KR20140136584A

KR20140136584A - A manufacturing method of reformed frozen soft persimmon

Info

Publication number: KR20140136584A
Application number: KR20130056481A
Authority: KR
Inventors: 김성수; 김영붕; 김은미
Original assignee: 한국식품연구원; 영암군
Priority date: 2013-05-20
Filing date: 2013-05-20
Publication date: 2014-12-01

Abstract

The present invention relates to a manufacturing method of re-molding frozen soft persimmon, comprising a step of re-molding a mixture manufactured by adding sugar, vitamin C and yoghurt to soft persimmon paste and of freezing the same. According to the present invention, if the re-molded frozen soft persimmon is manufactured, the re-molded frozen soft persimmon can be stored for a long time, and the color and taste of the soft persimmon can be maintained when eaten.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a frozen froth,

The present invention relates to a method of manufacturing a re-molding freeze-thawing process using a red-hot paste.

In general, Hongshi (the New Year) refers to a sense of reddish-tangled ripeness, which is the natural or artificial removal of the lingering taste of life. Hongshi is a food that has been widely used since ancient times, because it has removed the tannin component called diospyrin which gives a sweet taste and has a good taste and a clear red color.

However, in order to make liveliness as a hongsi, not only is it necessary to store the sensation for a long period of time, but it also causes problems such as corruption and deterioration in the process of aging the senses for a long period of time.

In addition, since the finished hongsi is still under aging, it is difficult to supply food to consumers because the taste is changed or browning occurs unless it is circulated within a short period of time. In some cases, it is possible to store the flushes in a storage warehouse having a temperature and humidity condition in which the flushing can be preserved for a long period of time. However, not only the shelf life of the flushing is temporarily limited, There arises a problem, and a considerable expense is incurred in constructing or maintaining the warehouse.

In spite of the excellent quality of domestic senses, there are very few processed products with high value added which are mostly consumed in the market and consumed throughout the year. Therefore, the use of persimmon is limited, and there is a fear of overproduction in mass production, and at the same time, the price may be lowered.

Therefore, in order to mass-consume high-quality domestic products, it is necessary to expand the sensitive product market through the development and commercialization of various products using pulp as a raw material, and to revitalize the local declining industry.

Accordingly, in order to meet the above-mentioned development needs, the present invention has been extensively studied. As a result, it has been found that when the frozen pastry is prepared by adding sugar, vitamin C and yogurt to the pastry paste, The present invention has been completed based on this discovery.

According to the manufacturing method of the present invention, when the frozen red flush is manufactured, the frozen flush can be stored for a long period of time.

FIG. 1 is a side view and a top view of a mountainous area of Yeongam County, Jeollanam Province, which is used in the embodiment of the present invention.
Fig. 2 is a photograph of the hospi paste prepared in the embodiment of the present invention sealed with a PET zippered bag.
3 is a photograph showing the morphological state change of the frost pastes manufactured according to the embodiment of the present invention for each freezing period.
FIG. 4 is a photograph showing the degree of browning of the red pepper paste according to the concentration of vitamin C added to the red pepper paste prepared in the example of the present invention and the incubation time. Ⓐ is at 0 hour, ⓑ is at 2 hours, ⓒ is at 4 hours, ⓓ is at 6 hours, and ⓔ is at 8 hours at room temperature.
FIG. 5 is a graph showing the preference of the Hong Sai paste according to the addition amount of the sugar added to the Hong Sai paste prepared in the example of the present invention by the 9 point scaling method.
Figure 6 is a photograph of an exemplary re-forming freeze-thaw produced in an embodiment of the present invention.

Hereinafter, the present invention will be described in detail. However, it should be understood that the present invention may be embodied in many other specific forms without departing from the spirit or essential characteristics thereof.

In one embodiment, the present invention provides a method comprising: a) washing a freshness; b) aging or de-scouring and aging the raw fish to produce a broth; c) removing the cockles of the hongsi prepared in the step b), separating the seeds of the hongsi, separating the juice of the hongsi, and extracting the flesh of the hongsi to prepare a floss paste; d) adding a sugar, vitamin C and yogurt to the floss paste prepared in the step c) to prepare a mixture; And e) reforming the mixture and freezing it.

In the present invention, the term "fresh" is used as a concept that does not have any particular physical and /

In the present invention, various known extractions can be used to remove the lingering taste. For example, hot tap dehydration, alcohol dehydration, gas dehydration, freeze dehydration, and the like can be used without limitation.

