KR20010106367A - Paprika jam - Google Patents

Abstract

A memory device for storing a sequential image data in succession and outputting the stored image data is provided. The memory device comprises a memory unit comprising N memory blocks, each memory block being capable of individual serving, a write address generator for generating a write address signal to write into the memory unit and a read address generator for generating a read address signal to read from the memory unit. The memory unit further comprises a controller for controlling the write address signal and the read address signal so that each start address for writing and reading for each image data is shifted as unit of the memory block and the writing and reading operations are not simultaneously performed to same memory block, each image data having a size being equivalent to one of M blocks (M<N).

Description

Paprika Jam {PAPRIKA JAM}

The present invention relates to paprika jam, and more particularly, to a paprika jam made of jam using paprika rich in sweetness and rich in various vitamins as a main ingredient.

In general, paprika is a large-sized pepper that is called sweet pepper, bell pepper, pimento, paprika, etc. in Gumi, and especially in Korea, it is called colored pepper, and its fruit color such as red, yellow, orange and eggplant is diverse and common. It is 2 ~ 3 times bigger than bell peppers and has no miscellaneous tastes, so it has a wide range of uses, such as when it is used in the absence of salads, meat dishes, or the color of dishes, and the weight of fruit is 150 ~ 250g and sugar is 6.5 ~. 7.5 ° Brix.

In particular, paprika has been cultivated in Korea since 1994, and its growing area is rapidly increasing as a promising crop in recent years. In order to improve these problems, development of new processed foods using paprika is urgently required.

An object of the present invention is to provide paprika jam, which has a sweet taste and excellent sweetness, excellent color, and cohesiveness, as a raw material having a strong sweet taste and rich in various vitamins.

1 is a manufacturing process diagram showing a method of manufacturing paprika jam according to the present invention.

In order to achieve the above object, the present invention provides 25 to 40% by weight of paprika puree, 30 to 35% by weight of water, 20 to 26% by weight of sugar, 4.5 to 10% by weight of apple juice, 5.3 to 10% by weight of starch syrup, and 0.05 to citric acid. 3% by weight, pectin 0.15 ~ 1.5% by weight to provide a paprika jam characterized in that the composition is mixed.

The present invention will be described in detail with reference to the drawings.

1 is a manufacturing process diagram showing a method of manufacturing paprika jam according to the present invention.

Paprika is known to contain the most vitamin C among the nutritional properties, especially β-carotene content of 25mg orange, 10mg red, 4mg yellow.

When the jam is processed using the nutritional ingredients of these paprika, it can produce a variety of colors superior to conventional fruit jams, and contains low sweetness and high nutrition.

In the present invention, while using a paprika to prepare a jam, so that the material properties can be expressed to the maximum.

To this end, in the present invention, the raw fruits of paprika are first washed with water, and then the seeds and stems are removed, and then blanched for 1 to 10 minutes at 1.0 kgf / cm3 of steam pressure. The peels off easily.

The peeling of paprika is to get rid of this spicy taste and simmer because the spicy taste that contains about 90% of paprika's green onion or paprika's shell is expressed when the paprika's living body is used as it is for jam production.

Then, the peeled paprika is finely crushed in a blender to make paprika puree (Puree).

At this time, paprika puree 25 to 40% by weight, water 30 to 35% by weight, sugar 20 to 26% by weight, apple juice 4.5 to 10% by weight, starch syrup 5.3 to 10% by weight, citric acid 0.05 to 3% by weight, pectin 0.15 to 1.5 The weight percent is mixed and heated.

Here, paprika puree content of 25 to 40% by weight is appropriate, but less than 25% by weight of paprika color and aroma is not sufficiently expressed, if more than 40% by weight becomes difficult to prepare jam.

In addition, water is preferably 30 to 35% by weight, but less than 30% by weight, it is difficult to prepare a jam, when it exceeds 35% by weight will reduce the cohesiveness, tackiness and chewiness of the jam.

If the sugar is less than 20% by weight, it is unsuitable for the formation of jams by increasing the hardness. If the sugar is more than 26% by weight, the cohesiveness, chewiness, adhesiveness, and hardness of the jams are reduced, and the citric acid is less than 0.05% by weight. When acidity expressing sour falls, but exceeds 3% by weight, the acidity is rather high, giving a strong sour taste unsuitable for the taste of jam, interfere with the jelly of jam.

At this time, the pectin is a relatively small amount, but if less than 0.15% by weight is added to reduce the flavor of the jam, when added in excess of 1.5% by weight will reduce the flavor, color, texture of the jam.

On the other hand, apple juice and syrup are added to remove the paprika. If apple juice is less than 4.5% by weight, the color, aroma, and texture of the jam are lowered. It will lower the fragrance.

At this time, starch syrup is less than 5.3% by weight or more than 10% by weight does not significantly affect the chewiness, tackiness, hardness, but there is a problem in reducing the color, aroma, texture.

