KR101751791B1 - composition for a hard jelly and method for manufacturing a hard jelly using it - Google Patents

Abstract

The present invention relates to a process for producing a starch-containing starch, which comprises, by weight, 100 parts by weight of maltitol syrup or polyglycitol syrup, or a mixture thereof, of sugar alcohols and arabic gum, a water content of 7 to 13%, comprising a predetermined amount of gelatin and glycerin, And a hardness of 7 to 11 kg when a pressure is applied to the hard jelly using a 2 mm probe. The present invention also relates to a method for producing hard jelly using the same.

Description

TECHNICAL FIELD The present invention relates to a composition for a hard jelly, and a hard jelly using the composition for hard jelly,

The present invention relates to a method for producing a starch-containing starch, which comprises, by weight, 100 parts by weight of maltitol syrup or polyglycitol syrup, or a mixture thereof, of sugar alcohols and arabic gum, a water content of 7 to 13%, comprising a predetermined amount of gelatin and glycerin, And a hardness of 7 to 11 kg when a pressure is applied to the hard jelly using a 2 mm probe. The present invention also relates to a method for producing hard jelly using the same.

Jelly is usually prepared by adding gelatin, pectin, carrageenan, konjac, and agar as a gelling agent to maintain shape and texture by using sugar and syrup as a main ingredient, adding an organic acid, a coloring matter and a flavoring agent to taste, It is possible to develop various products with various properties and structure according to the kind of gelling agent and moisture content.

Generally, in the case of jelly using gelatin as a main gelling agent, the moisture content is 25 to 15%, the gelatin jelly has a chewy texture and the pectin jelly has a crunchy texture In the case of carrageenan jelly and konjac jelly, there is a product with a high moisture content (50 ~ 80%) and a soft texture. All of these products are high in moisture content and are all chewy. As an example, Korean Patent No. 10-1367741 relates to a jelly composition containing Garcinia cambogia extract and a method for producing the same, which suggests a conventional jelly having a unique coriander and elasticity.

However, as interest in new health of consumers has increased recently, conventional jelly tends to be perceived as a strong product of negative images of diabetes, tooth decay and high calorie due to a large amount of sugar such as sugar, syrup, and the like.

Therefore, there is a need for a new concept of jelly that can satisfy the taste of consumers with low calorie.

1: Korea Patent No. 10-1367741

Therefore, the inventors of the present invention have been studying the development of a new concept of jelly which can satisfy the customer's preference while having a low calorie content, and it has been found that a low calorie sugar alcohol such as maltitol syrup or polyglycitol syrup, which is not a high calorie sugar such as sugar, It has been found that the use of gum arabic and a predetermined amount of gelatin and glycerin can provide a new concept of hard jelly having a tough and hard texture, thus completing the present invention.

It is therefore an object of the present invention to provide a hard jelly composition.

Another object of the present invention is to provide a hard jelly made from the hard jelly composition and having a moisture content of 7 to 13% and a hardness of 7 to 11 kg.

Another object of the present invention is to provide a method of manufacturing the hard jelly.

In order to solve the above problems, the present invention provides a pharmaceutical composition comprising 100 parts by weight of an essential raw material containing 50 to 80% by weight of maltitol syrup or polyglycitol syrup or a mixture thereof and 20 to 50% by weight of gum arabic, By weight, and 0.2 to 1.0 parts by weight of glycerin.

The present invention also provides a hard jelly having a hardness of 7 to 11 kg when a moisture content of the composition is 7 to 13% and a pressure is applied to a 2 mm probe using a hardness meter.

The present invention also relates to a pharmaceutical composition comprising (a) 100 parts by weight of an essential raw material comprising 50 to 80% by weight of sugar alcohols which are maltitol syrup or polyglycitol syrup or a mixture thereof, and 20 to 50% by weight of gum arabic, 5 to 10 parts by weight of the mixture and 0.2 to 1.0 part by weight of glycerin are mixed and concentrated; And

(b) a drying step of molding the reduced-pressure concentrate into a mold and drying the resulting mixture so as to have a water content of 7 to 13%.

The hard jelly according to the present invention replaces maltitol syrup and polyglycitol syrup alcohols in place of high calories such as sugar, syrup and the like, and gum arabic was applied to maintain texture.

It has an effect of preventing the recrystallization of such an Arabic black sugar. In addition, if sugar alcohol is used in the production of sugar-free jelly, excessive intake may cause diarrhea. In addition, it contains more than 80% of Arabian black dietary fiber, which can give health image.

