KR102027679B1 - Vegetable puree with Yellow plum flavor and functional flavor enhancing, and Its manufacturing method - Google Patents

Abstract

The present invention relates to a functional flavor-enhanced vegetable puree with a yellow plum flavoring agent added thereto, and a method for preparing the same; a first step of extracting a yellow plum distillate by adding raw yellow plum, purified water and refined sugar to a distillation extractor; A second step of producing a yellow plum distillate concentrate in an inner pot of a distillation extractor when the yellow plum distillate is cooled to produce 30 L of a hydrosol; A third step of freezing the mixture of yellow plum distillate concentrate and steamed vegetables; In the first step, the mixing ratio of fresh plums and purified water is set to 10kg: 35L, the mixing ratio of the refined sugar is characterized in that the production is set to an appropriate ratio according to the type of fruit mixed with the distillate concentrate .

Description

{Vegetable puree with Yellow plum flavor and functional flavor enhancing, and Its manufacturing method}

The present invention relates to a functional flavor-enhanced vegetable puree added with a yellow plum flavoring agent, and a method for preparing the same.

Yellow plum is widely used as a raw material for producing plum wine, pickles and juices. The pharmacological properties of Hwangmaesil are known to be effective in improving the constitution by anti-alkali, anti-allergic and anti-allergic effects, and are known to be effective in hypertension, diabetes and diarrhea. It is known to be excellent in effect and good for hangover removal effect.

However, in spite of the useful advantages described above, the yellow plum has little chance of encountering it more easily.

In addition, although the yellow plum is concentrated and marketed in a high concentration extract state, attempts to develop a new type of health food that forms a puree of granule form that is easy to eat and easy to carry is insufficient.

On the other hand, the yellow plum has a useful effect as described above, but has not developed a high value-added product using the yellow plum, there is a difficulty in generating revenue in the yellow plum farm.

Republic of Korea Patent Publication No. 10-1105539 (2012.01.05.) Republic of Korea Patent Publication No. 10-0959653 (2010.05.17.) Republic of Korea Patent Publication No. 10-1110548 (2012.01.19.) Republic of Korea Patent Publication No. 10-1541892 (2015.07.29.)

Therefore, the technical problem to be achieved by the present invention, the functional flavor-enhanced vegetable puree with the addition of a yellow plum flavoring agent for the development of high value-added processed food for increasing the income of the yellow plum growing farmer using the high functionality of the yellow plum, and a manufacturing method thereof The purpose is to provide.

In addition, another object of the present invention is to provide a functional flavor-enhanced vegetable puree added with a yellow plum flavoring agent to be produced at an optimum ratio for improving the functionality, and a method for producing the same.

In addition, another object of the present invention, by adding a natural sulfur plum flavoring agent rather than synthetic to maintain the original flavor of vegetables and to supplement the functional maintenance and lacking functional ingredients contained in vegetables to make a healthy vegetable puree To provide a functional flavor-enhanced vegetable puree with a yellow plum flavoring agent, and a method for producing the same.

The present invention for achieving the above object
A first step of extracting yellow plum distillate by adding raw yellow plum, purified water and refined sugar to a distillation extractor; A second step of producing a yellow plum distillate concentrate in an inner pot of a distillation extractor when the yellow plum distillate is cooled to produce 30 L of a hydrosol; A third step of freezing the mixture of yellow plum distillate concentrate and steamed vegetables;
In the first step, the mixing ratio of fresh plum, purified water and refined sugar is 10 kg: 35 L: 50% of the purified water amount,
In the third step, the vegetable is the first vegetable mixed with sweet pumpkin and tofu in a 1: 2 ratio by weight,
The sulfur plum distillate concentrate and the first vegetable is a functional flavor-enhanced vegetable puree production method with the addition of a yellow plum flavoring agent, characterized in that the ratio of 30: 70 based on the weight percent.

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In another aspect, the present invention, in the third step, the vegetable is a second vegetable mixed with red cabbage and broccoli and bananas in a weight ratio of 1: 1: 2,
The sulfur plum distillate concentrate and the second vegetable is a functional flavor-enhanced vegetable puree manufacturing method with the addition of a yellow plum flavoring agent, characterized in that the ratio of 30: 70 based on the weight percent.

In another aspect, the present invention, in the third step, the vegetable is a third vegetable mixed with chestnut sweet potato, spinach and tofu in a 1: 1 ratio by weight,
The sulfur plum distillate concentrate and the third vegetable is a functional flavor-enhanced vegetable puree production method with the addition of a yellow plum flavoring agent, characterized in that the mixing ratio of 30: 70 based on the weight percent.

In another aspect, the present invention, in the third step, the vegetable is a fourth vegetable mixed tomato and carrot in a 2: 1 ratio by weight,
The sulfur plum distillate concentrate and the fourth vegetable is a functional flavor-enhanced vegetable puree production method with the addition of a yellow plum flavoring agent, characterized in that the ratio of 30: 70 based on the weight percent.

A functional flavor-enhanced vegetable puree added with a yellow plum flavoring agent prepared by the manufacturing method according to any one of claims 1 to 4.

Functional flavor-enriched vegetable puree added with a yellow plum flavoring agent according to an embodiment of the present invention made as described above, can provide a high value-added product using the yellow plum, particularly the product related to the yellow plum plum product without a popular rejection It can manufacture.

In addition, the production of supplementary products using yellow plum can contribute to increase the profit of the yellow plum farm.

Advantages and features of the present invention, and methods for achieving them will be apparent with reference to the embodiments described below.

Embodiments described below are shown by way of example in order to help understanding of the present invention, it will be understood that the present invention can be implemented in various modifications different from the embodiments described herein. However, in the following description of the present invention, if it is determined that a detailed description of related known functions or components may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.

Meanwhile, terms to be described below are terms set in consideration of functions in the present invention, which may vary depending on the intention or custom of the producer, and the definitions thereof should be made based on the contents throughout the present specification.

Puree is generally made by thickening various vegetables and grains.

An embodiment of the present invention is to prepare a yellow plum flavoring agent using a yellow plum, and to provide a functional flavor-enhanced vegetable puree and its composition to which the yellow plum flavoring agent is added.

First, look at the characteristics of yellow plum and bio-vegetables before making vegetable puree.

In order to develop vegetable puree using Hwangmaesil distilled concentrate, the moisture content, sugar content, acidity, etc. of each vegetable were investigated before manufacturing. Table 1 shows the fragrance intensity and chromaticity of each vegetable type before puree production.

 The moisture content of yellow plum, tomatoes, broccoli, carrots, spinach, etc. is 81.3% to 89.1%. And sweet pumpkin, tofu and the like 70.6% to 73.2%, bananas, chestnuts, etc. 59.0% to 68.6% appeared the lowest water content of bananas, chestnuts and sweet potatoes.

The sugar content is the highest as banana (10.4 (Brix)), followed by 6.2 (° Brix) of yellow plum, followed by 5.1 (° Brix) of sweet pumpkin, and other vegetables are 1.3 (° Brix) to 3.9 (° Brix). Level of sugar.

The acidity (pH) is a weak acidity of pH 5.07 to pH 6.5 except for the strong acidity of yellow plum pH 2.92 and tomato pH 4.45.

<Fragrance and Color by Types of Yellow Plum and Vegetables>

The results of examining the fragrance intensity and chromaticity of the biological vegetables before the production of vegetable puree are shown in [Table 2].

The fragrance intensity of Hwangmaesil was 1,909 (A.U.), tofu was 1,954 (A.U.), and broccoli was 1,824 (A.U.). Bananas, tomatoes, chestnuts, sweet potatoes, etc. have a moderate flavor of 1,526 (A.U.) to 1,606 (A.U.), and the other vegetables have a weak fragrance.

The chromaticity of broccoli and spinach was a strong green vegetable with a value of -7.74 to -12.26. The other vegetables showed a reddish yellow color to produce freshness and vivid visual effects when puree made of various colors of vegetables was produced. .

<Quality Characteristics of Vegetables after Steaming Before Puree Manufacturing>

Water content, sugar content and acidity (pH) of steamed vegetables before vegetable puree are shown in [Table 3].

