KR20230069630A - Nectarine puree and food comprising the same - Google Patents

Abstract

The present invention relates to Prunus persica puree and food containing the same. Prunus persica puree, which is one aspect of the present invention, has excellent taste even when only a small amount of sugar is added. In addition, the Prunus persica puree of the present invention has not only excellent taste but also excellent texture, and thus has a high preference. In addition, the Prunus persica puree of the present invention contains fermented products and has a high absorption rate in the body of the ingredients contained in nectarines. In addition, the Prunus persica puree of the present invention is economical because the puree can utilize ripe peaches with poor marketability.

Description

Nectarine puree and food containing the same {NECTARINE PUREE AND FOOD COMPRISING THE SAME}

The present invention relates to nectarine puree and food containing the same.

Nectarine is a fruit rich in various vitamins, phenols, organic acids, dietary fiber and amino acids. It is known that the main effects of nectarine include anticancer, improvement of constipation, night blindness and poor growth, improvement of intestinal health, diuretic action, detoxification action, improvement of high blood pressure, and enhancement of immunity.

Despite the above advantages, nectarine often loses marketability during distribution due to poor storage stability, and its utilization as a food resource is poor.

Accordingly, jams and beverages using nectarines are being developed, but the use of sugars such as sugar is excessive, so most of the products do not preserve the unique taste of nectarines, and there is a problem that does not meet the well-being trend.

KR 10-2020-0028231 A

In one aspect, an object of the present invention is to provide a nectarine puree with improved taste and texture and a food using the same.

to provide used food.

In one aspect, an object of the present invention is to provide a nectarine puree with a low sweetener content and excellent taste.

In one aspect, an object of the present invention is to provide nutritional components contained in nectarines to consumers in their natural state.

In one aspect, an object of the present invention is to improve the body absorption rate of nutrients contained in nectarines.

In one aspect, an object of the present invention is to utilize mature nectarines that are discarded due to poor marketability.

In order to achieve the above object, the present invention in one aspect, nectarine; fermented product of nectarines; And sugars, wherein the fermented product of nectarine and sugars are included in 1 to 10 parts by weight and 1 to 20 parts by weight, respectively, in order, based on 100 parts by weight of nectarine, and the fermented product of nectarine, Provided is a nectarine puree containing fermented at 15 to 45 ° C for 3 to 5 days.

In one aspect, the present invention provides a method for producing nectarine puree, comprising mixing nectarine, a fermented product of nectarine, and sugars.

Nectarine puree, which is one aspect of the present invention, has excellent taste even when only a small amount of sugar is added. In addition, the nectarine puree of the present invention is excellent not only in taste but also in texture, and is highly acceptable. In addition, the nectarine puree of the present invention has a high absorption rate in the body of components contained in nectarine, including fermented products. In addition, the nectarine puree of the present invention is economical because it can utilize mature peaches with poor marketability.

This research was conducted under the supervision of Geumbak Co., Ltd. with the support of the R&D support project for agricultural commercialization technology by the Rural Development Administration. 1395071676), the research period is 2021.03.01 ~ 2021.11.30.

Hereinafter, the present invention will be described in detail.

The following description is only an example, and the scope of the present invention is not limited by the following content.

In addition, the terms or words used in the specification and claims of the present invention are not limited to the usual or dictionary meaning, and the inventor may properly define the concept of the term in order to explain his/her invention in the best way. It should be interpreted as a meaning and concept consistent with the technical spirit of the present invention based on the principle that it can be.

Throughout the specification of the present invention, when a part "includes" a certain component, it means that it may further include other components, not excluding other components unless otherwise stated. .

In one aspect, the present invention is a nectarine puree, wherein the puree includes nectarine; fermented product of nectarines; And sugars, wherein the fermented product of nectarine and sugars are included in 1 to 10 parts by weight and 1 to 20 parts by weight, respectively, in order, based on 100 parts by weight of nectarine, and the fermented product of nectarine, Nectarine puree containing fermented at 15-45℃ for 3-5 days.

In this specification, "fermented product" includes all products obtained by fermenting raw materials using microorganisms such as yeast, regardless of the form and manufacturing method.

In one aspect, the fermented nectarine product may include a mixture of water, nectarine, and sugar such as sugar and fermented at room temperature, but is not limited thereto.

In one aspect, the fermented nectarine product contains 2 parts by weight or more, 3 parts by weight or more, 4 parts by weight or more, 5 parts by weight or more, 6 parts by weight or more, 7 parts by weight or more, based on 100 parts by weight of nectarines. 8 parts by weight or more, or may be included in 9 parts by weight or more, 10 parts by weight or less, 9 parts by weight or less, 8 parts by weight or less, 7 parts by weight or less, 6 parts by weight or less, 5 parts by weight or less, 4 parts by weight or less, It may be included in 3 parts by weight or less, or 2 parts by weight or less. Preferably, the fermented product of nectarine may be included in 3 to 7 parts by weight based on 100 parts by weight of nectarine.

