KR20200064459A - Guava jam and preparation method of the same - Google Patents

Abstract

The present invention relates to a preparation method of guava jam. The method comprises: (a) a step of washing and drying guava leaves to prepare the dried guava leaves; (b) a step of crushing the dried guava leaves to prepare a guava leaf powder; (c) a step of mixing 20 to 70 parts by weight of banana with 100 parts by weight of milk, followed by grinding to prepare a mixture; (d) a step of adding 2 to 3 parts by weight of the guava leaf powder to 100 parts by weight of the mixture, followed by stirring to prepare a guava mixture; (e) a step of adding 5 to 15 parts by weight of coconut milk to 100 parts by weight of the guava mixture, followed by concentrating to prepare a concentrate; and (f) a step of adding 16 to 23 parts by weight of sugar and 4 to 8 parts by weight of apple concentrate to 100 parts by weight of the concentrate, followed by concentrating to prepare guava jam. Accordingly, the present invention makes it easy for an adult as well as a growing child to ingest guava leaves.

Description

GUAVA JAM AND PREPARATION METHOD OF THE SAME}

The present invention relates to a guava jam and a method of manufacturing the same, and more particularly, to a method of manufacturing a jam containing guava leaves using guava leaf powder.

Psidium guajava (Psidium guajava) is a plant belonging to the plated family native to tropical South America, and is cultivated in tropical regions, Taiwan, and Okinawa. Guava fruit is juicy, sweet, and contains a lot of vitamins. It is usually eaten raw or used as a raw material for canning, guava jelly, guava cheese, and jam. Guava leaves are reported to contain polyphenolic substances, tannin-based substances, saponins, ellagic acid glycosides or flavonoids, and recent studies have reported antioxidant, anti-diabetic, and anti-atopic effects as physiological activity on the extracts of guava leaves. Is becoming.

Meanwhile, in recent years, various products that actively utilize the pharmacological activity of guava leaves have been developed. Representatively, patent applications No. 10-2009-90481 (functional beverage manufacturing method using Novi and Guava), 10-2008-7025782 (Guava leaf extract powder and its manufacturing method), No. 10-2010-53933 (Guava and Yacon Anti-diabetes using, anti-oxidation complex composition and functional health drink manufacturing method), No. 10-2008-25951 (manufacture method of guava leaf tea), etc., these patent application techniques to produce a beverage or tea with guava leaf It is about things.

However, beverages or teas previously developed using guava leaves can be consumed only in a liquid state, and thus there is a problem in that taste and convenience of drinking are inferior.

An object of the present invention is to solve the above problems, while having a pharmacological activity of a guava leaf, and to provide a jam comprising a guava leaf with improved taste and convenience in drinking.

Another object of the present invention is to provide a method for producing jam containing guava leaves having pharmacological activity of guava leaves and improving taste and drinking convenience.

In order to achieve the above object, the present invention comprises the steps of (a) washing and drying the guava leaves to produce dried guava leaves; (b) crushing the dried guava leaf to prepare a guava leaf powder; (c) mixing 20 to 70 parts by weight of banana with 100 parts by weight of milk, followed by grinding to prepare a mixture; (d) adding 2 to 3 parts by weight of guava leaf powder to 100 parts by weight of the mixture, followed by stirring to prepare a guava mixture; (e) adding 5 to 15 parts by weight of coconut milk to 100 parts by weight of the guava mixture, followed by concentration to prepare a concentrate; And (f) adding 16 to 23 parts by weight of sugar and 4 to 8 parts by weight of apple concentrate to 100 parts by weight of the concentrate, and then concentrating to prepare guava jam.

Step (a), (a-1) washing the guava leaves, closing the tuyere and drying the first at 40 to 45° C.; And (a-2) preparing a dried guava leaf by opening the tuyere after the first drying and drying the second at 60 to 70°C.

The dried guava leaf may have a water content of 0.1 to 60%.

The sugar may be at least one selected from sugar, fructose and oligosaccharides.

After step (f), the guava jam may further include the step of adding 0.5 to 1.5 weight ratio of lemon juice to 100 parts by weight.

In addition, the present invention is 100 parts by weight of milk; Banana 20 to 70 parts by weight; 2 to 5 parts by weight of guava leaf powder; 5 to 20 parts by weight of coconut milk; 10 to 30 parts by weight of sugar; And apple concentrate 2 to 10 parts by weight; after mixing to provide a concentrated guava jam.

The guava jam of the present invention can provide the pharmacological activity of guava leaves while improving the taste and convenience of drinking guava leaves.

