KR20160071482A - Manufacturing method of paprika jam comprising fructooligosaccharide and the paprika jam manufactured by the method - Google Patents

Abstract

The present invention provides a method for preparing paprika comprising the steps of preparing and pretreating paprika; Mixing the pretreated paprika with fructooligosaccharide, white sugar, citric acid and pectin; And heating the mixed mixture in the mixing step to prepare a jam. The present invention also relates to a method for producing paprika jam containing fructooligosaccharide.
The paprika jam according to the present invention has the effect of reducing the unnecessary waste after paprika harvest by recycling the paprika waste for disposal having no commodity value and contributing to the health promotion of the consumer by containing the health functional ingredient fructooligosaccharide, It has the effect of increasing preference by using paprika directly.

Description

TECHNICAL FIELD The present invention relates to a method for producing paprika jam containing fructo-oligosaccharide and a paprika jam prepared by the method. BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a paprika jam containing fructooligosaccharide,

The present invention provides a method for preparing paprika comprising the steps of preparing and pretreating paprika; Mixing the pretreated paprika with fructooligosaccharide, white sugar, citric acid and pectin; And heating the mixed mixture in the mixing step to prepare a jam. The present invention also relates to a method for producing paprika jam containing fructooligosaccharide.

The paprika jam according to the present invention has the effect of reducing the unnecessary waste after paprika harvest by recycling the paprika waste for disposal having no commodity value and contributing to the health promotion of the consumer by containing the health functional ingredient fructooligosaccharide, It has the effect of increasing preference by using paprika directly.

Jam refers to jellies or syrups of fruits or fruit or vegetables with sugars.

In addition, jam is a product made by adding sugar after evaporating and concentrating moisture to such a degree that corruption caused by microorganisms can not occur due to microorganisms. As a result, osmotic pressure is increased due to a sugar containing a large amount of sugar and the growth of microorganisms is inhibited Therefore, the storage stability is high.

For the jam to be made, three conditions of pectin, acid and sugar should be prepared. If the fruit is immature or overgrown, the pectin and acid content are inadequate, so pectin and acid should be added and controlled.

Usually, the pH is 2.8 to 3.3 and the sugar concentration is more than 60 degrees. The amount of sugar added depends on the type and quality of the raw material, the type of sugar, and the sugar content of the product. Usually, the ratio of sugar to fruit is 1: 1, but the sugar content varies according to the maturity of the fruit, so maturity must be considered.

The general manufacturing process is done in the following order: raw material (fruit) → washing → pre-treatment (picking, peeling, cutting, shrinking, cutting, cutting, etc.) → sugar loading → cooker → filling → sealing → cooling → product.

The standard of jam is raw material, it should contain more than 40% of fruit, it should have its own color and flavor and be free from odor and odor. Moisture should not be more than 55%, not more than 35% of total, starch and gelatin should not be detected, and sorbic acid or potassium sorbate should be added less than 0.5 g / kg.

The jam was originally made of pectin contained in the fruit as a raw material, but in recent years, since the pectin powder extracted from the fruit can be used, a jam using fruits such as fruits or vegetables with a small pectin content has been produced. Most of the production of jams in Korea is made from strawberries, and most of the raw materials are frozen strawberries.

In food industry, jams are classified into four types and standards are set.

1) Jam: Fruit or fruit or vegetables (more than 40% based on the organism, but 30% or more of berries other than strawberry) are jellied together with saccharides.

2) Marmalade: Citrus fruit (30% or more citrus fruit), which contains citrus peel.

3) Preserved style: Fruits of berries other than strawberry are used as a raw material. Fruits in full form and fruits other than valleys are used as raw materials. .

4) Other jam: Syrup (more than 30% based on biological), jelly (more than 20% based on organisms) or fruit pie filling, processed with fruits or fruit vegetables as they are or with sugars.

