KR20040004752A - Development of minimally processed product by using kiwifruit fresh-cut slices and the process for preparation of these product - Google Patents
Development of minimally processed product by using kiwifruit fresh-cut slices and the process for preparation of these product Download PDFInfo
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- KR20040004752A KR20040004752A KR1020020039849A KR20020039849A KR20040004752A KR 20040004752 A KR20040004752 A KR 20040004752A KR 1020020039849 A KR1020020039849 A KR 1020020039849A KR 20020039849 A KR20020039849 A KR 20020039849A KR 20040004752 A KR20040004752 A KR 20040004752A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
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Abstract
Description
본 발명은 참다래 과실 절편을 주재로 하는 최소가공 제품 및 그 제조 방법에 관한 것이다.FIELD OF THE INVENTION The present invention relates to a minimally processed product based on a tuna fruit slice and a manufacturing method thereof.
우리 나라에서 산업화에 따른 국민소득 증가, 맞벌이 부부 증가나 단체 급식증가는 간편성을 지닌 피자나 햄버거와 같은 패스트푸드 소비량을 비약적으로 증가시켜 오고 있다. 비타민과 무기물의 급원인 과실과 채소류에 있어서도 최근 최소 가공된 제품의 소비가 시도되고 있는데 이러한 신선식품의 소비량은 앞으로 크게 증가될 것으로 예상된다. 특히, 참다래는 과실류 중 영양가가 가장 우수한 과실로 평가되고 있으나 과피에 털이 있고 껍질을 깎을 때 과즙이 손에 묻는 등의 불편함 때문에 소비량이 증가하지 않고 있다.In our country, the increase of national income, the increase of working couples, and the increase of group meals have been dramatically increasing the consumption of fast foods such as pizza and hamburgers. Fruits and vegetables, which are the sources of vitamins and minerals, have recently been tried to consume minimally processed products. The consumption of fresh foods is expected to increase significantly in the future. In particular, tuna has been evaluated as the most nutritious fruit among the fruits, but consumption is not increased due to inconvenience such as hairs on the skin and peeling of the juice when cutting the skin.
따라서 이러한 과실을 이용 구입후 곧바로 먹을수 있는 최소가공제품을 개발, 패스트푸드의 후식, 과일 케익 제조 등에 이용된다면 과실 소비량 증가와 함께 부가가치 증가로 재배농민의 소득을 크게 증대시킬 것으로 기대된다.Therefore, it is expected that the development of minimum processed products that can be eaten immediately after purchase using these fruits, used for fast food desserts, fruit cake manufacturing, etc., will greatly increase the income of cultivated farmers by increasing value added with fruit consumption.
최소가공 제품개발에서 가장 중요한 것은 식품으로서 안전성이다. 토양이나 농업용수 오염, 무분별한 농약살포는 언제라도 소비자들의 건강을 위협할 수 있어 제품개발전 안전성화보를 위해 잔류농약 조사가 필요하다.The most important thing in the development of minimally processed products is food safety. Soil, agricultural water pollution, and reckless spraying of pesticides can threaten the health of consumers at any time, so the investigation of residual pesticides is necessary to ensure safety before product development.
과실의 품질은 외적, 내적요인에 의해 결정되나 참다래는 수확시 외관에 변화가 없기 때문에 과중이 품질을 결정하는 중요한 요인이 된다. Park과 Hou(Mokpo Univer., Thesis, 1993)는 참다래 과중에 따른 저장에서, 과중이 70g 이하인 과실에서 비타민 C함량은 현저히 감소한다고 하였다. Tayfun 등('97 CA Confer.Procedding, USA)은 참다래 소과는 대과에 비해 유기물함량저하로 저장 중 품질이 저하된다고 하였고 Park과 Kim은 참다래 절편에서 식미는 81-100g 과중이 가장 좋았다고 보고함으로써(Abstract of J. Kor. Soc. Hort. Sci., 2001) 고 품질을 위해서는 절편 제조전 선과가 중요하다.Fruit quality is determined by external and internal factors, but fruit weight is an important determinant of quality, as the larva has no change in appearance at harvest. Park and Hou (Mokpo Univer., Thesis, 1993) found that vitamin C content was significantly reduced in fruit with a weight of less than 70 g in storage with larvae. Tayfun et al. ('97 CA Confer. Procedding, USA) reported that the quality of sesame bovine was lowered during storage due to the lower organic content compared to the fruit, and Park and Kim reported that the food weight of 81-100g was best in the sesame slice (Abstract). of J. Kor. Soc. Hort. Sci., 2001) For high quality, prior to the manufacture of sections is important.
참다래는 수확 후 높은 산함량과 경도 때문에 후숙시킨 다음 소비되는데 지금까지는 주로 상온에서 후숙시킨 결과 후숙에 소요되는 기간이 길면서 불균일한 후숙과 함께 식미 저하로 소비량 증가에 어려움이 있어 효과적인 후숙방법을 구명하는 것이 필요하다.After harvesting, the tuna is ripened due to its high acid content and hardness, and is consumed until now, but it has been a long time since it was ripened at room temperature, and it is difficult to increase consumption due to uneven ripening and poor taste. It is necessary.
