KR20070006168A - Fruit conservation materials and manufacturing method threrof - Google Patents

Fruit conservation materials and manufacturing method threrof Download PDF

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Publication number
KR20070006168A
KR20070006168A KR1020050061260A KR20050061260A KR20070006168A KR 20070006168 A KR20070006168 A KR 20070006168A KR 1020050061260 A KR1020050061260 A KR 1020050061260A KR 20050061260 A KR20050061260 A KR 20050061260A KR 20070006168 A KR20070006168 A KR 20070006168A
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South Korea
Prior art keywords
fruit
weight
water
sugar
wine
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KR1020050061260A
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Korean (ko)
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정혜숙
이정미
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정혜숙
이정미
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Priority to KR1020050061260A priority Critical patent/KR20070006168A/en
Publication of KR20070006168A publication Critical patent/KR20070006168A/en

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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
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23B7/08—Preserving with sugars
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

Provided is a method of producing a fruit preservative by adding a freshness-retaining agent containing any one of lemon juice and citric acid to sugar, water and wine. The fruit preservative prevents the oxidation and deterioration of fruits for a predetermined period of time. The fruit preservative contains 5 to 7% by weight of a freshness-retaining agent, 30 to 40% by weight of sugar, 45 to 60% by weight of water and 5 to 8% by weight of wine. The freshness-retaining agent comprises any one of lemon juice and citric acid. To make the fruit preservative, sugar is melted in boiling water, cooled and mixed with wine and any one of lemon juice and citric acid.

Description

과일 보존제 및 그 제조방법{FRUIT CONSERVATION MATERIALS AND MANUFACTURING METHOD THREROF}FRUIT CONSERVATION MATERIALS AND MANUFACTURING METHOD THREROF}

본 발명은, 과일 보존제 및 그 제조방법에 관한 것으로서, 보다 상세하게는, 커팅된 과일의 신선도를 일정 기간 유지시키는 과일 보존제 및 그 제조방법에 관한 것이다.The present invention relates to a fruit preservative and a method for producing the same, and more particularly, to a fruit preservative for maintaining a freshness of the cut fruit for a period of time and a method for producing the same.

예로부터 과일을 장기간 보관하기 위해서는 과일을 연한 소금물에 침적시키거나 설탕물 등에 침적시켜 왔다.For a long time, fruits have been immersed in soft brine or sugar water for long-term storage.

한편, 생과일은 커팅된 후 상온에서 일정 시간 노출되면, 과일의 표면이 공기와 결합함에 따라 산화작용을 초래하여 과일 표면의 색깔이 변하기 시작한다.On the other hand, when fresh fruits are cut and exposed at room temperature for a certain time, as the surface of the fruit binds with air, it causes oxidation and starts to change the color of the fruit surface.

이에, 과일을 먹고난 후 남은 커팅된 과일은 소정의 용기에 담겨져 냉장고 등에 보관되거나, 쓰레기로 버려진다.Thus, the cut fruit remaining after eating the fruit is stored in a refrigerator or the like in a predetermined container, or discarded as trash.

그러나, 용기에 보관된 과일은 일정 시간이 경과하면 변색할 뿐만 아니라 본래의 맛이 변질될 염려가 있으며, 쓰레기로 버려지는 과일은 처리가 곤란하여 환경을 오염할 염려가 있다.However, the fruit stored in the container is not only discolored after a certain time, the original taste may be deteriorated, the fruit discarded as garbage may be difficult to dispose of the environment may be contaminated.

특히, 다양한 과일을 동시에 즐길 수 있도록 여러 종류의 과일을 조각 내어 소정의 시럽에 담아 포장하여 만드는 제품인 일명 후르츠 칵테일의 경우, 커팅된 과일의 산화와 부패속도를 줄이는 것이 가장 중요하다.In particular, in the case of a so-called Fruit Cocktail, which is a product made by slicing various kinds of fruits and packing them in a predetermined syrup to enjoy various fruits at the same time, it is most important to reduce oxidation and rot rate of the cut fruit.

이에, 본 출원인은 후르츠 칵테일 등을 생산하는 식품공장이나 가정에서, 커팅된 과일을 일정 시간동안 과일 고유의 맛과 색상을 유지하며 보존할 수 있는 과일 보존제 및 그 제조방법을 개발하기에 이르렀다.Accordingly, the present inventors have developed a fruit preservative and a method of manufacturing the same, which can preserve the fruit's unique taste and color for a predetermined time in a food factory or home that produces fruit cocktails and the like.

