KR100991852B1 - Jam made of a flower of geranium - Google Patents

Abstract

The present invention relates to a jam made by mixing geranium flowers alone or with a fruit, comprising a geranium flower and sugar, and further comprising a composition or fruit mixed with a weight ratio of sugar 2 to 6 when geranium flower 1 , When the geranium flower 1 is prepared using a composition mixed in a weight ratio of sugar 3-5, fruit 2-6.

Geranium and jam

Description

Geranium Flower Jam {Jam made of a flower of geranium}

The present invention relates to a jam made by mixing geranium flower alone or with a fruit, and having various functionalities of geranium, can be easily taken as a food. Furthermore, when mixed with fruit, the functionality of geranium can be added to a conventional fruit jam. It also relates to jams that can improve the taste, aroma, and the like of fruit jams.

Geranium (Pelargonium inquinans Aiton) is known as the rat family of about 270 species. 80% of them are native to southern Africa and are the most popular ornamental plants in the world (James et al., 2004).

Geraniums have been used as a folk remedy for diuretics, hemostatics, tonics, stomachaches, antidiabetics, antidiabetics (Akdemir et al., 2001), and 6 ananthyanins and 14 flavonoids in geranium flowers. In addition, geranium fragrance oils are known to have antimicrobial activity by being added to foods under the action of peculiar odors (G, 2004).

However, as described above, foods that can easily consume geranium having various functionalities have not been developed yet.

JAM is a viscous food that is boiled with sugar and boiled with fruit. Its high sugar content prevents the growth and growth of microorganisms, which can be preserved for a long time. It is applied to breads such as toast or roll with butter for snacks or snacks. It is used.

Since the fruit used in the jam requires a certain cohesion or higher, apples, strawberries, grapes, etc., which contain pectin and citric acid, which act as the coagulant, are used. Fruits that do not contain such pectin or citric acid are jams. Can not be used as a material.

In addition, the flocculant such as pectin and citric acid is expanded with coagulation and the amount is increased, which significantly reduces the input amount of the main raw material, but loses the original taste of jam, and injects food additives to supplement the taste, and also nutrients It becomes insolvent.

Therefore, it is required to develop a new competitive product by improving the taste, aroma, and functionality of conventional jams made using fruits without using food additives to supplement the taste, but the situation has not been improved yet. to be.

Therefore, the problem to be solved by the present invention is to provide a method that can be changed to a food using geranium and a food having a competitive advantage to improve the taste and aroma of the conventional fruit jam.

In order to achieve the above object to be solved, the present invention comprises a geranium flower and sugar, when the geranium flower 1 provides a geranium flower jam, characterized in that it is prepared using a composition mixed in a weight ratio of 2 to 6 sugar do.

Geranium flower jam according to the present invention as described above preferably further comprises a fruit, when the weight ratio of geranium flower 1 can be prepared using a composition mixed with sugar 3-5, fruit 2-6.

Geranium flowers used in the present invention as described above can be used immediately after harvesting and washing the flowers, it can also be used to store the washed flowers freeze-dried. It may be desirable to use lyophilization before use to control the feed.

Fruits included in the composition for producing a geranium flower jam according to the present invention as described above are all fruits known in the art to which the present invention pertains, that is, fruit that can make a jam, but preferably audio, At least one selected from the group consisting of apples, grapes, strawberries, and tangerines, and in the case of including all of audi, apples, grapes, strawberries, and tangerines, it is preferable to mix them in the same weight ratio.

In the present invention as described above, the method of preparing jams can be used as it is known before the present invention, there is no particular limitation.

According to the present invention, it contains an anthocyanin and a flavonoid system, and easily consumes geranium having a variety of physiological activities such as antioxidant activity, prevention of cardiovascular diseases, physiological activity having control effects of various metabolic disorders such as diabetes, diuretics, etc. Can be provided as food can.

In addition, the unique taste of geranium blends with the fruit to enhance the flavor of the jam, and differentiates it from the existing fruit jams, and makes fruit jam without adding food additives to supplement cohesion and taste. By producing jams with fruit and sugar only, the geranium flower added to the jam and the jam can feel the natural taste of the fruit.

Accordingly, it is possible to grow geranium and produce and sell not only ornamental flowers but also edible flowers or jams, thereby increasing farm household income.

