KR20090038099A - Organic fruit jam containing black garlic - Google Patents

Abstract

Organic fruit jam containing black garlic is provided to enable a consumer to take S-allylcysteine, polyphenol and pigment glycoside of anthocyanin from the organic fruit jam by adding black garlic, pectin and organic sugar. Organic fruit jam containing black garlic comprises 7-10wt.pt. of black garlic, 0.5-1wt.pt. of pectin and 65-70wt.pt. of organic sugar on a basis of 100 parts of organic fruits. The organic fruits represent strawberry, apple, prune, grapes or blueberry. The organic jam contains 15-20wt.pt. of jelly on a basis of 100 parts of organic fruits. The jelly has 1-3mm of particle size. The organic fruits jam shows effects of preventing adult disease.

Description

Organic fruit jam Containing black garlic}

The present invention relates to an organic fruit jam containing black garlic, and more specifically, by preparing a gel by adding black garlic, pectin, and organic sugar to organic fruits such as strawberries, grapes and blueberries, a pigment glycoside of anthocyanin is contained. Organic fruits and black garlic containing a large amount of antioxidants, S-arylcysteine and polyphenols, provide a new taste and aroma while giving functionality to prevent various adult diseases. It's about organic fruit jam.

Generally, fruit jams that people enjoy eating on bread are made from fruits or berries such as strawberries, apples, peaches, grapes, blueberries, etc., so that people can choose according to their preferences. In the case, it is effective to stimulate appetite by the fresh fruit aroma and taste, but it does not contain enough antioxidants such as S-arylcysteine and polyphenol, which are beneficial to the human body. There was a problem.

On the other hand, as a food containing various nutrients, black garlic has 10 times higher sulfuric acid power to remove active oxygen than normal garlic, and has high SOD (Super Oxide Dismutase) content to remove harmful oxygen, and S-aryl cysteine and polyphenol It contains a large amount of cancer prevention, lowers cholesterol, and improves arteriosclerosis, which is much higher than that of garlic, and recently, black garlic is known to be excellent. However, despite its excellent advantages, it is still used in various fruits such as grapes and blueberries. Jam containing is not being developed.

Therefore, the present applicant researches and develops a well-being functional jam that is suitable for the taste of modern people seeking health and prevents adult diseases, and among them, Korean Patent Application No. 2007-10-82661 (2007. 08. 17) Jam and its manufacturing method has been applied, but in the case of the black garlic jam as described above to produce jam using only pure black garlic, unlike conventional fruit jams contain a large amount of S-aryl cysteine and polyphenols, cancer prevention, cholesterol It is a healthy well-being food that can prevent various diseases such as deterioration and improvement of arteriosclerosis, but in the case of modern people who have tamed the taste only with pure fruit jam, adults have the same tastes as those with growing black garlic jam. In the case of adolescents, there are some problems in which pure black garlic jam is not used to taste. It was.

Therefore, the present invention as a way to solve the above problems by adding a black garlic to organic fruits or berries, such as strawberries, grapes, blueberries, etc. by producing a functional jam, it is contained in black garlic without a particular objection to the use of black garlic The purpose of the present invention is to provide an organic fruit jam containing black garlic, characterized in that the antioxidant substance S-arylcysteine and polyphenols can be ingested to prevent various adult diseases.

According to a feature of the present invention for achieving the above object, the present invention is composed of 7 to 10 parts by weight of black garlic, 0.5 to 1 part by weight of pectin, 65 to 70 parts by weight of organic sugar with respect to 100 parts by weight of organic fruit or fruit The organic fruit jam containing the black garlic characterized by the solution to the problem.

The present invention having the above-described configuration by manufacturing a functional jam using organic fruits or berries and black garlic, such as strawberries, grapes, blueberries, fruit or berries such as strawberries, apples, peach, grapes, blueberries, etc. In the case of used fruit jams, the fruit flavor and taste of the fresh fruit have an appetizing effect, but the organic food jam containing the black garlic of the present invention can not satisfy the well-being as a modern food. Unlike jams, while ingesting the pigment glycosides of anthocyanin by organic fruit or fruit, the antioxidants contained in black garlic, S-arylcysteine and polyphenols can be ingested to prevent various adult diseases.

