KR20160109348A - Hot(Pungent) Strawberry Jam and Producing Method Thereof - Google Patents

Abstract

The present invention relates to a spicy strawberry jam and a process for producing the same. More specifically, it is a strawberry which does not use sugar but has a hot taste. It is composed of strawberry 45-47%, pepper 5-7%, fructooligosaccharide 45-47%, lemon juice 0.5-1.5% and pectin 0.2-0.4% .
Heating the fructooligosaccharide to 50 to 80 캜, cutting 5 to 7% of the red pepper into 2 to 4 parts and then adding the fructo-oligosaccharide to 22.75 to 28.5% of fructooligosaccharides and extracting until the color of the red pepper becomes transparent, And 0.2 to 0.4% of pactin is added to the mixture of lacto-oligosaccharides and lactose, and the mixture is mixed with the mixture of the above-mentioned capsicum extract and fructooligosaccharide (22.75 to 28.5%) for 3 to 4 hours while lemon juice %, And then sterilized at 75 to 85 ° C in a sterilized jam bottle.
The spicy strawberry jam of the present invention combines a sweetness and a spicy taste to give a unique taste, and in particular, provides a good spicy taste jam that does not cause the metabolic syndrome.

Description

{Hot (Pungent) Strawberry Jam and Producing Method Thereof}

The present invention relates to a spicy strawberry jam and a process for producing the same. More specifically, it is a strawberry which does not use sugar but has a hot taste, which is composed of strawberry 45 to 47%, pepper 5 to 7%, fructooligosaccharide 45 to 47%, lemon juice 2 to 3% and pectin 0.2 to 0.4% .

Heating the fructooligosaccharide to 50 to 80 캜, cutting 5 to 7% of the red pepper into 2 to 4 parts and then adding the fructo-oligosaccharide to 22.75 to 28.5% of fructooligosaccharides and extracting until the color of the red pepper becomes transparent, Mixing lactic acid oligosaccharide with 0.2 to 0.4% of pactin and mixing the resulting mixture with strawberry and pulverizing the mixture. 22.75 to 28.5% of fructooligosaccharide and fructooligosaccharide are mixed and concentrated for 3-4 hours, And then sterilized at 75 to 85 DEG C in a sterilized jam bottle.

The spicy strawberry jam of the present invention combines a sweetness and a spicy taste to give a unique taste, and in particular provides a good spicy taste jam that does not cause the metabolic syndrome.

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'.

Strawberries are the fruit of roses and strawberries, and cultivars have tactile, repellent, nogi, and suppression, and are also cultivated specifically for processing. Strawberries are rich in flavor and rich in nutrients. It contains 8.3g of carbohydrate, 17mg of calcium, 28mg of phosphorus and 1mg of sodium. Vitamins contain 6g of carotene, 80mg of vitamin C, 0.05mg of B1 and B2. However, about 15 to 20% of the strawberry yield is not available for reproductive use because the quality is lowered.

Jam is made by using strawberries, grapes, apples, peaches, and audi to make jam, and to eat bread, waffles, and cookies. Organic acid, pectin, and sugar are used as raw materials, and water is added to boil. 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, . A good mix of pectin, sugar and acidity can make good jams.

However, since pectin and sugar in fruits are scarce to make jam, it is good to make jam while boiling with pectin 1.2-1.5%, sugar 60-65%, acidity pH 3.5-4.

Pectin is composed of D-galacturonic acid as its basic constituent, which is linearly linked with α-1,4 linkages, and part of the carboxyl group of the side chain of galacturonic acid is 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. 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.

