KR101890930B1 - Method for Preparing of Jam Using Green Tea - Google Patents

Abstract

The present invention provides a method for preparing jam using green tea comprising the steps of: (a) preparing a whole milk powder solution by adding 2 to 4 parts by weight of water to the whole powdered milk powder and stirring; (b) mixing the oligosaccharide with the whole milk powdered solution of step (a) and concentrating the oligosaccharide at 70-75 ° C to prepare a whole milk powder concentrate; (c) adding 2 to 4 parts by weight of water to the green tea powder and stirring to prepare a green tea solution; And (d) mixing the powdered milk powder concentrate of step (d) with the green tea solution of step (c) and concentrating the mixture at 70-75 ° C.
The green tea jam prepared by the method of the present invention retains the color of the green tea without any browning phenomenon, minimizes the loss of the functional ingredient, and has a soft texture and a clear taste of the green tea.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for preparing green tea,

The present invention relates to a method for producing a jam using green tea and a green tea jam prepared by the method.

In recent years, the increase in national income and quality of life have increased the tendency of consumers to pursue healthy eating habits. On the other hand, the tendency to pursue easy eating habits has increased in order to save time.

As a result, food culture based on bread has been established, and consumption of jam made with good materials with bread is also increasing.

In general, jam is made by pouring sugar into pectin and fruit with high organic acid concentration and heating it. Jam is a viscous food that is eaten with butter on bread such as toast or roll. It is used to evaporate and concentrate moisture to such an extent that microbial decay can not occur in fruits or vegetables. It is a product made by adding sugar after. Because of the high amount of sugar in the jam, the osmotic pressure increases and the growth of the microorganism is inhibited.

Since jam is a food, it is basically necessary to satisfy consumers' preference in order to be distributed and sold. The color of jam should be the color of original raw material without adding pigment separately, and it should be able to promote consumer's appetite . In addition, the jamming resistance of the jam should be considered in terms of hardness, elasticity, cohesion, etc., and it is not preferable that the jam is hardened or hardened so that the jam is hard to flow or is too thin. And the taste and flavor of jam should be able to enjoy the taste and flavor inherent in the raw material, because the content of the raw material is more than the additive.

Many of the jams currently on the market are fruit jams. Many fruits such as strawberries, apples, pears, figs, grapes, blueberries, oranges, mangoes, omija and pomegranates are used, The research on the jam produced by using this method is insufficient.

On the other hand, green tea is produced by inactivation of oxidizing enzyme present in green tea leaf by using shoots or leaves of Camellia Sinensis from Camellia sinensis, As the pharmacological mechanism of the various ingredients in green tea has been gradually discovered, its value has been recognized by the general public. Especially, the antioxidative, antitumor, blood cholesterol lowering, anti-aging, heavy metal detoxifying, tooth decay prevention and bad breath removal effects of polyphenol, which is the main component of green tea, are widely known and used by consumers It is one of the types of cars that are available.

As a technology related to a method for manufacturing jams using green tea, Patent Registration No. 10-0557896, entitled " Method for producing green tea and green tea powder ", discloses a method for manufacturing jams using green tea component and soybean component . However, the above-mentioned patent has a disadvantage in that the browning of the green tea occurs at the step of heating the green tea powder, resulting in deterioration of the merchantability and loss of useful components contained in the green tea.

As a result of intensive researches to prevent the browning of green tea jam and prevent the disappearance of useful components of green tea, the present inventors have found that the green tea solution is mixed with the powdered milk powder concentrate and heated at a temperature of 70-75 ° C The present inventors have accomplished the present invention by confirming the effect of preventing browning and minimizing the loss of functional ingredients while eliminating the sweet taste of the green tea and the whiteness of the green tea, thereby greatly improving the overall preference of the green tea jam.

Accordingly, it is an object of the present invention to provide a method for manufacturing green tea jam using a green tea having a reduced browning, a reduced loss of a functional ingredient, a smooth texture, and a whitish taste of the green tea.

Another object of the present invention is to provide a green tea jam produced by the above-described method of the present invention.

