KR20190054830A - Potato seolgi comprising Lonicera japonica and making method thereof - Google Patents

Abstract

The present invention relates to a potato steamed rice cake including lonicerajaponica, which has an antioxidant activity effect while maintaining functional properties, and to a preparing method thereof. The preparing method of the present invention comprises the steps of: preparing a mixture by mixing glutinous rice flour and potato powder; adding salt and water into the mixture, and kneading the same; mixing sugar with a dough; and steaming the mixture thoroughly prepared in the previous step.

Description

[0001] The present invention relates to potato sesame seeds,

The present invention relates to a method for producing potato sesame seeds containing Lonicera japonica and potato sesame seeds containing gold silver produced by the method.

Rice cakes are made of rice or glutinous rice as main ingredients, and are made up of a variety of processed foods made from other grains, depending on the materials and methods used. There are various types of rice cakes, There are various kinds of food to make and eat.

Rice cakes usually are made by grinding the grain with powder and then dipping it in a damp as it is damp, mixing it with water, kneading it, boiling it or boiling it, boiling it in oil, and cooking it. The rice cake and the white rice cake are steamed and put on the Anban and made with the rice cake. Mix and add nuts, dried fruits, herbs, petals, etc., which are characterized by fat and season.

Since the rice cake is the main food of the grain, it could not be easily eaten except the special days and times during the period when the production of the old grain was lacking. However, as the industrial technology developed in the 1970s in Korea, the yield of the grain increased, .

In addition to the traditional rice cakes, rice cakes with various functionalities have been developed in accordance with the increase of grain production, and a lot of researches are now being made on techniques that can more easily take rice cakes than functional rice cakes.

Rice cakes are a big part of our dietary culture, and as we become interested in traditional foods, consumption of rice cakes is increasing more naturally. Also, thanks to the internationalization of traditional foods, rice cake is emerging as a food that can be internationalized following Kimchi.

Seokgi is the representative rice cake that can be easily seen in everyday life. Sulking is generally steamed steam in a silk by mixing various ingredients in finely ground rice flour. Among these, potato saury which is made by mixing potato powder with rice flour is a favorite dish in North Korea. In the case of general potato sardine production method using conventional rice flour, when the potato flour is mixed at a certain ratio or more, And there is a problem that it is difficult to mix materials showing other functional effects.

Korean Patent No. 10-1778713

It is an object of the present invention to provide a method for producing potato sesame seeds.

Another object of the present invention is to provide a potato syrup produced by the above production method.

It is still another object of the present invention to provide a method for producing potato sesame seeds containing gold silver.

It is still another object of the present invention to provide a potato sulphate containing gold silver produced by the above production method.

According to an aspect of the present invention,

a) preparing a mixture by mixing glutinous rice flour, potato flour and gold silver;

b) adding salt and water to the mixture prepared in step a) and kneading;

c) mixing sugar in the dough produced in step b); And

d) adding the mixture prepared in the step c) into a tissue strip, steamed and steamed.

In the present invention, there are various kinds of 'Seolgi', such as Baekseolgi made of rice flour dough, Seolseolgi mixture made of rice flour and mugwort mixed with rice flour, Among them, potato saury is a favorite dish in the North Korean province, and it is known that rice flour dough contains potato flour and is steamed like steamed rice cake.

Seolgi is mainly made of rice, which is a lump of rice cake, but if it does not thicken, the kimchi gets better, but if it is thicker than glutinous rice, the kimchi does not climb well and the middle is sour. If you use glutinous rice, when you turn on the rice, you should put a thick coat of rice on top of the shiru, and then you should not rub it with a few rice cakes. When you finish the rice flour, cover it with white paper and use a little force It is known that the rice cake is not cracked even after it has been steamed and not cracked until it has to be pressed and pressed.

In case of potato stalks, it was common to mix the rice flour and potato flour. However, when the potato flour was mixed in a large amount due to the characteristics of the rice flour and the potato flour, the potato flour was not mixed with the potato flour in a large amount , And other materials such as gold and silver. The method of the present invention for producing potato sarkdust may be effective for increasing potato flour content without deteriorating the potato texture and maintaining texture.

Specifically, the step a) may be a mixing of 30 to 70% by weight of glutinous rice powder and 30 to 70% by weight of potato flour, and the step b) may include mixing 0.5 to 2% And 40 to 60% by weight of water may be added and kneaded at 20 to 40 ° C for 5 to 15 minutes, and the step c) may include adding 5 to 20% by weight of sugar to the total weight of the dough prepared in the step b) May be added and mixed. In addition, in the step d), the mixture prepared in the step c) may be put in a combing machine and steamed for 15 to 30 minutes and then steamed for 3 to 10 minutes from the completion of the steaming.

