KR101549160B1 - Phase changed whipping jam and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a whipping jam and a method for producing the same. More particularly, the present invention relates to a whipping jam and a method of manufacturing the same, and more particularly, The present invention relates to a whipping jam and a manufacturing method thereof. (A) Add 40 to 60% by weight of saccharide to the total weight of the fruit, heat it at 60 to 100 ° C for 10 to 30 minutes, boil it at 100 to 120 ° C for 10 to 20 minutes, Producing; (b) mixing the gelatin and the starch in an amount of 250 to 350 parts by weight based on 100 parts by weight of the total weight of the gelatin and the starch, respectively; (c) mixing the jasmine produced in step (a) with 1.5 to 2.5% by weight of gelatin and 0.5 to 1.5% by weight of starch based on the total weight of the fruit, (d) whipping the mixture prepared in step (c); (e) consolidating the mixture prepared in the step (d) at 15 to 25 ° C for 10 to 15 hours, and a process for producing the same.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a whipped jam,

More particularly, the present invention relates to a whipping jam and a method for producing the same, and more particularly, to a method for producing a whipped jam, which comprises a step of changing a property of a jam in a semi-solid form by adding a constitutional change inducing agent to the jam, The present invention relates to a whipping jam capable of improving the texture of jams through a whipping process and a manufacturing method thereof.

As the level of living in modern people has improved, the development of processed foods has diversified, and interest and consumption of processed foods has increased. Due to the nuclear family, the form of meals is gradually replaced by bread in the form of meal, The number of households that are going to grow is also increasing. Therefore, the consumption of the jam is increasing naturally as the form of the meal of the modern person is gradually replaced by the bread, and the kinds of the jam are gradually diversified. Jam means fruit or fruit and vegetables jelly with sugar. Many fruit jams, such as strawberries, apples, grapes, and apricots, are being made, and strawberry jam is commonly used. Conventionally, strawberry jams are prepared by adding sugar to strawberries and evaporating the water while stirring with heating.

Prior Art 1 (JP 2012-161285 A) discloses a technique for preparing a freeze-dried jam, a freeze-drying jam additive, a freeze-dried jam and a restoration jam, KR 10-1193588 B1) relates to a heat-resistant jam containing modified starch and a method for producing the same, and a heat-resistant jam in which flow is prevented even in a high-temperature processing step including acetyl phosphate transfer, Is disclosed. However, although a technique for manufacturing jams as described above is widely disclosed as a prior art, no prior art has been reported that develops strawberry jam that is manufactured by changing the properties of strawberry jam and improving its physical properties to suit the intended use.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

JP 2012-161285 A KR 10-1193588 B1

As living standards of modern people improve, the consumption of convenience foods such as bread is gradually increasing as a substitute for breakfast, and it is required to save time and simplicity of jam eating naturally on bread.

Accordingly, the inventors of the present invention studied jams for improving the time saving and simplicity of the existing baling jam, and by changing the jam to a semi-solid shape by adding a shape change inducing agent, the properties of the slices, And it was confirmed that it can be easily used. In addition, the texture of the jam was changed by the whipping process, and the density of the jam was lower than that of the conventional jam. As a result, the intake of the saccharide could be reduced, and the change of the texture and the packaging form could be diversified. Based on this, the present invention has been completed.

Accordingly, an object to be solved by the present invention is to provide a whipping jam capable of enhancing simplicity by adding a property change inducing agent to a jam and improving a semi-solid jam to a property suitable for the intended use, and a method for producing the same.

In addition, the present invention improves the texture by adding a whipping process to the constitutional whipping jam, and decreases the density of the existing jam, thereby reducing the intake of the saccharide, changing the texture and changing the shape of the packaging, Jam and a method of manufacturing the same.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

(A) 40 to 60% by weight of a saccharide based on the total weight of the fruit is added, and the mixture is heated at 60 to 100 ° C for 10 to 30 minutes and then boiled for 10 to 20 minutes at 100 to 120 ° C to produce a jam step; (b) mixing the gelatin and the starch in an amount of 200 to 400 parts by weight based on 100 parts by weight of the total weight of the gelatin and the starch, respectively; (c) mixing the jasmine produced in step (a) with 1.5 to 2.5% by weight of gelatin and 0.5 to 1.5% by weight of starch based on the total weight of the fruit, (d) whipping the mixture prepared in step (c); (e) solidifying the mixture prepared in step (d) at 15 to 25 ° C for 10 to 15 hours.

