KR101269624B1 - Food composition containing taro and method of manufacturing the same - Google Patents

Abstract

The present invention relates to a food composition comprising a taro and a method for preparing the taro, in more detail taro, potato. It is to prepare a food composition comprising at least one selected from the group consisting of maltodextrin, whey powder and emulsifier. The food composition according to the present invention can provide flakes of various flavors including taro, and can be used as a simple meal replacement or diet food.

Description

FOOD COMPOSITION CONTAINING TARO AND METHOD OF MANUFACTURING THE SAME

The present invention relates to a food composition comprising the taro and a method for producing the same.

Recently, as public interest in well-being increases, interest in foods that can supply not only taste but also insufficient nutrients to the body and improve health is increasing. Vitamins and fiber are representative of nutrients that are lacking in modern people. Especially, fiber is widely used in food industry because it helps to prevent bowel movements by stimulating the intestines without being digested and absorbed in human intestines. .

On the other hand, root vegetables contain a large amount of fiber, especially altoran has a higher fiber content than other root vegetables. Altoran is an ancient crop belonging to the genus Araceae, with 100 genera worldwide, with more than 1,500 varieties. Originated from tropical Asia, it is widely cultivated in tropical regions such as India, Southeast Asia, Africa, China, and the United States. Among them, cold-resistant varieties were transmitted through southern China, and in the south, they were transmitted to Papua New Guinea and Polynesia through the Philippines and Indonesia. In Korea, there is an ancient document of the period of the period, which contains the right to mean altoran, and appears to have come in before or during the Goryeo Dynasty.

Studies in the field of cooking and processing of altoran have shown that adding a small amount of altoran to the bread making results in excellent swelling properties during baking (Crabtree and Baldry; 1982). Research on characteristics (Kim, Eun-Kyung et al., 1995), research on the development of peeled root vegetables and export chestnuts for export and remote transportation by immersion storage method (Korea Food Research Institute; 2005). In addition, raw noodles containing altoran powder and its manufacturing method (see Korean Patent No. 10-2009-0039424) and a method for producing ice cream using taro and ice cream produced by the method (Korean Patent No. 10-2002- 0024083), etc., but studies on various and practical merchandising methods of altoran are still insufficient.

The present inventors have completed the present invention to provide a simple meal substitute and diet food by preparing a flake containing a taro.

It is an object of the present invention to prepare flakes containing taro to provide a healthy diet. In addition, the optimum blending ratio of taro flakes is selected to provide flakes with various flavors.

To achieve the above object in one embodiment provides a food composition comprising taro, potato, maltodextrin, whey powder and emulsifier. In another embodiment, 40-50 parts by weight of taro, 40-50 parts by weight of potato, 4-6 parts by weight of maltodextrin, 0.1-2 parts by weight of whey powder, and 0.1-emulsifier with respect to the total composition of the food composition. It provides a food composition that is 1 part by weight.

In one embodiment, the total weight ratio of the taro-flavored food composition, 90 to 91 parts by weight, 1.5 to 2.5 parts by weight salt, 3.5 to 4.5 parts by weight sugar, including the taro, potato, maltodextrin, whey powder and emulsifier It provides a taro flavor food composition comprising 1.5 to 2.5 parts by weight of butter powder, 0.5 to 1.5 parts by weight of cream powder and 0.01 to 0.03 parts by weight of black pepper.

In one embodiment with respect to the total weight ratio of the creamy flavor food composition, 82 to 83 parts by weight of the food composition comprising the taro, potato, maltodextrin, whey powder and emulsifier, 1.5 to 2.5 parts by weight of salt, 4 to 5 parts by weight of sugar It provides a cream flavor food composition comprising 1.5 to 2.5 parts by weight of butter powder, 7.5 to 8.5 parts by weight of cream powder and 0.01 to 0.03 parts by weight of black pepper and 1 to 1.5 parts by weight of emulsifier.

In one embodiment, with respect to the total weight ratio of the sweet food composition, 59.5-60.5 parts by weight, 1-1.5 parts by weight of salt, 4.5-5.5 parts by weight of sugar, including the taro, potato, maltodextrin, whey powder and emulsifier, Whole milk powder 4.5-5.5 parts by weight, fresh cream powder 4.5-5.5 parts by weight, 19.5-20.5 parts by weight of pilates, 3-4 parts by weight of apple concentrate, 2-3 parts by weight of papaya dice, 2-3 parts by weight of pineapple dice and vitamins It provides a sweet food composition comprising 0.1 to 0.3 parts by weight.

