Method for preparing a beverage from a starch-containing crop

Abstract

The present invention relates to a method for preparing a crop concentrate, the crop concentrate prepared by the above method, and a processed food prepared using the above crop concentrate, the method for preparing the crop concentrate preparing the crop concentrate by including the following steps: step (1), adding amylase to a crop to saccharify, thereby preparing a crop syrup; step (2), heating the crop syrup prepared in the above step (1) to inactivate the enzyme; and step (3), concentrating the crop syrup in which the enzyme is inactivated in the above step (2).

Description

Technical Field

[0001] This invention relates to a method for preparing crop concentrate, a crop concentrate prepared by the above method, and a method for preparing plant milk and plant beverages using the above crop concentrate. The method for preparing the crop concentrate includes the following steps: step (1), adding amylase to crops for saccharification to prepare crop syrup; step (2), heating the crop syrup prepared in step (1) to deactivate the enzyme; and step (3), concentrating the crop syrup deactivated by the enzyme in step (2). Background Technology

[0002] Due to the numerous positive health benefits of plants such as soybeans, oats, coconuts, rice, and almonds, global demand for them is rapidly increasing. The rising demand for vegan options, driven by factors such as milk allergies, lactose intolerance, calorie concerns, and high cholesterol, is prompting consumers to seek milk alternatives. While several innovative plant-based beverages have been developed as milk substitutes, most face challenges related to processing and preservation. Furthermore, for consumers seeking vegan products, soy-based vegan milk presents a risk factor for side effects due to the genetically modified (GMO) nature of soybeans and their potential to trigger allergies. In addition, compared to commercially available cow-derived milk, these milk alternatives often lack nutritional balance and primarily rely on fruits or leafy greens, rarely using starchy agricultural products.

[0003] Furthermore, the presence of functional active ingredients with health-promoting effects attracts health-conscious consumers. Beverages are no longer just for quenching thirst. As they become an integral part of daily life, consumers expect specific functions from them. These functions might include boosting energy, anti-aging, combating fatigue, and reducing stress, meeting various needs related to specific ailments and daily life. The food industry continues to evolve. In recent years, this innovation and development has brought new products to the beverage industry.

[0004] The demand for milk substitutes primarily stems from medical conditions and dietary habits such as vegetarianism and veganism. Plant-based milk is a technology used in both personal and food industries. While lactose-intolerant individuals have other options (e.g., using lactose-free products and lactase), plant-based milk is the only choice for allergy sufferers and vegans. However, plant-based milk substitutes have several negative health effects, such as insufficient protein content, low bioavailability of minerals and vitamins, and oral health problems.

[0005] Among recently developed plant-based beverages, common types include soy milk, coconut milk, almond milk, cashew milk, flaxseed milk, rice milk, and oat milk. However, the extracts from these raw materials are water-soluble compounds, and therefore have relatively low solubility. There are various methods to improve the low solubility of these water-soluble compounds. For example, in the case of pharmaceuticals or cosmetics, methods to improve solubility are employed through formulation.

[0006] Among the many methods studied to improve the low solubility of water-soluble compounds, hot-melt extrusion is one of the most effective methods for increasing solubility by reducing particle size. Hot-melt extrusion is a processing technology used to develop nanoscale particles. Particles processed by hot-melt extrusion can be made into nanoscale particles based on high shear forces.

[0007] In the field of drug development, this method is mainly used to disperse active pharmaceutical ingredients (APIs) molecules into a polymer matrix to form a solid solution. As a result, hot melt extrusion (HME) has been used in various applications such as improving the bioavailability of water-insoluble drugs, controlling drug release, and masking the bitterness of active pharmaceutical ingredients by forming solid solutions.

[0008] Recently, hot-melt extrusion has begun to be applied to the preparation of various types of drugs, including granules, pills, tablets, suppositories, implants, stents, and transdermal absorption agents. With the continuous expansion of the applicability of pharmaceuticals, it is now also being widely used in the materials of functional beverages. In order to improve the absorption rate and functional ingredients of functional beverages, increase bioavailability, and improve the pigment thermal stability of materials, using starch-containing crops instead of dairy products is a good processing method for functional plant materials.

[0009] For example, Korean Patent No. 1152543 discloses a method for preparing colored potato beverages, and Korean Patent Publication No. 1999-0000675 discloses a method for preparing potato beverages. However, these are different from the method of preparing beverages using starch-containing crops in this invention. Summary of the Invention

[0010] Technical issues

[0011] This invention is proposed based on the above requirements, and its purpose is to provide a concentrated extract of agricultural products with excellent aroma, taste and palatability, and a method for preparing processed foods using the extract. When other food additives are added to prepare processed foods, not only is precipitation reduced and a stable emulsion state presented, but the application of processed foods can also be simplified by optimizing the preparation conditions such as agricultural product pretreatment, enzyme treatment, and concentration.

[0012] Technical solution

[0013] To achieve the above objectives, the present invention provides a method for preparing a crop concentrate, which includes the following steps: step (1), adding amylase to crops for saccharification to prepare crop syrup; step (2), heating the crop syrup prepared in step (1) to deactivate the enzyme; and step (3), concentrating the crop syrup deactivated in step (2).

[0014] Furthermore, the present invention provides a crop concentrate prepared by the above method.

[0015] Furthermore, the present invention provides processed food products utilizing the above-mentioned crop concentrate.

[0016] Furthermore, the present invention provides a method for preparing plant milk using starch-containing crops, which includes the following steps: Step (1), preparing plant milk materials consisting of crop concentrate, water, emulsifier, vegetable oil, plant protein powder, gellan gum, sugar, fructose, salt, maltodextrin, and a mixture of various vitamins and minerals; Step (2), heating and homogenizing the water, emulsifier, and vegetable oil prepared in Step (1) to prepare an emulsified mixture; and Step (3), mixing the crop concentrate, plant protein powder, gellan gum, sugar, fructose, salt, maltodextrin, and the mixture of various vitamins and minerals prepared in Step (1) into the emulsified mixture prepared in Step (2), homogenizing, and then filtering and sterilizing.

[0017] Furthermore, the present invention provides a method for preparing plant-based beverages using starch-containing crops. The plant-based beverage is prepared by mixing plant-based beverage materials and then sterilizing them. The plant-based beverage materials include crop concentrate, water, vitamins, glucose, and fructooligosaccharides.

[0018] The effects of the invention

[0019] The crop concentrate of the present invention utilizes enzymes from starchy crops to break down only into maltose units. Therefore, when preparing beverages and dairy products, the required sugar content can be reduced based on preference, thus making it a palatable food that can be safely enjoyed even by diabetics. Attached Figure Description

[0020] Figure 1 To show the curves comparing the chlorogenic acid content when the dried extrudates were processed under different drying conditions and with or without extrusion according to steps (1) to (4) of Preparation Example 3 (refer to Table 1).

[0021] Figure 2To show the curves comparing the total phenol content and flavonoid content when the dried extrudates were processed under different mixed powder preparation conditions according to steps (1) to (5) of Preparation Example 4 (refer to Table 4).

[0022] Figure 3 To show the curves comparing the antioxidant activity when the dried extrudates were processed under different mixed powder preparation conditions according to steps (1) to (5) of Preparation Example 5 (see Table 4).

[0023] Figure 4 To show the curves comparing the antioxidant activity when the dried extrudates were processed under different mixed powder preparation conditions according to steps (1) to (5) of Preparation Example 6 (see Table 7).

[0024] Figure 5 This is a flowchart illustrating the potato concentrate and the preparation of milk using it, as described in this invention.

[0025] Figure 6 The flowchart illustrates the preparation of potato concentrate using potato fragments (Preparation Example 2).

[0026] Figure 7 The diagram illustrates various types of potatoes used in the preparation of potato milk according to the present invention.

[0027] Figure 8 The figure illustrates the potato milk prepared using high-gluten potatoes according to the present invention.

[0028] Figure 9 The diagram illustrates the potato milk prepared using Polyvery potatoes according to the present invention.

