KR0130434B1 - Persimmon jam and processing method of it - Google Patents
Persimmon jam and processing method of itInfo
- Publication number
- KR0130434B1 KR0130434B1 KR1019940012166A KR19940012166A KR0130434B1 KR 0130434 B1 KR0130434 B1 KR 0130434B1 KR 1019940012166 A KR1019940012166 A KR 1019940012166A KR 19940012166 A KR19940012166 A KR 19940012166A KR 0130434 B1 KR0130434 B1 KR 0130434B1
- Authority
- KR
- South Korea
- Prior art keywords
- persimmon
- frozen
- sugar
- composition
- pectin
- Prior art date
Links
- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 132
- 244000055850 Diospyros virginiana Species 0.000 title description 2
- 238000003672 processing method Methods 0.000 title 1
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 114
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 45
- 235000000346 sugar Nutrition 0.000 claims abstract description 45
- 239000000203 mixture Substances 0.000 claims abstract description 39
- 235000010987 pectin Nutrition 0.000 claims abstract description 24
- 229920001277 pectin Polymers 0.000 claims abstract description 24
- 239000001814 pectin Substances 0.000 claims abstract description 24
- 239000007787 solid Substances 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 150000008163 sugars Chemical class 0.000 claims abstract description 6
- 239000007864 aqueous solution Substances 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 34
- 238000004519 manufacturing process Methods 0.000 claims description 17
- 239000002994 raw material Substances 0.000 claims description 14
- 235000020357 syrup Nutrition 0.000 claims description 9
- 239000006188 syrup Substances 0.000 claims description 9
- 238000010257 thawing Methods 0.000 claims description 9
- 235000009508 confectionery Nutrition 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000001727 glucose Nutrition 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 2
- -1 etc.) 39.0-59.0Wt% Substances 0.000 claims 1
- 241000723267 Diospyros Species 0.000 abstract description 21
- 238000010438 heat treatment Methods 0.000 abstract description 6
- 238000003756 stirring Methods 0.000 abstract description 4
- 239000000243 solution Substances 0.000 abstract description 3
- 238000004043 dyeing Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 238000007654 immersion Methods 0.000 description 9
- 238000003795 desorption Methods 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 238000013329 compounding Methods 0.000 description 4
- 235000008504 concentrate Nutrition 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 241000209094 Oryza Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 229920003023 plastic Polymers 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 3
- 229920002554 vinyl polymer Polymers 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000000498 cooling water Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000052343 Dares Species 0.000 description 1
- 206010014405 Electrocution Diseases 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 239000012166 beeswax Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
Classifications
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/032—Citric acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5072—Pectine, pectinate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
Landscapes
- 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)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
첨부 도면은 이 발명에 의한 냉동감퓨레 및 냉동곶감의 제조공정을 나타낸다.The accompanying drawings show a process for producing frozen persimmon puree and frozen persimmon according to the present invention.
이 발명은 감(떫은 감, 단감, 연시) 및 곶감을 주원료로 하는 감잼조성물 및 그 제조방법에 관한 것으로, 좀더 상세히 설명하면, 영양분이 풍부하고 고유의 독특한 향미를 가지는 감을 냉동 감퓨레와 냉동 곶감으로 제조하고 이를 원료로서 단독으로, 혹은 혼합하여 곶감과육이 살아 있고 곶감의 특이한 풍미가 조화를 이루는 감잼을 제조함을 특정으로 하는 감잼조성물 및 그 제조방법에 관한 것이다.The present invention relates to a persimmon jam composition consisting of persimmon (yield persimmon, sweet persimmon, new year) and dried persimmon and the method of manufacturing the same, more specifically, persimmon frozen persimmon and frozen persimmon rich in nutrients and having a unique unique flavor The present invention relates to a persimmon jam composition and a method of manufacturing the same, wherein the persimmon fruit is alive and the persimmon flavor of the persimmon is harmonized by being produced alone or mixed as a raw material.
감은 비타민 A와 C 그리고 칼륨이 풍부하여 식품영양학상 가치가 높은 과실이나 많은 양의 섬유소를 함유하고 있고, 떫은 맛을 내는 탄닌성분이 많이 가공할때 식감이 나쁘고, 유효성분이 적어 가공적성이 좋지 않다.Persimmons are rich in vitamins A, C and potassium, and contain high amounts of fruit or high fiber in food nutritional value, and have a poor texture when processed with abundant astringent tannins. .
따라서, 이 발명은 감을 주원료로 하여 떫은 맛이 나지 않고 감의 영양성분의 소질을 최소화하며 바름성및 색상이 우수하고 곶감과육이 살아 있어 고급스러운 프리저브타입의 감잼조성물을 제조할 수 있는 방법을 제공하는데 그 목적이 있으며, 통상의 방법으로 탈삽시킨 감을 절단, 브랜칭, 파쇄한 후 효소처리후 냉동하여 제조한 냉동감 퓨레로 제조하고 시장에서 유동중인 곶감을 꼭지와 씨를 제거한 후 커팅기로 잘게 썰어 설탕물에 침지하여 조직을 부드럽게 연화시킨 후 냉동하여 냉동곶감을 제조한다.Therefore, the present invention is a persimmon as a main raw material does not have a bitter taste, minimizing the quality of the nutritional components of the persimmon, excellent colorability and color and alive persimmon flesh to produce a luxurious freeze-dried gamjam composition The purpose of the present invention is to provide a frozen persimmon puree prepared by cutting, branching and crushing the persimmon degreased in a conventional manner, and frozen after enzymatic treatment. It is immersed in water to soften the tissue and then frozen to prepare frozen dried persimmon.
