KR102611783B1 - Processed food containing edible porous quince peel/pulp and method for preparing the same - Google Patents

Abstract

The present invention adjusts the processing conditions so that the hard skin of the quince and the flesh of the quince, which is difficult to eat due to its toughness and astringency, can be eaten together, making the skin and flesh of the quince porous and having an edible texture, thereby reducing the skin and flesh of the quince that were discarded. Provides processed quince food and its manufacturing method with improved nutrition and preference by utilizing .

Description

Processed quince food containing edible porous quince peel and pulp and method for manufacturing the same {Processed food containing edible porous quince peel/pulp and method for preparing the same}

The present invention relates to a processed food containing edible porous quince skin and flesh and a method for manufacturing the same, and more specifically, to a process for ripening the hard skin of the quince and the tough, astringent, hard-to-eat quince flesh so that they can be eaten together. The present invention relates to a processed quince food and a manufacturing method thereof that further improve nutrition and palatability by adjusting conditions to make the quince skin and flesh porous to have an edible texture, allowing the discarded skin and flesh of the quince to be used.

The quince tree ( Chaenomeles sinensis Koehne ) is native to China and also grows in Korea and Japan. Quince is the fruit of the quince tree.

Quince is an alkaline food and contains a large amount of sugar (fructose), calcium, potassium, iron, saponin, malic acid, citric acid, vitamin C, and flavonoids. It is effective in recovering from fatigue and preventing colds, and promotes the secretion of digestive enzymes to aid digestion. It has the effect of improving function. In addition, it is prescribed as an effective herbal medicine for acute gastrointestinal diseases, beriberi, muscle pain, arthritis, and neuralgia, and is also known to be effective for pneumonia, bronchitis, etc.

Although quince contains various nutrients and has various pharmacological effects, it has an astringent taste due to its tannin content and a sour taste due to the presence of organic acids such as malic acid and citric acid. Because of this, it cannot be reproduced like other fruits. In addition, quince is converted into vinegar during the ripening process due to its high acidity, so there are limits to its use in various popular processed foods.

For this reason, quince is mainly used to make tea or to make alcohol, or to boil peeled quince and soak it in boiled water to make ripened quince, boiled quince, crush it and boil it with honey and water, and steam the quince. After peeling and removing the inside, it is ground into powder and processed into quince pieces, which are rice cakes made by mixing starch and boiling with honey to eat.

On the other hand, although the skin and flesh of the quince contain a large amount of various nutrients and aroma components, the skin of the quince is so hard that it is difficult to cut, and the flesh of the quince is also quite tough like tree bark and is not edible, so foods using quince are used. In these cases, quince skin and pulp that are not suitable as edible ingredients are generally removed and discarded during the raw material preparation process or food processing process, or are removed when eating processed foods.

Conventionally, a number of patent documents related to the production of processed foods using quince are known. For example, quince extract or quince extract containing only the juice or extract from which the quince skin and pulp have been removed, mainly by squeezing or hot water extraction of quince. Patent documents on the production and beverages using the same (Patent Documents 1 to 3), patent documents on the production of fermented quince liquor by inoculating crushed quince liquid with yeast for alcohol fermentation and fermentation (Patent Document 4), and quince using quince extract There are known patent documents (Patent Document 5) on the production of Takju. In addition, technology regarding a pharmaceutical composition for preventing and treating dementia containing quince extract as an active ingredient (Patent Document 6) is also known.

However, existing processed foods and pharmaceutical compositions using quince all use quince extract or quince extract, and during their manufacturing process, the quince skin and pulp are all removed and discarded.

On the other hand, fermented quince syrup can also be manufactured using quince, such as fermented syrup, which is mainly consumed as tea by mixing fruits such as citron or tangerine with sugar and/or honey, maturing them for 2-3 days, and then storing them in the refrigerator. However, in the case of fermented extract made from fruits such as citron or tangerine, the peel or pulp can be eaten together, so it can be used not only as tea but also as a substitute for jam. However, the peel and pulp of quince are very hard and tough, so it is not used as a general fermented extract. Even if fermented quince syrup is made using a manufacturing method, the skin and flesh of the quince are difficult to eat.