Taro flakes according to the present invention can provide a variety of flavored flakes, can be utilized as a simple meal replacement or diet food.

Hereinafter, the present invention will be described in detail by the following examples. However, the following examples are illustrative of the present invention, and the contents of the present invention are not limited by the following examples.

Example

Example  1.toran flakes ( flake )

1-1. Taro Flake  Produce

Taro cultivated in Gurye, Jeollanam-do, Korea, was purchased at a local agricultural market, peeled, sliced, and preheated for 20 minutes at 70 ~ 75 ℃. The preheated taro was immersed in cooling water and cooled for 20 minutes. The cooled taro was steamed for 30 minutes using steam, and then passed through 80 mesh to prepare a mashed taro. This was dried at 60 ° C. in a hot air dryer, pulverized with a blender, and passed through an 80 mesh sieve to prepare taro flakes. Potato starch, corn starch, wheat starch, maltodextrin, whey powder and emulsifier were added to select the optimum blending ratio of taro flakes.

The sensory test evaluated that the weight of the taro flakes was mixed with hot water four times and then mixed well before the mashed taro form. The evaluation item is a characteristic item using the taste degree of the color, taste, aroma, and texture as a characteristic item. Very dislike-1 point). Sensory test personnel were selected and trained, and samples were randomly ordered to eliminate errors in sensory test.

(1) Selection of starch type and content

To prepare the taro flakes, various starches such as potato starch, corn starch and wheat starch and hydrolyzed starches such as maltodextrin were added to form a basic composition (Table 1). There was no significant difference in color and aroma, but the taste was high when maltodextrin was added to taste, and the palatability was high. The biggest difference was found in the texture, and when potato starch was added, the texture was slightly bitter. The corn starch was soft, but the taste was decreased. Wheat starch was diluted when added with the same amount of water, and showed the same viscosity as porridge. When maltodextrin was added, the flakes were loosened, soft, and had a soft texture. . In general, the addition of starch to flakes improves the water dispersion and adhesion during drying of the drum, increases the production rate due to the increase in solid content, and increases the adhesion of mashed potatoes or taro.

Raw material Production Example 1 Production Example 2 Production Example 3 Production Example 4 Production Example 5 Mashed Taro (%) 100 95 95 95 95 Starch (%) - Potato starch
5 Corn starch
5 Wheat starch
5 Maltodextrin
(DE 14-20)
5 100 100 100 100 100 color 5.60 ± 1.95 ^a 6.60 ± 0.89 ^a 6.40 ± 1.14 ^a 5.40 ± 2.07 ^a 5.80 ± 1.92 ^a flavor 4.60 ± 1.14 ^a 4.80 ± 1.30 ^a 4.60 ± 1.52 ^a 5.00 ± 1.00 ^a 5.60 ± 1.14 ^a incense 5.60 ± 1.14 ^a 5.20 ± 0.45 ^a 5.20 ± 0.45 ^a 5.40 ± 0.55 ^a 5.40 ± 0.55 ^a Texture 5.60 ± 2.07 ^a 5.20 ± 1.30 ^a 5.40 ± 1.82 ^a 5.20 ± 1.10 ^a 6.20 ± 0.45 ^a Comprehensive likelihood 5.00 ± 1.87 ^a 5.00 ± 1.00 ^a 5.20 ± 1.79 ^a 5.20 ± 1.03 ^a 5.80 ± 1.48 ^a

(2) Maltodextrin  Content selection

When the maltodextrin was added to the mashed taro by content, the sensory preference was 3% of maltodextrin, so it did not dissolve well with the arine taste of the taro itself. Powder was well dissolved in hot water. When added at 7%, when the flakes were soaked in water, the texture was too poor. According to the addition concentration of maltodextrin, when the taro flakes were dissolved in water, the thinning phenomenon was observed. As a base, maltodextrin was added to the taro at a concentration of 5% (Table 2).