Looking at the moisture content of steamed vegetables before the production of vegetable puree, carrots, spinach and red cabbage were 85.2 to 86.17% high in water content, and sweet pumpkin, broccoli and tomato were 71.3 to 79.83% in water level similar to raw radish. Other sweet potato and tofu have low water content of 53.64 to 59.73%.

Looking at the sugar content of steamed vegetables before making vegetable puree, chestnut sweet potato showed 12.14 (° Brix), which shows a significant increase in sugar content compared to 3.9 (° Brix) before steaming. The sweet pumpkin can then be slightly sweeter than before steaming to 6.20 (° Brix). In addition, the other vegetables were weakly sweet and the sugar content increased or decreased after steaming, but there was no significant difference in the sugar content before and after steaming.

The acidity (pH) of steamed vegetables before making vegetable puree is almost unchanged when compared with steaming.

<Scent intensity and chromaticity of yellow plum and steamed vegetables>

The results of examining the fragrance intensity and chromaticity of the vegetables after steaming before the production of vegetable puree are shown in [Table 4].

After the steaming of vegetable puree, the vegetables were more steamed than most of them. Among vegetables, vegetables with significantly increased fragrance intensity, tomato 2,660 (A.U.), broccoli 5,452 (A.U.), sweet pumpkin 2,668 (A.U.) It can be seen that the aroma increases strongly by steaming. Bananas, tomatoes, and chestnut sweet potatoes have a moderate scent of 1,526 (A.U.) to 1,606 (A.U.), and other vegetables have a mild fragrance.

The color of vegetables after steaming before the production of vegetable puree increases the red color more after tomato steaming than before steaming, and broccoli and spinach have a clear green color with a value of -7.74 to -12.26. . Other vegetables have a reddish yellow color, and it can be estimated that a product with a tasteful taste utilizing various colors of vegetables should be developed.

<Quality Characteristics by Process of Yellow Plum Distillate Concentrate Added to Vegetable Puree>

The sugar-enriched yellow plum distillate concentrate may be a sugar-added distillate concentrate prepared to impart insufficient acidity and sugar when preparing puree and to enhance antimicrobial activity of frozen foods.

When distilled extraction, 10 kg of fresh yellow plum and 35 liters of purified water are added to a distillation extractor to produce a final distillate concentrate, 5 liters. At this time, refined sugar is 0%, 20%, 30% based on the combined weight of 10 kg of fresh yellow plum and 35 liters of purified water. %, 40%, 50% can be added. In addition, the sulfur concentration of the sulfur plum distillate in the final distillation pot is about 5 L so that the sulfur concentration of the yellow plum distillate is produced by distilling and cooling the same amount of the sulfur plum hydrosol so that the sugar concentration of the sulfur plum distillate concentrate of the yellow plum is constant. It can be used as an additive to frozen vegetable puree by keeping it constant and keeping the quality uniform. The sugar and acidity according to this are shown in [Table 5].

It can be seen that the higher the sugar addition amount in the distillation extraction, the higher the sugar content of the yellow plum distillate concentrate.

The acidity (pH) of the yellow plum distillate concentrated by distillation according to the addition amount showed strong acidity at pH 2.51 to pH 2.68, and there may be little change in pH (pH) before and after distillation.

The results of investigating the fragrance intensity and chromaticity of the distilled sulfuric acid distillate concentrated by the amount of sugar added are shown in [Table 6].

The fragrance intensity increases as the amount of sugar added increases, and the sugar content increases to 2,540 (A.U.) compared to 1,928 (A.U.) of the untreated comparative example at the addition of 50% sugar.

The chromaticity of the yellow plum distillate concentrates with 40% of the winning amount, the brightness and the a value of the red system increase and the b value of the yellow system gradually decreases, while the value of a and b increases again at 50%. It was. As the winning amount increased, the color change gradually changed to bright yellow brown up to 40%. At 50% of the winning value, the b value increased inversely, yielding a red-rich yellow plum distillate concentrate.

 <Example 1> Flavor-enhanced first vegetable puree added with yellow plum distilled concentrate

The first vegetable of Example 1 of this invention mixes sweet pumpkin and tofu in a 1: 2 weight ratio. The first vegetable puree is a puree manufactured using the first vegetable.

The first comparative example may be 100% of the first vegetable that has not been subjected to the first vegetable.

Examples are set for each of the yellow plum distillates extracted by adding 20%, 30%, 40%, and 50% refined sugar, and 10%, 20%, 30%, and 40% of the yellow plum distillate concentrated by distillation for each example. , By adding 50% each to prepare a first vegetable puree.

To produce the first vegetable yellow plum puree by adding the yellow plum distillation extract prepared by the amount of each addition to the first vegetable by a certain ratio, and according to the blending ratio of the yellow plum distillate concentrate and the first vegetable by the amount of the winning amount in [Table 7] The sugar and acidity of one vegetable puree are shown.

The first vegetable puree has a sugar content higher than 2.8 (° Brix) of the first comparative example, the higher the sugar content of the yellow plum distillate concentrate by the amount of sugar added and the higher the amount of the yellow plum distillate concentrate added to the first vegetable. All increased.

In other words, the sugar content of the first vegetable puree increases the sugar content of the yellow plum distillate concentrate prepared by the amount of sugar added, and the higher the sugar content of the yellow plum distillate concentrate than the untreated first comparative example. have.

It can be seen that the pH (pH) is gradually lowered as the amount of sulfur plum distillate concentrate is increased than pH 5.78 of the first comparative example without the addition of the yellow plum distillate concentrate.

In other words, it can be seen that the acidity decreases constantly according to the increase in the blending ratio of the yellow plum distillate concentrate, regardless of the amount of the yellow plum distillate concentrate.

The fragrance intensity of the first vegetable puree by the blending ratio of the yellow plum distillate concentrate and the first vegetable by the amount of the added sugar is shown in [Table 8].

In the case of the first vegetable puree using the yellow plum distillate concentrate treated with 20% and 30% of the winning amount compared to the fragrance intensity of the first comparative example without the addition of the yellow plum distillate concentrate, as the first vegetable and the blending ratio increased, the fragrance intensity was somewhat increased. As the fragrance intensity of the yellow plum distillate concentrate added 20% and 30% sugar was lower than that of the first comparative example, the fragrance intensity decreased as the blending ratio of the yellow plum distillate concentrate increased. .

The fragrance intensity of the first vegetable puree using the yellow plum distillate concentrate added 40% and 50% of the yellow plum distillate concentrate tended to increase gradually as the blending ratio of the yellow plum distillate concentrate mixed with the first vegetable increased. However, there was no significant difference in the increase in fragrance intensity by treatment.

[Table 9] shows the chromaticity of the first vegetable puree according to the blending ratio of the yellow plum distillate concentrate and the first vegetable by the amount of the sugar added.

The chromaticity of the yellow plum distillate concentrate and the first vegetable puree by the first vegetable blending ratio by the amount of the added amount showed that the first vegetable, which is the first comparative example, showed a strong brownish yellow color, while the yellow plum decreased as the yellow plum distillate concentrate increased. As a result, the chromaticity close to dark yellow brown tends to be inferior.

<Evaluation of Texture of First Vegetable Puree Prepared by Mixing Ratio of Yellow Plum Distillate Concentrate and First Vegetable>

Table 1 shows the results of evaluating the texture of the yellow plum distilled concentrate and the frozen first vegetable puree prepared according to the first vegetable blending ratio with slush.

 Yellow plum distillate concentrate with higher sugar content and higher addition amount of yellow plum distillate concentrate reduced coarse chewiness than the first comparative example, and increased sweetness and sour taste with increasing softness in the mouth. This can increase.

In contrast, the first vegetable without the addition of the yellow plum distillate concentrate becomes a mixture of sweet pumpkin and tofu in the slush state, and can feel stiff with coarse chewyness in the mouth, and the sense of concentration has a slight sweet taste. This strong, mouth-watering taste can be rated the lowest.

The amount of yellow plum distillate concentrate added to the first vegetable by the added amount of the yellow plum distillate concentrate is 30% to 40% as the amount of addition increases as the amount of the ice is slightly loosened when blended with a mixer, softness in the mouth, concentration, Graininess was gradually decreased with the increase in taste.

