KR20190054445A - Preparing method for sweet potato pearl - Google Patents

Abstract

The present invention includes the steps of mixing sweet potato paste and starch, and kneading with water; shaping the dough; and softening the shaped dough. The present invention relates to a method for producing sweet potato pearl, capable of easily producing sweet potato pearl having a natural color and excellent textures, appearance and organoleptic properties in a short time while minimizing a color change due to processing.

Description

PREPARING METHOD FOR SWEET POTATO PEARL [0002]

The present invention relates to a method for producing sweet potato pearl.

Tapioca pearls are widely used in Western cultures as well as Asian cultures such as Taiwan, Japan and Korea. Tapioca pearl is made by kneading tapioca starch into a spherical shape and boiling it in the form of pearl, called pearl, which is used in beverages, desserts and ice water. The commercially available tapioca pearl is white and black, and it is thought that it can be interested in new food material by giving the texture and the texture used in our traditional drink with the bright color that appetite is appetite according to the food .

Consumers are interested in foods that contain safe and health-functional substances, and are interested in pigments, which are phytochemicals derived from vegetable foods, among the food materials available in nature. However, natural pigments have a characteristic of changing color or fading due to heat during processing, change of pH, contact with oxygen, contact with light, contact with specific components, etc. Therefore, . Therefore, it is considered that the added coloring matter can be obtained from nature, and if the change during processing is minimized, it will be easy to develop processed products.

Korean Patent Publication No. 10-2013-0008983

It is an object of the present invention to provide a process for producing sweet potato pearl which can produce a pear color imparted with a natural coloring matter.

It is an object of the present invention to provide a process for producing sweet potato pearl which can produce pearles having excellent taste and texture.

1. mixing sweet potato paste with starch, adding water and kneading;

Molding the dough; And

And gelling the molded dough. ≪ Desc / Clms Page number 17 >

2. The method for producing sweet potato pearl according to 1 above, wherein the sweet potatoes are at least one selected from the group consisting of elongation, orange, and rhizome.

3. The method for producing sweet potato pearl according to item 1 above, wherein the starch is at least one selected from mung bean starch and glutinous rice starch.

4. The process for producing sweet potato pearl according to 1 above, wherein sweet potato paste and starch are mixed in a weight ratio of 4: 6 to 8: 2, and water is added in an amount of 7 to 85 parts by weight based on 100 parts by weight of the mixture.

5. The process for producing sweet potato pearl according to item 1 above, wherein sweet potato paste and starch are mixed at a weight ratio of 4: 6 to 7: 3.

6. The process for producing sweet potato pearl according to item 1 above, wherein the starch is mung bean starch, and sweet potato paste and starch are mixed at a weight ratio of 5: 5 to 6: 4.

7. The process for producing sweet potato pearl according to item 1 above, wherein the starch is a glutinous rice starch, and sweet potato paste and starch are mixed at a weight ratio of 4: 6 to 6: 4.

8. The method of manufacturing a sweet potato pearl according to item 1 above, wherein the molded dough is frozen, stored, and then cooled in water.

9. A sweet potato pearl produced by the method according to any one of the above 1 to 8.

The present invention can produce a sweet potato pearl having a natural pigment while minimizing the color change due to processing.

The present invention can produce sweet potato pearls in a short time by a simple process.

INDUSTRIAL APPLICABILITY The present invention makes it possible to produce sweet potato pearles which can be easily processed and processed.

INDUSTRIAL APPLICABILITY The present invention can produce sweet potato pearles with excellent appearance, texture and sensory properties.

The method of manufacturing sweet potato pearl of the present invention comprises mixing sweet potato paste and starch and kneading with water; Molding the dough; And smoothing the molded dough.

Hereinafter, a method for manufacturing sweet potato pearl according to an embodiment of the present invention will be described in detail.

According to the method of the present invention, first, sweet potato paste and starch are mixed for kneading, and water is added to knead.

Sweet potato paste can be cooked by mashing sweet potatoes with the husks removed and mashed. In addition, the sweet potato paste may be the one that has been thawed after cryopreservation. Since sweet potato paste can be produced by simple processing as described above, the present invention can easily produce sweet potato pearl by using it as a raw material. In addition, there is no starch decomposing effect when raw sweet potato powder is used, and the antioxidant effect of sweet potato can be retained as it is.

Accordingly, the present invention can further include a step of mixing the sweet potatoes, removing the husks, and crushing them to prepare sweet potato paste.

Sweet potato varieties used in sweet potato paste can be used without limitation in the variety used in the field, and one or two or more varieties capable of exhibiting the hue to be implemented can be used. For example, yellow scarlet rice, orange orange rice, purple rice cultivar, and the like, but the present invention is not limited thereto.

The starch may be used without limitation in the art, for example, mung bean starch, glutinous rice starch, tapioca starch, and the like. These may be used alone or in combination of two or more.

Starch may be obtained by, for example, immersing in mung bean, glutinous rice, tapioca or the like, passing through a sieve, separating starch, and collecting by centrifugation.

The mixing ratio of sweet potato paste and starch may be appropriately selected in consideration of chromaticity, texture, and sensory properties, and may be, for example, mixed in a weight ratio of 4: 6 to 8: 2. Preferably in a weight ratio of 4: 6 to 7: 3.

More specifically, in the case of mung bean starch, sweet potato paste and starch can be mixed in a weight ratio of 5: 5 to 6: 4. In the case of glutinous rice starch, sweet potato paste and starch are mixed in a ratio of 4: 6 to 6: But the present invention is not limited thereto.

If desired, further compositions for sweetening may be added to the mixture of sweet potato paste and starch. For example, honey, sugar, trehalose and the like can be mentioned. It may be included in an amount of 5 to 20 parts by weight based on 100 parts by weight of the mixture, but is not limited thereto.

Add water to the mixture of sweet potato paste and starch and knead.

Water may be added in an amount of, for example, 7 to 85 parts by weight, preferably 15 to 50 parts by weight, based on 100 parts by weight of a mixture of sweet potato paste and starch. If the amount of water added is too low, the dough may be difficult, and because of the moisture content of the sweet potato paste itself, too much water can lead to too much dough.

Thereafter, the dough is molded.

The molding may be molded into a shape such as a circular shape, an elliptical shape, or the like for pearl manufacture, and specifically, it may be molded into a circular shape.

The dough may be divided and formed into a size suitable for pearling, and may be divided into, for example, 0.5 g to 1.5 g, 0.5 g to 1 g, and the like, but the present invention is not limited thereto.

Thereafter, the molded dough is smoothened.

The molded dough is cooked in boiling water, and the kneaded dough is smoothed in such a manner that the dough is cooked.

Specific examples of boiling water include, but are not limited to, boiling water for 1 to 5 minutes, 2 to 4 minutes, and the like.

The dough may then be cooled at room temperature, refrigerated, frozen or stored in cold water.

The luxury may directly sweeten the molded dough or may be gorgeed after cryopreservation.

The sweet potato pearl produced by the method of the present invention exhibits excellent color and texture even after long-term freezing and storage, and it is also possible to make the molded dough after freezing storage, in which case the processing is easy and the storage is improved.

The present invention also provides a sweet potato pearl prepared by the above method.

The sweet potato pearl of the present invention produced by the above method has various natural colors of sweet potato without adding any coloring matter to the existing pearl,

It has excellent texture similar to that of existing pearl, and it also has excellent sensibility.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples.

Example

1. Experimental Method

1) Experimental material

Sweet potatoes were harvested in 2015, and three cultivars of yellowish creamy color, orange orange color and purple color were used. Sweet potato was used by the Rural Development Administration at the National Institute of Bioscience and Bio-Energy Crop Research Institute (Jeollanam-do, Korea) immediately after harvest.

Glutinous rice flour and starch were prepared by watering, drying and milling using fresh picked rice cultivated in 2015, purchased from Yuga Agricultural Cooperative Federation (Daegu, Korea). Starch was prepared by alkali dipping method, Domestic mung bean was immersed in water, peeled, treated with alkali dipping, separated and purified, and dried.

2) sweet potato Paste  Produce

When the sweet potato was used as a material, the paste was prepared to minimize the decomposition of starch in the browning or processing and it was prepared by using 3 varieties of sweet potato. 2 kg of sweet potatoes were washed, cut in half, placed in a steamed pot, and boiled for 40 minutes in a sieve. The cooked sweet potatoes were cooled and stored at -18 ℃ freezer (LG-Electronics Inc., Seoul, Korea). The sweet potatoes were stored at room temperature, Lt; / RTI >

3) Preparation of starch

Starch was isolated from rice blast and mung bean by freshly squeezed rice. The fresh straw was washed 3 times with water, immersed in water for 2 hours, and then the water was removed from the sieve. The dewatered kernels were immersed in 0.2% NaOH solution for 1 hour and then transferred to 100 mesh and 270 mesh sieves by using a blender (Hanarossack, Daesung Atron. Co., Seoul, Korea) with alkali solution for 1 hour. The mung bean was soaked in water and immersed in 0.2% NaOH solution for 1 hour or more. The mung bean was passed through a shaker to separate the starch. The supernatant was passed through a centrifuge (Supra 22K, Hanil Science Industrial Co., Seoul, Korea) for 3 minutes at 3000 rpm for 10 minutes. The separated starch precipitates were dispersed in distilled water, neutralized to pH 7 with 1 N HCl, and then centrifuged three or more times with distilled water to wash the starch. The starch precipitate was air-dried at room temperature and then passed through a 100-mesh sieve.

