KR0121138B1 - Gelatinous glossy agents and preparing method thereof - Google Patents
Gelatinous glossy agents and preparing method thereofInfo
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- KR0121138B1 KR0121138B1 KR1019940020267A KR19940020267A KR0121138B1 KR 0121138 B1 KR0121138 B1 KR 0121138B1 KR 1019940020267 A KR1019940020267 A KR 1019940020267A KR 19940020267 A KR19940020267 A KR 19940020267A KR 0121138 B1 KR0121138 B1 KR 0121138B1
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- pectin
- gel
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/08—Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09G—POLISHING COMPOSITIONS; SKI WAXES
- C09G1/00—Polishing compositions
- C09G1/04—Aqueous dispersions
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Dispersion Chemistry (AREA)
- Organic Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Colloid Chemistry (AREA)
Abstract
Description
본 발명은 겔상의 광택제와 그 제조방법에 관한 것으로서, 더욱 상세하게는 저메톡실 펙틴을 이용하고 염화칼슘, 구연산삼나트륨 등을 첨가함으로써 겔화속도 및 점성을 조절하고 종래 겔화의 단점인 용해도 저하 및 겔화에 있어 비가역적 성질을 해결한 케익용 겔상의 광택제와 그 제조방법에 관한 것이다.The present invention relates to a gel-like gloss and a method for manufacturing the same, and more particularly, by using a low methoxyl pectin and adding calcium chloride, trisodium citrate, etc. to control the gelation rate and viscosity and to reduce the solubility and gelation disadvantages of the conventional gelling The present invention relates to a gel-like polish for cakes and a method for producing the same, which have solved irreversible properties.
일반 제과점에서 생크림케익이나 장식케익을 만들 때 많이 사용되는 과일 등은 케익을 냉장보관하는 도중 쉽게 수분이 증발되어 건조되므로 제품의 상품적 가치를 떨어뜨리고 아울러 고유한 과일맛과 풍미가 손실된다.Fruits commonly used in making fresh cream cakes or decorative cakes in general bakeries are easily evaporated and dried during the cold storage of the cake, thus reducing the product value of the product and losing its unique fruit flavor and flavor.
통상 젤리화는 펙틴(Pectin)과 당 그리고 산으로 구성된 조성내에서 이루어진다. 그 중 펙틴은 갈락트론산(Galacturonic acid)를 구성단위로 이것이 직선상으로 중합된 고분자로서 메톡실 함량(카르복실기가 최대한으로 메틸화된 경우에 메톡실기 함량 16.32%)이 7% 이상의 것을 고메톡실 펙틴(HM Pectin), 7% 이하의 것을 저메톡실 펙틴(LM Pectin)이라 구분한다. 이 양자는 젤리화에 대한 기능에 있어서 약간의 차이가 있으며 보통 고당농도의 젤리에는 고메톡실 펙틴이 사용된다.Jelly usually occurs in a composition consisting of pectin, sugars and acids. Among them, the pectin is composed of galacturonic acid, which is a polymer polymerized linearly, and the methoxyl content (methoxyl content 16.32% when the carboxyl group is maximally methylated) is 7% or more. HM Pectin), less than 7% is classified as low methoxyl pectin (LM Pectin). Both are slightly different in their function on jelly, and high-methodyl jelly usually uses high methoxyl pectin.
일반적으로 과실에 함유된 펙틴량은 과실의 종류와 숙도 등에 따라 차이가 있고 분자량의 차이에 따라 겔화력이 차이가 있다. 즉 분자량이 클수록 겔화력이 크다. 잼류에는 통상 가용성의 고메톡실 펙틴이 0.6~1.0% 정도면 겔화가 충분하다.In general, the amount of pectin contained in the fruit is different depending on the type and maturity of the fruit, the gelation power is different depending on the molecular weight difference. That is, the greater the molecular weight, the greater the gelling power. For jams, gelation is usually sufficient if the soluble gothoxyl pectin is about 0.6-1.0%.
