KR102511661B1 - Healthy Jelly Containing immature Citrus unshiu juice as an active ingredient, and Producing Method Thereof - Google Patents
Healthy Jelly Containing immature Citrus unshiu juice as an active ingredient, and Producing Method Thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
본 발명의 풋귤 착즙액을 유효성분으로 포함하는 건강 젤리는 각 성분비별 최적의 제조 조건을 확립하여, 풋귤의 풍미를 최대한 유지하며, 표면이 매끈하고, 상온에서도 오랜 시간 동일한 형태를 유지할 수 있어 요즘 소비자들로부터 많은 관심을 받고 있는 스틱 형태의 풋귤 착즙액 젤리로 사용될 수 있음을 확인하여 본 발명을 완성하였다.The health jelly containing the green tangerine juice of the present invention as an active ingredient establishes the optimal manufacturing conditions for each component ratio, maintains the flavor of green tangerines to the maximum, has a smooth surface, and can maintain the same shape for a long time even at room temperature. The present invention was completed by confirming that it could be used as a stick-type green tangerine juice jelly that has attracted a lot of attention from consumers.
Description
본 발명은 풋귤 (immature Citrus unshiu) 착즙액을 유효성분으로 포함하는 건강 젤리 및 이의 제조방법에 관한 것으로, 더욱 구체적으로는 풋귤 착즙액 액상제형의 겔화 유무 확인 및 품질을 분석하여 최적의 조건으로 제조된 건강 젤리 및 이의 제조방법에 관한 것이다.The present invention relates to a health jelly containing green tangerine (immature Citrus unshiu ) juice as an active ingredient and a method for manufacturing the same, and more specifically, manufacturing under optimal conditions by confirming gelation of green tangerine juice liquid formulation and analyzing quality It relates to health jelly and its manufacturing method.
2017년 시장조사전문기업 엠브레인 트렌드모니터의 자료에 따르면, 전국 만 13~59세 남녀 1,050명을 대상으로 ‘비만’ 및 ‘다이어트’관련 설문조사를 실시한 결과, 대부분의 사람들은 자신의 체중 상태에 만족을 하지 못하고 있으며, 다이어트의 필요성을 크게 느끼는 것으로 나타나고 있다.According to data from Embrain Trend Monitor, a market research company in 2017, a survey was conducted on 'obesity' and 'diet' among 1,050 men and women aged 13 to 59 nationwide, and most of them were satisfied with their weight. It appears that they are not able to eat, and feel the need for a diet.
체중에 대한 불만족은 ‘다이어트’에 대한 생각으로 이어지고 있으며, 전체 10명 중 8명 (81.1%)이 현재 자신은 체중 조절이 필요한 상태라고 바라보고 있으며, 이는 앞서 스스로를 살이 찐 편이라고 평가한 응답자 (56.3%)보다도 훨씬 많은 수준으로, 정상 체중인 경우에도 다이어트의 필요성을 느낄 만큼 한국사회가 ‘마른 몸매’를 선호하는 경향이 뚜렷하다는 해석을 가능케한다. 다이어트의 필요성을 느끼는 사람들의 비중 (09년 82.3%→10년 81.5%→1년 83.3%→17년 81.1%)은 예전과 비슷한 편이었으며, 상대적으로 남성 (7.1%)보다는 여성 (83.8%), 그리고 20~30대 (10대 69%, 20대 84.7%, 30대 85.2%, 40대 79.2%, 50대 78.7%)가 체중 조절의 필요성을 보다 많이 느끼고 있으며, 감량하고 싶어하는 체중량으로는 대략 약 3kg (12.4%) ~ 5Kg (21.6%), 또는 10kg (12.6%) 정도를 많이 꼽고 있다.Dissatisfaction with weight leads to thinking about 'diet', and 8 out of 10 (81.1%) of the total respondents view themselves as needing to control their weight, which is the result of respondents who rated themselves as gaining weight in the past. (56.3%), it is possible to interpret that Korean society has a clear tendency to prefer a 'skinny body' to the extent that people feel the need to diet even when they are of normal weight. The proportion of people who feel the need to diet (82.3% in 2009 → 81.5% in 10 → 83.3% in 1 year → 81.1% in 2017) was similar to before, and women (83.8%) were relatively more male (7.1%), And 20s to 30s (69% in their teens, 84.7% in their 20s, 85.2% in their 30s, 79.2% in their 40s, 78.7% in their 50s) feel the need to control their weight more, and the amount of weight they want to lose is about About 3kg (12.4%) ~ 5Kg (21.6%), or 10kg (12.6%) are a lot.
다이어트를 위해서 대부분의 소비자들이 ‘식단 조절’과 ‘운동’을 꼽았으며 전체 응답자의 4분의 3에 해당하는 소비자들이 식사를 조절해 체중을 줄이려고 하는 것으로 나타났고, 운동을 선택한 응답자들도 72%나 되는 것으로 나타났다. 그 외에도 ‘다이어트 쉐이크 등의 활용’이 1%, ‘전문의약품복용’이 78%로 나타났고, 또한 소비자들은 건강한 식품 선택을 통해 건강을 유지하고자 하는 의향이 높은 것으로 나타났으며, 75%의 글로벌 소비자들이 “내가 먹는 것이 곧 나를 대변한다”고 생각할 만큼 음식이 매우 중요한 부분이라고 믿고 있었다. 또한, 80%가 음식을 통해 비만, 당뇨, 콜레스테롤 등의 많은 질병을 예방하고 있다고 응답하였다.For diet, most consumers chose 'diet control' and 'exercise', and it was found that three-fourths of the total respondents were trying to lose weight by adjusting their diet, and 72% of respondents chose exercise. appeared to be me. In addition, 'use of diet shakes' was 1% and 'use of prescription drugs' was 78%, and consumers were also found to have a high intention to maintain health through healthy food choices, with 75% of global Consumers believe that food is a very important part to the extent that consumers think, “What I eat represents me.” In addition, 80% responded that they were preventing many diseases such as obesity, diabetes, and cholesterol through food.
한편, 빅카인즈의 연관어분석을 보면 ‘다이어트’, ‘비만’, ‘체중조절’과 관련하여 단순히 굶는 것보단 먹으면서 체중조절을 하는 건강한 다이어트가 인기임을 확인할 수 있었다. 또한, 2016년 한국농촌경제연구원의 ‘2016 식품산업 트렌드와 2017 식품산업 전망 보고서’에 따르면 건강/다이어트에 대한 관심이 지속적으로 중시되어지고 있다.On the other hand, if you look at the analysis of the related words of Bigkinds, it was confirmed that a healthy diet that controls weight while eating is popular in relation to 'diet', 'obesity', and 'weight control' rather than simply starving. In addition, according to the ‘2016 Food Industry Trend and 2017 Food Industry Outlook Report’ by the Korea Rural Economic Institute in 2016, interest in health/diet continues to be emphasized.
그 중 수요자들은 다이어트를 위해 과일을 섭취하는 것을 선호하는 추세이다. 그 중 감귤류를 선호하는 이유는 취급 및 섭취가 간편한 것이 주요 이유이고, 특히 언론에서 기능성 성분이나 다이어트 식단, 요리법 등이 소개되면서 해당 감귤이 속한 시트러스 계열 과일 소비가 크게 증가하고 있다. 같은 과종에서도 품종이 다양화됨에 따라 소비자가 선택할 수 있는 종류가 많아졌으며, 감귤류는 천혜향과 레드향 등 만감류 위주로 증가하고 있고, 토마토는 당도가 높은 대추토마토와 이색적인 컬러토마토, 송이토마토 등 모양과 색깔이 다양한 품종이 출하되고 있음. 수입포도도 과거에는 포도알은 크지만 씨가 있는 레드글로브가 주로 수입되었으나 최근에는 씨가 없고 당도가 높은 청포도와 적포도 수입비중이 크게 증가하고 있음.Among them, consumers tend to prefer eating fruits for diet. Among them, the main reason why citrus fruits are preferred is that they are easy to handle and consume. In particular, with the introduction of functional ingredients, diet menus, and recipes in the media, the consumption of citrus fruits to which the citrus belongs is greatly increasing. As varieties of the same fruit species diversify, consumers can choose from more types. Citrus fruits are mainly persimmons such as Cheonhyehyang and Redhyang. Tomatoes include jujube tomatoes with high sugar content, unusually colored tomatoes, and matsutake tomatoes. These varieties are being shipped. As for imported grapes, in the past, red globes with large grains but seeds were mainly imported, but recently, the proportion of white grapes and red grapes with no seeds and high sugar content has increased significantly.