4) Sweet potato  Manufacturing and storage

Sweetpotato pearl was prepared using mung bean powder, fresh starch, sweet potato paste, and stabilized shoot barley. The white pearl is made by using fresh straw and mung bean starch. Sweet potato paste was mixed with mung bean or fresh wax starch at a ratio of 40:60, 50:50, 60:40, 80:20 to prepare a total of 14 g. To the mixture were added 1.5 g of honey and 0.3 g of trehalose, respectively, and the water of the dough was added by hot water. The amount of water in each sweet potato pear was considered according to the kinds of pastes and starch. The range of the amount of fresh starch was 10 g, mung bean starch alone 12 g, sweet potato paste mixture 4, 5 , 6 g each. In the mixture of mungbean starch and sweet potato paste, 1, 3, 4, and 5 g of boiled water were added, respectively, and the dough was repeatedly kneaded to prepare pear dough.

Sweetpotato pearls were divided into 0.8 g portions and made into a circular shape. They were placed in boiling water for 3 minutes and then cooked. Then they were immersed in cold water and used in the experiment. Sweet potato pellets made in a circular shape were stored frozen at -5 ° C without heat treatment. After 24 hours, they were put into boiling water for 3 minutes, and they were boiled in cold water, cooled and used in the experiment. The difference was confirmed.

5) Sweet potato  Appearance characteristic measurement

The appearance of sweet potato pearl was photographed with a digital camera (Kento, Canon, Tokyo, Japan) at a constant height of 30 cm from the desk.

6) Depending on the manufacturing conditions Sweet potato  Chromaticity measurement

The L (lightness) value, ± a (redness / greenness) value and ± b (yellowness) value of Hunter were measured using a colorimeter (Spectra magic ™ NX, Konica Minolta, Tokyo, Japan) / blueness) value was repeatedly measured three times and expressed as an average value thereof. The instrument was calibrated using a standard white plate with L = 96.82, a = -0.06 and b = -0.15, and the color difference (ΔE) was calculated by the formula ΔE = based on the white plate.

7) Depending on the manufacturing conditions Sweet potato Texture  Characterization

The texture of the sweet potato pearl was determined by texture profile analysis (TPA) using Texture Analyzer (TA-XT plus, Stable Micro Systems, Surrey, England). The instrument was measured with a load force of 5 g, a probe with cylinder Φ 20 mm, deformation 75%, pre-test speed, test speed, and post-test speed of 1 mm / sec.

8) Depending on the manufacturing conditions Sweet potato  Sensory evaluation

The sensory evaluation of sweet potato pear according to the manufacturing conditions was carried out by the 9 - point scoring method. Sensory characteristics of each item were divided into difference test and preference test, 9 points were very strong, 1 point was very weak, and preference test was rated as 9 points worst and 1 point worst. Five trained graduate students of Food and Nutrition Department were repeatedly experimented with the evaluators to evaluate the sensory characteristics of nine characteristics. Differences in sensory characteristics were evaluated by appearance color, hardness, elasticity, gross and adhesion, and the preference was evaluated by color, taste, texture, and overall quality.

9) Statistical processing

All experiments were repeated three times or more, and the results were expressed as mean and standard deviation. The results of all experiments were statistically analyzed using the ANOVA test using SPSS 12.0K (SPSS Inc., Chicago IL, USA) and tested with Duncan's multiple-range test.

2. Experimental results

One) Glutinous rice starch and  Sweet potatoes in the mud Paste  Morphological characteristics of pearl made by putting

The morphological characteristics of pearl paste prepared by adding sweet potato paste with glutinous rice starch and mung bean powder as basic dough were observed. The pearl made of glutinous rice starch showed opaque color and showed a good texture. As the sweet potato paste content increased, the color of sweet potato pearl became darker, but the pearlness of the pearl disappeared and it was well broken in the mouth. The dough was frozen and stored and heated to produce pearls. The cultivars of anthocyanin pigments were found to have some pigments coming out of the cooked water after cooking, but they had the characteristic of holding sweet potatoes well when used after cryopreservation. The pearl based on the mungbean starch showed a more intense color and a very hard texture when prepared at the same concentration as the pearl using the glutinous rice starch. The surface of pearl made by mixing sweet potato starch with starch of glutinous rice starch and mung bean starch was not smooth, and sweet potato pearl which added 20 mung bean starch to paste 80 decreased hardness but it was difficult to keep shape constant.

The shape of pear dough and pearl added with glutinous rice starch, mung bean starch and unsweetened sweet potato paste

The shape of pear dough and pearl added with glutinous rice starch, mungbean starch,

The shape of pear dough and pearl added with glutinous rice starch, mung bean starch and unripe sweet potato paste

2. Sweet potato starch and mung bean starch Paste  Color of pearl made by putting

The color of the pearl produced after the preparation of the sweet potato pear and after the cryopreservation was as shown in Table 8 in the following Table 3.

The chromaticity of the sweet potato pear prepared by mixing the elongated paste is shown in Tables 4 and 5. Table 4 shows the color purity of the pearl pearl prepared by mixing the glutinous rice starch with the elongated paste before and after the cryopreservation. L value of lightness was the highest value at 40% of glutinous rice and elongation paste, and a value was the highest at white and lowest at 40% of elongation. The b value indicating yellow color was the largest in glutinous rice. ΔE, which indicates the color difference with the white plate, was large in pear with 50% and 60% elongation. In pearl added with pearl, the difference of color according to the amount of paste added was significant. The lightness and a and b values were almost similar when prepared after cryopreservation. It was confirmed that there was not much change in color even after the dough was prepared after frozen storage, and it was confirmed that the sweet potato pearl dough can be used as a food material after being stored by freezing.

Table 5 shows the results of preparing sweet potato pearl using mung bean powder. The lightness of the pearl used in the mungopjeon was higher than that of the glutinous rice starch. This is considered to be due to the higher transparency of glutinous rice starch. When the sweet potato paste was added to the mung bean powder, the brightness value was in the range of 48.4-51.7, and the sweetness of the sweet potato pear added with the amount of paste increased 80%. b value was 9.7-18.9, which showed a tendency to increase as the amount of elongated paste added increased. Sweet potato pearl made with frozen dough showed a similar color tendency. The lightness value was the smallest at the addition of 80% elongation paste, and the a value showed a similar tendency. The b value was in the range of 13.4-21.6, which was larger than that of 9.7-18.9 just after the preparation, and it was confirmed that the yellow having the elongation was retained stronger when it was prepared after freezing storage. It was considered that there was no loss in long - term storage or distribution process after confirming that the quality of pearl be maintained after freezing in the production of sweet potato pear using glutinous rice starch and mung bean powder.

Chromaticity of pearl added with glutinous rice starch paste added with glutinous rice starch paste immediately after preparation and after frozen storage

L a b E Not stored Glutinous rice starch 52.3 ± 1.2 ^{b1 )} -0.9 0.0 ^a 4.6 ± 0.4 ^b 46.8 ± 1.2 ^b Glutinous rice starch + 40% 55.9 ± 0.4 ^a -3.2 0.0 ^c 20.9 ± 0.8 ^a 48.0 ± 0.3 ^ab Glutinous rice starch + Elongation 50% 51.7 ± 0.3 ^b -2.7 ± 0.2 ^b 20.2 ± 0.3 ^a 51.5 ± 0.2 ^a Glutinous rice starch + 60% 52.2 ± 0.4 ^b -2.6 ± 0.1 ^b 21.5 ± 1.0 ^a 51.6 ± 0.4 ^a Reheated after stored at -5 ° C Glutinous rice starch 53.3 ± 3.7 -0.8 ± 0.1 ^a 4.3 ± 1.0 ^c 45.9 ± 3.7 Glutinous rice starch + 40% 55.2 ± 0.2 -3.2 ± 0.1 ^c 20.5 ± 0.5 ^b 48.5 ± 0.2 Glutinous rice starch + Elongation 50% 53.4 ± 0.3 -2.5 ± 0.2 ^b 21.3 ± 0.4 ^b 50.4 ± 0.1 Glutinous rice starch + 60% 55.3 ± 0.5 -2.5 ± 0.3 ^b 24.3 ± 1.9 ^a 50.2 ± 0.7

Chromaticity of pearl added with unsweetened sweet potato paste at the time of mildew

L a b E Not stored Mung bean minute 62.3 + - 0.4 ^{a1 )} -0.6 ± 0.0 ^a -0.75 ± 0.9 ^d 36.6 ± 0.4 ^d Mild minutes + 40% 48.4 ± 0.6 ^c -3.3 ± 0.2 ^c 9.7 ± 0.1 ^c 51.6 ± 0.6 ^c Mild minutes + Elongation 50% 48.4 ± 0.5 ^c -2.8 ± 0.1 ^b 12.8 ± 1.8 ^b 52.3 ± 0.3 ^b Mild minutes + 60% 47.4 ± 0.2 ^d -3.3 ± 0.1 ^c 12.7 ± 0.4 ^b 53.2 ± 0.2 ^a Mild minutes + 80% 51.7 ± 0.6 ^b -2.6 ± 0.2 ^b 18.9 ± 1.6 ^a 51.0 ± 0.2 ^c Reheated after stored at -5 ° C Mung bean minute 70.5 ± 0.7 ^a -0.6 ± 0.1 ^a 0.3 ± 0.2 ^d 28.4 ± 0.7 ^d Mild minutes + 40% 58.6 ± 0.5 ^b -2.6 ± 0.4 ^b 16.8 ± 1.2 ^b 43.9 ± 0.9 ^c Mild minutes + Elongation 50% 52.3 ± 0.3 ^d -3.4 ± 0.3 ^c 13.4 ± 0.9 ^c 48.7 ± 0.4 ^b Mild minutes + 60% 57.1 ± 1.3 ^c -2.1 ± 0.1 ^b 21.6 ± 1.5 ^a 47.3 ± 1.4 ^b Mild minutes + 80% 50.2 ± 0.6 ^e -2.5 ± 0.3 ^b 17.7 ± 1.8 ^b 52.1 ± 0.4 ^a

Data represents mean ± SD.

