KR101355872B1 - Manufacturing method of fruit jam using Fresh Fruit Taste - Google Patents
Manufacturing method of fruit jam using Fresh Fruit Taste Download PDFInfo
- Publication number
- KR101355872B1 KR101355872B1 KR1020120062542A KR20120062542A KR101355872B1 KR 101355872 B1 KR101355872 B1 KR 101355872B1 KR 1020120062542 A KR1020120062542 A KR 1020120062542A KR 20120062542 A KR20120062542 A KR 20120062542A KR 101355872 B1 KR101355872 B1 KR 101355872B1
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- South Korea
- Prior art keywords
- fruit
- weight
- pectinase
- strawberry
- parts
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- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
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- 235000020357 syrup Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
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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
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
본 발명은 식감이 향상된 과일쨈의 제조방법에 관한 것으로서 보다 상세하게는 과일의 표면에 펙티나아제(pectinase)를 도포한 후 숙성시키는 단계; 상기의 펙티나아제가 도포된 과일;과 젤라틴, 펙틴, 당류 및 전분을 포함하는 부재료; 및 정제수;를 혼합하고 가열처리 후 살균하고 냉각시키는 단계를 포함하도록 하여 종래의 과일을 재료로 하는 제조한 쨈에 비해 쨈의 주재료인 과일의 신선함과 조직감이 우수한 과일쨈의 제조방법 및 동 방법에 의해 제조한 과일쨈에 관한 것이다.
본 발명에서 FFT(Fresh Fruit Taste) 공법은 딸기를 포함하는 과일에 펙티나아제를 스프레이(spray) 및/또는 침지의 형식으로 도포하여 과일의 신선한 맛과 조직을 유지시키는 방법을 의미한다. 본 발명은 FFT 공법을 이용하여 과일쨈을 만들 경우 과일 자체의 신선함과 조직감을 느낄 수 있다.The present invention relates to a method for producing a fruity improved fruit 서 more specifically, after the step of applying a pectinase (pectinase) on the surface of the fruit and aging; Fruits to which the pectinase is applied; and subsidiary materials including gelatin, pectin, sugars and starch; And a purified water; and mixing and heating and sterilizing and cooling the same. The method according to the present invention provides a method of preparing fruit 우수한 having excellent freshness and texture of fruit, which is the main ingredient of fruit 쨈, compared to conventional fruits. It relates to the fruit 쨈 produced.
In the present invention, FFT (Fresh Fruit Taste) method means a method of spraying and / or dipping pectinase to a fruit including a strawberry to maintain a fresh taste and texture of the fruit. The present invention can feel the freshness and texture of the fruit itself when making the fruit 하여 using the FFT method.
Description
본 발명은 식감이 향상된 과일쨈의 제조방법에 관한 것으로서 보다 상세하게는 과일의 표면에 펙티나아제(pectinase)를 도포한 후 숙성시키는 단계; 상기의 펙티나아제가 도포된 과일;과 젤라틴, 펙틴, 당류 및 전분을 포함하는 부재료; 및 정제수;를 혼합하고 가열처리 후 살균하고 냉각시키는 단계를 포함하도록 하여 종래의 과일을 재료로 하는 제조한 쨈에 비해 쨈의 주재료인 과일의 신선함과 조직감이 우수한 과일쨈의 제조방법 및 동 방법에 의해 제조한 과일쨈에 관한 것이다.The present invention relates to a method for producing a fruity improved fruit 서 more specifically, after the step of applying a pectinase (pectinase) on the surface of the fruit and aging; Fruits to which the pectinase is applied; and subsidiary materials including gelatin, pectin, sugars and starch; And a purified water; and mixing and heating and sterilizing and cooling the same. The method according to the present invention provides a method of preparing fruit 우수한 having excellent freshness and texture of fruit, which is the main ingredient of fruit 쨈, compared to conventional fruits. It relates to the fruit 쨈 produced.
본 발명에서 FFT(Fresh Fruit Taste) 공법은 딸기를 포함하는 과일에 펙티나아제를 스프레이(spray) 및/또는 침지의 형식으로 도포하여 과일의 신선한 맛과 조직을 유지시키는 방법을 의미한다. 본 발명은 FFT 공법을 이용하여 과일쨈을 만들 경우 과일 자체의 신선함과 조직감을 느낄 수 있다.
In the present invention, FFT (Fresh Fruit Taste) method means a method of spraying and / or dipping pectinase to a fruit including a strawberry to maintain a fresh taste and texture of the fruit. The present invention can feel the freshness and texture of the fruit itself when making the fruit 하여 using the FFT method.
쨈(jam)은 쨈은 과일에 다량의 설탕을 넣고 끓여서 조린 점성이 강한 것으로 고농도의 당분이 미생물의 성장발육을 저지하여 장기간 보존이 가능한 식품의 일종으로, 쨈만을 단독으로 그냥 섭취하는 것 보다는 토스트(toast)나 롤(roll) 같은 빵에 버터와 함께 또는 단독으로 발라서 먹는다.Jam (jam) is a viscous viscous boiled by putting a large amount of sugar in boiled fruit and boiled it. High concentration of sugar prevents the growth and development of microorganisms and can be preserved for a long time. Eat bread, such as toast or roll, with butter or on its own.
쨈은 유럽의 추운 지역에서 귀한 과일을 보다 오랫동안 저장하기 위한 식품 저장방법의 하나였으나, 최근에는 하나의 식품으로 널리 사용되고 있다.Although it was one of the food storage methods for storing precious fruits for a longer time in cold regions of Europe, it has been widely used as a food recently.
일반적으로 쨈은 과일에 설탕과 같은 감미료를 첨가하고 졸여서 얻을 수 있는 것으로 보통의 과일에 비해 보존기간이 길어 저장성은 좋은 반면, 과일 특유의 식감이 없어지는 단점이 있다.In general, sweetened fruits can be obtained by adding sweeteners such as sugar and boiled. The shelf life is good compared to ordinary fruits, and the shelf life is good.
이러한 문제를 해결하기 위해 감미료를 첨가한 과일을 약한 불로 서서히 가열하여 과일 본래의 형태를 유지하도록 하고 있으나, 이러한 경우에도 가열에 의한 과일의 형태가 유지되기 어려운 문제가 있다.In order to solve this problem, the sweetened fruit is slowly heated on low heat to maintain the original shape of the fruit, but in this case, there is a problem that the shape of the fruit by heating is difficult to maintain.
이에 본 발명의 발명자는 과일을 재료로 하는 쨈을 제조시 과일의 형태를 최대한 유지하여 과일 특유의 식감을 유지할 수 있는 쨈을 제조하기 위해 연구하던 중 과일의 표면을 펙티나아제로 처리 후 숙성한 것으로 쨈을 제조하면, 과일의 표면에 펙티나아제를 처리하지 않은 과일을 이용하여 제조한 쨈에 비해 과일의 형태가 많이 유지되어 식감이 향상된 쨈을 얻을 수 있음을 알게되어 본 발명을 완성하게 되었다. Therefore, the inventor of the present invention, while preparing to make a fruit made of fruit material to maintain the shape of the fruit to maintain the texture of the fruit to the maximum, while studying the surface of the fruit with pectinase during the study When the 쨈 is prepared, the fruit was maintained in the form of 쨈 compared to the 제조 prepared using the fruit without the pectinase treatment on the surface of the fruit was found to obtain a 쨈 improved texture and completed the present invention .
