Oranda-ball containing yam powder and its manufacturing method

Abstract

The present invention relates to an Oranda ball using yam or young yam and a method for manufacturing the same. More specifically, the invention relates to an Oranda ball and a method for manufacturing the same, wherein, in making Oranda, a traditional Korean confectionery, a dough is prepared by adding yam powder or young yam powder to wheat flour, and the dough is aged, molded, deep-fried, degreased, and cooled. As demonstrated through the examples in this specification, the Oranda ball of the present invention, which exhibits excellent sensory properties, shelf life, and antioxidant activity, displays high polyphenol content, strong active anion scavenging ability, active cation scavenging ability, nitrite scavenging ability, and reducing power. Furthermore, by exhibiting the anti-diabetic and anti-thrombotic activities of yam and young yam, it has excellent effects that allow it to be used as a highly palatable food and a health functional food, making it highly useful in the food industry.

Description

Technology Field

[0001] The present invention relates to an Oranda ball using yam or young yam and a method for manufacturing the same. More specifically, the invention relates to an Oranda ball and a method for manufacturing the same, wherein, in making Oranda, a traditional Korean confectionery, a dough is prepared by adding yam powder or young yam powder to wheat flour, and the dough is aged, molded, deep-fried, degreased, and cooled. Background Technology

[0002] 'Oranda balls' are made by frying a dough of mixed rice flour and wheat flour in oil. The crispy fried Oranda balls are then shaped with rice syrup, corn syrup, etc., and used as an ingredient to make the sweet 'Oranda'. Oranda is a snack eaten during traditional Korean holidays and festivals, and recently, various handmade Orandas with enhanced nutritional and sensory qualities are being produced by adding nuts and other ingredients. However, the method of making Oranda balls by kneading wheat flour and frying it in oil is still used to this day.

[0003] Regarding research related to Oranda and Oranda balls, Korean Published Patent No. 10-2022-0067414 discloses a "Method of Producing Oranda Gangjeong Containing Cream," and Registered Patent No. 10-2547272 discloses an "Oranda packing bag with a fortune note package pocket." To date, no research or patents regarding Oranda balls manufactured using yam powder or *yeongja* powder with enhanced functionality, sensory properties, or shelf life have been disclosed.

[0004] Meanwhile, 'yam' is a climbing perennial plant belonging to the Dioscoreaceae family of the Liliales order, reaching a height of about 1 meter; its above-ground parts are vines, while its underground roots are used for medicinal and edible purposes. Globally, the yam is the long yam ( Dioscorea batatas ), Danma( Dioscorea opposita About 600 species are known, including yam, round yam, mountain yam, fan yam, and maple yam, and about 10 of them have been used for food and medicinal purposes. The origin of the yam is China, and it grows wild in mountainous regions in Korea, China, Taiwan, and Japan. In Korea, it is designated as a medicinal herb by the Ministry of Food and Drug Safety as a food ingredient; the dried root of the yam is called 'Sanyak' or 'Seoye' in traditional Korean medicine and is used for diabetes, diarrhea, and leukorrhea. The composition of the yam is 74–76% moisture, 15–20% starch, 1–1.5% protein, ~1% total lipids, ~1.25% ash, and ~0.4% total nitrogen. It contains mucilaginous polysaccharides (acetylated glucomannan), vitamins, minerals, and various other physiologically active substances. Reported medicinal components include Amylose, Choline, Saponin, Mucin, Araginine, Yonogenin, Kryptogenin, and Diosgenin. To date, various powder products and lactic acid bacteria fermented products using yam have been known (Korok, 2014. Master's thesis, Seoul National University; Song Bong-jun, 2011. Doctoral dissertation, Wonkwang University; Lim Seong-won et al., 2011. Journal of the Korean Pharmaceutical Society 55: 404-410; Hyun Mi-seon et al., 2011, J. Appl. Biol. Chem. 54: 51-55).

