KR102219735B1 - Manufacturing method for jam using andong yam and jam manufactured by the same - Google Patents

Abstract

The present invention relates to a method of manufacturing a jam using Andongma and a jam manufactured thereby.
The manufacturing method of jam using Andongma according to the present invention comprises andongma powder manufacturing step (S100) of preparing Andongma and pulverizing it to prepare Andongma powder; A mixing step of preparing a mixture by mixing milk, oligosaccharide, pectin, and whole milk powder with the Andongma powder (S200); Stirring grinding step (S300) of adding the mixture to a blender and then stirring and grinding; A heating step (S400) of heating the stirred and pulverized mixture to boil it down; And a cooling step (S500) of adding lemon juice to the boiled mixture, stirring, and cooling to prepare a jam.
According to the above-described configuration, the present invention manufactures jam by processing andongma, so that it is possible to easily consume Andongma, which is rich in various nutrients and pharmacological components, and can satisfy the preference of health-oriented consumers. Can be manufactured.

Description

Manufacturing method of jam using Andongma, and jam manufactured thereby {MANUFACTURING METHOD FOR JAM USING ANDONG YAM AND JAM MANUFACTURED BY THE SAME}

The present invention relates to a method of manufacturing jam using Andongma, and to the jam produced thereby, and more particularly, by processing Andongma to produce jam, Andongma, which is rich in various nutrients and pharmacological components, can be easily consumed. The present invention relates to a method of manufacturing jam using Andongma, which can satisfy the preferences of health-oriented consumers, and jams manufactured thereby.

Hemp (sanyak: Dioscorea batatas) is a vine-like perennial plant of the lily-order hemp family, and its height is about 1m, and its above-ground part is a vine, and its basement root is used for medicinal and edible purposes. Around the world, 600 kinds of horses such as the rainy season, danma, hwanma, ma, mountain ma, fan ma, and maple are known, and 10 of them have been used for edible and medicinal purposes.

The origin of hemp is China, and it grows naturally in producing areas such as Korea, China, Taiwan, and Japan.In Korea, it is an herbal medicine designated by the Food and Drug Administration as a food ingredient. Especially, dried hemp roots are called sanyak or calligraphy in oriental medicine. , Diarrhea, and is used for major symptoms.

The hemp edible in Korea is a cultivar classified as Dioscorea batatas, and generally the stem is thin and long, and the branches are scattered, and the leaves are opposite or turned, but the bottom of the leaves is a heart-shaped and the end is sharp.

Hemp contains 74-76% moisture, 15-20% starch, 1-1.5% protein, ~1% total lipid, ~1.25% ash, ~0.4% total nitrogen, acetylated glucomannan, vitamins , Minerals, and various other physiologically active substances, and reported medicinal ingredients include Amylose, Choline, Saponin, Mucin, Araginine, and Yonogenin. ), Daosgenin, and Kryptogenin.

Recently, studies on the ingredients and functions of hemp have revealed that it has physiological effects such as lowering cholesterol, antioxidant activity, and preventing diabetes and colon cancer.Also, it is an alkaline food that contains various digestive enzymes, so it can be digested well even if eaten raw. Consumption is continuously increasing in a functional way.

However, in ingesting hemp with excellent health promotion effect, as a form of food other than herbal medicines, tea or bread using hemp can be exemplified, and the types of hemp foods that can be easily consumed without feeling rejected in daily life are very There are few circumstances.

Korean Patent Publication No. 10-2010-0095712 (published on September 01, 2010) Korean Patent Publication No. 10-2019-0023588 (published on March 08, 2019) Domestic registered patent No. 10-1681495 (registered on November 25, 2016)

The present invention is a manufacturing method of jam using andong horse that can easily consume Andong horse, which is rich in various nutrients and pharmacological ingredients, and meets the preference of health-oriented consumers by processing andong horse to produce jam, and It is to provide jam prepared by.

In addition, the present invention is to provide a method of manufacturing jam using Andong horse, which can minimize the destruction and loss of nutritional components of Andong horse and increase its utility by converting andong horse into food, and jam manufactured thereby.

Various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems that are not mentioned will be clearly understood by those skilled in the art from the following description.

The manufacturing method of jam using Andongma according to the present invention comprises andongma powder manufacturing step (S100) of preparing Andongma and pulverizing it to prepare Andongma powder; A mixing step of preparing a mixture by mixing milk, oligosaccharide, pectin, and whole milk powder with the Andongma powder (S200); Stirring grinding step (S300) of adding the mixture to a blender and then stirring and grinding; A heating step (S400) of heating the stirred and pulverized mixture to boil it down; And a cooling step (S500) of adding lemon juice to the boiled mixture, stirring, and cooling to prepare a jam.