The method of manufacturing the guava jam of the present invention allows the guava leaves to be easily ingested by children as well as adults by maintaining various pharmacological activities of the guava leaves, and is useful for supplementing the insufficient nutrition of the general public and the elderly. Can be used.

1 is a guava leaf powder of the present invention.
Figure 2 shows the step (d) of the manufacturing method of the guava jam of the present invention.
Figure 3 shows the step (e) of the manufacturing method of the guava jam of the present invention.
Figure 4 shows a picture of the guava jam of the present invention immediately after adding the apple concentrate in step (f).
5 is a photograph of a guava jam of the present invention.

Hereinafter, the present invention will be described in detail. In describing the present invention, detailed descriptions of related well-known structures or functions may be omitted.

The terms or words used in the present specification and claims are not limited to ordinary or dictionary meanings and should not be interpreted, but should be interpreted as meanings and concepts consistent with the technical matters of the present invention.

The embodiments shown in the specification and the drawings shown in the specification are preferred embodiments of the present invention, and do not represent all of the technical spirit of the present invention, and various equivalents and modifications that can replace them at the time of this application It can be.

Hereinafter, a method of manufacturing the guava jam of the present invention will be described in detail.

first, Guava After washing the leaves and drying them Guava Leaves are prepared (step a).

In more detail, the guava leaves are first washed, then the tuyeres are closed and first dried at 40-45°C.

The guava leaves may be guava leaves of all seasons except spring sprouts in spring, but preferably the guava leaves harvested from December to February of the following year are nutritious, but the thickness, size and aroma of the leaves. Excellent and suitable.

Since the first drying closes the tuyere and is dried at low temperature, it has a steaming effect due to moisture from the leaves during drying.

Next, after the first drying, the blower is opened and the second dried at 60 to 70° C. to produce dried guava leaves.

Since the second drying is performed by opening and drying the tuyere at a temperature higher than the first drying, moisture generated during the first drying is removed, so that the water content of the guava leaves is 0.1 to 60%.

Next, the dried Guava By crushing the leaves Guava Leaf powder is prepared (step b).

The guava leaf powder was shown in FIG. 1. The pulverization may use a mill.

Next, milk 100 By weight Banana 20 to 70 Parts by weight After mixing and grinding, a mixture is prepared (step c).

Normally, when making jam with fruits, the moisture and pectin components contained in the fruit serve to form a jam, but dried guava leaf powder lacks moisture and pactin components, so bananas and milk are used. Milk blends with guava leaf powder to soften the texture. Bananas enhance the gut leaves' lack of pectin, and make the guava leaves smell like an apple. In addition, it serves to hold the bitter taste of guava leaves to the sugar content of bananas.

Next, the mixture 100 By weight Guava Leaf powder 2-3 Parts by weight After adding With stirring Guava The mixture is prepared (step d).

At this time, when making jam in the future, stir enough to avoid lumps.

Step (d) is shown in FIG. 2.

Next, above Guava Mixture 100 By weight coconut milk 5 to 15 Parts by weight After addition, it is concentrated to prepare a concentrate (step e).

Coconut milk enhances flavor and softens the texture of the jam.

The concentration is achieved by stirring at a low temperature of 65 to 75°C. When concentration is carried out at 65 to 75°C, the protein of milk is not separated, and all the ingredients are uniformly mixed.

The concentration is concentrated until half the weight immediately after adding coconut milk to the guava mixture.

Step (e) is shown in FIG. 3.

Next, the concentrate 100 By weight Sugar 16 to 23 Parts by weight And apple concentrate 4 to 8 Parts by weight After addition, it is concentrated Guava Prepare the jam (step f).

The sugar may be sugar, fructose, oligosaccharide, and the like.

The apple concentrate complements citric acid and flavors that are lacking in guava jam.

The photograph after adding the apple concentrate is shown in Fig. 4, and the photograph of the guava jam after concentration is shown in Fig. 5.

The concentration is achieved by stirring at a low temperature of 65 to 75°C.

The sugar content is preferably 55 to 65 brix of the final finished guava jam.

0.5 to 1.5 parts by weight of lemon juice may be additionally added to 100 parts by weight of the guava jam.

After adding the lemon juice, the mixture can be further concentrated by stirring at 65 to 75° C. for 10 to 20 minutes.

Guava jam of the present invention is 100 parts by weight of milk; Banana 20 to 70 parts by weight; 2 to 5 parts by weight of guava leaf powder; 5 to 20 parts by weight of coconut milk; 10 to 30 parts by weight of sugar; And apple concentrate 2 to 10 parts by weight; prepared by mixing and then concentrated.

[Example]

Hereinafter, a preferred embodiment of the present invention will be described. However, this is for illustrative purposes, and the scope of the present invention is not limited thereby.

