KR0179331B1 - Method for processing peach sweetmeats - Google Patents

Abstract

The present invention relates to a method for producing a peach saccharide suitable for taste as a processed food by increasing storage stability by permeating a sugar solution into a peach having a weak storage capacity. The process for producing peach saccharide according to the present invention comprises a step of cutting a peach to nucleate and peel it, and then slicing it; Dipping the sliced peach flesh in a sugar solution adjusted to 30 ° Brix for 22 to 26 hours, blending for 1 to 2 minutes at 100 ° C., and then dipping the sugar solution for 22 to 26 hours at 27 ° Brix; Removing excess saccharide solution from the peach flesh in which the sugar solution immersion is completed and drying it; And blending the dried peach flesh in a boiling citric acid solution, followed by drying using a hot air dryer. When the peach sugar is produced by the production method of the present invention, there is an advantage in that the processed food can be produced because the peach sugar is excellent in storability, the taste is excellent, and the palatability such as flavor and color is improved. And can greatly contribute to improving the dietary life of the general public.

Description

Preparation method of peach sugar

The present invention relates to a process for preparing peach saccharides. More specifically, the present invention relates to a method for producing a peach saccharide suitable for taste as a processed food by increasing storage stability by permeating sugar solution into a peach having a weak storage capacity.

Peach has shorter production period and shorter harvesting period than other fruits. It also has a low storage stability and difficulty in distribution and distribution. However, the fruit just before ripening contains sugars and organic acids and various flavor ingredients. It has processing aptitude that can be used in the production of finished products. Peaches can be divided into early, late, and late-life species by the date of shipment, and it is known that the early and midgut breeds are solitary in their flesh and insoluble in their flesh. Especially, among the characteristics of pulp, the fruit of the solubility is fleshy and juicy, mainly used for reproductive purposes, and the long-lasting power of the fruit is weak, while the insoluble fruit is dense, It has elasticity and strong bending force, making it suitable for processing. These peach processed products have the longest history of canned food and are a kind of canned fruit. In addition, they are developed as beverages such as juice and nectar. However, it is still insignificant in terms of the processing rate for peach whole production. In addition to bottles and bottles, processed products preserving fruit rounds have not been developed yet. Therefore, development of new peach processing products This is a desperate need.

Accordingly, the present inventors have made intensive efforts to develop peach processed products. As a result, they have found that peach is made by nucleation, slurried and immersed in sugar solution, and then sugar solution is removed and blanching is performed in a boiling citric acid solution, , It is possible to produce a peach saccharide having high nutritional value which is suitable for the preference of Korean and has excellent merchantability, and the present invention has been completed.

As a result, a main object of the present invention is to provide a process for producing peach saccharide having excellent palatability and merchantability.

Another object of the present invention is to provide a peach sugar which is produced by an electric method.

FIG. 1 is a process drawing schematically showing a production method of the peach sugar according to the present invention.

Hereinafter, the peach sugar and the production method of the present invention will be described in more detail by the process. (See Fig. 1).

Step 1: Selection and cutting of raw materials

Fresh peaches are removed by insecting and diseased sites, and after cutting with this method, the seeds are sliced 5 to 6 times by 2-3 cm thick for even penetration of sugar solution. At this time, preferably, it is peeled and neutralized by the alkaline peeling method, and then the water is washed several times to remove the remaining alkali component.

Second step: Dissolution of sugar solution

The sliced peach flesh was immersed in a sugar solution adjusted to 30 ° Brix for 22 to 26 hours to infiltrate sugar into the sliced peach flesh, blanched at 100 ° C for 1-2 minutes, Immersed in a second saccharide solution for 26 hours, and the concentration of the saccharide solution is increased to 30 [deg.] Brix for a period of 22 to 26 hours.

At this time, a solution containing sugar and fructose in a ratio of 15:85 to 25:75 (w / w), most preferably 20:80 (w / w) is used as the sugar solution, and the concentration of the sugar solution is 25 to 35% Most preferably 30%. In addition, citric acid is added to the sugar solution in an amount of 0.8 to 1.2% (w / v), most preferably 1% (w / v), or ascorbic acid is added in an amount of 0.25 to 0.35 (w / v) Most preferably 0.3% (w / v). In addition, during the electrodialysis solution immersion step, sugar is added for correction of the sugar concentration twice in each immersion step.

Step 3: Drying and finishing

Remove the excess sugar solution by dissolving the peach flesh in which the sugar solution immersion is completed, and then, dry it for 25 to 30 hours. The dried product is blended in a 0.5% citric acid solution which is then quenched, and then dried again at 40 to 50 ° C for 13 to 15 hours.

