KR102581008B1 - Cooking method for peach jam and peach jam prepared by the method - Google Patents

Abstract

The present invention relates to a method for producing peach jam and peach jam produced by the method. In the case of the method for producing peach jam of the present invention, browning phenomenon is suppressed, color is improved, and peach jam is also improved in flavor. You can.

Description

Method for producing peach jam and peach jam produced by this method {COOKING METHOD FOR PEACH JAM AND PEACH JAM PREPARED BY THE METHOD}

The present invention relates to a method for producing peach jam and peach jam produced by this method. More specifically, it relates to a method for producing peach jam with excellent anti-browning effect and improved sensory properties such as flavor, and peach jam produced by this method.

Recently, due to the westernization of eating habits and the increase in single-person households, family patterns have changed, leading to changes in staple food and breakfast culture. Unlike before, the consumption of convenience foods such as rice cakes and breads as a substitute for breakfast has increased, and the per capita bread consumption has increased 1.5 times from 12.5 g in 2009 to 18.9 g in 2013 (Ministry of Health & Welfare, 2014). As of 2013, the bakery market has expanded to 674 bread manufacturers and 15,313 bakery businesses, and the jam market has also increased sales by 1.7 times compared to 2009, reaching approximately KRW 136 billion (Statistics Korea, 2014).

Jam is a sugar-processed product created to increase the storability of fruit (KFSC, 2013). It is made by adding sugar, citric acid, and pectin to fruit and heating and concentrating it to increase sweetness and preservation. According to the Food Code, jam is a product made by mixing fruits and vegetables with sugar. It is defined as jellified or syruped. In addition, the Dictionary of Cooking Terms (Jung, 2001) describes it as a thick mixture made of fruit and sugar, made by heating the fruit pieces until they are very soft and almost shapeless. It can be spread on bread, stuffed into pastries and cookies, or used as an ingredient in various desserts. It is defined to be used as. To make this kind of jam, three elements, pectin, acid, and sugar, are important. When the pectin content is 1-1.5%, the acid content is 0.3-0.5%, and the sugar content is 60-65%, jellification is properly achieved (Song & Park, 1998). Types of jam include jam, mixed jam, jelly, marmalade, preserve, and fruit butter (Kim, Jung, Jang, & Jang, 2003).

The raw materials for jam are mostly fruits such as strawberries, pears, apples, apricots, and peaches. Wash the surface thoroughly, remove rotten or deteriorated parts, and inedible parts such as stems and stems, and add sweeteners, strengtheners, preservatives, acidulants, etc. It is manufactured using flavoring agents (Song & Park, 1998). Recently, in order to develop and expand consumption of processed fruit products, various studies have been attempted in addition to commercially available jams, such as melon jam (Kim, 2017), low-sugar jujube jam (Shin, 2018), and apple jam with added ginger (Lee, 2018). 2014), research on strawberry jam with onions (Kim & Chun, 2001), mulberry jam (Kim & Ryu, 2000), yacon jam (Kim, 2005), and melon jam (Lee, Kim, & Lee, 2005). is in progress. However, there is little research on peach jam, and considering that bread consumption is continuously increasing (Kim et al., 2013), research on jams using various ingredients such as peaches is considered necessary.

In this way, peaches have a unique scent and sweetness, so they are used as edible and processed foods to suit the tastes of Koreans. However, in the case of processed foods, they are mainly used only for canned foods and juice, which limits the expansion of consumption. In addition, compared to other fruits, the shelf-life is short due to the flesh softening easily due to respiration in the summer, freshness decreases rapidly, and storage is not easy, making price competitiveness very weak. Therefore, when the value of peaches decreases after the season of consumption centered on raw fruits and the sales price of peaches plummets, it is necessary to add value through the development and commercialization of processed products using peaches, and a new form that extends the distribution period and improves convenience. If peach products are developed, it will greatly contribute to the consumption and expansion of related raw material crops and income (Lee, 2016).

