KR20130028827A

KR20130028827A - Method for making fruit jams

Info

Publication number: KR20130028827A
Application number: KR1020110092280A
Authority: KR
Inventors: 서희동; 박귀조; 설병옥
Original assignee: 박귀조
Priority date: 2011-09-10
Filing date: 2011-09-10
Publication date: 2013-03-20

Abstract

PURPOSE: A method of manufacturing fruit jam is provided to make jam enable to be preserved for a long time, and to have the unique taste and flavor by putting sugar and salt to fruits, extracting useful components of fruits by osmoregulation, and concentrating the extract by heating. CONSTITUTION: A method of manufacturing fruit jam comprises a step of removing foreign substances adhered on the surface by washing fruits 2-4 times with clean water, and drying the moisture on a tray or a woven bale of which ventilation is good; an extraction step of placing fruits in which the foreign substances are removed, with sugar and salt in a jar, leaving at the room temperature 20-40 days to ferment and extract useful components contained in fruits, and removing solid materials; a heat-concentration and production step of heating the liquid extract in a cattle with stirring, cooling, injecting and packing the jam in a container to produce a fruit jam product. [Reference numerals] (AA) Fruit; (BB) Pre-treatment step; (CC) Fermentation and extraction step; (DD) Heating concentration and commercializing step; (EE) Fruit jam product; (FF) Water; (GG) Sugar; (HH) Salt; (II) Solid materials

Description

How to make fruit jam {Method for making fruit jams}

The present invention relates to a method of making fruit jam, and more particularly, to a method of making fruit jam by heating and concentrating an extract obtained by extracting the components of fruits by osmotic pressure by mixing sugar and salt with fruits.

In general, jam is made by adding sugar to fruits with high concentrations of pectin and organic acids and heating them to make them. Jam is a viscous food, and high concentrations of sugar prevent microbial growth and long-term preservation. It is a food that is eaten with butter on bread such as toast or roll.

In Patent Literature 1, the extracted extract obtained by filtering the selected jujube with 70% alcohol at 65-75 ° C. for 7 hours 30 minutes to 8 hours 30 minutes was concentrated under reduced pressure in a vacuum at 700 ° C. or lower and 700-760 mmHg. The jujube extract was filtered to remove the foreign matter, and the mixture of the pectin and maltitol syrup was mixed, stirred, and concentrated under reduced pressure at 105-115 ° C. Although a method of preparing a jujube jam in a gel state has been proposed by heating and concentrating a mixture of calcium lactate, grape extract powder, Nahan fruit, vitamin and grapefruit seed extract, While the process is complicated, there is a problem in that the manufacturing cost is not easy by using various additives.

In Patent Literature 2, the peach-water mixture was heated to 95 to 100 ° C. for 1 to 2 hours, and then filtered and reheated to 85 to 95 ° C. for 15 to 25 minutes. Method of making is shown, and Patent Document 3, after washing the jujube without seeds and mixed with water to remove the jujube, then treated with a water softener and an ultrasonic device, while stirring for 30 minutes, and heated to 40 mesh (Mesh There is a method of preparing jujube jam by adding vinegar, malt, and locust bean gum to a walking sieve, heating for 10 minutes to dissolve it, and then heating and concentrating at 100 ° C. for 30 minutes in cold water. Compared to the method of making jam, the technology is not much more advanced than the prior art.

In Non-Patent Literature 1, the strawberry jam base, in which the concentration of strawberry serum was performed at a pressure of 30 to 60 mmHg and a temperature of 55 to 58 ° C., was completely mixed. Data analyzing the characteristics are presented, but the data suggesting the characteristics of strawberry jam is just a technique that presents the characteristics of the prior art. In addition, nonpatent literature 2 and nonpatent literature 3 are nothing but the technique which showed the characteristic of the strawberry jam of the prior art.

