KR0170760B1 - Process for canning sweet persimmon - Google Patents

Abstract

The present invention relates to a method for producing persimmon canned foods, which produces natural persimmon canned foods with excellent taste and taste, aroma, ingredients, and color of sweet persimmons through processes such as degreasing, ripening, and combination, using persimmon pulp as a raw material. will be.

Generally, sweet persimmon is a fruit with excellent taste and contains various active ingredients. Its cultivation area and production are increasing every year. However, sweet persimmon is temporarily shipped in the harvester like ordinary fruits and vegetables. It is one of the fruits that is extremely poor in long-term shelf life because of the decrease in the rate of growth and the progress of the speed.

In addition, since most of them are unprocessed at the time of production, they are flooded with resources and waste of resources. Therefore, processing and storage of sweet persimmons are urgently needed to enjoy the fresh taste of sweet persimmons for a long time.

Accordingly, the present invention provides a method for producing canned sweet persimmon that can be supplied to consumers throughout the year by providing a process for producing canned sweet persimmon with excellent nutritional properties and maintaining the original nutrition and properties by processing sweet persimmon. It's here to offer.

Description

Method of manufacturing persimmon canned food

The present invention relates to a method for producing persimmon canned foods for producing natural persimmon canned foods with excellent taste and flavor, fragrance, ingredients, and color of sweet persimmons through processes such as degreasing, cooking, and combination, using persimmon pulp as a raw material. will be.

In general, persimmon is a fruit tree suitable for easy cultivation and handling in temperate regions. In Korea, many persimmons are grown in Gyeongsang-do, the suburbs of Gyeonggi-do, and Jeolla-do, and Walsh, Gojong, and Bansi.

The main component of persimmon is carbohydrates, most of which are glucose and fructose, and unlike other fruits, it contains a lot of tannin, which is a savory taste.It is not a real taste, but a kind of astringent feeling that the protein of tongue mucosa is temporarily solidified. have.

Tannins in persimmons neutralize the greasy taste and stimulate saliva secretion, so the dietary habits of eastern and western people with red wine in greasy foods or meat dishes have been derived from a long-standing dietary culture. It promotes secretion of the intestine and is effective against various adult diseases such as arteriosclerosis, hypertension, hangover prevention, enuresis, fever, hemostasis, cough, and chronic bronchitis. At the same time, the sugar increases to give a sweet taste.

Sugar is 13 ~ 14%, double glucose 6%, fructose 2 ~ 3%, sucrose 5%, and mature sweet persimmon is orange-yellow by carotenoid pigment and is currently marketed for canning such as peach, grape, melon, apple, etc. Compared with its excellent content of provitamin A, vitamin C and potassium, it is easy to absorb redox, antioxidant and iron in vivo, and has a great influence on prevention of scurvy and cancer prevention.

As such, sweet persimmon is a fruit with excellent palatability and contains a variety of active ingredients. Its cultivation area and yield are increasing every year. However, sweet persimmon is temporarily shipped in large quantities to the harvester like ordinary fruits and vegetables. It is one of the fruits that is extremely poor in long-term storage, because the degradation occurs and the speed advances to the new year.

In addition, since most of them are unprocessed at the time of production, they are flooded with resources and waste of resources. Therefore, processing and storage of sweet persimmons are urgently needed to enjoy the fresh taste of sweet persimmons for a long time.

Accordingly, an object of the present invention is to process sweet persimmons to provide a natural sweetened canned manufacturing method with excellent nutritional properties and maintains the original nutrition and characteristics, so that the sweet persimmon can be supplied to consumers throughout the year, Another object of the present invention is to directly process at the persimmon production site and supply canned foods that maintain storage and nutrition, thereby increasing the price stability effect between producers and consumers, thereby increasing the employment of farmers and improving incomes. It is to be able to overcome internationally.

Hereinafter, the present invention will be described in detail based on the manufacturing process as follows.

[Step 1]

Fresh persimmons are removed as raw materials to remove defective fruits such as unripe, decaying, and molds, and showered with impurities such as dust, chemicals sprayed on the fruit, and molds, yeast, and bacteria that are hard to see. Wash.

Second process

Cut the dried persimmon into 4 ~ 8 pages to separate the pulp, remove the seeds, and wash. Here, a plurality of pieces are preferably 6 pages, but can be separated into more pieces depending on the size.

[Third process]

The sweet persimmon slice obtained in the second process is heated and soaked at 30 to 40 ° C for 12 to 14 hours to perform a desorption process to remove the sweet taste of the persimmon.

[4th process]

Dehydrated sweet persimmons are cooked at 95 ° C for 8-9 minutes to soften the quality of sweet persimmons, and vitamin C is added to replenish vitamin C which is destroyed during discoloration, browning prevention and desorption and sterilization. At this time, vitamin C is added in an amount corresponding to 20 to 30mg% per 100mg of flesh.

[5th process]

In order to give sweetness to the sweet persimmon obtained in the fourth step, 0.15 to 0.2% citric acid is blended in accordance with the content of the content so that the sugar content is 35 Brix and the acidity is 0.2 to 0.3%.

[Sixth Step]

The contents after the above process are put in a sterile tube, heated at 75 ° C. for 5 minutes, and sealed with a winding machine.

[Seventh Step]

Canned food cans are sterilized at 80 ° C. for 20 minutes.

[Step 8]

Cooling the sterilized cans with cold water up to the temperature of 30 ℃ and removing the water and foreign substances can achieve the desired sweet persimmon canning.

When the present invention as described above is described in detail based on the embodiment as follows.

[Processing of raw materials]

end. Basic investigation of raw materials

1) Water: Measured by 105 ° C. drying.

