KR101520291B1

KR101520291B1 - Manufacturing method of japanese apricot slice Jung Kwa

Info

Publication number: KR101520291B1
Application number: KR1020140155963A
Authority: KR
Inventors: 조영만
Original assignee: 주식회사 영일이엔에프
Priority date: 2014-11-11
Filing date: 2014-11-11
Publication date: 2015-05-14

Abstract

The present invention relates to a method of preparing a candied Japanese apricot. More particularly the method of preparing a candied Japanese apricot comprises that sliced Japanese apricots with peels are dried under vacuum, dipped in saccharide, coated and dried thereafter. The method according to the present invention can massively prepare the candied Japanese apricot relatively in a short period that has peculiar flavor, scent and texture of Japanese apricot, has high contents of effective components, and excellent flavor. Particularly, the candied Japanese apricot of the present invention has no sugar or a very little amount unlike a Japanese apricot extract, thus can be very healthy. In addition, various effective components can be stably and massively contained in the sliced Japanese apricot such that the candied Japanese apricot having more various flavors, nutrients, functions can be prepared.

Description

{Manufacturing method of japanese apricot slice Jung Kwa}

The present invention relates to a plum gypsum and a manufacturing method thereof, and more particularly, to a plum gypsum and a manufacturing method thereof, characterized in that the plum slices cut with the plum are vacuum dried, then dipped, coated and dried.

Plum is an alkaline food, it has fatigue recovery, improvement of constitution, detoxification effect, effective for dyspepsia and gastrointestinal disorder, it is good for constipation and skin beauty, and is widely used as a health supplement food or medicine. It is composed of seed (seed) and the remaining pulp part in the center of the inside. Flesh part occupies about 86% of the weight of the whole plum. Flesh is various organic acids including citric acid, malic acid, tartaric acid and succinic acid, And various minerals including pectin and tannin. In general, it is possible to drink alcohol, eat jam, juice, concentrate, or pickle.

Korean Patent No. 10-0459324 applied to miso, Korean Patent No. 10-1281065 applied to persimmon vinegar, Korean Patent No. 10 applied to gum, A variety of techniques have been developed to enable consumers to enjoy the beneficial effects of plum by applying a plum plum containing a large amount of beneficial ingredients such as water-1345510 to the food. Applicants have also found that plum 10-1370279 and 10-1449488, which are prepared in the form of granules which are easily dissolved in water to facilitate storage and ingestion.

These plums have the advantage of consuming the nutritional ingredients of plum or feeling the taste and flavor of plum, but it is hard to get the feeling of eating plum, and you can eat all the beneficial ingredients of plum There is a problem that it can not be done.

Korean Patent Laid-Open Publication No. 10-2012-0064877 discloses a technique in which plums are produced in a confectionery form so that the plums can be ingested in a form close to a circle as compared with other techniques, but the preparation period is very long, There is a problem in that many beneficial ingredients of plums can escape.

Accordingly, the present inventor has made a process for producing a dessert which utilizes the texture of the plum within a short period of time while minimizing the leaching of beneficial ingredients of the plum. In this process, a method of minimizing the deterioration or destruction of beneficial ingredients of the plum, . As a result, only the seeds of the plum were removed, and then the skin was dried and vacuum-dried. Then, the dices were prepared by dipping, so that not only the excellent flavor was maintained while maintaining the original taste and flavor of the plum, Can be mass-produced within a short period of time, and the present invention has been completed.

Korean Patent No. 10-0420295 Korean Patent No. 10-0459324 Korean Patent No. 10-1281065 Korean Patent No. 10-1345510 Korean Patent No. 10-1370279 Korean Patent No. 10-1449488 Korean Patent Publication No. 10-2012-0064877

The main object of the present invention is to provide a method for mass production of a dessert which can feel the texture and texture as well as the original taste and flavor of the plum while minimizing the leaking, alteration and destruction of beneficial ingredients of the plum.

