KR101972214B1 - Method of manufacturing the fruit jam using the Acer mono syrup - Google Patents

Abstract

The present invention relates to a method for preparing fruit jam using a corn syrup, and more particularly, to a method for preparing a fruit jam by mixing and heating a pre-treated fruit and a corn syrup at a predetermined ratio.
The fruit jam prepared according to the present invention is a fruit jam prepared by using the noodles made of noodles made of noodles with noodles, which improves the flavor and taste of fruits and can simultaneously ingest useful components of the noodles.
In addition, it is possible to prevent adult diseases caused by sugar by preparing fruit jam using the ganoderma lucidum prepared by using the ganoderma sap in place of sugar, and consumers who are restricted in sugar intake can also eat fruit jam There are advantages.

Description

TECHNICAL FIELD The present invention relates to a method for manufacturing a fruit jam using a corn syrup,

The present invention relates to a method for preparing fruit jam using a corn syrup, and more particularly, to a method for preparing a fruit jam by mixing and heating a pre-treated fruit and a corn syrup at a predetermined ratio.

It is also called a blast furnace tree, a pentagonal tree, a searing tree, and a tree, and it grows in a mountain forest. It is about 20m high and its bark is gray and divided into several branches. There are no hairs in twigs. Leaves are opposite and round, mostly split like 5 palms, with pointed end of leaf, no sawtooth, long petiole, hair on the back vein.

In addition, it is originated from the Hanja Gollysu which means to be beneficial to the bones. In the one room, the juice that cuts down on the tree is called "楓 sugar", and it is called " The juice contains a saccharide component.

Jam is a highly viscous food cooked with boiled sugar by adding fruits. It is a foodstuff prepared to prevent the growth and growth of microorganisms and to preserve them for a long time. Generally, jam that people eat on bread is diversified so that they can be selected according to people's preference, and various jams based on fruits are being developed and marketed on the market.

Accordingly, Korean Patent Publication No. 10-1374857 (a method for manufacturing a low-calorie fruit jam) is a method for manufacturing a functional low-calorie fruit jam that comprises a functional substance in a common fruit such as an apple, a pear, a peach, Or artificially produced maltitol or xylitol is harmless to the human body, but it has a problem that it can affect the field such as diarrhea to be taken over a long period of time.

In addition, Korean Utility Model Laid-Open No. 20-2015-0001358 (method of manufacturing a sweet potato juice using a sweet potato liquid) uses the sugar content of a sugar ingredient contained in a drinkable drink, And a method for manufacturing jams using the nodular sap solution is not proposed.

KR 10-1374857 B1 (2014.03.10) KR 20-2015-0001358 U (2015.04.06)

In order to solve the above problems, it is an object of the present invention to prepare a fruit jam using a corn syrup and a sugar ingredient contained in the corn syrup without using a sugar such as sugar.

In addition, the fruit used for the fruit jam is aimed at improving the satisfaction of the consumers by utilizing freshness and high sugar content of seasonal fruits using seasonal fruits.

In order to accomplish the above object, the present invention provides a method of preparing fruit jam using a corn syrup, comprising the steps of washing and cutting fruit, preparing a corn syrup, preparing the pretreated fruit and the prepared corn syrup at a ratio of 1.2 To 2.8: 0.8 to 1.6, and heating the mixed mixture in a heating container to prepare a fruit jam.

The fruit is characterized by using one or more of strawberry, apple, pear, plum, grape, blueberry, bramble, cherry, omija, oti, mulberry, peach, pineapple, orange, lemon, citron, kiwi or mango .

Also, the step of preparing the cornstarch may include the steps of preparing a rice cake, preparing malt with one or more of the cereals constituted of wheat or barley, preparing the prepared cornstarch, malt and nodule sap in a weight ratio of 3.2 to 4.2: 0.5 to 1.2: 0.9 to 5.0 at a temperature of 25 to 40 DEG C for 15 to 26 hours, adding the high-fat blackred by the saccharifying step to the bag to obtain pressure, Heating the obtained saccharified solution at a temperature of 100 to 120 ° C for 20 to 40 minutes and secondarily heating the primary saccharified saccharified solution at a temperature of 75 to 95 ° C for 2 to 4 hours, In the presence of a catalyst.

