KR20090111919A - Fresh-fruit containable fruit-jam method - Google Patents

Abstract

PURPOSE: A method for preparing fruit jam containing fresh fruits therein is provided to improve mouth feel and to prevent the fresh fruits from being deformed by external factors. CONSTITUTION: A method for preparing fruit jam containing fresh fruits therein comprises the following steps of: washing fruits and Gelidium amansii in a vinegar water or nanosized-silver water; peeling the washed fruits; slicing the peeled fruits; heating and stirring the fruit slices in conditions of low temperature and low pressure; pulverizing the Gelidium amansii to a size of 50~100mesh; mixing the pulverized Gelidium amansii in water at a ratio of 1:0.5~0.6; boiling the Gelidium amansii in water at 120~150°C for 1-3 hours, and taking out the Gelidium amansii; re-boiling the Gelidium amansii liquid to remove moisture; dipping fresh fruits in the Gelidium amansii liquid; taking out the fresh fruits and drying them; repeating the dipping and drying step 3-6 times; mixing the fresh fruits and the treated fruits in the conditions of low temperature and low pressure; and stirring the mixture at 50~100rpm for 3-6 minutes.

Description

Fruit jam preparation method containing fresh fruit {Fresh-fruit containable fruit-jam method}

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

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.

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.

As 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 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.

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.

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.

Invented to solve the above situation and concern,

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

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.

According to the present invention for achieving the above object, a method of producing a fruit jam containing raw fruit,

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.

Method for producing a fruit jam containing raw fruit according to the present invention,

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.

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. .

Hereinafter, the configuration of the present invention in detail based on the accompanying drawings.

1 is a process flow diagram schematically showing a fruit jam manufacturing method including a fresh fruit according to the present invention.

The above manufacturing process will be described in more detail as follows.

1. Washing, sorting and removing process (1st step)

In the process of washing, sorting and removing fruit and starfish,

Fruits and loaves are washed in vinegar or silver nano water, and then screened and removed for scratches or cuts.

At this time, the fruit used is selected from any one of apples, pineapples, apricots, grapes, kiwi or mixed two or more of them.

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.

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.

Preferably vinegar is used, the vinegar used is made by mixing water with vinegar, the acidity of the vinegar is pH 4-6.

2. Stripping process (second process)

After washing and screening, peeling the outer shell of the removed fruit,

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.

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. Cutting process (3rd process)

In the process of cutting the fruit peeled outer shell,

In the second step, the outer peeled fruit is thinly cut using a cutting blade.

At this time, the fruit thinly cut using the cutting blade is called a slice (slice) fruit.

At this time, the thickness of the sliced fruit is characterized in that 2 ~ 5mm.

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. Heating process (4th process)

In the heating process for heating the sliced fruit,

In the third step, the sliced fruit is heated while stirring in a low pressure reduced state in a heat / pressure stirrer.

At this time, the heat and pressure stirrer used is characterized in that 60 ~ 80 ℃, 350 ~ 650torr, 100 ~ 300rpm.

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.

Lowering the boiling point of the fruit is based on the ideal gas equation, it can be seen in the following formula (1).

'PV = nRT'

(P: pressure, V: volume, n: number of moles of gas, R: gas constant, T: absolute temperature)

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.

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. .

And the moisture remaining inside the fruit boils, breaks the organization of the fruit, stirring to easily break the organization of the broken fruit.

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. Extraction of wood starfish (5th process)

It is a process of crushing wood starfish using a crusher and then extracting it by hot water extraction method.

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.

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.

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. Coating process (6th process)

In the process of repeatedly immersing the fruit without scratches or scratches in the wood starch extract, coating

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.

At this time, the thickness of the pellets coated on the outer surface of the fresh fruit is characterized in that 3 ~ 6mm.

7. Mixing and stirring process (7th process)

In the process of mixing the heated fruit coated fresh fruit coated with fruit and stirred,

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.

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.

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.

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㎜.

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.

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.

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. Rapid cooling process (8th process)

In the process of fast cooling raw fruit jam with a cooler,

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.

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.

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.

Example 1 Fruit Jam Containing Raw Fruit Prepared According to the Present Invention

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.

