KR100885512B1 - Manufacturing method of agar jelly containing antihypertensive peptides - Google Patents

Abstract

A method for preparing an agar jelly is provided to improve functionality by using an anti-hypertension functional peptide. A method for preparing an agar jelly comprises the steps of adding agar, liquid sugar, solid sugar, salt and citric acid to water, mixing them, and heating the mixture at 100-115°C for 30-150 min; adding any one selected from the albumen-derived peptide, the bean protein-derived peptide and the beef-derived to the prepared agar solution at 60-90°C and gelling it at 3-4 hours; cutting the obtained agar jelly, coating it with any one selected from potato starch, fine sweet, corn starch, wheat flour, glutinous rice, bread flour, etc., and drying it at 40-60°C for 10-48 hours.

Description

 Manufacturing Method of Agar Jelly Containing Antihypertensive Peptides Containing Antihypertensive Functional Peptides

 The present invention relates to a method for producing agar jelly in which any one or more selected from fruit juice, herbal medicine and antihypertensive functional peptide is added to improve the functionality and functionality of the agar jelly in addition to agar and subsidiary materials.

Jelly is a cold and sweet food made by coagulation of pectin, gelatin, agar, alginic acid, etc. as a material.It is a wonderful dish on its own, but it is transparent and beautiful, so it is beautiful and transparent. Use it to polish it or use it as a decoration.

Agar (寒 天, agar) is a seaweed processing product after freezing the radish, which is a coagulum of hot water extract that boiled and melted bracken, which is a member of red algae. Agar contains little protein or fat, and most of it is composed of polysaccharides composed of D-galactose and 3,6-anhydrogalactose. Therefore, it is often used as a low energy food. Red starfish, agar, and stalks, which are the raw materials of agar, have a carbohydrate content of 64 to 66%, protein 20 to 22%, ash 8 to 13%, and fat 0.2% (see Table 1).

<Table 1> General Content of Agar Aids (Unit:%)

Kinds Ash protein Fat carbohydrate Woodfish 13.30 20.47 0.21 66.02 Flirt 8.57 26.90 0.26 64.27

Agar has a variety of uses, but it is widely used in diet foods due to its poor digestive absorption. However, diet foods are mainly in the form of powder, so in order to ingest it should be taken with water or other beverages, and also in the form of powder, there is a problem that is difficult to take in the place where the wind occurs. Therefore, in order to solve this problem, but not in the form of powder, but also in the form of tablets or capsules in the form of a diet food, but in this case, there is a problem in that drinking water, such as drinking water.

The present invention is to provide agar jelly that can be used as a diet food as well as snacks of young children using agar that is difficult to absorb digestion and a method for producing the same. Agar jelly of the present invention is not only easy to ingest but also easy to carry, and can be easily carried and consumed regardless of time and place.

Meanwhile, as the related arts related to the present invention, "the method for producing a functional jelly containing the herbal extract and the functional jelly prepared by the same" and "a method for preparing a jelly mainly containing konjak and seaweed dietary fiber" and Korean Patent Publication No. 2003-0046800 There is a method for preparing kelp jelly, which uses kelp extract as a main ingredient. This prior art uses a variety of gelling agents, and since the gelling properties are very different depending on the type of gelling agent shows a great difference in the physical properties of the final product. Therefore, as a gelling agent, in addition to agar and subsidiary materials, in order to improve the functionality and functionality of agar jelly, agar jelly, which is added to any one or more selected from fruit juice, herbal medicine and antihypertensive functional peptide, has a different technical configuration from the present invention. Do.

In the present invention, agar containing agar as a gelling agent, agar jelly is prepared by adding any one or more selected from fruit juice, herbal medicine and antihypertensive functional peptide to improve the functionality and functionality of agar jelly in addition to agar and subsidiary materials. Provide a way to.

The present invention in the preparation of a jelly comprising agar, the step of dissolving agar in water, adding a subsidiary material to the solution in which the agar is dissolved, heating, after adding the subsidiary material to the solution in which the agar is dissolved fruit juice, herbal medicine and Addition of one or more selected from the antihypertensive peptides and gelling, cutting after gelling and then burying the additional powder, it is composed of a method of manufacturing agar jelly including the step of burying and drying.

Agar jelly of the present invention contains agar, herbal medicines and antihypertensive functional peptides in addition to agar and subsidiary ingredients to produce agar jelly with improved functionality and functionality as well as snacks as well as diet foods of young children To provide. In addition, the agar jelly of the present invention is not only easy to ingest, but also easy to carry, and can be easily consumed regardless of time and place.

