KR102407488B1 - Plum puree manufacturing method and plum puree prepared by the same - Google Patents

Abstract

The present invention relates to a method for preparing plum puree and to the plum puree prepared by the above method. Specifically, the present invention relates to (1) washing plums, removing seeds, and cutting them, and (2) adding water and sugar to the plums. and heating at 100° C. for 10 to 15 minutes, and then grinding with a mixer. The plum puree prepared by the method of the present invention has excellent antioxidant activity and has excellent sensuality such as taste, aroma and texture, so it can be usefully used in the manufacture of various foods, and it is possible to produce high value-added products using plums. There is an effect that can contribute to the increase of farm household income.

Description

Plum puree manufacturing method and plum puree prepared by the method {Plum puree manufacturing method and plum puree prepared by the same}

The present invention relates to a method for preparing plum puree and to a plum puree prepared by the method.

Plum is a fruit belonging to the genus Rosaceae, and there are about 30 species distributed around the world, but three of them are recognized for their economic value. Gyeongnam region, and more than 70% of it is produced in Gyeongbuk region.

Plums are rich in nutrients such as dietary fiber such as pectin, organic acids such as malic acid, free amino acids, carotenoids, minerals (Ca, P, Fe), and polyphenols, which are physiologically active substances. It is known that various physiologically active effects such as antioxidant effect, mutation suppression effect, digestion function promotion, stress relief and fatigue recovery are great.

On the other hand, the current development of processed foods using plums has a problem with the consumption promotion effect being low due to the limited range of consumer groups such as plum wine and plum jam. Farmers are struggling with the drop in prices.

Therefore, it is necessary to develop a new type of processed plum food that can increase the consumption of nutritious plums by consumers through the development of new favorite foods using plums and at the same time create high added value for farmers through the production of plum processed products.

Republic of Korea Patent Registration 10-1220099

Accordingly, the present inventors have completed the present invention by establishing an optimal method for preparing plum puree that has excellent antioxidant activity and excellent sensuality such as taste and aroma, which can be used in the manufacture of various foods.

Accordingly, it is an object of the present invention to provide a method for producing high-quality plum puree having excellent antioxidant activity and excellent sensuality.

Another object of the present invention is to provide a plum puree prepared by the method of the present invention.

Another object of the present invention is to provide a food using the plum puree of the present invention.

In order to achieve the object of the present invention as described above, the present invention, (1) washing the plums and removing the seeds, and then cutting; and (2) adding water and sugar to the plums, heating them at 100° C. for 10 to 15 minutes, and then grinding them with a blender.

In one embodiment of the present invention, the plums may be frozen plums stored frozen at 20 to 18 ℃.

In one embodiment of the present invention, the plum may include a pulp and a peel.

In one embodiment of the present invention, when water and sugar are added to plums in step (2), plums, water and sugar may be added in a weight ratio of 10:5:1, respectively.

The present invention also provides plum puree prepared by the method of the present invention.

In one embodiment of the present invention, the plum puree may have antioxidant activity.

In addition, the present invention provides a food characterized in that the plum puree of the present invention is used.

In one embodiment of the present invention, the food may be plum ade, plum yogurt, plum latte or plum frappe.

The plum puree prepared by the method of the present invention has excellent antioxidant activity and has excellent sensuality such as taste, aroma and texture, so it can be usefully used in the manufacture of various foods, and it is possible to produce high value-added products using plums. There is an effect that can contribute to the increase of farm household income.

1 shows the results of analysis of antioxidant components for each plum puree prepared in an embodiment of the present invention, where A is the total polyphenol content and B is the analysis result of the total flavonoid content.
2 is a result of analyzing the antioxidant activity of each plum puree prepared in an embodiment of the present invention. A shows the ABTS radical scavenging activity analysis result, and B shows the DPPH radical scavenging activity analysis result.
3 shows the results of sensory analysis for each prepared plum puree.
4 is a photograph of the plum puree prepared by the method of the present invention (A) and various foods (B) prepared using the plum puree of the present invention.