이렇게 제조된 냉동감 원료를 해동하여 배합조에 일정비율로 넣고 설탕, 포도당, 물엿, 올리고당 등 당류와 펙틴을 첨가한 후 농축조에서 농축한 후 선별, 구연산 첨가, 살균, 충전 및 냉각의 순으로 감잼조성물을 제조하는데 그 특정이 있다. 감은 현재 식용이 대부분이며, 자연건조시겨 만든 곶감이 전래되어 있고, 떫은맛을 없애기 위한 탈삽기술이 공지되어 있다.The frozen persimmon raw material thus prepared is thawed and added to a mixing tank at a ratio, and sugars, glucose, syrup and oligosaccharides are added to sugar and pectin, and concentrated in a concentration tank, followed by selection, citric acid addition, sterilization, filling and cooling. There is a particular in manufacturing. Persimmons are mostly edible at present, and dried persimmons made with natural dried persimmons have been introduced, and desorption techniques for removing astringent taste are known.
또한, 특허공개공번 87-2771(한국)에 의하면 떫은 감을 탈삽, 전처리 후 설탕첨가 및 9℃ 이상에서 90분 가열농축하는 간단한 방법으로 감잼을 제조하는 기술이 공개되어 있으며, 특허 공고공번 93-3885(한국)에서는 감을 농축물로 제조한 뒤 설탕, 소금, 식초 및 향신료등으로 조미하여 감케찹을 제조하는 기술이 공개되어 있다.In addition, Korean Patent Publication No. 87-2771 (Korea) discloses a technique for preparing persimmons by a simple method of degreasing a thin persimmon, adding sugar after pretreatment, and heating and concentrating at 90 ° C. for more than 90 minutes. Patent Publication No. 93-3885 In Korea, a technique for preparing persimmons is made from concentrates and then seasoned with sugar, salt, vinegar and spices.
또 특허공개공번 92-7557(한국)에서는 곶감만을 이용하여 분쇄균질화하고 설탕, 물엿, 봉밀 등을 넣고 농축한 점성 내지는 반고체상의 식품재료를 제조하는 기술이 공지되어 있다.In addition, Korean Patent Application Publication No. 92-7557 (Korea) discloses a technique for preparing a viscous or semi-solid food material concentrated by pulverizing and homogenizing using only persimmon and adding sugar, starch syrup and beeswax.
여기서 위 특허공개공번 87-2771(한국)의 방법에서는 감잼을 제조할 때 농축방법이 90℃ 이상으로 90분 가열한다.Here, in the method of Korean Patent Publication No. 87-2771 (Korea), the concentration method is heated to 90 ° C. or more for 90 minutes when preparing the jam.
이는 훨씬 낮은 온도에서 감압농축하는 이 발명의 방법에 비해 영양소 파괴는 물론 색상, 향미등의 열화를 초래할 수 있다.This can lead to nutrient destruction as well as deterioration of color, flavor and the like compared to the method of the present invention which concentrates under reduced pressure at much lower temperatures.
특히 비타민 C의 파괴도 우려된다.In particular, the destruction of vitamin C is also concerned.
또한, 원료의 관리상 언제든지 동일한 조건으로 생산이 어렵다.In addition, production is difficult under the same conditions at any time in the management of raw materials.
따라서, 이 발명의 방법은 일단 진처리하여 냉동하여 두고 사용할때 해동하는 방법으로 4계절 언제든지 동일한 원료상태로 감잼을 제조하는 것이 가능하다. 위 특허공개공번 87-2771의 방법의 기술적 수준은 떫은 감에 한정하여 공기의 탈삽기술이 아닌 별도로 안출한 탈삽방법으로 탈삽한 감을 온수(40-50℃)에 침지 후 믹서로 갈아 설탕을 가하고 가열농축한 방법으로, 간단하여 잼의 형대보다는 가당한 감농축물로서이 발명의 감잼조성물과 그 제조방법이 전혀 다르다.Therefore, the method of the present invention can be prepared in the same raw material state at any time in four seasons by the method of thawing when it is used after it has been frozen and frozen. The technical level of the above method of Patent Publication No. 87-2771 is limited to a thin persimmon, and the persimmon extracted by a separate desorption method, not by air desorption technology, is immersed in hot water (40-50 ℃), and then added to sugar and heated with a mixer. In a concentrated manner, the persimmon jam composition of the present invention is completely different from the persimmon jam composition of the present invention as a simple persimmon concentrate rather than the shape of the jam.
그리고 위 특허공고공번 93-3885는 감캐찹의 제조방법에 관한 것이고, 위 특허궁개 92-7557는 곶감만 이용한 식품재료이므로 이 출원 특허와 기술적인 연관이 없다.In addition, the Patent Publication No. 93-3885 relates to a method for producing persimmon chopped, and the patent palatal 92-7557 is a food material using only persimmon, so there is no technical relationship with this patent.
단, 위 특허공개 92-7557의 곶감전처리시 침지공정은 30-50℃의 물에 실시하며 분쇄를 용이하게 하기 위함이 목적이나, 이 발명에서 침지는 5-15%(w/w)의 설탕용액에서 실시하며, 이는 잼제조시 당침이 용이해져 좋은 식감의 잼을 만들기 위함과 냉동 및 해동효율을 높이기 위함이 목적이다.However, the dipping process in the capillary electrocution treatment of the above patent publication 92-7557 is carried out in water of 30-50 ℃ and for the purpose of facilitating crushing, in this invention 5-15% (w / w) sugar This is done in solution, and this is to make jam with good texture, and to improve freezing and thawing efficiency.
따라서, 조건과 목적이 완전히 다르기 때문에 기술적 연관이 없다.Therefore, there is no technical connection because the conditions and purposes are completely different.
본 발명을 실시함에 있어서 먼저 감의 냉동퓨레의 제조는 첨부도면과 같은 공정으로 실시한다.In carrying out the present invention, first, the production of frozen puree of persimmon is carried out in the same process as the accompanying drawings.
감은 국내산감(떫은 감, 단감, 연시)중 병충해과, 미숙과를 적절히 선별하고, 수세 후 떫은 감의 경우에는 공지의 탈삽방법(온탕탈삽, 알코올탈삽, 이산화탄소탈삽 등)으로 탈삽시킨 후 사용하고 단감은 그대로 사용하며 껍질과 씨를 제거한다.Persimmons should be screened appropriately for pests and immature fruit from domestic persimmons (young persimmons, sweet persimmons, and new year). Use as is and remove the shells and seeds.
