KR101478904B1 - Fig jelly including fig puree and method for manufacturing the same - Google Patents

Abstract

A fig jelly containing fig and puree and a process for producing the same. The fig jelly includes fig puree, gelling agent, and seasoning. According to the present invention, it is possible to provide a jelly of fig, which contains nutrients, such as fig and puree, which is excellent in taste and flavor of jelly and contains abundant dietary fiber as compared with general fruit jelly.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a fig jelly containing a fig puree and a method for producing the same,

The present invention relates to a process for preparing a fig jelly and a fig jelly prepared thereby. More particularly, the present invention relates to a process for preparing a fig jelly made from a fig and puree having a fruit or vegetable content of 95% And to a fig jelly prepared thereby.

At present, as the food is westernized in Korea, dessert food industry is becoming more active as more and more consumers are enjoying dessert culture. Fruit jelly is a kind of dessert, usually eaten with sweet taste. Usually, fruit jelly is produced by adding sugar, gelling agent and various foods or food additives to fruit juice obtained by squeezing and filtering fruits and then using processing methods such as heating, concentration and molding. Depending on the materials used at this time, various kinds of additives can be added and new flavors can be produced.

However, there is a disadvantage in that when fresh juice is used only when preparing fruit jellies, the fresh flavor of the fruit is insufficient.

On the other hand, figs are nutritionally ideal fruits. It is widely known as an essential health food rich in dietary fiber and calcium along with spinach and broccoli in the United States. It contains vitamins and minerals as well as a large amount of proteolytic enzyme ficin, It is effective to strengthen the stomach and relax the intestines.

However, figs are produced during a short period of time during the season from summer to frost, and are difficult to store and distribute because they have thin perilla, fleshy, and watery characteristics. Therefore, it usually imports dried figs, but it has a disadvantage that it is reluctant to eat due to hard texture. Therefore, it is necessary to develop various processed foods using figs in order to overcome them.

It is an object of the present invention to provide a high quality fig jelly using a fig puree to maximize the flavor of the fig and to provide a method for manufacturing the same.

Another object of the present invention is to provide a fig jelly and a method for manufacturing the same, in which the processed food is made into a jelly-like form by using a fig and is easily consumed as well as a good fig.

In order to solve the above problems, one aspect of the present invention provides a process for preparing a fig jelly including an fig puree. The method comprises the steps of preparing a molding composition containing an imaginary puree, a gelling agent and a seasoning, stirring and heating the composition, producing the jelly-shaped molding by molding the heated composition, Drying and cooling, and coating the surface of the cooled mold.

The fig puree may include figs, crusts, and seeds of figs, and the figs may contain 95 wt% or more of figs.

 The seasoning may include sweeteners, acidifiers, and flavors, and the composition may further contain a pigment and cottonseed oil.

The step of stirring and heating the composition can be carried out at a temperature of 80 to 90 DEG C for 15 to 25 minutes.

In the step of molding the heated composition to prepare a jelly-shaped molded product, it may be preferable to carry out the step of putting 6 to 6.2 g of the heated composition into a mold and cooling at a temperature of 3 to 4 ° C for 5 to 15 minutes.

The step of drying and cooling the molded product may include drying the molded product in a hot air drier at a temperature of 35 to 45 ° C for 270 to 330 minutes and then cooling the dried molded product to room temperature for 30 to 60 minutes.

The step of coating the surface of the cooled molded article may be carried out using a carnauba wax as a coating agent.

In another aspect of the present invention, there is provided a fig jelly comprising a fig puree. The fig jelly contains 35 to 50% by weight of fig and puree, 8.6 to 26% by weight of a gelling agent, 19 to 44% by weight of a sweetener, 0.4 to 2.4% by weight of an acidulant, 0.1 to 0.5% by weight of an ingredient and residual water.

The fig jelly may further contain 0.02 to 0.04% by weight of pigment and 0.1 to 0.5% by weight of cottonseed oil.

The gelling agent may include 8 to 23 wt% of gelatin, 0.1 to 1 wt% of pectin, and 0.5 to 2 wt% of corn starch.

The sweetener may comprise 18 to 34% by weight of sugar and 1 to 10% by weight of corn syrup, wherein the acidulant may comprise 0.3 to 1.9% by weight of citric acid and 0.1 to 0.5% by weight of vitamin C, And 0.1 to 0.5% by weight of salt.

