KR101846744B1 - Antioxidative semi-dried sweet potato and producing method thereof - Google Patents

Abstract

The present invention relates to a method for producing semi-dry sweet potato having antioxidative effects by using red beet, carrot, Aster scaber Thunb, and apple peel, and semi-dry sweet potato produced thereby. More specifically, provided are a method for producing semi-dry sweet potato having antioxidative effects, and semi-dry sweet potato produced by the method. To this end, the method comprises the following steps: obtaining a mixed extract of red beet, carrot, Aster scaber Thunb, and apple peel; steaming sweet potato, cooling the same, and then molding in a specific form; applying the mixed extract to a surface of the molded sweet potato; and drying the extract-applied sweet potato so as to obtain semi-dry sweet potato. According to the present invention, the semi-dry sweet potato has good taste and excellent antioxidant effects, which helps to prevent and ameliorate brain disease.

Description

[0001] The present invention relates to an antioxidative semi-dried sweet potato and a producing method thereof,

The present invention relates to a semi-dry sweet potato, and more particularly, to a semi-dry sweet potato having an antioxidative effect by using red beet, carrot, zucchini and apple peel.

As the average life span has increased, modern society has entered the age of 100, and the number of patients with brain disease is increasing accordingly.

Dementia, which is a typical example of brain disease, does not mean a disease itself. It is caused by brain damage caused by various causes, which causes various cognitive functions including memory, Is a comprehensive term.

The number of patients with dementia is steadily increasing every year. The prevalence of dementia is expected to increase from 9.18% in 2012 to 9.99% in 2016 and to 15.06% in 2050. Dementia ranks fourth in disease burden rankings in high-income countries around the world following heart disease, cerebrovascular disease, and depression.

In the past, dementia was thought to be a disease of the elderly, so young people had less fear of dementia than the elderly. However, according to recent statistics, dementia symptoms in 30s and 40s are not so significant, and various age groups have become afraid of dementia.

Because dementia has not yet been developed, it is very important to prevent it beforehand. To prevent dementia, it is necessary to eat healthy foods and improve eating habits and lifestyle.

Sweet potato is a subtropical stem plant and is known as a plant material with high starch and fiber content. Sweet potatoes have many varieties all over the world. They vary in appearance, taste, speed, white, yellow, red, purple, and viscosity. Traditionally, sweet potatoes have been stored for the winter after harvest and have been used as alternative foods in spring. Recently, however, they have been sold immediately after harvesting, or consumption of processed foods such as starchy raw materials and cold noodle raw materials has increased. If the sweet potato is processed and sold, it can be sold at a price about 10 times higher than the price of the sweet potato itself, so that a high profit can be obtained.

Sweet potato is a high calorie food because it is composed of carbohydrate which is energy supply source, and most of it is a good food resource because it is high in vitamin C, carotenoid, anthocyanin, polyphenol, mineral and dietary fiber. Prevention, prevention of hypertension, eye health, antioxidant activity, and prevention of obesity. In order to store such sweet potatoes for a long time or to use them as processed foods, drying or steam-drying methods are mainly used. In particular, semi-dried sweet potatoes have a higher moisture content than dried sweet potatoes, and have gained popularity due to their lukewarm texture.

Red beet contains a large amount of iron to help red blood cells, which improves blood flow and blood circulation helps to prevent brain diseases.

Carrots contain beta-carotene and vitamin A to improve eye fatigue and protect eyesight. Beta-carotene improves immunity, restores liver cell function, prevents aging, and contains a rich antioxidant component. Prevents and improves hair loss by preventing cell damage, maintains moisture in scalp, eliminates blotching caused by indigestion due to pectin ingredient, improves bowel movements and improves constipation, and regenerates damaged cells with abundant vitamins It is excellent and strengthens the resistance of skin and mucous membranes and stimulates metabolism.

Aster scaber Thunb is a perennial plant belonging to the Asteraceae family. It is used for young sour silver or ssam. Mature anthrax is used for various diseases. Anthrax is also often used as a medicinal herb and is readily available in the vicinity.

The apple peel contains a polyphenol component called quercetin, which has a powerful antioxidant action, to inhibit brain cell damage, which is a cause of memory decline, and thus has the effect of preventing brain diseases such as Alzheimer's disease or Parkinson's disease. In addition, it is rich in dietary fiber to increase the amount of excrement, prevent constipation, relax the colon, drain the vaginal debris to help angina and hypertension vascular diseases, including uric acid to help muscle growth, inhibit decline , Digestion speed can be shortened to feel a feeling of fullness, which is good for diet.