Republic of Korea Patent Registration No. 10-1018061 (February 21, 2011) Republic of Korea Patent Registration No. 10-1018746 (February 23, 2011) Republic of Korea Publication No. 10-2011-0003719 (January 13, 2011)

Shim Woo-man, Lee Sang-hyun, Bok Jin-young, Baek Sun-ok, "A Study on the Development of New Strawberry Jam Manufacturing Method," Journal of the Korean Society of Food Science and Nutrition, Vol. 2, No. 1, pp. 27-31 Kim, Bok-Ja and Kim, In-Sook, "Study on the Sensory Quality Characteristics of Strawberry Jam by Manufacturing Method", Journal of the Korean Home Economics Association, Vol. 27, No. 3, pp. 71 ～ 78 Park, Sung-Joon, Jae-Hha, Jae-Ho Lim, Kyung-Sup Kwon, Hee-Kyu Jang, and Moo-Young Yoo, "Anthocyanin and Spreadmeter Values of Strawberry Jam during Heating and Storage," Journal of the Korean Society of Food Science and Technology, Vol. 26, No. 4, pp. 365 ～ 370

The present invention is a strong viscosity by injecting sugar and salt into the fruits and extracting the extract extracting the useful components of the fruits by osmotic pressure to a high viscosity to prevent the growth and growth of microorganisms long-term preservation and unique taste The purpose is to provide a way to make fruit jam with flavor and flavor.

The present invention, in the production of fruit jam from the fruit jam as a raw material of the fruit jam, the fruit is washed with a foreign material such as dust attached to the clean water, and then dried at moisture at room temperature to remove the foreign matter to fruit Pre-treatment step, the extraction step of producing the extract by extracting the components of the fruit by osmotic pressure by mixing sugar and salt to the fruit from which the foreign matter is removed in the pre-treatment step, and by heating and concentrated the extract in the extraction step jam It is a special feature that consists of heating concentrated and commercialized steps to make the fruit jam product by cooling the treated with viscous substance in the state to room temperature and then packaging.

The present invention has a simple process for making fruit jams from fruits, so that fruit jams can be easily made in ordinary homes, and even when stored at room temperature for a long time, no mold is formed on the surface. It is expected to be widely applied.

1 is a process for making fruit jam

First, when examining the fruits that can be used as a raw material of the fruit jam in the present invention is as follows.

Fruits which are the raw materials of fruit jam include cherry, cherry, black cherry, wild cherry, radish, raspberry, raspberry, white raspberry, raspberry, raspberry, Winter strawberry, berry, McDrawberry, Bearberry, Dungberry, Brutberry, Begberry, Bokbunja strawberry, Hamgyeong strawberry, longberry, blackberry, thorn strawberry, strawberry, strawberry, five strawberry, maple strawberry, snakeberry, strawberry ( Strawberry, Blue berry, Youngberry, Loganberry, Tayberry, Ollylieberry, Boysenberry, Marionberry, Elderberry ), Bilberry, raspberry, blackberry, dewberry, gooseberry, cranberry, bilberry, lingonberry, bilberry, blueberry fruit, Sorcerer, passion fruit, black corinth, black currant, red currant d currant, white currant, grapes, grapes, wild grape, kiwi fruit, kiwi, kiwi fruit, citron, lemon, orange, tangerine , Grapefruit (Grapefruit), Oval kumquat, dog, tangerine, tanza, pomegranate, mulberry, mulberry mulberry, mulberry mulberry, coupe mulberry, pineapple ( Pineapple, Melon, Papaya, Cucumber, Melon, Watermelon, Tomato, Zucchini, Jujube, Maple, Peach, Apple, Pear, Stonewort, Pear, Persimmon, Gauze, Chinese Quince ), Acerola, Damson plum, Plum, Messil, Apricot, Fig, Mango, Lime Tree, Earth , Sansuyu, Mountain Lion, Gojija, Omija, Fifty-Five Children, Journey Room, Namjeongsil, Sorbus Fruit You can use fruits mixed with one or two of the fruits of the hawthorn, bergamot, rowan, crow, or crow.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

Ⅰ. Pretreatment stage

In the present invention, in making a fruit jam from the fruits used as the raw material of the fruit jam, foreign substances such as microorganisms and dust attached to the collected fruit are pretreated with the fruit from which the foreign substances have been removed by washing with clean water.

1. Washing process

The collected fruits are washed 2-4 times with fresh water such as clean ground water or tap water to remove foreign substances such as dust attached to the surface and acidic aqueous solution.

2. Drying process

Fruits removed foreign matters attached to the fruit in the washing step is placed on a well-ventilated feet or trays, and the moisture attached to the surface is dried to pretreat the fruit to remove the foreign matters.

