KR101628347B1

KR101628347B1 - Corni fructus jam made from corni fructus pulp puree

Info

Publication number: KR101628347B1
Application number: KR1020150111027A
Authority: KR
Inventors: 정지숙; 박수진; 이경은; 김용주; 고근배; 손병길
Original assignee: 구례군
Priority date: 2015-08-06
Filing date: 2015-08-06
Publication date: 2016-06-08

Abstract

The present invention relates to a corni fructus jam made from corni fructus pulp puree, and more specifically, to the corni fructus jam made from cornic fructus pulp including corni fructus puree manufactured with mature corni fructus and full ripe corni fructus, sugar, pectin, carrageenan and glucomannan. The corni fructus jam according to the present invention has an increased content of a fruit by using the mature corni fructus and full ripe corni fructus, and thus has the effect of taking in bioactive substances of the corni fructus effectively. The corni fructus jam according to the present invention has the effect of increasing a color and flavor unique to the corni fructus as being compared to a prior food using dried corni fructus or powder thereof, by obtaining an optimal combination through sensory evaluation and chromaticity analysis per mixing ratio of a mature fruit puree and a full ride fruit puree of the corni fructus.

Description

CORNI FRUCTUS JAM MADE FROM CORNI FRUCTUS PULP PUREE < RTI ID = 0.0 >

More particularly, the present invention relates to an edible vegetable oil jam made from a fermented marine oil and a fermented marine oil made from the fermented marine oil puree, sugar, pectin, carrageenan and glucomannan .

The mozzarella jam according to the present invention has an effect of increasing the fruit content by using the mature and ripe portion of the mozuku oil and thus being able to effectively take the physiologically active substance of the mozuku oil.

According to the present invention, the mozzarella jam according to the present invention has an optimal combination by the sensory evaluation and the chromaticity analysis by the mixing ratio of mature, puree, ripe and puree, It has an enhanced flavor.

Recently, with the increase of national income and quality of life, consumers tend to pursue healthy eating habits and tend to pursue easy eating habits in order to save time.

As a result, food culture based on bread has become established, and consumption of jams using natural fruit, which is good for bread, is also increasing.

Many fruits such as strawberries, apples, pears, figs, grapes, blueberries, oranges, mangoes, omija, and pomegranates are currently used as fruit jams. However, The demand continues.

Jam refers to jellies or syrups of fruits or fruit or vegetables with sugars.

In other words, jam is a product made by evaporating and concentrating fruit or fruit and vegetables to such an extent that microbial decay can not occur, and then adding sugar.

These jams are highly preserved because of the increase in osmotic pressure due to a large amount of sugar and the inhibition of the growth of microorganisms.

Since jam is a food, it is basically necessary to satisfy consumers' preference in order to be distributed and sold.

① The color of the jam should be the color of the fruit or the unique color of fruits and vegetables without adding the coloring agent separately, and it should be able to improve the appetite of the consumer.

② The spreading of jam should take into account the hardness, elasticity, and cohesiveness of the jam, and it is not recommended that the jam is hardened or hardened so that it is too thin or too thin.

③ The flavor and aroma of jam should be able to enjoy flavor and aroma inherent to fruit or vegetables, because of the high content of pulp than additives.

In order to make the jam satisfying the above conditions, the pectin content, the acidity and the sugar content are different according to the degree of ripening of the fruit, and therefore the pectin content, the sugar content and the acidity of the fruit used as the raw material of the jam After the measurement, additives such as pectin, acid and sugar should be added and controlled.

However, considering the fruit content and preference of the jam, the pectin content, the sugar content, the acidity, and the like must be controlled to some extent by the fruit alone, which is the raw material of the jam, rather than adjusting the additives alone.

Meanwhile, the acidity of the mineral used as the material of the present invention is as follows.

