KR102308137B1 - Manufacturing method of ripe persimmon puree with ginger and ripe persimmon puree with ginger manufactured by the same - Google Patents

Abstract

The present invention, washing the hongsi, removing the skin and seeds to prepare the flesh, hongsi preparation step, drying and pulverizing ginger to prepare ginger powder, ginger powder preparation step, hongsi pulp obtained through the hongsi preparation step Hongshi, comprising a sterilization step of sterilizing the Hongshi ginger puree obtained through the concentration step and the concentration step, in which the mixture of the ginger powder and the ginger powder obtained through the preparation step is mixed in a vacuum low-temperature concentration extraction to prepare the Hongshi ginger puree The present invention relates to a method for producing ginger puree and red shii ginger puree prepared accordingly. According to the present invention, the storage period of hongsi is extended so that hongsi can be consumed regardless of the season, and the destruction of various nutrients contained in hongsi is reduced. Not only is it minimized, but the color is maintained and both nutrition and appearance are excellent, and it has the advantage of being able to create a unique flavor by mixing with ginger.

Description

The manufacturing method of red shii ginger puree and the hongsi ginger puree prepared accordingly {Manufacturing method of ripe persimmon puree with ginger and ripe persimmon puree with ginger manufactured by the same}

The present invention relates to a method for producing red shiitake ginger puree and to a red shii ginger puree prepared accordingly, and more particularly, it helps to promote digestion, is effective in strengthening immunity, and enables long-term storage of red shiitake which is difficult to store. , relates to a method for producing red shii ginger puree that can be applied to various foods, and to hongsi ginger prepared accordingly.

Red persimmon (ripe persimmon) is a persimmon that is ripened in red color after the astringent taste of the raw persimmon has been removed by natural or artificial methods, also called soft persimmon.

The main component of persimmon is carbohydrate, and the main component is carbohydrate. Persimmon contains about 15~16 wt%, mainly in the form of glucose and fructose. may appear

In addition, persimmon is rich in vitamin A, vitamin B, and vitamin C, and has a high content of pectin, carotenoid, and lycopene. has the effect of giving

Persimmons have an astringent taste due to the water-soluble tannins contained in the persimmon skin. This astringent component is a tannin component called diosprine. It is known that when processed into sweet persimmons, dried persimmons or boiled persimmons, the tannins become insoluble, so the astringent taste disappears and the sweetness becomes stronger.

This taste change occurs because alcohol produced by the promotion of intermolecular respiration of astringent persimmon is converted to acetaldehyde due to the action of dehydrogenase, and the acetaldehyde produced in this way is combined with tannins and is changed to insoluble tannins.

In this way, removing the astringent taste of persimmons is called de-sapping. There is a natural de-sap method in which persimmons are stored in an appropriate environment so that the astringent taste naturally disappears and becomes softer and sweeter. In addition to the traditional method, there are artificial deinterpolation methods such as alcohol deinterpolation, gas deinterpolation, and freezing deinterpolation to remove the astringent taste by artificially controlling the environment.

As such red shii has a health-promoting effect and tastes good, it is not only widely consumed as a food itself, but is also being applied to various foods such as beverages and snacks processed from hongsi.

As an example, Korean Patent Registration No. 1780892 discloses a method of manufacturing red shii latte powder in which astringent persimmons are aged into hongsi, mixed with various food ingredients, and then powdered. It has the advantage that it can be reproduced as it is, and because of its excellent solubility and dispersibility, it can be easily mixed with water and eaten.

As another example, Korean Patent Registration No. 1801832 discloses a method of manufacturing hongshi puree by processing frozen hongshi, mixing it with food ingredients and further processing to produce hongshi beverage, and thus prepared hongshi The beverage has the effect of having excellent stability and sensuality against precipitation.

However, such hongsi food has already been processed into a final product, and there is a problem in that it is difficult to apply hongsi to other types of food. In the present invention, by providing a method for preparing hongsi puree, it is to provide a method for producing hongsi ginger puree, which has excellent storage properties, flavor and health promotion effects, and can be used in various foods, and to provide a hongsi ginger puree prepared accordingly.

