KR0182997B1 - Preparation of raw lycium jam - Google Patents
Preparation of raw lycium jam Download PDFInfo
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- KR0182997B1 KR0182997B1 KR1019950053769A KR19950053769A KR0182997B1 KR 0182997 B1 KR0182997 B1 KR 0182997B1 KR 1019950053769 A KR1019950053769 A KR 1019950053769A KR 19950053769 A KR19950053769 A KR 19950053769A KR 0182997 B1 KR0182997 B1 KR 0182997B1
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- Prior art keywords
- berry
- fresh
- raw
- goji
- taste
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- 238000002360 preparation method Methods 0.000 title description 2
- 241001106041 Lycium Species 0.000 title 1
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 35
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 35
- 235000021028 berry Nutrition 0.000 claims abstract description 23
- 235000019640 taste Nutrition 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 20
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- 239000001814 pectin Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 3
- 239000002253 acid Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 235000020995 raw meat Nutrition 0.000 abstract description 8
- 239000000654 additive Substances 0.000 abstract description 5
- 150000008163 sugars Chemical class 0.000 abstract description 5
- 230000001256 tonic effect Effects 0.000 abstract description 4
- 238000010298 pulverizing process Methods 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 18
- 230000000694 effects Effects 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 7
- 235000015165 citric acid Nutrition 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 235000020357 syrup Nutrition 0.000 description 6
- 239000006188 syrup Substances 0.000 description 6
- 235000015468 Lycium chinense Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
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- 230000015572 biosynthetic process Effects 0.000 description 4
- KLYCPFXDDDMZNQ-UHFFFAOYSA-N Benzyne Chemical compound C1=CC#CC=C1 KLYCPFXDDDMZNQ-UHFFFAOYSA-N 0.000 description 3
- 244000141359 Malus pumila Species 0.000 description 3
- 235000019606 astringent taste Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
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- 238000003672 processing method Methods 0.000 description 2
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- 239000008107 starch Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
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- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 206010002383 Angina Pectoris Diseases 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- KWIUHFFTVRNATP-UHFFFAOYSA-N Betaine Natural products C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- KWIUHFFTVRNATP-UHFFFAOYSA-O N,N,N-trimethylglycinium Chemical compound C[N+](C)(C)CC(O)=O KWIUHFFTVRNATP-UHFFFAOYSA-O 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- MJVXAPPOFPTTCA-UHFFFAOYSA-N beta-Sistosterol Natural products CCC(CCC(C)C1CCC2C3CC=C4C(C)C(O)CCC4(C)C3CCC12C)C(C)C MJVXAPPOFPTTCA-UHFFFAOYSA-N 0.000 description 1
- LGJMUZUPVCAVPU-UHFFFAOYSA-N beta-Sitostanol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CC)C(C)C)C1(C)CC2 LGJMUZUPVCAVPU-UHFFFAOYSA-N 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
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- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
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- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 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
- 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
Abstract
본 발명은 생구기자쨈 및 그 제조방법에 관한 것이다. 본 발명의 생구기자쨈 제조방법은 생구기자를 세척하고 온수에 담가 맛을 개선시키는 공정; 전기공정에서 수득한 생구기자를 마쇄하여 과육을 얻는 공정; 전기 공정에서 수득한 생구기자 과육에 첨가제 및 다른 과일의 과육을 가하여 혼합후 졸이는 공정; 및 전기 공정으로부터 수득한 생구기자쨈을 살균하고 급속냉각시켜 포장하는 공정을 포함하여 이루어지며, 본 발명의 방법에 의해 제조된 생구기자쨈은 생구기자 과육 27.0 내지 33.0 wt%, 과일 과육 27.0 내지 33.0 wt%, 당류 33.0 내지 45.0 wt%, 펙틴 1.0 내지 2.0wt% 및 산미류 0.2 내지 0.3 wt%의 조성을 갖는다. 본 발명에 따르면, 맛이 뛰어나고 자양강장효과가 뛰어나며 영양성분이 풍부한 생구기자쨈을 간단히 제조할 수 있는 동시에 농가의 소득증대면에서 볼 때 그 기여도가 크다.The present invention relates to a fresh goji berry and a method for producing the same. The method for producing fresh berry berry according to the present invention comprises the steps of washing the fresh berry berry and soaking in warm water to improve the taste; Pulverizing the raw goji berries obtained in the electrical process to obtain a flesh; Adding a pulp of an additive and other fruits to the raw berry pulp obtained in the above-mentioned step and mixing and boiling it; And sterilizing and fast-packing the raw goji berry obtained from the electrical process, wherein the fresh goji berry produced by the method of the present invention has a fresh goji berry pulp 27.0 to 33.0 wt%, fruit pulp 27.0 to 33.0 wt%, sugars 33.0-45.0 wt%, pectin 1.0-2.0 wt%, and acidulants 0.2-0.3 wt%. According to the present invention, it is possible to easily prepare a raw meat berry 쨈 excellent in taste, excellent nourishing tonic effect and rich in nutrients, and at the same time, the contribution is large in terms of income of farmers.