In the present invention, agar jelly containing agar,

Adding agar and subsidiary materials to water, heating and mixing,

Gelling after adding any one or more selected from fruit juice, herbal medicine and antihypertensive functional peptide to a mixed solution of agar and subsidiary materials, and

It shows a method for producing agar jelly comprising the step of applying a powder and dried after gelation and cutting.

In the preparation of the agar jelly of the present invention, the agar jelly may contain any one or more selected from agar, liquid sugars, solid sugars, salts, citric acid, and fruit or herbal medicines or antihypertensive functional peptides as a functional ingredient. .

In the preparation of agar jelly of the present invention, the components of the agar jelly are agar 0.5 to 3.0% by weight, liquid sugar 20 to 70% by weight, solid sugar 10 to 30% by weight, salt 0.1 to 1.0% by weight, citric acid 0.05 to 0.5% by weight, Any one or more selected from fruit or herbal medicines or antihypertensive functional peptides comprises 0.2 to 4.0% by weight and the balance of purified water.

In the preparation of agar jelly of the present invention, the juice of the agar jelly may be any one or more selected from grape juice, apple juice, tangerine juice, tomato juice, plum juice, and pomegranate juice.

When preparing agar jelly of the present invention, the herbal medicine among the components of the agar jelly can be used any one or more selected from the juice, Agaricus mushrooms, situation mushrooms.

In the preparation of the agar jelly of the present invention, the antihypertensive functional peptide may be selected from the components of fish protein, egg white derived peptide, soybean protein derived peptide, and beef derived peptide.

In the preparation of the agar jelly of the present invention, agar and subsidiary materials may be added to water and mixed by heating at 100 to 115 ° C. for 30 to 150 minutes.

In the preparation of the agar jelly of the present invention, after adding the subsidiary material to the solution in which the agar is dissolved, any one or more selected from fruit juice, herbal medicine, and antihypertensive functional peptide is added to the agar solution at a temperature of 60 to 90 ° C., for 3 to 6 hours. It can gel.

In the preparation of the agar jelly of the present invention, the gelled jelly may be cut and then covered with powder and dried at 40 to 60 ° C. for 10 to 48 hours.

Hereinafter, the present invention will be described in more detail.

Any material of the agar jelly of the present invention can be used as long as it is a material used in the production of conventional jelly. As an example of the submaterial, any one or more selected from liquid sugars, solid sugars, salts, and citric acid may be used.

An example of the liquid saccharides may be any one or more selected from syrup, honey, syrup, and fructose, and the solid sugar may be any one or more selected from sugar, oligosaccharide, and aspartame.

In the agar jelly of the present invention, the main components are 0.5 to 3.0% by weight of agar, 20 to 70% by weight of liquid sugar, 10 to 30% by weight of solid sugar, 0.1 to 1.0% by weight of salt, and 0.05 to 0.5 of citric acid. 0.2% to 4.0% by weight of the fruit juice or herbal medicine and the antihypertensive functional peptide may be added, and the balance may include remaining purified water.

To the agar solution obtained by dissolving agar in water, the above-mentioned liquid sugars, solid sugars, salts, and citric acid were added to the agar solution, and then heated and mixed at 100 ° C to 115 ° C for 30 to 150 minutes. Allow this to mix well. After adding the subsidiary materials to the solution in which the agar is dissolved, and mixing well, any one or more selected from fruit juices and herbal medicines may be added to improve the functionality and functionality of the agar jelly.

At this time, the juice may be added 0.2 to 4.0% by weight of any one or more selected from grape juice, apple juice, tangerine juice, tomato juice, plum juice, pomegranate juice.

At this time, the herbal medicine may be added 0.2 to 4.0% by weight based on the agar weight of any one or more selected from the juice, Agaricus mushroom, situation mushroom.

In this case, the antihypertensive functional peptide may be added at least one selected from fish meat-derived peptides, egg white-derived peptides, soy protein-derived peptides, and beef-derived peptides with respect to agar weight.

Meanwhile, when the juice, herbal medicine and antihypertensive functional peptide are mixed, the total content of the three components is 10, and each of the components is in a weight ratio of 1: 1: 8-1: 8: 1-8: 1: 1. It can be mixed and used.

After agar or herbal medicine and antihypertensive functional peptide is added to the agar solution, the agar solution is cooled and gelled. At this time, the addition of juice or herbal medicine and antihypertensive functional peptide is carried out at agar solution temperature of 60 ~ 90 ℃ and gelation can be carried out at room temperature until the agar is completely gelled. As an example of such gelation conditions, the agar solution may be gelled at 5-25 ° C. for 1-48 hours after the addition of fruit juice or herbal medicine.

