KR101940457B1 - Methood for producing rice jam without adding sugar and rice jam produced by the same method - Google Patents
Methood for producing rice jam without adding sugar and rice jam produced by the same method Download PDFInfo
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- KR101940457B1 KR101940457B1 KR1020180096579A KR20180096579A KR101940457B1 KR 101940457 B1 KR101940457 B1 KR 101940457B1 KR 1020180096579 A KR1020180096579 A KR 1020180096579A KR 20180096579 A KR20180096579 A KR 20180096579A KR 101940457 B1 KR101940457 B1 KR 101940457B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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Abstract
Description
본 발명은 (a) 찹쌀을 물에 불리고 습식분쇄하여 찹쌀가루를 준비하는 단계; (b) 엿기름에 물을 넣고 방치하는 단계; (c) 상기 (b)단계의 방치한 엿기름 물에 물과 상기 (a)단계의 준비한 찹쌀가루를 첨가한 후 당화시키는 단계; 및 (d) 상기 (c)단계의 당화시킨 당화물을 농축하여 침전된 침전물을 건져내는 단계를 포함하여 제조하는 것을 특징으로 하는 쌀잼의 제조방법 및 상기 방법으로 제조된 쌀잼에 관한 것이다.(A) preparing glutinous rice flour by wet pulverizing glutinous rice with water; (b) placing the malt in water and allowing it to stand; (c) adding water and the glutinous rice powder prepared in the step (a) to the fermented malt waste of step (b) and saccharifying the same; And (d) concentrating the saccharified saccharide of step (c) to recover the precipitated precipitate. The present invention also relates to a method of producing rice jam and a rice jam produced by the method.
잼(jam)은 과일에 다량의 설탕을 넣고 끓여서 조린 점성이 강한 것으로 고농도의 당분이 미생물의 성장발육을 저지하여 장기간 보존이 가능한 식품이다. 예전 유럽에서는 과일이 귀했던 겨울을 위한 저장식품으로서 주부들이 가정에서 잼을 만들어 섭취하였다. 산업이 발전하면서 통조림과 병조림과 같은 저장기술의 발달로 인해 잼의 보관이 용이해지면서 잼은 상품으로 널리 보급되어 현재에는 전 세계적으로 토스트나 롤(roll) 같은 빵에 버터와 함께 발라서 간식이나 간단한 식사대용에 이용되고 있다. 식품산업이 발전하면서 잼 역시 다양한 기능성을 지닌 잼에 대한 연구가 이루어지고 있다. 그러나 잼은 설탕을 많이 첨가하기 때문에 열량이 높고 매우 달아 건강에 유익하지 않은 면도 지니고 있다.Jam (jam) is a boiled food with a lot of sugar in a large amount of sugar boiled and boiled, high-density sugar is a food that can prevent the growth and development of microorganisms can be preserved for a long time. In Europe, housewives made jams in their homes as a food for winter when fruits were used. As the industry developed, jam storage became easier due to the development of storage technologies such as canning and bottling, jams became widespread as a commodity, and nowadays it is applied to breads such as toast and roll around the world, It is used for meal substitution. As the food industry develops, there is also research on jams with various functionalities. However, jam is high in calories because it adds a lot of sugar, and it has a lot of weight and is not good for health.
현재 시중에서 판매되는 잼은 딸기, 포도 등 과육을 원료로 한 잼이 주로 판매되고 있다. 하지만 과일을 주원료로 한 잼만 지속적으로 소비자들에게 공급하기에는 소비자들의 선택의 폭이 좁아 소비자들의 욕구를 충족시키지 못하는 문제점이 있다.Currently, jams sold on the market are mainly made of strawberries, grapes and pulp. However, there is a problem in that only the jam based on the fruit is continuously supplied to the consumers, the consumer's choice is narrow and the consumer's desire is not satisfied.
쌀은 에너지원으로 필수 식품이며, 당질(탄수화물), 단백질, 지질, 무기질, 비타민 등 많은 영양소가 들어 있다. 단백질은 6~7%로 밀보다 함유량이 적으나, 콩과 함께 양질의 단백질로 질적인 면에서는 훨씬 우수하다. 쌀에 함유된 지질은 쌀겨 층이나 배아에 분포되어 있는데, 현미의 경우 2~3%, 백미의 경우는 0.5% 내외이며, 올레산(oleic acid), 리놀레산(linoleic acid) 및 팔미트산(palmitic acid) 등의 불포화 지방산으로 구성되어 있다. 또한, 쌀은 비타민 B와 E, 식이섬유 및 마그네슘 등을 함유하고 있으며, 무기질로서는 인이 많이 함유되어 있다.Rice is an essential energy source and contains many nutrients such as carbohydrates, proteins, lipids, minerals and vitamins. Protein is 6 to 7% less than wheat, but it is a good quality protein with soybeans and is much better in terms of quality. The lipids contained in the rice are distributed in the rice bran layer or the embryo. It is 2 ~ 3% in the brown rice and 0.5% in the white rice, and oleic acid, linoleic acid and palmitic acid ) And other unsaturated fatty acids. Rice also contains vitamins B and E, dietary fiber, and magnesium, and contains a large amount of phosphorus as an inorganic substance.
