KR100895629B1 - Blueberry taffy and the method for preparing thereof - Google Patents

Abstract

The present invention relates to a blueberry malt, a new processed product of blueberries and a manufacturing method thereof, more specifically

1) washing the blueberries and preheating and juice at 20 ~ 30 ℃;

2) filtering the blueberry juice in 1) to 30-50 mesh to remove the contaminants; And

3) 15 to 20% by weight of the blueberry juice prepared in 2), 1 to 3% by weight of fats and oils, 0.01 to 0.05% by weight of lecithin and 1 to 5% by weight of corn powder were added to 75 to 80% by weight of starch syrup and double steam Concentrating by adjusting the concentration in the concentrator, and then forming, cutting, and packing the layer work and the appropriate size;

It relates to a blueberry syrup prepared through and a manufacturing method thereof.

Blueberry juice, blueberry syrup, margarine, lecithin, corn powder, syrup

Description

Blueberry taffy and the method for preparing pretty}

The present invention relates to a blueberry malt and a manufacturing method thereof, which is a new processed product of blueberries, more specifically

1) washing the blueberries and preheating and juice at 20 ~ 30 ℃;

2) filtering the blueberry juice in 1) to 30-50 mesh to remove the contaminants; And

3) 15 to 20% by weight of the blueberry juice prepared in 2), 1 to 3% by weight of fats and oils, 0.01 to 0.05% by weight of lecithin and 1 to 5% by weight of corn powder were added to 75 to 80% by weight of starch syrup and double steam Concentrating by adjusting the concentration in the concentrator, and then forming, cutting, and packing the layer work and the appropriate size;

It relates to a blueberry syrup prepared through and a manufacturing method thereof.

Blueberries are divided into sour and sweet tastes, and compared to other fruit trees, blueberries have no difficulty in cultivation such as fertilization or spraying of pesticides, which can greatly contribute to income increase of farmers. Blueberries are one of the top 10 health foods selected by the Times and were used in Europe as a traditional folk remedy rather than food. It has long been used as a tea for the treatment of diabetes in Germany. It is mainly used for the treatment of diabetes, digestive system disease, gout, skin disease, bleeding, blood circulation weakness, heart disease, blood clearing, arthritis and metabolism. Dry and boil with tea. At this time, there was no special preparation method for making leaves into tea, and the tea was boiled and drank in the same way as the traditional method of coming down from Korea. At this time, leaves were mainly used as traditional medicines, and fruit was not important. In the United States, there is a record that leaves have long been used as hunting, tonic, anti-inflammatory and antibacterial agents. German experts did not place an academic value on blueberries, but they have been used as a traditional mass therapy like the traditional Chinese medicine.

Blueberries have been recognized and used as medicine since the 12th century. It began with a woman named Saint Hildgard of Bingen 1098-1179, a medieval German abbey who has extraordinary abilities in medicine and the arts, recommending this fruit as a herb associated with female physiology. In the 16th century, German herbalists used blueberry berries to treat bladder stones and liver disease, like German dark beer, and used syrup for colds and lung diseases.

In the eighteenth century, in part, blueberry fruit became widespread among herbalists and doctors. As with digestive diseases, fruit making has been used for typhoid fever, mouth, skin, urinary tract infections, and rheumatism. Until the early 18th century, dried tea was used as astringent and oral income to prevent diarrhea, indigestion and vitamin C deficiency.

Much interest in blueberries began to arise at random after World War II. It began with a report that the RAF's pilots had been able to precisely attack shells by improving their night vision after eating blueberry jam all the time. In the 1960s, these observations were first conducted in the laboratory, and later became more active as clinical studies showed that blueberry extracts were effective for the eye and heart system. It is becoming.

In the mid-1800s, blueberry berries were used as foods, and in the mid-1800s, British journal “The Useful Plants of Britain,” in the magazine “Blueberry berries are sweet and slightly sour. Food. ” The UK market has been selling blueberries for a long time. In Scotland, blueberries were eaten with milk and used in pies, syrups, jellies and fruit pies. It was also used to make wine.

In the 1870s, the US Department of Agriculture informed the world that blueberry fruit was the favorite food of many Native Americans in the Rocky Mountains. Today it is used in the West as health food, alcohol, juice, jam and sweets.

However, blueberries having the above-mentioned advantages are difficult to store because they are shipped at a time like other fruits and vegetables, so some of the blueberries are frozen and used as frozen fruits or manufactured as processed products. As mentioned above, blueberries contain an anthocyanin, an active ingredient of blueberries, which has various nutritional and physiological characteristics, resulting in recovery and enhancement of vision, anti-aging, immunity, antioxidant activity, hormonal action, antibacterial activity, Antiviral, anticancer activity, platelet coagulation inhibition, strengthening of connective tissue, prevention of retinal degeneration and cataracts, treatment of urinary tract infections, carcinogenesis and dementia prevention, etc. A large amount of yawn blueberries have lost their commodity value and have problems in the market in unsanitary condition.

