KR20180019011A - Process for Prevention of Browning Reaction of Dioscorea batatas - Google Patents

Abstract

The present invention relates to a process for effectively preventing a browning reaction of Dioscorea polystachya and, more specifically, to a browning reaction prevention method for treating Dioscorea polystachya with a functional additive composition for preventing a browning reaction of Dioscorea polystachya and a method for preventing a browning reaction of Dioscorea polystachya comprising a pretreatment process for effectively preventing a browning reaction or treating Dioscorea polystachya with an acidity controller. According to the present invention, Dioscorea polystachya can be preserved and stored close to the original condition for a long period of time, thereby being secondarily processed in various manners.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to an effective browning prevention process for a browning reaction of Dioscorea batatas,

More particularly, the present invention relates to an effective browning preventing step including a step of treating margarine with a functional additive composition for preventing browning of the mulch.

Recently, as interest in freshness and convenience for agricultural products such as fruits, vegetables, etc. has increased along with health food, reproductive products, it has become increasingly important to develop a fresh-cut product which can be dried and processed into agricultural products such as fruits and vegetables Although the demand is increasing, some fruits, vegetables and the like are discolored to black or brown in the cutting, drying and processing process, which adversely affects the merchantability of the product.

Dioscorea batatas is a perennial vine plant belonging to the genus Liliaceae and maize. It grows mainly in the field, but it grows wild in the mountains. It has the property of deeply penetrating into the purple-roots and roots. Long, palm-shaped, lump-shaped, and so on. Especially, hemp has recently been attracting attention as a health food material. Hemp roots are used as a raw material in Hanbang, and they are used for edible and medicinal purposes, such as tonic and japanese drugs. Antidiabetic and anti-vaginosis, prevention and treatment of osteoporosis The paper is being reported.

However, since the shelf life is low, the shelf life of the shelf is limited during November to March, while maintaining the freshness of the shelf after harvest. Also, Therefore, it is difficult to produce fresh-cut products having both freshness and convenience.

Thus, until now, there has not been developed a technology to appropriately control the browning of raw materials during processing and storage distribution of raw materials, and they are distributed and sold in the form of mash itself or in the form of dried powder or powder, There is a limitation in that it is impossible to develop more various types of workpieces, so that there are many limitations in terms of commercial utilization thereof.

Therefore, it is necessary to develop a process that can process the raw materials in more various forms in order to generate stable profit while ensuring stable sales of 'Ma' farmers.

Patent Document 0001 relates to a processing method for preventing browning of fruit and retaining its sensory characteristics, wherein the fruit which is peeled and cut after washing is mixed with 0.5% ascorbic acid and 0.1% citric acid, The present invention relates to a method for processing fruits that inhibits browning of fruits and improves preservability and texture, which is characterized in that it is immersed in a mixed solution. However, the prior art discloses that a variety of organic acids are simply added The effect of preventing browning can not be achieved in order to prevent browning of the mare.

Korean Patent Publication No. 10-2005-0081580

Accordingly, an object of the present invention is to provide an effective browning preventive process including a browning prevention step of treating margar with a functional additive composition for preventing browning of browning, as a browning preventing step of the browning.

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

In order to accomplish the above object, the present invention provides a method for preventing browning of browning, which comprises a browning prevention step of treating margarine with a functional additive composition for preventing browning of browning, a method further comprising a pretreatment step in the browning prevention method, And a method of preventing browning.

In the present invention, the term "Dioscoreacea" means a plant belonging to the genus Dioscorea belonging to the genus Dioscoreacea, and refers to a perennial vine plant.

In the present invention, there is no limitation in terms of the type and kind, such as whether it is obtained from natural plants, or is processed through commercially available processes such as washing, or subjected to other necessary treatments.

In the present invention, it may include a step of washing, peeling, or peeling the marly first, before treating the composition for pretreatment to the browning or treating the browning prevention to the additive composition.

As an example, a rinsing step may be performed in which the rinsing is performed to remove soil or foreign matter and peel the rinsing agent through primary washing. After this peeling step, it may be subjected to a second wash to wash again. In some cases, the step of peeling the ridges may be omitted.

As described above, the washed or peeled hemp can be cut to an appropriate size.

There is no limitation on the size of the slice, but it is preferable to slice the slice into approximately 0.1 to 30 cm. In some cases, the step of deleting the margin may be omitted.

In the present invention, it is possible to include a step of treating the pretreated composition containing the organic acid and the like in the chopped hops, and it is possible to more effectively prevent browning that may occur during washing and peeling through the pretreatment , The pretreatment step may be performed as a means for suppressing the browning reaction of the horse as much as possible in preparation for the case where the operation time is prolonged due to various problems occurring during production.

