Peach compote and process for producing the same

Abstract

The present invention relates to a processed fruit of peach, and the processed fruit of peach of the present invention maintains crispy texture of peach, has high hardness, improves taste flavor, prevents browning, and improves storability.SOLUTION: The peach flesh hardness of the processed peach foods containing peach flesh and Vitamin C is 7000 to 13000g / mm2, which is confirmed to be highly preferred by consumers, so that the processed peach foods can be usefully used as very excellent peach foods.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a peach compote and a method for producing the same, and more specifically to a processed peach food product that has a crispy texture, excellent taste, flavor, aroma, color, storage stability, and palatability, and a method for producing the same. [Background technology]

[0002] Peach (Prunus persica L. Batsch) is a tall, deciduous tree in the Rosaceae family. It is a representative summer fruit and one of Korea's top five fruits. Peaches have a unique fragrance and sweet taste, are soft and juicy, and are rich in pectin, a vegetable dietary fiber, and vitamins, which help relieve constipation and purify the blood. Peaches are one of the fruits beloved worldwide for their juicy flesh, moderate sweetness and acidity, and pleasant texture. In addition, because they are rich in vitamins A and C and have a pleasant aroma, they are widely produced as sweetened or unsweetened beverages and are also used as flavorings in various foods.

[0003] Peaches are soft and juicy, and contain esters of malic acid, citric acid, and caprylic acid, as well as acetaldehyde, giving them a unique peach aroma. White peaches contain the glycoside pigment cyanidin, while yellow peaches contain carotenoid pigments such as β-carotene, zeaxanthin, and cryptoxanthin, especially β-carotene, which makes them a source of vitamin A.

[0004] Peaches are also known to be effective in detoxifying nicotine in the body, fighting cancer, preventing aging, whitening the skin, quenching thirst, relieving fatigue, and relieving hangovers. Peaches are particularly sweet, making them a popular summer fruit. They contain malic acid and citric acid, as well as dietary fiber and various vitamins. Their high water content helps to brighten the skin and prevent aging. Peaches are particularly effective in providing nutrients to dull skin, making it smooth and moisturized. They are also known to be highly effective in relieving fatigue, regenerating and strengthening liver cells, preventing liver function decline, and, by removing cholesterol dissolved in the blood, purifying the blood if consumed regularly.

[0005] However, peaches have a poor shelf life due to their soft flesh, which easily softens in the hot summer months. Because 10-30% of peaches are wasted during distribution, temporary shipments during the harvest season are unavoidable, leading to severe price fluctuations. Therefore, there is an urgent need to develop diverse processing methods to stabilize prices and increase added value. Most research using peaches focuses on analyzing the components and functionality of fresh peaches, improving the shelf life of fresh peaches, and how they change during storage. Some research using peaches has focused on fermented peach liquor and peach beverages, but research and development of high-added-value processed products is still in its infancy compared to other fruits.

[0006] In recent years, the cultivation area and production volume of peaches have been steadily increasing, leading to predictions of an overproduction of peaches, but the rate of peach processing has been steadily declining since 2000, remaining at less than 1%. Therefore, in order to improve utilization and expand consumption of peaches, which are expected to be overproduced and have a low processing rate, it is necessary to develop suitable processing methods and peach processed foods that can meet consumer preferences and increase product utilization.

[0007] Under these circumstances, the present inventors have conducted research to develop a processed peach food that maintains the crisp texture and firmness of peaches, improves flavor, prevents browning, and improves storage stability, and as a result, have completed the present invention. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Korean Patent Publication KR10-2023-0121346 Summary of the Invention [Problem to be solved by the invention]

[0009] The present invention has been made in view of the above circumstances, and its object is to provide a processed peach food containing peach pulp, wherein the hardness of the peach pulp in the processed peach food is 7000 to 13000 g / mm 2 The present invention aims to provide a processed peach food characterized by the following: [Means for solving the problem]

[0010] The advantages and features of the present invention, as well as methods for achieving them, will become apparent from the following detailed description of the embodiments in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, and may be embodied in various different forms. However, the present embodiments are provided to complete the disclosure of the present invention and to allow those skilled in the art to fully understand the scope of the present invention, and the present invention is defined only by the scope of the claims.