However, the processing rate of fruit in Korea is less than 10%, and in particular, fruits such as peaches have their original color discolored by various factors during cooking, processing, and storage, or colorless components react with each other to produce brown pigment. A Galvin reaction occurs that creates (Kang, Kim, & Kim, 2017). Processed fruit products in which the Galvin reaction has occurred in this way produce an unpleasant aroma, lower product value due to loss of nutritional value, and lower consumer preference, which affects final product selection (Lee, 2002). Therefore, browning suppression is considered very important in food processing and storage, and there is a need to conduct research on this.

Therefore, the present invention seeks to increase the utility of peaches, which have been mainly used only as fresh fruits, while providing peach jam with a high preference due to a low browning reaction.

KR 10-1584179 B1 KR 10-0300188 B1

The purpose of the present invention is to provide a method for producing peach jam and peach jam produced by this method.

Another object of the present invention is to provide a method for producing peach jam with suppressed browning and improved sensory properties, including color and flavor, compared to existing peach jam, and peach jam produced by the method.

In order to achieve the above object, a method for producing peach jam according to an embodiment of the present invention includes the steps of 1) washing peaches; 2) heat treating the washed peaches; 3) separating the pulp from the heat-treated peach; 4) first heating the separated peach flesh; 5) adding additives to the peach flesh that has undergone the first heating step; and 6) second heating the peach flesh to which the additive has been added; Includes.

In step 2), peaches are immersed in a pretreatment solution and heat treated.

Step 2) is heat treatment at 90 to 100°C for 5 to 20 minutes.

The additives include pectin and sugar.

The sugar is selected from the group consisting of sugar, oligosaccharide, coconut sugar, maple syrup, honey, stevia, and mixtures thereof.

The additive further includes citric acid.

Peach jam according to another embodiment of the present invention is manufactured using the above peach jam manufacturing method.

Hereinafter, the present invention will be described in more detail.

According to the Food Code, jam is defined as a product made by jellifying or syruping fruits and vegetables together with sugars. It is a sugar-processed product or preserved food made for long-term storage of fruits by adding sugar, pectin, and citric acid to the fruits, heating and concentrating them. It is manufactured to improve sweetness and preservation.

Jam is consumed in a variety of ways, mainly by spreading it on bread or putting it in pastries or cookies. Types of jam include jam, mixed jam, jelly, marmalade, preserves, and fruit butter.

The most important factors in the production of such jam are the contents of pectin, acid, and sugar. When the contents of the above three elements are appropriate, the jam is easily gelatinized and has a viscosity suitable for spreading on bread.

However, currently, there is a growing interest in jams made from various fruits and jams that do not deteriorate the original color of the fruits. As a result, there is a growing interest in jams that are not only superior in taste but also have improved overall preference, including color and flavor. Demand is rising.

Accordingly, the present invention can provide a method for producing peach jam with improved taste, such as color and flavor, by heat-treating peaches to suppress browning in the conventional jam production method, and peach jam produced by the same production method.

Accordingly, the method for producing peach jam according to an embodiment of the present invention includes the steps of 1) washing peaches; 2) heat treating the washed peaches; 3) separating the pulp from the heat-treated peach; 4) first heating the separated peach flesh; 5) adding additives to the peach flesh that has undergone the first heating step; and 6) second heating the peach flesh to which the additive has been added; Includes.

The peach (Prunus persica) is the fruit of the peach tree, a deciduous tree of the Rosaceae family. Peach trees grow to about 5 to 6 meters in height, and their trunks and branches contain resin like resin, which is secreted when injured. The leaves are alternate, have sharp and wide ends, are about 8 to 15 cm long, have serrated teeth on the edges, and have nectaries on the petioles. One to three buds emerge from the leaf axils of branches from the previous year. Among these, the middle bud is the leaf bud and the left and right sides become flower buds, and the flowers bloom before the leaves between late March and early April. The basic color of flowers is pink, but they also come in white and crimson, and sometimes bloom in combination. There are five sepals and five petals each and usually blooms as a single flower, but it can also bloom as a double flower or in the shape of a chrysanthemum flower. The fruit is a drupe and ripens in July to August.

Peach, the fruit of the peach tree, is a representative summer fruit and is mainly cultivated in warm climate regions. There are about 14 domestically grown varieties, including Baekmi Peach, Shinbaekdo, Wolmi Peach, Daewol, and Wonbong Peach, and are nutritionally high in water content. The flesh is soft.

