KR100392030B1 - Composite of japanese apricot candy - Google Patents

Abstract

The present invention relates to a composition of a plum candy, and more particularly, a plum powder prepared by lyophilization of dried plum meat heated under steam and then pulverized, and the concentrated plum concentrate after pulverizing and juiced plum meat heated under steam It is an object of the present invention to provide a composition of plum candy configured to give the efficacy and aroma of plum by mixing with, starch syrup, and water.

In addition, the present invention for achieving the above object is 1 to 4% by weight, 1.2kgf of plum powder prepared by pulverizing after lyophilized at -70 ℃ the heat treated plum meat for 40-50 seconds at a steam pressure of 1.2kgf / cm3 1-4% by weight of plum concentrate, 36-50% by weight sugar, 41-49% by weight syrup, water 7 It is to provide a composition of a plum candy characterized in that the composition is composed of ~ 15% by weight.

Description

Composition of plum candy {COMPOSITE OF JAPANESE APRICOT CANDY}

The present invention relates to a composition of a plum candy, and more particularly, to process the plum flesh to make a plum powder and plum concentrate, and then mixed with sugar, syrup, and water composition of the plum candy to have the efficacy of plum It is about.

Generally, Plumus mume Sieb. Et Zucc is a nuclear fruit belonging to Prunus Linn, whose flowers have been cultivated in various places with an emphasis on ornamental use. During mid-June, it was harvested blue and used a lot as a raw material for producing plum wine, pickles, and juices.

On the other hand, as a domestic study of plums, the effects of omega aqueous extract on the intestinal motility movement, the study on the liver dystomicides of omae liver, the study on the fragrance component of plum, Changes in Major Components during Maturation and Production of Plum Wine, Research on the Effect of Cancer Cell Proliferation on Plum Extracts, Effects of Plum Concentrate on Recovery after All-out Exercise, and Aerobic Effects of Oral Plum Extract Oral Administration The changes in athletic ability, etc., and the patents related to plums in Korea include 'manufacturing method of plum extract', 'manufacturing method of plum seed', 'processing method of plum', 'manufacturing method of plum drink', 'plum juice' Manufacturing method ',' carbonated beverage with the theme of plum and its manufacturing method ',' manufacturing method of plum wine ',' manufacturing method of dried plum ', and' method of extracting oil from plum seed '.

In addition, the research on the plums was extensively conducted in Japan, and among them, the research on umeboshi (pickled plum pickles) is the most 'study on the change of tissues and ingredients in the salt of plum', Many researches have been conducted on extract ingredients, research on pharmacological properties of plum, research on hygiene of plum, and research on the dissolution and changes of fruit components in the process of making plum wine.

In particular, the pharmacological properties of plum are known to be effective in improving constitution due to anti-alkali, anti-allergic, and anti-allergic effects, as well as high blood pressure, diabetes, diarrhea, and especially dietary fiber. In addition, the medicinal effects recorded in various oriental medicines such as herbal tree, new agricultural herbaceous plant, and Myeongrok, etc. include chronic cough, fever and thirst caused by fever, old school day, chronic diarrhea, hemorrhoids and bloody stool. , Hematuria, wife's blood shelf, round acute abdominal pain caused by roundworm or vomiting, hook tapeworms, fever is recorded.

However, plums with the above effects have been used to make pickles, extracts, juices, liquor, dried plum granules, and so forth, and there is no attempt to develop a method for preparing candy that is easy to eat and portable for children and adolescents.

The present invention has been made in order to improve such a conventional problem, the plum powder prepared by lyophilizing the dried plum meat heated under steam, and then pulverized and juiced plum juice heated under steam, concentrated concentrated plum concentrate It is an object of the present invention to provide a composition of plum candy configured to preserve the color, efficacy and aroma of natural plum by mixing with syrup, syrup and water.

1 is a manufacturing process diagram illustrating the manufacturing process of the present invention.

In order to achieve the above object, the present invention is 1 to 4% by weight, 1.2kgf / cm3, prepared by pulverizing and then pulverizing the plum flesh heat-treated at -70 ℃ for 40-50 seconds at a steam pressure of 1.2kgf / cm3 After pulverizing and juice the heat treated plum meat for 40-50 seconds at the steam pressure of 1-4% by weight of plum concentrate concentrated to 60-70 Brix, 36-50% by weight sugar, 41-49% by weight starch syrup, water 7-15 It provides a composition of a plum candy characterized in that the composition by weight.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

In the present invention, after harvesting the plum when the surface color of the plum starts to have a light yellowish color in May to June, after washing twice with a bubble generator attached to the leaf vegetable, the fruit surface is not wounded and then dried. Then, the washed plums are treated for about 40 seconds under a steam pressure of 1.2 kgf / cm 3, and when the color is pale yellow, they are taken out and cooled naturally.

