KR20220096496A - Cooking method for peach jam and peach jam prepared by the method - Google Patents

Abstract

The present invention relates to a method for producing peach jam and to peach jam prepared by the method, and in the case of the method for producing peach jam of the present invention, it is possible to provide peach jam with improved flavor while suppressing browning phenomenon and improving color. can

Description

Peach jam manufacturing method and peach jam manufactured by the method {COOKING METHOD FOR PEACH JAM AND PEACH JAM PREPARED BY THE METHOD}

The present invention relates to a method for producing peach jam and to peach jam produced by the method. More particularly, it relates to a method for producing peach jam having an improved browning prevention effect while improving sensory properties such as flavor, and to peach jam prepared by the method.

Due to the recent westernization of eating habits and the increase in single-person households, the family type has changed, which has changed the stock and breakfast culture. Unlike before, consumption of convenience foods such as rice cakes and breads has increased as a substitute for breakfast, resulting in a 1.5-fold increase in per capita bread consumption from 12.5 g in 2009 to 18.9 g in 2013 (Ministry of Health & Welfare, 2014). As of 2013, the bakery market expanded to 674 bakery manufacturers and 15,313 bakery businesses. In addition, the jam market also amounted to about KRW 136 billion, an increase of 1.7 times compared to 2009 (Statistics Korea, 2014).

Jam is a sugar-processed product (KFSC, 2013) made to increase the storability of fruits. It is made by adding sugar, citric acid, and pectin to fruit and heating and concentrating to increase sweetness and preservation. It is defined as jellied or syruped with Also, according to the Dictionary of Cooking Terms (Jung, 2001), it is a thick mixture made of fruit and sugar, which is made by heating until the pieces of fruit are very soft and almost lose their shape. It is defined to be used as In order to make such jam, three elements are important: pectin, acid, and sugar. When the pectin content is 1-1.5%, acid 0.3-0.5%, and sugar content is 60-65%, the jelly formation is adequately good (Song & Park, 1998), Types of jam include jam, mixed jam, jelly, marmalade, preserve, and fruit butter (Kim, Jung, Jang, & Jang, 2003).

Most of the raw materials for jam are fruits such as strawberries, pears, apples, apricots, and peaches. Wash the surface thoroughly, and remove the rotten or altered parts and parts that are not eaten, such as stems and stalks. It is prepared using a flavoring agent (Song & Park, 1998). Recently, various studies are being attempted in addition to jams sold in the market for the development and expansion of consumption of processed fruit products. Melon jam (Kim, 2017), low-sugar jujube jam (Shin, 2018), and apple jam with ginger (Lee, 2014), strawberry jam with onion (Kim & Chun, 2001), oatmeal jam (Kim & Ryu, 2000), yacon jam (Kim, 2005), melon jam (Lee, Kim, & Lee, 2005), etc. is in progress However, there are few studies on peach jam, and considering that bread consumption is continuously increasing (Kim et al., 2013), it is considered necessary to study jams using various materials such as peaches.

As such, peaches have a unique fragrance and sweetness, and are used as edible and processed foods according to the taste of Koreans. In addition, compared to other fruits, the shelf-life is short due to the characteristic that the flesh is easily softened by respiration in the summer, the freshness is sharply decreased, and the price competitiveness is very weak because it is not easy to store. Therefore, when the value of peaches decreases after the consumption season centered on raw fruits has passed, and when the selling price of peaches plummets, it is necessary to add value through the development and commercialization of processed products using peaches. If development of peach products is made, it will greatly contribute to consumption and expansion of related raw material crops and income (Lee, 2016).

However, the processing rate of fruits in Korea is less than 10%, and in particular, fruits such as peaches cause discoloration due to various factors during cooking, processing and storage, or colorless components react with each other to produce brown pigment. Galvin reaction takes place to create (Kang, Kim, & Kim, 2017). Fruit processed products that have undergone the galvin reaction generate a bad flavor, and also reduce product value due to loss of nutritional value, and lower consumer preference, which affects the final product selection (Lee, 2002). Therefore, it is necessary to proceed with research on the inhibition of browning in food processing and storage.

