HK40001703B - Fruit jam comprising allulose and method for manufacturing same - Google Patents

Description

Jam containing psicose and preparation method thereof

Cross Reference to Related Applications

This application claims priority from korean patent application No.10-2016-0112501, filed on 2016, 9, 1, by 2016, to the korean intellectual property office according to 35 u.s.c. § 119, which is incorporated herein by reference in its entirety.

Technical Field

The following disclosure relates to a jam containing psicose and a method for preparing the same.

Background

Jams are generally prepared by adding large amounts of sucrose to fruits or vegetables, followed by boiling to obtain a high viscosity gel form. Therefore, since the jam contains a large amount of sucrose, the growth of microorganisms is inhibited, thereby improving the storability, but the possibility that excessive intake of sucrose causes tooth decay, rapid change in blood sugar, obesity, and the like becomes high. In addition, as the storage time elapses, water as a dispersion medium contained in the gel is separated from the jam, and thus microbial stability is lowered. In addition, according to the conventional method for preparing the jam, since sucrose is boiled at a high temperature for a long time, a boil-over phenomenon occurs, and bubbles generated therefrom are present even after cooling, thereby causing deterioration of sensory characteristics. When a plurality of temperature controllers are applied to prevent the boiling-over phenomenon from occurring, the labor and time costs required for manufacturing the jam are increased, the nutritional components of the fruit are destroyed, and the texture of the food is deteriorated.

Psicose is a C-3 epimer of D-fructose, and psicose is a natural sugar component present in trace amounts in raisins, figs, wheat and the like. Allulose has a sweetness of 70% of sucrose, but has a caloric value of 0kcal/g, which is only 5% of sucrose (4 kcal/g). Therefore, psicose is attracting attention as a sweetener substitute for sucrose. However, the use of allulose in jams has not been reported.

Under these circumstances, the present inventors have been made an effort to solve the above-mentioned disadvantages of the conventional jams. Finally, it was found that when a jam was prepared by using psicose, a boil-over phenomenon, sensory quality and storage stability were improved upon preparing the jam, thereby completing the present invention.

[ related Prior Art documents ]

(patent document 1) Korean patent No.10-0735865B1

Disclosure of Invention

The invention provides a jam containing psicose and a preparation method thereof.

According to an exemplary embodiment of the present invention, there is provided a jam comprising a fruit and a saccharide containing psicose.

The term "fruit" of the present invention means edible woody plant fruit, and is not limited in scope as long as it is fruit of a fruit or plant that can be used for preparing jam. The fruit of a plant (e.g., strawberry, watermelon, melon, etc.) is an edible herbaceous plant, but is considered a fruit according to consumer habits. Thus, fruits of plants are defined as being included in the fruits of the present invention. Specifically, the fruit of the present invention includes, but is not limited to, orange, tangerine, lemon, grapefruit, peach, apricot, grape, pear, apple, pineapple, strawberry, cranberry, blueberry, acai berry, pomegranate, banana, mango, guava, watermelon, melon, plum, kiwi or a mixture thereof.

The fruit of the present invention is not limited to the raw material obtained by removing the inedible portion in the natural fruit, and may include a concentrated liquid or powder thereof. Further, the fruit used in the present invention may include a case where the fruit material is physically changed, or a case where the ingredients contained in the fruit material are changed due to a chemical change in the jam preparation process (for example, heating process) of the present invention.

The psicose of the present invention may be directly extracted from a natural product, may be chemically synthesized, or may be biologically prepared, but is not limited thereto.

The amount of psicose of the present invention may be 50 to 300 parts by weight based on 100 parts by weight of the fruit. Specifically, the allulose of the present invention may be contained in the jam in an amount of 50 to 300 parts by weight, 50 to 250 parts by weight, 50 to 200 parts by weight, 50 to 150 parts by weight, 50 to 125 parts by weight, 50 to 100 parts by weight, 75 to 300 parts by weight, 75 to 250 parts by weight, 75 to 200 parts by weight, 75 to 150 parts by weight, 75 to 125 parts by weight, 75 to 100 parts by weight, 100 to 300 parts by weight, 100 to 250 parts by weight, 100 to 150 parts by weight, 100 to 125 parts by weight, 125 to 300 parts by weight, 125 to 250 parts by weight, 125 to 200 parts by weight, 125 to 150 parts by weight, 150 to 300 parts by weight, 150 to 250 parts by weight, 150 to 200 parts by weight, 200 to 300 parts by weight, 200 to 250 parts by weight, or 250 to 300 parts by weight.

