KR102283400B1 - Pouch-type jelly including cube-type konjak jelly and method for manufacturing the same - Google Patents

Abstract

The double jelly according to the present invention is a jelly divided into an outer and an inner jelly of two phases (soft jelly and hard jelly), which facilitates the control of physical properties, so that consumers feel uncomfortable when eating, and jelly It can provide consumers with a new texture by changing the texture of the inside and outside. In addition, the double jelly according to the present invention contains a saturated aqueous solution of calcium hydroxide and citric acid in a specific mixing ratio, so it is safe from microorganisms and has room temperature distribution safety, while maintaining the hardness of the inner jelly at a high temperature during the sterilization process.

Description

Pouch-type jelly including cube-type konjak jelly and method for manufacturing the same

The present invention relates to a double jelly comprising a cube-shaped konjac jelly in an outer jelly, a manufacturing method thereof, and a pouch-type jelly food using the same.

Konjac is a powder whose main ingredient is glucomannan, a high-quality water-soluble dietary fiber material found in the rhizome of Old Testament potatoes. It not only absorbs water to form a unique gel, but also interacts with other gums to serve as a thickener, film raw material, etc. is used in various ways. Glucomannan, the main component of konjac, is an indigestible polysaccharide, a functional ingredient that inhibits the absorption of glucose. Due to these various functions, it has been produced and sold only as jelly or noodles in the form of pan konjac or silk konjac at home and abroad.

Recently, the demand for low-calorie snack products is increasing due to consumers' high interest in health and diet, and accordingly, the snack market using konjac is also growing. Konjac jelly is a representative example, and its characteristic is that it differentiates the texture with the unique chewiness of konjac. Cup-type konjac jelly has been released in limited sizes due to consumer safety accidents, and pouch-type products are being released recently. However, if a pouch-shaped product is made with the characteristic elasticity (hard or tangy texture) of konjac increased, the product does not come out easily from the entrance, requiring a lot of force to squeeze. is the cause of dissatisfaction. In addition, if excessive force is applied, a large amount is expelled at the same time as if it bursts and flows down unwanted places, causing hygienic problems with the packaging material or the back of the hand, acting as a consumer's unfavorable factor.

In the case of the existing bid-type double filling type konjac jelly, konjac or alginate is mainly used in the process of making the bid. As such, the material is different and the shape is small in the form of a circular bid, so the elasticity (tightness) of the konjac jelly cannot be delivered to the consumer when he eats, and in the case of alginate, the texture as if the bid is bursting is delivered to the consumer. In addition, this kind of jelly is very weak in elasticity, so that the external jelly wraps the bid-type jelly like a drink, so it does not show the texture of konjac jelly, but simply maintains the shape of a mixture of two jellies representing the characteristics of the drink. There is no case of maximizing the injection pressure to an appropriate range for consumers to use, and the jelly inside is not designed to have the maximum elasticity. In addition, the small bid-type konjac jelly has a high probability of lowering its chewiness as the jelly melts during heat treatment and the boundary between it and the outer filling jelly disappears.

On the other hand, unlike bid-type jelly, in the case of konjac jelly rolled into cubes or granules through cutting, a unique texture can be delivered to the consumer when eating, but it can be contaminated by external bacteria during the cutting process. A process of sterilization or sterilization is required.

Accordingly, the present inventors have proposed that as a double jelly divided into an outer and an inner jelly, it can deliver the texture of the konjac of the inner jelly, but unlike the existing konjac jelly, it has a characteristic that it comes out soft when squeezed, so it is a jelly that can be easily eaten regardless of age The present invention was completed by preparing a jelly capable of maintaining the hardness of the inner jelly at a high temperature during the sterilization process while being safe from microorganisms and having a circulation stability at room temperature by controlling the saturated calcium hydroxide aqueous solution and citric acid content thereof.

Korean Patent Registration No. 10-0456131

Accordingly, an object of the present invention is to provide a double jelly characterized in that the cube-shaped inner jelly is distributed on the outer jelly.

Another object of the present invention is to provide a method for manufacturing the cube-shaped jelly.

Another object of the present invention is to provide a method for manufacturing a double jelly in which the cube-shaped inner jelly is distributed in the outer jelly.

In order to achieve the above purpose,

The present invention relates to a top jelly comprising citric acid, sodium citrate, carrageenan, xanthan gum, locust bean gum, saccharides and water; and

Including; and;

It provides a double jelly, characterized in that the cube-shaped inner jelly is distributed in the outer jelly.

In addition, the present invention provides a step of mixing citric acid, sodium citrate, carrageenan, xanthan gum, locust bean gum, saccharides, konjac, a saturated aqueous solution of calcium hydroxide and water (step 1-1);

heating the raw material mixed in step 1-1 to 80 to 100° C. for 5 to 35 minutes (step 1-2);

cooling the raw material heated in step 1-2 to obtain jelly (step 1-3);

cutting the jelly cooled in steps 1-3 into cubes (steps 1-4); and

A step of washing and sterilizing the cube-shaped jelly cut in steps 1-4 by immersing it in sequence for 5 to 150 seconds, respectively, using alcohol and electrolyzed water (step 1-5);

It provides a method for producing a cube-shaped jellies containing citric acid, sodium citrate, carrageenan, xanthan gum, locust bean gum, saccharides, konjac, a saturated aqueous solution of calcium hydroxide and water.

Furthermore, the present invention provides a step of preparing a top jelly by mixing citric acid, sodium citrate, carrageenan, xanthan gum, locust bean gum, sugar and water and heating at 75 to 100° C. for 5 to 20 minutes (step 2-1);

moving the outer jelly of step 2-1 to a service tank and maintaining it at a temperature of 60 to 99°C (step 2-2);

The step of moving the cube-shaped inner jelly prepared by the method of claim 8 to the service tank in which the outer jelly is put using a sealed transfer device (step 2-3);

Stirring the outer jelly of step 2-2 and the inner jelly of step 2-3 at a temperature of 50 to 99° C. for 10 to 40 minutes to sterilize at a high temperature while mixing the outer jelly so that the inner jelly is uniformly distributed in the outer jelly (Step 2-4); including,

Provided is a method for manufacturing double jelly in which cube-shaped inner jelly is distributed on outer jelly.

