KR100765443B1 - Vitamin-fortified fruit jam composition - Google Patents

Vitamin-fortified fruit jam composition Download PDF

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KR100765443B1
KR100765443B1 KR1020060046706A KR20060046706A KR100765443B1 KR 100765443 B1 KR100765443 B1 KR 100765443B1 KR 1020060046706 A KR1020060046706 A KR 1020060046706A KR 20060046706 A KR20060046706 A KR 20060046706A KR 100765443 B1 KR100765443 B1 KR 100765443B1
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vitamin
jam
fruit
fruit jam
fortified
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KR1020060046706A
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Korean (ko)
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박민경
배규희
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박민경
배규희
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    • 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
    • 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

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

A vitamin-fortified fruit jam composition is provided to prevent the peculiar smell of vitamin B1 and the yellow color and bitter taste of vitamin B2 by adding proper amounts of vitamin B1 and B2 based on the recommended amounts per day, thereby keeping the specific taste and quality of fruit jam. A vitamin-fortified fruit jam composition is made by mixing 40~70% of fruit, 1.3~6.5mg% of vitamin B1, 1.5~7.5mg% of vitamin b2, and sugar, based on the total weight 100%, wherein the vitamin B1 is thiamin hydrochloride having a molecule formula of C12H17ON4ClS.HCl, and the vitamin B2 is 1.5~7.5mg of riboflavin phosphate sodium having a molecule formula of C17H20O9N4NaP.2H2O. The added amounts of vitamin B1 and B2 are 1 to 5 times as much as the recommended amounts per day, which cause no change in physical/chemical properties such as pH, acidity, texture, spreading property or anthocyanin remaining rate.

Description

비타민 강화 기능성 과일잼{Vitamin-fortified fruit jam composition}Vitamin-fortified fruit jam composition

본 발명은 비타민 함량이 강화된 과일잼에 관한 것이다. 보다 상세하게는 과일잼 원료에 비타민 B1과 B2를 혼합하여 잼을 제조함으로써 과일잼의 비타민 함유량을 강화하여 비타민이 부족 되기 쉬운 집단의 영양보충에 도움을 줄 수 있는 과일잼에 관한 것이다. The present invention relates to a fruit jam with enhanced vitamin content. More specifically, the present invention relates to a fruit jam that can help nutrition supplements of a group that is prone to vitamin deficiency by strengthening the vitamin content of fruit jams by preparing jams by mixing vitamin B 1 and B 2 with fruit jam raw materials.

비타민 B1(thiamin)은 탄수화물 대사를 비롯한 에너지 대사에 필수적 영양소이며 신경전도에도 참여한다. 비타민 B1의 체내 반감기는 9일에서 18일 정도로 추정되므로 지속적으로 섭취하여야 하는데 경미한 결핍 시에는 식욕부진, 체중감소, 불안, 초조, 두통 및 피로 등의 증상이 나타나지만 심각한 결핍 시는 각기병 및 심장순환계 이상을 초래한다. 비타민 B1은 도정된 곡류로 고 탄수화물 식이를 하거나 과다한 육체노동, 발열, 임신, 수유 시 결핍되기 쉽다.Vitamin B 1 (thiamin) is an essential nutrient for energy metabolism, including carbohydrate metabolism, and also participates in nerve conduction. The half-life of vitamin B 1 is estimated to be from 9 to 18 days, so it should be consumed continuously. Mild deficiency may cause symptoms such as loss of appetite, weight loss, anxiety, anxiety, headache, and fatigue. Cause abnormalities. Vitamin B 1 is a milled grain that is prone to deficiency in high-carb diets, excessive physical work, fever, pregnancy and lactation.

비타민 B2(riboflavin)도 탄수화물, 지방, 아미노산의 대사에 필수적인 영양소이다. 비타민 B2가 결핍되면 주로 구강에 구순염, 구각염, 설염과 같은 염증을 일으키며, 지루성 피부염, 안구충혈, 빈혈 등도 유발한다. 비타민 B2의 결핍은 노인과 청소년에서 흔히 일어나며 당뇨병 환자, 알코올중독자, 간 질환자에게도 자주 발생한다. Vitamin B 2 (riboflavin) is also an essential nutrient for the metabolism of carbohydrates, fats and amino acids. Vitamin B 2 deficiency mainly causes inflammation of the mouth, such as stomatitis, stomatitis, and sulphitis, and also causes seborrheic dermatitis, ocular hyperemia, and anemia. Vitamin B 2 deficiency is common in older adults and adolescents, and it is also common in people with diabetes, alcoholism, and liver disease.

