KR20170135308A - Manufacturing method of cudrania tricuspidate jam - Google Patents

Abstract

The present invention relates to a method of making cudrang jam. Specifically, the method comprises: a material preparation step for preparing fruits and leaves of cudrang; a material mixing step for mixing a mixture of the fruits and leaves of cudrang prepared in the material preparation step with a sugar mixture; a material heating step for inputting and heating the mixture formed in the material mixing step in a heat concentrator including a mixer; and a cooling step for cooling the mixture heated through the material heating step. The cudrang jam produced through the above steps has a low sugar content as well as excellent taste and flavors, and contains an abundance of nutrients, and thus exhibits benefits including immunity enhancement, anti-aging effects, anticancer activity, hangover relief, and alleviation of high blood pressure and diabetes.

Description

TECHNICAL FIELD [0001] The present invention relates to a manufacturing method of a cajon jam,

More particularly, the present invention relates to a method for producing jam jam, which is low in sugar content, exhibits excellent taste and flavor, and is rich in nutritional components, And improvement of diabetic condition and the like.

In the past, there was no preservation time like a refrigerator, and a large amount of sugar was put into a fruit or vegetable and cooked in a jam to preserve materials such as fruits and vegetables for a long time.

The earliest record of jam is that when Alexander the Great conquered India in 320 BC, he took sugar from Europe and used jam from a small amount of sugar to make a jam or a noble's precious meal , As can be freely used sugar as described above, in North Europe, where fruit was caught in a cold climate, housewives made jams at home as a storage food for winter.

Generally, since jams are prepared by boiling a large amount of sugar in fruits and vegetables, they are highly viscous and high-concentration sugar can inhibit the growth and development of microorganisms and can be stored for a long period of time.

In addition, jams are spread on bread such as toast or roll with butter. Conventionally, jam is produced by mixing sugar with fruit having high sugar content. Therefore, when the sugar content is too high, Thereby causing diabetes.

In recent years, besides a simple sweet taste, production of jams suitable for various consumers' needs has been demanded.

Korean Patent Registration No. 10-0929338 (Nov. 24, 2009). Korean Patent Registration No. 10-1582151 (Dec. 28, 2015).

It is an object of the present invention to provide a low-sugar jam, which exhibits not only low sugar content but also excellent taste and flavor and is rich in nutritional components, exhibiting effects such as immunity enhancement, anti-aging, anticancer effect, hangover resolution, And a method for producing the same.

It is an object of the present invention to provide a method for preparing a mixture of a mixture of a raw material and a leaf, a raw material mixing step for mixing the mixture of the raw fruit and the blade, And a cooling step of cooling the mixture heated through the heating of the raw material. The present invention is also directed to a method for manufacturing a jellyfish jam, comprising the steps of: heating a raw material to be heated in a heating and condensing apparatus equipped with an agitator;

According to a preferred aspect of the present invention, the raw material mixing step comprises mixing 100 parts by weight of a mixture of fruit and leaves and 20 to 100 parts by weight of a sugar mixture.

According to a further preferred feature of the present invention, the sugar mixture comprises 100 parts by weight of sugar, 20 to 30 parts by weight of stevia, 20 to 30 parts by weight of oligosaccharide and 3 to 10 parts by weight of pectin.

According to a more preferred feature of the present invention, the sugar mixture is prepared by heating and melting 40 parts by weight of the sugar at a temperature of 80 to 100 DEG C for 20 to 60 seconds, mixing 30 parts by weight of unmelted sugar with 40 parts by weight of the molten sugar And melted by heating at a temperature of 80 to 100 DEG C for 20 to 60 seconds to melt, 70 parts by weight of melted sugar is mixed with 30 parts by weight of unmelted sugar and heated at 80 to 100 DEG C for 20 to 60 seconds to melt , 20 to 30 parts by weight of stevia, 20 to 30 parts by weight of oligosaccharide and 3 to 10 parts by weight of pactin in 100 parts by weight of melted sugar.

According to an even more preferred feature of the present invention, the raw material heating step is performed at a temperature of 95 to 100 DEG C for 10 to 20 minutes.

According to a further preferred feature of the present invention, after the raw material mixing step, 100 parts by weight of the mixture prepared through the raw material mixing step is mixed with 5 to 10 wt% of additives consisting of at least one selected from the group consisting of red ginseng extract, licorice, It is assumed that the additive mixing step for mixing the additives is further performed.