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

According to one aspect of the present invention, there is provided a method for preparing a jam using green tea comprising the steps of: (a) preparing a whole milk powder solution by adding 2 to 4 parts by weight of water to a whole milk powder, ; (b) mixing the oligosaccharide with the whole milk powdered solution of step (a) and concentrating the oligosaccharide at 70-75 ° C to prepare a whole milk powder concentrate; (c) adding 2 to 4 parts by weight of water to the green tea powder and stirring to prepare a green tea solution; And (d) mixing the powdered milk powder concentrate of step (d) with the green tea solution of step (c) and concentrating the mixture at 70-75 ° C.

In the method for manufacturing a jam using green tea according to the present invention, the whole milk powder solution and the oligosaccharide of step (b) are mixed at a weight ratio of 1: 0.8-1.2, and the whole milk powder concentrate of step (d) ) Green tea solution is mixed at a weight ratio of 1: 0.25-0.35.

In the method of manufacturing a jam using green tea according to the present invention, the primary concentration and the secondary concentration are performed at a pressure of 0.4 to 0.8 atm for 25 minutes to 35 minutes, and the sugar content of the jam is 67 to 73 Bricks do.

In the method of manufacturing a jam using green tea according to the present invention, the green tea powder of step (c) has a size of 3000 mesh to 5000 mesh.

In the method of manufacturing a jam using green tea according to the present invention, citric acid is further mixed at a ratio of 0.1 to 3% of the total weight in the mixing process of the step (d) and then subjected to secondary concentration.

According to another aspect of the present invention, there is provided a green tea jam produced by the method of manufacturing a green tea jam.

The present inventors have sought to develop a method for producing jams using green tea with excellent stability and functionality without using sugar and food additives. As a result, the browning of the green tea and the disappearance of the functional ingredient were minimized, and the softness and texture of the green tea were also removed, thereby improving the overall preference.

Hereinafter, the method of the present invention for producing a green tea jam using green tea will be described step by step as follows:

(a) preparing a whole milk powder solution

First, in the method of the present invention, 2 to 4 parts by weight of water is added to powdered milk powder and stirred to prepare a powdered milk solution.

In the present invention, the term 'whole milk powder' means 'powder made by drying without adding any additives to milk', and when the water is poured, a reducing flow channel can be used, which is reduced to milk. The whole milk powder contains 495 kcal of calories, 38 g of carbohydrates, 27 g of fat, 25 g of protein, 950 mg of calcium and 420 mg of sodium per 100 g of protein, nutrients such as milk fat and carbohydrate. The crude oil was standardized as whole milk powder and homogenized (3000 psi), sterilized at 90 ° C for 3 minutes, concentrated, preheated at 71 ° C, spray dried through a high pressure pump (2500psi) to make 2-4% It can be cooled and powdered. In the present invention, any powdered milk sold in the market can be used as the powdered milk powder.

The whole powdered milk powder is prepared as a powdered milk solution by adding about 2 to 4 times the weight of water and sufficiently stirring for at least 20 minutes. The water used herein may be water at 70 to 75 ° C. The preparation of the whole milk powder solution by sufficiently stirring the whole milk powder in hot water at 70 to 75 ° C for at least 20 minutes prevents the aggregation of the powdered milk powder and the hardness, elasticity and cohesiveness of the jam produced in the subsequent concentration step It is important to make it even.

(b) a step of preparing a whole milk powder concentrate

Then, the method of the present invention includes a step of mixing the oligosaccharide into the whole milk powder solution and first concentrating at 70-75 DEG C to prepare a whole milk powder concentrate.

The term ' oligosaccharide ' of the present invention means a sugar formed by dehydration condensation of several monosaccharides with a glycosidic bond, and is a water-soluble crystalline substance having sweetness. Conventional sweeteners such as sugar and maltose belong to this category, but in the present invention, oligosaccharides are used for the purpose of improving their health disadvantages.

Oligosaccharides that have been developed and used industrially are generally functionally and difficult to metabolize in the body, and have low calorie properties and have an advantage in preventing tooth decay and have functions similar to those of dietary fibers that are used as growth factors for enteric bacteria . In terms of physical properties, it has characteristics such as low sweetness, non-bioactivity, moisturizing property, hygroscopic property, permeability, refreshing feeling, prevention of discoloration, reinforcement of richness, Since the physical properties are significantly different from those of dietary fibers having similar functions, they are not polymeric substances, and thus the physical properties and texture are not greatly changed even when they are added to foods.

