KR102253056B1 - Method for producing casing jelly with improved texture - Google Patents

Abstract

The present application relates to a method for making a casing jelly with an improved texture, and provides a method for making a gelled product for the production of the casing jelly, a method for making a casing jelly using the gelled product, and the casing jelly prepared by the method. One aspect provides the method for making the gelled product for the production of the casing jelly, which includes the steps of degassing a mixed aqueous solution containing a gelling agent, saccharides, and purified water in a first mixer; transferring the first mixed aqueous solution degassed by applying air pressure to the first mixer to the second mixer; and adding saccharides to the first mixed aqueous solution transferred to the second mixer.

Description

Method for producing casing jelly with improved texture {Method for producing casing jelly with improved texture}

The present application relates to a method of manufacturing a casing jelly having an improved texture.

Jelly is a representative favorite food in the domestic confectionery market, and its market is also growing rapidly. Among them, the size of the domestic fruit juice jelly market is increasing every year to about 55 billion won in 2015, about 60 billion won in 2016, and about 70 billion won in 2017, as consumers' interest in desserts is increasing. According to this increase, consumers looking for nectar jelly are also moving from the existing infants or children to adults in their 20s and 30s. Due to such changes in the market and consumer base, various attempts have been made to improve the quality of jelly (Korean Patent No. 10-1726435).

Jelly is a food that has a soft yet chewy texture, and is prepared by appropriately blending sugars, gelling agents, acids, concentrates, and flavorings. In particular, fruit juice jelly is a jelly to which fruit extract or juice obtained through compression is added, and has the flavor and aroma of the raw fruit along with the unique juicy of the jelly. In addition, in order to impart a popping texture or a firm texture in the mouth, jelly is manufactured by applying a casing process, and collagen is thin and transparent and has no rejection, so the collagen casing process is used to make jelly. It is being used for.

Collagen casing was developed as a casing for meat products in Germany, and is one of the most widely used casings in recent years. The collagen casing is used to manufacture smoked and heated sausages such as raw sausage, Vienna sausage, and Frankfurt sausage, and is made by using a protein called collagen that constitutes cow leather. It is the most similar to a pig jang or yangjang shell (casing), and has the advantage of being eaten as it is, and is known to be mainly used in the manufacture of smoked and heated sausages due to its high gas permeability. However, due to the characteristics of the finally produced product, unlike the casing process for meat products, the casing process for manufacturing jelly requires more careful attention. As an example, bubbles formed inside the casing jelly weaken the membrane of the casing in the subsequent steaming and sterilization process, which may cause a problem that the casing may burst, and reduce the aesthetics and texture of the jelly, thereby improving consumer preference. It can be a factor to reduce. The formation of these bubbles originates mostly during the process, and a technique for solving these problems is required.

Under this technical background, the present inventors made diligent efforts to solve the existing problems. As a result of adding a process of pre-treating the gelled product prior to the casing process, air bubbles formed inside the casing jelly were significantly reduced, and the quality of the jelly. It was confirmed that it can be improved, and the present invention was completed based on this.

One aspect is to provide a method for preparing a gelatinous product for manufacturing a casing jelly having an improved texture.

Another aspect is to provide a method of manufacturing a casing jelly having an improved texture.

Another aspect is to provide a casing jelly prepared by the above method.

Other objects and advantages of the present application will become more apparent by the following detailed description in conjunction with the appended claims and drawings. Details not described in the present specification are omitted because they can be sufficiently recognized and inferred by those skilled in the technical field of the present application or in a similar technical field.

Each description and embodiment disclosed in the present application can be applied to each other description and embodiment. That is, all combinations of various elements disclosed in the present application belong to the scope of the present application. In addition, it cannot be considered that the scope of the present application is limited by the specific description described below.

