KR102226041B1 - Method for producing slice jam using alginic acid component of Mustard Sporophyll - Google Patents

Abstract

The present invention comprises the steps of: (a) preparing a concentrate by adding water to the pulverized seaweed ear, extracting and then concentrating the filtered filtrate; (b) adding ethanol to the concentrate prepared in step (a), extracting and centrifuging to separate only the precipitated precipitate; (c) adding water and magnesium chloride solution to the separated precipitate in step (b), stirring, adding ethanol, and centrifuging to separate only the precipitated precipitate; (d) drying the separated precipitate of step (c) to prepare a seaweed alginate extract; (e) pulverizing the aronia fruit, the filtered filtrate is bathed, oligosaccharide is added, bathed and cooled to prepare an aronia jam base; (f) preparing a jam mixture by mixing the aronia jam base prepared in step (e), the seaweed alginic acid extract prepared in step (d), water and carrageenan; And (g) heating the jam mixture prepared in step (f), pouring it into a slice-shaped molding mold, and cooling it. It relates to alginic acid slice jam.

Description

Method for producing slice jam using alginic acid component of Mustard Sporophyll}

The present invention is a method for producing a seaweed alginate slice jam, characterized in that it comprises the step of heating a jam mixture in which aronia jam base, seaweed alginate extract, water and carrageenan are mixed, then pouring it into a slice-shaped molding mold and cooling it. And it relates to a sliced jam prepared by the above method.

Seaweed is a year-old sea horse belonging to the brown algae family, seaweed family. It contains many minerals, vitamins A, B1, B2, and C, and other nutrients that are essential to our body, but are apt to be deficient. It contains a large amount of fiber such as alginic acid, which has been proven effective in preventing, and is recognized as an ideal food that provides a balance of nutrition to modern people with severe nutritional imbalances.

Seaweed mainly uses young stems and leaves for edible use, and most of the rest are discarded in the sea as they are, but the seaweed ear (oval-shaped seed pouch that looks like a pine cone near the seaweed root) is more calcium than the edible part of seaweed. , Magnesium, iron, potassium, and other minerals and alginic acid that are necessary for the body are abundant, and disposing of these seaweed as it is not only a huge waste of food resources, but also a cause of environmental pollution, there is a need for a solution.

Jam is a jelly or syrup made of fruits or vegetables together with sugars and the like. It is a processed food with high storage ability that contains a large amount of sugar as a product made by adding sugar after evaporating and concentrating moisture to the extent that fruit or other plant foods cannot be spoiled by microorganisms. In order to make jam, the three conditions of pectin, acid, and sugar must be met. If the fruit is undercooked or overcooked, the pectin content is low, and the moderately ripe one has the most pectin content.

Even if you use the same ingredients, jam can be divided into jam, marmalade, and preserve depending on how you make it. Jam refers to a gel made by adding sugar and pectin if necessary to fruits or vegetables (more than 40%), and marmalade is made from fruits of citrus fruits (more than 30% of citrus fruits) as a raw material. It refers to what is contained. Preserve refers to a product manufactured by maintaining the shape of the whole fruit or cut fruit.

Existing jams sometimes get on their hands when applying to bread with a spoon, and when the lid of the jam container is opened, the lid often does not open well, and there is a problem that a residue remains in the jam container.

Korean Patent Publication No. 2015-0113532 discloses a method of manufacturing a jam in the form of a slice, and Korean Patent Publication No. 2015-0064812 discloses a method of manufacturing a sliced fruit jam. It is different from the method of making jam.

The present invention was conceived by the above requirements, and an object of the present invention is to develop a slice jam as a health-friendly healthcare material with a lower sugar content and an alginic acid component as a main component, seaweed selection, alginic acid extraction conditions It is to provide a method of manufacturing a new type of sliced jam that fits the taste of consumers without touching the hand by optimizing the manufacturing conditions such as fruit type selection, addition amount of subsidiary materials, and heating conditions.