[0029] Figure 10 Comparative photographs of the golden potato concentrate (Preparation Example 1) before filtration (A) and before filtration (B).

[0030] Figure 11 The diagram shows the high-potassium potato concentrate (A) and the potato + purple potato + red beet concentrate (B).

[0031] Figure 12 The diagram shows, from left to right, potato blueberry milk (Preparation Example 9), potato beet milk (Preparation Example 10), diluted potato beet milk, and diluted potato blueberry milk.

[0032] Figure 13 The diagram illustrates the potato blueberry milk prepared using blueberry concentrate according to the present invention (left: 1.5% blueberry concentrate added, right: 1% blueberry concentrate added).

[0033] Figure 14The diagram illustrates potato curcumin milk prepared by extruding potato concentrate using potato powder with additional curcumin powder added during the preparation of potato concentrate in Example 3.

[0034] Figure 15 Comparative photographs showing the foaming properties of potato milk by varying the amounts of lecithin and oil added (left: 0.3% emulsifier and 1% oil; right: 0.35% emulsifier and 1.5% oil).

[0035] Figure 16 Comparative photographs of the appearance of F1 (left) potato milk and F4 (right) potato milk (see Table 18). Detailed Implementation

[0036] To achieve the purpose of this invention, the method for preparing the crop concentrate provided by this invention includes the following steps: step (1), adding amylase to crops for saccharification to prepare crop syrup; step (2), heating the crop syrup prepared in step (1) to deactivate the enzyme; and step (3), concentrating the crop syrup deactivated in step (2).

[0037] In the method for preparing the crop concentrate of the present invention, preferably, the crop can be one or more crops selected from the group consisting of potato, sweet potato, corn, wheat, barley, oat, kudzu, cassava, acorn, chestnut, tapioca, lotus root and rice, more preferably, it can be potato, but is not limited thereto.

[0038] The aforementioned potatoes can be various types of potatoes, including Golden Potato (Solanum tuberosum L var. Golden King or Lovegold Valley), Bolaiveli Potato (Solanum tuberosum L., cv Bora Valley), Goguveli Potato (Solanum tuberosum L., cv Gogu Valley), Rose Red Potato (Solanum tuberosum L., cv Hongsun), Light Red Potato (Solanum tuberosum L., cv Hongyoung), Dark Purple Potato, White-headed (Xuefeng), Blue Star, Youth, Happiness, Blessing, Sumei, Duomei, Seven Star, Qingjiang, Early Valley, Gui Valley, Dasom Valley, Summer Valley, or Winter Valley, but are not limited to these.

[0039] Furthermore, in the method for preparing the concentrated crop liquid of the present invention, the crop in step (1) above can be unprocessed raw crop, steamed crop, powdered crop, crushed crop, extracted crop, fermented crop, etc., but is not limited to these.

[0040] Specifically, the method for preparing the crop concentrate of the present invention can be carried out by the following steps: Step (1), adding 0.14% to 0.16% by weight of amylase to crops and saccharifying them at a temperature of 55°C to 100°C for 15 to 40 minutes to prepare crop syrup; Step (2), heating the crop syrup prepared in step (1) at a temperature of 90°C to 110°C for 15 to 25 minutes to deactivate the enzyme; and Step (3), concentrating the deactivated crop syrup in step (2) at a temperature of 40°C to 85°C to 20 to 85 Brix.

[0041] More specifically, the above-mentioned crop concentrate can be prepared by including the following steps: step (1), adding 0.15% by weight of amylase to the crop and saccharifying it at 60°C for 20 minutes to prepare crop syrup; step (2), heating the crop syrup prepared in step (1) at 100°C for 20 minutes to deactivate the enzyme; and step (3), concentrating the deactivated crop syrup from step (2) at 45°C to 65 Brix.

[0042] When preparing the crop concentrate of the present invention, the crop in step (1) above can be a crop solution in which water is added to crop fragments. More specifically, the method for preparing the crop concentrate of the present invention can be carried out by including the following steps: step (1), pulverizing and drying the cut crop slices to prepare crop fragments; step (2), adding water to the crop fragments prepared in step (1) above to prepare a crop solution, and adding amylase to the prepared crop solution above for saccharification to prepare crop syrup; step (3), heating the crop syrup prepared in step (2) above to deactivate the enzyme; and step (4), concentrating the deactivated crop syrup in step (3) above to prepare the crop concentrate.

[0043] In the method for preparing a concentrated crop extract using crop fragments according to the present invention, when preparing the crop fragments in step (1) above, when using common varieties of potatoes such as Golden Yellow, Sumi, Head White, and Happiness, preferably, the potatoes are soaked in a sodium hypochlorite solution of 100ppm to 500ppm for 1 minute to 30 minutes, then washed with water and cut into potato slices with a thickness of 5mm to 10mm. Next, the potato slices are soaked in a 0.01% to 0.1% (w / v) vitamin C solution for 1 minute to 30 minutes, and then... Potato slices are wet-milled to 20-600 mesh, and then dried at 100-250°C for 1-5 seconds. More preferably, the crop is soaked in a 200 ppm sodium hypochlorite solution for 10 minutes, washed with water, and cut into slices with a thickness of 5-10 mm. Then, the crop slices are soaked in a 0.1% vitamin C solution for 10 minutes, removed, and wet-milled to 120 mesh, and then dried at 180°C for 5 seconds.

[0044] Furthermore, when preparing crop fragments, when using red potato varieties such as Gouweili potato, rose red potato, light red potato, and Red King potato, it is preferable to microwave the cut potato slices for 4 to 7 minutes at a frequency of 2000MHz to 3000MHz and a power of 460W to 600W, then pulverize them and feed them into a hot melt extruder (HME) set at a temperature of 80℃ to 100℃, a pressure of 100 bar to 140 bar, and a speed of 800rpm to 1200rpm. Subsequently, the extruded material can be dried and pulverized for 44 to 55 hours at a temperature of 45°C to 55°C. More preferably, the cut potato slices are microwave-dried for 4 to 7 minutes at 2400 MHz and 460 W to 600 W, then pulverized and fed into a hot melt extruder (HME) set to a temperature of 80°C to 100°C, a pressure of 120 bar, and a speed of 1000 rpm. Subsequently, the extruded material can be dried and pulverized for 48 hours at a temperature of 50°C.

[0045] Furthermore, when preparing crop fragments, when using Love Golden Valley (yellow potato) or Gouweili potato, rose red potato, and olive leaves as red potatoes, preferably, the cut potato slices are freeze-dried, pulverized, and then mixed with 400g-500g of potato powder and 40g-60g of olive leaf powder, or mixed with 400g-500g of potato powder, 40g-60g of olive leaf powder, and 80mL-100mL of vinegar. This mixture is then fed into a hot melt extruder (HME) set to a temperature of 80°C-100°C, a pressure of 80-100 bar, and a speed of 100rpm-200rpm. Then, the extruded material can be dried and pulverized for 10 to 20 hours at a temperature of 45°C to 55°C to prepare the product. More preferably, after freeze-drying the cut potato slices, the product is pulverized and a mixture of 450g potato powder and 50g olive leaf powder or a mixture of 450g potato powder, 50g olive leaf powder and 90mL vinegar is fed into a hot melt extruder set to a temperature of 80°C to 100°C, a pressure of 80 to 100 bar and a speed of 150 rpm. Subsequently, the extruded material can be dried and pulverized for 15 hours at a temperature of 50°C to prepare the product.