In the mixing step (S200), the mixture is prepared by mixing 40 to 80 parts by weight of Andongma powder, 450 to 550 parts by weight of milk, 350 to 450 parts by weight of oligosaccharide, 1 to 8 parts by weight of pectin, and 40 to 80 parts by weight of whole milk powder Can be.

In the heating step (S400), the mixture may be stirred and simmered for 10 to 30 minutes at a temperature of 90 to 95°C after the stirring and pulverized mixture is added to a heating container.

In the cooling step (S500), 1 to 10 parts by weight of lemon juice is added to the boiled mixture, stirred and mixed, and then cooled at a temperature of 30 to 40° C. for 1 to 3 hours to prepare jam.

In addition, the present invention includes jam using Andongma manufactured by the above-described manufacturing method.

Details of other embodiments are included in the detailed description.

The manufacturing method of jam using Andong horse according to the present invention is to produce jam by processing andong horse, so that it is possible to easily consume Andong horse, which is rich in various nutrients and pharmacological components, and satisfy the preference of health-oriented consumers. You can make jam using Andongma.

In addition, the method of manufacturing jam using Andongma according to the present invention can minimize the destruction and loss of nutritional components of Andongma, and improve the utility of Andongma by making Andongma food.

It will be fully understood that the embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a flow chart for explaining a method of manufacturing jam using andongma according to the present invention.

Advantages and features of the present invention, and a method of achieving them will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

Unless otherwise defined, all terms including technical or scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning of the related technology, and should not be interpreted as an ideal or excessively formal meaning unless explicitly defined in this application. Does not.

On the other hand, in the method of manufacturing jam according to an embodiment of the technical idea of the present invention, the method of manufacturing jam using Andongma is described as an example. Andongma used in the present invention is, for example, a village produced in Andong Alternatively, it may mean yam, and the technical idea of the present invention may include a method of manufacturing jam using various types of hemp known in addition to the Andongma.

Hereinafter, with reference to the accompanying drawings will be described in detail with respect to a preferred embodiment for the manufacturing method of the jam using andongma according to the present invention.

1 is a flow chart for explaining a method of manufacturing jam using andongma according to the present invention.

Referring to Figure 1, the manufacturing method of the jam using Andongma according to the present invention is andongma powder manufacturing step (S100), mixing step (S200), stirring and grinding step (S300), heating step (S400) and cooling step (S500) ).

1. Andongma powder manufacturing step (S100)

The Andongma powder manufacturing step (S100) is a step of preparing andongma powder by pulverizing it.

The Andongma prepared in the Andongma powder manufacturing step (S100) may mean a horse or yam produced in the Andong region, and various types of known horses may be used in addition to the Andongma.

In the Andongma powder manufacturing step (S100), the Andongma powder may be a commercially known Andongma powder, but the Andongma powder prepared by the following manufacturing method may be used.

The Andongma powder manufacturing step (S100) includes (1) Andongma washing step, (2) Andongma first drying step, (3) Andongma peeling step, (4) Andongma immersion step, (5) Andongma steaming Step, (6) andongma cutting and second drying step, and (7) Andongma powdering step.

(1) Andongma washing step

The Andongma washing step is a step of washing after preparing the Andongma.

In the Andongma washing step, the Andongma may be directly harvested or commercially available Hemp produced in Andongma or other regions, and the washing of the Andongma uses purified water to remove foreign substances attached to the surface of the Andongma. It can be done by removing.

(2) Andongma 1st drying step

The first drying step of the andong horse is a step of drying the washed andong horse to remove moisture contained in the andong horse.

In the first drying step of the Andongma, it may be carried out in a well-ventilated shady place in order to prevent the moisture contained in the Andongma from rapidly evaporating and disappearing its own scent during sunlight drying. For example, the Andongma In the first drying step, the washed andong horse may be dried for 30 to 40 hours at a temperature of 15 to 20°C.

(3) Andongma peeling step

The step of peeling the Andongma is a step of removing the skin of the first dried Andongma.

In the Andongma peeling step, the first dried Andongma peel can be removed by a worker by a knife or a machine such as a dedicated peeler.

(4) Andongma immersion step

The Andongma immersion step is a step of immersing the Andongma from which the skin has been removed in a mixed solution.

