KR102425300B1 - Manufacturing method of jelly using balloon flower vinegar and the balloon flower vinegar jelly manufactured thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing a jelly using bellflower vinegar and to a bellflower vinegar jelly prepared thereby, in which 20% of bellflower vinegar is added relative to the total weight of the jelly, sugar as a sugar, gelatin as a gelling agent, and locust bean gum and xantam gum as thickening stabilizers It was confirmed that the jellies prepared by adding had higher hardness, firmness, sweetness, sourness, and preference compared to the jellies prepared by adding 10% or 30%. can be manufactured, and there is a useful effect that can expand the consumption of bellflower vinegar.

Description

Jelly manufacturing method using bellflower vinegar and bellflower vinegar jelly manufactured thereby {Manufacturing method of jelly using balloon flower vinegar and the balloon flower vinegar jelly manufactured thereby}

The present invention relates to a method for manufacturing a jelly using bellflower vinegar and to a bellflower vinegar jelly produced by the method.

Vinegar is a representative traditional fermented food in the East and the West, and is manufactured by fermenting various raw materials containing sugar or starch with alcohol and acetic acid using microorganisms. , The quality of vinegar is determined by various factors such as the content of acetic acid, volatile fragrance components, trace amounts of various organic acids and amino acids, sugars, and salts.

Vinegar contains acetic acid as its main ingredient, so it has a unique sour taste and aroma, so it is used as a seasoning that gives sour taste when cooking, as well as softens the taste of salty and sweet foods, and gives a unique flavor. In addition, since it contains organic acids, sugars, amino acids, etc., it can be easily decomposed aerobically in the living body, can be easily converted into necessary substances according to physiological conditions, and necessary trace metals can be absorbed as salts. Nutritionally, a large intake is recommended.

Vinegar's physiological activity is known to promote digestion by promoting the secretion of digestive juices, recovery from fatigue and hangover due to decomposition of lactic acid, prevention of cardiovascular diseases such as arteriosclerosis and high blood pressure caused by lowering blood cholesterol, and reduction of body fat. . In addition to research on the functionality of vinegar, research to enhance its functionality by adding various ingredients is also being actively conducted. In relation to the production of functional vinegar, fruits such as figs, plums, persimmons, apples, and grapes, which have a unique flavor by using the fragrance or active ingredients of fruits, vinegar, cucumber, water parsley, bamboo shoots, red pepper, pine needles, omija, bitter gourd, and other vegetables Vinegar using various ingredients such as green tea, seaweed, kelp, jujube, black garlic, heotgae, yacon, ginseng, thistle, mushroom, and bellflower is being actively researched and developed.

Bellflower (Platycodon grandiflorus) is widely used in herbal medicine to make the lungs healthy and to control bronchial diseases. Bellflower is an alkaline food that is rich in carbohydrates, calcium and iron, and as a result of scientific analysis of its ingredients, the placenta saponin, which gives a bitter taste, acts on the respiratory and circulatory systems to help protect the throat and bronchial tubes. In traditional Chinese medicine, it has been used as a medicine to stop phlegm and cough. Bellflower root, which looks similar to ginseng root, is harvested in spring or autumn, dried in the sun, and used for food or medicinal purposes. It is used for cough, phlegm, nasal congestion, asthma, bronchial inflammation, sore throat, and headache caused by a cold.

On the other hand, jelly is prepared through the process of adding water to a mixture of agar and refined sugar, heating and stirring, adding starch syrup to make a mixture, cooling the mixture to shape, cutting and drying. As described above, jelly (Jelly) is a kind of sugar pickled food as a semi-solid state with excellent storage properties made by controlling acidity, sugar content, and temperature using a gelling agent such as gelatin, agar, or alginic acid. At this time, the gelling agent (gelling agent) is a hydrophilic colloid having the ability to form a gel (gel) is widely used in the manufacture, processing, and cooking of food. Since the gelling agent fixes the fluidity and improves the shape or texture, consider the gelation conditions such as acid resistance, salt resistance, transparency, etc., convenience of operation, price, stability of supply, etc. to give a smooth texture or softness. use it In addition, in a state where the mixture is made by adding starch syrup, various flavorings or pigments can be added to make it taste various, and its chewy taste is particularly popular with children as a snack food.

