KR20110125367A - Method for producing environment-friendly apple chip and environment-friendly apple chip produced by the same - Google Patents
Method for producing environment-friendly apple chip and environment-friendly apple chip produced by the same Download PDFInfo
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- KR20110125367A KR20110125367A KR1020100044856A KR20100044856A KR20110125367A KR 20110125367 A KR20110125367 A KR 20110125367A KR 1020100044856 A KR1020100044856 A KR 1020100044856A KR 20100044856 A KR20100044856 A KR 20100044856A KR 20110125367 A KR20110125367 A KR 20110125367A
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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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
본 발명은 비타민 C 용액과 루바브 주스를 혼합하여 제조된 갈변 방지용액에 슬라이스된 친환경사과를 4~6분간 침지하는 단계를 포함하는 것을 특징으로 하는 갈변이 방지되고, 첨가물을 첨가하지 않은 친환경 천연사과 칩의 제조 방법 및 상기 방법에 의해 제조된 갈변이 방지되고, 첨가물을 첨가하지 않은 사과 자체의 친환경 천연사과 칩에 관한 것이다.The present invention is a browning is prevented, characterized in that it comprises a step of immersing the green apples sliced in the browning prevention solution prepared by mixing the vitamin C solution and rubab juice 4-6 minutes, eco-friendly natural without addition The present invention relates to a method for producing an apple chip and to an eco-friendly natural apple chip of apple itself, in which browning produced by the method is prevented and no additive is added.
소득 수준의 향상에 따라 건강한 삶을 위해 기능성 식품을 찾는 웰빙(well being) 트랜드가 사회 속에서 새로운 기능성 물질의 이용과 새로운 식품 개발에 대한 관심을 지속적으로 증가시키고 있다. 이러한 현상에도 불구하고, 스낵 계통의 식품들은 아직까지 영양밀도가 낮으므로 일부 영양학자들은 빈열량식품(empty-calorie food)" 또는 "정크푸드(junk food)"라고 간주하고 있다. 따라서 스낵의 낮은 영양성을 보충하기 위한 노력과 새로운 기능성 물질을 첨가한 스낵제품의 개발이 필요한 실정이다. As income levels improve, well-being trends in finding functional foods for healthy living continue to increase interest in the use of new functional substances and in the development of new foods in society. Despite these phenomena, snack foods still have low nutritional density, so some nutritionists consider them "empty-calorie food" or "junk food." Efforts to supplement nutrition and development of snack products with new functional substances are needed.
사과는 능금 나무과에 속하는 우리나라의 대표적인 과일 중 하나로서, 대구, 충주, 예산 등이 주산지로서 홍옥, 국광, 인도, 후지가 주종을 이루고 있다. 식품학적 특성으로는 신맛에도 불구하고 알칼리성 식품이며, 중요한 성분은 당분, 유기산과 펙틴이다. 당분은 과당과 포도당이 10-15% 가량 들어 있고 유기산은 사과산, 구연산, 주석산 등이 0.5% 가량 들어 있고 펙틴은 1-1.5% 가량 들어 있다. Apples are one of Korea's representative fruits belonging to the tortilla family. The main sources are apples, cod, Chungju, and budget. Food characteristics are alkaline foods despite sour taste, and important components are sugars, organic acids and pectin. Sugars contain about 10-15% fructose and glucose, organic acids contain about 0.5% malic acid, citric acid and tartaric acid, and 1-1.5% pectin.
