KR101516311B1 - A manufacturing method of reformed iced-ripe persimmon - Google Patents

Abstract

The present invention relates to a process for producing a reformed ice floss comprising adding a freezing point depressant and an acidifier to the floss to prepare a mixture, and reforming and freezing the mixture. In the case of producing the reformed ice floss according to the manufacturing method of the present invention, not only can the frozen ice floss can be circulated for a long period of time, but also the ice cream can be eaten immediately without any need for defrosting time, .

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a reformed ice floss,

The present invention relates to a process for producing ice froth which is formed by adding a freezing point depressant and an acid anhydride to a red frost.

Diopyros kaki ) is a traditional fruit that has been grown throughout the Republic of Korea. The senses are as nutritious as any other fruit, especially high in glucose and fructose, and rich in vitamin A and vitamin C. There is an unpleasant astringency (astringency) of astringency in the senses, because of the tannin component, which is mainly contained in the perspiration of persimmon.

Concretely, the sour taste of persimmon is a sensation caused by the paralysis of the taste bud nerve, and the conditions for coagulating the nerve component (protein) all give an extract. Metals such as tannin, iron, and copper, aldehydes, and electrical stimuli all contribute to the stickiness. Tannin is a special tannin cell dispersed in persimmon. It is easily broken down at the mouth and flows out. It binds to the protein of the mucous membrane and it is accompanied by astringency. It is a phenomenon that occurs when tannin is soluble in the tannin, and what has changed insoluble for some reason is called desorption. In other words, tannin is felt in water because it is water-soluble in persimmon, while persimmon, persimmon and persimmon are sweet because tannin is insoluble.

Hongshi (the new year) refers to a sense of being made of a red, flaky ripened state, which is removed by a natural or artificial method. Hongshi is a food that has been widely used since ancient times, because it has a delicious taste and a clear red color by removing the tannin component called diospyrin, which gives a sweet taste.

It has been reported that perspiration has a pharmacological effect and a hemostatic effect to stop diarrhea and to improve the stomach. In the past, it has been used for a lot of feces, coughing, or chronic bronchitis.

However, because the quality changes easily during storage, processing, and distribution compared to other fruits, the senses can not be efficiently used or stored in large quantities at one time, and many of them are left in abundance. Especially, the shelf life is very low, and the shelf life is very limited.

Therefore, there is a problem in that the freezing and thawing time of the frosting process is circulated, but the product is discolored and the defrosting time is long, which causes mass consumption.

Despite the superior quality of domestic products, there are few high value added processed products that can be consumed throughout the year. Therefore, the use of persimmon is limited and there is a fear of oversupply in mass production, and at the same time, the price may be lowered.

Therefore, in order to mass-consume high-quality domestic products, it is necessary to expand the sensible product market through the development and commercialization of various products using the senses as raw materials, and to activate the sensible industry in the region.

Korean Patent Laid-Open Publication No. 2003-0062964 discloses a method of manufacturing a freshly-molded fresh-frozen potato including a step of mixing a saccharide, a physical property improver, vitamin C, a perfume, And a re-molding opening period manufactured by an electric method is disclosed. According to this method, it is possible to maintain intrinsic freezing property, but not only the taste due to the heat treatment is deteriorated by the heat treatment, discoloration may occur during storage, and a texture is formed due to addition of agar, It can have a bad influence on preference.

Therefore, it is urgently required to develop frozen hot-spring products having high palatability, while maintaining the original flavor of Hong-si and shortening thawing time through freezing point depression.

Accordingly, the present invention has been extensively studied in order to meet the above-mentioned development needs, and as a result, it has been found that the present invention provides a process for producing a mixture comprising a step of preparing a mixture by adding a freezing point depressant and an acid- According to the production method of ice floss, it is possible to provide ice floss having a high palatability while shortening the defrosting time, and at the same time, retarding the discoloration during storage, thereby completing the present invention.

In the case of manufacturing the reformed ice floss according to the manufacturing method of the present invention, it is possible to distribute the frozen ice floss for a long period of time for 6 months or more, and it is convenient to eat immediately like ice cream without needing any time for defrosting. Can be maintained.

Fig. 1 shows an appearance photograph of the reconstituted ice cream prepared according to the blending ratio of Comparative Example 6 at the initial stage of storage and after 6 weeks of storage (left: initial storage; right: 6 weeks of storage).
Fig. 2 is a photograph of the appearance of the reconstituted ice cream prepared according to the blending ratio of Example 1 at the initial stage of storage and after 6 weeks of storage (left: initial storage; right: 6 weeks of storage).
3 is a photograph of the appearance of the reconstituted ice cream prepared according to the blending ratio of Example 2 at the initial stage of storage and after 6 weeks of storage (left: initial storage; right: 6 weeks of storage).