[0046] Furthermore, when preparing crop fragments, when using purple-red potatoes such as Bolaviri potatoes, Peruvian purple potatoes, purple-skinned potatoes, dark purple potatoes, purple-fleshed potatoes, and Blue Star potatoes, it is preferable to freeze-dry the cut potato slices, then pulverize them to obtain potato powder. Next, 20% to 40% (v / w) of water is added to a mixture of 86% to 90% potato powder, 8% to 12% lecithin powder, and 1% to 3% ascorbic acid powder to obtain a final mixture. This mixture is then subjected to a hot melt extrusion process set at a temperature of 70°C to 80°C, a pressure of 80 to 100 bar, and a speed of 150 to 200 rpm. The product is prepared by extruding the potato into a hot melt extruder (HME), and then drying and pulverizing the extruded material at a temperature of 45°C to 55°C for 10 to 20 hours. More preferably, the potato slices are freeze-dried and then pulverized to obtain potato powder. Next, 30% (v / w) of water is added to a mixture of 88% by weight potato powder, 10% by weight lecithin powder and 2% by weight ascorbic acid powder to obtain a mixture. This mixture is then fed into a hot melt extruder (HME) set at a temperature of 70°C to 80°C, a pressure of 80 to 100 bar and a speed of 180 rpm. The extruded material is then dried and pulverized at a temperature of 50°C for 15 hours.

[0047] Furthermore, when preparing crop fragments, when using purple-core Polyveli potatoes or purple variety potatoes and buckwheat seed powder, preferably, the cut potato slices are freeze-dried, then pulverized to obtain potato powder. Next, based on the total weight of the mixed powder, 10% to 30% (v / w) of water is added to a mixture consisting of 43% to 47% by weight of the aforementioned prepared potato powder, 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 to obtain a mixture. This mixture is then fed into a hot melt extruder (HME) set to a temperature of 80°C to 100°C, a pressure of 80 to 100 bar, and a speed of 150 to 200 rpm. Subsequently, the extruded material is dried and pulverized at a temperature of 45°C to 55°C for 10 to 20 hours to prepare potato powder. More preferably, after freeze-drying the cut potato slices, the powder is pulverized to prepare potato powder. Then, based on the total weight of the mixed powder, 20% (v / w) of water is added to a mixed powder consisting of 45% by weight of the potato powder prepared above, 45% by weight of buckwheat seed powder, 8% by weight of lecithin powder, and 2% by weight of vitamin E powder to obtain a mixture. This mixture is then fed into a hot melt extruder (HME) set at a temperature of 80°C to 100°C, a pressure of 80 to 100 bar, and a speed of 180 rpm. Subsequently, the extruded material is dried and pulverized at a temperature of 50°C for 15 hours to prepare potato powder.

[0048] The term "fragments" in this invention may be used interchangeably with terms such as "powder" or "powder".

[0049] Specifically, the present invention utilizes a method for preparing a concentrated crop solution from crop fragments, which includes the following steps: Step (1), pulverizing and drying cut crop slices to prepare crop fragments; Step (2), adding water to the crop fragments prepared in Step (1) at a ratio of 0.8–1.2:8.8–9.2 (w:v) to prepare a crop solution, adding 0.14–0.16% by weight of amylase to the prepared crop solution and saccharifying it at 55°C–100°C for 15–40 minutes to prepare a crop syrup; Step (3), heating the crop syrup prepared in Step (2) at 90°C–110°C for 15–25 minutes to inactivate the enzyme; and Step (4), heating the syrup at 40°C–85°C. Under the following conditions, the enzyme-inactivated crop syrup in step (3) above is concentrated to 20 to 85 Brix. More specifically, the above-mentioned crop concentrate can be prepared by including the following steps: Step (1), pulverizing and drying the cut crop slices to prepare crop fragments; Step (2), adding water to the crop fragments prepared in step (1) above at a ratio of 1:9 (w:v) to prepare a crop solution, adding 0.15% by weight of amylase to the above-prepared crop solution and saccharifying at 60°C for 20 minutes to prepare crop syrup; Step (3), heating the crop syrup prepared in step (2) above at 100°C for 20 minutes to inactivate the enzyme; and Step (4), concentrating the enzyme-inactivated crop syrup in step (3) above at 45°C to 65 Brix.

[0050] Furthermore, the present invention provides a crop concentrate prepared by the above method.

[0051] Furthermore, this invention provides functional foods and various processed food materials utilizing the aforementioned crop concentrates. There are no particular limitations on the types of processed food materials. For example, foods in which the aforementioned crop concentrates can be added include sugar-free health foods, meats, sausages, bread, chocolate, confectionery, fast food, biscuits, pizza, ramen, other toppings, chewing gum, rice cakes, rice crackers, dairy products including ice cream, various soups, porridges, sports drinks, beverages, dairy products, coffee, tea, oral liquids, alcoholic beverages, and vitamin complexes, encompassing all processed foods in the conventional sense.

[0052] When using crop concentrate to prepare processed food, the method of preparing plant milk using starch-containing crops of the present invention includes the following steps to prepare the plant milk: Step (1), preparing plant milk material consisting of crop concentrate, water, emulsifier, vegetable oil, vegetable protein powder, gellan gum, sugar, fructose, salt, maltodextrin, and a mixture of various vitamins and minerals; Step (2), heating and homogenizing the water, emulsifier, and vegetable oil prepared in Step (1) to prepare an emulsion mixture; and Step (3), mixing the crop concentrate, vegetable protein powder, gellan gum, sugar, fructose, salt, maltodextrin, and the mixture of various vitamins and minerals prepared in Step (1) into the emulsion mixture prepared in Step (2) and homogenizing it, then filtering and sterilizing it.

[0053] More specifically, the method for preparing plant-based milk using starch-containing crops according to the present invention can be prepared by including the following steps: Step (1), preparing plant-based milk materials, based on the total weight of the plant-based milk materials, the plant-based milk materials include 18% to 22% by weight of crop concentrate, 58% to 64% by weight of water, 0.33% to 0.37% by weight of emulsifier, 1.3% to 1.7% by weight of vegetable oil, 2% to 3% by weight of plant protein powder, 0.018% to 0.022% by weight of gellan gum, 5% to 7% by weight of sugar, and 3.5% by weight of... The mixture comprises approximately 4.5% by weight fructose, 0.4% to 0.6% by weight indigestible maltodextrin, 1.8% to 2.2% by weight salt, 1.8% to 2.2% by weight maltodextrin, and 0.04% to 0.06% by weight a mixture of various vitamins and minerals; step (2) involves heating and homogenizing the water, emulsifier, and vegetable oil prepared in step (1) at a temperature of 90°C to 110°C to prepare an emulsified mixture; and step (3) involves heating the crop concentrate, plant protein powder, gellan gum, sugar, fructose, salt, and maltodextrin prepared in step (1) at a temperature of 40°C to 60°C. Maltodextrin and a mixture of various vitamins and minerals are mixed in the emulsified mixture prepared in step (2) above, homogenized, filtered, and then sterilized at a temperature of 90℃~140℃ for 1 second~40 seconds. More specifically, the above-mentioned plant milk can be prepared by including the following steps: Step (1), prepare plant milk materials. Based on the total weight of the plant milk materials, the above-mentioned plant milk materials contain 20% by weight of crop concentrate, 61.08% by weight of water, 0.35% by weight of lecithin, 1.5% by weight of vegetable oil, 2.5% by weight of plant protein powder, 0.02% by weight of gellan gum, 6% by weight of sugar, and 4% by weight of fructose. 0.5% by weight of indigestible maltodextrin, 2% by weight of salt, 2% by weight of maltodextrin and 0.05% by weight of a mixture of various vitamins and minerals; step (2), heating and homogenizing the water, emulsifier and vegetable oil prepared in step (1) at 98°C to prepare an emulsion mixture; and step (3), mixing the crop concentrate, plant protein powder, gellan gum, sugar, fructose, salt, maltodextrin and the mixture of various vitamins and minerals prepared in step (1) into the emulsion mixture prepared in step (2) at 50°C and homogenizing and filtering, and then sterilizing at 138°C for 5 seconds.

[0054] In the method for preparing plant milk using starch-containing crops of the present invention, preferably, the plant oil can be one or more oils selected from the group consisting of Inca Inchi oil, soybean oil, sunflower seed oil, pea oil, corn oil and rapeseed oil, more preferably, it can be Inca Inchi oil, but is not limited thereto.

[0055] Furthermore, preferably, the plant protein powder can be one or more protein powders selected from the group consisting of pea powder and soybean powder, more preferably, it can be pea powder, but is not limited thereto.

