KR20200105441A - Sugar free chestnut spread and a method for producing the same - Google Patents

Abstract

The present invention relates to chestnut spread and a manufacturing method thereof, and more specifically, to sugar free chestnut spread. The chestnut spread according to the present invention is in a form of a tube; is more hygienic than a conventional container; reduces artificial sweetness by using honey instead of sugar; has an advantage of ingesting useful ingredients included in the honey; and provides an excellent texture in comparison to conventional chestnut spread by including simmered chestnut honey. The chestnut spread of the present invention is provided to intactly ingest nutrients of a chestnut, thereby making health of modern people more beneficial.

Description

Sugar free chestnut spread and a method for producing the same}

The present invention relates to a chestnut spread and a method for preparing the same, and more particularly, to a chestnut spread made without sugar.

Chestnuts are fruit trees that grow naturally around the world, and are known to have excellent quality chestnuts produced in Korea and Japan. Chestnuts contain enough nutrients to be used as oral food. The skin contains tannins and urea, flowers contain arginine, fruits contain starch, carbohydrates, fats, minerals, and vitamins. It contains a lot of starch as a carbohydrate, and contains a lot of vitamins and inorganic salts, and especially vitamin B1 contains four times more than rice. Vitamin C is also the most abundant among the fruits of the tree except for the fruit tree, so chestnut is a food that contains all nutrients in a relatively balanced manner.

At night, not only sugars, amino acids, and various inorganic substances, but also polyphenol compounds, which are recently spotlighted as physiologically active substances, are contained. Among them, tannin is representative, and the tannin composition mainly contains gallic acid. As other ingredients, chestnut flesh contains a large amount of phenolic compounds such as perura acid, caffeic acid, cinapic acid, paracoumaric acid, and salicylic acid, and chestnut inner skin contains a large amount of phenolic compounds such as ellagic acid, cilinic acid, and protocatecuic acid. 110-123% Contains condensed tannins of

Spread is a food that can be applied to bread, bagels, crackers, biscuits, etc. as a substitute for jam, and its use is increasing as the diet becomes westernized in Korea.

In recent years, as the tendency to prefer convenience foods such as bread for a simple breakfast along with the change in dietary life patterns has increased, concerns about the nutritional imbalance of modern people are also increasing.

It is an object of the present invention to provide a method for preparing chestnut spreads.

Another object of the present invention is to provide a chestnut spread.

To achieve the above object,

The present invention is a step of washing the molten chestnut in water and steaming for 10 to 30 minutes (step 1);

Pulverizing the steamed chestnuts in step 1 using a grinder (step 2);

Adding fresh cream and water to the pulverized chestnut in step 2 and heating to prepare a chestnut paste (step 3);

Cutting the steamed chestnuts to have a diameter of 1 to 10 mm in step 1 to prepare chestnut dies (Step 4)

Adding honey and heating the chestnut dice of Step 4 to prepare boiled chestnut honey (Step 5); And

It provides a method for producing a chestnut spread, comprising: mixing the chestnut paste of Step 3 with the boiled chestnut honey from Step 5, and adding oligosaccharides to heat (Step 6).

In addition, the present invention provides a chestnut spread prepared according to the method of the present invention.

The chestnut spread according to the present invention is in the form of a tube, which is more hygienic than the conventional container, and has the advantage of reducing artificial sweetness by using honey rather than sugar, and being able to consume useful ingredients contained in honey, and includes boiled chestnut honey. Thus, there is an effect of having a texture superior to the conventional chestnut spread, and the chestnut spread of the present invention can ingest the nutrients of the chestnut as it is, thereby making the health of modern people more beneficial.

Hereinafter, the present invention will be described in detail.

How to make chestnut spread

The present invention is a step of washing the molten chestnut in water and steaming for 10 to 30 minutes (step 1);

Pulverizing the steamed chestnuts in step 1 using a grinder (step 2);

Adding fresh cream and water to the pulverized chestnut in step 2 and heating to prepare a chestnut paste (step 3);

Cutting the steamed chestnuts to have a diameter of 1 to 10 mm in step 1 to prepare chestnut dies (Step 4)

Adding honey and heating the chestnut dice of Step 4 to prepare boiled chestnut honey (Step 5); And

It provides a method for producing a chestnut spread, comprising: mixing the chestnut paste of Step 3 with the boiled chestnut honey from Step 5, and adding oligosaccharides to heat (Step 6).