As a prior art related to the present invention, Korean Patent Application Laid-Open No. 10-2020-0034358 discloses a method for producing black bellflower jelly containing a black bellflower extract from which the bitter taste is removed, and Korean Patent Publication No. 10-2016-0175542 Ho discloses a method of preparing red bellflower extract by extracting and fermenting red bellflower powder with hot water, and then mixing gelatin to prepare red bellflower jelly, but these are a method for producing jelly containing bellflower vinegar, specific sugars and thickening stabilizers. The conditions are not disclosed.

Accordingly, the present inventors have completed the present invention by confirming the conditions of excellent food preference such as physical properties such as brittleness, color, and texture of jelly prepared using bellflower vinegar.

It is an object of the present invention to provide a method for producing jelly having excellent food preferences such as physical properties, color, and texture by adding bellflower vinegar.

Another object of the present invention is to provide a jelly with bellflower vinegar prepared by the above manufacturing method.

In order to achieve the above object, the present invention

1) preparing a mixture including bellflower vinegar, sugar, gelling agent, thickening stabilizer and water;

2) heating the mixture at 90 to 110° C. for 5 to 15 minutes; and

3) Putting the heated mixture into a mold and solidifying at 0 to 10° C. for 24 to 48 hours.

In addition, the present invention provides a bellflower vinegar added jelly prepared by the above method.

The present invention relates to a method for manufacturing a jelly using bellflower vinegar and to a bellflower vinegar jelly prepared thereby, in which 20% of bellflower vinegar is added relative to the total weight of the jelly, sugar as a sugar, gelatin as a gelling agent, and locust bean gum and xantam gum as thickening stabilizers It was confirmed that the jellies prepared by adding had higher hardness, firmness, sweetness, sourness, and preference compared to the jellies prepared by adding 10% or 30%. can be manufactured, and there is a useful effect that can expand the consumption of bellflower vinegar.

1 shows the physical properties of bellflower vinegar jelly according to the content of bellflower vinegar (Figure 1a), brittleness (Figure 1b), chewability (Figure 1c), adhesion (Figure 1d), elasticity (Figure 1e) and cohesiveness (Figure 1f) ) is a diagram showing the measurement result.
2 is a diagram showing the results of measuring the sugar content (A), pH (B), acidity (C) and moisture (D) of bellflower vinegar jelly according to the content of bellflower vinegar.
3 is a diagram showing the results of measuring the brightness (A), redness (B), and yellowness (C), which are the chromaticity of bellflower vinegar jelly according to the content of bellflower vinegar.
4 is a photograph showing the appearance of bellflower vinegar jelly according to the content of bellflower vinegar.
5 is a diagram showing the sensory evaluation results of bellflower vinegar jelly according to the content of bellflower vinegar.
6 shows the physical properties of bellflower vinegar jelly according to the type of sugar: hardness (FIG. 6A), brittleness (FIG. 6B), chewiness (FIG. 6c), adhesion (FIG. 6D), elasticity (FIG. 6e) and cohesiveness (FIG. 6f) It is a diagram showing the measurement result.
7 is a view showing the results of measuring the sugar content (A), pH (B), acidity (C) and moisture (D) of bellflower vinegar jelly according to the type of sugar.
8 is a view showing the results of measuring the brightness (A), redness (B), and yellowness (C), which are the chromaticity of bellflower vinegar jelly according to the type of sugar.
9 is a photograph showing the appearance of bellflower vinegar jelly according to the type of sugar.
10 is a diagram showing the sensory evaluation results of bellflower vinegar jelly according to the type of sugar.
11 shows the physical properties of bellflower vinegar jelly according to the gelatin content: hardness (FIG. 11A), brittleness (FIG. 11B), chewability (FIG. 11c), adhesion (FIG. 11d), elasticity (FIG. 11e) and cohesiveness (FIG. 11f) It is a diagram showing the measurement result.
12 is a photograph showing the appearance of bellflower vinegar jelly according to the gelatin content.
13 shows the physical properties of bellflower vinegar jelly according to the thickening stabilizer type, hardness (FIG. 13A), brittleness (FIG. 13B), chewability (FIG. 13C), adhesion (FIG. 13D), elasticity (FIG. 13e) and cohesiveness (FIG. 13f) ) is a diagram showing the measurement result.