If the glutinous rice powder is less than 30% by weight in the step (a), the structure may be weakened and crumbling may occur. When the glutinous rice powder is more than 70% by weight, the flavor of the potato gruel can be relatively weakened.

If the potato powder is less than 30% by weight, the potato flavor of the potato powder can be weakened. If the potato powder is more than 70% by weight, the potato flavor becomes too strong and the degree of preference can be reduced.

As the glutinous rice powder is mixed with the potato flour in the above weight range, the potato slag may not be broken even if it is kneaded at room temperature without adding hot water. However, if the kneading temperature is lowered to less than 20 ° C, the dough may not be well- If the temperature exceeds 40 ° C, the glutinous rice flour may clump together and the glutinous rice flour and the potato flour may not mix well.

In addition, if the kneading time is shorter than 5 minutes, the kneading may not be well, and when the kneading time is longer than 15 minutes, the kneading may become hard, resulting in a hard potato stalactite.

Further, in the present invention, it may further include a step of dropping the dough prepared in the step b) for 3 to 7 minutes before the step c). The range of the material, the temperature, and the cooking time is not particularly limited and may be changed as needed.

When dipping in less than 15 minutes in step d), the potato sperm having mixed glutinous rice flour and potato flour may not be fully ripened, and if it stalls for more than 30 minutes, the potato sperm may be squeezed or rubbed.

In the present invention, potato sesame seeds were prepared by changing the ratio of rice flour, glutinous rice flour and potato flour. In the case of Comparative Examples 1 to 3 containing rice flour, potato flour (Table 3). When the glutinous rice powder was used, the preference for shape, cracking and cohesiveness was high. Especially, when the potato powder was contained at a high content up to 70% by weight, (Table 3).

Accordingly, another aspect of the present invention provides a potato sulphate produced by the above production method. The potato syrup produced by the above-described method can maintain a high consumer's preference even though the content of the potato powder is high even though the sourdough is not crushed and has excellent texture. The potato syrup produced by the above method may contain 30 to 70% by weight of glutinous rice powder and 30 to 70% by weight of potato powder.

According to another aspect of the present invention,

a) preparing a mixture of glutinous rice flour, potato flour and Lonicera japonica ;

b) adding salt and water to the mixture prepared in step a) and kneading;

c) mixing sugar in the dough produced in step b); And

d) adding the mixture prepared in the step c) into a tissue strip, steamed and steamed.

In the present invention, " Lonicerae japonica " is a flower of Lonicera japonica Thunb . Belonging to the genus Caprifoliaceae and is known to be effective for diuretic, arthritis, arthritis, purulent dermatitis and bronchitis. But it has a unique flavor and a little toxicity. Therefore, when it is added to food, it is difficult to apply it to food by decreasing consumer preference. According to the method of the present invention, potato powder can be provided to increase potato powder content and exhibit antioxidative activity even when the specific flavor includes gangue gang, without wilting.

Specifically, the step a) may be a mixing of 30 to 70% by weight of glutinous rice flour, 30 to 70% by weight of potato flour and 0.5 to 3% by weight of gold silver, and the step b) 0.5 to 2% by weight of salt and 40 to 60% by weight of water relative to the total weight may be added and kneaded at 20 to 40 ° C for 5 to 15 minutes, and step c) may be performed by mixing the kneaded dough 5 to 20% by weight of sugar may be added and mixed. In addition, in the step d), the mixture prepared in the step c) may be put in a combing machine and steamed for 15 to 30 minutes and then steamed for 3 to 10 minutes from the completion of the steaming.

If the glutinous rice powder is less than 30% by weight in the step (a), the structure may be weakened and crumbling may occur. When the glutinous rice powder is more than 70% by weight, the flavor of the potato gruel can be relatively weakened.

If the potato powder is less than 30% by weight, the potato flavor of the potato powder can be weakened. If the potato powder is more than 70% by weight, the potato flavor becomes too strong and the degree of preference can be reduced.

As the glutinous rice powder is mixed with the potato flour in the above weight range, the potato slag may not be broken even if it is kneaded at room temperature without adding hot water. However, if the kneading temperature is lowered to less than 20 ° C, the dough may not be well- If the temperature exceeds 40 ° C, the glutinous rice flour may first clump together and the glutinous rice flour, potato flour and ginning may not mix well.

In addition, if the kneading time is shorter than 5 minutes, the kneading may not be well, and when the kneading time is longer than 15 minutes, the kneading may become hard, resulting in a hard potato stalactite.

In the present invention, before the step c), the step of dropping the dough prepared in step b) on the sieve for 3 to 7 minutes may be further included. The range of the material, the temperature, and the cooking time is not particularly limited and may be changed as needed.

When dipping in less than 15 minutes in step d), the potato sperm that is mixed with glutinous rice flour, potato powder and ginger may not be fully ripened. If it stalls for more than 30 minutes, the potato sperm may become sticky or burnable.