The process for preparing jellyfish jam according to the present invention is not only low in sugar content but also exhibits excellent taste and flavor and rich in nutritional components. Thus, it is possible to provide a method for producing jelly jam which is superior in immunity, antioxidant, anticancer, hangover, It gives an excellent effect of providing jagged jam that shows the effect.

1 is a flowchart illustrating a method of manufacturing a jellyfish jam according to an embodiment of the present invention.
2 is a flowchart illustrating a method of manufacturing a jellyfish jam according to another embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.

The method of manufacturing a jellyfish jam according to the present invention comprises a step (S101) of polishing a fruit and a leaf (S101), a step (S101) of cutting the raw material and a step (S101) (S103); a raw material heating step (S105) in which the mixture prepared through the raw material mixing step (S103) is charged into a heating and concentration apparatus equipped with a stirrer, and the raw material heating step (S105) And a cooling step (S107).

The step of finishing the material (S101) is a step of finishing the fruit and leaves. The fruit is washed to remove the seeds, followed by drying and pulverizing to powder. The leaves are washed and then dried and pulverized It is preferable that the seeds are removed using a juicer or the like, and the size of the fruit or leaf of the fruit is preferably 20 to 100 mesh.

If the pulverization size of the fruit or leaf is less than 20 mesh, it may be easily scattered or aggregated, which is undesirable. When the pulverization size of the fruit or leaf exceeds 100 mesh, the sugar mixture And the resulting mixture is not produced as a homogeneous jam.

At this time, the drying process is not particularly limited, and a usual method can be used. However, in order to prevent destruction of the active ingredient contained in the fruit or leaf, it is preferable that the drying temperature does not exceed 70 ° C.

The raw material mixing step S103 is a step of mixing the mixture of the cured fruit and leaves treated through the material shining step S101 with the sugar mixture and the shredded fruit powder 100 And 50 to 150 parts by weight of a ground leaf pulverized material is mixed with 100 parts by weight of a mixture of 20 to 100 parts by weight of a sugar mixture.

Flavonoids contain a large amount of components such as flavonoids, roots, gabas, asparaginic acid, and flavonoids on the leaves of the cilantrofungi and cilantro leaves. The flavonoids impart immunity, inhibit aging, anticancer, antioxidant and antiinflammatory effects, Suppression, improvement of hypertension, anticancer effect and capillary strengthening.

In addition, the GABA exhibits effects such as elimination of cholesterol, improvement of diabetes and prevention of hypertension, and asparaginic acid exhibits an excellent effect in eliminating hangover, and the flavonoid inhibits the sex of cancer cells and exhibits anticancer activity.

Wherein the sugar mixture comprises 20 to 100 parts by weight of sugar and 100 to 20 parts by weight of stevia, 20 to 30 parts by weight of oligosaccharide, 20 to 30 parts by weight and 3 to 10 parts by weight of pectin.

The sugar mixture comprising the above components contains stevia and oligosaccharides which complement the disadvantages of sugar. Stevia is strong in sweetness and very low in calories, so it is effective for dieting. The oligosaccharide is a sweet sugar similar to sugar , While calories are low at 75% of sugar and are effective in dieting.

In addition, the pectin is a yellowish white coarse or fine powder which has no odor and exhibits mucilage taste. It is a polymer of purified carbohydrate obtained by extracting citrus fruits or apple juice with dilute acid. The main part of the pectin chain is D- It is composed of α-1,4 bonds of galacturonic acid units, some of the carboxyl groups are methyl esterified, and the remainder are free acids or ammonium, potassium, and sodium salts. (ADI) has not been established yet. It is used as an antioxidant for an essential oil stabilizer and a cake. In addition, since it has a function of forming gelatin and helping to maintain its shape, it exhibits a viscosity-imparting effect due to gelation in the mixture, It not only plays a role in making jams in a short time, but also is effective in reducing sugar levels and preventing cholesterol synthesis.

If the content of the sugar mixture is less than 20 parts by weight, the taste and flavor of the jam may be deteriorated. If the content of the sugar mixture exceeds 100 parts by weight, the physical properties, taste and flavor of the jam may be deteriorated.

Further, Gelierzucker, which is jam sugar containing pectin, may be used in place of the sugar mixture comprising the above components.