In addition, such hard jelly can be provided as jelly for apples by adding an additive that can help remove bad breath such as mint flavor.

In addition, the hard jelly according to the present invention does not deteriorate the product quality due to deterioration in quality due to aging, and can be stored for a long time.

Fig. 1 is a photograph showing the thermal stability of sugar, maltitol syrup and fructose.
2 is a photograph comparing the thermal stability of starch syrup and polyglycitol syrup.

Hereinafter, the present invention will be described in more detail as an embodiment.

The present invention relates to a pharmaceutical composition comprising 100 parts by weight of an active ingredient comprising 50 to 80% by weight of sugar alcohols, which are maltitol syrup or polyglycitol syrup or a mixture thereof, and 20 to 50% by weight of gum arabic, 5 to 10 parts by weight of the mixture, and 0.2 to 1.0 part by weight of glycerin.

In the present invention, maltitol syrup or polyglycitol syrup or a mixture thereof is used as the sugar alcohols. Conventional jellies used polysaccharides such as sugar, glucose, fructose, lactose, sugar syrup, dextrin, and oligosaccharides, and they were usually about 3.0 to 4.0 kcal / g. Therefore, in the present invention, maltitol syrup or polyglycitol syrup, or a mixture thereof, is used because it has a low calorie content of 2.1 to 2.7 kcal / g and low sweetness. For reference, when the sweetness of sugar is 100, the sweetness of maltitol syrup is 70 ~ 80 and the sweetness of polyglycitol syrup is 30 ~ 40.

In addition, maltitol syrup and polyglycitol syrup have good thermal stability and can reduce the color change in the production of jelly.

Figure 1 compares the thermal stability of sugars, maltitol syrup, and fructose. It shows a comparison of the thermal stability of sugar, maltitol syrup (including 1% citric acid) and liquid fructose (A) before heating at 121 & , And (B), and it was confirmed that the maltitol syrup had no browning change before and after heating. Therefore, maltitol syrup is excellent in thermal stability.

Fig. 2 is a comparison of the thermal stability of starch syrup and polyglycitol syrup. The results are shown in Fig. 2. (A) and (B) before heating, and it was confirmed that the polyglycitol syrup had no browning change before and after heating. Therefore, polyglycitol syrup is excellent in thermal stability. 1 and 2, it can be seen that thermal stability is high even when citric acid is added to maltitol syrup or polyglycitol syrup.

In addition, the sugar alcohols are preferably used in an amount of 50 to 80% by weight, more preferably 55 to 70% by weight, based on the total weight of the main raw materials. When the sugar alcohol is less than 50% by weight, it is difficult to make various forms of the jelly because of the difficulty in forming (depot). When the sugar alcohol is more than 80% by weight, the general jelly texture which is not different from the general sugar- It is difficult to make jelly, and when overdosing, there is a possibility of inducing diarrhea or vomiting, which is characteristic of sugar alcohol.

Next, in order to impart texture to the jelly, the present invention uses gum arabic. Arabia gum (arabia gum) is a secreted secretion from the tree of the genus Acacia, also called Acacia Gum. It is also used as a raw material for health functional foods. The gum arabic (acacia gum) as a functional ingredient for health functional foods is prepared by mechanically souring the gum arabic gum wood (Acacia senegal WILLDENOW) And it should contain more than 80% of dietary fiber.

In the present invention, it is used as a main raw material, and it is used in an amount of 20 to 50% by weight, more preferably 30 to 40% by weight based on the total weight of the main raw material. In particular, it may be necessary to dissolve the bubbles because it may cause a lot of bubbles at the time of Arabic black dissolution, and it can be used when it is applied to jelly because it has a high dietary fiber content and serves to catch jelly tissue and give health image.

At this time, when the gum is less than 20% by weight, we can not achieve the desired hard and hard hard texture, and since the use of maltitol syrup or polyglycitol syrup is relatively used, excessive ingestion of the customer may cause heartburn, diarrhea and vomiting If it exceeds 50% by weight, it may cause a lot of bubbles in the case of the use of gum arabic, which may result in a lot of bubbles in the jelly product.

As mentioned above, in the present invention, a mixture obtained by mixing sugar alcohols and gum arabic is mainly used, and gelatin or pectin or a mixture thereof is used as a gelling agent.

The gelling agent is preferably used in an amount of 5 to 10 parts by weight based on 100 parts by weight of the main raw material. When the amount of the gelling agent is less than 5 parts by weight, the elasticity of the jelly is weakened. When the amount of the gelling agent is more than 10 parts by weight, product tends to be formed and molding of the product is difficult.

