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WO2023113107A1 - Procédé de préparation de boissons utilisant des produits agricoles contenant de l'amidon - Google Patents

Procédé de préparation de boissons utilisant des produits agricoles contenant de l'amidon Download PDF

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Publication number
WO2023113107A1
WO2023113107A1 PCT/KR2022/004166 KR2022004166W WO2023113107A1 WO 2023113107 A1 WO2023113107 A1 WO 2023113107A1 KR 2022004166 W KR2022004166 W KR 2022004166W WO 2023113107 A1 WO2023113107 A1 WO 2023113107A1
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Prior art keywords
crop
weight
prepared
concentrate
potato
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PCT/KR2022/004166
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English (en)
Korean (ko)
Inventor
임영석
오바이둘 칼랑 아자드엠디
황하진
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Industry Academic Cooperation Foundation of KNU
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Industry Academic Cooperation Foundation of KNU
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Priority to CN202280005843.3A priority Critical patent/CN116997262A/zh
Publication of WO2023113107A1 publication Critical patent/WO2023113107A1/fr
Anticipated expiration legal-status Critical
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • A23B2/92—Freeze drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Definitions

  • the present invention comprises the steps of (1) preparing a crop syrup by adding amylase to crops and saccharifying them; (2) inactivating the enzyme by heating the crop syrup prepared in step (1); And (3) a method for producing a crop concentrate comprising the step of concentrating the crop syrup in which the enzyme of step (2) is deactivated, and the crop concentrate prepared by the method and vegetable milk using the crop concentrate And it relates to a method for producing a vegetable beverage.
  • Plant-based milk is the technology used by these individuals and food businesses. Although there are alternatives for people with lactose intolerance (e.g. using lactose-free products and lactose enzymes), plant-based milk is the only option for people with allergies and vegans. However, plant-based milk substitutes have various negative health effects, including poor protein content, low bioavailability of minerals and vitamins, and oral health problems.
  • Hot-melt extrusion is a processing technique to develop nano-sized particles. Particles processed by the hot melt extrusion method are made into nano size due to high shear force.
  • HME hot melt extrusion
  • Hot-melt extrusion has recently begun to be applied to the manufacture of various types of medicines such as granules, pellets, tablets, suppositories, implants, stents and transdermal absorbents, and the applicability of medicines has also expanded. It has begun to be widely applied to beverage materials, and it is a good functional plant material processing method as an alternative to dairy products by improving the absorption rate and functional ingredients of functional beverages from crops containing starch, improving bioavailability, and improving pigment heat stability of the material.
  • Korean Patent Registration No. 1152543 discloses a method for producing a colored potato beverage
  • Korean Patent Publication No. 1999-0000675 discloses a method for producing a potato beverage. is different.
  • the present invention has been derived from the above needs, and an object of the present invention is to produce a crop concentrate with excellent flavor and taste while showing a stable emulsion state with little sediment when added with other food additives to prepare processed food It is to provide a crop concentrate that is easy to use for processed foods and has excellent flavor, taste and preference by optimizing manufacturing conditions such as crop pretreatment, enzyme treatment, and concentration, and a method for manufacturing processed foods using the same.
  • the present invention is (1) preparing a crop syrup by adding amylase to saccharification of crops; (2) inactivating the enzyme by heating the crop syrup prepared in step (1); and (3) concentrating the crop syrup in which the enzyme of step (2) is deactivated.
  • the present invention provides a crop concentrate prepared by the above method.
  • the present invention provides a processed food using the crop concentrate.
  • the present invention (1) preparing a vegetable milk material of crop concentrate and water, emulsifier, vegetable oil, vegetable protein powder, gellan gum, sugar, fructose, salt, maltodextrin, multi-vitamin mineral mix; (2) preparing an emulsion mixture by heating and homogenizing the water, emulsifier and vegetable oil prepared in step (1); And (3) the emulsion mixture prepared in step (2) was homogenized by mixing the crop concentrate, vegetable protein powder, gellan gum, sugar, fructose, salt, maltodextrin and multi-vitamin mineral mix prepared in step (1) It provides a method for producing vegetable milk using starch-containing crops, characterized in that the production includes the step of filtering and sterilizing after.
  • the present invention provides a method for producing a vegetable beverage using starch-containing crops, characterized in that the plant concentrate is mixed with vegetable beverage ingredients such as water, vitamins, glucose and fructooligosaccharide and then sterilized.
  • the crop concentrate of the present invention is decomposed only to the maltose unit using enzymes of starch-containing crops, and can be used to reduce the content of sugars essential for palatability when manufacturing beverages and dairy products, which can be enjoyed safely even by diabetic patients It can be a favorite food.
