KR20150133535A - Method for manufacturing jam with fermented fruits and vegetables - Google Patents

Abstract

Provided is a manufacturing method of jam with fermented fruits and vegetables. The manufacturing method of jam with fermented fruits and vegetables comprises the following steps: forming fermented fruits and vegetables by fermenting and aging after mixing fruits, vegetables, and sugars; forming a mixture by adding malt to the fermented fruits and vegetables; heating the mixture; and adding Salicornia herbacea to the mixtures. According to embodiments of the present invention, jam with fermented fruits and vegetables is capable of preserving taste and smell of fruits and vegetables by fermenting and aging the fruits and vegetables.

Description

METHOD FOR MANUFACTURING JAM WITH FERMENTED FRUITS AND VEGETABLES FIELD OF THE INVENTION [0001]

The present invention relates to a method for producing an interweaving fermentation jam.

Jam is easily used in busy modern life because of its ease of ingestion and storage, and it is an important food popularized by all ages.

Jams are mainly made from fruits such as strawberries, grapes, and apples. In the case of popularized jams, artificial seasonings and salt, which are harmful to health, are added in excess. Excessive salt and seasoning added to the jam thus causes obesity, sugar poisoning, diabetes, indigestion, fatty liver, etc., and is harmful to health. In order to solve such problems, jams containing natural ingredients are sold, but the addition of salt or artificial seasoning is not completely excluded, and when they are completely excluded, there is a problem that the taste is reduced and jams are not formed properly.

In order to solve the above-mentioned problems, the present invention provides a method for producing an in-house fermented jam using natural materials, which is healthy and maintains aesthetics.

Other objects of the present invention will become apparent from the following detailed description and the accompanying drawings.

The method of manufacturing an instant fruit fermentation jam according to embodiments of the present invention includes the steps of mixing an apple and a saccharide and then fermenting and maturing to form a fermented fruit and vegetable, adding malt to the fermented fruit and vegetable to form a mixture, Heating the mixture and adding tufted nodules to the mixture.

The fruit may include one or more selected from tomatoes, strawberries, grapes, pears, apples, brambles, filigree, branches, cabbage, sweet potatoes, carrots, and zucchini.

100 parts by weight of the adhesive and 60 to 100 parts by weight of the saccharide may be mixed and fermented for more than 60 days.

The mixture can be heated at a low temperature of 40 to 90 DEG C for 4 to 10 hours.

The tufted nodule may be a powder having a particle size of 0.1 to 100 mu m.

The malt may be produced by immersing the grains containing at least one selected from the group consisting of barnacles, barley, corn, and wheat into water for one to three hours, drying the grains periodically and germinating the grains periodically, A step of raising 2 to 3 cm of shoots, a step of drying the cereals, a step of pulverizing the cereals, a step of forming a cereal liquid by immersing the pulverized cereals in water, and a step of cooling the cereal liquid after heating And the like.

The mixture may contain 100 parts by weight of the fermentation broth and 30 to 50 parts by weight of the malt.

The present invention may further comprise adjusting the viscosity of the mixture to 4000 to 15000 cps.

According to the embodiments of the present invention, the fermentation jam of the fruit and vegetable according to the present invention not only maintains the taste and flavor of the fruit by fermenting and aging the fruit, but also enhances digestion, increases appetite, .

The fruit and vegetable fermentation jam can prevent diseases caused by excessive intake of sodium by using the noodles without adding salt. Also, it has excellent effect of removing cholesterol and neutral lipids in blood.

 The above fermented jam with fermentation is superior to the conventional jam by adding malt, and it acts as a natural digestive agent in the human body due to various digestive enzymes and vitamins contained in malt, and is useful for diarrhea, vomiting, anorexia and diet.

FIG. 1 is a flow chart schematically showing a method of manufacturing a fruit and vegetable fermentation jam according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to examples. The objects, features and advantages of the present invention will be easily understood by the following embodiments. The present invention is not limited to the embodiments described herein, but may be embodied in other forms. The embodiments disclosed herein are provided so that the disclosure may be thorough and complete, and that those skilled in the art will be able to convey the spirit of the invention to those skilled in the art. Therefore, the present invention should not be limited by the following examples.

