KR102475863B1 - Method for preparing fruit jelly beverage and the fruit jelly beverage produced by the same method - Google Patents

Abstract

The present invention provides a method for producing a fruit beverage that can feel the texture and flavor of juice and jelly while simultaneously including a jelly portion and a juice portion by double filling after producing a fruit jelly portion and a fruit juice portion, respectively, and fruit jelly prepared thereby It's about drinks. The fruit jelly beverage according to the present invention includes a jelly part and a juice part in one product at the same time, and can be consumed while maintaining each texture and flavor when drinking, and the jelly part is soft and tangled, and the pulp included in the jelly part, You can feel the chewy texture due to Nata de Coco, and at the same time, you can consume the juice part, so you can enjoy a unique fruit jelly drink that has not been available before.

Description

Method for preparing fruit jelly beverage and the fruit jelly beverage produced by the same method}

The present invention provides a method for producing a fruit beverage that can feel the texture and flavor of juice and jelly while simultaneously including a jelly portion and a juice portion by double filling after producing a fruit jelly portion and a fruit juice portion, respectively, and fruit jelly prepared thereby It's about drinks.

Jelly beverages or gel-like beverages are known in various forms at home and abroad, and most jelly beverages or gel-like beverages are products that secure microbial safety by adjusting the pH to a low level by adding an acidulant. Jelly refers to food coagulated with colloids such as pectin, gelatin, agar, and alginic acid. These jellies include jams in a jelly state by adding sugar to frozen fruits or fruit juices in which gelatin and agar are coagulated.

Jelly is mainly used for snacks and desserts, but recently, research on drinks that can feel the chewy feeling of jelly among liquid juice drinks by adding jelly to juice drinks and products for drinks containing jelly have been sold.

Jelly beverages currently being distributed are in the form of ingesting soft jelly in a pouch container like a beverage, or ingesting hard jelly in a cup container with a spoon, or ingesting a beverage containing jelly, pulp, nata de coco, etc. Most of the forms, etc.

On the other hand, the present inventors complete a new type of fruit jelly beverage that can feel the texture and flavor of juice and jelly, respectively, while simultaneously including the jelly part and the juice part by double filling after manufacturing the fruit jelly part and the fruit juice part, respectively. It became.

An object of the present invention is to prepare a fruit jelly part and a fruit juice part and double fill them in a weight ratio of 1: 2 to 1: 8, so that the jelly part and the juice part do not mix and maintain their respective shapes, so that the texture and flavor are It is for making a good fruit jelly drink.

In order to achieve the above object, the present invention provides (a) preparing a jelly portion comprising fruit concentrate, agar and gum mix; (b) preparing a juice portion comprising purified water, fruit concentrate and fruit puree; and (c) filling the juice portion after filling the jelly portion, wherein the jelly portion and the juice portion have a weight ratio of 1:2 to 1:8.

The jelly beverage according to the present invention is characterized in that the jelly portion and the juice portion are prepared separately, the jelly portion is first filled, and then the juice portion is secondarily filled, and the jelly portion immediately becomes a solid phase and the juice portion is present at the top. At this time, due to the specific composition and content of the components constituting the jelly part and the juice part, the specific ratio and each filling method of the jelly part and the juice part, and the excellent elasticity and suction property of the jelly part according to this, the jelly part and the juice part exist together and are mutually exclusive. It is maintained without mixing, and when drinking, juice and jelly are ingested at the same time while maintaining their respective texture and flavor.

Specifically, the jelly portion and the juice portion may be filled in a beverage container at a weight ratio of 1:2 to 1:8. When the jelly part that is primarily filled at the bottom of the container and the juice part that is filled secondarily at the top of the container exceed a weight ratio of 1:8, the jelly part is crushed by the force applied during the process of completing and distributing the beverage fragile In addition, when the ratio of the jelly part to the juice part is less than 1:2, it is difficult to sufficiently feel the texture of the juice distinguished from the jelly part because the amount of the juice part is small.