Raw material Production Example 6 Production Example 7 Production Example 8 Mashed Taro (%) 97 95 93 Maltodextrin (%) 3 5 7 100 100 100 color 5.83 ± 0.75 ^a 5.83 ± 0.41 ^a 5.83 ± 0.41 ^a flavor 5.00 ± 0.89 ^b 6.50 ± 0.84 ^a 5.67 ± 0.82 ^ab incense 5.17 ± 0.98 ^a 5.83 ± 0.75 ^a 5.50 ± 0.55 ^a Texture 5.33 ± 1.75 ^a 6.67 ± 0.52 ^a 5.50 ± 0.84 ^a Comprehensive likelihood 5.00 ± 1.67 ^a 6.50 ± 0.84 ^a 5.50 ± .84 ^a

(3) Whey powder  Content selection

When preparing taro flakes, whey powder was added for a smooth texture (Table 3). As a result, the texture was softened when whey powder was added, but the color of the taro flakes turned brown after hot air drying when the added concentration was increased and diluted when heated in hot water. Therefore, whey powder was added at an appropriate concentration of 1%.

Raw material Production Example 9 Production Example 10 Production Example 11 Production Example 12 Mashed Taro (%) 95 94 92 90 Maltodextrin (%) 5 5 5 5 Whey Powder (%) 0 One 3 5 100 100 100 100 color 5.83 ± 0.75 ^a 5.83 ± 0.41 ^a 6.33 ± 0.82 ^a 6.17 ± 0.75 ^a flavor 6.00 ± 0.63 ^a 6.17 ± 0.98 ^a 6.00 ± 0.89 ^a 5.33 ± 1.51 ^a incense 6.00 ± 0.63 ^a 6.33 ± 0.82 ^a 6.00 ± 0.63 ^a 5.83 ± 1.33 ^a Texture 5.67 ± 1.21 ^ab 6.67 ± 0.82 ^a 6.33 ± 1.21 ^ab 5.17 ± 1.47 ^b Comprehensive likelihood 5.83 ± 0.75 ^ab 6.83 ± 0.75 ^a 6.33 ± 0.82 ^ab 5.33 ± 1.37 ^b

(4) Content selection of emulsifier

To improve the texture by adding an emulsifier to the addition of 5% maltodextrin and 1% whey powder as the base of the taro flakes (Table 4). The addition of emulsifiers (S-570, Ryoto, Japan) at 0.1% and 0.5% resulted in the powder mixing well in hot water and softening in the thin texture. 0.1% and 0.5% of the emulsifier did not show a big difference, so only 0.1% was used. In the manufacture of flakes, emulsifiers are generally coated with glass starch to reduce mesh adhesion and adhesion with a dryer and have lubricating properties to reduce cell damage of taro or potato during processing.

Raw material Production Example 13 Production Example 14 Production Example 15 Mashed Taro (%) 94 93.9 93.5 Maltodextrin (%) 5 5 5 Whey Powder (%) One One One Emulsifier (%) 0 0.1 0.5 100 100 100 color 6.57 ± 0.79 ^a 6.43 ± 1.40 ^a 6.00 ± 0.82 ^a flavor 5.43 ± 0.53 ^a 6.43 ± 0.98 ^a 6.00 ± 1.00 ^a incense 5.71 ± 1.70 ^a 5.86 ± 0.69 ^a 5.86 ± 0.70 ^a Texture 5.14 ± 0.90 ^a 6.14 ± 0.90 ^a 5.86 ± 1.21 ^a Comprehensive likelihood 5.71 ± 0.76 ^a 6.86 ± 1.21 ^a 6.43 ± 1.13 ^a

* Looking at the general acceptability, it can be seen that Preparation Example 14 has a critical significance.

1-2. Chromaticity measurement

Chromaticity is measured using the color difference meter (Color QUEST II, Hunter Associates Laboratory Inc., Cambridge, MA, USA), lightness, redness / greenness, and yellowness / blueness. Represented by. At this time, L, a, b value of the standard white board was 100, 0, 0.

The chromaticity of the taro flakes prepared for each condition in order to select the optimum formulation of taro flakes was as follows (Table 5). The chromaticity of the flakes was not significantly different depending on the type of starch added. When the wheat starch was added to the existing flakes added only taro, the color of the flakes was dark and the yellowness was also high, and the color was not good. In addition, there was no significant change in chromaticity with the change of maltodextrin content. However, as the concentration of whey powder was increased, browning reaction occurred during drying of hot flakes, which increased yellowness.