According to one aspect of the present invention, the present invention provides a method of making a plum slice comprising the steps of: a) cutting the plum husk and separating the seeds to produce a plum slice, b) vacuum drying the plum slice, c) D) dipping the dough in the sugar solution, d) removing the plum slices from the dripping solution, and removing the dripping solution excessively added to the plum slices, e) Coating with an additive; And f) drying the plum slices after step e).

Preferably, the vacuum drying in step b) may be performed such that the moisture content of the mussel slice is 3 to 10% by weight at 20 to 30 ° C.

Preferably, the sugar in step c) may be carried out at 35 to 40 DEG C for 5 to 10 days.

Preferably, the powdery food additive may be glucose powder.

According to the present invention, it is possible to produce a large quantity of mushi-mushrooms having a high flavor and high content of useful components and a flavor, aroma and texture inherent to mushrooms in a relatively short period of time. Unlike the plum extract, the plum confection according to the present invention is free from sugar or contains only a very small amount of sugar, which is very beneficial to health. In addition, it is possible to stably incorporate a large amount of various usages into the plum slices, thereby making a plum meal having various flavors, nutrients, and functionality.

FIG. 1 is a block diagram showing an embodiment of a method for manufacturing the present invention.
FIG. 2 is a schematic view showing a method applied to a dangliocer in an embodiment of the present invention. The plum slices are immersed in the immersion water tank containing the immersion liquid in a state of being immersed in a drip bag having a mesh structure at the bottom, and then the immersion is started, and then the drip bag is taken out and stopped. When the drip bag is taken out, the drip bag drops naturally by the net structure on the bottom of the drip bag.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

According to one aspect of the present invention, the present invention provides a method of making a plum slice comprising: a) cutting the plum under the skin and separating the seed to produce a plum slice; b) vacuum drying said plum slices; c) dipping the plum slices having been subjected to the step b) in a sugar solution and dipping them; d) removing the plum slices from the sugar solution and allowing the plum slices to stand to remove excess sugar from the plum slices; e) coating the plum slices after step d) with a powdered food additive; And f) drying the plum slices after step e).

In the present invention, it is possible to use various kinds of plum, such as red plum, red pepper room, etc., but it is possible to use a platycodon in order to make it possible to contain more health- . In addition, it is preferable to use plums having a size of medium or less, that is, plums having a diameter of 2 to 4 cm, in order to facilitate efficient ingestion of the sugarcane and the prepared juice. If the size of the plum is too large, it is necessary to increase the amount of sugarcane for sufficient sugarcane. Even if the sugarcane time is increased, the sugarcane may not sufficiently penetrate to the center of the plum, and eating may be inconvenient.

The plums used in the present invention can be used while being stored in a refrigeration warehouse after harvest. If the temperature of the freezing storage is maintained at -4 to 4 캜, even if stored for about 6 months, it is possible to maintain the quality so that there is no major problem in manufacturing the present invention.

In the present invention, it is preferable that the method of the present invention further includes a washing step of removing impurities adhering to the surface of the plum prior to the step a). It is preferable to wash it with water. It is preferable to perform it before putting it in the freezing warehouse immediately after the plum harvest, but it can also be used after it is taken out from the freezing warehouse for cleaning and manufacturing.

In the plum gypsum and manufacturing method of the present invention, it is preferable to cut the plum into two pieces when cutting the plum. If cut too much, the sugar can be produced in an excessive amount of sugar solution and additives relative to the volume of the plum, which is undesirable from the viewpoint of health benefits.

In step (b) of the present invention, it is preferable that in step (b), the permeation of the drench solution is facilitated in the process of dripping, while the nutritional component of the plum is not altered or destroyed, and the taste and flavor of the plum It can be said that it is preparing. It can be said that it is a very important step because it can not achieve the objective because the plum is dripped if it is dipped in the bag without vacuum drying. At this time, it is preferable to set the vacuum drying temperature to 50 ° C or less for the purpose of preventing denaturation or breakage of useful components contained in plum, and vacuum drying efficiency. If the temperature is too high, the plum may become ripe or browned. Too low temperatures may cause excessive energy consumption or increase in the production time. Therefore, it is more preferable to perform the temperature at 20 to 50 ° C. The pressure at the time of vacuum drying is suitably 700 to 800 mm H ₂ O. It is also preferable to vacuum-dry the pear slice so that the moisture content of the pear slice becomes 3 to 10% by weight in order to facilitate permeation of the pour slurry in the process of dripping and to enhance the flavor of the final pear. When the vacuum drying is completed under these conditions, the sugar content of the plum slices becomes about 30 to 80 brix and becomes a hard form capable of dripping.