  • Figure 2 is a graph comparing the total phenol and flavonoid contents when the oven-dried extrudate was prepared by steps (1) to (5) of Preparation Example 4 and processed under different manufacturing conditions of the mixed powder (see Table 4).
  • Figure 3 is a graph comparing antioxidant activity when processed under different conditions for preparing mixed powder when preparing an oven-dried extrudate by steps (1) to (5) of Preparation Example 5 (see Table 4).
  • Figure 4 is a graph comparing antioxidant activity when processed under different conditions for preparing mixed powder when preparing an oven-dried extrudate by steps (1) to (5) of Preparation Example 6 (see Table 7).
  • FIG. 5 is a schematic diagram of the potato concentrate of the present invention and the manufacturing process of milk using the same.
  • Figure 6 shows the manufacturing process of the potato concentrate (Preparation Example 2) using the potato flakes of the present invention.
  • Figure 7 shows various varieties of potatoes used in the production of potato milk of the present invention.
  • FIG 11 shows Gogu Valley potato concentrate (A) and potato + purple potato + red beet concentrate (B).
  • Figure 13 shows potato blueberry milk prepared using the blueberry concentrate of the present invention (left: blueberry concentrate 1.5% added, right: blueberry concentrate 1% added).
  • step (3) It provides a method for producing a crop concentrate, characterized in that it is produced by including the step of concentrating the crop syrup in which the enzyme of step (2) is deactivated.
  • the crop is preferably one or more crops selected from the group consisting of potatoes, sweet potatoes, corn, wheat, barley, oats, kudzu, cassava, acorns, chestnuts, tapioca, lotus root and rice It may be, more preferably potato, but is not limited thereto.
  • the potato is Golden King ( Solanum tuberosum L var. Golden king or lovegold valley), Bora Valley ( Solanum tuberosum L., cv Bora valley ), Gogu Valley ( Solanum tuberosum L., cv Gogu valley ), Rose Valley ( Solanum tuberosum L. ., cv hongsun ), Solanum tuberosum L., cv hongyoung ), Jayoung, Dubaek (Seolbong), Blue Star, Teen, Happiness, Blessing, Sumi, Dami, Chilsung, Cheonggang, Early Valley, Gui Valley, Dasom Valley, It may be a variety of potatoes from Summer Valley or Winter Valley, but is not limited thereto.
  • raw crops, increased crops, powdered crops, mashed crops, extracted crops, fermented crops, etc. can be used as the crops in step (1), Not limited to this.
  • the method for producing the crop concentrate of the present invention is more specifically
  • step (2) inactivating the enzyme by heating the crop syrup prepared in step (1) at 90 to 110 ° C. for 15 to 25 minutes;
  • the crop syrup in which the enzyme in step (2) is deactivated can be concentrated to 65 Brix at 45 ° C.
  • the crop in step (1) may be a crop solution in which water is added to crop flakes. More specifically,
  • step (2) adding water to the crop flakes prepared in step (1) to prepare a crop solution, and adding amylase to the prepared crop solution to saccharify it to prepare a crop syrup;
  • It can be prepared by including the step of concentrating the crop syrup in which the enzyme of step (3) is deactivated.
  • potatoes of general varieties such as Golden King (Geumwang) or Sumi, Dubaek, and Happiness when preparing the crop flakes in step (1)
  • potatoes are 100 Soaked in ⁇ 500 ppm sodium hypochlorite solution for 1-30 minutes, washed with water, and sliced 5-10 mm thick potato slices in 0.01-0.1% (w/v) vitamin C solution for 1-30 minutes After taking it out, it can be prepared by wet grinding with 20 ⁇ 600 mesh and drying at 110 ⁇ 250 °C for 1 ⁇ 5 seconds.
  • the crop is immersed in 200 ppm sodium hypochlorite solution for 10 minutes and then washed with water It can be prepared by immersing crop slices with a thickness of 5 to 10 mm in 0.1% vitamin C solution for 10 minutes, then taking them out, wet grinding with 120 mesh, and drying at 180 ° C. for 5 seconds.
  • sliced potato slices are sliced for 4 to 7 minutes under conditions of a frequency of 2,000 to 3,000 MHz and an output of 460 to 600 W After drying in the microwave for a period of time, it is pulverized and put into a hot melt extruder (HME) adjusted to a temperature of 80 to 100 ° C, a pressure of 100 to 140 bar and a screw speed of 800 to 1200 rpm, and the extruded product is extruded at 45 to 55 ° C.
  • HME hot melt extruder
  • the sliced potato slices are microwaved for 4 to 7 minutes under conditions of a frequency of 2,400 MHz and an output of 460 to 600 W, followed by grinding, temperature of 80 to 100 °C, pressure of 120
  • the extrudate extruded after being put into a hot melt extruder (HME) adjusted to a bar and screw speed of 1000 rpm may be prepared by drying and pulverizing the extruded product at 50 ° C. for 48 hours.