The double jelly according to the present invention is a jelly divided into an outer and an inner jelly of two phases (soft jelly and hard jelly), which facilitates the control of physical properties, so that consumers feel uncomfortable when eating, and jelly It can provide consumers with a new texture by changing the texture of the inside and outside. In addition, the double jelly according to the present invention contains a saturated aqueous solution of calcium hydroxide and citric acid in a specific mixing ratio, so it is safe from microorganisms and has room temperature distribution safety, while maintaining the hardness of the inner jelly at a high temperature during the sterilization process.

1 is a manufacturing process diagram showing the manufacturing process of the konjac jelly genus according to the present invention.
Figure 2 is a manufacturing process diagram showing the manufacturing process of the outer jelly according to the present invention.
Figure 3 is a manufacturing process diagram showing the manufacturing process of the double jelly using the inner konjac jelly and the outer jelly according to the present invention.
4 is a photograph of the shape of the konjac jelly produced by adding citrus concentrate in the method of Example 1 of the present invention.
5 is a photograph of the shape of the double jelly filled with the inner konjac jelly to which the tangerine concentrate prepared by the method of Example 1 of the present invention is added together with the outer jelly for filling.
6 is a graph showing the injection strength (extrusion force, g) for the double jelly of Example 1 and commercial jelly 1 to 10.
7 is a graph showing the texture (hardness, g) after injection of the double jelly of Example 1 and the strong konjac jelly of commercial jelly 4;
8 is an image taken before and after heat treatment of the konjac jelly of Example 1 (conventional cube-shaped konjac jelly) and Example 6 (heat-resistant konjac jelly).
9 is a graph showing the results of measuring the texture before and after heat treatment of the konjac jelly of Example 1 (conventional jelly) and Example 6 (heat resistance jelly).
10 is a photograph of a ribbon type conveying device and a screw type conveying device that can be used in the present invention.

Hereinafter, the present invention will be described in detail.

Double jelly characterized in that the cube-shaped inner jelly is distributed on the outer jelly

The present invention relates to a top jelly comprising citric acid, sodium citrate, carrageenan, xanthan gum, locust bean gum, saccharides and water; and

Including; and;

It provides a double jelly, characterized in that the cube-shaped inner jelly is distributed in the outer jelly.

The present inventors found that konjac jellies with a texture value of 150 g or more that can sufficiently deliver the texture of konjac jelly (measuring the bursting force when cutting at a speed of 2 mm/s using a blade-type TA7 probe of a texture measuring instrument CT3) Cube shape (the size of the cube is the shape of a hexahedron with the smallest side from 0.1mm to 30mm) or an irregular shape (from 0.1mm to 30mm in diameter in the form of granules) The present invention was completed by preparing a pouch-type konjac jelly and a beverage in which 0.5 to 70 parts by weight or more of the konjac jelly in the jelly is mixed with respect to 100 parts by weight of the total jelly.

The konjac jelly and beverage in the form of a double filling pouch prepared as described above control the injection pressure of the outer jelly according to the various inlet sizes of the pouch so that the contents flow out smoothly, and at the same time, the inner hardness (150 g or more) Since konjac jelly with high elasticity comes out in the form of granules, it is a double jelly designed to ingest the texture of konjac jelly with high elasticity.

In the case of the outer jelly, it acts as a matrix and wraps the jelly inside the cube, and unlike the konjac jelly inside the cube with a hard texture, it is soft but exhibits unique elasticity. The outer jelly can be gently discharged from the pouch by an appropriate injection pressure when eating from the pouch, but it can be manufactured in a range that maximizes the elasticity of the konjac jelly.

In the double jelly according to the present invention, 20.8 to 21.2 parts by weight of a saturated aqueous solution of calcium hydroxide and 0.28 to 0.38 parts by weight of citric acid may be included based on 100 parts by weight of the whole jelly inside. Preferably, it may contain 20.90 to 21.10 parts by weight of a saturated calcium hydroxide aqueous solution and 0.31 to 0.35 parts by weight of citric acid based on 100 parts by weight of the whole jelly inside. It has excellent thermal stability that is maintained, and the generation of microorganisms and mold is suppressed, so it can show safety even when stored for a long time at room temperature (see Experimental Example 3). More preferably, it may contain 20.95 to 21.05 parts by weight of a saturated aqueous solution of calcium hydroxide and 0.32 to 0.34 parts by weight of citric acid based on 100 parts by weight of the whole jelly inside, and in the above range, the thermal stability and room temperature distribution safety effect will be the best. can

In the double jelly according to the present invention, the saccharide may be at least one selected from the group consisting of sugar, stevia, enzyme-treated stevia, erythritol and sucralose. According to the purpose of providing the double jelly, it may be appropriately selected and included.

In the double jelly according to the present invention, the outer jelly may further include an additive. The additive may be at least one selected from the group consisting of vitamin C, fruit concentrate, and flavoring.

In addition, it is possible to launch a variety of products because it maintains unique texture characteristics even when the concentrates, fragrances, and colors of various natural raw materials are mixed. For example, according to the needs of various consumers, it is possible to commercialize it by mixing it with fruit concentrates (fragrance and concentrate) and flavoring (fruit-flavored synthetic fragrance) such as apple, green grape, orange, calamansi, peach, and mango, and the fruit The concentrate and fragrance may be mixed in 1.0 to 5.0 parts by weight and 0.01 to 1.0 parts by weight, respectively, based on 100 parts by weight of the outer jelly and the inner konjac jelly.

According to one embodiment of the present invention, the solid content is 0.15% to 40% in total and parts by weight based on 100 parts by weight of the konjac jelly in the cube type, and the content of the hydrocolloid is 0.1% to 5%, parts by weight, of konjac The content may be 0.05% to 35% by weight.

In the present invention, the 'hydrocolloid' refers to a mixed powder in which one or more components selected from the group consisting of carrageenan, xanthan gum, gellan gum and locust bean gum are mixed.

In the case of the outer jelly, the ratio of sugar or sweetener may be the same as that of the cube-shaped konjac jelly, and the content of hydrocolloid may be 0.01-3% by weight based on 100 parts by weight of the total outer jelly.

In the case of low-calorie or sugar-free cube-shaped inner and outer jelly for diet, it can be prepared by replacing sugar with low-calorie sweeteners such as erythritol, sucralose, xylitol, and stevioside in the mixing ratio of the jelly in order to reduce calories. Based on 100 parts by weight of the whole inner jelly or outer jelly of low-calorie or diet konjac jelly, the solid content is 0.1% to 15% in total and parts by weight, the content of hydrocolloid is 0.05% to 5%, parts by weight, the content of konjac is It may be 0.05% to 35% by weight.

