KR20130013897A - The functional apple to be manufacturing by reverse osmosis method and thereof manufacturing method - Google Patents
The functional apple to be manufacturing by reverse osmosis method and thereof manufacturing method Download PDFInfo
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- KR20130013897A KR20130013897A KR1020110075813A KR20110075813A KR20130013897A KR 20130013897 A KR20130013897 A KR 20130013897A KR 1020110075813 A KR1020110075813 A KR 1020110075813A KR 20110075813 A KR20110075813 A KR 20110075813A KR 20130013897 A KR20130013897 A KR 20130013897A
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- 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
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K39/00—Medicinal preparations containing antigens or antibodies
- A61K2039/555—Medicinal preparations containing antigens or antibodies characterised by a specific combination antigen/adjuvant
- A61K2039/55511—Organic adjuvants
- A61K2039/55577—Saponins; Quil A; QS21; ISCOMS
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 약용성분, 식용성분, 향기성분 등으로 이루어진 침투물질을 선택하여 물 또는 식용용매에 용해시킨 후, 압력 탱크 내부에 넣은 사과를 포함한 과일을 향해 스프레이로 분무한 후, 압축탱크 내부로 압축 공기를 공급 및 배출하여 상승 및 하강을 반복하는 압력 사이클로 이루어진 역삼투압방식으로 침투물질을 조직내부로 침투시켜 사과를 포함한 과일의 고유성분과 침투된 기능성 성분이 다량 함유된것을 특징으로 한 역삼투압 방식으로 가공된 사과를 포함한 기능성 과일류 및 제조방법에 관한 것이다.
The present invention selects a penetrating material consisting of a medicinal ingredient, an edible ingredient, a fragrance ingredient, and so on, dissolved in water or an edible solvent, sprayed onto a fruit including an apple placed in a pressure tank, and then compressed into a compression tank. Reverse osmosis system consisting of a pressure cycle that repeats rising and falling by supplying and discharging air, and penetrates the penetrating substance into the tissue, and contains a large amount of intrinsic and penetrating functional ingredients of fruits, including apples. It relates to a functional fruit including a processed apple and a manufacturing method.
일반적으로 사과를 포함한 과일은 사람들이 식용으로 하는 열매의 총칭으로, 과육, 과즙이 풍부하고 단맛이 많으며 향기가 좋아 많이 섭취되고 있다.In general, fruits including apples are the general name of the fruit that people eat, and they are eaten a lot because they are rich in pulp, fruit juice, have a sweet taste, and have good fragrance.
또한, 과일은 과육이 발달된 형태에 따라 인과류, 준인과류, 핵과류, 장과류, 견과류로 구분되며, 인과류는 꽃턱이 발달하여 과육부를 형성한 것으로, 사과, 배, 비파 등이 이에 속하고, 준인과류는 씨방이 발달하여 과육이 된 것으로, 감, 감귤류가 이에 속하며, 핵과류는 내과피가 단단한 핵을 이루고 그 속에 씨가 들어 있으며, 중과피가 과육을 이루고 있는 것으로, 복숭아, 매실, 살구 등이 이에 속하고, 장과류는 꽃턱이 두꺼운 주머니 모양이고 육질이 부드러우며 즙이 많은 과일로, 포도 등이 이에 속하며, 견과류는 외피가 단단하고 식용부위는 곡류나 두류처럼 떡잎으로 된 것으로 밤, 호두, 잣 등이 이에 속한다.In addition, fruit is divided into causal fruit, quasi-causal fruit, nuclear fruit, berry, and nut according to the developed form of fruit, and causal fruit is formed by the development of flower jaw, apple, pear, loquat, etc. , Quasi-causal fruits are pulverized by the development of ovaries, persimmons and citrus fruits. Nuclear fruits consist of hard cores of inner skins and seeds in them. This is belonging to this, berry is thick pouch shape, tender meat, succulent fruit, grapes, etc., nuts are hard shell and edible part is made of cotyledon like walnut, walnut, Pine nuts, etc. belong to this.