The method of the present invention for producing potato sarke seeds of the present invention has no deterioration of potato stalks and retains texture even when the content of potato powder is increased. Even when added with gold silver, the antioxidant activity of gold silver can be exhibited while maintaining such texture.

Accordingly, another aspect of the present invention provides a potato sulphate containing gold silver, which is produced by the above production method. The potato gruel may comprise 30 to 70% by weight of glutinous rice flour, 30 to 70% by weight of potato flour and 0.5 to 3% by weight of gold silver. It may also contain polyphenols and flavonoids, in particular those containing chlorogenic acid, luteolin and / or rosmarinic acid, which may exhibit antioxidative activity, but are not limited thereto.

According to one embodiment of the present invention, potato sesame seeds were prepared by changing the proportion of glutinous rice flour, potato powder and gin silver. Consumer tests showed that the preference for color was not significantly affected by the addition of gin silver, (Table 4). As a result, it was confirmed that the ginseng, which is difficult to apply to food due to its unique flavor, can be used for potato stalks.

In particular, it was confirmed that there was no significant difference in the initial hardness, adhesive properties, chewiness, cohesiveness and moisture release properties of potato syrup including glutinous rice powder including gilt silver, 5) and glutinous rice flour, it was confirmed that the texture without brittleness was retained even when gold silver was added.

In another embodiment of the present invention, functional ingredients of potato sarke containing gum-silver were analyzed. The antioxidant, polyphenol and antioxidant activity, which converts active oxygen in the body into harmless substance as the content of gold and silver eu It was confirmed that the flavonoid content, which is known to potentiate capillary blood vessels, increases significantly (Table 6 and Table 7).

In addition, as an intermediate in lignin biosynthesis, chlorogenic acid, which is known as an antioxidant, and luteolin, which is known to function to regulate the antioxidative activity, active oxygen elimination and immune system in the human body, were increased. Rosemaric acid, which is known to be effective against atopy as well as inflammation, was detected. Thus, it was confirmed that potato sesame seeds containing gingerulase of the present invention can expect not only antioxidative effects but also anti-inflammatory and anti-atopic effects (Table 8).

In another embodiment of the present invention, DPPH radical scavenging activity (Table 9), FRAP reducing power (Table 10) and ABTS radical scavenging activity (Table 11) were significantly increased Thus, the present inventors directly confirmed that the potato sesame seeds containing gin-silver according to the present invention exhibit antioxidative activity.

This indicates that the potato extract of the present invention can be used as a health functional food having antioxidative activity while having excellent texture without brittle.

The potato sulphate containing gin-silver according to the present invention solves the problem that when the mixing ratio of the potato powder is increased by using the glutinous rice powder instead of the rice flour used in the conventional potato gruel, the gruel can be added to the potato gruel so that the sensory characteristics But also as a health functional food having an antioxidant activity effect.

It should be understood that the effects of the present invention are not limited to the effects described above, but include all effects that can be deduced from the description of the invention or the composition of the invention set forth in the claims.

Fig. 1 is a schematic view showing a manufacturing process of potato sarkdust.
Fig. 2 shows the potato syrup prepared by mixing the rice flour or the glutinous rice flour and the potato flour at different mixing ratios.
Fig. 3 is a schematic view showing a process for producing potato selenium containing gold silver.
FIG. 4 is a graph showing the potato sulphate including gold silver produced by varying the mixing ratio of gold and silver.

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

Manufacturing example  One. Potato  Produce

1-1. Potato Seaweed  Content of material

Potato sesame seeds of Comparative Examples 1 to 3 and Examples 1 to 3 were prepared by varying the content of rice flour, glutinous rice flour and potato flour (Table 1).

Material (g) Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 Example 2 Example 3 Rice flour 600 540 480 - - - Glutinous rice flour - - - 420 300 180 Potato powder - 60 120 180 300 420 Purified salt 6 6 6 6 6 6 White sugar 90 90 90 90 90 90 water 300 320 340 270 320 330

In Comparative Examples 1 to 3, rice flour was used, and in Examples 1 to 3, glutinous rice flour was used instead of rice flour. Refined salt and white sugar were equally included in all Comparative Examples and Examples, and water was added to match the total weight of each of the Comparative Examples and Examples.

Specifically, Comparative Example 1 contained only rice flour, Comparative Example 2 contained 90 wt% of rice flour and 10 wt% of potato flour, Comparative Example 3 contained 80 wt% of rice flour and potato flour 20% by weight of the powder.

In Examples 1 to 3 containing glutinous rice flour, the content of potato flour was increased. Specifically, in Example 1, 70% by weight of glutinous rice powder and 30% by weight of potato flour, Example 2 was 50% 50% by weight of powder, 30% by weight of glutinous rice powder and 70% by weight of potato powder in Example 3.