앞서 설명하였듯이 살과의 전쟁을 하고 있는 현 시대에 많은 소비자들은 다양한 방법으로 다이어트 또는 건강해지기 위하여 체중조절식품을 섭취하고 있으며, 이에 따라 가공식품 시장은 변화를 하고있다. 이를 위해 건강하게 체중조절을 하려는 경향이 높아졌고 단순한 단식을 통한 체중조절이 아닌 먹으면서 뺄 수 있는 건강한 체중조절을 선호하고 있다. 때문에 가공식품 시장은 여기에 맞춰 다양한 상품들을 선보이고 있으며, 이에 활용되는 원료는 FTA로 인해 수입 원료가 많이 사용되어 졌으며, 더불어 신선 과일 또한 수입 과일의 비율이 높아지는 경향을 띄게 되었다. 그러나 이러한 실정으로 인해 국내 과일 소비 시장이 위축되는 등 국내 과일 업계의 변화가 필요한 실정이 되었고, 더불어 건강을 위한 과일의 소비와 함께 제철과일이 몸에 좋다는 인식이 확산되었고, 가장 손쉽게 먹을 수 있는 감귤류는 그동안 가구별 과일 지출액의 상위권을 지속적으로 차지하고 있다. 여러 요인에 의하여 시장의 변화와 함께 특별히 제주도의 감귤사업은 육지의 쌀 사업과 견줄만큼 제주도의 우수한 자원임에도 불과하고, 가구당 과일 지출액의 상위에 랭크될 정도로 많은 소비가 이루어지고 있으나, 실제 제주도 감귤시장은 위축되어져 가고 있으며, 지구 온난화의 여파로 제주에서만 재배될 수 있었던 감귤류가 육지부에서도 재배되는 등 제주 감귤 산업에 악재가 되었다. 이러한 실정에 도는 그동안 생산량 조절이라는 명목으로 익지 않은 귤을 미리 제거함으로써 감귤 유통량을 조절하였으며, 2016년 감귤생산 및 유통에 관한 조례의 내용을 수정하여, 미리 따는 귤을 풋귤이라 칭하고, 이에 따른 연구결과를 발표하는 등 풋귤에 대한 우수성을 홍보하고 있다. 또한, 2016년부터 처음으로 덜 익은 귤인 풋귤을 시장에 유통시킬 수 있는 조례를 마련함으로써 농가의 새로운 소득원으로써 자리매김 하고 있으며, 감귤산업의 고질적 문제로 여겨졌던 특정 시기에 집중되었던 생산량을 분산시킴으로써 풋귤과 감귤의 가격을 안정화 할 수 있었고, 풋귤 (덜 익은 온주밀감)은 고지혈증 예방과 노화억제, 비만 개선 등에 효과가 있는 플라보노이드 성분 함량이 높아 식품 및 기능성 원료로서 소비자 기호변화, 건강 기능성 식품에 대한 관심이 높아지면서 풋귤 생산을 주목적으로 재배하는 농가가 늘어나고 있는 추세이다.As described above, many consumers in the current era of fighting against flesh consume weight control foods in various ways to diet or become healthy, and the processed food market is changing accordingly. To this end, the tendency to have healthy weight control has increased, and they prefer healthy weight control that can be lost while eating, rather than weight control through simple fasting. For this reason, the processed food market is introducing various products in line with this, and the raw materials used for this are mostly imported raw materials due to the FTA, and the proportion of fresh fruits and imported fruits also tends to increase. However, due to these circumstances, changes in the domestic fruit industry have become necessary, such as shrinking the domestic fruit consumption market. In addition, consumption of fruits for health and awareness that seasonal fruits are good for the body have spread, and citrus fruits that can be eaten most easily has consistently occupied the top ranks in fruit spending by household. Along with changes in the market due to various factors, the tangerine business in Jeju Island in particular is only an excellent resource of Jeju Island comparable to the rice business on the mainland, and consumption is high enough to rank high in fruit expenditure per household, but the actual Jeju Island tangerine market In the aftermath of global warming, citrus fruits that could only be grown in Jeju are grown on land, which is a bad news for the citrus industry in Jeju. In the meantime, the amount of mandarin distribution was controlled by removing unripe mandarin oranges in advance in the name of production control. to publicize the excellence of green tangerine. In addition, since 2016, an ordinance allowing unripe green tangerines to be distributed to the market for the first time has been established, establishing itself as a new source of income for farmers. and tangerines were able to stabilize prices, and green tangerines (unripe Onju tangerines) are high in flavonoids, which are effective in preventing hyperlipidemia, suppressing aging, and improving obesity. As the number of farms increases, the number of farms that focus on green tangerine production is increasing.
따라서 본 발명자들은 풋귤 (immature Citrus unshiu) 착즙액을 유효성분으로 포함하는 건강 젤리 및 이의 제조방법을 개발하였고, 더욱 구체적으로는 풋귤 착즙액 액상제형의 겔화 유무 확인 및 품질을 분석하여 최적의 조건으로 제조된 건강 젤리를 제조하여 본 발명을 완성하였다.Therefore, the present inventors developed a healthy jelly containing green tangerine (immature Citrus unshiu ) juice as an active ingredient and a method for manufacturing the same, and more specifically, by checking the gelation of the green tangerine juice liquid formulation and analyzing the quality, optimal conditions were obtained. The present invention was completed by preparing the prepared health jelly.
풋귤 착즙액을 이용하여 젤리를 만드는 경우, 젤리에 포함된 성분들의 배합비에 따라 겔화의 유무가 결정되며, 이에 따른 pH, Brix, Texture 등이 결정되어 수요자들의 기호에 맞는 젤리를 만들기 위한 최적의 조건을 찾는 것이 중요하다.When making jelly using green tangerine juice, the presence or absence of gelation is determined according to the mixing ratio of the ingredients included in the jelly, and the pH, Brix, and texture are determined accordingly, which is the optimal condition for making jelly that meets the taste of consumers. It is important to find
상기의 문제점을 해결하기 위해 본 발명은 풋귤 착즙액 25 내지 35중량부 및 음용수 45 내지 50중량부를 혼합한 혼합용액을 230 내지 270 rpm 속도로 교반하에 80℃까지 가열하는 1단계; 혼합용액의 온도가 80℃에 도달하였을 때 설탕 8 내지 12중량부, 물엿 8 내지 12중량부, 효소처리스테비아 0.1 내지 0.3중량부 및 구연산 0.1 내지 0.3중량부를 첨가하여 230 내지 270 rpm, 80℃에서 10분 동안 더 가열하는 2단계; 10분 후 교반 속도를 380 내지 420 rpm으로 높인 후 로커스트빈검 0.7 내지 0.9 중량부 및 카파카라기난 0.7 내지 0.9중량부를 첨가하여 380 내지 420 rpm, 80℃에서 10분 내지 20분 동안 더 가열하는 3단계; 및 3단계의 혼합용액을 냉각시키는 4단계를 포함하는, 풋귤 젤리의 제조방법을 제공한다.In order to solve the above problems, the present invention is a step of heating a mixed solution of 25 to 35 parts by weight of green tangerine juice and 45 to 50 parts by weight of drinking water to 80 ° C. while stirring at a speed of 230 to 270 rpm; When the temperature of the mixed solution reached 80 ° C, 8 to 12 parts by weight of sugar, 8 to 12 parts by weight of starch syrup, 0.1 to 0.3 parts by weight of enzyme-treated stevia, and 0.1 to 0.3 parts by weight of citric acid were added at 230 to 270 rpm at 80 ° C. 2nd step of further heating for 10 minutes; After 10 minutes, the stirring speed was increased to 380 to 420 rpm, and then 0.7 to 0.9 parts by weight of locust bean gum and 0.7 to 0.9 parts by weight of kappa carrageenan were added, followed by further heating at 380 to 420 rpm and 80 ° C. for 10 to 20 minutes; And it provides a method for producing green tangerine jelly, including a fourth step of cooling the mixed solution of the third step.
본 발명의 일실시예에 있어서, 상기 풋귤 착즙액은 선별하여 감귤을 수확하는 1단계; 미세먼지를 세척한 후 손질하는 2단계; 2단계의 감귤을 분쇄하는 3단계; 3단계의 감귤을 착즙하는 4단계; 및 100 mesh 체로 1회 여과하는 5단계로 제조된 액을 시료로 사용하는 것일 수 있으나 이에 한정되는 것은 아니다.In one embodiment of the present invention, the first step of harvesting the tangerine by selecting the green tangerine juice; The second step of cleaning after cleaning fine dust; 3rd step of crushing the 2nd step tangerines; 4th step of juicing 3rd step tangerines; And the liquid prepared in step 5 of filtering once with a 100 mesh sieve may be used as a sample, but is not limited thereto.
