KR100908142B1 - Method of manufacturing non-heat treated apple jam - Google Patents
Method of manufacturing non-heat treated apple jam Download PDFInfo
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- KR100908142B1 KR100908142B1 KR1020070109883A KR20070109883A KR100908142B1 KR 100908142 B1 KR100908142 B1 KR 100908142B1 KR 1020070109883 A KR1020070109883 A KR 1020070109883A KR 20070109883 A KR20070109883 A KR 20070109883A KR 100908142 B1 KR100908142 B1 KR 100908142B1
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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
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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
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
Abstract
본 발명은 세절한 사과에 당을 가하여 밀봉하고 숙성시키는 공정을 포함하는 비열처리 사과잼의 제조방법 및 이에 의하여 제조된 비열처리 사과잼에 관한 것이다. 본 발명의 비열처리 사과잼의 제조방법은 (ⅰ) 세절한 사과 과육을 용기에 넣고 당을 가하여 밀봉한 다음, 10 내지 20℃에서 10 내지 20일간 1차 숙성시키는 공정; (ⅱ) 1차 숙성된 제품으로부터 수분을 제거하고, 당을 다시 가하여 밀봉한 다음, 10 내지 20℃에서 10 내지 20일간 2차 숙성시키는 공정; 및, (ⅲ) 2차 숙성된 제품으로부터 수분을 제거하여 사과잼을 수득하는 공정을 포함한다. 본 발명에 의하면, 사과에 내재적으로 포함된 유익균과 사과의 영양성분이 손실되지 않은 사과잼을 제조할 수 있으므로, 사과를 이용한 새로운 가공제품의 개발에 널리 이바지할 수 있을 것이다. The present invention relates to a method for producing a non-heat treated apple jam, including a step of adding sugar to fine apples, sealing and aging, and a non-heat treated apple jam produced thereby. Method for producing a non-heat treated apple jam of the present invention is (i) a step of putting the fine apple pulp in a container and sealed by adding sugar, and then first aged at 10 to 20 ℃ for 10 to 20 days; (Ii) removing moisture from the first matured product, adding sugar again to seal, and then secondary aging at 10 to 20 ° C. for 10 to 20 days; And (iii) removing the moisture from the second matured product to obtain apple jam. According to the present invention, it is possible to produce apple jam in which the beneficial bacteria inherently contained in apples and the nutritional content of apples are not lost, and thus will be widely conducive to the development of new processed products using apples.
사과잼, 비열처리 Apple Jam, Non-heat Treatment
Description
본 발명은 비열처리 사과잼의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 세절한 사과에 당을 가하여 밀봉하고 숙성시키는 공정을 포함하는 비열처리 사과잼의 제조방법 및 이에 의하여 제조된 비열처리 사과잼에 관한 것이다.The present invention relates to a method for producing non-heat treated apple jam. More specifically, the present invention relates to a method for producing an unheated apple jam, including a step of adding sugar to fine apples, sealing and aging, and a non-heated apple jam produced thereby.
사과는 옛날부터 장에 좋은 과일로 알려져 왔다. 사과의 섬유질은 장의 기능을 활발하게 해주고, 위장의 운동을 도와서 소화 및 흡수를 용이하게 하며, 위장내부를 살균하는 효과를 나타내고, 변비 및 장내 가스발생을 예방하며, 여분의 콜레스테롤이나 식품에 함유되어 있는 유해 첨가물을 배출시켜 장을 항상 깨끗한 상태로 유지시켜 준다. 또한, 사과의 성분 중 펙틴은 진통효과가 우수할 뿐만 아니라, 정장제로서의 효과를 나타낸다. 아울러, 사과에 함유되어 있는 사과산이나 구연산 등의 유기산은 피로회복에 효과를 발휘하며, 비타민 A 와 C 도 함유하고 있어 감기예방에도 효과적이라고 알려져 있다. 이러한 사과를 이용하여 잼, 쥬스, 과 자, 파이 등의 다양한 제품이 상용화되고 있으며, 특히 잼의 경우에는 높은 기호성으로 나타내고 소비자들에게 호평받고 있는 실정이다.Apples have long been known for their fruit. Apple fiber is active in the intestines, facilitates the movement of the stomach, facilitates digestion and absorption, sterilizes the stomach, prevents constipation and intestinal gas production, and contains excess cholesterol and food It keeps your gut clean at all times by releasing any harmful additives. In addition, pectin among the components of the apple not only has an excellent analgesic effect, but also shows an effect as a dressing agent. In addition, organic acids such as malic acid and citric acid contained in apples are effective for fatigue recovery, and also contain vitamins A and C, which are known to be effective in preventing colds. By using such apples, various products such as jams, juices, sweets, pies, etc. are commercialized, and in the case of jams, high palatability is expressed and is popular with consumers.