Korean Patent Publication No. 10-2012-0098071 Korean Patent Registration No. 10-1093413 Korean Patent Registration No. 10-0680185

 S.S. Ham, H.J. Hwangbo, E.Y. Lee, M.A. Cho, D.S. Lee, 2001. Suppressive effects of ethanol extract of Aster scaber root on genotoxicity. J. East Asian Soc. Dietary Life 11 (2001) 466-471.  K.H. Kwon, H.K. Lim, M.J. Chung, Neuroprotective effect of bread containing Cirsium setidens or Aster scaber. J. Korean Soc. Food Sci. Nutr. 43 (2014) 829-835.  T.B. Sherer, R. Betarbet, A.K. Stout, S. Lund, M. Baptista, A.V. Panov, et al., An in vitro model of Parkinson's disease: linking mitochondrial impairment to altered alpha-synuclein metabolism and oxidative damage. J. Neurosci. 22 (2002) 7006-7015.

The object of the present invention is to provide a semi-dry sweet potato having a high antioxidative effect and a good taste by containing a natural antioxidant material when preparing semi-dried sweet potatoes that can be consumed as substitutes for meals and snacks to busy modern people. In particular, the present invention relates to a method for preventing and improving brain diseases with excellent antioxidative effects while having a good taste by treating red beet, carrot, asteracea and apple bark extract having antioxidative effect on semi-dry sweet potato which can be easily ingested Dried sweet potato and a process for producing the same.

The present invention relates to a method for preparing a mixture comprising 25 to 35 parts by weight of red bit powder, 8 to 12 parts by weight of carrot powder, 25 to 35 parts by weight of tincture powder, 40 to 60 parts by weight of apple peel powder and 17 to 23 parts by weight of sugar, Adding water of 10 to 15 times the weight of water, boiling, extracting the mixture for 45 to 60 minutes in a low temperature, extracting and then filtering to obtain a mixed extract of red beet, carrot, zucchini and apple peel; Peeling the sweet potatoes, boiling them, cooling them, and molding the cooled sweet potatoes into a malt-like shape; Applying the mixed extract to the surface of the molded sweet potato; And drying the sweetened potatoes at 65 to 75 ° C for 16 to 24 hours to obtain semi-dried sweet potatoes. The present invention also provides a method for producing semi-dried sweet potatoes having antioxidative effect.

In the above method, the mixed extract is preferably used in an amount of 15 to 30 ml per 100 g of the molded sweet potato.

The present invention also provides a semi-dry sweet potato having antioxidative effect, which is produced by the above method.

The semi-dry sweet potato according to the present invention can be effectively used as a health snack replacing the conventional semi-dry sweet potato with good antioxidative effect and good taste by preparing red beet, carrot, aster and apple peel extract. The semi-dry sweet potato according to the present invention has excellent antioxidative effect, and thus it can help prevention and improvement of cerebral nerve disease just by taking it as a snack.

Figure 1 is a photograph of the semi-dried sweet potato produced.
2 is a graph showing the results of confirming the DPPH radical scavenging activity of the semi-dry sweet potato of the present invention.
3 is a graph showing the DPPH radical scavenging activity of red bit extract, carrot extract, chrysanthemum extract, apple bark extract and mixed extract thereof.

The semi-dry sweet potato having the antioxidative effect of the present invention,

25 to 35 parts by weight of red bit powder, 8 to 12 parts by weight of carrot powder, 25 to 35 parts by weight of tarot powder, 40 to 60 parts by weight of apple peel powder and 17 to 23 parts by weight of sugar, To 15 times the weight of boiling water, boiling, and then extracted in a low temperature for 45 to 60 minutes, followed by extraction and filtration to obtain a mixed extract of red beet, carrot, zucchini and apple peel; Peeling the sweet potatoes, boiling them, cooling them, and molding the cooled sweet potatoes into a malt-like shape; Applying the mixed extract to the surface of the molded sweet potato; And drying the extracted sweet potato at 65 to 75 占 폚 for 16 to 24 hours to obtain semi-dried sweet potato.

Hereinafter, the present invention will be described in more detail.

(1) Preparation of extract

Red beets, carrots, zucchini and apple peels are used as raw materials for the extracts used in the production of semi-dried sweet potatoes.

Prepare red beet, carrots and charm cleanly, and clean the apples, then prepare the peel.

