KR20120097752A - Thermally stable jam comprising modified starch and manufacturing method thereof - Google Patents

Abstract

PURPOSE: Heat resistance jam containing modified starch, and a producing method thereof are provided to prevent the flowing of the jam during a high-temperature heating process for producing baked cookies. CONSTITUTION: A producing method of heat resistance jam containing modified starch comprises the following steps: mixing 100 parts of fruit by weight with 25-175 parts of sweetener to obtain a pre-jam mixture; stirring and heating the pre-jam mixture to obtain pre-jam; mixing 40-91 parts of pre-jam by weight, 4-20 parts of acetylated distarch phosphate by weight, and 5-40 parts of water by weight to obtain a jam mixture; and stirring the heating the jam mixture to concentrate the mixture into the concentration greater than 55Brix. The sweetener is sugar, starch syrup, or their mixture. [Reference numerals] (AA) Before heating; (BB) Upper surface; (CC) Side surface; (DD) After heating

Description

Heat resistant jam comprising modified starch and manufacturing method thereof

The present invention relates to a heat-resistant jam and a method for producing the same, and more particularly, to a heat-resistant jam and a method for producing the same, including acetyl phosphate starch is prevented from flowing even in a high temperature processing process.

Jam is a preservation food made by putting a large amount of sugar into fruit and is prepared by mixing fruit with pectin, acid, and sugar.

On the other hand, jam is commonly used to eat bread with butter, such as toast or roll (roll), has recently been attempted to apply to baked goods such as cookies. However, commercial jams that are commercially available on the market are difficult to use for baked confectionery products, such as regular cookies or sand-type cookies. This is because the high temperature heating process is essential in the manufacture of baked confectionery products, since the normal jams do not withstand heat and lose their shape and melt in the high temperature heating process. Specifically, food additives such as pectin and citric acid are added to general jams for coagulation effect, swelling effect, and taste enhancement.When jams containing only pectin and citric acid are used in baked confectionery, the ability to bind forms or components in high-temperature heating process Falls.

Looking at the prior art related to the heat-resistant jam, Korean Patent No. 10-0813640 No. 20% by weight apple puree; 52.16 wt% per white spirit; Starch syrup 11.8 wt%; Modified starch 3% by weight; 1.4 wt% pectin; 0.39% calcium citrate; 0.3 weight percent citric acid; 0.3 wt% sodium citrate; 0.08% potassium sorbate; 10.47 weight% purified water; Apple flavor is 0.1% by weight; Jams having a heat resistance using a fruit and vegetables are disclosed, characterized in that consisting of, but the manufacturing process is too complicated, modified starch is used as acetyladipic acid starch, baked When the high temperature heating process in the manufacture of confectionery has a limit in the heat resistance of the jam.

The present invention has been made to solve the conventional problems, the present invention is to provide a heat-resistant jam and its manufacturing method is prevented even in the high temperature heating process conditions employed in the manufacture of baked confectionery.

In order to solve the above object of the present invention, the present invention (a) to form a prejam blend containing 25 to 175 parts by weight of sweetener per 100 parts by weight of fruit, and the prejam blend is heated by stirring while pre-jam (Pre- preparing a jam); (b) preparing acetylated distarch phosphate; And (c) mixing 40 to 91 parts by weight of the prejam, 4 to 20 parts by weight of the acetylphosphate starch, and 5 to 40 parts by weight of water to form a jam blend, and heating the jam blend with stirring to form 60 brix ( It provides a method of producing a heat-resistant jam comprising; forming a heat-resistant jam concentrated to a concentration of Brix) or more. At this time, step (b) comprises the steps of (b1) preparing a starch suspension having a starch concentration of 25 to 60% by weight; (b2) any one crosslinking selected from the group consisting of phosphoyl chloride, sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP), and mixtures thereof in the starch suspension; Adding a binder in an amount of 0.02 to 0.3 parts by weight based on 100 parts by weight of the dried starch of the starch suspension and performing crosslinking reaction at a temperature of 30 to 60 ° C. and a pH of 9 to 13; (b3) adding acetic acid or acetic anhydride to the crosslinked reacted starch suspension and acetylating the reaction at a temperature of 30-60 ° C. and a pH of 6-9; And (b4) filtering, washing, and drying the acetylated starch suspension.

In addition, to solve the above object of the present invention, the present invention provides a heat-resistant jam prepared by the above-described manufacturing method, wherein the heat-resistant jam according to the present invention after the heating process of 150 ~ 250 ℃ of the original form It is characterized by maintaining the 80 to 120% range. Therefore, the heat resistant jam according to the present invention can be applied to cookies, bread, or the like undergoing a high temperature heating process.

Heat-resistant jam prepared by the manufacturing method of the present invention has almost the same sensory characteristics as the conventional jam, at the same time maintains the form without spreading even after a high temperature heating process, after the heating process of 150 ~ 250 ℃ of the original form Maintain 80-120% range. Therefore, when the heat-resistant jam according to the present invention is applied to baked cookies such as cookies or baked bread such as toasters, the shape of the jam is maintained as it is, and quality reliability can be given to the baked cookies or baked bread.

1 is a photograph showing the heat resistance evaluation results of the pre-jam prepared in Preparation Example 1 before and after heating in an oven.
Figure 2 is an amylograph showing the viscosity change during the gelatinization process of the acetyl phosphate starch prepared in Preparation Examples 4 to 7 and Preparation Example 10.
3 is a photograph showing the heat resistance evaluation results of the jam prepared in Comparative Example 1 before and after heating in the oven, Figure 4 is a photograph showing the heat resistance evaluation results of the jam prepared in Comparative Example 7 before and after heating in the oven, 5 is a photograph showing the heat resistance evaluation results of the jam prepared in Comparative Example 8 before and after heating in an oven.
6 is a photograph showing the heat resistance evaluation results of the jam prepared in Comparative Example 11 before and after heating in an oven.
7 is a photograph showing the heat resistance evaluation results of the jams prepared in Examples 6 and 7 before and after heating in the oven (10g of water in Example 6, 20g of water in Example 7).
8 is a picture showing the heat resistance evaluation results of the jam prepared in Comparative Example 24 before and after heating in the oven, Figure 9 is a heat resistance evaluation result of the jam prepared in Comparative Example 25 and Comparative Example 26 before and after heating in the oven (10g of water in the case of Comparative Example 25, 20g of water in the case of Comparative Example 26).

