KR102438592B1 - Manufacturing method of fruit puree - Google Patents

Abstract

A method for preparing fruit puree is provided. Specifically, the manufacturing method of the fruit puree comprises the first step of peeling the washed fruit, immersing the peeled fruit in a syrup containing red bellflower concentrate and low-temperature aging at a temperature of 1 to 3° C. for 5 to 10 hours. It characterized in that it comprises a third step of sterilizing the second step and the aged fruit.

Description

Manufacturing method of fruit puree

The present invention relates to a method for producing fruit puree, and more particularly, to a method for producing fruit puree in which peeled fruits are aged in a syrup containing red bellflower concentrate at a low temperature to improve health functionality and flavor.

Puree is a type of food that can be stored for a long time by pulverizing fruits to form juice and flesh and sterilizing them as one of the methods for storing fruits. The stored puree was also used as an intermediate material for various foods, but recently, the puree itself is being manufactured to be eaten directly. Accordingly, research on fruit puree that can enhance flavor and health functionality as well as the inherent taste and nutrition of fruits is being conducted.

Bellflower is a perennial herb of the bellflower family, and is mainly used by peeling the root or drying the root as it is. Bellflower contains various ingredients such as saponin, inulin, arginine, flavonoids, glutamate, vitamins, and polyphenols, and has been used as a food and medicine since ancient times. is also used in a variety of ways.

In general, red bellflower is manufactured by repeating the steaming process of steaming and drying the bellflower several times. have. In addition, red bellflower can enhance sweet and savory umami by reducing the inherent bitter taste of bellflower through the steaming process. Recently, as interest in health and well-being food increases, health drinks including red bellflower, and related foods such as puree, are being developed in various ways.

On the other hand, sulfur is one of the six major nutrients necessary for plants along with nitrogen, phosphoric acid, potassium, calcium, and magnesium. to be. In the case of sulfur deficiency, the nitrogen utilization rate of plants of crops is significantly reduced, and protein synthesis necessary for plant growth, particularly, the synthesis of sulfur-containing amino acids methionine, cystine and cysteine is inhibited. That is, in plants, sulfur not only increases the plant's disease tolerance, but also promotes the biosynthesis of useful substances in plants. In particular, it has a net function of promoting the synthesis of sulfur-containing amino acids, increasing the amount of vitamin and protein synthesis, and promoting the production of plant hormones and energy metabolism. .

In addition, dietary sulfur contained in plants is a key component of saponins and is contained in large amounts in wild ginseng and the like. When dietary sulfur is ingested, it is possible to improve respiratory diseases such as rhinitis, and is known to have the effect of enhancing immunity. Accordingly, in recent years, the development of crop cultivation methods using sulfur and health foods using crops with increased sulfur content are continuously being developed.

However, there is a problem that sulfur may cause abdominal pain, indigestion, or allergies, etc., when ingested by food and beverages in excess of a certain amount, or by children, the elderly, or patients with weak immunity.

(Patent No. 0001) Republic of Korea Patent No. 10-2086383 (Patent No. 0002) Republic of Korea Patent No. 10-1992344 (Patent No. 0003) Republic of Korea Patent No. 10-1316434

In order to solve the above problems, the present invention is to provide a method for producing fruit puree that can enhance health functionality by using a supplementary material having nutritional and pharmacological components.

In order to achieve the above object, the present invention provides a first step of peeling the washed fruit, a second step of immersing the peeled fruit in a syrup containing red bellflower concentrate and low temperature aging for 5 to 10 hours at a temperature of 1 to 3 ° C. It provides a method for producing fruit puree comprising the steps of: and a third step of sterilizing the aged fruit by crushing it.

In one embodiment of the present invention, the syrup is characterized in that it is composed of 70 to 80 parts by weight of sugar and 3 to 10 parts by weight of red bellflower concentrate based on 100 parts by weight of water.

In one embodiment of the present invention, the red bellflower concentrate is a first step of forming a red bellflower by repeatedly performing a steaming process of steaming and drying raw sulfur bellflower, and adding water to the red bellflower plant at a temperature of 80 to 90° C. In the second process of hot water extraction for 6 to 10 hours to form a red bellflower extract, 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apple, and 20 parts by weight of blueberries are mixed and pulverized to form an aged liquid A third step of mixing and aging the red bellflower extract and the aged liquid in a ratio of 50:50 to 75:25 to form an aged red bellflower extract and a fourth process of filtering the aged red bellflower extract to separate the filtrate It is characterized in that it is formed through the fifth process of concentration.

In one embodiment of the present invention, the fourth step is characterized in that the aging for 24 to 60 hours at a temperature of 5 to 10 ℃.

In one embodiment of the present invention, the fifth step is characterized in that the concentration to have a sugar content of 60 to 70 Brix at a temperature of 80 to 90 ℃.

According to the method for producing fruit puree of the present invention, the fruit puree is aged in a syrup containing red bellflower concentrate at a low temperature, sulfur and active ingredients unique to red bellflower are added to prevent and treat bronchial diseases, improve constipation, and promote digestion. This increased fruit puree can be provided.

However, the effects of the invention are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a flowchart for explaining a method of manufacturing fruit puree according to an embodiment of the present invention.
Figure 2 is a flow chart for explaining a method for producing a red bellflower concentrate according to an embodiment of the present invention.

Hereinafter, a preferred embodiment of the method for producing fruit puree according to the present invention will be described in detail with reference to the accompanying drawings.

1 is a flowchart for explaining a method of manufacturing fruit puree according to an embodiment of the present invention.

