KR101894500B1 - Peach juice bottles with reduced texture and alive with sugar - Google Patents

Peach juice bottles with reduced texture and alive with sugar Download PDF

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KR101894500B1
KR101894500B1 KR1020170133617A KR20170133617A KR101894500B1 KR 101894500 B1 KR101894500 B1 KR 101894500B1 KR 1020170133617 A KR1020170133617 A KR 1020170133617A KR 20170133617 A KR20170133617 A KR 20170133617A KR 101894500 B1 KR101894500 B1 KR 101894500B1
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glass bottle
peach
sugar
mixed solution
mixing
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KR1020170133617A
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Korean (ko)
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정경미
권오흔
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경상북도(농업기술원)
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B65B55/04—Sterilising wrappers or receptacles prior to, or during, packaging
    • B65B55/06—Sterilising wrappers or receptacles prior to, or during, packaging by heat
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D13/00—Containers having bodies formed by interconnecting two or more rigid, or substantially rigid, components made wholly or mainly of the same material, other than metal, plastics, wood, or substitutes therefor
    • B65D13/02—Containers having bodies formed by interconnecting two or more rigid, or substantially rigid, components made wholly or mainly of the same material, other than metal, plastics, wood, or substitutes therefor of glass, pottery, or other ceramic material
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67C—CLEANING, FILLING WITH LIQUIDS OR SEMILIQUIDS, OR EMPTYING, OF BOTTLES, JARS, CANS, CASKS, BARRELS, OR SIMILAR CONTAINERS, NOT OTHERWISE PROVIDED FOR; FUNNELS
    • B67C7/00—Concurrent cleaning, filling, and closing of bottles; Processes or devices for at least two of these operations
    • B67C7/0073—Sterilising, aseptic filling and closing
    • 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
    • A23V2300/00—Processes
    • A23V2300/20—Freezing
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • 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
    • A23V2300/00—Processes
    • A23V2300/26—Homogenisation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B2220/00—Specific aspects of the packaging operation
    • B65B2220/24—Cooling filled packages

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Ceramic Engineering (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention relates to a bottled peach with improved texture and reduced saccharides, and a manufacturing method thereof. To be more specific, the manufacturing method comprises: a mixing step (S100) of putting 50 wt% of purified water, 30 wt% of sugar, 10 wt% of oligosaccharide, and 10 wt% of high fructose corn syrup into a prepared container, mixing and boiling the mixed solution, and mixing the mixed solution to have 45-47 brix of sugar content and pH 3.1-3.2; a heating step (S200) of putting the mixed solution in a prepared glass bottle up to a point 2 cm below from the bottle neck of the glass bottle, putting peach in the glass bottle after slicing a washed and peeled off peach in a thickness of 1-1.5 cm, and heating the glass bottle; a cap sterilizing step (S300) of, upon completion of the heating step, leaving a relatively hot glass bottle cap for 5-10 minutes in a state of heading downwardly in order to sterilize the cap of the glass bottle; a first cooling step (S400) of, upon completion of the cap sterilizing step, standing the glass bottle so that the cap can head upwardly, washing and cooling the glass with water at 45°C for 5-10 minutes; and a maturing step (S500) of maturing the cooled glass bottle for three months so that the mixed solution with the peach has 17-18 brix of sugar content and pH 3.5-3.7. Therefore, the manufacturing method can process a bottled peach with standardized quality and improved sitologic values by continuously processing the bottled peach with high quality through suggestion of optimum conditions for a preprocessing process, and can improve consumer taste and provide high added values.

Description

조직감이 살아 있고 당류 저감화된 복숭아 병조림 및 그 제조방법{Peach juice bottles with reduced texture and alive with sugar}[0001] The present invention relates to peach juice bottles with reduced texture and alive with sugar,

본 발명은 조직감이 살아 있고 당류 저감화된 복숭아 병조림 및 그 제조방법에 관한 것으로, 더욱 자세하게는 정제수, 설탕, 올리고당, 액상과당을 혼합하고, 거기에 구연산, 구연산나트륨, 비타민을 첨가한 후, 복숭아와 혼합시켜 가열과, 1,2차냉각 및 숙성을 통해 아삭한 식감을 가질 수 있는 조직감이 살아 있고 당류 저감화된 복숭아 병조림 및 그 제조방법에 관한 기술이다.The present invention relates to a peach bottle which is alive and has a reduced sugar content and a method for producing the same. More specifically, the present invention relates to a method for producing peach juice by mixing peach juice, sugar, oligosaccharide and liquid fructose, adding citric acid, sodium citrate and vitamins thereto, The present invention relates to a method for manufacturing a peach bottle which is alive and has a reduced texture of sugar which can have crispy texture through heating, first and second cooling and aging, and a manufacturing method thereof.

