KR20180118093A - Preparation method of black jam using apple pure, black ginseng and black garlic, and the product thereof - Google Patents
Preparation method of black jam using apple pure, black ginseng and black garlic, and the product thereof Download PDFInfo
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- LLQHSBBZNDXTIV-UHFFFAOYSA-N 6-[5-[[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]methyl]-4,5-dihydro-1,2-oxazol-3-yl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC1CC(=NO1)C1=CC2=C(NC(O2)=O)C=C1 LLQHSBBZNDXTIV-UHFFFAOYSA-N 0.000 description 1
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- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000009123 Fibrin Human genes 0.000 description 1
- 108010073385 Fibrin Proteins 0.000 description 1
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- XIRZPICFRDZXPF-UHFFFAOYSA-N Ginsenoside Rg3 Natural products CC(C)=CCCC(C)(O)C1CCC(C2(CC(O)C3C4(C)C)C)(C)C1C(O)CC2C3(C)CCC4OC1OC(CO)C(O)C(O)C1OC1OC(CO)C(O)C(O)C1O XIRZPICFRDZXPF-UHFFFAOYSA-N 0.000 description 1
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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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/28—Oligosaccharides
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
본 발명은 사과퓨레와 흑삼및 흑마늘을 이용한 블랙잼 제조방법에 관한 것으로 더욱 상세하게는 관능 검사를 통해 외관, 향, 맛 조직감, 전반적인 기호도, 탄력성 및 응집성이 높은 사과퓨레 블랙잼 제조방법 및 그 사과퓨레 블랙잼 제품에 관한 것이다.The present invention relates to a process for preparing black jams using apple puree, black ginseng and black garlic, and more particularly to a process for producing apple jug with high appearance, flavor, taste texture, general preference, elasticity and cohesiveness through sensory evaluation, Puree black jam product.
흑삼은 가공 중 ginsenoside Rg3 등 그 기능성이 우수한 성분이 발현되면서 소비자의 관심을 모으고 있고. 최근 인삼재배 농가에서 인삼의 6차 산업화를 추진하면서 인삼의 재배는 물론 홍삼, 흑삼 등 가공제품으로 가공하여 유통시스템을 구축하여 직접 판매하는 등 농업의 6차 산업화의 성공 모델이 되고 있다.Ginseng has attracted the attention of consumers because of its excellent functional properties such as ginsenoside Rg3 during processing. Recently, ginseng cultivation farms have been promoting the 6th industrialization of ginseng, and it has become a success model of the sixth industrialization of agriculture such as cultivation of ginseng, processing of processed products such as red ginseng and black ginseng,
흑마늘은 일본에서 마늘을 발효하여 흑마늘로 가공되면서 일반 마늘보다 건강 기능성이 우수하여 국내에서도 기술이 도입되어 많이 가공/시판되고 있다.Black garlic is fermented from garlic in Japan and processed into black garlic, so it has superior health functionalities than ordinary garlic, so technology is introduced in domestic and processed / marketed.
우리나라는 김치 및 각종 양념으로 마늘을 가장 즐겨먹어 왔으나 새로운 가공 식품으로 발전하지 못하고 있던 중 일본에서 마늘을 발효하여 건강식품으로 많은 양을 소비하고 있었으며, 선진 농민들은 마늘을 이용한 6차 산업화를 추진하고 있다. Korea has been eating garlic most of the time with kimchi and various condiments, but it has not been developed as a new processed food. In Japan, garlic has been fermented to consume large quantities as health food, and advanced farmers are promoting 6th industrialization using garlic .
본 발명과 관련된 선행기술로는 대한민국 등록특허 제10-0855007호가 공지되어 있으나 이는 한방 흑삼차에 관한 것으로 인진쑥, 측백나무 잎, 인동덩쿨, 국화엽, 뱀딸기, 담배풀엽 등의 천연식물 원료와 인삼가루, 마가루, 마늘가루를 혼합하여 제조한 한방 흑삼차 및 그 제조방법에 관한 것으로 현재까지 사과퓨레를 사용하고 흑삼과 흑마늘의 함량을 달리하여 제품특성을 연구검토한 블랙잼의 제조방법 및 그 산물에 대하여는 문헌에 암시되거나 공지된 바 없다.Prior art related to the present invention is Korean Patent No. 10-0855007, which is related to Korean black ginseng. It relates to a natural plant material such as anthracnose, cinnabar, leaf, chrysanthemum, The present invention relates to a method for producing black jam and a method for preparing the same, which have studied the characteristics of a product by using apple purée and varying contents of black and black garlic. Are not implied or known in the literature.
