KR101582151B1 - Method for the Preparation of Strawberry Jam - Google Patents

Abstract

The present invention provides a process for producing strawberry using the fermented strawberry enzyme of the fermented lactic acid bacteria and a strawberry prepared by the above method. The method of the present invention is advantageous in that it makes it possible to produce fresh strawberry at any time because strawberry is manufactured using strawberry enzyme and since it is used in preparation of strawberry enzyme and strawberry preparation, Unlike strawberry made with sugar, there is little change in blood sugar. In addition, the strawberry produced by the method of the present invention contains a certain amount of lemon juice and bamboo salt, so that the sugar content is higher than that of the conventional strawberry, and the taste and color of strawberry are remarkably alive. There is also an advantage that the period is increased 2-3 times.

Description

[0001] The present invention relates to a method for preparing strawberry jam,

More particularly, the present invention relates to a process for producing strawberry, and more particularly, to a process for preparing a strawberry enzyme by mixing berries and seasonings and then fermenting the same to prepare strawberry jelly, adding red ginseng, bamboo salt and lemon juice to the strawberry enzyme, .

Strawberry refers to a plant or its fruit belonging to a rose and strawberry. Strawberries are divided into wild strawberries such as wild strawberries, bananas and strawberries, and strawberries grown. Cultivars include cultivated cultivars such as hunting, repellency, nourishment and suppression, and cultivated specially for processing. The cultivated plants are harvested from December. Harvested strawberries are rich in flavors, and contain vitamin C and other nutrients. However, there is a slight difference depending on the variety of strawberries and cultivation season, but about 15-20% of the strawberry yield is low and the low grade strawberry which is small in size and low in sanitary quality due to contamination of microorganisms. Low-grade strawberries are rarely shipped as products for reproductive purposes, and almost all processors are being used at low cost for processing. Developing low-grade strawberries as shelf-stable and high-value-added processed food through proper processing is a very necessary thing in strawberry's mainland.

It is a food made by using the coagulability of pectin, which is made by adding sugar to juice or flesh. Some of these jelly shapes include jelly, jam, and marmalade.

It is a gel containing pulp, which is essentially a pulp made of granular material. This gel phenomenon is formed by pectin in the presence of sugars and acids. The mechanism of gelation is due to complicated chemical changes such as esterification of pectin, but in fact, it must have a certain ratio and concentration with each other due to the interaction with sugar, acid, and pectin.

On the other hand, Jocheong indicates that he has not turned off the fire in the middle of the day, but it is divided into thin and thin, depending on the degree. Rice, sorghum, millet, corn and cooked rice in a gothly way, when hot, pour cold maltose water, 7-8 hours to put the rice gyeolmyeo come up with a frost. I put this in bejaru and press it, and when it is squeezed, it comes out the diluted saccharide liquid, and it is put in a pot and it is shaken with a wooden spatula. When he puts a lot of coriander on his spatula and hears it at an angle, he is stuck in a continuous state like a cicada. Therefore, Jochung does not harden like candy even if it cools down, and the stiffness of Chochung divides into various ways according to the viewpoint of turning off the fire.

It is known that it is very good for people with poor digestion because it helps digestion of toxins and wastes from the intestines and helps the digestive system. It is known that it is good for both constipation and obesity because blood is purified and cells are regenerated to improve the constitution. Therefore, if you put Jochung instead of sugar for boiled or stir-fried food, the taste of the food turns to shine, and there is no change in blood sugar unlike sugar, and there is the advantage that the composition is not deteriorated and stored for a long time.