Red beets, carrots, zucchini and apple peel are cut to the appropriate size, dried at 50 ° C until completely dried, and then pulverized and used in powder form.

The dried sample is mixed at a ratio of 25 to 35 parts by weight of red bit powder, 8 to 12 parts by weight of carrot powder, 25 to 35 parts by weight of flavor powder, 40 to 60 parts by weight of apple peel powder and 17 to 23 parts by weight of sugar.

Water is added to the mixture in an amount of 10 to 15 times the weight of the mixture, boiled, and then extracted in a low flame for 45 to 60 minutes. After extraction, the mixture is filtered to obtain a mixed extract of red beet, carrot, zucchini and apple peel.

(2) Steaming and molding of sweet potato

Sweet potatoes are peeled, steamed and cooled. The steaming is carried out using a conventional method used for steaming sweet potatoes, and cooling is carried out to a degree suitable for molding sweet potatoes. Cut the cooled sweet potatoes and mold them in the form of malt leaves.

(3) Application of mixed extract

The mixed extract is applied to the surface of the molded sweet potato. It is more preferable to apply the extract to the surface of the sweet potato evenly and to apply 15 to 30 ml per 100 g of the sweet potato.

(4) Drying of sweet potatoes

The extracted sweet potatoes are dried at 65 to 75 ° C for 16 to 24 hours to obtain semi-dried sweet potatoes. The prepared semi-dry sweet potato has a moisture content of 30 to 35% and more preferably a moisture content of 31 to 33%.

The semi-dry sweet potato according to the present invention produced as described above is superior in flavor and antioxidative effect as compared with general semi-dry sweet potato.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. The following Examples and Experiments illustrate the present invention and the scope of the present invention is not limited thereto.

< Example  1>

Red beets, carrots, and chaos were cleaned, and apples were vinegar to remove the pesticide components of the skin and then carved. Red beets, carrots, zucchini and apple peel were cut to the appropriate size and completely dried at 50 ° C. Dried red beet, carrot, zucchini and apple peel were each pulverized with a pulverizer to obtain a powder.

30 g of red bitumen powder, 10 g of carrot powder, 30 g of seaweed powder, 50 g of apple peel powder and 20 g of sugar were added to 1500 ml of water, and the mixture was boiled and extracted in a weak fire for 50 minutes. The extract was filtered to obtain an extract.

Sweet potatoes were peeled, steamed and frozen. The frozen sweet potatoes were molded into the shape of malt sprouts. On the surface of the sweet potato molded in the form of malt sprouts, 20 ml of the above extract was evenly applied per 100 g of sweet potato. The sweet potatoes with the extracts were dried at 70 ° C for 20 hours to obtain semi-dried sweet potatoes. The prepared semi-dried sweet potato is shown in Fig. 1 (C).

< Comparative Example  1>

A semi-dried sweet potato was prepared in the same manner as in Example 1, except that 40 g of red bitumen, 10 g of carrot powder, 30 g of chrysanthemum powder and 20 g of sugar were added to 1500 ml of water to obtain an extract. The prepared semi-dried sweet potato is shown in Fig. 1 (B).

< Experimental Example  1>

Sensory test

The semi-dry sweet potatoes of Example 1 were subjected to sensory evaluation. For comparison, the semi-dry sweet potatoes of Comparative Example 1 and general semi-dry sweet potatoes without the extract (control group, FIG. 1 (A)) were subjected to sensory evaluation.

The sensory test was conducted by selecting 50 students from college students and teaching them about the purpose and evaluation method of this experiment. Sensory evaluation items are very good (5 points), good (4 points), and so on (3 points) for the appearance, color, flavor, texture, sweetness, sweetness, special taste, (2 points) and very bad (1 point).

The volunteers who participated in the sensory test were asked to record their age and gender in the questionnaire, and 15 g of semi-dried sweet potatoes were placed in the mouth, chewed for 20 seconds to stimulate the oral skin evenly and then spit out. After the elapsed time, the next sample was evaluated. The results are shown in Table 1 below.