Through the following examples will be described in detail for the practice of the present invention.

<Examples>

1. Experimental Materials and Analysis Methods

1) Experimental material

The experimental material used in this experiment was Pelargonium inquinans Aiton) were harvested and harvested from May-August 2006 in the Department of Horticulture, Wonkwang University.

2) general ingredient

General components of the samples were analyzed by freeze-dried petals according to the AOAC method (1995). In other words, the moisture content is 105 ℃ atmospheric pressure drying method, the reference powder is 550 ℃ direct ignition method, crude fat is automatic rapid fat extraction device (SX-6, Raypa Co, Spain), crude protein is an automatic Kjeldahl analyzer (B- 339, Buchi Co, Swiss), crude fibers were analyzed by Henneberg-stohmann retrofit method.

3) inorganic components

P content analysis was performed using a colorimeter (V-560, Jasco, Japan) at 470nm by Vanadate method. The contents of K, Ca, Mg, Na and K were freeze-dried and crushed, and then ground and put into 0.5 mL 100 mL Erlenmeyer flasks, and then added with 1 mL of H2SO4 and 10 mL of 50% HClO4. When the decomposition was terminated, the filtrate obtained by dialysis filtration (Whatman No. 5) to 100 mL was measured using an atomic absorption spectrophotometer (Spactra AA-220FS, Varian, Australia).

4) Vitamin C Analysis

The content of vitamin C was measured by a fluorophotometer (Spectroflurometer, SFM-25, Kntron, Italy) by the 2,6-dichlorophenolindophenol (DNP) method (AOAC, 1995). 2.5 g of the lyophilized sample was added to a test tube, and 50 mL of 5% HPO3 was added, followed by crushing (Whatman No. 5). 1 mL of the supernatant obtained was dissolved in 3% thiourea dissolved in 50% ethanol and 0.2% (2,6-dichlorophenolindophenol). 0.1 mL of the solution was added sequentially, and the test solution and the control solution were divided into 50% sodium acetate solution in the test solution and 1% of 3% solution dissolved in 50% sodium acetate solution in the control solution. After standing for 15 minutes, 5 mL of 0.2% OPDA solution was added to form guinoxaline, which is a purple-colored fluorescent substance in the dark for 35 minutes, and was measured at 350 nm of excitation wavelength and 430 nm of fluorescent wavelength within 2 hours.

5) free sugar analysis

The composition and content of free sugars were analyzed according to the methods of Gancedo and Luh (1986). That is, 3 g of a sample was added, and 15 mL of 70% methanol was added, followed by extraction and filtering at 75 ° C. for 1 hour with a sample pretreatment device (Mars X, CEM Co., USA). 10 mL of this filtrate was taken and centrifuged. The supernatant was passed through a Sep-pak C18 cartridge and filtered through a 0.2 μm membrane filter, followed by HPLC (NS-2004GP, Futecs Co., USA) equipped with ELSD (Model 2000, Softa Co., USA). , Korea) were analyzed under the conditions of Asahipak NH2P-504E (4.6mm × 250mm), column temperature 35 ℃, mobile phase 75% acetonitrile, flow rate 1.2mL / min.

6) Analysis of constituent amino acids

For analysis of the constituent amino acids, 2.5 g of the sample was taken in a test tube, 15 mL of 6N HCl solution was added thereto, replaced with nitrogen, sealed, and hydrolyzed in a dryer at 110 ° C. for 24 hours. Subsequently, the mixture was concentrated under reduced pressure, filtered with a 0.2 μm membrane filter, sodium citrate buffer (pH 5.3), and analyzed by an automatic amino acid analyzer (Sykam S433, Germany).

7) Fatty Acid Analysis

Total lipids in the samples were extracted according to Cho et al. (2000). That is, chloroform: methanol (2: 1, v / v) mixed solution was added to the sample, homogenized and filtered. The residue was added to chloroform: methanol (2: 1, v / v) mixed solution and extracted in the same manner as above. The filtrates obtained by repeating the above three times were combined, transferred to a separatory funnel, mixed with a small amount of distilled water, left to stand overnight, the chloroform layer was separated, and dehydrated with anhydrous Na 2 SO 4 and filtered. Subsequently, the filtrate was concentrated under reduced pressure at 40 ° C. with a rotary vacuum evaporator to remove the solvent, and total lipids were obtained. The filtrate was stored in a freezer at −30 ° C. and used as an analytical sample.