The double jelly according to the present invention may be provided by filling in a pouch-type packaging paper. In addition, it can be applied to various types of packaging, such as a cup jelly in the form of a cube-shaped inner jelly in the outer jelly, and a squeeze jelly in the form of a rod. At this time, the final pH of the pouch-type konjac jelly may satisfy a pH of 3.0 to 4.5, which is safe from microorganisms (including fungi), and may preferably be a pH of 3.85 to 4.45.

The double jelly according to the present invention is divided into outer and inner jelly, so it is easy to control the physical properties of the jelly, thereby solving the inconvenience that consumers feel when eating, and providing a new texture to the consumer by changing the texture of the jelly on the outside and the inside As a result, unlike konjac jelly, which is in high demand in the recent market, it can be eaten softly and at the same time, it is a different product because you can feel the texture of chewy and elastic jelly.

The size of the inner konjac jelly is because the outer jelly to be mixed together is at a high temperature (60 ~ 99 ℃), at this time, a part is melted and the size is reduced. The degree of size reduction depends on the temperature of the outer jelly in the air, the input amount of the inner konjac jelly, and the mixing ratio of the inner konjac jelly, so the final size can be adjusted according to the degree of melting.

Manufacturing method of jelly in cube type

The present invention comprises the steps of mixing citric acid, sodium citrate, carrageenan, xanthan gum, locust bean gum, saccharides, konjac, a saturated aqueous solution of calcium hydroxide and water (step 1-1);

heating the raw material mixed in step 1-1 to 80 to 100° C. for 5 to 35 minutes (step 1-2);

cooling the raw material heated in step 1-2 to obtain jelly (step 1-3);

cutting the jelly cooled in steps 1-3 into cubes (steps 1-4); and

A step of washing and sterilizing the cube-shaped jelly cut in steps 1-4 by immersing it in sequence for 5 to 150 seconds, respectively, using alcohol and electrolyzed water (step 1-5);

It provides a method for producing a cube-shaped jellies containing citric acid, sodium citrate, carrageenan, xanthan gum, locust bean gum, saccharides, konjac, a saturated aqueous solution of calcium hydroxide and water.

In the method for manufacturing the cube-shaped jellies according to the present invention, 20.8 to 21.2 parts by weight of a saturated calcium hydroxide aqueous solution and 0.28 to 0.38 parts by weight of citric acid may be mixed based on 100 parts by weight of the total raw materials mixed in step 1-1. Preferably, 20.90 to 21.10 parts by weight of a saturated aqueous solution of calcium hydroxide and 0.31 to 0.35 parts by weight of citric acid may be mixed, and when mixed in the above range, the hardness of the inner jelly is maintained even after long-term heat treatment at high temperature. , the generation of microorganisms and mold is suppressed, and thus safety can be exhibited even when stored for a long time at room temperature (see Experimental Example 3). More preferably, 20.95 to 21.05 parts by weight of a saturated aqueous solution of calcium hydroxide and 0.32 to 0.34 parts by weight of citric acid may be mixed, and the thermal stability and room temperature distribution safety effect may be the most excellent in the above range.

In the method for producing a cube-shaped jelly inside according to the present invention, the step of sterilizing in steps 1-5 may further include at least one of ultrasonic treatment and UV lamp irradiation during the washing. The ultrasonic treatment may be to apply ultrasonic waves with an intensity of 20 to 150 kHz for 1 to 150 seconds during the washing. The UV lamp irradiation may be to irradiate the UV lamp for 1 to 600 seconds during the washing. When the above process is further included, the sterilization effect can be maximized.

In the manufacturing method of the cube-shaped jelly inside according to the present invention, sterile washing water may be used instead of the electrolyzed water in the sterilization step of steps 1-5.

In the method for producing a cube-shaped inner jelly according to the present invention, 'sterilization' in the sterilization step of steps 1-5 is a pasteurization process conducted at room temperature, and the initial number of bacteria is 10 to the square of (2 log CFU / g) to the 5th power (5 log CFU / g) or more may mean to sterilize.

Manufacturing method of double jelly in which cube-shaped inner jelly is distributed on outer jelly

The present invention comprises the steps of mixing citric acid, sodium citrate, carrageenan, xanthan gum, locust bean gum, sugar and water and heating at 75 to 100° C. for 5 to 20 minutes to prepare a top jelly (step 2-1);

moving the outer jelly of step 2-1 to a service tank and maintaining it at a temperature of 60 to 99°C (step 2-2);

The step of moving the cube-shaped inner jelly prepared by the method of claim 8 to the service tank in which the outer jelly is put using a sealed transfer device (step 2-3);

Stirring the outer jelly of step 2-2 and the inner jelly of step 2-3 at a temperature of 50 to 99° C. for 10 to 40 minutes to sterilize at a high temperature while mixing the outer jelly so that the inner jelly is uniformly distributed in the outer jelly (Step 2-4); including,

Provided is a method for manufacturing double jelly in which cube-shaped inner jelly is distributed on outer jelly.

In the method for manufacturing double jelly according to the present invention, the sealed conveying device of step 2-3 may be one of a ribbon type feeding device and a screw type feeding device.

The ribbon-type conveying device is a device that can rotate and maintain different angles in a tube in which a ribbon-shaped blender transports the jelly inside, and it can be transported by minimizing the destruction of the jelly inside and contamination of the falling bacteria. . The screw-type conveying device is a device in which one or two screw-type screws rotate and convey the jelly inside the channel of the screw. Twin shaft ribbon flight and paddle screw mixer and ribbon blender may be used as examples of the ribbon transfer device and the screw transfer device, respectively (see FIG. 10 ). The two devices have a transport device in the tube to prevent contamination and transport.

In the method for manufacturing double jelly according to the present invention, the inner jelly until it is moved into the service tank (up to step 2-3) is managed at room temperature or below room temperature, and then in the mixing process of step 2-4 The temperature of the mixed jelly while mixing with the outer jelly at high temperature (range of 60~99℃) becomes high temperature in the range of 50~99℃, 0.5 based on the mixing tank of 100kg before moving to the packaging machine (pouch filling machine) It stays for ~40 minutes, and at this time, high temperature (50~99℃) heat sterilization of the inner jelly is performed. During the sterilization process, there is a problem in that the hardness of the inner jelly without heat resistance is reduced by 30 to 80% (see Experimental Examples 2 and 3).