In order to solve the above problems, the present invention comprises the steps of: (a) preparing a concentrate by adding water to the pulverized seaweed ear, extracting water, and then concentrating the filtered filtrate; (b) adding ethanol to the concentrate prepared in step (a), extracting and centrifuging to separate only the precipitated precipitate; (c) adding water and magnesium chloride solution to the separated precipitate in step (b), stirring, adding ethanol, and centrifuging to separate only the precipitated precipitate; (d) drying the separated precipitate of step (c) to prepare a seaweed alginate extract; (e) pulverizing the aronia fruit, the filtered filtrate is bathed, oligosaccharide is added, bathed and cooled to prepare an aronia jam base; (f) preparing a jam mixture by mixing the aronia jam base prepared in step (e), the seaweed alginic acid extract prepared in step (d), water and carrageenan; And (g) heating the jam mixture prepared in step (f), pouring it into a slice-shaped molding mold, and cooling it.

In addition, the present invention provides a seaweed alginic acid slice jam prepared by the above method.

The sliced jam of the present invention has the advantage of being easy to carry and having a hygienic effect and excellent spreadability to bread when the sliced jam is individually packaged, without leaving residues by preparing a jam in the form of a slice. . In addition, while having an appropriate texture and sweet taste, not only has a superior flavor compared to conventional jams, but also has a lower sugar content and contains alginic acid derived from seaweed, thereby providing a health-friendly jam.

Figure 1 is a schematic diagram of the manufacturing process of the alginic acid seaweed extract of the present invention.
Figure 2 is a schematic diagram of the manufacturing process of the aronia jam base and strawberry jam base of the present invention.
Figure 3 is a schematic diagram of the manufacturing process of the seaweed alginic acid slice jam of the present invention.

In order to achieve the object of the present invention, the present invention

(a) preparing a concentrate by adding water to the pulverized seaweed ear, extracting it, and then concentrating the filtered filtrate;

(b) adding ethanol to the concentrate prepared in step (a), extracting and centrifuging to separate only the precipitated precipitate;

(c) adding water and magnesium chloride solution to the separated precipitate in step (b), stirring, adding ethanol, and centrifuging to separate only the precipitated precipitate;

(d) drying the separated precipitate of step (c) to prepare a seaweed alginate extract;

(e) pulverizing the aronia fruit, the filtered filtrate is bathed, oligosaccharide is added, bathed and cooled to prepare an aronia jam base;

(f) preparing a jam mixture by mixing the aronia jam base prepared in step (e), the seaweed alginic acid extract prepared in step (d), water and carrageenan; And

(g) It provides a method for producing a seaweed alginate slice jam, characterized in that it comprises the step of heating the jam mixture prepared in step (f) and then pouring it into a slice-shaped molding mold and cooling it.

In the method of manufacturing a seaweed alginate slice jam of the present invention, the concentrate of step (a) is preferably added 16 to 24 times (v/w) water to the crushed seaweed ears for 3 to 5 hours at 90 to 100°C. After extraction, the filtered filtrate can be concentrated and prepared. More preferably, water is added 20 times (v/w) to the pulverized seaweed ear, extracted for 4 hours at 100°C, and the filtered filtrate is concentrated to prepare. I can.

In addition, in the method of manufacturing the seaweed alginate slice jam of the present invention, the step (b) is preferably 70 to 90% (v/v) ethanol 70 to 90 times (v/w) added to the crushed seaweed ear After extraction at 18 to 22°C for 3 to 5 hours, only the precipitated precipitate can be separated by centrifugation. More preferably, 80% (v/v) ethanol is added 80 times (v/w) to the pulverized seaweed ear. After extracting for 4 hours at 20 ℃ and then centrifuged to separate only the precipitated precipitate.

In addition, in the method of manufacturing seaweed alginate slice jam of the present invention, step (c) is preferably 80 to 120 times (v/w) water and 0.1M magnesium chloride compared to the sediment in the sediment separated. 80 to 120 times (v/w) of the solution was added and stirred at 18 to 22°C for 20 to 40 minutes, and 15 to 25% (v/v) ethanol was added 70 to 90 times (v/w) compared to the precipitate. After centrifugation, only the precipitated precipitate can be separated. More preferably, 100 times (v/w) of water compared to the precipitate and 100 times (v/w) of a 0.1M magnesium chloride solution are added to the separated precipitate at 20°C. After stirring for 30 minutes, 20% (v/v) ethanol was added 80 times (v/w) compared to the precipitate, and then centrifuged to separate only the precipitated precipitate.