사과는 달고 상큼한 맛과 향뿐만 아니라 피부미용에도 탁월한 효과를 가지며, 그 외에도 사과 속에 함유되어 있는 각종 영양소로 인하여 남녀노소를 막론하고 높은 기호성을 유지하며, 오늘에까지 이르는 주요 먹을거리 중의 하나이다. 특히, 사과의 과육 중의 식이섬유와 당분의 함량이 높아 다이어트 식품으로도 크게 각광을 받고 있다. 그리고 사과의 펙틴은 채소의 섬유질과 같이 장의 운동을 자극하는 정장(整腸)작용을 한다. 또 장의 벽에 젤리 모양의 벽을 만들어 유독성 물질의 흡수를 막고 장안에서의 이상 발효도 방지한다. 그 밖에도 사과에는 칼륨이 많아 소금을 너무 많이 섭취하여 생긴 고혈압에서는 칼륨과 나트륨의 평형을 이루어 혈압을 낮게 하여 준다. Apples not only have a sweet and fresh taste and aroma, but also have an excellent effect on skin beauty, and because of the various nutrients contained in apples, they retain high palatability regardless of age or gender, and are one of the main foods to date. In particular, the high content of dietary fiber and sugar in the pulp of the apple has attracted much attention as a diet food. And the pectin of the apple acts like a vegetable fiber to stimulate the movement of the intestine (작용). It also makes jelly-like walls on the intestinal wall, preventing the absorption of toxic substances and preventing abnormal fermentation in the intestine. In addition, apples are high in potassium, and high blood pressure caused by eating too much salt balances potassium and sodium to lower blood pressure.
루바브는 일명 대황이라고 하는 것으로 원산지는 시베리아 남부지방이며, 내한성이 강한 다년초 식물로서 학명은 Rheum rhaponticum L.이다. 루바브에는 특히 옥살산(oxalic acid)이 많이 함유되어 있는 것으로 알려져 있다. 옥살산은 폴리페놀옥시다제의 활성부위(active site)에 있는 구리를 킬레이트하여 폴리페놀옥시다제의 활성을 저해하여 과채류의 갈변을 방지하는 작용을 한다. 이와 같은 옥살산은 루바브의 품종 및 수확시기에 따라 차이가 있으나 대략 0.2-0.7 중량% 정도 함유되어 있는 것으로 보고되고 있다. Bob is the one person rhubarb root origin that is called Siberian southern province, the scientific name is Rheum a strong perennial plant hardy rhaponticum L. Rubab is known to be particularly rich in oxalic acid. Oxalic acid chelates copper at the active site of polyphenol oxidase to inhibit the activity of polyphenol oxidase, thereby preventing browning of fruit vegetables. The oxalic acid is reported to contain about 0.2-0.7% by weight, depending on the variety and harvesting time of the rubab.
기존의 생과일 상태의 사과는 저장이 불편하고, 장기 보관성이 낮으며, 유통 중 가해지는 외력으로 인하여 상품이 손상을 입게 되어 상품성이 저하되는 등의 문제가 있다. 또한 기존에 사과를 이용하여 가공 시 박피, 절단, 제심, 분할 등의 가공처리를 거치면서 제조할 경우, 조직의 손상에 따른 연화와 절단면의 공기 노출로 인한 미생물 오염 및 번식, 갈변 등을 겪게 되므로 원재료 상태의 사과에 비해 저장성 및 안정성이 현저하게 떨어지는 단점이 있다.Existing fresh apples have problems such as uncomfortable storage, low long-term storage, and damage to commodities due to external force applied during distribution, resulting in deterioration of merchandise. In addition, when the apple is processed while being processed using peeling, cutting, cutting, and splitting, the microorganism may be contaminated due to damage to the tissue and exposed to air on the cut surface. Compared to apples in the raw state, there is a drawback that the storage and stability are significantly reduced.
일부 사과스낵을 표방한 기존 제품은 밀가루 가공 등 기존 유탕처리 스낵에 사과가루를 소량 혼합하거나 사과 향을 첨가한 경우로서 본 발명에서 개발한 100% 천연사과 칩과는 근본적으로 다른 제품이다. 본 발명은 친환경 천연사과를 그 자체로 갈변을 억제하면서 저장성, 기호성, 영양성을 부여한 신제품이라 할 수 있다.Existing products that represent some apple snacks is a case where a small amount of apple powder is mixed with an existing lactose snack such as flour processing or an apple flavor is added, which is fundamentally different from the 100% natural apple chips developed in the present invention. The present invention can be said to be a new product that gives storage properties, palatability, nutrition while suppressing browning by itself as an eco-friendly natural apple.
