KR102400309B1 - Preparation method for Strawberry jam with antioxidant activity and Strawberry jam made therefrom - Google Patents

Abstract

The present invention relates to a strawberry for antioxidant activity and a method for preparing the same, comprising the steps of: pre-treating the strawberry; Antioxidant material manufacturing step of selecting an antioxidant material and preparing it in a gel state by freeze-drying to powder; mixing the pre-treated strawberries with fructooligosaccharide, antioxidant sweetener, lemon juice, and antioxidants; adding a mixture of the strawberry, the fructooligosaccharide, the antioxidant sweetener, the lemon juice, and the antioxidant to a vacuum concentrator; Concentrating in a vacuum while maintaining a temperature of 70 to 80 degrees in the vacuum concentrator while heating for 5 to 6 hours; and packaging the vacuum-concentrated strawberry jam.

Description

Strawberry jam for antioxidant activity and manufacturing method thereof {Preparation method for Strawberry jam with antioxidant activity and Strawberry jam made therefrom}

The present invention relates to a strawberry jam for antioxidant activity and a manufacturing method thereof, and more particularly, to a strawberry jam prepared in order to enjoy the flavor and taste of strawberries in a different form by improving the manufacturing method of the strawberry jam, which is sweetened and contains antioxidant ingredients. To a strawberry jam for antioxidant activity and a method for manufacturing the same, manufactured while activating antioxidant effects and minimizing component destruction by including natural sweeteners and antioxidants.

Strawberry (Fragaria ananassa Duch.) is a perennial plant belonging to the Rosaceae family and has been used for a long time as a fruit and vegetable with excellent fragrance and color, well-balanced acidity and sweetness, and a unique fragrance. Strawberry has different ingredients and content depending on the variety, but generally contains a lot of organic acids, so it has a sour taste and a lot of sugar. It contains various antioxidants such as flavanols. In particular, since the content of vitamin C is higher than that of other fruits, it has been in the spotlight as a raw material.

However, the strawberry has a problem with a high possibility of spoilage due to its weak flesh quality and low storage ability, and thus is also consumed in various ways as processed foods made of jelly or jam.

In general, strawberry jam is manufactured by adding sugar to strawberries and then evaporating water while stirring it to make it concentrated.

However, the general strawberry jam sold on the market has a higher sugar content than fruit, so it feels too sweet, and it is not responding to the current well-being trend in pursuit of health due to excessive use of sugar. If you consume too much sugar, your blood sugar soars, and if the blood sugar suddenly drops due to insulin acting at this time, it can also lead to hypoglycemia. Therefore, a person who consumes excessive sugar may experience symptoms such as fatigue, headache, poor concentration, anxiety, and restlessness, and may lead to consumption of B vitamins for sugar burning or blood acidification.

Accordingly, strawberry jam containing various sweeteners that can block side effects caused by sugar while maintaining the sweetness like sugar and preventing acidification of blood with natural materials is being developed.

In particular, active oxygen is generated by the aerobic metabolic process in the body, and about 5% is transformed into free radical form of atoms or molecules having free radical electrons to kill pathogens that have invaded the human body. However, free radicals are very unstable and highly reactive, causing oxidative damage to cells containing proteins, lipid molecules, and DNA. to express

In addition, various types of inflammatory responses can be expressed by oxidative damage to cells by free radicals and stimulation from the outside. The inflammatory response is a local protective and protective response of biological tissues against damage to body tissues, and tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), interleukin-1β (IL-1β) secreted by macrophages ), and various substances including cytokines, reactive oxygen species, active nitrogen species, and inflammatory mediators are involved.

On the other hand, the inflammatory reaction proceeds by cytokines and active nitrogen species, but when cytokines and active nitrogen species are overexpressed, they attach to various organs and body organs, causing tissue damage, and further exacerbating genetic mutations, nerve damage, edema, and itchiness. There was a problem. In particular, cytokines are immune substances, and when overexpressed, they cause an immune overreaction that attacks normal cells, thereby weakening the body's immunity, causing inflammation and bleeding in tissues, and high fever of 40 ℃ or higher.