[0011] The terms used in this specification are for the purpose of describing the embodiments and are not intended to limit the present invention. In this specification, the singular includes the plural unless otherwise specified. The terms "comprises" and / or "comprising" used in this specification do not exclude the presence or addition of one or more other elements other than the elements listed. The same reference numerals refer to the same elements throughout this specification, and "and / or" includes each and every combination of one or more of the listed elements. Even if "first," "second," etc. are used to describe various elements, these elements are not limited by these terms. These terms are used merely to distinguish one element from another. Therefore, it goes without saying that a first element referred to below may also be a second element within the technical spirit of the present invention.

[0012] Unless otherwise defined, all terms (including technical and scientific terms) used in this specification are used in the sense that they can be commonly understood by those skilled in the art to which the present invention belongs. Furthermore, terms defined in commonly used dictionaries are not to be interpreted ideally or excessively unless they are clearly and specifically defined.

[0013] The present invention relates to a processed peach food, and the hardness of the peach pulp in the processed peach food is 7000 to 13000 g / mm 2 This processed peach food is characterized by the fact that within this range, the unique texture of the peach is reproduced and a high level of palatability is demonstrated. Outside this range, the peach flesh becomes mushy or hard, resulting in a decrease in palatability, including the texture and taste.

[0014] The peach processed food of the present invention contains peach pulp and vitamin C, and the hardness of the peach pulp is 7000 to 13000 g / mm 2 It can be characterized in that:

[0015] Conventionally, peach processed foods that have been distributed have been products that are mainly focused on shelf life and sweetness, and have not been able to utilize the unique texture of peaches. The present inventors have conducted extensive research and development to improve this and provide highly palatable peach processed foods, and as a result, have found that the hardness of peach pulp in peach processed foods is 7000 to 13000 g / mm 2 It was confirmed that when vitamin C is contained, the peach raw material maintains excellent texture and hardness and exhibits excellent palatability. The hardness of the peach raw material for producing the peach processed food of the present invention is 7000 to 13000 g / mm 2 You can choose from the above.

[0016] Anti-browning agents that can be added to foods include citric acid, ethylenediaminetetraacetic acid (EDTA), phytic acid, tartaric acid, sulfates, and brine. However, adding vitamin C to the processed peach foods of the present invention is effective in maintaining the texture, hardness, and color.

[0017] The processed peach food may further contain purified water and sugar.

[0018] The peach processed food may be characterized by containing 60 to 70 parts by weight of peach pulp, 20 to 30 parts by weight of purified water, 5 to 10 parts by weight of sugar, and 1 to 5 parts by weight of vitamin C, and is highly palatable within the above ranges.

[0019] The peach pulp may be characterized as including a plurality of peach pieces formed by cutting the peach raw material vertically.

[0020] The peach pulp includes a plurality of peach pieces formed by cutting the peach raw material only in the vertical direction. Specifically, the peach pulp includes a plurality of peach pieces cut radially from the central axis of the peach raw material, and the cutting direction of the peach raw material is the vertical direction of the peach raw material. The peach pieces may be 1 / 12 pieces.

[0021] The cutting of the peach raw material does not involve horizontal cutting.

[0022] In one embodiment of the present invention, a comparison was made between peach flesh cut vertically, peach flesh cut horizontally once, and peach flesh cut twice. The result showed that peach flesh cut only vertically exhibited excellent texture, firmness, crispness, appearance, and taste. The stem and navel parts of the flesh are high in fiber and relatively low in water content, so cutting the flesh vertically and then eating it minimizes the amount of fiber in these parts while allowing the consumption of the most juicy parts of the fruit, resulting in an excellent texture and taste.

