KR101203950B1 - Method for producing strawberry sugaring and strawberry sugaring produced by the same - Google Patents
Method for producing strawberry sugaring and strawberry sugaring produced by the same Download PDFInfo
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- KR101203950B1 KR101203950B1 KR1020120053151A KR20120053151A KR101203950B1 KR 101203950 B1 KR101203950 B1 KR 101203950B1 KR 1020120053151 A KR1020120053151 A KR 1020120053151A KR 20120053151 A KR20120053151 A KR 20120053151A KR 101203950 B1 KR101203950 B1 KR 101203950B1
- Authority
- KR
- South Korea
- Prior art keywords
- strawberry
- strawberries
- chitosan
- sugaring
- solution
- Prior art date
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- 241000220223 Fragaria Species 0.000 title claims abstract description 79
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims description 61
- 235000016623 Fragaria vesca Nutrition 0.000 title claims description 60
- 238000004519 manufacturing process Methods 0.000 title description 6
- 238000009923 sugaring Methods 0.000 title 2
- 229920001661 Chitosan Polymers 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 23
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 12
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 12
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 9
- 239000011248 coating agent Substances 0.000 claims abstract description 9
- 238000000576 coating method Methods 0.000 claims abstract description 9
- 238000005406 washing Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 5
- 235000000346 sugar Nutrition 0.000 claims description 11
- 235000021067 refined food Nutrition 0.000 claims description 9
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 8
- 238000010791 quenching Methods 0.000 claims description 8
- 230000000171 quenching effect Effects 0.000 claims description 8
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 6
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 2
- 210000002445 nipple Anatomy 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims 1
- 235000021012 strawberries Nutrition 0.000 abstract description 16
- 238000003860 storage Methods 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 7
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000010208 anthocyanin Nutrition 0.000 description 4
- 229930002877 anthocyanin Natural products 0.000 description 4
- 239000004410 anthocyanin Substances 0.000 description 4
- 150000004636 anthocyanins Chemical class 0.000 description 4
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 4
- 235000011957 flavonols Nutrition 0.000 description 4
- 235000015110 jellies Nutrition 0.000 description 4
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 4
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 3
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 3
- 235000021028 berry Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 235000005875 quercetin Nutrition 0.000 description 3
- 229960001285 quercetin Drugs 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- -1 EA-glycoside Polymers 0.000 description 2
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 2
- UUIQMZJEGPQKFD-UHFFFAOYSA-N Methyl butyrate Chemical compound CCCC(=O)OC UUIQMZJEGPQKFD-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- OBNCKNCVKJNDBV-UHFFFAOYSA-N ethyl butyrate Chemical compound CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 2
- 150000002206 flavan-3-ols Chemical class 0.000 description 2
- 235000011987 flavanols Nutrition 0.000 description 2
- 150000007946 flavonol Chemical class 0.000 description 2
- 150000002216 flavonol derivatives Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229930182470 glycoside Natural products 0.000 description 2
- 150000002338 glycosides Chemical class 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- IYRMWMYZSQPJKC-UHFFFAOYSA-N kaempferol Chemical compound C1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 IYRMWMYZSQPJKC-UHFFFAOYSA-N 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- NUKZAGXMHTUAFE-UHFFFAOYSA-N methyl hexanoate Chemical compound CCCCCC(=O)OC NUKZAGXMHTUAFE-UHFFFAOYSA-N 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- TWCMVXMQHSVIOJ-UHFFFAOYSA-N Aglycone of yadanzioside D Natural products COC(=O)C12OCC34C(CC5C(=CC(O)C(O)C5(C)C3C(O)C1O)C)OC(=O)C(OC(=O)C)C24 TWCMVXMQHSVIOJ-UHFFFAOYSA-N 0.000 description 1
- PLMKQQMDOMTZGG-UHFFFAOYSA-N Astrantiagenin E-methylester Natural products CC12CCC(O)C(C)(CO)C1CCC1(C)C2CC=C2C3CC(C)(C)CCC3(C(=O)OC)CCC21C PLMKQQMDOMTZGG-UHFFFAOYSA-N 0.000 description 1
- UBSCDKPKWHYZNX-UHFFFAOYSA-N Demethoxycapillarisin Natural products C1=CC(O)=CC=C1OC1=CC(=O)C2=C(O)C=C(O)C=C2O1 UBSCDKPKWHYZNX-UHFFFAOYSA-N 0.000 description 1
- 229920002079 Ellagic acid Polymers 0.000 description 1
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 1
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000004883 caffeic acid Nutrition 0.000 description 1
- 229940074360 caffeic acid Drugs 0.000 description 1
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 229960002852 ellagic acid Drugs 0.000 description 1
- 235000004132 ellagic acid Nutrition 0.000 description 1
- 229920001968 ellagitannin Polymers 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 1
- 235000001785 ferulic acid Nutrition 0.000 description 1
- 229940114124 ferulic acid Drugs 0.000 description 1
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229920002824 gallotannin Polymers 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000008777 kaempferol Nutrition 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 description 1
- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
Abstract
Description
본 발명은 딸기를 키토산 수용액에 침지하여 코팅한 후, 올리고당을 혼합하고 급냉하여 제조하는 것을 특징으로 하는 딸기 당절임의 제조방법 및 상기 방법으로 제조된 딸기 당절임에 관한 것이다.The present invention relates to a method for preparing strawberry marinated and strawberry berry prepared by the above method, wherein the strawberry is immersed in a chitosan aqueous solution and coated, followed by mixing and quenching oligosaccharides.