In the manufacturing method of double jelly according to the present invention, after steps 2-4, a general low-temperature sterilization method (core temperature 65-95° C. for 2-30 minutes) is additionally performed to extend the shelf life, Secondary heat sterilization of jelly can be performed. When using the heat-resistant (heat-resistant) inner jelly prepared by the method according to the present invention, the hardness of the inner jelly is measured through sterilization through the first (mixing step of outer and inner jelly) and the second (additional pasteurization). Maintain and maximize shelf life.

In the manufacturing method of the double jelly according to the present invention, the step 2-4 may be mixing so that 0.5 to 70 parts by weight of the inner jelly is included based on 100 parts by weight of the total mixed jelly.

In addition, the microorganisms of the inner jelly when mixing the inner jelly with the outer jelly in step 2-4 above, depending on the temperature of the outer jelly, less than 10 to the 1st power (less than 1 log CFU / g) to less than the 3rd power (3 log CFU) /g less than) may include the step of adjusting.

The present invention will be described in more detail through the following examples. However, the following examples are only for specifying the contents of the present invention, and the present invention is not limited thereto.

< Example 1> Preparation of double jelly

1-1. Konjac jelly production

The konjac jelly of the genus may be prepared in the process sequence shown in FIG. 1 .

Specifically, raw materials such as sugar, citric acid, sodium citrate, and hydrocolloid 1 for producing konjac jelly in cube-shaped were mixed with a powder mixer to obtain mixed raw material powder of jelly inside. The raw jelly mixture raw material powder was stirred in a stirring tank (mixing tank) with purified water at room temperature (25° C.), followed by stirring at a temperature of 90° C. for 10 minutes. At this time, hydrocolloid 1 is a powder in which carrageenan, gellan, xanthan and locust bean gum are mixed, and the mixing amount (parts by weight) of the raw jelly mixed raw material powder and purified water constituting the raw jelly mixed raw material is as shown in Table 1 below.

Raw material name parts by weight water 78.347 sugar 19.586 citric acid 0.245 sodium citrate 0.284 konjac 0.509 hydrocolloid 1
(carrageenan, gellan, xanthan, locust bean gum) 1.0~1.038

The heated raw jelly mixture was poured into a mold or a moving plate and cooled at a temperature of about 25 to 40° C. to obtain jelly. At this time, the jelly can be obtained by performing a process of cooling in a refrigerator at 4 to 10°C instead of cooling. Konjac jelly was prepared by cutting the cooled or cooled jelly into cubes or irregular granules with a small side length of about 0.1 to 30 mm. The size of the inner konjac jelly is because the outer jelly to be mixed together is at a high temperature (60 ~ 99 ℃), at this time, a part is melted and the size is reduced. The degree of size reduction depends on the temperature of the outer jelly in the air, the input amount of the inner konjac jelly, and the mixing ratio of the inner konjac jelly, so the final size can be adjusted according to the degree of melting.

The prepared konjac jelly cubes (or grains) were washed using alcohol with an alcohol content of 60% to 90% or more and electrolyzed water (or sterile washing water) for microbial safety. The cut cube-shaped jelly was put into the bubble washer water tank containing alcohol and electrolyzed water in order for 5 to 300 seconds, respectively, and then drained well and transferred to the service tank using a pump. The purpose of sterilization is to sterilize 10 to the 2nd power (2 log CFU/g) to the 5th power (5 log CFU/g) or more of the initial number of bacteria. was adjusted to less than the first power (less than 1 log CFU / g) to less than the third power (less than 3 log CFU / g). At this time, depending on the initial number of bacteria and the temperature of the added outer jelly, the alcohol immersion time is appropriately adjusted from 5 seconds to 300 seconds, and the input time of the electrolyzed water (or sterile washing water) for washing can also be appropriately adjusted. In addition, in order to maximize the cleaning effect, ultrasonic waves from 20 KHz to 150 kHz can be applied during cleaning for 1 to 150 seconds, and the UV lamp can be used for 1 to 600 seconds to maximize the sterilization effect.

The cut konjac jelly cubes (or granules) with the initial number of bacteria controlled prevent contamination by falling bacteria, and to preserve the shape of the jelly inside, a sealed transport device (e.g., ribbon-type transport device, screw It is transported to the input stage by minimizing additional contamination and shape breakage through the feeding device) and mixed with the outer jelly.

1-2. outer jelly of manufacturing

In the case of the outer jelly for filling, the konjac jelly in the cube is wrapped in the pouch, and unlike the konjac jelly in the cube that has a hard texture, it is soft but exhibits unique elasticity. The outer jelly can be gently discharged from the pouch by an appropriate injection pressure when eating from the pouch, but was manufactured in a range that maximizes the elasticity of the konjac jelly. The outer jelly may be prepared in the process sequence shown in FIG. 2 .

Specifically, the outer jelly is prepared by mixing raw materials such as sugar, citric acid, sodium citrate, hydrocolloid 2 (powder mixed with carrageenan, xanthan, and locust bean gum) as shown in Table 2 below, and then preparing a traditional jelly preparation According to the process, while increasing the temperature from room temperature, the top jelly mixed raw material was added and prepared by sufficiently stirring to a final temperature of 75° C. or higher.

Raw material name parts by weight water 79.279 sugar 19.820 citric acid 0.248 sodium citrate 0.287 Hydrocolloid 2
(carrageenan, xanthan, locust bean gum) 0.366

1-3. Outer jelly and inner konjac jelly of mix

The final double jelly can be prepared by mixing the outer jelly and the inner konjac jelly in the process sequence shown in FIG. 3 .

Specifically, the konjac jelly sterilized in Example 1-1 and the filling outer jelly prepared in Example 1-2 were mixed in a service tank. At this time, it was prepared so that the content of konjac jelly in the genus was 5-70%. The temperature of the outer jelly waiting in the service tank is in the range of 60~99℃, and the temperature of the jelly will be 50~99℃ depending on the amount of konjac jelly inside. At this time, the mixture was stirred at a temperature of 50° C. to 99° C. for about 10 to 40 minutes so that the two jellies were properly mixed in the service tank, and then filled in a pouch to complete double jelly.

