KR100369619B1 - Manufacturing method of fruit jam using tangle extract liquid - Google Patents
Manufacturing method of fruit jam using tangle extract liquid Download PDFInfo
- Publication number
- KR100369619B1 KR100369619B1 KR10-2000-0035436A KR20000035436A KR100369619B1 KR 100369619 B1 KR100369619 B1 KR 100369619B1 KR 20000035436 A KR20000035436 A KR 20000035436A KR 100369619 B1 KR100369619 B1 KR 100369619B1
- Authority
- KR
- South Korea
- Prior art keywords
- kelp
- concentrate
- extract
- weight
- fruit
- Prior art date
Links
- 239000000284 extract Substances 0.000 title claims abstract description 79
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 77
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 239000007788 liquid Substances 0.000 title claims description 10
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 204
- 239000012141 concentrate Substances 0.000 claims abstract description 63
- 238000000034 method Methods 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 12
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 12
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 11
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 11
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 11
- 229940010454 licorice Drugs 0.000 claims abstract description 11
- 241000202807 Glycyrrhiza Species 0.000 claims abstract description 10
- 238000011033 desalting Methods 0.000 claims description 20
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 19
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 19
- 240000006365 Vitis vinifera Species 0.000 claims description 19
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 19
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 18
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 18
- 240000009088 Fragaria x ananassa Species 0.000 claims description 17
- 235000000346 sugar Nutrition 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 239000000047 product Substances 0.000 claims description 10
- 238000000926 separation method Methods 0.000 claims description 10
- 239000003651 drinking water Substances 0.000 claims description 9
- 235000020188 drinking water Nutrition 0.000 claims description 9
- 229920001282 polysaccharide Polymers 0.000 claims description 9
- 239000005017 polysaccharide Substances 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 9
- 238000005406 washing Methods 0.000 claims description 9
- 108010011485 Aspartame Proteins 0.000 claims description 8
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 8
- 239000000605 aspartame Substances 0.000 claims description 8
- 235000010357 aspartame Nutrition 0.000 claims description 8
- 229960003438 aspartame Drugs 0.000 claims description 8
- 239000000600 sorbitol Substances 0.000 claims description 8
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 244000144730 Amygdalus persica Species 0.000 claims description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 239000004744 fabric Substances 0.000 claims description 2
- 241000220225 Malus Species 0.000 claims 1
- 235000011430 Malus pumila Nutrition 0.000 claims 1
- 235000015103 Malus silvestris Nutrition 0.000 claims 1
- 239000012043 crude product Substances 0.000 claims 1
- 238000010612 desalination reaction Methods 0.000 claims 1
- 238000011049 filling Methods 0.000 claims 1
- 150000004676 glycans Chemical class 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 5
- 239000003002 pH adjusting agent Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 12
- 235000019640 taste Nutrition 0.000 description 9
- 150000004804 polysaccharides Chemical class 0.000 description 8
- 230000008569 process Effects 0.000 description 6
- 241001474374 Blennius Species 0.000 description 4
- 235000010443 alginic acid Nutrition 0.000 description 4
- 239000000783 alginic acid Substances 0.000 description 4
- 229920000615 alginic acid Polymers 0.000 description 4
- 229960001126 alginic acid Drugs 0.000 description 4
- 150000004781 alginic acids Chemical class 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000035790 physiological processes and functions Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 244000307700 Fragaria vesca Species 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000019645 odor Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 229920000855 Fucoidan Polymers 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- 241000146226 Physalis ixocarpa Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 235000010419 agar Nutrition 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000021012 strawberries Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- OSELKOCHBMDKEJ-UHFFFAOYSA-N (10R)-3c-Hydroxy-10r.13c-dimethyl-17c-((R)-1-methyl-4-isopropyl-hexen-(4c)-yl)-(8cH.9tH.14tH)-Delta5-tetradecahydro-1H-cyclopenta[a]phenanthren Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(=CC)C(C)C)C1(C)CC2 OSELKOCHBMDKEJ-UHFFFAOYSA-N 0.000 description 1
- DBTMGCOVALSLOR-DEVYUCJPSA-N (2s,3r,4s,5r,6r)-4-[(2s,3r,4s,5r,6r)-3,5-dihydroxy-6-(hydroxymethyl)-4-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-6-(hydroxymethyl)oxane-2,3,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](CO)O[C@H](O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-DEVYUCJPSA-N 0.000 description 1
- CQSRUKJFZKVYCY-UHFFFAOYSA-N 5alpha-isofucostan-3beta-ol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(=CC)C(C)C)C1(C)CC2 CQSRUKJFZKVYCY-UHFFFAOYSA-N 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- GBBBJSKVBYJMBG-QTWVXCTBSA-N Fucosterol Natural products CC=C(CC[C@@H](C)[C@@H]1CC[C@@H]2[C@H]3C=C[C@@H]4C[C@H](O)CC[C@@]4(C)[C@@H]3CC[C@@]12C)C(C)C GBBBJSKVBYJMBG-QTWVXCTBSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- OSELKOCHBMDKEJ-VRUYXKNBSA-N Isofucosterol Natural products CC=C(CC[C@@H](C)[C@H]1CC[C@@H]2[C@H]3CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C)C(C)C OSELKOCHBMDKEJ-VRUYXKNBSA-N 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 241001466453 Laminaria Species 0.000 description 1
- 229920001543 Laminarin Polymers 0.000 description 1
- 239000005717 Laminarin Substances 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 229940023476 agar Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 230000004531 blood pressure lowering effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001906 cholesterol absorption Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- OSELKOCHBMDKEJ-JUGJNGJRSA-N fucosterol 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(=C/C)C(C)C)[C@@]1(C)CC2 OSELKOCHBMDKEJ-JUGJNGJRSA-N 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 229940069445 licorice extract Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000004173 sunset yellow FCF Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/202—Algae extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/24—Non-sugar sweeteners
- A23V2250/248—Di-Peptides sweeteners
- A23V2250/2482—Aspartam
-
- 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
- A23V2250/64—Sugar alcohols
- A23V2250/642—Sorbitol
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)
- Seasonings (AREA)
Abstract
본 발명은 다시마 추출액을 이용한 과실잼의 제조방법에 관한 것으로서 보다 상세하게는 다시마로부터 다시마 추출액을 얻고 이 다시마 추출액에 감초, 계피, 팔각 등을 첨가한 과실잼용 다시마 농축액을 제조하고, 이 과실잼용 다시마 농축액과 과실농축액, 원부재료 및 pH 조절제 등이 포함된 과실잼의 제조방법에 관한 것이다.The present invention relates to a method for producing fruit jam using kelp extract, and more specifically, to obtain a kelp extract from kelp, and to prepare a kelp concentrate for fruit jam in which licorice, cinnamon, octagon, etc. are added to the kelp extract, and the kelp for fruit jam It relates to a manufacturing method of fruit jam containing a concentrate and fruit concentrate, raw materials and pH adjusting agent.