딸기(Fragaria ananassa Duch.)는 장미과(Rosaceae)에 속하는 다년초로 향기와 색상이 우수하며, 신맛과 단맛이 잘 조화되어있고, 독특한 향기를 갖는 과채류로서 오래전부터 봄철에 애용되어 왔다. 특히 비타민 C의 함량이 다른 과일에 비하여 높아 생식용으로써 각광받아 왔다. 딸기는 품종에 따라 성분 및 함량이 다르나 일반적으로 유기산이 많아서 신맛이 많고 당분이 많으며, 비타민 C와 퀘르세틴(quercetin), 카페인산(caffeic acid), 페룰산(ferulic acid), 플라보놀류(flavanols) 등의 다양한 항산화 물질이 함유되어 있다.Strawberries ( Fragaria ananassa Duch.) is a perennial herb belonging to the Rosaceae family. It is a fruit and vegetable that has excellent fragrance and color, a good balance of acidity and sweetness, and has been used in spring for a long time. In particular, the vitamin C content is higher than other fruits have been spotlighted as a raw food. Strawberries differ in composition and content depending on the variety, but are generally rich in organic acid, sour and sugary, vitamin C, quercetin, caffeic acid, ferulic acid, flavonols (flavanols) And various antioxidants.
딸기는 유리 및 결합형 페놀성 화합물과 안토시아닌(anthocyanin)을 함유하고 있으며, 항산화활성과 인간의 간암세포인 HepG2 세포에 대한 증식억제작용을 나타내는 것으로도 알려져 있다. 또한 딸기의 페놀성 화합물은 엘라그산(ellagic acid), EA-글리코시드(glycoside), 엘라지탄닌류(ellagitannins), 갈로탄닌류(gallotannins), 안토시아닌류(anthocyanins), 플라보놀류(flavonols), 플라보놀 쿠마릴 글리코시드류(flavanols coumaroyl glycosides) 등이며, 플라보놀(flavonol)의 아글리콘(aglycone)은 퀘르세틴(quercetin)과 캠프페롤(kaempferol)인 것으로 알려져 있다. 딸기의 주요 향기성분은 메틸 부타노에이트(methyl butanoate), 에틸 부타노에이트(ethyl butanoate), 메틸 헥사노에이트(methyl hexanoate), cis-3-헥실 아세테이트(hexenyl acetate), 리나룰(linalool) 등으로 밝혀졌다. 이 밖에도 딸기의 성장 온도나 품종, 동결건조, 저장 조건에 따른 항산화활성과 안토시아닌 함량 및 페놀성 성분에 대한 연구가 많이 수행되어 왔다.Strawberry contains free and bound phenolic compounds and anthocyanin and is known to exhibit antioxidant activity and proliferation inhibitory effect on HepG2 cells, human liver cancer cells. In addition, strawberry phenolic compounds include ellagic acid, EA-glycoside, ellagitannins, gallotannins, anthocyanins, flavonols, Flavonol coumaryl glycosides (flavanols coumaroyl glycosides) and the like, the flavonol (aglycone) is known to be quercetin (quercetin) and camperol (kaempferol). The main fragrances of strawberry are methyl butanoate, ethyl butanoate, methyl hexanoate, cis-3-hexyl acetate, linalool, etc. Turned out to be. In addition, there have been many studies on the antioxidant activity, anthocyanin content, and phenolic components according to the growth temperature, variety, freeze-drying, and storage conditions of strawberries.
