KR100865527B1 - Composition for confectionary using pear-slurry and method thereof - Google Patents

Abstract

A composition for snack using pear slurry and a manufacturing method thereof are provided to enhance processing quality of pears and to promote the stable consumption of pears by producing a composition for snack with the new form through selecting gathered pear and processing the flesh having bad marketability of the pear. A method for preparing a composition for snack using pear slurry comprises (i) a step for manufacturing pear slurry by, after peeling the skin of pear, removing the seed of pear and pulverizing it, adding the vitamin C to the pear flesh to prevent browning, adding sugar, dissolving and concentrating it; and (ii) a step of obtaining a composition for snack by, after adding white bean stuff, powdered agar and sugar into the pear slurry and homogenizing the white bean stuff, adding ion malt syrup and sugar ester and concentrating it.

Description

Composition for confectionery using pear slurry and its preparation method {Composition for Confectionary Using Pear-Slurry and Method Thereof}

The present invention relates to a method for producing a pear slurry and a composition for confectionery using the same. More specifically, among the pears collected for farmhouse harvest, pears that are in good condition are good for merchandise, and damaged pears are crushed to remove peeled skin and ovary. In addition, vitamin C and white sugar are added to concentrate the preparation of the slurry, and the sugar mixture mixed with white sugar and powdered agar is added sequentially to concentrate and then concentrated to obtain a confectionary composition. It is composed. This composition is used to make sweets such as Jelly and Monaka.

Pears are harvested in the fall, and large, commercial pears are sold as fresh fruits in winter, because they have poor shelf life. Over-produced or substandard (size, chromatic) pears are mostly sold as raw fruit because they do not have any processing method, and only a small portion of pear juice is used for bulgogi or cold noodles. However, pear juice has a very low consumer response due to severe browning, and pear drinks have also experienced a sharp drop in demand. Spread of the present invention is similar to jam (jam), but no browning phenomenon, less sweetness and good spreadability. The types of jams that are commercialized in Korea and the world include strawberry jam, grape jam, apple jam, fig jam, pineapple jam, blueberry jam, raspberry jam, apricot jam, orange marmalade, peach jam and cranberry jam. Because of this difficulty, jams or spreads made with do not exist. In food terms, spreads are similar to those used to eat soft and tasty breads with butter or cheese on bread for similar purposes as jam. In general, jams made using strawberries, grapes, apples, etc. have high concentrations, which are poor in spreadability and often lumpy, causing inconvenience in eating. However, the pear spread of the present invention has little sweetness and is not sticky and has good spreadability. It can be eaten or eaten as it is.

Pear (pear, scientific name; Pyrus) is a generic term dicotyledonous plants in the Rosaceae Rosales pear deciduous tall tree or shrub with white flowers and sepals and petals are 5 pieces each. The rind is brown or greenish brown, and the pulp contains stone cells. 2-5 pistils, several surgery. Fruits are made by the development of flower chin, based on 2 to 5 threads, and seeds are black. It is mainly distributed in temperate regions of Eurasia. There are about 20 species in the world, and they are divided into three varieties: Japanese pears, Chinese pears, and Western pears.

In Korea, pear trees were cultivated from the Samhan period, and in the end, Korean cultivated varieties such as yellow pear and blue pear. During the Japanese colonial period, Jangyangrang and Mansamgil were cultivated, and new varieties, Shingo, were distributed. Currently, Jangbaekrang and Mansamgil occupy about 90% of the total cultivated area. The pear has about 80% of the edible portion of the fruit, 85-88% moisture, and 50 calories. As an alkaline food, the main component is carbohydrate and contains 10 to 13% of sugars (fructose and sucrose), organic acids such as malic acid, tartaric acid and citric acid, vitamin B, vitamin C, fiber and fat. The abdomen is effective for bronchial diseases, cold, relieve, asthma, etc., help defecation and diuretic effect. Eliminate sputum and cough, relieve symptoms when the neck is hungry or hungry, sore, helps to heal boils, and other detoxification to eliminate hangovers. Eat raw or make juices, canned goods, jams, and cooked foods. Pear jam, in particular, goes well with many foods and is used as an ingredient in a variety of dishes. Because it contains the enzyme, you can grind the meat when you lighten it. Stone cells and dietary fiber in the stomach are excellent in intestinal effect, Luteolin is very effective in bronchitis, sputum and cough, Quercetin is excellent in antioxidant activity, and aspartic acid is good for hepatic activity and main poisoning. It is known.