Specifically, in the step of filling the juice part after filling the jelly part, the jelly part may be filled at a temperature of 40 to 90 ° C (excluding the boundary value), and the juice part may be filled at a temperature of 5 to 40 ° C. When the filling temperature of the jelly part is 90° C. or higher, the gum mix included in the jelly part is deteriorated and the inhalability is lowered, making it difficult for consumers to consume juice and jelly simultaneously. If the filling temperature of the jelly part is 40 ° C. or less, the jelly part hardens as it is, making it difficult to fill and mix with the juice part.

In the present invention, the jelly portion may further include a stabilizer as an additive. The stabilizer may be, for example, sodium malate, potassium chloride, sodium citrate, calcium lactate, or sodium fumarate, but is not limited thereto.

In the present invention, the fruit may be at least one selected from the group consisting of peach, orange, apple, plum, apricot, kiwi, pineapple, strawberry, grapefruit, blueberry and mango, but is not limited thereto.

In the embodiment of the present invention, a fruit jelly drink was prepared using oranges and peaches, but the fruits used are not limited thereto and various fruits may be used. Even when fruits other than oranges and peaches are used, if the specific ingredients and contents of the gum mix composition according to the present invention, the specific ratio of the jelly part and the juice part, and the temperature and time conditions during double filling are used, the tangy jelly part and the juice part can be obtained. You can complete a fruit jelly drink that can be consumed at the same time.

In the present invention, the fruit jelly beverage may be characterized in that it comprises a solid phase jelly at the lower end and a liquid phase juice at the upper end.

Specifically, the solid phase jelly may include nata de coco, fruit, or both. The nata de coco and the fruit may have a length of 2 to 20 mm at one end, and the fruit may be a piece of fruit flesh cut to fit the length.

In general, when the jelly part contains nata de coco or pulp, it is difficult to make a hard and elastic gel, and even after the jelly is formed, there is a problem such that the jelly is cracked in the portion where the nata de coco or pulp is located. On the other hand, according to the present invention, even when the jelly part contains nata de coco, pulp, etc., gelation occurs stably and well, so that a hard and elastic jelly part is formed, and nata de coco and pulp are evenly dispersed in the jelly part, so that nata de coco You can feel the chewiness of the fruit and the texture of the jelly together.

In the present invention, the jelly portion may include agar and gum mix in a weight ratio of 1:1 to 1:5. When the ratio of agar and gum mix exceeds a weight ratio of 1:5, hard and elastic gelation is difficult, and the jelly is easy to crack even after the jelly is formed. If the ratio of agar and gum mix is less than 1: 1, the jelly may not be well mixed with the juice when consumed by the consumer, so only the juice is discharged and the jelly remains in the beverage container.

In the present invention, the gum mix may include at least one selected from the group consisting of dextrin, iota carrageenan, kappa carrageenan, locust bean gum, and xanthan gum. The gummix may be a gummix of a hydrocolloid combination capable of forming a gel phase even in a liquid phase and forming a 2-phase.

Specifically, the gum mix may include iota-carrageenan and kappa-carrageenan, and the iota-carrageenan and kappa-carrageenan may be included in a weight ratio of 7:3 to 3:7. If the ratio of iota-carrageenan and kappa-carrageenan exceeds a weight ratio of 7:3, the jelly may not mix well with the juice when consumed by consumers, and the ratio of iota-carrageenan and kappa-carrageenan is less than 3:7 The formed jelly is prone to cracking. Preferably, the gum mix may include iota carrageenan and kappa carrageenan in a weight ratio of 6:4 to 4:6.

In addition, the present invention provides a fruit jelly beverage prepared according to the above method.

The fruit jelly beverage prepared according to the method of the present invention may be provided in a form including a solid jelly at the bottom and a liquid juice at the top. The beverage can be stably stored and distributed from the time of manufacture until the expiration date determined according to the Food Sanitation Act in a state in which jelly is arranged at the lower end and juice is arranged at the upper end. When the beverage is consumed, the jelly and juice may be mixed as the consumer shakes the container in which the beverage is stored, and the jelly portion and the juice portion may be simultaneously provided by inhalation.