상기와 같은 기능성 성분과 약리적 효능을 지니는 딸기는 육질이 약하고 저장성이 낮아 부패 가능성이 큰 문제점이 있어, 주로 젤리나 잼 등으로 제조된 가공식품으로 섭취하고 있다. 그러나 젤리나 잼과 같은 가공식품은 딸기 생과의 식감을 느낄 수 없어, 생과의 식감을 유지하고 오랫동안 저장하면서 섭취할 수 있는 딸기 가공식품의 개발이 필요한 실정이다.Strawberries having the functional ingredients and pharmacological effects as described above have a problem that the meat is weak and has low storage properties, which is likely to rot, and is mainly consumed as processed foods made of jelly or jam. However, processed foods such as jelly and jam can not feel the texture of the raw strawberry, it is necessary to develop a processed strawberry that can be ingested while maintaining the texture of the raw fruit for a long time.
한국공개특허 제2011-0109511호에는 짜먹는 딸기젤리의 제조방법이 개시되어 있고, 한국등록특허 제1032114호에는 딸기 조청 쨈의 제조방법이 개시되어 있으나, 본 발명의 딸기 당절임의 제조방법과는 상이하다.Korean Laid-Open Patent Publication No. 2011-0109511 discloses a method for preparing strawberry jelly, and Korean Patent No. 1032114 discloses a method for preparing strawberry syrup. It is different.
본 발명은 상기와 같은 요구에 의해 도출된 것으로서, 본 발명은 딸기 원료 그대로의 형태(홀 딸기)나 슬라이스 또는 다이스(깍둑썰기) 형태로 제조하면서, 색상을 오랫동안 유지하여 저장성이 향상되고 영양성분이 보존된 딸기 당절임을 제공하는 데 그 목적이 있다.The present invention is derived from the above requirements, the present invention is produced in the form of strawberry raw material (hole strawberry) or slice or dice (cutting), while maintaining the color for a long time to improve storage properties and nutritional ingredients Its purpose is to provide preserved strawberry pickles.
상기 과제를 해결하기 위해, 본 발명은 딸기를 키토산 수용액에 침지하여 코팅한 후, 올리고당을 혼합하고 급냉하여 제조하는 것을 특징으로 하는 딸기 당절임의 제조방법을 제공한다.In order to solve the above problems, the present invention provides a method for producing strawberry marinated, characterized in that by immersing and coating the strawberry in chitosan aqueous solution, the oligosaccharide is mixed and quenched.
또한, 본 발명은 상기 방법으로 제조된 딸기 당절임을 제공한다.The present invention also provides strawberry jellies prepared by the above method.
또한, 본 발명은 상기 딸기 당절임을 이용한 가공식품을 제공한다.In addition, the present invention provides a processed food using the strawberry sugar.
본 발명의 방법으로 제조된 딸기 당절임은 천연원료 그대로의 형태(홀 딸기)나 슬라이스 또는 다이스(깍둑썰기) 형태로 제조하면서, 향 및 색상을 최대한 유지할 수 있고, 당을 혼합한 후 급냉하는 과정을 통해 딸기 생과로 섭취하는 것보다 맛과 조직감이 더욱 향상되어, 소비자들의 기호도가 높은 가공식품이 될 것이다. 또한, 저장성이 향상되고 간편하게 섭취할 수 있으며, 설탕, 올리고당을 이용하여 당절임하기 때문에 다이어트에 도움이 될 뿐만 아니라 기능성이 향상되고, 딸기를 이용한 다양한 형태의 가공식품의 활성화에 기여하여, 기존의 딸기 가공 제품과는 차별화된 식품으로써 경제력을 갖춘 가공식품이 될 것으로 기대된다.Strawberry sugar pickles prepared by the method of the present invention is prepared in the form of natural raw materials (hole strawberry) or slice or dice (cut dice), while maintaining the aroma and color to the maximum, the process of quenching after mixing sugar Through the improved taste and texture than the strawberry fresh fruit, consumers will be processed foods with high preference. In addition, the shelf life is improved and can be easily consumed, and the sugar and oligosaccharides are used for pickling, which not only helps diet but also improves functionality, and contributes to the activation of various types of processed foods using strawberries. It is expected to be a processed food with economic power as a food differentiated from strawberry processed products.