  • HME hot melt extruder
  • HME hot melt extruder
  • a mixed powder obtained by mixing 50 g of olive leaf powder with 450 g of pulverized potato powder after freeze-drying sliced potato slices, or a mixture of 50 g of potato powder with 50 g of olive leaf powder and 90 mL of vinegar.
  • the powder may be prepared by inputting the powder into a hot melt extruder adjusted to a temperature of 80 to 100° C., a pressure of 80 to 100 bar, and a screw speed of 150 rpm, and then drying and pulverizing the extruded product at 50° C. for 15 hours.
  • sliced potato slices are freeze-dried and pulverized potato powder 86-90
  • a mixture obtained by adding 20 to 40% (v/w) of water to a mixed powder containing 8 to 12 wt% of lecithin powder and 1 to 3 wt% of ascorbic acid powder was prepared at a temperature of 70 to 80° C. and a pressure of 80 to 100° C.
  • the extruded product after being put into a hot melt extruder (HME) adjusted to a bar and screw speed of 150 to 200 rpm can be prepared by drying and pulverizing the extruded product at 45 to 55 ° C. for 10 to 20 hours, more preferably sliced After freeze-drying potato slices, a mixture of 88% by weight of pulverized potato powder, 10% by weight of lecithin powder, and 2% by weight of ascorbic acid powder was mixed with 30% (v/w) of water, and the mixture was prepared at a temperature of 70 to 80°C.
  • HME hot melt extruder
  • It can be prepared by putting the extruded product into a hot melt extruder adjusted to a pressure of 80 to 100 bar and a screw speed of 180 rpm, drying and pulverizing the extruded product at 50 ° C. for 15 hours.
  • potato powder when using potato and buckwheat seed powder of purple valley or purple varieties that are purple to the inside during crop flake production, preferably potato powder is prepared by freeze-drying sliced potato slices and then pulverizing to prepare potato powder, based on the total weight of the mixed powder , 43 to 47% by weight of potato powder prepared above, 43 to 47% by weight of buckwheat seed powder, 6 to 10% by weight of lecithin powder, and 1 to 3% by weight of vitamin E powder, the mixed powder has a moisture content of 10 to 30% (v/w) into a hot melt extruder (HME) adjusted to a temperature of 80 to 100 ° C, a pressure of 80 to 100 bar, and a screw speed of 150 to 200 rpm, and then the extruded product was extruded at a temperature of 45 to 100 ° C.
  • HME hot melt extruder
  • potato powder is prepared by lyophilizing sliced potato slices and then pulverizing, based on the total weight of the mixed powder, the prepared potato powder 45 45% by weight of buckwheat seed powder, 8% by weight of lecithin powder, and 2% by weight of vitamin E powder are mixed with water added to a mixture powder to have a moisture content of 20% (v/w) at a temperature of 80 to 100 It can be produced by drying and grinding the extruded product at 50 ° C. for 15 hours after putting it into a hot melt extruder adjusted to ° C, pressure of 80 to 100 bar and screw speed of 180 rpm.
  • the 'flake' of the present invention may be used interchangeably with the term 'powder' or 'powder'.
  • the method for producing a crop concentrate using the crop flakes of the present invention is more specifically
  • a crop solution was prepared by adding water to the crop flakes prepared in step (1) in a ratio of 0.8 to 1.2:8.8 to 9.2 (w:v), and 0.14 to 0.16% by weight of amylase in the crop solution prepared above. Preparing a crop syrup by adding saccharification at 55 to 100 ° C. for 15 to 40 minutes;
  • step (3) inactivating the enzyme by heating the crop syrup prepared in step (2) at 90 to 110 ° C. for 15 to 25 minutes;
  • a crop solution was prepared by adding water to the crop flakes prepared in step (1) in a ratio of 1:9 (w:v), and 0.15% by weight of amylase was added to the prepared crop solution at 60 ° C. Preparing a crop syrup by saccharifying for 20 minutes;
  • step (3) inactivating the enzyme by heating the crop syrup prepared in step (2) at 100 ° C. for 20 minutes;
  • the crop syrup in which the enzyme in step (3) is deactivated can be concentrated to 65 Brix at 45 ° C.
  • the present invention also provides a crop concentrate prepared by the above method.
  • the present invention also provides functional foods and various processed food materials using the crop concentrate.
  • types of the processed food material There is no particular limitation on the type of the processed food material.
  • foods to which the crop concentrate can be added include sugar-free health functional foods, meat, sausages, bread, chocolates, candies, snacks, confectionery, pizza, ramen, other noodles, gums, rice cakes, scorched rice, and dairy products including ice cream.
  • various soups, porridge, sports drinks, beverages, dairy products, coffee, tea, drinks, alcoholic beverages, and vitamin complexes and includes all processed foods in a conventional sense.