한편 본 발명과 관련된 선행기술로서 다양한 선행기술이 있으며, 이러한 선행기술의 일예로서 한국공개특허 제2010-0011042호에 콩을 식초에 절인 후 분쇄한 뒤 올리고당을 첨가하여 쨈을 만드는 초 콩 올리고당 쨈의 제조방법에 있어서, 밀폐용기에 양조식초와 콩을 넣고 밀봉 보관하여 초 콩을 만드는 초 콩 제조단계; 상기 초 콩 제조단계에서 만들어진 초 콩을 체에 걸러 식초와 분리하는 분리단계; 상기 분리단계에서 걸러낸 초 콩을 곱게 분쇄하여 분말화하는 분쇄단계; 상기 분쇄된 초 콩 분말, 올리고당 및 응고제를 혼합하는 혼합단계; 상기 혼합물을 끓을 때까지 가열한 뒤 가하는 열량을 감소시켜 쨈이 될 때까지 졸이는 가열단계; 및 상기 제조된 쨈을 냉각시키는 냉각단계로 구성되는 것을 특징으로 하는 초 콩 올리고당 쨈 제조방법을 나타내고 있다.Meanwhile, there are various prior arts as related arts of the present invention, and as an example of the prior arts, Korean Soybean Patent Publication No. 2010-0011042 marinated in vinegar and pulverized, and then added to the oligosaccharide of soybean oligosaccharide 쨈 to make 쨈 In the manufacturing method, brewed vinegar and soybeans in an airtight container to make sealed soybeans so that the vinegar soybean manufacturing step; Separation step of separating the vinegar by sieving the vinegar soybean produced in the vinegar soybean manufacturing step; A pulverizing step of pulverizing finely pulverized candle beans filtered in the separation step; A mixing step of mixing the ground candle powder, oligosaccharide and coagulant; Heating the mixture until it is boiled and then heating to reduce the amount of heat applied until boiling; And it shows the ultra-bean oligosaccharide 쨈 manufacturing method, characterized in that consisting of a cooling step of cooling the prepared 상기.
또한 한국공개특허 제2010-0011042호에 대추 농축액을 제조하는 제1단계와; 펙틴과 말티톨 시럽을 혼합 농축하여 말티톨 농축액을 제조하는 제2단계와; 상기 제2단계를 통해 획득한 말티톨 농축액에 자일리톨, 사과산, 젖산칼슘, 포도엑기스 분말, 나한과, 비타민 및 대추 농축액을 혼합하거나, 상기 제2단계를 통해 획득한 말티톨 농축액에 자일리톨, 사과산, 젖산칼슘, 포도엑기스 분말, 나한과, 비타민, 대추 농축액 및 자몽종자추출물을 혼합하여 쨈 원료를 제조하는 제3단계와; 상기 제3단계에 의해 제조된 쨈 원료를 가열 농축하여 겔 상태의 원료를 제조하는 제4단계와; 상기 제4단계를 통해 제조된 겔 상태의 원료를 포장하는 제5단계를 포함하는 대추 쨈 제조 방법을 나타내고 있다.In addition, the first step of preparing a jujube concentrate in Korea Patent Publication No. 2010-0011042; A second step of preparing a maltitol concentrate by mixing and concentrating pectin and maltitol syrup; Xylitol, malic acid, calcium lactate, grape extract powder, Nahan fruit, vitamins and jujube concentrate are mixed with maltitol concentrate obtained through the second step, or xylitol, malic acid, calcium lactate and maltitol concentrate obtained through the second step. , A third step of preparing a raw material by mixing grape extract powder, Nahan, vitamins, jujube concentrate and grapefruit seed extract; A fourth step of heating and concentrating the raw material prepared by the third step to prepare a raw material in a gel state; It shows a jujube 쨈 manufacturing method comprising a fifth step of packaging the raw material of the gel state prepared by the fourth step.
그러나 본 발명과 상기 선행기술들은 발명의 기술적 특징이 서로 상이하여 발명의 구성이 서로 다른 발명이다.
However, the present invention and the prior arts are different from each other in the technical features of the invention, and thus the inventions have different configurations.
본 발명의 목적은 FFT 공법을 이용한 과일쨈의 제조방법을 제공하고자 한다.An object of the present invention is to provide a method for producing fruit chop using the FFT method.
본 발명의 다른 목적은 상기에서 언급한 방법에 의해 제조하여 신선함과 조직감이 우수한 과일쨈을 제공하고자 한다.
Another object of the present invention is to provide a fruit 우수한 excellent in freshness and texture by the above-mentioned method.
본 발명은 과일의 표면에 펙티나아제(pectinase)를 도포한 후 숙성시키는 단계; 상기의 펙티나아제가 도포된 과일;과 젤라틴, 펙틴, 당류 및 전분을 포함하는 부재료; 및 정제수;를 혼합하고 가열처리 후 살균하고 냉각시키는 단계를 포함하는 FFT 공법을 이용한 과일쨈의 제조방법을 제공할 수 있다.The present invention is the step of applying the pectinase (pectinase) on the surface of the fruit and then aging; Fruits to which the pectinase is applied; and subsidiary materials including gelatin, pectin, sugars and starch; And it can provide a method for producing a fruit chop using the FFT method comprising the step of mixing, heat treatment and sterilization and cooling after mixing.
본 발명은 상기에서 언급한 과일쨈의 제조방법에 의해 제조하여 신선함과 조직감이 우수한 과일쨈을 제공할 수 있다.
The present invention can be prepared by the above-mentioned method for producing fruit 쨈 can provide a fruit 우수한 excellent in freshness and texture.
본 발명에 의해 제조한 과일쨈은 과일의 형태가 최대한 유지되어 풍미가 자연스러우며 또한 과일의 형태 유지로 종래 과일쨈에 비해 신선함과 조직감이 우수한 과일쨈을 제공할 수 있다.
Fruit 쨈 prepared by the present invention can provide a fruit 우수한 excellent in freshness and texture compared to the conventional fruit 로 by maintaining the shape of the fruit is natural flavor and also maintain the shape of the fruit.
도 1은 본 발명의 실시예 1에서 제조한 딸기쨈을 나타낸 사진이다.
도 2는 본 발명의 비교예에서 제조한 딸기쨈을 나타낸 사진이다.1 is a photograph showing a strawberry 제조 prepared in Example 1 of the present invention.
Figure 2 is a photograph showing the strawberry 제조 prepared in the comparative example of the present invention.
본 발명은 식감이 향상된 과일쨈의 제조방법을 나타낸다.The present invention shows a method for producing a fruity improved texture.
본 발명은 과일의 표면에 펙티나아제(pectinase)를 도포한 후 숙성시키는 단계; 상기의 펙티나아제가 도포된 과일;과 젤라틴, 펙틴, 당류 및 전분을 포함하는 부재료; 및 정제수;를 혼합하고 가열처리 후 살균하고 냉각시키는 단계를 포함하는 FFT 공법을 이용한 과일쨈의 제조방법을 나타낸다.
The present invention is the step of applying the pectinase (pectinase) on the surface of the fruit and then aging; Fruits to which the pectinase is applied; and subsidiary materials including gelatin, pectin, sugars and starch; And a method of producing fruit chops using the FFT method, which comprises the steps of mixing, heating, sterilizing and cooling the mixture, followed by cooling.
상기에서 과일은 딸기, 포도, 감, 오렌지, 사과, 체리, 복숭아, 자두, 살구, 레몬, 자몽, 구스베리(gooseberry), 무화과, 바나나, 키위 중에서 선택된 어느 하나 이상을 사용할 수 있다.The fruit may be any one or more selected from strawberries, grapes, persimmons, oranges, apples, cherries, peaches, plums, apricots, lemons, grapefruits, gooseberry, figs, bananas, kiwi.
상기의 과일에서 과일은 과육만을 사용하는 것이 좋으며, 특히 씨(seed)가 있는 과일 예를 들면, 복숭아, 자두, 살구, 레몬 등의 과일은 씨를 제거한 후 과육만을 사용하는 것이 좋다.The fruit in the fruit is good to use only the flesh, in particular, the fruit (seed), for example, fruit, such as peach, plum, apricot, lemon, it is good to use only the flesh after removing the seed.
