KR100445169B1 - A method for manufacturing seasoned Konjak jelly - Google Patents

Abstract

The present invention relates to a method for preparing seasoning konjac jelly, more specifically, having a good organoleptic texture and palatability, and having a moderate moisture activity and water content, the preparation of jerky konjac jelly with excellent storage properties It is about a method.

The present invention is blanched for 30-60 seconds in boiling water of fine konjac sliced to a size of 0.5-1.0cm, and then immersed in a sauce for 1-3 hours to 3-70 in a hot air dryer of 70-80 ℃ It provides a method for preparing seasoning konnyaku jelly, characterized in that drying for 3.5 hours.

Description

A method for manufacturing seasoned Konjak jelly}

The present invention relates to a method for preparing seasoning konjac jelly, more specifically, having a good organoleptic and palatability, and having a moderate moisture activity and water content, a jerky-shaped seasoning konjac jelly is excellent It is about how to.

The old yam is composed of glucomannan, a high-quality water-soluble polysaccharide, and is used in jelly, noodles, meat products, and fish products as a traditional food material. Konnyaku manna has a unique gel-forming ability, key properties, film-forming ability, and other properties. It is a food material that has high synergistic effects with gums and starch, and has high flowability, and is highly applicable to the food industry.

Conventional konjac has been developed in the form of konjac rice, konjac noodles, which are stocked in oden or skewers, konjac soup, konjac drops, tocopherol, squalene, ginkgo side, allicin, vitamin A, vitamin B, vitamin C, EPA, etc. It is widely used, such as konjac health foods with the same health promoting ingredients.

In addition, stocks of konjac rice, konjac noodles, etc., which have been used for health purposes, low-calorie foods, dietary fiber, and konjac jelly in consideration of dressing action, konjac soup, konjac jelly, konjac sausage, etc., will be developed for a while. However, domestic development status is still insufficient.

Korea does not use konjac, and several companies import konjac powder or konjac powder from China, Thailand and Indonesia as raw materials for export to Japan to manufacture and export low value-added edible konjak. The domestic demand has been expanded.

In the 1990s, with the development of the food industry in Korea, konjac jelly exporters manufacture and sell konjac noodles such as bibim fiber, gukshi shima, konjac ramen, soybean fiber, konjac jelly, and konjac products. Related arts related to the manufacturing method of konjac jelly (Korean Patent Publication No. 1989-7666), Edible Fiber Food (Korean Patent Publication No. 199-700855), Konjac Manna and Oligosaccharides based manufacturing method of health food ( Korean Laid-Open Patent No. 1995-7700), Manufacturing method of jelly with konjac jelly and seaweed dietary fiber as main ingredients (Korean Laid-open Patent No. 2000-73028), Jelly-like dessert food having a fleshy texture and a manufacturing method thereof (Korean Laid-open Patent) No. 2001-1475), konjac mucho (Korean Patent Publication No. 2001-68103), and the like are disclosed.

However, the konjac products manufactured by these conventional technologies are limited in scope and consumption has not been expanded yet as in Japan, but as their use is rapidly increasing as they are recognized as healthy diet foods in Korea, Development of various products using konjac is urgently needed.

Accordingly, the present inventors have completed the present invention by finding out that the konjac jelly can be prepared by using the low calorie property of the konjac by conducting research to solve the above problems.

Accordingly, it is an object of the present invention to provide a method for preparing seasoning konjac jelly that has excellent organoleptic properties and storage properties such as texture and preference.

Figure 1 shows the manufacturing process of the seasoning konnyaku jellypo according to the present invention.

The present invention is a means for achieving the above object by blanching the fine pongon to the size of 0.5-1.0cm in boiling water for 30-60 seconds, and then immersed in a sauce for 1-3 hours It provides a method for preparing seasoning konnyaku jelly, characterized in that drying for 3 to 3.5 hours in a hot air dryer at 70-80 ℃.

Sauce used in the present invention is a beef extract (beef extract) 4-6% (w / v), beef paste (beef paste) 2-4% (w / v), sugar (sucrose) 3-9% (w / v) and sesame oil 0.5-1.0% (w / v) is prepared by mixing with water, the reason for immersing the konjac jelly in the source is to give the konjac jellypo according to the present invention texture and sweetness and improve the overall preference It is for.

When the amount of sugar added to the sauce is 9% (w / v) or more, the change in sweetness intensity does not have a significant difference, but there is a problem of weakening of texture and overall acceptability, and when it is less than 3% (w / v). Problems that cannot impart organoleptic characteristics such as texture, sweetness strength, etc. occur.

Generally, when the water activity is less than 0.7, the microorganisms cannot grow and prevent corruption, so the water content should be taken into account in water production in food production.

In the manufacture of the konjac jelly according to the present invention, when the time of hot air drying the konjac immersed in the sauce is 3.0 hours or less, the water activity is not only exceeded 0.7, which is an optimum condition, but also the moisture content is increased and the shelf life of the product is increased. Will be affected. On the other hand, when the hot air drying time is more than 3.5 hours, the water activity is improved, but the water content is too low, there is a problem that can not satisfy the conditions as semi-dried food.

Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples. However, the technical scope of the present invention is not limited to these examples and test examples.

<Example 1>

Boil the chopped pongon to a size of 0.5cm in boiling water for 30 seconds, then beef extract 5% (w / v), beef paste 3% (w / v), sugar 3% (w / v) and sesame oil 0.7% It was immersed in a sauce made by mixing in water at a ratio of (w / v) for 2 hours, and then dried for 3 hours in a hot air dryer at 75 ℃ to prepare a jerky-shaped seasoning konjac jelly.