L a b No additives 83.74 ± 0.21 0.39 + 0.02 7.08 ± 0.13 Add 5% potato starch 83.33 ± 0.35 -0.05 + 0.04 6.11 ± 0.33 Add 5% corn starch 86.06 ± 0.02 -0.41 ± 0.04 6.36 ± 0.01 Add 5% wheat starch 82.49 ± 0.21 0.83 0.02 7.61 ± 0.33 MD ^{1 )} 5% added 84.69 ± 0.07 -0.07 ± 0.01 5.66 ± 0.34 MD 3% 82.67 ± 0.25 0.35 + 0.09 5.73 ± 0.28 MD 5% 84.69 ± 0.07 -0.07 ± 0.01 5.66 ± 0.34 MD 7% 84.02 ± 0.04 0.26 ± 0.06 5.64 ± 0.48 No whey powder added 84.69 ± 0.07 -0.07 ± 0.01 5.66 ± 0.34 1% whey powder added 82.44 ± 0.07 0.18 + 0.04 6.70 ± 0.30 Whey powder 3% added 84.16 ± 0.13 -0.31 ± 0.01 7.52 ± 0.28 Whey powder 5% added 84.06 ± 0.07 -0.22 ± 0.04 8.13 ± 0.31 No emulsifier 82.44 ± 0.07 0.18 + 0.04 6.70 ± 0.30 Add 0.1% Emulsifier 84.05 ± 0.01 -0.26 ± 0.04 7.59 ± 0.16 0.5% emulsifier added 84.81 ± 0.04 -0.32 ± 0.05 7.87 ± 0.16

¹⁾ Maltodextrin (DE15-20)

1-3. Water absorption index ( WAI ) And water dissolution index ( WSI )

2 g of the sample was placed in a 50 mL cornical tube, and 30 mL of distilled water preheated to 30 ° C. was hydrated with a 30 ° C. water bath once every 10 and 20 minutes, followed by centrifugation (3000 rpm, 15 minutes). The supernatant was transferred to another tube, and the remaining tube and gel were weighed to obtain WAI by the following equation, and 10 mL of the supernatant was dried at 120 ° C. for 4 h to measure the solubility.

The water absorption index (WAI) and water dissolution index (WSI) of the taro flakes prepared for each formulation were as follows (Table 6). The water absorption index of the starch added to the mashed taro was 3.63∼4.74 g / g. The water absorption index was decreased with the addition of wheat starch and maltodextrin compared to 4.22 g / g of starch-free taro powder. On the other hand, the water solubility index was similar when the starch-free group and 5% potato starch and corn starch were added, but increased significantly when wheat starch and maltodextrin were added. In addition, the water solubility index tends to increase as the amount of maltodextrin added increases, which indicates that maltodextrin has a great effect on solubility. When 5% maltodextrin was added to the taro and the content of whey powder was changed, the water absorption index increased, the water solubility index increased significantly, and there was no significant difference according to the content of the emulsifier. Therefore, by adding maltodextrin, whey powder and emulsifier to the crushed taro, the water absorption index and the dissolution index of the flakes could be improved.

WAI (g / g) WSI (%) No additives 4.22 ± 0.13 15.39 ± 0.45 Potato starch 5% 4.74 ± 0.18 14.41 ± 0.17 Corn starch 5% 4.41 ± 0.20 12.73 ± 0.63 Wheat starch 5% 3.63 ± 0.01 44.10 ± 1.09 MD ^{1 )} 5% 4.11 ± 0.14 36.22 ± 0.74 MD 3% 4.31 ± 0.06 29.03 ± 0.09 MD 5% 4.11 ± 0.14 36.22 ± 0.74 MD 7% 4.75 ± 0.09 42.64 ± 1.06 No whey powder added 4.11 ± 0.14 36.22 ± 0.74 1% whey powder added 4.85 ± 0.05 41.18 ± 0.31 Whey powder 3% added 5.08 ± 0.04 48.91 ± 2.02 Whey powder 5% added 4.80 ± 0.01 52.21 ± 0.13 No emulsifier 4.85 ± 0.05 41.18 ± 0.31 Add 0.1% of emulsifier 4.41 ± 0.07 41.47 ± 0.46 0.5% emulsifier added 4.45 ± 0.03 41.42 ± 0.56

