KR101449667B1 - A Sweet Jelly Containing Egg White and Preparing Method Thereof - Google Patents

Abstract

The present invention relates to a sweet jelly containing egg white and a manufacturing method thereof and, more specifically, to a sweet jelly containing egg white and a manufacturing method of the sweet jelly using egg white instead of a red bean sediment, which accordingly increases the nutrient. The manufacturing method comprises the steps of: (a) manufacturing the mixture of the sweet jelly by mixing agar, sugar with water, and heating the same; (b) manufacturing a mixture containing egg white by adding egg white to the mixture of the sweet jelly; (c) stirring the egg white jelly-containing mixture for homogenization; and (d) solidifying the mixture of the sweet jelly containing uniform egg white. Using egg white, instead of red bean sediment which is a main ingredient in the sweet jelly of the present invention, the present invention can manufacture a sweet jelly with increased protein content and nutrient having the same texture and physical properties of that of an existing sweet jelly.

Description

Description of the Related Art [0002] Sweet jelly-containing egg white and preparing method Thereof [

The present invention relates to egg white containing egg white and a method of preparing the same, and more particularly, to a nutritive-enhanced egg white containing egg white prepared by using egg white instead of a sediment, and a method for producing the same.

Yangjiang is a product made by mixing grain powder, sugar, and sediment, heating the agar in it, heating it to 70% sugar content, and putting it into a mold.

Yangkang is a high energy food with a high sugar content and it is common to produce agar, sugar, grain powder and sediment as main ingredients. However, as interest in health has increased and consumers' needs have diversified, Attempts have been made to enhance and add functionality.

(Korean Patent Publication No. 10-2003-0038870), Korean J. Oriental Physiology & Pathology, 18 (5), 1437-1442, etc., 2004), amber (Korean Patent Publication No. 1993-0001795), J. East Asian Soc Dietary Life, 18 (1), 9-13 , 2008), green tea (Korean Patent Publication No. 2005-0036669) (Korean Patent Publication No. 2005-0069382), jujube (Korean Patent Publication No. 2010-0032407), garlic and calcium ( J. Korean Soc Food Sci Nutr., 38 (2), 195-200 , 2009), sweet potato J. East Asian Soc Dietary Life, 19 (5), 769 ~ 775, 2009).

However, the content of protein is less than that of carbohydrate because red bean, which is the main constituent of yokel, contains 21% of protein, 55% of carbohydrate and 0.7% of lipid.

On the other hand, egg white contains about 60% of eggs and is composed of four layers (outer egg white, deep egg white, inner egg white and color layer) surrounded by egg yolk and mainly composed of proteins except moisture lost. There are many kinds of proteins surrounded by egg white, and there are many amino acids of sulfurous acid, and other ovotransferrin, ovomucoid, ovomucin, lysozyme, ovoglobulin G2, ovoglobulin (ovoglobulin) G3 and the like. Egg white proteins are widely used as dried egg whites or frozen egg whites because they are easy to change into coagulant gels due to heat or alkali and have excellent foamability and emulsifying properties.

Accordingly, the present inventors have made intensive efforts to solve the above-mentioned problems, and as a result, they have found that when egg white is used in place of the main ingredient of melon, the melanin having the same texture and physical properties as the melon, And the present invention was completed.

It is an object of the present invention to provide a method for producing a fermented soybean milk having increased protein content and nutritional value.

Another object of the present invention is to provide an egg yolk having increased protein content and nutritional value.

In order to achieve the above object, the present invention provides a method for producing a fermented milk, comprising the steps of: (a) mixing agar, sugar and water and heating to prepare a fermented milk mixture; (b) adding egg white to the melancholy mixture to prepare an egg white-containing melancholy mixture; (c) stirring the egg white containing melancholic mixture to homogenize it; And (d) coagulating the homogenized egg white containing melancholic mixture.

In the present invention, 1 to 2 parts by weight of the agar, 60 to 80 parts by weight of the agar, and 5 to 15 parts by weight of egg white are added to 100 parts by weight of the water.

In the present invention, the egg white is added at 50 to 70 ° C.

The present invention is characterized in that (i) citrus fruit juice and (ii) citrus concentrate or citrus puree are further added to the melon mixture before the stirring.

In the present invention, 1 to 5 parts by weight of citrus juice, 1 to 5 parts by weight of citrus concentrate, or 5 to 25 parts by weight of citrus puree are added to 100 parts by weight of the melon mixture.

The present invention also provides an egg white-containing konjac manure produced by the above production method.

In the present invention, by using egg white instead of bamboo, which is the main component of the oat, the melanin having the same texture and physical properties as the yeast, and having increased protein content and nutrition can be produced.

1 is a view showing a manufacturing process of an egg white-containing potato jelly according to an embodiment of the present invention.

In the present invention, it has been confirmed that when egg white is used instead of the main component of the melanin, the melanin having the same texture and physical properties as the melanin can be produced with increased protein content and nutritional value.

