KR101433026B1 - Manufacturing method of blueberry jelly - Google Patents
Manufacturing method of blueberry jelly Download PDFInfo
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- KR101433026B1 KR101433026B1 KR1020120025825A KR20120025825A KR101433026B1 KR 101433026 B1 KR101433026 B1 KR 101433026B1 KR 1020120025825 A KR1020120025825 A KR 1020120025825A KR 20120025825 A KR20120025825 A KR 20120025825A KR 101433026 B1 KR101433026 B1 KR 101433026B1
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- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 56
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 55
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 55
- 235000015110 jellies Nutrition 0.000 title claims abstract description 21
- 239000008274 jelly Substances 0.000 title claims abstract description 20
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract 15
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000010257 thawing Methods 0.000 claims abstract description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 10
- 230000008014 freezing Effects 0.000 claims abstract description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 5
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 5
- 239000011718 vitamin C Substances 0.000 claims abstract description 5
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 4
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 4
- 239000004615 ingredient Substances 0.000 claims abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 238000009461 vacuum packaging Methods 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 9
- 230000006378 damage Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 235000004347 Perilla Nutrition 0.000 abstract description 3
- 244000124853 Perilla frutescens Species 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 2
- 244000078534 Vaccinium myrtillus Species 0.000 description 42
- 235000010208 anthocyanin Nutrition 0.000 description 6
- 229930002877 anthocyanin Natural products 0.000 description 6
- 239000004410 anthocyanin Substances 0.000 description 6
- 150000004636 anthocyanins Chemical class 0.000 description 6
- 239000000049 pigment Substances 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- NCYCYZXNIZJOKI-IOUUIBBYSA-N 11-cis-retinal Chemical compound O=C/C=C(\C)/C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-IOUUIBBYSA-N 0.000 description 3
- 102000004330 Rhodopsin Human genes 0.000 description 3
- 108090000820 Rhodopsin Proteins 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 208000003464 asthenopia Diseases 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
- 235000005811 Viola adunca Nutrition 0.000 description 1
- 240000009038 Viola odorata Species 0.000 description 1
- 235000013487 Viola odorata Nutrition 0.000 description 1
- 235000002254 Viola papilionacea Nutrition 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000021029 blackberry Nutrition 0.000 description 1
- 229940055416 blueberry extract Drugs 0.000 description 1
- 235000019216 blueberry extract Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000021019 cranberries Nutrition 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000004224 protection Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000000451 tissue damage Effects 0.000 description 1
- 231100000827 tissue damage Toxicity 0.000 description 1
- 230000009441 vascular protection Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
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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
-
- 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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- 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
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
블루베리 젤리의 제조방법에 관한 것이며, 보다 구체적으로는, 과피 및 과육의 손쉬운 처리를 위하여 냉동 및 해동 과정을 반복하여 블루베리 자체적인 물리적 파괴를 유도함으로써 고유의 맛과 영양성분을 유지하여 블루베리의 우수한 착즙액을 얻을 수 있는 효과를 제공한다.
또한 블루베리 착즙액과 올리고당 및 비타민C 등의 당류성분을 혼합하여 영양성분을 살리면서도 당도가 더 높고 씹힘성을 가지는 젤리형태의 블루베리로 제조하여 어디서든 쉽게 계절에 관계없이 섭취할 수 있는 편리함과 건강대용식으로 우수한 효과를 얻을 수 있는 동시에 블루베리의 시장산업을 향상시킬 수 있다.The present invention relates to a method for producing blueberry jelly. More specifically, the present invention relates to a process for producing blueberry jelly, which comprises repeating a freezing and thawing process for easy processing of perilla and flesh to induce physical destruction of blueberry itself, The present invention provides an effect of obtaining an excellent juice solution.
In addition, blueberry juice, oligosaccharide and vitamin C ingredients such as sugar, such as the nutrients, while taking advantage of higher sugar content and chewy jelly-shaped blueberry can be easily taken anywhere regardless of the convenience of eating It is possible to obtain good effects by substituting health and improve the market of blueberry.
Description
본 발명은 블루베리 젤리의 제조방법에 관한 것이며, 보다 구체적으로는 과피 및 과육의 손쉬운 처리를 위하여 냉동 및 해동 과정을 반복하여 블루베리 자체적인 물리적 파괴를 유도하여 착즙한 다음, 착즙액과 당류 성분을 혼합하여 일반 블루베리보다 당도가 더 높은 우수한 맛과 씹힘성을 가지는 블루베리 젤리의 제조방법에 관한 것이다.The present invention relates to a process for producing blueberry jellies. More specifically, the process of freezing and thawing is repeated for easy treatment of perilla and flesh to induce physical destruction of blueberry itself, To a process for producing blueberry jelly having an excellent taste and chewiness higher than that of ordinary blueberries.
