KR20160062944A - Pear jam and Manufacturing method for pear - Google Patents

Pear jam and Manufacturing method for pear Download PDF

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KR20160062944A
KR20160062944A KR1020140166269A KR20140166269A KR20160062944A KR 20160062944 A KR20160062944 A KR 20160062944A KR 1020140166269 A KR1020140166269 A KR 1020140166269A KR 20140166269 A KR20140166269 A KR 20140166269A KR 20160062944 A KR20160062944 A KR 20160062944A
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jam
weight
parts
pear
sugar
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KR1020140166269A
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KR101701570B1 (en
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김홍자
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김홍자
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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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

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  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The present invention relates to pear jam, and a manufacturing method thereof. The pear jam is manufactured by adding 6-11 parts by weight of pickled Japanese apricot to a primary mixture prepared by mixing 69-74 parts by weight of pear and 23-28 parts by weight of sugar, and heating the resultant product. According to the present invention, the pear jam of the present invention can be manufactured without chemical additives used to manufacture pear jam, such as pectin, organic acid, and the like, and can obtain excellent functional characteristics and physical properties by adding pickled Japanese apricot and pear flesh.

Description

배 잼 및 그 제조방법{Pear jam and Manufacturing method for pear}BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a jam and a manufacturing method thereof,

본 발명은 배 잼 및 그 제조방법에 관한 것으로, 더욱 상세하게는 매실 장아찌를 첨가하여 제조된 배 잼 및 그 제조방법에 관한 것이다.
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a double jam and a method for producing the same, and more particularly, to a double jam produced by adding a pickled jasmine and a method for producing the same.

일반적으로, 잼류라 함은 과실류 또는 과채류를 당류 등과 함께 젤리화 또는 시럽화한 것이다.Generally, the term jam is a jelly or syrup of fruits or fruit or vegetables with sugars and the like.

과실이나 기타 식물성식품을 미생물에 의한 부패가 일어날 수 없을 정도로 수분을 증발 시키고 농축시킨 후 설탕을 가하여 만든 제품으로 다량의 당분을 함유하는 저장성이 높은 가공식품이다. 저장성이 높은 것은 당으로 인해 삼투압이 높아져 미생물들의 생육이 저해되기 때문에 통상적으로 설탕함량은 65~70%가 사용된다.It is a product made by adding sugar after evaporating and concentrating moisture to such a degree that corruption caused by microorganisms can not occur in fruits and other vegetable foods, and it is a highly preserved food containing a large amount of sugar. Sugar content is usually used in the range of 65 to 70% because high storage stability results in increased osmotic pressure due to sugar and inhibition of growth of microorganisms.

잼이 만들어 지기 위해서는 펙틴, 산, 당도의 비율이 갖추어져야 하는데, 과일이 미숙하면 펙틴과 산 함량이 부적당하므로 펙틴과 산을 첨가하여 조절해야 한다. 또한 식품산업이 발전하면서 현대인의 식습관 변화에 발 맞추어 다양한 잼이 개발되어 시중에 유통이 되고 있다.For the jam to be made, the proportion of pectin, acid, and sugar should be adjusted. If the fruit is immature, pectin and acid content are inadequate. In addition, as the food industry developed, various jams were developed in accordance with the changes of eating habits of modern people, and they are being distributed on the market.

그러나, 다른 과일에 비해 뛰어난 생리효과를 가진 배를 잼으로 가공한 제품은 찾아 보기 어렵다.However, it is difficult to find a product that has a jam-like shape that has a better physiological effect than other fruits.

통상적으로 배는 천연 재료의 함량만으로 잼을 대량으로 생산하기는 쉽지않으며, 시중에 유통되는 대부분의 잼은 당산비 조절을 위해 구연산, 과당, 설탕 및 올리고당 등을 첨가하여 제조되고, 점성을 좋게 하기 위해서 펙틴을 첨가하여 사용하고 있다.Generally, it is not easy to produce large quantities of jams only by the content of natural materials. Most of the jams circulating in the market are prepared by adding citric acid, fructose, sugar, oligosaccharide, etc. for controlling the sugar content, Pectin is added for use.

