KR20160058982A - fruits or vegetables puree - Google Patents
fruits or vegetables puree Download PDFInfo
- Publication number
- KR20160058982A KR20160058982A KR1020140142708A KR20140142708A KR20160058982A KR 20160058982 A KR20160058982 A KR 20160058982A KR 1020140142708 A KR1020140142708 A KR 1020140142708A KR 20140142708 A KR20140142708 A KR 20140142708A KR 20160058982 A KR20160058982 A KR 20160058982A
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- South Korea
- Prior art keywords
- fruit
- puree
- vegetable
- parts
- weight
- Prior art date
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Classifications
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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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
The present invention relates to an orange fruit puree and a manufacturing method thereof.
Puree belongs to the category of foods and beverages and other processed foods, and the above processed foods are processed and processed with fruits or vegetables as main ingredients or processed with food or food additives added to them. do. These fruit and vegetable products differ from jelly or syrupy jelly with fruits or vegetables along with sugars.
Puree is usually produced by raw or cooked fruit or vegetable, followed by crushing or boiling. The thus-prepared puree can be used for various purposes as it is as a food, as a raw material for a sauce or a jam kind.
However, since purée generally has a sugar content of 10 to 15 Bricks, it is difficult to store at room temperature and it is difficult to adjust to a proper viscosity because of its high water content.
An object of the present invention is to provide an orange fruit puree which can be stored at room temperature and has excellent sugar content.
According to the present invention,
The present invention provides an orange fruit puree having a sugar content of 40 to 65 Bricks and a viscosity of 8,000 to 12,000 dyne · sec / cm 2 .
In addition, the present invention provides a method for preparing an orange fruit puree, comprising mixing the crushed product of the fruit of the present invention with a concentrated fruit juice, and adjusting the sugar content to 40 to 65 Bricks and a viscosity of 8,000 to 12,000 dyne · sec / cm 2 .
Further, the present invention provides a food comprising the above-described fruit-vegetable puree.
The fruit-and-vegetables puree according to the present invention can be stored at room temperature and has excellent sugar content and can be used as a raw food, as a raw material for sauces or jams.
In particular, the fruit orange puree can be easily dissolved in water and used as a drink.
The present invention relates to a pulverized product of an agricultural product,
And a sweetness of 40 to 65 Bricks and a viscosity of 8,000 to 12,000 dyne sec / cm 2 .
Hereinafter, the fruit crisper according to the present invention will be described in more detail.
In the present invention, the fruit and vegetable puree has a sugar content of 40 to 65 Bricks, 50 to 60 Bricks or 55 to 60 Bricks, a viscosity of 8,000 to 12,000 dyne sec / cm 2 , 9,000 to 11,000 dyne · sec / cm 2 or 9,500 to 10,500 dyne Sec / cm < 2 >. In the sugar content and the viscosity range, the puree is not jelly or syrupy like jam, it is easy to store at room temperature, and it can be directly chewed on water. Specifically, when the sweetness of the fruit-and-vegetable puree exceeds 65 brix or exceeds 12,000 dyne · sec / cm 2 , it becomes jam-like and difficult to be used as a puree, and storage at room temperature is difficult and cryopreservation is required. Further, when the viscosity is 8,000 dyne · sec / cm 2 , It is difficult to store because of its high moisture content and it is not suitable for use as a source.
The term " fruit " in the present invention means fruit or vegetable, and the type of the fruit is not particularly limited, but fruits include strawberries, raspberries, black raspberries, blueberries, cranberries, At least one selected from the group consisting of melon, watermelon, mango, peach, banana, strawberry, pear, melon, kiwi, plum, cherry, apricot, tomato, pomegranate, grapefruit, lemon, pineapple and apple can be used As the vegetables, at least one selected from the group consisting of sweet potato, carrot, Chinese cabbage, spinach, parsley, cabbage, lettuce, radish, burdock, bellflower, roots, lotus root and bamboo shoots can be used. Specifically, strawberries, raspberries, black raspberries, blueberries, cranberries, acaiberries, and aronia berry berries may be used.
The fruit and vegetable puree according to the present invention includes a crushed fruit and a fruit and vegetable concentrate.
In the present invention, the crushed fruits and vegetables of the present invention may specifically be pulverized products of fruit and vegetable flesh, fruit husks or fruit and vegetable fats, and may be pulverized products of fruit and vegetable fats.