따라서, 본 발명의 목적은, 과일의 산화와 부패를 일정 시간동안 방지하며, 과일의 신선도를 유지시킬 수 있는 과일 보존제 및 그 제조방법을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a fruit preservative and a method for producing the same, which can prevent oxidation and decay of fruit for a certain time and maintain the freshness of the fruit.

상기 목적을 달성하기 위하여, 본 발명은, 과일 보존제에 있어서, 레몬즙과 구연산 중 적어도 어느 하나로 이루어진 신선도 유지제, 설탕, 물 및 와인을 혼합하여 이루어진 것을 특징으로 하는 과일 보존제를 제공한다.In order to achieve the above object, the present invention provides a fruit preservative comprising a freshness retainer, sugar, water and wine made of at least one of lemon juice and citric acid in the fruit preservative.

여기서, 상기 유지제 신선도 유지제 5∼7중량％, 상기 설탕 30∼40중량％, 상기 물 45∼60중량％, 상기 와인 5∼8중량％가 혼합하여 이루어진 것이 바람직하다.Here, it is preferable that 5-7 weight% of said oil-freshness retainers, 30-40 weight% of said sugars, 45-60 weight% of said water, and 5-8 weight% of said wines are mixed.

한편, 상기 목적은, 본 발명의 다른 분야에 따르면, 과일 보존제 제조방법에 있어서, 물을 가열하는 단계와; 상기 가열된 물에 설탕을 용해시키는 단계와; 상기 설탕이 용해된 물을 일정 온도로 냉각시키는 단계와; 상기 냉각된 물에 와인을 혼합하는 단계와; 상기 와인이 혼합된 물에 레몬즙과 구연산 중 적어도 어느 하나를 혼합하는 단계를 포함하는 것을 특징으로 하는 과일 보존제 제조방법에 의해서도 달성된다.On the other hand, the above object, according to another field of the present invention, the fruit preservative manufacturing method, the step of heating water; Dissolving sugar in the heated water; Cooling the sugar-dissolved water to a predetermined temperature; Mixing wine with the cooled water; The wine is also achieved by a fruit preservative manufacturing method comprising the step of mixing at least one of lemon juice and citric acid in the mixed water.

여기서 상기 신선도 유지제 5∼7중량％, 상기 설탕 30∼40중량％, 상기 물 45∼60중량％, 상기 와인 5∼8중량％가 혼합되는 것이 바람직하다.It is preferable that 5-7 weight% of said freshness retainers, 30-40 weight% of said sugars, 45-60 weight% of said water, and 5-8 weight% of said wines are mixed.

이하에서는 바람직한 실시형태를 예를 들어 본 발명에 대해 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to preferred embodiments.

본 발명에 따른 과일 보존제는 레몬즙과 구연산 중 적어도 어느 하나로 이루어진 신선도 유지제, 설탕, 물 및 와인을 혼합하여 이루어진다.Fruit preservative according to the present invention is made by mixing a freshness retainer, sugar, water and wine made of at least one of lemon juice and citric acid.

이러한 과일 보존제는 유지제 신선도 5중량％, 설탕 30중량％, 물 60중량％, 와인 5중량％를 혼합하여 이루어진다.These fruit preservatives consist of 5% by weight of freshness of the oil, 30% by weight of sugar, 60% by weight of water, and 5% by weight of wine.

여기서, 설탕은 물 1리터당 300g 정도 용해되는 것이 바람직하며, 설탕은 정백당으로 이루어지는 것이 보다 효과적이다. 설탕은 일정한 당도를 유지하며, 이에 과일 보존제에 음료 기능을 부여하여 과일의 과즙과 결합하여 과일쥬스의 맛을 내게 하는 작용을 한다. 또한, 설탕이 용해된 물은 설탕의 끈적끈적한 액이 과일 표면에 코팅되어, 과일 표면이 공기와 직접 닿아 산화가 진행되는 것을 지연시키는 작용을 한다.Here, the sugar is preferably dissolved about 300g per liter of water, it is more effective that the sugar is made of white sugar. Sugar maintains a constant sugar content, which gives a beverage function to the fruit preservative to combine with the fruit juice to give a taste of fruit juice. In addition, sugar-dissolved water has a sticky liquid of sugar is coated on the fruit surface, the fruit surface is in direct contact with air to delay the progress of oxidation.

