KR20190014864A - Blueberry raw jam and the preparing process thereof - Google Patents

Abstract

The present invention relates to a method of easily preparing blueberry jam which has high blueberry content by using blueberry fruits, has freshness by reducing a heating time during a process, and has excellent flavor and functionality while having an increased preservation period by using specific acidity, and to functional blueberry jam prepared thereby. The method of preparing blueberry jam of the present invention comprises the following steps of: measuring frozen blueberry and sugar, uniformly mixing measured frozen blueberry and sugar, and aging the mixture overnight; heating the aged mixture to boil at 80 to 90°C; immediately stopping heating when the mixture reaches the temperature, and grinding the same with a mixer; and putting pickled plum and dried blueberry to the grinded mixture obtained in the previous step and heating the same again to boil. According to the present invention, frozen blueberry and sugar are mixed and left for a predetermined time such that moisture is separated in advance, and thus moisture separation is not performed in a completed product. In addition, high functional blueberry jam has high blueberry content by being prepared by adding dried blueberry in a separate step, has high freshness by reducing a heating time during a process, and has excellent flavor and functionality while having an increased preservation period by using specific acidity like pickled plum. Thus, the present invention enables to effectively and conveniently intake anthocyanin and other ingredients which are active ingredients of blueberry.

Description

Blueberry jam and a preparation method thereof [0002]

The present invention relates to a blueberry raw jam and a method for preparing the same, and more particularly, to a blueberry raw jam using a blueberry fruit, The present invention relates to a method for easily producing a high-functionality blueberry jam excellent in functionality and a functional blueberry jam obtained thereby.

Hyundai has been suffering from various problems due to the lack of mineral intake due to preference of instant food, extracorporeal excretion of cationic minerals due to excessive intake of phosphate compounds, excessive intake of sugars and lipids that interfere with calcium absorption, In order to solve these problems, it is possible to provide a jam which is developed in an instant manner by using natural fruits rich in minerals and other nutrients such as strawberries, apples, and tomatoes, so that the jams can be easily taken, .

However, fruits used for jams are mainly strawberries, apples or grapes. These fruits are rich in vitamins and other nutrients, but they do not contain all the ingredients. Especially, in order to provide desired minerals and nutrients, Various jams using natural materials such as lotus root are being provided.

Meanwhile, blueberries are shrubs belonging to the genus Ericaceae and Vaccinium, of which there are about 400 species. They are perennial vegetation grown at temperatures of 15-21 ° C and acidic soil of pH 4.5-5 , The fruit of the blueberry is round and one is about 1 ~ 1.5g and it is characterized by deep blue, reddish brown, black and white powder on the surface. The major components of blueberries having such characteristics are: soluble nitrogen-free water 81.36%, water 10.47%, crude protein 2.66%, crude oil 2.04%, ash 1.99%, crude fiber 1.48% Potassium, phosphorus, and sodium. They also contain anthocyanins, flavonoids and lycopene. They are known to have a high antioxidant capacity to inhibit free radicals, to enhance vision, to improve the immune system and to prevent stroke. Especially, It is known that beneficial anthocyanins are contained in larger quantities than any other food. In addition, blueberries are effective in anti-cancer activity, urethritis and cerebral infarction, so they have good function to promote health, prevent aging, lower the risk of cancer including cardiovascular disease, and are selected as the world's top 10 super foods I am getting a lot of attention.

Blueberries having such excellent functionality can be eaten raw, sweet and sour, and used as jams, wines, juices, sauces and confectionery raw materials, and are used for cosmetic purposes due to their antioxidant effects. For example, Korean Patent Laid-Open Publication No. 2011-0051543 (Patent Document 1) discloses a composition for preventing or treating obesity containing the fermented extract of blueberry as an active ingredient and a composition containing the fermented extract of blueberry as an active ingredient, Wherein the blueberry fermentation extract is an extract of fermented blueberry obtained by cultivating a strain of the genus Saccharomyces in blueberry, and the pharmaceutical composition disclosed in Korean Patent Publication No. 2012 -0040890 (Patent Document 2) discloses that "inhibition of obesity or inhibition of fermented blueberry extract of Mycelia mushroom mycelium Discloses a composition for inhibiting or treating obesity containing an extract of fermented blueberry obtained by culturing Mycelium of mushroom on blueberry as an effective ingredient, and Korean Patent Laid-Open Publication No. 2013-0031590 Reference 3) refers to a health functional food for preventing skin aging and improving wrinkles, which contains vitamin Nutrient extract, collagen, blueberry extract, hyaluronic acid and honey as an active ingredient, and contains blueberry for preventing skin aging and improving wrinkles .