Corni fructus is a fruit of Cornus officinalis (Siebold et Zucc.), A deciduous tree in the debris trees. It blooms in the early spring and produces fruit in autumn. It is harvested from mid-October to the end of November.

It has a red purple color and a richness. It is also called autumn coral with red berries in autumn. It has strong sweetness and sour taste, but it has warm character.

Because of the toxicity of seeds, these marinades are made from foods that utilize corn silk, which is mostly dried and separated from the pulp.

However, there is a problem in that the color and flavor inherent to the corn oil is lowered due to the drying, even if the corn oil has high storage stability.

Especially, in the case of jam utilizing the acidophilus skin, when the soybean flour was referred to water and immersed in the sugar solution after boiling, the color of the flesh changed to black and the texture became hard.

If it is cooked without putting it in a weak fire, it is possible to bruise hard, but the color is still dark, so it is difficult to maintain the inherent red color of corn oil.

Accordingly, the inventors of the present invention prepared jams using corn syrup to supplement the problems of corn oil.

It should be noted that, even if the jam is manufactured using the raw materials, since the sugar is generally matured and the sugar content is increased and the pectin is decomposed and softened, there occurs a change such as pectin depending on the maturity of the pulp It is necessary to add more or control sugar content and acidity.

In order to improve the taste of jam, the color, taste, and aroma of the jam should be considered. In order to increase the content of the fruit rather than the additive, the pectin content, sugar content, acidity and the like should be controlled only by the fruit itself .

For the juice or pulp to be made into jelly, pectin, sugar and organic acid should have a constant ratio and concentration to each other. The standard ratio of jellization is 1.0 ~ 1.5% pectin, 60 ~ 65% sugar, The organic acid is 0.4 to 0.45% (pH 3.5), and the optimum pH is 2.8 to 3.3.

Therefore, the present inventors have found that, in addition to the production of acidified milk and roe jam, the present inventors have also found that the use of acidic milk-derived raw materials having different harvesting times, i.e., The present invention was conceived to provide a jam.

In addition, as described above, it is thought that the fruit content, health contribution, preference degree, etc. of the jam should be considered. To provide the acidified milk jam in which the pectin content, the sugar content, the acidity, Respectively.

On the other hand, a prior art known in connection with the present invention discloses a method for producing herbal medicine jam in Japanese Patent Application Laid-Open No. 10-1995-0016551.

More particularly, the present invention relates to a method for preparing a herbal medicine, which comprises preparing a mixture of one or more selected from the group consisting of jujube, licorice, omija, gugija, corn oil or plum, by hot water extraction and concentration under reduced pressure, To a method for producing jam.

It is not known whether or not the corn oil in the above-described prior art is using the corn oil or the fresh corn. However, as described above, if the corn oil is used, the inherent color and flavor of the corn oil is lowered due to the drying, There is a problem in that the texture and color of the eyes are deteriorated.

In addition, even if fresh fruits are used, maturity of the flesh generally increases the sugar content, and pectin decomposes and softens. Therefore, the maturity of the flesh must be considered when producing the jams. As a result, The present invention is obviously different from the present invention in which the best combination is derived.

Korean Patent Publication No. 10-1995-0016551 (July 20, 1995)

A problem to be solved by the present invention is to provide an edible oil jam made from corn steep liquor and ripe edible soya bean juice made from ripe edible soya bean puree, sugar, pectin, carrageenan and glucomannan.

The problem to be solved by the present invention is to use the mature and ripe portion of corn oil to increase the fruit content and thus to effectively take the physiologically active substance of corn oil, The present invention relates to a method for preparing a noodle jam having an effect of enhancing the color and flavor inherent in corn oil compared to a food using a corn syrup or a powder, by deriving the optimum combination through sensory evaluation and chromaticity analysis of the puree have.

The present invention provides a crude saponin jam comprising 50 to 60% by weight of an acid fermented puree, 30 to 40% by weight of sugar, 1 to 3% by weight of pectin, 0.1 to 0.3% by weight of carrageenan and 0.05 to 0.2% by weight of glucomannan, .

