KR20210095321A - Method for manufacturing murberry jam - Google Patents

Abstract

The first step of selecting and washing mulberry fruit and grape fruit, the second step of putting the selected and washed fruit into a blender, and adding apple concentrate and lemon concentrate in the blender to form a blend, and putting the blend into a concentrator It is characterized in that it comprises a third step of forming a concentrate having a sugar content of 60 to 64 Brix by inputting and applying heat, and a fourth step of cooling the concentrate after sealing it in a container.

Description

The manufacturing method of audi jam {METHOD FOR MANUFACTURING MURBERRY JAM}

The present invention relates to a method for producing oyster jam, wherein grape fruit, apple concentrate, and lemon concentrate are combined with mulberry fruit, concentrated to have a sugar content of 60 to 64 Brix, sealed in a container, and then cooled. it's about

Odi is the fruit of the mulberry tree and has a strong sweet and sour taste when eaten, and has a unique pungent scent. The fruit of mulberry is opened from May to June and has a magenta or black color and is collected when it is ripe. Oddi has a soft flesh, so cluster-shaped fruits can be easily scattered during harvest, and easily softened after harvesting. Oddi has a high content of antioxidants such as anthocyanin and lutein, is good for blood circulation and contains a large amount of flavonoids that stabilize blood sugar, so it is in the spotlight as a health food. Odi is mainly processed into foods such as oyster jam, oyster juice, oyster juice, and oyster wine. However, due to its unique flavor, it is not very palatable. do.

In general, jam is prepared to have viscosity while boiling by adding a large amount of sugar to fruits (fruits and vegetables), and is a food with improved storage properties by inhibiting the growth of microorganisms as moisture evaporates during the manufacturing process. Specifically, in Prior Art 1 (Republic of Korea Patent Publication No. 10-2017-0110309), mulberry fruit is juiced and heated for 10 minutes to boil, then a large amount of sugar is mixed and pectin, agar and gelatin are mixed and refrigerated. A method of making jam is disclosed. As in the prior art 1, a large amount of sugar is blended in the manufacture of jam, but sugar can be harmful to health if consumed in large amounts for a long period of time, so there is a limit in increasing the consumption of jam. 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. 10-2017-0110309

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

Another object of the present invention is to provide a method for producing oatmeal 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, an object of the present invention is to provide a method for producing oyster jam that can improve flavor by supplementing the unique flavor of oyster while having the sweetness preferred by drinkers.

In order to achieve the above object, the present invention provides a first step of selecting and washing mulberry fruit and grape 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 60 to 64 Brix, a fourth step of cooling the concentrate after sealing it in a container; characterized in that it comprises; It provides a method for manufacturing audi jam.

In one embodiment of the present invention, with respect to 40 parts by weight of the cucumber fruit in the second step, 20 parts by weight of the grape 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.

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 oyster jam of the present invention can provide a sweet taste with sugar formed from mulberry fruit and added fruit without adding sugar, so that jam made with 100% fruit can provide jam with excellent flavor.

In addition, the method for producing oyster 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 oyster jam of the present invention has a sugar content favored by food and drinkers, and contains the unique taste, aroma, and various health functionalities of mulberry, 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 illustrating a method of manufacturing an Audi jam according to an embodiment of the present invention.

Hereinafter, a preferred embodiment of the method for manufacturing an audi jam according to the present invention will be described in detail with reference to the drawings.

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

Referring to FIG. 1 , in the method for producing oyster jam of the present invention, the first step (S10) of selecting and washing mulberry fruits and grape fruits, the selected and washed fruits are put in a blender, and apple concentrate and lemon concentrate are mixed A second step (S20) of adding the mixture to form a mixture, a third step (S30) of adding the mixture to a concentrator and applying heat to form a concentrate having a sugar content of 60 to 64 Brix (S30) and placing the concentrate in a container After sealing, it may be configured to include a fourth step (S40) of cooling.

Referring to FIG. 1 , step S10 is a step of selecting and washing mulberry fruits and grape fruits. The mulberry fruit may be a live fruit harvested from a mulberry tree, or a fruit harvested from a mulberry tree may be thawed and stored immediately after freezing. In addition, the grape fruit may also be used by using a fresh harvested fruit or by thawing a frozen grape fruit.

