CN115581275A

CN115581275A - Method and device for adding sweet/salty taste of fruit or vegetable and reducing temperature of product by using salty peptide and stevioside

Info

Publication number: CN115581275A
Application number: CN202210768103.7A
Authority: CN
Inventors: 金明渊
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-07-05
Filing date: 2022-07-01
Publication date: 2023-01-10
Also published as: KR102426882B1

Abstract

The invention discloses a method for adding sweet/salty taste of fruits or vegetables and reducing the temperature of products by using salty peptide and stevioside and a device thereof, wherein the method comprises the following steps: putting the mixed solution containing the salty peptide and the stevioside into a storage step of a chamber; a cooling step of cooling the mixed solution to a set temperature; a soaking step of soaking the fruits or vegetables in the mixed liquid cooled to a set temperature; a first depressurizing step of depressurizing the pressure in the chamber in order to remove bubbles generated on the surface of the soaked fruit or vegetable; a mixed liquid infiltration step of increasing the pressure in the cavity to be higher than the atmospheric pressure to expand the volume of the fruit or the vegetable, and infiltrating the mixed liquid into the fruit or the vegetable through the expanded surface of the fruit or the vegetable; and a second pressure reduction step of reducing the pressure in the chamber to atmospheric pressure and restoring the volume of the fruit or vegetable to its original state.

Description

Method and device for adding sweet/salty taste of fruit or vegetable and reducing temperature of product by using salty peptide and stevioside

Technical Field

The invention relates to a method for adding sweet/salty taste of fruits or vegetables and reducing the temperature of products by using peptide and stevioside and a device thereof.

Background

Recently, with the increase of health concerns and the mass spread of health programs through mass media means, a new wind tide of eating less sugar and less salt is formed for sugar components and sodium components harmful to the body.

Accordingly, consumers 'demands for low sugar sweet taste and low sodium salty taste are naturally increased, and thus, low sugar sweet taste and low sodium salty taste satisfying the consumers' demands are being studied, and in order to extend the distribution period of fruits or vegetables in summer, the fruits or vegetables are often distributed at a temperature lower than 10 ℃ of the refrigerating temperature, and when the temperature of the fruits or vegetables is higher than the refrigerating temperature, the dew condensation phenomenon is caused by the temperature difference, and the distribution period of the fruits or vegetables is shortened by the moisture generated by the dew condensation phenomenon, so that a technology for reducing the temperature of the fruits or vegetables is developed.

In order to taste sweeter or more salty or simultaneously sweet and salty taste of the existing fruits or vegetables, a method of spreading white sugar or salt during eating or spreading stevioside processed by stevia leaf extract which is a vanilla during eating is generally adopted, however, the stevioside or salty peptide is easy to deteriorate in summer, and the lower temperature can not be always maintained in summer, so that the circulation period of the fruits or vegetables is shortened.

Disclosure of Invention

[ problem ] to provide a method for producing a semiconductor device

The invention aims to provide a method and a device for adding sweet/salty taste of fruits or vegetables and reducing the temperature of products by using salty peptides and stevioside, wherein a solution with healthy sweet taste and healthy salty taste and optimal composition ratio is prepared by using natural salty peptides with low sodium salty taste, stevioside which has strong sweet taste but low sugar degree and other mixed composition ratios, and after the fruits or vegetables are soaked in the solution, the mixture of the salty peptides and the stevioside can naturally permeate into the fruits or vegetables while removing an air layer (bubble) formed on the surface of the soaked fruits or vegetables.

In addition, the present invention is directed to a method and apparatus for adding sweet/salty tastes of fruits or vegetables and lowering a product temperature using salty peptides and stevioside, in which a mixture solution of salty peptides, stevioside, and other components is easily deteriorated due to heat capacity, and the temperature (internal temperature) of a fruit or vegetable product is closely related to a distribution period, so that the temperature of the solution is maintained at 0to 10 ℃, and the fruit or vegetable product soaked in the solution is cooled to 10 to 15 ℃, thereby solving the problem that the fruit or vegetable product is easily softened due to a difference in temperature between the fruit or vegetable product and the cooling temperature of 10 ℃ or lower, and further extending the distribution period.