Once agar is gelled, it becomes jelly and becomes agar jelly, and if cut and packed to a certain size, it becomes agar jelly. Agar jelly can be cut to a general jelly size, for example, it can be cut to a size of 1 to 4 cm × 1 to 4 cm × 1 to 4 cm (width × length × height). The cut agar jelly can be added to the jelly in order to preserve its appearance and to prevent the sugar solution contained in the jelly from getting on the hands, and to be dried to prevent it.

In order to maintain the appearance of agar jelly and to prevent sugar from getting on the hands, the added powder is potato starch, fine sweets, corn starch, flour, glutinous rice, bread flour, orbite (thin star form based on starch). And powdered products) can be used any one selected from.

In addition, agar jelly occurs when water evaporates to the outside after time elapses. To prevent this, it is recommended to dry at 40 to 60 ℃ for 10 to 48 hours. After the drying process, agar jelly can be packaged and supplied to the market.

The present invention includes agar jelly which can be prepared by the above-mentioned method.

On the other hand, the agar jelly is prepared by various conditions in the present invention, in order to obtain agar jelly in accordance with the object of the present invention, it is preferable to use the above-mentioned components and these components in the above-described numerical range.

Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example>

150 g (1.5 wt%) of agar, 2000 g of sugar, and 15 g of salt were added to 1000 g of water, and stirred to prevent it from being muddy. Then, 3000 g of starch syrup, 2000 g of honey, and 1620 g of citric acid were added and mixed. After mixing, the mixture was heated at 110 ° C. for 30 minutes so that each subsidiary material and agar solution were well mixed.

When the temperature was lowered to 80 ° C. while the temperature was lowered, 150 g (1.5 wt%) of grape juice and 35 g of egg white peptide were added, and gelled by standing at room temperature for 5 hours to form jelly.

The jelly was cut to a size of 1.5 cm x 1.5 cm x 1.5 cm (width x height x height), and the surface of the agar jelly was evenly coated with the orb as an appearance retainer. The agar jelly, which was embedded with the appearance oil, was dried for 24 hours at 50 ° C. in order to suppress the hydration out of the water when time elapsed, thereby preparing agar jelly.

Test Example 1 Agar Jelly Product Strength

In the preparation of the agar of Example 1, when mixing the respective materials and agar, the heating temperature is fixed to 110 ℃, heating time 30 minutes, 60 minutes, 90 minutes, 120 minutes, 150 minutes according to the respective heating time The agar jelly strength was measured, and the heating time was 30 minutes, 60 minutes, 90 minutes, 120 minutes, and 150 minutes when the agar was prepared. As a result, the agar jelly strength was the highest when heated for 30 minutes.

Test Example 2 Sensory Evaluation of Agar Jelly Products

When preparing agar jelly according to Example 1 was added to the components of Table 2-1, Table 2-2 below instead of grape juice and measured the sensory test for the prepared agar jelly and the results are shown in Table 2 below It was.

At this time, in Table 2-1 and Table 2-2, the content of grape juice is changed, or the content of water used in agar jelly is changed by changing the water content according to the increase or decrease of the content of the components used instead of grape juice. Maintained.

As a result of sensory evaluation, grape juice added was excellent in overall preference. Especially, agar jelly products with 3% by weight and 4% by weight received the highest rating of 3.8.

The first of the jelly added with natural herbal powder in powder form was 2.8 pomegranate powder and the second was 2.8 mushrooms.

On the other hand, in order to maintain the appearance and to prevent contact with hands, after evaluation of the added powder evenly on the surface after the formation of jelly, Orbit received a high score in the evaluation of the appearance or taste (see Table 3).

On the other hand, sensory evaluation was measured by a five-point scale for a total of 10 men and women who worked for more than 3 years in the food field.

Table 2-1. Sensory Evaluation by Addition of Fruit Juice or Natural Herbs

* The higher the value, the better the sensory test result.

Table 2-2. Sensory Evaluation by Addition of Fruit Juice or Natural Herbs

* The higher the value, the better the sensory test result.

Table 3. Sensory evaluation according to additional burial

Appearance color incense sweetness Sour taste Organization Overall preference potato 3.0 2.5 2.3 3.0 2.3 2.7 Fine Suites 4.3 2.0 4.3 2.7 3.0 3.7 corn 2.7 2.5 2.0 2.7 2.3 2.0 flour 2.7 2.5 2.3 2.7 2.7 2.0 Glutinous rice 2.7 2.0 3.3 2.7 2.7 2.3 Bread Flour 2.3 2.5 2.3 2.3 2.3 1.7 Oblite 4.4 3.2 4.4 3.2 3.2 4.1

Test Example 3 Measurement of Agar Jelly Product Strength by Temperature

200g of water, 200g of sugar and 1.5g of salt were added to dissolve it, and 500g of starch syrup and 78.5g of water were mixed well to prevent the formation of monks.Then, the temperature was raised to about 98 ℃ using an autoclavor and 20g of agar. Was added and heated at 100 ° C. for 30 minutes. In order to apply the temperature of 105 ℃, 110 ℃, 115 ℃ was used after raising the temperature to 99 ℃, the time was usually about 40 seconds per 1 ℃.

