KR100894537B1 - A manufacturing method of jelly using a bokbunja - Google Patents

A manufacturing method of jelly using a bokbunja Download PDF

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KR100894537B1
KR100894537B1 KR1020070118002A KR20070118002A KR100894537B1 KR 100894537 B1 KR100894537 B1 KR 100894537B1 KR 1020070118002 A KR1020070118002 A KR 1020070118002A KR 20070118002 A KR20070118002 A KR 20070118002A KR 100894537 B1 KR100894537 B1 KR 100894537B1
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South Korea
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bokbunja
jelly
agar
weight
parts
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KR1020070118002A
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Korean (ko)
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차연수
유옥경
강세화
오전희
전주연
이용님
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고창군
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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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • 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
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Provided is a method for preparing a jelly using concentrates of Korean black raspberry, which have medical components, without a sour taste of the Korean black raspberry. A method for preparing a jelly using concentrates of Korean black raspberry comprises the following steps of: dipping agar in water for 24 hours and heating the dipped agar with water to completely dissolve the agar; inputting sugar and starch syrup into the dissolved agar and heating while maintaining a temperature of 80~85°C; additionally adding Korean black raspberry concentrates to the heated agar and heating up to 100~105°C; and cooling down to a room temperature.

Description

복분자를 이용한 젤리의 제조방법{A manufacturing method of jelly using a Bokbunja}A manufacturing method of jelly using a Bokbunja

본 발명은 복분자를 이용한 젤리의 제조방법에 관한 것으로, 좀 더 상세하게는 남녀노소 모든 연령대가 복분자의 약리적 성분을 용이하게 섭취할 수 있도록 함과 동시에, 젤리 고유의 맛과 향을 유지하여 소비자의 기호도를 높일 수 있는 복분자를 이용한 젤리의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing jelly using bokbunja, and more specifically, to all ages, ages, sexes, and pharmacological components of bokbunja, and to maintain the unique flavor and flavor of consumers It relates to a method for producing jelly using bokbunja that can increase the degree of preference.

젤리는 수분 함량을 20% 내외로 함유한 겔(gel)상의 당류 기호식품으로서 수분과 결합할 수 있는 겔화제의 종류에 따라 다양한 조직감을 부여하며, 제조공정에 따라서 다양한 제품을 제조할 수 있다.  Jelly is a saccharide preference food on a gel (gel) containing a water content of about 20% gives a variety of texture depending on the type of gelling agent that can be combined with water, and can produce a variety of products according to the manufacturing process.

이러한 젤리의 일반적인 제조공정은 겔화제와 당류를 혼합하고 농축·성형하며 굳힌 후 건조하여 제조하는데, 사용되는 겔화제에 따라 펙틴젤리, 한천젤리, 젤라틴젤리, 전분젤리 등으로 구분되어 지며, 상기 겔화제의 종류에 따라 그 물성이 달라지게 되며, 펙틴젤리와 한천젤리는 씹힘성은 있으나 잘 끊어지는 반면, 젤라틴젤리는 펙틴젤리보다 씹힘성과 질감은 있으나 입안에서의 부드러움은 떨어지고, 전 분젤리는 단단한 조직을 가지고 있어 질감이 매우 높은 것으로 알려져 있다. The general manufacturing process of such jelly is prepared by mixing, concentrating, molding, hardening and drying the gelling agent and sugars, and is divided into pectin jelly, agar jelly, gelatin jelly, starch jelly, etc. according to the gelling agent used. The physical properties will vary depending on the type of topic, and pectin jelly and agar jelly are chewy but break well, while gelatin jelly is more chewy and textured than pectin jelly. It is known to have a very high texture.

이러한 젤리는 최근 웰빙에 관심을 갖는 소비 트렌드가 확산됨에 따라 단순한 젤리가 아닌 기능성 식품원료를 이용하여 제조한 젤리를 선호하는 추세에 있으며 그 제조 원료도 고급화 및 다양화되고 있다.Recently, as the consumption trend of interest in the well-being spreads, the jelly is a trend that prefers a jelly prepared using a functional food raw material, and its raw materials are being advanced and diversified.