비타민 B1과 B2의 1일 권장량은 20∼29세의 남자를 기준으로 각각 1.3과 1.5mg이나, 통상적으로 과일잼에는 B1과 B2가 0.01mg이하로 존재한다. 비타민 B1의 급원식품은 돼지고기 및 두류 등이며 도정된 곡류에는 거의 함유되어 있지 않고, 비타민 B2의 급원식품도 주로 육류와 생선 등이다. The recommended daily doses of vitamins B 1 and B 2 are 1.3 and 1.5 mg, respectively, for men ages 20 to 29 years, but fruit jams typically contain less than 0.01 mg of B 1 and B 2 . The source foods of vitamin B 1 are pork and soybean, etc., which are hardly contained in the milled grains, and the source foods of vitamin B 2 are mainly meat and fish.

일반적으로 과일잼은 주식을 빵으로 대용하거나 간식에 이용하는데, 과일잼과 주로 섭취하는 빵 등으로부터는 이들 비타민의 공급이 이루어 지지 않는다. 따라서 빵으로 한끼의 식사를 대용하더라도 비타민 B1과 B2를 충분히 제공할 수 있다면 잼과 가장 많이 섭취하는 탄수화물의 원활한 대사에 도움을 줄 수 있다. In general, fruit jams are used as a substitute for bread or snacks, but these vitamins are not supplied from fruit jams and breads. Therefore, replacing a meal with bread can provide enough vitamin B 1 and B 2 to help smooth the metabolism of jams and most carbohydrates.

따라서 본 발명의 목적은, 비타민 B1과 B2가 1일 영양권장량 수준 이상으로 함유된 비타민 강화 과일잼 제조방법을 개발하고, 균형 잡힌 식사를 하지 못하더라도 에너지 대사에 필수적으로 요구되는 비타민 B1과 B2의 하루 필요량을 쉽게 섭취할 수 있는 비타민강화 과일잼 조성물을 제공하는 것이다.Therefore, it is an object of the present invention, to develop a vitamin fortified fruit jam manufacturing method containing vitamin B 1 and B 2 above the recommended daily nutritional level, vitamin B 1 is essential for energy metabolism even without a balanced diet And to provide a vitamin-enhanced fruit jam composition that can easily ingest the required amount of B 2 per day.

비타민 B1과 B2는 수용성 비타민으로, 결핍 시에는 심각한 질환을 초래할 수 있으나 필요이상 섭취 시에는 뇨로 배출되어 과잉섭취의 부작용이 없는 필수 영양소이므로 결핍에 주의를 기울여 충분히 섭취하는 것이 중요한 비타민이다. Vitamins B 1 and B 2 are water soluble vitamins, which can lead to serious illnesses, but when consumed more than necessary, they are released into the urine and are essential nutrients without side effects of excess intake.

비타민 B1과 B2는 특유의 냄새 또는 쓴맛이 있으며 특히 비타민 B2는 황색을 띠므로 이들 비타민을 강화한 잼의 개발에 있어서 가장 중요한 기술적 과제는 잼의 색을 비롯한 과일잼 본래의 품질특성과 풍미를 상하지 않게 하는 적정 첨가량을 알아내고 그를 바탕으로 비타민 B1과 B2가 강화된 과일잼 조성물을 제공하는 것이다.Vitamin B 1 and B 2 have a peculiar smell or bitter taste, especially vitamin B 2 is yellow, so the most important technical task in the development of jams fortified with these vitamins is the original quality characteristics and flavors of fruit jams, including the color of the jam. To determine the proper amount of not to spoil and based on it to provide a fruit jam composition fortified with vitamin B 1 and B 2 .

전술한 목적을 달성하기 위하여 본 발명자는, 여러 농도의 비타민 B1과 B2를 혼합 첨가하여 과일잼을 제조한 후 잼의 pH, 산도, 색도, 안토시아닌 잔존율 및 기계적 조직감 변화를 측정하고 소비자 기호도를 조사 분석한 후 그 결과를 바탕으로 잼 고유의 품질특성과 맛에 변화를 주지 않는 최적 첨가량을 알아내고, 40∼70중량%의 과일, 1.3∼6.5mg중량%의 비타민 B1, 1.5∼7.5mg중량%의 비타민 B2 및 설탕을 혼합하여 총 100%가 되도록 하는 과일잼을 개발하였다.In order to achieve the above object, the present inventors prepared a fruit jam by mixing and adding various concentrations of vitamins B 1 and B 2 and then measuring the pH, acidity, color, anthocyanin residual ratio and mechanical texture change of the jam and consumer preference Based on the results of the analysis, the optimum amount of jam that does not change the intrinsic quality characteristics and taste of the jam was found, 40-70% by weight of fruit, 1.3-6.5mg% by weight of vitamin B 1 , 1.5-7.5 Fruit jam was developed to mix 100% by weight of vitamin B 2 and sugar by weight.