Under these circumstances, various processed foods such as blueberry jam, blueberry juice, blueberry shochu, blueberry rice wine and blueberry wine have been developed using blueberries as raw materials.

Accordingly, the present invention improves the eco-friendly organic blueberry producing farmhouse which is attracting attention as a new national health food of developed countries according to the improvement of the national income level and the gradual consumption of eco-friendly well-being foods. In order to increase the availability of stock blueberries, by developing high quality blueberries with high hygiene and functionality to the traditional sugars of Korean sugars, it is possible to overproduce blueberry farmers in the distribution process of blueberries. By maximizing the availability of blueberries to solve the difficulties that appear, it can be used as a raw material for high functional blueberry candy products, and also improves the properties of adhesives and chewability, which are problems of conventional candy, and melts softly in the mouth Excellent palatability It found that it is possible to provide a peek Berry, thereby completing the present invention.

In the present invention

1) washing the blueberries and preheating and juice at 20 ~ 30 ℃;

2) filtering the blueberry juice in 1) to 30-50 mesh to remove the contaminants; And

3) 15 to 20% by weight of the blueberry juice prepared in 2), 1 to 3% by weight of fats and oils, 0.01 to 0.05% by weight of lecithin and 1 to 5% by weight of corn powder were added to 75 to 80% by weight of starch syrup and double steam Concentrating by adjusting the concentration in the concentrator, and then forming, cutting, and packing the layer work and the appropriate size;

It provides a blueberry syrup prepared through the process and its manufacturing method.

In the present invention, by manufacturing a blueberry having a useful functionality to the human body to improve the added value of agricultural resources and maximize the usability of the blueberry causing problems due to overproduction in farms. In addition, the blueberry syrup according to the present invention solves the problem that the existing syrup is too sweet and excessively sticks to the teeth by utilizing a blueberry useful for the human body without using a separate fragrance, and improves physical properties such as adhesion and chewability. It melted smoothly in the mouth and was not sweet, so it was excellent in palatability, which can greatly contribute to the increase of national health and farm income.

Hereinafter, the present invention will be described in more detail.

The manufacturing process of the blueberry syrup according to the present invention is shown in FIG. 1. Looking at the manufacturing process of the blueberry syrup according to the present invention, the blueberry berries are washed to remove foreign substances attached to the blueberry. It is then transferred to a one-ton tank, subjected to compression while compressing, and filtered through a 30-50 mesh. The filtered blueberry juice is immediately sterilized in water at 100 ° C and then stored in a storage warehouse at -20 ° C.

15 to 20% by weight of blueberry juice, 1 to 3% by weight of fat, 0.01 to 0.05% by weight of lecithin, and 1 to 5% by weight of corn powder were added to 75 to 80% by weight of starch syrup, and concentrated by adjusting the concentration in a steam concentrator. After layering and shaping, cutting and packaging to the appropriate size to complete the blueberry candy.

The fat or oil used in the present invention is preferably margarine, but is not limited thereto. The proper addition ratio of the oil and fat was the best taste of blueberry syrup when 2% by weight was added, the effect was minimal when added to less than 1% by weight and felt more than 3% by weight The taste was strong.

Lecithin used in the present invention is one of the phospholipids containing glycerin phosphoric acid and is a major component constituting the biofilm, and is found in egg yolk, soybean oil, liver and brain. The content of lecithin for preparing blueberry syrup is preferably 0.01 to 0.05% by weight.

In addition, in the present invention, to improve the taste of corn powder is added, the content is preferably 1 to 5% by weight.

Hereinafter, the present invention will be described in more detail with reference to the following examples. These examples are only for illustrating the present invention in more detail, and the scope of the present invention is not limited by these examples in accordance with the gist of the present invention to those skilled in the art. Will be self-evident.

Examples 1 and 2 and Comparative Examples 1 and 2 Preparation of blueberry syrup with different addition ratios of blueberries

In the preparation of blueberry syrup, in order to set an appropriate addition ratio of blueberries, the content of blueberries was changed to 10 wt%, 20 wt%, and 30 wt%, as shown in Examples 1 to 2 and Comparative Example 1 as shown in Table 1 below. -2 was prepared and the sensory test was performed.

