KR20210051993A - A method of manufacturing of apple butter jam - Google Patents

Abstract

The present invention relates to a method for manufacturing apple butter jam that has viscosity, texture, and jelly properties suitable for consumer preferences. The method includes: (a) a pretreatment step of dehulling and peeling an apple; (b) a sugar addition step of adding sugar to the pretreated apple and performing mixing; (c) a coarse pulverization step of pulverizing the sugar-added apple to a diameter of 0.5 to 20 mm; (d) a mixing step of preparing a mixture by adding milk and butter to the coarsely pulverized and sugar-added apple; (e) a concentration step of adding lemon juice to the mixture to prepare apple butter jam and concentrating the apple butter jam to a sugar content of 50 to 70 brix; (f) a sterilization step of heating the concentrated apple butter jam in a bath; and (g) a cooling step of cooling the sterilized apple butter jam.

Description

Method of manufacturing apple butter jam {A method of manufacturing of apple butter jam}

The present invention relates to a jam manufacturing method, and more particularly, to an apple butter jam with improved consumer preference by adding butter to an apple.

Apple is a deciduous arboretum belonging to the Neunggeumaceae family and grows well in cold regions. In Korea, the native species Neunggeum was cultivated since ancient times. to be. 'Kinggeum' is the etymology of'neunggeum', and it can be seen that cultivation has been popular since the early 18th century, as the forest economy of Hong Manseon, written in the Joseon Dynasty, contains its cultivation method.

Apples are divided into early-growing, mesophilic, and full-grown species according to the harvest season. Early-growing species produced until the end of August include Migwang, Choheung, Seoheung, and Tsugaru, and mesophilic species are produced from early September to mid-October, and there are varieties such as Hongro, Hongwol, Yanggwang, Chugwang, and Golden Delicious. There are varieties such as Fuji (Busa) and ruby among the full-grown species produced afterwards.

As an alkaline food, apples are low in calories and contain a large amount of healthy ingredients such as dietary fiber, potassium, organic acids, vitamin C, and polyphenols. Among dietary fibers, pectin helps to excrete cholesterol from the body, increases the viscosity of gastric juice, and can suppress a rapid increase in blood pressure. Since apples have a short storage and distribution period, if they are shipped in large quantities during the fall harvest, the price decline and supply and demand control are difficult.Therefore, policies to increase demand by using them as various processed products are being promoted.The technology to make jam using apples is apples. It is already widely used traditionally for increasing the storability of the food and using it as a processed food.

Registered Patent No. 1078979 discloses a method for manufacturing apple jam, but apple jam is manufactured using filtered juice after mixing apple and water.

Registered Patent No. 0300188 discloses a method for preparing herbal apple jam, but after grinding, pectin is added to prepare apple jam.

The present invention has been conceived to solve the problems of the prior art described above, and is to provide a method for producing apple butter jam having viscosity, texture, and jelly properties suitable for consumers' preferences.

In order to solve the above problems, the present invention includes (a) a pretreatment step of removing and peeling apples; (b) adding sugar to the pretreated apples and mixing them; (c) coarse pulverization step of pulverizing the sweetened apples to a size of 0.5 to 20 mm in diameter; (d) a mixing step of preparing a mixture by adding milk and butter to the coarsely pulverized sugar chim apples; (e) adding lemon juice to the mixture to prepare apple butter jam, and concentrating the apple butter jam to a sugar content of 50 to 70 brix; (f) a sterilization step of heating the concentrated apple butter jam in a bath; And (g) a cooling step of cooling the sterilized apple butter jam.

In addition, the step (d) provides a method for producing apple butter jam, characterized in that it is carried out for 1 to 30 minutes at 40 ~ 80 ℃.

In addition, the step (e) provides a method for producing apple butter jam, characterized in that 80 ~ 110 ℃ carried out.

In addition, the step (f) provides a method for producing apple butter jam, characterized in that performed for 10 to 60 minutes at 70 ~ 100 ℃.

In addition, the step (g) provides a method for producing apple butter jam, characterized in that cooling with water of 25 ℃ or less.

In addition, the apple butter jam is apple, characterized in that it comprises 30 to 70% by weight of apples, 20 to 50% by weight of sugar, 1 to 20% by weight of milk, 0.1 to 10% by weight of butter, and 0.1 to 10% by weight of lemon juice Provides a method of making butter jam.

In the present invention, in the method for producing apple butter jam, the apple butter jam is prepared with excellent taste, such as jellies, without adding pectin by coarsely pulverizing apples without crushing them, and milk and butter are added together to produce apple butter jam Can provide a way.

1 is a graph showing the results according to the experimental example of the present invention.