따라서, 본 발명의 목적은 사과퓨레와 흑삼 분말과 펙틴을 혼합하여 정제수에 녹인 후 사과퓨레, 흑마늘 그리고 프락토올리고당을 첨가하여 수득한 블랙잼 제조방법 및 그 산물을 제공하는 데 있다.Accordingly, it is an object of the present invention to provide a method for preparing black jam by mixing apple purée, black gum powder and pectin, dissolving in purified water, adding apple puree, black garlic and fructooligosaccharide, and a product thereof.
본 발명의 상기 목적은 먼저 흑삼 분말과 펙틴을 혼합하여 정제수에 첨가하고 50~80℃에서 용해하는 제1 단계와; 상기 제1 단계에서 얻은 용융물에 사과퓨레, 흑마늘 및 프락토올리고당을 추가로 더 첨가하여 혼합하는 제3단계와; 상기 제3 단계에서 얻은 혼합물을 100℃에서 교반하면서 65°Brix가 될 때까지 농축하는 제4 단계를 통하여 1차 블랙잼을 제조하는 공정과;The above object of the present invention can be achieved by a method for preparing a black gum powder, comprising: a first step of mixing black gum powder and pectin, adding to purified water, and dissolving at 50 to 80 캜; A third step of further adding and mixing apple puree, black garlic and fructooligosaccharide to the melt obtained in the first step; Preparing a first black jam through a fourth step of concentrating the mixture obtained in the third step at a temperature of 100 DEG C while stirring to 65 DEG Brix;
상기 공정에서 얻은 블랙잼을 관능 검사를 통해 사과퓨레와 펙틴, 프락토올리고당, 흑삼 및 흑마늘 최적 함량을 결정하고 2차 블랙잼 제품을 제조하는 공정을 통하여 달성하였다.The optimum content of apple puree, pectin, fructooligosaccharide, black ginseng and black garlic was determined through a sensory test to obtain a black jam product.
본 발명은 사과퓨레와 흑삼및 흑마늘을 이용하여 제조한 사과퓨레 블랙잼을 관능 검사를 통해 외관, 향, 맛 조직감, 전반적인 기호도, 탄력성 및 응집성이 높은 블랙잼 및 그 산물을 제공할 수 있는 뛰어난 효과가 있다.The present invention relates to an apple puree black jam prepared using apple puree, black ginseng, and black garlic, which has excellent appearance, flavor, taste texture, general taste, excellent elasticity and excellent cohesiveness of black jam and its product .
도1은 본 발명에 따른 사과퓨레와 흑삼및 흑마늘 함량을 달리하여 제조한 블랙잼의 외관에 대한 반응표면 분석 결과를 나타낸 그래프이다.
도2는 본 발명에 따른 흑삼과 흑마늘 함량을 달리하여 제조한 블랙잼 제품의 향에 대한 반응표면 분석 결과를 나타낸 그래프이다.
도3은 본 발명에 따른 흑삼과 흑마늘 함량을 달리하여 제조한 블랙잼 제품의 맛에 대한 반응표면 분석 결과를 나타낸 그래프이다.
도4는 본 발명에 따른 흑삼과 흑마늘 함량을 달리하여 제조한 블랙잼 제품의 조직감에 대한 반응표면 분석 결과를 나타낸 그래프이다.
도5는 본 발명에 따른 흑삼과 흑마늘 함량을 달리하여 제조한 블랙잼 제품의 전반적인 기호도에 대한 반응표면 분석 결과를 나타낸 그래프이다.
도6은 본 발명에 따른 흑삼과 흑마늘 함량을 달리하여 제조한 블랙잼 제품의 탄력성에 대한 반응표면 분석 결과를 나타낸 그래프이다.
도7은 본 발명에 따른 흑삼과 흑마늘 함량을 달리하여 제조한 블랙잼 제품의 응집성에 대한 반응표면 분석 결과를 나타낸 그래프이다.
도8은 본 발명에 따른 흑삼과 흑마늘 함량을 달리하여 제조한 블랙잼 제품의 씹힘성에 대한 반응표면 분석 결과를 나타낸 그래프이다.
도9는 본 발명에 따른 흑삼과 흑마늘 함량을 달리하여 제조한 블랙잼 제품의 깨짐성에 대한 반응표면 분석 결과를 나타낸 그래프이다.