Hereinafter, the present invention will be described in detail. The method for preparing a heat resistant jam according to the present invention comprises the steps of (a) preparing a pre-jam, (b) preparing a acetylated distarch phosphate, and (c) forming a heat resistant jam. Include.

(a) Pre-jam  Preparation steps

The preparation of the prim jam is the same process as the preparation of conventional jams, which consists of forming a prejam blend comprising fruits and sweeteners and heating the prejam blend with stirring.

At this time, if the fruit is used as a material of the jam is not limited greatly, considering the ease of purchase and commercial aspects, considering the strawberry, apple, persimmon, tangerine, pear, mulberry, plum, peach, grape, bokbunja, lemon, It is preferably composed of one or more selected from the group consisting of plums, tomatoes, apricots, oranges, figs, cherries, quince, kiwi, blueberries, and mangoes. In addition, the portion of the fruit used in the preparation of the pre-jam includes a shell, the flesh, seeds and the like, and considering the sensory characteristics of the heat-resistant jam is preferably a flesh.

In addition, the sweetener is not particularly limited as long as it is used in the manufacture of conventional jams, and considering the degree of preference for sweetness, it is preferably any one selected from sugar, starch syrup, or a mixture thereof. More preferably a mixture. The content of sweetener in the prejam blend is 25 to 175 parts by weight, preferably 35 to 150 parts by weight, more preferably 40 to 120 parts by weight, based on the ability to form jams and palatability for sweetness. Do. In addition, when the sweetener is composed of a mixture of sugar and syrup, the sugar is preferably 30 to 140 parts by weight per 100 parts by weight of fruit, and the starch is preferably 1 to 30 parts by weight per 100 parts by weight of fruit.

In addition, the prejam blend may optionally further comprise pectin, or an organic acid. Pectin is generally intended to enhance the texture and viscous properties of jams, and organic acids are generally intended to enhance the sensory and conservative properties of jams. At this time, the pectin, or organic acid is optionally included depending on the kind of fruit used in the preparation of the pre-jam formulation. For example, apples, raspberries, grapes, gooseberries, and lemons contain a lot of pectin and organic acids, so there is no need for separate pectin and organic acids when preparing pre-jam formulations. Prunes such as plums, apricots, oranges, and figs It is preferable that a separate organic acid is added during preparation of the prejam formulation due to abundance but lack of organic acid. In addition, since peach and pear lack both pectin and organic acid, it is preferable to add separate pectin and organic acid when preparing the pre-jam formulation. The organic acid is not particularly limited as long as it is used in the production of conventional jams, for example, tartaric acid, malic acid, citric acid and the like. The content of pectin in the prejam formulation is preferably 0.1 to 10 parts by weight, more preferably 0.2 to 5 parts by weight of fruit. In addition, the content of the organic acid in the prejam blend is preferably 0.1 to 10 parts by weight, more preferably 0.2 to 5 parts by weight of fruit. In the present invention, when the pre-jam blend is formed containing fruit, syrup, pectin, and citric acid, the pre-jam blend contains 30 to 140 parts by weight of sugar, 1 to 30 parts by weight of starch syrup, 0.2 to 5 parts by weight of pectin, per 100 parts by weight of fruit. And 0.2 to 5 parts by weight of citric acid, more preferably 50 to 100 parts by weight of sugar, 5 to 15 parts by weight of starch syrup, 0.2 to 2 parts by weight of pectin, and 0.2 to 2 parts by weight of citric acid per 100 parts by weight of fruit. Do.

In the preparation of the prejam, the heating temperature of the prejam formulation is not particularly limited, but considering the economical efficiency of the prejam preparation process and the quality of the prejam, the temperature is preferably 80 to 120 ° C, more preferably 85 to 100 ° C. desirable. In addition, during the preparation of the pre-jam, the heating time of the pre-jam formulation is determined by the heating temperature, and considering the economical aspects of the pre-jam preparation process and the quality of the pre-jam, it is preferably 20 to 150 minutes, preferably 40 to 80 minutes. More preferred.

The pre-jam is concentrated to a specific solid concentration by heating the pre-jam blend, wherein the concentration is not greatly limited because it can adjust the solid content concentration of the heat-resistant jam in the process of forming the heat-resistant jam described later, but the ease of handling and storage In view of stability, the prepared prejam has a concentration of at least 55 Brix, preferably at least 60 Brix.

(b) acetyl phosphate starch ( acetylated distarch phosphate ) Preparatory steps

Preparation of acetyl phosphate starch is a process for preparing acetyl phosphate starch, (b1) preparing a starch suspension having a starch concentration of 25 to 60% by weight; (b2) Phosphoryl chloride, sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP), and mixtures thereof (where the mixture is a mixture of two or more) in the starch suspension To a crosslinking agent selected from the group consisting of 0.02 to 0.3 parts by weight relative to 100 parts by weight of the dried starch of the starch suspension and crosslinking reaction at a temperature of 30 ~ 60 ℃ and pH conditions of 9 ~ 13 step; (b3) adding acetic acid or acetic anhydride to the crosslinked starch suspension and acetylating the mixture at a temperature of 30 to 60 ° C. and a pH of 6 to 9; And (b4) filtering, washing, and drying the acetylated starch suspension.

Starch suspension of step (b1) of the preparation step of the acetyl phosphate starch according to the present invention is limited to the starch concentration of 25 to 60% by weight, the efficiency of the crosslinking reaction when the starch concentration of the starch suspension is less than 25% by weight And low efficiency of acetylation reaction, making it difficult to commercially prepare acetylphosphate starch, and if the starch concentration of starch suspension exceeds 60% by weight, it is difficult to stir the starch suspension uniformly, resulting in uniform acetylphosphate starch. Difficult to prepare In addition, the raw material starch of the step (b1) used to prepare the acetyl phosphate starch used in the present invention is not limited in kind, corn starch, waxy corn starch, tapioca starch, potato starch, sweet potato starch, It may be any one selected from the group consisting of wheat starch and mixed starch thereof (which refers to a mixture of two or more starches), and is preferably corn starch in view of commerciality and ease of availability. In addition, the step (b1) preferably further comprises the step of adding sodium sulfate to the starch suspension in an amount of 0.1 to 10 parts by weight relative to 100 parts by weight of the dry starch of the starch suspension and stirring to dissolve. Sodium sulfate helps swelling of the starch to help the reaction proceed stably even at high temperature and high alkali conditions.In view of economics, the amount of sodium sulfate added is 0.5 to 100 parts by weight of the dried starch of the starch suspension. It is more preferable that it is 5 weight part.