Hereinafter, a preferred embodiment of the present invention will be described in detail. In describing the present invention, when it is determined that a detailed description of a related known technology may obscure the subject matter of the present invention, a detailed description thereof will be omitted. Throughout the specification, when a part "includes" a certain component, it means that other components may be further included rather than excluding other components unless otherwise stated.

In the apple jam manufacturing method, the inventors of the present invention added pectin to solve this problem, and added pectin to apple jam due to the addition of pectin. As a result of finding the problem that consumers' preference for Korea is deteriorating, and repeating intensive research to solve the above problem, when the coarse pulverization process is performed after the apple is crushed in the manufacture of apple jam, the destruction of pectin in the apple is minimized. It was found that the jelly property was excellent without adding additional pectin and thus satisfies the consumer's preference, and came to the present invention.

Therefore, the apple butter jam manufacturing method according to the present invention comprises: (a) a pretreatment step of removing and peeling apples; (b) adding sugar to the pretreated apples and mixing them; (c) coarse pulverization step of pulverizing the sweetened apples to a size of 0.5 to 20 mm in diameter; (d) a mixing step of preparing a mixture by adding milk and butter to the coarsely pulverized sugar chim apples; (e) adding lemon juice to the mixture to prepare apple butter jam, and concentrating the apple butter jam to a sugar content of 50 to 70 brix; (f) a sterilization step of heating the concentrated apple butter jam in a bath; And (g) cooling the sterilized apple butter jam.

In the present invention, pectin, a water-soluble dietary fiber present in apples, causes a jelling phenomenon, and as an emulsifier, apples, butter, and milk can be evenly mixed.

In the step (a), in order to improve the texture of the apple butter jam, a core with apple seeds is removed, and an apple peel is removed. If the apple core and the apple peel are not removed, sugar is not easily absorbed into the apple, and the time for coarse pulverization may be lengthened.

In the step (b), sugar is added and mixed with the apple to prevent damage to the pectin, and the sugar may be added 0.4 to 1.0 times the weight of the apple to prevent damage to the pectin, preferably 0.6~0.8 times can be added. When the apple is crushed, the fruit juice in the apple is released to the outside by osmotic pressure, and at this time, pectin, which is a water-soluble dietary fiber, is also passed out to the outside, and pectin is prevented from being damaged when pulverized. In addition, the sugar acupuncture time may be 0.5 to 4 hours, preferably 1 to 3 hours.

The step (c) is a step of coarsely pulverizing the apples to be 0.5 to 20 mm, preferably 1 to 10 mm, in order to minimize damage to the pectin of the apples. The coarse pulverization is a process that is different from grinding or crushing to make porridge or powder by crushing a solid, and by coarsely pulverizing the crushed apple, damage to the pectin present inside the apple can be minimized.

The step (d) is a step of preparing a mixture by adding milk and butter to the coarsely pulverized sugar apples in order to improve consumer preference for jam. The step (d) is stirred and may be performed at 40 to 80°C for 1 to 30 minutes, and preferably at 50 to 70°C for 1 to 10 minutes.

Step (e) is a step of preparing apple butter jam by adding lemon juice to prevent browning of apples and supply acid for jelling pectin. In the step (e), the mixture is stirred for jelling of pectin, and the mixture prepared in step (d) is heated at 80 to 110°C, and the heated mixture is concentrated to a sugar content of 50 to 70 brix through a jam concentrator. It can be, and preferably can be concentrated to 60 to 65 birx. The jam concentrator may be used without limitation as long as it is a concentrator generally used for concentrating jam in the art.

The step (f) is a step of sterilizing the apple butter jam prepared through the step (e) in water to sterilize the bacteria, and the bath sterilization may be performed at 70 to 100° C. for 10 to 60 minutes, preferably Bath sterilization may be performed at 80 to 90° C. for 20 to 40 minutes.

The step (g) is a step for rapidly cooling the heated apple butter jam so that the apple, sugar, milk, butter, and lemon juice inside the apple butter jam are evenly distributed in the jam, and the cooling is performed at 25° C. or less. It can be, and preferably can be carried out at 10 ~ 20 ℃.

In the present invention, the apple butter jam may contain 30 to 70% by weight of apples, preferably 40 to 60% by weight, may contain 20 to 50% by weight of sugar, and preferably 30 It may contain ~40% by weight, may contain 1 to 20% by weight of milk, preferably may contain 5 to 15% by weight, may contain 0.1 to 10% by weight of butter, preferably It may contain 0.5 to 5% by weight, may contain 0.1 to 10% by weight of lemon juice, preferably may contain 0.5 to 5% by weight.

If the content of the apple butter jam is out of the above content range, the texture may be deteriorated due to the fact that it does not become jelly, and may not satisfy consumer preference.

In addition, the apple butter jam may further include food additives that can be added to jams in general in the art.

As described above, the apple butter jam prepared according to the present invention can be jellied without the addition of additional pectin, resulting in excellent texture and improved taste, thereby satisfying consumer preference.