In addition, peaches are effective in eliminating nicotine and are rich in pectin, vitamin A, and vitamin C, which are vegetable fibers, and are known to have effects such as smoothing bowel movement, quenching thirst, recovering from fatigue, and relieving hangovers.

As mentioned above, healthy peaches are made into jam, so their storage period is extended and they can be consumed for a longer period of time compared to fresh fruits.

Meanwhile, fruits, including peaches, undergo a Galvin reaction that changes their color during cooking, processing, and storage, which reduces their product value.

The browning phenomenon is divided into enzymatic browning and non-enzymatic browning depending on the mechanism. Among them, enzymatic browning is caused by physical damage when cutting, crushing, or peeling fruits and vegetables, and is known to be mainly caused by polyphenol oxidase (PPO).

Methods to suppress this enzymatic browning include 1) applying heat to inactivate enzymes made of proteins, preheating before processing fruits and vegetables, and 2) reducing the optimal pH of polyphenol oxidase (PPO). Since it is 5.5~7, a method of changing it to acidity by adding an acidulant, 3) a method of adding a reducing agent such as vitamin C, 4) a method of avoiding contact with oxygen through vacuum packaging, 5) a method of browning using chemical additives. There are ways to suppress it, etc.

In the present invention, in order to manufacture peach jam in order to suppress the browning phenomenon of peaches, the anti-browning effect is improved by applying heat to the peaches through the step of 2) heat treating the washed peaches.

In the step 2) of heat treating the washed peaches, the anti-browning effect is excellent when heat treated at 90-100°C for 5 to 20 minutes to completely deactivate polyphenol oxidase (PPO), which causes the browning reaction. .

The flesh separation step is a step of separating the peach flesh by separating the skin and seeds from the heat-treated peach, and is intended to remove the foreign body sensation caused by the skin when eating jam by removing the skin.

Afterwards, a first heating step of applying heat to the peach flesh to soften the flesh, an addition step of adding additives to the softened peach flesh to improve sweetness and viscosity of the peach, and a second heating step of applying heat once more. Through this, you can complete peach jam by improving the viscosity of the peach jam while helping to mix the additive ingredients with the peach flesh.

The first heating step and the second heating step are preferably performed at a temperature of 40 to 60°C.

If the temperature exceeds the above temperature, the texture of the peach becomes too thin or thick in the first heating step, so that the peach jam does not flow or spread well on bread, which reduces the preference for using the jam,

The second heating step is a step of applying heat after the mixing step of mixing sugar, pectin, and citric acid to the peach flesh. Therefore, if heat is applied at a temperature of less than 40℃, the sugar does not completely dissolve and sugar crystals are felt when eating peach jam, causing overall damage. The preference of the jam may decrease, and if heat is applied at a temperature exceeding 60°C, the pectin may be decomposed and the viscosity of the jam may be lowered. As a result, the first and second heating steps are performed at a temperature of 40 to 60°C. It is desirable.

Additionally, the first heating step is preferably performed for 10 to 20 minutes, and the second heating step is preferably performed for 5 to 10 minutes.

In step 2), the heat treatment step, the washed peaches can be heat treated by placing them in a pretreatment solution. Typically, a pretreatment step of applying heat to peaches using purified water is often included, but in the present invention, peaches can be heat treated using a pretreatment solution rather than water.

The pretreatment solution may be selected from the group consisting of NaCl solution, vitamin C solution, natural extract, and mixtures thereof.

The natural extract may be selected from the group consisting of Garganica campanula, individual flowers, Inori tree, and mixtures thereof.

Campanula garganica Ten. is a perennial plant belonging to the genus Campanula and Campanula and is native to southern Europe. It grows to 7 to 15 cm in height and 15 to 45 cm across, and is a spreading perennial herb with star-shaped blue flowers from late spring to early summer. It blooms flowers and has light green heart-shaped leaves with jagged edges.

