KR102596424B1 - Manufacturing method of mandarin dessert - Google Patents

Abstract

The present invention relates to a method of manufacturing a tangerine dessert, and more specifically, an ice cream interposition step of inserting ice cream into a container, and a plain yogurt interposition step of interposing plain yogurt at the edge of the container containing ice cream through the ice cream interposition step. , a dried tangerine powder interposition step in which dried tangerine powder is sprinkled in a container with plain yogurt interposed through the plain yogurt interposition step, and a dried tangerine is interposed in the center of the container in which the dried tangerine powder is interposed through the dried tangerine powder intercalation step. It consists of a dried tangerine insertion step and a honey mixture insertion step of inserting a honey mixture into a container containing dried tangerines through the dried tangerine insertion step.
The tangerine dessert produced through the above process not only shows excellent preference, but also contains a large amount of vitaminin and lactic acid bacteria, but has a low sugar content, thereby improving the health of the eater.

Description

Manufacturing method of tangerine dessert {MANUFACTURING METHOD OF MANDARIN DESSERT}

The present invention relates to a method of manufacturing a tangerine dessert, and more specifically, to a tangerine dessert that not only has excellent preference, but also contains a large amount of vitaminin and lactic acid bacteria, but has a low sugar content, which has the effect of improving the health of the eater. It relates to the manufacturing method.

Dessert refers to fruits or confectionery consumed after a meal. Recently, the types have gradually diversified to include not only fruits and confectionery, but also ice cream, yogurt, cakes, puddings, dairy products, and jellies.

Recently, when modern people purchase desserts, they are not simply satisfied with the taste or high-quality ingredients, but there is an increasing desire to purchase desserts that have excellent taste and use high-quality ingredients while also having an excellent appearance.

Meanwhile, tangerines are an evergreen small tree of the Rutaceae family distributed in Korea, China, Japan, and Southeast Asia. In Korea, they are mainly cultivated on Jeju Island. These tangerines are mainly consumed raw or by boiling tea with dried peels, and contain nicotinic acid. It contains a large amount of (niacin), sodium, sugar, retinol, vitamins A and C, iron, phosphorus, potassium, calcium or sugar, etc., and helps smooth metabolism, strengthen skin and mucous membranes, and prevent colds in winter. It is a fruit that is effective for arteriosclerosis, digestive disorders, fatigue recovery, and skin care.

According to the standard standard, these tangerines are classified in order according to diameter and weight, from 'No. 1', which is less than 51 mm, to 'No. 9', which is 71 mm or more. In the case of Jeju Island, small tangerines of 'Division 1' or smaller and larger tangerines of 'Division 9' or larger are classified as non-commodity tangerines that must not be distributed outside of Jeju Island in accordance with relevant ordinances for quality control and quantity control of tangerines. Distribution is prohibited, and 'No. 2' is not actually sold directly due to its small size, but is mainly sold for processing or discarded in tangerine fields.

In addition, when tangerines are shipped, a large amount of non-commodity tangerines that are damaged and in poor condition, i.e., have low commercial value, are discarded. Therefore, there is a need for a plan to utilize these tangerines classified as non-commodity that do not generate income for tangerine farmers. .

Therefore, efforts are being made to manufacture desserts using tangerines. Conventionally, in the case of desserts using tangerines, the sugar content is high in order to improve preference by offsetting the sour taste of tangerines, which has a negative impact on the health of eaters. There was a problem.

Korean Patent Registration No. 10-0299674 (2001.06.11.) Korean Patent Registration No. 10-1785867 (2017.09.29.)

The purpose of the present invention is to provide a method for producing a tangerine dessert that not only has excellent palatability, but also contains a large amount of vitaminin and lactic acid bacteria, but has a low sugar content, thereby improving the health of eaters.

The purpose of the present invention is to provide an ice cream interposition step of interposing ice cream in a container, a plain yogurt interposition step of inserting plain yogurt at the edge of a container containing ice cream through the ice cream interposition step, and a plain yogurt interposition step of interposing plain yogurt through the plain yogurt interposition step. A dried tangerine seedling step of rooting dried tangerine seedlings in an interposed container, a dried tangerine seeding step of interposing dried tangerines in the center of a container in which dried tangerine seedlings are interposed through the dried tangerine seeding step, and the dried tangerine seeding step. This is achieved by providing a method for manufacturing a tangerine dessert, which is characterized in that it consists of a honey mixture step of placing a honey mixture in a container containing dried tangerines.