In S10, mulberry fruits are selected as ripe and black, and grapes are selected as dark purple. The taste and flavor of the jam produced can be further enhanced by removing the fallen or ailing mulberry and grape berries.

In the method for producing oatmeal jam of the present invention, it is prepared by mixing grape fruits with mulberry fruits to realize more excellent flavor and to improve the health functionality of the jam. Grapes are rich in nutrients such as vitamins and organic acids, and anthocyanins and resveratrol contained in grapes have anti-cancer and anti-inflammatory effects, and lower blood cholesterol levels. Various types of grapes, such as Campbell, Geobong, and Meru grapes, are cultivated and distributed. Grapes are sweet at the top and sour as they go down, and those with hard grains and white powder (fruit powder) evenly formed on the surface are high-quality grapes with high sugar content. Accordingly, according to the present invention, the palatability of the jam can be increased by adding the unique taste, flavor, and nutritional component of the grapes by mixing grape fruits with the mulberry fruits to prepare jam. In addition, the method for producing oyster jam of the present invention can control the strong flavor of mulberry to an appropriate level using a relatively familiar grape flavor by blending grape fruits, thereby improving the preference for mulberry jam.

The selected mulberry fruit and the grape 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 mulberry fruit and the grape fruit may be put in a blender, and an apple concentrate and a lemon concentrate may be added into the blender into which the mulberry fruit and the grape fruit are put to form a blended blend. The mulberry fruit and the grape fruit put into the blender are mixed 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 cucumber fruit, the grape fruit, and the apple concentrate can be combined without a large amount of sugar through acidity control by adding the lemon concentrate, and finally A jam having a viscosity can be easily prepared. 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, in the method for producing oatmeal jam of the present invention, it is possible to prepare oyster jam composed of only the original ingredients by appropriately adjusting the mixing ratio of the ingredients to be blended without a large amount of thickeners such as sugar and pectin and acidulants.

In one embodiment of the present invention, with respect to 40 parts by weight of the cucumber fruit in the second step, 20 parts by weight of the grape 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.

In one embodiment, when the grape fruit is blended in an amount of less than 20 parts by weight based on 40 parts by weight of the mulberry fruit, the sugar component necessary for the manufacture of the jam is not sufficiently provided, so that the viscosity may not be formed during the concentration process, and the jam may not be formed. It can be difficult to control the sugar level. In addition, when the grape fruit is blended in an amount of more than 20 parts by weight based on 40 parts by weight of the mulberry fruit, the inherent sourness of the grape is increased, so that the sweetness of the prepared jam is reduced and the palatability may be lowered.

In one embodiment, when the apple concentrate is formulated in an amount of less than 39.996 parts by weight based on 40 parts by weight of the mulberry fruit, the pectin component necessary for making the jam is not sufficiently provided, so it may be difficult to control the viscosity during the concentration process. In addition, when the apple concentrate exceeds 39.998 parts by weight with respect to 40 parts by weight of the cucumber 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 40 parts by weight of the cucumber 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 exceeds 0.004 parts by weight with respect to 40 parts by weight of the cucumber fruit, the inherent sour taste of lemon is strongly felt, thereby reducing sweetness and lowering palatability.

Referring to FIG. 1 , step S30 is a step of forming a concentrate having a sugar content of 60 to 64 Brix by adding the mixture to a concentrator and applying heat. That is, S30 may be to concentrate the blend in which the cucumber fruit, the grape fruit, the apple concentrate and the lemon concentrate are combined in the step 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, S30 may be to perform concentration until the concentrated mixture has a sugar content of 60 to 64 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 60Brix, the storability of the jam is lowered, the storage period may be shortened. In addition, if the concentration of the sugar content of the concentrate exceeds 64 Brix, the high sugar content may reduce the consumption of the jam, which may affect sales. Accordingly, the concentrate may be concentrated to have a sugar content of 60 to 64 Brix. More preferably, the concentrate may be prepared to have a sugar content of 62 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 mulberry fruit, the grape fruit, and the apple concentrate may be reduced, and moisture evaporation is appropriate It may be difficult to adjust the viscosity of the jam to an appropriate level. 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, the contents of the experiment using the above-described method for producing the Audi jam will be described in detail.