도10은 본 발명에 따른 흑삼과 흑마늘 함량을 달리하여 제조한 블랙잼 제품의 부착성에 대한 반응표면 분석 결과를 나타낸 그래프이다.FIG. 1 is a graph showing the results of reaction surface analysis on the appearance of black jam prepared by varying the content of apple purée, black germ and black garlic according to the present invention.
FIG. 2 is a graph showing the response surface analysis results of fragrance of a black jam product prepared by varying contents of black gums and black gums according to the present invention.
FIG. 3 is a graph showing the response surface analysis results of the taste of a black jam product prepared by varying the contents of black gums and black gums according to the present invention.
FIG. 4 is a graph showing the results of the reaction surface analysis of the texture of black jam products prepared by varying the contents of black gums and black gums according to the present invention.
FIG. 5 is a graph showing the results of response surface analysis of the overall preference of black jam products prepared by varying the contents of black gums and black gums according to the present invention.
FIG. 6 is a graph showing the response surface analysis results for the elasticity of black jam products prepared by differently mixing black and black garlic contents according to the present invention. FIG.
FIG. 7 is a graph showing the results of the reaction surface analysis on cohesiveness of a black jam product prepared by varying the contents of black gums and black gums according to the present invention.
FIG. 8 is a graph showing the results of reaction surface analysis for chewiness of a black jam product prepared by varying the contents of black gums and black gums according to the present invention.
FIG. 9 is a graph showing the results of a reaction surface analysis on the crush resistance of a black jam product prepared by varying the contents of black gums and black gums according to the present invention.
FIG. 10 is a graph showing the results of the reaction surface analysis for the adhesion of black jam products prepared by varying the contents of black gums and black gums according to the present invention.
본 발명은 사과퓨레와 흑삼및 흑마늘을 이용한 사과퓨레 블랙잼 제조방법 및 그 사과퓨레 블랙잼을 제공한다.The present invention provides a process for preparing apple puree black jam using apple puree, black ginseng and black garlic, and the apple puree black jam.
본 발명에 따르면 상기 블랙잼은 사과퓨레 230~310g, 흑삼분말 30~54g, 흑마늘 75~135g, 펙틴 3~5g 및 프락토올리고당 300~380g을 정제수 700~900g에 혼합하여 블랙잼을 제조하는 것이 바람직하였으며, 가장 바람직하게는 사과퓨레 270g, 흑삼 분말 42g, 흑마늘 105g, 펙틴 4.5g, 프락토올리고당 360g을 정제수 855.5g에 혼합하여 제조하는 것을 특징으로 하나 본 발명의 배합비가 이에 한정하는 것으로 의도되지는 않는다.According to the present invention, the black jam is prepared by mixing 230 to 310 g of apple puree, 30 to 54 g of black gum powder, 75 to 135 g of black garlic, 3 to 5 g of pectin and 300 to 380 g of fructooligosaccharide in 700 to 900 g of purified water And most preferably 450 g of apple purée, 42 g of black gum powder, 105 g of black garlic, 4.5 g of pectin and 360 g of fructooligosaccharide are mixed with 855.5 g of purified water. However, the mixing ratio of the present invention is not limited thereto .
예컨데, 본 발명에 따라 첨가되는 섬유소가 펙틴 이외의 유사물질인 경우 배합비가 달라질 수 있으며 당류도 본 발명 이외의 당이 첨가되는 경우 관능 검사 결과가 달라질 것이므로 본 발명의 범위는 이들 섬유소, 당류 및 기타 성분의 이의 변경에 따라 달라질 수 있으나 이 같은 성분과 함량의 치환은 본 발명의 권리범위에 속한다.For example, when the fibrin added in accordance with the present invention is a similar substance other than pectin, the compounding ratio may be varied and the result of the sensory test may be different when a sugar other than the present invention is added to the saccharides. But the substitution of such components and contents is within the scope of the present invention.
따라서, 본 발명은 하기의 구체적인 실시예 및 실험예에 의해 보다 구체적으로 설명되나, 하기 실시예 및 실험예는 본 발명을 예시하기 위한 것으로 본 발명의 권리범위가 한정하는 것으로 의도되지는 않는다.Accordingly, the present invention will be described in more detail with reference to the following specific examples and experimental examples. However, the following examples and experimental examples are intended to illustrate the present invention and are not intended to limit the scope of the present invention.