The saccharide in step (a) may include at least one of sugar, sweet potato, starch syrup, and honey.

The whipping in the step (d) may be performed at 35 to 45 ° C for 1 to 5 minutes before the mixture of step (c) is hardened.

The present invention can provide a slice-shaped strawberry jam containing a fruit, a property change inducing agent and a saccharide.

The whitening jam produced by the above-described method can be improved to a physical property suitable for the intended use, such as a slice shape having a semi-solid shape and a cubic shape, through a change in the shape of the jam, and when the jam is compared with the jam, It is possible to shorten the time saving of modern people and improve the texture of strawberry jam which has changed its shape through whipping process. It also has the effect of reducing the sugar intake by decreasing the density than existing jam, Can be expected.

Fig. 1 is a photograph of a whipped strawberry jam whose properties have been changed.
Fig. 2 is a photograph of a whipping strawberry jam which has been changed into a sliced form.
Fig. 3 is a photograph of a whipped strawberry jam that has been changed into a cubic shape.

(A) 40 to 60% by weight of a saccharide based on the total weight of the fruit is added, and the mixture is heated at 60 to 100 ° C for 10 to 30 minutes and then boiled for 10 to 20 minutes at 100 to 120 ° C to produce a jam step; (b) mixing the gelatin and the starch in an amount of 200 to 400 parts by weight based on 100 parts by weight of the total weight of the gelatin and the starch, respectively; (c) mixing the jasmine produced in step (a) with 1.5 to 2.5% by weight of gelatin and 0.5 to 1.5% by weight of starch based on the total weight of the fruit, (d) whipping the mixture prepared in step (c); (e) consolidating the mixture prepared in step (d) at 15 to 25 ° C. for 10 to 15 hours.

According to a preferred embodiment of the present invention, the saccharide is added in an amount of 40 to 60% by weight based on the total weight of the fruit in the step (a), heated at 60 to 100 ° C for 10 to 30 minutes, To 20 minutes is preferable from the viewpoint of general jam production method and simplicity. At this time, the saccharide in the step (a) is characterized in that it contains at least one of sugar, starch, starch syrup and honey.

According to a preferred embodiment of the present invention, 200 to 400 parts by weight of water may be used per 100 parts by weight of the total weight of gelatin and starch, respectively, in the step (b). When water is used in an amount of less than 200 parts by weight based on 100 parts by weight of the total weight of gelatin and starch, gelatin can not be uniformly dispersed in water. Therefore, it is impossible to produce uniform whitening strawberry jam. , When the mixture of gelatin and starch and water is mixed with strawberry jam, the concentration of the jam is diluted and the physical properties of the whitening jam product are not preferable or solidified in a semi-solid form.

According to a preferred embodiment of the present invention, the shape change inducing agent prepared in step (b) is added to the jam produced in step (a) in step (c) in an amount of 1.5 to 2.5% by weight of gelatin and 0.5 to 1.5 % Is preferable from the viewpoints of degree of solidification of the jam, physical properties and sensory properties.

According to a preferred embodiment of the present invention, the whipping of the step (d) is performed at 35 to 45 ° C for 1 to 5 minutes before the mixture of step (c) is hardened. The homogeneity of bubble- It is preferable in terms of increasing the volume of the whipped jam.

According to a preferred embodiment of the present invention, in the step (e), the mixture prepared in step (d) is subjected to 10 to 15 hours at 15 to 25 ° C to stabilize the stable change in temperature after the whipping jam is hardened It is preferable from the viewpoint of maintenance.

The present invention provides a slice-shaped strawberry jam containing a fruit, a shape-change-inducing agent and a saccharide.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, and it is to be understood by those skilled in the art that the present invention is not limited thereto It will be obvious.