In addition, in the manufacturing method of seaweed alginate slice jam of the present invention, the drying in step (d) may preferably dry the separated precipitate for 20 to 28 hours at 35 to 45 °C, more preferably the separated The precipitate can be dried at 40° C. for 24 hours.

To prepare the alginate alginate extract under the conditions of steps (a) to (d), the alginic acid extraction yield was excellent, the off-flavor was removed, and the extract could be prepared as an extract suitable for jam production.

In addition, in the method of manufacturing the seaweed alginate slice jam of the present invention, the aronia jam base of step (e) is preferably pulverized 0.8 to 1.2 kg of aronia fruit, and then the filtered filtrate is 2 at 70 to 90°C. After boiling for ~4 hours, 180 to 220 g of oligosaccharides are added, followed by bathing and cooling for 50 to 70 minutes at 90 to 110°C. More preferably, 1 kg of aronia fruit is pulverized and filtered. After the filtrate is bathed at 80° C. for 3 hours, 200 g of oligosaccharides are added, followed by bathing and cooling at 100° C. for 60 minutes.

As described above, when the jam is manufactured using the Aronia jam base, it can give the natural sweetness of Aronia rather than the artificial sweetness, and it contains useful ingredients derived from Aronia as an existing sugar substitute, and the taste is further improved. Could be manufactured.

In general, jams are manufactured by adding sugar that can be made in large quantities at an inexpensive price, but when consumers think about it, sugar has a strong tendency to perceive that it is bad for the body. In a preliminary experiment, the present inventors used sugar, raw sugar, allulose, stevia, aspartame, oligosaccharide, fruit juice containing commercially available sugars, and sugars such as saccharin to prepare aronia jam base, and oligosaccharides as described above. By adding under conditions, oligosaccharides supplemented the lack of sweetness of aronia, and it harmonized well with aronia, and the palatability was improved, and it was confirmed that it was more preferred.

In addition, in the method of manufacturing the seaweed alginate slice jam of the present invention, the jam mixture of step (f) is preferably 360 to 440 g of aronia jam base, 80 to 120 g of seaweed alginate extract, 440 to 520 g of water and carrageenan It may be prepared by mixing 16 to 24 g, more preferably aronia jam base 400 g, seaweed alginate extract 100 g, water 480 g, and carrageenan 20 g may be prepared by mixing. The ingredients and the blending ratio were determined in consideration of the texture, taste, and aroma of the final product, and the optimal blending ratio was determined, and it could be prepared as a sliced jam with an appropriate sugar content and excellent flavor without staining hands or leaving residues.

When the present inventors prepared seaweed alginate slice jam using agar, gelatin, pectin, carrageenan, etc. as a gelling agent in the preliminary experiment, it is appropriate to use carrageenan compared to using other gelling agents, and the soft texture and taste are more excellent. It was confirmed that it can be prepared with sliced jam.

In addition, in the method of manufacturing the seaweed alginate slice jam of the present invention, the heating in step (g) may preferably heat the jam mixture at 70 to 90° C. for 50 to 70 minutes, and more preferably, the jam mixture. It can be heated at 80° C. for 60 minutes. Heating under the conditions as described above has excellent elasticity and texture of the jam after cooling, and the taste and aroma of alginic acid extract, aronia, and subsidiary materials are well harmonized, so that it could be prepared as a more preferred jam.