과일 속에는 수분이 85 ～ 90％로 가장 많고, 단백질 1 ～ 0.5％, 지방 0.3％, 당분과 섬유질의 탄수화물 10 ～ 12％가 함유되어 있으며, 무기질은 0.4％로 카로틴과 칼륨이 들어 있고, 그 밖에도 비타민 C가 가장 많이 들어있다. Fruits contain 85-90% of water, protein 1-0.5%, fat 0.3%, sugar and fiber carbohydrates 10-12%, and minerals are 0.4% and contain carotene and potassium. Contains the most vitamin C
또한, 과일의 맛은 단맛, 신맛이 주이고, 그밖에 식감으로서 펙틴이 들어 있으며, 단맛과 신맛의 균형은 완숙되었을 때가 최고이고, 미숙 상태일 때는 단맛이 적고 신맛이 많아 맛이 떨어진다. 종류에 따라서는 떫은맛이 나는 것도 있다. In addition, the taste of the fruit is mainly sweet and sour taste, and other pectin is contained as a texture, the sweet and sour balance is best when mature, when the immature state is less sweet and sour taste, the taste falls. Some kinds have a bitter taste.
과일이 익으면 단맛이 나는 것은 당분이 많아지는 원인도 있지만, 산의 양이 줄어드는 데도 크게 관계된다.When the fruit is ripe, sweetness may cause more sugar, but the amount of acid is greatly reduced.
또한, 과일에는 과당, 포도당, 수크로오스 등이 약 10％ 함유되어 있기 때문에 단맛이 난다. 특히, 포도의 경우는 약 20％에 달하여 단맛이 매우 강하고, 당분의 함량은 과일의 종류와 성숙도에 따라 다르며, 과일의 신맛은 말산, 시트르산, 타르타르산 등의 유기산에 의한 것이고, 감귤류는 시트르산, 포도는 타르타르산, 사과는 말산이 각각 주체를 이룬다. 안토시아닌, 카로티노이드, 플라보노이드, 엽록소 등의 천연 색소들이 들어 있는데, 주된 것은 역시 안토시아닌이다. 과일의 향기성분은 수십 종이 있으며, 이들이 조화를 이루어 각종 과일의 독특한 향기를 낸다. In addition, the fruit is sweet because it contains about 10% of fructose, glucose, sucrose and the like. In particular, grapes are about 20%, and the sweetness is very strong, and the sugar content varies depending on the type and maturity of the fruit, and the acidity of the fruit is due to organic acids such as malic acid, citric acid, tartaric acid, and citrus fruits. The tartaric acid and the apple are malic acid. It contains natural pigments such as anthocyanins, carotenoids, flavonoids, and chlorophyll. The main ones are also anthocyanins. There are dozens of fruit scents, and they harmonize to create the unique scent of various fruits.
향기성분으로는 여러 종류의 에스테르, 알코올, 알데히드 등이 있다.Aromatic components include various types of esters, alcohols, aldehydes, and the like.
이러한 과일들은 재배방법, 종, 기후, 재배지 등에 따라 약간의 차이는 있으나 그 구성 성분이 거의 비슷하다.These fruits differ slightly depending on the method of cultivation, species, climate, and plantation, but their composition is almost similar.
그러나, 최근 들어서는 인체에 유용한 각종 성분들을 다량으로 함유하는 웰빙식품이 인기를 끌고 있으나, 과일류에는 기본성분 이외에 다른 성분들의 함량을 향상시키기 위한 방법은 제안되지않고 있다.However, in recent years, well-being foods containing a large amount of various ingredients useful for the human body have become popular, but methods for improving the content of other ingredients in addition to the basic ingredients have not been proposed.
따라서 과일에 함유된 주성분 이외의 다른 기능성 성분을 섭취하기 위해서는 과일 이외의 것을 함께 먹어야 하는 번거로움이 있다.Therefore, in order to intake other functional ingredients other than the main ingredient contained in the fruit, there is a hassle to eat together other than the fruit.