Examples of oligosaccharides used in the present invention include fructooligosaccharides, galactooligosaccharides, maltooligosaccharides, and soy oligosaccharides. The type of oligosaccharide used in the method for preparing green tea jams of the present invention is not particularly limited.

The whole milk powder solution and the oligosaccharide may be mixed in a weight ratio of 1: 0.6-1.4, preferably 1: 0.8-1.2, and most preferably 1: 1. When mixed at the above ratio, viscosity, elasticity, and cohesiveness of the prepared powdery milk powdered milk concentrate can be maintained, thereby facilitating the mixing reaction with the green tea solution at a later stage.

Also, in the process of producing the concentrate, the concentration is performed at a relatively low temperature of 70-75 ° C, preferably at 0.4-0.8 atm for 25-35 minutes. In the case of performing the concentration process under the low-temperature and low-pressure conditions as described above, evaporation of water is promoted, oxidization of the lipid component contained in the whole milk powder is minimized, mixing of the whole milk powder and the oligosaccharide is promoted, The concentrate is activated, and mixing with the green tea solution at a later stage is easy.

(c) preparing green tea solution

Next, the method of the present invention includes the step of adding 2 to 4 parts by weight of water to the green tea powder and stirring to prepare a green tea solution.

The term " green tea solution " in the present invention means a solution in which water is added to green tea powder to sufficiently dissolve the green tea, and the green tea is preferably powdered immediately after harvesting. In the examples of the present invention, green tea harvested by shading cultivation was dried and used.

It is preferable that the green tea powder is pulverized at a low temperature of -50 ° C to -30 ° C. When the pulverization process is performed at a low temperature as described above, oxidation of the green tea powder is prevented, It is possible to prevent an undesirable phenomenon.

The green tea solution should use a solution in which the green tea powder is sufficiently homogeneously dissolved. When 2 to 4 times by weight water is added to the green tea powder and sufficiently stirred, a homogenized green tea solution can be prepared. On the contrary, when the green tea powder is formed into a compact by the agglomeration of the green tea powder, these lumps become larger in the thickening step, thereby hindering the viscosity and elasticity of the green tea jam produced.

Accordingly, in the step of preparing the green tea solution, it is preferable that the green tea powder is injected in a stepwise manner by filtering the green tea powder into the mixing machine, and it is preferable to prepare the green tea solution while sufficiently stirring using a stirrer or the like.

According to another embodiment of the present invention, the green tea powder used in the present invention is preferably a green tea powder having a size of 3000 mesh to 5000 mesh. When the green tea powder of the above-mentioned size is used, And the homogeneity of the green tea jam can be improved. Thus, the physical properties such as viscosity and elasticity of the green tea jam can be improved.

(d) mixing and concentrating the whole milk powder concentrate with the green tea solution

Next, the step of mixing the powdery milk concentrate of step (d) and the green tea solution of step (c) is followed by secondary concentration at 70-75 ° C.

The whole milk powder concentrate and the green tea solution may be mixed at a weight ratio of 1: 0.2-0.4, preferably 1: 0.25-0.35, and most preferably 1: 0.3. . And the water is evaporated through the concentration process and the sugar content of the green tea jam is increased. The final sugar content of the green tea jam through the thickening process becomes 67 to 73 Bricks. When the sugar content is in the above range, the green tea jam can be maximally improved in functionality, and the hardness, elasticity and cohesiveness of the jam can be optimized.

Also, the concentration is preferably carried out at a relatively low temperature of 70 to 75 DEG C, and can be carried out at a pressure of 0.4 to 0.8 at 25 to 35 minutes. When the concentration process is performed at a relatively low temperature under the above-described relatively low temperature, evaporation of water is promoted, oxidation of functional components such as polyphenols contained in rust is minimized, browning of the green tea is inhibited, It is possible to promote the mixing with the milk powder concentrate.

