WO2019054584A1 - Jam containing radish as main ingredient, and preparation method therefor - Google Patents

Jam containing radish as main ingredient, and preparation method therefor Download PDF

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Publication number
WO2019054584A1
WO2019054584A1 PCT/KR2018/001236 KR2018001236W WO2019054584A1 WO 2019054584 A1 WO2019054584 A1 WO 2019054584A1 KR 2018001236 W KR2018001236 W KR 2018001236W WO 2019054584 A1 WO2019054584 A1 WO 2019054584A1
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radish
seasonal
fruit
ground
minutes
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PCT/KR2018/001236
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French (fr)
Korean (ko)
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황구진
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라이트하우스 협동조합
황구진
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Publication of WO2019054584A1 publication Critical patent/WO2019054584A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a jam and a method for producing the same, and more particularly to a jam containing radish, lemon, and lilos sugar and a method for producing the same.
  • radish has a proteolytic enzyme as well as starch digestive enzymes such as diastase, which is a good food for digestion in our bodies.
  • the vitamin C content of 20 ⁇ 25mg has been playing an important role as a vitamin source in winter.
  • radish contains about 94% moisture, 1.1% protein, 0.1% fat, 4.2% carbohydrates and 0.7% fiber.
  • Unique shoot flavor ingredient in radish is separated into thiocyanoate and isothiocyanate by enzymes and glucosidase enzyme in itself when the thioglucoside contained in radish is cut or cell is destroyed and shows distinctive fragrance and taste .
  • the juice extract has an enzyme called diastase, which promotes digestion.
  • Lemons are good for vascular health. When the health of the blood vessels deteriorates, it causes heart diseases as well as stroke and major diseases such as arteriosclerosis. Lemon contains a component called pectin, which has the effect of cleansing blood vessels by eliminating bad cholesterol.
  • the inventors of the present application have studied a jam containing radish as a main component and a manufacturing method thereof, which contain the components beneficial for human body as described above. At this time, it became necessary to make jam that can give flavor and nutrition through various experiments so that jam can be made using lemon and seasonal fruit besides radish.
  • Another object of the present invention is to provide a jam containing radish and lemon as main components and a process for producing the same, in which various fruit juices produced in the season are mixed.
  • the jam containing a radish as a main component comprises 50% to 68% by weight of a first material, grinded radish, and 7% to 15% Grinded lemon and 25% by weight to 35% by weight of fermented fruit, which is a third material, are ground, and 1) the grinded lemon juice is mixed well and kept in vacuum for 30 minutes, 2) 3) adding 1 [kg] of xylose sugar to the mixture of ground radish, lemon and seasonal fruit, heating and heating for 50 minutes, wherein the seasonal fruit is prepared by mixing strawberry or apricot Or a mandarin orange.
  • a method for producing a jam containing a radish as a main component includes: a first step of washing and cutting off radishes, apples, and seasonal fruits; S20: a second step of passing the cut radish, apple, and seasonal fruits to a mixer; S30: a third step of mixing 50 wt% to 68 wt% of the ground wax with 7 wt% to 15 wt% of lemon juice to prepare a mixed material, and then keeping the mixture material in a vacuum state for 25 to 35 minutes; S40: a fourth step of blending the mixed material of the third step with 25 wt% to 35 wt% of seasonal fruit ground; And S50: mixing the xylose sugar with the mixed material in the fourth step and heating the mixture for 45 to 55 minutes to prepare a jam.
  • a jam containing radish as a main component and a method for producing the same, which can provide both taste and nutrition of seasonal fruits.
  • a jam containing radish and lemon as main components and a method for producing the jam by mixing various fruit juices produced in the season.
  • FIG. 1 is a flow chart for explaining a manufacturing process according to a preferred embodiment of the present invention
  • FIG. 2 is an exemplary process diagram illustrating a manufacturing method according to a preferred embodiment of the present invention
  • Fig. 3 is a table showing the radish nutritional components
  • Figure 4 is a table showing the nutritional content of lemons.
  • the jam containing the radish as the main component according to the embodiment of the present invention is composed of 50 wt% to 68 wt% of the first material, grinded radish, 7 wt% to 15 wt% of the second material, Grinded lemon and 25% by weight to 35% by weight of fermented fruit, which is a third material, are ground, and 1) the grinded lemon juice is mixed well and kept in vacuum for 30 minutes, 2) 3) adding 1 [kg] of xylose sugar to the mixture of ground radish, lemon and seasonal fruit, heating and heating for 50 minutes, wherein the seasonal fruit is prepared by mixing strawberry or apricot Or a mandarin orange.