이와 같이 기능성 식품원료를 이용하여 제조된 젤리에는 포도, 오미자, 인삼, 복숭아, 생강, 십전대보, 참외, 노니, 뽕잎, 동충하초 등이 첨가제로 사용된 제품이 보고된 바 있다.In this way, the jelly prepared using functional food ingredients has been reported a product using grapes, Schisandra chinensis, ginseng, peaches, ginger, jeonbodaebo, melon, noni, mulberry leaves, Cordyceps sinensis as an additive.

한편, 복분자(Rubus coreanus Miquel)는 산기슭에서 자라는 장미과 산딸기속에 속하는 갈잎떨기나무로, 한방에서는 장미과의 복분자 딸기, 산딸기 등의 덜 익은 열매를 모두 복분자라고 부르며, 영문으로는 korean raspberry, 학명으로는 Rubus coreanus Miq.로 쓰이고 , 주요 서식지로는 우리나라의 제주, 전남, 전북, 충남(계룡산), 충북, 경남, 황해도에 야생하며, 일본, 중국에 분포하고 있다.On the other hand, Rubus coreanus Miquel is a larch tree belonging to the genus Rose and Raspberry, which grows at the foot of the mountain. It is used as coreanus Miq. Its main habitat is wild in Jeju, Jeonnam, Jeonbuk, Chungnam (Gyeryongsan), Chungbuk, Gyeongnam, and Hwanghae, and is distributed in Japan and China.

이러한 복분자는 예로부터 본초강목, 동의보감, 당본본초 내지 약성론에 의할 때 성질이 평하고 맛은 달고 시며 독이 없는 성질을 지니며, 강장성 수림약으로 정기를 회복시키고 신경안전 내지 신경보강의 약효가 뛰어나며, 아울러 피를 맑게 하여 과로에 의한 피로회복에 도움을 주며, 간을 보하고 눈을 밝게 하고, 기운을 도와 몸을 가뿐하게 하며, 머리털이 자라게 하는 효과가 있는 것으로 기재되어 있는 바, 한방에서 주요한 약재로 사용되어 왔다.These bokbunja have the properties of flat, taste sweet, sour and non-poisonous, according to the herbaceous tree, Dongbobogam, medicinal herb to pharmacology from ancient times. It is said to be effective in clearing blood and helping to recover from fatigue due to overwork, to show the liver and brighten the eyes, to help the body to stay calm, and to grow the hair. It has been used as a major medicine.

또한, 현대의학적으로도 훌륭한 약리작용을 수행하는 것으로 밝혀지고 있는데, 이는 복분자 열매의 활성성분으로 tannin을 포함한 여러 flavonoid류, 그 외 에 여러 유기산과 alcohol, hydrocarbon류가 주류를 이루고 있고 이러한 성분에 기인하여 면역 활성 증가, 항산화 활성 증대, 호르몬분비 촉진, B형 간염바이러스 억제, 체중조절 효과 등이 나타났다는 연구가 보고되어 있으며, 조골세포의 증식과 분화활성에 복분자가 미치는 영향을 조사한 결과 조골세포 성장률이 높았다고 보고된 바 있다. In addition, it has been shown to perform excellent pharmacological action in modern medicine, which is the active ingredient of bokbunja fruit, which is composed of several flavonoids including tannin, other organic acids, alcohols, hydrocarbons, etc. Increasing immune activity, increasing antioxidant activity, promoting hormone secretion, inhibiting hepatitis B virus, weight control effect, etc. have been reported, and the effect of bokbunja on the proliferation and differentiation activity of osteoblasts, osteoblast growth rate Has been reported to be high.