Pepper (Capsicum annuum) is a first-year-old substance, and the substance called capsaicin (Capsaicin) is spicy and it is good to have a rich flavor. Red pepper stimulates the digestive tract and promotes gastric acid secretion, but eating too much red pepper suppresses the secretion of acid. Capsicum contains 11-14% moisture, 15-15% crude fat, 5 ~ 6% ash, 21 ~ 27% crude fiber, 12 ~ 15% protein, 25 ~ 47% total sugar and 340mg / 100g vitamin C There are many carotene and vitamin B groups. The red pepper is a food material that has various nutritional ingredients, antioxidant, antimicrobial, antioxidant, etc. It is the world 's first modified pepper variety in Korea, and it is called "red pepper". AGI (α-glucosidase inhibitor) of carob bean has lowered digestion and absorption rate of carbohydrate, and it is effective to prevent adult diseases such as obesity and fructose including diabetes. AGI is 5 times as much as that of common pepper. Tang bell pepper is 20 ~ 50% bigger than other bell peppers. It ripens like red pepper. The taste is the same as ordinary pepper taste, and there are not spicy and slightly spicy.

Korean Patent Registration No. 1001081680000 (Functional strawberry and its preparation method) is used as a conventional technology related to the present invention. It is prepared by using a mixture composed of raw strawberry, isomaltooligosaccharide alone or saccharides containing isomaltooligosaccharide, pectin, Concentration under reduced pressure at 450 ~ 650mm ㎎, heat-sterilization at 80 ~ 90 ℃ for 5-30 minutes, and filling and cooling, the isomaltooligosaccharide has a residual ratio of 90% or more and a high pigment stabilization effect (anthocyanin preservation effect) Get the functional strawberry. Korean Patent Registration No. 1009293380000 (strawberry jam production method and its strawberry jam) is prepared by adding 70 to 80% by weight of strawberry and 20 to 30% by weight of sugar to a steam steaming apparatus having a stirrer, and water is evaporated by steam- The residual water content is 10 to 20% to prepare a strawberry jam composition, and the strawberry jam composition is filled and cap-sealed in a sterilized storage container. Korean Patent Registration No. 1010321140000 (a method of producing strawberry sweet potato) is prepared by adding 70 to 130 parts by weight of sugar to 100 parts by weight of strawberry, mixing and heating at 80 to 120 ° C for 20 to 60 minutes, step; 100 parts by weight of starch is immersed in cold water to obtain a gel, followed by pulverization by removing moisture, followed by primary heating to obtain a gel; Mixing 400 to 600 parts by weight of water and 2 to 4 parts by weight of maltose with 60 to 80 ° C and saccharifying the resulting starch at 60 to 70 ° C for 4 to 6 hours to produce a saccharified solution; The resulting saccharified solution is heated for 2 to 5 hours with medium heating and then cooled to 60 to 80 ° C. Only the upper clear solution is filtered and filtered through a filter. Heating the filtered filtrate for 2 to 4 hours in an atmosphere of high heat, and concentrating to prepare a crude oil; And a step of mixing and heating the prepared initial berries and the prepared yellowness to prepare a strawberry jelly jelly. Korean Patent Registration No. 1008936110000 (strawberry jam using Peppermint and its preparation method) comprises 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.

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

Conventional strawberry jam is made by adding strawberry flavor, sugar, pectin and acidulant, and is supplied with strawberry jam with strawberry flavor and sweetness. However, since sugar causes the metabolic syndrome, many people are avoiding jams containing sugar. Jams using oligosaccharides instead of sugar have been released, but the growth rate of the residential market is slowing down. Therefore, even if you eat strawberry jam, it does not cause metabolic syndrome, and you need a new flavorful strawberry jam that gives an effect to suppress α-glucosidase activity.

The present invention relates to a strawberry jam which produces a spicy taste of red pepper without using sugar, which comprises 45 to 47% of strawberries, 5 to 7% of red pepper, 45 to 47% of fructooligosaccharides, 2 to 3% of lemon juice and 0.2 to 0.4% . The red pepper uses the mixture of the red pepper powder and the red pepper powder containing AGI to remove the obesity or diabetic concern from the strawberry jam.