The fruit jelly beverage according to the present invention can be consumed while maintaining each texture and flavor when drinking while simultaneously including a jelly part and a juice part in one product, and the jelly part is tangled yet soft, and the pulp contained in the jelly part , You can feel the chewy texture due to nata de coco, and at the same time, you can consume the juice part, so you can enjoy a unique fruit jelly drink that has not been available before.

The fruit jelly beverage according to the present invention includes a jelly part and a juice part at the same time in one product, so that the jelly part and the juice part are stably maintained without being mixed during the product distribution process, and the jelly part is broken and provided when the consumer consumes the product. It can be eaten while maintaining the texture and flavor of each of the jelly part and the juice part.

1 is an image of a jelly part in a fruit jelly beverage prepared according to Example 1 of the present invention.
2 is an image confirming the elasticity of the jelly by removing the juice part from the fruit jelly beverage prepared according to Example 1 of the present invention and stretching only the jelly part down.
3 is an image of a jelly beverage prepared using a gum mix according to Comparative Example 3.
4 is an image confirming the elasticity of the jelly by removing the juice part from the jelly drink prepared using the gum mix according to Comparative Example 3 and stretching only the jelly part down.
5 is an image confirming whether a 2-phase is formed according to the weight ratio of the jelly part and the juice part when manufacturing a fruit jelly beverage according to Example 1 of the present invention.
6 is an image of a fruit jelly beverage prepared according to Example 1 of the present invention.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for explaining the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

Example 1. Preparation of Jelly Drink

Example 1-1. Manufacture of jelly part

Preparation and weighing of raw materials

Agar, dextrin, iota carrageenan, kappa carrageenan, locust bean gum, xanthan gum, calcium lactate, sodium citrate and sugars were prepared, and fruit concentrates and frozen fruits were moved to a refrigerated warehouse and thawed.

gummix sign language

Liquid saccharide, agar, gum mix (dextrin, iota carrageenan, kappa carrageenan, locust bean gum and xanthan gum), calcium lactate and sodium citrate were prepared by dividing them into 8 parts, and the gum mix, calcium lactate and sodium citrate were sufficiently dissolved in the liquid saccharide. After that, they were individually put into the syrup tank. At this time, after raising the temperature of the syrup tank to 70 to 90 ° C, all the liquid sugars prepared for hydration were sequentially introduced and hydrated at 70 to 90 ° C for 5 to 20 minutes.

At this time, the gum mix contains 17 to 24% iota carrageenan, 15 to 40% kappa carrageenan, 15 to 40% xanthan gum, 14 to 40% locust bean gum, 5 to 22% sodium citrate, and 1 to 10 potassium chloride based on weight. It was configured to include 10%, calcium lactate 2 to 5% and dextrin 3 to 16%, and the specific content (unit: weight%) for each preparation example is shown in Table 1 below.

iotacarrageenan kappa
carrageenan xanthan gum Locust Empty Sword sodium citrate potassium chloride calcium lactate dextrin Preparation Example 1 17.24 13.79 28.74 17.24 5.75 9.20 2.30 5.75 Preparation Example 2 16.67 12.50 25.00 16.67 8.33 8.33 4.17 8.33 Preparation Example 3 14.29 10.71 21.43 14.29 20.00 7.14 3.57 8.57 Comparative Example 1 21.67 0.00 30.00 20.00 20.83 0.00 4.17 3.33 Comparative Example 2 21.67 0.00 30.00 20.00 8.33 0.00 4.17 15.83 Comparative Example 3 0.00 13.33 30.00 20.00 20.83 8.33 4.17 3.33 Comparative Example 4 3.85 13.85 15.38 38.46 7.69 9.23 3.85 7.69 Comparative Example 5 23.08 2.31 38.46 15.38 7.69 1.54 3.85 7.69

Agar and the gum mix of Preparation Examples 1 to 3 were prepared in a weight ratio of 1: 1 to 1: 5, so that hard and excellent suction power jelly could be prepared.

In contrast, jelly was prepared by using agar and the gum mix of Comparative Example 1 or Comparative Example 2 at a weight ratio of 1:1 to 1:5, but the jelly was formed very hard, making it very difficult to inhale the jelly. Comparative Examples 1 and 2 did not include kappa carrageenan, and the content of sodium citrate was different. When the pulp was included, the jelly prepared with the gum mix of Comparative Example 2 was hard in itself, but the jelly and the pulp were separated because it could not firmly hold the pulp included in the jelly part.

