KR20160121154A - Chia Seed Jam And Making Method Using The Same - Google Patents
Chia Seed Jam And Making Method Using The Same Download PDFInfo
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- KR20160121154A KR20160121154A KR1020150050753A KR20150050753A KR20160121154A KR 20160121154 A KR20160121154 A KR 20160121154A KR 1020150050753 A KR1020150050753 A KR 1020150050753A KR 20150050753 A KR20150050753 A KR 20150050753A KR 20160121154 A KR20160121154 A KR 20160121154A
- Authority
- KR
- South Korea
- Prior art keywords
- jam
- pulp
- tooth
- weight
- mango
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 48
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 22
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 22
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 22
- 239000001814 pectin Substances 0.000 claims abstract description 21
- 235000010987 pectin Nutrition 0.000 claims abstract description 21
- 229920001277 pectin Polymers 0.000 claims abstract description 21
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 16
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- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
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Classifications
-
- 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
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/032—Citric acid
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5072—Pectine, pectinate
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
Landscapes
- 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)
Abstract
A method for manufacturing a tooth-healed jam is provided. The provided chicced jam includes flesh of Puree or Dice state, saccharide, citric acid and pectin, wherein the flesh of the fruit is one of mango, blueberry and kiwi, Includes Chia Seed. The method of manufacturing a toothpaste jam is characterized in that, in the mixing and concentration process, a seeded state of Chia Seed is added and the water discharged from the pulp is absorbed by the toothpaste.
Description
The present invention relates to a jam and a method of manufacturing the jam. More particularly, the present invention relates to a jam and a method of manufacturing the jam. More particularly, the present invention relates to a jam, And a method for producing the same.
As you know, Chia Seed (Salvia hispanica) is a seed part of a 1-year-old subtropical plant, a type of Sarubia that belongs to early tea and mint. The origin of the toothache is widely distributed in Mexico from the west of Mexico to northern Guatemala, and is being mass-grown in Argentina and Bolivia. These types of diets contain protein, essential amino acids, dietary fiber, omega-3 fatty acids, vitamins, minerals, and various nutrients. When they come into contact with moisture, they absorb moisture and swell up.
However, despite the excellent effect of the above-mentioned tooth-like seeds, the reason for not being able to be made into a beverage outside the country is that when a solvent such as water is added to the tooth-sheath, the swelling is caused by the water-soluble fibrous material surrounding the outer surface of the tooth- This is because the seeds are clogged together and the beverage processing is impossible. In addition, in the beverage manufacturing process, the toothpaste must be uniformly injected and distributed in the container, and it is difficult to inject the beverage because of the high viscosity. In addition, for commercialization, it is necessary to uniformly load and uniformly distribute the contents of the chiocides, and it is impossible to manufacture beverage products without supporting the technique of stabilizing the liquid formulations.
Due to the above-mentioned unsolved problem, conventional products using a tooth-sheath have been developed in the form of dietary cookies or cereals, which are distributed as seeds themselves or in which finely pulverized powder is added to cookies or cereals. As a related patent, there is Korean Patent Publication No. 10-2009-0019964 (entitled "Anti-obesity composition including tooth seeds"), which relates to a composition for improving or preventing obesity including a tooth-sheath, To relieve the hunger feeling, weight loss and body fat reduction effect is excellent. However, in the case of the above patent, milk powder is used, and the formulations of foods are limited such as powder, cookie, or bar.
On the other hand, various jams are processed products of typical osmotic processes made of fruit or vegetables containing pectin and acid. When sugars are added to juice or pulp and concentrated, pectin, acid, and sugar form a gel to form a jelly- It can be defined as product used. These jams are made by concentrating the sugar into the pulp and concentrating it to the proper concentration. The jam where the pulp itself is dispersed, the jam which is cloudy, the sugar which is concentrated by the juice, and the jelly which can make a transparent and uniform shape, the jelly, the jelly, And marmalade made by putting.
