KR20160109347A - Jam Containing Apple with Peppermint and Lemon zest and Method Thereof - Google Patents

Abstract

The present invention relates to an apple peppermint jam and a preparation method thereof. More specifically, the apple peppermint jam of the present invention comprises: 47-50% of apples; 0.05-0.15% of peppermint; 47-50% of fructooligosaccharides; 0.1-0.3% of pectin; and 2-3% of lemon zest. The preparation method of the present invention comprises: washing an apple, removing the pericarps and seeds therefrom and cutting the apple to obtain an apple flesh and immersing the apple flesh in brine; heating fructooligosaccharides and adding pectin and peppermint thereto, and mixing the apple flesh therewith under a CO_2 atmosphere and grinding to produce an apple jam material; and mixing lemon zest with the apple jam material and condensing to produce the apple jam. The present invention can provide an apple peppermint jam protected from browning and having a less greasy taste.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an apple-peppermint jam,

The present invention relates to a jam containing apple, peppermint and lemon yest and a method for producing the same. The present invention relates to a jam containing apples, peppermint and lemon yest and a process for producing the same, wherein the apples contain 47-50% of apple, 0.05-0.15% of peppermint, 47-50% of fructooligosaccharide, 3%.

The production process of the present invention is characterized in that CO ₂ (1) washing the apples, removing the husks and seeds, and obtaining the apple pulp with the atmosphere; (2) adding pectin and peppermint to the fructooligosaccharide to form apple pulp; (3) Blending the lemon yest into the composition and concentrating it to make apple jam.

INDUSTRIAL APPLICABILITY The present invention can provide an apple jam in which the sensation of taste is improved and the browning is suppressed.

The apple is a deciduous tree belonging to the pine tree branch. It is one of the representative fruits of Korea, and is composed mainly of Fuji, ruby and ginko. Apples are mainly used for reproductive or juice, and although they are sour, they are mainly alkaline foods such as sugar, organic acid and pectin. Apple sugar contains 10-15% of fructose and glucose, 0.5% of organic acids such as malic acid, citric acid and tartaric acid, and 1-1.5% of pectin. In addition, there are many potassium in the apple, hypertension, potassium and sodium balance to lower the blood pressure. Apples contain polyphenol oxidase which contains phenol compounds such as catechin, catechol, gallic acid and tyrosine and oxidizes them. They react with oxygen in the air to oxidize the polyphenols, such as catechol, into quinones. Salt water, sugar water, vitamin C, and lemon juice inhibit the activity of polyphenol enzymes, which is effective in suppressing browning.

The apple is a good material because it is rich in pectin and organic acid, which is necessary for the jelly of jam. On the other hand, since the polyphenol oxidizing enzyme is contained, the apple peel and the seedless apple fruit are easily removed by 1 ~ 2% It is immersed in saline or sugar water or heat blunted to inactivate the enzyme to prevent browning.

The fruit of the lemon is elliptical, egg-shaped with both ends pointed, and the surface is green, but when it is ripe, it turns into yellow color and strong fragrance. When fully ripe shells are green, they are harvested and harvested. Vitamin C is abundant, it is good for prevention of cold, and citric acid is strong, so it is strong. Lemon oil is used as a raw material for drinks, perfumes and lemonade in the skin, and juice is used as a raw material for drinks, vinegar, and cosmetics. It is also used as a fragrance when making confectionery. It is used to make candy by cutting out the peeled sugar and then finely cutting it to decorate the cake. Add sugar to the juice, cook the jelly, and mix the fruit with marmalade. Slice the fruit thinly and use it for shrimp fried dishes, tea, cocktails.

Lemon zest is sterilized by washing the lemon with purified water and immersing it in 3 to 5% sodium carbonate soda for 30 to 60 minutes. Remove the water from the lemon peel, peel it off with a peeler, and cut into 1 to 3 mm size with a grinder to make lemon zest. The inside of the lemon skin is uniformly present in the inner film of white which gives a pungent taste.

Soda water (soda water) is purified water and carbon dioxide (CO ₂ ) mixed with sterilized water. It dissolves the oil film of lemon peel as carbonated water filled in bottles, so it plays a role to help lemon oil easily leak out. Soda refers to a sodium carbonate (Na ₂ CO ₃₎ and sodium carbonate monohydrate _{(Na 2 CO 3 · H 2} O) or sodium bicarbonate put water in (NaHCO ₃₎ is that the CO ₂ generated acid is dissolved in an aqueous solution in water.