상기에서 과일이 큰 경우 크기가 1∼3cm(각각 가로, 세로 및 두께)가 되도록 절단한 것을 사용하는 것이 좋다. 과일의 크기가 1cm 미만이거나 또는 3cm를 초과하면 과일의 식감을 느끼기에 적당하지 않기 때문이다. If the fruit is large in the above it is good to use the cut to have a size of 1 to 3cm (respectively, vertically and thickly). If the size of the fruit is less than 1cm or more than 3cm is not suitable for the fruit texture.
한편, 딸기, 포도, 체리와 같이 크기가 작은 과일은 따로 과일을 절단할 필요없이 바로 사용할 수 있다.On the other hand, small fruits such as strawberries, grapes, cherries can be used immediately without the need to cut the fruit separately.
상기에서 과일은 껍질째 먹을 수 있는 것이라면 굳이 과일의 표면 예를 들면 과피를 제거하지 않고 과일쨈을 제조하는 것이 좋으며, 바나나와 같이 식용하지 않는 껍질, 꼭지 등의 불가식부위를 포함하는 과일의 경우 불가식부위를 제거한 과일을 사용하는 것이 좋다.
In the above, if the fruit can be eaten by peeling, it is better to prepare fruit 쨈 without removing the surface of the fruit, for example, the skin, and not in the case of a fruit containing an inedible part such as a peel, a stalk, which is not edible, such as a banana. Use fruit that has been removed from the food area.
상기에서 과일의 표면에 펙티나아제의 도포는 과일 100중량부에 대하여 펙티나아제 5∼15중량부를 과일의 표면에 분무하여 펙티나아제를 과일의 표면에 도포할 수 있다.In the above application of the pectinase to the surface of the fruit can be applied to the surface of the fruit by spraying 5 to 15 parts by weight of pectinase on the surface of the fruit with respect to 100 parts by weight of the fruit.
상기에서 과일의 표면에 펙티나아제의 도포는 과일을 펙티나아제 용액에 완전히 잠기도록 침지시킨 것을 사용할 수 있으며, 이때 과일은 20∼25℃ 온도의 펙티나아제 용액에 넣고 12∼24시간 동안 침지시킬 수 있다.
In the above application of the pectinase to the surface of the fruit can be used to immerse the fruit completely soaked in the pectinase solution, in which the fruit is placed in the pectinase solution of 20-25 ℃ temperature for 12 to 24 hours You can.
상기에서 펙티나아제를 과일의 표면에 도포 후 5∼15℃에서 6∼24시간 숙성시킬 수 있다.The pectinase may be aged at 5 to 15 ° C. for 6 to 24 hours after application to the surface of the fruit.
상기에서 펙티나아제를 과일의 표면에 도포 후 10℃에서 24시간 숙성시킬 수 있다.The pectinase may be aged at 10 ° C. for 24 hours after application to the surface of the fruit.
상기에서 펙티나아제는 펙틴에 작용하여 펙틴의 구조 중 메틸기(-CH3)를 탈락시켜 펙틴 결합시 펙틴 간에 강한 수소결합이 이우어지기 쉬운 구조로 만들어 펙틴의 결속을 약한 결합에서 강한 결합으로 전환시켜 주는 역할을 한다(하기 표 1의 펙티나아제 작용 참조).In the above, pectinase acts on pectin to drop the methyl group (-CH 3 ) in the structure of pectin to make a strong hydrogen bond between pectin when pectin is bonded to convert the binding of pectin from weak to strong bond (See pectinase action in Table 1 below).
상기에서 펙티나아제가 도포된 과일의 처리는 펙티나아제가 도포된 과일 100중량부에 대하여 부재료 50∼100중량부 및 정제수 50∼100중량부를 혼합하고 50∼65℃에서 30분∼1시간 동안 가열처리 후 80∼90℃에서 7∼15분 동안 살균하고 20∼45℃에서 30분∼2시간 동안 냉각시킬 수 있다.The treatment of the pectinase-coated fruit is mixed with 50-100 parts by weight of the subsidiary material and 50-100 parts by weight of purified water with respect to 100 parts by weight of the pectinase-coated fruit, and the mixture is heated at 50-65 ° C. for 30 minutes to 1 hour. After the heat treatment, sterilization may be performed at 80 to 90 ° C. for 7 to 15 minutes and cooled at 20 to 45 ° C. for 30 minutes to 2 hours.
상기에서 펙티나아제가 도포된 과일의 처리는 펙티나아제가 도포된 과일 100중량부에 대하여 부재료 80중량부 및 정제수 50중량부를 혼합하고 60℃에서 1시간 동안 가열처리 후 82℃에서 10분 동안 살균처리를 실시하고 25℃에서 1시간 동안 냉각시킬 수 있다.
The treatment of the pectinase-coated fruit is mixed with 80 parts by weight of the subsidiary material and 50 parts by weight of purified water with respect to 100 parts by weight of the pectinase-coated fruit and heat-treated at 60 ° C for 1 hour and then at 82 ° C for 10 minutes. Sterilization may be performed and cooled at 25 ° C. for 1 hour.
상기에서 부재료는 젤라틴 10∼20중량%, 펙틴 10∼20중량%, 당류 30∼70중량% 및 전분 10∼20중량%로 이루어진 것을 사용할 수 있다.In the above, the submaterial may be composed of 10 to 20% by weight of gelatin, 10 to 20% by weight of pectin, 30 to 70% by weight of sugar and 10 to 20% by weight of starch.
상기에서 부재료는 젤라틴 15중량%, 펙틴 15중량%, 당류 55중량% 및 전분 15중량%로 이루어진 것을 사용할 수 있다.In the above, the submaterial may be composed of 15% by weight gelatin, 15% by weight pectin, 55% by weight sugar and 15% by weight starch.
상기의 부재료 성분 중에서 당류는 설탕, 포도당, 과당, 엿류, 당시럽류, 덱스트린, 맥아당, 말토올리고당, 이소말토올리고당, 셀로올리고당, 프락토올리고당, 이눌로올리고당, 갈락토올리고당, 키토올리고당, 자일로올리고당, 수크랄로스(sucralose), 꿀(honey), 프로폴리스(propolis), 트레할로스(trehalos), 스테비오사이드(stevioside), 아스파탐(Aspartame), 라피노오스(raffinose), 솔비톨(sorbitol), 자일리톨(xylitol), 만니톨(mannitol), 만티톨(mantitol), 람니톨(rhamnitol), 이노시톨(Inositol), 에리스리톨(Erythritol), 파라티노스(paratinose), 쿠에르시톨(quercitol) 중에서 선택된 어느 하나 이상을 사용할 수 있다.Among the above components, sugars include sugar, glucose, fructose, malt, syrup, dextrin, maltose, malto oligosaccharide, isomaltoligosaccharide, cell oligosaccharide, fructooligosaccharide, inolo oligosaccharide, galactooligosaccharide, chito oligosaccharide and xyl oligosaccharide. , Sucralose, honey, propolis, trehalos, stevioside, aspartame, raffinose, sorbitol, xylitol, Any one or more selected from mannitol, mantitol, mantitol, rhamnitol, inositol, inositol, erythritol, paratinose and quercitol may be used.
상기의 부재료 성분 중에서 전분은 변성전분, 쌀전분, 밀전분, 옥수수전분, 감자전분, 고구마전분, 타피오카전분 중에서 선택된 어느 하나 이상을 사용할 수 있다.The starch may be any one or more selected from modified starch, rice starch, wheat starch, corn starch, potato starch, sweet potato starch and tapioca starch.