비타민, 아미노산, 미네랄 등의 강화제는 식품의 종류에 따라 부족한 것도 있고, 조리, 가공, 보존 중에 소실되는 영양소를 보충하거나 본래 함유되어 있지 않은 것을 첨가하여 식품의 영양가를 높이기 위해 사용된다. 그러나 강화제를 사용할 때는 식품의 풍미를 상하지 않게 하는 량의 사용이 가장 중요하며, 용해성을 비롯해 사용하고자 하는 식품에 적합한 특성을 지닌 물질을 선택하여야 한다. Enhancers such as vitamins, amino acids, minerals, etc. are insufficient depending on the type of food, and are used to enhance the nutritional value of foods by supplementing nutrients lost during cooking, processing, and preservation or adding those not originally contained. However, when using the reinforcing agent, the use of an amount that does not impair the flavor of the food is the most important, and it is necessary to select a material having properties suitable for the food to be used, such as solubility.

본 발명에 사용한 비타민 B1은 thiamin hydrochloride(C12H17ON4ClS·HCl)로, 식품법규 상 잼을 비롯한 소맥분, 유제품, 빵, 제과 및 간장 등에 사용할 수 있으며, 성상은 백색의 결정성 분말이고 특이한 냄새가 있다. 비타민 B2는 Riboflavin phosphate sodium(C17H20O9N4NaP·2H2O)을 사용하였는데, 황색을 띠는 결정성 분말형태이며 냄새는 없으나 쓴맛이 있다. 그 외에 식품에 첨가하는 것이 허용된 비타민 B1 또는 B2는 과일잼에 첨가하기에는 용해도를 비롯한 이화학적 특성이 적합하지 않았다. Vitamin B 1 used in the present invention is thiamin hydrochloride (C 12 H 17 ON 4 ClS · HCl), and can be used in food flour, wheat flour, dairy products, bread, confectionery, and soy sauce. It has a peculiar smell. Vitamin B 2 was used as Riboflavin phosphate sodium (C 17 H 20 O 9 N 4 NaP · 2H 2 O). It is yellowish crystalline powder with no smell but bitter taste. In addition, vitamin B 1 or B 2, which was allowed to be added to food, was not suitable for physicochemical properties, including solubility, for addition to fruit jams.

잼 고유의 품질특성에 영향을 주지 않는 적정 첨가량의 결정은, 100g 중 1일 권장량의 1∼5배 즉, 1.3∼6.5mg%의 비타민 B1과 1.5∼7.5mg%의 비타민 B2를 혼합 첨가하고 소비자기호도 조사를 비롯한 과일잼의 여러 품질특성을 분석하여 알아내었는데, Determination of the proper amount of addition that does not affect the intrinsic quality characteristics of the jam is 1 to 5 times the daily recommended amount of 100g, that is 1.3 to 6.5mg% of vitamin B 1 and 1.5 to 7.5mg% of vitamin B 2 And analyzed the quality characteristics of fruit jams, including consumer symbol surveys.

잼의 물리화학적 품질특성 면에서는, 권장량의 1∼5배 까지 첨가하여도 pH, 산도, 기계적 조직감, 퍼짐성, 안토시아닌 잔존율 등에서는 변화가 없었다. 색차계를 이용하여 측정한 잼의 색도는, 권장량의 5배 첨가 시 황색도가 강해지기 시작하였으나 관능검사 결과에 따르면 시각적으로는 차이를 느끼지 않는 것으로 나타났다. In terms of the physicochemical quality of the jam, the pH, acidity, mechanical texture, spreadability, anthocyanin residual rate, and the like did not change even when added to 1 to 5 times the recommended amount. The color of the jam measured using the color difference meter began to increase in yellowness when 5 times the recommended amount was added, but the sensory results showed no visual difference.

소비자 기호도 면에서는, 권장량의 3배 이하 첨가량에서는 문제가 없었으나 그 이상에서는 잼에서 비타민 B1 특유의 약품 냄새 및 비타민 B2의 쓴맛으로 인해 문제가 발생하기 시작하는 것으로 나타났다. In terms of consumer preference, there was no problem with the addition amount less than three times the recommended amount, but above that, the problem began to occur due to the smell of vitamin B 1 and the bitter taste of vitamin B 2 in the jam.