One aspect is a step of degassing (Degassing) a mixed aqueous solution containing a gelling agent, sugar, and purified water in a first mixer;

Applying air pressure to the first mixer to transfer the degassed first mixed aqueous solution to a second mixer; And

It provides a method for producing a gelatinous product for the production of casing jelly comprising the step of adding a sugar to the first mixed aqueous solution transferred to the second mixer.

As used herein, the term "casing jelly" is a jelly prepared by a series of processes of filling a thin film casing with a raw material in which sugars, gelling agents, acids, concentrates, and flavorings are suitably blended. For example, the casing jelly may be a fruit juice casing jelly containing a fruit juice component, and the fruit juice casing jelly has a texture such as chewing the peel or flesh, unlike conventional jelly having a chewy texture. It should be able to convey the flavor of the raw fruit while providing it. Therefore, the texture of these jelly can be a major criterion for evaluating quality, and thus can have a great influence on the purchasing power of consumers.

On the other hand, casing is a technology developed for the processing of meat products, and has recently been widely used to manufacture food products such as jelly. However, air bubbles generated during the casing process have an effect on the yield during the process, the texture of the jelly, and storage stability.

As used herein, the term "gelled material" is a substance that undergoes gelation after the casing process mentioned above, and exists in a liquid state, that is, a sol before the casing process, and after being filled into the casing, an appropriate temperature, for example, It may mean a material having a composition in which gelation proceeds under conditions of 70 to 90°C. To this end, the gelled product may include a gelling agent, sugars, and purified water as main components, and other ingredients used in the food field may be added to the extent that the properties of the gelled product are not impaired.

1 is a diagram schematically showing a method of manufacturing a gelatinous product for manufacturing a casing jelly according to an embodiment. Referring to FIG. 1, the method includes the step of degassing the mixed aqueous solution in the first mixer (110), the step of transferring the first mixed aqueous solution to the second mixer by applying air pressure (120), and the transferred first mixed aqueous solution. The step 130 of adding sugar may be included.

The step of degassing the mixed aqueous solution in the first mixer (110) is to degas a mixed aqueous solution including a gelling agent, sugars, and purified water in the first mixer, and mixing or stirring the gelling agent, sugars, and purified water It plays the role of removing air bubbles generated in the process.

The gelling agent is a component for maintaining the shape and texture of the jelly, such as agar, carrageenan, gellan gum, locust bean gum, guar gum, xanthan gum, tara gum, gelatin, carboxymethylcellulose, pectin, pectin, silium seed gum, alginic acid, or It may be selected from a mixture thereof, for example, the gelling agent may be pectin, locust bean gum, xanthan gum, gellan gum, carrageenan, or a combination thereof, but is not limited thereto. In addition, the content of the gelling agent is 20% by weight or less, for example, 1 to 20% by weight, 1 to 15% by weight, 1 to 10% by weight, or 1 to 5% by weight, based on the total weight of the gelled product, It may be 5 to 20% by weight, 5 to 15% by weight, 5 to 10% by weight, 10 to 15% by weight, 10 to 20% by weight, and the content is the kind of gelling agent, ?韜昰? It can be appropriately changed according to the content, manufacturing conditions, etc.

The saccharide is a component for enhancing the taste of jelly, and specifically, is a component for enhancing sweetness. As the saccharide, for example, sugar alcohols, starch saccharides, monosaccharides, disaccharides, oligosaccharides, or a combination thereof may be used. Specifically, the sugar alcohol may be sorbitol, xylitol, erythritol, maltitol, isomalt, and the like, and the starch sugar may be starch syrup. In addition, the monosaccharide may be glucose, fructose, galactose, and the like, and the disaccharide may include sucrose, lactose, maltose, trehalose, isomaltulose, cellobiose, and the like, and the oligosaccharides include isomaltoligosaccharide, xylo. There are oligosaccharides and fructooligosaccharides. As the saccharide, a combination of sucrose and sugar alcohol may be used, but is not limited thereto. The content of the saccharide is 40 to 75% by weight, for example, 40 to 45% by weight, 40 to 50% by weight, 40 to 55% by weight, 40 to 60% by weight, 40 to 65% by weight, based on the total weight of the gelling agent. %, 40 to 70% by weight, 50 to 55% by weight, 50 to 60% by weight, 50 to 65% by weight, 50 to 70% by weight, 60 to 65% by weight, or 60 to 75% by weight, but limited thereto It is not.