After maintaining a constant temperature (105 ℃, 110 ℃, 115 ℃) was heated and dissolved for 30 minutes, cooled to room temperature and solidified. 60 g of grape juice was added before the temperature of the jelly solution fell below 80 ° C. As a result, the agar was not completely melted at 100 ℃ did not become transparent, and did not solidify at room temperature, the strength could not be measured. The strength of the agar jelly product at 105 ℃, 110 ℃, 115 ℃ is shown in Table 4 below.

Table 4. Strength of Agar Jelly Products by Temperature

Item Control Grape juice A B C D E F Jelly Strength 616.8 1631.3 1920.9 607.8 1477.4 1777.1

A: Agar jelly prepared by melting at 105 ° C

B: Agar jelly prepared by melting at 110 ℃

C: Agar jelly prepared by melting at 115 ℃

D: Agar jelly prepared by dissolving at 105 ° C. and adding 300% grape juice to agar weight.

E: Agar jelly prepared by dissolving at 110 ° C. and adding grape juice 300% to agar weight.

F: Agar jelly prepared by dissolving at 115 ° C. and adding 300% grape juice to agar weight

Test Example 4 Measurement of Agar Jelly Strength by pH

After dissolving 44 g of agar in 2156 ml of water, the solution was heated to about 98 ° C. using a high pressure steam sterilizer (Autoclavor), and then heated to 100 ° C. for 30 minutes. Citric acid was added before and after heating 0.1 weight%, 0.2 weight%, 0.3 weight%, 0.4 weight%, and 0.5 weight%, respectively, and the hydrogen ion concentration (pH) and the jelly strength were measured and compared.

Hydrogen ion concentration (pH) was measured under the same conditions by maintaining a constant temperature at 18 ℃ before heating, 80 ℃ after heating.

The higher the concentration of citric acid, the lower the hydrogen ion concentration of the agar jelly (see Table 5). The agar jelly added with citric acid before heating could not be measured in strength because the jelly was not formed in a liquid state.

On the other hand, agar jelly added with citric acid after heating showed a lower agar jelly strength as the concentration of citric acid added increased (see Table 6).

Table 5. Citric Acid pH Before and After Heating

Citric Acid (wt%) Before heating After heating 0.10 3.58 3.81 0.20 3.30 3.48 0.30 3.15 3.28 0.40 3.05 3.17 0.50 2.98 3.12

Table 6. Agar Jelly Strength (in g) with Citric Acid Addition

Citric Acid (wt%) TA control 1326.8 0.10 1286.6 0.20 1247.9 0.30 1162.3 0.40 1129.2 0.50 1119.7

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

Agar jelly of the present invention contains agar, herbal medicines and antihypertensive functional peptides in addition to agar and subsidiary ingredients as agar jelly with improved functionality and functionality can be used as a snack food as well as dietary foods of young children as well as digestion Can be.

Figure 1 shows a method for producing agar jelly of the present invention.

Claims (6)

For agar jelly containing agar, Adding liquid sugars, solid sugars, salts and citric acid to water as agar and subsidiary materials, and mixing the mixture, followed by heating at 100 to 115 ° C. for 30 to 150 minutes to obtain agar solution mixed with agar and subsidiary materials; 3 to 6 hours after adding any one selected from egg white-derived peptides, soy protein-derived peptides, and beef-derived peptides as an antihypertensive functional peptide to the agar solution mixed with the agar and the subsidiary materials at 60-90 ° C. Gelling to obtain a gelled agar jelly; And After cutting the agar jelly, any one selected from potato starch, fine sweets, corn starch, flour, glutinous rice, bread flour, orbrite to prevent the appearance of agar jelly on the surface of the cut agar jelly and to prevent sugar from getting on the hands. Agar containing an antihypertensive functional peptide, which comprises a step of burying one additional powder and drying it at 40 to 60 ° C. for 10 to 48 hours to prevent water bleeding out of the agar jelly. Method for preparing jelly. According to claim 1, 0.5-3.0% by weight agar, 20-70% by weight liquid sugar, 10-30% by weight solid sugar, 0.1-1.0% by weight salt, 0.05-0.5% by weight citric acid, 0.2-4.0 antihypertensive functional peptide A method for producing agar jelly containing an antihypertensive functional peptide, characterized in that the weight% and the balance consist of purified water. delete delete delete delete

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