Hereinafter, the present invention will be described in detail.

the present invention

1) preparing a mixture including bellflower vinegar, sugar, gelling agent, thickening stabilizer and water;

2) heating the mixture at 90 to 110° C. for 5 to 15 minutes; and

3) Putting the heated mixture into a mold and solidifying at 0 to 10° C. for 24 to 48 hours.

The pH of the bellflower herb may be 1.0 to 5.0, may be 2.0 to 4.0, may be 2.5 to 3.5, may be 3.0 to 3.4, and preferably may be 3.2.

The acidity of the bellflower herb may be 1 to 7%, may be 2 to 6%, may be 3 to 5%, and preferably may be 4%.

The bellflower vinegar can be prepared by conventional techniques, and commercially purchased ones can be used, and there is no particular limitation on the method of obtaining it.

The heating step of step 2) may be carried out at 70 to 130 ℃, it may be carried out at 80 to 120 ℃, it may be carried out at 90 to 110 ℃.

The heating step of step 2) may be performed for 3 minutes to 18 minutes, may be performed for 4 minutes to 17 minutes, and may be performed for 5 minutes to 15 minutes.

The hardening step of step 3) may be carried out at 0 to 10 ℃, may be carried out at 2 to 8 ℃, it may be carried out at 3 to 6 ℃, it may be carried out at 4 ℃ preferably.

The hardening step of step 3) may be performed for 12 to 60 hours, may be performed for 18 to 54 hours, and may be performed for 24 to 48 hours.

The bellflower vinegar may be added in an amount of 11 to 29% based on the total weight of the jelly, may be added in an amount of 13 to 27%, may be added in an amount of 15 to 25%, may be added in an amount of 17 to 23%, preferably may be added at 20%.

The gelling agent may be gelatin.

Gelatin that can be used as the gelling agent may be obtained by decomposing and extracting proteins contained in animal skins or bones by enzymes, and any of those derived from pigs, cattle, and fish that have been acid-treated and alkali-treated may be used. .

The gelatin may be added in an amount of 2 to 9%, may be added in an amount of 3 to 8%, may be added in an amount of 4 to 7%, may be added in an amount of 5 to 7% based on the total weight of the jelly, preferably 6% may be added.

The sugar may be sugar, fructooligosaccharide, isomaltooligosaccharide, preferably sugar.

The sugar may be added in an amount of 11 to 29% based on the total weight of the jelly, may be added in an amount of 13 to 27%, may be added in an amount of 15 to 25%, may be added in an amount of 17 to 23%, preferably 20% may be added.

The thickening and stabilizer may be any one selected from the group consisting of pectin, agar, k-carrageenan, gellan gum, locust bean gum and xanthan gum, and may preferably be a mixture of locust bean gum and xanthan gum.

The weight ratio of locust bean gum and xanthan gum may be 1:1, but is not limited thereto.

Hereinafter, the present invention will be described in detail by the following Examples and Experimental Examples.

However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited thereto.

<Example 1> Preparation of bellflower vinegar jelly in which 20% of bellflower vinegar was added to the total weight of jelly

Add 4% gelatin to the total weight of jelly, 20% sugar to the total weight of jelly, and water to 20% of bellflower vinegar relative to the total weight of the jelly, hot water at 90°C or higher, mix evenly for 5 minutes or more, and then harden in a mold at 4°C for 24 hours or more. Bellflower vinegar jelly was prepared in which 20% of bellflower vinegar was added based on the total weight.

<Comparative Example 1> Preparation of bellflower vinegar jelly in which 10% of bellflower vinegar was added to the total weight of the jelly

A bellflower vinegar jelly was prepared in which 10% of the bellflower vinegar was added based on the total weight of the jelly, except that 10% of the bellflower vinegar was used based on the total weight of the jelly.

<Comparative Example 2> Preparation of bellflower vinegar jelly in which 30% of bellflower vinegar was added based on the total weight of the jelly

A bellflower vinegar jelly was prepared in which 30% of the bellflower vinegar was added based on the total weight of the jelly, except that 30% of the bellflower vinegar was used based on the total weight of the jelly.

<Experimental Example 1> Quality evaluation of bellflower vinegar jelly according to the content of bellflower vinegar

1-1. Measurement of the physical properties of jelly according to the content of bellflower vinegar

In order to measure the physical properties of the bellflower vinegar jelly according to the content of bellflower vinegar, the following experiment was performed.