In recent years, interest in health has increased, and a case of producing strawberry including strawberry or honey instead of sugar in the production of strawberry has been introduced. KR Patent Application No. 10-2009-0015099 (entitled " ), 70 to 130 parts by weight of sugar is added to 100 parts by weight of strawberry, and the mixture is heated to 80 to 120 ° C for 20 to 60 minutes and concentrated to prepare an initial strawberry jam. 100 parts by weight of starch is immersed in cold water to obtain a gel, followed by pulverization by removing moisture, followed by primary heating to obtain a gel; Mixing 400 to 600 parts by weight of water and 2 to 4 parts by weight of maltose with 60 to 80 ° C and saccharifying the resulting starch at 60 to 70 ° C for 4 to 6 hours to produce a saccharified solution; The resulting saccharified solution is heated for 2 to 5 hours with medium heating and then cooled to 60 to 80 ° C. Only the upper clear solution is filtered and filtered through a filter. Heating the filtered filtrate for 2 to 4 hours in an atmosphere of high heat, and concentrating to prepare a crude oil; And a step of mixing and heating the prepared initial strawberry syrup and the prepared syrup to prepare a strawberry syrup jar.

When preparing the strawberry jam chung keng using the above-described method, not only the improved taste of the strawberry jam but also the pectin added to the strawberry jam is added to the strawberry jam to be used for the jelly It has the advantage of lowering the minimum equivalent.

However, when the above-mentioned method is used, there is a fatal problem that the color feeling is lowered and the storage property is also poor as compared with the strawberry produced by the conventional method.

The inventors of the present invention have sought to develop a strawberry that has better flavor and improved storage stability than the conventional strawberry. As a result, it has been found that when the fermented broth is prepared by mixing fermented strawberry and jochung, the fermented broth is further mixed with red ginseng juice, lemon juice and bamboo salt and then heated to produce berries, the strawberry flavor is very excellent, And the present invention has been completed.

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

The present invention provides a method for producing strawberry.

The inventors of the present invention have sought to develop a strawberry that has better flavor and improved storage stability than the conventional strawberry. As a result, it has been found that when the fermented broth is prepared by mixing fermented strawberry and jochung, the fermented broth is further mixed with red ginseng juice, lemon juice and bamboo salt and then heated to produce berries, the strawberry flavor is very excellent, .

According to one aspect of the present invention, the present invention provides a strawberry preparation method comprising the steps of: (a) mixing 50 parts by weight of a sugar source selected from the group consisting of sugar, honey, To 200 parts by weight of a fermentation product; And (b) mixing 10 parts by weight to 200 parts by weight of a sugar source selected from the group consisting of sugar, honey, oligosaccharide and starch to 100 parts by weight of the fermented product to prepare a mixture, and then heating to prepare strawberry.

As used herein, the term " liquefaction " may refer to a phenomenon in which a gas is cooled or compressed to change into a liquid, or a phenomenon in which a solid is melted to become a liquid.

As used herein, the term " saccharification " may refer to the reaction and manipulation of hydrolyzing an insoluble polysaccharide such as starch by the action of an enzyme or an acid to convert it into a sweet sugar.

As used herein, the term " grain syrup " may refer to a sweetener made by liquefaction and saccharification of cereals and then concentrated into honey.

As used herein, the term " Ipguk " may refer to the cultivation of a saccharogenic enzyme-producing fungus in the seeded grain.

Hereinafter, the production method of the present invention will be described in more detail.

Step (a): Strawberry The fermented product  Steps to manufacture

The first step of the strawberry preparation method of the present invention is a step of fermenting the strawberry and the orange juice to prepare a fermented strawberry. When strawberry fermented product is prepared, it contains fermentation products useful for human body such as organic acid in the process of fermentation of strawberry. Therefore, it is not only superior in nutrition to the existing strawberry but also has an additional ingredient It is possible to make a fresh strawberry immediately after heating, and there is an advantage that the convenience of the cooker is increased.

According to a preferred embodiment of the present invention, the strawberry is preferably selected from the group comprising strawberries, bramble berries, raspberries, strawberries and blueberries, more preferably strawberry strawberry or strawberries, Most preferably strawberry strawberry. When berry strawberries or blueberries are used to produce strawberries, the bitter taste of bokbunja strawberries or blueberries itself may be in harmony with the bitter taste of the flour-brewers.