The inner jelly until it is moved into the service tank before the mixing process is managed at room temperature or below room temperature, and in the mixing process, the temperature of the mixed jelly is 50 to 99 while mixing with the outer jelly at a high temperature (range of 60 to 99 ° C) As a high temperature in the ℃ range, it stays for 0.5 to 40 minutes based on a 100 kg mixing tank until it is moved to the packaging machine (pouch filling machine). At this time, high-temperature heat sterilization is performed.

In order to additionally extend the shelf life, heat sterilization of double-filled inner jelly can be performed using the general low-temperature sterilization method (core temperature 65-95C for 2-30 minutes), and heat-resistant inner jelly developed in this study can be used. In this case, it is possible to maximize the shelf life while maintaining the hardness of the inner jelly through primary and secondary sterilization.

After filling, the double jelly is cooled in a cooling belt with cooling water at about 2~30℃ or cold air, or in a refrigerator or freezer (-25℃~0℃), and then cooled so that the product temperature is 55℃ or less and then packaged. can be transferred for

The konjac jelly prepared by the method of Examples 1-1 and 1-2 can be commercialized by additionally mixing fruit concentrates and flavors such as apples, green grapes, and oranges. The shape of the konjac jelly inside prepared by additionally adding citrus concentrate in the same manner as in Example 1-1 is as shown in FIG. 4, and the konjac jelly inside was prepared in the same manner as in Example 1-2 The double jelly filled in the pouch using the method of Examples 1-3 together with the jelly is shown in FIG. 5 . It was confirmed that the konjac jelly inside the cube shape was maintained and evenly dispersed in the filling type outer jelly.

< Example 2> Preparation of low-calorie double jelly

In the case of the low-calorie double jelly, it was prepared in the same manner as in Example 1 using stevia except for sugar in the mixing ratio of the jelly of Example 1 in order to reduce calories. At this time, stevia can be replaced with other low-calorie sweeteners such as erythritol, sucralose, xylitol, and stevioside. The blending amount of the mixed raw material of the inner and outer jelly for the production of low-calorie double jelly is as shown in Table 3 below.

konjac jelly outer jelly Raw material name parts by weight Raw material name parts by weight water 97.05 water 98.73 Stevia 0.40 Stevia 0.02 citric acid 0.30 citric acid 0.31 sodium citrate 0.35 sodium citrate 0.36 konjac 0.6~0.7 konjac 0.1~0.18 hydrocolloid 1
(carrageenan, gellan, xanthan, locust bean gum) 1.2~1.3 Hydrocolloid 2
(carrageenan, xanthan, locust bean gum) 0.4~0.48

< Example 3> Preparation of double jelly with pH adjusted

If the pH is 4.5 or less, it is known that it is relatively safe from microorganisms, but if the pH is more than 4.0, it is included in the growth range of mold, so to further secure safety, the mixing ratio of the jelly raw materials was adjusted to be less than pH 4.0.

Specifically, double jellies were prepared in the same manner as in Example 1, except that the mixing amount of the inner and outer jellies was adjusted as shown in Table 4 below so that the final pH was 3.8 or less.

konjac jelly outer jelly Raw material name parts by weight Raw material name parts by weight water 90.536 water 91.934 sugar 7.000 sugar 7.000 citric acid 0.329 citric acid 0.329 sodium citrate 0.200 sodium citrate 0.200 Enzyme-treated Stevia 0.100 Enzyme-treated Stevia 0.100 hydrocolloid 1
(carrageenan, gellan, xanthan, locust bean gum) 1.2~1.235 Hydrocolloid 2
(carrageenan, xanthan, locust bean gum) 0.437 konjac 0.6~0.635

< Example 4> Preparation of double jelly for dessert

In order to prepare a jelly low in calories while having the flavor of sugar, a double jelly for dessert was prepared with an optimized mixing ratio by supplementing the mixing ratio of Example 3.

Specifically, double jellies for dessert were prepared in the same manner as in Example 1, except that the mixing amounts of the inner and outer jellies were adjusted as shown in Table 5 below. In this case, the mixed formulation 1 is a mixed powder of konjac and hydrocolloid 1 (carrageenan, xanthan, gellan and locust bean gum). The flavor was improved by adding flavoring ingredients to the inner and outer jellies, and the flavoring ingredients (apple concentrate and synthetic flavor) were mixed with the inner konjac jelly and outer jelly ingredients, and then heated at the last stage of the inner konjac jelly and outer jelly. Based on a total of 100 parts by weight of the mixture, the blending amounts in Table 5 were mixed.

konjac jelly outer jelly Spices Raw material name parts by weight Raw material name parts by weight Raw material name parts by weight Purified water 96.250 Purified water 85.994 Apple Concentrate (72bx) 3.500 erythritol 1.150 erythritol 5.000 Synthetic flavor (apple flavor) 0.100 sucralose 0.050 sucralose 0.040 citric acid 0.300 sodium citrate 0.284 sodium citrate 0.350 citric acid 0.245 Mixed Formulation 1
(konjac, carrageenan, xanthan, gellan, locust bean gum) 1.900 Hydrocolloid 2
(carrageenan, xanthan, locust bean gum) 0.437 liquid fructose 8.000

The double jelly for dessert prepared by the above method contains 35 kcal (130 g) of both the inner konjac jelly and the outer konjac jelly, and is more calorie than the inner konjac jelly 76 kcal/100 g and the outer jelly 77 kcal/100 g prepared by the method of Example 1. was low, and it was confirmed to have a higher calorie than 0.2 kcal/100g of konjac jelly and 0.1 kcal/100g of outer jelly prepared by the method of Example 2. For reference, in the case of Example 3, both the inner konjac jelly and the outer jelly were found to be 27 kcal/100g.

