KR101190764B1 - Preparation method of mulberry jam - Google Patents

Abstract

The present invention relates to a method for producing an auditory odor which is safe for diabetic patients as well as the general consumer without using sugar and alternative sweeteners.

Description

Manufacture method of auditorium {PREPARATION METHOD OF MULBERRY JAM}

The present invention relates to a method for producing an auditory odor which is safe for diabetic patients as well as the general consumer without using sugar and alternative sweeteners.

Audi as mulberries upset in one shot, loss (桑實), nausea, and referred to as the darkness or the like, mulberry (Morus belonging to Moraceae (Moraceae) It is a mature fruit of alba L ). Audi is an emollient (과 花果), a long eunuch consisting of a lot of small asters, 1 ~ 2㎝ in length, 0.5 ~ 0.8㎝ in diameter, yellowish brown, brownish red or dark purple with short stems. Small achene is oval, slightly flat, about 2mm long, about 1mm wide, surrounded by four fleshy flower pieces.

Such an audi is used as a natural pigment because it contains a large amount of anthocyanin pigment. It is also described as 'brightens the ears and eyes'. In addition, it is written that if you eat audio for a long time, white hair will turn black and prevent aging.

On the other hand, diabetes has been attracting much attention by causing high incidence and severe acute complications. Diabetes is divided into five types according to the etiology (National diabetes data group 1979), but clinically, diabetes is classified into convenience-type (or type 1) and insulin-independent (or type 2) diabetes. Diabetes Association 1992).

Sucrose is a disaccharide composed of glucose and fructose, which is very easily absorbed and rapidly hydrolyzed in the body. This is a quick way to replenish your energy if you are exhausted. However, excessive intake of sucrose in patients with diabetes mellitus increases blood sugar levels, and excess calories are converted into fat and accumulate, causing obesity. In addition, long-term administration to diabetic patients has been reported to increase the weight gain with the induction of elevated blood sugar levels and increased blood lipid peroxide. In diabetes, an increase in lipid peroxidation in the blood, together with lipid peroxidation, generates large amounts of free redicals, which intensify the level of diabetes itself or cause complications.

In order to solve this problem, recently, alternative sweeteners, which are difficult to absorb or have low calories, do not affect blood sugar rise or obesity. Therefore, these alternative sweeteners are used in the production of sugar-free, fruit-free sugars for diabetics.

Representative alternative sweeteners include xylitol, oligosaccharides, aspartame and the like. Xylitol is absorbed slowly in the small intestine and has little effect on blood sugar, so it is used for the same purpose as sugar (sucrose), but there is a problem of causing diarrhea when taken in excess. In addition, unlike other sweeteners, oligosaccharides are low enough to be transported to the large intestine without being degraded, but the sweetness is significantly lower than that of sugar, and distribution and storage are inconvenient. Aspartame has about 200 times the sweetness of sugar and can be sweetened even in small amounts, but recently, headache, addictive and carcinogenicity such as leukemia and breast cancer have been raised.

Therefore, there is a need for a method of preparing fruit juices that is safe and does not raise blood sugar and at the same time satisfies consumers' preferences, including diabetics.

The present invention has been made to solve the above-mentioned problems of the prior art, to provide a method for producing a mulberry 안전한 safe for diabetic patients as well as the general consumer do not use sugar and alternative sweeteners.

One embodiment of the present invention is added to 400 to 600 parts by weight of water and 20 to 40 parts by weight of malt to 90 to 110 parts by weight of gelatinized starch to saccharify for 8 to 12 hours at 55 ~ 65 ℃; Filtering the saccharified solution and heating the filtrate at 90 to 100 ° C. for 1 to 3 hours, concentrating to 65 to 80 briquettes to prepare a crude syrup; And adding 115 to 135 parts by weight of the Audi to the concentrated crude, and then heating at 60 to 80 ℃ for 45 to 75 minutes to prepare the Audi; provides a method for producing an Audi 포함.

In general, in the preparation of sugars, sugars, acids and pectins are essential. In fruit-based fruit, sugar is added to the fruit, heated and cooled, the fruit's protofectin is broken down to produce pectin and coagulated by the interaction of the fruit's organic acid and sugar and jelly. Thus, the present invention provides sugar by adding the crude syrup which is a native food of our country instead of sugar. In addition, since pectin is abundantly present in the crude syrup prepared using starch, there is no need to separately add a coagulant or an additive such as pectin for jelly.