However, it is difficult to extract an extract of blueberry component containing the anthocyanin, flavonoid, lycopene, etc., which are known to have the above excellent efficacy, at a high extraction yield by the method disclosed in the above-mentioned conventional patent documents, And there was a limit in effectively using the blueberry component. In addition, the above-mentioned patent documents are merely suggesting a composition containing a blueberry extract, and not about using the blueberry itself in its entirety.

On the other hand, Korean Patent Laid-Open Publication No. 2016-0074937 (Patent Document 4) discloses a process for producing blueberry jam, which comprises the steps of washing blueberries and then making juice to prepare juice, Adding 100 parts by weight of water and 100 parts by weight of oligosaccharide to 100 parts by weight of the blueberry juice prepared by the above-mentioned juicing step, mixing the mixture with gentle stirring, A first concentration step in which the mixed solution is heated while being heated to 85 to 90 DEG C for 30 minutes while being stirred to prepare a first concentrate; 3 parts by weight of honey is added to 100 parts by weight of the first concentrate; Mixing the mixture to a temperature of 30 to 40 DEG C to prepare a honey mixed concentrate, and heating the honey mixed concentrate at 75 to 80 DEG C with stirring for 10 minutes to obtain a second concentrate And the second concentrate is boiled by heating at 105 to 110 ° C for 5 minutes and then heated again at 55 to 60 ° C for 1 hour to obtain blueberry jam Discloses a process for producing blueberry jams including a manufacturing step, and Korean Patent Laid-Open Publication No. 2017-0002033 (Patent Document 5) discloses "a process for producing jams containing blueberry and miso, " A method for producing jam, comprising the step of preparing soymilk jam by blending chonggukjang, miso, black garlic, blueberry, and fruit juice and blueberry ".

However, the method proposed in the above-mentioned Patent Document 4 has a disadvantage in that the process is complicated, the content of blueberry is low and sugar content is high, and the method of Patent Document 5 merely discloses that blueberry is contained in miso jam But there is still no proposal for a high-function blueberry jam having a high content of blueberries, an effective use of the functional ingredient, and an excellent freshness and preservation period.

Accordingly, the present inventors have recognized the problems in the use of blueberries in the above-mentioned conventional techniques and have conducted intensive studies to solve them, and as a result, they have provided a blueberry jam by a specific method, The present invention has been completed based on this finding.

Patent Document 1: Korean Patent Laid-Open Publication No. 2011-0051543 Patent Document 2: Korean Patent Laid-Open Publication No. 2012-0040890 Patent Document 3: Korean Patent Laid-Open Publication No. 2013-0031590 Patent Document 4: Korean Patent Laid-Open Publication No. 2016-0074937 Patent Document 5: Korean Patent Laid-Open Publication No. 2017-0002033

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned problems of the prior art, and it is an object of the present invention to provide a method for producing blueberry, which is capable of effectively and conveniently ingesting various active ingredients of blueberry, Functional blueberry jam having excellent preservation period and improved flavor and functionality.

Another object of the present invention is to provide a method for easily producing a high-functionality blueberry jam using the above-mentioned blueberry fruit having excellent properties.

The present invention may also be directed to accomplishing other objects that can be easily derived by those skilled in the art from the overall description of the present specification, other than the above-described and obvious objects.

According to another aspect of the present invention, there is provided a method for preparing blueberry jam comprising:

A method for producing blueberry jam based on blueberry fruit, said method comprising:

Freezing blueberry and sugar are weighed, homogenized and aged overnight;

Boiling the aged mixture at 85 to 90 占 폚 for 15 minutes at a temperature at which microorganisms die;

Stopping heating immediately when the above condition is reached, and crushing with a mixer; And

And then adding the dried mixture of the mulberry fruit and the dried blueberry to the pulverized mixture obtained in the above step, and heating the mixture at 65 ° C under vacuum for 2 hours and 30 minutes.