최근에는 기능성 식품에 관한 관심이 증가하면서, 소비자의 다양한 욕구를 충족시킬 수 있고 쉽게 접근할 수 있는 다양한 형태의 쌀 가공식품의 개발이 요구되고 있다.In recent years, interest in functional foods has increased, and it is required to develop various types of rice processed food which can satisfy various needs of consumers and can be easily accessed.
한국등록특허 제1288418호에는 볶은 쌀에 물을 첨가한 후 가열 및 분쇄하고 여기에 당, 산, 솔비톨 등의 첨가물을 첨가한 후 가열하여 제조하는 것을 특징으로 하는 쌀잼의 제조방법이 개시되어 있고, 한국등록특허 제1338093호에는 지은 밥에 엿기름을 혼합한 후 당화한 곡물당에 곡물 분쇄물을 혼합한 후 가열하여 제조하는 것을 특징으로 하는 곡물잼의 제조방법이 개시되어 있으나, 본 발명의 쌀잼의 제조방법과는 상이하다.Korean Patent No. 1288418 discloses a method for producing rice jam in which water is added to roasted rice, followed by heating and pulverization, adding additives such as sugar, acid, and sorbitol, and then heating. Korean Patent No. 1338093 discloses a method for producing cereal jam by mixing malt with rice gum, mixing the crushed grains per saccharified grain, and then heating the mixture. Which is different from the manufacturing method.
본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명의 목적은 영양과 기호에 적합하면서 당 및 첨가물을 첨가하지 않고도 잼에 적당한 점도 및 당도를 갖는 쌀잼을 제조하기 위해, 부재료 선정, 원료의 전처리와 재료의 배합비 및 농축단계까지 최적의 조건을 선정하여 소비자들의 기호에 맞는 새로운 형태의 쌀잼의 제조방법을 제공하는 데 있다.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 rice jam which is suitable for nutrition and taste and has a viscosity and sugar content suitable for jamming without adding sugar and additives, And to provide a method of manufacturing a new type of rice jam suitable for consumers' preferences by selecting optimum conditions from the pretreatment to the mixing ratio of ingredients and the concentration step.
상기 과제를 해결하기 위해, 본 발명은 (a) 찹쌀을 물에 불리고 습식분쇄하여 찹쌀가루를 준비하는 단계; (b) 엿기름에 물을 넣고 방치하는 단계; (c) 상기 (b)단계의 방치한 엿기름 물에 물과 상기 (a)단계의 준비한 찹쌀가루를 첨가한 후 당화시키는 단계; 및 (d) 상기 (c)단계의 당화시킨 당화물을 농축하여 침전된 침전물을 건져내는 단계를 포함하여 제조하는 것을 특징으로 하는 쌀잼의 제조방법을 제공한다.(A) preparing glutinous rice flour by wet pulverizing glutinous rice with water; (b) placing the malt in water and allowing it to stand; (c) adding water and the glutinous rice powder prepared in the step (a) to the fermented malt waste of step (b) and saccharifying the same; And (d) concentrating the saccharified saccharide of step (c) to recover the precipitated precipitate.
또한, 본 발명은 상기 방법으로 제조된 쌀잼을 제공한다.The present invention also provides rice jam prepared by the above method.
본 발명의 쌀잼은 당 및 첨가물(안정제, 산, 색소 등)을 첨가하지 않고도 잼에 적합한 적절한 점도, 발림성 및 단맛으로 인해 기존의 잼에 비해 풍미 및 기호성이 우수한 이점이 있다. 또한, 쌀잼에 부재료로 산나물, 과일과 같은 재료를 첨가할 경우 다양한 형태의 잼으로 가공할 수 있다.The rice jam of the present invention has an advantage of excellent flavor and palatability compared to conventional jams because of appropriate viscosity, spreadability and sweet taste suitable for jam without adding sugar and additives (stabilizer, acid, pigment, etc.). Also, when rice jam is added to materials such as wild plants and fruit as a sub-material, various kinds of jams can be processed.
