KR20220108466A - Sugaring plum and its manufacturing method - Google Patents

Abstract

The present invention relates to a method for preparing a plum sugaring plum and to a sugar pickle prepared thereby, and more particularly, to a method comprising: washing plums and removing the skin; and pickling the obtained plums from which the skin has been removed. The pickled plums prepared according to the present invention not only have excellent taste, texture and palatability, but also suppress browning of plums and increase nutrition, so that they can be usefully used to develop functional foods having the effect of improving constipation.

Description

Pickled plum and its manufacturing method {Sugaring plum and its manufacturing method}

[0001] The present invention relates to a method for preparing sugaring plum and to a sugar pickled thus prepared.

Plum (plum) is a drupe belonging to the genus Prunus in the Rosaceae family, and there are about 30 basic species worldwide. In Korea, Kelsey and Soldam, which are Japanese plum varieties, Formosa and Santa Rosa, which are hybrids of European plum and Japanese plum, and Daeseoksaeng, Daeseoksinsaeng, and Early Moongwang are mainly cultivated. is becoming

The cultivation area and production of plums in Korea is 3,126 ha and 36,006 M/T, of which more than 70% by weight are produced in Gyeongbuk province (2,253 ha, 4,347 M/T).

Plums contain organic acids mainly malic acid, vitamins such as carotenoids, minerals such as Ca, P, Fe, and K, and 10 kinds of amino acids. Due to these ingredients, plums have various physiological activities. In particular, they are rich in water-soluble dietary fiber, which helps the bowel movement, and contains abundant pectin and amino acids, which is effective in improving constipation. It shows excellent efficacy in diseases such as hypertension, anemia, and blood circulation. In addition, since plums are known as alkaline foods, they also have the function of improving the acidic constitution and cultivating resistance to diseases. Traditionally, in oriental medicine, it has been used as a medicine for pain relief, relieving heart disease, oedema, pain relief, beriberi, constipation, recovery from fatigue, edema, toothache, lobster, and gyeongpung.

Currently, the consumption of plums in Korea is mostly raw fruits, and there are no processed products. In addition, it is difficult to create added value due to short-time flood shipments and weak long-term storage characteristics.

Accordingly, the present inventors tried to develop a new concept of a new product by utilizing the taste and functional ingredients of plums in developing functional foods having the effect of improving constipation. The present invention was completed by confirming that the browning of the pickled plums was suppressed, the nutrition was significantly increased, and the taste, texture and palatability were excellent.

Namu Wiki "Plum" (https://namu.wiki/w/%EC%9E%90%EB%91%90) Hidak "Plum" (https://www.hidoc.co.kr/healthstory/news/C0000541543) Korean health common sense "Plum" (https://www.goodlifehappy.com/82)

It is an object of the present invention to provide a method for producing pickled plums with excellent taste, texture, and palatability, with suppressed browning, significantly increased nutrition, and excellent taste.

Another object of the present invention is to provide pickled plums prepared according to the above method.

In order to achieve the above object, the present invention

Washing the plums and removing the skin (S1); and

It provides a method for producing pickled plums comprising a; (S2) of pickling the plums from which the skin has been removed obtained in step S1.

here,

The method may further include pre-treating the plums from which the skin has been removed before the step S2 with a pretreatment solution containing at least one selected from the group consisting of NaCl, CaCl ₂ and vitamins.

As the pickled sugar solution used in step S2, in addition to sugar, oligosaccharides and red ginseng solution may be further included.

It may further include any one or more selected from the group consisting of honey, lactic acid bacteria and turmeric as the pickled sugar used in step S2.

As the pickling liquid used in step S2, it may further include any one or more selected from the group consisting of persimmon powder, banana powder, and strawberry powder.

In step S2, it may be aged at a low temperature of 30 to 70° C. for one week or more.

In addition, the present invention provides a pickled plum prepared by the above manufacturing method.

The pickled plums prepared according to the present invention have excellent taste, texture and palatability, suppress browning of plums, and increase nutrition.