According to a preferred feature of the present invention, compared to 100 parts by weight of the ice cream, the plain yogurt is 40 to 45 parts by weight, the dried tangerine powder is 10 to 20 parts by weight, the dried tangerines are 15 to 20 parts by weight, and the honey mixture is 3. It is supposed to contain from 5 parts by weight.

According to a more preferred feature of the present invention, the dried tangerine powder is prepared by putting dried tangerines into a crushing device and pulverizing them into particle sizes of 1 to 3 centimeters.

According to a more preferred feature of the present invention, the dried tangerines are manufactured by freeze-drying the tangerines, and in the freeze-drying, the tangerines are rapidly frozen at a temperature of -55 to -45°C, and the tangerines are cooled to 40 to 48°C at a temperature of 30 to 40°C. It is manufactured by vacuum drying for a period of time.

According to an even more preferred feature of the present invention, the acidity of the tangerine is adjusted to 6.5 to 7.0 by mixing sodium carbonate or sodium bicarbonate.

According to an even more preferred feature of the present invention, the honey mixture consists of honey, stevia and L-arabinose.

According to an even more preferred feature of the present invention, the honey mixture is composed of 100 parts by weight of honey, 1 to 5 parts by weight of stevia, and 20 to 40 parts by weight of L-arabinose.

The method for producing a tangerine dessert according to the present invention not only shows excellent preference, but also has the excellent effect of providing a tangerine dessert that contains a large amount of vitaminin and lactic acid bacteria, but has a low sugar content, thereby improving the health of the eater. indicates.

Figure 1 is a flowchart showing a method of manufacturing a tangerine dessert according to the present invention.
Figure 2 is a photograph showing a tangerine dessert prepared through Example 1 of the present invention.

Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but are intended to be described in detail so that those skilled in the art can easily practice the invention. This does not mean that the technical idea and scope of the present invention are limited.

The method of manufacturing a tangerine dessert according to the present invention includes an ice cream interposition step (S101) of interposing ice cream in a container, and a plain yogurt interposition step of interposing plain yogurt at the edge of the container containing ice cream through the ice cream interposition step (S101). (S103), root the dried tangerine powder in a container containing plain yogurt through the plain yogurt interposition step (S103), dry tangerine powder interposition step (S105), and dry tangerine powder through the dried tangerine powder interposition step (S105). A dried tangerine insertion step (S107) in which dried tangerines are inserted in the center of a container in which the fruit is interposed, and a honey mixture insertion step (S109) in which a honey mixture is inserted in a container in which dried tangerines are interposed through the dried tangerine insertion step (S107). It comes true.

The ice cream insertion step (S101) is a step of inserting ice cream into a container. The type of ice cream is not particularly limited and any ice cream can be used, but it is preferably made of vanilla ice cream containing relatively less sweetness or additives.

The yogurt interposition step (S103) is a step of inserting plain yogurt at the edge of the container in which the ice cream is interposed through the ice cream interposition step (S101). Through the ice cream interposition step (S101), plain yogurt is added to 100 parts by weight of ice cream. It is preferable to include 40 to 45 parts by weight.

The plain yogurt not only has excellent preference, but also contains various lactic acid bacteria, which plays a role in improving the health of eaters. Greek yogurt can also be used instead of the plain yogurt.

In the yogurt insertion step (S103), if the amount of plain yogurt is less than 40 parts by weight, the preference of the produced dessert and the effect of improving the health of the eater are minimal, and if the amount of plain yogurt is more than 45 parts by weight, the above effect is undesirable because it increases manufacturing costs without significantly improving it and may actually reduce preference.

The dried tangerine powder insertion step (S105) is a step of sprinkling dried tangerine powder into a container containing plain yogurt through the plain yogurt insertion step (S103). Through the plain yogurt insertion step (S103), the plain yogurt It is preferable to mix 10 to 20 parts by weight of dried tangerine powder with respect to 100 parts by weight of ice cream contained in the container.

The dried tangerine powder not only improves the preference of the tangerine dessert produced through the present invention, but also improves the appearance quality, and is rich in vitamins, thereby improving the health of eaters.