특히, 근래에 들어 항암작용, 면역증진, 항산화 및 항균작용 등 다양한 생리활성이 밝혀지면서 최근 다양한 분야에서 복분자 관련 연구가 활발히 이루어지고 있으며, 그 중 복분자를 이용한 가공식품 개발에 관한 연구도 활발하게 진행되고 있는 상태이다.In particular, recently, various physiological activities such as anti-cancer activity, immune enhancement, antioxidant and antibacterial activity have been revealed, and research on bokbunja has been actively conducted in various fields, and among them, research on the development of processed food using bokbunja is also actively underway. It is a state.

그러나, 지금까지 연구되고 있는 복분자를 이용한 가공식품은 복분자주, 떡, 과편, 식빵, 건면 등으로 제한되어 있으며, 남녀노소, 특히 어린이들이 간식용으로 쉽게 섭취할 수 있는 과자류에 대한 연구는 아직 미비한 실정이다.However, processed foods using Bokbunja, which have been studied so far, are limited to Bokbunjaju, rice cakes, fruit flakes, white bread, dried noodles, etc., and research on confectionery that can be easily consumed for snacking by young and old, especially children, is still inadequate. to be.

이에 본 발명자는 전술한 바와 같이 최근 기능성 식품소재로 각광받고 있는 젤리에 복분자를 첨가하여 남녀노소 쉽게 섭취할 수 있는 식품을 개발하고자 연구한 결과, 본 발명을 완성하기에 이르렀다.As a result, the present inventors have studied to develop a food that can be easily consumed by young and old by adding bokbunja to jelly, which has recently been spotlighted as a functional food material.

따라서 본 발명은 상기와 같은 문제점을 해결하기 위한 것으로, 젤리를 제조하는 과정에서 복분자를 첨가하여 복분자의 약리적 성분을 함께 취할 수 있으며, 남녀노소, 특히 어린이들이 간식용으로 쉽게 섭취할 수 있도록 한 복분자를 이용한 젤리의 제조방법을 제공하는 것을 목적으로 한다.Therefore, the present invention is to solve the above problems, it is possible to take the pharmacological components of bokbunbun by adding bokbunja in the process of manufacturing jelly, bokbunja made easy for intake for young and old, especially children snack An object of the present invention is to provide a method for preparing jelly.

또한, 본 발명은 상기 제조방법에 의해 복분자를 이용한 젤리를 제공하는 것을 다른 목적으로 한다.Another object of the present invention is to provide a jelly using bokbunja by the above production method.

상기와 같은 목적을 달성하기 위하여 본 발명은, The present invention to achieve the above object,

물에 24시간 동안 불린 한천을 물과 함께 가열하여 한천을 완전히 용해시킨 다음, 설탕류와 물엿을 투입하고 80~85℃를 유지하며 가열한 후, 복분자 농축액을 추가로 첨가하고 100~105℃까지 가열한 다음, 가열을 멈추고 상온까지 냉각하는 과정에서 복분자 향 추출물을 첨가하고 소정의 성형틀에 부어 고형화시키는 것을 특징으로 하는 복분자를 이용한 젤리의 제조방법을 제공하는 것을 목적으로 한다.Heat the agar soaked in water with water for 24 hours to completely dissolve the agar. Then, add sugars and starch syrup, heat 80 ~ 85 ℃, add additional bokbunja concentrate, and heat to 100 ~ 105 ℃. Then, the object of the present invention is to provide a method for producing jelly using bokbunja characterized in that the heating is stopped and cooled to room temperature to add the bokbunja fragrance extract and poured into a predetermined mold.

또한, 본 발명은 상기와 같은 제조방법에 있어서, 상기 혼합물의 원료 배합비는 물 240중량부에 대하여 한천 3~5중량부, 설탕류 110~130중량부, 물엿 100~120중량부, 복분자 농축액 15~20중량부, 복분자 향 추출물 0.1~0.5중량부가 되도록 함을 특징으로 하는 복분자를 이용한 젤리의 제조방법을 제공하는 것을 또 다른 목적 으로 한다.In addition, the present invention is the production method as described above, the blending ratio of the raw material of the mixture is 3 to 5 parts by weight agar, 110 to 130 parts by weight sugar, 100 to 120 parts by weight starch syrup with respect to 240 parts by weight of water, bokbunja concentrate 15 ~ Another object of the present invention is to provide a method for preparing jelly using bokbunja, characterized in that 20 parts by weight, bokbunja flavor extract to be 0.1 ~ 0.5 parts by weight.

