KR101730379B1 - Preparation method of food processing persimon and food processing persimon using the same - Google Patents

Abstract

The present invention relates to a method for producing a persimmon-processed food, and a persimmon-processed food using the same. According to the present invention, the method for producing the persimmon-processed food enables the retention or enhancement of antioxidant functions of persimmon, which can be easily reduced or degraded in the production of the persimmon-processed food. To this end, the method for producing the persimmon-processed food comprises the following steps: storing persimmon for 10-12 hours while the persimmon is soaked in salt water; removing astringency from the persimmon; and peeling the astringency-removed persimmon and then heating the same after undergoing organic acid treatment.

Description

[0001] The present invention relates to a method for producing persimmon processed foods,

The present invention relates to a method for producing persimmon processed food and a persimmon processed food using the same.

Gam is a deciduous arboreous tree of the persimmon tree distributed in the central and southern part of China and south central part of Korea. Sauce is one of the most nutritious fruits with a water content that is low compared to other fruits, but it contains about 14% sugar, which is mainly composed of glucose and fructose. Also, persimmon contains a small amount of organic acid but contains pectin and carotenoid. It also contains tannins, vitamin C, and vitamin A that help prevent hypertension, lower blood alcohol levels, and also contain potassium and magnesium as minerals. Of these, vitamin Asms are very high at 400 units (IU) / 100g, and also contain significant amounts of vitamin C. Vitamin C, especially in the sense, is contained in the form of a vitamin C precursor. Unlike ordinary vitamin C, it is not easily destroyed when exposed to heat, water or air.

On the other hand, the tannin component of persimmon is good for gastrointestinal diseases such as gastric ulcer and diarrhea, which is due to strong convergence of tannic acid. In addition, the converging action of tannic acid is also effective for the recovery of burns. Tannin of persimmon has not only been used as a paralytic medicine for a long time, but also is known to have an effect of preventing or treating frostbite or hand flap, and is reported to be used for inflammation and treatment of skin diseases by preventing bacterial infection.

However, since the tannin component of persimmon acts as a component that gives off the taste of persimmon, it is also a main ingredient that reduces the overall acceptability of persimmon when it is used as a food. This tannin ingredient is the main ingredient that gives a tangy flavor, but these tannic flavors are limited to the water-soluble tannin ingredient. Therefore, when the water-soluble tannin component is replaced with the insoluble tannin component, it becomes possible to remove the tannin-like taste of the water-soluble tannin. That is, the reason why the sensation is desensitized and becomes sweet is not that the tannin is converted into the sugar, but the water-soluble tannin becomes insoluble tannin by the depolarization and does not show a faint taste.

Such a transdifferentiation method may be a method of making an immersion or a method of making a perspex. Examples of the dehydration method for double impregnation include a hot water dehydration method, an alcohol dehydration method, a gas deasphalting method, and a freeze-thawing method. Among these extractions, the hot tap debrassion method has a merit that it can be removed by a simple process as a method which has been carried out in a farmhouse from the past, but it has a problem that it can be performed only in a small amount at home. In addition, the alcohol extrapolation method has an advantage that large-scale de-insertion is possible, but it has a disadvantage that the de-injection process is complicated, the process-related cost is high, and the de-condensation period is long. In addition, in the case of the gas deaspolation method, although the deaspone period is comparatively short and the storage stability of the fruit is excellent, it can be treated in a large amount. However, since carbon dioxide or dry ice is required as a gas, a manufacturing facility is required separately, . In addition, the freeze-thaw method is a method in which frozen taste is slowly frozen while being frozen at about -20 DEG C, and is slowly removed, but it takes up to 80 days or more,

On the other hand, there is a problem in that even when the tasted taste is removed through the excellent improved extrapolation method, the antioxidant ability of the persimmon can not be maintained excellent in the process of application to the persimmon processed food. In other words, there is a possibility that the unique function and property of persimmon may be altered in the process of desorption, and the original function or effect of persimmon may be altered have. In particular, there is a problem that the inherent antioxidant ability of the persimmon is low in the manufacturing process of the persimmon processed food.