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention,
딸기를 세척한 후 꼭지를 따고, 0.1~0.3 중량% 키토산 수용액에 20~40초 동안 침지하여 코팅하는 단계; 및Washing the strawberries, picking a tap, and coating by immersing in 0.1-0.3 wt% chitosan aqueous solution for 20-40 seconds; And
상기 코팅된 딸기와 60~70 brix의 올리고당을 6~8:2~4 중량비율로 혼합한 후 -35~-45℃로 급냉하는 단계를 포함하여 제조하는 것을 특징으로 하는 딸기 당절임의 제조방법을 제공한다.Method of producing strawberry sugar, characterized in that it comprises the step of quenching at -35 ~ -45 ℃ after mixing the coated strawberry and oligosaccharide of 60 ~ 70 brix in a weight ratio of 6 ~ 8: 2 ~ 4 To provide.
본 발명의 딸기 당절임의 제조방법은 바람직하게는The method for producing strawberry marinated of the present invention is preferably
딸기를 세척한 후 꼭지를 따고, 0.2 중량% 키토산 수용액에 30초 동안 침지하여 코팅하는 단계; 및Washing the strawberries, picking a nipple, and immersing in an aqueous 0.2 wt% chitosan solution for 30 seconds to coat; And
상기 코팅된 딸기와 65 brix의 올리고당을 7:3 중량비율로 혼합한 후 -40℃로 급냉하는 단계를 포함할 수 있다.After mixing the coated strawberry and the oligosaccharide of 65 brix in a 7: 3 weight ratio may comprise the step of quenching to -40 ℃.
본 발명의 딸기 당절임의 제조방법에서, 상기 딸기를 키토산 수용액으로 코팅처리하는 과정을 통해, 가공하는 과정 중 물러지거나 상처받기 쉬운 딸기의 표면을 보호해주고, 가공 중 변색되거나 잃기 쉬운 딸기의 색상 및 향을 그대로 보존해주는 역할을 한다. 키토산 수용액의 농도 및 침지시간이 상기 범위 미만인 경우 코팅 효과가 미미한 단점이 있고, 키토산 농도 및 침지시간이 상기 범위를 초과할 경우 딸기의 선도 저하의 문제점이 있다.In the manufacturing method of strawberry berry pickling of the present invention, through the process of coating the strawberry with chitosan aqueous solution, to protect the surface of the strawberry is susceptible to fall or damage during processing, and the color of the strawberry easily discolored or lost during processing It keeps the incense intact. If the concentration and immersion time of the chitosan aqueous solution is less than the above range has a disadvantage that the coating effect is insignificant, if the chitosan concentration and immersion time exceeds the above range there is a problem of the freshness of the strawberry.
본 발명의 상기 키토산은 건조한 후 분쇄한 게 껍질에 5%의 염산을 3시간 동안 처리하여 게 껍질에 탄산칼슘을 제거하고, 상기 탄산칼슘이 제거된 게 껍질에 45%의 수산화나트륨 용액을 가하여 100℃에서 2시간 동안 추출하여 얻어진 키토산을 물로 씻고 건조 및 분쇄하여 제조할 수 있으나, 이에 제한되지 않는다.The chitosan of the present invention was dried and then treated with 5% hydrochloric acid for 3 hours in the ground crab shell to remove calcium carbonate to the crab shell, 45% sodium hydroxide solution was added to the crab shell from which the calcium carbonate was removed 100 Chitosan obtained by extraction for 2 hours at ℃ can be prepared by washing with water, drying and grinding, but is not limited thereto.
또한, 본 발명의 딸기 당절임의 제조방법에서, 코팅된 딸기를 상기 조건으로 올리고당을 혼합하는 과정을 통해, 부패되기 쉬운 딸기의 저장성을 증진시킴과 동시에, 생딸기에 비해 맛이 증진되는 효과가 있다. 또한, 올리고당은 설탕 또는 물엿 등과 같은 다른 당들에 비해 저감미이면서 칼로리가 낮고 충치유발을 예방하는 효과가 있을 뿐만 아니라 미감을 향상시킬 수 있고, 가공 및 보존 안전성이 우수한 장점이 있다.In addition, in the method for preparing strawberry ginseng of the present invention, through the process of mixing the coated strawberry with the oligosaccharides under the above conditions, while improving the shelf life of the perishable strawberry, there is an effect that the taste is improved compared to the raw strawberry . In addition, oligosaccharides are low in calorie and low calorie compared to other sugars such as sugar or starch syrup, not only have the effect of preventing tooth decay, but also improve the aesthetics, and has excellent advantages in processing and preservation safety.