According to a preferred embodiment of the present invention, the sugar source used to prepare the fermentation product may be selected from the group consisting of sugar, honey, oligosaccharides and sweet potatoes, more preferably honey or taurine, Most preferably, it can be sunflower oil. Recently, concern about health has increased and interest in the party member who can replace white sugar is increasing. The use of honey or oligosaccharide can be considered as a substitute for white sugar, but the problem that the fermentation process does not proceed smoothly when using honey and oligosaccharide, and the problem that the flavor of the final product, It is most preferable to prepare the fermented product by using the seasoning.

Herein, the seasoning can be purchased and used easily from mart and the like, but it is preferable to use the malt extract or rice paddy, and most preferably, the malt extract and the rice landing using the Ipguk Can be used. When fermented milk extracts and rice are used for the preparation of sweet potato, the sweetness is increased as compared with the conventional sweet potato, and the flavor of the sweet potato can increase dramatically due to the interaction of various fermented products included in rice entry.

According to a preferred embodiment of the present invention, the fermentation of step (a) is preferably carried out in the presence of L. bulgarcus, Lactobacillus acidophilus, L. delbrichii L. casei, L. plantarum, L. bifidus, L. kimchii, S. faecalis, and the like), Lactobacillus casei, Lactobacillus spp. ), Streptococcus lactis, P. Soyae, and P. pentosaceus. More preferably, the strain may be selected from the group consisting of L. bulgarcus, L. acidophilus, L. delbrichii, L. casei, Lactobacillus plantarum, Lactobacillus plantarum, Lactobacillus plantarum, Lactobacillus plantarum, Lactobacillus plantarum, Lactobacillus plantarum, L. bifidus, It may be selected from the group consisting of kimchi (L. kimchii), may be most preferably Lactobacillus kimchi (L. kimchii). When fermented strawberry fermented with lactobacillus kimchi is used, it is not only nutritious but also has better flavor of finished strawberry than other lactic acid bacteria.

According to a preferred embodiment of the present invention, the seasoning of step (a) is added to the rice by adding malt extract and / or Ipguk to the rice, preferably 0.001-20% by weight, more preferably 0.1- 10 wt%, and most preferably, 1 wt% to 3 wt%, and then liquefied and saccharified. If the content of the malt extract and / or rice intake (Ipguk) is less than 0.000001% by weight, there is a problem that the saccharification time is remarkably prolonged. When the content is more than 20% by weight, have.

According to a preferred embodiment of the present invention, the starch is contained in an amount of preferably 10 to 300 parts by weight, more preferably 30 to 200 parts by weight, per 100 parts by weight of the strawberry, May be contained in an amount of 50 to 80 parts by weight. If the content of the starch is more than 300 parts by weight with respect to 100 parts by weight of the strawberry, the flavor inherent to the strawberry of the strawberry may be lowered. If the amount of the starch is less than 10 parts by weight, fermentation may not be smoothly performed, . As a result of the experiment, when 50 to 80 parts by weight of phytate was added to 100 parts by weight of strawberry, not only the fermentation proceeded smoothly, but also the flavor of strawberry was the best.

According to a preferred embodiment of the present invention, the fermentation temperature during the fermentation of step (a) may be preferably 15-40 ° C, most preferably 20-30 ° C, and most preferably 22-27 ° C Lt; / RTI > If the fermentation temperature exceeds 40 캜, the fermentation proceeds rapidly, resulting in a bitter taste in the finished strawberry. If the fermentation temperature is lower than 15 캜, the fermentation may not proceed well.

According to a preferred embodiment of the present invention, the fermentation period during the fermentation of step (a) may be preferably from 7 days to 12 months, more preferably from 1 to 6 months, most preferably from 2-3 Month. If the fermentation period exceeds 12 months, there is a problem that the color of the finished strawberry is not good and the finished strawberry can taste bitter. If the fermentation period is less than 7 days, the fermentation does not proceed well, There is a problem with the taste of yamchung.