The specification should be in the form of an attribute (it should have a unique color and flavor and be viscous and have no already and no odor), soluble solids (more than 40.0%, more than 20.0% but jelly more than 15.0%), And other preservatives such as sorbic acid (1.0 g / kg or less).

However, conventional jams are made with excess sugar only, which can lead to excessive sugar consumption when consumed in large quantities, especially for people with diabetes or those with diabetes.

Accordingly, the present inventors have devised the present invention to provide a paprika jam containing fructo-oligosaccharide which has a sweet taste and is beneficial to the health of an edible person while lowering the sugar content.

Fructo-oligosaccharides are found in vegetables such as bananas, onions, asparagus, burdock, garlic, honey or chicory roots, and are found in vegetables, mushrooms or fruits.

In the 1950s, enzymes were used for the production of enzymes, and then enzymes derived from microorganisms or enzymes existing in leaves of sugar beet leaves were used to produce biotransformation reactions.

In 1983, Meiji confectionary started to commercialize for the first time in Japan. In 1987, CJ Corporation (then Cheil Jedang) was the first to develop and sold to date.

Fructooligosaccharide, a functional ingredient of health functional foods, is made by transferring fructose to sugar using invertase (β-fructofuranosidase) or partially hydrolyzed inulinase (EC 3.2.1.7) As a raw material, functional ingredients are GF2 (kestose), GF3 (nystose) and GF4 (fructofuranosylnystose).

The method of using the transferase in the production method of the fructooligosaccharide product is as follows.

(A) Preparation of enzyme:

After the microorganisms are cultured, the transferase (β-fructofuranosidase) contained in the strain is isolated.

(B) Enzyme transfer reaction:

The sugar solution is adjusted to a concentration of 60%. The sugar solution is transferred to the fructooligosaccharide using an enzyme such as an immobilized enzyme.

(C) Liquid product having a purity of 50% or more:

The reaction mixture is concentrated and filtered to obtain a liquid product having a content of about 50%.

(D) Production of liquid products having a purity of 90% or more:

About 50% of the sugar solution is separated into fructooligosaccharides and other saccharides using resin. The separated fructooligosaccharide is concentrated to produce a liquid product having a purity of 90% or more.

(E) Powder or granules with a purity of 90% or more.

The fructooligosaccharide having a purity of 90% or more is dried to make a powder having a moisture content of 10% or less.

The fructooligosaccharide prepared by the above method has been used for a long time as a raw material for food, and since serious side effects have not been reported to date, it can be regarded as a safe material.

These fructo-oligosaccharides are known to have an effect of suppressing the synthesis of glucan, which is a cause of tooth decay, while having a sweet taste and lower calorie than sugar.

In addition, very small amounts are hydrolyzed by gastric acid and absorbed into fructose and glucose, and most of them are not digested by digestive enzymes but fermented by intestinal bacteria in the large intestine. The short-chain fatty acids produced as a result of fermentation acidify the intestinal environment and serve as an easy energy source for intestinal bacteria.

In addition, fructooligosaccharide acts to selectively enhance the absorption of calcium. Fructo-oligosaccharides acidify the colon environment to increase the solubility of calcium, promote simple dispersion through the intercellular space, induce the synthesis of Ca-binding protein, Animal testing has also shown that it also increases the active transport. Calcium ingested as food is known to be mainly absorbed from the duodenum, but calcium absorption through the large intestine is increased when fructooligosaccharide is ingested.

In addition, paprika ( Capsicum annuum L.) is an annual plant belonging to the Solanaceae Capsicum annuum and has been widely used for various phytochemicals such as rotenoids, flavonoids, vitamin C and phenolic compounds. And it is known that various coloring matter components and their effects are reported by color, and thus they have the effect of reducing and preventing cancer and cardiovascular diseases.

In Korea, since the crops that have improved the bell pepper have been newly introduced under the name of 'paprika', there is a tendency that bell pepper and paprika are different. It is called paprika, which is generally hot, brittle, bell pepper, sweet and crunchy. Since the distinction between bell pepper and paprika is not accurate, the "horticultural glossary" published by the Korean Society of Horticulture (1994) is classified as "sweet pepper".