FIG. 1 is a flow chart schematically showing a method of manufacturing a fruit and vegetable fermentation jam according to an embodiment of the present invention.

Referring to FIG. 1, the method for preparing the fermentation jam of the present invention comprises the steps of forming a fermented fruit cake (S10), forming a mixture by adding malt to the fermented fruit cake (S20) And adding a toothbrush to the mixture (S40).

Fermentation  Forming step S10 )

Prepare an appetizer containing at least one selected from tomatoes, strawberries, grapes, pears, apples, brambles, filigree, eggplant, cabbage, sweet potatoes, carrots and zucchini. In the present invention, the fruit is a concept including fruits and vegetables. After washing the donkeys thoroughly, remove the non-edible parts such as seeds and cut the rest. Sugar, glucose, oligosaccharides, and saccharides containing at least one selected from glucose are prepared.

And the donut and the saccharide are mixed. The saccharide may be mixed in an amount of 60 to 100 parts by weight based on 100 parts by weight of the adhesive. The mixture of the fruit and the saccharide is fermented for more than 60 days to form a fermented fruit and vegetable. The mixture of the donut and the saccharide can be fermented and aged in a jar or a fermenter. The fermentation broth can be pulverized.

remind On fermentation  Adding malt to form a mixture S20 )

Malt is added to the fermentation broth to form a mixture.

The malt may be produced by immersing the grains containing at least one selected from the group consisting of barnacles, barley, corn, and wheat into water for one to three hours, drying the grains periodically and germinating the grains periodically, A step of raising 2 to 3 cm of shoots, a step of drying the cereals, a step of pulverizing the cereals, a step of forming a cereal liquid by immersing the pulverized cereals in water, and a step of cooling the cereal liquid after heating And the like. In the step of drying and periodically watering and germinating the cereal, the cycle may be more than twice a day. In the step of watering the cereals periodically and growing the shoots of 2 to 3 cm, the period may be at least once a day. 100 parts by weight of the pulverized cereal is poured into 300 to 500 parts by weight of water for 3 hours or more, and then the corn is discarded to form the cereal liquid.

The malt can control the sugar content and provide a rich flavor. The malt may be mixed in an amount of 30 to 50 parts by weight based on 100 parts by weight of the fermentation product. When the content of the malt is less than 30 parts by weight, there is no flavor. When the content of malt is more than 50 parts by weight, the taste of the fruit can be reduced.

Heating the mixture S30 )

The mixture is heated at a low temperature of 40 to 90 DEG C for 4 to 10 hours. Through the heating, the mixture can be concentrated, the viscosity can be controlled, and a sterilizing effect can be expected.

If the temperature is less than 40 ° C, the mixture does not boil well. If the temperature is more than 90 ° C, the taste, color, flavor, and nutritional content of the mixture may be destroyed. When the heating time is less than 4 hours, the viscosity of the mixture is small and it is not easy to use and store. When the heating time exceeds 10 hours, the viscosity becomes large and the taste may be deteriorated.

Adding a tufted nodule to the mixture ( S40 )

To this mixture is added tungsten carbide.

In the present invention, the < RTI ID = 0.0 > nongtung < / RTI > node is a plant, also called hamcho,

The tufted nodule may be a powder having a particle size of 0.1 to 100 mu m. The powder of the tufted nodule may be formed by a method including washing the tufted nodule, naturally drying the washed tufted nodule in the sunlight, and crushing the naturally dried tufted nodule.

0.1 to 10.0 parts by weight of the mixture is added to 100 parts by weight of the mixture to adjust the mixture. The noodle powder may serve as an alternative to salt. If the content of the tufted nodules is less than 0.1 parts by weight or more than 10 parts by weight, the mixture may not fit.

The fruit and vegetable fermentation jam according to an embodiment of the present invention may further include adjusting the viscosity of the mixture to 4000 to 15000 cps. The viscosity can be controlled by adjusting the heating time and temperature. While heating the mixture, the viscosity can be adjusted so that the viscosity is not too small or too large, and the texture of the jam is realized.

