KR20160066714A - Manufacturing method of syrup containing persimmon - Google Patents

Abstract

The present invention relates to a method for manufacturing persimmon syrup using persimmon skin comprising the following steps: (a) obtaining persimmon powder by grinding persimmon skin under a temperature condition of -196 to 30°C to obtain 85-95% of persimmon powder having a particle size of less than or equal to 20 μm and 45-55% of persimmon powder having the particle size of less than or equal to 10 μm with respect to ground particles; (b) manufacturing a sugar mixture by mixing isomalto-oligosaccharide with water at a weight ratio of 8-14 to 1; and (c) mixing 0.05-0.15 wt% of the persimmon powder obtained from step (a) with 99.85-99.95 wt% of the sugar mixture obtained from step (b). The manufacturing method of the present invention minimizes the particle size of persimmon powder, and thus minimizes formation of precipitation inside the syrup, thereby increasing storage stability of the syrup.

Description

 {Manufacturing method of syrup containing persimmon}

More particularly, the present invention relates to a method for producing a reduced syrup which can minimize the discarded portion by using persimmon husk.

The persimmon is rich in fructose and vitamin C to help alcohol oxidation and decomposition, which is effective in eliminating hangovers. It also contains a lot of calcium. Calcium has a function to smooth urination, so it is very effective for vitamin C, antioxidant effect, skin whitening, prevention of fine lines, and elasticity maintenance. In particular, vitamin C content is twice as high as that of citrus fruits and six times that of apples.

Vitamin A and C, which are rich in persimmon, increase the resistance to viruses, so it is effective to prevent colds if you consume in winter or at the turn of the year.

In addition, if you have vomiting due to mild diarrhea or motion sickness, you may be able to calm yourself by taking persimmon. And the tannin ingredient in the senses can strengthen the capillary blood vessels and can be effective in preventing hypertension and arteriosclerosis.

However, thousands of tonnes of persimmon peel from the factory that makes processed products related to persimmon are wasted, and the price is too high to use the senses.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art.

In order to accomplish the above object, the present invention provides a method for producing a pulverized crust, comprising crushing the crust of the crust at a temperature of -196 to 30 캜, wherein 85 to 95% of the crushed particles are 20 탆 or less and 45 to 55% (A) obtaining a pulverulent powder; (B) mixing 8 to 14 parts by weight of isomaltooligosaccharide per 1 part by weight of water to prepare a sugar mixture; And (c) mixing 0.05 to 0.15% by weight of the reduced powder obtained from the step (a) with 99.85 to 99.95% by weight of the sugar mixture obtained from step (b); Wherein the syrup is a syrup.

Hereinafter, the present invention will be described in detail in detail.

Step (a): crushing the crust at a temperature of -196 to 30 占 폚 to obtain a pulverized powder wherein 85 to 95% of the crushed particles are 20 占 퐉 or less and 45 to 55% of the crushed particles are 10 占 퐉 or less;

In this step (a), the crust is pulverized at a temperature of -196 to 30 ° C to obtain a pulverized powder in which 85 to 95% of the pulverized particles are 20 μm or less and 45 to 55% of the pulverized particles are 10 μm or less . When the senses are extracted with hot water, only the water-soluble components of the senses are extracted and insoluble and lipophilic components are hardly extracted.

Stokes' laws, on the other hand, provide equations for predicting the settling velocity (Vs) and sedimentation velocity of a particle in any fluid, including the particle diameter, d, It is affected by trued density (Pp), true density of fluid (Pf), gravitational acceleration (g), and viscosity of fluid (μ). According to Stokes' laws, the settling velocity increases with the difference in true density between particles and the larger the diameter of the particle, the smaller the viscosity of the fluid (syrup). Therefore, there are three methods for preventing sedimentation and floating of the powder particles in the syrup containing the powder according to the above-mentioned Stokes' laws.

First, the size of the powder particles is minimized. If the size of the powder particles is infinitely small, the powder particles do not settle or float in the fluid (syrup). In addition, as the size of powder particles becomes smaller than a certain size, the movement due to Brownian motion, which tends to move in disordered directions, is larger than the movement due to Stokes' law, Fluid (syrup) can be made.

Second, it minimizes the true density difference between powder particles and fluid (syrup). If there is no true density difference between the powder particles and the fluid (syrup), the powder particles do not settle or float. However, in the present invention, the true density of the pulverized powder particles is a non-adjustable constant, and the true density of the fluid (syrup) can be controlled. However, since the syrup can only be controlled in a limited manner to achieve proper texture and sensory characteristics, Is difficult.

