KR20240095598A - Processed food using peach and method for producing the same - Google Patents

Abstract

The present invention provides a processed food using peaches and a method for producing the same, which enables anyone to safely consume peaches with high palatability and excellent functionality by relieving allergies to peaches, thereby promoting consumption and developing competitive specialized products. The processed food using peaches is provided, characterized in that the processed food using peaches comprises peach pulp and 5 to 10 wt% of processed hardy kiwi relative to the peach pulp.

Description

Processed food using peach and method for producing the same {Processed food using peach and method for producing the same}

The present invention relates to a processed food using peaches and a method for manufacturing the same. More specifically, the present invention relates to a processed food using peaches and a method for manufacturing the same. More specifically, by resolving allergies to peaches, anyone can safely consume peaches with high palatability and excellent functionality, thereby promoting consumption and creating a competitive, specialized product. It relates to processed foods using peaches and their manufacturing methods that enabled the development of .

Peaches are rich in moisture, sugar, vitamins, minerals, pectin, organic acids and polyphenols, and have a unique scent, so they are widely used as the main ingredient in beverages such as juice and nectar, as well as various dessert foods.

Pectin contained in peaches is a type of dietary fiber that helps the intestines function and prevent constipation. Eating peaches while dieting can reduce the amount of food eaten, helps relieve stress, and is good for bowel movements.

Organic acids are contained in 0.2 to 0.8% of peaches and are a sour ingredient that helps metabolism, promotes the secretion of digestive enzymes, and is good for fatigue recovery.

Beta-carotene is a precursor of vitamin A and has an anti-cancer effect by suppressing free radicals that cause cancer cells, preventing lung cancer, laryngeal cancer, esophageal cancer, prostate cancer, and uterine cancer.

It also clears the eyes and protects vision, increases resistance to germs, and is known to be effective in treating night blindness.

One medium-sized peach contains 185 mg of potassium, which helps replenish potassium when you sweat a lot in the summer. Potassium prevents high blood pressure by excreting sodium and waste products, and also plays a role in controlling stress.

In 2014, Professor Norato's research team at Texas A&M University in the United States announced that polyphenol components such as anthocyanin, quercetin, and caffeic acid contained in peaches inhibit the growth of breast cancer cells in mice.

Anthocyanin is a red, pink, purple, and blue pigment that improves immunity, has anticancer and antibacterial effects, prevents liver damage, lowers blood pressure, lowers blood cholesterol content, improves blood circulation, and improves vision. It is a substance that makes things better.

Quercetin is a substance with excellent antioxidant properties that protects capillaries to facilitate blood flow, strengthens the heart and prevents cardiovascular disease, and has the effect of increasing the content of HDL-cholesterol, which is good cholesterol. It is known that

Caffeic acid is one of the phenolic compounds found in various plants and is reported to have various effects such as antioxidant, anti-inflammatory, antiviral, and anticancer.

Meanwhile, the Ministry of Food and Drug Safety's 'Food Labeling Standards' designates the following foods as allergens that may cause allergies in Koreans (September 9, 2020).

Eggs (only applicable to poultry), milk, buckwheat, peanuts, soybeans, wheat, mackerel, crab, shrimp, pork, peaches, tomatoes, sulfur dioxide (if these are added to the final product containing more than 10 milligrams of sulfur dioxide per kilogram) (applicable only), walnuts, chicken, beef, squid, shellfish (including oysters, abalone, and mussels), pine nuts.

Therefore, when manufacturing processed foods using peaches, resolving allergies to peaches is of utmost importance in promoting consumption and developing competitive specialized products.

The following are prior art documents that serve as background technology for the present invention, and do not contain related technology corresponding to peach allergy.

Public Patent Publication No. 10-2015-0054218 (published May 20, 2015)

Method for producing dried peach food with suppressed browning.

Public Patent Publication No. 10-2019-0064762 (published on June 11, 2019)

Composition for processing peaches.

Public Patent Publication No. 10-2020-0046858 (published on May 7, 2020)

Method for manufacturing processed peach products with browning prevention and increased sugar content.

(Patent Document 1) KR 10-2015-0054218 A

(Patent Document 2) KR 10-2019-0064762 A

(Patent Document 3) KR 10-2020-0046858 A

The present invention aims to provide a processed food using peaches and a manufacturing method thereof that can promote consumption and develop competitive specialized products by resolving allergies to peaches so that anyone can safely consume peaches with high palatability and excellent functionality. do.

