KR20160109349A - Paprika Jam and Producing Method Thereof - Google Patents

Abstract

An apple paprika jam of the present invention comprises: 40-45% of paprika; 5-7% of apple juice; 45-50% of fructooligosaccharides; 2.5-3.5% of lemon juice; 0.3-0.6% of pectin; and 2-3% of lemon zest. Also, a preparation method of the apple paprika jam comprises: a step in which a paprika is washed with distilled water and stems and seeds are removed therefrom, and pulverized, pressed and condensed; a step in which a portion (1/2) of the fructooligosaccharides is heated and, after pectin is added thereto, mixed and blended with the paprika; and a step in which an apple juice obtained from pressing apples, the remaining portion (1/2) of the fructooligosaccharides, and lemon juice are added to the blended mixture obtained in the previous step, and then concentrated and bottled in a sterilized bottle. The apple paprika jam of the present invention is a novel type of jam that imparts a refreshing, sweet and spicy flavor.

Description

Paprika Jam and Producing Method Thereof "

The apple paprika jam of the present invention is composed of 40 to 45% of paprika, 5 to 7% of apple juice, 45 to 50% of fructooligosaccharide, 2.5 to 3.5% of lemon juice, 0.3 to 0.6% of pectin and 2 to 3% . The paprika jam is produced by washing the paprika with purified water, removing the nipple and seeds, crushing and pressing and concentrating the paprika. The method comprises heating paprika oligosaccharide 1/2 to heat pectin, mixing the paprika with paprika, , Adding apple juice obtained by squeezing apples to the above combination, extra 1/2 of fructose oligosaccharide and lemon juice, concentrating, and then feeding into a sterilized bottle.

The apple paprika jam of the present invention provides a new concept of jam that produces a refreshing, sweet and spicy taste.

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'.

Paprika (paprika) is an annual plant of the dicotyledonous plant monocotyledonous tree branch and originates in Central America. It is called "paprika" in English, which is known as sweet pepper or bell pepper. Paprika has a unique flavor, slightly sweet taste and slightly pungent flavor. Capsaicin contains about 0.001 to 0.005%. Sugar, which is a sweet taste ingredient, contains about 5% in various forms. Paprika is classified as sweet pepper in Korean horticultural society. Salads, etc. It is produced throughout the year, and it grows in the southern province or in the room where the heating device is installed because the cultivation requires high temperature. Paprika is a crop that requires the highest temperature among fruit vegetables and should be temperature controlled to at least 18 ° C at night. However, at high temperatures above 35 ℃, fruit development is poor and malformations increase. Vitamin C of paprika contains 3 times of orange, 2 times of kiwi, 20 times of carrots. Yellow carotene is very effective to supplement moisture and minerals released by sweat. Red lycopene has the effect of suppressing the appearance of skin beauty and spots and freckles, inhibiting active oxygen, suppressing melanin pigment, suppressing spots and freckles, and eliminating dullness. It is very effective in. Paprika also contains lycopene, which reduces the chance of getting prostate enlargement or prostate cancer by 10 to 20 percent. And green is effective in preventing anemia and constipation, it is effective on diet, yellow is relieved of stress, cholesterol is suppressed to prevent adult diseases and improve blood circulation, and orange is good for enhancing immunity. Although paprika is a promising new export product, its cultivation area has increased sharply, but it has been shipped in large quantities during the harvest season from May to June, resulting in an oversupply of about 20%. To solve this problem, There is a desperate need for the development of new processed foods.

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 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.

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.

Korean Patent Registration No. 1004190750000 (paprika jam) contains 25-40 wt% of paprika puree, 30-35 wt% of water, 20-26 wt% of sugar, 4.5-10 wt% of apple juice, 5.3-10 wt% of starch syrup, 3% by weight of pectin, 0.15 to 1.5% by weight of pectin and 2 to 3% of lemon yest.

Korean Patent Registration No. 1012977230000 (Method for producing paprika jam using paprika puree wet pulverized using a colloid mill method) comprises the steps of: (A) removing the faeces and seeds of paprika and washing; (B) finely pulverizing the paprika to a size of 5 to 100 mu m using a wet mill (Colloid Mill) to obtain paprika puree; (C) adding pectin, sugar or calcium lactate to the paprika puree to obtain a liquid raw material; (D) heating the liquid raw material at 80 to 85 캜; And (E) adding citric acid to the heated liquid raw material, wherein the jam contains 43.5% by weight of paprika puree, 3.4% by weight of fructooligosaccharide, 5.5% by weight of pulp, 37.15% by weight of pearl white, 0.4% 10% by weight of calcium lactate and 0.05% by weight of citric acid.

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 until the sugar concentration reaches 65-68.Brix, , Nuts and others. Concentrate, put in a container, degassed, sterilized for 15-30 minutes so that the internal temperature of the jam is 80 ° C, and quenched to produce a jam.

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

Beta-carotene and lycopene contained in paprika have abundant antioxidants and functional substances, but most of them are supplied with vegetable salads and are not easily eaten by consumers. In addition, paprika is a vegetable cultivated every season, but because it contains a lot of water and has a lot of footing, there is no suitable processing method, so diversification of application is not possible. Recently, the cultivation area has increased sharply and it has been shipped in large quantities from May to June, resulting in a slight oversupply. However, development of new processed food using paprika is urgently required.

It is an object of the present invention to provide paprika jam which is rich in various vitamins while being made of paprika as a raw material and having good flavor and taste. Beta-carotene and lycopene are also being used to provide a rich range of antioxidants and functional jams.