On the other hand, when more than 30% to 40% of the yellow plum distillate concentrate is added, the sweetness increases as the yellow plum distillate concentrate increases, but the sour taste becomes stronger, and the concentration of sweet pumpkin and tofu gradually decreases. The coarse chewiness caused by ice may increase and the texture in the mouth may gradually decrease.

In other words, the texture of the first vegetable puree in the slush state is suitable for sweet and sour taste in the slush state when 30% of the yellow plum distillate concentrate is added to the vegetable puree with the highest amount of sugar when distilled and extracted. The stiffness of was loosened to a reasonable concentration, resulting in a smooth dough slush, resulting in the best texture in the mouth.

<Evaluation of Visual Preference of the First Vegetable Puree Prepared by Mixing Ratio of Yellow Plum Distillate Concentrate and First Vegetable>

The visual palatability of the yellow plum distilled concentrate and the frozen first vegetable puree prepared according to the first vegetable blending ratio as slush is shown in [Table 11].

The higher the content of the yellow plum distillate concentrate with a higher content of refined sugar and the higher the addition amount of the yellow plum distillate concentrate, the brighter yellow color, which is the original color of the first vegetable, gradually decreases, and the appearance of the color may gradually decrease.

Crushability was the lowest in the first comparative example without the addition of the yellow plum distillate concentrate under the same conditions where the ice was slightly loosened. If it is added more than 40% as a starting point can be reduced rather. Although the water content of the concentrate increases with the mixture of viscous sweet pumpkin and tofu, the grinding effect may increase at the proper concentration. If the water content is higher than that, the amount of frozen ice increases, rather, the grinding effect may be lowered.

Overall, the texture and visual acceptability of the yellow plum distillate concentrates were determined using frozen puree prepared by the blending ratio of the yellow plum distillate concentrate and the first vegetable (vegetables mixed with sweet pumpkin and tofu) according to the winning amount. Compared to the first comparative example, the pulverization, the feeling of concentration in the mouth, the softness, the taste can be increased. On the other hand, as the concentration of the yellow plum distillate increased, compared with the first vegetable, the first vegetable, the bright yellow color, which is the natural color of vegetables, gradually decreased, and the dark brown color increased. The uniformity of the slush by the grinding was equally well ground evenly by treatment.

In the general preference, the example in which 30% of the yellow plum distillate concentrate was added to each treatment was good, and the example in which the 50% of the yellow plum distillate concentrate with the highest amount of sugar was added was the best, followed by the winning addition. The example in which 40% of the yellow plum distillate concentrate was added 30% was high, and the example in which the addition of 30% of the yellow plum distillate concentrate was added 30% was high.

The flavor evaluation of the first vegetable puree prepared by distillation of the yellow plum distillate concentrate and the first vegetable by distillation by the amount of the added sugar is carried out to present the optimum manufacturing conditions of the first vegetable yellow plum puree centering on the excellent flavor. .

The vegetable puree added with yellow plum distilled extract is pure 100% vegetable puree without added concentrate, and the smell of sweet pumpkin and the tofu peculiar tofu are slightly strong, causing off-flavor. have.

Table 1 shows the results of manufacturing the first vegetable puree by adding the yellow plum distillate concentrate added to the first vegetable by blending ratio.

In the first vegetable puree, the peach aroma of yellow plum and the caramel aroma of sweet marmalade are increased, and the unpleasant off-flavor of sweet pumpkin and tofu may gradually decrease, and the sensuality rating of the aroma may increase.

The higher the sugar content in the yellow plum distilled concentrate, the higher the fresh fruit flavor and sweet heating flavor, such as sweet peach flavor, increased the fresh fruit flavor and sweet flavor than the example with the same yellow plum concentration, thereby enhancing the flavor of the first vegetable puree. Therefore, when the first vegetable puree is added to 50% of the yellow plum distilled concentrate added with 50% sugar content, the first vegetable puree of sweet pumpkin tofu with reduced sweet odor and increased sweet and fresh flavor can be prepared.

Table 13 shows the results of the taste sensory evaluation with the first vegetable puree in the slush state.

The higher sugar content of the yellow plum distillate concentrate increases the sweet and refreshing sour taste, increasing the lack of sweetness and acidity of the tofu and sweet pumpkin, and reducing the feeling of flat tofu and sweet pumpkin. At the same compounding ratio, the higher the sweetness of the yellow plum distillate concentrate, the stronger the sweet taste, which can reduce the strong sour taste and increase the sweetness than the puree made with the same compounding ratio of the yellow plum distillate concentrate. .

The highest taste score of the first vegetable puree prepared by combining the sugar-rich yellow plum distillate concentrate with the first vegetable was an example in which 30% of the yellow plum distillate concentrate having a sugar content of 50% was added, and an appropriate sour taste. The sweet and light tofu taste was best and the rating was the best.

<Comprehensive Evaluation of Flavor of Puree Prepared by Mixing Ratio of Yellow Plum Distillate Concentrate and First Vegetable>

Comprehensive evaluation of texture, appearance preference, fragrance, taste, etc. by using the first vegetable puree as a slush state shows that the higher the sugar content and the higher the ratio of the yellow plum distillate concentrate, the higher the overall rating of the flavor under appropriate acidity conditions. have. In addition, the proportion of the yellow plum distillate concentrate in which the sweetness is too low or the sour taste is too strong in the yellow plum distillate concentrate ratio decreases the overall flavor score by decreasing or feeling the light and soft taste of sweet pumpkin and wharf. Caused it.

While the flavor of the first vegetable puree mixed with sweet pumpkin and tofu in 1: 2 is the best, the embodiment may have the best flavor when 30% of the yellow plum distillate concentrate having a winning amount of 50% is obtained. 14]. [Table 14] is a comprehensive evaluation of the slush of the first vegetable puree by the ratio of sulfur plum distillate concentrate.

Therefore, the appropriate blending ratio for preparing the first vegetable puree with excellent flavor may be to mix 30% of the yellow plum distillate concentrated by distillation by adding 50% of the sugar added.

 <Example 2> Flavor-enhanced second vegetable puree added with yellow plum distilled concentrate

In an embodiment of the present invention, after steaming red cabbage and broccoli, the second vegetable is mixed with banana and red cabbage and broccoli, but the ratio of red cabbage, broccoli and banana is 1: 1 based on the weight%. It can be configured by mixing. The second vegetable puree is a puree produced using the second vegetable.

The second comparative example may be 100% of the second vegetable without any treatment on the second vegetable.

Examples are set for each of the yellow plum distillates extracted by adding 20%, 30%, 40%, and 50% refined sugar, and 10%, 20%, 30%, and 40% of the yellow plum distillate concentrated by distillation for each example. , By adding 50% each to prepare a second vegetable puree.

The characteristics of the second comparative example and the embodiment of the second vegetable puree will be described with reference to [Table 15]. [Table 15] shows the sugar content and acidity of the second vegetable puree according to the blending ratio of the added yellow plum distilled concentrate and the second vegetable.

In the second comparative example, the sweetness of the second vegetable puree is 5.0 (° Brix) and the acidity (pH) is pH 5.82.

In the second vegetable puree, the higher the sugar content of the yellow plum distillate concentrate, the higher the sugar content, and the acidity (pH) decreases.

Example of the second vegetable puree prepared by adding sulfur plum distillate concentrate having the same sugar content to the second vegetable and the blending ratio, the sugar content increases and the acidity (pH) is the net according to the blend ratio of the sulfur plum distillate concentrate. It can be seen that the decrease.

That is, the second vegetable puree prepared by the blending ratio of the sulfur plum distillate concentrate by the sugar addition amount may increase in sugar in order of the sulfur plum distillate concentrate having a high sugar content and in increasing order of the blend ratio. In addition, the highest amount of sugar added was 50% of the yellow plum distilled concentrate added to the second vegetable when 50:50 of sugar content was the highest sugar content of 987 (° Brix), the acidity (pH) was 3.28.