Liu(J. Amer. Soc. Hort. Sci., 1978)가 에틸렌이 참다래 과실의 후숙을 촉진한다고 보고한후 Ohara 등(J. Japan. Soc.Hort. Sci., 1997)은 참다래 나무에 에틸렌 처리시 후숙촉진과 함께 식미가 증진된다고 하였고, Arpia 등(J. Amer. Soc. Hort. Sci., 1986)은 저장중 에틸렌처리는 생리장해 억제와 유리당함량 증가로 품질을 증진시켰다고 보고함으로써 에틸렌처리에 의한 후숙은 과실의 품질을 증진시키는 것으로 사료된다.After Liu (J. Amer. Soc. Hort. Sci., 1978) reported that ethylene promotes the ripening of the fruit of tuna, Ohara et al. (J. Japan. Soc. Hort. Sci., 1997) treated ethylene on larvae trees. According to Arpia et al. (J. Amer. Soc. Hort. Sci., 1986), ethylene treatment during storage reported that ethylene treatment improved quality by inhibiting physiological disorders and increasing free sugar content. Ripening is thought to enhance the quality of the fruit.
참다래는 절편 제조과정에서 박피와 절단에 의한 상처로 저장력이 크게 저하된다. Arpia 등(J. Amer. Soc. Hort. Sci., 1986)은 절편의 저장력은 절편두께, 저장전 처리 등에 영향을 받는 것으로 보고되고 있다. Park (J. Kor. Soc. Hort. Sci., 2002)도 절편의 저장력은 절편 두께와 염화칼슘 처리 농도가 영향을 미친다고 보고하였고 Cantwell 등(HortScience, 2000)도 절편 저장 전 에틸렌흡착제처리는 절편의 품질을 증진시킨다고 보고함으로써 절편의 장기저장을 위해서는 절편의두께, 전처리, 저장조건을 밝히는 것이 중요하다.Blue sesame seeds have a significant decrease in their storage capacity due to cuts and cuts in the manufacturing process. Arpia et al. (J. Amer. Soc. Hort. Sci., 1986) report that the storage capacity of sections is affected by section thickness, pre-storage treatment, and the like. Park (J. Kor. Soc. Hort. Sci., 2002) also reported that the storage capacity of sections influences the thickness of the slice and the concentration of calcium chloride treatment. Cantwell et al. (HortScience, 2000) also reported that ethylene adsorbent treatment before section storage It is important to identify the thickness, pretreatment, and storage conditions of the sections for long-term storage of the sections by reporting improved quality.
본 발명자는 상기와 같은 점에 착안하여 품질이 우수하면서 간편성이 뛰어난 참다래 절편을 이용 최소가공제품을 개발할 목적으로 가공 전 과중별 품질조사, 에틸렌처리에 따른 품질변화 조사, 절편두께, 염화칼슘처리 효과조사, 잔류농약조사, 절편내 영양소조사를 하였고 그 결과 이러한 과정을 거친 절편을 이용 제품을 생산 후, 에틸렌흡착제 처리에 의한 품질유지, 제품 소비자 기호도 조사로 제품의 품질과 저장력이 우수하면서 간편성이 뛰어난 최소가공제품을 생산할 수 있음을 확인하고 본 발명을 완성하였다.In view of the above, the present inventors have focused on the development of the minimum processed products using the finest and simpler oyster slices with excellent quality, quality inspection by processing before processing, quality change investigation by ethylene treatment, section thickness, calcium chloride treatment effect investigation. Investigations on residual pesticides and nutrients in slices were conducted. As a result, after producing the products using these slices, quality maintenance and ethylene adsorption were investigated and product consumer preference was investigated. It was confirmed that the processed product can be produced and completed the present invention.
따라서, 본 발명의 목적은 이러한 품질이 우수한 절편 선정, 후숙, 가공, 전처리, 잔류농약 조사, 영양소 조사, 에틸렌흡착제처리 등의 제품 생산과정을 통해 간편성과 품질이 우수한 최소가공제품 생산 및 생산하는 과정(공정)을 제공 함에 있다.Therefore, the object of the present invention is the process of producing and producing the minimum processed products with excellent simplicity and quality through the product production process such as selection of slices, after-treatment, processing, pretreatment, residual pesticide investigation, nutrient investigation, ethylene adsorbent treatment, etc. Is in providing (process).
본 발명의 상기목적은 수확과중 81-100g과 선과, 에틸렌에 의한 후숙(100ppm에틸렌, 24시간처리), 1.0cm두께로 절편가공, 절편에 1% 염화칼슘 처리, 잔류농약조사 에틸렌흡착제 처리 과정을 거처 조제한 절편을 주제로 하는 최소가공 제품과 그 제조방법을 제공함으로써 달성하였다.The purpose of the present invention is 81-100g of the harvesting process, ginseng, ripening by ethylene (100ppm ethylene, 24 hours treatment), section processing to 1.0cm thickness, 1% calcium chloride treatment of the section, residual pesticide irradiation ethylene adsorbent treatment process It was achieved by providing a minimally processed product based on the prepared sections and a manufacturing method thereof.
이하, 본 발명의 구성을 설명한다.Hereinafter, the configuration of the present invention will be described.
도 1은 과실 중량에 따른 저장중 유리당, 전분, 비타민 C 변화를 나타낸 것이다.Figure 1 shows the change in free sugar, starch, vitamin C during storage according to the fruit weight.
도 2은 에틸렌처리에 따른 후숙 중 경도, 식미변화를 나타낸 것이다.Figure 2 shows the hardness, taste change during ripening according to ethylene treatment.
도 3은 후숙중 유리당 변화를 나타낸 것이다.Figure 3 shows the change in free sugar during ripening.
도 4은 절편두께에 따른 저장중 경도, 외관, 식미 변화를 나타낸 것이다.Figure 4 shows the hardness, appearance, taste change during storage according to the thickness of the slice.
도 5은 염화칼슘처리에 따른 절편 저장중 경도, 외관, 식미 변화를 나타낸 것이다.Figure 5 shows the changes in hardness, appearance, and taste during storage of sections according to calcium chloride treatment.