< Example 5> Preparation of double jelly for diet

It was prepared in the same manner as in Example 1, but by adjusting the blending amount of the mixed raw material of the inner and outer jelly as shown in Table 6 below, a sugar-free double jelly for diet with improved flavor and low calorie like the jelly of Example 2 was prepared. . For flavor improvement, as in Example 4, fragrance ingredients were additionally formulated as shown in Table 6 below based on 100 parts by weight of the inner and outer jelly mixture in the last step of heating. Fruit concentrate and fruit-flavored synthetic fragrance were used as perfume ingredients, and as the fruit concentrate and fruit-flavored synthetic fragrance, concentrates and synthetic fragrances such as apple, calamansi, peach, green grape, and mango can be used, and this Example 5 In this study, apple concentrate (72bx) and an apple-flavored synthetic fragrance were used. At this time, the double jelly for dessert prepared by the above method is 9kcal (130g).

konjac jelly outer jelly Spices Raw material name parts by weight Raw material name parts by weight Raw material name parts by weight Purified water 96.250 Purified water 97.605 fruit concentrate 3.500 erythritol 1.150 erythritol 1.150 Fruit-flavored synthetic fragrance 0.100 sucralose 0.050 sucralose 0.040 citric acid 0.300 sodium citrate 0.350 sodium citrate 0.350 citric acid 0.300 Mixed Formulation 1
(konjac, carrageenan, xanthan, gellan, locust bean gum) 1.900 vitamin C 0.005 Hydrocolloid 2
(carrageenan, xanthan, locust bean gum) 0.550

< Example 6> heat resistance Preparation of double jelly

In the case of cube-shaped konjac jelly, its elasticity may decrease and shape may change when exposed to high temperatures for a long time due to its characteristics. Therefore, to compensate for this, in the process of prolonged heat treatment, heat-resistant cube-type konjac jelly that can replace the konjac jelly in the double jelly was manufactured and used, and the manufacturing method is as follows.

First, purified water was put in a beaker, placed on a stirrer, and then calcium hydroxide was added until the purified water was saturated with calcium hydroxide while rotating the stirrer, that is, until the solution became a suspension, to prepare a saturated aqueous solution of calcium hydroxide.

Then, the aqueous calcium hydroxide solution was added instead of purified water to replace 20% of the total content of the konjac jelly mixed raw material of Example 1-1, and purified water at room temperature (25° C.) and about 0.5% to 5% of purified konjac powder were mixed. . In the case of a dough containing a saturated aqueous solution of calcium hydroxide and purified konjac powder, the pH is 12. The prepared dough was put into a tank containing purified water at 95° C. as a lump, and then heated for 30 minutes and molded to obtain a heat-resistant cube-shaped konjac jelly.

Thereafter, the jelly was cut into cubes in the same manner as the inner konjac jelly of Example 1-1, and then mixed with the outer jelly and used to prepare a double jelly. The heat-resistant cube-shaped konjac jelly prepared in the above manner maintains its unique elasticity, and its elasticity and shape do not change even after a long time heat treatment at high temperature.

<Experimental Example 1> Comparison of properties of double jelly and commercial jelly

1-1. Injection strength comparison

The konjac jelly for filling in the form of a pouch has a strong elasticity so that the konjac jelly is ejected when more than a certain force is applied. On the other hand, in the double jelly prepared by the method according to the embodiment of the present invention, the strong inner jelly is mixed with the soft outer jelly, so that the strong inner konjac jelly can be injected together with the soft outer jelly during injection.

In order to compare the force required for ejection of the jelly as described above, when the same force was applied, the ejection strength of the double jellies of Example 1 and 10 commercially available jellies were compared.

Injection test is a compression test with a cylinder probe using a texture device (CT-3, Brookfield, USA). The force applied when the cylinder-type probe deforms vertically by filling the packaging container with each jelly and opening the injection port. was measured to calculate the injection strength (measurement conditions: deformation 90%, test speed: 0.5 mm/s, trigger load: 7 g). At this time, 10 kinds of commercially available jellies are shown in Table 7 below, and the results of measuring the injection strength are as shown in FIG. 6 .

Commercial Jelly 1 Commercial Jelly 2 Commercial jelly 3 Commercial Jelly 4 Commercial Jelly 5 Commercial Jelly 6 Commercial Jelly 7 Commercial jelly 8 Commercial Jelly 9 Commercial Jelly 10 jelly form Konjac Jelly Konjac Jelly water jelly Konjac Jelly Konjac Jelly water jelly Konjac Jelly Konjac Jelly Konjac Jelly Konjac Jelly manufacturer Company H Company S Company C company L company O Company D Company S company L company T company T

6 is a graph showing the injection strength (extrusion force, g) for the double jelly of Example 1 and commercial jelly 1 to 10.

When comparing the force required for injection through the injection aperture (average diameter of 10.92 mm) of the filling jelly, the water jelly (commercial jelly 3 and 6) was injected with less force than the double jelly of Example 1 of the present invention, It was confirmed that the konjac jelly (commercial jelly 1, 2, 4, 5, 7, 8, 9 and 10) was ejected only when a higher force was applied. In particular, it was confirmed that commercially available jelly 1 and 4 exceeded the measurement limit of 50,000 g of the texture measuring device and that the consumer had to apply a very strong force when ingested.

Based on the data from the National Statistical Office released in 2018, the grip strength (g) by age and grade is as shown in Table 8 below, based on the 2017 National Physical Fitness Survey of the Ministry of Culture, Sports and Tourism.

Grip strength of adult males according to age (g) Grip strength of adult females according to age (g) Age (years) Statistical classification Grip force (g) Age (years) Statistical classification Grip force (g) 19-24 Grade 1 52,800 19-24 Grade 1 33,000 25-29 Grade 1 54,200 25-29 Grade 1 34,200 30-34 Grade 1 57,500 30-34 Grade 1 32,300 35-39 Grade 1 54,300 35-39 Grade 1 32,600 40-44 Grade 1 52,400 40-44 Grade 1 32,800 45-49 Grade 1 52,00 45-49 Grade 1 31,300

In the case of commercially available jellies 1 and 4, it was confirmed that the jellies could be ejected only when an adult male applied the maximum force (57,500 g), and it was difficult to inject with the maximum force (34,200 g) of the woman, thereby reducing the ease of eating.

1-2. Comparison of texture (hardness) and sensory evaluation after injection

Meanwhile, texture comparison and sensory evaluation were performed after injection of the double jelly of Example 1 and the strong konjac jelly of commercially available jelly 4.

First, after measuring the injection strength of Experimental Example 1-1, the hardness (hardness, g) of each injected jelly was measured by the breaking force ( g) was measured and shown in FIG. 7 .

