KR20090111919A - Fresh-fruit containable fruit-jam method - Google Patents
Fresh-fruit containable fruit-jam method Download PDFInfo
- Publication number
- KR20090111919A KR20090111919A KR1020080037534A KR20080037534A KR20090111919A KR 20090111919 A KR20090111919 A KR 20090111919A KR 1020080037534 A KR1020080037534 A KR 1020080037534A KR 20080037534 A KR20080037534 A KR 20080037534A KR 20090111919 A KR20090111919 A KR 20090111919A
- Authority
- KR
- South Korea
- Prior art keywords
- fruit
- fresh
- jam
- extract
- fresh fruit
- Prior art date
Links
- 235000021022 fresh fruits Nutrition 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims abstract description 50
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 138
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000002156 mixing Methods 0.000 claims abstract description 24
- 238000005406 washing Methods 0.000 claims abstract description 20
- 238000003756 stirring Methods 0.000 claims abstract description 19
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 10
- 239000000052 vinegar Substances 0.000 claims abstract description 10
- 238000007598 dipping method Methods 0.000 claims abstract 3
- 229920002472 Starch Polymers 0.000 claims description 40
- 235000019698 starch Nutrition 0.000 claims description 40
- 239000008107 starch Substances 0.000 claims description 40
- 239000002023 wood Substances 0.000 claims description 32
- 230000008569 process Effects 0.000 claims description 26
- 244000018633 Prunus armeniaca Species 0.000 claims description 17
- 235000009827 Prunus armeniaca Nutrition 0.000 claims description 17
- 238000004519 manufacturing process Methods 0.000 claims description 17
- 241000220225 Malus Species 0.000 claims description 15
- 238000005520 cutting process Methods 0.000 claims description 15
- 238000012216 screening Methods 0.000 claims description 15
- 235000000346 sugar Nutrition 0.000 claims description 12
- 206010052428 Wound Diseases 0.000 claims description 11
- 208000027418 Wounds and injury Diseases 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 241000258957 Asteroidea Species 0.000 claims description 8
- 238000000576 coating method Methods 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 6
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 5
- 239000011248 coating agent Substances 0.000 claims description 5
- 244000298697 Actinidia deliciosa Species 0.000 claims description 4
- 244000099147 Ananas comosus Species 0.000 claims description 4
- 235000007119 Ananas comosus Nutrition 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 240000005979 Hordeum vulgare Species 0.000 claims description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 3
- 235000011430 Malus pumila Nutrition 0.000 claims description 3
- 235000015103 Malus silvestris Nutrition 0.000 claims description 3
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims description 3
- 229910052709 silver Inorganic materials 0.000 claims description 3
- 239000004332 silver Substances 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims 1
- 235000012333 Vitis X labruscana Nutrition 0.000 claims 1
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 235000014787 Vitis vinifera Nutrition 0.000 claims 1
- 238000009835 boiling Methods 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 6
- 241000206671 Gelidium amansii Species 0.000 abstract 7
- 238000001035 drying Methods 0.000 abstract 2
- 239000007788 liquid Substances 0.000 abstract 2
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 235000021016 apples Nutrition 0.000 description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- 238000012360 testing method Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 6
- 230000009467 reduction Effects 0.000 description 6
- 235000011511 Diospyros Nutrition 0.000 description 5
- 235000009434 Actinidia chinensis Nutrition 0.000 description 4
- 244000236655 Diospyros kaki Species 0.000 description 4
- 241000219094 Vitaceae Species 0.000 description 4
- 230000002411 adverse Effects 0.000 description 4
- 235000003599 food sweetener Nutrition 0.000 description 4
- 235000021021 grapes Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 235000012907 honey Nutrition 0.000 description 4
- 239000003765 sweetening agent Substances 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 3
- 238000007429 general method Methods 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000001522 artemisia absinthium l. herb extract Substances 0.000 description 2
- 238000009924 canning Methods 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- GRVDJDISBSALJP-UHFFFAOYSA-N methyloxidanyl Chemical group [O]C GRVDJDISBSALJP-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 108020004410 pectinesterase Proteins 0.000 description 2
- 229940119569 wormwood extract Drugs 0.000 description 2
- IBXNCJKFFQIKKY-UHFFFAOYSA-N 1-pentyne Chemical compound CCCC#C IBXNCJKFFQIKKY-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000175448 Citrus madurensis Species 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 241000723267 Diospyros Species 0.000 description 1
- 235000017317 Fortunella Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241000581835 Monodora junodii Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 description 1
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 description 1
- 241000271567 Struthioniformes Species 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 150000004702 methyl esters Chemical class 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 229940092385 radish extract Drugs 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
본 발명은 과일과 우뭇가사리를 세척 및 선별한 후 흠집이나 상처가 난 부위를 제거한 다음 과일은 외부껍질을 탈피하고 탈피된 과일을 절단한 후 가열하며, 우뭇가사리는 열수추출방법으로 우뭇가사리 추출액을 추출하고 흠집이나 상처가 나지 않은 생과일의 외면에 우뭇가사리 추출액을 코딩한 후 상기의 가열된 과일에 우뭇가사리 추출액이 코팅된 생과일을 혼합하고 교반한 후 급속냉각함으로써, The present invention removes the scratches or wounds after washing and screening the fruit and wood starch, and then the fruit peels off the outer shell and cut the peeled fruit and heats, the wood starch extract the wood starch extract by hot water extraction method and scratches By coding the wood starch extract on the outer surface of the fresh fruit that is not damaged or wound, and then mixing the fresh fruit coated with the wood starch extract to the heated fruit, stirring and rapidly cooling
과일잼에 생과일이 포함되어 있어 생과일의 고유한 맛, 향 및 질감을 가짐에 따라 식감이 향상되고, 생과일에 우뭇가사리 추출액이 코팅되어 있어 외부환경에 인해 변질 및 영양성분의 파괴없이 소비자가 섭취할 수 있을 뿐만 아니라 높은 칼로리를 지닌 설탕 및 꿀과 같은 감미료를 첨가하지 않아 건강에 악영향을 미치지않는 생과일을 포함하고 있는 과일잼의 제조방법에 관한 것이다.Fresh fruit is included in the fruit jam, which improves the texture by having the unique taste, aroma, and texture of the fresh fruit, and it is coated with fresh starfish extract so that it can be consumed by consumers without destroying deterioration and nutrients due to the external environment. In addition, the present invention relates to a method of preparing fruit jams containing raw fruits that do not adversely affect health by adding sweeteners such as sugar and honey having high calories.
