KR20190064762A - Composition for Processing Peach and Method the Same - Google Patents

Abstract

The present invention relates to a composition for processing peaches comprising peach puree, saccharides, sugar alcohol, organic acids, and thickening agents. In addition, an appropriate amount of vitamin, peach flavor, and purified water can be included. The present invention relates to the production of processed peach products using antioxidative activity and nutritional components of peaches. Especially, fallen fruits produced by mass production or weather deterioration are used to develop the peach processed products, so the present invention is highly industrially applicable.

Description

TECHNICAL FIELD The present invention relates to a composition for processing peaches,

The present invention relates to a composition for processing peaches. More specifically, it includes 50 to 90 parts by weight of peach puree, 10 to 70 parts by weight of saccharides, 5 to 10 parts by weight of sugar alcohol, 1 to 5 parts by weight of organic acid, 0.1 to 3 parts by weight of thickener, Lt; / RTI > Using the composition described above, it is possible to prepare peach jelly, peach jam, peach candy, peach chocolate, peach confectionery, peach cake, peach glutinous rice cake, peach manju, whitish omelette, zodiacal cream cheese cream, zodiac cup cake, Can be used.

The composition for processing peaches of the present invention can provide a composition for making a peach processed product which is tasteful using natural ingredients and unique fragrance contained in peaches

Peach (peach) is a juicy fruit with a high meat quality and a high viscosity due to its high water-soluble and insoluble pectic substances. There are 3,000 kinds of varieties, with white flesh of whitish white color and flesh of yellow color and firm yellow color. Peaches contain 80 ~ 85% moisture, 8 ~ 10% sugar, 0.5 ~ 1% organic acid, 2.3 ~ 2.7% vegetable fiber, 10 ~ 15mg vitamin, 20 ~ 24mg polyphenol compound, trace minerals, esters, alcohol Aldehydes, pectin, and the like. In addition, the flesh contains a lot of free amino acids and asparaginic acid, and the unique flavor comes from a mixture of esters, alcohols and aldehydes. Peach is an alkaline food containing a lot of polyphenols, which promotes antioxidant, immunity, blood circulation, fatigue and appetite. It is good for poor development and night blindness, softens the intestines, eliminates constipation and relieves pain. The shells detoxify and organic acids remove nicotine and eliminate toxicity. It also contains ingredients that inhibit the production of nitrosamine, a carcinogen. Peaches are rich in pectin, a water-soluble dietary fiber, which helps to improve constipation by making bowel movements vigorous, maintaining moisture and softening stools. It also contains vitamins A and C, which helps to prevent active oxygen attack on cells, thus helping to prevent skin aging, acne, acne and dullness.

Conventional peach processed products are used only in canned foods and beverages, but the present invention is to produce processed peach products using a sugar, organic acid, vitamin A and unique fragrance contained in peaches.

Conventional peach whiteness contains a lot of sugar, fragrance and juice, and it is widely used as a raw material. Though the sugar content is low, it contains carotenoid pigment which is rich in acid and is rich in acid, so it is widely used for processing of juice, nectar and sauce .

Peach puree is peeled and peeled at the same time using a peeling machine to obtain peach pulp and mix ingredients to make peach puree. In order to peel peel peel well, yellow peach is boiled with 13% alkali solution and alkali treatment for 30-40 seconds is easy to peel. White peaches are easy to peel when treated with steam or boiling water for 1 to 3 minutes. The use of puree in peach pulp is 20 ~ 50%, and solids account for 15 ~ 20%. The puree is produced by crushing the peeled and severely peaches with a crusher, thermally crushing them, then filtering them with a filter, degassing and homogenizing them into products.

