KR20150083586A - Fructooligosaccharide fruits syrup and manufacturing method thereof - Google Patents

Abstract

The present invention relates to fruit syrup using fructooligosaccharide and a manufacturing method thereof and, specifically, to a manufacturing method of fruit syrup adding fructooligosaccharide instead of sugar and fructooligosaccharide fruit syrup manufactured thereby, which is beneficial to health and improvement of material properties of a food. According to the present invention, fruit syrup comprising fructooligosaccharide and a manufacturing method are capable of completely removing agricultural pesticide ingredients remained on the surface of fruit, safely ingesting for a user with metabolic disease by using fructooligosaccharide instead of sugar, and satisfying preference of a user by using various fruits as a material besides plum as an absolute material.

Description

FIELD OF THE INVENTION The present invention relates to fructooligosaccharide fruit chews,

The present invention relates to a fruit chew using a fructooligosaccharide and a method for preparing the same. More particularly, the present invention relates to a method for preparing fruits and vegetables by adding fructo-oligosaccharides, It is about Qing.

It is generally known that fruits are used mainly for plums. It is the liquid ingredient obtained by removing the foreign material of the plum harvested and aging it by saccharide such as sugar.

Such a conventional method for producing plum cream has the following problems. First, the pesticide ingredient may be contained in the prepared liquor by preventing the harmful chemical substances present on the outer surface of the pearl liquor, such as residual pesticide, from being properly removed. Second, it is inappropriate for people with diabetes, obesity, and hyperlipidemia to ingest metabolic diseases, which have recently become major social problems due to the use of sugar. Third, there are limitations in the diversity of the product because it is manufactured from various fruits using only plums as raw materials.

KR 10-2009-0062380 A KR 10-2004-0018765 A

The present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a method for removing harmful substances that may remain on the surface of fruits, The present invention is to provide a method of producing fruit juice using various fruits as a raw material by using oligosaccharide instead of sugar so that it can be eaten safely and a method of preparing the fruit juice containing the oligosaccharide produced therefrom.

In order to solve the above-mentioned problems, the present invention provides a method for producing fructooligosaccharide fruit blue, which comprises the steps of:

(S1) placing baking soda and fruit in an ultrasonic cleaner;

(S2) primary ultrasonic cleaning at 20 to 30 DEG C for 5 to 10 minutes;

(S3) additionally spraying baking soda on the surface of the fruit, followed by secondary ultrasonic washing at 20 to 30 DEG C for 5 to 10 minutes;

(S4) naturally drying the fruit;

(S5) boiling the fructooligosaccharide;

(S6) washing, sterilizing and drying the container;

(S7) slicing the fruit with a ceramic slicer;

(S8) mixing 50 to 55% by weight of sliced fruit and 45 to 50% by weight of sugar-containing fructooligosaccharide;

(S9) adding the mixture to a container and aging for more than one day;

(S10) closing the container and sterilizing it by heating; And

(S11) cooling step.

In the step (S1), it is preferable that baking soda is added in an amount of 5 to 10 g per liter of the water tank of the ultrasonic cleaner.

In the step (S2), it is preferable that the first ultrasonic cleaning step continuously inflow and discharge water from the lower part of the water tank of the ultrasonic cleaning machine.

The fructooligosaccharide in step (S5) is preferably selected from the group consisting of 1-kestose, nystose, and fructosyl nystose.

The container of step (S6) is preferably made of glass or plastic.

In the above-mentioned (S10), it is preferable that the container is heated in water at room temperature.

In addition, the present invention provides a fructooligosaccharide fruit or vegetable fruit which is obtained from the above-mentioned production method of the present invention.

INDUSTRIAL APPLICABILITY According to the fruit or vegetable containing the fructooligosaccharide of the present invention and the method for producing the same, the pesticide ingredient remaining on the surface of the fruit can be completely removed and the fructooligosaccharide can be used instead of the sugar, There is an excellent effect of satisfying consumers' preference by using a variety of fruits as a material apart from the material of one side of a plum.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing the production process of the fructooligosaccharide fruit blue of the present invention.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention have carried out studies to improve the method of manufacturing plum blossom using the existing plum one-way material, and as a result, they have tried to manufacture blue plum using various fruits including plums, It has been confirmed that the pesticide can be completely removed by washing with the ultrasonic washing machine. Even if the fructooligosaccharide is added instead of the sugar, there is no problem in the sensibility, and the modern people who have metabolic diseases such as diabetes and obesity can eat it safely And thus the present invention has been accomplished.