또한, 본 발명은 상기와 같은 제조방법에 의해 제조되어 복분자의 약리적 성분이 함유된 것을 특징으로 하는 복분자를 이용한 젤리를 제공하는 것을 또 다른 목적으로 한다.Another object of the present invention is to provide a jelly using bokbunja, which is prepared by the above-described manufacturing method and contains pharmacological components of bokbunja.

상술한 바와 같이 본 발명의 제조방법에 의한 복분자를 이용한 젤리는 복분자의 약리적 성분을 소비자가 용이하게 섭취가 가능하도록 하며, 복분자의 특유의 신맛이 나타나지 않고 젤리의 미감을 해치지 않아 남녀노소, 특히 어린이들이 간식용 및 디저트용으로 쉽게 섭취가 가능할 뿐만 아니라 소비자의 기호에 최적화된 맛과 향, 색감을 갖도록 하여 그 상품성을 높일 수 있는 효과를 가져온다.As described above, the jelly using bokbunja according to the manufacturing method of the present invention enables the consumer to easily consume the pharmacological components of the bokbunja, the unique sour taste of the bokbunja does not appear and does not harm the aesthetic taste of the jelly, especially children They can be easily consumed for snacks and desserts, as well as have the taste, aroma, and color optimized for consumers' tastes, resulting in an increase in the commerciality.

이하에서는 본 발명에 대하여 좀 더 상세하게 설명하기로 한다.Hereinafter, the present invention will be described in more detail.

먼저, 물에 24시간 동안 불린 한천을 물과 함께 가열하여 한천을 완전히 용해시키게 되는데, 상기 한천의 경우 80~85℃ 이하에서는 잘 녹지 않는 성질이 있기 때문에 그 이상의 온도에서 가열하는 것이 바람직하다.First, the agar, which is called in water for 24 hours, is heated together with water to completely dissolve the agar. In the case of the agar, it is preferable to heat it at a temperature higher than 80 to 85 ° C. because it does not melt well.

상기와 같이 사용되는 한천은 아가(agar)라고도 불리우며, 우뭇가사리를 물에 넣고 끓인 다음 자연 동결, 자연 해동, 천일 건조의 순서에 따라 제조함으로써 얻어지는 것으로, 겔화되려는 성질이 있기 때문에 젤리의 겔성을 유지하는 주요한 요인으로 작용한다.The agar used as described above is also called agar, which is obtained by boiling wood starch into water and preparing it in the order of natural freezing, natural thawing, and sun-dried. It acts as a major factor.

이와 같이 한천이 용해된 용액에 설탕류와 물엿을 투입하게 되는데, 이 때 80~85℃의 가열온도를 유지한 상태에서 진행하게 되며, 이는 용해되었던 한천이 겔화되지 않도록 하여 설탕류와 물엿이 한천과 골고루 섞이도록 하기 위함이다. 이 때 사용되는 설탕류는 단맛을 내는 설탕, 포도당, 맥아당 중에 하나 또는 둘 이상을 선택된다In this way, sugars and syrup are added to the solution in which the agar is dissolved. At this time, the sugar and syrup are uniformly maintained at a heating temperature of 80 to 85 ° C. To be mixed. The sugars used at this time are selected from one or two or more of sweet sugar, glucose, malt sugar.