[0056] Furthermore, in the method for preparing plant-based milk using starch-containing crops according to the present invention, when preparing the plant-based milk material in step (1) above, blueberry concentrate or beet concentrate may be additionally included. More specifically, based on the total weight of the plant-based milk material, it may include 17% to 21% crop concentrate, 58% to 64% water, 0.33% to 0.37% emulsifier, 1.3% to 1.7% vegetable oil, 2% to 3% plant protein powder, 0.018% to 0.022% gellan gum, 5% to 7% sugar, 3.5% to 4.5% fructose, 0.4% to 0.6% indigestible maltodextrin, and 1.8% to 2.2% [unclear text - possibly a condiment or ingredient]. The plant-based milk material may contain, based on the total weight of the plant-based milk material, 1.8% to 2.2% maltodextrin, 0.04% to 0.06% a multivitamin and mineral mixture, and / or 0.5% to 1.5% blueberry concentrate or beet concentrate. More specifically, it may contain, based on the total weight of the plant-based milk material, 19% crop concentrate, 61.08% water, 0.35% lecithin, 1.5% vegetable oil, 2.5% vegetable protein powder, 0.02% gellan gum, 6% sugar, 4% fructose, 0.5% indigestible maltodextrin, 2% salt, 2% maltodextrin, 0.05% a multivitamin and mineral mixture, and 1% blueberry concentrate or beet concentrate.

[0057] Furthermore, in the method for preparing plant milk using starch-containing crops of the present invention, when preparing the plant milk material in step (1) above, auxiliary materials may be added to supplement nutrients such as cellulose and calcium. More specifically, the above-mentioned plant milk preparation method can be carried out by including the following steps: Step (1), preparing plant milk material, based on the total weight of the plant milk material, the plant milk material contains 3% to 5% by weight of crop concentrate, 85% to 87% by weight of water, 0.28% to 0.34% by weight of emulsifier, 1% to 1.5% by weight of vegetable oil, and 1% to 2% by weight of plant protein. White powder, 0.012%–0.018% gellan gum, 1%–2% sugar, 3%–4% fructose, 0.08%–0.12% salt, 0.5%–0.9% maltodextrin, 0.004%–0.006% multivitamin and mineral mixture, 0.25%–0.35% fiber, 0.45%–0.55% calcium carbonate, 0.001%–0.003% sodium phosphate, 0.08%–0.12% [unclear - possibly a typo, should be "to make up for the lack of a proper translation"]. Flavoring agent; Step (2), heating and homogenizing the water, emulsifier and vegetable oil prepared in Step (1) at a temperature of 40℃~60℃ to prepare an emulsion mixture; and Step (3), mixing the crop concentrate, plant protein powder, gellan gum, sugar, fructose, salt, maltodextrin, multivitamin and mineral mixture, fiber, calcium carbonate, sodium phosphate and flavoring agent prepared in Step (1) into the emulsion mixture prepared in Step (2) at a temperature of 40℃~60℃ and homogenizing and filtering, and then sterilizing at a temperature of 90℃~150℃ for 1 second~40 seconds. More specifically, the above-mentioned plant milk can be prepared by including the following steps: Step (1) Prepare the plant-based milk materials. Based on the total weight of the plant-based milk materials, the above-mentioned plant-based milk materials contain 4% by weight of crop concentrate, 86.148% by weight of water, 0.31% by weight of emulsifier, 1.32% by weight of vegetable oil, 1.5% by weight of plant protein powder, 0.015% by weight of gellan gum, 1.5% by weight of sugar, 3.5% by weight of fructose, 0.1% by weight of salt, 0.7% by weight of maltodextrin, 0.005% by weight of a multivitamin and mineral mixture, 0.3% by weight of fiber, 0.5% by weight of calcium carbonate, 0.002% by weight of sodium phosphate, and 0.1. A flavoring agent by weight percentage; Step (2), heating and homogenizing the water, emulsifier, and vegetable oil prepared in Step (1) at 50°C to prepare an emulsion mixture; and Step (3), mixing the crop concentrate, plant protein powder, gellan gum, sugar, fructose, salt, maltodextrin, a mixture of various vitamins and minerals, fiber, calcium carbonate, sodium phosphate, and flavoring agent prepared in Step (1) into the emulsion mixture prepared in Step (2) at 50°C, homogenizing, filtering, and then sterilizing at 98°C to 145°C for 2 to 5 seconds.

[0058] Specifically, when using the crop concentrate of the present invention to prepare processed food, if a plant beverage is to be prepared, the plant beverage can be prepared by sterilization after mixing the plant beverage materials. The plant beverage materials include crop concentrate, water, vitamins, glucose and fructooligosaccharides.

[0059] More specifically, according to the method for preparing plant-based beverages according to the present invention, the plant-based beverage is prepared by mixing plant-based beverage materials with 13-17% by weight of crop concentrate, 78-82% by weight of water, 0.08-0.12% by weight of vitamins, 0.4-0.6% by weight of glucose, and 2-6% by weight of fructooligosaccharides, and then sterilizing at a temperature of 90°C to 140°C for 1-40 seconds. More specifically, the plant-based beverage is prepared by mixing plant-based beverage materials with 15% by weight of crop concentrate, 80.4% by weight of water, 0.1% by weight of vitamins, 0.5% by weight of glucose, and 4% by weight of fructooligosaccharides, and then sterilizing at a temperature of 98°C for 5 seconds.

[0060] The following description is based on embodiments of the present invention. However, the following embodiments are merely examples of the present invention, and the content of the present invention is not limited to the following embodiments.

[0061] Preparation Example 1. Potato Concentrate

[0062] (1) Soak raw potatoes (Solanum tuberosum L var. Golden, Sumei, Toubai, Xingfu, Qingjiang, etc.) in a 200ppm sodium hypochlorite solution for 10 minutes to remove residual pesticides, then peel and cut them into 5mm to 10mm thick slices.

[0063] (2) After soaking the potatoes cut in step (1) in a 0.1% (w / v) vitamin C solution for 10 minutes, remove them and wet grind them to 120 mesh.

[0064] (3) Potato flakes are prepared by drying the potatoes wet-crushed in step (2) above at a temperature of 180°C for 5 seconds using a drum dryer.

[0065] (4) Add distilled water to the potato fragments prepared in step (3) at a ratio of 1:9 (w:v) to prepare a potato solution, and add 0.15% by weight of amylase (Betalase 1500EL, Senson, Finland) to the potato solution. Then, perform saccharification (enzymatic decomposition) at 60°C for 20 minutes to prepare potato syrup.

[0066] (5) The potato syrup prepared in step (4) above is heated at 100°C for 20 minutes to deactivate the enzyme.

[0067] (6) The enzyme-inactivated potato syrup from step (5) above was concentrated at a temperature of 45°C to prepare a 65 Brix potato concentrate.

[0068] Preparation Example 2. Red Potato Concentrate

[0069] (1) Soak raw potatoes (Solanum tuberosum Lvar. Gogu) in a 200ppm sodium hypochlorite solution for 10 minutes to remove pesticide residues, then peel and cut them into 5mm to 10mm thick slices.

[0070] (2) After soaking the potatoes cut in step (1) in a 0.1% (w / v) vitamin C solution for 10 minutes, remove them and wet grind them to 120 mesh.

[0071] (3) Potato flakes are prepared by drying the potatoes wet-crushed in step (2) above at a temperature of 180°C for 5 seconds using a drum dryer.

[0072] (4) Add distilled water to the potato fragments prepared in step (3) at a ratio of 1:9 (w:v) to prepare a potato solution. If the temperature of the prepared potato solution reaches 100°C, add 0.2% by weight of α-amylase relative to the potato solution. 480L (Novoenzymes, Denmark) and stirred for 20 minutes, then 0.2% by weight of β-amylase (Betalase 1500EL, Senson, Finland) was added at 60°C for 20 minutes for saccharification (enzymatic decomposition) to prepare potato syrup.

[0073] (5) The potato syrup prepared in step (4) above is heated at 100°C for 20 minutes to deactivate the enzyme.