The individual flower (Pseudostellaria heterophylla (Miq.) Pax) is a perennial herb belonging to the Pseudostellaria heterophylla family and is also called wild star flower. The height is 10-15cm, there are 1-2 waterproof roots, and 1-2 stems each have white hairs. The leaves are opposite each other, the upper leaves are large and lanceolate, and the lower leaves are narrow and have a petiole shape. The flowers are white and grow one by one at the leaf axil, and the peduncle is 2-3cm long. There are 5 sepals, 5 petals, and 6 mm in length. There are 10 stamens, dark red anthers, and 3 styles. A few closed flowers grow close to the ground, and the fruit is a capsule that is round and ovate and split into three segments. It blooms in May and bears fruit in June-July. The young leaves are edible and the mature ones are used as a stomach medicine. Individual flowers are nicknamed ‘female ginseng’ because they are said to have similar effects to ginseng.

The Inori tree (Crataegus komarovii Sarg.) is a deciduous tree belonging to the Rose family Rosaceae and is mainly distributed in the northern part of the central Korean Peninsula. The teeth can reach 5m in length and the young branches have hairs. The leaves are alternate, deeply split into a palm shape, and have fine sawtooth edges. The flowers are white and grow in corymbs in May-June. There are 4 styles and the fruit is a pome fruit, which is round and ripens red in September-October.

A 1:1 mixture of NaCl solution and vitamin C solution can be used as a pretreatment solution to prevent browning of peach flesh.

By additionally including the Garganica bellflower extract, individual flower extract, and Inori tree extract, the anti-browning effect of the peach flesh can be further improved while providing an improved flavor along with the natural scent of the peach.

Preferably, the pretreatment solution contains 5 to 15 parts by weight of Garganica bellflower extract and 20 to 40 parts by weight of individual flower extract, based on 100 parts by weight of a 1:1 mixed solution of 1% by weight NaCl solution and 1% by weight vitamin C solution. , containing 2 to 4 parts by weight of Inori tree extract.

When Garganica campanula extract, individual flower extract, and Inori tree extract are included in the mixed solution, the effect of inhibiting browning of peach flesh can be improved. Garganica campanula extract, individual flower extract, and Inori tree extract within the above range. When included, the effect of preventing browning of peach flesh is excellent, and the flavor is further improved, making it possible to provide a jam with a high preference.

The natural extract is extracted using an extraction solvent selected from the group consisting of water, C ₁ to C ₆ lower alcohols, and mixtures thereof.

Specifically, to prepare the natural extract, there are steps of washing the natural product; Drying after washing; Grinding the natural product after drying; leaching the pulverized material using an organic solvent; Leaching and drying the sample; Leaching using water; And including the step of leaching, a natural extract can be obtained.

The natural extract extracted using the organic solvent may further include fractionation using the organic solvent.

The method of preparing the extract may be a conventional extraction method in the art, such as ultrasonic extraction, leaching, and reflux extraction. Specifically, it may be an extract obtained by extracting a natural product from which foreign substances have been removed by washing and drying with water, alcohol having 1 to 6 carbon atoms, or a mixed solvent thereof, and may be an extract obtained by sequentially applying the solvents to the sample.

The reflux extraction method is based on 100 mL of water and alcohol with 1 to 6 carbon atoms, 10 to 30 g of pulverized natural product, reflux time of 1 to 3 hours, and 50 to 100% of alcohol or water with 1 to 6 carbon atoms. More specifically, based on 100 mL of alcohol with 1 to 6 carbon atoms or 100 mL of water, 10 to 20 g of pulverized natural product, reflux time of 1 to 2 hours, and 70 to 90% of alcohol or water with 1 to 4 carbon atoms. .

The leaching method is carried out at 15 to 30°C for 24 to 72 hours, and water or 50 to 100% alcohol with 1 to 6 carbon atoms is used as the extraction solvent. More specifically, the extraction is performed at 20 to 25°C for 30 to 54 hours, and the extraction solvent is water or 70 to 80% alcohol with 1 to 6 carbon atoms.

The ultrasonic extraction method proceeds at 30 to 50°C for 0.5 to 2.5 hours, and the extraction solvent is water or 50 to 100% alcohol with 1 to 6 carbon atoms. Specifically, extraction is performed at 40 to 50°C for 1 to 2.5 hours, and the extraction solvent is water or 70 to 80% alcohol with 1 to 6 carbon atoms.

