KR20190123254A - 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 an apple puree black jam using apple puree, black ginseng, and black garlic. More specifically, the present invention has an excellent effect of providing: a manufacturing method of a black jam product which uses apple puree through sensory tests, black ginseng, and black garlic, thereby having high appearance, aroma, taste texture, overall palatability, elasticity, and cohesion of the apple puree black jam; and a product thereof.

Description

Preparation method of black jam using apple pure, black ginseng and black garlic, and the product approximately}

The present invention relates to a method for producing black jam using apple puree, black ginseng, and black garlic, and more specifically, through a sensory test, appearance, aroma, taste texture, overall palatability, elasticity and cohesive high apple puree black jam manufacturing method and the apple Puree black jam product.

Black ginseng has attracted the attention of consumers as its functional ingredients such as ginsenoside Rg3 are expressed during processing. Recently, the ginseng cultivation farmers have promoted the 6th industrialization of ginseng, and it has become a successful model for the 6th industrialization of agriculture by not only cultivating ginseng but also processing it with processed products such as red ginseng and black ginseng.

As black garlic is fermented with garlic in Japan and processed into black garlic, it has better health functions than ordinary garlic, and technology has been introduced in Korea and processed and marketed a lot.

Korea has enjoyed garlic most with kimchi and various seasonings, but was unable to develop new processed foods. In Japan, fermented garlic was consumed as a healthy food, and advanced farmers are promoting the sixth industrialization using garlic. .

Korean Patent No. 10-0855007 is known as a prior art related to the present invention, but it relates to the herbal black ginseng tea, natural plant raw materials and ginseng powder, such as jinjin mugwort, cypress leaf, honeysuckle, chrysanthemum leaf, snakeberry, tobacco grass leaf. It relates to the herbal black ginseng tea prepared by mixing, powdered and garlic powder, and a method of manufacturing the same, and to the production method of the black jam which used apple puree and studied the product characteristics by varying the content of black ginseng and black garlic. Nothing is implied or known in the literature.

Accordingly, it is an object of the present invention to provide a method for producing black jam obtained by mixing apple puree, black ginseng powder and pectin and dissolving it in purified water and then adding apple puree, black garlic and fructooligosaccharide.

The above object of the present invention is the first step of first mixing black ginseng powder and pectin to add to purified water and to dissolve at 50 ~ 80 ℃; 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 to 65 ° Brix while stirring at 100 ° C;

The black jam obtained in the above process was determined by the sensory test to determine the optimum blending ratio of apple puree, pectin, fructooligosaccharide, black ginseng and black garlic, and to prepare a second black jam product.

The present invention is apple black pure black jam prepared by adding the blending ratio of black ginseng and black garlic to 2.5% by weight to 6.25% by weight through the sensory test, the appearance, aroma, taste texture, overall taste, elasticity and cohesive black jam composition And an excellent effect of providing the product.

Figure 1 is a graph showing the response surface analysis results for the appearance of black jam prepared by varying the apple puree and black ginseng and black garlic content according to the present invention.
Figure 2 is a graph showing the response surface analysis results for the flavor of the black jam product prepared by varying the content of black ginseng and black garlic according to the present invention.
Figure 3 is a graph showing the response surface analysis results for the taste of black jam products prepared by varying the content of black ginseng and black garlic according to the present invention.
Figure 4 is a graph showing the response surface analysis results for the texture of the black jam product prepared by varying the content of black ginseng and black garlic according to the present invention.
Figure 5 is a graph showing the response surface analysis results for the overall acceptability of black jam products prepared by varying the content of black ginseng and black garlic according to the present invention.
Figure 6 is a graph showing the response surface analysis results for the elasticity of the black jam product prepared by varying the content of black ginseng and black garlic according to the present invention.
Figure 7 is a graph showing the response surface analysis results for the cohesiveness of the black jam product prepared by varying the content of black ginseng and black garlic according to the present invention.
8 is a graph showing the response surface analysis results for the chewability of the black jam product prepared by varying the content of black ginseng and black garlic according to the present invention.
Figure 9 is a graph showing the response surface analysis results for the cracking of the black jam product prepared by varying the content of black ginseng and black garlic according to the present invention.
Figure 10 is a graph showing the response surface analysis results for the adhesion of the black jam product prepared by varying the content of black ginseng and black garlic according to the present invention.

The present invention provides a method for producing apple puree black jam with improved palatability using apple puree, black ginseng, and black garlic and its apple puree black jam.

According to the present invention, the composition for apple puree black jam is prepared by mixing apple puree 230-310 g, black ginseng powder 30-54 g, black garlic 75-135 g, pectin 3-5 g and fructooligosaccharide 300-380 g in purified water 700-900 g. It is preferred, but most preferably characterized in that it is prepared by mixing 270 g of apple puree, 42 g of black ginseng powder, 105 g of black garlic, 4.5 g of pectin, and 360 g of fructooligosaccharide in 855.5 g of purified water, but is not intended to be limited thereto.