사과의 가공하는 과정에서 갈변은 사과에 포함된 폴리페놀 옥시다아제에 의한 폴리페놀류의 산화에 의해 갈변현상이 일어나게 되는데 이러한 제품은 상품성을 잃어버리게 되므로 갈변현상을 방지하기 위하여 고온에서 열처리하거나 아황산염 등의 첨가제를 사용하는 경우가 있으나 사과를 열처리할 경우 사과에 포함된 비타민C 등의 영양소가 파괴되는 문제점이 있으며, 위의 약품을 사용할 경우 건강에 해를 줄 수 있는 문제가 있었다. 따라서 친환경사과 제품의 고품질 가공을 위해서는 최적 친환경 가공 기술의 연구가 절실히 필요한 실정이다.Browning occurs during the processing of apples by the oxidation of polyphenols by polyphenol oxidase contained in apples, and browning phenomenon occurs because these products lose their commerciality. There is a case in which the heat treatment of the apple, but there is a problem that the nutrients, such as vitamin C contained in the apple is destroyed, there was a problem that can be harmful to health when using the above drugs. Therefore, the research of the optimum eco-friendly processing technology is urgently needed for the high-quality processing of eco-friendly apple products.
한국특허공개 제2000-0021493호에는 사과 칩(스낵)의 제조방법이 개시되어 있으며, 한국특허공개 제2004-0086922호에는 사과 스낵 및 그 제조방법이 개시되어 있으며, 한국특허공개 제2001-0077064호에는 사과말랭이 과자의 제조방법이 개시되어 있으나, 본 발명의 친환경 천연사과 칩의 제조방법과는 상이하다.Korean Patent Publication No. 2000-0021493 discloses a method for manufacturing an apple chip (snack), and Korean Patent Publication No. 2004-0086922 discloses an apple snack and a method for manufacturing the same, and Korean Patent Publication No. 2001-0077064 Discloses a method for producing apple-dried sweets, but is different from the method for producing environmentally friendly natural apple chips of the present invention.
본 발명은 상기와 같은 요구에 의해 도출된 것으로서, 본 발명에서는 사과 자체를 칩으로 개발하여 친환경사과 고유의 맛, 풍미 및 영양 등 효능을 유지하면서도 편리하게 섭취할 수 있으며, 첨가물을 사용하지 않고 천연 갈변 방지제를 사용함에 의하여 갈변이 방지되고 유아 및 젊은 세대를 비롯한 모든 소비자들이 안전하고 기호성 및 영양성에도 적합한 친환경 천연사과 칩을 개발함으로써 본 발명을 완성하였다.The present invention is derived from the above requirements, in the present invention, by developing the apple itself as a chip, it can be conveniently consumed while maintaining the efficacy, such as flavor, flavor and nutrition, unique to eco-friendly apples, without using natural additives By using browning agents, browning is prevented and all consumers, including infants and young generations, have completed the present invention by developing eco-friendly natural apple chips suitable for safety and palatability and nutrition.
상기 과제를 해결하기 위해, 본 발명은 비타민 C 용액과 루바브 주스를 혼합하여 제조된 갈변 방지용액에 슬라이스된 친환경사과를 4~6분간 침지하는 단계를 포함하는 것을 특징으로 하는 갈변이 방지되고, 첨가물을 첨가하지 않은 사과 자체의 친환경 천연사과 칩의 제조 방법을 제공한다.In order to solve the above problems, the present invention is prevented browning, characterized in that it comprises a step of immersing the green apples sliced in the browning prevention solution prepared by mixing the vitamin C solution and rubab juice 4-6 minutes, The present invention provides a method for preparing an apple-friendly natural apple chip without additives.
또한, 본 발명은 상기 방법으로 제조된 갈변이 방지되고, 첨가물을 첨가하지 않은 친환경 천연사과 칩을 제공한다.In addition, the present invention provides an environmentally friendly natural apple chip that is prevented browning produced by the above method, without the addition of additives.