블루베리(Blueberry)는 스트로베리, 블랙베리, 빌베리, 크란베리 등과 함께 베리(berry) 류에 속하는 과실로서 미국, 유럽 등지에서 광범위하게 재배되고 8, 9 월경에 집중적으로 수확되고 있으며 병충해가 적고 관리가 쉬우며 화학비료와 농약을 사용하지 않고 자연재배가 가능하다. 또한, 블루베리는 짙은 청자색의 작고 둥근 열매로 새콤달콤한 맛이 나며 날것으로 먹거나, 말린 과일, 잼, 과실주, 주스 등에 이용하기도 한다.
Blueberry is a fruit belonging to berries along with strawberries, blackberries, bilberries and cranberries. It is cultivated extensively in the US and Europe, and is concentrated intensively in August and September. And it is possible to cultivate nature without using chemical fertilizers and pesticides. In addition, blueberries are dark blue-violet, small, round fruits that taste sour and sweet, are eaten raw, and are also used in dried fruits, jams, fruit juices and juices.
또 블루베리는 비타민 A, 비타민 C, 나이아신, 안토시아닌(Anthocyanin) 색소, 칼륨, 칼슘 등 인체의 생리기능상 필요한 유효물질들을 다량 함유하고 있으며, 특히 안토시아닌 색소가 다른 과일들에 비해 많이 함유하고 있는 것으로 알려져 있다.Blueberries contain a large amount of active substances required for the physiological functions of the body such as vitamin A, vitamin C, niacin, anthocyanin pigment, potassium, and calcium. Especially, anthocyanin pigment is known to contain more of anthocyanin pigment than other fruits have.
인체 안구내부의 망막에는 시각에 관여하는 로돕신(Rhodopsin)이라는 색소체가 있는데, 이 로돕신은 빛의 자극에 의하여 분해되지만 순간적으로 재합성되어 그 연소작용이 뇌의 시각영역에 전달됨으로써 물체가 보이게 되며 블루베리의 안토시아닌 색소는 이러한 로돕신의 재합성 과정을 활성화시키는 기능을 갖고 있는 것으로 밝혀졌으며, 안토시아닌 색소를 1일 적정량(120 내지 250㎎) 섭취함에 따라 눈의 피로가 덜어지고 시야가 훨씬 넓어지며 어둠에서 눈이 익숙해지는 시간이 빨라지는 것으로 보고되었다.
In the retina of the human eye, there is a rhodopsin, which is involved in visual vision. This rhodopsin is decomposed by the light stimulus, but is momentarily re-synthesized. The burning action is transmitted to the visual area of the brain, The anthocyanin pigment of berry was found to have the function of activating the process of re-synthesis of this rhodopsin. As the anthocyanin pigment is ingested in a proper amount (120 to 250 mg) per day, the eye fatigue is reduced and the visibility becomes wider, It has been reported that the time to acclimatize the eyes is accelerated.
특히, 장기간 컴퓨터 작업에 몰두할 때는 눈 깜박임이 줄어들고, 눈이 크게 떠져 안구의 노출면적도 커지므로 15 내지 20분만 지나면 안구가 건조해지고 눈의 피로가 급격히 증가하게 되는데 이러한 사람들에게 블루베리가 우수한 효능이 있다. 또한 블루베리는 바이러스나 세균을 죽이는 물질을 포함하고 있어 항염증기능, 강한 항산화기능, 모세혈관을 강하게 하는 혈관보호 기능 등 생체대사에 유효한 여러 가지 기능을 갖고 있는 것으로 밝혀졌다.
In particular, when engaged in computer work for a long time, eye flicker is reduced, eyes become bigger, and the exposed area of the eye becomes bigger. Therefore, after 15 to 20 minutes, the eye becomes dry and the eye fatigue increases sharply. have. In addition, blueberries contain viruses and bacteria-killing substances that have been found to have various functions that are effective for biological metabolism, including anti-inflammatory function, strong antioxidant function, and vascular protection function to strengthen capillaries.
가장 많이 활용되는 블루베리즙의 일반적인 제조방법에는 과즙의 회수율을 높이기 위해 과도한 열처리로 인하여 성분들이 화학적 변화를 일으켜 식품으로 바람직하지 못한 풍미가 생겨 블루베리 고유의 색, 맛, 향, 물성, 영양분을 유지시키는 데 한계가 있고 과피와 씨앗 고유의 유효성분의 섭취가 불가능하고 블루베리의 즙이나 주스는 휴대하기에는 불편함이 있는 문제점이 있었다.