Accordingly, the present invention aims to provide a peach jam with a low browning reaction and high preference while increasing the utility of peaches, which have been mainly used only as raw fruits.

KR 10-1584179 B1 KR 10-0300188 B1

It is an object of the present invention to provide a method for producing peach jam and peach jam prepared by the method.

Another object of the present invention is to provide a method for producing peach jam with improved sensory including color and flavor compared to conventional peach jam by suppressing browning, and peach jam prepared by the method.

In order to achieve the above object, the method for producing peach jam according to an embodiment of the present invention comprises the steps of 1) washing the peach; 2) heat-treating the washed peaches; 3) separating the pulp from the heat-treated peach; 4) first heating the separated peach flesh; 5) adding an additive to the peach flesh that has undergone the first heating step; and 6) second heating the peach pulp to which the additive is added; includes

Step 2) is to heat-treat the peach by immersing it in the pretreatment solution.

In step 2), heat treatment is performed at 90 to 100° C. for 5 to 20 minutes.

The additive includes pectin and sugar.

The sugar is selected from the group consisting of sugar, oligosaccharide, coconut sugar, maple syrup, honey, stevia, and mixtures thereof.

The additive will further include citric acid.

Peach jam according to another embodiment of the present invention is prepared by using the method for producing peach jam.

Hereinafter, the present invention will be described in more detail.

According to the Food Ordinance, jam is defined as jellied or syrupized fruits and vegetables together with sugar. It is a sugar processed product or stored food made for long-term storage of fruit. It is manufactured by improving sweetness and preservation properties.

Jam is mainly consumed in various ways, such as spread on bread or put in pastries or cookies, and types of jam include jam, mixed jam, jelly, marmalade, preserve, and fruit butter.

The most important factor in the manufacture of such jam is the content of pectin, acid, and sugar, and when the contents of the three elements are appropriate, it becomes jelly well and has a viscosity enough to spread on bread.

However, at present, as interest in jams made from various fruits and jams whose original color has not been altered, interest is increasing. Demand is rising.

Accordingly, in the present invention, it is possible to provide a method for producing peach jam with improved taste, such as color, flavor, etc. by heat treatment of peaches to suppress browning in the conventional jam manufacturing method, and peach jam prepared by the manufacturing method.

Accordingly, the method for producing peach jam according to an embodiment of the present invention comprises the steps of 1) washing the peach; 2) heat-treating the washed peaches; 3) separating the pulp from the heat-treated peach; 4) first heating the separated peach flesh; 5) adding an additive to the peach flesh that has undergone the first heating step; and 6) second heating the peach pulp to which the additive is added; includes

The peach (Prunus persica 　) is a fruit of a peach tree, a deciduous broadleaf tree in the Rosaceae family. Peach trees grow to about 5-6 m in height and contain resin-like resin in their trunks and branches, so they are secreted when injured. The leaves are alternate phyllotaxis, pointed and wide, about 8 to 15cm long, with serrated serrations on the edge of the leaf, and nectar glands on the petiole. One to three eyes appear from the leaf axil of the branches of the previous year. Among them, the middle bud is the leaf bud and the left and right buds become flower buds, and the flowers bloom before the leaves between late March and early April. The basic flowers are pink, and there are white and crimson, or they can be mixed and bloomed. There are 5 sepals and 5 petals each, and they usually bloom as a single flower, but they also bloom in the shape of double flowers or chrysanthemums. The fruit is a nuclear fruit and ripens in July-August.

Peach, the fruit of the peach tree, is a representative fruit in summer and is mainly cultivated in warm climates. There are 14 kinds of peaches, including Baekmi Chosaeng, Shinbaekdo, Wolmi peach, Daewol, and Wonbongjosaeng. The flesh is soft.

In addition, peaches are effective in removing nicotine and are rich in pectin, vitamin A, and vitamin C, which are vegetable fibers, so it is known to have the effect of smoothing out bowel movements, relieving thirst, recovering from fatigue, and relieving hangovers.

As mentioned above, peaches, which are good for health, can be consumed for a longer period of time compared to raw fruits because they are made with jam.

