KR20240015989A - Manufacture of Apple Pectin And Manufacture of Strawberry Jam using Apple Pectin - Google Patents

Abstract

The method for producing apple pectin according to the present invention includes a first step of pretreatment by washing and cutting apples; A second step of placing the pretreated apples in water and heating them; A third step of preparing a filtrate by filtering the heated apples and water; A fourth step of precipitating the filtrate and separating the supernatant to prepare apple extract; A fifth step of preparing apple syrup by mixing and heating the apple extract, erythritol, and Monk fruit; A sixth step of preparing apple pectin by mixing and heating the apple syrup, erythritol, Luohan fruit, and lemon juice, wherein in the fifth step, 55 to 60 parts by weight of erythritol and Luohan fruit are added to 100 parts by weight of the apple extract. It is characterized by mixing 0.04 to 0.05 parts by weight.
In addition, the method for producing strawberry jam using apple pectin according to the present invention includes a seventh step of mixing and heating the apple pectin, strawberry, Monk fruit, allulose, and lemon juice to prepare a first strawberry mixture; An eighth step of mixing distilled liquor with the first strawberry mixture and heating it to produce a second strawberry mixture; A ninth step of preparing a third strawberry mixture by mixing vanilla bean with the second strawberry mixture and heating it; A tenth step of first ripening the third strawberry mixture; An 11th step of reheating the first ripened third strawberry mixture; A twelfth step of producing strawberry jam by second ripening the reheated third strawberry mixture, and in the seventh step, 1 to 2 parts by weight of apple pectin per 100 parts by weight of strawberries, and 0.08 to 0.1 parts by weight of allulose, 40 to 50 parts by weight, and 2.5 to 3.0 parts by weight of lemon juice.
In addition, in the sixth step, 45 to 50 parts by weight of erythritol, 0.03 to 0.04 parts by weight of Monk, and 1.5 to 2.0 parts by weight of lemon juice are mixed with 100 parts by weight of apple syrup.
In addition, in the eighth step, 0.02 to 0.03 parts by weight of distilled liquor is mixed with 100 parts by weight of the first strawberry mixture, and the distilled liquor is characterized as cherry distilled liquor.
In addition, in the ninth step, 0.1 to 0.2 parts by weight of vanilla bean is mixed with 100 parts by weight of the second strawberry mixture.

Description

Manufacturing method of apple pectin and manufacturing method of strawberry jam using apple pectin {Manufacture of Apple Pectin And Manufacture of Strawberry Jam using Apple Pectin}

The present invention relates to a method for producing apple pectin and a method for producing strawberry jam using apple pectin, and more specifically, to a method for producing apple pectin containing fruits and Monarch fruits while excluding all additives such as spices and colorings, and This relates to a method of manufacturing strawberry jam using apple pectin.

The average lifespan of modern people has increased compared to the past, and age-related diseases are also on the rise. This phenomenon is increasing interest in well-being eating habits and has an impact on food development and consumer consumption patterns, and product development keywords are being set to meet the needs of health-oriented consumers.

As the food culture that pursues a healthy life expands, research on consumption and product development of various fruits and various processed products using them is actively conducted in order to consume nutrients and prevent diseases.

Recently, with changes in eating habits, the consumption of convenience foods such as bread and processed foods as meal replacements is gradually increasing, and the consumption of jam is also increasing at the same time, leading to a diversification of its types. General jam is manufactured by heating and concentrating by adding sugar, citric acid, pectin, etc. to the pulp-like flesh. A high concentration of sugar is added to the jam to increase sweetness and increase preservative properties. Jam has the advantage of adding a high concentration of sugar to increase sweetness and preservative properties to improve storage, but excessive consumption can cause various health problems such as obesity and diabetes, and this type of eating habit from a young age can cause jam. Exposed adolescents' intake of complex carbohydrates is decreasing, and their intake of sugar added when making jam is increasing.

Accordingly, research on alternative sweeteners such as oligosaccharides, xylitol, and erythritol that can replace sugar has recently been increasing. Sugar substitute sweeteners have the advantage of being low in calories and being able to replace the sweetness of sugar even in small amounts, but depending on the food they are applied to, their palatability may be lower than that of sugar, so much research is needed to use them in various foods.

