KR102279168B1 - Method of manufacturing boiled chestnuts and manufacturing method of canned boiled chestnuts using the same - Google Patents
Method of manufacturing boiled chestnuts and manufacturing method of canned boiled chestnuts using the same Download PDFInfo
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- KR102279168B1 KR102279168B1 KR1020200188315A KR20200188315A KR102279168B1 KR 102279168 B1 KR102279168 B1 KR 102279168B1 KR 1020200188315 A KR1020200188315 A KR 1020200188315A KR 20200188315 A KR20200188315 A KR 20200188315A KR 102279168 B1 KR102279168 B1 KR 102279168B1
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- 241001070941 Castanea Species 0.000 title claims abstract description 155
- 235000014036 Castanea Nutrition 0.000 title claims abstract description 155
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 90
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 42
- 239000000203 mixture Substances 0.000 claims description 38
- 239000012153 distilled water Substances 0.000 claims description 34
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 33
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 30
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 30
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 30
- 239000001509 sodium citrate Substances 0.000 claims description 27
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 claims description 27
- 229940038773 trisodium citrate Drugs 0.000 claims description 27
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 23
- 239000001110 calcium chloride Substances 0.000 claims description 23
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 23
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 21
- 229930003268 Vitamin C Natural products 0.000 claims description 21
- 239000011718 vitamin C Substances 0.000 claims description 21
- 235000019154 vitamin C Nutrition 0.000 claims description 21
- 235000015165 citric acid Nutrition 0.000 claims description 11
- 235000019263 trisodium citrate Nutrition 0.000 claims description 11
- 229940105329 carboxymethylcellulose Drugs 0.000 claims description 10
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- 229960002713 calcium chloride Drugs 0.000 claims description 9
- 235000011148 calcium chloride Nutrition 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 7
- 235000013324 preserved food Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 241000202807 Glycyrrhiza Species 0.000 claims 6
- 238000002360 preparation method Methods 0.000 description 102
- 244000303040 Glycyrrhiza glabra Species 0.000 description 55
- 239000000243 solution Substances 0.000 description 36
- 230000000694 effects Effects 0.000 description 23
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- 235000019345 sodium thiosulphate Nutrition 0.000 description 5
- 238000004061 bleaching Methods 0.000 description 4
- 230000002401 inhibitory effect Effects 0.000 description 3
- 230000008929 regeneration Effects 0.000 description 3
- 238000011069 regeneration method Methods 0.000 description 3
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 238000010306 acid treatment Methods 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- FCZCIXQGZOUIDN-UHFFFAOYSA-N ethyl 2-diethoxyphosphinothioyloxyacetate Chemical compound CCOC(=O)COP(=S)(OCC)OCC FCZCIXQGZOUIDN-UHFFFAOYSA-N 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
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- 240000002234 Allium sativum Species 0.000 description 1
- 241001131796 Botaurus stellaris Species 0.000 description 1
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- 241000196324 Embryophyta Species 0.000 description 1
- 235000017443 Hedysarum boreale Nutrition 0.000 description 1
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- 230000000844 anti-bacterial effect Effects 0.000 description 1
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- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
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- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
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- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- UKLNMMHNWFDKNT-UHFFFAOYSA-M sodium chlorite Chemical compound [Na+].[O-]Cl=O UKLNMMHNWFDKNT-UHFFFAOYSA-M 0.000 description 1
- 229960002218 sodium chlorite Drugs 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
- A23N12/04—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching for blanching
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
- A23V2200/046—Discolouring, bleaching
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/032—Citric acid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
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- A23V2250/51082—Carboxymethyl cellulose
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- General Chemical & Material Sciences (AREA)
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Abstract
Description
본 발명은 상품성이 낮은 갈변된 밤의 색상을 개선하고 이를 이용하여 삶은 밤 통조림을 제조하는 방법에 관한 것이다.The present invention relates to a method for improving the color of browned chestnuts with low marketability and manufacturing canned boiled chestnuts using the same.
조생밤은 작황이 좋은 해에 수확된 밤으로, 중생밤에 비해 갈변이 적고 색상이 진한 노란색으로 품질이 높은 밤으로 취급된다. 반면, 중생밤은 작황이 좋지 않은 해에 수확된 밤으로, 갈변이 진행되어 외관 색상이 어둡기 때문에 품질이 낮은 밤으로 취급된다. Early chestnuts are harvested in the year of good harvest and are treated as high-quality chestnuts with less browning and dark yellow color compared to mid-life chestnuts. On the other hand, rebirth chestnuts are chestnuts harvested in the year of poor harvest, and are treated as chestnuts of low quality because browning progresses and the exterior color is dark.
이에 중생밤의 갈변을 제거하여 조생밤과 같은 밝기로 표백하고자 하는 시도가 다양하게 이루어졌다. 갈변된 밤은 식품 표백제를 이용하여 색상을 밝게 하는데, 일반적으로 합성 표백제를 이용하여 화학적 방법으로 갈변을 제거한다. 그러나 아염소산나트륨, 차아황산나트륨 등의 합성 표백제를 이용할 경우에는 표백 후 밤에 잔류하는 합성 표백제를 섭취할 우려가 있다.Accordingly, various attempts have been made to remove the browning of rebirth chestnuts and bleach them with the same brightness as early rebirth chestnuts. Browned chestnuts are brightened in color using food bleach, which is usually chemically removed using synthetic bleach. However, when using a synthetic bleach such as sodium chlorite or sodium hyposulfite, there is a risk of ingesting the synthetic bleach remaining at night after bleaching.
한편, 밤을 조각내어 제과 제빵 등에 사용하는 밤다이스는 통조림이나 병조림 등의 형태로 유통되는데, 중생밤을 이용하여 통조림 등을 제조할 경우에는 갈변 현상에 따라 색상이 어두운 문제가 있다.On the other hand, chestnut dice, which are cut into pieces and used for confectionery and baking, are distributed in the form of canned food or bottled food, but there is a problem in that the color is dark due to the browning phenomenon when canned food is manufactured using reborn chestnuts.
이에 합성 표백제를 대체할 수 있으면서도 합성 표백제 만큼의 색상 개선이 가능한 천연 소재에 대한 연구 개발이 필요하며, 이를 활용하여 색상이 개선된 밤다이스 통조림을 제조하는 방법에 대한 연구개발이 필요한 실정이다.Therefore, it is necessary to research and develop a natural material that can replace synthetic bleach and can improve color as much as synthetic bleach, and research and development on a method for manufacturing canned balm dice with improved color by using this is necessary.
본 발명은 상품 가치가 낮은 중생밤의 갈변된 색상을 조생밤과 유사하게 개선하여 중생밤의 활용 범위를 늘리고자 한다.The present invention aims to increase the range of use of rebirth chestnuts by improving the browned color of rebirth chestnuts with low commercial value to be similar to early rebirth chestnuts.