Step (b): The fermented product  using Strawberry  Steps to manufacture

In the second step of the strawberry preparation method of the present invention, red ginseng, lemon juice, and bamboo salt are added to the fermented product obtained in step (a) to prepare a mixture, and then the mixture is heated to produce a strawberry. The addition of red ginseng juice, lemon juice and bamboo salt to the above fermented product is advantageous in that it can produce strawberry which is superior in nutritional quality and excellent in color and flavor preference as compared with conventional strawberry.

According to a preferred embodiment of the present invention, the mixture of step (b) may contain 0.01 to 100 parts by weight of lemon juice per 100 parts by weight of the fermentation product, more preferably 1 to 100 parts by weight, 30 parts by weight, and most preferably 3 parts by weight to 5 parts by weight. In the present invention, it is a very important constitution to include lemon juice in the mixture. When the strawberry containing the lemon juice was added to the mixture, the palatability of the lemon juice was increased compared with the strawberry without the lemon juice, and the flavor characteristic of the strawberry juice was significantly increased It is because.

When the above-mentioned lemon juice is contained in an amount of more than 100 parts by weight based on 100 parts by weight of the fermented product, there is a problem that the strawberry is too thin and sugar content is lowered. When the lemon juice is contained in an amount of less than 0.01 part by weight, exist. Accordingly, it is most preferred that the lemon juice is contained in an amount of 3 to 5 parts by weight based on 100 parts by weight of the fermentation product.

According to a preferred embodiment of the present invention, the mixture of step (b) may contain bamboo salt, preferably 0.01 to 20 parts by weight, more preferably 0.1 to 5 parts by weight, relative to 100 parts by weight of the fermented product And most preferably from 3 parts by weight to 4 parts by weight. In the present invention, it is a very important constitution to include bamboo salt in the mixture. Bamboo salt is basically beneficial to the human body when it is ingested such as gastrointestinal strengthening and detoxifying effect, leukocyte increase and blood circulation effect, anti-inflammation and constitution improvement effect, and appetite promotion effect, The flavor of the food is remarkably improved. In addition, when a certain amount of bamboo salt is added to the strawberry preparation method of the present invention, even though a substance showing a strong salty taste is added, the sweetness of the finished strawberry and the taste of the strawberry raw material are more strongly displayed, And it is possible to increase the storage period of strawberry by 2-3 times as compared with strawberry which does not contain bamboo salt by eliminating germs that can reproduce in strawberry.

If the bamboo salt is contained in an amount exceeding 20 parts by weight based on 100 parts by weight of the pre-fermented product, there is a problem that the sweetness of the strawberry is significantly lowered. When the bamboo salt is contained in an amount of less than 0.01 part by weight, the storage stability of the strawberry is insignificant.

According to a preferred embodiment of the present invention, the oranges of step (b) may preferably contain red ginseng extract. In the present invention, it is very important that the seasoning of step (b) includes red ginseng extract. This is because not only can the beneficial function of the red ginseng extract contained in Chojung be added to strawberry but also the unique scent of red ginseng increases the overall strawberry flavor and flavor as compared with the use of common sweet potato.

The term " extract " used in referring to the red ginseng extract in the present specification includes not only the extraction result obtained by treating the above-mentioned red ginseng with an extraction solvent, but also a processed (e.g., pulverized) product so that the red ginseng itself can be ingested .

If the extract used in the composition of the present invention is obtained by treating the red ginseng with an extraction solvent, various extraction solvents may be used. (B) an anhydrous or a lower alcohol having 1 to 4 carbon atoms such as methanol, ethanol, propanol, butanol, n-propanol, iso-propanol and n-butanol, (E) ethyl acetate, (f) chloroform, (g) 1,3-butylene glycol, (h) hexane, (i) diethyl ether, or (iii) a mixed solvent of a lower alcohol and water. (j) The extract can be obtained by treating the plant with butyl acetate.