The step of preparing the fruit jam may include a first heating step of heating the mixed mixture at a temperature of 90 to 110 ° C for 10 to 20 minutes and a step of heating the mixture to a temperature of 75 to 88 ° C at a temperature of 15 to 40 Min for 2 minutes.

The fruit jam prepared according to the present invention is a fruit jam prepared by using the noodles made of noodles made of noodles with noodles, which improves the flavor and taste of fruits and can simultaneously ingest useful components of the noodles.

In addition, it is possible to prevent adult diseases caused by sugar by preparing fruit jam using the ganoderma lucidum prepared by using the ganoderma sap in place of sugar, and consumers who are restricted in sugar intake can also eat fruit jam There are advantages.

The present invention relates to a process for producing fruit jam using corn syrup.

The method for preparing fruit jam using the corn flour according to the present invention comprises the steps of washing and cutting fruit, preparing corn flour, preparing the pretreated fruit and the prepared corn flour at a ratio of 1.2 to 2.8: 0.8 to 1.6 And mixing the mixed mixture in a heating container and heating the mixed mixture to prepare a fruit jam.

It is also preferred that the fruit is one or more of strawberries, apples, pears, plums, grapes, blueberries, brambles, cherries, omija, oti, maru, peaches, pineapples, oranges, lemons, citron, kiwi or mangoes Do.

Also, the step of preparing the cornstarch comprises the steps of: preparing the cornstarch; preparing the malt with one or more of grains composed of wheat or barley; preparing the prepared cornstarch, malt and nodule sap in a weight ratio of 3.2 to 4.2 : 0.5 to 1.2: 0.9 to 5.0 at a temperature of 25 to 40 DEG C for 15 to 26 hours, adding the pressed high-stomach to the saccharification step to obtain a saccharified solution, Heating the obtained saccharified saccharide solution at a temperature of 100 to 120 ° C for 20 to 40 minutes and secondarily heating the primary saccharified saccharified solution to a temperature of 75 to 95 ° C for 2 to 4 hours, It is preferable that the step is performed by a step.

The step of preparing the fruit jam may include a first heating step of heating the mixed mixture at a temperature of 90 to 110 ° C for 10 to 20 minutes and a step of heating the mixture to a temperature of 75 to 88 ° C at a temperature of 15 to 40 Min for a second heating period.

1. Fruit washing and cutting steps

The fruit to be used in the present invention is not limited in its kind and it is preferable to use seasonal fruits and most preferably fruit berries, apples, pears, plums, grapes, blueberries, brambles, cherries, Peach, pineapple, orange, lemon, citron, kiwi or mango.

It is preferable that the fruit used in the present invention is cleanly washed so that foreign substances or impurities are not contained in the fruit jam. It is preferable that the fruit is used for preparing fruit jam by removing the crust such as pineapple, kiwi or mango, It is advisable to prepare fruit jams by removing the seeds of large fruits such as plums, peaches or mangoes.

In addition, it is preferable to wash the fruit and remove the crust or seeds, and then mix the mixture with the corn syrup in the following heating step to produce a fruit jam having a uniform taste.

When the size of the fruit flesh is large, it is preferable to cut the fruit flesh to a thickness of 3 to 8 cm and use it for making fruit jams.

2. Manufacturing process

It is a step of manufacturing a cornstarch using corn steep liquor.

It is preferable that the sweet potato starch is prepared by mixing hot pot and malt, and then saccharifying the sweet potato saccharified liquid by using the sweet potato sap in the saccharification process to obtain the sweet potato saccharified liquid and heating it.

The nodule sap can be used at the stage of preparing the cup and malt, respectively.

1) Manufacture of rice balls

The rice cake is made by putting 60 to 80 parts by weight of one or more of cereals consisting of rice, sorghum, millet, brown rice or corn with respect to 100 parts by weight of water or nodule juice, so that the grain is precipitated and the grain is called for 20 to 26 hours , Cereals consisting of the above-mentioned rice, sorghum, millet, brown rice or corn are preferably dried for 1-2 hours to remove the moisture of the groschi sap and then put in a steamer to prepare a rice gruel.