In the Andongma immersion step, the Andongma from which the skin has been removed may be immersed in a mixed solution to prevent the Andongma from being discolored or easily deteriorated in a later process, and the mixed solution may consist of grape juice, lemon juice, and bamboo saline.

In the Andongma immersion step, the grape juice is good for preventing blood clots, preventing adult diseases such as high blood pressure, arteriosclerosis and heart disease, and helping to improve memory.The lemon juice contains a lot of vitamin C, has a strong acidity, skin health, and fatigue recovery. , Cold prevention, headache, and the like, and the bamboo salt water sterilizes the Andong horse to prevent easily decay.

In addition, the lemon juice and bamboo saline can prevent Andongma from browning over time, and the mixed solution is prepared by mixing in a weight ratio of 1 part by weight of grape juice, 1 part by weight of lemon juice, and 4 parts by weight of bamboo saline, The bamboo salt water may have a concentration of 0.1 to 1.0% by weight.

In addition, in the Andongma immersion step, the Andongma from which the skin has been removed may be immersed in a mixed solution and then maintained at a temperature of 20 to 25°C for 30 to 60 minutes.

(5) Andongma steaming stage

The Andongma steaming step is a step of steaming the Andongma after taking out the Andongma immersed in the mixed solution.

In the steaming step of Andongma, the Andongma into which the components of grape juice, lemon juice and bamboo saline are infiltrated may be mixed with a mixture of cinnamon powder and sugar, and then steamed in a steaming machine. In the step, the cinnamon powder and sugar are 15 to 25 parts by weight of cinnamon powder and 5 to 15 parts by weight of sugar are mixed in a weight ratio, and steamed by heating with steam at 120 to 130° C. for 10 to 30 minutes in a steamer can be performed.

In the steaming step of the Andongma, the cinnamon powder increases immunity and promotes blood circulation to help prevent vascular disease, prevents food poisoning, sterilizes, and has insecticidal effects, and the sugar improves the surface luster and sugar content of the immersed Andongma It has an effect and can improve storage properties.

(6) Andongma cutting and second drying step

The cutting of the andongma and the second drying step is a step of cutting and drying the steamed andongma.

In the cutting of the andongma and the second drying step, drying efficiency of the andongma may be improved by cutting and drying the steamed andongma. For example, after cutting the andongma into a size of 1 to 20 mm, the cutting It can be proceeded by drying the andongma at 25 to 30 ℃ for 30 to 50 hours.

(7) Andongma powdering step

The step of pulverizing the Andong horse is a step of pulverizing and pulverizing the second dried Andong horse.

In the step of pulverizing the Andongma, the second dried Andongma may be pulverized using a known grinder to prepare Andongma powder having a particle diameter in the range of 10 to 300 mesh.

2. Mixing step (S200)

The mixing step (S200) is a step of preparing a mixture by mixing milk, oligosaccharide, pectin, and whole milk powder with the Andongma powder.

In the mixing step (S200), the mixture is prepared by mixing 40 to 80 parts by weight of Andongma powder, 450 to 550 parts by weight of milk, 350 to 450 parts by weight of oligosaccharide, 1 to 8 parts by weight of pectin, and 40 to 80 parts by weight of whole milk powder Can be.

On the other hand, the mixing step (S200) may further include a stevia extract to enhance the sweetness of the jam prepared in addition to the mixture, the stevia extract is a weight ratio of 1 to 10 parts by weight based on 100 parts by weight of the Andongma powder Can be included as

As the stevia extract used in the mixing step (S200), a stevia extract prepared by the following manufacturing method may be used.

In order to prepare the stevia extract, first, after preparing raw stevia leaves, foreign substances adhering to the raw stevia leaves may be removed.

In the above step, the prepared raw stevia leaves _{can be washed with purified water in which sodium hydrogen carbonate (NaHCO 3} ) is dissolved, and the purified water in which sodium hydrogen carbonate (NaHCO ₃ ) is dissolved has a concentration range of 1 to 3 (w/w)% Can have.

The sodium hydrogen carbonate is also used as a food additive, and has no toxicity and functions such as penetration, diffusion, and expansion. The raw stevia leaves are washed with purified water in which sodium hydrogen carbonate is dissolved, thereby expanding the cell wall of the mold. So that the raw stevia leaves can be sterilized and washed at the same time.

Next, the washed raw stevia leaves may be dried to remove moisture contained in the fresh stevia leaves.

In the above step, the washed raw stevia leaves may be dried for 1 to 3 days at a temperature of 30 to 35°C. By drying the fresh stevia leaves in the above range, the scent of the fresh stevia leaves can be made alive.