As used herein, the term " extract " has the meaning conventionally used in the art as a crude extract, but broadly includes fractions obtained by further fractionation of the extract. That is, the red ginseng extract is obtained not only by using the above-described extraction solvent but also by additionally applying a purification process thereto. For example, a fraction obtained by passing the above extract through an ultrafiltration membrane having a constant molecular weight cut-off value, and a separation by various chromatography (manufactured for separation according to size, charge, hydrophobicity or affinity) The fraction obtained by the purification method is also included in the red ginseng extract of the present invention.

The red ginseng extract used in the present invention can be prepared in powder form by an additional process such as vacuum distillation and freeze drying or spray drying.

The features and advantages of the present invention are summarized as follows:

(I) The present invention provides a process for making berries comprising the steps of: (a) mixing 50 to 200 parts by weight of a sugar source selected from the group consisting of sugar, honey, oligosaccharides and sweet potatoes with respect to 100 parts by weight of strawberry Followed by fermentation to produce a fermented product; And (b) mixing 10 parts by weight to 200 parts by weight of a sugar source selected from the group consisting of sugar, honey, oligosaccharide and starch to 100 parts by weight of the fermented product to prepare a mixture, and then heating to prepare strawberry.

(Ii) The strawberry prepared by the method of the present invention has an advantage of significantly improving the palatability as well as significantly improving the palatability as compared with the strawberry produced by the conventional method.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

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)%.

Experimental materials and tools

In this experiment, strawberries produced in Nonsan, Chungnam Province were purchased and used in 2013. The fermentation broth used in the pretreatment of the enzyme fermentation starter was the fermented fermentation broth prepared in the following examples. The enzyme fermentation vessel used was a large jar with a depth of 80 cm and a diameter of 60 cm.

Manufacturing example  1: Manufacture of Jochung

Manufacturing example  1-1: Preparation of malt extract

When 2.5% or 4.5% of malt extract is added to rice, add 300 ml or 500 ml of water at 55-60 ° C to 25 g or 45 g of malt powder, and extract for 1 hour. The total amount of rice per kg of rice was adjusted to 2.5 liters.

Manufacturing example  1-2: Manufacturing of rice entry

After washing 5 kg of rice 4 times, it was soaked at room temperature for 3-4 hours to dehydrate. Then, the rice was cooked using a steamer and cooled to about 40 ° C. Then, Asp. 5 g of oryzae spores were inoculated so as to be covered with high-brow seeds, cultured in an incubator at 36 ° C-38 ° C for 18 hours, first inverted for 6-8 hours, secondly inverted and cultured for 20 hours. Dried in a dryer at 50 ° C for 24 hours, stored in a refrigerator at 4-5 ° C and pulverized to a size of 20 mesh before use.

Manufacturing example  1-3: Preparation of rice bran

The total amount of rice was added to 2.5 kg of rice per 1 kg of rice and the amount of malt extract and the amount of water was added to the rice powder or wet differential powder. When the rice was introduced, the rice was added at 2.5% based on the weight of the rice sample. For 13 hours, and then squeezed out using a cotton ball so that the sugar content was 82 ~ 83 ° brix in an electric rice cooker to prepare rice flour.