Specifically, the jelly prepared in <Experimental Example 1>, <Comparative Example 1> and <Comparative Example 2> was cut into 1 X 1 X 1 cm and used as a sample, a circular probe having a diameter of 3.5 mm, pre-test speed is 5 mm/sec, test speed is 2 mm/sec, post-test speed is 2 mm/sec, and pressure is set to 98% compression to measure hardness, brittleness, chewiness, adhesion, elasticity and cohesion, respectively. did.

sample Hardness (N) Fragility (N) Chewability adherence resilience cohesive Example 1 129.03±8.19 14.76±1.53 1216.39±181.18 -117.73±30.87 0.24±0.02 0.38±0.01 Comparative Example 1 127.45±3.04 14.30±1.32 1232.77±105.80 -118.61±37.70 0.25±0.02 0.38±0.03 Comparative Example 2 126.48±1.82 13.39±3.57 1460.73±342.34 -115.50±21.61 0.26±0.05 0.43±0.03

As a result, as shown in FIGS. 1A to 1F , the hardness increased as the content of added bellflower vinegar increased, and it was confirmed that the hardness of the jelly containing 20% vinegar was the highest. The brittleness was the lowest in the jelly containing 30% vinegar, but there was no significant difference between the experimental groups. The chewiness, elasticity and cohesiveness of the jelly containing 30% vinegar were the highest, but there was no significant difference between the experimental groups. In the case of adhesion, it was confirmed that it decreased with the addition of vinegar.

1-2. Measurement of sugar content, pH, acidity and moisture of jelly according to the content of bellflower vinegar

The following experiment was performed to measure the sugar content, pH, acidity and moisture of jelly according to the content of bellflower vinegar.

Specifically, the sugar content and pH of the jelly were diluted 10-fold with distilled water and 4 g of the jelly samples prepared in <Experimental Example 1>, <Comparative Example 1> and <Comparative Example 2>, and the supernatant was washed with filter paper ( Whatman NO.2) was used to measure using a refractometer (Pocket Refractometer PAL-1, ATAGO Co.) and a pH meter (Orion 3 star, Thermo scientific Co.), respectively. The acidity of the jelly was measured by taking 1 mL of the filtrate, neutralizing titration (pH 8.3) using 0.1 N NaOH, and converting the consumed solution into acetic acid (%). Moisture of jelly was measured by drying 2 g of each jelly sample in a dry oven (MOV-112, Sanyo Co., Ltd., Osaka, Japan) at 105° C. until constant weight, expressed as a percentage.

sample sugar content pH acidity moisture Example 1 2.8±0.00 4.09±0.00 0.66±0.02 69.09±2.70 Comparative Example 1 2.7±0.00 4.4±0.00 0.83±0.01 69.49±0.28 Comparative Example 2 2.9±0.00 4.0±0.00 0.92±0.01 66.37±1.43

As a result, as shown in FIG. 2 , in the case of the jelly to which 30% of bellflower vinegar was added, the sugar content was the same as that of the non-additive jelly, and it increased in proportion to the content of bellflower vinegar. Although the pH decreased as the content of Bellflower vinegar increased, there was no difference in the experimental section with the addition of Dora vinegar. In terms of acidity, the jelly without bellflower vinegar showed a relatively low content, whereas the jelly with bellflower vinegar added 0.66% to 0.92%. It was confirmed that the moisture decreased in proportion to the content of bellflower vinegar.

1-3. Measurement of color of jelly according to the content of bellflower vinegar

In order to measure the color of jelly according to the content of bellflower vinegar, the following experiment was performed.

Specifically, using a colorimetric colorimeter (CM-3500d, Minolta, Tokyo, Japan), the brightness was L value (lightness), redness was a value (redness), and yellowness was b value (yellowness), respectively. <Experimental Example 1 The jellies prepared in >, <Comparative Example 1> and <Comparative Example 2> were compared.

sample L value a value b value Example 1 62.6±0.22 -1.2±0.04 6.31±0.08 Comparative Example 1 62.7±0.03 -1.2±0.02 6.04±0.03 Comparative Example 2 62.3±0.13 -1.3±0.04 6.87±0.11

As a result, as shown in FIGS. 3 and 4 , brightness and redness decreased as the content of vinegar increased, and yellowness increased.

1-4. Sensory evaluation of jelly according to the content of bellflower vinegar

The sensory evaluation of jelly according to the content of bellflower vinegar was performed as follows.