상기와 같이 한천을 비롯한 설탕류와 물엿이 골고루 용해된 용액에 복분자 농축액을 추가로 첨가하고 100~105℃까지 가열하한다. 이 때 사용되는 복분자 농축액은 수확한 복분자 열매를 -80℃에서 급속동결시킨 후 동결건조기에서 건조한 분말을 열수추출 등을 농축된 용액을 말하며, 이와 동결건조를 통한 분말화 후 농축하는 것은 복분자 내에 함유된 약리적 성분의 파괴나 손실이 적고 고유의 맛과 향을 신선하게 유지할 수 있기 때문이다. As described above, bokbunja concentrate is further added to a solution in which sugars and syrup, including agar, are evenly dissolved, and then heated to 100 to 105 ° C. The bokbunja concentrate used at this time refers to a concentrated solution of hot water extraction, etc., which is obtained by rapidly freezing the harvested bokbunja fruits at -80 ° C and drying the powder in a freeze-dryer. This is because there is little destruction or loss of the pharmacological components and freshness can be maintained.

이와 같이 복분자 농축액이 첨가된 용액이 가열온도에 도달하면, 가열을 멈추고 상온까지 냉각하게 되며, 상기 냉각 과정에서 복분자 향 추출물을 첨가한다. 상기 복분자 향 추출물은 복분자 액상 농축과즙이 대용으로 사용가능하며, 이 경우 제품의 당도를 높여주어 설탕의 첨가량을 줄여줄 수 있다. As such, when the solution to which the bokbunja concentrate is added reaches the heating temperature, the heating is stopped and cooled to room temperature, and the bokbunja fragrance extract is added in the cooling process. The bokbunja flavor extract can be used as a substitute for bokbunja liquid concentrated fruit juice, in this case can increase the sugar content of the product to reduce the amount of sugar added.

상기와 같이 복분자 향 추출물과 까지 첨가된 용액이 완전히 상온까지 냉각되면, 소정의 성형틀에 부어 실온에서 12시간 동안 고형화시킴으로써 본 발명의 복분자 젤리를 완성하게 된다.When the solution added to the bokbunja fragrance extract as described above is completely cooled to room temperature, poured into a predetermined mold and solidified for 12 hours at room temperature to complete the bokbunja jelly of the present invention.

상기와 같은 제조과정에서 각 원료의 혼합비율은 물 240중량부에 대하여 한 천 3~5중량부, 설탕류 110~130중량부, 물엿 100~120중량부, 복분자 농축액 15~20중량부, 복분자 향 추출물 0.1~0.5중량부가 되도록 첨가하는 것이 바람직하며, 이러한 배합비율은 최종적으로 제조된 젤리에 복분자 특유의 신맛이 포함되지 않아 종래 푸딩의 고유의 맛과 향을 유지할 수 있도록 함과 동시에 후술되는 실시예를 통해 소비자의 기호도에 맞춰 최적화된 것이다.In the manufacturing process as described above, the mixing ratio of each raw material is 3 to 5 parts by weight of agar, 110 to 130 parts by weight of sugar, 100 to 120 parts by weight of starch syrup, 15 to 20 parts by weight of bokbunja concentrate, and bokbunja flavor It is preferable to add the extract so that 0.1 to 0.5 parts by weight, and such a blending ratio does not include the sour taste peculiar to the finally prepared jelly to maintain the original taste and aroma of the conventional pudding and at the same time described below It is optimized according to consumers' preference.

이상과 같은 제조방법을 거쳐 제조된 복분자를 이용한 젤리는 생리활성 성분이 함유된 젤리에 약리적 성분을 복분자를 첨가하여 사용자가 용이하게 섭취가 가능하도록 하며, 복분자의 특유의 신맛이 나타나지 않고 젤리의 미감을 해치지 않아 남녀노소, 특히 어린이들이 간식용으로 쉽게 섭취가 가능할 뿐만 아니라 소비자의 기호에 최적화된 맛과 향, 색감을 갖도록 하여 그 상품성을 향상시킬 수 있다.Jelly using bokbunja prepared through the manufacturing method as described above adds pharmacological ingredients to the physiologically active jelly containing bokbunja so that the user can easily ingest, and the taste of jelly without appearing the unique sour taste of bokbunja It does not harm the young and old, especially children can easily eat for snacks, as well as have the taste, aroma, and color optimized to the taste of the consumer can improve its productability.