According to another aspect of the present invention, there is provided a method for producing a fermented beverage comprising 35 to 50% by weight of fig puree, 19 to 34% by weight of sugar, 1 to 10% by weight of corn syrup, 0.3 to 30% 0.1 to 1 wt% of vitamin C, 0.1 to 0.5 wt% of salt, 8 to 23 wt% of gelatin, 0.1 to 1 wt% of pectin, 0.5 to 2 wt% of corn starch, 0.01 to 0.02 wt% , 0.01 to 0.02 wt% of a pink collar, 1 to 16 wt% of water, and 0.1 to 0.5 wt% of cottonseed oil.

The fig jelly and its preparation method according to the present invention can provide a fig jelly which is superior in nutrition and flavor compared to general fruit jelly by including fig and puree and having excellent dietary fiber and rich in dietary fiber.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flowchart of a process for producing fig jelly according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments. It is to be understood, however, that the invention includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. Like reference numerals are used for like elements in describing each drawing.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the contextual meaning of the related art and are to be interpreted as either ideal or overly formal in the sense of the present application Do not.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flowchart of a process for producing fig jelly according to the present invention.

Referring to FIG. 1, a method for preparing a fig jelly according to the present invention comprises the steps of preparing a molding composition containing an imaginary puree, a gelling agent, and a seasoning (S100), stirring and heating the composition (S200) (S300) of molding the heated composition (S300), drying and cooling the molded product (S400), and coating the surface of the cooled molded product (S500).

First, the jelly composition containing the fig puree, the gelling agent, and the seasoning is prepared (S100). The fig and puree are easily mixed with other ingredients and the dough, and the flesh of the fig and the liquid are not separated It is very suitable for use as raw material. The fig puree may include figs, crusts, and seeds of fig, and the fig content may be 95 wt% or more. This can increase the yield and nutrition of the whole fig, and by using the fig puree, which contains both flesh, peel and seed, it can contain rich dietary fiber, which not only increases nutrition but also improves storage and preservation. At this time, the fig puree may be cold or frozen fig puree. Frozen figs and purees are stored for one week or less, while frozen figs and purees are stored for one year or more. Therefore, it is more preferable to use the frozen pure fig. Frozen figs can also be thawed before use.

The gelling agent may be added to improve the viscosity of the material so that the mixture of materials has texture of the jelly and can provide nutritional components such as protein. The content of the gelling agent is preferably 8.6 to 26% by weight, and the gelling agent may be gelatin, pectin, and corn starch. By adding the gelling agent, it is possible to improve the lack of texture by itself.

The seasoning may further comprise sweeteners, acidulants, and flavors. The sweetener is a seasoning and a food additive for imparting a sweet taste and is added to emphasize the original sweetness of fig. The content of the sweetener is preferably 20 to 40% by weight. The sweetener may include sugar and corn syrup.

The acidulant is added to impart sourness, and plays a role in enhancing the taste of jelly which can be bored with only sweetness. The content of the acidulant is preferably 0.4 to 2.4% by weight. The acidulant may include citric acid and vitamin C.

The hamster is added to increase the taste of the salty taste. This is because, when the flavor is added together with other ingredients, it can perform the action of enhancing the flavor of the ingredients. The content of the impregnation agent is preferably 0.1 to 0.5 wt%, and the impregnation agent may be a salt.

The composition may further contain a pigment or cottonseed oil. The coloring matter may be added to improve the color of the jelly because the color of the main ingredient is low, and the coloring matter may be selected so as to produce various colors depending on the need. At this time, the safety of jelly can be secured by using a natural coloring matter. The content of the dye is preferably 0.02 to 0.04% by weight.

Thereafter, the composition is stirred and heated (S200). The composition is uniformly mixed and then heated at a temperature of 80 to 90 DEG C for 15 to 25 minutes.

Thereafter, the heated composition is molded to produce a jelly-shaped molding (S300). The heated composition may then be injected into a jelly forming mold made of silicon. 6 to 6.2 g of the composition may be poured into the mold and cooled in a refrigerator at 3 to 4 ° C for 5 to 15 minutes. At this time, they are molded into a mixture having different shapes depending on the shape of the mold. The shape of the mold is not limited, and various shapes within a range that can be considered are possible. The composition, which has been formed into a jelly form, is taken out of the mold and transferred to a cooking plate.

Thereafter, the molded product is dried and cooled (S400). The drying is preferably carried out in a hot air dryer at a temperature of 35 to 45 ° C for a time of 270 to 330 minutes. After drying, it is cooled at room temperature (15 to 25 ° C) for 30 to 60 minutes.