  • a grinded radish which is a first raw material with a weight of 700 g
  • a grinded lemon juice which is a second material to be mixed with a lemon of 100 [g]
  • a grinded lemon juice of 300 [g] Prepare the third ingredient, grinded fruits, which is the seasoned fruit.
  • the lemon juice is well mixed with the uncooked juice and kept in a vacuum for 30 minutes, and the ground seasoned fruit is mixed with the radish.
  • the first material is 50% by weight to 68% by weight of grinded radish, 7% to 15% by weight of lemon is used for grinded lemon and the third material is used for grinding 25% to 35% by weight of seasonal fruits.
  • the inventors of the present invention specifically designed a grinded lemon juice, which is a first material with a grinded radish of 700 g, and a grinded lemon juice, which is a second material to be mixed with a lemon of 100 [g] And grinded fruits, which is a third material with 300 [g] seasonal fruits, were prepared and used.
  • the mixed material is covered with a lid of a wrap or a container, and is kept for about 25 to 35 minutes by blocking it from outside air.
  • the advantage of using seasonal fruits is that the fruit in season is the highest sugar content, the nutrients are abundant and abundant, and the price of raw materials can be maintained at the most reasonable prices, It also has the advantage of being able to simultaneously.
  • the seasonal fruits are strawberries, apricots and mandarins, but it is needless to say that various fruits can be used depending on the region or environment.
  • only one fruit item is used as a seasonal fruit, but it is also possible to use a mixture of several kinds of fruits.
  • the inventors of the present application preferentially applied a single item of fruit because the use of a single seasonal fruit may include more specific ingredients contained in the fruit.
  • a method for producing a jam containing a radish as a main component can be composed of the following steps.
  • a method of preparing jams containing as a main ingredient a radish comprises: S10: a step of washing and cutting radish, apple, and seasonal fruits; S20: a second step of passing the cut radish, apple, and seasonal fruits to a mixer; S30: a third step of mixing 50 wt% to 68 wt% of the ground wax with 7 wt% to 15 wt% of lemon juice to prepare a mixed material, and then keeping the mixture material in a vacuum state for 25 to 35 minutes; S40: a fourth step of blending the mixed material of the third step with 25 wt% to 35 wt% of seasonal fruit ground; And S50: mixing the xylose sugar with the mixed material of the fourth step and heating the mixture for 45 to 55 minutes to prepare a jam.
  • Step S10 is a first step of selecting and washing rice, apple, and seasonal fruits to an arbitrary size.
  • the S20 is a second step of passing the cut radish, apple, and selected seasonal fruits to a mixer.
  • Step S30 is a third step in which 50 wt% to 68 wt% of the ground wax is mixed well with 7 wt% to 15 wt% of lemon juice to form a mixed material and then kept in a vacuum state for 25 to 35 minutes.
  • the present inventors have experimentally confirmed that the lemon juice retains its unique flavor and bitter taste when the mixed material is kept in a vacuum state for 25 to 35 minutes.
  • the preferable time for the lemon juice is 30 minutes .
  • Step S40 is a fourth step in which the mixed material of the third step is blended with 25 wt% to 35 wt% of seasoned fruit ground.
  • Step S50 is a fifth step in which 1 [Kg] of xylose sugar is mixed with the mixed material of the fourth step and heated for 45 to 55 minutes.
  • a jam containing radish as a main ingredient capable of simultaneously providing taste and nutrition of seasonal fruits and a process for producing the same can be provided.
  • a jam containing radish as a main ingredient and a method for producing the same, which can provide both taste and nutrition of seasonal fruits.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention relates to a jam containing radish as a main ingredient, and a preparation method therefor, the jam being prepared by preparing 50-68 wt% of ground radish, which is a first ingredient, and 7-15 wt% of lemon juice obtained by grinding a lemon, which is a second ingredient, and grinding 25-35 wt% of a seasonal fruit, which is a third ingredient, and being prepared by (1) mixing the ground radish and the lemon juice well and storing the same in a vacuum state for 30 minutes, (2) mixing the ground seasonal fruit and the radish well, and (3) adding 1 kg of xylose sugar to the mixture of ground radish, lemon and seasonal fruit, and then heating and boiling down the same for 50 minutes, wherein the seasonal fruit is any one of a strawberry, an apricot and a mandarin.

