KR101671146B1 - Gelatin-jelly added with Peach Juice and the manufaturing mehtod thereof - Google Patents

Abstract

The present invention relates to a peach juice-added jelly using gelatin and a preparation method thereof, and more particularly to a peel juice-added jelly using peel juice and 1.5% of gelatin to improve the color, flavor, taste, texture and other physico- The present invention relates to a jelly added with peach juice using gelatin and a process for producing the jelly.
The jelly added with peach juice according to the production method of the present invention has an effect of removing nicotine and promoting circulation of blood, improving the function of the heart, liver, and large intestine, showing the effect of cleansing constipation and blood, The range of processing methods that can be used for the four seasons of peach useful for degenerative chronic diseases such as recovery, hangover, heart disease, hypertension, and osteoporosis is expanded so that consumers can easily ingest them for snacks and desserts, Nutritive substances are supplied and digested and absorbed well, and the taste, flavor, and color are optimized to consumers' preferences, so that the peach can be developed as a high value-added product.

Description

Technical Field [0001] The present invention relates to a peach juice-added jelly using gelatin and a method for producing the same,

The present invention relates to a peach juice-added jelly using gelatin and a preparation method thereof, and more particularly to a peel juice-added jelly using peel juice and 1.5% of gelatin to improve the color, flavor, taste, texture and other physico- The present invention relates to a jelly added with peach juice using gelatin and a process for producing the jelly.

Peach ( Prunus persica L. Batsch) is a fruit of the peach tree belonging to the rose family, and is known to have about 3,000 varieties in the world. The main cultivation areas in Korea are Gyeongbuk, Chungnam, Chungbuk, and Gyeongnam. The cultivated areas are mainly in areas with low rainfall at the maturity stage. There are 14 kinds of cultivated varieties in Korea such as Rice seeds, Sinbagdo, Rice peaches, , Recently introduced varieties in Korea, such as Mongbu, Izumi Baekdo, Ilcheon Baekbong, Jangkeek Baekbong are known. The peach is juicy, soft and has a unique aroma of peach, because it contains esters such as malic acid, citric acid, carprylic acid and acetaldeyde. In addition, Baekdo has cyanidin glycoside pigment, and the ecliptic has a carotenoid pigment such as β-carotene, zeaxanthin, cryptoxanthin, etc. It contains β-carotene and is used as a source of vitamin A. In addition, it is used as a raw material for summer, and it is also used as a processed product such as canned food, jam, jelly, and dried peach.

The physiology of peaches has the effect of removing nicotine and promoting blood circulation, and improving the function of heart, liver, and large intestine. In addition, dried peach petal is used as a diuretic, and the leaf is effective in the treatment of abdominal pain with leaves, has been widely used for various effects. Peaches are also known to be effective against degenerative chronic diseases such as thirst, fatigue, hangover resolution, heart disease, hypertension, and osteoporosis, while pectin, a vegetable fiber, and fruits rich in vitamins A and C cleanse constipation and blood. have.

However, since peaches are soft and easily softened in the hot summer season, peaches are low in shelf life and 10 ~ 30% are discarded during the distribution process. Therefore, temporary shipment to harvest is inevitable. Development of various processing methods is urgent. Most peach-based studies have been conducted on the components and functionality of peaches, the improvement of storage stability of peaches, and changes during storage. Peach fermented beverages and peach drinks have been studied in some peach processing methods However, the research and development of high value added processed products is at an early stage compared to other fruit varieties.

 In recent years, gelatin is made by adding gelatin. Gelatin is thermally reversible gel, which is obtained by heating collagen, which is the main protein of animal connective tissue, and then hydrolyzing it with acid and base. The gelatin gel which solidifies the gelatin has a melting point of 37 ° C and easily dissolves in human body temperature. It is a digestible raw material showing a soft texture. The gelatin has a mass of 350-450 kcal per 100g. It is widely used as a main ingredient and additive for foods such as jelly, have. Studies on the quality characteristics of jelly with addition of bokbunja juice and bokbunja jelly have been reported, but studies on jelly are still insufficient.

Jelly with gelatin is easy to make, nutritious substance supply and digestion and absorption is fast food. Peach juice containing various nutrients and functional ingredients is added to make it an attractive food with added peach to consumers. Product development that can be done. Therefore, in order to expand the range of processing methods using peaches, the present invention proposes the possibility of developing high value-added products using peaches by preparing jellies containing peach juice and analyzing the quality characteristics thereof.

Korean Patent No. 10-0937442

Accordingly, it is an object of the present invention to provide a method for producing jelly which is a kind of dessert which is good in taste and good in body by processing peaches which have low storage stability and are discarded in a large amount during circulation.

