KR101726435B1 - Method for producing jelly with improved taste and jelly produced by the method - Google Patents
Method for producing jelly with improved taste and jelly produced by the method Download PDFInfo
- Publication number
- KR101726435B1 KR101726435B1 KR1020160055568A KR20160055568A KR101726435B1 KR 101726435 B1 KR101726435 B1 KR 101726435B1 KR 1020160055568 A KR1020160055568 A KR 1020160055568A KR 20160055568 A KR20160055568 A KR 20160055568A KR 101726435 B1 KR101726435 B1 KR 101726435B1
- Authority
- KR
- South Korea
- Prior art keywords
- jelly
- casing
- weight
- gelling agent
- gum
- Prior art date
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
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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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
The present invention relates to a method for producing a casing jelly which improves the texture of jelly and a jelly prepared thereby, and more particularly, to a jelly composition comprising a gelling agent and a saccharide, The present invention relates to a method for manufacturing jelly which can simultaneously feel the elasticity of the gummy jelly and the juicy texture of the water jelly.
The casing jelly manufactured according to the manufacturing method of the present invention not only feels juiciness of water jelly and chewy elasticity of gummy jelly, but also has a unique texture which is very similar to fruit when chewing a casing. Further, since the manufacturing method of the present invention is subjected to a steam shower process, the binding force between the casing and the internal gelling agent is increased, the casing is softened to provide an improved texture, and the effect of preventing storage of microorganisms and increasing storage stability have.
Description
The present invention relates to a method for producing a casing jelly which improves the texture of jelly and a jelly prepared thereby, and more particularly, to a jelly composition comprising a gelling agent and a saccharide, The present invention relates to a method for manufacturing jelly which can simultaneously feel the elasticity of the gummy jelly and the juicy texture of the water jelly.
Jelly is a mixture of hydrated polysaccharides hydrated in water, acidic ingredients including saccharides, concentrated liquids, and flavorings in the polymer protein, so that the jelly melts out due to body temperature, saliva and chewing activity in the chewing process.
Conventional jelly has gummy jelly, water jelly, and the like, and is characteristic in form, manufacture, and product. First, Gumi Jelly is a formulation made by pouring a certain amount of jelly mixture in a liquid form into starch mold, aluminum mold and silicone mold, which is a prescribed form. The production conditions are different according to each mold and the time for gelation and drying is 24 ~ 48 hours Respectively. The jelly is the smallest among the jelly products and has the highest elasticity. The jelly produced as above is generally packaged in a bottle packaging, and has a unique elastic texture such as dry fruit. However, the jelly sticks to each other due to the increase of the storage period of the gummy jelly, and the gelation does not occur smoothly when the gelling agent is added at the time of manufacturing, which causes various difficulties in production.
In addition, water jelly can be said to be an intermediate form of a liquid beverage and a gummy jelly because its water content is high due to a relatively high addition amount of water even if it is prepared in the same amount of the thickening polysaccharide. It can be consumed by using a spoon or other tools depending on the type of packaging or packaging. However, it has a characteristic that jelly tissue can be easily collapsed due to external physical impact, and if the amount of thickening polysaccharide is increased or the amount of water is decreased relatively to increase the gel strength, The amount of polysaccharide is a very important dosage form.
Furthermore, the content of the jelly is easily exposed to the air in the form of jellying without the casing by the gelling agent and the moisture control of the jelly is difficult. In addition, in general jelly, its shape is damaged by high heat, so it is difficult to proceed the sterilization process as it is in the final form of jelly. Therefore, if it is not managed, it is susceptible to contamination by microorganisms that may be introduced in the manufacturing process.
Accordingly, the inventors of the present invention found that, when the gelatin containing the gelling agent, the saccharide and the purified water is filled in the casing and then the steam shower is performed to produce the jelly, the jellyfish and the elasticity are increased, And minimizes the exposure to air, thereby increasing the moisture stability of the casing jelly, and enhancing the microbial safety through the steam shower process, thereby completing the present invention.
Accordingly, an object of the present invention is to provide a method for producing a gelled product, comprising: (a) mixing a gelling agent, a saccharide and purified water to prepare a gelled product; (b) charging the gelatine into the casing; (c) steam-showering the gel-filled casing at a temperature of 90 to 120 ° C for 1 to 10 minutes; And (d) drying the steam-showered casing.