Description

무를 주성분으로 함유하는 잼 및 그 제조방법Jams containing as a main ingredient a radish and a method for producing the same
본 발명은 잼 및 그 제조방법에 관한 것으로, 보다 구체적으로는 무, 레몬, 및 라일로스 설탕을 함유하는 잼 및 그 제조방법에 관한 것이다.The present invention relates to a jam and a method for producing the same, and more particularly to a jam containing radish, lemon, and lilos sugar and a method for producing the same.
무는 잘 알려진 바와 같이 디아스타제 같은 전분 소화효소를 비롯해서 단백질 분해효소도 가지고 있어서 우리 몸속에서 소화 작용을 돕는 좋은 식품이다. It is well known that radish has a proteolytic enzyme as well as starch digestive enzymes such as diastase, which is a good food for digestion in our bodies.
노폐물 제거 작용과 소염작용, 또 이뇨작용이 있어서 혈압을 내려 주며, 담석을 용해하는 효능이 있어 담석증을 예방해 주기도 한다.It has the function of eliminating wastes, anti-inflammatory action, diuretic action, reducing blood pressure and dissolving gallstones, thus preventing gallstone disease.
특히, 비타민 C의 함량이 20∼25㎎이나 되어 예로부터 겨울철 비타민 공급원으로 중요한 역할을 해왔다. 이 밖에 무에는 수분이 약 94％, 단백질 1.1％, 지방 0.1％, 탄수화물 4.2％, 섬유질 0.7％ 등이 들어 있다. 무에 있는 독특한 쏘는 맛 성분은 무에 함유된 티오글루코사이드가 잘리거나 세포가 파괴되었을 때 자체 내에 있는 글루코사이다아제라는 효소에 의하여 티오시아네이트와 이소티오시아네이트로 분리되며 독특한 향과 맛을 나타내는 것이다. 또한, 무즙에는 디아스타아제라는 효소가 있어 소화를 촉진시키는 효과도 있다. In particular, the vitamin C content of 20 ~ 25mg has been playing an important role as a vitamin source in winter. In addition, radish contains about 94% moisture, 1.1% protein, 0.1% fat, 4.2% carbohydrates and 0.7% fiber. Unique shoot flavor ingredient in radish is separated into thiocyanoate and isothiocyanate by enzymes and glucosidase enzyme in itself when the thioglucoside contained in radish is cut or cell is destroyed and shows distinctive fragrance and taste . In addition, the juice extract has an enzyme called diastase, which promotes digestion.
또, 레몬은 혈관 건강에 좋다는 점이 널리 알려져 있다. 혈관의 건강이 나빠질 경우 뇌졸중은 물론 그리고 심장병 아울러 동맥경화증 등 주요 질환을 유발시키게 된다. 레몬은 펙틴이라는 성분을 함유하고 있는데 이는 나쁜 콜레스테롤을 없애줘서 혈관을 깨끗하게 만들어 주는 효능을 갖는다.It is also widely known that lemons are good for vascular health. When the health of the blood vessels deteriorates, it causes heart diseases as well as stroke and major diseases such as arteriosclerosis. Lemon contains a component called pectin, which has the effect of cleansing blood vessels by eliminating bad cholesterol.
본원의 발명자는 상술한 바와 같이 인체에 유익한 성분을 함유하고 있는 무(radish)를 주성분으로 하는 잼 및 그 제조방법을 연구하였다. 이때, 무 외에도 레몬 및 제철의 과일 등을 이용하여 잼을 만들 수 있도록 다양한 실험을 통해 맛과 영양을 함께 줄 수 있는 잼을 만들 필요성을 갖게 되었다.The inventors of the present application have studied a jam containing radish as a main component and a manufacturing method thereof, which contain the components beneficial for human body as described above. At this time, it became necessary to make jam that can give flavor and nutrition through various experiments so that jam can be made using lemon and seasonal fruit besides radish.
본 발명의 목적은 상술한 바와 같은 필요성에 의해 맛과 영양을 함께 제공할 수 있는 무를 주성분으로 함유하는 잼 및 그 제조방법을 제공하기 위한 것이다.It is an object of the present invention to provide a jam containing a radish as a main ingredient capable of providing taste and nutrition together with the necessity as described above, and a process for producing the same.
또, 본 발명의 다른 목적은 무와 레몬을 함유하며 제철에 생산되는 다양한 과일즙을 혼합하여 되는 무를 주성분으로 함유하는 잼 및 그 제조방법을 제공하기 위한 것이다.Another object of the present invention is to provide a jam containing radish and lemon as main components and a process for producing the same, in which various fruit juices produced in the season are mixed.
