KR20140075957A - Strawberry jam composition having a low glycemic index and method for manufacturing the same - Google Patents
Strawberry jam composition having a low glycemic index and method for manufacturing the same Download PDFInfo
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- KR20140075957A KR20140075957A KR1020120143773A KR20120143773A KR20140075957A KR 20140075957 A KR20140075957 A KR 20140075957A KR 1020120143773 A KR1020120143773 A KR 1020120143773A KR 20120143773 A KR20120143773 A KR 20120143773A KR 20140075957 A KR20140075957 A KR 20140075957A
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- strawberry
- strawberry jam
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/33—High-energy foods and drinks, sports drinks
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a strawberry jam composition having low index (GI) and a process for producing the strawberry jam composition. More particularly, the present invention relates to a strawberry jam composition having low index There is an excellent effect of providing a novel strawberry jam composition having a low sugar index.
Description
The present invention relates to a strawberry jam composition having a Glycemic Index (GI) and a process for preparing the strawberry jam composition. More particularly, the present invention relates to a strawberry jam composition having a low sugar index (GI) prepared by using crystalline fructose as an alternative sweetener And a manufacturing method thereof.
Modern society has been interested in healthy eating habits and lifestyle that can avoid various adult diseases caused by overweight or obesity, and the interest and demand for the consumption of low calorie food is steadily increasing.
In order to reduce the consumption of sugar, which is known to be one of the causes of various adult diseases, there has been a study to replace sugar with a low-calorie high-sweetness sweetener in accordance with such trend, and various sugar substitute sweeteners have been developed and used.
Sugar substitutes sweeteners are several hundred times the sweetness of sugar, so there is little calories as only the amount required to produce the necessary sweetness. In addition, since it is excreted without being digested in the body, it has little influence on blood sugar, and therefore, it is widely regarded as a sweetener for weight control in Korea. Examples of substitute sweeteners include aspartame, which is an amino acid-based sweetener, such as natural sweeteners such as honey, sweet corn, crystalline fructose, liquid fructose, oligosaccharide, maple syrup, agave syrup, unrefined sugar, and sugar-induced natural sweeteners such as erythritol and splen have.
However, in the case of liquid fructose among sugar substitute sweeteners, it disadvantageously disturbs the appetite central nervous system, resulting in overeating and obesity; In the case of the remaining substitute sweeteners, the amount of the sweeteners is lower than that of the sugar, but the sweetness is reduced or extinguished due to the excessive use of the sweeteners, resulting in excessive use of the sweeteners. And it is disadvantageous in that it is limited in utilization due to its shape, is liable to be water-soluble due to large particles, retains aftertaste in the mouth after ingestion, causes intestinal diseases after overeating, and is expensive.
On the other hand, Jenkins et al. (Am J Clin Nutr 34: 362-6, 1981) introduced the concept of "GI (Glycemic Index)" to reflect the "rate of absorption of postprandial glucocorticoids" As a result of the postprandial blood glucose level as a reference value, the food with high sugar index is decomposed rapidly in digestion and the blood sugar is increased in a short time. On the other hand, the food with low sugar index is slowly decomposed and the blood sugar is slowly and lowly rising It is known that the appetite is controlled and the feeling of fullness is also helped to control the weight, and the insulin level and the insulin resistance are also reduced. Table 1 below shows the sugar content and calories of sugar and substitute sweeteners.
Therefore, when selecting and using the sweetener for the prevention and treatment of the most common adult diseases such as obesity, diabetes, coronary artery disease, etc., not only the low calorie but also the local calories are included in the consideration.
On the other hand, as can be seen from the above Table 1, crystalline fructose having a low glucose index is metabolized irrespective of insulin secretion and gentle blood glucose change after ingestion. Therefore, insulin sensitivity is slowed, Not only can patients be reliably consumed, but it is also a substitute sweetener for sugar that has proved to be a rare and reliable substitute among dietary substitute sweeteners.
However, as described above, there has been no disclosure of an invention using low-calorie and low-sugar-index fructose as a sweetener in a fruit jam or jam composition, which is beneficial to obesity, diabetes, etc. For example, Korean Patent No. 10-0401338 discloses " Strawberry jam and its preparation method ", and "strawberry jam making method and its strawberry jam ", respectively, but each sweetener used was a suitably formulated honey / syrup / high fructose combination and sugar, Manufacturing Method ", sugars such as sugar, glucose, fructose, maltose, and oligosaccharides are used as sweeteners.
