KR100417020B1 - Jellied food for a diet - Google Patents

Abstract

The present invention relates to a method for producing a gel food for diet, and more specifically, gelatin and agar gels the gel forming material added with an appropriate amount of sodium alginate by adding calcium salt without cooling the gel and also the amount of daily intake The present invention relates to a method for preparing gel foods, which prevents obesity by suppressing excessive intake, because the ingestion of gel foods containing fewer plants causes a feeling of satiety due to the gel of agar or sodium alginate produced together.

To this end, a gelling agent composition process in which water is added to a mixture of gelatin, agar and sodium alginate to be heated and dissolved so that the resulting sol has a uniform composition, and plants, such as processed seeds, meat, fish, fruits, and vegetables, Food mixing process to add seasonings, gels that act directly or indirectly with gelling agents such as sodium tetrapolyphosphate, delta lactone gluconate, and calcium sulfate It is characterized in that the production step, the filling step of injecting the sol mixture into the synthetic resin container, the step of sealing and sealing the cover marked calories as a warning for suppressing excessive intake, sterilization step to increase the shelf life of food.

Description

Jellied food for a diet

The present invention relates to a method for producing a gel food for diet, and more particularly, to produce a condensate phosphate, a compound of gluconic acid and calcium ions in a mixture of a gelling agent of gelatin, agar and sodium alginate and the food to be taken daily The above-mentioned mixed sol gelated only by cooling by adding calcium compound gels at an arbitrary temperature, and the resulting gel maintains excellent gel properties even after heat sterilization and maintains the original taste of the added food. It relates to a gel food and a method for producing the same.

Conventionally, there is a favorite food in which gel sediment, such as gelatin or agar, is added to the sediment of the seeds or gelled by adding fruit juice, fruit dice and sweetener, acidulant, flavoring, coloring, and the like.

However, gelatin and agar have low defects in gel formation due to low gelation temperature, but gels made of gelatin have soft texture in the mouth and superior taste, and agar also produces yokan. It has been used for a long time since it is relatively stable even for a long time as it is.

Therefore, there is a method of obtaining gel food on the fly by using sodium alginate as a gelling agent for the purpose of gelling without cooling like gelatin or agar (Patent No. 81-506), but mixing seeds with sodium alginate solution and preparing it as a coagulation inhibitor. Gel foods were prepared by adding sodium triphosphate and calcium salt as a coagulant, but increasing the amount of sodium alginate added to increase the gel strength resulted in the smell of sodium alginate from the product and the texture of the product. ) Is not good.

In addition, in the method for producing gel foods in which processed seed or fruit juice is added to the calboxy methyl cellulose solution used as a gelling agent (Patent No. 84-1101), soluble calcium or aluminum is precipitated with bicarbonate and delta lactone is used. There is a method in which the acid produced by the decomposition of gurucoate dissolves the above precipitate and forms a gel by acting with carboxymethyl cellulose. However, since the produced guruconic acid is a weak acid, it takes a long time to dissolve the bicarbonate. It has good but weak gel strength.

Recently, various gel foods using carrageenan extracted from red algae, such as agar, have been manufactured, but aloe puree (puree) to compensate for the defects of carrageenan. Although glucomannan (konjac), dekistrin, or locust bean gum are used in combination, there are significant differences in gel strength (gelatin is arbitrarily controlled), moderate elasticity and soft tissue compared to gel foods using gelatin.

In gel formation using gelatin, the intrinsic viscosity of gelatin is related to the gel formation ability but not necessarily the gel strength, and the intrinsic viscosity of gelatin is due to prolonged heating, boiling or the presence of excess acid or alkali. It is known to vary significantly.

It is also known that agar has no significant change in gel strength even when heated for a long time in the manufacturing process, but is significantly reduced when the concentration of condensed phosphate added for the containment of metal ions is high.

However, in the preparation of gel foods using a mixture of gelatin, agar and sodium alginate as a gelling agent, it is simply heating for sterilization, and the acid produced from the decomposition of the added delta lactone guruconate is a weak acid, which has no effect on the properties of gelatin. In addition, since the amount of condensate phosphate added for the containment of calcium ions is extremely small, it does not affect the gel strength of the agar.

Although there is no domestic patent for this technical field, Japanese Patent No. 1240154 has prepared a gelling agent to which potassium alginate is added to carrageenan, but has a defect in poor gel structure and poor heat resistance.

