KR20150041349A - Composition for Grape Jam of Low Calory and Manufacturing Method Thereof - Google Patents

Abstract

The present invention relates to a grape jam composition composed of, based on 100 parts by weight of grape, 68-100 parts by weight of sugar, 12-36 parts by weight of low-sweet sugar, 5.5-12.0 parts by weight of low-calorie sweetener, 2.7-4.0 parts by weight of rare saccharide, 2.0-3.0 parts by weight of pectin, 0.3-0.7 parts by weight of gelatin, 0.01-0.48 parts by weight of acidifier, 0.05-0.06 parts by weight of vitamin C, and 0.02-0.1 parts by weight of grape flavor, and the purpose of the present invention is to provide delicious jam with good quality, capable of maintaining properties and functionalities, by adjusting the acidity to 0.5-1.2 and the pH value to 3.0-4.5. The method of the present invention comprises the steps of: removing grape vines, separating grape grains, removing grape peels and seeds, and then rapidly freezing, thereby freeze-storing the grape at 18°C or lower; thawing the freeze-stored grape, transferring the grape into a raw material storage tank, and then removing foreign materials and selecting grapes; weighting the raw material and a sub material, putting the materials into a vacuum type concentrator, mixing and concentrating the materials to make thick jam, and sterilizing the thick jam; transferring the jam into a filler to fill a predetermined amount of jam in the filler, followed by sterilizing and cooling. The grape jam of the present invention has excellent quality and is good for health.

Description

TECHNICAL FIELD The present invention relates to a low calorie grape jam composition,

The present invention relates to a low calorie grape jam composition and a process for its preparation. More specifically, it is possible to provide a grape jam with a low sticky content and good gel formation without affecting the taste or quality of the grape jam.

The present invention relates to a method for removing grape stems, separating the grains, removing the peel and seeds, rapidly freezing and storing the grains at a temperature below 18 ° C, and transferring the grapes stored in the frozen grains to the raw material storage tank for removal and selection And a step of sterilizing the raw material, filling the raw material in a vacuum concentrator, mixing and concentrating the raw material, sterilizing if the jam is made well, filling the predetermined amount with a filling machine, sterilizing and cooling.

According to the Food Code of the Food Sanitation Act of Korea, 'Jam is a fruit or a vegetable (more than 40% based on the organism, but more than 30% of berries other than strawberry) is jellyed together with saccharides'.

Grapes are berries with good flavor, rich in juices, with an increase in glucose and fructose (14-15%), with a decrease in tartaric acid and malic acid . Grape can be eaten raw or made into raisins and used as a variety of processed products such as bottled, juice, jam, jelly, vinegar, and alcohol. Grapes contain plenty of monosaccharides and are good for restoring fatigue. Vitamins A, B, B ₂ , C, and D are abundant and smooth metabolism. Alkaline foods contain calcium, phosphorus, iron, sodium, magnesium and other minerals to strengthen muscles and bones and diuretic action helps to cure edema. It is also good for anemia and blood circulation and hematopoiesis. It prevents cavities by inhibiting viral activity, and has an anti-cancer component called resveratrol, which is also effective in suppressing cancer. It also helps to prevent neurodegenerative diseases such as Alzheimer's disease and Parkinson's disease by promoting the activity and efficacy of nerve enzymes that make nerve cells. Taking medicine with grapefruit juice will help to absorb the drug and improve its efficacy.

Jam is made by using strawberries, grapes, apples, peaches, and audi to make jam, and to eat bread, waffles, and cookies. Grape jam is made from grape, organic acid, pectin and sugar as a raw material, and when it boils, it becomes grape jam. The phenomenon of jamming means that pectin gels and solidifies in a jelly state. Fruit contains enough pectin and organic acid to make it jelly, but because sugar is insufficient, sugar is supplemented and sugar, pectin and acidity are adjusted according to the heating to make pork. The principle of jam is that the pectin molecules are connected to each other by a hydrogen bond to form a network structure to preserve moisture by the hydroxyl group of the sugar and the carboxyl group of the pectin is decomposed to form a negative charge to inhibit the activity of the carbonyl group of the acid, .

