KR20000021494A - Process for preparing apple jam containing herb - Google Patents

Abstract

The present invention relates to a method of producing herbal apple jam using an apple. Due to the short storage and distribution period, apples are experiencing severe fall in prices and supply-demand control when flooding during September-October harvest. The present invention provides an apple jam that is an apple processed product. The present invention removes the skin and nucleus of the apple and grinds, adds sugar, acid, and pectin to concentrate until the sugar concentration reaches 65-68 ° Brix, and mix citric acid, herbs, cinnamon, nuts and the like. After condensation, it is put in a container and degassed and quenched by quenching for 15 to 30 minutes through a sterilization process so that the internal temperature of the jam is 80 ° C. In addition to providing an opportunity for consumers to broaden their choice of apple processed products, they also maximize the availability of over-produced apples and increase their added value, contributing to stabilizing income for farmers and supplying various apple processed products to consumers. .

Description

How to make herbal apple jam

The present invention relates to a method of producing herbal apple jam using herbs and apples. Due to the short storage and distribution period, apples are experiencing severe fall in prices and supply-demand control when flooding during September-October harvest. The present invention develops herbal apple jam in the conventional reproduction-oriented apple consumption pattern to provide an opportunity to diversify the product and broaden the choice of consumer processed apple products, as well as the availability of over-produced apples To maximize profits and increase added value, it contributes to stabilizing income for farmers and supplies various apple processed products to consumers.

Apple is a deciduous arborescent tree belonging to the tortilla family, and grows well in cold districts. As one of the representative fruits of Korea, Daegu, Chungju, and Budget are mainly produced, including ruby, national light, India, and Fuji. Apples are mainly used for raw foods, juices, ciders, and foods are alkaline foods, despite their sour taste, and important components are sugars, organic acids and pectins. Sugars contain about 10-15% of fructose and glucose, organic acids contain about 0.5% of malic acid, citric acid, tartaric acid, and 1-1.5% of pectin. Pectin acts like a vegetable fiber to stimulate the movement of the intestine (작용). It also makes jelly-like walls on the intestinal wall, preventing the absorption of toxic substances and preventing abnormal fermentation in the intestine. In addition, apples are high in potassium, and high blood pressure caused by consuming too much salt balances potassium and sodium to lower blood pressure.

The present invention and the related art related to the present invention include Korean Patent Publication No. 94-11071, a method for preparing apple snacks, Korean Patent Publication No. 89-3695, 71-125 and the like, but all are related to apple juice. In addition, Kim Tae-Rang (Korean Journal of Food Science, 28 (1), 90, 1992) et al., A Study on Mineral Contents of Korean Apple Juice, Ryu, Jin-Chun (Korean Journal of Agricultural Products and Storage, 3 (1), 61, 1996) A study on the production and distribution, and the study on the change of free sugar and organic acid during osmotic drying of apples such as Yun Kwang-seop (Korean Journal of Food Science, 28 (6), 1095, 1996).

The present invention can develop a processing technology in consideration of the food characteristics of apples to maximize consumer's palatability and merchandise and the availability of apples and enhance the added value can contribute to the income stability of the farmers.

According to the present invention, in preparing apple jam suitable for consumer's taste, in order to have apple jelly having a proper jelly degree and apple's unique flavor and color selection, it is necessary to select an optimal condition from the selection of raw materials and ingredients and from the grinding step to the drying step. It is important. Therefore, the pretreatment of raw materials to prevent browning, the appropriate grinding method is set, and the sugar content and sugar composition for apple fruit are determined in consideration of the acidity and sugar content of the fruit, and the amount of pectin and citric acid is added to meet the taste of consumers using jam. It is to provide a new type of herbal apple jam mixed with herbs, cinnamon, nuts, oligosaccharides.

1 is a manufacturing process of the herbal apple jam of the present invention.

The apples used in the present invention are harvested in 1996 and stored for 7 to 8 months at low temperature, and in 1997, the cultivation ability of fresh apples not stored at low temperature immediately after harvesting and apple chips stored at low temperature for a long time using Fuji. The difference was examined. Oligosaccharide used in the preparation of sugar solution is Miwon Co., Ltd. Sugar is white sugar sold on the market. And citric acid used to give sour taste to sweets is Hongsung Co., Ltd. product. Pectin added to control the properties of jam is a high methoxyl pectin series (RS150 and SS150) of Yuchang Chemical Co., Ltd. (150grade), herbs, pine nuts, and cinnamon are commercially available.