In another embodiment, the present invention provides a method comprising: a) washing a raw flush; b) removing the tap of Hongxi, isolating the Hongxi seed, separating the juice of Hongxi, and collecting the fruit of Hongxi to produce an Hongxi paste; c) adding a sugar, vitamin C and yogurt to the floss paste prepared in step b) to prepare a mixture; And d) reforming the mixture and freezing it.

In the present invention, the term " raw raw liver "is used as a concept corresponding to a frozen raw liver, and means a frozen liver that has not been frozen.

In yet another embodiment, the present invention provides a method comprising: a) peeling and defrosting a frozen broth; b) separating the seeds of the hongsi, separating the juice of the hongsi, and extracting the flesh of the hongsi to prepare a hsii paste; c) adding a sugar, vitamin C and yogurt to the floss paste prepared in step b) to prepare a mixture; And d) reforming the mixture and freezing it.

In the embodiment of the present invention, it is preferable to further include a step of pasteurizing the mixture at a temperature of 55 ° C to 75 ° C for 30 minutes to 60 minutes after the preparation of the mixture, followed by rapid cooling. In the case of performing the processing under the above conditions, the preference and the texture of the re-formed frozen flame can be further increased. The temperature of pasteurization is most preferably 65 ° C.

When the skin is peeled off, the polyphenol oxidase reacts with oxygen in the air to cause browning. It can be seen that the persimmon puree products sold on the market are frozen and stored and circulated and stored, but the color is not good due to browning at the factory. This browning greatly affects the merchantability of the product, and measures are needed to delay or prevent it. Therefore, in the present invention, vitamin C is added to the floss paste in consideration of anti-cancer effect, antioxidative effect, and nutritional aspects.

The content of vitamin C is preferably 0.1% by weight to 1.0% by weight on the basis of the mixture in terms of the anti-cancer effect and nutrient reinforcement. If the content is less than 0.1% by weight, the effect of the anti-tarnish may be insignificant. If the content is more than 1.0% by weight, it is not preferable from the viewpoint of cost effectiveness. And most preferably 0.2 wt% to 0.3 wt% based on the mixture.

Yogurt is a kind of fermented dairy product and fermented crude oil or skim milk with lactic acid bacteria or yeast, enhancing sour taste and flavor. It is effective ingredient of fermented milk, effective substance produced by the action of lactic acid bacteria, and effect of dressing in the field of lactic acid bacteria. It is a typical processed livestock product. Over the years, there has been a steady increase in the demand for yogurt products on curd with high milk solids content and high lactic acid bacteria.

In order to provide a unique flavor and flavor, the yogurt added to the floss paste is preferably a plain yogurt which does not contain additives such as sugar or fruit.

Plain yogurt is preferably added in an amount of 10% by weight to 25% by weight on the basis of the mixture in terms of texture and preference, most preferably 20% by weight.

In one embodiment, additional waxy rice cakes may be added to the mixture for a chewy texture and a good-looking appearance.

It is preferable that the feeling used in the present invention is a sense of apposition (at the time of greatest appreciation).

The re-formed frozen red flakes manufactured according to the present invention can be stored for a long period of time and smoothly improve the physical properties for easy floating, thereby enhancing convenience. The re-formed frozen red flakes of the present invention can be spooned instantly if they melt slightly at room temperature. The fusion frozen hot red which improves the palatability of the smoothie type of the present invention is suitable for use in desserts and snacks due to the flavor and softness suited to the flavor of Hongxi.

The present invention will be described in more detail with reference to the following examples. However, the following examples are for the purpose of illustrating the present invention and are not intended to limit the scope of the present invention.

[Example]

Assessment Methods

Sugar content measurement

The sample was measured at " Brix " using a Digital Tefractometer (manufactured by ATAGO Japan).

pH Measure

The sample was placed in an appropriate amount of beaker and measured with a pH meter (manufactured by HANNA Instrument, Italy) and then multiplied by the dilution factor.

Acidity measurement

5 g of sample and 50 ml of distilled water were titrated with 0.1 N NaOH until the pH reached 8.4, and the amount of 0.1 N NaOH solution used was calculated in terms of the amount of citric acid.

Chromaticity measurement

L (brightness or whiteness), a (degree of redness / whiteness) of the surface color value was measured using a colorimeter (CR-400; manufactured by Minolta Co., Japan) calibrated with a standard white plate (L = 97.75, a = -0.49, b = Green degree) and b (yellowness / blue degree) were repeatedly measured five times.