한편, 고메톡실 펙틴 젤리는 일정량의 산, 당 및 펙틴이 필요한데, 그 이유는 펙틴용액에는 펙틴의 유리 카르복실기가 해리하여 부전하(음전하)를 나타내는데 그 해리를 산을 가해 억제하면 펙틴은 응석하여 수소결합을 하면서 겔을 형성한다. 그 해리를 억제하는데 필요한 산은 제품에 대하여 pH 2.8~3.3의 범위이다. 그러나 pH 3.6 이상이면 겔화되지 않으며 그 정도의 산 첨가는 해리를 억제하지 못한다. 당은 형성된 겔망상구조를 지속시키고 수소결합을 촉진 안정화시키는 역할을 한다. 그것 때문에 고메톡실 펙틴 젤리는 수소결합형겔로써 저메톡실 펙틴에 의한 이온결합형 겔과 구분되며 함번 겔화되면 용해도가 떨어지게 되고 일단 용해가 이루어진 후에는 다시 겔화가 어렵게 된다.On the other hand, gomethoxyl pectin jelly requires a certain amount of acid, sugar and pectin.The reason is that the free carboxyl groups of pectin dissociate and show negative charge (negative charge) in the pectin solution. The bond forms a gel. The acid required to inhibit the dissociation ranges from pH 2.8 to 3.3 for the product. However, if the pH is 3.6 or higher, it will not gel and the addition of acid will not inhibit dissociation. Sugars serve to sustain the gel network formed and to promote and stabilize hydrogen bonds. Because of this, the high methoxyl pectin jelly is a hydrogen-bonded gel, which is distinguished from the low-methoxyl pectin ion-bonded gel, and when gelled together, the solubility is lowered, and once dissolved, gelation becomes difficult again.
그러나 저메톡실 펙틴은 산을 첨가하면 부분적으로 응석하여 젤리가 되지만 고메톡실 펙틴에 의한 펙틴-산-당 계에 의한 균일한 겔과 달리 칼슘등의 다가 금속이온의 적당량에 의한 카르복실기와의 이온결합으로 겔화가 된다. 또한 카르복실기는 나트륨과 칼륨 등 1가 이온과도 결합하며 그것이 칼슘염과 공존할때에는 칼슘 결합에 대하여 작용을 방해하므로 겔화 속도를 조정할 수 있으며 여기서 구연산나트륨 등의 염류로 완충적인 역할을 한다. 그러므로 저메톡실 펙틴 젤리에는 당시 반드시 필요하지 않다.However, low methoxyl pectin partially coagulates and becomes jelly when acid is added.However, unlike the uniform gel of pectin-acid-sugar system by high methoxyl pectin, due to ionic bond with carboxyl group by appropriate amount of polyvalent metal ions such as calcium Gelling. In addition, the carboxyl group also binds to monovalent ions such as sodium and potassium, and when it coexists with calcium salts, it interferes with calcium binding and thus can control the gelation rate, and plays a buffering role with salts such as sodium citrate. Therefore, low methoxyl pectin jelly is not necessary at the time.
따라서, 본 발명자들은 상기 종래 고메톡실 펙틴을 이용한 겔화의 단점인 용해도 저하 및 비가역적성질을 해결하면서 겔화 속도를 조절하고자 저메톡실 펙틴을 이용하고 염화칼슘, 구연산삼나트륨 등을 적당히 배합하여 겔화 속도 및 점성을 변경함과 동시에 용해 후 다시 겔화가 일어날 수 있도록 하였으며 설탕, 물엿, 액당 등의 당류를 사용하여 적당한 물성을 유지하도록 하고 더운 물에 젤리가 잘 용해되며 다시 냉각하면 이온결합에 의한 겔화에 의해 다시 젤 리가 형성되도록 하는 본 발명의 겔상의 광택제를 개발하게 되었다.Therefore, the present inventors use the low methoxyl pectin to adjust the gelation rate while solving the lowering of the solubility and irreversible properties of the gelation using the conventional high methoxyl pectin, and appropriately formulated calcium chloride, trisodium citrate and the like gelling rate and viscosity At the same time, the gelling can occur again after dissolving. Sugar, starch syrup and liquid sugar can be used to maintain proper physical properties. Jelly is well dissolved in hot water. The gel-like varnish of the present invention has been developed to allow the jelly to form.