As a prior art document related to the present invention, Korean Patent Registration No. 10-1162421 (Patent Document 1) is disclosed. In this Patent Document 1, only a method of using a film-type packaging material and de- It is only disclosed.

Patent Document 1. Korean Patent Publication No. 10-2014-0122332

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method of manufacturing a persimmon processed food which can maintain or improve the antioxidant function inherent in persimmon.

According to an aspect of the present invention, there is provided a method of manufacturing a first reduced-

1) storing the persimmon in a salt water for 0.5-2 days;

2) after step 1), a step of removing the senses; And

3) removing the skin of the extruded persimmon, treating and heating the organic acid;

And the like.

A method of manufacturing a second processed food according to another aspect of the present invention includes

1) storing the persimmon in a salt water for 0.5-2 days;

2) after step 1), a step of removing the senses;

3) removing the skin of the extruded persimmon and storing it in a mixed solution of water and organic acid in an immersed state; And

4) drying the stored sense;

And the like.

The method for producing persimmon processed food according to the present invention can maintain or improve the antioxidant ability of persimmon which is deteriorated or is likely to be deteriorated in the process of producing persimmon processed food.

Fig. 1 is a photograph of the microwave heating treatment after the heat treatment.
2 is a photograph showing a process of manufacturing ice cream according to Example 3-1.
3 is a photograph showing a process of manufacturing a semi-finished product according to Example 3-2.

Therefore, the inventors of the present invention have made extensive efforts to develop a process for producing saffron processed food which can maintain or improve the antioxidant ability of safflower which may be damaged in the production of saffron processed food. As a result, The inventors of the present invention have discovered a method for producing a food, and completed the present invention.

Specifically, the first method of manufacturing the persimmon processed food according to the present invention comprises

1) storing the persimmon in a salt water for 0.5-2 days;

2) a step of heat-treating by microwave heating; And

3) treating the citric acid and vitamins by heating after removing the skin of the extruded persimmon;

And the like.

Particularly, in the step 2), there is no particular limitation on the de-sipping, but the de-sipping may be performed by microwave heating treatment. It is possible to perform simple and large-scale extrapolation through such microwave heating process. In addition, the effect of dehydration in the microwave heating process is excellent.

When a persimmon processed food is produced according to the present invention, it is necessary to maintain the antioxidant ability of the persimmon which is inevitably deformed in its inherent form, . This makes it possible to maintain or even improve the antioxidative capacity inherent in the depression through the treatment with an organic acid as in the step 3). In addition, the treatment of vitamins together with organic acids can further improve the antioxidative effect compared to the case of treating only with organic acids (the antioxidative activity of organic acids alone is more than 80%, while the organic acids and vitamins are treated together , An antioxidative ability of 95% or more is achieved).

 The organic acid is not particularly limited, but is preferably at least one selected from the group consisting of citric acid, acetic acid, lactic acid, formic acid, tartaric acid, acetic acid, malic acid, oxalic acid, oxalacetic acid, fumaric acid, malic acid and succinic acid. In addition, the vitamin is not particularly limited, and vitamin C may be a preferable example.

On the other hand, if it is stored in a state of being enclosed in brine as in step 1), the effect of de-scribing by microwave heating treatment can be more excellent. Also, it is preferable that the storage period in the above step (1) is 0.5-2 days because it does not seriously damage the sensation state. It is preferable that the salt water is 5-20 g of salt to 1 L of water because it is possible to maximize the effect of devolatilization by microwave heating treatment. In addition, it is preferable that the storage period of the above step 1) is stored for 10-12 hours because the effect of dephasing by the microwave heating process can be maximized.