Korean Patent Publication No. 10-2018-0075358

The present invention was devised to solve the above problems, and its purpose is to provide apple pectin and strawberry jam using apple pectin that contains fruit and Monk fruit and excludes all additives such as spices and colorings.

The technical problems to be solved by the invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the description below. You will be able to.

In order to achieve the above-described object, the method for producing apple pectin according to the present invention includes a first step of pretreatment by washing and cutting apples; A second step of placing the pretreated apples in water and heating them; A third step of preparing a filtrate by filtering the heated apples and water; A fourth step of precipitating the filtrate and separating the supernatant to prepare apple extract; A fifth step of preparing apple syrup by mixing and heating the apple extract, erythritol, and Monk fruit; A sixth step of preparing apple pectin by mixing and heating the apple syrup, erythritol, Luohan fruit, and lemon juice, wherein in the fifth step, 55 to 60 parts by weight of erythritol and Luohan fruit are added to 100 parts by weight of the apple extract. It is characterized by mixing 0.04 to 0.05 parts by weight.

In addition, the method for producing strawberry jam using apple pectin according to the present invention includes a seventh step of mixing and heating the apple pectin, strawberry, Monk fruit, allulose, and lemon juice to prepare a first strawberry mixture; An eighth step of preparing a second strawberry mixture by mixing distilled alcohol with the first strawberry mixture and heating it; A ninth step of preparing a third strawberry mixture by mixing vanilla bean with the second strawberry mixture and heating it; A tenth step of first ripening the third strawberry mixture; An 11th step of reheating the first ripened third strawberry mixture; A twelfth step of producing strawberry jam by second ripening the reheated third strawberry mixture, and in the seventh step, 1 to 2 parts by weight of apple pectin per 100 parts by weight of strawberries, and 0.08 to 0.1 parts by weight of allulose, 40 to 50 parts by weight, and 2.5 to 3.0 parts by weight of lemon juice.

In addition, in the sixth step, 45 to 50 parts by weight of erythritol, 0.03 to 0.04 parts by weight of Monk, and 1.5 to 2.0 parts by weight of lemon juice are mixed with 100 parts by weight of apple syrup.

In addition, in the eighth step, 0.02 to 0.03 parts by weight of distilled liquor is mixed with 100 parts by weight of the first strawberry mixture, and the distilled liquor is characterized as cherry distilled liquor.

In addition, in the ninth step, 0.1 to 0.2 parts by weight of vanilla bean is mixed with 100 parts by weight of the second strawberry mixture.

As a means of solving the above problem, the method for producing apple pectin and the method for producing strawberry jam using apple pectin according to the present invention contain fruit and Monk fruit and at the same time exclude all additives such as spices and colorings to contain sugar. Not only is it beneficial to the human body, but it also has excellent taste and aroma, making it easy for anyone, regardless of age or gender, to enjoy.

Figure 1 is a flow chart showing a method for producing apple pectin and a method for producing strawberry jam using apple pectin.

Specific details, including the problem to be solved by the present invention, the means for solving the problem, and the effect of the invention, are included in the embodiment and drawings described below. The advantages and features of the present invention and methods for achieving them will become clear by referring to an embodiment described in detail below along with the accompanying drawings.

In the following, the method for producing apple pectin and the method for producing strawberry jam using apple pectin described above will be described in detail using the drawings.

First, the manufacturing method of apple pectin is:

A first step (S1) of pretreating apples by washing and cutting them, a second step (S2) of putting the pretreated apples in water and heating them, and a third step of filtering the heated apples and water to prepare a filtrate ( S3), the fourth step of precipitating the filtrate and separating the supernatant to prepare apple extract (S4), and the fifth step of preparing apple syrup by mixing and heating the apple extract, erythritol and Monk fruit (S5). , It consists of the sixth step (S6) of producing apple pectin by mixing and heating the apple syrup, erythritol, Monk fruit, and lemon juice.