In this composition for pretreatment, the organic acid may be any organic acid such as citric acid, fumaric acid, maleic acid, succinic acid, tartaric acid and acetic acid. Organic acids may be used alone or in combination. In addition, such a pretreatment composition may further comprise a acidic emollient. Examples of such antioxidants are trisodium citrate, sodium fumarate, sodium malate, sodium succinate, sodium tartrate, sodium acetate, and the like. , And other additives for enhancing the quality stability of the raw material can be added if necessary.

In the present invention, the organic acid may be included in an amount of 0.02 to 1.5 parts by weight based on 100 parts by weight of the whole of the pretreatment composition, and the remaining amount may include purified water and the like. In addition, when the acidic emollient is included, the weight ratio of the organic acid and the acidic emollient may be in the range of 1: 0.1 to 1: 1.

In the present invention, the step of treating the composition for pretreatment may include a step of immersing the mat in the pretreatment composition or a step of applying or spraying the pretreatment composition onto the surface of the mat. In addition, all the methods for coating the surface of the tile with the composition for pretreatment are all included. The treatment time for the pretreatment may be from 1 minute to 30 hours.

When the pre-treatment composition is immersed in the pretreatment composition, the pretreatment composition is applied at a weight ratio of 1: 0.1 to 1:10, By weight. Further, the treatment temperature can be preferably treated at room temperature, i.e., 10 to 40 占 폚.

Next, it may be subjected to an additional crushing process. Such crushing processes may vary in size and shape depending on the type of processing to be performed in the future.

After the pretreatment or crushing step, the functional additive composition (browning preventing composition) for preventing browning is treated.

In the present invention, the composition for preventing browning includes sugar alcohols, organic acids and complex extracts.

In the present invention, the step of treating the composition for preventing browning may be a step of immersing the mat in the composition for preventing browning or a step of applying or spraying the composition for preventing browning on the mat surface. In addition, it may include all other processing methods such as a method of coating the browning composition on the surface of the tile.

When the browning-preventing composition is dipped in the browning-preventive composition, the composition for preventing browning is applied at a weight ratio of 1: 0.1 to 1:10, By weight. Further, the treatment temperature can be preferably treated at room temperature, i.e., 10 to 40 占 폚.

In the present invention, it may include a step of treating the composition for preventing browning and then crushing the hemp.

In the present invention, the step of crushing the hemp is specifically performed by a crusher to a size of 0.1 to 90 mm.

In the present invention, the browning-preventing composition can be further treated at least once more with the shredder-processed shredder, whereby the browning-preventing effect can be further improved.

In the present invention, it may include a step of processing the anti-browning composition one or more times and then processing it. Such a processing method may be performed in a different manner depending on the target form of the final product to which the raw material is to be applied And can be processed in various ways, and all processes known in the art are applicable. For example, cutting to a desired size, cutting, crushing and processing into a desired shape using a device such as a mixer, a slicer, or a dicer, and mixing with the above-described composition for preventing browning, It may be raw materials or various types of processing raw materials such as a dried form after various processes such as hot air drying and freeze drying after being subjected to processes such as cutting, crushing and processing by immersion or surface coating treatment in a desired form .

In the present invention, the browning prevention method may be characterized in that the preservation period of the brow is extended. This preservation period means that it can be stored for a long period of time. For example, it can be stored for 1 week to 9 months at room temperature, 1 month to 15 months for refrigeration, and 1 to 2 years for refrigeration after treatment with the anti-browning composition.

In the present invention, the temperature for the preservation or storage is not particularly limited, but it is more preferable to refrigerate and freeze.

In the present invention, the sugar alcohol contained in the composition for preventing browning may be selected from the group consisting of erythritol, maltitiol, sorbitol, xylitol, mannitol and amameal-K Selected alone or a mixture thereof can be used. Preferably, mannitol or Amami Mill-K can be selected.

In the present invention, the sugar alcohol may be 0.2 to 15 parts by weight based on 100 parts by weight of the total composition for the purpose of maintaining the roundness of the flounder while maintaining the effect of preventing browning. When the content is less than the above range, there is a problem that the browning preventing effect is inferior. In case of exceeding, the osmotic pressure phenomenon causes a problem that the original shape of the hemp can not be maintained and the degree of collapse becomes worse.

In the present invention, the organic acid contained in the composition for preventing browning may be selected from the group consisting of citric acid, fumaric acid, maleic acid, succinic acid, tartaric acid and acetic acid, And organic acids such as hydrochloric acid, nitric acid, sulfuric acid, and the like. Preferably, it may be citric acid. In addition, various anti-sagging agents may be further added to the composition for preventing browning, if necessary, for the purpose of controlling the sour taste of the composition. Examples of such anti-browning agents include trisodium citrate, sodium fumarate, Sodium Malate, Sodium Succinate, Sodium Tartrate and Sodium Acetate can be used. Preferably, it may be sodium citrate.