The present invention is characterized by providing an optimal method for preparing plum puree using plums, which has excellent sensuality and excellent antioxidant activity. Specifically, the present invention comprises the steps of: (1) washing plums, removing seeds, and cutting them; and (2) adding water and sugar to the plums, heating them at 100° C. for 10 to 15 minutes, and then grinding them with a blender.

Specifically, the manufacturing method of plum puree according to the present invention will be described in detail as follows.

Washing and cutting steps of plums

Remove the leaves of the plum and clean the plum fruit. The washing is performed cleanly using tap water and baking powder. Afterwards, remove the seeds and cut the pulp of the plum. At this time, the plums use frozen plums stored frozen at 20 to 18 ℃.

In one embodiment of the present invention, physicochemical properties and sensory evaluation of plum puree prepared using plums with different storage conditions were analyzed. case, the content of total flavonoids and total polyphenols was higher, and the sensory evaluation was also better.

Therefore, it is preferable to use frozen plums for the production of plum puree with high antioxidant activity and excellent sensory taste.

Heat treatment and grinding steps

When the preparation of the cut plums is completed, water and sugar are added to the plums, heated at 100° C. for 10 to 15 minutes, and then pulverized with a blender to prepare plum puree.

In this case, frozen plums are used as the plums, and only the seeds are removed, and both the flesh and the skin are used to make puree.

In one embodiment of the present invention, antioxidant activity and sensory evaluation were analyzed for puree prepared using plums containing the pulp and skin and puree prepared using only the pulp with the peel removed. It was found that the puree used with

Therefore, in order to prepare the puree of the present invention, it was prepared using the flesh and skin of plums together.

In addition, when adding water and sugar to the plum, the plum, water and sugar are added and mixed in a weight ratio of 10:5:1, respectively.

If puree is prepared by adding under conditions out of the above mixing weight ratio, there is a problem in that puree with reduced sensuality is produced.

Therefore, it can be said that the use of plums, water, and sugar in the above weight ratio is important for the production of high-quality puree with excellent antioxidant activity.

In addition, the heating may be performed at 100° C. for 10 to 15 minutes, and through this heat treatment, contaminants or microorganisms in the plum are sterilized.

When the heat treatment is performed at a temperature exceeding 100° C. for more than 15 minutes, there is a problem that the activity of useful ingredients contained in plums may be lost, and a problem of poor texture may occur.

In addition, if the heat treatment is performed at a temperature of less than 100° C. for less than 10 minutes, the sterilization effect may be insufficient, and this also has a problem in that the sensuality is deteriorated.

Therefore, adding plums, water and sugar and heating at 100°C for 10-15 minutes can be an important factor in determining a high-quality plum puree.

In an embodiment of the present invention, the plum puree of the present invention was prepared by heating at 100° C. for 12 minutes and then grinding using a mixer.

As mentioned above, the plum puree prepared by the method of the present invention has an increased sugar content compared to raw plums, an increase in total polyphenol and total flavonoid components, and an ability to scavenging ridacal, so it has excellent antioxidant activity as well as excellent sensuality. have. In addition, since no harmful microorganisms such as E. coli were detected in the prepared puree, it was confirmed that the plum puree prepared by the method of the present invention was safe in the body.

Furthermore, the plum puree prepared by the method of the present invention can be used to prepare various foods, and since the plum puree of the present invention has excellent antioxidant activity, various foods having antioxidant activity can be prepared.

In one embodiment of the present invention, plum ade, plum yogurt, plum latte or plum frappe was prepared using plum puree of the present invention.

Hereinafter, the present invention will be described in more detail through examples. These Examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these Examples.