Also, in the patent document No. 10-2004-0106800, which discloses "a freeze-dried strawberry powder and a powder composition for the manufacture of a strawberry beverage containing the same as a main component thereof ", refined glucose and white sugar are used as sweeteners, The present inventors have disclosed in Korean Patent Laid-Open No. 10-1143379 that one or more sugars selected from oligosaccharide, lactose, glucose, fructose, and sugar are used as a sweetener, Beverages ", and the sweetener used in "Audie functional beverage" of patent publication 10-2010-0078448 was also liquid fructose.
Accordingly, there have been no inventions which disclose methods for producing jams as a sweetener in a strawberry jam or jam composition as in the present invention, which is useful for prevention or treatment of adult diseases such as obesity, diabetes and the like.
As shown in Table 1, the fructose is the same as the calorie of sugar, but more than 99% of the fructose components are crystallized fructose, so the sugar index is low and not only the blood sugar is slowly increased but also the sweetness is also all Because it is the highest among sugar, it can not only produce a high sweetness even if it is used in a smaller amount than sugar, but also it is an excellent sugar substitute sweetener which can be utilized in all foods because sweetness does not disappear even in high temperature.
In the present invention, the above-described fruit fruity is added to the strawberry jam composition as a sweetener, and the mixture is processed to prepare a strawberry jam composition. Generally, the fruit jam is a sweet or fruit substitute sweetener and / Or other additives and then processing them.
Generally, unlike fruit jams, which are produced in small quantities at home, fruit jams that are sold in the market are produced in large quantities in factories and then kept fresh and nutritious until the product is used by buyers, A coloring agent, a coagulant, and the like. However, the strawberry jam composition according to the present invention is a health food composition comprising only strawberry and sweetener.
According to the present invention, a raw material strawberry is prepared by removing foreign materials except for the pulp, sanitizing the raw material several times with water, and then draining the water; Wherein the strawberry drained in the step is crushed in a crushing container until a non-uniform mass is removed and crushed to a predetermined size; Adding the crystalline fructose to the crushed strawberry and mixing them to prepare a strawberry jam preliminary composition; Preparing a strawberry jam vacuum concentrate by concentrating the prepared strawberry jam preliminary composition in a vacuum and stopping the vacuum concentration process when the desired pulp content is reached; The strawberry jam vacuum concentrate prepared above is filled in a prepared storage container, sealed, sterilized, cooled and then packed into a finished product. The low sugar content strawberry jam composition and its preparation method to provide.
In another aspect of the present invention, the strawberry jam pre-composition comprises 10 to 60% by weight of the crystalline fructose in 40 to 90% by weight of crushed strawberries, most preferably in 67% by weight of crushed strawberries, based on the total weight, 33% by weight are added and mixed.
In addition, the strawberry jam composition according to the present invention may be prepared by vacuum concentrating the strawberry jam preliminary composition at 40 to 90 ° C for 2 to 3 hours, and then stopping the vacuum concentration step when it is confirmed that the fruit solids content is 50 to 76 Brix.
Furthermore, the storage container for the strawberry jam composition used in the present invention is sterilized 300 g, 600 g and 1 kg glass bottles.
On the other hand, the strawberry jam composition prepared according to the present invention has a calorific value of 265 kPa and a nutritional content of 65 g of carbohydrate, 62 g of saccharide, less than 1 g of protein, 10 mg of sodium, 18.20 mg of calcium, (Reference: Gyeongbuk Technopark, Daegu Oriental Medicine Center, Specialized Center, Certificate No. of Examination Report No. 2012). -0547), and dietary fiber is 1.7% by weight (see: esfoodardians test certificate issuance No. R-11204-0734), and the index is 14.
As will be explained through the following Examples and Experimental Examples, the present invention relates to a process for producing a strawberry, which comprises harvesting strawberry in a steel making it possible to remove foreign matters except for the pulp, washing with sanitary water several times, The strawberry jam composition of the present invention has a low sugar index. In particular, the strawberry jam composition according to the present invention lowers the blood sugar slowly and slightly due to the low sugar content, so that the human endocrine system Is an extremely useful invention in the health food industry for the prevention or treatment of obesity, diabetes or related adult diseases by providing excellent effects on appetite and weight control of obese, diabetic or related adult patients without disturbance.