On the other hand, when the microwave heating process is performed, dehydration can be performed within a short time, and the degree of sugariness due to desorption, moderate hardness, color, texture and the like due to softening after dehydration can be improved . On the other hand, the microwave heating process can be performed by driving a microwave oven or the like without particular limitation. In addition, if the microwave heating treatment is applied to treat the sensation, the effect of converting water-soluble tannins into insoluble tannins is excellent within a short time. This results in the conversion of water-soluble tannins to insoluble tannins by microwaves.

On the other hand, the heat treatment by the microwave is preferably performed at a frequency of 2,000 to 3,000 MHz or an output of 600 to 1,000 watts, since the effect of converting to insoluble tannin is excellent. More preferably, in the case of 650-850 watts, the conversion to insoluble tannin may be 95-100%, which is more preferable. The time for the heat treatment by the microwave is preferably from 1 to 10 minutes, more preferably from 2 to 6 minutes, since the water is converted into insoluble tannins while retaining the maximum amount of water. Lt; / RTI >

On the other hand, it is preferable that the organic acid to be treated for improving the antioxidant ability is treated with 0.1-0.5 parts by weight with respect to 100 parts by weight of persimmon, and the vitamin is preferably treated with 0.1-1 parts by weight with respect to 100 parts by weight of persimmon. That is, when the organic acid, the organic acid, and the vitamin are treated in the above-described numerical range, the antioxidant activity of persimmon can be maintained or improved remarkably, and the antioxidant ability may be lowered if the upper limit and the lower limit of the above range are exceeded. When organic acids and vitamins are simultaneously treated, the content ratio of organic acids: vitamins is preferably 0.5-1.5: 1.5-2.5.

On the other hand, if the heat treatment is performed in the step 3), it is possible to further soften the texture of the persimmon processed food. In this case, the heating temperature in the step 3) is not particularly limited, but it may be preferably 50-90 ° C., and it is preferable that the temperature corresponding to the temperature is a temperature at which the antioxidative effect of the persimmon processed food is not lowered . The heating time at this time is not particularly limited, but is preferably 50-90 占 폚.

On the other hand, the persimmon processed food produced by the method of producing persimmon processed food according to the present invention may be any one selected from the group consisting of Hong, Yang, jam, puree and ice cream.

A method of manufacturing a second processed food according to another aspect of the present invention includes

1) storing the persimmon in a salt water for 0.5-2 days;

2) after step 1), a step of removing the senses;

3) removing the skin of the extruded persimmon and storing it in a mixed solution of water and organic acid in an immersed state; And

4) drying the stored sense;

And the like.

The persimmon processed foods produced by the method for producing such second persimmon processed food may be preferably semi-persimmon. By this manufacturing method, it is possible to manufacture a semi-finished product excellent in antioxidative effect by producing a semi-processed food which is a persimmon processed food.

In addition, the de-scoring in the step 2) is preferable because mass de-scribing is possible by a simple method of de-scribing by microwave heating treatment.

On the other hand, if it is stored in an enclosed state in salt water as in step 1) of the above-described manufacturing method, the effect of de-scoring (more preferably, the effect of de-scribing by microwave heating treatment) can be further improved. Also, it is preferable that the storage period in the above step (1) is 0.5-2 days because it does not seriously damage the sensation state. It is preferable that the salt water is 5-20 g of salt to 1 L of water because it can maximize the effect of de-mixing. Also, it is preferable that the storage period of the step 1) is stored for 10-12 hours, since the effect of elimination of the extinction can be maximized.

On the other hand, when the microwave heating process is performed, dehydration can be performed within a short time, and the degree of sugariness due to desorption, moderate hardness, color, texture and the like due to softening after dehydration can be improved .

