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KR-20260063776-A - Aging-friendly apios using enzymes and their manufacturing method

KR20260063776AKR 20260063776 AKR20260063776 AKR 20260063776AKR-20260063776-A

Abstract

The present invention relates to an elderly-friendly apios using enzymes and a method for manufacturing the same. The elderly-friendly apios of the present invention is manufactured using three enzymes (cellulase, polygalacturonase, and α-amylase) to pre-treat it so that it can be consumed by elderly people who have difficulty chewing. In addition to providing a texture adjusted to suit the chewing condition of the elderly, it can also help improve nutrient intake for the elderly and, as an excellent antioxidant food, help prevent aging, dementia, etc.

Inventors

  • 주나미
  • 김수현

Assignees

  • 숙명여자대학교산학협력단

Dates

Publication Date
20260507
Application Date
20241031

Claims (10)

  1. A method for producing age-friendly apios, comprising the step of treating apios ( Apios americana ) with a mixture of two or more enzymes selected from the group consisting of cellulase, polygalacturonase, and α-amylase.
  2. A method for producing age-friendly apios according to claim 1, wherein the weight ratio of the apios and the enzyme is 1000:0.5 to 1.
  3. A method for manufacturing age-friendly apios according to claim 1, wherein the treatment is performed at 50°C.
  4. A method for manufacturing apios for the elderly according to claim 1, wherein the treatment is performed for 4 to 10 hours.
  5. In claim 1, the enzymes are cellulase and polygalacturonase, and The above treatment is carried out for 5.5 to 6.5 hours, and The hardness of the above-mentioned age-friendly apios is 20,000 N/m² to 50,000 N/m². Method for manufacturing apios for the elderly.
  6. In claim 1, the enzymes are cellulase and polygalacturonase, and The above treatment is carried out for 6.5 to 7.5 hours, and The hardness of the above-mentioned age-friendly apios is 1.0 N/m² to 20,000 N/m². Method for manufacturing apios for the elderly.
  7. In claim 1, the enzymes are polygalacturonase and α-amylase, and The above treatment is carried out for 9.1 to 9.7 hours, and The hardness of the above-mentioned age-friendly apios is 20,000 N/m² to 50,000 N/m². Method for manufacturing apios for the elderly.
  8. In claim 1, the enzymes are α-amylase and cellulase, and The above treatment is carried out for 4.5 to 5.5 hours, and The hardness of the above-mentioned age-friendly apios is 20,000 N/m² to 50,000 N/m². Method for manufacturing apios for the elderly.
  9. In claim 1, the enzymes are α-amylase and cellulase, and The above treatment is carried out for 5.5 to 7 hours, and The hardness of the above-mentioned age-friendly apios is 1.0 N/m² to 20,000 N/m². Method for manufacturing apios for the elderly.
  10. Elderly-friendly apios manufactured by the manufacturing method of Claim 1.

Description

Aging-friendly apios using enzymes and their manufacturing method The present invention relates to an age-friendly apios using enzymes and a method for producing the same. The elderly population is increasing worldwide due to improvements in living standards and advancements in medical technology. According to the National Nutrition Statistics (2021), individuals aged 65 and older show a lower level of nutritional intake compared to other age groups, consuming less than 75% of their energy requirements and failing to meet the intake of major nutrients such as protein, calcium, and vitamins (KHIDI, 2021). Since this can negatively impact the health and quality of life of the elderly, efforts are needed to improve their nutritional intake. Accordingly, the Ministry of Agriculture, Food and Rural Affairs of the Republic of Korea has classified the Korean Industrial Standard (KS) certification system for senior-friendly foods into three levels, taking into account the chewing abilities of the elderly. To help the elderly select appropriate foods based on their nutritional and physical conditions and to revitalize the senior-friendly food market, it is necessary to develop senior-friendly foods that consider the importance of hard root vegetables and tough meats that are difficult to chew and swallow. Apios ( Apios americana Medicus ), also known as groundnut, is a vining perennial plant belonging to the legume family native to North America, and is consumed for its tubers. Tubers are swollen, tuberous underground stems that store nutrients at the tips of the stems, and are used as root vegetables, similar to sweet potatoes, potatoes, and taro. It has been reported that the protein content of Apios is about 2 to 3 times higher than that of root vegetables such as yams, potatoes, Jerusalem artichokes, and sweet potatoes, and that it is rich in genistein and soyasaponin, as well as vitamin C, calcium, and iron. However, consumer awareness of Apios is very low, and its uses are not well known, and there is almost no research on the development of elderly-friendly foods utilizing Apios. Accordingly, the inventors conducted research to develop a technology for applying enzymes to soften Apios, a root vegetable known for its excellent nutritional characteristics among those with a firm texture, so that it has a texture that is easy for the elderly to chew, and completed the present invention by establishing an optimal enzyme treatment method that complies with the quality standards of the Korean Industrial Standard (KS) for elderly-friendly foods. Figure 1 is a graph showing the regression equation for the hardness of apios according to the type of enzyme and treatment time. Figure 2 is a scanning electron microscope (SEM) image of the internal structure of the fibers of apios according to the type of enzyme (ETG1: cellulase 0.5g + polygalacturonase 0.5g, ETG2: polygalacturonase 0.5g + α-amylase 0.5g, ETG3: α-amylase 0.5g + cellulase 0.5g) and treatment time. The present invention will be explained in more detail below through one or more embodiments. However, these embodiments are intended to illustrate the invention and the scope of the invention is not limited to these embodiments. <Example 1> Experimental Materials and Methods <1-1> Sample Preparation Apios americana was purchased from Jinju, Gyeongsangnam-do, harvested in February 2024, and only hard, non-soft ones were selected without any decay or surface damage, and stored in a refrigerator at 4°C (WOOSUNG, WSM-830R) for use. <1-2> Apios Enzyme Treatment Method Apios was cut into 3×3×3 cm pieces for use, and cellulase (Cellulase; Novozymes, Viscozyme, Bagsvaerd, Denmark), polygalacturonase (Polygalacturonase; Novozymes, Pectinex, Bagsvaerd, Denmark), and alpha-amylase (Alpha-amylase; Novozymes, Fungamyl, Bagsvaerd, Denmark) were used as enzymes. 1 kg of apios was mixed with ETG1 (Enzyme Treatment Group 1: cellulase 0.5 g + polygalacturonase 0.5 g), ETG2 (Enzyme Treatment Group 2: polygalacturonase 0.5 g + α-amylase 0.5 g), and ETG3 (Enzyme Treatment Group 3: α-amylase 0.5 g + cellulase 0.5 g), respectively, and then left in a 50°C temperature shaker incubator (SI-900R, JEIO TECH, Kimpo, Korea) for 1, 2, 3, 4, 5, 6, and 7 hours at 1-hour intervals. Apios without enzyme treatment was used as a control. <1-3> Analysis of General Composition The moisture content of Apios was measured using an infrared moisture analyzer (MB45 Moisture Analyzer, Ohaus Co, Zurich, Switzerland), and crude protein was analyzed by the Micro-Kjeldahl method using an automatic nitrogen distillation apparatus (Kjeltec Snalyzer 2300, FOSS Co., Hillerod, Denmark). Crude fat was analyzed by the Soxhelt extraction method using an automatic crude fat extractor (Soxtec Avanti 2050, FOSS Co., Hillerod, Denmark), and crude ash was analyzed by the 550°C association method (JSMF-140T, JSR Co., Seoul, Korea). Carbohydrate content was calculated by subtracting the moisture, crude ash, crude protein, a