본 발명의 다시마 추출액을 이용한 과실잼의 제조방법은 다시마로부터 다시마 추출액을 얻은 공정과, 상기 다시마 추출액에 감초, 계피 및 팔각의 농축액을 첨가하여 과실잼용 다시마 농축액을 얻는 공정과, 상기 과실잼용 다시마 농축액에 과실농축액, 원부재료 및 pH 조절제 등을 첨가함으로써 다시마 추출액이 포함된 과실잼을 제조하는 공정으로 이루어짐을 특징으로 한다.The method for preparing fruit jam using the kelp extract of the present invention comprises the steps of obtaining a kelp extract from kelp, and adding a licorice, cinnamon and octagonal concentrate to the kelp extract to obtain a kelp concentrate for fruit jam, and the kelp concentrate for the fruit jam. It is characterized in that it is made of a process for preparing fruit jam containing kelp extract by adding fruit concentrate, raw ingredients and pH adjusting agent.
Description
본 발명은 다시마 추출액을 이용한 과실잼의 제조방법에 관한 것으로서 보다 상세하게는 다시마로부터 다시마 추출액을 얻고 이 다시마 추출액에 감초, 계피, 팔각 등을 첨가한 과실잼용 다시마 농축액을 제조하고, 이 과실잼용 다시마 농축액, 과실농축액, 원부재료 및 pH 조절제 등이 포함된 과실잼의 제조방법에 관한 것이다.The present invention relates to a method for producing fruit jam using kelp extract, and more specifically, to obtain a kelp extract from kelp, and to prepare a kelp concentrate for fruit jam in which licorice, cinnamon, octagon, etc. are added to the kelp extract, and the kelp for fruit jam It relates to a method for producing fruit jam containing a concentrate, fruit concentrate, raw materials and pH adjusting agent.
과실잼은 기본적으로 과실 특유의 향, 맛 색 및 식감과 같은 향미 기호특성을 가능한 유지하면서 다량의 설탕을 첨가하여 가열 조리함으로써 수분활성을 충분히 낮춰 높은 저장 안정성을 추구하는 제품 특성이 있으며 이를 위해서는 국제적으로 당농도 65 Brix 이상을 유지하여야 하는 제품규격 특성 때문에 맛이 지나치게 달고 열량도 높은 문제점을 내포하고 있었다.Fruit jam is basically a product that pursues high storage stability by lowering water activity sufficiently by adding a large amount of sugar and cooking it while maintaining flavor preferences such as fruit flavor, taste, color and texture. Due to the product standard characteristics that the sugar concentration should be maintained at 65 Brix or more, the taste was too sweet and the calories were high.
이와 같은 과실잼의 고당 및 고열량 특성 관련 문제점을 해결하기 위해 국내외적으로 다양한 학술적 및 산업적 연구개발 노력이 이루어져 왔으며 기술적으로는 과실잼 가공시 기존 설탕 사용량의 일부 또는 전부를 저열량 감미소재로 대체하거나 저열량의 다당류를 적절히 활용하는 방법으로 기술개발이 시도되어 왔다.In order to solve such problems related to high sugar and high calorie properties of fruit jams, various academic and industrial R & D efforts have been made at home and abroad. Technically, in the process of processing fruit jams, some or all of the existing sugar consumption is replaced with low calorie sweet material or low calorie content. The development of technology has been attempted to properly utilize polysaccharides.
저열량 감미소재의 활용은 과실잼의 제조에 사용되어온 설탕류의 일부를 아스파탐(Aspartame), 사카린 등의 저열량 인공 합성 감미료나, 자일리톨(Xylitol), 어리쓰리톨(Erithritol), 솔비톨(sorbitol) 등의 합성 당알콜류로 대체하고자 하는 방식으로 이루어져 왔으나 대체 감미료는 대부분 소량 사용에 따라 수분활성 조절 특성이 기존 설탕 사용시보다 현저히 낮을 뿐 아니라 사용 안전성, 이미지, 감미 품질, 경제성 등에 있어서도 많은 문제점을 내포하고 있어 감미소재의 독자적 대체만으로는 산업적 활용에 상당한 제한점을 내포하고 있는 실정이다.The application of low calorie sweetening material is to synthesize some of the sugars that have been used to make fruit jam. It has been made in the way to replace sugar alcohols, but the replacement sweeteners are not only lower than the existing sugars, but also have many problems in terms of use safety, image, sweetness quality and economic efficiency. Independent substitution of the company imposes significant limitations on industrial use.
또한 저열량 특성의 천연 다당류 소재활용은 곤약, 한천, 알긴산, 카라기난, 셀루로스 등 식물성 정제 다당류와 젤라틴 등 동물성 소재가 부분적으로 활용되어 왔으나 다당류의 종류별로 보수특성, 유화특성, 겔형성 특성, 수용해특성, 점착성 등 작용 기능특성이 각기 다를 뿐 아니라 과실잼의 물성에 도움을 주는 작용 특성은 제한적이기 때문에 과실잼의 단순한 물성개선 등 첨가물 수준의 활용 외에 열량감소를 위한 설탕의 대체사용에는 여러 가지 문제점이 있었다.In addition, the utilization of low-calorie natural polysaccharide material has been partially utilized in vegetable refined polysaccharides such as konjac, agar, alginic acid, carrageenan and cellulose, and animal materials such as gelatin, but water-retaining properties, emulsifying properties, gel-forming properties, water-soluble properties, etc. As there are not only different functional functions such as properties and tackiness, but also limited functions to help the properties of fruit jams, there are various problems in the use of sugar to reduce calories in addition to the use of additives such as simple properties improvement of fruit jams. There was this.