The present invention also relates to a method for preparing a crude saponin made from the acid fermented soybean oil, which comprises mixing puree prepared from the fermented soybean oil and puree prepared from the ripened soybean meal with a ratio of 1: 9: 9 to 1: .

The present invention relates to a method for producing a fermented mushroom which has an effect of increasing the fruit content by using maturation of mash oil and a ripening part and thus having an effect of effectively ingesting physiologically active substances of mash oil The present invention aims at solving the technical problem by providing an acidic milk jam having the effect of enhancing the color and flavor inherent in corn oil compared to the food using the corn oil or the powder by using the sensory evaluation and the chromaticity analysis.

The mozzarella jam according to the present invention has the effect of adjusting pectin content, sugar content, acidity and the like just by adding pure juice puree itself before the addition of the additive.

Fig. 1 is a photograph showing the change in quality after pickling of corn oil.
FIG. 2 is a photograph showing the color change of the hydrothermal extract of corn oil based on pH. FIG.
3 is a photograph showing the manufacturing process of the sour soup.
Fig. 4 is a photograph showing the change in the sourness of sour soup by heat treatment.
FIG. 5 is a table showing the results of measurement of the recovery rate of the pulp of the corn oil puree, the moisture content of the pulp, the solid content and the sugar content of the pulp.
FIG. 6 is a table showing the results of measurement of moisture content, pH and sugar content of corn syrup puree.
7 is a table showing the results of measurement of the chromaticity of the acidic puree.
8 is a table showing the results of measurement of the pectin content of corn oil puree.
Fig. 9 is a table showing the content ratio of corn syrup puree and sugar in the production of noodle oil jam.
10 is a table showing the result of color observation of the mozzarella jam according to the mixing ratio of the marine puree.
11 is a table showing the result of measuring the chromaticity of the crude oil jam according to the mixing ratio of the marine puree.
FIG. 12 is a table showing the results of a survey on the overall preference of mozzarella jam according to the mixing ratio of corn oil puree.
Fig. 13 is a table showing the taste and taste intensity of mozzarella jam according to Experimental Examples 2 to 5 of the present invention.
14 is a table showing the result of measuring the chromaticity of the crude oil jam according to the addition amount of carrageenan.
15 is a table showing the measurement results of the physical properties of the crude oil jam according to the addition amount of carrageenan.
Fig. 16 is a table showing the results of investigation on texture and taste of the crude oil jam according to the addition amount of carrageenan.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may properly define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

Therefore, the experimental examples and the reference examples described in the present specification are merely the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention. Therefore, various equivalents and variations Examples should be understood.

Example 1. Corn oil Raw and processed Manufactured noodle jam

1-1. Material preparation

It can be used as mature and matured fruits of mountainous oil and can be purchased directly from farmhouse located in Shandong-myeon, Gyeonggi-do, Jeonnam Province.

Here, the matured matured matured matured matured in October was selected, cleaned, and the matured matured matured matured matured matured matured matured matured matured matured matured matured matured matured matured matured matured matured matured matured in November Can be removed.

In addition, as a raw material, an extract of dried omija, citron and the like can be used, and further, white sugar, pectin, carrageenan and glucomannan can be further included, and those purchased from the market can be used.

1-2. Corn oil soup Puree Produce

The puree can be prepared using prepared acid fermented soybean paste, and the preparation method is as follows.

1) Corn oil removes twigs and foreign matter.

2) After rinsing 2 ~ 3 times with running water, remove the water from the tray.

3) Keep frozen at -20 ° C or lower for acidified milk. At this time, it is easy to crush the thin skin of the pulp by the process of the early stage.

4) Frozen marine oil is thawed slowly in the refrigerator.