본 발명은 차아황산나트륨 등의 합성 표백제를 이용하지 않고 밤의 갈변을 개선하는 방법을 제공하고자 한다.An object of the present invention is to provide a method for improving chestnut browning without using a synthetic bleach such as sodium hyposulfite.
본 발명은 갈변된 밤의 색상을 개선하고 이를 이용한 통조림을 제조하는 방법을 제공하고자 한다.An object of the present invention is to provide a method for improving the color of browned chestnuts and manufacturing canned food using the same.
본 발명은 갈변된 밤을 감초수용액에 침지하는 단계 (a); 상기 단계 (a) 후, 상기 밤을 증류수, 카복시메틸셀룰로스, 구연산, 구연산삼나트륨, 염화칼슘 및 비타민 C를 혼합한 혼합물에 침지하는 단계 (b); 및 상기 단계 (b) 후, 침지된 밤을 회수하고 물에 담궈 삶는 단계 (c); 를 포함하는 것을 특징으로 하는 삶은 밤의 제조방법을 제공한다.The present invention comprises the steps of immersing browned chestnuts in an aqueous licorice solution (a); (b) immersing the chestnut in a mixture of distilled water, carboxymethylcellulose, citric acid, trisodium citrate, calcium chloride and vitamin C after the step (a); And after the step (b), recovering the immersed chestnuts, soaking in water and boiling (c); It provides a method for preparing boiled chestnuts, comprising:
본 발명에 있어서, 상기 갈변된 밤은, 바람직하게는 갈변된 냉동밤인 것일 수 있다.In the present invention, the browned chestnuts may be preferably browned frozen chestnuts.
본 발명에 있어서, 상기 감초수용액은, 바람직하게는 증류수 100 중량부에 대하여 감초 1~8 중량부를 혼합하여 제조한 것이 좋다.In the present invention, the licorice aqueous solution is preferably prepared by mixing 1 to 8 parts by weight of licorice with respect to 100 parts by weight of distilled water.
본 발명에 있어서, 상기 단계 (b)의 혼합물은, 바람직하게는 증류수 100 중량부에 대하여 카복시메틸셀룰로스 0.1~1 중량부, 구연산 0.5~1.5 중량부, 구연산삼나트륨 0.01~0.3 중량부, 염화칼슘 0.01~0.5 중량부 및 비타민 C 0.1~3 중량부를 혼합한 것이 좋다.In the present invention, the mixture of step (b) is preferably 0.1 to 1 parts by weight of carboxymethylcellulose, 0.5 to 1.5 parts by weight of citric acid, 0.01 to 0.3 parts by weight of trisodium citrate, 0.01 to 0.3 parts by weight of calcium chloride based on 100 parts by weight of distilled water. It is preferable to mix ~0.5 parts by weight and 0.1 to 3 parts by weight of vitamin C.
또한, 본 발명은 갈변된 밤을 감초수용액에 침지하는 단계 (a); 상기 단계 (a) 후, 상기 밤을 증류수, 카복시메틸셀룰로스, 구연산, 구연산삼나트륨, 염화칼슘 및 비타민 C를 혼합한 혼합물에 침지하는 단계 (b); 상기 단계 (b) 후, 침지된 밤을 회수하고 물에 담궈 삶는 단계 (c); 및 상기 단계 (c) 후, 삶은 밤을 회수하고, 통조림에 밀봉하는 단계 (d); 를 포함하는 것을 특징으로 하는 삶은 밤 통조림의 제조방법을 제공한다.In addition, the present invention comprises the steps of immersing browned chestnuts in an aqueous licorice solution (a); (b) immersing the chestnut in a mixture of distilled water, carboxymethylcellulose, citric acid, trisodium citrate, calcium chloride and vitamin C after the step (a); After the step (b), recovering the soaked chestnuts, soaking in water and boiling (c); and (d) recovering the boiled chestnuts after step (c) and sealing them in cans; It provides a method for producing canned boiled chestnuts comprising a.
본 발명에 있어서, 상기 단계 (d)는, 바람직하게는 삶은 밤을 당과 혼합하여 통조림에 밀봉하는 것일 수 있다.In the present invention, the step (d) may be sealing in canned food, preferably by mixing boiled chestnuts with sugar.
본 발명은 중생밤의 갈변된 색상을 개선하여 조생밤과 유사한 색상을 나타낼 수 있다.The present invention can represent a color similar to that of Chosaengbam by improving the browned color of Chosaengbam.
본 발명은 차아황산나트륨 등 독성 잔류 위험이 있는 합성 표백제를 이용하지 않고 밤의 갈변을 개선하는 방법을 제공한다.The present invention provides a method for improving the browning of chestnuts without using a synthetic bleach with a risk of residual toxicity, such as sodium hyposulfite.
본 발명은 갈변된 밤의 색상을 개선하고 이를 이용하여 밤 통조림을 제조하는 방법을 제공한다.The present invention provides a method for improving the color of browned chestnuts and manufacturing canned chestnuts using the same.
도 1은 중생밤에 감초수용액을 농도별로 처리한 후 R값, G값, B값을 분석한 결과이다.
도 2는 중생밤에 감초수용액을 농도별로 처리한 후의 육안 관찰 결과이다.
도 3은 중생밤에 감초수용액과 카복실메틸셀룰로스를 농도별로 처리한 후 R값, G값, B값을 분석한 결과(제조예 4 내지 제조예 7)이고, 중생밤에 감초수용액, 카복실메틸셀룰로스 및 구연산을 농도별로 처리한 후 R값, G값, B값을 분석한 결과(제조예 8 내지 제조예 10)이다.
도 4는 중생밤에 감초수용액과 카복실메틸셀룰로스를 농도별로 처리한 후의 육안 관찰 결과이다.
도 5는 중생밤에 감초수용액, 카복실메틸셀룰로스 및 구연산을 농도별로 처리한 후의 육안 관찰 결과이다.
도 6은 중생밤에 감초수용액, 카복실메틸셀룰로스, 구연산, 구연산삼나트륨을 농도별로 처리한 후 R값, G값, B값을 분석한 결과(제조예 11 내지 제조예 13)이고, 중생밤에 감초수용액, 카복실메틸셀룰로스, 구연산, 구연산삼나트륨 및 염화칼륨을 농도별로 처리한 후 R값, G값, B값을 분석한 결과(제조예 14 내지 제조예 17)이다.
도 7은 중생밤에 감초수용액, 카복실메틸셀룰로스, 구연산 및 구연산삼나트륨을 농도별로 처리한 후의 육안 관찰 결과이다.
도 8은 중생밤에 감초수용액, 카복실메틸셀룰로스, 구연산, 구연산삼나트륨 및 염화칼슘을 농도별로 처리한 후의 육안 관찰 결과이다.
도 9는 중생밤에 감초수용액, 카복실메틸셀룰로스, 구연산, 구연산삼나트륨, 염화칼슘 및 비타민 C를 농도별로 처리한 후 R값, G값, B값을 분석한 결과이다.