이는 정제 다당류들의 감미도가 낮아 감미기호성 부여를 위해서는 고품질의 저열량 감미 소재를 동시에 사용해야 하는 문제점 외에도 다당류의 산업적 정제과정에서 화학물질의 사용 및 이로 인한 화학물질의 잔존 이미지 문제, 천연 추출물과 정제품간의 성분구조 차이에 의한 수용해 특성 및 잠재적 기능성분 이용특성 차이 등 여러 가지 이유 때문에 과실잼의 원료소재로서 보편적 활용에 어려움이 많기 때문이다.In addition to the problem of using high quality low calorie sweeteners at the same time in order to provide sweetness, the use of chemicals in the industrial purification process of polysaccharides and the residual image of chemicals, and the structure of natural extracts and products This is because it is difficult to use universally as a raw material for fruit jams due to various reasons such as different solubility characteristics and potential functional ingredient utilization characteristics.
이와 같은 제반 문제점에도 불구하고 저열량 특성의 과실잼 제조를 위한 연구는 다양한 소재와 제조공법이 실험적으로 시도되고 있는 가운데 해조류는 알긴산, 한천 등 다양한 기능성 저열량 다당류를 다량 함유하는 원료특성 때문에 저열량 과실잼의 원료소재로서 높은 관심의 대상이 되어왔으며 해조류중에서 특히 다시마는 글루탐산 등의 정미성 아미노산과 알긴산 및 후코이단(Fucoidan) 등의 유용성분을 다량 함유하고 있어 저열량 식품소재로서 유망한 원료로 평가되어 왔다.Despite these problems, research on the manufacture of fruit jams with low calorie properties has been conducted experimentally with various materials and manufacturing methods, while seaweeds have low calorie fruit jams due to the raw material properties containing large amounts of various functional low calorie polysaccharides such as alginic acid and agar. It has been of high interest as a raw material, and kelp, especially seaweed, has been evaluated as a promising raw material as a low calorie food material because it contains a large amount of taste amino acids such as glutamic acid and useful ingredients such as alginic acid and fucoidan.
이와 같은 다시마의 성분특성을 이용하여 건강보조식품 용도의 다양한 조미농축 엑기스 및 분말제품이 생산 공급되고 있으나 바람직하지 못한 색택과 냄새 때문에 양질의 감미와 향, 색택 및 식감 등 까다로운 식미 기호특성을 중요한 품질요소로 하는 과실잼의 원료소재로는 효과적으로 이용되지 못한 문제점이 있다.Although various flavored extracts and powder products for health supplement foods are produced and supplied by using the ingredient characteristics of kelp, it is difficult to taste difficult taste such as high quality sweetness and flavor, color taste and texture due to undesirable color taste and smell. There is a problem in that it is not effectively used as a raw material of fruit jam as urea.
다시마(Laminaria spp.)에는 MSG의 주요 구성성분인 글루탐산 외에도 기능성 알긴산을 비롯한 Fucoidan, Fucosterol, laminarin 등 중성지질 및 콜레스테롤 흡수억제, 중금속 체외 배출, 혈압저하효과, 혈액응고 억제, 면역기능 증진, 항암,항 엘러지, 항산화, 항균, 정장효과 등 수많은 생리기능 특성의 기능성 다당류 성분이 다량 함유되어 있음이 과학적 연구 결과로 속속 밝혀지고 있다.In addition to glutamic acid, which is a major component of MSG, kelp (Laminaria spp.) Contains functional alginic acid, such as fucoidan, fucosterol, laminarin, neutral lipid and cholesterol absorption inhibition, heavy metal extracorporeal release, blood pressure lowering effect, blood coagulation inhibition, immune function enhancement, anticancer, Scientific research has revealed that it contains large amounts of functional polysaccharides with numerous physiological functions such as anti-allergic, antioxidant, antibacterial, and intestinal effects.
이러한 다시마의 식품학적 특성 때문에 일본에서는 전통적으로 다시마의 식품소재 활용이 보편화되어 있으며 최근부터는 기능성 식품의 붐에 따라 다양한 건강식품 소재화 노력이 집중되고 있으나 우리나라의 경우 일부 조미소재활용 외에 기능특성을 유효하게 이용하고자 하는 고부가가치 산업활용 기술 개발은 거의 전무한 실정이다.Due to the food characteristics of kelp, traditionally, the use of food material of kelp is generally used in Japan. Recently, various efforts for materialization of health foods have been focused on the boom of functional foods. There is almost no development of high value-added industrial utilization technology.
본 발명은 상기에서 언급한 바와 같이 생리기능 특성의 기능성 다당류 성분이 다량 함유되어 다시마로부터 다시마 추출액을 얻고, 이 다시마 추출액으로부터 과실잼 제조에 적합한 다시마 농축액을 얻고, 이 다시마 농축액과 과실농축액, 솔비톨, 아스파탐을 이용하여 생리기능성이 우수하면서 열량이 낮고 과실잼 특유의 풍미기호성이 우수한 과실잼을 제조하는 것을 목적으로 한다.The present invention, as mentioned above, contains a large amount of functional polysaccharide components of physiological function properties to obtain a kelp extract from kelp, and from this kelp extract to obtain a kelp concentrate suitable for fruit jam preparation, the kelp concentrate, fruit concentrate, sorbitol, An object of the present invention is to prepare fruit jams having excellent physiological function, low calorie content and excellent flavor symbol using aspartame.