본 발명의 바람직한 실시 예에 의한 무를 주성분으로 함유하는 잼은 50중량%∼68중량%의 제1재료인 갈은 무(grinded radish)와, 7중량%∼15중량%의 제2 재료인 레몬을 갈은 레몬즙(grinded lemon)과, 25중량%∼35중량%의 제3 재료인 제철과일을 갈아두고, 1) 상기 갈아 놓은 무에 레몬즙을 잘 섞어 진공상태에서 30분간 보관하고, 2) 상기 갈아 놓은 제철과일을 무와 잘 섞이게 혼합하고, 3) 상기 갈아 놓은 무와 레몬 및 제철과일의 혼합물에 자일로스 설탕을 1[kg] 첨가 한 후 가열하여 50분간 조려서 만들되, 상기 제철과일은 딸기 또는 살구 또는 귤 중의 어느 하나인 것으로 구성함으로써 달성할 수 있다.According to a preferred embodiment of the present invention, the jam containing a radish as a main component comprises 50% to 68% by weight of a first material, grinded radish, and 7% to 15% Grinded lemon and 25% by weight to 35% by weight of fermented fruit, which is a third material, are ground, and 1) the grinded lemon juice is mixed well and kept in vacuum for 30 minutes, 2) 3) adding 1 [kg] of xylose sugar to the mixture of ground radish, lemon and seasonal fruit, heating and heating for 50 minutes, wherein the seasonal fruit is prepared by mixing strawberry or apricot Or a mandarin orange.
또, 본 발명의 바람직한 실시 예에 의한 무를 주성분으로 함유하는 잼의 제조방법은 S10 : 무, 사과, 제철과일을 세척하여 절단하는 제1단계와; S20 : 상기 절단된 무, 사과, 제철과일을 믹서로 가는 제2단계와; S30 : 상기 갈아 놓은 무 50중량%∼68중량%를 레몬즙 7중량%∼15중량%와 잘 섞어 혼합 재료를 만든 후, 25 내지 35분간 진공상태로 보관 유지하는 제3단계와; S40 : 상기 제3단계의 혼합 재료를 갈아 놓은 제철과일 25중량%∼35중량%와 잘 섞이도록 혼합하는 제4단계; 및S50 : 제4단계의 혼합 재료에 자일로스 설탕을 섞어 45~55분간 가열하며 졸이는 제5단계;를 구비하여 잼을 제조함으로써 달성할 수 있다. In addition, a method for producing a jam containing a radish as a main component according to a preferred embodiment of the present invention includes: a first step of washing and cutting off radishes, apples, and seasonal fruits; S20: a second step of passing the cut radish, apple, and seasonal fruits to a mixer; S30: a third step of mixing 50 wt% to 68 wt% of the ground wax with 7 wt% to 15 wt% of lemon juice to prepare a mixed material, and then keeping the mixture material in a vacuum state for 25 to 35 minutes; S40: a fourth step of blending the mixed material of the third step with 25 wt% to 35 wt% of seasonal fruit ground; And S50: mixing the xylose sugar with the mixed material in the fourth step and heating the mixture for 45 to 55 minutes to prepare a jam.
본 발명의 실시예에 의하면 제철과일의 맛과 영양을 함께 제공할 수 있는 무를 주성분으로 함유하는 잼 및 그 제조방법을 제공할 수 있다. According to the embodiment of the present invention, it is possible to provide a jam containing radish as a main component and a method for producing the same, which can provide both taste and nutrition of seasonal fruits.
또, 본 발명의 바람직한 실시 예에 의하면 무와 레몬을 함유하며 제철에 생산되는 다양한 과일즙을 혼합하여 되는 무를 주성분으로 함유하는 잼 및 그 제조방법을 제공할 수 있다. According to a preferred embodiment of the present invention, it is possible to provide a jam containing radish and lemon as main components and a method for producing the jam by mixing various fruit juices produced in the season.
도 1은 본 발명의 바람직한 실시 예에 의한 제조 공정을 설명하기 위한 흐름도, 1 is a flow chart for explaining a manufacturing process according to a preferred embodiment of the present invention,
도 2는 본 발명의 바람직한 실시 예에 의한 제조 방법을 예시하는 예시 공정도, 2 is an exemplary process diagram illustrating a manufacturing method according to a preferred embodiment of the present invention,
도 3은 무(radish)의 영양성분을 표시하기 위한 예시표,Fig. 3 is a table showing the radish nutritional components,
도 4는 레몬의 영양성분을 표시하기 위한 예시표.Figure 4 is a table showing the nutritional content of lemons.