Registered Patent No. 10-1780892 (Registered on Sep. 15, 2017) Registered Patent No. 10-1801832 (Registered on Nov. 21, 2017)

In the present invention, it is an object of the present invention to provide a method for preparing hongsi ginger puree that enables long-term storage of red shiitake, which is difficult to store for a long time, and can be applied to various foods, and a hongsi ginger puree prepared accordingly.

The manufacturing method of red shiitake ginger puree according to the present invention for achieving the above object includes a hongsi preparation step of washing hongsi and removing the skin and seeds to prepare hongsi pulp; A ginger powder preparation step of drying and grinding ginger to prepare a ginger powder; A mixing step of preparing a mixture by mixing the hongsi pulp obtained in the hongsi preparation step and the ginger powder obtained in the ginger powder preparation step; Concentrating the mixture obtained in the mixing step by vacuum low temperature concentration extraction to prepare red ginger puree; and a sterilization step of sterilizing the red ginger puree obtained through the concentration step.

The particle size of the ginger powder prepared in the raw liver powder preparation step is preferably 80 to 220 mesh, and the red shii fruit and ginger powder mixed in the mixing step are preferably mixed in a weight ratio of 100: 0.2 to 3.8.

In addition, in the concentration step, it is preferable to concentrate and extract the mixture of red shiitake flesh and ginger powder with a vacuum pressure of 80 to 200 mmHg at a temperature of 48 to 60° C. for 4 to 6 hours, and the sterilization step includes heat sterilization and More preferably, it is carried out through a sterilization method of / or UV sterilization.

In another embodiment according to the present invention, there may be mentioned hongsi ginger puree prepared by such a manufacturing method.

The method for producing red shiitake ginger puree of the present invention enables long-term storage of red shii, which is difficult to store for a long period of time, enables consumption of hongsi products regardless of the season, and has the advantage of enabling application to various foods of hongsi. .

Hereinafter, before describing in detail through preferred embodiments of the present invention, terms or words used in the present specification and claims should not be construed as being limited to conventional or dictionary meanings, and meanings consistent with the technical spirit of the present invention and should be interpreted as a concept.

Throughout this specification, when a part "includes" a certain component, it means that other components may be further included rather than excluding other components unless otherwise stated.

Hereinafter, an embodiment of the present invention will be described. However, the scope of the present invention is not limited to the following preferred embodiments, and those skilled in the art can implement various modified forms of the contents described herein within the scope of the present invention.

The present invention relates to a method for preparing hongsi ginger puree and to the hongsi ginger puree prepared thereby.

The manufacturing method of red shii ginger puree according to an embodiment of the present invention includes a hongsi preparation step of preparing hongsi pulp; Ginger powder preparation step of preparing ginger powder; A concentration step of mixing and processing the red shii pulp and ginger powder to prepare hongsi ginger puree; and a sterilization step of sterilizing the red ginger puree obtained through the concentration step.

More specifically, washing the hongsi, removing the skin and seeds to prepare the flesh, hongsi preparation step; A ginger powder preparation step of drying and grinding ginger to prepare a ginger powder; A concentration step of preparing a Hongshi ginger puree by vacuum low temperature concentration extraction of a mixture of the red shii fruit obtained through the hongsi preparation step and the ginger powder obtained through the ginger powder preparation step; and a sterilization step of sterilizing the red ginger puree obtained through the concentration step.

First, the step of preparing the hongsi is a step of washing the hongsi and removing the skin and seeds to obtain the flesh.

Hongshi is a type of persimmon whose flesh is changed to softness as the persimmon is aged naturally or artificially, and at the same time the astringent taste of the persimmon is reduced or disappeared, and the sweetness of the persimmon is richly changed. It is good for improving immunity and preventing high blood pressure, and in particular, it is effective in relieving hangover because the tannin contained in hongshi absorbs and discharges acetaldehyde, which causes a hangover.

