KR20140075999A - Method for Preparing Strawberry Jam Using Fermented Oriental Medicinal Crude Liquid - Google Patents

Abstract

The present invention relates to a manufacturing method of a strawberry jam using a fermented oriental medicinal crude liquid. Specifically, the present invention relates to a manufacturing method of a strawberry jam by mixing a fermented oriental medicinal crude liquid containing apples, pears, onions, plums, Massa medicata fermentata, Angelica gigas and Cnidium officinale with a strawberry without adding sugar. According to the present invention, the strawberry jam is manufactured by using the fermented oriental medicinal crude liquid containing natural materials, thereby capable of preventing harm to the human body caused by artificial food additives and eliminating problems induced by excessive sugar usage.

Description

Technical Field [0001] The present invention relates to a strawberry jam,

The present invention relates to a method for producing strawberry jam using a fruit juice. More specifically, the present invention relates to a method for preparing strawberry jam by mixing fruit juice containing apple, pear, plum, onion, new gourd, Angelica gigas, cinnabar and the like with strawberries 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.

Disclosure of the Invention The present invention provides a method of manufacturing strawberry jam using a soya liquor in order to prevent harmful substances from human body due to artificial food additives and to eliminate problems caused by use of excessive sugar The purpose.

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 with 15 to 40 parts by weight of the fruit juice; 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.

The above-mentioned liquids are subdivided into apples, pears, plums, onions, new ginseng, angelica ginseng, and astragalus; 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 using a liquid containing only natural ingredients, thereby preventing human harm due to artificial food additives and eliminating problems caused by excessive use of 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.
Fig. 2 is a flow chart of the method of manufacturing a liquid according to 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 of producing strawberry jam according to the present invention is characterized in that strawberry jam is not prepared by directly mixing strawberry and sugar but using a sweetened liquor instead of 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) Stage mixing step

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

The amount of the liquid to be mixed is determined based on the weight of the strawberry. When the liquid is mixed in the above range, the strawberry jam of the present invention can be obtained. When the amount of the fruit juice is less than 15 parts by weight based on 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. When the fruit juice is contained in an amount of 40 parts by weight or more, The flavor of jam is reduced.

The above-mentioned solution refers to a fermentation broth by mixing herb medicines and fruits or vegetables together. The above solutions can be prepared by the following steps.

(S10) Subdivision of the material

First, apple, pear, plum, onion, new song, Angelica and celestial subdivision. Wash the apple, pear, plum, onion, new song, Angelica gigas, and Angelica gigas that become the material thoroughly, and cut each material using a cutting machine or a steel plate finely. 50 to 200 parts by weight of apple, 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 new song, 50 to 200 parts by weight of Angelicae, Mix.

Among the above materials, the new song is made from yeast such as wheat flour or wheat bran, red bean flour, gojiinni, dog mung bean, goat juice, willow juice and so on. have.

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.

Among the above materials, Taichung is originated in China and cultivated as a medicinal plant. It is 30 ~ 60cm in height, hollow inside and branch slightly. Leaves are alternate, two-folded three-queen-folded compound leaf, and the forked pieces are egg-shaped, with a slightly deep sawtooth. The leaves of the root and the bottom have long petiole, and the lower part forms a sheath, wrapping the stem. It has efficacy for sedation, analgesia and tonic to treat headache, anemia, and women's diseases. Remove the leaves and stems from September to November, remove the stems, and dry them in the sun, then use 3 to 6g dalyeoseo, or use as a pill or powder.

(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. This mixture should be mixed, but you can get a juice with enough sugar to make strawberry jam.

(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, the desired amount of 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 broth. When the fermented liquid is aged for less than 2 years, the ingredients for fermentation (apple, pear, plum, onion, new song, When the fermentation broth is aged for more than 3 years, too much time is required. Therefore, in the present invention, a broth aged for 2 to 3 years is appropriately used.

(S5) reheating the mixture

The mixture of strawberries and cooked liquor 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 hot water

The apples, pears, plums, onion, new ginseng, angelica and mantis were prepared, washed with water, and then moistened on a pedestal. Each of the above materials was subdivided. 130g of subdivided apple, 130g of pear, 100g of plum, 100g of onion, 100g of new song, 100g of Angelica gigas and 100g of rice ginger. 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 aged again in a yellow clay pot for 2 years to obtain a final 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 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 can be used to prevent harm to the human body due to artificial food additives, and can eliminate various problems caused by 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)

1. 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 with 15 to 40 parts by weight of the fruit juice;
   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.
   
2. The method according to claim 1,
   Subdividing apples, pears, onions, plums, new ginseng, angelica, and cinnabar;
   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.
   
3. The method of manufacturing a strawberry jam according to claim 1, wherein the heating step is performed in an iron pot.
   
4. The method according to claim 1, wherein the prepared strawberry jam is refrigerated before shipment.
   
5. A strawberry jam characterized by being produced by the method of any one of claims 1 to 4.

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