In this case, the fruit and vegetable leaves means the remaining residues after juicing the fruit and the useful components in the fruit can be recycled by using the fruit and vegetable leaves, because the fruit and vegetable leaves contain the components useful for the human body contained in the fruit and vegetable. The solid material separated by the filtration means can be separated and used after the fruit and vegetable other than the invisible part such as the above-mentioned fruit and vegetable seeds are juiced. The juice may be obtained through various methods used in the art.
The crushed product of the horticultural crops may be contained in an amount of 20 to 65 parts by weight, 30 to 55 parts by weight or 40 to 50 parts by weight based on 100 parts by weight of the fruit puree. The sweetness and viscosity of the fruit and vegetable puree required in the above content range can be maintained. When the content is less than 20 parts by weight, the content of the fruit and vegetable is too small to maintain the characteristics of the puree.
In the present invention, the concentrate of fruit and vegetable juice (or concentrate fruit juice) is a concentrate of separated liquid components after fruit juice is squeezed. Since the crushed fruit juice generally has a sugar content of 10 to 20 Bricks, Can be used to improve the sweetness of the puree.
The above-mentioned fruit and vegetable juice concentrate may be prepared by a general method known in the art, or a commercially available fruit juice concentrate may be used.
At this time, the concentrate of the same kind as the above-mentioned crushed product of the house can be used, and the concentrate using another kind of the fruit can be used. In addition, various kinds of fruit and vegetable concentrates can be mixed and used.
The concentrated fruit juice may be contained in an amount of 20 to 60 parts by weight based on 100 parts by weight of the fruit puree. If the fruit juice concentrate is less than 20 parts by weight, the sugar content is low and the taste is not good. When the fruit juice concentrate is more than 60 parts by weight, the viscosity is low and it may be unsuitable for storage .
In addition, the fruit-and-vegetables puree according to the present invention may further include a saccharide in addition to the fruit juice and the fruit concentrate described above. The saccharide is not particularly limited as long as it can be used for food. Examples of the saccharide include sugar, glucose, fructose, maltose, sugar syrup, dextrin, oligosaccharide, honey, propolis, trehalose, And sugar alcohols, and the like.
The oligosaccharide may be at least one selected from the group consisting of maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, fructooligosaccharide, inulin oligosaccharide, galactooligosaccharide, chitooligosaccharide and xylooligosaccharide. The sugar alcohol may be sorbitol sorbitol, xylitol, mannitol, mantitol, rhamnitol, inositol, erythritol, paratinose, and quercitol. ≪ / RTI > may be used.
The saccharide may be included in an amount of 1 to 10 parts by weight or in an amount of 2 to 8 parts by weight based on 100 parts by weight of the fruit orange puree. Within this range, puree having excellent sugar content can be produced.
In addition, the fruit-vegetable puree according to the present invention may further comprise a medicinal extract. The medicinal extract has an antibacterial action, and the preservation period of the puree can be increased.
Examples of such medicinal extracts include medicinal plants such as Baekea frutescens, Glycyrrhizaglabra, Glycyrrhiza uralensis, Kaempferiapandurata, Morus alba, Physalis angulata and Quercus infectoria. The content of the extract may be 0.1 to 10 parts by weight per 100 parts by weight of the fruit orange puree, Weight portion.
In addition, the fruit-and-vegetable puree according to the present invention may further include an oil-seed oil. In one embodiment, the fruit oil may be an oil component of the fruit seed. At this time, strawberry, raspberry, black raspberry, blueberry, cranberry, acaiberry and aronia berry berries can be used specifically.
The vegetable oil can be prepared by a known method for producing the vegetable oil, specifically, a cold pressing method, a hot pressing method, a low temperature pressing method, a solvent extraction method, and an ultrafine or supercritical extraction method. May be 0.1 to 5 parts by weight based on 100 parts by weight of the puree composition.
In addition, the fruit-and-vegetables puree according to the present invention may further contain water to ultimately control the sugar content and viscosity, and further include antibacterial agents such as sodium benzoate and complex gold extract, and fragrance for enhancing flavor can do.
The present invention also relates to a method for producing the above-described fruit-vegetable puree. The fruit-and-vegetables puree according to the present invention can be prepared, for example, by mixing the fruit pulverized product and the fruit juice concentrate to adjust the sugar content to 40 to 65 Bricks and the viscosity to 8,000 to 12,000 dyne · sec / cm 2 .