이렇게 전처리가 끝난 원료는 가로, 세로 적당한 크기(약 1-4cm)로 세절한 후 브랜칭 및 냉각시킨 후 쵸파로 마쇄하여 퓨레상태로 만든다.The pretreated raw materials are cut into small, horizontal and vertical moderate sizes (about 1-4 cm), branched and cooled, and then ground into chopper to make puree.
그리고 연시의 경우에 껍질과 씨를 제거하기 위해 펄프피니셔(pulpfinisher)로 과육을 분리한 후 브래칭과 냉각함으로써 과육내 잔존효소의 실활과 더블어 조직을 연화시켜 퓨레상태로 만든다.In the case of New Year, the pulp is separated by a pulp finisher to remove the skin and seeds, and then braching and cooling to soften the inactivation of the residual enzyme in the pulp and the doubler tissue to puree.
이상의 감퓨레를 내부 비닐포대가 구비되어 있는 관에 담고 상부에 고무밴딩을 하며 관뚜껑을 닫은 후 급속동결하여 냉동보관한다(냉동 감퓨레).Put the above Gam puree in the tube equipped with an inner plastic bag, rubber banding on the top, close the tube lid and then freeze and store frozen (frozen persimmon).
곶감은 시장에서 유통중인 상태가 양호한 것을 꼭자와 씨를 제거한 후 슬라이스기나 커팅기를 사용하여 0.95-30.00mm 두께로 슬라이싱하고 20-30℃의 5-15% 설탕물에 1-24 시간 침지하여 조직을 부드럽게 연화시킨 후 내부 비닐 포대가 되어 있는 관에 담고 상부에 고무밴딩을 한 후 관뚜껑을 닫고 급속 동결하여 냉동보관한다(냉동 곶감).The dried persimmon is removed from the market and the seeds are in good condition in the market, and then sliced to 0.95-30.00mm thickness using a slicing machine or a cutting machine and immersed in 5-15% sugar water at 20-30 ℃ for 1-24 hours to soften the tissue. After softening it, put it in a tube with an inner vinyl bag, apply rubber banding on the top, close the tube lid, and freeze and store it frozen (frozen dried persimmon).
냉동 곶감의 제조에서 슬라이싱시 두께가 0.95mm 이하는 기계적으로 슬라이싱이 어렵고, 30.00mm 이상은 침지시 설탕물의 침투시간이 많이 걸리고 크기가 너무 커 잼 원료로 적합치 않다.When slicing in the production of frozen dried persimmon is less than 0.95mm mechanically slicing is difficult, more than 30.00mm takes a lot of time to penetrate sugar water during immersion and is too large to be suitable as a jam raw material.
그리고, 침지액의 온도에 있어서 20℃ 이하에서는 용매인 설탕의 용해가 어렵고, 30℃ 이상에서는 침지중 미생물오염이 용이하기 때문이다.This is because, at the temperature of the immersion liquid, it is difficult to dissolve sugar, which is a solvent, at 20 ° C. or lower, and microbial contamination during immersion is easy at 30 ° C. or higher.
침지시간에 있어서 1시간 이하는 침지가 완전히 될 수 없고 24시간 이상의 침지는 과잉침지로 조직이 허물어져 버린다.In immersion time, less than 1 hour of immersion cannot be completely completed, and more than 24 hours of immersion causes tissue to collapse by over-immersion.
표 1은 침지 조건별 곶감의 상태를 비교한 것으로 조직상태의 평가는 「딱딱하다」1점,「조금 딱딱하다.」 2점. 「적망하다.」 3점. 「조금 허물하다.」 4점. 「허물하다.」 5점으로 5단계 평가하고, 여기서 1점과 5점은 잼으로 했을 때 곶감과육이 너무 딱딱하거나 너무 허물기려 적합치 않았다.Table 1 compares the state of dried persimmon by immersion conditions. The evaluation of the tissue state is one point of "hard" and two points of "a little hard." 3 points. 4 points. 5 points were evaluated with 5 points, where 1 and 5 points were not suitable because the persimmon flesh was too hard or too thin when jam was used.
이 발명에서 곶감을 굳이 냉동 곶감으로 하는 이유는 곶감을 그대로 슬라이싱하여 잼의 윈료로 사용할때 딱딱하고 당침이 잘 안되어 좋은 식감의 잼을 만들기 어렵거나, 그렇지 않으면 많은 가열시간이 소요되어 영양분 파괴나 품질 열화가 우려된다.In this invention, the dried persimmon dares frozen dried persimmon is hard to make a good texture jam when slicing the dried persimmon as used as a winch of jam, or otherwise difficult to make a good texture jam, otherwise it takes a lot of heating time, nutrient destruction or quality Deterioration is concerned.
그러나, 냉동곶감으로 할때에는 냉동전 침지공정이 있어 사용할때 조직이 약간 허물한 상태로 되기 때문에 당첨이 용이해 좋은 식감의 잼을 만들 수 있고 또한, 1년 4계절 언제든지 동일한 조건의 원료로 해동하여 사용이 가능한 중요한 기술적 의미를 가진다.However, when frozen dried persimmons have a pre-freezing immersion process, the tissue becomes slightly injured when used, so it is easy to win a good texture jam, and can be thawed with raw materials under the same conditions at any time of the year. It has important technical meanings that can be used.
아래에서 감잼조성물의 제조공정을 설명한다.Hereinafter, the manufacturing process of the decoction composition will be described.
감잼조성물의 제조공정Manufacturing Process of Persimmon Jam Composition
제1공정(해동)First process (thawing)
원료인 냉동감(냉동감 퓨레와 냉동곶감)을 냉동고에서 꺼내어 유수 또는 살수로 하룻밤 해동한다.The frozen persimmons (frozen persimmons and frozen dried persimmons) are taken out of the freezer and thawed overnight with running water or water.