Therefore, there is a need for the development of a new functional quince processed food that allows eating the quince skin and pulp, which contain a large amount of the quince's pharmacological components and unique flavor components.

[Patent Document 1] Registered Patent Publication No. 10-1083822 [Patent Document 2] Registered Patent Publication No. 10-0674603 [Patent Document 3] Public Patent Publication No. 10-2019-0006702 [Patent Document 4] Registered Patent Publication No. 10-0423537 [Patent Document 5] Publication of Patent No. 10-2012-0133765 [Patent Document 6] Registered Patent Publication No. 10-1909020

The purpose of the present invention is to provide a processed quince food made by processing the skin and flesh of the quince to be edible, which were removed or discarded in the prior art despite containing a large amount of nutritional and aroma components.

Another object of the present invention is to provide a method for producing processed quince food that can process the skin and flesh of the quince to make it edible.

In order to achieve the above object, the present inventor conducted extensive research to process the skin and flesh of quince, which were discarded because they were too hard and tough to eat, so that they could be eaten. As a result, the optimal ripening conditions were discovered and the present invention was completed. reached.

That is, the present invention provides a processed quince food containing quince skin and quince flesh that have been made porous to be edible.

The quince processed food according to the present invention may include quince peel and quince pulp with pores of 10 to 50 μm in size.

The quince processed food according to the present invention is a quince fermented product containing edible quince peel and quince pulp, or quince tea, quince bean jelly, quince curd cream, quince ice cream, quince cookie, and quince using the quince fermented product. It may be bread, quince medicine, quince jam, quince sauce, quince chocolate, quince jelly, quince nutrition bar, or quince cake.

Additionally, the present invention provides a method for producing processed quince food comprising the following steps:

(1) Slicing the seeded quince;

(2) mixing the quince slices obtained in step (1) with one or more types selected from sugar and honey;

(3) placing the result of step (2) in an aging container and maturing it at room temperature for 6 to 12 months;

(4) aging the result of step (3) at low temperature for 1 to 3 months; and

(5) Manufacturing quince processed food using the result of step (4) above as a raw material.

In the method for producing processed quince food according to the present invention, in step (1), the quince can be sliced into 0.1 to 0.3 cm pieces.

In the method for producing a processed quince food according to the present invention, in step (2), the mixing weight ratio of quince slices: one or more types selected from sugar and honey may be 1:0.8 to 1.2.

In the method for producing processed quince food according to the present invention, a jar can be used as a ripening container in step (3).

In the method for producing processed quince food according to the present invention, low-temperature aging in step (4) may be performed at 0 to 3°C.

In the method of producing a quince processed food according to the present invention, in step (5), the quince processed food is a quince fermented product containing quince skin and quince flesh porous to be edible, or a quince using the quince fermented product. It may be tea, quince jelly, quince curd cream, quince ice cream, quince cookies, quince bread, quince medicine, quince jam, quince sauce, quince chocolate, quince jelly, quince nutrition bar, or quince cake.

According to the present invention, the skin and flesh of the quince, which were previously discarded, can be eaten, thereby achieving the effect of utilizing the entire quince as an edible ingredient, and at the same time, the quince skin containing nutritional and aroma components. And it is possible to provide processed quince food with improved nutritional value and food palatability due to the pulp.

Figure 1 is a flow chart showing the manufacturing process of processed quince food according to an embodiment of the present invention.
Figures 2a to 2c show quince growth (quince skin and pulp) used as materials in the examples and comparative examples of the present invention (Figure 2a), respectively, and solids of the quince fermentation obtained according to the examples of the present invention (quince skin and pulp) This is an optical microscope photograph of the solids (quince peel and pulp) of the fermented quince product obtained according to the comparative example of the present invention (FIG. 2b) (FIG. 2b).
Figure 3 is a SEM image of quince growth (freeze-frozen) used as a material in the examples and comparative examples of the present invention.
Figure 4 is a SEM image of solid matter (freeze-frozen) of fermented quince obtained according to an example of the present invention.
Figure 5 is a SEM image of solid matter (freeze-frozen) of fermented quince obtained according to a comparative example of the present invention.

Unless otherwise defined, all terms (including technical and scientific terms) used in this specification may be used with meanings that can be commonly understood by those skilled in the art to which the present invention pertains. Additionally, terms defined in commonly used dictionaries are not to be interpreted ideally or excessively unless clearly specifically defined.