Pectin is pectinic acid, the basic constituent of which is D-galacturonic acid, which is linearly linked by α-1,4 bonds, and some of the carboxyl groups of the side chain of galacturonic acid are arbitrarily methylesterified to contain methoxyl .

Pectin is a substance mainly contained in the cell gap and cell membrane of a plant, and has an important function of holding cells together with celluloses. The pectin of the grape jam is adjusted to 2.0 to 3.0 parts by weight based on 100 of the grape ingredients consisting of at least one of grape seed, grape granule and grape concentrated granule. Pectin is used as a coagulant for chocolate and jelly as well as jam, and is used as a stabilizer for mayonnaise, an emulsifier for ice cream, a stabilizer for essential oils, and an antioxidant for cakes. The pectin content of fruits is as follows. 0.3 to 07 parts by weight of gelatin may be added as an adjuvant for gelation, so that the structure of the jam can be formed and stable stability can be attained.

Pectin content of fruits division Apple Cherry Strawberry Raspberry Redcurrent Black Current pectin(%) 0.75 0.24 0.53 0.53 0.58 1.08 pH 2.9 to 3.8 2.6 to 4.0 3.4 3.4 3.4 3.4

The acidity promotes the bonding of pectin with the organic acid contained in the fruit to form a suitable gel. When heated, the organic acid changes the sugar to the phosgene to improve the sweet taste, and the acidity of the organic acid And the sour taste is also produced, so that a synergy effect of taste is obtained. It is therefore necessary to maintain an appropriate pH of 3.0 to 4.5. Since the content of organic acids in fruits is generally low, citric acid is used in an amount of 0.12 to 0.48 part by weight. One or more of citric acid, acetic acid, tartaric acid, malic acid, butyric acid, palmitic acid, etc. may be used instead of citric acid.

Sugar contents (Brix degree) are expressed as soluble solids content, Brix value, or sugar composition by measuring the sugar content, which is a soluble solid in juice. The solids content of commercial jams is 62.0 ~ 69.0 Brix, and the sweetness of the grape jam of the present invention is adjusted to 55 ~ 56 Brix to lower the sweetness to reduce the influence of the cavities caused by sugar, At least one selected from sorbitol, maltitol, xylitol, mannitol, and low-calorie sweeteners such as aspartame and d-allose is added to the composition as the reducing sugar alcohol to suppress the influence of the reducing sugar.

In the prior art related to grape jam, Korean Patent Registration No. 10-0749214 (Grape Jangjang and its manufacturing method) is a method of mixing grape juice and refined rice flour and heating the mixture, After a certain period of time while heating, if the concentration of the fungus turns yellowish brown, stop the heating and add roasted glutinous rice after a certain period of time.

Korean Patent Registration No. 10-0735865 (non-sugar low calorie functional fruit jam) is composed of a mixture of 40 to 75 wt% of fruit, 5 to 30 wt% of xylitol, 10 to 25 wt% of sorbitol and 10 to 30 wt% of maltitol No sugar, low-calorie functional fruit jam.

Korean Patent Registration No. 10-1078979 (method for producing apple jam) comprises the steps of heating an apple-water mixture of apple and water at a weight ratio of 1: 1 to 95 to 100 ° C for 1 to 2 hours; Filtering the apple-water mixture by filtration means; Reheating the filtered apple-water mixture to 85 to 95 캜 for 15 to 25 minutes; And 45 to 55% by weight of the apple is added to the apple-water mixture while heating at a reheating temperature, and the mixture is heated with stirring for 15 to 25 minutes.

Korean Patent Registration No. 10-0419075 (paprika jam) contains 25 to 40 wt% of paprika puree, 30 to 35 wt% of water, 20 to 26 wt% of sugar, 4.5 to 10 wt% of apple juice, 5.3 to 10 wt% ~ 3% by weight of pectin and 0.15 ~ 1.5% by weight of pectin.

However, these prior arts have different technical constructions from the present invention.

When the jam is forming the gel, the fiber components of the fruit, pectin and sugar, make the jam well. However, when they are lacking, the gelation is not persistent. Therefore, when making the jam using fruits or vegetables, The acidity must be properly mixed to make a good jam.