In addition, the sugars, based on 100 parts by weight of nectarines, 1 part by weight or more, 2 parts by weight or more, 3 parts by weight or more, 4 parts by weight or more, 5 parts by weight or more, 6 parts by weight or more, 7 parts by weight or more, 8 parts by weight or more 18 parts by weight or more, 9 parts by weight or more, 10 parts by weight or more, 11 parts by weight or more, 12 parts by weight or more, 13 parts by weight or more, 14 parts by weight or more, 15 parts by weight or more, 16 parts by weight or more, 17 parts by weight or more, 18 19 parts by weight or more, 20 parts by weight or less, 19 parts by weight or less, 18 parts by weight or less, 17 parts by weight or less, 16 parts by weight or less, 15 parts by weight or less, 14 parts by weight or less, 13 parts by weight or less 12 parts by weight or less, 11 parts by weight or less, 10 parts by weight or less, 9 parts by weight or less, 8 parts by weight or less, 7 parts by weight or less, 6 parts by weight or less, 5 parts by weight or less, 4 parts by weight or less, 3 It may be included in parts by weight or less, or 2 parts by weight or less. Preferably, the sugars may be included in an amount of 8 to 12 parts by weight based on 100 parts by weight of nectarines.

In one aspect, the saccharide may include sugar, stevia, starch syrup, etc., but is not limited thereto.

In addition, the puree may further include lemon extract and citric acid.

The lemon extract and citric acid may be included in 0.1 to 5 parts by weight and 0.1 to 1 part by weight, respectively, based on 100 parts by weight of nectarines.

Specifically, the lemon extract may be included in 0.1 parts by weight or more, 1 part by weight or more, 2 parts by weight or more, 3 parts by weight or more, or 4 parts by weight or more based on 100 parts by weight of nectarines, or 5 parts by weight or less, 4 parts by weight or less, 3 parts by weight or less, 2 parts by weight or less, or 1 part by weight or less. Preferably, the lemon extract may be included in 2 to 3 parts by weight based on 100 parts by weight of nectarines.

In addition, the citric acid may be included in 0.1 parts by weight or more, 0.3 parts by weight or more, 0.5 parts by weight or more, 0.7 parts by weight or more, or 0.9 parts by weight or more, 1 part by weight or less, 0.8 parts by weight or more, based on 100 parts by weight of nectarines. Or less, it may be included in 0.6 parts by weight or less, 0.4 parts by weight or less, or 0.2 parts by weight or less. Preferably, the citric acid may be included in an amount of 0.3 to 0.7 parts by weight based on 100 parts by weight of nectarines.

In one aspect, the puree may include stirring for 30 to 90 minutes at a stirring speed of 1 to 5 rpm at 30 to 70 ° C.

In the above aspects, the puree may include stirring for 50 to 80 minutes at a stirring speed of 2 to 4 rpm at 40 to 60 ° C.

In addition, the puree is filtered through 10 to 30 mesh; And it may include those filtered with 150 ~ 250mesh. That is, the puree may include a mixture of one obtained by filtering the composition through 10 to 30 mesh and one obtained by filtering through 150 to 250 mesh.

Specifically, what was filtered with 10-30 mesh (or filtered with 15-25 mesh, or filtered with 18-22 mesh), filtered with 150-250 mesh (or filtered with 180-230 mesh) , or filtered through 190 to 210 mesh) may be included in 5 to 15 parts by weight, or 7 to 13 parts by weight, or 9 to 11 parts by weight based on 100 parts by weight.

When two types of purees having different sizes are mixed as described above, excellent texture can be secured.

In one aspect, the nectarine may include a ripe (soft) nectarine, but is not limited thereto.

Further, in one aspect, the present invention is a food containing the peach puree.

The food may include one or more of jam or sediment, ice cream, confectionery, and bread, but is not limited thereto.

In one aspect, the method for preparing the puree is as follows:

Prepare nectarines by washing them and removing water. After that, the seeds of the nectarines are removed. After removing the nectarine seeds, they are pulverized using a mixer or the like, and mixed with the pulverized product of fermented nectarine prepared separately. The crushed nectarine and fermented nectarine nectarine are mixed with those filtered through 20 mesh and those filtered through 200 mesh. A separate mixture is prepared by mixing saccharides, lemon extract, and citric acid with the above mixture. The mixture is stirred at about 50° C. for about 70 minutes at a rate of about 3 rpm. Then, at the time of completion of stirring, sterilization is performed at a temperature of about 95 ° C. or higher for 1 to 2 minutes, and the prepared puree is stored.