상기의 변성전분(food starch modified)은 산화전분(Oxidized Starch), 아세틸아디핀산이전분(Acetylated Distarch Adipate), 아세틸인산이전분(Acetylated Distarch Phosphate), 옥테닐석신산나트륨전분(Starch Sodium Octenyl Succinate), 인산이전분(Distarch Phosphate), 인산일전분(Monostarch Phosphate), 인산화인산이전분(Phosphated Distarch Phosphate), 아세트산전분(Starch Acetate), 하이드록시프로필인산이전분(Hydroxypropyl Distarch Phosphate) 및 하이드록시프로필전분(Hydroxypropyl Starch) 중에서 선택된 어느 하나 이상을 사용할 수 있다.
The modified starch (food starch modified) is Oxidized Starch (Oxidized Starch), Acetylated Distarch Adipate, Acetylated Distarch Phosphate, Starch Sodium Octenyl Succinate, Distarch Phosphate, Monostarch Phosphate, Phosphated Distarch Phosphate, Starch Acetate, Hydroxypropyl Distarch Phosphate, and Hydroxypropyl Starch (Hydroxypropyl Distarch Phosphate) Hydroxypropyl Starch) can be used any one or more selected.
본 발명의 식감이 향상된 과일쨈의 제조시 과일쨈의 기능성 및/또는 관능성 향상을 위한 기능성 성분을 추가로 더 첨가하는 단계를 포함한다.In addition to the addition of a functional ingredient for improving the functional and / or functional properties of the fruit 시 in the preparation of the fruit 향상된 improved texture of the present invention.
상기에서 기능성 성분은 펙티나아제가 도포된 과일과 부재료 및 정제수를 혼합하는 단계에서 추가로 더 첨가될 수 있다.The functional ingredient may be further added in the step of mixing the fruit and the subsidiary material and purified water to which the pectinase is applied.
상기에서 기능성 성분은 펙티나아제가 도포된 과일 100중량부에 대하여 5∼10중량부 첨가될 수 있다.The functional ingredient may be added 5 to 10 parts by weight based on 100 parts by weight of the fruit to which the pectinase is applied.
상기에서 기능성 성분은 금앵자(Rosa laevigata Michaux, 金櫻子)를 사용할 수 있다.As the functional ingredient in the above may be used a golden primrose (Rosa laevigata Michaux, 金櫻子).
상기에서 기능성 성분은 금앵자 분말 또는 금앵자 추출액의 형태로 사용할 수 있다.The functional ingredient in the above can be used in the form of golden primrose powder or golden primrose extract.
상기에서 기능성 성분은 금앵자를 입자크기가 50∼150메쉬(mesh)로 분쇄하여 얻은 금앵자 분말을 사용할 수 있다.As the functional component in the above, it is possible to use a gold primrose powder obtained by grinding a gold primrose into a particle size of 50 ~ 150 mesh (mesh).
상기에서 기능성 성분은 금앵자를 금앵자 중량 대비 5∼20배량의 정제수에 첨가하고 90∼120℃에서 최초 정제수 부피 대비 5∼50%, 바람직하게는 5∼30%가 되도록 추출한 다음 여과하여 얻은 금앵자 추출액을 사용할 수 있다.
The functional ingredient in the above is the golden primrose obtained by adding the golden primrose to purified water of 5 to 20 times the weight of the golden primrose and extracted at 90 to 120 ℃ to 5 to 50%, preferably 5 to 30% of the volume of the first purified water. Extracts can be used.
본 발명의 식감이 향상된 과일쨈의 제조방법에 대해 다양한 조건으로 실시한바, 본 발명의 목적을 달성하기 위해서는 상기에서 언급한 조건에 의해 식감이 향상된 과일쨈의 제조방법을 제공하는 것이 바람직하다.
Since the fruiting process of the present invention has been carried out under various conditions with respect to the method for producing an improved fruit texture, it is preferable to provide a method for producing fruit texture with improved texture by the above-mentioned conditions in order to achieve the object of the present invention.
본 발명은 상기에서 언급한 식감이 향상된 과일쨈의 제조방법에 의해 제조한 과일쨈을 포함한다.
The present invention includes a fruit 제조 prepared by the method for producing a fruit 향상된 improved above-mentioned texture.
이하 본 발명의 내용을 실시예 및 시험예를 통하여 구체적으로 설명한다. 그러나, 이들은 본 발명을 보다 상세하게 설명하기 위한 것으로 본 발명의 권리범위가 이들에 의해 한정되는 것은 아니다.
Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.
<실시예 1>≪ Example 1 >
딸기를 꼭지를 제거하고 수세한 후 딸기 표면의 물기를 제거하였다.The strawberry was removed from the nipple, washed with water, and then dried on the surface of the strawberry.
물기가 제거된 딸기의 표면을 펙티나아제를 스프레이로 분무하여 딸기의 표면을 펙티나아제로 도포한 후 10℃에서 24시간 동안 숙성시켰다. 이때 딸기 100중량부에 대하여 펙티나아제 10중량부를 스프레이로 분무하여 딸기의 표면에 펙티나아제를 도포하였다.The surface of the dried strawberry was sprayed with pectinase by spraying the surface of the strawberry with pectinase, and aged at 10 ° C. for 24 hours. At this time, 10 parts by weight of pectinase was sprayed with respect to 100 parts by weight of strawberries to apply pectinase to the surface of the strawberry.
상기의 표면에 펙티나아제가 도포된 딸기 100중량부에 대하여 부재료 80중량부 및 정제수 50중량부를 혼합하고 60℃에서 1시간 동안 가열처리 후 82℃에서 10분 동안 살균처리를 실시하고 25℃에서 1시간 동안 냉각시켜 딸기쨈을 제조하였다.80 parts by weight of the submaterial and 50 parts by weight of purified water were mixed with 100 parts by weight of the strawberry coated with pectinase on the surface, and heat treated at 60 ° C. for 1 hour, followed by sterilization at 82 ° C. for 10 minutes, and at 25 ° C. Strawberry 동안 was prepared by cooling for 1 hour.
상기에서 부재료는 젤라틴(gelatin) 15중량%, 펙틴(pectin) 15중량%, 당류 55중량% 및 전분 15중량%로 이루어진 것을 사용하였으며, 이때 당류는 설탕(sugar), 전분은 변성전분인 아세틸아디핀산이전분(acetylated distarch adipate)을 사용하였다.In the above, the submaterial is made of 15% by weight gelatin, 15% by weight pectin, 55% by weight sugar and 15% by weight starch, wherein sugar is sugar and starch is modified starch acetyladie. Acetylated distarch adipate was used.
상기에서 제조한 딸기쨈의 사진을 도 1에 나타내었으며, 통상의 딸기쨈에 비해 과육의 형태를 유지하고 있음을 알 수 있었다.
The photo of the strawberry 에서 prepared above is shown in FIG. 1, and it can be seen that the shape of the pulp is maintained in comparison with a normal strawberry 쨈.
<비교예><Comparative Example>
딸기를 꼭지를 제거하고 수세한 후 딸기 표면의 물기를 제거하였다.The strawberry was removed from the nipple, washed with water, and then dried on the surface of the strawberry.
물기가 제거된 딸기 100중량부에 대하여 설탕 80중량부, 정제수 50중량부를 혼합하고 60℃에서 1시간 동안 가열처리 후 82℃에서 10분 동안 살균처리를 실시하고 25℃에서 1시간 동안 냉각시켜 딸기쨈을 제조하였다.80 parts by weight of sugar and 50 parts by weight of purified water are mixed with 100 parts by weight of the dried strawberry, heat treated at 60 ° C. for 1 hour, sterilized at 82 ° C. for 10 minutes, and cooled at 25 ° C. for 1 hour. Was prepared.
상기에서 제조한 딸기쨈의 사진을 도 2에 나타내었으며, 통상의 딸기쨈과 같이 과육의 형태가 유지되지 못하고 있음을 알 수 있었다.
The photo of the strawberry 에서 prepared above is shown in FIG. 2, and it was found that the shape of the pulp was not maintained as in the usual strawberry 쨈.