In the present invention, agar, sugar and water are mixed and heated to prepare a melanin mixture, and egg white is added to prepare an egg white containing melanin mixture. The mixture is stirred to homogenize and coagulate to prepare egg white containing melon. It was confirmed that the prepared egg white containing egg white contains the protein in a large amount while having the same texture and physical properties as the ordinary yeast egg.

Accordingly, in one aspect, the present invention provides a method for producing a fermented milk, comprising: (a) mixing agar, sugar, and water and heating to prepare a milk mixture; (b) adding egg white to the melancholy mixture to prepare an egg white-containing melancholy mixture; (c) agitating and homogenizing the egg white-containing melancholic mixture; And (d) solidifying the homogenized egg white containing melancholic mixture.

In the present invention, the melanin mixture can be prepared by mixing agar, sugar and water in a conventional manner.

In the preparation of the mixture, 1 to 2 parts by weight of agar and 60 to 80 parts by weight of sugar are added to 100 parts by weight of water.

Agar is used to impart coagulability in the manufacture of melon. When added in an amount of less than 1 part by weight, sufficient agglomeration can not be obtained in the preparation of melon, and when agar is used in an amount exceeding 2 parts by weight, the agar is a viscous polysaccharide. The viscosity becomes strong during the process, and mixing of the melon ingredients is not homogeneously performed, so that the palatability such as texture may be lowered.

Sugar is used for the degree of sugar content of the egg white containing yam and the degree of gloss of the surface of the yam and the content of the egg white is 60 to 80 parts by weight. However, considering the recent increase in adult diseases such as diabetes and obesity, As little as possible, unless otherwise specifically influenced.

The heating is for dissolving agar and sugar, and may be performed at 90 to 100 ° C.

In the present invention, a melanin mixture is prepared, and then egg white is added to the melanin mixture to prepare an egg white containing melanin mixture.

The egg white is preferably added at 50 to 70 ° C. If added at a temperature lower than 50 캜, there is a problem of solidification due to the agar solution, and when added at a temperature exceeding 70 캜, the egg white is rapidly solidified due to thermal denaturation.

The egg white is not particularly limited as long as it originates from birds such as chickens and ducks, and it is preferable to use frozen or fresh eggshells.

It is preferable to add 5 to 15 parts by weight of egg white to 100 parts by weight of water. When the egg white is added in an amount of less than 5 parts by weight, there is a problem that the flavor of the egg white melon is lowered. When the egg white is added in an amount exceeding 15 parts by weight,

In the present invention, (i) citrus juice powder and (ii) citrus concentrated liquid or citrus puree may be further added to the melanin mixture for improving physical properties and adding functionalities before agitation.

It is preferable that the citrus fruit juice be removed as a by-product after separating the juice from the citrus fruit, and removing the juice before the juice extract.

The citrus fruit pulp can be used as it is without pretreatment, but it is preferable to use pretreated citrus fruit juice having a fiber diameter of 0.01 to 0.5 cm.

The pretreatment is a physical method of adjusting the fiber diameter of the citrus fruit juice foil and can be largely performed in a wet type and a dry type.

In case of wet type pretreatment, it can be pulverized by Chopper, Super Grind Mil, Micro Mill or the like in order to process 0.5 cm to 0.05 cm diameter of fiber of citrus fruit juice, In the case of dry type pretreatment, air mill, pin crusher, hammer mill, etc. are prepared by hot air drying, low pressure low temperature drying or freeze drying until the moisture content of the citrus juice is less than 10% , Atomizer (atomizer) or the like.

It is technically difficult to process the citrus fruit juice to have a fiber diameter of less than 0.01 cm. If it exceeds 0.5 cm, there is a problem that a foreign body feeling is felt during ingestion, resulting in poor palatability.

The raw materials of the citrus fruit juice can be selected from the following kinds of raw materials such as Wanju citron, Halabong, Chunhyeol, Golden, Red, and Bluegrass and native species such as kumquat, kumquat, citrus, citrus, sugar, potato, .

It has been found that the citrus fruit pulp contains a large amount of flavonoids such as hesperidin and nariroutin and pectin.

The citrus concentrated liquid may have a sugar content of 60 to 65 brix.

The citrus puree is obtained by peeling off after washing and crushing the flesh. The citrus puree can be obtained by, for example, washing, peeling or the like according to a conventional method for producing puree, followed by crushing with a crusher, but the present invention is not limited thereto.

1 to 5 parts by weight of citrus fruit juice, 1 to 5 parts by weight of citrus juice concentrate, and 5 to 25 parts by weight of citrus puree are added to 100 parts by weight of the melon mixture.

When the content of the citrus fruit juice, citrus juice concentrate or citrus puree is less than the above range, the effect of improving the physical properties and functionality of the melon juice is insignificant. If the content exceeds the above range, the texture of the melon juice decreases, Lt; / RTI >

In the present invention, the egg white-containing melanin mixture is prepared and then stirred to homogenize.

The stirring is performed for homogenizing and mixing the egg white containing egg white mixture thoroughly, and a homomixer, a homogenizer or the like commonly used for stirring can be used.

Finally, the homogenized egg white containing melon mixture is solidified to prepare egg white containing egg white.