통상적으로 복숭아는 조직이 매우 연하고 저장성이 극히 낮은 과실로 작은 충격에도 쉽게 과피가 손상되기 때문에 갈변이 빠른 속도로 일어나며 이에 따라 유통기간이 짧은 단점이 있지만 독특한 향기와 맛으로 소비자들의 선호도가 높아 매년 소비량의 증가와 함께 재배면적이 늘어나고 있다.Generally, peaches are very soft and have very low shelf life. Because peaches are easily damaged by small impacts, browning occurs at a rapid rate and thus the shelf life is short. However, consumers have a high preference for flavor and taste, With the increase of consumption, cultivation area is increasing.

한편, 재배면적 증가에 따라 복숭아 생산량이 증가하게 되고, 또 복숭아 선별 과정중 약간의 흠이 있거나 기타 등등의 상품성이 떨어지는 복숭아의 발생도 자연스럽게 증가하였다.On the other hand, peach production increased as the cultivation area increased. Also, the peach production which had some defects during the peach screening process and the other products such as others decreased naturally.

현재 이러한 복숭아의 생산량에 비례하여, 복숭아를 이용한 다양한 식품들이 개발되어 오고 있다.Presently, various foods using peach have been developed in proportion to the production amount of such peaches.

종래의 복숭아를 이용한 기술들은 “등록번호 제10-1708052호 동결농축방법을 이용하여 향기가 우수한 복숭아 무가당 와인 및 아이스와인 제조방법”“등록번호 제10-0894343호 복숭아 미숙과 추출물 및 키토산 수용액을 이용한 간고등어 제조방법”“등록번호 제10-1425519호 복숭아 스낵의 제조방법”“등록번호 제10-1584179호 복숭아 잼의 제조방법”“등록번호 제10-1366719호 복숭아의 퓌레를 이용한 아이스크림 제조방법”이 개시되어 있으며, 이외에도 복숭아를 이용한 다양한 가공식품들을 제조하는 방법들이 개시되어 있다.Conventional peach-based techniques are described in " Peach-free sugar-free wine and ice wine production method using excellent freezing concentration method ", Registration No. 10-1708052, Registration No. 10-0894343, &Quot;, " Registration No. 10-1425519 ", " Production method of peach snack ", " Registration number 10-1584179, Production method of peach jam ", " Registration number 10-1366719, Method of producing ice cream using puree of peach " And methods for producing various processed foods using peaches are disclosed.

한편, 복숭아 이외에 병조림의 종래기술을 보면,On the other hand, according to the conventional technology of bottles other than peaches,

“공개번호 제10-2002-0077999호 과일을 이용한 통조림의 제조방법”“등록번호 제10-1117073호 무화과 병조림의 제조방법”“공개번호 제10-2014-0055910호 이질식재가 함유된 비압착식화두부와 두부병조림”“등록번호 제10-1706705호 전복 병조림의 제조방법 및 이에 의해 제조된 전복 병조림”등이 개시되어 있으며, 이외에 기타 다른 재료들을 이용한 병조림을 제조하는 방법들이 개시되어 있다.&Quot; Publication No. 10-2002-0077999 " Process for the production of canned food using fruits ", " Registration No. 10-1117073 ", Process for the production of canned figs ", Publication No. 10-2014-0055910, "Tofu and Tofu", "Registration No. 10-1706705", a method for producing an overturned bottle, and an overturned bottle produced by the method, and the like are disclosed. In addition, methods for manufacturing bottles using other materials are disclosed.

그러나, 병조림을 제조하는 방법의 경우 어떠한 전처리과정 등에 따라서 완성된 가공품의 기호도가 상이하게 되고, 그 효과 또한 서로 상이할 수밖에 없고, 종래의 기술에는 복숭아를 이용한 병조림을 제조하는 방법이 없는 실정이다.However, in the case of the method for producing bottles, the degree of preference of the finished products differs depending on the preprocessing process, etc., and the effects are also different from each other, and there is no method for manufacturing bottles using peaches in the conventional art.

따라서, 대량생산되고 있으며 보관이 용이치 못한 복숭아를 이용하여 아삭아삭하면서도 보관이 용이한 병조림 제조방법이 개발되어야 할 것이다.Therefore, it would be necessary to develop a method of manufacturing bottles that are crumbly and easy to store using peaches that are mass-produced and unavailable for storage.