Generally, jam is a product prepared by adding sugar to ground fruit and then condensing it. The apple jam is prepared by washing the ripe apples, removing the skin and nucleus, cutting it to an appropriate size, or grinding it completely in pure state. . 70-80% of the weight of the flesh is added to the flesh, and heating is continued while stirring until the soluble solid content reaches the desired sugar content. At this time, the amount of added sugar, pectin, acidity and subsidiary materials are adjusted to show the inherent physical properties of the jam, and the completion point of concentration is generally 65 to 68 ° Brix or 104 ° C. After the jam is concentrated, fill the container quickly to maintain flavor and prevent browning, sterilize it for 15-30 minutes by allowing the internal temperature of the jam to be 80 ℃, and be careful not to destroy the jam.

The following examples are intended to illustrate the present invention in more detail, and these examples do not limit the technical scope of the present invention.

<Example 1>

* Established grinding and browning prevention method for raw apples

To set the appropriate grinding method for apple jam preparation and to compare the effects of preheating (blanching), ascorbic acid treatment and L-cysteine treatment to prevent browning due to heat concentration.

In general, in the mass production process, the skin and the core of the raw apple are removed and cut, and the water is placed on the apple about 1 times as large as the water is covered, boiled to soften the pulp, and then ground with a large pulp finisher. However, in order to establish the process using the minimum processing equipment at the scale that can be used at the apple production complex level, Chopper type crusher method was adopted among various grinding methods and the outlet diameter of the Chopper die was 1.5 ~ 2㎜. In the preparation of jam, the effects of ascorbic acid and L-cysteine treatment were compared with the preheating (blanching) and browning inhibitors to prevent browning due to the grinding process and heating concentration.

The blanching treatment over 10 minutes was very effective in browning prevention, but the flavor of the final jam decreased. Spraying of ascorbic acid solution was required to spray more than 0.06% of the weight of the apple to effectively suppress browning to the final jam product. At this concentration, however, the acidity of ascorbic acid was felt in the jam. Spraying the L-cysteine solution in the range of 0.01 to 0.1% effectively inhibited browning when treated with more than 0.04% of the apple weight and did not feel any odor in the final jam product. Table 1 compares the color difference of the jam prepared by different browning treatment.

Table 1. Color difference characteristics of jams prepared with different browning prevention treatment

division blanching jam Ascorbic Acid Jam L-Cysteine Jam Effective treatment level 10 minutes blanching Sprayed at 0.06% of apple weight Sprayed at 0.04% of apple weight Brightness (L) 28.30 47.07 67.30 Redness (a) 1.89 0.32 -0.58 Yellowness (b) 8.54 1.88 2.32 Color difference (ΔE) 45.44 25.87 6.01

Therefore, L-cysteine corresponding to 0.04% of apple weight was sprayed during the shredding and grinding process of apples.

* Determination of the compounding ratio of sugar, acid and pectin

Jelly to jam is highly dependent on sugar content, pectin content, and acidity, and the addition of acid, sugar, and pectin to the apples is necessary depending on the varieties, maturity, and storage period of the raw apples. A compounding test was conducted to determine the composition, the amount of pectin and citric acid added, and the like to set an appropriate compounding ratio.

* PH adjustment

Acid is not only involved in the flavor of jams but is also a necessary factor for the pectin solubilization. If the amount of acid is small and the pH of the jam is high, the amount of pectin and sugar does not coagulate even if it is appropriate. In addition, if the acid content is high, it causes pectin to decompose and weaken the gelation during heating, and water separation occurs during jam storage, so the pH is about 3.2 to 3.5.

The total acid content of apples in the fruit ranges from 0.4 to 0.6%, but various factors such as varieties, harvesting time, and storage period affect the pH of the stored fuji used as a sample. Addition of acidulant was necessary. Citric acid added concentrations as acidulants were prepared in four levels of 0.6%, 0.5%, 0.4%, 0.2%, and the pH and the quality of the jam were compared. At the concentration of 0.2%, the pH of the jam was as high as 4.0, and the concentration of citric acid was too strong at the concentration of 0.5% or more. The 0.4% addition was pH 3.5 of the jam and the sour taste in the jam was also moderate, so 0.4% of the total formulation citric acid was added.

Determination of sugar content and sugar composition

The amount of sugar added to the jam was determined in consideration of the physical properties of the jam, such as sweetness quality, crystallization and hardening of the final product, and spreadability.