On the other hand, the heat treatment by the microwave is preferably performed at a frequency of 2,000 to 3,000 MHz or an output of 600 to 1,000 watts, since the effect of converting to insoluble tannin is excellent. More preferably, in the case of 650-850 watts, the conversion to insoluble tannin may be 95-100%, which is more preferable. The time for the heat treatment by the microwave is preferably from 1 to 10 minutes, more preferably from 2 to 6 minutes, since the water is converted into insoluble tannins while retaining the maximum amount of water. Lt; / RTI >

On the other hand, the antioxidative ability of the sense is intensified without deterioration by the step 3), and in particular, the step 3) is a process for maintaining or improving the antioxidant ability in the manufacture of the medicament. The maintenance or improvement of the antioxidant ability is made possible by mixing organic acids, and the addition of vitamins further improves the antioxidant ability. (The antioxidative ability when the organic acid alone is mixed is more than 80% , The antioxidant ability is improved by 95% or more). Also, the mixed solution in step 3) is 1-5 g of organic acid, 1-5 g of organic acid and 1-5 g of vitamin with respect to 1 L of water, so that the antioxidant ability of half-life can be excellently expressed. On the other hand, when organic acids and vitamins are mixed together, it is more preferable that the content ratio of the organic acids: vitamins is 1.5-2.5: 2.5-3.5.

The organic acid is preferably at least one selected from the group consisting of citric acid, acetic acid, lactic acid, formic acid, tartaric acid, acetic acid, malic acid, oxalic acid, oxalacetic acid, fumaric acid, malic acid and succinic acid. In addition, although there is no particular limitation on the vitamin, the vitamin C may be a preferable example.

The storage period in step 3) is preferably 5-24 hours.

In addition, the persimmon processed food which is finally produced through the drying process of step 4) is preferably half-dry, and the effect of de-scoring is excellent, and the inherent antioxidative ability of the sensory can be maintained or improved.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

Example

< Example  1: Store sensation in brine>

Dae - seong was purchased from Sangju, Gyeongsangbuk - do, and the sensation of uniform appearance was used. I cleaned up this selected sense of integrity. 50 g of salt was added to 5 L of water, heated to 50 DEG C, and 5 pieces were added, and sealed with vinyl. Sealed and stored in a styrofoam box for 10 hours. To keep the temperature from dropping, I put hot water in the water bottle and put it next to it.

< Example  2: Microwave heating treatment Extrapolation >

After carrying out Example 1, the thus stored senses were applied to a microwave capable of microwave heating treatment and treated for 5 minutes. In this process, the frequency of the microwave oven was 2, 500 MHz, and the output was 700 watt. This microwave heating treatment completely aged the sensation of extrapolation (Fig. 1).

< Example  3: Microwave heating treatment Extrapolation  After Organic Acid and Vitamin Treatment>

(1) Sensation used in the manufacture of hongsi, jam, puree and ice cream (Example 3-1)

400 g of citric acid (citric acid, anhydrous citric acid, JUNGBUNZLAUER AUSTRIA AG), which had been peeled off through Example 2, was added and the mixture was cooled to 80 ° C (hereinafter referred to as "Example 3-1-1"). Separately, 2 g of vitamin (lemon) was added to the above organic acid, and the mixture was heated to 80 ° C to cool (hereinafter referred to as "Example 3-1-2"). The sense of cooling was packed in the packaging material, and jam, puree and ice cream were prepared with this sensation. On the other hand, FIG. 2 is a photograph showing a process in which ice cream is finally manufactured starting from depolarization.

(2) Sensing used in the manufacture of semi-finished goods (Example 3-2)

After removing the skin through the above-mentioned Example 2, the skin was cut to a proper size. 4 g of citric acid was added to 2 L of water and immersed for 2 hours (hereinafter referred to as "Example 4-1-1"). Separately, 6 g of vitamin (6 g) was added to the organic acid, followed by immersion for 2 hours (hereinafter referred to as "Example 4-1-2"). It was put into a 65 ° C dryer and water was removed, and the degree of drying was adjusted for about 10 hours. Meanwhile, FIG. 3 is a photograph showing the final manufacturing process of the semi-finished fabric starting from depolarization.

Comparative Example

Comparative Example  One

Unlike Example 2, Example 1 was carried out, but Comparative Example 1 showed that no dehydration process was performed without performing microwave heating treatment.