또한, 본 발명의 딸기 당절임의 제조방법에서, 올리고당을 혼합한 딸기를 -40℃로 급냉함으로써, 저장 중 딸기의 안토시아닌 등의 영양성분을 최대한 파괴하지 않으면서 딸기의 변성 및 색 갈변을 최소화하고, 완성된 딸기 당절임의 식감을 증진시킬 수 있었다.In addition, in the preparation method of strawberry marinated strawberry of the present invention, by quenching the strawberry mixed oligosaccharide to -40 ℃, minimizing the degeneration and color browning of the strawberry without destroying nutrients such as anthocyanin of the strawberry during storage The texture of the finished strawberry pickles could be improved.
본 발명은 또한, 상기 방법으로 제조된 딸기 당절임을 제공한다.The present invention also provides strawberry berry prepared by the above method.
본 발명은 또한, 상기 딸기 당절임을 이용한 가공식품을 제공한다. 상기 가공식품으로는 양갱, 파운드케이크 또는 식빵 등을 예로 들 수 있으나, 이에 제한되지 않는다.
The present invention also provides a processed food using the strawberry sugar. Examples of the processed foods include yokan, pound cake or bread, but are not limited thereto.
이하, 본 발명을 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.
Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
제조예Manufacturing example 1: 딸기 1: strawberry 당절임의Pickled 제조 Produce
물 99.8 mL에 키토산 0.2 g을 희석하여 0.2%의 키토산 수용액을 제조하였다. 유기농 딸기를 세척한 후 꼭지를 따고, 상기 제조된 키토산 수용액에 30초간 침지하여 코팅하였다. 상기 코팅된 딸기와 65 brix의 올리고당을 7:3 중량비율로 혼합한 후 -40℃로 급냉하였다.
A 0.2% aqueous chitosan solution was prepared by diluting 0.2 g of chitosan in 99.8 mL of water. After washing the organic strawberry, the tap was picked, and soaked in the prepared chitosan aqueous solution for 30 seconds and coated. The coated strawberries and 65 brix oligosaccharides were mixed at a 7: 3 weight ratio and then quenched to -40 ° C.
실시예Example 1: 관능검사 1: Sensory evaluation
상기 제조예 1의 방법으로 제조된 딸기 당절임과 생딸기, 상기 제조예 1의 방법으로 제조하되 키토산 수용액으로 코팅하지 않고 제조된 딸기 당절임(비교예 1) 및 상기 제조예 1의 방법으로 제조하되 -40℃로 급냉하지 않고 제조된 딸기 당절임(비교예 2)의 관능검사 결과는 하기 표 1과 같다. 30대의 남녀 직장인 30명을 대상으로 5점 평점법에 의해 딸기 당절임에 대한 색, 향, 맛, 조직감 및 기호도를 테스트하였다: 1: 나쁘다, 2: 조금 나쁘다, 3: 보통이다, 4: 조금 좋다, 5: 좋다.Strawberry strawberry pickles prepared by the method of Preparation Example 1 and fresh strawberries, prepared by the method of Preparation Example 1, but prepared by the method of Preparation Preparation Example 1 without the coating with strawberry chitosan solution (Comparative Example 1) Sensory test results of strawberry marinated (Comparative Example 2) prepared without quenching to -40 ℃ is shown in Table 1 below. Thirty male and female office workers in their 30s were tested for color, aroma, taste, texture, and palatability of strawberry pickles by a 5-point rating method: 1: bad, 2: a little bad, 3: moderate, 4: a little Good 5: Good.
상기 표 1에서 알 수 있는 바와 같이, 향과 색에 대한 기호도에서는 모든 처리구에서 거의 차이를 나타내지 않았으나, 키토산으로 코팅하지 않고 제조된 딸기 당절임(비교예 1)이 다른 처리구들에 비해 색 및 향에 대한 기호도에서 약간 낮게 나타났다. 또한, 맛에 대한 기호도는 생딸기에 비해, 제조예 1 및 비교예들이 더 높은 기호도를 나타내었는데, 그 중 본 발명의 제조예 1 방법으로 제조된 딸기 당절임이 가장 좋은 기호도를 나타내었다. 또한, 조직감 및 전체적인 기호도도 생딸기 및 비교예들에 비해 제조예 1의 딸기 당절임이 더 높은 기호도를 나타내었다.As can be seen in Table 1, the preference for the flavor and color showed almost no difference in all treatments, but the color and aroma of strawberry pickles prepared without coating with chitosan (Comparative Example 1) compared to other treatments. The preference for appeared to be slightly lower. In addition, the taste degree for taste, compared to the raw strawberry, Preparation Example 1 and Comparative Examples showed a higher preference, Among them, strawberry sugar prepared by the Preparation Example 1 method of the present invention showed the best preference. In addition, texture and overall acceptability also showed higher palatability than strawberry strawberry of Comparative Example 1 compared to raw strawberries and comparative examples.