In the case of using the gum mix of Comparative Example 3 in the same way, the jelly was immediately broken and could not maintain its shape. Even when iota-carrageenan and kappa-carrageenan were used together, in Comparative Example 4, where the amount of iota-carrageenan was lower than a certain level, the jelly was easily broken, and in Comparative Example 5, where the amount of iota-carrageenan was higher than a certain level, the jelly was formed hard. It was difficult to inhale.

A jelly portion was prepared by mixing the gummix hydrate and agar according to the preparation example, and the weight ratio of the agar and gummix hydrate was set to that shown in Table 2 below.

mixed content weight ratio Experimental Example 1 Agar: Preparation Example 1 Gum Mix 1:0.5 1:1 1:2.8 1:6 Experimental Example 2 Agar: Preparation Example 2 Gum Mix 1:0.5 1:1 1:2.8 1:6

In the case of Experimental Examples 1 and 2, when agar and gum mix were mixed at weight ratios of 1:1 and 1:2.8, hard and excellent suction power jelly could be prepared. However, when mixing at a weight ratio of 1:0.5, the jelly was formed very hard, so it was very difficult to inhale the jelly, and when mixing at a weight ratio of 1:6, the jelly was easily broken.

Mixture of raw materials and input of fragrance

Fruit concentrate, acidulant, and natural pigment were added to the hydrated gum mix, followed by nata de coco and frozen fruit. The blended raw materials were batch sterilized at 80 ± 10 ° C. for 20 ± 10 minutes, and then fruit flavor was added.

Example 1-2. Manufacture of juice part

Preparation and weighing of raw materials

Fruit concentrates, fruit purees, and frozen fruits were moved to a refrigerated warehouse and thawed, and necessary ingredients such as liquid sugar, calcium lactate, and sodium citrate were weighed.

Mixture of raw materials

After adding a part of purified water, sugars were added. Thereafter, fruit concentrate, fruit puree, frozen fruit, etc. were added, calcium lactate and acidulant were added, and natural pigments were added. Thereafter, the juice part was sterilized (100 ± 15 ° C, around 15 ± 10 sec) and cooled to 50 ° C or less.

Example 1-3. Manufacture of Jelly Drinks

filling temperature

A jelly drink was prepared by sequentially filling the jelly portion prepared in Experimental Example 2 of Example 1-1 so that the weight ratio of agar:gum mix was 1:2.8, and the juice portion according to Example 1-2.

The jelly part and the juice part were filled in a weight ratio of 1:2 to 1:8, and the juice part was filled while maintaining the temperature below 40 ° C. The jelly part was filled under the temperature conditions shown in Table 3 below, and it was confirmed whether the jelly part and the 2-phase were formed accordingly (5: jelly was formed quickly and phase separation was performed immediately, 4: jelly was formed quickly and phase separation was performed, 3: Jelly is formed and phase separation occurs, 2: Jelly is formed only after aging, 1: Jelly is hardly formed, 0: Phase separation does not occur).

Jelly part filling temperature (℃) Juice part filling temperature (℃) Formation of 2-phase 40 10 One 40 25 One 45 10 5 45 25 5 50 10 4 50 25 4 60 10 4 60 25 3 70 10 4 70 25 3 80 10 3 80 25 2 90 10 One 90 25 0

When the filling temperature of the jelly part was 40 ° C. or less, the jelly part itself was hardened and filling was not performed. When the jelly portion filling temperature was 90 ° C. or higher, the jelly portion and the juice portion filled following the jelly portion were mixed and gelled to form one jelly mass without forming a two-phase.

mixing ratio

The jelly beverage prepared by filling the jelly portion at 80 ° C. was aged for 12 to 48 hours in a refrigerator. As a result of removing the juice part from the aged jelly drink and observing the shape of the jelly part, the jelly part remained tangled and exhibited excellent elasticity without sagging when the jelly was stretched downward (FIGS. 1 and 2) . From this, by maintaining the weight ratio of agar and gum mix constituting the jelly part at a weight ratio of 1: 1 to 1: 5, a jelly part with good elasticity is formed, and despite the presence of the juice part on the jelly part, the jelly is not broken or crushed. it was found to be maintained.