The sugar content in the general jam production (our dose / fruit × 100) ranges from 70 to 120%, but the apple jam has excellent jelly-forming ability, showing excellent properties even at 70% and 80%. The properties of the jam prepared by varying the sugar content and sugar composition are shown in Table 2.

Table 2. Mixing ratio of jams with different sweetening rate and sugar composition (unit:%)

Raw material 70% jam rate 80% jam rate Glucose-added jam Starch syrup and glucose added jam Crushed apple 58.4 55.2 55.2 55.2 Sugar 40.9 44.1 35.3 30.9 glucose - - 8.8 6.6 corn syrup - - - 6.6 pectin 0.3 0.3 0.3 0.3 Citric acid 0.4 0.4 0.4 0.4

The difference in physical properties between jams with 70% and 80% sugar content was not large, but jams with 80% sugar content were excellent in application and elasticity. Increasing the ratio of glucose up to 20% of the added sugar did not differ from the jam made with sugar alone, so the sugar content was determined to be 80% and sugar was added without sugar and starch syrup. On the other hand, since the addition of reducing sugar to the jam has the effect of preventing the precipitation of the crystal during storage, the functional oligosaccharide was selected and added as reducing sugar.

Even replacing 10% of the sugar with oligosaccharides, the palatability and physical properties of the jam were evaluated as shown in Table 3, and there was no significant difference from the jam prepared with sugar alone. Therefore, jams to which oligosaccharides were added were prepared for differentiated and functionalized products.

Table 3. Characteristics of Jam Prepared by Adding Oligosaccharides

Item Sugared jam Sugar and oligosaccharide combination jam Compounding ratio (%) Apple 55.2 55.2 Sugar 44.1 39.7 oligosaccharide - 4.4 pectin 0.3 0.3 Citric acid 0.4 0.4 Sensory test (9 points evaluation method) Color 7.1 ^a 7.3 ^a Application 6.9 ^a 7.7 ^a Apple flavor and taste 6.2 ^b 7.4 ^a Comprehensive Preference 7.1 ^a 8.0 ^a Symbol for sweetness 6.8 ^a 7.7 ^a

* Determination of the amount of pectin added

Although the pectin content in the harvest and consumption periods of apples is 0.5-1.0%, there is a change in the pectin distribution during maturation and storage. As a result of measuring the pectin content of the storage Fuji used as a sample, the pectin content was 0.216% based on the fresh apples, and 52% of them were water-soluble pectin. In general, when the amount of sugar and acid is appropriate, pectin content in the product will be more than 0.5%, leading to a well-jelly jam. Therefore, fruit pectin for additives was added. Commercially available high methoxyl pectin (HM pectin) distinguishes its characteristics by degree of esterification and gelation rate.

Table 4. Types and Characteristics of Gomethoxyl Pectin

division Rapid Set150。 sag ^* Medium Set150。 sag Slow Set150。 sag Degree of esterification (%) 71-74 66-70 53-65 Gel setting time (minutes) 4 to 8 15-25 30 to 120 Optimal pH 2.95-3.5 2.8 to 3.1 2.7 to 2.95 product name Unipectin RS150, GENU BB-rapid set Domestic dog Unipectin SS150, GENU DD-slow set

* For high sugar jam, 150 grades of high methoxyl are usually used. This pectin standard has a gelation ability of 1% of pectin and 150g of sugar, which has a sugar content of 65% and pH 3.0, and a gel strength (sag%) determined by Ridgelimeter after a certain period of time becomes a firmness (23.5%). Means a standard product.

The level of pectin addition was 0.15%, 0.2%, 0.3%, 0.4% and the pectin type was changed to RS 150, SS 150, RS and SS mixed to make jam and compared the quality of RS150 0.3%. Added.

* Addition of herbs and subsidiary materials

Herbs for adding to apple citrus jams were spearmint and peppermint with the freshest mint flavor that suited the taste of apples. 'Sweet basil' and 'lemon balm' were able to impart a refreshing herb flavor when added in small amounts. Oregano and lavender are considered to lower the flavor of apple jam due to their strong aroma. Herb addition level was 0.05g (5 leaves) per 100g of spearmint, peppermint was stronger than spearmint, 0.03g (3 leaves) per 100g of apple was appropriate, so it was added in the leaf state. Pine nuts and cinnamon were selected as nuts in addition to apple jam, and cinnamon was extracted from aqueous solution and added as a concentrate of 11.3。 Brix. The highest palatability was obtained with 4 pine nuts per 100 g of apples and 0.3 g of cinnamon concentrate.

