KR102025839B1 - A jelly composition having a texture similar to rice cakes and a manufacturing method thereof - Google Patents

Abstract

The present invention relates to a jelly composition having a grain-like texture and a method for producing the same, including a grain processed product.

Description

Jelly composition of rice cake-like texture and a method for preparing the same {A JELLY COMPOSITION HAVING A TEXTURE SIMILAR TO RICE CAKES AND A MANUFACTURING METHOD THEREOF}

The present invention relates to a jelly composition having a grain-like texture and a method for producing the same, including a grain processed product.

Jelly usually contains sugars such as sugar and starch syrup, gelatin, pectin, carrageenan, konjac, and gelling agents such as agar, organic acids, pigments, and flavorings for flavoring. These mixtures are poured into engraved starch trays or molds and solidified to obtain jelly.

Jelly is different depending on the type and the moisture content of the gelling agent bar, it is possible to develop a variety of products. In general, in the case of jelly using gelatin as the main gelling agent, the water content is relatively elastic with 15-25%. Gelatin jelly has a chewy and chewy texture, pectin jelly has a crispy texture in the presence of acid, and carrageenan jelly and konjac jelly have a high water content (50-80%) and have a soft texture. All of these products are high in moisture and are all chewed.

Republic of Korea Patent Publication No. 10-1367741 relates to a jelly composition containing a garcinia cambogia extract and a method for preparing the same, which presents a conventional jelly having a chewy unique elasticity and elasticity.

Korean Unexamined Patent Publication No. 10-2012-0129702 discloses a method for producing a double jelly, and Korean Unexamined Patent Publication No. 10-2000-0073028 discloses a method for preparing a jelly containing konjac jelly and seaweed dietary fiber as main ingredients. It is.

However, as consumers' demand for a new texture and interest in health have recently increased, there is a need for development of a new texture of jelly that is different from conventional jelly.

Republic of Korea Patent Publication No. 10-1367741 Republic of Korea Patent Publication No. 10-2012-0129702 Republic of Korea Patent Publication No. 10-2000-0073028

The present invention provides a jelly composition and a method for preparing the same, unlike the existing jelly, the texture feels cohesive like a rice cake, and the obtained texture can be maintained without a phenomenon that the outer surface is uneven or dried over time. It is done.

The object of the present invention is not limited to the above-mentioned object. The object of the present invention will become more apparent from the following description, and will be realized by the means described in the claims and combinations thereof.

The jelly composition of the rice cake-like texture according to the present invention includes a grain processed product selected from the group consisting of sugars, gelling agents and rice flour, glutinous rice flour, waxy barley flour, waxy corn flour and combinations thereof.

The jelly composition may include 80% to 95% by weight of sugar, 1% to 20% by weight of a gelling agent and 0.1% to 4% by weight of processed grains.

The jelly composition may further include a starch selected from the group consisting of corn starch, waxy corn starch, tapioca starch, potato starch, sweet potato starch, dextrin, alpha starch and combinations thereof.

The jelly composition may be a weight ratio of the grain processed product and starch 1: 0.1 ~ 1: 5.

Method for preparing a jelly composition of the rice cake-like texture according to the present invention comprises the steps of mixing a grain processed product selected from the group consisting of sugars, gelling agent and rice flour, glutinous rice flour, waxy barley flour, waxy corn flour and combinations thereof and a mixture thereof Molding to prepare the jelly composition.

The preparation method of the jelly composition may be a mixture of 80% to 95% by weight of sugar, 1% to 20% by weight of the gelling agent and 0.1% to 4% by weight of the grain processed product.

The method of preparing the jelly composition may further include mixing starch selected from the group consisting of corn starch, waxy corn starch, tapioca starch, potato starch, sweet potato starch, dextrin, alpha starch and combinations thereof.

The method of manufacturing the jelly composition may be to mix so that the weight ratio of the processed grains and starch is 1: 0.1 ~ 1: 5.

Since the jelly composition according to the present invention includes a grain processed product, unlike the existing jelly, the texture of the rice cake is felt to be cohesive like a rice cake, and the surface of the jelly does not have a crumbness or dryness over time.

