KR100813640B1 - A food thermostable jam manufacturing method using a fruits and vegetables - Google Patents

Abstract

A method of manufacturing jam with heat resistance using fruits and vegetables is provided to give jam having heat resistance without deterioration or color change for a predetermined time at predetermined temperature. Jam with heat resistance contains 20% by weight of apple puree, 52.16% by weight of refined sugar, 11.8% by weight of corn syrup, 3% by weight of modified starch, 1.4% by weight of pectin, 0.39% by weight of calcium citrate, 0.3% by weight of citric acid, 0.3% by weight of sodium citrate, 0.08% by weight of potassium sorbate, 10.47% by weight of refined sugar and 0.1% by weight of an apple flavor and is prepared by the steps of: freezing apple puree, putting refined water into a kettle and heating; putting a pectin solution at less than 45 to 55deg.C; putting a starch solution at less than 50 to 55deg.C; heating the solutions for 15min; putting refined sugar; putting corn syrup; heating and agitating to adjust the sugar degree to 71brix; putting pectin and starch solution and adjusting the pH to 3.1; adding an apple flavor; sterilizing at 98deg.C; packaging; and sterilizing.

Description

Method for manufacturing heat resistant jam using fruits and vegetables {A Food Thermostable JAM MANUFACTURING METHOD USING A FRUITS AND VEGETABLES}

The present invention relates to a method for producing a heat-resistant jam using fruits and vegetables, and in particular, the production of jams having heat resistance using fruits and vegetables, in which fruits and vegetables are prepared so that changes in color, taste, aroma, and viscosity do not occur at high temperatures. It is about a method.

Conventionally, the method of preparing jams using fruits and vegetables is a general jam produced from apples produced at home and abroad, and the apple puree and apple slices are placed in a condenser and concentrated by heating and stirring. According to the physical properties of the gel form, there was a manufacturing process of filling and packing after sterilization.

However, because the storage and distribution period of the produced fruits and vegetables is short, it is produced mainly in the season of harvesting and edible production. There is a need to contribute to the stabilization of income of value added and productive farmers.

The present invention has been made in order to solve the above problems, and its object is to use the fruits and vegetables that can be stored for a long time with heat resistance in consideration of the short storage and distribution period of the produced fruits and vegetables It is to provide a method for producing a jam having heat resistance.

In addition, another object of the present invention is produced in season (timely) and produced mainly for harvesting and edible, according to the consumption pattern of edible consumption, through the appropriate arrangement of production and consumption, and can be applied to various processed foods and fruits and The present invention provides a method for preparing jam having heat resistance using vegetables.

Method for producing a jam having heat resistance using fruits and vegetables according to the present invention for achieving the above object, in the method of producing jam having heat resistance using fruits and vegetables, (1) frozen apple puree, purified water Placing in a dual pot and heating and stirring; (2) adding the pectin solution at 45 ~ 50 ℃ or less; (3) adding the starch solution at 50 to 55 ° C. or less; (4) heating and stirring the pectin solution and starch solution in step (2) and (3) for about 15 minutes; (5) adding sugar; (6) adding syrup at the same time as the step (5); (7) heating and stirring to set the sugar set point to 71 brix; (8) adding pectin and starch solution and adjusting to pH 3.1; (9) adding apple flavor; (10) raising the temperature to sterilize to 98 ° C .; (11) moving to a filling tank and packaging the cans; (12) performing a post sterilization process; (13) After passing through is characterized in that the production of apple jam.

Moreover, in the manufacturing compounding ratio of the jam which has heat resistance using fruits and vegetables, 20 weight% of apple puree; 52.16 wt% per white spirit; Starch syrup 11.8 wt%; Modified starch or corn starch 3% by weight; 1.4 wt% pectin; 0.39% calcium citrate; 0.3 weight percent citric acid; 0.3 wt% sodium citrate; 0.08% potassium sorbate; 10.47 weight% purified water; 0.1% apple flavor; Characterized in that consists of.

