KR20140037358A - Method for preparing sugar-free strawberry jam - Google Patents

Abstract

The present invention relates to a production method of a strawberry jam using fermented undiluted liquid. Specifically, the present invention relates to the production method of a strawberry jam by mixing a fermented and undiluted liquid of an apple, a pear, a Japanese apricot, an onion, a platycodon, and an angelica root with a strawberry without adding sugar. By producing the strawberry jam using the fermented and undiluted liquid that contains solely of natural ingredients, the present invention is capable of preventing harm done to a human body caused by artificial food additives, and of eliminating problems caused by an excessive use of sugar. [Reference numerals] (S1) Step of heating strawberries; (S2) Step of dividing the strawberries; (S3) Step of cooling the strawberries; (S4) Step of mixing fermented and undiluted liquid with the strawberries; (S5) Step of re-heating a mixture; (S6) Step of aging the mixture

Description

Method for Preparing Sugar-Free Strawberry Jam [0002]

The present invention relates to a method for producing unsweetened strawberry jam. More specifically, the present invention relates to a method for producing strawberry jam by mixing a fermentation stock solution containing apple, pear, plum, onion, gigyeong, angyeong, etc. with strawberry without addition of sugar.

In general, strawberry jam is prepared by adding sugar to strawberries and allowing the water to evaporate and concentrate with heating and stirring.

However, the general strawberry jam sold on the market contains preservatives, coloring agents or coagulants, and the addition rate of sugar is higher than that of fruit, so it feels too much sweetness and the well-being tendency that is pursuing health due to excessive use of sugar It is the situation that can not cope with. Excessive intake of sugar can cause blood sugar to soar, which can lead to hypoglycemia if the blood sugar is suddenly dropped by insulin. Therefore, overdose of sugar may cause symptoms such as tiredness, headache, loss of concentration, anxiety, edema, and may lead to consumption of vitamin B group for sugar burning or blood acidification.

To prevent this, strawberry jam using other food additives instead of sugar has been developed. An example is Korean Patent No. 0108168 (registered on November 25, 1996). In the patented invention, a mixture of 40-60wt% of sugar-based strawberry or vegetable starch, isomaltooligosaccharide alone or 1-59wt% of saccharides containing isomaltooligosaccharide, pectin, citric acid and the like was used to obtain a low sweetness, a residual ratio of isomaltooligosaccharides of 90% And concentrating under reduced pressure at a temperature of 60 to 80 DEG C and a pressure of 450 to 650 mmHg so as to have a high pigment stability effect (anthocyanin preservation effect), followed by heating and sterilization at 80 to 90 DEG C for 5 to 30 minutes to charge and cool to prepare a functional strawberry jam .

However, these functional strawberry jams can be made similar to the corresponding flesh in terms of taste and color, while reducing the manufacturing cost, but lose the original taste of the fruit. Particularly, since food additives are manufactured through an artificial chemical process, they are harmful to the human body.

In order to solve the above problems, it is an object of the present invention to provide a process for producing unripe sugar-free strawberry jam in order to prevent the human body from being harmful due to artificial food additives and to eliminate the problem caused by the use of excessive sugar .

In order to achieve the above object, the present invention provides a method of manufacturing a strawberry, comprising washing strawberry with water and heating at 80 to 100 캜; Subdividing the strawberry; Cooling the strawberry to room temperature; Mixing 100 parts by weight of the strawberry and 15 to 40 parts by weight of a stock solution of fermentation; Reheating the mixture at 70 to 90 DEG C for 20 to 25 minutes; And aging the mixture at room temperature for 10 to 12 hours.

Wherein the fermentation stock solution is obtained by subdividing the apple, the pear, the plum, the onion, the ginseng, and the ginseng; Mixing 100 parts by weight of the material with 60-100 parts by weight of sugar; Placing the mixture in a loess jar and fermenting for more than 200 days; Filtering the fermented product by filtration to obtain a fermentation broth; And aging the fermentation broth again for 2 to 3 years in a yellow clay pot.

In addition, the present invention provides a strawberry jam produced by the above production method.

The present invention is advantageous in that strawberry jam is prepared by using a fermentation stock solution containing only a natural material, thereby preventing harm to the human body caused by artificial food additives and eliminating problems caused by use of excessive sugar.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a process for producing strawberry jam according to the present invention. FIG.
2 is a flow chart of the method for producing the fermentation stock solution of the present invention.

Hereinafter, a method for producing strawberry jam according to the present invention will be described with reference to the drawings.

The method for producing strawberry jam according to the present invention is characterized by using a fermentation stock solution instead of sugar instead of directly mixing strawberry and sugar. As a result, the use of excessive sugar can be avoided, and the use of other bad food additives can be avoided.

1 is a flow chart showing a method of manufacturing strawberry jam according to the present invention. Each step will be described below.

(S1) heating the strawberry

To prepare strawberry jam, the strawberry is first washed with water and then heated at 80 to 100 ° C.