Description
제1도는 본 발명에 따른 생구기자쨈의 제조과정을 나타낸 공정도이다.1 is a process chart showing the manufacturing process of the freshly cooked fruit according to the present invention.
본 발명은 생구기자쨈 및 그의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 맛을 개선시킨 생구기자를 마쇄하여 수득한 생구기자 과육에 기호성을 증진시키기 위해 첨가제 및 다른 과일의 과육을 혼합하여 제조한 생구기자쨈 및 그의 제조방법에 관한 것이다.The present invention relates to goji jangjak and a method for producing the same. More specifically, the present invention relates to a fresh goji berry produced by mixing the flesh of the fruit and other fruits and additives to improve the palatability of the fresh goji berry obtained by grinding the improved fresh goji berry and its manufacturing method.
구기자는 가지과에 속하는 구기자 나무의 열매로서, 고유의 미감(味甘)을 지니며, 카로틴, 비타민, B1, B2, 및 C, 니코틴산, 리놀산, 베타인, 피잘리엔 및 β-시스토스테롤(β-sistosterol)과 각종 무기성분 등을 다량 함유하고 있어 강장보신(强壯補身) 및 강압명목(降壓明目)의 효과를 지니고 있고, 저비중 콜레스테롤의 장내흡수를 억제하여 간장보호에 효과적이며, 고혈압, 협심증, 동맥경화 및 당뇨병 등의 성인병에 탁월한 예방 및 치료 효과를 지니고 있는 동시에, 시력보호 효과도 뛰어난 것으로 알려져 있다.Goji is a fruit of the Goji berry family belonging to the branch family, has a unique taste, carotene, vitamins, B 1 , B 2 , and C, nicotinic acid, linoleic acid, betaine, pisaliene and β-cysto It contains a large amount of sterol (β-sistosterol) and various inorganic ingredients, and it has the effects of tonic bosin and squeezing nominal effect. It is known to be effective and have excellent prophylactic and therapeutic effects on adult diseases such as hypertension, angina pectoris, arteriosclerosis and diabetes mellitus, as well as excellent vision protection effect.
종래의 구기자 가공방법에는 수확한 생구기자를 건조 및 추출하고 농축하여 구기자 엑기스를 제조한 다음, 여기에 다른 부재료 및 첨가제를 혼합하여 구기자 음료 또는 구기자차를 제조하거나(참조 : 대한민국 특허공고 제91-6938호), 또는 구기자를 쌀과 함께 발효시켜 구기자 증류주를 제조하여 음용해 온 것이 전부이며(참조 : 대한민국 특허공고 제93-5451호), 생구기자를 건조하지 않고 그대로 가공한 예는 전무하였다.In the conventional wolfberry processing method, harvested raw wolfberry is dried, extracted and concentrated to prepare a wolfberry extract, and then mixed with other ingredients and additives to prepare a wolfberry drink or goji tea (see: Korean Patent Publication No. 91- 6938) or gojija fermented with rice to produce a gojija distilled alcohol drink (refer to Republic of Korea Patent Publication No. 93-5451), there are no examples of raw gojija processed without drying.