<시험예 1> 과육 함량 실험<Test Example 1> The flesh content test
상기 실시예 1에서 제조한 딸기쨈과 비교예에서 제조한 딸기쨈을 5.6mm 체(sieve)에 3분간 정치한 뒤 각각의 딸기쨈 과육의 무게를 측정하고 이를 아래의 표 2에 나타내었다.The strawberry 쨈 prepared in Example 1 and the strawberry 에서 prepared in the comparative example were allowed to stand on a 5.6 mm sieve for 3 minutes, and then the weight of each strawberry 측정 pulp was measured and shown in Table 2 below.
*상기 표 2에서 실시예 1에서 제조한 딸기쨈은 비교에에서 제조한 딸기쨈에 비해 과육 함량이 많음을 알 수 있으며, 이는 본 발명의 실시예 1에서 제조한 딸기쨈이 비교예에서 제조한 종래의 딸기쨈에 비해 과육의 경도가 강하고 형태가 유지되고 있음을 나타낸다.
* Strawberry 쨈 prepared in Example 1 in Table 2 can be seen that the fruit content is higher than the strawberry 제조 produced in the comparison, which is the strawberry 제조 prepared in Example 1 of the present invention, the conventional strawberry 제조 prepared in the comparative example Compared to the hardness of the flesh is stronger and the shape is maintained.
<시험예 2> 관능검사Test Example 2 Sensory Test
상기 실시예 1에서 제조한 딸기쨈과 비교예에서 제조한 딸기쨈에 대한 관능검사를 실시하고 이의 아래의 표 3에 나타내었다.The sensory test was carried out for the strawberry 한 prepared in Example 1 and the strawberry 예 prepared in Comparative Example and are shown in Table 3 below.
상기에서 관능검사는 식품분야에서 3년 이상의 경력을 지닌 패널 30명(남여 각각 15명)을 대상으로 실시예 1에서 제조한 딸기쨈과 비교예에서 제조한 딸기쨈을 각각 10℃에서 3일간 보관한 것에 대하여 맛, 향미, 시각적 기호도, 조직감, 종합적 기호도 등의 항목에 대해 9점 척도법으로 실시하였다.In the above sensory evaluation, the strawberry 한 prepared in Example 1 and the strawberry 에서 prepared in Comparative Example were stored for 3 days at 30 ° C. for 30 panelists (15 men and women each) having more than 3 years of experience in the food field. The nine-point scale method was used for items such as taste, flavor, visual taste, texture, and overall taste.
기호도Visual
Likelihood
*상기 표 3에서 실시예 1에서 제조한 딸기쨈과 비교예에서 제조한 딸기쨈에 대한 관능검사 수치는 패널의 점수 총합을 패널수로 나눈 후 소수 둘째자리에서 반올림한 것으로서 수치가 높을수록 관능성이 우수함을 의미한다.
* The sensory test values for the strawberry 제조 prepared in Example 1 and the strawberry 에서 prepared in the comparative example in Table 3 are rounded at the second decimal place after dividing the total score of the panel by the number of panels, and the higher the value, the better the sensory performance. Means.
상기 표 3에서처럼 본 발명의 실시예 1에서 제조한 딸기쨈은 비교예에서 제조한 딸기쨈에 비해 전반적으로 관능검사 결과가 우수함을 알 수 있었으며, 특히 관능성 중에서 조직감에 대한 관능성이 우수함을 알 수 있었다.
Strawberry 제조 prepared in Example 1 of the present invention, as shown in Table 3, it was found that the overall sensory test results are superior to the strawberry 제조 prepared in the comparative example, and in particular, it was found that the sensory properties for the texture among the sensory .
<실시예 2><Example 2>
딸기 대신 꼭지를 제거한 체리를 사용하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 체리쨈을 제조하였다.
Cherry chek was prepared in the same manner as in Example 1, except that cherry was removed instead of the strawberry.
<실시예 3><Example 3>
딸기 대신 씨없는 포도를 사용하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 포도쨈을 제조하였다.
Grapes were prepared in the same manner as in Example 1, except that seedless grapes were used instead of strawberries.
<실시예 4><Example 4>
껍질과 씨를 제거한 사과를 가로 2cm, 세로 2cm, 두께 2cm가 되도록 절단하였다. The peeled and seeded apples were cut to 2 cm wide, 2 cm long and 2 cm thick.
사과의 표면을 펙티나아제를 스프레이로 분무하여 사과의 표면을 펙티나아제로 도포한 후 10℃에서 24시간 동안 숙성시켰다. 이때 사과 100중량부에 대하여 펙티나아제 15중량부를 스프레이로 분무하여 딸기의 표면에 펙티나아제를 도포하였다.The surface of the apple was sprayed with pectinase to apply the surface of the apple with pectinase and then aged at 10 ° C. for 24 hours. At this time, 15 parts by weight of pectinase was sprayed with respect to 100 parts by weight of apples to apply pectinase to the surface of the strawberry.
상기의 표면에 펙티나아제가 도포된 사과 100중량부에 대하여 부재료 80중량부 및 정제수 50중량부를 혼합하고 60℃에서 1시간 동안 가열처리 후 82℃에서 10분 동안 살균처리를 실시하고 25℃에서 1시간 동안 냉각시켜 사과쨈을 제조하였다.80 parts by weight of the submaterial and 50 parts by weight of purified water were mixed with 100 parts by weight of apples coated with pectinase on the surface, and heat-treated at 60 ° C. for 1 hour, followed by sterilization at 82 ° C. for 10 minutes, and at 25 ° C. Chilled apples were prepared by cooling for 1 hour.
상기에서 부재료는 젤라틴(gelatin) 15중량%, 펙틴(pectin) 15중량%, 당류 55중량% 및 전분 15중량%로 이루어진 것을 사용하였으며, 이때 당류는 설탕(sugar), 전분은 변성전분인 아세틸아디핀산이전분(acetylated distarch adipate)을 사용하였다.
In the above, the submaterial is made of 15% by weight gelatin, 15% by weight pectin, 55% by weight sugar and 15% by weight starch, wherein sugar is sugar and starch is modified starch acetyladie. Acetylated distarch adipate was used.
<실시예 5><Example 5>
사과 대신 씨를 제거하고 가로 2cm, 세로 2cm, 두께 2cm가 되도록 절단한 복숭아를 사용하는 것을 제외하고는 상기 실시예 4와 동일한 방법으로 복숭아쨈을 제조하였다.
Peaches were prepared in the same manner as in Example 4, except that seeds were removed and peach cut to have a width of 2 cm, a length of 2 cm, and a thickness of 2 cm.
<실시예 6><Example 6>
사과 대신 씨를 제거하고 가로 2cm, 세로 2cm, 두께 2cm가 되도록 절단한 자두를 사용하는 것을 제외하고는 상기 실시예 4와 동일한 방법으로 자두쨈을 제조하였다.
Plum was prepared in the same manner as in Example 4, except that the seeds were removed and the plums cut to have a width of 2 cm, a length of 2 cm, and a thickness of 2 cm.
<실시예 7>≪ Example 7 >
사과 대신 씨를 제거하고 가로 2cm, 세로 2cm, 두께 2cm가 되도록 절단한 살구를 사용하는 것을 제외하고는 상기 실시예 4와 동일한 방법으로 살구쨈을 제조하였다.
Apricot chops were prepared in the same manner as in Example 4, except that the apricots were removed to remove seeds and cut to 2 cm, 2 cm and 2 cm thickness.
<실시예 8>≪ Example 8 >
사과 대신 껍질을 제거한 오렌지를 사용하는 것을 제외하고는 상기 실시예 4와 동일한 방법으로 오렌지쨈을 제조하였다.
Orange 하는 was prepared in the same manner as in Example 4, except that the peeled orange was used instead of the apple.