FIG. 1 is a graph showing blood glucose response curves up to 2 hours after ingestion of food in the high (high) dietary group and low (low) dietary group.
Figure 2 shows a process for preparing a strawberry jam composition having a low sugar index according to the present invention.
Figure 3 shows a graph of various methods for measuring the area under the curve (AUC). Wherein the method is a method of measuring the total AUC, the method is a method of measuring an incremental AUC cut , the method is a method of measuring an incremental AUC, and the method is an incremental AUC min (E) is a method for measuring the AUC of the net addition.
4 is a graph showing the most accurate and most frequently used incremental AUC measurement method among the five methods shown in FIG. The mean, standard deviation, and coefficient of variation of the glucose index results obtained by combining only the areas of the
Fig. 5 shows a calculation formula of the area sum in Fig.
FIG. 6a shows the results of the intake of the primary () and secondary () standard foods, primary () and secondary (X) comparative foods (strawberry jam composition according to the present invention) of five female subjects (A to E) 15 minutes, 30 minutes, 45 minutes, 60 minutes, 90 minutes and 120 minutes, respectively.
FIG. 6B is a graph showing blood glucose response curves of five male subjects (A to E) under the same conditions as in FIG. 6A, and each of the indications (?,?,?, And X) is the same as in FIG. 6A.
Hereinafter, a method of preparing a strawberry jam composition having a low sugar index according to the present invention will be described in more detail with reference to the examples, but the scope of the present invention is not limited to these examples.
< Example >
Step 1: Hygienic cleaning and drainage of raw materials
Ingredients Strawberries were harvested in the season, and the non-eating areas were removed. Only strawberry pulp was cleaned with sanitary water several times, and the water was drained by supporting the straw.
Second step: crushing step
The strawberry drained in the first step was crushed in a crushing container until it was crushed to a certain size without any uneven lumps by a crusher.
Step 3: Crystalline fructose addition and mixing process
The strawberry jam preliminary composition obtained in the second step is prepared by adding crystalline fructose (99.5% or more of crystal fructus, KRYSTAR? 300, Tate & Lyle) 10 to 60% by weight to 40 to 90% by weight of strawberry crumbs Followed by mixing with a blender to prepare 100% by weight of a strawberry jam preliminary composition.
Step 4: Vacuum / Concentration Process
The strawberry jam preliminary composition prepared in the third step is concentrated in vacuo at 40 to 90 ° C. for 2 to 3 hours in a vacuum concentrator. When the sugar content of the jam composition in a vacuum concentration is measured by a sugar content meter, the concentration is 50 to 76% The process was stopped and the jam state of the jam composition was confirmed by a cup test.
Fifth step: Packaging process to finished product
In the fourth step, the strawberry jam vacuum concentrate prepared in the desired sugar content and confirmed in the jam state was filled in a prepared storage container, in particular a glass bottle, heated at 90 to 95 ° C, sealed, Sterilized by hot water at 90 to 95 캜 for 30 minutes, cooled, and then packed with the finished strawberry jam composition of the present invention.
< Experimental Example >
1. Subject and Contents
In the experimental example of the present invention, the subjects were screened by screening test for aspartate aminotransferase (AST), alanine aminotransferase (ALT), total cholesterol level and blood glucose level under the " The average age was 26.0 years for male adults and 25.4 years for female adults. A total of 10 patients were selected for 4 weeks.
end. Subject exclusion criteria
(1) women whose body mass index is greater than 23 and whose waist circumference is greater than 80 cm and men over 90 cm,
(2) gallbladder disease, gastrointestinal disease, gout, porphyria,
(3) persons with mental disorders such as depression, schizophrenia, alcoholism, drug addiction,
(4) If you are taking anti-obesity drugs (absorption inhibitors, appetite suppressants, etc.) and antidepressants, birth control pills, steroids and female hormones,
(5) If you are pregnant or lactating,
(6) If you have taken a commercial obesity program or diet food within 3 months of the start of the experiment,
(7) If it is determined that exercise can not be performed due to severe musculoskeletal disorders,
(8) If you have been diagnosed and treated for cancer within the last 5 years,
(9) In the case of asthma and other allergic diseases,
(10) If there is a history of surgery within the last 6 months,
(11) In the case of thyroid disease,
(12) hypertensive patients whose blood pressure is more than 160 mmHg in systolic / 100 mmHg in diastolic or diuretic,
(13) Diabetic patients taking fasting blood glucose levels greater than 126 mg / dl, randomized blood glucose levels greater than 200 mg / dl, or taking oral hypoglycemic agents or insulin,
(14) in the case of heart, kidney, liver, thyroid or cerebrovascular disease and
(15) When taking medicines related to skin diseases (steroid drugs).