[0023] The peach pulp of the peach processed food is obtained by peeling and cutting peach raw materials, and the peeling and cutting can be characterized as being performed physically using equipment.

[0024] The processed peach food may be characterized by being packaged in a vinyl bag.

[0025] The material of the vinyl bag may include one or more selected from the group consisting of polyethylene (PE), low-density polyethylene (LDPE), high-density polyethylene (HDPE), and polypropylene (PP).

[0026] The thermal conductivity of the vinyl pack may be 0.1 to 0.6 W / m·K.

[0027] The thickness of the vinyl pack may be characterized as being 20 μm to 100 μm.

[0028] In another specific example of the present invention, it was confirmed that the use of the vinyl pack of the present invention resulted in higher adhesiveness, elasticity, stickiness, chewiness and cohesion than the canned (Comparative Example 9) and bottled (Comparative Example 10) products manufactured using different packaging methods of the present invention.

[0029] In another specific example of the present invention, it was confirmed that the hardness value was up to 5.97 times higher when using the vinyl pack of the present invention compared to canned (Comparative Example 9) and bottled (Comparative Example 10) products manufactured using different packaging methods of the present invention.

[0030] The processed peach food of the present invention can be characterized by having a crispy texture.

[0031] The processed peach food of the present invention can be characterized by having an excellent texture, which can include adhesiveness, elasticity, stickiness, crunchiness, and cohesion.

[0032] The processed peach food of the present invention can be characterized by a high total polyphenol content and a high total flavonoid content.

[0033] In a specific example of the present invention, the total polyphenol content of the peach processed food produced by the production method of the present invention was confirmed to be 590 to 600 μg / g, which was confirmed to be up to 14.5 times or more compared to the comparative example.

[0034] In another specific embodiment of the present invention, the total flavonoid content of the peach processed food produced by the production method of the present invention was confirmed to be 1.8 to 2 μg / g, which was confirmed to be up to 1.19 times more than that of the comparative example.

[0035] In the processed peach food of the present invention, substantially no Escherichia coli is detected.

[0036] In a specific example of the present invention, it was confirmed that the processed peach food of the present invention had no detectable E. coli (0 CFU / g).

[0037] It was confirmed that the peach processed food of the present invention is excellent in overall taste, aroma, color, texture, and overall preference. It was confirmed that the peach processed food has a rich peach-specific taste and aroma, is prevented from browning, and has a crispy texture, resulting in a high overall preference.

[0038] The present invention also provides a method for producing a processed peach food, which includes the steps of: i) adding a first mixture containing vitamin C to peach pulp; ii) packaging the peach pulp in a vinyl bag; and iii) pasteurizing the peach pulp. The hardness of the peach pulp in the processed peach food is 7000 to 13000 g / mm. 2 The present invention provides a method for producing a processed peach food, which is characterized by:

[0039] More specifically, the method for producing a processed peach food includes the steps of: i) peeling and cutting peaches; ii) adding a first mixture containing vitamin C to the peeled and cut peach flesh; iii) packaging the peach in a vinyl bag; iv) pasteurizing the peach; and v) cooling the peach. The hardness of the peach flesh of the processed peach food is 7000 to 13000 g / mm. 2 The present invention provides a method for producing a processed peach food, which is characterized by:

[0040] The present invention may include a step of washing peaches before peeling and dividing them into portions, and the washing may be performed with purified water containing dissolved sodium bicarbonate, the sodium bicarbonate being 1 to 5 (w / w)%, more specifically 1 to 3 (w / w)%. The sodium bicarbonate of the present invention is non-toxic and has functions such as penetration, diffusion, and swelling, so it can swell mold cell walls to sterilize the peaches and wash them at the same time.