도 10은 중생밤에 감초수용액, 카복실메틸셀룰로스, 구연산, 구연산삼나트륨, 염화칼슘 및 비타민 C를 농도별로 처리한 후의 육안 관찰 결과이다.
도 11은 감초수용액을 처리하지 않고 갈변 개선용 조성물만을 처리한 비교예 1과 감초수용액과 갈변 개선용 조성물을 모두 처리한 제조예 23의 R값, G값, B값을 분석한 결과이다.
도 12는 감초수용액만 처리한 제조예 3, 감초수용액을 처리하지 않고 갈변 개선용 조성물만을 처리한 비교예 1 및 감초수용액과 갈변 개선용 조성물을 모두 처리한 제조예 23의 육안 관찰 결과이다.
도 13은 화학 합성 표백제를 이용한 경우와 본 발명에 의한 제조예 23의 R값, G값, B값을 분석한 결과이다.
도 14는 중생밤, 화학 합성 표백제를 이용한 경우 및 본 발명에 의한 제조예23의 육안 관찰 결과이다.1 is a result of analyzing the R value, G value, and B value after treatment with an aqueous licorice solution for each concentration in rebirth night.
Figure 2 is the result of visual observation after treatment with licorice aqueous solution for each concentration in rebirth night.
Figure 3 is the result of analyzing the R value, G value, and B value after treating the licorice aqueous solution and carboxyl methyl cellulose in rebirth night by concentration (Preparation Examples 4 to 7), and licorice aqueous solution, carboxylmethyl cellulose and the results of analyzing the R value, G value, and B value after treating each concentration with citric acid (Preparation Examples 8 to 10).
Figure 4 is a visual observation result after treatment with licorice aqueous solution and carboxymethyl cellulose by concentration in rebirth night.
5 is a visual observation result after treatment with licorice aqueous solution, carboxymethyl cellulose and citric acid for each concentration in rebirth night.
6 is a result of analyzing the R value, G value, and B value after treatment with an aqueous solution of licorice, carboxymethyl cellulose, citric acid, and trisodium citrate at each concentration (Preparation Examples 11 to 13) in rebirth night; It is the result of analyzing the R value, G value, and B value after treatment with licorice aqueous solution, carboxymethyl cellulose, citric acid, trisodium citrate and potassium chloride by concentration (Preparation Examples 14 to 17).
7 is a visual observation result after treatment with licorice aqueous solution, carboxymethyl cellulose, citric acid, and trisodium citrate for each concentration at rebirth night.
8 is a visual observation result after treatment with licorice aqueous solution, carboxymethyl cellulose, citric acid, trisodium citrate and calcium chloride at each concentration at rebirth night.
9 is a result of analyzing the R value, G value, and B value after treatment with licorice solution, carboxymethyl cellulose, citric acid, trisodium citrate, calcium chloride and vitamin C by concentration at rebirth night.
10 is a visual observation result after treatment with licorice aqueous solution, carboxymethyl cellulose, citric acid, trisodium citrate, calcium chloride and vitamin C at each concentration at rebirth night.
11 is a result of analyzing the R value, G value, and B value of Comparative Example 1, in which only the composition for improving browning was treated without treating the aqueous licorice solution, and Preparation Example 23, in which both the aqueous licorice solution and the composition for improving browning were treated.
12 is a visual observation result of Preparation Example 3 in which only the aqueous licorice solution was treated, Comparative Example 1 in which only the composition for improving browning was treated without treatment with the aqueous licorice solution, and Preparation 23 in which both the aqueous licorice solution and the composition for improving browning were treated.
13 is a result of analyzing the R value, G value, and B value of Preparation Example 23 according to the present invention and the case of using a chemically synthesized bleach.
14 is a visual observation result of rebirth chestnut, a case of using a chemical synthetic bleach, and Preparation Example 23 according to the present invention.
본 발명은 삶은 밤의 제조방법에 관한 것으로, 색상이 탁하여 상품성이 부족한 중생밤의 색상을 개선하고 이를 삶는 방법에 관한 것이다. 중생밤은 이미 갈변이 진행된 것으로 주로 냉동 상태로 유통된다. 본 발명에 의해 색상이 개선된 중생밤은 밤다이스 통조림으로 이용하는 등 그 활용범위를 넓힐 수 있을 것으로 기대된다.The present invention relates to a method for producing boiled chestnuts, and to a method for improving the color of rebirth chestnuts, which are dull in color and lacking in marketability, and to boil them. Rebirth chestnuts have already undergone browning and are mainly distributed in a frozen state. It is expected that the use of rebirth chestnuts whose color is improved by the present invention can be broadened, such as using canned chestnut dice.
구체적으로, 본 발명은 갈변된 밤을 감초수용액에 침지하는 단계 (a); 상기 단계 (a) 후, 상기 밤을 증류수, 카복시메틸셀룰로스, 구연산, 구연산삼나트륨, 염화칼슘 및 비타민 C를 혼합한 혼합물에 침지하는 단계 (b); 및 상기 단계 (b) 후, 침지된 밤을 회수하고 물에 담궈 삶는 단계 (c); 를 포함하는 것을 특징으로 하는 삶은 밤의 제조방법을 제공한다.Specifically, the present invention comprises the steps of immersing browned chestnuts in an aqueous licorice solution (a); (b) immersing the chestnut in a mixture of distilled water, carboxymethylcellulose, citric acid, trisodium citrate, calcium chloride and vitamin C after the step (a); And after the step (b), recovering the immersed chestnuts, soaking in water and boiling (c); It provides a method for preparing boiled chestnuts, comprising:
또한, 본 발명은 갈변된 밤을 감초수용액에 침지하는 단계 (a); 상기 단계 (a) 후, 상기 밤을 증류수, 카복시메틸셀룰로스, 구연산, 구연산삼나트륨, 염화칼슘 및 비타민 C를 혼합한 혼합물에 침지하는 단계 (b); 상기 단계 (b) 후, 침지된 밤을 회수하고 물에 담궈 삶는 단계 (c); 및 상기 단계 (c) 후, 삶은 밤을 회수하고, 통조림에 밀봉하는 단계 (d); 를 포함하는 것을 특징으로 하는 삶은 밤 통조림의 제조방법을 제공한다.In addition, the present invention comprises the steps of immersing browned chestnuts in an aqueous licorice solution (a); (b) immersing the chestnut in a mixture of distilled water, carboxymethylcellulose, citric acid, trisodium citrate, calcium chloride and vitamin C after the step (a); After the step (b), recovering the soaked chestnuts, soaking in water and boiling (c); and (d) recovering the boiled chestnuts after step (c) and sealing them in cans; It provides a method for producing canned boiled chestnuts comprising a.
감초는 단맛이 나는 약용식물로, 해독작용, 이뇨작용, 항염작용, 항산화 등의 효능이 있다. 본 발명은 감초를 이용하여 냉동된 중생밤을 해동하거나 상온의 중생밤을 전처리한다.Licorice is a sweet medicinal plant and has detoxification, diuretic, anti-inflammatory, and antioxidant effects. The present invention thaws frozen rebirth chestnuts using licorice or pre-treats rebirth chestnuts at room temperature.