본 발명은 저메톡실 펙틴을 이용하고 염화칼슘 등을 첨가하여 용해도를 개선하고 겔화에 있어 가역적인 성질을 가짐으로써 케익 등에 유용하게 사용할 수 있는 겔상의 광택제를 제공하는데 그 목적이 있다.SUMMARY OF THE INVENTION An object of the present invention is to provide a gel-like polish that can be usefully used for cakes by using low methoxyl pectin and adding calcium chloride to improve solubility and have reversible properties in gelation.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
본 발명은 정백당 40~50중량%와, 물엿, 액당 및 고과당 중에서 선택된 1종 15~20중량%, 저메톡실 펙틴 0.5~2.0중량%, 구연산삼나트륨 0.05~0.15중량%, 구연산 0.3~0.6중량%, 염화칼슘 0.01~0.03중량%, β-카로틴(10%), 0.002중량%, 향료 0.1중량% 및 정제수 25~40중량%로 이루어진 것을 특징으로 하는 겔상의 광택제에 관한 것이다.The present invention is 40 to 50% by weight per white sugar, 15 to 20% by weight selected from starch syrup, liquid sugar and high fructose, 0.5 to 2.0% by weight low methoxyl pectin, 0.05 to 0.15% by weight trisodium citrate, 0.3 to 0.6% citric acid %, Calcium chloride 0.01 to 0.03% by weight, β-carotene (10%), 0.002% by weight, fragrance 0.1% by weight and purified water 25 to 40% by weight of the gel-like gloss.
이와같은 본 발명을 더욱 상세히 설명하면 다음과 같다.Referring to the present invention in more detail as follows.
본 발명은 저메톡실 펙틴과 염화칼슘 등의 첨가제를 이용하여 용해도가 우수하고 겔화에 있어 가역적인 변화가 가능하여 케익 등에 유용하게 사용할 수 있는 겔상의 광택제에 관한 것으로서, 본 발명에서 당으로 사용되는 것으로는 설탕, 물엿, 포도당 및 과당 등이 있으며 그 종류에 따라 젤리의 강도, 젤리의 성상(점성, 강성, 탄성), 최적 pH의 범위에 영향을 준다(당의 종류에 따라 최적 pH 범위가 달라진다). 또한 포도당은 실온에서 약 50%의 용해도를 나타내며 결정을 석출하기 때문에 설탕의 20% 정도를 대체할 수 있으며 당농도가 높을수록 젤리의 강도가 높아진다.The present invention relates to a gel-like gloss agent that can be usefully used in cakes and the like by using additives such as low methoxyl pectin and calcium chloride and having excellent solubility and reversible change in gelation. Sugar, starch syrup, glucose and fructose, etc., affects the strength of the jelly, the properties of the jelly (viscosity, stiffness, elasticity), and the range of optimum pH (depending on the type of sugar, the optimum pH range varies). In addition, glucose has a solubility of about 50% at room temperature and precipitates crystals, so it can replace about 20% of sugar. The higher the sugar concentration, the higher the strength of the jelly.
이러한 당은 과실중에 함유도어 있지만 대부분 6~12% 전후로서 겔화에 필요한 당 성분인 60% 이상을 얻기 위하여 가당(可糖)할 필요가 있다.Although these sugars are contained in fruit, most of them are about 6-12%, and it is necessary to sweeten them in order to obtain 60% or more of the sugar component necessary for gelling.
본 발명에 사용된 저메톡실 펙틴은 포리갈락트론산의 부분 메틸에스테르를 구성하고 있으며 사과 등의 과일에서 추출한 것이다. 또한 겔을 형성하기 위하여 50% 이하의 낮은 에스테르화도를 유지하며 칼슘의 높은 함량이 요구되는데 최종적으로 희석이 되어도 다시 변환되는 펙틴 젤리타입을 유지하고 있다.Low methoxyl pectin used in the present invention constitutes a partial methyl ester of polygalactronic acid and is extracted from fruits such as apples. In addition, to form a gel to maintain a low esterification degree of less than 50% and a high content of calcium is required to maintain a pectin jelly type that is converted again even when finally diluted.