For this reason, the present invention relates to a gelling agent consisting of gelatin, agar and sodium alginate, and to the addition of cations and the addition of cations to precipitate gels and precipitates of cations in order to impart suitable gel properties as gel foods for diet. As a result of determining the addition amount of the disintegrating agent to be changed, the gel had a moderate gel strength, a soft touch in the mouth and good characteristics even after the heat treatment for sterilization.

The present invention to improve the defects of the prior art as described above, gels by adding foods to be ingested daily to a uniform gelling agent obtained by treating a sol obtained by mixing an appropriate amount of sodium alginate to a mixed sol of gelatin and agar with a colloid mill. When forming a proper amount of calcium compound, condensate phosphate and gluconic acid compound, gelatin and agar gelled only by prolonged cooling are gelled at room temperature, and the resulting gel is solvated by body temperature. It is to provide a gel food and a method for producing the same for a diet having a gel texture without crunch and foreign body due to a soft texture and janggongseong (弛 張 性).

The present invention is a colloid by adding sodium alginate to the mixed sol of gelatin and agar in order to eliminate the deterioration defects and the foreign body feeling in the mouth caused by gelatin and agar and sodium alginate by adding water to gel the heated dissolved sol. Preparation of gelling agent to obtain uniform sol by milling, Food mixing process to add seasonings such as seeds, meat, fish, fruit, vegetables processed to stomach gelling agent, and seasoning solution Delta lactone glucose, a solubilizer that dissolves calcium ions produced by calcium compounds and inhibits reactions with gelling agents, and dissolves calcium compounds in the colloidal state with sodium tetrapolyphosphate. Calcium sulfate, which is a coagulant that directly acts on nate and gelling agents to form an insoluble gel, is added. A gel production process, a packaging process for sealing a lid containing a calorie in order to suppress excessive intake of food immediately after injecting a mixture of gastric state into a container, and a sterilization and cooling process for increasing shelf life of the food. .

Referring to the manufacturing process of the gel food for a diet prepared according to the present invention in detail.

One percentage below is% by weight and the percentage of each component contained in the gross weight of the gel food.

Gelling agent preparation process

Sodium alginate was added to the mixed sol of gelatin and agar to dissolve the warmed sol by colloid mill (3000rpm) in order to remove the crumbs and foreign substances caused by the elongation of alginate alone gel and to produce a uniform gel of gelatin, agar and sodium alginate. Treatment to obtain a uniform colloidal solution.

The gelling agent is mixed with 0.7% to 1.9% of gelatin, 0.7% to 1.45% of agar, and 0.8% to 1.45% of sodium alginate and 62% to 86% of water. It is a uniform colloidal solution that is treated and mixed with foods, seasonings, flavors, and pigments to prepare gel foods for diet. Generally, gelatin, agar, and sodium alginate added to the gelling agent are characterized by its properties. There are many differences, and there is a difference in the characteristics of the gel even in the same compounding ratio. Moreover, there is a kind of gel formation and not gelation. This phenomenon occurs frequently in sodium alginate. Therefore, the type should be selected by experiment and the amount of addition should be investigated. .

Food Addition Process

The uniformly dispersed sol is placed in a container with a sealed stirrer (rotational speed 60 rpm), and the processed food is added and mixed. In the past, limited foods were prepared using fruit juices, sesame seeds, dices, and other sediments from the seeds.However, in the method for producing foods for this diet, foods that can be consumed in daily life, namely processed seeds, meat, Fish, vegetables, fruit juice or fruit dice is added to the gelling agent to prepare a gel food for diet. The amount of food added varies depending on the taste, taste, or type of food, but it is 20 to 25% by weight when gelling fruit juice, and the content of grains is 30 to 45% by weight in foods such as bear soup. %, 50% by weight in gel foods containing beef, 66 to 70% by weight more than beef when converted to fish meat such as pollack, etc. The gelling agent of the composition and the appropriate amount of the coagulant inhibitor, The desirable properties of gels prepared by the addition of disintegrants and coagulants and foods are that they turn into sol at temperatures of around 35 ° C in gelled juices and around 40 ° C in sol mixed with flesh, and in instant foods such as Gomtang. At temperatures around 60 ° C, the gel turns into a sol state, which when melted by body temperature when put into the mouth, gives a soft texture and good taste. This result is for is obtained by repeated numerous experiments.

Gel generation process

Sodium tetrapolyphosphate as a coagulant, delta lactone gurconate and a coagulant as a coagulant, and calcium sulfate are sequentially added to the mixture of the gelling agent and the food to dissolve.