In order to solve the above problems, the present invention consists of adding 5 to 10% by weight of peach flesh and processed Actinidia compared to the peach flesh in a processed food using peaches.

The peach flesh is characterized as peach puree made by removing the skin and seeds of the peach and cutting it into pieces of 20 to 30 mm in size, adding the processed Actinidia, boiling it for 5 minutes, and then grinding it with a blender.

The peach flesh described above is characterized as peach slices made by removing the seeds of the peach and slicing it to a thickness of 2 to 3 mm, and boiling it for 2 to 3 minutes with the addition of processed Actinidia.

The above-described processed product of Actinidia Actinidia is characterized by being any one of Actinidia extract, raw Actinidia juice, and Actinidia root.

The above-mentioned Actinidia processed product is characterized in that it is an extract of Actinidia Actinidia that is obtained by grinding Actinidia pulp with a mixer, stirring and heating it for 3 hours at 90-95°C, and then extracting it through a 100-mesh filter.

Next, the method according to the present invention is a method of manufacturing processed food using peaches, including obtaining peach flesh cut into pieces of 20 to 30 mm, grinding the flesh of the thyme with a mixer, and then mixing for 3 hours at 90 to 95°C. After stirring and heating for a while, extracting the juice through a 100-mesh filter to obtain the Actinidia extract, adding 53 parts by weight of the Actinidia extract, 3.2 parts by weight of Vitamin C, and 3.2 parts by weight of citric acid to 1,000 parts by weight of peach flesh, boiling for 5 minutes, then mixing with a mixer. It consists of grinding for about 30 seconds to obtain a processed peach puree food.

Another method according to the present invention is a method of manufacturing processed food using peaches, including obtaining peach flesh sliced to a thickness of 2 to 3 mm, grinding the flesh of the thyme with a mixer, and then mixing for 3 hours at 90 to 95°C. After stirring and heating, extracting the juice through a 100-mesh filter to obtain an Actinidia extract, adding 460 parts by weight of white sugar, 53 parts by weight of Actinidia extract, 3.2 parts by weight of citric acid, and 3.2 parts by weight of vitamin C to 540 parts by weight of peach flesh, It consists of boiling for ~3 minutes to obtain processed peach slices.

According to the present invention, by eliminating allergy to peaches, anyone can safely consume peaches with high palatability and excellent functionality, which has the effect of promoting consumption and developing competitive specialized products.

In particular, there is a very economic effect of maximizing the added value of local specialties through differentiated product development.

Figure 1 is a diagram showing the process of obtaining peach flesh during the manufacturing process of peach sliced processed food according to the present invention.
Figure 2 is a diagram showing the process of obtaining the finished product during the manufacturing process of the peach sliced greens processed food according to the present invention.
Figure 3 is a diagram showing the standard manufacturing process of the peach puree processed food according to the present invention.
Figure 4 is a diagram showing the standard manufacturing process of the peach sliced greens processed food according to the present invention.

Terms or words used in this specification and claims should not be construed as limited to their common or dictionary meanings, and the inventor may appropriately define the concept of terms in order to explain his or her invention in the best way. It must be interpreted with meaning and concept consistent with the technical idea of the present invention based on the principle that it is.

Therefore, since the configuration described in this specification is only one of the most preferred embodiments of the present invention and does not represent the entire technical idea of the present invention, various equivalents and modifications that can replace them are available at the time of filing this application. You must understand that it can happen.

First, an example of a processed food using peaches according to the present invention will be described.

Referring to Figure 1, Example 1 of the present invention relates to a peach puree processed food, which largely consists of adding 5 to 10% by weight of peach flesh and processed Actinidia relative to the peach flesh.

More specifically, the peach flesh is made by removing the skin and seeds of the peach and cutting it into pieces of 20 to 30 mm in size. It consists of a processed peach puree food made by adding the processed Actinidia, boiling it for 5 minutes, and then grinding it with a blender.

In the above configuration, peach flesh can be obtained through the following process.

1) Remove peach fur with a dishcloth, etc. and wash under running water.

2) After washing, remove the skin with a potato peeler while the water is dry.

3) After removing the seeds, cut into pieces of 20~30mm in size.

Next, the processed product of Actinidia Actinidia is one of Actinidia extract, raw Actinidia juice, and Actinidia root.

Actinidia extract can be obtained by grinding Actinidia pulp with a mixer, stirring and heating at 90-95°C for 3 hours, and then extracting the juice through a 100 mesh filter.

In detail, Actinidia extract can be obtained through the following process.

1) Wash the selected skeins.