According to a feature of the present invention for solving the above problems, the organic fruit jam containing the black garlic of the present invention with respect to 100 parts by weight of organic fruits or berries such as strawberries, apples, peaches, grapes, blueberries, black garlic 7 to 10 It is characterized by consisting of parts by weight, 0.5 to 1 part by weight, 65 to 70 parts by weight of organic sugar.

Examples of the fruits or berries used in the present invention are preferably organic fruits or berries such as strawberries, apples, peaches, grapes, blueberries and the like. The organic fruit or fruit is rich in pigment glycosides, so that the body acts smoothly on the stomach, while the anti-inflammatory and bactericidal effect, and anthocyanin content that is effective in functions such as vision protection, it is characterized by activating the bioactive function.

In addition, the present invention is not necessarily limited to the organic fruits or berries limited as described above, according to the manufacturer's needs or consumer's needs may be prepared jams containing black garlic using the appropriate type of organic fruits or berries. have.

In the present invention, by adding black garlic to organic fruits or berries such as strawberries, apples, peaches, grapes, blueberries, and the like, the jam is precisely expressed in the case of using organic fruits such as strawberries, apples, and peaches. 'Organic fruit jam', and when using berries such as grapes and blueberries should be expressed as 'organic fruit jam containing black garlic', but for convenience of description of the present invention, all of the fruits or berries are not classified as 'black garlic' It is referred to collectively as 'organic fruit jam containing this.'

The black garlic used in the present invention is aged and fermented raw garlic at a constant temperature and humidity, the volatile components that cause garlic smell during the ripening process is reduced all people can eat without a sense of rejection, high fructose content and sour sweet taste S-allylcysteine and S-arylmercapto are antioxidants that inhibit free radicals and superoxide dismutase (SOD) to remove harmful oxygen. It contains a large amount of cysteine (S-allyl-mercapto-cysteine) and polyphenols, which can prevent various adult diseases.

The mixed amount of the black garlic is preferably mixed 7 to 10 parts by weight with respect to 100 parts by weight of organic fruit. When the blending amount of black garlic is less than 7 parts by weight, the blending amount of black garlic is small, and there is a possibility that the antioxidant power to inhibit free radicals and the SOD (Super Oxide Dismutase) content to remove harmful oxygen may be insufficient, and the blending amount of black garlic is 10 parts by weight. If exceeded, the jam may be degraded due to the lack of other mixtures.

Pectin used in the present invention is a substance present in a thin layer between cell membranes and fruits such as fruits and vegetables, and has a high degree of colloidal hygroscopicity, and in water, a hydrophilic colloidal solution is formed and its black viscosity is high in appearance. Gels organic fruit jams.

The mixed amount of the factin is preferably mixed 0.5 to 1 parts by weight of the factin with respect to 100 parts by weight of organic fruit. If the mixed amount of the pectin is less than 0.5 parts by weight, the jam may not gel properly due to the lack of the mixed amount of the pectin. If the mixed amount of the pectin exceeds 1 part by weight, the gel formed in the jam due to the excessive mixing amount of the pectin There is a fear that this function becomes hard and loses its function as jam.

The organic sugar used in the present invention is composed of calories and carbohydrates by damaging important minerals as general sugar is manufactured through refining and processing, whereas organic sugar is compressed and centrifuged without using purification and processing methods. It is an environmentally friendly food prepared by using environmentally friendly organic foods such as fiber, vitamins, calcium, sodium, and the like contained in sugar beet or sugar cane, and typically serves as a sweetener to be added during the production of jams.