한편, 구기자의 수확은 손으로 일일히 수확하고 세척하여 건조시키므로, 상당한 인력과 노력이 요구되는 작물로서 생구기자를 건조시키지 않고 가공하여 상업화할 수 있다면, 노력 및 경비절감 효과면에서도 상당한 효과를 볼 수 있다. 더구나, 생구기자를 그대로 가공하면, 구기자를 건조시키는 동안 발생할 수 있는 각종 비타민 등의 파괴를 방지할 수 있고, 또한 생구기자 고유의 풍미를 살릴 수 있어 기호성이 우수하며 영양이 풍부하여 건강에도 유익하다.On the other hand, since the harvest of goji berries is harvested by hand and washed and dried by hand, if the crops that require considerable manpower and effort can be processed and commercialized without drying dry goji berries, they will have significant effects in terms of effort and cost savings. Can be. Furthermore, processing raw goji berries as they are can prevent the destruction of various vitamins and the like that may occur while drying the goji berries, and also preserve the inherent flavors of fresh goji berries, which are excellent in taste and rich in nutrition, which is good for health. .
이에, 본 발명자들은 생구기자의 가공방벙에 관하여 예의 연구를 거듭한 결과, 생구기자를 온수에서 침지시켜 맛을 개선한 후 마쇄하여 수득한 생구기자 과육에 기호성을 증진시키기 위해 첨가제 및 다른 과일의 과육을 혼합한 후 졸이면, 맛과 향취 등의 기호성이 우수하며 자양강장용 기호식품으로 이용할 수 있는 생구기자쨈을 제조할 수 있음을 확인하고, 본 발명을 완성하기에 이르렀다.Accordingly, the present inventors have made intensive studies on the processing methods of fresh goji berry, and as a result, immersing the fresh goji berry in hot water to improve the taste and then crush the fresh goji berry pulp obtained by crushing the pulp of other fruits and other fruits. After mixing the mixture, it was confirmed that it was possible to prepare fresh goji berry 우수 excellent in palatability such as taste and scent and can be used as a favorite food for nourishing tonic, and came to complete the present invention.
따라서, 본 발명의 주된 목적은 생구기자의 과육에 첨가제 및 다른 과일의 과육을 혼합하여 생구기자쨈을 제조하는 방법을 제공하는 것이다.Therefore, the main object of the present invention is to provide a method for producing raw berry berry by mixing the flesh of the fresh berry with additives and the flesh of other fruits.
본 발명의 다른 목적은 전기 방법에 의해 제조된 생구기자쨈을 제공하는 것이다.Another object of the present invention is to provide a live gojijakja produced by the electric method.
상기 본 발명의 목적을 달성하기 위한 생구기자쨈의 제조방법은, 생구기자를 세척하고 온수에 담가 맛을 개선시키는 공정; 전기 공정에서 수득한 맛이 개선된 생구기자를 마쇄하여 과육을 얻는 공정; 전기 공정에서 수득한 생구기자 과육에 첨가제 및 다른 과일의 과육을 혼합한 후 졸이는 공정; 및, 전기 공정에서 수득한 생구기자쨈을 살균하고 급속냉각시켜 포장하는 공정을 포함하는 것을 특징으로 한다.The production method of fresh berry berry for achieving the object of the present invention, the process of washing the fresh berry and immersed in hot water to improve the taste; Pulverizing the raw potato with improved taste obtained in the above step to obtain pulp; A step of mixing the flesh of the fruit and the fruit obtained from the above step with the additives and the flesh of other fruits and then boiling; And, it is characterized in that it comprises a step of sterilizing and packaging by fast-cooling the raw gugijaja obtained in the electrical process.
또한, 본 발명에 의하면, 상기 방법에 의해 제조된 생구기자쨈이 제공된다. 본 발명의 생구기자쨈은, 바람직하게는 구성성분 전체의 중량을 기준으로 생구기자 과육 약 27 내지 33%, 과일 과육 약 27 내지 33%, 당류 약 33 내지 45%, 펙틱 1.0 내지 2.0% 및 산미류 0.2 내지 0.3%의 조성을 갖는 것을 특징으로 한다.In addition, according to the present invention, there is provided a fresh goji berry produced by the above method. The raw Goji berry of the present invention is preferably about 27 to 33% of the fresh goji pulverulent, about 27 to 33% of the fruit pulverulent, about 33 to 45% of the saccharides, 1.0 to 2.0% of the pectic, and acid based on the weight of the whole component It is characterized by having a composition of 0.2 to 0.3% of the current.