In addition, the jelly composition according to the present invention has a suitable blending ratio of the grain processed product, the gelling agent and the sugar, so that there is no degradation of quality that may occur when the grain processed product is added, such as mold generation.

In addition, the jelly composition according to the present invention provides a texture that is differentiated from the existing jelly, and provides nutrition of the processed grains, not only contribute to the improvement of health of the consumer, and can be enjoyed by everyone at any time.

The effects of the present invention are not limited to the effects mentioned above. It is to be understood that the effects of the present invention include all the effects deduced from the description below.

Figure 1 shows a method of manufacturing a jelly composition of the rice cake-like texture according to the present invention.

Objects, other objects, features and advantages of the present invention will be readily understood through the following preferred embodiments associated with the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure may be made thorough and complete, and to fully convey the spirit of the invention to those skilled in the art.

In describing the drawings, similar reference numerals are used for similar elements. In the accompanying drawings, the dimensions of the structures are shown in an enlarged scale than actual for clarity of the invention. Terms such as first and second may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be referred to as the second component, and similarly, the second component may also be referred to as the first component. Singular expressions include plural expressions unless the context clearly indicates otherwise.

In this specification, terms such as "comprise" or "have" are intended to indicate that there is a feature, number, step, action, component, part, or combination thereof described on the specification, and one or more other features. It is to be understood that the present invention does not exclude the possibility of the presence or the addition of numbers, steps, operations, components, parts, or combinations thereof. In addition, when a part such as a layer, film, region, plate, etc. is said to be "on" another part, this includes not only when the other part is "just above", but also when there is another part in the middle. Conversely, when a part of a layer, film, region, plate, etc. is said to be "below" another part, it includes not only the other part "below" but also another part in the middle.

Unless otherwise stated, all numbers, values, and / or expressions expressing the amounts of components, reaction conditions, polymer compositions, and combinations used herein, occur such that these numbers occur essentially to obtain such values, among others. Because they are approximations that reflect various uncertainties in the measurement, it should be understood that in all cases they are modified by the term "about." In addition, where numerical ranges are disclosed herein, these ranges are continuous and include all values from the minimum to the maximum including the maximum, unless otherwise indicated. Furthermore, where such ranges refer to integers, all integers are included, including the minimum to the maximum including the maximum unless otherwise indicated.

In the present specification, when a range is described for a variable, it will be understood that the variable includes all values within the described range including the listed endpoints of the range. For example, the range "5 to 10" includes any subrange such as 6 to 10, 7 to 10, 6 to 9, 7 to 9, as well as values of 5, 6, 7, 8, 9, and 10. And any value between integers that are within the scope of the described range, such as 5.5, 6.5, 7.5, 5.5-8.5, 6.5-9, and the like. Also for example, the range of “10% to 30%” ranges from 10% to 15%, 12% to 10%, 11%, 12%, 13%, etc. as well as all integers including up to 30%. It will be understood to include any subranges such as 18%, 20% to 30%, etc., and to include any value between valid integers within the range of the stated range, such as 10.5%, 15.5%, 25.5% and the like.

Jelly composition of the rice cake-like texture according to an embodiment of the present invention is to include sugars, gelling agent and processed cereals.

The sugar is the main raw material of the jelly composition, the type is not particularly limited, but may be selected from the group consisting of sugar, starch syrup, fructose, D-sorbitol (D-sorbitol) and combinations thereof.

The sugar content may be 80% by weight to 95% by weight. However, this can be changed to an appropriate level according to the specific type of jelly, the type of gelling agent, manufacturing conditions, etc., but is not particularly limited thereto.

The gelling agent is a composition for maintaining the shape and texture of the jelly composition, but the kind thereof is not particularly limited, but may be selected from the group consisting of gelatin, pectin, agar and combinations thereof.

The content of the gelling agent may be 20% by weight or less, in detail, 1% to 20% by weight. However, this can be changed to an appropriate level according to the specific type of jelly, the content of sugars, manufacturing conditions, etc., but is not particularly limited thereto.