또한, 본 발명은 상기 제조방법으로 제조된 풋귤 젤리를 제공한다.In addition, the present invention provides green tangerine jelly prepared by the above manufacturing method.
본 발명의 일실시예에 있어서, 상기 젤리의 pH값은 2.956 내지 2.99 이며, Brix값은 22.8 내지 23.26인 것을 특징으로 할 수 있으나 이에 한정되는 것은 아니다.In one embodiment of the present invention, the pH value of the jelly is 2.956 to 2.99, and the Brix value may be characterized in that 22.8 to 23.26, but is not limited thereto.
본 발명의 일실시예에 있어서, 상기 젤리의 부서짐성 (Fracturability)은 17.23 내지 37.35이고, 경도 1 (Hardness 1), 46.13 내지 68.09 이며, 경도 2 (Hardness 2), 26.18 내지 52.18 이고, 부착성 (Adhesiveness), 0.46 내지 6.26 이며, 응집성 (Cohesiveness), 0.18 내지 0.28 이고, 탄력성 (Springiness), 2.91 내지 3.93 이며, 점착성 (Gumminess), 8.26 내지 18.44 이고, 씹힘성 (Chewiness), 27.5 내지 64.12 이며, 순간복원력 (Resilence) 0.01 내지 0.02인 것을 특징으로 할 수 있으나 이에 한정되는 것은 아니다.In one embodiment of the present invention, the fracturability of the jelly is 17.23 to 37.35, hardness 1 (Hardness 1), 46.13 to 68.09, hardness 2 (Hardness 2), 26.18 to 52.18, adhesion ( Adhesiveness, 0.46 to 6.26, Cohesiveness, 0.18 to 0.28, Springiness, 2.91 to 3.93, Gumminess, 8.26 to 18.44, Chewiness, 27.5 to 64.12, Instant Restoration (Resilence) may be characterized as 0.01 to 0.02, but is not limited thereto.
본 발명의 풋귤 착즙액을 유효성분으로 포함하는 건강 젤리는 풋귤의 풍미를 최대한 유지하며, 표면이 매끈하고, 상온에서도 오랜 시간 동일한 형태를 유지할 수 있어 요즘 소비자들로부터 많은 관심을 받고 있는 스틱 형태의 풋귤 착즙액 젤리로 사용될 수 있음을 확인하여 본 발명을 완성하였다.The healthy jelly containing the green tangerine juice of the present invention as an active ingredient maintains the flavor of green tangerine to the maximum, has a smooth surface, and can maintain the same shape for a long time even at room temperature, so it is a stick-type product that is attracting much attention from consumers these days. The present invention was completed by confirming that it can be used as green tangerine juice jelly.
도 1은 풋귤 착즙액의 전처리 조건 확립에 따른 겔화 유무 및 외관을 나타낸 도이다.
도 2는 본 발명에 따른 풋귤 착즙액의 다양한 배합비에 따른 겔화 유무 및 외관을 나타낸 도이다.
도 3은 본 발명에 따른 다양한 겔화제 및 이의 다양한 배합비에 따른 겔화 유무 및 외관을 나타낸 도이다.1 is a diagram showing the presence and appearance of gelation according to the establishment of pretreatment conditions for green tangerine juice.
2 is a diagram showing the presence and appearance of gelation according to various mixing ratios of green tangerine juice according to the present invention.
Figure 3 is a view showing the presence and appearance of gelation according to various gelling agents and their various mixing ratios according to the present invention.
이하, 첨부된 도면을 참조하여 본 발명의 구현예로 본 발명을 상세히 설명하기로 한다. 다만, 하기 구현 예는 본 발명에 대한 예시로 제시되는 것으로, 당업자에게 주지 저명한 기술 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명을 생략할 수 있고, 이에 의해 본 발명이 제한되지는 않는다. 본 발명은 후술하는 특허 청구범위의 기재 및 그로부터 해석되는 균등 범주 내에서 다양한 변형 및 응용이 가능하다.Hereinafter, the present invention will be described in detail as an embodiment of the present invention with reference to the accompanying drawings. However, the following implementation examples are presented as examples of the present invention, and if it is determined that a detailed description of a well-known technology or configuration may unnecessarily obscure the gist of the present invention, the detailed description may be omitted. , the present invention is not limited thereby. Various modifications and applications of the present invention are possible within the description of the claims described later and equivalent scopes interpreted therefrom.
또한, 본 명세서에서 사용되는 용어 (terminology)들은 본 발명의 바람직한 실시 예를 적절히 표현하기 위해 사용된 용어들로서, 이는 사용자, 운용자의 의도 또는 본 발명이 속하는 분야의 관례 등에 따라 달라질 수 있다. 따라서 본 용어들에 대한 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다. 명세서 전체에서, 어떤 부분이 어떤 구성요소를 “포함”한다고 할 때, 이는 특별히 반대되는 기재가 없는 한 다른 구성요소를 제외하는 것이 아니라 다른 구성 요소를 더 포함할 수 있는 것을 의미한다.In addition, the terms (terminology) used in this specification are terms used to appropriately express preferred embodiments of the present invention, which may vary according to the intention of a user or operator or customs in the field to which the present invention belongs. Therefore, definitions of these terms should be made based on the contents throughout this specification. Throughout the specification, when a certain component is said to "include", it means that it may further include other components without excluding other components unless otherwise stated.
본 명세서 전체에 걸쳐, 특정 물질의 농도를 나타내기 위하여 사용되는 '%'는 별도의 언급이 없는 경우, 고체/고체는 (w/w) %, 고체/액체는 (w/v) %, 그리고 액체/액체는 (v/v) %이다.Throughout this specification, '%' used to indicate the concentration of a particular substance is solid/solid (w/w) %, solid/liquid (w/v) %, and Liquid/liquid is (v/v) %.
본 발명자는 기존의 풋귤의 풍미는 살리면서 노인과 어린이까지 모두 섭취할 수 있는 건강 기능성 및 식감이 뛰어난 젤리를 제조하는 최적 공정을 확립하여 본 발명을 완성하였다.The present inventors completed the present invention by establishing an optimal process for producing jelly with excellent health functionality and texture that can be consumed by both the elderly and children while preserving the existing green tangerine flavor.
이에, 본 발명은 풋귤 착즙액 25 내지 35중량부 및 음용수 45 내지 50중량부를 혼합한 혼합용액을 230 내지 270 rpm 속도로 교반하에 80℃까지 가열하는 1단계; 혼합용액의 온도가 80℃에 도달하였을 때 설탕 8 내지 12중량부, 물엿 8 내지 12중량부, 효소처리스테비아 0.1 내지 0.3중량부 및 구연산 0.1 내지 0.3중량부를 첨가하여 230 내지 270 rpm, 80℃에서 10분 동안 더 가열하는 2단계; 10분 후 교반 속도를 380 내지 420 rpm으로 높인 후 로커스트빈검 0.7 내지 0.9 중량부 및 카파카라기난 0.7 내지 0.9중량부를 첨가하여 380 내지 420 rpm, 80℃에서 10분 내지 20분 동안 더 가열하는 3단계; 및 3단계의 혼합용액을 냉각시키는 4단계를 포함하는, 풋귤 젤리의 제조방법을 제공한다. 더욱 바람직한 조건으로는, 상기 1단계 및 2단계의 교반속도는 250 rpm이고, 3단계의 교반속도는 400 rpm인 것이나 이에 한정되는 것은 아니다.Accordingly, the present invention is a first step of heating a mixed solution obtained by mixing 25 to 35 parts by weight of green tangerine juice and 45 to 50 parts by weight of drinking water to 80 ° C. while stirring at a speed of 230 to 270 rpm; When the temperature of the mixed solution reached 80 ° C, 8 to 12 parts by weight of sugar, 8 to 12 parts by weight of starch syrup, 0.1 to 0.3 parts by weight of enzyme-treated stevia, and 0.1 to 0.3 parts by weight of citric acid were added at 230 to 270 rpm at 80 ° C. 2nd step of further heating for 10 minutes; After 10 minutes, the stirring speed was increased to 380 to 420 rpm, and then 0.7 to 0.9 parts by weight of locust bean gum and 0.7 to 0.9 parts by weight of kappa carrageenan were added, followed by further heating at 380 to 420 rpm and 80 ° C. for 10 to 20 minutes; And it provides a method for producing green tangerine jelly, including a fourth step of cooling the mixed solution of the third step. As a more preferable condition, the stirring speed of the first and second steps is 250 rpm, and the stirring speed of the third step is 400 rpm, but is not limited thereto.
