KR102099794B1 - Preparing method of natural strawberry jam, without adding sugar, pectin, and organic acid - Google Patents
Preparing method of natural strawberry jam, without adding sugar, pectin, and organic acid Download PDFInfo
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- KR102099794B1 KR102099794B1 KR1020180095356A KR20180095356A KR102099794B1 KR 102099794 B1 KR102099794 B1 KR 102099794B1 KR 1020180095356 A KR1020180095356 A KR 1020180095356A KR 20180095356 A KR20180095356 A KR 20180095356A KR 102099794 B1 KR102099794 B1 KR 102099794B1
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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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
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Abstract
본 발명은 잼의 주원료인 설탕, 펙틴질 및 유기산을 첨가하지 않고 딸기 속의 펙틴 및 유기산을 이용하고, 이에 부가적으로 기능성과 기호성 높일 수 있는 다른 과실을 첨가하여 딸기의 부족된 영양과 기능성을 보완하며, 저온감압농축을 이용한 제조기술을 적용하여 기존과 달리 영양 파괴, 맛의 변질을 최소화한 딸기함유 잼을 제공한다.The present invention uses pectin and organic acids in strawberries without adding sugar, pectin and organic acids, which are the main ingredients of jam, and additionally adds other fruits that can increase functionality and palatability, thereby compensating for the insufficient nutrition and functionality of strawberries. , By applying manufacturing technology using low-temperature depressurization, it provides strawberry-containing jams that minimize nutritional disruption and taste deterioration unlike the existing ones.
Description
본 발명은 저온감압농축 방법을 이용하여 설탕, 펙틴질 및 유기산 무첨가 천연 딸기잼을 제조하는 방법에 대한 것이다.The present invention relates to a method for preparing natural strawberry jam free of sugar, pectin and organic acids using a low-temperature depressurization method.
기존의 잼의 가공원리는 과일에 설탕을 넣고 가열했다가 식으면 펙틴과 유기산을 첨가하여 이들의 상호작용으로 젤리화가 일어나는 원리를 이용해왔다. 젤리화에 효과적인 산은 사과산, 주석산, 젖산 등으로 산이 강하면 젤리화는 잘 되나 pH 3.46 이하에서는 수분이 분리될 때가 많았다. 당으로는 설탕, 포도당, 과당, 맥아당 등을 사용해도 좋으나 주로 설탕을 사용하는 경우가 대부분이며, 첨가되는 펙틴, 유기산 및 설탕의 가장 적합한 비율은 펙틴은 1.0∼1.5%, 유기산은 pH 3.46(0.3%), 당은 60∼65%로 알려져 있다.The processing principle of the existing jam has been to use the principle that jelly is formed through the interaction of pectin and organic acid by adding sugar to the fruit, heating, and cooling. The acid that is effective for gelation is malic acid, tartaric acid, lactic acid, etc. If the acid is strong, the gelation is good, but the moisture was often separated at pH 3.46 or less. Sugar, glucose, fructose, maltose, etc. may be used as sugar, but sugar is mostly used. The most suitable ratio of pectin, organic acid and sugar to be added is pectin 1.0 to 1.5%, and organic acid pH 3.46 (0.3 %), And sugar is known to be 60 to 65%.
상기 잼의 가공원리에서 보듯이 잼의 주원료는 설탕으로 그 함량이 60% 이상에 해당하며 고열량식품으로, 최근 생활수준 향상과 건강 지향적 소비트렌드가 각광을 받으면서 설탕에 대한 위해성에 대한 관심이 고조되고 있는바, 수요자들에게 잼이 회피되는 경향이 증가하고 있다.As seen in the processing principle of the jam, the main ingredient of the jam is sugar, its content is more than 60%, and it is a high-calorie food. Recently, with the improvement of living standards and the health-oriented consumption trend, interest in sugar has increased. There is an increasing tendency for jams to be avoided by consumers.
특히, 식품의약품안전처는 2016년 4월 7일 우리 국민의 건강한 식생활을 돕기 위해, 가공식품을 통한 당류 섭취량을 1일 총 에너지 섭취량(열량)의 10% 이내로 낮추는 것을 목표로 다양한 세부 전략을 포함하는「제1차 당류 저감 종합계획(2016~2020년)」을 수립하였다. In particular, the Ministry of Food and Drug Safety includes various detailed strategies with the goal of reducing the intake of sugars through processed foods to less than 10% of the total energy intake (calories) per day to help our people eat healthy on April 7, 2016. Established the first comprehensive plan for reducing sugars (2016-2020).