In addition, through the above-mentioned concentration process, the oxidizing enzyme in the green tea leaves is inactivated, and the oxidation by the fat component contained in the whole milk powder concentrate causes a large amount of antioxidant component . Therefore, the green tea jam produced by the method of the present invention minimizes the oxidation phenomenon.

According to another embodiment of the present invention, the citric acid is further mixed at a ratio of 0.1 to 3% of the total weight in the step of mixing the green tea solution of step (d) and the green tea solution of step (c) The process of concentration of the liquid can be performed.

The citric acid used in the present invention may be citric acid present in a free state in seeds or juices of various plants. The citric acid may be citric acid prepared by a surface fermentation process using a fungus Aspergillus niger or a submerged fermentation process. In the production process of citric acid, molasses is used as a source of sugar-containing raw materials, and various centrifuges such as a nozzle type centrifuge, an automatic discharge type centrifuge, and a decanter are utilized.

The citric acid enhances the taste by adding a sour and refreshing taste to the green tea jam, plays a role of controlling the acidity, inhibits decay caused by the invasion of germs, improves the antimicrobial effect and prolongs the storage period, It softens the physical properties and prevents hardening or hardening.

According to another aspect of the present invention, there is provided a green tea jam prepared by the above-described method of the present invention.

Since the green tea jam of the present invention is produced by the method of the present invention described above, the description common to both of them is omitted in order to avoid excessive complexity of the specification according to the repeating substrate.

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

(a) The present invention provides a method for preparing green tea jams using green tea, whole milk powder, and oligosaccharides.

(b) a process for preparing green tea jams under relatively low-temperature and low-pressure conditions using a whole milk powder concentrate using whole milk powder and oligosaccharide, unlike the conventional method for preparing jams by adding and heating sugar.

(c) The green tea jam prepared by the method of the present invention retains the color of the green tea as it is without browning phenomenon, minimizes loss of the functional ingredient, has a soft texture and eliminates the whitish taste of the green tea, thereby greatly improving the overall preference.

1 is a photograph showing a green tea jam manufactured according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example

Example 1: Preparation of green tea jam

1.2 kg of green tea leaves, 2 kg of powdered milk, 7.5 kg of oligosaccharide and 10 L of water were prepared. First, 6 kg of water at 72 DEG C was added to 2 kg of powdered milk and stirred for about 35 minutes to prepare a powdered milk solution. To the whole milk powder solution, 7.5 kg of oligosaccharide was added, and the mixture was concentrated at 72 ° C under a reduced pressure of 0.6 atm for 30 minutes while being stirred to prepare a whole milk powder concentrate.

On the other hand, the green tea solution was prepared by shredding 1.2 kg of dried green tea leaves produced by shading cultivation at Dodam Farm with a grinder (equipment model, manufacturer) at -30 캜 to prepare green tea powder having a powder size of 4000 mesh, The mixture was slowly added to 4 L of water and stirred with a stirrer to prepare a green tea solution.

The prepared whole milk powder concentrate and the green tea solution were mixed and then subjected to second concentration by continuously stirring at 72 ° C and 0.6 atm for 30 minutes to prepare a final green tea jam having a sugar content of 72 Bricks.

Example 2: Preparation of green tea jam

Green tea jams were prepared using the same method as in Example 1 except that 250 g of citric acid was added in the second concentration step to prepare green tea jams.

Comparative Example 1: Preparation of jam

6 kg of sugar was added to the green tea solution of Example 1 and boiled for 30 minutes to prepare a jam.

Comparative Example 2: Preparation of jam

Green tea jams were prepared using the same method as in Example 1 except that the green tea jams were prepared by concentrating at 1 atm and 76 ° C in the second concentration step.

Experimental Example 1: Sensitivity test

The sensory changes of the jams of the above Examples and Comparative Examples were examined. Survey items were examined for color, bitter taste, sweetness, soft texture and overall acceptability.