Specifically, for sensory evaluation of jellies, a taste test for Gilkyongcho jelly developed for 20 employees of the Ministry of Agriculture, Food and Rural Affairs of the National Academy of Agricultural Sciences was conducted. For the preference test, a 9-point scale was used, with a score of 1 indicating “very dislike,” 4 points, “average,” and 7 points, “very good”. The evaluated characteristics were proceeded in the order of color, alertness, chewiness, aroma, sweet taste, sour taste, and overall acceptability.

As a result, as shown in FIG. 5, the color, chewiness and flavor of the jelly containing bellflower vinegar at 30% content was the highest, and the firmness, sweetness, sourness, and preference were the jelly containing bellflower vinegar at 20% content. appeared the highest.

Through the above results, the preference of the jelly containing 20% vinegar was high, and the measurement of other quality characteristics showed no specificity, so it was selected and the next experiment was carried out.

<Example 2> Preparation of bellflower vinegar jelly containing sugar as a type of sugar

Bellflower vinegar jelly containing 20% of the total weight of the jelly was added, and 4% of gelatin was added, and sugar was added so that the sugar content was 20% (20 Brix). .

<Comparative Example 3> Preparation of bellflower vinegar jelly containing fructooligosaccharide as a type of sugar

Bellflower vinegar jelly was prepared in the same manner as in <Example 2>, except that 26% (20 Brix) of fructooligosaccharide was used instead of sugar.

<Comparative Example 4> Preparation of Bellflower vinegar jelly containing isomaltooligosaccharide as a type of sugar

Bellflower vinegar jelly was prepared in the same manner as in <Example 2>, except that 26% (20 Brix) of isomaltooligosaccharide was used instead of sugar.

<Experimental Example 2> Quality evaluation of bellflower vinegar jelly according to the added sugar type

2-1. Measurement of the physical properties of jelly according to the added sugar type

In order to measure the physical properties of the jelly according to the added sugar type, the same as in <Experimental Example 1-1> using the bellflower vinegar jelly prepared in <Example 2>, <Comparative Example 3> and <Comparative Example 4> Each method was measured for hardness, brittleness, chewability, adhesion, elasticity and cohesiveness.

sample Hardness (kg/cm2) brittleness Chewability adherence resilience
cohesive
Example 2 62.13±3.23 11.07±0.71 3.50±0.29 -93.33±5.57
0.21±0.01 0.27±0.01 Comparative Example 3 58.99±8.51 11.86±2.11 3.71±0.77 -95.65±16.69
0.22±0.02 0.28±0.02 Comparative Example 4 48.93±5.77 7.76±0.69 3.70±0.33 -119.29±19.77 0.25±0.03 0.30±0.02

As a result, as shown in FIGS. 6A to 6F , hardness, adhesion and elasticity did not show any difference between the experimental sections, and brittleness and cohesiveness showed the highest values in jelly using isomaltooligosaccharide. It was confirmed that the chewiness was lowest in the jelly using sugar, and there was no difference in the jelly using fructooligosaccharide and isomaltooligosaccharide.

2-2. Measurement of sugar content, pH, acidity and moisture of jelly according to the added sugar type

In order to measure the sugar content, pH, acidity and moisture of the jelly according to the added sugar type, using the bellflower vinegar jelly prepared in <Example 2>, <Comparative Example 3> and <Comparative Example 4>, <Experimental Example> 1-2>, each sugar content, pH, acidity and moisture were measured.

sample sugar content pH acidity moisture Example 2 2.73±0.06 4.13±0.01 0.70±0.02 74.33±0.04 Comparative Example 3 2.70±0.00 4.10±0.00 0.69±0.02 74.35±0.25 Comparative Example 4 2.83±0.06 4.16±0.00 0.68±0.01 73.90±0.21

As a result, as shown in FIG. 7 , there was no significant difference between the experimental groups.

2-3. Measurement of color of jelly according to added sugar

In order to measure the chromaticity of the jelly according to the added sugar type, using the bellflower vinegar jelly prepared in <Example 2>, <Comparative Example 3> and <Comparative Example 4>, the same as in <Experimental Example 1-3> The chromaticity of the jelly was measured by this method.

sample L value a value b value Example 2 62.0±0.11 -1.2±0.03 6.5±0.04 Comparative Example 3 61.5±0.10 -1.3±0.03 6.5±0.06 Comparative Example 4 62.0±0.11 -1.2±0.02 6.4±0.06

As a result, as shown in FIGS. 8 and 9 , it was confirmed that the brightness, redness, and yellowness of the jelly containing sugar were the highest.