7 is a graph showing the texture (hardness, g) after injection of the double jelly of Example 1 and the strong konjac jelly of commercial jelly 4;

When the double-filled jelly of Example 1 was injected through the aperture from the filling packaging material, the texture (hardness) of the inner jelly was adjustable from 252.50 ± 22.55 g to 1010.32 ± 15.32 g, which was the result of the double-filled inner jelly. It was confirmed that the maximum hardness was not significantly different from 1008±46.44g, which is the texture (hardness) of strong konjac jelly. Through this, it was confirmed that the double-filled strong inner jelly maintains the texture of the strong inner jelly even when it is injected with the soft outer jelly, so that consumers can feel the elasticity (elasticity) of the jelly when eating.

The sensory evaluation was conducted on 20 adult males and females between 20 and 30 years of age. The higher the transparency, the higher the flavor and taste, the higher the chewy texture, and the better the filling jelly was squeezed. The higher the ease) and the higher the overall preference, the higher the score was given, and the results are shown in Table 9 below.

2 filling jelly
(Example 1) Strong konjac jelly on the market
(commercial jelly 4) color (transparency) 5.00 ± 1.00 4.00 ± 1.00 incense 4.00 ± 2.00 5.00 ± 1.00 taste 3.67 ± 1.15 4.67 ± 0.58 Taste (smoothness) 5.67 ± 0.58 ^a 3.33 ± 0.58 ^b well woven
(Ease of eating) 6.50 ± 0.50 ^a 3.67 ± 1.15 ^b overall sign 5.33 ± 0.58 ^a 4.33 ± 0.58 ^b

As shown in Table 9, the evaluation scores of the double jelly of Example 1 and the commercially available jelly 4 were similar in color, flavor, and taste, but the texture (tightness) and well-squeezed ease of eating were found in Example 1 It was confirmed that the evaluation score of the double jelly was remarkably excellent.

As a result, since the injection of jelly made of only strong konjac jelly on the market requires high power to eat, in this patent, the strong inner konjac jelly is mixed with the soft outer jelly, and it is injected with a lower force than the commercially available konjac jelly. Jelly was prepared.

The double jelly developed in this way has a strong texture of konjac jelly after injection, and there is no significant difference between the texture and texture of commercially available strong konjac jelly. It was confirmed that it is a possible jelly.

< Experimental example 2> Cube-shaped konjac jelly and heat resistance Cube Konjac Jelly of compare

In order to evaluate the safety against heat of the cube-shaped konjac jelly prepared by the method of Example 1 and the heat-resistant cube-shaped konjac jelly prepared by the method of Example 6, before high-temperature and long-term heat treatment at 75° C. for 40 minutes The shape and texture afterward were compared. The texture was expressed as hardness (hardness, g) by measuring the breaking force at the time of cutting at a speed of 2 mm/s using the blade-type TA7 probe of the texture measuring device CT3, and the comparison results are shown in FIGS. 8 and 9 .

8 is an image taken before and after the heat treatment of the konjac jelly of Examples 1 and 6.

9 is a graph showing the results of measuring the texture before and after heat treatment of the konjac jelly of Examples 1 and 6;

As shown in FIG. 8 , it was confirmed that the konjac jelly of Example 1 melted and lost its original shape after heat treatment, while the konjac jelly of Example 6 maintained its elasticity and shape well after heat treatment. In addition, as shown in FIG. 9 , the konjac jelly of Example 1 lost elasticity after heat treatment and the hardness decreased from 173 g to 10 g, but in the case of the inner konjac jelly of Example 6, the texture was 172.5 g before and after heat treatment. did not show any change in Therefore, it was confirmed that the heat-resistant cube-shaped konjac jelly of Example 6 was a cube-shaped jelly suitable for using a high-temperature and long-time heat treatment process when manufacturing double jelly.

<Example 7> Double jelly with increased heat resistance and room temperature distribution safety

By applying the method of Examples 3 and 6, during the heat sterilization process (mixing of the outer jelly and the inner jelly), the elasticity and shape do not change even after a long heat treatment at high temperature, and the strength of the inner jelly can be maintained while maintaining the strength of the inner jelly. A cube-type double jelly that can be distributed at room temperature with enhanced strength of inner jelly through pH control and calcium hydroxide treatment was prepared to be safe from microorganisms and mold during distribution.

Cube-shaped double jelly with improved stability at room temperature while maintaining the strength of the inner jelly due to excellent heat resistance by adjusting the mixing amount of the mixed raw material of the inner konjac jelly as shown in Table 10 below, but prepared in the same manner as in Example 1 was prepared. At this time, the following hydrocolloid 1 is a powder in which carrageenan, gellan, xanthan and locust gum are mixed in a weight ratio of 0.39-0.40:0.19-0.20:0.19-0.20:0.24-0.25.

konjac jelly Example 7-1 Example 7-2 Example 7-3 Example 7-4 Example 7-5 Example 7-6 Example 7-7 Examples 7-8 Examples 7-9 Examples 7-10 water 57.312 57.282 57.262 57.242 57.212 57.462 57.362 57.262 57.162 57.062 Calcium hydroxide aqueous solution 21.000 21.000 21.000 21.000 21.000 20.800 20.900 21.000 21.100 21.200 citric acid 0.280 0.310 0.330 0.350 0.380 0.330 0.330 0.330 0.330 0.330 sugar 19.586 19.586 19.586 19.586 19.586 19.586 19.586 19.586 19.586 19.586 sodium citrate 0.284 0.284 0.284 0.284 0.284 0.284 0.284 0.284 0.284 0.284 konjac 0.509 0.509 0.509 0.509 0.509 0.509 0.509 0.509 0.509 0.509 hydrocolloid 1 1.029 1.029 1.029 1.029 1.029 1.029 1.029 1.029 1.029 1.029

<Experimental Example 3> Comparison of heat resistance and room temperature distribution safety according to the mixing amount of calcium hydroxide aqueous solution and citric acid

The heat resistance and room temperature distribution safety of the cube-shaped konjac jelly prepared by varying the amount of calcium hydroxide aqueous solution and citric acid in the method of Example 7 were evaluated.

First, in order to evaluate the stability to heat, the texture (hardness, hardness, g) before and after heat treatment at 75° C. for 40 minutes at high temperature for a long time in the same manner as in Experimental Example 2 was compared. In order to evaluate the safety of distribution at room temperature, the double jelly prepared by mixing the konjac jelly in each cube with the outer jelly in the same manner as in Example 1 is stored at room temperature until decay or transformation by microorganisms or mold occurs. The storage period (months) was measured. The results of confirming the heat resistance and room temperature distribution safety are shown in Table 11 below.

