KR100735865B1 - Low calorie-functional fruit jam without sugar - Google Patents

Abstract

Low calorie sugar-free functional fruit jam is provided, which increases functionality such as tooth decay prevention, suppressing of the rise in blood pressure and low calorie and maintains physicochemical characteristics and sensory characteristics of jam. The low calorie sugar-free functional fruit jam contains 40 to 75% by weight of fruit, 5 to 30% by weight of xylitol, 10 to 25% by weight of sorbitol and 10 to 30% by weight of maltitol. The jam is prepared by the steps of: mixing fruit and xylitol followed by sorbitol and maltitol and concentrating at a vacuum pressure of 75cmHg for 60 to 80min in a vacuum tank until the sugar content is 64 Brix while agitating at 50 to 60deg.C, putting the concentrate into a bottle and sterilizing at 95deg.C for 15min. To prevent discoloration of jam, the sorbitol and maltitol each have a reducing sugar content of less than 0.2% and 0.1%.

Description

Sugar Free Low Calorie Functional Fruit Jam {LOW CALORIE-FUNCTIONAL FRUIT JAM WITHOUT SUGAR}

The present invention relates to the use of sugar alcohols in food products and to specific products comprising the same, and more particularly to sugar-free low-calorie functional fruit jams made by mixing sorbitol or maltitol with fruit and xylitol instead of sugar.

In the preparation of the jam, sugar is usually added to the fruit to evaporate and concentrate the moisture while heating and stirring to complete the jam.

However, fruit jams on the market are actually higher in sugar than fruit, so jam eaters consume huge amounts of sugar. Sugar made from refined sugar cane removes 90% of its natural ingredients, and vitamin C also disappears, so everyone knows that it has no nutritional value.

In addition, the sudden rise in blood sugar after the ingestion of sugar is suddenly dropped due to the action of over-insulated blood sugar becomes a low blood sugar, headache, concentration, anxiety, anxiety caused by this process causes a vicious cycle of addiction to find more sugar. And all of the B vitamins needed to burn sugar completely are consumed, and a large amount of lactic acid accumulated without conversion into energy causes blood to acidify.

In addition, because sugar causes caries and removes calcium from bone during metabolism, giving sugar to growing children is not only very dangerous, but it has been reported that sugar distracts children's minds. : Sugar Bluss-Bookline Publishers / William Duffty.

Therefore, it gives sweet taste similar to sugar, solves the shortcomings of sugar and replaces it with ingredients that are good for health, maintaining the physical and chemical properties of jam prepared by adding sugar, that is, pH, acidity, spreadability, color, etc. It is desired to produce jams without problems.

The present invention has been proposed to solve the above problems of the prior art, by adding a sugar alcohol that gives a sugar-like sweetness instead of sugar when preparing the jam while maintaining the physicochemical and sensory characteristics of the jam and at the same time cavities The purpose of the present invention is to provide a sugar-free low-calorie fruit jam that can be easily eaten even by those who are obese by providing sugar-free low-calorie fruit jams with the prevention effect and the suppression of elevated blood sugar levels. do.

In order to achieve the above object, the present inventor first finds the optimum amount of xylitol, and prepares jams by varying the mixing ratio of sorbitol and maltitol based on the optimum amount, and then pH, acidity, color, anthocyanin residual ratio, By measuring the mechanical texture and investigating consumer preference, the optimal sugar alcohol mixture ratio was found to develop sugar-free low-calorie functional fruit jam.

The present invention is characterized by mixing 40 to 75% by weight of fruit and 5 to 30% by weight of xylitol, and 10 to 25% by weight of sorbitol and 10 to 30% by weight of maltitol.

Sugar alcohol used as a sugar substitute in the present invention is also present in nature, such as plants, fruits and algae, of which xylitol is contained in a lot of fruits or vegetables, such as onions, spinach, strawberries, commercially, Xylose (Xylose) It is prepared by adding hydrogen. The xylitol has a number of advantages, such as chemical stability and blood sugar increase inhibitory effect, but is a representative sugar alcohol that is well known to consumers due to its excellent caries prevention effect. In addition, it suppresses the production of acid by the bacteria causing the decay in the oral cavity (Streptococcus Mutans), and reduces the formation of plaque, a bacterial film on the tooth surface, thereby suppressing the decrease in pH to perform a decay prevention function, Calcium phosphate and xylitol meet to promote remineralization of the demineralized part, and the remineralized part is more resistant to caries. In addition, xylitol prevents enamel from leaving the tooth and re-sediments the enamel that has already escaped.

