KR20030084028A - Mumes-sweet persimmons jam and method for producing the same - Google Patents

Abstract

PURPOSE: Provided are japanese apricot-sweet persimmon jam and a method for producing the same. Particularly, the production method is characterized by adding a japanese apricot extract and optionally Schizandra chinensis BAILL., while manufacturing sweet persimmon jam. CONSTITUTION: Japanese apricot-sweet persimmon jam is characterized by containing 100 part by weight of a mixture of 5-50 wt.% of a japanese apricot extract and 50-95 wt.% of sweet persimmon, 30-60 part by weigh of sugar, and other side ingredients.

Description

Plum-sweet persimmon 쨈 and its manufacturing method {MUMES-SWEET PERSIMMONS JAM AND METHOD FOR PRODUCING THE SAME}

The present invention relates to silkworms processed from sweet persimmon and plum as raw materials. More specifically, the method relates to a method of producing a plum-sweet persimmon by mixing plum extract together in the manufacturing process of sweet persimmon, and relates to a plum-sweet persimmon, which may be added to Schisandra chinensis for various tastes.

Persimmon is an alkaline fruit that is rich in nutrition and contains about 11 to 15% of glucose, fructose and other sugars, and vitamin C contains 20 to 50 mg / 100 g, which is about 5 to 12 times the amount of apples. Of course, it is rich in vitamin A and contains a lot of tannic acid, which gives a bitter taste. In particular, tannins are known to play a role in lowering blood pressure without altering ECG, as well as pharmacological action that stops diarrhea or improves upset stomach. have. In particular, persimmon promotes contraction of the intestine and secretion of the intestine and is excellent in various adult diseases such as atherosclerosis, hypertension, hangover prevention, enuresis and chronic bronchitis. The sugar content is 13 to 14%, of which 6% glucose, 2-3% fructose and 5% fat sugar are used. The mature sweet persimmon is orange-yellow by the carotenoid pigment, and the redox activity, sulfate and iron absorption in vivo It is easy to prevent scurvy and prevent cancer.

As a method of using the components of such sweet persimmon has been studied to use them in the form of 쨈. Usually, the fruit is jellyed by adding sugar to the fruit or juice of fruit, and when the original form of the fruit is preserved, it is called preserve, and the concentrated fruit obtained by crushing the fruit by filtration is jelly. Anger is called jelly. On the other hand, as a processed fruit, puree is sterilized by removing seeds and skins from the fruit and concentrating them. In the production of such honey, fruits, such as apples, citrus fruits, peaches, apricots and strawberries, which contain pectin and organic acids in general, can be gelled by heat-concentrating by adding only sugar to make honey, jelly and freezers. Is possible. However, in the scheme of using sweet persimmon in the form of 쨈 sweet persimmon lacks the pectin, organic acids, sugars necessary for the production of fruit 단 had a disadvantage that the production of sweet persimmon itself is difficult.

Some manufacturing methods have been proposed to overcome these shortcomings and to use components of sweet persimmon. In Korean Patent Application No. 1994-0012166, sugar, glucose, starch syrup, oligosaccharides, sugars, sugars, sugars, oligosaccharides, and the like are added at a certain ratio to compensate for insufficient sugars. The method is presented. On the other hand, Korean Patent Application No. 1997-022720 describes a method of preparing sweet persimmon by using sugar and pectin, by concentrating the enrichment process for the purpose of long-term preservation, and concentrating three times, using sugar and pectin in an appropriate way. In addition, Korean Patent Application No. 1999-0065576 discloses a method for preparing sweet persimmon, by measuring the preference according to the type of sugar used for standardization, the amount of citric acid added, or the content of fresh fruit and dried fruit by dividing color, viscosity, and taste. A method for producing sweet persimmons with optimum palatability is proposed.

On the other hand, Korean Patent Application No. 2001-0058816 proposes a method for manufacturing low-molecular sugar using red seaweed rather than sweet persimmon as a way to reduce the amount of sugar used for the production of persimmon. In Korean Patent Application No. 1994-0020720, It is proposed to manufacture a single persimmon worm of the type.

On the other hand, plum is a weak alkaline food and contains a large amount of beneficial nutrients such as citric acid and minerals, making the blood of the human body weakly alkaline, and is known to perform blood circulation, tonic, interpolation, fatigue recovery, anti-aging, and sterilization. .

The ingredients of plum flesh are 90.1g water, 0.7g protein, 0.5g lipid, 7.6g sugar, 0.6g fiber, ash 0.5mg, calcium 12mg, phosphorus 14mg, iron 0.6mg, sodium 2mg, 90.4mg organic acid per 100g plum fruit. The composition of organic acids contained in plums differs depending on the variety, but as maturity progresses, malic acid decreases from 56-70% to 13-19%, and citric acid ranges from 23-36% to 76-82%. This increases. In addition, it contains trace amounts of tartaric acid, succinic acid and catechin acid.