As the recent pattern of eating habits has been westernized,
Consumption is gradually increasing, and the consumption of jam that is eaten on bread by symbolic and nutritional formula is also increasing at the same time, and its kind is also diversified. As described above, the jam is produced by using fruits such as fruits such as strawberries, grapes, apples and peaches, and sometimes sugar such as carrots, peppers, figs and pineapples, sugars such as sugar, starch syrups, glucose and fructose, citric acid and pectin And then concentrating it. However, the saccharide plays an important function such as preservation of jam, formation of gel and imparting sweetness. However, sugar has a side effect that causes obesity, diabetes, etc., It is becoming an important factor in determining the preferences of modern people.
In addition, the jam is a processed food of the osmotic pressure process as described above. When the moisture contained in the pulp is not sufficiently discharged due to the osmotic pressure phenomenon, the moisture is continuously discharged from the pulp when the jam is stored for a long time, There is a problem that it may be corrupted due to contact with air.
Therefore, in the past, despite the excellent effect of the toothpaste, the toothpaste powder is used due to the inconvenience of eating, and it is a reality that the formulation of the food including the toothpaste is limited as powder, cookie, or bar. In addition, although the consumption of jam is gradually increasing, there is a problem that the consumption is not promoted due to the concern of obesity and the storage stability is lowered when the osmotic pressure process is not performed sufficiently.
Accordingly, the present invention was conceived to solve the problems of jams that are not easy to eat,
The object of the present invention is to provide a jam containing a tooth as its original shape and a method of manufacturing the jam so that the user can easily and easily take the tooth paste.
Another problem to be solved by the present invention is to provide a method for preparing a dietary food for use as a diet food by making it possible to obtain a fullness feeling even when a small amount of jam is consumed by taking advantage of the characteristics of a swollen upsurge absorbing moisture, Method.
Another problem to be solved by the present invention is to provide a method and a method for manufacturing a tooth jar which can improve the quality and preservability of jam by allowing the tooth surface to absorb moisture discharged from the flesh by osmotic action.
As a concrete means of the present invention for solving the above-mentioned problems,
In the jam containing the pulp in the Puree or Dice state, the saccharide, the citric acid and the pectin,
Wherein the pulp comprises a tooth of a seed state, wherein the pulp of any one of mangos, blueberries, and kiwi is applied, and a seeded toothpaste is included.
In a preferred embodiment, the tooth may be added in an amount of 5 to 10% by weight based on the total weight of the jam.
In a preferred embodiment, the mixing ratio of the pulp to the weight of the tooth-sheath is 10 to 25: 1.
Meanwhile, the above-described method for producing a tooth-
A process for producing a jam prepared by mixing and concentrating flesh in a Puree or Dice state, a saccharide, citric acid and pectin,
In the mixing and concentrating process, a seed-state tooth-sheath is added and the water discharged from the pulp is absorbed by the tooth-paste.
As described above, according to the present invention, it is possible to easily and conveniently take the tooth paste with the jam by including the original tooth paste in the jam using mango, blueberry and kiwifruit. In addition, when it meets with moisture, it can be used as a diet food because it can obtain a feeling of fullness even when a small amount of jam is ingested by utilizing the characteristic of a swollen thyroid by absorbing moisture. By using osmotic action, The effect of improving the properties and preservability of the jam can be obtained by absorbing it.
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
<Chiashid Jam>
The toothache jam contains flesh, saccharides, citric acid and pectin, and is further formulated with a toothpaste.
The pulp may be any one of mango, blueberry, and kiwifruit.