표 1은 과육과 과피에서 잔류농약을 분석한 결과를 나타낸 결과이다.Table 1 shows the results of the analysis of residual pesticides in pulp and skin.
표 2은 과실 절편에서 영양소를 분석한 결과이다.Table 2 shows the results of nutrient analysis on fruit slices.
도 6은 에틸렌흡착제처리에 따른 절편 저장중 경도, 외관, 식미 변화를 나타낸 것이다.Figure 6 shows the hardness, appearance, and taste changes during storage of the section according to the ethylene adsorbent treatment.
표 3은 최소가공제품에 대한 소비자 기호도를 조사한 것이다.Table 3 examines consumer preferences for minimally processed products.
본 발명의 참다래 최소가공 제품의 주제인 과실 절편의 품질향상을 위해 과중, 에틸렌 처리, 절편 두께, 염화칼슘, 에틸렌 흡착제 처리에 따른 절편 저장중 품질 변화와 유해성 물질 변화를 조사하였다.In order to improve the quality of fruit slices, which is the subject of the smallest processed products of the present invention, the quality and harmful substances during the storage of the slices according to the overload, ethylene treatment, slice thickness, calcium chloride, and ethylene adsorbent treatment were investigated.
과중에 따른 품질 변화는 Fig. 1을 통해서 알 수 있듯이 과중이 61-70, 71-80g과는 81g 이상과에 비해 환원당, 비타민 C함량 저하로 품질을 현저히 떨어뜨림으로써 선과시 81g 이상과를 선과하는 것이 바름직하다. 반면, 과중이 101-110g 과는 이들 함량이 다소 감소되는 경향을 보였다.The quality change according to the heavy weight is shown in Fig. As can be seen from 1, the fruit weight of 61-70, 71-80g and 81g or more compared to the 81g or more, reducing the quality significantly reduced by reducing the content of vitamin C, it is appropriate to pre-collect more than 81g when the fruit. On the other hand, the content of 101-110g overweight tended to decrease slightly.
선과한 과실(81-100g)에 에틸렌처리 후 후숙 중 경도, 식미변화는 Fig. 2을 통해서 알 수 있듯이 에틸렌 처리과는 후숙 2일에 경도가 최저치에 도달된 반면 무처리과는 후숙 10일에 최저치에 도달되었다. 식미에서도 에틸렌처리는 식미지수 4.5에 도달되었으나 무처리과는 3.2에 도달되어 식미가 현저히 낮았다. 따라서 후숙시 에틸렌처리는 후숙기간 단축과 함께 식미를 현저히 증가시키는 경향을 나타냈다.Changes in hardness and taste during ripening after ethylene treatment on fresh fruits (81-100 g) are shown in Fig. As can be seen from Fig. 2, the hardness of the ethylene treatment department reached the lowest value on the second day of ripening, while the untreated fruit reached the lowest value on the 10th of ripening. Ethylene treatment reached 4.5 in food taste, but 3.2 in untreated fruit was significantly lower. Therefore, the treatment of ethylene during ripening showed a tendency to significantly increase the taste with shortening of ripening period.
선과한 과실에 에틸렌처리 후 후숙 중 유리당함량 변화는 Fig. 3을 통해서 알수 있듯이 과당, 포도당함량은 에틸렌처리 시 무처리과에 비해 현저히 증가하는 경향을 보였으나 자당은 다소 증가하는 경향을 보여 주었다. 따라서 후숙 시 에틸렌처리는 후숙기간 단축과 당함량 증가로 과실의 품질을 향상시키는 것으로 나타났다.The change of free sugar content in ripening fruit after ripening after ethylene treatment is shown in Fig. As can be seen from Fig. 3, fructose and glucose content showed a tendency to increase significantly compared to untreated fruit when ethylene treatment, but sucrose slightly increased. Therefore, ethylene treatment during ripening improved fruit quality by shortening ripening period and increasing sugar content.
절편 두께에 따른 저장중 경도, 외관변화는 Fig. 4를 통해 알 수 있듯이 경도는 절편 두께간 차이가 없었으나 외관은 1.0cm에서 가장 우수한 것으로 조사되었다.The hardness and appearance changes during storage according to section thickness are shown in Fig. As can be seen from Fig. 4, hardness did not show any difference between the thicknesses, but the appearance was found to be the best at 1.0 cm.
염화칼슘 처리농도에 따른 저장중 경도, 외관변화는 Fig. 5를 통해 알 수 있듯이 경도는 처리과가 무처리과에 비해 저장중 외관이 높게 유지되는 경향을 보였으나 처리 농도간(0.5, 1, 2%)에는 차이가 없었다. 외관도 무처리과 보다는 처리과에서 증진되었고 처리과중에서는 0.5% 보다는 1% 또는 2% 염화칼슘 처리 시 외관이 다소 증진되는 경향을 나타냈다.The hardness and appearance changes during storage according to the concentration of calcium chloride treatment are shown in Fig. As can be seen from 5, hardness tended to have a higher appearance during storage compared to untreated, but there was no difference between treatment concentrations (0.5, 1, 2%). Appearance was also improved in the treatment department rather than the untreated treatment, and the appearance tended to be slightly improved when treated with 1% or 2% calcium chloride rather than 0.5%.
절편 조제후 에틸렌흡착제 처리유무에 따른 절편 저장중 품질변화는 Fig. 6을 통해 알 수 있듯이 절단방법에 따른 품질변화는 없었으나 에틸렌흡착제처리는 절편 저장중 경도유지와 함께 외관과 식미를 증진시킴으로써 에틸렌흡착제 처리는 절편의 품질을 향상시켰다.After preparation of the sections, the changes of quality during storage of the sections with and without ethylene adsorbent treatment are shown in Fig. As can be seen from Fig. 6, there was no change in quality according to the cutting method, but the ethylene adsorbent treatment improved the quality of the section by enhancing the appearance and taste along with maintaining the hardness during storage.
