KR101132255B1 - manufacturing method of sweet potato jam - Google Patents
manufacturing method of sweet potato jam Download PDFInfo
- Publication number
- KR101132255B1 KR101132255B1 KR1020090015607A KR20090015607A KR101132255B1 KR 101132255 B1 KR101132255 B1 KR 101132255B1 KR 1020090015607 A KR1020090015607 A KR 1020090015607A KR 20090015607 A KR20090015607 A KR 20090015607A KR 101132255 B1 KR101132255 B1 KR 101132255B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- sweet potato
- yellow
- temperature
- Prior art date
Links
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 60
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 59
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000009508 confectionery Nutrition 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 21
- 238000009835 boiling Methods 0.000 claims abstract description 18
- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000012907 honey Nutrition 0.000 claims abstract description 12
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 12
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 12
- 239000001814 pectin Substances 0.000 claims abstract description 9
- 229920001277 pectin Polymers 0.000 claims abstract description 9
- 235000010987 pectin Nutrition 0.000 claims abstract description 9
- 239000008213 purified water Substances 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 11
- 239000006188 syrup Substances 0.000 claims description 7
- 235000020357 syrup Nutrition 0.000 claims description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000004302 potassium sorbate Substances 0.000 claims description 6
- 229940069338 potassium sorbate Drugs 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 239000000230 xanthan gum Substances 0.000 claims description 6
- 229940082509 xanthan gum Drugs 0.000 claims description 6
- 235000010493 xanthan gum Nutrition 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000008429 bread Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 230000036642 wellbeing Effects 0.000 abstract description 3
- 230000003213 activating effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 description 11
- 235000014036 Castanea Nutrition 0.000 description 4
- 241001070941 Castanea Species 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000024708 Dioscorea cayenensis Species 0.000 description 1
- 235000014758 Dioscorea cayenensis Nutrition 0.000 description 1
- 235000008570 Dioscorea cayennensis Nutrition 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241001609902 Tidestromia Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229960002737 fructose Drugs 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229960001031 glucose Drugs 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Images
Classifications
-
- 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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/032—Citric acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/28—Oligosaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5072—Pectine, pectinate
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 속노랑고구마 잼의 제조방법에 관한 것으로; 속노랑고구마를 세척하고 삶아 으깨는 제1공정; 상기 삶아 으깬 속노랑고구마 70중량부와, 정제수(물) 36 ~ 75중량부 및 설탕 12 ~ 25중량부를 105~ 115℃의 온도로 8 ~ 12분 동안 끓여 주재료를 제조하는 제2공정; 꿀 4 ~ 6중량부, 올리고당 6 ~ 8중량부, 팩틴 1 ~ 3중량부 및 구연산 0.5 ~ 1.5중량부를 혼합하고, 95~ 105℃의 온도로 끓여 부재료를 제조하는 제3공정; 및 상기 제2공정에 의해 제조된 부재료를 상기 제1공정의 주재료에 투입하여 95~ 105℃의 온도로 8 ~ 12분 동안 끓이는 제3공정;으로 구성되는 것을 특징으로 한다. 본 발명에 따르면, 웰빙 식품인 속노랑고구마를 단순히 삶거나 구워먹는 등의 단순 섭취를 탈피하여 식빵 등에 발라먹거나 다양한 음식의 보조 재료로 활용할 수 있도록 속노랑고구마를 이용하여 잼을 제조하는 방법을 제공함으로서, 다양한 소비자의 기호를 충족시킬 수 있을 뿐만 아니라, 이로 인한 속노랑고구마의 소비 역시 활성화시킬 수 있는 효과가 있다.The present invention relates to a method for producing sweet potato jam; A first step of washing and boiling the yellow sweet potato; A second step of preparing the main material by boiling the boiled mashed yellow sweet potato 70 parts by weight, 36 to 75 parts by weight of purified water (water) and 12 to 25 parts by weight of sugar at a temperature of 105 to 115 ° C. for 8 to 12 minutes; 3 to 6 parts by weight of honey, 6 to 8 parts by weight of oligosaccharide, 1 to 3 parts by weight of pectin and 0.5 to 1.5 parts by weight of citric acid, and boiled at a temperature of 95 to 105 ° C. to prepare a subsidiary material; And a third step of injecting the subsidiary material prepared by the second step into the main material of the first step and boiling at a temperature of 95 to 105 ° C. for 8 to 12 minutes. According to the present invention, it provides a method for preparing jam using the sweet yellow sweet potato so that it can be applied to bread or used as an auxiliary ingredient of various foods by avoiding a simple intake such as simply boiled or baked sweet potato, a well-being food. By doing so, not only can satisfy various consumer's preferences, but also has the effect of activating the consumption of sweet yellow sweet potatoes.