Pear has a variety of physiological activities as described above, but the processing method is limited, it is difficult to make a processed food using the pear was not available in various forms. In the present invention, many ships are being produced in the central region, especially in Anseong, Icheon, and Yeoju, Korea, while researching various ways to enhance the competitiveness of fruit farms. As the price rises, the purchase of imported fruits increases, leading to a decrease in consumption of domestic pears, which is causing difficulties for pear farmers. In particular, Korea's agriculture, which has a lot of items with weak price competitiveness due to the free trade agreement (FTA) with Chile and the United States, is undergoing major changes. In addition, fruit farmers are not an exception, and it is urgent to increase income and promote stable consumption. However, since the pears are not widely used for processing, they are not only used for reproductive purposes but also need to develop innovative ways to increase consumption.

Therefore, the present invention not only improves added value by using a damaged pear before harvesting or during cultivation or develops a new processing method based on over-produced pears, but also reduces costs and space required for pear storage. Providing the desired product will increase the added value of the pears, thereby promoting income growth and consumption of the fruit farmers.

Although there is no prior art related to the present invention, Korean Patent Publication No. 2000-0056646 (a storage fruit jam and its manufacturing method) is hydrolyzed to low methoxyl pectin by adding pectin esterase to figs, apples, strawberries, and grapes, and calcium as a crosslinking agent. Add low sugar fruit jam.

Korean Patent Laid-Open Publication No. 2005-0111525 (the sauce and its manufacturing method) may include mayonnaise, sugar, and vinegar on ground products such as bananas, kiwis, apples, pears, oranges, tomatoes, peaches, bloccoli, cucumbers, carrots, cabbage, radish, and cabbage. This is a method of making a vegetable sauce by putting your back and aging.

Korean Patent Publication No. 2001-0065087 (Manufacturing method of health drink made by mixing pear and Chinese herbal medicine) is to freeze and then thaw crushed pear flesh to mix white sugar, ginger, whole pepper, jujube, donkey, cheongung and honey and Extracted at high pressure, cooled, juiced and filtered to add flavoring, degassing and sterilization. However, these are different technical configurations from the present invention.

The present invention is to screen the harvested pears to process the pulp of the poor commercial pear to make a new composition for confectionery to improve the processing aptitude of the pear and promote the stable consumption of pears.

The present invention is to select the harvested pears and process the flesh of pears with poor marketability to make a new type of composition for confectionery to obtain a pear slurry using pear flesh as a material in order to increase the processing aptitude of the pear and promote the stable consumption of pears To add a variety of materials to the pear slurry to provide a composition for a confectionery using the pear slurry and a method for producing the same.

The present invention is to provide a ship processed goods such as yokan or monaka by using the remaining boat or damaged boat after the ship collected from the farmhouse. Yokan and Monaka, which are processed pears, have the characteristics of soft jelly and the crunchyness of the stone cells of the pear.

In addition, the present invention by processing the pears as described above can facilitate the storage and distribution of pears and the eating of pear-flavored products that can easily taste the pears to facilitate the consumption of pears to contribute to the increase in income of fruit farmers.

In the present invention, after crushing the damaged pear peeled and pulverized pear flesh, to prevent browning by adding vitamin C and white sugar to concentrate to prepare a slurry, mixed white sugar and powdered agar Concentrated by adding sugar white platinum and ion maltose syrup in order to one slurry, it is composed of the step of obtaining a confectionery composition. This filling is used to make sweets such as Jelly or Monaka.