  • step (1) (2) preparing an emulsion mixture by heating and homogenizing the water, emulsifier and vegetable oil prepared in step (1);
  • step (3) The emulsion mixture prepared in step (2) was homogenized by mixing the crop concentrate, vegetable protein powder, gellan gum, sugar, fructose, salt, maltodextrin and multi-vitamin mineral mix prepared in step (1) It can be prepared by filtering and sterilizing.
  • the method for producing vegetable milk using the starch-containing crop of the present invention is, more specifically,
  • step (1) (2) preparing an emulsion mixture by homogenizing the water, emulsifier and vegetable oil prepared in step (1) by heating at 90 to 110 ° C;
  • step (3) The crop concentrate prepared in step (1), vegetable protein powder, gellan gum, sugar, fructose, indigestible maltodextrin, salt, maltodextrin and multi-vitamin mineral mix were added to the emulsion mixture prepared in step (2) It may include homogenizing by mixing at 40 to 60 ° C, filtering, and sterilizing at 90 to 140 ° C for 1 to 40 seconds,
  • step (1) (2) preparing an emulsified mixture by heating and homogenizing the water, emulsifier and vegetable oil prepared in step (1) at 98 ° C;
  • step (3) The crop concentrate prepared in step (1), vegetable protein powder, gellan gum, sugar, fructose, indigestible maltodextrin, salt, maltodextrin and multi-vitamin mineral mix were added to the emulsion mixture prepared in step (2) It may include homogenizing by mixing at 50°C, filtering, and sterilizing at 138°C for 5 seconds.
  • the vegetable oil may be one or more oils preferably selected from the group consisting of sacha inchi oil, soybean oil, sunflower oil, hemp oil, pea oil, corn oil and canola oil. And, more preferably, it may be sacha inchi oil, but is not limited thereto.
  • the vegetable protein powder may preferably be one or more protein powders selected from the group consisting of hemp seed protein powder, pea powder and soybean powder, more preferably hemp seed protein powder or pea powder, but Not limited.
  • blueberry concentrate or red beet concentrate may be further included, and more specifically, vegetable milk Based on the total weight of ingredients, 17-21 wt% crop concentrate, 58-64 wt% water, 0.33-0.37 wt% emulsifier, 1.3-1.7 wt% vegetable oil, 2-3 wt% vegetable protein powder, 0.018-0.022 gellan gum % by weight, 5 to 7% by weight of sugar, 3.5 to 4.5% by weight of fructose, 0.4 to 0.6% by weight of indigestible maltodextrin, 1.8 to 2.2% by weight of salt, 1.8 to 2.2% by weight of maltodextrin and 0.04 to 0.06% by weight of multivitamin and mineral mix % and blueberry concentrate or red beet concentrate 0.5 to 1.5% by weight of vegetable milk ingredients can be prepared, more specifically, based on the total weight of vegetable milk ingredients, 19% by weight of
  • supplementary materials may be added to supplement the nutritional components of fiber and calcium when preparing the vegetable milk material in step (1).
  • step (1) (2) preparing an emulsion mixture by homogenizing the water, emulsifier and vegetable oil prepared in step (1) by heating at 40 to 60 ° C;
  • step (3) To the emulsion mixture prepared in step (2), the crop concentrate prepared in step (1) and vegetable protein powder, gellan gum, sugar, fructose, salt, maltodextrin, multivitamin mineral mix, fiber, calcium carbonate, It may include mixing and homogenizing sodium phosphate and flavor at 40 to 60 ° C, filtering, and sterilizing at 90 to 150 ° C for 1 to 40 seconds,
  • step (1) (2) homogenizing the water, emulsifier and vegetable oil prepared in step (1) by heating at 50 ° C to prepare an emulsion mixture;
  • step (3) To the emulsion mixture prepared in step (2), the crop concentrate prepared in step (1) and vegetable protein powder, gellan gum, sugar, fructose, salt, maltodextrin, multivitamin mineral mix, fiber, calcium carbonate, Sodium phosphate and a flavoring agent may be mixed at 50 ° C. to homogenize, filtered, and sterilized at 98 to 145 ° C. for 2 to 5 seconds.
  • a vegetable beverage in the manufacture of processed food using the crop concentrate of the present invention can be prepared by mixing vegetable beverage ingredients such as crop concentrate, water, vitamins, glucose and fructooligosaccharide, and then sterilizing.
  • the vegetable beverage manufacturing method of the present invention contains 13 to 17% by weight of crop concentrate, 78 to 82% by weight of water, 0.08 to 0.12% by weight of vitamins, 0.4 to 0.6% by weight of glucose, and 2 to 6% by weight of fructooligosaccharides. It can be prepared by mixing vegetable beverage ingredients of 90 ⁇ 140 °C for 1 ⁇ 40 seconds, more specifically, crop concentrate 15% by weight, water 80.4% by weight, vitamins 0.1% by weight, glucose 0.5% by weight and It can be prepared by mixing 4% by weight of fructooligosaccharide vegetable beverage ingredients and then sterilizing at 98 ° C. for 5 seconds.