The paprika can be harvested after about 7 to 9 weeks after the fruit is planted, and the harvest time varies by 4 to 8 days due to color, breed and seasonal effects. It is harvest time when more than 90% of the whole color of the fruit is colored (the fruit appears to be colored by the sun). If it is harvested too soon, the merchantability drops, and if it is late, the storage stability lowers and the overall yield drops. It is advisable to harvest two times a week in winter and three times a week in summer.

Recently, it has been widely used in Korea for salads, etc., and is being produced throughout the year. However, since high temperature is needed for cultivation, winter cultivation is performed in the cultivation room which is made in the southern region or the heating apparatus.

On the other hand, in the prior art related to the present invention, Korean Patent Registration No. 10-0419075 discloses that paprika having a strong sweet taste and rich in various vitamins is used as a raw material, and paprika having excellent sweetness and excellent color, The jam is described.

The paprika jam of the prior art includes 25 to 40 wt% of paprika puree, 30 to 35 wt% of water, 20 to 26 wt% of sugar, 4.5 to 10 wt% of apple juice, 5.3 to 10 wt% of syrup, 0.05 to 3 wt% And 0.15 to 1.5% by weight of pectin.

However, the prior art uses only sugar as a raw material of paprika jam, so that excessive sweetness and sugar consumption may be a concern, and there is a problem that it may be uncomfortable for a person who has dieting or diabetes.

Korean Registered Patent No. 10-0419075 (2004.02.04)

A problem to be solved by the present invention is to provide a method for preparing paprika which comprises preparing and pretreating paprika; Mixing the pretreated paprika with fructooligosaccharide, white sugar, citric acid and pectin; And a step of heating the mixed mixture in the mixing step to prepare a jam. The present invention also provides a method for producing paprika jam containing fructooligosaccharide.

The problem to be solved by the present invention is to reduce the unnecessary waste after paprika harvest by recycling the paprika waste for disposal having no commercial value, and to contain the health functional ingredient fructo-oligosaccharide, thereby contributing to the health promotion of the consumer And paprika jam which has an effect of increasing preference by directly changing paprika.

The present invention relates to a method for preparing paprika, comprising the steps of: preparing and pretreating paprika; Mixing the pretreated paprika with fructooligosaccharide, white sugar, citric acid and pectin; And a step of heating the mixed mixture in the mixing step to prepare a jam. The present invention provides a method for producing paprika jam containing fructooligosaccharide.

The present invention has the effect of reducing unnecessary waste after harvesting paprika by recycling waste paprika which has no commercial value, and it contains fructooligosaccharide which is a health functional ingredient, contributes to improvement of health of the consumer, The present invention aims to solve the technical problem by providing paprika jam having an enhanced taste and an improved taste.

The paprika jam according to the present invention has the effect of reducing unnecessary waste after paprika harvesting by recycling disused paprika cultivars having no commercial value.

The paprika jam according to the present invention contains fructooligosaccharide which is a health functional ingredient and has an effect of contributing to the health promotion of an edible person.

The paprika jam according to the present invention has an effect of improving palatability by directly using paprika.