On the other hand, in Comparative Example 3, when jelly juice was prepared in the same manner as in Example 1-3 using gum mix, and then the shape of the jelly portion was observed after removing the juice portion, the shape of the jelly remained, but there was no tangled feeling. When the jelly was stretched, it was confirmed that it drooped downward (Figs. 3 and 4).

Additionally, when filling the jelly part at 80 ° C. and maintaining the juice part below 40 ° C., the jelly formation was confirmed while adjusting the weight ratio of the jelly part and the juice part to 1: 2 to 1: 5.

As shown in FIG. 5, when the weight ratio of the jelly part and the juice part is (a) 1:2, (b) 1:3, (c) 1:4, (d) 1:5, the 2-phase is well formed. confirmed that

Example 2. Sensory evaluation

For the jelly beverages prepared in Examples 1-3, sensory evaluation was conducted on 40 consumer panelists, and the intensity of sweetness, intensity of sourness, intensity of jelly absorption, elasticity of jelly, preference for each item, and overall preference was evaluated out of 9 points and shown in Table 4 below.

rater sweetness intensity Sour intensity Intensity of jelly absorption elasticity of jelly sweetness preference sour taste preference Preference for the degree of jelly inhalation jelly elasticity
preference overall preference One 7 6 6 4 7 7 4 4 5 2 4 5 7 7 5 6 4 6 6 3 6 6 5 4 7 7 5 5 6 4 4 4 3 3 5 5 4 4 5 5 5 5 3 2 6 7 5 3 5 6 8 6 9 2 5 5 2 2 3 7 7 6 6 4 7 8 8 7 8 8 7 6 5 6 7 7 6 6 7 9 6 3 4 5 7 7 7 7 7 10 5 5 3 3 8 8 7 3 7 11 6 6 5 3 7 6 7 6 6 12 5 5 4 4 4 6 5 6 6 13 3 3 One One 7 5 6 2 3 14 7 3 4 9 7 7 8 6 6 15 5 7 7 3 6 6 5 5 6 16 6 4 One 2 7 7 4 4 5 17 4 4 One One 7 5 3 3 5 18 6 6 7 6 7 7 6 5 6 19 7 4 7 2 4 4 3 3 4 20 2 6 2 5 4 4 7 5 7 21 4 6 5 4 7 6 5 4 6 22 5 2 3 3 5 6 7 4 5 23 5 4 4 7 7 5 7 7 7 24 4 3 6 6 7 5 8 8 7 25 4 One 7 3 8 4 3 5 7 26 6 3 3 3 4 6 7 6 6 27 5 6 7 5 5 5 4 6 4 28 4 3 7 7 6 4 6 7 6 29 5 8 8 7 4 4 4 6 6 30 6 5 3 6 8 7 5 6 7 31 6 7 4 4 7 7 6 6 7 32 7 6 6 4 7 7 6 4 7 33 8 6 7 6 7 8 8 7 7 34 6 3 7 2 7 3 7 3 6 35 8 8 4 6 8 8 7 4 6 36 5 5 9 3 8 8 8 5 7 37 4 4 6 6 7 7 5 7 7 38 7 2 2 3 7 4 6 4 7 39 5 6 3 3 8 7 6 5 8 40 6 5 8 3 7 7 4 4 6 Average 5.50 4.83 4.98 4.18 6.45 6.05 5.63 5.00 6.05

As a control, a mixture of agar and the gummix according to Comparative Example 1 at a weight ratio of 1:2.8 was prepared as a jelly drink by the method according to Examples 1-3 and evaluated in the same way.