*부호의 설명** Explanation of symbols *
S10: 무, 레몬, 제철과일을 세척하여 절단하는 제1단계, S10: a first step of washing and cutting off radish, lemon and seasonal fruits,
S20: 절단된 무, 레몬, 제철과일을 믹서로 갈아 두는 제2단계,S20: The second step of replacing the cut radish, lemon, and seasonal fruit with the mixer,
S30: 진공상태 유지의 제3단계,S30: the third step of maintaining the vacuum state,
S40: 재료 혼합하는 제4단계,S40: the fourth step of mixing the materials,
S50: 혼합재료를 가열후 졸이는 제5단계S50: Step 5 after heating the mixed material
이하, 본 발명의 바람직한 실시 예를 첨부도면을 참조하면서 보다 구체적으로 설명하기로 한다. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
(실시 예)(Example)
본 발명의 실시 예에 의한 무를 주성분으로 함유하는 잼은, 50중량%∼68중량%의 제1재료인 갈은 무(grinded radish)와, 7중량%∼15중량%의 제2 재료인 레몬을 갈은 레몬즙(grinded lemon)과, 25중량%∼35중량%의 제3 재료인 제철과일을 갈아두고, 1) 상기 갈아 놓은 무에 레몬즙을 잘 섞어 진공상태에서 30분간 보관하고, 2) 상기 갈아 놓은 제철과일을 무와 잘 섞이게 혼합하고, 3) 상기 갈아 놓은 무와 레몬 및 제철과일의 혼합물에 자일로스 설탕을 1[kg] 첨가 한 후 가열하여 50분간 조려서 만들되, 상기 제철과일은 딸기 또는 살구 또는 귤 중의 어느 하나인 것으로 구성하는 것을 특징으로 한다. The jam containing the radish as the main component according to the embodiment of the present invention is composed of 50 wt% to 68 wt% of the first material, grinded radish, 7 wt% to 15 wt% of the second material, Grinded lemon and 25% by weight to 35% by weight of fermented fruit, which is a third material, are ground, and 1) the grinded lemon juice is mixed well and kept in vacuum for 30 minutes, 2) 3) adding 1 [kg] of xylose sugar to the mixture of ground radish, lemon and seasonal fruit, heating and heating for 50 minutes, wherein the seasonal fruit is prepared by mixing strawberry or apricot Or a mandarin orange.
본 발명의 바람직한 실시 예에 의한 무를 주성분으로 함유하는 잼은, 구체적으로 그 재료 및 성분 구성을 중심으로 설명하면 다음과 같다. The jam containing a radish as a main component according to a preferred embodiment of the present invention will be described in detail with reference to its material and composition.
먼저, 700[g]의 무를 갈아 둔 제1재료인 무즙(grinded radish)와, 100[g]의 레몬을 믹서로 갈은 제2 재료인 레몬즙(grinded lemon juice)과, 300[g]의 제철과일을 갈아 둔 제3 재료인 제철과일(grinded fruits)을 준비한다. First, a grinded radish, which is a first raw material with a weight of 700 g, and a grinded lemon juice, which is a second material to be mixed with a lemon of 100 [g], and a grinded lemon juice of 300 [g] Prepare the third ingredient, grinded fruits, which is the seasoned fruit.
다음으로, 상기한 바와 같이 갈아 놓은 무즙에 레몬즙을 잘 섞어 진공상태에서 30분간 유지하고, 갈아 놓은 제철과일을 무와 잘 섞이게 혼합한다. Next, as described above, the lemon juice is well mixed with the uncooked juice and kept in a vacuum for 30 minutes, and the ground seasoned fruit is mixed with the radish.
다음으로는, 상기 무와 레몬 및 제철과일의 혼합물에 자일로스 설탕1[kg]을 부은 후 50분 분간 가열하여 조려서 잼을 제조한다. Next, 1 [kg] of xylose sugar is poured into the above mixture of radish, lemon and seasonal fruit and heated for 50 minutes to prepare a jam.
상술한 바와 같이 본 발명의 실시 예에 의한 무를 주성분으로 함유하는 잼 및 그 제조방법에 있어서, 그 제1재료는 50중량%∼68중량%의 갈은 무(grinded radish)이고, 제2재료는 7중량%∼15중량%의 레몬을 갈은 레몬즙(grinded lemon)을 사용하며, 제3재료는 25중량%∼35중량%의 제철과일을 갈아서 사용한다. As described above, in the jam containing the radish as a main component according to the embodiment of the present invention and the method for producing the same, the first material is 50% by weight to 68% by weight of grinded radish, 7% to 15% by weight of lemon is used for grinded lemon and the third material is used for grinding 25% to 35% by weight of seasonal fruits.