The grain processed product is a composition for imparting a texture similar to rice cake to the jelly composition. In the present specification, the 'grain processed product' is manufactured and processed by adding grains such as rice, wheat, and corn as main raw materials or by adding food additives. I mean. The grain processed products are used a lot of confectionery, bread, rice cake, but never used in candy, such as jelly.

Specifically, the grain processed product may be selected from the group consisting of rice flour, glutinous rice flour, waxy barley flour, waxy corn flour and combinations thereof.

In addition, the content of the grain processed product may be 0.1% to 4% by weight, in detail 0.5% to 1% by weight. If less than 0.1% by weight, the effect of the addition of the grain processed products is insignificant, if it exceeds 4% by weight there is a problem that the quality is degraded due to the protein carbonization reaction in the grain process in the concentration process.

Jelly composition of the rice cake-like texture according to another embodiment of the present invention is to include sugars, gelling agents, grain products and starch.

The sugars, gelling agents and grain processed products were described above.

The starch is a composition for imparting a texture similar to rice cake to the jelly composition, and to implement a suitable viscosity suitable for molding, in the present specification, 'starch' is corn starch, waxy corn starch, tapioca starch, potato starch, sweet potato starch. It is meant to include starch products such as dextrin and alpha starch as well as the same starch. Specifically, the starch may be selected from the group consisting of corn starch, waxy corn starch, tapioca starch, potato starch, sweet potato starch, dextrin, alpha starch, and combinations thereof.

In another embodiment of the present invention, the weight ratio of the grain processed product and the starch may be 1: 0.1 to 1: 5. If the weight of the starch is less than 0.1 compared to the weight of the grain processed product, the difference in cohesiveness and elasticity is insignificant, and if it exceeds 5, aging may occur severely over time.

The jelly composition may further include additives that may be conventionally included in the jelly composition such as fruit juice, flavoring, coloring matter, acidulant, etc. in addition to the above components.

Figure 1 shows a method of manufacturing a jelly composition of the rice cake-like texture according to the present invention. Referring to this, the manufacturing method is a step (S1) of mixing sugars, gelling agent and grain processed products, mixing the mixture and additives (S2), forming the resultant (S3) and drying (S4) ).

Mixing the sugars, the gelling agent and the processed cereal product (S1) is to mix 80% to 95% by weight of the sugar, 1% to 20% by weight of the gelling agent, 0.1% to 4% by weight of the grain processed product Can be. In addition, the starch may be further mixed so that the weight ratio of the grain processed product and the starch is 1: 0.1 to 1: 5.

Specifically, the mixing may be to disperse the sugars by heating and dissolving the same, adding a gelling agent, a grain processed product, and a starch to the mixture and stirring it.

In order to prepare a jelly composition from the mixture, it is necessary to appropriately adjust the viscosity, pH and temperature of the mixture.

The pH and temperature of the mixture are related to the strength of the jelly. The pH and temperature are not particularly limited, but the pH may be 2 to 9 and the temperature may be 80 ° C to 120 ° C.

If the pH is too high, there is a problem that the viscosity is released, if too low, there is a problem that can not control the gelation rate. In addition, if the temperature is too high, the strength of the jelly composition is weak, if too low, there is a problem that the deposition molding capacity during the production process is lowered.

The viscosity of the mixture is related to the jelly's ability to form, strength, and speed of preparation. In order to adjust the viscosity of the mixture, the mixture may be concentrated at high temperature or reduced pressure as necessary.

It may also be desirable to have the water content of 20% to 25% by weight of the mixture to be suitable for molding into a jelly composition. The moisture content can be adjusted by dissolving or concentrating the mixture.

Mixing the mixture and the additive (S2) is a step of mixing the additives that can be conventionally included in the jelly composition such as fruit juice, flavoring, coloring, acidulant, etc. in the mixture adjusted appropriately the viscosity, pH and temperature as described above.

The molding step (S3) can be performed by any method as long as it can realize the appearance of the desired jelly composition. For example, the mixture of the previous step may be poured into a negative starch tray or mold to be molded.