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Example  1: Common strawberry jam and Constellation change  Manufacture of strawberry jam

500 g strawberries were placed in a Tefal (16 cm) pan for 2 minutes using an Electrolux ESTM-4600 hand blender, and 250 g of sugar was added and heated at 80 ° C for 20 minutes while stirring with a wooden spatula. When the contents of the mixture of puree and sugar in the puree state began to boil, the bubbles were weakly cut off and the bubbles were removed. The strawberry jam was completed at 110 ° C for 15 minutes. Then, gelatin, agar, and collagen, which are the inducing agents of constitutional change, were dissolved in triplicate water and prepared. Then, the general strawberry jam prepared from the above was directly added to the strawberry at 0, 1, 2, 3, 4 and 5% by weight, respectively, and the mixture was thoroughly mixed at room temperature for 12 hours to prepare a changeable strawberry jam.

Example  2: Constellation change  Screening of inducing agents

Table 1 shows the degree of stiffness and chromaticity of the general strawberry jam and the change in the shape of strawberry jam prepared from Example 1 according to the contents of the composition change inducing agent.

Constitution change inducer *
(weight%) rigidity Chromaticity L * a * b * gelatin 0 - 2.53 ± 0.19 ^{b1 )} 15.99 ± 1.11 ^b 4.21 + - 0.34 ^b One - 2.45 ± 0.03 ^b 15.32 + - 0.15 ^b 4.06 ± 0.05 ^b 2 + 2.34 ± 0.14 ^ab 14.69 ± 0.83 ^ab 3.87 ± 0.25 ^ab 3 + 2.35 + 0.05 ^ab 14.76 ± 0.30 ^ab 3.90 ± 0.10 a ^ab 4 + 2.41 ± 0.27 ^b 15.12 + 1.53 ^b 3.99 ± 0.47 ^ab 5 + 2.11 + - 0.10 ^a 13.36 ± 0.63 ^a 3.48 0.17 ^a Agar 0 - 2.53 + - 0.19 ^b 15.99 ± 1.11 ^b 4.21 + - 0.34 ^b One + 1.93 + 0.09 ^a 12.21 ± 0.58 ^a 3.17 ± 0.16 ^a 2 + 1.90 + - 0.10 ^a 11.96 ± 0.65 ^a 3.11 ± 0.18 ^a 3 + 1.98 + 0.03 ^a 12.44 + 0.17 ^a 3.25 + 0.05 ^a 4 + 1.97 + 0.08 ^a 12.39 ± 0.48 ^a 3.24 ± 0.15 ^a 5 + 2.04 ± 0.13 ^b 15.74 ± 0.74 ^b 4.23 ± 0.22 ^b Collagen 0 - 2.53 ± 0.19 ^a 15.99 ± 1.11a 4.21 ± 0.34 ^a One - 3.08 ± 0.14 ^b 19.22 ± 0.79 ^b 5.15 ± 0.24 ^b 2 - 3.48 + 0.02 ^b 21.49 + 0.16 ^c 5.85 ± 0.04 ^bc 3 - 3.48 ± 0.38 ^b 21.47 ± 2.08 ^c 5.84 ± 0.66 ^bc 4 + 3.23 ± 0.25 ^b 20.01 ± 1.34 ^bc 5.41 ± 0.43 ^bc 5 + 3.57 0.06 ^c 21.92 ± 0.32 ^c 5.99 + - 0.10 ^c

All values are means ± SD.

* Type and amount of inducing agent

1) Significant difference at the p <0.05 level for the representation of other characters in the same row

As a result, it was confirmed whether or not the gelatin, agar, and collagen, which are the inducing agents of properties change, were contained in 0, 1, 2, 3, 4 and 5 wt% From the weight percentage, it was confirmed that the agar was hardened at a concentration of 1 wt% and the collagen at a concentration of 4 wt%. In addition, when the color intensity of strawberry jam was changed with the addition of general strawberry jam and the starch change agent, the gelatin was significantly different in the 5 wt% treatment group, , 3 and 4 weight%, and collagen 1, 2, 3, 4 and 5 weight%, respectively. Therefore, it was confirmed that gelatin, which does not show a significant difference in the color value L * value and a * value of the changed strawberry jam in terms of the color of the ordinary strawberry jam and the a * value of the strawberry jam, I could.