In this specification, ‘room temperature’ means a temperature of 20 ± 5°C.

Hereinafter, the quince processed food and its manufacturing method according to the present invention will be described in detail.

The present invention provides a processed quince food containing quince skin and quince flesh that have been made porous to be edible.

The quince processed food of the present invention adjusts the ripening period and conditions to make the quince skin and flesh porous so that it can be eaten together with the hard skin and the tough, astringent flesh of the quince, which is difficult to eat, so that the quince skin and flesh have an edible texture. Not only can the skin and pulp of the plant be used as edible ingredients, but its nutrition and palatability can be further improved.

According to one embodiment of the present invention, the processed quince food of the present invention may include quince skin and quince flesh in which pores of 10 to 50 μm in size, preferably 20 to 40 μm in size, are formed. If the size of the pores formed in the quince peel and flesh are outside the above range and are too small, it still has a tough texture and is not easy to eat, and if the size of the pores is too large, the mushy texture makes it less desirable to eat, which is not desirable.

It is possible to manufacture various types of quince processed foods using the porous quince peel and pulp disclosed in the present invention as raw materials. For example, the quince processed food according to the present invention consists of edible quince peel and quince pulp. The quince fermented product itself, or quince tea, quince bean paste, quince curd cream, quince ice cream, quince cookie, quince bread, quince medicine, quince jam, quince sauce, quince chocolate, quince jelly, quince using the quince fermented product. It may be a nutritional bar or quince cake, but is not limited to these.

The method for producing processed quince food according to the present invention may include the following steps:

(1) Slicing the seeded quince;

(2) mixing the quince slices obtained in step (1) with one or more types selected from sugar and honey;

(3) placing the result of step (2) in an aging container and maturing it at room temperature (20±5°C) for 6 to 12 months;

(4) aging the result of step (3) at low temperature for 1 to 3 months; and

(5) Manufacturing quince processed food using the result of step (4) above as a raw material.

In the method of producing processed quince food according to the present invention, in step (1), the cleanly washed quince can be cut, all seeds removed, and then sliced. At this time, the thickness of the quince slice is determined by efficient ripening in the subsequent ripening step. For this reason, it is preferably 0.1 to 0.3 cm, and especially 0.2 cm.

In the method for producing a processed quince food according to the present invention, in step (2), the mixing weight ratio of quince slices: one or more types selected from sugar and honey is 1:0.8 to 1:0.8 for efficient ripening in the subsequent ripening step. It may be 1.2, preferably 1:1.

In the method for producing processed quince food according to the present invention, there is no particular limitation on the maturation container in step (3), but a jar can be preferably used for efficient maturation.

In step (3), ripening can be performed at room temperature for 6 to 12 months, most preferably 12 months. If the ripening period is less than the above range, optimal porosity of the quince skin and flesh is not achieved, so the quince skin is damaged. And the flesh does not have a texture suitable for eating, and if the above range is exceeded, the pores become too large or the pores collapse, which is not desirable because the texture deteriorates.

In the method for producing processed quince food according to the present invention, in step (4), low-temperature aging may be performed at 0 to 3°C for 1 to 3 months, most preferably at 3°C for 1 month.

In step (4), if the low-temperature maturation temperature and low-temperature maturation period are outside the above range, the taste, smell, and overall preference as an edible ingredient are rather reduced, which is not desirable.

In the method of producing a quince processed food according to the present invention, in step (5), the quince processed food is a quince fermented product itself including quince skin and quince flesh porous to be edible, or a quince fermented product using the quince fermented product. It may be quince tea, quince jelly, quince curd cream, quince ice cream, quince cookie, quince bread, quince medicine, quince jam, quince sauce, quince chocolate, quince jelly, quince nutrition bar or quince cake, but is not limited to these. .

In step (5), quince processed food can be manufactured according to the typical manufacturing process for each type of processed food, using the porous quince peel and pulp according to the present invention as raw materials.

The advantages and features of the present invention, and methods for achieving them, will become clear with reference to the embodiments described in detail below. However, the present invention is not limited to the embodiments disclosed below and may be implemented in various different forms. The present embodiments are merely provided to ensure that the disclosure of the present invention is complete and to provide common knowledge in the technical field to which the present invention pertains. It is provided to fully inform those who have the scope of the invention, and the invention is only defined by the claims.