실시예1. 본 발명 흑삼과 흑마늘을 이용한 블랙잼 제조Example 1. Production of black jam using black gum and black gum
본 발명 사과퓨레와 흑삼 및 흑마늘을 이용한 블랙잼을 제조하기 위해 흑삼 분말 40g과 펙틴 4.5g과 정제수 855.5g을 혼합한 후 바람직하게는 50~80℃에서 가장 바람직하게는 65℃에서 20~30분간 녹이고, 사과퓨레 250g, 흑마늘 100g 및 프락토올리고당 350g을 각각 첨가하여(표1) 100℃에서 교반하면서 65°Brix가 될 때까지 농축하여 블랙잼 1600g을 수득하였다.In order to prepare a black jam using apple purée, black gum and black garlic according to the present invention, 40 g of black gum powder, 4.5 g of pectin and 855.5 g of purified water are mixed, preferably at 50 to 80 ° C, most preferably at 65 ° C for 20 to 30 minutes 250 g of apple puree, 100 g of black garlic, and 350 g of fructooligosaccharide were added, respectively (Table 1). The mixture was stirred at 100 ° C and concentrated to 65 ° Brix to obtain 1600 g of black jam.
상기의 방법으로 수득한 사과퓨레 블랙잼을 기초로 하여 블랙잼을 중심합성 계획법에 따라 하기 표2 및 표3과 같이 흑삼과 흑마늘 함량에 변화를 주었고 그에 따른 결과를 분석하였다. 이를 위해 관능검사는 7점 척도법으로 평가하였고, 물성 측정은 레오미터를 이용하여 측정하였다. Based on the apple puree black jam obtained by the above method, black jam was varied according to the central synthetic design method as shown in Tables 2 and 3, and the results were analyzed. For this purpose, the sensory test was evaluated by the 7 - point scale method, and the physical properties were measured by using a rheometer.
실험예1. 본 발명 흑삼과 흑마늘을 이용한 사과퓨레 블랙잼의 펙틴 함량상기 실시예1에서 수득한 본 발명 사과퓨레 블랙잼의 펙틴 함량 변화에 따른 전반적인 기호도를 7점 척도법을 이용하여 확인하였다.Experimental Example 1 Pectin content of apple puree jam using black gum and black gum According to the variation of pectin content of apple puree jam of the present invention obtained in Example 1, overall acceptability was confirmed by the 7 point scale method.
실험 결과, 하기 표4에서 알 수 있듯이 펙틴 함량에 따른 관능 점수는 펙틴을 4.5g 첨가하였을 때 점수가 가장 높았다.As a result of the experiment, as shown in Table 4, the organoleptic score according to the content of pectin was the highest when 4.5 g of pectin was added.
실험예2. 본 발명 흑삼과 흑마늘을 이용한 사과퓨레 블랙잼의 사과퓨레 함량상기 실시예1에서 수득한 본 발명 사과퓨레 블랙잼의 사과퓨레 함량 변화에 따른 전반적인 기호도를 7점 척도법을 이용하여 확인하였다.Experimental Example 2 The content of apple puree of apple puree jam using black gum and black gum of the present invention The overall preference according to the change of apple puree content of apple puree jam of the present invention obtained in Example 1 was confirmed by the 7 point scale method.
실험 결과, 하기 표5에서 알 수 있듯이 사과퓨레 함량에 따른 관능 점수는 사과퓨레를 270g 첨가하였을 때 점수가 가장 높았다.As a result of the experiment, as shown in Table 5, the sensory score according to the amount of apple puree was highest when 270 g of apple puree was added.
실험예3. 본 발명 사과퓨레 흑삼 및 흑마늘을 이용한 사과퓨레 블랙잼의 프락토올리고당 함량상기 실시예1에서 수득한 본 발명 블랙잼 제품의 프락토올리고당 함량 변화에 따른 전반적인 기호도를 7점 척도법을 이용하여 확인하였다.Experimental Example 3. The fructooligosaccharide content of apple puree jam using apple puree and black garlic according to the present invention The overall preference according to the change in fructooligosaccharide content of the inventive black jam product obtained in Example 1 was confirmed by the 7 point scaling method.
실험 결과, 하기 표6에서 알 수 있듯이 프락토올리고당 함량에 따른 관능 점수는 프락토올리고당을 360g 첨가하였을 때 점수가 가장 높았다.As a result of the experiment, as shown in Table 6, the organoleptic score according to the fructooligosaccharide content was highest when 360 g of fructooligosaccharide was added.