However, since pectin and sugar in fruit are scarce to make jam, it is good to make jam while boiling with 2.0-1.0 parts by weight of pectin, 68-100 parts by weight of sugar, and pH 3.0-4.5 with respect to 100 grape ingredients. However, it is important to keep the ratio because pectin and sugar content are closely related. Sugar affects the gelation, but it prevents the contamination of microorganisms. Therefore, since the sugar content is high, it is avoided for the patient who causes metabolic syndrome such as obesity diabetes, so that the sugar can be reduced and the physical properties and sensory properties of the jam There is no proper means. Especially, the sugar content in classic jam is 62 ~ 65 Brix, which is very high.

D-psicose, d-allose is a rare saccharide contained in trace amounts in molasses and the like, and is a monosaccharide having a degree of sweetness of 70% as compared with sugar, which is a natural sugar present in a very small amount during isomerization reaction of molasses and glucose. With a calorie of 0 Kcal and excellent solubility, various food and beverage applications are expected. The effect of body fat formation inhibition is less affected by weight gain, and d-allose, which has the effect of non-viable function and anti-aging function, is added to improve obesity accumulation in body fat due to excessive sugar intake.

The present invention relates to a process for preparing a pectin having a sugar content of 34-50 Brix and adjusting pectin to 0.3-3.0 parts by weight of pectin, 0.3-0.7 parts by weight of gelatin, 0.5-1.2 of an acidity and pH 3.0-4.5, And to provide delicious jams of good quality that can maintain the quality.

Removing the grape stems and separating the grains, removing the perilla and seeds, rapidly freezing and freezing and storing at below 18 ° C, defrosting the frozen and stored grapes, transporting them to the raw material storage tank to remove and sort the foreign materials, The raw material is weighed, placed in a vacuum concentrator, mixed and concentrated, sterilized if the jam is well made, and packed to a filling machine, sterilized and cooled.

The jam of the present invention is suitably mixed with pectin, sugar and organic acid, and has excellent properties of sour taste, sweet taste and jam, and is good in health since it is low in calorie.

The present invention relates to a method for removing grape stems, separating the grains, removing the peel and seeds, rapidly freezing and storing the grains at a temperature below 18 ° C, and transferring the grapes stored in the frozen grains to the raw material storage tank for removal and selection And a step of sterilizing the raw material, filling the raw material in a vacuum concentrator, mixing and concentrating the raw material, sterilizing if the jam is made well, filling the predetermined amount with a filling machine, sterilizing and cooling.

1) Pectin

The pectin content of fruits is 1.08% in black currant, 0.75% in apple, 0.58% in red currant, 0.53% in strawberry, 0.53% in raspberry and 0.24% in cherry. In the present invention, pectin is used as an increasing agent. When the content of pectin in the grape is low, the jam does not become thick. Therefore, when making the grape jam, the pectin content is adjusted to 2.0 to 3.0 parts by weight with respect to 100 parts by weight of the grape ingredient. In addition, 0.3 to 0.7 parts by weight of gelatin obtained from collagen, which is a natural protein, can be used as the thickening agent.

2) pH

Since the acidity is preferably from 0.5 to 1.2 and the pH is from 3.0 to 4.5, the content of organic acids in fruits is generally low, so 0.12 to 0.48 parts by weight of citric acid is used relative to 100 parts by weight of the grape ingredient. Instead of citric acid, one or more selected from acetic acid, tartaric acid, malic acid, butyric acid, palmitic acid and the like may be used.

3) sugar content

The sugar content was adjusted to 58 ~ 59 Brix, and the maltose powder having a relatively low sweetness of 0.34 (based on sugar 1.0) was used instead of reducing the amount of sugar. To adjust the sweetness, aspartame, a low calorie sweetener, , Sorbitol, and maltitol, and the addition of d-allose, a rare saccharide, was used to prevent obesity caused by ingestion of sugar. Sugars, maltose powder, or malt syrup containing maltose content of 80% or more can be used. In addition, reducing the amount of monosaccharide to prevent obesity and using maltose powder, aspartame, sorbitol, and maltitol were advantageous in controlling the degree of sweetness and controlling the water activity.