Thus, while heating the mixture of paprika puree, water, sugar, apple juice, syrup, citric acid, pectin in an appropriate amount while the sugar content reaches 62 ~ 68 ° Brix (Brix) will stop the heating operation.

Then, the mixture is filled into sterilized bottles, sterilized at about 85 ° C. for 30 minutes, and cooled to complete paprika jam.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Paprika used in this experiment was grown directly by the Gyeongsangnam-do Agricultural Research and Development Institute in a glass greenhouse, as shown in Tables 1 and 2, consisting of 89.9% moisture, 9.01% crude protein, 0.6% crude fat, and 0.5% crude ash. Inorganic components include potassium 2963.63mg, magnesium 132.66mg, phosphorus 56.76mg, rich in minerals, and contain β-carotene content of orange 25mg, red 10mg, yellow 4mg.

General Ingredients of Paprika (Unit:%) General ingredient moisture Crude protein Crude fat View minutes content 89.90 9.01 0.59 0.50

Inorganic ingredients of paprika (unit: mg) Inorganic ingredients P K Ca Mg Na Fe Mn Zn content 56.76 2963.63 35.74 132.66 44.52 6.04 1.36 2.19

After processing the paprika's fresh fruit into puree, water and sugar, apple juice, syrup, citric acid, and pectin were mixed, but various mixtures of paprika jam were made.

The paprika jam thus prepared was examined for sensory evaluation, cohesiveness, chewiness, adhesiveness, and hardness, and the change of the jam according to each ingredient combination was examined as shown in the following table.

However, in the chromaticity test, L stands for lightness, which represents lightness, a represents redness (+ red, -green), b represents yellowness (+ yellow, -blue), and sensory evaluation has a nine-point scoring method (9: Very good, 5: normal, 1: very poor), and the cohesiveness, adhesiveness, hardness, and chewiness of the parameters of the TPA (Texture Profile Analysis) probe Irradiation was carried out using (φ25 mm).

Changes in the Composition of Paprika Jam According to the Mixing Ratio of Water Compounding ratio (% by weight) pH Chromaticity Sensory evaluation TPA parameters L a b color incense Organization all Cohesive Chewability (g) Adhesiveness (g) Hardness (g) 5 3.83 14.2 12.2 6.9 4.0 4.0 1.0 2.0 - - - - 20 4.03 11.5 12.7 6.8 4.0 4.0 2.0 3.3 - - - - 33% 4.09 12.5 13.7 6.7 6.0 6.0 6.0 6.0 0.70 80.57 -705.33 138.65 40% 4.09 11.2 11.5 6.9 5.0 6.0 5.0 5.3 0.58 51.05 -456.61 149.70

When preparing paprika jam according to the present invention, it is difficult to prepare jam without mixing water, and even when water is blended at 5% by weight or 20% by weight, it is difficult to prepare jam, and when 33% by weight is added, Good color and scent, good redness of 13.7, good adhesion and chewiness of -705.33 and 80.57, respectively, but 40% by weight of color, sensory test, and TPA parameters are deteriorated.

Changes in the Composition of Paprika Jam According to the Mixing Ratio of Sugar Compounding ratio (% by weight) pH Chromaticity Sensory evaluation TPA parameters L a b color incense Organization all Cohesive Chewability (g) Adhesiveness (g) Hardness (g) 10 4.09 12.5 13.7 6.7 6.0 6.0 6.0 6.0 0.70 80.57 -705.33 138.65 15 4.12 11.4 11.1 6.6 5.0 6.0 4.0 5.0 0.56 93.47 -582.77 268.80 20 4.10 13.2 13.8 7.0 7.0 6.0 7.0 7.0 0.77 33.67 -327.01 49.10 30 4.22 10.5 10.1 6.1 6.0 6.0 7.0 6.3 0.75 30.20 -271.92 45.90

When the blending ratio of sugar is 10 or 15% by weight in the manufacture of paprika jam, the hardness increases, so it is not suitable to be used as a jam. It was found that 20% by weight was excellent in

Changes in the Composition of Paprika Jam According to the Mixing Ratio of Citric Acid Compounding ratio (% by weight) pH Chromaticity Sensory evaluation TPA parameters L a b color incense Organization all Cohesive Chewability (g) Adhesiveness (g) Hardness (g) 1.0 4.09 12.5 13.7 6.7 6.0 6.0 6.0 6.0 0.70 80.57 -705.33 138.65 4.0 4.20 12.2 11.8 6.7 5.0 4.0 3.0 3.0 0.63 252.81 -569.41 529.80 6.0 4.12 12.8 11.9 6.6 5.0 4.0 4.0 4.3 0.56 92.78 -444.43 292.40 10.0 3.95 13.1 11.1 6.2 5.0 3.0 3.0 3.7 0.31 544.25 -451.44 2528.60

Citric acid was aggravated the jelly of jam when the mixing ratio of 4.0, 6.0, 10.0% by weight, it was proved to be the best jelly and redness, sensory test was good when the mixture of 1.0% by weight.