제2공정(배합 및 농축공정)2nd process (mixing and concentration process)
해동된 감퓨레와 곶감을 단독 혹은 혼합하여(30-70wt%) 사용하고, 망류를 포함한 펙틴, 구연산 등(나머지 부원료 합계 30-70wt%)을 배합조에서 60-70℃정도까지 가열 교반하면서 잘 배합한 뒤, 60-80℃에서 감압(450-650mmHg) 농축을 행한다.The thawed persimmon and dried persimmon are used alone or mixed (30-70wt%), and pectin and citric acid (30-70wt% total remaining ingredients) including manganese are heated and stirred in the mixing tank to about 60-70 ℃. After compounding, concentration under reduced pressure (450-650 mmHg) is carried out at 60-80 ° C.
이때 가용성 고형본 함량이 61.0±1.5° Brix가 될때까지 농축한다.Concentrate until the soluble solid content is 61.0 ± 1.5 ° Brix.
여기서, 감의 함량을 30wt% 이상으로 하는 것은 30wt% 이하로 할 때 배합가용성 고형분함량이 너무 넓어져 당도를 갖는 잼으로의 제조가 어려워지기 때문이며, 70wt% 이상일 경우에는 배합 가용성 고형분함량이 37.0±2.0° Brix 정도로 너무 낮아 목표로 하는 농축원료의 가용성 고형분함량(61.0±1.5°Brix, 저당도일 경우는 50.0±1.5°Blix)에 도달하기 위해서는 많은 농축이 필요하여 에너지 소모와 품질열화를 초래할수 있다.Here, the content of persimmon is 30wt% or more because the compounding soluble solids content becomes too wide when it is 30wt% or less, making it difficult to produce a sugar having a sugar content, and when it is 70wt% or more, the compounding soluble solids content is 37.0 ±. Too low, such as 2.0 ° Brix, requires much concentration to reach the soluble solids content (61.0 ± 1.5 ° Brix, 50.0 ± 1.5 ° Blix in low sugar) of the concentrated raw material, which can lead to energy consumption and quality degradation. have.
감압의 조건은 산업적으로 다량 생산할 때 60℃에서 농축할 경우 650mmHg의 감압이 적합하며, 80℃에서 농축할 경우 40mmHg의 감압으로 충분하다.Decompression conditions of 650mmHg is suitable when concentrated at 60 ℃ when industrial production in large quantities, 40mmHg reduced pressure is sufficient when concentrated at 80 ℃.
따라서 이 조건은 가용성 고형분함량이 40-60° Brix인 감쟁의 끓는 점(b.p : boiling point)에 관한 조건이다.Thus, this condition relates to the boiling point (b.p) of the persimmons with a soluble solids content of 40-60 ° Brix.
제3공정(살균공정)3rd process (sterilization process)
농축이 끝난 후 87-90℃에서 5-30분간 가열 살균을 한다.After concentration, heat sterilize at 87-90 ℃ for 5-30 minutes.
제4공정(층전 및 냉각 공정)4th process (layer transfer and cooling process)
살균이 끝난 후 병에 충전하고 냉각수로 유수 또는 살수 냉각을 하여 품온이 30℃ 이하로 떨어질때까지 급냉각을 하여 제조한다.After sterilization, the bottle is filled and cooled by running water or sprinkling with cooling water, and cooled by rapid cooling until the temperature drops below 30 ° C.
이렇게 제조한 감잼의 최종가용성 고형분의 함량은 62.0±1.5° Brix로 조절하며, pH3.2±0.2가 되도록 한다.The content of the final soluble solids of the gamja thus prepared is adjusted to 62.0 ± 1.5 ° Brix, so that the pH is 3.2 3.2.
이 발명을 완성하기 위하여 실시예를 들어 좀 더 자세히 설명하면 아래와 같다.In order to complete the present invention will be described in more detail with reference to the following examples.
[실시예 1]Example 1
선별된 감(떫은 감) 10.00kg을 수세하여 특허공고공번 93-3885에서 사용한 공지의 알코올탈삽법인 밀폐된 용기 속에서 150ml의 에틸알코올(30-40wt%)을 골고루 뿌린 후 20℃ 전후에서 3일간 저장하여 탈삽 처리하였다. 탈삽된 감은 첨부도면의 방법에 준하여 냉동감 퓨레로 제조하였다.10.00kg of selected persimmons were washed with water and evenly sprayed with 150ml of ethyl alcohol (30-40wt%) in a closed container, a known alcohol desorption method, which was used in Korean Patent Publication No. 93-3885. Store and desorption. The detached persimmons were prepared from frozen persimmon puree according to the method of the accompanying drawings.
우선 씨와 껍질을 제거한 후 가로, 세로 적당한 크기(약 2cm)로 슬라이싱 한 다음 선별, 브랜칭 및 냉각시킨 후 쵸파로 마쇄하여 만든 퓨레상태의 감과육을 내부 비닐포대가 구비되어 있는 관에 담고 상부에 고무밴딩을 한 후 관뚜껑을 닫고 급속동결하여 냉동고에 보관하였다.First, the seeds and skins are removed, sliced into a suitable size (about 2cm), and then sliced, branched, and cooled, and the pureed persimmon flesh made by grinding Chopper is placed in a tube equipped with an inner plastic bag. After rubber banding, the tube cap was closed and rapidly frozen and stored in a freezer.
이렇게 동결하여 제조한 냉동감퓨레를 잼제조 직후 하룻밤 해동시킨 후 감퓨레 l0kg(50.0wt%)에 설탕9.88kg(49.4wt%), 펙틴 0.06kg(0.03wt%)를 배합조에서 60℃ 정도까지 가열교반하면서 찰 배합하였다.The frozen persimmon puree prepared by thawing was thawed overnight immediately after the preparation of the jam, and then 9.00kg (49.4wt%) of sugar and 0.06kg (0.03wt%) of pectin were mixed to 60 ° C in the mixing tank. The mixture was mixed with heat while stirring.
여기서 펙틴은 8.0-10.0% 수용액 상태로 분산시킨 후 투입하였다.Here, pectin was added after dispersing in an aqueous solution of 8.0-10.0%.