The melting vessel is hermetically sealed and attached with a stirrer. The rotation speed of the stirrer is 60 rpm. After completion of stirring, the bubbles generated during stirring are removed by a vacuum pump and injected into the vessel.

At this time, the gel formation ability of the gelatin and the intrinsic viscosity of the gelatin are reduced in a long time of heating, boiling, or in the presence of excess acid or alkali, so this should be avoided. In addition, when boiled with condensate phosphate, the gel strength decreases in proportion to the salt concentration and heating time, and promoted even in the presence of acid, but in the present invention, delta lactone gluconate is added in a short time at 90 ° C. or less after sterilization The amount of is less than 0.2%, the amount of gluconic acid produced in its decomposition is also insignificant, and the amount of condensate phosphate added is less than 0.2%, and thus does not affect the properties of the resulting gel.

Chemical apparatus in which the gel is produced in the present invention is as follows.

Coagulation inhibitor addition process

Condensed phosphates, such as sodium pyrophosphate, sodium polyphosphate, detrapolyphosphate, and hexametaphosphate, are widely used in the food industry, and their main purpose is to block metal ions such as iron and calcium in food processing water and foods. The experimental values of the condensation phosphate calcium ion blockade were measured by sodium pyrophosphate 4.7, sodium polyphosphate 13.4, tetrapolyphosphate 18.5, hexametaphosphate 19.5, sodium pyrophosphate, potassium polyphosphate, poly Although condensed phosphates such as sodium phosphate, sodium metaphosphate, sodium tripolyphosphate, and hexameta phosphate can be used as a coagulation inhibitor, in the present invention, detrapolyphosphate having less calcium blocking ability than sodium hexametaphosphate was used. It is the same amount of detrapolyphosphate in a certain amount of disintegrant and coagulant Sodium polyphosphate, the former when sodium or hexametaphosphate is added, has a short gel formation time and a slightly higher gel strength than the latter, but the resulting gel easily turns into a sol under the influence of temperature, which gives a good texture in the mouth. . The chemical mechanism is unknown, but results from sensory tests and repeated experiments. Condensed phosphates hydrolyze in solution, some of which are oligophosphates, which disperse the containing calcium salt in the colloidal state, but excess phosphate may act. In this case, soluble complexes are formed by ion association or covalent bonds between calcium ions, and thus the gelling effect of the condensation phosphate is lost, and gel is formed immediately. When the concentration exceeds 0.36%, the gel formation inhibitory ability of the condensate phosphate is lost. (Chemical use of phosphate salts: Ph.D., Ph.D., published by Nippon Chemical Co., Ltd.) As such, the condensate phosphate blocks metal ions and prevents precipitation. Detrapol in mixed sol of sodium alginate, agar and gelatin After adding sodium phosphate and delta lactone gluconate, and adding coagulant calcium sulfate, a part of the soluble calcium compound calcium sulfate is dissolved and calcium ions are generated. While dispersed, the reaction with the gelling agent is blocked, but the guruconic acid produced by the decomposition of the delta lactone guluconate gradually changes the gastric colloidal calcium salt into a soluble calcium salt, which reacts with the gelling agent to form a gel. Some of the gluconic acid, on the other hand, reacts directly with the sodium alginate of the gelling agent to form a gel, i.e., when a certain amount of calcium sulfate suspension is added to the colloidal solution of sodium alginate, the gel is formed, but it is added to the colloidal solution of the same sodium alginate. After adding sodium trapolyphosphate, the colloidal solution gels even if the above amount of calcium sulfate is added. It does not, but gelation proceeds after a certain time.

For this reason, in the present invention, a gel was formed by adding 0.13% to 0.15% by weight of sodium tetrapolyphosphate as a coagulant inhibitor. The amount of the coagulant inhibitor is related to the gel formation time and the gel formation time is increased when the amount of the coagulant inhibitor is increased. If the addition amount decreases, the gel formation time is shortened. If the addition amount is decreased to a certain limit, the gel is formed immediately when the coagulant calcium sulfate is added, because it is incapable of blocking the calcium ions in the solution. Therefore, the gel formation time is controlled from several minutes to several tens of hours. There is also a close relationship between the gel formation time and the gel strength. The longer the gel formation time, the weaker the gel strength, and the shorter the gel formation time, the higher the system strength.