2) Remove the stem and grind it whole using a mixer for 30 seconds.

3) Aged the ground thyme by stirring and heating for 3 hours at 90~95℃.

4) Extract juice through a 100 mesh filter.

The Actinidia extract obtained here has a sugar content of 7.9 Brix and a pH of about 3.54.

Actinidia raw juice can be obtained through the following process.

1) Wash the selected skeins.

2) Remove the stem and grind it whole using a mixer for 30 seconds.

3) Squeeze the ground thyme through a 100 mesh filter.

The raw Actinidia juice obtained here has a sugar content of 8.4 Brix and a pH of about 3.57.

Actinidia extract can be obtained through the following process.

1) Wash the selected skeins.

2) Remove the stem and grind it whole using a mixer for 30 seconds.

3) Mix the same weight of white sugar with the ground sedge and let it age for 30 days.

4) After completion of ripening, extract the juice through a 100 mesh filter.

The parsley obtained here has a sugar content of 55.7 Brix and a pH of about 3.57.

Next, processed food puree is a thickened food made by grinding fruit and can be used in products such as smoothies, sauces, bases, and jams.

The peach puree processed food according to the present invention is made by adding vitamin C, citric acid, and processed Actinidia to the peach flesh obtained in the above-described process and cutting it into pieces of 20 to 30 mm, boiling it for 5 minutes, grinding it with a mixer for about 30 seconds, and sterilizing it. Put it in a glass bottle, turn it over with the lid facing down, place it in cold water, and cool it sufficiently to prevent browning.

Preferably, for 1,000 parts by weight of peach flesh, 53 parts by weight of processed Actinidia actinidia (Actinidia extract), 3.2 parts by weight of vitamin C, and 3.2 parts by weight of citric acid are added.

Next, referring to Figure 2, Example 2 of the present invention relates to peach slice syrup, which largely consists of adding 5 to 10% by weight of peach flesh and processed Actinidia relative to the peach flesh.

More specifically, the peach flesh is made by removing the seeds of the peach and slicing it to a thickness of 2 to 3 mm, and it consists of a processed peach sliced food that is boiled for 2 to 3 minutes with the addition of processed Actinidia.

In the above configuration, peach flesh can be obtained through the following process.

1) Remove peach fur with a dishcloth, etc. and wash under running water.

2) After washing and drying, cut the peach with a knife and twist to remove the seeds.

3) After removing the seeds, slice it into 2~3mm thick pieces.

The reason the peach peel is not removed here is to prevent the sliced shape of the peach from being easily crushed or broken.

Next, the processed product of Actinidia Actinidia is one of Actinidia extract, raw Actinidia juice, and Actinidia root.

Actinidia extract can be obtained by grinding Actinidia pulp with a mixer as described above, stirring and heating at 90-95°C for 3 hours, and then extracting the juice through a 100 mesh filter.

In detail, Actinidia extract can be obtained through the following process.

1) Wash the selected skeins.

2) Remove the stem and grind it whole using a mixer for 30 seconds.

3) Aged the ground thyme by stirring and heating for 3 hours at 90~95℃.

4) Extract juice through a 100 mesh filter.

The Actinidia extract obtained here has a sugar content of 7.9 Brix and a pH of about 3.54.

Actinidia raw juice can be obtained through the following process.

1) Wash the selected skeins.

2) Remove the stem and grind it whole using a mixer for 30 seconds.

3) Squeeze the ground thyme through a 100 mesh filter.

The raw Actinidia juice obtained here has a sugar content of 8.4 Brix and a pH of about 3.57.

Actinidia extract can be obtained through the following process.

1) Wash the selected skeins.

2) Remove the stem and grind it whole using a mixer for 30 seconds.

3) Mix the same weight of white sugar with the ground sedge and let it age for 30 days.

4) After completion of ripening, extract the juice through a 100 mesh filter.

The parsley obtained here has a sugar content of 55.7 Brix and a pH of about 3.57.

The peach slice puree processed food according to the present invention is prepared by adding white sugar, citric acid, vitamin C and processed Actinidia to the peach flesh sliced to a thickness of 2 to 3 mm obtained in the above-described process, boiling it for 2 to 3 minutes, and then placing it in a sterilized glass bottle. Place it upside down with the lid facing down, place it in cold water, and cool it sufficiently to prevent browning.

Preferably, 460 parts by weight of white sugar, 53 parts by weight of processed Actinidia (actinidia extract), 3.2 parts by weight of citric acid, and 3.2 parts by weight of vitamin C are added to 540 parts by weight of peach flesh.