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention,
(a) 찹쌀을 물에 불리고 습식 분쇄하여 찹쌀가루를 준비하는 단계;(a) preparing glutinous rice flour by wet pulverizing the glutinous rice with water;
(b) 엿기름에 물을 넣고 방치하는 단계;(b) placing the malt in water and allowing it to stand;
(c) 상기 (b)단계의 방치한 엿기름 물에 물과 상기 (a)단계의 준비한 찹쌀가루를 첨가한 후 당화시키는 단계; 및(c) adding water and the glutinous rice powder prepared in the step (a) to the fermented malt waste of step (b) and saccharifying the same; And
(d) 상기 (c)단계의 당화시킨 당화물을 농축하여 침전된 침전물을 건져내는 단계를 포함하여 제조하는 것을 특징으로 하는 쌀잼의 제조방법을 제공한다.(d) concentrating the saccharified saccharide of step (c) to recover the precipitated precipitate, thereby producing a rice jam.
본 발명의 쌀잼의 제조방법에서, 상기 (a)단계는 바람직하게는 찹쌀을 물에 20~25℃에서 2~4시간 동안 불리고 습식분쇄하여 찹쌀가루를 준비할 수 있으며, 더욱 바람직하게는 찹쌀을 물에 20~25℃에서 3시간 동안 불리고 습식분쇄하여 찹쌀가루를 준비할 수 있다. 본 발명에서는 찹쌀을 증자하지 않고 바로 분쇄한 찹쌀가루를 이용하여 당화하는 것을 특징으로 한다. 상기와 같은 조건으로 찹쌀가루를 제조하는 것이 당화하는 과정에서 밥이 삭은 냄새가 나지 않고, 제조된 쌀잼은 텁텁하지 않고 깔끔하고 부드러운 풍미를 향상시키고, 또한, 쌀을 볶거나 증자 등의 공정을 생략할 수 있어 쌀 전처리 비용 및 시간을 줄일 수 있는 이점이 있다.In the method for producing rice jam according to the present invention, the step (a) is preferably a method in which the glutinous rice is heated in water at 20 to 25 ° C for 2 to 4 hours and wet-milled to prepare glutinous rice flour, It is soaked in water at 20 to 25 ° C for 3 hours and wet-milled to prepare glutinous rice flour. The present invention is characterized in that glutinous rice is immediately saccharified using glutinous rice flour without adding glutinous rice. In the process of producing glutinous rice flour under the above conditions, there is no smell of roasted rice in the process of saccharification, and the produced rice jam is not stubborn and improves the clean and smooth flavor, and the step of frying or roasting rice is omitted There is an advantage to reduce the cost and time of rice pretreatment.
또한, 본 발명의 쌀잼의 제조방법에서, 상기 (b)단계는 바람직하게는 엿기름 3.5~4.5 kg에 27~33℃의 물 13~17 L를 넣고 20~40분 동안 방치할 수 있으며, 더욱 바람직하게는 엿기름 4 kg에 30℃의 물 15 L를 넣고 30분 동안 방치할 수 있다. 상기와 같이 방치하는 과정을 통해 물에 엿기름이 충분히 우러나오면서 풍미가 우수한 당화액 제조에 적합한 엿기름 물로 준비할 수 있었으나, 엿기름 물의 제조조건이 상기 범위를 벗어나는 경우 엿기름이 충분히 우려지지 않거나, 엿기름이 분해되는 문제점이 있으므로 바람직하지 않다.Further, in the method for producing rice jam according to the present invention, the step (b) is preferably carried out by adding 13 to 17 L of water at 27 to 33 ° C in 3.5 to 4.5 kg of maltose, preferably 20 to 40 minutes, , 4 liters of malt can be allowed to stand for 30 minutes with 15 liters of water at 30 ° C. As described above, the maltose of the present invention can be prepared as maltose which is suitable for preparing a saccharified liquid having a good flavor as maltose is sufficiently introduced into water. However, if the production conditions of the malt is out of the above range, malt is not sufficiently worried, So that it is not preferable.