1-2. Potato  Manufacturing method

According to the content ratio shown in Table 1, rice flour or glutinous rice flour and potato flour were mixed and evenly mixed. 1% by weight of salt of the rice flour or powder of glutinous rice flour and potato flour was completely dissolved in water to dissolve the salt, and the mixture was poured slowly several times in order to prevent the raw materials from aggregating and then kneaded for 5 minutes. The dough was dropped on a sieve of 2 mm apart. Then, 10 wt% of white sugar based on the total weight was mixed in the dough dropped on the sieve just before the cooking of the potato sardine. I put a cotton dough on a squid, put a circular dough on it, and sprayed it with a dough mixed with the white sugar. Thereafter, the sheath was placed in advance in the 16th minute, the lid was closed, and the resultant was steamed for 20 minutes and steamed for 5 minutes to prepare potato sesame seeds. After 10 minutes of the 20-minute steaming process, the wood-frame was removed in advance and stored at room temperature for 1 hour and then stored frozen (FIG. 1).

The potato sulphate finished according to the above production method is shown in Fig.

Manufacturing example  2. Including gold silver Potato  Produce

2-1. Containing gold Potato Seaweed  Content of material

The potato sesame seeds of Examples 1, 4 and 5 were prepared by varying the contents of glutinous rice flour, ginger powder and potato flour (Table 2).

Material (g) Example 1 Example 4 Example 5 Glutinous rice flour 420 420 420 Potato powder 180 174 162 Gold silver - 6 18 Salt 6 6 6 White sugar 90 90 90 water 270 270 270

The content of glutinous rice flour was fixed based on Example 1 including glutinous rice flour and potato flour, and the content of glutinous rice flour, glutinous rice flour and potato flour was 1% by weight in Example 4, 3% , And the amounts of salt, white sugar and water were fixed.

2-2. Containing gold Potato  Manufacturing method

The amounts of glutinous rice powder, potato powder and ginger silver as shown in Table 3 were mixed and evenly mixed. 1% by weight of salt was dissolved in water to a total weight of the mixture of glutinous rice flour, potato flour and gilt silver, and the mixture was slowly And the mixture was kneaded for 5 minutes. The dough was dropped on a sieve of 2 mm apart. Then, 10 wt% of white sugar based on the total weight was mixed in the dough dropped on the sieve just before the cooking of the potato sardine. I put a cotton dough on a squid, put a circular dough on it, and sprayed it with a dough mixed with the white sugar. Thereafter, the sheath was placed in advance in the 16th minute, the lid was closed, and the resultant was steamed for 20 minutes and steamed for 5 minutes to prepare potato sesame seeds. After 10 minutes of steaming for 20 minutes, the rice bran was removed in advance, and the mixture was cooled at room temperature for 1 hour and then stored frozen (FIG. 3).

The potato sulphate finished according to the above production method is shown in Fig.

Experimental Example  One. Potato  Sensory test

In order to evaluate the sensory characteristics of the syrup produced by the preparation method of Preparation Example 1, 10 panelists who had received professional panel training for one year or more were selected for color, shape, cracking, cohesiveness, Table 3 shows the results of the acceptance test, in which an average value is evaluated by the point scale method (one point: extremely poor, four points: normal, and seven points: very good).

Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 Example 2 Example 3 color 6.25 ± 0.46 ^a 6.00 ± 0.53 ^a 4.88 ± 0.64 ^b 4.50 ± 0.93 ^b 4.25 + 0.89 ^b 4.13 ± 0.99 ^b shape 6.14 ± 0.38 ^a 6.14 ± 0.38 ^a 3.43 ± 0.79 ^c 5.29 ± 1.11 ^ab 5.14 + 1.35 ^b 4.14 ± 0.90 ^c Crackiness 5.57 ± 0.79 ^a 5.14 ± 1.46 ^a 3.14 ± 1.35 ^b 5.00 ± 1.41 ^a 5.71 ± 0.76 ^a 5.29 ± 1.38 ^a Coherence 5.86 ± 0.38 ^a 5.57 ± 0.53 ^a 3.14 ± 0.90 ^b 5.29 ± 1.70 ^a 5.57 + 1.27 ^a 4.71 ± 1.70 ^a Potato flavor - 5.57 ± 0.79 ^a 4.57 ± 0.98 ^ab 4.29 ± 1.38 ^b 4.43 ± 1.13 ^ab 2.71 + - 0.95 ^c Overall likelihood 5.75 + 0.46 ^a 6.13 ± 0.64 ^a 4.25 ± 1.16 ^b 4.63 ± 0.92 ^b 4.63 ± 1.69 ^b 4.38 ± 0.74 ^b * a, b, c: a, b, c in the superscript indicate statistical significance ( p <0.05) between different groups

As in the above test results, the preference for the color tended to decrease in Examples 1 to 3 using the glutinous rice flour compared with Comparative Examples 1 to 3 using the rice flour, but all of the preference score for the color was 4 or more , And glutinous rice flour were used.