The extraction solvent can be used in an amount of 2 to 50 times, more specifically, 2 to 20 times the weight of the sample. For extraction, the sample may be left for 1 to 72 hours, more specifically, 24 to 48 hours for leaching in the extraction solvent.

After extraction, the extract can be fractionated by sequentially applying a new fractionation solvent. The fractionating solvent used during fractionation is at least one selected from the group consisting of water, hexane, butanol, ethyl acetic acid, ethyl acetate, methylene chloride, and mixtures thereof, and is preferably ethyl acetate or methylene chloride.

After obtaining the extract or fraction, additional methods such as concentration or freeze-drying can be used.

Step 2) is heat treatment at 90 to 100°C for 5 to 20 minutes.

If the heat treatment temperature is outside the above range, the browning-inducing enzyme is not properly deactivated and browning of peaches cannot be effectively suppressed.

In addition, even when the temperature range of 90 to 100°C is met, if the heating time does not exceed 5 minutes, the heat treatment time for peaches is short and browning is not properly suppressed, and if it exceeds 20 minutes, the heat treatment time is not sufficient for 5 to 20 minutes. As it shows the same level of inhibition of browning as the effect of heat treatment,

Preferably, the step of heat treating peaches is heat treatment at 90 to 100°C for 5 to 20 minutes to effectively inhibit browning by inactivating the browning-causing enzyme contained in the peach.

The additives include pectin and sugar.

In making jam, pectin and sugar are important, and their content determines the jellification of the jam. Typically, if the content is 1-1.5% pectin and 60-65% sugar, jam with an appropriate viscosity that is not thin or thin can be produced.

The sugar is selected from the group consisting of sugar, oligosaccharide, coconut sugar, maple syrup, honey, stevia, and mixtures thereof.

In manufacturing jam, sugar ingredients are added in addition to the pulp, and sugar is mainly used. However, in the present invention, by using stevia, the sweetness is similar to sugar, but the calories are low, making it suitable for diabetics or high-calorie foods. People who avoid it will be able to consume it without worrying about it.

The additive further includes citric acid.

In making jam, it is important to include an acid component in addition to pectin and sugar. Typically, when the content is 1-1.5% pectin and 60-65% sugar, an additional 0.3-0.5% acid is added to make the jam jelly. It is possible to provide jam with excellent digestion and appropriate viscosity. When making jam, if the pH is not below 4, the jam will not jellify and the jam formulation will become diluted, so citric acid is added to prevent this.

More preferably, the method for producing peach jam of the present invention may further include a post-processing step after the second heating step to produce peach jam.

The post-treatment step may be more effective in preventing browning by additionally including natural extracts after the second heating step.

The natural extract may be any one selected from the group consisting of Euphorbia chinensis extract, Aquifolia extract, Black syringa extract, and mixtures thereof.

The Vicia unijuga var. is a perennial herb of the dicotyledonous Rosaceae legume family and grows in mountains or field grasslands. It is 50 to 100 cm tall and has thick underground roots, with several stems coming out from one place and growing straight or slightly slanted to the side. The entire stem is hairless and the main stem is square due to ridges. The leaves are alternate and are characterized by being larger than butterfly sprouts, about 10cm long and 5cm wide. It is egg-shaped or broad-lanceolate, has plain edges and a long, pointed tip, has short petioles, and the stipule is split into two or has serrated teeth. Flowers bloom in red-purple colors from June to August, and hang in racemes in the leaf axils. It is 2~4cm long and many flowers hang on one side. The calyx is shaped like a tube and splits into five strip-shaped pieces at the end. The fruit is a pod about 3cm long, ripens in October, and has no hairs. Since it is not toxic, young shoots are eaten as greens. Distributed in Korea (all over), Japan, China, etc.

The Vicia heptajuga Nakai is a perennial plant of the legume family and is about 1 meter tall. The leaves are alternate, pinnately compound leaves, and the fine leaves are long oval shaped with 3 to 7 pairs. In June, reddish-purple flowers bloom in racemes in the leaf axils, and the fruit is a pod. It grows in mountains and fields and is distributed throughout Korea.