도 1은 다시마 추출액의 제조공정도1 is a manufacturing process of kelp extract
도 2는 도 1의 다시마 추출액으로부터 본 발명의 과실잼 소재용 다시마 농축액의 제조공정도Figure 2 is a manufacturing process of the kelp concentrate for fruit jam material of the present invention from the kelp extract of Figure 1
도 3은 다시마 농축액, 과실농축액 및 원부재료를 이용한 과실잼의 제조방법Figure 3 is a method for producing fruit jam using kelp concentrate, fruit concentrate and raw materials
본 발명의 다시마 추출액을 이용한 과실잼의 제조방법은 다시마로부터 다시마 추출액을 얻은 공정과, 상기 다시마 추출액에 감초, 계피 및 팔각 등의 농축액을 첨가하여 과실잼용 다시마 농축액을 얻는 공정과, 상기 과실잼용 다시마 농축액에 과실농축액, 원부재료 및 pH 조절제 등을 첨가함으로써 다시마 추출액이 포함된 과실잼을 제조하는 공정으로 이루어진다.The method for preparing fruit jam using the kelp extract of the present invention comprises the steps of obtaining a kelp extract from kelp, and adding a concentrate such as licorice, cinnamon and octagon to the kelp extract to obtain a kelp concentrate for fruit jam, and the kelp for fruit jam By adding the fruit concentrate, raw material and pH adjusting agent to the concentrate is made of a process for producing a fruit jam containing kelp extract.
이하 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
본 발명의 다시마 추출액을 이용한 과실잼의 제조방법은 다시마로부터 다시마 추출액을 얻는 단계와 ; 다시마 추출액으로부터 과실잼용 다시마 농축액을 얻는 단계와; 과실잼용 다시마 농축액과 과실농축액을 각각 20∼45중량%, 40∼60중량%로 혼합하고 70∼80℃의 온도에서 30∼60분간 교반 가열하는 단계와 ; 교반 가열 단계 후 과실잼용 다시마 농축액과 과실농축액의 혼합물에 설탕 20∼60중량%, 펙틴 0.2∼0.8중량%, 솔비톨 2∼15중량%, 및 아스파탐 1∼5중량%의 원부재료를 첨가하고 70∼80℃의 온도에서 30∼60분간 교반 가열하는 단계와; 교반 가열 단계 후 구연산을 0.2∼0.8중량% 첨가하여 과실잼용 다시마 농축액, 과실농축액 및 원부재료의 혼합물의 pH를 3.2∼3.6으로 조절하고 70∼80℃의 온도에서 30∼60분간 교반 가열하여 과실잼을 제조하는 단계와; 과실잼을 세정된 유리병에 충전하고 60∼90℃에서 10∼60분간 열탕 살균한 후 실온에서 냉각하는 단계로 이루어진다.The method for preparing fruit jam using the kelp extract of the present invention comprises the steps of obtaining a kelp extract from kelp; Obtaining kelp concentrate for fruit jam from kelp extract; Mixing the kelp concentrate for fruit jam and the fruit concentrate at 20 to 45% by weight and 40 to 60% by weight, respectively, and stirring and heating at a temperature of 70 to 80 ° C for 30 to 60 minutes; After the stirring and heating step, 20 to 60% by weight of sugar, 0.2 to 0.8% by weight of pectin, 2 to 15% by weight of sorbitol, and 1 to 5% by weight of aspartame were added to the mixture of the kelp concentrate for fruit jam and the fruit concentrate. Stirring and heating at a temperature of 80 ° C. for 30 to 60 minutes; After stirring and heating step, citric acid is added 0.2 ~ 0.8% by weight to adjust the pH of the mixture of kelp concentrate, fruit concentrate and raw materials for fruit jam to 3.2 ~ 3.6, and stirred and heated for 30 ~ 60 minutes at 70 ~ 80 ℃. Preparing a; Fruit jam is filled into the cleaned glass bottle, sterilized by boiling water for 10 to 60 minutes at 60 ~ 90 ℃ and then cooled at room temperature.
한편, 상기에서 다시마로부터 다시마 추출액을 얻는 단계는 건조 다시마 또는 염장 다시마로부터 탈염 다시마를 얻는 단계와; 탈염 처리된 다시마를 건조기로 50∼80℃에서 건조하여 수분함량 5∼10%의 건조 다시마를 얻는 단계와; 건조 다시마를 절단기로 2∼5mm의 크기로 절단 한 후 분쇄기로 입도 20∼50 메쉬(mesh)의 다시마 조쇄물을 얻는 단계와; 다시마 조쇄물을 105∼130℃에서 5∼30분간 교반하면서 배소(焙燒)처리하는 단계와; 배소처리한 다시마 조쇄물에 다시마 조쇄물 중량의 10∼15배 중량의 물을 가한 후 90∼120℃의 조건에서 60∼240분간 다시마에 포함된 다당류 성분을 추출하는 가열추출 단계와; 가열추출 단계 후 다시마 고형물과 다시마 추출액을 분리하는 액분리 단계와; 액분리 단계에 의해 얻은 다시마 추출액을40∼70℃ 조건에서 감압농축하여 15∼20 brix의 다시마 추출액을 얻는다.On the other hand, the step of obtaining a kelp extract from kelp is a step of obtaining desalted kelp from dried kelp or salted kelp; Drying the desalted kelp at 50 to 80 ° C. with a dryer to obtain dried kelp having a water content of 5 to 10%; Cutting the dried kelp into a size of 2 to 5 mm with a cutter and then obtaining a kelp compacted material having a particle size of 20 to 50 mesh; Roasting kelp crushed products at 105 to 130 ° C. for 5 to 30 minutes with stirring; A heat extraction step of extracting the polysaccharide component contained in the kelp for 60 to 240 minutes under the conditions of 90 to 120 ° C. after adding 10-15 times the weight of the kelp crushed water to the roasted kelp crushed product; A liquid separation step of separating the kelp solids and the kelp extract after the heat extraction step; The kelp extract obtained by the liquid separation step is concentrated under reduced pressure at 40 to 70 ° C. to obtain 15 to 20 brix kelp extract.