The degree of preference in Comparative Example 3 was 3.43 ± 0.79, 3.14 ± 1.35 and 3.14 ± 0.90, respectively, which were significantly lower than those of Comparative Example 1 and Comparative Example 2 in terms of shape, crushability and cohesiveness, It was confirmed that the degree of preference for shape, cracking,

On the other hand, in the case of using glutinous rice flour, the shape, the cracking resistance and the cohesiveness were 4.14 ± 0.90, 5.29 ± 1.38 and 4.71 ± 1.70 in the case of Example 3 in which the potato flour was contained in a high content up to 70% by weight, Respectively.

In particular, in Examples 1 to 3 using glutinous rice flour compared with Comparative Examples 1 to 3 in which rice flour was used, the preference for shape, crushability and cohesiveness was higher than that of potato flour containing a relatively higher content of potato flour. This means that by mixing the glutinous rice flour, the potato flour content in the potato gruel can be increased, thereby solving the problem of breaking the gruel when the mixing ratio of the potato flour is increased in the potato gruel produced from the conventional rice flour.

On the other hand, in the case of the potato flavor, in the case of Example 3, the value of the product may be lowered when the mixture ratio of the potato flour is too high and the taste is significantly reduced to 2.71 ± 0.95 points. In the case of Examples 1 and 2 And 4.29 ± 1.38 and 4.43 ± 1.13, respectively, which were higher than those of the others.

In the case of the general preference degree, in the case of Examples 1 to 3 using glutinous rice flour, the content of potato flour was higher than Comparative Examples 1 to 3, The method shows that the content of potato powder can be increased in potato stall while keeping the preference of consumers high.

Experimental Example  2. Including gold silver Potato  Sensory test

2-1. Consumer inspection

In order to evaluate the sensory characteristics of potato sulphate including gold silver produced by the manufacturing method of Preparation Example 2, 50 consumers were asked about the color, overall flavor, texture, and preference of the potato syrup based on the 9 point scale method (1 point: 5 points: normal, 9 points: very good) and the average value is shown in Table 4 below.

division Example 1 Example 4 Example 5 color 5.7 ^a 5.3 ^a 5.1 ^a Overall flavor 5.5 ^a 5.0 ^ab 4.2 ^b Overall texture 5.1 ^a 4.7 ^ab 4.2 ^b Overall likelihood 5.3 ^a 4.9 ^ab 4.2 ^b * a, b: superscript a and b mean statistical significance ( p <0.05) between different groups

As a result of the test, it was confirmed that the degree of preference for the color was 5.7, 5.3 and 5.1 in Example 1, Example 4 and Example 5, respectively, and remained high without being significantly influenced by the addition of gold.

On the other hand, overall taste and overall acceptability of the flavor and texture were found to be somewhat lower as the content of gold eutectic was lower than that of Example 1, which did not include gold eutectic.

2-2. Descriptive analysis

In order to evaluate the sensory characteristics of potato sulphate containing gold silver, which was prepared by the preparation method of Preparation Example 2, seven expert evaluation personnel who had been subjected to expert panel training for one year or more were subjected to a 15 point scale method (one point: weak , 15 points: strong), and the results are shown in Table 5 below.

division Example 1 Example 4 Example 5 About white 9.1 ^a 4.6 ^b 2.7 ^c sweetness 4.7 ^a 3.4 ^ab 3.1 ^b Salty taste 2.7 ^a 3.2 ^a 3.5 ^a Mint flavor 1.3 ^c 4.9 ^b 8.7 ^a Initial hardness 6.4 ^a 6.8 ^a 6.9 ^a Adhesiveness 3.8 ^a 3.9 ^a 4.2 ^a Chewiness 7.3 ^a 7.0 ^a 7.5 ^a Coherence 6.4 ^a 6.4 ^a 6.6 ^a Degree of water release 4.0 ^a 4.1 ^a 4.4 ^a * a, b, c: a, b, c in the superscript indicate statistical significance ( p <0.05) between different groups

As a result of the test, there were no significant differences in initial hardness, adhesiveness, chewiness, cohesiveness, and moisture release between Example 1, Example 4 and Example 5. As a result, .

In addition, the sweetness decreased and the salty taste increased with the addition of ginseng, and the higher the ginseng addition, the stronger the mint flavor.