본 발명의 생구기자쨈에 있어서, 생구기자 과육과 과일 과육은 각각 구성성분 전체의 중량을 기준으로 약 27 내지 33%의 범위 내에서 대략 같은 양으로 첨가되어야 하며, 어느 한쪽의 양이 많은 경우에는 그 성분의 향이 강해져서 좋지 않다. 당류로서는 설탕과 물엿이 사용되며, 각각 구성 성분 전체의 중량을 기준으로 약 25 내지 35% 및 8.0 내지 10.0%의 양으로 첨가된다. 펙틴은 생구기자쨈의 잼 형성을 촉진하는 물질로서 구성성분 전체의 중량을 기준으로 1.0 내지 2.0%의 양으로 첨가된다. 펙틴의 양이 1.0% 미만에서는 쨈 형성이 불량하고, 2.0%를 초과하면 쨈이 응고하여 뭉치는 경향이 있다. 산미류로서는 구연산이 사용되며, 약 0.2 내지 0.3%의 양으로 첨가된다. 구연산의 양이 0.2% 미만이면, 산미제의 효과가 잘 나타나지 않고 0.3%를 초과하면 너무 신맛이 나서 좋지 않다.In the present invention, the goji berry pulp and fruit pulp should be added in about the same amount in the range of about 27 to 33%, respectively, based on the weight of the whole constituents, The fragrance of the ingredient is not good. Sugars and starch syrups are used as the sugars, and are added in amounts of about 25 to 35% and 8.0 to 10.0% based on the weight of the entire constituent, respectively. Pectin is a substance that promotes jam formation of fresh berry berry and is added in an amount of 1.0 to 2.0% based on the weight of all the ingredients. If the amount of pectin is less than 1.0%, the formation of pitting is poor, and if it is more than 2.0%, pitting tends to coagulate and aggregate. Citric acid is used as the acid and is added in an amount of about 0.2 to 0.3%. If the amount of citric acid is less than 0.2%, the effect of the acidulant is not good, and if it exceeds 0.3%, it is too sour and not good.
이하, 본 발명에 따른 생구기자쨈의 제조방법을 공정별로 상세히 설명하면 아래와 같다.Hereinafter, the manufacturing method of the raw meat berry according to the present invention will be described in detail for each process as follows.
제1공정 : 전처리공정First process: pretreatment process
생구기자를 선별하여 깨끗이 세척한 다음, 25 내지 35℃의 온수에 침지시켜 10 내지 12시간 방치한다. 이는 생구기자에 산소를 차단시켜 떫은 맛과 이취 및 아린 맛을 제거하기 위함이다. 이때, 온도 조절은 수욕상에서 하는 것이 바람직하며, 온수의 온도가 25℃미만에서는 생구기자의 맛 개선 효과가 떨어지고, 35℃를 초과하면 맛개선 효과도 현저하지 않아 비경제적일 뿐만 아니라 각종 비타민이 파괴될 우려가 있으므로, 온도조절에 유의해야 한다.The goji berry is selected and washed thoroughly, and then immersed in hot water at 25 to 35 ° C. and left for 10 to 12 hours. This is to remove the astringent taste and off-flavor and arine taste by blocking the oxygen in the raw berry. At this time, it is preferable to control the temperature in a water bath, and when the temperature of the hot water is less than 25 ° C, the taste improvement effect of the raw wolfberry decreases, and when the temperature exceeds 35 ° C, the taste improvement effect is not remarkable. Attention should be paid to temperature control.