5) Cornus syrup is about 100 ~ 200 mesh sieve with a small amount of sterilized distilled water with the rubbing of the flesh, while separating the seeds and flesh. At this time, the sieve is dry-sterilized in a 160 ° C dry oven for one hour.

6) Repeat step 5) twice more.

7) The sieved pulp is homogenized with sterilized distilled water so that the ratio is finally equal to 1: 1.

8) The homogenized acidic puree puree is packed in a storage container and used at -80 ℃ in a cryogenic freezer for freezing storage.

9) All the steps 1) to 8) above should be done hygienically.

1-3. Manufacture of corn oil jam

The prepared acid fermented puree can be used to prepare the crude oil jam. The production method is as follows.

1) Puree to make the noodle jam can be mature, puree, ripe and puree alone.

Alternatively, it may be mixed at a ratio of 1: 9 to 9: 1, preferably 7: 3, of mature maturity, purée, ripe and puree.

2) Boil 50 to 60% by weight of the mixed acidic puree puree so that the internal temperature becomes about 60 ° C while stirring. At this time, an infrared laser thermometer or a fryer thermometer can be used as the thermometer.

3) 30 ~ 40% by weight of white sugar is divided into 3 times in the pure fermented fermented soybean soup and it is boiled so that the inside temperature is about 70 ~ 80 ℃ while stirring slowly.

4) 1 to 3% by weight of pectin, 0.1 to 0.3% by weight of carrageenan and 0.05 to 0.2% by weight of glucomannan are added in proportion to the weight of the pureed vegetable oil and sugar of 3). Alternatively, pectin, carrageenan, and glucomannan may be mixed and boiled for 3 times while completely dissolving.

At this time, in the case of using only mature fruit maturity or ripe mushroom, the amount of pectin, carrageenan and glucomannan may be maximized or slightly added.

5) It is dissolved by heating for 15 ~ 30 minutes to dissolve sufficiently.

6) Use the spoon method and the cup method to judge the jelly point.

7) The finished jam is sealed in a sterilized glass bottle.

8) Heat boiling water for 5 ~ 10 minutes.

9) Heat the hot-sterilized jam upside down and cool.

Experimental Example 1. Corn oil As a raw material, Dry skin Or the suitability of the powder extract

1-1. Experimental course

1) Observation of the quality change of sweet potato

Corn oil is mainly processed in the form of a beverage that is boiled or boiled in tea, or extracted using hot water extract or crushed powder.

In order to observe the change of quality after the sweet potato starch, the sweet potato starch was boiled for 24 hours or longer and immersed in the sugar solution.

2) Observation of color change of hot water extract

In order to observe the pH - dependent color change of the hot - water extract of.

3) Manufacturing and observation of sour soup

Sour syrup was prepared and the suitability of corn syrup powder extract as raw material of sour milk jam was judged.

Corn oil is a reddish fruit with a high content of red pigment, but it is difficult to dissolve the pigment by simple immersion method.

Thus, the pulverized ground oil powder was stirred and extracted at room temperature, and then filtered.

In order to increase the sugar content, 50 or 10 ° Brix of sterilized sugar solution was used as the extraction solution and sterilized solution of the sugar solution at 121 ° C for 15 minutes using autoclave.

The sugar solution was added to the pulverized corn oil powder, and stirring, extraction, and filtration were repeated several times to obtain a vivid red corn oil extract.

The extract was then subjected to agitation heat treatment to prepare sour milk syrup.

1-2. Experiment result

Fig. 1 is a photograph showing the change in quality after pickling of corn oil.

As a result of the experiment, the color of the pulp changed to black and the texture became hard.

It is considered that it is not suitable for use as a raw material of jam because it is difficult to keep the red color unique to corn oil because the color becomes dark because it is possible to chill without being stiff if it is cooked in a weak fire.

FIG. 2 is a photograph showing the color change of the hydrothermal extract of corn oil based on pH. FIG.

As a result of the experiment, it was found that the pH of the hot - water extract of the acidophilus hull extract was reddish at lower pH, but gradually changed to dark green at higher pH.