<실시예 9-1>≪ Example 9-1 >
딸기를 꼭지를 제거하고 수세한 후 딸기 표면의 물기를 제거하였다.The strawberry was removed from the nipple, washed with water, and then dried on the surface of the strawberry.
물기가 제거된 딸기의 표면을 펙티나아제를 스프레이로 분무하여 딸기의 표면을 펙티나아제로 도포한 후 10℃에서 24시간 동안 숙성시켰다. 이때 딸기 100중량부에 대하여 펙티나아제 10중량부를 스프레이로 분무하여 딸기의 표면에 펙티나아제를 도포하였다.The surface of the dried strawberry was sprayed with pectinase by spraying the surface of the strawberry with pectinase, and aged at 10 ° C. for 24 hours. At this time, 10 parts by weight of pectinase was sprayed with respect to 100 parts by weight of strawberries to apply pectinase to the surface of the strawberry.
상기의 표면에 펙티나아제가 도포된 딸기 100중량부에 대하여 부재료 80중량부, 정제수 50중량부 및 금앵자 분말 7중량부를 혼합하고 60℃에서 1시간 동안 가열처리 후 82℃에서 10분 동안 살균처리를 실시하고 25℃에서 1시간 동안 냉각시켜 딸기쨈을 제조하였다.80 parts by weight of submaterial, 50 parts by weight of purified water, and 7 parts by weight of golden primrose powder were mixed with 100 parts by weight of strawberry coated with pectinase on the surface, and heat-treated at 60 ° C. for 1 hour and then sterilized at 82 ° C. for 10 minutes. Treatment was carried out and cooled at 25 ° C. for 1 hour to prepare strawberry chops.
상기에서 부재료는 젤라틴(gelatin) 15중량%, 펙틴(pectin) 15중량%, 당류 55중량% 및 전분 15중량%로 이루어진 것을 사용하였으며, 이때 당류는 설탕(sugar), 전분은 변성전분인 아세틸아디핀산이전분(acetylated distarch adipate)을 사용하였다.In the above, the submaterial is made of 15% by weight gelatin, 15% by weight pectin, 55% by weight sugar and 15% by weight starch, wherein sugar is sugar and starch is modified starch acetyladie. Acetylated distarch adipate was used.
상기에서 금앵자 분말은 금앵자를 입자크기가 100메쉬(mesh)로 분쇄하여 얻은 금앵자 분말을 사용하였다.
As the golden cherry powder, the golden cherry powder was obtained by crushing the golden cherry with a particle size of 100 mesh.
<실시예 9-2>≪ Example 9-2 >
딸기를 꼭지를 제거하고 수세한 후 딸기 표면의 물기를 제거하였다.The strawberry was removed from the nipple, washed with water, and then dried on the surface of the strawberry.
물기가 제거된 딸기의 표면을 펙티나아제를 스프레이로 분무하여 딸기의 표면을 펙티나아제로 도포한 후 10℃에서 24시간 동안 숙성시켰다. 이때 딸기 100중량부에 대하여 펙티나아제 10중량부를 스프레이로 분무하여 딸기의 표면에 펙티나아제를 도포하였다.The surface of the dried strawberry was sprayed with pectinase by spraying the surface of the strawberry with pectinase, and aged at 10 ° C. for 24 hours. At this time, 10 parts by weight of pectinase was sprayed with respect to 100 parts by weight of strawberries to apply pectinase to the surface of the strawberry.
상기의 표면에 펙티나아제가 도포된 딸기 100중량부에 대하여 부재료 80중량부, 정제수 50중량부 및 금앵자 추출액 10중량부를 혼합하고 60℃에서 1시간 동안 가열처리 후 82℃에서 10분 동안 살균처리를 실시하고 25℃에서 1시간 동안 냉각시켜 딸기쨈을 제조하였다.80 parts by weight of submaterial, 50 parts by weight of purified water, and 10 parts by weight of golden primrose extract were mixed with 100 parts by weight of strawberry coated with pectinase on the surface, and heat-treated at 60 ° C. for 1 hour and then sterilized at 82 ° C. for 10 minutes. Treatment was carried out and cooled at 25 ° C. for 1 hour to prepare strawberry chops.
상기에서 부재료는 젤라틴(gelatin) 15중량%, 펙틴(pectin) 15중량%, 당류 55중량% 및 전분 15중량%로 이루어진 것을 사용하였으며, 이때 당류는 설탕(sugar), 전분은 변성전분인 아세틸아디핀산이전분(acetylated distarch adipate)을 사용하였다.In the above, the submaterial is made of 15% by weight gelatin, 15% by weight pectin, 55% by weight sugar and 15% by weight starch, wherein sugar is sugar and starch is modified starch acetyladie. Acetylated distarch adipate was used.
상기에서 금앵자 추출액은 금앵자를 금앵자 중량 대비 10배량의 정제수에 첨가하고 110℃에서 최초 정제수 부피 대비 25%가 되도록 추출한 다음 여과지로 여과하여 얻은 금앵자 추출액을 사용하였다.
In the above method, the extract was added to the purified water of 10 times the weight of the Golden Primrose and extracted to be 25% of the volume of the first purified water at 110 ℃ and then used the golden Primrose extract obtained by filtration with filter paper.
<실시예 10-1><Example 10-1>
딸기 대신 꼭지를 제거한 체리를 사용하는 것을 제외하고는 상기 실시예 9-1과 동일한 방법으로 체리쨈을 제조하였다.
Cherry chek was prepared in the same manner as in Example 9-1, except that the cherry was removed instead of the strawberry.
<실시예 10-2><Example 10-2>
딸기 대신 꼭지를 제거한 체리를 사용하는 것을 제외하고는 상기 실시예 9-2와 동일한 방법으로 체리쨈을 제조하였다.
Cherry chek was prepared in the same manner as in Example 9-2, except that the cherry was removed instead of the strawberry.
<실시예 11-1>≪ Example 11-1 >
딸기 대신 씨없는 포도를 사용하는 것을 제외하고는 상기 실시예 9-1과 동일한 방법으로 포도쨈을 제조하였다.
Grapes were prepared in the same manner as in Example 9-1, except that seedless grapes were used instead of strawberries.
<실시예 11-2>≪ Example 11-2 >
딸기 대신 씨없는 포도를 사용하는 것을 제외하고는 상기 실시예 9-2와 동일한 방법으로 포도쨈을 제조하였다.
Grapes were prepared in the same manner as in Example 9-2, except that seedless grapes were used instead of strawberries.
<실시예 12-1>≪ Example 12-1 >
껍질과 씨를 제거한 사과를 가로 2cm, 세로 2cm, 두께 2cm가 되도록 절단하였다. The peeled and seeded apples were cut to 2 cm wide, 2 cm long and 2 cm thick.
사과의 표면을 펙티나아제를 스프레이로 분무하여 사과의 표면을 펙티나아제로 도포한 후 10℃에서 24시간 동안 숙성시켰다. 이때 사과 100중량부에 대하여 펙티나아제 15중량부를 스프레이로 분무하여 딸기의 표면에 펙티나아제를 도포하였다.The surface of the apple was sprayed with pectinase to apply the surface of the apple with pectinase and then aged at 10 ° C. for 24 hours. At this time, 15 parts by weight of pectinase was sprayed with respect to 100 parts by weight of apples to apply pectinase to the surface of the strawberry.
상기의 표면에 펙티나아제가 도포된 사과 100중량부에 대하여 부재료 80중량부, 정제수 50중량부 및 금앵자 분말 8중량부를 혼합하고 60℃에서 1시간 동안 가열처리 후 82℃에서 10분 동안 살균처리를 실시하고 25℃에서 1시간 동안 냉각시켜 사과쨈을 제조하였다.80 parts by weight of submaterial, 50 parts by weight of purified water, and 8 parts by weight of golden primrose powder were mixed with 100 parts by weight of apples coated with pectinase on the surface, and heat-treated at 60 ° C. for 1 hour and then sterilized at 82 ° C. for 10 minutes. Treated and cooled for 1 hour at 25 ℃ to prepare an apple chops.
