KR20120040584A - Method for producing sweet persimmon topping and sweet persimmon topping produced by the same - Google Patents

Abstract

PURPOSE: Sweet persimmon toppings, and a producing method thereof are provided to enable users to improve the eating texture and taste of food by using the sweet persimmon toppings. CONSTITUTION: A producing method of sweet persimmon toppings comprises the following steps: cutting sweet persimmon into 2-4mm before dipping in lemon water for 50-70 minutes, and parboiling the sweet persimmon in 90-95 deg C water for 5-15 seconds; drying the parboiled sweet persimmon at 30-35 deg C for 24-36 hours; and dipping the dried sweet persimmon in syrup at 2-3 deg C for 24-30 hours for aging.

Description

Method for producing sweet persimmon topping and sweet persimmon topping produced by the above method

The present invention relates to a technique for preparing yogurt topping material by cutting, heating and drying sweet persimmon fruit and adding the same.

Yogurt fermented by inoculating lactic acid bacteria with milk or skim milk powder is a food that is well balanced with the sour taste of organic acids such as lactic acid produced by lactic acid bacteria during the fermentation process and the flavor produced by lactic acid bacteria itself. Recognized as a representative health drink with relevance, it is developing into a palatable food all over the world.

In addition to the milk component used as a raw material, yogurt has excellent food and nutritional benefits because it contains active ingredients such as lactic acid, peptone, peptide and oligosaccharides, which are produced during fermentation by lactic acid bacteria. Food. When lactic acid bacteria reach the intestines by ingesting lactic acid bacteria fermented milk, foods such as intestinal action, reduction of blood cholesterol, promotion of absorption of minerals and vitamins, and inhibition of colon cancer are caused by the reduction of harmful bacteria due to changes in the intestinal environment of the colon. It has been reported to have a very beneficial effect on nutritional health.

Yogurt science has been proved by many researchers since Mechinnikov began research on lactic acid bacteria. Recently, technological advances have led to the production of various types of yogurt produced by lactic acid bacteria in various countries around the world. ought. In the past, liquid yogurt was mainly produced and marketed in Korea, but for many years, the demand for curd staple yogurt with high milk content and lactic acid bacteria count is increasing according to the needs of consumers.

In recent years, functional yogurt that emphasizes health orientation has been researched and developed, and functional products related to the digestive system and products that meet the human desire to pursue beauty have been produced and marketed. Actually, the production of these products is mainstream in fermented milk. Statistics are available.

There are about 190 species of persimmon plants, including shrubs, arbors, deciduous trees, and evergreens, most of which are distributed in tropical or subtropical regions than in temperate regions. In Korea, they are concentrated mainly in the south coast and the south central inland.

Sweet persimmon (Diospyros kaki T.) has high sugar content and is one of the favorite fruits of Korean people. It contains carotene, vitamin C precursors, vitamin C, D, chlorophyll and folic acid, as well as minerals and dietary fiber. Sweet persimmon is rich in sugars such as glucose and fructose, which not only acts as an energy source for lactic acid bacteria, but also acts as a stabilizer for fermented milk, and can be expected to increase palatability when producing fermented milk with its unique natural pigments and fragrances. It is known to have contractile and serous secretion promoting effects. It is conceivable to develop functional foods that can have an effect on the digestive system by appropriately utilizing the bioactive substances contained in these persimmons.

Sweet persimmon has been selected as a competitive export strategy even after import opening, and with the scientification of the cultivation method, production is increasing every year. However, sweet persimmons have a uniform consumption pattern that is mostly consumed for reproduction or undergoes simple processing, and when overproduced, it easily leads to a price drop. Therefore, it is necessary to develop a high value-added product by incorporating a new processing method.

Korean Patent Registration No. 0725639 discloses a cut piece and a method of manufacturing the same, and Korean Patent Publication No. 2001-0025184 discloses a manufacturing technique of red yogurt, but is different from the manufacturing method of the sweet persimmon topping of the present invention.

The present invention is derived from the above requirements, in the present invention, in order to develop sweet persimmon which is used as a raw fruit as a topping material that can enhance the texture and taste of food, storage of products according to the pretreatment method of sweet persimmon, The present invention was completed by developing a sweetened topping with improved quality and consumer preference by finding a processing condition of sweet persimmons that can maintain the flavor and quality during the distribution period.

In order to solve the above problems, the present invention provides a method for producing a sweet topping comprising the step of cutting, heating and drying the sweet persimmon fruit.

The present invention also provides a sweet topping made by the above method.

The present invention also provides a food containing the sweet topping.