본 발명에 따르면, 종래의 생식위주인 사과의 소비패턴에서 사과 칩을 개발하여 제품의 다양화를 꾀할 수 있고, 본 발명의 친환경사과를 이용한 사과 칩은 천연 갈변 방지제를 사용하고, 첨가물을 첨가하지 않음으로써 모든 소비자들의 영양과 기호도 측면에서 적합한 완전 천연식품이라 할 수 있다.According to the present invention, it is possible to diversify the product by developing the apple chip in the consumption pattern of the conventional reproduction-oriented apple, the apple chip using the environmentally friendly apple of the present invention using a natural browning inhibitor, do not add additives In other words, it is an all-natural food suitable for nutrition and preference of all consumers.
본 발명에서는 사과 자체를 이용하여 천연 사과칩을 제조함에 있어서, 첨가물을 사용하지 않고 갈변억제 천연물을 활용함으로써 사과 자체의 맛과 영양성을 유지하면서도 저장성이 우수하고, 고품질이며, 편이성이 뛰어난 천연 사과칩을 개발하였다. 본 발명의 사과칩은 어린이, 청소년 영양식, 여성 미용식, 장년 및 노년의 건강 편의식으로서 이용될 것으로 판단하며 농가소득에 기여할 것으로 기대된다.In the present invention, in manufacturing a natural apple chip using the apple itself, by using the browning inhibiting natural products without using additives, while maintaining the taste and nutrition of the apple itself, excellent storage properties, high quality, easy to use natural apple chips Developed. Apple chip of the present invention is expected to be used as a health food for children, adolescent nutrition, women's beauty, elderly and old age is expected to contribute to farm income.
또한, 사과의 비상품과를 이용하여 제조함으로써 사과의 부가가치를 높여 재배농가의 소득 안정에 기여할 수 있다.In addition, by using the non-commodity of the apple can increase the added value of the apple can contribute to stabilization of income of growers.
도 1은 루바브 주스를 다양한 농도에서 침지 후 열풍 건조한 사과 칩의 갈변 정도를 사진으로 나타낸 것이다.
도 2는 루바브 주스를 다양한 농도에서 침지 후 동결건조한 사과 칩의 갈변 정도를 사진으로 나타낸 것이다.1 is a photograph showing the degree of browning of hot air dried apple chips after immersing the rub bar juice at various concentrations.
2 is a photograph showing the degree of browning of apple chips lyophilized after immersing the rub bar juice at various concentrations.
본 발명의 목적을 달성하기 위하여, 본 발명은 비타민 C 용액과 루바브 주스를 혼합하여 제조된 갈변 방지용액에 슬라이스된 친환경사과를 4~6분간 침지하는 단계를 포함하는 것을 특징으로 하는 갈변이 방지되고, 첨가물을 첨가하지 않은 친환경 천연사과 칩의 제조 방법을 제공한다.In order to achieve the object of the present invention, the present invention prevents browning, characterized in that the step of immersing the green apples sliced in a browning prevention solution prepared by mixing a vitamin C solution and rubabu juice for 4-6 minutes. The present invention provides a method for producing an environmentally friendly natural apple chip without adding an additive.
상기 루바브 주스는 100% 루바브만 착즙하여 제조한 주스인 것을 특징으로 한다. 본 발명의 천연 갈변 방지제는 루바브, 대황, 오렌지, 레몬, 매실, 파인애플, 적파프리카, 황파프리카, 피망, 설탕, 소금 또는 식초일 수 있으나, 이에 제한되지 않는다.The rubab juice is characterized in that the juice prepared by juice only 100% rubab. Natural browning inhibitor of the present invention may be, but not limited to, rub, rhubarb, orange, lemon, plum, pineapple, red paprika, yellow paprika, bell pepper, sugar, salt or vinegar.