[0041] Peeling and cutting of the peaches of the present invention can be performed physically using equipment, and the peeling of the peaches can be performed by mechanical peeling rather than chemical treatment, by separating the peach skin from the peach pulp.

[0042] The peach pulp may be characterized as including a plurality of peach pieces formed by cutting the peach raw material vertically.

[0043] The peach pulp includes a plurality of peach pieces formed by cutting the peach raw material only in the vertical direction. Specifically, the peach pulp includes a plurality of peach pieces cut radially from the central axis of the peach raw material, and the cutting direction of the peach raw material is the vertical direction of the peach raw material. The peach pieces may be 1 / 8 to 1 / 14 pieces, and in one embodiment of the present invention, 1 / 12 pieces are used.

[0044] The cutting of the peach raw material does not include cutting in the horizontal direction.

[0045] The first mixture containing vitamin C was added to the peeled and cut peach flesh to prepare a second mixture, peach compote.

[0046] The first mixture may further include purified water and sugar.

[0047] The second mixture contains 60 to 70 parts by weight of peach pulp, 20 to 30 parts by weight of purified water, 5 to 10 parts by weight of sugar, and 1 to 5 parts by weight of vitamin C, and can have excellent taste, aroma, texture, and palatability.

[0048] The packaging (inner packaging) of the present invention may be a vinyl bag, and the material of the vinyl bag may include one or more selected from the group consisting of polyethylene (PE), low-density polyethylene (LDPE), high-density polyethylene (HDPE), and polypropylene (PP).

[0049] The packaged peach processed food was pasteurized. The pasteurization may be performed at 85 to 95°C, more specifically, but not limited to, 90°C. Pasteurization refers to removing microorganisms such as pathogens, heat-resistant spoilage bacteria, and spoilage bacteria by heating at a low temperature of 100°C or less.

[0050] If the pasteurization temperature is lower than 85°C, the efficiency of microbial removal may decrease, and if the temperature is higher than 95°C, the peach flesh may become mushy, making it difficult to maintain its crisp texture.

[0051] The processed peach food product was subjected to a cooling and drying step after sterilization. The cooling can be performed at a temperature of 30 to 40° C. The cooling time can be 5 to 15 minutes, more specifically, 7 to 13 minutes.

[0052] The vinyl pack has a higher thermal conductivity than a bottle and allows for quicker sterilization and cooling, which is thought to improve the quality of processed peach foods, including the texture and firmness of the peaches.

[0053] The drying may be performed at room temperature for 3 to 10 days, more specifically, for 5 to 7 days, but is not limited thereto.

[0054] The method for producing a processed peach food product of the present invention may further include a step of performing a metal detection test and outer packaging after the step of (v).

[0055] The metal detection test evaluates the detection of iron (Fe) and stainless steel (SUS), with Fe not being detected to be 2mmφ or more and SUS not being detected to be 3mmφ or more. After that, the outer packaging can be done using secondary cardboard materials, and the processed peach food can be stored and warehousing. [Effects of the Invention]

[0056] The present invention provides a processed peach food and a method for producing the same. More specifically, the processed peach food of the present invention maintains the crispy texture of peaches, has high hardness, improves flavor, prevents browning, and improves storage stability, and has been confirmed to be highly popular among consumers, making it useful as an excellent peach food. [Brief explanation of the drawings]

[0057] [Figure 1]1 is a diagram showing the manufacturing process of the processed peach food of the present invention. [Figure 2] FIG. 1 is a photograph of a prototype of a peach processed food product produced by the production method of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0058] The present invention will now be described in more detail with reference to the following examples and experimental examples. However, the scope of the present invention is not limited to the following examples and experimental examples, and includes modifications of the technical ideas equivalent thereto.

[0059] Production example 1. Production of peach processed food FIG. 1 is a flowchart showing a method for producing a processed peach food product using peaches according to an embodiment of the present invention.