잼은 기원전부터 만들었다고 추정하는데, 그 당시에는 잼을 위한 감미료로 꿀이나 엿을 사용한 것 같다. 최초의 기록은 BC 320년경 알렉산더 대왕이 인도를 정복하고 돌아갈 때 유럽에 설탕을 가져가 이 소량의 설탕을 사용하여 잼을 만들어 왕후(王侯)나 귀족이 소중하게 먹었다고 한다. 설탕을 자유로이 사용할 수 있게 되면서 북유럽은 추운 곳인 관계로 과일이 귀했으므로 겨울을 위한 저장식품으로서 가정에서 잼을 만들게 되었는데, 나중에 병조림법과 통조림법이 개발됨에 따라 기업화와 상품화가 되었으며, 그에 따라 다양한 재료를 이용한 잼을 연구개발하고 있는 실정이다.The jam is presumed to have been made from BC, and it seems that at that time honey or syrup was used as a sweetener for jam. The first record is that around 320 BC, when Alexander the Great conquered India, he brought sugar to Europe and made a small amount of sugar to make jam, which was eaten by the queen or noble. With the free use of sugar, Nordic was a cold place and fruit was so precious that it made jams at home as a preservation food for the winter. Later, with the development of canning and canning, it was commercialized and commercialized. The situation is researching and developing used jam.
대표적인 예로, 대한민국등록특허 10-0330120호(저당성 과실 잼 및 그 제조방법)은 과실류로 제조하는 과실잼의 제조방법에 있어서, 상기 과실류에 함유된 펙틴에스터라아제 또는 상기 과실류에 자몽, 금귤의 과피, 레몬, 오렌지, 토마토, 방울 토마토 중에서 선택된 어느 하나 이상의 과실에서 추출된 펙틴에스터라아제를As a representative example, the Republic of Korea Patent No. 10-0330120 (low sugar fruit jam and its manufacturing method) in the fruit jam manufacturing method of the fruit, the pectin esterase contained in the fruit or grapefruit, kumquat in the fruit Pectin esterase extracted from any one or more of the fruit, lemon, orange, tomato, cherry tomatoes
200 유닛(unit)/과실펄프 400g 혼합하고 50∼55℃에서 가열하여 상기 펙틴의 메틸에스테르를 탈에스테르화하여 저메톡실펙틴화하는 단계 및 상기 단계의 저메톡실펙틴화된 과실류에 20 중량%의 설탕을 가하고, 가교제인 칼슘 0.7 중량% 및 구연산 0.25 중량%를 혼합하는 단계를 포함하는 잼의 제조방법에 관한 것이다.200 unit / 400 g fruit pulp is mixed and heated at 50-55 ° C. to de-esterify the methyl ester of pectin to lower methoxyl pectinization and 20% by weight of sugar in the low methoxyl pectinized fruit of the step. It is added to, and relates to a method for producing a jam comprising the step of mixing 0.7% by weight of calcium cross-linking agent and 0.25% by weight citric acid.
그리고 대한민국공개특허 10-2003-0084028호(매실-단감 쨈 및 그 제조방법)은 매실-단감쨈에 있어서, a) 설탕과 매실은 중량으로 1:1에서 1:2로 저장하고, 용기를 밀봉하여 30일에서 60일 동안 저장하여 매실엑기스를 제조하는 단계; b) 단감에서 껍질과 씨를 제거하는 단계; c) 상기 매실엑기스 5~50 중량 % 와 상기 껍질과 씨가 제거된 단감 50~95중량% 를 혼합하는 단계;및 d) 상기 혼합물 100중량부에 당 30~60중량부 및 부재료를 혼합하는 과정을 포함하는 매실-단감 쨈 제조방법에 관한 것이다.And the Republic of Korea Patent Publication No. 10-2003-0084028 (plum-sweet persimmon 쨈 and manufacturing method thereof) is a plum-sweet persimmon, a) sugar and plum are stored in a weight of 1: 1 to 1: 2 by weight, sealing the container To store for 30 to 60 days to prepare a plum extract; b) removing the shells and seeds from the persimmons; c) mixing 5 to 50% by weight of the plum extract and 50 to 95% by weight of the dried persimmon from which the husks and seeds have been removed; and d) mixing 30 to 60 parts by weight and submaterials per 100 parts by weight of the mixture. It relates to a plum-sweet persimmon 쨈 manufacturing method comprising a.
그러나, 상기와 같은 일반적인 과실잼의 제조방법으로 제조된 잼은 과일을 고온(100℃이상)의 직화열로 가열하는 과정에서 과일에 본연의 맛, 향, 질감뿐만 아니라 과일이 가지고 있는 영양성분이 파괴될 우려가 있고, 과실에 부족한 당도를 보충하기 위해서 칼로리가 높은 설탕을 첨가함으로 건강에 악영향을 미칠 우려가 있다.However, the jam prepared by the above-described method for preparing fruit jam is not only the natural taste, aroma, texture, but also the nutrients of the fruit in the process of heating the fruit by direct heat of high temperature (over 100 ° C). There is a risk of destruction, and by adding sugars with high calories in order to make up for the insufficient sugar in fruit, there is a risk of adverse health.
상기와 같은 실정 및 우려를 해결하고자 발명한 것으로,Invented to solve the above situation and concern,
본 발명은 과일과 우뭇가사리를 세척 및 선별한 후 흠집이나 상처가 난 부위를 제거한 다음 과일은 외부껍질을 탈피하고 탈피된 과일을 절단한 후 가열하며, 우뭇가사리는 열수추출방법으로 우뭇가사리 추출액을 추출하고 흠집이나 상처가 나지 않은 생과일의 외면에 우뭇가사리 추출액을 코딩한 후 상기의 가열된 과일에 우뭇가사리 추출액이 코팅된 생과일을 혼합하고 교반한 후 급속냉각함으로써, The present invention removes the scratches or wounds after washing and screening the fruit and wood starch, and then the fruit peels off the outer shell and cut the peeled fruit and heats, the wood starch extract the wood starch extract by hot water extraction method and scratches By coding the wood starch extract on the outer surface of the fresh fruit that is not damaged or wound, and then mixing the fresh fruit coated with the wood starch extract to the heated fruit, stirring and rapidly cooling
과일잼에 생과일이 포함되어 있어 생과일의 고유한 맛, 향 및 질감을 가짐에 따라 식감이 향상되고, 생과일에 우뭇가사리 추출액이 코팅되어 있어 외부환경에 인해 변질 및 영양성분의 파괴없이 소비자가 섭취할 수 있을 뿐만 아니라 높은 칼로리를 지닌 설탕 및 꿀과 같은 감미료를 첨가하지 않아 건강에 악영향을 미치지않는 생과일을 포함하고 있는 과일잼의 제조방법을 제공하는데 그 목적이 있다. Fresh fruit is included in the fruit jam, which improves the texture by having the unique taste, aroma, and texture of the fresh fruit, and it is coated with fresh starfish extract so that it can be consumed by consumers without destroying deterioration and nutrients due to the external environment. In addition, the purpose of the present invention is to provide a method of preparing fruit jams containing raw fruits that do not adversely affect health by adding sweeteners such as sugar and honey having high calories.