The mango is known to be rich in vitamins A, C, and D, and its flesh is yellow to orange, juicy, and has a unique and aromatic flavor. There are more than 600 kinds of cultivated varieties (hereinafter, simply referred to as varietal varieties) in the mango fruit, each having its own characteristics. For example, a tasty, productive kitset and a slightly tasty, but well-preserved Tomiakins are the main varieties, but other major varieties in Japan and Taiwan also have a good flavor of Irwin. Kent, the most common middle-and-late varieties in India, including Alfonso, Green (California), Jill, Kinkow, Aikou, Manila, Hayden, Wooden Tokumai, Magdalena River ). The term "mango pulp" in the present invention refers to mango pulp having a maturity suitable for use as a raw material for jam, unless otherwise stated. Mango flesh is preferably grown organically. The mango pulp used in the present invention is preferably a variety having a relatively large amount of fiber. Specific examples thereof include Hayden, Tomiakins, Thorbet, and Magdalene River. Hayden is a major varietal of Hawaii with strong flavors and tastes. Tortbets is a early breed of Florida, and Magdalena River is a cultivar known for its rich flavor, cultivated around the Magdalena River in Colombia. In this case, the origin of the mango pulp is not particularly limited in the present invention,
Mango fruit of the country of origin can be preferably used. In addition, the mango pulp applied in the present invention is in a state of Puree or Dice. There is no particular limitation on the method of producing the mango puree. For example, when the mango fruit is sorted, aged, , Sieving with a pulper and / or a finisher. In addition, Mango Dice can be defined as a mango fruit cut into squares like a dice (about 1cm in width and about 1cm in height).
The blueberry is a North American shrub belonging to the genus Ericaceae. The fruit having a sweet taste is rich in vitamin C and iron (Fe), and contains antioxidants such as organic acids and anthocyanins. In particular, blueberry has been known to have the effect of improving vision, retinal degeneration and cataract prevention effect, blood cholesterol and blood glucose lowering effect, and reduction of bone density. Blueberry also has anticancer effects (Seeram NP, Adams LS, Zhang Y, Lee R, Sand D, Scheuller HS, Heber D. 2006, Blackberry, black raspberry, blueberry, cranberry, red raspberry, (Prior RL, Wu X, Gu L, Hager TJ, Hager A (1998)) and anti-obesity effects , Howard LR., 2008, Whole berries versus berry anthocyanins: interactions with dietary fat levels in the C57BL / 6J mouse model of obesity J Agric Food Chem., Feb 13; 56 (3): 647-53. ). ≪ / RTI > At this time, the blueberry pulp applied in the present invention is added as a component of the jam after being made into a concentrate as it is in its natural state without any additives.
The Kiwi Fruit is also known as chinese gooseberry and belongs to the genus Actinidia -ceae, whose fruit is brownish greenish hairs, and purple in the center of hard, There is a black edible seed. The middle part of the pulp is cream-colored, and its periphery is light green and has semicellular seeds. Such kiwi is a fruit having a large amount of vitamin C and a large amount of fiber, vitamin E and potassium. It is a kind of soluble fiber such as pectin which functions to delay the absorption of nutrients such as glucose and cholesterol It is said to have an effect on the diet rich in the content. In this case, the kiwifruit applied in the present invention may be in a puree or dice state as in the mango described above.
In addition, sugars, citric acid and pectin (amide pectin), which are applied to general jams, can be applied to the saccharides, citric acid and pectin.
In the meantime, the above-mentioned chia seed is applied in an unprocessed seed state, preferably, a white tooth heath is applied. Because such dietary fiber content is over 30%, it absorbs water and swells up to 10 times gelatin state. In addition to this swelling power, dietary fiber, omega-3 fatty acid, various amino acids And vitamins are abundant, the demand for diet foods is rapidly increasing.
In this case, the tooth-sheath may be added in an amount of 5 to 10% by weight based on the total weight of the jam, and the mixing ratio of the pulp to the weight of the tooth-sheath is 10 to 25: 1. Such a hyacinth has the function of improving the properties and preservation of jam by absorbing the moisture discharged from the pulp during the production of jam, and the function of improving the quality and preservability of jam when the jam is edible. When the jam is edible, , It is possible to obtain an appetite suppressing function by a feeling of satiety after ingestion. If the content is lower than the above-mentioned weight% and mixing ratio, the function of improving the jam properties and storage stability and the appetite suppressing function are lowered, When added at a mixing ratio or more, it affects the water activity of the jam, thereby inhibiting the texture of the jam or inhibiting the sensory characteristics such as taste, aroma and sugar content.
≪ Preparation method of a toothpaste jam &
Hereinafter, specific methods of the present invention will be described in detail with reference to the accompanying drawings, and the scope of the present invention is not limited thereto.