배합이 끝난 뒤, 60-80℃에서 감압(450-650mmHg) 조건으로 농축을 행하였다. 농축이 완료된 당도는 61.0±1.5°Brix로 하였다.After completion of the compounding, the mixture was concentrated under reduced pressure (450-650 mmHg) at 60-80 ° C. Completed sugar concentration was 61.0 ± 1.5 ° Brix.
농축이 끝난 후 이물, 벌레, 과피, 씨 등을 최중선별한 뒤 구연산 0.06kg(0.3 wt%)을 첨가한 후, 87℃에서 15분간 가열 살균을 하였다.After concentration, foreign substances, worms, rinds, seeds, etc. were selected as the medium, followed by addition of 0.06 kg (0.3 wt%) of citric acid, followed by heat sterilization at 87 ° C. for 15 minutes.
살균이 끝난 후 병에 층전하고 냉각수로 살수하여 품온이 30℃ 이하로 떨어질 때까지 냉각을 하여 제조하였다.After sterilization was completed, the bottle was layered and sprinkled with cooling water to cool the product until the temperature dropped below 30 ° C.
이렇게 제조한 감잼조성물의 최종가용성 고형분의 함량은 62.0±1.5°Brix이었으며, pH는 3.3±0.2이었다.The content of the final soluble solids of the persimmon composition thus prepared was 62.0 ± 1.5 ° Brix and the pH was 3.3 ± 0.2.
[실시예 2]Example 2
선별된 감(단감) 10.00kg을 수세하여 첨부도면의 방법에 준하여 냉동감 퓨레로 제조하였다.10.00 kg of the selected persimmon (sweet persimmon) was washed with water to prepare frozen persimmon puree according to the method of the accompanying drawings.
우선, 씨와 껍질을 제거한 후 가로, 세로 적당한 크기(약 2cm)로 슬라이싱한 다음 선별, 브랜칭 및 냉각시킨 후 쵸파로 마쇄하여 만든 퓨레상태의 감과육을 내부 비닐포대가 구비되어 있는 관에 담고 상부에 고무밴딩을 한 후 관뚜껑을 닫아 급속 동결하여 냉동 보관하였다.First, the seeds and skins are removed, sliced into a suitable size (about 2cm) horizontally and vertically, and then sorted, branched and cooled, and the pureed persimmon flesh made by grinding Chopper is placed in a tube equipped with an inner plastic bag. After rubber banding, the tube was capped and then frozen and stored frozen.
이렇게 동결하여 제조한 냉동감 퓨레를 감잼조성물을 제조할 경우 하룻밤 해동시킨 후, 감퓨레 10.00kg(50.0wt%)에 설탕 9.88kg(49.4wt%), 펙틴 0.06kg(0.3wt%), 구연산 0.06kg(0.3wt%)을 배합하여 감잼조성물을 제조하였으며, 제조공정은 실시예 l과 동일하게 실시하였다.The frozen persimmon puree prepared by freezing was thawed overnight to prepare a jam composition, and then 10.00 kg (50.0 wt%) of sugar puree, 9.88 kg (49.4 wt%) of sugar, 0.06 kg (0.3 wt%) of pectin, and 0.06 of citric acid. kg (0.3 wt%) was mixed to prepare a jam composition, the manufacturing process was carried out in the same manner as in Example 1.
[실시예 3]Example 3
선별된 감(연시) l0.00kg을 수세하여 첨부도면의 방법에 준하여 냉동감 퓨레로 제조하였다.The selected persimmon (year) l0.00kg was washed with water to prepare a frozen persimmon puree according to the method of the accompanying drawings.
우선, 껍질과 씨를 제거하기 위하여 펄프피니셔(pulptinisher)로 과육을 분리한 후 브랜칭과 냉각을 시켜 과육내 간존효소의 실활과 더블어 조직을 연화시켜 퓨레상태로 하였다.First, in order to remove the shell and seeds, the pulp was separated by a pulpinisher, and then branched and cooled to soften the deactivation of liver hepatic enzymes in the pulp and to make a pureer tissue.
퓨레상태의 감과육을 내부 비닐포대가 구비되어 있는 관에 담고 상부에 고무밴딩을 한 다음에 관뚜껑을 닫고 급속동결하여 냉동보관하였다.The pureed persimmon flesh was placed in a tube equipped with an inner vinyl bag, rubber banded at the top, and the tube cap was closed and rapidly frozen to store frozen.
이렇게 제조된 냉동감퓨레를 감잼조성물로 제조할 경끅 하룻밤 해동시킨 후 감퓨레 10.00kg(50wt%)에설탕 9.88kg(49.4wt%), 펙틴 0.06kg(0.3wt%), 구연산 0.06kg(0.3wt%)을 배합하여 감잼조성물을 제조하였으며, 제조공정은 실시예 1과 동일하게 실시하였다.The frozen persimmon puree thus prepared was thawed overnight to produce a persimmon composition, followed by 188 kg (50 wt%) of sugar and 9.88 kg (49.4 wt%) of sugar, 0.06 kg (0.3 wt%) of pectin, and 0.06 kg (0.3 wt of citric acid). %) Was blended to prepare a jam composition, and the manufacturing process was performed in the same manner as in Example 1.
[실시예 4]Example 4
선별된 곶감 10.00kg을 첨부도면의 방법에 준하여 냉동곶감으로 제조하였다. 우선 꼭지와 씨를 제거한후 슬라이싱기나 커팅기를 사용하여 20.0mm 두께로 슬라이싱하고 25℃의 10% 설탕물에 12시간 침지하여 조직을 부드럽게 연화시킨 후 내부비닐포대가 구비되어 있는 관에 담고 상부에 고무밴딩을 한 다음, 관뚜껑을 닫고 급속동결하여 냉동보관하였다.10.00 kg of selected dried persimmons were prepared as frozen dried persimmons according to the method of the accompanying drawings. First, remove the faucet and seeds, and then slice into 20.0mm thickness using a slicing machine or a cutting machine, soften the tissue softly by immersing in 25% 10% sugar water for 12 hours, and then placing it in a tube equipped with an inner vinyl bag. After that, the tube was capped and frozen and stored frozen.