In order to solve this problem, research on synthetic antioxidants and natural antioxidants that prevent oxidative damage to cells is being actively conducted.

In the case of synthetic antioxidants such as BHA (Butylated hydroxy anisole), BHT (Butylated hydroxy toluene), and NDGA (Nordihydroguaiaretic acid), interest in natural antioxidants is growing because they cause allergies and tumors and have a weak heat problem.

As described above, strawberries contain many antioxidant components such as vitamin C, quercetin, caffeic acid, ferulic acid, and flavonols, but when manufacturing strawberry jam There was a problem that the antioxidant activity was difficult because the components were destroyed.

The present invention has been devised to solve the above problems, and an object of the present invention is to sweeten the strawberry jam with a natural sweetener containing antioxidants, and to include while minimizing the destruction of antioxidants. An object of the present invention is to provide a strawberry jam for antioxidant activity that maximizes the activity of antioxidant components while maintaining sweetness and storability by manufacturing jam while maintaining antioxidant components using a vacuum concentration method, and a method for manufacturing the same.

Objects of the present invention are not limited to the objects mentioned above, and other objects not mentioned will be clearly understood from the description below.

In order to achieve the above object, the method for producing strawberry jam for antioxidant activity according to an embodiment of the present invention comprises the steps of pre-treating strawberries; Antioxidant material manufacturing step of selecting an antioxidant material and preparing it in a gel state by freeze-drying to powder; mixing the pre-treated strawberries with fructooligosaccharide, antioxidant sweetener, lemon juice, and antioxidants; putting a mixture of the strawberry, the fructooligosaccharide, the antioxidant sweetener, the lemon juice, and the antioxidant into a vacuum concentrator; Concentrating in a vacuum while maintaining a temperature of 70 to 80 degrees in the vacuum concentrator while heating for 5 to 6 hours; and packaging the vacuum-concentrated strawberry jam.

In addition, the antioxidant sweetener may be one or a mixture of stevia and erythritol.

And, in the mixing step, 60% by weight of the strawberry, 39.2% by weight of the fructooligosaccharide, 0.2% by weight of stevia, 0.2% by weight of erythritol, 0.3% by weight of lemon juice, and 0.1% by weight of antioxidants may be mixed.

And, the antioxidant may be one or a mixture of two or more of ginseng, red ginseng, angelica, cheongung, and peony.

In addition, strawberry jam for antioxidant activity according to an embodiment of the present invention is prepared by vacuum concentration by mixing strawberries, fructooligosaccharides, antioxidant sweetener, lemon juice, and antioxidants.

In addition, the antioxidant sweetener may be one or a mixture of stevia and erythritol.

In addition, it can be prepared by vacuum concentration by mixing 60% by weight of the strawberry, 39.2% by weight of the fructooligosaccharide, 0.2% by weight of stevia, 0.2% by weight of erythritol, 0.3% by weight of lemon juice, and 0.1% by weight of an antioxidant.

In addition, the antioxidant material may be powdered by freeze-drying to form a gel and mixed.

In addition, the antioxidant may be one or a mixture of two or more of ginseng, red ginseng, angelica, cheongung, and peony.

Specific details for achieving the above object will become clear with reference to the embodiments described below in detail in conjunction with the accompanying drawings.

However, the present invention is not limited to the embodiments disclosed below, but may be configured in various different forms, and these embodiments allow the disclosure of the present invention to be complete and provide common knowledge in the technical field to which the present invention pertains. It is provided to fully inform the possessor of the scope of the invention.

According to one of the above-described means for solving the problems of the present invention, when the strawberry jam is produced, sweetness and sweetness are improved by producing the jam while maintaining the antioxidant component by using a vacuum concentration method while producing a sweet taste with a natural sweetener containing an antioxidant component. It provides the effect of maximizing the activity of antioxidants while maintaining storage properties.

1 is a process diagram showing a method of manufacturing strawberry jam for antioxidant activity according to an embodiment of the present invention.
2 is a result of an antioxidant efficacy evaluation test of strawberry jam prepared in an embodiment of the present invention.
3 is a skin health efficacy evaluation test result of strawberry jam prepared in an embodiment of the present invention.