와인은 포도원액 87.5중량％와 알코올 12.5중량％를 혼합하여 이루어지는 것이 보다 효과적이다. 설탕만으로 맛을 낼 경우 뒷입맛이 너무 달고 입안이 텁텁해지는 현상과 맛이 질리는 현상이 발생하므로, 이를 방지하기 위해 와인을 첨가함으로써, 과일 보존제의 시음 후 뒷입맛을 개운하게 한다.As for wine, it is more effective to mix 87.5 weight% of vinegar liquids and 12.5 weight% of alcohol. If you taste only sugar, the aftertaste is too sweet and the mouth is sulky and tastes tired, so by adding wine to prevent this, the aftertaste of the fruit preservative is refreshed.

신선도 유지제로서 레몬즙은 물 60중량％와 레몬원액 39.96중량％와 이산화황 0.04중량％를 혼합하여 이루어지는 것이 바람직하다. 레몬즙은 그 자체만으로도 과일의 신선도를 유지시켜 주는 작용을 할 뿐만 아니라 산화와 부패를 방지하는 작용을 한다.As a freshness retainer, it is preferable that lemon juice consists of 60 weight% of water, 39.96 weight% of lemon juice, and 0.04 weight% of sulfur dioxide. Lemon juice, by itself, not only keeps the fruit fresh, but also prevents oxidation and decay.

또한, 신선도 유지제로서 구연산은 원액 100％인 것이 보다 효과적이다. 구연산은 과일의 신선도를 유지시켜 주는 작용을 할 뿐만 아니라 상큼한 맛을 내는 역할을 한다.Moreover, it is more effective that citric acid is 100% of undiluted | stock solution as a freshness maintainer. Citric acid not only maintains the freshness of the fruit, but also serves to refresh the taste.

이하에서는 본 발명에 따른 과일 보존제를 제조하는 방법에 대해 설명하기로 한다. 설명에 앞서, 이하에서 제시되는 수치는 과일 보존제의 일 실시예로서 제시되는 것임을 밝혀둔다.Hereinafter, a method of preparing a fruit preservative according to the present invention will be described. Prior to the description, it is noted that the figures given below are presented as an example of a fruit preservative.

먼저, 물을 가열하여 끓인다.First, boil the water by heating.

다음, 가열된 물에 설탕을 용해시킨다. 이 때, 물 1ℓ에 설탕 300g을 용해하여, 물의 당도를 23∼25브릭스(brix)로 조절한다.Next, the sugar is dissolved in heated water. At this time, 300 g of sugar is dissolved in 1 L of water, and the sugar content of water is adjusted to 23 to 25 brix.

그리고, 설탕이 용해된 물을 일정 온도로 냉각시킨다. 이 때, 설탕이 용해된 물의 냉각 온도는 60∼70℃인 것이 바람직하다.Then, water in which sugar is dissolved is cooled to a constant temperature. At this time, it is preferable that the cooling temperature of the water in which sugar was melt | dissolved is 60-70 degreeC.

계속하여, 냉각된 물에 와인을 혼합한다. 이 때, 포도원액 87.5중량％와 알코올 12.5중량％를 혼합하여 이루어진 와인 50㎖를 물 1ℓ에 혼합한다. 이에, 와인을 혼합한 후의 당도는 최초의 당도 보다 1브릭스 정도만큼 저하된다.Subsequently, the wine is mixed with cooled water. At this time, 50 ml of wine obtained by mixing 87.5% by weight of the vinegar solution and 12.5% by weight of alcohol is mixed with 1 liter of water. Thus, the sugar content after mixing the wine is lowered by about 1 brix than the initial sugar content.

다음, 와인이 혼합된 물에 레몬즙을 혼합하여, 본 발명의 일 실시예에 따른 과일 보존제를 완성한다. 이 때, 물 60중량％와 레몬원액 39.96중량％와 이산화황 0.04중량％를 혼합하여 이루어진 레몬즙 50㎖를 와인이 혼합된 물에 혼합한다.Next, lemon juice is mixed with water mixed with wine to complete a fruit preservative according to an embodiment of the present invention. At this time, 50 ml of lemon juice made by mixing 60% by weight of water, 39.96% by weight of the lemon stock solution and 0.04% by weight of sulfur dioxide is mixed with water mixed with wine.

여기서, 와인이 혼합된 물에 레몬즙 대신에 100％ 원액으로 이루어진 구연산 50mg을 혼합할 수도 있다.Here, 50 mg of citric acid consisting of 100% undiluted solution may be mixed with water mixed with wine.