According to another aspect of the present invention, the jam produced according to the manufacturing method further includes a step of brewing in a boiling state.

According to still another aspect of the present invention, the method further includes the step of adding the food additive pectin and guar gum to form the physical properties before the step of feeding the blueberry jam.

According to another embodiment of the present invention, the jam produced according to the manufacturing method further comprises sterilizing the jam at 90 ° C for 30 minutes.

According to another embodiment of the present invention, the composition ratio of the components used in each step of the production method is 20 parts by weight of frozen blueberries, 10 parts by weight, 3 parts by weight of plum, and 2 parts by weight of dried blueberries .

According to another aspect of the present invention, there is provided a blueberry jam comprising:

Improving frozen blueberries and sugar, mixing them homogeneously and aging overnight;

Boiling the aged mixture at 85 to 90 占 폚 for 15 minutes at a temperature at which microorganisms die;

Stopping heating immediately when the above condition is reached, and crushing with a mixer; And

The mixture obtained in the above step was prepared by adding plum gruel and dried blueberry to a pulverized mixture obtained by heating at 65 ° C under vacuum for 2 hours and 30 minutes.

In the blueberry jam of the present invention having the above-described structure, frozen blueberries and sugar are mixed and allowed to stand for a predetermined time to separate water in advance to prevent moisture from being separated from the finished product. , It has a high content of blueberries and shortens the heating time in the process. By using a specific acid such as citric acid which is rich in freshness and rich in mulberry blue, it is possible to increase the preservation period and to produce highly functional blueberry jam And an easy production method thereof, so that anthocyanins and other ingredients, which are active ingredients of blueberries, can be efficiently and conveniently ingested in a high content.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart schematically illustrating a process for producing blueberry jam according to a preferred embodiment of the present invention. FIG.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments with reference to the accompanying drawings, but it goes without saying that the present invention is not limited to the following embodiments and various modifications can be made within the scope of the gist of the present invention . Furthermore, well-known components, well known operations, and well-known techniques are not specifically described in the detailed description to avoid obscuring the present invention.

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In the present specification, the singular forms include plural forms unless otherwise specified in the specification. Also, components and acts referred to as " comprising (or comprising) " do not exclude the presence or addition of one or more other components and operations.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart schematically illustrating a process for producing blueberry jam according to a preferred embodiment of the present invention. FIG.

As shown in FIG. 1, a method for preparing blueberry jam according to a preferred embodiment of the present invention comprises: weighing frozen blueberries and sugar, mixing them homogeneously and aging overnight;

Boiling the aged mixture at 85 to 90 占 폚 for 15 minutes at a temperature at which microorganisms die;

Stopping heating immediately when the above condition is reached, and crushing with a mixer; And

The step of adding the powdered mulberry fruit and dried blueberry to the pulverized mixture obtained in the above step and heating the mixture at 65 ° C for 2 hours and 30 minutes to concentrate.

According to another preferred embodiment of the present invention, the method of manufacturing blueberry jam according to the present invention may further comprise feeding the jam prepared in the above-described method into a boiling state.

According to another preferred embodiment of the present invention, the manufacturing method may further include a step of adding pectin and guar gum, which are food additives, to form the physical properties before the step of feeding the blueberry jam, Based on the weight, it is preferable that pectin contains 0.2 wt% and guar black 0.02 wt%.

As described above, the blueberry fruit as a main component of the blueberry jam according to the present invention is characterized in that the main component thereof contains 84.61 g of moisture, 0.67 g of lipid, 14.13 g of carbohydrate and 0.21 g of ash as a basic component per 100 g of fruit And the anthocyanin content in the blueberry is about 100 mg per 100 g, and the efficacy of the blueberry is all derived from the efficacy of anthocyanin. The physiological and pharmacological functions of these anthocyanins include the improvement of vision, the improvement of eye fatigue, the treatment of diabetic retinopathy, the progressive inhibition of senile cataract, the platelet coagulation protection action, the capillary protection action, the strengthening action of connective tissue, , Anti-ulcer effect, anti-aging, etc., the higher the blueberry content, the better the function.