For example, when the fiber added according to the present invention is a similar substance other than pectin, the blending ratio may be different, and the sugars may also have different sensory test results when sugars other than the present invention are added, and thus the scope of the present invention includes these fibers, sugars, and the like. It may vary depending on the change of the components, but the substitution of such components and contents are within the scope of the present invention.

Accordingly, the present invention is described in more detail by the following specific examples and experimental examples, but 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 Black jam production using black ginseng and black garlic of the present invention

In order to prepare the black jam using the apple puree and black ginseng and black garlic of the present invention, after mixing 40 g of black ginseng powder, 4.5 g of pectin and 855.5 g of purified water, preferably at 50 to 80 ° C., most preferably at 65 ° C. for 20 to 30 minutes It melt | dissolved, 250 g of apple puree, 100 g of black garlic, and 350 g of fructooligosaccharides were added, respectively (Table 1), and it concentrated until it became 65 degree Brix, stirring at 100 degreeC, and obtained 1600 g of black jam.

        ingredient        Compounding amount (g)         Compounding ratio (% by weight)       Apple puree          250         15.25-15.80       Black Ginseng Powder          40         2.5       pectin          4.5         0.25-0.30       Black garlic          100         6.25       Fructooligosaccharide          350         21.5-22.0       Purified water          855.5         Remaining amount         Sum          1600         100

Based on the apple puree black jam obtained by the above method, black jam was changed according to the central synthesis scheme as shown in Tables 2 and 3, and the contents of black ginseng and black garlic were analyzed. For this purpose, sensory evaluation was evaluated by a 7-point scale method, and physical properties were measured 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 condition * 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 the composition for apple puree black jam using black ginseng and black garlic of the present invention

The overall acceptability according to the pectin content change of the composition for apple puree black jam of the present invention obtained in Example 1 was confirmed using a seven-point scale method.

As a result, as shown in Table 4, the sensory score according to pectin content was the highest when 4.5g of pectin was added.

Changes in Sensory Score According to Pectin Content Sensory properties 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 Organization 4.0 4.7 5.0 6.0 3.3 Overall preference 4.3 5.0 5.3 6.0 3.0

Experimental Example 2. Apple Puree Content of Apple Puree Black Jam Using Black Ginseng and Black Garlic

The overall acceptability of the apple puree black jam of the present invention obtained in Example 1 was confirmed using a seven-point scale method. As a result of the experiment, the sensory score according to the apple puree content was as follows. The score was highest when 270 g of apple puree was added.

Changes in Sensory Score According to Apple Puree Content Sensory properties 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 Organization 4.3 4.7 5.7 5.0 4.3 Overall preference 4.3 4.7 5.3 5.0 4.0

Experimental Example 3. Fructooligosaccharide Content of Apple Puree Black Jam Using Apple Puree Black Ginseng and Black Garlic

The overall acceptability according to the fructooligosaccharide content change of the present invention black jam product obtained in Example 1 was confirmed using a seven-point scale method. As a result of the experiment, the sensory score according to the fructooligosaccharide content was as follows. The highest score was obtained when 360g of fructooligosaccharide was added.

Changes in Sensory Score According to Fructooligosaccharide Content Sensory properties Fructooligosaccharide 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 Organization 4.7 4.7 5.0 5.0 4.7 Overall preference 4.7 5.0 5.0 5.3 4.7

Experimental Example 4. Citric Acid Content of Apple Puree Black Jam Using Apple Puree Black Ginseng and Black Garlic

The overall acceptability of the black jam product according to the citric acid content change of the apple puree black jam of the present invention obtained in Example 1 was confirmed by using a seven-point scale method. The scores showed little change in sensory scores in appearance, and citric acid was not used in taste, texture, and overall preference.

Changes in Sensory Score According to Citric Acid Content Sensory properties 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 Organization 5.3 5.3 4.7 4.3 4.0 Overall preference 5.3 5.0 4.7 4.7 4.3

Experimental Example 5. Experimental Example 5-1 of black ginseng and black garlic content of the apple puree black jam of the present invention. Inventive black jam sensory test using the 7-point scale method

The black jam product prepared according to the black ginseng and black garlic content changes of the apple puree black jam of the present invention obtained in Example 1 was confirmed by using a seven-point scale method.

As a result, as shown in Table 8 below, the sensory score according to the content of black ginseng and black garlic was almost unchanged in the sensory score for appearance. In 36 ~ 42g and 105g of black garlic, the texture sensory score was highest in black ginseng 42g, black garlic 105g, and overall preference sensory score was highest in black ginseng 42g and black garlic 105g. Overall sensory score was highest in black ginseng 42g and black garlic 105g.

Changes in Sensory Score According to Black Ginseng and Black Garlic Content Experimental condition * Exterior incense flavor Organization Overall
Symbol 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. Response surface analysis of the appearance of the present invention apple puree black jam

The reaction surface analysis of the appearance of the black jam product prepared according to the change of the black ginseng and black garlic content of the apple puree black jam of the present invention obtained in Example 1 was as follows. The score was lower when black ginseng was added a lot or when black garlic was used a lot, but when the black ginseng and black garlic were mixed in a similar ratio, the score was high.