On the other hand, fruits including peaches undergo a galvin reaction that changes their color during cooking, processing, and storage, thereby lowering their commercial value.

The browning phenomenon is divided into enzymatic browning and non-enzymatic browning according to its mechanism. Among them, enzymatic browning is caused by physical damage when cutting, crushing, or peeling fruits and vegetables, and is mainly known to be caused by polyphenol oxidase (PPO).

Methods for inhibiting such enzymatic browning include 1) applying heat to inactivate an enzyme composed of proteins, and preheating before processing fruits and vegetables, 2) the optimum pH of polyphenol oxidase (PPO). Since it is 5.5-7, the method of changing to acidity by adding an acidifying agent 3) the method of adding a reducing agent such as vitamin C 4) the method of avoiding contact with oxygen through vacuum packaging 5) the method of changing browning using chemical additives There are ways to suppress it.

In the present invention, the anti-browning effect was improved by applying heat to the peaches through the step of 2) heat-treating the washed peaches to prepare peach jam in order to suppress the browning of the peaches.

2) Heat treatment of washed peaches has excellent anti-browning effect when heat-treated at 90-100° C. for 5 to 20 minutes so that polyphenol oxidase (PPO), which causes browning reaction, is completely inactivated. .

The pulp separation step is a step of separating the peach flesh by separating the peel and seeds from the heat-treated peach.

Thereafter, a first heating step of softening the flesh by applying heat to the peach flesh, an additive step of adding an additive to the softened peach flesh to improve sweetness and viscosity of the peach, a second heating step of applying heat once more Peach jam can be completed by improving the viscosity of the peach jam while helping to mix the ingredients of the additive and the peach flesh.

The first heating step and the second heating step are preferably made at a temperature of 40 to 60 ℃.

When the temperature is out of the above temperature, the texture of the peach becomes too thin or thick in the first heating step, so that it does not flow or spread well when applying the peach jam to the bread, so that the preference for using the jam decreases,

Since the second heating step is a step of applying heat after the mixing step of mixing sugar, pectin and citric acid with the peach flesh, if heat at a temperature of less than 40 ℃ is applied, the sugar does not completely dissolve, so when you eat peach jam, you can feel the sugar crystals. The palatability of the jam may drop, and when heat is applied to a temperature higher than 60 ℃, the pectin may be decomposed and the viscosity of the jam may be lowered. As a result, the first heating step and the second heating step are performed at a temperature of 40 to 60 ℃. it is preferable

In addition, the first heating step is preferably made for 10 to 20 minutes, and the second heating step is preferably made for 5 to 10 minutes.

In step 2), the heat treatment may be performed by putting the washed peaches in the pretreatment solution. Usually, it often includes a pretreatment step of applying heat to the peach using purified water, but in the present invention, the peach can be heat treated using a pretreatment solution, not water.

The pretreatment solution may be selected from the group consisting of NaCl solution, vitamin C solution, natural extract, and mixtures thereof.

The natural extract may be one selected from the group consisting of Garganica Bellflower, individual flowers, Inori tree, and mixtures thereof.

The Garganica bellflower (Campanula garganica Ten.) is a perennial plant belonging to the genus Campanula and Campanula, native to southern Europe, growing up to 7 to 15cm in height and 15 to 45cm in width, and is a spreading perennial herb with star-shaped blue from late spring to early summer. It has flowers and has yellow-green heart-shaped leaves with jagged edges.

The individual flower (Pseudostellaria heterophylla (Miq.) Pax) is a perennial grass belonging to the family Seokjukgae and is also called wild byeophylla. The height is 10-15cm, and the roots of the waterproof type are attached by one or two, and the stems come out by one or two and have white hairs. The leaves are opposite and the upper leaves are large, lanceolate, and the lower leaves are narrowed and shaped like a petiole. Flowers are white, attached to the leaf axil one by one, and the length of the peduncle is 2-3cm. The sepals are 5, the petals are 5, and the length is 6mm. Stamens are 10, anthers are dark red, and style is 3. There are several closed flowers near the ground, and the fruits are capsules, round ovate, and split into 3 parts. It blooms in May and bears fruit in June-July. The young leaves are edible, and the mature ones are used as stomach medicine. Individual flowers are said to have similar effects to ginseng, hence the nickname 'Taeja ginseng'.