<Example 2>

Boil the chopped pongon to a size of 1.0 cm in boiling water for 30 seconds, then 6% (w / v) beef extract, 2% (w / v) beef paste, 6% (w / v) sugar and 1.0% sesame oil. It was immersed in a sauce made by mixing in water at a ratio of (w / v) for 2 hours, and then dried for 3 hours in a hot air dryer at 75 ℃ to prepare a jerky-shaped seasoning konjac jelly.

<Example 3>

Boil the finely sliced konjac with the size of 0.5cm in boiling water for 30 seconds, then beef extract 4% (w / v), beef paste 4% (w / v), sugar 9% (w / v) and sesame oil 0.5% It was immersed in a sauce made by mixing in water at a ratio of (w / v) for 2 hours, and then dried in a hot air dryer at 75 ° C. for 3.5 hours to prepare a jerky-shaped seasoning konjac jelly.

Comparative Example 1

The sauce was prepared in the same manner as in Example 1 except that 12% (w / v) of sugar was prepared to prepare jerky-shaped seasoning konjac jelly.

Comparative Example 2

The sauce was prepared in the same manner as in Example 1 except adding 15% (w / v) of sugar to prepare jerky-shaped seasoning konjac jelly.

Comparative Example 3

Except not undergoing the hot air drying step was carried out in the same manner as in Example 2 to prepare a jerky-shaped seasoning konjac jelly.

<Comparative Example 4>

Except for setting the hot air drying time to 0.5 hours, it was carried out in the same manner as in Example 2 to prepare a jerky-shaped seasoning konjac jelly.

Comparative Example 5

A konjac-like seasoning jelly was prepared in the same manner as in Example 2, except that the hot air drying time was 1 hour.

Comparative Example 6

Except for setting the hot air drying time to 1.5 hours, it was carried out in the same manner as in Example 2 to prepare a jerky-shaped seasoning konjac jelly.

Comparative Example 7

Except setting the hot air drying time to 2 hours, it was carried out in the same manner as in Example 2 to prepare a jerky-shaped seasoning konjac jelly.

<Comparative Example 8>

Except for setting the hot air drying time to 2.5 hours, it was carried out in the same manner as in Example 2 to prepare a jerky-shaped seasoning konjac jelly.

<Test Example 1>

In order to determine the sensory characteristics of the seasoning konjac jellypo according to the present invention for eleven sensory test personnel trained vaginal konjac jellypo prepared in Examples 1 to 3 and Comparative Examples 1 to 2 Table 1 shows the results of the organoleptic test on the texture (elasticity and firmness), sweetness strength and overall acceptability by the 5-point scale method (5: very good).

<Table 1> Sensory Test Results

division Sugar Concentration Example 1 (3%) Example 2 (6%) Example 3 (9%) Comparative Example 1 (12%) Comparative Example 2 (15%) F-value Organization 3.50 ± 0.67 3.00 ± 0.59 3.35 ± 0.39 1.77 ± 0.41 2.32 ± 0.68 18.35 Sweetness strength 3.00 ± 0.78 2.73 ± 0.75 3.23 ± 0.72 3.46 ± 0.93 3.46 ± 0.93 1.56 Symbol 3.05 ± 0.79 3.41 ± 0.94 3.32 ± 0.75 2.77 ± 0.79 2.88 ± 0.54 1.38

As shown in Table 1, the texture was a good response to 3.00 when added to 6% sugar, the addition of up to 3%, 6%, 9% did not show a significant difference in the change in texture, more than 12% sugar When added, the texture was weakened (2.00).

The change in sweetness intensity was more and more sweet, but there was no significant difference among all treatments, and overall acceptability was good at 3%, 6% and 9% added sugar. The results were consistent with the results of texture.

<Test Example 2>

Table 2 shows the results of measuring water activity and water content according to hot air drying time in order to determine the shelf life of seasoning konnyaku jelly according to the present invention.

<Table 2> Moisture Activity and Moisture Content by Hot Air Drying Time

Drying time (hours) Water activity (20 ℃) Moisture content (%) Comparative Example 3 (Control) 1.065 92.3 Comparative Example 4 (0.5) 0.996 90.9 Comparative Example 5 (1.0) 0.972 88.7 Comparative Example 6 (1.5) 0.964 83.0 Comparative Example 7 (2.0) 0.841 72.1 Comparative Example 8 (2.5) 0.777 50.9 Example 1 (3.0) 0.672 34.2 Example 2 (3.5) 0.655 11.4

As shown in Table 2, 3.0-3.5 hours hot-air drying is the water activity is 0.7 or less, and the water content is also 11.4% to 34.2%, it can be seen that the most satisfy the conditions as semi-dried food.

Seasoned Konjac jelly prepared by the present invention has good organoleptic properties and palatability, has moderate water activity and water content, and has excellent storage properties, and satisfies the needs of health-oriented consumers as low-calorie foods. Can be.

Claims (2)

0.5-1.0cm sized konjac finely blanched in boiling water for 30-60 seconds, then immersed in sauce for 1-3 hours and dried in a hot air dryer at 70-80 ℃ for 3-3.5 hours Manufacturing method of seasoning konnyaku jelly The method of claim 1, The sauce is watered with beef extract 4-6% (w / v), beef paste 2-4% (w / v), sugar 3-9% (w / v) and sesame oil 0.5-1.0% (w / v). Method for preparing seasoning konnyaku jelly, characterized in that prepared by mixing