KR20210095320A - Method for manufacturing cudrania tricuspidate jam - Google Patents

Abstract

The present invention relates to a method for preparing a Cudrania tricuspidata fruit jam, which comprises: a first step of sorting and washing Cudrania tricuspidata fruits and blackberry fruits; a second step of inputting the sorted and washed fruits into a mixer and adding an apple concentrate and a lemon concentrate into the mixer to form a mixed product; a third step of inputting the mixed product into a concentrator and applying heat to form a concentrated product having sugar content of 58 to 62 Brix; and a fourth step of putting the concentrated product in a container, sealing the same, and cooling the same. According to the present invention, jam having excellent flavor and adequate viscosity can be prepared without sugar and a thickening agent.

Description

The manufacturing method of Cujippong jam {METHOD FOR MANUFACTURING CUDRANIA TRICUSPIDATE JAM}

The present invention relates to a method for producing cujippong jam, and more specifically, blackberry fruit, apple concentrate, and lemon concentrate are mixed with cujippong fruit, concentrated to have a sugar content of 58 to 62 Brix, sealed in a container, and then cooled It relates to a manufacturing method of Curd Pong Jam.

Cudrania mulberry is a brown leaf tree belonging to the genus Cucurbita in the Morus family, and the fruit of the female tree is red and ripe and sweet. The flavonoids, mortine and rutin components contained in the fruit help prevent and treat cancer, and the glutamic acid component promotes the absorption of calcium to prevent osteoporosis. In addition, Gava component from the fruit extract lowers triglycerides and improves liver function, and the bark and roots of Cudrania tree have the effect of improving blood circulation, so all parts of the Cudrania tree are being used as medicine. The fruits, stems and roots of the cucurbita tree are dried and brewed for tea, or eaten in the form of jam made from cucurbita fruits, green fruit enzymes, and oil extracted from cucurbitan stems.

In general, jam is prepared to have viscosity while boiling by adding a large amount of sugar to fruits (fruits and vegetables), and as the water evaporates during the manufacturing process, the growth of microorganisms is suppressed and storage is improved. Specifically, Prior Art 1 (Korean Patent Publication No. 10-2017-0135308) discloses a method for producing cujippong jam in which a sugar mixture containing pectin is added to a cujippong fruit and a mixture of leaves and concentrated. As in the prior art 1, jam is preferred by various age groups due to its high sugar content, but has a disadvantage that it may be harmful to health if consumed in large amounts for a long period of time. Accordingly, the demand for jams that can contain the original flavor and health functionality of ingredients while reducing the sugar content is increasing.

(Patent No. 0001) Republic of Korea Patent Publication No. 10-2017-0135308

In order to solve the above-mentioned problems, the present invention is to provide a method for producing kkujippong jam added only the original ingredients of the fruit material to be blended without adding sugar.

In addition, the present invention is to provide a method for producing kkujippong jam, which can easily produce jam having an appropriate viscosity without using a thickener such as pectin, which is generally used in the manufacture of jam.

In addition, the present invention is to provide a method for producing cujippong jam containing the unique sweetness and flavor, and various health functionalities while having a sugar content preferred by food and drinkers.

In order to achieve the above object, the present invention provides a first step of selecting and washing Cuji mulberry fruit and blackberry fruit, a second step of putting the selected and washed fruit into a blender, and adding apple concentrate and lemon concentrate to form a blend , a third step of putting the mixture into a concentrator and applying heat to form a concentrate having a sugar content of 58 to 62 Brix, a fourth step of cooling the concentrate after sealing it in a container; It provides a method for producing kkujippong jam, characterized in that.

In one embodiment of the present invention, with respect to 30 parts by weight of the kkujippong fruit in the second step, 30 parts by weight of the blackberry fruit, 39.996 to 39.998 parts by weight of the apple concentrate, and 0.002 to 0.004 parts by weight of the lemon concentrate may be combined with

In one embodiment of the present invention, the third step may be to apply heat to the formulation at a temperature of 90 to 93 ℃ for 90 to 120 minutes.

