KR102363491B1 - Manufacturing method for sweet persimmon puree and sweet persimmon puree - Google Patents

Abstract

The present invention relates to sweet persimmon puree and a method for preparing sweet persimmon puree, and relates to sweet persimmon puree and a method for preparing persimmon puree which has good taste and flavor to be edible regardless of gender and age without burden and can be applied to various processed foods. The method for preparing sweet persimmon puree comprises steps of adding a Pseudocydonia sinensis syrup and a lemon hot water extract.

Description

Sweet persimmon puree manufacturing method and sweet persimmon puree {Manufacturing method for sweet persimmon puree and sweet persimmon puree}

The present invention relates to a sweet persimmon puree manufacturing method and sweet persimmon puree, and more particularly, sweet persimmons are used while using sweet persimmons and have excellent taste and flavor. It relates to a puree manufacturing method and sweet persimmon puree prepared by this method.

The persimmon is easily deteriorated during distribution and the cost to prevent it is huge, and because the taste or flavor is not strong and the general consumer's preference is not great, the cultivation of persimmons is gradually decreasing. is currently doing.

In order to increase the demand for such persimmons, various processed foods using persimmons are being developed. For example, Korean Patent No. 0531687 discloses a method for producing turnip persimmon vinegar using turnips and persimmons, and Korean Patent No. 0302309 discloses a sweet persimmon pulp drink containing crushed persimmons and a method for manufacturing the same, Republic of Korea Patent No. 0466922 discloses a re-formed tenderloin having freezing resistance and a method for producing the same, and Korean Patent No. 0349037 discloses a method for producing persimmon wine comprising fermenting sterilized persimmon, Korean Patent No. 0621943 discloses dried persimmons with improved storability and a manufacturing method thereof, Korean Patent No. 064511 discloses persimmon ketchup containing crushed persimmons as a main ingredient and a manufacturing method thereof, and Korean Patent No. 0621160 discloses chopped persimmons. There is disclosed a method for manufacturing a dried sweet persimmon, which includes the step of picking the sweet persimmon and processing it, and Korean Patent No. 0468094 discloses a method of manufacturing a persimmon snack comprising the step of immersing the cut sweet persimmon in an aqueous ethanol solution and freeze-drying it. A manufacturing method is disclosed.

However, the processed food developed in this way can only temporarily satisfy the taste of consumers, but it is not selected by consumers for a long time. The development of food was required.

Puree is one of the methods for storing fruits or vegetables, and is a method of pulverizing fruits or vegetables to give juice and flesh, heating them, and storing them in an airtight container or the like. As described above, puree stored in an airtight container is used as an intermediate material for food, such as being added to various foods.

Persimmons are rich in nutritionally appropriate carbohydrates, vitamins, and minerals, so their application to various foods is high. .

Republic of Korea Patent Publication No. 10-0621160 Republic of Korea Patent Publication No. 10-0466922 Republic of Korea Patent Publication No. 10-0621943

The present invention has been devised in view of the above points, and an object of the present invention is to provide sweet persimmon puree, which can be easily used as a material of various foods, and a method for preparing the same.

In order to solve the above problems, the method for producing sweet persimmon puree of the present invention includes: a first step of preparing a persimmon from which the skin has been removed by removing the skin of the washed persimmon; A second step of manufacturing the aged sweet persimmon by loading the peeled sweet persimmon in a container containing quince syrup, sealing the container, and then aging; After removing the seeds of the aged persimmons, the third step of grinding the aged persimmons from which the seeds have been removed with a blender to prepare a sweet persimmon; Step 4 of adjusting the acidity by mixing the lemon hot water extract with the mixed solution of the sweet potato and water; and 5 steps of preparing sweet persimmon puree by homogenizing and sterilizing the acidity-controlled sweet persimmon liquid.

In addition, the present invention relates to sweet persimmon puree prepared by the above method.

In addition, an object of the present invention is to provide a processed food such as beverage, salad dressing, ice cream, jam, candy using the sweet persimmon puree.