이하 본 발명을 하기 실시예를 통하여 보다 상세하게 설명하기로 하나, 이는 본 발명의 이해를 돕기 위하여 제시된 것일 뿐, 본 발명이 이에 한정되는 것은 아니다. Hereinafter, the present invention will be described in more detail with reference to the following examples, which are only presented to aid the understanding of the present invention, but the present invention is not limited thereto.

<제조예 1><Manufacture example 1>

물에 24시간 동안 불린 한천을 물과 함께 80℃까지 가열하여 한천을 완전히 용해시킨 다음, 상기 온도를 유지하면서 설탕과 물엿을 투입한 후, 복분자 농축액을 추가로 첨가하고 105℃까지 가열한 다음, 가열을 멈추고 상온까지 냉각하는 과정에서 복분자 향 추출물을 첨가하고 소정의 성형틀에 부어 고형화시킴으로써 복분자 젤리를 제조하였다. 상기 제조과정에서 사용된 각 원료의 배합비율은 하기 표 1 과 같다.After heating the agar soaked in water for 24 hours with water to 80 ° C to completely dissolve the agar, and adding sugar and starch syrup while maintaining the above temperature, add Bokbunja Concentrate and heat up to 105 ° C, The bokbunja jelly was prepared by adding the bokbunja fragrance extract in the process of stopping the heating and cooling to room temperature, and pouring it into a predetermined mold to solidify it. The mixing ratio of each raw material used in the manufacturing process is shown in Table 1 below.

물(g)Water (g) 한천(g)Agar (g) 설탕(g)Sugar (g) 물엿(g)Starch syrup (g) 복분자 농축액(g)Bokbunja Concentrate (g) 복분자 향 추출물(g)Bokbunja Fragrance Extract (g) 제조예1Preparation Example 1 240240 44 110110 110110 1010 0.10.1 제조예2Preparation Example 2 240240 33 120120 120120 2020 0.30.3 제조예3Preparation Example 3 240240 55 130130 110110 2020 0.50.5 제조예4Preparation Example 4 240240 33 100100 120120 2020 -- 제조예5Preparation Example 5 240240 44 100100 110110 2020 0.30.3

<실시예 1><Example 1>

상기 제조예 1 내지 와 같이 제조된 복분자 젤리에 대하여 성인남녀 20명을 대상으로 하여 향, 색도, 당도, 경도(씹는 느낌), 끈적임, 전체적인 기호도 등의 6가지 항목에 대하여 리커트 5점 평점법(Scoring test)을 이용하여 평가하였으며 평점은 가장 좋으면 5점, 보통이면 3점, 매우 나쁘면 1점으로 구분하여 기호도가 좋을수록 높은 점수로 평가하도록 하여 그 결과를 하기 표 2에 나타내었다. 이 때 실험하는 과정에서 각각의 시료를 동시에 제공하고 전 시료에 대한 관능특성이 다음 시료에 영향을 주지 않도록 하기 위하여 각 시료의 평가 전에는 입안을 헹구도록 하고 10분간 휴식을 취한 다음다음 시료에 대한 관능시험을 실시하였다. Like the bokbunja jelly prepared in Preparation Example 1 to 20 adult men and women for the six items such as fragrance, color, sweetness, hardness (chewing feeling), stickiness, overall preference degree Likert 5 points (Scoring test) was used to evaluate the rating is best 5 points, usually 3 points, very bad 1 point divided by the higher the preference degree is shown in Table 2 the results. At this time, in order to provide each sample at the same time, and to ensure that the sensory characteristics of all samples do not affect the next sample, rinse the mouth before each sample evaluation and take a rest for 10 minutes before The test was conducted.