In step (c) of the present invention, step (d) is performed so as to allow the sugar solution to penetrate into the plum slices. In this step, It is preferably carried out at 35 to 90 DEG C for 5 to 10 days. At this time, if the sugarcane temperature is too low, the penetration amount of the sugar solution becomes significantly low, and the flavor of the prepared sugar is greatly decreased. On the other hand, if the temperature is too high, the sugar solution may boil, have. It is more preferable to perform at 35 to 40 캜 considering the flavor and nutritional content of the juice. If the sugarcane time is not sufficient, there is a problem that the penetration of the sugar solution is insufficient and the flavor of the sugar is low, and when it is too long, there is a problem of unnecessary energy wasting and an increase in the manufacturing time.

In the present invention, it is possible to use starch syrup, starch, oligosaccharide solution, honey and the like, and in some cases, further additives which can be edible are further added to the starch syrup, can do. As the above-mentioned additives, functional additives or flavoring agents or spices for enhancing the flavor can be used, and fruits, seeds or roots juices, extracts or concentrates of plants can be used. For example, a sugar solution prepared by adding a solution selected from purple sweet potato concentrate, red ginseng concentrate, grapefruit seed extract, and apple concentrate to a fructooligosaccharide solution can be used.

In step (d) of the present invention, the step (d) may be a step of preventing the flavor of the plum being discolored due to excessive sugar solution. There is also a problem in that the excessive inclusion of sugar dips is not beneficial in terms of nutritional content. A method in which the plum slices are taken out of the sugar solution and allowed to stand to allow the sugar solution to drop naturally. It is more convenient to use a method in which the vacuum-dried plum slices are dipped in a container having a net shape at the bottom, and then the container is taken out after the dripping is finished and left in the air. At this time, the temperature is preferably maintained at 30 to 40 ° C. When the temperature is maintained for 3 to 4 days under the above-mentioned temperature condition, the pericellious filtrate is sufficiently removed. In order to facilitate the coating of the powdered food additive in step (e), it is preferable to appropriately harden the sugar solution. To this end, a method of applying hot air can be used.

The sugar solution used in the gypsum process can be recycled, and the number of times can be judged by considering the occurrence of the residue or the problem of alteration of the component of the precipitate when the sugar solution is precipitated at a high temperature.

In step (e) of the present invention, the step (e) may be referred to as a coating step for enhancing the ease of storage and ingestion of the juice, and the flavor. The powdery food additive for coating may be a sweetener, a spice, or a functional additive. The powdery food additive may be a powder that is not easily dissolved under normal temperature or temperature conditions during the period of circulation, and is not sticky when hand picked. . It is good to use glucose powder to balance the flavor and nutrition and to make it healthier.

After step e), the powdery food additive can be more stably fixed on the surface of the mucilage slice by further drying in step f), and corruption or deterioration of the fruit can be prevented. At this time, it is preferable to carry out drying for 15 to 30 minutes by applying warm air at 25 to 30 ° C.

It is preferable that the produced plum gypsum is vacuum packed to prevent deterioration.

After ingesting meat, ingesting 6 pieces of plum paste of the present invention has an effect of extinguishing very easily.

Example 1.

A browning room with a diameter of 2 ~ 4 cm was prepared.

After washing the brow room, it was incised in half and the seeds were separated. At this time, the husks were used without being peeled off.

The plum pieces were placed in a vacuum dryer, vacuum-dried at room temperature (about 25 ° C), and vacuum-dried to have a water content of about 5%. The sugar content of the vacuum-dried plum slices was found to be about 40brix.