Since the present invention can have various changes and can have various embodiments, specific embodiments are illustrated in the drawings and will be described in detail through the detailed description. However, this is not intended to limit the present invention to specific embodiments, and it should be understood to include all modifications, equivalents and substitutes included in the spirit and scope of the present invention.

In describing the present invention, if it is determined that a detailed description of a related known technology may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted. In addition, numbers (eg, first, second, etc.) used in the description process of the present specification are only identification symbols for distinguishing one component from other components.

In addition, in this specification, when a component is referred to as “connected” or “connected” with another component, the component may be directly connected or directly connected to the other component, but in particular It should be understood that, unless there is a description to the contrary, it may be connected or connected through another element in the middle.

The suffixes "module" and "part" for components used in the following description are given or mixed in consideration of only the ease of writing the specification, and do not have distinct meanings or roles by themselves. In addition, in order to clearly explain the present invention, parts irrelevant to the description are omitted from the drawings, and in the drawings, the width, length, thickness, etc. of components may be exaggerated for convenience. Like reference numerals refer to like elements throughout.

Hereinafter, detailed contents for practicing the present invention will be described with reference to the accompanying drawings.

1 is a process diagram showing a method of manufacturing strawberry jam for antioxidant activity according to an embodiment of the present invention.

Referring to Figure 1, the active strawberry jam manufacturing method according to an embodiment of the present invention is to maintain the antioxidant component in a state of mixing the antioxidant component of the strawberry itself and a sweetener, which is a natural substance containing an antioxidant component. It is a method of producing strawberry jam that activates antioxidant due to sweetener while maintaining antioxidant component by manufacturing by vacuum concentration method.

This method for producing strawberry jam for antioxidant activity includes a pretreatment step (S10), an antioxidant material production step (S20), a mixing step (S30), an input step (S40), a vacuum concentration step (S50), and a packaging step (S60). include

The pre-processing step (S10) is a step of pre-processing strawberries.

In this pre-treatment of strawberries, the non-eating parts and stems of strawberries harvested in the cultivation area are removed from the sorting plant and washed using a washing machine. At this time, for complete cleaning of residual harmful components, the strawberry is primarily water-washed to remove foreign matter, the second is sterilized with non-acidic electrolytic sterilized water, the third is rinsed with cold water, and the fourth is to remove water from the strawberry surface. It can be washed through a dehydration drying process. However, if the washing time is long, deterioration may occur relatively quickly, so it is preferable to wash the strawberries within the shortest possible time using a strawberry washing machine in order to maintain the freshness of the strawberries and to minimize the loss of intrinsic flavor and nutrients.

In this way, when the washing is finished, the pre-treatment process in which only the pulp of the strawberry remains is completed.

The antioxidant material manufacturing step (S20) is an antioxidant material manufacturing step in which an antioxidant component is selected and powdered by freeze-drying to form a gel.

That is, the antioxidant material is prepared in a gel state by selecting a drug containing a large number of antioxidant ingredients, drying it in a frozen state to minimize the destruction of the ingredient, pulverizing the dried drug, and injecting the pulverized drug into water. .

These antioxidants are characterized in that one or a mixture of two or more of ginseng, red ginseng, angelica, cheongung, and peony.