Another object of the present invention is to provide a casing jelly made according to the above-described manufacturing method.
Another object of the present invention is to provide a novel casing jelly prepared by filling a casing with a gelling agent, a saccharide and a purified water, wherein the gelling agent is selected from the group consisting of agar, carrageenan, gellan gum, locust bean gum, guar gum, xanthan gum, tara gum, Wherein the casing jelly is selected from the group consisting of carboxymethylcellulose, alginic acid, pectin, and mixtures thereof, and is contained in an amount of 0.5-3.0 wt% based on the total weight of the casing jelly.
In order to accomplish the object of the present invention described above, there is provided a process for producing a gelled product, comprising: (a) mixing a gelling agent, a saccharide and purified water to prepare a gelled product; (b) charging the gelatine into the casing; (c) steam-showering the gel-filled casing at a temperature of 90 to 120 ° C for 1 to 10 minutes; And (d) drying the steam-showered casing.
In order to accomplish another object of the present invention, the present invention provides a casing jelly made according to the above-described manufacturing method.
In order to achieve another object of the present invention, there is provided a novel casing jelly prepared by filling a casing with a gelling agent, a saccharide and purified water, wherein the gelling agent is selected from the group consisting of agar, carrageenan, gellan gum, locust bean gum, guar gum, , Gelatin, carboxymethyl cellulose, alginic acid, pectin, and mixtures thereof, and is contained in an amount of 0.5 to 3.0% by weight based on the total weight of the casing jelly.
Hereinafter, the present invention will be described in detail.
The present invention relates to a method for producing a gelled product, comprising the steps of: (a) preparing a gelled product by mixing a gelling agent, a saccharide and purified water; (b) charging the gelatine into the casing; (c) steam-showering the gel-filled casing at a temperature of 90 to 120 ° C for 1 to 10 minutes; And (d) drying the steam-showered casing.
The jelly of the present invention is characterized in that a gel is filled in a casing containing a gelling agent, a saccharide and purified water in order to simultaneously realize juice of water jelly and chewy elasticity of gummy jelly, It is a form of jelly.
The jelly of the present invention may be prepared by the steps of (i) filling and molding a gelation product containing a gelling agent, a saccharide and purified water into a casing and (ii) And the charged casing is subjected to a steam shower step.
Hereinafter, each step of the above production method will be described in more detail.
(a) mixing a gelling agent, a saccharide, and purified water to prepare a gelled product;
In the present invention, the gelling agent is a substance capable of forming a gel and is widely used for manufacturing food, processing cooking, and the like. In the present invention, the gelling agents used in the present invention include agar, carrageenan, gellan gum, locust bean gum, guar gum, xanthan gum, tara gum, gelatin, carboxymethyl cellulose, alginic acid, Pectin, and a mixture thereof, preferably agar, carrageenan, xanthan gum or gellan gum, more preferably agar, carrageenan, xanthan gum and gellan gum. And most preferably a 1: 1 mixture of agar and carrageenan, but is not limited thereto.
According to one embodiment of the present invention, it was confirmed that when the agar and carrageenan were mixed in a ratio of 1: 1 (1.5 wt% in total), the characteristics of the casing jelly of the present invention could be manifested as the least gellant.
In the present invention, it is preferable that the gelling agent is contained in an amount of 0.5 to 3.0 wt% based on the total weight of the gelled product. And more preferably 1.5% by weight, it is possible to obtain a jelly of the best texture. If the content of the gelling agent is less than 0.5% by weight, jellies may not be formed. If the content of the gelling agent is more than 3.0% by weight, the jellies may be formed at a high temperature, .
Also, when the gelling agent is contained in an amount of 0.5 to 3.0 wt% based on the total weight of the gelled product, when the product is ingested, the product exhibits a good texture with a combination of the juicy basin of water jelly and the chewy elasticity of the gummy jelly. If the content of the gelling agent is less than 0.5% by weight, the texture of the jelly composition may be excessively reduced and the elasticity may not be felt. If the content of the gelling agent is more than 3.0% by weight, the texture may be too coarse, .