Manufacturing example  1-4: Manufacture of red ginseng

Manufacturing example  1-4-1: Preparation of red ginseng extract

The ginseng over 4 years old was washed several times with a washing machine so that there was no foreign substance by using purified water. The washed ginsengs were put into a boiling machine, firstly mixed at 60 ° C for 40 minutes, and further mixed for 2-3 hours at 90 ° C or lower. The red ginseng was prepared by drying the ginseng at 60 ℃ for 24-48 hours to make the moisture content (w / w) less than 14% using a hot air dryer. The prepared red ginseng was added to the extractor and extracted repeatedly 4 times at 70 ~ 75 ℃ for 24 hours using 6% (v / w) alcohol (97%) of red ginseng extract. The red ginseng extract was collected and filtered using a filter (5 ㎛). The filtrate was transferred to a concentrator and concentrated under reduced pressure at 700C - 750 mmHg for about 3-4 hours at 45 ℃ to obtain a red ginseng concentrate having a solid content of 60% or more.

Manufacturing example  1-4-2: Manufacture of red ginseng containing red ginseng extract

The total amount of rice powder was added to 2.5 kg of rice per 1 kg of rice and the addition of malt extract and water to the wet rice powder or wet differential powder was performed so that 2.5% The red ginseng extract prepared by the method of 4-1 was added with 10 g per 1 kg of the rice and stirred. Then, it was liquefied in a water bath at 56-60 ° C for 13 hours, and then squeezed out with a cotton blanket. The resulting filtrate was concentrated in a rice cooker to a sugar content of 82-83 ° brix to prepare red ginseng.

Manufacturing example  2: Preparation of strawberry enzyme

The prepared strawberries were washed in water to remove foreign substances from the soil and the strawberries were cut to a width of 5 mm to 10 mm using a cutter. 50% by weight of the cut strawberry, 40% by weight of rice bran meal prepared by the method of Preparation Example 1-3, and 10% by weight of lactic acid bacteria (lactic acid bacteria mixture, supplied by Hwaseong City Agricultural Technology Center) were mixed and placed in a large- After sealing, the lid was covered to initiate fermentation. After that, they were mixed up and down once every two days for three months to promote fermentation. Strawberry enzyme was prepared by keeping the temperature constant at 20 ° C.

Manufacturing example  3: Strawberry  Produce

The strawberry enzyme prepared by the method of Preparation Example 2 and the red ginseng extract prepared by the method of Preparation Example 1-4-2 were mixed at a ratio of 2: 1, 4: 1 and 8: 1 by weight, respectively, For 60 minutes at 80 to 120 ° C and concentrated to prepare berries of Examples 1, 2 and 3. The strawberry enzyme produced by the method of Preparation Example 2, the red ginseng juice prepared by the method of Production Example 1-4-2, and the lemon juice juice lemon juice prepared by the method of Preparation Example 1 were mixed at a ratio of 8: 1: 1 by weight And then heated to 80 to 120 캜 for 20 to 60 minutes and concentrated to prepare a strawberry of Example 4. The strawberry enzyme produced by the method of Preparation Example 2, the red ginseng juice prepared by the method of Preparation Example 1-4-2, the lemon juice extracted with the juice of lemon flesh, and the bamboo salt were mixed at a weight ratio of 8: 1: 1: 0.1 , And the mixture was heated at 80 to 120 캜 for 20 to 60 minutes and concentrated to prepare a strawberry of Example 5.

Experimental Example

Flavor and Olfactory  Symbol evaluation

In the taste evaluation, the flavor and olfactory preference of the strawberry prepared by the method of Preparation Example 3 were examined, and 30 persons were selected and the subjects were selected. The strawberry produced by the methods of Examples 1 to 5 was used as a target. The palatability of each treatment method was evaluated by 10 steps from 1 to 10 after the test. At the time of sampling, 10 g of strawberry prepared by the methods of Examples 1 to 5 were provided. Palatability was tasted and recorded by two factors, flavor and olfactory. As a control, strawberries (Ottogi berries 850g bottled product) which can be easily obtained in the market were used.

Color Purity Evaluation

The color symbols of the strawberry prepared by the method of Preparation Example 3 were examined and 30 persons were selected and subjected to the test. The strawberry prepared by the methods of Examples 1 to 5 was used as a target and the color palatability of each treatment method was evaluated by 10 steps from 1 to 10 after the test. At the time of sampling, 10 g of strawberry prepared by the methods of Examples 1 to 5 were provided. As a control, strawberries (Ottogi berries 850g bottled product) which can be easily obtained in the market were used.