The manufacturing method of seaweed alginate slice jam of the present invention, more specifically

(a) preparing a concentrate by adding water 16 to 24 times (v/w) to the pulverized seaweed ear, extracting at 90 to 100°C for 3 to 5 hours, and then concentrating the filtered filtrate;

(b) 70-90% (v/v) ethanol was added 70-90 times (v/w) to the concentrate prepared in step (a), extracted at 18-22°C for 3-5 hours, and then centrifuged. Separating only the precipitated precipitate;

(c) 80 to 120 times (v/w) water and 0.1M magnesium chloride in the sediment separated in step (b) compared to the sediment 80 to 120 times (v/w) of the solution was added and stirred at 18 to 22°C for 20 to 40 minutes, and 15 to 25% (v/v) ethanol was added 70 to 90 times (v/w) compared to the precipitate. And then centrifuging to separate only the precipitated precipitate;

(d) drying the separated precipitate of step (c) at 35 to 45° C. for 20 to 28 hours to prepare a seaweed alginate extract;

(e) 0.8~1.2 kg of aronia fruits are pulverized, the filtered filtrate is bathed at 70~90℃ for 2~4 hours, and 180~220 g of oligosaccharides are added, followed by 50~70 minutes at 90~110℃. During the bath and cooling to prepare an aronia jam base;

(f) 360-440 g of the Aronia jam base prepared in step (e), 80-120 g of seaweed alginate extract prepared in step (d), 440-520 g of water, and 16-24 g of carrageenan are mixed Preparing a jam mixture; And

(g) heating the jam mixture prepared in step (f) at 70-90° C. for 50-70 minutes, then pouring it into a slice-shaped molding mold and cooling it,

More specifically

(a) preparing a concentrate by adding water 20 times (v/w) to the pulverized seaweed ear, extracting at 100° C. for 4 hours, and then concentrating the filtered filtrate;

(b) adding 80% (v/v) ethanol 80 times (v/w) to the concentrate prepared in step (a), extracting at 20° C. for 4 hours, centrifuging to separate only the precipitated precipitate;

(c) 100 times (v/w) of water compared to the precipitate and 100 times (v/w) of a 0.1M magnesium chloride solution were added to the separated precipitate in step (b), followed by stirring at 20° C. for 30 minutes, and 20% (v/v) separating only the precipitated precipitate by adding ethanol 80 times (v/w) compared to the precipitate and then centrifuging;

(d) drying the separated precipitate of step (c) at 40° C. for 24 hours to prepare a seaweed alginate extract;

(e) After pulverizing 1 kg of aronia fruit, the filtered filtrate was bathed at 80° C. for 3 hours, 200 g of oligosaccharide was added, and then bathed at 100° C. for 60 minutes and cooled to prepare aronia jam base. step;

(f) preparing a jam mixture by mixing 400 g of aronia jam base prepared in step (e), 100 g of seaweed alginate extract prepared in step (d), 480 g of water, and 20 g of carrageenan; And

(g) heating the jam mixture prepared in step (f) at 80° C. for 60 minutes, then pouring it into a slice-shaped molding mold and cooling it.

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

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

Manufacturing example 1. Seaweed ear Aaronia Sliced jam

(a) After adding distilled water 20 times (v/w) to the dried and pulverized seaweed ear, extracting for 4 hours at 100°C, and then concentrating the filtered filtrate with a concentrator to make 1/4 volume of the filtrate to prepare a concentrate. I did.

(b) 80% (v/v) ethanol was added 80 times (v/v) to the concentrate prepared in step (a), extracted for 4 hours at 20°C, and centrifuged at 3000×g for 10 minutes at 20°C. Then, only the precipitated precipitate was separated.

(c) Add 100 times (v/w) of distilled water (v/w) and 100 times (v/w) of 0.1M magnesium chloride (MgCl ₂ ) solution compared to the precipitate to the separated precipitate in step (b) and stir at 20° C. for 30 minutes Then, 20% (v/v) ethanol was added 80 times (v/w) compared to the precipitate, and then centrifuged at 3000×g at 20° C. for 10 minutes, and only the precipitated precipitate was separated.

(d) The separated precipitate in step (c) was washed with a mixture of ethanol and water in a ratio of 1:1 (v:v), and dried at 40° C. for 24 hours to prepare a seaweed alginate extract.

(e) After 1 kg of aronia fruit was pulverized for 5 minutes, the filtrate filtered with 100 mesh was bathed at 80°C for 3 hours, 200 g of oligosaccharide was added, and then bathed at 100°C for 1 hour and cooled. A Ronia jam base was prepared.