The most commonly used method of producing blueberry juice is to increase the recovery rate of juice due to chemical changes caused by excessive heat treatment, resulting in an undesirable flavor of the food. As a result, the color, taste, flavor, There is a problem in that it is difficult to take juice or juice of blueberry because it is impossible to take active ingredient of perilla and seeds and it is inconvenient to carry.
상기와 같은 종래 문제점을 해결하기 위하여 블루베리 젤리의 제조방법에 관련한 선행기술로 예를 들면, 국내 공개특허공보 공개번호 10-1997-0014407호에는 블루베리 과즙과 알파파 증진 음료용 조성물을 동시에 함유시켜 음료를 제조하는 방법을 개시하고 있으나 가열과정을 거쳐 블루베리의 고유의 맛 및 영양분 등을 유지시키는 데 문제점이 있다. 또 국내 공개특허공보 공개번호 10-1994-0002568호에는 와일드블루베리 엑기스 건조 분말의 제조방법을 개시하고 있으나 휴대하여 어디서나 쉽고 간편하게 섭취하는 데에는 완전하게 만족하지 못하고 있다.In order to solve the above-mentioned conventional problems, prior art related to a method of manufacturing blueberry jelly, for example, Korean Laid-Open Publication No. 10-1997-0014407, discloses a method of simultaneously preparing a blueberry juice and a composition for promoting an alpha- However, there is a problem in maintaining the inherent taste and nutrients of blueberry through heating process. In addition, Korean Patent Laid-Open Publication No. 10-1994-0002568 discloses a method for producing wild blueberry extract powder, but it is not completely satisfactory for easy and convenient ingestion anywhere.
본 발명은 블루베리를 착즙하기위해 가열하여 농축하는 것과 달리 고유의 색, 맛, 영양분 유지 및 손쉬운 처리를 위하여 냉동 및 해동 과정을 반복하여 블루베리 자체적인 물리적 파괴를 유도하여 압착회수하여 착즙량을 증가시키고, 당류 성분과 혼합한 후 젤리로 제조하여 일반 블루베리보다 당도가 더 높고 우수한 맛과 씹힘성을 가지는 동시에 어디서든 쉽고 간편하게 섭취할 수 있는 블루베리 젤리의 제조방법을 제공하는 데 있다.Unlike heating and concentrating blueberries for juicing, the present invention repeats freezing and thawing processes for inherent color, taste, nutrient retention, and easy handling, thereby inducing physical breakdown of blueberries, The present invention also provides a method for producing blueberry jelly which is prepared from jelly after mixing with a saccharide component, has a higher sugar content than general blueberry, has excellent taste and chewiness, and can be easily and easily taken anywhere.
본 발명자는 상기와 같은 문제점을 해결하고자 오랫동안 연구한 결과 블루베리를 냉동 및 해동 과정을 반복하여 블루베리 자체적인 물리적 파괴를 유도하여 압착회수하여 착즙한 다음 블루베리 젤리를 제조하는 방법을 개발하였고 이를 보다 구체적으로 설명하면, The inventors of the present invention have studied for a long time to solve the above problems. As a result, the inventors of the present invention have developed a method for producing blueberry jelly by repeatedly freezing and thawing the blueberry to induce physical destruction of the blueberry, More specifically,
수확하여 선별된 블루베리를 -5℃ 내지 -40℃에서 급속냉동한 후 0℃ 내지 20℃에서 해동하는 과정을 3회 반복한 다음 착즙하여 블루베리 착즙액과 당류 성분을 혼합하여 블루베리 젤리를 제조하였다.The blueberries harvested and selected are rapidly frozen at -5 ° C to -40 ° C and then thawed at 0 ° C to 20 ° C for 3 times. The blueberry juice is mixed with the saccharide components to prepare blueberry jelly .
본 발명에 따른 블루베리 젤리의 제조방법은 블루베리의 자체적인 물리적 파괴를 유도함으로써 고유의 맛과 영양성분을 유지하여 블루베리의 우수한 착즙액을 얻을 수 있으며, 올리고당 및 비타민C를 혼합하여 블루베리의 영양성분을 살리면서도 소비자들의 기호를 충족시키는 젤리형태의 블루베리로 제조하여 어디서든 쉽게 섭취하기 편리함과 동시에 영양가면에서도 우수한 효능이 있다. The method of producing blueberry jelly according to the present invention induces physical destruction of blueberry itself to maintain its original taste and nutritional content, thereby obtaining an excellent juice of blueberry. Oligosaccharide and vitamin C are mixed to form blueberry It is made of jelly-shaped blueberry that satisfies the taste of consumers while utilizing the nutritional content of the product. It is easy to take anywhere and has excellent efficacy in nutrition.