In addition, in one aspect, a method for preparing sediment or jam using the puree is as follows:

The prepared nectarine puree, modified starch, sugars, and cinnamon were placed in a vacuum concentrator and first stirred at a speed of about 3 rpm. After the first stirring, the second stirring was performed at about 60° C. at a rate of 5 rpm for about 10 minutes, and then the mixture was concentrated while stirring at a rate of 7 rpm under vacuum pressure. After concentration, moisture is removed, and sterilization is performed at a temperature of about 95° C. or higher for 1 to 2 minutes to prepare sediment, which is stored in a low temperature refrigerator at about 0 to 10° C.

In addition, in one aspect, a method of manufacturing confectionery using the puree is as follows:

Soft flour, rice flour, margarine, sugar, salt, powdered milk, starch, cheese powder, eggs, etc. are improved and mixed in a kneader to prepare a dough, and then the finished dough is matured at a low temperature for about 30 minutes. Prepare 25 g of sediment per 20 g of aged dough, put the dough into a mold to make blood, put the sediment into the blood, mold it, and bake it in an oven for 20 to 25 minutes in a temperature environment of about 170 ° C. to make cookies.

The present invention will be described in detail through examples below. Since these examples are only for illustrating the present invention, the scope of the present invention is not limited by these examples.

[Production Example] Production of nectarine puree

A puree was prepared by mixing soft nectarine (ripe nectarine), fermented nectarine, lemon extract, and citric acid.

Specifically, the fermented product of the nectarine was used by mixing the washed and seeded nectarine flesh, yeast, and water and fermented at 25 to 30 ° C. for about 4 days.

In addition, the fermented product of nectarine and nectarine was used after pulverizing the nectarine through a mixer and then mixing. After pulverization, filtrate with about 20 mesh and filtrate with 200 mesh were mixed at a weight ratio of about 10:100. did

In addition, the nectarine, fermented nectarine, lemon extract, and citric acid were sequentially mixed at a ratio of 100:5:10:2.5:0.5.

The mixture of the above materials was stirred at about 50° C. at a speed of 3 rpm for about 70 minutes, and then sterilized at about 100° C. to prepare a puree.

[Experimental Example] Preference evaluation

Preference was evaluated for the nectarine puree prepared in Preparation Example by 50 female panelists in their 20s and 30s.

For the degree of preference, a survey was conducted on aroma, taste, texture, and taste retention (whether the taste was felt in the mouth for a long time after ingestion), and based on a perfect score of 10, the higher the degree of preference, the higher the score, and the panel The average of the scores given by them was recorded.

The results are as shown in Table 1 below.

evaluation item score manufacturing example Commercial plain puree incense 9.7 9.0 taste 9.5 8.0 texture 9.8 7.5 taste retention 9.5 7.8

In addition, when nectarine fermented product was not included (Comparative Example 1), when only filtered through 20 mesh was used (Comparative Example 2), when only filtered through 200 mesh was used (Comparative Example 3), when filtered through 20 mesh and 200 mesh (Comparative Example 4 (1:1 mixing), Comparative Example 5 (10:1 mixing), Comparative Example 6 (5:100 mixing)) and the results are recorded in Table 2 below.

evaluation item score manufacturing example Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 incense 9.7 9.0 9.3 9.2 9.2 9.0 9.1 taste 9.5 8.3 9.0 8.8 9.2 9.0 9.2 texture 9.8 9.3 8.0 8.0 8.5 8.5 8.3 taste retention 9.5 8.8 8.1 8.0 8.3 8.2 8.3

As a result, it was confirmed that the puree according to the preparation example of the present invention showed excellent acceptability, whereas the puree not according to the preparation example had relatively low acceptability.

Claims (7)

As nectarine puree,
The puree,
nectarines; fermented product of nectarines; and sugars,
The fermented product of nectarine and sugars are included in 1 to 10 parts by weight and 1 to 20 parts by weight, respectively, in order, based on 100 parts by weight of nectarine,
The fermented product of the nectarine,
Nectarine puree containing fermented at 15-45 ° C for 3-5 days. According to claim 1,
The puree,
Further comprising lemon extract and citric acid,
The lemon extract and citric acid are contained in 0.1 to 5 parts by weight and 0.1 to 1 part by weight, respectively, in order, based on 100 parts by weight of nectarines. According to claim 1,
The puree,
Nectarine puree comprising stirring for 30 to 90 minutes at a stirring speed of 1 to 5 rpm at 30 to 70 ° C. According to claim 1,
The puree,
filtered through 10-30 mesh; And including those filtered with 150 ~ 250mesh,
Nectarine puree, which is filtered with 10 to 30 mesh, is included in 5 to 15 parts by weight based on 100 parts by weight of those filtered with 150 to 250 mesh. According to claim 1,
The nectarine,
Nectarine puree containing ripe nectarines. A food product comprising the nectarine peach puree according to any one of claims 1 to 5. According to claim 6,
The food,
A food product, including at least one of jam or sediment, beverage, ice cream, cookie, and bread.