KR20030012170A - Manufacturing Method for Pumpkin Jelly - Google Patents

Abstract

PURPOSE: A process for preparing a pumpkin jelly is provided, thereby preparing a functional food containing proteins, carbohydrates, inorganic matters and bioactive matters contained in a pumpkin. CONSTITUTION: The process for preparing a pumpkin jelly comprises the steps of: washing a pumpkin with water, removing the skin therefrom, cutting it, heating cut pieces at 85 to 95 deg. C for 1 to 3 hours, filtering them, and concentrating the filtrate at 75 to 85 deg. C to prepare a pumpkin extract; washing a pumpkin with water, removing seeds therefrom, heating it at 100 deg. C for 1 to 3 hours, and concentrating it to prepare a pumpkin concentrate; and mixing 75 to 82 wt.% of the pumpkin extract, 5 to 11 wt.% of the pumpkin concentrate, 10 to 11 wt.% of sugar, 1.4 to 1.8 wt.% of sorbitol, 0.2 to 0.5 wt.% of citric acid, and 1.0 to 1.5 wt.% of a jelly stabilizing agent(PG 10), inserting the mixture into a vessel, heating the mixture at 75 to 85 deg. C for 20 to 40 minutes, and cooling it to 10 deg. C or less to prepare a pumpkin jelly.

Description

Manufacturing Method for Pumpkin Jelly

The present invention relates to a method for preparing amber jelly. More specifically, it relates to a method for preparing pumpkin jelly by adding white sugar, sorbitol, citric acid and jelly stabilizer (PG-10) to the pumpkin extract and pumpkin concentrate.

Pumpkin is a crop native to tropical America, and it is a naturalized plant that has been widely cultivated all over the country since ancient times. It is about 5m long and grows with vines, but it is not a vine. Yellow flowers bloom in June-October and fruit ripens in September. The berries are large and have many varieties. The shape and color also vary depending on the variety, usually ripened in brick color, with many seeds, and the seeds are flat and the taste is high. Do. Pumpkin pulp is used for food and medicinal purposes. As it matures, it is rich in carotene, which is effective for anti-cancer, anti-oxidation, lipotoxicity, and stroke. Especially, it is used in postpartum edema, diuretic effect, neuralgia, and anti-inflammatory pain. Since it has nutrition and functionality at the same time, its development value is very high as a health food. Pumpkin seeds also contain about 0.5% Cucurbitin, an amino acid, high in acidic, neutral, and basic amino acids, as well as vitamin B, C, E and urease enzymes, and 34% oil. It is. The main components of pumpkin oil are linoleic acid, oleic acid, palmitic acid, and glycerin of stearic acid. Pumpkin seed emulsion has an antiparasitic effect of killing tapeworms, and its ingredient is reported as coucurbitin.

Pumpkin pulp has a diuretic effect and accelerates the excretion of sodium chloride and weak diarrhea, so eating too much flesh gives the skin a yellowish color. It is not harmful to health. By using these effects, pumpkin is used as an insect repellent to kill insects and roundworms, and is used by pregnant women and children, and pulp is used as a diuretic medication for kidney salts, epilepsy, and as a weak diarrhea. Pumpkin can also be eaten with juice or porridge.

Zucchini is also called Namdae, and zucchini is said to be warm in nature, sweet in taste, and return to rain, stomach, and heart.消炎, analgesic (鎭 痛), detoxification (解毒), insecticide (殺蟲), is known to have the effect of pneumonia (益 心 斂 肺). It is also known to stabilize nerves, treat edema, diuretic, postpartum care, and sputum. Especially, pumpkin contains 1.2g of protein per 100g of pumpkin, 8g of carbohydrate, 0.7g of mineral, and other trace ingredients such as calcium, iron, sodium, potassium, beta-carotene, thiamine, riboflavin, niacin, and ascorbic acid. As it is known to be a nutritionally excellent health food, it is being developed into various processed foods such as porridge, soup, and rice cake.