나아가, 과실 잼 제조법으로는 농가에서 소규모로 제조하는 재래식 방법의 상압가열 농축법이 일반적으로, 이러한 방법으로 제조된 잼의 경우 개방형으로 장식간 농축을 하여야 하고 농축에 따른 제품의 변색 및 과일의 향기성분 손실, 영양성분 파괴 등으로 영양적으로 품질이 저하된 잼이 제조되어 왔다.Furthermore, as a method of manufacturing fruit jam, the conventional method of atmospheric pressure concentration in a small-scale production at a farmhouse is generally, and in the case of jam produced by such a method, it must be condensed in a decorative manner in an open manner, discoloration of the product due to concentration, and fruity fragrance Jams having a nutritionally deteriorated quality due to loss of ingredients and destruction of nutrients have been manufactured.
본 발명은 설탕, 펙틴 및 유기산을 첨가하지 않은 딸기잼 제조방법을 제공하는 것을 목적으로 한다.An object of the present invention is to provide a method for preparing strawberry jam without adding sugar, pectin and organic acid.
본 발명은 잼의 주원료인 설탕을 넣지 않고 딸기 속의 당과 유기산을 이용하면서, 이에 부가적으로 기능성과 기호성 높일 수 있는 다른 과실을 첨가하여 딸기의 부족된 영양과 기능성을 보완하며, 저온감압농축을 이용한 제조기술을 적용하여 기존과 달리 영양 파괴, 맛의 변질을 최소화한 딸기함유 잼을 제공한다.The present invention uses sugar and organic acids in strawberries without adding sugar, which is the main raw material of jam, and supplements the lack of nutrition and functionality of strawberries by adding other fruits that can increase functionality and palatability. By applying the manufacturing technology used, it provides strawberry-containing jams that minimize nutritional disruption and taste deterioration unlike the existing ones.
구체적으로, 본 발명은 딸기농축액에 당알코올을 첨가한 후 감압농축하여 얻어지는 천연 딸기잼을 제공한다. 또한, 본 발명은 딸기 농축액에 다른 과일농축액들을 소정 중량비로 혼합하여 감압농축함으로써 얻어지는 천연딸기과일잼을 제공한다.Specifically, the present invention provides a natural strawberry jam obtained by adding a sugar alcohol to the strawberry concentrate and then concentrating under reduced pressure. In addition, the present invention provides a natural strawberry fruit jam obtained by concentrating under reduced pressure by mixing the strawberry concentrate with other fruit concentrates in a predetermined weight ratio.
본 발명의 딸기잼은 하기 단계를 포함하는 방법으로 제조된다: The strawberry jam of the present invention is prepared by a method comprising the following steps:
딸기를 계량하여 믹서기로 분쇄하는 단계,Measuring the strawberries and crushing them with a blender,
분쇄된 딸기를 감압농축기를 이용하여 60~65℃에서 농축하여 15 내지 40브릭스의 딸기 농축액을 준비하는 단계,Concentrating the crushed strawberries at 60 ~ 65 ℃ using a vacuum concentrator to prepare a 15 to 40 Brix strawberry concentrate,
준비된 딸기 농축액을 살균한 후 딸기 농축액 75-90중량%와 당알코올 10-25중량%를 혼합하는 단계,After sterilizing the prepared strawberry concentrate, mixing the strawberry concentrate 75-90% by weight and sugar alcohol 10-25% by weight,
혼합된 딸기잼 혼합액을 감압농축기를 이용하여 60~65℃에서 농축하여 60 내지 75 브릭스로 농축하는 단계.The step of concentrating the mixed strawberry jam mixture at 60 ~ 65 ℃ using a vacuum concentrator to 60 to 75 Brix.
또한, 본 발명의 딸기과일잼의 하나의 구체예는 하기 단계를 포함하는 방법으로 제조된다:In addition, one embodiment of the strawberry fruit jam of the present invention is prepared by a method comprising the following steps:
딸기, 복분자, 오디 및 사과를 각각 계량하여 믹서기로 분쇄하는 단계,Strawberry, bokbunja, Audi and apples are each weighed and crushed with a blender,
분쇄된 딸기, 복분자, 오디 및 사과를 각각 감압축기를 이용하여 60~65℃에서 농축하여 15 내지 40브릭스의 각 농축액을 준비하는 단계,Preparing each concentrated solution of 15 to 40 brix by concentrating the crushed strawberry, bokbunja, audi, and apple at 60 to 65 ° C, respectively, using a reduced pressure condenser.