제품 생산후 34종류의 잔류농약을 과피와 과육에서 조사한 결과는 Table 1에서 알수 있는데 Carbendazin을 제외한 잔류농약성분은 검출되지 앉았다. 식품에서 이 유해 물질의 허용치가 2ppm임으로 0.013-0.044ppm 수준은 인체에 유해한 영향을 미치지 않는 것으로 사료된다.After the production of the product, 34 kinds of residual pesticides were investigated in the skin and pulp. Table 1 shows the residual pesticides except Carbendazin. It is considered that the level of 0.013-0.044ppm does not have a harmful effect on the human body because the allowable level of this harmful substance in food is 2ppm.
절편을 이용 제품 생산후 과실내 영양소함량은 Table 2을 통해 알 수 있듯이 과육 100g당 당 10.8g, 칼슘 38mg, 카리 284.4mg, 비타민 C 86mg, 섬유 3.1ms이 함유되어 있었는데 이러한 기능성 물질은 항산화 효과와 함께 혈압저하와 골다공증 예방 등 에 효과적인 것으로 나타나 이들 제품은 기능성식품으로 소비량 증가가 기대된다.The nutrient content in the fruit after the production using slices was 10.8g per 100g of flesh, 38mg of calcium, 284.4mg of calcium, 86mg of vitamin C, and 3.1ms of fiber, as shown in Table 2. In addition, it is effective in lowering blood pressure and preventing osteoporosis. These products are functional foods and are expected to increase consumption.
제품 소비자 기호도 조사(대도시 거주자 207명)에서, 본 제품이 갖고 있는 장점이 무엇이냐는 질문에 소비자의 55.6-82.6%가 간편성이라 답한 반면, 기능성은6.3-22.2%, 안전성은 0-8.3%, 잘 모르겠다는 8.3-30.0%로 나타나(Table 3), 본 제품이 갖고 있는 가장 큰 장점은 간편성으로 조사되었다.In a survey of consumer preferences (207 residents in large cities), 55.6-82.6% of consumers answered simplicity when asked what the benefits of this product have, while 6.3-22.2% for functionality and 0-8.3% for safety. Do not know 8.3-30.0% (Table 3), the biggest advantage of this product was investigated by simplicity.
본 발명에서 참다래 절편을 이용 제품을 제조하는 과정은 다음과 같다. 과실 선과 효과 조사 단계; 에틸렌처리에 따른 후숙 효과 조사 단계: 절단 두께별 품질변화 조사 단계: 염화칼슘 처리에 따른 품질변화 조사 단계: 절편내 잔류농약 조사 단계: 절편의 영양소 조사 단계을 거처 절편을 제조하는 단계: 15개 절편과 에틸렌흡착제를 플라스틱 용기에 넣고 포장(밀봉)하는 제품생산 단계: 제품에 대한 소비자 기호도 조사 단계로 구성된다.In the present invention, the process of manufacturing a product using sesame seeds is as follows. Fruit line and effect investigation step; Step of investigating the ripening effect according to ethylene treatment Step: Examining the quality change by cutting thickness Step: Examining the quality change according to calcium chloride treatment Step: Examining residual pesticides in the section: Preparation of the section through the nutrient investigation step of the section: 15 sections and ethylene Production stage in which the adsorbent is placed in a plastic container and packaged (sealed): The consumer preference for the product also consists of an investigation phase.
본 발명에서 사용된 과실은 2001년 10월 26일 전남 무안군 해제면 소재 과수원에서 수확한 '헤이워드' 품종이었다.The fruit used in the present invention was a 'Hayward' variety harvested in Orchard, Haeun-myeon, Muan-gun, Jeonnam, October 26, 2001.
수확한 과실은 과중별로 구분한 다음(61-70, 71-80, 81-90, 91-100, 101-110g) 절편을 제조하였다. 절편은 절단 기계(Urschel, model WG, USA)을 이용두께가 1cm가 되게 절단한 후 1.8L 유리병에 20개씩 넣고 저온 저장하면서 저장중 품질변화를 조사하였다. 에틸렌처리는 20L 유리병에 과실 80개를 넣고 100ppm 에틸렌을 분당 300mL, 30분간 처리후 24시간 두었다가 유리병에서 과실을 꺼내 0.06mm PE 필름에 밀봉한 다음 20℃ 생장상에서 6일동안 두면서 후숙 시켰다.The harvested fruits were divided by fruit weight (61-70, 71-80, 81-90, 91-100, 101-110g) to prepare slices. Sections were cut to a thickness of 1 cm using a cutting machine (Urschel, model WG, USA), and 20 pieces were put in 1.8L glass bottles and stored at low temperature to investigate the quality change during storage. In the ethylene treatment, 80 fruits were put in a 20L glass bottle, 100ppm of ethylene was added at 300mL / min for 30 minutes, and left for 24 hours. The fruit was taken out of the glass bottle, sealed in a 0.06mm PE film, and placed at 20 ° C. for 6 days.
상기 단계에서 저장중 절편 경도는 25개 절편을 1반복으로 경도계(富士平社, 일본)를 이용 측정하였다. 외관은 절편의 명도, 신선도, 절편 변형 등을 조사하였고 식미는 조직감, 단맛, 향 등을 조사한 다음 이들 값을 수치(5=가장 좋음, 1=가장 나쁨)로 나타냈다.Section hardness during storage in the above step was measured using a hardness tester (富士 平 社, Japan) of 25 sections one repetition. Appearance was examined for the brightness, freshness, and deformation of the slices, and the taste was examined by the texture, sweetness, flavor, etc., and these values were expressed as numerical values (5 = best, 1 = worst).