Sweet persimmon puree produced by the manufacturing method of the present invention has excellent chewy texture, and excellent taste and flavor, so that people of all ages can eat it healthy, it can be used as a material for various processed foods, and the income of persimmon producers can contribute to the increase.

Hereinafter, the present invention will be described in more detail through a method for preparing sweet persimmon puree of the present invention.

The sweet persimmon puree of the present invention is prepared by removing the peel of the washed sweet persimmon in the first step of preparing the peeled sweet persimmon; A second step of manufacturing the aged sweet persimmon by loading the peeled sweet persimmon in a container containing quince syrup, sealing the container, and then aging; After removing the seeds of the aged persimmons, the third step of grinding the aged persimmons from which the seeds have been removed with a blender to prepare a sweet persimmon; Step 4 by mixing the lemon hot water extract with the mixed solution of the sweet persimmon and water; and step 5 of preparing sweet persimmon puree by homogenizing and sterilizing the mixed solution prepared by performing step 4;

In addition, the step 6 of vacuum packaging the sweet persimmon puree prepared in step 5; may further include.

The washed sweet persimmon of step 1 is washed to remove foreign substances, pesticides, etc. attached to the persimmon skin, the washing method is not particularly limited, and in a preferred embodiment, for example, washing with water 3 to 4 times using water It is recommended to perform the washing by immersing it in a saline solution having a concentration of 5 to 10% by weight in the first washing except for the last washing during the water washing process.

In addition, the type and state of the sweet persimmon are not particularly limited, but it is not recommended to use an overripe persimmon such as hongsi. It is better to use moderately ripe persimmons.

Also, prepare sweet persimmons from which the skin has been removed because the skin of the persimmon may cause astringent taste and may cause constipation.

Next, the second step is a process of manufacturing ripe sweet persimmons by pouring quince syrup into a container, immersing the peeled sweet persimmons in the quince syrup, and then sealing the container and aging it in a place that does not receive light. .

The quince syrup serves to enhance the taste of sweet persimmon puree while increasing the sugar content of the sweet persimmon. Preparing a mixture comprising chopped quince, chopped cinnamon, and ground coffee grounds contained in a mesh; After putting the mixture into a net, immersing the net in water at 80 to 90° C. and brewing it for 20 to 30 minutes to prepare quince tea (or water infused with quince); and mixing at least one selected from fructooligosaccharide and sugar with the quince tea, and then boiling to prepare quince syrup;

The ground coffee powder residues contained in the net are added to the net where the coffee grounds do not leak out after brewing the coffee beans, and when preparing quince syrup, ingredients that cause astringent or fishy taste induced from quince serves to remove

And, by increasing the taste and flavor of quince syrup due to the use of cinnamon, it serves to increase the taste and flavor of quince syrup permeating the sweet persimmon during ripening, thereby increasing the marketability of sweet persimmon puree.

When preparing quince syrup, the mixture is based on 100 parts by weight of chopped quince, 1 to 10 parts by weight of chopped cinnamon and 5 to 15 parts by weight of ground coffee grounds contained in a mesh, preferably based on 100 parts by weight of chopped quince, 2 to 8 parts by weight of chopped cinnamon and 5 to 10 parts by weight of ground coffee grounds contained in a net, more preferably, 3 to 5 parts by weight of chopped cinnamon and ground coffee powder contained in a net, based on 100 parts by weight of chopped quince It may include 5 to 8 parts by weight of the residue. At this time, if the amount of cut cinnamon used is less than 1 part by weight, there may be no effect of increasing the taste and flavor of quince syrup due to its use. There may be a problem. And, using more than 15 parts by weight of ground coffee grounds is an excessive use, and rather may reduce the taste and flavor of quince syrup, so it is preferable to use it within the above range.

In the quince syrup manufacturing process, the step of preparing quince tea is to put the mixture described above into a net, then immerse the net in hot water at 80 ~ 90 ° C. It is a manufacturing process

Then, the prepared quince tea is mixed and stirred with at least one selected from fructooligosaccharide and sugar to prepare a mixture, in which case, the mixture is preferably 200 to 400 g of fructooligosaccharide per 1 L of the quince, or It can be prepared by mixing 300 ~ 450 g of sugar per 1 L of quince, or 50 ~ 100 g of fructooligosaccharide and 200 ~ 300 g of sugar per 1 L of mulberry. It is good for health to use fructooligosaccharide alone, but since the economic feasibility of sweet persimmon puree may be lowered, it is preferable to use a mixture of fructooligosaccharide and sugar from the viewpoint of economic feasibility.