Decomposition agent addition process

In the present specification, the disintegrating agent is an additive that changes the colloidal precipitate of calcium produced by the reaction of condensation phosphate and calcium ion into a soluble salt and is involved in the reaction with the gelling agent. 0.18% of delta lactone gluconate is used, which decomposes in solution to turn into guluconic acid, which dissolves colloidal precipitates of the capsules into soluble salts, which react with the gelling agent to insoluble gels. Generally, the gel formation time is longer until the amount of disintegrating agent is less than or equal to the amount of calcium sulfate, but the gel formation time is not longer when adding more than the amount of calcium sulfate, and the blocked calcium compound in the solution The gel formation time is long until exhaustion, but the gelation time does not change even after further exhaustion and the gelation time is added Is changed several times in water, depending on coagulation inhibitor, the amount of the disintegrating and coagulant.

Coagulant addition process

In the present invention, a coagulant refers to a soluble or poorly soluble calcium salt which reacts with a gelling agent to form an insoluble gel. Calcium salts include calcium salts of organic acids such as calcium lactate, calcium gluconate, and calcium stannate, but since the solubility is higher than calcium sulfate, the concentration of calcium to be blocked is high, so the amount of the coagulant inhibitor must be large, and thus a large amount of colloidal calcium In order to dissolve the compound, it is inevitable to add a large amount of dissolving agent, and taste defects due to the produced gluconic acid cannot be avoided. However, when calcium sulfate is used, the formation of gel can be suppressed even with a significantly small amount of coagulation inhibitor. In the present invention, 0.1 to 0.3% of calcium sulfate is added. Generally, sodium alginate produces insoluble alginate gel by calcium ions, but gelatin or agar forms gel only by cooling and does not form gel by calcium ions. . However, when the mixed sol of sodium alginate, gelatin and agar was treated with a colloid mill and gelled by adding a coagulant, a disintegrating agent and a coagulant, the flaky defects of the alginate gel were offset by the gel properties of the gelatin and agar. It forms a uniform gel with a soft texture and taste in the mouth, but when gelling foods with high calcium content such as milk, it is added to the gelling agent so that the gel is formed without adding calcium compounds. Unlike gelling foods, an appropriate amount of coagulant and disintegrant must be added to the gelling agent beforehand, followed by the addition of food, and a small amount of coagulant compared to other foods. When gelling, some of the alginate reacts directly with organic acids, resulting in high gel strength. The gel is controlled by controlling the pH by producing a fragile alginate gel. In general, the gelation time is shorter as the amount of coagulant added is shorter and the gel strength is shorter as the gelation time is shorter. In addition, even when the amount of coagulant added is large, the gel formation time becomes long when sufficient condensation phosphate to block the calcium ions to be added is mixed.

In this way, while adding and dissolving in the order of the above coagulation inhibitor, disintegrating agent and coagulant while stirring, to remove the bubbles generated in the sol during stirring.