비타민 C(L-ascorbic acid) 분석을 위해 시료를 채취후 분석전까지 -80℃ 냉동고에 저장해 두었다. 냉동된 과육을 믹서기(Osterizer 社, USA)로 분말화한 다음 이들 시료 10g에 0.1M citric acid, 0.05% EDTA, 5%메탄놀 용액 40mL을 각각 가해 추출하였다. 추출한 용액은 헝겊(cheese cloth)로 여과 후 원심분리한 다음(2℃, 10,000rpm, 10분) 상징액은 pH을 2.3-2.4내외로 조정하였다. Sep-Pak C18cartridge 을 통과시킨 추출액은 millipore 필터(0.45um)로 여과후 HPLC(Waters, USA)에 주입하였다.For the analysis of vitamin C (L-ascorbic acid) samples were stored in -80 ℃ freezer until analysis. The frozen pulp was powdered with a blender (Osterizer, USA), and then extracted by adding 40 mL of 0.1M citric acid, 0.05% EDTA, and 5% methanol solution to 10 g of these samples. The extracted solution was filtered with a cloth, centrifuged (2 ° C., 10,000 rpm, 10 minutes), and the supernatant was adjusted to a pH of about 2.3-2.4. The extract passed through the Sep-Pak C 18 cartridge was filtered through a millipore filter (0.45um) and injected into HPLC (Waters, USA).
환원당은 3,5-Dinitrosalicylic acid 법으로 분석하였다. 전분은 Amylo-glucosidase로 전분을 유리당으로 전환한 다음 측정하였다.Reducing sugar was analyzed by 3,5-Dinitrosalicylic acid method. Starch was measured after converting starch into free sugar with Amylo-glucosidase.
저장중 유리당은 에칠알콜로 추출, 정제, 여과한 다음 액체크로마토그라피(HPLC:Waters, USA)를 이용하여 측정하였다.Free sugar during storage was extracted, purified, and filtered with ethyl alcohol, and then measured using liquid chromatography (HPLC: Waters, USA).
상기 단계에서 잔류농약은 전남보건환경원에 의뢰해서 조사하였다.At this stage, residual pesticides were investigated by requesting from the Chonnam Institute of Health and Environment.
제품 영양소단위 조사에서 비타민 C, 당은 상기와 같은 방법으로 분석하였고, 무기물인 칼슘과 카리는 절편을 60℃ 건조기에서 건조시킨 다음 분말화 했다. 분말을 이용 원자흡광광도기로 흡광도를 측정하였다. 섬유는 수용성함량으로 나타냈는데 Shela 등의 방법으로 분석하였다.In the nutrient unit investigation, vitamin C and sugar were analyzed in the same manner as above, and minerals calcium and cary were dried and then powdered in sections at 60 ° C. The absorbance was measured with an atomic absorption spectrophotometer using the powder. The fiber was represented by water soluble content and analyzed by Shela et al.
본 발명을 통한 제품개발로 참다래 이외의 과실과 채소류에서 절편을 이용 최소가공제품 개발에 사용될 수 있다.Product development through the present invention can be used in the development of minimally processed products using slices from fruits and vegetables other than sesame.
이하, 본 발명의 구체적인 방법을 실시 예를 들어 상세히 설명하고자 하지만본 발명의 권리범위는 이들 실시 예에만 한정되는 것은 아니다.Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.
실시예1. 과중에 따른 품질변화Example 1 Quality change due to heavy load
절편 제조전 과실의 무게를 61-70, 71-80, 81-90, 91-100, 101-110g으로 구분한 후 절편을 0℃에 저장하였다. 저장중 환원당, 전당, 비타민 C함량을 조사하였다.The weight of the fruit was divided into 61-70, 71-80, 81-90, 91-100, and 101-110g before the section was prepared, and the section was stored at 0 ° C. Reducing sugar, starch, and vitamin C content during storage were investigated.
실험결과:유리당, 전분, 비타민 C함량 변화(Fig. 1)에서, 유리당함량은 저장기간이 경과함에 따라 증가한 다음 저장후기에 다소 감소하는 경향을 보였다. 과중별로는 61-70, 71-80g 과실은 81-90, 91-100, 101-110g 과실에 비해 유리당이 현저히 낮은 경향을 나타냈다. 전분함량은 저장기간이 경과함에 따라 감소하는 경향을 보였는데 과중에 따른 차이는 없었다. 비타민 C도 저장기간이 경과함에 따라 증가한 후 저장후기 다소 감소하는 경향을 보였다. 과중별로는 61-70, 71-80g과에서 낮은 경향을 보였다. 따라서 과실을 이용 제품 생산시 과중이 81g 이상과을 이용할 경우 품질이 향상되는 사실을 알수 있다. 과중에 따른 경도, 외관, 식미 변화에서도 경도는 과중간 차이가 없었으나 외관, 식미는 과중이 감소할수록 낮아지는 경향을 보였는데 특히 61-70, 71-80g과에서 낮았다(자료 미제시). Results: In the changes of free sugar, starch and vitamin C content (Fig. 1), the free sugar content increased with storage period and then decreased after storage. By fruit weight, 61-70, 71-80g fruits showed significantly lower free sugar than 81-90, 91-100, and 101-110g fruits. Starch content tended to decrease with storage period, but there was no difference in weight. Vitamin C also increased with storage period and then decreased slightly after storage. The weight tended to be low at 61-70 and 71-80g. Therefore, it can be seen that the quality is improved when the fruit weight is over 81g when the fruit is produced. The hardness, appearance, and taste change according to the weight did not show any difference in hardness, but the appearance and taste tended to decrease as the weight decreased, especially in 61-70 and 71-80g (data not shown).