상기에서 건조 다시마로부터 탈염 다시마를 얻는 단계는 건조 다시마를 건조 다시마 중량의 20∼30배의 식용수에 1시간 이상 침지하여 다시마의 염분을 용출시키는 1차 수세 탈염 단계와; 1차 수세 탈염 단계 후 염분이 용출된 식용수를 버리고 건조 다시마를 건조 다시마 중량의 20∼30배의 식용수에 12∼24시간 동안 침지하여 다시마의 염분을 용출시키는 2차 수세 탈염하는 단계와 ; 상기 건조 다시마의 1차 수세 탈염 단계와 2차 수세 탈염 단계를 2∼3회 반복하여 탈염 다시마를 얻는 다. 한편 염장 다시마로부터 탈염 다시마를 얻는 단계는 염장 다시마를 염장 다시마 중량의 10∼20배의 식용수에 5∼10분간 침지하여 염장 다시마의 염분을 용출시키는 1차 수세 탈염 단계와 ; 1차 수세 탈염 처리 후 염장 다시마를 염장 다시마 중량의 10∼20배의 식용수에 30분∼2시간 동안 침지하여 염장 다시마의 염분을 용출시키는 2차 수세 탈염 단계와 ; 상기 염장 다시마의 1차 수세 탈염 단계와 2차 수세 탈염 단계를 2∼3회 반복하여 탈염 다시마를 얻는다.The step of obtaining a desalted kelp from the dried kelp is a first flush desalting step of eluting the salt of kelp by immersing the dried kelp in drinking water of 20 to 30 times the weight of the dried kelp for at least one hour; After the first washing desalting step, discarding the drinking water from which the salt is eluted, and immersing the dried kelp in drinking water at 20 to 30 times the weight of the dried kelp for 12 to 24 hours to elute the salt of the kelp; The demineralized kelp is obtained by repeating the first washing desalting step and the second washing desalting step of the dried kelp two to three times. On the other hand, the step of obtaining desalted kelp from salted kelp is a first flush desalting step of dipping salted kelp in drinking water of 10-20 times the weight of salted kelp to elute salts of salted kelp; A second washing desalting step in which the salted kelp is immersed in 10-20 times the weight of the salted kelp for 30 minutes to 2 hours after the first washing desalting treatment to elute the salt of the salted kelp; The desalted kelp is obtained by repeating the first washing desalting step and the second washing desalting step of the salted kelp two to three times.
상기에서 다시마 고형물과 다시마 추출액을 분리하는 액분리 단계는 다시마 고형물과 다시마 추출액을 자연방치 후 경사법에 의하여 다시마 추출액을 얻거나 혹은, 여과포를 사용한 압착버부, 2000×g∼7000×g의 회분식 원심분리, 2000×g ∼7000×g의 연속식 원심분리, 액분리 방법중에서 선택된 1종류의 방법으로 다시마 고형물과 다시마 추출액을 분리한 다음 여과조제를 함유한 도금 진공 필터(precoat vaccum filter)로 여과하거나 또는 공극 크기(pore size)가 0.5 미크론(㎛) 이하의 마이크로 필터(micro filter)로 2∼3회 여과한다.In the liquid separation step of separating the kelp solids and kelp extract from the above, the kelp solids and the kelp extracts are left to spontaneously left to obtain kelp extracts by a decanting method, or a pressurized burr portion using a filter cloth, a batch centrifugation of 2000 × g ~ 7000 × g The kelp solids and the kelp extracts are separated by one of the following methods: separation, continuous centrifugation from 2000 × g to 7000 × g, and liquid separation, followed by filtration with a precoat vaccum filter containing a filtration aid. Or 2-3 times with a micro filter having a pore size of 0.5 micron (μm) or less.
다시마 추출액으로부터 과실잼용 다시마 농축액을 얻는 방법은 15∼20 brix 농도의 감초 농축액, 계피 농축액 및 팔각 농축액을 상기에서 언급한 다시마 추출액 기준으로 각각 1∼5중량%, 0.1∼3중량%, 0.1∼3중량%를 다시마 추출액과 혼합하고 70∼100℃에서 10∼60분간 가열용해한 후 실온에서 냉각하여 얻는다.The method of obtaining kelp concentrates for fruit jam from kelp extracts is based on the licorice concentrates, cinnamon concentrates and octagonal concentrates at 15-20 brix concentrations, based on the above-mentioned kelp extracts, respectively, from 1 to 5% by weight, from 0.1 to 3% by weight, and from 0.1 to 3%. The wt% is mixed with the kelp extract and heated and dissolved at 70-100 占 폚 for 10-60 minutes, followed by cooling at room temperature.
한편, 본 발명의 과실잼 제조시 사용하는 과실농축액은 사과, 포도, 복숭아, 딸기 또는 오렌지중에서 선택된 1종류의 과실을 종래의 농축방법으로 농축한 것을 사용한다.On the other hand, the fruit concentrate used in the fruit jam production of the present invention is used by concentrating one kind of fruit selected from apples, grapes, peaches, strawberries or oranges by a conventional concentration method.
이하 본 발명을 다음의 실시예 및 시험예에 의하여 설명하고자 한다. 그러나 이들이 본 발명의 기술적 범위를 한정하는 것은 아니다.Hereinafter, the present invention will be described by the following examples and test examples. However, these do not limit the technical scope of the present invention.
<실시예><Example>
(1) 다시마로부터 다시마 추출액을 얻는 공정(1) Process of obtaining kelp extract from kelp
시중에서 시판되고 있는 건조 다시마 1kg을 20L의 물에 1시간 동안 침지하여 딱딱한 상태로 건조된 다시마가 충분히 수분을 흡수하여 생조체와 유사한 물성이 되도록 복원시키는 동시에 다시마의 염분을 용출시킨 후, 염분이 용출된 식용수를 버리고 다시 건조 다시마를 20L의 식용수에 15시간 동안 침지시킴으로써 다시마 내부의 염분을 용출시킨다.1kg of commercially available dried kelp is immersed in 20L of water for 1 hour, so that the dried kelp absorbed by water absorbs enough water to restore its properties similar to that of the living body, while eluting salinity of kelp. The eluted drinking water is discarded and the dried kelp is immersed in 20 L of drinking water for 15 hours to elute the salt inside the kelp.
상기의 수세 탈염 공정을 2회 반복하여 건조 다시마내의 염분을 최대한 탈염시킨다.The water washing desalting process is repeated twice to demineralize the salt in the dried kelp as much as possible.