실험예4. 본 발명 사과퓨레 흑삼 및 흑마늘을 이용한 사과퓨레 블랙잼의 구연산 함량상기 실시예1에서 수득한 본 발명 사과퓨레 블랙잼의 구연산 함량 변화에 따른 블랙잼 제품의 전반적인 기호도를 7점 척도법을 이용하여 확인하였다.Experimental Example 4. Citric acid content of apple puree jam using apple puree and black garlic according to the present invention The overall preference of the black jam according to the content of citric acid in the apple puree jam of the present invention obtained in Example 1 was confirmed by the 7 point scale method .
실험 결과, 하기 표7에서 알 수 있듯이 구연산 함량에 따른 관능 점수는 외관에서는 관능 점수의 변화가 거의 없었으며, 맛, 조직감 및 전반적인 기호도에서는 구연산을 사용하지 않는 것이 점수가 높았다.As a result of the test, as shown in Table 7, the sensory scores according to the contents of citric acid showed little change in the sensory scores, and citric acid was not used in taste, texture and general taste.
실험예5. 본 발명 사과퓨레 블랙잼의 흑삼 및 흑마늘 함량Experimental Example 5 The content of black and black garlic in apple puree jam of the present invention
실험예5-1. 7점 척도법을 이용한 본 발명 블랙잼 관능 검사Experimental Example 5-1. Sensory evaluation of the present invention black jam using 7 point scale method
상기 실시예1에서 수득한 본 발명 사과퓨레 블랙잼의 흑삼과 흑마늘 함량 변화에 따라 제조한 블랙잼 제품을 7점 척도법을 이용하여 확인하였다.The black jam product prepared according to the content of black ginseng and black germ of the apple purée black jam of the present invention obtained in Example 1 was confirmed by the 7 point scale method.
실험 결과, 하기 표8에서 알 수 있듯이 흑삼 및 흑마늘 함량에 따른 관능 점수는 외관에 대한 관능 점수의 변화가 거의 없었으며 향에 대한 관능 점수는 흑삼 54g, 흑마늘 105g에서, 맛에 대한 관능 점수는 흑삼 36~42g, 흑마늘 105g에서, 조직감 관능 점수는 흑삼 42g, 흑마늘 105g에서, 전반적인 기호도 관능 점수는 흑삼 42g, 흑마늘 105g에서 점수가 가장 높았다. 전체적인 관능 점수는 흑삼 42g, 흑마늘 105g에서 가장 높았다.As a result of the test, the sensory scores according to the contents of black ginseng and black ginseng were almost the same as those of the black ginseng and black garlic, 36 ~ 42g, and 105g of black garlic. The sensory score of black ginseng and black garlic were 105g and 42g, respectively. The overall sensory scores of black ginseng were 42g and 105g, respectively. The overall sensory score was highest in black ginseng (42 g) and black garlic (105 g).
기호도Overall
Likelihood
실험예5-2. 본 발명 사과퓨레 블랙잼의 외관에 대한 반응표면 분석상기 실시예1에서 수득한 본 발명 사과퓨레 블랙잼의 흑삼과 흑마늘 함량 변화에 따라 제조한 블랙잼 제품의 외관에 대한 반응표면분석을 하였다.Experimental Example 5-2. Reaction surface analysis of the apple puree jam of the present invention The reaction surface analysis of the black jam product prepared according to the content of black ginseng and black germ of the apple puree jam of the present invention obtained in Example 1 was performed.
실험 결과, 도1에서 알 수 있듯이 외관에 대한 관능 점수는 흑삼을 많이 첨가하거나 흑마늘을 많이 사용할 경우 점수가 낮게 나타났으나, 흑삼과 흑마늘을 비슷한 비율로 혼합하여 사용했을 때 점수가 높게 나타났다.As a result, as shown in FIG. 1, the sensory score on the appearance was lower when the black gum was added or when the black gum was used more frequently, but when the black gum and the black gum were mixed in the similar ratio, the score was higher.
(주) y; 관능점수, x1; 흑삼 함량(g), x2; 흑마늘 함량(g)Y; Sensory score, x1; Black ginseng content (g), x2; Black garlic content (g)
실험예5-3. 본 발명 사과퓨레 블랙잼의 향에 대한 반응표면 분석EXPERIMENTAL EXAMPLE 5-3. Reaction surface analysis of flavor of apple puree jam of the present invention
상기 실시예1에서 수득한 본 발명 사과퓨레 블랙잼의 흑삼과 흑마늘 함량 변화에 따라 제조한 블랙잼 제품의 향에 대한 반응표면분석을 하였다.The reaction surface analysis of the fragrance of the black jam product prepared according to the content of black ginseng and black germ of the apple purée black jam of the present invention obtained in Example 1 was performed.