In one embodiment of the present invention, in the fourth step, it may be to cool the center temperature of the sealed container to be 34 to 36 ℃.

The method for producing kkujippong jam of the present invention can provide a sweet taste with sugar formed from cujippong fruit and added fruit without adding sugar, and thus can provide jam with excellent flavor made of 100% fruit.

In addition, the method for producing kkujippong jam of the present invention can easily produce jam having an appropriate viscosity by adjusting the addition ratio of apple concentrate and lemon concentrate without using a thickener such as pectin.

In addition, the method for producing cujippong jam of the present invention has a sugar content preferred by food and drinkers, and contains the unique taste, flavor, and various health functionalities of cujippong, thereby improving the functionality and palatability of the jam.

However, the effects of the invention are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a flowchart showing a method of manufacturing kkujippong jam according to an embodiment of the present invention.

Hereinafter, it will be described in detail with reference to preferred embodiments and drawings of the method for producing kkujippong jam according to the present invention.

1 is a flowchart showing a method of manufacturing kkujippong jam according to an embodiment of the present invention.

Referring to Figure 1, the manufacturing method of cujippong jam of the present invention is the first step (S10) of selecting and washing cujippong fruits and blackberry fruits, putting the selected and washed fruits into a blender, apple concentrate and lemon concentrate A second step (S20) of forming a formulation by adding After packing and sealing, it may be configured to include a fourth step (S40) of cooling.

Referring to Figure 1, the S10 is a step of washing by selecting kkujippong fruit and blackberry fruit. Cujippong fruit may be used by using fresh fruit harvested from the cujibbong tree, or by thawing the frozen cujibbong fruit harvested from the cujibbong tree and immediately frozen and stored. In addition, the blackberry fruit may also be used by using a fresh harvested fruit or by thawing a frozen blackberry fruit.

In general, Cujippong fruits are harvested mainly from September to October, and when green, they have a strong astringent taste. As the cucurbita fruit matures more, it turns black, and although the sugar content is high, the amount of juice contained in the maturation process decreases and the concentration efficiency decreases. Accordingly, in S10, the red color and ripe cujippong fruits are mainly selected, and the fallen fruits or the diseased cujippong fruits are removed to further enhance the taste and flavor of the jam produced.

In the manufacturing method of Cujippong jam of the present invention, it is manufactured by mixing blackberry fruits with Cujippong fruits to realize a more excellent flavor, and it is possible to improve the health functionality of the jam. Blackberries are shaped like raspberries and bokbunja, have a dark red color, have a sweet and sour taste, and have excellent nutritional content. Specifically, blackberries are rich in antioxidants such as lignans and anthocyanins, which can strengthen kidney function, have antioxidant effects, and improve immunity. Blackberries are mainly eaten raw or in powder form. Accordingly, the present invention can increase the palatability of the jam by adding the unique taste and flavor of blackberries by mixing blackberry fruits with cujibbong fruits to prepare jam.

The selected kkujippong fruit and the blackberry fruit may be used by removing foreign substances through a washing operation. It can be washed using a continuous screw bubble cleaner that does not damage the surface of the fruit during the washing process, but is not limited thereto.

Referring to FIG. 1 , step S20 is a step of putting the selected and washed fruits into a blender, and adding apple concentrate and lemon concentrate to form a blend. The blender may be one using a blender used in a general jam manufacturing process. That is, the washed cujibbong fruit and the blackberry fruit are put in a blender, and the apple concentrate and the lemon concentrate are added to the blender into which the cujibbong fruit and the blackberry fruit are put to form a blended mixture. The kkujippong fruit and the blackberry fruit put into the blender are mixed evenly with the apple concentrate and the lemon concentrate added at the same time while being pulverized into small particles.