Meanwhile, the related art related to processed food using pumpkin is Korean Patent Laid-Open Publication No. 1993-11836 (method of preparing pumpkin tea and pumpkin drink using pumpkin concentrate), which enzymatically decomposes old pumpkin, decomposes the tissue of pumpkin, and concentrates it to a certain concentration. By adding honey, sugar, lactose, glucose and the like to the pumpkin concentrate obtained by the present invention relates to a method for producing a liquid concentrate extract or granulated pumpkin tea and pumpkin beverage. In addition, there is a Korean Patent Publication No. 1997-21278 (method of producing pumpkin liquor by yeast), but it relates to a method of filtering the supernatant by inoculating and fermenting strains by alcoholic fermentation of carbon source, Korean Patent Publication No. 1997-6476 Manufacturing method), but all of them have a different technical configuration from the present invention.

An object of the present invention is to provide a functional food by preparing pumpkin jelly using a pumpkin extract and a pumpkin concentrate as a protein, fiber, carbohydrates, minerals and bioactive substances contained in the pumpkin.

1 is a amber jelly manufacturing process of the present invention.

Pumpkin jelly manufacturing method of the present invention

The pumpkin was washed with water, peeled and peeled, and then cut into slices of pumpkin. Heated and extracted with pumpkin extract at 85-95 ℃ for 1-3 hours, juiced and filtered with filter cloth, then concentrated slowly at 75-85 ℃. Obtaining pumpkin extract,

Washing the pumpkin with water, removing the seeds inside the pumpkin, steaming for 1-3 hours with steam of 100 ℃ or more, and then gradually concentrated to obtain a pumpkin concentrate;

Add 10-11wt% per white, 1.4-1.8wt% citric acid, 0.2-0.5wt% citric acid, 1.0-1.5wt% jelly stabilizer (PG 10) to 75-82wt% of pumpkin extract and 5-11wt% of pumpkin extract After mixing, put in a container sterilized for 20-40 minutes at 75-85 ℃ and cooled to 10 ℃ or less to prepare a jelly.

In the step of obtaining the pumpkin extract and the pumpkin concentrate in the step of preparing the pumpkin extract and the pumpkin concentrate at various temperatures and times bar put the pumpkin pieces in purified water and heated to extract pumpkin extract for 1-3 hours at 85-95 ℃, After filtration and filtering with filter cloth, the pumpkin extract gradually concentrated at 75-85 ° C. and the seeds inside the pumpkin are removed and steamed for 1 to 3 hours with steam at 100 ° C. or higher, then concentrated slowly to concentrate the pumpkin concentrate in the present invention. Was the best at.

Pumpkin used in the present invention was cultivated in Hwacheon-gun, Gangwon-do and was provided by Hwacheon-gun Agricultural Technology Center.

Hereinafter, the present invention will be described by the following examples and test examples. However, these do not limit the scope of the present invention.

<Example 1>

Wash the pumpkin with water to peel the skin and add 6 times water to 1kg of sliced pumpkin cut to 5-6cm size, heat it at 90 ℃ for 2 hours, extract the pumpkin extract, filter it with filter cloth, and then filter it at 80 ℃. Concentrate slowly. When concentrated within a short time, the taste and flavor of the pumpkin is lost, so gradually concentrated to obtain a pumpkin extract 3ℓ.

In addition, wash a bucket of 1kg of pumpkin thoroughly with water, cut the stem of the top of the pumpkin about 10cm in diameter and make a lid. Open the lid and discard the seeds inside the pumpkin, steamed for 2 hours with steam at 100 ℃ and then slowly concentrated to prepare a pumpkin concentrate.

The temperature of the pumpkin extract (7.8Brix) 75.2wt% and pumpkin concentrate (38.7Brix) 10.5wt% in a water bath of 80 ~ 90 ℃ is kept constant. 10.9 wt% of white sugar, 1.7 wt% of sorbitol, 1.3 wt% of jelly stabilizer (PG-10) and 0.4 wt% of citric acid were added thereto and heated at 90 ° C. or lower. Sterilized for 30 minutes and cooled to below 10 ℃ to prepare a pumpkin jelly.

In the above jelly stabilizer (PG 10, manufactured by Nippon Iyo Food Co., Ltd.), 28 wt% locustbean gum, 15 wt% carrageenan, 10 wt% pectin, 9 wt% trisodium citrate, 4 wt% calcium lactate , Calcium chloride 2wt% and foodstuff 32wt%.

<Example 2>

Obtaining pumpkin extract and pumpkin concentrate in the same manner as in Example 1, 78.4w% of the pumpkin extract (7.8Brix) and 7.7w% of pumpkin concentrate (38.7Brix), 10.7w% per white, 1.6w% sorbitol, jelly stabilizer ( PG-10) 1.2w%, citric acid 0.4w% was added, heated at 90 ° C. or lower, zucchini flavor, etc. were added to the container, sterilized at 80 ° C. for 30 minutes and cooled at 10 ° C. or lower to prepare pumpkin jelly. .