결론적으로 1일 영양권장량의 3배 이하 즉, 1.3∼3.9mg%의 비타민 B1과 1.5∼4.5mg%의 비타민 B2를 혼합 첨가한 과일잼은 이화학적, 관능적 품질특성에 문제가 없었다. In conclusion, fruit jams containing less than three times the daily recommended nutritional value, 1.3 to 3.9 mg% of vitamin B 1 and 1.5 to 4.5 mg of vitamin B 2 , were not affected by physicochemical and sensory quality characteristics.

이하, 비교예 및 실시예에 의해 본 발명을 보다 상세하게 설명하고자 하며, 비교예 및 실시예는 단지 본 발명을 설명하기 위한 것으로, 본 발명의 범위는 이들에 국한되지 않는다.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.

<비교예 1> 딸기잼 제조Comparative Example 1 Strawberry Jam Preparation

표 1과 같이 과일 65중량%와 설탕 35중량%를 혼합하고, 온도 50∼60℃에서 교반하면서 진공압력 75cmhg의 진공탱크에서 당도가 64 Brix될 때까지 농축하는 방법으로 잼을 제조하였다. 잼의 제조방법은 이하 모든 실시예에서도 동일한 방법으로 하였다.As shown in Table 1, 65% by weight of fruit and 35% by weight of sugar were mixed, and the jam was prepared by concentrating until the sugar content was 64 Brix in a vacuum tank with a vacuum pressure of 75 cmhg while stirring at a temperature of 50 to 60 ° C. The manufacturing method of the jam was the same method also in all the Examples below.

표 1. 딸기잼의 원료 혼합비Table 1. Mixing ratio of raw materials of strawberry jam

딸기(중량%)Strawberry (% by weight) 설탕(중량%)Sugar (% by weight) 6565 3535

<실시예 1∼4> <Examples 1-4>

비타민 BVitamin B 1One 과 BAnd B 22 를 첨가한 딸기잼의 제조Preparation of Strawberry Jam Added

표 2와 같이, 비타민 B1은 1.3∼6.5mg%, 비타민 B2는 1.5∼7.5mg%를 혼합 첨가하고 상기 비교예 1과 동일하게 온도 50∼60℃에서 교반하면서 진공압력 75cmhg의 진공탱크에서 당도가 64 Brix될 때까지 농축하여 잼을 제조하였다. As shown in Table 2, the vitamin B 1 is 1.3 ~ 6.5mg%, the vitamin B 2 1.5 ~ 7.5mg% mixed and added in a vacuum tank of 75cmhg vacuum pressure while stirring at a temperature of 50 ~ 60 ℃ in the same manner as in Comparative Example 1 The jam was prepared by concentrating until the sugar content was 64 Brix.

표 2. 비타민을 첨가한 딸기잼의 원료 혼합비Table 2. Mixing ratio of raw materials of strawberry jam with vitamin

실험군Experimental group 딸기(%)Strawberry(%) 설탕(%)Sugar(%) 비타민 B1 (mg%)Vitamin B 1 (mg%) 비타민 B2 (mg%)Vitamin B 2 (mg%) 비고1 Remark 1 실시예 1Example 1 6565 3535 1.31.3 1.51.5 1배1x 실시예 2Example 2 6565 3535 2.62.6 3.03.0 2배Twice 실시예 3Example 3 6565 3535 3.93.9 4.54.5 3배3 times 실시예 4Example 4 6565 3535 6.56.5 7.57.5 5배5 times

1; 1일 영양권장량과 비교하여 표시한 양임. 1 ; The amount is indicated compared to the daily nutritional recommendation.

이하에서는 비타민 B1과 B2를 첨가하여 제조한 실시예 1∼4와 비타민을 첨가하지 않고 제조한 비교예 1의 품질특성 및 소비자 기호도 조사 결과를 비교 평가하였다. Hereinafter, the results of comparing the quality characteristics and consumer preference survey results of Examples 1 to 4 prepared by adding vitamins B 1 and B 2 and Comparative Example 1 prepared without adding vitamins were compared.

실험예의 모든 결과는 평균± SD로 나타내었으며 ANOVA와 Scheffe로 5% 수준에서 유의성을 검증하였다. 괄호안의 알파벳 문자는 통계적 유의성을 표시한 것이며, 같은 항목 내에서 서로 다른 문자는 5% 범위에서 유의적으로 다름을 의미한다.All results of the experimental examples were expressed as mean ± SD, and the significance was verified at 5% level with 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.