2) Sugar content: measured by a refractometer.

3) Acidity: Converted to malic acid by neutralization titration.

4) Total Tannin and Soluble Tannin: Measured by A.O.A.C.

5) Total Pectin and Soluble Pectin: Measured by the Meritz improvement method of the Carre-Haynes method.

6) Hardness: Measured by hardness tester (Kg / 10mm).

7) Ash: Measured by 600 ° C painting method.

8) Vacuum degree: Measured by vacuum tester method (D-S gauge).

I. Treatment

1) Degassing

Warm degassing (center temperature 75 ℃. 5 minutes)

2) Sterilization temperature and time

(1) 75 ° C. 30 minutes

(2) 80 ° C. 20 minutes

(3) 90 ° C. 15 minutes

(4) 95 ° C. 20 minutes

3) saccharides

Sugar 30%, 40%, 50%

4) Additives (in 40% sugar liquid syrup)

(1) 0.1% pectin treatment

(2) 0.1% carboxyl methyl cellulose (CMC) treatment

(3) 0.1% CMC + 0.1% citric acid treatment

The quality test of canned persimmon canned foods made by this manufacturing process was performed one month after the manufacturing process, and the sensory test was conducted by multipurpose comparative analysis.

For product analysis, examine the physical components, and for other analysis items, put the entire contents in the grinder and grind them for 1 minute.

Table 1 and 2, 3, and 4 show the analysis results of canned products and the physicochemical components of raw persimmon by sterilization, temperature and concentration to understand the ingredients of Gimhae jinyoung persimmon and the processing aptitude of canned foods. It was.

[Basic Survey Results of Autumn Park Charges]

Experimental results on the physicochemical components of sweet persimmons are shown in Table 1, where the soluble tannin content of sweet persimmons is generally 0.15%.

The total tannin content was 1.19%, and the fruit hardness was 3.20mg / 10ml.

The total pectin that prevented changes in pulp after canning was 1.79%.

In general, it is thought that sweet persimmon should be used three to four days before maturity in order to preserve stability and color.

Common color persimmons are carotenoids and leucoanthocyan tannins. The characteristics of Korean sweet persimmons are high hardness, pale yellow color, and the peeled pulp is heavily blacked or browned. This can be solved by improving the mechanism treatment.

[Canning process aptitude test]

Among the canning processing mechanisms using sweet persimmon, the proper degassing method, temperature, and time were the results of considering decomposing tannin water solubility in Table 3. First, the degassing temperature was 38 ~ 39cmhg in vacuum degree. And considering the mechanism and the warming degassing (center temperature 75 ℃. 5 minutes) is judged to be good, and after 30, 20, 15 minutes treatment at 75 ℃, 80 ℃, 90 ℃ as sterilization conditions 20 minutes at 80 ℃ Sterilization was excellent in terms of quality and treatment process.

Hardness was not much different from 1.45 ~ 1.95Kg / 10mm in the product analysis value, but the feeling of chewing flesh was stronger and stronger than eating raw persimmon because of tannin reaction and shrinkage of pulp by heat treatment. It is distinguished from the elasticity that comes from the organization of other fruits.

However, the suitable hardness for canned products should be about 1.0 ~ 1.5Kg / 10mm (Peach canned 0.7 ~ 1.0Kg / 10mm) and the raw material fruits should be around 30Kg / 10mm to make such products. In this case, it will be possible to harvest the ripeness.

There was no pipe corrosion in all treatments, as heat-resistant coated tubes were used.

Changes in tannins of canned products during storage were not significantly different for each treatment, and the water-soluble tannin content during storage tended to decrease.

This is thought to be due to the reaction of tannins and the shrinkage of the flesh by heat treatment, which is distinguished from the elasticity coming from the tissues of other fruits.

However, the suitable hardness for canned products should be about 1.0 ~ 1.5Kg / 10mm (Peach canned 0.7 ~ 1.0Kg / 10mm) and the raw material fruits should be around 30Kg / 10mm to make such products. In this case, it will be possible to harvest the ripeness.

There was no pipe corrosion in all treatments, as heat-resistant coated tubes were used.

Changes in tannins of canned products during storage were not significantly different for each treatment, and the water-soluble tannin content during storage tended to decrease.

Comparison: 1, 40% sugar ball was used as standard, score of standard ball was 40 points, flavor 60 points, total 100 points.

The above quality rankings are based on the results of food test and analysis, and when it is commercialized and sold in the market, color selection, clarity and appearance will be greatly affected.

Based on the above results, the canned persimmon canning method adds citric acid and carboxymethyl cellulose to sugar and improves clarity, and degassing is a heated degassing treatment for 5 minutes at 75 ° C. for 20 minutes at 80 ° C. It was found that this is the most desirable.

Thus, the present invention is processed canned sweet persimmon can be stored for a long time in order to maintain the original nutrition and characteristics, so that the sweet persimmon can be supplied to consumers throughout the year, and the price stability between producers and consumers to increase the employment of farmers The effect is huge, such as increasing income and improving income.

Claims (2)

Clean the fresh persimmons from which the defective fruits were removed, cut them into pieces, remove the pulp and seeds, and wash them. Destroy them with hot water for 12 to 14 hours at 30 to 40 ℃, and boil them for 8 to 9 minutes at 95 ℃. BRIX and a method of producing persimmon canned foods by adding a sugar solution so that the acidity is 0.2 ~ 0.3%, contained in the vacant tubes, sealed by heating and degassing at 75 ° C. for 5 minutes, sterilizing at 80 ° C. for 20 minutes, and cooling the temperature below 30 ° C. The method for producing canned persimmon according to claim 1, wherein the sugar solution is citric acid.