Example  3: Constellation change Induction agent  Change of physical properties according to addition concentration

Table 2 shows the results of measurement of hardness, elasticity, cohesiveness and adhesiveness of the variegated strawberry jam prepared by adding the most suitable gelatin as the constitutional change inducing agent by concentration in Example 2.

Constitution change inducer *
(weight%) Hardness Resilience Coherence Adhesion (gum) gelatin 0 -0.61 + 1.02 ^a 0.18 ± 0.12 ^a 0.17 ± 0.12 ^a -0.14 ± 0.15 ^a One -2.08 ± 0.38 ^a 0.90 ± 0.00 ^b 0.46 0.02 ^b -0.96 + 0.21 ^a 2 72.35 + - 12.83 ^b 1.02 ± 0.05 ^b 0.74 0.02 ^c 53.66 + - 11.36 ^b 3 81.36 ± 10.67 ^b 1.03 0.03 ^b 0.76 + - 0.05 ^c 62.39 ± 12.09 ^{b c} 4 86.70 ± 3.45 ^b 1.15 + 0.26 ^b 0.80 ± 0.03 ^c 69.51 + - 4.91 ^c 5 91.05 ± 10.12 ^b 1.22 ± 0.05 ^b 0.81 ± 0.12 ^c 69.77 ± 3.34 ^c

All values are means ± SD.

* Amount of addition of inducing agent

1) Significant difference at the p <0.05 level for the representation of other characters in the same row

As a result, the hardness, elasticity and tackiness of strawberry jam were significantly increased from the concentration of 2% by weight of gelatin. Strawberry jam with a change in properties could be prepared by adding 2 wt% of gelatin, which is a property change agent to the total weight of strawberry. However, since it has properties close to jelly rather than jam, it is not preferable to use with bread, We expected change. Table 3 shows changes in the physical properties of the jam according to the addition of starch.

Constitution change inducer *
(weight%) Hardness Attachment Coherence Gum Chewiness gelatin
2 - 291.64 ± 30.44 ^b -57.92 ± 3.51 ^a 0.29 + 0.01 ^b 85.94 + 9.27 ^b 75.54 7.79 ^b potato
Starch One 132.31 ± 9.59 ^a -58.56 ± 13.38 ^a 0.30 ± 0.00 ^b 39.15 ± 2.22 ^a 31.46 ± 5.84 ^a Sweet potato starch One 147.02 ± 47.46 ^a -46.70 ± 16.87 ^a 0.26 ± 0.02 ^a 37.75 ± 11.18 ^a 27.34 ± 11.78 ^a

All values are means ± SD.

* Type and amount of inducing agent

1) Significant difference at the p <0.05 level for the representation of other characters in the same row

As a result, it was confirmed that the addition of gelatin and starch additionally added to the jam resulted in a lower hardness, which resulted in smooth texture and good chewiness. Compared with the case where gelatin alone was added to the jam, potato starch was added to the sweet potato starch And the texture was softer.

In order to observe the change in the degree of hardness between the concentration of the gelatin and the amount of the starch added and to observe the changes in the physical properties when the product was stored in the refrigerator for 24 hours after the production, 2 wt% of gelatin and a potato starch As a result of observing the physical properties at a concentration of 2% by weight, the hardness was increased as the amount of starch was increased at the same gelatin concentration, and the breakage was observed at 3% by weight of gelatin. It was thought to be undesirable. Therefore, it was judged that the addition ratio of the starch phase inducing agent of 1 wt% of the potato starch to 2 wt% of the gelatin relative to the total weight of the strawberry.

Example  4: Common strawberry jam Constellation change  Comparison of physical properties of strawberry jam

The experiment was conducted to compare the physical properties of the strawberry jam having the semi-solid state by adding 0 to 1% by weight of potato starch to 2% by weight of gelatin based on the total weight of the strawberry in the general strawberry jam and general strawberry jam prepared in Example 1 Respectively. Texture Profile Analysis was conducted under the same conditions as those of the conventional strawberry jam and the change in the shape of the strawberry jam. The results of measurement of hardness, elasticity, cohesion and restorative power are shown in Table 4 below.