[Example 1]

One. Fermentation  Forming step S10 )

Strawberries, grapes, pears, and apples were prepared to prepare jams. After washing the donkeys cleanly, the portion that was not edible was excluded and the remaining portion was cut. Sugar was prepared with saccharides.

The saccharide and the fruit were mixed. The saccharides were mixed in an amount of 60 parts by weight based on 100 parts by weight of the adhesive. The mixture of the saccharide and the fruit was fermented for more than 60 days to form a fermented fruit and vegetable. The mixture of the saccharide and the fruit was aged in a jar. The fermentation broth was crushed.

2. The above- On fermentation  Adding malt to form a mixture S20 )

Malt was added to the fermentation broth to form a mixture.

The malt is prepared by soaking the barnacles in water for 3 hours, drying the barnacles, germinating the barnacles four times a day, raising 2 to 3 cm of the buds with water twice a day, drying the barnacles , Milling the crumbs, immersing 100 parts by weight of the crushed crumbed barbs in 300 parts by weight of water for 4 hours and then throwing out the moss to form a cereal liquid, and cooling the cereal liquid by heating .

The malt was mixed in an amount of 30 parts by weight per 100 parts by weight of the fermentation broth.

3. Heating the mixture ( S30 )

The mixture was heated at a low temperature of 70 占 폚 for 7 hours.

4. Adding tungsten carbide to the mixture ( S40 )

The mixture was added to the mixture and the liver was adjusted.

The tufted nodule was prepared as a powder having a particle size of 0.1 to 100 탆. The powder of the tufted nodule was formed by a method including washing the tufted nodule, naturally drying the washed tufted nodule in the sunlight, and pulverizing the naturally dried tufted nodule.

While heating the mixture, the viscosity was adjusted so that the viscosity was not too small or too large, and the texture of the jam was realized.

[Example 2]

One. Fermentation  Forming step S10 )

Strawberries, grapes, pears, and apples were prepared to prepare jams. After washing the donkeys cleanly, the portion that was not edible was excluded and the remaining portion was cut. Sugar was prepared with saccharides.

The saccharide and the fruit were mixed. The saccharides were mixed in an amount of 80 parts by weight based on 100 parts by weight of the adhesive. The mixture of the saccharide and the fruit was fermented for more than 60 days to form a fermented fruit and vegetable. The mixture of the saccharide and the fruit was aged in a jar. The fermentation broth was crushed.

2. The above- On fermentation  Adding malt to form a mixture S20 )

Malt was added to the fermentation broth to form a mixture.

The malt is prepared by soaking the barnacles in water for 3 hours, drying the barnacles, germinating the barnacles four times a day, raising 2 to 3 cm of the buds with water twice a day, drying the barnacles , Milling the crumbs, immersing 100 parts by weight of the crushed crumbed barbs in 300 parts by weight of water for 4 hours and then throwing out the moss to form a cereal liquid, and cooling the cereal liquid by heating .

The malt was mixed with 40 parts by weight of 100 parts by weight of the fermentation broth.

3. Heating the mixture ( S30 )

The mixture was heated at a low temperature of 70 占 폚 for 7 hours.

4. Adding tungsten carbide to the mixture ( S40 )

The mixture was added to the mixture and the liver was adjusted.

The tufted nodule was prepared as a powder having a particle size of 0.1 to 100 탆. The powder of the tufted nodule was formed by a method including washing the tufted nodule, naturally drying the washed tufted nodule in the sunlight, and pulverizing the naturally dried tufted nodule.

While heating the mixture, the viscosity was adjusted so that the viscosity was not too small or too large, and the texture of the jam was realized.

[Example 3]

One. Fermentation  Forming step S10 )

Strawberries, grapes, pears, and apples were prepared to prepare jams. After washing the donkeys cleanly, the portion that was not edible was excluded and the remaining portion was cut. Sugar was prepared with saccharides.

The saccharide and the fruit were mixed. The saccharides were mixed in an amount of 100 parts by weight based on 100 parts by weight of the adhesive. The mixture of the saccharide and the fruit was fermented for more than 60 days to form a fermented fruit and vegetable. The mixture of the saccharide and the fruit was aged in a jar. The fermentation broth was crushed.