As the apple concentrate, a product formed by crushing or squeezing an apple and concentrating it in a liquid form may be used. The apple concentrate contains a sugar component and a natural pectin component formed through a concentration process. Accordingly, the present invention can prepare jam having an appropriate viscosity without a separate pectin additive by combining the fruits and the apple concentrate. In addition, since the sugar component of the apple concentrate is added to the sugar component of the fruits, it is easy to improve the sugar content of the entire jam, and the flavor and flavor of the jam can be improved.

As the lemon concentrate, a product formed by crushing or squeezing the fruit of a lemon and concentrating it in a liquid form may be used. The lemon concentrate has a sour taste and has a certain level of acidity. In one embodiment, as the lemon concentrate, one having an acidity of pH 3.0 to pH 3.5 may be used. The present invention creates an atmosphere in which the sugar component and the pectin component contained in each of the kkujippong fruit, the blackberry fruit, and the apple concentrate can be combined even without a large amount of sugar through acidity control by adding the lemon concentrate. It is possible to easily prepare jam having viscosity. That is, the negative charge of the pectin contained in the fruits and the apple concentrate is blocked by the acidity of the lemon concentrate, thereby lowering the solubility of the pectin and increasing the gelation property of the pectin. In addition, the unique flavor and sour taste of the lemon concentrate can harmonize with the sweetness by imparting a sour and refreshing taste to the prepared jam. As described above, the method for producing kkujippong jam of the present invention can produce kkujippong jam composed of only the original ingredients by appropriately adjusting the mixing ratio of the ingredients to be blended without a large amount of sugar, pectin, and thickeners and acidulants.

In one embodiment of the present invention, in the second step, with respect to 30 parts by weight of the kkujippong fruit, 30 parts by weight of the blackberry, 39.996 to 39.998 parts by weight of the apple concentrate, and 0.002 to 0.004 parts by weight of the lemon concentrate. may be combined.

In one embodiment, when less than 30 parts by weight of the blackberry fruit is blended with respect to 30 parts by weight of the kkujippong fruit, the sugar component necessary for making the jam is not sufficiently provided, so that the viscosity may not be formed during the concentration process, It can be difficult to control the sugar content of the jam. In addition, when the blackberry fruit is blended in excess of 30 parts by weight with respect to 30 parts by weight of the kkujippong fruit, the inherent sourness of blackberry is increased, so that the sweetness of the jam produced is reduced and the palatability may be lowered.

In one embodiment, when the apple concentrate is blended in less than 39.996 parts by weight with respect to 30 parts by weight of the kkujippong fruit, it may be difficult to control the viscosity during the concentration process because the pectin component necessary for making jam is not sufficiently provided. In addition, when the apple concentrate exceeds 39.998 parts by weight with respect to 30 parts by weight of the kkujippong fruit, the pectin component increases compared to the sugar component, and the pectin component is not uniformly combined with the sugar component during the concentration process, but the pectin component is combined with each other. Agglomerated lumps may be formed.

In one embodiment, when the lemon concentrate is blended in an amount of less than 0.002 parts by weight based on 30 parts by weight of the kkujippong fruit, an appropriate acidic atmosphere in which the sugar component and the pectin component can be combined is not created, so that the solubility of the pectin increases and the concentration process It may be difficult to form a gel form in the jam, and there may be a fusion phenomenon in which the moisture of the prepared jam is separated. In addition, when the lemon concentrate is formulated in excess of 0.004 parts by weight with respect to 30 parts by weight of the kkujippong fruit, the unique sour taste of lemon is strongly felt, thereby reducing sweetness and lowering palatability.