Accordingly, the present invention provides a process for preparing fructooligosaccharide fruit blue characterized by comprising the steps of:

(S1) placing baking soda and fruit in an ultrasonic cleaner;

(S2) primary ultrasonic cleaning at 20 to 30 DEG C for 5 to 10 minutes;

(S3) additionally spraying baking soda on the surface of the fruit, followed by secondary ultrasonic washing at 20 to 30 DEG C for 5 to 10 minutes;

(S4) naturally drying the fruit;

(S5) boiling the fructooligosaccharide;

(S6) washing, sterilizing and drying the container;

(S7) slicing the fruit with a ceramic slicer;

(S8) mixing 50 to 55% by weight of sliced fruit and 45 to 50% by weight of sugar-containing fructooligosaccharide;

(S9) adding the mixture to a container and aging for more than one day;

(S10) closing the container and sterilizing it by heating; And

(S11) cooling step.

The step (S1) is a preparation step for ultrasonic cleaning of fruit, which is a raw material for manufacturing fruit orchards.

The fruit is not particularly limited and may be any kind available from domestic or foreign countries. Examples include, but are not limited to, lemon, orange, grapefruit, apple, pear, kiwi, melon, persimmon, strawberry, blueberry and the like.

 The baking soda can safely remove the harmful substances remaining on the surface of the fruit while being harmless to the human body. It is preferable to add 5 to 10 g per 1 L of the water tank of the ultrasonic washing machine.

In order to effectively remove harmful substances remaining in fruits, for example, pesticide ingredients, the ultrasonic cleaner preferably uses a capacity of 50 L or more in a water tank. When the fruits are put into a water tank, a small amount It is desirable to prepare for cleaning.

The step (S2) is a step of removing harmful substances remaining in the fruit introduced into the water tank.

Ultrasonic cleaning is to remove harmful substances accumulated in numerous holes of fruit shell by using cavitation which is a basic feature of ultrasonic cleaning. In this process, it is desirable to continuously circulate the water in the lower part of the water tank, and to continuously introduce and discharge water from the lower part of the water tank during the washing so that the washed harmful substances can be discharged to the outside.

The primary ultrasonic washing is performed at 20 to 30 ° C for 5 to 10 minutes. If the washing rate is less than the above range, the washing effect is insufficient. If the washing rate is more than the above range, the fruit may be damaged or the shape of the fruit may be deformed It is a problem.

The step (S3) is a second washing process for more completely removing residual harmful substances from the first ultrasonic cleaned fruit.

After the first wash, it is necessary to spray baking soda evenly on the surface of the wet fruit shell to completely remove the remaining harmful components. It is important to note that the surface of the shell of the citrus containing the lemon is not damaged. If a wound is formed, harmful substances such as fine fungi in the air can penetrate.

The step (S4) is a step of drying the primary and secondary washed fruits.

It is preferable to dry completely after removing thick droplets using a clean kitchen towel or a broad bean sprocket at the time of drying, and if water droplets remain on the surface, contamination due to mold spores tends to occur easily.

The step (S5) is a step of preparing sugar components to be mixed with fruits.

In the present invention, fructooligosaccharide is used in place of commonly used sugar.

The fructooligosaccharide is a kind of functional oligosaccharide which is effective in improving the physical properties of food among oligosaccharides and having health-beneficial properties. One to three molecules of fructose are linked to? - (2,1) Refers to an oligosaccharide mixed with 1-Kestose GF2, Nystose GF3, or Fructosyl nystose GF4. The fructooligosaccharide of the present invention may be selected from the group consisting of 1-kestose, nystose, and fructosyl nystose.

The fructooligosaccharide is widely distributed in plants such as asparagus, onion, pig potato or honey among the natural products obtained from nature, and is excellent in the growth of intestinal bifidobacteria, inhibition of intestinal harmful bacteria, improvement of bowel activity, It has a health functional effect, has a low sensitivity level of about 25 to 50% of sugar, does not affect the blood sugar level even if it is ingested into the body, is not decomposed by digestive enzymes, Oriented per party material.