Hereinafter, a specific example according to the present invention will be described.

Raw materials used

For apples, the Busa varieties in 2018 and Hongro varieties in 2019 were used as the origin of Chungju, the sugar was CJ CheilJedang's white sugar, the butter was produced by the Seoul Milk Cooperative, and the milk was Purpur Co., Ltd. Wheat oil product was used, and lemon juice was used by Polenghi LAS, which was imported from Youngnam Corporation.

Example

30 kg of apples were removed, peeled and pretreated, and 22.5 kg of treated apples were obtained. 14.615 kg of sugar was added to 20 kg of pretreated apples, mixed, and stored at room temperature for 2 hours to allow the sugar solution to escape. After that, the crushed apples are coarsely pulverized to a diameter of 1 to 10 mm using a coarse grinder, and the coarsely crushed apples are put into a vacuum concentrator (manufactured by Cleantech), and 3.846 kg of milk and 0.769 kg of butter are added at 60°C. The mixture was stirred for 5 minutes. Thereafter, 0.769 kg of lemon juice was added, stirred at 95° C. for 5 minutes, mixed, and concentrated until the sugar content reached 60-65 birx. After condensation, it was sterilized by heating in a water bath at 85° C. for 30 minutes, immersed in water at 18° C., cooled rapidly for 10 minutes, and then stored in a refrigerator to prepare apple butter jam, and the raw material contents of the prepared apple butter jam are shown in Table 1 below. .

Comparative example

I purchased and used apple butter jam (manufacturer: Gospel jar, salesperson: Daesang Co., Ltd.) in the market.

Experimental example

In order to evaluate the consumer preference of the apple butter jam according to the above Examples and Comparative Examples, the test was conducted in the following manner, and the results are shown in FIG. 1 and Table 2 below.

Sensory evaluation was conducted by providing 5 g of each sample to 30 housewives aged 20 to 50 years old, and in order to exclude the effect of the sample immediately before as much as possible, it was presented with purified water to be sure to rinse the mouth between evaluations. The presented samples were evaluated by 9-point evaluation method for a total of 6 items in appearance (color), aroma, taste, sweetness, texture, and overall preference. It was verified and post-test was performed at p<0.05 level by Duncan's multiple range test.

Referring to Table 2 and FIG. 1, it can be seen that the appearance, aroma, taste sweetness, texture, and overall acceptability of the apple butter jam according to the embodiment all obtained higher scores than the apple butter jam according to the comparative example. Since the apple butter jam according to the example uses a puree rather than an apple, pectin is additionally added, and as a whole, it is determined that the taste is lower than that of the apple butter jam according to the embodiment.

As described above, the apple butter jam prepared according to the present invention minimizes damage to pectin, which is a water-soluble dietary fiber, by coarsely pulverizing the apple after sweetening, so that even without the addition of additional pectin, jelling occurs, resulting in excellent texture, and at the same time, milk and butter are good. By being mixed, it can show excellent quality that satisfies the consumer's preference.

The preferred embodiments of the present invention have been described in detail above. The description of the present invention is for illustrative purposes only, and those of ordinary skill in the art to which the present invention pertains will be able to understand that other specific forms can be easily modified without changing the technical spirit or essential features of the present invention.

Claims (6)

(a) a pre-treatment step of removing and peeling apples;
(b) adding sugar to the pretreated apples and mixing them;
(c) coarse pulverization step of pulverizing the sweetened apple to a size of 0.5 to 20 mm in diameter;
(d) a mixing step of preparing a mixture by adding milk and butter to the coarsely pulverized sugar chim apples;
(e) adding lemon juice to the mixture to prepare apple butter jam, and concentrating the apple butter jam to a sugar content of 50 to 70 brix;
(f) a sterilization step of heating the concentrated apple butter jam in a bath; And
(g) cooling the sterilized apple butter jam;
Apple butter jam manufacturing method comprising a. The method of claim 1,
The step (d) is a method for producing apple butter jam, characterized in that performed for 1 to 30 minutes at 40 to 80 ℃. The method of claim 1,
The (e) step is an apple butter jam manufacturing method, characterized in that carried out at 80 ~ 110 ℃. The method of claim 1,
The (f) step is apple butter jam manufacturing method, characterized in that performed for 10 to 60 minutes at 70 ~ 100 ℃. The method of claim 1,
The step (g) is an apple butter jam manufacturing method, characterized in that cooling with water of 25 ℃ or less. The method of claim 1,
The apple butter jam is apple butter jam, characterized in that it comprises 30 to 70% by weight of apples, 20 to 50% by weight of sugar, 1 to 20% by weight of milk, 0.1 to 10% by weight of butter, and 0.1 to 10% by weight of lemon juice Manufacturing method.

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