The temperature of all the samples used for the sensory evaluation was set to be room temperature, 20 ml of the jam was put into the mouth, the oral skin was stimulated evenly and then spit out. After the evaluation of one sample was completed, the mouth was washed with water and after 10 minutes The following samples were evaluated. The sensory evaluation staff consisted of 10 panel members who were trained on basic taste and flavor evaluation. The score was 9 in order of strong taste, 1 point of no taste, , And the color was evaluated as the higher the green color of green tea was. The average value of the sensory evaluation is summarized in Table 1 below.

sample color flavor incense soft Texture Overall likelihood A bitter taste sweetness Example 1 9 One 7 9 8 9 Example 2 9 One 7 9 8 9 Comparative Example 1 One 8 8 4 6 4 Comparative Example 2 6 7 5 5 6 5

As can be seen from Table 1, the green tea jams of Examples 1 and 2 prepared by the method of the present invention retained the intense green color and intrinsic fragrance inherent in green tea. It was also found that the jam of Example 1 suppressed the pungent taste inherent to green tea, the sweet taste was somewhat suppressed, and the smooth texture was maintained, and the overall preference was increased as compared with Comparative Examples 1 and 2. In the jam of Example 2, sour taste by the addition of citric acid was added, and it was found that the jam had an overall rich taste.

In the case of the ordinary jam, it was found that the sugar content was 50 to 60% or more, but in the case of the examples, sweetness was maintained to some extent even when the oligosaccharide was used without adding sugar.

On the other hand, in the green tea jam prepared by the conventional method of Comparative Example 1, the browning change phenomenon proceeded, and the color of the green tea was lost to the inherent color of the green tea and the inherent fragrance of the green tea was lost.

In addition, in the case of the green tea jam of Comparative Example 2 in which the second concentration was carried out under the condition of 76 캜, the caramelization of the jam started to proceed, and browning began to proceed, and the taste, .

Experimental Example 2: Antioxidant effect

(Sang S et al., J. Agric. Food Chem. 50 (8), p2459-2463, 2002) using the reducing power of DPPH (1,1-diphenyl-2-picrylhydrazyl, Sigma, USA) , The antioxidant activity of green tea jam according to the present invention was measured.

The green tea jam ethanol extract (250 μg / ml) and the green tea solution ethanol extract (250 μg / ml) dissolved in 180 μl of a 0.2 mM DPPH solution dissolved in methanol and 20 μl of distilled water were added to 96-well microplates, After incubation for 30 minutes, the amount of reduced DPPH was measured by measuring the absorbance at 520 nm using a spectrophotometer (Precision Microplate Reader, Molecular Devices, VersaMax). The experiment was repeated three times.

As a result, the green tea jam sample showed 26% DPPH radical scavenging ability and the green tea solution showed 82% DPPH radical scavenging ability.

Since green tea jam is a mixture of green tea powder and whole milk powder concentrate at a ratio of 0.25-0.35: 1, considering that the content of green tea powder contained in green tea jam is 30% of that of green tea solution, And that the antioxidant component of the extract was almost completely destroyed.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (6)

(a) adding 2 to 4 parts by weight of water to the whole powdered milk powder and stirring to prepare a whole milk powdered solution;
(b) mixing the oligosaccharide with the whole milk powdered solution of step (a) and concentrating the oligosaccharide at 70-75 ° C to prepare a whole milk powder concentrate;
(c) adding 2 to 4 parts by weight of water to the green tea powder and stirring to prepare a green tea solution; And
(d) mixing the powdered milk powder concentrate of step (b) with the green tea solution of step (c) and concentrating the mixture at 70-75 ° C,
Wherein the whole milk powder solution and the oligosaccharide of step (b) are mixed at a weight ratio of 1: 0.8-1.2, and the green tea solution of step (b) and green tea solution of step (c) are mixed at a weight ratio of 1: 0.25-0.35 By weight,
Wherein said primary concentration and said secondary concentration are carried out at a pressure of 0.4 to 0.8 atmospheres for 25 minutes to 35 minutes and the sugar content of the jam is 67 to 73 Bricks,
Wherein the green tea powder of step (c) has a size of 3000 mesh to 5000 mesh.
Method for manufacturing jam using green tea.
delete delete delete The method according to claim 1, wherein citric acid is further mixed at a ratio of 0.1 to 3% of the total weight in the mixing step of step (d), followed by secondary concentration. A green tea jam produced by the method of any one of claims 1 to 5.

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