In the present invention, glycerin is used. Glycerin is used to prevent deterioration in quality due to drying and recrystallization of jelly, and it is preferable to use 0.2 to 1.0 part by weight based on 100 parts by weight of the main raw material. If the content of glycerin is less than 0.2 parts by weight, the quality of the jellies may deteriorate due to the drying time of the jellies. If the content of glycerin is more than 1.0 part by weight, the jellies may be absorbed, It is recommended to use it within the range.

In addition, the hard jelly composition of the present invention may further include at least one additive selected from the group consisting of concentrated juice, acidulant, pigment, and flavor.

The present invention also relates to a pharmaceutical composition comprising (a) 100 parts by weight of an essential raw material comprising 50 to 80% by weight of sugar alcohols which are maltitol syrup or polyglycitol syrup or a mixture thereof, and 20 to 50% by weight of gum arabic, 5 to 10 parts by weight of the mixture and 0.2 to 1.0 part by weight of glycerin are mixed and concentrated; And (b) a drying step of molding the reduced-pressure concentrate into a molding mold and drying the resulting mixture so as to have a water content of 7 to 13%.

The step (a) may be performed by mixing and concentrating the above-mentioned hard jelly composition. After the ingredients are mixed and concentrated under reduced pressure, a concentrate may be obtained, or a mixture of maltitol syrup or polyglycitol syrup or a mixture thereof Concentrates can be obtained by adding arabic gum and gelatin to a 95 to 97 brix concentrate obtained by concentrating the sugar alcohols under reduced pressure with a dissolving solution dissolved in water. In addition, at least one selected from the group consisting of concentrated juice, acidulant, coloring agent and flavoring agent can be further mixed.

The concentrate thus obtained has a brix of 65-80. When the concentrate is less than 65 brix, it has a disadvantage of having a long drying time in order to make the final jelly solid of 88 ~ 93 brix. When the concentrate is more than 80 brix, jelly molding (depot) is difficult and it is preferable to concentrate to the above range.

Next, in the step (b), the concentrate obtained in the step (a) is molded (depressed) using a starch forming mold and dried in a drier so as to have a moisture content of 7 to 13% You can acquire new concept hard jelly with jelly texture.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrating the present invention, and the scope of the present invention is not limited thereto.

Example  One: hard  Manufacture of jelly

Hard jellies were prepared using the compositions and contents shown in Table 1 below. Specifically, 65 g of maltitol syrup, 35 g of gum arabic and 6.5 g of gelatin were mixed and concentrated under reduced pressure. To this, 1.8 g of citric acid, 0.2 g of sodium citrate, 0.3 g of lemon flavor, 0.2 g of mint flavor and 0.4 g of glycerin were mixed And the sugar content was 77 brix. The thus prepared concentrate was molded into a starch forming mold, and then dried for 3 to 4 days under conditions of 42 to 47 degrees Celsius and relative humidity of 35% or less to prepare hard jelly having a moisture content of 9 to 11%.

Example  2 to 3: hard  Manufacture of jelly

Were prepared in the same manner as in Example 1, except that the compositions and components shown in Table 1 were used.

Comparative Example  1: Manufacture of conventional soft jelly

Using the composition and contents shown in the following Table 1, 47 g of sugar, 53 g of starch syrup, 11 g of D-sorbitol solution, 5.5 g of gelatin and 0.4 g of pectin were mixed and dissolved, and the mixture was compressed and mixed with 1.8 g of citric acid, 0.3 g of incense, and 0.2 g of mint flavor were mixed to obtain a sugar content of 77 brix. The thus prepared concentrate was molded into a starch forming mold and dried for 2 days under conditions of 25 to 30 ° C and relative humidity of 40% or less to produce soft jelly having a moisture content of 18 to 19%.

Comparative Example  2 to 4: hard  Manufacture of jelly

Were prepared in the same manner as in Example 1, except that the compositions and components shown in Table 1 were used.