본 발명의 방법에 있어서, 상기 친환경 천연사과 칩은 In the method of the present invention, the eco-friendly natural apple chip is
(a) 껍질을 제거하지 않은 친환경사과를 세척하고 씨 부분을 제거하는 단계;(a) washing the unprotected apple and removing the seed portion;
(b) 상기 사과를 슬라이서를 이용하여 두께 2.20~3.00 mm로 슬라이스하는 단계;(b) slicing the apple to a thickness of 2.20 to 3.00 mm using a slicer;
(c) 비타민 C 용액과 루바브 주스를 혼합하여 제조된 갈변 방지용액에 슬라이스 된 사과를 4~6분간 침지하는 단계; 및(c) immersing the sliced apple in a browning prevention solution prepared by mixing a vitamin C solution and rubab juice for 4-6 minutes; And
(d) 침지 후 건조하는 단계에 의해 제조될 수 있으며,(d) may be prepared by the step of drying after dipping,
바람직하게는,Preferably,
(a) 껍질을 제거하지 않은 친환경사과를 세척하고 씨 부분을 제거하는 단계;(a) washing the unprotected apple and removing the seed portion;
(b) 상기 사과를 슬라이서를 이용하여 두께 2.60 mm로 슬라이스하는 단계;(b) slicing the apple to a thickness of 2.60 mm using a slicer;
(c) 비타민 C 용액과 루바브 주스를 혼합하여 제조된 갈변 방지용액에 슬라이스 된 사과를 5분간 침지하는 단계; 및(c) immersing the sliced apple for 5 minutes in a browning prevention solution prepared by mixing a vitamin C solution and rubab juice; And
(d) 침지 후 건조하는 단계에 의해 제조될 수 있다.(d) can be prepared by the step of drying after immersion.
또한 본 발명의 방법에 있어서, 상기 (d) 단계의 건조는 열풍건조기를 이용하여 78~82℃에서 50분~70분에 이어 83~87℃에서 20~40분간 건조하거나 동결건조기를 이용하여 건조하는 것을 특징으로 한다. 상기 열풍건조는 바람직하게는 열풍건조기를 이용하여 80℃에서 60분에 이어 85℃에서 30분간 건조할 수 있다.In addition, in the method of the present invention, the drying of the step (d) is 50 to 70 minutes at 78 ~ 82 ℃ followed by 20 to 40 minutes at 83 ~ 87 ℃ using a hot air dryer or dry using a freeze dryer Characterized in that. The hot air drying may be preferably dried for 30 minutes at 85 ℃ followed by 60 minutes at 80 ℃ using a hot air dryer.
본 발명은 또한, 상기 방법으로 제조된 갈변이 방지되고, 첨가물이 첨가되지 않은 친환경 천연사과 칩을 제공한다.
The present invention also provides an eco-friendly natural apple chip that is prevented browning produced by the above method, the additive is not added.
이하, 본 발명을 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.
Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.
가. 실험재료end. Experimental material
본 발명에 사용된 사과 부사는 예산지역에서 2007년 또는 2008년 재배된 사과로서 예산 능금 조합 매장에서 구입하였다. 구입한 사과는 10 kg 종이박스 포장하여 5±2℃(85-90% RH)로 유지되는 저온창고에 보관하면서 시료로 사용하였다. 사과의 pH는 3.92±0.05였으며, 가용성 고형분 함량은 14.5±0.2 Brix였다.
Apple adverbs used in the present invention were apples that were grown in 2007 or 2008 in the budget area, and were purchased at the budget trolling union store. The purchased apples were packaged in a 10 kg paper box and used as samples while being stored in a cold warehouse maintained at 5 ± 2 ° C. (85-90% RH). The pH of the apple was 3.92 ± 0.05 and the soluble solids content was 14.5 ± 0.2 Brix.
나. 열풍건조를 이용한 친환경 천연사과 칩의 제조I. Manufacturing of Eco-Friendly Natural Apple Chips Using Hot Air Drying
(a) 껍질을 제거하지 않은 친환경사과를 세척하고 씨 부분을 제거하였다.(a) The environmentally friendly apples were not removed and the seeds were removed.
(b) 상기 사과를 슬라이서(Toastmaster, Food Slicer Model 6128)를 이용하여 두께 2.60 mm로 슬라이스 하였다.(b) The apples were sliced to a thickness of 2.60 mm using a slicer (Toastmaster, Food Slicer Model 6128).
(c) 비타민 C 용액과 루바브 주스를 희석하여 갈변 방지용액을 만들었다.(c) The solution of browning prevention solution was diluted by diluting the vitamin C solution and the rubab juice.
