KR101932589B1 - Method for producing slice fruit jam and slice fruit jam produced by the same method - Google Patents

Abstract

(A) mixing a fruit concentrate with a mashed strawberry to prepare a strawberry mixture; (b) heating the prepared strawberry mixture in step (a); (c) mixing agar flour, mung bean flour, water and vinegar to prepare a solidifying mixture; (d) heating the mixture obtained by adding the solidified mixture prepared in the step (c) to the heated strawberry mixture in the step (b); (e) heating the jam mixture to which the lemon concentrate is added to the heated mixture of step (d); And (f) pouring the heated jam mixture of step (e) into a slicing-type forming die to cool the sliced strawberry jam. The method of manufacturing a slice strawberry jam and the slice strawberry jam .

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing sliced fruit jams and a sliced fruit jam produced by the method,

(A) mixing a fruit concentrate with a mashed strawberry to prepare a strawberry mixture; (b) heating the prepared strawberry mixture in step (a); (c) mixing agar flour, mung bean flour, water and vinegar to prepare a solidifying mixture; (d) heating the mixture obtained by adding the solidified mixture prepared in the step (c) to the heated strawberry mixture in the step (b); (e) heating the jam mixture to which the lemon concentrate is added to the heated mixture of step (d); And (f) pouring the heated jam mixture of step (e) into a slicing-type forming die to cool the sliced strawberry jam. The method of manufacturing a slice strawberry jam and the slice strawberry jam .

Jam is fruit or fruit and vegetables with sugar or jelly or syrup. It is a product made by adding sugar after evaporating and concentrating moisture to such a degree that corruption caused by microorganisms can not occur in fruits and other vegetable foods. It is a highly preserved processed food containing a large amount of sugar. In order to make jam, three conditions of pectin, acid and sugar should be adjusted. If the fruit is less ripe or overcooked, the content of pectin is less and the content of pectin is ripe.

Jams are divided into jam, marmalade, and reserve depending on how they are made, even if they use the same material. Jam refers to fruit or fruit (more than 40%) added with sugar and, if necessary, pectin, and gelatinized. Marmalade refers to citrus fruit (more than 30% citrus fruit) Containing. Preserve refers to a product made by preserving the shape of the fruit before or after cutting the fruit.

Agar is a mixture of two polysaccharides: agarose and agaropectin, although their chemical properties differ depending on the type of the aid, the habitat environment and the manufacturing method. The ratio is about 70% for agarose and about 30% for agaropectin. Agarose, which is a neutral polysaccharide, has a property of enhancing its strength due to its strong property to gel, and agaropectin, which is an acidic polysaccharide, has properties of improving viscoelasticity instead of weak gelity. Components consist of 13 ~ 24% moisture, 70 ~ 85% non-nitrogen (carbohydrate), 1.5 ~ 3.0% crude protein, 0.2 ~ 0.3% ether extract, 0.5 ~ 0.8% crude fiber and 1 ~ 3% ash . The dried product absorbs about 20 times its own weight of water. When we refer to the physical properties of agar, it can be summarized into three types: coagulability - viscoelastic - water retention. Since agar has the opposite properties such as coagulation and viscoelasticity, it regulates these two properties and is used as a stabilizer, an extender, a formative agent, a thickener, an anti-drying agent, and a physical preservative. In addition, water retention is easy to store, which is advantageous for use in food for general household use. Recently, carbohydrate, which is a main component of agar, has been attracting attention as a material of low energy food because it is not digested and absorbed well.

Mungbean flour is rich in essential amino acids such as leucine, lysine, and valine, so it is good for growing and developing children. Lysine ingredient makes diuretic effect smooth and effectively discharges waste accumulated in the body. In addition, mung bean can reduce the heat of the body, vitamin C is rich in antioxidant efficacy is excellent. Grind mung bean and apply it to the skin to replenish the moisture and calm the skin with heat due to ultraviolet rays. In addition, the constant intake of mung bean cholesterol is removed to prevent hyperlipidemia and various cardiovascular diseases.

Conventional jams are often caused by hand in the use of a spoon when putting on bread, and sometimes when the lid of the jam container is opened, the lid is easily opened and there is a problem that the jam container is left with a residue.

Korean Patent No. 1242552 discloses a method for preparing strawberry jam in which a circular shape is preserved and Korean Patent No. 1584179 discloses a method for producing peach jam. This method is different from the method of producing sliced fruit jam.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and an object of the present invention is to provide a sliced fruit jam suitable for consumers' preference, which is excellent in spreadability to bread, The present invention provides a method of manufacturing a new type sliced fruit jam which is optimized for manufacturing conditions such as pretreatment, material selection, blending ratio,

In order to solve the above problems, the present invention provides a method for preparing a strawberry mixture comprising: (a) preparing a strawberry mixture by mixing a fruit concentrate with mashed strawberry; (b) heating the prepared strawberry mixture in step (a); (c) mixing agar flour, mung bean flour, water and vinegar to prepare a solidifying mixture; (d) heating the mixture obtained by adding the solidified mixture prepared in the step (c) to the heated strawberry mixture in the step (b); (e) heating the jam mixture to which the lemon concentrate is added to the heated mixture of step (d); (f) mixing the safflower powder and the fennel powder with the heated jam mixture of step (e); And (g) cooling the mixed jam mixture of step (f) by pouring the mixture into a slicing mold.