Prior art relating to peaches is disclosed in Korean Patent Laid-Open Publication No. 10-2017-0094843 (a concentrate for peach beverages containing ginseng extract and a preparation method thereof), which comprises peach extracts obtained by heating peaches and extracting ginseng by-products or ginseng roots And a ginseng extract prepared by reheating the steamed liquid together with the steaming water, and a process for producing the same. BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing peach beverages, . Korean Patent Registration No. 10-107678 (a method of producing peach granule juice drink) is a process for producing peach flesh and granulating it and mixing it with juice to produce a peach granule juice drink And a method for producing the same. Korean Patent Registration No. 10-152687 (peach fermented beverage and its production method), peach and brown sugar are put into a fermentation tank at a weight ratio of 4: 1 and fermented for a certain period, or 1.5 liters of brown sugar is added to a fermentation tank It is put into the fermentation again for a certain period. Korean Patent Registration No. 10-179331 (a method for producing peach saccharides) is a process of slicing a peach by cutting, peeling and peeling the peach; Dipping the sliced peach flesh in a sugar solution adjusted to 30 ° Brix for 22 to 26 hours, blending for 1 to 2 minutes at 100 ° C., and then dipping the sugar solution for 22 to 26 hours at 27 ° Brix; Removing the excess sugar solution from the peach flesh of which the sugar solution immersion is completed, and drying; And blending the dried peach flesh in a boiling citric acid solution, followed by drying using a hot air dryer. Korean Patent Registration No. 10-1584179 (Method for producing peach jam) comprises a first step of immersing peaches in a salt solution of 0.5 to 2% by weight (W / W) at a temperature of 95 to 100 ° C and subjecting the peaches to a heat treatment; The peaches treated at the first step are heated for 15 minutes to 16 minutes in case of peaches being stored at room temperature of about 20 ° C., and the peaches refrigerated at about 10 ° C. for 18 to 20 minutes, A second step of removing the peel of the peach by heating the peach at about 10 ° C for 20 to 25 minutes; Removing the heat-treated peach, adding it to cold water, cooling it for 5 to 10 minutes, and peeling the peach; A fourth step of removing the seeds from the peaches after peeling the peaches, removing the seeds, measuring the weight of the pulp, and adding the weight of the pulp to the weight of the pulp in the range of 55 to 70% by weight; A fifth step of adding oligosaccharide in an amount of 10 to 90% by weight based on the weight of sugar to the weight of sugar added; A sixth step in which pectin and citric acid are uniformly mixed in advance with a portion of the amount of sugar to be added, and pectin is further added in an amount of 1.0 to 1.5 wt% based on the weight of the pulp and citric acid to a level of 0.1 to 0.25 wt% based on the weight of the pulp. And the prepared flesh was put into a concentrating apparatus and heated while the prepared oligosaccharide was first introduced. When the temperature reached a predetermined temperature (50 to 70 ° C), the prepared pectin and a mixed powder of citric acid and sugar were added little by little and stirred so as not to aggregate, A seventh step of collecting the sample, measuring the sugar level by the sugar meter, and stopping the concentration when the concentration is about 50 to 70 Brix; And a control unit. Korean Patent Laid-Open Publication No. 10-2014-60089 (a method for producing a peach juice composition and a peach juice composition prepared thereby) is a method for producing a peach juice composition, which comprises pasteurization by adding vitamin C and paclitase. Korean Unexamined Patent Publication No. 10-2013-0097459 (fermented beverage manufacturing method using puree of peach) comprises a refrigeration step (1) for harvesting and freezing peaches, and a step for washing the frozen peaches after the freezing step (1) (3) for obtaining a puree by passing the pulverized product through a pulp finisher equipped with a plurality of air holes formed therein after the pulverization step (2), and a purine production step Stage fermentation step (4) of adding dry yeast to the puree after fermentation with alcohol at room temperature, and the fermentation step (5) of acetic acid fermentation after the alcohol fermentation step (4).

Korean Patent Laid-Open No. 10-2014-60089 (Method for producing peach juice composition and peach juice composition thus prepared) Korean Patent Laid-Open Publication No. 10-2013-0097459 (Process for producing fermented beverage using puree of peach)

Gyeongsangbuk-do has a total area of 73,000m2. The area of peach cultivation in Qingdao is 25,000m2. Korea's peach production amounted to 237,711 tons nationwide in 2015 and 139,134 tons in Gyeongsangbuk-do, accounting for 58.5% of the nation's total production. There are five of the 13 peach mass producers nationwide. Safe and environmentally friendly images that are highly certified provide very good peaches. Peaches, however, are often discarded due to lack of proper processing methods during cultivation.