The jam of the present invention may further comprise at least one sweetener other than sucrose as a saccharide component. Sweeteners include, but are not limited to, known sweeteners (e.g., monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and high intensity sweeteners (high sweeener)). Specifically, the monosaccharide may be, for example, arabinose, xylose, fructose, tagatose, allose, glucose, or galactose, and the disaccharide is a saccharide in which two monosaccharides are combined together, such as lactose, maltose, trehalose, turanose, or cellobiose.

Oligosaccharides are saccharides in which three or more monosaccharides are combined together, and may be, for example, fructooligosaccharides, isomaltooligosaccharides, xylooligosaccharides, gentiooligosaccharides, maltooligosaccharides, or galactooligosaccharides. The sugar alcohol is a substance formed by reducing a carbonyl group of a saccharide, and may be, for example, erythritol, xylitol, arabitol, mannitol, sorbitol, maltitol, or lactitol. The high intensity sweetener is a sweetener having a sweetness ten times or more that of sucrose, and may be, for example, aspartame, acesulfame K, rebaudioside a, or sucralose. However, these substances are not limited thereto.

The jam may also contain pectin, organic acids or combinations thereof. In particular, the jam of the present invention may have an acidity with a pH value of 2.0 to 5.0, 2.5 to 4.5 or 3.0 to 4.0, and an acidity of 0.1% to 2.0%, 0.2% to 1.5% or 0.2% to 1.0%. The jam of the present invention may further comprise an organic acid (e.g., citric acid, malic acid, tartaric acid, oxalic acid or acetic acid) as necessary to adjust pH or acidity.

In addition, the jam of the present invention may further comprise a thickener (e.g., a polysaccharide such as pectin, gelatin, gum, etc.).

In addition to the above ingredients, the jam of the present invention may further comprise various other ingredients that can be added to other compositions for consumption and drinking.

The jam of the invention may not contain sucrose. The sucrose means sucrose added from the outside in addition to sucrose contained in the fruit or sucrose generated from the fruit during the jam preparation process.

The jam of the present invention may have a hardness of 10gf to 80gf, and may have a hardness of 10gf to 70gf, 10gf to 50gf, 15gf to 80gf, 15gf to 70gf, or 15gf to 50gf.

The spread rate (spaadability) of the jam of the present invention may be 0.5 Δ g/Δ sec to 3.0 Δ g/Δ sec, specifically, 0.5 Δ g/Δ sec to 2.8 Δ g/Δ sec, 0.5 Δ g/Δ sec to 2.0 Δ g/Δ sec, or 0.8 Δ g/Δ sec to 2.0 Δ g/Δ sec.

According to another exemplary embodiment of the present invention, there is provided a method of manufacturing jam, the method including: (a) contacting the fruit with a saccharide comprising psicose; and (b) heating the product of step (a).

The method may not comprise contacting the fruit with sucrose. As demonstrated in the following examples, by the preparation method of the present invention, allulose can be used instead of sucrose to prepare jam. The jam prepared by the preparation method of the present invention can reduce boil-over phenomenon and syneresis, while having sensory characteristics similar to those of the conventional jam prepared by using sucrose.

Hereinafter, the method for preparing jam according to the present invention is described in detail.

First, a particular fruit is selected and washed with water to remove inedible parts (e.g., stems, skins, or stones) and then broken. The saccharide containing psicose was added to the crushed fruit at a specific weight ratio with respect to the crushed fruit, and then mixed and heated for a predetermined time, and then cooled at room temperature to prepare a jam.

The heating of the present invention may be carried out by any known heating method. As non-limiting examples, heating may be performed using a microwave oven of 500W to 1000W for 1 minute to 10 minutes, or using a gas range for 5 minutes to 30 minutes.

According to yet another exemplary embodiment of the present invention, there is provided a method of reducing bubbles of jam, including: (a) contacting the fruit with a saccharide comprising psicose; and (b) heating the product of step (a).

Since the method for preparing jam of the present invention can directly use the above-mentioned contents described in conjunction with jam, the repeated description between these two aspects is omitted in order to avoid the overcomplicating the present specification.