[0074] (6) The enzyme-inactivated potato syrup from step (5) was concentrated at 45°C to prepare a 50 Brix potato concentrate.

[0075] Preparation Example 3. Microwave drying of red potatoes and potato concentrate using extrudate powder

[0076] (1) Select the variety of colored potato as "Gaogouweili potato (olanumtuberosum L., cv Gogu valley)" or rose red potato, and cut the potato into potato slices (5mm to 7mm thick).

[0077] (2) Under the conditions of 2400MHz frequency and 460W~600W power, the potato slices prepared in step (1) above are microwave dried for 4 minutes to 7 minutes and then crushed to prepare potato powder.

[0078] (3) The potato powder prepared in step (2) above is fed into a hot melt extruder (HME) set to a temperature of 80℃~100℃, a pressure of 120 bar and a speed of 1000 rpm at a rate of 100 g / min, and extruded to prepare an extrudate.

[0079] (4) After drying the extrudate prepared in step (3) at 50°C for 48 hours, it is crushed to prepare potato flakes.

[0080] (5) Add distilled water to the potato fragments prepared in step (4) at a ratio of 1:9 (w:v) to prepare a potato solution, and add 0.15% by weight of amylase (Betalase 1500EL, Senson, Finland) relative to the potato solution to the potato solution. Then, perform saccharification (enzymatic decomposition) at 60°C for 20 minutes to prepare potato syrup.

[0081] (6) The potato syrup prepared in step (5) above is heated at 100°C for 20 minutes to deactivate the enzyme.

[0082] (7) The enzyme-inactivated potato syrup from step (6) above was concentrated at a temperature of 45°C to prepare a 65 Brix potato concentrate.

[0083] Preparation Example 4. Potato concentrate using Polyveli potato extrusion (HME) fragments

[0084] (1) Cut (2mm-3mm thick) "Bolavelite" potatoes as purple potatoes and freeze-dry them (Ilshin BioBasae, FD 5510S-FD 5520S, South Korea). Prepare purple potato powder by stirring the freeze-dried potatoes using an electric mixer (ModelNo. Blixer 5plus, Robot coup, USA).

[0085] (2) A mixed powder is prepared by mixing 88% by weight of the purple potato powder, 10% by weight of the lecithin powder and 2% by weight of the ascorbic acid powder prepared in step (1) above, based on the total weight of the mixed powder.

[0086] (3) Mix 30% (v / w) of distilled water into the mixed powder prepared in step (2) above.

[0087] (4) The mixture from step (3) is fed into a hot melt extruder (HME) at a rate of 40 g / min, and the extrusion is prepared by extrusion.

[0088] (5) After drying the extrudate prepared in step (4) at 50°C for 15 hours, it is crushed to prepare potato flakes.

[0089] (6) Add distilled water to the potato fragments prepared in step (5) at a ratio of 1:9 (w:v) to prepare a potato solution, and add 0.15% by weight of amylase (Betalase 1500EL, Senson, Finland) relative to the potato solution to the potato solution. Then, perform saccharification (enzymatic decomposition) at 60°C for 20 minutes to prepare potato syrup.

[0090] (7) The potato syrup prepared in step (6) above is heated at 100°C for 20 minutes to deactivate the enzyme.

[0091] (8) The enzyme-inactivated potato syrup from step (7) above was concentrated at 45°C to prepare a 65 Brix potato concentrate.

[0092] Preparation Example 5. Purple potato and potato concentrate using buckwheat extrudate (HME) fragments

[0093] (1) Cut (2mm-3mm thick) "Bolavelli" potatoes, which are purple-fleshed potatoes, and freeze-dry them (Ilshin BioBasae, FD 5510S-FD 5520S, South Korea). Prepare purple potato powder by stirring the freeze-dried potatoes using an electric mixer (Model No. Blixer5plus, Robot coup, USA).

[0094] (2) A mixed powder is prepared by mixing 45% by weight of the purple potato powder, 45% by weight of buckwheat seed powder, 8% by weight of lecithin powder and 2% by weight of vitamin E powder prepared in step (1) above, based on the total weight of the mixed powder.

[0095] (3) Mix the mixed powder prepared in step (2) with distilled water to make its moisture content reach 20% (v / w).

[0096] (4) The mixture from step (3) is fed into a hot melt extruder (HME) at a rate of 40 g / min, and the extrusion is prepared by extrusion.

[0097] (5) After drying the extrudate prepared in step (4) at 50°C for 15 hours, it is crushed to prepare potato flakes.

[0098] (6) Add distilled water to the potato fragments prepared in step (5) at a ratio of 1:9 (w:v) to prepare a potato solution, and add 0.15% by weight of amylase (Betalase 1500EL, Senson, Finland) relative to the potato solution to the potato solution. Then, perform saccharification (enzymatic decomposition) at 60°C for 20 minutes to prepare potato syrup.

[0099] (7) The potato syrup prepared in step (6) above is heated at 100°C for 20 minutes to deactivate the enzyme.

[0100] (8) The enzyme-inactivated potato syrup from step (7) above was concentrated at 45°C to prepare a 65 Brix potato concentrate.

[0101] Preparation Example 6. Potato concentrate using red potato extrudate (HME) fragments

[0102] (1) Cut (2mm-3mm thick) "Gogu Valley potato" (Solanum tuberosum L., cv Gogu Valley) as red potato and freeze-dry (Ilshin BioBasae, FD 5510S-FD5520S, South Korea). Prepare purple potato powder by stirring the freeze-dried potatoes using an electric mixer (Model No. Blixer 5plus, Robot coup, USA).

[0103] (2) Mix 50g of olive leaf powder with 450g of potato powder prepared in step (1) above to prepare a mixture.

[0104] (3) The mixture from step (2) is fed into a hot melt extruder (HME) set to a temperature of 80°C to 100°C, a pressure of 80 bar to 100 bar, and a speed of 150 rpm at a rate of 40 g / min, and extruded to prepare extrudate (HME).

[0105] (4) After drying the extrudate prepared in step (3) at 50°C for 15 hours, it is crushed to prepare potato flakes.

[0106] (5) Add distilled water to the potato fragments prepared in step (4) at a ratio of 1:9 (w:v) to prepare a potato solution, and add 0.15% by weight of amylase (Betalase 1500EL, Senson, Finland) relative to the potato solution to the potato solution. Then, perform saccharification (enzymatic decomposition) at 60°C for 20 minutes to prepare potato syrup.

[0107] (6) The potato syrup prepared in step (5) above is heated at 100°C for 20 minutes to deactivate the enzyme.

[0108] (7) The enzyme-inactivated potato syrup from step (6) above was concentrated at a temperature of 45°C to prepare a 65 Brix potato concentrate.

[0109] Comparative Example 1. Potato concentrate

[0110] (1) Soak Sumis potatoes in a 200ppm sodium hypochlorite solution for 10 minutes to remove pesticide residues, then peel and cut them into 5mm to 10mm thick slices.

[0111] (2) After soaking the potatoes cut in step (1) in a 0.1% (w / v) vitamin C solution for 10 minutes, remove them and wet grind them to 120 mesh.

[0112] (3) After drying the wet-crushed potatoes in step (2) at 50°C for 24 hours to achieve a moisture content of 8%, the potatoes are fed into a hot melt extruder set at 120°C, 50 bar pressure and 250 rpm at a speed of 50 g / min. The extruded material is then crushed to prepare potato flakes.

[0113] (4) Add distilled water to the potato fragments prepared in step (3) at a ratio of 1:9 (w:v) to prepare a potato solution, and add a mixed enzyme (α-amylase and α-glucosidase) at a weight percentage of 0.15 relative to the potato solution to the potato solution. Then, perform saccharification (enzymatic decomposition) at a temperature of 60°C for 96 minutes to prepare potato syrup.

[0114] (5) The potato syrup prepared in step (4) above is heated at 100°C for 20 minutes to deactivate the enzyme.

[0115] (6) The enzyme-inactivated potato syrup from step (5) above was concentrated at a temperature of 45°C to prepare a 65 Brix potato concentrate.