따라서 본 발명의 목적은, 종래에 보관이 어렵고 대량생산되고 있는 복숭아를 이용하여 정제수, 설탕, 올리고당, 액상과당을 이용하여 혼합액을 형성하고, 상기 혼합액과 복숭아를 병에 넣어 가열하며, 가열 후 뚜껑을 하부로 향하게 하여 5~10분간 놔둠으로써 상기 유리병의 뚜껑부분을 살균 처리하고, 살균 처리후 유리병의 뚜껑부분이 상부로 위치되도록 세운 후, 45˚C의 물로 5~10분 세척하여 단계적으로 냉각하고, 냉각 후, 당도 17~18brix, Ph 3.5~3.7이 되도록 3개월간 숙성하도록 하여, 아삭아삭하면서도 식감을 개선시킨 조직감이 살아 있고 당류 저감화된 복숭아 병조림 및 그 제조방법을 제공함에 주안점을 두고 그 기술적 과제로 완성해낸 것이다.SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method for producing a fermented milk, which comprises: preparing a mixed liquid using purified water, sugar, oligosaccharide, and liquid fructose using peaches which are conventionally difficult to store and mass- The lid portion of the glass bottle was sterilized, and the glass bottle was placed so that the lid portion of the glass bottle was located at the upper portion after sterilization, and then the glass bottle was washed with water at 45 ° C for 5 to 10 minutes, And after cooling, aged for 3 months so as to have a sugar content of 17 to 18 brix and a Ph of 3.5 to 3.7. The present invention focuses on providing a peach bottle with reduced texture and crisp texture, It was completed with the technical problem.

상기 목적을 달성하기 위한 기술적 사상으로서, 구비된 용기에 정제수, 설탕, 올리고당, 액상과당을 순차적으로 넣어 혼합한 후 끊여 혼합액을 형성하되, 상기 혼합액에 구연산, 구연산나트륨, 비타민C를 첨가하여 혼합하는 혼합단계(S100); 구비된 유리병에 상기 혼합액과 복숭아를 각각 넣되, 상기 혼합액을 유리병의 입구에서 2cm 남겨둔 지점까지 채우고, 상기 복숭아는 세척 후 껍질을 벗기고 1~1.5cm 두께로 슬라이스한 후 넣어 상기 유리병을 가열하는 가열단계(S200); 상기 가열단계(S200) 후 상기 유리병의 뚜껑이 하부로 향하게 하여 5~10분간 배치시켜 유리병의 뚜껑 부분을 살균 처리하는 뚜껑 살균단계(S300); 상기 뚜껑 살균단계(S300) 후 유리병의 뚜껑부분이 상부로 위치되도록 세운 후, 45˚C의 물로 5~10분 세척하여 냉각하는 제1차냉각단계(S400); 상기 냉각된 유리병을 숙성하는 숙성단계(S500); 로 이루어지는 조직감이 살아 있고 당류 저감화된 복숭아 병조림 제조방법에 있어서, 상기 혼합단계(S100)의 혼합액은 정제수 50중량%, 설탕 30중량%, 올리고당 10중량%, 액상과당 10중량%로 이루어지고, 상기 혼합액의 당도는 45~47brix, pH 3.1~3.2가 되도록 하며, 상기 혼합액에 첨가되는 구연산 0.3중량%, 구연산나트륨 0.03중량%, 비타민C는 0.03중량%로 첨가하고, 상기 가열단계(S200)에서 가열온도 95℃에서 15분간 가열하되, 구비된 용기에 물을 채운 후 상기 유리병을 넣어 끊임 또는 스팀기에 유리병을 넣어 가열하고, 상기 유리병의 뚜껑은 완전히 닫지 않도록 하며, 상기 1차냉각단계(S400) 후, 잡내제거를 위해 20˚C 이하의 찬물로 완전히 냉각하는 제2차냉각단계(S450)가 포함되고, 상기 숙성단계(S500)에서 2차 냉각된 유리병을 바로 세워서 뚜껑 표면을 만져 내려간 것을 확인한 후, 당도 17~18brix, Ph 3.5~3.7이 되도록 3개월간 숙성하는 것을 기술적 특징으로 한다.In order to accomplish the above object, the present invention provides a method for preparing a mixed liquid by mixing purified water, sugar, oligosaccharide, and liquid fructose sequentially in a container and then mixing the mixture to form a mixed solution, wherein citric acid, sodium citrate, Mixing step S100; The mixed solution and the peach were put in a glass bottle, and the mixed solution was filled up to the point where 2 cm was left from the inlet of the glass bottle. The peach was washed, peeled and sliced to a thickness of 1 to 1.5 cm, (S200); A cap sterilization step (S300) of sterilizing the lid portion of the glass bottle by disposing the glass bottle with the lid facing downward for 5 to 10 minutes after the heating step (S200); A first cooling step (S400) in which the lid part of the glass bottle is placed in an upper position after the lid sterilization step (S300), and the glass bottle is cleaned by 45 ° C water for 5 to 10 minutes to cool; Aging the cooled glass bottle (S500); (S100) is composed of 50% by weight of purified water, 30% by weight of sugar, 10% by weight of oligosaccharide and 10% by weight of liquid fructose in the mixing step (S100) The mixture solution is adjusted to have a sugar content of 45 to 47 brix and a pH of 3.1 to 3.2. To the mixed solution, 0.3 wt% of citric acid, 0.03 wt% of sodium citrate and 0.03 wt% of vitamin C are added, The container was heated at a temperature of 95 ° C for 15 minutes. After the container was filled with water, the glass bottle was inserted into the glass bottle to heat the glass bottle. (S450) in which the glass bottle is cooled in the aging step (S500), and the glass surface of the glass bottle Down To ensure that, sugar content 17 ~ 18brix, Ph 3.5 ~ 3.7 After confirming that the technical features and the ripening for three months.