Referring to FIG. 1 , in the method for producing fruit puree of the present invention, in the first step (S10) of peeling the washed fruit, the peeled fruit is immersed in a syrup containing red bellflower concentrate at a temperature of 1 to 3°C. It characterized in that it comprises a second step (S20) of low-temperature aging for 5 to 10 hours and a third step (S30) of sterilizing the aged fruit by crushing it.

That is, the manufacturing method of the fruit puree of the present invention may be to immerse the peeled fruit in a syrup containing the red bellflower concentrate prepared by the method for producing a red bellflower concentrate to be described later, and then ripen at a low temperature to produce fruit puree. Accordingly, the fruit puree can contain various nutritional and pharmacological components derived from the sulfur of the red bellflower concentrate contained in the syrup, and various nutritional and pharmacological ingredients derived from the red bellflower concentrate contained in the syrup to the unique taste and nutrition of the fruit. can be improved In addition, the fruit puree may have effects such as prevention and treatment of bronchial diseases, improvement of constipation, and promotion of digestion by adding vitamins, various minerals, and minerals contained in the fruit.

Specifically, S10 is to peel the washed fruit, and any desired fruit can be used for the fruit. In one embodiment, apples, pears, blueberries, etc. may be used, but the present invention is not limited thereto. The fruit may be used after removing the stem, seeds, ovary or damaged parts during the washing process. Peeling the fruit can be performed using a conventional fruit peeling device.

In S20, the peeled fruit is immersed in the syrup containing the red bellflower concentrate and aged, and may be aged at a low temperature for 5 to 10 hours at a temperature of 1 to 3 ℃.

That is, in the method for producing fruit puree of the present invention, the active ingredient of the fruit can be preserved through the syrup by aging the fruit at a low temperature in the syrup containing the red bellflower concentrate before crushing the fruit, and the taste and nutrition contained in the red bellflower concentrate Since ingredients and pharmacological ingredients can be added, the health functionalities of the manufactured fruit puree can be improved.

The syrup containing the red bellflower concentrate may be a sugar syrup containing the red bellflower concentrate. The sugar component contained in the syrup is mixed with red bellflower concentrate and peeled fruit so that it can ripen well, and the preservation of the manufactured fruit puree can be improved. The syrup may be composed of water, a sugar component and a red bellflower concentrate, and the sugar component may be a material having various sugar components such as sugar, honey, and a sugar substitute. In one embodiment, the syrup containing the red bellflower concentrate may have a sugar content of 40 to 50 brix.

In one embodiment of the present invention, the syrup may be composed of 70 to 80 parts by weight of sugar and 5 to 10 parts by weight of red bellflower concentrate based on 100 parts by weight of water.

When the syrup is composed of less than 70 parts by weight of sugar with respect to 100 parts by weight of water, the preservation of the final product, fruit puree, may be lowered, and the ripening of the red bellflower concentrate and the fruit may not be performed smoothly. In addition, when the syrup is composed of more than 80 parts by weight of sugar with respect to 100 parts by weight of water, the original taste and flavor of the fruit may be reduced due to the high sugar content of the syrup.

When the syrup contains less than 5 parts by weight of the red bellflower concentrate with respect to 100 parts by weight of water, it may not be easy to impart the health functionality of the fruit puree because the red bellflower concentrate is not sufficiently added.

In addition, when the syrup is composed of more than 10 parts by weight of the red bellflower concentrate with respect to 100 parts by weight of water, the bitter taste inherent in the red bellflower concentrate can be strongly felt in the fruit puree, so that the sweetness caused by fruits and syrup is reduced or the red bellflower concentrate Due to the aroma and color of the concentrate, the preference of drinkers may be lowered.

When the temperature at which the peeled fruit is immersed in the syrup containing the red bellflower concentrate in S20 and the low temperature aging temperature is less than 1 ° C, the peeled fruit or part of the red bellflower concentrate freezes or hardens, and the ripening may not be done smoothly. . In addition, when the low-temperature aging temperature exceeds 3°C, depending on the temperature, depending on the type of peeled fruit, the fruit may turn brown or the taste, color, aroma, etc. may change from the original fruit, so the quality of the fruit puree may be lowered. can

If the time of low-temperature aging by immersing the peeled fruit in the syrup containing the red bellflower concentrate in S20 is less than 5 hours, the ripening is not sufficiently accomplished, and when eating fruit puree, the taste of the syrup containing the red bellflower concentrate may not be harmonious. In addition, when the low-temperature ripening time exceeds 10 hours, the natural texture of the fruit may be reduced due to moisture contained in the syrup, etc. as the aging time increases.

The step S30 may be to sterilize the aged fruit by crushing it. The ripened fruit in S20 may be taken out of the immersion liquid and properly dehydrated, and then the fruit is crushed to have a small size using a conventional crushing device and a filtration device to prepare a puree form. By sterilizing the crushed fruit using a sterilizer, the preservation of fruit puree can be improved.

The puree sterilized in S30 may be cooled at a low temperature for storage and distribution, and after sterilization, may be individually packaged and cooled in a sealed state.

As described above, in the method for producing fruit puree of the present invention, sulfur and unique active ingredients of red bellflower root can be added to the original taste and nutrients of the fruit by using the red bellflower concentrate prepared by the production method of the red bellflower concentrate. Therefore, it is possible to provide a fruit puree with increased health functionalities such as prevention and treatment of bronchial diseases, improvement of constipation, and promotion of digestion.

2 is a flowchart for explaining a method for preparing a red bellflower concentrate according to an embodiment of the present invention.

Referring to FIG. 2 , in the method for producing fruit puree of the present invention, the red bellflower concentrate contained in the syrup may be prepared through the following process.