속노랑고구마, 잼 Yellow sweet potato and jam
Description
본 발명은 속노랑고구마 잼의 제조방법에 관한 것으로서, 보다 더 상세하게는 식빵 등에 발라먹거나 다양한 음식의 보조 재료로 활용할 수 있도록 속노랑고구마를 이용하여 달콤한 맛을 내는 잼을 제조하는 속노랑고구마 잼의 제조방법에 관한 것이다. The present invention relates to a method for producing a sweet yellow sweet potato jam, more specifically, a sweet yellow sweet potato jam for producing sweet taste jam using sweet yellow sweet potato so as to be applied to bread or used as an auxiliary ingredient of various foods. It relates to a manufacturing method of.
일반적으로 고구마는 한국 전역에서 널리 재배하며, 감자에 비해 당질과 비타민C가 많고 칼로리가 높다. In general, sweet potatoes are widely grown throughout Korea, and have higher sugar and vitamin C and higher calories than potatoes.
이와 같은 고구마는 통상적으로 삶거나 굽는 것 외에 튀김이나 죽, 버터구이나, 파이 또는 프라이 스위트 포테이토 등으로 요리되어 소비되고 있다.Such sweet potatoes are usually consumed by being cooked or fried in fried or porridge, buttered butter, pies, or fried sweet potatoes.
최근에는 고구마에 대한 연구를 거쳐 밤고구마나 속노랑고구마(속노란고구마) 등이 개량 재배되어 시판되고 있다.Recently, after research on sweet potatoes, chestnut sweet potatoes and roasted sweet potatoes are grown and marketed.
이때, 상기 밤고구마는 분질(粉質) 고구마 라고도 불리는 것으로, 밤맛이 나며, 찌거나 삶거나 구운 경우 육질이 단단한 편이고 물기가 없는게 특징이어서, 주 로 쪄서 고구마 케이크나 피자 등에 사용된다.At this time, the chestnut sweet potato is also called powdered (粉質) sweet potato, the taste of chestnut, when steamed, boiled or baked meat is characterized by a solid side and no moisture, mainly used for steaming sweet potato cakes or pizza.
한편, 상기 속노랑고구마는 육질이 호박처럼 노란색을 띤다고 하여 붙여진 명칭으로, 속노란고구마나 꿀고구마, 당근고구마라고도 불리며, 날것일 때는 주황색을 띠고 익히면 짙은 노란색을 띠는 특성을 가지는 것으로 카로틴 성분이 많이 들어 있어 밤고구마보다 항암효과가 더 높고, 식이섬유나 수분도 상대적으로 높아 건강식으로 많이 애용되고 있다.On the other hand, the yellow sweet potato is a name given to the flesh is yellow like a pumpkin, also called yellow sweet potato, honey sweet potato, carrot sweet potato, it is orange when raw and has a characteristic of having a dark yellow when cooked carotene component It contains a lot of anti-cancer effect than chestnut sweet potatoes, dietary fiber and moisture is also relatively high, is used a lot as a healthy diet.
그런데, 이와 같은 웰빙 식품인 속노랑고구마는 주로 쪄먹는 용도로만 사용될 뿐 이를 이용한 요리가 많이 제시되지 못해 다양한 소비자의 욕구를 충족시키지 못하는 문제점이 있다.By the way, this well-being food yellow yam is mainly used only for the purpose of eating 쪄 there is a problem that does not meet the needs of various consumers because a lot of dishes using this is not presented.
따라서, 이러한 문제점들을 해결하기 위하여 안출된 것으로서, 본 발명은 식빵 등에 발라먹거나 또는 기타 다양한 음식의 재료로 사용할 수 있는 속노랑고구마를 이용한 잼을 제조하는 방법을 제공하는데 그 목적이 있다.Accordingly, an object of the present invention is to provide a method for preparing a jam using a sweet yellow sweet potato that can be applied to bread or other various foods.