The strawberry jam is prepared by heating the fructooligosaccharide to 50 to 80 캜, cutting 5 to 7% of the red pepper into 2 to 4 parts and adding the fructooligosaccharide to 22.75 to 28.5% of the fructooligosaccharide until the color of the red pepper becomes transparent, 0.2 to 0.4% of pectin is added to the mixture of the extract and fructooligosaccharide, and the mixture is mixed with the above extract of pepper and 22.75 to 28.5% of fructooligosaccharide. After the mixture is concentrated for 3 to 4 hours, lemon juice 2 To 3%, and then sterilized at 75 to 85 ° C in a sterilized jam bottle.

The spicy strawberry jam of the present invention combines a sweetness and a spicy taste to give a unique taste, and in particular provides a good spicy taste jam that does not cause the metabolic syndrome.

1 is a manufacturing process diagram of the present invention.

The present invention relates to a strawberry jam which produces a spicy taste of pepper without using sugar, which comprises 45 to 47% of strawberries, 5 to 7% of red pepper, 45 to 47% of fructooligosaccharides, 0.5 to 1.5% of lemon juice and 0.2 to 0.4% .

1) Preparation of pepper extract

Cheongyang red pepper and Tangyang red pepper are purchased from the market, washed and dried. Then, Cheongyang red pepper and Tangyang red pepper are mixed with the same amount of 5 ~ 7% (ratio of 1: 1) based on the total weight of strawberry jam and cut into 2 to 4 parts . 22.75 to 28.5% of the fructooligosaccharide is heated to 50 to 80 DEG C relative to the total weight of the strawberry jam. The above red pepper was added to the fructooligosaccharide and the mixture was visually distinguished and extracted until the color of the red pepper became transparent. The pepper slurry and the pepper extract were centrifuged to obtain a pepper extract.

1) Increasing agent

To the mixture of the capsicum extract and the fructooligosaccharide, 0.2 to 0.4% of pectin is added to the total weight of the strawberry jam and mixed. In normal strawberry jam, 1 to 1.2% of pactin is mixed to accelerate gelation. Excessive pectin may reduce the original taste of strawberry jam, and may be supplemented with excessive seasoning ingredients or strawberry flavor have. However, in the present invention, it is desired to add a small amount of pectin to enhance the original taste of strawberry jam.

In addition, 0.5 to 1% of carboxymethylcellulose or gelatin may be used as the thickening agent, or 0.1 to 0.5% of gum arabic or xanthan gum may be used in combination.

2) Saccharides

The usual jam is to measure the soluble solids content in the fruit and to adjust the sugar content to 47-50% using sugar, glucose or fructose. However, in order to prevent the metabolic syndrome, it is possible to use oligosaccharides such as oligosaccharides, aspartame, acesulfame kalium, saccharin, sorbitol, xylitol, mannitol ) Or mantitol may be used.

3) pH

To be a strawberry jam, it is necessary to adjust it to a proper pH. Because it is high in sugar content and low in acidity, it is good to maintain the acidity at pH 3.5 ~ 4 by adding organic acid. Therefore, citric acid, tartaric acid, malic acid, May be used in an amount of 0.05 to 0.15%.

4) Strawberry

Commercially available frozen strawberries are purchased or used, or strawberries are washed and stored at -20 ° C or less while frozen, the frozen strawberries are thawed to select foreign matters, the frozen strawberries are transferred to a raw material storage tank, use.

5) Manufacture of strawberry jam

5 to 7% of a mixture of the above-mentioned fructo-oligosaccharide sugar and chrysanthemum capsicum extract, 22.75 to 28.5% of fructooligosaccharide, 45 to 47% of strawberry and 0.2 to 0.4% of pectin mixed in the mixture of 22.75 to 28.5% After adding 2 ~ 3% of lemon juice and 0.05 ~ 0.2% of citric acid, the strawberry jam is concentrated to 59 ~ 66 Bx in the concentrator and sterilized at about 90 ℃. 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 90 ° C and cooled to below 15 ° C in the cooler.