2-4. Sensory evaluation of jelly according to the added sugar type

For sensory evaluation of the jelly according to the added sugar type, the same method as in <Experimental Example 1-4> using the bellflower vinegar jelly prepared in <Example 2>, <Comparative Example 3> and <Comparative Example 4> Jelly sensory evaluation was performed with

As a result, as shown in FIG. 10, the jelly using isomaltooligosaccharide showed the highest color, and the jelly containing sugar showed the highest hardness, chewiness, flavor, sweetness, sour taste and preference.

<Example 3> Preparation of bellflower vinegar jelly added with gelatin 6% based on the total weight of the jelly

To 6% of the total weight of the jelly, 20% of bellflower vinegar, 20% of sugar, and water were added to 6% of the total weight of the jelly, mixed evenly in a hot water bath, and then hardened in a mold to prepare a bellflower vinegar jelly containing 6% of the gelatin compared to the total weight of the jelly. .

<Comparative Example 5> Preparation of bellflower vinegar jelly added with 4% of gelatin based on the total weight of the jelly

Bellflower vinegar jelly was prepared in the same manner as in <Example 3>, except that 4% of gelatin was used based on the total weight of the jelly.

<Comparative Example 6> Preparation of bellflower vinegar jelly added with 5% of gelatin relative to the total weight of the jelly

Bellflower vinegar jelly was prepared in the same manner as in <Example 3>, except that 5% of gelatin was used based on the total weight of the jelly.

<Experimental Example 3> Evaluation of physical properties of bellflower vinegar jelly according to gelatin content

In order to evaluate the physical properties of bellflower vinegar jelly according to the gelatin content, each jelly prepared in <Example 3>, <Comparative Example 5> and <Comparative Example 6> was used in the same manner as in <Experimental Example 1-1>. Each method was measured for hardness, brittleness, chewability, adhesion, elasticity and cohesiveness.

sample Hardness (kg/cm2) brittleness Chewability adherence resilience
cohesive
Example 3 0.68±0.14 127.25±5.71 0.06±0.02 -39.73±6.09 0.33±0.05 0.25±0.04 Comparative Example 5 1.26±0.37 110.90±7.06 0.06±0.03 -26.06±13.71 0.28±0.03 0.18±0.02 Comparative Example 6 0.86±0.59 105.41±13.61 0.05±0.04 -33.05±16.12 0.27±0.03 0.19±0.02

As a result, as shown in FIGS. 11A to 11F , as the gelatin content increased, the hardness and adhesion tended to decrease, and it was confirmed that the elasticity and cohesiveness were highest when the gelatin content was 6%. Therefore, in order to solve the problem of dissolving at room temperature by fixing the gelatin content to 6%, the following experiment was conducted in which other central stabilizers were mixed and used.

<Example 4> Preparation of bellflower vinegar jelly to which locust bean gum and xantam gum are added as thickening stabilizers

Locust bean gum 0.5%, xanthan gum 0.5%, gelatin 6%, bellflower vinegar 20%, sugar 20% and water based on the total weight of the jelly are added, mixed evenly, and solidified in a mold based on the total weight of the jelly 0.5% of locust bean gum and xanthan Bellflower vinegar jelly to which 0.5% of gum was added was prepared.

<Comparative Example 7> Preparation of bellflower vinegar jelly with added pectin, agar, K-carrageenan and gellan gum as thickening stabilizers

As a thickening stabilizer, instead of 0.5% locust bean gum and 0.5% xanthan gum, 1% each of pectin, agar, K-carrageenan, and gellan gum relative to the total weight of jelly was added in the same manner as in <Example 4>, except that Jelly was prepared.