<Preparation example>

The plum used in the experiment was the Chuhee variety provided by the Uiseong plum farm, and after washing the plums with tap water and baking powder, they were stored refrigerated (4°C) and frozen (-18°C). Sugar and water to make plum puree were purchased from a local market. ABTS (2,2-azinobis-(3 ethylbenzothiazoline-6-sulphonic acid), DPPH (1,1-diphenyl-2-picrylhydrazyl), (+)-catechin, gallic acid, sodium hydroxide, sodium carbonate, sodium nitrite, potassium persulfate, L-ascorbic acid, and aluminum chloride hexahydrate were purchased from Sigma (St. Louis, MO, USA). Other extraction solvents and reagents used were analytical and HPLC grade was used.

In addition, all experiments conducted in the present invention were performed in 3 repetitions, and the results were expressed as mean ± standard deviation. Statistical processing for the significance test of the results was performed using GraphPad Prism™ software (GraphPad Software, Version 5.01, San Diego, CA, USA) and R studio v 3.5 (Boston, MA, USA) to perform one-way analysis of variance (one-way analysis). of variance (ANOVA)) and Tukey's HSD (p<0.05).

<Example 1>

Preparation of plum puree

Plum puree was prepared using refrigerated plums and frozen plums, respectively. Plums stored in refrigeration or frozen storage were pureed without peeling or peeling, and after removing the seeds of the washed plums for puree production, the pulp was cut. Thereafter, plums, water and sugar were mixed in a weight ratio of 10:5:1, respectively, heated at 100° C. for 12 minutes, and then ground with a blender to prepare plum puree, respectively. Each prepared plum puree was stored frozen until quality and characterization. The four plum puree preparation groups are as shown in Table 1 below.

<Experimental Example 1>

Physicochemical Characterization of Plum Puree

To analyze the physicochemical properties of the plum puree prepared in Example 1, sugar content, acidity, and color were analyzed. Sugar content was analyzed using a saccharometer (Poket Refractometer, N-1E, Atago, Tokyo, Japan), and acidity was measured using a burette and 0.1N NaOH solution by diluting 10 g of a sample in 90 mL of distilled water. titratable acidity, TA) was measured by titration with 0.1N NaOH solution and converted into malic acid content. In addition, chromaticity was measured using a colorimeter (Spectrophotometer CM-3500d, KONICA MINOLTA SESNSING, INC., Japan) to measure chromaticity values such as brightness (L*), redness (a*), and yellowness (b*). The results are shown in Table 2.

As a result of the analysis, as shown in Table 2, puree was prepared with a high yield of about 84% by using 400 g of plum to obtain 336 g of puree. In addition, as a result of measuring the sugar content of the puree, it was found that the puree prepared without the plum skin had a higher sugar content than the puree prepared with the added fruit skin, and the puree prepared using refrigerated plums and frozen plums were used. There was no significant difference in sugar content between the purees prepared by The difference in acidity showed a significant difference depending on whether or not the peel was added. However, there was no significant difference in acidity with respect to the storage state of the used plums, and the acidity of CS0 (Preparation Example 3) was significantly higher.

In addition, as a result of pH measurement, puree made from frozen plums was high, but there was no significant difference when comparing the addition of the peel.

As a result of chromaticity analysis, L* was a value indicating brightness, and the L* of puree without the addition of the peel was higher than that of the puree with the addition of the peel. a* is a value indicating the degree of redness, and both frozen and refrigerated storage were significantly higher in the plum puree with the peel added than in the plum puree without the peel, which is a phenomenon in which the red color of the plum skin was mixed when the puree was prepared. is judged as The b* value indicating yellowness was significantly higher in the plum puree without the addition of the peel, and it is considered that the yellow color of the plum flesh is the cause.

<Experimental Example 2>

Analysis of total flavonoid and total polyphenol content in plum puree

The contents of total flavoids and total polyphenols, known as components having antioxidant activity, were analyzed for each of the plum purees prepared in Example 1 above.