Experimental Example  3. Including gold silver Potato  Functional component analysis

3-1. Containing gold On potatoes  The included polyphenols ( polyphenol ) Content analysis

The polyphenol content in the potato sulle containing gilt silver was determined by modifying the Folin-Denis method. Specifically, the supernatant obtained by diluting the potato syrup prepared in Preparation Example 2 with distilled water to a concentration of 150 mg / mL and centrifuging at 3,500 rpm for 10 minutes was used as a sample. To 0.5 mL of the sample, 0.5 mL of a 1 N solution of folin was added, and after standing for 3 minutes, 1.5 mL of a 10% sodium carbonate (Na ₂ CO ₃ ) solution was added and reacted in a dark room for 1 hour and absorbance was measured at 725 nm .

In the control group, distilled water was added instead of the sample, and gallic acid was used as a standard substance, and the result was shown as μg GAE / mg. On the other hand, N / D means that no polyphenol was detected.

As a result, it was confirmed that the content of polyphenol was significantly increased as the amount of gum-silver was increased in potato gruel (Table 6). Polyphenol is a phenol containing a large number of OH groups and is an antioxidant that converts active oxygen in the body into a substance free from harm, and it can be seen that the potato sulphate containing gold silver is able to exhibit antioxidative activity .

division Example 1 Example 4 Example 5 Polyphenol
(ug GAE / mg) 0.311 ± 0.007 ^c 0.367 ± 0.007 ^b 0.486 ± 0.007 ^a * a, b, c: a, b, c in the superscript indicate statistical significance ( p <0.05) between different groups

3-2. Containing gold On potatoes  The contained flavonoid ( flavonoid ) Content analysis

The content of flavonoids contained in potato sulphate, including gilt eels, was determined by Moreno et al . (Moreno MIN, Isla MI, Sampietro AR, Vattuone MA. "Comparison of the free radical-scavenging activity of propolis from several regions of Argentina." J Ethnopharmacol 71 (1-2): 109-114 Respectively.

Specifically, the supernatant obtained by the method of Preparation Example 2 was diluted with distilled water to a concentration of 150 mg / mL and centrifuged at 3,500 rpm for 10 minutes. 125 μL of distilled water and 75 μL of 5% sodium nitrite (NaNO ₂ ) were added to 250 μL of the sample, and the mixture was allowed to stand at room temperature for 6 minutes, and then 150 μL of 10% aluminum chloride (AlCl ₃ ) was added thereto for 1 hour in a dark room. After adding 500 μL of 4% sodium hydroxide (NaOH) and 275 μL of distilled water, the absorbance was measured at 510 nm.

The control group was prepared by adding distilled water instead of the sample, quercetin was used as a standard and the result was expressed in μg QE / mg. On the other hand, N / D means that no flavonoid was detected.

As a result, it was confirmed that the content of flavonoid was significantly increased as the amount of gin-silver added to the potato gruel increased (Table 7). Flavonoid is a type of polyphenol, which is known to have antioxidant activity and strong capillary action, It can be seen that the potato sesame seeds containing gold silver can exhibit antioxidative activity.

division Example 1 Example 4 Example 5 Flavonoid
(ug QE / g) N / D 0.097 0.011 ^b 0.419 0.014 ^a * a, b: superscript a and b mean statistical significance ( p <0.05) between different groups

3-3. Containing gold Potato  The active ingredient (chlorogenic acid ( klorogenic  acid, luteolin ( luteolin ) And rosmarinic acid ( rosmarinic  acid) analysis

The active ingredients of potato sarke (including chlorinated acid, luteolin and rosmarinic acid), including gold silver, were analyzed using high performance liquid chromatography (HPLC).

Specifically, potato sulphate containing gold silver prepared by the preparation method of Preparation Example 2 was diluted to a concentration of 300 mg / mL in 70% methanol, sonicated for 30 minutes by sonication, and then incubated at 3,500 rpm for 10 minutes The supernatant obtained by centrifugation was used as a sample.

HPLC was then performed for the analysis of chlorogenic acid, luteolin and rosmarinic acid. Specifically, 0.2% phosphoric acid and methanol were used as the mobile phase solvent, and the concentration gradient was initially 7: 3 ratio of phosphoric acid to methanol and decreased to 4: 6 until 30 minutes. The flow rate was 1.0 mL / min, the sample injection amount was 10 μl, and the temperature was maintained at 25 ° C.

As a result of the above analysis, luteolin and rosmarinic acid were not detected in Example 1 in which gold silver was not added, but luteolin and rosmarinic acid were detected in Examples 4 and 5 in which gold silver was added. In addition, it was confirmed that chloralic acid, luteolin, and rosmarinic acid were all significantly increased as the amount of gin-silver added was increased (Table 8).

The chlorogenic acid is also known as an antioxidant as an intermediate in lignin biosynthesis. Luteolin is known to function in the body to regulate antioxidative action, active oxygen elimination, and immune system. Potato stalks were able to show antioxidant activity.