상기와 같은 목적을 달성하기 위한 본 발명에 따라 생과일을 포함하고 있는 과일잼의 제조방법은,According to the present invention for achieving the above object, a method of producing a fruit jam containing raw fruit,
과일을 세척하고 선별한 후 제거하는 세척, 선별 및 제거공정(제1공정)과; 상기 제1공정에서 세척하고 선별한 후 제거된 과일의 외부껍질을 탈피하는 탈피공정(제2공정)과; 상기 제2공정에서 외부껍질이 탈피된 과일을 커트용 칼날을 이용하 여 절단하는 절단공정(제3공정)과; 상기 제3공정에서 절단된 과일을 열·압력교반기에서 저온감압상태로 교반하면서 가열하는 가열공정(제4공정)과; 상기 제1공정에서 세척, 선별 및 제거된 우뭇가사리를 열수추출방법으로 추출하는 우뭇가사리 추출공정(제5공정)과; 상기 제1공정에서 흠집이나 상처가 나지않은 생과일에 상기 제5공정에서 추출된 우뭇가사리 추출액을 코팅하는 코팅공정(제6공정)과; 상기 제3공정에서 가열된 과일에 상기 제6공정에서 우뭇가시 추출액이 코팅된 생과일을 혼합한 후 교반하는 혼합 및 교반공정(제7공정)과; 상기 제7공정에서 가열된 과일에 우뭇가시 추출액이 코팅된 생과일을 혼합하고 교반한 후 급속냉각하는 급속냉각공정(제8공정)으로 이루어진 것을 특징으로 한다.Washing, sorting and removing (first step) of washing and sorting and removing the fruit; A peeling step (second step) of peeling off the outer shell of the removed fruit after washing and screening in the first step; A cutting step (third step) of cutting the fruit peeled off the outer shell using the cutting blade in the second step; A heating step (fourth step) of heating the fruit cut in the third step with stirring at a low-temperature reduced state in a heat / pressure stirrer; A steppe extract extraction step (step 5) of extracting the steppe fern washed, screened and removed in the first step by a hot water extraction method; A coating step (sixth step) of coating the starch extract extracted in the fifth step on the fresh fruit which is not damaged or scratched in the first step; A mixing and stirring step (seventh step) of mixing the fruit heated in the third step with the fresh fruit coated with the barley thorn extract in the sixth step and then stirring the fruit; It is characterized in that it consists of a rapid cooling step (eighth step) of mixing and stirring fresh fruit coated with the barley thorn extract in the fruit heated in the seventh step and then rapidly cooling.
본 발명에 의한 생과일을 포함하고 있는 과일잼의 제조방법은,Method for producing a fruit jam containing raw fruit according to the present invention,
일반적으로 제조되는 잼의 제조방법에서 100℃이상의 직화열로 과일을 가열하는 과정이 아닌 저온에서 과일을 가열된 과일의 고유한 맛, 향 , 질감을 가짐에 따라 식감이 향상할 수 있을 뿐만 아니라 높은 칼로리를 지닌 설탕, 및 꿀과 같은 감미료를 첨가하지 않아 건강에 악영향을 주지않는다.In the process of producing jams, not only the process of heating the fruit with direct heat above 100 ℃, but also having the inherent taste, aroma, and texture of the fruit heated at low temperature, the texture can be improved as well as high. The addition of sugary calories and sweeteners such as honey does not adversely affect health.
또한, 생과일이 우뭇가사리 추출액이 코팅되어 있어, 생과일이 외부환경에 인해 변질 및 영양성분의 파괴없이 소비자가 섭취할 수 있을 뿐만 아니라 생과일의 고유한 맛, 향 및 질감을 가짐으로 식감이 향상될 수 있다.In addition, the raw fruit is coated with the extract, so that the fresh fruit can be consumed by consumers without deterioration and destruction of nutrients due to the external environment, and the texture can be improved by having the unique taste, aroma and texture of the fresh fruit. .
이하, 첨부된 도면에 의거 본 발명의 구성을 상세히 설명하면 다음과 같다.Hereinafter, the configuration of the present invention in detail based on the accompanying drawings.
도 1은 본 발명에 따른 생과일을 포함하고 있는 과일잼 제조방법을 개략적으로 도시한 공정흐름도이다.1 is a process flow diagram schematically showing a fruit jam manufacturing method including a fresh fruit according to the present invention.
상기의 제조공정을 더욱 상세하게 설명하면 다음과 같다.The above manufacturing process will be described in more detail as follows.
1. 세척, 선별 및 제거공정(제1공정)1. Washing, sorting and removing process (1st step)
과일, 우뭇가사리를 세척하고 선별한 후 제거하는 공정으로,In the process of washing, sorting and removing fruit and starfish,
과일, 우뭇가사리를 식초물이나 은나노수에 세척하고, 선별한 후 흠집이나 상처가 난 부위를 제거한다.Fruits and loaves are washed in vinegar or silver nano water, and then screened and removed for scratches or cuts.
이때, 사용되는 과일은 사과, 파인애플, 살구, 포도, 키위 중 어느 하나를 선택하거나 이중 둘 이상 혼합하는 것을 특징으로 한다.At this time, the fruit used is selected from any one of apples, pineapples, apricots, grapes, kiwi or mixed two or more of them.