For total flavoid content analysis, 1.25 mL of distilled water was added to 250 μL of the prepared plum puree, and 75 μL of 5% sodium nitrite solution was added. After 6 minutes, 150 μL of 10% aluminum chloride solution was added and left for 5 minutes. After adding 500 µL of 1M sodium hydroxide and 275 µL of distilled water to the reaction solution, absorbance was measured at 510 nm. As a standard material, (+)-catechin was used to prepare a standard curve, and then the total flavonoid content (catechin equivalent, CE) was calculated and expressed as the value of mg CE/1 g sample.

In addition, the total polyphenol content was performed according to the method of Sung and Lee (2010), and was measured using the principle that the Folin-Ciocalteu phenol reagent is reduced by the polyphenol compound contained in the plum puree to develop a molybdenum blue color. 2 mL of 2% sodium carbonate solution was added to 100 μL of each plum puree sample, and after 3 minutes, 100 μL of 50% Folin-Ciocalteu’s reagent was added. After 5 minutes of reaction, absorbance was measured at 750 nm, and a standard curve was prepared using 0.1% gallic acid as a standard material. indicated.

As a result of the analysis, the total polyphenol content of plum puree was found to be higher in CS0 (0.196 mg GAE/1 g of sample) than in FS0 (0.177 mg GAE/1 g of sample), and in FS1 (0.250 mg GAE/1 g of sample). ) was higher than CS1 (0.232 mg GAE/1 g of sample). In addition, the total flavonoid content of plum puree was higher in CS0 (0.77 mg CE/1 g of sample) than in FS0 (0.066 mg CE/1 g of sample), and FS1 (0.100 mg CE/1 g of sample) in CS1 (0.094 mg CE/1 g of sample) was found to be higher (see FIG. 1).

Through this, the present inventors found that in order to prepare plum puree with excellent antioxidant activity, it is preferable to prepare puree using both the flesh and skin of the plum without removing the skin.

In addition, when using frozen sacks rather than refrigerated prunes, it was found that the puree contained more total flavonoids and total polyphenols. could see that

<Experimental Example 3>

Antioxidant activity analysis of plum puree

In order to confirm the antioxidant activity against the plum puree prepared in the present invention, the present inventors analyzed the ABTS radical scavenging ability and DPPH radical scavenging ability of the plum puree of the present invention after artificially generating radicals.

Specifically, for ABTS radical scavenging activity analysis, 7.4 mM ABTS and 2.6 mM potassium persulfate were left in the dark for one day to form ABTS cations, and then this solution was diluted with distilled water so that the absorbance value at 734 nm was 1.0. 50 μL of plum puree of the present invention was added to 1 mL of the diluted ABTS solution, and the same amount of ascorbic acid was added as a standard material. The change in absorbance was measured after exactly 60 minutes. After a standard curve was prepared using ascorbic aicd, the antioxidant capacity (Ascorbic acid equivalent antioxidant capacity, AEAC) of the plum puree (sample) of the present invention was calculated and expressed as a value of mg AEAC/1 g sample.

In addition, for DPPH radical scavenging activity analysis, 50 μL of the plum puree of the present invention was added to 1 mL of 0.2 mM DPPH solution, and the same amount of ascorbic acid was added as a standard material. The change in absorbance was measured at 520 nm after exactly 30 minutes. After creating a standard curve using ascorbic acid, the antioxidant capacity (Ascorbic acid equivalent antioxidant capacity, AEAC) of the sample was calculated and expressed as a value of mg AEAC/1 g sample.

As a result of the analysis, it was found that the puree prepared with the addition of the plum skin had a significantly higher radical scavenging ability than the puree prepared with only the plum flesh. In addition, it was found that the puree made from the frozen plums had higher antioxidant activity than the puree made from the chilled plums (see FIG. 2 ).

Therefore, from these results, the present inventors found that it is best to use both the peel and the pulp of frozen plums for the production of puree with excellent antioxidant activity using plums.