염분을 최대한 탈염시킨 건조 다시마를 70℃ 전후의 트레이(Tray) 방식의 열풍 건조기로 수분함량 5%까지 건조한 다음 절단기로 다시마를 5mm 크기로 절단하고롤러밀(Roller mill)을 사용하여 입도 20∼30 메쉬의 다시마 조쇄물을 얻었다.Dry kelp with salt desalting as much as possible using a tray-type hot air dryer at around 70 ° C to dry up to 5% moisture, and then cut the kelp into 5 mm size with a cutter and use a roller mill to achieve particle size of 20 to 30 A kelp miniature of the mesh was obtained.
이어서 다시마 조쇄물을 곡류 배소기를 사용하여 110℃에서 10분간 교반 배소하여 조체가 부분 갈변되고 구수한 풍미특성을 갖는 배소 다시마를 얻었다.Subsequently, the kelp crushed product was stirred and roasted at 110 ° C. for 10 minutes using a grain roaster to obtain roasted kelp having partially flavored brown flavor.
상기 배소 다시마 1kg당 15L의 비율로 물을 가한 후 110℃의 조건에서 2시간 동안 가열 처리한 다음 3,000rpm에서 15분간 원심분리하고 공극 크기가 0.5㎛인 마이크로 필터로 2회 여과하여 맑은 다시마 추출액을 얻은 다음 60℃에서 감압농축하여 15 brix 농도의 다시마 추출액을 얻었다.Water was added at a rate of 15 L per 1 kg of roasted kelp, heat-treated at 110 ° C. for 2 hours, centrifuged at 3,000 rpm for 15 minutes, and filtered twice with a micro filter having a pore size of 0.5 μm. It was then concentrated under reduced pressure at 60 ℃ to obtain a kelp extract of 15 brix concentration.
(2) 다시마 추출액으로부터 과실잼용 다시마 농축액을 얻는 공정(2) Process of obtaining kelp concentrate for fruit jam from kelp extract
과실잼용 다시마 농축액은 상기 (1)의 공정에 의해서 얻은 15 brix 농도의 다시마 추출액을 기준으로 감초 농축액, 계피 농축액 및 팔각 농축액을 각각 1∼5중량%, 0.1∼3중량%, 0.1∼3중량%를 다시마 추출액과 혼합하고 90℃에서 30분간 가열용해한 후 실온에서 냉각하여 얻었다.The kelp concentrate for fruit jam is 1 to 5% by weight, 0.1 to 3% by weight and 0.1 to 3% by weight of licorice concentrate, cinnamon concentrate and octagonal concentrate, respectively, based on the 15 brix concentration of kelp extract obtained by the above step (1). The mixture was mixed with kelp extract, heated and dissolved at 90 ° C. for 30 minutes, and then cooled at room temperature.
(3) 다시마 추출액을 이용한 과실잼의 제조(3) Preparation of Fruit Jam Using Kelp Extract
과실중에서 딸기를 선택하여 공지의 방법으로 농축한 딸기농축액 6kg과 상기 (2)공정에서 얻은 다시마 농축액 4kg을 80℃에서 50분간 교반 가열하여 딸기농축액과 다시마 농축액을 고루 용해 혼합하였다.Strawberries were selected from the fruit, and 6 kg of the strawberry concentrate concentrated by a known method and 4 kg of kelp concentrate obtained in the step (2) were heated by stirring at 80 ° C. for 50 minutes to mix and disperse the strawberry concentrate and the kelp concentrate.
이어서 3kg의 설탕, 50g의 펙틴, 솔비톨 300g, 아스파탐 200g을 가한 후 75℃에서 30분간 교반 혼합 및 가열 농축하고 구연산(Citric acid) 30g을 가하여 잼의 pH를 3.5 정도로 조절한 다음 80℃에서 30분간 교반 가열한 후 미리 세정한 유리병에 잼을 충전하였다.Then, 3 kg of sugar, 50 g of pectin, 300 g of sorbitol, and 200 g of aspartame were added, followed by stirring, mixing and heat concentrating at 75 ° C. for 30 minutes, and adding 30 g of citric acid to adjust the pH of the jam to about 3.5 and then at 80 ° C. for 30 minutes. After stirring and heating, jam was filled into the glass bottle previously cleaned.
유리병에 잼을 충전하고 100℃의 포화생증기를 사용하는 탈기함을 5분간 탈기시킨 다음 신속히 뚜껑을 밀봉한 후 80℃의 열탕에서 30분간 살균하고 실온에서 냉각하였다.The jars were filled with jam and degassed using a saturated steam at 100 ° C. for 5 minutes, and then the lid was quickly sealed, then sterilized for 30 minutes in a heated bath at 80 ° C. and cooled at room temperature.
<시험예 1><Test Example 1>
다시마 추출액을 제조함에 있어서 추출수율의 증대 및 추출액의 점도 저하와 향미 개선을 위한 적정 배소(焙燒)처리 조건 설정을 위해 다양한 온도와 가열시간 조건에서 배소처리 실험을 행한 결과 수분함량 5-10%, 입도 20-50메쉬의 다시마 마쇄물을 110℃에서 5분간 배소(roasting)처리한 후 열수 추출하였을 때 다시마 추출액의 수율이 가장 높았으며 다시마의 비린 냄새(off-flavor)와 맛이 제거되고 점도도 크게 낮아지는 등 관능적 기호도가 크게 개선되었다.(표 1,2 참조)In the preparation of kelp extract, roasting experiments were conducted at various temperature and heating time conditions to increase the extraction yield and to set the appropriate roasting conditions for lowering the viscosity and flavor. The highest yield of kelp extract was obtained after roasting kelp grinding powder with particle size of 20-50 mesh at 110 ° C for 5 minutes, and hot water was extracted. The off-flavor and taste of kelp were removed and the viscosity was also high. The sensory preferences have been greatly improved, such as greatly lowering (see Tables 1 and 2).