제2공정 : 마쇄공정Second Process: Grinding Process
전기 공정에서 떫은 맛과 이취 및 아린 맛이 제거된 생구기자를 온수에서 꺼내 다시 깨끗이 세척하고, 채반에 받쳐 물기를 제거한다. 이어서, 분쇄기 등을 이용하여 생구기자를 마쇄한 다음, 씨와 껍질을 분리하여 육질과 과즙만을 섞어 원료로 한다.In the electric process, the raw meat, which has been removed from astringent taste, off-flavor, and arine, is removed from the hot water and washed again. Subsequently, the raw meat press is ground using a grinder or the like, and the seeds and skins are separated to mix only meat and fruit juice to prepare raw materials.
제3공정 : 졸임공정3rd step: Dipping process
전기 공정으로부터 수득한 생구기자 과육에 기호성을 증진시키기 위하여 사과 등의 과일의 과육을 생구기자 과육과 대략 1 : 1(중량비)의 비율로 혼합하고, 쨈의 형성을 촉진시키기 위해 펙틴과, 구연산 등의 산미제를 각각 1.0 내지 2.0wt% 및 0.2 내지 0.3wt%의 양으로 첨가하여 잘 저어 주면서 온도를 서서히 올려 준다. 또한, 이때 미감을 증진시키기 위한 당류로서 설탕과 물엿이 각각 약 25 내지 35wt% 및 약 8.0 내지 10.0wt%의 양으로 첨가되는데, 물엿을 넣고 설탕을 두 세번에 걸쳐 나누어 넣어주는 것이 바람직하며, 온도계로 약 105℃가 되거나 브릭스메터(Brix meter)로 측정하는 당도가 약 60∼65Brix°정도가 되면 온도를 낮추고, 상온에서 냉각시킨다.In order to enhance palatability of the raw meat obtained from the above process, fruit flesh such as apples is mixed with the fresh fruit raw meat at a ratio of approximately 1: 1 (weight ratio), and pectin, citric acid, Add the acidulant in the amount of 1.0 to 2.0wt% and 0.2 to 0.3wt% respectively and stir well while gradually raising the temperature. In addition, sugar and syrup are added in amounts of about 25 to 35wt% and about 8.0 to 10.0wt%, respectively, as sugars to enhance the aesthetics.It is preferable to add syrup and divide the sugar two or three times. When the temperature is about 105 ℃ or the sugar measured by Brix meter is about 60 ~ 65Brix °, lower the temperature and cool it at room temperature.
제4공정 : 살균, 냉각 및 포장공정4th process: sterilization, cooling and packaging
전기 공정으로부터 수득한 생구기자쨈을 약 70 내지 80℃에서 밀폐된 용기에 담아 약 20 내지 30분간 살균하고 급속냉각하여 포장 보관한다.Raw Gugijaja obtained from the electrical process is put in a sealed container at about 70 to 80 ℃ sterilization for about 20 to 30 minutes, and then rapidly cooled and packaged.
이상에서 설명한 본 발명의 생구기자쨈의 제조과정을 제1도에 나타내었다.Figure 1 shows the manufacturing process of the freshly cooked Jaguja of the present invention described above.
이하, 실시예를 통하여 본 발명을 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 설명하기 위한 것으로, 이들 실시예에 의해 본 발명의 범위가 한정되지 않는다는 것은 본 발명이 속하는 분야에서 통상의 지식을 가진 자들에게 있어서 자명할 것이다.Hereinafter, the present invention will be described in detail through examples. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples.
[실시예 1]Example 1
생구기자 과육의 제조Manufacture of fastener pulp
생구기자 1kg을 선별하고 깨끗이 세척한 다음, 밀폐된 용기에 담아 생구기자가 잠기도록 물을 채우고, 약 30℃의 수욕상에서 약 12시간 정도 방치시켰다. 이어서, 온수에서 꺼내어 깨끗한 물로 세척하고, 채반에 받쳐 물기를 제거한다. 이 생구기자를 분쇄기를 이용해 마쇄한 다음, 씨나 질긴 껍질부분은 분리하여 연한 과육과 과즙 약 700 g을 수득하였다.1 kg of goji berry was selected and washed, and then placed in an airtight container filled with water to soak the goji berry, and left for about 12 hours in a water bath at about 30 ° C. Subsequently, it is taken out of hot water, washed with clean water, and drained by applying to a tray. The lively reporter was crushed using a grinder, and the seeds or chewy peels were separated to obtain about 700 g of soft flesh and juice.