한편, 잼은 사과와 같은 과일의 과육에 당을 가하고, 가열하여 농축시킨 제품으로서, 저장성이 우수하다는 특징을 갖는다. 그러나, 가열하는 공정으로 인하여, 과일에 포함된 유산균 등의 유익균과 다양한 영양소가 파괴된다는 단점이 있었다. 그러나, 가열공정을 수행하지 않을 경우에는 잡균의 발생으로 인하여 저장성이 현저하게 감소되기 때문에, 이러한 단점을 해결하려는 노력이 계속되었으나, 아직까지는 별다른 연구성과를 얻지 못하고 있다.On the other hand, jam is a product obtained by adding sugar to fruit flesh, such as apple, and concentrating by heating, and has excellent storage properties. However, due to the heating process, beneficial bacteria such as lactic acid bacteria and various nutrients contained in the fruit were destroyed. However, when the heating process is not carried out, since the storage property is significantly reduced due to the generation of various germs, efforts have been made to solve these disadvantages, but have not yet obtained much research results.
따라서, 사과의 다양한 기능성을 활용할 수 있으면서도, 장기간동안 보존할 수 있도록, 가열공정을 수행하지 않으면서도 사과잼을 제조할 수 있는 방법을 개발하여야만 할 필요성이 끊임없이 대두되었다.Therefore, there is a constant need to develop a method for producing apple jams without performing a heating process to utilize the various functionalities of apples and to preserve them for a long time.
이에, 본 발명자들은 가열공정을 수행하지 않으면서도 사과잼을 제조할 수 있는 방법을 개발하고자 예의 연구노력한 결과, 종래의 식품제조에 사용되어 온 발효숙성기법을 이용할 경우, 가열공정을 수행하지 않으면서도 사과잼을 제조할 수 있음을 확인하고, 본 발명을 완성하게 되었다.Thus, the present inventors have diligently researched to develop a method for producing apple jam without performing a heating process, and when using the fermentation ripening technique that has been used in conventional food production, the heating process is not performed. It was confirmed that apple jam can be prepared, and the present invention was completed.
결국, 본 발명의 주된 목적은 발효숙성기법을 이용한 비열처리 사과잼의 제조방법을 제공하는 것이다.After all, the main object of the present invention is to provide a method for producing non-heat treated apple jam using a fermentation ripening technique.
본 발명의 다른 목적은 상기 제조방법으로 제조된 비열처리 사과잼을 제공하는 것이다.Another object of the present invention to provide a non-heat treated apple jam prepared by the above production method.
본 발명은 세절한 사과에 당을 가하여 밀봉하고 숙성시키는 공정을 포함하는 비열처리 사과잼의 제조방법 및 이에 의하여 제조된 비열처리 사과잼을 제공한다. 본 발명에 의하면, 사과에 내재적으로 포함된 유익균과 사과의 영양성분이 손실되지 않은 사과잼을 제조할 수 있으므로, 사과를 이용한 새로운 가공제품의 개발에 널리 이바지할 수 있을 것이다. The present invention provides a method for producing a non-heat treated apple jam, including a step of adding sugar to fine apples, sealing and aging, and a non-heat treated apple jam prepared thereby. According to the present invention, it is possible to produce apple jam in which the beneficial bacteria inherently contained in apples and the nutritional content of apples are not lost, and thus will be widely conducive to the development of new processed products using apples.
본 발명자들은 가열공정을 수행하지 않으면서도 사과잼을 제조할 수 있는 방법을 개발하고자 다양한 연구를 수행하던 중, 김치, 된장 등의 제조에 사용되어 온 발효숙성기법에 주목하게 되었다.The present inventors have been paying attention to the fermentation ripening technique that has been used in the production of kimchi, miso, etc. while conducting various studies to develop a method for manufacturing apple jam without performing a heating process.