Conventional peaches can not be diversified because they are used only for processing canned beverage and beverage.

The composition for processing peaches of the present invention is to produce a processed peach product using the sugar, organic acid, vitamin A and unique fragrance contained in peaches.

The composition for processing peaches according to the present invention comprises 50 to 90 parts by weight of peach puree, 10 to 70 parts by weight of saccharides, 5 to 10 parts by weight of sugar alcohol, 1 to 5 parts by weight of organic acid, 0.1 to 3 parts by weight of thickener, It is a composition containing purified water.

Peaches are not only excellent in antioxidant activity, but also have a sugar, organic acid, vitamin A and unique fragrance contained in the peaches, but they are discarding peaches due to overproduction or decay.

The present invention relates to the production of processed peach products using the sugars, organic acids, vitamin A and unique scents contained in peaches. Therefore, peach can be processed due to overproduction or fallout, which is good for farmers' income generation. Furthermore, the peach processing composition of the present invention showed excellent antioxidative activities such as total phenol content, total flavonoid content, total anthocyanin content, and DPPH radical scavenging ability.

1 is an evaluation of the antioxidative activity of the peach processing composition of the present invention.

The present invention relates to a composition for processing peaches. More specifically, 50 to 90 parts by weight of peach puree, 10 to 70 parts by weight of saccharides, 5 to 10 parts by weight of sugar alcohol, 1 to 5 parts by weight of organic acid, 0.1 to 3 parts by weight of thickener, and a small amount of vitamin, ≪ / RTI >

1) Peach puree

Peach puree uses peeling machine to remove peach seeds and skin at the same time to obtain peach pulp and mix several kinds of ingredients to make peach puree. In order to peel peel peel well, it is easy to peel off the yellow peach by alkali treatment for 3040 seconds by boiling alkaline aqueous solution. White peach is easy to peel when treated with steam or boiling water for 1 to 3 minutes. Alkali is _{NaOH, NaHCO 3, Na 2 CO} 3, Ca (OH) 2 May be used. As described above, the peach puree can be directly used, but if necessary, commercial peach puree (purchased from Kupang, Gomakket, Wimep, etc.) may be used.

2) saccharide

The saccharides include monosaccharides such as glucose, fructose, galactose and lactose, disaccharides such as sucrose, maltose and lactose, and polygosaccharides such as starch, glycogen, cellulose and inulin. In addition, it is also possible to use maltodextrin (maltose), fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, maltooligosaccharide, xylooligosaccharide and mixed sugar (fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, maltooligosaccharide, Mixed). The saccharides are used in an amount of 10 to 70 parts by weight based on the sugar of the two saccharides. When the saccharides and the polysaccharides are mixed together, the taste of the peach puree may be improved.

3) sugar alcohol

The sugar alcohols include sorbitol, erythritol, maltitol, mannitol, xylitol, lactitol, inositol and the like as a polyol which is a polyhydric alcohol formed by reducing a carbonyl group of a monosaccharide, and is used as a low calorie sugar or a sugar substitute food. When 5 to 10 parts by weight of the sugar alcohol is used based on 100 parts by weight of the total composition, the physical properties of the peach puree may be improved while reducing the amount of the saccharide, thereby improving the taste.

4) Organic acid

Acidic acids such as acetic acid, malic acid, citric acid, oxalic acid, tartaric acid, and the like are typical organic acids which are carboxylic acids containing carboxy groups. Organic acid is widely used in beverages and foods because it gives fresh taste when combined with sweetness. Also, since it is slightly acidic, it can be prevented from contamination sources such as microorganisms. The organic acid is used in an amount of 1 to 5 parts by weight based on 100 parts by weight of the total composition.

5) Thickening agent (pectin, agar, guar gum)

Pectin is a substance mainly contained in the cell gap and cell membrane of plants and has an important function of holding cells together with cellulose and is contained in fruits and vegetables in large amounts. Pectin contains protopectin, pectin and pectic acid. When it is immature in fruits and the like, it contains a lot of protopectin and decreases with aging and decomposes into pectin and pectic acid. The pectin is composed of a normal chain polymer of D-galacturonic acid. The carboxyl group is converted into a methyl ester, and the metal ion and salt are formed. The degree of methyl esterification and the degree of neutralization are different from each other. That is, jelly can be made with sugar and acid under suitable conditions of water-soluble pectic acid.