The hongsi used in the present invention may be hongsi obtained by aging Daebong persimmon.

In the hongsi preparation step, hongsi washing can be performed by immersing hongshi in clean water or by gently rubbing the hongsi surface using running water to remove foreign substances on the surface.

Even if the persimmon matures and turns into red shiitake, the skin still retains an astringent taste, and when pureed, the pectin and fiber of the peel may give a feeling that foreign substances are mixed instead of the soft pureed texture. Use only the flesh.

In order to more effectively remove foreign substances from the hongsi peel and at the same time obtain a sterilizing effect, it is preferable to wash the hongsi with vinegar water.

The vinegar water used at this time can be used in a ratio of 1 to 20 ml of vinegar per 10 liters of water. In this case, if the content of vinegar is insufficient, sufficient sterilization effect cannot be obtained, and if the content of vinegar is excessive, wash and peel Even if you remove the hongsi, there is a slight vinegar smell in the hongsi, which not only reduces the flavor of hongsi, but also there is a possibility that fermentation of hongsi may proceed after being processed into puree. .

The ginger powder preparation step is a step of preparing the ginger powder to be mixed with the hongsi pulp prepared through the above-described method. In this step, the ginger may be dried and pulverized and processed into ginger powder. Specifically, this step is washing, cutting into pieces, drying, and pulverizing.

Ginger washing is the step of removing foreign substances such as soil and dust adhering to the surface of ginger and removing the skin of ginger. It can be carried out in the order of removing the ginger skin after soaking the ginger skin by immersing it in water for a predetermined period of time. becomes

The ginger prepared in this way is cut into pieces and then dried. At this time, the thickness of the ginger pieces is preferably 0.1 to 0.3 cm. In particular, when the thickness exceeds 0.3 cm, the time required to completely dry the inside of the ginger pieces increases. Since there is a problem, it is preferable to cut it into a thin piece having the above thickness range.

Ginger prepared in flakes may be dried through a drying step, in which case drying may be performed through various food drying methods such as natural drying, hot air drying, low temperature drying, freeze drying, etc., preferably, natural drying in order to obtain a sterilizing effect. Alternatively, a hot air drying method may be used, and the moisture content of ginger may be adjusted to 14 to 18 wt% through such a drying step.

In the case of using the natural drying method to completely dry the inside of the ginger, drying can be performed by storing the ginger slices for 3 to 15 days in a space having a temperature of 18 to 25 ℃ and a relative humidity of 40 to 60%. , in the case of using a hot air drying method, drying may be performed in a manner of hot air drying for 18 to 34 hours at a temperature of 45 to 60°C.

Ginger pieces dried under these drying conditions are sufficiently dried to the surface and inside, so that the moisture content can be adjusted to 14 to 18 wt%. And there is an effect that the antiseptic effect is improved.

Next, a grinding step of pulverizing the dried ginger is performed. Through this step, ginger is processed into ginger powder with a particle size of 80 to 220 mesh. If the particle size of the ginger powder is 80 mesh or less, the particle size is large. Ginger powder has a crunchy texture, and not only does the ginger powder precipitate, but the flavor of ginger and red shii is not mixed, so there is a problem in that the overall flavor is deteriorated.

On the other hand, when the particle size of ginger exceeds 220 mesh, the particle size is too small and when mixed with the previously prepared red shii pulp, the ginger particles are not uniformly mixed with the red shii pulp, and the ginger particles are agglomerated with each other to form a lump. , it is preferable to grind the ginger to have the above-mentioned particle size when grinding.

Thereafter, a concentration step of preparing red shii ginger puree by mixing the red shii fruit prepared through the hongsi preparation step and the ginger powder prepared through the ginger powder preparation step in advance to form a mixture, and extracting the mixture in a vacuum low temperature concentration method is performed. do.

Through this step, the mixture of red shii and ginger, which is mixed with red shii fruit and ginger powder, is concentrated in the form of a puree having a predetermined viscosity to improve flavor, increase storage, and can be consumed by itself, as the main ingredient of various foods or Used as an auxiliary material, it can be applied to impart the flavor of red shiitake ginger to food or to enhance the overall flavor of food.