In one embodiment, the degassing step is performed by a vacuum pump, and may serve to adjust the air pressure in the first mixer to -0.01 to -0.1 Mpa. Outside the above range, if the vacuum pressure in the first mixer is low, there is a concern that the removal of air bubbles in the gelled product may not be performed smoothly. On the contrary, if the vacuum pressure in the first mixer is too high, the components in the gelled product are homogeneous. There is a fear that it may not be mixed. For example, the vacuum pressure in the first mixer may be -0.01 to -0.09Mpa, -0.01 to -0.08Mpa, -0.01 to -0.06Mpa, -0.01 to -0.04Mpa, or -0.01 to -0.02Mpa. , But is not limited thereto.

The step of transferring the first mixed aqueous solution to the second mixer by applying the air pressure 120 is to transfer the degassed first mixed aqueous solution to the second mixer by applying air pressure to the first mixer, wherein the first mixed aqueous solution is transferred. It plays a role of minimizing air bubbles generated in the process.

In one embodiment, the step of applying air pressure to the first mixer may be, for example, applying compressed air to the first mixer to transfer the degassed first mixed aqueous solution to the second mixer, and the step is a compressed air generator Although it may be performed by, a conventional technique in the art capable of achieving a similar level of effect may be applied without limitation.

In one embodiment, the transferring step may be to apply an air pressure ^{of 4.0 to 10 kg/m 3 to the first mixer.} Outside the above range, if the air pressure is too low, there is a risk that smooth transfer may not be performed, and on the contrary, if the air pressure is too high, additional bubbles may occur during the transfer process, and as above, the components in the gelled product become heterogeneous. Can be distributed. For example, the air pressure is 4.0 to 10kg/m ³ , 4.0 to 9.0kg/m ³ , 4.0 to 8.0 kg/m ³ , 4.0 to 7.0kg / m ^3, 4.0 to 6.0kg / m ^3, 4.0 to 5.0kg / m ^3, 5.0 to 10kg / m ^3, 5.0 to 9.0kg / m ^3, 5.0 to 8.0kg / m ^3, 5.0 to 7.0 kg/m ³ , or 5.0 to 6.0 kg/m ³ , but is not limited thereto.

The step 130 of adding saccharides to the transferred first mixed aqueous solution is adding saccharides to the first mixed aqueous solution transferred to the second mixer, which contributes to maintaining the shape and texture of the jelly produced in a later process. Play a role.

In one embodiment, the step of adding the saccharide may be performed simultaneously or sequentially with the step of heating the first mixed aqueous solution, for example, adding a saccharide to the first mixed aqueous solution and the first mixed aqueous solution The heating step may be performed at the same time, and the saccharide may mean the same as described above.

In one embodiment, the step of adding the saccharide may be to adjust the sugar content of the first aqueous solution to 55 to 65 brix, for example, 55 to 63 brix, 55 to 61 brix, 55 to 59 brix, 55 to 57 brix, 57 to 65 brix, 57 to 63 brix, 57 to 61 brix, or 57 to 59 brix, but is not limited thereto.

According to an embodiment, the method may be performed by the first mixer shown in FIG. 2. Specifically, a raw material in which a gelling agent and a sugar are mixed is added through a raw material input port, and purified water is added through a water supply pipe, and then they may be mixed using a stirrer. Thereafter, through a vacuum pump and a vacuum pipe separately connected to the first mixer, vacuum pressure is applied to the first mixer to perform degassing of the first mixed aqueous solution, and then, through a compressed air supply pipe separately connected to the first mixer, By applying air pressure to the first mixer, the degassed first mixed aqueous solution may be transferred to the second mixer.