The toothache jam of the present invention is prepared by concentrating and mixing the puree or dice flesh, the saccharide, the seeded toothseed, the citric acid and the pectin by concentration and vacuum.
Since jellization as a jam largely depends on the three components of the sugar content, pectin content and acidity, in the present invention, jellization of the jam, that is, pectin as an important material in the jellification of the jam promoting coagulation and moisture evaporation , The content of citric acid for controlling the pH (pH) for pectin is controlled and the content of flesh and saccharides and the amount of the added phytase are adjusted to control the optimum amount of citric acid To obtain sensory properties, a tooth - sheam jam was prepared.
First step. Mixing and concentrating raw materials
The present invention provides a method for producing a toothpaste according to the present invention which comprises 40 to 50% by weight of a flesh of a puree or dice mango pulp, a blueberry pulp or a kiwi pulp, 40 to 50% 10 to 10 wt.%, Amide pectin 0.5 to 1.1 wt.%, And citric acid 0.5 to 1.7 wt.% For imparting sour taste are mixed and concentrated in a concentrator. The resulting mixture is concentrated to a predetermined temperature environment (80-85 < 0 > C). At this time, in the mixing and concentrating process, the seed-shaped tooth-sheath functions to improve the quality and preservability of the jam by absorbing the moisture discharged from the pulp through the osmotic process of the pulp and sugar. In addition, as described above, since the tooth paste is involved in the oatmeal phenomenon of flesh and saccharides, the flesh can maintain the pure state of puree or dice as much as possible.
Second step. Filling and sterilization process
The concentrate is transferred to a service tank, stored in a predetermined temperature environment (about 80 ° C), and then heat-sterilized for 30 minutes so that the internal temperature of the jam becomes 80 ° C after filling and cap sealing.
Third step. Cooling and Packaging Process
If the container filled with jam is suddenly cooled, the container may be damaged. After cooling, the quality of the finished product is inspected to complete the manufacture of the toothpaste jam.
On the other hand, the finished product, such as the jacquard jam, can control the water activity of the jam by the tooth paste even when stored for a long period of time, so that the jam of the jam due to moisture can be prevented. In other words, when the moisture contained in the pulp can not be sufficiently discharged due to the osmotic pressure phenomenon, the moisture is continuously discharged from the pulp at the time of storing the jam for a long time. In the present invention, the tooth- Accordingly, it is possible to prevent the problem of existing jam which can be corrupted due to contact with the outside air.
Example 1: Mango-Chiassed Jam
The sensory characteristics of the mango-thiaceae jam according to the content of the chiasmide were examined by a five-point scoring method and the results are shown in Table 1. At this time, the content of the other ingredients was 40 to 45% by weight of mango pulp made of mango-enriched puree and mango dice, 40 to 45% by weight of saccharose sugar, 0.5 to 1.7% by weight of citric acid and 0.5 to 1.1% by weight of amide pectin.
As shown in Table 1, the content of the phytochemicals was 5 to 10% by weight, which was the highest sensory score. The contents of 1 ~ 4 wt.% And 11 ~ 15 wt.% Showed similar sensory scores. When the content of the chrysanthemum is 5 to 10% by weight, the water activity of the jam is appropriate when the jam is consumed, and the mouthfeel of the chrysidhe is excellent in the mouth, and the mouthfeel of the jam is excellent. And a satisfactory appetite suppression effect was obtained. In case of 1 to 4% by weight of the content of the toothpaste, the texture obtained by the toothpaste was lowered and the feeling of fullness after eating the jam was lower. When the content of the toothpaste was 11 to 15% by weight, It was found that the mouthfeel of the pulp was lowered due to the crunchy texture, and it could give an oversaturation.
Example 2: Blueberry-Chiassid Jam
The sensory characteristics of the blueberry-chiasmide jam according to the content of the chiasmide were examined by a five-point scoring method and the results are shown in Table 2. At this time, the content of the other ingredients was 44 to 46% by weight of blueberry pulp as a blueberry concentrate, 44 to 46% by weight of sugar as sugar, 1.0 to 1.4% by weight of citric acid, and 0.9 to 1.1% by weight of amide pectin.