Lemon oil is a hydrocarbon oil that is woven from the lemon peel and is a pale yellow or greenish-yellow liquid with a refreshing and bitter taste typical of lemons. In addition to flavorings such as soft drinks and ice cream, it is used in fragrances, polishes, and pharmaceuticals raw materials.

Peppermint (Peppermint) is a perennial plant of the perennial plant of the dicotyledonous plant. It is a hybrid of water mint and spearmint. It is called peppermint because the scent resembles the poisonous nature of pepper. Origin is Europe, but Europe, as well as the United States, Japan, and also grows in China. Essential oil is contained in a lot of leaves, and it is harvested from June to July when the flowering morning and morning dew are the highest in the marl. Dried stem in the shade of green leaves or windy is also used as a strengthening agent and cooking material. Menthol, a major ingredient in essential oils, is effective in relieving skin and mucous membranes, as well as in antimicrobial and pain relief. It is an important ingredient of fragrance, and it is effective for fragrance, perfume, bath additive, mental fatigue, depression, neurogenic seizure, and helps to heal fever and perspiration. Medicinal cold, asthma, bronchitis, cholera, pneumonia, pulmonary tuberculosis, food poisoning, neuralgia and is effective.

The basic constituent of pectin is D-galacturonic acid, which is linearly linked with α-1,4 linkages, and the carboxyl group of the side chain of galacturonic acid is optionally 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. In addition to jam, pectin is used as a coagulant for chocolate and jelly. It is used as a stabilizer for mayonnaise, an emulsifier for ice cream, a stabilizer for essential oils, and an antioxidant for cakes. Pectin acts like a vegetable fiber in the body to stimulate intestinal motility. It also creates a jelly-like wall on the wall of the intestine to prevent the absorption of toxic substances and prevent abnormal fermentation in the intestines.

Fructooligosaccharide is 3 to 5 saccharides obtained by reacting sugar with fructose transferase. It is difficult to digest and absorb in the stomach and small intestine of the body due to its indigestion or erosion, but it is selectively used for intestinal bifidobacteria in the large intestine. And it is said that it has the effect of improving intestinal bacterial flora and preventing constipation. Fructo-oligosaccharides are mainly used for the production of beverages, candies and the like.

Korean Patent Registration No. 100656172 (method for preserving fresh fruits and their products) is a fruit preservative solution containing water, calcium ion and ascorbate ion and calcium ion and ascorbate ion present in an ion ratio of 1.5: 1 to 2.5: 1 And fresh fruit preserved with fresh fruit preservative.

Korean Patent Registration No. 100300188 (a method of manufacturing herb apple jam) is a method of removing apple bark and nucleus, and then adding sugar, acid, and pectin to the mixture to concentrate the sugar until the sugar concentration reaches 65-68.Brix, , Nuts and others. After being concentrated, it is put in a container, degassed, sterilized for 15-30 minutes so that the internal temperature of the jam becomes 80 ° C, and quenched to produce a jam

Korean Patent Registration No. 100893611 (strawberry jam using Peppermint and its preparation method) contains 100% by weight of strawberry; 1 to 100% by weight of sugar based on the total weight of the strawberry; And 0.01 to 20% by weight based on the total weight of the strawberry. In the method for preparing strawberry jam using the peppermint of the present invention, 0.1 to 100% by weight of peppermint is added to 100% by weight of water at 10 to 100 캜, Preparing a peppermint herb extract solution by concentrating the sugar solution until the sugar concentration reaches 0.1 to 20 ° Brix; Mixing 100 weight% of strawberry with 1 to 100 weight% sugar based on the total weight of strawberry and stirring at 30 to 100 ° C to prepare a mixture; Adding a peppermint herb extract prepared in the mixture to the mixture in an amount of 0.01 to 20% by weight based on the total weight of the strawberry and stirring the herb extract; And a cooling step of cooling the mixture to which the peppermint herb extract is added at room temperature so as to have a predetermined viscosity. In addition, Korean Patent Registration No. 100893610 (strawberry jam using herb and its manufacturing method) and Korean Patent Registration No. 100893612 (strawberry jam using lavender and its production method) are available, but the method is quite different.