In addition, the sugar may include one or more selected from refined white sugar, medium white sugar, and three sugar sugar depending on the type of processed food to be manufactured using sweet persimmon puree. In terms of health, one kind selected from white sugar and three sugar Better to use more.

And, the mixed solution is boiled with stirring so as not to stick to the container to prepare quince syrup, and the viscosity of the quince syrup is not particularly limited, and it can be prepared to a degree of viscosity comparable to that of syrup generally sold in the market. .

In step 2, the aging is preferably carried out for 3 to 5 days under 1 to 5 ° C., preferably for 3 to 5 days under 3 to 5 ° C., more preferably 4 to 5 days under 3 to 5 ° C., and the temperature is too low. It is better to perform aging under the above temperature because it is difficult to ripen, and if the temperature is high, fermentation may occur. In addition, if the aging period is less than 3 days, the taste and flavor of quince syrup may not permeate properly in the dangama, and it is uneconomical to exceed 5 days.

Next, step 3 is a process for preparing sweet persimmon, which is a process of removing the ripe sweet persimmon from the container in step 2, removing the seeds of the sweet persimmon, and grinding the ripened persimmon from which the seeds have been removed with a blender to prepare sweet persimmon. When preparing the sweet deciduous liquid, the juiced sweet deciduous liquid may be prepared by using an extruder. However, in this case, the texture is insufficient, so it is preferable to mix the sweet deciduous liquid with a mixer to prepare the sweet deciduous liquid from the standpoint of marketability.

Next, step 4 is a process of adjusting the acidity with lemon hot water extract after diluting the sweet persimmon liquid prepared by mixing and water in a 1:0.1 to 0.5 weight ratio to slightly lower the sugar content of the persimmon liquid. The amount of water used is preferably mixed with water so that the sugar content of the mixed solution of the sweet liquor and water is about 25 to 45 brix, preferably about 30 to 40 brix, and more preferably about 30 to 38 brix. At this time, if the sugar content exceeds 45 brix, the sweet persimmon puree may be too sweet, and the marketability may be lowered.

In addition, the lemon hot water extract acts as a natural antioxidant while adding components such as vitamin C to sweet persimmon puree. Based on 100 parts by weight of a mixture of sweet persimmon liquid and water, 1 to 15 parts by weight of lemon hot water extract, preferably It is recommended to use 5 to 10 parts by weight. At this time, if the amount of lemon hot water extract used is less than 1 part by weight, the amount may not have an antioxidant effect due to its use too much, and if it is used in excess of 15 parts by weight, the unique sour taste of lemon may be too strong in sweet persimmon puree. It is better to use it inside.

The lemon hot water extract was prepared by hot water extraction of lemon with distilled water under a temperature condition of 80 to 100° C. for 4 to 8 hours to obtain a hot water extract, and then concentrating the filtrate obtained by filtering the hot water extract under reduced pressure. can be used

Next, step 5 is a process of preparing sweet persimmon puree by homogenizing and sterilizing the mixture prepared by performing step 4 in a homogenous general method used in the art.

Sweet persimmon puree of the present invention prepared in this way has a good flavor while being properly harmonized with sweet and sour taste, and has a moderately chewy texture because it is not prepared by juice.

The sweet persimmon puree of the present invention can be applied to various processed foods such as beverages, salad dressings, ice cream, jam, and candy.

In the above, the present invention has been mainly described with respect to the embodiment, but this is only an example and does not limit the embodiment of the present invention. It can be seen that various modifications and applications not exemplified above are possible without departing from the scope. For example, each component specifically shown in the embodiment of the present invention can be implemented by modification. And differences related to such modifications and applications should be construed as being included in the scope of the present invention defined in the appended claims.