또한, 본 발명의 쌀잼의 제조방법에서, 상기 (c)단계는 바람직하게는 엿기름 물에 물 18~22 L와 찹쌀가루 13~17 kg을 첨가한 후 50~60℃에서 50~70분 동안 당화시킬 수 있으며, 더욱 바람직하게는 엿기름 물에 물 20 L와 찹쌀가루 15 kg을 첨가한 후 50~60℃에서 60분 동안 당화시킬 수 있다. 상기와 같은 배합비와 온도 및 시간 범위 내에서 당화시키는 것이 짧은 시간 안에 충분히 당화되어 당화효율을 증진시키면서, 당화액의 감미와 풍미가 풍부해져 기호도가 우수한 이점이 있으나, 배합비 및 숙성 조건이 상기 범위를 벗어나는 경우 당화액의 맛과 향이 약하고, 쌀가루와 엿기름 물이 잘 어울리지 않아 당화액의 맛이 저하되는 문제가 있다.Further, in the method for producing rice jam of the present invention, the step (c) is preferably carried out by adding 18 to 22 L of water and 13 to 17 kg of glutinous rice powder to the malt syrup and then saccharifying at 50 to 60 ° C for 50 to 70 minutes More preferably, 20 L of water and 15 kg of glutinous rice flour can be added to the malt syrup and saccharified at 50 to 60 ° C for 60 minutes. The sweetening and flavor of the glycation solution is rich and the taste is favorable, while the compounding ratio and the aging condition are within the above-mentioned ranges The taste and flavor of the saccharified liquid is weak and the rice flour and the malted water do not match well and the taste of the saccharified liquid is deteriorated.
또한, 본 발명의 쌀잼의 제조방법에서, 상기 (d)단계는 바람직하게는 당화물을 70~80℃의 열을 가하여 36~44 brix로 농축하여 침전된 침전물을 건져낼 수 있으며, 더욱 바람직하게는 당화물을 70~80℃의 열을 가하여 40 brix로 농축하여 침전된 침전물을 건져낼 수 있다. 상기와 같은 조건으로 농축하는 것이 감미의 질, 최종 제품의 결정화와 경화 방지, 발림성 등 잼의 물성을 고려하여 최적의 농축조건을 결정한 것이다. 또한, 농축한 후 침전된 침전물만 수득하여 엿기름 특유의 시큼하고 삭은 냄새가 나지 않으면서, 잼과 가장 유사한 물성을 지니고 빵류에 발라먹었을 때 빵류와 맛 및 풍미가 잘 어우러지는 쌀잼으로 제조할 수 있었다.Further, in the method for producing rice jam according to the present invention, the step (d) may be carried out by heating the saccharide at a temperature of from 70 to 80 DEG C to 36 to 44 brix to recover the precipitated precipitate, The saccharide can be concentrated at 40 brix by heating at 70 to 80 ° C to recover the precipitated precipitate. Concentration under the above conditions determines the optimum concentration conditions in consideration of the physical properties of the jam such as the quality of the sweetness, the crystallization of the final product, prevention of curing, and spreadability. In addition, it was possible to produce rice jam which has the most similar physical properties to jam and has good flavor and flavor when mixed with breads when it is eaten in breads, without the smell of sour and sour odor unique to malt .
본 발명의 쌀잼은 일반적인 겔화에 의해 제조된 잼이 아닌, 당화에 의한 설탕 무첨가 잼이므로, 산이나 안정제 등의 식품첨가물은 첨가하지 않은 것이 바람직한데, 상기 첨가물은 쌀잼의 점도를 약하게 하거나 기호도를 나빠지게 하는 문제점이 있다.Since the rice jam of the present invention is not a jam produced by general gelation but a sugar-free jam by saccharification, it is preferable not to add a food additive such as an acid or a stabilizer. The additive may reduce the viscosity of the rice jam, There is a problem that it falls out.