여기에서, 본원의 발명자는 구체적으로 700[g]의 무를 갈아 둔 제1재료인 무즙(grinded radish)와, 100[g]의 레몬을 믹서로 갈은 제2 재료인 레몬즙(grinded lemon juice)과, 300[g]의 제철과일을 갈아 둔 제3 재료인 제철과일(grinded fruits)을 준비하여 사용하였다. Here, the inventors of the present invention specifically designed a grinded lemon juice, which is a first material with a grinded radish of 700 g, and a grinded lemon juice, which is a second material to be mixed with a lemon of 100 [g] And grinded fruits, which is a third material with 300 [g] seasonal fruits, were prepared and used.
이때, 상기 갈아 놓은 무즙에 레몬즙을 잘 섞어 진공상태에서 30분간 유지하는 과정은 혼합된 재료를 랩 또는 용기의 뚜껑을 덮어 외부의 공기와 차단하여 25 내지 35분정도 보관 및 유지한다. At this time, in the process of mixing the ground juice with lemon juice well and keeping it in a vacuum for 30 minutes, the mixed material is covered with a lid of a wrap or a container, and is kept for about 25 to 35 minutes by blocking it from outside air.
이와 같이 함으로써 외부 공기에 노출을 방지하고, 또 외부로부터의 이물질이 침입하는 것을 방지할 수 있다. By doing so, it is possible to prevent exposure to the outside air and prevent foreign matter from entering from outside.
다음으로, 갈아 놓은 제철과일을 무와 잘 섞이게 혼합한다. 이때, 사용하는 제철과일은 딸기 또는 살구 또는 귤 중에 어느 하나의 과일을 선택하였다. Next, mix the seasoned fruit with the radish. At this time, the seasonal fruit used was either strawberry or fruit of either apricot or mandarin orange.
상술한 바와 같이 제철에 나는 과일을 사용하는 잇점으로는 제철에 나는 과일은 당도가 가장 높고 영양분이 풍부하고 많으며, 원재료의 가격 또한 가장 합리적인 가격대를 유지할 수 있어서 건강에도 좋을 뿐만 아니라 소비자에게 저가에 공급할 수 있는 장점도 동시에 갖기 때문이다. As mentioned above, the advantage of using seasonal fruits is that the fruit in season is the highest sugar content, the nutrients are abundant and abundant, and the price of raw materials can be maintained at the most reasonable prices, It also has the advantage of being able to simultaneously.
본 발명의 바람직한 실시 예에 있어서 제철과일은 딸기와 살구 및 귤로 하였으나, 지역 또는 환경에 따라 다양한 과일을 사용할 수 있음은 물론이다. In the preferred embodiment of the present invention, the seasonal fruits are strawberries, apricots and mandarins, but it is needless to say that various fruits can be used depending on the region or environment.
또, 본 발명의 바람직한 실시 예에 의하면 제철과일로 한가지의 과일품목만을 사용하였으나, 수 종의 과일을 혼합하여 사용하는 것도 물론 가능하다. In addition, according to a preferred embodiment of the present invention, only one fruit item is used as a seasonal fruit, but it is also possible to use a mixture of several kinds of fruits.
그러나, 단일의 제철과일을 사용함으로써 그 과일 속에 함유된 특유의 성분을 더 많이 포함할 수 있기 때문에 본원의 발명자는 단일 품목의 과일을 우선적으로 적용하였다. However, the inventors of the present application preferentially applied a single item of fruit because the use of a single seasonal fruit may include more specific ingredients contained in the fruit.
이후, 자일로스 설탕을 1[kg] 첨가하여 부은 후 가열하여 45 내지 55분간(바람직하게는 50분간) 조려서 잼을 제조한다. Thereafter, 1 kg of xylose sugar is added, and the mixture is heated and heated for 45 to 55 minutes (preferably 50 minutes) to prepare a jam.
(제조방법)(Manufacturing method)
다음으로 본 발명의 바람직한 실시 예에 의한 무를 주성분으로 함유하는 잼의 그 제조방법은 아래의 단계로 구성할 수 있다. Next, a method for producing a jam containing a radish as a main component according to a preferred embodiment of the present invention can be composed of the following steps.