In addition, a double structure jelly commercially available from J Corporation was used as a comparative example. The J's double structure jelly contains purified water, erythritol, sucralose, citric acid, sodium citrate, konjac, carrageenan, gellan, xanthan and locust bean gum.

Example 7-1 Example 7-2 Example 7-3 Example 7-4 Example 7-5 Example 7-6 Example 7-7 Examples 7-8 Examples 7-9 Examples 7-10 comparative example compounding amount Calcium hydroxide aqueous solution 21.00 21.00 21.00 21.00 21.00 20.80 20.90 21.00 21.10 21.20 J's commercial product citric acid 0.28 0.31 0.33 0.35 0.38 0.33 0.33 0.33 0.33 0.33 Hardness (g) before heat treatment 181.7 ± 10.8 176.9 ± 11.4 176.5 ± 8.3 175.2 ± 2.8 171.8 ± 10.8 162.2 ± 10.2 174.6 ± 2.8 176.5 ± 8.3 180.8 ± 10.2 195.6 ± 13.5 173.0 ± 10.2 after heat treatment 105.9 ± 6.4 171.9 ± 7.5 173.5 ± 9.2 170.6 ± 8.4 80.9 ± 6.4 85.5 ± 22.5 170.8 ± 10.4 173.5 ± 9.2 172.6 ± 8.6 130.3 ± 15.3 10.0± 2.5 Storage period (months) 8 17 18 17 11 7 17 18 17 9 12

As shown in Table 11, the hardness of the currently commercially available double jelly inner jelly (Comparative Example) was greatly reduced from 173 g to 10.0 ± 2.5 g after heat treatment. On the other hand, the inner jelly hardness of Examples 7-1 to 7-10 of the present invention through pH control and calcium hydroxide treatment was decreased to a small extent compared to Comparative Examples.

It was confirmed that the difference in hardness before and after heat treatment was very small in Examples 7-2 to 7-4 and 7-7 to 7-9, and the storage period in which decay or deformation does not appear is also maintained longer than in other Examples and Comparative Examples. appeared to be In particular, it was confirmed that the hardness of the cube-shaped konjac jelly in Examples 7-3 and 7-8 was maintained almost similarly before and after heat treatment. step), it is possible to maintain hardness due to excellent heat safety, and also has excellent safety against microorganisms and mold during long-term storage, confirming that it is a cube-shaped jelly suitable for room temperature distribution.

So far, the present invention has been looked at with respect to preferred embodiments thereof. Those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments are to be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated in the claims rather than in the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (13)

top jelly containing citric acid, sodium citrate, carrageenan, xanthan gum, locust bean gum, sugar and water; and
Including; and;
The cube-shaped inner jelly is distributed in the outer jelly,
It contains 20.90 to 21.10 parts by weight of a saturated aqueous solution of calcium hydroxide and 0.31 to 0.35 parts by weight of citric acid based on 100 parts by weight of the whole jelly inside,
The inner jelly is a double jelly, characterized in that the heat-resistant cube-type konjac jelly.
delete delete According to claim 1,
The sugar is double jelly, characterized in that at least one selected from the group consisting of sugar, stevia, enzyme-treated stevia, erythritol and sucralose.
According to claim 1,
The outer jelly is double jelly, characterized in that it further comprises an additive.
6. The method of claim 5,
The additive is a double jelly, characterized in that at least one selected from the group consisting of vitamin C, fruit concentrate and flavoring.
According to claim 1,
The double jelly is a double jelly, characterized in that provided by filling a pouch-type packaging.
a step of mixing citric acid, sodium citrate, carrageenan, xanthan gum, locust bean gum, saccharides, konjac, a saturated aqueous solution of calcium hydroxide and water (step 1-1);
heating the raw material mixed in step 1-1 to 80 to 100° C. for 5 to 35 minutes (step 1-2);
cooling the raw material heated in step 1-2 to obtain jelly (step 1-3);
cutting the jelly cooled in steps 1-3 into cubes (steps 1-4); and
Including; sterilizing the cube-shaped jelly cut in steps 1-4 by immersing it in order for 5 to 150 seconds, respectively, using alcohol and electrolyzed water (step 1-5);
20.90 to 21.10 parts by weight of a saturated aqueous calcium hydroxide solution and 0.31 to 0.35 parts by weight of citric acid are mixed based on 100 parts by weight of the total raw materials mixed in step 1-1,
A method for producing a cube-shaped jelly containing citric acid, sodium citrate, carrageenan, xanthan gum, locust bean gum, saccharides, konjac, a saturated aqueous solution of calcium hydroxide and water, characterized in that it is a heat-resistant cube-shaped konjac jelly.
delete 9. The method of claim 8,
The washing step of steps 1-5 is a method of manufacturing a cube-shaped jelly inside, characterized in that it further comprises at least one of ultrasonic treatment and UV lamp irradiation during washing.
citric acid, sodium citrate, carrageenan, xanthan gum, locust bean gum, sugar and water are mixed and heated at 75 to 100° C. for 5 to 20 minutes to prepare a top jelly (step 2-1);
moving the outer jelly of step 2-1 to a service tank and maintaining it at a temperature of 60 to 99°C (step 2-2);
The step of moving the cube-shaped inner jelly prepared by the method of claim 8 to the service tank in which the outer jelly is put using a sealed transfer device (step 2-3);
Stirring the outer jelly of step 2-2 and the inner jelly of step 2-3 at a temperature of 50 to 99° C. for 10 to 40 minutes to sterilize at a high temperature while mixing the outer jelly so that the inner jelly is uniformly distributed in the outer jelly (Step 2-4); including,
A method of manufacturing double jelly in which the inner jelly is distributed in the outer jelly.
12. The method of claim 11,
The method of manufacturing double jelly, characterized in that the sealed conveying device of step 2-3 is one of a ribbon type feeding device and a screw type feeding device.
12. The method of claim 11,
Step 2-4 is a method of manufacturing double jelly, characterized in that the mixing so as to contain 0.5 to 70 parts by weight of the inner jelly based on 100 parts by weight of the total mixed jelly.

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