TABLE 1

Table 1 is a table showing the change in the quality of the plum for each steam treatment time, as a result of treatment for 10 to 50 seconds at a constant steam pressure (1.2kgf / cm 3) to inactivate the oxidase of the plum powder, the plum does not fall off 40 seconds is the most desirable treatment time for easy separation of pulp and seed.If steam treatment time is shorter than 40 seconds, there is a part remaining in the state of live plum. There was a possibility of discoloration, which was not suitable.

At this time, the chilled plum after steaming is separated by using a knife or a seed separator to separate the seed and the flesh, and then rapidly frozen the flesh to -70 ℃, the moisture of the frozen plum flesh using a vacuum freeze dryer The freeze drying is carried out to 10% or less.

In addition, the dried plum is pulverized to 200mesh or less using a high-speed grinder, the plum powder thus prepared can be well preserved without decolorization during storage.

TABLE 2

Table 2 is a table showing the changes in the major components of each of the storage period when stored in a glass bottle of 100g each of live plum powder and plum powder at room temperature 23 ± 2 ℃, made of powder by lyophilizing the fresh plum In the case of L, a, and b values, all changes occurred, whereas oxidase activity occurred, whereas the plum powder steamed for 40 seconds showed little change in chromaticity.

On the other hand, the production of plum concentrate is separated from the seed and the flesh in the cleansed plums in the seed separator, and then crushed only finely to make juice easier, juice only juice solution in a hydraulic juicer, and then remove the remaining flesh The juice of the pickled plum is placed in a concentrator equipped with a fragrance collecting means and concentrated at a temperature of 85 ± 5 ℃ for 5-7 hours until the soluble solid content is 60-70 Brix to obtain a plum concentrate. .

In addition, the method of preparing a plum candy is a mixture of plum powder, plum concentrate, sugar, starch syrup, and water, and then concentrated by heating to 140 ~ 150 ℃. At this time, using a vacuum concentration facility and a stirrer When the temperature of the mixture is low or high, the raw material does not show its normal physical properties, but it recedes or carbonizes. Therefore, after the temperature rises, the heating is quickly stopped and the plum powder, plum concentrate, plum powder + plum concentrate is concentrated. The mixture is added quickly to proceed with stirring. At this time, a method of increasing the preference of plum candy by adding plum flavor or food coloring may be devised.

The mixture must be cooled quickly while being put into a molding mold. The prepared candy can be packaged individually or to a certain weight in a packaging container through which moisture or gas cannot pass.

Plum candy produced by the above method was found to be a processed food containing excellent functionality.

In order to select the optimum blending ratio of the plum candy using the above results, as shown in Table 3, 1% by weight, 2% by weight, 4% by weight of the plum candy was prepared, and the sensory test was performed. When the amount of the plum powder added 2% by weight was found to be most preferred.

TABLE 3

In particular, as a result of preparing plum candy by adding plum concentrate in the same amount as the plum powder, the addition amount of plum concentrate was found to be the most preferable 2% by weight. In Table 4 below, 36% by weight, 43% by weight, 50% It shows the result of making plum candy with the added amount of sugar by weight, and the most preferable amount of added sugar was 43% by weight. At this time, the type of sugar was prepared from white sugar, yellow white sugar, and three-temperature sugar. The color and taste of the kind were similar, so the taste was high.

TABLE 4

Here, the mixing amount of starch syrup and sugar can be harmonized to form a candy form, and the results of mixing ratios with sugar alternately to select a suitable mixing amount of starch syrup are shown in Table 5. For example, 36 wt% of sugar The candy was prepared by adding 50% by weight of starch syrup to 43% by weight, which was the same as sugar.

TABLE 5

In particular, as shown in Table 6 below, the addition of water facilitates the mixing of sugar and starch syrup, and serves to mix evenly when stirring. The amount of water is added to 7% by weight, 12% by weight, and 15% by weight, respectively, to add candy. As a result of preparation, the preferred amount of addition was 12% by weight.

TABLE 6

In addition, it is possible to enhance the fragrance by mixing the artificial artificial flavor at 0.1 to 0.05% by weight.

According to the present invention as described above, the steam treatment method of the plum, which can prevent the color change during long-term storage by inactivating the oxidase enzyme of the plum powder, the manufacturing method of the candy using the same and its products as basic technical gist Of course, within the scope of these basic technical ideas, many other modifications are possible to those skilled in the art.

The present invention configured as described above is composed of a plum powder and a plum concentrate prepared to suppress the activity of the oxidase by heat treatment under steam, it is possible to preserve the natural color of the plum as it is, such as natural citric acid contained in natural plum It will contain the ingredients as it is to provide an effect having excellent functionality such as fatigue recovery.

Claims (4)

1 to 4% by weight of plum powder prepared by lyophilization of pulverized plum meat, which was heat-treated for 40 to 50 seconds at a steam pressure of 1.2 kgf / cm 3 and 40 to 50 seconds at a steam pressure of 1.2 kgf / cm 3 After pulverizing and extracting the plum flesh, the plum concentrate is concentrated to 60 to 70 Brix, 1 to 4% by weight, sugar 36 to 50% by weight, starch syrup to 41 to 49% by weight, and water by 7 to 15% by weight. The composition of the candy. delete delete delete