Next, the dried raw stevia leaves may be vacuum-dried by irradiating microwaves in a reduced pressure atmosphere.

In the above step, it may be carried out by irradiating the dried stevia leaves under a pressure of 50 to 60 mbar by microwave irradiation, the step is carried out at a temperature of 40 to 45 ℃ for 30 to 100 seconds, the dried raw stevia leaves 2 to This can be done by irradiating a microwave at 2.2 GHz.

The microwave can exhibit a volumetric heating effect of penetrating and heating the inside of the green stevia leaves.When the microwave is irradiated, the water molecules inside the green stevia leaf are vibrated or rotated according to the polarity change of the microwave. Polarization vibration may lead to friction between molecules and cause heat generation.If the raw stevia leaves are dried by irradiating the microwave under reduced pressure, swelling occurs due to heating inside the raw stevia leaves, and due to this instantaneous internal heating and expansion As the cell membrane inside the raw stevia leaves is destroyed, a sterilizing effect is also generated, and the components of stevia can be effectively leached when preparing the Stevia extract later by swelling by heating inside the raw stevia leaves.

Subsequently, the vacuum-dried green stevia leaves may be extracted to prepare a stevia extract.

In the above step, the vacuum-dried raw stevia leaves may be extracted using a known extraction method. For example, various methods such as hot water extraction and reflux extraction may be used as the extraction method, and convenience of explanation and the technical of the present invention For clarity of the idea, a detailed description of the extraction method will be omitted.

3. Stirring grinding step (S300)

The stirring pulverization step (S300) is a step of stirring and pulverizing after adding the mixture to a blender.

For example, in the stirring and pulverizing step (S300), the mixture may be introduced into a blender and then pulverized using a blade of a blender for 1 to 10 minutes. In the stirring and pulverizing step (S300), the mixture is stirred. By pulverizing, the mixture can be pulverized into small particles and then homogeneously mixed.

4. Heating step (S400)

The heating step (S400) is a step of heating the stirred and pulverized mixture to boil.

In the heating step (S400), the stirring and pulverized mixture may be added to a heating container and then gradually boiled while stirring the mixture for 10 to 30 minutes at a temperature of 90 to 95°C.

5. Cooling step (S500)

In the cooling step (S500), lemon juice is added to the boiled mixture, stirred, and then cooled to prepare a jam.

In the cooling step (S500), 1 to 10 parts by weight of lemon juice is added to the boiled mixture, stirred and mixed, and then cooled at a temperature of 30 to 40° C. for 1 to 3 hours to prepare jam using Andongma.

Meanwhile, in the cooling step (S500), lemon juice is added to the boiled mixture, stirred, and then cooled to prepare jam. In order to enhance the flavor of the jam produced, a fermented plum in addition to the lemon juice This may be further included, and a jam may be prepared by adding 1 to 3 parts by weight of fermented plums to the boiled mixture and mixing by stirring.

The plum fermentation broth may be a plum fermentation broth prepared by the following manufacturing method.

In order to prepare the fermented plum, first, the seeds may be separated and removed from the plum flesh.

For example, in the above step, well-harvested plums are immersed in purified water, heated at a temperature of 90 to 95°C for 1 to 3 hours, and then cooled at a temperature of 25 to 35°C for 30 to 60 minutes to remove the plum seeds from the pulp. Can be removed.

Next, the plum flesh can be enzymatically decomposed.

In the above step, the starch and pectin contained in the flesh of the plum can be decomposed to facilitate juice by enzymatic decomposition at a constant temperature.In the above step, the enzyme may be alpha amylase, pectinase, cellulase, and protease. , Based on the total 100 parts by weight of the plum flesh, the alpha amylase is 0.02 to 0.06 parts by weight, the pectinase is 0.01 to 0.03 parts by weight, the cellulase is 0.02 to 0.06 parts by weight, the protease may be used in an amount of 0.01 to 0.03 parts by weight, Enzymatic digestion may be performed for 5 to 10 hours at a temperature of 45 to 55°C.

Next, the enzymatically decomposed plum pulp may be stored and aged.

In the above step, the aging may be performed for 2 to 4 months at a temperature of 5 to 10°C. If the aging is performed below the lower limit range, the freshness of the plum is strong and the taste and aroma of the plum flesh are not sufficiently leached. In addition, when it is performed in excess of the above-described upper limit range, the sour taste of plums is strong, so that a soft fermented broth cannot be prepared.