In the present invention, sorbitol and maltitol are added together with xylitol, and the sorbitol is a hexavalent sugar alcohol which is prepared by high-pressure hydrogenation and reduction of glucose and also referred to as D-Glucitol. The sorbitol is stable to pH so that it is hardly destroyed even after prolonged exposure from pH 4 to pH 8, and has a low sweetness of 60 to 70% compared to sugar, and thus was newly developed to suit the preference of eating habits. It is a low taste material and is excellent in moisturizing and refreshing refreshing feeling. In addition, it is excellent in stability against heat, not only acid and alkali, and also has a protein-preventing effect, and a low moisture absorption rate, so that there is no significant effect on water absorption and dissipation. Therefore, it maintains the freshness of the product, prevents drying, cracking, and weight loss, and maintains the flavor of food and beverages for a long time to improve quality and storage, as well as low calories, hard tooth decay, and blood sugar suppression function.

The efficacy of sorbitol in foods is described in the application of Sorbitol to the food industry, Food Hygiene Information, Vol. 59, pp. 93-97 (1981).

The maltitol is a substance prepared by adding hydrogen to maltose formed by combining two glucose molecules. It is a product that improves the disadvantages of sugars such as sugar, glucose and starch syrup. In particular, sugar has a disadvantage in that browning (caramelization, Maillard reaction) is lost when heat is applied, but the original taste and aroma of the product is lost, but like sorbitol, maltitol also has high stability against heat, and thus all sugars do not occur. (Sugar, syrup, glucose, oligosaccharides, etc.) can be used alternatively. In addition, the maltitol also has a natural sweetening effect, with excellent wetting control effect, low colorability, freezing point and anti-degeneration effect, maltitol is less in the large intestine than sugar which is directly digested and absorbed by the enzyme in the body utilized as energy Only a small part of maltitol calories is used in the body due to its decomposition and absorption into the body and 70 ~ 90% of it is released to the body.

As described above, sugar alcohol, which has similar advantages, improves the physical properties of foods, and is suitable for adult diseases, diabetes patients and people who need diet foods due to prevention of tooth decay, low calorie and blood sugar rise. Increasing use is widespread, and recently, it is known that there is an effect of increasing calcium absorption in relation to the functionality of sugar alcohol. Oral administration of xylitol and maltitol has been reported to increase bone mineral density and strength as well as increase calcium absorption.

A summary of the efficacy and clinical data of sugar alcohols is described in Hitoshi M, Hara H, Tomita F. Sugar alcohols enhance calcium transport from rat small and large intestine eqithelium in vitro. Dig. Dis. Sci. 47: 1326-1333 (2002).

However, since the sugar alcohol has a low digestive absorption rate in the body, excessive amounts of sugar alcohol may cause diarrhea and the like. A study on the sugar alcohol intake limit reports that symptom occurs when intake of xylitol 100g, sorbitol 10g, maltitol 40g or more per day, and [Ref: ① Vernia P, Frandina C, Bilotta T, Ricciardi MR , Villotti G, fallucca F. Sorbitol malabsorption and nonspecific abdominal symptoms in type II diabetes. Metabolism 44: 796-799 (1995), ② Storey DM, Koutsou GA, Lee A, Zumbe A, Olivier P, Le Bot Y, Flourie B, Tolerance and breath hydrogen dxcretion following ingestion of maltitol incorporated at two levels into milk chocolate consumed by healthy yound adults with and without fasting. J. Nutr. 128: 587-592 (1998), ③ Forster H, Quadbeck R, Gottstein U. Metabolic tolerance to high doses of xylitol in human volunteers not previously adapted to xylitol. Int. J. Vitam. Nutr. Res. Suppl. 22: 67-88 (1982).