Hereinafter, the present invention will be described in detail. However, it should be understood that the present invention may be embodied in many other specific forms without departing from the spirit or essential characteristics thereof.

The present invention relates to a process for producing a reformed ice floss comprising adding a freezing point depressant and an acidifier to the floss to prepare a mixture, and reforming and freezing the mixture.

In addition to the redness, the freezing point depressant and the acidic agent, the above mixture may further contain additional ingredients such as juice, fresh persimmon, sweet persimmon, and natural pigments for improving the taste and chewiness.

In one embodiment, the freezing point depressant is a sugar or a sugar alcohol. In order to overcome the long thawing time of the existing freezing hottie, freezing agents such as sugars or sugar alcohols are used. However, excessive addition of a freezing point depressant such as a saccharide can impart an excessive sweet taste, and it is preferable to add 50 to 80 parts by weight of the red liquor and 19.9 to 49.7 parts by weight of the freezing point depressant based on 100 parts by weight of the mixture, desirable.

In a preferred embodiment, the freezing point depressant is at least one selected from the group consisting of xylitol, sorbitol, maltitol and oligosaccharides, and the addition of xylitol, sorbitol, maltitol and oligosaccharide together is most favorable, Do.

In the production method of the present invention, an acid mist is added to the ice cream, and an acid mist is added to achieve the browse-suppressing effect. When the skin is peeled off, the polyphenol oxidase reacts with oxygen in the air to cause browning. Frozen red pepper products sold in the market can be frozen, stored and circulated. However, they can be confirmed that the color is not good due to browning at the factory. This browning greatly affects the merchantability of the product, and measures are needed to delay or prevent it. The content of the acid anhydride is most preferably 0.1 to 0.3 parts by weight based on 100 parts by weight of the mixture in terms of taste and browning.

In a preferred embodiment, the mixture contains only the red pepper, the freezing point depressant and the acidifier, and contains 50 to 80 parts by weight of red lime, 19.9 to 49.7 parts by weight of the freezing point depressant, and 0.1 to 0.3 parts by weight of the acidifier, based on 100 parts by weight of the mixture do.

The acidic agent is preferably at least one selected from the group consisting of malic acid (malic acid), citric acid (citric acid), citric acid natum, and vitamin C, and it is most preferable to use malic acid and vitamin C together.

In the conventional ice making process, it has been confirmed that a physical property-improving agent such as agar, xanthan gum, and carrageenan gum is added in order to give an effect of improving the physical properties, but the texture is reduced by giving a slippery texture. Exclude addition.

The red pepper used in the redeposited ice floss may be, but is not limited to, Hongshi puree or Hongshi paste prepared by peeling the red pepper, removing the seed and the faucet, and pulverizing. The inventive embryos may be raw embryos or thawed frozen embryos.

The manufacturing method of the present invention may further include a sterilization step, a rapid freezing step and the like, if necessary.

The reshaped ice spouts manufactured according to the present invention have a convenience of being stored for a long time and being easy to eat. The re-forming freeze-thaw cycle of the present invention has a short thawing time and can be spooned instantly if it is slightly dissolved at room temperature.

The present invention will be described in more detail with reference to the following examples. However, the following examples are for the purpose of illustrating the present invention and are not intended to limit the scope of the present invention.

[Example]

Sensory evaluation and quality analysis method

Sensory evaluation was evaluated by using 9 point scale method for strength and preference according to each sensory characteristics of 10 evaluators who were experienced in sensory evaluation. The score was evaluated as 9 points for the best score, 5 points for the normal score and 1 point for the worst score The higher the preference score, the higher the score. In addition, intensity and preference of each sensory characteristic were analyzed and described.

The sugar content was measured with a digital sugar meter (pocket refractometer, manufactured by ATAGO Japan).

The pH was measured using a pH meter (ORION 3 STAR, sn 007032, Thermo Scientific, USA) after diluting the sample and distilled water at a ratio of 1: 2.

The acidity was titrated to pH 8.2 with 0.1 N NaOH solution and expressed as total acidity (lactic acid).

L (brightness or whiteness), a (redness / greenness) and b (yellowness / blueness) values were measured using a color difference meter (CR-400 manufactured by Minolta Co., L value (whiteness degree), a value (redness degree) and b value (yellowness degree) were measured three times, respectively, and then expressed as an average value. The standard plate used in this study had an L value of 97.60, a value of 0.02, and a b value of 1.80.

The texture was expressed by the average resistance value of the tissue in the glass container when the upper surface of the sample was inserted 2 cm at a speed of 50 mm / min using a Rheometer (CR-200D manufactured by SUN Japan).