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

Experimental Example 5-3. Response surface analysis on the flavor of the apple puree black jam of the present invention

The reaction surface analysis of the aroma of the black jam product prepared according to the black ginseng and black garlic content change of the apple puree black jam of the present invention obtained in Example 1 was performed.

As a result, as shown in Figure 2, the sensory score for the fragrance is higher sensory score as the use of black ginseng and black garlic increases, but the highest when using only black ginseng without using black garlic.

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

Experimental Example 5-4. Response surface analysis on taste of the present invention apple puree black jam

The reaction surface analysis of the taste of the black jam product prepared according to the black ginseng and black garlic content change of the apple puree black jam of the present invention obtained in Example 1 was performed.

As a result, as shown in Figure 3, the sensory score for taste was the highest when mixed with black ginseng 40.88g black garlic 106.06g, the sensory score was low when the amount of black ginseng and black garlic used or little.

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

Experimental Example 5-5. Response surface analysis on the texture of the apple puree black jam of the present invention

Response surface analysis of the texture of the black jam product prepared according to the black ginseng and black garlic content change of the apple puree black jam of the present invention obtained in Example 1 was performed.

As shown in FIG. 4, the sensory score for the texture was the highest when the black ginseng 42g black garlic 105g was mixed, and the sensory score was low when the amount of black ginseng and black garlic used was high or low.

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

Experimental Example 5-6. Response surface analysis on the overall acceptability of the apple puree black jam of the present invention

Response surface analysis of the overall acceptability of the black jam product prepared according to the black ginseng and black garlic content of the black jam using the apple puree of the present invention obtained in Example 1 was performed.

As shown in FIG. 5, the sensory score for the overall preference was the highest when the black ginseng 43.71g black garlic 100.79g was mixed, and the sensory score was low when the black ginseng and the black garlic used were high or low.

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

Experimental Example 6. Physical property monitoring of the present invention apple puree black jam

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

The physical properties of black ginseng and black garlic according to the central synthesis test method of the present invention apple puree black jam obtained in Example 1 were measured using a rheometer. The measurement repeated three times and showed the average value.

As a result of the experiment, as shown in Table 9, the overall elasticity and cracking property were high, and the cohesiveness, chewiness and adhesion were low. Elasticity was highest when black ginseng 54g and black garlic 105g were mixed, cohesiveness was highest when black ginseng 42g and black garlic 135g were mixed, chewability was black ginseng 42g, black garlic 105g was mixed, and cracking was highest when black ginseng 30g and black garlic 135g were mixed. Overall sensory score was highest when black ginseng 30g and black garlic 105g were mixed.

Experimental condition * Elasticity Coherence Chewability Fragility Adhesion 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 on the elasticity of the apple puree black jam of the present invention

Response surface analysis of the elasticity of the apple puree of the black jam prepared according to the change of the black ginseng and black garlic content of the apple puree black jam of the present invention obtained in Example 1 was shown. The score decreased with increasing black garlic content, but increased with increasing black ginseng content.

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

Experimental Example 6-3. Response surface analysis for cohesiveness of the present apple puree black jam

The reaction surface analysis for the cohesiveness of the black jam prepared according to the black ginseng and black garlic content change of the apple puree black jam of the present invention obtained in Example 1 was performed.

As a result, as shown in Figure 7, the sensory score for cohesiveness increased as the content of black ginseng and black garlic increased.

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

Experimental Example 6-4. Response surface analysis for chewability of the apple puree black jam of the present invention

Response surface analysis of the chewability of the black jam product prepared according to the black ginseng and black garlic content change of the apple puree black jam of the present invention obtained in Example 1 was performed.

As shown in FIG. 8, the sensory score for chewability was the highest when the black ginseng was mixed with 43.92g black garlic and 108.59g, and the lowest sensory score when the black ginseng was mixed with 47.46g black garlic 78.28g.

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

Experimental Example 6-5. Response surface analysis for cracking of apple puree black jam of the present invention

The reaction surface analysis for the crackability of the black jam product prepared according to the black ginseng and black garlic content change of the apple puree black jam of the present invention obtained in Example 1 was performed.

As shown in FIG. 9, the sensory scores for the breakability decreased with increasing black ginseng and black garlic content, and increased with decreasing black ginseng and black garlic content.

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

Experimental Example 6-6. Response Surface Analysis on the Adhesion of Apple Puree Black Jam

Response surface analysis was performed on the adhesion properties of the black jam products prepared according to the black ginseng and black garlic content changes of the apple puree black jam of the present invention obtained in Example 1 above.

As a result, as shown in Figure 10, the sensory score for adhesion increased when using only black garlic, but decreased when used in combination with black ginseng.

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

As described above, the black jam using the apple puree of the present invention and the black ginseng and black garlic content change have a general appearance, aroma, taste texture, general palatability, elasticity and cohesiveness, and a method for producing apple puree black jam through the sensory test and its It is a very useful invention for the food industry because it has an excellent effect of providing a product.

Claims (2)

In a jam composition to which black ginseng or black garlic is added;
Apple puree with black ginseng and black garlic Composition for black jam. Apple black puree black jam prepared by the composition for black jam with black ginseng and black garlic of claim 1.

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