본 발명의 바람직한 실시 예에 의한 무를 주성분으로 함유하는 잼의 그 제조방법은, S10 : 무, 사과, 제철과일을 세척하여 절단하는 제1단계와; S20 : 상기 절단된 무, 사과, 제철과일을 믹서로 가는 제2단계와; S30 : 상기 갈아 놓은 무 50중량%∼68중량%를 레몬즙 7중량%∼15중량%와 잘 섞어 혼합 재료를 만든 후, 25 내지 35분간 진공상태로 보관 유지하는 제3단계와; S40 : 상기 제3단계의 혼합 재료를 갈아 놓은 제철과일 25중량%∼35중량%와 잘 섞이도록 혼합하는 제4단계; 및 S50 : 제4단계의 혼합 재료에 자일로스 설탕을 섞어 45~55분간 가열하며 졸이는 제5단계;를 구비하여 잼을 제조하는 것을 특징으로 한다. A method of preparing jams containing as a main ingredient a radish according to a preferred embodiment of the present invention comprises: S10: a step of washing and cutting radish, apple, and seasonal fruits; S20: a second step of passing the cut radish, apple, and seasonal fruits to a mixer; S30: a third step of mixing 50 wt% to 68 wt% of the ground wax with 7 wt% to 15 wt% of lemon juice to prepare a mixed material, and then keeping the mixture material in a vacuum state for 25 to 35 minutes; S40: a fourth step of blending the mixed material of the third step with 25 wt% to 35 wt% of seasonal fruit ground; And S50: mixing the xylose sugar with the mixed material of the fourth step and heating the mixture for 45 to 55 minutes to prepare a jam.
상기 S10은 무, 사과, 및 제철과일을 선택하여 세척하여 임의의 크기로 절단하는 제1단계이다. Step S10 is a first step of selecting and washing rice, apple, and seasonal fruits to an arbitrary size.
상기 S20은 상기 절단된 무, 사과, 및 선택된 제철과일을 믹서로 가는 제2단계이다. The S20 is a second step of passing the cut radish, apple, and selected seasonal fruits to a mixer.
상기 S30은 상기 갈아 놓은 무 50중량%∼68중량%를 레몬즙 7중량%∼15중량%와 잘 섞어 혼합 재료를 만든 후, 25 내지 35분간 진공상태로 보관 유지하는 제3단계이다. Step S30 is a third step in which 50 wt% to 68 wt% of the ground wax is mixed well with 7 wt% to 15 wt% of lemon juice to form a mixed material and then kept in a vacuum state for 25 to 35 minutes.
본 발명자는 상기와 같이 혼합된 재료를 25 내지 35분간 진공상태로 보관 유지할 때 레몬즙이 그 특유의 향과 쓴 맛을 잡아 주는 것을 실험을 통해 확인하였으며, 그 효과를 살리기 위해 바람직한 시간은 30분 정도 보관하는 것이다. The present inventors have experimentally confirmed that the lemon juice retains its unique flavor and bitter taste when the mixed material is kept in a vacuum state for 25 to 35 minutes. The preferable time for the lemon juice is 30 minutes .
상기 S40은 상기 제3단계의 혼합 재료를 갈아 놓은 제철과일 25중량%∼35중량%와 잘 섞이도록 혼합하는 제4단계이다.  Step S40 is a fourth step in which the mixed material of the third step is blended with 25 wt% to 35 wt% of seasoned fruit ground.
상기 S50은 상기 제4단계의 혼합 재료에 자일로스 설탕을 1[Kg] 섞어 45~55분간 가열하며 졸이는 제5단계이다. Step S50 is a fifth step in which 1 [Kg] of xylose sugar is mixed with the mixed material of the fourth step and heated for 45 to 55 minutes.
본원의 발명자의 실험에 의하면 자일로스 설탕을 투입한 후 50분 정도 가열 할 때 가장 맛과 형상이 좋은 것을 확인하였으며, 가열시간이 기준시간 보다 짧은 경우에는 잼이 묽어지는 문제점이 있었으며, 기준시간보다 초과하게 되면 반대로 탄맛이 생기거나 잼이 지나치게 걸죽해지는 형상이 되는 것을 발견하였다. According to the experiment of the inventor of the present application, it was confirmed that the best taste and shape were good when heated for about 50 minutes after the injection of xylose sugar. When the heating time was shorter than the reference time, the jam became thin, It is found that the shape is such that the taste of the brine turns out or the jam becomes excessively wavy.