When one or more of the grains composed of rice, millet, millet, brown rice or corn is precipitated to less than 60 parts by weight with respect to 100 parts by weight of the above water or nodule solution, the amount of grain is less than that of water or nodule sap, , And when the grain is immersed in an amount exceeding 80 parts by weight, the amount of water or nodule sap is less than grain, which is undesirable because grain is called.

Also, when the grain is referred to in less than 20 hours by weight as described above, the amount of grains to be called is not so large, which is undesirable. If the grain is called for more than 26 hours, the moisture content of the grain may increase, Which is not preferable for production.

Also, when one or more of the grains composed of the above-mentioned rice, sorghum, millet, brown rice or corn is removed in water for less than 20 minutes, water content in the grain is high, It is not preferable for the preparation of the corn syrup of the present invention when the corn steep liquor is manufactured and when one or more of the cereals composed of the above-mentioned corn, rice, millet, brown rice or corn is removed for more than 120 minutes to remove the water or water of the corn steep liquor , The moisture content in the grain is extremely reduced and it is not preferable to make a rice cake in the steamer.

2) Malt production

It is desirable to clean the wheat or barley used for malt production and to remove the impurities. When malt is produced without removing impurities such as wheat or barley, there is a problem that the malt can not be produced because the bacteria grow in the wheat or barley and the hygiene is poor.

One or two or more of wheat or barley having the impurities removed therefrom is immersed for 8 to 26 hours at a ratio of 0.9 to 1.2: 0.9 to 1.5, It is preferable to prepare malt.

In addition, when malt is prepared by immersing in the above-mentioned nodular sap solution, the malt contained in the nodular sap solution can be obtained into the wheat or barley.

It is preferable to transfer the grains composed of the immersed wheat or barley to a malt manufacturing vessel and supply water or gono juice three to four times a day and shoot for 5 to 7 days to prepare malt. At this time, the wheat or barley is preferably cultivated until the root has a length of 1.2 to 2.5 cm. At this time, it is preferable to sufficiently wet the wheat or barley cultivated wheat or barley so that the oil component of the liquid of the noodle soup is sufficiently infused three to four times a day.

It is also preferable to wash and loosen the roots for 30 seconds to 50 seconds with water or nodule sap once a day as the roots grow tangled and the temperature rises while the wheat or barley grows. At this time, when the roots are not loosened only once a day, roots may be entangled and mold may be generated, and the temperature may rise, so that wheat or roots of barley may grow in a state unsuitable for use in malt .

It is preferable that the malt produced by using the water or the noodle solution is naturally dried for 3 to 10 days and then pulverized to a size of 0.1 to 5 mm to be used in the step of preparing cornstarch, It is preferable to dry it in a place where it is windy, and it is preferable to let it dry so that the malt does not get tangled 1 ~ 3 times a day so as not to be contaminated with bacteria during drying.

3) Manufacture of corn syrup

The malt prepared above is mixed with the prepared malt sprouts at a certain ratio, and the malt sprouts are cut into a bag at a temperature of 25 to 40 ° C for 15 to 26 hours to obtain a malt sprout, .

It is preferable that the prepared gourd, malt and nodule sap are mixed at a ratio of 3.2 to 4.2: 0.5 to 1.2: 0.9 to 5.0 in terms of weight, and that the higher the ratio of the cup, the greater the amount of saccharified liquid However, when the ratio of malt is higher than the ratio of the rice balls, it is difficult to obtain a saccharified liquid, which is not preferable. That is, when the ratio is less than 3.2: 1.5, it is difficult to obtain a sufficient saccharified liquid.

It is preferable that the capsicum, malt and nodule sap are put into a container and saccharified at a temperature of 25 to 40 ° C for 15 to 26 hours to take the saccharified saccharin solution. When the glycation temperature is less than 25 ° C and the glycation reaction is carried out for more than 26 hours, glycation is not performed well, and the granules of the prepared cupcake are not floated to the upper part of the saccharified liquid, When the saccharification temperature is higher than 40 ° C. and less than 15 hours, the saccharification reaction is not performed due to the high temperature, and the saccharification solution is not obtained. In addition, the type of the container for saccharifying the capsicum, malt and nodule liquid is not limited, but it is preferable to use a container capable of stably maintaining the heat.