본래 배는 시원하고, 달콤한 맛과 은은한 향을 갖는 기호과일로, 다른 과일의 당에 비하여 감미도는 50~60% 정도로 낮지만, 당뇨병 환자의 대체 감미료로 활용되고 있을 정도로 다양한 생리작용이 있다. 또한 배는 과육 특성 때문에 다른 과일 잼과 같이 용이하게 제조하기는 어려우며, 유기산의 함량이 낮아 당산비 조절이 쉽지 않고, 잼의 젤리화 조건을 충족하지 못하기 때문에 배를 이용해 다양한 가공제품의 개발 및 상품화에 관한 연구는 진행이 되지 않고 있는 상황이다.
Originally, it is a symbol fruit with a cool, sweet taste and a fragrant flavor. Its sweetness is 50 ~ 60% lower than that of other fruits, but it has various physiological functions to be used as a substitute sweetener of diabetic patients. Also, due to the fleshy nature of the pear, it is difficult to make it as easily as other fruit jams. Since the content of organic acid is low, it is not easy to control the sugar content and does not satisfy the jelly condition of jam. Therefore, Research on commercialization has not proceeded.

대한민국특허등록 제 10-1238067호Korean Patent Registration No. 10-1238067

본 발명은 상기와 같은 문제점을 감안하여 안출된 것으로, 배 잼 제조시 사용되는 펙틴 및 유기산 등의 화학첨가물 없이 배 잼을 제조하는데 목적이 있다.Disclosure of the Invention The present invention has been made in view of the above problems, and an object of the present invention is to prepare a pear jam without chemical additives such as pectin and organic acid used in the manufacture of pear jam.

또한 본 발명의 다른 목적은 배 과육과 매실 장아찌 첨가를 통해 잼의 관능적 특성 및 물성이 우수한 배 잼의 제조방법을 제공하는데 목적이 있다.
Another object of the present invention is to provide a method for producing a double jam having excellent sensory characteristics and physical properties of jam through the addition of flesh of flesh and pickling.

이와 같은 목적을 달성하기 위해 본 발명은, 배 69~74중량부, 설탕 23~28중량부를 혼합, 가열하여 제조된 1차 혼합물; 그리고 상기 혼합물에 매실장아찌 6~11중량부를 첨가하여 배 잼이 제조될 수 있다.In order to achieve the above object, the present invention provides a method for producing a mixture of a primary mixture prepared by mixing and heating 69 to 74 parts by weight of a boat and 23 to 28 parts by weight of sugar; And 6 to 11 parts by weight of the pickled pickles can be added to the mixture to prepare a pear jam.

상기 배는 0.5~2mm로 채를 썬 후 혼합될 수 있다.The boat can be mixed after 0.5 to 2 mm sieving.

한편, 본 발명의 실시예에 따른 배 잼의 제조방법은 배 69~74중량부의 배과육을 넣고 95~115℃의 온도로 50~120분 가열하는 제 1단계; 상기 제 1단계에서 가열된 배 과육과 설탕 23~28중량부를 넣고, 약 120~180분동안 저어 제조하는 제 2단계; 상기 제 2단계에서 제조된 혼합물에 매실장아찌 6~11중량부를 넣고 90~120℃의 온도로 30~60분동안 가열하여 제조하는 제 3단계; 를 포함하는 포함할 수 있다.Meanwhile, a method for preparing a pear jam according to an embodiment of the present invention comprises heating a pear flesh of 69-74 parts by weight to 95-115 ° C for 50-120 minutes; A second step of adding 23 to 28 parts by weight of flesh and sugar heated in the first step and stirring for about 120 to 180 minutes; A third step of adding 6 to 11 parts by weight of the pickled pickle to the mixture prepared in the second step and heating the mixture at a temperature of 90 to 120 ° C for 30 to 60 minutes; And < / RTI >

이때, 상기 제 2단계 배합시 설탕은 당도조절이 가능하도록 120~180분내에 분할 첨가하여 제조될 수 있으며, 상기 제 3단계 배합시 매실 장아찌는 청매실 45~50중량부와 설탕 54~59중량부를 혼합하고, 실온에서 60~90일 숙성한 후 매실 장아찌만 분리하여 8~15개월 동안 숙성한 매실 장아찌로 제조될 수 있다.
In the second step, the sugar may be added in a proportion of 120 to 180 minutes so that the sugar content can be controlled. In the third step, the mixture of 45 to 50 parts by weight of the pickled plum, 54 to 59 parts by weight of sugar, Mixed, and aged at room temperature for 60 to 90 days, then separated from the pickled plum, and aged for 8 to 15 months.