The starch may be at least one starch selected from the group consisting of non-glutinous rice, glutinous rice, corn, potato, sweet potato, barley, waxy barley, soybean, wheat, tapioca, sorghum, mung bean, sago, amaranth, but not limited thereto. no. The starch can be glycosylated by the glycosylation enzyme present in the malt, it is possible to prepare a crude syrup.

First, 400 to 600 parts by weight of water and 20 to 40 parts by weight of malt are added to 90 to 110 parts by weight of gelatinized starch, and saccharified at 55 to 65 ° C. for 8 to 12 hours.

In the case of using grains such as non-glutinous rice and glutinous rice, the grains are washed three times with distilled water and then immersed at room temperature for 8 to 12 hours, and the water and malt are added after steaming the soaked grains. Again, based on non-glutinous rice, after soaking the non-glutinous rice, cook it with steam and add water and malt.

In addition, when using starch powder, after immersing the starch powder, the immersed grains are gelatinized by a method known to those skilled in the art, and then water and malt are added.

The amount of malt added may be 20 to 40 parts by weight based on 90 to 110 parts by weight of starch. If the malt is less than 20 parts by weight, the starch is slowly saccharified, and if it exceeds 40 parts by weight, the starch is highly saccharified and the concentration time for preparing the crude syrup having a constant viscosity is long and the sweetness is decreased.

Thereafter, the saccharified liquid was filtered and the filtrate was heated at 90 to 100 ° C. for 1 to 3 hours, and concentrated to 65 to 80 brics to prepare a crude syrup. At this time, if the sugar content of the crude syrup is less than 65 brix, the sugar content may be inferior, and if the sugar content of the syrup exceeds 80 brix, the sugar content may be high.

115-135 parts by weight of Audi is added to the concentrated crude syrup, followed by heating at 60-80 ° C. for 45-75 minutes to prepare Audi 쨈.

The Audi Soap prepared in this way has a sugar content of 55-65 brix.

The Audi also includes Audi seeds and Audi pulp. Odyssop, including its seeds, provides a bitter texture.

The Audi Soap thus prepared does not contain sucrose (see Examples).

According to the manufacturing method of the audiovisual soap of the present invention, it is possible to provide a safe audiovisual shock to general consumers and diabetics without using sucrose without using sugar and alternative sweeteners. In addition, by adding the flavor of the bird's eye while maintaining the original taste of the Audi can be produced an Audi 갖는 having improved taste, texture and color compared to the existing fruit 쨈.

Hereinafter, the present invention will be described in detail.

According to one aspect of the present invention, by adding 400 to 600 parts by weight of water and 20 to 40 parts by weight of malt oil to 90 to 110 parts by weight of gelatinized starch, saccharifying at 55 to 65 ℃ for 8 to 12 hours; Filtering the saccharified solution and heating the filtrate at 90 to 100 ° C. for 1 to 3 hours, concentrating to 65 to 80 briquettes to prepare a crude syrup; And adding 115 to 135 parts by weight of the Audi to the concentrated crude, and then heating at 60 to 80 ℃ for 45 to 75 minutes to prepare the Audi; provides a method for producing an Audi 포함.

1. Manufacture of syrup

Chocheong is a Korean food made by adding malt to starch or starch extracted from these raw materials and heat-acting it. It is a kind of starch syrup with fluidity. Phosphorus can be broadly divided into hard syrup.

In the case of using grains, the grains were washed three times with distilled water and then immersed at room temperature for 8 to 12 hours. 90-110 parts by weight of the soaked grains were steamed. When using starch, 90 to 110 parts by weight of starch was immersed in water and then gelatinized. 400-600 parts by weight of water and 20-40 parts by weight of malt were added to steamed grains or gelatinized starch, and saccharified for 8-12 hours in a thermostat at 55-65 ° C. After the saccharified solution was filtered, the filtrate was heated at 90 to 100 ° C. for 1 to 3 hours, concentrated to 65 to 80 brix, to prepare a crude syrup.