  • step (1) The cut potatoes of step (1) were immersed in a 0.1% (w/v) vitamin C solution for 10 minutes, then taken out and wet-pulverized with a 120 mesh.
  • Potato flakes were prepared by drying the wet-ground potatoes of step (2) in a drum dryer at 180° C. for 5 seconds.
  • step (4) The potato syrup prepared in step (4) was heated at 100° C. for 20 minutes to inactivate the enzyme.
  • Raw potato Solanum tuberosum L var. Gogu
  • 200 ppm sodium hypochlorite solution for 10 minutes to remove residual pesticides, and then peeled and cut into 5-10 mm thickness.
  • step (1) The cut potatoes of step (1) were immersed in a 0.1% (w/v) vitamin C solution for 10 minutes, then taken out and wet-pulverized with a 120 mesh.
  • Potato flakes were prepared by drying the wet-ground potatoes of step (2) in a drum dryer at 180° C. for 5 seconds.
  • a potato solution was prepared by adding purified water to the potato flakes prepared in step (3) in a ratio of 1:9 (w:v), and when the temperature of the prepared potato solution reached 100 ° C, the potato solution After adding 0.2% by weight of ⁇ -amylase (BAN ® 480 L, Novoenzymes, Denmark) and stirring for 20 minutes, the temperature was lowered to 60 ° C, and 0.2% by weight of ⁇ -amylase (Betalase 1500 EL, Senson, Finland) was added to 20 minutes. Potato syrup was prepared by saccharification (enzymatic digestion) for a minute.
  • ⁇ -amylase BAN ® 480 L, Novoenzymes, Denmark
  • step (4) The potato syrup prepared in step (4) was heated at 100° C. for 20 minutes to inactivate the enzyme.
  • Potato slices were prepared by slicing (thickness: 5-7 mm) potatoes such as 'Gogu Valley ( Solanum tuberosum L., cv Gogu valley )' or Rose Valley, which are colored potato varieties.
  • step (2) The potato slices prepared in step (1) were microwave-dried for 4-7 minutes under conditions of a frequency of 2,400 MHz and an output of 460-600 W, and then pulverized to prepare potato powder.
  • step (3) The potato powder prepared in step (2) was put into a hot melt extruder (HME) adjusted to a temperature of 80 ⁇ 100 ° C, a pressure of 120 bar and a screw speed of 1000 rpm at 100 g / min, and then extruded to obtain an extrudate. manufactured.
  • HME hot melt extruder
  • step (3) The extrudate prepared in step (3) was oven-dried at 50° C. for 48 hours and then pulverized to prepare potato flakes.
  • a potato solution was prepared by adding purified water to the potato flakes prepared in step (4) at a ratio of 1: 9 (w: v), and the potato solution was prepared with amylase (Betalase 1500 EL, Senson , Finland) was added at 0.15% by weight and saccharified (enzymatically digested) at 60° C. for 20 minutes to prepare potato syrup.
  • amylase Betalase 1500 EL, Senson , Finland
  • step (6) The potato syrup prepared in step (5) was heated at 100° C. for 20 minutes to inactivate the enzyme.
  • Purple potato cultivar 'Bora Valley' potatoes were cut into slices (thickness 2-3 mm) and freeze-dried (Ilshin BioBasae, FD 5510S-FD 5520S, Korea). Purple potato powder was prepared by blending freeze-dried potatoes using an electric blender (Model No. Blixer 5 plus, Robot coup, USA).
  • step (3) The mixed mixture of step (3) is introduced at 40 g/min into a hot melt extruder (HME) adjusted to a temperature of 70 to 80 ° C, a pressure of 80 to 100 bar, and a screw speed of 180 rpm, and then extruded to obtain an extruded product. was manufactured.
  • HME hot melt extruder
  • step (4) The extrudate prepared in step (4) was oven-dried at 50° C. for 15 hours, and then pulverized to prepare potato flakes.
  • step (6) The potato syrup prepared in step (6) was heated at 100° C. for 20 minutes to inactivate the enzyme.
  • Purple potato cultivar 'Bora Valley', purple to the core was cut into slices (thickness 2-3 mm) and freeze-dried (Ilshin BioBasae, FD 5510S-FD 5520S, Korea). Purple potato powder was prepared by blending freeze-dried potatoes using an electric blender (Model No. Blixer 5 plus, Robot coup, USA).
  • step (3) Distilled water was mixed so that the moisture content of the mixed powder prepared in step (2) was 20% (v/w).