rater sweetness intensity Sour intensity Intensity of jelly absorption elasticity of jelly sweetness preference sour taste preference Preference for the degree of jelly inhalation jelly elasticity
preference overall preference One 6 6 6 7 8 8 7 7 7 2 6 4 6 7 7 6 7 4 7 3 5 3 3 6 7 6 5 8 7 4 5 3 6 6 7 7 7 7 7 5 5 2 5 3 7 7 7 5 7 6 7 5 6 8 7 7 5 7 7 7 6 4 4 7 8 6 4 7 7 8 6 3 4 4 8 7 6 6 7 9 5 2 2 2 7 7 7 4 7 10 7 5 6 7 7 7 3 7 4 11 5 5 4 4 8 7 6 7 7 12 5 5 8 8 8 7 4 4 5 13 3 2 4 4 7 5 7 4 5 14 7 2 5 7 7 4 9 8 9 15 4 7 8 7 6 7 3 7 6 16 6 4 2 4 7 7 8 7 7 17 4 3 6 3 7 4 7 3 7 18 5 3 8 3 5 5 2 5 4 19 5 4 3 5 6 7 4 5 6 20 4 5 6 4 5 7 4 4 5 21 4 4 3 7 5 5 7 7 7 22 5 2 7 5 5 6 3 5 4 23 5 3 7 7 7 7 5 5 7 24 3 5 6 4 6 4 8 8 6 25 7 One One One 4 4 2 2 2 26 6 3 7 7 4 6 4 7 8 27 6 6 4 6 6 7 4 6 5 28 5 3 8 6 6 4 7 4 7 29 6 7 9 5 6 7 4 7 7 30 6 6 7 7 7 7 4 6 5 31 4 5 7 7 6 6 4 6 4 32 6 6 8 7 7 6 6 8 8 33 7 4 9 2 6 3 3 3 4 34 7 2 7 8 7 3 7 8 3 35 8 7 5 7 8 8 6 6 7 36 5 5 4 4 4 7 4 4 5 37 3 6 One 2 7 7 3 3 5 38 5 4 3 4 5 6 7 6 6 39 4 4 7 7 6 5 5 7 6 40 5 5 8 7 7 7 7 7 7 Average 5.33 4.13 5.50 5.40 6.45 6.08 5.30 5.78 6.03

As shown in Tables 4 and 5, the jelly beverage prepared according to Examples 1-3 was found to have excellent inhalability compared to the jelly beverage according to Comparative Example, and the taste of each jelly and juice was felt well when inhaled.

Of course, the present invention is not limited to the above-described embodiment, and may include a combination of the above embodiments or a combination of at least one of the above embodiments and known technology as another embodiment.

Although the present invention has been described in detail through specific examples, this is for explaining the present invention in detail, the present invention is not limited thereto, and within the technical spirit of the present invention, by those skilled in the art It will be clear that the modification or improvement is possible.

All simple modifications or changes of the present invention fall within the scope of the present invention, and the specific protection scope of the present invention will be clarified by the appended claims.

Claims (9)

(a) preparing a jelly part containing fruit concentrate, agar and gum mix;
(b) preparing a juice portion comprising purified water, fruit concentrate and fruit puree; and
(c) filling the juice part after filling the jelly part, wherein the weight ratio of the jelly part and the juice part is 1:2 to 1:8,
The filling temperature of the jelly part is 45 to 80 ° C, and the filling temperature of the juice part is 5 to 40 ° C. According to claim 1,
Wherein the fruit is at least one selected from the group consisting of peaches, oranges, apples, plums, apricots, kiwi, pineapples, strawberries, grapefruits, blueberries and mangoes. According to claim 1,
The fruit jelly beverage is a method for producing a fruit jelly beverage comprising a solid phase jelly at the bottom and a liquid phase juice at the top. According to claim 3,
The method of producing a fruit jelly beverage, wherein the solid phase jelly comprises nata de coco, fruit, or both. According to claim 1,
A method for producing a fruit jelly beverage comprising the agar and gum mix in a weight ratio of 1: 1 to 1: 5. According to claim 1,
The gum mix comprises at least one selected from the group consisting of dextrin, iota carrageenan, kappa carrageenan, locust bean gum, and xanthan gum. According to claim 6,
The gum mix comprises iota carrageenan and kappa carrageenan in a weight ratio of 7:3 to 3:7. delete A fruit jelly beverage prepared according to the method of any one of claims 1 to 7.

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