Next, an example of a method for manufacturing processed food using peaches according to the present invention will be described.

First, as shown in Figure 1, in Example 1 of the present method, the peach puree processed food is prepared by obtaining peach flesh cut into pieces of 20 to 30 mm, grinding the peach flesh with a mixer, and then processing the peach puree food under 90 to 95°C conditions. Obtaining Actinidia extract by stirring and heating for 3 hours and then extracting the juice through a 100-mesh filter, and adding 53 parts by weight of Actinidia extract, 3.2 parts by weight of Vitamin C, and 3.2 parts by weight of citric acid for 1,000 parts by weight of peach flesh for 5 minutes. It consists of boiling it and grinding it with a blender for about 30 seconds to obtain a processed peach puree food.

In the above configuration, the step of obtaining the pulp, the step of obtaining the Actinidia sinensis extract, and the step of adding auxiliary materials (Actina sinensis extract, vitamin C, citric acid) can be easily understood by referring to the above-mentioned Example 1, so detailed descriptions are omitted for convenience of explanation. do.

Next, as shown in Figure 2, Example 2 of the present method involves obtaining peach flesh sliced to a thickness of 2 to 3 mm, grinding the peach flesh with a mixer, and then stirring and heating at 90 to 95°C for 3 hours. Obtaining Actinidia extract by extracting juice through a 100-mesh filter, adding 460 parts by weight of white sugar, 53 parts by weight of Actinidia extract, 3.2 parts by weight of citric acid, and 3.2 parts by weight of vitamin C for 540 parts by weight of peach flesh, and stirring for 2 to 3 minutes. It consists of the step of boiling to obtain processed peach slices (see Figures 2 and 3).

In the above configuration, the step of obtaining the pulp, the step of obtaining the Actinidia sinensis extract, and the step of adding auxiliary materials (white sugar, Actinidia extract, vitamin C, citric acid) can be easily understood by referring to the above-described Example 2, so for convenience of explanation, detailed description is omitted.

The following describes the experimental process for deriving an embodiment of the present invention.

First, in the present invention, in order to use the ingredients of Actinidia as additives, a comparative experiment was conducted on the processed products of Actinidia Actinidia, extract of Actinidia Actinidia, fresh juice of Actinidia Actinidia, and extract of Actinidia Actinidia.

As a result, considering the function and stability of the raw materials, such as the harvest time for supply and demand of Actinidia, the extract of Actinidia Actinidia, which was easy to store, was the best as a processed product of Actinidia Actinidia. In particular, Actinidia extract has the advantage of not inhibiting the color of peaches.

There is a disadvantage in that the color of processed foods deteriorates due to the unique color and particles of the Actinidia actinidia when used whole, but there was no great difficulty in deriving the effect of the present invention.

In addition, in the present invention, in order to check the browning phenomenon of processed peach slices (without adding Actinidia extract), no addition, addition of vitamin C (3.3 parts by weight compared to 500 parts by weight of peach flesh), and addition of citric acid (500 parts by weight of peach flesh) were used. A comparative experiment was conducted under 5% salt water immersion conditions (3.3 parts by weight added).

As a result, after 24 hours, the sample without addition had the lightest color, and the sample with citric acid added had the brightest light pink color, showing the best marketability.

There was no significant difference in color between the sample immersed in 5% salt water and the sample without any additives, and a sweet taste similar to sugar water was felt.

In general, the sweetness of the samples with added vitamin C and citric acid was excellent, and the samples with the addition of citric acid felt relatively sweeter.

Accordingly, citric acid and vitamin C were selected as additives for processed peach foods, considering marketability and vitamin C content.

And a comparative experiment was conducted to find the optimal ratio of additives in peach slice syrup.

Raw material name SampleA SampleB Mixing amount (g) Mixing ratio (%) Mixing amount (g) Mixing ratio ( % ) peach flesh 500 47.20 540 50.79 white sugar 500 47.20 460 43.42 Actinidia Extract 53 5.00 53 0.50 citric acid 3.2 0.30 3.2 0.30 Vitamin C 3.2 0.30 3.2 0.30 total 1,059.4 100.0 1,059.4 100.0

As a result, the overall color appears to be slightly darker than when citric acid or vitamin C is used alone, which is believed to be due to the color of the Actinidia extract.

The color and sugar concentration of the sample were darker in Sample A than in Sample B, and the crunchy texture and freshness of the flesh were better in Sample B.

In particular, in terms of overall taste, Sample B was evaluated as closer to a fruity taste with a clean, fresh sweetness.