즉, 에스테르화 정도는 25~30% 정도이며 약 90oC의 물에 용해되며 냉각했을 때 다시 젤리화가 일어난다. 상기 에스테르화 정도는 통상 352% 정도에비해 낮은 수준이며 이 범위를 벗어나면 겔화의 강도가 커지고 용해도가 떨어지는 문제가 있다. 이러한 저케톡실 펙틴의 함량이 0.5중량% 미만이면 겔조직이 화해되고 당분리가 일어나는 문제가 있고, 2.0중량%를 초과하면 겔의 강도가 높아져 용해도가 떨어지는 문제가 있어 바람직하지 않다.In other words, the degree of esterification is about 25-30%, soluble in about 90 o C water, and when cooled, jellyation occurs again. The degree of esterification is usually 35 It is low compared to about 2%, and beyond this range, there is a problem that the strength of gelation increases and solubility falls. If the content of the low ketoxyl pectin is less than 0.5% by weight, the gel structure is degraded and sugar separation occurs. If the content exceeds 2.0% by weight, the strength of the gel is increased and solubility is not preferable.
한편, 과실에 함유된 산도 성숙에 따라 변화하며 일반적으로 미숙과에 많고 성숙하면서 감소한다. 겔화에 필요한 pH는 2.8~3.3 범위일 때 겔화력이 크다. pH 3.6 이상이면 펙틴량을 증가해야 하며 이때는 조직이 좋지 못하다. 또한 pH 2.8의 산성이면 가열중 펙틴이 산에 분해되어 겔화력이 저하되거나 품질이 저하된다.On the other hand, the acidity contained in the fruit changes with maturity, and generally decreases with a lot and maturity in immature fruit. The pH required for gelation is high in the range of 2.8-3.3. If the pH is 3.6 or higher, the amount of pectin must be increased and the tissue is not good. In addition, if the acidity is pH 2.8, the pectin is decomposed to the acid during heating, thereby degrading gelling ability or degrading quality.
따라서, 본 발명에서는 이러한 산성분으로서 구연산을 0.3~0.6중량% 첨가한다. 또한, 본 발명에서 펙틴의 칼슘이온 결합을 방해하기 위해 구연산삼나트륨 0.05~ 0.15중량% 첨가하고, 펙틴분자의 카르복실기와의 결합을 위해 염화칼슘 0.01~0.03중량% 첨가하는데 이 범위를 벗어나면 각각 소기의 목적을 달성하기 어렵다.Therefore, in this invention, 0.3-0.6 weight% of citric acid is added as such an acid component. In addition, in the present invention, 0.05 to 0.15% by weight of trisodium citrate is added to hinder the calcium ion binding of pectin, and 0.01 to 0.03% by weight of calcium chloride is added to bind the carboxyl group to the pectin molecule. Difficult to achieve the purpose
이밖에 β-카로틴은 천연살구의 색을 나타내기 위해 색소로서, 향료로는 살구고유의 풍미를 위해 살구향을 각각 일정량 첨가한다.In addition, β-carotene is a pigment to express the color of the natural apricot, and a certain amount of apricot flavor is added to the flavor for the apricot's unique flavor.
상기와 같은 조성으로 이루어진 본 발명의 겔상의 광택제는 다음과 같은 과정으로 제조된다.The gel polish of the present invention having the composition as described above is prepared by the following process.
먼저, 정백당에 물엿, 액당 및 고과동 중에서 선택된 1종의 당, 구연산삼나트륨, 구연산, 염화칼슘, β-카로틴 및 정제수등을 가해 76~78brix가 될 때까지 가열하면서 혼합하여 용액 A를 제조한다.First, solution A is prepared by adding sugar, starch sugar, trisodium citrate, citric acid, calcium chloride, β-carotene and purified water to the white sugar, heating and mixing until 76-78 brix is added.
한편으로는 정제수에 저메톡실 펙틴을 가하고 펙틴이 잘 용해될 때까지 온도 90oC로 가열 혼합하여 용액 B를 제조한다. A와 B용액을 각각 80~85oC로 온도 조절하여 A용액에 B용액을 넣고 교반기의 속도를 2000RPM으로 교반하면서 겔 상태가 되면 향료를 첨가한 후 감속하여 겔 상태의 혼합물이 62~67brix가 될 때까지 온도를 80~85oC로 계속 유지시켜 본 발명의 광택제를 제조한다.Meanwhile, solution B is prepared by adding low methoxyl pectin to purified water and heating to 90 ° C. until the pectin is well dissolved. Temperature of A and B solution is adjusted to 80 ~ 85 o C, respectively, put solution B into solution A. After stirring the speed of the stirrer to 2000RPM, the gel is added and the fragrance is decelerated.The mixture of gel is 62 ~ 67brix. The temperature is maintained at 80 ~ 85 ° C until it is prepared to prepare a varnish of the present invention.