[실시예 2 내지 3][Examples 2 to 3]
생구기자의 맛을 개선하기 위해 생구기자를 침지시키는 온수의 온도를 하기 표 1과 같이 변화시킨 것을 제외하고는, 실시예 1과 동일하게 실시하여 생구기자 과육을 수득하였다.Except for changing the temperature of the hot water to immerse the livelihood to improve the taste of the livelihood reporter as in Table 1, was carried out in the same manner as in Example 1 to obtain a liveliquid pulp.
[비교예 1]Comparative Example 1
생구기자의 맛을 개선하기 위해 생구기자를 침지시키는 온수의 온도를 하기 표 1과 같이 변하시킨 것을 제외하고는, 실시예 1과 동일하게 실시하여 생구기자 과육을 수득하였다.Except for changing the temperature of the hot water immersed in the livelihood to improve the taste of the livelihood reporter as in Table 1, was carried out in the same manner as in Example 1 to obtain a liveliquid pulp flesh.
관능시험Sensory test
전기 실시예 1 내지 3 및 비교예 1에서 제조한 생구기자 과육에 대하여 떫은 맛, 이취 및 아린 맛을 아래 제시한 기준에 따라 관능검사하였다. 관능검사는 성인 남여 각 10명에 대하여 실시하여 그 평균치를 구하였으며, 그 결과는 하기 표 1에 나타낸 바와 같다.The astringent taste, off-flavor, and arine taste of the raw meat berry pulp prepared in Examples 1 to 3 and Comparative Example 1 were sensory tested according to the criteria given below. The sensory test was performed for each adult male and female to obtain the average value, the results are shown in Table 1 below.
* 관능검사 기준 : 1 : 아주 심하다 2 : 심하다* Sensory test criteria: 1: very severe 2: severe
3 : 약간 있다. 4 : 거의 없다3: There is a little. 4: almost no
5 : 전혀 없다5: no at all
[실시예 4 내지 14][Examples 4 to 14]
생구기자쨈의 제조Preparation of fresh egg bran
전기 실시예 1에서 제조한 생구기자 과육에 맛과 기호성을 증진시키기 위해 하기 표 2의 배합비로 사과 과육을 잘게 부수어 생구기자 과육과 1 : 1(중량비)로 혼합하고, 여기서 설탕, 물엿, 펙틴 및 구연산을 하기 표 2의 배합비(중량 기준)로 첨가하여 잘 교반해 주면서 가열하였다. 이때, 설탕은 3회에 나누어서 넣어주었다. 이와 같은 방법으로 당도가 약 65Brix°가 되도록 졸인 후, 냉각시키고 포장병에 담아 약 75℃에서 약 25분간 살균하고, 급속냉각하여 생구기자쨈을 제조하였다.In order to enhance the taste and palatability of the raw berry pulp prepared in Example 1, the apple pulp is crushed finely in a blending ratio of Table 2 and mixed with the raw berry pulp and 1: 1 (weight ratio), wherein sugar, syrup, pectin and Citric acid was added to the mixing ratio (based on weight) of Table 2 and heated with stirring. At this time, the sugar was divided into three times. In this way, the sugar content was boiled down to about 65 Brix °, cooled, put in a packaging bottle, sterilized at about 75 ° C. for about 25 minutes, and rapidly cooled to prepare fresh Gugijaja.
물리화학적 특성 및 관능검사Physical and chemical properties and sensory tests
상기 실시예 4 내지 20에서 제조된 생구기자쨈의 보존성과, 외관, 질감, 색, 맛 및 기호도에 대한 관능검사를 실시하였다. 검사 및 평가방법은 아래와 같다.The organoleptic test of the preservability, appearance, texture, color, taste, and taste of the raw Gugijaja prepared in Examples 4 to 20 were carried out. The inspection and evaluation method is as follows.