In the present invention, the organic acid and the acidic emollient may be included in an amount of 0.02 to 1.5 parts by weight and 0.002 to 1.5 parts by weight, respectively, based on 100 parts by weight of the total amount of the composition for preventing browning.

In the present invention, the complex extract contained in the composition for preventing browning may include gold, jujube, licorice, and hwanggi, and may include dry powder or extracts of golden, jujube, licorice, and hwanggi, or concentrate. In the present invention, the extract may be a hydrothermal extract or an organic solvent extract, and the organic solvent is not limited, but may be, for example, alcohol, glycerin and the like. Such a complex extract may contain 0.005 to 0.05 part by weight based on 100 parts by weight of the total amount of the browning composition. In the present invention, for example, the complex extract can be extracted using a commercialized complex extract or at a temperature of 30 to 80 캜 using distilled water as an extraction solvent. For example, 250 ml of distilled water was added to 50 g of dried and ground gold, licorice, jujube, and sulfur, and the mixture was added to a reflux condenser at 60 ° C. for 6 hours three times. The extract thus obtained was centrifuged at 5,000 rpm for 15 minutes After separation, the supernatant can be taken, lyophilized and then used as a hot-water extract.

The complex extract is characterized in that the whole composition is constituted so that a sufficient amount of browning can be exhibited while containing less than 0.01 part by weight, preferably 0.005 to 0.050 part by weight, of gold relative to 100 parts by weight of the whole composition, May comprise 30 to 100 parts by weight of licorice, 10 to 100 parts by weight of jujube, and 5 to 100 parts by weight of sulfur based on 100 parts by weight of gold. Preferably, 50 to 90 parts by weight of licorice, 20 to 60 parts by weight of jujube, and 10 to 50 parts by weight of sulfur can be used. More preferably, 70 to 80 parts by weight of licorice, 20 to 40 parts by weight of jujube, And 15 to 30 parts by weight of sulfur.

In the present invention, in order to ensure the quality stability and microbial stability of the final raw material product after the browning-preventive composition is treated, the raw material for treating the browning-preventing composition is added to the packaging container in a desired form Followed by a sterilization step.

The present invention also relates to a process for the production of processed foodstuffs, diets, salads, slushes, dairy products, beverages, and other processed foodstuffs obtained through the above-described browning prevention process or DIY- . The machining process is applicable to any conventional machining technology that is well-known in the art.

The browning prevention process according to the present invention is a functional additive composition for preventing the browning of the mulch, and the browning prevention process for treating the mulch with the browning process is performed to prevent the browning of the mulch, So that it is possible to perform machining.

Fig. 1 is a photograph showing the case where the browning prevention step of the present invention is not carried out (untreated group) and the case where pretreatment and browning prevention are combined (treated group).

Hereinafter, the present invention will be described in more detail by way of examples. However, the following examples are intended to further illustrate the present invention, and the scope of the present invention is not limited to these examples.

Example 1: Anti-browning process

Andongsan yam was purchased, washed and cleaned, cut into about 20 cm, and pretreated with maeic acid. About 100 g of hemoglobin, about 30 g of hemicellulose, about 1 g of citric acid, and the balance of purified water were immersed at room temperature, i.e., at 10 to 40 DEG C for about 1 hour. (Pre-processing step)

Next, the hemp slices were sliced to a thickness of about 5 mm by a crusher, and about 70 g of a composition for preventing browning was added to about 30 g of a total weight of 100 g including hemp. The compositions for preventing browning were as shown in Table 1 below And stored for 2 weeks at 10 ° C in a refrigerator. (Browning inhibitor treatment process)

division Sugar alcohols (g) Organic acid (g) Compound extract (g) Anti-acidic emollients (g) Comparative Example 1 - - - - Comparative Example 2 10 - - - Comparative Example 3 - 1.2 - - Comparative Example 4 - - 0.02 - Comparative Example 5 10 1.2 - - Comparative Example 6 10 - 0.02 - Comparative Example 7 - 1.2 0.02 - Example 1 10 1.2 0.02 - Example 2 10 1.2 0.02 0.12 Example 3 10 1.2 0.02 0.12

A composition for preventing browning was prepared according to the composition shown in Table 1 (based on 100 g of the total amount of the antioxidant composition, the balance being purified water).

Here, the sugar alcohol was mannitol, and the organic acid was citric acid. The combined extract was a mixture of a complex extract (about 37% of golden hot water extract, about 27% of licorice hot water extract, about 9% of jujube hot water extract, About 7%, about 10% dextrin, about 10% lactic acid). Sodium antimony trioxide was used as the acidic emollient.