Based on the above results and the results obtained through the present invention, the sugar alcohol used in the preparation of the non-sugar low calorie functional fruit jam of the present invention will be described in detail, in case of xylitol, not to exceed 30 wt%. This is because when xylitol is added at least 30% by weight, crystals are formed due to low solubility, which gives undesirable physical properties and palatability.

In addition, the sorbitol added with xylitol should not exceed 25 wt%, since the sweetness of sorbitol is relatively low, not enough sweetness is obtained, and osmotic diarrhea may occur when excessively ingested. And, in the case of maltitol not to exceed the maximum 30% by weight, since the addition of more than 30% by weight of maltitol, because of the peculiar flavor similar to starch syrup may reduce the value of the product.

Here, when the reducing sugar of the sorbitol is 0.2% or less, and the reducing sugar of the maltitol is 0.10% or less, browning can be prevented, and it is effective in improving the physical properties of the jam.

As a result, according to the present invention, when sorbitol or maltitol is added together with 30% by weight or less of xylitol, a sugar-free low calorie functional fruit jam composition which highlights only the advantages of the above-mentioned sugar alcohol can be prepared. Mixing sorbitol and maltitol together in equal amounts (1: 1) has been shown to be most desirable.

Sugar-free low-calorie functional fruit jam of the present invention is a step of mixing 40 to 75% by weight of fruit and 5 to 30% by weight of xylitol, after mixing 10-25% by weight of sorbitol, 10-30% by weight of maltitol, the temperature of 50 Concentrate at 70 ± 10 minutes (1 ton basis) in a vacuum tank with a vacuum pressure of 75 cmhg until the sugar content reaches 64 Brix with stirring at ˜60 ° C. Finally, the concentrated concentrate may be bottled and sterilized at 95 ° C. for 15 minutes and cooled to complete the product.

The fruit and sugar alcohol mixture is prepared while stirring at a temperature of 50 ~ 60 ℃, when the temperature is stirred at 60 ℃ or more, there is a disadvantage that the loss of natural nutrients of the fruit occurs, stirring the fruit and sugar alcohol mixture As for temperature, 50-60 degreeC is preferable.

In addition, concentrating the mixture in a vacuum tank reduces the quality of the product due to the loss of flavor or color of the fruit when heated and concentrated under atmospheric pressure, which can be prevented by vacuum concentration. Concentrate until Brix. Here, the concentration is 70 ± 10 minutes based on 1 ton, but the concentration time until the sugar reaches 64 Brix may vary depending on the dose.

Hereinafter, the present invention will be described in more detail with reference to comparative examples and examples, and the comparative examples and examples are merely for explaining the present invention, and the scope of the present invention is not limited thereto.

< Comparative example  1> Strawberry jam made with sugar

Table 1.

Strawberry (% by weight) Sugar (wt%) 65 35

The mixing ratio of the raw materials was as shown in Table 1, and strawberry jam was obtained by the following manufacturing method (hereinafter referred to as "control").

1. Buy frozen products and mix 35% by weight sugar with 65% by weight thawed at 4 ° C.

2. While stirring the mixture at a temperature of 55 ° C., concentrate for 70 minutes in a vacuum tank at 75 cmhg until the sugar content reaches 64 Brix.

3. Finally, the concentrated concentrate is filled into bottles, then sterilized for 15 minutes at 95 ° C. and cooled.

< Example  1 ~ 3> Xylitol  Preparation of Added Strawberry Jam

Table 2.

Strawberry (% by weight) Sugar (wt%) Xylitol (wt%) Example 1 65 25 10 Example 2 65 15 20 Example 3 65 5 30

The mixing ratio of the raw materials was as shown in Table 2, and the strawberry jam of Example 1 was obtained by the following manufacturing method.

1. Buy frozen products and mix 25% by weight sugar with 65% by weight thawed at 4 ° C.

2. Add 10% by weight of xylitol to the mixture, mix, and then, while stirring at a temperature of 55 ° C, concentrate for 70 minutes in a vacuum tank at 75 cmhg under a vacuum until the sugar content reaches 64 Brix.

3. Finally, the concentrated concentrate is filled into bottles, then sterilized for 15 minutes at 95 ° C. and cooled.

Strawberry jams of Examples 2 and 3 were prepared using the method described in Example 1, except that the addition ratio was changed as shown in Table 2.