The drying step (S4) is a step of obtaining a jelly composition by drying the molding of the previous step. Although not limited thereto, the drying may be performed under conditions such as a temperature of 15 ° C. to 40 ° C., a humidity of 55% RH or less, a time of 12 hours to 60 hours, and the drying so that the water content of the molding is 15% to 20% by weight. It may be good to do it.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the following Examples are merely illustrative of the present invention, and the present invention is not limited thereto.

Example 1

The jelly composition was prepared in the following compositions and contents. In particular, glutinous rice flour was used as a grain processed product.

In more detail, the manufacturing method of Example 1-1 is as follows. 44.75 g of prepared sugar, 44.75 g of starch syrup, 5 g of D-sorbitol solution, and 0.5 g of glutinous rice powder are placed in a dissolution tank, and a small amount of water is added for smooth mixing. In this step, 5 g of gelatin is added and mixed to prepare a jelly composition. The composition thus prepared was poured into starch mold and dried to prepare jelly of various shapes.

Sensory evaluation, time-dependent change evaluation, and TPA (Texture profile analysis) evaluation of the jelly compositions according to Examples 1-1 to 1-4 were performed. The evaluation method is as follows.

-Sensory evaluation: Tooth adhesion and chewing were evaluated with overall taste. This is expressed as a five-point scale (more than 4.0: good, 3.9 to 3.0: moderate, less than 2.9: bad).

TPA: texture measurements were analyzed by texture expert software using a Texture Analyzer (TA.XT plus, Stable Micro Systems Ltd., UK). After 10 times of repeated measurements using texture profile analysis (TPA) and 2nd bite compression test, the hardness, cohesivenss, and springiness were measured from the force distance curve. A cylindrical probe with a diameter of 75 mm was used under conditions of mm / s, post-test speed 5.0 mm / s and strain mode 75%.

Raw material name Comparative example Example 1-1 Example 1-2 Example 1-3 sugars Sugar 45.0 44.5 44.0 43.0 corn syrup 45.0 44.5 44.0 43.0 D-sorbitol solution 5 5 5 5 Gelling agent gelatin 5 5 5 5 Grain processed products Glutinous rice flour 0 One 2 4 Sensory evaluation 4.0 4.5 3.8 3.5 TPA Hardness (g) 32,122 15,500 16,000 20,136 Cohesiveness 0.55 0.83 0.85 0.9 Springiness 0.86 0.35 0.41 0.44

Referring to the results of Examples 1-1 to 1-3 and Comparative Example (0% by weight of glutinous rice flour), it can be seen that both show a different texture. Specifically, it is as follows.

Hardness is the force required to reach the desired deformation and is a physical property that indicates the rigidity and softness of a material. The results of Table 1 shows that the hardness of the comparative example shows the highest value, and in the case of the example, it is confirmed that the hardness is relatively low even if it contains the same content of gelatin and adds grain processed products.

Cohesiveness is a force that tries to maintain the shape of an object as it is, and that is necessary for the internal bonds that make up the form of food. For example, the cohesiveness of glutinous rice cakes is greater than that of bread that is easily separated. Through the results of Table 1, Examples 1-1 to 1-3 according to the present invention shows a higher cohesion than the comparative example, it can be confirmed that the cohesiveness of Example 1-3 is the highest.

Elasticity (Springiness) is a property that the modified sample is to return to its original state after the force is removed, it can be confirmed that the jelly of the comparative example has the highest elasticity.

Taken together, the comparative example of a conventional jelly composition containing no grains shows a relatively high hardness and high elasticity, and the examples prepared with grains show low hardness and high cohesion, and the general jelly texture is chewy and chewed. When flakes can be seen that the jelly composition according to the invention provides a soft but not easily separated texture.

Example 2

The jelly composition was prepared in the following compositions and contents. In particular, glutinous rice flour was used as a grain processed product and waxy corn starch was used as a starch.

The sensory evaluation, the change over time, and the texture profile analysis (TPA) of the jelly compositions according to Examples 2-1 to 2-5 were performed.