[0060] The peach processed food can be produced in the form of compote, and the production of the peach compote includes the steps of washing peaches, peeling and cutting the peaches, adding the first mixture and packaging it internally, sterilizing, cooling, drying, metal detection testing and packaging it externally.

[0061] 1-1. Peach selection and washing stage Peaches are those within two weeks of harvest that have a hardness of 7,000 to 13,000 g / mm 2 I selected the above.

[0062] The peach washing step is a step of washing the peaches after preparing them. After preparing the peaches, the peaches were washed with purified water containing dissolved sodium bicarbonate (NaHCO3) at a concentration ranging from 1 to 3 (w / w)%.

[0063] Sodium bicarbonate is also used as a food additive, is non-toxic, and has functions such as penetration, diffusion, and swelling. In the present invention, by washing peaches with sodium bicarbonate, the cell walls of mold can be expanded, thereby sterilizing and washing the peaches at the same time.

[0064] 1-2. Peel and cut the peaches into equal parts Peeling peaches is a step of separating the peach skin from the peach pulp. The peach skin and peach pulp can be separated from the washed peaches. The peeling can be performed by machine rather than chemical peeling.

[0065] 1-3. Adding the mixture and packaging The first mixture was added to the peeled and diced peaches to prepare a second mixture (peach compote). The first mixture contained purified water, sugar, and vitamin C. The second mixture was prepared by adding the first mixture to the peach pulp and mixing. More specifically, the second mixture contained 68% (w / w) peaches, 22% (w / w) purified water, 7% (w / w) sugar, and 3% (w / w) vitamin C.

[0066] The product is then packaged (inner packaging). The packaging uses a material containing polyethylene (PE). Stability testing of the packaging material has confirmed its safety in a variety of leaching solutions (water, 4% acetic acid, n-heptane): lead content is less than 1 mg / L, potassium permanganate consumption is less than 10 mg / L, 1-hexene and 1-octene contents are less than 3 mg / L and 15 mg / L, and benzophenone content is less than 0.6 mg / L. After packaging, the product is sealed with a horizontal band sealer and the sell-by date is stamped on it.

[0067] 1-4. Sterilization stage The packaged peach processed food was sterilized at 90±5°C, a temperature lower than the sterilization temperature of 121°C, for 15 to 25 minutes. The low-temperature sterilization method involved heating at a low temperature of 100°C or less to remove microorganisms such as pathogenic bacteria, heat-resistant spoilage bacteria, and spoilage bacteria.

[0068] 1-5. Cooling stage The sterilized peach processed food was cooled at a temperature of 30 to 40° C. The cooling time was 10±3 minutes, and the food was quickly cooled with water.

[0069] 1-6. Drying stage To remove the moisture, the film was dried at room temperature for 3 to 10 days.

[0070] 1-7. Metal detection test and outer packaging stage The metal detection test evaluated the detection of iron (Fe) and stainless steel (SUS). Fe was set to be no more than 2mmφ, and SUS was set to be no more than 3mmφ.

[0071] The peach processed food was then packaged using cardboard secondary materials and stored in warehouse.

[0072] 1-8. Preparation of Examples and Comparative Examples Using the same peach raw material, the following Examples and Comparative Examples were prepared according to the same Preparation Examples 1-1 to 1-7, with some changes to the conditions. The remaining steps were the same as in the Preparation Examples.

[0073] [Table 1]

[0074] Experimental Example 1: Measuring the texture of processed peach foods 1-1. Comparative evaluation of peach flesh texture The texture of the peach processed foods prepared in Examples 1 and 2 and Comparative Examples 1 to 6 was measured.

[0075] The texture was evaluated in terms of adhesiveness, springiness, stickiness, chewiness and cohesiveness.

[0076] As a result, in the texture evaluation including adhesiveness, elasticity, stickiness, chewiness and cohesiveness, it was confirmed that the results of Examples 1 and 2 were higher than those of Comparative Examples 1 to 6, as shown in Table 2.