본 발명의 실시예에 따른 배 잼의 제조방법을 통해 생산된 배 잼은 당도와 젤리화를 위해서 화학첨가물인 유기산과 펙틴을 필요로 하지만 화학첨가물을 첨가하지 않고 매실장아찌를 이용하여 잼을 제조할 수가 있어 제조 공정이 간단하고 다양한 소비자 기호에 따른 만족감을 제공할 수 있다.The pear jam produced by the method of the present invention according to the present invention requires organic acids and pectin, which are chemical additives for sugar content and jelly, but the jam is prepared using plum pickles without adding chemical additives So that the manufacturing process is simple and satisfaction according to various consumer preferences can be provided.

또한 본 발명의 다른 목적은 매실장아찌를 첨가하여 배와 매실의 영양적 효과를 제공하고 다양한 가공제품의 새로운 수요를 창출하는 효과가 있다.
Another object of the present invention is to provide nutritional effect of pear and plum by adding plum pickles and to create new demand of various processed products.

도 1은 본 발명의 실시예에 따른 배 잼의 제조방법을 도시한 순서도.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method of manufacturing a double jam according to an embodiment of the present invention; FIG.

이하, 본 발명의 바람직한 실시예를 첨부된 도면들을 참조하여 상세히 설명한다. 우선 각 도면의 구성 요소들에 참조 부호를 부가함에 있어서, 동일한 구성 요소들에 대해서는 비록 다른 도면상에 표시되더라도 가능한 한 동일한 부호를 가지도록 하고 있음에 유의해야 한다. 또한, 본 발명을 설명함에 있어, 관련된 공지 구성 또는 기능에 대한 구체적인 설명이 본 발명의 요지를 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명은 생략한다. 또한, 이하에서 본 발명의 바람직한 실시예를 설명할 것이나, 본 발명의 기술적 사상은 이에 한정하거나 제한되지 않고 당업자에 의해 변형되어 다양하게 실시될 수 있음은 물론이다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the drawings, the same reference numerals are used to designate the same or similar components throughout the drawings. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. In addition, the preferred embodiments of the present invention will be described below, but it is needless to say that the technical idea of the present invention is not limited thereto and can be variously modified by those skilled in the art.

도 1은 본 발명의 실시예에 따른 배 잼의 제조방법을 도시한 순서도이다.1 is a flowchart showing a method of manufacturing a double jam according to an embodiment of the present invention.

도시한 바와 같이, 본 발명의 실시예에 따른 배 잼의 그 제조방법은 배 69~74중량부, 설탕 23~28중량부를 혼합, 가열하여 제조된 1차 혼합물을 제조한다.As shown in the drawing, the preparation method of the double jam according to the embodiment of the present invention mixes 69 to 74 parts by weight of a boat and 23 to 28 parts by weight of sugar to prepare a primary mixture.

이때, 배 과육 가열시 배는 채를 썰어 가열해야 과육의 수분제거와 제조된 배 잼의 식감을 제공할 수 있다.At this time, when boats are heated, the boats must be heated by shearing to provide the moisture removal of the pulp and the texture of the prepared pear jam.

1차 혼합물에 매실장아찌 6~11중량부를 첨가하여 배 잼을 제조하게 된다.6 to 11 parts by weight of plum pickles are added to the first mixture to prepare a pear jam.

매실장아찌는 청매실 45~50중량부와 설탕 54~59중량부를 혼합하고 실온에서 60~90일을 숙성후 매실장아찌만 분리하여 8~15개월 숙성시킨 것을 사용한다.The plum pickles are prepared by mixing 45 to 50 parts by weight of the pickled plum and 54 to 59 parts by weight of sugar, aging at 60 to 90 days at room temperature, and then aging the plum pickles for 8 to 15 months.