The organic sugar is preferably mixed with 65 to 70 parts by weight of organic sugar, based on 100 parts by weight of organic fruit. If the amount of organic sugar is less than 65 parts by weight, the sweetness of the jam may not be properly due to the lack of the amount of organic sugar. If the amount of the organic sugar is more than 70 parts by weight, the amount of organic sugar is too high. There is a fear that the sweetness will be stronger and the functionality of the jam will be lowered due to the lack of other mixtures relative to organic sugar.

In the use of the organic sugar, for the convenience of use, in reality, sugar water dissolved in a ratio of 2 parts by weight of organic sugar is used in 1 part by volume of water, but moisture is evaporated in the manufacturing process of the jam. The component ratio is not particularly considered.

In addition, the present invention can use a jelly as needed, the jelly used in the present invention is a jelly processed natural fruit or fruit, a texture improver that allows you to feel a new taste of food by a unique texture chewy in the mouth Plays a role.

The jelly is preferably mixed with 15 to 20 parts by weight of jelly based on 100 parts by weight of organic fruit. If the amount of jelly is less than 15 parts by weight, the amount of jelly may be insufficient, and the texture may not be sufficient when chewed. If the amount of jelly is more than 20 parts by weight, the texture of the jelly may be relatively low. There is concern.

And in the present invention, the size of the jelly is preferably 1 ~ 3mm particles. If the size of the jelly particles is less than 1mm, the size of the particles is so small that the jam is too soft when the ingestion of the jam may reduce the texture of chewing in the mouth, and if the size of the particles exceeds 3mm, the size of the particles is too large There is a risk of chewy texture.

In addition, examples of the jelly used in the present invention include apple jelly, orange jelly, Nade coco (Natade coco) made from coconut and the like.

Hereinafter, the configuration of the present invention through the embodiment in detail as follows.

1. Preparation of Organic Fruit Jam Containing Black Garlic

(Example 1)

Organic fruit jam containing black garlic is mixed with 1,000g of strawberry and 70g of finely ground black garlic, 10g of pectin and 650g of organic sugar, and then concentrated for 40 minutes at 100 ℃, and the particle size is 1 ~ 3mm. Jam was prepared by adding 150 g de coco and stirring to disperse completely.

(Example 2)

The organic fruit jam containing black garlic was prepared by mixing 100 g of finely ground black garlic, 5 g of pectin, and 700 g of organic sugar, and then concentrating at 100 ° C. for 40 minutes using a strawberry and 1000 g of a grinder.

(Example 3)

Organic fruit jam containing black garlic is mixed with 1,000g of blueberries and 70g of finely crushed black garlic, 10g of pectin and 650g of organic sugar, and then concentrated at 100 ° C for 40 minutes. Jam was prepared by adding 200 g of Nad Coco and stirring to disperse completely.

(Example 4)

The organic fruit jam containing black garlic was prepared by mixing 100 g of finely crushed black garlic, 5 g of pectin, and 700 g of organic sugar, and then concentrating at 100 ° C. for 40 minutes using 1,000 g of blueberries and a grinder.

(Comparative Example 1)

Organic fruit jam was prepared in the same manner as in Example 1, but jam was prepared without mixing black garlic.

(Comparative Example 2)

Organic fruit jam was prepared in the same manner as in Example 2, but jam was prepared without mixing black garlic.

(Comparative Example 3)

Organic fruit jam was prepared in the same manner as in Example 3, but jam was prepared without mixing black garlic.

(Comparative Example 4)

Organic fruit jam was prepared in the same manner as in Example 4, but jam was prepared without mixing black garlic.

In the present invention, organic sugars used in Examples 1 to 4 and Comparative Examples 1 to 4 used sugar water mixed and dissolved at a ratio of 2 parts by volume of organic sugar to 1 part by volume of water for ease of use.