Compounding ratio according to the addition ratio of blueberry syrup (unit: wt%) ingredient Example 1 Example 2 Comparative Example 1 Comparative Example 2 Blueberries 20.00 15.00 10.00 30.00 Starch syrup (82。 BX) 75.98 80.98 85.98 65.98 Margarine 2.00 2.00 2.00 2.00 lecithin 0.02 0.02 0.02 0.02 Corn Powder 2.00 2.00 2.00 2.00 Sum 100 100 100 100

[Test Example 1] Quality Characteristics of the Product Development of Blueberry Peel (Evaluation of Sugar, Color, and Physical Properties of New Product of Blueberry Peel Development)

The sugar content of blueberry malt was measured using a refractive sugar meter (Atago, No. 90117, Japan), and the final sugar content of the product was measured using a Hunter colorimeter (Chroma meter, Model CR-300, Minolta Co, Japan). Values (whiteness), a value (redness) and b value (yellowness) are shown. Measurement of physical properties is based on the TPA (Texture Profile Analysis) curve chart obtained from two repeated tensile strength tests using a texture analyzer (Stable micro system, TA-XT2, UK). Fracturability, adhesiveness, springness, cohesiveness, gumminess and chewiness were measured. In this case, the cylindrical probe having a diameter of 5 mm was prepared under the conditions of 2.0 mm / s pre-test speed, 5.0 mm / s post-test speed, and 5 mm distance. ) Was repeated three times, and the results are shown in Table 2 below.

Evaluation of Sugar, Color, Physical Properties and Sensory of Blueberry Peel According to Blueberry Addition Ratio Item Example 1 Comparative Example 1 Comparative Example 2 Sugar content (。BX) 82.3 82.0 82.5 Chromaticity L value (whiteness) 28.78 29.26 27.21 a value (red) 3.98 2.98 4.35 b value (yellowness) 6.05 6.34 4.42 Hardness (g / ㎠): firmness 818.874 319.962 1771.785 Cracking 853.231 278.789 1710.364 Adhesion -1691.487 -1162.282 -4307.037 Elasticity 0.998 0.994 0.994 Coherence 0.361 0.473 0.443 Bunching nature 264.628 153.542 819.669 Chewability 338.045 147.089 815.696 Sensory Evaluation: Overall Acceptability 5.0 2.0 3.0

Sensory Evaluation

The sensory quality evaluation of consumers was evaluated in five stages as follows: color, taste (sweetness, sourness), smell, texture (hardness) and overall symbolism.

<Evaluation Criteria>

1.0: Dislike 2.0: Dislike

3.0: Normal 4.0: Good

5.0: Very good.

The sugar content of the prototype of blueberry malt was 81.5 ~ 83.0 ° BX. In the case of chromaticity, L value and b value decreased with increasing amount of blueberry and a value increased. Hardness, fracturability, gumminess, and chewiness, which are important factors for consumer's sensory quality characteristics of blueberry malt products, are due to the increase of blueberry addition ratio. As a result, the value increased and the adhesion decreased, and the springness and cohesiveness did not show a big difference.

In addition, in the sensory evaluation, the taste of starch syrup was strong in the case of Comparative Example 1, and the taste of blueberries was hardly obtained. In the case of Example 1, the taste and aroma of blueberries appeared moderately and the physical properties were also good. However, Comparative Example 2 had a strong blueberry taste and did not melt well in the mouth, and felt a slight sour taste. The addition ratio of the blueberry is preferably 15 to 20% by weight, and most preferably when added to 15 to 20% by weight as in Example 1, and this is the best in taste, physical properties and overall preference. there was. In addition, although not shown in Table 2, the blueberry syrup prepared in Example 2 also showed almost the same taste, physical properties, and preference as in Example 1.

<References>

1. Wu X. et al., “The Lipophilic and Hydrophilic Antioxidant Potentials of Common Foods in the United States,” Journal of Agricultural Food Chemistry, 2004, 52: 4026-4037.

2. Howard LR. et al., "Antioxidants and Phenol Contents of Blueberries Affected by Genotype and Growth Period," Journal of Food and Agricultural Sciences, 2003, 83: 1238-1247.

3. Zheng W. et al., "ORAC of phenols in blueberries, cranberries, chokes and lingonberries", Journal of Agricultural Food Chemistry, 2003, 51: 502-509.

4. Sellappan S. et al., "Phenol Compounds and Antioxidant Functions in Blueberries and Blackberries Grown in Georgia," Journal of Agriculture and Food Chemistry, 2002, 50: 2432-2438.

5. Zheng Y. et al., "The Effect of Oxygen Atmosphere on the Phenolics, Anthocyanins and Antioxidants of Blueberries," Journal of Agricultural Food Chemistry, 2003, 51: 7162-7169.

6. Cao G. et al., "Dioxin-induced changes in dietary antioxidant effects and antioxidant activity," Journal of Applied Physiology, 1999, 86: 1817-1822.

1 is a flowchart illustrating a manufacturing process of a blueberry syrup according to the present invention.

Claims (3)

delete delete Blueberry malt composition containing 15 to 20% by weight of blueberry juice, 1 to 3% by weight of fat, 0.01 to 0.05% by weight of lecithin, 1 to 5% by weight of corn powder and 75 to 80% by weight of starch syrup.

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