Finally, the surface of the cooled molding is coated (S500), using a carnauba wax. The carnauba wax is a natural wax obtained from leaves and petiole of Carnauba palm leaves, and maintains the shape of the molded article.

The fig jelly produced through the above steps makes the figs in the form of jelly, which makes it possible to eat healthy and delicious figs easily. In addition, the use of fig puree is richer in taste and nutrition than conventional jelly.

The fig jelly according to an embodiment of the present invention may contain 35 to 50% by weight of fig and puree, 8.6 to 26% by weight of a gelling agent, 19 to 44% by weight of a sweetener, 0.4 to 2.4% by weight of an acidifier, 0.1 to 0.5% It contains residual water.

It is preferable that the above-mentioned figure puree is 35 to 50% by weight, and the content of the gelling agent is 8.6 to 26% by weight. When the content of the gelling agent is less than 8.6% by weight, the jellies are blunt. When the content of the gelling agent is more than 26% by weight, the jellies become hard and the taste is poor. The gelling agent may include gelatin, pectin, and corn starch. However, the present invention is not limited thereto, and various conventional gelling agents can be used. Also, when gelatin, pectin and corn starch are added together, it is preferable that 8 to 23% by weight of gelatin, 0.1 to 1% by weight of pectin and 0.5 to 2% by weight of corn starch are included.

The content of the sweetener is preferably 19 to 44% by weight. When the content of the sweetener is less than 19% by weight, sweet taste is weak and the taste of the taste is poor. When the content of the sweetener is more than 44% by weight, consumption of a specific age layer can be restricted with a strong sweet taste. The sweetener may include sugar or corn syrup. When the sugar and the corn syrup are added together, it is preferable that 18 to 34% by weight of sugar and 1 to 10% by weight of corn syrup are added.

The content of the acidulant is preferably 0.4 to 2.4% by weight. If the content of the acidulant is less than 0.4 wt%, the effect of imparting sourness is insignificant. If the content of the acidulant is more than 2.4 wt%, the taste of the product may be deteriorated due to a strong acidity. The acidulant may include citric acid or vitamin C. In this case, it is preferable that citric acid is 0.3 to 1.9 wt% and vitamin C is 0.1 to 0.5 wt%. The citric acid and vitamin C not only sour, but also serve to control the pH of the jelly in the case of citric acid, and vitamin C in the case of vitamin C, thereby providing beneficial nutrients to the human body. However, the acidulant that may be added is not limited thereto, and various conventional acidulants may be used.

The impregnation may be salt. When the salt is added, the salt is preferably 0.1 to 0.5% by weight. If the content of the hamster is less than 0.1% by weight, the effect of enhancing the taste of the other ingredients is insignificant. If the content of the hamster is more than 0.5% by weight, the taste of the taste may be lowered with a strong salty taste.

In addition, pigments or cottonseed oil may be added. Since the figs in the puree state are mixed with the periplasm, they may be added to save the color of the jelly because of the low color preference. In this case, the safety of the jelly can be secured by using the natural coloring matter. The content of the dye is preferably 0.02 to 0.04% by weight. The coloring matter can be selected and used so as to produce various colors depending on the necessity. The coloring matter may include a red coloring natural pigment. In addition, cottonseed oil can act as an emulsifier when mixing materials. Finally, carnauba wax can be used to coat the surface of the jelly.

Hereinafter, preferred examples will be given to facilitate understanding of the present invention. It should be understood, however, that the following examples are intended to aid in the understanding of the present invention and are not intended to limit the scope of the present invention.

[ Experimental Example ]

The food additives required for the manufacture of fig jelly, including fig and puree, were weighed and prepared. The above food additives were prepared with sugar and corn syrup as sweeteners, citric acid and vitamin C as acidulants, salt as a mineralizer, gelatin as a gelling agent, pectin, corn starch, Cottonseed oil and carnauba wax were prepared. In this case, the content of each ingredient is preferably 35 to 50% by weight, preferably 19 to 34% by weight of sugar, 1 to 10% by weight of corn syrup, 0.3 to 1.9% by weight of citric acid, 0.1 to 0.5% by weight of vitamin C, By weight of water, 0.1 to 1% by weight of pectin, 0.5 to 2% by weight of corn starch, 0.01 to 0.02% by weight of gardenia red BR, 0.01 to 0.02% by weight of pink collar 40, And 0.1 to 0.5% by weight of cottonseed oil. The fig puree and the food additives were mixed and heated at 80 to 90 ° C for 15 to 25 minutes while being stirred. At this time, pectin and corn starch were first dissolved in water and then mixed. After heating, 6 to 6.20 g of the mixture was poured into a jelly molding mold made of silicone and stored in a refrigerator set at a temperature of 3 to 4 ° C for 5 to 15 minutes. After cooling, the mold was taken out from the mold, At a temperature of 35 to 45 DEG C for 4 hours and 30 minutes to 5 hours and 30 minutes. After drying, the mixture was cooled at room temperature for 30 to 60 minutes and then coated with carnauba wax.