¹⁾ Maltodextrin (DE15-20)

Example  2. taro flavor Flake  Produce

For the taro product of the mashed form having a composition ratio selected in Example 1 and by varying the ratio of taro and potato to various flavors to the basic taro flakes can be used as a simple meal substitute and easy to use as a diet food. The flakes were prepared by using potato, potato and taro, and taro, respectively, as the base of the taro flavored flakes. When seasoning was used, the products using only potato showed yellow color and high appearance. Potato and taro blends were good. When manufactured using only taro, the color was dark gray, and the palatability was reduced in terms of appearance. In the case of taste, when only taro or potato is used alone, the potato is puffy and the taro is slippery and the sticky persimmon remains in the mouth, so the taste is not good. Taro's savory flavors were mixed to increase palatability. Therefore, taro flavored flakes were prepared by seasoning sugar, salt, butter powder, and cream powder in a flake mixed with taro and potato in a 1: 1 ratio (Table 7).

Raw material Production Example 16 Production Example 17 Production Example 18 Example 1
Flakes (%) potato
90.98 Potatoes and taro (1: 1)
90.98 Taro
90.98 Salt(%) 2 2 2 Sugar(%) 4 4 4 Butter Powder (%) 2 2 2 Cream Powder (%) One One One Pepper powder (%) 0.02 0.02 0.02 100 100 100 color 7.00 ± 1.41 ^a 6.50 ± 0.76 ^a 5.75 ± 1.49 ^a flavor 6.00 ± 0.76 ^ab 7.00 ± 1.07 ^a 5.13 ± 1.13 ^b incense 6.00 ± 1.07 ^a 6.00 ± 0.93 ^a 5.63 ± 0.92 ^a Texture 6.38 ± 0.92 ^a 6.88 ± 0.64 ^a 5.13 ± 1.25 ^b Comprehensive likelihood 6.38 ± 0.74 ^b 7.25 ± 0.71 ^a 5.13 ± 0.99 ^c

* Looking at the results of the general preference, it can be seen that the value of the flakes including the flakes of Example 1 in which potato and taro are mixed in a 1: 1 ratio has a critical significance.

Example  3. Cream flavor taro Flake  Produce

To make a product with a soft texture for taro flakes (Table 8). As a result, an emulsifier was added in order to increase the content of the cream powder and to disperse it well, thereby adjusting the content of the basic flakes. In terms of color and aroma, there was no significant difference as the cream powder content increased. When the content of the cream powder was small, the texture was slightly thick, and when the cream powder was added at a high content of 22%, the texture was too thin, which was not suitable because it became more like porridge than the crushed taro product. The addition of 8% and 15% of cream powder was the softest in texture. Among them, the addition of cream powder in 8% concentration had a proper texture, rich taste, and good taste. It became. Accordingly, in the crushed taro product, a creamy taro flakes having a soft texture can be prepared at a concentration of 8% having a relatively high taro content and a relatively low content of other ingredients and creams.

Raw material Production Example 19 Production example 20 Production Example 21 Production Example 22 Example 1
Flakes (%) ^{1 )} 90.98 82.28 72.78 63.78 Salt(%) 2 2 2.5 2.5 Sugar(%) 4 4.5 5 5.5 Butter Powder (%) 2 2 2 2 Cream Powder (%) One 8 15 22 Emulsifier (%) - 1.2 2.7 4.2 Pepper powder (%) 0.02 0.02 0.02 0.02 100 100 100 100 color 6.29 ± 1.25 ^a 7.14 ± 0.90 ^a 6.86 ± 1.21 ^a 6.71 ± 1.38 ^a flavor 5.57 ± 0.53 ^b 7.29 ± 0.76 ^a 6.29 ± 1.25 ^b 5.71 ± 0.76 ^b incense 6.14 ± 0.38 ^a 6.57 ± 0.79 ^a 6.29 ± 0.95 ^a 6.00 ± 0.82 ^a Texture 5.43 ± 0.53 ^b 7.00 ± 0.58 ^a 6.14 ± 1.07 ^ab 5.29 ± 1.25 ^b Comprehensive likelihood 5.86 ± 0.38 ^b 7.57 ± 0.53 ^a 6.43 ± 0.79 ^b 5.86 ± 0.90 ^b

¹⁾ taro and potatoes (1: 1)

* Looking at the general acceptability, it can be seen that the taro flakes of Preparation Example 20 have a critical significance.