The method of preparing a gelatinous product according to an embodiment not only has an appropriate level of sugar content that can be applied as a component of casing jelly, specifically, fruit juice casing jelly, but also reduces production yield, and is negative for elastic texture and storage stability. Since the formation of air bubbles acting as a urea is minimized, it can be used as a major component of casing jelly having an improved texture.

One aspect is the step of heating and concentrating the gel product prepared by the above-described method;

Adding an additive including fruit juice to the concentrated gelled product; And

It provides a method for producing a casing jelly comprising the step of filling the casing with the concentrated gelatinous product.

In addition, another aspect provides a casing jelly prepared by the above method.

3 is a diagram schematically showing a method of manufacturing a casing jelly according to an embodiment. Referring to FIG. 3, the method includes the step of concentrating the prepared gelled product 210, adding an additive to the concentrated gelled product 220, and the step 230 of filling the concentrated gelled product in the casing. Can include.

Among the terms or elements mentioned in the description of the method for producing the gelled product for producing the casing jelly, the same as those already mentioned are as described above.

The step 210 of concentrating the gelled product is concentrating by heating the gelled product, and serves to impart physical properties necessary for gelation.

In one embodiment, the step of adding the saccharide may be to adjust the sugar content of the first aqueous solution to 60 to 90 brix, for example, 65 to 90 brix, 65 to 85 brix, 65 to 80 brix, 65 to 75 brix, 65 to 70 brix, 70 to 90 brix, 70 to 85 brix, 70 to 80 brix, 70 to 75 brix, 75 to 90 brix, 75 to 85 brix, or 75 to 80 brix, but limited thereto It is not.

The heat-concentrating step may be performed several times until the sugar content of the gelled product reaches a desired level, if necessary, for example, 2 to 5 times, 2 to 4 times, or 2 to 3 times. This can be done over a period of time, but this can also be changed by the enemy.

In the step 220 of adding an additive to the gelled product prepared above, an additive including fruit juice is added to the gelled product, giving the flavor of fruit or fruit juice, and helping to form a gel.

The additives may include fruit juice, sugars, binders, sweeteners, flavoring agents, acidulants, or a combination thereof, as well as additives or ingredients used in the food field to the extent that the properties of the gelled product are not impaired. I can. The supplementary ingredients include, but are not limited to, dairy products, salt, vegetable oils, and the like. In addition, the fruit juice may be grape juice, peach juice, strawberry juice, cherry juice, apple juice, plum juice, or a combination thereof, but is not limited thereto. In addition, the acidulant is used to give the fresh taste of the jelly. The acidulant may be citric acid, malic acid, tartaric acid, fumaric acid, succinic acid, vitamin C, or a combination thereof, but is not limited thereto.

The step 230 of filling the casing with the additives added to the gel material is to fill the gel material in a sol state in the casing made of a membrane, which serves to give a chewy texture of semi-dried fruit when masticating the casing. do.

The casing may be a collagen casing, a cellulose casing, a pig jang casing, a hard case casing, a cow jang casing, a fiber casing, or a plastic casing, and preferably, the casing may be a collagen casing made of a thin film, but is not limited thereto. .

Additionally, the method includes the steps of twisting the casing filled with the gelled material; Steam-sterilizing the twisted casing; Cooling and drying the steam-sterilized casing; And cutting the cooled and dried casing.

The twisting, steam sterilization, cooling and drying, cutting, etc. are processes of gelling a casing filled with a gelled product, and commercializing a casing jelly, and conventional techniques in the art are not limited thereto. Can be applied.

The method of manufacturing a casing jelly according to an embodiment and the casing jelly produced by the above method has a markedly reduced internal bubble formation, a phenomenon in which the casing bursts due to bubble formation during the steaming and sterilization process, which is a subsequent process. Can be prevented, and the texture and appearance of the jelly can be improved. In addition, the casing jelly could maintain its shape and elasticity for a long period of time.

