KR20150055639A - Oriental Melon Jam and Manufacturing Method Thereof - Google Patents

Abstract

The present invention relates to oriental melon (Cucumis melo) jam and a preparation method thereof. The oriental melon jam is prepared by adding the oriental melon s which are frequently consumed during summer and are rich in vitamins, beta-carotene, and folic acid. The present invention adds the oriental melon juice in a typical jam preparation progress to maintain the flavor and taste of the oriental melons and enable the consumers to take the active ingredients of the oriental melons easily, thereby increasing the value and functionality of the novel oriental melon jam. The present invention prepares the oriental melon juice, sets the optimal concentration time, and adds oligosaccharides to prepare the oriental melon jam with enhanced palatability. The oriental melon jam can contribute to national health, has frozen oriental melon powder and extract to enable the oriental melon growers to earn incomes constantly.

Description

[0002] Oriental Melon Jam and Manufacturing Method Thereof [0003]

The present invention relates to a melon jam and a method for producing the same, and more particularly, to a melon melon jam added with an effective ingredient of melon by using an melon juice and a method for producing the same.

Jam is a food made by using the coagulability of pectin. It is made by concentrating sugar into juice or pulp, and it is a gel containing pulp which is essentially pulverized. These gel phenomena are formed by pectin in the presence of sugars and acids. They are caused by complicated chemical changes such as esterification of pectin, but actually have a certain ratio and concentration due to interaction by sugar, acid, and pectin do.

      Melon is a plant belonging to the genus Cucurbitaceae. Its origin is known as the Indian region, and it has been developed separately into oriental melon and western melon according to the propagated region. Currently, it is cultivated mainly in Korea, China and Japan. In Korea, it is estimated that melons have been cultivated before the Silla period, and various varieties of native varieties were cultivated in each province.

Melon is a type of fruit and vegetable with a sweet and unique flavor, and its cool taste is suitable for our taste, and it is widely used for summer fruits from ancient times. Melons are high in sugar content, high in carbohydrates (7.3 ~ 7.4%), contain carotene and vitamin C, and have a diuretic effect like watermelon. It is characterized by a large amount of minerals such as calcium and phosphorus and a high content of vitamins A and C.

As a pharmacological effect of melon, it contains a crystalline bitterness substance called "eraterin" which is dried in a less ripe melon root. In addition, Melon melanin has a component that acts as a ganoderma, and it also helps relieve constipation, and is also effective in panic, jaundice, and diuretic. It is known that melon helps to relieve fatigue especially in summer when the thirst is relieved by the sweaty summer, and the constitution is acidic.

A method of manufacturing a jam using various materials includes a method and a composition for manufacturing potato jam (Korean Patent No. 0321856), red ginseng jam and a method for producing it (Korea Patent No. 0438391), a functional jam containing a ginseng extract Korean Patent Registration No. 0538564), green tea jam and its preparation method (Korea Patent No. 0571441), a method for producing a jujube jam and a jujube jam produced by the method (Korea Patent No. 017126) Jams and methods for their preparation have not been reported.

In addition, the current status of product development related to melon is as follows: the production method of koji paste or miso melon jujube (Korea patent application 10-2007-0140749), the production method of semi-dried melon (Korean patent registration No. 1063279) (Korean Patent Registration No. 1324621), a method for producing melon dried snacks (Korean Patent Registration No. 0232055), seasoning of melon pickles, composition for aging and method for producing melon pickles (Korean Patent Application No. 10- 2007-0140747), but there is no report on the jam using melon and its manufacturing method.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in view of the above circumstances, and it is an object of the present invention to provide a melon jam which can easily ingest various useful ingredients of melon using melon juice .

It is an object of the present invention to provide a jam containing an effective component of melon by adding melon juice to jam and a process for producing the same. The present invention was accomplished by first setting the optimum ratio of melon juice after the preparation of melon juice, and then checking the physical properties, color and sensory properties of melon juice.

The melon jam provided by the present invention and the method for producing the melon jam and the method for producing the melon jam according to the present invention can improve the taste, flavor, functionality and texture of the jam by developing a jam capable of easily ingesting the effective ingredient of melon using the melon juice It is expected to contribute to the promotion of melon consumption.

 The melon jam according to the present invention can contribute to the promotion of the public health and it is a very useful invention that can contribute to the stable sales of the melon cultivating farmer by using the melon juice.