1) Mean values in the same column with different letters are significantly different by Duncan's multiple rage test at p <0.05

Table 6 and Table 7 show the chromaticity of pearl paste prepared by adding glutinous rice having anthocyanin pigment to glutinous rice starch and mung bean powder. The lightness was highest in glutinous rice starch and no difference in brightness value was observed with addition of glutinous rice. The value of a indicating red color appeared in the range of 5.4-7.3, and the value of b indicating blue color was high in 50% and 60% The lightness and a and b values of the pearl after storage were similar to those of the pearl after storage. It was also found that the sweet potato pearl added with Shinmi rice did not show any change in color.

Table 7 shows the results of the chromaticity measurement of the sweet potato pear made from mung bean powder. The lightness value did not show any difference according to the addition ratio of glucose paste, and the value of a was 2.2-5.4, which was smaller than that of glutinous rice starch. b value ranged from -5.5 to -7.2. Sweet potato pearl after freezing also showed similar values of lightness and a and b values, indicating no color difference during freezing.

Chromaticity of pearl added with glutinous rice starch paste added to glutinous rice starch after preparation and after frozen storage

L a b E Not stored Glutinous rice starch 52.3 ± 1.2 ^{a1 )} -0.9 0.0 ^c 4.6 ± 0.4 ^a 46.8 ± 1.2 ^b Glutinous rice starch + Believer 40% 31.4 ± 0.1 ^b 7.3 ± 0.4 ^a -6.7 ± 0.2 ^c 68.2 ± 0.1 ^a Glutinous rice starch + 50% 31.2 ± 0.1 ^b 5.4 ± 0.8 ^b -5.9 ± 0.2 ^b 68.1 ± 0.1 ^a Glutinous rice starch + Belinmi 60% 30.6 ± 0.3 ^b 6.4 ± 0.4 ^a -5.8 ± 0.2 ^b 68.8 ± 0.3 ^a Reheated after stored at -5 ° C Glutinous rice starch 53.3 ± 3.7 ^a -0.8 ± 0.1 ^d 4.3 ± 1.0 ^a 45.9 ± 3.7 ^a Glutinous rice starch + Believer 40% 30.3 ± 0.4 ^b 6.1 ± 0.2 ^a -6.3 ± 0.2 ^b 69.1 ± 0.4 ^b Glutinous rice starch + 50% 30.4 ± 0.5 ^b 4.9 ± 0.4 ^b -5.6 ± 0.3 ^b 68.9 ± 0.5 ^b Glutinous rice starch + Belinmi 60% 28.4 ± 0.4 ^b 6.2 ± 0.1 ^a -5.6 ± 0.3 ^b 71.0 + 0.4 ^b

Data represents mean ± SD.

1) Mean values in the same column with different letters are significantly different by Duncan's multiple rage test at p <0.05

Chromaticity of pearl added with Shinja ungwa potato paste in the mugweed before and after the cryopreservation

L a b E Not stored Mung bean minute 62.3 + - 0.4 ^{a1 )} -0.6 ± 0.0 ^d -0.75 ± 0.9 ^a 36.6 ± 0.4 ^b Mild minutes + Believer 40% 31.8 ± 1.0 ^b 3.4 ± 0.3 ^b -6.6 ± 0.4 ^bc 67.5 ± 1.0 ^a Mild minutes + 50% 32.2 ± 1.1 ^b 2.4 ± 0.2 ^c -5.7 ± 0.7 ^b 67.0 ± 1.1 ^a Mild minutes + Belinmi 60% 32.1 ± 1.0 ^b 2.2 ± 0.1 ^c -5.5 ± 0.7 ^b 67.0 ± 1.0 ^a Mild minutes + Believer 80% 31.9 ± 0.7 ^b 5.4 ± 0.2 ^a -7.2 ± 0.2 ^c 67.6 ± 0.6 ^a Reheated after stored at -5 ° C Mung bean minute 70.5 ± 0.7 ^a -0.6 ± 0.1 ^e 0.3 ± 0.2 ^a 28.4 ± 0.7 ^c Mild minutes + Believer 40% 32.7 ± 0.2 ^cd 4.1 ± 0.4 ^b -6.7 ± 0.2 ^c 66.6 ± 0.2 ^ab Mild minutes + 50% 31.0 ± 0.4 ^d 3.5 ± 0.5 ^c -6.7 ± 0.8 ^c 68.3 ± 0.5 ^a Mild minutes + Belinmi 60% 33.7 ± 1.0 ^bc 2.3 ± 0.1 ^d -5.9 ± 0.1 ^b 65.4 ± 1.0 ^b Mild minutes + Believer 80% 34.6 ± 1.7 ^b 5.2 ± 0.3 ^a -6.5 ± 0.9 ^c 64.8 ± 1.8 ^b

Data represents mean ± SD.

1) Mean values in the same column with different letters are significantly different by Duncan's multiple rage test at p <0.05

The color of the sweet potato pearl prepared by adding the unsweetened sweet potato paste is shown in Tables 8 and 9. The lightness and b value of sweet potato pearl immediately after the preparation were constant regardless of the amount of paste added, and a value tended to increase. The consistent brightness value is similar to that of Shin-yi and Shinja-mi. This is because the content of sweet potato added to pearl is as high as 40-60%, so there is not much difference in the degree of color enhancement. . Sweet potato pearl made with frozen dough showed similar color characteristics as those immediately after the preparation. When 80% paste was added, the values of a and b were high. The lightness, redness, and blueness of frozen storage were similar to those immediately after production.

Chromaticity of pearl added with glutinous rice starch and non-sweet potato paste after preparation and after frozen storage

L a b E Not stored Glutinous rice starch 52.3 ± 1.2 ^{a1 )} -0.9 0.0 ^b 4.6 ± 0.4 ^b 46.8 ± 1.2 ^c Glutinous rice starch + In addition, 48.6 ± 0.4 ^b 10.9 ± 0.7 ^ab 27.6 ± 2.6 ^a 58.6 ± 1.0 ^b Glutinous rice starch + Orange 50% 46.8 ± 0.2 ^b 12.8 ± 0.2 ^a 27.0 + 0.7 ^a 60.2 ± 0.3 ^b Glutinous rice starch + 60% 45.5 ± 0.4 ^b 12.9 ± 0.3 ^a 28.4 ± 0.9 ^a 62.0 ± 0.2 ^a Reheated after stored at -5 ° C Glutinous rice starch 53.3 ± 3.7 ^a -0.8 ± 0.1 ^d 4.3 ± 1.0 ^b 45.9 ± 3.7 ^b Glutinous rice starch + In addition, 47.9 + 0.0 ^b 11.1 ± 0.4 ^c 27.7 ± 1.0 ^a 59.3 ± 0.5 ^a Glutinous rice starch + Orange 50% 48.4 ± 0.2 ^b 14.1 ± 0.4 ^a 30.6 + 1.4 ^a 60.9 ± 0.9 ^a Glutinous rice starch + 60% 46.0 ± 0.5 ^b 12.8 ± 0.9 ^b 27.7 ± 2.6 ^a 61.4 ± 0.9 ^a

Chromaticity of pearl added with unripe sweet potato paste in mung bean before and after cryopreservation

L a b E Not stored Mung bean minute 62.3 + - 0.4 ^{a1 )} -0.6 ± 0.0 ^d -0.75 ± 0.9 ^d 36.6 ± 0.4 ^c Mild minutes + In addition, 47.6 ± 0.6 ^c 7.7 ± 0.2 ^c 20.6 ± 1.1 ^c 56.0 ± 0.7 ^b Mild minutes + Orange 50% 48.0 ± 0.5 ^c 9.8 ± 0.2 ^b 22.7 ± 0.8 ^b 56.7 ± 0.5 ^b Mild minutes + 60% 45.7 ± 0.3 ^d 9.3 ± 0.3 ^b 22.2 ± 0.5 ^bc 58.6 ± 0.3 ^a Mild minutes + 80% 52.2 ± 1.0 ^b 13.1 ± 0.6 ^a 29.3 ± 1.4 ^a 56.9 ± 1.5 ^b Reheated after stored at -5 Mung bean minute 70.5 ± 0.7 ^a -0.6 ± 0.1 ^c 0.3 ± 0.2 ^c 28.4 ± 0.7 ^c Mild minutes + In addition, 50.1 ± 0.4 ^bc 8.0 ± 0.1 ^b 21.2 ± 0.2 ^b 54.0 + 0.4 ^ab Mild minutes + Orange 50% 49.0 ± 0.3 ^c 8.8 ± 0.2 ^b 22.2 ± 1.8 ^b 55.5 ± 0.8 ^b Mild minutes + 60% 49.1 ± 0.9 ^c 8.7 ± 0.9 ^b 19.3 ± 2.2 ^b 54.3 ± 0.2 ^b Mild minutes + 80% 51.3 ± 1.3 ^b 12.9 ± 1.3 ^a 28.6 ± 3.9 ^a 57.3 ± 2.4 ^a

Data represents mean ± SD.

