FRUIT JAM COMPRISING ALLULOSE AND METHOD FOR MANUFACTURING SAME

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.

Claims

1. A fruit jam comprising a fruit and a saccharide containing allulose.

2. The fruit jam of claim 1, wherein the allulose has an amount of 50 to 300 parts by weight based on 100 parts by weight of the fruit.

3. The fruit jam of claim 1, wherein the allulose has an amount of 50 to 100 parts by weight based on 100 parts by weight of the saccharide.

4. The fruit jam of claim 1, wherein the fruit jam does not include sucrose.

5. The fruit jam of claim 1, wherein the fruit jam has a hardness of 10 to 80 gf.

6. The fruit jam of claim 1, wherein the fruit jam has a spreadability of 0.5 to 3.0 Δg/Δsec.

7. A method for preparing a fruit jam comprising: (a) contacting a fruit with a saccharide containing allulose; and (b) heating the product of step (a).

8. The method of claim 7, wherein the method does not include contacting the fruit with sucrose.

9. A method for reducing bubbles of a fruit jam comprising: (a) contacting a fruit with a saccharide containing allulose; and (b) heating the product of step (a).

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0030] FIG. 1 is a graph showing hardness and spreadability as physical properties of a fruit jam of the present invention.

[0031] FIG. 2 is a graph showing the hardness and spreadability of the fruit jam of the present invention when only sucrose is included.

[0032] FIG. 3 is a graph showing the hardness and spreadability of the fruit jam of the present invention when allulose instead of the sucrose is included.

[0033] FIG. 4 is a graph of moisture residual rate according to storage periods (0 Day, 3 Day, 7 Day, 16 Day and 30 Day) to show storage stability of the fruit jam of the present invention.

DETAILED DESCRIPTION OF EMBODIMENTS

[0034] Hereinafter, Examples, etc., of the present invention will be described in detail to help the 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 interpreted as limiting the scope of the present invention. These Examples of the present invention are provided so that those skilled in the art may more thoroughly understand the present invention.

EXAMPLE 1

Preparation of Fruit Jam

[0035] Strawberries were prepared as fruits and washed with water, and non-edible portions (stem end, etc.) were removed therefrom. Then, the remaining portions were crushed using a household blender (Vitamix corp., VM0127). After sucrose or allulose was added to the crushed strawberries in a mixing ratio as shown in Table 1 below, each mixture was stored and mixed in a 500 ml glass bottle, heated for 5.5 minutes using a 700 W microwave oven (LG, MM-M301), and cooled for 12 hours at room temperature, thereby preparing a strawberry jam.

TABLE-US-00001 TABLE 1 Saccharide content relative to Classification Strawberry (g) Sucrose (g) Allulose (g) strawberry (wt %) Comparative 100.0 100.0 100 Example 1 Experimental 160.0 40.0 25 Example 1 Experimental 133.3 66.7 50 Example 2 Experimental 100.0 100.0 100 Example 3 Experimental 66.7 133.3 200 Example 4 Experimental 50.0 150.0 300 Example 5

EXAMPLE 2

Measurement of Boil-Over when Preparing Jam

[0036] The boil-over phenomenon was observed in the process for preparing a jam of Example 1 above, and a height of bubbles (bubble height) and an amount of bubbles (bubble amount) occurring in the process were measured. The bubble height means a value obtained by subtracting a jam height contained in the container before heating from the maximum height of the bubbles.

[0037] As a result, it was confirmed that the bubble height and bubble amount were reduced as an amount in which the allulose was added was increased with respect to the weight of strawberries. Further, Experimental Example 3 in which the same amount of allulose as the sucrose of Comparative Example 1 was added, showed a bubble occurrence effect reduced by about 10% as compared to Comparative Example 1. Thus, it was confirmed that when the jam was prepared by adding the allulose, occurrence of the bubbles was reduced as compared to the jam prepared by using sucrose (Table 2). Therefore, it could be appreciated that by using the allulose instead of sucrose at the time of preparation of the jam, it was possible to reduce the occurrence of bubbles, which facilitates the preparation of jam, and to reduce occurrence of voids caused by the bubbles after cooling.

TABLE-US-00002 TABLE 2 Bubble occurrence amount Jam height Bubble Base area before heating maximum height Bubble height Bubble amount Classification (cm.sup.2) (mm) (mm) (mm) (cm.sup.3) Comparative 136.8 18.0 163.0 145.0 1,984.3 Example 1 Experimental 136.8 13.0 161.0 148.0 2,025.3 Example 1 Experimental 136.8 14.0 153.0 139.0 1,902.2 Example 2 Experimental 136.8 18.0 149.0 131.0 1,792.7 Example 3 Experimental 136.8 29.0 139.0 110.0 1,505.3 Example 4 Experimental 136.8 40.0 138.0 98.0 1,341.1 Example 5

EXAMPLE 3

Measurement of Physical Properties (pH, Acidity and Spreadability) of Allulose Jam

[0038] 3-1. Measurement of pH

[0039] 10 g of each of Comparative Example 1 and Experimental Examples 1 to 5 was taken and put in a beaker, and distilled water was added thereto to prepare a 10% (w/w) aqueous solution. Each aqueous solution was filtered using a filter paper (Whatman), and pH of the filtered solution was measured using a digital pH meter (Mettler Toledo, Seven Compact with InLab No.1, 150 mm×10).