When the jam of the present invention is compared with the conventional jam prepared by adding sucrose or the sucrose-free jam prepared by using sugar alcohol instead of sucrose, the jam of the present invention is not simply prepared by replacing sucrose or sugar alcohol with psicose. The person skilled in the art can mix allulose with natural fruits, but due to the transformation of ingredients contained in the fruits during the preparation process, the person skilled in the art cannot easily imagine how the physical properties (pH, acidity, viscosity, fluidity and spreading rate) of the allulose jam will change, and especially the person skilled in the art cannot easily imagine how the boil-over phenomenon and storage stability will change when the allulose is used to prepare the jam.

In the present invention, by mixing allulose with natural fruits in various ratios, and through a large number of repeated experiments, allulose jam capable of maintaining physical properties at a level similar to that of conventional jams prepared by using sucrose, preventing the destruction of the nutritional ingredients of fruits and the deterioration of texture, while minimizing boil-over phenomenon and syneresis, can be obtained.

Effects of the invention

The jam prepared by using psicose of the present invention can be conveniently prepared because the boil-over phenomenon and bubble generation during the preparation process are minimized compared to the conventional jam prepared by using sucrose. In addition, the sensory quality can be improved, the change in moisture content can be reduced, and the storage stability can be improved, thereby extending the shelf life. In addition, it has extremely low calorie, good spreadability, and excellent sensory quality because it can maintain a soft and moist food texture.

Drawings

Fig. 1 shows hardness and spreading rate as physical properties of the jam of the present invention.

Figure 2 shows the hardness and spreading rate of the jam according to the invention when only sucrose was included.

Fig. 3 shows the hardness and spreading rate of the jam according to the invention when allulose was included instead of sucrose.

Fig. 4 shows the moisture residual rate according to the storage period (0 day, 3 days, 7 days, 16 days and 30 days), thereby showing the storage stability of the jam of the present invention.

Detailed Description

Hereinafter, examples of the present invention and the like will be described in detail to facilitate understanding of the present invention. However, the following examples according to the present invention may be modified into various other embodiments, and should not be construed to limit the scope of the present invention. These embodiments of the present invention are provided to enable those skilled in the art to more thoroughly understand the present invention.

Example 1 preparation of jam

Strawberries were prepared as fruits and washed with water to remove inedible parts (stems and the like) from the strawberries. Then, the remaining part was crushed using a household blender (vitamx, VM 0127). Sucrose or psicose was added to the crushed strawberries at the mixing ratio shown in table 1 below, and then each mixture was stored and mixed in a 500ml glass bottle, heated for 5.5 minutes using a 700W microwave oven (LG, MM-M301), and cooled for 12 hours at room temperature, thereby preparing strawberry jam.

[ Table 1]

Example 2 determination of boil-over during preparation of jam

The boiling-over phenomenon during the preparation of the jam of example 1 above was observed, and the height of bubbles (bubble height) and the amount of bubbles (bubble amount) generated during the process were measured. The bubble height is a value obtained by subtracting the height of the jam contained in the vessel before heating from the maximum height of the bubble.

As a result, it was confirmed that as the addition amount of psicose (with respect to the weight of strawberry) was increased, the bubble height and the bubble amount were decreased. In addition, experimental example 3 (in which the amount of allulose added is the same as the amount of sucrose added in comparative example 1) showed about 10% less bubble generation effect as compared to comparative example 1. It was thus confirmed that the generation of bubbles was reduced when the jam was prepared by adding psicose, compared to the jam prepared by using sucrose (table 2). It can be appreciated therefore that by replacing sucrose with psicose when preparing jam, the generation of air bubbles can be reduced, which facilitates the preparation of jam and reduces the generation of holes due to air bubbles after cooling.

[ Table 2]

Example 3 determination of physical Properties (pH, acidity and spreading Rate) of psicose jam

3-1.determination of the pH value

10g of each of comparative example 1 and experimental examples 1 to 5 was taken and placed in a beaker, to which distilled water was added to prepare a 10% (w/w) aqueous solution. Each aqueous solution was filtered using a filter paper (Whatman), and the pH value of the filtrate was measured using a digital pH meter (Mettler Toledo, seven Compact with InLab No.1, 150mm. Times.10).

As a result, there was no significant difference in pH between the comparative examples and the experimental examples, and the pH was maintained at 3 to 4 as in the case of the jam which was generally circulated (Table 3).