본 발명의 일실시예에 있어서, 상기 풋귤 착즙액은 선별하여 감귤을 수확하는 1단계; 미세먼지를 세척한 후 손질하는 2단계; 2단계의 감귤을 분쇄하는 3단계; 3단계의 감귤을 착즙하는 4단계; 및 100 mesh 체로 1회 여과하는 5단계로 제조된 액을 시료로 사용하는 것일 수 있으나 이에 한정되는 것은 아니다.In one embodiment of the present invention, the first step of harvesting the tangerine by selecting the green tangerine juice; The second step of cleaning after cleaning fine dust; 3rd step of crushing the 2nd step tangerines; 4th step of juicing 3rd step tangerines; And the liquid prepared in step 5 of filtering once with a 100 mesh sieve may be used as a sample, but is not limited thereto.
또한, 본 발명은 상기 제조방법으로 제조된 풋귤 젤리를 제공한다.In addition, the present invention provides green tangerine jelly prepared by the above manufacturing method.
본 발명의 일실시예에 있어서, 상기 젤리의 pH값은 2.956 내지 2.99 이며, Brix값은 22.8 내지 23.26인 것을 특징으로 할 수 있으나 이에 한정되는 것은 아니다.In one embodiment of the present invention, the pH value of the jelly is 2.956 to 2.99, and the Brix value may be characterized in that 22.8 to 23.26, but is not limited thereto.
본 발명의 일실시예에 있어서, 상기 젤리의 부서짐성 (Fracturability)은 17.23 내지 37.35이고, 경도 1 (Hardness 1), 46.13 내지 68.09 이며, 경도 2 (Hardness 2), 26.18 내지 52.18 이고, 부착성 (Adhesiveness), 0.46 내지 6.26 이며, 응집성 (Cohesiveness), 0.18 내지 0.28 이고, 탄력성 (Springiness), 2.91 내지 3.93 이며, 점착성 (Gumminess), 8.26 내지 18.44 이고, 씹힘성 (Chewiness), 27.5 내지 64.12 이며, 순간복원력 (Resilence) 0.01 내지 0.02인 것을 특징으로 할 수 있으나 이에 한정되는 것은 아니다.In one embodiment of the present invention, the fracturability of the jelly is 17.23 to 37.35, hardness 1 (Hardness 1), 46.13 to 68.09, hardness 2 (Hardness 2), 26.18 to 52.18, adhesion ( Adhesiveness, 0.46 to 6.26, Cohesiveness, 0.18 to 0.28, Springiness, 2.91 to 3.93, Gumminess, 8.26 to 18.44, Chewiness, 27.5 to 64.12, Instant Restoration (Resilence) may be characterized as 0.01 to 0.02, but is not limited thereto.
상기 제조방법에 의해 제조된 풋귤 젤리는 냉각 후 겔화가 되면서 시판하는 스틱젤리가 가지고 있는 탱탱함과 부드러움을 가지고 있으며 식감이 좋은 특징을 보였다. 또한, 젤리의 내부와 외부에 끈적거림과 물기가 상대적으로 적으며 외관도 일반 젤리와 유사함을 확인하여 본 발명을 완성하였다.Green tangerine jelly prepared by the above manufacturing method was gelled after cooling, and had the firmness and softness of commercially available stick jelly, and showed good texture. In addition, the present invention was completed by confirming that the inside and outside of the jelly had relatively little stickiness and moisture, and the appearance was similar to that of general jelly.
이하 본 발명을 하나 이상의 실시예를 통하여 보다 상세하게 설명한다. 그러나, 이들 실시예는 본 발명을 예시적으로 설명하기 위한 것으로 본 발명의 범위가 이들 실시예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail through one or more embodiments. However, these examples are intended to illustrate the present invention by way of example, and the scope of the present invention is not limited to these examples.
<제조예 1> 풋귤 착즙액의 제조 및 전처리 조건 확립<Preparation Example 1> Preparation of green tangerine juice and establishment of pretreatment conditions
<1.1> 풋귤 착즙액의 제조<1.1> Preparation of green tangerine juice
풋귤 착즙액은 일반적인 상온 또는 냉장온도에서 대기압 조건으로 진행하였다. 더욱 구체적으로는, 선별하여 감귤을 수확하는 1단계; 미세먼지를 세척한 후 손질하는 2단계; 2단계의 감귤을 분쇄하는 3단계; 3단계의 감귤을 착즙하는 4단계; 착즙된 감귤을 용기에 포장하는 5단계; 및 추후 실험을 위해 -18℃ 이하에서 냉동보관하는 6단계로 풋귤 착즙액을 제조하였다.Green tangerine juice was processed under atmospheric pressure at normal room temperature or refrigerated temperature. More specifically, step 1 of selecting and harvesting tangerines; The second step of cleaning after cleaning fine dust; 3rd step of crushing the 2nd step tangerines; 4th step of juicing 3rd step tangerines; Step 5 of packing the juiced tangerines in a container; And green tangerine juice was prepared in 6 steps of freezing at -18 ° C or lower for future experiments.
<1.2> 풋귤 착즙액의 전처리 조건 확립<1.2> Establishment of pretreatment conditions for green tangerine juice
풋귤 착즙액의 전처리 방법에 있어 감압여과의 경우 오랜 시간이 소요되고 물을 다량 첨가할 시 시료의 색이 너무 옅어진다는 단점이 있어, 다양한 방법으로 풋귤 착즙액의 전처리를 달리한 실험을 진행하였다. 전처리 조건에 따른 차이를 육안으로 확실하게 확인하기 위하여 물을 첨가하지 않고 풋귤 착즙액만을 액체로 첨가하여 실험을 진행하였다.In the pretreatment method of green tangerine juice, filtration under reduced pressure takes a long time and the color of the sample becomes too pale when a large amount of water is added. . In order to visually confirm the difference according to the pretreatment conditions, the experiment was conducted by adding only green tangerine juice as a liquid without adding water.
풋귤 착즙액은 전처리 과정을 거치지 않은 원액, 100 mesh 체로 1회 여과한 여과액, 100 mesh 체로 1회 여과 후 65 cmHg 조건에서 감압여과하여 얻어진 액을 각각 시료로 사용하였다. 풋귤 착즙액을 하기 표 1에 나타낸 중량에 맞춰 계량한 후 80℃까지 가열하였다. 용액의 온도가 80℃에 도달하였을 때 250 rpm의 속도로 교반하면서 설탕과 물엿을 표 1에 나타낸 중량과 동일하게 첨가하고 10분간 동일한 온도 및 교반 속도로 가열 및 교반하였다. 10분 후 교반 속도를 400 rpm으로 조절한 후 로커스트빈검과 카파카라기난 혼합물을 소량씩 나누어 투입하였다. 동일한 온도 및 교반속도로 10분간 가열 및 교반한 후 냉장고에서 24시간 냉각시켜 겔화 유무를 확인하였다.Green tangerine juice was used as samples for the unprocessed green tangerine juice, the filtrate filtered once through a 100 mesh sieve, and the solution obtained by filtering once through a 100 mesh sieve and then filtering under reduced pressure at 65 cmHg. Green tangerine juice was weighed according to the weight shown in Table 1 below and then heated to 80 ° C. When the temperature of the solution reached 80 ° C., sugar and starch syrup were added in the same weight as shown in Table 1 while stirring at a speed of 250 rpm, and heated and stirred at the same temperature and stirring speed for 10 minutes. After 10 minutes, the stirring speed was adjusted to 400 rpm, and then the mixture of locust bean gum and kappa carrageenan was added in small portions. After heating and stirring at the same temperature and stirring speed for 10 minutes, the mixture was cooled in a refrigerator for 24 hours to determine whether or not gelation was present.
겔화제 첨가 전 pH와 Brix 측정은 로커스트빈검과 카파카라기난 혼합물 첨가 전 졸 상태의 용액을 1회씩 측정하였으며 겔화제 첨가 후의 pH와 Brix는 로커스트빈검과 카파카라기난 혼합물을 완전히 용해시킨 후 졸 상태의 용액을 3회씩 측정하여 평균 ± 표준편차로 하기 표 2에 나타내었다.Before adding the gelling agent, the pH and Brix were measured once before adding the mixture of locust bean gum and kappa-carrageenan. The pH and Brix after adding the gelling agent were measured after completely dissolving the mixture of locust bean gum and kappa-carrageenan. Measurements were made three times, and the average ± standard deviation is shown in Table 2 below.