Composition and content of jelly (unit: g) Composition (unit: g) Example Comparative Example One 2 3 One 2 3 4 Maltitol syrup 65 45 65 65 40 95 Polyglycitol syrup 62 20 Arabian sword 35 38 35 35 60 5 Sugar 47 corn syrup 53 sub Total 100 100 100 100 100 100 100 gelatin 6.5 6.5 6.5 5.5 6.5 6.5 6.5 Acidulant Citric acid 1.8 1.8 1.8 1.8 1.8 1.8 1.8 Sodium citrate 0.2 0.2 0.2 0.2 0.2 0.2 0.2 glycerin 0.4 0.4 0.4 0.4 - 0.4 0.4 Spices Lemon incense 0.3 0.3 0.3 0.3 0.3 0.3 0.3 Mint flavor 0.2 0.2 0.2 0.2 0.2 0.2 0.2

Experimental Example  1: Measurement of physical properties

The hardness of the jellies prepared in Examples 1 to 3 and Comparative Examples 1 to 4 was measured using a hardness tester (TA-XT PLUS, Stable Micro System, UK). The results are shown in Table 2 below . For reference, when pressure was applied to a jelly with a 2 mm probe using a hardness meter, the pressure at the point of passage through the jelly was measured.

 In addition, moisture (%) was used for judging chewiness, and the result was shown by the dry weight loss method.

Hardness and moisture content measurements division Example Comparative Example One 2 3 One 2 3 4 Hardness (kg) 9 8 9 One 9 8 9 Water content (%) 10 10 10 18 10 11 10

 As shown in Table 2, in Comparative Example 1, the hardness is low and the moisture content is high, indicating that the texture is easily chewable. In addition, although Comparative Example 2 did not contain glycerin, the hardness was high due to the high hardness. In Comparative Example 3, excessive use of gum arabic resulted in a large number of tails when the jelly syrup was impregnated in the jelly mold, In case of Comparative Example 4, the water content of the jelly was 10%, which was easily broken when the jelly was chewed due to excessive use of maltitol syrup.

On the other hand, in Examples 1 to 3 containing syrup and gum arabic according to the present invention, the hardness was higher than that of conventional jelly (Comparative Example 1), indicating that the jelly according to the present invention had a hard and firm It was confirmed that it would be possible to commercialize hard jelly with texture.

Experimental Example  2: Sensory evaluation

The texture (chewiness), taste and overall acceptability of the jellies of Examples 1 to 3 and Comparative Examples 1 to 4 were determined by the sensory evaluation. The sensory test was conducted on 50 sensory agents using a 9 point scaling method and the mean was rounded up to the first decimal place. The higher the score, the higher the preference score. At this time, the texture was evaluated according to whether it was chewy or not.

Sensory test result division Example Comparative Example One 2 3 One 2 3 4 flavor 7.4 7.3 7.3 6.3 7.0 6.5 6.8 Texture 7.7 7.5 7.6 3.9 7.4 5.5 5.4 Overall likelihood 7.4 7.2 7.3 7.0 7.1 4.5 5.0

As shown in Table 3, in Examples 1 to 3, the hard jelly melted without chewing showed a sensory score of 7.5 or more in texture.

On the other hand, in the case of Comparative Example 1, overall acceptability was not lowered to the consumer, but it was found that the jelly is significantly different from the jelly of the present invention.

In the case of Comparative Example 2, the taste, texture, and overall acceptability did not show much difference from Examples 1 to 3, but the glycerin was not contained in the distribution process and the surface was not easily chewed and the surface was likely to be broken easily. In the case of Comparative Example 3, bubbles were generated a lot and the molding was bad, so that commercialization was not performed well, and overall acceptability was the lowest. In addition, in the case of Comparative Example 4, a small amount of gum arabic was easily broken when chewed, resulting in a decrease in overall acceptability.

Thus, it can be confirmed that the hard jelly according to the present invention can be provided as a new concept of jelly which is preferable to consumers.

Claims (7)

delete delete 5 to 10 parts by weight of gelatin or pectin as a gelling agent or a mixture thereof is added to 100 parts by weight of an essential raw material containing 50 to 80% by weight of maltitol syrup or polyglycitol syrup or a mixture thereof and 20 to 50% , And 0.2 to 1.0 part by weight of glycerin, and having a moisture content of 7 to 13% and a hardness of 7 to 11 kg when pressed with a 2 mm probe using a hardness meter.
(a) maltitol syrup or polyglycitol syrup or a mixture thereof with a concentration of 95-97 brix of syrup 50 to 80% by weight of sugar alcohols and 20 to 50% by weight of gum arabic are mixed with 5 to 10 parts by weight of gelatin or pectin or a mixture thereof and 0.2 to 1.0 part by weight of glycerin, step; And
(b) a drying step of molding a reduced pressure concentrate having a viscosity of 65 to 80 brix in a mold and drying the resulting mixture so that the moisture content is 7 to 13%;
≪ / RTI >
[6] The method of claim 4, wherein the step (a) further comprises at least one additive selected from the group consisting of concentrated juice, acidulant, dye, and flavoring agent.
delete delete

Images