(d) 상기 갈변 방지용액에 슬라이스된 사과를 5분간 침지하였다.(d) The sliced apple was immersed for 5 minutes in the browning prevention solution.
(e) 침지 후, 열풍건조기(SUN 태양전기공업사, Model TYE-101)를 이용하여 80℃에서 1시간, 85℃에서 30분간 건조하였다.
(e) After immersion, the resultant was dried at 80 ° C. for 1 hour and 85 ° C. for 30 minutes using a hot air dryer (SUN Solar Electric Industries, Model TYE-101).
다. 동결건조를 이용한 친환경 천연사과 칩의 제조All. Preparation of Eco-Friendly Natural Apple Chips Using Freeze-Drying
(a) 껍질을 제거하지 않은 친환경사과를 세척하고 씨 부분을 제거하였다.(a) The environmentally friendly apples were not removed and the seeds were removed.
(b) 상기 사과를 슬라이서(Toastmaster, Food Slicer Model 6128)를 이용하여 두께 2.60 mm로 슬라이스 하였다.(b) The apples were sliced to a thickness of 2.60 mm using a slicer (Toastmaster, Food Slicer Model 6128).
(c) 비타민 C 용액과 루바브 주스를 희석하여 갈변 방지용액을 만들었다.(c) The solution of browning prevention solution was diluted by diluting the vitamin C solution and the rubab juice.
(d) 상기 갈변 방지용액에 슬라이스된 사과를 5분간 침지하였다.(d) The sliced apple was immersed for 5 minutes in the browning prevention solution.
(e) 침지 후, 동결건조기(Ilsin사, Freeze Dryer Model NO-ED8512)를 이용하여 건조하였다.
(e) After immersion, it was dried using a freeze dryer (Ilsin, Freeze Dryer Model NO-ED8512).
실시예Example 1: 열풍건조 시 1: hot air drying 루바브Lubab 주스의 갈변 방지 효과 검토 Review the anti-browning effect of juice
씨 부분을 제거한 사과를 슬라이스를 낸 다음 천연 갈변 방지제로 선택된 루바브 주스를 연속적으로 희석하여 농도별(No dipping & 10%, 20%, 30%, 40%, 50%)로 침지한 후 열풍 건조하여 사과 칩을 제조하였다. 제조된 사과 칩의 갈변 정도는 사진촬영을 통하여 나타내었다(도 1). 결과에서 알 수 있듯이 다른 처리구에 비해서 루바브 주스 처리군 중 20% 침지액 처리군에서 초기의 사과색을 가장 비슷하게 유지하였다. 반면 루바브 주스의 농도가 높아짐에 따라 루바브 주스의 붉은색이 잔존하여 항 갈변 효과는 기대할 수 없었다.
Slice the apples from which the seeds are removed, then dilute the rubab juice selected as a natural browning agent and immerse it by concentration (No dipping & 10%, 20%, 30%, 40%, 50%) and dry it with hot air. Apple chips were prepared. The degree of browning of the prepared apple chips was shown through photography (FIG. 1). As can be seen from the results, the initial apple color was maintained most similarly in the 20% immersion liquid treatment group among the rubab juice treatment groups compared to other treatments. On the other hand, as the concentration of rubab juice increased, the reddish color of rubba juice remained, which prevented the anti-browning effect.
실시예Example 2: 동결건조 시 2: lyophilization 루바브Lubab 주스의 갈변 방지 효과 검토 Review the anti-browning effect of juice
씨부분을 제거한 사과를 슬라이스 낸 다음 루바브주스를 연속적으로 희석하여 농도별(No dipping & 10%, 20%, 30%, 40%, 50%)로 침지한 후 동결건조하여 사과칩을 제조하였다. 사과 칩의 갈변 정도는 도 2의 사진으로 나타내었다. 결과에서 알 수 있듯이 루바브 주스 처리군의 경우에는 농도에 상관없이 무처리군에 비해 매우 뛰어난 항 갈변 효과를 나타내면서 초기의 색을 유지하였다. 반면, 50% 이상의 침지액에 처리하였을 경우 루바브 주스의 붉은색이 잔존하는 경향을 보였다. 결국 동결건조하여 사과 칩을 제조할 시 루바브 주스 10% 희석액으로 처리하더라도 충분한 항 갈변 효과를 나타내었다.