이렇게 제조된 냉동곶감을 하룻밤 해동한 곶감 10.00kg(50.0wt%)에 설탕 9.88kg(49.4wt%)을 천천히 조금씩 배합조에서 65℃까지 가열교반하면서 잘 배합한 뒤, 펙틴 0.06kg(0.3wt%)를 배합조에서 70℃까지 가열교반하면서 배합하였다. 여기서 펙틴은 5-7%의 수용액으로 하여 투입하였다.Thus prepared frozen persimmons were thawed overnight, 10.00kg (50.0wt%) and 9.88kg (49.4wt%) of sugar were slowly mixed in small portions by heating and stirring to 65 ° C in a mixing tank, and then 0.06kg (0.3wt%) of pectin. ) Was blended by heating and stirring to 70 ° C in a mixing tank. Pectin was added as 5-7% of aqueous solution here.
그리고 60-80℃에서 감압(450-650mmHg) 농축을 행하였다.And concentrated under reduced pressure (450-650mmHg) at 60-80 ℃.
농축원료의 당도는 61.0±1.5°Brix로 되도록 하였으며, 농축이후 공정은 실시예1과 같이 실시하였고, 이렇게 제조한 감잼조성물의 최종가용성 과형분함량은 62.0±1.5°Brix이있으며, pH는 3.3±0.2이었다.The sugar content of the concentrated raw material was 61.0 ± 1.5 ° Brix, and the process after concentration was carried out as in Example 1, and the final soluble hypercontent of the thus prepared gamjam composition was 62.0 ± 1.5 ° Brix, and the pH was 3.3 ±. 0.2.
[실시예 5]Example 5
첨부도면의 공정에 따라 제조된 냉동감 퓨레와 냉동곶감을 해동한 후 먼저 감퓨레 7.00kg(35.0wt%)을 배합조에 투입한 후, 설탕 0.86kg(49.3wt%)을 투입하여 완전용해시킨 후, 펙틴 0.08kg(0.4wt%)을 5-7%의 수용액 상태로 용해한 후 투입하고,65℃ 정도까지 가열교반하면서, 다음에 해동한 곶감을 배합조에서 투입하여 70℃ 정도까지 가열교반하면서 잘 배합한 뒤, 농축을 행하며 농축이후의 조건은 실시예 1과 동일하게 실시하였다.After thawing frozen persimmon puree and frozen dried persimmon prepared according to the process of the accompanying drawings, first, 7.00kg (35.0wt%) of persimmon is added to the mixing tank, and then 0.86kg (49.3wt%) of sugar is completely dissolved. , 0.08kg (0.4wt%) of pectin was dissolved in 5-7% aqueous solution, and then added. The solution was heated and stirred to about 65 ° C, and then thawed dried persimmon was added to the mixing tank and heated to 70 ° C. After mixing, the mixture was concentrated and the conditions after concentration were carried out in the same manner as in Example 1.
이상의 실시예 1,2,3은 감잼(퓨레타입)이며, 실시예 4는 곶감잼(프리저브타입)이며, 실시예 5는 곶감을 감잼(프리저브타입)의 각각의 조성 및 타입이 다른 감잼을 이 발명의 방법으로 제조한 것으로 감잼으로서 충분한 잼의 물성(바름성)을 지나며 복합미 등 품질면에서 우수함을 알 수 있다(표 2). 여기서 실시예 1은 색상 및 바름성은 우수하나 식감이 떨어지고, 실시예 2와 3은 단감과 연시로 제조하였으며, 도면의 공정에따라 제조한 냉동감 퓨레상태가 떫은 감을 탈삽하여 제조한 냉동감 퓨레와 거의 차이가 나지 않아 그것을 원료로 제조한 감잼간의 이화학적 분석치의 차이가 거의 없음을 표 2에 나타내었다.Examples 1, 2 and 3 are persimmon jams (pure type), Example 4 is dried persimmon jam (preserved type), and Example 5 is persimmon jam having different compositions and types of persimmon jam (preserved type). As prepared by the method of the present invention, it can be seen that it is excellent in terms of quality such as compounded rice, passing the physical properties (correction property) of sufficient jam as a jam (Table 2). Wherein Example 1 is excellent in color and paintability, but the texture is inferior, Examples 2 and 3 were prepared by sweet persimmon and new year, frozen persimmon puree prepared according to the process of the drawing prepared by removing the persimmon persimmon Table 2 shows that there is almost no difference in physicochemical analysis between the gamja prepared as a raw material.
실시예 4는 식감 및 복합미는 우수하나 색상 및 바름성에서 떨어지며, 설시에 5는 색상, 바름성, 식감, 복합미의 모든 측정항목에서 우수하였다.Example 4 was excellent in texture and complex taste but inferior in color and colorability, and in case of 5, it was excellent in all measurements of color, colorability, texture, and complex taste.
여기서 관능평가는 식품관계자 20명(남, 여 각 10명씩)을 대상으로 기호척도시험을 실시하였으며, 평가기준은 5단계 채점법으로 평가받은 점수의 평균점수로 나타내었다.Here, sensory evaluation was carried out on a taste scale test for 20 food related people (10 males and 10 females), and the evaluation criteria were expressed as the average score of the scores evaluated by the five-stage scoring method.
표 2 품질 및 이화학적 분석Table 2 Quality and Physicochemical Analysis
* 1 : 색상은 헌트랩 색차계(Hunt Lab Color Color Difference Meter)로 측정하였으며 (L)은 명도를 의미한다.* 1: Color was measured with a Hunt Lab Color Color Difference Meter, and (L) means brightness.
* 2 : 관능평점, 5 : 아주 좋다. 4 : 좋다. 3 : 보통이다. 2 : 나쁘다. 1 : 아주 나쁘다.* 2: sensory score, 5: very good. 4: good. 3: Normal 2: bad 1: very bad.