Constitution change inducer *
(weight%) Hardness Resilience Coherence dynamic stability Generic strawberry jam ** -0.61 + 1.02 ^a 0.18 ± 0.12 ^a 0.17 ± 0.12 ^a -0.14 ± 0.15 ^a gelatin
2 potato
Starch - 72.35 ± 12.83 ^c 1.02 + - 0.05 ^c 0.74 + 0.02 ^b 53.66 + - 11.36 ^c One 35.76 ± 11.45 ^b 0.45 ± 0.20 ^b 0.77 + - 0.33 ^b 18.26 ± 5.12 ^b

All values are means ± SD.

* Type and amount of inducing agent

** The ordinary strawberry jam prepared in Example 1

1) Significant difference at the p <0.05 level for the representation of other characters in the same row

As a result, compared with ordinary strawberry jam, the hardness, elasticity, cohesiveness and restorative power of strawberry jam were increased. This confirms that the change in the physical properties of the jam was significant.

Example  5: Distribution on the market Strawberry jam and Constellation change  Quality characteristics of strawberry jam

The strawberry jam, which is in circulation in the market (Gospel strawberry jam), and the ordinary strawberry jam prepared in Example 1, were added with 2% by weight of gelatin and 0 to 1% by weight of potato starch based on the total weight of the strawberry to make a semi- The results of the quality characteristics of the jam are shown in Table 5 below.

Constitution change inducer *
(weight%) Water content (%) Total sugar content (° Brix) Color L * a * b * Commodity distribution jam 16.78 + - 0.95 61.33 + - 0.75 3.52 ± 0.88 10.42 + 1.71 4.82 + - 0.46 gelatin
2 Potato starch - 15.74 ± 0.96 47.22 + - 0.12 2.34 + 0.14 14.69 ± 0.83 3.87 ± 0.25 One 14.81 + - 0.85 45.89 + - 0.54 2.28 ± 0.22 16.41 + - 0.81 3.68 ± 0.85

All values are means ± SD.

* Type and amount of inducing agent

As a result, the quality characteristics of strawberry jam were investigated by adding 2% by weight of gelatin to the total weight of strawberry in strawberry jam. The moisture content was 15.74%, the L * value was 2.34, The a * value was 14.69 and the b * value was 3.87, which was similar to that in the market, but it was confirmed that the total sugar content was significantly decreased as compared with the commercial distribution jam, and the sugar intake was decreased. In addition, it was confirmed that sugarcane strawberry jam added with 2% by weight of gelatin and 1% by weight of potato starch to strawberry jam had the effect of reducing the sugar content by decreasing the sugar content of the strawberry jam.

Example  6: Constellation change  Sensual preference of strawberry jam Measurement (9 point scale) ^{One )}

 The sensory preference of the transformed strawberry jam was measured by adding 0 to 1% by weight of potato starch to 2% by weight of gelatin in relation to the total weight of strawberries in the general strawberry jam prepared in Example 1, .

Constitution change inducer *
(weight%) incense color sweetness Texture Overall
Likelihood Gelatin 2 potato
Starch 0 3.90 + - 0.99 ^a2) 4.10 ± 1.52 ^a 6.40 ± 1.84 ^a 5.60 ± 2.12 ^a 5.80 ± 1.69 ^a One 4.90 ± 1.06 ^a 5.50 ± 1.72 ^b 6.30 ± 1.77 ^a 6.00 ± 1.56 ^a 6.50 ± 0.97 ^a

All values are means ± SD.

* Type and amount of inducing agent

1) 9 points: 9 points Very good, 5 Moderate, 1 Very disliked

2) Significant difference at the p <0.05 level for the representation of other characters in the same row

The sensory preference characteristics of strawberry jam were compared with those of strawberry jam not containing potato starch added to 2 wt% of gelatin and 1 wt% of potato starch compared to the total weight of strawberry. As a result, the overall preference of the starch-modified strawberry jam added with 1 wt% of potato starch was increased. When 1 wt% of potato starch was further added to 2 wt% of gelatin than 2 wt% of gelatin, Excellent.

Example  7: Constellation change  Change of properties of strawberry jam according to storage temperature

Table 7 shows changes in physical properties of strawberry jam according to storage temperature.