* Herb Apple Jam Manufacturing Process

The above compounding ratio was determined as the final compounding ratio for the production of herbal apple jam, the compounding ratio is shown in Table 5 and the final manufacturing process using the storage apple is shown in FIG.

Table 5. Mixing ratio of herbal apple jam using stored apples

Additive material Compounding amount Compounding ratio (%) Crushed apple 500 g 55.17 Sugar 360g 39.72 Oligosaccharide ¹⁾ 40 g 4.41 Pectin ²⁾ 2.7 g 0.30 Citric acid ³⁾ 3.6 g 0.40 Herb 15-20ea Pine nuts 20ea Cinnamon ⁴⁾ 1.5 g 0.17

1) Add 53.3g of fructooligosaccharide syrup (75。 Brix)

2) Gomethoxyfectin RS 150

3) Add 7.2 ml of 50% citric acid solution

4) Based on 11.3。 Brix Concentrate

* Jam quality and storage stability

According to the final blending ratio, the sweetness of the herbal poultry jam prepared was 68. Brix, pH was 3.5, and water activity (Aw) was 0.88. Under these conditions, yeast and bacteria cannot breed, but mold can live, so jams are filled, degassed and sealed before they are cut and sterilized for more than 15 minutes with an internal temperature of 80 ℃ or higher.

The quality and microbial stability of jams were tested at 4 ° C (control) and 37 ° C (accelerated storage), respectively. In addition to the presence of mold, the properties of jam, and the hydration phenomenon, the decay of pine nuts added to the jam, and the deterioration of herb flavor were reviewed.

Table 6. Accelerated Storage Test Results of Herb Apple Jam

storage duration Microbial transformation Property change, browning Symbol Isu phenomenon Already Occurred Odor Occurrence 1 week none none Great none none none 2 weeks none none Great none none none 3 weeks none none Great none none none 4 Weeks none none Great none none none

<Example 2>

In order to prepare herbal apple jam using the fresh apples, the sweetness, acidity and pectin content of the fresh apples were different from those of the stored apples.

* Pretreatment of raw apple

Since the degree of browning at the time of grinding was weaker than that of the storage apple, the browning was prevented by spraying L-cysteine solution in the range of 0.01 ~ 0.04% by spraying L-cysteine solution corresponding to 0.02% of the apple weight. .

Crushing crusher (die size 1.5 ~ 2㎜) determined in the storage apple was applied as it is. The grinding method using the whole apple is used as it is. It was.

* PH adjustment

The acid content of sun apple was 0.337% (based on apple acid) and the pH of fruit juice was 3.72, which was higher in acidity than 0.122% of stored apple and pH 5.5. The concentration of the addition was in the range of 0.05% to 0.3% to prepare jams and to compare the pH and the quality of the jam. When 0.3% or more was added, the acid content was too high, causing jam to occur and the addition of 0.1% was appropriate. In the case of Fuji which corresponds to the end of the sun apple, the pH of the juice was 4.3 or more, so the amount of citric acid was adjusted to 0.2%.

* Determination of sugar content and sugar composition

The sweetness of the fresh apples was lower than that of the stored apples, but there was no significant effect on the sugar content. As a result of testing with different sugar ratios from 60% to 100%, the properties of jams with 70% and 80% sugar content were excellent. Especially, jams with 70% sugar content were superior in application and elasticity unlike storage apples. . It is reported that a high acid content results in at least a certain amount of sugar, and a low acid content results in proper jelly formation.

In the case of fresh apples, sugar and oligosaccharide added jams had better palatability and physical properties than jams added with glucose or starch syrup. Therefore, the sugar content was determined to be 70% and 10% of the sugar requirement was added as oligosaccharides.

* Determination of the amount of pectin added

In general, it is reported that when apples are stored, the acid content decreases and cell wall softening enzyme polygalacturonase acts to decrease insoluble pectin quality and increase soluble pectin quality. As shown in Table 7, the stored apple used as a sample showed 0.22% of pectin content in terms of raw apples, and the ratio of water-soluble pectin was high, whereas that of fresh apple contained 0.20% pectin, and the content and ratio of water-soluble pectin were relatively high. I wrote it down. Therefore, since the water-soluble pectin is directly involved in the jelly of jam, the amount of pectin was increased, and the physical properties and quality of each pectin were evaluated again.