또한, 건강과 관련하여 효용가치가 높은 성분만을 따로 섭취할 경우에는 개인의 취향 및 식성에 따라 거부감을 느낄 수 있는 문제점이 있다.
In addition, there is a problem that can be felt in accordance with the taste and diet of the individual, when separately ingesting only a high utility value in relation to health.
상기와 같은 문제점을 해결하기 위한 본 발명은 과일의 형상을 손상시키지않고 함유하고 있는 기본 성분 이외에 기능성 성분을 조직 내부로 침투시켜 과일의 부족한 성분을 보충하여 다양하게 섭취할 수 있도록 하는 것을 목적으로 한다. The present invention for solving the above problems is to infiltrate the functional components into the tissue in addition to the basic components contained without damaging the shape of the fruit to compensate for the insufficient components of the fruit to be ingested in various ways .
또한, 본 발명은 기존의 과일과 달리 기능성 성분을 조직 내부로 침투시킴으로써 고부가가치의 웰빙식품을 제공하는 것을 목적으로 한다.In addition, the present invention is to provide a high value-added well-being food by infiltrating the functional ingredient into the tissue, unlike conventional fruits.
상기와 같은 과제를 해결하기 위하여 본 발명은 약용성분, 식용성분, 향기성분 등으로 이루어진 침투물질을 선택하여 물이나 식용용매에 용해시킨 후 압력탱크 내부에 스프레이로 분무한 다음 과일이 손상되지 않도록 외부에서 공급되는 압력을 상승 및 하강하도록 반복하는 압력 사이클을 이용한 역삼투압방식으로 침투물질을 과일의 조직 내부에 침투시킨 기능성 사과 및 과일을 제공한다.
In order to solve the above problems, the present invention selects a penetrating material consisting of medicinal ingredients, edible ingredients, fragrance components, dissolved in water or edible solvent and sprayed with a spray inside the pressure tank to prevent the fruit from being damaged outside. It provides a functional apple and fruit in which the infiltrate penetrates the inside of the fruit tissue in a reverse osmosis method using a repeated pressure cycle to increase and decrease the pressure supplied from the fruit.
이상에서 설명한 바와 같이 본 발명은 사과를 포함한 과일에 함유된 성분 이외에 부족한 성분을 조직 내부로 침투시켜 다량 함유된 상태에서 함께 섭취할 수 있도록 인삼, 한약재, 비타민과 같은 약 성분과 기능성분, 향기 성분 등으로 이루어진 침투물질을 선택적으로 침투시기 위해 1회 이상 상승 및 하강을 반복하는 압력 사이클을 이용한 역삼투압 방식을 통해 기능성 사과를 제공하는 효과가 있다.As described above, the present invention is a drug component and functional ingredients such as ginseng, Chinese herbal medicine, vitamins, fragrance components such as ginseng, herbal medicine, vitamins to be ingested together in the state containing a large amount of ingredients in addition to the components contained in the fruit, including apples There is an effect of providing a functional apple through the reverse osmosis method using a pressure cycle that repeats the rise and fall one or more times to selectively penetrate the penetrating material consisting of.
또한, 본 발명은 사과에 한정하는 게 아니라 다양한 과일에 적용이 가능함은 물론 소비자의 취향 등에 따라 침투물질을 달리할 수 있어 고부가가치의 과일을 제공하여 상품성을 높이는 효과가 있다.
In addition, the present invention is not limited to apples, but can be applied to various fruits, as well as to penetrate the material according to the taste of the consumer, it is effective to provide a high value-added fruit to increase the marketability.
도 1은 본 발명 역삼투압 방식으로 가공된 기능성 과일 및 기능성 과일 제조방법을 도시해 보인 블럭도.1 is a block diagram showing a functional fruit and a functional fruit manufacturing method processed by the reverse osmosis method of the present invention.
상기와 같은 목적 및 효과를 달성하기 위하여 본 발명은 이하 첨부된 도면에 의해 상세히 설명하면 다음과 같다.In order to achieve the above objects and effects, the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명 역삼투압 방식으로 가공된 기능성 과일 및 기능성 과일 제조방법을 도시해 보인 블럭도이다.1 is a block diagram showing a functional fruit and a functional fruit manufacturing method processed by the reverse osmosis method of the present invention.