It is another object of the present invention to provide a jelly prepared by adding the peach juice prepared by the above-mentioned method.

In order to achieve the above object, the present invention provides a method for producing a mixture comprising: (a) preparing a mixture comprising peach juice, carrageenan, sugar, gelling agent and water; (b) heating the mixture at 90 to 110 ° C for 5 to 15 minutes; (c) placing the heated mixture in a jelly container and allowing the mixture to stand at 20 to 30 DEG C for 30 minutes to 2 hours; And (d) storing the cooled mixture in a refrigerated state.

In one embodiment of the present invention, the gelling agent may be gelatin.

In one embodiment of the present invention, the peach juice is added in an amount of 50 to 70% based on the total weight of the jelly, and the gelling agent may be added in an amount of 1 to 2% based on the total weight of the jelly.

In one embodiment of the present invention, the jelly may have an L value of 85.23 ± 0.14, a value of -0.12 ± 0.07, and a b value of 19.17 ± 0.32.

In one embodiment of the present invention, the jelly may have a hardness of 37.20 ± 0.17 g / cm ² , a stickiness of 7.33 ± 0.23 g, a chewiness of 16.00 ± 0.16 g, a cohesion of 0.34 ± 0.01% and an elasticity of 0.99 ± 0.01%.

Also, the present invention provides jelly with peach juice prepared by the above-mentioned method.

The jelly using the peach juice according to the present invention has an effect of removing nicotine and promoting circulation of blood, improving the functions of the heart, liver, and large intestine, clearing constipation and blood, It is possible to easily ingest peaches for snacks and desserts by expanding the range of processing methods that can be used for four seasons, which are useful for degenerative chronic diseases such as hangover, heart disease, hypertension and osteoporosis. Nutrients are supplied and digested and absorbed well, and the taste, flavor, and color are optimized to the taste of the consumer, so that the peach can be developed as a high value-added product.

FIG. 1 is a photograph showing jelly added with peach juice using gelatin prepared in various combination ratios.

Hereinafter, the present invention will be described in detail.

The present invention relates to a peel juice-added jelly using gelatin and a process for preparing the same. In the present invention, jelly to which peach juice and gelatin have been added in order to expand the range of processing methods using peach, It is characterized by analyzing quality characteristics.

The process for preparing peach juice-added jellies according to the present invention comprises the steps of: (a) preparing a mixture comprising peach juice, carrageenan, sugar, gelling agent and water; (b) heating the mixture at 90 to 110 ° C for 5 to 15 minutes; (c) placing the heated mixture in a jelly container and allowing the mixture to stand at 20 to 30 DEG C for 30 minutes to 2 hours; And (d) refrigerating the cooled mixture.

In the present invention, the carrageenan is one kind of straight chain sulfur-containing polysaccharides and is generally obtained by alkali extraction from chondrus crispus (red algae), and D-galactose, 3,6-anhydro-D-galactose and And an anionic polymer compound composed of a sulfate group. It is divided into κ-carrageenan, ι-carrageenan and λ-carrageenan, respectively, by composition ratio.

In the present invention, the sugar may be 2 or 3 sugars to 6 sugars.

Examples of the monosaccharide include aldopentose, such as aldotetroose such as erythrose and threose, ribose, ricosus, xylose and arabinose, alloxose, talos, gulose, glucose, , Mannose, galactose, and idose, ketotetroose such as erythroloxacin, ketopentose such as xylulose and ribulose, psicose, fructose, sorbose, tara And ketohexose such as toose. Examples of the saccharides include α-diglucose such as trehalose, kojibiose, nigerose, maltose and isomalose, isotrehalose, microporous, laminaribiose, cellobiose, Lactose, sucrose, isomaltulose (palatinose), and the like, in addition to?,? - diglucose such as? -Diglucoside and neotrehalose such as biotin and bios.

3 Saccharides include, for example, raffinose and the like. Examples of oligosaccharides of 3 to 6 sugars include fructooligosaccharides such as fructooligosaccharide, galactooligosaccharide, xylooligosaccharide, isomaltooligosaccharide, chitin oligosaccharide, chitosan oligosaccharide, oligoglucosamine, dextrin and cyclodextrin.

In the present invention, the gelling agent may be a gelatin and / or a polysaccharide gelling agent.

Gelatine which can be used as the gelling agent can be obtained by decomposing and extracting proteins contained in animal skins or bones by enzymes. Any of those derived from pigs, cattle, and fish, which have been treated with an acid and subjected to an alkali treatment, can be used.