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

In order to prevent discoloration, conventional apple jam has branched out apple pulp to inactivate polyphenol oxidizing enzyme or immerse it in an aqueous solution of ascorbate, salt or sugar to inhibit the activity of the enzyme. However, conventional methods have difficulties in inhibiting the activity of polyphenol oxidase. In addition, the apple jam made by this method had the disadvantage of feeling sour and sweet.

Conventional apple jam causes browning during processing and storage, and has the disadvantage of feeling sour and sweet. In order to prevent browning of apple jam, the present invention is a method for preventing the browning of apple jam, which comprises treating an apple with the oxygen in the air while blocking the contact with oxygen, storing the apple pulp in a CO ₂ -containing storage tank, adding an apple jam composition containing apple and peppermint I made apple jam by adding jest to make apple jam with sour taste, sweet taste and refreshing spicy taste. The present invention can provide an apple jam that combines a sour taste with a sweet taste and a fresh spicy taste to give a new flavor.

The present invention can provide an apple peppermint jam in which flavor is improved by adding lemon yest to a composition of jam containing apple and peppermint, and browning is suppressed as an apple peppermint jam which gives a new taste.

1 is a manufacturing process diagram of the present invention.

The jam containing apple and peppermint of the present invention is composed of 47 to 50% of apple, 0.05 to 0.15% of peppermint, 47 to 50% of fructooligosaccharide, 0.1 to 0.3% of pectin and 2 to 3% of lemon gest. The method of the present invention comprises the steps of (1) washing an apple in an atmosphere of CO ₂ , removing the husks and seeds, and then cutting to obtain apple pulp; (2) heating the fructooligosaccharide to blend pectin and apple pulp, (3) a step of blending peppermint and lemon zest into the above-described apple jam composition and concentrating to make apple jam.

1) Pretreatment of apples

Wash the fresh apple (adverb) purchased at the market (Garak Market) with purified water and remove the water. The apple is washed in a peeler, the skin is removed, the apple seeds (nucleus) are removed, and the apple pulp is stored in a storage tank containing CO ₂ . The apple flesh is to prevent contact with oxygen in the air to prevent browning.

2) Preparation of apple jam composition

47 to 50% of fructooligosaccharide (target product) was heated to 50 to 80 캜 under stirring in a CO ₂ atmosphere to 50 to 80% by weight of apple jam, and 47 to 50% of apple pulp and 0.1 to 0.3% of pectin To make an apple jam composition.

3) Blend and concentrate peppermint and lemon juice

To 100 parts by weight of the apple jam, the above-described apple jam composition, 0.05 to 0.15% of peppermint and 2 to 3% of lemon esthetics are blended and concentrated in a vacuum concentrator to prepare apple peppermint jam.

4) lemon zest (lemon zest)

Purchase lemon from the market, wash it with purified water and disinfect it in 3 to 5% sodium carbonate soda for 30 to 60 minutes. Remove the water from the lemon peel, peel it off with a peeler, and cut into 1 to 3 mm size with a grinder to make lemon zest. Inside of the lemon skin, a white inner film having a pungent taste is uniformly present in a thickness of 0.01 to 0.05 mm. It was judged that the crushed lemon zest inhibited the browning of apple jam by mixing lemon oil eluted from the lemon peel and pungent component eluted from the inner membrane, and the result was confirmed as in Experimental Example 1 described below.

≪ Experimental Example 1-4 > Browning inhibition experiment of apple jam

The apple pulp branching process according to the pre-treatment method and asphalt treated with Colvin acid, followed by a treatment with salt water and salt water CO ₂ The whiteness of the apple jam made with each of the apple jam compositions treated in the atmosphere was measured using a Hunter color difference meter.

Whiteness due to pretreatment of apple pulp division Experimental Example 1
Branching Experimental Example 2
Ascorbic acid Experimental Example 3 Salt water Experimental Example 4 Brine + CO ₂ Treatment condition Bake for 5 minutes 0.05% solution immersion 0.1% solution immersion 0.1% solution + CO ₂ Whiteness 29.8 39.4 41.2 56.8

Experimental Example 1 above showed that when the mixture was subjected to branching treatment for 10 minutes or longer, the color of the apple pulp could be discolored. Therefore, after being dipped for 5 minutes, the composition was mixed with the composition to make apple jam. In Experimental Example 2, since the acid taste is likely to be caused by the treatment with ascorbic acid, it is immersed in an aqueous 0.05% solution and then mixed with the composition to make apple jam. In Experimental Example 3, salty taste was a concern, so after immersion in 0.1% aqueous solution, apple jam was prepared by mixing with the composition. Experimental Example 4 was immersed in salt water 0.1% aqueous solution, CO ₂ The composition was mixed with the composition in an atmosphere to make apple peppermint jam.