The Inori tree (Crataegus komarovii Sarg.) is a small deciduous tree belonging to the Rosaceae family, and is mainly distributed in the central and northern regions of the Korean Peninsula. The teeth reach 5m and the young branches have hairs. The leaves are alternate phyllotaxis, deeply split in the shape of a palm, and have fine sawtooths on the edge. The flowers are white and hang in May-June in coxae. There are 4 styles, and the fruit is a pome fruit, round, and ripens red in September-October.

As a pretreatment solution, a mixed solution of a 1:1 mixture of NaCl solution and vitamin C solution can be used to prevent browning of peach flesh, but

By further including the Garganica bellflower extract, individual flower extract and Inori tree extract, it is possible to further improve the anti-browning effect of peach flesh while providing a more improved flavor along with the original scent of peach.

Preferably, the pretreatment solution is based on 100 parts by weight of a mixed solution of 1 wt% NaCl solution and 1 wt% vitamin C solution mixed in a 1:1 ratio, 5 to 15 parts by weight of Garganica Bellflower extract, 20 to 40 parts by weight of individual flower extract , It will contain 2 to 4 parts by weight of Inori tree extract.

When the mixed solution contains Garganica Bellflower extract, individual flower extract and Inori tree extract, the effect of inhibiting browning of peach flesh can be improved, and Garganica Bellflower extract, individual flower extract and Inori tree extract within the above range In the case of containing , it is possible to provide jam with high taste as the flavor is further improved while the effect of preventing browning of the peach flesh is excellent.

The natural extract is extracted using an extraction solvent selected from the group consisting of water, C ₁ to C ₆ lower alcohols and mixtures thereof.

Specifically, washing a natural product to prepare the natural extract; drying after washing; pulverizing the natural product after drying; leaching the pulverized product using an organic solvent; drying the sample after leaching; leaching with water; And including the step of leaching, it is possible to obtain a natural extract.

The natural extract extracted using the organic solvent may further comprise the step of performing fractionation using an organic solvent.

The method for preparing the extract may be a conventional extraction method in the art, such as an ultrasonic extraction method, a leaching method, and a reflux extraction method. Specifically, it may be an extract obtained by extracting a natural product from which foreign substances have been removed by washing and drying with water, alcohol having 1 to 6 carbon atoms, or a mixed solvent thereof, and may be an extract extracted by sequentially applying the solvents to the sample.

The reflux extraction method is water, based on 100 mL of an alcohol having 1 to 6 carbon atoms, 10 to 30 g of a pulverized product of a natural product, a reflux time of 1 to 3 hours, and 50 to 100% alcohol or water having 1 to 6 carbon atoms. More specifically, based on 100 mL of alcohol having 1 to 6 carbon atoms or 100 mL of water, 10 to 20 g of a pulverized product of a natural product, a reflux time of 1 to 2 hours, and 70 to 90% alcohol or water having 1 to 4 carbon atoms. .

The leaching method is carried out at 15 to 30° C. for 24 to 72 hours, and water or 50 to 100% alcohol having 1 to 6 carbon atoms is used as an extraction solvent. More specifically, the process is carried out at 20 to 25° C. for 30 to 54 hours, and the extraction solvent is water or 70 to 80% alcohol having 1 to 6 carbon atoms.

In the ultrasonic extraction method, the reaction is performed at 30 to 50° C. for 0.5 to 2.5 hours, and the extraction solvent is water or 50 to 100% alcohol having 1 to 6 carbon atoms. Specifically, extraction is performed at 40 to 50° C. for 1 to 2.5 hours, and the extraction solvent is water or 70 to 80% alcohol having 1 to 6 carbon atoms.

The extraction solvent may be used in an amount of 2 to 50 times, more specifically, 2 to 20 times, based on the weight of the sample. For extraction, the sample may be left for 1 to 72 hours for leaching in the extraction solvent, and more specifically, left for 24 to 48 hours.