In addition, technical problems to be solved by the present invention are not limited to the above-mentioned technical problems, and other technical problems not mentioned can be clearly understood by those having ordinary knowledge in the technical field to which the present invention pertains through the following description.

[ technical solution ] A

The method for adding sweet/salty taste of fruits or vegetables and reducing the temperature of products by using salty peptides and stevioside according to the embodiment of the invention can comprise the following steps: a storage step of putting the mixed solution containing the salty peptide and the stevioside into a chamber; a cooling step of cooling the mixed solution to a set temperature; a soaking step of soaking the fruits or vegetables in the mixed liquid cooled to a set temperature; a first depressurizing step of depressurizing the pressure in the chamber in order to remove bubbles generated on the surface of the soaked fruit or vegetable; a mixed liquid infiltration step of increasing the pressure in the cavity to be higher than the atmospheric pressure to expand the volume of the fruit or the vegetable, and infiltrating the mixed liquid into the fruit or the vegetable through the expanded surface of the fruit or the vegetable; and a second pressure reduction step of reducing the pressure in the chamber to atmospheric pressure and restoring the volume of the fruit or vegetable to its original state.

In addition, the mixed liquor may be composed of a combination of 94.8 weight percent purified water, 2.7 weight percent salty taste peptide, 1.3 weight percent stevioside, 1.1 weight percent sucralose, and 0.1 weight percent e-polylysine.

Further, in the cooling step, the mixed solution may be set to maintain a range of 10 ℃ to 15 ℃.

Further, in the first depressurizing step, the pressure in the chamber can be gradually decreased from atmospheric pressure (760 Torr) to 200Torr.

Further, in the mixed liquid infiltration step, the pressure in the chamber may be gradually increased from 200Torr to 1320Torr.

In addition, according to an embodiment of the present invention, an apparatus for adding sweet/salty taste of a fruit or vegetable and lowering product temperature using a salty peptide and stevioside, the apparatus for adding sweet and salty taste of a fruit or vegetable and lowering product temperature, may be configured to include: a chamber having a storage part for putting a mixed solution containing salty peptides and stevioside and a fruit or vegetable therein, and a refrigerant putting pipe and a refrigerant discharging pipe formed inside the chamber; a cover detachably mounted on the chamber and perforated with a pressure adjusting hole; a cooling unit which is formed outside the chamber, is connected to the refrigerant input pipe and the refrigerant discharge pipe, and has a refrigerant tank for storing a refrigerant and a refrigerant pump for forcibly circulating the refrigerant in the refrigerant tank; and a pressure control unit formed outside the chamber, and having a pressure regulating pump for regulating the pressure inside the chamber and an air moving pipe for connecting the pressure regulating pump and the pressure regulating hole.

[ PROBLEMS ] A medicine for treating diabetes

According to the embodiment of the invention, the circulation period can be prolonged by a manufacturing technology and an equipment technology of cooling the salty peptide, the stevioside and other mixtures, removing an air layer of the fruit or vegetable, simultaneously leading the cooled mixed solution to permeate into the fruit or vegetable, and keeping the temperature of the product lower for the fruit or vegetable, and the preparation method can be used for not only tomatoes and nectarines, but also various fruits or vegetables.

In addition, since the salty peptide is a low-sodium component in which the salty taste is maintained while the sodium content of the salt is reduced and the stevioside (stevioside) is a natural seasoning having a low sugar degree which provides 300 times the sweet taste of white sugar but is not absorbed by the human body and is discharged to the outside, the sweet taste and the salty taste can be more effectively tasted by mixing the natural salty peptide and stevioside.

Furthermore, if a mixture of salty peptides and stevioside at a high temperature is added, the flow time becomes short. However, when the mixed solution of the salty peptide and the stevioside is placed in the cooling chamber and the fruit or vegetable is immersed in the mixed solution while maintaining the mixed solution at 0 ℃ to 10 ℃ so that the temperature (internal temperature) of the fruit or vegetable product is maintained at 10 ℃ to 15 ℃, the effect of prolonging the circulation period can be achieved.