FIG. 3 is a photograph showing the manufacturing process of the sour sour soup, and FIG. 4 is a photograph showing the sour soup of the sour soup by the heat treatment.

As a result of the experiment, it was shown that the sour powder was used to produce syrup, and the red color was unstable with the sugar solution and the caramel was strongly produced.

Therefore, it is necessary to utilize the raw materials because it is not suitable to process the raw material of jam with the dried fruit or extract alone.

Experimental Example 2. Corn oil As a raw material, Life Judge suitability

2-1. Experimental course

1) The recovery rate of pulp of corn oil puree, moisture content of pulp, solid content and sugar content of pulp

In order to judge whether the acidified milk was suitable as a raw material for the jam, the fermented soybean flour was prepared and the moisture content of the pulp, the solid content and the sugar content of the pulp were measured.

At this time, the preparation of the municipal puree was carried out in the same manner as in Example 1-2, and in the following Experimental Example, the municipal puree manufactured by the same procedure was used.

2) Moisture content, pH and sugar content of pureed marine puree

In order to determine whether the fermented soy sauce was suitable as a raw material for the jam, the fermented soy sauce was prepared and the moisture content, pH and sugar content were measured.

The water content was measured by homogenizing the sample, measuring a sample at 105 ° C using a moisture meter, and then measuring the moisture content.

For pH measurement, 10 mL of distilled water was added to 1 g of the sample, and the mixture was homogenized to prepare a suspension. The pH value was measured three times with a pH meter and then expressed as an average value.

The sugar content was determined by homogenizing the sample, taking a certain amount of the sample, measuring the sugar content three times, and then calculating the average value.

3) Chromaticity measurement of marinated puree

The chromaticity of corn syrup puree was determined in order to determine whether it was suitable as a raw material for the acidified milk jam.

The L (lightness) value, a (redness) value and b (yellowness) value were measured using a colorimeter after homogenizing the sample. The standard white board used was calibrated to Y = 94.2, x = 0.3131, y = 0.3201 and used.

4) Measurement of pectin content of corn oil puree

The content of pectin in corn syrup puree was measured to determine whether it was suitable as a raw material of acidified milk jam. The experimental procedure is as follows.

① Fill a 1 L beaker with 150 g of sample, pour 50 mL of distilled water, cover with foil, and heat at 100 ℃ for 1 hour.

② Transfer to a 1 L volumetric flask, dilute with distilled water, and filter.

③ Take 100 mL of the filtrate and concentrate under reduced pressure to 25 - 30 mL and cool.

④ Add 200 mL of ethanol gently to precipitate pectin and filter.

⑤ Pre-dry and weigh the precipitate on the filter paper in the crucible, wash it completely with warm water and transfer it.

⑥ Dry completely at 100 ℃ and weigh the crude pectin content.

⑦ Burn crude pectin and measure the amount of ash.

⑧ Measure the content of pectin by removing the amount of ash from crude pectin.

2-2. Experiment result

FIG. 5 is a table showing the results of measurement of the recovery rate of the pulp of the corn oil puree, the moisture content of the pulp, the solid content and the sugar content of the pulp.

Corn seed oil must be removed to make the puree, and the seeds account for 70-80% of the fruit. After removing the seeds, the recovery rate of the pulp was 26% and 20%, respectively.

FIG. 6 is a table showing the results of measurement of moisture content, pH and sugar content of corn oil puree.

Sour milk puree was prepared by adding sterilized distilled water to the same amount of pulp weight, but water content increased by 20 ~ 30% and sugar content decreased to 1/3 level.

There was no difference in the pH of the puree prepared from the matured and matured matured matured matured ryegrass, and it was confirmed that the mature matured matured matured matured matured orange juice had adequate acidity to prepare the jam.

7 is a table showing the results of measurement of the chromaticity of the acidic puree.