The boiling point and gelation power of pectin depend on the balance of acid and ester, and the acid is not more than 50%, or in the case of unesterified pectin, it tends to form gel with calcium ion. Pectin is used as a stabilizer for essential oils and as an antifogging agent for cakes. It is also used as a coagulant for jams, chocolates and jellies, as stabilizer for mayonnaise, and as an emulsifier for ice cream. The pectin is used in an amount of 0.1 to 1.5 parts by weight based on 100 parts by weight of the total composition.

Agar (Agar) is the Agarium ( Gelidium) amansii Lamouroux), which is a cellulosic substance present in the red algae. Agarose, which is the main component of agar, is a polysaccharide represented by the formula [C ₁₂ H ₁₄ O ₅ (OH) ₄ ] _n , consisting almost exclusively of D-galactose and 3,6-anhydro-L- galactose, 1: 1. Agar contains 15% moisture, 2% protein, 3.5% ash and less than 0.5% fat, most of which are polysaccharides. The polysaccharide is composed of 70% agarose, which is a neutral polysaccharide, and 30% agaropectin, an acid polysaccharide. The agar solution has a strong coagulating power, a high melting point and a strong affinity with water, so that it has a high ability to maintain water in a uniform form, and thus it is widely used in food processing such as confectionery such as jelly or jam, ice cream, And it is not decomposed well by the action of bacteria and is used for culturing bacteria because of strong coagulation power. It is also effective for dieting and bowel by giving a feeling of satiety, and it is good for diabetic diet by suppressing increase of blood sugar. Agar is used in an amount of 0.1 to 1.5 parts by weight based on 100 parts by weight of the total composition.

Gua black beans and gua ( Cyamopsis tetragonolobus ) is a polysaccharide composed of galactomannan and galactomannan polymerized with galactose 1 and mannose 2, obtained by pulverizing the endosperm of seed or extracting it with hot water. It is easily dispersed in cold or hot water to form viscous solution. In the case of 1% aqueous solution, viscosity is 3,000 cps. The viscosity is maximally increased at pH 6-10. It is used as a stabilizer, a beating agent, an emulsifier, a thickener and the like which improves the tackiness, viscosity and emulsion stability of food and improves the physical properties and touch of food. In addition, it is used for soup, soup soup, noodle, It is a food additive used in canned foods, cake mixes, butter mixes, pickles, and dietary fiber. 0.1 to 1.5 parts by weight based on 100 parts by weight of the whole black composition are used.

6) Vitamins

Vitamins (vitamins) are very essential nutrients that regulate metabolism and physiological functions in very small amounts. The fat-soluble vitamins are vitamins A, D, E and K, which are soluble in oil. The water-soluble vitamins are vitamin B complex and vitamin C, which are vitamins that dissolve in the body's moisture. Vitamins are involved in the metabolism of carbohydrates, fats, proteins and minerals as constituents of enzymes or coenzymes, and the function of enzymes in vital reactions is so important that they do not metabolize nutrients unless they are fed into the body. They are more heat-tolerant than water-soluble vitamins and are relatively less lost during food processing and are absorbed along with fat in the intestines. Water-soluble vitamins are water-soluble vitamins such as vitamin B complex, vitamin C, biotin, folic acid, choline, inositol, vitamin L and vitamin P. Among these, vitamin B complexes contain nitrogen in all of the molecules, and there are relatively many of them in the liver of animals. The amount of the vitamin is 0.11 part by weight based on 100 parts by weight of the whole composition.

7) Peach flavor

Peach flavor can be purchased by purchasing a liquid or powder of natural peach flavor (ES food). The peach flavor is used in an amount of 0.001 to 0.01 part by weight based on 100 parts by weight of the whole composition.