In the gel formation process of the present invention, calcium sulfate, which is a coagulant, reacts and gelates immediately when mixed with a gelling agent, so that a gel needs to be formed after a certain time has elapsed. Sodium tetrapolyphosphate, a coagulant, is added for the purpose of suppressing the reaction between the gelling agent and the calcium compound. The condensed phosphate detra polyphosphate has the ability to transform metal ions into insoluble compounds in solution, especially the blocking ability to disperse calcium ions into colloidal state, which inhibits the formation of gels by blocking the reaction between calcium ions and gelling agents. do. In this case, delta lactone guruconate is added to convert the contained calcium compound into a soluble calcium salt. It decomposes in solution to produce an acid. Gluconic acid, a decomposition product of delta lactone gluconic acid, gradually changes gastric colloid-containing calcium compounds into soluble calcium salts, which react with gelling agents to form gels. On the other hand, some of the gluconic acid acts directly with sodium alginate, a component of the gelling agent, to produce a gel of alginic acid. When sodium tetraalginate is added to the mixed sol, sodium tetrapolyphosphate, delta glucono lactone, calcium sulfate, etc. Gelatin and agar must remain unified with alginic acid, but its chemical mechanism is not clear, but the amount of coagulation inhibitor is related to gel formation time and gel strength. The longer the gel and the longer the gel formation time, the weaker the gel strength, but the resulting gel is softer and more oily. Has the characteristics and minute amount of release is thought that because the gel strength somewhat, but this relationship is generated a large amount of the acid decomposition product was directly reacted with the sodium alginate is the alginic acid gel produced. The more the coagulant is added, the shorter the crab formation time, the higher the gel strength, and ultimately the cracking inside the gel. In addition, the gel strength can be arbitrarily controlled in the present invention. . In addition, it is possible to maintain the gel state or change the sol state when the resulting gel is heated, and the changing temperature can be arbitrarily controlled. This is a basic ingredient for producing a gel food that retains the original properties of the food. The gel produced in the present invention may maintain a gel state when heated and may be changed into a sol state, and the temperature to be changed is arbitrarily controlled. This phenomenon is achieved by controlling the composition of the gelling agent and the amount of the additive added. The temperature which changes to this sol is adjusted by changing the addition amount of sodium alginate. In other words, if the amount of sodium alginate is decreased, the solubilization temperature is lower, and if the amount of sodium alginate is increased, the temperature is increased.In addition, if the amount of sodium alginate is decreased, the gel strength is lowered. However, the amount of solvent added is not closely related to the gel strength, i.e. gel foods that do not change the gel form even when heated to 90 ° C. and gel foods that turn into sol at a temperature of 60 ° C. as described in the specification. When the same gel food is prepared to be sol around 35 ℃, part of the gel is melted by the body temperature in the mouth to feel the soft texture, which improves the taste and also the imitation made by injecting a gel agent into the mold. Gel foods such as strawberries and cherries can also be used at around 45 degrees Celsius to create a chewy texture. As in the case of foods with broth, the form of gel should be maintained when it is stored, and the form of sol should be maintained when it is eaten. In order to reduce the amount of sodium alginate added and solvate around 35 ° C, this is a result determined by collecting sensory observations and a number of opinions to date, and the theoretical basis of gaslation of the gel formation is unknown.

Filling process and calorie display

The gel product added with the processed food as described above is filled in a synthetic resin container based on the amount of food exchange unit, and covered and sealed with a calorie-covered lid. The sol of gelatin, agar and sodium alginate contains milk, fruit juice, By mixing the dice, color and food ingested daily, a gel food having a freshness and a unique taste of food and having flexibility and soft tissue is produced. In the present invention, a processed food mixed with a gelling agent is a food that is commonly consumed. It is a simple processed food obtained by adding seasonings or spices to roasting or boiling and mixing it with the gelling agent to maintain the characteristics of each food such as nutrition, color, fragrance and unique taste. When the gel feels soft texture and no crunchy foreign body, and is automatically dissolved by body temperature When the gel foods are in the best condition, the gels should be carefully selected to provide colorless, odorless and transparent sol, and the gel formed should be slowly heated at a suitable temperature depending on the type of food. For these conditions, experiments were conducted to determine the composition of the gelling agent, the amount of the calcium compound added, the amount of the coagulant inhibitor, and the disintegrant. It doesn't have any crunch, and it melts by body temperature and turns into a sol, so it feels soft. Sterilization and cooling process The solution on the sol is heated to 80 to 90 ℃ for 20 to 30 minutes and then sterilized at 10 to 15 ℃ for heating. Immerse it in cold water for 30-40 minutes in cold water to form a gel. The intrinsic viscosity of gelatine in gel formation is related to gel formation ability but not necessarily gel strength, but it is known that the intrinsic viscosity of gelatin is remarkably different in prolonged heating or boiling or in the presence of excess acid or alkali. It is desirable to keep the sterilization temperature and heating time.

The present invention can arbitrarily control the gelation time and adjust the gel strength according to the type of gel food. In other words, if the food is chewed like a gel product made from a dice of fruit, the compounding ratio is increased to increase the gel strength, and if the food is to be drinked like a bear soup, the compounding ratio is maintained. But gel food with high gel strength is safe for heat, and even after removing the filling container and heating for 30 minutes in a heated bath at 90 ℃, there is no change in the form or weight of the gel, and no change in the characteristics of the gel. In the case of heating, the gel strength close to the sol should be maintained, so that the gelation is controlled after several hours through the cooling process.

After going through the sterilization process as described above, it is possible to preserve the characteristics of the product produced by the present invention by long-term preservation by cold water.