The syrup was used as a sugar solution, and the vacuum-dried plum slices were immersed in the sugar solution and kept at 35 to 40 ° C for 5 to 10 days. At this time, as shown in FIG. 2, the plum slices were immersed in a dipstick having a mesh network on the bottom, and immersed in an immersion water tank filled with glucose solution.

The sugarcane containing the plum slices was removed and allowed to stand at about 35 ° C for 3 to 4 days in a greenhouse, so that the dripping liquid, which was excessively buried on the surface of the plum slices, was dropped by natural dropping. After that, warm air of about 35 ° C was provided to alleviate the stickiness of the surface.

The plum slices were placed in a container containing glucose powder, and glucose powder was applied to the surface of the plum slices.

Glucose powder was coated and dried at about 25 ~ 30 ℃ for about 20 minutes while warm air was being supplied.

The resulting plum gruel was vacuum packed.

Comparative Example 1

In Example 1, the vacuum drying process was omitted, and the preparation and preparation were tried.

In the course of the sinking, the plum has become too dull to the point where it can not carry out further processing.

Comparative Example 2

In Example 1, the vacuum drying temperature was changed to 60 占 폚 to prepare a solution.

During the vacuum drying process, many browned plum pieces were formed.

Comparative Example 3

In the above Example 1, the dried plum slices were vacuum-dried to have a water content of about 20%, thereby preparing tablets.

Comparative Example 4

In the above Example 1, the dried plum slices were vacuum-dried so as to have a water content of about 2% to prepare tablets.

Comparative Example 5

In Example 1, the sugarcane temperature was adjusted to 10 占 폚 to prepare a confection.

Comparative Example 6

In the above Example 1, the gingiva period was set to 3 days, and a regular portion was prepared.

Experimental Example 1

The sensory evaluations of each of the plums prepared in Example 1 and Comparative Examples 2 to 6 were carried out.

The study was conducted on 20 adult males and 5 females (5, very good; 4, slightly better; 3, moderate; 2, slightly worse; 1, not very good). The overall preference considering taste, flavor and color was evaluated.

The results are shown in Table 1.

Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 One 5 4 3 3 2 4 2 4 4 3 2 One 4 3 4 3 3 2 2 3 4 5 3 3 3 2 3 5 4 3 3 2 2 3 6 5 4 4 4 3 4 7 5 4 3 2 One 4 8 5 4 3 3 2 4 9 5 3 3 3 2 3 10 5 4 3 3 2 4 11 4 4 4 3 One 3 12 5 4 3 2 One 4 13 5 4 3 3 2 4 14 5 3 3 3 2 3 15 5 4 4 2 2 4 16 5 3 3 3 One 3 17 5 4 3 3 2 4 18 5 4 4 3 One 3 19 5 4 3 2 2 4 20 5 4 3 3 2 4 Sum 96 74 64 54 35 72 Average 4.8 3.7 3.2 2.7 1.75 3.6

As a result of the sensory evaluation, the plum confection of Example 1 was evaluated as the best in all respects.

Claims

a) cutting the plum under the skin and separating the seed to produce a plum slice;
b) vacuum drying the plum slices so that the moisture content of the plum slices is from 3 to 10% by weight at 20 to 30 캜;
c) dipping the mussel slice after step b) in a sugar solution and dipping it at 35 to 40 DEG C for 5 to 10 days;
d) removing the plum slices from the sugar solution and allowing the plum slices to stand to remove excess sugar from the plum slices;
e) coating the plum slices after step d) with a powdered food additive; And
f) drying the plum slices after step e).

The method according to claim 1,
In step a), the plum is a browning room having a diameter of 2 to 4 cm, the plum is cut in half to make two pieces,
In the step b), the vacuum drying pressure is 700 to 800 mmH ₂ O,
In step c), the sugar solution is one selected from the group consisting of starch syrup, starch, oligosaccharide solution and honey, or a food additive added thereto,
In step d), the plum slices are allowed to stand at 30 to 40 DEG C for 3 to 4 days to remove the percussion filtrate,
In step (f), warm air at 25 to 30 DEG C is applied and drying is performed for 15 to 30 minutes.

delete

The method according to claim 1,
Wherein the powdery food additive is a glucose powder.