<Experimental Example 4>

Microbiological determination of plum puree

The total bacterial population, which can be an indicator of microbial contamination, is an important factor in determining the safety and storability of plum puree. Accordingly, the present inventors measured the number of microorganisms for each plum puree prepared in Example 1. For this, 9 mL of sterile water was added to 1 g of the plum puree sample and mixed using a stomacher. After that, the mixture was diluted step by step using sterile water by a 10-fold dilution method, and 0.1 mL of the diluted solution was inoculated on plate count agar (3M Petrifilm™ plate) medium and cultured at 37°C for 24 hours and 48 hours after plating, and then each microorganism The number was measured.

As a result, it was found that general bacteria and E. coli were not detected in each experimental group cultured for 24 hours and 48 hours. These results indicate that the method for preparing plum puree according to the present invention is effective in removing and sterilizing microorganisms. Also, most preferably, if the prepared puree is stored frozen rather than refrigerated, it may be stored for a longer period of time.

<Experimental Example 5>

Analysis of sensuality of plum puree

Sensory evaluation was performed on each plum puree prepared when plums with different storage conditions were used (refrigerated or frozen) and when the peel was different. For sensory evaluation, 9 students enrolled in Andong University were conducted, and the evaluation sample was provided after refrigerated storage (18℃) the day before. 10 mL of the sample was provided in a transparent plastic container, and each time the sample was changed, the mouth was rinsed with water for evaluation. It was presented to nine sensory evaluation personnel in a transparent plastic container, and the taste, aroma, viscosity, chewingness and overall Preference was evaluated. The results are shown in Table 3 and FIG. 3 below.

As a result, it was found that the puree prepared by using both the flesh and skin of the plum showed a high overall preference, which resulted in a high overall sensory evaluation score because it was well combined with the high sweet and sour taste and the unique flavor of the plum. In addition, it was found that the intrinsic characteristics of sweet and sour taste of plums were better preserved in the case of using frozen plums compared to the case of using refrigerated plums.

As a result of analyzing the texture of the plum puree, the puree with the peel added scored high in chewiness and high in viscosity.

A summary of the sensory evaluation results showed that the stronger the sweet, sour, and plum flavor, the higher the preference evaluation, and the group prepared with the addition of pericarp had a positive effect on overall preference.

<Experimental Example 6>

Analysis of Sugar Content of Plum Puree

To measure the sugar content of plum puree, sucrose, fructose, glucose, and sorbitol were analyzed with Waters (Refractive Index Detector) according to the static method.

As a result, it was found that the sugar content of plum puree increased overall compared to fresh plums, but various puree manufacturing conditions did not significantly affect the overall sugar content ratio. However, in the case of sorbitol, which is known to affect the improvement of constipation, the plum puree prepared by the method of the present invention (Preparation Example 1) had a higher content of sorbitol than the plum puree prepared by other methods, and fresh plums It was shown to maintain as much as the content of sorbitol contained in

<Production Example>

Preparation of food using plum puree of the present invention

Furthermore, the present inventors prepared plum ade, plum yogurt, plum latte, and plum parfait, respectively, using plum puree prepared by the method of the present invention.

Specific manufacturing methods of these foods are shown in Table 5 below, and a photograph of the manufactured product is shown in FIG. 4 .

So far, with respect to the present invention, the preferred embodiments have been looked at. Those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments are to be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated in the claims rather than the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (8)

(1) washing the plums stored frozen at - 20°C to - 18°C, removing only the seeds, and then cutting the plums with the pulp and skin; and
(2) adding water and sugar to the cut plums, but adding plums, water and sugar in a weight ratio of 10:5:1, heating at 100° C. for 10 to 15 minutes, and then grinding with a blender,
A method for preparing plum puree with antioxidant activity. delete delete delete A plum puree having antioxidant activity prepared by the method of claim 1. delete delete delete

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