General composition and mineral analysis

The general composition of the floss paste was measured according to the food revolution method. The contents of water were determined by the atmospheric pressure drying method, the fat content by ether extraction method, the protein content by Kjeldahl method, the ash content by ash test method, the carbohydrate content by calculation method and the dietary fiber content by total dietary fiber method. The minerals were analyzed for Ca, K, P, Fe and Na according to ICP-AES.

Sensory test

The strength and preference score of each sensory trait were evaluated by 9 point scale.

Preparation of perspiration materials

The ginseng used in this study was used as a preservative in Yeongam - gun, Jeollanam - do while kept refrigerated at 4 ℃. Figure 1 is a side view and a top view of the double-sided circle. The average weight of the lower and upper crown parts of the nipple and the width of the left and right sides were 312.0 (g), 7.63 (㎝), and 7.5 (cm), respectively. (Cm).

Fresh Extrapolation Experiment

Polyethylene packing experiment

A low density polyethylene film (manufactured by Kyodo Plastics KK) for packaging was cut to a thickness of 0.07 mm at 50 × 30 (cm). 10, 300g and 10% were added to the wrapping paper, and 95% purity carbonic acid gas was injected into the control at 30, 50, 70 and 90% for 3 days after packing.

Desiccator Experiment

In a glass desiccator with a diameter of 36 cm, select five balls of about 300 g and put in a balloon with a good elasticity. After injecting carbon dioxide gas, a balloon containing carbon dioxide gas is put into the desiccator and the gas composition in the desiccator And allowed to stand for 3 days.

Separation of Hongxi pulp and manufacture of Hongxi paste

In order to investigate the yield of the red pepper powder, the red pepper stems, shells and shells stored at room temperature were cleanly removed and passed through a 10 mesh sieve. The yield was 70.02%. The separated pulp was injected into the PET zipper bag by 200 g.

Characterization of the Hongxi paste

As shown in the following Tables 1 and 2, the hosiery pastes prepared in this example had L: 54.48 ± 0.25, a: 7.61 ± 0.30, and b: 33.72 ± 0.05. The sugar content was 16.4 (° Bx) Was 5.73 ± 0.01, and the acidity was 0.17 ± 0.01 (%). The contents of general ingredients and minerals per 100 g of edible portion are 84.0 g of water, 0.2 g of protein, 0.4 g of ash, 15.4 g of carbohydrate, 1.7 g of dietary fiber, 6.6 mg of Ca, (mg), P 22.8 (mg), Fe 0.3 (mg), Na 9.8 (mg) and calories 62 (kcal).

[Table 1] : Physicochemical properties of hyoi paste

[Table 2] : General composition and inorganic characteristics of the floss paste (content per 100 g of edible part)

Freezing test of Hongsi paste

200 g of the previously separated Hongsi paste was injected into the PET zipper bag and stored frozen and sampled for one week. As shown in the following Table 3, the physico-chemical characteristics of frozen storage showed no significant change in pH and acidity, but pH, L, a and b values decreased with the lapse of cryopreservation And the browning progressed even during freezing. The morphological state change during the frozen storage, which can be confirmed with the naked eye, is shown in Fig.

Table 3 : Physico-chemical state changes of frozen pastes during freezing storage

Vitamin C added to inhibit the browning of Hongsi paste

In a plastic container of 35 × 10 mm (diameter × height), 8.0 g of Hongsi paste was homogeneously mixed, and vitamin C was prepared as a 4% solution, and 0.05, 0.1, 0.5 and 1.0% Free treatment. This was left at room temperature and observed every two hours with the naked eye and the chromaticity was measured.

As shown in FIG. 4, browning was prominent in the non-vitamin C supplementation treatment over time, and browning was inhibited even when the vitamin C concentration was higher. In Fig. 4, ⓐ indicates 0 hour, ⓑ indicates 2 hours, ⓒ indicates 4 hours, ⓓ indicates 6 hours, and ⓔ indicates 8 hours left at room temperature.

Chromaticity was measured to obtain more quantitative results and is shown in Table 4 below.

[Table 4] : Chromaticity change of hongsi paste according to vitamin C concentration and time

As can be seen in Table 4, the L value of the treatment group with a low vitamin C concentration gradually decreased with time, and the L value of the treatment group with the highest vitamin C concentration was the highest, And it was found that it remained to some extent from 0 hours to 8 hours. The lower the vitamin C concentration, the lower the a value, but not significantly. The b value decreased gradually with time as the L value, but it was found that the browning was suppressed more slowly with higher vitamin C concentration. 32, No. 2, pp. 335 ~ 332, 2000). In this paper, we propose a new method for analyzing the physico-chemical properties of soft persimmon and puree during frozen storage. 340), the rapid decrease in β-carotene and lutein during storage and the intracellular content, such as complete disappearance of zeaxanthin, mutatochrome, mutatoxanthin and antheraxanthin, Transition is expected to be the main cause.