실험 결과, 도2에서 알 수 있듯이 향에 대한 관능 점수는 흑삼과 흑마늘 사용량이 많을수록 관능 점수가 높으나, 흑마늘을 사용하지 않고 흑삼만을 사용할 경우 가장 높게 나타났다.As a result, as shown in FIG. 2, the sensory score of the fragrance was higher when the amount of black ginseng and black garlic was used, but it was highest when using only black ginseng without using black garlic.
(주) y; 관능점수, x1; 흑삼 함량(g), x2; 흑마늘 함량(g)Y; Sensory score, x1; Black ginseng content (g), x2; Black garlic content (g)
실험예5-4. 본 발명 사과퓨레 블랙잼의 맛에 대한 반응표면 분석EXPERIMENTAL EXAMPLE 5-4. Response surface analysis of the taste of apple purée jam of the present invention
상기 실시예1에서 수득한 본 발명 사과퓨레 블랙잼의 흑삼과 흑마늘 함량 변화에 따라 제조한 블랙잼 제품의 맛에 대한 반응표면분석을 하였다.The reaction surface analysis of the taste of the black jam product prepared according to the content of black ginseng and black germ of the apple puree jam of the present invention obtained in Example 1 was performed.
실험 결과, 도3에서 알 수 있듯이 맛에 대한 관능 점수는 흑삼 40.88g 흑마늘 106.06g을 혼합하였을 때 관능 점수가 가장 높았고, 흑삼과 흑마늘 사용량이 많거나 적을 때 관능 점수가 낮게 나타났다.As shown in FIG. 3, the sensory score for taste was highest when 40.88 g of black germ was mixed with 106.06 g of black germ, and the sensory score was lower when black germ and black germ were used more or less.
(주) y; 관능점수, x1; 흑삼 함량(g), x2; 흑마늘 함량(g)Y; Sensory score, x1; Black ginseng content (g), x2; Black garlic content (g)
실험예5-5. 본 발명 사과퓨레 블랙잼의 조직감에 대한 반응표면 분석EXPERIMENTAL EXAMPLE 5-5. The reaction surface analysis of the texture of the apple puree jam of the present invention
상기 실시예1에서 수득한 본 발명 사과퓨레 블랙잼의 흑삼과 흑마늘 함량 변화에 따라 제조한 블랙잼 제품의 조직감에 대한 반응표면분석을 하였다.The response surface analysis of the black jam product produced according to the content of black gum and black gum of apple puree jam of the present invention obtained in Example 1 was performed.
실험 결과, 도4에서 알 수 있듯이 조직감에 대한 관능 점수는 흑삼 42g 흑마늘 105g을 혼합하였을 때 관능 점수가 가장 높았고, 흑삼과 흑마늘 사용량이 많거나 적을 때 관능 점수가 낮게 나타났다.As shown in FIG. 4, the organoleptic score of the organoleptic sensation was highest when 42 g of black ginseng was mixed with 105 g of black ginseng, and the sensory score was low when the amount of black ginseng and black garlic was high or low.
(주) y; 관능점수, x1; 흑삼 함량(g), x2; 흑마늘 함량(g)Y; Sensory score, x1; Black ginseng content (g), x2; Black garlic content (g)
실험예5-6. 본 발명 사과퓨레 블랙잼의 전반적인 기호도에 대한 반응표면 분석Experimental Example 5-6. Responsive surface analysis for overall preference of apple puree jam of the present invention
상기 실시예1에서 수득한 본 발명 사과퓨레를 이용한 블랙잼의 흑삼과 흑마늘 함량 변화에 따라 제조한 블랙잼 제품의 전반적인 기호도에 대한 반응표면분석을 하였다.The reaction surface analysis of the black jam products prepared according to the contents of black gums and black gums of black jams using the present invention apple puree obtained in Example 1 was performed.
실험 결과, 도5에서 알 수 있듯이 전반적인 기호도에 대한 관능 점수는 흑삼 43.71g 흑마늘 100.79g을 혼합하였을 때 관능 점수가 가장 높았고, 흑삼과 흑마늘 사용량이 많거나 적을 때 관능 점수가 낮게 나타났다.As shown in FIG. 5, the sensory score for the overall acceptability was the highest when the black ginseng was mixed with 43.71 g of black garlic and 100.79 g of the black ginseng, and the sensory score was lower when the black ginseng and black garlic were used more or less.