이와 같은 목적을 달성하기 위해 본 발명은;
속노랑고구마를 세척하고 삶아 으깨는 제1공정; 상기 삶아 으깬 속노랑고구마 70중량부와, 정제수(물) 36 ~ 75중량부 및 설탕 12 ~ 25 중량부를 105~ 115℃의 온도로 8 ~ 12분 동안 끓여 주재료를 제조하는 제2공정; 꿀 4 ~ 6중량부, 올리고당 6 ~ 8중량부, 팩틴 1 ~ 3중량부 및 구연산 0.5 ~ 1.5중량부를 혼합하고, 95~ 105℃의 온도로 끓여 부재료를 제조하는 제3공정; 및 상기 제3공정에 의해 제조된 부재료와 상기 제2공정의 주재료를 투입하여 95~ 105℃의 온도로 8 ~ 12분 동안 끓이는 제4공정;으로 구성되는 것을 특징으로 하는 속노랑고구마 잼의 제조방법을 제공한다.The present invention to achieve this object;
A first step of washing and boiling the yellow sweet potato; A second step of preparing the main material by boiling the boiled mashed yellow sweet potato 70 parts by weight, 36 to 75 parts by weight of purified water (water) and 12 to 25 parts by weight of sugar at a temperature of 105 to 115 ° C. for 8 to 12 minutes; 3 to 6 parts by weight of honey, 6 to 8 parts by weight of oligosaccharide, 1 to 3 parts by weight of pectin and 0.5 to 1.5 parts by weight of citric acid, and boiled at a temperature of 95 to 105 ° C. to prepare a subsidiary material; And a fourth step of boiling the raw material prepared by the third step and the main material of the second step to boil for 8 to 12 minutes at a temperature of 95 to 105 ° C .; Provide a method.
삭제delete
또한, 본 발명은;
속노랑고구마를 세척하고 삶아 으깨는 제1공정; 상기 삶아 으깬 속노랑고구마 70중량부와, 정제수(물) 36 ~ 75중량부, 물엿 8 ~ 12중량부와, 함수결정포도당 0.5 ~ 2중량부와, 산탄검 0.5 ~ 2중량부와, 소르빈산칼륨 0.5 ~ 2중량부와, 프락토 0.5 ~ 2중량부와, 액상포도당 0.5 ~ 2중량부를 105~ 115℃의 온도로 8 ~ 12분 동안 끓여 주재료를 제조하는 제2공정; 꿀 4 ~ 6중량부, 올리고당 6 ~ 8중량부, 팩틴 1 ~ 3중량부 및 구연산 0.5 ~ 1.5중량부를 혼합하고, 95~ 105℃의 온도로 끓여 부재료를 제조하는 제3공정; 및 상기 제3공정에 의해 제조된 부재료와 상기 제2공정에 의해 제조된 주재료를 투입하여 95~ 105℃의 온도로 8 ~ 12분 동안 끓이는 제4공정;으로 구성되는 것을 특징으로 하는 속노랑고구마 잼의 제조방법도 제공한다.In addition, the present invention;
A first step of washing and boiling the yellow sweet potato; 70 parts by weight of the boiled mashed yellow sweet potato, 36 to 75 parts by weight of purified water (water), 8 to 12 parts by weight of starch syrup, 0.5 to 2 parts by weight of hydrous crystalline glucose, 0.5 to 2 parts by weight of xanthan gum, potassium sorbate 0.5 to 2 parts by weight, fructo 0.5 to 2 parts by weight, and 0.5 to 2 parts by weight of liquid glucose by boiling at a temperature of 105 to 115 ℃ for 8 to 12 minutes to prepare a main material; 3 to 6 parts by weight of honey, 6 to 8 parts by weight of oligosaccharide, 1 to 3 parts by weight of pectin and 0.5 to 1.5 parts by weight of citric acid, and boiled at a temperature of 95 to 105 ° C. to prepare a subsidiary material; And a fourth step of boiling the raw material prepared by the third step and the main material prepared by the second step to boil for 8 to 12 minutes at a temperature of 95 ~ 105 ℃; yellow sweet potato, characterized in that consisting of It also provides a method of making jam.
삭제delete
이때, 상기 제4공정을 통해 제조되는 속노랑고구마 잼을 상온에서 자연 냉각시켜 용기에 밀폐 포장하는 제5단계;를 더 포함하는 것을 특징으로 한다.At this time, the fifth step of sealing the natural yellow sweet potato jam produced by the fourth process at room temperature by airtight packaging in a container; characterized in that it further comprises.