사과, 파인애플, 살구, 포도, 키위를 사용하는 것은 다른 과일에 비해 수분함량이 높아 저장성이 떨어져 장기간 저장하기가 힘든 과일이기 때문이다.Apples, pineapples, apricots, grapes, and kiwis are used because they are more difficult to store for long periods of time because they have higher moisture content than other fruits.
또한, 상기에서 세척과정에서 사용되는 식초물과 은나노수는 과일의 표면에 있는 이물질을 제거할 뿐만 아니라 잔존하는 미생물을 살균하기 위함이다.In addition, the vinegar and silver nano water used in the washing process is not only to remove foreign substances on the surface of the fruit but also to sterilize the remaining microorganisms.
바람직하게는 식초물을 사용하고, 사용되는 식초물은 식초에 물을 혼합하여 이루어진 것으로, 식초물의 산도는 pH 4~6이다.Preferably vinegar is used, the vinegar used is made by mixing water with vinegar, the acidity of the vinegar is pH 4-6.
2. 탈피공정(제2공정)2. Stripping process (second process)
세척하고 선별한 후 제거된 과일의 외부껍질을 탈피하는 공정으로,After washing and screening, peeling the outer shell of the removed fruit,
상기 제1공정에서 세척하고 선별한 후 흠집이나 상처가 난 부위 제거된 과일의 외부껍질을 탈피하는데, 사과와 파인애플은 커트용 칼날을 이용하여 외부껍질을 제거하고, 살구, 포도 및 키위는 고온(80~100℃)의 물에 3~10초 동안 침지시킨 후 커트용 칼날을 이용하여 외부껍질을 제거한다.After washing and screening in the first step, the outer shell of the fruit removed from the scratches or wounds is removed, and the apples and pineapples are removed using a cutting blade, and the apricots, grapes and kiwi are hot ( After soaking in water of 80 ~ 100 ℃ for 3 ~ 10 seconds, remove the outer shell using the cutting blade.
특히, 고온의 물에 살구, 포도 및 키위를 침지시킨 후 외부껍질을 제거하는 것은 삼투압현상을 이용하여 고온의 물이 껍질을 침투한 후 외부껍질과 내부과육 사이에 수막을 형성함으로써 외부껍질을 탈피하기가 용이하기 위함이다.In particular, removing the outer shell after immersing apricots, grapes and kiwi in hot water is to remove the outer shell by forming a water film between the outer shell and the inner flesh after the hot water penetrates the shell using an osmotic phenomenon. To be easy to do.
3. 절단공정(제3공정)3. Cutting process (3rd process)
외부껍질이 탈피된 과일을 절단하는 공정으로,In the process of cutting the fruit peeled outer shell,
상기 제2공정에서 외부껍질이 탈피된 과일을 커트용 칼날을 이용하여 얇게 절단한다.In the second step, the outer peeled fruit is thinly cut using a cutting blade.
이때, 커트용 칼날을 이용하여 얇게 절단된 과일을 슬라이스(slice) 과일이라 한다.At this time, the fruit thinly cut using the cutting blade is called a slice (slice) fruit.
이때, 슬라이스 과일의 두께는 2~5mm인 것을 특징으로 한다.At this time, the thickness of the sliced fruit is characterized in that 2 ~ 5mm.
슬라이스 과일의 두께가 2~5mm인 것은 일반적인 가열하는 방법과 달리 본 발명의 가열공정의 특성인 저온에서 슬라이스 과일을 가열하기 위함이다.The thickness of the sliced fruit is 2 to 5 mm, in order to heat the sliced fruit at a low temperature, which is a characteristic of the heating process of the present invention, unlike a general heating method.
4. 가열공정(제4공정)4. Heating process (4th process)
슬라이스 과일을 가열하는 가열공정으로,In the heating process for heating the sliced fruit,
상기 제3공정에서 슬라이스 과일을 열·압력교반기에서 저온감압상태로 교반하면서 가열한다.In the third step, the sliced fruit is heated while stirring in a low pressure reduced state in a heat / pressure stirrer.
이때, 사용되는 열·압력교반기는 60~80℃, 350~650torr, 100~300rpm 인 것을 특징으로 한다.At this time, the heat and pressure stirrer used is characterized in that 60 ~ 80 ℃, 350 ~ 650torr, 100 ~ 300rpm.
60~80℃, 350~650torr, 100~300rpm에서 교반하는 것은 슬라이스 과일에 열을 가할시 과일의 끓는점을 낮추어 과일에 가하는 열을 최소화하여 과일에 잔존하는 영양성분의 파괴 및 소요되는 열에너지의 소모를 최소화할 뿐만 아니라 슬라이스 과일을 일정하게 교반함에 따라 슬라이스 과일에 일정하게 열이 가해져 균등하게 슬라이스 과일을 가열하기 위함이다.Stirring at 60 ~ 80 ℃, 350 ~ 650torr, 100 ~ 300rpm lowers the boiling point of the fruit when heat is applied to the sliced fruit, minimizing the heat applied to the fruit, destroying the nutrients remaining in the fruit and consuming heat energy. In addition to minimizing and stirring the sliced fruit constantly, the sliced fruit is uniformly heated to uniformly heat the sliced fruit.
상기, 과일의 끓는 점을 낮추어지는 것은 이상기체 방정식에 의거한 것이며, 하기의 화학식 1에서 알 수 있다.Lowering the boiling point of the fruit is based on the ideal gas equation, it can be seen in the following formula (1).
(P:압력, V:부피, n:기체의 몰수, R:기체상수, T:절대온도) (P: pressure, V: volume, n: number of moles of gas, R: gas constant, T: absolute temperature)
상기의 화학식1을 통해 알 수 있듯이, 물(이하 수분이라고 함, H20)은 1기압(760torr)일때 100℃에서 끓지만, 1기압 미만의 압력에서는 100℃미만의 온도에서 끓는다.As can be seen from the above formula (1), water (hereinafter referred to as water, H 2 0) boils at 100 ℃ at 1 atm (760torr), but at a temperature of less than 100 ℃ at a pressure of less than 1 atm.
본 발명의 열·압력교반기는 내부의 압력을 1기압보다 감압하여 과일의 내부 에 존재하는 수분의 끓는점을 낮아짐에 따라 수분의 끓는점인 100℃보다 낮은 온도에서도 과일의 내부에 잔존하는 수분이 끓는다.The heat / pressure stirrer of the present invention reduces the boiling point of the water present inside the fruit by reducing the internal pressure to less than 1 atm so that the water remaining inside the fruit boils even at a temperature lower than 100 ° C., which is the boiling point of the water. .