According to the method according to an aspect, by reducing the level of air bubbles that are commonly generated in the manufacturing process of the gelled product as a component of the casing jelly, it is possible to prevent the casing from bursting that may be caused during the steaming and sterilization process of the casing jelly, The smooth texture and aesthetics of the jelly can be improved, and the storage stability of food can be improved by blocking the contact between the casing jelly and the air.

Therefore, according to the method according to an aspect, it is possible to provide a jelly having high storage stability as well as excellent consumer preference, contributing to increasing the yield of casing jelly.

1 is a diagram schematically showing a method of manufacturing a gelatinous product for manufacturing a casing jelly according to an embodiment.
2 is a diagram schematically illustrating the structure of a first mixer according to an embodiment.
3 is a diagram schematically showing a method of manufacturing a casing jelly according to an embodiment.
4 is a diagram illustrating an entire process of a method of manufacturing casing jelly according to an exemplary embodiment.
FIG. 5 is a result of evaluating the aesthetics of the casing jelly according to an embodiment. FIG. 5A is a result of visually checking a control group, and FIG. 5B is a result of visually checking a casing jelly according to an embodiment.

It will be described in more detail through the following examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

Preparation Example 1: Preparation of gelatinous jelly for filling the casing

In this preparation example, a gelatinized product for casing jelly containing a gelling agent, sugars, and purified water was prepared. Pectin, locust bean gum, xanthan gum, gellan gum, carrageenan, and the like were used as the gelling agent, and sugar and sugar alcohol were mixed and used as sugars. In addition, a gelatinized product was prepared using the mixer (dissolution tank) shown in FIG. 2. Specifically, water at 80-95° C. was circulated in the warming jacket of the dissolution tank, and the gelling agent was mixed with the sugar prepared in advance and mixed well without lumps. Then, purified water of about 85 ~ 95 ℃ was added to the dissolution tank. Thereafter, while gradually pouring the premixed gelling agent and sugar, a stirrer was operated, and these were mixed with purified water to prepare a gelatinous product for casing jelly having a sugar content of about 60 to 85 brix.

Thereafter, the vacuum pump was operated to perform the degassing process, and when the vacuum pressure reached -0.05 to -0.1Mpa, the operation of the vacuum pump was stopped. Thereafter, the aqueous gelling agent solution was stirred at high speed at 1000 rpm-1500 rpm for 5 to 30 minutes, and compressed air ^{was added to the dissolution tank at a pressure of 5.0-8.0 kg/m 3} , and the aqueous gelling agent solution was transferred to a second mixer.

Preparation Example 2: Preparation of Jelly for Casing Filling

In this preparation example, a jelly for filling the casing was prepared. The gelatinous product of the casing filling jelly of Preparation Example 1 was concentrated to 60 to 90 brix by adding sugar, starch syrup, and sugar alcohol mixed sugar, and then fruit juice, acidulant, and flavor were added thereto to prepare a casing filling jelly.

Preparation Example 3: Filling and twisting jelly into a casing

In this Preparation Example, the casing filling jelly of Preparation Example 2 was filled into the casing at a temperature such that gelation did not occur. The filled jelly was produced so that the casing portion was twisted at regular intervals by being pushed out long and twisted by a twisting device. At this time, in order to obtain the desired texture of the casing jelly, the gelation of the formulation in Preparation Example 2 was made to occur at 70 to 90 °C, and for this purpose, the temperature at the time when the formulation was filled into the casing was set to 80 to 90 °C. I did. Then, while gradually cooling, the gelation was made at a temperature of about 75 to 85°C. On the other hand, the size of the casing jelly was adjusted according to the size of the fruit to be reproduced.