1 is a table showing production conditions of paprika jam used as an experimental group in the sensory evaluation of paprika jam according to the pretreatment process.
2 is a graph showing the results of sensory evaluation of paprika jam according to the pretreatment process.
Fig. 3 is a table showing production conditions of paprika jam used as an experimental group in the sensory evaluation of paprika jam according to paprika color.
4 is a graph showing the results of sensory evaluation of paprika jam according to paprika color.
5 is a table showing the preparation conditions of paprika jam used as an experimental group in the sensory evaluation of paprika jam according to the blending ratio of fructooligosaccharide and sugar.
6 is a graph showing the results of sensory evaluation of paprika jam according to the blending ratio of fructooligosaccharide and sugar.
FIG. 7 is a table showing the preparation conditions of paprika jam used as an experimental group in the sensory evaluation of paprika jam according to the citric acid ratio.
8 is a graph showing the results of sensory evaluation of paprika jam according to citric acid ratio.
9 is a table showing the production conditions of paprika jam used as an experimental group in the sensory evaluation of paprika jam according to the pectin ratio.
10 is a graph showing the results of sensory evaluation of paprika jam according to pectin ratio.
11 is a graph showing the cell viability of the paprika extract.
12 is a graph showing the total polyphenol content of the paprika extract.
13 is a graph showing the total flavonoid content of the paprika extract.
14 is a graph showing the DPPH radical scavenging activity of the paprika extract.
15 is a graph showing ABTS radical scavenging activity of paprika extract.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may properly define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

Therefore, the embodiments and the reference examples described in this specification are merely the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention. Therefore, various equivalents and variations Examples should be understood.

Example  One. Fructo-oligosaccharide  Of producing paprika jam

1) paprika preparation and pretreatment step

Prepare fresh paprika and trim it.

At this time, paprika can be used for disposal of paprika for disposal after the paprika is harvested and the value of the product drops because the faucet falls or the paprika surface is scratched.

Rinse the prepared paprika in running water and remove the faucets and seeds, taking care not to damage the paprika.

Prior to making the paprika jam, the paprika may be pretreated by gently peeling it, removing it from the skin, grinding it into a mixer, or changing it into a mixer and filtering it with cotton or sieve.

Preferably, the paprika can be used after being shaken in a mixer.

2) Material mixing step

Pre-treated paprika, sugar, citric acid and pectin are mixed.

In this case, the sugar may be fructooligosaccharide as a main material, and may further include isomaltooligosaccharide, white sugar, sulfur sugar, brown sugar, xylose sugar or betacyclodextrin, and two or more sugars may be used together.

The fructooligosaccharide may be in the form of powder, granule or liquid phase, preferably a liquid phase having a purity of 90% or more, but is not limited thereto.

Beta cyclodextrin can be in powder, granule or liquid form, preferably in powder form.

Beta-cyclodextrin (β-CD) is a cyclic oligosaccharide in which glucose molecules are linked. Its outer surface is hydrophilic and the inside is hydrophobic. It has a cylindrical structure, which improves solubility and improves water absorption It is known to improve the chemical properties.

It is widely used for foods and pharmaceuticals. It is used for food, especially beverages, functional food, or odor and bitter taste. It is also used as a medicine to prevent tooth decay.

These beta cyclodextrins have been reported to have an effect of lowering the blood sugar level or improving obesity in addition to the effect of removing odor and bitter taste, and having a slight sweet taste, the jam may have a sweet taste when added to paprika jam.

44 to 55 parts by weight of fructooligosaccharide per 100 parts by weight of paprika may be mixed. When two or more sugars are mixed, 20 to 30 parts by weight of fructooligosaccharide and 20 to 30 parts by weight of white sugar can be mixed based on 100 parts by weight of paprika.

However, the mixing ratio of the saccharide is not limited thereto, and may be added differently depending on the processing step and preference.

Citric acid may be blended in an amount of 0.1 to 0.5% by weight, and pectin may be blended in an amount of 0.1 to 1.5% by weight. Preferably 0.2% by weight of citric acid and 0.3% by weight of pectin.

In addition, a supplementary material such as lemon juice, citrus juice or apple may be added to enhance the preference in the ingredient blending step.

3)

Put the ingredients in a pan, heat and boil. At this time, be careful not to burn the jam on the bottom of the pan and constantly stir.

When the mixture starts to boil, it is changed into flame and is boiled.

The cooking process can be performed until the center temperature of the jam reaches 103-105 DEG C and heating can be stopped at a brix of about 50-60 brix on the basis of the concentration of the jam, .