Hereinafter, the present invention will be described in more detail by the following steps.

<Bashley manufacturing stage>

The flesh of the pear, which is a raw material, was used to receive damaged pears from the collected pears for harvesting from the Anseong Marching Cooperative Federation. Wash the damaged pears with purified water, put them in the peeler, peel the pears, split them into quarters, remove the seeds of the pears, put the pulpy flesh into the crusher, crush and crush and crush the pear pulp.

In order to prevent browning of pear flesh, 5-15 parts by weight of purified water is added to 100 parts by weight of pear flesh, and 0.1-1.0 parts by weight of vitamin C (ascolic acid) is added to prevent browning of pear flesh. The acidity of ascorbic acid (C6H8O6) is stable because it is slightly acidic at 0.4 to 0.5 pH (pH 3.0 of aqueous solution). The amount of vitamin C added is preferably 0.4 to 0.6 parts by weight based on 100 parts by weight of pear flesh, but preferably 0.5 parts by weight is suitable for browning prevention and is advantageous in terms of manufacturing cost. Vitamin C is a vitamin that helps collagen synthesis, action as an antioxidant, absorption of iron in the small intestine, and is involved in carnitine biosynthesis and immune function. As a vitamin fortifying agent in foods, it is effective in preventing milk powder, oxidation of food, maintaining freshness, color aid, and discoloration. It is used for fruit juice, canned fruit and jam, and is used for antioxidant of beer and prevention of discoloration of raw meat.

To 100% by weight of pear flesh treated with anti-browning, 35-45 parts by weight of baekbaek sugar (manufactured by Samyang) was completely dissolved while heating, and then concentrated in vacuo to a concentration of 50Bx or higher, preferably 50-60Bx. To prepare. The amount of white sugar is 40 parts by weight per white, compared to 100 parts by weight of pear pulp in terms of workability and manufacturing cost. 1 is a pear slurry manufacturing process chart of the present invention.

<Steps for preparing a composition for cookies>

25 to 30 parts by weight of sweetened white sediment (Surim Food Products) and 0.5 to 1.5 parts by weight of powdered agar (Fine Agar Products) are mixed well with 25 to 35 parts by weight of the pear slurry obtained in the pear slurry manufacturing step relative to 100 parts by weight of the confectionery composition. After that, 25 to 30 parts by weight of white sugar (manufactured by Samyang Co., Ltd.) is added thereto, followed by heating to 50 ° C. or lower, preferably 40 to 50 ° C., to completely dissolve the crystals of the white sugar, and to disperse the sugar white homogeneously. 15 to 20 parts by weight of ion maltose syrup (target product) is added to the mixed solution of sweetened white gold, powdered agar and white sugar in the slurry, and concentrated completely to 72 to 76 Bx under vacuum. . At this time, in order to increase the water-retaining ability of the gelling agent and to prevent water repellent, 0.01 to 0.05 parts by weight of sugar ester (Ishinshin emulsified product) is added to 100 parts by weight of the confectionery composition to obtain a confectionery composition.

<Yankan / Monaka production>

The confectionery composition obtained as described above is injected into a single yokan polyethylene (PE) bag in a packing packaging machine through a hopper and molded, and then the product packaged in the bag is cooled at room temperature for 10 to 24 hours to form a gel. Get In the same way, the filling is placed in the Monaka container and the Monaka product is obtained in the same way as the yokan. Figure 2 is a process chart showing the process of making the two stages of the pear yanggang pear and pear Monaka.

The present invention includes a confectionary composition obtained by the above-mentioned method.

The present invention includes a food containing the composition for confectionery obtained by the above-mentioned method.

The present invention includes yokan made from the composition for confectionery obtained by the above-mentioned method.

The present invention includes monaka made from the composition for confectionery obtained by the above-mentioned method.