  • step (3) The mixed mixture of step (3) was introduced at 40 g/min into a hot melt extruder adjusted to a temperature of 80 to 100° C., a pressure of 80 to 100 bar, and a screw speed of 180 rpm, and then extruded to prepare an extrudate. .
  • step (4) The extrudate prepared in step (4) was oven-dried at 50° C. for 15 hours, and then pulverized to prepare potato flakes.
  • step (6) The potato syrup prepared in step (6) was heated at 100° C. for 20 minutes to inactivate the enzyme.
  • a mixture was prepared by mixing 50 g of olive leaf powder with 450 g of potato powder prepared in step (1).
  • step (3) The mixed mixture of step (2) is fed into a hot melt extruder adjusted to a temperature of 80 to 100 ° C, a pressure of 80 to 100 bar, and a screw speed of 150 rpm at 40 g / min, and then extruded to form an extrudate (HME) was manufactured.
  • HME extrudate
  • step (3) The extrudate prepared in step (3) was oven-dried at 50° C. for 15 hours and then pulverized to prepare potato flakes.
  • a potato solution was prepared by adding purified water to the potato flakes prepared in step (4) at a ratio of 1: 9 (w: v), and the potato solution was prepared with amylase (Betalase 1500 EL, Senson , Finland) was added at 0.15% by weight and saccharified (enzymatically digested) at 60° C. for 20 minutes to prepare potato syrup.
  • amylase Betalase 1500 EL, Senson , Finland
  • step (6) The potato syrup prepared in step (5) was heated at 100° C. for 20 minutes to inactivate the enzyme.
  • step (1) The cut potatoes of step (1) were immersed in a 0.1% (w/v) vitamin C solution for 10 minutes, then taken out and wet-pulverized with a 120 mesh.
  • step (3) After drying the wet pulverized potatoes of step (2) at 50 ° C for 24 hours to a moisture content of about 8%, a hot melt extruder adjusted to a temperature of 120 ° C, a pressure of 50 bar and a screw speed of 250 rpm After being introduced at 50 g/min, the extruded product was pulverized to prepare potato flakes.
  • step (4) The potato syrup prepared in step (4) was heated at 100° C. for 20 minutes to inactivate the enzyme.
  • step (1) The purified water, lecithin, and sacha inchi oil prepared in step (1) were homogenized with an electric homogenizer by applying heat at 98 ° C to prepare an emulsion mixture.
  • Potato concentrate prepared in step (1) hemp seed powder, gellan gum, white sugar, fructose syrup, indigestible maltodextrin, salt, maltodextrin, multi-vitamin mineral mix in the emulsion mixture prepared in step (2) was homogenized by mixing at 50 ° C, filtered, and sterilized at 138 ° C for 5 seconds.
  • step (1) The purified water, lecithin, and sacha inchi oil prepared in step (1) were homogenized with an electric homogenizer by applying heat at 98 ° C to prepare an emulsion mixture.
  • step (1) The purified water, lecithin, and sacha inchi oil prepared in step (1) were homogenized with an electric homogenizer by applying heat at 98 ° C to prepare an emulsion mixture.
  • step (3) To the emulsion mixture prepared in step (2), add potato concentrate, red beet concentrate, hemp seed powder, gellan gum, white sugar, fructose syrup, indigestible maltodextrin, salt, maltodextrin, The multi-vitamin mineral mix was homogenized by mixing at 50°C, filtered, and sterilized at 138°C for 5 seconds.
  • step (1) The purified water, lecithin and sacha inchi oil prepared in step (1) were homogenized with an electric homogenizer by applying heat at 50 ° C to prepare an emulsion mixture.
  • step (1) Potato concentrate prepared in step (1) and pea protein powder, gellan gum, white sugar, fructose syrup, maltodextrin, salt, multivitamin mineral mix, acacia fiber, carbonic acid in the emulsion mixture prepared in step (2) Calcium, sodium phosphate, and flavor were mixed and homogenized at 50° C., filtered, and sterilized. The sterilization was performed at 98°C for 5 seconds, at 135°C for 4 seconds, or at 145°C for 2 seconds.
  • Potatoes Solanum tuberosum L var. Potato varieties such as Golden King, Sumi, Dubaek, and Haengbok
  • Fresh potatoes were harvested, graded and washed.
  • the washed potatoes were immersed in 200 ppm sodium hypochlorite solution for 10 minutes to remove residual pesticides, then peeled and cut into 5-10 mm thick.
  • the cut potatoes were immersed in 0.1% (w / v) vitamin C solution for 10 minutes, then taken out, wet-pulverized with 120 mesh, and drum-dried for 5 seconds with a drum dryer at 180 ° C. to prepare potato flakes.