Step 4: Packaging

After the finishing process, peach sugar and product are packed with PET + PE packing material at normal pressure air bonding.

Hereinafter, the present invention will be described in detail with reference to examples. It will be apparent to those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not limited by these embodiments.

[Example 1]

[Production of peach sugar]

Freshly harvested peaches were harvested on the day of harvesting, Wolmi, Chungbuk, and famous peaches were removed from the diseased and diseased areas, and after cutting the seedlings, they were denatured by alkaline peeling and neutralized. The alaki component was removed and sliced five times to a thickness of 3 cm. Next, 1% (v / v) citric acid and 0.3% (v / v) ascorbic acid were added to the sliced peach flesh in a sugar: fructose (20:80, w / w) solution adjusted to 30 ° Brix After the first saccharide solution was dipped in a sugar solution for 24 hours and blended at 100 ° C for 2 minutes, the sugar solution was dipped for 24 hours in a sugar solution adjusted to 27 ° Brix for 24 hours, and then the concentration of the sugar solution was increased to 30 ° Brix For 3 hours. In addition, during the above-described sugar solution immersion step, the sugar solution was subjected to the saccharification treatment for the predetermined sugar concentration correction twice for each immersion step. Then, the peach flesh of which the sugar solution immersion was completed was recovered, and the excess sugar solution was removed from the pot and dried with the agricultural product drier for 30 hours. The dried product was then quenched into a 0.5% citric acid solution, which was then quenched, and dried again at 45 ° C for 14 hours using a hot air drier. Next, the dried product was packed with 150g of PET + PE as a packing material, and the final product was manufactured by a normal pressure air bonding packaging.

As a result of analyzing the characteristics of the peach saccharides prepared in Example 1, the degree of sugar content was the highest in medium sugar whiteness (whitening), and the rate of discoloration due to the softening of the pulp during processing in the case of medium- And browning was also well known but worse than Wolmi. The yield and sensory evaluation of peach varieties of sugars and products showed that the highest yields of the insoluble fruit of unsatisfactory quality were found to be most suitable for sugar and processing. Table 1 below shows the product yield and sensory evaluation results of the sugar content of each product. At this time, the sensory test scores were obtained by taking the average value of the results of 5 points (very good) from 5 points (very good) to 2 points (very bad).

[Example 2]

[Effect of kinds of sugar solution on sugar and product quality]

Sugar is a medium moisture food containing a large amount of moisture (about 15%) than ordinary dry food. It has good texture, has good reabsorption properties, and has low water activity (Aw) It is known that the storage ability is better than other processed foods because the food does not multiply the food noxious bacteria much during storage. On the other hand, sugar is generally added as a humectant, which is a substance that lowers water activity, in order to make the raw water and the yarn a middle moisture food having a high water content while having relatively low water activity.

In this embodiment, sugar solutions such as fructose, glucose, isomalto oligosaccharide, and sugar are mixed in the first to third glucose immersion processes of Example 1, Respectively, to prepare peach sugar, and then the water content and the sensory evaluation were carried out. The sugar solution is composed of five kinds of sugar such as 100% sugar, 100% fructose, 100% oligosaccharide, sugar + glucose 70:30 (w / w) and sugar + fructose 20:80 (w / As a result, the moisture content of the product was insignificant according to the type of sugar solution, but the moisture content of the oligosaccharide 100% sugar and 100% sugar were 9.1% and 10.5%, respectively, + Water content of fructose mixed solution was 18.0% and 14.4%, respectively.

In terms of color, 100% of oligosaccharides had a dark red color, which was not good and had an acidic taste. As a result of visual observation, the color tended to become darker and the fructose had a slightly reddish color. In the case of the sugar mixture, the color of the product became more serious as the storage proceeded. In the case of the single sugar, the color of the product was faded due to the excessive precipitation of crystals as the storage proceeded. In addition, the color of the flesh gradually changed during storage.

On the texture side, there was no difference in the mechanical texture of the single sugar of sugar as the sugar was deposited on the surface as the storage progressed. However, there was a feeling of sagging sensation during the sensory test, and the preference was lowered. Sugar + fructose treatment Respectively.

On the other hand, the physical properties of the product were 124.843 and 205.039 for gum, sugar, fructose and sugar, respectively. The gum was lower than other sugar solutions, and the adhesion was lowest in the oligosaccharide single group (-248.872) , And the hardness was the lowest in the sugar + fructose mixture, and the same results as the sensory test were obtained.