In particular, it was found that rosemaric acid was detected as an increase in the content of gin-silver, rosemaric acid showed excellent anti-inflammatory effect and was also effective at atopy. As a result, the potato gruel including gin-silver was found to have antioxidant effect, anti- Can be expected.

division Example 1 Example 4 Example 5 Chlorogenic acid (ug / g) 15.26 ± 0.12 ^c 44.99 + - 0.60 ^b 123.09 ± 1.61 ^a Luteolin
(ug / g) N / D 2.11 + - 0.13 ^b 4.52 ± 0.28 ^a Rosemarinic acid
(ug / g) N / D 2.01 0.03 ^b 4.02 + 0.02 ^a * a, b, c: a, b, c in the superscript indicate statistical significance ( p <0.05) between different groups

Experimental Example  4. Including gold silver Potato  Antioxidant activity analysis

4-1. Containing gold Potato DPPH  Measurement of radical scavenging activity

The electron donating ability of Potato Sulfate containing gold silver was determined by radical scavenging activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH, Sigma) Were measured.

Specifically, potato sulphate containing gold silver was prepared by diluting 150 mg / mL of 70% methanol with gold silver prepared by the preparation method of Preparation Example 2, and then centrifuging at 3,500 rpm for 10 minutes. To 0.2 mL of the supernatant was added 0.2 mM DPPH 0.6 mL, and incubated in a dark room for 15 minutes. Absorbance was measured at 517 nm.

The control group was measured by adding 70% methanol instead of the sample, and DPPH radical scavenging activity was calculated by the following equation.

As a result, it was confirmed that the DPPH radical scavenging activity of potato sesame seeds containing gum-eum was significantly increased as the amount of gold gum was increased (Table 9). From this, the antioxidative activity of the potato sarke containing gold silver was confirmed directly.

division Example 1 Example 4 Example 5 DPPH radical scavenging activity (%) 27.266 ± 1.170 ^c 60.201 + - 3.450 ^b 90.848 ± 0.208 ^a * a, b, c: a, b, c in the superscript indicate statistical significance ( p <0.05) between different groups

4-2. Containing gold Potato FRAP  Measurement of ferric reducing antioxidant power

The FRAP of Potato Seaweed, which contains gilt eels, is described by Benzie et al . ( "The ferric reducing ability of plasma (FRAP ) as a measure of" antioxidant power ":. The FRAP assay ," Anal Biochem 239 (1):. 70-76 (1996)) were measured by a modification of the method.

Specifically, an acetate buffer (300 mM, pH 3.6) and 10 mM 2,4,6-tris (2-pyridyl) -s-triazine dissolved in 40 mM hydrochloric acid (HCl) The reaction mixture was mixed with 20 mM iron chloride in a ratio of 10: 1: 1 and left at 37 ° C to prepare a FRAP reagent. .

Each of potato sulphate containing gold silver prepared by the preparation method of Preparation Example 2 was diluted with distilled water to a concentration of 150 mg / mL and centrifuged at 3,500 rpm for 10 minutes to obtain a supernatant. 2.85 mL of the FRAP reaction solution was added to 0.15 mL of the above sample, reacted at 37 ° C for 15 minutes, and the absorbance was measured at 593 nm.

The control group was measured by adding distilled water instead of the sample.

As a result, the FRAP reducing power of potato sesame seeds including gilt ewes was significantly increased as the amount of gilt silver was increased (Table 10). From this, the antioxidative activity of the potato sarke containing gold silver was confirmed directly.

division Example 1 Example 4 Example 5 FRAP
(mM Fe &lt; ^{2 +} & gt ^; / g) 17.458 + - 1.680 ^c 26.376 ± 2.680 ^b 46.215 ± 1.612 ^a * a, b, c: a, b, c in the superscript indicate statistical significance ( p <0.05) between different groups

4-3. Containing gold Potato ABTS  Measurement of radical scavenging activity

The ABTS radical scavenging activity of potato sesame seeds, including gold eutrophication, was studied by Emad et al . ("Comparison of DPPH and ABTS assays for determining antioxidant potential of water and methanol extracts of Spirulina platensis." IJMS . 42 (5): 556-564 (2013)).

Specifically, the supernatant obtained by diluting the potato sarki containing gold silver prepared by the preparation method of Preparation Example 2 with 70% methanol to a concentration of 150 mg / mL and centrifuging at 3,500 rpm for 10 minutes was used as a sample . To 0.1 mL of the sample, 0.9 mL of ABTS + solution was added and reacted in a dark room for 7 minutes, and the absorbance was measured at 734 nm. For the control group, 70% methanol was added instead of the sample.

The ABTS + solution was mixed with 7 mM ABTS solution and 2.45 mM potassium persulfate at a ratio of 1: 1, and then allowed to stand in a dark room for 16 hours to activate the ABTS radical. Then, the ABTS + solution was diluted with 70% The range was set to 0.700 ± 0.05.