[0077] [Table 2]

[0078] 1-2. Comparative evaluation of the texture of peach processed foods according to packaging method In the present invention, a polyethylene (PE)-containing plastic bag was used for the inner packaging of the mixture containing peach pulp. The textures of the same peach pulp packaged in a can (Comparative Example 9) and a bottle (Comparative Example 10) using different packaging methods were measured and compared.

[0079] As a result, as shown in Table 3, it was confirmed that the texture was better in the order of packed, bottled, and canned. More specifically, it was confirmed that the pack of the present invention had higher adhesiveness, elasticity, stickiness, chewiness, and cohesiveness than the canned and bottled versions.

[0080] [Table 3]

[0081] Experimental Example 2: Measuring the hardness of processed peach foods 2-1. Comparative evaluation of peach flesh firmness Fruit firmness is an important measure as it affects the crispness of the fruit.

[0082] The hardness of the peach flesh was measured using the peach processed foods prepared in Examples 1 and 2 and Comparative Examples 1 to 6.

[0083] As a result, as shown in Table 4 below, it was confirmed that the peach processed food of the present invention (Examples 1 and 2) maintained the highest hardness, which was up to about 2.3 times higher than the comparative example.

[0084] [Table 4]

[0085] 2-2. Comparative evaluation of the hardness of peach processed foods according to packaging method In the present invention, a polyethylene (PE)-containing vinyl bag was used for the inner packaging of the mixture containing peach pulp. The hardness of the same peach pulp packaged in a can (Comparative Example 9) and a bottle (Comparative Example 10) using different packaging methods was measured and compared.

[0086] As a result, as shown in Table 5, it was confirmed that the hardness was up to 5.97 times higher when using the pack of the present invention compared to canned and bottled products.

[0087] [Table 5]

[0088] Experimental Example 3: pH measurement of peach processed foods The pH of the peach processed food was measured using a pH meter. After homogenizing the entire sample, 50 mL was taken and used as the test solution. The pH of the test solution was measured, and this was repeated three times to calculate the average value.

[0089] As a result, as shown in Table 6, it was confirmed that the pH value increased slightly in the order of canned, bottled, and packaged.

[0090] [Table 6]

[0091] Experimental Example 4: Measuring the sugar content of processed peach foods The sugar content was measured using a refractometer. The pulp in the sample was squeezed to prepare a test solution. The sugar content was measured for a peach pulp cut only vertically (Example 1) compared to a peach pulp cut vertically and then cut horizontally once more (Comparative Example 1) and a peach pulp cut vertically and then cut horizontally three times more (Comparative Example 2), which were produced using different cutting methods. The sugar content was also measured for processed peach foods produced using different packaging methods of the present invention: packed peach (Example 1), canned peach (Comparative Example 9), and bottled peach (Comparative Example 10). Each measurement was repeated three times, and the average value was calculated.

[0092] As a result, as shown in Table 7, it was confirmed that the sugar content was lower when the peach flesh was cut only vertically (Example 1) than when it was cut vertically and then cut horizontally once more (Comparative Example 1) and when it was cut horizontally three times more (Comparative Example 2). It was also confirmed that the sugar content increased in the order of canned, bottled, and packaged, with the lowest sugar content being the packaged peach processed food, confirming that the sugar content had decreased.

[0093] [Table 7]

[0094] Experimental Example 5: Measurement of total polyphenol and total flavonoid contents in peach processed foods The total polyphenol and total flavonoid contents of packaged (Example 1), canned (Comparative Example 9), and bottled (Comparative Example 10) peach processed foods produced using different processing methods of the present invention were measured. Measurements were repeated three times, and the average values ​​were calculated.

[0095] As a result, as shown in Tables 8 and 9, it was confirmed that the total polyphenol and total flavonoid contents were highest in packaged, bottled, and canned products, in that order. In other words, the peach processed food products with the highest total polyphenol and total flavonoid contents were those packaged in a package.