On the other hand, most of the sugar-pickled foods have a sugar content of the saturated concentration or coexist with the crystals, and the Aw at the saturated concentration of sugar (67.5%) is about 0.85. In fact, Aw is about 0.85. At this time, the most problematic is the fungus which grows in the vicinity of Aw 0.85. In the case of the peach sugar prepared by the method of the present invention, the moisture content is lower than that of the general sugar-pickled food (generally, about 25% , About 9 to 18% of peaches produced by the method of the present invention) and high sugar content (68-72 ° Brix).

The following table 2 shows the results of sensory evaluation of the peach sugar and product according to the type of sugar solution, and the sensory test score was 15 points for male and female for the inspectors, and the score was 5 points (very good) And the average value of the results obtained by the above method.

[Example 3]

[Effect of sugar solution concentration and immersion time on sugar and product quality]

[Example 3-1]

[Sugar content, moisture content and sensory evaluation by sugar concentration]

Conventionally, the sugar content of the pulp has been increased by up to 70% and the sugar content has been permeated into the pulp to prepare the sugar. However, in view of the preference of modern people, there is a tendency to prefer foods with low sugar content. In the immersion process, the sugar content: sugar (fructose) (20:80, w / w) sugar solution was adjusted to 30% and 40% concentration in two steps to prepare peach sugar and the sugar content and the sensory evaluation .

Table 3 shows the sugar content and moisture content of the sugar and the sugar according to the concentration of the sugar solution. When the concentration of the sugar solution was increased from 30% to 40%, the sugar content was increased by 2.4 ° Brix while the moisture content was decreased by 0.5%. These results are consistent with the equilibrium theory of sugar infiltration and moisture release into pulp due to osmotic phenomena. On the other hand, as a result of visual observation, the product shrinkage was slightly higher in the 40% sphere than in the 30% sphere.

Table 4 below shows the results of the sensory evaluation of the product according to the difference in the concentration of the immersion sugar solution. There was no difference in the taste, color and taste of the product, but in the case of texture, 40% The scores were low. At this time, the sensory test scores were obtained by taking the average value of the results of 5 points (very good) from 1 point (very bad) to 5 points (very good) with 15 men and 15 women as examiners.

Based on the results shown in Table 4, it was confirmed that it was best to use a sugar solution having a concentration of 30% in the preparation of peach sugar and product.

[Example 3-2]

[Sugariness, moisture content and physical properties of sugar and product per immersion time]

(1) Medicinal product per treatment (early-born, sugar + glucose, 30:70, w / w)

In order to confirm the effect of the liquid penetration effect, the change of the peach texture and the blending effect according to the immersion time, the immersion time in the sugar solution immersion process of Example 1 was controlled to 24, 48 and 72 hours to prepare respective sugars and products , And 72 hours, respectively. Then, the effect of blending, the sugar content and moisture content, and the sensory evaluation were measured.

As shown in Table 5 below, when the peach sugar was once treated with sucrose during the immersion process, the sugar content of the 48 hour non-blanched sediment was increased by 2.4 ° Brix compared to the non-blanched 24 hour sedimentation zone, And the content was decreased by 0.7%. However, as the sample was immersed in a low concentration of sugar solution for a period of 48 hours without blanching, the sugar solution was decayed and the tissue was destroyed. Thus, about 20% of the sample had to be discarded after the completion of the glucose infiltration, The 72 hour immersion product that was not used was crushed if it was touched, and 100% was discarded. On the other hand, as a result of sensory evaluation of sugar and product per immersion time, the 24-hour acupressure without blazing showed better overall acceptance than the 48-hour acupressure without blazing, The physical and flavor characteristics of the product were deteriorated.

As a result, in the peach sugar and the manufacturing method of the present invention, since the process of bake peeling the peach flesh during the immersion process is added, it is possible to prevent the decay of the sugar solution and prevent the destruction of the peach flesh tissue, It is possible to immerse in the immersion process for a long time (72 hours), so that the sugar solution penetrates evenly into the pulp, and the state of the product after the completion of the process is supposed to be much better than those of the above cases.