딸기농축액 45중량%, 복분자농축액 0.5 중량%, 오디농축액 4.5중량% 및 사과농축액 50중량%를 혼합하여 딸기과일잼 혼합액을 준비하는 단계,Preparing a strawberry fruit jam mixture by mixing 45% by weight of strawberry concentrate, 0.5% by weight of bokbunja concentrate, 4.5% by weight of Audi concentrate and 50% by weight of apple concentrate,
혼합된 딸기과일잼 혼합액을 감압농축기를 이용하여 60~65℃에서 농축하여 60 내지 75 브릭스로 농축하는 단계.Concentrating the mixed strawberry fruit jam mixture at 60 ~ 65 ℃ using a vacuum concentrator to concentrate to 60 to 75 Brix.
또한, 본 발명의 딸기과일잼의 또 다른 하나의 구체예는 하기 단계를 포함하는 방법으로 제조된다:In addition, another embodiment of the strawberry fruit jam of the present invention is prepared by a method comprising the following steps:
딸기, 블루베리, 복분자, 오디 및 사과를 각각 계량하여 믹서기로 분쇄하는 단계,Measuring the strawberry, blueberry, bokbunja, Audi and apple respectively and crushing them with a blender,
분쇄된 딸기, 블루베리, 복분자, 오디 및 사과를 각각 감압축기를 이용하여 60~65℃에서 농축하여 15 내지 40브릭스의 각 농축액을 준비하는 단계,Preparing each concentrated solution of 15 to 40 brix by concentrating the crushed strawberry, blueberry, bokbunja, audi, and apple at 60 to 65 ° C, respectively, using a reduced pressure condenser.
딸기농축액 50중량%, 블루베리농축액 1중량%, 복분자농축액 1중량%, 오디농축액 3중량% 및 사과농축액 45중량%를 혼합하여 딸기과일잼 혼합액을 준비하는 단계,Preparing a strawberry fruit jam mixture by mixing 50% by weight of strawberry concentrate, 1% by weight of blueberry concentrate, 1% by weight of bokbunja concentrate, 3% by weight of Audi concentrate and 45% by weight of apple concentrate,
혼합된 딸기과일잼 혼합액을 감압농축기를 이용하여 60~65℃에서 농축하여 60 내지 75 브릭스로 농축하는 단계.Concentrating the mixed strawberry fruit jam mixture at 60 ~ 65 ℃ using a vacuum concentrator to concentrate to 60 to 75 Brix.
본 발명에 따르면 설탕을 사용하지 않아 건강에 도움이 될 뿐만 아니라 펙틴과 유기산의 외부적 첨가 없이 과일내 함유된 펙틴과 유기산만을 이용하여 젤리화된 잼을 제공할 수 있다. 저온감압법을 도입함으로써 영양 파괴 및 과실 본연의 향과 맛의 손실이 최소화된 잼을 제공한다는 효과가 있다. According to the present invention it is possible to provide a jelly jam using only pectin and organic acid contained in the fruit without external addition of pectin and organic acid, as well as beneficial to health by not using sugar. By introducing a low-temperature decompression method, there is an effect of providing jam with minimal loss of nutrition and loss of natural flavor and taste.
이하, 실시예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 예시하기 위한 것일 뿐, 본 발명의 범위가 이들 실시예에 의해 한정되는 것은 아니다.Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.
실시예 1: 딸기 농축액의 제조Example 1: Preparation of strawberry concentrate
냉동딸기 3kg을 계량하여 믹서기로 분쇄한 후 해동하였다. 분쇄된 딸기를 1kg씩 소분하여 각각을 감압농축기로 60℃의 온도에서 각각 20브릭스, 30브릭스 및 40브릭스 농도로 농축하여 80℃에서 30분간 살균한 후 딸기농축액 시료를 준비하였다. 3 kg of frozen strawberry was weighed, ground with a blender, and thawed. The crushed strawberries were subdivided by 1 kg, and each was concentrated with a concentration of 20 brix, 30 brix, and 40 brix at a temperature of 60 ° C. with a vacuum concentrator, respectively, and sterilized at 80 ° C. for 30 minutes to prepare a strawberry concentrate sample.