1) Mean values in the same column with different letters are significantly different by Duncan's multiple rage test at p <0.05

From the results of colorimetry, it was found that glutinous rice starch and pearl made from mung bean powder remained in the original color even after they were prepared by heating after processing in a kneading state without heating them directly after production, The quality of the sweet potato pearl did not deteriorate in terms of color.

3. Glutinous rice starch and  Sweet potatoes in the mud Paste  Pearl Texture  characteristic

Yellowish tapioca pearl was prepared by varying the starch source added to the sweet potato paste. When glutinous rice starch and mung bean powder were mixed with sweet potato paste, glutinous rice starch had the same characteristics as tapioca starch, and the pearl made from mungbean starch had a hard characteristic.

The hardness of sweet potato pearl made from glutinous rice starch was 0.46-0.49 kg and the stickiness of glutinous rice starch was the highest with - 0.09 kg.sec, and there was no difference according to the paste addition ratio. The cohesiveness was 0.61-0.63, which showed no difference according to the degree of addition of the paste and was highest when it was made with glutinous rice starch. The recoverability of glutinous rice starch was the highest at 0.44 and the elongation percentage at 60% was the lowest at 0.25. These results suggest that the addition of sweet potato paste decreases the binding ability due to the decrease of starch content. The hardness of the pearl produced by boiling and frozen storage was 0.42-0.66 when compared with just after the preparation. The cohesiveness was the lowest at 60% of the maximum elongation of paste content. Generally, the more sweet potato paste content, the lower the texture, the lower the cohesiveness and the tendency to decrease the recovery power. The difference in quality characteristics due to freezing of the dough did not appear in the texture.

Table 11 shows the sweet potato pearl made from mung bean powder. The pearl made from mung bean powder showed 100 times higher hardness than the glutinous rice starch. The pearl produced only in the mugwort powder showed the highest value of 13.25 kg and the hardness decreased from 7.25 kg to 1.19 kg as the amount of paste added increased. Compared with glutinous rice starch, the pearl content of the pearl powder was significantly affected by the hardness of the paste. Adhesiveness was higher than that of glutinous rice starch, and no effect of paste content was observed. The elasticity showed the lowest value of 0.39 in elongation rate of 80% of high elasticity, and the lowest value of cohesive and gumminess was 0.23 and 0.27. Resilience was the highest at 0.44 when prepared with mung bean powder and lowest at 0.08 at 80%. It was found that the hardness of mung bean powder was higher than that of glutinous rice starch and the change of texture was remarkable according to the amount of paste added. When the amount of paste added is 80%, the pearl breaks easily and it is difficult to maintain its shape. After the frozen storage, texture properties were not changed as much as glutinous rice starch. The pearl produced only in the mugwort powder was 15.60 Kg, and the hardness decreased to 8.84-1.77 Kg when the amount of the elongated paste was increased. The elasticity, cohesiveness, gumminess, and resilience were decreased as the amount of paste added increased and the adhesion increased. In case of frozen storage, texture characteristics similar to those immediately after the preparation were observed. It was also found that the quality change of frozen storage of sweet potato pearl made with mung bean powder was less.

Texture characteristics of pearl added with glutinous rice starch paste added with unsweetened sweet potato paste at the time of manufacture and after frozen storage

Hardness
(kg) Adhesiveness
(kg.sec) Springiness Cohesiveness Gumminess Resilience Not stored Glutinous rice starch 0.46 + 0.07 -0.09 + - 0.01 ^b1) 0.77 + 0.02 0.84 0.05 ^a 0.39 ± 0.08 0.44 ± 0.00 ^a Glutinous rice starch + 40% 0.53 ± 0.00 -0.03 ± 0.00 ^a 0.76 + 0.02 0.63 + 0.02 ^b 0.33 ± 0.01 0.31 ± 0.00 ^b Glutinous rice starch + Elongation 50% 0.51 ± 0.05 -0.03 + 0.01 ^a 0.76 + 0.02 0.62 ± 0.04 ^b 0.31 0.10 0.27 ± 0.03 ^bc Glutinous rice starch + 60% 0.49 ± 0.00 -0.05 ± 0.01 ^a 0.79 + 0.02 0.61 + 0.01 ^b 0.30 ± 0.00 0.25 ± 0.00 ^c Reheated after stored at -5 ° C Glutinous rice starch 0.42 ± 0.01 ^c -0.07 ± 0.03 0.84 0.06 0.81 0.03 ^a 0.34 + 0.03 ^b 0.39 + 0.03 ^a Glutinous rice starch + 40% 0.66 + 0.05 ^a -0.05 ± 0.00 0.84 + 0.04 0.66 ± 0.00 ^b 0.44 + 0.03 ^a 0.30 0.03 ^b Glutinous rice starch + Elongation 50% 0.54 + 0.01 ^b -0.05 ± 0.01 0.81 ± 0.01 0.63 + 0.01 ^b 0.34 ± 0.00 ^b 0.28 ± 0.01 ^b Glutinous rice starch + 60% 0.53 ± 0.00 ^b -0.02 ± 0.00 0.78 + 0.02 0.58 ± 0.00 ^c 0.31 ± 0.00 ^b 0.27 ± 0.00 ^b

Data represents mean ± SD.

1) Mean values in the same column with different letters are significantly different by Duncan's multiple rage test at p <0.05

Texture characteristics of pearl added with unsweetened sweet potato paste to mung bean starch after preparation and after frozen storage

Hardness
(kg) Adhesiveness
(kg.sec) Springiness Cohesiveness Gumminess Resilience Not stored Mung bean minute 13.25 + 0.24 ^a1) -0.70 + -0.27 ^b 0.73 ± 0.02 ^a 0.71 ± 0.02 ^a 9.39 ± 0.17 ^a 0.44 0.02 ^a Mild minutes + 40% 7.25 + 0.88 ^b -0.41 + 0.15 ^a 0.72 + 0.01 ^a 0.64 ± 0.00 ^b 4.61 ± 0.56 ^b 0.41 + 0.02 ^b Mild minutes + Elongation 50% 6.77 ± 0.20 ^b -0.33 + - 0.10 ^a 0.73 + 0.01 ^a 0.60 0.02 ^c 4.03 + - 0.01 ^c 0.36 0.02 ^c Mild minutes + 60% 4.50 ± 0.21 ^c -0.18 ± 0.05 ^a 0.68 ± 0.00 ^a 0.52 + - 0.01 ^d 2.35 ± 0.11 ^d 0.29 0.01 ^d Mild minutes + 80% 1.19 ± 0.05 ^d -0.15 + 0.03 ^a 0.39 ± 0.06 ^b 0.23 0.02 ^e 0.27 ± 0.03 ^e 0.08 ± 0.01 ^e Reheated after stored at -5 ° C Mung bean minute 15.60 ± 1.23 ^a -0.92 + -0.21 ^c 0.69 + 0.01 ^a 0.66 + 0.01 ^a 10.32 + 0.71 ^a 0.43 ± 0.00 ^a Mild minutes + 40% 8.84 ± 0.22 ^b -0.44 ± 0.10 ^b 0.64 + - 0.01 ^c 0.48 0.11 ^b 4.22 ± 1.03 ^b 0.29 ± 0.05 ^b Mild minutes + Elongation 50% 7.16 ± 0.56 ^c -0.56 + 0.04 ^b 0.59 + 0.01 ^b 0.44 + 0.01 ^b 3.12 ± 0.30 ^c 0.25 ± 0.00 ^b Mild minutes + 60% 3.79 ± 0.34 ^d -0.35 ± 0.12 ^b 0.62 ± 0.01 ^bc 0.27 ± 0.01 ^c 1.04 ± 0.14 ^d 0.16 + - 0.01 ^c Mild minutes + 80% 1.77 + 0.40 ^e -0.13 0.03 ^a 0.42 ± 0.05 ^d 0.30 0.07 ^c 0.54 + - 0.23 ^d 0.14 0.04 ^c

Data represents mean ± SD.

1) Mean values in the same column with different letters are significantly different by Duncan's multiple rage test at p <0.05

Purple tapioca pearl was prepared by varying the starch source added to the paste of sweet potato cultivars. The texture measurement results were as shown in Table 12 and Table 13.

The hardness of sweet potato pearl made from glutinous rice starch was 0.51-0.63 kg, the highest at 40%. Glue rice starch showed the highest adhesion and no difference according to the paste content. The elasticity was 0.77-0.86, which was higher when the paste was added. Resilience and cohesion were lower as the amount of paste added increased. The hardness of the pearl made by using the pasty paste was 0.59-0.70 kg in the starch of glutinous rice, but it increased to be harder than that immediately after the preparation. As the paste content increased, the cohesiveness and gumminess decreased and the recovery power decreased. Resilience, elasticity, and cohesiveness were similar to those immediately after manufacture.

  Table 13 shows the results of the preparation of sweet potato pearl using mung bean powder. The hardness of the sweet potato pear added with Shinja paste was 0.96-7.20 kg and decreased as the content of Shinja paste increased. Adhesion was highest in the mildew, and elasticity was the lowest at 80% and 0.46, respectively. Cohesiveness and gumminess resilience decreased. Hardness was decreased from 80% to 1.12 kg as the paste content was increased when the dough was prepared after freezing storage. The gumminess was the lowest at 80% of strains and cohesiveness, gumminess and recovery were decreased with increasing paste content. The paste content of sweet potato starch showed the largest effect on the texture of sweet potato pearl, and did not affect the freezing behavior.