본 발명에 따르면, 웰빙 식품인 속노랑고구마를 단순히 삶거나 구워먹는 등의 단순 섭취를 탈피하여 식빵 등에 발라먹거나 다양한 음식의 보조 재료로 활용할 수 있도록 속노랑고구마를 이용하여 잼을 제조하는 방법을 제공함으로서, 다양한 소비자의 기호를 충족시킬 수 있을 뿐만 아니라, 이로 인한 속노랑고구마의 소비 역시 활성화시킬 수 있는 효과가 있다.According to the present invention, it provides a method for preparing jam using the sweet yellow sweet potato so that it can be applied to bread or used as an auxiliary ingredient of various foods by avoiding a simple intake such as simply boiled or baked sweet potato, a well-being food. By doing so, not only can satisfy various consumer's preferences, but also has the effect of activating the consumption of sweet yellow sweet potatoes.
본 발명에 따른 속노랑고구마 잼의 제조방법을 첨부한 도면을 참고로 하여 이하 상세히 기술되는 실시예에 의하여 그 특징들을 이해할 수 있을 것이다. 이때, 도 1은 본 발명에 따른 속노랑고구마 잼의 제조 과정을 도시한 공정도이다.With reference to the accompanying drawings, a method for producing a sweet potato jam according to the present invention will be understood by the embodiments described in detail below. At this time, Figure 1 is a process chart showing the manufacturing process of the sweet yellow sweet potato jam according to the present invention.
본 발명에 따른 속노랑고구마 잼의 제조 과정에서는 웰빙 식품인 속노랑고구마, 설탕, 꿀, 올리고당, 팩틴, 구연산이 사용된다.In the manufacturing process of the sweet yellow sweet potato jam according to the present invention, the sweet yellow sweet potato, sugar, honey, oligosaccharides, pectin, citric acid is used.
이때, 상기 속노랑고구마는 주된 재료로서 달콤하며, 그 자체로도 일정한 수분과 당도가 유지된다.At this time, the sweet yellow sweet potato is a main material, sweet, and maintains a constant moisture and sugar content.
한편, 상기 설탕은 속노랑고구마 잼의 제조시 당도와 보존성을 위해 사용되는 것이고, 꿀과 올리고당은 인체에 유익한 천연재료로 사용된다.On the other hand, the sugar is used for the sweetness and preservation of the sweet yellow sweet potato jam, honey and oligosaccharides are used as a beneficial natural material for the human body.
이상의 재료들은 중량비율을 살펴보면, 삶은 속노랑고구마 70중량부에 대해, 설탕 12 ~ 25중량부와, 꿀 4 ~ 6중량부와, 올리고당 6 ~ 8중량부와, 팩틴 1 ~ 3중량부와, 구연산 0.5 ~ 1.5중량부가 사용된다.Looking at the weight ratio of the above materials, boiled yellow sweet potato 70 parts by weight, 12 to 25 parts by weight of sugar, 4 to 6 parts by weight of honey, 6 to 8 parts by weight of oligosaccharides, 1 to 3 parts by weight, Citric acid 0.5 to 1.5 parts by weight is used.
바람직하게는 상기 꿀은 5중량부, 올리고당은 7중량부, 팩틴은 2중량부, 구연산은 1중량부를 사용한다. Preferably 5 parts by weight of honey, 7 parts by weight of oligosaccharides, 2 parts by weight of pectin, 1 part by weight of citric acid is used.
예를 들어 삶은 속노랑고구마 70g에 대해, 설탕 12 ~ 25g, 꿀 5g, 올리고당 7g, 팩틴 2g, 구연산 1g을 사용하며, 그 속노랑고구마의 중량을 조정하는 경우 그에 알맞게 나머지 재료들의 중량을 조정할 수 있다.For example, for 70g boiled yellow sweet potatoes, 12 to 25g sugar, 5g honey, 7g oligosaccharide, 2g pectin, 1g citric acid, and if you adjust the weight of the sweet potato, you can adjust the weight of the remaining ingredients accordingly have.
한편, 상기 설탕은 그 균등 대체물로서, 물엿과 함수결정포도당, 산탄검, 소르빈산칼륨, 프락토, 액상포도당이 사용된다. Meanwhile, the sugar is an equivalent substitute, and starch syrup, hydrous glucose, xanthan gum, potassium sorbate, fructose and liquid glucose are used.