As described above, the fructooligosaccharide is not decomposed by the digestive enzymes and has no effect on the blood sugar level even if it is ingested into the body. Therefore, the fructooligosaccharide has an advantageous effect of substituting the components of the conventional sugar solution composition such as sugar.

The fructooligosaccharide is preferably prepared by heating the mixture at a temperature of about 50 캜 to facilitate absorption in the fruit.

The step (S6) is a step of preparing a container for fermenting fruits.

The container for the fruit container is basically divided into a first container for removing foreign substances inside and outside the container and a second container for washing and disinfection and drying, , Plastic containers made of materials without environmental hormones can be used by hot water disinfection and ultraviolet disinfection.

The step (S7) is a step of slicing the fruit to be contained in the container.

In the present invention, citrus fruits such as lemon, orange, and grapefruit can be prepared and sliced, but other fruits having a high moisture content such as apple, pear, kiwi, melon, persimmon, strawberry, Berries can also be used as a kind of fruit orchard. At this time, considering the visual and taste aspects of the product, lemon and oranges are sliced to a thickness of 0.5 to 2 cm. The slicing tool uses a ceramic transient or ceramic slicer which is hardly affected by acid, It is advisable to use only the middle part with the ends and seed removed. In addition, since grapefruit has a bitter taste component in the inner, middle, and outer part of the scutellum, it is preferable to remove all of them and use only pure pulp. The basic method is the same for other fruits, but it is preferable to use the flesh part without removing seeds such as kiwi or strawberry.

The step (S8) is a step of mixing sliced fruit and boiled fructooligosaccharide before they are put into a container.

The sliced fruit and the heated fructooligosaccharide are preferably mixed at a ratio of 50:50 to 55:45. If the ratio of fructooligosaccharide is lowered, the storage period without additional additives can be shortened Which is undesirable.

This step is premixed before the sliced fruit and fructo-oligosaccharide are mixed evenly into the container. If the fruit is added first and the oligosaccharide is added on top of it, the oligosaccharide is added to the overlapping portion of the sliced fruit shall.

The step (S9) is a step of aging the sliced fruit and the fructooligosaccharide put into the container.

It is recommended that the container be aged for at least one day, waiting at room temperature for the oligosaccharide to penetrate well.

The step S10 is a step of sterilizing the aged fruit cake.

In order to sterilize the products aged more than one day, the lid of the container should be completely sealed and sterilized in water at about 100 ° C for 10 to 20 minutes. Importantly, in case of glass containers, boiled water It is preferable to heat them together with water at room temperature.

The step S11 is a step of cooling the container containing the sterilized fruit cake.

After the sterilization process is finished, the product can be kept in a vacuum state through the cooling process to prevent deterioration of the product.

Fruit cheeses containing fructooligosaccharides prepared by this method are free of harmful substances, have no sugar use, are beneficial to health, and can satisfy consumers' preference in using various fruits as materials.

Accordingly, the present invention provides a fructooligosaccharide fruit or vegetable fruit which is obtained from the above-described production method of the present invention.

Hereinafter, the present invention will be described in more detail by way of examples.

[ Example ]

Example  One

1. Ultrasonic Cleaning Capacity

In order to remove effective pesticides, basically a capacity of 50 L or more is used, and when the lemon is put in, a small amount of not overlapping with each other is prepared to be cleaned.

2. Primary cleaning

Ultrasonic cleaning was performed at 25 ° C for 10 minutes. Before the ultrasonic cleaning, 10 g of baking soda was added to the washing water tank to perform primary washing. At this time, the water was continuously circulated in the lower portion of the water tank so that the washed pesticide component could be discharged to the outside.

3. Secondary cleaning

After washing for 10 minutes at 25 ° C with ultrasonic cleaning, baking soda was sprayed onto the surface of the wet fruit shell to completely remove residual pesticide ingredients. At this time, care was taken not to cause scratches on the surface of the lemon skin.

4. Drying

During drying, the coarse water droplets were removed using a clean kitchen towel, and then completely dried naturally.

5. Heating of fructooligosaccharides

In order to facilitate the absorption of l-cestose into the lemon, the fructooligosaccharide was prepared by heating the mixture at a temperature of about 50 캜.

6. Cleaning and preparation of containers for fruit juice

The container for the fruit juice was prepared by preparing a glass container which is easy to sterilize and clean, and a first washing to remove foreign substances in the container and a second washing with sterilization and drying.