In the pectin dissolving method, the ratio of pectin and water is 1: 7, and it is preferable to dissolve at high temperature at a water temperature of 80 ° C.

Moreover, it is preferable that starch and water be a ratio of 1: 7, and it melt | dissolves at high speed at the temperature of 80 degreeC water, melt | dissolves simultaneously with citric acid, and is a method of adjusting pH.

In addition, it is preferable to add the pectin / starch dissolving substance to maintain the double pot temperature at 50 degrees C or less after stirring, in the timing of adding the starch.

Moreover, it is preferable to perform pH control using citric acid, sodium citrate, and calcium citrate.

(Introduction)

In general, there are many products (items) produced and distributed using fruits, but there are very few products (items) that can be added to the material industry to add value. The present invention was developed to meet the diversity of food materials and the vitalization of the natural market, and the number of products varies. (For example, fruit use: strawberry, apple, grape, kiwi, peach, pomegranate, etc. vegetable use: pumpkin, carrot, mugwort, colored sweet potato, black sesame, etc.)

  Characteristic of the heat-resistant jam prepared by the manufacturing method according to the present invention is that there should be no change in form, color, taste, viscosity, etc. in a heat of 10 minutes or more at a temperature of 220 ℃, it should be a product that does not change even in an oven or a frying pan Aim.

It is applicable to various products such as donut contents (pilling), glutinous rice donuts (seed substitute), glutinous rice cake and monaka (seed substitute), and provides various foods for consumers. The consumption market is expected to be created.

Hereinafter, a method for preparing jam having heat resistance using fruits and vegetables according to the present invention will be described in more detail.

First, in the jam prepared by the method according to the present invention, it was confirmed that no change occurred in color, taste, aroma and viscosity at a temperature of 220 ° C. for 10 minutes or more.

In the manufacturing process of the jam according to the present invention, it is necessary to accurately dissolve the existing pectin dissolution method, pectin + water and acid ratio, and dissolve at high speed. The osmotic pressure is made to be constant in the pulp.

In addition, starch (acetylacetic acid starch) + water dissolution ratio must be dissolved at a constant ratio (1: 3) and the temperature (65 ℃).

In addition, the temperature and pH of the double-pot during the introduction is measured and added before the pectin is added to the pectin after sufficient stirring is made. At this time, the temperature is added below 50 ℃.

The application field of the present invention can be applied to various product fields as follows.

First of all, it is easy to use as a substitute for conventional sediments (fish bun, hotteok, donuts, glutinous rice donuts, monaka, cookies, glutinous rice, etc.), and the heat-resistant jam of vegetables is the future rice cake related material industry ), Which can be used for the development of the foodstuff industry.

In addition, the present invention can produce a variety of products in terms of the variety of materials in the manufacture of consumer preferences and processed foods. At this time, while maintaining the unique flavor and color of apple jam during the manufacturing process of the product to maintain the taste, aroma, color, viscosity for 10 minutes or more at high temperature (for example, 220 ℃) convenience and manufacturing process in the production process The manufacturing cost can be reduced due to the shortening.

In addition, the development of jams with heat resistance is expected to not only widen the consumer's choice of finished products, but also to be used in various food materials.

(Example)

Apples used in the experiment of the present invention was harvested and stored in the pure state in October-November 2005, sugar (Korean sugar), starch syrup (Doosan), citric acid (Note) IPP), Pectin (OB700) HM) Pectin, added for controlling physical properties and temperature control of jams, starch used for viscosity / temperature control (acetylacetic acid starch-Japan) Purchased from a company that deals with us.

Features and differences between the heat-resistant jam developed by the inventors of the present application and the conventional general jam can be represented by three points.

First, there is a difference in viscosity, while normal jams are relatively free to spray, while heat-resistant apple jams are generally hardened to be difficult to spray.

Next, the difference in sugar occurs, the sugar content of the general jam is 65 ~ 68 brix (average), but the heat-resistant jam according to the present invention has a sugar content of 70 brix or more.