Strawberries are picked from the field and then sell good-shaped items and gather things that are not well-formed and use them as ingredients for strawberry jam. It is preferable to wash strawberries with water, remove moisture, and then remove the strawberries.

The treated strawberry is heated at 80 to 100 DEG C, preferably for 1 to 2 hours. In addition to the present heating step, all heating steps in the present invention are preferably carried out in an iron pot. Because the iron pot has high thermal conductivity, it is suitable for making jam with excellent flavor.

When the treated strawberry is heated to less than one hour in the above temperature range, the completed strawberry jam is prone to deterioration. If the treated strawberry is heated for 2 hours, the strawberry jam becomes lumpy due to evaporation of the moisture, I can not do it properly. When heated to a temperature higher than the above temperature range, there is a risk that the trans fat is contained in the strawberry jam.

(S2) Step to subdivide strawberry

Next, the heated strawberry is subdivided. That is, the heated strawberry is finely cut using a cutting machine or a steel plate. Place the subdivided strawberries in a clean container.

(S3) Step of cooling the strawberry

Next, the subdivided strawberry is cooled to room temperature.

Normal temperature refers to the temperature of the natural gas which is not heated or cooled. It is usually 15 ° C. Depending on the surrounding environment, the strawberry can be cooled at a temperature of 15 to 20 DEG C to room temperature.

(S4) Step of mixing strawberry and fermentation stock solution

Next, 100 parts by weight of the cooled strawberry and 15 to 40 parts by weight of the stock solution are mixed.

The amount of the fermentation stock solution to be mixed is determined based on the weight of the strawberry. When the fermentation stock solution is mixed in the above range, the strawberry jam of the present invention can be obtained. If the stock solution contains less than 15 parts by weight of the fermentation broth per 100 parts by weight of the strawberry, the sugar content of the strawberry jam is lowered and the delicious strawberry jam can not be obtained. If the stock solution contains more than 40 parts by weight of the fermentation stock solution, The flavor of jam is reduced.

The fermentation stock solution may be prepared by the following steps.

(S10) Subdivision of the material

First, subdivide apple, pear, plum, onion, gill gyeong and angelica. Wash the apples, pears, plums, onions, Gyeonggi and Angelica which become the ingredients thoroughly and cut each material using a cutting machine or a steel plate. 50 to 200 parts by weight of apple, 50 to 200 parts by weight of plum, 50 to 200 parts by weight of onion, 50 to 200 parts by weight of ginseng and 50 to 200 parts by weight of ginseng are mixed.

Among the above materials, Gyeonggyeong refers to a medicine made by removing roots or junks of paper. Gyungyung works on the lungs to treat symptoms with a lot of seawater and sputum, uncomfortable breathing, clearing the lungs, releasing the stiff chest, releasing cold air in the stomach, stopping the cough and removing the wall. I do not see my urine, I have generalized edema, and even when the amount of urine is small. Sore throat, cold cough, sputum, nasal congestion, asthma, bronchial inflammation, pleurisy, headache, chills and tonsillitis. The pharmacological action was reported to be a gadam action, a hypoglycemic action, a cholesterol lowering action, and an inhibiting action of improving bacteria. Appearance is irregularly thin, long fusiform or conical, occasionally branched and grayish brown, pale brown or white on the outside. At the top of the straight root, the stalks remain depressed, and there are horizontal wrinkles, vertical grooves, and some curves in the vicinity. In most of the roots except the upper part, there are rough vertical creases and horizontal grooves, and there is a horizontal line of shrubs. The quality is hard but easy to break. The folded side is not fibrous and sometimes has large gaps.

Among the above materials, Angelica is a representative medicinal plant. It has been harvested from the mountains in the past, but it grows much in recent years. It enjoys the smell of Chinese medicine spreading from the root and leaves of Angelica gigas and uses leaf as a healthful vegetable. You can taste different kinds of incense when you tie the leaves of the sweet angel and eat the lettuce. In the "Making Natural Farming Materials", we have a story to put roots in the fall and soak up alcohol or take a nutritional supplement. To grow angiosperms medicinally, you need to harvest angiosperms that do not grow. In other words, it is a perennial plant, but herbaceous plants must be eaten before flowers bloom. Early growth is very slow, but after June it grows to some extent.

(S20) Step of mixing the material with sugar

The subdivided material and sugar are mixed. Preferably, the sugar is mixed in an amount of 60 to 100 parts by weight with respect to 100 parts by weight of the subdivided material, more preferably 80 parts by weight. A fermentation stock solution having an adequate sugar content to such an extent that strawberry jam can be made can be obtained even if it is mixed in this way.

(S30) fermenting the mixture

The mixture of the subdivided material and sugar is put into a yellow clay pot and fermented for more than 200 days.

Yellow clay pots can be made of ordinary yellow clay pots available on the market. The yellow clay pot has lower thermal conductivity than other storage vessels, but has a higher water uptake rate, as the loess has a greater ability to contain air or moisture than other materials. Therefore, yellow clay pot has been widely used as storage container for fermentation or storage container for fermented food.