Example

After washing 1 kg of quince thoroughly with ionized water, the quince was cut into two halves and all seeds were removed. The quince from which the seeds were removed was sliced to a thickness of 0.2 cm. Quince slices and sugar were mixed evenly at a weight ratio of 1:1. The mixture of quince slices and sugar was placed in a clean jar, sealed, and aged at room temperature for 12 months. After completion of room temperature aging, fermented quince product including quince peel and pulp was obtained by low temperature aging at 3°C for 1 month.

An optical microscope photo of the growth of the quince used as a material (control group) is shown in Figure 2a, and an SEM image of the growth of the freeze-frozen quince is shown in Figure 3. Additionally, an optical microscope photograph of the solid material of the quince fermented product obtained above (referring to the quince skin and pulp; the same hereinafter) is shown in Figure 2b, and an SEM image of the freeze-frozen solid material of the quince fermented product is shown in Figure 4.

2A and 2B, compared to the tissue of quince growth (FIG. 2A), the quince fermented product (FIG. 2B) prepared by room temperature aging for 12 months and low temperature aging for 1 month according to the embodiment has pores. It can be confirmed that it is formed uniformly.

In addition, comparing Figures 3 and 4, quince growth (Figure 3) has a tough tree bark-like texture, while quince fermentation produced by room temperature aging for 12 months and low temperature aging for 1 month according to the example It can be seen that the water solids (Figure 4) have pores of 10 to 50 μm in size evenly formed throughout.

Comparative example

A fermented quince product was obtained in the same manner as in the example, except that instead of room temperature aging for 12 months in the example, room temperature aging was performed for 15 months.

An optical microscope photo of the solid material of the quince fermented product (quince skin + quince flesh) obtained above is shown in FIG. 2C, and an SEM image of the freeze-frozen solid material of the quince fermented product is shown in FIG. 5.

Comparing Figures 2b and 2c, the solids of the quince fermented product aged at room temperature for 12 months according to the example (Figure 2b) have uniform pores, whereas the quince fermented product aged at room temperature for 15 months according to the comparative example In the solid water (Figure 2c), some pores collapse and clump together to form large pores, so it can be seen that the pores are not uniform overall.

In addition, comparing FIGS. 3 and 4, the solid matter of the quince fermentation product aged at room temperature for 12 months according to the example (FIG. 4) has pores of 10 to 50 μm in size formed evenly throughout, whereas according to the comparative example, In the solid matter of fermented quince (Figure 5) aged at room temperature for 15 months, some pores collapsed and clumped together to form pores larger than 50㎛, confirming that the pores were not uniform or that several pores were connected to form a channel shape. .

ingredient analysis test

1. Tannic acid measurement

0.1 g of tannic acid (manufactured by SIGMA) was dissolved in water to prepare 100 ml of tannic acid standard stock solution, and then the tannic acid standard stock solution was diluted with water to a concentration of 100 mg/kg to prepare a tannic acid standard solution.

Take 500 mg of quince growth (control group) used as a raw material in the above examples and comparative examples and 500 mg of each fermented quince product prepared in the above examples and comparative examples, place each of them in the first 15 ml falcon tube, and add 70% After adding 5 ml of acetone, extraction was performed with an ultrasonic extractor for 30 minutes, centrifugation was performed using a centrifuge (1500 rpm, 10 minutes), and the supernatant was placed in a second 15 ml falcon tube. Then, 1 ml of 70% acetone was added again to the remaining precipitate, extracted with an ultrasonic extractor for 30 minutes, centrifuged using a centrifuge (1500 rpm, 10 minutes), and the supernatant was again transferred to the second 15 ml Falcon. By placing it in a tube, test solution 1 (quince growth), test solution 2 (example), and test solution 3 (comparative example) were prepared.

Take 20㎕ of each of the tannic acid standard solution and test solution 1 to 3 prepared above, mix 1200㎕ of purified water for each, and add 100㎕ of 100% Folin-Clocalteu Phenol reagent and 300 ㎕ of 15% Na ₂ CO ₃ reagent. ㎕ was added in order, and 300 ㎕ of purified water was added so that the final volume was 2 ㎖. After each reaction was performed at room temperature in dark conditions for 2 hours, the total amount of tannic acid was measured at 765 nm using a UV-VIS spectrophotometer. Measured. The total amount of tannic acid measured was converted to mg/kg, and the results are shown in Table 1 below.