Experimental Example 1: Sensory evaluation of audi jam with different mixing ratios of ingredients

In the experiment below, in order to perform sensory evaluation of jam according to the mixing ratio of ingredients in the method for producing oyster jam of the present invention, oyster jam was prepared by varying the mixing ratio of ingredients. 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 mulberry and grape fruits were thawed and sorted. The selected fruits were washed to remove residues and foreign substances from thawing. 40 parts by weight of washed mulberry fruit and 20 parts by weight of grape fruit were put in a blender, and 39.996 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 62Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

[Example 2]

Frozen mulberry and grape fruits were thawed and sorted. The selected fruits were washed to remove residues and foreign substances from thawing. 40 parts by weight of washed mulberry fruit and 20 parts by weight of grape fruit were put in a blender, and 39.997 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 62Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

[Example 3]

Frozen mulberry and grape fruits were thawed and sorted. The selected fruits were washed to remove residues and foreign substances from thawing. 40 parts by weight of washed mulberry fruit and 20 parts by weight of grape fruit were put in a blender, and 39.998 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 62Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

[Example 4]

Frozen mulberry and grape fruits were thawed and sorted. The selected fruits were washed to remove residues and foreign substances from thawing. 40 parts by weight of washed mulberry fruit and 20 parts by weight of grape fruit were put in a blender, and 39.997 parts by weight of apple concentrate and 0.002 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 62Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

[Example 5]

Frozen mulberry and grape fruits were thawed and sorted. The selected fruits were washed to remove residues and foreign substances from thawing. 40 parts by weight of washed mulberry fruit and 20 parts by weight of grape fruit were put in a 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 62Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

[Comparative Example 1]

Frozen mulberry and grape fruits were thawed and sorted. The selected fruits were washed to remove residues and foreign substances from thawing. 40 parts by weight of washed mulberry fruit and 20 parts by weight of grape fruit were put in a blender, and 39.995 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 62 Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

[Comparative Example 2]

Frozen mulberry and grape fruits were thawed and sorted. The selected fruits were washed to remove residues and foreign substances from thawing. 40 parts by weight of washed mulberry fruit and 20 parts by weight of grape 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 62Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

[Comparative Example 3]

Frozen mulberry and grape fruits were thawed and sorted. The selected fruits were washed to remove residues and foreign substances from thawing. 40 parts by weight of washed mulberry fruit and 20 parts by weight of grape fruit were put in a 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 62Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

[Comparative Example 4]

Frozen mulberry and grape fruits were thawed and sorted. The selected fruits were washed to remove residues and foreign substances from thawing. 40 parts by weight of washed mulberry fruit and 20 parts by weight of grape fruit were put in a blender, and 39.997 parts by weight of apple concentrate and 0.005 parts by weight of lemon concentrate were added to blend. 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.

In summary, the mixing ratio of the material added to 40 parts by weight of the mulberry fruit in Examples 1 to 5 and Comparative Examples 1 to 4 is shown in Table 1 below.

division
(unit) Audi
(parts by weight) grape
(parts by weight) apple concentrate
(parts by weight) Lemon Concentrate
(parts by weight) Comparative Example 1 40 20 39.995 0.003 Example 1 40 20 39.996 0.003 Example 2 40 20 39.997 0.003 Example 3 40 20 39.998 0.003 Comparative Example 2 40 20 39.999 0.003 Comparative Example 3 40 20 39.997 0.001 Example 4 40 20 39.997 0.002 Example 5 40 20 39.997 0.004 Comparative Example 4 40 20 39.997 0.005

The sensory evaluation results of the audi jams 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 7.8 8.1 7.7 7.8 Example 1 9.1 9.0 9.0 9.0 Example 2 9.3 9.4 9.2 9.3 Example 3 9.2 9.3 9.1 9.2 Comparative Example 2 7.5 7.6 7.5 7.5 Comparative Example 3 7.2 7.8 7.4 7.4 Example 4 9.0 8.9 8.8 8.9 Example 5 8.7 9.0 9.1 8.8 Comparative Example 4 7.2 7.6 7.9 7.4