The polysaccharide gelling agent is a polysaccharide which is edible and has gelation ability in a nonvolatile organic solvent. That is, some of the polysaccharides have no gelation ability depending on the kind of the nonvolatile organic solvent, even if they are edible. Such polysaccharides may be added to the polysaccharide gelling agent Can not be used.

Such a polysaccharide gelling agent is not particularly limited as long as it is edible and has a gelation ability. However, from the viewpoint of compatibility with a nonvolatile organic solvent, the polysaccharide gelling agent is preferably selected from the group consisting of kappa-carrageenan, xanthan gum, gellan gum, tamarind gum and pectin At least one selected item is appropriately used.

The peel juice added jelly prepared by the above method showed excellent physicochemical properties and sensory quality characteristics. That is, water content, pH, sugar content, color and texture were analyzed by physicochemical properties, As the amount of peach juice increased, moisture content and pH decreased, but sugar content tended to increase with increasing amount of peach juice, and moisture content increased with increasing amount of peach juice. But the pH was kept constant and the sugar content tended to increase very slowly. L value and b value decreased with increasing amount of peach juice, whereas a value and ΔE value increased significantly with increasing amount of peach juice. L value increased but b value decreased with increasing amount of gelatin The values of a and ΔE were kept constant. The hardness and elasticity decreased with the addition of peach juice, but the stickiness, chewiness and cohesiveness increased. The hardness, stickiness, chewiness, cohesiveness, and elasticity of the gelatin increased significantly according to the amount of gelatin added. The addition of peach juice and gelatin resulted in the highest preference in the color, flavor, taste, texture, and overall acceptability of jelly prepared by adding peach juice to about 60% and gelatin to about 1.5%. Accordingly, in the process for producing jelly according to the present invention, the peach juice is added in an amount of 50 to 70% based on the total weight of the jelly, and the gelling agent is added in an amount of 1 to 2% based on the total weight of the jelly.

The jelly produced by this method had an L value of 85.23 ± 0.14, a value of -0.12 ± 0.07 and b value of 19.17 ± 0.32, an other hardness of 37.20 ± 0.17 g / cm ² , a stickiness of -7.33 ± 0.23 g, The jellies with the peach juice and gelatin added thereto showed the improvement in the physicochemical properties and the sensory characteristics. Therefore, it has been confirmed that the jelly produced by the above-described production method can be usefully used for the development of high value-added processed products of peaches.

Hereinafter, the present invention will be described in more detail with reference to Examples. It will be apparent to those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not limited to these embodiments.

Example  1>

Material preparation

The peach juice used in the peach jelly was extracted from the ginseng cultivated in Okcheon, Chungbuk province and stored at 20 ℃ for thawing. The gelatin used as the gelling agent was purchased from Busan, Korea. The carrageenan was supplied from Cheng Feng Co., Ltd., and CJ Corp. Incheon, Korea was purchased from Cheongju Homeplus Co., Respectively.

< Example  2>

Manufacture of peach juice

Peach juice was first screened and peach juice (11.7 ° Brix) was prepared by grinding and juicing with a green juice (NJE-2003R, NUC, Daegu, Korea). The peach juice sterilized at 100 ° C for 1 hour was stored in a deep freezer (MDF-399, Sanyo, Tokyo, Japan) at -80 ° C and thawed for use in jelly production.

< Example  3>

Preparation of jelly with peach juice using gelatin

Peach jelly was prepared by mixing peel juice with sugar, gelling agent and water, heating at 100 ℃ for 10 minutes, placing in a jelly container (diameter 8 cm, depth 4 cm), cooling at 25 ℃ for 1 hour and then cooling at 4 ℃ 20, 40 and 60% (w / w), respectively. The amount of added gelatin was 1.5 and 2.0 (w / w), respectively. , 2.5 and 3.0% (w / w), respectively, and the quality characteristics of the respective jellies were compared. The mixing ratios of the jellies according to the respective ingredients are shown in Table 1.

¹⁾ PJ00, PJ20, PJ40, PJ60: Peach juice containing 0%, 20%, 40%, 60% (w / w)

²⁾ G1.5, G2.0, G2.5, G3.0: Gelatin contained 1.5%, 2.0%, 2.5%, 3.0% (w / w)

< Example  4>

Peach juice using gelatin Additive jelly  Moisture content, pH and sugar content analysis

The water content of the peach jelly was measured by preparing 2 g of sample in 1x1x1 cm and measuring the moisture content in an infrared moisture meter (XM60, Precisa, Swiss). The pH was measured by taking 5 g of peach jelly, adding 10 mL of distilled water, homogenizing for 30 minutes using a stirrer, and allowing to stand for 30 minutes and measuring using a pH meter (DOCU-pH meter, Sartorius, Goettingen, Germany). The sugar content of peach jelly was measured using a digital sugar meter (ATAGO, PAL-1, ° Brix 0-53%, Tokyo, Japan), and the moisture content, pH and sugar content were measured repeatedly at least three times.