4) grapes

Remove the grape stem and remove the peel and seeds, then rapidly freeze and store frozen below 18 ℃. The grapes are thawed to remove foreign matter, and the frozen grapes (grains) and grape-enriched fruit juice are transferred to the raw material storage tank.

5) Compounding of raw materials

68 to 100 parts by weight of sugar, 12 to 36 parts by weight of powdered maltose, based on 100 parts by weight of the grape material. 4.0 to 8.0 parts by weight of maltitol, 2.7 to 4.0 parts by weight of d-allose, 2.0 to 3.0 parts by weight of pectin and 0.3 to 0.7 parts by weight of gelatin. 0.12 to 0.48 parts by weight of citric acid, 0.06 to 0.1% of vitamin C and 0.02 to 0.1 parts by weight of grape. Grape may be used by mixing 60 ~ 80 w / w% of grape-concentrated granules and 20 ~ 40 w / w% of grape granules.

<Application example>

Instead of reducing the amount of sugar used, some low-calorie sweeteners and low-calorie sweeteners were used in combination. Instead of reducing the amount of pectin used, gelatin was used as a thickening agent, and some of the organic acids were used in combination instead of reducing citric acid as an acidifier. Grape jam was made according to the blending ratio shown in Table 2.

Mixing ratio of grape jam (unit: parts by weight) division Application example 1 Application example 2 Application Example 3 Application example 4 Application Example 5 grape Grape 100 Grape granules - 80 72 66 60 Grape-concentrated granules - 20 28 34 40 Grape incense 0.02 0.04 0.06 0.08 0.10 sugars Sugar 68.0 72.0 76.0 92.0 100.0 Powdered maltose 36.0 34.0 30.0 17.0 12.0 Aspartame 0.09 0.08 0.07 0.04 0.0 Sorbitol 4.0 2.5 2.0 1.5 1.5 Maltitol 8.0 7.0 6.0 5.0 4.0 d-alos 2.7 3.0 3.3 3.6 4.0 Thickening
My pectin 2.0 2.2 2.6 2.8 3.0 gelatin 0.3 0.4 0.5 0.6 0.7 Sour
My Citric acid 0.12 0.24 0.32 0.40 0.48 Tartaric acid - 0.08 0.06 0.04 0.02 Malic acid 0.05 - - - 0.01 Etc Vitamin C 0.05 0.06 0.06 0.06 0.06 Purified water 40.0 40.0 40.0 40.0 40.0

The grapes were purchased from commercial factories for commercial use, saccharides (target, Samyang Genex), thickeners, and acidulants were purchased on the market.

<Test Example>

Table 3 shows the results (special, top, middle, and bottom) of the grape jam made by the above blending ratio by comparing the appearance (blending state) and the physical properties (kneading degree).

Comparison of physical properties according to mixing ratio division Application example 1 Application example 2 Application Example 3 Application example 4 Application Example 5 Exterior medium Special Special Prize medium Properties Prize Special Special Special Prize Appearance Prize Prize Special Special medium

    From the above results, Application Example 2 to Application Example 4 showed excellent results.

6) Concentration / sterilization / input

Concentrate (59 to 66 Brix) in the concentrator to maintain the original quality of the jam and sterilize at about 95 ° C. After cleaning the test tube, remove the water and transfer it to the filler to fill and seal the specified amount. The sealed product is sterilized again at about 95 캜 and cooled to below 15 캜 in the cooler.

7) Quality control

The property shall have a unique color and flavor and shall be free of foreign matter, odor and foreign matter, and the state of storage shall be perfect, sealed and maintained in a proper degree of vacuum and good condition of appearance and inner surface of the pipe.

&Lt; Example 1 >

Raw materials such as grape granules, grape-enriched granules, sugar, agar, citric acid%, vitamin C, grape flavor and the like were mixed as in Examples 1 to 5. The mixed raw materials were concentrated in a concentrator to 59 to 62 Brix and sterilized at about 95 ° C. The cavity was washed and water was removed and transferred to a filling machine to fill the specimen and seal it. The sealed product was sterilized again at about 95 캜 and cooled to below 15 캜 in the cooler.