Table 6 shows the results of sensory evaluation of sugar and product per immersion time. At this time, the sensory test scores were obtained by taking the average value of the results of the five points evaluation (1 point (very bad) to 5 point (very good)

(2) Products with a difference in the immersion time after the basic immersion time (72 hours) The products were blended and dipped in the same manner as in the case of the sugar solution immersion step in Example 1 to prepare peach sugar content, and 24 hours The sugar content and moisture content of two sugars were compared with each other and sensory evaluation was carried out. Table 7 below shows the results of comparing the sugar content and the water content of the sugar and the product of the basic sink zone and the 24-hour additional sink zone by immersion time. As shown in Table 7, in addition to the basic immersion time for 24 hours, the sugar content was increased by 1 ° Brix from 64 ° Brix to 65 ° Brix, and the moisture content was lowered by 0.96% from 12.86% to 11.90%. As a result, there was no significant difference between the sugar content and the water content due to the additional immersion. Table 8 below shows the results of sensory evaluation of sugar and products of the basic needle zone and the 24-hour additional needle zone according to the immersion time. As shown in the table, the products immersed for only the basic time (72 hours) Color, taste and other sensory items. At this time, the sensory test scores were obtained by taking the average value of the results of the five points evaluation (1 point (very bad) to 5 point (very good) Table 9 shows the results of physical properties of the sugar and product of the basal area and the 24-hour basal area by immersion time, showing a slight difference in terms of elasticity, cohesion, adhesion and firmness. , But there was no significant difference in physical properties of sugar and product due to additional immersion.

[Example 4]

[Effects of drying conditions on the quality of sugar and product]

Peach varieties were prepared by using hot beverages such as hot air drying method, dry method using agricultural product drier, and freezing vacuum method in the drying step after the sugar solution immersion in the process of producing the peach sugar, Drying method was used to compare the sugar content, moisture content, and color of the peach sugar, respectively.

(1) Hot air drying method

For the purpose of small size experiment, it was dried by hot air using a cabinet dryer which is widely used for general food drying. As a result, there was a difference in the drying state depending on the number of the cabinet heat plates, and it was found that it was difficult to maintain the uniformity of the products because the drying states of the surfaces contacting the hot plate and the surfaces not contacting the hot plate were different from each other.

(2) Drying method using agricultural product dryer

Drying using the agricultural product dryer was superior to that of a small test dryer for hot air drying because it had a blowing device. The uniformity was high and it was possible to produce a large amount in large quantity, which was useful for practical use.

(3) Freezing vacuum drying method

A method of sublimating and drying ice at a degree of vacuum of 0.1 to 2 torr while keeping the sample at a temperature of minus 70 ° C and rapidly frozen, and there is a method of drying in such a range that the color, taste, In the present experiment, as shown in Table 12 below, it was found that the degree of preference was lower than that of general drying.

The moisture content, chromaticity, and physical properties of the above drying method were as shown in Tables 10 and 11. Table 12 below shows the results of the sensory evaluation of sugar and products by the drying method. At this time, the sensory test scores were obtained by taking the average value of the results of the five points evaluation (1 point (very bad) to 5 point (very good)

As shown in Table 12, the results of the comparison of the dryness by the drying method were the best in the maintenance of the dryer color and maintenance of the uniformity using the general purpose dryer, which is a general agricultural product dryer. Therefore, in the commercialization process of the peach sugar and the product of the present invention, drying using the agricultural product dryer (drying process after immersion of the sugar solution) was found to be most suitable considering the physical properties and the taste of the product.

[Example 5]

[Effects of citric acid, calcium chloride and ascorbic acid treatment on product quality]

(1) Enhancement of product taste by citric acid treatment

Citric acid is one of the tribasic acids that are widely found in the natural world and are known to be found in many fruits with acidity. In addition, it is widely used for helping the taste of beverages and cookies because it is metabolized completely as one of the normal metabolites in the body. Table 13 below shows the results of the acidity and sensory evaluation of the peach sugar and the product obtained by adding citric acid to the sugar solution during the sugar solution immersion process in Example 1, and as shown in Table 13 below, citric acid was added in an amount of 1% In the case of sugar bean paste, the taste was fresh and tasted, and the acidity was very low at 0.01%, which did not show any significant difference. However, there was no significant difference in the food content by 0.01% Respectively. As shown in the above, it was concluded that the addition of citric acid, as in the peach sugar and the preparation method of the present invention, is very effective in improving the taste of the sugar and the product. At this time, the sensory test scores were obtained by taking the average value of the results of the five points evaluation (1 point (very bad) to 5 point (very good)

(2) Calcium chloride treatment for hardness control

As shown in Table 14, when the calcium chloride, which is generally used as a hardener for processed food, was added to the immersion sugar solution in an amount of 1%, the peach sugar was produced in the same manner as in Example 1. As a result, But ginseng, firmness and chewiness showed low results. In addition, there was no significant difference between the calcium chloride treated area and the untreated area, and the treatment effect was negligible. Table 15 below shows the results of sensory evaluation of sugar and products by calcium chloride treatment. At this time, the sensory test scores were obtained by taking the average value of the results of the five points evaluation (1 point (very bad) to 5 point (very good)

(3) Ascorbic acid treatment for browning inhibition

Ascorbic acid, which has a strong reducing power, is also known to be used as an antioxidant. In this experiment, ascorbic acid was added to the immersion sugar solution in an amount of 0.3% to prepare peach saccharide and product as in Example 1, and then compared with the untreated sphere to examine the effect of preventing variability.