In the first step (S1), apples are pretreated by washing and cutting them. Specifically, apples go through a washing process to remove impurities, and then the washed apples are cut into 8 pieces and preprocessed.

In the second step (S2), the pretreated apples are placed in water and heated. Specifically, 130 to 140 parts by weight of water is mixed with 100 parts by weight of the pretreated apples, heated over high heat, and when it begins to boil, it is heated for 40 to 50 minutes over low heat relatively lower than the high heat.

Here, when less than 130 parts by weight of water is mixed with 100 parts by weight of the pretreated apples, there is a problem in that the useful components of the apple cannot be sufficiently extracted due to the relatively small amount of water, and when mixed with more than 140 parts by weight, the amount of water is relatively small. If there is too much, there may be a problem of the concentration becoming lighter.

In addition, if the heating time at low heat is less than 40 minutes, there is a problem that the apples are not sufficiently cooked, and if the heating time is more than 50 minutes, there may be a problem that the apples are already sufficiently ripe and unnecessary work time is increased.

In the third step (S3), heated apples and water are filtered to prepare a filtrate. Specifically, the heated apples and water are sufficiently cooled at room temperature and then filtered through a sieve to prepare a filtrate.

In the fourth step (S4), the filtrate is precipitated and the supernatant is separated to prepare apple extract. Specifically, the filtered filtrate is precipitated at a temperature of 0 to 5°C for 5 to 6 hours, and the supernatant is separated to prepare apple extract.

Here, when the filtrate is precipitated at a temperature below 0°C, there is a problem that the filtrate may freeze, and when the filtrate is precipitated at a temperature above 5°C, there may be a problem that the taste and aroma of the apple extract is reduced.

In addition, when the filtrate is allowed to settle for less than 5 hours, there is a problem in which the filtrate cannot sufficiently precipitate, and when the filtrate is precipitated for more than 6 hours, there may be a problem of unnecessary increase in working time as the filtrate has already sufficiently precipitated.

The fifth step (S5) prepares apple syrup by mixing apple extract, erythritol, and monk fruit and heating them. Specifically, 55 to 60 parts by weight of erythritol and 0.04 to 0.05 parts by weight of Luohan were mixed with 100 parts by weight of the apple extract, and heated at a temperature of 60 to 70°C until reduced to 4/5 of the initial amount to produce apple syrup. manufactures.

Here, when less than 55 parts by weight of erythritol is mixed with 100 parts by weight of the apple extract, the sweet taste may be less, and when mixed with more than 60 parts by weight, there is a problem that erythritol may not dissolve and crystals may precipitate. There may be.

Additionally, the erythritol is preferably ground into a fine powder.

Erythritol is a sweetener with a sweetness of about 70 to 80% of sugar and has a refreshing sweetness. It is used as a low-calorie sweetener because it is almost not absorbed into the body and is excreted. Unlike other sweeteners, it is not used as an energy source in the body and is mostly excreted, so it is used as a low-calorie sweetener due to its low absorption rate. Additionally, it has the advantage of not causing cavities because it is not used by cavity-causing bacteria.

In addition, if the Monk fruit is mixed in less than 0.04 parts by weight with respect to 100 parts by weight of the apple extract, the sweet taste may be less, and if it is mixed in more than 0.05 parts by weight, there may be a problem of a unique aroma and bitter taste.

Monk fruit has a unique ingredient, mogroside, which makes it about 300 times sweeter than sugar cane, so it was mainly used as a medicine in ancient China, but was also used like sugar. Recently, it has been gaining attention as a substitute for sugar in Korea.

In addition, it may further include a process of maturing the apple syrup after producing it.

In the sixth step (S6), apple pectin is prepared by mixing apple syrup, erythritol, Monk fruit, and lemon juice and heating them. Specifically, with respect to 100 parts by weight of apple syrup, mix 45 to 50 parts by weight of erythritol, 0.03 to 0.04 parts by weight of monk fruit, and 1.5 to 2.0 parts by weight of lemon juice, heat over high heat, and when it begins to boil, thicken over low heat that is relatively lower than the high heat. Apple pectin is prepared by heating until it becomes soft.

