight) and the boiled extract was added to the washing water for the second washing in a ratio of 15% by weight Followed by a washing and transferring process.

Raw material Production Example 4-1 Production example 4-2 Production Example 4-3 Production Example 4-4 Shiitake mushrooms 30% 40% 50% 60% Mulberry leaf 30% 20% 10% 20% Kelp 25% 20% 10% 10% Green tea leaves 10% 20% 20% 5% broccoli 5% - 10% 5%

Meanwhile, with reference to a conventional method of producing potato or potato snacks, pig potato chips were prepared according to the following comparative examples and compared with pig potato chips of the present invention.

[Comparative Example 1]

The porcine potatoes were washed and then thinned to a thickness of 1.5 mm. Then, the foreign substances and the eluted starch were washed out from the water at room temperature. The potatoes thus washed were dried by hot hot air at a temperature of 200 캜 and a wind pressure of 100 mmAq.

[Comparative Example 2]

After washing the potatoes, they are sliced to a thickness of 1.5 mm. Wash the foreign substances and the eluted starch from the water at room temperature, spread them widely, and heat them by irradiating microwaves.

[Comparative Example 3]

Fresh potatoes were washed and then cut to a uniform size of 1.5 mm. After the second washing, they were unfolded on a mesh conveyor and dried in a dryer set at 155 캜 for 6 minutes (Comparative Example 3-1), 7 minutes 30 seconds Comparative Example 3-2), 9 minutes (Comparative Example 3-3), and 12 minutes (Comparative Example 3-4). Comparative Example 3 is a three step process of the present invention (drying (50 DEG C to 80 DEG C), lightly baking (140 DEG C to 170 DEG C) and strongly baking (270 [deg.] C - 300 [deg.] C)] and is simply dried at a constant temperature.

Example 2. Analysis of Inulin Content of Pork Potato Chips

100 g of porcine potato chips prepared by the methods of Production Example 3-2, Production Example 4-1 and Comparative Examples 1 to 3 were placed in 200 ml of water at 90 ° C, subjected to hot extraction using an extractor for 1 hour, and the extract was evaporated under reduced pressure To give an extract. The carbohydrate composition of the hot-water extract was analyzed using the HPAEC-PAD method. The results of the analysis are shown in Table 5 (G: Glucose, F: Fructose, GFX: polysaccharide having glucose as a terminal group and X fructose in turn linked to glucose).

sample G, F, GF The oligosaccharides (GF2 to GF7) Inulin (> GF7) Raw pig potato 7.3% 24.3% 68.4% Production example 3-2 9.1% 25.2% 65.7% Production Example 4-1 8.8% 27.1% 64.1% Comparative Example 1 11.3% 29.9% 58.8% Comparative Example 2 10.2% 29.7% 60.1% Comparative Example 3-1 8.6% 29% 62.4% Comparative Example 3-2 8.5% 28.4% 63.1% Comparative Example 3-3 8.5% 29.8% 61.7% Comparative Example 3-4 8.4% 29.3% 62.3%

Example 3. Anti-diabetic and anti-hypertensive effect of porcine potato chips

The inhibitory activity of? -Glucosidase was investigated to examine the antidiabetic effect of the porcine potato chips of the present invention (Production Example 3-2 and Production Example 4). Samples were lyophilized, finely ground and extracted with 70% ethanol for analysis. 1,000 ppm of the sample was added to 100 μL of 2.5 mM p-NPG (p-nitrophenyl α-glucopyranoside) dissolved in 0.2 U / mL α-glucosidase enzyme solution and 100 mM potassium phosphate buffer (pH 7.0) After the reaction, the absorbance was measured at 405 nm and the inhibition activity of? -Glucosidase was calculated.

Angiotensin-converting enzyme (ACE) inhibitory activity was measured using a spectrophotometric method to investigate the antihypertensive effect of the above samples. For the preparation of the enzyme solution, ACE (Sigma, USA) from rabbit lung was added to 0.1 M potassium phosphate buffer (pH 8.3) containing 0.3 M NaCl, and dissolved to give 0.25 UN / ml Respectively. HHL (hippuryl-histidyl-leucine) was dissolved in 0.1M potassium phosphate buffer (pH 8.3) containing 0.3M NaCl to prepare 2.5 mM HHL substrate solution. To 100 μL of the extracted sample solution, 150 μL of HHL substrate solution and 100 μL of 0.25 UN / mL ACE enzyme solution were added, followed by reaction at 37 ° C. for 30 minutes. The reaction was stopped by addition of 250 uL of 1N HCl, and then 3 mL of ethyl acetate was added and the mixture was stirred for 1 minute. The mixture was centrifuged (5,000 x g, 10 minutes, 4 DEG C) to obtain 3 mL of supernatant. After the supernatant was completely dried by heating at 120 ° C for 30 minutes, 2 μl of distilled water was added to the dried product, and the absorbance at 228 nm was measured to measure the ACE inhibitory activity.