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.

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.

Example 2 Fruit Jam (Apricot) Containing Raw Fruit Prepared According to the Present Invention

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.

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.

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 ℃.

Comparative Example 1 Fruit Jam (Apple) Prepared According to a Common Method

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.

Comparative Example 1 Fruit Jam (Apricot) Prepared According to a Common Method

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.

Experiment 1: sensory test

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.

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.

division flavor color Chewability Overall preference Example 1 9.3 8.3 8.6 8.9 Example 2 9.2 8.1 8.4 8.8 Comparative Example 1 6.3 7.5 6.5 6.7 Comparative Example 2 6.0 7.2 6.7 6.4

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.

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.

1 is a process flow diagram schematically showing a fruit jam manufacturing method including a fresh fruit according to the present invention.

Claims (9)

Washing, sorting, and removing the first fruit by washing the fruit and the barley with vinegar or silver nano water, and then screening and removing the scratches or wounds; After washing and screening in the first step to remove the outer shell of the fruit removed the scratches or wounds, remove the outer shell using a cut blade, or for 3 to 10 seconds in water of 80 ~ 100 ℃ A stripping process (second step) of removing the outer shell using the cutting blade after dipping; A cutting step (third step) of thinly cutting the fruit peeled off the outer shell in the second step using a cutting blade; A heating step (fourth step) of heating the sliced fruit with stirring at a low-temperature reduced state in a heat / pressure stirrer in the third step; 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 removing 1 ~ 3 hours of heat at ~ 150 ℃, remove the crushed woodfish using filter cloth, and add 1 ~ 3 hours of heat at 120 ~ 150 ℃ again to remove residual water (5th process )and; After washing and screening in the first step, the fresh fruit which is not scratched or wounded is immersed in the wood starch extract extracted in the fifth step, and then dried and dried, and the wood starch extract on the outer surface of the fresh fruit is repeated. A coating process for coating (sixth process); Mixing and stirring step (seventh step) of mixing the fruit heated with low temperature depressurization in the third step with the fresh fruit coated with the starfish extract in the sixth step and then stirring it for 3 to 6 minutes in a stirrer at 50 to 100 rpm; The fresh fruit jam of the seventh step using a cooler of -30 ~-50 ℃ the fresh fruit jam characterized in that the rapid cooling step (8th step) consisting of a rapid cooling of the fresh fruit jam in a solid state without flowability Fruit jam manufacturing method containing. The method of claim 1, The fruit used in the first step is an apple, pineapple, apricot, grape, kiwi fruit jam manufacturing method comprising a raw fruit, characterized in that any two or more of them are selected or mixed. The method of claim 1, The fruit jam manufacturing method comprising fresh fruit, characterized in that the thickness of the fruit cut in the third step is 2 ~ 5mm. The method of claim 1, The heat and pressure stirrer used in the fourth step is a fruit jam manufacturing method comprising fresh fruit, characterized in that 60 ~ 80 ℃, 350 ~ 650 torr, 100 ~ 300rpm. The method of claim 1, In the fourth step, the fruit jam manufacturing method comprising fresh fruit, characterized in that the fruit is heated under reduced pressure until the sugar content of the fruit is broken 65 ~ 75Bbrix. The method of claim 1, Solid content of the wood starch extract extracted by the hot water extraction method in the fifth step is a fruit jam manufacturing method comprising fresh fruit, characterized in that 80 to 90% by weight. The method of claim 1, The fruit jam manufacturing method comprising fresh fruit, characterized in that the thickness of the wood starch extract coated on the outer surface of the fresh fruit in the sixth step is 3 ~ 6mm. The method of claim 1, Mixing ratio of the fresh fruit coated with the fern starch to the fruit heated in a low-temperature depressurization in the seventh step is a fruit jam production method comprising a raw fruit, characterized in that 1: 0.4 to 0.6 by weight. The method of claim 1, In the seventh step, after mixing and stirring the raw fruit coated with the fern starch to the fruit heated at a low temperature and reduced pressure, the thickness of the raw fern extract coated on the outer surface of the fresh fruit is 0.5 to 1.5 mm, including the fruit containing the raw fruit. How to make jam.

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