Preparation Example 4: Casing Jelly Steaming

The casing jelly spread over the portable hanger storage table was moved to the steamer and steamed for 1 to 2 hours in the steamer under the conditions of a drying temperature of 85℃ or less and a steaming temperature of 100℃ or less. During the steaming process, the collagen casing softened, and the binding force between the casing and the filled gel was increased, and when the casing jelly was masticated, the texture of the inner jelly and the casing was realized with a sense of unity.

Preparation Example 5: Casing Jelly Washing/Drying

The surface of the steamed jelly was washed with hot water at 20-45℃ to remove the sticky liquid on the surface of the casing, and at the same time prevent the bond between the gelled product and the casing from being released. After washing, the jelly was dried for 12 to 72 hours in a state stored at 50°C or less in a drying room. The moisture content of the final dried collagen-carrying jelly was 10%-40%, and when the jelly was chewed, the inner jelly and the casing had a sense of unity.

Preparation Example 6: Casing jelly cutting, alcohol spray sterilization and surface oil coating

Each of the cut jelly was obtained by cutting the twisted portion by twisting in the twisting machine with a cutting machine. At this time, both ends of the casing jelly were twisted to have a shape in which the casing was fixed, and the jelly filled inside was adjusted so as not to escape to the outside. Thereafter, the cut jelly was sprayed with an alcohol spray to sterilize the product surface, and the surface of the product was coated with oil to prevent the products from sticking together.

Experimental Example 1: aesthetic evaluation

In this experimental example, it was attempted to evaluate the aesthetics of the casing jelly according to an example. To this end, the appearance of the casing jelly of Preparation Example 2 and the control, that is, the casing jelly prepared without a degassing process was visually observed.

As a result, as shown in FIG. 5, it was confirmed that the casing jelly according to an embodiment not only significantly reduced the air bubbles formed in the jelly, but also had a smoother surface due to the reduction of the air bubbles compared to the control group. These results indicate that the manufacturing process according to an embodiment contributes to improving the aesthetics of the casing jelly.

Experimental Example 2: Sensory evaluation

In this experimental example, sensory evaluation of the casing jelly according to an example was performed. First, a casing jelly according to an embodiment that has undergone a degassing process and a pneumatic conveying process (Example 1), and a casing jelly manufactured through a process in which at least one of a degassing process and a pneumatic conveying process is excluded (Comparative Examples 1 to 3 ) Was prepared according to the method described in the above Preparation Example.

Specific details of Examples and Comparative Examples in this experimental example are as follows:

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Degassing process ○ ○ × × Pneumatic conveying ○ × ○ ×

Specifically, for a total of 20 adults, 10 males and females each, the taste of fruit juice, smooth texture, aesthetics, and overall preference are divided into 4 items, and a preference scale of 5 points (5: very good, 4: good). , 3: Moderate, 2: Not good, 1: Very bad), and the average values for these were calculated, and the results are shown in Table 2.

zest Texture Beauty Overall acceptability Example 1 4.8 4.9 4.8 4.9 Comparative Example 1 4.5 4.6 4.5 4.2 Comparative Example 2 4.6 4.5 3.9 3.8 Comparative Example 3 4.5 3.4 3.1 3.1

As a result, as shown in Table 2, the casing jelly according to an embodiment was in most of the evaluation items (flavor, texture, aesthetics, overall preference) compared to the comparison group in which at least one of the process and pneumatic conveying process was excluded. It was found to have received high praise. These results indicate that in the manufacturing process of the gelled product, the degassing process, and the pneumatic conveying process are major factors for enhancing the tacky texture of the casing jelly and the flavor due to fruit juice.