In addition, 40 parts by weight of sugar is heated and melted at a temperature of 80 to 100 DEG C for 20 to 60 seconds, 30 parts by weight of unmelted sugar is mixed with 40 parts by weight of molten sugar, Deg.] C for 20 to 60 seconds, mixing 70 parts by weight of molten sugar with 30 parts by weight of unmelted sugar and heating to 80 to 100 [deg.] C for 20 to 60 seconds to melt, 20 to 30 parts by weight of stevia, 20 to 30 parts by weight of an oligosaccharide and 3 to 10 parts by weight of pectin in 100 parts by weight of a carboxymethylcellulose, and heating and melting the sugar several times to caramelize Thereby imparting the flavor of caramel to the finally obtained jam.

At this time, in the process of melting the sugar, when a spatula or other shaking device is used, the caramelization reaction does not occur and the caramel flavor may not be expressed. Therefore, It is preferable to dissolve.

In the heating step S105, the mixture prepared in the mixing step S103 is introduced into a heating and condensing apparatus equipped with a stirrer and heated. The mixture prepared in the mixing step S103 is stirred in a stirrer And heating at a temperature of 95 to 100 DEG C for 10 to 20 minutes.

If the heating temperature is less than 95 ° C or the heating time is less than 10 minutes, the viscosity of the mixture is too low to be used as a jam. If the heating temperature exceeds 100 ° C or the heating time exceeds 20 minutes, part of the mixture may be carbonized to generate an ammunition, which may deteriorate the taste and flavor.

The cooling step (S107) is a step of cooling the heated mixture through the raw material heating step (S105). The mixture heated through the raw material heating step (S105) is heated at a temperature of 15 to 25 ° C for 30 to 60 minutes It is a step of slow cooling.

After the cooling step (S107) proceeding as described above, the manufacture of the jelly jam according to the present invention is completed.

After the raw material mixing step (S103), 100 parts by weight of the mixture prepared through the raw material mixing step (S103) is mixed with 5 to 10 parts by weight of an additive comprising at least one selected from the group consisting of red ginseng extract, licorice and coffee powder (S104) may be further performed.

The red ginseng sauces are prepared by lyophilizing red ginseng in a usual manner. They can be conveniently used as an additive to jams, and serve as a simple and excellent aesthetic intake of effective pharmacological ingredients contained in red ginseng.

Red ginseng is a kind of excellent medicinal herb containing a large amount of active pharmacological ingredients. Its main ingredients are glycosides, panacen, polyacetylenic compounds, nitrogenous compounds, flavonoids, vitamins (B group) , Trace elements, enzymes, antioxidants, organic acids and amino acids. Red ginseng has sedative and excitatory effects on the central nervous system and acts on the circulatory system to prevent hypertension and arteriosclerosis. In addition, it has hematopoiesis, hypoglycemia, hepatic protection and acts on the endocrine system and acts directly or indirectly on sex and reproductive effects. It has anti-inflammatory and anti-tumor effects, I have. The importance of red ginseng has been scientifically proven as an adaptogen effect that can enhance the ability of the living body to adapt easily by increasing the ability to defend against various illnesses and various stresses from surrounding environment.

The licorice protects the stomach, eliminates the toxicity of the drug, and has a sugar content of about fifty times that of sugar, so that it can provide a sweet jam even if the sugar content is low.

Preferably, the coffee powder is ground by a pulverizer to have a particle size of 10 to 100 mesh. The coffee powder not only improves the flavor of the jellyfish jam according to the present invention, but also contains caffeine and polyphenol components It improves cognitive ability, lowers the probability of dementia, activates diuretic action and metabolism, and gives a diet effect.

Hereinafter, description will be made of the physical properties of the CJP jam manufactured through the process and the method of manufacturing the CJP jam according to the present invention.

≪ Example 1 >

The seeds were then removed after washing, and the seeds were then pulverized and dried to be powdered. The pulverized fruit and leaves were mixed in a ratio of 1: 1, and 100 parts by weight of the mixture of the fruit and leaves 100 parts by weight of sugar, 25 parts by weight of stevia, 25 parts by weight of oligosaccharide and 5 parts by weight of pectin) were mixed and heated at a temperature of 98 DEG C for 15 minutes and the heated mixture was cooled to a temperature of 20 DEG C for 45 minutes To make jam jam.