In an embodiment of the present invention, the red bellflower concentrate is a first step (S21) of forming a red bellflower by repeatedly performing a steaming process of steaming and drying raw sulfur bellflower, 80 to 90 by adding water to the red bellflower In the second step (S22) of forming a red bellflower extract by hot water extraction at a temperature of ℃ for 6 to 10 hours, 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples and 20 parts by weight of blueberries are mixed, A third step of pulverizing to form an aged liquid (S23), a fourth step of mixing and aging the red bellflower extract and the aged liquid in a ratio of 50:50 to 75:25 to form an aged red bellflower extract (S24) And it may be formed through a fifth step (S25) of filtering the fermented red bellflower to separate and concentrate the filtrate. That is, the red bellflower concentrate contained in the syrup of the present invention may be to use red bellflower formed by vaporizing sulfur bellflower.

Specifically, S21 may be to form a red bellflower by repeatedly performing a steaming process of steaming and drying raw sulfur bellflower. Specifically, fresh sulfur bellflower can be used commercially available raw sulfur bellflower, or can be directly cultivated and used. For example, the cultivation of live sulfur bellflower can use various fertilization methods, and specifically, 4kg/990m ² of dietary sulfur is treated in the soil before sowing, once, and fermented detoxifying sulfur (containing actinomycetes) within 10 days after planting of bellflower. ) at 1kg/990m ² , and then side fertilize once, 1kg/990m ² of sulfur is sprayed on the side three more times per month to grow live sulfur bellflower.

As such raw sulfur bellflower is supplied with sufficient sulfur for the growth of bellflower, the biosynthesis of useful substances in the bellflower is promoted. In particular, it can promote the synthesis of sulfur-containing amino acids, increase the amount of vitamin and protein synthesis, and promote the production of plant hormones and energy metabolism. It can be grown as fresh sulfur bellflower containing a large amount of unique nutritional and pharmacological components of bellflower.

After washing the above-mentioned raw sulfur bellflower, it is possible to perform a vaporization process of steaming and drying using a conventional steaming device and drying device. In one embodiment, the steaming process of the raw sulfur bellflower may be performed about 2 to 4 times. The vaporization process temperature and vaporization process time of fresh sulfur bellflower may be performed with reference to the general vaporization conditions of bellflower, and the vaporization process time may vary depending on the amount of fresh sulfur bellflower. The raw sulfur bellflower may be fermented and matured through repeated evaporation processes to form red bellflower. Fermented and aged red bellflower can maximize the inherent efficacy of raw sulfur bellflower because the saponin content of raw sulfur bellflower is increased. In addition, it is possible to improve the taste and flavor of food containing red bellflower while removing the pungent taste inherent in raw sulfur bellflower and feeling sweet and savory.

The S22 is to extract the red bellflower with hot water to form a red bellflower extract, specifically, put the red bellflower in an extractor, put water in the extractor, and heat at a temperature of 80 to 90° C. for 6 hours to 10 hours. have. The red bellflower extract formed through hot water extraction may contain a large amount of active ingredients contained in the red bellflower plant.

When the hot water extraction temperature of the red bellflower is less than 80° C., the active ingredient of the red bellflower may not be smoothly extracted. When the hot water extraction temperature of the red bellflower extract exceeds 90 ℃, the content of the active ingredient may be reduced as a part of the red bellflower extract is evaporated and may be denatured by heat, so performing hot water extraction within the above-described temperature range can

If the hot water extraction time of the red bellflower is less than 6 hours, various components are not sufficiently extracted from the red bellflower, and thus the quality of the final product, the red bellflower concentrate, may be lowered. When the hot water extraction time of the red bellflower branch exceeds 10 hours, the tissues of the red bellflower branch are dispersed and dispersed in the red bellflower hot water extract to form a foreign matter, or the physical properties of the final product, the red bellflower concentrate, may be affected.

The S23 may be to form a ripened liquid by mixing and grinding 30 parts by weight of broccoli, 20 parts by weight of apples, and 20 parts by weight of blueberries with respect to 30 parts by weight of cabbage. That is, in S23, the red bellflower extract formed by vaporizing raw sulfur bellflower extract relieves diseases such as indigestion caused by the sulfur contained in the red bellflower extract, and the red bellflower concentrate can be used to prepare an aged liquid for facilitating digestion and absorption. . The aged liquid contains cabbage, broccoli, apple, and blueberry unique nutrients, taste and flavor, so that it is possible to improve all of the health functionalities, taste and flavor of the final product, red bellflower concentrate.

Specifically, the vitamin U component contained in cabbage has a gastric ulcer treatment effect and is known to play a role in helping cells in the gastrointestinal tract. Accordingly, the cabbage is added to the ripening solution to prevent indigestion caused by sulfur (or dietary sulfur) contained in the red bellflower extract, etc., and to increase the digestibility of drinkers and eaters who ate and ate the red bellflower concentrate.

When the cabbage is included in less than 30 parts by weight based on 100 parts by weight of the total weight of the aged liquid, it may be difficult to implement the effect of preventing indigestion. In addition, when the cabbage is contained in more than 30 parts by weight based on 100 parts by weight of the total weight of the aged liquid, the sugar content and physical properties of the final product, red bellflower concentrate, may be affected due to the moisture contained in the cabbage.

In addition, broccoli is a dark green vegetable belonging to the Mustard family, which is rich in antioxidants such as vitamin C and beta-carotene. it is known Accordingly, the broccoli can be added to the aged liquid to prevent indigestion caused by the sulfur contained in the red bellflower extract, etc., and to increase the digestibility of drinkers who have consumed the red bellflower concentrate.

When the broccoli is included in less than 30 parts by weight with respect to 30 parts by weight of the cabbage, it may be difficult to exhibit the desired effect of improving indigestion. When the broccoli is included in more than 30 parts by weight with respect to 30 parts by weight of the cabbage, the taste of the broccoli is strongly felt, and thus consumer preference may be lowered.