Raw material name Example
2-1 Example
2-2 Example
2-3 Example
2-4 Example
2-5 sugars Sugar 44.25 44.0 43.5 43.0 42.0 corn syrup 44.25 44.0 43.5 43.0 42.0 D-sorbitol solution 5 5 5 5 5 Gelling agent gelatin 5 5 5 5 5 Grain processed products Glutinous rice flour 1.0 1.0 1.0 1.0 1.0 Starch Waxy corn
Starch 0.5 1.0 2.0 3.0 5.0 Sensory evaluation 4.0 4.5 3.5 2.3 2.0 TPA Hardness (g)) 15,350 16,100 17,032 19,500 20,460 Cohesiveness 0.82 0.84 0.85 0.86 0.90 Springiness 0.41 0.45 0.75 0.81 0.89

Hardness (Hardness) can be seen through the results of Table 2 that the value increases as the content of starch increases. The hardness is around 20,000, which is lower than that of ordinary jelly.

Cohesiveness increases slightly as the content of starch increases, but shows a high numerical value overall.

Elasticity (Springiness) through the results of Table 2 shows that the value increases as the content of starch increases. Starch acts as a factor affecting the elasticity of the jelly rather than cohesiveness, but when the content of starch is higher than cereals: starch = 1: 2 or higher, it shows a high elasticity of 0.8 or more. It can be seen that the change.

Change over time

8 weeks of accelerated experiments were carried out on the jelly composition according to Example 1-1 to confirm the possibility of corruption by the microorganisms.

Accelerated experiments measure the increased rate of change by increasing the storage temperature in a short period of time using the effect of temperature on the chemical, biochemical, physical reactions and decay rates of the material. Water activity refers to the ratio of the water vapor pressure of pure water to the water vapor pressure of food at the same temperature and is used to express food stability related to the growth potential and deterioration of microorganisms. Most microorganisms cannot grow at water activity below 0.6 and can grow above 0.9.

Test Method: 35 ℃, Relative Humidity 75%

division 1 week 2 weeks 3 weeks 4 Weeks 5 Weeks 6 Weeks Week 7 8 Weeks General bacteria below 10 below 10 below 10 below 10 below 10 below 10 below 10 below 10 Water activity 0.3 0.3 0.33 0.35 0.4 0.49 0.5 0.54

As a result of Table 3, it was confirmed that the microorganisms were impossible to grow with water activity of 0.6 or less.

Although the embodiments of the present invention have been described above with reference to the accompanying drawings, those skilled in the art to which the present invention pertains may implement the present invention in other specific forms without changing the technical idea or essential features thereof. You will understand that. Therefore, it should be understood that the embodiments described above are exemplary in all respects and not restrictive.

Claims (8)

sugars;
Gelling agents;
Grain products selected from the group consisting of rice flour, glutinous rice flour, waxy barley flour, waxy corn flour and combinations thereof; And
And starch selected from the group consisting of corn starch, waxy corn starch, tapioca starch, potato starch, sweet potato starch, dextrin, alpha starch and combinations thereof.
80 wt% to 95 wt% of saccharides, 1 wt% to 10 wt% of a gelling agent, and 0.5 wt% to 4 wt% of processed grains, based on the total weight of the jelly composition,
The weight ratio of the processed grains and starch is characterized in that 1: 0.4 ~ 1: 2, jelly composition of the rice cake-like texture.
delete delete delete (a) sugars; Gelling agents; Grain products selected from the group consisting of rice flour, glutinous rice flour, waxy barley flour, waxy corn flour and combinations thereof; And starch selected from the group consisting of corn starch, waxy corn starch, tapioca starch, potato starch, sweet potato starch, dextrin, alpha starch and combinations thereof; And
(b) molding the mixture to produce a jelly composition,
80 wt% to 95 wt% of saccharides, 1 wt% to 10 wt% of a gelling agent, and 0.5 wt% to 4 wt% of processed grains, based on the total weight of the jelly composition,
The weight ratio of the processed grains and starch is 1: 0.4 ~ 1: 2, characterized in that the manufacturing method of the jelly composition of the rice cake-like texture.

delete delete delete

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