[0005] 'Yeongjaja,' the seed from the axillary part of the yam, has been mass-produced as about half of the underground part of the yam but had not found a use until it was listed as a food ingredient in 2016 and is now being used in various foods and cooking. Most academic research related to yam rhizomes focuses on the cultivation of yam, its use as seedlings, and the induction of gibberellin, a hormone involved in breaking dormancy. Regarding functions and uses, studies include the antibacterial, antioxidant, and antithrombotic activities of yam rhizomes (Ahn et al., The Korean Society of Microbiology and Biotechnology, 37: 266-272), the antioxidant and antimutagenic effects of yam rhizomes of short and long yam (Park et al., 2012, Korean J. Plant Res. 25: 200-208), the isolation and confirmation of antibacterial active substances from yam rhizomes (Jin et al., 2010, Journal of the Korean Pharmaceutical Society, 54: 106-111), and the isolation of 5α-cholest-8(14)-en-3β-ol and three types of 24-alkyl-Δ8(14)-sterols from yam rhizomes (Akihisa et al., 1991, Phytochemistry 30: (2369-2372), antibacterial activity of *Dioscorea japonica* (Seetharam et al., 2003. Indian J. Pharm Sci. 65: 195-196), whitening effect of *Dioscorea japonica* extract (Jang A-ram, 2013), study on the skin beauty physiological activity of *Dioscorea japonica* tubers and *Dioscorea japonica* extracts (Master's thesis, Jeonbuk National University), and inhibitory effect on adhesion molecule expression (Choi Go-woon, 2011). Inhibitory effect of *Dioscorea japonica* components and *Dioscorea japonica* extracts on adhesion molecule expression increased by TNF-alpha (Master's thesis, Sungkyunkwan University) are known, but there are no reports on acetic acid fermentation of *Dioscorea japonica* and the preparation of multifunctional granules using it.

[0006] In addition, patents related to the young yew include: Korean Registered Patent No. 10-1106617 regarding the anticancer activity of a phenanthrene derivative (6,7-dihydroxy-2,4-dimethoxyphenanthrene substance) isolated from the young yew; Korean Registered Patent No. 10-1106617 regarding the anticancer activity of a phenanthrene derivative (6,7-dihydroxy-2,4-dimethoxyphenanthrene substance) isolated from the young yew; Korean Registered Patent No. 10-2520908 regarding a method for preparing a young yew aging liquid and the young yew aging liquid prepared thereby; Korean Registered Patent No. 10-2510260 regarding a multilamellar vesicle containing a young yew extract and a method for preparing the same; Korean Registered Patent No. 10-1941035 regarding a cosmetic composition comprising a young yew extract and a layered double hydroxide; and Korean Registered Patent No. 10-2266418 regarding a composition for the prevention and treatment of prostate disease containing a young yew extract as an active ingredient. Korean Patent No. 10-2017753 discloses a method for manufacturing particle-homogenized silica liposomes and a functional cosmetic ingredient through loading / releasing a *yongja* extract; Korean Patent No. 10-2023-0081119 discloses a composition for treating or preventing osteoporosis containing *yongja* extract; Korean Patent No. 10-2023-0080987 discloses a composition for treating or preventing diabetes containing *yongja* extract; Korean Patent No. 10-2020-0039070 discloses a health functional food with excellent sensory properties, antioxidant and antithrombotic activity containing black ginger and *yongja* extracts as active ingredients; Korean Patent No. 10-1865623 discloses a medium composition for promoting alcohol fermentation containing *yongja* and a fermented *yongja* wine using the same; and Korean Patent No. 10-2023-0055293 discloses a pharmaceutical composition and health functional food for the prevention or treatment of thrombosis containing *yongja* extract as an active ingredient. However, to date, no research or patents regarding Oranda balls manufactured using hemp powder or yam powder with enhanced functionality, sensory properties, or shelf life are known. Prior art literature

[0007] (Patent Document 0001) KR 10-2022-0067414 A The problem to be solved

[0008] The problem to be solved by the present invention is to improve the method of manufacturing Oranda balls based on wheat, and to provide an Oranda ball containing yam or young yam that has an oil content of less than 1 / 2 of the existing one, exhibits excellent sensory properties and texture, and has strong antioxidant capacity, and a method of manufacturing the same. means of solving the problem

[0009] To solve the above problems, the present invention provides a method for manufacturing an Oranda ball comprising dough, aging, molding, deep-frying, de-oiling, and cooling processes, characterized in that yam powder is added to the dough process.

[0010] It is preferable that the above dough comprises, for every 100 parts by weight of yam powder, 1,700 to 1,900 parts by weight of wheat flour, 100 to 120 parts by weight of mixed oil, and 0.5 to 1.5 parts by weight of auxiliary ingredients consisting of sugar, salt, and yeast.

[0011] It is preferable that the processing temperature of the above deep-frying process be 150 to 170°C.

[0012] It is preferable that the above yam powder is yam seed powder.