Changes in the Composition of Paprika Jam by Pectin Mixing Ratio Compounding ratio (% by weight) pH Chromaticity Sensory evaluation TPA parameters L a b color incense Organization all Cohesive Chewability (g) Adhesiveness (g) Hardness (g) 0.05 3.90 10.5 11.8 6.1 6.0 5.0 6.0 5.7 0.81 35.19 -460.36 48.90 0.5% 4.09 12.5 13.7 6.7 6.0 6.0 6.0 6.0 0.70 80.57 -705.33 138.65 1.7% 4.29 11.8 14.5 7.1 5.0 4.0 3.0 3.0 0.51 233.83 -947.66 683.50 2.0% 4.30 13.3 15.7 8.9 5.0 4.0 4.0 4.3 0.61 66.57 -403.84 179.25

Pectin showed a higher redness as the compounding ratio increased, but the sensory test proved that the texture was excellent when the 0.5% by weight formulation.

Changes in the Composition of Paprika Jam According to the Blending Ratio of Apple Juice Compounding ratio (% by weight) pH Chromaticity Sensory evaluation TPA parameters L a b color incense Organization all Cohesive Chewability (g) Adhesiveness (g) Hardness (g) One 4.13 12.1 13.9 8.5 5.0 5.0 5.0 5.0 0.78 35.10 -387.77 49.60 4% 4.07 12.4 13.3 8.7 6.0 5.0 6.0 6.0 0.75 53.57 -620.01 80.10 8% 4.13 13.2 15.2 9.3 7.0 6.0 7.0 7.0 0.83 41.03 -459.91 54.05 20% 4.15 11.5 11.3 8.1 6.0 5.0 7.0 6.0 0.85 48.20 -536.40 61.40

The apple juice showed the best color, aroma and texture when the blending ratio was 8% by weight.

Changes in the Composition of Paprika Jam According to the Mixing Ratio of Starch Syrup Compounding ratio (% by weight) pH Chromaticity Sensory evaluation TPA parameters L a b color incense Organization all Cohesive Chewability (g) Adhesiveness (g) Hardness (g) 2 4.28 11.6 11.9 8.1 6.0 7.0 6.0 6.3 0.81 32.26 -357.19 44.90 5 4.27 11.5 11.8 8.1 7.0 6.0 6.0 7.0 0.83 40.36 -422.06 52.90 8 4.38 12.1 12.9 8.5 8.0 7.0 7.0 8.0 0.79 25.30 -253.75 37.35 15 4.35 11.1 10.8 7.8 7.0 6.0 6.0 7.0 0.75 39.15 -473.75 59.50

Starch syrup was excellent in color, aroma, and texture when the compounding ratio was 8% by weight. Cohesiveness decreased as the compounding ratio increased, but there was no significant difference in chewiness, adhesiveness, and hardness.

Comparison of ingredients of conventional jam and paprika jam according to the present invention Jam Types pH Chromaticity Sensory evaluation TPA parameters L a b color incense Organization all Cohesive Chewability (g) Adhesiveness (g) Hardness (g) Red pepper jam 4.32 13.9 11.1 8.3 7.0 7.0 6.0 7.0 0.55 41.26 -281.10 88.80 Strawberry jam 3.54 11.2 3.4 7.5 7.0 7.0 8.0 8.0 0.59 38.79 -310.21 78.40 Apple jam 3.31 16.4 -4.1 7.2 8.0 7.0 6.0 7.0 0.58 30.60 -221.21 63.30 Grape jam 3.15 6.3 -4.8 4.5 7.0 8.0 7.0 7.0 0.57 33.51 -234.09 73.70 Paprika Jam 4.38 12.1 12.9 8.5 8.0 7.0 7.0 8.0 0.79 25.30 -253.75 37.35

As a result of comparing the paprika jam according to the present invention with various jams. The pH of paprika jam was higher than that of previous jams. Strawberry jam is anthocyan, which fades with time, but paprika jam is a carotenoid pigment, which is stable against heat and light.

Therefore, strawberry jam has a brightness of 11.2, while paprika jam has a brighter 12.1, and redness has a strawberry jam of 3.4, while paprika jam has a red color of 12.9.

And, in the cohesiveness, the conventional jams are 0.55, 0.59, 0.58, and 0.57, whereas the paprika jam has a high aggregating property of 0.79. Appeared lower.

Paprika jam according to the present invention is less sweet than conventional fruit jam, it provides excellent color, excellent cohesive effect.

Claims (1)

Paprikapure 25-40% by weight, water 30-35%, sugar 20-26%, apple juice 4.5-10%, syrup 5.3-10%, citric acid 0.05-3%, pectin 0.15-1.5% by weight Paprika jam, characterized in that the composition by mixing.