<Example 3>

In the same manner as in Example 1, pumpkin extracts and pumpkin concentrates were obtained, and 80.4w% of pumpkin extracts (7.8Brix) and 5.0w% of pumpkin concentrates (38.7Brix) were 10.4w% per white, 1.6w% sorbitol, and PG-10. After adding 1.2w% and 0.3w% citric acid and heating at 90 ° C. or lower, zucchini scent was added to the container, sterilized at 80 ° C. for 30 minutes, and cooled at 10 ° C. or lower to prepare pumpkin jelly.

<Test Example 1>

The quality characteristics of the pumpkin jelly prepared by the addition of the pumpkin extract according to the method of removing the pumpkin peel and the pumpkin treatment during removal of the pumpkin jelly is shown in Table 1 below.

Table 1. Quality Characteristics of Pumpkin Jelly

Pumpkin Extract (%) Brix Hardness (g / cm ² ) Color Sensory test (1-5 scale method) L a b color incense flavor Synthesis 86.58 (7.5x peeled) 26.9 33019 9.78 -0.49 -1.27 3.3 3.3 3.3 3.3 86.58 (4.8BX with shell) 20.8 49005 14.15 -0.40 1.59 3.2 3.1 3.1 3.1

After peeling and diced pumpkin peel, the extracts were extracted and the quality characteristics of the jelly added with the juice extract after steaming without peeling the peel were investigated. Brix was high and showed high acceptability even in the sensory test, but the overall acceptability was not high as 3.3 and pumpkin concentrate was needed.

<Test Example 2>

The quality characteristics of the pumpkin jelly made by adding the pumpkin extract and the pumpkin concentrate according to the pumpkin treatment method as in Examples 1 to 3 are shown in Table 2 below.

Table 2. Quality Characteristics of Jelly Added with Pumpkin Extract and Concentrate

Pumpkin Extract (%) Brix Hardness (g / cm ² ) Color Sensory test (1-5) L a b color incense flavor Synthesis Example 1 30.5 51167 8.08 0.73 0.66 3.5 3.4 3.4 3.4 Example 2 28.1 58424 10.47 0.70 0.06 3.6 3.4 3.5 3.5 Example 3 27.2 62981 12.42 0.49 0.77 3.8 3.6 3.7 3.7

The brix of the jelly prepared by mixing the pumpkin extract and the concentrate was the highest in Example 1 with 30.5% added to the pumpkin concentrate, but the lowest in hardness, and the color was black as the pumpkin concentrate content increased. Although it was high, the overall preference of Example 3 added 5% of pumpkin extract to pumpkin extract 81.5% appeared to be the best.

According to the present invention, the pumpkin actives contained in the pumpkin are pumpkin extracts and pumpkin concentrates, which are mixed with white sugar, sorbitol, citric acid, and jelly stabilizers as other ingredients as main ingredients to prepare pumpkin jelly. A functional food containing can be provided.

Claims (3)

Wash the pumpkin with water, peel the peel and heat the sliced pumpkin, extract the pumpkin extract for 1-3 hours at 85-95 ℃, filter it with filter cloth, and then concentrate slowly at 75-85 ℃ to extract the pumpkin extract. Gaining steps, Washing the pumpkin with water, removing the seeds inside the pumpkin, steaming for 1-3 hours with steam of 100 ℃ or more, and then gradually concentrated to obtain a pumpkin concentrate; Add 10-11wt% per white, 1.4-1.8wt% citric acid, 0.2-0.5wt% citric acid, 1.0-1.5wt% jelly stabilizer (PG 10) to 75-82wt% of pumpkin extract and 5-11wt% of pumpkin extract After mixing, put in a container sterilized for 20-40 minutes at 75-85 ℃ and cooled to 10 ℃ or less to prepare a jelly jelly, characterized in that for producing jelly The method of claim 1, wherein the jelly stabilizer is glucombin gum 28wt%, carrageenan 15wt%, pectin 10wt%, trisodium citrate 9wt%, calcium lactate 4wt% and calcium chloride 2wt% comprising Pumpkin jelly prepared by the method of claim 1 or 2