The present invention relates to a functional melon jam to which an melon juice is added to a general jam making process and a process for producing the same, the process comprising the steps of: preparing melon juice; Coloring, viscosity, sugar content, and sensory evaluation of melon jam.

Hereinafter, specific methods of the present invention will be described in detail with reference to examples.

Example: Preparation of melon jam

Step 1: Manufacture of melon juice

Melon melon juice was washed with clean water to remove impurities. Melon juice was removed and melon juice juice was prepared by using a grinder.

Step 2: Manufacture of jam with melon juice

35 to 70 parts by weight of oligosaccharide or sugar is added to 100 parts by weight of melon juice, and the mixture is heated to 50 to 70 for 20 to 40 minutes to dissolve oligosaccharide or sugar. Then, 0.3 to 1.0 part by weight of pectin is added to 100 parts by weight of melon juice 35 to 70 parts by weight of sugar were added, and the mixture was concentrated at 60 to 90 to complete melon jam.

Experimental Example 1: Measurement of chromaticity of melon jam according to manufacturing method

The color values of L (lightness, brightness), a (redness, redness) and b (yellowness, yellowness) were measured by using a color difference meter (CR-410, Konica Minolta Co., Japan) The L value of the standard plate used was 96.18, the a value was 0.03, and the b value was 1.79. Three samples were taken at one time for each sample, and the average value was obtained by repeating the measurement three times in total.

      As a result of measuring the chromaticity of melon jam according to the time of concentration, it was found that the bright color and the original yellow color of the melon were distinct (Table 1). Oligosaccharide was brightened by adding different sugars to the melon jam, and the yellow color of the melon was distinct. This is because the sugar has a high degree of caramelization at high temperature, whereas the oligosaccharide is stable to heat (Table 2).

Measurement of melon jam chromaticity according to concentration time Concentration time Chromaticity L a b 3 hours 62.4 -12.5 36.8 5 hours 46.2 -11.3 27.5

Measuring the color of melon jam according to different kinds Per type Chromaticity L a b oligosaccharide 23.53 6.02 67.77 Sugar 13.82 11.15 51.02

Experimental Example 2: Measurement of sugar content and viscosity according to the process of producing melon jam

The viscosity of the melon jam was measured using Viscotech Hispania SL Spain and viscosity using a refractometer PAL-1, ATAGO. The average was obtained by repeating measurement three times.

As a result of measuring the sugar content and viscosity of melon jam according to the time of concentration, the degree of sugar and viscosity of the melon jam was higher than that of the melon jam concentrate for 3 hours (Table 3). Sugar had higher sugar content and higher viscosity than oligosaccharide when prepared with different sugars in melon jam production (Table 4).

Melon sugar measurement of sugar content and viscosity according to change of concentration time Concentration time Brix Viscosity (cP) 3 hours 63 42 5 hours 67 49

According to the type of sugar melon sugar, viscosity measurement Per type Brix Viscosity (cP oligosaccharide 26.7 5863 Sugar 29.3 9600

Experimental Example 3: Sensory evaluation of melon jam

In sensory evaluation of melon jam, 20 college students majoring in food were selected and sensory evaluation of melon jam was carried out. The sensory evaluation contents were the color, the fragrance, the texture, and the general preference of the jam. The score was evaluated by the 5-point scale method. The score was evaluated as 1 point for "very bad" and 5 points for "very good" The higher the preference, the higher the score. The results are shown in Table 5.

As a result of the sensory evaluation of the melon jam which changed the type of sugar, the taste and texture of the melon jam were better when added with sugar, but the color and flavor and overall acceptability of the melon jam with oligosaccharide showed high preference. Recently, it has been suggested that melon jam added with oligosaccharide is desirable considering the rejection of sugar and consumer 's preference for mortar food due to the increase of interest in health.

Sensory evaluation of melon jam according to different kinds division Chromaticity flavor Melon flavor Texture Overall likelihood Oligosaccharide melon jam 4.6 4.5 4.6 4.3 4.6 Sugar melon jam 4.2 4.6 4.3 4.5 4.7

Claims (2)

Preparing a melon juice by selecting and washing fresh melon, adding 35 to 70 parts by weight of oligosaccharide or sugar to 100 parts by weight of melon juice, heating the mixture to 50 to 70 for 20 to 40 minutes, The melon juice is added to 100 parts by weight of melon juice, 0.3 to 1.0 part by weight of pectin is added, and 35 to 70 parts by weight of sugar is added, followed by concentration at 60 to 90 to complete melon jam.
A melon jam produced according to the manufacturing method of claim 1.