Table 2 shows the moisture content, pH and sugar content of the peach jelly prepared by adding peach juice to various concentrations. First, the water content and pH decreased, but the content of sugar content increased (see Table 2). These results suggest that the addition of peach juice to the water content of peach jelly decreases the water content of the jelly because of the decrease of the added water content as the amount of juice increases. The pH of the jelly added with peach juice is lower than that of peach juice because the pH of peach flesh is in the range of 4.4 to 4.9. And the presence of various organic acids. On the other hand, the sugar content of the peach juice used in this study contained 11.7 Brix of sugar, so the sugar content of jelly increased as the content of peach juice increased.

   As the amount of gelatin was increased, the moisture content, pH, and sugar content of jellies were analyzed. As the amount of gelatin was increased, the moisture content was decreased and the pH was kept constant. The sugar content of the control was 30.8 ° Brix, and the gelatin content increased to 31.8-33.8 ° Brix (Table 2). First, as the gelatin content increases, the moisture content of the jellies decreases because the content of water added decreases with increasing the amount of gelatin added to the jellies. The pH of jelly was kept constant without affecting the amount of gelatin added. This is because Jin et al. Reported that pH did not change with the addition of gelatin added to jelly using bokbunja juice, It is thought that the gel formation ability of gelatin is affected by the pH of jelly, but the pH is not influenced by the amount of gelatin added. On the other hand, the sugar content of jelly tends to increase very little, so it does not have much influence on the quality of jelly.

< Example  5>

Chromatographic analysis of jelly added with peach juice using gelatin

(Hue), a value (redness), b value (yellowness), and ΔE value (color difference value) of the peach jelly were measured using a color difference meter (Model CR-300, Minolta, Osaka, Japan) Were measured. The standard plate used was a white plate (L = 93.5, a = 0.3132, b = 0.3200) and the ΔE value (color difference value) was calculated by the following equation.

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Table 3 shows changes in the color of jelly as the amount of peach juice and gelatin added increases. The L value and the b value tended to decrease in the color change of jelly according to the addition amount of peach juice, while the a value tended to increase significantly. As the value of ΔE increased, the value of ΔE increased to 24.67. As the amount of peach juice increased, the change in overall color occurred. Chang et al. Reported that polyphenol compounds contained in juice were oxidized to quinone compounds by polyphenol oxidase in the presence of oxygen and then formed a polymeric brown pigment through a series of oxidation reactions. Lee et al. Reported the storage stability of peach juice It was reported that during the heat sterilization process to improve the carrageenan, the juice in the juice became caramelized by heat. Therefore, as the addition amount of the peach juice increased, the L value and the b value of the jelly decreased and the a value increased, indicating that the overall color change of the jelly was induced in the sterilization process to improve the storage stability of the peach juice.

As the gelatin content in jelly increased, the L value increased while the a value remained constant and b value decreased slightly, but remained constant from 2.0% (G2.0) gelatin added. The value of ΔE was changed as the amount of gelatin added to peach jelly increased, but it did not change significantly in the range of 9.05-9.87 (see FIG. 1). As the gelatin is transparent, it is considered that the lightness (L value) of the jellies is increased as the amount of gelatin is increased. In the case of a value and b value, since the peach juice is added constantly in the raw material mixture of jelly, .

< Example  6>

Changes in texture of jelly with peach juice using gelatin

The texture of the peach juice jelly was first cut to 2.5 × 2.5 × 1.5 cm and the probe was continuously repeated twice in a texture analyzer (Text analyzer TA-XT2, Texture Technologies Co., Scarsdale, NY, USA) Hardness, Adhesiveness, Chewiness, Cohesiveness, and Springness were measured from the force-distance curve obtained when the bite compression test was performed. The measurement conditions are shown in Table 4, and all the measurements were repeated 10 times.