That is, as shown in Table 16, when the amount of ascorbic acid added to 0.3% of Hunter L was 37.41, the brightness of the product was significantly improved as compared with 33.29 of the untreated lot. On the other hand, the b value (yellowness) in the a-value (redness) was higher in the treatment group than in the non-treatment group, but showed no difference in the Munsell value. Table 17 below shows the results of sensory evaluation of the sugar and the product according to the treatment with ascorbic acid. At this time, the sensory test scores were obtained by taking the average value of the results of the five points scoring method from 1 point (very bad) to 5 points (very good), with 15 men and 15 women as examiners. As a result of the sensory evaluation on the ascorbic acid treatment, the treatments showed excellent taste, texture and color as compared with the untreated treatments. Especially, the peaches were evaluated in taste and color, It was shown that the peach sugar and product made with cornbic acid - added sugar solution were effective in improving the sensory quality.

[Example 6]

[Effect of peeling process on products]

The peeling process was omitted and blanching treatment was conducted to prepare a plurality of sugar chains and subjected to sensory evaluation. As a result, as shown in Table 18, the texture felt in the mouth was very rough and low scores were obtained. Therefore, when the peeling process is omitted and the gum is processed, the taste of the sugar and the product is lowered. Therefore, it has been found that the peeling process is necessary as in the case of the present invention at the time of peach sugar production. At this time, the sensory test scores were obtained by taking the average value of the results of the five points evaluation (1 point (very bad) to 5 point (very good) Table 19 shows the physical properties of sugars and products according to the presence or absence of the peeling process. It shows that there is not a significant difference between the peeling process and the physical properties of the peach sugar and product .

[Example 7]

[Effect of Packing Material and Packing Method on Shelf-life of Product]

In the case of not boiling the pulp at the time of manufacture, there was corruption and discoloration of the product such as the occurrence of insects or discoloration after 3 months of storage, but if the pulp was blanched with the sugar solution, after storage for 3 months, And Table 20 below shows that there is no significant difference in the product flavor according to the kind of the material as a result of the sensory test after storing the product per 3 months according to the packaging material.

The results of sensory evaluation after storage for 3 months according to packaging methods are shown in Table 21 below. According to the packaging method, in the case of the vacuum packaging, the sugar and the fruit were severely adhered to each other and the commerciality was very poor. In case of the nitrogen filled packing, the sensory test showed a slightly higher score. In the case of the nitrogen filled packing, However, the present invention did not show any significant difference from the case of the pressure-bonded adhesive layer.

In the sensory evaluation of the sugar and product after storage for 3 months according to packaging materials and packing methods in Tables 20 and 21, the sensory test score was 15 (male and 15 female) Good). The average value of the results obtained by the five-point rating method was obtained.

As described and demonstrated in detail above, the present invention provides a method for producing the peach sugar. When the peach sugar is produced by the production method of the present invention, the processed food can be produced with excellent storage stability, excellent taste, and improved palatability such as flavor and color. Thus, And can greatly contribute to improving the dietary life of the general public.

Claims (10)

Cutting the peach to nucleate, peel, and then slice; Dipping the sliced peach flesh in a sugar solution adjusted to 30 ° Brix for 22 to 26 hours, blending for 1 to 2 minutes at 100 ° C., and then dipping the sugar solution for 22 to 26 hours at 27 ° Brix; Removing excess saccharide solution from the peach flesh in which the sugar solution immersion is completed and drying it; And a step of blending the dried peach flesh with a citric acid solution which has been dried, and then drying it again using a hot air drier. The method according to claim 1, wherein the sugar solution is at a concentration of 25 to 35%. The method according to claim 1, wherein a solution in which the ratio of sucrose to fructose is 15:85 to 25:75 (w / w) is used as the sugar solution. The process according to claim 1, wherein 0.8 to 1.2% (w / v) citric acid is added to the sugar solution. The process according to claim 1, wherein 0.25 to 0.35% (w / v) ascorbic acid is added to the sugar solution. The method according to claim 1, wherein the peach sugar is dried using an agricultural product drier. The method according to claim 1, further comprising a step of performing a sweetening treatment for sugar correction according to the immersion step. A peach meal produced by the method of claim 1. The peach sugar according to claim 8, wherein the water content is 9 to 18%. The peach sugar according to claim 8, wherein the sugar content is 68 to 72 ° Brix.