The present invention also provides a sliced strawberry jam prepared by the above method.

The slice fruit jam according to the present invention is advantageous in that it is easy to carry when each piece of slice jam is individually wrapped without leaving any residue in the hands by making a slice-shaped jam, and has hygienic effect and excellent spreadability to bread have. In addition, it has a good texture and sweet taste, and is more flavorful than conventional jams, so that it can provide more favorable jams to consumers.

1 to 3 are photographs of sliced strawberry jam prepared by the method of the present invention.

In order to achieve the object of the present invention,

(a) mixing a fruit concentrate with a mashed strawberry to prepare a strawberry mixture;

(b) heating the prepared strawberry mixture in step (a);

(c) mixing agar flour, mung bean flour, water and vinegar to prepare a solidifying mixture;

(d) heating the mixture obtained by adding the solidified mixture prepared in the step (c) to the heated strawberry mixture in the step (b);

(e) heating the jam mixture to which the lemon concentrate is added to the heated mixture of step (d);

(f) mixing the safflower powder and the fennel powder with the heated jam mixture of step (e); And

and (g) cooling the mixed jam mixture of step (f) by pouring it into a slicing mold.

In the method for producing a sliced strawberry jam according to the present invention, the fruit concentrate of step (a) may be one or more fruit concentrate selected from the group consisting of a concentrate of an apple, a concentrate of an apple, and a concentrate of a grape. The fruit concentrate may be prepared by filtering a fruit juice obtained by juicing a fruit with a juicer, and then concentrating the fruit juice to 55-65 brix using a vacuum concentrator. However, the present invention is not limited thereto. When the jam was prepared using the fruit concentrate as described above, it was possible to produce a natural sweet fruit without natural artificial sweetness, and it was possible to produce a jam containing a fruit-derived useful ingredient as a conventional sugar replacer and having improved taste .

Generally, jams are made by adding sugar, which can make large quantities at low prices, but sugar tends to be perceived as bad by consumers when they think. In a preliminary experiment, the present inventors have found that in a preliminary experiment, a fruit concentrate is used in comparison with preparing a slice jam using a sugar such as sugar, raw sugar, alululose, stevia, aspartame, fructooligosaccharide, fruit juice containing commercial sugar and saccharin It was confirmed that the production of slice jams is more preferred because the degree of preference is improved.

In addition, in the method for producing sliced strawberry jam of the present invention, the agar powder and the mung bean flour in the step (c) are necessary for the jam to form a gel and solidify. In the preliminary experiment, Mixed use of agar flour and mung bean flour alone or in combination with other coagulants such as konjac flour, gelatin, alginic acid and calcium lactate, as compared to using a jam with better breading, soft texture and taste . In addition, the above-mentioned mung bean flour prevents dehydration of agar and enhances the taste of slice jam. When the mung bean flour is used without using agar flour, the jam is not hardened, so it is mixed with agar flour desirable. In addition, in step (c), vinegar is added to remove agar powder and mung bean flour. The addition of water serves to supply the necessary moisture for the gelation of agar powder and mung bean flour.

In addition, in the method for producing sliced strawberry jam of the present invention, the lemon concentrate of step (e) acts as a preservative for preventing browning of jams and preservatives.

In addition, in the process for producing a sliced strawberry jam according to the present invention, the safflower powder and the safflower powder of step (f) are preferably dried in a hot-air dryer at a temperature of 36 to 44 ° C in a moisture content of 6 to 8% v / w), and more preferably, the safflower and the dill flower are placed in a hot air drier, dried at 40 ° C. until the moisture content reaches 7% (v / w), and then pulverized The flavor of the jam could be further enhanced by adding the edible flower powder of the above kind.

