KR101281554B1 - Preparation method of Ripe Persimmon Puree for Beverage - Google Patents

Abstract

The present invention comprises the steps of obtaining a persimmon pulverized by washing, peeling, enucleating and grinding the persimmon persimmon, and adding a spirit and organic acid and phosphate to the persimmon pulverized to remove the astringent taste and to prevent the discoloration of the new year, and filtered through a net It is composed of the steps of collecting red yeast and mixing sugars to make hongsi puree.
The present invention can shorten the desorption period of the persimmon persimmon to remove the astringent taste, prevent discoloration and extend the shelf life of hongsi.

Description

Preparation method of Hongsi puree for beverages {Preparation method of Ripe Persimmon Puree for Beverage}

The present invention relates to a method for preparing a red slush puree for drinking, more specifically, to obtain a persimmon crushed product by washing, peeling, enucleating and grinding the persimmon persimmon, and by adding spirits, organic acids and phosphates to the persimmon pulverized product, A manufacturing method of a fuchsia puree for drinking, comprising a step of manufacturing a feast to prevent discoloration of the new year, and a step of collecting filtered yeast with a net and mixing sugars to make a red puree; The present invention relates to a method for using a beverage red sea puree produced by the beverage.

The red persimmon is also called soft persimmon, with the astringent taste of raw persimmon removed in a natural or artificial way, resulting in a soft, ripe red color.

Persimmons are high in glucose and fructose and rich in vitamins A and C, but have a bitter taste, which is felt as tannins in the persimmon skin are water soluble, but persimmons, persimmons, and persimmons are insoluble in tannins. It is known to give a sweet taste. The astringent taste is removed by alcohol or carbon dioxide because the alcohol produced by intermolecular respiration is converted to acetaldehyde by the action of dehydrogenase, and this acetaldehyde is combined with tannin and converted into insoluble tannin.

Removing the astringent taste of persimmon is called desorption (脫 澁), and the natural astringent taste disappears and softens, so that you can save it to have a sweet taste and artificially remove the astringent taste. Artificial methods include alcohol degassing, gas desorption and freeze desorption, as well as hot water desorption, which has been traditionally delivered from farms.

The main component of persimmon is sugar, which is 15 to 16%, containing a lot of glucose and fructose, and there are some differences depending on the type, variety, and growing environment of sweet persimmon. The astringent taste component is tannin, which is called diosphrine, but since it is water-soluble, it shows a bitter taste. When acetaldehyde is insoluble in combination with tannins, the astringent taste disappears. The dark spots on the persimmon and rind of the sweet persimmon are tannin insoluble tannin cells. Persimmon is rich in vitamins A and B, and vitamin C contains 30-50 mg in 100 g. It also contains pectin and carotenoids. The color of the fruit is due to the carotenoid pigment of the rind, and the dark orange lycopene content is related to the autumn sunshine conditions. Hongsi has the effect of releasing hangovers, and it is also effective in strengthening the heart and lungs, eliminating thirst and improving digestion.

Prior art related to hongsi is disclosed in Korea Patent Publication No. 2004-92609 (manufacturing method of ice year) quenching and peeling the new year, remove the tap, core, seed, etc. To eat. Korean Patent Registration 10-457241 (Manufacturing method for ice hongsi using degreased hongsi) is sprayed with ethanol in a closed state to add carbon dioxide gas and repeated rapid heating and rapid cooling -40 Rapid freezing to ℃ -25 ℃ to make ice hongsi. Korean Patent Registration No. 10-466922 (Re-molded New Year having a refrigeration resistance and its manufacturing method) is a new year manufacturing method that is heat-treated and re-formed by adding sugars, physical properties, vitamin C, fragrances and pigments to the new year flesh. Korean Patent Laid-Open Publication No. 2002-92729 (Manufacturing Method of Hongsi Cocktail Using Red Persimmon New Year) thawed the persimmon fresh persimmon and defrosted the shell with pressurized water, and then removed the seeds, rinds and stalks and made it into peeled red poem. After stirring to make a homogenized hongsi re-freeze to make ice hongsi. Red pepper cocktails are prepared by adding fruits such as dried persimmons, grapes, strawberries, pine nuts and walnuts to peeled red and ice red peppers. However, these prior arts have a technical configuration different from the present invention.

Conventional hot water desorption method, gas desorption method, freeze desorption method and alcohol desorption method takes 5-6 days to remove the astringent taste and it takes a long time, and the large scale of equipment is required so that the prototype of Hong Shi is not damaged. In order to store it, there is a disadvantage in that it requires considerable care in handling, large storage space, high maintenance cost, and complicated process such as peeling, weaving, grinding, and the like. In addition, there is a disadvantage that the meat quality is softened easily due to excessive desorption causing discoloration and deterioration in storage. Usually, persimmons are shipped in large quantities at a time, so storage means are not appropriate. In the case of New Year, storage is extremely low, and the discoloration of the product is severe, so it is often discarded.