발효숙성기법은 원래의 식재료에 내재적으로 포함된 미생물을 이용하여, 식재료의 성분을 변화시켜서, 상품성이 있는 식품을 제조하는 방법으로서, 별도의 가열공정이 없이도 식재료에 포함된 화학적 성분을 변화시킬 수 있고, 이에 의하여 식재료의 물리적 특성까지도 변화시킬 수 있다고 알려져 있다.Fermentation aging method is a method of manufacturing food products by changing the ingredients of the ingredients by using microorganisms inherently included in the original food, it is possible to change the chemical components contained in the food without a separate heating process As a result, it is known that even physical properties of food materials can be changed.
본 발명자들은 이러한 발효숙성기법을 사과잼의 제조에 적용하기 위하여, 세절한 사과의 과육에 당을 가하여 밀봉한 다음, 10 내지 20℃로 유지되는 음지에서 10 내지 20일간 숙성시켰다. 그 결과, 사과의 과육에 내재적으로 포함된 미생물의 작용에 의하여, 사과의 과육에서 유출된 수분과 당이 잼을 형성함을 알 수 있었다. 그러나, 수분의 함량이 너무 높고, 잼의 응집정도가 미흡하여, 잼으로서의 상품성이 갖추어지지 않았는 바, 이를 극복하기 위하여 잼으로부터 수분을 제거하고, 다시 당을 가한 다음, 동일한 조건으로 다시 숙성시켰다. 그 결과, 수분의 함량이 현저하게 감소되고, 잼의 응집정도가 향상되어 잼으로서의 상품성이 충분히 갖추어짐을 확인하였다. 재숙성된 사과잼에도 여분의 수분이 잔류하였으나, 이는 미량에 불과하므로, 사과잼의 제조에 있어 별다른 문제가 되지 않았다.In order to apply this fermentation ripening method to the production of apple jam, the present inventors added sugar to the flesh of fine apples and sealed them, and then aged them for 10 to 20 days in the shade maintained at 10 to 20 ° C. As a result, it was found that due to the action of the microorganisms inherently included in the pulp of the apple, the water and the sugar which were discharged from the pulp of the apple formed a jam. However, the moisture content was too high and the degree of aggregation of the jam was insufficient, so that the merchandise as a jam was not provided. To overcome this, water was removed from the jam, sugar was added again, and then aged again under the same conditions. As a result, it was confirmed that the content of water was significantly reduced, the degree of aggregation of jam was improved, and the merchandise as jam was sufficiently provided. The excess moisture also remained in the ripened apple jam, but only a small amount, so it was not a problem in the production of apple jam.
결국, 본 발명의 비열처리 사과잼의 제조방법은 (ⅰ) 세절한 사과 과육을 용기에 넣고 당을 가하여 밀봉한 다음, 10 내지 20℃에서 10 내지 20일간 1차 숙성시키는 공정; (ⅱ) 1차 숙성된 제품으로부터 수분을 제거하고, 당을 다시 가하여 밀봉한 다음, 10 내지 20℃에서 10 내지 20일간 2차 숙성시키는 공정; 및, (ⅲ) 2차 숙성된 제품으로부터 수분을 제거하여 사과잼을 수득하는 공정을 포함한다. 이때, 당은 특별히 이에 제한되지 않으나, 설탕, 자당, 과당, 엿당, 올리고당 등을 단독으로 사용하거나 또는 혼합하여 사용할 수 있고, 특별히 이에 제한되지 않으나, 사과 과육의 중량에 대하여 70 내지 100%(w/w)의 비율로 가함이 바람직하다.As a result, the method of manufacturing the non-heat treated apple jam of the present invention comprises the steps of (i) putting the finely sliced apple pulp into a container, adding sugar to seal it, and then first ripening at 10 to 20 ° C. for 10 to 20 days; (Ii) removing moisture from the first matured product, adding sugar again to seal, and then secondary aging at 10 to 20 ° C. for 10 to 20 days; And (iii) removing the moisture from the second matured product to obtain apple jam. In this case, the sugar is not particularly limited, sugar, sucrose, fructose, maltose, oligosaccharides, etc. may be used alone or used in combination, but is not particularly limited to 70 to 100% (w) based on the weight of the apple flesh / w) is preferred.