(Examples 1-3 were prepared to find out the proper addition ratio of xylitol.)

< Example  4> Xylitol 10 % And Sorbitol  Preparation of Sugar-Free Strawberry Jam Added

Table 3.

Strawberry (% by weight) Sugar (% by weight) Xylitol (% by weight) Sorbitol (wt%) Maltitol (% by weight) Example 4 65 0 10 25 0

Raw material mixing ratio was as shown in Table 3, it was obtained strawberry jam by the following manufacturing method.

1. Buy frozen products and mix 10% by weight of xylitol with 65% by weight of strawberries thawed at 4 ° C.

2. Add 25% by weight of sorbitol to the mixture, mix, and then, while stirring at a temperature of 55 ° C, concentrate for 70 minutes in a vacuum tank of 75 cmhg until the sugar content reaches 64 Brix.

3. Finally, the concentrated concentrate is filled into bottles, then sterilized for 15 minutes at 95 ° C. and cooled.

< Example  5> Xylitol 10 % And Maltitol  Preparation of Sugar-Free Strawberry Jam Added

Table 4.

Strawberry (% by weight) Sugar (% by weight) Xylitol (% by weight) Sorbitol (wt%) Maltitol (% by weight) Example 5 65 0 10 0 25

Raw material mixing ratio was as shown in Table 4, it was obtained strawberry jam by the following manufacturing method.

1. Buy frozen products and mix 10% by weight of xylitol with 65% by weight of strawberries thawed at 4 ° C.

2. Add 25% by weight of maltitol to the mixture, mix, and then, while stirring at a temperature of 55 ° C, concentrate for 70 minutes in a vacuum tank at 75 cmhg under a vacuum until the sugar content reaches 64 Brix.

3. Finally, the concentrated concentrate is filled into bottles, then sterilized for 15 minutes at 95 ° C. and cooled.

< Example  6> Xylitol 10 %Wow Sorbitol , Maltitol  Preparation of Sugar-Free Strawberry Jam Added

Table 5.

Strawberry (% by weight) Sugar (% by weight) Xylitol (% by weight) Sorbitol (wt%) Maltitol (% by weight) Example 6 65 0 10 12.5 12.5

Raw material mixing ratio was as shown in Table 5, it was obtained strawberry jam by the following manufacturing method.

1. Buy frozen products and mix 10% by weight of xylitol with 65% by weight of strawberries thawed at 4 ° C.

2. Add 12.5% by weight of sorbitol and 12.5% by weight of maltitol to the mixture, mix, and then, while stirring at a temperature of 55 ° C, concentrate for 70 minutes in a vacuum tank at 75 cmhg under a vacuum until the sugar content reaches 64 Brix.

3. Finally, the concentrated concentrate is filled into bottles and then sterilized and cooled at 95 ° C. for 15 minutes.

< Example  7> Xylitol 5 % And Sorbitol  Preparation of Sugar-Free Strawberry Jam Added

Table 6.

Strawberry (% by weight) Sugar (% by weight) Xylitol (% by weight) Sorbitol (wt%) Maltitol (% by weight) Example 7 65 0 5 30 0

Strawberry jam was prepared using the method described in Example 4, except that the mixing ratio of raw materials was changed as shown in Table 6.

< Example  8> Xylitol 5 % And Maltitol  Preparation of Sugar-Free Strawberry Jam Added

Table 7.

Strawberry (% by weight) Sugar (% by weight) Xylitol (% by weight) Sorbitol (wt%) Maltitol (% by weight) Example 8 65 0 5 0 30

Strawberry jam was prepared using the method described in Example 5, except that the mixing ratio of raw materials was changed as shown in Table 7.

< Example  9> Xylitol 5 %Wow Sorbitol , Maltitol  Preparation of Sugar-Free Strawberry Jam Added

Table 8.

Strawberry (% by weight) Sugar (% by weight) Xylitol (% by weight) Sorbitol (wt%) Maltitol (% by weight) Example 9 65 0 5 15 15

Strawberry jam was prepared using the method described in Example 6, except that the mixing ratio of raw materials was changed as shown in Table 8.