실험예2: 에틸렌처리에 따른 후숙중 경도, 식미, 유리당변화 Experimental Example 2 Changes in Hardness, Flavor, and Free Sugars of Ripeness According to Ethylene Treatment
과중이 81-100g인 것을 100ppm의 에틸렌 처리후 후숙중 과실 경도, 식미, 유리당 함량을 조사하였다.The fruit weight of 81-100 g after 100ppm ethylene treatment was investigated the fruit hardness, taste and free sugar content in ripening.
실험결과;참다래는 수확시기에 도달되더라도 높은 경도와 산함량 때문에 후숙시킨 다음 식용해야한다. 식용 가능한 상태의 제품생산을 위해서는 짧은 기간내균일한 후숙이 요구된다. 100ppm 에틸렌을 처리한 과실과 처리하지 않은 과실을 20℃에서 후숙시 후숙기간에 따른 경도, 식미변화(Fig. 2)에서, 경도는 처리과에서 저장 2일째 최저치로 감소된 이후부터는 변화를 나타내지 않았다. 반면 무처리과는 후숙기간이 경과함에 따라 서서히 감소해서 후숙 10일에 최저치에 도달되는 경향을 보였다. 식미는 처리과에서 후숙기간이 경과함에 따라 증가해서 후숙 6일에 4.8로 최고치에 도달된 이후부터는 변화가 없었다. 무처리과에서는 후숙기간이 길어짐에 따라 식미가 서서히 증가하다가 후숙 10일에 식용 가능한 보통수준의 식미값을 나타냈다. 따라서 처리과는 무처리과에 비해 후숙에 소요되는 기간을 4일 단축하면서 식미도 현저하게 증진시키는 것으로 나타났다. Experiment result; Even when the harvest season is reached, it must be ripened and eaten because of its high hardness and acid content. Production of edible products requires uniform ripening within a short period of time. In hardness and taste change (Fig. 2) according to the ripening period after ripening at 20 ℃ for 100ppm ethylene and untreated fruits, the hardness did not change after the reduction to the lowest on the 2nd day of storage. On the other hand, the untreated department gradually decreased as the ripening period elapsed and reached the lowest level at 10 days. Food taste increased with the ripening period in the treatment department and remained unchanged after reaching the peak of 4.8 on the 6th day. In the non-treatment department, the taste gradually increased as the ripening period became longer, and then the average level of edible value was found at 10 days of ripening. Therefore, the treatment department was found to significantly improve the taste while reducing the time required for after-treatment to four days compared to the treatment-free department.
에틸렌처리에 따른 후숙중 유리당함량 변화(Fig. 3)에서, fructose는 후숙전 10.8mg이었으나 후숙기간이 경과함에 따라 처리과에서 급격히 증가하는 경향을 보였는데 후숙후기 처리과에서 26.6-28.3mg으로 무처리과의 20-24.2mg에 비해 처리과에서 현저히 높았다. Glucose도 후숙전 6.6mg이었으나 후숙기간이 경과함에 따라 증가해서 처리과 및 무처리과에서 각각 15.8-17.4mg, 18.2-19.6mg으로 무처리과 보다는 처리과에서 현저히 높았다. Sucrose함량은 후숙전 3.0mg이었으나 후숙기간이 경가함에 따라 다소 증가해서 처리과에서 5.2-6.0, 무처리과에서 5.8-6.0mg으로 처리간 차이가 없었다. 따라서, 절편제조전 에틸렌처리에 의한 과실 후숙은 후숙기간 단축과 균일한 후숙, 유리당함량 증가로 과실의 품질을 현저히 향상시켰다.In the change of free sugar content in post-pregnancy according to ethylene treatment (Fig. 3), fructose was 10.8 mg in post-pregnancy, but it increased rapidly in the post-treatment period at 26.6-28.3 mg. It was significantly higher in the treatment department compared to 20-24.2 mg. Glucose was also 6.6mg pre-pregnancy, but increased with the post-pregnancy period, 15.8-17.4mg and 18.2-19.6mg, respectively. Sucrose content was 3.0mg after ripening, but it increased slightly with increasing ripening period. There was no difference between treatments at 5.2-6.0 in treatment and 5.8-6.0mg in non-treatment. Therefore, fruit ripening by ethylene treatment prior to section production markedly improved fruit quality by shortening ripening period, uniform ripening, and increasing free sugar content.
실시예3. 절편두께에 따른 절편 품질변화 Example 3 Change of Section Quality According to Section Thickness
81-100g 과실을 과피 제거기(Corning사, USA)로 박피한 다음 절편을기계(Urschel, model WG, USA)로 각각 0.5, 1, 1.5, 2cm로 절단한 후 이들 절편을 각각 유리병에 넣어 0℃에 저장하면서 저장중 경도, 외관, 식미변화를 조사하였다.Peel the 81-100g fruit with a peeler (Corning, USA), cut sections into 0.5, 1, 1.5, and 2 cm, respectively, with a machine (Urschel, model WG, USA), and place these sections into glass bottles. The hardness, appearance, and taste change during storage were investigated during storage at ℃.