Finally, the mobility of the water has a small feature, the general jam is filled with the contents (filling) can damage the product depending on the moisture content of the outer shell and the inner contents of the contents, heat-resistant jam according to the invention Even in the case of less water movement was confirmed in the manufacturing and testing of the product. Accordingly, the stability of the jam product manufactured according to the manufacturing method according to the present invention is secured, and thus easy to handle as a food material, it is considered to be applied to the (food) material industry of various uses.

<Example 1>

◎ Manufacturing process of heat resistant apple jam

  The inventor of the present application produced a heat-resistant apple jam having a blending ratio according to Table 1 below, the blending ratio is shown in Table 1 below.

〈Table 1〉 Final blend ratio of heat resistant apple jam

As shown in Table 1, the blending ratio of apple jam according to an embodiment of the present invention is 20% by weight apple puree; 52.16 wt% per white spirit; Starch syrup 11.8 wt%; Modified starch 3% by weight; 1.4 wt% pectin; 0.39% calcium citrate; 0.3 weight percent citric acid; 0.3 wt% sodium citrate; 0.08% potassium sorbate; 10.47 weight% purified water; 0.1% apple flavor; It consists of.

According to the experiments of the present inventors, the apple jam can be produced that is strong in heat resistance and can maintain taste, aroma, viscosity, and sweetness at an optimal value in the case of the blending.

The manufacturing process of the apple jam according to the embodiment of the present invention having the compounding ratio as described above is as follows.

(1) freezing apple puree, putting purified water in a double pot, and heating and stirring;

(2) adding the pectin solution at 45 ~ 50 ℃ or less;

(3) adding a starch solution (not necessarily) at 50 to 55 ° C or less;

(4) heating and stirring the pectin solution and starch solution in step (2) and (3) for about 15 minutes;

(5) adding sugar;

(6) adding syrup at the same time as the step (5);

(7) heating and stirring to set the sugar set point to 71 brix;

(8) adding pectin and starch solution and adjusting to pH 3.1;

(9) adding apple flavor;

(10) raising the temperature to sterilize to 98 ° C .;

(11) moving to a filling tank and packaging the cans;

(12) performing a post sterilization process; (13) Produce apple jam as a finished product.

Having such a compounding ratio, experiments were carried out on various items of the jam prepared by the production method of the present invention, the results are as follows.

① The heat resistance test was performed according to the type of raw material (pectin) , and the results are shown in Table 2 below.

From here,

* AB901: (Korea Caragen) H Spectin Series

* OB700: (Round Trading) H Spectin Series

* RS150: Checked using SS150 (Ffluent Chemical) normal pectin.

② The heat resistance was tested by pectin dissolution method, and the results are shown in Table 3 below.

As described above, the pectin dissolution method according to an embodiment of the present invention is a method of dissolving pectin and water in a ratio of 1: 7 and dissolving at high temperature at a water temperature of 80 ° C.

③ The heat resistance by starch (acetylacetic acid starch) dissolution method was tested , the results are shown in Table 4 below.

As described above, in the starch (acetylacetic acid starch) dissolution method according to an embodiment of the present invention, the starch and water in a ratio of 1: 7, at a temperature of water of 80 ℃, it is dissolved at high speed, It is characterized in that it is a method of adjusting the pH by dissolving simultaneously with citric acid.

④ The heat resistance was tested according to the input time of pectin and starch , and the results are shown in Table 5.

As described above, the timing of adding the pectin and starch according to an embodiment of the present invention is characterized in that after the stirring, the temperature of the double pot is maintained at 50 ° C or less, and the pectin / starch dissolving material is added.

⑤ Test the heat resistance by the pH control (acid method) , the results are shown in Table 6 below.

As described above, in order to adjust the pH according to an embodiment of the present invention, citric acid, sodium citrate and citric acid are used.