Table 1 below shows the results of analysis by TPA (Texture Profile Analysis) showing the texture of fig jelly prepared according to one embodiment of the present invention. At this time, as a comparative example, the texture of the fruit jelly product using the bokbunja juice was shown.

characteristic Hardness (kg) Adhesion (kg · s) Resilience Coherence Gum Chewiness Comparative Example 0.371 + 0.016 -17.5 + 1.400 0.93 ± 0.003 0.28 + 0.014 0.105 0.005 0.098 ± 0.005 Experimental Example 3.272 + 0.178 -9.53 + - 0.41 0.94 + - 0.01 1.08 ± 0.01 3.486 + 0.044 3.442 + 0.098

Referring to Table 1, in contrast to the comparative example, the fig jelly prepared according to one embodiment of the present invention exhibits cohesiveness, hardness, adhesiveness, gumminess, The chewiness values of the five items were found to be larger than those of the comparative example, and the springiness values were similar to those of the comparative example. Therefore, it can be seen that when using puree, the texture of jelly is better than that of juice when preparing fig jelly.

Table 2 below shows the physicochemical properties of fig jelly prepared according to one embodiment of the present invention. At this time, as a comparative example, the physicochemical properties of the fruit jelly product using the bokbunja juice were investigated.

Item Water activity pH Soluble Solid Content (° Brix) Titratable acidity (%) Comparative Example - 4.68 ± 0.05 20.87 ± 1.12 0.44 + 0.04 Experimental Example 0.44 ± 0.01 3.87 ± 0.01 57.53 + - 2.56 1.24 + 0.04

Table 2 shows that, in the case of fig jelly prepared according to one embodiment of the present invention, the soluble solid content (Brix) is more than 2 times as high as that of the comparative example, the pH measurement value is lower and the titratable acidity You can see higher. Therefore, the fig jelly of the present invention including fig and puree has a higher solid content and more sour taste than jelly using common fruit juice.

Claims (16)

35 to 50% by weight of fig puree containing fig, peel and seed of fig, 19 to 34% by weight of sugar, 1 to 10% by weight of corn syrup, 0.3 to 1.9% by weight of citric acid, 0.1 to 0.5% 0.1 to 0.5 wt% of gelatin, 0.1 to 1 wt% of pectin, 0.5 to 2 wt% of corn starch, 0.01 to 0.02 wt% of gardenia red BR, 0.01 to 0.02 wt% of pink collar, By weight, and 0.1 to 0.5% by weight of cottonseed oil;
Stirring and heating the composition;
Molding the heated composition to produce a jelly-shaped molding;
Drying and cooling the molding; And
And coating the surface of the cooled molding. delete delete delete delete The method according to claim 1,
Wherein the step of stirring and heating the composition is carried out at a temperature of 80 to 90 DEG C for 15 to 25 minutes. The method according to claim 1,
Wherein the step of molding the heated composition to produce a jelly-shaped molded product comprises: 6 to 6.2 g of the heated composition is placed in a mold and cooled at a temperature of 3 to 4 ° C for 5 to 15 minutes to prepare a fig jelly Way. The method according to claim 1,
The step of drying and cooling the molded product comprises drying the molded product in a hot air drier at a temperature of 35 to 45 ° C for 270 to 330 minutes and then cooling the dried molded product to room temperature for 30 to 60 minutes. Way. The method according to claim 1,
Wherein the step of coating the surface of the cooled molded article is carried out using a carnauba wax as a coating agent. delete delete delete delete delete delete 35 to 50% by weight of fig puree containing fig, peel and seed of fig, 19 to 34% by weight of sugar, 1 to 10% by weight of corn syrup, 0.3 to 1.9% by weight of citric acid, 0.1 to 0.5% 0.1 to 0.5 wt% of gelatin, 0.1 to 1 wt% of pectin, 0.5 to 2 wt% of corn starch, 0.01 to 0.02 wt% of gardenia red BR, 0.01 to 0.02 wt% of pink collar, By weight, and 0.1 to 0.5% by weight of cottonseed oil.

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