After extraction, the extract may be fractionated by sequentially applying a fresh fractionation solvent. The fractionation solvent used for fractionation is any one or more selected from the group consisting of water, hexane, butanol, ethyl acetic acid, ethyl acetate, methylene chloride and mixtures thereof, preferably ethyl acetate or methylene chloride.

After obtaining the extract or fraction, a method such as concentration or freeze-drying may be additionally used.

In step 2), heat treatment is performed at 90 to 100° C. for 5 to 20 minutes.

When the heat treatment temperature is out of the range, inactivation of the browning-inducing enzyme does not occur properly, and thus the browning of peaches cannot be effectively suppressed.

In addition, even if the temperature range of 90 to 100 ℃ is satisfied, if the heating time does not exceed 5 minutes, the time to heat the peach is short, so browning inhibition does not occur properly, and when it exceeds 20 minutes, for 5 to 20 minutes As it exhibits the same degree of browning inhibition as the heat treatment effect,

Preferably, heat-treating the peaches can effectively inhibit browning by inactivating the browning-inducing enzymes contained in the peaches by heat-treating them at 90 to 100° C. for 5 to 20 minutes.

The additive includes pectin and sugar.

In making jam, pectin and sugar are important, and the content of the pectin determines the jelly formation of the jam. In general, when the content is 1 to 1.5% of pectin and 60 to 65% of sugar, it is possible to prepare jam having an appropriate viscosity that is not thin or not.

The sugar is selected from the group consisting of sugar, oligosaccharide, coconut sugar, maple syrup, honey, stevia, and mixtures thereof.

In manufacturing jam, sugar is additionally included in addition to the pulp, and sugar is mainly used. However, in the present invention, when stevia is used, the sweetness is similar to sugar but low in calories, so you can eat foods with diabetes or high calorie. Those who avoid it will be able to consume it without worrying about it.

The additive will further include citric acid.

In the manufacture of jam, it is important to further include an acid component in addition to pectin and sugar, and in general, when the content of pectin is 1 to 1.5% and sugar 60 to 65%, about 0.3 to 0.5% of acid is further included to make the jelly of the jam. It is possible to provide a jam having an excellent consistency and a suitable viscosity. When making jam, if the pH is not lower than 4, the jam does not become jelly and the jam formulation becomes thin. To prevent this, citric acid is added.

More preferably, the method for producing peach jam of the present invention may further include a post-treatment step after the second heating step to prepare peach jam.

The post-treatment step may be more effective in preventing browning by additionally including a natural extract after the second heating step.

The natural extract may be any one selected from the group consisting of a large butterfly plant extract, a serratus rake extract, an extract of black rhododendron, and mixtures thereof.

The Big Butterfly (Vicia unijuga var.) is a dicotyledonous perennial plant of the Rosaceae legume and is grown in the meadows of mountains or fields. It is 50~100cm high, and has thick underground roots and several plants come out of one place and grow straight or slightly obliquely to the side. There is no hair on the whole, and the main stem is square due to the ridge line. The leaves are alternate phyllotaxis, 10cm long and 5cm wide. It is egg-shaped or broad lancet-shaped, with a flat edge and a long pointed tip, a short petiole, and a stipule split into two or serrated. Flowers bloom in reddish-purple from June to August, and run in raceme in the leaf axil. It is 2~4cm long and many flowers run sideways. The calyx is in the shape of a tube, and the tip is divided into 5 line-shaped pieces. The fruits are about 3cm 　 long 　 conifers (莢果) and ripen in October and have no hairs. Since it is not toxic, young shoots are eaten as greens. It is distributed in Korea (all over the world), Japan, and China.

The serratus rake (Vicia heptajuga Nakai) is a legume perennial plant with a height of about 1 meter, and the leaves are alternate phyllotaxis, and the leaves are oppositely bilobed, and the fine leaves are 3 to 7 pairs and have a long oval shape. In June, reddish-purple flowers bloom in raceme inflorescences in the leaf axils. It grows in mountains and fields, and is distributed all over Korea.

