KR20150055638A - Oriental Melon Puree and manufacturing method thereof - Google Patents

Abstract

The present invention relates to oriental melon (Cucumis melo) puree and a preparation method thereof. The oriental melon puree is prepared by adding the oriental melon s which are frequently consumed during summer and are rich in vitamins, beta-carotene, and folic acid. The present invention adds the oriental melon juice in a typical puree preparation progress to maintain the flavor and taste of the oriental melons and enable the consumers to take the active ingredients of the oriental melons easily, thereby increasing the value and functionality of the novel oriental melon puree. The present invention prepares the oriental melon juice, sets the optimal concentration time, and adds fructose and oligosaccharides to prepare the oriental melon puree with enhanced palatability. The oriental melon puree can contribute to national health, is prepared by using a large amount of the oriental melon juice to enable the oriental melon growers to earn incomes stably.

Description

Oriental Melon Puree and manufacturing method < RTI ID = 0.0 >

The present invention relates to an oriental oriental puree and a method of preparing the same, and more particularly, to a functional oriental oriental oriental puree added with an effective ingredient of oriental melon by adding an oriental melon juice to a process for manufacturing a puree, and a method for producing the same.

Puree is derived from a dish of French cuisine in which meat, vegetables, and fruits are boiled or squeezed to squeeze and squeezed. Korean food is a kind of porridge with a sauce added to the taste of adults, taste-enhancing auxiliary ingredients And for young infants it is a case of finely chopping vegetables and meat and topping them with tomato sauce.

Melon is a plant belonging to the genus Cucurbitaceae. Its origin is known as the Indian region, and it has been developed separately into oriental melon and western melon according to the propagated region. Currently, it is cultivated mainly in Korea, China and Japan. In Korea, it is estimated that melons have been cultivated before the Silla period, and various varieties of native varieties were cultivated in each province.

Melon is a type of fruit and vegetable with a sweet and unique flavor, and its cool taste is suitable for our taste, and it is widely used for summer fruits from ancient times. Melons are high in sugar content, high in carbohydrates (7.3 ~ 7.4%), contain carotene and vitamin C, and have a diuretic effect like watermelon. It is characterized by a large amount of minerals such as calcium and phosphorus and a high content of vitamins A and C.

As a pharmacological effect of melon, it contains a crystalline bitterness substance called "eraterin" which is dried in a less ripe melon root. In addition, Melon melanin has a component that acts as a ganoderma, and it also helps relieve constipation, and is also effective in panic, jaundice, and diuretic. It is known that melon helps to relieve fatigue especially in summer when the thirst is relieved by the sweaty summer, and the constitution is acidic.

The preparation method of puree using various materials is as follows. Sweet potato puree and a method of manufacturing sweet potato food using the same (Korean Patent Registration No. 1317225), a method of producing kimchi puree (Korean Patent No. 1135114), fermented sweet potato (Korean Patent Registration No. 1248067), a watermelon drink containing a watermelon puree and a process for producing the same (Korean Patent No. 1281552), a process for producing Hongshi puree and foods using the Hongshi puree (Korean Patent Registration No. 1209712 However, until now, there has been no report on the development of puree using melon and its raw materials until now.

In addition, the product status of melon is as follows: the production method of healthy food ring (Korean patent No. 0874859) with melon seed as the main ingredient, processed melon seeds containing a large amount of tocopherol (Korean patent No. 0716757) (Korean Patent Registration No. 0232055), a beverage composition containing melon purée excellent in storage stability (Korean Patent Registration No. 0268188) and a vinegar manufacturing method using melon (Korean Patent Registration No. 0347256) Puree and its preparation method have not been reported.

The present invention has been made in view of the above points, and it is an object of the present invention to provide an oriental persimmon puree which can be easily ingested with various beneficial ingredients of oriental melon by adding a juice of melon do.