In addition, the gel filling container was quoted with the contents of "Korean nutrition recommended" (co-author Hyun-seo Park et al., Published by the Korea Nutrition Association, Korea) to reduce obesity due to excessive calorie intake. The amount of calories calculated based on the amount of food exchange units is displayed. The food exchange unit number of foods is the grain group, the fish meat group (low fat, medium fat, highland) as described in the table below. Bang group), vegetable group, fat group, milk group and fruit group, and each food group is calculated based on the recommended daily intake calories refers to the determined value. [Food Exchange Units by Calorie Table 1-B] As shown in Table 1-B above, when the recommended daily intake is 2200 cal, the number of food exchange units in the grain group is 11, and the number of food exchange units in the fish meat group (low fat) is 5. Likewise, the weight per exchange unit calculated based on the amount of nutrients per exchange unit of each food group. For example, the amount of food exchange units for grain groups such as rice and barley rice is 70gr, and the amount of food exchange units for white rice, brown rice, glutinous rice and barley rice is 30gr, and the calories per unit of rice and rice are 100cal. The amount of food exchange unit of low fat meat group such as pork, beef, dog meat is 40gr, and the caloric value of each unit is 50 cal, and the exchange unit of low fat fish group such as flounder, dynamic, and cod is 50gr. The amount of calories per unit is 50Cal like meat, and the amount of food exchange unit of medium meat such as pork tenderloin and beef sirloin is 40gr, and the amount of food exchange unit of mediumland fish such as mackerel, saury, minfish and mackerel is 50gr. The amount of calories per group is 75 cal. The unit of high fat meats such as pork belly and beef ribs is 40 gr. The amount of food units of canned high-fat fish such as tuna and mackerel is 50 gr. The amount of calories per unit is 100 calories. The amount of food exchange units of vegetables such as eggplant, sweet potato sprouts and carrots is 70 gr, the calories is 20 cal, and the unit of milk, lacto milk, low-fat milk is 200 gr. The amount of calories per exchange unit is 125 cal, the food exchange unit of apple, tangerine, orange, pear pile is 100gr, the calories per unit of food exchange is 50 cal, the food exchange unit of apple, orange (unsweetened) and pineapple is 100gr. The calories per unit is 50 calories, and the calories of sultang, water naengmyeon, and kalguksu range from 450 to 500 calories, and the caloric content of bibim cold noodle and jingomtang is from 500 to 550 calories. It depends on your normal and severe physical activity, and also on your weight, and your weight is your standard weight. Calculate. In other words, the standard weight is calculated by the standard weight of male (kg) = square of height (m) x 22 standard weight of female (kg) = square of height (m) x 21. For light activities: Standard weight x 25 to 30 Cal. Normal activity: Standard weight x 25 to 30 Cal. For heavy physical activity: Standard weight x 35 to 40 Cal. For example, calculating the daily intake of a person with a height of 1.7 m: In the above equation, the standard weight of a person with a height of 1.7 is (1.7) ² × 22 = 63.58 (kg), and the total calorie ingested per day is 63 (kg) x 35 (Cal) = 2205 (Cal) Recommended dose is about 2200 cal. The foods required to consume this calorie are calculated by quoting the number of food exchange units by calorie Table 1-B described above.The number of food exchange units for grains corresponding to the recommended daily intake of 2200Cal is 11, The amount of exchange unit is 70 (gr), so the intake of rice is 11 × 70 (gr) = 770 (gr), and the number of exchange units of low-fat fish meat is 5 and the exchange unit is 40gr, so the intake is 5 × 40 (gr). = 200 (gr), the number of exchange units for medium-fat fish is 2 and the amount of exchange units is 40 (gr), so the intake amount is 2 × 40 (gr) = 80 (gr). 6 × 70 (gr) = 420 (gr), fat intake is 5 × 5 (gr) = 25 (gr), milk intake is 2 × 200 (gr) = 400 (gr) fruit group Intake amount is 2 × 200 (gr) = 400 (gr) and if you eat the above amount, you will get 2200Cal.

An embodiment of the present invention will be described in detail as follows.

Example 1 and Example 2

Gel foods prepared by the same blending ratio as in Example 1 in the blending ratios shown in Table 1 below were used for the diet gelling a mixture of crushed apple and apple juice.

Table 1

It relates to a gel food and a method for producing the same.

First, gelatin, agar, and sodium alginate are added to apple juice to dissolve it in a warm state to prepare a uniform sol phase solution, followed by the addition of detrapoly sodium phosphate, delta lactone gluconate, and calcium sulfate at 60 rpm rotation speed. When the solution is completely dissolved by stirring, the ground apples are mixed, filled into containers, seeded and sealed with heat-covered lids, and heat sterilized in a hot water bath at 80 to 85 ° C. for 20 to 25 minutes, followed by 10 to 15 ° C. It cools by dipping in cold water.