Acetyl phosphate starch used in the heat resistant jam of the present invention expresses a predetermined viscosity by gelatinization to impart morphological stability to the heat resistant jam, and has excellent aging stability, freeze thaw stability, storage stability, heat resistance, acid resistance, and the like. desirable. To this end, the preparation step of the acetylphosphate starch according to the present invention uses a specific reaction condition, a specific crosslinking agent, and a specific range of crosslinking agent addition amount. That is, in the step (b2), the crosslinking agent is selected from phosphoryl chloride, sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP), and mixtures thereof. Considering the efficiency of the heavy reaction, it is preferable to use phosphoryl chloride. In addition, the amount of the crosslinking agent added in step (b2) is limited to 0.02 to 0.3 parts by weight, preferably 0.05 to 0.2 parts by weight based on 100 parts by weight of the dry starch of the starch suspension of step (b1). If it is less than 0.02 parts by weight relative to 100 parts by weight of dried starch, the freeze thaw stability and storage stability of the acetylphosphate starch are poor, resulting in poor morphological stability when the final jam is heated at a high temperature, and exceeds 0.3 parts by weight relative to 100 parts by weight of dried starch of the starch suspension. The viscosity of the gelatinized liquid obtained by gelatinizing the acetylphosphate starch is so low that it becomes difficult to stably maintain the shape of the final jam during high temperature heat treatment. In addition, in the step (b2), the conditions of the crosslinking reaction are limited to a temperature of 30 to 60 ° C and a pH of 9 to 13, when the crosslinking reaction temperature exceeds 60 ° C or the crosslinking reaction pH exceeds 13 The starch of the starch suspension is gelatinized, making the agitation of the starch suspension physically difficult, making it difficult to proceed with the subsequent crosslinking reaction, and the crosslinking reaction efficiency when the crosslinking reaction temperature is less than 30 ° C or the crosslinking reaction pH is less than 9 This remarkable fall has made it difficult to prepare acetylphosphate starch commercially. In addition, the crosslinking reaction time of step (b2) is not particularly limited as long as the added crosslinking agent is sufficient time to cause an appropriate level of crosslinking reaction, preferably 0.5 to 5 hours, more preferably 1 to 2 hours. desirable.

In addition, the amount of d-acetic acid or acetic anhydride added in the step (b3) of the preparation step of the acetyl phosphate starch according to the present invention is not significantly limited, the shape stability of the final jam, the economics of the acetylation reaction, and the specification as a food additive In consideration of the aspects, the amount of acetic acid added or the amount of acetic anhydride added is preferably 1 to 10 parts by weight based on 100 parts by weight of the dried starch of the starch suspension of step (b1). In addition, the acetylation reaction conditions of the step (b3) is limited to a temperature of 30 ~ 60 ℃ and pH of 6 ~ 9, when the acetylation reaction temperature exceeds 60 ℃ starch of the starch suspension is gelatinized to Agitation becomes physically difficult and subsequent acetylation reactions become difficult to proceed, and when the acetylation reaction temperature is less than 30 ° C. or the crosslinking reaction pH is less than 6 or more than 9, the acetylation reaction efficiency is significantly lowered and commercially available. It is difficult to prepare acetyl phosphate starch. In addition, the acetylation reaction time of step (b3) is not significantly limited as long as the added acetic acid or acetic anhydride is sufficient time to cause an appropriate level of acetylation reaction, preferably 0.5 to 5 hours, preferably 1 to 2 hours More preferred.

After the acetylation reaction, acetylphosphate starch is produced which imparts heat resistance to the jam of the present invention, and the acetylated starch suspension is subjected to filtration, washing and drying steps as a post-treatment step. At this time, the acetylated starch suspension may be neutralized to pH of about 5-7 by acidic solution if necessary. The acetylated starch suspension is filtered with a filter cloth or the like, and washed with water of about 5 to 20 times the dry starch during the filtration process. The acetylphosphate starch in the form of a cake obtained after washing with water is then produced in powder form through a process such as drying and grinding.

(c) forming heat resistant jam

The forming step of the heat resistant jam in the method of manufacturing a heat resistant jam according to the present invention is a pre-jam, the aforementioned acetylphosphate starch, and water are mixed to form a jam blend, the jam blend is heated with stirring to a predetermined solid or more Concentration to concentration.

The jam blend is a mixture of 40 to 91 parts by weight of prejam, 4 to 20 parts by weight of acetylphosphate starch, and 5 to 40 parts by weight of water, based on 100 parts by weight of jam, preferably 60 to 85 parts by weight of prejam, 5-10 weight part of acetyl phosphate starch, and 10-30 weight part of water are mixed. If the content of acetylphosphate starch in the jam blend is less than 4 parts by weight, morphological stability is poor at high temperature heat treatment of the final jam, and if the content of acetylphosphate starch is more than 20 parts by weight, the sensory properties of the final jam are poor. In addition, when the content of water in the jam blend is less than 5 parts by weight, the shape stability becomes poor during the high temperature heat treatment of the final jam, and when the content of water exceeds 40 parts by weight, the energy requirement is increased in the process of concentrating the final jam to a predetermined solid content concentration. Economics fall significantly.

In the process of forming the heat resistant jam, the heating temperature of the jam blend is not particularly limited, but considering the economical aspects of the heat resistant jam forming process and the quality of the heat resistant jam, the temperature is preferably 80 to 120 ° C, more preferably 85 to 100 ° C. Do. In addition, the heating time of the jam blend in the process of forming the heat resistant jam is determined by the heating temperature, and considering the economical aspects of the heat resistant jam forming process and the quality of the heat resistant jam, it is preferable that it is 2 to 20 minutes, more preferably 3 to 10 minutes. desirable.

In the process of forming the heat resistant jam, the jam blend is preferably concentrated to a solids concentration of 55 Brix or more so that it can be applied to a cookie or bread in a specific form by heating, and the shape stability during the high temperature heat treatment of the final jam formed In consideration of the above, it is more preferably concentrated to a concentration of at least 60 Brix, most preferably at least 65 Brix.