Manufacture of re-form iced floss

Hongsi used Daebong of Yeongam Mountain in Jeollanam Province. The broth stored at -20 ° C was thawed at 20 ° C for 24 hours. A certain amount of red ocher was taken according to the blending ratio shown in Table 1, followed by addition of a freezing point depressant and an acidifier, and the mixture was changed in a blender for 1 minute. Then, 150 g of the solution was placed in a container and frozen and stored to prepare a remolded ice floss. The following formulation ratios all represent weight ratios.

Raw material Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Example 1 Example 2 Hongsi 44 44.8 82 50 83 60 71.8 51.8 Sugar 5 5 One One One - - - Xylitol 33 33 10 3 3 - 3 3 Sorbitol - - - - - 20 10 20 Maltitol - - - - - 20 10 20 oligosaccharide 0.4 - - - - - 5 5 Maltodextrin 16 16 5 - - - - - Cyclodextrin - - - 23 - - - - honey - - - 3 3 - - - High fructose - - - 20 10 - - - Xanthan gum 0.6 0.6 One - - - - - Carrageenan sword 0.6 0.6 One - - - - - Cochineal pigment 0.4 - - - - - - - Malic acid - - - - - - 0.1 0.1 Vitamin C - - - - - - 0.1 0.1 100 100 100 100 100 100 100 100

Sensory evaluation and quality analysis results

The sensory evaluation was performed on the re-formed ice floss according to Table 1 above. As a result, in the case of Comparative Example 1 and Comparative Example 2, the amount of redissol was small and the content of saccharide was high, so that the flavor specific to Hongxia was small. In addition, it was too dilute and had a slippery texture and showed low preference.

In the case of Comparative Example 3 and Comparative Example 5, the sweetness was suppressed and the taste was improved, but it was evaluated that the powdery taste like flour was obtained. In addition, compared to Comparative Example 1 and Comparative Example 2, the hot taste was stronger and the physical properties became harder. In the case of Comparative Example 3, a smooth texture appeared.

The addition of physical properties such as xanthan gum and carrageenan gum may have a positive effect on the physical properties, but it shows a smoother texture, which shows that the degree of preference is lowered.

In the case of Comparative Example 4 and Comparative Example 6, although it was evaluated favorably in the preference degree, it turned out to be brownish with time and it was confirmed that the merchantability was poor.

The compounding ratios of Comparative Example 6, Example 1 and Example 2, in which the results of sensory evaluation were the best, are shown in Table 2 below, and additional quality analysis was conducted on these.

Raw material Comparative Example 6 Example 1 Example 2 Hongsi 60 71.8 51.8 Xylitol - 3 3 Sorbitol 20 10 20 Maltitol 20 10 20 oligosaccharide - 5 5 Malic acid - 0.1 0.1 Vitamin C - 0.1 0.1 100 100 100

The appearance photographs of the reconstituted ice cream prepared according to the blending ratios of Comparative Example 6, Example 1 and Example 2 were shown in FIGS. 1 to 3, respectively, at the initial stage of storage and after 6 weeks of storage (left: Storage 6 weeks).

In the case of Comparative Example 6, which was prepared by blending only hongsi and sugar alcohol, 20 wt% of sorbitol and maltitol were added to each of 60 wt% of red ginseng, respectively, although the degree of preference was higher than that of sorbitol and maltitol, (Fig. 1).

In Example 1, the addition amount of the starch and the sugar alcohol serving as a freezing point depression was 28% by weight, and 0.1% by weight of the malic acid and the vitamin C were added in an amount of 71.8% by weight, It was harmonious. Browning did not progress much after 6 weeks due to the addition of acid scavenging agent which inhibits browning (Fig. 2).

In Example 2, the content of ice cream was lowered to 51.8% by weight as compared with that of Example 1, thereby further increasing the price competitiveness, thereby increasing the content of the freezing point depressant to 48% by weight. Even though the amount of hoshii was reduced, the degree of preference similar to that of Example 1 was shown, and the color change was small even after 6 weeks due to the addition of acid (Fig. 3).

The results of the detailed quality analysis during the storage of the reformed ice cream prepared according to the blending ratio of Comparative Example 6, Example 1 and Example 2 are shown below.

Change in sugar content

Table 3 shows the change in sugar content during storage of the reformed ice cream. The unit of sugar content shown in Table 3 is ° Brix.

Treatment storage duration Initial storage Storage 2 weeks Save 4 weeks Storage 6 weeks Comparative Example 6 38.8 ± 0.09 36.5 ± 0.14 37.6 ± 0.15 35.8 ± 0.09 Example 1 32.4 ± 0.21 32.6 ± 0.10 33.0 ± 0.18 32.2 ± 0.05 Example 2 43.8 ± 0.05 43.3 ± 0.09 44.5 ± 0.24 42.9 ± 0.05

The sugar content of Comparative Example 6 at the initial stage of storage was about 38.8 ° Brix, that of Example 1 was about 32.4 ° Brix and that of Example 2 was about 43.8 ° Brix. However, as the storage time increased, the sugar content of all treatments tended to decrease .

pH  change

The pH changes during storage of the reconstituted iced floss are shown in Table 4 below.