The present invention can prevent odor by inhibiting the growth of contaminants during ripening by using a natural fermented product, so it is possible to expand the base for consumption of plums by using this to develop a new pickled food that takes advantage of the flavor of the fruit. It is expected.

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

Unless otherwise defined in technical terms and scientific terms used in the present invention, it may be interpreted as having a meaning commonly understood by a person of ordinary skill in the technical field to which this invention belongs.

the present invention

Washing the plums and removing the skin (S1); and

It provides a method for producing pickled plums comprising a; (S2) of pickling the plums from which the skin has been removed obtained in step S1.

In the manufacturing method, it is preferable to pre-treat the peeled plums before the step S2 in a pretreatment solution containing at least one selected from the group consisting of NaCl, CaCl ₂ and vitamins.

In the manufacturing method, in the step S2, the pickled plum and sugar are preferably mixed in a weight ratio of 4:6 to 6:4, more preferably in a weight ratio of 5:5.

In the manufacturing method, it is preferable to further include oligosaccharide and red ginseng solution in addition to sugar as the pickled solution in step S2. In this case, the oligosaccharide and red ginseng solution is preferably included by replacing 10 to 20% by weight of sugar.

In the manufacturing method, it is preferable to further include any one or more selected from the group consisting of honey, lactic acid bacteria, and turmeric as the pickling liquid in step S2. At this time, honey, lactic acid bacteria and turmeric are preferably included by replacing 5 to 15% by weight of sugar.

In the manufacturing method, it is preferable to further include a powder of persimmon, banana or strawberry as the pickled solution in step S2. At this time, it is preferable to replace the powder of persimmon, banana or strawberry by 1 to 10% by weight of sugar.

In the above manufacturing method, in the step S2, the pickled sugar is preferably aged at a low temperature of 30 to 70° C. for at least one week, and is preferably aged at a low temperature at 50 to 70° C. for 2 weeks to 1 month.

In addition, the present invention provides a pickled plum prepared by the above manufacturing method.

The pickled plums prepared according to the present invention have excellent taste, texture, and palatability, suppress browning, increase nutrition, and have excellent effects of improving constipation.

Hereinafter, the present invention will be described in more detail based on the following Examples and Experimental Examples. However, the following Examples and Experimental Examples are only for illustrating the present invention, and the scope of the present invention is not limited thereto.

< Example 1> pickle production of plums

After the plums were washed cleanly and the skins were removed, the peeled plums were mixed with sugar in a weight ratio of 5: 5, and then aged at a low temperature of 60° C. for 2 weeks to prepare pickled plums.

< Example 2> oligosaccharides, red ginseng liquid , when honey and lactic acid bacteria are added

In the preparation method of <Example 1>, in addition to sugar as the pickled sugar, oligosaccharides, red ginseng solution, honey, and lactic acid bacteria were further added to the pickling, and the rest were prepared in the same way.

At this time, sugar, oligosaccharide, red ginseng solution, honey and lactic acid bacteria were prepared to contain 80 parts by weight, 5 parts by weight, 5 parts by weight, 8 parts by weight and 2 parts by weight, respectively, based on 100 parts by weight of the total mixture.

< Example 3> curcuma and when powder of persimmon, banana and strawberry is further added

In the preparation method of <Example 2>, persimmons, bananas, and strawberries were washed as a pickled solution, the skins and seeds were removed, and then the powder crushed in a blender and turmeric were further added to pickle the sugar, and the rest were prepared in the same way.

At this time, sugar, oligosaccharide, red ginseng solution, honey, lactic acid bacteria, turmeric and fruit powder are 73 parts by weight, 5 parts by weight, 5 parts by weight, 8 parts by weight, 2 parts by weight, 2 parts by weight and 5 parts by weight, respectively, based on 100 parts by weight of the total mixture. It was prepared to include parts by weight.

< comparative example 1> Without peeling the plums pickled case

In the preparation method of <Example 1>, plums were pickled as they were without removing the skin, and the rest were prepared in the same manner.