In the present invention, the saccharide includes sugar alcohols and oligosaccharides, and is a sweetener used for imparting a sweet taste to a juice jelly which is unique to jelly. Sugars, maltose, glucose and the like can be used as saccharides. As the sugar alcohol, xylitol, sorbitol, mannitol, lactitol, polyglycitol, erythritol, maltitol, isomalt and the like can be used. Oligosaccharides include isomaltooligosaccharide, xylooligosaccharide, fructooligosaccharide, galactose Oligosaccharides can be used, and stevioside, sucralose, nahan, licorice extract, acesulfame potassium, tomatine and the like can be further added as a high sweetening agent. The content of saccharides and sugar alcohols in the jelly composition is preferably 10 to 70% by weight based on the total composition. If the content is less than 10% by weight, the jelly formation time may be delayed, There may be a problem that the jelly composition may melt out at room temperature.
When a gelation agent, a saccharide and purified water are mixed to produce a gel, it is preferable to produce the gel at a temperature of 60 to 90 ° C, more preferably 70 to 90 ° C, most preferably 80 to 90 ° C Can be manufactured. If the temperature is lower than 60 ° C, there may be a problem in disinfecting the jelly composition, and there may occur a problem that the gelation rapidly proceeds and the gelling agent and the saccharide are not uniformly mixed with the purified water. When the temperature exceeds 90 ° C, The composition may be heated for a long period of time to soften the physical properties, which is not preferable from the economical point of view. In the step (a), heat is applied to produce a gelled product, thereby preventing contamination due to incorporation of microorganisms.
The method of the present invention may further comprise adding a sweetener, a flavoring agent, a concentrate, and an acidifier to the gelled product after the step (a).
The acidulant is used to give a fresh taste of jelly. Citric acid, tartaric acid, malic acid, fumaric acid, succinic acid, vitamin C, and the like can be used as an acidulant. The content of the acidifier in the jellied composition is preferably from 0.1 to 3% by weight. If the content is less than 0.1% by weight, the sour taste can not be sensed and the sensory taste is undesirable. When the content is more than 3.0% by weight, Can affect the problem and the gel strength.
The concentrate is prepared from fruits or herbs and is used to enhance the sensory elements by adding to the jelly composition. The concentrate may be a fruit concentrate such as apple, grape, orange juice, strawberry, banana, orange, lemon, grapefruit, etc. and plant extracts (concentrate) such as red ginseng, bellflower, The content of the concentrate in the jelly composition is preferably 0.1 to 30% by weight. If the content is less than 0.1% by weight, there may be a problem that the taste is not rich enough. If the content is more than 30% by weight, There may be a problem.
The fragrance is used to enhance the flavor among the sensory elements of the jelly. As the fragrance, natural fragrance, synthetic fragrance and the like can be used. If the content is less than 0.05% by weight, a satisfactory result may not be obtained. On the other hand, if the content is more than 5.0% by weight, The jelly composition is softened and good results can not be obtained in sensory evaluation.
The raw materials used in the present invention may further include food additives and the like which are commonly contained in addition to the above materials.
(b) charging the gelatine into the casing;
In the present invention, the casing for filling the gelled body includes both a natural casing and an artificial casing. Non-limiting examples of the casing include a collagen casing, a cellulose casing, a dung casing, a long casing, a large casing, a fibrous casing, And may preferably be a collagen casing.
The casing is generally a food material used in the manufacture of sausages. In the case of the present invention, the casing is filled with gelatin to provide jelly having watery jelly and jelly-like elasticity of gummy jelly, In addition, you can feel the distinctive texture at the same time when you are making the casing.
In the step (b), the inside of the casing may be sterilized by filling the casing with the gelled product produced by heating in the step (a).
(c) steam-showering the gel-filled casing at a temperature of 90 to 120 ° C for 1 to 10 minutes;
The steam shower is a process of supplying hot water to the jelly filled in the casing and sterilizing by the temperature, and the steam shower tunnel is installed in the automatic conveyor. At this time, the casing jelly charged through the automatic stuffer passes through the steam shower tunnel installed on the conveyor and is subjected to the steam shower process. In this case, the time can be adjusted by adjusting the speed of the conveyor, and the shower is performed at a temperature of 90 to 120 ° C for 1 to 10 minutes, more preferably 3 to 5 minutes. If it is performed for more than 10 minutes, there may be a problem that the casing may burst, and if it is less than 3 minutes, moisture and temperature may not be supplied smoothly, which may not have a good effect on quality improvement.