The prepared paprika jam can be kept sealed in a sterilized bottle.

Reference Example  1. Preference evaluation of paprika jam by pretreatment process

1) Sensory evaluation process

Sensory evaluation was carried out to investigate the difference of preference according to the difference of pretreatment process.

Thirty panelists were selected, and the texture, sweetness, and flavor of the experimental group (paprika slightly peeled off, paprika put on a blender, paprika filtered on a blender, and paprika on a blender) , Color and preference items.

The production conditions of the paprika jam used as an experimental group are shown in Fig.

The evaluation was based on the 7 point scale, and the method of increasing the preference toward 7 points was set.

2) Sensory evaluation results

2 is a graph showing the results of sensory evaluation of paprika jam according to the pretreatment process.

As a result of the sensory evaluation, the preference of brown paprika in the blender was high in texture and color items, and in paprika in blender was high in sweetness and preference items.

Reference Example  2. Preference evaluation of paprika jam according to paprika color

1) Sensory evaluation process

Sensory evaluation was carried out to investigate the difference of preference according to the difference of paprika color.

Thirty panelists were selected and sensory evaluation was performed on the sourness, sweetness, flavor, color, and acceptability of the experimental groups (red paprika, orange paprika and yellow paprika) with different manufacturing conditions.

The production conditions of the paprika jam used as an experimental group are shown in Fig.

The evaluation was based on the 7 point scale, and the method of increasing the preference toward 7 points was set.

2) Sensory evaluation results

4 is a graph showing the results of sensory evaluation of paprika jam according to paprika color.

As a result of sensory evaluation, red, orange and yellow paprika showed similar preference in sour taste items, but overall, yellow paprika showed high preference.

Reference Example  3. Fructooligosaccharide  Depending on the mixing ratio of sugar Paprika  Likelihood evaluation

1) Sensory evaluation process

Sensory evaluation was carried out to investigate the difference in preference between fructooligosaccharide and sugar.

A panel of 30 subjects was selected and the experimental groups (paprika, fructooligosaccharide, and sugar ratio of 2: 0: 1, 8: 1: 3, 4: 1: 1, 8: 3: 1 and 2: : 1: 0) were subjected to sensory evaluation of sour taste, sweet taste, flavor, color, and taste.

The production conditions of the paprika jam used as an experimental group are shown in Fig.

The evaluation was based on the 7 point scale, and the method of increasing the preference toward 7 points was set.

2) Sensory evaluation results

6 is a graph showing the results of sensory evaluation of paprika jam according to the blending ratio of fructooligosaccharide and sugar.

As a result of the sensory evaluation, the ratio of paprika, fructooligosaccharide and sugar was the highest at 4: 1: 1. Especially, sweetness and color items showed high preference.

Reference Example  4. Depending on citric acid ratio Paprika  Likelihood evaluation

1) Sensory evaluation process

Sensory evaluation was carried out to investigate the difference of preference degree according to difference of citric acid ratio.

The sensory evaluation of the sourness, sweet taste, flavor, color, and acceptability of the experimental group (citric acid 0.1%, 0.2% and 0.3%) with different manufacturing conditions were conducted by selecting 30 panelists.

The preparation conditions of the paprika jam used as an experimental group are shown in FIG.

The evaluation was based on the 7 point scale, and the method of increasing the preference toward 7 points was set.

2) Sensory evaluation results

8 is a graph showing the results of sensory evaluation of paprika jam according to citric acid ratio.

As a result of the sensory evaluation, the sourness and palatability items showed relatively low preference in citric acid 0.3%, and the overall preference was 0.2% in citric acid.

Reference Example  5. Depending on the ratio of pectin Paprika  Likelihood evaluation

1) Sensory evaluation process

Sensory evaluation was carried out to investigate the difference of preference degree according to difference of pectin ratio.