Measure
Temperature Constitution change inducer *
(weight%) Hardness Coherence Attachment Gum Chewiness 4 ℃ gelatin
2 potato
Starch 0 291.64 ± 30.44 -57.92 ± 3.51 0.29 ± 0.01 85.94 + 9.27 75.54 7.79 One 132.31 + 9.59 -58.56 ± 13.38 0.25 0.00 39.15 + - 2.22 31.46 ± 5.84 20 ℃ gelatin
2 potato
Starch 0 212.52 + - 14.64 -32.42 占 11.48 0.41 + 0.08 74.50 ± 7.75 66.81 + - 8.03 One 104.89 ± 8.75 -31.18 ± 5.27 0.43 + - 0.12 30.04 ± 5.45 28.65 + - 5.81

All values are means ± SD.

* Type and amount of inducing agent

As a result, the physical values such as hardness, cohesiveness, adhesiveness, gumminess and chewiness were different according to the temperature difference. This is because the hardness of the strawberry jam decreased with increasing temperature, Respectively.

Example  8: Constellation change  To improve the packaging method of strawberry jam Whipping  Add process

In order to use strawberry jam as a form of improving the convenience of strawberry jam, it was expected to be cut into thin slices like commercial cheese. However, due to the physical problem of dense jam, And difficulty was observed. Therefore, for the purpose of increasing the volume to lower the density of the changed strawberry jam, 0 to 1 wt% of potato starch was added to general strawberry jam prepared from Example 1 to 2 wt% of gelatin relative to the total weight of strawberry, After the strawberry jam was prepared, the strawberry jam was subjected to whipping treatment for 2 minutes at a temperature of 40 ° C before the strawberry jam hardened.

Example  9: Whipping  Through the process Constellation change Whipping  Quality characteristics of strawberry jam

The quality characteristics of the whipping strawberry jam produced by the whipping process in Example 8 were measured and shown in Table 8 below.

Constellation change
Inducer *
(weight%) Whipping
time
(minute) pH Acidity Total sugar content
(° Brix) Color L * a * b * Commercial distribution
Strawberry jam - 3.60 + 0.04 0.86 + 0.13 62.33 + - 0.57 2.38 ± 0.26 ^ab 15.30 ± 1.61 ^b 3.95 + - 0.45 ^b gelatin
2 Potato starch One 0 4.45 ± 0.09 0.66 ± 0.01 47.22 + - 0.12 2.24 ± 0.02 ^a 19.01 ± 0.15 ^a 4.48 + 0.04 ^a 2 4.36 + 0.02 0.69 ± 0.01 48.00 ± 0.06 44.75 + - 1.56 ^c 33.72 ± 1.56 ^d 20.47 ± 1.52 ^d

All values are means ± SD.

* Type and amount of inducing agent

1) Significant difference at the p <0.05 level for the representation of other characters in the same row

As a result of measuring the quality characteristics of the whipped strawberry jam, the L * values of the chromaticity were remarkably increased and the a * and b * values were also greatly increased. It was confirmed that the change of the chromaticity was increased because the bubbles generated by the whipping treatment were hardened in the state of being contained in the strawberry jam.

Example  10: Whipping  Through the process Constellation change Whipping  Changes in the properties of strawberry jam

Changes in the physical properties of the whipping strawberry jam produced by the whipping process in Example 8 were measured and shown in Table 9 below.

Constellation change
(% By weight) Whipping time (minutes) Hardness Coherence Attachment Gum Chewiness gelatin
2 Potato starch 0 0 291.64 ± 30.44 -57.92 ± 3.51 0.29 ± 0.01 85.94 + 9.27 75.54 7.79 One 0 132.31 + 9.59 -58.56 ± 13.38 0.30 ± 0.00 39.15 + - 2.22 31.46 ± 5.84 2 105.11 + - 20.34. -41.84 ± 15.25 0.33 + 0.13 31.88 + - 3.51 28.63 + - 2.25

All values are means ± SD.

* Type and amount of inducing agent

Changes in properties by whipping treatment As a result of measuring the quality characteristics of whipped strawberry jam, bubbles generated by the whipping treatment were contained, and the hardness, cohesiveness, and chewiness were decreased, and strawberry jam having a soft texture was used Respectively.

