MANUFACTURING METHOD FOR FUNCTIONAL FOOD USING YAM AND FUNCTIONAL FOOD THEREOF

• Main Authors: LEE, MAN HYO, KIM, JI MIN, CHO, KIU HYUNG, WON, JUN, RHEE, CHANG HO, KO, DONG KYU, PARK, JONG YL, SONG, SEOK BEAN
• Format: Patent
• Language: English; Korean
• Published: 01.12.2016
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a method of producing functional foods using yams. In one example of the present invention, the method of producing functional foods using yams comprises the steps of: heating a mixture containing yams to prepare a yam mixture; making the yam mixture with -amylase and transglucosidase at a pH of 4.5-7.5 and at 45-65C to convert starch contained in the yam mixture into glucose and isomalto-oligosaccharides; and drying the yam mixture containing the isomalto-oligosaccharides. 본 발명은 마를 이용한 기능성 식품 제조방법에 관한 것이다. 한 구체예에서 상기 마를 이용한 기능성 식품 제조방법은 마를 포함하는 혼합물을 가열하여 마호화액을 제조하는 단계; 상기 마호화액과, 알파-아밀라아제(α-amylase) 및 트랜스글루코시다아제(transglucosidase)를 pH 4.5~7.5 및 45℃~65℃에서 반응하여 상기 마호화액에 포함된 전분을 당화 및 이소말토올리고당으로 전환시키는 단계; 및 상기 이소말토올리고당이 포함된 마호화액을 건조하는 단계;를 포함한다.