[0013] In addition, the present invention provides a yam-containing Oranda ball having an oil content of 10% by weight or less, manufactured by the method described in the present invention. Effects of the invention

[0014] The Oranda ball of the present invention, which has excellent sensory properties, shelf life, and antioxidant activity, exhibits high polyphenol content, strong active anion scavenging ability, active cation scavenging ability, nitrite scavenging ability, and reducing power, as demonstrated by the examples in this specification. In addition, it exhibits the anti-diabetic and anti-thrombotic activities of yam and young yam, and has excellent effects that allow it to be used as a highly palatable food and health functional food, making it very useful in the food industry. Brief explanation of the drawing

[0015] Figure 1 is a photograph of a conventional Oranda ball made using wheat and an Oranda ball made by adding yam powder. Figure 2 is a photograph of a yam-containing Oranda prepared by separately adding steamed young yam when making Oranda balls. Figure 3 is a photograph of oil extracted from 10g of a conventional wheat Oranda ball and 10g of a yam-containing Oranda ball of the present invention. Specific details for implementing the invention

[0016] The present invention will be described in detail below.

[0017] In order to develop a traditional functional Oranda exhibiting the useful physiological activities of yam and young yam and the sensory properties of Oranda balls, the inventors of the present invention added yam powder or young yam powder to dough for making Oranda balls, and manufactured Oranda balls containing yam or young yam by aging, molding, deep-frying, de-oiling, and cooling.

[0018] Accordingly, the present invention provides a method for manufacturing an Oranda ball comprising dough, aging, molding, deep-frying, de-oiling, and cooling processes, characterized in that yam powder is added to the dough process.

[0019] It is preferable that the above dough comprises, for every 100 parts by weight of yam powder, 1,700 to 1,900 parts by weight of wheat flour, 100 to 120 parts by weight of mixed oil, and 0.5 to 1.5 parts by weight of auxiliary ingredients consisting of sugar, salt, and yeast.

[0020] When expressing the content of yam powder added to the Oranda ball dough in weight percent, it is preferable to add 3 to 6 weight percent of yam powder.

[0021] As a preferred embodiment, the Oranda ball of the present invention is preferably prepared by aging a dough comprising 89.6% by weight of wheat flour, 5% by weight of yam powder, 5.35% by weight of mixed oil, and 0.05% by weight of auxiliary ingredients including sugar, salt, and yeast for a certain period.

[0022] It is preferable that the above mixed oil is a mixed oil of corn oil and palm oil.

[0023] It is preferable that the processing temperature of the above deep-frying process be 150 to 170°C.

[0024] As a preferred embodiment, the deep-frying process of the present invention may be deep-fried at 160°C for 3 minutes rather than deep-frying at a high temperature of 180°C or higher for 3 minutes.

[0025] The above yam powder may be yam seeds, that is, yam seed powder.

[0026] In addition, the present invention provides a yam-containing Oranda ball having an oil content of 10% by weight or less, manufactured by the method described in the present invention.

[0027] The yam-containing Oranda ball produced by the present invention exhibits superior sensory properties and texture compared to conventional wheat Oranda balls, and possesses strong antioxidant capacity. In particular, the yam-containing Oranda ball contains about half the amount of oil compared to conventional wheat Oranda balls, contributing to health, and has the advantage of being able to be stored and distributed for a long time without rancid odors caused by oil rancidity even during long storage periods.

[0028] The present invention will be explained in more detail below through specific embodiments. The following embodiments describe preferred embodiments of the present invention, and the scope of the present invention is not to be interpreted as being limited by the matters described in the following embodiments.

[0029] [Example]

[0030] Example 1. Preparation of Yam Oranda Balls and Youngja Oranda Balls

[0031] To produce yam oranda balls and young yam oranda balls with excellent functionality, sensory properties, and shelf life, yam powder or young yam powder of various concentrations were added to wheat powder, aged at 20°C for 6 to 24 hours, and then molded, deep-fried, degreased, and cooled to produce yam oranda balls and young yam oranda balls.

[0032]

[0033] As a result, it was confirmed that the dough containing 89.6% by weight of wheat, 5% by weight of yam powder or yam powder, 5.35% by weight of mixed oil, and 0.05% by weight of auxiliary ingredients such as sugar / salt / yeast is the most ideal. When more than 6% by weight of yam powder or yam powder is added, puffing does not occur well during the deep-frying process, resulting in a hard texture and poor sensory properties; however, when less than 3% of yam powder or yam powder is added, there is no difference in sensory properties compared to existing Oranda balls made with wheat powder.