Hereinafter, Comparative Examples 1 to 3 prepared by adding xylitol and Comparative Example 1 (hereinafter referred to as 'control group') prepared by adding only sugar were evaluated.

All results of the experimental example were expressed as mean ± SD, and the significance was verified at 5% level by ANOVA and Scheffe. Alphabetic characters in parentheses indicate statistical significance, meaning that different characters within the same item are significantly different in the 5% range.

[ Experimental Example  One]

Xylitol  PH of strawberry jam by addition Total acidity  change

The sample used to measure pH and total acidity was diluted 10-fold (w / w) with distilled water, ground with a homogenizer (T25basic, IKA, Germany) and filtered using a dilution filtered with gauze. pH was measured using a pH meter (420A, Orion Research, USA).

The total acidity was expressed in terms of citric acid content (%) by taking 25 ml of diluent and using 0.1% phenolphthalein as an indicator.

Table 9.

pH Total acidity (citric acid,%) Control 3.96 ± 0.02 (a) ¹ 0.56 ± 0.04 (a) Example 1 3.99 ± 0.01 (a) 0.55 ± 0.01 (a) Example 2 3.98 ± 0.02 (a) 0.57 ± 0.02 (a) Example 3 4.01 ± 0.05 (a) 0.56 ± 0.02 (a)

As in Examples 1 to 3 shown in Table 9 addition of 10 to 30% by weight of xylitol does not appear to affect the pH and total acidity as compared to the control.

[ Experimental Example  2]

Xylitol  Changes in Color and Anthocyanin Residual Rates of Strawberry Jam by Addition

For chromaticity, L (lightness), a (redness) and b (yellowness) values were measured using a color difference meter (Color JS555, Color Techno System Co., Japan).

The anthocyanin residual ratio was mixed with the extraction solvent (ethanol: distilled water: HCL = 85: 13 :: 2, v / v) and anthocyanin was extracted with a homogenizer. After filtering the extract was left in the dark for 2 hours, the absorbance at 535nm was measured to determine the total anthocyanin content. The residual ratio was expressed as a percentage of the anthocyanin content of the jam after preparation to the anthocyanin content of the strawberry before jam preparation.

Table 10.

Chromaticity Anthocyanin Retention Rate (%) Brightness (L) Redness (a) Yellowness (b) Control 24.76 ± 0.56 (a) ¹ 3.63 ± 0.10 (a) 1.47 ± 0.08 (a) 50.74 ± 0.97 (a) Example 1 25.06 ± 1.05 (a) 4.09 ± 0.09 (b) 1.58 ± 0.09 (a) 55.32 ± 1.01 (b) Example 2 25.32 ± 0.83 (a) 4.21 ± 0.06 (b) 1.64 ± 0.06 (a) 60.44 ± 0.32 (c) Example 3 26.42 ± 0.59 (a) 4.83 ± 0.06 (c) 1.66 ± 0.05 (b) 63.25 ± 1.45 (c)

Compared with the control group, there was no change in brightness and yellowness, but redness was significantly higher in all of Examples 1 to 3, and redness was increased according to the addition ratio. The anthocyanin residual rate was higher in all of Examples 1 to 3 than in the control group, and as the addition rate increased, the anthocyanin residual rate also increased.

Factors that can change the color of strawberry jam may be browning of the sugar component by heating during the manufacturing process and decomposition of anthocyanin, a red pigment of strawberry. Since xylitol does not cause caramelization at 120 ° C., the xylitol-added jam is estimated to have higher brightness as compared to the jam containing sugar alone, but the present invention does not show a significant difference.

In addition, anthocyanin pigments are sensitive to various factors such as heat, pH, oxygen, and light. This has become a limiting factor in the wide use of anthocyanin pigments with physiological activities such as antioxidant effects in processed foods and beverages, and in recent years, active search for substances that contribute to stabilizing anthocyanin pigments, including phenolic components of plants.

The results of the present invention show that xylitol has an effect of reducing anthocyanin loss, and is expected to be used as a color protecting material for processed foods using fruits such as juice as well as quality improvement of strawberry jam.