[Example]

Example 1: Preparation of sweet persimmon puree

(1) Preparation of quince syrup

The washed quince was chopped with the peel to prepare the chopped quince.

The coffee beans were unloaded, and the remaining coffee grounds were put into the mesh.

With respect to 100 parts by weight of the chopped quince, 4.5 parts by weight of cut cinnamon and 8 parts by weight of ground coffee powder contained in the net were added to the net to prepare a mixture.

Next, quince tea was prepared by immersing the mixture in the net in water at 85 to 90° C. and brewing it for 20 to 30 minutes.

Next, 80 g of fructooligosaccharide and 220 g of white sugar per 1 L of the quince tea were mixed and stirred to prepare a mixture.

Next, after putting the mixture into a container, boiling the mixture while stirring to evaporate moisture to prepare quince syrup.

(2) Preparation of lemon hot water extract

After preparing the washed lemon, it was minced. Next, after mixing 1000 parts by weight of distilled water with respect to 100 parts by weight of the chopped lemon, hot water extraction was performed under a temperature condition of 95 to 100° C. for 6 hours to obtain a hot water extract. Next, the obtained hot water extract was filtered with a filter paper to prepare foreign substances to obtain a filtrate.

Next, the obtained filtrate was concentrated under reduced pressure to prepare a lemon hot water extract.

(3) Manufacture of sweet persimmon puree

After washing the sweet persimmon twice with water, it was washed by immersing it in a brine solution having a concentration of 7 to 8% by weight, and then washed again with water to prepare the washed sweet persimmon, and then the skin was removed.

Next, after pouring the quince syrup into the container, the peeled sweet persimmons were put into the container, and the sweet persimmons were fully submerged in the quince syrup, and then the container was sealed. Then, the sealed container was put into a refrigerator maintained at 3 to 4° C. and then aged for 4 days.

Next, the aged sweet persimmon was taken out of the container, the seeds were removed, and then the sweet persimmon was ground with a blender to prepare a sweet persimmon liquid.

Next, after preparing a mixed solution of about 37 brix by mixing the sweet potato and water in a weight ratio of 1: 0.15, 6 parts by weight of the lemon hot water extract prepared above was mixed with 100 parts by weight of the mixed solution.

Next, sweet persimmon puree was prepared by homogenizing and sterilizing the mixture with lemon hot water extract with a homogenizer.

Then, the prepared sweet persimmon puree was vacuum-packed and stored in a refrigerator.

Examples 2 to 3 and Comparative Examples 1 to 4

Sweet persimmon puree was prepared in the same manner as in Example 1, but Examples 2 to 3 and Comparative Examples 1 to 4 were performed under different aging conditions and amount of lemon hot water extract as shown in Table 1 below to prepare sweet persimmon puree, respectively.

Comparative Example 5

Sweet persimmon puree was prepared in the same manner as in Example 1, but sweet persimmon juice obtained in the form of juice using a juicer was used instead of grinding with a mixer.

division aging temperature ripening period Lemon hot water extract usage Example 1 3-4℃ 4 days 6 parts by weight Example 2 3-4℃ 4 days 12 parts by weight Example 3 3-4℃ 4 days 3 parts by weight Comparative Example 1 3-4℃ 4 days 0 parts by weight Comparative Example 2 3-4℃ 4 days 17 parts by weight Comparative Example 3 6 ~ 7℃ 4 days 6 parts by weight Comparative Example 4 3-4℃ 7 days 6 parts by weight Comparative Example 5 3-4℃ 4 days 6 parts by weight

Experimental example: sensory evaluation

For each of the sweet persimmon purees prepared in Examples 1 to 3 and Comparative Examples 1 to 5, the flavor, texture, taste, and overall preference were evaluated, and are shown in Table 2 below.