The method for producing a sliced strawberry jam according to the present invention, more specifically,

(a) preparing a strawberry mixture by mixing 260 to 340 g of crushed strawberry with 260 to 340 mL of fruit concentrate;

(b) heating the prepared strawberry mixture at 80 to 120 ° C for 10 to 15 minutes;

(c) preparing a solidified mixture by mixing 6.25 to 7.5 g of agar powder, 4.5 to 5.5 g of mung bean powder, 45 to 55 mL of water and 0.6 to 1.0 mL of vinegar;

(d) heating the mixture obtained by adding the solidified mixture prepared in step (c) to the heated strawberry mixture in step (b) at 80 to 120 ° C for 1 to 2 minutes;

(e) heating the jam mixture prepared by adding 1.25 to 2.5 mL of lemon concentrate to the heated mixture in step (d) at 80 to 120 ° C for 15 to 25 seconds;

(f) mixing 0.4 to 0.6 g of safflower powder and 0.4 to 0.6 g of safflower powder in the heated jam mixture of step (e); And

(g) cooling the mixed jam mixture of step (f) by pouring the mixture into a slicing mold,

More specifically,

(a) preparing a strawberry mixture by mixing 300 mL of fruit concentrate with 300 g of crushed strawberry;

(b) heating the prepared strawberry mixture at 80 to 120 ° C for 10 to 15 minutes;

(c) preparing a solidified mixture by mixing agar powder 6.25 ~ 7.5 g, mung bean powder 5 g, water 50 mL and vinegar 0.6 ~ 1.0 mL;

(d) heating a mixture of the heated strawberry mixture prepared in step (b) and the solidified mixture prepared in step (c), at 80 to 120 ° C for 1 minute;

(e) heating the jam mixture to which 1.25 to 2.5 mL of the lemon concentrate has been added at 80 to 120 DEG C for 20 seconds to the heated mixture of step (d);

(f) mixing 0.5 g of a safflower powder and 0.5 g of a safflower powder in the heated jam mixture of step (e); And

(g) cooling the mixed jam mixture of step (f) by pouring it into a slice-shaped forming mold.

In the method of manufacturing slice strawberry jam according to the present invention, it is possible to manufacture a slice jam through the above-mentioned manufacturing step, because it has excellent elasticity and texture of the jam, and the taste and flavor of the strawberry and the parts are well combined.

In addition, in the process for producing a slice strawberry jam according to the present invention, the blending ratio of the above materials is determined in consideration of the physical properties, taste, and flavor of the final product, , And it was possible to produce a jam having an excellent sugar content and excellent flavor.

The present invention also provides a sliced strawberry jam prepared by the above method. The jam of the present invention may include at least one fruit selected from the group consisting of apple, blueberry, grape, mandarin, kiwi, pineapple, apricot, peach, persimmon, pear, mulberry, Do not.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are illustrative of the present invention, and the content of the present invention is not limited to the following Production Examples and Examples.

Manufacturing example  1: Sliced strawberry jam

(a) White-faced flower ( Althaea rosea , part: flower) and Dianthus chinensis L., part: flower) were each placed in a hot-air dryer, dried at 7O < 0 > C until the moisture content reached 7% (v / w) and pulverized to prepare a safflower powder and a safflower powder.

(b) Remove the nipples and mix 300 mL of lumpy crushed strawberry with 300 mL of fruit concentrate (pear concentrate, apple concentrate or grape concentrate) to prepare a strawberry mixture.

(c) The prepared strawberry mixture prepared in step (b) was heated at 80 to 120 ° C for 10 to 15 minutes.

(d) Mix agar powder (6.25 ~ 7.5 g), mung bean powder (5 g of mung bean roasted at 180 ℃ for 15 min), cold broth (50 mL) and vinegar (ottogi apple vinegar) Were prepared.

(e) The mixture of the heated strawberry mixture obtained in step (c), to which the solidification mixture prepared in step (d) has been added, is heated at 80 to 120 ° C for 1 minute.

(f) A jam mixture to which 1.25 to 2.5 mL of a lemon juice concentrate is added to the heated mixture in step (e) is heated at 80 to 120 ° C for 20 seconds.

(g) 0.5 g of a safflower powder and 0.5 g of a safflower powder were mixed with the heated jam mixture of the step (f).

(h) The mixed jam mixture of step (f) was poured into a slicing mold (8 to 9 mm in width, 8 to 9 mm in length, 0.3 to 0.5 mm in thickness)

The blending ratio of the slice-jam material of Production Example 1 Material type Fruit concentrate type Concentrate Apple concentrate Grape concentrate Strawberry 300 g 300 g 300 g Fruit concentrate 300 mL 300 mL 300 mL Agar powder 6.25 g 6.25 g 7.5 g Mung bean powder 5 g 5 g 5 g water 50 mL 50 mL 50 mL vinegar 1 mL 0.6 mL 0.6 mL Lemon concentrate 2.5 mL 1.25 mL 1.25 mL Safflower powder 0.5 g 0.5 g 0.5 g Fennel powder 0.5 g 0.5 g 0.5 g

Comparative Example  1: Sliced strawberry jam

The sliced strawberry jam was prepared in the same manner as in Preparation Example 1 except that apple concentrate was used as a fruit concentrate in step (b), and 11.25 g of agar powder was used in step (d) .