(f) 400 g of aronia jam base prepared in step (e), 100 g of seaweed alginic acid extract prepared in step (d), 480 g of water, and 20 g of Kappa carrageenan in a vortex mixer for 2 minutes Mixing to prepare a jam mixture.

(g) The jam mixture prepared in step (f) was heated at 80° C. for 1 hour, poured into a slice-shaped molding mold, cooled to 25° C., cut into a size of 90×90 mm, and individually wrapped in plastic (FIG. 3) ).

Experiment method

(A) Alginic acid extraction

Alginic acid was extracted using seaweed, seaweed ear, and kelp, which are abundant fishery resources in Jeollanam-do, and was performed by selecting a suitable method among the following methods.

-Extraction method ①

For the extraction of aqueous alginic acid, the dried and pulverized seaweed sample was heated with distilled water and 1:20 w/v for 4 hours while stirring at 100° C. for 4 hours, and then filtered. After discarding the residue and concentrating the filtrate to 1/4 using a concentrator, 1) the water extract was stirred for 4 hours by adding purified water at 1:80 (w/v), and 2) the hot water extract was added with purified water at 1:80. (w/v) was added and extracted in a constant temperature water bath for 4 hours at 70°C. 3) Ethanol extract was extracted for 4 hours at room temperature after adding ethanol (95% fermented ethanol) at 1:80 (w/v), and 4) 80% ethanol extract was 80% ethanol (water 20%: ethanol 80 %) was added at 1:80 (w/v) and then extracted for 4 hours. After centrifuging these solutions at 3,000×g for 10 minutes at 20°C using an ultra-high-speed centrifuge, discard the supernatant, and the precipitate is water (1:100 w/v) 100 times the weight of the sample and 0.1M MgCl ₂ A solution (1:100 w/v) was added and stirred at room temperature for 30 minutes. Thereafter, 20% ethanol was added and centrifuged, the supernatant was discarded, and the precipitate was washed with a mixture of ethanol and water to wash the residue and dried in a dryer at 40° C. for 24 hours (FIG. 1).

-Extraction method ②

Extract the sample with 3% Na ₂ CO ₃ solution at 60°C for 3 hours, repeat dehydration washing and dissolution with methanol and distilled water 3 times to purify and dry the obtained powder as dry weight and calculate the alginic acid yield as a percentage. I did.

(B) Alginic acid extraction yield comparison

The extracted alginic acid was dried and the extraction yield was calculated according to the following equation.

Alginic acid yield (%) = dry weight (g) / sample amount (g) × 100

(C) Alginic acid chromaticity measurement

The chromaticity measurement was performed by repeatedly measuring the brightness L (lightness), redness a (redness), and yellowness b (yellowness) of the sample with a colorimeter (COLOR JS555) three times, and the average value was shown.

Example 1. Alginic acid yield according to algae and extraction solvent

The alginic acid yield according to the type of seaweed and the extraction solvent is shown in Table 1 below. As a result, the alginic acid yield was higher in seaweeds than other seaweeds, and extraction with ethanol as an extraction solvent showed a higher yield of 40% or more.

Alginic acid yield (%) according to seaweed and extraction solvent Type of seaweed Alginic acid yield (%) Water extraction Hot water extraction Ethanol (fermented alcohol) extraction 80% ethanol (fermented alcohol) extraction Tot 4 11.6 17.5 15.5 Seaweed 4.5 12.1 19.6 21.1 Seaweed 10.5 25.7 40.2 41.5 Kelp 6.5 14.5 34.1 33.4 Agar 3.5 8.5 17.5 16.2 Maesaengyi 0.5 1.5 2.0 1.4

Example 2. Alginic acid extract chromaticity

The chromaticity of the seaweed alginate extract is shown in Table 2 below. As a result, the brightness of the standard white plate was the highest in the water extract, the redness was highest in the ethanol (fermented alcohol) extract, and the yellowness was highest in the 80% ethanol extract.