Potentilla palustris (L.) Scop is a perennial plant of the dicotyledonous Rosaceae family and grows in mountains or field wetlands. It has short hairs all over, the stem stands straight, and its height is 30~60cm. The leaves are alternate, have a single pinnate compound leaf, and have long petioles. The small leaves are long oval, 2.5 to 6 cm long, 1 to 2 cm wide, and have serrated teeth. The stipules join together to form a leaf sheath. Dark purple flowers bloom from June to July, forming cyme inflorescences, and the sepals spread horizontally. The petals are egg-shaped, purple, and shorter than the sepals. The flower mandibles are hairless and become fleshy after the flowers fade. It is distributed in temperate regions of Korea (Gyeonggi-do, South Hamgyong-do), Japan (northern), Kuril, Sakhalin, northeastern China, Siberia, Caucasus, Europe, and North America.

If the post-treatment step includes all of the Euphorbia chinensis extract, the Aquifolia extract, and the Black Garlic extract, the anti-browning effect caused by the pre-treatment solution in the heat treatment step can be further improved.

More preferably, it may contain 10 to 30 parts by weight of a snail extract and 5 to 15 parts by weight of a black columbine extract, based on 100 parts by weight of the Eucalyptus chinensis extract.

When a mixed extract containing Peach fern extract, Prickly pear extract, and Black Peach extract is added within the above range, the effect of preventing browning of peaches is even more excellent, and the color of peach jam hardly changes, maintaining the peach's original color. As a result, peach jam with improved visual preference can be provided.

Peach jam according to another embodiment of the present invention is manufactured using the above peach jam manufacturing method.

The present invention can provide a method for producing peach jam and peach jam produced by the method.

The present invention can provide a method for producing peach jam with suppressed browning and improved sensory properties, including color and flavor, compared to existing peach jam, and peach jam produced by the method.

Figure 1 is a flowchart of a method for producing peach jam according to an embodiment of the present invention.
Figure 2 is a flowchart of a method for producing peach jam according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily implement it. However, the present invention may be implemented in many different forms and is not limited to the embodiments described herein.

[Preparation Example 1: Preparation of pretreatment solution]

1. Preparation of Garganica campanula extract

After washing and drying Garganica bellflowers, distilled water as an extraction solvent was added to the pulverized material at a ratio of 1:10 (w:v), then completely immersed, and the process was repeated 3 times for 3 hours while refluxing at 80°C. Extracted. The extract was Whatman No. 2 Filtered with filter paper. The filtrate was concentrated under reduced pressure at 60°C to prepare Garganica campanula extract (AE).

2. Preparation of other natural extracts

Individual flower extract (BE) and Inori tree extract (CE) were prepared in the same manner as the Garganica campanula extract (AE).

3. Preparation of pretreatment solution

A pretreatment solution was prepared by mixing the prepared natural extract with water, NaCl solution, and vitamin C solution in the content range as shown in Table 1 below.

K1 K2 K3 K4 K5 K6 K7 K8 K9 water 100 - - - - - - - - NaCl solution - 100 - 50 50 50 50 50 50 vitamin c solution - - 100 50 50 50 50 50 50 A.E. - - - - One 5 10 15 20 BE - - - - 10 20 30 40 50 C.E. - - - - One 2 3 4 5

(Unit: parts by weight)

[Experimental Example 1: Browning inhibition effect according to pretreatment solution]

In order to confirm the effect of inhibiting enzymes that cause browning in peach flesh, pots containing each of the pretreatment solutions (K1 to K9) prepared in Preparation Example 2 were heat treated at 90 to 100°C for 10 minutes, then heated, and peaches were added thereto. and heat treated for 10 minutes. After heat treatment, take out the peach, remove the skin and seeds, separate the flesh, cut it into 1cm , a value (redness), and b value (yellowness) were measured and analyzed, and the average values of three or more repeated measurements are shown in Table 2 below.