[ Table 3]

Categories	Comparative example 1	Experimental example 1	Experimental example 2	Experimental example 3	Experimental example 4	Experimental example 5
							pH	3.2	3.2	3.2	3.3	3.4	3.5

3-2. Determination of acidity

Acidity was determined using a base titration method. 1g of comparative example 1 and experimental examples 1 to 5, respectively, was taken and placed in a beaker, and distilled water was added thereto to prepare an aqueous solution (unit:% (w/w)) diluted 100 times. To the prepared aqueous solution, 0.1N NaOH (available from Daejung Chemicals & Metals co., ltd.) was added to determine the consumption of 0.1N NaOH by titration when the pH reached 8.2 to 8.3. From these measured values, the acidity of each sample was shown by the following formula (1) based on the amount of citric acid:

acidity (%) = VxFxAxDx 1/Sx 100 [ formula (1) ]

In the above formula, the variables are as follows:

v: consumption of 0.1N NaOH (mL),

f: titre of 0.1N NaOH

A: citric acid coefficient 0.0064

D: dilution factor, S: amount of sample collected (mL)

As a result, the acidity of the jam prepared by using psicose was not significantly different from that of the jam prepared by using sucrose, and the acidity remained below 2% as in the jam that was generally distributed (table 4).

[ Table 4]

Categories

Comparative example 1

Experimental example 1

Experimental example 2

Experimental example 3

Experimental example 4

Experimental example 5

Acidity of the solution

0.75％

1.54％

1.21％

0.73％

0.47％

0.28％

3-3. Hardness and spreading factor

The hardness and spreading rate of each of comparative example 1 and experimental examples 1 to 5 were measured using a food texture analyzer (Stable Micro Systems, text Plus). The analysis conditions of the food texture analyzer are shown in table 5 below.

Specifically, each sample of comparative example 1 and experimental examples 1 to 5 was stored in the sample container of the texture analyzer in the same volume so that no space existed in the sample container. Then, in each of the samples of comparative example 1 and experimental examples 1 to 5 stored in the sample container, the probe (TTC spray property RIG) located at the same height (30 mm) from the surface of each sample was moved from the contact point with the surface of the sample to a depth of 70% at a constant force and speed (the test speed and the post-test speed were 1.0 mm/sec) to apply pressure. Here, the maximum strength of the force with which the probe presses the sample is regarded as the hardness (force), which is shown as the maximum peak height in table 1. In addition, the ratio of the resistance values generated when the sample was continuously pressed was defined as a spreading rate, which is shown as the slope of the peak (Δ g/Δ sec) in fig. 1. The higher the hardness value (gf), the harder the sample, and the smaller the value of the spreading rate [ gradient (g/sec) ] is, the less the resistance is, the spreadability becomes excellent.

[ Table 5]

Test mode	Extrusion
		Probe head	TTC SPREADABILITY RIG
Speed of measurement	1.0mm/sec
		Speed after test	1.0mm/sec
Strain of	70％
		Height	30mm

As a result, the jam of experimental example 3, which was prepared by using the same amount of psicose as that of sucrose of comparative example 1, showed lower hardness value and spreading value compared to comparative example 1. It was confirmed that examples 3 to 5 exhibited comparable or higher hardness and spreading rate even compared to commercially available products (commercial product 1.

Specifically, in comparative example 1, the maximum value of the peak (i.e., hardness) in fig. 2 was 59.6, while in experimental example 3, the maximum value of the peak in fig. 3 was 38.0. It was thus confirmed that jam prepared by using allulose in an amount equivalent to sucrose in the conventional jam prepared using sucrose had relatively low hardness and a soft food texture. In addition, in comparative example 1, the peak slope (i.e., spreading ratio) of fig. 2 was 2.9, while in experimental example 3, the peak slope of fig. 3 was 1.8. Therefore, it was confirmed that the jam prepared by using the same amount of psicose as that of the conventional jam prepared using sucrose had a lower resistance value, thereby having a higher spreading rate.

[ Table 6]

Example 4 evaluation of organoleptic Properties

For the jam samples of experimental example 3 and comparative example 1, in which the addition amount of allulose and the addition amount of sucrose were equal, evaluation by 16 trained male and female panelists aged 20 to 50 years was performed 24 hours after the time point of completion of jam preparation, and sensory qualities of the jams were compared with each other.

Specifically, each panelist was free to spread each jam on bread (commercially available product), eat it, and then describe the given properties (spread rate, stickiness, taste preference, overall preference) according to a 9-point scale. The quantitative scores for each property were then converted to a 5 point score (intensity: 1 point-very weak to 5 points-very strong; preference: 1 point-very poor to 5 points-very good), the scores for each property were analyzed according to the T-test between the two samples and shown to be statistically significant (p < 0.05).