Experimental Example 3: Evaluation of storage stability

In this experimental example, storage stability evaluation of the casing jelly according to an example was performed. Specifically, after leaving the casing jelly of Experimental Example 2 in the air for 30 days, changes in shape and elasticity were confirmed. Divided into two items and measured with a symbolic scale of 5 points (5: very good, 4: good, 3: average, 2: bad, 1: very bad), the average value was calculated. The results are shown in Table 3. In addition, the overall texture of these was further evaluated.

storage duration
(Work) Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Maintain shape 10 5 5 4.7 4.5 20 5 4.8 4.3 3.9 30 4.9 4.7 3.9 3.1 Elasticity 10 5 4.9 4.5 4.3 20 4.9 4.6 3.8 3.6 30 4.8 4.5 3.5 3.2 Texture evaluation Example 1 No air bubbles are formed inside the casing jelly, maintaining a firm texture with high binding power.
In particular, there was almost no change in shape according to the storage period, and it received excellent evaluation for maintaining high elasticity for a long time. Comparative Example 1 The total amount of air bubbles inside the casing jelly has been reduced, but the small air bubbles are not removed, affecting the quality.
Depending on the storage period, air bubbles disappear and the overall volume of the casing jelly decreases, resulting in fine wrinkles in the casing.
Compared to Example 1, the change in physical properties according to the storage period was large, but received good evaluation. Comparative Example 2 The total amount of air bubbles inside the casing jelly affects the quality. There are many bubbles inside the casing jelly, so the change in shape according to the storage period is fast, and it is evaluated that there is a feeling of heterogeneity because the casing and the jelly are not harmonized. Comparative Example 3 Due to the large amount of air bubbles inside the casing jelly, the texture of popping is reduced and the feeling of softness is strongly felt. In particular, the change in shape according to the storage period was very large compared to Example 1, Comparative Example 1, and Comparative Example 2, and 30 days were After passing, it feels tough and feels like other products.

As a result, the casing jelly according to an embodiment maintained the original softness of the jelly compared to the comparative group in which at least one of the degassing process and the pneumatic conveying process were excluded. Specifically, the casing jelly of Example 1, which was subjected to both the degassing process and the pneumatic conveying process according to the embodiment, was maintained at a high level despite the passage of time in its shape and elasticity. These results indicate that in the manufacturing process of the gelled product, the degassing process, and the pneumatic conveying process reduce the contact between the gelled product and the air, thereby minimizing the change in quality over time.

The above description of the present invention is for illustrative purposes only, and those of ordinary skill in the art to which the present invention pertains will be able to understand that other specific forms can be easily modified without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are illustrative and non-limiting in all respects.

Claims (13)

delete delete delete delete delete delete Preparing a gelled product;
Concentrating by heating the gelled product;
Adding an additive including fruit juice to the concentrated gelled product; And
A method for producing a casing jelly comprising the step of filling a gelatinous product to which the additive is added to a collagen casing,
The gelled product is a step of degassing a mixed aqueous solution containing a gelling agent, sugars, and purified water in the first mixer, performed by a vacuum pump, and the vacuum pressure in the first mixer is -0.01 to -0.1 Mpa. Adjusting;
A step of transferring the degassed first mixed aqueous solution to a second mixer by applying air pressure to the first mixer, wherein an air pressure of 4.0 to 10 kg/m ³ is applied to the first mixer to transfer the degassed first mixed aqueous solution to a second mixer. The step of transferring; And
As the step of adding saccharides to the first mixed aqueous solution transferred to the second mixer, the method comprising the step of adjusting the sugar content of the first mixed aqueous solution to 55 to 65 brix. The method of claim 7, wherein the fruit juice is grape juice, peach juice, strawberry juice, cherry juice, apple juice, plum juice, or a combination thereof. The method of claim 7, wherein the step of concentrating is to adjust the sugar content of the gelled product to 60 to 90 brix. The method of claim 7, wherein the additive comprises a sugar, a binder, a sweetener, a flavor, an acidulant, or a combination thereof. delete The method of claim 7, wherein the method comprises the steps of twisting a collagen casing filled with a gelled material;
Sterilizing and steaming the twisted collagen casing;
Cooling and drying the sterilized and steamed collagen casing; And
A method for producing a casing jelly comprising the step of cutting the cooled and dried collagen casing. delete

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