이의 비율을 살펴보면, 물엿 8 ~ 12중량부와, 함수결정포도당 0.5 ~ 2중량부와, 산탄검 0.5 ~ 2중량부와, 소르빈산칼륨 0.5 ~ 2중량부와, 프락토 0.5 ~ 2중량 부와, 액상포도당 0.5 ~ 2중량부이다. Looking at the ratio thereof, 8 to 12 parts by weight of starch syrup, 0.5 to 2 parts by weight of hydrous glucose, 0.5 to 2 parts by weight of xanthan gum, 0.5 to 2 parts by weight of potassium sorbate, 0.5 to 2 parts by weight of fructo, 0.5 to 2 parts by weight of liquid glucose.
좀 더 바람직하게는 상기 물엿은 10중량부를 사용한다. 예를 들어 삶은 속노랑고구마 70g에 대해, 물엿 10g, 함수결정포도당 0.5 ~ 2g, 산탄검 0.5 ~ 2g, 소르빈산칼륨 0.5 ~ 2g, 프락토 0.5 ~ 2g, 액상포도당 0.5 ~ 2g, 꿀 5g, 올리고당 7g, 팩틴 2g, 구연산 1g을 사용한다.More preferably, the syrup is 10 parts by weight. For example, for 70 g of boiled yellow sweet potato, 10 g of starch syrup, 0.5-2 g of hydrous sugar, 0.5-2 g of xanthan gum, 0.5-2 g of potassium sorbate, 0.5-2 g of fructose, 0.5-2 g of liquid glucose, 5 g of honey, 7 g of oligosaccharide Use 2 g of factin and 1 g of citric acid.
이하, 도 1을 참고로 본 발명에 따른 속노랑고구마 잼의 제조과정을 상세히 설명한다.Hereinafter, the manufacturing process of the sweet yellow sweet potato jam according to the present invention with reference to Figure 1 will be described in detail.
< 속노랑고구마를 삶아 분쇄하는 공정; S100 ><Process of boiling and grinding sweet yellow sweet potatoes; S100>
먼저, 속노랑고구마 적당량을 세척하고 삶아 소정의 점성을 유지한 상태에서 흐르는 물에 세척하여 불순물 등을 제거하고, 미세망이 구비되는 걸름망체(미도시됨)를 통과시켜 속노랑고구마를 잘게 으깬다.First, the appropriate amount of yellow sweet potato is washed and boiled and washed in running water while maintaining a predetermined viscosity to remove impurities and the like, and finely crushed yellow sweet potato by passing through a sieve network (not shown) equipped with a fine net. .
< 주재료 가열 공정; S110 ><Main material heating process; S110>
상기 공정(S100)을 수행한 으깬 상태의 속노랑고구마 70중량부와, 정제수(물) 36 ~ 75중량부 및 설탕 12 ~ 25중량부를 용기에 넣고 105~ 115℃의 온도로 8 ~ 12분 동안 끓이면서 나무주걱으로 저어준다. 70 parts by weight of the mashed yellow sweet potato in the mashed state, the process (S100), 36 to 75 parts by weight of purified water (water) and 12 to 25 parts by weight of sugar in a container for 8 to 12 minutes at a temperature of 105 ~ 115 ℃ Boil and stir with a wooden spatula.
이 경우 상기 가열온도는 110℃를 유지하며, 가열시간은 10분이 바람직하다.In this case, the heating temperature is maintained at 110 ℃, the heating time is preferably 10 minutes.
이와 같은 과정을 거치게 되면, 잼으로 제조되는 경우 일정 당도가 유지될 뿐만 아니라 보존성을 가지게 된다. Through this process, when prepared as a jam is not only a certain sugar is maintained but also has a preservation.
이때, 상기 설탕 대신에 물엿 8 ~ 12중량부와, 함수결정포도당 0.5 ~ 2중량부와, 산탄검 0.5 ~ 2중량부와, 소르빈산칼륨 0.5 ~ 2중량부와, 프락토 0.5 ~ 2중량부와, 액상포도당 0.5 ~ 2중량부를 대체 사용할 수 있음은 당연하며, 그 혼합 및 가열 조건은 설탕을 넣고 가열하는 경우와 동일하다.At this time, instead of the sugar, 8 to 12 parts by weight of starch syrup, 0.5 to 2 parts by weight of hydrous crystalline glucose, 0.5 to 2 parts by weight of xanthan gum, 0.5 to 2 parts by weight of potassium sorbate, 0.5 to 2 parts by weight of fructo Of course, the liquid glucose can be replaced by 0.5 to 2 parts by weight, of course, the mixing and heating conditions are the same as when heating with sugar.