Comparative Example  2

Comparative Example 2, in which the microwave heating treatment according to Example 2 was carried out without performing the above-described Example 1,

Comparative Example  3

As a result of performing both the above-described Example 1 and Example 2, Comparative Example 3 in which citric acid and vitamin treatment were not performed was performed, unlike Example 3. In the case where the senses used in the manufacture of the double hongsi, jam, puree and ice cream are referred to as 'Comparative Example 3-1', and when the senses used in the manufacture of the semi-persimmon are targeted, 'Comparative Example 3-2' Respectively.

Experimental Example

< Experimental Example  1: by microwave heating treatment Extrapolation  Effect comparison measurement>

Experiments were conducted to compare the dephosphorization effect in the case where the microwave heating treatment was performed by the second embodiment and the dephosphorization effect was compared with the first and second comparative examples. This was done by measuring how much water-soluble tannin converted into insoluble tannin. The results are shown in Table 1 below.

division Comparative Example 1 Comparative Example 2 Example 2 Conversion rate to insoluble tannin (%) 0 80 98

As a result of the above Table 1, it can be converted into insoluble tannin by 90% or more by the microwave treatment. In addition, when the same procedure as in Example 1 is carried out and the microwave heating treatment is performed as in Example 2, the conversion rate to insoluble tannin is 95% or more higher than that in Example 1 (Comparative Example 2) .

< Experimental Example  2: Comparison of antioxidant efficacy by citric acid and vitamin treatment>

The effects of citric acid, citric acid and vitamins on the antioxidant ability in Example 3 were compared with those of Comparative Example 3-1 and Comparative Example 3-2. The results are shown in Table 2 below. More specifically, the present inventors compared antioxidant efficacy by measuring and comparing SOD (superoxide dismutase) -like activities. Superoxide dismutase (SOD) - like activity was measured by the method of Maklund and Maklund. That is, 3 mL of Tris-HCl buffer (pH 8.5) and 0.2 mL of pyromellitol (7.2 mM) were added to 0.2 mL of the sample extract, followed by reaction at room temperature for 10 minutes. To this solution, 0.2 mL of 1N HCl was added to stop the reaction, and the absorbance at 420 nm was measured. The SOD-like activity was calculated using the following equation.

[Equation 1]

division Example
3-1-1 Example
3-1-2 Example
4-1-1 Example
4-1-2 Comparative Example
3-1 Comparative Example
3-2 SDS-like activity (%) 32 40 30 36 18 15

As shown in Table 2, it was confirmed that the antioxidative ability of Example 3-1-2 and Example 4-1-2 treated with citric acid and vitamin were the most excellent. It was also confirmed that Examples 3-1-1 and 4-1-2 in which only citric acid was treated showed excellent antioxidative ability by 30% or more. On the other hand, in Comparative Example 3-1 and Comparative Example 3-2 in which citric acid and vitamin were not treated, it was confirmed that the antioxidant ability was remarkably lowered to 20% or less.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. It is natural.

Claims (25)

1) storing in a salt water for 10 to 12 hours;
2) after step 1), a step of removing the senses; And
3) removing the skin of the extruded persimmon, treating and heating the organic acid;
And a method for producing a saffron food product,
The salt water in step 1) contains 5-20 g of salt to 1 L of water,
The de-sipping of step 2) was performed with a microwave heating treatment of 650-850 watts for 2-6 minutes,
In the step 3), the organic acid may further contain vitamins so that the weight ratio of the organic acid to the vitamin is 0.5-1.5: 1.5-2.5, the heating temperature is 50-80 ° C,
Wherein the organic acid is at least one selected from the group consisting of citric acid, acetic acid, lactic acid, formic acid, tartaric acid, acetic acid, malic acid, oxalic acid, oxalacetic acid, fumaric acid, malic acid and succinic acid.
delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete A shell removed from the shell produced by the manufacturing method according to claim 1.

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