(주) y; 관능점수, x1; 흑삼 함량(g), x2; 흑마늘 함량(g)Y; Sensory score, x1; Black ginseng content (g), x2; Black garlic content (g)
실험예6. 본 발명 사과퓨레 블랙잼의 물성 모니터링Experimental Example 6. Monitoring the physical properties of the apple puree jam of the present invention
실험예6-1. 레오미터를 이용한 본 발명 사과퓨레 블랙잼의 물성 분석Experimental Example 6-1. Property analysis of apple puree black jam of the present invention using a rheometer
상기 실시예1에서 수득한 본 발명 사과퓨레 블랙잼의 중심합성 실험법에 따른 흑삼과 흑마늘 함량 변화에 따른 물성의 변화를 레오미터를 이용하여 측정하였다. 측정은 3회 반복하여 평균값을 나타냈었다.The change of physical properties according to the change of black ginseng and black germ content according to the central synthesis experiment method of the apple puree jam of the present invention obtained in Example 1 was measured using a rheometer. The measurements were repeated three times to give an average value.
실험 결과, 하기 표9에서 알 수 있듯이 전체적인 탄력성 및 깨짐성은 높게 나타났으며, 응집성, 씹힘성 및 부착성은 낮게 나타났다. 탄력성은 흑삼 54g, 흑마늘 105g 혼합했을 때 가장 높았고, 응집성은 흑삼 42g, 흑마늘 135g 혼합했을 때, 씹힘성은 흑삼 42g, 흑마늘 105g 혼합했을 때, 깨짐성은 흑삼 30g, 흑마늘 135g 혼합했을 때 가장 높았다. 전체적인 관능 점수는 흑삼 30g, 흑마늘 105g 혼합했을 때 가장 높았다.As a result of the experiment, as shown in Table 9, the overall elasticity and cracking were high, and cohesion, chewiness and adhesion were low. The elasticity was highest when mixed with 54 g of black ginseng and 105 g of black ginseng. When mixed 42 g of black ginseng and 135 g of black ginseng, the chewiness was highest when black ginseng was mixed with 42 g of black ginseng and 105 g of black ginseng. The overall sensory score was highest when black ginseng 30 g and black ginseng 105 g were mixed.
실험예6-2. 본 발명 사과퓨레 블랙잼의 탄력성에 대한 반응표면 분석상기 실시예1에서 수득한 본 발명 사과퓨레 블랙잼의 흑삼과 흑마늘 함량 변화에 따라 제조한 블랙잼의 사과퓨레 탄력성에 대한 반응표면분석을 하였다.Experimental Example 6-2. Response surface analysis of the apple puree jam of the present invention The response surface analysis of the apple puree elasticity of black jam according to the content of black ginseng and black ginseng of apple puree jam of the present invention obtained in Example 1 was performed.
실험 결과, 도6에서 알 수 있듯이 탄력성에 대한 관능 점수는 흑마늘 함량이 증가할수록 감소하였으나, 흑삼 함량이 증가할수록 증가하였다.As shown in FIG. 6, the sensory score for elasticity decreased with increasing black garlic content, but increased with increasing black ginseng content.
(주) y; 관능점수, x1; 흑삼 함량(g), x2; 흑마늘 함량(g)Y; Sensory score, x1; Black ginseng content (g), x2; Black garlic content (g)
실험예6-3. 본 발명 사과퓨레 블랙잼의 응집성에 대한 반응표면 분석Experimental Example 6-3. Reaction surface analysis of cohesiveness of apple puree jam of the present invention
상기 실시예1에서 수득한 본 발명 사과퓨레 블랙잼의 흑삼과 흑마늘 함량 변화에 따라 제조한 블랙잼의 응집성에 대한 반응표면분석을 하였다.The reaction surface analysis of the cohesiveness of the black jam prepared according to the content of black ginseng and black germ in the apple puree jam of the present invention obtained in Example 1 was performed.
실험 결과, 도7에서 알 수 있듯이 응집성에 대한 관능 점수는 흑삼과 흑마늘 함량이 증가할수록 증가하였다.As shown in FIG. 7, the sensory score for the cohesiveness increased with increasing content of black and black garlic.