Storage  evaluation

The storage stability of strawberry prepared by the method of Preparation Example 3 was evaluated. The evaluation was made on whether or not the strawberry that had been finished in 15-day intervals for 6 months was altered. The strawberry prepared by the methods of Examples 1 to 5 was evaluated. The evaluator directly observed the product and assessed the taste of the product to see if the microorganisms such as molds, browning, taste change and odor formation were evaluated. The strawberry prepared by the methods of Examples 1 to 5 was placed in a sealed container (L & L product) and stored at 20 ° C. As a control, strawberry (Ottogi berries 850 g) Respectively.

Results and Discussion

Flavor and Olfactory  Palatability evaluation

The preference of strawberry prepared by the method of Preparation Example 3 is shown in Table 1 below. In summary, the flavor was evaluated in the order of strawberry, Example 5, Example 3, Example 2, control and Example 1 as shown in Example 4 of the present invention. In terms of olfactory palatability, , Example 5, Example 3, Example 2, Control and Example 1 in that order. That is, the samples corresponding to Example 4 obtained the highest preference in both of the answers, and the numerical value shows a meaningful significance level in comparison with the comparative example. This proves that the method and the ratio of the method proposed in the present invention are superior to other methods of manufacturing.

Based on the above results, it can be confirmed that the flavor and olfactory palatability of strawberry prepared by the method of the present invention are significantly improved compared to those of other production methods.

Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example zest 6.22 6.98 7.26 8.24 7.35 6.67 3.21 1.62 0.95 1.21 1.50 0.86 Olfactory characteristic 8.59 5.98 7.53 8.76 8.13 6.78 2.29 1.79 1.32 1.48 0.98 1.14

The upper column for each item is the average value, and the lower column is the standard deviation

Color evaluation

The color preference of the strawberry prepared by the method of Preparation Example 3 is shown in Table 2 below. In summary, it was evaluated to have high color preference in the order of strawberry, Example 4, Example 3, Example 2, control, and Example 1 as shown in Example 5 of the present invention. The samples corresponding to the example 5 obtained the highest preference, and the numerical values show a meaningful significance level in comparison with the comparative example. This proves that the method and the ratio of the method proposed in the present invention are superior to other methods of manufacturing.

Based on the above results, it can be confirmed that the color palatability of the strawberry composition prepared according to the present invention is remarkably improved as compared with other production methods.

Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example Color palatability 5.21 6.85 6.73 7.12 7.86 6.82 2.49 1.65 1.64 2.86 0.84 1.98

The upper column for each item is the average value, and the lower column is the standard deviation

Storage  evaluation

The storage stability of the strawberry prepared by the method of Preparation Example 3 is shown in Table 3 below. The strawberry prepared by the method of Example 5 of the present invention did not cause problems in quality such as taste and color even when stored for 6 months at room temperature. There was no specific quality change during the experimental period in the control, but slight odor occurred in the product after 180 days from the start of experiment. In the case of Example 4, no particular quality change occurred during the experiment period, but the product turned slightly blackish after 180 days from the start of the experiment. In Example 1, Example 2 and Example 3, the product turned black from 30 days to 45 days, and after about 150 days, the product smelled bad. In Example 2, At the end of 180 days, it was observed that the mold was blooming.

term Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 15th clear clear clear clear clear clear 30 days 〃 〃 Browning 〃 〃 〃 45 days Browning Browning 〃 〃 〃 〃 60 days 〃 〃 〃 〃 〃 〃 90 days 〃 〃 〃 〃 〃 120 days 〃 〃 〃 〃 〃 〃 150 days Outbreak Outbreak 〃 Browning 〃 〃 180 days 〃 Mold development Outbreak 〃 〃 Outbreak

conclusion

As a result of the experiment, in the evaluation of flavor and olfactory palatability, the strawberry of Examples 3, 4 and 5 showed less than 20% of the red ginseng taste and showed excellent palatability, and among them, lemon juice and / The strawberry of Examples 4 and 5 showed the most excellent palatability. On the other hand, strawberries of Example 1 and Example 2 in which the content of the red ginseng extract was more than 20% showed low palatability.