[실시예 6]Example 6
첨부도면의 공정에 따라 제조된 냉동감 퓨레와 냉동곶감을 해동하여 감퓨레 7.00kg(35.0wt%)과 곶감 3.0kg(15.0wt%)에 설탕 9.S7kg(49.15wt96), 펙틴 0.l1kg(0.멋wt% ), 구연산 0.06kg(0.3wt% )을 배합하여 감잼초성물을 제조하였다. 감잼제조공성은 실시예 5와 동일하게 실시하였다.Frozen persimmon puree and frozen dried persimmon prepared by the process shown in the accompanying drawings were thawed and 7.00kg (35.0wt%) persimmon and 3.0kg (15.0wt%) persimmon, sugar 9.S7kg (49.15wt96) and pectin 0.1kg (1) 0. gwt%), citric acid 0.06kg (0.3wt%) was prepared to prepare a persimmon jam. The persimmon preparation porosity was carried out in the same manner as in Example 5.
[실시예 7]Example 7
실시예 5와 동일하게 제조한 냉동 감퓨레와 냉동곶감을 해동시켜 감퓨레 7.00kg(35.0이wt% )와 곶감 3.00kg(15.0wt%)에 설팅 0.89kg(49.45wt% ), 펙틴 0.05kg(0.25wt%), 구연산 0.06kg(0.3wt%)을 배합하여 감잼조성물을 제조하였다. 감잼제조공정은 실시예 5와 동일하게 실시하였다.Thawing the frozen persimmon and frozen dried persimmon prepared in the same manner as in Example 5 7.00kg (35.0 wt%) and dried persimmon 3.00kg (15.0wt%) 0.89kg (49.45wt%), pectin 0.05kg ( 0.25 wt%) and 0.06 kg (0.3 wt%) of citric acid were combined to prepare a jam composition. The manufacturing process was carried out in the same manner as in Example 5.
[실시예 8]Example 8
해동한 감퓨레 7.00kg(35.00w%)와 곶감 3.00kg(15.0wt%)에 설탕 5.86kg(29.3wt% ), 물엿 3.00kg(15.0wt%), 함수결정포도당 1.00kg(5.0wt%), 펙틴 0.08kg(0.4wt% ), 구연산 0.6kg(0.3wt%) 을 배합하여 감잼조성물을 제조하였다. 감잼제조공정은 실시예 5와 동일하게 실시하였다.7.00kg (35.00w%) thawed persimmon, 3.00kg (15.0wt%) dried persimmon, 5.86kg (29.3wt%) sugar, 3.00kg (15.0wt%) starch syrup, 1.00kg (5.0wt%) sugar A pectin 0.08 kg (0.4 wt%) and citric acid 0.6 kg (0.3 wt%) were blended to prepare a jam composition. The manufacturing process was carried out in the same manner as in Example 5.
[실시예 9]Example 9
해동한 감퓨레 7.00kg(35.0wt%)과 곶감 3.00kg(15.0wt%)에 설탕 5.86kg(29.3wt% ), 이소말토올리고당2.00kg(10.1wt%), 물엿 l.00kg(5.0wt%), 함수결정포도당 1.00kg(5.0wt% ), 펙틴 0.08kg(0.4wt% ), 구연산 0.06kg(0.3wt%)을 배합하여 감잼조성물을 제조하였다.Thawed persimmon 7.00kg (35.0wt%) and dried persimmon 3.00kg (15.0wt%), sugar 5.86kg (29.3wt%), isomaltooligosaccharide 2.00kg (10.1wt%), starch syrup l.00kg (5.0wt%) , 1.00 kg (5.0 wt%) of hydrous crystalline glucose, pectin 0.08 kg (0.4 wt%), and 0.06 kg (0.3 wt%) of citric acid were mixed to prepare a jam composition.
감잼제조공정은 실시예 5와 동일하게 실시하였다.The manufacturing process was carried out in the same manner as in Example 5.
실시예 6,7은 첨가 펙틴의 함량을 조절하여 물성의 변화를 스프레드메타치로 분석하였을 때 펙틴의 양이 중가하면서 스프레드메타치가 감소하였고, 바름성은 펙틴함량이 가장 낮은 실시예 6이 좋게 나타났으며, 외관은 형태를 유지하고 있는 실시예 7이 좋은 것으로 나타났으나 양자를 다 고려했을 때에는 실시예 5가 가장 적합하였다.In Examples 6 and 7, when the change of physical properties by analyzing the content of the added pectin was analyzed by the spread metadata, the spread metachi was decreased while the amount of pectin was increased. The appearance of Example 7, which maintains its appearance, was found to be good, but in consideration of both, Example 5 was most suitable.
따라서 원하는 물성에 따라 펙틴량을 조절하여 감잼조성물을 제조하는 것이 가능하였다.Therefore, it was possible to prepare a gamjam composition by adjusting the amount of pectin according to the desired physical properties.
그리고, 실시예 8은 당류를 설탕, 함수결정포도당 및 물엿등을 적절히 혼합첨가하여 감잼조성물로, 우수한 복합미를 나타내는 조성물이 가능하였다. 또 실시예 9는 조화있는 당조성으로 우수한 복합미에 기능성 올리고당을 첨가하여 기능을 갖는 감잼조성물로 제조하였다.In Example 8, sugars, hydrous glucose, syrup, and the like were appropriately added to the saccharide composition, and a composition showing excellent complexity was possible. In Example 9, functional oligosaccharides were added to the composite rice having a harmonious sugar composition to prepare a sweetener composition having a function.
[실시예 10]Example 10
해동한 감퓨레 7.00kg(35.0wt%)와 곶감 3.0kg(15.0wt% )에 설탕 5.86kg(29.3wt% ), 물엿 3.00kg(15.0wt%), 함수결정포도당 1.00kg(5.0wt%), 펙틴 0.08kg(0.4wt9%), 구연산 0.06kg(0.3wt%)을 배합하여 감잼조성물에 제조하였다. 감잼제조공정은 실시예 8과 동일하게 실시하였다.7.00kg (35.0wt%) thawed persimmon and 3.0kg (15.0wt%) dried persimmon, 5.86kg (29.3wt%) sugar, 3.00kg (15.0wt%) starch syrup, 1.00kg (5.0wt%) sugar Pectin 0.08kg (0.4wt9%), citric acid 0.06kg (0.3wt%) was prepared by combining the composition. The manufacturing process was carried out in the same manner as in Example 8.