Here, if less than 45 parts by weight of erythritol is mixed with 100 parts by weight of apple syrup, there may be a problem of less sweet taste, and if it is mixed in more than 50 parts by weight, there may be a problem that erythritol does not completely dissolve.

In addition, if the amount of Monk fruit is mixed in less than 0.03 parts by weight per 100 parts by weight of apple syrup, the sweet taste may be less, and if it is mixed in more than 0.04 parts by weight, there may be a problem of a unique aroma and bitter taste.

In addition, if less than 1.5 parts by weight of lemon juice is mixed with 100 parts by weight of apple syrup, it does not coagulate well, making it difficult to manufacture apple pectin, and if mixed in more than 2.0 parts by weight, the sour taste of lemon juice affects the overall taste. There may be problems that harm.

Next, the method for manufacturing strawberry jam using apple pectin prepared by the above-described method is,

The 7th step (S7) of preparing the first strawberry mixture by mixing and heating the apple pectin, strawberry, Monk fruit, allulose and lemon juice of the 6th step, mixing distilled alcohol with the first strawberry mixture and heating it. The 8th step (S8) of preparing the second strawberry mixture, the 9th step (S9) of mixing vanilla bean with the second strawberry mixture and heating to prepare the third strawberry mixture, the first ripening of the third strawberry mixture The 10th step (S10), the 11th step (S11) of reheating the first ripened third strawberry mixture, and the 12th step of producing strawberry jam by second ripening the reheated third strawberry mixture ( It is composed including S12).

In the seventh step (S7), the apple pectin, strawberry, Monk fruit, allulose, and lemon juice are mixed and heated to prepare the first strawberry mixture. Specifically, with respect to 100 parts by weight of the strawberries, 1 to 2 parts by weight of apple pectin, 0.08 to 0.1 parts by weight of Luohan fruit, 40 to 50 parts by weight of allulose, and 2.5 to 3.0 parts by weight of lemon juice are mixed and heated over high heat until it begins to boil. Prepare the first strawberry mixture by heating it over low heat, which is relatively weaker than the high heat, until it is reduced to 3/5 of the initial amount.

Here, if less than 1 part by weight of apple pectin is mixed with 100 parts by weight of the strawberry, there is a problem of low viscosity, and if it is mixed in more than 2 parts by weight, there may be a problem of it becoming too sweet during jam production.

In addition, if the Monk Fruit is mixed in less than 0.08 parts by weight with respect to 100 parts by weight of the strawberry, the sweet taste may be less, and if it is mixed in more than 0.1 parts by weight, there may be a problem of a unique aroma and bitter taste.

In addition, when allulose is mixed in an amount of less than 40 parts by weight with respect to 100 parts by weight of the strawberry, there is a problem that the produced jam has a less sweet taste, and if it is mixed in an amount exceeding 50 parts by weight, the produced jam becomes excessively sweet, which reduces preference. There may be a problem.

Allulose is a natural sugar component that exists in very small amounts in raisins, figs, wheat, etc., and has 70% the sweetness of sugar, but has 0 kcal per gram, which is only 5% of sugar (4 kcal per gram), so it is not as sweet as sugar. It is attracting attention as an alternative sweetener raw material.

In addition, when less than 2.5 parts by weight of lemon juice is mixed with 100 parts by weight of the strawberries, there is a problem in that the color and viscosity of the prepared jam is reduced, and when mixed with more than 3.0 parts by weight, the sour taste of lemon juice spoils the overall taste. There may be a problem.

In the eighth step (S8), distilled liquor is mixed with the first strawberry mixture and heated to prepare a second strawberry mixture. Specifically, 0.02 to 0.03 parts by weight of distilled liquor is mixed with 100 parts by weight of the first strawberry mixture and heated to prepare the second strawberry mixture, and cherry distilled liquor is preferably used.

Here, when less than 0.02 parts by weight of cherry spirit is mixed with respect to 100 parts by weight of the first strawberry mixture, the flavor is less when making jam, and when cherry spirit is mixed with more than 0.03 parts by weight, the alcohol flavor and preference decreases when making jam. There is a problem.