<Production and Evaluation of Quality Characteristics of Second Vegetable Puree Added with Yellow Plum Distilled Concentrate by Addition Amount>

The fragrance intensity of the second vegetable puree is different depending on the amount of winnings, which will be described with reference to [Table 16]. [Table 16] shows the fragrance intensity of the second vegetable puree by the blending ratio of the yellow plum distillate concentrate and the second vegetable by the amount of sugar added.

In the yellow plum distilled concentrate added with 20% and 30% of the winning amount, the fragrance intensity was measured higher than that of the second comparative example only in 50% of the examples where the mixing ratio with the second vegetable was the highest. In addition, up to 20 to 40% of the blending ratio was not significantly different between treatments, and the fragrance strength of Comparative Example 2 was lower than 3,488 (A.U.). This may be due to the fact that the second vegetable, the second comparative example, has a stronger aroma than the second vegetable puree added with the yellow plum distillate concentrate, and the fragrance intensity after steaming the raw materials of broccoli and red cabbage is 2-3 times higher than before steaming. It can be seen that the above scent has become stronger.

The second vegetable puree using the yellow plum distillate concentrate added with 40% and 50% of the winning amount increased the higher the fragrance intensity as the blending ratio of the yellow plum distillate concentrate was increased, and the higher the fragrance intensity was increased with the higher sulfur addition distillate concentrate. Can be. Especially, in the second vegetable puree using 50% yellow plum distilled concentrate, the fragrance was the strongest as the fragrance intensity was 4,118 (A.U.) When the mixing ratio was 50:50.

The chromaticity of the puree by the blending ratio of the yellow plum distillate concentrate and the second vegetable by the amount of winnings will be described with reference to [Table 17]. [Table 17] shows the chromaticity of the second vegetable puree according to the blending ratio of the yellow plum distillate concentrate and the second vegetable by the amount of the sugar added.

As a result of comparing the chromaticity of the untreated second vegetable, the a value of the untreated second vegetable was 4.08 and the b value of 11.49, indicating that the brownish brown steel was slightly stronger than the yellow, and browning occurred during manufacture.

The chromaticity of the second vegetable puree prepared by adding the added sulfur plum distillate concentrate was 40% of the sugar content and up to 40% of the amount added to the second vegetable was high. The higher the amount added, the higher the value of a, which indicates red color, and the value of b, which indicates yellow color, was almost the same as the value of b in Comparative Example 2.

The change in chromaticity of the 50% yellow plum distillate concentrate starting at 40% was gradually reduced by the inverse value of red color as the blending ratio was higher, and added to the vegetable by the blending ratio of the second vegetable and the yellow plum distillate concentrate. From the ratio of 40%, the red color tends to decrease somewhat at the blending ratio of 50%.

The higher the content of the yellow plum distillate concentrate with higher sugar content and low acidity was, the red value a showed a significant increase as compared with the second comparative example. The acidity of the yellow plum was a catalyst for the pigment change of the second vegetable. It may be changed to.

That is, the color of the second vegetable changed to red due to the yellow plum acidity. In the visual aspect of puree, in the second comparative example of the second vegetable, the color of the second vegetable was red rather than browned by oxidation. It can be an important factor to increase palatability.

In addition, according to an embodiment of the present invention, yellow plum distillate concentrate having a strong acidity may be utilized as an important food additive to increase the visual acceptability by causing the color development of vegetables, and identification of the titratable acidity required for color development may also be an important factor. It can be seen that.

<Sensory Evaluation of the Second Vegetable Puree Prepared by Mixing Ratio of Added Plum Plum Distilled Juice and Second Vegetable>

The texture of the second vegetable puree prepared by the ratio of the yellow plum distillate concentrate and the second vegetable will be described with reference to [Table 18]. Table 18 shows the slush texture of the second vegetable puree according to the mixture ratio of yellow plum distillate concentrate.

As can be seen from Table 18, the second comparative example of the second vegetable puree has the chewyness and roughness in the slush state in the texture of the mouth, and the slush can significantly reduce the taste of the slush in the mouth. have.

Example of the second vegetable puree, the higher the amount of the yellow plum distillate concentrate, the softer the texture of the slush vegetable texture, the lower the chewiness and roughness in the mouth, the appropriate sugar and acidity is added to increase the soft concentration sense in the mouth Taste may be increased.

Visual preference is described with reference to [Table 19]. Table 19 shows the evaluation of the slush visual preference of the second vegetable puree according to the ratio of the yellow plum distillate concentrate.

In the second vegetable puree, as the blending amount of the yellow plum distillate concentrate added to the second vegetable increases, the vivid redness gradually increases, thereby increasing the visual taste effect in the tan of the second comparative example.

As the browning degree of the second vegetable puree increases as the blending amount of the yellow plum distillate concentrate increases, the browning degree due to the increase of the vivid red color gradually decreases in the dark brown color of the second comparative example, so that the rating for the browning decrease may be gradually increased.

The dispersion and uniformity of the second vegetable puree may increase as the yellow plum distillate concentrate increases. This is due to the increase in the concentration of yellow plum distillate during manufacture, which improves the crushing rate of the screw due to the liquid replenishment, evenly and finely pulverizes the formulation of a square cube in a smooth dough state, and immediately freezes to prepare vegetable puree. When the vegetable puree is tasted in a slush state, the overall texture such as dispersion, uniformity, and concentration increase as the liquid yellow plum distillate concentrate increases, and thus the overall score may be evaluated.

The higher the amount of sulfur plum distillate concentrate added to the second vegetable by each of the yellow plum distillate concentrates, the higher the texture and preference of puree were.The most preferred example of each treatment was the addition of 30% sulfur plum distillate concentrate with 50% The second vegetable puree prepared was the best, and the visual acceptability of the second vegetable puree prepared by adding 20% and 40% of the sugar-added yellow plum distillate concentrate added with 40% of yellow plum distillate concentrate was added to the second vegetable. It was good.

<Fragment Sensory Evaluation of Second Vegetable Puree Prepared by Mixing Ratio of Yellow Plum Distillate Concentrate and Second Vegetable>

The aromatic sensory evaluation of the second vegetable puree prepared by the blending ratio of the yellow plum distillate concentrate and the second vegetable by the addition will be described with reference to [Table 20]. [Table 20] shows the evaluation of the slush fragrance sensory taste of the second vegetable puree by sulfur distillate concentrate ratio.

As the blending amount of the yellow plum distillate concentrate increased by the amount added to the second vegetable, the strong smell of vegetable boiled in the second comparative example, the specific odor of sulfur containing broccoli and cabbage gradually decreased, and at the same time the odor decreased. This may increase gradually.

In the case of the yellow plum distilled concentrate with high sugar content, the sweet fruit scent such as peach gradually became stronger. The higher the addition amount of the sulfur plum distillate concentrate with a higher amount of added sugar, the sensory score of the scent may be significantly increased in comparison with the second comparative example.

Evaluation of the taste of the second vegetable to which the yellow plum distillate concentrate was added for each addition amount based on the same compounding amount will be described with reference to [Table 21]. Table 21 shows the evaluation of the slush taste sensory content of the second vegetable puree according to the proportion of sulfur plum distillate concentrate.

In the second vegetable puree, the yellow plum distilled concentrate having a high amount of sugar added may increase sweetness, sourness, soft taste, unpleasant taste, and ugly taste, thereby increasing the overall sensory rating of taste.

According to the blending ratio of the second vegetable and the yellow plum distillate concentrate, the higher the amount of the yellow plum distillate concentrate added to the second vegetable may increase the sweetness, the sour taste and the soft taste, thereby increasing the sensory score for taste.

Comprehensive evaluation of the taste of the second vegetable prepared by the ratio of the yellow plum mixture to the yellow plum distillation concentrate by the amount of the added sugar indicates that the higher the amount of the yellow plum distillate concentrate, the higher the blending amount of the second plum, the sweeter, the sour, The soft taste and the like increase and the unpleasant taste and the ugly taste decrease, so that the sensory score of the taste is markedly increased in comparison with the second comparative example.

When the taste is compared by the amount of the yellow plum distillate concentrate treated by the amount added, the increase in taste appears to be the best when added to the second vegetable at a blending ratio of 30 to 40% of the yellow plum distillate concentrate.