In the manufacturing method of the present invention, the step 2 may include 60 to 68 parts by weight of fresh cream and 40 to 50 parts by weight of water based on 100 parts by weight of pulverized chestnut, preferably 62 to 62 to 50 parts by weight of crushed chestnut It can be prepared, including 66 parts by weight and 43 to 47 parts by weight of water.

In one embodiment of the present invention, when preparing a chestnut paste including 60 to 68 parts by weight of fresh cream and 40 to 50 parts by weight of water based on 100 parts by weight of the pulverized chestnut, the spreadability increases due to the addition of the fresh cream, and There is an advantage of being able to manufacture chestnut paste that harmonizes the taste of the cream and the soft taste of fresh cream.

In the manufacturing method of the present invention, the step 5 includes 35 to 45 parts by weight of honey based on 100 parts by weight of the chestnut dice in the step 4, and preferably, honey is prepared based on 100 parts by weight of the chestnut dice. Including 38 to 42 parts by weight can be prepared by boiled chestnut honey. When the boiled chestnut honey is prepared by including 35 to 45 parts by weight of honey based on 100 parts by weight of chestnut dice, the texture of chestnut spread is increased and sweetness is increased due to the chestnut honey stew.

In the production method of the present invention, step 6 may be prepared by including 25 to 35 parts by weight of oligosaccharide based on 100 parts by weight of the chestnut paste and boiled chestnut honey mixture, preferably 28 to 28 to 35 parts by weight of the oligosaccharide based on 100 parts by weight of the chestnut paste and boiled chestnut honey mixture. It can be prepared including 32 parts by weight.

In the manufacturing method of the present invention, step 6 may be prepared by including 62 to 70 parts by weight of boiled chestnuts based on 100 parts by weight of chestnut paste, and preferably 65 to 68 parts by weight of boiled chestnuts based on 100 parts by weight of chestnut paste Can be manufactured.

Chestnut spread

The present invention provides a chestnut spread prepared according to the manufacturing method of the present invention.

In one embodiment of the present invention, the spread is characterized in that it is in the form of a squeeze or stick package, or a form that is packaged in a tubular container and squeezed to eat.

Hereinafter, the present invention will be described in detail with reference to examples and drawings. However, these examples are for explaining the present invention more specifically, and the scope of the present invention is not limited to these examples.

<Example 1> Preparation of chestnut spread

<1-1> Preparation of chestnut paste

The chestnuts collected in the Gongju area were peeled, washed in water, placed in a steamer and steamed over high heat for 20 minutes. A part of the steamed chestnut was finely ground using a vegetable grinder. Fresh cream and water were added to the pulverized chestnut in the proportions shown in Table 1 and boiled to prepare chestnut paste.

division Chestnut paste Crushed chestnuts (g) Fresh cream (g) Water(g) Example 1-1-1 100 62 45 Example 1-1-2 100 64 45 Example 1-1-3 100 66 45 Example 1-1-4 100 64 40 Example 1-1-5 100 64 50 Comparative Example 1-1 100 30 45 Comparative Example 1-2 100 50 45 Comparative Example 1-3 100 90 45 Comparative Example 1-4 100 100 45 Comparative Example 1-5 100 70 30 Comparative Example 1-6 100 70 60 Comparative Example 1-7 100 70 80

<1-2> Manufacture of boiled chestnut honey

The remaining steamed chestnuts were passed through a 5*5mm perforated net to obtain chestnut dies having a diameter of 5mm. Honey was added to the chestnut dice according to the ratio shown in Table 2 to prepare boiled chestnut honey.

division Boiled chestnut honey Balm Dice (g) Honey (g) Example 1-2-1 100 35 Example 1-2-2 100 40 Example 1-2-3 100 45 Comparative Example 2-1 100 55 Comparative Example 2-2 100 70 Comparative Example 2-3 100 85 Comparative Example 2-4 100 100