In the method of the present invention for producing strawberry using a strawberry enzyme, when the content of the red ginseng added to the strawberry is 20% or less, the strawberry with excellent palatability can be made, and preferably the lemon juice and / It has been found that strawberry powder having the highest palatability can be prepared when berry paste, most preferably lemon juice, is added to produce strawberry powder.

In the color palatability evaluation, the content of the red ginseng oysters was less than 20%, and the strawberry of Example 5 containing lemon juice and bamboo salt exhibited the best color palatability. The strawberry of Example 4 which did not contain bamboo salt exhibited the highest flavor and olfactory palatability, but the color palatability of Example 5 was significantly higher. On the other hand, in the case of containing the red ginseng and / or bamboo salt in the above Examples 1 and 2 and containing 20% of the red ginseng oranges, but not including the lemon juice and / or bamboo salt, The strawberry of Example 3 exhibited low color palatability.

As a result, in the case of containing more than 20% of red ginseng, the color palatability of strawberry is lowered due to the dark color of red ginseng seasoning. Therefore, it is preferable that the content of the red ginseng seasoning is less than 20% More preferably lemon juice, and most preferably lemon juice and bamboo salt, is advantageous in terms of color palatability.

In the storage stability evaluation, the content of the red ginseng extract was less than 20%, and the strawberry of Example 5 containing lemon juice and bamboo salt exhibited the best storage stability. Low storage was observed in the examples not including lemon juice and / or bamboo salt, and berry salts containing lemon juice and bamboo salt showed significantly higher storage stability than strawberry containing only lemon juice, It is presumed that the storage stability of strawberry is dramatically improved.

Claims (10)

(a) mixing 50 parts by weight to 200 parts by weight of taurine with 100 parts by weight of strawberry, and fermenting the mixture to prepare a fermented product; And
and (b) mixing 10 parts by weight to 200 parts by weight of crude wort containing the red ginseng extract with 100 parts by weight of the fermented product to prepare a mixture, and then heating to prepare strawberry wax.
The fermentation of step (a) may be carried out by mixing L. bulgarcus, L. acidophilus, L. delbrichii, L. casei, , L. plantarum, L. bifidus, L. kimchii, S. faecalis, S. lactis, and the like), Lactobacillus spp., Lactobacillus spp. ), P. soyae, and P. pentosaceus, which are inoculated with a lactic acid bacterium selected from the group consisting of Pseudomonas aeruginosa,
Wherein the mixture of step (b) further comprises 1 to 20 parts by weight of lemon juice and 1 to 20 parts by weight of bamboo salt relative to 100 parts by weight of the fermented product,
Wherein the red ginseng extract of step (b) comprises 1 part by weight per 100 parts by weight of the seasoning.
delete delete The method according to claim 1,
Wherein the fermentation temperature during the fermentation of step (a) is 15-40 ° C, and the fermentation period is 1-6 months.
The method according to claim 1,
The method according to claim 1, wherein the step (a) is prepared by adding malt extract or rice bran (Ipguk) to the rice in an amount of 0.000001-20 wt% based on the weight of the rice, followed by liquefaction and saccharification.
delete delete The method according to claim 1,
Wherein the extraction solvent of the extract is selected from the group comprising water, ethanol, methanol, ethyl acetate, butanol, hexane, butylene glycol, chloroform and mixtures thereof.
9. The method of claim 8,
Wherein the extract is ethanol.
delete