Texture characteristics of pearl added with glutinous rice starch paste added to glutinous rice starch after manufacturing and after frozen storage

Hardness
(g) Adhesiveness
(g.Sec) Springiness Cohesiveness Gumminess Resilience Not stored Glutinous rice starch 0.46 + 0.07 ^b1) -0.09 ± 0.01 ^b 0.77 + 0.02 ^b 0.84 0.05 ^a 0.39 ± 0.08 0.44 ± 0.00 ^a Glutinous rice starch + Believer 40% 0.63 ± 0.00 ^a -0.04 0.00 ^a 0.83 0.04 ^ab 0.68 ± 0.02 ^b 0.42 ± 0.01 0.31 ± 0.00 ^b Glutinous rice starch + 50% 0.51 + - 0.01 ^b -0.04 0.00 ^a 0.86 ± 0.00 ^a 0.62 ± 0.02 ^bc 0.32 ± 0.01 0.28 ± 0.01 ^c Glutinous rice starch + Belinmi 60% 0.55 ± 0.00 ^ab -0.05 ± 0.00 ^a 0.83 0.03 ^ab 0.58 ± 0.00 ^c 0.32 ± 0.00 0.24 0.01 ^d Reheated after stored at -5 ° C Glutinous rice starch 0.42 ± 0.01 ^c -0.07 ± 0.03 0.84 0.06 0.81 0.03 ^a 0.34 + 0.03 ^b 0.39 + 0.03 ^a Glutinous rice starch + Believer 40% 0.70 ± 0.06 ^a -0.08 0.02 0.83 + 0.04 0.68 ± 0.02 ^b 0.48 ± 0.05 ^a 0.33 + - 0.03 ^b Glutinous rice starch + 50% 0.63 + 0.04 ^dB -0.04 ± 0.01 0.82 ± 0.01 0.65 + 0.01 ^b 0.41 ± 0.02 ^ab 0.30 ± 0.00 ^bc Glutinous rice starch + Belinmi 60% 0.59 + 0.01 ^b -0.04 ± 0.00 0.80 + 0.02 0.56 0.02 ^c 0.33 0.02 ^b 0.26 ± 0.01 ^c

Data represents mean ± SD.

1) Mean values in the same column with different letters are significantly different by Duncan's multiple rage test at p <0.05

Texture characteristics of pearl added with Shinja ungwa potato paste in the mugwort before and after cryopreservation

Hardness
(kg) Adhesiveness
(kg.sec) Springiness Cohesiveness Gumminess Resilience Not stored Mung bean minute 13.25 + 0.24 ^a1) -0.70 + -0.27 ^b 0.73 ± 0.02 ^a 0.71 ± 0.02 ^a 9.39 ± 0.17 ^a 0.44 0.02 ^a Mild minutes + Believer 40% 7.20 ± 0.25 ^b -0.05 0.03 ^a 0.75 + 0.01 ^a 0.67 + 0.02 ^b 4.84 ± 0.12 ^b 0.44 0.02 ^a Mild minutes + 50% 5.60 + - 0.45 ^c -0.08 ± 0.01 ^a 0.73 ± 0.03 ^a 0.63 + - 0.01 ^c 3.52 ± 0.32 ^c 0.39 + 0.02 ^b Mild minutes + Belinmi 60% 4.46 ± 0.34 ^d -0.16 + 0.03 ^a 0.71 ± 0.02 ^a 0.57 ± 0.03 ^d 2.55 + - 0.33 ^d 0.35 0.03 ^c Mild minutes + Believer 80% 0.96 + 0.13 ^e 0.05 ± 0.01 ^a 0.46 0.03 ^b 0.29 ± 0.01 ^e 0.28 ± 0.04 ^e 0.12 + -0.01 ^d Reheated after stored at -5 ° C Mung bean minute 15.60 ± 1.23 ^a -0.92 + -0.21 ^c 0.69 + 0.01 ^a 0.66 + 0.01 ^a 10.32 + 0.71 ^a 0.43 ± 0.00 ^a Mild minutes + Believer 40% 8.59 ± 0.40 ^b -0.38 ± 0.15 ^b 0.67 0.02 ^a 0.61 + 0.02 ^ab 5.27 ± 0.35 ^b 0.38 + 0.02 ^b Mild minutes + 50% 6.36 ± 0.54 ^c -0.19 ± 0.10 ^ab 0.70 + 0.02 ^a 0.57 ± 0.05 ^b 3.65 ± 0.41 ^c 0.35 + 0.02 ^b Mild minutes + Belinmi 60% 4.97 ± 0.73 ^d -0.17 ± 0.06 ^ab 0.66 + 0.05 ^a 0.52 + - 0.05 ^c 2.58 ± 0.58 ^d 0.29 0.03 ^c Mild minutes + Believer 80% 1.12 ± 0.23 ^e -0.01 ± 0.00 ^a 0.59 + 0.01 ^b 0.35 + 0.01 ^d 0.39 ± 0.07 ^e 0.17 ± 0.00 ^d

Data represents mean ± SD.

1) Mean values in the same column with different letters are significantly different by Duncan's multiple rage test at p <0.05

Orange colored tapioca pearls were prepared by varying the starch source added to the orange non-cultivated sweet potato orange paste. The texture measurement results were as shown in Tables 14 and 15.

Hardness of sweet potato pearl made from glutinous rice starch was 0.57-0.59 kg, elasticity was lowest at 60% of orange, and resilience decreased with increasing paste content. The hardness of the pearl was 40% and 50%, respectively. Cohesiveness and resilience were decreased as sweet potato paste content increased, as in other sweet potato pearl.

The hardness of non - sweet potato pearl prepared by using mung bean powder was 0.84-8.62 kg and decreased with increasing paste content such as elongation and syneresis paste. Cohesiveness, gumminess, and resilience also decreased with the increase of paste. And 0.64-8.72 kg for frozen dough. The 80% sweet potato pearl was produced after freezing storage, and the hardness was lower than that of the pearl in the process of heat treatment. Respectively.

Sweet potato paste contents in hardness, cohesiveness, gumminess and recovery properties of sweet potato paste added texture were affected more by the sweet potato paste content in mildew starch than in glutinous rice starch. Was found to affect the texture. In addition, even if the pearl dough is prepared by heating the pearl after cryopreservation, the hardness is increased, but the texture change is hardly appeared and the pearl cooked with the frozen dough can be obtained with the quality similar to that of the pearl. Since sweet potatoes have higher moisture content than sweet potatoes and sweet potatoes, which have pumpkin sweet potato characteristics than sweet potatoes such as sweet potatoes and sweet potatoes, they have high viscosity and low viscosity when they are made into paste. If the hardness is relatively low and the amount of paste added is high, it is difficult to maintain the shape of the pearl. Considering the characteristics of these sweet potato varieties, it is believed that if a sweet potato pearl is manufactured, a product which can be used for various products can be produced by producing pearl of various colors.

Texture characteristics of pearl added with glutinous rice starch and non - sweet potato paste at the time of preparation and after frozen storage

Hardness
(kg) Adhesiveness
(kg.sec) Springiness Cohesiveness Gumminess Resilience Not stored Glutinous rice starch 0.46 + 0.07 -0.09 + - 0.01 ^b1) 0.77 ± 0.02 ^bc 0.84 0.05 ^a 0.39 ± 0.08 0.44 ± 0.00 ^a Glutinous rice starch + In addition, 0.59 + 0.02 -0.04 ± 0.01 ^a 0.84 ± 0.00 ^a 0.67 ± 0.03 ^b 0.40 ± 0.01 0.31 0.02 ^b Glutinous rice starch + Orange 50% 0.59 ± 0.00 -0.04 ± 0.01 ^a 0.82 ± 0.03 ^ab 0.63 + 0.01 ^b 0.37 ± 0.00 0.27 ± 0.01 ^c Glutinous rice starch + 60% 0.57 ± 0.01 -0.05 ± 0.00 ^a 0.75 + 0.02 ^c 0.60 ± 0.00 ^b 0.34 ± 0.00 0.24 ± 0.00 ^d Reheated after stored at -5 ° C Glutinous rice starch 0.42 ± 0.01 ^c -0.07 ± 0.03 0.84 0.06 0.81 0.03 ^a 0.34 + 0.03 0.39 + 0.03 ^a Glutinous rice starch + In addition, 0.70 ± 0.06 ^a -0.05 0.02 0.85 ± 0.01 0.66 + 0.02 ^b 0.46 ± 0.05 0.31 + 0.01 ^b Glutinous rice starch + Orange 50% 0.67 ± 0.01 ^ab -0.06 ± 0.00 0.84 + 0.02 0.64 ± 0.03 ^b 0.43 + 0.03 0.28 ± 0.02 ^bc Glutinous rice starch + 60% 0.58 + 0.02 ^b -0.05 ± 0.01 0.78 ± 0.01 0.64 + 0.02 ^b 0.37 ± 0.00 0.25 ± 0.00 ^c

Data represents mean ± SD.