As shown in Table 2, it can be seen that the content of the chrysanthemum was the most excellent when the content was 5 to 10% by weight. The contents of 1 ~ 4 wt.% And 11 ~ 15 wt.% Showed similar sensory scores. When the content of the toothpaste is in the range of 5 to 10% by weight, the moisture activity of the jam is appropriate when the jam is consumed, so that the taste and texture of the blueberry pulp can be obtained and the toothpaste is excellent in texture, After eating the jam, the filling of the chiasm could give a satisfactory filling feeling, so that the appetite suppressing effect could be obtained.
Example 3: Kiwi-Chiassid Jam
The sensory characteristics of the kiwi-chiasmid jam according to the content of the chiiside were examined by a five-point scoring method and the results are shown in Table 3. The content of the other components is 45 to 50% by weight of kiwifruit in kiwi-enriched puree and kiwi dice, 45 to 50% by weight of saccharide sugar, 1.0 to 1.4% by weight of citric acid, 0.9 to 1.1% by weight of amide pectin and 0.1% Respectively.
As shown in Table 3, it can be seen that the content of the phytochemicals was the most excellent when the content of the phytochemicals was 5 to 10% by weight. The contents of 1 ~ 4 wt.% And 11 ~ 15 wt.% Showed similar sensory scores. When the content of the chiasmide is 5 to 10% by weight, the moisture activity of the jam is appropriate when the jam is consumed, so that the taste and texture of the kiwi pulp can be obtained, and the seeds contained in the chiasmal and kiwifruit are in the mouth, And it was found that it is possible to obtain an appetite suppressing effect because it can give a satisfactory feeling by filling the jasmine after the ingestion of the jasmine. In the case of 11 ~ 15 wt% of the chiasmide, a large amount of toothpaste and seeds present in the kiwifruit were chewed together, resulting in reduced texture and excessive filling.
Therefore, the present invention relates to a method for preparing a tooth-bearing jacquard according to the present invention, which comprises the steps of: (a) preparing a tooth-shaped toothpaste according to the present invention, You can.
In addition, after eating the jam containing the tooth, the fullness can be obtained by the expansion of the tooth sidade, so that the jam causing the obesity, diabetes and the like can be consumed less than the conventional ones, and the diet effect can be obtained.
It should be noted that the above-described embodiments are only illustrative and are not intended to limit the scope of the present invention. Accordingly, it should be noted that various modifications and changes may be made to the above-described embodiments. The scope of the present invention is defined by the following claims in principle.
Claims (4)
Characterized in that the pulp comprises a seeded chia seed, to which any one of mango, blueberry and kiwifruit is applied.
Wherein said Chia Seed is added in an amount of 5 to 10% by weight based on the total weight% of the jam.
Wherein the weight ratio of the pulp to the chia seed is 10 to 25: 1.
Wherein the method comprises the step of adding a seeded state of Chia Seed in the mixing and concentrating process to absorb the moisture released from the pulp by the chitoside.
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| KR1020150050753A KR20160121154A (en) | 2015-04-10 | 2015-04-10 | Chia Seed Jam And Making Method Using The Same |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110013020A (en) * | 2019-05-10 | 2019-07-16 | 上海鸿鹰贸易有限公司 | Sub- seed butter fruit jam of a kind of surprise for baking and preparation method thereof |
| KR102229792B1 (en) * | 2020-10-30 | 2021-03-19 | 대구광역시 달성군 | Method for making blueberry jam with live flesh texture and blueberry jam |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110013020A (en) * | 2019-05-10 | 2019-07-16 | 上海鸿鹰贸易有限公司 | Sub- seed butter fruit jam of a kind of surprise for baking and preparation method thereof |
| KR102229792B1 (en) * | 2020-10-30 | 2021-03-19 | 대구광역시 달성군 | Method for making blueberry jam with live flesh texture and blueberry jam |
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