The paprika jam of the present invention comprises the steps of washing the paprika with purified water to remove the nipple and the seeds, pulverizing and pressing and concentrating the paprika; and heating a part (1/2) of the fructooligosaccharide to add pectin, (1/2) of extra fruit oligosaccharide obtained by squeezing the apple into the above-mentioned combination, lemon juice, and concentrating the mixture, and then feeding the mixture into a sterilized bottle.

The apple paprika jam of the present invention provides a new concept of jam that produces a refreshing, sweet and spicy taste.

1 shows a manufacturing process diagram of the present invention.

The apple paprika jam of the present invention is composed of 40 to 45% of paprika, 5 to 7% of apple juice, 45 to 50% of fructooligosaccharide, 0.3 to 0.6% of pectin and 2 to 3% of lemon yest.

Paprika is washed with purified water to remove the faeces and seeds, followed by pulverization, compression and concentration, a step of heating part (1/2) of the fructooligosaccharide to add pectin, mixing and blending with paprika, (1/2) of extra fruit fructooligosaccharide obtained by squeezing the apple, and concentrating the lemon yest into a sterilized bottle.

1) Pretreatment of paprika

Remove the tap and seeds by washing the paprika purchased at the market (Garak Market) with purified water. The paprika, from which tap and seeds have been removed, is put into a screw-type grinder (wet)

And then compressed and concentrated.

2) blending of paprika composition (1)

40 to 45% of paprika juice and 22.5 to 25% of fructooligosaccharide (target product) were mixed and heated to 50 to 80 캜, and 0.3 to 0.6% of pectin (Solrin product) and 40 to 45% of paprika were added, A jam composition is formulated.

3) blending of paprika composition (2)

Add 5 to 7% of apple juice obtained by squeezing apples to the above paprika composition (1), a part (1/2) of extra fructooligosaccharide, and 2 to 3% of lemon syrup and concentrate for 4 to 6 hours. The concentrated apple paprika jam is fed into a sterilized bottle, cooled and stored.

4) lemon zest (lemon zest)

Lemon is purchased from the market, washed with purified water, and sterilized by immersing 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. The crushed lemon zest is believed to be removed from the paprika jam by mixing the lemon oil eluted from the lemon skin and the bitter taste component eluted from the inner lining.

≪ Experimental Examples 1 to 4 > In-flight elimination experiment

In paprika concentrate, the extracts were removed from the paprika concentrate with 0.2% brine, 0.5% sugar solution, 1% ethanol solution and 1% lemon juice solution. (Very good; 5 points, good; 4 points, excellent; 3 points, average: 2 points or less) ) Were measured and shown in Table 1 below.

Effect of removing foot division Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Salt water 0.5% Sugar solution 1% Ethanol 1% Lemon Jest 1% In the foot 3.9 4.5 3.8 4.6 Chromaticity 4.1 4.1 3.9 4.4 Likelihood 3.5 4.1 3.8 4.5

From the above experiments, it can be seen that the sugar solution and the lemon zest have been well removed, but the salt water and the ethanol have a slight overgrowth. Sugar, however, is avoided by causing metabolic syndrome. Salt tends to be salty, while ethanol tends to be scented. However, lemon zest is very good as a jam composition because it is well-balanced in taste and elimination of foot.

≪ Examples 1-4 >

The paprika concentrate obtained in the above Experimental Example was blended with paprika compositions (1) and (2), concentrated and sterilized to prepare apple paprika jam.

Quality of apple paprika jam division Example 1 Example 2 Example 3 Example 4 paprika 45 43 41 40 article
castle
water FO 45 47 49 49 Apple 5 6 6.5 7 pectin 0.3 0.4 0.5 0.6 LZ 2 2.5 3 2.5 water 2.7 1.1 - 0.9 system 100 100 100 100

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

≪ Test Example > Sensory test

The paprika jam and the paprika jam containing the lemon juice of the present invention were subjected to a sensory test to be applied to the bread by a well-trained Panel agent (10, 20, 30, and 40 years old male and 2 female) Table 3 shows the texture, flavor (palatability), palatability, and overall taste of the product by performing the following tests (5 points: very good, 4 points: excellent, 3 points: The control group was compared with commercially available apple jam (Company B).

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

The apple paprika jam of the present invention showed superior sensory properties in terms of texture, flavor, palatability and overall taste as compared with the control in the market.

The apple paprika jam of the present invention provides a refreshing and sweet spicy taste. It also provides functional jams contained in paprika, making it industrially applicable.

Claims (4)

Paprika is washed with purified water to remove the faeces and seeds, followed by pulverization, compression and concentration, a step of heating part (1/2) of the fructooligosaccharide to add pectin, mixing and blending with paprika, (1/2) of the apple juice obtained by squeezing the apple, a part of the extra fructooligosaccharide (1/2), and the lemon yest, and then concentrating the mixture into a sterilized bottle to prepare apple paprika jam The method according to claim 1, wherein the lemon zest is washed with lemon and dipped in 3 to 5% sodium carbonate soda for 30 to 60 minutes to remove disinfection and moisture, peeled with a peeling machine, and sliced to a size of 1 to 3 mm A method for producing apple paprika jam [Claim 3] The method according to claim 2, wherein the lemon zest has a thickness of 0.01-0.05 mm in the inner membrane of the lemon skin to remove the paprika jam with lemon oil. Apple paprika jam consisting of 40 to 45% of paprika, 5 to 7% of apple juice, 45 to 50% of fructooligosaccharide, 2.5 to 3.5% of lemon juice, 0.3 to 0.6% of pectin and 2 to 3% of lemon-

Images