1) Mean values in the same column with different letters are significantly different by Duncan's multiple rage test at p <0.05

Texture Characteristics of Pearl Added with Unripe Sweet Potato Paste Added to Green Mullet before and after Cryopreservation

Hardness
(kg) Adhesiveness
(kg.sec) Springiness Cohesiveness Gumminess Resilience Not stored Mung bean minute 13.25 + 0.24 ^a1) -0.70 + -0.27 ^b 0.73 ± 0.02 ^a 0.71 ± 0.02 ^a 9.39 ± 0.17 ^a 0.44 0.02 ^a Mild minutes + In addition, 8.62 ± 0.20 ^b -0.60 ± 0.06 ^a 0.70 + 0.04 ^a 0.63 ± 0.03 ^ab 5.44 ± 0.23 ^b 0.41 + 0.03 ^a Mild minutes + Orange 50% 5.82 + - 0.12 ^c -0.15 + 0.04 ^a 0.74 + - 0.03 ^a 0.61 ± 0.03 ^ab 3.58 ± 0.26 ^c 0.40 + 0.01 ^a Mild minutes + 60% 3.93 ± 0.49 ^d -0.10 + 0.02 ^a 0.71 ± 0.02 ^a 0.59 0.05 ^b 2.29 ± 0.17 ^d 0.33 + - 0.03 ^b Mild minutes + 80% 0.84 + 0.31 ^e -0.07 0.08 ^a 0.56 ± 0.11 ^b 0.43 + 0.11 ^c 0.37 ± 0.19 ^e 0.14 0.07 ^c Reheated after stored at -5 ° C Mung bean minute 15.60 ± 1.23 ^a -0.92 ± 0.21 ^d 0.69 + 0.01 ^a 0.66 + 0.01 ^a 10.32 + 0.71 ^a 0.43 ± 0.00 ^a Mild minutes + In addition, 8.72 ± 0.55 ^b -0.52 ± 0.15 ^bc 0.63 + 0.04 ^b 0.55 + 0.03 ^b 4.82 ± 0.23 ^b 0.34 + 0.03 ^b Mild minutes + Orange 50% 8.20 ± 0.68 ^b -0.59 0.02 ^c 0.62 ± 0.02 ^b 0.52 + 0.03 ^b 4.23 + - 0.23 ^b 0.31 ± 0.02 ^bc Mild minutes + 60% 4.55 + - 0.51 ^c -0.33 0.08 ^b 0.64 ± 0.03 ^ab 0.50 0.05 ^b 2.27 0.06 ^c 0.29 0.03 ^c Mild minutes + 80% 0.64 ± 0.21 ^d -0.01 ± 0.00 ^a 0.44 0.04 ^c 0.35 0.01 ^c 0.22 0.08 ^d 0.16 ± 0.01 ^d

Data represents mean ± SD.

1) Mean values in the same column with different letters are significantly different by Duncan's multiple rage test at p <0.05

4. Glutinous rice starch and  Sweet potatoes in the mud Paste  Sensory evaluation of pearl manufactured by putting

Table 16 and Table 17 show the results of the difference test and the preference test of pearl paste prepared by adding the unsweetened sweet potato paste to glutinous rice starch and mung bean powder. There was no significant difference between the sweet potato pearl and the sweet potato pearl, as the paste content did not give a significant change to the texture during the preparation by adding glutinous rice starch. When glutinous rice starch was used, it showed similar preference regardless of elongation paste content. The hardness was lowered with the increase of the paste, but this did not affect the preference degree. When the dough was frozen, hardness and elasticity decreased with increasing paste content.

The pearl produced by using mung bean powder showed significant difference in hardness and elasticity. Hardness was the highest at 8.3 in pearl made only with mung bean powder and decreased with increasing amount of addition. The elasticity was the lowest in the pearl made only with mung bean powder and the highest in the sweet potato pear added with 60% of the elongation. In addition, 60% of the cornucopia was the highest rating. Unlike the glutinous rice starch, the mung bean powder had a characteristic of forming a hard gel when pearl was manufactured. Even when containing 40% of sweet potato paste, the hardness was maintained, and the hardness was also high in the texture measurement result. As a result of the sensory evaluation, it was considered that the elasticity was the highest when the hardness was lowered by increasing the sweet potato paste content. When 80% of the elongation was added, the sweet potato pearl formation was difficult and the chewing property was better than the elasticity. Therefore, it is considered that the elasticity and chewiness are lower than the elongation of 60%. When the pearl dough made from mung bean powder was stored by freezing, the mung bean powder showed the highest value in hardness and decreased with increasing amount of paste. When stored in the freezer, the texture characteristics such as the likelihood score, hardness, elasticity, and cohesiveness were similar to those immediately after manufacture.

Sensory evaluation of pearl paste added with glutinous rice starch paste on glutinous rice starch after manufacturing and after frozen storage

Difference test Preference test Appearance color Hardness Springiness Gooey Adhesiveness Color Taste Texture Overall acceptance Not stored Glutinous rice starch 2.5 ± 1.9 4.5 ± 1.0 4.8 ± 1.7 5.3 ± 1.7 6.0 ± 1.8 6.3 ± 1.7 4.5 ± 1.7 4.8 ± 1.0 5.5 ± 1.9 Glutinous rice starch + 40% 3.5 ± 1.3 4.5 ± 1.7 4.0 ± 1.2 4.8 ± 1.5 4.5 ± 0.6 6.5 ± 1.3 3.5 ± 1.3 4.3 ± 1.5 5.8 ± 2.2 Glutinous rice starch + Elongation 50% 4.8 ± 1.7 3.5 ± 1.3 3.3 ± 1.0 3.3 ± 1.3 4.8 ± 1.0 6.0 ± 1.4 3.8 ± 0.5 3.5 ± 1.7 5.0 ± 1.2 Glutinous rice starch + 60% 6.0 ± 1.8 2.8 ± 1.3 2.5 ± 1.0 2.8 ± 1.3 4.8 ± 1.3 6.5 ± 2.1 2.8 ± 1.0 3.8 ± 2.1 4.5 ± 2.1 Reheated after stored at -5 ° C Glutinous rice starch 2.3 ± 1.2 ^b1) 5.0 ± ^0.08 5.3 ± 1.5 ^a 6.0 ± 1.0 6.0 ± 1.7 6.0 ± 1.0 5.0 ± 1.7 5.0 ± 1.0 4.7 ± 1.2 Glutinous rice starch + 40% 3.7 ± 1.2 ^b 5.7 ± 0.6 ^a 4.7 ± 0.6 ^a 5.0 ± 1.7 4.7 ± 0.6 6.7 ± 1.5 4.0 ± 0.0 4.3 ± 1.2 6.7 ± 1.5 Glutinous rice starch + Elongation 50% 6.0 ± 1.0 ^a 4.0 ± 1.0 ^bv 3.7 ± 0.6 ^ab 3.3 ± 1.5 5.0 ± 1.0 6.0 ± 1.7 4.0 ± 0.0 3.7 ± 1.5 5.3 ± 1.2 Glutinous rice starch + 60% 6.7 ± 1.2 ^a 3.0 ± 1.0 ^d 2.7 ± 0.6 ^b 3.0 ± 1.0 5.0 ± 1.0 6.0 ± 2.0 3.3 ± 0.6 3.3 ± 1.5 5.3 ± 1.2

Data represents mean ± SD.

1) Mean values in the same column with different letters are significantly different by Duncan's multiple rage test at p <0.05

Sensory evaluation of pearl added with unsweetened sweet potato paste at the time of manufacture after pearling and after cryopreservation

Difference test Preference test Appearance color Hardness Springiness Gooey Adhesiveness Color Taste Texture Overall acceptance Not stored Mung bean minute 3.0 ± 2.0 8.3 ± 1.2 ^a1) 2.3 ± 0.6 ^c 2.0 ± 1.0 ^c 1.3 ± 0.6 4.0 ± 1.0 2.3 ± 0.6 1.7 ± 1.2 2.3 ± 0.6 Mild minutes + 40% 6.0 ± 2.0 5.3 ± 2.1 ^b 3.0 ± 0.0 ^bc 2.7 ± 0.6 ^c 1.7 ± 0.6 5.0 ± 1.7 3.0 ± 0.0 2.3 ± 0.6 2.0 ± 1.0 Mild minutes + Elongation 50% 5.3 ± 1.5 5.7 ± 1.2 ^b 4.0 ± ^0.08 4.0 ± 0.0 ^b 2.7 ± 0.6 5.0 ± 0.0 3.7 ± 1.5 4.0 ± 1.0 3.3 ± 1.2 Mild minutes + 60% 6.7 ± 1.5 4.7 ± 1.2 ^b 5.0 ± 1.0 ^a 5.3 ± 0.6 ^a 4.3 ± 1.2 4.3 ± 1.5 4.3 ± 3.1 3.7 ± 2.5 4.3 ± 1.2 Mild minutes + 80% 4.7 ± 1.2 3.7 ± 1.2 ^b 3.0 ± 1.0 ^bc 2.7 ± 0.6 ^c 3.0 ± 2.0 5.7 ± 0.6 5.3 ± 0.6 4.0 ± 1.7 2.3 ± 0.6 Reheated after stored at -5 ° C Mung bean minute 3.0 ± 1.7 8.0 ± 1.0 ^a 2.7 ± 0.6 2.0 ± 1.0 1.3 ± 0.6 3.0 ± 1.0 2.0 ± 0.0 3.0 ± 1.7 2.3 ± 0.6 Mild minutes + 40% 3.3 ± 0.6 6.3 ± 1.2 ^ab 2.7 ± 1.2 2.7 ± 1.2 1.7 ± 1.2 3.3 ± 0.6 2.7 ± 0.6 3.3 ± 0.6 3.0 ± 1.0 Mild minutes + Elongation 50% 4.3 ± 0.6 5.0 ± 1.0 ^bc 4.0 ± 1.7 3.7 ± 2.1 2.7 ± 1.2 5.0 ± 1.7 4.0 ± 1.0 4.0 ± 1.0 4.3 ± 1.5 Mild minutes + 60% 5.3 ± 1.5 3.7 ± 1.2 ^cd 5.0 ± 1.7 4.7 ± 2.1 3.7 ± 2.1 4.3 ± 0.6 4.7 ± 1.2 5.3 ± 0.6 5.3 ± 1.5 Mild minutes + 80% 5.7 ± 1.5 2.7 ± 1.2 ^d 3.0 ± 2.6 3.7 ± 3.8 3.3 ± 2.5 3.3 ± 2.3 4.7 ± 2.5 3.3 ± 2.5 3.7 ± 3.1

Data represents mean ± SD.