After immersing the apple pulp through the experiment of Example 4 in 0.1% salt water solution, CO ₂ The whiteness was highest when apple jam was mixed with the composition in the atmosphere. Based on this, the jam was made by immersion in salt water and CO ₂ treatment.

≪ Example 1 >

After immersing the apple pulp as in the experimental example of the salt water 0.1% aqueous solution, CO ₂ When the apple jam was mixed with the composition in the atmosphere, the whiteness was excellent. Thus, apple jam was made according to the salt solution concentration and composition amount.

The quality of apple jam by salt concentration and composition ratio of apple jam division Example 1 Example 2 Example 3 Example 4 Salt(%) 0.05% solution + CO ₂ 0.1% solution + CO ₂ 0.15% solution + CO ₂ 0.2% solution + CO ₂ article
castle
water FO 50.5 49 47 50 48.2 47.5 50.5 48 47 49.5 48 47.5 Apple 47 48 50 47 49 50 47 49 50 47 49 50 pectin 0.1 0.2 0.3 0.3 0.2 0.1 0.1 0.2 0.3 0.3 0.2 0.1 PPM 0.05 0.1 0.15 0.1 0.1 0.05 0.05 0.1 0.15 0.15 0.1 0.05 LZ 2 2.5 2.5 2.6 2.5 2 2 2.5 2.5 3 2.5 2 water 0.35 0.2 0.05 - - 0.35 0.35 0.2 0.05 0.05 0.2 0.35 system 100 100 100 100 100 100 100 100 100 100 100 100 Days saved 0 7 14 0 7 14 0 7 14 0 7 14 Brightness (L) 38.2 31.3 22.4 44.3 42.1 39.4 46.4 44.5 41.3 48.5 46.7 43.4 Redness (a) 0.93 0.91 0.97 0.54 0.56 0.57 0.23 0.22 0.24 0.18 0.19 0.18 Yellow color (b) 9.21 9.32 9.31 2.89 2.87 2.91 2.12 2.15 2.17 1.91 1.88 1.98

FO is a fructooligosaccharide, PPM is peppermate, and LZ is a lemon zest.

From the above examples, it can be seen that as the salt concentration increases, the brightness, redness, and yellowness are improved.

≪ Test Example > Sensory test

The panelists (teenagers, 20s, 30s, 40s, and 50s men and women) who were well trained for jams containing the apples, peppermint and lemon yest of the present invention were subjected to sensory evaluation (5 points; excellent; 4 points; excellent; 3 points; normal; 2 points; insufficient, 1 point; poor) was performed to give results on texture, flavor, palatability and overall taste. The control group was compared with commercial apple jam (O company).

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

The strawberry jam of the present invention (Examples 1-4) exhibited excellent sensory properties in terms of texture, flavor, palatability and overall taste as compared with the control, which was distributed in the market.

The present invention can provide an apple jam in which browned taste is improved by adding lemon yest to a composition of jam containing apple and peppermint, and browning is suppressed as a new flavorful apple jam.

Claims (5)

A step of washing the apple, removing the skin and seeds, and then cutting to obtain apple pulp; heating the fructooligosaccharide to add pectin and peppermint to the apple pulp followed by pulverization; and adding lemon yest to the apple jam composition A method for preparing apple-peppermint jam comprising the steps of mixing and concentrating and making apple jam The method of claim 1, wherein after immersing the apple pulp in brine 0.05~0.2% solution, CO ₂ A method for producing apple-peppermint jam characterized by making a jam under the atmosphere The method according to claim 1, wherein the lemon is washed and dipped in 3 to 5% sodium carbonate sodium water for 30 to 60 minutes to remove disinfection and moisture, and then peeled with a peeling machine and sliced to a size of 1 to 3 mm by a pulverizer to produce a lemon- How to make apple peppermint jam [5] The method according to claim 4, wherein the lemon zest has an inner film thickness of 0.01-0.05 mm of the lemon peel remaining to suppress the browning of the apple jam together with the lemon oil, Consisting of 47 to 50% of apple, 0.05 to 0.15% of peppermint, 47 to 50% of fructooligosaccharide, 0.1 to 0.3% of pectin and 2 to 3% of lemon-

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