<실험예 1> Experimental Example 1

비타민 강화 딸기잼의 pH 및 총산도 변화Changes in pH and Total Acidity of Vitamin-Enriched Strawberry Jam

pH와 총산도 측정에 사용한 시료는 증류수로 10배(w/w) 희석하고 균질기(T25basic, IKA, Germany)로 마쇄한 후 거즈로 여과한 희석액을 사용하였다. pH는 pH meter(420A, Orion Research, USA)를 이용하여 측정하였다. 총산도는 희석액 25ml을 취하고 0.1% phenolphthalein을 지시약으로 사용하여 희석액을 중화시키는데 소비된 0.1N NaOH 용량을 citric acid 함량(%)으로 환산하여 표시하였다. 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.

표 3. 비타민 강화 딸기잼의 pH 및 총산도 Table 3. pH and total acidity of vitamin fortified strawberry jam

실험군Experimental group pHpH 총산도 (citric acid, %)Total acidity (citric acid,%) 비교예 1Comparative Example 1 4.02± 0.05(a)4.02 ± 0.05 (a) 0.61± 0.11(a)0.61 ± 0.11 (a) 실시예 1Example 1 4.04± 0.05(a)4.04 ± 0.05 (a) 0.59± 0.11(a)0.59 ± 0.11 (a) 실시예 2Example 2 3.96± 0.08(a)3.96 ± 0.08 (a) 0.63± 0.17(a)0.63 ± 0.17 (a) 실시예 3Example 3 4.03± 0.07(a)4.03 ± 0.07 (a) 0.60± 0.09(a)0.60 ± 0.09 (a) 실시예 4Example 4 4.01± 0.06(a)4.01 ± 0.06 (a) 0.59± 0.12(a)0.59 ± 0.12 (a)

표 3에서 보는 것과 같이, 비타민 B1과 B2를 권장량의 1배(실시예 1)∼5배(실시예 4) 첨가한 딸기잼의 pH는 비교예 1과 차이가 없었다.As shown in Table 3, the pH of the strawberry jam to which vitamins B 1 and B 2 were added 1 times (Example 1) to 5 times the recommended amount (Example 4) was not different from that of Comparative Example 1.

총산도에서도 실시예 1∼5와 비교예 1이 유의적 차이를 보이지 않았다. Also in the total acidity, Examples 1 to 5 and Comparative Example 1 did not show a significant difference.

<실험예 2> Experimental Example 2

비타민vitamin 강화 딸기잼의 색도 및 안토시아닌 잔존율 변화Color and Anthocyanin Residual Changes of Fortified Strawberry Jam

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

안토시아닌 잔존율 측정을 위해 시료를 추출용매(에탄올:증류수:HCL=85:13:2, v/v)와 혼합하여 균질기로 추출하였다. 추출액을 여과하고 암소에 2시간 방치한 후 535nm에서 흡광도를 측정하여 총 안토시아닌 함량을 측정하였다. 잔존율은 잼 제조 전 딸기의 안토시아닌 함량에 대한 제조 후 잼의 안토시아닌 함량의 백분율로 나타내었다.Samples were mixed with an extraction solvent (ethanol: distilled water: HCL = 85: 13: 2, v / v) to measure the anthocyanin residual ratio and extracted with a homogenizer. The extract was filtered and left in the dark for 2 hours, and then measured for absorbance at 535 nm 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.

표 4. 비타민 강화 딸기잼의 색도 및 안토시아닌 잔존율 Table 4. Color and Anthocyanin Retention Rates of Vitamin-Enriched Strawberry Jam