표 1. 배소처리 조건에 따른 다시마의 추출수율(%)Table 1. Extraction yield of kelp according to roasting conditions (%)
표 2. 배소처리 조건에 따른 다시마의 이화학적 및 관능적 특성Table 2. Physicochemical and Sensory Characteristics of Sea Tangle under Roasting Conditions
*보이스틱(Boistick) 점도계로 측정(cm/min)* Measured by Boistick Viscometer (cm / min)
<시험예 2><Test Example 2>
다시마 추출액은 묽은 농도에서는 비교적 온화한 풍미 특성을 갖으나 농축될 수록 특유의 해조취가 증가하며 특히 설탕과 농축할 때 독특한 이미 이취가 발생하는 특성이 있다. 이에 대한 해소방안의 하나로서 전통주류나 음료의 풍미개선 소재로 사용되어온 한약재제중 계피, 감초, 팔각 추출물의 첨가 효과를 검토한 결과는 아래의 표 3과 같다.The kelp extract has a relatively mild flavor at dilute concentration, but as it is concentrated, the characteristic seaweed odor increases, especially when concentrated with sugar. As a solution to this problem, the results of examining the addition effect of cinnamon, licorice, and octagonal extract in herbal medicines that have been used as flavor improvement materials for traditional liquor and beverages are shown in Table 3 below.
즉, 통상적인 방법으로 열수 추출하여 15 Brix로 농축한 계피와 팔각 추출물을 동일농도의 다시마 추출액 중량 기준 각각 0.2 - 0.6% 수준까지, 감초 추출물의 경우 3 - 6% 수준까지 단독 또는 복합적으로 첨가 혼합하고 80 - 100℃에서 30분 가열한 결과 해조취에 대한 탁월한 교정효과가 인정되었는데(표 3 참조) 이는 식물성 추출물 특유의 수용성, 휘발성 및 정유성분 들이 다시마 추출물의 냄새성분과 반응하여 안정한 화합물을 만들기 때문으로 추정되었다.That is, cinnamon and octagonal extract extracted by hot water in a conventional manner and concentrated to 15 Brix up to 0.2-0.6% level based on the weight of kelp extract at the same concentration, and up to 3-6% level for licorice extract, alone or in combination After 30 minutes of heating at 80-100 ° C, an excellent corrective effect was observed for seaweed odor (see Table 3). This is because the water-soluble, volatile and essential oils unique to plant extracts react with the odors of kelp extracts to make stable compounds. It was estimated that.
표 3.계피, 감초, 팔각의 첨가에 따른 다시마 추출액의 기호성 측정Table 3.Measurement of Palatability of Sea Tangle Extract with Addition of Cinnamon, Licorice and Octagon
<시험예 3><Test Example 3>
아래의 표 4의 조성으로 상기 실시예의 방법과 같이 딸기농축액, 포도농축액과 다시마 농축액을 이용하여 제조한 딸기잼, 포도잼과 기존 제법에 의해 제조한 딸기잼, 포도잼과의 이화학적 및 관능적인 품질특성과 성분을 비교하여 아래의 표 5 및 표 6, 표 7에 나타내었다.The composition of Table 4 below, strawberry jam prepared using the strawberry concentrate, grape concentrate and kelp concentrate as in the method of the above embodiment, strawberry jam prepared by the conventional method, grape jam and physicochemical and sensual of grape jam Comparing the quality characteristics and components are shown in Table 5, Table 6, Table 7 below.
본 발명의 다시마 추출액을 이용한 딸기잼과 포도잼의 경우 기존제법에 의해 제조한 딸기잼에 비해 설탕 사용수준을 저하시키는 대신 다시마 추출액과 솔비톨 및 고감미소재 아스파탐을 소량 첨가 사용함으로써 기존제품에 비해 맛, 향, 퍼짐성 및 종합적 기호도에 유의한 차이가 없으면서도 당도 및 점도도 상대적으로 낮으며 퍼짐성도 양호한 잼의 가공이 가능하였다.(표 5 참조)In the case of strawberry jam and grape jam using the kelp extract of the present invention, instead of lowering the sugar use level compared to the strawberry jam prepared by the conventional manufacturing method, it uses a small amount of kelp extract, sorbitol, and high sweetness aspartame, and thus tastes better than conventional products. It was possible to process jams with relatively low sugar and viscosity and good spreadability without significant difference in flavor, spread, and overall acceptability (see Table 5).
특히 본 발명의 다시마 추출액을 이용한 딸기잼과 포도잼은 기존의 방법으로 제조한 동종의 잼에 비해 열량이 낮은 것이 특징이다.(표 6 참조)In particular, strawberry jam and grape jam using the kelp extract of the present invention is characterized by a low calorie content compared to the same kind of jam prepared by the conventional method (see Table 6).
표 4. 본 발명의 다시마 추출액을 첨가한 딸기잼과 기존 제법에 의한 딸기잼의 재 료 조성Table 4. Material composition of strawberry jam to which the kelp extract of the present invention is added and strawberry jam by the conventional manufacturing method
*실시예의 (1),(2)공정에 의해서 15 brix로 농축한 다시마 추출액* Kelp extract concentrated to 15 brix by step (1) and (2)
표 5. 본 발명의 다시마 추출액을 첨가한 포도잼과 기존 제법에 의한 포도잼의 재 료 조성 기존 포도잼과 저열량 포도잼의 원부재료 조성Table 5. Material composition of grape jam added with kelp extract of the present invention and grape jam by conventional manufacturing method Composition of raw materials of existing grape jam and low calorie grape jam
*실시예의 (1),(2)공정에 의해서 15 brix로 농축한 다시마 추출액* Kelp extract concentrated to 15 brix by step (1) and (2)
표 6. 기존 딸기잼, 포도잼과 본 발명의 딸기잼, 포도잼의 이화학적 및 관능적 특성*비교Table 6. conventional strawberry jam, grape jam and strawberry jam, Physicochemical and sensory properties of the grape jam of the invention * Comparative
* 관능적 특성 평가 : 9점 평점법* Sensory characteristics evaluation: 9-point scoring method
** Boistick viscometer(㎝/min)** Boistick viscometer (cm / min)
*** brix, % ,*** brix,%,
표 7. 본 발명의 다시마 추출액을 첨가한 딸기잼, 포도잼과 기존 제법에 의한 딸기 잼, 포도잼의 일반성분Table 7. General composition of strawberry jam, grape jam and strawberry jam and grape jam according to the conventional method to which the kelp extract of the present invention is added
본 발명의 다시마 추출액을 이용한 과실잼의 제조방법은 기존의 과실잼 제조공정에서 대량으로 소요되는 설탕의 50% 이상을 생리기능성이 우수하면서 열량이 낮은 다시마 추출액 및 솔비톨, 아스파탐으로 대체함으로써 감미성을 보강할 뿐만아니라 과실잼 특유의 풍미기호성을 유지하면서 다시마 함유 생리기능성 부여 및 열량 저하 효과를 동시에 기대할 수 있다.Fruit jam manufacturing method using the kelp extract of the present invention is sweetness by replacing more than 50% of the sugar consumed in a large amount in the conventional fruit jam manufacturing process with kelp extract, sorbitol, aspartame and low calorie In addition to reinforcing, it can be expected to provide the physiological function and the calorie lowering effect of kelp while maintaining the flavor flavor peculiar to fruit jam.