Since the jelly of the present invention is filled with gelatin inside the casing, the binding force between the jelly composition filled in the inside and the casing is very important for a good texture. That is, it is very important that when the jelly is chewed, the jelly composition inside the casing and the casing are not separated and felt as a sense of unity.
The inventors of the present invention have found that if a jelly composition is filled in a casing and then subjected to a steam shower process without increasing the bonding strength between the jelly composition and the casing, the bonding strength between the jelly composition and the casing is increased, Respectively.
In addition, when the jelly composition is filled in a casing and then subjected to a steam shower process, the surface of the jelly can be sterilized while maintaining the shape of the jelly, thereby enhancing the microbial safety and storage stability. In addition, since the steam shower process provides moisture to the casing itself, the casing becomes softer, the juiciness and elasticity increase, and the consumer's preference increases.
The step (d) is a step of drying the casing jelly which is steam-showered.
Through the drying process, the jelly composition filled in the casing starts to gel, and elasticity is generated. After the drying process, the jelly is cut to obtain the desired product. In the present invention, the drying process may be performed at room temperature, and preferably at 15 to 35 ° C. The drying process is carried out at room temperature to improve the texture of the jelly, and it is advantageous in terms of economy.
The present invention also provides a casing jelly made according to the above-described production method. The casing jelly of the present invention not only has a juxtaposition and a chewy elasticity at the same time but also provides a fresh texture different from the jelly developed conventionally due to a specific texture felt when the casing is made.
The jelly of the present invention is characterized in that it does not contain a binder such as glycerin or hydroxypropylmethylcellulose in order to increase the binding force between the gelatum filled in the casing and the casing. The jelly of the present invention is improved in binding strength between the gelling agent and the casing through the steam shower process during the manufacturing process, so that no additional binder is required.
The present invention also relates to a novel casing jelly prepared by filling a casing with a gelling agent, a saccharide and purified water, wherein the gelling agent is selected from the group consisting of agar, carrageenan, gellan gum, locust bean gum, guar gum, xanthan gum, tara gum, gelatin, Wherein the casing jelly is selected from the group consisting of cellulose, alginic acid, pectin, and a mixture thereof, and is contained in an amount of 0.5 to 3.0% by weight based on the total weight of the casing jelly.
The gelling agent, saccharide, purified water and casing are the same as described above, and the gelling agent is most preferably a mixture of agar and carrageenan in a ratio of 1: 1 (w / w) But is not limited to.
The casing jelly manufactured according to the manufacturing method of the present invention not only feels juiciness of water jelly and chewy elasticity of gummy jelly, but also has a unique texture which is very similar to fruit when chewing a casing. Further, since the manufacturing method of the present invention is subjected to a steam shower process, the binding force between the casing and the internal gelling agent is increased, the casing is softened to provide an improved texture, and the effect of preventing storage of microorganisms and increasing storage stability have.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a process for producing jelly of the present invention. FIG.
2 is a photograph showing the finally completed jelly of the present invention.
Hereinafter, the present invention will be described in detail.
However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
<Preliminary Test>
Physical properties test according to kind and amount of gelling agent in jelly composition
In order to develop a new jelly composition of a texture having elasticity of gummy jelly and juice jelly of water jelly, an experiment was conducted to determine the influence of the kind and amount of gelling agent.
0.5%, 1.5%, and 3.0% by weight of gelatin, agar, carrageenan, gellan gum, pectin and xanthan gum, which are commonly used as jelly compositions, And the elasticity of the product was evaluated.
Next, according to the types and amounts of the gelling agents prepared in Tables 1 and 2, the jelly, elasticity and preference of the jelly were measured through a sensory evaluation through a panel of 15 persons trained in the elasticity of the preliminary examples. Good 5, Good 4, Average 3, Poor 2, Very Poor 1.
The quality characteristics according to the kind and amount of gelling agent used in the production of the new jelly are as follows.