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본 발명에 따른 조직감이 살아 있는 당류 저감화된 복숭아 병조림 및 그 제조방법에 의하면, 정제수, 설탕, 올리고당, 액상과당을 혼합하여 얻은 혼합액과 복숭아를 끊이고 식히되, 그 전처리 과정에 있어서 최적의 조건을 제시함으로써, 조직감이 살아있어 경도유지에 좋고, 설탕의 비율을 줄이고 경제적 비용을 고려해서 올리고당과 액상과당을 사용함으로 비용절감 및 열량감소를 시킬 수 있음은 물론, 고품질의 복숭아 병조림을 지속적으로 가공하여 품질의 표준화, 식품학적 가치가 향상된 복숭아 병조림을 가공할 수 있으며 소비자의 기호도의 향상과 고부가가치화가 고려된 유용한 발명인 것이다.According to the present invention, it is possible to obtain a fermented beverage having a reduced sugar content and a method of producing the fermented beverage, which is obtained by mixing purified water, sugar, oligosaccharide and liquid fructose, and peach, It is possible to reduce the cost and calories by using oligosaccharide and liquid fructose in consideration of economical cost, and to keep the quality of the peach bottle constantly processed It is a useful invention that can process peach bottle with standardized quality and improved food value, and it is considered that improvement of preference of consumers and high added value are considered.

도 1은 본 발명의 전체적인 구성을 나타내는 도면BRIEF DESCRIPTION OF THE DRAWINGS FIG.

이하, 첨부되는 도면과 관련하여 상기 목적을 달성하기 위한 본 발명의 바람직한 구성 및 작용에 대하여 도 1을 참고로 하여 설명하면 다음과 같다.DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the preferred embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to the like elements throughout.

실시예)Examples)

①혼합단계(S100)(1) Mixing step (S100)

먼저, 상기 혼합단계(S100)는 본 발명의 가장 기초적인 단계로써, 구비된 용기에 정제수 50중량%, 설탕 30중량%, 올리고당 10중량%, 액상과당 10중량%을 넣어 혼합한 후 끊여 혼합액이 당도 45~47brix, ph 3.1~3.2가 되도록 혼합하였다.The mixing step S100 is the most basic step of the present invention. In the mixing step, 50% by weight of purified water, 30% by weight of sugar, 10% by weight of oligosaccharide and 10% Sugar content of 45 to 47 brix and pH of 3.1 to 3.2.

이때, 상기 혼합물에 구연산 0.3중량%, 구연산나트륨 0.03중량%, 비타민C 0.03중량%를 첨가하여 혼합하였다.At this time, 0.3 wt% of citric acid, 0.03 wt% of sodium citrate, and 0.03 wt% of vitamin C were added to the mixture and mixed.

상기 정제수, 설탕, 올리고당, 액상과당 및 구연산, 구연산나트륨, 비타민C는 시중에서 구입한 것을 사용하였다.The purified water, sugar, oligosaccharide, liquid fructose and citric acid, sodium citrate, and vitamin C were purchased from the market.

②가열단계(S200) (2) Heating step (S200)

상기 가열단계(S200)는 상기 혼합단계(S100)에서 혼합된 혼합액과 껍질을 벗긴 복숭아 과육을 상호 혼합시켜 가열하는 단계로서, 구체적으로 구비된 유리병에 상기 혼합액과 복숭아를 각각 넣되, 상기 혼합액을 유리병의 입구에서 2cm 남겨둔 지점까지 채우고, 상기 복숭아는 세척 후 껍질을 벗기고 1~1.5cm 두께로 슬라이스한 후 넣어 상기 유리병을 가열하였다.The heating step S200 is a step of mixing and heating the mixed liquor mixed in the mixing step S100 with peeled peach flesh removed from the peeled slurry. Specifically, the mixed liquor and the peach are placed in a glass bottle, The peel was washed and then peeled and sliced to a thickness of 1 to 1.5 cm, and then the glass bottle was heated.

상기 가열단계(S200) 증숙하는 개념으로써, 그 방법으로는 95℃에서 15분간 가열하되, 구비된 용기에 물을 채운 후 상기 유리병을 넣어 끊임 또는, 스팀기에 유리병을 넣어 가열하고, 상기 유리병의 뚜껑은 완전히 닫지 않고 가열하였다.In the heating step (S200), as a concept of the boiling process, the heating is carried out at 95 DEG C for 15 minutes. After the container is filled with water, the glass bottle is put in a continuous state or a glass bottle is put in the steamer, The lid of the bottle was heated without completely closing it.