As a result, as shown in Table 6 below, it was confirmed that the porcine potato chips (Preparation Examples 3-2 and 4-1 to 4-4) prepared according to the production method of the present invention had relatively higher antidiabetic and antihypertensive activities.

sample α-glucosidase inhibitory activity (%) ACE inhibitory activity (%) Production example 3-2 27.2 23.3 Production Example 4-1 32.1 27.6 Production example 4-2 28.1 24.6 Production Example 4-3 30.1 26.6 Production Example 4-4 29.1 26.1 Comparative Example 1 23.4 20.1 Comparative Example 2 22.3 19.7 Comparative Example 3-1 25.2 21.1 Comparative Example 3-2 26.3 22.3 Comparative Example 3-3 25.7 22.4 Comparative Example 3-4 24.6 21.9

Example 4: Improvement effect of constipation on potato chip of pig

In order to confirm the effect of improving the constipation symptom of the sample used in Example 3, 30 people of 10 to 60 age group who feel bowel obstruction or constipation symptoms on a daily basis were used to take the pork potato chip as a snack three times a day (Table 7). The results of the five-point scale were used to evaluate the satisfaction with bowel function and the improvement of constipation. As a result, it was confirmed that the porcine potato chips of the present invention (Production Examples 3-2 and 4-1 to 4-4) exhibited satisfactory satisfaction with the defecation effect and improvement of constipation symptoms compared with the comparative examples.

sample Survey item Regurgitation of bowel habits Improved bowel time No remnants after bowel movement Improved sides Production example 3-2 4.6 4.7 4.3 4.6 Production Example 4-1 4.8 4.8 4.5 4.7 Production example 4-2 4.5 4.5 4.4 4.6 Production Example 4-3 4.6 4.7 4.5 4.7 Production Example 4-4 4.7 4.7 4.5 4.6 Comparative Example 1 3.5 3.6 3.3 3.1 Comparative Example 2 2.9 3.1 3.0 2.9 Comparative Example 3-1 3.9 4.1 4.0 3.9 Comparative Example 3-2 4.1 4.2 3.9 4.0 Comparative Example 3-3 4.2 4.2 4.0 4.1 Comparative Example 3-4 4.0 4.0 4.2 4.1

Example  5. Sensory testing

The sensory evaluation of the potato chips of the present invention was evaluated as comparative satisfaction with the above Comparative Examples 1-3. The sensory evaluation of the samples was conducted by selecting 60 persons from 10 to 60 persons. The sensory evaluation was performed to evaluate the flavor, taste, texture, and overall acceptability from 1 point (very bad) to 5 points (very good) Example 1 was set at 3, which is the middle of the evaluation standard.

According to the sensory test results of Table 8, the potato chips of the present invention were evaluated to be higher than those of the comparative examples. In particular, the preference of the potato chips of Examples 3-2 and 4-1 was remarkably excellent. On the other hand, when the sensory test results of Comparative Example 3 and Manufacturing Example 3-2 are compared, it can be seen that the preference degree, especially texture, is greatly improved by the three-step baking process of the present invention. In addition, in the case of Preparation Example 4 in which the extracts of the functional auxiliary materials were added to the cleaning process, it was confirmed that the functionality was relatively high in the preceding Examples, but the preference was decreased according to the used materials (Production Examples 4-2 to 4- 4).

sample Sensory test result incense flavor Texture Overall likelihood Production example 3-2 4.6 4.5 4.7 4.6 Production Example 4-1 4.5 4.4 4.5 4.6 Production example 4-2 4.0 3.9 4.4 4.1 Production Example 4-3 4.1 4.1 4.4 4.3 Production Example 4-4 4.0 4.0 4.3 4.2 Comparative Example 1 3 3 3 3 Comparative Example 2 3.1 2.8 2.8 2.9 Comparative Example 3-1 3.8 3.7 3.7 3.7 Comparative Example 3-2 3.9 3.9 3.8 3.8 Comparative Example 3-3 4.0 3.9 3.8 3.9 Comparative Example 3-4 4.1 4.0 3.8 4.0

100: washer 200: bubble washer
210: vertical air jetting section 220: horizontal air jetting section
300: conveying conveyor 400: dryer
410: Drying conveyor 411: Upper layer drying conveyor
412: Mid-layer drying conveyor 413: Lower layer drying conveyor
420: drying heater 421: upper layer drying heater
422: Drying heater for middle layer 423: Drying heater for lower layer
500: Store 600: Cutting pig potatoes

Claims (6)

(a) washing the potatoes;
(b) cutting the washed porcine potatoes into slices of 1 mm to 2 mm thickness;
(c) spraying air bubbles simultaneously while washing the cut pork potatoes with water and spreading them so as not to overlap each other; And
(d) baking said spread potato slices for 6 to 9 minutes in a dryer having an internal temperature of from 150 캜 to 160 캜. The method according to claim 1,
The dryer 400 in the step (d) includes three drying conveyors 410 having a mesh structure,
Drying a potato slice on a top layer drying conveyor (411) where a low temperature of 50 占 폚 to 80 占 폚 is applied to the hot plate;
Lightly baking the potato slices on a middle layer drying conveyor (412) where a moderate temperature of 140-170 ° C is applied to the hot plates; And
And baking the potato slices closely on the lower layer drying conveyor (413) where a high temperature of 270 DEG C to 300 DEG C is applied to the heating plate. The method according to claim 1,
The step (c) is performed automatically in the bubble washing machine 200 in the form of a water tank, and the bubble washing machine 200 is installed in the inner lower part of the bubble washing machine 200 toward the cut pig potato 600 descending from the conveying device 110 A vertical air jetting part 210 for jetting air to generate bubbles and a vertical air jet part 210 for jetting air to the lower part of the conveying conveyor 300 so that the cut pig potato 600 can be easily seated on the upper surface of the conveying conveyor 300. [ And a horizontal air jetting part (220) provided to blow air toward the rear to generate bubbles. The method of claim 3,
Wherein the washing water in the airbubble washing machine comprises at least one extract selected from the group consisting of green tea leaf, mushroom, mulberry leaf, kelp and broccoli extract. A porcine potato chip produced by the method of any one of claims 1 to 4. 6. The method of claim 5,
Wherein the pig potato chip has anti-diabetic, anti-hypertensive and constipation-improving effects.

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