실험결과;절편 두께에 다른 경도, 외관 변화(Fig. 4)에서, 경도는 저장기간이 경과함에 따라 감소하였는데 감소정도는 절편 두께에 영향을 받지 않았다. 외관도 저장기간이 경과함에 따라 감소했는데 감소정도는 1.0cm에 비해 0.5, 1.5, 2.0cm에서 다소 심했다. 절편 두께가 얇을 것(0.5cm)에서는 저장중 절편이 변형되는 현상을 나타낸 반면, 조직이 두꺼운 것(1.5, 2.0cm)에서는 과육의 명도 저하로 외관이 다소 나빠지는 경향을 보임으로써 1.0cm 절편이 품질면에서 우수한 경향을 나타냈다. Experiment result; At different hardness and appearance changes in section thickness (Fig. 4), the hardness decreased with the storage period, but the degree of reduction was not affected by section thickness. Appearance also decreased with storage period, but the decrease was more severe at 0.5, 1.5, and 2.0cm compared to 1.0cm. The thin section (0.5cm) showed the deformation of the section during storage, while the thick section (1.5, 2.0cm) showed a tendency to deteriorate the appearance slightly due to the decrease in the lightness of the flesh. The trend was excellent in terms of quality.
실시예4. 염화칼슘 처리에 따른 절편 품질 변화Example 4. Changes in Section Quality with Calcium Chloride Treatment
절편을 상기와 같은 방법으로 1.0cm 두께로 제조해서 0, 0.5, 1.0, 2.0% 염화칼슘 용액에 각각 2분간 침지후 0℃에 저장하였다. 저장중 경도, 외관, 식미변화를 조사하였다.Sections were prepared in the same manner as described above in 1.0 cm thickness and immersed in 0, 0.5, 1.0, 2.0% calcium chloride solution for 2 minutes each and stored at 0 ℃. Hardness, appearance and taste change during storage were investigated.
실험결과;절편 제조후 염화칼슘 처리농도에 따른 경도 및 외관변화(Fig. 5)에서, 경도는 대조구에 비해 염화칼슘 처리과에서 현저히 높았는데 저장기간 중 40gf내외의 높은 값을 나타냈다. 반면, 염화칼슘 처리 농도간에는 경도 차이가 없었다. 외관도 무처리과에 비해 염화칼슘 처리과에서 높게 유지됨으로써 1-2% 염화칼슘 처리는 저장중 과실 절편의 경도와 외관 증진으로 품질을 향상시키는 것으로 사료된다. Experiment result; In hardness and appearance change according to the concentration of calcium chloride treatment (Fig. 5) after the preparation of the slices, the hardness was significantly higher in the calcium chloride treatment group than the control group, showing a high value of about 40gf during the storage period. On the other hand, there was no hardness difference between the concentrations of calcium chloride treatment. Appearance is also higher in the calcium chloride treatment than in the untreated treatment, so the 1-2% calcium chloride treatment improves the quality by enhancing the hardness and appearance of fruit slices during storage.
실시예5: 수확과 및 절편 제조전 잔류농약조사Example 5 Residual Pesticide Irradiation Before Harvesting and Section Production
잔류농약 분석: 본 실험에 사용된 과실은 전남 무안군 현경면 과수원에서 수확한 '헤이워드' 품종인데 수확한 과실과 절편 제조전 과실을 각각 과피와 과육으로 구분한후 잔류농약 함량은 측정하였다.Residual Pesticide Analysis: The fruits used in this experiment were 'Hayward' varieties harvested from Hyun-myeon Myeon-gun, Muan-gun, Jeollanam-do, Korea.
실험결과;참다래 과육과 과피에서 잔류농약을 분석한 결과 과피에서 carbendazin이 0.013-0.045ppm 검출될뿐 다른 잔류농약성분은 검출되지 않았다 (Table 1). 식품에서 carbendazin의 기준치가 2ppm이고 제품제조시 과피를 제거하기 때문에 이 정도의 농약은 인체에 영향을 미치지 않는 것으로 사료된다. Experiment result; As a result of the analysis of residual pesticides in the larvae and rinds, only 0.013-0.045 ppm of carbendazin was detected in the rinds, but no other pesticides were detected (Table 1). It is considered that this pesticide does not affect the human body because the standard value of carbendazin in food is 2 ppm and the skin is removed during manufacturing.
실시예6: 절편내 영양소분석Example 6 Nutrient Analysis in Sections
제품생산 후 절편내 영양소인 당, 무기물, 비타민 C, 섬유함량은 추출, 정제해서 발명의 구성단계에서 논술한 방법으로 분석하였다.After production, the nutrients, minerals, vitamin C and fiber content in the slices were extracted and purified and analyzed by the methods described in the constituent steps of the invention.
실험결과;최종적으로 제품을 개발한 다음 제품의 영양소단위는 Table 2에 나타낸 바와 같다. 과육 100g당 주요 영양소 함량은 전당 10.8g, 칼슘 38mg, 칼리 284mg, 비타민 C 86mg, 섬유 3.1g이었다. 따라서 본 제품은 비타민, 무기물, 페놀물질 함유로 간편성과 함께 기능성을 갖춘 최소가공제품이라 사료된다. Experiment result; Finally, after developing the product, the nutrient units of the product are shown in Table 2. The main nutrient content per 100g of flesh was 10.8g of starch, 38mg of calcium, 284mg of Kali, 86mg of vitamin C and 3.1g of fiber. Therefore, this product is considered to be a minimal processed product with simplicity and functionality with vitamins, minerals and phenolic substances.
실시예7: 과실 절편을 이용한 최소가공 제품 생산 Example 7 Production of Minimal Finished Products Using Fruit Slices
과중이 80-100g인 것을 선과, 100ppm 에틸렌처리로 후숙, 1.0cm 두께로 절편가공, 1% 염화칼슘처리, 잔류농약조사과정을 통해 제조한 절편을 이용 제품을 생산하였다.80-100g of heavy weight was used, and the product was produced using 100ppm ethylene treatment, cut into pieces with 1.0cm thickness, section processing with 1% calcium chloride treatment, and pesticide residue investigation.