또한, 냉각 24시간 후 겔화 유무를 확인하고 외관을 관찰하였다. 외관은 도 1과 같다. 전처리 방법에 관계없이 모든 시료가 겔화되었고 젤리의 느낌도 나타내는 것을 확인할 수 있었다. 풋귤 착즙액 원액으로 제조한 젤리의 경우 가장 진한 색을 나타내었지만 슬러리가 육안으로 보이는 것을 확인할 수 있어 제품화하기에는 부적절한 것으로 판단되었다. 다음으로 풋귤 착즙액을 감압여과한 후 여과액을 이용하여 제조한 젤리의 경우 굉장히 투명한 외관을 나타내었지만 전처리 과정에 소요되는 시간이 너무 길고 이 후의 실험에서 물을 첨가할 시 지나치게 옅은 색을 나타낼 가능성이 보여 제품화 하기에 부적절한 것으로 판단되었다. 풋귤 착즙액을 100 mesh 체를 이용하여 여과한 젤리의 경우 전처리 과정을 거치지 않은 원액에 비해 약간 색이 연해지는 것을 확인할 수 있었지만 큰 차이를 보이지는 않았으며, 젤리 제조 후 풋귤 착즙액의 슬러리를 육안으로 확인할 수는 없었으므로 100 mesh 체 여과 방식을 젤리 제조를 위한 풋귤 착즙액의 전처리 조건으로 사용하는 것이 최적이라 생각되었고, 이 후의 실험에 적용하였다.In addition, after 24 hours of cooling, the presence or absence of gelation was checked and the appearance was observed. The appearance is the same as in FIG. 1 . Regardless of the pretreatment method, it was confirmed that all samples were gelled and exhibited a jelly feeling. In the case of the jelly prepared from the juice of green tangerine juice, it showed the darkest color, but the slurry was visible to the naked eye, so it was judged to be inappropriate for commercialization. Next, the jelly prepared using the filtrate after filtering the green tangerine juice under reduced pressure showed a very transparent appearance, but the time required for the pretreatment process was too long and there is a possibility of showing an excessively pale color when water is added in subsequent experiments. This was judged to be inappropriate for commercialization. In the case of jellies obtained by filtering green tangerine juice using a 100 mesh sieve, it was confirmed that the color was slightly lighter than that of the unprocessed stock solution, but there was no significant difference. Therefore, it was considered optimal to use a 100 mesh sieve filtration method as a pretreatment condition for green tangerine juice for jelly production, and it was applied to subsequent experiments.
<실시예 1> 풋귤 착즙액의 첨가농도에 따른 젤리 <Example 1> Jelly according to the added concentration of green tangerine juice
<1.1> 제조과정<1.1> Manufacturing process
풋귤 착즙액은 100 mesh 체로 1회 여과한 액을 시료로 사용하였다. 풋귤 착즙액과 음용수를 하기 표 3에 나타낸 중량에 맞추어 계량한 후 250 rpm으로 교반하면서 80℃까지 가열하였다. 용액의 온도가 80℃에 도달하였을 때 설탕, 물엿, 효소처리스테비아, 구연산을 첨가하고 10분간 동일한 온도와 교반속도로 가열 및 교반하였다. 10분 후 교반 속도를 400 rpm으로 조절하고 로커스트빈검과 카파카라기난 혼합물을 소량씩 나누어 투입하였다. 동일한 온도와 교반속도로 겔화제가 완전히 용해될 때 까지 15 - 20분간 가열 및 교반한 후 냉장고에서 24시간 냉각시켜 겔화 유무를 확인하였다.Green tangerine juice was filtered once through a 100 mesh sieve and used as a sample. Green tangerine juice and drinking water were weighed according to the weights shown in Table 3 below, and then heated to 80° C. while stirring at 250 rpm. When the temperature of the solution reached 80 ° C., sugar, starch syrup, enzyme-treated stevia, and citric acid were added and heated and stirred at the same temperature and stirring speed for 10 minutes. After 10 minutes, the stirring speed was adjusted to 400 rpm, and the mixture of locust bean gum and kappa carrageenan was added in small portions. After heating and stirring at the same temperature and stirring speed for 15 to 20 minutes until the gelling agent was completely dissolved, it was cooled in a refrigerator for 24 hours to confirm whether or not gelation was present.
<1.2> 겔화 유무 확인 실험방법<1.2> Test method for checking gelation
pH 측정은 pH meter (Mettler-Toledo, Schwerzenbach, Switzerland)를 이용하여 측정하였으며, Brix는 전자당도계 (PAL-BX, ATAGO CO, LTD, Tokyo, Japan)를 이용하여 측정하였다. 겔화제 첨가 전의 pH와 Brix 측정은 로커스트빈검과 카파카라기난을 첨가하기 전 다른 재료들을 모두 첨가하고 완전히 용해시킨 용액을 측정하였으며 겔화제 첨가 후의 pH와 Brix는 로커스트빈검과 카파카라기난을 완전히 용해시킨 후 졸 상태의 용액을 각 3회씩 측정하였다. 조직감 측정은 냉각 24시간 후 겔화 유무를 확인한 뒤 각각의 젤리를 10 × 10 × 10 mm로 절단하여 Texture Analyzer (CT3 Texture Analyzer, Brokfield, USA)를 이용하여 TPA의 방법으로 Fracturability (부서짐성), Hardness 1 (경도 1), Hardness 2 (경도 2), Adhesiveness (부착성), Cohesiveness (응집성), Springiness (탄력성), Gumminess (점착성), Chewiness (씹힘성), Resilence (순간복원력)를 각 5회 이상 측정하였다. 실험 결과는 평균 ± 표준편차로 나타내었다. 통계분석은 Minitab 17 버전 (Minitab 17 Inc., Pennsylvania, USA)을 이용하였으며, Tukey’s range test를 이용하여 p<0.05 수준에서 실시하였다.pH was measured using a pH meter (Mettler-Toledo, Schwerzenbach, Switzerland), and Brix was measured using an electronic sugar meter (PAL-BX, ATAGO CO, LTD, Tokyo, Japan). The pH and Brix measurements before adding the gelling agent were measured in a solution in which all other ingredients were added and completely dissolved before adding the locust bean gum and kappa-carrageenan. The solution in this state was measured three times each. To measure the texture, after checking the presence or absence of gelation after 24 hours of cooling, each jelly was cut into 10 × 10 × 10 mm, and the texture analyzer (CT3 Texture Analyzer, Brokfield, USA) was used to determine the fracturability (brittleness), hardness, 1 (Hardness 1), Hardness 2 (Hardness 2), Adhesiveness (Adhesiveness), Cohesiveness (Cohesiveness), Springiness (Elasticity), Gumminess (Adhesiveness), Chewiness (Chewness), Resilence (Instantaneous restoring force) were measured more than 5 times each. did Experimental results are expressed as mean ± standard deviation. Statistical analysis was performed using Minitab 17 version (Minitab 17 Inc., Pennsylvania, USA), and was performed at the p<0.05 level using Tukey's range test.
<1.3> 겔화 유무 확인 실험결과<1.3> Results of gelation test
<1.3.1> pH, Brix, Texture<1.3.1> pH, Brix, Texture
풋귤 착즙액의 첨가량을 달리한 젤리의 겔화제 첨가 전과 후의 pH와 Brix는 하기 표 4에 나타내었다. 겔화제 첨가 전 pH는 2.6 3.0의 범위를 나타내었으며 풋귤 착즙액을 첨가하지 않은 시료는 유의적으로 낮은 값을 나타내었다. 또한, 겔화제 첨가 전 Brix는 18.5 - 21.0의 범위를 나타내었으며 풋귤 착즙액의 첨가량이 증가할수록 값이 커지는 경향을 보였다. 겔화제 첨가 후의 pH는 풋귤 착즙액을 첨가하지 않은 겔이 2.8로 가장 낮은 값을 나타내었으며, 풋귤 착즙액을 10% 첨가한 젤리는 풋귤 착즙액을 첨가하지 않은 젤리보다 유의적으로 높은 값을 나타내었다. 또한, 풋귤 착즙액의 첨가량이 증가할수록 pH가 증가하는 경향을 보였다. 겔화제 첨가 후의 Brix 또한 풋귤 착즙액의 첨가량이 증가할수록 값이 커지는 경향을 보였다.Table 4 shows the pH and Brix before and after adding the gelling agent of the jellies with different amounts of green tangerine juice. The pH before adding the gelling agent was in the range of 2.6 to 3.0, and the sample without the addition of green tangerine juice showed a significantly lower value. In addition, before adding the gelling agent, Brix ranged from 18.5 to 21.0, and the value tended to increase as the amount of green tangerine juice increased. After adding the gelling agent, the gel without green tangerine juice showed the lowest value at 2.8, and the jelly with 10% green tangerine juice added showed a significantly higher value than the jelly without added green tangerine juice. was In addition, the pH tended to increase as the amount of green tangerine juice added increased. The value of Brix after adding the gelling agent also tended to increase as the amount of green tangerine juice increased.