6) Quality control

The property should have a unique color and flavor, and should be free of odor and foreign matter, and the state of storage shall be such that the sealing is complete, the degree of vacuum is maintained, and the appearance and the inner surface of the tube are in good condition.

≪ Experimental Example > Measurement of α-glucosidase inhibitory activity of sugarcane extract

25 μl of α-glucosidase enzyme solution and 200 μl of 50 mM potassium phosphate buffer (pH 7.0) were mixed, and 225 μl of 2 mM p-nitrophenol-α-D-glucopyranoside (PNPG) For 30 minutes. 500 μl of 0.5 M Na ₂ CO ₃ solution was added to stop the reaction and the absorbance was measured at 405 nm. The contents of nitrophenyl produced by the enzyme reaction were quantitated, and the enzyme activity was calculated by comparing each extract with the untreated control. Acarbose was used as a positive control.

The? -glucosidase ultimately converts the saccharide decomposed by? -amylase to a monosaccharide. Inhibition of the activity of these enzymes is useful for the treatment of type 2 diabetes by limiting the concentration of postprandial sugar by delaying the hydrolysis and absorption of saccharides.

The inhibitory activity of? -Glucosidase activity of the sugar-extracted capsicum extract was measured by a method known in the art, and the inhibitory activity tended to increase in a concentration-dependent manner. The 95% ethanol extract showed the best inhibitory activity and the 50% ethanol extract showed the lowest inhibitory activity. As a result of measuring the IC ₅₀ value, the value of 50% ethanol extract of sugarcane pepper was lowest at 4.15 ㎍ / mL and the IC ₅₀ value of 95% ethanol extract was 29.72 ㎍ / mL. IC _{50 of} acarbose used as a positive control Value was 5 ㎎ / ㎖, and the extract of bamboo shoots showed lower inhibitory effect on α-glucosidase activity than acarbose. However, it is highly likely to be developed as a natural product agent that can replace the conventional diabetes therapeutic agent.

<Application example>

In the production of strawberry jam, fructo-oligosaccharides were used instead of sugar, gelatin and xanthan gum were partially used to reduce the amount of pectin, and organic acids were used in combination to reduce the amount of citric acid. I made a strawberry jam like the blending ratio of Table 1.

Mixing ratio of strawberry jam division Application example 1 Application example 2 Application Example 3 Application example 4 Application Example 5 Strawberry Frozen strawberry crushed water 45 46 47 48 48 Strawberry incense 0.05 0.04 0.03 0.02 0.01 sugars Fructooligosaccharide 1 25 25 25 25 25 Fructooligosaccharide 2 23 24 25 24 25 Aspartame 0.5 0.4 0.3 0.2 0.1 Sorbitol One 2 One One One point
Symptom
My pectin 0.2 0.25 0.3 0.35 0.4 gelatin 0.1 - - 0.05 - Xanthan gum - 0.03 - - 0.06 CMC 0.01 - 0.03 - - Sour
My Citric acid 0.05 0.06 0.08 0.10 0.12 Tartaric acid - 0.04 - 0.02 0.01 Malic acid 0.01 - - - 0.01 Other Vitamin C 0.05 0.06 0.07 0.09 0.10 Purified water 5.03 2.12 1.19 1.17 0.19 system 100 100 100 100 100

Cellulose, CMC, carboxymethylcellulose and frozen strawberries, sugars, thickeners, acidulants and vitamin C were purchased on the market. Fructooligosaccharide 1 is for pepper extraction and fructooligosaccharide 2 is for mixing.

<Test Example>

The results are shown in the following Table 2 as excellent, excellent, good, medium, and insufficient in comparison with the state (appearance) and roughness (physical property) of the strawberry jam made by the above blending ratio.