The black sagebrush (Potentilla palustris (L.) Scop) is a dicotyledonous perennial plant of the Rosaceae family and grows in mountains or fields and wetlands. Short hairs all over, the stem stands upright, and the height is 30-60 cm. The leaves are alternate phyllotaxis and the petiole is long with one pinnate compound leaf. The small leaves are long oval, 2.5-6cm long, and have serrated teeth with a butterfly of 1-2cm. The stipules combine to form a leaf sheath. Dark purple flowers bloom in June-July, forming an ivory inflorescence, and sepals spread horizontally. Petals are egg-shaped, purple, and shorter than calyx. The chin of the flower is hairless and becomes fleshy after the flower fades. It is distributed in temperate regions of Korea (Gyeonggi-do, South Hamgyeong-do), Japan (northern), Kuril, Sakhalin, Northeast China, Siberia, Caucasus, Europe, and North America.

In the case of including all of the black butterfly larvae extract, serratus serrata extract, and black ragweed extract in the post-treatment step, the effect of preventing browning by the pre-treatment solution in the heat treatment step can be further improved.

More preferably, it may contain 10 to 30 parts by weight of the Seondeep rake extract and 5 to 15 parts by weight of the black ragweed extract, based on 100 parts by weight of the large butterfly extract.

When a mixed extract containing a large butterfly leaf extract, serratus serrata extract, and black chrysanthemum extract is added within the above range, the anti-browning effect of peaches is more excellent, and the color change of peach jam is hardly made, so that the original color of the peach is maintained. Accordingly, it is possible to provide peach jam with improved visual palatability.

Peach jam according to another embodiment of the present invention is prepared by using the method for producing peach jam.

The present invention may provide a method for producing peach jam and peach jam prepared by the method.

The present invention can provide a method for producing peach jam with improved sensory including color and flavor compared to conventional peach jam by suppressing browning, and peach jam prepared by the method.

1 is for a flowchart related to a method of manufacturing peach jam according to an embodiment of the present invention.
2 is about a flow chart related to a method of manufacturing peach jam according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those of ordinary skill in the art can easily carry out the present invention. However, the present invention may be embodied in several different forms and is not limited to the embodiments described herein.

[Preparation Example 1: Preparation of pretreatment solution]

1. Preparation of Garganica Bellflower extract

After washing and drying Garganica Bellflower, distilled water, an extraction solvent, is added to the pulverized product at a ratio of 1:10 (w:v), then completely immersed, refluxed at 80°C, and repeated 3 times for 3 hours each. extracted. The extract is Whatman No. 2 filtered with filter paper. The filtrate was concentrated under reduced pressure at 60° C. to prepare Garganica Bellflower extract (AE).

2. Preparation of other natural extracts

Individual flower extracts (BE) and Inori tree extracts (CE) were prepared in the same manner as the Garganica chrysanthemum extract (AE).

3. Preparation of pretreatment solution

A pretreatment solution was prepared by mixing the prepared natural extract, water, NaCl solution, and vitamin C solution in the content range shown in Table 1 below.

K1 K2 K3 K4 K5 K6 K7 K8 K9 water 100 - - - - - - - - NaCl solution - 100 - 50 50 50 50 50 50 vitamin C solution - - 100 50 50 50 50 50 50 AE - - - - One 5 10 15 20 BE - - - - 10 20 30 40 50 CE - - - - One 2 3 4 5

(Unit: parts by weight)

[Experimental Example 1: Browning inhibitory effect according to the pretreatment solution]

In order to check the effect of inhibiting the enzyme that causes browning in the peach flesh, a pot containing each of the pretreatment solutions (K1 to K9) prepared in Preparation Example 2 is heated at 90 to 100° C. for 10 minutes, then heated, and the peach and heat-treated for 10 minutes. After heat treatment, take out the peach, remove the skin and seeds, separate the flesh, cut it into 1cm×1cm×1cm, leave it in the air, and measure the degree of browning using a colorimeter (CR-100, Minolta, made in Japan) to measure the L value (brightness) , a value (redness), and b value (yellowness) were measured and analyzed, and the average value repeated three or more times is shown in Table 2 below.

chromaticity pretreatment solution K1 K2 K3 K4 K5 K6 K7 K8 K9 L 34 43.55 44.62 50.13 51.22 54.65 55.21 55.03 52.88 a 1.88 -0.24 -0.57 -1.33 -1.50 -2.01 -2.24 -2.15 -1.8 b 15.7 18.87 19.68 23.44 24.89 27.41 28.13 27.99 25.01

According to Table 2, the L values and b values of K2 to K4 are higher than K1 containing only water, and the a value is rather low, which shows that the brightness and yellowness are high but the redness is low. was confirmed to have an inhibitory effect on the browning of peaches, and it was confirmed that K4 containing both a NaCl solution and a vitamin C solution had a better browning inhibitory effect.