이와같은 본 발명의 겔상 광택제는 용해도가 우수하고 겔화에 있어 가열적인 성질을 가짐으로서 케익표면의 과일 등의 건조를 방지함과 동시에 과일 등의 고유색상을 유지하고 또한 부가적인 향과 맛을 낼 수 있으므로 상품의 부가가치를 높일 수 있어 생과일 등을 얹은 생크림케익이나 장식케익 또는 과자 등에 도포하여 사용할 수 있는 등 식품산업 전반에 아주 유용하게 사용될 수 있다.The gel polish of the present invention is excellent in solubility and has a heating property in gelation, thereby preventing drying of the fruit and the like on the surface of the cake, while maintaining the intrinsic color of the fruit and adding an additional flavor and taste. Therefore, the added value of the product can be increased, so that it can be applied to fresh cream cakes, decorative cakes or sweets topped with fresh fruits, and the like.
이하, 본 발명을 실시예에 의거 상세히 설명하면 다음과 같은 바, 본 발명이 실시예에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited by the Examples.
[평가방법][Assessment Methods]
광택제의 광택, 응고력, 풍미를 평가하기 위하여 100g의 광택제에 물 100g을 넣고 끓여 생크림 위에 과일을 장식하고 광택제를 도포하여 냉장고에서 경시 변화를 관찰하였다.In order to evaluate the gloss, coagulation power, and flavor of the polish, 100 g of water was added to 100 g of polish, boiled, decorated fruits on fresh cream, and a varnish was applied to observe changes over time in the refrigerator.
[실시예 1]Example 1
정백당 47중량%, 물엿(dextrin 42, 고분형 82%), 16.8중량%, 구연산삼나트륨 0.1중량%, 구연산 0.45중량%, 염화칼슘 0.02중량%, β-카로틴(10%) 0.003중량%, LM-펙틴(에스테르화 정도 25~30%) 1.16중량%, 향료 0.1중량%, 정제수 34.3중량%를 A용액과 B용액으로 나누어 배합한다.47 wt% per white sugar, starch syrup (dextrin 42, 82% solid), 16.8 wt%, trisodium citrate 0.1 wt%, citric acid 0.45 wt%, calcium chloride 0.02 wt%, β-carotene (10%) 0.003 wt%, LM- 1.16% by weight of pectin (25-30% esterification), 0.1% by weight of perfume, and 34.3% by weight of purified water are divided into A and B solutions.
즉, A용액에 정백당, 물엿, 구연산삼나트륨, 구연산, 염화칼슘, β-카로틴(10%), 정제수를 76~78brix가 될 때까지 가열하면서 혼합한다. 다른 B용액에 펙틴과 정제수를 넣고 펙틴이 잘 용해될때까지 온도 90℃로 가열 혼합한다.That is, the solution A is mixed with white sugar, syrup, trisodium citrate, citric acid, calcium chloride, β-carotene (10%), and purified water until it is 76 to 78 brix. Pectin and purified water are added to other B solution and mixed by heating to 90 ° C until the pectin is dissolved well.
A용액의 brix가 76~78에 도달하면서 온도를 80~85oC로 조절하고 B용액도 80~85oC로 온도를 조절한다. A용액에 B용액을 넣고 교반기의 속도를 2000RPM으로 교반하면서 겔 상태가 완전히 되면 향료를 첨가하고 교반속도를 50~100RPM 정도로 감속하고 65~67brix가 될 때까지 온도를 80~85oC로 계속 유지하며 제조하였다. 광택제의 품질을 평가하기 위하여 평가방법에 의한 결과를 다음 표 1에 나타내었다.A solution of the brix reached while the temperature was adjusted to 76 ~ 78 80 ~ 85 o C, and solution B is also controlled to a temperature of 80 ~ 85 o C. Add solution B to solution A and stir the speed of the stirrer to 2000 RPM. When the gel is complete, add flavoring and reduce the stirring speed to 50 ~ 100 RPM and keep the temperature at 80 ~ 85 o C until 65 ~ 67brix. And prepared. In order to evaluate the quality of the varnish, the results of the evaluation method are shown in Table 1 below.