In the case of preparations 1-1, 1-2 and 1-3 using agar as a main gelling agent, it was confirmed that the elasticity was higher than that of juicer, and preparations 2-1, 2-2, 2-3 using carrageenan and gellan gum as main gelling agents And 3-1, 3-2, and 3-3 showed very low elasticity in contrast to agar, but the juiciness was high. In addition, the preliminary 4-1, 4-2, 4-3, 6-1, 6-2, and 6-3 using pectin and gelatin showed intermediate values of juiciness and elasticity depending on the amount of gelling agent added, It was confirmed to be low.
The overall preference was confirmed to be higher than the preliminary 1-1 added with agar 0.5 wt% and the preliminary 3-3 with 3.0 wt% gellan gum added. It was found that the preference was different depending on the type and amount of gelling agent. Especially, the result of high sensory index of juiciness and elasticity was not directly related to preference.
Accordingly, it was tried to confirm the jelly composition having elasticity and juxtaposition to be achieved in the present invention by comparing the quality characteristics when two or more kinds of gels were used in combination.
<Examples>
Example 1
A gelatin was prepared at 85 ° C or higher by mixing 0.75% by weight of agar, 0.75% by weight of carrageenan and 38% by weight of purified white water with 22.46% by weight of purified water. The gelatin content was 17.57% by weight, maltose 17.6% by weight, citric acid 1.2% 0.47% by weight of sodium citrate, 0.1% by weight of a dye and 0.3% by weight of a perfume are mixed with stirring and concentrated to 65 Brix to obtain a crude gel composition. The jelly composition thus prepared was charged into a collagen casing through an auto stuffer and then dried at room temperature for 6 hours or more.
Example 2
17.5% by weight of maltose, 17.6% by weight of maltose, 1.2% by weight of citric acid and 0.8% by weight of malic acid were mixed together in an amount of 1.125% by weight of agar, 0.375% by weight of carrageenan and 38% 0.47% by weight of sodium citrate, 0.1% by weight of a coloring matter and 0.3% by weight of a perfume, and concentrated to 65 Brix to obtain a crude gel composition. The jelly composition thus prepared was charged into a collagen casing through an auto stuffer and then dried at room temperature for 6 hours or more.
Example 3
17.5% by weight of maltose, 17.6% by weight of maltose, 1.2% by weight of malic acid and 0.8% by weight of malic acid were mixed with 0.375% by weight of agar, 1.125% by weight of carrageenan and 38% 0.47% by weight of sodium citrate, 0.1% by weight of a dye and 0.3% by weight of a perfume are mixed with stirring and concentrated to 65 Brix to obtain a crude gel composition. The jelly composition thus prepared was charged into a collagen casing through an auto stuffer and then dried at room temperature for 6 hours or more.
Example 4
The gelatin was mixed with 0.75% by weight of agar, 0.75% by weight of carrageenan, 0.5% by weight of xanthan gum and 37.65% by weight of purified white water to 22.46% by weight of purified water to prepare a gelled product at 85 ° C or higher. 17.42% by weight of maltose, 17.6% 0.8% by weight of malic acid, 0.47% by weight of sodium citrate, 0.1% by weight of dye and 0.3% by weight of fragrance are mixed with stirring and concentrated to 65 Brix to obtain a raw gel composition. The jelly composition thus prepared was charged into a collagen casing through an auto stuffer and then dried at room temperature for 6 hours or more.
Example 5
A gelatin content of 0.5% by weight, agar-agar content of 1.5% by weight, carrageenan of 38% by weight and purified water of 21.96% by weight was mixed with 21.96% by weight of purified water. 0.47% by weight of sodium citrate, 0.1% by weight of a coloring matter and 0.3% by weight of a perfume are mixed with stirring and concentrated to 65 Brix to obtain a crude gel composition. The jelly composition thus prepared was charged into a collagen casing through an auto stuffer and then dried at room temperature for 6 hours or more.
Example 6
A gelatin was prepared at a temperature of 85 ° C or higher by mixing 0.75% by weight of agar, 2% by weight of gellan gum and 37.34% by weight of purified white water in 22.46% by weight of purified water to prepare 16.98% by weight of maltose, 17.6% 0.47% by weight of sodium citrate, 0.1% by weight of a dye and 0.3% by weight of a perfume are mixed with stirring and concentrated to 65 Brix to obtain a crude gel composition. The jelly composition thus prepared was charged into a collagen casing through an auto stuffer and then dried at room temperature for 6 hours or more.