Subsequently, the flesh of the aged plum may be filtered using a filter.

The step may be performed by filtering the pulp of the ripened plum to remove fine foreign substances contained in the pulp of the plum, and the filtration may be performed using a known filter such as a plate-type pressure filter or a cartridge filter. .

Next, the filtered plum flesh is concentrated and sterilized to prepare a plum concentrate, and the plum concentrate is fermented to prepare a plum fermentation broth.

For example, in the step, a plum concentrate is prepared using a vacuum concentrator known in the art, and vegetable lactic acid bacteria are mixed in a weight ratio of 0.01 to 0.1 parts by weight with respect to 100 parts by weight of the plum concentrate, and then 5 to 10 By fermenting for 5 to 10 days at a temperature of ℃, it is possible to prepare a fermented plum so that the solid content of the plum flesh is 30 to 50% by weight.

The plant lactic acid bacteria are used to ferment the plum concentrate, and known lactic acid bacteria used to ferment plums may be used as the plant lactic acid bacteria, for example, Lactobacillus Plantarum as the vegetable lactic acid bacteria. , 400 × 10 ⁹ CFU/g) can be used.

Hereinafter, with reference to the accompanying drawings will be described in more detail with reference to preferred examples and comparative examples for the method of manufacturing a jam using Andongma according to the present invention.

<Example 1>

First, Andongma powder was prepared, 60g of Andongma powder, 480g of milk, 400g of oligosaccharide, 3g of pectin, and 60g of whole milk were mixed to prepare a mixture, and then the mixture was added to a hand mixer and pulverized while stirring.

Next, the mixture was added to a heating vessel and then gradually boiled while stirring at a temperature of 92 to 93°C for 20 minutes, and 5 g of lemon juice was added to the boiled mixture and stirred, and then at a temperature of 33 to 35°C. Jam was prepared by cooling for 2 hours.

<Example 2>

Jam was prepared in the same manner as in Example 1, and in Example 2, 3 g of stevia extract was further mixed in the mixture to prepare jam.

<Example 3>

Jam was prepared in the same manner as in Example 1. In Example 3, a jam was prepared by further mixing 2 g of fermented plums to the boiled mixture.

<Comparative Example 1>

Jam was prepared using the same method as in Example 1, but in Comparative Example 1, 10 g of Andongma powder was mixed to prepare jam.

<Comparative Example 2>

Jam was prepared using the same method as in Example 1, but in Comparative Example 2, 120 g of Andongma powder was mixed to prepare jam.

<Sensory evaluation>

Sensory evaluation was conducted on the taste, aroma, texture, preference, etc. of the jam prepared according to Examples 1, 2 and 3 and the jam prepared according to Comparative Examples 1 and 2, and the results are shown in Table 2 below. Done.

The sensory test was conducted on 25 general consumers, and the score and evaluation criteria used a 9-point scoring method, and are shown in [Table 1] below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Bad One Very bad

division Taste (flavor) Incense (smell) Texture (physical properties) Texture Overall preference Example 1 8.1 8.0 8.2 8.1 8.1 Example 2 8.3 8.1 8.2 8.2 8.2 Example 3 8.2 8.3 8.1 8.2 8.2 Comparative Example 1 6.2 6.1 6.3 6.3 6.2 Comparative Example 2 6.4 5.9 5.8 6.0 6.0

Referring to [Table 2], the taste (flavor), aroma (smell), texture (physical properties), and overall preference of the jam prepared according to Examples 1, 2, and 3 were prepared according to Comparative Examples 1 and 2 It was confirmed that it was superior to that of.

This is because the jam prepared according to the embodiment contains Andongma and other ingredients in a balanced manner to improve the taste and aroma of the jam, and in addition, the stevia extract and fermented plums further enhance the taste of the jam to satisfy consumers It is judged to be.

In the above, a preferred embodiment of the present invention has been described with reference to the accompanying drawings, but those of ordinary skill in the art to which the present invention pertains, the present invention in other specific forms without changing the technical idea or essential features. It will be appreciated that it can be implemented. Therefore, it should be understood that the exemplary embodiment described above is illustrative in all respects and is not limiting.