젤리 형성을 위해서는 펙틴 (pectin), 산 및 당 등의 세 가지 성분이 필요하며 이들이 각각 일정한 농도와 비율로 되었을 때 젤리화가 이루어진다. 과실에 들어있는 산은 과실의 종류 및 숙성 정도에 따라 그 함량이 변화하는데 일반적으로 덜 익은 과실에 많이 들어있고 과실이 익을수록 그 양은 적어진다. 과실에 들어있는 산은 원료에 따라 시트르산 (citric acid), 말산 (malic acid), 타타르산 (tartaric acid) 등이 함유되어 있지만 젤리 형성에 있어서 유기산의 종류는 관계없다. 젤리 형성에 가장 적당한 pH는 3.2 전후로 알려져 있으며 pH 2.8 이상이 되면 저장 중에 수분이 분리되는 현상은 일어나지 않는다. 따라서, 풋귤 착즙액의 첨가량이 증가할수록 pH가 2.8에서 2.9대로 증가하는 경향을 나타내므로 풋귤 착즙액 30% 혹은 40%를 첨가한 젤리가 제품화하기에 적절한 것으로 판단된다.In order to form a jelly, three components such as pectin, acid, and sugar are required, and jellification occurs when they are each in a certain concentration and ratio. The amount of acid contained in fruit changes depending on the type of fruit and the degree of ripeness. The acid contained in the fruit includes citric acid, malic acid, tartaric acid, etc. depending on the raw material, but the type of organic acid does not matter in the formation of jelly. The most suitable pH for jelly formation is known to be around 3.2, and when the pH is 2.8 or higher, the phenomenon of water separation during storage does not occur. Therefore, as the amount of green tangerine juice added increases, the pH tends to increase from 2.8 to 2.9, so it is judged that jelly containing 30% or 40% of green tangerine juice is suitable for commercialization.
하기 표 5에 나타낸 Texture 실험 항목 중 Gumminess (점착성)를 제외한 모든 항목들은 풋귤 착즙액 첨가량에 따른 유의적인 차이를 보이지 않았다. Gumminess (점착성)의 경우 풋귤 착즙액을 첨가하지 않은 젤리는 14.19 N으로 유의적으로 높게 나타났으며 풋귤 착즙액을 10% 첨가한 젤리는 8.57 N으로 다른 젤리에 비해 유의적으로 낮은 값을 나타내었다. 풋귤 착즙액 20, 30 및 40%를 첨가한 젤리의 점착성은 시료간의 유의적인 차이를 보이지 않았으며 풋귤 착즙액을 첨가하지 않은 젤리보다는 낮은 값을, 풋귤 착즙액을 10% 첨가한 젤리보다는 높은 값을 보였다.Among the texture test items shown in Table 5 below, all items except for gumminess (adhesiveness) showed no significant difference according to the amount of green tangerine juice added. In the case of gumminess, the jelly without green tangerine juice was significantly higher at 14.19 N, and the jelly with 10% green tangerine juice was 8.57 N, which was significantly lower than other jellies. . The adhesiveness of the jellies added with 20, 30, and 40% green tangerine juice did not show a significant difference between the samples. showed
스틱 형태의 젤리는 다른 형태의 젤리에 비해 제조 후 시간이 지나도 그 형태와 조직감을 지속적으로 유지하는 것이 매우 중요하다. 또한, 스틱 형태의 젤리는 파우치와 떠먹는 형태 등의 다른 젤리에 비해 비교적 높은 경도와 씹힘성 등을 가지는 것이 특징이다. 이러한 점들로 미루어 보아 풋귤 착즙액을 첨가한 젤리 중 Hardness 1 (경도 1), Hardness 2 (경도 2), Cohesiveness (응집성), Gumminess (점착성), Chewiness (씹힘성)의 항목에서 가장 높은 값을 나타낸 풋귤 착즙액 30%를 첨가한 젤리가 제품화하기에 적절한 것으로 판단된다.Compared to other types of jellies, it is very important for stick-type jellies to continuously maintain their shape and texture over time after manufacturing. In addition, stick-type jellies are characterized by having relatively high hardness and chewiness compared to other jellies such as pouches and scoopable types. Judging from these points, green tangerine showed the highest value in Hardness 1 (hardness 1), Hardness 2 (hardness 2), Cohesiveness (cohesiveness), Gumminess (stickiness), and Chewiness (chewiness) among the jellies with green tangerine juice added. Jelly with 30% juice added is considered suitable for commercialization.
<1.3.2> 겔화 유무 및 외관 관찰<1.3.2> Observation of gelation and appearance
다양한 배합비에 따른 겔화 후의 외관은 도 2와 같다. 풋귤 착즙액의 양이 증가할수록 시료의 색이 점점 짙어지는 것을 확인할 수 있었으며, 모든 시료가 겔화된 것을 확인할 수 있었다.The appearance after gelation according to various mixing ratios is shown in FIG. As the amount of green tangerine juice increased, it was confirmed that the color of the sample gradually became darker, and it was confirmed that all samples were gelated.
<1.3.3> 기호도 평가 (순위법)를 통한 최적의 풋귤 착즙액 첨가량 도출<1.3.3> Derivation of optimal green tangerine juice addition through preference evaluation (ranking method)
풋귤 착즙액을 다양하게 첨가하였을 때 모두 겔화되었으며, 첨가량에 따른 pH, Brix, Texture의 유의적 차이가 없기 때문에 기호도 평가 (순위법)를 이용하여 최적의 풋귤 착즙액 첨가량을 결정하였다. 풋귤 착즙액 첨가량을 달리한 젤리의 기호도 평가 결과는 하기 표 6에 나타내었다. 젤리의 외관에 있어서 중요한 특성인 투명도의 경우 풋귤 착즙액을 적게 넣을수록 높은 기호도를 보였으나 풋귤 착즙액을 첨가하지 않은 시료의 경우 오히려 탁한 외관을 나타내어 높지 않은 기호도를 나타내었다. 풋귤향과 풋귤색의 경우 풋귤 착즙액을 30% 첨가한 젤리가 가장 높은 기호도를 나타내었다. 풋귤 착즙액을 40% 첨가한 젤리의 경우 풋귤의향과 색이 너무 진해 풋귤 착즙액 30% 첨가 젤리보다 낮은 순위를 나타내었으며, 풋귤 착즙액 20, 10, 0% 첨가 젤리는 풋귤의 향과 색이 점점 연해져 갈수록 낮은 순위 결과가 나타났다. 전체적인 기호도를 포함하여 모든 항목들의 순위를 고려하였을 때, 결과적으로 풋귤 착즙액을 30% 첨가한 젤리가 가장 높은 순위로 나타나 최적의 풋귤 착즙액 첨가량은 30%라는 결과를 도출하게 되었다.When various green tangerine juices were added, they all gelled, and since there was no significant difference in pH, Brix, and texture according to the amount added, the optimal amount of green tangerine juice added was determined using the preference evaluation (ranking method). The evaluation results of the taste of the jelly with different amounts of green tangerine juice added are shown in Table 6 below. In the case of transparency, which is an important characteristic in the appearance of jelly, the more green tangerine juice was added, the higher the preference. In the case of green tangerine flavor and green tangerine color, the jelly containing 30% of green tangerine juice showed the highest preference. In the case of jellies with 40% green tangerine juice added, the flavor and color of green tangerines were too strong, so they ranked lower than jellies with 30% green tangerine juice added. The lower the rank, the lower the rank. When the ranking of all items including the overall preference was considered, as a result, the jelly with 30% of green tangerine juice was ranked highest, leading to the result that the optimal addition amount of green tangerine juice was 30%.