Heat-resistant jam produced by the above-described manufacturing method of the present invention is prevented from flowing even in high temperature heating process conditions and is maintained in shape. Specifically, the heat-resistant jam according to the present invention is applied to a toast bread at a constant diameter and height, and then baked at a temperature of about 150 to 250 ° C. to maintain the original diameter and height of about 80 to 120% of the range. In addition, the heat-resistant jam according to the present invention shows similar results to the pre-jam in terms of sensory characteristics (for example, taste, color, texture, off-flavor, presence of foreign body, etc.). Therefore, the heat resistant jam prepared by the manufacturing method of the present invention is useful for improving the taste and appearance of baked confectionery (for example, cookies) or baked bread (for example, toasted bread) that undergo a high temperature heating process.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples merely illustrate the present invention more clearly and do not limit the protection scope of the present invention.

One. Pre-jam  Manufacturing and heat resistance evaluation

(1) preparation of pre-jam

Production Example 1

100 parts by weight of strawberry, 85 parts by weight of sugar, 10 parts by weight of starch syrup, 0.5 parts by weight of pectin and 0.4 parts by weight of citric acid were mixed to form a prejam blend, and the prejam blend was heated at 85 ° C. or higher with stirring to about 64 brix ( Brix) concentrations of prejam were prepared.

Production Example 2

100 parts by weight of apricots, 40 parts by weight of sugar, and 1.0 parts by weight of citric acid were mixed to form a prejam blend, and a prejam having a concentration of about 62 Brix was prepared at 85 ° C. or higher while stirring the prejam blend.

Preparation Example 3.

100 parts by weight of apples and 120 parts by weight of sugar were mixed to form a prejam blend, and the prejam blend was heated at 85 ° C. or higher with stirring to prepare a prejam of about 67 Brix concentrations.

(2) Evaluation of heat resistance of prejam

Prejam prepared in Preparation Example 1 put about 3g on the toast bread and put it in the oven and baked under the conditions of the lower fire about 150 ~ 200 ℃ and upper fire 180 ~ 250 ℃. 1 is a photograph showing the heat resistance evaluation results of the pre-jam prepared in Preparation Example 1 before and after heating in an oven. As shown in FIG. 1, the prejam prepared in Preparation Example 1 lost its form after being heated in an oven and spread and flowed down. The same heat resistance evaluation experiments were conducted for the prejams prepared in Preparation Example 2 and Preparation Example 3, and the same results as in Preparation Example 1 were shown.

2. Acetyl phosphate starch ( acetylated distarch phosphate Analysis of Viscosity Variation During Manufacturing and Gelatinization Process

(1) Preparation of Acetyl Phosphate Starch

Preparation Example 4.

A starch suspension having a corn starch concentration of 40% by weight (based on dry starch) is placed in a temperature-controlled reactor, and sodium sulfate is added to 0.5 parts by weight based on 100 parts by weight of the dried starch of the starch suspension, followed by stirring. The temperature of was raised to 40 ° C and the pH of the starch suspension was adjusted to 10.5 using 5% aqueous sodium hydroxide solution. Thereafter, phosphoryl chloride (Phosphoryl chloride, POCl ₃ ) was added to the reactor at 0.01 parts by weight based on 100 parts by weight of the dried starch of the starch suspension and crosslinked for 70 minutes at a temperature of 40 ° C. and a pH of 10.5. Then, the temperature of the starch suspension was raised to 50 ° C., and the pH of the starch suspension was adjusted to 8.0 using 15% aqueous hydrochloric acid solution, and then acetic anhydride was added to 5 parts by weight based on 100 parts by weight of dry starch, and the temperature of 50 ° C. was 8.0. Acetylation was carried out for 70 minutes at the pH condition of. After the acetylation reaction was filtered through a filter, the first dehydration, washed with water about 10 times compared to the dried starch and the second dehydration to obtain a acetylated phosphate starch in the form of a cake. The obtained acetylated phosphate starch in the form of a cake was put into a dryer, dried at about 50 ° C., and ground to prepare acetylated phosphate starch in the form of a powder.

Production Example 5

A acetylated phosphate starch in powder form was prepared in the same manner as in Preparation Example 1, except that phosphoryl chloride (POCl ₃ ) was added at 0.02 part by weight based on 100 parts by weight of the dried starch of the starch suspension. .

Production Example 6

Phosphoryl chloride (Phosphoryl chloride, POCl ₃ ) as a crosslinking agent was prepared in the same manner as in Preparation Example 1, except that 0.05 parts by weight of 100 parts by weight of the dried starch of the starch suspension was prepared. .

Preparation Example 7

Phosphoryl chloride (POCl ₃ ) as a crosslinking agent was prepared in the same manner as in Preparation Example 1, except that 0.1 part by weight of 100 parts by weight of dried starch of the starch suspension was prepared. .

Production Example 8

A acetylated phosphate starch in powder form was prepared in the same manner as in Preparation Example 1, except that phosphoryl chloride (POCl ₃ ) was added in an amount of 0.2 part by weight based on 100 parts by weight of the dried starch of the starch suspension. .

Production Example 9

Phosphoryl chloride (POCl ₃ ) as a crosslinking agent was prepared in the same manner as in Preparation Example 1, except that 0.3 parts by weight of 100 parts by weight of dried starch of the starch suspension was prepared in the form of acetylated phosphate diphosphate. .

Production Example 10

Phosphoryl chloride (POCl ₃ ) as a crosslinking agent was prepared in the same manner as in Preparation Example 1 except that 0.4 parts by weight of 100 parts by weight of dried starch of the starch suspension was prepared in the form of acetylated phosphate diphosphate. .

(2) Characterization of Viscosity Change during Gelatinization of Acetyl Phosphate Starch

Starch gelatinization is the process of breaking internal bonds between starch molecules by applying heat in the presence of water. Generally, starch gelatinization and starch particle breakdown are measured by measuring the viscosity change of starch at a predesigned temperature profile. down, and the setback properties of starch can be seen and the graph obtained is called amylograph or amylogram.