그리고 과일의 내부에 잔존하는 수분이 끓어 과일의 조직을 부서지며, 부서진 과일의 조직을 용이하게 부수기 위해서 교반을 한다.And the moisture remaining inside the fruit boils, breaks the organization of the fruit, stirring to easily break the organization of the broken fruit.
이때, 조직이 부서진 과일의 당도가 65~75Bbrix일 때까지 저온감압상태로 가열하는 것을 특징으로 한다.At this time, the tissue is characterized in that it is heated to a low temperature reduced pressure until the sugar content of the broken fruit is 65 ~ 75Bbrix.
5. 우뭇가사리 추출공정(제5공정)5. Extraction of wood starfish (5th process)
우뭇가사리를 분쇄기를 이용하여 분쇄한 후 열수추출방법으로 추출하는 공정으로,It is a process of crushing wood starfish using a crusher and then extracting it by hot water extraction method.
상기 제1공정에서 세척하고, 선별한 후 흠집이나 상처가 난 부위를 제거한 우뭇가사리를 분쇄기를 이용하여 50~100mesh로 분쇄하고, 물에 분쇄된 우뭇가사리를 중량대비 1:0.5~0.6으로 혼합한 후 120~150℃의 열을 1~3시간 가한 후 여과포를 이용하여 분쇄된 우뭇가사리를 제거하고, 120~150℃의 열을 1~3시간을 다시 가하여 잔존하는 수분을 제거한다.After washing in the first step, screening and removing the scratches or scratched spots pulverized with 50 ~ 100mesh using a pulverizer, mixed with the ground crushed in the water 1: 0.5 ~ 0.6 by weight 120 After the heat of ˜150 ° C. is added for 1 to 3 hours, the crushed wood starch is removed using a filter cloth, and the remaining water is removed by adding the heat of 120 to 150 ° C. for 1 to 3 hours.
이때, 열수추출방법으로 추출된 우뭇가사리 추출액의 고형분 함량은 80~90중량%인 것을 특징으로 한다.At this time, the solids content of the wood starch extract extracted by the hot water extraction method is characterized in that 80 ~ 90% by weight.
수분이 제거된 우뭇가사리 추출액의 고형분 함량이 80~90중량%인 것은 120~150℃의 고온에서 유동성이 있는 액체상태를 유지하고 있지만, 온도가 낮아질수록 유동성이 상실한 고체상태로 충분히 변형하기 위함이다.The solid content of 80-90% by weight of the dehydrated wood starch extract is to maintain a fluid state of liquidity at a high temperature of 120 ~ 150 ℃, but to sufficiently deform into a solid state of loss of fluidity as the temperature is lowered.
6. 코팅공정(제6공정)6. Coating process (6th process)
흠집이나 상처가 나지 않은 과일을 우뭇가사리 추출액에 반복적으로 침지시켜 코팅하는 공정으로,In the process of repeatedly immersing the fruit without scratches or scratches in the wood starch extract, coating
상기 제1공정에서 세척하고, 선별한 후 흠집이나 상처가 나지 않은 생과일을 상기 제5공정에서 추출된 우뭇가사리 추출액에 침지시키고 건져내어 건조하는 것을 3~6회 반복하여, 생과일의 외면에 우뭇가사리 추출액을 코팅한다.After washing and screening in the first step, the fresh fruit which is not scratched or wounded is immersed in the root starch extract extracted in the fifth step, and then dried and dried, and the root starch extract on the outer surface of the fresh fruit is repeated. Coating.
이때, 생과일의 외면에 코팅된 우뭇가사리 추출액의 두께는 3~6㎜인 것을 특징으로 한다.At this time, the thickness of the pellets coated on the outer surface of the fresh fruit is characterized in that 3 ~ 6mm.
7. 혼합 및 교반공정(제7공정)7. Mixing and stirring process (7th process)
가열된 과일에 우뭇가사리 추출액이 코팅된 생과일을 혼합한 후 교반하는 공정으로,In the process of mixing the heated fruit coated fresh fruit coated with fruit and stirred,
상기 제3공정에서 저온감압으로 가열된 과일에 상기 제6공정에서 우뭇가사리 추출액이 코팅된 생과일을 혼합한 후 50~100rpm의 교반기에서 3~6분간 교반한다.After mixing the fresh fruit coated with the starfish extract in the sixth step to the fruit heated at a low pressure reduction in the third step and stirred for 3 to 6 minutes in a stirrer of 50 ~ 100rpm.
이때, 저온감압으로 가열된 과일에 우뭇가사리 추출액이 코팅된 생과일의 혼합비는 중량대비 1:0.4~0.6인 것을 특징으로 한다.At this time, the mixing ratio of fresh fruit coated with the starfish extract to the fruit heated by low pressure reduction is characterized in that 1: 0.4 ~ 0.6 to weight.
저온감압상으로 가열된 과일에 우뭇가사리 추출액이 코팅된 생과일을 중량대비 1:0.4~0.6로 혼합하는 것은 저온감압으로 가열된 과일에 혼합된 우뭇가사리 추출액이 코팅된 생과일의 우뭇가사리 추출액이 용해되어 유동성이 있는 저온감압으 로 가열된 과일을 용이하게 겔(gel)화 하기 위함이다.Mixing fresh fruit coated with Locust fern extract at 1: 0.4 ~ 0.6 relative to the weight of the fruit heated under low pressure decompression was dissolved in the fresh fern extract coated with Loch fern extract mixed with the fruit heated at low pressure This is to easily gel the fruit heated under the reduced pressure.
또한, 저온감압으로 가열된 과일에 우뭇가사리 추출액이 코팅된 생과일을 혼합하고 교반한 후 생과일의 외면에 코팅된 우뭇가사리 추출액의 두께는 0.5~1.5㎜인 것을 특징으로 한다.In addition, after mixing and stirring the raw fruit coated with the fern starch on the fruit heated by low pressure reduction, the thickness of the wormwood extract coated on the outer surface of the fresh fruit is characterized in that 0.5 ~ 1.5㎜.