실험군Experimental group 색도Chromaticity 안토시아닌 잔존율(%)Anthocyanin Retention Rate (%) 명도(L)Brightness (L) 적색도(a)Redness (a) 황색도(b)Yellowness (b) 비교예 1Comparative Example 1 6.31± 0.25(a) 6.31 ± 0.25 (a) 3.85± 0.20(a) 3.85 ± 0.20 (a) 1.81± 0.12(a) 1.81 ± 0.12 (a) 47.56± 2.74(a) 47.56 ± 2.74 (a) 실시예 1Example 1 5.96± 1.41(a) 5.96 ± 1.41 (a) 3.94± 0.15(a) 3.94 ± 0.15 (a) 1.74± 0.08(a) 1.74 ± 0.08 (a) 46.90± 2.54(a) 46.90 ± 2.54 (a) 실시예 2Example 2 6.01± 1.12(a) 6.01 ± 1.12 (a) 3.96± 0.17(a) 3.96 ± 0.17 (a) 1.80± 0.09(a) 1.80 ± 0.09 (a) 48.65± 1.61(a) 48.65 ± 1.61 (a) 실시예 3Example 3 6.74± 0.06(a) 6.74 ± 0.06 (a) 3.94± 0.14(a) 3.94 ± 0.14 (a) 1.10± 0.12(ab) 1.10 ± 0.12 (ab) 48.13± 3.01(a) 48.13 ± 3.01 (a) 실시예 4Example 4 6.25± 0.34(a) 6.25 ± 0.34 (a) 4.01± 0.16(a) 4.01 ± 0.16 (a) 2.66± 0.07(b) 2.66 ± 0.07 (b) 49.93± 3.63(a) 49.93 ± 3.63 (a)

표 4에서 보는 것과 같이 딸기잼 색의 밝기를 나타내는 명도 및 붉은 정도를 나타내는 적색도는 비타민을 첨가한 모든 실시예에서 비교예 1과 유의적인 차이가 없었다. 그러나 황색도의 경우는 실시예 4가 비교예 1과 유의적 차이를 보이고 있다. 즉, 비타민 B1과 B2를 권장량의 5배에 해당하는 6.5∼7.5mg% 첨가할 경우 황색이 강하게 나타나며 이는 비타민 B2가 지닌 고유의 황색이 뚜렷해지기 때문인 것으로 보인다.As shown in Table 4, the brightness indicating the brightness of the strawberry jam and the redness indicating the redness were not significantly different from those of Comparative Example 1 in all the examples to which the vitamin was added. However, in the case of yellowness, Example 4 shows a significant difference from Comparative Example 1. In other words, the addition of vitamins B 1 and B 2, which is 5 times the recommended amount of 6.5 to 7.5 mg% of the yellow color appears to be strong, because the inherent yellow color of vitamin B 2 is apparent.

안토시아닌 잔존율은, 모든 실시예에서 비교예 1과 차이가 없으므로 비타민 B1과 B2의 첨가가 딸기잼의 가열공정 중 소실되는 안토시아닌 색소에 영향을 미치지 않는 것으로 보인다.The anthocyanin residual ratio does not differ from Comparative Example 1 in all examples, so the addition of vitamins B 1 and B 2 does not appear to affect the anthocyanin pigment lost during the heating step of the strawberry jam.

<실험예 3> Experimental Example 3

비타민vitamin 강화 딸기잼의 기계적 강도 및 스프레드메타 치 변화Changes in Mechanical Strength and Spread Meta of Hardened Strawberry Jam

잼의 강도는 직경 4.5cm, 높이 6cm의 비이커에 5cm 높이로 잼을 채우고 원형(25mm d.m)의 adaptor를 사용하여 rheometer(compac 100, Sun Scintific Co.,Japan)로 측정하였다. 측정조건은 진잎깊이 25mm, table speed 120mm, load cell 2Kg로 하였다. 스프레드메타 치(spreadmeter value)는 300g의 잼을 직경 10cm의 원통관에 넣고 유리판에서 위로 빼는 순간부터 2분경과 후 8군데에서 거리(cm)를 측정하고 평균값을 구하여 나타내었다.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 the leaf depth 25mm, table speed 120mm, load cell 2Kg. Spread meter 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 tube and pulled up from a glass plate.

표 5. 비타민 강화 딸기잼의 기계적 강도 및 스프레드메타 치 Table 5. Mechanical Strength and Spread Meta of Vitamin-Enriched Strawberry Jam

실험군Experimental group 강도 (×103 dyne/cm2)Strength (× 10 3 dyne / cm 2 ) 스프레드메타 치 (cm)Spread Meta (cm) 대조군Control 35.23± 2.01(a)35.23 ± 2.01 (a) 7.43± 0.67(a)7.43 ± 0.67 (a) 실시예 1Example 1 34.21± 2.15(a)34.21 ± 2.15 (a) 7.65± 0.85(a)7.65 ± 0.85 (a) 실시예 2Example 2 32.98± 3.02(a)32.98 ± 3.02 (a) 7.91± 0.54(a)7.91 ± 0.54 (a) 실시예 3Example 3 33.78± 2.43(a) 33.78 ± 2.43 (a) 7.84± 0.87(a)7.84 ± 0.87 (a) 실시예 4Example 4 35.18± 1.93(a) 35.18 ± 1.93 (a) 7.32± 0.93(a)7.32 ± 0.93 (a)