In addition, apples contain a large amount of pectin, which can help activate gastric juice and improve symptoms such as constipation due to smooth intestinal activity. Accordingly, the apple can be added to the ripening liquid to prevent indigestion caused by the sulfur contained in the red bellflower extract and to increase the digestibility of the drinkers and eaters who ate the red bellflower concentrate. In addition, it is possible to improve the quality of the red bellflower concentrate by adding the unique taste, aroma and flavor of apples.

It may be preferable that 20 parts by weight of the apple is included with respect to 30 parts by weight of the cabbage. When the apple is included in excess of 20 parts by weight based on 30 parts by weight of the cabbage, the overall sugar content is increased, which may affect consumer preference.

In addition, blueberries contain fiber, antioxidants, and polyphenols, which are antioxidants, so they have an excellent effect on digestion and are known to activate friendly bacteria in the digestive system. Accordingly, the blueberry is added to the aged liquid to prevent indigestion caused by the sulfur contained in the red bellflower extract, etc., and to increase the digestibility of drinkers who have consumed the red bellflower concentrate, You can add flavor.

It may be preferable to include 20 parts by weight of the blueberry based on 30 parts by weight of the cabbage. When the blueberry is added in excess of 20 parts by weight with respect to 30 parts by weight of the cabbage, sweet or sour taste may be slightly generated, thereby lowering consumer preference.

The S24 may be mixing the red bellflower extract prepared in S22 and the aging liquid prepared in S23 to ripen the red bellflower extract. The red bellflower ripening liquid formed in S40 may contain both a sulfur (or dietary sulfur) component derived from the red bellflower extract and various active ingredients to aid digestion derived from the aged liquid. In addition, as the various nutritional and pharmacological components contained in the red bellflower extract and the aged liquid are concentrated through the aging process, the efficacy according to each component can be enhanced.

In one embodiment, the red bellflower extract and the aged liquid may be mixed in a ratio of 50:50 to 75:25. As it is mixed at the above-mentioned mixing ratio, the aging efficiency can be increased and the unique taste and flavor of the red bellflower extract can be maintained. In detail, refer to Examples and Experimental Examples to be described later.

In an embodiment of the present invention, the red bellflower extract and the aging liquid may be mixed in S24 and aged at a temperature of 5 to 10° C. for 24 to 60 hours. When the aging temperature is less than 5 ℃, the aging efficiency may be lowered because the aging is not performed smoothly. When the aging temperature exceeds 10° C., crushed apples, crushed blueberries, etc. constituting the aging liquid may be discolored or taste may change due to the high temperature.

In addition, when the aging time is performed for less than 24 hours, due to the short aging time, the aged liquid and the red bellflower extract are not sufficiently aged, which may affect the taste and quality of the final product, the red bellflower extract. When it is carried out for more than 60 hours, which is the aging time, the color of the crushed apples constituting the aged liquid contained in the aged liquid is changed to brown, and the taste, aroma, color and overall flavor of the red bellflower concentrate may be affected.

Referring to Figure 1, the step S25 may be to form a red bellflower concentrate by filtering the red bellflower ripening solution, removing the impurities, separating only the filtrate, and then concentrating the filtrate. The filter may be to use a conventional filtering member, and may be to filter out all the ingredients that can give a foreign feeling contained in the red bellflower ripening liquid.

In one embodiment of the present invention, the filtrate of the red bellflower ripening liquid in S25 may be concentrated to have a sugar content of 60 to 70 Brix at a temperature of 80 to 90 °C. Through the above-described concentration process, the red bellflower ripening liquid is decocted at a temperature where the active ingredient is not denatured, thereby forming a red bellflower concentrate capable of realizing an appropriate level of sugar content, taste and flavor.

When the temperature for concentrating the red bellflower ripening liquid is carried out at a temperature of less than 80° C., the concentration process efficiency may be lowered because the red bellflower ripening liquid must be concentrated for a long time in order to concentrate the red bellflower ripening liquid to have a desired sugar content. When the temperature for concentrating the red bellflower ripening liquid is carried out at a temperature exceeding 90° C., the active ingredient contained in the red bellflower ripening liquid may be thermally denatured, so that the red bellflower ripening liquid is concentrated within the above-described temperature range. it may be to do

When the sugar content of the red bellflower concentrate is less than 60Brix, the inherent bitter taste of the red bellflower concentrate is stronger than the sweetness, so that the preference of drinkers may be lowered. In addition, when the sugar content of the red bellflower concentrate exceeds 70Brix, it may be difficult to satisfy the taste of food and drink for health functional food due to the high sugar content.

According to an embodiment, the process of sterilizing the red bellflower concentrate prepared in S25 may be additionally performed. Specifically, for example, the red bellflower concentrate may be sterilized at 85° C. for 1 to 2 hours.

As described above, the manufacturing method of the red bellflower concentrate of the present invention can increase the sulfur content in the red bellflower concentrate by manufacturing the red bellflower using raw sulfur bellflower, so that it is possible to implement the unique efficacy of sulfur and to improve the health function. Bellflower concentrate can be provided. In addition, it is possible to prevent indigestion that may occur to drinkers and to aid digestion due to the sulfur contained in the red bellflower extract prepared by aging the red bellflower extract using the aged liquid.

Hereinafter, the contents of the experiment using the above-described method for producing fruit puree will be described in detail.

Experiments were presented for evaluation of digestibility and sensory evaluation.

In the case of digestion evaluation, the red bellflower concentrate ((a) experiment and (b) experiment) contained in the syrup prepared by the methods and ratios of Comparative Examples and Examples was fed to 100 adults with no problems in the digestive system for 7 days and then feces Quality changes were analyzed.