Viscosity change characteristics during the gelatinization process of the starch in the present invention was measured using a visco / amylograph measuring instrument of Brabender. A starch suspension of 8 wt% concentration was first prepared and the viscosity change was measured while heating and cooling with a predesigned temperature profile. Specifically, the temperature of the starch suspension is increased from 40 ° C to 95 ° C to measure the gelatinization temperature and peak viscosity of the starch, and the minimum viscosity is measured while maintaining the temperature at 95 ° C for 20 minutes. After measuring the degree, the viscosity change in the aging process of the starch gelatinized liquid was measured while cooling to 30 ° C. and maintaining the cooling temperature for about 5 minutes. Figure 2 is an amylograph showing the viscosity change during the gelatinization process of the acetyl phosphate starch prepared in Preparation Examples 4 to 7 and Preparation Example 10. As shown in FIG. 2, in case of Preparation Example 4 in which phosphoryl chloride (Phosphoryl chloride, POCl ₃ ) was added at 0.01 part by weight based on 100 parts by weight of the dried starch of the starch suspension, the final viscosity was after cooling to 30 ° C. The Setback value, which is the difference between the final viscosity) and the lowest viscosity (lowest viscosity after the maximum viscosity when heated to 95 ° C. and maintained for 20 minutes), was found to be very poor in freeze thaw stability and storage stability. In case of Preparation Example 10 in which zero phosphoryl chloride (Phosphoryl chloride, POCl ₃ ) was added at 0.4 part by weight based on 100 parts by weight of dry starch of the starch suspension, the viscosity of the gelatin solution was found to be low overall.

In addition, corn starch (target product), acetyladipic acid starch (Acetylated Distarch Adipate, corn starch base, target product) used in the production of the jam to be described later, Starch Sodium Octenyl Succinate, corn starch base , The target product), Phosphated Distarch Phosphate (corn starch base, target product), and phosphate starch (Distarch Phosphate, corn starch base, target product) in the same way to measure the viscosity change during the gelatinization process. The results are shown in Table 1.

Property classification Corn starch Acetyl Adipic Acid Starch Octenyl succinate sodium starch Phosphorylated Phosphate Starch Phosphate starch Acetyl phosphate starch of Preparation Example 6 Gelatinization start temperature (℃) 71.7 67 65 80 74.4 70.2 Viscosity (BU) 801 1269 1250 20 321 530 Final viscosity (BU) 2130 1668 1405 25 507 820 Breakdown (BU) 265 404 500 3 0 0 Setback (BU) 1011 674 355 3 161 290

In Table 1, the units of maximum viscosity, final viscosity, breakdown, and setback are expressed in Brabeder unit (BU), which is a viscosity unit provided by Brabender's visco / amylograph meter.Breakdown means the difference between maximum and minimum viscosity. , Setback means the difference between final viscosity and minimum viscosity. As shown in Table 1, the acetyladipic acid starch and the octenyl succinate starch showed poor freeze thaw stability and storage stability due to the high breakdown value and the setback value. While the viscosity appeared too low, the acetylphosphate starch prepared in Preparation Example 6 of the present invention is small in the breakdown value and the setback value is stable to aging, and the final viscosity is also high, it is judged to be suitable for heat-resistant jam.

3. Free jam and  Preparation of Jam Containing Starch and Evaluation of its Heat Resistance

(1) Preparation of jam which mixed prejam and starch

Comparative Example 1

96 g of prejam prepared in Preparation Example 1 and 4 g of corn starch (target product) were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for about 5 minutes while stirring to prepare a jam of 65 Brix concentration. Prepared.

Comparative Example 2

Jam was prepared in the same manner as in Comparative Example 1, except that 4 g of waxy corn starch (target product) was used instead of corn starch.

Comparative Example 3

Jam was prepared in the same manner as in Comparative Example 1 except for using 4 g of acetyladipic acid starch (Acetylated Distarch Adipate, corn starch base, product) instead of corn starch.

Comparative Example 4

Jam was prepared in the same manner as in Comparative Example 1 except for using 4 g of starch Sodium Octenyl Succinate (corn starch base, target product) instead of corn starch.

Comparative Example 5

Jam was prepared in the same manner as in Comparative Example 1 except for using 4 g of phosphate starch (Phosphated Distarch Phosphate, corn starch base, product) instead of corn starch.

Comparative Example 6.

Jam was prepared in the same manner as in Comparative Example 1 except for using 4 g of phosphate starch (Distarch Phosphate, corn starch base, product) instead of corn starch.

Comparative Example 7.

Jam was prepared in the same manner as in Comparative Example 1, except that 4 g of acetyl phosphate starch prepared in Preparation Example 4 was used instead of corn starch.

Comparative Example 8.

Jam was prepared in the same manner as in Comparative Example 1, except that 4 g of acetyl phosphate starch prepared in Preparation Example 6 was used instead of corn starch.

Comparative Example 9.

Jam was prepared in the same manner as in Comparative Example 1, except that 4 g of acetyl phosphate starch prepared in Preparation Example 8 was used instead of corn starch.

Comparative Example 10.

Jam was prepared in the same manner as in Comparative Example 1 except that 4 g of acetyl phosphate starch prepared in Preparation Example 10 was used instead of corn starch.

(2) Evaluation of heat resistance of jam mixed with prejam and starch

Each jam prepared in Comparative Examples 1 to 10 was placed on the bread for toast about 3 g and put in an oven, and then baked under the conditions of about 150 to 200 ° C and 180 to 250 ° C of upper fire. 3 is a photograph showing the heat resistance evaluation results of the jam prepared in Comparative Example 1 before and after heating in the oven, Figure 4 is a photograph showing the heat resistance evaluation results of the jam prepared in Comparative Example 7 before and after heating in the oven, 5 is a photograph showing the heat resistance evaluation results of the jam prepared in Comparative Example 8 before and after heating in an oven. As shown in FIGS. 3 to 5, the jams prepared in Comparative Example 1, Comparative Example 7, and Comparative Example 8 lost their form after being heated in an oven and were spread out. In addition, although not shown in the drawings, the same results were obtained in the jams prepared in Comparative Examples 2 to 6, Comparative Example 9, and Comparative Example 10. In addition, the amount of starch was randomly selected from 1 to 20 g instead of 4 g, and the same result was obtained even when the amount of the pre-jam was adjusted so that the amount of the jam blend was 100 g.

4. Free jam and  Preparation of jam mixed with water and evaluation of heat resistance thereof

(1) Preparation of jam which mixed prejam and water

Comparative Example 11.