구체적으로, 냉동된 밤(중생밤)을 50~100℃의 감초수용액에 침지하여 1~30분간 해동한다. 이 경우, 온도에 따라 적절히 해동 시간을 조절할 수 있다. 상온 상태의 박피밤(중생밤)의 경우에도 감초수용액에 침지하여 전처리 하는 것이 좋다.Specifically, frozen chestnuts (rebirth chestnuts) are immersed in an aqueous licorice solution at 50-100° C. and thawed for 1-30 minutes. In this case, the thawing time can be appropriately adjusted according to the temperature. Even in the case of peeled balm at room temperature (regeneration balm), it is better to pre-treat it by immersing it in licorice solution.
본 발명에 의해 색상이 개선된 밤은 밤다이스 통조림 등에 활용될 수 있는데, 상기 감초수용액에 침지한 후 밤을 적당한 크기로 조각내어 밤다이스 제조에 이용하는 것이 좋다. 이 때, 밤의 갈변부위를 미리 제거하여 색상 개선 효과를 더욱 증진시킬 수도 있다. 한편, 상기 감초수용액은 바람직하게는 증류수 100 중량부에 대하여 감초 1~8 중량부를 혼합하여 제조하는 것이 좋다.The chestnut whose color has been improved by the present invention can be used for canning of chestnut dice, etc., and it is preferable to cut the chestnut into an appropriate size after immersion in the licorice aqueous solution and use it for the production of chestnut dice. At this time, the color improvement effect may be further enhanced by removing the browning part of chestnuts in advance. On the other hand, the licorice aqueous solution is preferably prepared by mixing 1 to 8 parts by weight of licorice with respect to 100 parts by weight of distilled water.
감초수용액 처리 후 밤을 증류수로 세척한 뒤, 본 발명의 갈변 개선용 조성물에 침지하여 밤의 갈변을 개선한다. 본 발명의 갈변 개선용 조성물은, 카복시메틸셀룰로스, 구연산, 구연산삼나트륨, 염화칼슘, 비타민 C가 혼합된 혼합물이다.After washing the chestnuts with distilled water after licorice aqueous solution treatment, the browning of chestnuts is improved by immersing in the composition for improving browning of the present invention. The composition for improving browning of the present invention is a mixture of carboxymethylcellulose, citric acid, trisodium citrate, calcium chloride, and vitamin C.
카복시메틸셀룰로스(Carboxymethyl Cellulose, CMC)는 식품 증점제로 주로 사용하는 것이다. 구연산(Citric acid)은 감귤, 레몬 등에서 주로 발견되는 유기산으로 감미제, 방향제, 살균제 등으로 이용한다.구연산삼나트륨(Trisodium Citrate)은 청량음료수의 산미 완화, 식품의 pH 조절, 유제품 산패방지 등에 이용한다. 염화칼슘(calcium chloride)은 두부제조시 간수의 대용으로 사용한다. 비타민 C(Vitamin C)는 강력한 환원제로, 항산화, 항균효과 등의 효능이 있다. 이와 같이, 본 발명의 갈변 개선용 조성물은 섭취에 따른 부작용 우려가 매우 낮음을 알 수 있다.Carboxymethyl Cellulose (CMC) is mainly used as a food thickener. Citric acid is an organic acid mainly found in tangerines and lemons, and is used as a sweetener, fragrance, and disinfectant. Trisodium citrate is used to relieve acidity in soft drinks, adjust the pH of food, and prevent rancidity of dairy products. Calcium chloride is used as a substitute for bittern when manufacturing tofu. Vitamin C (Vitamin C) is a powerful reducing agent and has effects such as antioxidant and antibacterial effects. As such, it can be seen that the composition for improving browning of the present invention has a very low risk of side effects due to ingestion.
본 발명은 밤의 갈변 개선 정도를 확인하기 위해 밤을 페이스트화 하고 색차계를 이용하여 R값, G값, B값을 측정하여 비교하였다. RGB는 빛의 삼원색을 뜻하는 것으로, 빨간색(Red), 초록색(Green), 파란색(Blue)를 의미한다. 노란색은 빨간색(R)과 초록색(G)이 섞이는 경우 나타난다.In the present invention, in order to confirm the degree of improvement in browning of chestnuts, chestnuts were pasted, and R values, G values, and B values were measured and compared using a colorimeter. RGB stands for the three primary colors of light, meaning red, green, and blue. Yellow appears when red (R) and green (G) are mixed.
본 발명은 중생밤의 탁한 색상을 개선하기 위해 감초수용액과 갈변 개선용 조성물을 처리하여 R값과 G값은 증가시키고, B값은 감소시켜 조생밤의 노란빛과 유사하게 나타나도록 하였다. 일 예로 조생밤은 R값 204, G값 189, B값 92로 측정된 반면, 중생밤은 R값 163, G값 136, B값 104로 측정되어, 중생밤이 조생밤에 비해 R값과 G값이 낮고, B값은 높은 점을 확인할 수 있다.In the present invention, in order to improve the turbid color of rebirth chestnuts, the R and G values were increased and the B values were decreased by treating the licorice solution and the composition for improving browning so that they appeared similar to the yellow color of the crude chestnuts. For example, early rebirth chestnut was measured with
한편, 본 발명의 갈변 개선용 조성물은 바람직하게는 증류수 100 중량부에 대하여 카복시메틸셀룰로스 0.1~1 중량부, 구연산 0.5~1.5 중량부, 구연산삼나트륨 0.01~0.3 중량부, 염화칼슘 0.01~0.5 중량부 및 비타민 C 0.1~3 중량부를 혼합한 것이 좋다.On the other hand, the composition for improving browning of the present invention is preferably 0.1 to 1 parts by weight of carboxymethylcellulose, 0.5 to 1.5 parts by weight of citric acid, 0.01 to 0.3 parts by weight of trisodium citrate, 0.01 to 0.5 parts by weight of calcium chloride based on 100 parts by weight of distilled water. and 0.1 to 3 parts by weight of vitamin C.
본 발명에 있어서, 바람직하게는, 상기 단계 (a)의 감초수용액에 침지한 밤을 증류수로 세척한 후, 상기 단계 (b)의 혼합물에 상온에서 1~30분간 침지하는 것이 좋다. 또한, 상기 단계 (b)의 혼합물에 침지한 후, 침지된 밤을 회수하는 단계 (c)의 밤은, 바람직하게는 상기 단계 (b)의 혼합물이 일부 잔존한 상태인 것이 좋다.In the present invention, preferably, after washing the chestnut immersed in the licorice solution of step (a) with distilled water, it is good to immerse in the mixture of step (b) at room temperature for 1 to 30 minutes. In addition, after being immersed in the mixture of step (b), the chestnut in step (c) of recovering the soaked chestnut is preferably in a state in which the mixture of step (b) partially remains.