Apple chips were prepared by slicing apples from which seeds were removed, then diluting rubab juice in successive concentrations (No dipping & 10%, 20%, 30%, 40%, 50%) and freeze drying. . The degree of browning of the apple chips is shown in the photograph of FIG. 2. As can be seen from the results, in the Rubba juice treatment group, the initial color was maintained while showing a very excellent anti-browning effect compared to the untreated group regardless of the concentration. On the other hand, when treated in more than 50% immersion liquid, the red color of the rub bar juice tended to remain. Eventually, the lyophilized apple chips produced sufficient anti-browning effect even when treated with 10% dilution of Rubba Juice.
실시예Example 3: 관능검사 3: sensory test
친환경 천연사과 칩를 이용한 사과 칩의 관능검사 결과는 하기 표 1과 같다. 30대의 남녀 직장인 30명을 대상으로 7점 평점법에 의해 사과 칩에 대한 미감 및 기호도를 테스트하였다: 1: 매우 나쁘다, 2: 나쁘다, 3: 조금 나쁘다, 4: 보통이다, 5: 조금 좋다, 6: 좋다, 7: 매우 좋다.Sensory test results of apple chips using eco-friendly natural apple chips are shown in Table 1 below. Thirty male and female workers in their 30s were tested for aesthetics and preference for apple chips by a 7-point grading method: 1: very bad, 2: bad, 3: a little bad, 4: moderate, 5: a little good, 6: Good, 7: Very good.
대조군에는 시판되는 종래의 사과 칩을, 그리고 본 발명에서 열풍건조에 의한 친환경 천연사과 칩과 동결건조에 의한 친환경 천연사과 칩을 색, 향, 맛, 조직감 및 전체적인 기호도를 평가하였다. In the control group, commercially available apple chips, and eco-friendly natural apple chips by hot-air drying and eco-friendly natural apple chips by lyophilization were evaluated for color, aroma, taste, texture and overall acceptability.
표 1에서 알 수 있는 바와 같이, 색과 향의 기호도에 있어서는 시판되는 사과 칩과 본 발명의 친환경 천연사과 칩과 큰 차이를 나타내지 않았으나, 맛과 조직감에 대한 기호도에서는 본 발명의 친환경 천연사과 칩이 더 좋은 기호도를 나타내었고, 열풍건조에 의한 친환경 천연사과 칩보다 동결건조에 의한 친환경 천연사과 칩이 더 좋은 기호도를 나타내었다. 전체적인 기호도에서도 기존 사과 칩에 비해 친환경 사과 칩이 더 높은 기호도를 나타내었다. As can be seen in Table 1, the color and flavor preferences did not show a significant difference between commercially available apple chips and the eco-friendly natural apple chips of the present invention, but the preference diagrams for the taste and texture of the eco-friendly natural apple chips of the present invention It showed better palatability, and eco-friendly natural apple chips by lyophilization showed better palatability than eco-friendly natural apple chips by hot air drying. In terms of overall acceptability, eco-friendly apple chips showed higher acceptability than conventional apple chips.
친환경 천연사과 칩By hot air drying
Eco-friendly Natural Apple Chips
친환경 천연사과 칩By lyophilization
Eco-friendly Natural Apple Chips
Claims (4)
(b) 상기 씨가 제거된 사과를 슬라이서를 이용하여 두께 2.20~3.00 mm로 슬라이스하는 단계;
(c) 비타민 C 용액과 루바브 주스를 혼합하여 제조된 갈변 방지용액에 슬라이스된 사과를 4~6분간 침지하는 단계; 및
(d) 침지 후 건조하는 단계를 포함하는 것을 특징으로 하는 갈변이 방지되고, 첨가물을 첨가하지 않은 친환경 천연사과 칩의 제조 방법.(a) washing the unprotected apple and removing the seed portion;
(b) slicing the apples from which the seeds are removed to a thickness of 2.20 to 3.00 mm using a slicer;
(c) immersing the sliced apple in a browning prevention solution prepared by mixing a vitamin C solution and rubab juice for 4 to 6 minutes; And
(d) a method of producing an environmentally friendly natural apple chip, wherein the browning is prevented, and the additive is not added.