Example  4. Sweet Taro Flake  Produce

Taro flakes were used to make sweet mashed taro products (Table 9). In order to give sweetness, the ratio of taro flakes had to be relatively reduced compared to conventional taro flakes and the amount of sweeteners such as pilates and sugar was increased. Fresh cream powder and papaya dice and pineapple dice were also added. As a result, when the conventional sugar and whole milk powder and fresh cream powder were formulated to give a sweet taste, the powdered milk itself had a strong feeling and fishy taste, and the texture was sharp. In addition, the viscosity was increased by increasing the amount of pilateose, and the tacky flake texture of the taro flakes was softened, and the addition of apple concentrated powder gave the sweetness of sweet potatoes, which increased the palatability.

Raw material Production Example 23 Production Example 24 Production example 25 Example 1
Flakes (%) ^{1 )} 60 60 60 Whole milk powder (%) 10 5 5 Fresh Cream Powder (%) 5 5 2 Pilates (%) 10 20 20 Whey Protein (%) 5 0 0 Sugar(%) 8 5 5 Salt(%) 1.8 1.2 1.2 Vitamin C (%) 0.2 0.2 0.2 Apple Concentrate Powder (%) - 3.6 6.6 100 100 100 Papaya Paradise (%) 2.5 2.5 2.5 Pineapple Dice (%) 2.5 2.5 2.5 color 6.43 ± 1.40 ^a 6.57 ± 0.98 ^a 6.71 ± 0.95 ^a flavor 5.71 ± 0.95 ^a 6.43 ± 1.72 ^a 6.43 ± 1.40 ^a incense 5.57 ± 0.79 ^a 5.43 ± 0.96 ^a 5.71 ± 1.11 ^a Texture 5.71 ± 1.25 ^a 6.43 ± 1.40 ^a 6.00 ± 1.15 ^a Comprehensive likelihood 6.00 ± 1.15 ^a 6.43 ± 1.62 ^a 6.29 ± 1.11 ^a

¹⁾ taro and potatoes (1: 1)

* Looking at the general preference, it can be seen that the taro flakes of Preparation Example 24 have a critical significance.

While the present invention has been described with reference to exemplary embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. You will know. In addition, many modifications may be made to adapt a particular situation and material to the teachings of the invention without departing from the essential scope thereof. Accordingly, it is intended that the invention not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but that the invention be construed as including all embodiments falling within the scope of the appended claims.

Claims (5)

A food composition comprising 40 to 50 parts by weight of taro, 40 to 50 parts by weight of potato, 4 to 6 parts by weight of maltodextrin, 0.1 to 2 parts by weight of whey powder and 0.1 to 1 part by weight of an emulsifier, based on the total composition of the food composition. delete 90-91 weight part of food compositions of Claim 1, 1.5-2.5 weight part of salts, 3.5-4.5 weight part of sugar, 1.5-2.5 weight part of butter powder, 0.5-1.5 weight part of cream powder with respect to the total weight ratio of taro-flavored food composition. And taro flavored food composition comprising black pepper 0.01 ~ 0.03 parts by weight. To the total weight ratio of the creamy flavor food composition, 82 to 83 parts by weight of the food composition of claim 1, 1.5 to 2.5 parts by weight of salt, 4 to 5 parts by weight of sugar, 1.5 to 2.5 parts by weight of butter powder, 7.5 to 8.5 parts by weight of cream powder And cream flavor food composition comprising 0.01 to 0.03 parts by weight and 1 to 1.5 parts by weight emulsifier. 59.5-60.5 weight part of food composition of Claim 1, 1-1.5 weight part of salt, 4.5-5.5 weight part of sugar, whole milk powder 4.5-5.5 weight part, fresh cream powder 4.5-5.5 weight part, with respect to the total weight ratio of the sweet food composition, A sweet food composition comprising 19.5-20.5 parts by weight of pilatenos, 3-4 parts by weight of apple concentrate, 2-3 parts by weight of papayaceas, 2-3 parts by weight of pineapple dice, and 0.1-0.3 parts by weight of vitamins.