따라서, 블루베리는 노화 방지와 항암효과, 시력보호 및 비타민과 미네랄 함량도 높아 피부미용에도 탁월한 효능이 있고 이러한 블루베리 젤리는 계절에 관계없이 섭취할 수 있는 건강대용식으로 효과가 있는 동시에 블루베리 시장산업에 우수한 영향을 미칠 수 있을 것으로 판단된다.Therefore, blueberries have antioxidant, anticancer effect, eye protection and vitamins and minerals content, which are excellent for skin beauty. These blueberry jelly is effective as a health substitute that can be taken regardless of the season, It is expected that it will have an excellent effect on the industry.
이하에서는 실시예를 통하여 본 발명에 따른 블루베리 젤리의 제조방법에 관하여 보다 상세하게 설명하기로 하겠으나, 실시예에 의하여 본 발명이 한정되는 것은 아니다.
Hereinafter, a method for producing blueberry jelly according to the present invention will be described in detail with reference to examples, but the present invention is not limited thereto.
본 발명의 블루베리 젤리의 제조 공정에 대하여 설명하면,The process for producing blueberry jelly according to the present invention will be described.
먼저, 수확하여 흠집이 없는 블루베리를 선별하여 세척과정을 거친 후 급속냉동과 해동과정을 3회 반복한 다음 착즙하여 블루베리 착즙액과 당류 성분을 혼합하여 건조한 다음 살균하여 블루베리 젤리를 제조하는 것을 특징으로 한다.
First, blueberries that are harvested and have no scratches are selected, washed, and then subjected to rapid freezing and thawing three times. The blueberry juice is mixed with the saccharide components, dried and then sterilized to prepare blueberry jelly .
<실시예 1>≪ Example 1 >
당류 성분으로 설탕 45 중량%, 올리고당 20 중량%, 비타민 C 4 중량%, 물 30 중량%를 혼합하여 제조한다.45% by weight of sugar, 20% by weight of oligosaccharide, 4% by weight of vitamin C and 30% by weight of water as sugar components.
<실시예 2>≪ Example 2 >
블루베리를 세척한 후 -40℃에서 5시간 급속냉동한 다음 10℃에서 저온해동하는 과정을 3회 반복한 후 착즙한다.After the blueberries are washed, they are rapidly frozen at -40 ° C for 5 hours and then thawed at 10 ° C for 3 times.
<실시예 3>≪ Example 3 >
상기 실시예 2의 블루베리 착즙액 30 중량%와 당류 성분 혼합액 70 중량%를 혼합한다.30% by weight of the blueberry juice of Example 2 and 70% by weight of the saccharide ingredient mixture are mixed.
<실시예 4><Example 4>
상기 실시예 3에서 착즙액과 당류 성분 혼합액을 혼합한 블루베리를 성형기에 담아 30℃에서 15시간 동안 열풍기에서 건조시킨다.In Example 3, the blueberry mixed with the juice and the saccharide component mixture was put in a molding machine and dried in hot air at 30 ° C for 15 hours.
<실시예 5>≪ Example 5 >
상기 실시예 4에서 건조 후 얻은 블루베리 젤리를 20분 동안 자외선살균 한 후 -2℃의 저온실에서 보관하여 60g으로 진공 포장한다.
The blueberry jelly obtained after drying in Example 4 was sterilized by ultraviolet rays for 20 minutes and then stored in a low temperature room at -2 ° C and vacuum packed to 60 g.
상기 본 발명에 따른 블루베리의 냉동과정 -5℃, -20℃, -40℃ 및 해동과정 0℃, 10℃, 20℃ 에서 수행한 결과 급속냉동과정 -40℃와 해동과정 10℃에서 당도 및 관능검사 결과가 최적의 조건으로 나타났다.
The frozen process of the blueberry according to the present invention was carried out at -5 ° C, -20 ° C, -40 ° C and thawing process at 0 ° C, 10 ° C and 20 ° C. As a result of rapid cooling process at -40 ° C and thawing process at 10 ° C, The sensory test results showed the optimum condition.