(주) y; 관능점수, x1; 흑삼 함량(g), x2; 흑마늘 함량(g)Y; Sensory score, x1; Black ginseng content (g), x2; Black garlic content (g)
실험예6-4. 본 발명 사과퓨레 블랙잼의 씹힘성에 대한 반응표면 분석EXPERIMENTAL EXAMPLE 6-4. Reaction surface analysis of chewiness of apple puree jam of the present invention
상기 실시예1에서 수득한 본 발명 사과퓨레 블랙잼의 흑삼과 흑마늘 함량 변화에 따라 제조한 블랙잼 제품의 씹힘성에 대한 반응표면분석을 하였다.The reaction surface analysis of the chewiness of the black jam product prepared according to the content of black ginseng and black germ of the apple purée black jam obtained in Example 1 was analyzed.
실험 결과, 도8에서 알 수 있듯이 씹힘성에 대한 관능 점수는 흑삼 43.92g 흑마늘 108.59g을 혼합하였을 때 관능 점수가 가장 높았고, 흑삼 47.46g 흑마늘 78.28g을 혼합하였을 때 관능 점수가 가장 낮았다.As shown in FIG. 8, the sensory score for chewiness was highest when 43.92 g of black germ was mixed with 108.59 g of black germ, and the sensory score was lowest when mixed with 47.46 g of black germ and 78.28 g of black germ.
(주) y; 관능점수, x1; 흑삼 함량(g), x2; 흑마늘 함량(g)Y; Sensory score, x1; Black ginseng content (g), x2; Black garlic content (g)
실험예6-5. 본 발명 사과퓨레 블랙잼의 깨짐성에 대한 반응표면 분석Experimental Example 6-5. The reaction surface analysis of the apple puree jam of the present invention against cracking
상기 실시예1에서 수득한 본 발명 사과퓨레 블랙잼의 흑삼과 흑마늘 함량 변화에 따라 제조한 블랙잼 제품의 깨짐성에 대한 반응표면분석을 하였다.The reaction surface of the black jam product prepared according to the content of black ginseng and black germ in the apple puree jam of the present invention obtained in Example 1 was analyzed.
실험 결과, 도9에서 알 수 있듯이 깨짐성에 대한 관능 점수는 흑삼과 흑마늘 함량이 증가할수록 감소하였고, 흑삼과 흑마늘 함량이 감소할수록 증가하였다.As shown in FIG. 9, the sensory score for cracking decreased with increasing content of black and black garlic, and increased with decreasing contents of black and black garlic.
(주) y; 관능점수, x1; 흑삼 함량(g), x2; 흑마늘 함량(g)Y; Sensory score, x1; Black ginseng content (g), x2; Black garlic content (g)
실험예6-6. 본 발명 사과퓨레 블랙잼의 부착성에 대한 반응표면 분석Experimental Example 6-6. Response surface analysis of the adhesion of apple puree jam of the present invention
상기 실시예1에서 수득한 본 발명 사과퓨레 블랙잼의 흑삼과 흑마늘 함량 변화에 따라 제조한 블랙잼 제품의 부착성에 대한 반응표면분석을 하였다.The reaction surface analysis of the adhesion of the black jam product prepared according to the content of black gum and black gum of apple puree jam of the present invention obtained in Example 1 was performed.
실험 결과, 도10에서 알 수 있듯이 부착성에 대한 관능 점수는 흑마늘만을 사용했을 때 증가하였으나, 흑삼과 혼합하여 사용했을 때 감소하였다.As shown in FIG. 10, the sensory score for adhesion was increased when black garlic was used alone, but decreased when it was mixed with black ginseng.
(주) y; 관능점수, x1; 흑삼 함량(g), x2; 흑마늘 함량(g)Y; Sensory score, x1; Black ginseng content (g), x2; Black garlic content (g)
이상 설명한 바와 같이 본 발명 사과퓨레를 이용하고 흑삼 및 흑마늘 함량변화를 이용한 블랙잼은 관능 검사를 통해 전반적으로 외관, 향, 맛 조직감, 전반적인 기호도, 탄력성 및 응집성이 높은 사과퓨레 블랙잼 제조방법 및 그 산물을 제공할 수 있는 뛰어난 효과가 있으므로 식품 산업상 매우 유용한 발명인 것이다.As described above, the black jam using the apple purée according to the present invention and the black jam and the black garlic content were evaluated by sensory evaluation to find a method for manufacturing an apple puree jam having an overall appearance, flavor, texture, overall acceptability, It is a very useful invention in the food industry because it has an excellent effect of providing products.
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