Hereinafter, the contents of the present invention will be described in detail through production examples, examples, application examples, and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

Preparation Example

In order to prevent browning on the pear flesh obtained as described above, 10 parts by weight of purified water and 0.5 parts by weight of vitamin C were added to 100 parts by weight of pear flesh. And to 100 times by weight of pear pulp in the pear flesh, 40 parts by weight per white was added to dissolve and concentrated to prepare 1.2 kg of pear slurry with a concentration of 50Bx.

<Example 1-4>

As shown in the composition of Table 1 below, the sugar slurry obtained in the preparation example was well mixed with sugary white gold and powdered agar, and then added white sugar, heated to 50 ° C. or lower to dissolve the white sugar, and homogeneously dispersed sugar white platinum. Got. Ionic maltose syrup and sugar ester were added to the mixed solution, and the mixture was completely concentrated until 74 Bx to obtain a confectionary composition.

Table 1. Compounding ratio of Examples 1-4 (unit; weight part value of each composition, relative to 100 parts by weight of the composition for confectionery)

division Example 1 Example 2 Example 3 Example 4 White sugar 26.99 27.696 29 30.99 Baxler 27.5 27 26 25 Sweetened white gold 27.5 27 26 25 Powdered agar One One One One Ion malted starch 17.0 17.3 17.994 18.002 Sugar ester 0.01 0.004 0.006 0.008 system 100 100 100 100

<Application Example 1> Yokan production

The confectionary filler obtained in Example 1-4 was injected into a yokan polyethylene (PE) bag in a packing machine through a hopper and molded, and then the product packaged in the bag was cooled at room temperature for 24 hours to form a gel. The product was obtained.

<Application Example 2>; Monaka Manufacturing

In Example 1-4, the packing material was placed in a storage container and allowed to cool at room temperature for 12 hours, followed by gel formation, followed by filling in Monaka blood made of rice after 5 hours to complete a Monaka product.

<Test Example>; Sensory evaluation

Five-point scale method for color, taste, and texture for 12 well-trained elementary, middle, and high school students (male 2, female 2) by making yokan from the confectionery filling obtained in Example 1-4. None, 3: normal, 5: very good), the sensory test was carried out and the results are shown in Table 2 below. As a control, it was compared with the yokan (Hataetai Confectionery) sold in the market.

Table 2. Sensory Test Results

division Control Example 1 Example 2 Example 3 Example 4 Color 3.412 4.164 3.984 3.876 4.026 flavor 3.648 4.028 4.126 4.368 4.462 Organization 3.986 4.126 4.018 4.264 4.368

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

1 is a process chart for preparing a pear slurry of the first step of the present invention.

2 is a confectionery composition and confectionery manufacturing process using the pear slurry of the second step of the present invention.

Claims (6)

Peel the pears, remove the seeds and grind them, add vitamin C to the obtained pear flesh to prevent browning, dissolve by adding white sugar, and concentrate to prepare pear slurry. And adding white sugar and homogeneously dispersing sweetened white gold, and then adding ion maltose syrup and sugar ester to concentrate to obtain a confectionary composition. The method of claim 1, wherein 5 to 15 parts by weight of purified water and 0.1 to 1.0 parts by weight of ascorbic acid are added to the separated pear flesh to prevent browning. Method of Preparation of Composition The method of claim 1, wherein the pear slurry is prepared by dissolving 35 to 45 parts by weight per white sugar per 100 parts by weight of pear flesh in a pear flesh, and then concentrating it to a concentration of 50 Bx or more. Way The method according to claim 1, wherein 25 to 30 parts by weight of sweetened white gold and 0.5 to 1.5 parts by weight of powdered agar are mixed with 25 to 35 parts by weight of pear slurry based on 100 parts by weight of a confectionary composition, and then 25 to 30 parts by weight of white sugar is added and dissolved. And homogeneously dispersing the sweetened white gold to add 15 to 20 parts by weight of ion maltose syrup and 0.01 to 0.05 parts by weight of sugar ester and concentrate it to 72-76Bx. Yokan made from the composition for sweets obtained by the method of claim 1 Monaka made from the composition for sweets obtained by the method of claim 1

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