실험예 1: 딸기 농축액 농도별 관능 측정 Experimental Example 1: Sensory measurement by strawberry concentration
관능평가는 20~30대 남녀 20명을 대상으로 딸기농축액 20브릭스, 30브릭스, 40브릭스 농도별로 색, 향, 맛, 발림성 및 종합적 기호도 평가항목에 대하여 별의 개수(★ : 매우나쁘다, ★★ : 나쁘다, ★★★ : 보통이다, ★★★★ : 좋다, ★★★★★ : 매우 좋다)를 이용하여 최종 기호도에 표시하도록 하였다.The sensory evaluation targets 20 men and women in their 20s and 30s for 20, 30, 40, and 40 brix concentrations of strawberry concentrate. The number of stars for color, flavor, taste, spreadability, and overall preference rating items (★: Very bad, ★★ : Bad, ★★★: Normal, ★★★★: Good, ★★★★★: Very good).
그 결과는 하기 표와 같았다.The results were as shown in the table below.
상기 표에서와 같이, 농도별 딸기농축액의 품질 특성을 비교한 결과 pH는 유사하게 나타났으나, 색, 향, 맛, 발림성 및 종합적 기호도를 조사한 관능평가 결과 농도가 높을수록 색은 탁한색을 띄며, 맛은 신맛이 강하고 향은 전체적으로 딸기향이 났으며 발림성은 뻑뻑해서 좋지 않았다.As shown in the above table, as a result of comparing the quality characteristics of strawberry concentrates by concentration, the pH was similar, but as a result of sensory evaluation by examining the color, aroma, taste, spreadability, and overall preference, the higher the concentration, the more turbid the color. , The taste was strong sour, the aroma was strawberry overall, and the balm was stiff and not good.
종합적 기호도를 평가한 결과, 30Brix가 가장 기호도가 높았으나, 최종적으로 딸기잼의 원료로서 적합성을 고려할 때, 젤리화가 일부 진행되고 완성되지 않으며 기호성면에서도 차이가 많이 나지 않는 20Brix 딸기 농축액을 가장 바람직한 것으로 결론내렸다.As a result of evaluating the comprehensive preference, 30Brix had the highest preference, but finally considering the suitability as a raw material for strawberry jam, the 20Brix strawberry concentrate, which does not differ much in terms of palatability and does not complete the gelation, is the most desirable. I concluded.
실시예 2 : 본 발명의 딸기잼의 제조Example 2: Preparation of strawberry jam of the present invention
냉동 딸기 4kg을 계량하여 믹서기로 분쇄한 후, After weighing 4 kg of frozen strawberries and grinding with a blender,
분쇄된 딸기를 1kg씩 소분하여 각각 감압농축기를 이용하여 60℃에서 농축하여 각각 20브릭스로 딸기 농축액을 준비한 다음, The crushed strawberries are subdivided by 1 kg, respectively, and concentrated at 60 ° C using a vacuum concentrator to prepare strawberry concentrates with 20 brix each.
준비된 딸기 농축액을 살균한 후 하기 4가지 비율로 딸기잼 혼합액을 준비하였다:After sterilizing the prepared strawberry concentrate, strawberry jam mixture was prepared in the following 4 ratios:
i. 딸기 농축액 90중량%와 자일리톨 10 중량%의 혼합액 i. Strawberry concentrate 90% by weight and xylitol 10% by weight
ii. 딸기 농축액 85중량%와 자일리톨 15중량%의 혼합액 ii. Strawberry concentrate 85% by weight and xylitol 15% by weight
iii. ,딸기 농축액 80중량%와 자일리톨 20중량%의 혼합액 iii. , Strawberry concentrate 80% by weight and xylitol 20% by weight
iv. 딸기 농축액 75중량%와 자일리톨 25중량%의 혼합액, iv. 75% by weight of strawberry concentrate and 25% by weight of xylitol,
상기 각 딸기잼 혼합액을 감압농축기를 이용하여 60℃에서 농축하여 70 브릭스로 농축하여 딸기잼을 제조하였다.The strawberry jam mixture was concentrated at 60 ° C. using a vacuum concentrator and concentrated to 70 brix to prepare strawberry jam.