Control group Comparative Example 1 Example 1 Exterior 3.5 ± 1.2 3.0 ± 1.0 3.2 ± 1.1 color 3.9 ± 0.9 3.1 ± 0.8 3.4 ± 1.1 Flavor 3.3 ± 0.9 3.0 ± 1.1 3.9 ± 0.8 Texture 3.3 ± 0.9 3.2 ± 0.7 3.6 ± 0.8 Gulp 3.5 ± 0.9 3.4 ± 0.8 3.8 ± 0.7 mellowness 3.5 ± 0.8 3.6 ± 0.5 3.9 ± 0.7 A special taste 3.1 ± 0.7 3.4 ± 0.8 3.6 ± 0.5 flavor 3.5 ± 0.9 3.6 ± 0.7 3.8 ± 0.6 Comprehensive preference 3.5 ± 0.7 3.5 ± 0.8 3.9 ± 0.5

As a result of the sensory test, the semi-dry sweet potato of Example 1 as the semi-dry sweet potato of the present invention showed the flavor, texture, sweetness, sweetness, special taste, taste and overall acceptability of the semi-dry sweet potato of the control group and the semi-dry sweet potato of Comparative Example 1 Respectively.

< Experimental Example  2>

Identify antioxidant activity

1. Identification of antioxidant activity of semi-dried sweet potato

To confirm the antioxidative activity of the semi-dry sweet potato of the present invention, DPPH radical scavenging activity was confirmed as follows. For the sake of comparison, the same experiment was conducted on the semi-dry sweet potatoes of Comparative Example 1 and the general semi-dry sweet potatoes without the extract (control group).

The above Example 1, Comparative Example 1 and the control sample were dried and then pulverized. The active ingredients were extracted by adding 10 times 70% of the weight of each sample to be pulverized and stirring at 50 캜 for 24 hours.

DPPH radical scavenging activity was 2.5mg / ㎖, 1mg / ㎖, 0.5mg / ㎖ and 0.1mg / ㎖ each concentration of the sample 1.8㎖ the DPPH (1,1-diphenyl-2- picrylhydrazyl) (1.5 × 10 -4 M) 1.2 ml of the solution was mixed well, reacted at 37 ° C for 30 minutes, and the absorbance was measured at 517 nm. The DPPH radical scavenging activity was expressed as% [% 1- (absorbance of sample / absorbance of control)] x 100 by comparing the absorbance of the sample to which the control was added. The results are shown in Table 2 and FIG.

Concentration (mg / ml) Control group Comparative Example 1 Example 1 0 0 0 0 2.5 95.1 97.9 96.4 One 91.3 93.6 97.9 0.5 74.1 88.4 95.9 0.1 62.3 81.8 88.9

As can be seen from the results of Table 2 and the graph of FIG. 2, at the concentration of 1 mg / ml or more, all of the samples showed DPPH radical scavenging activity close to 100%, and there was no difference among the treatment groups. However, the DPPH radical scavenging activity of the sample of Example 1 and Comparative Example 1 was higher than that of the control sample even at the concentrations of 0.5 mg / ml and 0.1 mg / ml, and the DPPH radical scavenging activity of the sample of Example 1 Respectively.

From these results, it can be seen that the semi-dry sweet potato of the present invention has an excellent antioxidative effect.

2. Identification of antioxidant activity of mixed extracts

The mixed extract of Example 1 was used as a sample. For comparison, extracts were prepared by extracting red beets, carrots, zucchini, and apple peels with the same conditions using 70% alcohol.

At this time, each sample was used at a concentration of 0.1 mg / ml, and the method of measuring DPPH radical scavenging activity was the same as that of the semi-dry sweet potato. The results are shown in Fig.

As can be seen from the results in FIG. 3, the DPPH radical scavenging activity of the mixed extracts obtained by mixing the red beets, carrots, anchovies and apple peels was superior to that of the individual extracts.

Claims (3)

25 to 35 parts by weight of red bit powder, 8 to 12 parts by weight of carrot powder, 25 to 35 parts by weight of tarot powder, 40 to 60 parts by weight of apple peel powder and 17 to 23 parts by weight of sugar, To 15 times the weight of boiling water, boiling, and then extracted in a low temperature for 45 to 60 minutes, followed by extraction and filtration to obtain a mixed extract of red beet, carrot, zucchini and apple peel;
Peeling the sweet potatoes, boiling them, cooling them, and molding the cooled sweet potatoes into a malt-like shape;
Applying the mixed extract to the surface of the molded sweet potato using 15 to 30 ml of the mixed extract per 100 g of the molded sweet potato; And
Drying the sweet potato with the extract at 65 to 75 ° C for 16 to 24 hours to obtain semi-dried sweet potato. delete A semi-dry sweet potato produced by the method of claim 1 having antioxidant activity.

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