한편, 상술한 제조방법에 있어서, 숙성시키는 온도와 시간은 특별한 의미를 갖는다. 예를 들어, 숙성온도가 10℃ 미만인 경우에는 정상적으로 사과잼이 형성되지 않고, 20℃를 초과하는 경우에는 사과가 일정비율로 부패하는 결과를 나타내었다. 또한, 10일 미만의 시간동안 숙성시킨 경우에는 정상적으로 사과잼이 형성되지 않았고, 20일 이상의 시간동안 숙성시키더라도 사과잼에 있어, 별다른 변화가 관찰되지 않았으므로, 의미없는 시간의 소모에 불과하였다.In addition, in the manufacturing method mentioned above, temperature and time to mature have special meaning. For example, when the ripening temperature is less than 10 ℃ apple jam is not formed normally, if the temperature exceeds 20 ℃ apples showed a result of decaying at a certain ratio. In addition, when aged for less than 10 days apple jam was not formed normally, even if aged for more than 20 days apple jam, because no significant change was observed, was only a waste of time.
이하, 실시예를 통하여 본 발명을 보다 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다. Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .
실시예 1: 발효숙성기법을 이용한 비열처리 사과잼의 제조 Example 1 Preparation of Non-heat Treated Apple Jam Using Fermentation Maturation Technique
세척하고 씨를 제거한 사과 과육 6kg을 세절하여, 10L 플라스틱 용기에 담고, 이소말토올리고당(함량 올리고당 50%이상/무수, 신동방 CP) 4.5kg 및 설탕 0.9kg을 가한 다음, 상기 용기를 밀봉하고 15℃에서 15일간 방치하여 발효숙성시켰다.Wash and remove 6 grams of the apple pulp, chopped, and place in a 10 L plastic container, add 4.5 kg of isomaltooligosaccharide (more than 50% of an oligosaccharide / anhydrous, Xindongbang CP) and 0.9 kg of sugar, and seal the container at 15 ° C. It was left to ferment for 15 days.
숙성이 종료된 후, 상기 용기를 개방하여 숙성시킨 결과물을 검사한 결과, 세절된 사과 과육을 함유하는 겔 형상의 고형분과 액상성분이 혼합된 혼합물이 존재함을 확인하였다. 상기 액상성분은 사과 과육에서 유래된 것으로 분석되었으며, 겔 형상의 고형분은 사과 과육에 내재적으로 존재하는 미생물이 상기 액상성분과 당을 이용하여 발효된 결과물로 분석되었다.After the aging was completed, the result of aging the container by opening the container was examined, and it was confirmed that there was a mixture of a gel-like solid component and a liquid component containing the sliced apple pulp. The liquid component was analyzed to be derived from apple pulp, and the gel-like solids were analyzed as a result of fermentation of microorganisms inherent in apple pulp using the liquid component and sugar.
상기 혼합물에 포함된 고형분과 액상성분의 혼합비를 측정한 결과, 약 4.5:5.5(v/v)로서, 액상성분이 상대적으로 높은 함량으로 존재하였으므로, 상기 혼합물은 사과잼으로서 상품성이 없음을 알 수 있었다.As a result of measuring the mixing ratio of the solid component and the liquid component included in the mixture, it was found that the mixture was about 4.5: 5.5 (v / v), and since the liquid component was present in a relatively high content, the mixture was not commercially available as apple jam. there was.
이에, 상기 혼합물을 여과하여 겔 형상의 고형분만을 수득하고, 이에 이소말토올리고당 4.5kg 및 설탕 0.9kg을 2차로 가한 다음, 상기 용기를 밀봉하고 15℃에서 15일간 방치하여 2차 발효숙성시켰다.Thus, the mixture was filtered to obtain only a gel-like solid, to which 4.5 kg of isomaltooligosaccharide and 0.9 kg of sugar were added secondly, and then the vessel was sealed and left at 15 ° C. for 15 days for secondary fermentation.
상기 2차 숙성이 종료된 후, 상기 용기를 개방하여 숙성시킨 결과물을 검사한 결과, 대량의 세절된 사과 과육을 함유하는 겔 형상의 고형분과 미량의 액상성분이 혼합된 상태의 사과잼이 존재함을 확인하였다. 이때, 고형분과 액상성분의 혼합비는 9.5:0.5(v/v)임을 확인하였는 바, 대부분이 고형분이었으므로 사과잼으로서 상품성이 있음을 알 수 있었다.After the completion of the second aging, the result of the aging of the container by opening the container was inspected, and the apple jam in which the gel-like solid content and a small amount of liquid components containing a large amount of shredded apple pulp were mixed. It was confirmed. At this time, it was confirmed that the mixing ratio of the solid component and the liquid component was 9.5: 0.5 (v / v), and since most of the solid component was solid, it was found to be commercially available as apple jam.