상기방법으로 생산된 절편은 12×18×3(가로×세로×높이)플라스틱용기에 15개 절편을 용기 에 세 줄(줄당 5개), 절편은 60도 각도로 비스듬히 세워 넣었다.Sections produced by the above method were placed in 12 × 18 × 3 (horizontal × vertical × height) plastic containers in three rows (five per row) in the container, and the sections were erected at an angle of 60 degrees.
절편과 함께 에틸렌흡착제을 넣은후 디자인된 0.06mm PE 필름으로 밀봉함으로써 제품 생산을 완료하였다.Product production was completed by adding an ethylene adsorbent with the sections and sealing with a designed 0.06 mm PE film.
실시예8.에틸렌흡착제 처리에 따른 절편 품질 변화 Example 8. Sectional Quality Changes due to Ethylene Adsorbent Treatment
과실 절편을 1cm로 절단한 후 이들 절편을 각각 유리병에 넣어 0℃에 저장시 에틸렌흡착제를 넣어 준 것과 넣어주지 않은 것으로 구분한 다음 저장중 경도, 외관, 식미을 조사하였다. 에틸렌 흡착제는 과망산카리 1몰 용액에 퍼얼라이트를 1분간 넣어 두었다가 건져 음지에서 완전히 건조시켜 제조하였다. 건조시킨 퍼얼라이트 5g을 천에 담아 절편저장시 용기에 함께 넣어 주었다.Fruit slices were cut into 1 cm, and these slices were put into glass bottles, respectively, and stored at 0 ° C. with ethylene adsorbents and those without. Then, the hardness, appearance, and taste during storage were examined. Ethylene adsorbent was prepared by putting the ferrite for 1 minute in a 1 molar solution of potassium permanganate and dried completely in the shade. 5g of dried Perlite was put in a cloth container and stored together.
실험결과,식용이 가능한 후숙된 절편을 이용 에틸렌흡착제 처리 유무에 따른 경도, 외관, 식미변화(Fig. 6)에서, 경도와 외관, 식미는 에틸렌흡착제 처리시 무처리과에 비해 이들 값이 증진되는 경향을 보였다. 따라서 절편 저장시 에틸렌흡착제 처리는 절편의 품질을 향상시키는 것으로 나타냈다. Experimental results show that the hardness, appearance, and taste of ethylene adsorbents are increased in hardness, appearance, and taste according to the presence or absence of ethylene adsorbent treatment (Fig. 6). Showed. Thus, ethylene adsorbent treatment in storage of sections has been shown to improve the quality of the sections.
실시예9.최소가공 제품에 관한 소비자 기호도 조사 Example 9. Consumer preference survey for minimally processed products
생산된 제품의 산업화 가능성을 타진하고자 소비자 기호도를 조사하였다.The consumer preferences were examined to investigate the industrialization potential of the produced products.
2002년 5월 10일 생산된 제품을 이용 광주광역시 소재 무등산관광호텔 내왕자, 100명, 목포시 소재 E 마트 내왕자 107명, 전체 207명을 대상으로 시식과 동시에 설명조사를 실시하였다.Using the products produced on May 10, 2002, 100 people in the Mudeungsan Tourist Hotel in Gwangju, 107 princes in E-Mart in Mokpo City, and 207 in total were subjected to a tasting and explanatory survey.
실험결과;본 제품이 갖고 있는 장점이 무엇이냐는 질문에 소비자의 55.6-82.6%가 간편성이라 답한 반면, 기능성은 6.3-22.2%, 안전성은 0-8.3%, 잘 모르겠다는 8.3-30.0%로 나타나(Table 3), 본 제품이 갖고 있는 가장 큰 장점은 간편성으로 조사되었다. 본 제품과 함께 소비하고 싶은 식품이 무엇이냐는 질문에 대부분의 소비자가 패스트푸드, 샐러드와 함께 소비하고 싶다고 답해(자료 미제시) 앞으로 패스트푸드 소비량 증가는 본 제품의 소비량 증가에 긍정적인 효과를 미칠 것으로 사료된다. Experiment result; When asked about the advantages of this product, 55.6-82.6% of consumers answered simplicity, while 6.3-22.2% of functionality, 0-8.3% of safety, and 8.3-30.0% of not sure (Table 3). The main advantage of this product is its simplicity. When asked what foods they want to consume with this product, most consumers say they want to consume it with fast food and salads (data not shown). In the future, the increase of fast food consumption will have a positive effect on the consumption of this product. It is feed.
이상, 상기 실시 예와 실험 예를 통하여 설명한 바와 같이 참다래 과중에 따른 선과, 에틸렌에 의한 과실 후숙, 최적 절편두께와 염화칼슘처리, 잔류농약 조사, 절편 영양소 조사 과정을 거처 제조한 절편을 이용 제품 개발 후 에틸렌흡착제 처리, 소비자 기호도 조사 과정을 거처 생산한 본 제품은 품질과 저장성이 우수하면서 간편성이 뛰어난 매우 유용한 발명인 것이다.As described through the above Examples and Experimental Examples, after the development of the product using the line prepared according to the weight of sesame seeds, fruit ripening with ethylene, optimum section thickness and calcium chloride treatment, residual pesticide investigation, and section nutrient investigation process Produced through the process of ethylene adsorbent treatment and consumer preference, this product is a very useful invention with superior quality and storage and simplicity.
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