③뚜껑 살균 단계(S300)③ Lid disinfection step (S300)

상기 뚜껑 부분 살균 단계(S300)는 가열 후 비교적 뜨거운 유리병 뚜껑을 하부로 향하게 하여 5~10분간 놔둠으로써 상기 유리병의 뚜껑부분을 살균 처리하였다.In the sterilization step (S300), the lid portion of the glass bottle is sterilized by leaving the glass bottle lid facing downward for 5 to 10 minutes after heating.

④제1차냉각단계(S400)(4) First cooling step (S400)

상기 제1차냉각단계(S400)는 살균처리 후 식혀진 유리병을 냉각시키기 위한 단계로써, 상기 뚜껑 살균단계(S300) 후 유리병의 뚜껑부분이 상부로 위치되도록 세운 후, 45˚C의 물로 5~10분 세척하여 냉각하였다.The first cooling step (S400) is a step for cooling the cooled glass bottle after the sterilization process. After the lid sterilization step (S300), the lid part of the glass bottle is placed upside, It was washed for 5 to 10 minutes and cooled.

이때, 상기 제1차냉각단계(S400)에서 45˚C의 물로 세척하여 냉각하는 이유는 갑작스럽게 찬물로 유리병을 냉각시킬 경우 유리병이 터질 수가 있기 때문에 비교적 따뜻한 물인 45˚C의 물로 세척하여 냉각하였으며, 그 방법으로는 45˚C의 물이 담수된 용기에 침지하였다.In this case, in the first cooling step (S400), the glass is cleaned by washing with water at 45 DEG C. If the glass bottle is suddenly cooled by cold water, the glass bottle may burst. Therefore, the glass bottle is washed with relatively warm water at 45 DEG C. The solution was cooled and immersed in a fresh water container at 45 ° C.

⑤제2차냉각단계(S450)(5) Second cooling step (S450)

상기 제2차냉각단계(S450)는 상기 1차냉각단계(S400) 후, 완전한 냉각이 이루어질 수 있도록 하는 단계로써, 20˚C 이하의 찬물로 냉각하였다.The second cooling step (S450) is a step of allowing complete cooling to be performed after the primary cooling step (S400).

이때, 냉각방법으로는 흐르는 물로 냉각 할 수도 있으며, 상기한 온도의 물이 담수된 용기에 유리병을 침지할 수도 있다.At this time, as a cooling method, it may be cooled with flowing water, or a glass bottle may be immersed in a container in which water at the above-mentioned temperature is desiccated.

또한, 상기 제2차냉각단계(S450)를 수행하는 목적으로는 뜨거운 열기가 너무 많이 있으면 잡냄새가 날 수가 있어, 완전한 냉각을 하였다.In addition, for the purpose of performing the second cooling step (S450), if there is too much hot air, it can smell the job, and the cooling is completely performed.

⑥숙성단계(S500)⑥ Aging step (S500)

상기 숙성단계(S500)는 최종적으로 완성된 제품을 만들기 위한 단계로써, 제2차냉각단계(S450)후 냉각된 유리병을 바로 세워서 뚜껑 표면을 만져 살짝 내려간 것을 확인 한 후, 상기 냉각된 유리병을 당도 17~18brix, Ph 3.5~3.7이 되도록 3개월간 숙성하였다. The aging step S500 is a step for making a finished product finally. After the second cooling step (S450), it is confirmed that the cooled glass bottle is immediately raised and the glass bottle is slightly lowered by touching the surface of the lid, Was aged for 3 months to have a sugar content of 17 ~ 18brix and a pH of 3.5 ~ 3.7.

상기 숙성의 경우 숙성을 위한 별도의 숙성실 등을 사용할 수가 있고, 본 발명에서는 통상의 숙성을 위한 장치를 사용하였다. In the case of the above aging, a separate aging chamber for aging can be used. In the present invention, an apparatus for usual aging is used.

상기한 바와 같이 혼합, 가열, 살균, 냉각, 숙성단계를 통해 최종적으로 당도 17~18brix, Ph 3.5~3.7의 복숭아 병조림을 얻을 수가 있었다.As described above, peach bottles having a sugar content of 17 to 18 brix and a pH of 3.5 to 3.7 were finally obtained through mixing, heating, sterilization, cooling and aging.

이하, 도면을 참고하여 본 발명의 바람직한 실시 예는 다음과 같다.Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings.