If the mixture is fermented in a yellow clay for 200 days or more, a desired fermentation stock solution can be obtained in the present invention.

(S40) Step of obtaining a fermentation broth

Next, the fermentation product is filtered by filtration means to obtain a fermentation broth. As the filtration means, a cotton bag, a fish paste, a filter net, or the like may be used.

(S50) Step of aging the fermentation broth

Finally, the fermentation broth is aged again in a yellow clay for 2 to 3 years to obtain a crude fermentation broth. When the fermented liquid is aged for less than 2 years, the ingredients for fermentation (apple, pear, plum, onion, Gakjing and Angelicae) are not fully aged and the desired effect of each material can not be exhibited properly. When the fermentation broth is aged for more than 3 years, the time is too long. Therefore, in the present invention, a fermentation broth aged for 2 to 3 years is used appropriately.

(S5) reheating the mixture

The mixture of the strawberry and the fermentation stock solution is reheated at 70 to 90 DEG C for 20 to 25 minutes. The heating time can be determined by checking the degree to which the mixture is squeezed, and is generally about 20 to 25 minutes.

The strawberry jam shape can be obtained through reheating process, and the strawberry jam of the present invention can be obtained by finalizing the following aging step.

(S6) aging the mixture

Finally, the mixture is aged at room temperature for 10 to 12 hours to obtain the strawberry jam of the present invention.

Normal temperature refers to the temperature of the natural gas which is not heated or cooled. It is usually 15 ° C. Depending on the surrounding environment, the mixture may be aged at a temperature of 15 to 20 占 폚 at room temperature. You can eat strawberry jam that has undergone reheating, but it is better to mature for 10 to 12 hours to improve the flavor of strawberries.

The above process is completed with the strawberry jam, and the finished strawberry jam is packed in a packing container of a certain standard and covered with a plug. Storage of the packaged strawberry jam is not a problem at room temperature, but it is preferable to store it in the refrigerator as much as possible.

Hereinafter, the present invention will be described with reference to preferred embodiments. It is to be understood, however, that the invention is not limited to the disclosed embodiments, but is capable of many modifications and alternatives, all of which are within the scope of the appended claims. It is obvious that it can be done.

Preparation Example 1: Preparation of stock solution for fermentation

The apples, pears, onions, plum, gyeonggyeong, and angelica were prepared, washed with water, and then moistened on a pedestal. Each of the above materials was subdivided. 130 g of subdivided apple, 130 g of pear, 100 g of plum, 100 g of onion, 100 g of gil, and 100 g of gil. To this mixture was added 550 g of sugar. The mixture was put into a yellow clay pot and fermented for 300 days to obtain a fermented product. The fermented product was filtered with a cotton pouch to obtain a fermentation broth. The fermentation broth was again aged in a yellow clay for 2 years to obtain a final fermentation broth.

Preparation Example 2: Preparation of strawberry jam

Strawberries were harvested from the field and then used as materials to collect bad things. The strawberries were washed with water, then the moisture was removed, and the strawberries were removed. The thus-prepared strawberry was heated at 90 DEG C and subdivided. The subdivided strawberries were collected in a new container. 100 g of the subdivided strawberry and 80 g of the crude fermentation solution prepared in Preparation Example 1 were mixed. This mixture was reheated at 80 DEG C for 20 minutes to obtain a strawberry jam shape. Finally, it was aged at room temperature for 10 hours to obtain a final strawberry jam.

The thus-prepared strawberry jam is made from a fermentation stock solution containing only natural ingredients, and can prevent human harm due to artificial food additives, and can eliminate various problems due to the use of excessive sugar. With the above advantages, the strawberry jam according to the present invention can keep the taste and health together by retaining the flavor of the strawberry jam.

Claims (5)

Washing the strawberry with water and then heating at 80 to 100 캜;
Subdividing the strawberry;
Cooling the strawberry to room temperature;
Mixing 100 parts by weight of the strawberry and 15 to 40 parts by weight of a stock solution of fermentation;
Reheating the mixture at 70 to 90 DEG C for 20 to 25 minutes; And
And aging the mixture at room temperature for 10 to 12 hours.
The fermentation broth according to claim 1,
Subdividing apples, pears, plums, onions, cabbage and ginseng;
Mixing 100 parts by weight of the material with 60-100 parts by weight of sugar;
Placing the mixture in a loess jar and fermenting for more than 200 days;
Filtering the fermented product by filtration to obtain a fermentation broth; And
And aging the fermentation broth again in a loess jar for 2 to 3 years.
The method of manufacturing a strawberry jam according to claim 1, wherein the heating step is performed in an iron pot.
The method according to claim 1, wherein the prepared strawberry jam is refrigerated before shipment.
A strawberry jam characterized by being produced by the method of any one of claims 1 to 4.

Images