2. Add Audi

115-135 parts by weight of the mulberry seed and mulberry pulp was added to the concentrated syrup, and then heated at 60-80 ° C. for 45-75 minutes to prepare a mulberry mulberry having a sweetness of 55-65 brix. In addition to the mulberry pulp, the mulberry seeds are added together to provide a feeling of chewing.

Example 1 Analysis of Aids

The crude rice was prepared using non-glutinous rice. After washing the non-glutinous rice three times with distilled water, it was immersed at room temperature for 12 hours, and 1.5L of water and 100g of malt oil were saccharified for 8 hours at 55 ° C. The saccharified solution was filtered and the filtrate was heat-treated at 95 ° C. for 2 hours, and concentrated to 70 brix.

The free sugars present in the preparations thus prepared were analyzed according to Gancedo et al. That is, 75% ethanol was added to the crude syrup and refluxed at 80 ° C. for 2 hours, concentrated under reduced pressure to remove ethanol, and the extract was purified by sep-pak C ₁₈ cartridge, followed by 0.45 μm membrane filter (Millipore Co., USA). After filtration and analysis using HPLC. The analysis was performed using TSP (Thermo Separation Products) SPECTRA SYSTEM, the detector was Shodex RI-71 detector, and the column was carbohydrate analysis column (3.9 × 300 mm, Water Co., USA). In addition, a flow rate of 2.0 ml / min, injection volumn 10 ml, and a mobile phase used 80% acetonitrile. The results are shown in Table 1.

A glass of syrup Glucose 3.865mg / 100g Fructose 398mg / 100g Sucrose 0mg / 100g Maltose 37,085mg / 100g

As shown in Table 1, maltose was most contained in the crude syrup, and sucrose was not detected.

Example 2 Analysis of Audi

To the raw syrup prepared in Example 1, 725 g of Audi fruit containing eddy seeds was added and concentrated to 60brix.

Free sugar of Audi was analyzed in the same manner as in Example 1, and the results are shown in Table 2.

Odyssey's Glass Glucose 4,325mg / 100g Fructose 850mg / 100g Sucrose 0mg / 100g Maltose 37,100mg / 100g

As can be seen in Table 2, sucrose was not detected even in Audi 쨈.

Comparative Example 1

Selected Audi and oligosaccharides were mixed at a ratio of 1: 1 and heated to prepare oligosaccharides Audi 쨈.

[Experimental Example]

The sensory evaluation of the crude syrup mulberry of Example 2 containing no sugar and the other sugarless mulberry mulberry was performed. Ten sensory inspectors were evaluated for overall preference, color, aroma, taste, and texture. Samples were put on a plate 10 minutes before the sensory test and presented to the sensory inspector, and repeated three times with a 7-point scoring method. The results are shown in Table 3.

Overall preference color incense flavor Texture Example 2 6.61 6.23 6.12 6.65 6.68 Comparative Example 1 6.47 5.9 5.97 6.38 6.41

As can be seen in Table 3, compared to the audio system using oligosaccharides, the audio system using the present invention obtained a high score in the sensory evaluation. Therefore, it is possible to obtain an Audi 하는 which is safe for consumers including diabetics and exceeds the existing Audi 에서 in terms of nutrition and taste.

Claims (4)

Adding 400 to 600 parts by weight of water and 20 to 40 parts by weight of malt to 90 to 110 parts by weight of gelatinized starch and saccharifying at 55 to 65 ° C. for 8 to 12 hours;
Filtering the saccharified solution and heating the filtrate at 90 to 100 ° C. for 1 to 3 hours, concentrating to 65 to 80 briquettes to prepare a crude syrup; And
After adding 115-135 parts by weight of the Audi to the concentrated crude, and heating for 45-75 minutes at 60 ~ 80 ℃ to produce an Audi ;; method of manufacturing an Audi 하는. The method of claim 1,
The starch is a method for producing Odyssop, which is one or more starches selected from the group consisting of non-glutinous rice, glutinous rice, corn, potato, sweet potato, barley, waxy barley, soybean, wheat, tapioca, sorghum, mung bean, sago, amaranth. The method of claim 1,
The method for producing an Audi 쨈 having a sugar content of 55 to 65 brix (brix). The method of claim 1,
The Audi is a manufacturing method of Audi 하는 including Audi seed and Audi pulp.