Accordingly, in the case of K5 to K9, which further included the complex extract in the composition of the pretreatment solution of K4, the result values were higher than the L value and the b value of K4, and it was confirmed that the b value was even lower.

This indicates that the browning inhibitory effect is further improved as the complex extracts (AE, BE, CE) are included, and in the case of K6 to K8 containing a preferred weight part of the complex extract, it is confirmed that the browning inhibitory effect is more excellent than that of K5 and K9 did

[Preparation Example 2: Manufacturing method of peach jam]

1. Preparation of Peach Jam

In order to check the anti-browning effect according to the method for producing peach jam according to the present invention, washed peaches are put in a pot (diameter 18 cm, height 10 cm) containing water (K1) and heat-treated at 90 to 100 ° C. for 10 minutes, then boiled Separate the peel and seeds of the peach, separate only the peach flesh, put it in a pot (diameter 18cm, height 10cm) and heat it at 50℃ for 15 minutes, add stevia, pectin, and citric acid, and heat it at 50℃ for 5 minutes. Jam (PT1) was completed.

In order to compare the preference evaluation according to the heat treatment step of peach jam and the pretreatment solution in the heat treatment step,

Peach jam was prepared in the same manner as in Preparation Example 2, but without the heat treatment step (PT0) and

Peach jam (PT2 to PT9) prepared by including the heat treatment step and including K2 to K9 as the pretreatment solution prepared in Preparation Example 1, respectively, was prepared.

[Experimental Example 2: Evaluation of Preference]

Sensory evaluation was performed on peach jams PT0 to PT9 prepared according to Preparation Example 2.

As a sensory evaluation detailed item, flavor and color were synthesized and expressed as an index of 1 to 9 (0.5 rounding applied), and commercially available peach jam was prepared as Comparative Example 1.

The sensory evaluation was conducted for 15 males and females in their thirties, respectively, and a 9-point scoring method was used for the scores and evaluation criteria, and the criteria are shown in Table 3 below.

The results of sensory evaluation are shown in Table 4 below.

score Evaluation standard 9 very good 7 good 5 usually 3 bad One very bad

(Unit: Index)

division flavor (smell) color Comprehensive symbol map PT0 4 2 3 PT1 5 4 5 PT2 5 5 5 PT3 6 5 6 PT4 6 6 6 PT5 7 6 7 PT6 8 7 8 PT7 9 8 9 PT8 9 8 9 PT9 7 7 7 Comparative Example 1 5 5 5

(Unit: Index)

According to Table 4, when the peaches were heat-treated in the heat treatment step of the present invention, in the case of K2 to K4 that did not contain the complex extract, the value in flavor was similar to that of K1, which was heat-treated using water,

In the case of K5 to K9 containing the complex extract, it was confirmed that it exhibited a higher level of flavor than Comparative Example 1 sold on the market. did

In addition, in the case of PT0, a peach jam that has not undergone a heat treatment step, the index value in terms of color was the lowest at 2, indicating that the peach flesh turned brown and had a low preference for color.

In the case of PT1 to PT9 that had undergone the heat treatment step, it can be seen that the color index value was higher than that of PT0, and it was confirmed that the browning phenomenon was suppressed in PT2 to PT4 compared to PT1 containing only water in the pretreatment solution.

In addition, in the case of PT5 to 9, which further contains the complex extract in the pretreatment solution, it can be confirmed that the browning inhibition phenomenon is slightly improved, but in the case of PT 6 to 8 containing the complex extract in a preferred weight part, it was confirmed that the browning inhibitory effect is more excellent.