The solidification can be carried out in the same manner as in the conventional method for producing yokan without any particular limitation, and the homogenized egg white containing melon mixture can be placed in a mold and then cooled.

In another aspect, the present invention relates to an egg white-containing konjac prepared by the above-mentioned production method.

The egg white containing egg white of the present invention has an excellent taste and nutritive effect as well as a texture.

[Example]

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for illustrating the present invention and that the scope of the present invention is not construed as being limited by these embodiments.

Example 1: Production of egg white containing egg white

20 g of agar and 700 g of sugar (white sugar, Samyang Corp.) were added to 1 L of water and heated at 100 캜 for 10 minutes while mixing to prepare a melanin mixture.

Egg yolk was removed from the melanin mixture, and then egg white was added at 30 ° C, 50g, 100g, 150g and 200g at 60 ° C, respectively, and mixed to prepare an egg white containing melanin mixture.

The egg white containing egg white mixture was homogenized using a homo mixer (Shinsung Industrial Co., Ltd.) under the condition of 2000 rpm for 20 minutes with stirring.

The homogenized egg white containing melon mixture was solidified by putting it in a mold, and then cut into suitable size (3.5 x 2.5 x 2.5 cm, width x length x height) to prepare egg white containing egg white

Example 2: Production of egg white containing egg white and citrus juice

Except that 100 g of egg white in egg white, 50 g of citrus fruit juice (Jeju tangle), and 50 g of citrus concentrate (60 brix) (manufactured by Kyoji Kogyo Co., Ltd.) were added to the mixture of egg white and citrus juice .

For reference, citrus juice powder was prepared by micromill (Hansung Powder Co., Ltd.) and pretreated with a fiber diameter of 0.05 cm.

Experimental Example 1: Sensory evaluation of egg white containing egg white

1-1: Sensory evaluation on preference of egg white containing egg white

Sensory evaluation was performed on 20 men and women who fully understood the purpose of the experiment. The color, flavor, taste and overall palatability of the sample were evaluated according to the 5 point scaling method. The higher the score, the higher the score.

The results are shown in the following Table 1 for each of the above Examples in the mean ± SD according to three repeated experiments. In Table 1, the comparative example was prepared in the same manner as in Example 1, except that egg yolk was used instead of egg white.

division flavor incense color Overall palatability Example 1 Egg white 30g 4.11 + 0.04 * 3.99 ± 0.12 * 4.29 ± 0.12 * 4.13 + 0.09 * Egg white 50g 4.31 ± 0.14 * 4.11 ± 0.15 * 4.20 ± 0.12 * 4.2 ± 0.14 * 100g egg white 4.39 ± 0.29 * 4.10 + - 0.10 * 4.31 ± 0.03 * 4.26 ± 0.14 * Egg white 150g 4.31 ± 0.11 * 4.12 ± 0.23 * 4.23 + - 0.05 * 4.22 ± 0.13 * Egg white 200g 4.12 + - 0.01 * 4.10 ± 0.31 * 4.32 ± 0.21 * 4.18 ± 0.18 * Example 2 4.43 + - 0.23 * 4.59 ± 0.11 * 4.34 ± 0.13 * 4.45 ± 0.16 * Comparative Example 1 3.63 ± 0.25 3.47 ± 0.54 3.76 + 0.36 3.62 + - 0.38

* Statistical significance was assessed by Duncan's multiple range test (* p <0.05)

1-2: Sensory evaluation on texture of egg white containing egg white

Sensory evaluation of the texture (crunchy taste) was carried out in the same manner as in Experimental Example 1-1, and evaluation of statistical significance was carried out in the same manner and shown in Table 2.

division Expression Example 1 Egg white 30g 4.13 + 0.09 * Egg white 50g 4.20 ± 0.34 * 100g egg white 4.22 + 0.22 * Egg white 150g 4.21 + - 0.23 * Egg white 200g 3.98 ± 0.18 * Example 2 4.15 + 0.26 * Comparative Example 1 3.64 ± 0.17

* Statistical significance was assessed by Duncan's multiple range test (* p <0.05)

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereto will be. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (6)

(a) mixing agar, sugar, and water and heating to produce a melancholy mixture;
(b) adding egg white to the melancholy mixture to prepare an egg white-containing melancholy mixture;
(c) stirring the egg white containing melancholic mixture to homogenize it; And
(d) coagulating the homogenized egg white containing melancholic mixture, the method comprising the steps of:
1 to 2 parts by weight of agar, 60 to 80 parts by weight and 5 to 15 parts by weight of egg white are added to 100 parts by weight of water.
delete The method of claim 1, wherein the egg white is added at 50 to 70 ° C.
The method of producing an egg yolk-containing konjac according to claim 1, wherein (i) citrus juice concentrate and (ii) citrus concentrate or citrus puree are further added to the melon mixture before the stirring.
[6] The method according to claim 4, wherein 1 to 5 parts by weight of citrus fruit juice, 1 to 5 parts by weight of citrus concentrate or 5 to 25 parts by weight of citrus puree is added to 100 parts by weight of the melon mixture, .
An egg white containing egg white produced by the method of any one of claims 1, 3, 4 and 5.

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