<1-3> Preparation of chestnut spread

The chestnut paste of Example 1-1 and the boiled chestnut honey and oligosaccharides of Example 1-2 were mixed in the weight ratio shown in Table 3 below, and then 30% of the oligosaccharide was added to the total weight and boiled to prepare a chestnut spread.

division Chestnut spread
(Weight ratio) Chestnut paste Boiled chestnut honey Example 1-3-1 6 4 Example 1-3-2 6.5 3.5 Example 1-3-3 7 3 Comparative Example 3-1 8 2 Comparative Example 3-2 9 One Comparative Example 3-3 4 6 Comparative Example 3-4 5 5

<Experimental Example 1> Sensory evaluation on viscosity and malleability of chestnut paste according to the addition of fresh cream

The viscosity of the chestnut spread of Examples 1-1-1 to 1-1-5 and Comparative Examples 1-1 to 1-7 for men (30) and women (30) in their 20s , Ductility (applicability), and overall taste and aroma were evaluated using a total 10-point scale. Specifically, the spreadability was divided into two 1/4 slices of white bread per person, and the chestnut paste was applied to the bread to evaluate the viscosity, spreadability, and taste and aroma of the chestnut paste.

division Viscosity Spreadability Taste and aroma Example 1-1-1 9.3 9.8 9.3 Example 1-1-2 8.5 8.7 8.2 Example 1-1-3 8.6 8.9 8.7 Example 1-1-4 9.8 8.7 8.0 Example 1-1-5 7.9 7.7 8.1 Comparative Example 1-1 5.2 4.1 4.4 Comparative Example 1-2 4.4 5.7 6.1 Comparative Example 1-3 3.2 4.1 3.1 Comparative Example 1-4 1.9 2.7 1.9 Comparative Example 1-5 3.4 3.3 3.4 Comparative Example 1-6 2.6 3.8 2.1 Comparative Example 1-7 2.1 1.7 2.1

As a result, as shown in Table 4, in the case of Comparative Examples 1-1 and 1-2, the amount of the added fresh cream and the amount of water were small, so the viscosity was high, and thus the formulation was somewhat stiff, and Comparative Examples 1-3 and Comparative Examples In the case of 1-7, the viscosity was low due to the large amount of fresh cream or water added, and the prepared paste was a thin formulation. In addition, in the case of Comparative Examples 1-3 and 1-7, a low score was obtained in terms of taste and aroma due to the fishy smell peculiar to the fresh cream due to the large amount of the added fresh cream, and in the case of Comparative Examples 1-6 and 1-7, the added The amount of water was large, and he got a low score for the aroma and taste of the night.

<Experimental Example 2> Sensory evaluation of boiled chestnut honey according to the amount of honey added

The sweetness of the boiled chestnut honey in Examples 1-2-1 to 1-2-3 and Comparative Examples 2-1 to 2-4 for men (30 people) and women (30 people) in their 20s The sensory evaluation was conducted. Using a 10-point scale, overall sensory evaluation such as the harmony of sweetness and chestnut taste, texture, and preference was conducted.

division Sensory evaluation (overall average) Example 1-2-1 9.1 Example 1-2-2 9.7 Example 1-2-3 9.2 Comparative Example 2-1 7.1 Comparative Example 2-2 6.4 Comparative Example 2-3 5.9 Comparative Example 2-4 4.1

As a result of sensory evaluation, as shown in Table 5, in the case of Comparative Examples 2-2 to 2-4, the aroma of chestnut was not felt due to the large amount of added honey, and the sweet taste was too high to obtain a low score in terms of preference, In the case of Comparative Example 2-1, the sweet taste was appropriate, but the aroma and texture of the chestnut were somewhat insufficient to obtain a low score. Therefore, the boiled chestnut honey of Examples 1-2-1 to 1-2-3 was evaluated as having an appropriate sweet taste, chestnut dice texture, and chestnut aroma, and obtained high scores.