2. Nutrient measurement

As follows, the contents of calcium (Ca) and potassium (K) were measured using EDS (Energy Dispersive Spectrometer) analysis for quince growth (control group) and each fermented quince product prepared in the examples and comparative examples. That is, the sum of the weight of the elements (O, Ca, K) of the peaks appearing on the EDS was assumed to be 100%, and the weight percentages of Ca and K are shown in Table 1 below.

division
Quince growth
(Control group)

Example
Comparative example
Total tannic acid
(mg/kg)
134.6
34.5
21.3
Ca
(weight%)

9.96
7.522
26.73
K
(weight%)

71.44
68.47
51.96

As shown in Table 1, the total content of tannic acid, which causes an astringent taste, in the fermented quince product prepared in the examples according to the present invention was significantly reduced by about 1/4 compared to the quince growth, and the contents of calcium and potassium were It can be confirmed that the growth of quince was maintained at an equal level.

On the other hand, as the fermentation period of the quince fermented product of the comparative example was prolonged, the total content of tannic acid was further reduced compared to the example, but as shown in Figure 5, some pores of the solid material of the quince fermented product collapsed or clumped together to form uniform pores. Due to lack of formation, the texture was significantly inferior.

sensory testing

As follows, a sensory test was conducted on quince growth (control group), each fermented quince product prepared in the above examples and comparative examples, and a comparative product in which quince was ground and simply mixed with sugar at a weight ratio of 1:1 as samples. .

Considering age and gender, 40 people were selected, 10 men and women in their 30s to 50s and college students in their 20s. After having them score the color, texture (chewy feel), and astringent taste preference or intensity for each sample from 0 (very bad or very weak) to 7 (very good or very strong), Each average value was calculated, and these values were analyzed for variance to test statistical significance between samples. The sensory test results are shown in Table 2 below.

division

Quince growth
(Control group)
Example
Comparative example
Comparative products
color preference

6.8
6.5
5.1
6.0
Texture preference

0.5
6.2

4.7
3.2
Astringency intensity

6.0

1.5
1.0
5.1

As shown in Table 2, the quince fermented product prepared in the examples according to the present invention maintains the color preference at the same level as that of the quince growth, while the texture preference is significantly improved, making the quince skin and flesh edible. , it can be seen that the intensity of the astringent taste has been greatly reduced. In comparison, the intensity of the astringent taste of the fermented quince product of the comparative example was further reduced compared to the example, but as the aging period was prolonged, the color changed and the color preference decreased, and the solid matter of the quince fermented product was so soft that the texture preference decreased compared to the example. You can see that it is worse than before. In addition, in the case of a comparative product made by grinding quince and simply mixing it with sugar, although the quince was ground, the texture (chewy feel) is not as good as the fermented product, and the intensity of the astringent taste is still at a high level, so the skin and flesh of the quince are not edible. It can be seen that the product is not suitable.

Claims (9)

Method for manufacturing quince processed food consisting of the following steps:
(1) Slicing the seeded quince into 0.2cm pieces;
(2) Mixing the quince slices obtained in step (1) with one or more types selected from sugar and honey, mixing the quince slices: one or more types selected from sugar and honey at a mixing weight ratio of 1:1. ;
(3) placing the result of step (2) in a jar as an aging container and maturing it at room temperature (20±5°C) for 12 months;
(4) low-temperature aging the result of step (3) at 3°C for 1 month, and
(5) A step of manufacturing a quince processed food containing the result of step (4) above, including porous quince skin and quince flesh with pores of 20 to 40 μm in size. According to paragraph 1,
The quince processed food is a quince fermented product containing edible quince peel and quince pulp, or quince tea, quince jelly, quince curd cream, quince ice cream, quince cookie, quince bread, and quince using the quince fermented product. Method for manufacturing quince processed foods such as yakgwa, quince jam, quince sauce, quince chocolate, quince jelly, quince nutrition bar, or quince cake.
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