In the ninth step (S9), vanilla bean is mixed with the second strawberry mixture and heated to prepare the third strawberry mixture. Specifically, 0.1 to 0.2 parts by weight of vanilla bean is mixed with 100 parts by weight of the second strawberry mixture and heated for 10 minutes to prepare the third strawberry mixture.

Here, if the vanilla bean is mixed in less than 0.1 parts by weight per 100 parts by weight of the second strawberry mixture, the flavor is less when making the jam, and if it is mixed in more than 0.2 parts by weight, it is mixed excessively, which reduces the overall preference when making the jam. there was.

The tenth step (S10) is the first ripening of the third strawberry mixture. Specifically, the third strawberry mixture is sufficiently cooled at room temperature and then first aged at a temperature of 0 to 5° C. for 48 to 50 hours.

Here, the third strawberry mixture is completely covered with perforated paper to prevent external contaminants from entering, and then allowed to cool sufficiently at room temperature.

In addition, when the first ripening temperature is set to less than 0℃, there is a problem that the temperature is not properly ripened due to the low temperature, and when it is set to exceed 5℃, there is a problem that the sugar content decreases during maturation or the maturation time becomes longer.

In addition, when the first ripening time is less than 48 hours, the ripening time is short, so there is a problem that the taste and aroma are reduced when making jam, and when it is longer than 50 hours, there is a problem that the working time increases because the first ripening time is already sufficiently ripened.

In the 11th step (S11), the first ripened third strawberry mixture is reheated. Specifically, the first ripened third strawberry mixture is heated at high heat and when it begins to boil, it is reheated for 10 to 12 minutes at low heat relatively lower than the high heat.

Here, if the reheating time is less than 10 minutes, there is a problem that the jam is not sufficiently concentrated and the viscosity of the jam is low, which reduces preference. If the reheating time is more than 12 minutes, there is a problem that the viscosity increases excessively.

In the twelfth step (S12), strawberry jam is produced by performing secondary ripening of the reheated third strawberry mixture. Specifically, strawberry jam is prepared by second ripening the reheated third strawberry mixture at room temperature for 72 to 75 hours.

Hereinafter, the experimental details of the method for producing strawberry jam using apple pectin according to the present invention will be described in detail.

1. Sensory evaluation according to the amount of apple pectin mixed

In order to compare the quality characteristics of strawberry jam, a sensory evaluation was conducted on graduate students in the Department of Food Engineering, whose suitability as an inspector was recognized, after receiving appropriate training for this experiment. Sensory evaluation items were taste, aroma, color, viscosity, and overall preference, and were conducted on a 9-point likert scale, with 9 points being very good and 1 point being very bad.

[Comparative Example 1]

In Comparative Example 1, strawberry jam was prepared based on the above manufacturing method without mixing apple pectin with 100 parts by weight of strawberries.

[Example 1]

In Example 1, 1 part by weight of apple pectin was mixed with 100 parts by weight of strawberries, and strawberry jam was prepared based on the above production method.

[Example 2]

In Example 2, 2 parts by weight of apple pectin were mixed with 100 parts by weight of strawberries, and strawberry jam was prepared based on the above production method.

[Example 3]

In Example 3, 3 parts by weight of apple pectin was mixed with 100 parts by weight of strawberries, and strawberry jam was prepared based on the above production method.

[Example 4]

In Example 4, 4 parts by weight of apple pectin were mixed with 100 parts by weight of strawberries, and strawberry jam was prepared based on the above production method.

division Apple Pectin Mixture taste incense color viscosity overall preference Comparative Example 1 - 7.1 7.5 7.8 6.9 7.3 Example 1 1 part by weight 8.1 8.0 8.2 8.3 8.1 Example 2 2 parts by weight 8.6 8.5 8.7 8.7 8.6 Example 3 3 parts by weight 7.5 7.9 8.0 7.3 7.6 Example 4 4 parts by weight 7.2 7.7 7.5 6.5 7.2

As shown in Table 1 above, when less than 1 part by weight of apple pectin is mixed with 100 parts by weight of strawberries, the viscosity of the jam is low and the overall preference is lowered, and when mixed with more than 2 parts by weight, the jam is too sweet and the overall preference is lowered. has been lowered.