[0034] As shown in Figure 1, when yam powder is added to the existing commercially available wheat Oranda balls, the size is reduced by about 40%, and the addition of yam powder has the advantage of excellent sensory properties and chewiness.

[0035] In addition, color difference analysis revealed slight differences in redness and yellowness, which were difficult to distinguish with the naked eye. Color difference analysis was performed using a Hunter Color Difference meter (Super color SP-80 Colormeter, Tokyo Denshoku Co., Japan), measuring lightness (white 100–0 black), redness (red 100–-80 green), and yellowness (yellow 70–-80 black). The standard for the color of the standard white plate was set with an L value of 92.44, an a value of -0.06, and a b value of 1.35. The average value was calculated by measuring each sample three times, and the color difference (△E) was calculated using the following formula.

[0036]

[0037] [Table 1] Characteristics of existing commercially available wheat Oranda balls and the yam Oranda balls of the present invention

[0038]

[0039] Example 2: Sensory evaluation of yam Oranda balls and young yam Oranda balls

[0040] The sensory properties of the yam and young yam Oranda balls prepared in Example 1 and existing commercially available wheat Oranda balls were evaluated. The sensory evaluation was conducted by 10 professional and general researchers, who assessed taste, aroma, chewiness, mouthfeel, and overall preference using a 7-point scale. As a result, as shown in Table 2, the yam Oranda balls exhibited significantly superior sensory properties compared to existing Oranda balls and young yam Oranda balls, confirming their high commercial potential. Furthermore, Oranda balls prepared by adding rice syrup, corn syrup, steamed young yam, and nuts to the prepared young yam balls also showed excellent sensory properties (Fig. 2).

[0041] [Table 2] Sensory Evaluation of Ma Oranda Ball and Youngja Oranda Ball

[0042]

[0043] Example 3: Evaluation of the content of beneficial components in yam oranda balls

[0044] To evaluate the content of beneficial components in the yam Oranda balls prepared in Example 1, the total polyphenol content was analyzed, and the results are shown in Table 3. The total polyphenol content was determined by adding 50 μl of Folin-Ciocalteau and 100 μl of saturated Na2CO3 solution to 400 μl of the extract solution, leaving it at room temperature for 1 hour, and then measuring the absorbance at 725 nm. Tannic acid was used as the standard reagent.

[0045] [Table 3] Evaluation of the content of beneficial components in Yam Oranda Balls

[0046]

[0047] As shown in Table 3, the polyphenol content of the yam Oranda Ball was found to be 1.9 times higher than that of the existing wheat Oranda Ball. This characteristic is a phenomenon caused by the addition of yam, and it is a result that suggests the yam Oranda Ball will exhibit various beneficial physiological activities of yam, a health functional material.

[0048] Example 4: Evaluation of Antioxidant Activity of Yam Oranda Balls

[0049] The antioxidant activity of the yam Oranda balls prepared in Example 1 was evaluated. Antioxidant activities were measured for DPPH (1,1-diphenyl-2-picryl hydrazyl) anion scavenging activity, ABTS [2,2-azobis(3-ethylbenzothiazoline-6-sulfonate)] cation scavenging activity, nitrite scavenging activity, and reducing power, and the results are shown in Table 4. First, for DPPH scavenging activity, 20 μl of samples diluted to various concentrations [2 x 10] dissolved in 99.5% ethanol -4 380 μl of M DPPH solution was added and mixed, and after reacting at 37°C for 30 minutes, the absorbance was measured at 516 nm using a microplate reader (Asys Hitech, Expert96, Asys Co., Austria). DPPH free radical scavenging activity was expressed as a percentage of the sample-added group versus the non-added group. For ABTS scavenging activity, 5 ml of 7 mM ABTS (Sigma Co., USA) and 88 ml of 140 mM potassium persulfate were mixed, and ABTS cations were formed by blocking light at room temperature for 16 hours. Subsequently, this solution was diluted with ethanol until the absorbance value at 414 nm was 1.5. 190 ml of the prepared diluted solution was mixed with 10 ml of samples prepared at various concentrations, reacted at room temperature for 6 minutes, and the absorbance was measured at 734 nm. The ABTS radical scavenging activity was then calculated using the following formula.

[0050] ABTS radical scavenging activity (%) = [(CS) / C] x 100,

[0051] C: Absorbance when DMSO is added to the solvent control,

[0052] S, absorbance upon sample addition.