이와 같이 제조함으로써 본 발명의 바람직한 실시 예에 의하면 제철과일의 맛과 영양을 함께 제공할 수 있는 무를 주성분으로 함유하는 잼 및 그 제조방법을 제공할 수 있다. According to a preferred embodiment of the present invention, a jam containing radish as a main ingredient capable of simultaneously providing taste and nutrition of seasonal fruits and a process for producing the same can be provided.
또, 본 발명의 바람직한 실시 예에 의하면 제철과일의 맛과 영양을 함께 제공할 수 있는 무를 주성분으로 함유하는 잼 및 그 제조방법을 제공할 수 있다.According to a preferred embodiment of the present invention, it is possible to provide a jam containing radish as a main ingredient and a method for producing the same, which can provide both taste and nutrition of seasonal fruits.
본 발명은 상술한 바와 같이 그 일 실시 예를 들어 설명하였지만 해당분야에 통상의 지식을 가진 자라면 그 구성 및 방법을 참조하여 기술적인 사상이 동일한 범위내에서 다양한 수정 변형 및 부가가 가능할 것이다. While the present invention has been described with reference to the embodiment, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the scope of the present invention.

Claims (2)

  1. 무를 주성분으로 함유하는 잼에 있어서, In a jam containing a radish as a main component,
    50중량%∼68중량%의 제1재료인 갈은 무(grinded radish)와, 7중량%∼15중량%의 제2 재료인 레몬을 갈은 레몬즙(grinded lemon)과, 25중량%∼35중량%의 제3 재료인 제철과일을 갈아두고, Wherein the first material comprises 50% to 68% by weight of grinded radish and 7% to 15% by weight of the second material is selected from the group consisting of grinded lemon and 25% to 35% The seasonal fruit, which is the third material in weight percent,
    1) 상기 갈아 놓은 무에 레몬즙을 잘 섞어 진공상태에서 30분간 보관하고, 1) The lemon juice was well mixed with the ground radish and kept in a vacuum for 30 minutes,
    2) 상기 갈아 놓은 제철과일을 무 및 레몬즙과 섞어 혼합하고, 2) The above-ground seasoned fruit was mixed with radish and lemon juice,
    3) 상기 갈아 놓은 무와 레몬즙 및 제철과일의 혼합물에 자일로스 설탕을 1[kg] 첨가한 후 가열하여 50분간 조려서 만들되,3) 1 kg of xylose sugar was added to the ground mixture of the above-mentioned radish, lemon juice and seasonal fruit, and the mixture was heated and boiled for 50 minutes.
    상기 제철과일은 딸기 또는 살구 또는 귤 중의 어느 하나인 것을 특징으로 하는 무를 주성분으로 함유하는 잼. Wherein the seasonal fruit is strawberry or apricot or mandarin.
  2. 무를 주성분으로 함유하는 잼의 제조방법에 있어서, A method for producing a jam containing, as a main component,
    S10 : 무, 사과, 제철과일을 세척하여 절단하는 제1단계와; S10: a first step of washing and cutting off radishes, apples and seasonal fruits;
    S20 : 상기 절단된 무, 사과, 제철과일을 믹서로 가는 제2단계와; S20: a second step of passing the cut radish, apple, and seasonal fruits to a mixer;
    S30 : 상기 갈아 놓은 무 50중량%∼68중량%를 레몬즙 7중량%∼15중량%와 잘 섞어 혼합 재료를 만든 후, 25 내지 35분간 진공상태로 보관 유지하는 제3단계와; S30: a third step of mixing 50 wt% to 68 wt% of the ground wax with 7 wt% to 15 wt% of lemon juice to prepare a mixed material, and then keeping the mixture material in a vacuum state for 25 to 35 minutes;
    S40 : 상기 제3단계의 혼합 재료를 갈아 놓은 제철과일 25중량%∼35중량%와 잘 섞이도록 혼합하는 제4단계; 및 S40: a fourth step of blending the mixed material of the third step with 25 wt% to 35 wt% of seasonal fruit ground; And
    S50 : 제4단계의 혼합 재료에 자일로스 설탕을 섞어 45~55분간 가열하며 졸이는 제5단계;를 구비하여 잼을 제조하는 것을 특징으로 하는 무를 주성분으로 함유하는 잼의 제조방법. S50: The jam is prepared by mixing the xylose sugar with the mixed material in the fourth step and heating the mixture for 45 to 55 minutes to prepare a jam.
PCT/KR2018/001236 2017-09-14 2018-01-29 Jam containing radish as main ingredient, and preparation method therefor WO2019054584A1 (en)

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