In the dried tangerine powder intervention step (S105), if the content of the dried tangerine powder is less than 10 parts by weight, the above effect is minimal, and if the content of the dried tangerine powder exceeds 20 parts by weight, the effect is not significantly improved. This is undesirable because the texture and preference of the dessert produced through the present invention may be reduced.

In addition, the dried tangerine powder is preferably produced by putting dried tangerines into a grinding device and pulverizing them into a particle size of 1 to 3 centimeters. The dried tangerine powder showing the above particle size has not only taste and texture, but also excellent appearance quality. It serves to ensure that the dessert representing is provided.

At this time, the dried tangerines are manufactured by removing the peel of the tangerines and then freeze-drying them. In the freeze-drying, the tangerines from which the peels have been removed are rapidly frozen at a temperature of -55 to -45°C, and then dried at a temperature of 30 to 40°C and 40 to 40°C. It is preferably prepared by vacuum drying for 48 hours.

Dried tangerines manufactured through the above process are dried to the inside of the tangerines, giving them a crispy texture.

The tangerines are preferably made of tangerines, and it is more preferable that sodium carbonate or sodium bicarbonate is mixed so that the acidity is adjusted to 6.5 to 7.0. Sodium carbonate or sodium bicarbonate is mixed as described above so that the acidity is adjusted to 6.5 to 7.0. If controlled, even if immature citrus fruit is used, the sour taste due to strong acidity is reduced and preference can be improved.

The lower tangerine is rich in vitamin C, citric acid, and minerals, and has the effect of improving digestion. The sugar mixture improves preference by offsetting the unique bitter taste of the lower tangerine, but has a lower sugar content compared to sugar. It has the effect of improving the health of eaters.

The dried tangerine insertion step (S107) is a step of inserting the dried tangerine in the center of the container in which the dried tangerine portion is inserted through the dried tangerine portion insertion step (S105), and is inserted into the container through the ice cream insertion step (S101). It is preferable to use 15 to 20 parts by weight of dried tangerines based on 100 parts by weight of ice cream.

Since the dried tangerines are manufactured through the process of freeze-drying, not only do they exhibit excellent texture by providing a crispy texture even to the inside of the tangerines, but their appearance quality is improved to provide a tangerine dessert with excellent marketability. If the content of the dried tangerines is less than 15 parts by weight, the above effect is minimal, and if the content of the dried tangerines exceeds 20 parts by weight, the volume of the dried tangerines is too large and the dried tangerines are not properly visible, which reduces the marketability of the tangerine dessert. It is undesirable because it can happen.

At this time, the manufacturing method of the dried tangerines, the type of tangerines, the processing process, etc. are the same as those described in the dried tangerine dividing step (S105), so description thereof will be omitted.

The honey mixture insertion step (S109) is a step of inserting a honey mixture into a container containing dried tangerines through the dried tangerine insertion step (S107), and 100 weight of ice cream contained in the container through the ice cream insertion step (S101). It is preferable that the honey mixture is comprised of 3 to 5 parts by weight.

The honey mixture adds sweetness to the tangerine dessert prepared through the present invention, thereby improving palatability, while also improving the health of the eater due to the low content of the sugar mixture.

At this time, the honey mixture is composed of honey, stevia, and L-arabinose, and is preferably composed of 100 parts by weight of honey, 1 to 5 parts by weight of stevia, and 20 to 40 parts by weight of L-arabinose.

The honey contains various nutrients and antioxidants such as phenolic acids and flavonoids, which prevents skin aging and prevents and improves cardiovascular diseases such as type 2 diabetes and heart disease.

In addition, the stevia contains 1 to 5 parts by weight, and has a higher sugar content than white sugar, but does not cause obesity due to the low sugar content, and also has an inflammation-improving effect. If the stevia content is less than 10 parts by weight, the above The effect is minimal, and if the content of stevia exceeds 20 parts by weight, the sweetness of the tangerine dessert may increase excessively due to the inclusion of the honey mixture, which may reduce the preference, which is not desirable.

In addition, the L-arabinose contains 20 to 40 parts by weight, and is a type of sugar contained in plants such as beet or corn hulls, and is a natural ingredient widely distributed in nature. It provides a sweet taste to the tangerine dessert prepared through the present invention. In addition, it inhibits the absorption of sugar components into the body by inhibiting the action of sucrase, a digestive enzyme in the small intestine, thereby suppressing the rise in blood sugar levels and providing a diet effect.