Fatty acid composition was analyzed by gas chromatography (6890N, Agilent technology, USA) after methyl esterification of lipids according to the method of Metcalfe et al. (1966). In other words, 5 g of 0.5N NaOH / methanol was added to 0.2 g of the extracted lipid, hydrolyzed in a water bath for 5 minutes, and 5% of 14% BF3-methanol was added thereto, heated for 2 minutes, methyl esterified, and extracted with n-heptane for fatty acid analysis. Used as a sample. The analysis conditions of GC were SP-2560 (100m × 0.25mm, film thickness 0.20μm) for the column and FID (flame ionization detector) for the detector. The initial temperature of the column was 140 ℃ and maintained for 5 minutes, then the temperature was raised to 240 ℃ at 4 ℃ / min and maintained for 19 minutes.

The temperature of the injector and detector was 260 ℃, the carrier gas was N2, and the flow rate was 0.8mL / min. Each fatty acid was identified by comparing the retention time with the standard fatty acid methyl ester mixture (Sigma Chemical Co., USA) under the same conditions, and the content was expressed as a relative percentage of the area of each peak.

2. Geranium Flower Jam Manufacturer

Geranium jam production is a composition of a mixture of sugar 3 to geranium 1, a composition of fruit (audio, apple, grapes, strawberries, tangerine) and sugar in a 1: 1: 4: 3 and each of geranium 2.5 and 5 kinds Jam was prepared using a composition mixed at a ratio of 10 and sugar 7.5 mixed at a ratio of fruit 2. The flower and fruit prepared by the above recipe were changed with a blender, mixed with sugar, and stirred with a wooden spatula and heated to a thick state for 5 minutes on a low heat of the gas range and 15 minutes on a low heat. ℃) was measured by a thermometer and the prepared geranium flower jam was sterilized and cooled for 8 minutes at 90 ℃ in a round glass container (6 x 13 cm) before cooking.

3. Geranium Flower Jam Characteristic Investigation

The geranium jam was examined for sugar, spread, texture, color and sensory properties after preparation.

The sugar content was used tangerine sugar meter (Ataro, Japan). The spread of jam is the average value measured at 8 places at the distance (cm) from the center of spreading two minutes after the top of the 10 cm diameter upper and lower portions of the jam in the center of the glass plate is placed at the center of the glass plate. (Pak et al., 1994).

The chromaticity was measured by L, a, and b values using Hunter colormeter (CR-300, Minolta, Japan), and the H V / C values were measured by Munsell colorimeter conversion method.

Rheological properties were determined by filling the refrigerated jams with 4.5 cm high beakers 4.5 cm in diameter and using a vertical circular adaptor with a rheometer (model CR-100D, Sun SCI. Co. Japan). ), Strength, hardness, yield value, adhesion and gel strength were measured. The measurement conditions were table speed: 120 mm / min, load cell: 2 kg, adapter area 1.77 cm2, and feeding depth 2.5 cm.

In order to evaluate the sensory quality of the product to the consumer, the sensory test was performed in comparison with the commercially available jams. The sensory evaluation was carried out for 10 trained sensory test personnel (20 ~ 30s). The sensory test time was 5pm and each jam was provided in the same bowl. Sensory evaluation was performed by five-point scoring test for color, sweetness, sourness, aroma, and overall preference.

4. Results and Discussion

1) General Ingredient

The results of analyzing the general components of geranium are shown in Table 1 (table 1). Overall, water content was 8.5%, crude content 10.5%, crude fat 1.1%, crude protein 18.8%, crude fiber 8.3%, and carbohydrate 57.1%. The results of the analysis of 10 kinds of native edible flowers (previous 2000) showed that in most flowers, carbohydrate (52.4 ~ 77.4%), protein (7.5 ~ 20.1%), fat (1.8 ~ 7.5%), The results were reported in the order of ash (2.1 ~ 12.1%). Similar results were found in this study.