본 발명의 쌀잼의 제조방법은, 보다 구체적으로는The method for producing rice jam according to the present invention, more specifically,
(a) 찹쌀을 20~25℃에서 2~4시간 동안 불리고 분쇄하여 찹쌀가루를 준비하는 단계;(a) preparing a glutinous rice flour by grinding the glutinous rice at 20 to 25 ° C for 2 to 4 hours;
(b) 엿기름 3.5~4.5 kg에 27~33℃의 물 13~17 L를 넣고 20~40분 동안 방치하는 단계; (b) adding 13 to 17 L of water at 27 to 33 DEG C to 3.5 to 4.5 kg of maltose and allowing to stand for 20 to 40 minutes;
(c) 상기 (b)단계의 방치한 엿기름 물에 물 18~22 L와 상기 (a)단계의 준비한 찹쌀가루 13~17 kg을 첨가한 후 50~60℃에서 50~70분 동안 당화시키는 단계; 및(c) 18-22 L of water and 13-17 kg of the glutinous rice powder prepared in step (a) are added to the malt syrup of step (b), followed by saccharification at 50-60 ° C for 50-70 minutes ; And
(d) 상기 (c)단계의 당화시킨 당화물을 70~80℃의 열을 가하여 36~44 brix로 농축하여 침전된 침전물을 건져내는 단계를 포함할 수 있으며,(d) heating the saccharified saccharide of step (c) at a temperature of 70 to 80 DEG C to concentrate the saccharide to 36 to 44 brix to recover precipitated precipitate,
더욱 구체적으로는More specifically,
(a) 찹쌀을 20~25℃에서 3시간 동안 불리고 분쇄하여 찹쌀가루를 준비하는 단계;(a) preparing glutinous rice flour by grinding the glutinous rice at 20 to 25 DEG C for 3 hours;
(b) 엿기름 4 kg에 30℃의 물 15 L를 넣고 30분 동안 방치하는 단계;(b) placing 15 L of water at 30 DEG C in 4 kg of malt and allowing to stand for 30 minutes;
(c) 상기 (b)단계의 방치한 엿기름 물에 물 20 L와 상기 (a)단계의 준비한 찹쌀가루 15 kg을 첨가한 후 50~60℃에서 60분 동안 당화시키는 단계; 및(c) adding 20 L of water and 15 kg of the glutinous rice powder prepared in the step (a) to the malt syrup of step (b), and then saccharifying at 50 to 60 ° C for 60 minutes; And
(d) 상기 (c)단계의 당화시킨 당화물을 70~80℃의 열을 가하여 40 brix로 농축하여 침전된 침전물을 건져내는 단계를 포함할 수 있다.(d) heating the saccharified saccharide of step (c) at a temperature of 70 to 80 DEG C to concentrate the saccharide to 40 brix to recover precipitated precipitate.
본 발명은 또한, 상기 방법으로 제조된 쌀잼을 제공한다.
The present invention also provides rice jam prepared by the above method.
이하, 본 발명의 제조예 및 실시예를 들어 상세히 설명한다. 단, 하기 제조예 및 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 제조예 및 실시예에 한정되는 것은 아니다.
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.
제조예Manufacturing example 1. One. 쌀잼Rice jam 제조 Produce
(a) 찹쌀을 20~25℃에서 3시간 동안 불리고 습식분쇄를 3~4회 반복하여 찹쌀가루를 준비하였다.(a) The glutinous rice was cooked at 20 ~ 25 ° C for 3 hours and the wet grinding was repeated 3 ~ 4 times to prepare glutinous rice flour.
(b) 엿기름 4 kg에 30℃의 물 15 L를 넣고 30분 동안 방치하였다. (b) 15 kg of 30 ° C water was added to 4 kg of malt and left for 30 minutes.
(c) 상기 (b)단계의 방치한 엿기름 물에 30℃의 물 20 L와 상기 (a)단계의 준비한 찹쌀가루 15 kg을 더 첨가한 후 50~60℃에서 1시간 동안 교반하면서 당화시켰다.(c) 20 L of water at 30 캜 and 15 kg of the glutinous rice powder prepared in the above step (a) were further added to the fermented malt of the step (b), and the mixture was saccharified with stirring at 50 to 60 캜 for 1 hour.
(d) 상기 (c)단계의 당화시킨 당화물을 70~80℃의 열을 가하면서 약 30분 동안 교반하여 40 brix로 농축하였다. 상기 농축한 농축물의 상단에 떠오르는 부유물을 제거하고, 침전된 침전물만 건져내었다. 이때 침전물 양은 전체 농축물 중량대비 약 30% 정도의 양이다.
(d) The saccharified saccharide of step (c) was stirred for about 30 minutes while being heated at 70 to 80 ° C and concentrated to 40 brix. The floating float on the top of the concentrated concentrate was removed and only the precipitated precipitate was recovered. The amount of sediment is about 30% of the total concentrate weight.
제조예Manufacturing example 2. 산나물 2. Wild vegetables 쌀잼Rice jam 제조 Produce
(a) 세척한 후 100℃에서 2분 동안 증자한 우산나물, 눈개승마, 곰취, 참취 및 취나물을 각각 습식분쇄하여 산나물 분쇄물을 준비하였다.(a) After washing, the umbelliferous plants, the pearl riding, the sea anemone, the sea anemone, the chestnut and the fennel which were increased at 100 ° C for 2 minutes were each wet-milled to prepare crushed products.
(b) 상기 제조예 1의 제조한 쌀잼에 상기 (a)단계의 산나물 분쇄물을 2:1 중량비율로 혼합한 후 70~80℃의 열을 가하면서 교반하여 40 brix로 농축하였다.
(b) The crushed product of step (a) was mixed in a weight ratio of 2: 1 to the rice flour prepared in Preparation Example 1, followed by stirring at 70 to 80 ° C to concentrate the mixture at 40 brix.
