KR101841431B1 - Peach dice with improved browning and texture and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a diced peach product, which can prevent browning and improve the texture, and a preparing method thereof. More specifically, the diced peach preparing method includes: a soaking step (S100) of soaking peach flesh parts in salt water or a vitamin C solution after peeling peaches to prevent the browning of the peach flesh parts; a steaming step (S200) of steaming the soaked peach flesh parts at 98°C for 5-10 minutes; a dipping step (S300) of dipping the steamed peach flesh parts in ice water to prevent the tissue of the peach flesh parts from softening and maintaining the hardness thereof; a dicing step (S400) of dicing the peach flesh parts into 1.6-2.4 mm pieces after removing moisture included in the peach flesh parts after the dipping step (S300); a mixing step (S500) of mixing the peach flesh parts with a mixed liquid prepared by mixing 30 wt% of sugar, 10 wt% of oligosaccharides, 10 wt% of liquid fructose, and 50 wt% of purified water at the ratio of 8:2; and a freezing and storage step (S600) of storing the mixed peaches in a standard pack, rapidly freezing the peaches at -40°C or lower for 48 hours, and storing the peaches at -18°C. The present invention can reduce the amount of sugar mixed with the peaches and use the mixture of the relatively cheap oligosaccharides and liquid fructose to lower the cost and calories. The diced peach product can be prepared by anyone easily through a pretreatment process for preventing browning and improving the diced peach flesh texture, thereby improving user convenience. The diced peach product can be easily mixed with shakes, smoothies, juice, and yogurt products to be widely and conveniently utilized in cafes and outdoor food carts.

Description

BACKGROUND OF THE INVENTION Field of the Invention The present invention relates to a peach dice having improved browning and texture,

The present invention relates to a peach dice having improved browning and texture and a method for producing the same. More particularly, the present invention relates to a peach dice which prevents browning by pretreating flesh with vitamin C or salt water, And a peach dice having improved texture and a method for producing the same.

Generally, peaches are very soft and have very low shelf life. Because peaches are easily damaged by small impacts, browning occurs at a rapid rate and thus the shelf life is short. However, consumers have a high preference for flavor and taste, With the increase of consumption, cultivation area is increasing.

On the other hand, peach production increased as the cultivation area increased. Also, the peach production which had some defects during the peach screening process and the other products such as others decreased naturally. Therefore, various foods using surplus peaches have been developed to increase the peach value added.

Conventional peach-based techniques are described in " Peach-free sugar-free wine and ice wine production method using excellent freezing concentration method ", Registration No. 10-1708052, Registration No. 10-0894343, &Quot;, " Registration No. 10-1425519 ", " Production method of peach snack ", " Registration number 10-1584179, Production method of peach jam ", " Registration number 10-1366719, Method of producing ice cream using puree of peach " And methods for producing various processed foods using peaches are disclosed.

On the other hand, as for other processed products using peach,

"Registration No. 10-1764481 A sugar-processed fruit having excellent texture and improved palatability and sugar content and a method for producing the same" "Registration No. 10-0247461 Method for manufacturing aloe dice" "Published number 10-2010-0110471 Fruit breads containing fruit slices and fruit puree and a process for producing the same, and the like, and disclose methods for producing dies or slices using other materials.

However, in the case of the method of manufacturing the dice, the degree of preference of the finished workpieces differs depending on the preprocessing process and the like, and the effect thereof is also different from each other, and there is no method of manufacturing the dice using the peach in the conventional technique.

Therefore, it is necessary to develop a peach dice manufacturing method which is able to prevent browning while using a peach which is mass-produced and incapable of storing.

Accordingly, it is an object of the present invention to provide a method for preventing browning by pretreating peaches using vitamins or salt water, cooling the peaches to increase the texture of the peach dice, reducing sugar use in peaches, adding oligosaccharides and liquid fructose Reduce cost and reduce calories and improve taste. Mix well with shaking, smoothie, juice, yopflé, etc., and enjoy delicious flavor. Easy to apply peach directly at cafe or outdoor food corner. And a peach dice having improved texture and a manufacturing method thereof.