본 발명은 사과를 포함한 과일의 조직 내부에 역삼투압방식으로 기능성 침투물질을 침투시켜 소비자의 취향에 따라 다양한 성분을 함께 섭취할 수 있도록 한다.The present invention is to penetrate the functional penetrant material in the reverse osmosis method inside the tissue of the fruit, including the apple so that it can be ingested with various components according to the taste of the consumer.
본 발명은 사과의 조직 내부로 침투물질을 침투시키기 위해 압축공기 공급부, 압축탱크, 침투물질 공급부, 컨트롤러, 압력조절기가 마련된다.The present invention is provided with a compressed air supply unit, a compression tank, a penetration tank supply unit, a controller, a pressure regulator to infiltrate the penetrating material into the tissue of the apple.
따라서 본 발명은 다수개의 사과를 압력탱크에 넣어 밀폐한 후, 물 또는 식용용매에 침투물질인 용질을 용해한 후 침투물질 공급부를 통해 탱크 내부에 스프레이 방식으로 분무한다. Therefore, the present invention is sealed by putting a plurality of apples in a pressure tank, after dissolving a solute that is a penetrating material in water or a food solvent and spraying the inside of the tank through the penetrating material supply.
상기와 같이 압력 탱크 내부에 침투물질을 분무한 후에 압력공기 공급부를 구성하는 압축공기용기에 부착된 압력조절기로 압력을 0 ～ 5atm으로 조절하여 압축공기를 압축 탱크 내부로 공급한다.After spraying the penetrating material into the pressure tank as described above, by adjusting the pressure to 0 ~ 5atm with a pressure regulator attached to the compressed air container constituting the pressure air supply to supply the compressed air into the compression tank.
또한, 침투물질 공급부와 압력탱크를 제어하는 컨트롤러를 통해 압력탱크에 공급되는 외부압력을 미리 입력된 가압 프로그램에 의해 조정하여 공급 및 배출과정을 시차를 두고 반복한다. In addition, the external pressure supplied to the pressure tank through the controller for controlling the penetrating material supply unit and the pressure tank is adjusted by a pre-inputted pressurization program to repeat the supply and discharge process with a time difference.
그러면 압력탱크 내부에 반복적으로 외부압력이 공급 또는 외부로 배출되는 압력 사이클에 의해 압력 탱크 내부의 압력이 상승시 침투물질인 용질을 과일의 조직 내부로 침투시키고, 반대로 하강시 압력탱크 내부 압력을 대기압 수준으로 복원하는 압력 사이클을 1회 이상 반복하는 역삼투압방식을 사용하여 침투물질을 침투시키면 사과의 조직 내부로 침투된 침투물질은 껍질 자체가 반투막을 형성하여 외부로 배출되지않도록 한다.Then, when the pressure inside the pressure tank rises due to the pressure cycle in which the external pressure is repeatedly supplied or discharged to the inside of the pressure tank, the solute, which is a penetrating substance, penetrates into the tissue of the fruit. If the infiltration material is penetrated using reverse osmosis, which repeats the pressure cycle to restore the level one or more times, the infiltration material penetrated into the tissue of the apple does not discharge to the outside by forming a semi-permeable membrane.
상기와 같이 외부 압력을 상승 및 하강하는 이유는 한번에 지속적으로 외부압력을 사과에 강압을 할 경우 사과 껍질 등이 손상되어 제품의 가치가 떨어지는 것을 방지하기 위해 단계적으로 시차를 두고 가압을 한다.The reason for the rise and fall of the external pressure as described above is to pressurize with a time difference to prevent the apple peel and the like from being damaged when the external pressure is continuously forced to the apple at a time to reduce the value of the product.