In Table 1, Example 1 is an unsweetened apple juice, Example 2 is an unsweetened orange juice, and 100 gr of apples are added to the former, and 100 gr of orange color (sac) is added to the latter for dietary fiber intake. Instead, it reduces caloric intake by adding less calorie-so-maltooligosaccharides.The resulting gel food turns into a sol state at temperatures around 35 ° C, so that it feels soft in the mouth while providing adequate strength, elasticity and flexibility. To prepare a gel food for a diet having a food intrinsic taste.

In addition, when eating 1800kcal to 2200kcal per day in nutrition, in Table 1-B, the number of food exchange units of fruit is 2, so the number of fruit exchange units of fruit is reduced to 2, and the same amount of juice If the number of food exchange units is 1, the fruit per unit weight of food is 100gr in the fruit exchange unit table, so the recommended daily intake of fruit is 1 x 100gr = 100gr. In addition, the number of fruit exchange units of sugar-free fruit juice is 1 and the unit of fruit exchange unit weight is 100 gr. The weight of apple and orange juice (unsweetened sugar) is 100 gr. The recommended daily intake of fruit juice is 1 x 100 gr = 100 gr. In the fruit group of the table that contains the fruit exchange unit amount as described above, the amount of nutrients per food exchange unit of 100gr of fruit juice is 50Cal and the amount of nutrients of 100gr is 50Cal. The nutrient content of 100 gr of fruit and 100 gr of fruit juice is 100 cal. In addition, the standard weight of the previous table and the formula for calculating the recommended daily intake according to the activity are shown. (1.7) ² × 22 = 63.58 (kg), and the recommended daily intake is 63 (kg) x 35 = 2205 (Cal) as the standard weight x 35 to 40 cal in the formula. Number of Food Exchange Units Table 1-B and the unit amounts of each food group are 2200 cal when calculated using the tables in Tables 1-1 to 1-9.

The food prepared using Example 1 has a higher gel strength and a higher gelation time because the amount of sodium alginate is added and the amount of sodium tetrapolyphosphate is smaller than that of the product prepared using Example 2, but the amount of calcium sulfate added is high. The gel formation time using Example 2 is about 45 minutes, while about 30 minutes. The gel formation time is the time from the preparation of the gelling agent until it does not get on the hands when the gel product is touched.

Example 3 and Example 4

In Table 2, Example 3 is a gelation of a commercial bear soup containing rice and beef, and Example 4 is a large amount of rice and less soup than the food prepared in Example 3 Example 3 And 4 in Gomtang is a gel state at room temperature, but when heated it should be changed to a sol. When compared to the normal formulation of Examples 1 and 2, when the amount of calcium sulfate is reduced by half, the gel turns into a sol. Here, the addition amount of sodium tetrapolyphosphate and delta lactone gluconate is the same as in Examples 1 and 2, but the amount of sodium alginate is increased by decreasing the gel strength when only calcium sulfate is added. In addition, Example 3 consumes 1800 kcal per day. The recommended amount of rice to eat is as shown in Table 1-B above. The number of food exchange units for grains is 8 and the amount of exchange units is 70gr, so the daily intake is 8 × 70 (gr) = 560gr In order to reduce the exchange unit amount of 70gr (100Cal), the number of g deducted by 3 divided by 3 gelling the intake of 490gr / 3, that is, 163gr. Example 4 is a case of ingesting 2200kcal per day, the food exchange unit in Table 1-B The number is 11, the exchange unit amount is 70gr, so the daily intake is 770gr.

Example 5 and Example 6

Example 5 relates to a food for diet and a method of manufacturing the low-fat beef meat, and Example 6 gelled beef meat or pollack meat produced by the above formulated ratio. The processed meat and the additives in the same manner as in Example 1 were mixed, filled in a container, and then gelled by heat sterilization to prepare gel food for diet.

The nutritional recommended daily intake of meat at 2000 calories per day is the number of food exchange units in Table 1-B, and the replacement unit in the low-fat fish meat group in Table 1-2 is 40gr. The recommended daily intake of is 4 × 40gr = 160gr, the calories per 40gr of food exchange unit in the table 1-2 is 50kcal, the daily intake of 160gr is 200kcal, so the intake of one meal is 160gr / 3 = 53gr and the calorie is 200kcal / 3 = 67 Cal.