  • Purified water was added to the prepared potato flakes at a ratio of 1:9 (w:v) to prepare a 10% potato solution, and to the prepared potato solution, 0.15% amylase (Betalase 1500 EL, Senson, Finland) was added to the potato solution. After saccharification (enzymatic digestion) at 60 ° C. for 20 minutes, the residue and potato syrup of the solution were separated by sieving. The isolated potato syrup was heated at 100° C. for 20 minutes to inactivate the enzyme. The potato syrup in which the enzyme was inactivated was concentrated at 45°C and stored at 4°C at 65 Brix.
  • Potato concentrate, hemp seed powder, gellan gum, white sugar, fructose syrup, indigestible maltodextrin, salt, maltodextrin, and multivitamin mineral mix were mixed with the emulsion mixture prepared above at 50 ° C., homogenized, filtered, and filtered at 138 ° C. Heated for 5 seconds.
  • chlorogenic acid component was highest in the treatment group extruded after microwave drying treatment (Microwave-HME), and showed the lowest content in the treatment group extruded after freeze drying (Freeze dry-HME).
  • Caffeic acid was the highest in the treatment group extruded after microwave drying treatment (Microwave-HME), and was not detected in the treatment group extruded after oven drying (oven dry-HME).
  • the treatment (Microwave-HME) extruded after microwave drying treatment contains transferulic acid, syringic acid, p-coumaric acid, and 4-hydroxybenzoic acid. hydroxy benzoic acid) and 2-hydroxycinnamic acid (2-hydroxy cinnamic acid) showed a high content overall (Table 2).
  • potassium (K) has the function of lowering blood pressure, and when properly consumed, it has the effect of renal excretion, maintenance of normal blood pressure, and muscle contraction and relaxation.
  • the potassium content was high in Freeze dry, Freeze dry-HME, and Microwave dry-HME.
  • the phosphorus (P) content was highest in the microwave drying and extrusion treatment (Microwave dry-HME), and the calcium content was in the freeze-drying and microwave drying and extrusion treatment (Microwave dry-HME). appeared high.
  • Formulated composition of biopolymer-mediated extrusion formulation (BEFP) of purple potato Types of purple potato formulations Mixing Ratio (%,w/w) HME Condition HME barrel temperature ( o C) Formulation Purple potato (PP) 100 Non-extrusion -- F0 PP extrusion (Control) 100 Extrusion 70-80-80-70 F1 PP+ Whey protein concentrate (WPC) 90-10 Extrusion 70-80-80-70 F2 PP+ WPC+ Ascorbic acid (AA) 88-10-2 Extrusion 70-80-80-70 F3 PP+ lecithin 90-10 Extrusion 70-80-80-70 F4 PP + lecithin + AA 88-10-2 Extrusion 70-80-80-70 F5
  • the antioxidant capacity measured by DPPH and FRAP methods was the most protected in the F5 formulation among the extrudates (FIG. 3).
  • Anthocyanin content of BEFP Formulation (Formulation) Total anthocyanin content (mg/100g) Cyanidin ( ⁇ g/100g) Peonidin ( ⁇ g/100g) Malvidin ( ⁇ g/100g) Delphinidin ( ⁇ g/100g) F0 69.94 37.0 1.90 1.44 2.58 F1 1.6 0.289 ND 1.03 ND F2 1.5 0.775 ND 1.08 ND F3 14.85 1.746 ND 1.10 ND F4 5.7 9.720 0.301 1.17 0.67 F5 29.95 13.62 0.942 1.20 1.43
  • the antibacterial activity of BEFP was evaluated against three types of bacteria. After extrusion, it was observed that the antimicrobial activity was changed compared to that of the raw material (F0). Among BEFPs, it was found that the F5 formulation exhibited antibacterial activity very similar to that of F0. However, the different formulations had inconsistent activity of the bacterial species tested.
  • the phenolic, flavonoid and anthocyanin contents of the extrudates are shown in Tables 8, 9 and 10.
  • Total phenolic compounds including single phenolic acids (Syringic acid, 4-Hydroxy benzoic acid, Ferulic acid, Sinapic acid, Condensed tanin (Catechin), total flavonoid), single anthocyanins (Cyanidin, Malvidin, Petunidin, Delphinidin), rutin and quercetin It was significantly increased in the F3 formulation compared to other formulations.
  • Total phenolic and flavonoid content of extruded VAFCs Formulation (Formulation) Total phenolic content (mg/100g) Total flavonoids (mg/100g) Rutin (mg/100g) Quercetin (mg/100g) P 4236 ⁇ 157d 2) 1456 ⁇ 58d ND 1) ND B 5362 ⁇ 126c 2963 ⁇ 77c 1256 ⁇ 35b 435 ⁇ 16b F1 5963 ⁇ 134b 2894 ⁇ 68c 863 ⁇ 65c 369 ⁇ 56bc F2 6358 ⁇ 183a 3684 ⁇ 109b 1852 ⁇ 31a 894 ⁇ 22a F3 6427 ⁇ 149a 4836 ⁇ 112a 1987 ⁇ 19a 953 ⁇ 27a
  • Total anthocyanins and single anthocyanin content were increased in formulated extrudates compared to single P and B. Among them, the total anthocyanin and single anthocyanin contents were the highest in the F3 formulation.