Meanwhile, in Donguibogam, Darae is said to be cold in nature, sweet in taste, sour in taste, non-poisonous, quenches severe thirst, relieves heat and fever, brings down stone rain, cools the rain and stomach, treats fever and swelling, and heals the rumen. It grows in the mountains of various places, spreads out as vines, and continues through forests. The fruit is blue-green, has a comfortable shape, and is large. At first, it tastes bitter and dry, but when it hits frost, it becomes very sweet and easy to eat.'

Additionally, Actinidia contains 10 times more vitamins than lemon. There are various types of vitamin A, vitamin B1, vitamin C, vitamin E, etc. It is effective in relieving fatigue and preventing scurvy, and also contains low sugar, fructose, pentose, tannin, and proteolytic enzymes.

Accordingly, while making various efforts to find substances derived from natural products that are effective against allergies as food additives, the present inventors completed the present invention by confirming that Actinidia spp. is effective against peach allergies.

The following are the results of a survey of subjects who experienced peach allergy.

Subject Original Peach
allergic phenomenon Peach sliced greens processed food according to the present invention result gender age peach
allergy other 33 award Swelling on skin contact. Mouth swelling and blisters when eating After drinking the juice, check the condition and consume solids. My mouth felt tingly and I felt heat in my Danjeon, but it soon became normal. female 31 middle Itching all over the body, starting from the mouth Simultaneous intake of juice and solids There was a slight tingling sensation after ingestion, but I thought it was psychological. other 26 middle I have an allergic reaction from the moment I touch a peach. Consume solids after drinking juice I felt a little itchy after taking it, but it wasn't actually itchy. other 37 under When eating peaches, allergies may occur depending on your condition. Consume juice and solids at the same time No reaction other 52 middle Itching occurs when touching peach fuzz. Consume juice and solids at the same time Feeling a little itchy
I felt it, but there was no significant phenomenon.

According to the above survey results, a significant difference was found in that the subjects who experienced peach allergy did not develop allergic symptoms other than psychological burden even though they consumed processed peach slices.

The above description is an example to aid understanding of the present invention, and does not limit the present invention, and a person skilled in the art may make various modifications within the scope of the claims. You can do it.

Claims (7)

In processed foods using peaches,
peach pulp,
A processed food using peaches, characterized in that 5 to 10% by weight of processed Actinidia is added compared to the peach flesh. According to clause 1,
The peach flesh is the pulp of the peach that is cut into pieces of 20 to 30 mm in size after removing the skin and seeds, and the processed food from the peach is added, boiled for 5 minutes, and then ground in a mixer to make peach puree. A processed food using peaches. According to clause 1,
The peach flesh is a peach pulp that is sliced to a thickness of 2 to 3 mm after removing the seeds of the peach, and a processed food using peach, characterized in that it is peach slices boiled for 2 to 3 minutes with the addition of the processed product. According to clause 1,
A processed food using peach, characterized in that the processed product is any one of Actinidia extract, raw Actinidia juice, and Actinidia extract. According to clause 1,
The processed product is a processed food using peach, characterized in that it is an extract of Actinidia peach that is ground by grinding the flesh of Actinidia with a mixer, heated with stirring for 3 hours at 90-95°C, and then squeezed through a 100-mesh filter. In the method of manufacturing processed food using peaches,
Step of obtaining peach flesh cut into pieces of 20 to 30 mm,
Grinding the Actinidia pulp with a mixer, stirring and heating at 90-95°C for 3 hours, and then extracting the extract through a 100-mesh filter,
Characterized in the step of adding 53 parts by weight of the Actinidia extract, 3.2 parts by weight of vitamin C, and 3.2 parts by weight of citric acid to 1,000 parts by weight of the peach flesh, boiling for 5 minutes, and then grinding with a mixer for about 30 seconds to obtain a peach puree processed food. Processed food manufacturing method using peaches. In the method of manufacturing processed food using peaches,
Step of obtaining peach flesh sliced to a thickness of 2~3mm,
Grinding the Actinidia pulp with a mixer, stirring and heating at 90-95°C for 3 hours, and then extracting the extract through a 100-mesh filter,
Characterized by adding 460 parts by weight of white sugar, 53 parts by weight of the Actinidia extract, 3.2 parts by weight of citric acid, and 3.2 parts by weight of vitamin C to 540 parts by weight of the peach flesh and boiling for 2 to 3 minutes to obtain a processed peach sliced food. Processed food manufacturing method using peaches.