As shown in Table 2 to Table 6, in the jam prepared by the conventional method, it has a function of pH control when using only calcium citrate, the formation and form of the gel is maintained but does not have heat resistance when heated ( There was a problem when measured at the same pH).

However, according to the method for producing a jam having heat resistance using fruits and vegetables according to the present invention can be seen that the problem of heat resistance has been solved.

As constant, the effect of the jam according to the embodiment of the present invention has a significant meaning in that it is possible to solve the long-term storage, which is the biggest problem of jam using fruits. In addition, it is difficult to sell directly to consumers in terms of its use range, but its application range is expected to contribute a lot to the food material industry such as bakery, rice cake factory, donut factory, and bread factory.

In addition, it is expected to contribute to revitalization of new items and new markets in accordance with the development of materials that can replace red bean sediment to date. In addition, customers have a wider range of choices and can enjoy various forms of taste. It would be a good example of the processed food industry.

According to the method for producing a jam having heat resistance using fruits and vegetables according to an embodiment of the present invention as described above, the heat resistance using fruits and vegetables having heat resistance without changing or discoloring for a predetermined time or more at a predetermined temperature There is an excellent effect that can provide a method of making jam having.

In addition, according to a preferred embodiment of the present invention, using a fruit produced in a timely manner to produce jams having heat resistance using fruits and vegetables that can always enjoy the aroma, taste, viscosity and sweetness according to consumer requirements Can be provided.

As described above, the present invention has been described in detail only with respect to the specific examples described, but it will be apparent to those skilled in the art that various applications and applicability are within the scope of the technical idea of the present invention, and that such applications and applications have substantially the same manufacturing method. It should be taken as a matter of course to belong to the appended claims in the above-described equivalent range.

Claims (6)

In the production compounding ratio of jam having heat resistance using fruits and vegetables, 20% by weight apple puree; 52.16 wt% per white spirit; Starch syrup 11.8 wt%; Modified starch 3% by weight; 1.4 wt% pectin; 0.39% calcium citrate; 0.3 weight percent citric acid; 0.3 wt% sodium citrate; 0.08% potassium sorbate; 10.47 weight% purified water; 0.1% apple flavor; Jam having heat resistance using fruits and vegetables, characterized in that consisting of. In the method of producing a jam having heat resistance using fruits and vegetables, (1) freezing apple puree, adding purified water to a kiln, and heating and stirring; (2) adding the pectin solution at 45 ~ 50 ℃ or less; (3) adding a starch solution at 50-55 ° C. or less; (4) heating and stirring the pectin solution and starch solution in step (2) and (3) for about 15 minutes; (5) adding sugar; (6) adding syrup at the same time as the step (5); (7) heating and stirring to set the sugar set point to 71 brix; (8) adding pectin and starch solution and adjusting to pH 3.1; (9) adding apple flavor; (10) raising the temperature to sterilize to 98 ° C .; (11) moving to a filling tank and packaging the cans; (12) performing a post sterilization process; Past (13) A method for producing a jam having heat resistance using fruits and vegetables, characterized in that producing apple jam as a finished product. In the method of producing a fruit jam prepared by the method according to claim 2, Pectin dissolving method is a method of producing jams having heat resistance using fruits and vegetables, characterized in that the ratio of the pectin and water in a ratio of 1: 7, and dissolves at a high temperature of water at 80 ℃. In the method of producing a fruit jam prepared by the method according to claim 2, Preparation of a jam having heat resistance using fruits and vegetables, wherein starch and water are 1: 7, dissolved at high speed at a water temperature of 80 ° C., and dissolved simultaneously with citric acid. Way. In the method of producing a fruit jam prepared by the method according to claim 2, After the starch is stirred, the temperature of the double pot is maintained at 50 ° C. or lower, and a pectin / starch soluble material is added. In the method of producing a fruit jam prepared by the method according to claim 2, Method for producing a jam having heat resistance using fruit and vegetables, characterized in that the pH adjustment by adding citric acid, sodium citrate and dicalcium phosphate.