KR100466922B1 - 내냉동성을 가지는 재성형 연시(軟枾) 및 그의 제조방법 - Google Patents
내냉동성을 가지는 재성형 연시(軟枾) 및 그의 제조방법 Download PDFInfo
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- KR100466922B1 KR100466922B1 KR10-2002-0003443A KR20020003443A KR100466922B1 KR 100466922 B1 KR100466922 B1 KR 100466922B1 KR 20020003443 A KR20020003443 A KR 20020003443A KR 100466922 B1 KR100466922 B1 KR 100466922B1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/29—Fruit flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
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- A23V2200/048—Preventing colour changes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
Description
성분비(%) | 당도(。Brix) | 동결, 해동 후 관능특성 |
연시과육 100 | 17.1 | 조직감이 부드럽지 못하고 단단하였으며, 단맛이 약하게 느껴짐.얼음결정이 크게 형성됨. |
연시과육 90설탕 10 | 22.3 | 단맛이 증가되어 맛은 좋아지고 물성도 약간 개선됨.얼음결정들이 작게 형성됨 |
연시과육 70설탕 30 | 30.3 | 해동 후 단맛이 너무 강하여 거부감이 있음.동결시 얼음결정이 매우 작게 형성되거나 거의 형성되지 않고 어느 정도의 내냉동성이 있음. |
처리구(%) | 색택 | 향미 | 맛 | 조직감 | 종합적 기호도 |
설탕 10+물엿 5 | 5.9 | 5.5 | 5.6 | 5.6 | 6.0 |
설탕 15 | 6.0 | 5.8 | 5.8 | 5.8 | 5.9 |
물엿 15 | 6.8 | 6.0 | 5.5 | 5.7 | 6.1 |
말토텍스트린 15 | 5.8 | 4.9 | 4.4 | 4.4 | 4.6 |
솔비톨 15 | 6.6 | 5.2 | 5.8 | 5.9 | 5.8 |
향첨가(%) | 색택 | 향의 강도 | 향미 | 맛 | 조직감 | 종합적 기호도 |
대조구 | 6.4 | 2.7 | 4.1 | 5.1 | 5.8 | 5.3 |
0.05 | 6.1 | 4.8 | 5.8 | 6.0 | 6.3 | 6.3 |
0.1 | 6.2 | 4.9 | 5.7 | 5.8 | 6.5 | 6.4 |
0.15 | 6.3 | 6.3 | 5.6 | 5.6 | 6.1 | 5.8 |
처리구(%) | 색택 | 향미 | 맛 | 조직감 | 종합적 기호도 |
대조구 | 6.3 | 5.3 | 5.2 | 5.3 | 5.6 |
0.05 | 6.8 | 5.2 | 6.0 | 5.6 | 6.2 |
0.1 | 4.3 | 5.2 | 5.0 | 5.0 | 5.0 |
처리구 | 대조구 | 호두첨가구 | 곶감첨가구 |
종합적 기호도 | 6.5 | 7.1 | 5.5 |
구연산 | 0 | 0.016 | 0.100 | 0.166 | 0.266 | 0.416 | 0.500 |
pH | 5.74 | 5.45 | 4.70 | 4.35 | 4.02 | 3.66 | 3.49 |
사과산(%) | 0 | 0.05 | 0.1 | 0.15 |
pH | 4.80 | 4.35 | 4.22 | 4.05 |
Claims (6)
- 84%의 연시과육, 15%의 당류, 0.65%의 물성개선제, 0.2%의 비타민 C, 0.1%의 향료(감향) 및 0.05%의 색소를 혼합한 다음, 65℃에서 30분동안 열처리하여 살균하고, 이를 비닐 또는 플라스틱 용기에 담아 -10℃ 내지 5℃에서 재성형하는 공정을 포함하는 재성형 연시의 제조방법.
- 제 1항에 있어서,당류는 설탕, 물엿 또는 솔비톨인 것을 특징으로 하는재성형 연시의 제조방법.
- 제 1항에 있어서,물성개선제는 한천, 알긴산나트륨, 카라기난, 젤라틴, 펙틴 및 잔탄검으로 부터 선택되는 1종인 것을 특징으로 하는재성형 연시의 제조방법.
- 삭제
- 삭제
- 제 1항의 방법에 의해, 연시과육, 당류, 물성개선제, 비타민 C, 향료(감향) 및 색소를 혼합한 다음, 열처리하여 살균하고, 이를 비닐 또는 플라스틱 용기에 담아 저온에서 재성형하여 제조되고, 84%의 연시과육, 15%의 당류, 0.65%의 물성개선제, 0.2%의 비타민 C, 0.1%의 향료(감향) 및 0.05%의 색소를 포함하는 재성형 연시.
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Cited By (2)
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KR101516311B1 (ko) | 2013-08-22 | 2015-05-06 | 한국식품연구원 | 재성형 아이스 홍시의 제조 방법 |
KR102363491B1 (ko) | 2021-11-03 | 2022-02-16 | 농업회사법인 주식회사 이산글로벌바이오 | 단감퓨레 제조방법 및 단감퓨레 |
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KR102363491B1 (ko) | 2021-11-03 | 2022-02-16 | 농업회사법인 주식회사 이산글로벌바이오 | 단감퓨레 제조방법 및 단감퓨레 |
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