Referring to FIG. 1 , S30 is a step of forming a concentrate having a sugar content of 58 to 62 Brix by adding the mixture to a concentrator and applying heat. That is, the S30 may be to concentrate the blend in which the kkujippong fruit, the blackberry fruit, the apple concentrate and the lemon concentrate are combined in the S20. Through the S30, the moisture contained in the formulation is evaporated, and the natural sugar component and the natural pectin component are released from the fruit and the concentrate, thereby forming a gelled concentrate. In addition, the S30 may be to perform concentration until the concentrated mixture has a sugar content of 58 to 62 Brix while measuring the sugar content from time to time using a saccharometer during the concentration process of the blend. A concentrator used for general jam production can be used as the concentrator, and a rotary concentrator that continuously stirs the condensed mixture while concentrating in the concentrator to mix well, or a concentrator equipped with a stirring member such as a stirrer can be used

In one embodiment, when the concentration of the concentrate so that the sugar content is less than 58 Brix, the storability of the jam is lowered, the storage period may be shortened. In addition, when the concentration of the sugar content of the concentrate exceeds 62 Brix, the consumption of the jam is reduced with a high sugar content, which may affect sales. Accordingly, the concentrate may be concentrated to have a sugar content of 58 to 62 Brix. More preferably, the concentrate may be prepared to have a sugar content of 60 Brix.

In one embodiment of the present invention, the third step (S30) may be to apply heat to the formulation at a temperature of 90 to 93 ℃ for 90 to 120 minutes. This is to create a composition to have a target sugar content, and may also be an optimal concentration condition for enhancing the quality and flavor of the jam to be formed.

In one embodiment, when the temperature applied to the formulation in S30 is less than 90° C., the amount of release of natural sugar components and natural pectin components from the kkujippong fruit, the blackberry fruit, and the apple concentrate can be reduced, and moisture evaporation It can be difficult to adjust the viscosity of the jam to an appropriate level because it is not done properly. In addition, when the temperature applied to the formulation in S30 exceeds 93° C., beneficial nutrients contained in the fruit juice of the fruits may be destroyed and the health functionality of the jam may be lowered, and the inherent flavor of the fruits evaporates a lot. This can affect the flavor and quality of the jam. Therefore, it may be preferable to carry out the concentration temperature at a temperature of 90 to 93 ℃ when performing S30.

In one embodiment, when the time for applying heat to the formulation in S30 is less than 90 minutes, the entire formulation is not sufficiently heated, so that the concentration efficiency may be lowered. In addition, if the time for applying heat to the formulation in S30 exceeds 120 minutes, a phenomenon in which a part of the concentrate produced by the prolonged heating time hardens may appear, and the production efficiency of the concentrate may be reduced due to the decrease in the production amount. Therefore, it may be preferable to carry out the concentration time for 90 to 120 minutes when performing S30.

Referring to FIG. 1 , the step S40 may be to put the concentrate in a container, seal it, and then cool it. After dividing the concentrate heated in the concentration process of S30 in the container as it is, by sealing it, the inflow of microorganisms is blocked to prevent deterioration and improve preservation. As the container, various containers such as glass bottles may be used, and the container may be prepared and used in a sterilized state by sterilization in advance before putting the concentrate.

After that, when the concentrate is cooled in a sealed state, a gel-like jam having an appropriate viscosity may be formed. In one embodiment of the present invention, in the fourth step, it may be to cool the center temperature of the sealed container to be 34 to 36 ℃. The cooling temperature in S40 may be measured based on the central temperature of the sealed container. This may be in order to examine the effective cooling state of the entire concentrate contained in the container since the temperature of the edge indicates the lowest temperature when cooling the container containing the concentrate by a general cooling method. When the central temperature of the sealed container is cooled to less than 34° C. in S40, it may be deteriorated during storage and distribution as it is cooled to a temperature lower than room temperature. In addition, when the central temperature of the sealed container exceeds 36° C. in S40, the concentrate heated in the concentration process is not properly cooled in the cooling process and does not gel to an appropriate level, which may affect the viscosity of the jam. . Accordingly, it may be preferable to cool the sealed container to a central temperature of 34 to 36°C.