이에, 상술한 바와 동일한 방법으로 상기 사과잼으로부터 액상성분을 제거하여 사과잼을 제조하고, 이를 "비열처리 사과잼"이라 명명하였다.Thus, by removing the liquid component from the apple jam in the same manner as described above to prepare apple jam, it was named "non-heat treated apple jam".
실시예 2: 비열처리 사과잼의 특성분석 Example 2 Characterization of Non-Heat Treated Apple Jam
상기 실시예 1에서 제조한 비열처리 사과잼을 100동안 상온에서 보존하면서, 10일 간격으로 시료를 채취하고, 이들 시료의 가용성 고형물의 함량 변화, pH 변화 및 유기산의 산도 변화를 측정하였다.Samples were taken at intervals of 10 days while the non-heat treated apple jam prepared in Example 1 was stored at room temperature for 100 hours, and the change in the content of soluble solids, the pH change and the acidity change of the organic acid were measured.
실시예 2-1: 가용성 고형물의 함량 변화 Example 2-1 : Change in content of soluble solids
상기 실시예 1에서 제조한 비열처리 사과잼을 100동안 상온에서 보존하면서, 10일 간격으로 시료를 채취하고, 이들 시료를 디지털 굴절 당도계(ATAGO)에 적용하여 각 시료에 포함된 가용성 고형물의 함량을 측정하였다(참조: 표 1).While preserving the non-heated apple jam prepared in Example 1 at room temperature for 100 days, samples were taken at 10-day intervals, and these samples were applied to a digital refractive sugar meter (ATAGO) to determine the content of soluble solids contained in each sample. It was measured (see Table 1).
상기 표 1에서 보듯이, 보존시간이 경과하여도 비열처리 사과잼에 포함된 가용성 고형물의 함량은 크게 변화되지 않음을 알 수 있었다.As shown in Table 1, even after the storage time has elapsed it was found that the content of the soluble solids contained in the non-heat treated apple jam does not change significantly.
실시예 2-2: pH 변화 Example 2-2 pH Change
상기 실시예 1에서 제조한 비열처리 사과잼을 100동안 상온에서 보존하면서, 10일 간격으로 시료를 채취하고, 이들 시료를 pH 미터에 적용하여 각 시료의 pH를 측정하였다(참조: 표 2).Samples were taken at intervals of 10 days while the non-heat treated apple jam prepared in Example 1 was stored at room temperature for 100, and the pH of each sample was measured by applying these samples to a pH meter (see Table 2).
상기 표 2에서 보듯이, 20일을 기준으로 이전까지는 pH가 급격히 감소하였으나, 20일을 경과한 후에는 거의 변화되지 않음을 알 수 있었다.As shown in Table 2, the pH was sharply reduced up to 20 days before, but almost no change was made after 20 days.
실시예 2-3: 유기산의 산도 변화 Example 2-3 : Change in Acidity of Organic Acids
상기 실시예 1에서 제조한 비열처리 사과잼을 100동안 상온에서 보존하면서, 10일 간격으로 시료를 채취하고, 상기 시료 1g을 증류수에 10배 희석한 후, 0.1% 페놀프탈레인 지시약을 가하고, 이에 0.1N NaOH 용액을 가하여 중화시켰으며, 사용된 0.1N NaOH 용액의 양을 하기의 식에 적용하여, 시료에 포함된 유기산의 산도를 산출하였다(참조: 표 3).While preserving the non-heated apple jam prepared in Example 1 at room temperature for 100 days, samples were taken at 10-day intervals, and 1 g of the sample was diluted 10-fold in distilled water, and then 0.1% phenolphthalein indicator was added thereto, and 0.1N The NaOH solution was added to neutralize, and the amount of 0.1N NaOH solution used was applied to the following formula to calculate the acidity of the organic acid included in the sample (see Table 3).
유기산의 산도(%)= V×F×A×D×(100÷S)Acidity (%) of organic acid = V × F × A × D × (100 ÷ S)
V : 0.1N-NaOH 용액의 적정치 소비량(ml)V: Proper Consumption of 0.1N-NaOH Solution (ml)
F : 0.1N-NaOH 용액의 적정치 역가F: titer of 0.1N-NaOH solution
A : 0.1N-NaOH 용액의 적정치 1ml에 상당하는 유기산의 양A: amount of organic acid corresponding to 1 ml of the titration value of 0.1N-NaOH solution
D : 희석배수D: dilution factor
S : 시료의 채취량(g)S: sampling amount (g)
상기 표 3에서 보듯이, 보존기간의 경과에 비례하여, 유기산의 산도가 증가함을 알 수 있었다.As shown in Table 3, it was found that the acidity of the organic acid increased in proportion to the elapse of the storage period.