In addition, L-arabinose plays a role in slowing down the digestion of carbohydrates by suppressing the activity of alpha-amylase, which is involved in the decomposition of carbohydrates in the body, so it not only regulates blood sugar levels, but also prevents a surge in insulin. Shows effect.

In addition, since the L-arabinose is not absorbed in the human intestine and can be used by probiotics such as bifidobacteria, it has the potential to multiply probiotics, regulate the balance of intestinal microorganisms, and , It improves and prevents constipation and removes intestinal toxins to improve intestinal health.

If the content of L-arabinose is less than 20 parts by weight, the effect is minimal, and if the content of L-arabinose exceeds 40 parts by weight, the effect is not significantly improved and the manufacturing cost is excessively increased. It is not desirable.

In addition, if the content of the honey mixture is less than 3 parts by weight, the effect is minimal, and if the content of the honey mixture exceeds 5 parts by weight, the effect is not significantly improved, but the sweetness of the tangerine dessert increases excessively, decreasing the preference. This is undesirable because it decreases.

After going through the honey mixture insertion step (S109), the production of the tangerine dessert according to the present invention is completed. The appearance quality can be further improved through the process of decorating the finished tangerine dessert by inserting citrus leaves or camellia leaves on the top of the tangerine. You can.

Hereinafter, the method for producing a tangerine dessert according to the present invention and the physical properties of the tangerine dessert produced by the method will be described using examples.

<Production Example 1> Production of dried tangerines

After removing the peel of Jeju tangerines (low tangerines), they were dried with hot air at a temperature of 70°C and humidity of 20% for 25 hours, and then aged at a low temperature for 8 hours at a temperature of 45°C and humidity of 70% to prepare dried tangerines.

<Preparation Example 2> Preparation of dried tangerine powder

The dried tangerines prepared in Preparation Example 1 were put into a grinding device and crushed to a particle size of 1 to 3 centimeters to prepare dried tangerine powder.

<Preparation Example 3> Preparation of honey mixture

A honey mixture was prepared by mixing 100 parts by weight of honey, 3 parts by weight of stevia, and 30 parts by weight of L-arabinose.

<Example 1>

100 parts by weight of ice cream (vanilla flavor) was placed in a container (shaved ice cup), 42.5 parts by weight of plain yogurt was placed on the edge of the container containing the ice cream, and 15 parts by weight of the dried tangerine powder prepared through Preparation Example 2 was evenly sprinkled and dried. After placing 18 parts by weight of the dried tangerines prepared through Preparation Example 1 in the center of the container in which the tangerine powder was sprinkled, 4 parts by weight of the honey mixture prepared through Preparation Example 3 was evenly sprinkled to prepare a tangerine dessert, and then the dried tangerines were prepared. The tangerine dessert was completed by inserting a tangerine leaf on the top.

<Example 2>

100 parts by weight of ice cream (vanilla flavor) was placed in a container (shaved ice cup), 40 parts by weight of plain yogurt was placed on the edge of the container containing the ice cream, and 10 parts by weight of the dried tangerine powder prepared through Preparation Example 2 was evenly sprinkled and dried. After placing 15 parts by weight of the dried tangerines prepared through Preparation Example 1 in the center of the container where the tangerine powder was sprinkled, 3 parts by weight of the honey mixture prepared through Preparation Example 3 was evenly sprinkled to prepare a tangerine dessert, and then the dried tangerines were prepared. The tangerine dessert was completed by inserting a tangerine leaf on the top.

<Example 3>

100 parts by weight of ice cream (vanilla flavor) was placed in a container (shaved ice cup), 45 parts by weight of plain yogurt was placed on the edge of the container containing the ice cream, and 20 parts by weight of dried tangerine powder prepared through Preparation Example 2 was evenly sprinkled and dried. After placing 20 parts by weight of the dried tangerines prepared through Preparation Example 1 in the center of the container in which the tangerine powder was sprinkled, 5 parts by weight of the honey mixture prepared through Preparation Example 3 was evenly sprinkled to prepare a tangerine dessert, and then the dried tangerines were prepared. The tangerine dessert was completed by inserting a tangerine leaf on the top.