Citric acid, which is contained in large amounts of plum, is known to act to break down the lactic acid, our body's fatigue substance, and release it out of our body. In addition, plum contains pyruvate, a substance known to enhance liver function, and contains a small amount of picric acid, which breaks down toxic substances accumulated in the human body.It is an effective food for preventing and treating food-related diseases such as food poisoning and stomach upset. Already widely known, the function of plum as an anti-cancer food has been highlighted, and research on this has been actively conducted. In addition, the plum contains catechin acid, which has a strong detoxification and bactericidal effect, and is known to increase intestinal bactericidal properties and prevent intestinal inflammation and abnormal fermentation.

In addition, Schisandra chinensis contains essential oils, essential oils, organic acids, vitamin C, iron, manganese, phosphorus, calcium, etc. Fatigue recovery, excitement control for the central nervous system, improving vision, lowering salts and cholesterol It is known that this is.

The present invention provides a silk using sweet plum and sweet persimmon containing beneficial ingredients to the human body, whereas the conventional sweet persimmon simply concentrates sugar and pectin by adding sugar and flesh to sweet persimmon, sweet persimmon by adding plum to sweet persimmon. To provide a plum-sweet persimmon combining the unique nutritional properties of plum.

Another object of the present invention is to provide a method for producing a char using plum and sweet persimmon.

Still another object of the present invention is to provide Schizandra chinensis-plum persimmon persimmon added with Schizandra chinensis with various flavors, and a method for producing the same.

The present invention is a plum-sweet persimmon, a mixture comprising 5-50% by weight of plum extract, 50-95% by weight sweet persimmon; 30-60 parts by weight per 100 parts by weight of the mixture; And a plum-sweet persimmon 쨈 comprising the subsidiary material and a manufacturing method thereof, a plum extract manufacturing step, the step of separating and crushing the persimmon flesh removing the peel and seeds from the sweet persimmon; Mixing the plum extract and sweet persimmon; And mixing the submaterial.

In the plum extract manufacturing process, the plum is manufactured by extract by a conventional manufacturing method. The plums used in the present invention may use common plums such as male plum, white pear, primrose, sleeve, yangcheong, jijangmae and the like, and there is no particular limitation on the variety. Plum fruit is preferably harvested from May to July, which is the general harvest time, and may be used for the berry, yellow plum, gold plum, white plum, etc. classified according to the harvest time and processing method of the plum. Wash the plums to dry the surface moisture in the shade to remove them and then store them in a container with sugar to extract the plum extract. Sugar and plums can be stored from 1: 1 to 1: 2 by weight. Sealing the container is preferably stored for 30 to 60 days to extract the plum extract, if the period is small there is a problem that the amount of the extract is small, if the period is exceeded the reabsorption of the plum extract will occur.

In the process of crushing and separating sweet persimmon pulp, the aged persimmon is selected as a raw material to wash and remove impurities, which are cut in multiple directions to remove seeds together with peeling and separate only the pulp. Next, the separated pulp is ground to 30-80 mesh. This grinding process can be done using a grinder or by hand.

In the compounding step and the post-treatment step, it is preferable to mix 50 to 95% by weight of sweet persimmon and 5 to 50% by weight of plum extract, and to add 30 to 60 parts by weight of sugar to 100 parts by weight of the mixture. If the amount of plum is excessive, the inherent taste of the plum is strong and can lose its function as 쨈. If the amount of sweet persimmon is too large, the nutrition and taste of the plum cannot be expected. About 2 parts by weight of citric acid and pectin are added thereto, concentrated, and cooled to complete a plum-sweet persimmon.

Schizandra may optionally be included to give the plum-sweet persimmon a variety of flavors. Schisandra chinensis is preferably included in the mixing process in the form of an extract. In the extract manufacturing process, the extract is produced by an ordinary production method. After washing Schisandra chinensis, dry the surface moisture in the shade to remove it, and then store it in a container with sugar to extract the extract. Sugar and Schisandra chinensis can be stored from 1: 1 to 1: 2 by weight. It is preferable to extract the extract by sealing the container for 30 to 60 days, and if the period is small, there is a problem that the amount of the extract is small, and if the period is exceeded, reabsorption of the extract occurs. Schizandra mixes 20 to 40 parts by weight with 100 parts of persimmon-plum extract mixture, and then fructose, pectin, citric acid and the like of the above process are added to the persimmon-plum-schisandra mixture.

Hereinafter, preferred embodiments of the present invention will be described in detail. The following description focuses on the parts necessary for understanding the present invention, but it should be noted that other parts are omitted within the scope of the present invention.