실험예 2: 자일리톨 함량에 따른 특성Experimental Example 2: Characteristics according to xylitol content
실시예 2에서 준비된 자일리톨 함량에 따라 제조된 각 딸기잼의 특성에 대해 농축 전 후 pH 변화, 기호도(관능평가) 및 성상을 비교한 결과를 하기 표에 나타내었다.For the characteristics of each strawberry jam prepared according to the xylitol content prepared in Example 2, the results of comparing pH change, preference (sensory evaluation) and properties before and after concentration are shown in the following table.
실험예 3: 딸기잼의 관능평가 Experimental Example 3: Sensory evaluation of strawberry jam
시판되는 딸기잼과 실시예 2의 딸기잼의 관능을 비교 평가하였다. The sensory properties of the commercially available strawberry jam and the strawberry jam of Example 2 were compared and evaluated.
관능평가는 20~30대 성인 남녀 20명을 대상으로 색, 향, 맛, 발림성 및 종합적 기호도 평가항목에 시판잼 1종과 자일리톨 함량 따른 무설탕 딸기잼 4종에 대하여 별의 개수(★ : 매우나쁘다, ★★ : 나쁘다, ★★★ : 보통이다, ★★★★ : 좋다, ★★★★★ : 매우 좋다)를 이용하여 선호도에 따라 표시하도록 하였다. The sensory evaluation targets 20 men and women in their 20s and 30s for the color, flavor, taste, spreadability, and comprehensive taste evaluation items, and the number of stars for one commercial jam and four sugar-free strawberry jams based on xylitol content (★: Very bad) , ★★: Bad, ★★★: Normal, ★★★★: Good, ★★★★★: Very good).
그 결과는 하기 표와 같았다. The results were as shown in the table below.
결과, 색은 자일리톨 함량이 증가할수록 색깔이 밝고 선명한 붉은색을 띠었다. 향에 있어서, 딸기 함량이 높은 것일수록 딸기향이 진하게 느껴졌으나 기존 시판되는 딸기잼을 제외한 자일리톨을 함유한 본 발명의 딸기잼은 고유의 딸기향이 좋게 느껴진 것으로 확인되었다. 맛은, 자일리톨 함량이 증가할수록 단맛이 증가하였으며, 종합적인 기호도에서 자일리톨 20% 첨가한 딸기잼이 가장 좋았다. 신맛은 자일리톨 함량이 증가할수록 신맛은 감소하였으며, 신맛의 정도도 자일리톨 20% 첨가한 딸기가 가장 좋았다. 발림성 및 종합적 기호도면에서, 자일리톨 함량이 높을수록 발림성과 종합적 기호도가 증가하였으나, 자일리톨 함량 25%의 경우 딸기잼의 젤리화가 잘되지 않았다.As a result, as the xylitol content increased, the color had a bright and vivid red color. In terms of flavor, the higher the strawberry content, the darker the strawberry flavor, but the strawberry jam of the present invention containing xylitol, except for the conventionally available strawberry jam, was found to have a good strawberry flavor. Taste, sweetness increased as the content of xylitol increased, and strawberry jam with xylitol 20% added was the best in overall preference. The sour taste decreased as the xylitol content increased, and the degree of sour taste was the best in strawberries with 20% xylitol added. In terms of spreadability and overall preference, the higher the xylitol content, the higher the spreadability and overall preference, but in the case of xylitol content of 25%, the strawberry jam was not well gelled.
실시예 3: 본 발명의 딸기과일잼의 제조Example 3: Preparation of strawberry fruit jam of the present invention
하기 표 4의 배합비율로 혼합하여 저온감압농축하여 A형(신맛)은 60브릭스, B형(단맛)은 70브릭스의 딸기과일잼을 제조하였다.The mixture was blended at the mixing ratio shown in Table 4 below and concentrated under reduced pressure to produce strawberry juice of 60 brix for type A (sour taste) and 70 brix for type B (sweet taste).
실험예 4: 시판잼과 본 발명의 잼의 관능평가Experimental Example 4: Sensory evaluation of commercial jam and jam of the present invention
시판잼(비교예)과 본 발명의 딸기잼(실시예 2), 딸기과일잼 A형 및 B형(실시예 3)의 관능을 비교하였다.The sensory properties of commercial jam (comparative example), strawberry jam of the present invention (example 2), and strawberry fruit jam type A and B (example 3) were compared.