Thirty panelists were selected and sensory evaluations were conducted on the productability, sweetness, flavor, color and palatability of the experimental groups (pectin 0.1%, 0.3% and 0.5%) with different manufacturing conditions.

The production conditions of the paprika jam used as an experimental group are shown in Fig.

The evaluation was based on the 7 point scale, and the method of increasing the preference toward 7 points was set.

2) Sensory evaluation results

10 is a graph showing the results of sensory evaluation of paprika jam according to pectin ratio.

As a result of sensory evaluation, pectin 0.5% showed the lowest preference and pectin 0.1% and 0.3% showed similar preferences overall.

Experimental Example  1. Measurement of cell viability

1-1. Experimental course

T-BHP (tert-butyl hydroperoxide) is a well-known compound that causes liver damage. As a mechanism of action, acetaminophen is induced by 2E1, an enzyme system of cytochrome P450, NAPQI (N-acetyl-p-benzoquinone imine) eletrophile, which causes cytotoxicity.

To determine the cell viability of paprika extract, oxidative stress was induced in normal hepatocyte Chang cells by t-BHP and MTT assay was performed.

1-2. Experiment result

11 is a graph showing the cell viability of the paprika extract.

As a result of the experiments, it was confirmed that the cell viability was enhanced when the paprika extract was treated after inducing oxidative stress with t-BHP.

Experimental Example  2. Antioxidant activity analysis

2-1. Total polyphenol content analysis

The total polyphenol content of the paprika extract was measured using the Folin-Denis method.

12 is a graph showing the total polyphenol content of the paprika extract.

All paprika extracts showed high polyphenol content and yellow paprika extracted with 70% ethanol showed the highest polyphenol content.

2-2. Total flavonoid content analysis

Total flavonoid content was measured by Nieva Moreno et al.

13 is a graph showing the total flavonoid content of the paprika extract.

The results showed that red paprika extracted with 70% ethanol had the highest flavonoid content.

2-3. DPPH Radical Scatters  analysis

The DPPH radical scavenging activity of paprika extract was measured by ascorbic acid.

14 is a graph showing the DPPH radical scavenging activity of the paprika extract.

The paprika extracts extracted with 70% ethanol showed that the extracts of 64.7% of yellow paprika, 63.6% of orange paprika and 59.8% of red paprika were effective in extracting paprika. In paprika extracts extracted with 50% ethanol, 56.5% of yellow paprika, 64.3% Red paprika showed the scavenging activity of 54.7%.

2-4. ABTS Radical Scatters  analysis

To investigate the antioxidant activity of paprika extract, ascorbic acid was used as a control group.

15 is a graph showing ABTS radical scavenging activity of paprika extract.

In the paprika extracts extracted with 70% ethanol, 75.4% of the yellow paprika, 80.1% of the orange paprika and 78.3% of the red paprika were observed. In the paprika extracts extracted with 50% ethanol, Red paprika showed 68.9% scavenging activity.

Claims (5)

Preparing and pretreating paprika;
Mixing the pretreated paprika with fructooligosaccharide, white sugar, citric acid and pectin; And
And heating the mixed mixture in the mixing step to prepare a jam. The method for producing paprika jam containing fructooligosaccharide according to claim 1,
The method according to claim 1,
Wherein the fructooligosaccharide is mixed with 20-30 parts by weight of fructooligosaccharide, 20-30 parts by weight of white sugar, 0.1-0.5 parts by weight of citric acid, and 0.1-1.5 parts by weight of pectin, based on 100 parts by weight of paprika. ≪ / RTI >
The method according to claim 1,
Wherein the fructooligosaccharide is in a liquid phase having a purity of 90% or more.
The method according to claim 1,
Characterized in that in the step of producing the jam, the heating time is from the time when the central temperature reaches 103 to 105 DEG C. The method for producing paprika jam containing fructooligosaccharide,
A paprika jam containing a fructooligosaccharide prepared by the method according to any one of claims 1 to 4.

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