In this step, it is preferable that the red fruit pulp and the ginger powder are mixed in a weight ratio of 100: 0.8 to 3.6. When the amount of ginger powder is less than 0.8 parts by weight based on 100 parts by weight of the red fruit pulp, flavor enhancement and sterilization by the ginger powder And the preservative effect is insignificant, and when it exceeds 3.6 parts by weight, the overall flavor is deteriorated due to the excessive flavor and pungency of ginger, so it is preferable that the red shii pulp and the ginger powder are mixed in the above-mentioned weight ratio.

In addition, since ginger powder is included in the red shii pulp, the freshness of the puree can be maintained for a long period of time by the antibacterial, sterilizing and preservative action of ginger, so there is an advantage that no additional food preservatives or food additives are required.

The mixture of red shiitake flesh and ginger powder is extracted by vacuum low temperature concentration and processed into puree, and this processing is concentrated and extracted for 4 to 6 hours at a temperature of 45 to 90 ° C with a vacuum pressure of 50 to 650 mmHg of the mixture. can be performed.

When red ginseng puree is prepared in this way, the flavor of red shii ginger is maintained and the destruction of vitamin C that maintains the color is minimized. There is an advantage that additional addition of food additives for

Since vacuum is applied during the processing of red ginger puree, concentrated extraction is possible even at low temperatures. Because it can be, it is preferable that vacuum low temperature concentration extraction is performed under the above-described conditions.

More preferably, concentrated extraction may be performed under a vacuum pressure of 80 to 200 mmHg and a temperature of 48 to 60 ° C. Since the color change and flavor deterioration of Hongshi puree are minimized when performed under these conditions, concentrated extraction under such conditions It is more preferable that this be done.

Next, a sterilization step of sterilizing the red ginger puree obtained through the concentration step is performed. As described above, since red ginger puree is manufactured under low-temperature conditions, there is a possibility that spoilage may occur during storage because it is not completely sterilized.

The sterilization step may be performed through at least any one or more sterilization methods of heat sterilization and UV sterilization. It may be performed by heat treatment, and when using a UV sterilization method, sterilization may be performed by exposing the red ginger puree to UV light for 30 to 60 minutes.

Preferably, both sterilization methods can be applied at the same time, and in this case, it can be sterilized by exposure to UV light for 1 to 8 minutes at a temperature of 95 to 110 ° C. Since the exposure time is shortened, it is possible to obtain a sterilization effect and at the same time to obtain the effect of minimizing deterioration of color and flavor.

The red shii ginger puree prepared in this way has excellent effects such as anti-aging, high blood pressure, hangover relieving, digestion, and immunity improvement of red shii and ginger. It has the advantage of stable long-term storage without food additives.

Hereinafter, specific actions and effects of the present invention will be described through an embodiment of the present invention. However, this is presented as a preferred example of the present invention, and the scope of the present invention is not limited according to the embodiments.

[ manufacturing example ]

The harvested Daebonggam was aged at room temperature (22℃) for 2 weeks to prepare Daebonggam Hongsi. Next, vinegar solution was prepared by mixing 8 ml of vinegar with 10 liters of water, washed by immersing Daebong persimmon for 2 minutes, and removing the stem, skin and seeds of Daebong persimmon to obtain the flesh of red persimmon.

Next, 500 g of hongshi pulp and 8 g of ginger powder were mixed to prepare a red ginseng mixture, which was concentrated and extracted for 5 hours at a vacuum pressure of 120 mmHg and a temperature of 49° C. to prepare hongsi ginger puree. The thus-prepared red ginger puree was sterilized by exposing it to UV light at 100° C. for 3 minutes, followed by vacuum packaging to prepare red ginger puree.

At this time, the ginger powder is washed with running water and immersed in water to remove foreign substances for 5 minutes, then the skin is removed, cut to have a thickness of 0.1 to 0.3 cm, and then at 22° C., 45% relative humidity condition. The one obtained by pulverizing the ginger slices obtained by natural drying for 8 days was used, and the particle size of the ginger powder was adjusted to be 120-180 at the time of grinding.