저온감압으로 가열된 과일에 우뭇가사리 추출액이 코팅된 생과일을 혼합하고 교반한 후 생과일의 외면에 코팅된 우뭇가사리 추출액의 두께가 0.5~1.5㎜인 것은 우뭇가사리 추출액이 코팅된 생과일의 우뭇가사리 추출액이 용해되어 유동성이 있는 저온감압으로 가열된 과일을 겔(gel)화 하기 위함이며, 생과일의 외면에 코팅된 우뭇가사리 추출액의 두께가 0.5㎜미만이면 저온감압으로 가열된 과일의 열에 의해 생과일의 외부조직 및 영양성분이 파괴될 우려가 있고, 생과일의 외면에 코팅된 우뭇가사리 추출액의 두께가 1.5㎜초과이면 섭취시 생과일이 가지고 있는 씹힘성이 상실하여 식감을 저하할 우려가 있다.After mixing and stirring the raw fruit coated with Locust fern extract on the fruit heated by low temperature and reduced pressure, the thickness of the Loot Fertilizer Extract coated on the outer surface of the fresh fruit is 0.5 ~ 1.5mm. It is intended to gel the fruit heated by cold depressurization, and if the thickness of the wood starch extract coated on the outer surface of the fresh fruit is less than 0.5mm, the external tissue and nutrients of the fresh fruit are destroyed by the heat of the fruit heated by cold depressurization. If the thickness of the root larvae extract coated on the outer surface of the fresh fruit is more than 1.5 mm, the chewability of the fresh fruit may be lost when ingested, thereby lowering the texture.
또한, 저온감압으로 가열된 과일에 우뭇가사리 추출액이 코팅된 생과일을 혼합한 후 50~100rpm의 교반기에서 3~6분간 교반하는 것은 우뭇가사리 추출액이 코팅된 생과일의 우뭇가사리 추출액이 용이하게 용해되어 저온감압으로 가열된 과일이 용이하게 겔(gel)화가 될 뿐만 아니라 우뭇가사리 추출액이 코팅된 생과일의 우뭇가사리 추출액이 용해되는 것을 방지하기 위함이다.In addition, the mixture of fresh fruit coated with Loch fern extract on the fruit heated by low pressure reduction and then stirred for 3 to 6 minutes in a stirrer of 50 ~ 100rpm is easily dissolved by the Loch extract extract of raw fruit coated with Loch fern extract and heated to low pressure This is to prevent the fruit from being easily gelled as well as dissolving the green starch extract of fresh fruit coated with the starch extract.
그리고, 저온감압으로 가열된 과일에 우뭇가사리 추출액이 코팅된 생과일을 혼합한 후 교반된 것을 생과일 잼이라 한다.In addition, the fruit heated by low pressure reduction is mixed with fresh fruit coated with the fern starch and then stirred is called fresh fruit jam.
8. 급속냉각공정(제8공정)8. Rapid cooling process (8th process)
생과일 잼을 냉각기를 이용하여 급속냉각하는 공정으로,In the process of fast cooling raw fruit jam with a cooler,
상기 제7공정의 생과일 잼을 -30~-50℃의 냉각기를 이용하여 유동성이 있는 생과일 잼을 유동성이 없는 고체상태로 급속냉각한다.The fresh fruit jam of the seventh process using a cooler of -30 ~-50 ℃ rapid cooling of the fresh fruit jam in a solid state without fluidity.
유동성이 있는 생과일 잼을 유동성이 없는 고체상태로 급속냉각하는 것은 상기 제7공정에서 저온감압으로 가열된 과일의 열에 의해 우뭇가사리 추출액이 코팅된 생과일의 우무가사리 추출액이 완전히 용해되는 것을 방지하기 위함이다.Rapid cooling of the fresh fruit jam with fluidity is to prevent complete dissolution of the fresh radish extract of the fresh fruit coated with the young starch extract by the heat of the fruit heated by low temperature reduction in the seventh step.
이하에서 실시예를 통하여 본 발명을 보다 구체적으로 설명한다. 그러나 하기의 실시예는 본 발명을 구체적으로 예시하기 위한 것일 뿐, 본 발명의 권리범위를 제한하는 것이 아님은 당업자에게 있어서 명백한 사실이다. 즉, 본 발명의 단순한 변형 내지 변경은 당업자에 의하여 용이하게 실시될 수 있으며, 이러한 변형이나 변경은 모두 본 발명의 영역에 포함되는 것으로 볼 수 있다.Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are only intended to specifically illustrate the present invention, it is obvious to those skilled in the art that the scope of the present invention is not limited. That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.
실시예 1 : 본 발명에 따른 제조된 생과일이 포함하고 있는 과일잼(사과)Example 1 Fruit Jam Containing Raw Fruit Prepared According to the Present Invention
사과를 식초물(pH 5)에 세척하고, 선별한 후 흠집이나 상처가 난 부위를 제거하고, 흠집이나 상처가 난 부위를 제거한 사과를 커트용 칼날을 이용하여 외부껍질을 제거한 후 두께를 3㎜로 얇게 절단하고, 절단된 사과를 70℃, 500torr, 200rpm의 열·압력교반기를 이용하여 가열한다.The apples are washed with vinegar (pH 5), sorted, and then removed any scratches or cuts, and the apples from which the scratches or cuts are removed are removed with a cutting blade and the thickness is 3 mm. The sliced apple is heated using a heat and pressure stirrer at 70 ° C., 500 torr, and 200 rpm.
선별한 후 흠집이나 상처가 난 부위를 제거한 우뭇가사리를 80mesh로 분쇄하 고, 분쇄한 우뭇가사리를 물에 혼합한 후 130℃의 열에 2시간 가열한 후 여과포를 이용하여 분쇄된 우뭇가사리를 제거하고, 다시 130℃의 열에 2시간 가열하여 우뭇가사리 추출액을 제조하며, 흠집이나 상처가 나지 않은 생사과를 우무가사리 추출액에 침지시키고 건져내어 건조하는 것을 5회 반복하여 생사과의 외면에 우뭇가사리 추출액을 코팅한다.After screening, crush the wood starch from which the scratches or wounds were removed with 80mesh, mix the crushed wood starch with water, heat it at 130 ℃ for 2 hours, remove the ground wood starch using a filter cloth, and then again 130 It is heated for 2 hours in the heat of ℃ to prepare a wood starch extract, immersed in the green apple extract without scratches or scratches, and repeatedly dried five times to coat the wood starch extract on the surface of the raw apples.