90 g of the prejam prepared in Preparation Example 1 and 10 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for about 5 minutes with stirring to prepare a jam of 64 Brix concentrations.

(2) Evaluation of heat resistance of jam mixed with free jam and water

The jam prepared in Comparative Example 11 was placed on the bread for toast about 3g and placed in an oven, and then baked under the conditions of about 150 to 200 ° C and 180 to 250 ° C of upper fire. 6 is a photograph showing the heat resistance evaluation results of the jam prepared in Comparative Example 11 before and after heating in an oven. As shown in FIG. 6, the jam prepared in Comparative Example 11 lost its form after being heated in an oven and spread out. In addition, although not shown in the drawings, the amount of water was arbitrarily selected from 1 to 20 g instead of 10 g, and the same result was also obtained when the amount of pre-jam was adjusted so that the amount of the jam blend was 100 g.

5. Pre jam Preparation of Jam Mixed with Water, Starch and Starch

(1) Preparation of jam which mixed prejam, water and starch

Example 1.

90 g of prejam prepared in Preparation Example 1, 5 g of acetylphosphate starch prepared in Preparation Example 5, and 5 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to form 68 brix Jams were prepared at a (Brix) concentration.

Example 2.

85 g of prejam prepared in Preparation Example 1, 5 g of acetylphosphate starch prepared in Preparation Example 5, and 10 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to form 65 brix. Jams were prepared at a (Brix) concentration.

Example 3.

75 g of prejam prepared in Preparation Example 1, 5 g of acetylphosphate starch prepared in Preparation Example 5, and 20 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to form 64 brix. Jams were prepared at a (Brix) concentration.

Example 4.

55 g of prejam prepared in Preparation Example 1, 5 g of acetylphosphate starch prepared in Preparation Example 5, and 40 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 8 minutes while stirring to form 62 brix. Jams were prepared at a (Brix) concentration.

Example 5.

86 g of prejam prepared in Preparation Example 1, 4 g of acetylphosphate starch prepared in Preparation Example 6, and 10 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to form 65 brix. Jams were prepared at a (Brix) concentration.

Example 6.

85 g of prejam prepared in Preparation Example 1, 5 g of acetylphosphate starch prepared in Preparation Example 6, and 10 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to form 65 brix. Jams were prepared at a (Brix) concentration.

Example 7.

75 g of prejam prepared in Preparation Example 1, 5 g of acetylphosphate starch prepared in Preparation Example 6, and 20 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to form 64 brix. Jams were prepared at a (Brix) concentration.

Example 8.

70 g of prejam prepared in Preparation Example 1, 20 g of acetylphosphate starch prepared in Preparation Example 6, and 10 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to form 65 brix. Jams were prepared at a (Brix) concentration.

Example 9.

86 g of prejam prepared in Preparation Example 1, 4 g of acetylphosphate starch prepared in Preparation Example 8, and 10 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to form 65 brix. Jams were prepared at a (Brix) concentration.

Example 10.

85 g of prejam prepared in Preparation Example 1, 5 g of acetylphosphate starch prepared in Preparation Example 8, and 10 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to form 65 brix. Jams were prepared at a (Brix) concentration.

Example 11.

75 g of prejam prepared in Preparation Example 1, 5 g of acetylphosphate starch prepared in Preparation Example 8, and 20 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to form 64 brix. Jams were prepared at a (Brix) concentration.

Example 12.

70 g of prejam prepared in Preparation Example 1, 20 g of acetylphosphate starch prepared in Preparation Example 8, and 10 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to form 65 brix. Jams were prepared at a (Brix) concentration.

Example 13.

90 g of prejam prepared in Preparation Example 1, 5 g of acetylphosphate starch prepared in Preparation Example 9, and 5 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to form 68 brix Jams were prepared at a (Brix) concentration.

Example 14.

85 g of prejam prepared in Preparation Example 1, 5 g of acetylphosphate starch prepared in Preparation Example 9, and 10 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to form 65 brix. Jams were prepared at a (Brix) concentration.

Example 15.

75 g of prejam prepared in Preparation Example 1, 5 g of acetylphosphate starch prepared in Preparation Example 9, and 20 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to form 64 brix. Jams were prepared at a (Brix) concentration.

Example 16.

55 g of prejam prepared in Preparation Example 1, 5 g of acetylphosphate starch prepared in Preparation Example 9, and 40 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 8 minutes while stirring to form 62 brix. Jams were prepared at a (Brix) concentration.

Example 17.

70 g of prejam prepared in Preparation Example 2, 20 g of acetylphosphate starch prepared in Preparation Example 6, and 10 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to form 63 brix. Jams were prepared at a (Brix) concentration.

Example 18.

70 g of prejam prepared in Preparation Example 3, 20 g of acetylphosphate starch prepared in Preparation Example 8, and 10 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to form 68 brix Jams were prepared at a (Brix) concentration.

Comparative Example 12.

85 g of the pre-jam prepared in Preparation Example 1, 5 g of corn starch (target product), and 10 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to give 65 Brix concentrations. Was prepared.

Comparative Example 13.

75 g of the pre-jam prepared in Preparation Example 1, 5 g of corn starch (target product), and 20 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to give 64 Brix concentrations. Was prepared.

Comparative Example 14.

85 g of the pre-jam prepared in Preparation Example 1, 5 g of waxy corn starch (target product), and 10 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to form 65 brix. Jams of concentration were prepared.

Comparative Example 15.

75 g of pre-jam prepared in Preparation Example 1, 5 g of waxy corn starch (target product), and 20 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to form 64 brix. Jams of concentration were prepared.

Comparative Example 16.

85 g of the prejam prepared in Preparation Example 1, 5 g of acetylated distarch adipate (corn starch base, target product), and 10 g of water were mixed to form a jam blend, and the jam blend was stirred at about 90 ° C. It was heated for 5 minutes at to prepare a jam of 65 Brix concentration.

Comparative Example 17.

75 g of the pre-jam prepared in Preparation Example 1, 5 g of acetylated distarch adipate (corn starch base, target product), and 20 g of water were mixed to form a jam blend, and the jam blend was stirred at about 90 ° C. It was heated for 5 minutes at to prepare a jam of 64 Brix concentration.

Comparative Example 18.