≪ Example 2 >

Proceeding in the same manner as in Example 1, 30 parts by weight of the sugar mixture was mixed to prepare a jam.

≪ Example 3 >

Proceeding in the same manner as in Example 1, 40 parts by weight of a sugar mixture was mixed to prepare a jam.

≪ Comparative Example 1 &

The procedure of Example 3 was followed except that 40 parts by weight of sugar instead of the sugar mixture was mixed to prepare a jam jam.

The color, water activity, adherence, sugar content, acidity and pH of the CJP jam prepared in Examples 1 to 3 and Comparative Example 1 were measured and are shown in Table 1 below.

The pH and the acidity of the sample were measured by adding 2 g of a sample of CJP to 100 ml of distilled water, stirring and filtering the resulting filtrate. The acidity and pH of the sample were measured by using a colorimeter , And water activity and adhesion were measured by TPA mode using a texture analyzer.

<Table 1>

The content and antioxidant activity of phenol and flavonoids of CJPM prepared in Examples 1 to 3 and Comparative Example 1 were measured and are shown in Table 2 below.

(However, the contents of phenol and flavonoid were measured by extracting 1.5 g of a sample of CJP with 25 ml of a mixed solution of methanol, water and acetic acid in a ratio of 70: 30: 5, and then 50 ml of the mixture was filtered and analyzed by Folin-Denies method The antioxidant activity was measured by DPPH method after mixing 25 ml of methanol with 1 g of cured jam sample and filtering with whatman No. 2 filter after voltexing.

<Table 2>

The sensory evaluation of the color, taste, aroma, physical properties, spreadability, and overall acceptability of the CJP jam prepared in Examples 1 to 3 and Comparative Example 1 is shown in Table 3 below.

(However, the sensory evaluation was performed by the 9 point scaling method for 50 adult males and females, and the mean value was 1 point very bad and 9 points very good.)

<Table 3>

As shown in Tables 1 to 3 above, the CJP made according to Examples 1 to 3 of the present invention has excellent physical properties, high nutritional content, excellent antioxidative effect, and high preference have.

Accordingly, the process for producing the jjimjangpan jam according to the present invention is not only low in sugar content, but also exhibits excellent taste and flavor, and is rich in nutritional components. Thus, the method of the present invention improves immunity, anti-aging, anticancer effect, hangover relief, And so on.

S101; Material trim step
S103; Raw material mixing step
S104; Additive mixing step
S105; Raw material heating step
S107; Cooling step

Claims (6)

Care of the material to trim the fruit and leaves;
A raw material mixing step of mixing a mixture of the cured fruit and leaves prepared through the material shining step with a sugar mixture;
A raw material heating step of adding the mixture prepared through the raw material mixing step to a heating and condensing apparatus equipped with a stirrer and heating the mixture; And
And cooling the heated mixture through the raw material heating step.
The method according to claim 1,
Wherein the raw material mixing step comprises mixing 100 parts by weight of a mixture of fruit and leaves and 20 to 100 parts by weight of a sugar mixture.
The method according to claim 1 or 2,
Wherein the sugar mixture comprises 100 parts by weight of sugar, 20 to 30 parts by weight of stevia, 20 to 30 parts by weight of oligosaccharide and 3 to 10 parts by weight of pectin.
The method of claim 3,
The sugar mixture is prepared by mixing 40 parts by weight of the sugar with 40 parts by weight of the unmelted sugar at a temperature of 80 to 100 DEG C for 20 to 60 seconds, For 60 seconds and 30 parts by weight of the unmelted sugar was mixed with 70 parts by weight of the molten sugar and heated to melt at a temperature of 80 to 100 DEG C for 20 to 60 seconds to melt the mixture, 20 to 30 parts by weight of the oligosaccharide, 20 to 30 parts by weight of the oligosaccharide and 3 to 10 parts by weight of the pectin.
The method according to claim 1,
Wherein the heating of the raw material is performed at a temperature of 95 to 100 DEG C for 10 to 20 minutes.
The method according to claim 1,
After the raw material mixing step, 100 parts by weight of the mixture prepared through the raw material mixing step is further mixed with 5 to 10 parts by weight of an additive comprising at least one selected from the group consisting of red ginseng extract, licorice, and coffee powder &Lt; / RTI &gt;

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