가열된 사과에 우뭇가사리 추출액이 코팅된 생사과를 혼합한 후 80rpm의 교반기에서 5분간 교반하고, -40℃의 냉각기에서 급속냉각한다.After mixing the raw apples coated with the loot extract on the heated apples, the mixture was stirred for 5 minutes in a stirrer at 80 rpm, and rapidly cooled in a -40 ° C cooler.
실시예 2 : 본 발명에 따른 제조된 생과일을 포함하고 있는 과일잼(살구)Example 2 Fruit Jam (Apricot) Containing Raw Fruit Prepared According to the Present Invention
살구를 식초물(pH 5)에 세척하고, 선별한 후 흠집이나 상처가 난 부위를 제거하고, 흠집이나 상처가 난 부위를 제거한 살구를 90℃의 물에 7초 동안 침지시킨 후 커트용 칼날을 이용하여 외부껍질을 제거한 후 두께를 3㎜로 얇게 절단하고, 절단된 살구를 70℃, 500torr, 200rpm의 열·압력교반기를 이용하여 가열한다.After washing the apricots with vinegar (pH 5), screening and removing any scratches or cuts, and removing the scratches or cuts, the apricots are immersed in 90 ° C water for 7 seconds, and then the cut blade is cut. After removing the outer shell by using a thin thickness cut to 3㎜, the apricots are heated using a heat and pressure stirrer of 70 ℃, 500torr, 200rpm.
선별한 후 흠집이나 상처가 난 부위를 제거한 우뭇가사리를 80mesh로 분쇄하고, 분쇄한 우뭇가사리를 물에 혼합한 후 130℃의 열에 2시간 가열한 후 여과포를 이용하여 분쇄된 우뭇가사리를 제거하고, 다시 130℃의 열에 2시간 가열하여 우뭇가사리 추출액을 제조하며, 흠집이나 상처가 나지 않은 생살구를 우무가사리 추출액에 침지시키고 건져내어 건조하는 것을 5회 반복하여 생살구의 외면에 우뭇가사리 추출액을 코팅한다.After screening, the wood starch, which has removed the scratches or scratches, is pulverized with 80mesh, the ground wood starch is mixed with water, heated at 130 ° C. for 2 hours, and then the ground wood starch is removed using a filter cloth. Prepared by heating for 2 hours to prepare a wood starch extract, immersed and scratched the fresh apricots without scratches or scratches, and repeatedly dried five times to coat the wood starch extract on the outer surface of the fresh apricots.
가열된 살구에 우뭇가사리 추출액이 코팅된 생살구를 혼합한 후 80rpm의 교 반기에서 5분간 교반하고, -40℃의 냉각기에서 급속냉각한다.After mixing the fresh apricots coated with wood starch extract to the heated apricots and stirred for 5 minutes in a stirrer of 80rpm, it is rapidly cooled in a cooler of -40 ℃.
비교예 1 : 일반적인 방법에 따라 제조된 과일잼(사과)Comparative Example 1 Fruit Jam (Apple) Prepared According to a Common Method
사과를 물에 세척하고, 선별한 후 흠집이나 상처가 난 부위를 제거하고, 흠집이나 상처가 난 부위를 제거한 사과를 커트용 칼날을 이용하여 외부껍질을 제거한 후 두께를 3㎜로 얇게 절단하고, 절단된 사과를 120℃, 200rpm의 열교반기를 이용하여 가열하고, 가열된 사과에 펙틴(pentin)과 구연산을 혼합하고 교반한 후 25℃에서 냉각한다.Wash the apples in water, sort them, remove the scratches or scratches, remove the outer peels using the cutting blade of the apples from which the scratches or wounds are removed, and cut the thickness thinly to 3㎜, The cut apples are heated using a thermal stirrer at 120 ° C. and 200 rpm, and then, the mixture is stirred and mixed with pectin and citric acid in the heated apples, and then cooled at 25 ° C.
비교예 1 : 일반적인 방법에 따라 제조된 과일잼(살구)Comparative Example 1 Fruit Jam (Apricot) Prepared According to a Common Method
살구를 물에 세척하고, 선별한 후 흠집이나 상처가 난 부위를 제거하고, 흠집이나 상처가 난 부위를 제거한 살구를 커트용 칼날을 이용하여 외부껍질을 제거한 후 두께를 3㎜로 얇게 절단하고, 절단된 살구를 120℃, 200rpm의 열교반기를 이용하여 가열하고, 가열된 살구에 펙틴(pentin)과 구연산을 혼합하고 교반한 후 25℃에서 냉각한다.After washing the apricots with water, screening and removing the scratches or wounds, remove the outer shells with a cut blade after removing the scratches or wounds, cut the thickness thinly to 3㎜, The cut apricots are heated using a thermal stirrer at 120 ° C. and 200 rpm, and then mixed with the heated apricots (pentin) and citric acid, stirred and cooled at 25 ° C.
실험 1 : 관능검사Experiment 1: sensory test
본 발명에 따라 제조된 생과일을 포함하고 있는 과일잼(실시예1, 실시예2)와 일반적인 방법에 따라 제조된 과일잼(비교예1, 비교예2)를 관능검사 요원으로 하여금 맛, 색, 씹힘성, 전체적인 기호도와 같은 관능검사를 측정하였다. 측정한 결과 는 표 1에 나타내었다.The fruit jam prepared according to the present invention (Example 1, Example 2) and the fruit jam prepared according to the general method (Comparative Example 1, Comparative Example 2) to the sensory test personnel to taste, color, Sensory tests such as chewiness and overall acceptability were measured. The measured results are shown in Table 1.
관능검사는 2년 이상 관능검사 경험을 지닌 30명(남자 15명, 여자 15명)의 관능검사 요원으로 하여금 9점 척도법으로 하여 측정하였다.Sensory evaluation was performed on a 9-point scale by 30 sensory test personnel (15 males and 15 females) who had more than 2 years of sensory experience.
상기 표 1을 통해 알 수 있는 바와 같이, 일반적인 방법에 따라 제조된 과일잼보다 본 발명에 따라 제조된 생과일을 포함하고 있는 과일잼이 관능검사의 전체적인 항목에서 높은 점수를 나타내고 있다.As can be seen from Table 1, the fruit jam containing the fresh fruit prepared according to the present invention shows a higher score in the overall item of the sensory test than the fruit jam prepared according to the general method.