한편, 본 발명의 갈변 개선용 조성물의 비타민 C는, 증류수 100 중량부 대비 1 중량부 이상 혼합할 경우 신맛 또는 아린맛이 나타날 수 있으므로, 경우에 따라 0.5 중량부 이하로 혼합하는 것이 바람직 할 수 있다.On the other hand, since vitamin C of the composition for improving browning of the present invention may be mixed with 1 part by weight or more relative to 100 parts by weight of distilled water, sour or pungent taste may appear, so it may be preferable to mix in an amount of 0.5 parts by weight or less. .
한편, 감초수용액을 처리하지 않고 갈변 개선용 조성물만 처리할 경우에는 이들을 모두 처리한 경우에 비해 밤의 색상 개선 효과, 즉 갈변 개선 효과가 미미한 것으로 나타났다.On the other hand, when only the composition for improving browning was treated without treating the aqueous licorice solution, it was found that the color improvement effect of chestnuts, that is, the browning improvement effect, was insignificant compared to the case where all of them were treated.
또한, 본 발명의 감초수용액과 갈변 개선용 조성물을 모두 처리한 경우, 식품 표백에 이용하는 일반적인 화학 표백제를 처리한 경우에 비해 밤의 색상 개선 정도가 우수한 점을 확인하였다.In addition, it was confirmed that when both the aqueous licorice solution of the present invention and the composition for improving browning were treated, the degree of improvement in the color of chestnuts was excellent compared to the case of treating the general chemical bleaching agent used for food bleaching.
상기 단계 (b)에 의해 갈변이 개선된 밤은 회수하여 물에 담궈 삶는 단계 (d)를 통해 삶아진다. 밤을 삶은 것은 당 업계에 널리 알려진 방법을 이용할 수 있으므로 구체적인 설명은 생략한다.The chestnuts whose browning has been improved by the step (b) are collected and boiled through the boiling step (d) by soaking in water. Boiling chestnuts can use a method widely known in the art, so a detailed description will be omitted.
또한, 삶은 밤은 당액과 혼합하고 이를 밀폐 및 살균하여 밤다이스 통조림을 제조할 수 있다. 밤다이스 통조림을 제조하는 방법은 당 업계에 널리 알려진 방법을 이용할 수 있으므로 구체적인 설명은 생략한다.In addition, boiled chestnuts can be mixed with sugar solution and sealed and sterilized to prepare canned chestnut dice. A method for preparing canned Bam Dice may use a method widely known in the art, and thus a detailed description thereof will be omitted.
이하, 본 발명의 내용을 하기 실시예를 들어 더욱 상세히 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다.Hereinafter, the content of the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited only to the following examples, and includes modifications of technical ideas equivalent thereto.
[실시예 1 : 감초수용액을 이용한 밤의 갈변 개선][Example 1: Improvement of night browning using licorice solution]
냉동된 박피밤(중생밤)을 80℃로 가온된 감초수용액에 침지하여 15분간 해동하였다. 감초수용액은 아래 표 1과 같이 제조하여 이용하였다.Frozen peeled chestnuts (regeneration chestnuts) were immersed in an aqueous licorice solution heated to 80° C. and thawed for 15 minutes. Licorice aqueous solution was prepared and used as shown in Table 1 below.
상기 제조예 1 내지 3에 의해 각각 해동된 박피밤(중생밤)을 증류수로 세척한 뒤 적당한 크기로 조각내어 하기 밤다이스 제조에 사용하였다.The peeled chestnuts thawed in Preparation Examples 1 to 3, respectively, were washed with distilled water and then cut into appropriate sizes and used for the following production of the following Bam Dice.
한편, 상기 실시예 1에 따른 밤을 각각 페이스트화 하고 색차계를 사용하여 R, G, B 값을 3회 반복 측정하여 평균값을 하기 표 2와 도 1에 나타내었다.On the other hand, each of the chestnuts according to Example 1 was pasted, and the R, G, and B values were repeatedly measured three times using a colorimeter, and the average values are shown in Table 2 and FIG. 1 below.
상기 표 1과 도 1에서 보듯이, 모든 군에서 B값은 유사한 수준으로 나타났으나, 제조예 2와 3을 처리한 경우 R값과 G값이 증가하는 점을 확인할 수 있었다.As shown in Table 1 and FIG. 1, the B values in all groups were at similar levels, but it was confirmed that the R values and G values increased when Preparation Examples 2 and 3 were treated.
한편, 도 2에 따른 육안 관찰 결과, 제조예 3을 처리한 경우 밤의 색이 더 밝게 관찰되었으며, 이하 밤다이스 제조는 제조예 3에 의해 해동된 밤을 이용하였다.On the other hand, as a result of visual observation according to FIG. 2, when Preparation Example 3 was treated, the color of chestnut was observed to be brighter, and hereinafter, chestnut thawed by Preparation Example 3 was used for the production of Bam Dice.
[실시예 2 : 카복시메틸셀룰로스와 구연산을 이용한 밤의 색상 개선][Example 2: Improvement of the color of chestnuts using carboxymethylcellulose and citric acid]
본 실시에서는 카복시메틸셀룰로스와 구연산을 이용하여 밤의 색상을 더욱 개선하였다.In this study, the color of chestnut was further improved by using carboxymethylcellulose and citric acid.
(1) 카복시메틸셀룰로스 처리(1) Carboxymethylcellulose treatment
상기 감초수용액 처리 결과에 따라 색상 개선 효과가 가장 우수한 제조예 3에 카복시메틸셀룰로스를 추가처리하여 밤의 색상 개선 효과를 확인하였다.According to the result of the licorice aqueous solution treatment, carboxymethylcellulose was additionally treated in Preparation Example 3, which had the best color improvement effect, to confirm the color improvement effect of chestnuts.
(제조예 3)4% licorice solution
(Production Example 3)
상기 실시예 1에서 제조예 3에 의해 해동된 밤을 상기 표 3에 따른 제조예 4 내지 7에 각각 침지하여 상온에서 15분 침지한 뒤, 증류수로 밤을 세척하였다. 세척한 밤을 각각 페이스트화 하고 색차계를 사용하여 R, G, B 값을 3회 반복 측정하여 평균값을 하기 표 4와 도 3에 나타내었다.The chestnuts thawed by Preparation Example 3 in Example 1 were immersed in Preparation Examples 4 to 7 according to Table 3, respectively, immersed at room temperature for 15 minutes, and then the chestnuts were washed with distilled water. Each of the washed chestnuts was pasted, and the R, G, and B values were measured three times using a colorimeter, and the average values are shown in Table 4 and FIG. 3 below.