The present invention is to remove the thin persimmon by adding alcohol, organic acid and phosphate in order to shorten the desorption period during alcohol desorption and to prevent discoloration of persimmon pulp.

The present invention can shorten the desorption period of red persimmon, remove the astringent taste of persimmon, and prevent the discoloration of meat to extend the shelf life of hongsi. When frozen and stored and thawed, a beverage product can be provided as it is.

The present invention shows a method for producing a red hongsi puree for beverages.

The present invention comprises the steps of obtaining a persimmon pulverized by washing, peeling, enucleating and grinding the persimmon persimmon, and adding a spirit, organic acid and phosphate to the persimmon pulverized to remove the astringent taste and to prevent the discoloration of the new year, and Method for producing a beverage hongsi puree comprising the step of making a hongsi puree by mixing sugars in the crushed powder of the year

The persimmon pulverized product can be mixed with 0.05 to 0.2% by weight of alcohol, 0.01 to 0.5% by weight of organic acid, and 0.01 to 1.0% by weight of phosphate to degrease the reddish sensation, and to prevent discoloration of the degreased hongsi puree.

In the organic acid, one or two or more selected from citric acid, malic acid, or tartaric acid may be used.

The phosphate may be used at least one selected from acidic pyrophosphate, sodium metaphosphate or sodium condensate phosphate.

Hongsi puree can be manufactured by mixing 10-20 weight% of saccharides with 80-90 weight% of the pulverized soft meat which were grind | pulverized above.

In the sugars, sugar, glucose, fructose, malt, syrup, dextrin, oligosaccharide, honey, honey, propolis, trehalos, sorbitol, xylitol, mannitol, mannitol, Any one or more selected from the group consisting of mantitol, rhamnitol, inositol, inositol, erythritol, paratinose, and quercitol may be used.

Hereinafter will be described in more detail the contents of the present invention.

1) Pretreatment stage of red persimmon

Purify the persimmon persimmon (residential persimmon) on the market, wash it thoroughly, remove the faucet, seeds, and shells, and then put it in a grinder to crush it.

2) New Year Manufacturing Steps

Into the persimmon pulverized product, the spirit is 0.05 to 0.2% by weight, and citric acid, malic acid and tartaric acid are mixed with 0.01 to 0.5% by weight of one or two or more organic acids.In phosphates, acidic sodium pyrophosphate, sodium metaphosphate and condensed phosphoric acid are mixed. Sodium is mixed with 0.01 to 1.0% by weight of one or two condensed phosphates to prevent desorption of the persimmons and discoloration of the reddish puree.

3) Hongsi Puree Manufacturing Step

When the flesh is completely deaerated and softened and the sugar content is peaked, the flesh is put in a mill and completely ground, and after passing through a stainless steel mesh of 15 to 20 mesh, mixed with 80 to 90% by weight of sugar and 10 to 20% by weight of sugar Make puree.

The beverage hongsi puree of the present invention was carried out under various conditions, in order to achieve the object of the present invention, it is preferable to provide a beverage hongsi puree under the conditions mentioned above.

The present invention includes beverage red sea puree prepared by the above-mentioned method.

The present invention includes a method of using a beverage red sea puree prepared by the above-mentioned method as a beverage.

The present invention includes a method for use as a beverage by mixing with any one of the components selected from the beverage hongsi puree and purified water, milk, soy milk, yogurt (yogurt) prepared by the above-mentioned method.

The present invention is a method for use as a beverage by mixing in any one of the components selected from the above-mentioned red hot puree and purified water, milk, soy milk, yogurt (yogurt) in a weight ratio of 1: 9-9: 1 It includes.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

<Examples 1 to 4>

After purchasing and washing 10kg of persimmon persimmons, they were put in the epidermis and the nipples and shells were removed, and the persimmons were removed and put into a grinder and ground.

0.1% by weight of alcohol, 0.1% by weight of citric acid and 0.05% by weight of sodium metaphosphate were added to the above-mentioned persimmon pulverized product, and the mixture was mixed well to remove red bean paste at room temperature and prevent discoloration of persimmon puree (see Table 1).

After the pulp is completely removed, the pulp is placed in a crusher and completely pulverized. After passing through a 20 mesh stainless steel net, 80 to 90 wt% of the ground soft pulp is mixed with 10 to 20 wt% of saccharides to make hongsi puree ( See Table 2).

<Comparative Example>

Persimmon pulp obtained by grinding persimmons was put in a grinding machine and completely pulverized. After passing through a 20 mesh stainless steel net, 95% by weight of the pulverized and polished pulp was mixed with 5% by weight of sugar to make hongsi puree (see Table 2).