1. 종래의 재료와 본 발명의 재료 비교 (복숭아 ‘장호원 황도’사용)1. Comparison of materials of the present invention with those of conventional materials (using Peach 'Zodiac Peak')

1) 종래의 혼합단계 : 설탕시럽(물: 설탕= 1:1) 95℃, 15분간1) Conventional mixing step: sugar syrup (water: sugar = 1: 1) 95 ° C for 15 minutes

원료명Raw material name 배합비(%) - 500g 제조시, 장호원황도 4개(350g/개)Compounding ratio (%) - 500g When manufacturing, the zodiacal zodiacal four (350g / dog) 설탕Sugar 5050 250g250g 정제수Purified water 5050 250g250g 합계Sum 100100 500g500g

2)본 발명의 혼합단계2) mixing step

재료 : 설탕, 올리고당, 구연산(첨가), 구연산나트륨(첨가), 비타민C(첨가), 액상과당 Ingredients: Sugar, oligosaccharides, citric acid (added), sodium citrate (added), vitamin C (added), liquid fructose

원료명Raw material name 배합비(%) - 500g 제조시, 장호원황도 4개(350g/개)Compounding ratio (%) - 500g When manufacturing, the zodiacal zodiacal four (350g / dog) 설탕Sugar 30%30% 150g150g 올리고당oligosaccharide 10%10% 50g50g 액상과당Liquid fructose 10%10% 50g50g 구연산Citric acid 0.3%(첨가)0.3% (addition) 1.5g(첨가)1.5 g (added) 구연산나트륨Sodium citrate 0.03%(첨가)0.03% (addition) 0.15g(첨가)0.15 g (added) 비타민 CVitamin C 0.03%(첨가)0.03% (addition) 0.15g(첨가)0.15 g (added) 정제수Purified water 50%50% 250g250g 합계Sum 100%(100.36%)100% (100.36%) 500g(501.8g)500 g (501.8 g)

2. ‘장호원황도’와 ‘장호원황도’의 병조림 비교 2. Comparisons of 'Jangho-ewangdo' and 'Jangho-ewangdo' bottles

pHpH 당도( °Brix)Brix (° Brix) 산도(%)Acidity (%) 경도(kg/Ø5mm) Hardness (kg / Ø5mm) 장호원황도Zodiacal ecliptic 4.68±0.024.68 ± 0.02 11.83±0.0611.83 ± 0.06 0.40±0.020.40 + 0.02 2.15±0.242.15 + 0.24 병
조
림bottle
article
Rim 종래Conventional 4.57±0.034.57 + 0.03 36.20±0.0036.20 ± 0.00 0.26±0.030.26 + 0.03 0.13±0.710.13 + - 0.71 본발명Invention 4.30±0.024.30 ± 0.02 21.97±0.0621.97 ± 0.06 0.25±0.020.25 0.02 0.79±1.620.79 ± 1.62

복숭아‘장호원 황도’를 병조림으로 제조시 생과에 비해 pH와 산도는 낮아지는 경향이었고, 당도는 2~3배 정도 증가하였다. 개선된 병조림의 당도는 종래에 비해 설탕량을 20% 줄였기 때문에 당도가 낮았고, 경도는 6배 정도 높은 0.79kg/Ø5mm를 나타났다.The pH and acidity of the peach 'Jangho - eohangdo' were lowered and the sugar content was increased by 2 ~ 3 times. The sugar content of the improved bottles decreased by 20% compared with the conventional ones, and thus the sugar content was lower and the hardness was 0.79 kg / Ø5 mm, which is about 6 times higher than the conventional ones.

처 리process 총폴리페놀
(GAE μg/mL)Total polyphenol
(GAE μg / mL) 총플라보노이드
(CE μg/mL)Total flavonoid
(CE g / mL) 항산화능Antioxidant ability DPPH(%)DPPH (%) ABTS(%)ABTS (%) 장호원 황도Zodiacal ecliptic 3.53±0.253.53 + - 0.25 2.37±0.072.37 ± 0.07 5.74±0.745.74 + - 0.74 7.18±0.557.18 ± 0.55 병
조
림bottle
article
Rim 종래Conventional 4.87±0.514.87 ± 0.51 3.90±0.483.90 + - 0.48 14.43±1.3414.43 ± 1.34 21.32±3.2621.32 ± 3.26 본발명Invention 6.12±0.666.12 + - 0.66 6.24±0.676.24 ± 0.67 24.67±2.5024.67 ± 2.50 26.05±2.7226.05 + - 2.72

복숭아 ‘장호원 황도’를 병조림으로 제조시 부재료 혼합으로 인해 생과에 비해 총폴리페놀 및 총플라보노이드 함량과 항산화 활성이 높았고, 종래에 비해 본발명의 방법에서 총폴리페놀 및 총플라보노이드 함량과 항산화 활성이 높았다.Total polyphenol and total flavonoid content and antioxidative activity were higher than those of the raw materials due to the mixing of the ingredients at the time of manufacturing the peach 'Jangho-euphwondo' as a bottle, and the total polyphenol and total flavonoid contents and antioxidant activities were higher than those of the conventional methods .