제조예Manufacturing example 3. 과일 3. Fruit 쌀잼Rice jam 제조 Produce
(a) 블루베리, 바나나, 사과, 파인애플, 복숭아, 자두, 살구 및 배를 각각 착즙한 후 70~80℃의 열을 가하면서 농축하여 40 brix의 과일 농축액을 준비하였다.(a) Each of blueberries, bananas, apples, pineapples, peaches, plums, apricots and pears were individually squeezed and concentrated at a temperature of 70 to 80 ° C to prepare a 40 brix fruit concentrate.
(b) 상기 제조예 1의 제조한 쌀잼에 상기 (a)단계의 준비한 과일 농축액을 2:1 중량비율로 혼합하였다.
(b) The fruit concentrate prepared in the step (a) was mixed in the weight ratio of 2: 1 to the rice flour prepared in Preparation Example 1.
제조예Manufacturing example 4. 팥 4. Red beans 쌀잼Rice jam 제조 Produce
(a) 불리지 않은 팥에 물을 첨가하여 100℃에서 4시간 동안 삶고, 으깨어 준비하였다.(a) Water was added to unseparable red beans, which was boiled at 100 ° C for 4 hours and crushed.
(b) 상기 제조예 1의 제조한 쌀잼에 상기 (a)단계의 준비한 으깬 팥을 2:1 중량비율로 혼합한 후 70~80℃의 열을 가하면서 교반하여 40 brix로 농축하였다.
(b) The prepared rice bean jam prepared in Preparation Example 1 was mixed with 2: 1 by weight of the prepared mashed bean paste prepared in the step (a), followed by stirring at 70 to 80 ° C while heating to concentrate the mixture at 40 brix.
비교예Comparative Example 1. One. 쌀잼Rice jam 제조 Produce
(a) 찹쌀을 180~200℃에서 15~20분 동안 볶고, 볶음 찹쌀에 물을 1:1(w:v) 첨가한 후 증자한 찹쌀을 건조하고 분쇄하여 찹쌀가루를 제조하였다.(a) Fried glutinous rice was fried at 180 ~ 200 ℃ for 15 ~ 20 minutes, added with 1: 1 (w: v) water to stir - fried glutinous rice and then dried and pulverized to prepare glutinous rice flour.
(b) 상기 (a)단계의 제조한 찹쌀가루를 이용하여 제조예 1의 (b), (c) 및 (d)단계의 조건으로 쌀잼을 제조하였다.
(b) Rice jam was prepared under the conditions of steps (b), (c) and (d) of Production Example 1 using the glutinous rice flour prepared in the step (a).
비교예Comparative Example 2. 2. 쌀잼Rice jam 제조 Produce
(a) 찹쌀을 20~25℃에서 3시간 동안 불리고 습식분쇄를 3~4회 반복하여 찹쌀가루를 준비하였다.(a) The glutinous rice was cooked at 20 ~ 25 ° C for 3 hours and the wet grinding was repeated 3 ~ 4 times to prepare glutinous rice flour.
(b) 상기 (a)단계의 준비한 찹쌀가루 15 kg에 물 35 L를 첨가하여 85~90℃의 열을 1~2시간 동안 가한 후, 엿기름 4 kg을 첨가하여 60℃에서 4시간 동안 당화시켰다.(b) To 15 kg of the glutinous rice powder prepared in the step (a), 35 L of water was added and heated at 85 to 90 ° C for 1 to 2 hours, 4 kg of malt was added and saccharified at 60 ° C for 4 hours .
(c) 상기 (b)단계의 당화시킨 당화물을 85~95℃의 열을 가하면서 약 30분 동안 교반하여 40 brix로 농축하였다. 상기 농축한 농축물의 상단에 떠오르는 부유물을 제거하고, 침전된 침전물만 건져내었다. 이때 침전물 양은 전체 농축물 중량대비 약 30% 정도의 양이다.
(c) The saccharified saccharide of step (b) was stirred for about 30 minutes while being heated at 85 to 95 ° C and concentrated to 40 brix. The floating float on the top of the concentrated concentrate was removed and only the precipitated precipitate was recovered. The amount of sediment is about 30% of the total concentrate weight.
비교예Comparative Example 3. 3. 쌀잼Rice jam 제조 Produce
상기 제조예 1의 (a) 내지 (c)단계의 조건으로 제조된 당화물에 당화물 중량대비 펙틴 0.8%, 구연산 0.1% 및 이소말토 올리고당 25.5%를 첨가한 후 65 brix가 될 때까지 농축하여 잼으로 제조하고, 80℃의 고온에서 살균한 후 포장하였다.