≪ Example 1-6 >

A composition for processing peaches was purchased on the market. 50 to 90 parts by weight of peach puree, 10 to 70 parts by weight of saccharide, 5 to 10 parts by weight of sugar alcohol, 1 to 5 parts by weight of organic acid, 0.1 to 3 parts by weight of thickener, 0.1 to 1 part by weight of vitamin, Parts by weight and an appropriate amount of purified water.

Mixing ratio of composition for peach processing division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Peach puree 50 55 60 70 80 90 Party
Flow Sugar 10 10 10 10 10 10 Maltodang 5 4 3 2 One One Mixed party 5 4 3 2 One One Party
egg
Call Sorbitol One One 1.5 2.5 3 One Maltitol 0.5 One One One One - Xylitol 0.5 One One One One - U
group
mountain Citric acid One One One 1.5 2.5 3 Malic acid - 0.5 One One One One Tartaric acid - 0.5 One One One One ratio
Get
Min Vitamin A 0.2 0.1 0.05 0.01 0.02 0.01 Vitamin B 0.4 0.3 0.2 0.01 0.08 0.04 Vitamin C 0.4 0.4 0.35 0.02 0.10 0.05 Thickener pectin 0.1 0.5 1.0 1.25 1.5 1.5 Agar 1.5 1.25 1.0 0.5 0.1 1.0 Guar gum 0.5 0.5 0.5 0.5 0.5 0.5 Other Peach flavor 0.01 0.009 0.008 0.006 0.005 0.001 Purified water Suitable amount Suitable amount Suitable amount Suitable amount Suitable amount Suitable amount

≪ Test Example 1 > Sensory evaluation

The compositions for processing peaches were mixed according to the mixing ratios of Examples 1 to 6 and then mixed with various additives such as jelly, jam, candy, chocolate, confectionery, cakes, glutinous rice cake, manju, omelette, ebony cream cheese cream, The sensory evaluation was conducted to determine whether it was suitable for manufacturing. Sensory evaluation was carried out by a well trained food specialist (MA) panel agent (20s, 30s, 3s in each of 40s, male and female) with a total score of 5 points, The results are shown in Table 2 below.

Sensory evaluation according to composition ratio of peach processing composition division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 flavor 3.9 4.1 4.3 4.2 4.1 3.9 Likelihood 3.8 3.9 4.1 4.1 4.1 3.9 Texture 3.8 3.9 4.0 4.1 4.2 4.3

As described above, the compositions of Examples 2 to 5 were superior in taste, taste and texture. However, Example 6 showed the highest value in texture, but it can be seen that the higher the content of peach puree, the better the texture.

 ≪ Test Example 2 > Antioxidant activity evaluation

The antioxidative activities of the peach processing compositions of Examples 2, 3, 4 and 5, which were excellent in taste, palatability and texture, were measured. The reason for this is that the composition for processing peaches is made of peach jelly, peach jam, peach candy, peach chocolate, peach confectionery, peach cake, peach glutinous rice cake, peach manju, whitish omelette, zodiac cream cheese cream, euphoric cup cake, zodiac cream tart Total polyphenol content, total flavonoid content, total anthocyanin content, and DPPH radical scavenging activity were measured with the focus on the sensory properties, as shown in Table 3 below.

1) Total polyphenol content measurement

Total polyphenol content was determined by the Folin-Denis method. 0.1 mL of Folin-Ciocalteu's phenol reagent and 1.4 mL of distilled water were added to 0.2 mL of the sample, and the mixture was incubated in the dark for 20 minutes with 0.3 mL of 20% Na ₂ CO ₃ , and the absorbance was measured at 765 nm. The content of gallic acid was used as a reference material.

2) Total flavonoid content measurement

The total flavonoid contents were determined by the method of Shen Y, Jin L, Xiao P, Lu Y, Bao J (2009) Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. J Cereal Sci 49: 106-111.). 5% sodium nitrite in the sample 0.5 mL (NaNO2) was added to 0.15 mL and then allowed to stand for 15 minutes in the dark then a solution was added to 10% AlCl ₃ 6H2O 0.3 mL with 1 M NaOH 1 mL and then allowed to stand for 5 minutes, absorbance at 415 nm Were measured. The content was indicated using catechin as a standard substance.