이에, 본 발명에 따른 과일 보존제는 설탕의 끈적끈적한 액이 과일 표면에 코팅되어 과일 표면이 공기와 직접 닿아 산화가 진행되는 것을 지연시킬 뿐만 아니라 와인에 의해 뒷입맛이 개운해지고, 특히 레몬즙이나 구연산에 의해 과일의 신선도를 유지시키며 산화와 부패를 방지하여, 과일의 산화와 부패를 일정 시간동안 지연하며, 과일의 신선도를 유지시킬 수 있게 된다.Therefore, the fruit preservative according to the present invention is coated with a sticky liquid of sugar on the surface of the fruit not only delays the oxidation of the fruit surface is in direct contact with the air, but also the aftertaste is refreshed by wine, in particular in lemon juice or citric acid By maintaining the freshness of the fruit to prevent oxidation and decay, to delay the oxidation and decay of the fruit for a certain time, it is possible to maintain the freshness of the fruit.

따라서, 본 발명의 제조방법에 따라 제조된 과일 보존제에 여러 가지의 과일을 조각 내어 담그면, 각 과일의 갈변현상이 방지되어 신선하게 각 과일 본래의 성질을 유지할 수 있게 된다. 또한, 각 과일 고유의 과즙과 과일 보존제가 혼합되어, 과즙과 함께 과일을 신선한 상태로 간편하게 먹을 수 있게 된다.Accordingly, when pieces of various fruits are immersed in the fruit preservative prepared according to the manufacturing method of the present invention, browning of each fruit is prevented, and the original properties of each fruit can be kept fresh. In addition, the fruit-specific juice and fruit preservatives are mixed, so that the fruit can be easily eaten fresh with the juice.

이상 설명한 바와 같이, 본 발명에 따르면, 레몬즙과 구연산 중 어느 하나로 이루어진 신선도 유지제, 설탕, 물 및 와인을 혼합하여 과일 보존제를 제조함으로써, 과일의 산화와 부패를 일정 시간동안 방지하며, 과일의 신선도를 유지시킬 수 있는 과일 보존제 및 그 제조방법이 제공된다.As described above, according to the present invention, by preparing a fruit preservative by mixing the freshness retainer, sugar, water and wine made of any one of lemon juice and citric acid, to prevent the oxidation and decay of the fruit for a certain time, Provided are a fruit preservative and a method for producing the same, which can maintain freshness.

Claims (4)

과일 보존제에 있어서,In fruit preservatives, 레몬즙과 구연산 중 적어도 어느 하나로 이루어진 신선도 유지제, 설탕, 물 및 와인을 혼합하여 이루어진 것을 특징으로 하는 과일 보존제.Freshness retaining agent made of at least one of lemon juice and citric acid, a fruit preservative, characterized in that made by mixing wine, sugar and water. 제1항에 있어서,The method of claim 1, 상기 신선도 유지제 5∼7중량％, 상기 설탕 30∼40중량％, 상기 물 45∼60중량％, 상기 와인 5∼8중량％를 혼합하여 이루어진 것을 특징으로 하는 과일 보존제.A fruit preservative comprising 5-7% by weight of the freshness retainer, 30-40% by weight of sugar, 45-60% by weight of water, and 5-8% by weight of the wine. 과일 보존제 제조방법에 있어서,In the fruit preservative manufacturing method, 물을 가열하는 단계와;Heating the water; 상기 가열된 물에 설탕을 용해시키는 단계와;Dissolving sugar in the heated water; 상기 설탕이 용해된 물을 일정 온도로 냉각시키는 단계와;Cooling the sugar-dissolved water to a predetermined temperature; 상기 냉각된 물에 와인을 혼합하는 단계와;Mixing wine with the cooled water; 상기 와인이 혼합된 물에 레몬즙과 구연산 중 적어도 어느 하나를 혼합하는 단계를 포함하는 것을 특징으로 하는 과일 보존제 제조방법.Method of producing a fruit preservative, characterized in that the step of mixing at least one of lemon juice and citric acid in the water mixed with the wine. 제3항에 있어서,The method of claim 3, 상기 신선도 유지제 5∼7중량％, 상기 설탕 30∼40중량％, 상기 물 45∼60중량％, 상기 와인 5∼8중량％가 혼합되는 것을 특징으로 하는 과일 보존제 제조방법.5-7 weight% of said freshness retainer, 30-40 weight% of said sugar, 45-60 weight% of said water, and 5-8 weight% of said wine are mixed, The manufacturing method of the fruit preservative characterized by the above-mentioned.
KR1020050061260A 2005-07-07 2005-07-07 Fruit conservation materials and manufacturing method threrof KR20070006168A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103960344A (en) * 2014-05-09 2014-08-06 李柳强 Blackberry can

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103960344A (en) * 2014-05-09 2014-08-06 李柳强 Blackberry can

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