[실시예2]Example 2
정백당 47중량%, 액당(60brix 이상, DX 95% 이상) 16.8중량%, 구연산삼나트륨 0.1중량%, 구연산 0.45중량%, 염화칼슘 0.019중량%, β-카로틴(10%) 0.002중량%, LM-펙틴(에스테르화 정도 25~30%) 1.16중량%, 향료 0.1중량%, 정제수 34.3중량%를 A용액과 B용액으로 나누어 배합한다.47 wt% per white sugar, 16.8 wt% per liquid (60 brix or more, DX 95% or more), 0.1 wt% trisodium citrate, 0.45 wt% citric acid, 0.019 wt% calcium chloride, 0.002 wt% β-carotene (10%), LM-pectin (25 to 30% of esterification degree) 1.16 weight%, fragrance 0.1 weight%, and 34.3 weight% of purified water are divided into A solution and B solution, and mix | blended.
즉, A용액에 정백당 43.0중량%, 액당 20중량%, 구연산삼나트륨 0.1중량%, 구연산 (50%) 0.73중량%, 염화칼슘 0.015중량%, LM-펙틴(에스테르화 정도 34%) 1.0중량%, 향료 0.1중량%, 정제수 35중량%를 계량하여 실시예 1의 작업방법과 동일하게 저조하였다. 광택제의 품질을 평가하기 위하여 평가방법에 의한 결과를 다음 표 4에 나타내었다. 가열하면서 혼합한다. 다른 B용액에 펙틴과 정제수를 넣고 펙틴이 잘 용해될때까지 온도 90 C로 가열 혼합한다.That is, in solution A, 43.0 wt% per white spirit, 20 wt% per solution, 0.1 wt% trisodium citrate, 0.73 wt% citric acid (50%), 0.015 wt% calcium chloride, 1.0 wt% LM-pectin (34% esterification degree), 0.1 wt% of fragrance and 35 wt% of purified water were weighed out in the same manner as in Example 1. In order to evaluate the quality of the varnish, the results of the evaluation method are shown in Table 4 below. Mix while heating. Add pectin and purified water to another solution B until the pectin dissolves well. Heat mix to C.
A용액의 brix가 78에 도달하면서 온도를 80~85℃로 조절하고 B용액도 80~ 85 C로 온도를 조절한다. A용액에 B용액을 넣고 교반기의 속도를 2000RPM으로 교반하면서 겔 상태가 완전히 되면 향료를 첨가하고 교반속도를 50~100RPM 정도로 감속하고 65~67brix가 될 때까지 교반하고 온도를 80~85 C로 계속 유지하며 제조하였다. 광택제의 품질을 평가하기 위하여 평가방법에 의한 결과를 다음 표 2에 나타내었다.As the brix of A solution reaches 78, adjust the temperature to 80 ~ 85 ℃ and B solution 80 ~ 85 Adjust the temperature with C. Add solution B to solution A and stir the speed of the stirrer to 2000RPM. When the gel is complete, add flavoring and reduce the stirring speed to 50 ~ 100RPM, stir until 65 ~ 67brix and the temperature is 80 ~ 85. Prepared while keeping at C. In order to evaluate the quality of the varnish, the results of the evaluation method are shown in Table 2 below.
[실시예 3]Example 3
정백당 47중량%, 고과당(75brix 이상, 과당 55% 이상) 16.8중량%, 구연산삼나트륨 0.1중량%, 구연산 0.45중량%, 염화칼슘 0.019중량%, β-카로틴(10%) 0.002중량%, LM-펙틴(에스테르화 정도 25~30%) 1.16중량%, 향료 0.1중량%, 정제수 34.3중량%를 A용액과 B용액으로 나누어 배합한다.47% by weight white sugar, 16.8% by weight high fructose (75brix or more, 55% or more fructose), 0.1% by weight trisodium citrate, 0.45% by weight citric acid, 0.019% by weight calcium chloride, 0.002% by weight β-carotene (10%), LM- 1.16% by weight of pectin (25-30% esterification), 0.1% by weight of perfume, and 34.3% by weight of purified water are divided into A and B solutions.
즉, A용액에 정백당, 물엿, 구연산삼나트륨, 구연산, 염화칼슘, β-카로틴(10%), 정제수를 78brix가 될 때까지 가열하면서 혼합한다. 다른 B용액에 LM 펙틴과 정제수를 넣고 펙틴이 잘 용해될때까지 온도 90 C로 가열 혼합한다.That is, the solution A is mixed with white sugar, syrup, trisodium citrate, citric acid, calcium chloride, β-carotene (10%), and purified water while heating to 78brix. Add LM pectin and purified water to another solution B until the pectin dissolves well. Heat mix to C.