<Experimental Example 4> Quality evaluation of jelly according to the type of thickener and stabilizer

4-1. Evaluation of the physical properties of jelly according to the type of thickener and stabilizer

In order to evaluate the physical properties of the jelly according to the type of thickening stabilizer, as a control, bellflower vinegar jelly without the addition of the thickening stabilizer prepared in <Example 3>, and each bellflower prepared in <Example 4> and <Comparative Example 7> Using vinegar jelly, each hardness, brittleness, chewiness, adhesion, elasticity, and cohesiveness were measured in the same manner as in <Experimental Example 1-1>.

sample Hardness (kg/cm2) brittleness Chewability adherence resilience
cohesive
Example 4 96.05±10.07 6.34±0.29 6.33±1.37 -265.81±41.70 0.24±0.04 0.28±0.05 Without thickening stabilizer (Example 3) 0.62±0.14 127.25±5.71 0.06±0.02 -39.73±6.09 0.33±0.05 0.25±0.04 Jelly with pectin 93.45±5.66 23.19±0.81 6.19±1.90 -100.0±18.86 0.30±0.05 0.22±0.02 agar-added jelly 158.82±6.54 33.35±2.84 17.25±3.22 -67.36±30.99 0.32±0.03 0.34±0.04 Jelly with k-carrageenan 118.04±6.93 6.64±0.50 10.65±3.88 -257.33±57.99 0.26±0.08 0.35±0.05 Jelly with Gellan Gum 190.22±11.03 28.17±7.38 12.67±2.18 -22.35±4.57 0.26±0.02 0.25±0.02

As a result, as shown in FIGS. 13a to 13f, the hardness was compared to the jelly prepared in <Example 3> with the addition of 6% gelatin and no thickening stabilizer, gellan gum, agar, k-carrageenan, locust bean gum + xanthan. The hardness was improved in the order of gum and pectin-added jelly, and the brittleness was 6.34 ~ 33.35 N, which was lower than that of jelly using only gelatin, confirming that the brittleness was improved. Chewability was in the order of pectin, gellan gum, k-carrageenan, locust bean gum + xanthan gum, and pectin. Adhesiveness of k-carrageenan, locust bean gum + xanthan gum was lower than that of other thickening stabilizers, and elasticity and cohesiveness showed no significant difference between the experimental groups.

As a result of manufacturing bellflower vinegar jelly according to the type of thickener and measuring the physical properties, it was found that the brittleness of jellies using k-carrageenan, locust bean gum, and xanthan gum is suitable if the average value is 5 N or less for the physical property test according to the regulations of the Ministry of Food and Drug Safety. Jelly using roast bean gum and xanthan gum as thickening stabilizers was selected because it is most suitable for the contents and dissolves at room temperature in the case of jellies using k-carrageenan.

4-2. Sensory evaluation of jelly according to the type of thickener and stabilizer

The sensory evaluation of the jelly according to the type of viscous stabilizer was performed as follows.

Specifically, for sensory evaluation of jellies, a taste test for Gilgyeongcho jelly developed for 10 employees of the Ministry of Agriculture, Food and Rural Affairs of the National Academy of Agricultural Sciences was conducted. For the preference test, a 9-point scale was used, with a score of 1 indicating "very dislike", 4 points "average", and 7 points "very good". The evaluated characteristics were proceeded in the order of color, alertness, chewiness, aroma, sweetness, sour taste, and overall acceptability.

As a result, as shown in FIG. 14 , the color of the jelly using gelatin was highest, but the jelly using pectin showed the highest in firmness, chewiness, sour taste, and preference.

As a result of producing bellflower vinegar jelly according to the type of thickening stabilizer, the brittleness decreased as the thickening stabilizer was used, and as a result of the sensory test, pectin was the highest, so jelly using the same was selected.

Claims (12)

1) Bellflower vinegar in an amount of 15 to 25% relative to the total weight of the jelly, 11 to 29% of the sugar (sugar, sucrose) relative to the total weight of the jelly, 5.5 to 6.5% of the gelatin relative to the total weight of the jelly, 0.2 to 1.8% of the total weight of the jelly preparing a mixture comprising pectin and water;
2) heating the mixture at 90 to 110° C. for 5 to 15 minutes; and
3) A method for producing jelly with bellflower vinegar comprising the step of putting the heated mixture into a mold and hardening at 0 to 10° C. for 24 to 48 hours.
According to claim 1,
The bellflower vinegar has a pH of 3.0 to 3.4 and an acidity of 3 to 5%, a method for producing jelly with bellflower vinegar.
delete delete delete delete delete delete delete delete According to claim 1,
L value of the bellflower vinegar added jelly is 62.0±0.11, a value is -1.2±0.03, and b value is 6.5±0.04, the method of manufacturing bellflower vinegar added jelly.
A jelly made by the method of claim 1 with bellflower vinegar added.

Images