3) Total anthocyanin content measurement

The total anthocyanin content was determined by AOAC (2005) Official Methods of Analysis, Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method. Association of Official Analytical Chemists. Washington DC, USA. Vol. 02. pH differential method (AOAC 2005.). Add 0.025 M KCl buffer (pH 1.0) and 0.4 M sodium acetate (CH ₃ COONa) buffer (pH 4.5) to 0.5 mL of each extract to make a final volume of 5 mL, and measure the absorbance (Epoch) of the reaction solution at 510 and 700 nm. Respectively, and the results were obtained by the following equations. Cyaniding-3-glucoside equivalents (mg / L)? =

A × MW × DF × 103 / ε × l

A (absorbance value) = (A510 nm A700 nm) pH 1.0 (A510 nm A700 nm) pH 4.5

MW (cyanidin-3-glucoside molecular weight) = 449.2 g / mol

DF (dilution factor) = dilution ratio of sample

ε (cyanidin-3-glucoside molar absorbance) = 26,900 molar extinction coefficient, in L × mol-1 × cm-1, l = pathlength in cm

4) Measurement of scavenging activity against DPPH radical

The scavenging activity of DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radicals was determined by Brand-Williams W, Cuvelier ME and Berset C (1995) Use of free radical method to evaluate antioxidant activity. Lebenson Wiss Technol 28: 25-30.). 0.2 mL of a 0.2 mM DPPH solution dissolved in 70% ethanol was added to 0.2 mL of the sample. The mixture was mixed well and allowed to stand in a dark place at room temperature for 30 minutes. Then, its absorbance (Epoch) was measured at 517 nm.

The scavenging activity was calculated as a percentage according to the following formula.

DPPH radical scavenging activity (%)? = (A - B) / A × 100 ???

A: control absorbance, B: sample absorbance

Table. Antioxidant activity (unit: mg GAE / g,%)

Total phenolic content, total flavonoid content, total anthocyanin content were determined by the addition of gallic acid equivalent (mg GAE) / g; Gallic acid equivalent). The DPPH radical scavenging activity was expressed as%.

Antioxidant activity measurement division Example 2 Example 3 Example 4 Example 5 Control group Total poly
Phenol content 3.23 ±
0.12 3.38 ±
0.41 3.62 ±
0.54 3.72 ±
0.25 2.61 ±
0.05 Total flavonoid 0.21 ±
0.02 0.24 ±
0.05 0.27 ±
0.06 0.28 ±
0.03 0.12 ±
0.05 Total anthocyanin 2.51 +
0.47 2.61 ±
0.54 2.79 ±
0.67 2.87 ±
0.63 2.51 +
0.46 DPPH radical scavenging ability 7.54 ±
4.14 7.67 ±
3.36 7.96 ±
1.56 8.12 ±
1.24 4.45 ±
0.42

Control group was peach puree obtained by separating flesh from peach.

As shown above, Examples 2, 3, 4 and 5 of the peach processing composition of the present invention showed that the total phenol content, total flavonoid content, total anthocyanin content, and DPPH radical scavenging ability were superior to those of the control group.

≪ Preparation Example 1 > Peach jelly

After the composition for peach processing of Example 5 was mixed, the peach flesh was pulverized with a grinding machine. After adjusting to pH 3.2 using citric acid, sugar was added to adjust the sugar content to 60% and concentrated to prepare peach jelly.

≪ Preparation Example 2 > Peach jam

After the composition for peach processing of Example 4 was mixed, the peach flesh was pulverized with a grinding machine. The mixture was adjusted to pH 3.0 using citric acid, and sugar was added thereto to adjust the sugar content to 65% to prepare a peach jam by concentrating the water content to 55% or less.

≪ Preparation Example 3 > Peach candy

In the peach processing composition of Example 2, the thickener was excluded, the peach content was adjusted to 10%, and the peach flesh was pulverized with a grinding machine. Sugar was added to adjust the sugar content to 60% or more, and the concentrate was concentrated to a moisture content of 10% or less and molded in a mold to make a peach candy.