Example  11: Whipping  Through the process Constellation change Whipping  Changes in volume, mass, specific gravity and moisture content of strawberry jam

The changes in volume, mass, specific gravity and moisture content of the whipped strawberry jam produced by the whipping process in Example 8 were measured and are shown in Table 10 below.

Constitution change inducer *
(weight%) Whipping
time
(minute) volume mass importance Water content (%) Common strawberry jam - 2.58 + - 0.33 3.12 ± 0.20 1.21 ± 0.02 16.78 + - 0.95 Gelatin 2 potato
Starch One 0 2.86 ± 0.05 3.55 + 0.18 1.24 ± 0.06 15.74 ± 0.96 2 3.82 ± 0.20 3.62 ± 0.22 0.95 + 0.02 12.17 ± 3.77

All values are means ± SD.

* Type and amount of inducing agent

As a result, unlike general strawberry jam which is submerged in water, whipping strawberry jam with whipping process increased the volume by 1.5 times, and the density was lowered.

Example  12: Whipping  Through the process Constellation change Whipping  Characteristic inspection of strawberry jam

(9 points) ^{1 )} according to the product type of the whipping strawberry jam produced by the whipping process in Example 8 was measured and shown in Table 11 below.

Strawberry
Amount added per weight *
(%) Whipping
process
time
(minute) shape
** Hardness shape color sweetness Texture Overall
Likelihood Gelatin 2
+
potato
Starch
One 0 silce 5.90 ± 1.29 ^ab 5.70 ± 0.95 ^a 6.40 ± 1.07 ^b 6.10 ± 0.99 ^a 5.20 ± 1.14 ^bc 6.90 ± 1.20 ^a cube 6.20 ± 0.92 ^b 5.00 ± 1.33 ^a 6.50 ± 0.97 ^b 6.00 ± 1.05 ^a 5.70 ± 0.95 ^bc 6.40 + - 0.84 ^a 2 silce 5.10 + - 0.99 ^{a2 )} 5.80 ± 0.92 ^a 4.50 ± 1.35 ^a 6.10 ± 0.88 ^a 4.00 ± 1.15 ^a 5.90 ± 1.10 ^a cube 5.30 ± 1.06 ^ab 5.00 ± 1.15 ^a 4.50 ± 1.08 ^a 5.90 + 0.88 ^a 4.40 ± 0.97 ^ab 6.00 ± 1.70 ^a

All values are means ± SD.

* Type and additive ratio of strawberry weight change agent

** (For variety of jam wrapping form) When jam is provided, shape of jam: slice shape, cube shape

1) 9 points: 9 points Very good, 5 Moderate, 1 Very disliked

2) Significant difference at the p <0.05 level for the representation of other characters in the same row

As a result of the sensory evaluation of the whipped strawberry jam, it was confirmed that the whipped untreated group and the whipped group preferred the slice shape rather than the cube shape in the jam shape. In addition, although overall whiteness was higher in the whipped group than in the whipped group, all of them showed a score of 5 or higher, which was higher than the average.

Claims (4)

(a) adding 40 to 60% by weight of saccharide to the total weight of the fruit, heating the mixture at 60 to 100 ° C for 10 to 30 minutes, and then boiling the mixture at 100 to 120 ° C for 10 to 20 minutes to prepare a jam;
(b) 100 to 100 parts by weight of gelatin and 100 parts by weight of starch, respectively, to prepare a property change inducing agent by mixing water at 200 to 400 parts by weight;
(c) mixing the jam produced in step (a) with the starch derivative prepared in step (b) in an amount of 1.5 to 2.5% by weight of gelatin and 0.5 to 1.5% by weight of starch based on the total weight of the fruit;
(d) whipping the mixture prepared in step (c); And
(e) solidifying the mixture prepared in step (d) at 15 to 25 DEG C for 10 to 15 hours.
The method according to claim 1,
Wherein the saccharide in step (a) comprises at least one selected from the group consisting of sugar, whey protein, starch syrup, and honey.
The method according to claim 1,
Wherein the whipping of step (d) is performed at 35 to 45 캜 for 1 to 5 minutes before the mixture of step (c) is hardened.
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