Specifically, fecal quality was determined according to the Bristol scoring guidelines below, when feces with scores of 1 and 7 of the Bristol scoring guideline came out at least once in 7 days, X, 2 and 6 scores of feces were 1 for 7 days. If feces with scores of 3 and 5 came out more than once in 7 days, △, if feces with score 3 and 5 came out more than once in 7 days ○, if feces with score 4 came out throughout 7 days were expressed as ◎. The number of occurrences is also indicated.

In the case of sensory evaluation, in order to compare the quality characteristics of the fruit puree prepared by the manufacturing method of fruit puree in the present invention and the red bellflower concentrate contained in the syrup for preparing fruit puree, this experiment was conducted with a graduate student of the Department of Food Science and Technology whose suitability as an inspector was recognized. Sensory evaluation was performed after appropriate training for the purpose of The sensory evaluation items were carried out on a 9-point likert scale, in which the taste, aroma, color, and overall preference of the red bellflower concentrate and fruit puree consumed in accordance with the experimental example were evaluated as 9 points if very good and 1 point if very bad.

(a) Digestive power evaluation and sensory evaluation according to the mixing ratio of red bellflower extract and aged liquid

[Comparative Example 1]

Red bellflower was prepared by washing raw sulfur bellflower and repeating the vaporization process three times. Red bellflower extract was prepared by putting red bellflower in an extractor, adding water 10 times the weight of red bellflower, and heating it at 85° C. for 8 hours. The red bellflower extract was filtered and the filtrate was concentrated to have a sugar content of 65 Brix at 85° C. to prepare a red bellflower concentrate.

[Example 1]

Red bellflower was prepared by washing raw sulfur bellflower and repeating the vaporization process three times. Red bellflower extract was prepared by putting red bellflower in an extractor, adding water 10 times the weight of red bellflower, and heating it at 85° C. for 8 hours.

Based on 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, and 20 parts by weight of pears were prepared and pulverized to prepare a ripening solution. The prepared red bellflower extract and the aged solution were mixed in a ratio of 90:10, aged at 7° C. for 48 hours, filtered, and the filtrate was concentrated to have a sugar content of 65 Brix at 85° C. to prepare a red bellflower concentrate.

[Example 2]

Red bellflower was prepared by washing raw sulfur bellflower and repeating the vaporization process three times. Red bellflower extract was prepared by putting red bellflower in an extractor, adding water 10 times the weight of red bellflower, and heating it at 85° C. for 8 hours.

Based on 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, and 20 parts by weight of pears were prepared and pulverized to prepare a ripening solution. The prepared red bellflower extract and the aged solution were mixed at a ratio of 75:25, aged at 7° C. for 48 hours, filtered, and the filtrate was concentrated to have a sugar content of 65 Brix at 85° C. to prepare a red bellflower concentrate.

[Example 3]

Red bellflower was prepared by washing raw sulfur bellflower and repeating the vaporization process three times. Red bellflower extract was prepared by putting red bellflower in an extractor, adding water 10 times the weight of red bellflower, and heating it at 85° C. for 8 hours.

Based on 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, and 20 parts by weight of pears were prepared and pulverized to prepare a ripening solution. The prepared red bellflower extract and the aged solution were mixed in a ratio of 50:50, aged at 7° C. for 48 hours, filtered, and the filtrate was concentrated to have a sugar content of 65 Brix at 85° C. to prepare a red bellflower concentrate.

[Example 4]

Red bellflower was prepared by washing raw sulfur bellflower and repeating the vaporization process three times. Red bellflower extract was prepared by putting red bellflower in an extractor, adding water 10 times the weight of red bellflower, and heating it at 85° C. for 8 hours.

Based on 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, and 20 parts by weight of pears were prepared and pulverized to prepare a ripening solution. The prepared red bellflower extract and the aged solution were mixed in a ratio of 25:75, aged at 7° C. for 48 hours, filtered, and the filtrate was concentrated to have a sugar content of 65 Brix at 85° C. to prepare a red bellflower concentrate.

[Example 5]

Red bellflower was prepared by washing raw sulfur bellflower and repeating the vaporization process three times. Red bellflower extract was prepared by putting red bellflower in an extractor, adding water 10 times the weight of red bellflower, and heating it at 85° C. for 8 hours.

Based on 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, and 20 parts by weight of pears were prepared and pulverized to prepare a ripening solution. The prepared red bellflower extract and the aged liquid were mixed in a ratio of 10:90, aged at 7 ° C. for 48 hours, filtered, and the filtrate was concentrated to have a sugar content of 65 Brix at 85 ° C. to prepare a red bellflower concentrate.

(a) The mixing ratio of the red bellflower extract and the aged solution prepared in Comparative Example 1 and Examples 1 to 5 performed in the experiment is summarized in Table 1 below.

division
(unit) Red bellflower extract
(parts by weight) ripening liquid
(parts by weight) Comparative Example 1 100 O (added X) Example 1 90 10 Example 2 75 25 Example 3 50 50 Example 4 25 75 Example 5 10 90

(a) The sensory evaluation results of the red bellflower concentrate prepared in Comparative Example 1 and Examples 1 to 5 performed in the experiment are shown in Table 2 below.

division digestibility assessment sensory evaluation fecal quality number taste incense color overall sign Comparative Example 1 ○ 3 6.9 7.1 6.5 6.8 Example 1 ○ 2 7.5 7.3 6.9 7.1 Example 2 ◎ - 8.5 8.4 8.2 8.4 Example 3 ◎ - 8.8 8.9 8.8 8.8 Example 4 ◎ - 7.9 7.7 7.5 7.6 Example 5 ○ One 7.2 7.2 7.3 7.2

Referring to Table 2, it can be seen that the digestive power of the red bellflower concentrate prepared in Examples 2 to 3 is good, and the sensory evaluation score was also high. This is judged to be the result of the difference in the mixing ratio of the aged liquid and red bellflower extract.