Among the examples of the second vegetable puree, in the 50% yellow plum distillate concentrate treatment group, the example with the second vegetable and the yellow plum distillate concentrate ratio 30:70 may be evaluated as the best taste.

The comprehensive sensory evaluation centering on the slush of the second vegetable puree prepared by the blending ratio of the sulfur plum distillate concentrates by the amount of winnings will be described with reference to [Table 22]. [Table 22] shows the slush comprehensive evaluation of the second vegetable puree by the ratio of the yellow plum distillate concentrate.

In the second vegetable puree, the higher the blending ratio added to the second vegetable and the higher concentration of sulfur plum distillate in the yellow plum distilled extract, the more texture, visual acceptability, and flavor may be improved. .

 Therefore, the second vegetable puree treated with the blending ratio of 30:70 in the treated group of 50% of the yellow plum distillate concentrate has the highest overall rating and can be selected as the optimal blending ratio for the preparation of the second vegetable puree.

 <Example 3> Third vegetable puree with the addition of yellow plum distillate concentrate

In the embodiment of the present invention, the third vegetable, chestnut sweet potato and spinach, tofu steamed and mixed, but based on the weight percent of the sweet potato and spinach, tofu can be configured by mixing in a ratio of 1: 1: 1. The third vegetable puree is a puree manufactured using the third vegetable.

The third comparative example may be 100% of the third vegetable which has not been subjected to the third vegetable.

Example is set for each of the yellow plum distillate concentrated by distillation by adding 20%, 30%, 40%, and 50% refined sugar, and 10%, 20%, 30%, 40% , 50% of each was added to prepare a third vegetable puree.

The characteristics of the third comparative example and the example of the third vegetable puree will be described with reference to [Table 23]. [Table 23] shows the sugar content and acidity of the third vegetable puree according to the blending ratio of the added yellow plum distilled concentrate and the third vegetable.

Hereinafter, the characteristics of the third vegetable puree prepared by the blending process for each of the yellow plum distillate concentrate together with the third comparative example of the third vegetable puree will be described.

The sweetness of the third vegetable puree is 3.67 (° Brix), the acidity (pH) is 4.98, and a mild puree having a weak sweetness can be prepared. The sugar content of the third vegetable produced by the blending ratio of the yellow plum distillate concentrate by the amount of added sugar increased as the sulfur plum distillate concentrate with the higher sugar content and the acidity (pH) decreased. In addition, in the puree example prepared by adding sulfur plum distillate concentrate having the same sugar content to the third vegetable and the blending ratio, the sugar content increased and the acidity (pH), the acidity (pH), was increased as the blend ratio was increased. Decreased.

Therefore, the third vegetable puree prepared by the blending ratio of the yellow plum distillate concentrate by the addition amount of sugar increased the sugar content and the acidity of the third vegetable puree increased with the higher content of the sulfur plum distillate concentrate. In addition, the highest sugar content was obtained by combining 50% of the yellow plum distilled concentrate with 50% sugar, the highest sugar content was 9.87 (° Brix), and the acidity (pH) was 3.56.

The fragrance intensity of the third vegetable puree prepared by the blending ratio using the yellow plum distilled concentrate by the amount of winnings will be described with reference to [Table 24]. [Table 24] shows the fragrance intensity of the third vegetable puree by the blending ratio of the yellow plum distillate concentrate and the third vegetable by the amount of winnings.

The fragrance intensity of the third vegetable puree prepared by the blending ratio by using the yellow plum distillate concentrate by the amount of winnings increased as the blending ratio was higher than that of the third comparative example. The higher the intensity of the third vegetable can be increased.

Therefore, the fragrance intensity of the third vegetable puree using the added sulfuric acid distillate concentrate was fragrance with a fragrance strength of 2,527 (AU) at 50:50 blend ratio with the third vegetable using the 50% yellow plum distillate concentrate. Was the strongest.

The chromaticity of the puree by the blending ratio of the yellow plum distillate concentrate and the third vegetable by the amount of winnings will be described with reference to [Table 25]. [Table 25] shows the chromaticity of the third vegetable puree according to the blending ratio of the yellow plum distilled concentrate and the third vegetable by the amount of sugar added.

The third comparative example shows the chromaticity of the vivid green strong vegetable puree with a value of -6.74 and b value of 16.67.

The chromaticity of the third vegetable puree prepared by using the sulfuric acid distillation concentrate with the amount of refined sugar by the addition amount was higher. The higher the sugar addition rate of the yellow plum distillation concentrate was, the higher the mixture ratio of the sulfur plum distillation concentrate was. In contrast, the green level may decrease gradually. The b value indicating the yellowness may not be significantly different for each treatment compared to the third comparative example.

The chromaticity of the third vegetable puree prepared by using the yellow plum distillate concentrate according to the amount of refined sugar added to the third vegetable and the blending ratio was gradually decreased by -a value indicating the greenness as the blend ratio of the yellow plum distillate concentrate increased. In the case of vegetable puree containing 50% of distilled concentrate, brownish brown color with a slight red color was found in the yellow plum distilled concentrate with 20% and 30% concentration.

In the case of the third vegetable puree using the yellow plum distillate concentrate, which has a high win rate from 40%, the -a value of greenness gradually decreased compared with the third comparative example, but the yellow plum with 20% and 30% concentration Browning rarely occurred due to a lower rate of decrease of -a value compared to vegetable puree of distilled concentrate.

Based on these results, the addition of the yellow plum distilled concentrate can confirm the effect of suppressing the browning degree of the green vegetables somewhat, it can be seen that the yellow plum distillate concentrate can be usefully used for the browning of food additives.

The results of evaluating the texture of the yellow plum distilled concentrate and the frozen third vegetable puree prepared according to the third vegetable blending ratio as slush are described with reference to [Table 26]. Table 26 shows the evaluation of the slush texture of the third vegetable puree by the ratio of the yellow plum distillate concentrate.

The third comparative example is mixed with sweet potato, tofu, and spinach in the slush state, and can be felt stiff while having a rough chew in the mouth. Can be rated the lowest.

In the third vegetable puree, the higher the amount of refined sugar content of the yellow plum distillate and the higher the addition amount of the yellow plum distillate concentrate, the rougher chewability than the third comparative example may be reduced.

In addition, the third vegetable puree may increase in sweetness and sour taste little by little as the softness in the mouth is increased to increase the sense of concentration in the mouth and the passing taste.

The visual acceptability was evaluated using the frozen third vegetable puree prepared according to the ratio of the yellow plum distillate concentrate and the third vegetable mixture, which is shown in [Table 27].

The chromaticity of the third comparative example is fresh green, and the freshness of the slush can stand out.

In the third vegetable puree, the higher the amount of addition of the yellow plum distillate concentrate and the higher the ratio of the third vegetable to the third vegetable may decrease the color sense of the third vegetable.

Grindability is good with increasing yellow plum distillate concentrate, but slightly decreased in 50% of yellow plum distillate concentrate. This is a chestnut sweet potato and tofu with a high viscosity of water with increasing concentration of viscous, and the ice of the water is hard, the grinding may be reduced.

According to the amount of yellow plum distillate added, the amount of yellow plum distillate added to the third vegetable was 30% to 40%, and as the amount of added yellow plum distillate increased, the softness, concentration, passing taste, etc. in the mouth increased and coarse chewability Gradually decreased. In addition, when more than 40% of the yellow plum distillate concentrate is added, the strong sour taste of the yellow plum distillate concentrate may decrease the third vegetable (chestnut sweet potato, tofu, spinach) and protein and sweet taste. The yellowish brown color of the plum distillate concentrate decreased the blue green color of the third vegetable, which significantly reduced the color sense.

Therefore, in the third vegetable puree, when the texture and visual acceptability of the slush state are combined with 30% of the yellow plum distilled concentrate of 50% of the winning amount, the sweet and sour taste may be properly balanced in the slush state. The stiffness of was slushed to the right concentration, resulting in the best texture in the mouth.