상기 본 발명에서 냉동과정을 -40℃으로 급속 냉동을 선택하는 것은 식품에 존재하는 수분이 얼음입자로 전환되면 부피팽창이 일어나게 되는데 급속 냉동시에는 수많은 작은 얼음입자가 세포내외에 균일하게 분포되어 저속 냉동시 발생되는 큰 얼음입자 형성으로 인한 조직손상을 막을 수 있는 효과를 나타낸다.
In the present invention, rapid freezing at -40 ° C in the freezing process causes volume expansion when the moisture present in the food is converted into ice particles. In rapid freezing, many small ice particles are uniformly distributed in and out of the cells, It is possible to prevent tissue damage due to formation of large ice particles generated during freezing.
또한, 해동과정으로는 자연해동의 경우에는 냉동과립의 완전해동까지는 장시간이 소요되기 때문에 그 시간 동안에 과육성분의 화학적 변화가 쉽게 발생하여 과육성분이 급격히 저하되는 현상이 발생하는 문제가 생기며, 또 고온에서 해동할 경우 물질파괴가 심하기 때문에 낮은 온도에서 해동하는 것이 바람직하고 해동시간이 길어질수록 안토시안 색소가 육질 속에 흡착되고 조직감이 떨어지므로 가능한 빠른 시간 안에 해동하여야 한다.
In addition, in the case of natural thawing, it takes a long time to complete thawing of the frozen granules, so that the chemical change of the flesh components easily occurs during the time, resulting in a phenomenon in which the flesh components are sharply lowered. It is preferable to thaw at a low temperature. As the thawing time becomes longer, the anthocyanin dye adsorbs in the meat and the texture is deteriorated. Therefore, thawing should be performed as soon as possible.
상기 자외선 살균단계에서는 10분 내지 30분 동안 실시하는 것이 바람직하며 살균시간이 10분 미만인 경우 살균에 따른 효과가 미미하며, 30분을 초과한 경우 과일의 성분, 향과 맛이 변질되고 살균효과가 증가하지 않으므로 바람직하지 않다.It is preferable to perform the UV sterilization step for 10 minutes to 30 minutes. If the sterilization time is less than 10 minutes, the sterilization effect is insignificant. If the sterilization time exceeds 30 minutes, the components of the fruit, aroma and taste are changed, It is not preferable because it does not increase.
Claims (7)
당류 성분으로 설탕 45 중량%, 올리고당 20 중량%, 비타민 C 4 중량%, 물 30 중량%를 혼합하는 단계;
상기 블루베리 착즙액 30 중량%와 상기 당류 성분 혼합액 70 중량%를 혼합하는 단계;
상기 블루베리 착즙액과 당류 성분을 혼합한 블루베리 젤리를 건조하여 살균하는 단계; 및
상기 블루베리 젤리를 저온실에서 보관하여 진공 포장하는 단계를 포함하여 제조되는 블루베리 젤리의 제조방법.
Washing the selected blueberries, rapidly freezing at -40 ° C for 5 hours, and then thawing at 10 ° C for 3 times;
45% by weight of sugar, 20% by weight of oligosaccharide, 4% by weight of vitamin C and 30% by weight of water as saccharide components;
Mixing 30% by weight of the blueberry juice and 70% by weight of the saccharide ingredient mixture;
Drying the blueberry jelly obtained by mixing the blueberry juice and the saccharide components to sterilize the blueberry jelly; And
Storing the blueberry jelly in a low temperature room and vacuum-packing the blueberry jelly.
상기 착즙액과 당류 성분 혼합액을 성형기에 담아 25℃ 내지 35℃에서 10 내지 20시간 동안 열풍기에서 건조시키는 것을 특징으로 하는 블루베리 젤리의 제조방법.
The method according to claim 1,
Wherein the mixture of the juice and saccharide components is placed in a molding machine and dried in hot air at 25 ° C to 35 ° C for 10 to 20 hours.
상기 건조 후 얻은 블루베리 젤리를 10 내지 30분 동안 자외선살균 한 후 -2 내지 -5℃의 저온실에서 보관하여 유통 전 50 내지 80g으로 진공 포장하는 것을 특징으로 하는 블루베리 젤리의 제조방법.The method according to claim 1,
The blueberry jelly obtained after drying is sterilized by ultraviolet rays for 10 to 30 minutes, and then stored in a low temperature room at -2 to -5 ° C. and vacuum packed at 50 to 80 g before circulation.
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| KR20210085047A (en) * | 2019-12-30 | 2021-07-08 | 고창군 | stick type jelly using composition of antibiotic activity and antioxidants for diseases related respiratory |
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