First, in the case of Comparative Example 1, feces corresponding to Bristol score 3 or 5 came out 3 times in 7 days, which did not include the ripening liquid, so the sulfur component contained in the red bellflower extract processed with raw sulfur bellflower was digested. deemed to have caused a defect. As for the sensory evaluation score, it can be seen that the overall score was lower than that of other examples as the inherent bitter taste of red bellflower was strongly felt without the aging liquid.

In the case of Example 1, feces corresponding to the Bristol score 3 or 5 came out twice in 7 days, which can be seen as somewhat improved in indigestion compared to Comparative Example 1 as a small amount of the aged liquid was included. . In the sensory evaluation, it is judged that the taste and flavor did not satisfy the taste and flavor of the inspector because the inherent bitter taste of red bellflower extract was felt more strongly than the sweetness of apples and blueberries contained in the aged liquid.

In the case of Example 4, the digestibility evaluation score was good as the amount of the aged liquid increased, but as the taste and aroma of cabbage, broccoli, apple and blueberry contained in the aged liquid became stronger, the unique healthy taste of red bellflower was reduced and leftovers It is judged that the negative preference was shown to be low.

In the case of Example 5, as the content of the aged liquid was much higher than that of the red bellflower extract, the feces corresponding to the Bristol score 3 or 5 were contained in a large amount of the digestion-promoting ingredients derived from cabbage and broccoli constituting the aged liquid. It is judged that it came out once in 7 days.

Therefore, the red bellflower concentrate contained in the syrup used in the preparation of the fruit puree of the present invention, as in Examples 2 to 3, is mixed with the red bellflower extract and the aged liquid in a ratio of 50:50 to 75:25. Aging may be desirable.

(b) Sensory evaluation and digestibility evaluation according to the aging temperature of red bellflower extract and aged liquid

[Comparative Example 2]

Red bellflower was prepared by washing raw sulfur bellflower and repeating the vaporization process three times. Red bellflower extract was prepared by putting red bellflower in an extractor, adding water 10 times the weight of red bellflower, and heating it at 85° C. for 8 hours.

Based on 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, and 20 parts by weight of pears were prepared and pulverized to prepare a ripening solution. The prepared aged liquid and red bellflower extract were mixed in a ratio of 50:50, aged at 2.5° C. for 48 hours, filtered, and the filtrate was concentrated to have a sugar content of 65 Brix at 85° C. to prepare a red bellflower concentrate.

[Example 6]

Red bellflower was prepared by washing raw sulfur bellflower and repeating the vaporization process three times. Red bellflower extract was prepared by putting red bellflower in an extractor, adding water 10 times the weight of red bellflower, and heating it at 85° C. for 8 hours.

Based on 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, and 20 parts by weight of pears were prepared and pulverized to prepare a ripening solution. The prepared aged liquid and red bellflower extract were mixed in a ratio of 50:50, aged at 5 ° C. for 48 hours, filtered, and the filtrate was concentrated to have a sugar content of 65 Brix at 85 ° C. to prepare a red bellflower concentrate.

[Example 7]

Red bellflower was prepared by washing raw sulfur bellflower and repeating the vaporization process three times. Red bellflower extract was prepared by putting red bellflower in an extractor, adding water 10 times the weight of red bellflower, and heating it at 85° C. for 8 hours.

Based on 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, and 20 parts by weight of pears were prepared and pulverized to prepare a ripening solution. The prepared aged liquid and red bellflower extract were mixed in a ratio of 50:50, aged at 10 ° C. for 48 hours, filtered, and the filtrate was concentrated to have a sugar content of 65 Brix at 85 ° C. to prepare a red bellflower extract.

[Example 8]

Red bellflower was prepared by washing raw sulfur bellflower and repeating the vaporization process three times. Red bellflower extract was prepared by putting red bellflower in an extractor, adding water 10 times the weight of red bellflower, and heating it at 85° C. for 8 hours.

Based on 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, and 20 parts by weight of pears were prepared and pulverized to prepare a ripening solution. The prepared aged liquid and the red bellflower extract were mixed in a ratio of 50:50, aged at 13 ° C. for 48 hours, filtered, and the filtrate was concentrated to have a sugar content of 65 Brix at 85 ° C. to prepare a red bellflower extract.

In Comparative Example 2 and Examples 6 to 8, the temperature for mixing and aging the red bellflower extract and the aging liquid is summarized in Table 3 below.

division ripening temperature Comparative Example 2 2.5℃ Example 6 5℃ Example 3 7℃ Example 7 10℃ Example 8 13℃

(b) The results of sensory evaluation of the red bellflower concentrate prepared in Comparative Example 2 and Examples 6 to 8 performed in the experiment are shown in Table 4 below.

division digestibility assessment sensory evaluation fecal quality number taste incense color overall sign Comparative Example 2 ○ 2 7.4 7.2 7.0 7.5 Example 6 ◎ - 8.5 8.4 8.4 8.4 Example 3 ◎ - 8.8 8.9 8.8 8.8 Example 7 ◎ - 8.0 8.1 8.0 8.1 Example 8 ○ One 6.8 6.7 6.6 6.7

Referring to Table 4, the digestion power evaluation and sensory evaluation of Example 3 and Examples 6 to 7 were good. This is considered to be due to the difference in temperature when the red bellflower extract is mixed with the aged liquid when preparing the red bellflower concentrate.