According to the present invention, the sweet persimmon topping of the present invention can diversify the types of fruit toppings, which are mostly limited to strawberries, sesame and peaches, and are used almost exclusively for raw fruits, and the processing method of sweet persimmons is limited to wine, vinegar, red pepper paste and cheonggukjang. Can be diversified.

In addition, it is possible to create a consumption of sweet persimmon, which is difficult to sell due to fresh fruit, and to maintain a stable farm household income by preventing the price from falling due to the temporary release of sweet persimmon. Can provide.

In order to achieve the object of the present invention,

(a) slicing sweet persimmons and warming them;

(b) drying the boiled sweetener of step (a); And

(C) provides a method for producing a sweet topping, characterized in that it comprises the step of immersing the dried sweet persimmon of step (b) in syrup.

In the manufacturing method of the persimmon topping, the step (a) is preferably a step of slicing the sweet persimmon and then immersed in lemon water.

Preferably the method for producing the sweet topping,

(a) chopping sweet persimmons into 2-4 mm, immersing in lemon water for 50-70 minutes, and then warming in water at 90-95 ° C. for 5-15 seconds;

(b) drying the boiled sweetener of step (a) at 30-35 ° C. for 24 to 36 hours; And

(C) may comprise the step of immersing the dried sweet persimmon of step (b) in a syrup for 24 to 30 hours at 2 ~ 3 ℃,

More preferably,

(a) chopping the sweet persimmons to 3 mm and immersed in lemon water for 60 minutes and then boiled in water at 90-95 ° C. for 10 seconds;

(b) drying the boiled sweetener of step (a) for 30 hours at 30 ~ 35 ℃; And

(c) may comprise the step of immersing the dried sweet persimmon of step (b) in a syrup for 24 to 30 hours at 2 ~ 3 ℃.

The method of producing a sweet persimmon topping of the present invention first includes slicing the sweet persimmons to 3 mm and immersing them in lemon water for 60 minutes, and then warming them for 10 seconds in 90-95 ° C. water. Dipping the chopped sweet persimmons into the lemon water can reduce the browning of the sweet toppings during subsequent processing and distribution. Lemon water preparation is made with lemon juice and boiled and cooled water in a ratio of 1:10.

The manufacturing method of the sweet topping of this invention next includes the step of drying the sweetened sweet persimmon at 30-35 degreeC for 24 hours. When the undried sweet persimmon is used as a topping material, the taste of the yogurt is changed as the moisture is released from the sweet persimmon as time passes, and the texture of the sweet persimmon quickly deteriorates and the taste of the yogurt is reduced, which leads to a drying process.

As a final step, the manufacturing method of the sweet persimmon topping of the present invention includes the step of immersing the dried sweet persimmons in a syrup for 24 to 30 hours at 2 ~ 3 ℃. When dried sweet persimmons are mixed directly with yogurt, the two substances do not mix naturally, so the taste is not good. Soaking in the syrup for a certain period of time after aging improves the taste and keeps the taste of the finished yogurt constant. The syrup used in the present invention is a mixture of sugar and water at a ratio of 2.5: 1 (w / v) and boiled on a medium-century fire, and then added 17.5 (w) of oligosaccharides to the amount of water, for about 2 minutes on a low heat. Heated and cooled before use.

The present invention also provides a sweet topping made by the above method.

The present invention also provides a food containing the sweet topping of the present invention.

The food containing the sweet topping of the present invention may be pizza, ice cream, red bean shaved ice, rice cake, confectionery, salad or yogurt, preferably yogurt, but is not limited thereto.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Persimmon of the present invention topping  And persimmon Toppings  Manufacturing method of added yogurt

(a) Cut the sweet persimmon to 3 mm and immersed in lemon water for 60 minutes and boiled in water at 90 ~ 95 ℃ for 10 seconds.

(b) The boiled sweetener of step (a) was dried for 24 hours at 30 ~ 35 ℃.

(c) The sweet persimmon of step (b) was immersed in a syrup for 2 to 3 hours at 2 to 3 ° C. for aging to prepare a sweet topping.

(d) milk was inoculated with lactic acid bacteria and fermented for 8 hours to prepare yogurt.

(e) 70 g of the yoghurt of step (d) was mixed with 10 g of the sweetened topping of step (c) to complete the sweetened yoghurt.

Example  1: persimmon Topping Material  Yogurt Quality by Type and Food  Test

In order to determine the quality and taste preference of yogurt according to the form and treatment of sweet topping, sweet persimmon was prepared by grinding, simmering and drying, respectively, and measuring the sugar content, pH, water content (%) and the number of lactic acid bacteria as quality. Preference ranks were assessed by sensory test personnel (Table 1).