3. 관능평가 : 종래와 본 발명의 비교3. Sensory evaluation: comparison between the conventional and the present invention

SampleSample 맛flavor 향incense 색color 조직감Texture 종합적
기호도Comprehensive
Likelihood 종래Conventional 4.65±1.124.65 ± 1.12 4.06±1.034.06 ± 1.03 4.19±0.354.19 ± 0.35 4.12±0.614.12 ± 0.61 4.18±0.494.18 ± 0.49 본발명Invention 5.33±0.875.33 ± 0.87 4.97±0.784.97 + 0.78 5.12±0.625.12 ± 0.62 5.87±0.655.87 ± 0.65 5.62±0.425.62 + - 0.42

상기 관능평가는 성인 20명을 대상으로 실험의 목적과 평가방법 및 평가항목에 대해 설명한 후 실시하였다. 평가방법은 7점 척도법(1점: 매우 싫음, 4점: 좋지도 싫지도 않음, 7점: 매우 좋음)을 사용하였고 맛, 향, 색, 조직감, 종합적 기호도 5가지 항목을 평가하였다.The sensory evaluation was conducted after describing the purpose of the experiment, the evaluation method and the evaluation items for 20 adults. The evaluation method was the 7 point scale method (1 point: very disliked, 4 points: not good and not disliked, 7 points: very good) and 5 items such as taste, incense, color, texture,

- 본 발명이 종래에 비해 개선된 방법으로 제조된 복숭아병조림의 맛, 향, 색, 조직감, 종합적 기호도 등 모든 항목에서 관능평가가 우수하였다.- The sensory evaluation was excellent in all items such as flavor, aroma, color, texture, and overall acceptability of the peach bottle manufactured by the improved method compared with the prior art.

4. 유리당 (단위: g/100g)4. Free sugar (unit: g / 100g)

처리process 유리당 Free sugar FructoseFructose GlucoseGlucose SucroseSucrose MaltoseMaltose total total 종래Conventional 0.600.60 0.860.86 46.4446.44 0.000.00 47.947.9 본발명Invention 3.273.27 3.803.80 16.7916.79 0.000.00 23.8623.86

기존의 방법에 비해 설탕 20% 줄이고 액상과당과 올리고당을 처리한 개선된Compared to conventional methods, improved sugar by 20% and improved liquid fructose and oligosaccharide treatment

처리구에서 Sucrose함량이 65% 정도 감소되었다. Sucrose content was reduced by 65% in the treatments.

5. 9대 영양성분(100g당)5. Nine nutritional ingredients (per 100g)

처리process 열량
(kcal)calorie
(kcal) 탄수화물
(g)carbohydrate
(g) 당류
(g)sugars
(g) 조단백직
(g)Crude protein
(g) 조지방
(g)Crude fat
(g) 포화지방
(g)Saturated fat
(g) 트랜스지방(g)Trans fats (g) 콜레스테롤(mg)Cholesterol (mg) 나트륨(mg)Sodium (mg) 종래Conventional 171.79171.79 41.5141.51 40.9340.93 0.380.38 0.470.47 0.050.05 0.000.00 0.000.00 10.1010.10 본발명Invention 106.81106.81 25.7325.73 21.8021.80 0.320.32 0.290.29 0.140.14 0.000.00 0.000.00 6.256.25

종래의 방법에 비해 설탕 20% 줄이고 액상과당과 올리고당을 처리한 본발명의 처리구에서 열량은 65kcal 정도 줄어들고 탄수화물과 당류도 45%이상 감소되었다.Compared with the conventional method, in the treatment of the present invention in which 20% of sugar was reduced and the liquid fructose and oligosaccharide were treated, the calories were reduced by 65 kcal and the carbohydrates and saccharides were reduced by 45% or more.

S100 : 혼합단계 S200 : 가열단계 S300 : 뚜껑 살균단계
S400 : 제1차냉각단계 S450 : 제2차냉각단계 S500 : 숙성단계S100: mixing step S200: heating step S300: lid sterilization step
S400: first cooling step S450: second cooling step S500: ripening step

Claims (5)