Hereinafter, it will be described in detail the contents of the experiment using the manufacturing method of the kkujippong jam described above.

Experimental Example 1: Sensory evaluation of Cujippong Jam with different mixing ratios of ingredients

In the following experiment, kkujippong jam was prepared by varying the mixing ratio of materials in order to perform sensory evaluation of jam according to the mixing ratio of ingredients in the method for producing kkujippong jam of the present invention. The sensory evaluation was conducted after training graduate students of the Department of Food Science and Technology whose suitability as an inspector was recognized for the purpose of this experiment. The sensory evaluation items were carried out using a 9-point scale method in which taste, aroma, color, and overall preference were evaluated as 9 points for very good and 1 point for very bad.

[Example 1]

Frozen Cujippong fruits and blackberry fruits were thawed and selected. The selected fruits were washed to remove residues and foreign substances from thawing. 30 parts by weight of washed Cujippong fruit and 30 parts by weight of blackberry fruit were added to the blender, and 39.996 parts by weight of apple concentrate and 0.003 parts by weight of lemon concentrate were added. The combined mixture was transferred to a concentrator, boiled at a temperature of 90° C., and concentrated to 60Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

[Example 2]

Frozen Cujippong fruits and blackberry fruits were thawed and selected. The selected fruits were washed to remove residues and foreign substances from thawing. 30 parts by weight of washed Cujipon fruit and 30 parts by weight of blackberry fruit were added to the blender, and 39.997 parts by weight of apple concentrate and 0.003 parts by weight of lemon concentrate were added. The combined mixture was transferred to a concentrator, boiled at a temperature of 90° C., and concentrated to 60Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

[Example 3]

Frozen Cujippong fruits and blackberry fruits were thawed and selected. The selected fruits were washed to remove residues and foreign substances from thawing. 30 parts by weight of the washed Cujippong fruit and 30 parts by weight of blackberry fruit were added to the blender, and 39.998 parts by weight of the apple concentrate and 0.003 parts by weight of the lemon concentrate were added. The combined mixture was transferred to a concentrator, boiled at a temperature of 90° C., and concentrated to 60Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

[Example 4]

Frozen Cujippong fruits and blackberry fruits were thawed and selected. The selected fruits were washed to remove residues and foreign substances from thawing. 30 parts by weight of the washed Cujippong fruit and 30 parts by weight of blackberry fruit were added to the blender, and 39.997 parts by weight of the apple concentrate and 0.002 parts by weight of the lemon concentrate were added. The combined mixture was transferred to a concentrator, boiled at a temperature of 90° C., and concentrated to 60Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

[Example 5]

Frozen Cujippong fruits and blackberry fruits were thawed and selected. The selected fruits were washed to remove residues and foreign substances from thawing. 30 parts by weight of washed Cujippong fruit and 30 parts by weight of blackberry fruit were added to the blender, and 39.997 parts by weight of apple concentrate and 0.004 parts by weight of lemon concentrate were added and blended. The combined mixture was transferred to a concentrator, boiled at a temperature of 90° C., and concentrated to 60Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

[Comparative Example 1]

Frozen Cujippong fruits and blackberry fruits were thawed and selected. The selected fruits were washed to remove residues and foreign substances from thawing. 30 parts by weight of washed Cujippong fruit and 30 parts by weight of blackberry fruit were added to the blender, and 39.995 parts by weight of apple concentrate and 0.003 parts by weight of lemon concentrate were added. The combined mixture was transferred to a concentrator, boiled at a temperature of 90° C., and concentrated to 60Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

[Comparative Example 2]

Frozen Cujippong fruits and blackberry fruits were thawed and selected. The selected fruits were washed to remove residues and foreign substances from thawing. 30 parts by weight of the washed Cujipon fruit and 30 parts by weight of blackberry fruit were put in a blender, and 39.999 parts by weight of apple concentrate and 0.003 parts by weight of lemon concentrate were added and blended. The combined mixture was transferred to a concentrator, boiled at a temperature of 90° C., and concentrated to 60Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