In addition, if 2000Cal is consumed daily, the recommended daily intake of fish (low fat) is the number of food exchange units in Table 1-B, and the exchange unit amount of low fat fish meat group in Table 1-2 is 50gr. Therefore, the recommended daily intake of meat is 4 × 50gr = 200gr, the calories per 50gr of food exchange unit of the low-fat fish group is 50kcal, the calorie of 200gr per day is 200kcal, so the intake of one meal is 160gr / 3 = 53gr and the calorie is 200kcal / In addition, the number of food exchange units of fish is 4, the exchange unit amount is 50gr, the caloric value is 50kcal, so the daily intake is 200gr, and the calorie is 200kcal, so the intake of one meal is 200gr / 3 = 67gr and the calorie is 200Cal / 3 = 67 kcal.

In Example 5, 160gr, which is the amount corresponding to the number of food exchange units of beef, is mixed, and in Example 6, a total of 300gr of gel meat is prepared by mixing 200gr of fish meat, which is the amount corresponding to the number of food exchange units of fish meat, and 50gr each. When consumed, calories are 33kcal for fish, 33kal for fish meat, and almost half of the above 67kcal, but the amount consumed is little difference, so reducing the calorie does not feel fasting, so obesity is suppressed.

Example 7 and Example 8

Example 7 and Example 8 relate to a similar fresh cream for low calorie cake prepared at a compounding ratio as shown in Table 4 and a method for producing the same.

Fresh cream used in cakes has high calories because milk, oil and large amounts of sugar are added in the manufacturing process, but they have been favored for their long habits and preferences.

In addition, the fresh cream cake is a cream that takes a long time to beautify the appearance of all kinds of patterns.

In order to solve such a defect, the present invention pours a gel of sol of gelatin, agar and sodium alginate on fresh cream cake, gels it and dissolves the fresh cream and cake in hot water to form a pattern.

A gel obtained by mixing an additive such as calcium with a gelling agent prepared according to the mixing ratio of Examples 7 or 8 in the mold of the gel prepared by the mixing ratio of Examples 7 and 8 in a plaster mold made by pouring the mold into a mold. Decorate on top. At this time, it is possible to easily produce decorative similar cream moldings in a short time by making several molds and injecting gelling agent. According to this method, any shape can be duplicated, and similar creams have a texture and soft gel strength that melt in the mouth. Gel foods for the diet were prepared. In Examples 7 and 8 of Table 4, the amount of milk exchange unit is 200gr and the calorie is 125kcal, so the calorie of 300gr is 188kcal and the amount of skim milk powder is 25gr and 125kcal. Is 75kcal, so the total calories is 263kcal.

Although the calories of commercially available fresh creams differ depending on the prescription, the calories of 400 gr is about 870 kcal and the calories of fresh cream prepared by the combination of Examples 7 and 8 is only 263 kcal. The gel foods thus produced were converted into a sol state at a temperature of about 35 ° C., thus preparing a gel food for a diet having a soft taste, proper strength, elasticity and flexibility, and a food-specific taste.

As described above, the gel food for the diet of the present invention is gelatinized by gelation of a gelling agent added with sodium alginate to agar and a poorly soluble calcium compound, and is not cooled by mixing gelatin and sodium alkite in agar. It gels at any temperature and contains gelatin, which gives gel foods for diets that differ from conventional jelly foods by giving them a soft melt-like texture and soft and moderate gel strength, elasticity, storage safety and excellent texture. By providing its utility is very high.

Gel food for the diet of the present invention feels satiety by the gel of agar and alginic acid contained in the food and thus the intake of the plant is reduced, thus suppressing obesity and marking calories in the packaging as a means for reducing the intake.

Claims (2)

In preparing gel food for diet by adding processed food to the colloidal solution of heat-dissolved mixture of gelatin, agar and sodium alginate 0.1% to 0.3% by weight of poorly soluble calcium compound in which calcium ions are formed in a colloidal solution of a mixture of 0.8% to 1.0% by weight of sodium alginate, 0.9% to 1.9% by weight of gelatin, and 0.6% to 1.5% by weight of agar as a gelling agent A method for producing a gel food for a diet, characterized in that the gel is added by adding%. The method of claim 1, wherein when filling the container with food for diet, the amount of gel food is less than the daily intake of nutrition into the container to reduce the amount of intake and also as a way to reduce the intake calories in the container characterized in that Manufacturing method of gel food for diet