However, in Examples 2 and 3, only the pretreatment process described above was performed. In the remaining experimental groups, only the browning inhibitor treatment process was performed immediately after washing the hemp without the pretreatment process.

Experimental Example 1: Comparison test of browning prevention effect

In the experimental group, the browning preventing effect of the present invention (Comparative Example 1) and the browning preventing composition of the present invention (Example 1) without the browning preventing step of the present invention and the case of not containing organic acid (Comparative Example 2) The chromaticity was measured using a color difference meter (CR-300 series, Minolta Co.) in order to measure the browning degree of each sample. In this case, the L value indicates brightness, the a value indicates redness, and the b value indicates yellowness. The results are shown in Table 2.

division L a b Comparative Example 1 60.34 -2.01 4.36 Comparative Example 2 66.11 -2.63 6.79 Example 1 70.13 -2.48 6.50

According to the above Table 2, it can be seen that a higher L value can be obtained when the antiscreen agent is treated (Example 1) than Comparative Examples 1 and 2.

Experimental Example 2: When conducting both the pre-treatment process and prevent browning prevent browning effect comparison test

The effect of preventing browning in the case of performing only the browning inhibitor (Example 1) and the case of performing both of the pretreatment step and the browning inhibitor without the pretreatment process (Example 2) was compared as follows.

 In order to measure the degree of browning of each sample, the chromaticity was measured using a color difference meter (CR-300 series, Minolta Co.). In this case, the L value indicates brightness, the a value indicates redness, and the b value indicates yellowness. The results are shown in Table 3.

division L a b Comparative Example 1 60.34 -2.01 4.36 Example 1 70.13 -2.48 6.50 Example 2 71.52 -2.13 -0.56

According to the above Table 3, it can be seen that when the pretreatment process and the treatment of the browning inhibitor are simultaneously performed (Example 2), the L value is higher than that of Example 1, and the a value and the b value are remarkably improved . From these results, it can be seen that a more effective browning prevention function can be obtained when the pretreatment step is further carried out while processing the margarine with the functional additive composition for preventing browning of the rumen of the present invention.

Experimental Example 3: Comparison test of the effect of preventing browning in the simultaneous treatment with acidic emollients

 Experimental group was compared with Comparative Example 1 which did not undergo the browning treatment of the present invention (Comparative Example 1) and Comparative Example 1 where the pretreatment process and browning inhibitor process according to the present invention were simultaneously performed (Example 2) 3) The effect of preventing browning of the sample was observed, and the degree of browning of each sample was measured by using a colorimeter (CR-300 series, Minolta Co.). In this case, the L value indicates brightness, the a value indicates redness, and the b value indicates yellowness. The results are shown in Table 4.

division L a b  Comparative Example 1 60.34 -2.01 4.36 Example 2 71.52 -2.13 -0.56 Example 3 72.69 -2.00 0.41

According to the above Table 4, in the case of Example 3 in which the pretreatment process and the antioxidant treatment were simultaneously performed and the acidic emollient was added to improve the sour taste, the L value was higher than that in Example 2, I could. From these results, it can be seen that a more effective browning prevention function can be obtained when the pretreatment process and the acidic emollient process are further carried out while treating the margarine with the functional additive composition for preventing browning of the rye of the present invention.

Claims (9)

A method for preventing browning of a horse, comprising the step of treating a browning composition comprising a sugar alcohol, an organic acid, and a complex extract. The method of claim 1, wherein the method further comprises treating the composition with a pretreatment composition comprising an organic acid. The method according to claim 1 or 2, wherein the organic acid is selected from the group consisting of citric acid, fumaric acid, maleic acid, succinic acid, tartaric acid and acetic acid. Wherein the organic acid is at least one organic acid selected from the group consisting of The method of preventing browning of a horse according to any one of claims 1 to 5, wherein the composition for pretreatment or the composition for preventing browning further comprises a acidic emollient. The method of claim 4, wherein the acidic emollient is selected from the group consisting of Trisodium Citrate, Sodium Fumarate, Sodium Malate, Sodium Succinate, Sodium Tartrate and Sodium Sodium Acetate). ≪ RTI ID = 0.0 > 11. < / RTI > The method according to any one of claims 1 to 4, wherein the step of applying or spraying the composition for preventing browning or the pretreatment composition is applied to the surface of the mat or the step of immersing the mat in the composition for preventing browning or the pretreatment composition . The method of claim 1, wherein the complex extract is a hot-water extract of golden, licorice, jujube, and radish. [2] The method of preventing browning according to claim 1, wherein the browning prevention method further comprises sterilizing the treated hemp. A browning-protected hippopotamus or a processed food thereof obtained by the method of claim 1.

Images