< 부재료 가열 공정; S120 ><Substance heating step; S120>
상기 공정(S110)과는 별개로, 인체에 유익하며 달콤한 향을 내기 위한 꿀 4 ~ 6중량부 및 올리고당 6 ~ 8중량부와, 영양분의 소화흡수를 도와주는 팩틴 1 ~ 3중량부와, 피로회복에 유익한 구연산 0.5 ~ 1.5중량부를 혼합하고, 용기에 넣고 95~ 105℃의 온도로 수초 내지 수십초 동안의 짧은 시간 동안 끓이면서 나무주걱으로 저어준다. Apart from the process (S110), 4 to 6 parts by weight of honey and 6 to 8 parts by weight of oligosaccharides for beneficial and sweet flavor to the human body, 1 to 3 parts by weight of pectin to help digestion and absorption of nutrients, fatigue Mix 0.5 to 1.5 parts by weight of citric acid, which is beneficial for recovery, put in a container and stir with a wooden spatula while boiling for a few seconds to several tens of seconds at a temperature of 95 to 105 ° C.
이 경우 상기 가열온도는 100℃를 유지하며, 가열시간은 30초 ~ 1분 이내로 함이 바람직하다.In this case, the heating temperature is maintained at 100 ℃, the heating time is preferably within 30 seconds to 1 minute.
< 혼합 가열 공정; S130 ><Mixed heating process; S130>
상기 공정(S110)을 통해 제조되는 주재료가 담겨진 용기에 상기 공정(S120)을 통해 제조되는 부재료를 넣고, 95~ 105℃의 온도로 8 ~ 12분 동안 끓이면서 나무주걱으로 저어준다. 이 경우 상기 가열온도는 100℃를 유지하며, 가열시간은 10분이 바람직하다.Put the subsidiary material prepared through the step (S120) in the container containing the main material manufactured through the step (S110), and stir with a wooden spatula while boiling at a temperature of 95 ~ 105 ℃ for 8 to 12 minutes. In this case, the heating temperature is maintained at 100 ℃, the heating time is preferably 10 minutes.
이 경우 공정(S130)중에 제조되는 속노랑고구마 잼이 일정한 점도를 유지하면서도 달콤한 맛을 유지할 수 있도록 하기 위해 당도는 40 ~ 50 브릭스(Brix; 물 100g에 녹아있는 당분의 g수)를 유지하도록 한다. 바람직하게는 제조되는 속노랑고구마 잼의 당도 45브릭스를 유지하도록 한다. In this case, to ensure that the sweet yellow sweet potato jam produced during the process (S130) maintains a constant viscosity and maintains a sweet taste, the sugar content is maintained at 40 to 50 Brix (g number of sugars dissolved in 100 g of water). . Preferably, the sugar content of the prepared sweet potato jam is maintained at 45 brix.
< 냉각 및 포장 공정; S130 ><Cooling and packaging process; S130>
상기 공정(S130)을 거친 속노랑고구마 잼은 상온 상태에서 자연 냉각시키고, 일정크기의 유리용기 등에 넣은 후, 외부공기가 들어오지 못하도록 밀폐 포장하여 저장 또는 유통시키게 된다.After passing through the step (S130), the sweet yellow sweet potato jam is naturally cooled at room temperature, put in a glass container of a predetermined size, and then sealed or packaged to prevent external air from entering or storing.
이상과 같이 본 발명의 실시예에 대하여 상세히 설명하였으나, 본 발명의 권리범위는 이에 한정되지 않으며, 본 발명의 실시예와 실질적으로 균등의 범위에 있는 것까지 본 발명의 권리범위가 미친다. As described above, embodiments of the present invention have been described in detail, but the scope of the present invention is not limited thereto, and the scope of the present invention extends to the range substantially equivalent to the embodiments of the present invention.