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 jam is properly gelled, while maintaining the unique sweet taste of oatmeal while maintaining the sweet and sour taste that can enhance the taste. 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 was relatively higher than that of Examples 1 to 3, the taste of the apple concentrate was strengthened and the inherent flavor of the mulberry fruit was reduced, and thus it was determined that the overall preference was 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 audi jam with different sugar content

The following experiment was performed by measuring and comparing the sensory evaluation and viscosity of Odi jam prepared by varying the target sugar content during concentration in the method for producing Odi 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 mulberry and grape fruits were thawed and sorted. The selected fruits were washed to remove residues and foreign substances from thawing. 40 parts by weight of washed mulberry fruit and 20 parts by weight of grape fruit were put in a blender, and 39.997 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.

[Example 7]

Frozen mulberry and grape fruits were thawed and sorted. The selected fruits were washed to remove residues and foreign substances from thawing. 40 parts by weight of washed mulberry fruit and 20 parts by weight of grape fruit were put in a blender, and 39.997 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 64 Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

[Comparative Example 5]

Frozen mulberry and grape fruits were thawed and sorted. The selected fruits were washed to remove residues and foreign substances from thawing. 40 parts by weight of washed mulberry fruit and 20 parts by weight of grape fruit were put in a blender, and 39.997 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 90° C., and concentrated to 58Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

[Comparative Example 6]

Frozen mulberry and grape fruits were thawed and sorted. The selected fruits were washed to remove residues and foreign substances from thawing. 40 parts by weight of washed mulberry fruit and 20 parts by weight of grape fruit were put in a blender, and 39.997 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 66Brix. The concentrate was placed in a glass bottle, sealed, and cooled to prepare jam.

The results of sensory evaluation according to the sugar content of Comparative Examples 5 to 6 and Examples 2 and 6 to 7 of the audi jam 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 58 6.7 7.3 7.2 7.0 5.9 Example 6 60 9.0 9.1 8.9 9.0 4.2 Example 2 62 9.3 9.4 9.2 9.3 4.6 Example 7 64 9.1 9.2 9.0 9.1 4.9 Comparative Example 6 66 7.2 7.4 7.1 7.2 3.0

Referring to Table 3, as a result of sensory evaluation of audi jam prepared by varying the target sugar content during 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 was lowered, satisfaction with the general 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 scores for taste, flavor and color were lowered because the sugar content was high but the sweetness was strongly felt, and the inherent flavor and flavor of oyster was reduced, and the color became dark 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. When the viscosity of commercially available strawberry jam is set as a standard with high consumer preference, and looking at the viscosity values of Examples and Comparative Examples of the present invention presented in Table 3, the viscosity of Examples 2 and 6 to 7 is 4.2 to It can be confirmed that it was prepared to have a viscosity similar to the preferred viscosity range for jam because it represents 4.9 cm. 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 oatmeal jam prepared in Comparative Example 5, it showed a thin viscous even when viewed as a duct, so it was spread like a flow when applied to actual bread. 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 58 Brix. Compared with the oyster jam prepared in Comparative Example 6, the oyster jam prepared in Examples 2 and 6 to 7 did not have a glossy flow, and showed a firm and partially dried texture, making it easier to spread when applied to actual bread. Did not do it. 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 66Brix.

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. Selection of mulberry and grape fruits and washing
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 60 to 64 Brix.
S40: After the concentrate is put into a container and sealed, the sealed container is cooled

Claims (4)

a first step of selecting and washing mulberry fruits and grape fruits;
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 60 to 64 Brix;
A fourth step of cooling the concentrate after sealing it in a container; The method of claim 1,
In the second step,
Based on 40 parts by weight of the mulberry fruit, 20 parts by weight of the grape 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,
A method of producing audi jam, characterized in that by applying heat to the formulation for 90 to 120 minutes at a temperature of 90 to 93 ℃. The method of claim 1,
In the fourth step,
A method of producing Audi jam, characterized in that the cooling so that the central temperature of the sealed container is 34 to 36 ℃.

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