따라서, 본 발명의 방법으로 키토산으로 먼저 딸기를 코팅함으로써, 딸기 본연의 색상 및 향을 그대로 유지할 수 있었고, 올리고당 첨가 후 -40℃로 급냉하는 과정을 통해 딸기의 맛과 조직감을 더욱 증진시켜 더 선호한다는 것을 알 수 있었다.Therefore, by first coating the strawberry with chitosan by the method of the present invention, it was possible to maintain the original color and aroma of the strawberry as it is, and further enhance the taste and texture of the strawberry through the process of quenching to -40 ℃ after the addition of oligosaccharide more preferred I could see that.
Claims (4)
상기 준비한 키토산을 0.2 중량% 키토산 수용액으로 제조한 후, 세척하고 꼭지를 딴 딸기를 상기 키토산 수용액에 30초 동안 침지하여 코팅하는 단계; 및
상기 코팅된 딸기와 65 brix의 올리고당을 7:3 중량비율로 혼합한 후 -40℃로 급냉하는 단계를 포함하여 제조하는 것을 특징으로 하는 딸기 당절임의 제조방법.After drying, the ground crab shell was treated with 5% hydrochloric acid for 3 hours to remove calcium carbonate from the crab shell, and 45% sodium hydroxide solution was added to the crab shell from which the calcium carbonate was removed, followed by extraction at 100 ° C. for 2 hours. Preparing chitosan by washing with water, drying and pulverizing;
Preparing the prepared chitosan in an aqueous 0.2 wt% chitosan solution, washing and coating the strawberry obtained by immersing the nipple for 30 seconds in the chitosan aqueous solution; And
Method of producing strawberry sugar, characterized in that it comprises the step of quenching at -40 ℃ after mixing the coated strawberry and oligosaccharide of 65 brix in a ratio of 7: 3.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101324138B1 (en) | 2011-09-01 | 2013-11-01 | 대구대학교 산학협력단 | Method of manufacturing dried fruit using strawberry |
| CN107156720A (en) * | 2017-05-26 | 2017-09-15 | 南通博泰美术图案设计有限公司 | Yellow-peach can |
| KR101802031B1 (en) * | 2015-09-24 | 2017-11-28 | 단국대학교 천안캠퍼스 산학협력단 | Preparation method of concentrated strawberry fruit drink exhibiting improved pigment stability and antioxidative activity |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100452500B1 (en) * | 2004-03-08 | 2004-10-12 | 손외권 | Bokbunja Cheong And Processing thereof |
| JP2007105000A (en) | 2005-10-17 | 2007-04-26 | National Agriculture & Food Research Organization | Fruit processing method, and processed food produced by the method |
| KR100822717B1 (en) | 2008-02-20 | 2008-04-17 | (주)해오름식품 | Soybean preserved in sugar |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100452500B1 (en) * | 2004-03-08 | 2004-10-12 | 손외권 | Bokbunja Cheong And Processing thereof |
| JP2007105000A (en) | 2005-10-17 | 2007-04-26 | National Agriculture & Food Research Organization | Fruit processing method, and processed food produced by the method |
| KR100822717B1 (en) | 2008-02-20 | 2008-04-17 | (주)해오름식품 | Soybean preserved in sugar |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101324138B1 (en) | 2011-09-01 | 2013-11-01 | 대구대학교 산학협력단 | Method of manufacturing dried fruit using strawberry |
| KR101802031B1 (en) * | 2015-09-24 | 2017-11-28 | 단국대학교 천안캠퍼스 산학협력단 | Preparation method of concentrated strawberry fruit drink exhibiting improved pigment stability and antioxidative activity |
| CN107156720A (en) * | 2017-05-26 | 2017-09-15 | 南通博泰美术图案设计有限公司 | Yellow-peach can |
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