It is preferable that the sacred saccharified saccharified liquid is obtained by putting the saccharified saccharified capsules into a bag made of cotton and applying pressure thereto and then heating the saccharified saccharified liquid.

Further, after obtaining the above mentioned saccharified saccharified liquid, the saccharified saccharified liquid is filtered once again in a sack of a cotton material to obtain a clean saccharified saccharified liquid.

The saccharified solution is heated in a heating container at a temperature of 100 to 120 ° C. for 20 to 40 minutes. When bubbles are formed in the saccharified saccharified solution, the primary saccharified saccharified solution is heated at a temperature of 75 to 95 ° C. Lowering the temperature to 2 to 4 hours, and then heating is stopped when the viscosity is increased.

3. Fruit jam manufacturing step

The pretreated fruit and the prepared cornstarch are mixed at a predetermined ratio and heated in a heating container to produce a fruit jam.

Preferably, the pretreated fruit and the prepared corn syrup are mixed at a ratio of 1.2 to 2.8: 0.8 to 1.6 by weight to prepare a mixture. In the case of heating the mixture of the above fruits and noodles at a ratio exceeding 1.2 to less than 1.6 by weight, there is a problem in that the proportion of noodles is high and sugar content is high, And when the mixture of the above fruits and corn syrup is mixed in a ratio of more than 2.8: 0.8 by weight is heated, the proportion of fruit is high and it may be produced in the form of juice, which is not preferable.

The mixture obtained by mixing the pretreated fruit and the prepared corn syrup is heated in a heating container at a temperature of 90 to 110 ° C. for 10 to 20 minutes and then heated at 75 to 88 ° C. Lt; 0 > C for 15 to 40 minutes to obtain a fruit jam.

When the above-mentioned primary and secondary heating are performed at less than the minimum temperature and the lowest time, the fruit jam is not uniformly mixed with the fruit and the noodles, so that the taste is uneven or the viscosity is weak. It is undesirable because it may be in an inappropriate state, and when the fruit jam is produced in the primary and secondary heating in excess of the maximum temperature and the maximum time, there is a possibility that the useful ingredient contained in the noodles and the useful ingredient of the fruit are destroyed It is not desirable.

Preferably, the heating vessel for containing the mixture of the pretreated fruit and the prepared corn syrup mixture in a weight ratio is made to have a uniform thermal conductivity by using a container made of stainless steel.

It is also preferable to heat the mixture while mixing the mixture evenly using a material such as a rod so that the mixture does not adhere to the heating vessel during the heating.

The fruit jam can be prepared by adding 1 to 10 parts by weight of water to 100 parts by weight of the mixture of fruit and corn starch mixture according to the viscosity of the starch, and it is preferable that the fruit jam is controlled flexibly according to the viscosity, If the weight of the fruit jam exceeds the above-mentioned range, moisture is increased, which makes it difficult to store for a long period of time and the sugar content of the fruit jam is lowered.

Hereinafter, the present invention will be described more specifically by way of examples. It will be apparent to those skilled in the art, however, that the following examples are illustrative of the present invention only and do not limit the scope of the present invention. That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.

Example 1

10 kg of rice is called for 24 hours, the water is removed for 2 hours, and then it is put into a steamer to prepare a rice cake. 5 kg of barley is prepared and milled to a size of 0.1 to 5 mm to prepare the preparation of morning tung. 20 kg of the prepared horse mackerel, 5 kg of malt and 17.5 L of the noodle solution were mixed and saccharified at 30 to 40 ° C for 24 hours. The saucer is placed in a bag and pressure is applied to obtain a sweetened saccharified liquid. The gherkin saccharified solution is firstly heated at a temperature of 115 ° C for 10 minutes, and then the primary gherkin saccharified solution is heated at 90 ° C for 3 hours to prepare a gherkin tonic.

2 L of the prepared corn syrup was mixed with 5 kg of strawberry, and the mixture was heated in a heating container at 100 ° C for 15 minutes and then heated at 80 ° C for 30 minutes to prepare strawberry jam.