[0040] As a result, there was no significant difference in the pH between Comparative Example and Experimental Examples, and the pH was maintained at 3 to 4, as in commonly distributed jams (Table 3).

TABLE-US-00003 TABLE 3 Compar. Exper. Exper. Exper. Exper. Exper. Classification Example 1 Example 1 Example 2 Example 3 Example 4 Example 5 pH 3.2 3.2 3.2 3.3 3.4 3.5

[0041] 3-2. Measurement of Acidity

[0042] The acidity was measured using an alkali titration method. 1 g of each of Comparative Example 1 and Experimental Examples 1 to 5 was taken and put in a beaker, and distilled water was added thereto to prepare a 100-fold diluted aqueous solution (unit: % (w/w)). To the prepared aqueous solution, 0.1N NaOH (purchased from Daejung Chemicals & Metals Co., Ltd.) was added to measure a consumption amount of 0.1N NaOH by titrating until the pH reached 8.2 to 8.3. From the measured values, the acidity of each sample was represented by the following Equation (1) based on the amount of citric acid:

Acidity (%)=V×F×A×D×1/S×100   (1)

[0043] In the above Equation, each variable is as follows:

[0044] V: Consumption amount (mL) of 0.1N NaOH,

[0045] F: Titer of 0.1N NaOH

[0046] A: Citric acid coefficient 0.0064

[0047] D: Dilution factor, S: Collection amount of sample (mL)

[0048] As a result, the acidity of the jam prepared by using the allulose was not significantly different from the acidity of the jam prepared by using the sucrose, and maintained to be 2% or less as in the commonly distributed jams (Table 4).

TABLE-US-00004 TABLE 4 Compar. Exper. Exper. Exper. Exper. Exper. Classification Example 1 Example 1 Example 2 Example 3 Example 4 Example 5 Acidity 0.75% 1.54% 1.21% 0.73% 0.47% 0.28%

[0049] 3-3. Hardness and Spreadability

[0050] The hardness and spreadability of each of Comparative Example 1 and Experimental Examples 1 to 5 were measured using a food texture analyzer (Stable Micro Systems, Taxt Plus). Analysis conditions of the food texture analyzer are shown in Table 5 below.

[0051] Specifically, each sample of Comparative Example 1 and Experimental Examples 1 to 5 were stored in the same volume in the sample holder of the food texture analyzer so that there was no space. Then, a probe (TTC SPREADABILITY RIG) located at the same height (30 mm) from each sample surface of Comparative Example 1 and Experimental Examples 1 to 5 stored in the sample holder was moved at a constant force and speed (Test Speed and Post Test Speed 1.0 mm/sec) to apply pressure up to a depth of 70% from the point of contact with the sample surface. Here, the maximum intensity of the force in which the probe compressed the sample was regarded as a hardness (force), which is shown as the maximum peak height in FIG. 1. Further, a ratio of a resistance value occurring when the sample was continuously compressed is defined as a spreadability, which is shown as the slope of the peak (Δg/Δsec) in FIG. 1. As the hardness value (gf) is higher, the sample becomes hard, and as the value of the spreadability [Gradient (g/sec)] is lower, the spreadability becomes excellent since resistance is low.

TABLE-US-00005 TABLE 5 Test mode Compression Probe TTC SPREADABILITY RIG Test speed 1.0 mm/sec Post-test speed 1.0 mm/sec Strain 70% Height 30 mm

[0052] As a result, Experiment Example 3 for a jam which was prepared by using the same amount of allulose as the sucrose of Comparative Example 1, showed lower hardness and spreadability values than those of Comparative Example 1. It was confirmed that Examples 3 to 5 showed equal or higher hardness and spreadability even when comparing with commercially available products (Commercial Product 1: strawberry jam from Ottogi Co., Ltd.; Product 2: strawberry jam from Bokumjari Co., Ltd.) (Table 6, FIGS. 2 and 3).

[0053] In detail, in Comparative Example 1, the maximum value of the peak of FIG. 2, that is, the hardness was found to be 59.6, whereas in Experimental Example 3, the maximum value of the peak of FIG. 3 was found to be 38.0. Thus, it was confirmed that the fruit jam prepared by using the same amount of allulose as the sucrose of the conventional fruit jam prepared by using the sucrose, had a relatively low hardness and a soft food texture. In addition, in Comparative Example 1, the peak slope of FIG. 2, that is, the spreadability was found to be 2.9, whereas in Experimental Example 3, the peak slope of FIG. 3 was found to be 1.8. Thus, it was confirmed that the fruit jam prepared by using the same amount of allulose as the sucrose of the conventional fruit jam prepared by using the sucrose, had a low resistance value, resulting in improvement of the spreadability.