0.8% of pectin, 0.1% of citric acid and 25.5% of isomaltooligosaccharide were added to the saccharide prepared under the conditions of steps (a) to (c) of Preparation Example 1 and then concentrated to 65 brix Jam, sterilized at a high temperature of 80 캜 and packed.
실시예Example 1. 쌀 전처리 및 1. Rice pretreatment and 당화Glycation 조건에 따른 Conditional 쌀잼의Rice-jam 관능검사 Sensory test
쌀잼의 제조단계를 최적화하기 위해, 제조예 1과 제조조건을 달리한 쌀잼(비교예 1 내지 3)을 가지고 관능검사를 실시하였다. 관능검사는 20~30대 30명을 대상으로 각자 기호에 맞게 식빵에 잼을 발라 향, 맛, 식감 및 전반적 기호도를 5점 평점법에 의해 평가하도록 하였다: 1: 나쁘다, 2: 조금 나쁘다, 3: 보통이다, 4: 조금 좋다, 5: 좋다. In order to optimize the production steps of rice jam, the sensory evaluation was carried out with the rice jam (Comparative Examples 1 to 3) having different production conditions from Production Example 1. The sensory evaluation was carried out on 30 people from 20 to 30 years old. The jam was applied to the bread according to their preference, and the flavor, taste, texture and overall acceptability were evaluated by the 5-point rating method: 1: poor, 2: : Normal, 4: a little good, 5: good.
그 결과, 상기 표 1에서 알 수 있는 바와 같이, 향, 맛, 식감 및 전반적 기호도에서는 제조예 1의 쌀잼이 가장 높은 점수를 나타내었다. As a result, as can be seen from Table 1, the rice jam of Preparation Example 1 showed the highest score in fragrance, taste, texture and overall acceptability.
따라서, 제조예 1과 같이 찹쌀 전처리 시 열처리하지 않고, 물에 불리고 바로 습식분쇄한 찹쌀을 이용하여 잼을 제조하는 것이, 텁텁하지 않고 깔끔한 맛 및 향미가 증진되어 더욱 점수가 높게 나타남을 확인할 수 있었다. 또한, 비교예 2의 조건으로 당화하는 것에 비해 제조예 1의 조건으로 당화처리하여 잼으로 제조하는 것이 모든 항목에서 높은 점수를 나타내어, 더 선호한다는 것을 확인할 수 있었다. 또한, 비교예 3과 같이 산, 펙틴, 당과 같은 첨가물을 첨가한 쌀잼이 가장 낮은 점수를 나타내었는데, 상기 첨가물들은 자연스러운 쌀잼의 풍미를 해쳐서 기호도가 감소하는 문제점이 있음을 알 수 있었다.
Therefore, it was confirmed that, as in Preparation Example 1, the preparation of jams using wet-milled glutinous rice immediately after being subjected to water treatment without heat treatment in the pretreatment of glutinous rice improves clean taste and flavor without increasing the amount of glutinous rice . In addition, it was confirmed that, in comparison with the saccharification under the conditions of the comparative example 2, the saccharification treatment under the conditions of the production example 1 produced jams exhibited a high score in all the items, and were preferred. In addition, as in Comparative Example 3, rice jam added with additives such as acid, pectin and sugar showed the lowest score, and it was found that the additives had a problem that the flavor of natural rice jam was harmed and the degree of preference decreased.
실시예Example 2. 부재료 첨가 2. Add the part 쌀잼의Rice-jam 관능검사 Sensory test
부재료 종류를 달리하여 쌀잼을 제조한 후, 실시예 1과 동일한 방법으로 관능검사를 실시한 결과는 하기 표 2와 같다.Table 2 shows the results of sensory evaluation in the same manner as in Example 1 after rice jam was prepared with different kinds of materials.
그 결과, 상기 표 2에서 알 수 있는 바와 같이, 제조예 1의 쌀잼에 비해 쌀잼에 부재료를 첨가함으로 인해 쌀잼과 부재료의 맛이 잘 어우러지고 풍미가 증진되어 기호도가 전반적으로 높아짐을 확인할 수 있었다. 산나물 쌀잼 중 우산나물, 눈개승마 또는 곰취 첨가 쌀잼이 특히 더 높은 점수를 나타냄을 확인할 수 있었다.
As a result, as shown in Table 2, it was confirmed that the addition of the ingredient to the rice jam compared to the rice jam of the preparation example 1 resulted in a good flavor of the rice jam and the ingredient, and the flavor was enhanced, and the preference degree was generally increased. Especially, it was confirmed that umbrella herb, rice paddy, or rice jam added with wild greens were higher than those of wild rice rice.