상기 표 4와 도 3에 의하면, 제조예 5와 제조예 6 처리 시 R값과 G값이 효과적으로 증가하는 것을 확인하였다. 한편 B값이 같이 증가하는 것으로 관찰되어, 추가 구성을 통해 색상을 개선할 필요가 있다고 판단하였다.According to Table 4 and FIG. 3, it was confirmed that the R value and the G value were effectively increased during the treatment of Preparation Examples 5 and 6. On the other hand, it was observed that the B value also increased, and it was determined that it was necessary to improve the color through additional configuration.
또한, 도 4에 제조예 4 내지 7 처리 시의 밤의 색상을 나타내었다.In addition, Fig. 4 shows the color of chestnut during the treatment of Preparation Examples 4 to 7.
(2) 구연산 처리(2) citric acid treatment
상기 카복시메틸셀룰로스 처리 결과에 따라 색상 개선 효과가 가장 우수한 제조예 6에 구연산을 추가 처리하여 밤의 색상 개선 효과를 확인하였다.According to the result of the carboxymethylcellulose treatment, citric acid was additionally treated in Preparation Example 6, which had the best color improvement effect, to confirm the color improvement effect of chestnuts.
(제조예 3)4% licorice solution
(Production Example 3)
상기 실시예 1에서 제조예 3에 의해 해동된 밤을 상기 표 5에 따른 제조예 8 내지 10에 각각 침지하여 상온에서 15분 침지한 뒤, 증류수로 밤을 세척하였다. 세척한 밤을 각각 페이스트화 하고 색차계를 사용하여 R, G, B 값을 3회 반복 측정하여 평균값을 하기 표 6과 도 3에 나타내었다.The chestnuts thawed by Preparation Example 3 in Example 1 were immersed in Preparation Examples 8 to 10 according to Table 5, respectively, immersed at room temperature for 15 minutes, and then the chestnuts were washed with distilled water. Each of the washed chestnuts was pasted, and the R, G, and B values were measured three times using a colorimeter, and the average values are shown in Table 6 and FIG. 3 below.
상기 표 6과 도 3에 의하면, 제조예 9와 제조예 10 처리 시 R값과 G값이 효과적으로 증가하는 것을 확인하였다. 또한, 도 5에 제조예 8 내지 10 처리 시의 밤을 육안으로 관찰한 결과를 나타내었다. 육안 관찰 결과 역시 제조예 9와 제조예 10에서 가장 밝은 색상이 관찰되었다.According to Table 6 and FIG. 3, it was confirmed that the R value and the G value were effectively increased during the treatment of Preparation Examples 9 and 10. In addition, the results of visually observing the chestnuts during the treatment of Preparation Examples 8 to 10 are shown in FIG. 5 . As a result of visual observation, the brightest color was observed in Preparation Examples 9 and 10.
한편 제조예 10 처리 시 B값이 다소 높게 나타나, 색상 개선 효과는 제조예 9 처리 시 가장 효과적인 것으로 확인되었다.On the other hand, the B value was slightly higher during the treatment of Preparation Example 10, and it was confirmed that the color improvement effect was most effective during the treatment of Preparation Example 9.
[실시예 3 : 구연산삼나트륨과 염화칼슘을 이용한 밤의 색상 개선][Example 3: Improvement of the color of chestnuts using trisodium citrate and calcium chloride]
본 실시에서는 구연산삼나트륨과 염화칼슘을 이용하여 밤의 색상을 더욱 개선하였다.In this practice, the color of chestnut was further improved by using trisodium citrate and calcium chloride.
(1) 구연산삼나트륨 처리(1) Trisodium citrate treatment
상기 구연산 처리 결과에 따라 색상 개선 효과가 가장 우수한 제조예 9에 구연산삼나트륨을 추가처리하여 밤의 색상 개선 효과를 확인하였다.According to the result of the citric acid treatment, trisodium citrate was added to Preparation Example 9, which had the best color improvement effect, to confirm the color improvement effect of chestnuts.
(제조예 3)4% licorice solution
(Production Example 3)
상기 실시예 1에서 제조예 3에 의해 해동된 밤을 상기 표 7에 따른 제조예 11 내지 13에 각각 침지하여 상온에서 15분 침지한 뒤, 증류수로 밤을 세척하였다. 세척한 밤을 각각 페이스트화 하고 색차계를 사용하여 R, G, B 값을 3회 반복 측정하여 평균값을 하기 표 8과 도 6에 나타내었다.The chestnuts thawed by Preparation Example 3 in Example 1 were immersed in Preparation Examples 11 to 13 according to Table 7, respectively, immersed at room temperature for 15 minutes, and then the chestnuts were washed with distilled water. Each of the washed chestnuts was pasted, and the R, G, and B values were measured three times using a colorimeter, and the average values are shown in Table 8 and FIG. 6 below.
상기 표 8과 도 6에 의하면, 제조예 11 내지 제조예 13 처리 시 R값과 B값이 효과적으로 증가하는 것으로 나타났다. 또한, 도 7에 제조예 11 내지 제조예 13 처리 시의 밤을 육안으로 관찰한 결과를 나타내었다. According to Table 8 and Figure 6, it was found that the R value and the B value effectively increased during the treatment of Preparation Examples 11 to 13. In addition, the results of visually observing the chestnuts during the treatment of Preparation Examples 11 to 13 are shown in FIG. 7 .
한편, 제조예 11과 제조예 13 처리 시 B값이 다소 높게 나타나, 색상 개선 효과는 제조예 12 처리 시 가장 효과적인 것으로 확인되었다.On the other hand, the B value was somewhat high during the treatment of Preparation Example 11 and Preparation Example 13, and it was confirmed that the color improvement effect was most effective when processing Preparation Example 12.
(2) 염화칼슘 처리(2) Calcium Chloride Treatment
상기 구연산삼나트륨 처리 결과에 따라 색상 개선 효과가 가장 우수한 제조예 12에 염화칼슘을 추가처리하여 밤의 색상 개선 효과를 확인하였다.According to the trisodium citrate treatment result, the color improvement effect of chestnut was confirmed by additional treatment with calcium chloride in Preparation Example 12, which had the best color improvement effect.
(제조예 3)4% licorice solution
(Production Example 3)
상기 실시예 1에서 제조예 3에 의해 해동된 밤을 상기 표 9에 따른 제조예 14 내지 17에 각각 침지하여 상온에서 15분 침지한 뒤, 증류수로 밤을 세척하였다. 세척한 밤을 각각 페이스트화 하고 색차계를 사용하여 R, G, B 값을 3회 반복 측정하여 평균값을 하기 표 10과 도 6에 나타내었다.The chestnuts thawed by Preparation Example 3 in Example 1 were immersed in Preparation Examples 14 to 17 according to Table 9, respectively, immersed at room temperature for 15 minutes, and then the chestnuts were washed with distilled water. Each of the washed chestnuts was pasted, and the R, G, and B values were repeatedly measured three times using a colorimeter, and the average values are shown in Table 10 and FIG. 6 below.