2. The above- On fermentation  Adding malt to form a mixture S20 )

Malt was added to the fermentation broth to form a mixture.

The malt is prepared by soaking the barnacles in water for 3 hours, drying the barnacles and gelling them with water four times a day, growing the buds 2 to 3 cm with water twice a day, drying the coveralls , Milling the crumbs, immersing 100 parts by weight of the crushed crumbed barbs in 300 parts by weight of water for 4 hours and then throwing out the moss to form a cereal liquid, and cooling the cereal liquid by heating .

The malt was mixed in an amount of 50 parts by weight per 100 parts by weight of the fermentation broth.

3. Heating the mixture ( S30 )

The mixture was heated at a low temperature of 70 占 폚 for 7 hours.

4. Adding tungsten carbide to the mixture ( S40 )

The mixture was added to the mixture and the liver was adjusted.

The tufted nodule was prepared as a powder having a particle size of 0.1 to 100 탆. The powder of the tufted nodule was formed by a method including washing the tufted nodule, naturally drying the washed tufted nodule in the sunlight, and crushing the naturally dried tufted nodule.

While heating the mixture, the viscosity was adjusted so that the viscosity was not too small or too large, and the texture of the jam was realized.

[Sensory Test]

In order to compare the fruit and vegetable fermentation jams of Examples 1 to 3 with the ordinary fruit jams currently on the market, the fruit and vegetable fermentation jams of Examples 1 to 3 and 10 g of the general fruit jam were each applied to bread, The score was rated as 10 points of taste and texture. The sensory test was conducted on 10 subjects, 10 subjects, 20 subjects, 10 subjects, 30 subjects, 10 subjects, 40 subjects and 10 subjects. The mean scores were shown in Table 1 below.

Item Teenager 20's 30s 40s Average Example 1 8.2 8.3 8.5 8.7 8.4 Example 2 8.4 8.4 8.4 8.6 8.4 Example 3 8.6 8.5 8.4 8.4 8.5 Plain fruit jam 8.0 7.8 7.8 7.5 7.7

As shown in Table 1, the fermented fruit jam of Example 3, which had a higher malt as the age was older, showed a higher score, and the fermented fruit jam of Example 1 containing more fermented fruit juices than the malt as the age increased The highest score came out.

All of the fermented fruit jams of Examples 1 to 3 were higher than the normal fruit jams. Teenagers who were tasted by ordinary seasonings such as sugar more favored the taste and texture of the fermented fruit jams of Examples 1 to 3 than ordinary fruit jams.

Hereinafter, specific embodiments of the present invention have been described. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (8)

Mixing fermented fruits and saccharides, and fermenting the fermented fruit to form fermented fruit and vegetables;
Adding malt to the fermentation broth to form a mixture;
Heating the mixture; And
And adding the mixture to the mixture. The method according to claim 1,
Wherein the fruit or vegetable comprises at least one selected from the group consisting of tomatoes, strawberries, grapes, pears, apples, brambles, eggplants, branches, cabbage, sweet potatoes, carrots, and zucchini. The method according to claim 1,
100 parts by weight of said adhesive and 60 to 100 parts by weight of said saccharide are mixed and fermented for more than 60 days. The method according to claim 1,
Wherein the mixture is heated at a low temperature of 40 to 90 占 폚 for 4 to 10 hours. The method according to claim 1,
Wherein the tufted nodule is a powder having a particle size of 0.1 to 100 mu m. The method according to claim 1,
The malt,
Dipping 1 to 3 hours of water in a cereal containing at least one selected from barnacles, barley, corn, and wheat;
Drying and periodically watering and germinating the cereal grains;
Watering the cereals periodically and raising 2 to 3 cm shoots;
Drying the cereal grains;
Crushing the cereal grains;
Soaking the pulverized cereals in water to form a cereal liquid; and
Heating the cereal liquid and cooling the cereal liquid; and cooling the cereal liquid. The method according to claim 1,
Wherein the mixture comprises 100 parts by weight of the fermentation mixture and 30 to 50 parts by weight of the malt. The method according to claim 1,
And adjusting the viscosity of the mixture to 4000 to 15000 cps.

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