구비된 용기에 정제수, 설탕, 올리고당, 액상과당을 순차적으로 넣어 혼합한 후 끊여 혼합액을 형성하되, 상기 혼합액에 구연산, 구연산나트륨, 비타민C를 첨가하여 혼합하는 혼합단계(S100); 구비된 유리병에 상기 혼합액과 복숭아를 각각 넣되, 상기 혼합액을 유리병의 입구에서 2cm 남겨둔 지점까지 채우고, 상기 복숭아는 세척 후 껍질을 벗기고 1~1.5cm 두께로 슬라이스한 후 넣어 상기 유리병을 가열하는 가열단계(S200); 상기 가열단계(S200) 후 상기 유리병의 뚜껑이 하부로 향하게 하여 5~10분간 배치시켜 유리병의 뚜껑 부분을 살균 처리하는 뚜껑 살균단계(S300); 상기 뚜껑 살균단계(S300) 후 유리병의 뚜껑부분이 상부로 위치되도록 세운 후, 45˚C의 물로 5~10분 세척하여 냉각하는 제1차냉각단계(S400); 상기 냉각된 유리병을 숙성하는 숙성단계(S500); 로 이루어지는 조직감이 살아 있고 당류 저감화된 복숭아 병조림 제조방법에 있어서,
상기 혼합단계(S100)의 혼합액은 정제수 50중량%, 설탕 30중량%, 올리고당 10중량%, 액상과당 10중량%로 이루어지고, 상기 혼합액의 당도는 45~47brix, pH 3.1~3.2가 되도록 하며, 상기 혼합액에 첨가되는 구연산 0.3중량%, 구연산나트륨 0.03중량%, 비타민C는 0.03중량%로 첨가하고,
상기 가열단계(S200)에서 가열온도 95℃에서 15분간 가열하되, 구비된 용기에 물을 채운 후 상기 유리병을 넣어 끊임 또는 스팀기에 유리병을 넣어 가열하고, 상기 유리병의 뚜껑은 완전히 닫지 않도록 하며,
상기 1차냉각단계(S400) 후, 잡내제거를 위해 20˚C 이하의 찬물로 완전히 냉각하는 제2차냉각단계(S450)가 포함되고,
상기 숙성단계(S500)에서 2차 냉각된 유리병을 바로 세워서 뚜껑 표면을 만져 내려간 것을 확인한 후, 당도 17~18brix, Ph 3.5~3.7이 되도록 3개월간 숙성하는 것을 특징으로 하는 조직감이 살아 있고 당류 저감화된 복숭아 병조림 제조방법.
A mixing step (S100) of adding purified water, sugar, oligosaccharide and liquid fructose to the container in order to form a mixed solution, adding citric acid, sodium citrate and vitamin C to the mixed solution and mixing them; The mixed solution and the peach were put in a glass bottle, and the mixed solution was filled up to the point where 2 cm was left from the inlet of the glass bottle. The peach was washed, peeled and sliced to a thickness of 1 to 1.5 cm, (S200); A cap sterilization step (S300) of sterilizing the lid portion of the glass bottle by disposing the glass bottle with the lid facing downward for 5 to 10 minutes after the heating step (S200); A first cooling step (S400) in which the lid part of the glass bottle is placed in an upper position after the lid sterilization step (S300), and the glass bottle is cleaned by 45 ° C water for 5 to 10 minutes to cool; Aging the cooled glass bottle (S500); In which the texture of the peach is preserved and sugar is reduced,
The mixing liquid of the mixing step S100 is composed of 50 wt% of purified water, 30 wt% of sugar, 10 wt% of oligosaccharide and 10 wt% of liquid fructose, the sugar content of the mixture is 45 to 47 brix, 0.3% by weight of citric acid, 0.03% by weight of sodium citrate and 0.03% by weight of vitamin C were added to the mixed solution,
In the heating step (S200), heating is carried out at a heating temperature of 95 ° C for 15 minutes. After the container is filled with water, the glass bottle is inserted into the glass bottle, and the glass bottle is heated by heating the glass bottle. In addition,
After the first cooling step (S400), a second cooling step (S450) for completely cooling the cold water at a temperature of 20 占 폚 or lower is included for the purpose of the inside-
The glass bottle which has been cooled secondarily in the aging step (S500) is immediately raised, and after confirming that the surface of the lid is touched down, it is aged for 3 months so as to have a sugar content of 17 to 18 brix and a pH of 3.5 to 3.7. Of producing peach bottle.
삭제delete 삭제delete 삭제delete 제 1항의 제조방법으로 구성되는 것을 특징으로 하는 조직감이 살아 있고 당류 저감화된 복숭아 병조림.
A process for producing a peach syrup which is alive and has a reduced sugar content, characterized by comprising the production method of claim 1.
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KR20220081204A (en) * 2020-12-08 2022-06-15 안동대학교 산학협력단 Bottled plums manufacturing method and bottled plums prepared by the same
KR102478219B1 (en) 2022-09-26 2022-12-22 농업회사법인 새뜸 주식회사 Manufacturing method of processed peach food and processed peach food manufactured by the same

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20220081204A (en) * 2020-12-08 2022-06-15 안동대학교 산학협력단 Bottled plums manufacturing method and bottled plums prepared by the same
KR102547520B1 (en) 2020-12-08 2023-06-23 안동대학교 산학협력단 Bottled plums manufacturing method and bottled plums prepared by the same
KR102478219B1 (en) 2022-09-26 2022-12-22 농업회사법인 새뜸 주식회사 Manufacturing method of processed peach food and processed peach food manufactured by the same

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