[0116] Preparation Example 7. Potato Beverage

[0117] Based on the total weight of the potato beverage materials, the potato beverage materials were mixed with 15% by weight of the potato concentrate from Preparation Example 1, 80.4% by weight of distilled water, 0.1% by weight of vitamin C, 0.5% by weight of glucose and 4% by weight of fructooligosaccharides, and then sterilized at 98°C for 5 seconds.

[0118] Example 1. Characteristics of the extrudate from the red variety, Gouweili potato.

[0119] (1) Preparation and extrusion of high-quality potato powder

[0120] Experiments were conducted using the extrudate dried in steps (1) to (4) of Preparation Example 3. The extrudate was subjected to six treatments: freeze-drying, freeze-drying followed by extrusion, microwave drying, microwave drying followed by extrusion, baking, and baking followed by extrusion, by changing the drying conditions and processing conditions with or without extrusion.

[0121] Table 1

[0122] Comparison of raw material processing conditions

[0123]

[0124]

[0125] (2) Antioxidant activity

[0126] Regarding the DPPH free radical scavenging ability of each sample, the lowest was 74.51% for the freeze-drying group, followed by 86.67% for the drying and extrusion group, while the remaining treatment groups showed high scavenging abilities of over 95%. Figure 1 ).

[0127] (3) Monophenolic acid content

[0128] The changes in the composition of monophenolic acids in potato powder were confirmed by HPLC analysis, and the results are shown in Table 2 below.

[0129] Table 2

[0130] Monophenolic acid content (μg / 100g) of high-quality potatoes based on variations in processing conditions.

[0131]

[0132] Among the representative phenolic acids in potatoes, chlorogenic acid and caffeic acid account for over 90%. Chloroglucinogenic acid was highest in the microwave-dried extrusion group (Microwave-HME) and lowest in the freeze-dried extrusion group (Freeze-dry-HME). Caffeic acid was highest in the microwave-dried extrusion group (Microwave-HME) but not detected in the oven-dry extrusion group (Oven-dry-HME). In addition, the microwave-dried extrusion group (Microwave-HME) also showed generally higher levels of trans-ferulic acid, syringic acid, p-coumaric acid, 4-hydroxybenzoic acid, and 2-hydroxycinnamic acid (Table 2).

[0133] (4) Mineral content

[0134] The results of comparing the mineral content of high-quality Gouweili potatoes based on processing conditions are shown in Table 3 below.

[0135] Table 3

[0136] Mineral content (μg / 100g) of high-quality potatoes based on variations in processing conditions.

[0137] Processing conditions phosphorus Potassium sodium sulfur calcium magnesium manganese iron Zinc freeze-drying 132.1 1489 4.1 84.95 31.8 94.35 0.6 6.65 3 freeze-dried extrusion processing 148.75 1341.8 3.75 79.55 19.45 85 3.15 149.95 4 Microwave drying 72.4 645.25 1.8 40.25 18 43.5 0.25 4.5 1.05 Microwave drying followed by extrusion processing 153.7 1294.75 3.05 82.5 24.15 83.4 0.5 7.2 1.7 drying 107.9 107.15 3.5 60.75 21.9 67.35 0.4 3.95 2.1 Extrusion processing after drying 102.45 98.65 1.7 55.73 19.54 88.43 1.2 4.3 2.8

[0138] Among the minerals, potassium (K) plays a role in lowering blood pressure and should be consumed appropriately. It promotes kidney excretion, maintains normal blood pressure, and relieves muscle contraction. Potassium content was relatively high in the freeze-dried group, the freeze-dried and then extruded group (Freeze-dry-HME), and the microwave-dried and then extruded group (Microwave-dry-HME). Furthermore, phosphorus (P) content was highest in the microwave-dried and then pressurized group (Microwave-dry-HME), while calcium content was relatively high in both the freeze-dried and microwave-dried and then extruded groups (Microwave-dry-HME).

[0139] Example 2. Characteristics of the extrudate from the purple-red variety of Paulevili potato.

[0140] (1) Preparation and extrusion of Polyveli potato powder

[0141] The experiments were conducted using the extrudate dried by steps (1) to (5) of Preparation Example 4. The extrudate was processed, i.e., when preparing the mixed powder by step (2), it was prepared into 6 treatment groups according to the composition shown in Table 4 below.

[0142] Table 4

[0143] Formulation components of biopolymer-mediated extrusion formulation (BEEP) of purple potato

[0144]

[0145]

[0146] (2) Anthocyanin content and antioxidant activity

[0147] In this experiment, the thermal stability of anthocyanins was assessed using hot melt extrusion (HME) processing. Compared to F0, although anthocyanins in BEFP degraded due to hot extrusion, their stability was greatly protected in the biopolymer-mediated extrudate, with the highest stability observed in the F5 formulation. Furthermore, compared to F1, the F5 formulation also had higher contents of total anthocyanins, paeoniflorin, lycopene, cyanidin, and malvidin (Table 5).

[0148] Compared to F1, F5 has a total flavonoid content that is 5 times higher. Furthermore, although the phenolic content in extruded formulation F1 (86.36 mg / 100 g) is drastically reduced compared to F0 (249.04 mg / 100 g), the phenolic content in the extruded formulation F5 is still protected. Figure 2 ).

[0149] The antioxidant capacity, as determined by the DPPH and FRAP methods, showed the greatest protection in the F5 formulation of the extrudate. Figure 3 ).

[0150] Table 5

[0151] BEFP anthocyanin content

[0152]

[0153] Experimental results show that the stability of anthocyanins in weakly acidic solutions increases with the increasing hydrophilicity of lecithin liposomes. In this experiment, the lecithin-mediated extrudates (F4 / F5) maintained a higher phenolic content compared to the WPC-based formulations (F2 / F3). Furthermore, the content was higher when AA was added along with the biopolymer compared to the case without AA.

[0154] (3) Antibacterial activity of BEEP

[0155] The antimicrobial activity of BEFP was evaluated against three types of bacteria. Changes in antimicrobial activity were observed after extrusion compared to the raw material F0. In BEFP, the F5 formulation exhibited antimicrobial activity very similar to F0. However, different formulations showed varying activities depending on the bacterial species tested.

[0156] Table 6

[0157] Antibacterial activity assessment based on different formulations of BEFP

[0158]

[0159] NA: No activity

[0160] Example 3. Characteristics of Polyvery potato and buckwheat extrudates

[0161] (1) Paulavita potato powder and buckwheat extrudate

[0162] The experiments were conducted using the extrudate dried by steps (1) to (5) of Preparation Example 5. The extrudate was processed, i.e., when preparing the mixed powder by step (2), it was prepared into 5 treatment groups according to the composition shown in Table 7 below.

[0163] Table 7

[0164] Food ingredients and biopolymer formulation components

[0165]

[0166] (2) Content of phenolic, flavonoid and anthocyanin compounds in the extrudate

[0167] The contents of phenols, flavonoids, and anthocyanins in the extrudates are shown in Tables 8, 9, and 10. Compared with other formulations, the F3 formulation shows a significant increase in total phenolic compounds, including monophenolic acids (syringic acid, 4-hydroxybenzoic acid, trans-ferric acid, sinapic acid, concentrated tannins (catechins), and total flavonoids), monoanthocyanins (cyanidin, mallow pigment, morning glory pigment, and calcein), rutin, and quercetin.

[0168] Table 8

[0169] Total phenolic and flavonoid content of extruded VAFC

[0170]

[0171] 1) ND: Not detected

[0172] 2) The other text in each column showed significant differences (p < 0.05).

[0173] Compared to single-origin potato and buckwheat formulations, the total anthocyanin and monoanthocyanin content (including cyanidin, malvidin, morning glory pigment, and calendulatin) in the formulated extrudates were increased. Among them, the F3 formulation had the highest total anthocyanin and monoanthocyanin content.

[0174] Table 9

[0175] Total anthocyanin and monoanthocyanin content of extrudate

[0176]

[0177] 1) ND: Not detected

[0178] 2) The other text in each column showed significant differences (p < 0.05).