First, in the case of Comparative Example 2, feces corresponding to the Bristol score 3 or 5 came out twice in 7 days, which was not sufficiently suppressed due to the low aging temperature, which did not sufficiently ripen, so that the induction of indigestion due to sulfur was not sufficiently suppressed. can be seen as In the case of sensory evaluation, it can be seen that the overall sensory evaluation score was low because the red bellflower concentrate did not contain the sweet and sour taste of apples and blueberries contained in the ripening liquid because the ripening was not carried out well at low temperatures.

In the case of Example 8, as the aging temperature slightly increases, the physical properties of fruits such as apples and blueberries change and the overall preference appears low while affecting the taste and aroma, and due to the change in the physical properties of the aging liquid, the Bristol score 3 times Or, it is judged that feces corresponding to No. 5 came out once in 7 days.

Therefore, the red bellflower concentrate contained in the syrup used in the manufacturing method of the fruit puree of the present invention is mixed with the red bellflower extract and the ripening liquid to adjust the aging temperature at the time of aging as in Example 3, Examples 6 to 7, It is preferably carried out at 5 to 10 °C.

(c) Sensory evaluation according to the content of red bellflower concentrate in syrup

[Comparative Example 3]

Red bellflower was prepared by washing raw sulfur bellflower and repeating the vaporization process three times. Red bellflower extract was prepared by putting red bellflower in an extractor, adding water 10 times the weight of red bellflower, and heating it at 85° C. for 8 hours.

Based on 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, and 20 parts by weight of pears were prepared and pulverized to prepare a ripening solution. The prepared aged liquid and red bellflower extract were mixed in a ratio of 50:50, aged at 7 ° C. for 48 hours, filtered, and the filtrate was concentrated to have a sugar content of 65 Brix at 85 ° C. to prepare a red bellflower extract.

After removing the stem, seeds and ovary of the pear, it was washed and peeled. A syrup was prepared by mixing 75 parts by weight of sugar with respect to 100 parts by weight of water. The peeled pears were immersed in syrup and aged at 2°C for 8 hours at low temperature. The aged pears were taken out of the immersion solution, crushed using a grinder and a filter, and then sterilized using an ultrasonic sterilizer to prepare fruit puree.

[Example 9]

Red bellflower was prepared by washing raw sulfur bellflower and repeating the vaporization process three times. Red bellflower extract was prepared by putting red bellflower in an extractor, adding water 10 times the weight of red bellflower, and heating it at 85° C. for 8 hours.

Based on 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, and 20 parts by weight of pears were prepared and pulverized to prepare a ripening solution. The prepared aged liquid and red bellflower extract were mixed in a ratio of 50:50, aged at 7 ° C. for 48 hours, filtered, and the filtrate was concentrated to have a sugar content of 65 Brix at 85 ° C. to prepare a red bellflower extract.

After removing the stem, seeds and ovary of the pear, it was washed and peeled. A syrup was prepared by mixing 75 parts by weight of sugar and 1 part by weight of red bellflower concentrate with respect to 100 parts by weight of water. The peeled pears were immersed in syrup and aged at 2°C for 8 hours at low temperature. The aged pears were taken out of the immersion solution, crushed using a grinder and a filter, and then sterilized using an ultrasonic sterilizer to prepare fruit puree.

[Example 10]

Red bellflower was prepared by washing raw sulfur bellflower and repeating the vaporization process three times. Red bellflower extract was prepared by putting red bellflower in an extractor, adding water 10 times the weight of red bellflower, and heating it at 85° C. for 8 hours.

Based on 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, and 20 parts by weight of pears were prepared and pulverized to prepare a ripening solution. The prepared aged liquid and red bellflower extract were mixed in a ratio of 50:50, aged at 7 ° C. for 48 hours, filtered, and the filtrate was concentrated to have a sugar content of 65 Brix at 85 ° C. to prepare a red bellflower extract.

After removing the stem, seeds and ovary of the pear, it was washed and peeled. A syrup was prepared by mixing 75 parts by weight of sugar and 5 parts by weight of red bellflower concentrate with respect to 100 parts by weight of water. The peeled pears were immersed in syrup and aged at 2°C for 8 hours at low temperature. The aged pears were taken out of the immersion solution, crushed using a grinder and a filter, and then sterilized using an ultrasonic sterilizer to prepare fruit puree.

[Example 11]

Red bellflower was prepared by washing raw sulfur bellflower and repeating the vaporization process three times. Red bellflower extract was prepared by putting red bellflower in an extractor, adding water 10 times the weight of red bellflower, and heating it at 85° C. for 8 hours.

Based on 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, and 20 parts by weight of pears were prepared and pulverized to prepare a ripening solution. The prepared aged liquid and red bellflower extract were mixed in a ratio of 50:50, aged at 7 ° C. for 48 hours, filtered, and the filtrate was concentrated to have a sugar content of 65 Brix at 85 ° C. to prepare a red bellflower extract.

After removing the stem, seeds, and ovary of the pear, it was washed and peeled. A syrup was prepared by mixing 75 parts by weight of sugar and 7 parts by weight of red bellflower concentrate with respect to 100 parts by weight of water. The peeled pears were immersed in syrup and aged at 2°C for 8 hours at low temperature. The aged pears were taken out of the immersion solution, crushed using a grinder and a filter, and then sterilized using an ultrasonic sterilizer to prepare fruit puree.

[Example 12]

Red bellflower was prepared by washing raw sulfur bellflower and repeating the vaporization process three times. Red bellflower extract was prepared by putting red bellflower in an extractor, adding water 10 times the weight of red bellflower, and heating it at 85° C. for 8 hours.

Based on 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, and 20 parts by weight of pears were prepared and pulverized to prepare a ripening solution. The prepared aged liquid and red bellflower extract were mixed in a ratio of 50:50, aged at 7 ° C. for 48 hours, filtered, and the filtrate was concentrated to have a sugar content of 65 Brix at 85 ° C. to prepare a red bellflower extract.