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 Good Very good Very good Great Good Properties Good Very good Very good Very good Great Appearance Good Great Very good Very good Good

From the above results, Application Examples 2 to 4 showed excellent appearance, physical properties and properties.

&Lt; Example 1-4 > Compounding of raw materials

The raw materials such as frozen strawberry, pepper extract, saccharide, thickener, acidulant, vitamin C and strawberry flavor were mixed as in Example 1-4. The mixed raw materials were concentrated at 60 Bx in a concentrator and sterilized at 95 ° C. The washed sieve was filled and sealed. The sealed product was again sterilized and cooled in a cooler to below 15 ° C.

Compounding ratio of raw material division Example 1 Example 2 Example 3 Example 4 Control Strawberry Frozen strawberry crushed water 48 48 48 48 48 Strawberry incense 0.05 0.04 0.03 0.02 0.01 sugars Fructooligosaccharide 1 25 25 25 25 50 Fructooligosaccharide 2 25 24 25 24 - Increment
My pectin 0.2 0.25 0.3 0.35 0.4 Xanthan gum - 0.03 - - 0.06 Sour
My Citric acid 0.05 0.06 0.08 0.10 0.12 Tartaric acid - 0.04 - 0.02 0.01 Other Vitamin C 0.05 0.06 0.07 0.09 0.10 Purified water 1.65 2.52 1.52 2.42 1.3 system 100 100 100 100 100

&Lt; Test Example > Sensory test

The panelists (teenagers, 20s, 30s, 40s, 50s men and 2s) who had been trained in the strawberry jam of the present invention were subjected to a sensory test (5 points: very good, 4 The results are shown in Table 4 below for texture, flavor, palatability, and overall taste. The results are shown in Table 4 below. The control group was compared with commercial strawberry jam (O company).

Sensory test result division Example 1 Example 2 Example 3 Example 4 Control group Texture 4.5 4.3 4.5 4.2 3.6 incense 4.4 4.2 4.4 4.3 3.7 Likelihood 4.5 4.2 4,5 4.2 3.8 Overall flavor 4.5 4.2 4.5 4.2 3.7

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 spicy strawberry jam of the present invention is industrially applicable because it provides a good taste due to the combination of sweetness and spicy taste, in particular, a jam that does not cause the metabolic syndrome.

Claims (7)

It consists of 45 to 47% of strawberries, 5 to 7% of pepper extract, 45 to 47% of fructooligosaccharides, 0.5 to 1.5% of lemon juice and 0.2 to 0.4% of pectin. The method according to claim 1, wherein the red pepper extract is a mixture of Cheongyang red pepper and saccharified red pepper at a ratio of 5: 5, which is 1/2 of the fructooligosaccharide. The method according to claim 1, wherein the remainder of the fructooligosaccharide is a hot-spotted strawberry jam The method according to claim 1, wherein the saccharide further comprises, in addition to the fructooligosaccharide, a spicy strawberry jam containing aspartame or sorbitol [Claim 2] The method according to claim 1, wherein the acidic ingredient is selected from the group consisting of hot spicy strawberry jam containing 0.05 to 0.2% of at least one selected from citric acid, malic acid and tartaric acid The thickening agent according to claim 1, wherein the thickening agent is at least one selected from the group consisting of gelatin, xanthan gum, and CMC in addition to pectin and 0.01 to 0.1% Heating the fructooligosaccharide to 50 to 80 캜, cutting 5 to 7% of the red pepper into 2 to 4 parts and then adding the fructo-oligosaccharide to 22.75 to 28.5% of fructooligosaccharides and extracting until the color of the red pepper becomes transparent, And 0.2 to 0.4% of pactin is added to the mixture of lacto-oligosaccharides and lactose, and the mixture is mixed with the mixture of the above-mentioned capsicum extract and fructooligosaccharide (22.75 to 28.5%) for 3 to 4 hours while lemon juice %, Adding it into a sterilized jam bottle and post-sterilization at 75 to 85 ° C.

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