이와같이 숙성된 매실장아찌 6~11중량부를 잘게 커팅하여 첨가하는 조성물로 이루어진 배 잼은 아래의 제조방법에 따라 제조된다.
A pear jam composed of a composition obtained by finely cutting 6 to 11 parts by weight of the aged plum pickling thus prepared is prepared according to the following production method.

실시예 1 : 배 과육 가열 및 수분 제거Example 1: Heating and Moisture Removal of Boar Flesh

완숙된 배 3kg을 수온 6~10℃의 흐르는 물에 세척하고, 0.5~2mm로 채를 썰어 95~115℃ 온도에서 50~120분동안 가열하여 수분을 제거한다.3kg of the ripened pears are washed in flowing water at a temperature of 6 to 10 ° C, and sliced into 0.5 to 2 mm and heated at 95 to 115 ° C for 50 to 120 minutes to remove moisture.

이때, 제조공정에서 과일의 섬유 성분 중 하나인 펙틴이 인위적인 가열에 의해 파괴되어 펙틴산으로 변하면 젤리를 형성하는 성질이 소멸됨으로, 펙틴의 함량이 1% 미만된다. 이 점은 화학 첨가물을 사용하게 되고, 당의 사용량에도 영향을 미치게 된다.At this time, when the pectin, which is one of the fiber components of the fruit, is destroyed by artificial heating to change into pectic acid, the property of forming jelly is lost, and the content of pectin is less than 1%. This point makes use of chemical additives and affects the amount of sugar used.

또한 배 과육을 가열함에 따라 배속에 함유된 폴리페놀 물질이 폴리페놀 산화요소에 의하여 산화되어 갈변현상이 일어나며, 이는 배 잼의 품질을 저하시키는 요인이기에 배의 갈변현상을 억제하기 위해 비타민C 용액을 첨가하여 혼합한다.In addition, as the flesh of the flesh is heated, the polyphenol substance contained in the feces is oxidized by the polyphenol oxidizing element to cause a browning phenomenon. This is a factor that deteriorates the quality of the pear jam. Therefore, a vitamin C solution And mixed.

실시예 2. 설탕을 첨가한 배 잼의 1차 가공Example 2: Primary processing of pear jam with added sugar

실시예 2에서는 실시예 1에서 완성된 배 과육에 설탕을 첨가하여 1차 가공혼합물을 제조한다.In Example 2, sugar is added to the flesh of the flesh of Example 1 to prepare a first processed mixture.

먼저, 가열되어 갈변된 배 과육에 설탕 1kg을 첨가하여 120~180분 동안 바닥이 눌어 붙지 않도록 저어준다.First, 1 kg of sugar is added to the boiled flesh of the heated and browned flesh and the bottom is stirred for 120 ~ 180 minutes so that it does not stick.

이때, 설탕은 기호에 따라 시간별로 분할 첨가하여 당을 조절할 수 있다.At this time, the sugar can be adjusted by adding the sugar by time according to the preference.

잼은 저장성이 높은 가공식품이기 때문에 당을 첨가하여 미생물의 생육을 억제하지만 최근 건강에 대한 관심이 많아지면서, 잼류 가공시 배합비를 조절하는 공정을 거치게 된다.Since jam is a processed food with a high storage stability, the addition of sugar inhibits the growth of microorganisms. However, as interest in health has increased recently, a process of adjusting the compounding ratio is carried out in processing the jam.

일반적으로 당의 함량을 적으면 펙틴의 첨가 비율이 늘어나고, 반대로 펙틴의 함량이 적으면 당의 함량을 늘려 제조하는 방법을 사용한다.In general, when the content of sugar is lowered, the addition rate of pectin increases, while when the content of pectin is lower, the sugar content is increased.

이러한 제조방법은 산의 비율에도 영향을 미치게 된다.This manufacturing method also affects the ratio of the acid.

산이 많으면 당의 함량을 적게하고, 산이 적으면 당의 함량을 높이게 된다.When the acid is large, the sugar content is decreased, and when the acid is small, the sugar content is increased.