Claims (4)

Andongma powder manufacturing step (S100) of preparing Andongma and then pulverizing it to prepare Andongma powder;
A mixing step of preparing a mixture by mixing milk, oligosaccharide, pectin, and whole milk powder with the Andongma powder (S200);
Stirring grinding step (S300) of adding the mixture to a blender and then stirring and grinding;
A heating step (S400) of heating the stirred and pulverized mixture to boil it down; And
Including a cooling step (S500) of adding lemon juice to the boiled mixture, stirring, and cooling to prepare jam,
The Andongma powder manufacturing step (S100),
Andongma washing step of washing after preparing Andongma;
Andongma first drying step of first drying the washed Andongma at a temperature of 15 to 20 ℃ for 30 to 40 hours;
Andongma peeling step of removing the skin of the first dried Andongma;
Andongma from which the skin has been removed is immersed in the mixed solution and then maintained at a temperature of 20 to 25°C for 30 to 60 minutes, but the mixed solution is in a weight ratio of 1 part by weight of grape juice, 1 part by weight of lemon juice, and 4 parts by weight of bamboo saline. It is prepared by mixing, and the bamboo saline is immersed in Andongma having a concentration of 0.1 to 1.0% by weight;
After the Andongma immersed in the mixed solution is taken out, the Andongma is mixed with a mixture of cinnamon powder and sugar, heated in a steamer at 120 to 130°C for 10 to 30 minutes to steam, but the cinnamon powder and sugar are cinnamon powder. Andongma steaming step mixed in a weight ratio of 15 to 25 parts by weight and 5 to 15 parts by weight of sugar;
After cutting the steamed andongma into a size of 1 to 20mm, the andongma cutting and second drying step of second drying at 25 to 30°C for 30 to 50 hours; And
Andongma powdering step of pulverizing the second dried Andongma to produce Andongma powder having a particle diameter in the range of 10 to 300 mesh,
In the mixing step (S200), the mixture is prepared by mixing 40 to 80 parts by weight of Andongma powder, 450 to 550 parts by weight of milk, 350 to 450 parts by weight of oligosaccharide, 1 to 8 parts by weight of pectin, and 40 to 80 parts by weight of whole milk powder And
The mixing step (S200) further includes a stevia extract in addition to the mixture, wherein the stevia extract is included in a weight ratio of 1 to 10 parts by weight based on 100 parts by weight of the Andongma powder,
The stevia extract is, after preparing the fresh stevia leaves, washing the fresh stevia leaves with purified water in _{which sodium hydrogen carbonate (NaHCO 3} ) having a concentration range of 1 to 3 (w/w)% is dissolved, and washing the fresh stevia leaves from 30 to Drying for 1 to 3 days at a temperature of 35° C., and vacuum drying the dried Stevia leaves by irradiating with microwaves of 2 to 2.2 GHz for 30 to 100 seconds at a pressure of 50 to 60 mbar and a temperature of 40 to 45° C. , It is manufactured through the process of extracting the vacuum-dried raw stevia leaves,
In the heating step (S400), after the stirring and pulverized mixture is put into a heating container, the mixture is stirred and boiled for 10 to 30 minutes at a temperature of 90 to 95°C
In the cooling step (S500), 1 to 10 parts by weight of lemon juice is added to the boiled mixture, stirred and mixed, and then cooled at a temperature of 30 to 40° C. for 1 to 3 hours to prepare jam,
In the cooling step (S500), 1 to 3 parts by weight of fermented plums are added to the boiled mixture to prepare jam,
The fermented plum is immersed in purified water and heated at a temperature of 90 to 95° C. for 1 to 3 hours, and then cooled at a temperature of 25 to 35° C. for 30 to 60 minutes to remove plum seeds from the flesh, and the seeds Enzymatically decomposes the plum flesh from which is removed, but alpha amylase, pectinase, cellulase and protease are used as the enzyme, and the alpha amylase is 0.02 to 0.06 parts by weight based on 100 parts by weight of the total plum flesh from which the seeds have been removed. , Pectinase is 0.01 to 0.03 parts by weight, cellulase is used in 0.02 to 0.06 parts by weight, protease is used in 0.01 to 0.03 parts by weight, enzymatic digestion is performed at a temperature of 45 to 55° C. for 5 to 10 hours, and the enzymatic degradation The pulp of the plum is stored for 2 to 4 months at a temperature of 5 to 10°C and aged, and the pulp of the ripened plum is filtered using a filter, and the pulp of the filtered plum is concentrated and sterilized to prepare a plum concentrate. And, and after mixing the vegetable lactic acid bacteria in a weight ratio of 0.01 to 0.1 parts by weight with respect to 100 parts by weight of the plum concentrate, and then fermented for 5 to 10 days at a temperature of 5 to 10 ℃ Andongma, characterized in that produced by Method of making jam used. delete delete delete

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