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Fruit jam comprising allulose and method for manufacturing same

A technology of psicose and jam is applied in the directions of sugar-containing food ingredients, non-sugar sweetener-containing food ingredients, functions of food ingredients, etc. properties, preventing food texture deterioration, and improving sensory quality

Active Publication Date: 2019-04-19
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the application of psicose in jam has not been reported

Method used

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  • Fruit jam comprising allulose and method for manufacturing same
  • Fruit jam comprising allulose and method for manufacturing same
  • Fruit jam comprising allulose and method for manufacturing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1. The preparation of jam

[0040] Strawberries are prepared as fruits and washed with water to remove inedible parts (fruit stems, etc.) in the strawberries. Then, the remaining portion was crushed using a household blender (Vitamix Corporation, VM0127). Add sucrose or allulose to the crushed strawberries in the mixing ratio shown in Table 1 below, then store and mix each mixture in a 500ml glass bottle, heat for 5.5 minutes in a 700W microwave oven (LG, MM-M301) at room temperature Cool down for 12 hours to prepare strawberry jam.

[0041] [Table 1]

[0042]

Embodiment 2

[0043] Example 2. Determination of boiling over when preparing jam

[0044] 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 container before heating from the maximum height of the bubbles.

[0045] As a result, it was confirmed that as the amount of psicose added (relative to the weight of strawberries) increased, the height of the bubbles and the amount of bubbles decreased. In addition, compared with Comparative Example 1, Experimental Example 3 (in which the addition amount of psicose was the same as that of sucrose in Comparative Example 1) showed about 10% reduction in the bubble generation effect. From this, it was confirmed that generation of air bubbles was reduced when jam was prepared by adding psicose c...

Embodiment 3

[0048] Example 3. Determination of Physical Properties (pH Value, Acidity and Spread Rate) of Allulone Candy Jam

[0049] 3-1. Determination of pH value

[0050] 10 g of each of Comparative Example 1 and Experimental Examples 1 to 5 were taken and placed in a beaker, and distilled water was added thereto to prepare a 10% (w / w) aqueous solution. Each aqueous solution was filtered using 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, 150 mm x 10).

[0051] As a result, there was no significant difference in pH between the comparative example and the experimental example, and the pH remained at 3 to 4 as in the usual distributed jam (Table 3).

[0052] [table 3]

[0053] category

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....

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PUM

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Abstract

The present application relates to a fruit jam comprising a fruit and a sugar containing allulose, a method for manufacturing the same, and a method for reducing bubbles in the fruit jam.

Description

[0001] Cross References to Related Applications [0002] This application claims priority from Korean Patent Application No. 10-2016-0112501 filed with the Korean Intellectual Property Office on September 1, 2016 under 35 U.S.C. §119, the entire contents of which are incorporated herein by reference. technical field [0003] The following disclosure relates to jams comprising psicose and methods for their preparation. Background technique [0004] Jam is usually prepared by adding large amounts of sucrose to fruit or vegetables, followed by boiling to obtain a highly viscous gel form. Therefore, since jam contains a large amount of sucrose, the growth of microorganisms is suppressed, thereby improving storage properties, but excessive intake of sucrose increases the possibility of occurrence of tooth decay, rapid changes in blood sugar, obesity, and the like. In addition, as the storage time elapses, water as a dispersion medium contained in the gel is separated from the ja...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L29/30
CPCA23L21/12A23L29/30A23V2002/00A23V2200/132A23V2250/24A23V2250/60A23V2300/24
Inventor 崔钟珉金秀庭朴承源朴允卿朴政圭边成倍沈东锡李仁郑东澈
Owner CJ CHEILJEDANG CORP
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