In addition, the effects achievable by the present invention are not limited to the above-mentioned effects, and other effects not mentioned herein can be clearly understood by those of ordinary skill in the art to which the present invention pertains from the following descriptions.

Drawings

Fig. 1 is a flow chart of a method for sweetness enhancing a fruit or vegetable according to an embodiment of the present invention.

Fig. 2 is a schematic illustration of a fruit or vegetable sweetness enhancement device in accordance with an embodiment of the present invention.

Fig. 3 is a photograph showing the formation of an air layer on the surface of a fruit or vegetable in the method for enhancing sweetness of a fruit or vegetable according to an embodiment of the present invention.

Fig. 4 is a photograph showing that an air layer on the surface of a fruit or vegetable is removed in the method for enhancing sweetness of a fruit or vegetable according to an embodiment of the present invention.

Fig. 5 is a table illustrating the results of the set flow-through time limit test at a product temperature of 24 ℃ to 26 ℃ in the fruit or vegetable sweetness enhancement method according to an embodiment of the present invention.

Fig. 6 is a table illustrating the result of the set flow-through time limit test at a product temperature of 12 ℃ to 13 ℃ in the method for enhancing the sweetness of fruit or vegetable according to an embodiment of the present invention.

[ description of reference numerals ]

100: chamber

200: cooling section

300: a pressure control unit.

Detailed Description

Hereinafter, embodiments of the present invention will be described in further detail with reference to the drawings. The embodiments of the present invention may be modified into various forms, and the scope of the present invention is not to be construed as being limited to the following embodiments. This example is provided to more fully explain the present invention to those skilled in the art. Therefore, the shapes of the elements in the drawings are exaggerated for more clear emphasis on the description.

The present invention will be described in detail with reference to the accompanying drawings and preferred embodiments thereof, wherein like reference numerals denote like elements throughout the several views, and reference may be made to elements of other drawings as necessary in the description of the present drawings.

Fig. 1 is a flow chart of a method for sweetness enhancing a fruit or vegetable according to an embodiment of the present invention. Fig. 2 is a schematic illustration of a fruit or vegetable sweetness enhancing apparatus according to an embodiment of the present invention. Fig. 3 is a photograph showing the formation of an air layer on the surface of a fruit or vegetable in the method for enhancing sweetness of a fruit or vegetable according to an embodiment of the present invention. Fig. 4 is a photograph showing that an air layer on the surface of a fruit or vegetable is removed in the method for enhancing sweetness of a fruit or vegetable according to an embodiment of the present invention. Fig. 5 is a table showing the result of the set flow-through time at a product temperature of 24 ℃ to 26 ℃ in the method for enhancing the sweetness of fruit or vegetable according to an embodiment of the present invention. Fig. 6 is a table showing the results of the set flow-through time limit test at a product temperature of 12 ℃ to 13 ℃ in the fruit or vegetable sweetness enhancement method according to an embodiment of the present invention.

First, referring to fig. 1, a method for enhancing sweetness of a fruit or vegetable according to an embodiment of the present invention may include a storage step S10 of putting a mixed solution containing salty peptides and stevioside into a chamber; a cooling step S20 of cooling the mixed solution to a set temperature; a soaking step S30 of soaking the fruits or vegetables in the mixed liquid cooled to the set temperature; a first decompression step S40 of decompressing the pressure in the chamber in order to remove bubbles generated on the surface of the soaked fruit or vegetable; increasing the pressure in the chamber to be higher than the atmospheric pressure to expand the volume of the fruit or vegetable, and infiltrating the mixed liquid into the fruit or vegetable through the surface of the expanded fruit or vegetable in the mixed liquid infiltrating step S50; and a second pressure reduction step S60 of reducing the pressure in the chamber to atmospheric pressure to restore the volume of the fruit or vegetable to its original state.