또한, 사과에 침투물질을 침투시키는 가압시간은 0.5 ～ 3시간 사이가 바람직하며, 상승 및 하강하는 압력 사이클의 시간은 가변적으로 조정이 가능하고, 껍질이 상하지않고 생산성의 향상을 위해 최적의 압력 값 부여가 중요하다.In addition, the pressurization time for penetrating the penetrating material into the apple is preferably between 0.5 and 3 hours, and the time of the up and down pressure cycles can be variably adjusted, and the optimum pressure value for improving productivity is not damaged. Grant is important.
또한, 본 발명은 압력 탱크 내부로 산소성분이 침투하는 것을 방지하고, 장기간 보관할 수 있도록 압력공기를 대체하여 질소를 포함한 항산화성분 성분의 인체에 무해한 기체를 사용하여 사과를 가압함으로 인해 사과가 산화되는 것을 방지할 수 있다. In addition, the present invention prevents the penetration of oxygen components into the pressure tank, the apple is oxidized by pressing the apple using a gas that is harmless to the human body of the antioxidant component including nitrogen to replace the pressure air for long-term storage Can be prevented.
한편, 사과의 조직 내부로 침투되는 침투물질은 약용성분, 식용성분, 향기성분으로 크게 구분되며, 약용성분은 인삼성분인 사포닌, 천연약제, 인공약제인 비타민 등이고, 식용성분은 설탕, 꿀인 당분과 염분 등이고, 솔향, 한약 향 등의 향기성분으로 다양하게 구성된다.On the other hand, the penetrating substance penetrating into the tissue of the apple is divided into medicinal ingredients, edible ingredients, and fragrance ingredients. The medicinal ingredients are saponin, which is a ginseng ingredient, natural medicine, vitamins, which are artificial medicines, and the edible ingredients are sugar, honey, and sugar. It is a salt, etc., and is composed of various fragrance components such as scent of perfume and herbal medicine.
또한, 사과 내부의 색상을 다양하게 표현할 수 있도록 색소(천연)성분 추가하며, 침투성분과 같이 물이나 식용 용매에 용해하여 압력 탱크 내부로 분무한다. In addition, a pigment (natural) ingredient is added to express various colors of the inside of the apple, and it is dissolved in water or an edible solvent such as a permeable powder and sprayed into the pressure tank.
따라서 제조자는 소비자의 성별, 연령, 취향 등을 제고하여 다양한 기능을 갖는 침투물질을 선택하여 사과의 조직내부로 침투시킴으로써 기능성 사과를 제공함은 물론 소비자의 주문에 사과의 조직 내부로 침투물질을 침투시켜 맞춤생산이 가능하다.Therefore, the manufacturer improves the sex, age, and taste of consumers, selects penetrants with various functions, and penetrates into the apple tissue to provide functional apples, as well as infiltrate penetrants into the apple tissue in consumer orders. Custom production is available.
또한, 기능성 침투물질이 침투된 사과를 장기간 보관하기 위해서는 압력 탱크 내부의 역삼투압 조건과 동일조건을 갖는 보관장소를 제공할 수도 있다. Further, in order to store apples penetrated with functional penetrants for a long time, a storage place having the same conditions as the reverse osmosis conditions in the pressure tank may be provided.
또한, 본 발명은 사과에 한정하지않고, 배, 참외 등 모든 과일에 적용이 가능하며 껍질의 두께에 따라 외부 압력을 달리하는 게 바람직하다.
In addition, the present invention is not limited to apples, can be applied to all fruits, such as pears and melons, it is preferable to vary the external pressure according to the thickness of the peel.
실시 예 1Example 1
압력탱크 내부에 사과를 넣고 외부 압력을 0 ～ 5 atm으로 조절하고, 침투물질로는 인삼추출물인 사포닌을 침투시켜 압축공기인 외부압력을 상승 및 하강하도록 압력 사이클을 0.5 ～ 3시간 내외에서 반복하여 침투물질이 조직 내부로 침투된 기능성을 사과를 제조한다. Put the apple inside the pressure tank and adjust the external pressure to 0 ~ 5 atm, and the pressure cycle is repeated within 0.5 ~ 3 hours to increase and decrease the external pressure of compressed air by penetrating saponin as ginseng extract. The apple is made with the functional substance penetrated into the tissue.