Specifically, 50 trained sensory evaluation personnel were allowed to taste each, and the flavor, texture, taste (sour taste, sweetness level) and overall preference were evaluated according to the 7-point method (1-very bad, 2-bad, 3-slightly bad). , 4 - moderate, 5 - slightly good, 6 - good, 7 - very good).

division Example
One Example
2 Example
3 - - flavor (point) 6.4 6.7 6.1 - - taste (point) 6.0 6.1 6.0 - - taste (dot) 6.6 6.4 6.1 - - Overall symbolism (dots) 6.3 6.4 6.1 - - division comparative example
One comparative example
2 comparative example
3 comparative example
4 comparative example
5 flavor (point) 5.7 6.1 5.2 5.5 5.9 taste (point) 6.0 6.1 5.8 5.8 3.8 taste (dot) 5.4 5.6 5.3 5.6 5.0 Overall symbolism (dots) 5.6 5.8 5.5 5.6 4.5

Looking at Table 2, in the case of Examples 1 to 3, it was confirmed that the flavor, texture, and taste all received high results of 6 points or more.

On the other hand, Comparative Example 1, in which the lemon hot water extract was not used, had significantly decreased flavor and taste compared to other Examples and Comparative Examples, but was evaluated as having too strong a sweet taste.

And, in the case of Comparative Example 2, in which the lemon hot water extract was used in excess of 15 parts by weight, the flavor was good, but it was evaluated that it had a lot of sour taste.

In addition, in the case of Comparative Example 3, in which the aging was performed at 6 to 7 ° C. exceeding 5 ° C., and Comparative Example 4, wherein the aging was performed for 7 days, exceeding 5 days, the overall sensory evaluation was significantly lowered, which It is judged that it is because some fermentation has progressed during the aging process, or the unique taste and flavor of sweet persimmons have been halved due to too much aging.

In addition, the sweet persimmon puree of Comparative Example 5 prepared by using a juicer instead of a blender when preparing sweet persimmon juice, and then using this as sweet persimmon liquid, does not have a special texture, and the flavor and taste are different in Examples and Comparative Examples received a lower rating.

Simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be considered to be included in the scope of the present invention.

Claims (5)

Step 1 of preparing persimmons from which the skins have been removed by removing the skins of the washed persimmons;
A second step of preparing the aged sweet persimmon by loading the persimmon from which the skin has been removed in a container containing quince syrup, sealing the container, and then aging the persimmon at 1 to 5° C. for 3 to 5 days;
After removing the seeds of the aged persimmons, a third step of grinding the aged persimmons from which the seeds have been removed with a blender to prepare a sweet persimmon;
4 step of mixing the lemon hot water extract with the mixed solution of the sweet persimmon liquid and water;
Step 5 of preparing sweet persimmon puree by homogenizing and sterilizing the mixture prepared in step 4; and
Step 6 of vacuum packaging the sweet persimmon puree prepared in step 5; A method for producing sweet persimmon puree comprising: a.
The method of claim 1, wherein the quince syrup of step 2 is
preparing minced quince by mincing the dried quince;
Preparing a mixture comprising chopped quince, chopped cinnamon, and ground coffee grounds contained in a mesh;
After putting the mixture into a net, immersing the net in water at 80 to 90° C. and brewing for 20 to 30 minutes to prepare quince tea; and
Including; mixing at least one selected from fructooligosaccharide and sugar with the quince tea, and then boiling to prepare quince syrup;
The quince syrup is prepared by boiling after mixing 50 to 100 g of fructooligosaccharide and 200 to 300 g of sugar per 1 L of quince tea,
The sugar is sweet persimmon puree manufacturing method, characterized in that it comprises at least one selected from refined white sugar, medium white sugar, and three-on sugar.
According to claim 1,
The lemon hot water extract is prepared by hot water extraction of lemon with distilled water under a temperature condition of 80 to 100 ° C. for 4 to 8 hours to obtain a hot water extract, and then concentrating the filtrate obtained by filtering the hot water extract under reduced pressure. How to make sweet persimmon puree.
According to claim 1,
In step 4, the sweet liquid and water are mixed in a weight ratio of 1: 0.1 to 0.5 to prepare a mixed solution,
Sweet persimmon puree manufacturing method, characterized in that the sugar content of the mixed solution is 25 ~ 45 brix.
According to claim 1,
Step 4 is a method for producing sweet persimmon puree, characterized in that the acidity is adjusted by mixing 1 to 15 parts by weight of lemon hot water extract with respect to 100 parts by weight of the mixture.