[0179] The same evaluation method was used, and the content of monophenolic acids such as eugenol, 4-hydroxybenzoic acid, ferulic acid, sinapic acid, and catechins (condensed tannins) was also the highest in the F3 formulation. Although relatively few secondary metabolites were found in potato extruders and buckwheat extruders, the vitamin E-mediated lecithin-based F3 formulation had the highest number of secondary metabolites compared to potato extruders and buckwheat extruders.

[0180] Table 10

[0181] Monophenolic acid content of extrudate

[0182]

[0183]

[0184] 1) The other text in each column showed significant differences (p < 0.05).

[0185] (3) Antioxidant capacity

[0186] The antioxidant capacity of the extrudate was assessed by DPPH and FRAP analysis. Figure 4 Through scientific validation of flavonoids, particularly anthocyanins, a strong protective ability against peroxyl radicals was demonstrated. As a result, the F2 and F3 formulations exhibited higher antioxidant activity compared to potato and buckwheat extrudates.

[0187] Example 4. Characteristics of High-Gouvili Potato and Olive Leaf Extrudates

[0188] (1) High-Gouweili potato and olive leaf extrusion

[0189] The experiments were conducted using the extrudate dried in steps (1) to (4) of Preparation Example 6. The extrudate was processed, i.e., when preparing the mixed powder in step (2), it was prepared into 9 treatment groups according to the composition shown in Table 11 below.

[0190] Table 11

[0191] Formulation components

[0192]

[0193] (2) Total phenolic compound content of Gaogouweili potato extrusion formulation

[0194] The comparison results of the total phenolic compound content of the Gaogouvili potato extrusion formulation showed that the total phenolic content increased sequentially in the order of F4, F7, F3, F1, F2, F5, F8, F9, F6, and F0. Compared with extrudates made solely from Gaogouvili potatoes, adding auxiliary materials during extrusion can increase the total phenolic compound content. In particular, adding only olive leaves, or both olive leaves and vinegar, can increase the total phenolic compound content of the extrudate.

[0195] Table 12

[0196] Total phenolic compound content of high-Gouweili potato extrusion formulation

[0197] High-Gouweili Potato Sample Formulation Total phenolic compound content (mg / 100g) F0 21.69±0.12 F1 506.05±17.18 F2 500.53±55.74 F3 524.13±80.80 F4 630.27±61.76 F5 328.36±27.51 F6 242.92±30.20 F7 563.96±26.82 F8 294.85±53.70 F9 272.21±28.09

[0198] (3) Total flavonoid content of Gaogouweili potato extrusion formulation

[0199] The comparison results of total flavonoid content in Gaogouvili potato extrudates showed that the total flavonoid content increased sequentially in the order of F4, F7, F1, F3, F2, F8, F0, F6, F9, and F5. Similar to the total phenolic compound content, when extruding Gaogouvili potatoes, the total flavonoid content can be increased by adding only olive leaves, or by adding both olive leaves and vinegar to prepare the extrudate. Conversely, compared to 100% Gaogouvili potato extrudate, the total flavonoid content of the F5, F6, and F9 composite extrudates was actually reduced.

[0200] Table 13

[0201] Total flavonoid content of high-Gouweili potato extrusion formulation

[0202] High-Gouweili Potato Extrusion Formulation Total flavonoid content (mg / 100g) F0 289.32±7.76 F1 591.08±63.70 F2 513.63±5.52 F3 546.79±47.66 F4 647.75±42.19 F5 125.13±116.71 F6 219.96±27.03 F7 646.88±12.79 F8 310.29±22.53 F9 208.96±38.85

[0203] Example 5. Yield and Brix of potato syrup

[0204] When preparing potato syrup, the amount of potato fragments and enzyme added in step (4) of Preparation Example 1 was changed. The total yield and Brix of the separately prepared potato syrups were compared. The results showed that diluting the potato fragments by 10% and adding 0.15% enzyme resulted in a high yield, with a maximum Brix of 3.5.

[0205] Table 14

[0206] Total yield and Brix of potato syrup

[0207]

[0208] Example 6. Functional testing based on potato concentrate types

[0209] Functional tests were performed using potato concentrates from Preparation Examples 1 to 6 and Comparative Example 1. In the functional tests, 30 selected functional test participants were asked to ingest the potato concentrates. The participants were then categorized based on their preference: 1 point was very poor, 2 points were poor, 3 points were normal, 4 points were good, and 5 points were excellent. The tests were repeated three times using a 5-point preference benchmark, and the average value was calculated and displayed.

[0210] Table 15

[0211] Comparison of the functional properties of potato concentrate

[0212] Types of potato concentrate Overall preferences Preparation Example 1 3.8 Preparation Example 2 3.9 Preparation Example 3 4.0 Preparation Example 4 4.0 Preparation Example 5 4.3 Preparation Example 6 4.5 Comparative Example 1 3.4

[0213] As a result, the potato concentrate of Comparative Example 1 showed the lowest score, while in the preparation examples, Preparation Example 6 showed the highest score.

[0214] Example 7. Foaming state, whiteness index, and hydrogen ion concentration index of the emulsion mixture

[0215] In the preparation of potato milk in Example 8, when preparing the emulsified mixture, the foaming state, whiteness index, and hydrogen ion concentration index were compared after varying the amount of emulsifier (lecithin) and Inca Inchi oil added. The results are shown in Table 16. The 0.3% lecithin and 1% oil addition group (… Figure 14 The foam on the left side was relatively thin and very unstable, while the foam in the 0.35% lecithin and 1.5% oil addition group ( Figure 14 The foam on the right side was very dense. Furthermore, in the group with 0.35% lecithin and 1.5% oil added, not only was large foam (2.8 mm) observed, but the stable white index was 82 and the hydrogen ion concentration index was 6.5. Therefore, when using emulsifiers to form emulsions, it can be determined that adding 0.35% emulsifier and 1.5% oil is appropriate.

[0216] Table 16

[0217] Foaming state, whiteness index, and hydrogen ion concentration index of the emulsion mixture

[0218]

[0219] Example 11. Quality characteristics of potato milk

[0220] Table 20 shows the results of determining the total phenolic compounds, flavonoids, and antioxidant capacity of the potato milk prepared in Example 11.

[0221] Table 20

[0222] Total phenolic compounds, flavonoid content and antioxidant capacity of potato milk

[0223] project result Total phenolic compounds (mg / L) 1254 Total flavonoids (mg / L) 965 Antioxidant capacity (DPPH) (%) 93

[0224] Furthermore, the comparison results of the monophenolic acid content between the potato concentrate of Preparation Example 2 and the potato milk of Preparation Example 11 are shown in Table 21 below. Compared with the potato concentrate, the monophenolic acid content of the potato milk is relatively higher. This is because potato milk has an active and stable colloidal system due to the dispersion of important phenolic acids, which is beneficial to the bioavailability of the digestive system.

[0225] Table 21

[0226] Monophenolic acid content in potato milk

[0227] project Potato concentrate (mg / 100mL) Potato milk (mg / 100mL) 4-Hydroxybenzoic acid 11.9 11.16 ferulic acid 21.4 24.67 Chloroglucinol 2.4 2.67 gallic acid 5.5 12.46 clove acid 0.2 5.38

[0228] Table 22 shows the results of determining the general nutritional components of the potato milk from Preparation Example 11. The most important nutrients in the potato milk are Omega-3, Omega-6, and Omega-9 derived from Inca Inchi oil. In addition, it contains 1.44g of protein, 1.8g of fat, 1.25g of dietary fiber, and 209.1mg of calcium.