잼의 강도와 스프레드메타 치는 잼의 점도, 굳기 및 잼의 퍼짐성 등의 물성을 수치로 나타낸 것이라 할 수 있는데, 표 5에서 보는 것과 같이 실시예 1∼4와 비교예 1에서 강도 및 스프레드메타 치의 유의적 차이가 없었다. 즉, 비타민 B1과 B2의 첨가가 잼의 강도 및 퍼짐성에 영향을 미치지 않았다. The strength of the jam and the spread meta values can be said to represent the physical properties such as the viscosity of the jam, the firmness and the spread of the jam, as shown in Table 5, the significance of the strength and the spread metadata in Examples 1 to 4 and Comparative Example 1 There was no difference. That is, the addition of vitamin B 1 and B 2 did not affect the strength and spreadability of the jam.

<실험예 4> Experimental Example 4

비타민 강화 딸기잼의 소비자 기호도Consumer preference of vitamin fortified strawberry jam

훈련된 검사요원 20명을 대상으로 색, 광택, 단맛, 신맛, 점도 및 종합적 기호도에 대하여 9점 채점법(1점; 대단히 약하다, 9점; 대단히 강하다)으로 평가하였다. Twenty trained inspectors were evaluated by nine-point scoring method (1; very weak; 9; very strong) for color, gloss, sweetness, sourness, viscosity, and overall acceptability.

표 6. 비타민 강화 딸기잼의 관능평가Table 6. Sensory Evaluation of Vitamin Fortified Strawberry Jam

실험군Experimental group 색color 광택Polish 단맛sweetness 신맛Sour taste 퍼짐성Spreadability 이미·이취Already odor 비교예 1Comparative Example 1 5.48± 1.52(a)5.48 ± 1.52 (a) 5.41± 1.99(a)5.41 ± 1.99 (a) 5.48± 1.52(a)5.48 ± 1.52 (a) 4.37± 1.69(a)4.37 ± 1.69 (a) 4.58± 1.99(a)4.58 ± 1.99 (a) 4.79± 1.08(ab)4.79 ± 1.08 (ab) 실시예 1Example 1 5.68± 1.73(a)5.68 ± 1.73 (a) 4.68± 1.85(a)4.68 ± 1.85 (a) 5.24± 1.76(a)5.24 ± 1.76 (a) 4.37± 1.80(a)4.37 ± 1.80 (a) 4.68± 1.92(a)4.68 ± 1.92 (a) 4.62± 1.34(a)4.62 ± 1.34 (a) 실시예 2Example 2 5.62± 1.76(a)5.62 ± 1.76 (a) 5.48± 2.09(a)5.48 ± 2.09 (a) 5.55± 1.80(a)5.55 ± 1.80 (a) 4.58± 1.78(a)4.58 ± 1.78 (a) 5.05± 1.95(a)5.05 ± 1.95 (a) 5.00± 1.00(ab)5.00 ± 1.00 (ab) 실시예 3Example 3 5.00± 1.60(a)5.00 ± 1.60 (a) 4.55± 1.32(a)4.55 ± 1.32 (a) 5.00± 1.41(a)5.00 ± 1.41 (a) 4.96± 1.63(a)4.96 ± 1.63 (a) 4.48± 1.84(a)4.48 ± 1.84 (a) 5.20± 1.58(ab)5.20 ± 1.58 (ab) 실시예 4Example 4 5.13± 1.59(a)5.13 ± 1.59 (a) 5.37± 1.59(a)5.37 ± 1.59 (a) 5.86± 1.80(a)5.86 ± 1.80 (a) 4.79± 2.02(a)4.79 ± 2.02 (a) 4.96± 1.40(a)4.96 ± 1.40 (a) 5.86± 1.86(b)5.86 ± 1.86 (b)