Here, ginseng has been mainly used for various diseases such as psychiatric diseases, nervous system diseases and diabetes in the form of herbal medicines in Asian countries such as Korea, China, and Japan. It is known to have sedative, hematopoietic and antihypertensive effects (Wahan藥百科圖鑑, Vol. 1 pp. 1-8, Nambatsunehiki, Hoikusa, 1980). Ginseng is used in the form of red ginseng produced by heating fresh ginseng grown and harvested at room temperature, dried white ginseng, or fresh ginseng at 98 to 100 ° C, or fresh ginseng produced by heat treating at 120 to 180 ° C. Ginseng saponins, such as ginsenosides Rb1, Rb2, and Rc, which are the main components of ginseng, are mainly saponins. About 40 types have been identified in the root and above-ground parts. In the case of ginsenosides, it is known that ginsenosides exist in much more in leaves than in roots, and ginseng leaf-specific ginsenosides, which are not present in roots, exist in ginseng leaves (Yahara et al., Chem. Pharm. Bull., 1979, 27, 88). In addition, the ginsenosides Rb1, Rb2 and Rc are mainly metabolized to compound K via the ginsenoside Rd by the human intestinal flora. The strains known to catalyze this metabolic process are Provotella oris and Fusobacterium K-60 strains. On the other hand, when ginseng saponin is treated with a weak acid, it is converted into ginsenoside Rg3, and this compound is converted to ginsenoside Rh2 by intestinal bacteria such as Fusobacterium K-60 strain. Compound K (20-Ο-β-Dglucopyanosyl-20(S)-protopanaxadiol) and ginsenoside Rh2 produced in this case are known to inhibit cytotoxicity or metastasis of cancer cells (Mochizuki, M. et al., Biol. Pharm. Bull., 18:1197-1202, 1995; Wakabayashi, C.H., et al., Oncol. Res., 9: 411-417, 1998).

Red ginseng is manufactured by heat-treating fresh ginseng and is widely known to have superior medicinal effects compared to white ginseng. In particular, it is known that red ginseng contains trace components such as ginsenosides Rg3, Rg5, Rk1, Rh2, Rh1, and maltol that are not contained in fresh ginseng and white ginseng, thereby increasing the medicinal effect. A method for producing red ginseng extract from fresh ginseng or white ginseng at home has been devised, and a machine for its production has already been known (Korean Patent Publication No. 10-2001-19628). As such, methods to enhance the medicinal effect by strengthening the ingredients contained in a small amount in red ginseng are being studied. In the Chinese herbal medicine, Korean ginseng is said to greatly invigorate the vitality, strengthen the lungs, improve the spleen, and comfort the heart. , heart, lung, kidney, and spleen as a main medicine that boosts the yang, stabilizes the mind, removes soldiers who enter the five departments, brightens the eyes, makes the eyes wise, and if taken for a long time, the body is light Said to be old and long.

Angelica is the dried root of Angelica basil belonging to the Umbrella family, and various types of coumarin ( Coumarin) component has excellent antioxidant action, and it is used for the prevention and treatment of various diseases as it improves blood circulation, analgesic effect, blood retention, and anti-inflammatory action. In particular, deckercin contained in Angelica is a coumarin derivative, which removes free radicals and acts as an excellent antioxidant to protect cells and activate bodily functions.

Chunkyung is a perennial plant of the dicotyledonous plant, dicotyledonous, umbelliferous, parsnidae, and contains a large amount of ingredients such as alkyloids including Tetramethylpyrazine and Perolyrine, phenolic ingredients including Chrysophanoll and Sedanonic acid, lactones, and vitamin E. It has antioxidant action, analgesic effect, tonic effect, antibacterial action, anti-inflammatory action, and immunity enhancement, so it is used for the prevention and treatment of various diseases.

The peony is the root of hambak flower, a perennial plant of the buttercup family, and is mainly used as medicine. It is also cultivated for ornamental purposes because of its strong fragrance and beautiful flowers. Peony contains a large amount of components such as Paeoniflorin, Paeonel, Paeonin, Tannin, β-sitosterol, triterpenoid, essential oil, fatty oil, and resin, and has antioxidant, anti-inflammatory, analgesic, blood-reinforcing, and immune-enhancing effects on various diseases. used for the prevention and treatment of

The above-mentioned antioxidants inhibit NO production, and cytokines including tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), interleukin-1β (IL-1β), active oxygen, activity By preventing overexpression of nitrogen, etc. and maintaining an appropriate amount, it may have antioxidant, anti-inflammatory or immune enhancing activity that prevents oxidative damage of cells, immune overreaction, immune decrease, inflammatory response, and the like.

Accordingly, the antioxidant material may have antioxidant, anti-inflammatory, and immune-activating effects as various components having antioxidant, anti-inflammatory, and immune-enhancing actions are contained.

The mixing step (S30) is a step of mixing fructooligosaccharide, antioxidant sweetener, lemon juice, and antioxidants with the pre-treated strawberries.