Chromaticity pretreatment solution K1 K2 K3 K4 K5 K6 K7 K8 K9 L 34 43.55 44.62 50.13 51.22 54.65 55.21 55.03 52.88 a 1.88 -0.24 -0.57 -1.33 -1.50 -2.01 -2.24 -2.15 -1.8 b 15.7 18.87 19.68 23.44 24.89 27.41 28.13 27.99 25.01

According to Table 2, the L value and b value of K2 to K4 are higher than that of K1 containing only water, and the a value is rather low, which means that the brightness and yellowness are high but the redness is low. From this, NaCl solution and vitamin C solution It was confirmed that there is an effect of suppressing browning of peaches, and that the browning suppression effect of K4 containing both NaCl solution and vitamin C solution is more excellent.

Accordingly, it was confirmed that K5 to K9, which further contain complex extracts in the pretreatment solution composition of K4, showed higher result values than the L value and b value of K4, and the b value was also lower.

This indicates that the browning inhibition effect is further improved as the complex extract (AE, BE, CE) is included, and it is confirmed that K6 to K8 containing a desirable weight portion of the complex extract has a more excellent browning inhibition effect than K5 and K9. did.

[Preparation Example 2: Manufacturing method of peach jam]

1. Preparation of peach jam

To check the anti-browning effect of the peach jam production method according to the present invention, washed peaches were placed in a pot (diameter 18 cm, height 10 cm) filled with water (K1), heat treated at 90 to 100°C for 10 minutes, and then boiled. Separate the peach skin and seeds, separate only the peach flesh, put it in a pot (diameter 18cm, height 10cm) and heat at 50℃ for 15 minutes. Then, add stevia, pectin, and citric acid and heat at 50℃ for another 5 minutes to make peach. Jam (PT1) has been completed.

In order to compare the preference evaluation according to the heat treatment step of peach jam and the pretreatment solution for the heat treatment step,

Peach jam (PT0) prepared in the same manner as in Preparation Example 2, but without including the heat treatment step,

Peach jam (PT2 to PT9) containing K2 to K9, respectively, was prepared using the pretreatment solution prepared in Preparation Example 1 and including a heat treatment step.

[Experimental Example 2: Evaluation of preference]

Sensory evaluation was performed on peach jam PT0 to PT9 prepared according to Preparation Example 2.

As detailed sensory evaluation items, flavor and color were combined and expressed as an index of 1 to 9 (0.5 rounded off), and commercially available peach jam was prepared as Comparative Example 1.

Sensory evaluation was conducted on 15 men and women in their 30s, and a 9-point scoring method was used for scores and evaluation standards, and the standards are shown in Table 3 below.

The results of the sensory evaluation are shown in Table 4 below.

score Evaluation standard 9 very good 7 good 5 commonly 3 bad One very bad

(Unit: index)

division Flavor (smell) color Comprehensive preference PT0 4 2 3 PT1 5 4 5 PT2 5 5 5 PT3 6 5 6 PT4 6 6 6 PT5 7 6 7 PT6 8 7 8 PT7 9 8 9 PT8 9 8 9 PT9 7 7 7 Comparative Example 1 5 5 5

(Unit: index)

According to Table 4 above, when peaches were heat-treated in the heat treatment step of the present invention, the flavor value of K2 to K4, which did not contain the complex extract, was similar to that of K1 heat-treated using water.

It was confirmed that K5 to K9 containing complex extracts exhibited a higher level of flavor than the commercially available Comparative Example 1, and in particular, it was confirmed that K6 to K8 containing a desirable weight portion of complex extracts had even better flavor. did.

In addition, PT0, a peach jam that did not undergo a heat treatment step, had the lowest color index value of 2, indicating a low preference for color due to browning of the peach flesh.

It can be seen that the color index value of PT1 to PT9 that has undergone the heat treatment step is higher than that of PT0, and it was confirmed that the browning phenomenon was suppressed in the case of PT2 to PT4 compared to PT1, which contained only water in the pretreatment solution.

In addition, it was confirmed that the browning inhibition phenomenon was slightly improved in the case of PT5 to 9, which further contained a complex extract in the pretreatment solution, but in the case of PTs 6 to 8, which contained a preferred weight portion of the complex extract, the browning inhibition effect was confirmed to be more excellent.

Therefore, it can be seen that the process including the step of heat-treating peach flesh in the pretreatment solution of the present invention is important in suppressing browning and enhancing flavor.