<실시예 2> 겔화제의 종류를 달리한 풋귤 착즙액 액상제형의 겔화 유무 확인 및 품질 분석<Example 2> Confirmation of gelation and quality analysis of green tangerine juice liquid formulations with different types of gelling agents
<2.1> 제조과정<2.1> Manufacturing process
풋귤 착즙액은 100 mesh 체로 1회 여과한 액을 시료로 사용하였다. 풋귤 착즙액과 음용수를 하기 표 7에 나타낸 중량에 맞춰 계량한 후 250 rpm으로 교반하면서 80℃까지 가열하였다. 용액의 온도가 80℃에 도달하였을 때 설탕, 물엿, 효소처리스테비아, 구연산을 첨가하고 10분간 동일한 온도와 교반속도로 가열 및 교반하였다. 10분 후 교반 속도를 400 rpm으로 조절하고 각 시료의 겔화제 혼합물을 소량씩 나누어 투입하였다. 동일한 온도와 교반속도로 겔화제가 완전히 용해될 때 까지 10 내지 20분간 가열 및 교반한 후 냉장고에서 24시간 냉각시켜 겔화 유무를 확인하였다.Green tangerine juice was filtered once through a 100 mesh sieve and used as a sample. Green tangerine juice and drinking water were weighed according to the weights shown in Table 7 below, and then heated to 80° C. while stirring at 250 rpm. When the temperature of the solution reached 80 ° C., sugar, starch syrup, enzyme-treated stevia, and citric acid were added and heated and stirred at the same temperature and stirring speed for 10 minutes. After 10 minutes, the stirring speed was adjusted to 400 rpm, and the gelling agent mixture of each sample was divided into small portions. After heating and stirring for 10 to 20 minutes at the same temperature and stirring speed until the gelling agent was completely dissolved, the mixture was cooled in a refrigerator for 24 hours to confirm whether or not gelation was present.
<2.2> 겔화 유무 확인 실험방법<2.2> Test method for checking gelation
pH 측정은 pH meter (Mettler-Toledo, Schwerzenbach, Switzerland)를 이용하여 측정하였으며, Brix는 전자당도계 (PAL-BX, ATAGO CO, LTD, Tokyo, Japan)를 이용하여 측정하였다. pH와 Brix는 모든 재료를 첨가한 후 각 시료의 겔화제를 완전히 용해시켜 졸 상태의 용액을 각 3회씩 측정하였다. 냉각 24시간 후 겔화 유무를 확인한 뒤 각각의 젤리를 10 × 10 × 10 mm로 절단하여 Texture Analyzer (CT3 Texture Analyzer, Brokfield, USA)를 이용하여 TPA의 방법으로 Fracturability (부서짐성), Hardness 1 (경도 1), Hardness 2 (경도 2), Adhesiveness (부착성), Cohesiveness (응집성), Springiness (탄력성), Gumminess (점착성), Chewiness (씹힘성), Resilence (순간복원력)를 각 5회 이상 측정하였다. 실험 결과는 평균 ± 표준편차로 나타내었다. 통계 분석은 Minitab 17 버전 (Minitab 17 Inc., Pennsylvania, USA)을 이용하였으며, Tukey’s range test를 이용하여 p<0.05 수준에서 실시하였다.pH was measured using a pH meter (Mettler-Toledo, Schwerzenbach, Switzerland), and Brix was measured using an electronic sugar meter (PAL-BX, ATAGO CO, LTD, Tokyo, Japan). pH and Brix were measured three times each in a sol state solution after all materials were added and the gelling agent of each sample was completely dissolved. After 24 hours of cooling, the presence or absence of gelation was checked, and each jelly was cut into 10 × 10 × 10 mm, and Fracturability and Hardness 1 were measured by the TPA method using a Texture Analyzer (CT3 Texture Analyzer, Brokfield, USA). 1), Hardness 2, Adhesiveness, Cohesiveness, Springiness, Gumminess, Chewiness, and Resilence were measured more than 5 times each. Experimental results are expressed as mean ± standard deviation. Statistical analysis was performed using Minitab 17 version (Minitab 17 Inc., Pennsylvania, USA) and was performed at the p<0.05 level using Tukey's range test.
<2.3> 겔화 유무 확인 실험결과<2.3> Results of gelation test
<2.3.1> pH, Brix<2.3.1> pH, Brix
다양한 겔화제를 첨가한 풋귤 착즙액 젤리의 겔화제 첨가 후 pH는 로커스트빈검과 카파카라기난 겔화제를 첨가한 젤리가 로커스트빈검과 젤란검, 카파카라기난과 젤란검을 겔화제로 이용한 젤리에 비해 유의적으로 낮은 pH를 나타내었으나 Brix는 가장 높은 값을 나타내었다.After addition of gelling agent, the pH of green tangerine juice jelly with various gelling agents added was significantly lower than that of jelly with locust bean gum and kappa-carrageenan gelling agent, compared to jelly using locust bean gum and gellan gum, or kappa-carrageenan and gellan gum as gelling agents. pH was shown, but Brix showed the highest value.
<2.3.2> Texture 결과에 따른 풋귤 착즙액 젤리의 최적 겔화제 도출<2.3.2> Derivation of optimal gelling agent for green tangerine juice jelly according to texture results
Texture의 모든 실험 항목에서 로커스트빈검과 카파카라기난 겔화제를 첨가한 젤리가 다른 겔화제 조합보다 높거나 유사한 결과를 나타내었다. Texture 측정 과정 중 프로브가 시료를 압축하면서 갑자기 시료의 일부분이 먼저 부서지는 현상인 Fracturability (부서짐성)는 다른 두 조합보다 로커스트빈검과 카파카라기난 겔화제를 첨가한 젤리에서 훨씬 높은 값을 나타내었으며, 시료의 단단함을 나타내는 Hardness (경도) 역시 로커스트빈검과 카파카라기난 겔화제를 첨가한 젤리가 유의적으로 높게 측정되었다. 높은 부서짐성과 경도를 나타낸 로커스트빈검과 카파카라기난 겔화제를 첨가한 젤리는 외관상에서도 확인할 수 있듯이 표면이 매끈하며 상온에서도 오랜 시간 동일한 형태를 유지할 수 있어 요즘 소비자들로부터 많은 관심을 받고 있는 스틱 형태의 풋귤 착즙액 젤리를 제조할 때 적합한 겔화제 조합이라고 판단된다. 이와는 반대로 낮은 부서짐성과 경도를 나타낸 로커스트빈검과 젤란검, 카파카라기난과 젤란검을 첨가한 젤리는 상온에서 오랜 시간 동일한 형태를 유지하지 못하고 녹아내리는 것을 확인할 수 있었으므로 지속적으로 형태를 유지해야하는 스틱 형태의 젤리가 아닌 파우치 또는 떠먹는 형태의 젤리 제조에 적합하다는 결과를 도출할 수 있다. 식품 내부 결합의 강도를 나타내는 Cohesiveness (응집성), 식품을 삼키기 위한 상태가 될 때까지 분해하는 데 필요한 힘인 Gumminess (점착성)와 Chewiness (씹힘성)도 로커스트빈검과 카파카라기난 겔화제를 첨가한 풋귤 착즙액 젤리가 훨씬 높게 측정되었는데 이를 통해 탱탱하고 씹는 즐거움을 느낄 수 있어야 하는 스틱 형태의 젤리를 제조하기 위해서는 다른 겔화제의 조합보다도 로커스트빈검과 카파카라기난 겔화제를 첨가한 풋귤 착즙액 젤리가 최적이라는 결과를 도출하게 되었다.In all test items of Texture, the jelly with the addition of locust bean gum and kappa-carrageenan gelling agent showed higher or similar results than other gelling agent combinations. Fracturability, a phenomenon in which a part of the sample suddenly breaks first while the probe compresses the sample during the texture measurement process, showed a much higher value in the jelly containing locust bean gum and kappa-carrageenan gelling agent than the other two combinations. Hardness, which represents the hardness of , was also significantly higher in the jelly with the addition of locust bean gum and kappa carrageenan gelling agent. Jelly with locust bean gum and kappa carrageenan gelling agent showing high brittleness and hardness has a smooth surface as can be seen from the outside and can maintain the same shape for a long time even at room temperature. It is judged to be a suitable gelling agent combination when preparing juice jelly. On the contrary, it was confirmed that locust bean gum and gellan gum, which showed low brittleness and hardness, and jellies with kappa carrageenan and gellan gum added did not maintain the same shape for a long time at room temperature and melted. It can be concluded that it is suitable for manufacturing jelly in the form of a pouch or a scoop. Cohesiveness (cohesiveness), which indicates the strength of food’s internal bonds, and gumminess (stickiness) and chewiness, which are the forces required to break down food until it is ready to be swallowed, are also green tangerine juice jelly with locust bean gum and kappa carrageenan gelling was measured much higher, which led to the conclusion that green tangerine juice jelly with the addition of locust bean gum and kappa carrageenan gelling agent is more optimal than other combinations of gelling agents in order to produce stick-type jelly that should be elastic and pleasant to chew. I did.