85 g of prejam prepared in Preparation Example 1, 5 g of starch Sodium Octenyl Succinate (corn starch base, target product), and 10 g of water were mixed to form a jam blend, and the jam blend was stirred at about 90 ° C. Heated at 5 ° C. for 5 minutes to prepare a jam of 65 Brix concentration.

Comparative Example 19.

75 g of the pre-jam prepared in Preparation Example 1, 5 g of starch Sodium Octenyl Succinate (target product), and 20 g of water were mixed to form a jam formulation, and the mixture was stirred at about 90 ° C. for 5 minutes while stirring. Heating produced jams of 64 Brix concentrations.

Comparative Example 20.

85 g of the pre-jam prepared in Preparation Example 1, 5 g of Phosphated Distarch Phosphate (target product), and 10 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring. A jam of 65 Brix concentration was prepared.

Comparative Example 21.

75 g of the pre-jam prepared in Preparation Example 1, 5 g of Phosphated Distarch Phosphate (target product), and 20 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring. A jam of 64 Brix concentrations was prepared.

Comparative Example 22.

85 g of the pre-jam prepared in Preparation Example 1, 5 g of starch phosphate (Distarch Phosphate, product), and 10 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to form 65 brix. Jams were prepared at a (Brix) concentration.

Comparative Example 23.

75 g of the pre-jam prepared in Preparation Example 1, 5 g of starch phosphate (Distarch Phosphate, corn starch base, target product), and 20 g of water were mixed to form a jam formulation, and the mixture was stirred at about 90 ° C. for 5 minutes while stirring. Heating produced jams of 64 Brix concentrations.

Comparative Example 24.

86 g of prejam prepared in Preparation Example 1, 4 g of acetylphosphate starch prepared in Preparation Example 4, and 10 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to form 65 brix. Jams were prepared at a (Brix) concentration.

Comparative Example 25.

88 g of the pre-jam prepared in Preparation Example 1, 2 g of acetylphosphate starch-phosphate starch prepared in Preparation Example 6, and 10 g of water were mixed to form a jam blend, which was heated at about 90 ° C. for 5 minutes while stirring the jam blend. To prepare a jam of 65 Brix concentration.

Comparative Example 26.

78 g of the pre-jam prepared in Preparation Example 1, 2 g of acetyl-phosphate starch-phosphate starch prepared in Preparation Example 6, and 20 g of water were mixed to form a jam blend, and heated at about 90 ° C. for 5 minutes while stirring the jam blend. To prepare a jam of 64 Brix concentration.

Comparative Example 27.

86 g of prejam prepared in Preparation Example 1, 4 g of acetylphosphate starch prepared in Preparation Example 10, and 10 g of water were mixed to form a jam blend, and the jam blend was heated at about 90 ° C. for 5 minutes while stirring to form 65 brix. Jams were prepared at a (Brix) concentration.

(2) Heat resistance evaluation of jam which mixed prejam, water and starch

Jams prepared in Examples 1 to 18 and Comparative Examples 12 to 17 were placed on a toasted bread in the form of 2 cm in diameter and 1 cm in height, and then placed in an oven. It baked on conditions of 180-250 degreeC.

Table 2 shows the heat resistance evaluation results of the jam prepared in Examples 1 to 18. In addition, Figure 7 is a photograph showing the heat resistance evaluation results of the jam prepared in Examples 6 and 7 before and after heating in the oven (10g water in Example 6, 20g water in Example 7).

 Example Classification Form retained after oven heating Suitability Jam diameter (cm) Jam height (cm) Example 1 2.2 0.9 fitness Example 2 2.2 0.9 fitness Example 3 2.3 0.8 fitness Example 4 2.4 0.8 fitness Example 5 2.2 0.9 fitness Example 6 2.0 1.0 fitness Example 7 2.1 1.0 fitness Example 8 2.0 1.0 fitness Example 9 2.2 0.9 fitness Example 10 2.0 1.0 fitness Example 11 2.2 0.9 fitness Example 12 2.0 1.0 fitness Example 13 2.2 0.9 fitness Example 14 2.2 0.9 fitness Example 15 2.4 0.8 fitness Example 16 2.4 0.8 Juncture Example 17 2.0 1.0 fitness Example 18 2.1 1.0 fitness

As shown in Table 2 and Figure 7, the jam prepared in Examples 1 to 18 according to the present invention maintained about 80-120% of its original diameter and height when baked at a temperature of about 150-250 ° C. In particular, heat resistance prepared by adding acetylated phosphate starch of Preparation Examples 6 to 8, in which Phosphoryl chloride (POCl ₃ ) was added at 0.05 to 0.2 parts by weight based on 100 parts by weight of the dried starch of the starch suspension as a crosslinking agent. Jam was very good in shape stability even at high temperature heating treatment. In addition, although not shown in Table 2 and FIG. 7, the amount of water is arbitrarily selected from 5 to 40 g, and the amount of acetylated phosphate starch prepared in Preparation Examples 5 to 9 is selected from 4 to 20 g. Even when the amount of pre-jam was adjusted so that the amount was 100 g, the jam was maintained at about 80-120% of its original diameter and height when baked at a temperature of about 150-250 ° C.

Table 3 shows the heat resistance evaluation results of the jam prepared in Comparative Examples 12 to 27. 8 is a photograph showing the heat resistance evaluation results of the jam prepared in Comparative Example 24 before and after heating in an oven, and FIG. 9 is a heat resistance evaluation result of the jam prepared in Comparative Examples 25 and 26 before and after heating in an oven. It is the photograph shown after heating (10 g of water in the comparative example 25, and 20 g of water in the comparative example 26). As shown in Table 3, FIG. 8, and FIG. 9, the jams prepared in Comparative Examples 12 to 27 exceeded about 80 to 120% of the original diameter and height when baked at a temperature of about 150 to 250 ° C. It was found that morphological stability was poor.