The lightness of the ripeness was lower than that of the maturity, and the redness and yellowness of the maturity were high.

8 is a table showing the results of measurement of the pectin content of corn oil puree.

When fruit is matured, sugar content is increased, and pectin is decomposed and softened.

The content of pectin in corn syrup puree was measured three times repeatedly, and the average was 0.14 ± 0.01%.

Experimental Example 3. Setting the Sugar and Pectin Content of Cornus jam

3-1. Experimental course

1) Sugar content setting

The fruit content of the jam presented in the Food Code should be more than 40%.

Therefore, the physical properties and content of jam were determined by adding the amount of sugar to the total amount of 100% by increasing 10% by 40% of the addition amount of corn syrup puree.

2) Pectin content setting

Pectin was used as a coagulant for making the jam, and the jam prepared by adjusting the ratio of pectin to 2 wt%, 2 wt%, and 3 wt%, respectively, was compared.

3-2. Experiment result

Fig. 9 is a table showing the content ratio of corn syrup puree and sugar in the production of noodle oil jam.

In the case of Sample 1 and Sample 2, the color quickly became dark due to a large amount of sugar, and the sample became hardened at the room temperature after being stirred like syrup. In Sample 4, the sample was not thin and not jammed.

Therefore, a ratio of 2: 1 or 3: 2 ratio of corn syrup puree to sugar is considered appropriate, and a coagulant is added to improve the physical properties.

As a result of the comparison of pectin contents, the viscosity was increased as the content of pectin was increased, and the measurement was completed. However, 3 wt.

Experimental Example 4. Maturation and maturity Puree Chromaticity analysis by mixing ratio

4-1. Experimental course

1) Observation of color according to mixing ratio of corn syrup puree

Sour milk jam was prepared according to the mixing ratio of mature fruit, puree, ripe and puree and color was observed.

At this time, when 2% by weight of pectin was added in the case of maturity and 100%, the jam was not completed and the content was increased to 3% by weight.

2) Chromaticity measurement according to mixing ratio of corn oil puree

The acidity was measured according to the mixing ratio of mature fruit, puree, ripe and puree, cooled to room temperature and the color was measured.

The chromaticity measurement was carried out in the same manner as in Experimental Example 2-1, 3).

4-2. Experiment result

10 is a table showing the result of color observation of the mozzarella jam according to the mixing ratio of the marine puree.

Ripe and purée have a dark red color and show the same color as strawberry jam, so when you want a slightly brighter color, you need a way to mix with mature.

As a result of observation, it was observed that the color becomes stronger as the blending ratio with ripe gum is higher.

11 is a table showing the result of measuring the chromaticity of the crude oil jam according to the mixing ratio of the marine puree.

As a result, the higher the ratio of lightness (L value), redness (a value), and yellowness (b value) to maturity was higher, and maturity and 100% sample were the highest.

Experimental Example 5. Sensory evaluation

5-1. Experimental course

In order to investigate the overall preference according to the mixing ratio of corn syrup, puree, mandarin and puree, 53 corolla residents who were familiar with the characteristics of corn oil were surveyed.

At this time, the experiment purpose and the sensory item were explained so that the residents could fully recognize it.

The jam was provided in a white container (25 × 25 × 10 mm) with 5 g. After one sample was evaluated, the mouth was rinsed with bottled water and the other samples were evaluated.

The scores of the preference test were rated as high as the color, flavor, taste, texture and general preference of the jam from the 7 points to the lowest 1 point.

5-2. Experiment result

FIG. 12 is a table showing the results of a survey on the overall preference of mozzarella jam according to the mixing ratio of corn oil puree.

As a result of evaluation, maturity and 100% were low.

The higher the ratio of ripeness, the higher the ranking, but the ripeness and 100% of the ripeness were significantly different.

Therefore, it was concluded that the mixing ratio of persimmon juice, puree, ripe syrup and puree was about 7: 3 in Experimental Examples 4 and 5.