Example 2

10 kg of rice is called for 24 hours, the water is removed for 2 hours, and then it is put into a steamer to prepare a rice cake. 5 kg of barley is prepared and milled to a size of 0.1 to 5 mm to prepare the preparation of morning tung. 20 kg of the prepared horse mackerel, 5 kg of malt and 17.5 L of the noodle solution were mixed and saccharified at 30 to 40 ° C for 24 hours. The saucer is placed in a bag and pressure is applied to obtain a sweetened saccharified liquid. The gherkin saccharified solution is firstly heated at a temperature of 115 ° C for 10 minutes, and then the primary gherkin saccharified solution is heated at 90 ° C for 3 hours to prepare a gherkin tonic.

2 L of the above prepared corn syrup was mixed with 5 kg of blueberry and heated in a heating container at 100 ° C for 15 minutes and then heated at 80 ° C for 30 minutes to prepare strawberry jam.

Comparative Example 1

1 kg of strawberry was cleaned and put into a heating container. 500 g of sugar was added, and the mixture was first heated at 100 ° C for 20 minutes and heated at 80 ° C for 40 minutes to prepare strawberry jam.

Experimental Example 1: Sensory evaluation

Example 1 (strawberry jam prepared according to the present invention) and Comparative Example 1 (strawberry jam generally prepared) were used as a sensory test agent (40 persons (20 males, 20 females) having more than two years of sensory evaluation) (5-point measurement method) was divided into taste, aroma, color, overall taste, and overall sensory evaluation. The results are shown in Table 1.

division flavor incense Color Overall likelihood Synthesis Example 1 4.85 4.84 4.56 4.78 4.75 Example 2 4.86 4.85 4.56 4.82 4.77 Comparative Example 1 4.52 4.48 4.54 4.48 4.50

As shown in Table 1, it can be seen that Examples 1 and 2 are significantly higher than those of Comparative Example 1 in all evaluation items.

It can be confirmed that the taste and flavor of the fruit jam is further improved even when the fruit jam is prepared by adding the amount of sugar rather than the sugar by preparing the fruit jam using the orange juice prepared by using the noodle sap.

Therefore, the fruit jam prepared according to the present invention has an advantage of improving the flavor and taste of fruits and simultaneously ingesting beneficial components of the juice of ganoderma lucidum. It can be used instead of sugar to produce fruit jam, , And consumers who have limited sugar intake can also take advantage of fruit jam.

Claims (2)

A method for manufacturing a fruit jam using a corn syrup,
The method for preparing fruit jams may include a pretreatment step of selecting one of the fruits of strawberry, apple, pear, plum, grape, blueberry, tartar, peach, and kiwi, and washing and cutting them;
The rice cake is prepared by adding 60 to 80 parts by weight of one or more of the grains composed of rice, sorghum, millet, brown rice or corn to 100 parts by weight of the nodule sap, boiling the grain for 20 to 26 hours, Removing the soybeans, and adding the so-called grain to the steamer;
Preparing wheat or barley with one or more of wheat or barley at a ratio of 0.9 to 1.2: 0.9 to 1.5 to 8 to 26 hours to contain water in the wheat or barley; ;
The resulting capsicum, malt, and nodule sap are saccharified at a temperature of 25 to 40 ° C. for 15 to 26 hours at a rate of 3.2 to 4.2: 0.5 to 1.2: 0.9 to 5.0 by weight. Then, And the obtained saccharified solution is first heated at a temperature of 100 to 120 ° C for 20 to 40 minutes, and then the primary saccharified saccharified solution is heated to a temperature of 75 to 95 ° C To 2 ~ 4 hours to prepare a fermented soybean curd refuse;
Mixing the pretreated fruit and the prepared corn syrup at a ratio of 1.2 to 2.8: 0.8 to 1.6 by weight; And
The mixture obtained by mixing the pretreated fruit with corn syrup and corn starch is heated in a heating container at a temperature of 90 to 110 ° C. for 10 to 20 minutes and then heated at a temperature of 75 to 88 ° C. And then heating the mixture for 15 to 40 minutes to prepare a fruit jam.


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