[0229] Table 22

[0230] Nutritional components of potato milk

[0231] Nutritional information (Unit / 100mL) content Energy (kcal) 45.86 Carbohydrate (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 Sodium (mg) 79.65 Calcium (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

Claims

1. A method for preparing potato milk, characterized in that, The above potato milk is prepared by including the following steps: Step (1): Prepare potato concentrate (made by saccharifying potatoes with amylase) and potato milk materials (made by mixing water, emulsifier, vegetable oil, vegetable protein powder, gellan gum, sugar, fructose, salt, maltodextrin, and a mixture of various vitamins and minerals). Step (2) involves heating and homogenizing the water, emulsifier, and vegetable oil prepared in step (1) to prepare an emulsified mixture; and Step (3): The potato concentrate, plant protein powder, gellan gum, sugar, fructose, salt, maltodextrin, and a mixture of various vitamins and minerals prepared in step (1) are mixed into the emulsified mixture prepared in step (2) and homogenized. Then, the mixture is filtered and sterilized. The potato concentrate in step (1) above is prepared by the following method: the cut potato slices are dried and crushed, and then fed into a hot melt extruder. Subsequently, the extruded material is dried and crushed to prepare potato fragments. Water is added to the potato fragments at a ratio of 0.8 to 1.2: 8.8 to 9.2 to prepare a potato solution. 0.14% to 0.16% by weight of amylase is added to the prepared potato solution and saccharified at a temperature of 55°C to 100°C for 15 to 40 minutes to prepare potato syrup. The potato syrup is heated at a temperature of 90°C to 110°C for 15 to 25 minutes to deactivate the enzyme. The enzyme-deactivated potato syrup is concentrated at a temperature of 40°C to 85°C to 20 to 85 Brix.

2. The method for preparing potato milk according to claim 1, characterized in that, Step (1): Prepare potato milk materials. Based on the total weight of the potato milk materials, the above potato milk materials include 18% to 22% potato concentrate, 58% to 64% water, 0.33% to 0.37% emulsifier, 1.3% to 1.7% vegetable oil, 2% to 3% vegetable protein powder, 0.018% to 0.022% gellan gum, 5% to 7% sugar, 3.5% to 4.5% fructose, 0.4% to 0.6% indigestible maltodextrin, 1.8% to 2.2% salt, 1.8% to 2.2% maltodextrin, and 0.04% to 0.06% mixture of various vitamins and minerals. Step (2) involves heating and homogenizing the water, emulsifier, and vegetable oil prepared in step (1) at a temperature of 90℃ to 110℃ to prepare an emulsified mixture; and Step (3): At a temperature of 40℃ to 60℃, the potato concentrate, plant protein powder, gellan gum, sugar, fructose, indigestible maltodextrin, salt, maltodextrin and a mixture of various vitamins and minerals prepared in step (1) are mixed into the emulsified mixture prepared in step (2) and homogenized and filtered. Then, the mixture is sterilized for 1 to 40 seconds at a temperature of 90℃ to 140℃.

3. The method for preparing potato milk according to claim 1, characterized in that, The potato fragments mentioned above are prepared by microwave drying of cut potato slices, crushing them and feeding them into a hot melt extruder, and then drying and crushing the extruded material.

4. The method for preparing potato milk according to claim 1, characterized in that, The potato fragments mentioned above are prepared by freeze-drying the cut potato slices, crushing them to obtain potato powder, then adding water to a mixture of potato powder, lecithin powder, and ascorbic acid powder to obtain a mixture and feeding it into a hot melt extruder, and then drying and crushing the extruded material.

5. The method for preparing potato milk according to claim 1, characterized in that, The potato fragments mentioned above are prepared by freeze-drying the cut potato slices, crushing them to obtain potato powder, then adding water to a mixture of potato powder, buckwheat seed powder, lecithin powder and vitamin E powder to obtain a mixture and feeding it into a hot melt extruder, and then drying and crushing the extruded material.

6. The method for preparing potato milk according to claim 1, characterized in that, The potato fragments mentioned above are prepared by freeze-drying the cut potato slices, then crushing them to obtain potato powder. Next, the mixed powder made of potato powder and olive leaf powder is fed into a hot melt extruder, and then the extruded material is dried and crushed.

7. A method for preparing potato milk, characterized in that, The potato milk is prepared by including the following steps: Step (1): Prepare potato milk ingredients. Based on the total weight of the potato milk ingredients, the above potato milk ingredients include 17% to 21% potato concentrate, 58% to 64% water, 0.33% to 0.37% emulsifier, 1.3% to 1.7% vegetable oil, 2% to 3% vegetable protein powder, 0.018% to 0.022% gellan gum, 5% to 7% sugar, 3.5% to 4.5% fructose, 0.4% to 0.6% indigestible maltodextrin, 1.8% to 2.2% salt, 1.8% to 2.2% maltodextrin, 0.04% to 0.06% multivitamin and mineral mixture, and 0.5% to 1.5% blueberry concentrate or beet concentrate. Step (2) involves heating and homogenizing the water, emulsifier, and vegetable oil prepared in step (1) at a temperature of 90℃ to 110℃ to prepare an emulsified mixture; and Step (3): At a temperature of 40℃ to 60℃, the potato concentrate, plant protein powder, gellan gum, sugar, fructose, indigestible maltodextrin, salt, maltodextrin, a mixture of various vitamins and minerals, and blueberry concentrate or red beet concentrate prepared in step (2) are mixed into the emulsified mixture prepared in step (2), homogenized, filtered, and then sterilized at a temperature of 90℃ to 140℃ for 1 to 40 seconds. The potato concentrate in step (1) above is prepared by the following method: the cut potato slices are dried and crushed, and then fed into a hot melt extruder. Subsequently, the extruded material is dried and crushed to prepare potato fragments. Water is added to the potato fragments at a ratio of 0.8 to 1.2: 8.8 to 9.2 to prepare a potato solution. 0.14% to 0.16% by weight of amylase is added to the prepared potato solution and saccharified at a temperature of 55°C to 100°C for 15 to 40 minutes to prepare potato syrup. The potato syrup is heated at a temperature of 90°C to 110°C for 15 to 25 minutes to deactivate the enzyme. The enzyme-deactivated potato syrup is concentrated at a temperature of 40°C to 85°C to 20 to 85 Brix.

8. A method for preparing potato milk, characterized in that, The potato milk is prepared by including the following steps: Step (1), prepare the potato milk ingredients. Based on the total weight of the potato milk ingredients, the above potato milk ingredients include 3% to 5% potato concentrate, 85% to 87% water, 0.28% to 0.34% emulsifier, 1% to 1.5% vegetable oil, 1% to 2% vegetable protein powder, 0.012% to 0.018% gellan gum, 1% to 2% sugar, and 3% 100% potato starch. The composition includes approximately 4% fructose, 0.08% to 0.12% salt, 0.5% to 0.9% maltodextrin, 0.004% to 0.006% a multivitamin and mineral mixture, 0.25% to 0.35% fiber, 0.45% to 0.55% calcium carbonate, 0.001% to 0.003% sodium phosphate, and 0.08% to 0.12% flavoring agent. Step (2) involves heating and homogenizing the water, emulsifier, and vegetable oil prepared in step (1) at a temperature of 40℃ to 60℃ to prepare an emulsified mixture; and Step (3): At a temperature of 40℃~60℃, the potato concentrate, plant protein powder, gellan gum, sugar, fructose, salt, maltodextrin, a mixture of various vitamins and minerals, fiber, calcium carbonate, sodium phosphate, and flavoring agent prepared in step (1) are mixed into the emulsified mixture prepared in step (2) and homogenized. After filtration, the mixture is sterilized at a temperature of 90℃~150℃ for 1 second~40 seconds. The potato concentrate in step (1) above is prepared by the following method: the cut potato slices are dried and crushed, and then fed into a hot melt extruder. Subsequently, the extruded material is dried and crushed to prepare potato fragments. Water is added to the potato fragments at a ratio of 0.8 to 1.2: 8.8 to 9.2 to prepare a potato solution. 0.14% to 0.16% by weight of amylase is added to the prepared potato solution and saccharified at a temperature of 55°C to 100°C for 15 to 40 minutes to prepare potato syrup. The potato syrup is heated at a temperature of 90°C to 110°C for 15 to 25 minutes to deactivate the enzyme. The enzyme-deactivated potato syrup is concentrated at a temperature of 40°C to 85°C to 20 to 85 Brix.

9. A type of potato milk, characterized in that, Prepared by the method according to any one of claims 1 to 8.

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