 <Sensory Sensory Evaluation of Third Vegetable Puree Prepared by Mixing Ratio of Yellow Plum Distillate Concentrate and Third Vegetable>

Flavor evaluation of the third vegetable puree prepared according to the blending ratio of the distilled sulfuric acid distillate concentrate and the third vegetable by distillation amount according to the addition amount is shown in [Table 28].

The scent of pure third vegetable puree (without addition of the yellow plum distilled concentrate), which had a slight smell of sweet pumpkin and tofu, was not significantly affected. In the third comparative example, the smell of boiled sweet potatoes stimulates an appetite, so you can expect a higher-than-average rating for fragrance sensory evaluation.

The third vegetable puree was prepared by increasing the amount of the yellow plum distilled concentrate by the mixing ratio of the third vegetable, and the peach and sweet marmalade flavor of the yellow plum increased, matching with the scent of chestnut sweet potato. It may also gradually decrease to increase the sensory rating of the scent. In the third vegetable puree, the yellow plum distillate concentrate with the higher sugar content in the yellow plum distillate concentrate increased the fresh peach aroma and sweet heating aroma, and the fragrance was stronger than the puree formulated with the same yellow plum distillate concentrate, which had a lower sugar content. It can enhance the flavor of puree.

Therefore, when the third vegetable puree is added with 40% to 50% of yellow plum distilled concentrate with 50% refined sugar content, the third vegetable puree reduced sweet odor and increased sweet and refreshing scent. Can be provided.

The taste sensory evaluation of the third vegetable puree in the slush state is shown in [Table 29].

Hwangmaesil distillate concentrate with high content of refined sugar increases sweet taste and refreshing sour taste to increase the taste of tofu and chestnut sweet potato, and supplements insufficient sweetness of tofu and spinach. Can be.

The higher the sweetness of the yellow plum distillate concentrate, the higher the sweetness of the yellow plum distillate concentrate prepared with the same blending ratio, the sweeter the milder than the puree added to the yellow plum distillate concentrate. Sweet and tender umami increased and overall flavor increased.

The highest taste score among the third vegetable puree prepared by combining the refined sugar-added yellow plum distilled concentrate with the third vegetable is that when the 50% added yellow plum distilled concentrate with 50% sugar is added, Tofu's tender and light taste makes it a best-rated taste.

The result of having comprehensively evaluated the texture, appearance preference, fragrance, taste, etc. with the third vegetable puree in the slush state is shown in [Table 30].

The third flavor of the third vegetable without the addition of the yellow plum distilled concentrate, the sweet and sour taste of the mild flavor is strong, the taste of taste may be significantly reduced. In contrast to this, the higher the blending ratio of the third vegetable puree prepared by using the sulfuric acid distillate concentrate having a high sugar content as a blending ratio, the appropriate acidity can be strengthened and the overall rating of flavor can be increased. The lower the sugar content and the stronger the sour taste, the higher the blending ratio with vegetables, the lower the sweetness and the stronger the sour taste, and thus reduce the light and soft taste of the third vegetable puree, thereby reducing the overall flavor score. Can be.

The best flavor of the third vegetable puree mixed with chestnut sweet potato, tofu, and spinach may be the best flavor evaluation when 30% of yellow plum distilled concentrate having a winning amount of 50% is mixed.

Therefore, the appropriate blending ratio for the preparation of the third vegetable puree with excellent flavor may be prepared by mixing 30% of the yellow plum distilled concentrate distilled by adding 50% sugar.

 Example 4 Flavor Enhancement 4 Vegetable Puree Added with Yellow Plum Distillate Concentrate

In the embodiment of the present invention, the fourth vegetable is steamed and mixed with tomatoes, but may be configured by mixing the tomatoes and carrots in a ratio of 2: 1 based on the weight%. The fourth vegetable puree is a puree manufactured using the fourth vegetable.

The fourth comparative example may be 100% of the fourth vegetable that has not been subjected to the fourth vegetable.

Example is set for each of the yellow plum distillate concentrated by distillation by adding 20%, 30%, 40%, and 50% refined sugar, and 10%, 20%, 30%, 40% , By adding 50% each to prepare a fourth vegetable puree.

The characteristics of the fourth comparative example and the example of the fourth vegetable puree will be described with reference to [Table 31]. [Table 31] shows the sugar content and acidity of the fourth vegetable puree according to the blending ratio of the added yellow plum distilled concentrate and the fourth vegetable.

The sweetness of the fourth comparative example was 1.83 (° Brix) and the acidity (pH) was 4.41 to produce a pure and smooth taste.

In addition, the fourth vegetable puree prepared by the blending ratio of the yellow plum distillate concentrate according to the amount of sugar added may have a higher sugar content and a lower acidity (pH) as the yellow plum distillate concentrate having a higher sugar addition.

In addition, in the fourth vegetable puree prepared by adding the yellow plum distillate concentrate having the same sugar content to the fourth vegetable and the blending ratio, the sulfuric acid distillate concentrate with the lower sugar content was increased as the blending ratio of the high plum plum distillate concentrate was increased. The sugar content is higher than the same compounding ratio, and the acidity (pH) tends to be relaxed.

As for the fourth vegetable puree, the higher the sugar content of the yellow plum distillate and the higher the blending ratio, the higher the sugar content of the fourth vegetable puree may be, the acidity may decrease.

The fourth vegetable puree had the highest sugar content of 8.83 (° Brix) and acidity (pH) of 3.16 when the 50% of the yellow plum distilled concentrate obtained by distilling and concentrating 50% of the sugar content was combined with 50:50.

The fragrance intensity of the fourth vegetable puree is described with reference to [Table 32]. [Table 32] shows the fragrance intensity of the fourth vegetable puree according to the blending ratio of the yellow plum distilled concentrate and the sieve 4 vegetables by the amount of added sugar.

The fragrance intensity of the fourth vegetable puree may be increased as the blending ratio is higher than that of the fourth comparative example, and the fragrance intensity of the fourth vegetable may be further increased as the yellow plum distillate concentrate is added.

Therefore, the fragrance intensity of the third vegetable puree using the added yellow plum distillate concentrate was 2,527 (AU) with the fragrance intensity of 2,527 (AU) at the ratio 50:50 with the 50% yellow plum distillate concentrate. Can be.

The chromaticity of the fourth vegetable puree by the blending ratio of the yellow plum distillate concentrate and the third vegetable by the amount of winnings will be described with reference to [Table 33]. Table 33 shows the chromaticity of the fourth vegetable puree according to the blending ratio of the yellow plum distillate concentrate and the fourth vegetable by the amount of the sugar added.

In the fourth comparative example, the a value of the fourth vegetable was 33.39 and the b value was 33.08, indicating the chromaticity of the vivid orange strong vegetable puree.

The chromaticity of the fourth vegetable puree prepared by the four vegetables and the blending ratio using the refined sugar distillate concentrate according to the amount of added sugar was higher as the sugar addition rate of the yellow plum distillate concentrate and the higher the ratio of the sulfur plum distillate concentrate were higher. Orange gradually decreased compared to the comparative example, but there was no significant difference.

The texture evaluation of the puree produced according to the yellow plum distillate concentrate and the fourth vegetable blending ratio will be described with reference to [Table 34]. Table 34 shows the slush texture evaluation of the fourth vegetable puree according to the blend ratio of the yellow plum distillate concentrate.

The texture of the yellow plum distilled concentrate and the frozen fourth vegetable puree prepared according to the fourth vegetable combination ratio as slush are evaluated.

The fourth comparative example is the fourth vegetable which does not add the yellow plum distillate concentrate, and the freshness of the tomato and the carrot in the slush state and the strong taste are so low that the taste passed in the mouth can be evaluated the lowest.

The higher the content of the yellow plum distillate concentrate with higher content of refined sugar and the higher the addition amount of the yellow plum distillate concentrate, the rougher chewability may be reduced than the fourth vegetable. In addition, as the softness in the mouth increases, sweet and sour tastes increase little by little, the concentration in the mouth and the taste can be increased.