실시예Example 3. 3. 쌀잼Rice jam 및 부재료 배합비에 따른 And 쌀잼의Rice-jam 관능검사 Sensory test
제조예 2의 산나물 쌀잼 제조 시, (b)단계에서 쌀잼과 산나물 분쇄물의 혼합비율을 달리하여 쌀잼을 제조한 후 관능검사를 실시한 결과는 하기 표 3과 같다.Table 3 shows the results of the sensory evaluation after preparing the rice hams of different types in the mixing ratio of the rice jam and the crushed products of the wild plants in the step (b).
그 결과, 상기 표 3에서 알 수 있는 바와 같이, 쌀잼과 산나물 분쇄물을 2:1 중량비율로 혼합하여 쌀잼을 제조하는 것이 향, 맛, 식감 및 전반적인 기호도에서 가장 높은 점수를 나타내어, 상기 혼합 비율로 혼합하여 쌀잼을 제조하는 것이 쌀잼과 산나물의 맛과 향이 잘 어우러져 쌀잼에 기호도에 긍정적인 영향을 줄 수 있음을 확인할 수 있었다.As a result, as can be seen from Table 3, the highest score in flavor, taste, texture and overall acceptability was obtained when the rice jam was prepared by mixing the rice jam and the crushed product of the acidified product in a weight ratio of 2: 1, And rice jam were mixed with each other, and it was confirmed that the taste and flavor of rice jam and wild vegetables were well mixed, which could have a positive influence on the preference degree of rice jam.
Claims (5)
(b) 엿기름 3.5~4.5 kg에 27~33℃의 물 13~17 L를 넣고 20~40분 동안 방치하는 단계;
(c) 상기 (b)단계의 방치한 엿기름 물에 물 18~22 L와 상기 (a)단계의 준비한 찹쌀가루 13~17 kg을 첨가한 후 50~60℃에서 50~70분 동안 당화시키는 단계;
(d) 상기 (c)단계의 당화시킨 당화물을 70~80℃의 열을 가하여 36~44 brix로 농축하여 상단에 떠오르는 부유물을 제거하고, 침전된 침전물을 건져내는 단계; 및
(e) 상기 건져낸 침전물에 우산나물 분쇄물, 눈개승마 분쇄물, 곰취 분쇄물, 참취 분쇄물, 취나물 분쇄물 또는 삶고 으깬 팥의 부재료를 1.6~2.4:0.8~1.2 중량비율로 혼합한 후 열을 가하여 농축하는 단계를 포함하여 제조하는 것을 특징으로 하는 쌀잼의 제조방법.(a) preparing glutinous rice powder by wet-milling glutinous rice in water at 20 to 25 ° C for 2 to 4 hours;
(b) adding 13 to 17 L of water at 27 to 33 DEG C to 3.5 to 4.5 kg of maltose and allowing to stand for 20 to 40 minutes;
(c) 18-22 L of water and 13-17 kg of the glutinous rice powder prepared in step (a) are added to the malt syrup of step (b), followed by saccharification at 50-60 ° C for 50-70 minutes ;
(d) heating the saccharified saccharide of step (c) at a temperature of 70 to 80 DEG C to 36 to 44 brix to remove suspended solids floating on the top, and recovering the precipitated precipitate; And
(e) mixing the above-mentioned precipitate with the ingredients of umbrella herb crumbs, pellet crusher, crumbs of crustaceans, crumbs of persimmon crustaceans, crumbs of persimmon crumbs, or boiled crushed red beans at a ratio of 1.6 to 2.4: 0.8 to 1.2, And then concentrating the rice flour.
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KR20040043312A (en) * | 2002-11-18 | 2004-05-24 | 주식회사 청솔식품 | a grain syrup use of mandarin orange and the manucture method |
KR20140089124A (en) * | 2013-01-04 | 2014-07-14 | 김포농식품가공영농조합법인 | Jam comprising rice grain syrup and Manufacturing method thereof |
KR20150011594A (en) * | 2013-07-23 | 2015-02-02 | 대한민국(농촌진흥청장) | Manufacturing method of grain syrup using rice |
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KR20040043312A (en) * | 2002-11-18 | 2004-05-24 | 주식회사 청솔식품 | a grain syrup use of mandarin orange and the manucture method |
KR20140089124A (en) * | 2013-01-04 | 2014-07-14 | 김포농식품가공영농조합법인 | Jam comprising rice grain syrup and Manufacturing method thereof |
KR20150011594A (en) * | 2013-07-23 | 2015-02-02 | 대한민국(농촌진흥청장) | Manufacturing method of grain syrup using rice |
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