  • the antioxidant capacity of the extrudates was evaluated by DPPH and FRAP assays (FIG. 4). It has been scientifically proven that flavonoid compounds, especially anthocyanins, have strong protective abilities against peroxyl radicals. As a result, the F2 and F3 formulations showed high antioxidant activity compared to single P and B extrudates.
  • the total phenolic compound content of the Gogu Valley extruded formulation was high in the order of F4, F7, F3, F1, F2, F5, F8, F9, F6, and F0.
  • the total phenolic compound content was increased by extruding with the addition of auxiliary materials. I was able to confirm that it could.
  • potato syrup was prepared by varying the amount of potato flakes and enzymes added, respectively.
  • the dilution of potato flakes by 10% and the addition of 0.15% enzyme showed a high yield of 3.5 Brix, which was the highest.
  • a sensory test was performed with the potato concentrates of Preparation Examples 1 to 6 and Comparative Example 1.
  • 30 selected sensory test agents were asked to consume potato concentrate, and then the degree of preference was classified, with 1 point being very bad, 4 points being bad, 3 points being normal, 4 points being good, and 5 points being very good. After 3 repetitions with a 5-point symbolic scale method, the average was calculated and displayed.
  • Example 7 Foaming state, whiteness index and pH of emulsion mixture
  • Foaming state, whiteness index and pH of emulsion mixture Emulsion mixture added amount (%) foam state (Foaming, mm) white index (Whiteness index) pH lecithin oil 0.3 1.0 0.56 72 6.5 0.3 1.5 1.1 68 6.6 0.3 2.0 1.2 70 6.4 0.35 1.0 1.2 71 6.5 0.35 1.5 2.8 82 6.5 0.35 2.0 2.3 79 6.6 0.4 1.0 1.9 78 6.6 0.4 1.5 2.0 80 6.5 0.4 2.0 2.2 79 6.4
  • Table 17 compares protein powder (hemp seed powder) and sediment of potato milk according to the amount of gellan gum added when preparing potato milk of Preparation Example 8. As a result, it was found that the addition of 2.5% of hemp seed powder and 0.02% of gellan gum resulted in less precipitate accumulation.
  • potato milk was prepared by using different types of vegetable oil and protein powder, and then a sensory test was performed in the same manner as in Example 9.
  • Table 20 shows the results of measuring the total phenolic compounds, flavonoid content and antioxidant capacity of the potato milk of Preparation Example 11.
  • Total phenols, flavonoids and antioxidant capacity of potato milk item result Total phenolic compounds (mg/L) 1,254 Total flavonoids (mg/L) 965 Antioxidant activity (DPPH) (%) 93
  • Table 22 is the result of measuring the general nutritional components of the potato milk of Preparation Example 11.
  • the most important nutrients in potato milk are omega 3, 6 and 9 derived from sacha inchi oil.
  • 1.44 g of protein, 1.8 g of fat, 1.25 g of dietary fiber, and 209.1 mg of calcium were included.
  • Nutritional content of potato milk Nutrients (Unit/100 mL) content Energy (Kcal) 45.86 Carbohydrates (g) 6.98 Protein (g) 1.44 Fat(g) 1.80 Soluble fiber (g) 1.25 Non soluble fiber(g) 0.76 Saturated fat (g) 0.15 Na(mg) 79.65 Ca(mg) 209.1 Vitamin B2 (mg) 0.09 Omega 3 (g) 0.6 Omega 6 (g) 0.5 Omega 9 (g) 0.18 Cholesterol 0.00 Ash(g) 0.62

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Abstract

La présente invention concerne un procédé de préparation de concentration de produits agricoles, une concentration de produits agricoles préparée par le procédé, et un aliment transformé à l'aide de la concentration de produits agricoles, le procédé de préparation de concentration de cultures comprenant les étapes de : (1) préparation d'un sirop de produits agricoles par saccharification de produits agricoles par l'addition d'amylase ; (2) inactivation des enzymes par chauffage du sirop de produits agricoles préparé à l'étape (1) ; et (3) concentration du sirop de produits agricoles ayant les enzymes inactivées provenant de l'étape (2).
PCT/KR2022/004166 2021-12-17 2022-03-24 Procédé de préparation de boissons utilisant des produits agricoles contenant de l'amidon Ceased WO2023113107A1 (fr)

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