Addition of Sugar to improve the taste of Hongsi paste

In order to investigate the proper mixing ratio of sugar for the development of re-formed frozen-thawed product, a sensory evaluation was carried out by adding a certain amount of sugar to the floss paste and the results are shown in Table 5 and FIG.

[Table 5] : Sensory evaluation of hongsi paste according to the addition amount of sugar (9 point scale method)

As shown in Table 5, sensory evaluation according to the addition amount of sucrose to the Hongsi paste showed no significant difference in each item. There was no significant difference in color, flavor and texture due to different amount of sugar added, and there was a slight difference in flavor and overall preference according to individual sweetness taste. The texture of 3% by weight sugar of Hong - Sis paste was the most favorable.

For improving the taste of Hongsi paste Plain Yogurt additive

Plain yoghurt, with no other ingredients such as sugar or fruit, was added to the 3 wt% sugar added Hongy paste treatment. The sensory evaluation was performed by adding plain yogurt corresponding to 5, 10, 15, 20, 25, 30% by weight based on the total weight of the mixture containing the Hongxia paste to determine the amount of plain yogurt added.

When 5 wt% and 10 wt% of plain yogurt were added, the taste of plain yogurt was hardly felt, and only the taste of plain yogurt was strong. When 25 wt% and 30 wt% were added, only plain yogurt taste was felt. As a result of sensory evaluation, 10-25 wt% plain yogurt additive treatment showed the highest degree of preference due to the softness of texture and the proper yogurt taste. In particular, the treatments with 20 wt% plain yogurt were the most favorable.

Manufacture of re-molding frozen flush

0.25% by weight of vitamin C, 3% by weight of sugar and 20% by weight of plain yogurt were added to the above-prepared floss paste, based on the total weight of the mixture containing the floss paste, Respectively. After mixing, the mixture was pasteurized at 65 DEG C for 45 minutes, reformed, rapidly cooled, and then re-formed to prepare frozen floss. Fig. 6 shows the remolding frozen flask manufactured.

Claims

A method of manufacturing a re-forming frozen red hot spot comprising:
a) washing the skin;
b) aging or de-scouring and aging the raw fish to produce a broth;
c) removing the cockles of the hongsi prepared in the step b), separating the seeds of the hongsi, separating the juice of the hongsi, and extracting the flesh of the hongsi to prepare a floss paste;
d) adding a sugar, vitamin C and yogurt to the floss paste prepared in the step c) to prepare a mixture; And
e) reforming and freezing the mixture.

A method of manufacturing a re-forming frozen red hot spot comprising:
a) washing the raw floss;
b) removing the tap of Hongxi, isolating the Hongxi seed, separating the juice of Hongxi, and collecting the fruit of Hongxi to produce an Hongxi paste;
c) adding a sugar, vitamin C and yogurt to the floss paste prepared in step b) to prepare a mixture; And
d) reforming and freezing the mixture.

A method of manufacturing a re-forming frozen red hot spot comprising:
a) peeling and thawing the frozen hongsi;
b) separating the seeds of the hongsi, separating the juice of the hongsi, and extracting the flesh of the hongsi to prepare a hsii paste;
c) adding a sugar, vitamin C and yogurt to the floss paste prepared in step b) to prepare a mixture; And
d) reforming and freezing the mixture.

4. The method according to any one of claims 1 to 3,
Further comprising a step of pasteurizing the mixture at a temperature of 55 ° C to 75 ° C for 30 minutes to 60 minutes and then rapidly cooling the mixture.

4. The method according to any one of claims 1 to 3,
Wherein the content of vitamin C is 0.1% by weight to 1.0% by weight based on the mixture.

6. The method of claim 5,
Wherein the content of vitamin C is from 0.2% by weight to 0.3% by weight based on the mixture.

4. The method according to any one of claims 1 to 3,
Characterized in that the yogurt is plain yogurt.

8. The method of claim 7,
Wherein the content of plain yogurt is 10 wt% to 25 wt% on a mixture basis.

4. The method according to any one of claims 1 to 3,
And further adding a peppermint cake to the mixture.

4. The method according to any one of claims 1 to 3,
Characterized in that the feeling of use is a tightening feeling.