<Experimental Example 3> Sensory evaluation according to the mixing ratio of chestnut paste and boiled chestnut honey

In the same manner as in Experimental Examples 1 to 2, the chestnut paste prepared in Example 1-1 and Example 1-2 targeting men (30 people) and women (30 people) in their 20s at Chonbuk National University dormitory on a 10-point scale. Sensory evaluation was conducted on the spreadability and taste (texture, harmony of chestnut paste and chestnut honey stew, etc.) according to the mixing ratio of the prepared chestnut honey stew.

division Spreadability flavor Example 1-3-1 8.4 9.7 Example 1-3-2 8.1 9.5 Example 1-3-3 7.7 9.1 Comparative Example 3-1 8.7 5.0 Comparative Example 3-2 8.9 4.4 Comparative Example 3-3 4.2 5.0 Comparative Example 3-4 3.8 4.9

As a result of the sensory evaluation, as shown in Table 6, in the case of Comparative Example 3-1 and Comparative Example 3-2, the ratio of the added chestnut paste was high, and the spreadability obtained a high score, but a harmonious aspect of texture and taste Got a rather low score. In addition, in the case of Comparative Examples 3-3 and 3-4, the ratio of the added boiled chestnut honey was high, the spreadability was low, and in terms of taste, the chewing texture was somewhat good due to the boiled chestnut honey, but harmony with chestnut paste I got a low score on the personal side.

Therefore, it was confirmed that when mixing in the ratio of Examples 1-3-1 to 1-3-3, sensory evaluation scores for spreadability and taste were excellent.

<Experimental Example 4> pH and microbial measurement

The pH according to the storage period of the chestnut spress prepared in Example 1 was measured using a pH meter (pH/ion meter 150, Coring, U.S.A). The storage period was based on the 1st, 5th, 10th, and 15th days, and stored in a tubular container.

In the case of microbial measurement, it was measured according to the number of general bacteria (standard: 10 ³ CFU/g or less) in the experimental guideline for setting the shelf life of food.

pH and microbial measurement division storage duration 1 day 5 days 10 days 15th pH 6.18±0.01 6.32±0.04 6.34±0.02 6.38±0.01 microbe Not detected Not detected Not detected Not detected

In general, if the pH is out of the range of 3.2 to 3.7, it is susceptible to microorganisms, but all experimental groups were not significantly affected by the storage date from the initial storage date to about pH 6, and microorganisms were also not detected.

So far, the present invention has been looked at around its preferred embodiments. Those of ordinary skill in the art to which the present invention pertains will be able to understand that the present invention may be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative point of view rather than a limiting point of view. The scope of the present invention is not shown in the foregoing description, but in particular in the claims, and all differences within the scope should be construed as being included in the present invention.

Claims (8)

Washing the peeled chestnuts in water and steaming for 10 to 30 minutes (step 1);
Pulverizing the steamed chestnuts in step 1 using a grinder (step 2);
Adding fresh cream and water to the pulverized chestnut in step 2 and heating to prepare a chestnut paste (step 3);
Cutting the steamed chestnuts to have a diameter of 1 to 10 mm in step 1 to prepare chestnut dies (Step 4)
Adding honey and heating the chestnut dice of Step 4 to prepare boiled chestnut honey (Step 5); And
Mixing the chestnut paste of the step 3 and the boiled chestnut honey of the step 5, and adding an oligosaccharide to heat (step 6);
The method of claim 1,
The step 2 is a manufacturing method comprising 60 to 68 parts by weight of fresh cream and 40 to 50 parts by weight of water based on 100 parts by weight of crushed chestnuts.
The method of claim 1,
The step 5 is a manufacturing method comprising 35 to 45 parts by weight of honey based on 100 parts by weight of the chestnut dice of step 4.
The method of claim 1,
The step 6 is a manufacturing method comprising 25 to 35 parts by weight of oligosaccharide based on 100 parts by weight of the mixture of chestnut paste and boiled chestnut honey.
The method of claim 1,
The step 6 comprises 62 to 70 parts by weight of boiled chestnut honey based on 100 parts by weight of chestnut paste.
Chestnut spread prepared according to the method of claim 1.
The method of claim 6,
The spread is a chestnut spread, characterized in that the form of floating or stick packaging.
The method of claim 6,
The spread is packaged in a tubular container, and chestnut spread, characterized in that it is in the form of squeezing and eating.