Third, it maximizes the viscosity of fluid (syrup). If the viscosity of the fluid (syrup) is infinitely large, the sediment particles may not settle or float. However, similar to the second strategy, the viscosity of the syrup is adjustable but can only be limitedly controlled for proper texture and sensory properties.

As described above, the present invention is considered to be the most preferable method of minimizing the particle size of the reducing powder in order to minimize the precipitation of the reducing powder in the reducing syrup. As a result, the reducing shell is crushed at a temperature of -196 to 30 ° C Ultrafine powder was prepared so that 85 to 95% of the crushed particles were 20 μm or less and 45 to 55% of the crushed particles were 10 μm or less. Experimental Example 6 demonstrates that the sensory syrup prepared using the ultrafine powder produced as described above can minimize the formation of precipitates.

On the other hand, in the present invention, the crust is crushed at a temperature of -196 to 30 ° C, and the temperature condition of -196 to 30 ° C is preferably achieved by mixing a member capable of lowering to -196 to 30 ° C with persimmon shell At this time, the member capable of lowering the temperature to 196 to 30 占 폚 is most preferably dry ice or liquid nitrogen.

Step (b): mixing 8 to 14 parts by weight of isomaltooligosaccharide per 1 part by weight of water to prepare a sugar mixture

Step (b) is a step of preparing the mixture of sugar by mixing 8 to 14 weight ratio of isomaltooligosaccharide per 1 part by weight of water.

The viscosity of the syrup greatly affects the texture and sensory properties of the product and the storage stability of the pulverized powder particles. It is desirable to maximize the viscosity of the syrup for the stable distribution of the pulverized powder particles. However, in order to achieve proper texture and sensory properties It is bound to be limited.

On the other hand, the present invention uses isomaltooligosaccharide in the production of syrups. The isomaltooligosaccharide has a viscosity lower than that of syrup, and has about the same heat stability as sugar and half of sugar sweetness. However, commercially available isomalto oligosaccharide stock solutions are higher in viscosity than common commercial syrups and have a strong sweet taste, so that it is necessary to control the viscosity and sweet taste by mixing with an appropriate amount of water.

As described above, the mixing ratio of water and isomaltooligosaccharide in the preparation of persimmon syrup of the present invention is an important manufacturing process parameter. When the viscosity of the water is high, the sedimentation rate of the precipitate increases to form a precipitate, When the ratio of oligosaccharides is high, the storage stability of the powder is increased, but the sweetness is too strong and does not show the proper texture of the syrup.

In order to solve the above-mentioned problems, the present invention has found that when mixed with 8 to 14 weight parts of isomaltooligosaccharide per 1 weight ratio of water, precipitation of persimmon powder can be prevented, and proper viscosity and sweetness of syrup can be obtained I can confirm that I can express it.

Step (c): mixing 0.05 to 0.15% by weight of the reduced powder obtained from the step (a) and 99.85 to 99.95% by weight of the sugar mixture obtained from step (b)

Step (c) is a step of mixing 0.05 to 0.15% by weight of the reduced powder obtained from the step (a) and 99.85 to 99.95% by weight of the sugar mixture obtained from the step (b).

The present invention relates to a method for preparing a sensory syrup by mixing 0.05 to 0.15% by weight of the reduced powder obtained from the step (a) and 99.85 to 99.95% by weight of the sugar mixture obtained from the step (b) This is because the powder is uniformly dispersed in the syrup, and sedimentation is not easy.

As described above, the method of manufacturing the reduced syrup of the present invention minimizes the size of the powdered powder by ultrafine pulverization of the crust to minimize the formation of precipitates in the syrup, thereby increasing the storage stability of the syrup.

Fig. 1 is a photograph of a persimmon shell.

Hereinafter, the structure and function of the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following examples, but includes modifications of equivalent technical ideas.

Claims (3)

(A) obtaining pulverized crumbs at a temperature of -196 to 30 캜 to obtain a pulverized powder having 85 to 95% of pulverized particles of 20 탆 or less and 45 to 55% of pulverized particles of 10 탆 or less; (B) mixing 8 to 14 weight parts of isomaltooligosaccharide per 1 weight ratio to prepare a sugar mixture; And (c) mixing 0.05 to 0.15% by weight of the reduced powder obtained from the step (a) with 99.85 to 99.95% by weight of the sugar mixture obtained from step (b); ≪ / RTI > The process according to claim 1, wherein the temperature condition of -196 to 30 占 폚 is achieved by mixing a member capable of lowering to -196 to 30 占 폚 with a reducing powder. 3. The method of claim 2,
The member capable of lowering the temperature to 196 to 30 占 폚,
Wherein the dried syrup is dry ice or liquid nitrogen.

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