도 1은 본 발명에 따른 속노랑고구마 잼의 제조 과정을 도시한 공정도.1 is a process chart showing a manufacturing process of a sweet yellow sweet potato jam according to the present invention.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090015607A KR101132255B1 (en) | 2009-02-25 | 2009-02-25 | manufacturing method of sweet potato jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090015607A KR101132255B1 (en) | 2009-02-25 | 2009-02-25 | manufacturing method of sweet potato jam |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20100096631A KR20100096631A (en) | 2010-09-02 |
| KR101132255B1 true KR101132255B1 (en) | 2012-04-02 |
Family
ID=43004135
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020090015607A KR101132255B1 (en) | 2009-02-25 | 2009-02-25 | manufacturing method of sweet potato jam |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101132255B1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101584179B1 (en) * | 2010-11-08 | 2016-01-21 | 청강문화산업대학교 산학협력단 | Peach Jam Manufacturing Method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006223189A (en) | 2005-02-17 | 2006-08-31 | Kibun Food Chemifa Co Ltd | Food improving agent |
| KR100816807B1 (en) | 2006-09-18 | 2008-03-27 | 주식회사 레비스인터내셔날 | Bread food including honey, saccharide, dairy goods and fruit and manufacturing process thereof |
| KR100926604B1 (en) | 2008-02-28 | 2009-11-11 | 김순종 | Manufacturing Method Of Sweet Potato Jam |
| KR100926603B1 (en) | 2008-02-28 | 2009-11-11 | 김순종 | Manufacturing Method Of Potato Jam |
-
2009
- 2009-02-25 KR KR1020090015607A patent/KR101132255B1/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006223189A (en) | 2005-02-17 | 2006-08-31 | Kibun Food Chemifa Co Ltd | Food improving agent |
| KR100816807B1 (en) | 2006-09-18 | 2008-03-27 | 주식회사 레비스인터내셔날 | Bread food including honey, saccharide, dairy goods and fruit and manufacturing process thereof |
| KR100926604B1 (en) | 2008-02-28 | 2009-11-11 | 김순종 | Manufacturing Method Of Sweet Potato Jam |
| KR100926603B1 (en) | 2008-02-28 | 2009-11-11 | 김순종 | Manufacturing Method Of Potato Jam |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20100096631A (en) | 2010-09-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101283789B (en) | Preparation method of banana natural resistance starch | |
| CN108777991A (en) | Including low-calorie, low-glycemic（GI）And the food and beverage product of the sugar composite of continuous energy release | |
| CN103783227B (en) | Highland barley compound type tea bag | |
| CN110477071A (en) | A kind of high dietary-fiber highland barley whole wheat cake and preparation method thereof | |
| CN107028146B (en) | Natural coconut candy flavor enhancer and preparation method thereof | |
| JP2010017164A5 (en) | ||
| KR100671746B1 (en) | A boiled and spiced soy sauce, it's manufacturing method | |
| CN104996916A (en) | Processing method of oat cakes | |
| KR100987519B1 (en) | A popcorn composition for the cooking with microwave range | |
| CN108308239A (en) | A kind of potato cake and preparation method thereof | |
| KR20130020994A (en) | Method for making juicy rice cake | |
| KR101132255B1 (en) | manufacturing method of sweet potato jam | |
| KR101078979B1 (en) | Manufacturing Method Of Apple Jam | |
| CN101755874A (en) | Christmas cake ring and method for producing same | |
| CN104256692A (en) | Milk-flavored fried chicken and preparation method thereof | |
| KR101903716B1 (en) | A process for the preparatio of fried food of potato and fried food of potato prepared therefrom | |
| KR101681218B1 (en) | Manufacturing method of Enzyme Popcorn and Enzyme Popcorn manufactured by the same | |
| CN102987478A (en) | Beverage suitable for diabetes patient | |
| KR101288418B1 (en) | Rice jam and method thereof | |
| KR20170133667A (en) | Manufacture method of grain syrup | |
| KR101388744B1 (en) | Citrus cookie and method of manufacturing therefor | |
| CN104939251A (en) | Oat beverage with coffee flavor and preparation method of oat beverage | |
| KR101754320B1 (en) | A process for the preparation of Deep-fried Glass Noodles in Seaweed of potato and the Deep-fried Glass Noodles in Seaweed of potato prepared therefrom | |
| CN104719402A (en) | Mooncakes with preserved watermelon peel pulp | |
| KR101795684B1 (en) | Tteokbokki souce, method for manufacturing tteokbokki souce and capsule-type tteokbokki manufactured by using the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| LAPS | Lapse due to unpaid annual fee |