Example

After washing 120 g of guava leaves, the tuyere is closed and dried first at 42.5°C. Next, after the first drying, the ventilator is opened and second dried at 65° C. to prepare dried guava leaves. The dried guava leaves are pulverized into a mill to prepare guava leaf powder. Next, 1,000 g of milk and 500 g of banana are mixed and crushed to prepare a mixture. 50 g of guava leaf powder is added to the mixture and stirred. After adding 250 g of coconut milk to the guava mixture, it is stirred at 70° C. and concentrated until the weight is halved.

Next, 470 g of sugar and 200 g of apple concentrate were added, followed by stirring at 70°C for 25 minutes. Finally, after adding 20 g of lemon juice, the mixture is stirred at 70° C. for 15 minutes to complete guava jam. 1 shows a photograph of the completed guava jam.

Comparative example One: Guava Not dry leaves If not

In the manufacturing method of the always-used example, crushed powder without drying the guava leaves was added, and the rest of the jam was prepared in the same manner.

Comparative example 2: Do not add milk If not

In the manufacturing method of the always-used example, water was added instead of milk, and the rest was prepared in the same manner.

Comparative example 3: not adding banana If not

In the manufacturing method of the always-on example, bananas were excluded, and all other jams were prepared in the same manner.

Comparative example 4: Phased mixing Stirring Not If not

In the preparation method of the always-on example, jam was prepared by mixing guava leaf powder, milk, banana, coconut milk, sugar, apple concentrate and lemon juice at the same time and stirring.

[Test Example]

Test example : Sensory evaluation

Jam samples prepared in Example 1 and Comparative Examples 1 to 4, respectively, were prepared.

Sensory evaluation consisted of 30 panelists who trained over 30 years in sensory testing experience in the food field, and conducted a total of 3 times. The rating method was used. The sensory test number is the value rounded off from the second decimal place after dividing the total score of the panel by the number of people.

color incense flavor Organization Preference Example 1 5.5 7.6 7.1 7.3 7.5 Comparative Example 1 5.6 6.0 6.1 5.9 5.5 Comparative Example 2 5.4 7.3 6.7 5.7 5.7 Comparative Example 3 5.5 5.7 6.3 5.6 5.6 Comparative Example 4 5.7 7.0 6.6 6.3 6.0

Referring to Table 1, it was found that the guava jam of the present invention was superior to Comparative Examples 1 to 4 in terms of aroma, taste, texture, and overall preference. Comparative Example 1 did not dry the guava leaves, resulting in low aroma, taste, and texture. Comparative Example 2 did not add milk, but the aroma was good, but the taste and texture were lower than in the present invention. In Comparative Example 3, due to the absence of banana, the content of pactin was low, and the texture was the lowest, and the aroma and taste were also inferior to the present invention. Comparative Example 4 did not perform stepwise mixing and agitation, and the aroma was good, but was found to be lower than the present invention in terms of overall preference.

Claims (5)

(A) washing the guava leaves and drying them to prepare dried guava leaves;
(b) crushing the dried guava leaf to prepare a guava leaf powder;
(c) mixing 20 to 70 parts by weight of banana with 100 parts by weight of milk, followed by grinding to prepare a mixture;
(d) adding 2 to 3 parts by weight of guava leaf powder to 100 parts by weight of the mixture, followed by stirring to prepare a guava mixture;
(e) adding 5 to 15 parts by weight of coconut milk to 100 parts by weight of the guava mixture, followed by concentration to prepare a concentrate; And
(f) adding 16 to 23 parts by weight of sugar and 4 to 8 parts by weight of apple concentrate to 100 parts by weight of the concentrate, and then concentrating to prepare guava jam;
Method of manufacturing a guava jam containing. The method of claim 1, wherein step (a),
(a-1) after washing the guava leaves, closing the tuyere and first drying at 40 to 45°C; And
(a-2) preparing a dried guava leaf by opening a tuyere after the first drying and drying the second at 60 to 70°C;
Method of manufacturing a guava jam, characterized in that it comprises. According to claim 1,
Method of manufacturing a guava jam, characterized in that the moisture content of the dried guava leaf is 0.1 to 60%. The method of claim 1, after step (f),
Method of manufacturing a guava jam, characterized in that it further comprises the step of adding 0.5 to 1.5 weight ratio of lemon juice to 100 parts by weight of the guava jam. 100 parts by weight of milk; Banana 20 to 70 parts by weight; 2 to 5 parts by weight of guava leaf powder; 5 to 20 parts by weight of coconut milk; 10 to 30 parts by weight of sugar; And 2 to 10 parts by weight of apple concentrate; concentrated guava jam after mixing.

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