Chromaticity of Alginic Acid Extracts of Seaweeds in Different Extraction Solvent Extraction conditions Brightness (L) Redness (a) Yellowness (b) Water extraction 55.1 0.7 17.2 Hot water extraction 50.4 1.24 14.3 Ethanol (fermented alcohol) extraction 45.3 1.71 18.4 80% ethanol (fermented alcohol) extraction 47.2 0.8 21.3

Example 3. According to the mixing ratio of the jam mixture Slice of jam Sensory test

In order to optimize the ingredient mixing ratio of seaweed alginate slice jam, a sensory test was conducted with seaweed alginate slice jam according to the type and mixing ratio of the ingredients. Specifically, sliced jam was prepared by the method of Preparation Example 1, but when mixing the jam mixture in step (e), the ingredients were mixed at the mixing ratio of Table 3 to prepare seaweed alginic acid slice jam, and then the sensory test was performed in 20-40 to 50 After putting sliced jam on bread for people to taste, the aroma, taste, texture, and overall acceptability were evaluated by a 5-point scoring method: 1: bad, 2: slightly bad, 3: moderate, 4: A little good, 5: good.

Mixing ratio of jam mixture (g) Material type Manufacturing Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Aaronia Jam Base 400 - - 300 500 Strawberry jam base - 400 - - - Seaweed Alginate Extract 100 100 100 150 70 water 480 460 680 550 402 Sugar - 20 - - - oligosaccharide - - 200 - - Carrageenan 20 - 20 12 28 pectin - 20 - - - Sum 1000 1000 1000 1000 1000

As a result, as can be seen in Table 4 below, compared to Comparative Example 3 and Comparative Example 4 in which the material mixing ratio and type were different, the sliced jam prepared with the mixing ratio of Preparation Example 1 was higher in aroma, taste, texture, and overall acceptability. The score is shown. In addition, compared to manufacturing sliced jam using other types of ingredients as in Comparative Example 1, or manufacturing seaweed alginate sliced jam without using aronia as in Comparative Example 2, the specific material type and mixing ratio of Preparation Example 1 were used. It is judged that preparing sliced jam shows a higher score, so that the seaweed alginate sliced jam of Preparation Example 1 can increase the preference of consumers.

Sensory evaluation of sliced jam according to the mixing ratio Type of jam incense flavor Texture Overall preference Manufacturing Example 1 4.20 4.34 4.64 4.46 Comparative Example 1 3.72 3.90 4.04 3.85 Comparative Example 2 3.60 3.82 3.90 3.70 Comparative Example 3 3.80 4.20 4.42 4.10 Comparative Example 4 3.86 4.14 4.28 4.16

Claims (5)

(a) preparing a concentrate by adding water 16 to 24 times (v/w) to the pulverized seaweed ear, extracting at 90 to 100°C for 3 to 5 hours, and then concentrating the filtered filtrate;
(b) 70-90% (v/v) ethanol was added 70-90 times (v/w) to the concentrate prepared in step (a), extracted at 18-22°C for 3-5 hours, and then centrifuged. Separating only the precipitated precipitate;
(c) 80 to 120 times (v/w) water and 0.1M magnesium chloride in the sediment separated in step (b) compared to the sediment 80 to 120 times (v/w) of the solution was added and stirred at 18 to 22°C for 20 to 40 minutes, and 15 to 25% (v/v) ethanol was added 70 to 90 times (v/w) compared to the precipitate. And then centrifuging to separate only the precipitated precipitate;
(d) drying the separated precipitate of step (c) at 35 to 45° C. for 20 to 28 hours to prepare a seaweed alginate extract;
(e) 0.8~1.2 kg of aronia fruits are pulverized, the filtered filtrate is bathed at 70~90℃ for 2~4 hours, and 180~220 g of oligosaccharides are added, followed by 50~70 minutes at 90~110℃. During the bath and cooling to prepare an aronia jam base;
(f) 360-440 g of the Aronia jam base prepared in step (e), 80-120 g of seaweed alginate extract prepared in step (d), 440-520 g of water, and 16-24 g of carrageenan are mixed Preparing a jam mixture; And
(g) The jam mixture prepared in step (f) is heated at 70 to 90° C. for 50 to 70 minutes, and then poured into a slice-shaped molding mold and cooled. Manufacturing method. delete delete delete delete

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