I. Screening test and test results
2. Materials and Methods
end. Experimental material
(1) Subjects: Five women and five men were selected as subjects.
(2) Standard food: In the present invention, 30 g of 100% edible glucose was used as a standard food.
(3) Comparative Foods: As a comparative food of the present invention, a strawberry jam composition prepared according to the present invention (including the same amount of carbohydrate as the standard food) is issued. (Reference: Daegu Oriental Medicine Center, Gyeongbuk Technopark) No. 2012-0547) was used as 47.39 g, and the nutritional components thereof were as shown in Table 3 below.
(4) Raw materials and ingredients of comparative food: Organic strawberry (Domestic) 67.0% by weight + Fructose fructose (Imported products, more than 99.5% by weight of fructooligosaccharides; see: Esfood Guardian inspection certificate issuance number R-11204-0734 33.0% by weight.
(5) Blood glucose meter and blood stripper, strip: Accu-Chek (Roche, Switzerland).
I. Preparation before the experiment
(1) Subjects fasted for at least 12 hours before the experiment.
(2) Subjects were asked to maintain the same diet in the evening before the experiment to improve the stability and reliability of the experimental data.
(3) Subjects abstained the day before the experiment.
(4) The subjects quit until the experiment was completed.
(5) To confirm the blood glucose stability of the subjects, the blood glucose of each of -30 minutes and 0 minutes was measured, and the food intake was started when the difference was less than 4.
All. Measurement of blood sugar of subjects for standard foods
(1) A total of 2 sessions were performed over a period of 2 weeks.
(2) 50 g of glucose was diluted in 250 ml of purified water and taken within 5 to 10 minutes.
(3) Blood glucose was measured at 15 minutes, 30 minutes, 45 minutes, 60 minutes, 90 minutes, and 120 minutes at the start of intake at 0 minutes.
la. Measurement of blood sugar of subjects for comparison food
(1) A total of 2 sessions were performed over a period of 2 weeks.
(2) 47.39 g of the strawberry jam composition (comparative food) of the present invention (carbohydrate content excluding dietary fiber is 30 g) was taken within 10 minutes.
(3) Blood glucose levels were measured at 15 minutes, 30 minutes, 45 minutes, 60 minutes, 90 minutes, and 120 minutes starting from 0 minutes after initiation of intake.
hemp. How to process the data
The measurement method of the reaction curve area (AUC) varies as shown in Fig. That is, (a) method measures the total AUC and, (b) how to measure the incremental AUC cut, (c) method measures the incremental AUC and, (d) how to measure the incremental AUC min, (e ) Method measures the net AUC (Figure 3).
In the experimental example of the present invention, the area of the reaction curve was analyzed using the incremental AUC method (c). The glucose index of the strawberry jam composition of the present invention was evaluated by measuring the area of reaction curve (AUC), the average of the glucose index (GI) results, the standard deviation (SD) and the coefficient of variation (CV, CV = SD / (Fig. 4).
(c) The 'incremental AUC method' is the most accurate of the five methods shown in FIG. 3 and is not only recommended (see Food and Agriculture Organization, 1998), but is also currently the most used. 4, the area of the
3. Experimental Results
The blood glucose level of each subject was measured with respect to the standard food (Table 4) and the strawberry jam composition of the present invention (Table 5), and the glucose response curve of each subject was measured. Index was calculated.
end. Subjects' blood sugar for standard foods
In accordance with the present invention, the subject's second blood glucose for a standard food is listed in Table 4 below.
I. Comparison of blood sugar
The subject's second blood glucose for the strawberry jam composition of the present invention is shown in Table 5 below.
All. The subject's blood glucose response curve for the standard food and the strawberry jam composition of the present invention
The first standard food (♦), the second standard food (♦), the first comparison food (▲), and the second comparison food (X) of 10 subjects (5 female + 5 male) The blood glucose response curves measured in minutes, 30 minutes, 45 minutes, 60 minutes, 90 minutes, and 120 minutes, respectively, are the same as in FIG. 6A (female subjects) and FIG. 6B (male subjects).
la. Subjects' blood glucose response curve area for standard foods and comparative foods ( AUC )
The blood glucose response curve area of the subject to the standard food and the strawberry jam composition of the present invention is shown in Table 6 below.