TABLE-US-00006 TABLE 6 Compar. Exper. Exper. Exper. Exper. Exper. Classification Example 1 product 1 product 2 Example 1 Example 2 Example 3 Example 4 Example 5 Hardness (gf) 59.6 23.1 26.3 76.6 67.8 38.0 21.9 16.2 Spreadability 2.9 1.1 1.9 3.5 2.7 1.8 1.1 0.8 (Δg/Δsec)

EXAMPLE 4

Evaluation of Sensory Properties

[0054] The jam samples of Experimental Example 3 and Comparative Example 1 in which allulose and sucrose were added in the same amount were evaluated per item after 24 hours from the completion time point of preparation of the jams by 16 trained male and female panelists in their 20s and 50s, and sensory qualities were compared to each other.

[0055] Specifically, each panelist freely applied each jam to bread (commercially available product), ate, and then expressed given properties (spreadability, stickiness, mouth feeling preference, overall preference) according to a 9-point scale. The quantified scores for each property were again converted to a 5-point scale (intensity: 1 point—very weak to 5 points—very strong, preference: 1 point—very poor to 5 points—very good), and the scores for each property were analyzed according to the T-test between the two samples, and statistical significant difference was shown (p<0.05).

[0056] As a result, it was confirmed that Experimental Example 3 had excellent spreadability and low stickiness, and thus, showed the same tendency as the spreadability result analyzed by using the food texture analyzer. Experimental Example 3 also showed a relatively good tendency (p<0.1) in the mouth feeling preference, and no significant difference in the overall preference as compared to the Comparative Example (Table 7).

TABLE-US-00007 TABLE 7 Comparative Experimental Properties Example 1 Example 3 p value Spreadability 2.92 ± 0.58 4.22 ± 0.41 0.00 Stickiness 3.45 ± 0.73 2.34 ± 0.68 0.00 Mouth feeling preference 3.53 ± 0.56 3.81 ± 0.62 0.09 Overall preference 3.67 ± 0.65 3.41 ± 0.71 0.32

EXAMPLE 5

Storage Stability

[0057] Storage stability of the prepared jams was confirmed by moisture change within the storage period. In foods having a gel network structure such as a jam, a dispersion medium (mainly water) contained in the gel is separated from the gel during storage and distribution, and the separated dispersion medium promotes microbial contamination and proliferation, resulting in deterioration of quality or increased risk of human body. Therefore, the storage stability is able to be improved when the moisture change is reduced.

[0058] Specifically, the moisture change during storage was determined by measuring the moisture content immediately after the preparation of the jam, and by confirming the change in the moisture content generated during the storage under the dehumidification condition. That is, the jam samples of Examples 1 to 5 and Comparative Example 1 were stored in an open state at 20% RH (relative humidity) condition, and some of the samples were taken after 3 days, 7 days, 16 days and 30 days. The moisture content was measured by an atmospheric pressure thermal drying method. 5 g of each of the collected samples were widely applied to a container of which a content was confirmed, and then an amount of reduced moisture was measured by drying at 100 to 103° C. under atmospheric pressure.

[0059] As a result, in Comparative Example 1, it was confirmed that the moisture was continuously lost during storage, and after 30 days, 52.1% of the moisture remained as compared to the initial value. Whereas in Experimental Examples 1 to 5, it was confirmed that 64.5% to 94.5% of the moisture remained, and thus, the moisture residual rate was significantly higher than that of Comparative Example (Table 8, FIG. 4). Experimental Example 3 prepared by adding the same amount of allulose as the sucrose of Comparative Example 1 showed that the moisture residual rate after 30 days was 76%, and a moisture retention force was about 1.46 times or more excellent as compared to Comparative Example 1. Even in Experimental Examples 4 to 5 in which the added amount of allulose was increased, about 94% to 97% or more of moisture remained even after 30 days, and thus, it was confirmed that the addition of allulose reduced the moisture change of the jam.

TABLE-US-00008 TABLE 8 Moisture content immediately after Moisture residual rate according to storage period Classification preparation 0 Day 3 Day 7 Day 16 Day 30 Day Comparative 20.0% 100.0% 94.9% 83.6% 74.6% 52.1% Example 1 Experimental 44.9% 100.0% 87.5% 86.3% 74.6% 64.5% Example 1 Experimental 34.6% 100.0% 94.3% 91.5% 84.2% 75.5% Example 2 Experimental 26.8% 100.0% 92.9% 92.5% 86.2% 76.0% Example 3 Experimental 22.2% 100.0% 98.5% 99.0% 98.6% 96.6% Example 4 Experimental 19.5% 100.0% 97.4% 97.7% 97.0% 94.5% Example 5

[0060] While certain embodiments have been described above, it will be understood to those skilled in the art that the invention disclosed herein can be made to the other embodiments without departing from the spirit or the essential features of the invention. In this regard, the above examples described herein are exemplified from every aspect, and should not be interpreted as limiting the scope of the present invention. Accordingly, the scope of the present invention should be defined by the claims appended hereto and their equivalents, rather than by the above detailed description. Also, It should be interpreted that every substitutions and modifications made to the invention are within the scope of the present invention.