Table 7. Comparison of pectin contents between fresh and stored apples

The pectin addition level was varied from 0.3% to 0.8%, and jams were prepared using RS 150 and SS 150 as the pectin types, and the quality was compared. RS 150 pectin was added at 0.3% level in the storage apples, but 0.4% was best in the fresh apples. At this time, the gel strength measured by the texturometer, that is, the hardness was moderate, but the elasticity and the spreadability were poor. The use of SS 150 pectin was limited because the citric acid could not be added to the pH condition of SS150 in storage apples. There was an advantage. When the SS 150 pectin was added in the range of 0.4% to 0.8%, the physical properties of the jams were compared.

Table 8. Characteristics of jam according to the amount and type of pectin added

division RS 1500.4% added jam SS 1500.4% added jam SS 1500.6% added jam Gel strength 476.7 g 313.8 g 347.2 g Cohesiveness 0.40 0.543 0.538 Sensory evaluation Moderate hardness but poor application Excellent application and elasticity, but thin with jam Good application and elasticity and good gel strength

Therefore, SS 150 pectin was added at a level of 0.6% when preparing jam using a sun apple. Substances such as herbs were added in accordance with the herbal apple jam using a storage apple.

* Manufacturing process of herbal apple jam using fresh apple

According to the above compounding test, the final compounding ratio for preparing the herbal apple jam was determined, and the compounding ratio is shown in Table 9. The final manufacturing process using the apple is shown in FIG.

Table 9. Mixing ratio of herbal apple jam using fresh apples

Additive material Compounding amount Compounding ratio (%) Crushed apple 500 g 58.41 Sugar 315 g 36.79 Oligosaccharide ¹⁾ 35 g 4.09 Pectin ²⁾ 5.14 g 0.60 Citric acid ³⁾ 0.86 g 0.10 Herb 15-20ea Pine nuts 20ea Cinnamon ⁴⁾ 1.5 g 0.17

1) Add 46.7g of fructooligosaccharide syrup (75。 Brix)

2) Gomethoxyl pectin SS 150

3) Add 1.7 ml with 50% citric acid solution

4) Based on 11.3。 Brix Concentrate

* Shelf life of herbal apple jam made with fresh apples

The sweetness of herb poultry jam prepared according to the final blending ratio was 68。Brix, pH was 3.4, and the water activity (Aw) was 0.87, which is similar to the jam made from the stored apple. There was no problem in shelf life after 15 minutes treatment at 80 ℃.

The present invention not only has the proper jelly and apple's unique flavor and color of apple jam, but also a new form of a mixture of herbs, cinnamon, nuts, oligosaccharides, etc., rather than the existing simple apple jam according to the modern taste of consumers using jam. To provide apple jam products.

Claims (8)

Wash, peel, enucle the apples, and then chop and crush them.Put the pulverized pulp in a double pot and heat and stir to add the pectin and sugar until the sugar is boiled, until the sugar content reaches 65-68。Brix. A method of producing an herbal apple jam comprising the steps of concentrating, mixing citric acid, herbs, cinnamon and nuts, concentrating to 65 ° Brix, and degassing, sealing, sterilizing and cooling. The method of claim 1, wherein the diameter of the die outlet of the microwave wave shredder is 1.5-2.0mm in the grinding process. The method of claim 1 or claim 2, wherein after cutting and crushing the flesh of the herbal apple jam, characterized in that the cysteine spraying 0.02-0.04 (w / w)% with respect to the amount of apple flesh with a browning inhibitor Way. The method according to claim 1, wherein 80% (w / w)% of sugar and oligosaccharide mixed sugar and 0.3-0.6 (w / w)% as pectin SS150 or RS150 are added to apple pulp and concentrated at the time of boiling. Method of producing an herbal apple jam, characterized in that. 5. The method of claim 4, wherein the mixing ratio of sugar and oligosaccharide in the sugar solution is 9: 1. The method according to claim 1, wherein 0.1-0.4 (w / w) citric acid, 1-50ea of herbs and pine nuts, and 0.1-0.3 (w / w)% cinnamon are added to the concentrated end of 62 ° Brix based on the total amount. Herbal apple jam manufacturing method characterized in that. 5. The method of claim 1 or 4, wherein the jam is concentrated and filled to 65 ° Brix, and then degassed, sealed, sterilized and cooled. The method of claim 1 or 6, wherein the method of producing an herbal apple jam, characterized in that the sterilization for 15 minutes at 80 ℃ after the filling after cooling.