관능평가는 20대 남녀 20명과 40대 이상 5명을 대상으로 색, 향, 맛, 발림성 및 종합적 기호도 평가항목에 시판잼 1종과 시제품 3종에 대하여 5점 척도법(1 : 매우나쁘다, 2 : 나쁘다, 3 : 보통이다, 4 : 좋다, 5 : 매우 좋다)을 이용하여 표시하도록 하였으며, 결과는 각 평가항목별 합의 평균을 나타내었다.The sensory evaluation was conducted on 20 men and women in their 20s and 5 people in their 40s or older in a 5-point scale (1: very bad, 2) in terms of color, flavor, taste, spreadability, and overall preference. Bad, 3: Normal, 4: Good, 5: Very good). The results showed the average of the agreement for each evaluation item.
실험결과, 모든 측면에서 본 발명의 딸기잼에서 우수한 결과를 나타내었다.As a result of the experiment, the strawberry jam of the present invention showed excellent results in all aspects.
본 발명에 따르면, 설탕, 펙틴 및 유기산 무첨가의 천연 딸기잼 시장의 활성화가 이루어질 수 있고, 저온감압농축법을 이용한 각종 과일잼의 개발에 박차를 가할 수 있어 과일 소비의 촉진 및 건강 증진을 위한 잼 시장의 활성화가 예상된다.According to the present invention, the activation of the natural strawberry jam market without sugar, pectin and organic acids can be made, and spurs can be accelerated in the development of various fruit jams using low-temperature condensation concentration. Market activation is expected.
Claims (3)
분쇄된 딸기, 복분자, 오디 및 사과를 각각 감압농축기를 이용하여 60~65℃에서 농축하여 15 내지 40브릭스의 각 농축액을 준비하는 단계,
딸기농축액 45중량%, 복분자농축액 0.5 중량%, 오디농축액 4.5중량% 및 사과농축액 50중량%를 혼합하여 딸기과일잼 혼합액을 준비하는 단계,
혼합된 딸기과일잼 혼합액을 감압농축기를 이용하여 60~65℃에서 농축하여 60 내지 75 브릭스로 농축하는 단계를 포함하는 딸기과일잼 제조방법.
Strawberry, bokbunja, Audi and apples are each weighed and crushed with a blender,
Preparing each concentrate of 15 to 40 brix by concentrating the crushed strawberry, bokbunja, audi and apple at 60 ~ 65 ℃ using a vacuum concentrator, respectively.
Preparing strawberry fruit jam mixture by mixing 45% by weight of strawberry concentrate, 0.5% by weight of bokbunja concentrate, 4.5% by weight of Audi concentrate and 50% by weight of apple concentrate,
A method of manufacturing a strawberry fruit jam comprising the step of concentrating the mixed strawberry fruit jam mixture at 60-65 ° C. using a reduced pressure concentrator to 60 to 75 brix.
분쇄된 딸기, 블루베리, 복분자, 오디 및 사과를 각각 감압농축기를 이용하여 60~65℃에서 농축하여 15 내지 40브릭스의 각 농축액을 준비하는 단계,
딸기농축액 50중량%, 블루베리농축액 1중량%, 복분자농축액 1중량%, 오디농축액 3중량% 및 사과농축액 45중량%를 혼합하여 딸기과일잼 혼합액을 준비하는 단계,
혼합된 딸기과일잼 혼합액을 감압농축기를 이용하여 60~65℃에서 농축하여 60 내지 75 브릭스로 농축하는 단계를 포함하는 딸기과일잼 제조방법.Measuring the strawberry, blueberry, bokbunja, Audi and apple respectively and crushing them with a blender,
Preparing each concentrated solution of 15 to 40 brix by concentrating the crushed strawberry, blueberry, bokbunja, audi and apple at 60 ~ 65 ℃ using a vacuum concentrator, respectively.
Preparing a strawberry fruit jam mixture by mixing 50% by weight of strawberry concentrate, 1% by weight of blueberry concentrate, 1% by weight of bokbunja concentrate, 3% by weight of Audi concentrate and 45% by weight of apple concentrate,
A method of manufacturing a strawberry fruit jam comprising the step of concentrating the mixed strawberry fruit jam mixture at 60-65 ° C. using a reduced pressure concentrator to 60 to 75 brix.
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