In the manufacture of fruit and vegetable puree, the above-mentioned fruit and vegetable can be used without restriction, and the fruit or vegetable at room temperature or frozen fruit can be used. It is important to purchase frozen fruit after purchasing seasonal fruits and then to prepare puree using frozen fruit and vegetables as needed. And is advantageous in terms of cost.
The fruit can be subjected to sterilization pretreatment and / or residual pesticide treatment before use in the preparation of the puree. The sterilization pre-treatment and the residual pesticide treatment can be carried out through a general treatment method used in the art.
In the method for manufacturing the fruit-and-vegetable puree of the present invention, the crushing of the fruit and vegetable can be carried out using a crusher commonly used in the art, for example, a chopper or a blender.
The size of the crushed wheat flour can be adjusted in consideration of the use of the puree to be produced, viscosity and texture, and may have a size of, for example, 1 to 3 cm.
The preparation of the fruit-and-vegetables puree according to the present invention can be produced by mixing the crushed fruit and the concentrated fruit juice. Since the fruit and vegetable juice generally has a sugar content of 10 to 15 Bricks, the fruit juice concentrate can be mixed to improve the taste of the puree. The fruit juice concentrate has a sweetness of 40 to 65 Bricks and a viscosity of 8,000 to 12,000 dyne / sec / cm < 2 & gt ;. The fruit crumbs may be contained in an amount of 20 to 65 parts by weight in the puree, and the fruit concentrate may include 20 to 60 parts by weight in the puree.
In one embodiment, puree can be prepared by juice of fruit and vegetable juice, separating fruit juice and fruit juice from the fruit juice, concentrating the fruit juice, and mixing the crushed fruit juice. At this time, the juice can act as a concentrated enriched juice concentrate.
In the method of manufacturing an orange fruit puree of the present invention, it is possible to further carry out a step of mixing fructose crushed product and fruit concentrate and then mixing fructose. The fructose may be of the kind described above and may be used within a range where the sugar content of the puree does not exceed 65 Bricks. In the present invention, the viscosity of the puree can be finally controlled by adding water.
In the process for producing an orange fruit puree of the present invention, it is also possible to prepare the puree in the form of a concentrated puree by further concentrating it in a concentrator or the like.
The present invention also relates to a food comprising the aforementioned puree. The puree of the present invention can be used as food itself, such as by soaking in water, but can also be used as a food through processing.
Examples of the food include jam, ice, confectionery, or juice. As the food, the preparation can be carried out by a common manufacturing method in the art.
Example
1. Manufacture of raspberry puree
100 Kg of frozen raspberry (single food) was thawed, and the pulp (raspberry pulverized product) having a size of 0.5 to 3 cm was changed to a juice by a blender. 50 to 70% of the pulp was added while 10 to 20% of the juice was being concentrated, and the sugar content was adjusted to 50 to 65 Bricks and the viscosity was adjusted to 10,027.432 dyne · sec / cm 2 while mixing the oligosaccharide (Eliminia) .
2. Manufacture of cranberry puree
After defrosting 100 Kg of frozen cranberries (one food), the flesh (cranberry crushed product) having a size of 0.5 to 3 cm was separated from the juice by a blender. 50 to 70% of the pulp was added while 10 to 20% of the juice was being concentrated, and the sugar content was adjusted to 50 to 65 Bricks and the viscosity was adjusted to 10,027.432 dyne · sec / cm 2 while mixing the oligosaccharide (Eliminia) .
3. Manufacture of blueberry puree
After defrosting 100 Kg of frozen blueberries (one food), the flesh (blueberry pulverized product) having a size of 0.5 to 3 cm was separated from the juice by a blender. 50 to 70% of the pulp was added while 10 to 20% of the juice was being concentrated, and the sugar content was adjusted to 50 to 65 Bricks and the viscosity was adjusted to 10,027.432 dyne · sec / cm 2 while mixing the oligosaccharide (Eliminia) .
4. Manufacture of black raspberry (blackberry) puree
After defrosting 100 Kg of frozen black raspberry (one piece of food), the pulp (black raspberry crushed product) having a size of 0.5 to 3 cm and a juice were separated by a blender. 50 to 70% of the pulp was added while 10 to 20% of the juice was being concentrated, and the sugar content was adjusted to 50 to 65 Bricks and the viscosity was adjusted to 10,027.432 dyne · sec / cm 2 while mixing the oligosaccharide (Eliminia) .