Grinding is a fine persimmon pulverized into 1 mm thick using a blender, stewed finely chopped sweet persimmon 3 ~ 5 mm and then boiled in low heat with the addition of syrup, drying dried finely persimmon 3 ~ 5 mm Sliced and dried for 24 hours at 30 ~ 35 ℃ and soaked in syrup for 24 to 30 hours to mature.

As a result, in the sweetness of the yogurt containing the dry sweet topping was the highest, the water content of the yogurt containing the ground sweet topping was the highest, but the number of lactic acid bacteria was the lowest. In preference, yogurt with sweet topping was the highest.

Yogurt Quality and Flavor Tests by Sweet Topping Material Type Persimmon
shape Yogurt Quality and Preference Rankings Sugar ( ^o Bx) pH Moisture content (%) Lactobacillus (colony water) Preference rank Grinding 17.7 3.9 79.0 237 x 10 ⁵ 3 afforestation 16.0 3.9 78.2 278 x 10 ⁵ 2 dry 19.0 3.9 77.8 272 x 10 ⁵ One

Example  2: sweet persimmon Before drying  Changes in Yogurt Quality with Heat Treatment and Drying Time

In order to investigate the processing conditions of sweet persimmons that can maintain the flavor and quality during the storage and distribution of the product, the quality and preferences were varied by setting the appropriate drying conditions of the sweet persimmon drying method, which was the most preferred in Example 1 Was evaluated.

As a result, in all treatments, the sugar content increased after 7 days from the 1st day of manufacture, the pH and water content were almost unchanged, and the number of lactic acid bacteria was slightly decreased. In preference, yogurt added with sweet persimmon topping for 24 hours after boiling sweet persimmon showed the best preference.

Changes in Yogurt Quality with Heat Treatment and Drying Time before Persimmon Dried process Sugar content
( ^o Bx) pH Water content
(%) Lactobacillus
(Colonies) preference
ranking Produce
1 day later Produce
7 days later Produce
1 day later Produce
7 days later Produce
1 day later Produce
7 days later Produce
1 day later Produce
7 days later Produce
1 day later Produce
7 days later Raw and dry 48 hours 19.2 22.4 3.9 4.0 77.8 78.1 283 278 3 3 Dehydration + 24 hours of drying 19.1 22.1 3.9 4.1 74.5 74.3 272 254 One One Desiccant + 48 hours of drying 19.0 22.6 4.1 4.1 74.1 75.2 277 256 2 2 60 hours of dehydration + drying 19.1 22.5 4.0 4.1 74.3 74.2 283 274 4 4

Raw and dried 48 hours: chopped sweet persimmons into 3 mm, dried for 48 hours, and then added sweetened toppings to yogurt soaked in syrup for 24 to 30 hours.

24 hours of immersion + drying: chopped sweet persimmons into 3 mm, immersed in lemon water for 1 hour, boiled in water at 90-95 ℃ for 10 seconds, dried at 30-35 ℃ for 24 hours, and in syrup 24-30 hours Add soaked sweet topping to yogurt

Desiccant + 48 hours of drying: chopped sweet persimmons into 3 mm, immersed in lemon water for 1 hour, then boiled in water at 90-95 ℃ for 10 seconds, dried at 30-35 ℃ for 48 hours, and in syrup 24-30 hours Add soaked sweet topping to yogurt

60 hours of immersion + drying: chopped sweet persimmons into 3 mm, immersed in lemon water for 1 hour, then boiled in water at 90-95 ℃ for 10 seconds, dried at 30-35 ℃ for 60 hours, and in syrup 24-30 hours Add soaked sweet topping to yogurt

Claims (6)

(a) slicing sweet persimmons and warming them;
(b) drying the boiled sweetener of step (a); And
(C) method of producing a sweet topping, characterized in that it comprises the step of immersing the dried sweet persimmon of step (b) in syrup. The method of claim 1, wherein the step (a) is a step of producing sweet topping, characterized in that the slicing sweet persimmon and then immersed in lemon water. The method of claim 1,
(a) chopping sweet persimmons into 2-4 mm, immersing in lemon water for 50-70 minutes, and then warming in water at 90-95 ° C. for 5-15 seconds;
(b) drying the boiled sweetener of step (a) at 30 to 35 ° C. for 24 to 36 hours; And
(C) the method of producing a sweet topping, characterized in that it comprises the step of immersing the dried sweet persimmon of step (b) in a syrup for 2 to 3 ℃ for 24 to 30 hours. Persimmon topping made by the method of any one of claims 1 to 3. Food containing the sweet topping of Claim 4. The food according to claim 5, wherein the food is pizza, ice cream, red bean shaved ice, rice cake, sweets, salad or yogurt.