EXAMPLE

Example 1

The plums were washed to remove impurities, which were placed in a container with sugar in a weight ratio of 1: 1.5, and after extracting the plum extract for 55 days, the plum extract was extracted. 40% by weight of peeled and shredded persimmons, 40% by weight of plum extract, 20% by weight of starch syrup, 10% by weight of sugar, 1% by weight of pectin and citric acid are dissolved in hot water. Plum extract and syrup were mixed together. The mixture was concentrated using a concentrator, and after reaching 60 Brix, citric acid was added and concentrated by heating for about 20 minutes. The mixture was cooled to give the product.

Example 2

The plums were washed to remove impurities, which were placed in a container with sugar in a weight ratio of 1: 1.5, and after extracting the plum extract for 55 days, the plum extract was extracted. Schisandra was also extracted in the same way. 30% by weight of peeled and shredded persimmons, 20% by weight of plum extract, 20% by weight of Omija extract, 20% by weight of starch syrup, 8% by weight of sugar, 1% by weight of pectin and citric acid, and then pectin and sugar It was dissolved in hot water and mixed with sweet persimmon, plum extract, Schisandra chinensis extract and syrup. The mixture was concentrated using a concentrator, and after reaching 60 Brix, citric acid was added and concentrated by heating for about 20 minutes. The mixture was cooled to give the product.

Comparative Example 1

The plums were washed to remove impurities, which were placed in a container with sugar in a weight ratio of 1: 1.5, and after extracting the plum extract for 55 days, the plum extract was extracted. Peel and seed nuclei are removed and shredded persimmon 20% by weight, plum extract 48% by weight, starch syrup 20% by weight, sugar 10% by weight, pectin and citric acid are prepared by 1% by weight, respectively, pectin and sugar are dissolved in hot water, Plum extract and syrup were mixed together. The mixture was concentrated using a concentrator, and after reaching 60 Brix, citric acid was added and concentrated by heating for about 20 minutes. The mixture was cooled to give the product.

Comparative Example 2

The plums were washed to remove impurities, which were placed in a container with sugar in a weight ratio of 1: 1.5, and after extracting the plum extract for 55 days, the plum extract was extracted. 66% by weight of peeled and shredded persimmons, 66% by weight of plum extract, 2% by weight of syrup, 20% by weight of sugar, 10% by weight of sugar, 1% by weight of pectin and citric acid were dissolved in hot water. Plum extract and syrup were mixed together. The mixture was concentrated using a concentrator, and after reaching 60 Brix, citric acid was added and concentrated by heating for about 20 minutes. The mixture was cooled to give the product.

Sensory properties were evaluated for the manufactured products.

Remarks Chromaticity Viscosity flavor Example 1 3.51 4.02 4.26 Example 2 3.64 3.95 4.10 Comparative Example 1 3.40 3.50 2.20 Comparative Example 2 3.56 3.84 3.02

The sensory test on powder was divided into taste and powder drinking, and the taste was measured by selecting 10 male and female adults in their 30s and 50s and 20s in their 20s considering the age group. , 4 (good), 3 (usually), 2 (bad), 1 (very bad).

As described above in detail the specific parts of the present invention, for those skilled in the art, these specific descriptions are only preferred embodiments, which are not intended to limit the scope of the present invention. Will be obvious. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

According to the present invention, by producing sweets using plums having excellent functional action, the sweet persimmons, which were difficult to prepare due to the characteristics of the fruits, have been able to provide plum-sweet persimmons with high nutrients and unique taste. In addition, by extracting the Schizandra chinensis and selectively including the Schizandra chinensis, it provides a plum-sweet persimmon with the taste of Schizandra chinensis according to the taste and a manufacturing method thereof.

Claims (6)

For plum-sweet persimmon, A mixture comprising 5-50% by weight of plum aces, 50-95% by weight persimmon; 30-60 parts by weight per 100 parts by weight of the mixture; And Plum-sweet persimmons containing subsidiary materials iii. The plum-sweet persimmon paste of claim 1, further comprising 20 to 40 parts by weight of Schizandrae extract per 100 parts by weight of the mixture. 3. Plum-sweet persimmon according to claim 1 or 2, wherein the submaterial comprises citric acid and pectin. In the method of manufacturing plum-sweet persimmon ,, a) storing the sugar and the plum at 1: 1 to 1: 2 by weight, sealing the container and storing for 30 to 60 days to prepare a plum extract; b) removing the shells and seeds from the persimmons; c) mixing 5-50% by weight of the plum extract with 50-95% by weight of the peeled and dried sweet persimmons; and d) mixing 30-60 parts by weight of the mixture and 100 parts by weight of the mixture Plum-persimmon 쨈 manufacturing method comprising a. The method of claim 1, further comprising the step of mixing 20 to 40 parts by weight of Schisandra chinensis extract in 100 parts by weight of the mixture. 6. The method of claim 4 or 5, wherein the submaterial comprises citric acid and pectin.