Further, referring to fig. 2, the fruit or vegetable sweetness enhancing apparatus according to an embodiment of the present invention may include: a chamber 100 for pouring the mixed liquid and the fruit or vegetable; a cooling part 200 for cooling the chamber 100; and a pressure control part 300 for controlling the pressure inside the chamber 100.

The chamber 100 is formed with a storage part 110 for pouring the mixed liquid 10 containing the salty peptide and stevioside and the fruit or vegetable, and a refrigerant pouring pipe 120 and a refrigerant discharging pipe 130 may be formed inside.

In addition, a cover 150 may be disposed on the chamber 100, a pressure adjusting hole 151 perforated on the cover 150, the cover 150 being detachably coupled to the chamber 100, the pressure adjusting hole 151 being in communication with the pressure control part 300.

Further, the cooling part 200 may include: a refrigerant tank 210 for storing refrigerant; a refrigerant thermometer 220 for measuring a temperature of the refrigerant; a pump 230 for pumping the refrigerant and supplying the refrigerant to the chamber 100 side; and a valve 240 for controlling opening and closing of the refrigerant supply pipe.

Specifically, as shown in fig. 2, cooling unit 200 includes a refrigerant tank 210 that is connected to refrigerant input pipe 120 and refrigerant discharge pipe 130 and that stores a refrigerant as a means for cooling the liquid mixture stored in chamber 100 to a predetermined temperature. In this case, the refrigerant tank 210 may be formed with a refrigerant thermometer so that the temperature of the refrigerant can be visually observed.

In order to maintain the temperature of the refrigerant, it is preferable that the refrigerant tank 210 further includes an inverter compressor, an expansion valve, and the like for compressing the refrigerant.

The pressure control part 300 may include an air moving tube 310 for providing a passage through which air in the chamber 100 is discharged or flowed; a valve 320 for controlling opening and closing of the air moving tube 310; a pressure adjusting pump 330 for controlling the discharge amount or inflow amount of air in the chamber 100; and a pressure measuring part 340 for measuring the pressure inside the chamber 100.

Specifically, the pressure control part 300 is formed at the outside of the chamber 100, and is formed with a pressure regulating pump 330 for regulating the pressure inside the chamber 100 and an air moving pipe 310 for connecting the pressure regulating pump 330 and the pressure regulating hole of the cover.

Referring to fig. 1 to 6, a method for enhancing sweetness of a fruit or vegetable according to an embodiment of the present invention will be described.

First, in the storing step S10, a mixed solution is prepared and put into the chamber 100.

A mixed solution having the following composition [ Table 1] was prepared.

[ TABLE 1]

Additive material	Ratio of
		Purified water	94.8％
Salty taste peptide	2.7％
		Stevia rebaudiana Bertoni	1.3％
Sucralose	1.1％
		e-polylysine	0.1％
Total up to	100％

That is, as shown in Table 1, a mixture of 94.8% of purified water, 2.7% of salty taste peptide, 1.3% of stevioside, 1.1% of sucralose, and 0.1% of e-polylysine was prepared.

The natural salty peptide with low sodium content is a component which reduces the sodium content of salt and maintains the salty taste unchanged, and the principle that the salty peptide component with the salty taste naturally increased is generated in the bean fermentation process is utilized.

Salty taste peptides are low sodium ingredients that reduce the sodium content to 50% of the sodium content of existing salts while maintaining a constant salty taste. In addition, stevioside (stevia) provides 300 times the sweetness of white sugar as a substance extracted from stevia, which is a kind of vanilla, but is not absorbed by a human body and is discharged to the body, and is a natural seasoning with a low sugar degree. In order to sufficiently taste the sweet taste and the salty taste, the composition ratio of the sweet taste and the salty taste in the combination of the mixed composition ratio of the natural salty peptide and stevioside is important because the sweet taste becomes stronger if the sweet taste is greater than the salty taste, and the sweet taste may become weaker if the salty taste is greater than the sweet taste.