상기 표 10과 도 6에 의하면, 제조예 14 내지 제조예 17 처리 시 R값과 B값이 효과적으로 증가하는 것으로 나타났다. 또한, 도 8에 제조예 14 내지 제조예 17 처리 시의 밤을 육안으로 관찰한 결과를 나타내었다.According to Table 10 and Figure 6, it was found that the R value and the B value effectively increased during the treatment of Preparation Examples 14 to 17. In addition, the results of visual observation of chestnuts during the treatment of Preparation Examples 14 to 17 are shown in FIG. 8 .
제조예 14 내지 제조예 17 모두 색상 개선 효과가 우수하였으나, R값과 G값이 높으면서도 B값이 낮은 제조예 16이 가장 색상 개선 효과가 우수한 것으로 판단되었다.Preparation Examples 14 to 17 were all excellent in the color improvement effect, but Preparation Example 16, which had high R and G values and low B values, was judged to have the most excellent color improvement effect.
[실시예 4 : 비타민 C를 이용한 밤의 색상 개선] [Example 4: Improvement of the color of chestnuts using vitamin C]
본 실시에서는 비타민 C를 이용하여 밤의 색상을 더욱 개선하고자 하였다.In this implementation, vitamin C was used to further improve the color of chestnuts.
상기 염화칼슘 처리 결과에 따라 색상 개선 효과가 가장 우수한 제조예 16에 비타민 C를 추가처리 밤의 색상 개선 효과를 확인하였다.According to the result of the calcium chloride treatment, the color improvement effect of the chestnut treated with vitamin C in Preparation Example 16, which had the best color improvement effect, was confirmed.
(제조예 3)4% licorice solution
(Production Example 3)
상기 실시예 1에서 제조예 3에 의해 해동된 밤을 상기 표 11에 따른 제조예 18 내지 22에 각각 침지하여 상온에서 15분 침지한 뒤, 증류수로 밤을 세척하였다. 세척한 밤을 각각 페이스트화 하고 색차계를 사용하여 R, G, B 값을 3회 반복 측정하여 평균값을 하기 표 12과 도 9에 나타내었다.The chestnuts thawed by Preparation Example 3 in Example 1 were immersed in Preparation Examples 18 to 22 according to Table 11, respectively, immersed at room temperature for 15 minutes, and then the chestnuts were washed with distilled water. Each of the washed chestnuts was pasted, and the R, G, and B values were repeatedly measured three times using a colorimeter, and the average values are shown in Table 12 and FIG. 9 below.
상기 표 12와 도 9에 의하면, 제조예 18 내지 제조예 22 처리 시 R값과 B값이 효과적으로 증가하는 것으로 나타났다. 또한, 도 10에 제조예 18 내지 제조예 22 처리 시의 밤을 육안으로 관찰한 결과를 나타내었다. 제조예 18 내지 제조예 22 처리 시 모든 군에서 무처리군에 비해 색상이 밝아진 점을 확인할 수 있었다.According to Table 12 and FIG. 9, it was found that the R value and the B value effectively increased during the treatment of Preparation Examples 18 to 22. In addition, the results of visually observing the chestnuts during the treatment of Preparation Examples 18 to 22 are shown in FIG. 10 . During the treatment of Preparation Examples 18 to 22, it was confirmed that the color was brighter in all groups compared to the untreated group.
[실험예 1 : 감초수용액 처리 유무에 따른 밤의 색상 개선 효과 비교][Experimental Example 1: Comparison of the color improvement effect of chestnuts with or without licorice solution treatment]
본 실험에서는 감초수용액 처리 유무에 따른 밤의 색상 개선 효과를 비교하였다. 하기 표 13과 같이, 상기 실시예 1에 의한 제조예 3, 감초수용액을 처리하지 않고 갈변 개선용 조성물에 상온에서 상온에서 15분 침지한 뒤 증류수로 세척한 비교예 1과 하기 표 13에 따른 제조예 23을 비교하였다.In this experiment, the effect of improving the color of chestnuts with or without licorice solution treatment was compared. As shown in Table 13 below, Preparation Example 3 according to Example 1, immersed in the composition for improving browning at room temperature for 15 minutes at room temperature without treatment with licorice aqueous solution, and then washed with distilled water, Comparative Example 1 and Preparation according to Table 13 Example 23 was compared.
(제조예 3)4% licorice solution
(Production Example 3)
갈변
개선용
조성물
browning
for improvement
composition
세척한 밤을 각각 페이스트화 하고 색차계를 사용하여 R, G, B 값을 3회 반복 측정하여 평균값을 하기 표 14와 도 11에 나타내었다.Each of the washed chestnuts was pasted, and the R, G, and B values were measured three times using a colorimeter, and the average values are shown in Table 14 and FIG. 11 below.
상기 표 14와 도 11에 의하면, 감초수용액을 처리하지 않고 갈변 개선용 조성물만을 처리한 경우에는 이들을 모두 처리한 경우에 비해 밤의 색상 개선 정도가 미미한 것을 확인할 수 있었다. 또한, 도 12에 밤을 육안으로 관찰한 결과를 나타내었다. 감초수용액과 갈변 개선용 조성물을 모두 처리한 제조예 23이 감초수용액을 처리하지 않고 갈변 개선용 조성물만을 처리한 비교예 1에 비해 색상 개선 효과가 현저하게 우수한 점을 확인하였다.According to Table 14 and FIG. 11, when only the composition for improving browning was treated without treating the aqueous licorice solution, it was confirmed that the degree of improvement in the color of chestnut was insignificant compared to the case where all of them were treated. In addition, the result of observing the night with the naked eye in FIG. 12 is shown. It was confirmed that Preparation Example 23, in which both the aqueous licorice solution and the composition for improving browning were treated, had a remarkably superior color improvement effect compared to Comparative Example 1, in which only the composition for improving browning was treated without treating the aqueous licorice solution.
[실험예 2 : 화학 표백제를 이용한 밤과 본 발명의 색상이 개선된 밤의 비교][Experimental Example 2: Comparison of chestnuts using chemical bleach and chestnuts with improved color of the present invention]
본 실험에서는 본 발명에 의해 색상이 개선된 밤과 차아황산나트륨을 이용하여 색상을 개선한 밤의 색도를 비교 분석하였다. In this experiment, the chromaticity of chestnuts whose color was improved by the present invention and those of chestnuts whose color was improved by using sodium hyposulfite were comparatively analyzed.
냉동된 박피밤(중생밤)을 증류수로 세척하여 해동하고, 적당한 크기로 조각내고 식품 표백에 일반적으로 사용하는 일정 농도의 차아황산나트륨 수용액에 20시간 상온 침지 후, 증류수로 세척하였다. 세척한 밤을 페이스트화 하고 색차계를 사용하여 R, G, B 값을 3회 반복 측정하여 평균값을 하기 표 15와 도 13에 나타내었다.Frozen peeled chestnuts (regeneration chestnuts) were washed with distilled water, thawed, cut into appropriate sizes, immersed in an aqueous sodium hyposulfite solution of a certain concentration of a certain concentration generally used for food bleaching at room temperature for 20 hours, and then washed with distilled water. The washed chestnuts were pasted, and the R, G, and B values were measured three times using a colorimeter, and the average values are shown in Table 15 and FIG. 13 below.