[Comparative Example 3]

Frozen Cujippong fruits and blackberry fruits were thawed and selected. The selected fruits were washed to remove residues and foreign substances from thawing. 30 parts by weight of washed Cujippong fruit and 30 parts by weight of blackberry fruit were added to the blender, and 39.997 parts by weight of apple concentrate and 0.001 parts by weight of lemon concentrate were added. The combined mixture was transferred to a concentrator, boiled at a temperature of 90° C., and concentrated to 60Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

[Comparative Example 4]

Frozen Cujippong fruits and blackberry fruits were thawed and selected. The selected fruits were washed to remove residues and foreign substances from thawing. 30 parts by weight of the washed Cujippong fruit and 30 parts by weight of blackberry fruit were added to the blender, and 39.997 parts by weight of the apple concentrate and 0.005 parts by weight of the lemon concentrate were added. The combined mixture was transferred to a concentrator, boiled at a temperature of 90° C., and concentrated to 60Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

To summarize the experimental contents, the mixing ratio of the ingredients added with respect to 30 parts by weight of kkujippong fruit in Examples 1 to 5 and Comparative Examples 1 to 4 is shown in Table 1 below.

division
(unit) Cujippong
(parts by weight) blackberry
(parts by weight) apple concentrate
(parts by weight) Lemon Concentrate
(parts by weight) Comparative Example 1 30 30 39.995 0.003 Example 1 30 30 39.996 0.003 Example 2 30 30 39.997 0.003 Example 3 30 30 39.998 0.003 Comparative Example 2 30 30 39.999 0.003 Comparative Example 3 30 30 39.997 0.001 Example 4 30 30 39.997 0.002 Example 5 30 30 39.997 0.004 Comparative Example 4 30 30 39.997 0.005

The sensory evaluation results of kkujippong jam prepared in Examples 1 to 5 and Comparative Examples 1 to 4 performed in Experimental Example 1 are shown in Table 2 below.

division Item taste incense color overall symbolism Comparative Example 1 7.9 8.0 7.9 7.9 Example 1 9.0 9.0 9.1 9.0 Example 2 9.4 9.3 9.2 9.3 Example 3 9.1 9.0 9.1 9.1 Comparative Example 2 7.7 7.8 7.5 7.6 Comparative Example 3 7.1 7.9 7.9 7.5 Example 4 8.9 9.0 9.0 8.9 Example 5 8.8 9.1 9.1 8.8 Comparative Example 4 7.3 7.6 8.0 7.3

Referring to Table 2, it can be seen that the sensory evaluation of Examples 1 to 3 was high as a result of the experiment. This is, through the suggested mixing ratio, the sugar and pectin components are properly combined in an appropriate acidic atmosphere, so that the gelation of the jam is performed properly, while maintaining the unique sweet taste of Cujippong while maintaining the sweet taste and sour taste that can increase the preference. It can be seen that the overall flavor is deepened. On the other hand, it can be seen that in Comparative Example 1, in which the content of the apple concentrate is relatively small compared to Examples 1 to 3, overall preferences such as taste, aroma, and color are low. It can be seen that the overall texture of the jam is deteriorated because the natural pectin component contained in the apple concentrate is reduced and the jam does not gel well. In addition, in the case of Comparative Example 2, in which the content of the apple concentrate is relatively higher than that of Examples 1 to 3, the taste of the apple concentrate is strengthened, and the unique flavor of the Cujippong fruit is reduced, and it is determined that the overall preference is lowered.