1) Mean values in the same column with different letters are significantly different by Duncan's multiple rage test at p <0.05

Table 18 and Table 19 show the sensory evaluation results of purple tapioca pearl prepared by different starch source added to the paste of sweet potatoes. The sweet potato pearl made with glutinous rice starch showed significant difference only in appearance color when prepared immediately after kneading. As the amount of sweet potato paste added increased, the value increased to the highest value from 60% to 7.8%. The color difference with the addition amount of 40-60% was remarkable, but there was no difference in texture or taste overall taste. The differences in appearance were also observed when stored frozen, and color differences were found as the addition amount increased. There is a difference in the moisture content of the paste depending on the characteristics of the sweet potato, and this characteristic may have affected the texture of the sweet potato pearl. It is believed that Shinja mi has the characteristics that the rigidity with the intermediate quality is lower than that with the elongation, and the similar result is obtained from the texture characteristics.

Table 19 shows the sensory evaluation results of sweet potato pear made using mung bean powder. Appearance increased with increasing content of belie paste and was lower than 80%. The sweetness of sweet potato pear was increased by 80% of sweet potato paste, but the color of starch appeared to be brighter as the starch content decreased and the surface of pearl was not smooth and hard. Hardness, elasticity, and cori - ness decreased with increasing paste content, such as texture measurement results. Especially, as in the result of Shin - Yi paste paste, the sweetness and sweetness of sweet potato pear added with 60% It was also found that the addition of 40% starch to the 60% paste was the most favorable for the sweet potato pearl made from mung bean powder. Hardness was decreased with addition of paste even after the prepared dough was preserved by freezing and sensory evaluation. The flavor was higher in sweet potato pear with added glutinous paste. These results suggest that the addition of sweet potato paste may increase the preference of sweet potatoes. The higher the content of sweet potato paste, the higher the taste of sweet potatoes will be.

Sensory evaluation of pearl added with glutinous rice starch paste on glutinous rice starch after manufacturing and after cryopreservation

Difference test Preference test Appearance color Hardness Springiness Gooey Adhesiveness Color Taste Texture Overall acceptance Not stored Glutinous rice starch 2.5 ± 1.9 ^c1) 4.5 ± 1.0 4.8 ± 1.7 5.3 ± 1.7 6.0 ± 1.8 6.3 ± 1.7 4.5 ± 1.7 4.8 ± 1.0 5.5 ± 1.9 Glutinous rice starch + Believer 40% 5.5 ± 1.0 ^b 5.0 ± 1.8 5.0 ± 1.2 4.8 ± 1.5 5.3 ± 2.2 6.8 ± 1.5 4.5 ± 1.3 4.8 ± 1.5 7.0 ± 2.0 Glutinous rice starch + 50% 7.3 ± 0.5 ^ab 4.5 ± 1.7 4.8 ± 2.1 4.8 ± 2.1 6.0 ± 1.8 5.3 ± 1.7 5.5 ± 0.6 5.3 ± 2.2 5.8 ± 1.5 Glutinous rice starch + Belinmi 60% 7.8 ± 0.5 ^a 4.0 ± 2.2 3.3 ± 1.7 3.3 ± 1.7 6.3 ± 1.9 5.8 ± 2.1 6.0 ± 2.2 4.0 ± 2.0 5.8 ± 0.5 Reheated after stored at -5 ° C Glutinous rice starch 2.3 ± 1.2 ^c 5.0 ± 0.0 5.3 ± 1.5 6.0 ± 1.0 6.0 ± 1.7 6.0 ± 1.0 5.0 ± 1.7 5.0 ± 1.0 4.7 ± 1.2 Glutinous rice starch + Believer 40% 5.7 ± 0.6 ^b 5.3 ± 1.2 5.3 ± 1.2 5.7 ± 0.6 6.0 ± 2.0 6.3 ± 1.2 5.0 ± 1.0 5.3 ± 1.2 7.0 ± 1.7 Glutinous rice starch + 50% 7.0 ± 0.0 ^a 5.0 ± 1.0 5.7 ± 1.2 5.7 ± 1.2 6.3 ± 2.1 5.7 ± 1.5 5.0 ± 0.0 5.7 ± 1.5 5.7 ± 1.2 Glutinous rice starch + Belinmi 60% 8.0 ± 0.0 ^a 4.7 ± 1.5 4.3 ± 0.6 4.0 ± 1.0 5.7 ± 1.2 6.7 ± 1.2 6.3 ± 1.5 4.7 ± 0.6 6.0 ± 0.0

Data represents mean ± SD.

1) Mean values in the same column with different letters are significantly different by Duncan's multiple rage test at p <0.05

Sensory evaluation of pearl added with Shinja ungwa potato paste in the mugwort before and after cryopreservation

Difference test Preference test Appearance color Hardness Springiness Gooey Adhesiveness Color Taste Texture Overall acceptance Not stored Mung bean minute 3.0 ± 2.0 ^b1) 8.3 ± 1.2 ^a 2.3 ± 0.6 ^c 2.0 ± 1.0 ^c 1.3 ± 0.6 4.0 ± 1.0 2.3 ± 0.6 ^c 1.7 ± 1.2 2.3 ± 0.6 ^c Mild minutes + Believer 40% 5.3 ± 2.1 ^ab 7.3 ± 1.2 ^a 2.3 ± 0.6 ^c 2.3 ± 0.6 ^bc 1.7 ± 0.6 4.3 ± 2.5 2.3 ± 0.6 ^c 2.7 ± 0.6 3.3 ± 0.6 ^bc Mild minutes + 50% 6.7 ± 1.5 ^a 6.0 ± 1.0 ^ab 4.0 ± 0.0 ^b 4.0 ± 0.0 ^b 2.3 ± 0.6 4.3 ± 2.3 3.7 ± 0.6 ^b 3.7 ± 2.5 4.7 ± 0.6 ^ab Mild minutes + Belinmi 60% 8.0 ± 1.0 ^a 4.3 ± 1.5 ^bc 6.0 ± 1.0 ^a 5.7 ± 1.5 ^a 3.7 ± 2.1 5.3 ± 3.1 5.0 ± 1.0 ^a 4.7 ± 2.5 5.7 ± 0.6 ^a Mild minutes + Believer 80% 6.7 ± 1.2 ^a 2.3 ± 1.5 ^c 3.0 ± 1.0 ^bc 2.3 ± 0.6 ^bc 3.0 ± 1.0 6.7 ± 0.6 5.7 ± 0.6 ^a 4.0 ± 2.0 3.0 ± 2.0 ^bc Reheated after stored at -5 ° C Mung bean minute 3.0 ± 1.7 ^c 8.0 ± 1.0 ^a 2.7 ± 0.6 2.0 ± 1.0 1.3 ± 0.6 3.0 ± 1.0 ^c 2.0 ± 0.0 ^b 3.0 ± 1.7 2.3 ± 0.6 Mild minutes + Believer 40% 5.0 ± 1.0 ^b 6.3 ± 0.6 ^ab 3.3 ± 1.5 2.3 ± 1.5 2.0 ± 1.0 3.3 ± 1.2 ^bc 2.7 ± 1.2 ^a 3.0 ± 1.7 3.0 ± 1.7 Mild minutes + 50% 6.0 ± 1.0 ^ab 4.7 ± 1.5 ^bc 4.3 ± 2.3 3.3 ± 2.3 3.0 ± 1.0 6.3 ± 1.2 ^a 4.7 ± 0.6 ^a 4.0 ± 2.0 4.7 ± 2.1 Mild minutes + Belinmi 60% 7.7 ± 0.6 ^a 3.7 ± 1.5 ^cd 4.7 ± 2.1 4.3 ± 3.2 4.3 ± 1.5 5.3 ± 0.6 ^ab 4.7 ± 1.5 ^a 5.3 ± 2.5 5.7 ± 2.1 Mild minutes + Believer 80% 7.7 ± 0.6 ^a 2.3 ± 0.6 ^d 4.0 ± 3.6 4.0 ± 3.6 3.3 ± 3.2 4.7 ± 1.5 ^abc 4.3 ± 1.2 ^a 4.0 ± 1.0 3.7 ± 1.5

Data represents mean ± SD.