상기 표 15와 도 13에 의하면, 화학 표백제를 처리한 경우, 본 발명의 감초수용액과 갈변 개선용 조성물을 모두 처리한 제조예 23에 비해 색상 개선 효과가 미미한 점을 확인하였다. 또한, 도 14에 밤을 육안으로 관찰한 결과를 나타내었다. 본 발명의 감초수용액과 갈변 개선용 조성물을 모두 처리한 제조예 23은 화학 표백제를 처리한 경우에 비해 색상 개선 정도가 우수함을 확인하였다.According to Table 15 and FIG. 13, when the chemical bleaching agent was treated, it was confirmed that the color improvement effect was insignificant compared to Preparation Example 23 in which both the licorice root solution and the composition for improving browning of the present invention were treated. In addition, the result of observing the night visually in FIG. 14 is shown. It was confirmed that Preparation Example 23, in which both the aqueous licorice solution of the present invention and the composition for improving browning were treated, had superior color improvement compared to the case where chemical bleaching was treated.
[실시예 5 : 감초수용액과 갈변 개선용 조성물을 이용한 밤다이스 통조림 제조][Example 5: Preparation of canned balm dice using a licorice solution and a composition for improving browning]
상기 실시예 1에서 제조예 3에 의해 해동된 밤을 각각 상기 제조예 18 내지 제조예 22의 갈변 개선용 조성물에 상온에서 15분간 침지한 뒤 이를 회수하였다. 회수한 밤은 물(증류수)에 침지하여 삶은 밤을 제조하였다.The chestnuts thawed by Preparation Example 3 in Example 1 were immersed in the composition for improving browning of Preparation Examples 18 to 22 at room temperature for 15 minutes, respectively, and then recovered. The collected chestnuts were immersed in water (distilled water) to prepare boiled chestnuts.
삶은 밤과 50 Brix의 당액을 1:1.2의 중량비로 혼합하고, 75℃에서 60분간 삶은 뒤, 상온에서 냉각하였다. 이를 용기에 넣고 밀폐하여 100℃에서 85분간 살균하여 밤다이스 통조림을 제조하였다. Boiled chestnuts and 50 Brix sugar solution were mixed in a weight ratio of 1:1.2, boiled at 75° C. for 60 minutes, and then cooled at room temperature. This was put in a container, sealed, and sterilized at 100° C. for 85 minutes to prepare canned balm dice.
Claims (6)
상기 단계 (a) 후, 상기 밤을 증류수, 카복시메틸셀룰로스, 구연산, 구연산삼나트륨, 염화칼슘 및 비타민 C를 혼합한 혼합물에 침지하는 단계 (b); 및
상기 단계 (b) 후, 침지된 밤을 회수하고 물에 담궈 삶는 단계 (c); 를 포함하며,
상기 감초수용액은, 증류수 100 중량부에 대하여 감초 4~8 중량부를 혼합한 것이고,
상기 단계 (b)의 혼합물은, 증류수 100 중량부에 대하여 카복시메틸셀룰로스 0.1~1 중량부, 구연산 0.5~1.5 중량부, 구연산삼나트륨 0.01~0.3 중량부, 염화칼슘 0.01~0.5 중량부 및 비타민 C 0.1~3 중량부를 혼합한 것을 특징으로 하는 삶은 밤의 제조방법.
Step (a) of immersing the browned chestnuts in an aqueous licorice solution;
Step (b) of immersing the chestnut in a mixture of distilled water, carboxymethylcellulose, citric acid, trisodium citrate, calcium chloride and vitamin C after the step (a); and
After the step (b), recovering the soaked chestnuts, soaking in water and boiling (c); includes,
The licorice solution is a mixture of 4 to 8 parts by weight of licorice with respect to 100 parts by weight of distilled water,
The mixture of step (b) is, based on 100 parts by weight of distilled water, 0.1 to 1 parts by weight of carboxymethylcellulose, 0.5 to 1.5 parts by weight of citric acid, 0.01 to 0.3 parts by weight of trisodium citrate, 0.01 to 0.5 parts by weight of calcium chloride, and 0.1 parts by weight of vitamin C. A method for producing boiled chestnuts, characterized in that ~3 parts by weight are mixed.
상기 갈변된 밤은,
갈변된 냉동밤인 것을 특징으로 하는 삶은 밤의 제조방법.
According to claim 1,
The browned chestnuts,
A method for producing boiled chestnuts, characterized in that they are browned frozen chestnuts.
상기 단계 (a) 후, 상기 밤을 증류수, 카복시메틸셀룰로스, 구연산, 구연산삼나트륨, 염화칼슘 및 비타민 C를 혼합한 혼합물에 침지하는 단계 (b);
상기 단계 (b) 후, 침지된 밤을 회수하고 물에 담궈 삶는 단계 (c); 및
상기 단계 (c) 후, 삶은 밤을 회수하고, 통조림에 밀봉하는 단계 (d); 를 포함하며,
상기 감초수용액은, 증류수 100 중량부에 대하여 감초 4~8 중량부를 혼합한 것이고,
상기 단계 (b)의 혼합물은, 증류수 100 중량부에 대하여 카복시메틸셀룰로스 0.1~1 중량부, 구연산 0.5~1.5 중량부, 구연산삼나트륨 0.01~0.3 중량부, 염화칼슘 0.01~0.5 중량부 및 비타민 C 0.1~3 중량부를 혼합한 것을 특징으로 하는 삶은 밤 통조림의 제조방법.
Step (a) of immersing the browned chestnuts in an aqueous licorice solution;
Step (b) of immersing the chestnut in a mixture of distilled water, carboxymethylcellulose, citric acid, trisodium citrate, calcium chloride and vitamin C after the step (a);
After the step (b), recovering the soaked chestnuts, soaking in water and boiling (c); and
(d) recovering boiled chestnuts after step (c) and sealing them in cans; includes,
The licorice solution is a mixture of 4 to 8 parts by weight of licorice with respect to 100 parts by weight of distilled water,
The mixture of step (b) is, based on 100 parts by weight of distilled water, 0.1 to 1 parts by weight of carboxymethylcellulose, 0.5 to 1.5 parts by weight of citric acid, 0.01 to 0.3 parts by weight of trisodium citrate, 0.01 to 0.5 parts by weight of calcium chloride, and 0.1 parts by weight of vitamin C. A method of producing canned boiled chestnuts, characterized in that by mixing ~3 parts by weight.
상기 단계 (d)는,
삶은 밤을 당과 혼합하여 통조림에 밀봉하는 것을 특징으로 하는 삶은 밤 통조림의 제조방법.6. The method of claim 5,
The step (d) is,
A method for producing canned boiled chestnuts, characterized in that the boiled chestnuts are mixed with sugar and sealed in canned foods.
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