In order to achieve the above object, there is a technical idea to immerse the peach flesh after peeling the peach with vitamin C or salt water to prevent discoloration of the peach flesh (step S100); After the immersion, the peach flesh is removed and steamed at 98 DEG C for 5 to 10 minutes (step S200); (S300) of immersing the peach pulp steamed in the ice water to prevent the peach pulp from falling back and maintaining its hardness; A dicing step (S400) of removing the moisture contained in the peach flesh after the dipping step and then dicing the peach flesh to a diameter of 1.6 to 3.4 mm; (S500) of mixing the mixture of the peach flesh and sugar in an amount of 8: 2 in an amount of 30 wt%, oligosaccharide 10 wt%, liquid fructose 10 wt%, and purified water 50 wt%; A frozen and stored step (S600) in which the mixed peaches are placed in a standard pack, frozen at -40 ° C or below for 48 hours, and frozen at -18 ° C; As a technical feature.

0.3% by weight of citric acid, 0.03% by weight of sodium citrate, 0.03% by weight of xanthan gum and 0.3% by weight of vitamin C are added to the mixed solution of the mixing step (S400).

According to the peach dice and the method for producing the peach dice according to the present invention, the amount of sugar to be mixed in peaches is reduced and the oligosaccharide and liquid fructose, which are relatively cheap, are mixed to reduce the cost and reduce the amount of heat It can be easily manufactured by anyone pretending to prevent browning and improve the texture of the finished dice, and it is easy to make it, and it is easy to mix it with shaking, smoothie, juice, It is a useful invention which can be cooked by applying peach conveniently at the food corner, and the improvement of preference of consumers and high value added.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the preferred embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to the like elements throughout.

① Immersion step (S100)

The immersion step (S100) is the most basic step of the present invention. After peeling the harvested or stored peaches, a predetermined amount of vitamin C or salt water is dipped in the container, and the peeled peach is immersed in the peach So that discoloration of the pulp can be prevented.

The amount of vitamin C or salt water may be optionally varied depending on the amount of the peach flesh, and it is preferable that the peach flesh be entirely immersed.

② Steeping step (S200)

The peeling step (S200) is a step of taking out the peach flesh after immersion and steaming it at 98 DEG C for 5 to 10 minutes. The peach flesh has relatively hard or fleshy pulp depending on the state of the peach, In the case of 5 to 10 minutes, it is preferable to steep the hard flesh for 10 minutes, and in the case of soft flesh, it is preferable to steep for 5 minutes.

That is, the hard flesh lengthens the time and the soft flesh shortens the time and steam it quickly.

Further, in the case of the above-mentioned temperature, 98 [deg.] C close to 100 deg.

③ Immersion stage (S300)

The immersion step (S300) is a step of immersing the peach flesh, which is steamed in the ice water, to prevent the peach flesh from falling down and to maintain its hardness. The step of immersing the peach flesh in steam So as to prevent the pulp from being severely dislodged.

That is, the texture can be maintained through maintaining the hardness.

(4) Dye stage (S400)

The dicing step S400 is a step of dicing the peach flesh to a predetermined size after dipping. At this time, the moisture contained in the peach flesh is completely removed due to the dipping step S300, and the peach flesh is diced to 1.6 to 3.4 mm Respectively.

As the method for removing the moisture, it is possible to dry it at room temperature for a predetermined time or use a dryer or the like.

(5) Mixing step (S500)

The mixing step (S500) is the most important step of the present invention, wherein a mixture of 30% by weight of peach flesh and sugar, 10% by weight of oligosaccharide, 10% by weight of liquid fructose and 50% by weight of purified water is mixed at 8: 2 .

Here, 0.3% by weight of citric acid, 0.03% by weight of sodium citrate, 0.03% by weight of xanthan gum and 0.3% by weight of vitamin C were added to the mixed solution, and finally the mixed solution was adjusted to 18 to 20 brix.

The reason for putting the xanthan gum is to prevent the form from disappearing when putting sugar into the pulp.

⑥ Freezing and storing step (S600)

The freezing and storing step (S600) is a final commercialization step of the present invention. The peach mixed in the mixing step (S500) is placed in a standard pack, and after rapid freezing for 48 hours at -40 DEG C or lower, .

The peach dice created in the above step can be eaten by putting it in shaking, smoothie, juice, Yoplait.