상기에서 부재료는 젤라틴(gelatin) 15중량%, 펙틴(pectin) 15중량%, 당류 55중량% 및 전분 15중량%로 이루어진 것을 사용하였으며, 이때 당류는 설탕(sugar), 전분은 변성전분인 아세틸아디핀산이전분(acetylated distarch adipate)을 사용하였다.In the above, the submaterial is made of 15% by weight gelatin, 15% by weight pectin, 55% by weight sugar and 15% by weight starch, wherein sugar is sugar and starch is modified starch acetyladie. Acetylated distarch adipate was used.
상기에서 금앵자 분말은 금앵자를 입자크기가 100메쉬(mesh)로 분쇄하여 얻은 금앵자 분말을 사용하였다.
As the golden cherry powder, the golden cherry powder was obtained by crushing the golden cherry with a particle size of 100 mesh.
<실시예 12-2><Example 12-2>
껍질과 씨를 제거한 사과를 가로 2cm, 세로 2cm, 두께 2cm가 되도록 절단하였다. The peeled and seeded apples were cut to 2 cm wide, 2 cm long and 2 cm thick.
사과의 표면을 펙티나아제를 스프레이로 분무하여 사과의 표면을 펙티나아제로 도포한 후 10℃에서 24시간 동안 숙성시켰다. 이때 사과 100중량부에 대하여 펙티나아제 15중량부를 스프레이로 분무하여 딸기의 표면에 펙티나아제를 도포하였다.The surface of the apple was sprayed with pectinase to apply the surface of the apple with pectinase and then aged at 10 ° C. for 24 hours. At this time, 15 parts by weight of pectinase was sprayed with respect to 100 parts by weight of apples to apply pectinase to the surface of the strawberry.
상기의 표면에 펙티나아제가 도포된 사과 100중량부에 대하여 부재료 80중량부, 정제수 50중량부 및 금앵자 추출액 10중량부를 혼합하고 60℃에서 1시간 동안 가열처리 후 82℃에서 10분 동안 살균처리를 실시하고 25℃에서 1시간 동안 냉각시켜 사과쨈을 제조하였다.80 parts by weight of submaterial, 50 parts by weight of purified water, and 10 parts by weight of golden primrose extract were mixed with 100 parts by weight of apples coated with pectinase on the surface, and heat-treated at 60 ° C. for 1 hour and then sterilized at 82 ° C. for 10 minutes. Treated and cooled for 1 hour at 25 ℃ to prepare an apple chops.
상기에서 부재료는 젤라틴(gelatin) 15중량%, 펙틴(pectin) 15중량%, 당류 55중량% 및 전분 15중량%로 이루어진 것을 사용하였으며, 이때 당류는 설탕(sugar), 전분은 변성전분인 아세틸아디핀산이전분(acetylated distarch adipate)을 사용하였다.In the above, the submaterial is made of 15% by weight gelatin, 15% by weight pectin, 55% by weight sugar and 15% by weight starch, wherein sugar is sugar and starch is modified starch acetyladie. Acetylated distarch adipate was used.
상기에서 금앵자 추출액은 금앵자를 금앵자 중량 대비 10배량의 정제수에 첨가하고 110℃에서 최초 정제수 부피 대비 25%가 되도록 추출한 다음 여과지로 여과하여 얻은 금앵자 추출액을 사용하였다.
In the above method, the extract was added to the purified water of 10 times the weight of the Golden Primrose and extracted to be 25% of the volume of the first purified water at 110 ℃ and then used the golden Primrose extract obtained by filtration with filter paper.
<실시예 13-1><Example 13-1>
사과 대신 씨를 제거하고 가로 2cm, 세로 2cm, 두께 2cm가 되도록 절단한 복숭아를 사용하는 것을 제외하고는 상기 실시예 12-1과 동일한 방법으로 복숭아쨈을 제조하였다.
Peaches were prepared in the same manner as in Example 12-1, except that the seeds were removed and the peaches were cut to have a width of 2 cm, a length of 2 cm, and a thickness of 2 cm.
<실시예 13-2><Example 13-2>
사과 대신 씨를 제거하고 가로 2cm, 세로 2cm, 두께 2cm가 되도록 절단한 복숭아를 사용하는 것을 제외하고는 상기 실시예 12-2와동일한 방법으로 복숭아쨈을 제조하였다.
Peaches were prepared in the same manner as in Example 12-2, except that the seeds were removed and the peaches were cut to have a width of 2 cm, a length of 2 cm, and a thickness of 2 cm.
<실시예 14-1><Example 14-1>
사과 대신 씨를 제거하고 가로 2cm, 세로 2cm, 두께 2cm가 되도록 절단한 자두를 사용하는 것을 제외하고는 상기 실시예 12-1과 동일한 방법으로 자두쨈을 제조하였다.
Plum was prepared in the same manner as in Example 12-1, except that seeds were removed and plums were cut to have a width of 2 cm, a length of 2 cm, and a thickness of 2 cm.
<실시예 14-2><Example 14-2>
사과 대신 씨를 제거하고 가로 2cm, 세로 2cm, 두께 2cm가 되도록 절단한 자두를 사용하는 것을 제외하고는 상기 실시예 12-2와 동일한 방법으로 자두쨈을 제조하였다.
Plum was prepared in the same manner as in Example 12-2, except that seeds were removed and plums were cut to have a width of 2 cm, a length of 2 cm, and a thickness of 2 cm.
<실시예 15-1><Example 15-1>
사과 대신 씨를 제거하고 가로 2cm, 세로 2cm, 두께 2cm가 되도록 절단한 살구를 사용하는 것을 제외하고는 상기 실시예 12-1과 동일한 방법으로 살구쨈을 제조하였다.
Apricot chops were prepared in the same manner as in Example 12-1, except that the apricots were removed to remove seeds and cut to 2 cm, 2 cm and 2 cm thickness.
<실시예 15-2><Example 15-2>
사과 대신 씨를 제거하고 가로 2cm, 세로 2cm, 두께 2cm가 되도록 절단한 살구를 사용하는 것을 제외하고는 상기 실시예 12-2와 동일한 방법으로 살구쨈을 제조하였다.
Apricot chops were prepared in the same manner as in Example 12-2, except that the seeds were removed and the apricots cut to have a width of 2 cm, a length of 2 cm, and a thickness of 2 cm.
<실시예 16-1><Example 16-1>
사과 대신 껍질을 제거한 오렌지를 사용하는 것을 제외하고는 상기 실시예 12-1과 동일한 방법으로 오렌지쨈을 제조하였다.
Orange 쨈 was prepared in the same manner as in Example 12-1, except that the peeled orange was used instead of the apple.
<실시예 16-2><Example 16-2>
사과 대신 껍질을 제거한 오렌지를 사용하는 것을 제외하고는 상기 실시예 12-2와 동일한 방법으로 오렌지쨈을 제조하였다.
Orange 쨈 was prepared in the same manner as in Example 12-2, except that the peeled orange was used instead of the apple.
<실시예 17-1><Example 17-1>
딸기를 꼭지를 제거하고 수세한 후 딸기 표면의 물기를 제거하였다.The strawberry was removed from the nipple, washed with water, and then dried on the surface of the strawberry.
물기가 제거된 딸기를 25℃ 온도의 펙티나아제 용액에 넣고 24시간 동안 침지시켜 딸기의 표면을 펙티나아제로 도포한 후 10℃에서 24시간 동안 숙성시켰다. The dried strawberries were placed in a pectinase solution at a temperature of 25 ° C. and immersed for 24 hours to apply the surface of the strawberry with pectinase, and then aged at 10 ° C. for 24 hours.