Experimental Example 3

Xylitol  Mechanical Strength and Spread of Strawberry Jam by Addition Meta  Chi change

The strength of the jam was measured with a rheometer (compac 100, Sun Scintific Co., Japan) using a 4.5 cm diameter, 6 cm high beaker with a 5 cm high jam and a circular (25 mm d.m) adapter. The measurement conditions were set as the leaf depth of 25mm, table speed 120mm, load cell 2Kg,

Spreadmeter value was shown by measuring the distance (cm) at 8 places after 2 minutes from the moment when 300g of jam was put into a 10 cm diameter gun tube and pulled up from the glass plate.

Table 11.

Strength (× 10 ³ dyne / cm ² ) Spread metadata (cm) Control 34.57 ± 1.21 (a) ¹ 7.23 ± 0.39 (a) Example 1 28.34 ± 1.41 (ab) 7.55 ± 0.82 (a) Example 2 25.29 ± 2.35 (b) 8.24 ± 0.30 (b) Example 3 23.71 ± 1.05 (b) 8.68 ± 0.59 (b)

As a result of adding xylitol and measuring the intensity by using a rheometer, the hardness (hardness) decreased as the amount of added xylitol increased. This effect of xylitol is affecting the spread metadata. Spread meta values can be said to represent the degree of spreading of the jam as a number, but Example 2 and Example 3 shows a significant difference compared to the control, it can be seen that the spreading increases as the amount added.

Experimental Example 4

Xylitol  Survey on consumer preference for added strawberry jam

The consumer preference is a 90-year-old male and female (1: 1) with a preference for 4 samples in strawberry jam color, gloss, sweetness, sourness, viscosity and overall preference. (Best) → 4 (Best). The results are expressed as the average of the sum of the rankings of each evaluation item.

Table 12.

 color  Polish  sweetness  Sour taste  Viscosity Comprehensive Preference  Control 2.57 ± 0.91 (a) ¹ 2.74 ± 0.87 (a) 2.78 ± 1.09 (a) 2.48 ± 1.03 (a) 2.32 ± 1.14 (a) 2.50 ± 0.88 (a)  Example 1 1.52 ± 0.73 (b) 1.65 ± 0.82 (b) 2.13 ± 0.89 (b) 2.00 ± 0.96 (b) 2.03 ± 1.06 (a) 1.50 ± 0.72 (b)  Example 2 2.07 ± 0.74 (c) 1.92 ± 0.77 (b) 2.30 ± 0.95 (b) 2.23 ± 0.91 (ab) 2.36 ± 1.08 (a) 2.13 ± 0.82 (c)  Example 3 3.83 ± 0.45 (d) 3.71 ± 0.60 (c) 2.78 ± 1.34 (a) 3.32 ± 1.04 (c) 3.43 ± 0.85 (b) 3.85 ± 0.46 (d)

As shown in Table 12, the color of strawberry jam was the highest in Example 1, followed by Example 2, the control and Example 3. The preference for gloss was also the highest in Example 1 and the lowest in Example 3. As for sweetness, Example 1 had the highest preference and Example 3 did not differ. The viscosity and the sour taste did not show a big difference, but the preference of Example 3 was shown to be low.

In the case of comprehensive preference, each jam showed a statistically significant difference, and Example 1 showed the highest preference, followed by Example 2, the control group, and Example 3.

Therefore, xylitol has a lower solubility compared to sugar when preparing sugar-free low-calorie functional fruit jam, so crystals are formed when added at 30% or more. Therefore, 10 to 30% by weight of xylitol is preferable, and considering the results of palatability and physical properties, The proper addition ratio was found to be the most suitable 10% by weight.

In another experiment, any one or two or more of xylitol and sorbitol or maltitol of the present invention were compared with the control group.

Experimental Example 5

PH of sugar-free strawberry jam and Total acidity  change

Experiment was carried out in the same manner as described in Experimental Example 1.