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| KR1020100044856A KR20110125367A (en) | 2010-05-13 | 2010-05-13 | Method for producing environment-friendly apple chip and environment-friendly apple chip produced by the same |
| PCT/KR2011/003486 WO2011142593A2 (en) | 2010-05-13 | 2011-05-12 | Method for making eco-friendly apple chips, and eco-friendly apple chips made using the method |
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| KR1020100044856A KR20110125367A (en) | 2010-05-13 | 2010-05-13 | Method for producing environment-friendly apple chip and environment-friendly apple chip produced by the same |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109077112A (en) * | 2018-07-26 | 2018-12-25 | 天津科技大学 | The multiple fragrant prevent-browning of Cold-stored Apple Fruits protects hard fresh-cut slice processing method |
| KR102293223B1 (en) * | 2021-02-03 | 2021-08-25 | 농업회사법인삼도웰빙주식회사 | Manufacturing method of dried apple chips |
| KR102476209B1 (en) | 2022-06-07 | 2022-12-09 | 전봉순 | Apple chips containing nuts and manufacturing method of the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103976303B (en) * | 2014-05-15 | 2016-08-17 | 西华大学 | A kind of method that freezing chitosan moment overlay film color protection technology prepares the sweet crispy slice of Fructus Citri Limoniae |
| CN110463939A (en) * | 2019-08-29 | 2019-11-19 | 河北考力森生物科技有限公司 | A kind of oligopeptide apple products |
| CN112438376A (en) * | 2019-09-04 | 2021-03-05 | 山东农业大学 | High-flavonoid apple crisp chips and preparation method thereof |
| CN110584034A (en) * | 2019-09-17 | 2019-12-20 | 新疆农业职业技术学院 | Natural and clean Hami melon drying method |
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| JP3082980B2 (en) * | 1991-10-22 | 2000-09-04 | 株式会社セイワテクニクス | How to restore green color of stored browning plants |
| AUPQ598300A0 (en) * | 2000-03-03 | 2000-03-23 | Citrus Sensation Pty Ltd | Citrus fruit preservative |
| KR100398628B1 (en) * | 2000-08-21 | 2003-09-19 | 손석민 | Polyphenol oxidase activity inhibition composite containing rhubarb juice and antibrowsing method |
| KR20020032982A (en) * | 2000-10-28 | 2002-05-04 | 김일환 | Food additive using rhubarb extract and the product method and use of food additive |
| JP4455879B2 (en) * | 2001-08-30 | 2010-04-21 | ザ ニュージーランド インスティテュート フォー プラント アンド フード リサーチ リミティド | Preservation of fruits and vegetables |
| KR20090063605A (en) * | 2007-12-14 | 2009-06-18 | 문경시 | Process for making snak from apple |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109077112A (en) * | 2018-07-26 | 2018-12-25 | 天津科技大学 | The multiple fragrant prevent-browning of Cold-stored Apple Fruits protects hard fresh-cut slice processing method |
| CN109077112B (en) * | 2018-07-26 | 2022-02-08 | 天津科技大学 | Processing method of refrigerated apple fresh slices with fragrance, browning prevention and hardness preservation functions |
| KR102293223B1 (en) * | 2021-02-03 | 2021-08-25 | 농업회사법인삼도웰빙주식회사 | Manufacturing method of dried apple chips |
| KR102476209B1 (en) | 2022-06-07 | 2022-12-09 | 전봉순 | Apple chips containing nuts and manufacturing method of the same |
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| Publication number | Publication date |
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| WO2011142593A3 (en) | 2012-04-26 |
| WO2011142593A2 (en) | 2011-11-17 |
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