상기 결과에서 보듯이, 본 발명의 비열처리 사과잼은 상온에서 장기간동안 보존하여도, 가용성 고형물의 함량이 변화하지 않고 pH가 점차 감소하며 유기산의 산도가 증가하므로, 사과잼의 상품성을 저하시키는 잡균의 오염을 방지할 수 있음을 확인할 수 있었다.As can be seen from the above results, the non-heat treated apple jam of the present invention, even if stored at room temperature for a long time, the content of soluble solids does not change, the pH gradually decreases and the acidity of organic acid increases, so as to reduce the commerciality of apple jam It can be confirmed that the contamination of the can be prevented.
실시예 3: 비열처리 사과잼의 관능평가 Example 3 sensory evaluation of non-heat treated apple jam
상기 실시예 1의 방법으로 제조된 본 발명의 비열처리 사과잼의 관능평가를 수행하였다. 구체적으로, 훈련된 관능검사요원 20인을 대상으로 하여, 상기 비열처리 사과잼의 향, 색상, 질감, 맛 및 종합적 기호도를 9점 측정법(1점: 가장 나쁘다, 2점: 매우 나쁘다, 3점: 나쁘다, 4점: 좋지 않다, 5점: 보통이다, 6점: 나쁘지 않다, 7점: 좋다, 8점: 매우 좋다, 9점: 가장 좋다)으로 측정하였다(참조: 표 4).Sensory evaluation of the non-heat treated apple jam of the present invention prepared by the method of Example 1 was performed. Specifically, nine trained sensory test personnel, nine points measuring the aroma, color, texture, taste and overall preference of the non-heat-treated apple jam (1 point: the worst, 2 points: very bad, 3 points) : Bad, 4 points: not good, 5 points: normal, 6 points: not bad, 7 points: good, 8 points: very good, 9 points: best) (see Table 4).
상기 표 4에서 보듯이, 본 발명의 비열처리 사과잼은 대체적으로 우수한 관능특성을 나타냄을 알 수 있었다. As shown in Table 4, it can be seen that the non-heat treated apple jam of the present invention generally exhibits excellent sensory properties.
Claims (4)
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| KR19980075078A (en) * | 1997-03-28 | 1998-11-05 | 남승우 | Method for manufacturing fermented soybean oil lactobacillus fermented in liquid and liquid form containing fruit and vegetable fermentation extract |
| KR20000021494A (en) * | 1998-09-29 | 2000-04-25 | 이시종 | Process for preparing apple jam containing herb |
| KR20000056646A (en) * | 1999-02-24 | 2000-09-15 | 허원녕 | Low sugar fig jam and process for preparation thereof |
| KR20030084028A (en) * | 2002-04-24 | 2003-11-01 | 귀 복 유 | Mumes-sweet persimmons jam and method for producing the same |
| KR100520048B1 (en) | 2003-07-03 | 2005-10-10 | 광양청매실농원영농조합법인 | Improved method for making preserved food of plum |
| KR20060037740A (en) * | 2004-10-28 | 2006-05-03 | 정읍시 | A preparation method of beverages, jam and sauce for softening meat using immature fruit and mature fruit of bokboonja |
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| KR19980075078A (en) * | 1997-03-28 | 1998-11-05 | 남승우 | Method for manufacturing fermented soybean oil lactobacillus fermented in liquid and liquid form containing fruit and vegetable fermentation extract |
| KR20000021494A (en) * | 1998-09-29 | 2000-04-25 | 이시종 | Process for preparing apple jam containing herb |
| KR20000056646A (en) * | 1999-02-24 | 2000-09-15 | 허원녕 | Low sugar fig jam and process for preparation thereof |
| KR20030084028A (en) * | 2002-04-24 | 2003-11-01 | 귀 복 유 | Mumes-sweet persimmons jam and method for producing the same |
| KR100520048B1 (en) | 2003-07-03 | 2005-10-10 | 광양청매실농원영농조합법인 | Improved method for making preserved food of plum |
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