1) Mean values in the same column with different letters are significantly different by Duncan's multiple rage test at p <0.05

The results are shown in Table 20 and Table 21, in which tapioca pearl of orange color was prepared by varying the starch content to be added to the sweet potato starch of the non-cultivated variety, and subjected to sensory evaluation. The sensory evaluation immediately after the production showed significant difference only in the appearance color of the difference test. As the addition amount of the paste increased, the appearance color score increased. There was a significant difference in the appearance color even after the frozen storage. Appearance color tended to increase with increasing the amount of paste added just after the preparation. As a result of the texture measurement, it is thought that the sweet potato pearl made with glutinous rice starch did not have much different texture characteristics according to the addition of sweet potato paste, regardless of the amount of paste added.

The sensory evaluation results of sweet potato pearl made from mung bean powder and orange iris showed significant difference in appearance, hardness and cornucopia. Appearance color was the highest score from 60% to 60% in the US, and 80% was the lowest score. The hardness decreased with increasing sweet potato paste content, and the score of corn fatigue was the best from 60% of the orange to 5.7. When the dough was frozen and stored, the appearance color showed significant difference in the hardness and taste of the palatability test. Appearance color was the highest at 60% of orange. Hardness tended to decrease when sweet potato paste was added. The taste was higher in the 50% and 60% of the orange. It was considered that the starch added to the paste in the range of 50-60% by using mung bean powder was the most favorable when it was prepared.

From these results, it was confirmed that sweet potato pearl was preserved by frozen dough molding and there was no change in color and texture quality was similar to that immediately after manufacture. Sweet potato pearl made from glutinous rice starch has excellent properties and can be used as a bubble material to be added to milk tea by making tapioca starch. Sweet potato pearl made from glutinous rice starch did not show a significant difference in texture due to sweet potato paste content. Therefore, 40-60% sweet potato paste could be added when producing sweet potato pearl made from glutinous rice starch. On the other hand, pearl made from mung bean powder has high hardness and hardness and has a distinctive texture than glutinous rice starch. It is believed that sweet potato pearl can be added to solid gel products such as yangkeng to give a variety of mouthfeel together with color feeling. Mung bean powder is considered to have the best texture characteristics at about 60% of the paste content as compared with the case of the starch content. Sweetpotato pearl made from glutinous rice starch and mung bean powder could be used as various food additives.

Sensory evaluation of pearl added with glutinous rice starch and non - sweet potato paste at the time of manufacture and after cryopreservation

Difference test Preference test Appearance color Hardness Springiness Gooey Adhesiveness Color Taste Texture Overall acceptance Not stored Glutinous rice starch 2.5 ± 1.9 ^b1) 4.5 ± 1.0 4.8 ± 1.71 5.3 ± 1.7 6.0 ± 1.8 6.3 ± 1.7 4.5 ± 1.7 4.8 ± 1.0 5.5 ± 1.9 Glutinous rice starch + In addition, 4.8 ± 1.0 ^a 4.5 ± 1.0 4.3 ± 1.9 4.5 ± 1.7 5.8 ± 1.0 6.0 ± 1.2 4.5 ± 2.5 4.3 ± 1.0 6.0 ± 2.4 Glutinous rice starch + Orange 50% 6.5 ± 1.3 ^b 4.5 ± 1.7 4.5 ± 1.91 4.5 ± 1.7 5.5 ± 1.0 6.5 ± 1.3 5.0 ± 1.6 5.0 ± 2.2 6.8 ± 1.5 Glutinous rice starch + 60% 6.8 ± 0.5 ^a 2.8 ± 1.7 2.8 ± 1.7 4.0 ± 1.4 4.8 ± 1.7 5.0 ± 1.2 5.0 ± 2.2 4.0 ± 1.4 4.8 ± 1.0 Reheated after stored at -5 ° C Glutinous rice starch 2.3 ± 1.2 ^b 5.0 ± 0.0 5.3 ± 1.5 6.0 ± 1.0 6.0 ± 1.7 6.0 ± 1.0 5.0 ± 1.7 5.0 ± 1.0 4.7 ± 1.2 Glutinous rice starch + In addition, 5.3 ± 0.6 ^a 5.0 ± 1.0 5.0 ± 1.7 5.0 ± 1.7 5.7 ± 0.6 6.0 ± 1.0 5.0 ± 2.7 4.3 ± 0.6 7.0 ± 1.7 Glutinous rice starch + Orange 50% 6.7 ± 0.6 ^a 4.7 ± 1.5 4.3 ± 1.5 4.3 ± 1.2 5.7 ± 0.6 6.7 ± 1.5 5.3 ± 1.5 5.3 ± 1.5 6.7 ± 1.2 Glutinous rice starch + 60% 7.0 ± 1.0 ^a 3.0 ± 1.7 3.0 ± 1.7 4.7 ± 1.5 4.7 ± 1.5 5.3 ± 1.2 5.7 ± 2.1 4.3 ± 1.5 5.0 ± 1.0

Data represents mean ± SD.

1) Mean values in the same column with different letters are significantly different by Duncan's multiple rage test at p <0.05

Sensory Evaluation of Pearl Added with Unripe Sweet Potato Paste Added to Green Mullet before and after Cryopreservation

Difference test Preference test Appearance color Hardness Springiness Gooey Adhesiveness Color Taste Texture Overall acceptance Not stored Mung bean minute 3.0 ± 2.0 ^c1) 8.3 ± 1.2 ^a 2.3 ± 0.6 2.0 ± 1.0 ^b 1.3 ± 0.6 4.0 ± 1.0 2.3 ± 0.6 1.7 ± 1.2 2.3 ± 0.6 Mild minutes + In addition, 4.7 ± 0.6 ^bc 7.0 ± ^0.08 4.7 ± 3.1 3.0 ± 1.0 ^b 2.0 ± 1.0 5.7 ± 0.6 3.7 ± 1.5 3.3 ± 0.6 3.7 ± 1.5 Mild minutes + Orange 50% 5.7 ± 0.6 ^ab 5.7 ± 0.6 ^bc 4.0 ± 1.0 4.0 ± 1.0 ^ab 2.3 ± 0.6 6.3 ± 1.5 4.0 ± 2.6 3.7 ± 1.5 5.0 ± 2.0 Mild minutes + 60% 7.0 ± 1.0 ^a 4.3 ± 1.2 ^c 5.3 ± 1.5 5.7 ± 2.1 ^a 3.7 ± 2.1 6.0 ± 1.7 5.7 ± 2.5 4.7 ± 3.2 6.0 ± 2.0 Mild minutes + 80% 5.7 ± 1.2 ^ab 2.0 ± 1.0 ^d 2.0 ± 0.0 2.0 ± 1.0 ^b 3.0 ± 1.0 5.3 ± 2.3 3.7 ± 2.5 2.7 ± 1.2 2.7 ± 0.6 Reheated after stored at -5 ° C Mung bean minute 3.0 ± 1.7 ^c 8.0 ± 1.0 ^a 2.7 ± 0.6 2.0 ± 1.0 1.3 ± 0.6 3.0 ± 1.0 2.0 ± 0.0 ^b 3.0 ± 1.7 2.3 ± 0.6 Mild minutes + In addition, 3.7 ± 0.6 ^bc 5.3 ± 1.2 ^b 3.7 ± 1.5 2.7 ± 1.5 2.7 ± 0.6 5.0 ± 1.0 4.0 ± ^0.08 2.7 ± 0.6 4.0 ± 1.0 Mild minutes + Orange 50% 5.7 ± 1.2 ^ab 4.0 ± 1.0 ^bc 4.7 ± 1.5 4.0 ± 2.0 3.7 ± 0.6 6.0 ± 1.7 4.3 ± 1.2 ^a 4.3 ± 1.5 5.0 ± 1.0 Mild minutes + 60% 6.7 ± 1.2 ^a 2.7 ± 1.2 ^cd 5.3 ± 2.1 4.7 ± 2.5 5.0 ± 1.0 5.3 ± 1.2 6.0 ± 1.0 ^a 5.3 ± 1.5 6.0 ± 2.6 Mild minutes + 80% 7.3 ± 1.5 ^a 1.7 ± 0.6 ^d 3.3 ± 2.3 3.7 ± 2.9 3.3 ± 3.2 4.7 ± 2.9 4.0 ± 2.0 ^ab 3.3 ± 1.5 5.0 ± 1.7

Data represents mean ± SD.

1) Mean values in the same column with different letters are significantly different by Duncan's multiple rage test at p <0.05

Claims (9)

Mixing sweet potato paste and starch, adding water and kneading;
Molding the dough; And
And gelling the molded dough. &Lt; Desc / Clms Page number 17 &gt;
The method for producing sweet potato pearl according to claim 1, wherein the sweet potato is at least one selected from the group consisting of elongation, orange, and rhizome.
The method according to claim 1, wherein the starch is at least one selected from mung bean starch and glutinous rice starch.
The method according to claim 1, wherein the sweet potato paste and starch are mixed in a weight ratio of 4: 6 to 8: 2, and water is added in an amount of 7 to 85 parts by weight based on 100 parts by weight of the mixture.
The method according to claim 1, wherein the sweet potato paste and the starch are mixed at a weight ratio of 4: 6 to 7: 3.
The method according to claim 1, wherein the starch is mung bean starch, and sweet potato paste and starch are mixed at a weight ratio of 5: 5 to 6: 4.
The method according to claim 1, wherein the starch is a glutinous rice starch, and sweet potato paste and starch are mixed at a weight ratio of 4: 6 to 6: 4.
The method of manufacturing a sweet potato pearl according to claim 1, wherein the molded dough is cryopreserved and then gelatinized.
A sweet potato pearl produced by the method of any one of claims 1 to 8.