After removing the stem, seeds and ovary of the pear, it was washed and peeled. A syrup was prepared by mixing 75 parts by weight of sugar and 10 parts by weight of red bellflower concentrate with respect to 100 parts by weight of water. The peeled pears were immersed in syrup and aged at 2°C for 8 hours at low temperature. The aged pears were taken out of the immersion solution, crushed using a grinder and a filter, and then sterilized using an ultrasonic sterilizer to prepare fruit puree.

[Example 13]

Red bellflower was prepared by washing raw sulfur bellflower and repeating the vaporization process three times. Red bellflower extract was prepared by putting red bellflower in an extractor, adding water 10 times the weight of red bellflower, and heating it at 85° C. for 8 hours.

Based on 30 parts by weight of cabbage, 30 parts by weight of broccoli, 20 parts by weight of apples, and 20 parts by weight of pears were prepared and pulverized to prepare a ripening solution. The prepared aged liquid and red bellflower extract were mixed in a ratio of 50:50, aged at 7 ° C. for 48 hours, filtered, and the filtrate was concentrated to have a sugar content of 65 Brix at 85 ° C. to prepare a red bellflower extract.

After removing the stem, seeds, and ovary of the pear, it was washed and peeled. A syrup was prepared by mixing 75 parts by weight of sugar and 15 parts by weight of red bellflower concentrate with respect to 100 parts by weight of water. The peeled pears were immersed in syrup and aged at 2°C for 8 hours at low temperature. The aged pears were taken out of the immersion solution, crushed using a grinder and a filter, and then sterilized using an ultrasonic sterilizer to prepare fruit puree.

In Comparative Example 3 and Examples 9 to 13, the ratio of sugar and red bellflower concentrate to 100 parts by weight of water when preparing the syrup is shown in Table 5 below.

division
(unit) water
(parts by weight) sugar
(parts by weight) Red Bellflower Concentrate
(parts by weight) Comparative Example 3 100 75 O (not added) Example 9 100 75 One Example 10 100 75 5 Example 11 100 75 7 Example 12 100 75 10 Example 13 100 75 15

(c) The sensory evaluation results of the fruit purees prepared in Comparative Example 3 and Examples 9 to 13 performed in the experiment are shown in Table 6 below.

division Item taste incense color overall symbolism Comparative Example 3 6.9 6.8 6.7 6.8 Example 9 6.9 7.0 7.1 7.0 Example 10 8.1 8.2 8.1 8.1 Example 11 8.9 8.8 8.9 8.9 Example 12 8.6 8.5 8.4 8.5 Example 13 7.7 7.2 7.3 7.3

Referring to Table 6, the experimental results showed that the sensory evaluation scores of Examples 10 to 12 were high, and among them, the sensory evaluation score of Example 11 was the highest. Examining the evaluation of the inspectors for Example 11, it was evaluated that the syrup contained the red bellflower concentrate properly and went well with the original taste and flavor of the fruit.

In the case of Comparative Example 3, it can be seen that the sensory evaluation score was lower than that of the other examples because the taste of a typical fruit puree was realized by using a syrup containing a common sugar component.

In the case of Example 9, the content of the red bellflower concentrate was small, so it smelled a little, but the taste was not felt much, so it can be seen that it did not satisfy the expectations of the inspector.

In the case of Example 13, as the content of the red bellflower concentrate increased, the inherent bitter taste of the red bellflower concentrate was strongly felt, and it was determined that the overall preference such as the inherent sweetness, flavor, and color of fruit puree was lowered.

Therefore, when preparing the fruit puree of the present invention, as for the red bellflower concentrate contained in the syrup, as in Examples 10 to 12, it is preferable to mix 5 to 10 parts by weight of the red bellflower concentrate with respect to 100 parts by weight of water.

As such, the technical configuration of the present invention described above will be understood by those skilled in the art to which the present invention pertains to be implemented in other specific forms without changing the technical spirit or essential features of the present invention.

Therefore, the embodiments described above are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims rather than the above detailed description, the meaning and scope of the claims, and All changes or modifications derived from the equivalent concept should be construed as being included in the scope of the present invention.

Claims (5)

A first step of peeling the washed fruit;
A second step of immersing the peeled fruit in a syrup containing red bellflower concentrate and low-temperature aging at a temperature of 1 to 3° C. for 5 to 10 hours; And
A third step of sterilizing the aged fruit by crushing it;
The red bellflower concentrate,
A first step of forming red bellflower by repeating the steaming process of steaming and drying raw sulfur bellflower;
a second step of adding water to the red bellflower seed and extracting it with hot water at a temperature of 80 to 90° C. for 6 to 10 hours to form a red bellflower extract;
A third step of mixing and pulverizing 30 parts by weight of broccoli, 20 parts by weight of apples and 20 parts by weight of blueberries with respect to 30 parts by weight of cabbage;
a fourth step of mixing and aging the red bellflower extract and the aged liquid in a ratio of 50:50 to 75:25 to form an aged red bellflower extract; and
A method for producing fruit puree, characterized in that it is formed through a fifth step of filtering the red bellflower ripening solution to separate and concentrate the filtrate. The method of claim 1,
The syrup is a method of producing fruit puree, characterized in that it consists of 70 to 80 parts by weight of sugar and 3 to 10 parts by weight of red bellflower concentrate based on 100 parts by weight of water. delete The method of claim 1,
The fourth process is
A method for producing fruit puree, characterized in that it is aged for 24 to 60 hours at a temperature of 5 to 10°C. The method of claim 1,
The fifth step is
A method for producing fruit puree, characterized in that it is concentrated to have a sugar content of 60 to 70 Brix at a temperature of 80 to 90°C.

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