검사항목Inspection items 제조예1Preparation Example 1 제조예2Preparation Example 2 제조예3Preparation Example 3 제조예4Preparation Example 4 제조예5Preparation Example 5 향incense 3.27±1.033.27 ± 1.03 2.97±0.922.97 ± 0.92 3.40±1.063.40 ± 1.06 2.60±0.912.60 ± 0.91 2.97±1.192.97 ± 1.19 색도Chromaticity 3.00±1.13bc 3.00 ± 1.13 bc 3.67±0.62ab 3.67 ± 0.62 ab 3.87±1.06a 3.87 ± 1.06 a 3.33±1.18ab 3.33 ± 1.18 ab 2.40±1.12c 2.40 ± 1.12 c 당도Sugar content 3.00±0.763.00 ± 0.76 3.00±0.543.00 ± 0.54 3.47±0.523.47 ± 0.52 3.60±1.303.60 ± 1.30 3.53±1.253.53 ± 1.25 경도Hardness 3.73±0.97a 3.73 ± 0.97 a 3.33±0.90a 3.33 ± 0.90 a 3.60±1.12a 3.60 ± 1.12 a 2.33±0.72b 2.33 ± 0.72 b 2.20±1.01b 2.20 ± 1.01 b 끈적임Sticky 2.67±0.72c 2.67 ± 0.72 c 3.07±0.70bc 3.07 ± 0.70 bc 2.06±.12c 2.06 ± .12 c 3.47±0.99ab 3.47 ± 0.99 ab 4.07±1.28a 4.07 ± 1.28 a 종합기호도General Symbol 2.67±0.722.67 ± 0.72 3.33±0.823.33 ± 0.82 3.27±1.623.27 ± 1.62 2.87±0.742.87 ± 0.74 2.73±1.162.73 ± 1.16

상기 표 2에 나타난 바와 같이, 복분자 젤리의 향에 대한 결과는 제조예 4가 유의적으로 낮은 점수를 보인 반면 제조예 3이 가장 높은 점수를 보이고 있으며, 색도의 경우 제조예 3이 비교적 높은 점수를 나타낸 반면 제조예 5가 비교적 낮은 점수를 나타내었다. 당도의 경우에는 제조예들 간의 유의적인 차이를 보이지 않고 있으나 오히려 설탕의 양이 많이 첨가된 경우 단맛에 대한 기호도가 떨어지는 것을 알 수 있었고, 경도의 경우에는 제조예 1 내지 3이 제조예 4와 5품보다 유의적으로 높은 경향을 나타내었으며 그 중에서도 제조예 1이 가장 높은 점수를 보이고 있고, 끈적임의 경우 제조예 5가 유의적으로 가장 높은 점수를 나타냈다. 또한, 전체적인 기호도는 제조예 2가 가장 높게 나타났다.As shown in Table 2, the results for the flavor of the bokbunja jelly, while Preparation Example 4 showed a significantly lower score, Preparation Example 3 shows the highest score, in the case of chromaticity Preparation Example 3 has a relatively high score In contrast, Preparation 5 had a relatively low score. In the case of sweetness, there was no significant difference between the preparation examples, but rather, when the amount of sugar was added, it was found that the palatability for sweetness was inferior, and in the case of hardness, Preparation Examples 1 to 3 were manufactured Examples 4 and 5, respectively. Significantly higher tendency than product was produced. Among them, Preparation Example 1 showed the highest score, and in case of stickiness, Preparation Example 5 showed the highest score. In addition, the overall acceptability was the highest in Preparation Example 2.

결과적으로 복분자 젤리를 제조할 경우 조직감이 중요시 여겨지므로, 경도가 높고, 당도가 비교적 낮은 시료인 제조예 2가 가장 적합한 레시피를 보이는 것으로 나타났으며, 제조예 3도 비교적 좋은 레시피를 제공하는 것으로 나타났다.As a result, when preparing the bokbunja jelly texture is considered important, Preparation Example 2, a sample of high hardness and relatively low sugar showed the most suitable recipe, Preparation Example 3 also showed a relatively good recipe .