[ Experimental example One]

During the preparation of red shii ginger puree, the weight of ginger powder with respect to 100 parts by weight of hongsi pulp was prepared by changing the weight as described in Table 1, and the storage properties of each sample were evaluated, and the results are shown in Table 1.

Storage performance was evaluated by visually observing color, texture, and decay according to the storage period. Specifically, it was evaluated as good if the color did not become dark or dark and the original color was maintained, and if the puree gel state was maintained without phase separation, the texture was evaluated as good. If maintained, it was evaluated as good without decay.

Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Comparative Example 2 Ginger Powder Content
(parts by weight) 0.6 0.9 1.6 2.8 3.5 3.8 color 1 week Good Good Good Good Good Good 2 weeks Good Good Good Good Good Good 3 weeks error Good Good Good Good Good 4 weeks error Good Good Good Good Good texture 1 week Good Good Good Good Good Good 2 weeks error Good Good Good Good Good 3 weeks error Good Good Good Good Good 4 weeks error Good Good Good Good Good Corruption
Whether 1 week Good Good Good Good Good Good 2 weeks Good Good Good Good Good Good 3 weeks Good Good Good Good Good Good 4 weeks error Good Good Good Good Good

Referring to the experimental results in Table 1, in the case of Examples 1 to 4 and Comparative Example 2, it was confirmed that good storage properties were exhibited in all items during the entire period, but in the case of Comparative Example 1, liquid separation was performed at the second week of storage. occurred, the color changed to blackish at the 3rd week, and mold was confirmed at the 4th week.

From these experimental results, it was confirmed that, when the content of ginger powder was 0.8 parts by weight or more with respect to 100 parts by weight of the red shiitake flesh, the storability of the hongsi ginger puree was improved.

[ Experimental example 2]

Sensory evaluation of each sample of Experimental Example 1 was performed targeting 20 male and female panelists in their 20s and 50s. For sensory evaluation, panelists were asked to ingest each sample to evaluate sweet, spicy, and comprehensive flavor items. , the average value is shown in Table 2.

Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Comparative Example 2 sweetness 3.8 4.5 4.9 4.8 4.6 4.3 spicy 5.0 4.8 4.8 4.6 4.2 2.9 Comprehensive flavor 3.7 4.7 4.8 4.8 4.5 3.2

Referring to the experimental results in Table 2, in the case of Examples 1 to 4, it was confirmed that the evaluation was excellent in all items, the overall flavor was highly evaluated at 4.5 points or more, and the taste and flavor of red shii and ginger It has been evaluated to have a sweet and unique flavor when properly blended.

On the other hand, in the case of Comparative Example 1, there was no spicy taste, but there was no particular difference from the general taste of hongsi, so it received a rather low evaluation in terms of overall flavor. There was an evaluation that it was difficult to eat, and it received a low evaluation in the overall flavor.

From these experimental results, it is suggested that in the red shii ginger puree, 0.8 to 3.6 parts by weight of ginger powder is preferably included with respect to 100 parts by weight of the red shii pulp in order to realize a sweet and unique unique flavor in harmony with the taste and aroma of red shii and ginger. could check

[ Experimental example 3]

Prepare red ginger puree using the same method as in Preparation Example, but by changing the particle size of ginger powder as shown in Table 3, and visually observe the appearance of the prepared red ginger puree to ensure uniform mixing and sedimentation. It was judged whether it did not occur or whether a crunchy texture due to the powder was felt upon ingestion, and it was described in Table 3 together.