In addition, looking at the sensory evaluation of Comparative Examples 3 to 4 and Examples 2 and 4 to 5 in which the mixing ratio of the lemon concentrate was different, it was found that the overall preference of Comparative Examples 3 to 4 was low. Able to know. Specifically, in the case of Comparative Example 3, the blending amount of the lemon concentrate is small, and the acidity, which is a factor necessary for gelation of the jam, is not formed properly, so that the natural pectin component and the sugar component do not harmonize well, so the viscosity of the jam is lowered and the taste is affected. can be considered given. In the case of Comparative Example 4, as the blending amount of the lemon concentrate increased relatively compared to the Example, it was determined that the sour taste of the lemon was strengthened and the sweetness of the jam was reduced.

Experimental Example 2: Sensory evaluation of Cujippong Jam with different sugar content

The following experiment is a comparison by measuring and comparing the sensory evaluation and viscosity of Cujippong jam prepared by varying the target sugar content at the time of concentration in the manufacturing method of Cujippong Jam of the present invention. After training suitable for the purpose, sensory evaluation was performed. The sensory evaluation items were carried out using a 9-point scale method in which taste, aroma, color, and overall preference were evaluated as 9 points for very good and 1 point for very bad. Viscosity measurement is to measure the distance the sample flows for a certain period of time using a Bostwick viscometer, and the distance (cm) through which 20ml of the jam sample of each Example and Comparative Example flows for 1 minute at a temperature of 24°C was measured.

[Example 6]

Frozen Cujippong fruits and blackberry fruits were thawed and selected. The selected fruits were washed to remove residues and foreign substances from thawing. 30 parts by weight of washed Cujipon fruit and 30 parts by weight of blackberry fruit were added to the blender, and 39.997 parts by weight of apple concentrate and 0.003 parts by weight of lemon concentrate were added. The combined mixture was transferred to a concentrator, boiled at 90° C., and concentrated to 58Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

[Example 7]

Frozen Cujippong fruits and blackberry fruits were thawed and selected. The selected fruits were washed to remove residues and foreign substances from thawing. 30 parts by weight of washed Cujipon fruit and 30 parts by weight of blackberry fruit were added to the blender, and 39.997 parts by weight of apple concentrate and 0.003 parts by weight of lemon concentrate were added. The combined mixture was transferred to a concentrator, boiled at a temperature of 90° C., and concentrated to 62Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

[Comparative Example 5]

Frozen Cujippong fruits and blackberry fruits were thawed and selected. The selected fruits were washed to remove residues and foreign substances from thawing. 30 parts by weight of washed Cujipon fruit and 30 parts by weight of blackberry fruit were added to the blender, and 39.997 parts by weight of apple concentrate and 0.003 parts by weight of lemon concentrate were added. The combined mixture was transferred to a concentrator, boiled at a temperature of 90° C., and concentrated to 56Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

[Comparative Example 6]

Frozen Cujippong fruits and blackberry fruits were thawed and selected. The selected fruits were washed to remove residues and foreign substances from thawing. 30 parts by weight of washed Cujipon fruit and 30 parts by weight of blackberry fruit were added to the blender, and 39.997 parts by weight of apple concentrate and 0.003 parts by weight of lemon concentrate were added. The combined mixture was transferred to a concentrator, boiled at a temperature of 90° C., and concentrated to 64Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

The sensory evaluation results according to the sugar content of the kkujippong jam prepared in Comparative Examples 5 to 6 and Examples 2 and 6 to 7 performed in Experimental Example 2 are shown in Table 3 below.

division Item sugar content
(Brix) taste incense color overall symbolism viscosity
(cm) Comparative Example 5 56 6.9 7.5 7.4 7.3 6.1 Example 6 58 9.1 9.2 9.0 9.1 4.3 Example 2 60 9.4 9.3 9.2 9.3 4.5 Example 7 62 9.0 8.9 9.1 9.0 4.8 Comparative Example 6 64 7.1 7.4 7.2 7.2 3.1

Referring to Table 3, as a result of sensory evaluation of kkujippong jam prepared by varying the target sugar content at the time of concentration of the formulation, the sensory evaluation scores of Examples 2 and 6 to 7 were high. In the case of Comparative Example 5, as the sugar content decreased, the general satisfaction with the sweetness of the jam was not satisfied, so it was determined that the overall preference was low. In the case of Comparative Example 6, it can be seen that the evaluation score for taste, flavor and color was lowered as the sugar content was high, but the sweetness was strongly felt, and the unique flavor and flavor of Cujippong was reduced, and the color was darkened and a dark color was produced.