Comparative Example  2: Sliced strawberry jam

Slice strawberry jam was prepared in the same manner as in Preparation Example 1 except that apple concentrate was used as a fruit concentrate in step (b), 11.25 g of gelatin was used in step (d) without using agar powder and mung bean flour, Strawberry jam.

Example  1: Sensory evaluation of sliced strawberry jam according to type of coagulant

Sliced strawberry jams of Preparation Example 1 and Comparative Examples 1 and 2 were prepared with different types of coagulants and subjected to sensory evaluation. The sensory evaluation was carried out on 50 people from 20 to 40 years old. The slices were jammed on the bread, and the taste, flavor, texture and overall acceptability were evaluated by the 5 - point scale method: 1: poor, 2: slightly worse , 3: normal, 4: a little good, 5: good.

Sensory Evaluation of Sliced Strawberry Jam According to Types of Coagulants Type of jam incense flavor Texture Overall likelihood Production Example 1 4.10 4.14 4.34 4.26 Comparative Example 1 4.08 3.84 3.96 3.92 Comparative Example 2 4.05 3.70 4.02 3.98

As a result, as shown in Table 2, there was no significant difference in preference to flavor, but slice jam of Preparation Example 1 showed the highest score in taste, texture, and overall acceptability.

Thus, as in Preparation Example 1, the coagulant mixed with agar powder and mung bean flour was used to make slices of strawberry jam, which had better texture and elasticity and had better flavor and higher scores. Further, when gelatin is used as a coagulant in the manufacture of jams, there is a problem that the elasticity is too strong and the spreadability is poor.

Example  2: Sensory evaluation of slice strawberry jam according to ingredients ratio

In order to optimize the ingredients ratio of slice strawberry jam, sensory evaluation was carried out with slice strawberry jam according to the type of ingredients and blending ratio. Specifically, the slice jam was prepared by the method of Preparation Example 1, and sliced strawberry jam was prepared by blending the ingredients at the blending ratios shown in Table 3 below. The sensory test was carried out on 50 to 50 people, Flavor, texture and overall acceptability were assessed by the five-point scale method: 1: bad, 2: slightly bad, 3: moderate, 4: slightly better, 5: good.

Strawberry Slice Jam Mixing Ratio Material type Production Example 1 Comparative Example 3 Comparative Example 4 Strawberry 300 g 300 g 300 g Apple concentrate 300 mL 250 mL 300 mL Agar powder 6.25 g 3.25 g 8.25 g Mung bean powder 5 g 8 g 3 g water 50 mL 100 mL 50 mL vinegar 0.6 mL 1.2 mL 0.6 mL Lemon concentrate 1.25 mL 0.65 mL 1.25 mL Safflower powder 0.5 g 0.8 g - Fennel powder 0.5 g 0.2 g - Rose flower powder - - 1 g

As a result, as can be seen from Table 4, the strawberry slice jam prepared at the blending ratio of the preparation example 1, compared to the comparative example 3 and the comparative example 4, High score. In addition, as compared with the case of adding rose flower powder as in Comparative Example 4, the slice jam produced by adding the safflower powder and the fennel powder as in Production Example 1 showed a higher preference, It was confirmed that it is most preferable to prepare jams.

Sensory evaluation of slice jam according to ingredients ratio Type of jam incense flavor Texture Overall likelihood Production Example 1 4.10 4.14 4.34 4.26 Comparative Example 3 4.04 3.92 4.14 3.85 Comparative Example 4 3.84 3.74 4.08 3.76

Claims (4)

(a) preparing a strawberry mixture by mixing 260-340 g of mashed strawberry with 260-340 mL of at least one 55-65 brix fruit concentrate selected from the group consisting of a concentrate, an apple concentrate and a grape concentrate;
(b) heating the prepared strawberry mixture at 80 to 120 ° C for 10 to 15 minutes;
(c) preparing a solidified mixture by mixing 6.25 to 7.5 g of agar powder, 4.5 to 5.5 g of mung bean powder, 45 to 55 mL of water and 0.6 to 1.0 mL of vinegar;
(d) heating the mixture obtained by adding the solidified mixture prepared in step (c) to the heated strawberry mixture in step (b) at 80 to 120 ° C for 1 to 2 minutes;
(e) heating the jam mixture prepared by adding 1.25 to 2.5 g of lemon concentrate to the heated mixture in step (d) at 80 to 120 ° C for 15 to 25 seconds;
(f) The safflower and the foliar flower are respectively placed in a hot-air dryer and dried at 36 to 44 ° C until the water content reaches 6 to 8% (v / w) and then pulverized to prepare a safflower powder and a safflower powder. Mixing 0.4 to 0.6 g of the above-prepared safflower powder and 0.4 to 0.6 g of the safflower powder; And
(g) cooling the mixed jam mixture of step (f) by pouring the blended jam mixture into a slicing mold. delete delete delete

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