Claims (3)

삭제delete 물에 24시간 동안 불린 한천을 물과 함께 가열하여 한천을 완전히 용해시킨 다음, 설탕류와 물엿을 투입하고 80~85℃를 유지하며 가열한 후, 복분자 농축액을 추가로 첨가하고 100~105℃까지 가열한 다음, 가열을 멈추고 상온까지 냉각하는 과정에서 복분자 향 추출물을 첨가하고 소정의 성형틀에 부어 고형화시켜 제조하되, 상기 혼합물의 원료 배합비는 물 240중량부에 대하여 한천 3~5중량부, 설탕류 110~130중량부, 물엿 100~120중량부, 복분자 농축액 15~20중량부, 복분자 향 추출물 0.1~0.5중량부가 되도록 함을 특징으로 하는 복분자를 이용한 젤리의 제조방법.Heat the agar soaked in water with water for 24 hours to completely dissolve the agar. Then, add sugars and starch syrup, heat 80 ~ 85 ℃, add additional bokbunja concentrate, and heat to 100 ~ 105 ℃. Then, the heating is stopped and cooled to room temperature in the process of adding the bokbunja fragrance extract and poured into a predetermined mold to solidify, but the raw material blending ratio of the mixture is 3 to 5 parts by weight agar, 240 parts by weight of water, sugar 110 ~ 130 parts by weight, starch syrup 100-120 parts by weight, bokbunja concentrate 15 ~ 20 parts by weight, Bokbunja flavor extract 0.1 ~ 0.5 parts by weight of the preparation method of jelly using bokbunja. 삭제delete
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KR101417735B1 (en) * 2012-11-14 2014-07-10 순창군 Rubus coreanus and preparation method thereof
KR20190044471A (en) * 2017-10-20 2019-04-30 최춘이 Omija jam composition and methods of preparation thereof, and a bread comprising the omija jam composition
KR102224513B1 (en) 2020-04-29 2021-03-10 (주)초코텍 Method for manufacturing sashimi jelly
KR20210085047A (en) 2019-12-30 2021-07-08 고창군 stick type jelly using composition of antibiotic activity and antioxidants for diseases related respiratory

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KR100349623B1 (en) 2000-05-26 2002-08-24 한국식품개발연구원 Manufacturing Method for Instant Fruit Jelly Mix for Dessert
KR20020071086A (en) * 2001-03-02 2002-09-12 정정숙 Mixtures of jam, drink and liquid tea of Rubus coreanus Miq.
KR20050027184A (en) * 2003-09-13 2005-03-18 고성 Process method of jam using rubus coreanus
KR100651248B1 (en) 2004-10-28 2006-11-29 정읍시 A preparation method of beverages, jam and sauce for softening meat using immature fruit and mature fruit of BOKBOONJA

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KR100349623B1 (en) 2000-05-26 2002-08-24 한국식품개발연구원 Manufacturing Method for Instant Fruit Jelly Mix for Dessert
KR20020071086A (en) * 2001-03-02 2002-09-12 정정숙 Mixtures of jam, drink and liquid tea of Rubus coreanus Miq.
KR20050027184A (en) * 2003-09-13 2005-03-18 고성 Process method of jam using rubus coreanus
KR100651248B1 (en) 2004-10-28 2006-11-29 정읍시 A preparation method of beverages, jam and sauce for softening meat using immature fruit and mature fruit of BOKBOONJA

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101417735B1 (en) * 2012-11-14 2014-07-10 순창군 Rubus coreanus and preparation method thereof
KR20190044471A (en) * 2017-10-20 2019-04-30 최춘이 Omija jam composition and methods of preparation thereof, and a bread comprising the omija jam composition
KR102029555B1 (en) * 2017-10-20 2019-10-08 최춘이 Omija jam composition and methods of preparation thereof, and a bread comprising the omija jam composition
KR20210085047A (en) 2019-12-30 2021-07-08 고창군 stick type jelly using composition of antibiotic activity and antioxidants for diseases related respiratory
KR102224513B1 (en) 2020-04-29 2021-03-10 (주)초코텍 Method for manufacturing sashimi jelly

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