Table 13.

pH Total acidity (citric acid,%) Control 3.93 ± 0.06 (a) ¹ 0.57 ± 0.03 (a) Example 4 3.94 ± 0.03 (a) 0.58 ± 0.01 (a) Example 5 3.95 ± 0.05 (a) 0.56 ± 0.02 (a) Example 6 3.95 ± 0.05 (a) 0.57 ± 0.08 (a) Example 7 3.97 ± 0.01 (a) 0.59 ± 0.04 (a) Example 8 3.91 ± 0.04 (a) 0.57 ± 0.05 (a) Example 9 3.97 ± 0.00 (a) 0.58 ± 0.06 (a)

In the results of Table 13, the pH and total acidity of the sugar-free jam in which sugar was replaced with xylitol, sorbitol and maltitol were not changed compared to the control.

[ Experimental Example  6]

Changes in Color and Anthocyanin Retention Rates of Sugar-Free Strawberry Jam

The experiment was conducted in the same manner as described in Experimental Example 2.

Table 14.

Chromaticity Anthocyanin Retention Rate (%) Brightness (L) Redness (a) Yellowness (b) Control 24.76 ± 0.32 (a) ¹ 3.59 ± 0.07 (a) ¹ 1.39 ± 0.05 (a) 49.90 ± 0.60 (a) Example 4 25.95 ± 0.60 (a) 4.75 ± 0.04 (b) 1.65 ± 0.15 (a) 61.97 ± 1.06 (b) Example 5 25.77 ± 1.03 (a) 4.70 ± 0.08 (b) 1.56 ± 0.09 (a) 61.03 ± 1.55 (b) Example 6 25.33 ± 0.76 (a) 4.90 ± 0.07 (b) 1.76 ± 0.11 (a) 64.76 ± 1.96 (b) Example 7 25.77 ± 0.50 (a) 4.82 ± 0.09 (b) 1.67 ± 0.03 (a) 60.36 ± 1.22 (b) Example 8 25.21 ± 0.50 (a) 4.60 ± 0.06 (b) 1.63 ± 0.09 (a) 59.72 ± 1.59 (b) Example 9 25.05 ± 0.34 (a) 4.67 ± 0.04 (b) 1.62 ± 0.05 (a) 62.17 ± 0.83 (b)

In the results of Table 14, the sugar-free strawberry jam also showed higher brightness and yellowness, but there was no significant difference, while redness was significantly higher than the control group. The anthocyanin residual rate was also significantly higher in all the examples compared to the control group, but there was no difference in Examples 4-6 with 10% by weight of xylitol and Examples 7-9 with 5% by weight of xylitol. The effect of xylitol concentration difference is not shown by the thermal stability and anthocyanin protective effect of sorbitol and maltitol as well as xylitol.

Experimental Example 7

Mechanical Strength of Sugar-Free Strawberry Jam Spread Meta  Chi change

The experiment was conducted in the same manner as described in Experimental Example 3.

Table 15.

Strength (× 10 ³ dyne / cm ² ) Spread metadata (cm) Control 33.15 ± 2.58 (a) ¹ 7.39 ± 0.34 (a) Example 4 30.60 ± 1.56 (a) 7.64 ± 0.44 (a) Example 5 29.99 ± 1.93 (a) 7.79 ± 0.44 (a) Example 6 28.84 ± 1.84 (a) 7.92 ± 0.34 (a) Example 7 31.08 ± 2.18 (a) 7.53 ± 0.41 (a) Example 8 29.34 ± 1.63 (a) 7.97 ± 0.48 (a) Example 9 30.25 ± 1.92 (a) 7.64 ± 0.22 (a)

The results of Table 15 show that when xylitol alone was used as a sugar substitute, jam strength decreased and spread metta increased as the addition ratio increased, but sorbitol and maltitol added tended to decrease jam strength, but there was no statistical significance.

Spreadmethach also showed no significant change compared to the control group.

Experimental Example 8

Sensory Evaluation of Sugar-Free Strawberry Jam

Evaluate the color, gloss, sweetness, sourness, viscosity, and overall preference of strawberry jams for males and females (1: 1) 20 to 27 years old (9 points; very weak; 9 points; strong) It was investigated by law (1; best). The number of participants in the evaluation is shown in the table.