Here, a very small amount of fructooligosaccharide is hydrolyzed by gastric acid and absorbed into fructose and glucose, and most of it is fermented by intestinal bacteria in the large intestine without being degraded by digestive enzymes. Short-chain fatty acids produced as a result of fermentation acidify the intestinal environment and act as an easy energy source for intestinal bacteria.

Such fructooligosaccharides are indigestible sugars that are not hydrolyzed by internal enzymes, are used by useful intestinal bacteria such as bifidobacteria, and are known as functional sugars that are hardly involved in the occurrence of caries. In addition, the usefulness of fructooligosaccharide is known to have various effects such as improvement of constipation, improvement of blood pressure, improvement of cholesterol, and the like. Therefore, it is possible to improve the taste and function of jam by using fructooligosaccharide instead of sugar or honey used in the prior art.

Here, the antioxidant sweetener is characterized in that it is one or a mixture of stevia and erythritol.

Stevia is a perennial plant in the Asteraceae family that is native to South America. In particular, 'stevioside' contained in the leaves and stems of stevia is 200 to 300 times higher than that of sugar, so it is used as a natural sweetener that can replace sugar.

Therefore, when stevia is added, the rate of spoilage in jam can be suppressed, and it has antibacterial and anticancer properties (TomitaT et al. 1997; Toyoda K et al. 1997), antidiabetic (Dyrskog SE et al. 2005), antiobesity and blood sugar control (Park JE). 2007; Park JE et al. 2010) and the like. In addition, due to its antioxidant function (Tadhani MB et al. 2007), it has an anti-aging effect on the skin, and it is possible to obtain the effect of restoring liver function and improving liver function.

Erythritol (Erythritol) is a sweetener with a sweet taste of 70-80% of that of sugar.

Erythlittle is a white, crystalline powder that has no odor and has a sweet taste. It is soluble in water, slightly soluble in alcohol, insoluble in ether. The melting point is 119-123°C. It has excellent heat resistance and low hygroscopicity, so it has the advantage of easily forming crystals. The degree of sweetness is about 70-80% of that of sugar, and it has a refreshing sweetness.

Therefore, when the erythritol is added during jam preparation, it is possible to compensate for the unpleasant aftertaste and contribute to the prevention of tooth decay.

Lemon juice acts as a natural preservative and prevents discoloration.

When lemon juice contained lemon juice, color palatability increased compared to strawberry jam without lemon juice, and lemon juice-specific flavor was added to strawberry jam, which significantly increased flavor palatability of strawberry jam. .

Most preferably, in the above-described mixing step (S10), 60% by weight of strawberry, 39.2% by weight of fructooligosaccharide, 0.2% by weight of stevia, 0.2% by weight of erythritol, 0.3% by weight of lemon juice, and 0.1% by weight of antioxidants are mixed. can

That is, strawberries contain 39.2% by weight of fructooligosaccharide, a natural substance that replaces sugar, based on 60% by weight that can maintain sweetness and storability while maintaining the flavor and flavor of the fruit juice.

Stevia and erythritol are antioxidant sweeteners that have a sweet taste and contain antioxidants, and contain 0.2% by weight to have antioxidant functions while attenuating the bitter taste of stevia to the refreshing taste of erythritol.

Lemon juice contains 0.3% by weight to act as a natural preservative.

Antioxidants are powdered by pulverization after freeze-drying to minimize the destruction of antioxidant components of drugs such as ginseng, red ginseng, angelica, chrysanthemum, and peony. includes

The input step (S40) is a step of adding a mixture of strawberries, fructooligosaccharide, antioxidant sweetener, and lemon juice to the vacuum concentrator.

That is, a mixture of strawberries, fructooligosaccharides, antioxidant sweeteners, and lemon juice is put into a vacuum concentrator for producing jam by vacuum concentration.

The vacuum concentration step (S50) is a vacuum concentration step while heating for 5 to 6 hours while maintaining a temperature of 70 to 80 degrees in the vacuum concentrator.

The packaging step (S60) is a step of packaging the vacuum-concentrated strawberry jam.