Therefore, it is most preferable to mix 1 to 2 parts by weight of apple pectin with 100 parts by weight of strawberries and prepare strawberry jam based on the above production method.

2. Sensory evaluation according to the mixing amount of distilled liquor

In order to compare the quality characteristics of strawberry jam, a sensory evaluation was conducted on graduate students in the Department of Food Engineering, whose suitability as an inspector was recognized, after receiving appropriate training for this experiment. Sensory evaluation items were taste, aroma, color, viscosity, and overall preference, and were conducted on a 9-point likert scale, with 9 points being very good and 1 point being very bad.

[Comparative Example 2]

In Comparative Example 2, strawberry jam was prepared based on the above production method without mixing cherry distilled alcohol with 100 parts by weight of the first strawberry mixture.

[Example 5]

In Example 5, 0.01 parts by weight of cherry distilled liquor was mixed with 100 parts by weight of the first strawberry mixture, and strawberry jam was prepared based on the above production method.

[Example 6]

In Example 6, 0.02 parts by weight of cherry distilled liquor was mixed with 100 parts by weight of the first strawberry mixture, and strawberry jam was prepared based on the above production method.

[Example 7]

In Example 7, 0.03 parts by weight of cherry distilled liquor was mixed with 100 parts by weight of the first strawberry mixture, and strawberry jam was prepared based on the above production method.

[Example 8]

In Example 8, 0.04 parts by weight of cherry distilled liquor was mixed with 100 parts by weight of the first strawberry mixture, and strawberry jam was prepared based on the above production method.

[Example 9]

In Example 9, 0.05 parts by weight of cherry distilled liquor was mixed with 100 parts by weight of the first strawberry mixture, and strawberry jam was prepared based on the above production method.

division Cherry Spirit Blend taste incense color viscosity overall preference Comparative Example 2 - 7.5 7.3 7.8 8.1 7.6 Example 5 0.01 parts by weight 7.9 7.7 8.1 8.2 7.9 Example 6 0.02 parts by weight 8.4 8.3 8.4 8.5 8.4 Example 7 0.03 parts by weight 8.6 8.5 8.7 8.7 8.6 Example 8 0.04 parts by weight 7.7 7.5 8.2 8.5 7.9 Example 9 0.05 parts by weight 7.0 6.7 7.7 8.3 7.4

As shown in Table 2 above, when less than 0.02 parts by weight of cherry distilled alcohol was mixed with 100 parts by weight of the first strawberry mixture, the flavor of the jam was less and the overall preference decreased, and when cherry distilled alcohol was mixed with more than 0.03 parts by weight. In this case, the alcohol flavor and preference decreased.

Therefore, it is most preferable to mix 0.02 to 0.03 parts by weight of cherry distilled liquor with respect to 100 parts by weight of the first strawberry mixture and prepare strawberry jam based on the above production method.

3. Sensory evaluation according to the number of ripening times

In order to compare the quality characteristics of strawberry jam, a sensory evaluation was conducted on graduate students in the Department of Food Engineering, whose suitability as an inspector was recognized, after receiving appropriate training for this experiment. Sensory evaluation items were taste, aroma, color, viscosity, and overall preference, and were conducted on a 9-point likert scale, with 9 points being very good and 1 point being very bad.

[Comparative Example 3]

In Comparative Example 3, strawberry jam was prepared based on the above manufacturing method without ripening the third strawberry mixture.

[Example 10]

In Example 10, the third strawberry mixture was ripened once (first ripening), and strawberry jam was manufactured based on the above manufacturing method.

[Example 11]

In Example 11, the third strawberry mixture was ripened twice (first ripening, second ripening), and strawberry jam was manufactured based on the above manufacturing method.