Claims (10)
An orange fruit puree having a sugar content of 40 to 65 Bricks and a viscosity of 8,000 to 12,000 dyne sec / cm 2 .
Wherein the fruit and vegetable comprises at least one selected from the group consisting of strawberries, raspberries, black raspberries, blueberries, cranberries, acai berry and aronia berry.
The pulverized material is a pulp of fruit pulp, peel or foil.
The fruit purée comprising 20 to 65 parts by weight of crushed fruit juice based on 100 parts by weight of an orange fruit puree.
Wherein the fruit juice concentrate is 20 to 60 parts by weight based on 100 parts by weight of the fruit puree.
An orange fruit puree further comprising 1 to 20 parts by weight of a saccharide based on 100 parts by weight of an orange fruit puree.
The method of manufacturing an orange fruit puree according to claim 1, further comprising the step of mixing the pulverized product and the concentrated fruit juice and then mixing the fructose.
Foods are jams, ice, cookies or juices.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140142708A KR20160058982A (en) | 2014-10-21 | 2014-10-21 | fruits or vegetables puree |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140142708A KR20160058982A (en) | 2014-10-21 | 2014-10-21 | fruits or vegetables puree |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20160058982A true KR20160058982A (en) | 2016-05-26 |
Family
ID=56104440
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020140142708A KR20160058982A (en) | 2014-10-21 | 2014-10-21 | fruits or vegetables puree |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20160058982A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101685906B1 (en) * | 2016-10-04 | 2016-12-19 | 신인건 | A method for manufacturing apple juice |
| KR20180047872A (en) * | 2016-11-01 | 2018-05-10 | 경희대학교 산학협력단 | Aronia fermented beverage comprising fermented aronia and dietary fiber |
| KR20180047871A (en) * | 2016-11-01 | 2018-05-10 | 경희대학교 산학협력단 | Aronia tablet comprising fermented aronia and dietary fiber |
| KR20190093899A (en) * | 2018-02-02 | 2019-08-12 | 광양시 | Vegetable puree with Yellow plum flavor and functional flavor enhancing |
| KR20190093898A (en) * | 2018-02-02 | 2019-08-12 | 광양시 | Frozen fruit puree with green plum flavor and functional flavor enhancing, and Its composition |
| KR20200008715A (en) * | 2018-07-17 | 2020-01-29 | 농업회사법인모닝팜 주식회사 | Method for manufacturing a beverage comprising blueberry |
| KR20200065864A (en) * | 2018-11-30 | 2020-06-09 | 고창군 | A sweet potato confectionaery sauce composition and method of making sweet potato confectionery using the sauce compisition |
| CN116035152A (en) * | 2023-02-13 | 2023-05-02 | 安徽中志科技有限公司 | Selenium-enriched seaweed powder solid beverage |
-
2014
- 2014-10-21 KR KR1020140142708A patent/KR20160058982A/en not_active Application Discontinuation
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101685906B1 (en) * | 2016-10-04 | 2016-12-19 | 신인건 | A method for manufacturing apple juice |
| KR20180047872A (en) * | 2016-11-01 | 2018-05-10 | 경희대학교 산학협력단 | Aronia fermented beverage comprising fermented aronia and dietary fiber |
| KR20180047871A (en) * | 2016-11-01 | 2018-05-10 | 경희대학교 산학협력단 | Aronia tablet comprising fermented aronia and dietary fiber |
| KR20190093899A (en) * | 2018-02-02 | 2019-08-12 | 광양시 | Vegetable puree with Yellow plum flavor and functional flavor enhancing |
| KR20190093898A (en) * | 2018-02-02 | 2019-08-12 | 광양시 | Frozen fruit puree with green plum flavor and functional flavor enhancing, and Its composition |
| KR20200008715A (en) * | 2018-07-17 | 2020-01-29 | 농업회사법인모닝팜 주식회사 | Method for manufacturing a beverage comprising blueberry |
| KR20200065864A (en) * | 2018-11-30 | 2020-06-09 | 고창군 | A sweet potato confectionaery sauce composition and method of making sweet potato confectionery using the sauce compisition |
| CN116035152A (en) * | 2023-02-13 | 2023-05-02 | 安徽中志科技有限公司 | Selenium-enriched seaweed powder solid beverage |
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