In addition, sucralose plays a role in removing the bitter taste after the sweet taste of stevioside, and can be substituted by aspartame or the like. In addition, e-polylysine may be a natural preservative.

The prepared mixed solution is charged.

Then, in the cooling step S20, the refrigerant is circulated on the surface of the chamber 100 by the cooling unit 200, and the temperature of the chamber 100 and the mixed liquid 10 in the chamber 100 can be controlled by the heat exchange between the refrigerant and the chamber 100.

In addition, salty peptides and stevioside, which are natural substances, are sensitive to heat, and if they are exposed to high temperatures for a long time, they are highly likely to be putrefied, and if a mixture of salty peptides and stevioside at high temperatures is added to fruits or vegetables, there is a problem that the circulation period is shortened. In order to solve this problem, if a fruit or vegetable is soaked in a mixed solution of salty peptide and stevioside in a cooling chamber while maintaining the mixed solution of salty peptide and stevioside at 0 ℃ to 10 ℃ so that the temperature (internal temperature) of the fruit or vegetable product is maintained at 10 ℃ to 15 ℃, the circulation period can be extended.

That is, after the mixed solution 10 is charged into the chamber 100, the refrigerant temperature is maintained at 0to 10 ℃ by driving the cooling unit 200, and then the refrigerant is made to flow along the inner wall of the chamber 100 by the refrigerant pump, thereby maintaining the mixture of the salty peptides, stevioside, and other mixed solutions in the chamber 100 at 10 to 15 ℃. The refrigerant having increased in temperature after the heat exchange is discharged again to the refrigerant tank 210.

Then, in the soaking step S30, the washed fruit or vegetable is put into the chamber 100 in which the mixed liquid 10 is stored.

In addition, if the fruit or vegetable is soaked in the mixed liquid 10 inside the chamber 100, an air layer is formed on the surface of the fruit or vegetable as shown in fig. 3. In this case, the air layer functions as a barrier film between the mixed liquid and the inside of the fruit or vegetable, thereby preventing the mixed liquid from penetrating into the inside of the fruit or vegetable.

Therefore, in the subsequent process steps S40, S50 and S60, it is necessary to remove the air layer on the surface of the fruit or vegetable by controlling the pressure of the chamber 100.

In addition, in the first decompression step S40, the pressure inside the chamber 100 is decompressed in order to remove bubbles generated on the surface of the soaked fruit or vegetable.

Specifically, in order to remove the air layer formed on the surface of the fruit or vegetable, the air inside the chamber 100 is gradually reduced from atmospheric pressure (760 Torr) to 200Torr by the pressure control part 300. At this time, the surface of the fruit or vegetable swells and an air layer is formed on the surface and inside of the fruit or vegetable.

Then, in the mixed liquid infiltration step S50, the pressure in the chamber is increased to above atmospheric pressure to expand the volume of the fruit or vegetable, and the mixed liquid infiltrates into the interior of the fruit or vegetable through the expanded surface of the fruit or vegetable.

Specifically, after confirming the bubbling, if the pressure is gradually increased from the atmospheric pressure of 760Torr to 1320Torr again, the surface of the soaked fruit or vegetable is compressed and simultaneously air on the surface of the fruit or vegetable enters the inside of the fruit or vegetable.

Then, in the second depressurizing step S60, the pressure in the chamber 100 is reduced to the atmospheric pressure to restore the volume of the fruit or vegetable to the original state.

Specifically, if the atmospheric pressure is returned to 760Torr, the mixture solution 10 containing the salty peptide and stevioside, which is cooled inside the chamber 100 while the air layer on the surface of the fruit or vegetable is disappeared as shown in fig. 4 [ table 2], permeates into the fruit or vegetable, while the product temperature of the fruit or vegetable inside the chamber is maintained between 10 ℃ and 15 ℃ so that the fruit or vegetable does not undergo dewing phenomenon at the refrigerating temperature of 10 ℃ or less as shown in fig. 5, the product temperature is not lowered to 15 ℃ or less, the circulation period is six days, compared to the fruit or vegetable whose product temperature is maintained at 15 ℃ or less as shown in fig. 6, the circulation period is eight days. If the temperature of the product is maintained below 15 ℃ by using the mixed solution containing the salty taste peptide and stevioside cooled to between 0 ℃ and 10 ℃, the effect of prolonging the circulation period can be obtained.