Comparative Example 1
The gelatin was mixed with 0.75% by weight of agar, 0.75% by weight of carrageenan, 32.2% by weight of whiteness and 10% by weight of glycerin in 20.46% by weight of purified water to prepare a gelled product at 85 ° C or higher. 15.37% by weight of maltose, 17.6% 0.8% by weight of malic acid, 0.47% by weight of sodium citrate, 0.1% by weight of a dye and 0.3% by weight of a perfume are mixed with stirring and concentrated to 65 Brix to obtain a crude gel composition. The jelly composition thus prepared was charged into a collagen casing through an auto stuffer and then dried at room temperature for 6 hours or more.
Comparative Example 2
The mixture was mixed with 0.75% by weight of agar, 0.75% by weight of carrageenan, 0.2% by weight of hydroxypropylmethylcellulose and 38% by weight of purified white water in 22.26% by weight of purified water to prepare a gelled product at 85 ° C or higher. 17.57% by weight of maltose and 17.6% 1.2% by weight of citric acid, 0.8% by weight of malic acid, 0.47% by weight of sodium citrate, 0.1% by weight of dye and 0.3% by weight of fragrance are mixed with stirring and concentrated to 65 Brix to obtain a crude gel composition. The jelly composition thus prepared was charged into a collagen casing through an auto stuffer and then dried at room temperature for 6 hours or more.
Property measurement test and sensory test
The physical properties and physicochemical properties of the casing jellies prepared in Examples 1 to 6 and Comparative Examples 1 and 2 were analyzed. The gelling time of the jelly filled in the collagen casing was measured by directly tapping the digital thermometer (with the machine name and model number) and the pH was measured three times with a pH meter (ORION STAR A111) water activity, liquid activity) was measured by Rotronic's water activity measuring device (HYGROLAB C1) three times. Hardness, penetration and cutting were measured by three repeated measurements with a texture analyzer (BROOKFIELD CT3) Respectively.
The sensory evaluation of the jelly filled in the collagen casing was carried out by a panel of 10 panelists for 2 minutes and then subjected to juxtaposition, elasticity, compaction, texture, freshness, taste, and preference, Are shown in Table 6 below.
The sensory test was performed by evaluating the panel scores as excellent 5 points, good 4 points, average 3 points, poor 2 points, and very poor 1, and the average value was calculated
The elasticity of agar and carrageenan juice were mixed with each other and the quality characteristics of jelly according to the addition ratio and kinds of gelling agent were compared.
As a result of comparing the jellies prepared in the blending ratios of Examples 1 to 3, it was confirmed that the jelly of Example 3 was the highest, and the elasticity and texture of Example 2 were higher. Example 1 showed the highest results in terms of low preparation, freshness, taste, and the like as a whole. Example 4 was prepared by adding xanthan gum at 0.5% by weight in order to increase the juice content in the ratio of Example 1. As a result, the sensory evaluation of Example 1 was similar to that of Juice jam, and the preference was excellent. Example 5 was prepared by adding agar and carrageenan in an amount of 0.5 wt% and 1.5 wt%, respectively, in order to maintain the elasticity by modifying the mixing ratio of Example 1, but the juiciness was increased. As a result, the sensory index But the degree of preference was found to be very good. Example 6 also showed that the addition of gellan gum at 2.0 wt% instead of carrageenan resulted in lower elasticity and texture than that of Example 1, .
Comparative Example 1 was prepared by adding 10% by weight of glycerin to increase the binding force between jushi jam and jelly in the mixing ratio of Example 1, but it was judged that the binding force between the casing and jelly was increased, but the sensory preference was not high, Comparative Example 2 was prepared by adding 0.2% by weight of hydroxypropylmethylcellulose in order to increase the binding force between jelly and casing in the compounding ratio of Example 1, but as in Comparative Example 1, the binding power was increased but the sensory preference was not high.
As described above, when glycerin or hydroxypropylmethylcellulose was added to the jelly composition in order to increase the binding force between the casing and the gelatine, the binding power was increased as compared with the examples, but no significant difference occurred and the sensory preference was low, Respectively.
In the sensory evaluations of Examples 1 to 6 and Comparative Examples 1 and 2, the texture of the collagen casing was so strong that it was necessary to improve it in order to improve the merchantability.