상기의 표면에 펙티나아제가 도포된 딸기 100중량부에 대하여 부재료 85중량부 및 정제수 50중량부를 혼합하고 60℃에서 1시간 동안 가열처리 후 82℃에서 10분 동안 살균처리를 실시하고 25℃에서 1시간 동안 냉각시켜 딸기쨈을 제조하였다.85 parts by weight of the submaterial and 50 parts by weight of purified water were mixed with 100 parts by weight of strawberry coated with pectinase on the surface, and heat-treated at 60 ° C. for 1 hour, followed by sterilization at 82 ° C. for 10 minutes, and at 25 ° C. Strawberry 동안 was prepared by cooling for 1 hour.
상기에서 부재료는 젤라틴(gelatin) 15중량%, 펙틴(pectin) 15중량%, 당류 55중량% 및 전분 15중량%로 이루어진 것을 사용하였으며, 이때 당류는 설탕(sugar), 전분은 변성전분인 아세틸아디핀산이전분(acetylated distarch adipate)을 사용하였다.
In the above, the submaterial is made of 15% by weight gelatin, 15% by weight pectin, 55% by weight sugar and 15% by weight starch, wherein sugar is sugar and starch is modified starch acetyladie. Acetylated distarch adipate was used.
<실시예 17-2><Example 17-2>
딸기를 꼭지를 제거하고 수세한 후 딸기 표면의 물기를 제거하였다.The strawberry was removed from the nipple, washed with water, and then dried on the surface of the strawberry.
물기가 제거된 딸기를 25℃ 온도의 펙티나아제 용액에 넣고 24시간 동안 침지시켜 딸기의 표면을 펙티나아제로 도포한 후 10℃에서 24시간 동안 숙성시켰다. The dried strawberries were placed in a pectinase solution at a temperature of 25 ° C. and immersed for 24 hours to apply the surface of the strawberry with pectinase, and then aged at 10 ° C. for 24 hours.
상기의 표면에 펙티나아제가 도포된 딸기 100중량부에 대하여 부재료 85중량부, 정제수 50중량부 및 금앵자 분말 8중량부를 혼합하고 60℃에서 1시간 동안 가열처리 후 82℃에서 10분 동안 살균처리를 실시하고 25℃에서 1시간 동안 냉각시켜 딸기쨈을 제조하였다.85 parts by weight of the submaterial, 50 parts by weight of purified water, and 8 parts by weight of golden gingko powder were mixed with 100 parts by weight of strawberry coated with pectinase on the surface, and heat-treated at 60 ° C. for 1 hour and then sterilized at 82 ° C. for 10 minutes. Treatment was carried out and cooled at 25 ° C. for 1 hour to prepare strawberry chops.
상기에서 부재료는 젤라틴(gelatin) 15중량%, 펙틴(pectin) 15중량%, 당류 55중량% 및 전분 15중량%로 이루어진 것을 사용하였으며, 이때 당류는 설탕(sugar), 전분은 변성전분인 아세틸아디핀산이전분(acetylated distarch adipate)을 사용하였다.In the above, the submaterial is made of 15% by weight gelatin, 15% by weight pectin, 55% by weight sugar and 15% by weight starch, wherein sugar is sugar and starch is modified starch acetyladie. Acetylated distarch adipate was used.
상기에서 금앵자 분말은 금앵자를 입자크기가 100메쉬(mesh)로 분쇄하여 얻은 금앵자 분말을 사용하였다.
As the golden cherry powder, the golden cherry powder was obtained by crushing the golden cherry with a particle size of 100 mesh.
<실시예 17-3><Example 17-3>
금액자 분말 대신 금앵자 추출액을 사용하는 것을 제외하고는 상기 실시예 17-2와 동일한 방법을 이용하여 딸기쨈을 제조하였다.Strawberry 쨈 was prepared in the same manner as in Example 17-2, except for using the Golden Primrose Extract instead of the Alumni powder.
상기에서 금앵자 추출액은 금앵자를 금앵자 중량 대비 10배량의 정제수에 첨가하고 110℃에서 최초 정제수 부피 대비 25%가 되도록 추출한 다음 여과지로 여과하여 얻은 금앵자 추출액을 사용하였다.
In the above method, the extract was added to the purified water of 10 times the weight of the Golden Primrose and extracted to be 25% of the volume of the first purified water at 110 ℃ and then used the golden Primrose extract obtained by filtration with filter paper.
상술한 바와 같이, 본 발명의 바람직한 실시예 및 시험예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention as defined by the following claims. It will be understood that the invention may be modified and varied without departing from the scope of the invention.
본 발명에 의해 제조한 과일쨈은 과일의 형태가 최대한 유지되어 풍미가 자연스러우며 또한 과일의 형태 유지로 종래 과일쨈에 비해 신선함과 조직감이 향상된 과일쨈을 제공함에 따라 쨈의 소비를 촉진시킬 수 있어 쨈 관련 식품산업에 대한 산업상 이용가능성이 있다. Fruit 한 produced by the present invention is to maintain the shape of the fruit to the natural flavor and also to maintain the shape of the fruit compared to the conventional fruit 쨈 provides a fruit 향상된 improved and improved texture 향상된 can promote the consumption of 쨈 associated foods There is industrial applicability to the industry.
Claims (6)
상기의 펙티나아제가 도포된 과일;과 젤라틴, 펙틴, 당류 및 전분을 포함하는 부재료; 및 정제수;를 혼합하고 가열처리 후 살균하고 냉각시키는 단계를 포함하는 것을 특징으로 하는 과일쨈의 제조방법.Applying the pectinase to the surface of the fruit and then aging;
Fruits to which the pectinase is applied; and subsidiary materials including gelatin, pectin, sugars and starch; And purified water; sterilizing and cooling the mixture after heat treatment.
과일은 딸기, 포도, 감, 오렌지, 사과, 체리, 복숭아, 자두, 살구, 레몬, 자몽, 구스베리(gooseberry), 무화과, 바나나, 키위 중에서 선택된 어느 하나인 것을 특징으로 하는 과일쨈의 제조방법.The method of claim 1,
Fruit is a strawberry, grape, persimmon, orange, apple, cherry, peach, plum, apricot, lemon, grapefruit, gooseberry (gooseberry), fig, banana, kiwi production method characterized in that any one selected from.
숙성은 5∼15℃에서 6∼24시간 동안 실시하는 것을 특징으로 하는 과일쨈의 제조방법.The method of claim 1,
Ripening method at 5 to 15 ℃ for 6 to 24 hours, characterized in that the production method of fruit.
상기의 펙티나아제가 도포된 과일 100중량부에 대하여 부재료 50∼100중량부 및 정제수 50∼100중량부를 혼합하고 50∼65℃에서 30분∼1시간 동안 가열처리 후 80∼90℃에서 7∼15분 동안 살균하고 20∼45℃에서 30분∼2시간 동안 냉각시키는 것을 특징으로 하는 과일쨈의 제조방법.The method of claim 1,
50-100 parts by weight of the submaterial and 50-100 parts by weight of purified water are mixed with 100 parts by weight of the fruit coated with the pectinase, and then heated at 50-65 ° C. for 30 minutes to 1 hour, and then 7 to 80 ° C. at 90 ° C. Sterilizing for 15 minutes and cooled at 20 to 45 ℃ for 30 minutes to 2 hours.
부재료는 젤라틴 10∼20중량%, 펙틴 10∼20중량%, 당류 30∼70중량% 및 전분 10∼20중량%로 이루어진 것 임을 특징으로 하는 과일쨈의 제조방법.The method of claim 1,
The subsidiary material is gelatin 10 to 20% by weight, pectin 10 to 20% by weight, sugar 30 to 70% by weight and starch 10 to 20% by weight of the production method of fruit chopped.
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CN108936488A (en) * | 2017-05-27 | 2018-12-07 | 井利萍 | A kind of mixed jam |
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