In addition, as a result of measuring the commercially available strawberry jam using the Bostwick viscosity as shown in Experimental Example 2 to determine the viscosity standard, the commercially available strawberry jams had an average viscosity of 4.0 to 5.0 cm. Looking at the viscosity values of Examples and Comparative Examples of the present invention presented in Table 3 by setting the viscosity of commercially available strawberry jam as a standard with high consumer preference, the viscosity of Examples 2 and 6 to 7 was 4.3 to 4.3 to It shows 4.8 cm, so it can be confirmed that it was prepared to have a viscosity similar to the preferred viscosity range for jam. That is, as Example 2 and Examples 6 to 7 are concentrated to have an appropriate sugar content, the natural pectin component and the sugar component are appropriately gelled under an acidic atmosphere, and it can be seen that the viscosity satisfies the functionality of the jam.

On the other hand, in the case of the cucurbiton jam prepared in Comparative Example 5, it showed a thin viscosity even when viewed through a duct, so it was spread too much when applied to actual bread, which was not good in appearance. It is determined that the viscosity of the prepared jam is lowered because the gelation of the pectin component and the sugar component is not sufficiently performed when the concentrate is concentrated so that the sugar content of the concentrate is 56Brix. The cujippong jam prepared in Comparative Example 6 did not have a glossy flow compared to the kkujippong jam of Examples 2 and 7 and showed a hard and firm texture rather than a firm texture, so it was not easy to spread when applied to actual bread. . In the case of Comparative Example 6, it can be seen that the viscosity was increased due to excessive gelation as the heating time was increased while concentrating to have 64Brix.

As such, those skilled in the art to which the present invention pertains will understand that the above-described technical configuration of the present invention can be implemented in other specific forms without changing the technical spirit or essential features of the present invention.

Therefore, the embodiments described above are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims rather than the above detailed description, the meaning and scope of the claims, and All changes or modifications derived from the concept of equivalents thereof should be construed as being included in the scope of the present invention.

S10. Cuji mulberry fruit and blackberry fruit are selected and washed
S20. The selected and washed fruits are put in a blender, and apple concentrate and lemon concentrate are added to form a blend.
S30. The blend is placed in a concentrator and heated to form a concentrate having a sugar content of 58 to 62 Brix.
S40: After the concentrate is put into a container and sealed, the sealed container is cooled

Claims (4)

The first step of washing by selecting cujippong fruit and blackberry fruit;
a second step of putting the selected and washed fruits into a blender, and adding apple concentrate and lemon concentrate to form a blend;
a third step of putting the blend into a concentrator and applying heat to form a concentrate having a sugar content of 58 to 62 Brix;
After sealing the concentrate in a container, a fourth step of cooling; Kujippong jam manufacturing method comprising a. The method of claim 1,
In the second step,
With respect to 30 parts by weight of the cucurbita fruit, 30 parts by weight of the blackberry fruit, 39.996 to 39.998 parts by weight of the apple concentrate, and 0.002 to 0.004 parts by weight of the lemon concentrate. The method of claim 1,
In the third step,
The method for producing kkujippong jam, characterized in that the application of heat for 90 to 120 minutes at a temperature of 90 to 93 ℃ the formulation. The method of claim 1,
In the fourth step,
The manufacturing method of kkujippong jam characterized in that the cooling so that the central temperature of the sealed container is 34 to 36 ℃.

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