<Comparative Example 1>

Place 100 parts by weight of ice cream (vanilla flavor) in a container (shaved ice cup), place 42.5 parts by weight of plain yogurt on the edge of the container containing the ice cream, 33 parts by weight of pulverized tangerine pulp, and 4 parts by weight of honey to make a tangerine dessert. Manufactured.

<Comparative Example 2>

A tangerine dessert was prepared in the same manner as in Example 1, except that sugar was mixed instead of the honey mixture.

The taste, aroma, texture, and overall preference of the tangerine desserts prepared through Examples 1 to 3 and Comparative Examples 1 to 2 were measured and shown in Table 1 below.

{However, the taste, aroma, texture, and overall preference of the manufactured tangerine dessert were surveyed using a 5-point scale method among 50 test subjects and then expressed as the average value.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}

<Table 1>

As shown in Table 1, it can be seen that the tangerine dessert prepared through Examples 1 to 3 of the present invention has superior preference compared to the fungal dessert prepared through Comparative Examples 1 to 2.

In addition, the weight gain inhibition effect of the tangerine dessert prepared through Examples 1 to 3 and Comparative Examples 1 to 2 was measured and shown in Table 2 below.

{However, the effect of the tangerine dessert on suppressing weight gain was determined by dividing 60 8-week-old male SD rats into 5 groups of 10 each, and tangerines prepared through Examples 1 to 3 and Comparative Examples 1 to 2 for each group. The dessert was mixed 1:1 with water, the diluted solution was filtered to remove solids, and then orally administered 2ml daily. After 8 weeks, body weight was measured and expressed as the average value.}

<Table 2>

As shown in Table 2, it can be seen that weight gain is suppressed in the tangerine dessert prepared through Examples 1 to 3 of the present invention compared to the tangerine dessert prepared through Comparative Examples 1 to 2.

In addition, the appearance of the tangerine dessert prepared through Example 1 was photographed and shown in Figure 2 below.

As shown in Figure 2 below, it can be seen that the tangerine dessert prepared through Example 1 of the present invention exhibits excellent appearance quality.

Therefore, the method for producing a tangerine dessert according to the present invention not only provides excellent preference, but also provides a tangerine dessert that contains a large amount of vitaminin and lactic acid bacteria, but has a low sugar content, thereby improving the health of the eater.

S101 ; Ice cream intervention stage
S103 ; Plain yogurt intervention stage
S105 ; Dried tangerine sprouting stage
S107 ; Dried tangerine intervention stage
S109 ; Honey mixture seal step

Claims (7)

An ice cream insertion step of inserting ice cream into a container;
A plain yogurt interposition step of inserting plain yogurt at the edge of the container in which the ice cream is interposed through the ice cream interposition step;
A dried tangerine seedling interposition step of sowing dried tangerine seedlings in a container containing plain yogurt through the plain yogurt interposition step;
A dried tangerine interposition step of interposing dried tangerines in the center of a container in which dried tangerine segments are interposed through the dried tangerine division interposition step; and
It consists of a honey mixture insertion step of inserting the honey mixture into the container containing the dried tangerines through the dried tangerine insertion step,
Compared to 100 parts by weight of the ice cream, the plain yogurt contains 40 to 45 parts by weight, the dried tangerine powder contains 10 to 20 parts by weight, the dried tangerines contain 15 to 20 parts by weight, and the honey mixture contains 3 to 5 parts by weight,
A method for producing a tangerine dessert, characterized in that the honey mixture consists of 100 parts by weight of honey, 1 to 5 parts by weight of stevia, and 20 to 40 parts by weight of L-arabinose.
delete In claim 1,
A method of producing a tangerine dessert, characterized in that the dried tangerine powder is produced by putting dried tangerines into a grinding device and pulverizing them into particle sizes of 1 to 3 centimeters.
In claim 1 or 3,
The dried tangerines are manufactured by freeze-drying tangerines,
The freeze-drying is a method of producing a tangerine dessert, characterized in that it is produced by rapidly freezing tangerines at a temperature of -55 to -45 ℃ and vacuum drying them at a temperature of 30 to 40 ℃ for 40 to 48 hours.
In claim 4,
A method of producing a tangerine dessert, characterized in that the tangerine is mixed with sodium carbonate or sodium bicarbonate and the acidity is adjusted to 6.5 to 7.0.
delete delete