(ⅰ) 보존성 : 생구기자쨈을 상온에서 4개월간 저장하면서 육안 및 미생물 검사를 통하여 구기자 시럽의 부패상태를 검사하였다.(Iii) Preservation: The fresh berry sauce was stored at room temperature for 4 months, and the rot status of goji berry syrup was examined through visual and microbiological tests.
(ⅱ) 관능검사는 10명을 대상으로 생구기자쨈의 외관, 질감, 색, 맛 및 전체적인 품질에 대한 기호도를 9점 평점법으로 실시하였다.(Ii) The sensory evaluation was carried out by nine-point grading method for ten people's palatability, texture, color, taste, and overall quality.
상기 실시예 4 내지 20에서 제조된 생구기자쨈의 보존성 및 관능검사 결과를 하기 표 3에 나타내었다.The preservation and sensory test results of the live gojija 제조 prepared in Examples 4 to 20 are shown in Table 3 below.
* : 응고 현상이 있음.*: Solidification phenomenon.
** : 특히 신맛이 강함.**: Especially strong acidity.
# : 특히 사과향이 강함.#: Especially strong apple flavor.
상기 표에서 알 수 있는 바와 같이, 생구기자 과육과 과일 과육은 각각 구성성분 전체의 중량을 기준으로 약 27 내지 33%의 범위 내에서 대략 같은 양으로 첨가되어야 하며, 어느 한쪽의 양이 많은 경우에는 그 성분의 향이 강해져서 좋지 않았다. 당류로서는 설탕과 물엿이 사용되며, 각각 구성성분 전체의 중량을 기준으로 약 25 내지 35% 및 8.0 내지 10.0%의 양으로 첨가된다. 펙틴은 생구기자쨈의 잼 형성을 촉진하는 물질로서 구성성분 전체의 중량을 기준으로 1.0 내지 2.0%의 양으로 첨가된다. 펙틴의 양이 1.0% 미만에서는 쨈 형성이 불량하고, 2.0%를 초과하면 쨈이 응고하여 뭉치는 경향이 있었다. 산미류로서는 구연산이 사용되며, 약 0.2 내지 0.3%의 양으로 첨가된다. 구연산의 양이 0.2% 미만이면, 산미제의 효과가 잘 나타나지 않고 0.3%를 초과하면 너무 신맛이 나서 좋지 않은 것으로 나타났다.As can be seen in the table above, the raw meat and the fruit flesh each should be added in about the same amount in the range of about 27 to 33%, based on the weight of the components as a whole, It was not good because the scent of the ingredient became strong. Sugars and starch syrups are used as the saccharides, and are added in amounts of about 25 to 35% and 8.0 to 10.0%, respectively, based on the weight of the entire component. Pectin is a substance that promotes jam formation of fresh berry berry and is added in an amount of 1.0 to 2.0% based on the weight of all the ingredients. When the amount of pectin was less than 1.0%, the formation of pitting was poor, whereas when the amount of pectin was more than 2.0%, the pitting tended to coagulate and aggregate. Citric acid is used as the acid and is added in an amount of about 0.2 to 0.3%. If the amount of citric acid is less than 0.2%, the effect of the acidulant is not good, and if it exceeds 0.3%, it is too sour that it is not good.
이상에서 상세히 설명하고 입증하였듯이, 본 발명에 의해 생구기자를 건조시킬 필요 없이 맛과 영양이 풍부하고, 자양강장 효과가 뛰어난 생구기자쨈을 간단히 제조할 수 있어 농가소득증대에 그 기여도가 크다는 것이 확인되었다.As described and verified in detail above, it is confirmed that the present invention contributes to the increase of farm income by simply preparing a fresh goji berry which is rich in taste and nutrition and excellent in nutritional tonic effect without the need to dry the fresh goji berry. It became.
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| KR1019950053769A KR0182997B1 (en) | 1995-12-22 | 1995-12-22 | Preparation of raw lycium jam |
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| KR100419075B1 (en) * | 2001-11-01 | 2004-02-18 | 경상남도 | Paprika jam |
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| KR100419075B1 (en) * | 2001-11-01 | 2004-02-18 | 경상남도 | Paprika jam |
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