Therefore, the quality characteristics between the water-jelly and the gummy-jelly were compared with those of the collagen casing filled with the composition of Example 1, which had the highest sensory evaluation.
The sensory evaluation of the jelly filled in the casing was evaluated by mocking for 2 minutes by 10 panelists and then evaluated by a very good 5 point, a good 4 point, a normal 3 point, a poor 2 point and a very poor 1 The mean values were calculated, and the hardness, penetration, and cutting were averaged three times with a texture analyzer (BROOKFIELD CT3).
The binding strength of jelly was compared with that of Example 1-1 and Comparative Example 1. As a result, the binding force was measured by cutting the jelly with a knife, pushing the casing with the hand to push out the jelly, As a result, the adhesion of Example 1-1 in which steam shower was performed was the highest, and no great difference between Example 1 and Comparative Example 1 occurred.
The steam shower process was carried out at a temperature of 110 ° C or higher for about 4 to 5 minutes. As a result of the quality characteristics according to the process, Example 1-1 in which the steam shower process was performed was significantly higher than that in Example 1, and collagen casing It is more soft than Example 1, the juiciness and elasticity are increased, and the binding force between the jelly composition and the casing is also increased. In addition, the most important feature of the steam shower is that it can sterilize new jellies, thereby increasing microbial safety and increasing storage stability.
The present invention compares water jelly and gummy jelly which are commercially available to compare the characteristics of a new jelly having the elasticity of a jelly of a raw jelly with that of a gummy jelly. The results are as shown in Table 8 below.
The results of comparing the novel jelly, water jelly and gummy jelly of the present invention are as follows.
Water jelly is characterized by strong juiciness and low elasticity, so that the tissue quickly breaks down in the mouth, while the ji-yi jelly has low juiciness but high elasticity and does not easily break down tissue. Compared with the novel jelly of the present invention, it has a jelly of water jelly and has the elasticity like gummy jelly, and thus the development of the jelly having excellent sensory characteristics of water jelly and gummy jelly has been completed. Particularly, in Example 1-1, the collagen casing surrounded by the outer skin was softened by the steam shower effect, and thus the result was the most sensual.
The casing jelly manufactured according to the manufacturing method of the present invention not only feels juiciness of water jelly and chewy elasticity of gummy jelly, but also has a distinctive texture which is similar to that of semi-dried fruit when chewing a casing. Further, since the manufacturing method of the present invention is subjected to a steam shower process, the binding force between the casing and the internal gelling agent is increased, the casing is softened to provide an improved texture, and the effect of preventing storage of microorganisms and increasing storage stability It has very good industrial applicability.
Claims (8)
(b) charging the gelatine into the casing;
(c) steam-showering the gel-filled casing at a temperature of 90 to 120 ° C for 1 to 10 minutes; and
(d) drying the steam-showered casing, wherein the gelling agent in step (a) is contained in an amount of 0.5 to 2.75% by weight based on the total weight of the jelly, ≪ / RTI >
(b) charging the gelatine into the casing;
(c) steam-showering the gel-filled casing at a temperature of 90 to 120 ° C for 1 to 10 minutes; and
(d) drying the steam-showered casing, wherein the casing jelly is manufactured by a process for producing a casing jelly,
Wherein the gelling agent is selected from the group consisting of agar, carrageenan, gellan gum, locust bean gum, guar gum, xanthan gum, tara gum, gelatin, carboxymethyl cellulose, alginic acid, pectin,
The gelling agent is contained in an amount of 0.5 to 2.75% by weight based on the total weight of the casing jelly,
Characterized in that it does not contain a binding agent.
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| WO2019107619A1 (en) * | 2017-11-30 | 2019-06-06 | 영어조합법인 제인 | Method for manufacturing jelly with dendropanax morbifera extract added thereto |
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| KR20210050691A (en) | 2019-10-29 | 2021-05-10 | 주식회사 우영이앤티 | Preparing method of mandarin water jelly and mandarin water jelly prepared thereby |
| KR20210053782A (en) * | 2019-11-04 | 2021-05-12 | 어업회사법인 월드푸드서비시즈 주식회사 | Method for preparing collagen solid with reduced odor |
| KR102253056B1 (en) * | 2020-05-18 | 2021-05-18 | 서주제과 주식회사 | Method for producing casing jelly with improved texture |
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