A용액의 brix가 78에 도달하면서 온도를 80~85 C로 조절하고 B용액도 80~ 85 C로 온도를 조절한다. A용액에 B용액을 넣고 교반기의 속도를 2000RPM으로 교반하면서 겔 상태가 완전히 되면 향료를 첨가하고 교반속도를 50~100RPM 정도로 감속하고 65~67brix가 될 때까지 교반하고 온도를 80~85 C로 계속 유지하며 제조하였다. 광택제의 품질을 평가하기 위하여 평가방법에 의한 결과를 다음 표 3에 나타내었다.Temperature of solution 80 ~ 85 as brix of solution A reaches 78 Adjust with C and B solution 80 ~ 85 Adjust the temperature with C. Add solution B to solution A and stir the speed of the stirrer to 2000RPM. When the gel is complete, add flavoring and reduce the stirring speed to 50 ~ 100RPM, stir until 65 ~ 67brix and the temperature is 80 ~ 85. Prepared while keeping at C. In order to evaluate the quality of the varnish, the results of the evaluation method are shown in Table 3 below.
[비교예 1]Comparative Example 1
정백당 43.0중량%, 액당 20중량%, 구연산삼나트륨 0.1중량%, 구연산 (50%) 0.73중량%, 염화칼슘 0.015중량%, LM-펙틴(에스테르화 정도 34%) 1.0중량%, 향료 0.1중량%, 정제수 35중량%를 계량하여 실시예 1의 작업방법과 동일하게 제조하였다. 광택제의 품질을 평가하기 위하여 평가방법에 의한 결과를 다음 표 4에 나타내었다.43.0 wt% per white, 20 wt% per liquid, 0.1 wt% trisodium citrate, 0.73 wt% citric acid (50%), 0.015 wt% calcium chloride, 1.0 wt% LM-pectin (34% esterification), 0.1 wt% fragrance, 35% by weight of purified water was prepared in the same manner as in Example 1. In order to evaluate the quality of the varnish, the results of the evaluation method are shown in Table 4 below.
[비교예 2]Comparative Example 2
정백당 49중량%, 액당 20중량%, 구연산삼나트륨 0.1중량%, 구연산 (50%) 0.73중량%, 염화칼슘 0.02중량%, LM-펙틴(에스테르화 정도 34%) 1.0중량%, 향료 0.1중량%, 정제수 35중량%를 계량하여 실시예 1의 작업방법과 동일하게 제조하였다. 광택제의 품질을 평가하기 위하여 평가방법에 의한 결과를 다음 표 5에 나타내었다.49 wt% per white, 20 wt% per liquid, 0.1 wt% trisodium citrate, 0.73 wt% citric acid (50%), 0.02 wt% calcium chloride, 1.0 wt% LM-pectin (34% esterification), 0.1 wt% fragrance, 35% by weight of purified water was prepared in the same manner as in Example 1. In order to evaluate the quality of the varnish, the results of the evaluation method are shown in Table 5 below.
Claims (3)
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KR101517511B1 (en) * | 2013-11-27 | 2015-05-04 | 주식회사 파리크라상 | Glazing agent for pastry of manufacturing methods |
CN109527636A (en) * | 2018-11-27 | 2019-03-29 | 江苏泰格油墨有限公司 | Sour-sweet taste water-based gloss oil and preparation method thereof |
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KR101517511B1 (en) * | 2013-11-27 | 2015-05-04 | 주식회사 파리크라상 | Glazing agent for pastry of manufacturing methods |
WO2015080398A1 (en) * | 2013-11-27 | 2015-06-04 | 주식회사 파리크라상 | Glazing agent for pastry and method for preparing same |
CN109527636A (en) * | 2018-11-27 | 2019-03-29 | 江苏泰格油墨有限公司 | Sour-sweet taste water-based gloss oil and preparation method thereof |
CN109527636B (en) * | 2018-11-27 | 2021-06-08 | 江苏泰格油墨有限公司 | Sour and sweet water-based gloss oil and preparation method thereof |
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