Therefore, it can be seen that the process including the step of heat-treating the peach flesh in the pre-treatment solution of the present invention is important in suppressing browning and enhancing flavor.

[Preparation Example 3: Preparation of mixed extract]

1. Manufacture of large butterfly extract

After washing, drying, and pulverizing the green leafy greens, distilled water, an extraction solvent, is added to the pulverized product at a ratio of 1:10 (w:v), and then completely immersed, refluxed at 80°C, and extracted three times for 3 hours each. did The extract is Whatman No. 2 filtered with filter paper. The filtrate was concentrated under reduced pressure at 60° C. to prepare an extract of large butterfly larvae (DE).

2. Preparation of other natural extracts

Seon-nae rake extract (EE) and black chrysanthemum extract (FE) were prepared in the same manner as the large butterfly extract (DE).

3. Preparation of Mixed Extracts

A mixed extract was prepared by mixing the prepared natural extract in the content range shown in Table 5 below.

M1 M2 M3 M4 M5 DE 100 100 100 100 100 EE One 10 20 30 40 FE One 5 10 15 20

(Unit: parts by weight)

[Experimental Example 3: Browning inhibitory effect of peach jam]

1. Preparation of Peach Jam Including Post-Processing Step

In the evaluation of the preference of Experimental Example 2, as the peach jam was prepared by adding a post-processing step further including the mixed extract of Preparation Example 3 to peach jam PT7, which showed the best overall preference, the effect of inhibiting browning by the mixed extract was determined. To confirm, peach jam PT7.1 to PT7.5 were prepared.

2. Browning inhibitory effect of peach jam

To compare the browning inhibitory effect of peach jam, take 5 g of peach jam from PT7 and PT7.1 to PT7.5, respectively. After leaving in the air, the degree of browning was analyzed by measuring L value (brightness), a value (redness), and b value (yellowness) with a colorimeter (CR-100, Minolta, made in Japan), and analyzed three or more times. The average values measured repeatedly are shown in Table 6 below.

chromaticity pretreatment solution K7 K7.1 K7.2 K7.3 K7.4 K7.5 L 55.21 56.33 59.19 60.34 59.64 57.11 a -2.24 -2.3 -2.58 -2.61 -2.54 -2.34 b 28.13 29.88 35.43 35.13 34.86 30.01

According to Table 6, the L values and b values of K7.1 to K7.5 additionally including the post-treatment step were higher than that of K7 which did not include the post-treatment step, and the a value was lower, the brightness and yellowness It was confirmed that the browning inhibitory effect was further improved through the post-treatment step that further included the mixed extract from the high and low redness.

In addition, in the case of K7.2 to K7.4 containing a preferred weight part of the mixed extract, it was confirmed that the browning inhibitory effect was more excellent, and among them, it was confirmed that K7.3 was the most excellent.

Through this, the anti-browning effect of peach jam can be clearly exhibited through the post-processing step of additionally including a mixed extract containing a serrata oleifera extract, a serrata serrata extract, and an extract of black ragweed in the method for producing peach jam of the present invention. confirmed that there is.

Although preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements by those skilled in the art using the basic concept of the present invention as defined in the following claims are also provided. is within the scope of the

Claims (7)

1) washing the peaches;
2) heat-treating the washed peaches;
3) separating the pulp from the heat-treated peach;
4) first heating the separated peach flesh;
5) adding an additive to the peach flesh that has undergone the first heating step; and
6) second heating the peach pulp to which the additive is added; containing
How to make peach jam. The method of claim 1,
Step 2) is to heat-treat the peach by immersing it in the pretreatment solution.
How to make peach jam. The method of claim 1,
In step 2), heat treatment is performed at 90 to 100° C. for 5 to 20 minutes.
How to make peach jam. The method of claim 1,
The additive includes pectin and sugar
How to make peach jam. 5. The method of claim 4,
The sugar is selected from the group consisting of sugar, oligosaccharide, coconut sugar, maple syrup, honey, stevia, and mixtures thereof.
How to make peach jam. 5. The method of claim 4,
The additive further comprises citric acid
How to make peach jam. The manufacturing method according to any one of claims 1 to 6
Peach Jam.

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