Ⅱ. Extraction step

1. Fermentation Extraction Process

20 to 100 parts by weight of sugar is mixed with 100 parts by weight of the fruit from which the foreign substances have been removed in the pretreatment step, and 100 parts by weight of the fruit and sugar are added to 0.2 to 0.5 parts by weight of salt (sun salt). Inject it into the treated jar, and leave it at room temperature for 20 to 40 days to ferment and extract the water and fruit components contained in the fruit by osmotic pressure.

At this time, the amount of sugar mixed with the fruit is determined according to the amount of water and sugar content in the fruit. After 15 days of injecting the fruit, sugar and salt into jars, the moisture and fruit components of the fruit are extracted. At this time, the sugar content is measured by a sugar meter (糖度計) to be less than 24Brix, the sugar needs to be additionally adjusted in the range of 25-50Brix.

If the salt concentration is less than 0.1wt%, it is not expected to improve the taste due to the salt effect, and if the salt concentration is more than 1 wt%, the salty taste will be strong and the taste will be degraded. The amount of added is preferably injected in the range 0.2 ~ 0.5wt%.

2. Foreign substance removal process

The water and fruit components contained in the fruit are extracted from the liquid phase, and the solid material such as the peel and seeds of the fruit is separated into a cloth bag, a sieve, and a screen screen to obtain a liquid extract from which the solid material is removed.

And fruits, such as strawberries and Audi do not need to remove solids because there are no solids that are difficult to eat separately.

Ⅲ. Heating concentration and product stage

1. Heat Concentration Process

In the foreign matter removal process, the liquid extract is put into a pot and heated while stirring to treat it as a viscous viscous substance.

The liquid extract is placed in a pot, stirred and heated, the water evaporates and becomes more viscous, and when boiling begins to boil, the heating is stopped immediately. If it is heated more than this, it hardens when cooled and becomes not viscous, and if it is not sufficiently heated, it becomes weak and difficult to handle.

In the extracting step, the liquid extract is put into a pot and stirred and heated, thereby causing a Maillard reaction and changing to a dark brown viscous material regardless of the type of fruit, and having a better taste and flavor than a conventional jam. Jam is made.

2. Commercialization Process

The viscous viscous substance produced in the heating and condensation process is cooled to room temperature, packed in a container, and shipped as a jam product.

12 kg of grapes were washed three times with tap water, dried on the feet for 3 hours, and then dried in a jar sterilized with a propane gas Torch lamp. 50 kg of sun salt and 50 g of commercially available natural salt were injected, the jar was sealed, and the sugar content of the extract was measured after leaving for 15 days in a shade at room temperature, and the result was 40 Brix. The mixture was heated with stirring to extract the moisture and grape components contained in the grapes, thereby making 13.5 kg of dark brown grape jam.

Grape jam made in the above can be confirmed that can be stored at room temperature for a long time, such as mold does not change at all, even if stored for 100 days at room temperature.

As a result of tasting the grape jam made in Example 1 and B-company's commercially available grape jam on a toast with 10 guests as a panelist at O-restaurant in Seongnam-si, Gyeonggi-do, taste and flavor (香味) responded as shown in Table 1.

Tasting evaluation results of grape jam and commercially available grape jam made in the present invention Item Very excellent. great. same. Can not do it. Very poor. flavor 9 persons 1 person - - - Flavor 9 persons 1 person - - -

As shown in Table 1, the grape jam made in the present invention responded that most of the panelists who visited the panel were very good in taste and flavor compared to the commercial grape jam made in the prior art.

As shown in Example 2, the fruit jam made in the present invention is expected to have a very high fruit jam market share because of its excellent taste and flavor as compared to the conventional fruit jam, and its characteristics that do not deteriorate even after long-term storage. .

Claims

In making fruit jam from the fruits which are the raw material of the fruit jam,
Pretreatment step of treating the fruits with clean water 2-4 times to remove foreign substances adhering to the surface, and then drying the moisture on a well-ventilated foot or tray to treat the fruit as foreign substances removed;
Inject the fruit from which the foreign substance of the pretreatment step is removed into a jar with sugar and salt, and leave it at room temperature for 20 to 40 days to extract the components contained in the fruit, extract them in liquid form, and then produce a liquid extract from which the solid substance is removed. An extraction step,
The liquid extract of the extraction step is put into a pot and heated while stirring to treat a viscous viscous material, and then cooled to room temperature and put in a container and packed to produce a fruit jam product characterized in that the heating concentration and commercialization step consisting of How to make jam.