<2.3.3> 겔화 유무 및 외관 관찰<2.3.3> Observation of gelation and appearance
다양한 겔화제를 첨가한 젤리의 외관은 도 3과 같다. 로커스트빈검과 카파카라기난을 첨가한 풋귤 착즙액 젤리는 냉각 후 겔화가 되면서 시판하는 스틱젤리가 가지고 있는 탱탱함과 부드러움을 가지고 있으며 식감이 좋은 특징을 보였다. 또한, 젤리의 내부와 외부에 끈적거림과 물기가 상대적으로 적으며 외관도 일반 젤리와 유사하였다. 로커스트빈검과 젤란검을 첨가한 풋귤 착즙액 젤리는 제조 시 겔화제가 용해되는 속도가 굉장히 빠른 것을 확인할 수 있었다. 하지만 냉각 후 젤리가 겔화는 되었으나 탱탱함이 없었으며 무너지는 느낌이 강했다. 카파카라기난과 젤란검을 첨가한 풋귤 착즙액 젤리는 냉각 후 겔화는 되었으나 젤리의 내부와 외부에 물기가 많고 상당히 끈적거리는 외관을 나타내었다. 또한, 젤리의 탱탱함과 부드러움이 거의 없었고 젤리가 심하게 무너지고 깨져 젤리를 손으로 잡는데 어려움이 있었다. 결과적으로 로커스트빈검과 카파카라기난을 겔화제로 이용한 풋귤 착즙액 젤리가 가장 우수한 품질의 젤리를 제조할 수 있다는 결과를 도출하게 되었다.The appearance of the jelly to which various gelling agents are added is shown in FIG. Green tangerine juice jelly with the addition of locust bean gum and kappa carrageenan became a gel after cooling, and it had the firmness and softness of commercially available stick jelly, and showed good texture. In addition, the inside and outside of the jelly had relatively little stickiness and moisture, and the appearance was similar to that of general jelly. It was confirmed that the green tangerine juice jelly with the addition of locust bean gum and gellan gum was very fast in dissolving the gelling agent during manufacture. However, after cooling, the jelly gelled, but there was no elasticity, and the feeling of collapsing was strong. Green tangerine juice jelly with the addition of kappa carrageenan and gellan gum was gelled after cooling, but the inside and outside of the jelly had a lot of water and a fairly sticky appearance. In addition, there was little elasticity and softness of the jelly, and it was difficult to hold the jelly by hand because the jelly was severely crumbled and broken. As a result, it was concluded that green tangerine juice jelly using locust bean gum and kappa carrageenan as a gelling agent can produce the highest quality jelly.
따라서, 상기 실험 결과들로 인해, 풋귤 착즙액 첨가량은 pH, Texture 및 기호도 평가 결과를 바탕으로 30%로 결정하고, 풋귤 착즙액 젤리 제조를 위한 겔화제의 종류로는 Texture 실험 결과를 바탕으로 로커스트빈검과 카파카라기난을 첨가하는 것으로 결정하여 본 발명을 완성하였다.Therefore, due to the above experimental results, the amount of green tangerine juice added was determined to be 30% based on the pH, texture, and preference evaluation results, and the type of gelling agent for manufacturing green tangerine juice jelly was Locust based on the texture experiment results. It was decided to add bean gum and kappa carrageenan to complete the present invention.
이제까지 본 발명에 대하여 그 실시예들을 중심으로 살펴보았다. 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자는 본 발명이 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 변형된 형태로 구현될 수 있음을 이해할 수 있을 것이다. 그러므로 개시된 실시예들은 한정적인 관점이 아니라 설명적인 관점에서 고려되어야 한다. 본 발명의 범위는 전술한 설명이 아니라 청구범위에 나타나 있으며, 그와 동등한 범위 내에 있는 모든 차이점은 본 발명에 포함된 것으로 해석되어야 할 것이다.So far, the present invention has been examined focusing on the embodiments. Those skilled in the art to which the present invention pertains will be able to 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 should be considered from an illustrative rather than a limiting point of view. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the equivalent range should be construed as being included in the present invention.
Claims (6)
혼합용액의 온도가 80℃에 도달하였을 때 설탕 8 내지 12중량부, 물엿 8 내지 12중량부, 효소처리스테비아 0.1 내지 0.3중량부 및 구연산 0.1 내지 0.3중량부를 첨가하여 230 내지 270 rpm, 80℃에서 10분 동안 더 가열하는 2단계;
10분 후 교반 속도를 380 내지 420 rpm으로 높인 후 로커스트빈검 0.7 내지 0.9 중량부 및 카파카라기난 0.7 내지 0.9중량부를 첨가하여 380 내지 420 rpm, 80℃에서 10분 내지 20분 동안 더 가열하는 3단계; 및
3단계의 혼합용액을 냉각시키는 4단계를 포함하는, 풋귤 젤리의 제조방법.A first step of heating a mixed solution obtained by mixing 25 to 35 parts by weight of green tangerine juice and 45 to 50 parts by weight of drinking water at a rate of 230 to 270 rpm and heating to 80 ° C;
When the temperature of the mixed solution reaches 80 ° C, 8 to 12 parts by weight of sugar, 8 to 12 parts by weight of starch syrup, 0.1 to 0.3 parts by weight of enzyme-treated stevia, and 0.1 to 0.3 parts by weight of citric acid are added at 230 to 270 rpm at 80 ° C. 2nd step of further heating for 10 minutes;
After 10 minutes, the stirring speed was increased to 380 to 420 rpm, and then 0.7 to 0.9 parts by weight of locust bean gum and 0.7 to 0.9 parts by weight of kappa carrageenan were added, followed by further heating at 380 to 420 rpm and 80 ° C. for 10 to 20 minutes; and
A method for producing green tangerine jelly, comprising 4 steps of cooling the mixed solution of 3 steps.
상기 풋귤 착즙액은 선별하여 감귤을 수확하는 1단계; 미세먼지를 세척한 후 손질하는 2단계; 2단계의 감귤을 분쇄하는 3단계; 3단계의 감귤을 착즙하는 4단계; 및 100 mesh 체로 1회 여과하는 5단계로 제조된 액을 시료로 사용하는 것인, 풋귤 젤리의 제조방법.According to claim 1,
Step 1 of harvesting tangerines by selecting the green tangerine juice; The second step of cleaning after cleaning fine dust; 3rd step of crushing the 2nd step tangerines; 4th step of juicing the 3rd step tangerines; And a method for producing green tangerine jelly, wherein the liquid prepared in step 5 of filtering once through a 100 mesh sieve is used as a sample.
상기 풋귤 젤리는 스틱 형태인 것을 특징으로 하는, 풋귤 젤리.According to claim 3,
Characterized in that the green tangerine jelly is in the form of a stick, green tangerine jelly.
상기 젤리의 pH값은 2.956 내지 2.99 이며, Brix값은 22.8 내지 23.26인 것을 특징으로 하는, 풋귤 젤리.According to claim 3,
Green tangerine jelly, characterized in that the pH value of the jelly is 2.956 to 2.99, and the Brix value is 22.8 to 23.26.
상기 젤리의 부서짐성 (Fracturability)은 17.23N 내지 37.35N이고, 경도 1 (Hardness 1) 46.13N 내지 68.09N 이며, 경도 2 (Hardness 2) 26.18N 내지 52.18N 이고, 부착성 (Adhesiveness) 0.46mJ 내지 6.26mJ 이며, 응집성 (Cohesiveness) 0.18 내지 0.28 이고, 탄력성 (Springiness) 2.91mm 내지 3.93mm 이며, 점착성 (Gumminess) 8.26N 내지 18.44N 이고, 씹힘성 (Chewiness) 27.5mJ 내지 64.12mJ 이며, 순간복원력 (Resilence) 0.01 내지 0.02인 것을 특징으로 하는, 풋귤 젤리.
According to claim 3,
The fracturability of the jelly is 17.23N to 37.35N, Hardness 1 is 46.13N to 68.09N, Hardness 2 is 26.18N to 52.18N, and Adhesiveness is 0.46mJ to 6.26mJ, Cohesiveness 0.18 to 0.28, Springiness 2.91mm to 3.93mm, Gumminess 8.26N to 18.44N, Chewiness 27.5mJ to 64.12mJ, Resilience ) Green tangerine jelly, characterized in that 0.01 to 0.02.
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