As a result, it was confirmed that experimental example 3 has excellent spreadability and low viscosity, and thus shows the same tendency as the spreading rate result analyzed by using a texture analyzer. Experimental example 3 also showed a relatively good trend in mouthfeel preference (p < 0.1) and no significant difference in overall preference from the comparative examples (table 7).

[ Table 7]

Properties of	Comparative example 1	Experimental example 3	P value
				Spreading rate	2.92±0.58	4.22±0.41	0.00
Viscosity of the oil	3.45±0.73	2.34±0.68	0.00
				Taste preference	3.53±0.56	3.81±0.62	0.09
General preference	3.67±0.65	3.41±0.71	0.32

Example 5: storage stability

The storage stability of the prepared jam was confirmed by the change of moisture during storage. In foods having a gel network structure such as jams, a dispersion medium (mainly water) contained in the gel is separated from the gel during storage and circulation, and the separated dispersion medium promotes microbial contamination and propagation, thereby causing deterioration in quality or an increased risk to the human body. Therefore, when the change in moisture is reduced, the storage stability can be improved.

Specifically, the moisture change during storage was determined by measuring the moisture content immediately after the jam was prepared, and confirming the change in moisture content generated during storage under dehumidification conditions. That is, the jam samples of examples 1 to 5 and comparative example 1 were stored in an open state under 20% rh (relative humidity) conditions, and some samples were taken after 3 days, 7 days, 16 days and 30 days. The moisture content was measured by a normal pressure heat drying method. 5g of each of the collected samples, the content of which was determined, was spread in a (widely applied) container, and then the amount of reduction in moisture was measured by drying under normal pressure at 100 ℃ to 103 ℃.

As a result, in comparative example 1, it was confirmed that moisture was continuously lost during storage, and 52.1% of moisture remained compared to the initial value after 30 days. However, in experimental examples 1 to 5, it was confirmed that 64.5% to 94.5% of moisture was retained, and thus the moisture remaining rate was significantly higher than that of comparative example (table 8, fig. 4). Experimental example 3, which was prepared by adding the same amount of psicose as sucrose of comparative example 1, showed a moisture residual rate of 76% after 30 days, and a water retention of about 1.46 times or more as compared to comparative example 1. Even in experimental examples 4 to 5, in which the addition amount of psicose was increased, about 94% to 97% or more of moisture was retained even after 30 days, and thus it was confirmed that the addition of psicose reduced the moisture change of the jam.

[ Table 8]

While some embodiments have been described above, it will be appreciated by those skilled in the art that the invention disclosed herein may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. In this regard, the above examples are illustrative in all respects and should not be construed as limiting the scope of the invention. The scope of the invention should, therefore, be determined by the appended claims and their equivalents, rather than by the foregoing detailed description. Further, it should be understood that various alternatives and modifications of the present invention are possible within the scope of the present invention.

Claims (5)

1. A fruit jam comprises fruit and saccharide containing psicose,

wherein the allulose is in an amount of 200 to 300 parts by weight based on 100 parts by weight of the fruit, and

the jam has a hardness of 16.2 gf to 21.9 gf and a spreading rate of 0.8 Δ g/Δ sec to 1.1 Δ g/Δ sec.

2. The jam of claim 1, wherein the jam does not comprise sucrose.

3. A method of preparing a jam comprising:

(a) Contacting the fruit with a saccharide comprising psicose; and

(b) Heating the product of step (a) to a temperature,

wherein the amount of the psicose in step (a) is 200 to 300 parts by weight based on 100 parts by weight of the fruit, and

the jam has a hardness of 16.2 gf to 21.9 gf and a spreading rate of 0.8 Δ g/Δ sec to 1.1 Δ g/Δ sec.

4. The method of claim 3, wherein the method does not comprise contacting the fruit with sucrose.

5. A method of reducing air bubbles in a jam comprising:

(a) Contacting the fruit with a saccharide comprising psicose; and

(b) Heating the product of step (a) to a temperature,

wherein the amount of the psicose in step (a) is 200 to 300 parts by weight based on 100 parts by weight of the fruit, and

the jam has a hardness of 16.2 gf to 21.9 gf and a spreading rate of 0.8 Δ g/Δ sec to 1.1 Δ g/Δ sec.