압력 사이클 막대 그래프 Pressure cycle bar graph
사과의 크기 표시 Size indication of an apple
압력 사이클을 이용한 역삼투압 방식으로 사포닌을 침투시켜 사포닌농도를 공정 후 1일 후에 측정하니 사과 껍질부에 최대 농도값이 나타나고, 중심부로 갈수록 지수함수적으로 감소됨을 알 수 있다. Saponin was penetrated by reverse osmosis using a pressure cycle, and the concentration of saponin was measured 1 day after the process, indicating that the maximum concentration value appeared in the apple peel and decreased exponentially toward the center.
따라서 실시 예에서 확인할 수 있듯이 사과 내부로 침투물질이 조직 내부에서 침투상태를 유지하고 있어 다양한 기능성 성분을 섭취할 수 있도록 향상됨을 알 수 있다.
Therefore, as can be seen in the embodiment it can be seen that the penetrant to the inside of the apple is maintained to penetrate the inside of the tissue to improve the intake of various functional ingredients.
1: 침투물질 공급부 2: 압축공기 공급부
3: 컨트롤러 4: 압력 탱크
5: 사과 6: 압력조절기1: penetration material supply part 2: compressed air supply part
3: controller 4: pressure tank
5: apple 6: pressure regulator
Claims (9)
After inserting the fruit into the pressure tank and sealing it, dissolve the solute that is penetrating material in water or food solvent, spray it into the tank, and then supply compressed air to the tank repeatedly or discharge it to outside. When the pressure rises, the solute penetrates into the fruit, and when descending, the penetrant penetrates into the tissue of the fruit by reverse osmosis, in which the pressure cycle is repeated to increase and decrease the pressure to restore the pressure inside the tank to the atmospheric pressure level. Functional fruit manufacturing method processed by reverse osmosis.
The method of claim 1, wherein the method replaces the compressed air supplied into the tank and supplies a harmless gas having an antioxidant component to repeat the pressure cycle.
The method of claim 1, wherein the external pressure supplied to the inside of the tank is 0 ~ 5atm characterized in that the functional fruit manufacturing method processed by the reverse osmosis method.
The method according to claim 1, wherein the penetrating material is a medicinal component, an edible component, a fragrance component, and a pigment content.
The method of claim 1, wherein the fruit is an apple, characterized in that the reverse osmosis process functional fruit manufacturing method.
According to claim 1, Processed functional fruit manufacturing method characterized in that the method of storing in a reverse osmosis conditions for the long-term storage of the fruit penetrated material is further added.
The method of claim 3, wherein the numerical value of the external pressure varies depending on the thickness of the peel of the fruit.
Functional fruit processed in a reverse osmosis method characterized in that the infiltration material penetrated into the apple in a reverse osmosis method that repeats the pressure cycle of increasing and decreasing the external pressure supplied into the tank.
The functional fruit processed according to the reverse osmosis method according to claim 8, wherein the penetration material is a medicinal component, an edible component, or a fragrance component.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH05284906A (en) * | 1992-04-06 | 1993-11-02 | Nippondenso Co Ltd | Reviving equipment for vegetables |
| MY124445A (en) * | 1995-10-12 | 2006-06-30 | Ono Foods Ind Co Ltd | Method of drying foods by using far infrared rays at reduced pressure and temperature |
| JP2003225051A (en) | 2002-02-05 | 2003-08-12 | Matsushita Electric Ind Co Ltd | Method for preserving vegetable and preserving system by the same |
| KR101098543B1 (en) * | 2009-04-16 | 2011-12-26 | 학교법인 선목학원 | Storage method of crops |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230000918A (en) * | 2021-06-22 | 2023-01-03 | 오인호 | Manufacturing method of vegetables and fruits enriched with water-soluble active ingredients |
| KR102506082B1 (en) * | 2022-01-11 | 2023-03-06 | 농업회사법인 로가바이오 주식회사 | Agricultural products penetrating material input method and apparatus thereof |
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| KR101492889B1 (en) | 2015-02-12 |
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