< comparative example 2> do not ripen if not

In the preparation method of <Example 1>, prunes were mixed with sugar in a weight ratio of 5: 5 and then prepared without aging.

< comparative example 3> Do not ripen at low temperature if not

In the preparation method of <Example 1>, plums were mixed with sugar in a weight ratio of 5: 5 and then aged at 20° C. for 3 months to prepare pickled plums.

< Experimental example 1> Sensory evaluation

30 males and females aged 20 to 40 who fully understood the sensory evaluation of the pickled plums prepared in the Examples and Comparative Examples in advance were selected as a panel, and the appearance, texture, taste, aroma, and overall preference were evaluated. It was evaluated by a five-point rating method, and the scores were expressed as 5 best and 1 worst, and the results are shown in Table 1 below.

Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Exterior 4.2 4.5 4.7 3.5 3.4 2.8 sense of organization 4.0 4.3 4.5 2.5 3.2 3.5 taste 4.0 4.5 4.8 3.6 3.5 2.3 incense 3.9 4.7 4.7 3.3 3.5 2.0 Overall
symbol 4.0 4.5 4.7 3.2 3.4 2.7

As can be seen from the results in Table 1, the pickled plums according to the present invention are significantly superior in appearance, texture, taste, aroma and preference compared to Comparative Examples, and in particular, the low-temperature aging of Comparative Examples 2 and 3 was not performed. If not, it was found that the texture, taste, aroma and preference were all significantly lowered.

< Experimental example 2> Evaluate the effect of improving constipation

After the pickled plums prepared in Examples and Comparative Examples were each ingested by 20 subjects with constipation symptoms (twice in the morning and evening/daily, to be taken in the same amount), the criteria listed in Table 2 below The effect of improving constipation was compared and determined according to the results, and the results are shown in Table 3 below.

Item Example Determination of improvement effect defecation effect 0 points: Less than 10% of respondents who felt the improvement effect of respondents
Constipation improvement effect
percentage of respondents
0 (small) to 5 (large)
judged until 1 point: The percentage of respondents who felt the improvement effect was 10% to 25% 2 points: 25% to 40% of respondents who felt the improvement effect 3 points: 40% to 60% of respondents who felt the improvement effect 4 points: 60%~80% of respondents who felt the improvement effect 5 points: 80% to 100% of respondents who felt the improvement effect

production example Example 1 Example 2 Example 3 intake of fresh plums Comparative Example 2 defecation effect
(average score) 4 5 5 2 3

As can be seen from the results in Table 3, the pickled plums according to the present invention were superior to the fresh plums and the unripe pickled plums of Comparative Example 2 in defecation and constipation improvement.

Claims (10)

Washing the plums and removing the skin (S1); and
A method of manufacturing pickled plums comprising a; (S2) of pickling the plums from which the skin has been removed obtained in the step S1.
According to claim 1,
Method for producing pickled plums, characterized in that before the step S2, the peeled plums are pretreated with a pretreatment solution containing at least one selected from the group consisting of NaCl, CaCl ₂ and vitamins.
According to claim 1,
The method of manufacturing pickled plums, characterized in that in step S2, pickled plums and sugar are mixed in a weight ratio of 4:6 to 6:4.
According to claim 1,
Method for producing pickled plums, characterized in that it further comprises oligosaccharide and red ginseng solution as the pickled sugar in step S2.
According to claim 1,
The method for producing pickled plums, characterized in that the pickled sugar in step S2 is aged at 30 to 70° C. at a low temperature for 1 week to 1 month.
5. The method of claim 4,
The method for producing pickled plums, characterized in that the pickled solution further comprises honey.
5. The method of claim 4,
The method for producing pickled plums, characterized in that the pickled solution further comprises lactic acid bacteria.
5. The method of claim 4,
The method for producing pickled plums, characterized in that the pickled solution further comprises turmeric.
5. The method of claim 4,
The method for producing pickled plums, characterized in that the pickled solution further comprises powder of persimmon, banana or strawberry.
A pickled plum prepared according to the method according to any one of claims 1 to 9.