표 6에서 보는 것과 같이 색의 경우, 실시예 1∼4와 비교예 1이 유의적 차이가 없었다. 색차계로 잼의 색도를 측정한 결과에서는 비타민 B1과 B2를 권장량의 5배 첨가할 경우 황색도가 증가하는 결과를 보였으나 시각적으로는 잼의 품질에 영향을 미치지 않는 것으로 사료된다. 광택, 단맛, 신맛 및 퍼짐성에서도 실시예 1∼4와 비교예 1이 통계적으로 유의한 차이를 보이지 않았다. 그러나 실시예 4가 실시 예 1과 비교하여 이미·이취가 유의성 있게 높은 것으로 나타났다. 즉, 1일 영양권장량의 5배 이상 첨가할 경우 비타민 B1 특유의 냄새와 B2의 쓴맛이 관능적으로 감지되는 것으로 보인다. As shown in Table 6, in the case of color, there was no significant difference between Examples 1 to 4 and Comparative Example 1. In the result of measuring the chromaticity of the jam by the color difference meter, the yellowness increased when the vitamin B 1 and B 2 were added 5 times the recommended amount, but visually did not affect the quality of the jam. In the gloss, sweetness, sourness and spreadability, Examples 1 to 4 and Comparative Example 1 did not show a statistically significant difference. However, Example 4 was found to have a significantly higher image and odor compared to Example 1. In other words, when added more than five times the daily recommended nutritional value of vitamin B 1 peculiar smell and B 2 seems to be detected sensually.

결론적으로, 비타민 B1과 B2를 1일 영양권장량의 5배 즉, 6.5∼7.5mg% 첨가하면 특유의 맛이나 냄새로 인하여 품질이 떨어질 가능성이 있다. 따라서 바람직한 첨가량은 1일 권장량의 1∼3배이며, 이 범위의 첨가량은 과일잼의 이화학적, 관능적 품질특성에는 변화를 주지 않으면서 비타민 B1과 B2의 섭취가 부족되기 쉬운 집단의 비타민 보충에 도움이 될 수 있다. In conclusion, if vitamin B 1 and B 2 are added five times the recommended daily nutritional amount, that is, 6.5 to 7.5 mg%, there is a possibility that the quality may be degraded due to the characteristic taste or smell. Therefore, the preferred amount is 1 to 3 times the recommended amount per day, and the amount in this range does not change the physicochemical and sensory quality characteristics of the fruit jam, but vitamin supplementation of the group that is likely to lack vitamin B 1 and B 2 intake Can be helpful.

본 발명에 의한 비타민 강화 과일잼은 활발한 에너지 대사가 필요한 성장기 어린이 및 성인들에게 에너지 대사에 필수적인 영양소인 비타민 B1과 B2의 보충에 도움이 되는 효과가 있다. Vitamin-enriched fruit jam according to the present invention has an effect that helps supplement the vitamin B 1 and B 2 , which is an essential nutrient for energy metabolism in children and adults in need of active energy metabolism.

Claims (2)

과일, 설탕 주원료에 비타민 B1과 B2를 첨가한 과일잼에 있어서,In fruit jams in which vitamin B 1 and B 2 are added to fruit and sugar main ingredients, 상기 과일잼은 100g 중 분자식 C12H17ON4ClS·HCl의 티아민 하이드로클로라이드(thiamin hydrochloride)인 비타민 B1 1.3 ~ 6.5mg과,The fruit jam is vitamin B 1 1.3 ~ 6.5mg of thiamine hydrochloride of the molecular formula C 12 H 17 ON 4 ClS-HCl in 100g, 분자식 C17H20O9N4NaP·2H2O의 리보플라민 포스페이트 소디윰(Riboflavin phosphate sodium)인 비타민 B2 1.5 ~ 7.5mg을 포함하는 것을 특징으로 하는 과일잼 조성물.A fruit jam composition comprising 1.5 to 7.5 mg of vitamin B 2 , a riboflavin phosphate sodium of the molecular formula C 17 H 20 O 9 N 4 NaP.2H 2 O. 삭제delete
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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR0157478B1 (en) * 1994-12-15 1998-10-01 문제원 Fruit jam containing seaweed and process for making the same
KR19990084011A (en) * 1999-09-07 1999-12-06 김주형 Radish jam and making method for low calorie wasabi dressing using thereof
KR20020035899A (en) * 1999-10-12 2002-05-15 이이누마 카즈하루 Low potassium juice, method for producing thereof and food containing the same
KR20040087104A (en) * 2003-04-04 2004-10-13 하영민 Method for preparing sweet persimmon jelly and sweet persimmon jelly using the same

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR0157478B1 (en) * 1994-12-15 1998-10-01 문제원 Fruit jam containing seaweed and process for making the same
KR19990084011A (en) * 1999-09-07 1999-12-06 김주형 Radish jam and making method for low calorie wasabi dressing using thereof
KR20020035899A (en) * 1999-10-12 2002-05-15 이이누마 카즈하루 Low potassium juice, method for producing thereof and food containing the same
KR20040087104A (en) * 2003-04-04 2004-10-13 하영민 Method for preparing sweet persimmon jelly and sweet persimmon jelly using the same

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