2) mineral content

The result of measuring the mineral content of geranium is shown in Table 2 (table 2). Magnesium was 85.7 mg / 100 g, calcium was 55.4 mg / 100 g, sodium was 20.5 / 100 g, iron was 3.8 mg / 100 g, potassium was 139.5 mg / 100 g, and phosphorus was 470.2 mg / 100 g. Jeon (2000) analyzed the nutritional constituents of 8 kinds of edible flowers such as azalea and acacia, and the content of Ca and K was high in most of the flowers, especially Caustic, Camellia and Pear, Ca, Na, in the morning glory It was reported that K, and Evening Primrose and Rape blossoms showed a lot of Mg in purple lily.

In this study, geranium is high in P, K and Ca and contains a lot of inorganic ingredients beneficial to the human body. Therefore, geranium is considered to be a good source of inorganic elements and a healthy cooking material.

3) Vitamin C and Total Polyphenol Content Analysis

The results of analyzing the vitamin C and polyphenol content of geranium are shown in Table 3 (table 3). In general, vitamin C, in addition to its function as a nutrient, aids in the removal of free radicals, promotes the breakdown of peroxides, prevents the production of carcinogens nitrosamines, and lowers liver lipid peroxides. Therefore, it is very important in terms of nutritional and functional aspects, so vitamin C content is important enough to be one of the quality indicators when processed into food, and is easily dissolved in water (Hwang et al., 2003). Among natural products, amino acids, ascorbic acid, carotenoids, flavonoids, and phenolic compounds are secondary metabolites widely distributed in the plant system, and have various structures and molecular weights, and they also have physiologically active functions. In general, there are several substances that have sulfate activity, of which phenolic substances are known to have strong anti-oxidation effects (Dugan, 1980).

The results showed that geranium had a vitamin C content of 10.7mg / 100g and a total polyphenol range of 6.4mg / 100g. The vitamin C content of geranium tends to be less than that of conical (39mg / 100g), dandelion (28mg / 100g) and chrysanthemum (21mg / 100g) as shown in Park et al. (2001). Compared with Shin's (2004) report, vitamin C content of 8mg / 100g, 4mg / 100g, 6mg / 100g and hemp 2.82mg / 100g, respectively. Therefore, if processed food using geranium, which is shown to have a higher content of vitamin C than cucumbers, pears, and plums, it is considered to have great significance in terms of food nutrition as well as an ornamental role.

4) Total Glass Sugar Analysis

The result of analyzing the free sugar content of geranium is shown in Table 4 (table 4). In the order of fructose, glucose and sucrose, fructose was 94.1mg / g, glucose was 52.2mg / g and sucrose was 5.9mg / g. The composition of fructose 75.23mg / g, sucrose 61.70mg / g and glucose 43.69mg / g was higher in geranium than fructose and glucose. In general, sugars in foods are artificially added to enhance the functionality of the sugars, since the presence of reducing sugars such as fructose, glucose and maltose, and free sugars such as sucrose mainly influences the taste and enhances the nutritional properties. Kim and Kim, 2005). Therefore, geranium, which has a high content of free sugars, has significant significance in terms of food nutrition in addition to the coronary characteristics, so it may be good to use this point to increase the use of geranium flowers.

5) Analysis of constituent amino acids

As a result of analyzing the amino acid composition of geranium is shown in Figure 5 (table 5). Geranium has 18 amino acids isolated. Essential amino acids contained more than 40% geranium based on total amino acid content. Among the essential amino acids, leucine and lysine were the highest at 10.0mg / g and 8.4mg / g, respectively. Among the total amino acids, the sour glutamic acid was the highest at 23.8mg / g. On the other hand, Kwon et al. (1995) pointed out that amino acid composition is deeply related to quality by deeply involved in the formation of taste and aroma, and Konta (1991) found that most edible flowers have excellent protein content and amino acid composition. The results of this study also included sweet amino acids such as alanine, histdine, leucine, glycine, and phenylalanine, so that edible flowers were valuable as food ingredients.

6) Fatty Acid Analysis

As a result of analyzing the fatty acid composition of the geranium as shown in Figure 6 (table 6). 15 species were identified. Among saturated fatty acids, myristic acid, palmitic acid, heptadecanoic acid and stearic acid were identified, among which palmitic acid was the most abundant.