Thus, as described above, the blueberry jam produced according to the specific constitution of the present invention shortens the heating time possible during the production process, and reduces the heating temperature by applying a vacuum to protect the nutrients contained in the fruit, The natural citric acid was used to prevent the anthocyanin from being denatured, so that the anthocyanin contained in the original blueberry was intact so as to exhibit the high functionality of anthocyanin.

For this purpose, according to another preferred embodiment of the present invention, the composition ratio of components used in each step of the blueberry jam according to the present invention is 20 parts by weight of frozen blueberry, 10 parts by weight, And 2 parts by weight of dried blueberries.

According to a preferred embodiment of the present invention, the high-performance blueberry jam using blueberry fruit is prepared by preliminarily separating frozen blueberries and sugar, for example, sugar at a certain ratio, mixing them uniformly and aging overnight, In addition, since the moisture is removed from the finished jam and the moisture is removed from the blueberry and the dry blueberry is added in a separate step with the plum gum in a separate step, the anthocyanin content in the blueberry is hardly damaged So as to contain the anthocyanin which is representative of the efficacy of the blueberry, so that the effect of the blueberry is completely shown.

Further, in the present invention, the anthocyanin is recognized to contain at least 90% or more of the anthocyanin in the skin than the blueberry pulp, so that the skin can be used more efficiently as it is, so that the anthocyanin is more abundantly contained. That is, as described above, the blueberry jam according to the present invention is characterized in that the frozen blueberry is aged with sugar and the secondarily added blueberry is dried to remove water, so that the anthocyanin content per weight provides higher functionality .

As described above, in the blueberry jam according to the present invention, 20 parts by weight of frozen blueberries and 2 parts by weight of dried blueberries (corresponding to 10 parts by weight of fresh blueberries) 30 parts by weight of blueberries were used in total of 85.7% and the final sugar content was about 50 bricks.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to these Examples.

Example 1

Weigh 200 g of frozen blueberries (10 brix of sugar) and 100 g of sugar (100 brix of sugar) and mix well and warm overnight. I put the mixture of fortune that night in this way to boil, and when it started to boil, I turned off the fire and changed it to a buggy bat. Then, 30 g of bamboo grass (50 mg of sugar) and 20 g of dry blueberry (50 mg of sugar) were added to the ground mixture and boiled for about 1 hour, and 0.02% of food additive pectin 0.2% guar gum was added to make the physical properties. Approximately 250 g of the finished jam (about 50 bricks of sugar) was added in a boiling state.

Comparative Example 1

Blueberry jam was prepared in the same manner as in Example 1, except that 300 g of blueberries and 100 g of sugar were boiled, and then 30 g of plum bran was added and boiled.

Comparative Example 2

Blueberry jam was prepared in the same manner as in Example 1, except that citric acid was used instead of plumice.

Experimental Example

The anthocyanin content, freshness and preservability of blueberry jam according to the above Examples and Comparative Examples were measured and compared.

As a result, the blueberry jam of the example was superior to the blueberry jam of the comparative example 1 in the anthocyanin content and storage stability, and the storage period and the jam taste were superior to those of the comparative example 2. [

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the exemplary embodiments or constructions. It is not. Therefore, those skilled in the art will appreciate that various modifications and equivalent embodiments are possible without departing from the scope of the present invention. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims.

(Without reference numerals)

Claims (4)

A method for producing blueberry jam based on blueberry fruit, said method comprising:
Freezing blueberry and sugar are weighed, homogenized and aged overnight;
Heating the aged mixture to boiling to 80 to 90 캜;
Stopping heating immediately upon reaching the temperature and crushing with a mixer; And
And adding the dried mixture of the mulberry fruit and the dried blueberry to the pulverized mixture obtained in the above step, and heating and boiling again.
[2] The method of claim 1, further comprising the step of adding the food additive pectin and guar gum to form the physical properties before the step of feeding the blueberry jam.
[2] The method according to claim 1, wherein the composition ratio of the ingredients used in each step of the production method is 20 parts by weight of frozen blueberry, 10 parts by weight, 3 parts by weight of plum, and 2 parts by weight of dried blueberry ≪ / RTI >
A blueberry jam characterized in that it is produced according to any one of claims 1 to 3.

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