Processed ingredients in the preparation of Hongsi puree (unit: weight%) division Example 1 Example 2 Example 3 Example 4 Control group spirits 0.1 0.1 0.1 0.1 - Organic acid Citric acid 0.5 - - - Malic acid - 0.3 0.1 0.3 - Tartaric acid - 0.2 0.4 0.2 - phosphate Acid Fatigue Sodium Phosphate 1.0 0.5 0.1 - - Sodium metaphosphate - 0.5 - - - Condensed soda - - 0.1 0.1 -

Compounding ratio of red sea puree (unit: weight%) division Example 1 Example 2 Example 3 Example 4 Control group Hongsi Puree New Year's fruit 80 84 87 90 95 Sugar 20 - 13 - 5 glucose - 16 - 10 -

<Test Example 2>: chromaticity change of hongsi puree

The Hongsi puree treatment of the present invention was well mixed with alcohol, organic acid, and phosphate in a ratio of 1: 1: 0.5, and the untreated group was not added with organic acid and phosphate (L), redness (a), yellowness. (b) was measured and the result was shown in following Table 3.

Color change of persimmon puree division Storage period (days) 0 10 20 30 Chromaticity L process 62.1 60.8 52.5 51.7 No treatment 62.1 49.2 28.4 26.3 a process 37.6 32.8 30.1 29.3 No treatment 37.6 24.2 19.2 28.7 b process 63.5 53.1 49.5 41.8 No treatment 63.5 42.6 23.6 20.1

As can be seen from the above, it can be seen that the change in chromaticity is significantly smaller in the group in which alcohol, organic acid, and phosphate are mixed and added.

<Test Example 2>: sensory test

An experienced sensory test panel agent for the experimental group and the control group using the hongsi puree for beverages made in Examples 1 to 4 as an experimental group and the hongsi prepared without adding an organic acid and phosphate in the comparative example as a control group. Ten people were subjected to sensory tests of taste, aroma, color, and preference using a 9-point grading method, and the results are shown in Table 4 below.

Hongsi puree sensory test for beverages division Example 1 Example 2 Example 3 Example 4 Control group flavor 7.6 8.4 8.5 7.9 6.2 incense 7.5 8.2 8.3 7.7 5.9 color 7.8 8.3 8.2 8.1 6.5 Likelihood 7.7 8.3 8.1 8.0 6.3

From the above results, it can be seen that the red hot puree for beverages prepared in Examples 1 to 4 prepared according to the present invention is excellent in organoleptic sense.

<Example 5>

Hongsi puree and purified water prepared in Example 2 was mixed in a weight ratio of 7: 3 to prepare a hongsi beverage.

<Example 6>

Hongsi puree and milk prepared in Example 2 was mixed in a weight ratio of 7: 3 to prepare a hongsi beverage.

&Lt; Example 7 >

Hongsi puree and soy milk prepared in Example 2 was mixed in a weight ratio of 7: 3 to prepare a hongsi beverage.

&Lt; Example 8 >

Hongsi puree and plain yoghurt prepared in Example 2 were mixed at a weight ratio of 7: 3 to prepare a hongsi beverage.

As described above, the present invention has been described with reference to the preferred embodiments and test examples, but a person skilled in the art may vary the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. It will be understood that modifications and changes can be made.

Industrial Applicability The present invention has industrial applicability since the desorption period of red persimmon can be shortened to remove the astringent taste, prevent discoloration, and extend the shelf life of hongsi.

Claims (6)

Washing, peeling, enucleating and crushing the persimmons to obtain persimmon grounds;
A step of producing a soft crushed powder to add persimmon pulverized liquor, organic acid and phosphate to remove the astringent taste and to prevent the discoloration of the new year;
Method for producing a hot slush puree for drinking characterized in that the pulverized crushed crushed product after passing through a stainless steel mesh of 15 to 20 mesh (mesh) mixed with sugars to make hongsi puree The method of claim 1,
A method for producing a red hot puree for beverages, characterized by mixing 0.05-0.2% by weight of alcohol, 0.01-0.5% by weight of organic acid, and 0.01-1.0% by weight of phosphate, to degrease the persimmon and to prevent discoloration of the unsealed smoke. The method of claim 1,
The organic acid is one or two or more selected from citric acid, malic acid or tartaric acid;
Phosphate is one or more selected from acidic pyrophosphate, sodium metaphosphate or condensed sodium phosphate. The method of claim 1,
A method for producing a hot pepper puree for drink, characterized in that hot milled pulp is mixed with 80 to 90% by weight of sugar and 10 to 20% by weight of sugar. Hongsi puree for beverages prepared by the method of any one of claims 1 to 4. A method of using Hongsi puree prepared by the method of any one of claims 1 to 4 as a beverage