단, 농축원료당도는 49.0±1.5°Brix로 조절하였으며, 90℃에서 20분간 가열살균하였다.However, the concentrated raw material sugar was adjusted to 49.0 ± 1.5 ° Brix and heat sterilized for 20 minutes at 90 ℃.
그리고, 감잼의 최종가용성 고형분의 함량은 50.0±1.0°Brix로 저당도 감잼조성물을 재조하였다.In addition, the content of the final soluble solids of the persimmon jam was 50.0 ± 1.0 ° Brix to prepare a low-sugar sweetener composition.
[실시예 11]Example 11
해동한 감퓨레 9.00kg(45.0wt%) 및 곶감 5.00kg(25.0wt%)에 설탕 5.86kg(29.3wt%), 펙틴 0.08kg(0.4wt%), 구연산 0.06kg(0.3wt%)을 배합하여 저당도 감잼조성물을 제조하였다.9.00kg (45.0wt%) thawed persimmon and 5.00kg (25.0wt%) dried persimmon, 5.86kg (29.3wt%) sugar, 0.08kg (0.4wt%) pectin, 0.06kg (0.3wt%) citric acid A low sugar gam jam composition was prepared.
감잼제조공정은 실시예 8과 동일하게 실시하였다.The manufacturing process was carried out in the same manner as in Example 8.
이상의 실시예 10과 11은 저당도 감잼제조에 관한 것으로서 당도 50.0°Brix를 나타냈으며 저감미도에 우수한 복합미를 나타내었다(표 4).Examples 10 and 11 above relates to the preparation of low-sugar gamjam, which showed a sugar content of 50.0 ° Brix, and showed a good complexity in reducing sweetness (Table 4).
한편, 실시예 l1에서 제조된 감잼조성물은 감의 함유량(배합미 70.0wt%)이 높아 영양가 높고 복합미도 제일 우수한 감잼조성물로 제조할 수 있었다.On the other hand, the persimmon jam composition prepared in Example l1 had a high content of persimmon (compounded rice 70.0wt%), so that the nutritious and complex taste was also the best persimmon jam composition.
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Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
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KR20000074877A (en) * | 1999-05-26 | 2000-12-15 | 김혁규 | Producing Method of Sweet Persimmon Snack |
KR20010025936A (en) * | 1999-09-01 | 2001-04-06 | 왕정환 | The Method of making water sweet persimnon and sweet persimmon pure. |
KR20010106309A (en) * | 2001-09-22 | 2001-11-29 | 이예경 | Preparation Method of Soft Persimmons Jam with Low Sugar |
KR100401338B1 (en) * | 2000-12-13 | 2003-10-10 | 산들식품주식회사 | Novel honey-strawberry jam and process for preparation thereof |
KR20030084028A (en) * | 2002-04-24 | 2003-11-01 | 귀 복 유 | Mumes-sweet persimmons jam and method for producing the same |
KR100821873B1 (en) * | 2007-06-08 | 2008-04-16 | 안용근 | Process for preparing persimmon jam |
KR101135836B1 (en) * | 2009-11-06 | 2012-04-16 | 강미영 | composition and manufacturing method of Persimmon jam and jelly |
KR101281554B1 (en) * | 2010-06-17 | 2013-07-03 | (주)카페베네 | Preparation method of Ripe Persimmon Puree for Beverage |
KR20200108987A (en) | 2019-03-12 | 2020-09-22 | 송낙호 | Method of manufacturing jam using persimmon |
Families Citing this family (4)
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KR20020092729A (en) * | 2001-06-05 | 2002-12-12 | 대한민국(관리부서:농촌진흥청) | Manufacture method of red-ripe persimmon cocktail using puckery persimmon |
KR100466922B1 (en) * | 2002-01-21 | 2005-01-24 | 완주군 | A Freezing-Resistant Mellowed[ripe] Persimmon and Process for Preparing the Same |
KR100857289B1 (en) * | 2007-03-16 | 2008-09-08 | 뉴트라팜주식회사 | Method for preparing persimmon pulp enhanced storage stability and persimmon food containing the same |
KR101608047B1 (en) | 2014-04-29 | 2016-04-04 | 손진현 | Persimmon Jam method using Persimmon and Plum and Packaging. |
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1994
- 1994-05-31 KR KR1019940012166A patent/KR0130434B1/en not_active IP Right Cessation
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20000074877A (en) * | 1999-05-26 | 2000-12-15 | 김혁규 | Producing Method of Sweet Persimmon Snack |
KR20010025936A (en) * | 1999-09-01 | 2001-04-06 | 왕정환 | The Method of making water sweet persimnon and sweet persimmon pure. |
KR100401338B1 (en) * | 2000-12-13 | 2003-10-10 | 산들식품주식회사 | Novel honey-strawberry jam and process for preparation thereof |
KR20010106309A (en) * | 2001-09-22 | 2001-11-29 | 이예경 | Preparation Method of Soft Persimmons Jam with Low Sugar |
KR20030084028A (en) * | 2002-04-24 | 2003-11-01 | 귀 복 유 | Mumes-sweet persimmons jam and method for producing the same |
KR100821873B1 (en) * | 2007-06-08 | 2008-04-16 | 안용근 | Process for preparing persimmon jam |
KR101135836B1 (en) * | 2009-11-06 | 2012-04-16 | 강미영 | composition and manufacturing method of Persimmon jam and jelly |
KR101281554B1 (en) * | 2010-06-17 | 2013-07-03 | (주)카페베네 | Preparation method of Ripe Persimmon Puree for Beverage |
KR20200108987A (en) | 2019-03-12 | 2020-09-22 | 송낙호 | Method of manufacturing jam using persimmon |
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KR950030841A (en) | 1995-12-18 |
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