저장성 가공식품인 배 잼은 제조공정은 단순하지만 일반의 관능적 특성과 물성을 가지려면 펙틴과 산, 당도의 성분 비율을 맞춰야 하기 때문에 화학 첨가물을 사용하여 제조공정이 복잡해진다.The process is simple, but the pectin, acid and sugar content ratio must be adjusted to have general sensory characteristics and physical properties. Therefore, the manufacturing process becomes complicated by using chemical additives.

실시예 3. 매실장아찌를 첨가한 배 잼 완성Example 3. Completed pear jam with plum pickles added

실시예 3에서는 실시예 2에서 완성된 혼합물에 5~15메쉬(mesh) 크기로 커팅된 매실장아찌 0.3kg를 넣고, 90~120℃의 온도로 30~60분동안 가열한다.In Example 3, 0.3 kg of a plum pickled in a size of 5 to 15 mesh was put into the mixture prepared in Example 2 and heated at a temperature of 90 to 120 ° C for 30 to 60 minutes.

첨가되는 매실 장아찌는 씨를 제거한 청매실 5kg과 설탕 6kg을 혼합하여, 60~90일 숙성시킨 후 매실장아찌만 분리하여, 8~15개월간 숙성시킨 것이다.The added plum pickles were prepared by mixing 5kg of the seaweed room with 6kg of sugar and removing agar for 60 ~ 90 days and then removing only plum pickles and aging for 8 ~ 15 months.

이때, 숙성된 매실장아찌는 비타민C가 함유되어 있어 배 잼 제조 후 나타나는 갈변현상을 억제하고, 구연산 19%, 사과산 15%, 호박산, 주석산 등의 유기산이 함유되어 배 과육만으로 부족한 유기산이 첨가되어 화학첨가물없이 배 잼을 제조할 수 있게 된다.At this time, the aged plum pickles contain vitamin C, which suppresses the browning phenomenon that occurs after the preparation of the pear jam, and contains organic acids such as citric acid 19%, malic acid 15%, succinic acid and tartaric acid, It is possible to manufacture a folding jam without additives.

화학첨가물을 통해 이루어지는 제조공정에서 펙틴과 산, 당도의 비율을 맞추는 제조공정없이 숙성된 매실장아찌가 첨가되면 각 조성물과 혼합되는 과정에서 잼의 관능적 특성과 물성을 가진 잼이 제조된다.
When the aged plum pickling is added without the manufacturing process of adjusting the ratio of pectin, acid and sugar in the manufacturing process through the chemical additives, the jam having the sensory characteristics and physical properties of the jam is prepared in the process of mixing with each composition.

따라서 본 발명의 실시예에 따른 배 잼은 잼을 만들기위해 필요한 화학 첨가물을 첨가하지 않고 잼을 제조할 수 있게 된다.Thus, the double jam according to the embodiment of the present invention makes it possible to manufacture the jam without adding the chemical additives necessary for making the jam.

또한, 본 발명의 배 잼은 매실 장아찌를 첨가하여 제조되어 매실과 배의 효능을 동시에 가지며, 소화율이 떨어지는 노약자나 환자를 위한 보조식품 개발과 소비자 기호에 맞는 다양한 가공제품의 수요가 창출될 것으로 예상된다.In addition, the present invention is expected to produce a supplementary food for the elderly or patients with poor digestibility and a variety of processed products suitable for consumers' preference, which is produced by adding plum pickles to the present invention. do.

이상의 설명은 본 발명의 기술 사상을 예시적으로 설명한 것에 불과한 것으로서, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 본 발명의 본질적인 특성에서 벗어나지 않는 범위 내에서 다양한 수정, 변경 및 치환이 가능할 것이다. 따라서, 본 발명에 개시된 실시예 및 첨부된 도면들은 본 발명의 기술 사상을 한정하기 위한 것이 아니라 설명하기 위한 것이고, 이러한 실시예 및 첨부된 도면에 의하여 본 발명의 기술 사상의 범위가 한정되는 것은 아니다. 본 발명의 보호 범위는 아래의 청구범위에 의하여 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술 사상은 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다.
It will be apparent to those skilled in the art that various modifications, substitutions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. will be. Therefore, the embodiments disclosed in the present invention and the accompanying drawings are intended to illustrate and not to limit the technical spirit of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments and the accompanying drawings . The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents thereof should be construed as falling within the scope of the present invention.