[ TABLE 2]

The foregoing detailed description is only exemplary of the invention. In addition, the foregoing describes preferred embodiments of the present invention and the present invention may be used in various other combinations, modifications, and applications. That is, variations or modifications may be effected within the spirit and scope of the disclosure, within the scope and range of equivalents of the subject matter, and/or within the skill or knowledge of those in the art. The embodiments described are intended to explain the best modes for carrying out the technical idea of the invention and to enable various modifications required by the specific fields of application and uses of the invention. Therefore, the above detailed description of the present invention is provided as a disclosed embodiment, and is not intended to limit the present invention. Also, it is intended that the appended claims be construed to include other embodiments as well.

Claims

1. A method for adding sweetness/saltiness to a fruit or vegetable and lowering the temperature of the product using a salty peptide and stevioside comprising:

a storage step of putting the mixed solution containing the salty peptide and the stevioside into a chamber;

a cooling step of cooling the mixed solution to a set temperature;

a soaking step of soaking the fruits or vegetables in the mixed liquid cooled to a set temperature;

a first depressurizing step of depressurizing the pressure in the chamber in order to remove bubbles generated on the surface of the soaked fruit or vegetable;

a mixed liquid infiltration step of increasing the pressure in the chamber to be higher than the atmospheric pressure to expand the volume of the fruit or vegetable, and infiltrating the mixed liquid into the fruit or vegetable through the surface of the expanded fruit or vegetable; and

and a second pressure reduction step of reducing the pressure in the chamber to atmospheric pressure to restore the volume of the fruit or vegetable to its original state.

2. The method of claim 1, wherein the mixture comprises a combination of 94.8 wt% purified water, 2.7 wt% salty peptide, 1.3 wt% stevioside, 1.1 wt% sucralose, and 0.1 wt% e-polylysine.

3. The method for adding sweetness/saltiness of a fruit or vegetable and lowering the temperature of a product using a salty peptide and stevioside according to claim 1 wherein the mixed solution is set to maintain a temperature ranging from 10 ℃ to 15 ℃ during the cooling step.

4. The method of adding sweetness/saltiness to a fruit or vegetable and lowering the temperature of the product using salty peptide and stevioside according to claim 1 wherein in the first depressurizing step, the pressure in the chamber is gradually reduced from atmospheric pressure (760 Torr) to 200Torr.

5. The method for adding sweetness/saltiness to a fruit or vegetable and lowering the temperature of the product using the salty peptide and stevioside according to claim 1 wherein the pressure in the chamber is gradually increased from 200Torr to 1320Torr during the step of infiltrating the mixture.

6. An apparatus for adding sweetness/saltiness and lowering product temperature of a fruit or vegetable using a salty peptide and stevioside, the apparatus for adding sweetness and saltiness and lowering product temperature of a fruit or vegetable, the apparatus comprising:

a chamber (100) in which a storage part (110) for charging a mixed solution containing a salty peptide and stevioside and a fruit or vegetable is formed and a refrigerant charging pipe (120) and a refrigerant discharging pipe (130) are formed inside;

a cover (150) detachably disposed on the chamber (100) and perforated with a pressure-adjusting hole (151);

a cooling unit which is formed outside the chamber (100), is connected to the refrigerant input pipe (120) and the refrigerant discharge pipe (130), and is provided with a refrigerant tank (210) for storing a refrigerant and a refrigerant pump (230) for forcibly circulating the refrigerant in the refrigerant tank (210); and

and a pressure control unit (300) which is formed outside the chamber (100) and in which a pressure control pump (330) for adjusting the pressure inside the chamber (100) and an air transfer pipe (310) for connecting the pressure control pump (330) and the pressure adjustment hole (151) are formed.