For the fourth vegetable puree, the amount of the yellow plum distillate concentrate added to the fourth vegetable was changed to 30% to 40% based on the amount of the yellow plum distillate concentrate. Coarse chewiness may gradually decrease with increasing softness, denseness, and taste. And the fourth vegetable puree, when the addition of more than 30% to 40% of the yellow plum distillate concentrate, the sweetness increased as the yellow plum distillate concentrate increased, but the sour taste became stronger and the concentration of puree gradually weakened the moisture content. Rather, the coarse chewability of the ice increases, resulting in a decrease in texture in the mouth.

Therefore, the texture of the fourth vegetable puree in the slush state is 50% of the yellow plum distillate concentrate with the highest amount of sugar when distilled and added to the vegetable puree. The taste of passing from was the best.

The visual palatability of the yellow plum distilled concentrate and the frozen fourth vegetable puree prepared according to the fourth vegetable blending ratio as slush will be described with reference to [Table 35]. Table 35 shows the evaluation of the slush visual acceptability of the fourth vegetable puree according to the proportion of yellow plum distillate concentrate.

In the fourth comparative example, a bright orange chromaticity may be the best as the fourth vegetable that is not treated.

In the case of the fourth vegetable puree, in which the refined sugar-rich yellow plum distillate concentrate was prepared by blending ratio, the higher the yellow plum distillate concentrate blend ratio, the less orange color of the four body vegetables, but did not decrease significantly compared to the fourth comparative example.

The browning degree of brown plume decreases as the addition amount of the yellow plum distillate concentrate increases, but the browning degree is not large compared to the fourth comparative example. This may not be much different from the orange color of tomato and carrot because the yellow plum distillate concentrate is yellowish brown.

As a result of investigating the texture and visual acceptability of the yellow plum distillate concentrate by the amount added, the fourth vegetable puree prepared by the blending ratio of the fourth vegetable was determined as the slush. Grinding and mouthfeel, tenderness, smoothness can be increased. On the other hand, as the concentration of the yellow plum distillate increased, the color decreased slightly compared to the untreated fourth vegetable, which was the fourth comparative example, but there was no big difference.

In the general preference, all the uniform preferences are shown without any significant difference in visual acceptability compared with the fourth comparative example 4, which is no treatment. The higher the added amount of concentrate in terms of pulverization and uniformity, the better the pulverization and the uniform slush is produced.

<Fragment Sensory Evaluation of Four Vegetable Puree Prepared by Mixing Ratio of Yellow Plum Distillate Concentrate and Four Vegetables>

The flavor evaluation of the puree produced by the blending ratio of the yellow plum distilled distillate and the fourth vegetable distilled by the amount of winnings was carried out to select the optimum manufacturing conditions of the fourth vegetable yellow plum puree based on the excellent flavor. This is described with reference to [Table 36]. Table 36 shows the evaluation of the slush fragrance sensory evaluation of the fourth vegetable puree according to the ratio of the yellow plum distillate concentrate.

The aroma of the fourth comparative example without the addition of the concentrate was slightly stronger than the vivid aroma and boiled tomato smell from carrot and tomato organisms, causing off-flavor, and the aroma rating decreased.

The fourth vegetable puree was prepared by increasing the amount of yellow plum distilled concentrate added to the fourth vegetable by the blending ratio. The peach and sweet marmalade flavors of the yellow plum were increased to reduce the vivid odor of tomatoes and carrots.

In the fourth vegetable puree, the higher the sugar content in the yellow plum distilled concentrate, the higher the fresh fruit flavor such as sweet peach flavor and heating aroma, and the fresher and sweeter fruit flavor than the example in which the same yellow plum concentration was added. May enhance fragrance

The fourth vegetable puree may be satisfactory because the odor of tomatoes and carrots is reduced and the sweet and fresh aroma is increased when 30% of the yellow plum distillate concentrate added with 40% sugar is added.

The result of performing taste sensory evaluation in 4th vegetable puree in a slush state is demonstrated with reference to [Table 38]. [Table 37] shows the slush taste sensory evaluation of the fourth vegetable puree according to the ratio of sulfur plum distillate concentrate.

In the fourth comparative example, the sour and tomato flavors of the four-vegeted tomato are slightly lacking in the sweet and sour taste, so it has a flat and fresh taste.

In the fourth vegetable puree, a higher concentration of refined sugar content of yellow plum distillate may increase sweet taste and fresh sour taste.

The fourth vegetable puree prepared by adding the yellow plum distilled concentrate by the mixing ratio was 40% of the added sugar, the higher the sugar content, the stronger the sweetness and the sour taste decreased to the appropriate concentration. Even yellow plum distilled concentrate with high added value has a sour taste that tomato itself has, so adding more than 50% of yellow plum distilled concentrate can reduce overall taste because of strong sour taste.

The results of comprehensive evaluation of texture, appearance preference, aroma, taste, etc. using the fourth vegetable puree in the slush state will be described with reference to [Table 38]. [Table 38] shows the slush comprehensive evaluation of the fourth vegetable puree according to the blend ratio of the yellow plum distillate concentrate.

In the fourth comparative example, the vegetable puree was prepared using the fourth vegetable without the yellow plum distillate concentrate, and the flavor was less sweet and sour, and the carrot and tomato boiled the strong smell, which reduced the overall flavor.

The higher the blending ratio of the fourth vegetable puree prepared by using the sulfuric acid distillate concentrate having a high content of refined sugar as a blending ratio, the appropriate acidity may be strengthened, thereby increasing the overall rating of flavor.

The lower the content of the refined sugar and the higher the sour taste of the yellow plum distillate concentrate, the higher the blending ratio with the fourth vegetable is, the sweeter the taste is. However, the sour taste is so strong that the light and soft taste of the fourth vegetable puree is reduced. Feeling may increase, causing a reduction in overall flavor score.

Tomato itself itself has some sour taste, so the acidity of the yellow plum distillate concentrate should be blended with the appropriate concentration of the yellow plum distillate concentrate with high sugar content, so that the sour taste of the fourth vegetable puree is controlled and the sugar is fortified. Puree can be prepared.

The optimum blending ratio of tomato and carrot 4th vegetable was best added 40% yellow plum distillate concentrate with high content of refined sugar to 30% to 4th vegetable, and taste, aroma, appearance color and texture were excellent. .

<Evaluation of Organic Acids and Functional Properties of the First to Four-Sodium Puree Added with Sulfur Plum Distillate>

With reference to Table 39 and Table 40, sugar and acidity changes before and after steaming of the first to fourth vegetable purees will be described. Table 39 and Table 40 show optimized blending ratios with excellent flavor evaluation of the first to four vegetable purees prepared using the first to four vegetables.

<Organic Acid Content of Developed Frozen Vegetable Puree Added with Yellow Plum Distillate Concentrate>

The organic acid content was investigated based on the optimized blending ratio of frozen vegetable puree developed by adding yellow plum distillate concentrate, which is described with reference to [Table 41]. [Table 41] shows the organic acid content (㎍ / ㎖) for each frozen vegetable puree added with yellow plum distillate concentrate.

The sulfuric acid distillate concentrate, the sulfuric acid distillate concentrate, contained high amounts of malic acid and acetic acid, and the total organic acid content was 10,312.9 (㎍ / ㎖).

The main organic acid components of the first vegetable were acetic acid and succinic acid, and their contents were 1071.4 (µg / ml) and 1103.7 (µg / ml), respectively. The main organic acid content of the first vegetable puree prepared by adding the yellow plum distillate concentrate was citric acid (6440.8) (㎍ / ml), acetic acid (3020.3 (㎍ / ml)), tartaric acid (Tartaric acid) This was 1043.6 (µg / ml), and the total content was 10,940.6 (µg / ml), which was 2.7 times higher than 4,088.4 (µg / ml) of the first vegetable comparative example. Therefore, in the case of the first vegetable, when the first vegetable puree is prepared by adding the yellow plum distillate concentrate, the overall organic acid content may be increased, such as fruit acidity.