Experiment)

The mixing and mixing ratio of the present invention Raw material name Formulation ratio (%) - 500g When manufacturing, the zodiacal zodiac Sugar 30% 150g oligosaccharide 10% 50g Liquid fructose 10% 50g Citric acid 0.3% (addition) 1.5 g (added) Sodium citrate 0.03% (addition) 0.15 g (added) Vitamin C 0.3% (addition) 1.5 g (added) Shin Tan Sword 0.03% (addition) 0.15 g (added) Purified water 50% 250g Sum 100% (100.66%) 500 g (503.3 g)

The pH, the sugar content and the acidity of the conventional peach dice were compared with those of the conventional peach dice.

Comparison of dice using 'Jangho-eup' and 'Jangho-eup' pH Brix (° Brix) Acidity (%) Zodiacal ecliptic 4.68 ± 0.02 11.83 ± 0.06 0.40 + 0.02 Dice 4.30 ± 0.02 21.97 ± 0.06 0.25 0.02

As shown in the above table, the pH and acidity of the peach 'zucchinus euphorbia' tended to be lowered in the dice production, and the acidity and sugar content of the peach 'zucchiolus euphorbia' increased by two to five times.

process Total polyphenol
(GAE μg / mL) Total flavonoid
(CE g / mL) Antioxidant ability DPPH (%) ABTS (%) Zodiacal ecliptic 3.53 + - 0.25 2.37 ± 0.07 5.74 + - 0.74 7.18 ± 0.55 Dice 6.12 + - 0.66 6.24 ± 0.67 24.67 ± 2.50 26.05 + - 2.72

The total polyphenol and total flavonoid content and antioxidant activity were higher in the peach 'Janghowon euphido' than in the live.

                         Free sugar (unit: g / 100g) process Free sugar Fructose Glucose Sucrose Maltose total Dice 3.27 3.80 16.79 0.00 23.86

Sucrose content of peach dice was highest at 16.79g / 100g, followed by Glucose and Fructose.

Nine ingredients process calorie
(kcal) carbohydrate
(g) sugars
(g) Crude protein
(g) Crude fat
(g) Saturated fat
(g) Trans fats (g) Cholesterol (mg) Sodium (mg) Dice 106.81 25.73 21.80 0.32 0.29 0.14 0.00 0.00 6.25

As shown in Tables 2 to 5, according to the present invention, peach dice having improved browning and texture can be produced by mixing oligosaccharide and liquid fructose at a relatively low price and reducing the amount of sugar to be mixed into peaches It is possible to reduce the cost and reduce the amount of heat and to prevent the browning and improve the texture of the finished dice. It is possible to mix easily with peel etc., so it is possible to cook peach easily by applying peach at the cafe or outdoor food corner. Moreover, it is possible to process peach bottle with high quality peach bottle by continuous processing, standardization of quality, And it is a useful invention that considers improvement of preference of consumers and high value added .

S100: immersion step S200: boiling step S300: immersion step
S400: Dice step S500: Mixing step
S600: Frozen and Storage Phase

Claims (3)

An immersion step (S100) in which the skin of peach is peeled off with vitamin C or salt water to prevent discoloration of the peach flesh, and then the peach flesh is immersed;
After the immersion, the peach flesh is removed and steamed at 98 DEG C for 5 to 10 minutes (step S200);
(S300) of immersing the peach pulp steamed in the ice water to prevent the peach pulp from falling back and maintaining its hardness;
A dicing step (S400) of removing the moisture contained in the peach flesh after the dipping step and then dicing the peach flesh to a diameter of 1.6 to 3.4 mm;
(S500) of mixing the mixture of the peach flesh and sugar in an amount of 8: 2 in an amount of 30 wt%, oligosaccharide 10 wt%, liquid fructose 10 wt%, and purified water 50 wt%;
A freezing and storing step (S600) in which the mixed peaches are placed in a standard pack, frozen at -40 ° C or below for 48 hours, and frozen at -18 ° C; Wherein the peach dice is produced by a method comprising the steps of:
The method according to claim 1,
In the mixed liquid of the mixing step (S500)
0.3% by weight of citric acid, 0.03% by weight of sodium citrate, 0.03% by weight of xanthan gum, and 0.3% by weight of vitamin C are added to the peach dice.
A peach dice which is produced by the manufacturing method of claim 1 or 2 and has improved browning and texture.

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