The ABTS radical scavenging activity was calculated by the following equation.

As a result, it was confirmed that the ABTS radical scavenging activity of Potato Slaking including Gilt Eulification was significantly increased as the amount of gilt silver was increased (Table 11). From this, the antioxidative activity of the potato sarke containing gold silver was confirmed directly.

division Example 1 Example 4 Example 5 ABTS radical scavenging activity (%) 42.613 + - 0.915 ^c 59.521 ± 3.190 ^b 86.340 + - 0.645 ^a * a, b, c: a, b, c in the superscript indicate statistical significance ( p <0.05) between different groups

Through the above-mentioned Examples and Experimental Examples, the method of producing potato sesame seeds according to the present invention can increase the content of potato powder in the potato season by including glutinous rice flour instead of rice flour, As the content of the flour increased, the problem of the breakage of the flour was solved.

The present invention also provides a potato sulphate containing polyphenol and flavonoid, and in particular, gold and silver which has an antioxidative activity effect including chlorogenic acid, luteolin and / or rosmarinic acid. Further, Thereby solving the problem that it was difficult to apply to the food industry due to the unique flavor and toxicity of the conventional gold silver. This suggests that the potato extract of the present invention can be used as a health functional food.

It will be understood by those skilled in the art that the foregoing description of the present invention is for illustrative purposes only and that those of ordinary skill in the art can readily understand that various changes and modifications may be made without departing from the spirit or essential characteristics of the present invention. will be. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive. For example, each component described as a single entity may be distributed and implemented, and components described as being distributed may also be implemented in a combined form.

The scope of the present invention is defined by the appended claims, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included within the scope of the present invention.

Claims (17)

a) preparing a mixture by mixing glutinous rice flour and potato flour;
b) adding salt and water to the mixture prepared in step a) and kneading;
c) mixing sugar in the dough produced in step b); And
d) adding the mixture prepared in the step c) into a tissue strip, steamed and then steamed. The method according to claim 1,
Wherein the step a) comprises mixing 30 to 70% by weight of glutinous rice flour and 30 to 70% by weight of potato flour. The method according to claim 1,
Wherein step b) comprises adding 0.5 to 2% by weight of salt and 40 to 60% by weight of water to the total weight of the mixture prepared in step a), and kneading the mixture at 20 to 40 캜 for 5 to 15 minutes. . The method according to claim 1,
Wherein the step (c) comprises adding 5 to 20% by weight of sugar to the total weight of the dough prepared in the step (b), and mixing the dough. The method according to claim 1,
Wherein the step d) comprises adding the mixture prepared in the step c) into a tissue strip for 15 to 30 minutes and then steaming for 3 to 10 minutes from the completion of the steaming. A potato siregy produced by the method of any one of claims 1 to 5. The method according to claim 6,
Wherein the potato gruel comprises 30 to 70% by weight of glutinous rice flour and 30 to 70% by weight of potato flour. a) preparing a mixture of glutinous rice flour, potato flour and Lonicera japonica ;
b) adding salt and water to the mixture prepared in step a) and kneading;
c) mixing sugar in the dough produced in step b); And
d) adding the mixture prepared in the step c) into a tissue strip, steamed and steamed. 9. The method of claim 8,
Wherein the step a) comprises mixing 30 to 70% by weight of glutinous rice flour, 30 to 70% by weight of potato flour and 0.5 to 3% by weight of gold silver. 9. The method of claim 8,
Wherein step b) comprises adding 0.5 to 2% by weight of salt and 40 to 60% by weight of water to the total weight of the mixture prepared in step a) and kneading at 20 to 40 캜 for 5 to 15 minutes. Method of manufacturing potato sarki. 9. The method of claim 8,
Wherein the step (c) comprises adding 5 to 20% by weight of sugar to the total weight of the dough prepared in the step (b), and mixing the dough. 9. The method of claim 8,
Wherein the step d) comprises adding the mixture prepared in the step c) into a tissue strip and steaming for 15 to 30 minutes and then steaming for 3 to 10 minutes from the completion of the steaming. . A potato sulphate comprising gold silver, produced by the method of any one of claims 8 to 12. 14. The method of claim 13,
Wherein the potato gruel comprises 30 to 70% by weight of glutinous rice flour, 30 to 70% by weight of potato flour, and 0.5 to 3% by weight of gold silver. 14. The method of claim 13,
Wherein the potato sulphate comprises polyphenols or flavonoids. 14. The method of claim 13,
Wherein the potato gruel comprises chlorogenic acid, luteolin or rosmarinic acid. 14. The method of claim 13,
Wherein the potato sesame seeds exhibit antioxidative activity.

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