It is an object of the present invention to provide a puree containing an oriental melon juice by adding pure melon juice to the puree and a process for producing the same. The present invention is accomplished by firstly changing the melon to prepare the juice solution, setting the optimum ratio of the melon paste to the melon, and then performing the sugar content, viscosity, color and sensory evaluation of the melon soup.

The present invention relates to an oriental purée and a process for producing the same. The present invention relates to an oriental oriental puree having improved flavor, fragrance, functionality and texture of puree by adding an oriental melon juice to a general puree manufacturing process, Purée, and it is expected to contribute to the improvement of purée and melon consumption which consumes less than other products.

 The present invention can contribute to the promotion of public health and it is a very useful invention that can contribute to the stable sales of the oriental cultured farmers by using the melon juice.

The present invention relates to a functional melon fermented with added melon juice to a general poulet making process and a method for producing the melon melon juice. The present invention relates to a process for producing melon juice, an optimal manufacturing process of melon puree, color, viscosity, sugar content and sensory test .

Hereinafter, specific methods of the present invention will be described in detail with reference to examples.

Example: Production of melon purée

Step 1: Manufacture of melon juice

Melon melon juice was washed with clean water to remove impurities. Melon juice was removed and melon juice juice was prepared by using a grinder.

Step 2: Preparation of purée added with melon juice

The melon juice was heated for 30 to 45 minutes while heating at 40 to 60, and 10 to 30 parts by weight of oligosaccharide was added to 100 parts by weight of melon juice. The mixture was heated to 50 to 70 for 20 to 40 minutes, I finished the puree.

Experimental Example 1: Chromaticity measurement of melon purée according to the manufacturing method

The color values of L. (lightness, brightness), a (redness, redness) and b (yellowness, yellowness) were measured using a color difference meter (CR-410, Konica Minolta Co., Japan) The L value of the standard plate used was 96.18, the a value was 0.03, and the b value was 1.79. Three samples were taken at one time for each sample, and the average value was obtained by repeating the measurement three times in total.

      The addition of different sugars to the preparation of melon puree showed that the oligosaccharide was lighter in color than the sugar added, and the yellow color of the melon was distinct compared to oligosaccharide (Table 1).

Measurement of the color of melon puree according to the type Per type Chromaticity L a b oligosaccharide 15.75 2.16 17.21 And sugar 12.31 0.37 41.01

Experimental Example 2: Measurement of sugar content and viscosity according to the preparation method of melon purée

Viscosity of the melon puree was measured by viscometer (Viscotech Hispania S. L. Spain) and sugar content was measured using a refractometer PAL-1 (ATAGO). The average was obtained by repeating measurement three times.

The addition of different sugars to the preparation of melon puree resulted in higher sugar and viscosity than oligosaccharides (Table 2).

Melon sugar content, viscosity measurement Per type Brix Viscosity (cP) oligosaccharide 34.6 1210 fruit sugar 33.2 765

Experimental Example 3: Sensory evaluation of melon purée

Sensory evaluation of melon purée was carried out by selecting 20 college students majoring in food. The sensory evaluation was characterized by the color, flavor, texture, and overall acceptability of the puree. The score was evaluated using the 5-point scale. The score was evaluated as 1 point for "very bad" and 5 points for "very good" The higher the preference, the higher the score. The results are shown in Table 3.

As a result of the sensory evaluation of the melon jam with different kinds of sugar, the fructose was superior to the oligosaccharide in color, flavor, flavor, and flavor and texture.

Sensory evaluation of melon purée according to different kinds division Chromaticity flavor Melon flavor Texture Overall likelihood Oligosaccharide melon puree 4.2 4.1 3.7 4.3 4.3 Fructose melon puree 4.6 4.5 4.3 4.5 4.7

Claims (2)

Preparing a melon juice by selecting fresh melon, washing the melon juice for 30 to 45 minutes while heating at 40 to 60, adding 10 to 30 parts by weight of oligosaccharide to 100 parts by weight of melon juice, and mixing And then heating it to 50 to 70 for 20 to 40 minutes to complete the melon purée.
A melon purée prepared according to the method of claim 1.