Comparative example Form retained after oven heating Suitability Jam diameter (cm) Jam height (cm) Comparative Example 12 3.5 0.1 incongruity Comparative Example 13 3.5 0.1 incongruity Comparative Example 14 3.5 0.1 incongruity Comparative Example 15 3.5 0.1 incongruity Comparative Example 16 3.0 0.4 incongruity Comparative Example 17 3.7 0.2 incongruity Comparative Example 18 3.5 0.2 incongruity Comparative Example 19 4.0 0.3 incongruity Comparative Example 20 5.0 0.1 incongruity Comparative Example 21 5.0 0.1 incongruity Comparative Example 22 4.7 0.4 incongruity Comparative Example 23 5.0 0.3 incongruity Comparative Example 24 4.0 0.3 incongruity Comparative Example 25 3.1 0.6 incongruity Comparative Example 26 3.5 0.5 incongruity Comparative Example 27 4.0 0.3 incongruity

6. Pre jam Of jam, mixed with water and starch Sensuality  evaluation

Functionality was evaluated about the jam prepared in Example 2, Example 6, Example 10, Example 14, Example 17, and Example 18. Ten panelists were selected and scored from 1 to 5 points for taste, color, and texture to evaluate the sensory, and to evaluate the presence of off-flavor and foreign body. In addition, the prejam prepared in Preparation Example 1 was used as a control. Table 4 shows the results of the sensory evaluation.

Jam Separator flavor color Texture Bad smell Presence of foreign body Prejam of Preparation Example 1 5 5 5 none none Jam of Example 2 4.5 4 4 none none Jam of Example 6 4.9 4.7 4.8 none none Jam of Example 10 4.8 4.7 4.8 none none Jam of Example 14 4.5 4 4 none none Jam of Example 17 4.9 4.8 4.7 none none Jam of Example 18 4.7 4.5 4.6 none none

※ In Table 4, taste, color, and texture were 5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad sensory evaluation criteria.

As shown in Table 4, the jams prepared in Examples 6, 10, 17, and 18 showed almost the same organoleptic properties as prejams. In addition, the jams prepared in Examples 2 and 14 showed slightly lower organoleptic properties than prejams, but did not show a statistically significant difference.

Although the present invention has been described through the above embodiments as described above, the present invention is not necessarily limited thereto, and various modifications can be made without departing from the scope and spirit of the present invention. In addition, many modifications may be made to adapt a particular situation and material to the teachings of the invention without departing from the essential scope thereof. Therefore, the protection scope of the present invention should not be construed as limited to the specific embodiments disclosed as the best mode contemplated for carrying out the invention, but including all embodiments falling within the scope of the claims appended hereto.

Claims (18)

(a) forming a prejam blend comprising 25 to 175 parts by weight of sweetener per 100 parts by weight of fruit, and preparing the pre-jam by heating the prejam blend with stirring;
(b) preparing acetylated distarch phosphate; And
(c) 40 to 91 parts by weight of the prejam, 4 to 20 parts by weight of the acetylphosphate starch, and 5 to 40 parts by weight of water are mixed to form a jam blend, and the jam blend is heated with stirring to 55 brix (Brix). Forming a heat-resistant jam concentrated to a concentration of at least);
The step (b)
(b1) preparing a starch suspension having a starch concentration of 25 to 60% by weight;
(b2) any one crosslinking selected from the group consisting of phosphoyl chloride, sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP), and mixtures thereof in the starch suspension; Adding a binder in an amount of 0.02 to 0.3 parts by weight based on 100 parts by weight of the dried starch of the starch suspension and performing crosslinking reaction at a temperature of 30 to 60 ° C. and a pH of 9 to 13;
(b3) adding acetic acid or acetic anhydride to the crosslinked reacted starch suspension and acetylating the reaction at a temperature of 30-60 ° C. and a pH of 6-9; And
(b4) filtrating, washing, and drying the acetylated starch suspension.
The method of claim 1, wherein the sweetener of step (a) is any one selected from sugar, syrup, or a mixture thereof.
The preparation of the heat resistant jam according to claim 2, wherein the prejam blend of step (a) further comprises 0.1 to 10 parts by weight of pectin per 100 parts by weight of fruit or 0.1 to 10 parts by weight of organic acid per 100 parts by weight of fruit. Way.
According to claim 3, wherein the prejam blend of step (a) comprises 30 to 140 parts by weight of sugar, 100 parts by weight of sugar syrup, 1 to 30 parts by weight of sugar, 0.2 to 5 parts by weight of pectin and 0.2 to 5 parts by weight of citric acid per 100 parts by weight of fruit. Method for producing a heat-resistant jam, characterized in that.
According to claim 1, wherein the fruit of step (a) is strawberry, apple, persimmon, tangerine, pear, mulberry, plum, peach, grape, bokbunja, lemon, plum, apricot, tomato, orange, fig, cherry, quince, Method for producing a heat-resistant jam, characterized in that consisting of one or more selected from the group consisting of kiwi, blueberries, and mangoes.
The method of claim 1, wherein the fruit of step (a) is a method of producing a heat resistant jam, characterized in that the flesh.
The method of claim 1, wherein the heating of step (a) is carried out at 80 ~ 120 ℃ characterized in that the manufacturing method of the heat resistant jam.
The method of claim 1, wherein the prejam prepared in step (a) has a concentration of 55 brix or more.
The starch of the step (b1) is any one selected from the group consisting of corn starch, waxy corn starch, tapioca starch, potato starch, sweet potato starch, wheat starch and mixed starch thereof. Method for producing heat resistant jam.
The method of claim 1, wherein step (b1) further comprises adding sodium sulfate to the starch suspension in an amount of 0.1 to 10 parts by weight based on 100 parts by weight of the dried starch of the starch suspension and stirring to dissolve it. Method for producing heat resistant jam.
The method of claim 1, wherein the crosslinking reaction time in step (b2) is 0.5 to 5 hours.
The method of claim 1, wherein the amount of acetic acid or acetic anhydride added in step (b3) is 1 to 10 parts by weight based on 100 parts by weight of dried starch.
The method of claim 1, wherein the acetylation reaction time of step (b3) is 0.5 to 5 hours.
The method of claim 1, wherein the heating of the step (c) is carried out at 80 ~ 120 ℃ characterized in that the manufacturing method of the heat resistant jam.
Heat-resistant jam, characterized in that produced by the method of any one of claims 1-14.
The heat resistant jam according to claim 15, wherein the heat resistant jam is maintained at 80 to 120% of the original form after the heating process at 150 to 250 ° C.
Baked confectionery characterized in that it comprises a heat-resistant jam prepared by the method of any one of claims 1 to 14.
A toasted bread comprising heat-resistant jam prepared by the method of any one of claims 1 to 14.

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