Treatment storage duration Initial storage Storage 2 weeks Save 4 weeks Storage 6 weeks Comparative Example 6 5.62 ± 0.01 5.72 + 0.03 5.62 ± 0.01 5.58 + 0.03 Example 1 4.47 ± 0.02 4.34 ± 0.02 4.33 ± 0.03 4.33 + 0.02 Example 2 4.12 + 0.02 4.10 + 0.03 4.12 + 0.02 4.08 ± 0.01

As shown in Table 4, the pH of all treatments tended to be maintained without significant change during the storage period.

Acidity change

Table 5 shows the change in acidity during storage of the reconstituted iced floss. The unit of acidity shown in Table 5 is%.

Treatment storage duration Initial storage Storage 2 weeks Save 4 weeks Storage 6 weeks Comparative Example 6 0.31 ± 0.01 0.34 ± 0.01 0.31 + 0.04 0.36 ± 0.01 Example 1 0.81 + 0.02 0.86 ± 0.03 0.85 + 0.02 0.81 ± 0.01 Example 2 0.63 + 0.02 0.67 ± 0.01 0.63 + 0.03 0.62 ± 0.01

The acidity of Comparative Example 6 at the initial stage of storage was about 0.31%, about 0.81% for Example 1, and about 0.63% for Example 2. After 2 weeks of storage, there was a tendency to increase and decrease, but the acidity value tended to be maintained at all treatments until 6 weeks of storage.

Chromaticity change

Table 6 shows the change in acidity during storage of the reconstituted iced floss.

storage duration
(week) Treatment Comparative Example 6 Example 1 Example 2
L value

0 44.47 ± 2.92 40.85 ± 0.53 42.77 + - 4.21 2 45.23 + - 3.72 45.85 ± 3.21 47.56 + - 0.98 4 48.09 ± 2.25 46.54 ± 2.00 46.39 ± 2.87 6 45.41 ± 2.03 44.15 ± 2.13 47.61 + - 1.07
a value

0 6.74 ± 0.22 5.77 + - 0.64 5.88 ± 0.15 2 5.14 + 0.49 5.87 ± 0.19 5.12 + - 0.47 4 5.25 ± 0.40 6.18 ± 0.28 5.16 ± 0.49 6 4.71 + - 0.47 5.75 + - 0.51 5.15 ± 0.20
b value

0 18.81 ± 1.20 16.25 + 2.11 14.68 ± 0.08 2 13.43 ± 1.46 14.02 + - 1.83 13.24 + - 0.56 4 14.06 ± 1.49 13.43 ± 1.09 13.43 + - 1.68 6 12.06 + 2.02 12.68 ± 0.91 13.39 ± 1.82

In the case of L value indicating the overall color, all treatments tended to increase with the storage period. In the case of Example 2, the value increased from the initial value of about 42.77 to the value of about 47.56 in the two weeks of storage, and then maintained about 47.61 in the sixth week of storage. In the case of a value indicating a red color, Example 1 showed an increase until the 4th week of storage and slightly decreased after 6 weeks of storage, but Example 2 showed a tendency to decrease until the 6th week after storage after 2 weeks of storage. The b value also showed a tendency to decrease with the storage period in all the treatments. Among them, the value of Example 2 showed no significant change, and it was the most stable in the icecream color change during the storage period.

Texture change

Table 7 shows the change in texture during storage of the reconstituted iced floss. The unit of texture shown in Table 5 is kgf.

storage duration Comparative Example 6 Example 1 Example 2 Save 4 weeks 1.73 + 0.14 2.25 ± 0.05 0.43 + - 0.05 Storage 6 weeks 2.43 + 0.14 2.79 ± 0.05 0.52 ± 0.05

As a result of measuring the texture of the frosted ice at 4 weeks, the highest hardness of Example 1, which had the highest flock content, was found to be about 2.25 kgf, the comparative example 6 was about 1.73 kgf and the example 2 was about 0.43 kgf. In the 6th week of storage, all treatments were increased. In Example 1, about 2.79 kgf, in Comparative Example 6, 2.43 kgf, and in Example 2, about 0.52 kgf.

Claims (6)

a) Mixing 28% by weight of a freezing point depressant selected from the group consisting of xylitol, sorbitol, maltitol and oligosaccharide, 0.1% by weight of vitamin C and 0.1% by weight of malic acid based on 100% by weight of the mixture, Lt; / RTI > And
b) reforming and freezing the mixture. < RTI ID = 0.0 > 11. < / RTI > delete delete delete delete The method according to claim 1,
Characterized in that the floss is a floss puree or a floss paste produced by peeling and grinding the floss.

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