In order to analyze the texture change of jelly by the addition of peach juice and gelatin, we compared the hardness, adhesiveness, chewiness, cohesiveness and springness of jelly using a texture analyzer As a result (see Table 5), the hardness and elasticity of jelly according to the addition of peach juice showed a tendency to decrease with increasing amount of peach juice. However, there was no significant difference from peel juice added jelly over 40% (PJ40). This tendency was similar to the increase of the amount of ascorbic acid in the juice of the persimmon juice. Gelatin is an amphipathic protein with an isoionic point of pH 4.8 and pH 5.2. It exhibits the highest gel-forming ability at pH 5 and is known to have a different gel-forming ability depending on the pH of the sol. Therefore, the decrease in the hardness and elasticity of jelly with the addition of peach juice seems to be due to the decrease in the gel forming ability of gelatin as the pH of the peach juice was increased from 5.11 to 4.72 as the amount of organic acid added increased. On the other hand, tackiness, chewiness and cohesiveness were increased with increasing amount of peach juice. Therefore, peach juice addition seems to have a significant effect on texture of jelly.

The hardness, stickiness, chewiness, cohesiveness and elasticity of all peel juice jellies were significantly increased as the amount of gelatin was increased. Gelatin showed gel formation characteristics at low temperatures, indicating that the gelation ability of jelly increased as the addition amount of gelatin increased at pH conditions of the same peach addition amount.

< Example  7>

Comparison of sensory properties of peel juice added jelly using gelatin

The peach jelly was cut into a certain size and placed in a plate for sensory evaluation. The sensory evaluation of peach juice jelly was evaluated by a 9 - point scaling method in 30 students of 20 male and female graduate students of Chungbuk National University. The evaluation items were color, taste, flavor, texture and overall preference. The evaluation criteria were very strong (good) 9 points, moderate (good) Not bad) 5 points, very weak (bad) 1 point.

The sensory characteristics of jelly according to the amount of peach juice and gelatin added are as follows: the more the characteristics of the surface color, flavor, taste of jelly, texture overall tendency, And the results are shown in Table 6. The sensory characteristics of jelly according to the addition amount of peach juice showed a tendency to increase with 20% (PJ20)> 60% (PJ60)> 40% (PJ40) when the peach juice was added to the surface color. 0% (PJ00) in the order of the amount of peach juice. The highest preference was shown in 60% (PJ60) of flavor and taste as the peach juice increased. In case of texture, the jelly with peach juice showed higher preference than the control. The overall preference was 60% (PJ60), which showed the highest preference. Overall, 60% (PJ60) peach juice added jelly showed the highest preference. This suggests that the tendency of Madeleine with peach juice was similar to that of Lim et al., Which suggested that overall preference was more favored than that of no-added madelein. The preference of Yangel with blueberry powder showed better preference And Chung 's results. In this study, as the addition amount of peach juice increased, the peach flavor and taste of jelly increased, leading to the preference of peach juice jelly.

  As the amount of gelatin increased, the sensory characteristics of jelly showed the highest preference in the case of color with 2.0% (G2.0) gelatin added jelly. As the amount of gelatin increased, the preference decreased and the flavor tended to decrease to 2.5% G2.5) showed the highest preference. However, the taste, texture and overall acceptability of the jelly were the highest with 1.5% (G1.5) gelatin added gella. In the sensory evaluation of balsamic vinegar jelly using gelatin, agar, potato starch, and starch gelling agent, the preference of balsamic jelly using gelatin was the highest in the report of Choi et al., Suggesting that the addition of gelatin improved the preference of jelly , Peach juice of 60% and gelatin content of 1.5% as a blending ratio for the production of domestic peach juice jelly are most preferable in terms of sensuality.

  Therefore, this study confirmed the physicochemical and sensory qualities of jelly made with peach juice and gelatin, and suggested the possibility of developing high value added products of peach using jelly characteristics as a preference food.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

PJ00, PJ20, PJ40, PJ60: Jellies containing 0%, 20%, 40%, 60% (w / w) peach juice, respectively
G1.5, G2.0, G2.5, G3.0: Jellies containing 1.5%, 2.0%, 2.5% and 3.0% (w / w)

Claims (1)

(a) preparing a mixture comprising peach juice, carrageenan, sugar, gelatin and water;
(b) heating the mixture at 90 to 110 ° C for 5 to 15 minutes;
(c) placing the heated mixture in a jelly container and allowing the mixture to stand at 20 to 30 DEG C for 30 minutes to 2 hours; And
(a) a value of -0.12 ± 0.07 and a b value of 19.17 ± 0.32, a hardness of 37.20 ± 0.17 g / cm ² , and a stickiness of -7.33 ± 0.23 g (d) , A chewiness of 16.00 ± 0.16 g, a cohesive property of 0.34 ± 0.01% and an elasticity of 0.99 ± 0.01%. As a method for producing jelly with peach juice,
Wherein the peach juice is added in an amount of 50 to 70% based on the total weight of the jelly, and the gelatin is added in an amount of 1 to 2% based on the total weight of the jelly.

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