Strawberry jam according to an embodiment of the present invention is prepared by vacuum concentration by mixing strawberries, fructooligosaccharides, antioxidant sweetener, lemon juice, and antioxidants.

Here, the antioxidant sweetener is one or a mixture of stevia and erythritol.

Preferably, 60% by weight of the strawberry, 39.2% by weight of the fructooligosaccharide, 0.2% by weight of stevia, 0.2% by weight of erythritol, 0.3% by weight of lemon juice, and 0.1% by weight of antioxidants are mixed and prepared by vacuum concentration.

These antioxidants are mixed by powdering one or more mixtures of ginseng, red ginseng, angelica, cheongung, and peony by freeze-drying to form a gel.

For the above-mentioned strawberry jam, it was requested to Chungnam National University on August 6, 2019, and the antioxidant and skin health effects were tested as follows.

2 is a test result of the antioxidant effectiveness evaluation of strawberry jam prepared in an embodiment of the present invention.

Referring to FIG. 2 , by confirming that there is an effect of lowering active oxygen by a test method according to the functional evaluation guidelines for health functional food published by the Ministry of Food and Drug Safety, it is proved that there is an antioxidant effect.

3 is a skin health efficacy evaluation test result of strawberry jam prepared in an embodiment of the present invention.

Referring to Figure 3, the test method according to the functional evaluation guidelines for health functional food announced by the Ministry of Food and Drug Safety is effective in helping skin health by suppressing the decrease in collagen and reducing toxic substances that cause skin aging. proving it.

The above description is merely illustrative of the technical spirit of the present invention, and various modifications and variations will be possible without departing from the essential characteristics of the present invention by those skilled in the art to which the present invention pertains.

Therefore, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to explain, and the scope of the technical spirit of the present invention is not limited by these embodiments.

The protection scope of the present invention should be construed by the following claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

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Claims (9)

pre-treating strawberries;
Antioxidant prepared in a gel state by adding water after drying in a frozen state to minimize the destruction of components of antioxidants, which are one or more mixtures of ginseng, red ginseng, angelica, cheongung, and peony, and pulverizing the dried antioxidants. material preparation step;
mixing the pre-treated strawberries with fructooligosaccharide, antioxidant sweetener, lemon juice, and antioxidants;
adding a mixture of the strawberry, the fructooligosaccharide, the antioxidant sweetener, the lemon juice, and the antioxidant to a vacuum concentrator;
Concentrating in a vacuum while maintaining a temperature of 70 to 80 degrees in the vacuum concentrator while heating for 5 to 6 hours; and
Packing the vacuum-concentrated strawberry jam; containing
Strawberry jam manufacturing method for antioxidant activity.
The method of claim 1,
The antioxidant sweetener is one or a mixture of stevia and erythritol.
Strawberry jam manufacturing method for antioxidant activity.
3. The method of claim 2,
In the mixing step,
60% by weight of the strawberry, 39.2% by weight of the fructooligosaccharide, 0.2% by weight of stevia, 0.2% by weight of erythritol, 0.3% by weight of lemon juice, and 0.1% by weight of antioxidants
Strawberry jam manufacturing method for antioxidant activity.
delete Strawberry, fructooligosaccharide, antioxidant sweetener, lemon juice, and antioxidants are mixed and prepared by vacuum concentration,
The antioxidant material is dried in a frozen state to minimize the destruction of components of antioxidants, which are one or more mixtures of ginseng, red ginseng, angelica, chrysanthemum, and peony, and after pulverizing the dried antioxidants, water is added to the gel state. prepared and mixed with
Strawberry jam for antioxidant activity.
6. The method of claim 5,
The antioxidant sweetener is one or a mixture of stevia and erythritol.
Strawberry jam for antioxidant activity.
7. The method of claim 6,
Prepared by vacuum concentration by mixing 60% by weight of the strawberry, 39.2% by weight of the fructooligosaccharide, 0.2% by weight of stevia, 0.2% by weight of erythritol, 0.3% by weight of lemon juice, and 0.1% by weight of antioxidants
Strawberry jam for antioxidant activity.
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