KR0121138B1 - Gelatinous glossy agents and preparing method thereof - Google Patents

Abstract

Gel brightening agent is composed of 40-50 wt.% of refined sugar, 15-20 wt.% of the component which is selected from starch corn syrup, liquid saccharide or high fructose, 0.5-2.0 wt.% of low methoxyl pectin, 0.05-0.15 wt.% of sodium citrate, 0.3-0.6 wt.% of citric acid, 0.01-0.03 wt.% of calcium chloride, 0.002 wt.% of beta-carotene(10%), 0.1 wt.% of flavoring agent, and 25-40 wt.% of purified water.

Description

Gel-like polish and its manufacturing method

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.

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.

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.

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%.

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.

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.

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.

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.

Hereinafter, the present invention will be described in detail.

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.

Referring to the present invention in more detail as follows.

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.

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.

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.

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.

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.

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

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.

The gel polish of the present invention having the composition as described above is prepared by the following process.

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.

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.

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.

Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited by the Examples.

[Assessment Methods]

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.

Example 1

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.

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.

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.

Example 2

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.

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.

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.

Example 3

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.

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.

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.

Comparative Example 1

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.

Comparative Example 2

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)

40-50 wt% of white sugar, 15-20 wt% of starch syrup, liquid sugar and high fructose, 0.5-2.0 wt% of low methoxyl pectin, 0.05-0.15 wt% of trisodium citrate, 0.3-0.6 wt% of citric acid, calcium chloride 0.01-0.03% by weight, β-carotene (10%) is 0.002% by weight, 0.1% by weight of fragrance, 0.1% by weight of fragrance, and 25 to 40% by weight of purified water. The gel-like varnish of claim 1, wherein the low methoxyl pectin has an esterification degree of 25 to 30%. One solution selected from white sugar and starch syrup, liquid sugar and high fructose, trisodium citrate, citric acid, calcium chloride, β-carotene (10%) and a portion of purified water are mixed and heated until 76 to 78 brix to make solution A, A method of producing a gel-like gloss, comprising preparing a solution B in which a low methoxyl pectin is dissolved in a portion of purified water, and then putting the solution B into a solution A at a temperature of 80 ^° C. to 85 ^° C. and gelating the solution with 62 ° 67 brix.