일반적인 방법에 따라 제조된 과일잼보다 본 발명에 따라 제조된 생과일을 포함하고 있는 과일잼이 전체적인 관능검사 중에서도, 특히 맛에 대한 관능검사에서 큰 차이가 나는 것은, 일반적인 방법에 따라 제조된 과일잼의 경우 과일에 고온의 직화열을 가하여 과일의 고유한 맛이 변질된 것에 비해 본 발명에 따라 제조된 생과일을 포함하고 있는 과일잼은 저온의 감압상태로 열을 가하여 과일의 고유한 맛이 변질되는 것을 방지할 뿐만 아니라 우뭇가사리 추출액이 코팅된 과일이 포함되어 있어 과일의 고유한 맛을 느낄 수 있기 때문이다.The fruit jams prepared according to the present invention, compared to the fruit jams prepared according to the general method, have a large difference among the sensory tests, particularly in the sensory test for taste. In this case, the fruit jam containing the raw fruit prepared according to the present invention is deteriorated by applying heat at high temperature under reduced pressure, whereas the intrinsic taste of the fruit is deteriorated by applying high temperature direct heat to the fruit. Not only does this prevent fruit, but it also contains the fruit coated with the wormwood extract, so you can feel the unique taste of the fruit.
도 1은 본 발명에 따른 생과일을 포함하고 있는 과일잼 제조방법을 개략적으로 도시한 공정흐름도이다.1 is a process flow diagram schematically showing a fruit jam manufacturing method including a fresh fruit according to the present invention.
Claims (9)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020080037534A KR100971401B1 (en) | 2008-04-23 | 2008-04-23 | Fresh-fruit containable fruit-jam method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020080037534A KR100971401B1 (en) | 2008-04-23 | 2008-04-23 | Fresh-fruit containable fruit-jam method |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20090111919A true KR20090111919A (en) | 2009-10-28 |
KR100971401B1 KR100971401B1 (en) | 2010-07-20 |
Family
ID=41553163
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020080037534A KR100971401B1 (en) | 2008-04-23 | 2008-04-23 | Fresh-fruit containable fruit-jam method |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100971401B1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103766683A (en) * | 2012-10-25 | 2014-05-07 | 陈志豪 | Peach blossom jam and preparation method thereof |
KR101443732B1 (en) * | 2013-03-05 | 2014-09-26 | 강신형 | Manufacturing method of the jam with kiwi fruit and cereals |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101293489B1 (en) * | 2012-06-14 | 2013-08-07 | 한국식품연구원 | Sweet mulberry preserve with fruits retained in an original shape,and method of manufacturing the same |
KR102153887B1 (en) | 2020-06-25 | 2020-09-09 | 서귀포우정 영농조합법인 | Method of manufacturing jam using green tangerine and green tangerine jam prepared thereby |
KR102382629B1 (en) | 2020-08-21 | 2022-04-04 | 서귀포우정 영농조합법인 | Method of manufacturing jam using green tangerine and green tangerine jam prepared thereby |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2738045B2 (en) * | 1989-08-01 | 1998-04-08 | 味の素株式会社 | Low calorie jam |
-
2008
- 2008-04-23 KR KR1020080037534A patent/KR100971401B1/en active IP Right Grant
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103766683A (en) * | 2012-10-25 | 2014-05-07 | 陈志豪 | Peach blossom jam and preparation method thereof |
KR101443732B1 (en) * | 2013-03-05 | 2014-09-26 | 강신형 | Manufacturing method of the jam with kiwi fruit and cereals |
Also Published As
Publication number | Publication date |
---|---|
KR100971401B1 (en) | 2010-07-20 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Chaudhary et al. | Pineapple (Ananas cosmosus) product processing: A review | |
CN106418326B (en) | A kind of preparation method of freeze-dried fruit piece | |
RU2468605C2 (en) | Vitaminous jelly marmalade and its production method | |
JP6105709B2 (en) | Dried cut citrus fruit and its browning prevention method | |
KR100971401B1 (en) | Fresh-fruit containable fruit-jam method | |
KR101566074B1 (en) | Method for manufacturing ginseng slices be dampened of fruit enzyme | |
US2976159A (en) | Fibrous fruit product and process | |
KR101163507B1 (en) | Manufacturing method of fruit extract liquid | |
KR101355872B1 (en) | Manufacturing method of fruit jam using Fresh Fruit Taste | |
Devi et al. | Preparation of value-added products through preservation | |
CN111728170A (en) | Lemon yellow peach jam and preparation method thereof | |
KR101008312B1 (en) | Quick freezing piece of fru1t method | |
US20070031552A1 (en) | Peeled infused dried buoyant cranberries and method for making same | |
KR101520291B1 (en) | Manufacturing method of japanese apricot slice Jung Kwa | |
KR101731277B1 (en) | Opsicle having fruit and fabricating method thereof | |
CN101069537A (en) | Cane-sugar-free sawthorn preserves and its making method | |
KR101773519B1 (en) | Jam including dried fruit | |
JP2005237372A (en) | Method for producing processed japanese apricot food and the processed japanese apricot food produced by the method | |
KR101421186B1 (en) | Preparation method for korean traditional cookie using apple grain syrup | |
US20060159833A1 (en) | Waste pulp processing systems and apparatus | |
KR102356251B1 (en) | Gelato comprising fruit pulps and method of preparing therefor | |
KR20180047542A (en) | Method for manufacturing lemon jelly | |
CN105212109A (en) | Wild sorb freeze-dried powder and standard | |
KR101972316B1 (en) | Manufacturing method of coloring dried pears comprising natural fermented compositions, coloring dried pears and tea by the method | |
KR102052017B1 (en) | Fruit jam containing persimmon concentrate and method for making the same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E701 | Decision to grant or registration of patent right | ||
N231 | Notification of change of applicant | ||
GRNT | Written decision to grant | ||
FPAY | Annual fee payment |
Payment date: 20130621 Year of fee payment: 4 |
|
FPAY | Annual fee payment |
Payment date: 20130812 Year of fee payment: 5 |
|
FPAY | Annual fee payment |
Payment date: 20150714 Year of fee payment: 6 |
|
FPAY | Annual fee payment |
Payment date: 20160706 Year of fee payment: 7 |
|
FPAY | Annual fee payment |
Payment date: 20170811 Year of fee payment: 8 |
|
FPAY | Annual fee payment |
Payment date: 20180710 Year of fee payment: 9 |
|
FPAY | Annual fee payment |
Payment date: 20190805 Year of fee payment: 10 |