Claims (5)

배 69~74중량부, 설탕 23~28중량부를 혼합, 가열하여 제조된 1차 혼합물; 그리고
상기 혼합물에 매실장아찌 6~11중량부를 첨가하여 제조된 배 잼.
69 to 74 parts by weight of a blend and 23 to 28 parts by weight of a sugar; And
A pear jam prepared by adding 6 to 11 parts by weight of a pickled pickle to the mixture.
제 1항에 있어서,
상기 배는 0.5~2mm로 채를 썬 후 혼합하는 배 잼.
The method according to claim 1,
The vessel is 0.5 ~ 2mm thick and then mixed.
배 69~74중량부의 배과육을 넣고 95~115℃의 온도로 50~120분동안 가열하는 제 1단계;
상기 제 1단계에서 가열된 배 과육과 설탕 23~28중량부를 넣고, 약 120~180분동안 저어 제조하는 제 2단계; 그리고
상기 제 2단계에서 제조된 혼합물에 매실장아찌 6~11중량부를 넣고 90~120℃의 온도로 30~60분동안 가열하여 제조하는 제 3단계; 를 포함하는 배 잼의 제조방법
69 to 74 parts by weight of flesh of flesh is heated to 95 to 115 DEG C for 50 to 120 minutes;
A second step of adding 23 to 28 parts by weight of flesh and sugar heated in the first step and stirring for about 120 to 180 minutes; And
A third step of adding 6 to 11 parts by weight of the pickled pickle to the mixture prepared in the second step and heating the mixture at a temperature of 90 to 120 ° C for 30 to 60 minutes; ≪ / RTI >
제 3항에 있어서,
상기 제 2단계 배합시 설탕은 당도조절이 가능하도록 120~180분내에 분할 첨가하여 제조되는 배 잼의 제조방법.
The method of claim 3,
Wherein the sugar in the second step is added in portions of 120 to 180 minutes so that the sugar content can be controlled.
제 3항에 있어서,
상기 제 3단계 배합시 매실 장아찌는 청매실 45~50중량부와 설탕 54~59중량부를 혼합하고, 실온에서 60~90일 숙성한 후 매실 장아찌만 분리하여 8~15개월 숙성한 매실 장아찌로 제조되는 배 잼의 제조방법.

The method of claim 3,
In the third step, plum pickles are prepared by mixing 45 to 50 parts by weight of the pickled plum and 54 to 59 parts by weight of sugar, aging at room temperature for 60 to 90 days, separating only plum pickles and aging for 8 to 15 months A method for manufacturing a double jam.

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KR20220081204A (en) * 2020-12-08 2022-06-15 안동대학교 산학협력단 Bottled plums manufacturing method and bottled plums prepared by the same

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KR101238067B1 (en) 2010-10-19 2013-03-28 내추럴초이스 (주) Pear jam composition comprising fermented materials using lactic acid bacteria, and the preparation method thereof
KR20130140925A (en) * 2012-05-04 2013-12-26 권말남 A plum jam containing grape juice and its manufacturing method

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KR20090091464A (en) * 2008-02-25 2009-08-28 김찬우 Jam comprising radish and the root of a broad bellflower, and the preparation method thereof
JP2010246447A (en) * 2009-04-14 2010-11-04 Akimitsu Sugawara Sweet food containing pickled japanese plum and burdock as ingredients
KR20110008794A (en) * 2009-07-21 2011-01-27 선농원영농조합법인 Method of manufacturing jam using watermelon
KR101238067B1 (en) 2010-10-19 2013-03-28 내추럴초이스 (주) Pear jam composition comprising fermented materials using lactic acid bacteria, and the preparation method thereof
KR20130140925A (en) * 2012-05-04 2013-12-26 권말남 A plum jam containing grape juice and its manufacturing method

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20220081204A (en) * 2020-12-08 2022-06-15 안동대학교 산학협력단 Bottled plums manufacturing method and bottled plums prepared by the same

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