2. Polyphenol Content and Antioxidant Activity Test Method

end. Polyphenol Content Analysis

2 ml of 2% Na ₂ CO ₃ solution was added to 0.1 ml of the extract sample and left for 3 minutes. 0.1 ml of 50% Folin-Ciocalteu was added thereto, and the absorbance was measured at 720 mn after 3 minutes. The total phenol content (ug gallic acid equivalent / ml) was obtained by comparing the absorbance of each extract with the gallic acid calibration curve used as a standard.

I. Antioxidant Activity Measurement

Sulfation activity of garlic was determined by the electron donating ability or radical scavenging ability of garlic extract against the free radical DPPH (α, α-diphenyl-β-picrylhydrazyl) radical. 1 ml of 0.3 mM DPPH solution dissolved in 100% methanol and 2 ml of each garlic extract sample were added thereto, mixed well, and the absorbance was measured at 517 nm after 10 minutes. The experiment was conducted in the dark. The DPPH scavenging ability (electron donating ability, EDA) was expressed as a percentage of the difference between the large structure and absorbance at 517 nm divided by the large structure and absorbance.

EDA (%) = (1-ABS / Abc) × 100

Antioxidant capacity (units) = EDA (%) / 50% × dilution factor.

The results of measuring the content of the polyphenols and the antioxidant activity of the jams of Examples 1 to 4 and Comparative Examples 1 to 4 prepared according to the method described above are as shown in [Table 1].

ingredient Example Comparative example One 2 3 4 One 2 3 4 Polyphenol (%) 0.079 0.083 0.082 0.087 0.021 0.023 0.034 0.037 Antioxidant activity 45.9 50.6 47.1 51.5 14.5 15.7 17.4 18.5

According to the contents of Table 1, it can be seen that Examples 1 to 4 prepared by mixing black garlic are significantly higher in polyphenols and antioxidant components than Comparative Examples 1 to 4 prepared without mixing black garlic.

3. Sensory evaluation method for taste and texture

Jam prepared according to the method of 1 above, 5 male children, 5 female children, 5 adult males, 5 adult females, 5 male seniors, 5 female seniors to apply the jam directly to the bread and tasting, The taste and texture at the time of ingestion were evaluated by the sensory evaluation method. The evaluation criteria were 5 for a very good taste and texture, 4 for a slightly good taste and texture, 3 for a moderate taste and texture, and a slight taste and texture. In the case of bad 2, the taste and texture of very bad was evaluated by 1 person.

Evaluation item Example Comparative example One 2 3 4 One 2 3 4 Taste and texture ^{1 )} 5 4 5 4 3 3 3 3

Note 1) The evaluation score is an integer value obtained by dividing the sum by 30.

According to the contents of Table 2, in Examples 1 and 3 in the evaluation of the taste and texture, it was well evaluated by the soft chewing touch as the black garlic and Nanad coco were added to the jam, Examples 2 and 4 In addition, the taste and aroma were evaluated well even though Nad Coco was not added, whereas in Comparative Examples 1 to 4 without mixing black garlic, the sweetness was so strong that the taste and texture were inferior to those of Examples 1 to 4. Was evaluated.

As described above, the present invention has proved its superiority through the above embodiments, but the present invention is not necessarily limited only by the above configuration, and various substitutions may be made without departing from the technical spirit of the present technology. , Modifications and variations are possible.

Claims (4)

Organic fruit jam containing black garlic, characterized in that consisting of 7 to 10 parts by weight of black garlic, 0.5 to 1 parts by weight of pectin, and 65 to 70 parts by weight of organic sugar, based on 100 parts by weight of organic fruit or fruit. The method of claim 1, The organic fruit or fruit is an organic fruit jam containing black garlic, characterized in that using strawberries, apples, peaches, grapes, blueberries. The method according to claim 1 or 2, The jam is an organic fruit jam containing black garlic, characterized in that for mixing 15 to 20 parts by weight of jelly, based on 100 parts by weight of fruit. The method of claim 3, wherein The jelly is an organic fruit jam containing black garlic, characterized in that the particle size of 1 ~ 3mm.