[0096] [Table 8]

[0097] [Table 9]

[0098] This indicates that the peach processed food produced by the production method of the present invention has the highest total polyphenol and total flavonoid contents and also has excellent antioxidant activity.

[0099] Experimental Example 6: Analysis of Escherichia coli content in processed peach foods The E. coli contents of packaged (Example 1), canned (Comparative Example 9), and bottled (Comparative Example 10) peach processed foods produced using different processing methods of the present invention were measured.

[0100] As a result, as shown in Table 10, it was confirmed that no E. coli was detected.

[0101] [Table 10]

[0102] Experimental Example 7: Sensory evaluation of peach processed foods The evaluation method used a 7-point scale (1: dislike, 4: neither good nor bad, 7: very good) and included five items: taste, aroma, color, texture, and overall preference.

[0103] As a result, it was confirmed that the peach processed food (Example) prepared according to the example of the present invention was excellent in overall taste, aroma, color, texture, and overall preference, as shown in Table 11. More specifically, it was confirmed that the peach processed food of the present invention has a rich, distinctive peach taste and aroma, is prevented from browning, and has a crispy texture, resulting in a high overall preference.

[0104] [Table 11]

[0105] The peach processed food produced by the production method of the present invention maintains the crisp texture of peaches, has high hardness, reduces sugar content, improves flavor, prevents browning, and improves storage stability, making it useful as an excellent peach food that is highly popular among consumers.

[0106] Although the embodiments of the present invention have been described above, the present invention is not limited to the above embodiments, and can be manufactured in various different forms. Those skilled in the art will understand that the present invention can be embodied in other specific forms without changing the technical spirit or essential features of the present invention. Therefore, the above-described embodiments should be understood as illustrative in all respects and not restrictive.

[0107] The measurements of hardness and texture in Experimental Examples 1 and 2 were carried out as follows: A texture analyzer (manufacturer: Zwick Roell, Germany, model name: 500N Zwicki) was used to measure the hardness, adhesiveness (Nmm), elasticity, and stickiness (g / mm 2 ), chewability (g / mm 2 The peach sample was placed in the center of the base plate and compressed under the conditions shown in Table 12 below.

[0108] [Table 12]

[0109] The sample was compressed twice using a probe and the texture was measured as shown in Table 12. This was repeated five times and the average value was calculated.

Claims

1. A processed peach food product comprising peach pulp and vitamin C, wherein the hardness of the peach pulp in the processed peach food product is 7000 to 13000 g / mm ２ It is a processed peach food.

2. 2. The peach processed food according to claim 1, further comprising purified water and sugar.

3. 2. The processed peach food according to claim 1, wherein the peach pulp comprises a plurality of peach pieces formed by cutting the peach raw material vertically.

4. The peach processed food according to claim 3, characterized in that the peach pulp is obtained by peeling and cutting peach raw material, and the peeling and cutting are physically performed using equipment.

5. 2. The peach processed food according to claim 1, wherein the total polyphenol content of the peach processed food is 570 to 620 μg / g.

6. 2. The peach processed food according to claim 1, wherein the total flavonoid content of the peach processed food is 1.8 to 2.2 μg / g.

7. 2. The peach processed food according to claim 1, wherein the Escherichia coli is not detected at 0 CFU / g.

8. 2. The processed peach food according to claim 1, wherein the processed peach food has a crispy texture.

9. 2. The peach processed food according to claim 1, wherein the peach processed food has the natural taste, aroma and color of peach.

10. 2. The peach processed food according to claim 1, wherein the peach processed food is packaged in a plastic bag containing at least one material selected from the group consisting of polyethylene (PE), low-density polyethylene (LDPE), high-density polyethylene (HDPE), and polypropylene (PP).

11. 11. The peach processed food according to claim 10, wherein the thermal conductivity of the vinyl pack is 0.1 to 0.6 W / m·K.

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