Comparative Example 3 Example 5 Example 2 Example 6 Comparative Example 4 Particle size (mesh) 30-80 80-140 120-180 180-220 220-260 miscibility Good Good Good Good error Precipitation error Good Good Good Good texture error Good Good Good error

Referring to Table 3, in the case of Comparative Example 3, the particles of the ginger powder were excessively large, and precipitates were generated, and the puree was not felt softly due to the ginger particles, and the texture was wrinkled, indicating that the texture was poor. Example 2, Example 5, and Example 6 were uniformly and well mixed even when mixed, and it was confirmed that a uniform mixing state was maintained without generating a separate precipitate when standing still, and a soft texture of puree was obtained when ingested. It was confirmed that the texture was also good because no feeling of foreign matter was felt due to the separate particles.

On the other hand, in the case of Comparative Example 4, the particles of the ginger powder are excessively fine, and when mixed, the particles agglomerate to form a lump. was also found to decrease.

From these experimental results, it is found that the preferred size of the ginger particles is 80 to 220 mesh, which does not form a precipitate when standing still and does not cause a decrease in texture and flavor because the red shii fruit and ginger powder are uniformly mixed to form a separate lump. could check

[ Experimental example 4]

Prepare red ginger puree using the same method as in Preparation Example, but prepare each sample by changing the temperature in the concentration step, observe the color and texture of each sample with the naked eye, and describe it in Table 4, Experimental Example 2 The sensory evaluation of the overall flavor was performed in the same manner as described above, and the results are shown in Table 4.

Comparative Example 5 Example 2 Example 7 Example 8 Comparative Example 6 Concentration temperature (℃) 46 49 55 58 62 color Good Good Good Good error texture Good Good Good Good error Comprehensive flavor 3.8 4.8 4.6 4.5 3.1

Referring to the experimental results in Table 4, in the case of Comparative Examples 5, 2, 7 and 8, when observed with the naked eye, the color of hongsi ginger puree appeared as vivid orange as the original color of hongsi. It was confirmed to be good, and the texture was also confirmed to be good by showing the texture of puree with moderate flowability and viscosity.

In terms of the overall flavor of these samples, Comparative Example 5 was found to be lower than that of Examples 2, 7, and 8, which was due to the low temperature during concentration, which did not result in proper concentration, resulting in sweetness generated during the concentration process. It is thought that this is because the unique flavor was not expressed.

On the other hand, in the case of Comparative Example 6, it was confirmed that the color and texture were poor and the overall flavor was also low. This is judged to be the result of the excessively high temperature during concentration, which caused the color of the red shii flesh to turn dark, and the texture was changed to an excessively sticky and non-flowing texture. It is judged that it received a low score in the flavor category because it was volatilized.

Therefore, from these experimental results, it was confirmed that the concentration temperature in the concentration step is preferably 48 to 60° C. in order to realize a stable color and texture and to improve flavor when preparing red ginger puree.

The present invention is not limited to the specific embodiments and descriptions described above, and without departing from the gist of the present invention claimed in the claims, anyone with ordinary skill in the art to which the invention pertains can implement various modifications and such modifications shall fall within the protection scope of the present invention.

Claims (6)

Washing hongsi, removing the skin and seeds to prepare hongsi flesh, hongsi preparation step;
A ginger powder preparation step of drying and grinding ginger to prepare a ginger powder;
A mixing step of preparing a mixture by mixing the hongsi pulp obtained in the hongsi preparation step and the ginger powder obtained in the ginger powder preparation step;
Concentrating step of vacuum low temperature concentration extraction of the mixture obtained in the mixing step to prepare red ginger puree; and
A sterilizing step of sterilizing the red ginger puree obtained through the concentration step;
The particle size of the ginger powder is 80-220 mesh,
In the concentration step, hongsi pulp and ginger powder are mixed in a weight ratio of 100: 0.8 to 3.6,
The concentration step is a method for producing red shii ginger puree, characterized in that the mixture of red shii pulp and ginger powder is concentrated and extracted for 4 to 6 hours at a temperature of 48 to 60° C. under a vacuum pressure of 80 to 200 mmHg. delete delete delete According to claim 1,
The sterilization step, heat sterilization and UV sterilization, characterized in that carried out through at least one sterilization method, the method for producing red shii ginger puree. A red ginger puree prepared by the method of claim 1 or 5.