Experimental Example 6. Preliminary investigation of taste and taste of pickled jam

6-1. Experimental course

According to the results of Experimental Examples 2 to 5, maturation of marine oil, puree, matured and puree were mixed at a ratio of 7: 3 to 55%, the sugar content was adjusted to 35% by weight, and 2% The color, flavor and taste of jam and the strength characteristics of sweetness, sourness and bitter taste were investigated.

6-2. Experiment result

Fig. 13 is a table showing the taste and taste intensity of mozzarella jam according to Experimental Examples 2 to 5 of the present invention.

As a result of the survey, preference of color, flavor and taste was evaluated as 5.80, 4.90 and 5.60, respectively.

The intensity of sweetness and sourness were evaluated as 4.00 and 4.50, respectively, and the bitter taste was evaluated as 2.70. As a result, sweetness, acidity and bitter taste inherent in corn oil were evaluated as a positive taste in the manufacture of jams.

Experimental Example 7. Carrageenan Experiment of adding amount

7-1. Experimental course

When pectin was added, the jam was produced but the gloss was not observed and the hysteresis appeared as the storage period became longer.

Therefore, additional coagulants, carrageenan and glucomannan, were added.

In order to prevent the jam loosening and hysteresis phenomena, glucan was fixed at 0.1% by weight in the jam preparation ratio of Experimental Example 6, and carrageenan was added thereto at 0.1, 0.2, 0.3 and 0.4% by weight, respectively.

1) Measurement of chromaticity and physical properties of crude oil jam according to the amount of carrageenan added

The chromaticity was measured in the same manner as in Experimental Example 2-1, 3), and the texture was also measured by mechanical value.

2) Textural and sensory evaluation of Sansui oil jam according to the amount of carrageenan added

In order to investigate the texture and the preference degree of the crude oil jam according to the amount of carrageenan, 10 trained personnel who majored in food science were evaluated.

The content of the evaluation was rated as 7 points from the highest 7 points to the lowest 1 point.

3) Statistical processing

The mean and standard deviation were calculated using the SPSS program. The significance test for each variable was performed by Duncan's multiple range test using ANOVA (p <0.05). It is to be noted that the statistical processing was performed in the same manner in all the experimental examples of the present invention).

7-2. Experiment result

FIG. 14 is a table showing the result of measuring the colorimetry of the crude oil jam according to the addition amount of carrageenan, and FIG. 15 is a table showing the result of measuring the physical properties of the crude oil jam according to the addition amount of carrageenan.

As a result of colorimetry, there was no significant difference in color between samples, but mechanical texture increased with hardness, elasticity and cohesiveness as the amount of carrageenan was increased.

Fig. 16 is a table showing the results of investigation on texture and taste of the crude oil jam according to the addition amount of carrageenan.

There was no statistical significance between the sample and the carrageenan. The addition of carrageenan 0.2% by weight showed the highest texture and overall acceptability of 5.20 and 5.70, respectively.

Claims

In a crude oil jam comprising corn oil puree, sugar, pectin, carrageenan and glucomannan,
The above-
55% by weight of corn syrup puree, 35% by weight of sugar, 2% by weight of pectin, 0.2% by weight of carrageenan and 0.1% by weight of glucomannan,
The above-
Wherein the puree prepared from the matured sweet potatoes and the puree prepared from the matured sweet potatoes are mixed in a ratio of 7: 3.

delete

The method according to claim 1,
The above-
Preparing mature marinated olive oil, purée, ripe and purée using the acid fermented soybean flour;
Mixing the prepared fermented marine oil with puree, ripe sour and puree;
Heating the mixed acid fermented puree;
Adding sugar and pectin to the heated fermented sour milk puree and mixing them; And
Heating the mixture, and then adding carrageenan and glucomannan. &Lt; RTI ID = 0.0 > 11. < / RTI >