[Preparation Example 3: Preparation of mixed extract]

1. Preparation of Eucalyptus extract

After washing, drying, and pulverizing the pulverized product, distilled water as an extraction solvent was added at a ratio of 1:10 (w:v), then completely immersed, and the extraction was repeated three times for 3 hours while refluxing at 80°C. did. The extract was Whatman No. 2 Filtered with filter paper. The filtrate was concentrated under reduced pressure at 60°C to prepare a Lepidoptera chinensis extract (DE).

2. Preparation of other natural extracts

Elephant eucalyptus extract (EE) and Black lanceolate extract (FE) were prepared in the same manner as the above-mentioned Elephant herbacea extract (DE).

3. Preparation of mixed extract

A mixed extract was prepared by mixing the natural extracts prepared above in the content range shown in Table 5 below.

M1 M2 M3 M4 M5 DE 100 100 100 100 100 EE One 10 20 30 40 F.E. One 5 10 15 20

(Unit: parts by weight)

[Experimental Example 3: Browning inhibition effect of peach jam]

1. Preparation of peach jam including post-processing steps

As peach jam was manufactured by adding a post-processing step further including the mixed extract of Preparation Example 3 to peach jam PT7, which showed the best overall preference in the preference evaluation of Experimental Example 2, the effect of suppressing browning by the mixed extract was examined. To confirm, peach jam PT7.1 to PT7.5 were prepared.

2. Browning inhibition effect of peach jam

To compare the browning inhibition effect of peach jam, 5 g of peach jam from PT7 and PT7.1 to PT7.5 were taken out. After being left in the air, the degree of browning was analyzed by measuring the L value (brightness), a value (redness), and b value (yellowness) with a colorimeter (CR-100, Minolta, made in Japan), and measured at least three times. The average values of repeated measurements are shown in Table 6 below.

Chromaticity pretreatment solution K7 K7.1 K7.2 K7.3 K7.4 K7.5 L 55.21 56.33 59.19 60.34 59.64 57.11 a -2.24 -2.3 -2.58 -2.61 -2.54 -2.34 b 28.13 29.88 35.43 35.13 34.86 30.01

According to Table 6, the L value and b value of K7.1 to K7.5, which additionally includes a post-processing step, are higher, and the a value is lower, compared to K7 which does not include a post-processing step, and the brightness and yellowness are lower. It was confirmed that the browning inhibition effect was further improved through the post-processing step including the mixed extract, which was high but low in redness.

In addition, it was confirmed that the browning inhibition effect was more excellent in the case of K7.2 to K7.4 containing the desired weight portion of the mixed extract, and among them, K7.3 was confirmed to be the most excellent.

Through this, the anti-browning effect of peach jam can be clearly demonstrated through a post-processing step that additionally includes a mixed extract containing the Peach Blossom extract, the Peach Blossom extract, and the Black Ginger extract in the method for producing the peach jam of the present invention. It was confirmed that it exists.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements made by those skilled in the art using the basic concept of the present invention defined in the following claims are also possible. falls within the scope of rights.

Claims (7)

1) Washing peaches;
2) heat treating the washed peaches;
3) separating the pulp from the heat-treated peach;
4) first heating the separated peach flesh;
5) adding additives to the peach flesh that has undergone the first heating step; and
6) second heating the peach flesh to which the additive has been added; A method for manufacturing peach jam comprising,
In step 2), the peaches are immersed in a pretreatment solution and heat treated,
The pretreatment solution includes NaCl solution, vitamin C solution, Garganica campanula extract, individual flower extract, and Inori tree extract.
How to make peach jam. delete According to clause 1,
Step 2) is heat treatment at 90 to 100°C for 5 to 20 minutes.
How to make peach jam. According to clause 1,
The additives include pectin and sugar.
How to make peach jam. According to clause 4,
The sugar is selected from the group consisting of sugar, oligosaccharides, coconut sugar, maple syrup, honey, stevia, and mixtures thereof.
How to make peach jam. According to clause 4,
The additive further includes citric acid.
How to make peach jam. Manufactured by the manufacturing method according to any one of paragraphs 1 and 3 to 6.
Peach jam.