7. Preparing ingredients to soak fruits

The lemon was sliced to a thickness of 0.5 to 2 cm, and the slicing tool used a ceramic transient, which had little effect of acidity. Only 3/5 of the slices were used to remove the bitter taste.

8. Sliced fruit ingredients in prepared fructooligosaccharide

Sliced fruit and heated fructooligosaccharide were mixed in a weight ratio of 50:50, placed in a container, allowed to cool to room temperature while allowing the oligosaccharide to permeate well, and matured for 2 days.

9. Sealing and sterilization

In order to sterilize the aged product, the lid was completely sealed and put into water. The water was heated to sterilize the product at about 100 ° C for 20 minutes, and the product was kept in a vacuum state through a cooling process.

Example  2

Fruit blue was prepared in the same manner as in Example 1 except that grapefruit was used instead of lemon. Grapefruit only used pulp.

Comparative Example  One

Fruit blue was prepared in the same manner as in Example 1, except that lemon and fructooligosaccharide were mixed at a weight ratio of 60 to 40.

Comparative Example  2

Fruit blue was prepared in the same manner as in Example 1 except that lemon and fructooligosaccharide were mixed at a weight ratio of 40 to 60.

Comparative Example  3

Fruit blue was prepared in the same manner as in Example 2, except that grapefruit and fructooligosaccharide were mixed at a weight ratio of 60 to 40.

Comparative Example  4

Fruit blue was prepared in the same manner as in Example 2, except that grapefruit and fructooligosaccharide were mixed at a weight ratio of 40 to 60.

Comparative Example  5

Fruit blue was prepared in the same manner as in Example 1, except that a general stainless steel transition was used for slicing fruit.

Experimental Example

The appearance, flavor, taste, texture, and overall acceptability of the panel made of fruit cake prepared from Examples 1, 2 and Comparative Examples 1 to 5 were evaluated by the 5-point scale method. Table 1 shows the results.

Exterior incense flavor Texture Overall likelihood Example 1 4.6 4.7 4.5 4.5 4.6 Example 2 4.5 4.6 4.5 4.6 4.5 Comparative Example 1 4.0 3.1 3.2 3.5 3.3 Comparative Example 2 3.9 2.9 2.7 3.0 3.1 Comparative Example 3 3.9 3.3 3.0 3.2 3.2 Comparative Example 4 3.7 3.1 3.2 3.1 3.3 Comparative Example 5 3.9 3.4 3.1 3.4 3.4

As shown in Table 1, Examples 1 and 2, in which fruit blue was produced under the conditions within the technical scope of the present invention, were superior to Comparative Examples 1 to 5, Texture and overall taste.

Claims (7)

A method for preparing fructooligosaccharide fruit blue comprising the steps of:
(S1) placing baking soda and fruit in an ultrasonic cleaner;
(S2) primary ultrasonic cleaning at 20 to 30 DEG C for 5 to 10 minutes;
(S3) additionally spraying baking soda on the surface of the fruit, followed by secondary ultrasonic washing at 20 to 30 DEG C for 5 to 10 minutes;
(S4) naturally drying the fruit;
(S5) boiling the fructooligosaccharide;
(S6) washing, sterilizing and drying the container;
(S7) slicing the fruit with a ceramic slicer;
(S8) mixing 50 to 55% by weight of sliced fruit and 45 to 50% by weight of sugar-containing fructooligosaccharide;
(S9) adding the mixture to a container and aging for more than one day;
(S10) closing the container and sterilizing it by heating; And
(S11) cooling step.
The method according to claim 1,
Wherein the baking soda is added in an amount of 5 to 10 g per liter of the water tank of the ultrasonic cleaner in the step (S1).
The method according to claim 1,
Wherein in the step (S2), the primary ultrasonic cleaning step continuously inflows and discharges water from the lower part of the water tank of the ultrasonic cleaning machine.
The method according to claim 1,
Wherein the fructooligosaccharide in step (S5) is at least one selected from the group consisting of 1-kestose, nystose, and fructosyl nystose.
The method according to claim 1,
Wherein the container of step (S6) is made of glass or plastic.
The method according to claim 1,
The heat sterilization of the above (S10) is performed by placing the container in water at room temperature.
A fructooligosaccharide fruit or vegetable fruit which is produced by the method according to any one of claims 1 to 6.

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