KR20180118093A - Preparation method of black jam using apple pure, black ginseng and black garlic, and the product thereof - Google Patents

Abstract

The present invention relates to a preparation method of apple puree black jam using apple puree, black ginseng, and black garlic. More specifically, the present invention relates to: a preparation method of a black jam product having improved appearance, flavor, taste, texture, overall palatability, elasticity, and cohesion of apple puree black jam using apple puree through a functionality inspection and using black ginseng and black garlic: and the product obtained therefrom.

Description

[0001] The present invention relates to a process for preparing black jams using apple puree, black ginseng and black garlic,

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.

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,

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.

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 .

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.

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.

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;

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.

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 .

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.

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.

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 .

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.

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.

Example 1. Production of black jam using black gum and black gum

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.

        ingredient        Formulation (g)         Compounding ratio (% by weight)       Apple puree          250         0.25 to 0.30       Black ginseng powder          40         2.5       pectin          4.5         15 ~ 16       Black garlic          100         6.25       Fructooligosaccharide          350         2.15 ~ 2.20       Purified water          855.5         53.10-53.15         Sum          1600         100

 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.

Independent variable encoding -2 -One 0 One 2 Black ginseng (g) 30 48 42 36 54 Black garlic (g) 75 90 105 120 135

NO. Experimental conditions * Black ginseng content (g) Black garlic content (g) One 48 120 2 48 90 3 36 120 4 36 90 5 42 105 6 42 105 7 54 105 8 30 105 9 42 135 10 42 75

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.

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.

Changes in sensory scores according to pectin content Sensory characteristics Pectin content (g) 3.0 3.5 4.0 4.5 5.0 Exterior 4.3 5.0 5.3 6.0 3.7 flavor 5.0 5.3 5.3 5.3 5.0 Texture 4.0 4.7 5.0 6.0 3.3 Overall likelihood 4.3 5.0 5.3 6.0 3.0

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.

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.

Changes in sensory scores according to the amount of apple puree Sensory characteristics Apple puree content (g) 230 250 270 290 310 Exterior 4.3 4.7 5.0 4.3 4.0 flavor 4.0 4.7 4.7 4.7 4.3 Texture 4.3 4.7 5.7 5.0 4.3 Overall likelihood 4.3 4.7 5.3 5.0 4.0

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.

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.

Changes in sensory scores according to fructooligosaccharide content Sensory characteristics Fructo-oligosaccharide content (g) 300 320 340 360 380 Exterior 4.7 5.0 5.0 5.0 5.0 flavor 4.7 4.7 5.0 5.3 5.3 Texture 4.7 4.7 5.0 5.0 4.7 Overall likelihood 4.7 5.0 5.0 5.3 4.7

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 .

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.

Changes in sensory scores according to citric acid content Sensory characteristics Citric acid content (g) 0 One 2 3 4 Exterior 4.7 4.7 4.7 4.7 4.3 flavor 5.3 5.0 4.7 4.7 4.3 Texture 5.3 5.3 4.7 4.3 4.0 Overall likelihood 5.3 5.0 4.7 4.7 4.3

Experimental Example 5 The content of black and black garlic in apple puree jam of the present invention

Experimental Example 5-1. Sensory evaluation of the present invention black jam using 7 point scale method

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.

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).

Change of sensory score according to content of black and black garlic Experimental conditions * Exterior incense flavor Texture Overall
Likelihood Black ginseng content (g) Black garlic content (g) 48 120 5.3 2.3 3.7 4.3 3.0 48 90 5.0 4.3 5.0 4.7 5.0 36 120 5.0 3.3 4.7 5.3 4.0 36 90 5.3 3.7 6.0 5.3 5.0 42 105 5.3 4.0 6.0 5.7 5.7 42 105 5.3 4.7 5.3 5.7 5.7 54 105 5.3 5.7 5.0 5.3 5.0 30 105 5.3 4.0 5.0 4.7 4.0 42 135 5.3 5.3 4.3 4.3 4.3 42 75 5.0 4.7 3.3 4.0 3.7

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.

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.

Y; Sensory score, x1; Black ginseng content (g), x2; Black garlic content (g)

EXPERIMENTAL EXAMPLE 5-3. Reaction surface analysis of flavor of apple puree jam of the present invention

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.

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.

Y; Sensory score, x1; Black ginseng content (g), x2; Black garlic content (g)

EXPERIMENTAL EXAMPLE 5-4. Response surface analysis of the taste of apple purée jam of the present invention

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.

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.

Y; Sensory score, x1; Black ginseng content (g), x2; Black garlic content (g)

EXPERIMENTAL EXAMPLE 5-5. The reaction surface analysis of the texture of the apple puree jam of the present invention

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.

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.

Y; Sensory score, x1; Black ginseng content (g), x2; Black garlic content (g)

Experimental Example 5-6. Responsive surface analysis for overall preference of apple puree jam of the present invention

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.

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.

Y; Sensory score, x1; Black ginseng content (g), x2; Black garlic content (g)

Experimental Example 6. Monitoring the physical properties of the apple puree jam of the present invention

Experimental Example 6-1. Property analysis of apple puree black jam of the present invention using a rheometer

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.

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.

Experimental conditions * Resilience Coherence Chewiness Crackiness Attachment Black ginseng content (g) Black garlic content (g) 48 120 185.89 38.89 40.62 7,879.63 -17.33 48 90 183.03 35.24 21.74 3,975.19 0.00 36 120 172.91 35.06 22.07 3,632.90 0.00 36 90 174.13 36.45 21.03 3,456.12 0.00 42 105 185.68 35.75 46.22 6,254.97 -11.33 42 105 184.24 35.27 45.23 5,907.52 -10.00 54 105 197.02 36.03 23.66 4,263.16 0.00 30 105 165.72 35.40 21.70 13,780.14 0.00 42 135 173.88 39.10 15.72 2,734.78 0.00 42 75 190.47 34.41 15.94 7,583.76 -11.00

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.

As shown in FIG. 6, the sensory score for elasticity decreased with increasing black garlic content, but increased with increasing black ginseng content.

Y; Sensory score, x1; Black ginseng content (g), x2; Black garlic content (g)

Experimental Example 6-3. Reaction surface analysis of cohesiveness of apple puree jam of the present invention

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.

As shown in FIG. 7, the sensory score for the cohesiveness increased with increasing content of black and black garlic.

Y; Sensory score, x1; Black ginseng content (g), x2; Black garlic content (g)

EXPERIMENTAL EXAMPLE 6-4. Reaction surface analysis of chewiness of apple puree jam of the present invention

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.

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.

Y; Sensory score, x1; Black ginseng content (g), x2; Black garlic content (g)

Experimental Example 6-5. The reaction surface analysis of the apple puree jam of the present invention against cracking

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.

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.

Y; Sensory score, x1; Black ginseng content (g), x2; Black garlic content (g)

Experimental Example 6-6. Response surface analysis of the adhesion of apple puree jam of the present invention

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.

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.

Y; Sensory score, x1; Black ginseng content (g), x2; Black garlic content (g)

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.

Claims (2)

A black jam composition comprising 0.25 to 0.30% by weight of apple puree, 2.5% by weight of black gum powder, 6.25% by weight of black garlic, 15 to 16% by weight of pectin, 2.15 to 2.20% by weight of fructooligosaccharide and a purified water balance. An apple puree black jam prepared with the composition of claim 1.

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