Table 16.

 color  Polish  sweetness  Sour taste  Viscosity Comprehensive Preference  Control 6.36 ± 1.73 (a) ¹ 5.26 ± 1.85 (a) 6.34 ± 1.54 (a) 5.21 ± 1.80 (a) 4.57 ± 2.00 (a) 5.13 ± 0.84 (a)  Example 4 5.891 ± 1.75 (a) 5.65 ± 1.21 (a) 5.07 ± 1.28 (b) 6.00 ± 1.38 (a) 5.34 ± 1.68 (a) 5.30 ± 0.81 (ab)  Example 5 5.50 ± 1.26 (a) 5.81 ± 1.18 (a) 5.10 ± 2.04 (b) 5.86 ± 1.75 (a) 5.55 ± 1.84 (a) 5.15 ± 0.67 (ab)  Example 6 5.41 ± 1.37 (a) 5.53 ± 1.77 (a) 5.09 ± 1.17 (b) 5.51 ± 1.91 (a) 5.12 ± 1.64 (a) 5.82 ± 0.99 (b)  Example 7 5.90 ± 1.36 (a) 5.36 ± 0.18 (a) 4.88 ± 1.24 (b) 6.06 ± 1.45 (a) 5.36 ± 1.62 (a) 4.34 ± 0.64 (c)  Example 8 5.36 ± 1.58 (a) 4.92 ± 1.56 (a) 4.93 ± 1.38 (b) 5.71 ± 1.45 (a) 5.52 ± 2.07 (a) 4.07 ± 1.09 (c)  Example 9 5.29 ± 1.67 (a) 5.56 ± 1.90 (a) 4.92 ± 1.76 (b) 5.59 ± 1.74 (a) 5.25 ± 1.83 (a) 4.36 ± 0.83 (c)

In the results of Table 16, the control group added with sugar was evaluated as having stronger color than the rest of the examples, but there was no statistical significance.

The increase in redness and anthocyanin persistence of sugar-free strawberry jam appears to have the effect of making the color of the jam visually bright, and the appearance of gloss is not different, but the sweetness of the control is significant compared to all the other examples. It was rated as strong as ever.

This is because the sweetness of the sugar alcohol added to the present invention is 60% of the sugar in the case of sorbitol, 80% of the sugar in the case of maltitol, it seems that the sweet taste of sugar-free strawberry jam is relatively weak.

In addition, there was no difference between the examples in sourness and viscosity, but in the case of comprehensive preference, Example 6 showed a higher preference than the control. In other words, sorbitol and maltitol alleviate the strong sweetness of sugar, but the palatability does not give a proper sweetness, but it seems to be supplemented by xylitol, and when maltitol alone is replaced with sugar, it has a peculiar taste. It is considered to be.

As described above, the sugar-free low-calorie functional fruit jam according to the present invention uses sorbitol and maltitol in combination with xylitol to increase the functionalities such as caries prevention, suppression of blood sugar rise and low calorie content, and children with growing caries prone to caries. Not only can people and patients who are obese eat easily,

Due to the improvement of physical properties such as heat and acid stability, and browning prevention of sugar alcohol, the anthocyanin residual rate increases, so that the color is improved compared to sugar-only jam, and there is no problem in physicochemical quality characteristics. Consumer preferences can also have an excellent effect.

Claims (4)

Sugar free low calorie functional fruit jam, characterized in that the composition is composed of a mixture of fruit 40 to 75% by weight, xylitol 5 to 30% by weight, sorbitol 10 to 25% by weight, maltitol 10 to 30% by weight. The method of claim 1, Sorbitol is a sugar-free low-calorie functional fruit jam, characterized in that reducing sugar is less than 0.2%, maltitol is less than 0.10% reducing sugar. Mixing 40 to 75% by weight of fruit and 5 to 25% by weight of xylitol; 10-25 wt% of sorbitol and 10-30 wt% of maltitol were mixed with the mixture, followed by concentrating with stirring at a temperature of 50-60 ° C. until the sugar content reached 64 Brix; Finally bottling the concentrated concentrate and sterilized for 15 minutes at 95 ℃ and cooled; sugar-free low calorie functional fruit jam manufacturing method comprising a.  The method of claim 3, wherein The step of concentrating is a sugar-free low-calorie functional fruit jam manufacturing method, characterized in that concentrated for 60 to 80 minutes at a vacuum pressure of 75cmhg in a vacuum tank.