본 발명에 의해 열량이 낮은 과실잼의 제조가 가능해짐에 따라 주식의 일종으로서 국내외에 보편적인 소비수요를 갖고 있는 빵류의 주요 감미소재로서 과실잼의 산업적 생산기술 발전과 열량의 과다 섭취에 의한 성인병 예방 등의 효과가 기대된다.According to the present invention, the production of fruit jams with low calories is possible, and as a kind of stock, the main sweet material of breads having universal consumption demands at home and abroad is the development of industrial production technology of fruit jams and adult diseases caused by excessive intake of calories. Prevention and the like are expected.
Claims (8)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2000-0035436A KR100369619B1 (en) | 2000-06-26 | 2000-06-26 | Manufacturing method of fruit jam using tangle extract liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2000-0035436A KR100369619B1 (en) | 2000-06-26 | 2000-06-26 | Manufacturing method of fruit jam using tangle extract liquid |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20020005208A KR20020005208A (en) | 2002-01-17 |
| KR100369619B1 true KR100369619B1 (en) | 2003-01-29 |
Family
ID=19674004
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2000-0035436A KR100369619B1 (en) | 2000-06-26 | 2000-06-26 | Manufacturing method of fruit jam using tangle extract liquid |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100369619B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030048700A (en) * | 2001-12-12 | 2003-06-25 | 김철범 | Laver jam and manufacturing method thereof |
| KR100735865B1 (en) | 2006-05-01 | 2007-07-04 | 박민경 | Low calorie-functional fruit jam without sugar |
| KR101374857B1 (en) * | 2012-04-26 | 2014-03-17 | 예산농산영농조합법인 | Manufacturing method of low calorie fruit jam |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100904983B1 (en) * | 2007-12-06 | 2009-06-26 | 한국해양연구원 | Manufacturing method and manufacturing apparatus of trepang food |
| KR101709957B1 (en) * | 2016-08-26 | 2017-02-24 | 대상 주식회사 | Organic Strawberry Jam with Improved Preservability and Manufacturing Method Thereof |
| KR102204948B1 (en) * | 2020-08-12 | 2021-01-19 | 임 나 웅 | method for producing kelp extract |
-
2000
- 2000-06-26 KR KR10-2000-0035436A patent/KR100369619B1/en not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030048700A (en) * | 2001-12-12 | 2003-06-25 | 김철범 | Laver jam and manufacturing method thereof |
| KR100735865B1 (en) | 2006-05-01 | 2007-07-04 | 박민경 | Low calorie-functional fruit jam without sugar |
| KR101374857B1 (en) * | 2012-04-26 | 2014-03-17 | 예산농산영농조합법인 | Manufacturing method of low calorie fruit jam |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20020005208A (en) | 2002-01-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US7175862B2 (en) | Method of preparing kakadu plum powder | |
| El-Sharnouby et al. | Liquid sugar extraction from date palm (Phoenix dactylifera L.) fruits. | |
| EP2102110B1 (en) | Olive waste recovery | |
| DE69915597T2 (en) | Soluble isoflavone-containing composition and process for its preparation | |
| KR101081730B1 (en) | Preparation Method of Functional Beverage Using a Cucumber and Beverage Composition | |
| KR100369619B1 (en) | Manufacturing method of fruit jam using tangle extract liquid | |
| KR100549506B1 (en) | A process for producing beverage containing cactus extracts | |
| KR100894636B1 (en) | A manufacturing process of the beverage including yam extract | |
| JP3408919B2 (en) | Method for producing purple sweet potato pigment | |
| KR20110082230A (en) | Method for producing functional moju using medicinal herbs and fruit juice | |
| US2115411A (en) | Preparation of yerba mate | |
| KR100622666B1 (en) | Opuntia ficus-indica extracting method and dairy beverage containing Cactus extract | |
| JPH02156875A (en) | Production for radish juice | |
| JP4295165B2 (en) | Food and drink ingredients made from burdock | |
| KR102070153B1 (en) | Beverage Composition comprising Normal Temperature Soluble and Non coagulable Agar-Agar | |
| KR100430727B1 (en) | Functional Beverage Containing Cucumber Extract | |
| KR100403423B1 (en) | Preparing method of beverage using seatangle powder and beverage prepared by the method | |
| CN105054165A (en) | Sophora flower-bud beverage capable of refreshing and relieving summer heat and preparation method of sophora flower-bud beverage | |
| JP2890320B2 (en) | Vegetable juice production method | |
| CN113397134B (en) | White peach and lemon extracts, preparation method and application in melon seed processing | |
| CN112493458B (en) | Compound sweetener for improving mouthfeel of rubusoside and preparation method thereof | |
| KR100425523B1 (en) | Process for the production of a persimmon-beverage containing extract of persimmon-leaves | |
| KR102289113B1 (en) | Preparation method of Kimchi using olive leaf | |
| KR102166296B1 (en) | Extracts of Red Ginseng Extracted by Using Sap of Acer pictum | |
| KR101287065B1 (en) | Preparing method for Salicornia herbacea powder with improved sanitary property and digestabilty |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20080111 Year of fee payment: 6 |
|
| EXTG | Extinguishment |