The standard deviation between the subject's average response curve area (AUC) for the primary and secondary standard foods and the primary and secondary comparisons, the standard deviation and the coefficient of variation between the two average response curve areas, and the average response curve area per subject And the coefficient of variation are shown in Table 7 below.
hemp. For comparison food Subject's Party Index ( GI )
The coefficient of variation for each subject (5 persons + 5 persons) to the comparative food (strawberry jam composition of the present invention) is shown in Table 8 below, The sugar index of the strawberry jam composition prepared according to the present invention was 14.
The coefficient of variation between the mean response curve area of the subjects measured twice for the standard food and the comparative food was relatively low (standard food 8.22, comparative food 14.63). This means that there is not a large variation among subjects. That is, the choice of subjects and the method of experiment means that it was right regardless of the number of repeated measurements.
In contrast, the coefficients of variation between the response curves for the standard and the comparative food items (standard food 33.71, comparative food 48.85) were relatively high compared to the two measurements. This means that there is a high variation among subject subjects. That is, the difference is due to the difference in the blood sugar response due to biological diversity from seasonal / individual dietary habits and lifestyle habits.
In conclusion, to obtain a reliable glucose exponent value means that the experiment should be performed on at least 10 subjects. In this experiment, it is also the reason why the individual blood glucose response experiment was conducted twice.
According to the present invention, the novel strawberry jam composition having a low sugar content according to the present invention is processed by using crystalline fructose, a substitute sweetener having a low calorie and low sugar index, which is different from the conventional strawberry jam sold on the market, It is an invention that is beneficial to the health of an adult patient without disturbing the system. In addition, although most of the conventional data on the sugar chain were based on foreign diets, it was difficult to apply them to our dietary life. However, in the present invention, the dietary habit of Korean foods and the database of glycemic index of domestic processed foods could be constructed. It is a very useful invention.
Claims (9)
Wherein the strawberry drained in the above step is crushed in a crushing vessel until the crushed ice is destroyed and the crust is disintegrated to a predetermined size;
Adding the crystalline fructose to the crushed strawberry and mixing them to prepare a strawberry jam preliminary composition;
Preparing a strawberry jam vacuum concentrate by concentrating the prepared strawberry jam preliminary composition in a vacuum and stopping the vacuum concentration process when the desired pulp content is reached;
The above-prepared strawberry jam vacuum concentrate is filled in a prepared storage container, sealed, sterilized, cooled and then packed into an article
≪ RTI ID = 0.0 > 1, < / RTI >
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431675A (en) * | 2014-11-27 | 2015-03-25 | 河南梦想食品有限公司 | Method for preparing jam at low temperature |
| KR20220160192A (en) | 2021-05-27 | 2022-12-06 | (주)에스앤피인터내셔널 | Healthy beverage composition with improved antioxidant and regulation function using fermented strawberry solution and manufacturing method thereof |
| KR20230139513A (en) | 2022-03-28 | 2023-10-05 | (주)에스앤피인터내셔널 | Method for producing fermented strawberry product using strawberry hot water extract |
| KR20230142861A (en) | 2022-04-04 | 2023-10-11 | (주)에스앤피인터내셔널 | Fermented strawberry product produced by method for producing fermented strawberry product using strawberry hot water extract |
-
2012
- 2012-12-11 KR KR1020120143773A patent/KR20140075957A/en active Application Filing
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431675A (en) * | 2014-11-27 | 2015-03-25 | 河南梦想食品有限公司 | Method for preparing jam at low temperature |
| KR20220160192A (en) | 2021-05-27 | 2022-12-06 | (주)에스앤피인터내셔널 | Healthy beverage composition with improved antioxidant and regulation function using fermented strawberry solution and manufacturing method thereof |
| KR20230139513A (en) | 2022-03-28 | 2023-10-05 | (주)에스앤피인터내셔널 | Method for producing fermented strawberry product using strawberry hot water extract |
| KR20230142861A (en) | 2022-04-04 | 2023-10-11 | (주)에스앤피인터내셔널 | Fermented strawberry product produced by method for producing fermented strawberry product using strawberry hot water extract |
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