[Example 12]

In Example 12, the third strawberry mixture was ripened three times (first ripening, second ripening, second ripening), and strawberry jam was manufactured based on the above manufacturing method.

division Number of ripening taste incense color viscosity overall preference Comparative Example 3 - 6.9 7.1 7.7 7.5 7.3 Example 10 no. 1 7.9 7.6 7.9 7.9 7.8 Example 11 No.2 8.6 8.5 8.7 8.7 8.6 Example 12 number 3 8.4 8.3 8.5 8.6 8.4

As shown in Table 3 above, when the third strawberry mixture was ripened less than 2 times, the jam had less flavor and the overall preference was low, and when it was ripened more than 2 times, there was a significant difference in overall preference depending on the number of times. There wasn't.

Therefore, it is most preferable to ripen the third strawberry mixture twice (first ripening, second ripening) and prepare strawberry jam based on the above manufacturing method.

As such, a person skilled in the art will understand that the technical configuration of the present invention described above can be implemented in other specific forms without changing the technical idea or essential features of the present invention.

Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive, and the scope of the present invention is indicated by the claims described later rather than the detailed description above, and the meaning and scope of the claims and their All changes or modified forms derived from the equivalent concept should be construed as falling within the scope of the present invention.

S1: Step of preprocessing apples
S2: Step of heating pretreated apples
S3: Step of preparing filtrate
S4: Step of manufacturing apple extract
S5: Step of manufacturing apple syrup
S6: Steps for producing apple pectin
S7: Step of producing the first strawberry mixture
S8: Step of producing the second strawberry mixture
S9: Step of producing the third strawberry mixture
S10: First ripening step of the third strawberry mixture
S11: Step of reheating the first ripened third strawberry mixture
S12: Second ripening of the reheated third strawberry mixture

Claims (5)

A first step of preprocessing apples by washing and cutting them;
A second step of placing the pretreated apples in water and heating them;
A third step of preparing a filtrate by filtering the heated apples and water;
A fourth step of precipitating the filtrate and separating the supernatant to prepare apple extract;
A fifth step of preparing apple syrup by mixing and heating the apple extract, erythritol, and Monk fruit;
A sixth step of preparing apple pectin by mixing and heating the apple syrup, erythritol, Monk fruit and lemon juice,
A method for producing apple pectin, characterized in that in the fifth step, 55 to 60 parts by weight of erythritol and 0.04 to 0.05 parts by weight of Luohan are mixed with 100 parts by weight of apple extract. A 7th step of preparing the first strawberry mixture by mixing and heating the apple pectin, strawberry, Monk fruit, allulose, and lemon juice prepared according to claim 1;
An eighth step of mixing distilled liquor with the first strawberry mixture and heating it to produce a second strawberry mixture;
A ninth step of preparing a third strawberry mixture by mixing vanilla bean with the second strawberry mixture and heating it;
A tenth step of first ripening the third strawberry mixture;
An 11th step of reheating the first ripened third strawberry mixture;
A twelfth step of producing strawberry jam by performing secondary ripening of the reheated third strawberry mixture,
Apple pectin, characterized in that 1 to 2 parts by weight of apple pectin, 0.08 to 0.1 parts by weight of Monk, 40 to 50 parts by weight of allulose, and 2.5 to 3.0 parts by weight of lemon juice are mixed with 100 parts by weight of strawberries in the seventh step. Method for manufacturing strawberry jam using . According to clause 1,
A method for producing strawberry jam using apple pectin, characterized in that in the sixth step, 45 to 50 parts by weight of erythritol, 0.03 to 0.04 parts by weight of Luohan fruit, and 1.5 to 2.0 parts by weight of lemon juice are mixed with 100 parts by weight of apple syrup. According to clause 2,
In the eighth step, 0.02 to 0.03 parts by weight of distilled liquor is mixed with 100 parts by weight of the first strawberry mixture, and the distilled liquor is cherry distilled liquor. A method of producing strawberry jam using apple pectin. According to clause 2,
A method for producing strawberry jam using apple pectin, characterized in that 0.1 to 0.2 parts by weight of vanilla bean is mixed with 100 parts by weight of the second strawberry mixture in the ninth step.