[0053] Meanwhile, for the measurement of nitrite scavenging activity, the sample solution was added to a nitrite solution (1 mM), and 0.1 N HCl was added to adjust the pH to 1.2. After reacting at 37°C for 1 hour, Griess reagent (Sigma Co., USA) was added and mixed. Subsequently, after standing at room temperature for 15 minutes, the absorbance was measured at 520 nm to determine the amount of residual nitrite. The nitrite scavenging activity (%) was calculated using the following formula.

[0054] NSA (%) = [1-(AC) / B] x 100,

[0055] A: Absorbance after adding the sample to a 1 mM nitrite solution and reacting for 1 hour,

[0056] B: Absorbance of 1 mM nitrite solution,

[0057] C: Absorbance of the sample.

[0058] Reducing power was evaluated by modifying the method of Oyaizu et al. (Kim Mi-sun 2014, Journal of the Korean Society of Food Preservation and Distribution 21: 727-734). First, 2.5 mL of 0.2 M sodium phosphate buffer (pH 6.6) and 2.5 mL of 10% potassium ferricyanide were added to 2.5 mL of a sample dissolved in ethanol, and the mixture was reacted at 50°C for 20 minutes. Afterward, 2.5 mL of 10% trichloroacetic acid was added to terminate the reaction, and the supernatant was collected by centrifuging at 4,000 rpm for 10 minutes. The collected supernatant was diluted twofold with distilled water, mixed with a freshly prepared 0.1% ferric chloride solution at a ratio of 5:1 (v / v), and evaluated by measuring the absorbance at 700 nm. In the above antioxidant experiments, vitamin C (Sigma Co., USA) was used as the control, and DMSO was used as the solvent control.

[0059] [Table 4] Evaluation of Antioxidant Activity of Yam Oranda Balls

[0060]

[0061] As a result, as shown in Table 4, compared to existing commercial Oranda balls, yam Oranda balls exhibited increased activity in DPPH anion scavenging ability (approximately 2.35 times), nitrite scavenging ability (2.23 times), and reducing power (3.63 times). In particular, regarding ABTS cation scavenging activity, existing commercial Oranda balls showed no scavenging activity at all, whereas yam Oranda balls demonstrated a very strong scavenging ability of 68.7% at a concentration of 0.5 mg / ml. This powerful antioxidant activity of yam Oranda balls suggests that not only can oxidative stress reduction effects be expected upon consumption, but it is also expected to contribute to suppressing rancidity, a common issue in fried foods, during long-term storage. In fact, even after exposure to Ceylon for more than 6 months, yam Oranda balls showed almost no color change or rancid odor.

[0062] Example 5: Oil content of yam Oranda balls

[0063] Oranda balls are kneaded with 4–8% edible oil, and are subsequently deep-fried after molding. Consequently, Oranda balls contain a significant amount of oil. When comparing the oil content of the yam Oranda balls prepared in Example 1 with that of existing commercially sold Oranda balls, the yam Oranda balls showed a content half that of the existing Oranda balls. Although the oil content of Oranda balls can vary depending on the frying and de-oiling conditions, similar to existing deep-fried products, the oil recovered by extracting the yam Oranda balls with hexene under the same frying and de-oiling conditions had a content of less than half that of the existing Oranda balls, and the color of the oil itself was also more vivid compared to the oil extracted from the existing Oranda balls (Fig. 3).

[0064] [Research and Development Project]

[0065] - Project ID: RS-2022-RD0102186

[0066] - Supervising Agency: Gyeongsangbuk-do Agricultural Research and Extension Services

[0067] - Specialized Research Management Agency: Gyeongbuk Agricultural Research & Extension Services Institute of Biological Resources

[0068] - Research Project Name: Development of Regionally Specialized Crop Technology

[0069] - Research Project Title: Establishment of a Model for Improving Yam Productivity and Development of Processing and Utilization Technologies for Consumption Promotion

[0070] - Contribution rate: 100%

Claims

Claim 1 delete Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 An Oranda ball manufactured by a method comprising the sequential processes of dough preparation, aging, molding, deep-frying, de-oiling, and cooling, wherein the dough comprises, for every 100 parts by weight of yam seed powder, 1,700 to 1,900 parts by weight of wheat flour, 100 to 120 parts by weight of mixed oil, and 0.5 to 1.5 parts by weight of auxiliary ingredients consisting of sugar, salt, and yeast, the processing temperature of the deep-frying process is 150 to 170°C, and the oil content of the manufactured Oranda ball is 10% by weight or less.

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