7) Color by Type of Geranium Flower Jam

The chromaticity of the geranium flower jam prepared by varying the kind of fruit added to the geranium is shown in Table 7 and 8 (Fig 1). Kim and Jeon (2001) showed that the strawberry jam had a L value of 30.14, an a value of 44.85, and a b value of 53.67. The 100% geranium jam had a L value of 24.87, a value of 7.32, and b. The value of 1.16 was slightly lower than that of strawberry jam, whereas the L value of brightness was slightly lower, but the b value of yellow and b value of yellow were lower. In this experiment, L value of geranium jam was the lowest when grape was added, but a value was the highest. This color difference is thought to be due to the influence of pigments such as Flavonoid and anthocyanin in each added fruit.

8) Sugar content by type of geranium flower jam

As a result of examining the sugar content of geranium flower jam prepared by single or mixed five fruits in geranium is shown in Table 8 (table 8). Geranium jam with no fruit mixture had the lowest sugar content of 43.0 ± 0.4 and the highest sugar content was 68.0 ± 0.0 with jam containing 1: 4 of geranium and audi. At the present time, consumers' preference for food is toward low-calorie fruit vegetables in consideration of health. Geranium used in this study was found to contain anthocyanin and flavonoid-based bioactive substances with various metabolic disorders such as antioxidant activity, prevention of cardiovascular disease, diabetes, and diuretics. (Ji, 2004) Geranium's inherent taste, combined with the fruit to improve the flavor of the jam has the advantage that can be differentiated from the existing fruit jam.

9) Spreadability by Type of Geranium Flower Jam

As a result of investigating the spread of geranium flower jam prepared by single or mixed five fruits in geranium is shown in Figure 10 (Fig 2). Jam made by adding banana and grape to each 100% geranium and geranium showed spreadability of 5 ~ 6cm, while jam with strawberry and tangerine added to geranium showed spreading according to the kinds of fruits added with 7 ~ 8cm There was a slight difference. According to a study by Kim and Jeon (2001), the viscosity of jam increases due to the increase of solid content by adding onion when preparing strawberry jam, which is thought to be different depending on the types of additives. I think.

10) Texture by type of geranium flower jam

The results of examining the texture of geranium flower jam prepared by single or mixing five fruits in geranium are shown in Table 9 (table 9). The strength of the geranium jam texture tended to increase when the fruit was added compared to the 100% geranium jam. This was thought to be influenced by the pectin contained in the fruit. The hardness and adhesion of geranium jam were found to be somewhat higher. Most jams on the market are generally prepared by adding food additives, such as gelatin, to supplement cohesion and taste during manufacture. However, in this study, there was no problem in jam spreading or texture when making jams because of the pectin contained in geranium flowers and fruits even if these additives were not used at all. Taste and aroma also showed the characteristics of geranium flowers and fruits, so that they could be differentiated from existing jams.

11) Geranium Flower Jam of  Sensory Evaluation by Type

As a result of investigating the sensory evaluation of geranium flower jam prepared by single or mixed five fruits in geranium, it is shown in Table 10 (table 10). Jams made with geranium alone retained the inherent aroma and taste of geranium but tended to be slightly bitter. But if the fruit was added, this could be eliminated. In this experiment, jam made by mixing grapes with geranium received the highest rating, but jam made by adding tangerine, strawberry, and apple to geranium was also highly evaluated.

1 is a result of analyzing the general components of geranium.

Figure 2 is the result of measuring the mineral content of geranium.

Figure 3 is the result of analyzing the vitamin C and polyphenol content of geranium.

4 is a result of analyzing the free sugar content of geranium

5 is a result of analyzing the amino acid composition of geranium.

6 is a result of analyzing the fatty acid composition of the geranium.

7 and 8 are the results of the color irradiation of the geranium flower jam.

9 is a result of examining the sugar content of geranium flower jam.

10 is a result of investigating the spread of geranium flower jam.

11 is a result of examining the texture of geranium flower jam.

12 is a result of examining the sensory evaluation of geranium flower jam.

Claims (4)

Geranium flower, sugar, and at least one fruit selected from the group consisting of audi, apples, grapes, strawberries and tangerines, when the geranium flower 1 using a composition mixed in a weight ratio of sugar 3 to 5, fruit 2 to 6 Geranium flower jam, characterized in that manufactured by. 2. The geranium flower jam of claim 1, wherein the geranium flower jam is prepared using a composition comprising all of the audio, apple, grape, strawberry and tangerine in the same weight ratio. delete delete

Images