≪ Preparation Example 4 > Peach choco

In the peach processing composition of Example 3, the thickener was excluded, the peach content was adjusted to 5%, and the peach flesh was pulverized with a grinding machine. 200 g of chocolate was purchased from the composition for peach processing and dissolved at 65 캜, and then 100 g of fresh cream was mixed. The mixture was concentrated, poured into a mold, cooled and sprayed with cacao powder to make peach chocolate.

≪ Preparation Example 5 > Peach confection

In the peach processing composition of Example 4, the thickener was excluded, the peach content was adjusted to 5%, and the peach flesh was pulverized with a grinding machine. The above peach processing composition was added to the dough, mixed well, and then put into a heated mold and baked to make a peach cake.

≪ Preparation Example 6 > Peach cake

A peach cake was prepared according to a known method by using the composition for peach processing of Example 2 as a raw material of a spun-cake.

≪ Preparation Example 7 > Peach Daifuku

In the peach processing composition of Example 3, the peach content was adjusted to 10%, and the mixture was mixed with the raw material for the peach. Then, peach-ripening rice cake was made according to a known method.

≪ Preparation Example 8 > Peach manju

In the peach processing composition of Example 4, the peach content was adjusted to 5%, and the mixture was mixed with the manjuenic material.

≪ Production Example 9 > Back

The white peach flesh was separated from the peach processing composition of Example 5, mixed well with the omelette ingredients (eggs, potatoes, bacon, onion, paprika, etc.) and then baked in a frying pan to make white peaches.

≪ Preparation Example 10 > Zodiac cream cheese cream,

In the composition for peach processing of Example 2, yellow fruit pulp is used, and the mixture is mixed with sugar at a ratio of 1: 1, followed by making the jam with the remaining flesh. Mix the cream cheese and the ecliptic with a blender, then add the ebony jam and mix evenly. I put an orange scented liquer caterpillar and made zodiac cream cheese cream.

≪ Production Example 11 > Zodiac Cupcakes

A known cake raw material (butter, sugar, salt, egg, powdered rice flour, baking powder) is prepared using the yellow peach flesh in the composition for peach processing of Example 3. The dough gently loosen the butter, then add the sugar and salt, and the cream is mingled enough. Mix the raisins and walnuts with a little bit of powder, mix with the sour ingredients and baking powder. Add the raisins and walnuts and mix, then add the red wine and mix lightly. The fan was prepared by putting the muffin pan on the inlay, then pouring the batter about 60% using a sachet, and baking it at 175 ° C for 25 minutes to make the ebony cup cake.

≪ Production Example 12 > Zodiac cream tart

Among the compositions for peach processing in Example 4, yellow powdered flesh was mixed with a known tartar raw material (butter, sugar, salt, egg, powder) to make a zodiac cream tart.

≪ Preparation Example 13 >

Peach Yogurt Smoothie is made from peach raw material base 120g, yogurt 30g, yogurt peach powder 15 ~ 20g. Milk 80g. Add 200g of ice and mix with a blender to stop smoothness and make a smoothie drink in a cup.

The present invention is to produce a processed peach product having excellent antioxidative activity and sugar, organic acid, vitamin A and unique fragrance contained in peaches. Especially, it is highly likely to be used industrially by developing peach processed products by utilizing the quality of fruits produced by mass production or worsening weather.

Claims (6)

Peach processing composition comprising peach puree, saccharide, sugar alcohol, organic acid, thickening agent The peach processing composition according to claim 1, comprising an appropriate amount of vitamin, peach flavor and purified water The peach processing composition according to claim 1, which comprises 50 to 90 parts by weight of peach puree, 10 to 70 parts by weight of saccharides, 5 to 10 parts by weight of sugar alcohol, 1 to 5 parts by weight of organic acid, and 0.1 to 3 parts by weight of a thickener The peach processing composition according to claim 1, wherein the organic acid is one or more selected from citric acid, malic acid, acetic acid, palmitic acid, oxalic acid or tartaric acid The peach processing composition according to claim 1, wherein the thickening agent is one or more selected from pectin, agar or guar gum A peach processing composition made by the method of any one of claims 1 to 5

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