Citric acid and succinic acid were the main organic acid components of the second vegetable puree-free example, and the organic acid composition of the second vegetable puree was compared with the organic acid of the second vegetable added with the yellow plum distillate concentrate. The content of citric acid in the second comparative example is 1123.5 (µg / ml) and the content of citric acid in the second vegetable puree is 9182.3 (µg / ml). That is, the second vegetable puree may have an 8.2-fold increase in the main organic acid component compared to the second comparative example. And the second vegetable puree containing a large amount of organic acid is malic acid (Malic acid) is 2973.5 (㎍ / ㎖), it can be increased 194.8 times compared to 15.5 (㎍ / ㎖) of the second comparative example. The total organic acid content of the second comparative example and the second vegetable puree was 3.965 (㎍ / ml) for the second comparative example, and 12,858 (μg / ml) for the second vegetable puree, where the sulfuric acid distillate concentrate was added. The content can be increased 3.2 times. Therefore, in the case of the second vegetable, when the second vegetable puree was prepared by adding the yellow plum distillate concentrate, it was confirmed that the overall organic acid content was increased to give the rich acidity of the fruit to give the functionality and the effect of the flavoring agent.

Citric acid and malic acid were the main organic components of the third comparative example, and citric acid of the third comparative example was compared with the organic acid of the third vegetable puree added with sulfur plum distillate as the third comparative example. The content of (Citric acid) is 1636.0 (㎍ / ㎖), and the third vegetable puree has a content of Citric acid (10804.9 (㎍ / ㎖)). That is, the third vegetable puree may have a 6.6-fold increase in the major organic acid components compared to the third comparative example.

Malic acid was 777.9 (㎍ / ml) in the third comparative example and 2180.0 (㎍ / ml) was contained in the third vegetable puree.Malic acid was 2.8 times higher than that of the third comparative example. Can increase.

Except for oxalic acid and tartaric acid, all of them increased in the third vegetable puree, and the total organic acid content was 3,104 (µg / ml) in the third comparative example, and 13,957.0 (µg / ml) in the third vegetable. The third vegetable puree added with the distillate concentrate may be increased by 4.5 times compared to the non-example. Therefore, in the case of the third vegetable, when the third vegetable puree is prepared by adding the yellow plum distillate concentrate, the overall organic acid content may be increased to increase the organic acid content of the added yellow plum distillate concentrate lacking in the vegetables, It can be seen that there is an effect as a functional flavourant by imparting functionality.

The main organic acid components of the fourth comparative example are citric acid and malic acid, and the fourth comparative example will be described in comparison with the organic acid of the fourth vegetable puree added with the yellow plum distillate concentrate.

Citric acid content of the fourth comparative example is 2228.2 (㎍ / ㎖), and the fourth vegetable puree has a content of citric acid (10469.8 (㎍ / ㎖)). That is, the fourth vegetable puree may be increased by 4.7 times compared to the fourth comparative example.

The malic acid (Malic acid) is 1039.2 (㎍ / ㎖) the fourth comparative example, 2321.1 (㎍ / ㎖) contains the fourth vegetable puree can increase 2.2 times the fourth vegetable puree compared to the fourth comparative example.

Except for oxalic acid and tartaric acid, the total amount of organic acid was increased in the fourth vegetable puree, and the total organic acid content was 4,234.6 (µg / ml) in the fourth comparative example and 13,957.0 (µg / ml) in the fourth vegetable puree. The fourth vegetable puree added with yellow plum distillate concentrate may be increased by 4.5 times compared with the fourth comparative example.

 Other organic acids are not included in the fourth comparative example, but the fourth vegetable puree contains 177.1 (㎍ / mL) of acetic acid and 44.9 (㎍ / mL) of succinic acid. You can see that organic acids are missing from vegetables.

The total organic acid content of the fourth comparative example is 4,234.6 (㎍ / ㎖), the fourth vegetable puree is 13.379.5 (㎍ / ㎖) can be increased 3.2 times compared to the fourth comparative example.

Therefore, when the puree was prepared by adding yellow plum distillate concentrate in the fourth vegetable puree, it was found that the overall organic acid content was increased so that the yellow plum distillate concentrate improved the rich acidity and functionality of the fruits lacking vegetable puree. have.

 The first to fourth vegetable puree prepared by adding the added sulfur plum distillate concentrate may contain various organic acid components than the puree of the first to fourth comparative examples prepared by using only pure vegetables and may increase the total content of the organic acid. . Therefore, the addition of the yellow plum distilled concentrate to increase the rich acidity and sweetness when added as a flavoring agent in the production of vegetable puree, and confirms that it serves as an excellent additive in the function and flavoring to contain a variety of organic acids abundantly It can be seen that the concentrate can be a very useful flavor in other processed products.

<Vitamin, Flavonoid and Antioxidant Content of Frozen Yellow Plum Plum Puree>

Vitamin, flavonoids, and antioxidant contents were investigated, focusing on the optimized blending ratio of frozen vegetable puree developed by adding yellow plum distillate concentrate.

The yellow plum concentrate, a yellow plum distillate added as a flavourant, was found to have antioxidant and phenol and DPPH contents.

The added yellow plum distilled concentrate obtained by the present invention was confirmed through the first to fourth vegetable puree, which is an embodiment of the present invention, to supplement useful components lost or lacked during the manufacture of processed products such as vegetables with large loss of functional ingredients. It can be seen that the distillate concentrate is a very useful flavoring agent.

On the other hand, in the examples and claims of the present invention, the numerical values presented may be modified in a small amount upon reproduction, and more specifically, the yellow plum and the purified water presented in the examples of the present invention. , The refined sugar and the vegetable may be applied in the error range of 3% or less to 3% or more with respect to the value of the mixing ratio.

Although the embodiments of the present invention have been described above, those skilled in the art will appreciate that the present invention can be implemented in other specific forms without changing the technical spirit or essential features.

Therefore, the above-described embodiments are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is represented by the following claims, which are derived from the meaning and scope of the claims and their equivalent concepts. All changes or modifications should be construed as being included in the scope of the present invention.

Functional flavor-enhanced vegetable puree added with a yellow plum flavoring agent according to an embodiment of the present invention can be used to prepare a processed food using a yellow plum.

Claims (5)

A first step of extracting yellow plum distillate by adding raw yellow plum, purified water and refined sugar to a distillation extractor; A second step of producing a yellow plum distillate concentrate in an inner pot of a distillation extractor when the yellow plum distillate is cooled to produce 30 L of a hydrosol; A third step of freezing the mixture of yellow plum distillate concentrate and steamed vegetables;
In the first step, the mixing ratio of yellow plum raw, purified water and refined sugar is 10 kg: 35 L: 50% of the amount of purified water,
In the third step, the vegetable is the first vegetable mixed with sweet pumpkin and tofu in a 1: 2 ratio by weight,
The method of producing a functional flavor-enhanced vegetable puree with sulfur plum flavoring agent, characterized in that the sulfur plum distillate concentrate and the first vegetable is mixed in a ratio of 30:70 based on the weight percent.
The method of claim 1,
In the third step, the vegetable is a second vegetable mixed with red cabbage, broccoli and bananas in a 1: 1 ratio by weight,
The method of producing a functional flavor-enhanced vegetable puree with yellow plum flavoring agent, characterized in that the sulfur plum distillate concentrate and the second vegetable is mixed in a ratio of 30:70 based on the weight percent.
The method of claim 1,
In the third step, the vegetable is a third vegetable mixed with chestnut sweet potato, spinach and tofu in a 1: 1 ratio by weight,
The method of producing a functional flavor-enhanced vegetable puree with yellow plum flavoring agent, characterized in that the mixture of the yellow plum distilled concentrate and the third vegetable in a ratio of 30:70 based on the weight percent.
The method of claim 1,
In the first step, the mixing ratio of yellow plum raw, purified water and refined sugar is 10 kg: 35 L: 40% of the amount of purified water,
In the third step, the vegetable is a fourth vegetable mixed tomato and carrot in a 2: 1 ratio by weight,
The method of producing a functional flavor-enhanced vegetable puree with sulfur plum flavoring agent, characterized in that the mixture of the yellow plum distilled concentrate and the fourth vegetable in a ratio of 30:70 based on the weight percent.
A functional flavor-enhanced vegetable puree added with a yellow plum flavoring agent, which is prepared by the manufacturing method according to any one of claims 1 to 4.