The blend ratio of the raw material (unit: w / w%) division Example 1 Example 2 Example 3 Example 4 Example 5 Grape granules 26.70 27.70 29.09 33.00 34.90 Grape-concentrated granules 12.60 11.87 11.31 11.60 11.00 Sugar 25.60 27.47 30.71 34.20 37.00 Powdered maltose 28.40 26.91 23.00 15.10 11.00 Aspartame 0.04 0.03 0.03 0.03 0.01 Sorbitol 1.55 0.95 0.80 0.70 0.61 Maltitol 3.14 2.77 2.42 2.20 1.90 d-alos 1.02 1.19 1.32 1.60 1.84 Pactin 0.78 0.88 1.04 1.20 1.30 gelatin 0.12 0.16 0.20 0.27 0.32 Citric acid 0.02 0.03 0.04 0.05 0.05 Vitamin C 0.02 0.02 0.02 0.03 0.04 Grape incense 0.01 0.02 0.02 0.02 0.03 Sum 100.00 100.00 100.00 100.00 100.00

<Test Example> Sensory Test

In the case of the grape jam of the present invention, a well-trained panelist (10 persons, 20s, 30s, 40s, 2 persons in each of 50s, men and women) Table 3 shows the results of texture, flavor, palatability, and overall taste by performing the following tests. The control group was compared with commercial grape jam (O company).

Sensory test result division Example 1 Example 2 Example 3 Example 4 Example 5 Control group Texture 4.3 4.4 4.5 4.6 4.4 4.1 incense 4.3 4.3 4.5 4.5 4.4 3.9 Likelihood 4.2 4.4 4,5 4.6 4.3 4.0 Overall flavor 4.3 4.4 4.5 4.6 4.4 4.1

The grape jam of the present invention exhibited a very superior sensory performance as compared with the products which are distributed in the market.

The jam of the present invention is industrially applicable since pectin, sugar, low calorie sweetener, low calorie sweetener, and organic acid are properly mixed to provide good quality and good health.

Claims (7)

A sweetener composition comprising 68 to 100 parts by weight of sugar, 12 to 36 parts by weight of low sugar, 5.5 to 12.0 parts by weight of low calorie sweetener, 2.7 to 4.0 parts by weight of rare sugar, 2.0 to 3.0 parts by weight of pectin, 0.3 to 0.7 part by weight of gelatin, 0.01 to 0.48 part by weight of an acidic agent, 0.05 to 0.06 part by weight of vitamin C, and 0.02 to 0.1 part by weight of grape. The grape jam composition according to claim 1, wherein the grape is composed of one or more selected from grape eggs, grape grapes and grape-enriched grains. The method according to claim 1, wherein the reduced sugar is malt syrup, maltose powder. And crystalline maltose. The grape jam composition according to claim 1, The grape jam composition of claim 1, wherein the rare saccharide is comprised of d-allose made from natural materials. The grape jam composition according to claim 1, wherein the acidic agent is composed of one or more selected from citric acid, tartaric acid and malic acid. Removing the grape stems and separating the grains, removing the perilla and seeds, freezing rapidly and storing them at 18 ° C or below, thawing the cryopreserved grapes and transferring them to the raw material storage tank to remove and sort the foreign materials Wherein the sweetener comprises 68 to 100 parts by weight of sugar, 12 to 36 parts by weight of low sugar, 5.5 to 12.0 parts by weight of low calorie sweetener, 2.7 to 4.0 parts by weight of rare sugar, 2.0 to 3.0 parts by weight of pectin, 0.7 to 1.0 part by weight of vitamin C, 0.05 to 0.06 part by weight of vitamin C and 0.02 to 0.1 part by weight of grape were added to a vacuum concentrator, and the mixture was concentrated to 59 to 62 Brix. And a step of transferring the solution to a filling machine, filling a certain amount of the solution, sterilizing the solution, and cooling the grape jam composition. A grape jam composition made by the method of claim 6.