KR102570778B1 - Manufacturing method of dessert containing fruit gel and cheese - Google Patents

Abstract

The present invention relates to a method for manufacturing gelled fruit and desserts containing the same. The gelled fruit has excellent adhesion and shape retention, making it easy to use as a coating or decoration on other desserts, and has high transparency, so that when coated on other desserts, the inside is clearly visible and its appearance is also excellent. In addition, when the gelled fruit is grafted onto cheese, it is expected to be in great demand in the dessert food field because it has excellent texture and taste.

Description

Manufacturing method of dessert containing fruit gel and cheese {Manufacturing method of dessert containing fruit gel and cheese}

The present invention relates to a method for producing gelled fruit and a dessert containing the same.

Cheese is a fermented food known to humans for thousands of years, and more than 1,500 types of cheese are currently known. Cheese is a food made mainly from curd, a semi-solid material formed when milk is coagulated. When the curd is formed, fat particles are wrapped in protein and coagulated and precipitated together. Therefore, cheese can be considered to be about 1/10 of the protein and fat in milk, and generally, cheese contains 20 to 30% of protein and fat. There are more than 1,500 types of cheese, but some are similar to each other, and some are very different, depending on the shape, size, aging period, raw milk used, additives, packaging method, and manufacturing region.

On the other hand, jelly is a coagulable food that solidifies by cooling a sol-like solution prepared by mixing a gelling agent such as agar, gelatin, carrageenan, and locust bean gum with fruit juice, sugar, acidulant, flavoring, and coloring, etc. It is one of the main foods widely eaten as snacks and desserts in Korea. Recently, natural solid plants such as fruits and vegetables are added to these jelly foods to emphasize freshness and functionality.

As the types of desserts diversify, the development of fusion desserts that combine different types of desserts is becoming more active. However, for successful grafting, it is necessary to consider the visual aspect as well as the characteristic taste aspect of the raw material.

Republic of Korea Patent Registration No. 10-1431648

An object of the present invention is to provide a method for producing gelled fruit.

Another object of the present invention is to provide a food composition comprising the gelled fruit and cheese.

The present invention in order to achieve the object of the present invention a) preparing a mixture by heating the fruit, water, sugar and gelatin;

b) cooling the mixture to 45-55 °C;

c) treating the cooled mixture with ultrasonic waves and bubbles having a diameter of 3 mm or less for 4 to 6 minutes; and

d) providing a method for producing gelated fruit comprising the step of cooling the mixture to 35 to 45 ° C.

In one embodiment of the present invention, the mixture of step a) may include 500 parts by weight of fruit, 200 parts by weight of water, 30 parts by weight of sugar, and 40 parts by weight of gelatin.

In one embodiment of the present invention, the ultrasound in step c) may be processed at 40 kHz.

In one embodiment of the present invention, the bubbles in step c) may be treated at 1.5 L/min to 2.5 L/min.

In one embodiment of the present invention, the fruit may be a tomato.

In addition, the present invention provides a food composition comprising gelated fruit and cheese.

In one embodiment of the present invention, the food composition may be coated with gelated fruit on the outside of cheese.

In one embodiment of the present invention, the food composition may be filled with gelated fruit inside the cheese.

In one embodiment of the present invention, the cheese may be mozzarella cheese.

The gelled fruit prepared according to the method of the present invention has excellent adhesion and shape retention, so it is easy to use for coating or decoration on other desserts, and its transparency is high, so the inside can be seen well when coated on other desserts, and it is also excellent in appearance. In addition, when the gelled fruit is grafted to cheese, it is expected that there will be a lot of demand in the dessert food field because the texture and taste are excellent.

The inventor of the present invention completed the present invention by confirming that, while developing a dessert, it is possible to manufacture a dessert with excellent adhesion and shape retention, excellent taste and improved appearance when fruit is gelled in a specific method.

Accordingly, the present invention provides a step of preparing a mixture by heating fruit, water, sugar and gelatin;

b) cooling the mixture to 45-55 °C;

c) treating the cooled mixture with ultrasonic waves and bubbles having a diameter of 3 mm or less for 4 to 6 minutes; and

d) providing a method for producing gelated fruit comprising the step of cooling the mixture to 35 to 45 ° C.

In the present invention, the gelation means that the sol loses fluidity and becomes a jelly. A colloidal solution in which colloidal particles (solid) are dispersed in a fluid and exhibit fluidity is called a sol.

In the step a), the type of fruit is not particularly limited, and it is preferable to use fruit pulverized into small particles to prevent clumping when preparing a mixture with water, sugar, etc.

In the step a), the heating temperature is not particularly limited, but it is preferable that the gelatin is sufficiently melted and uniformly mixed in the mixture.

Cooling in step b) can be performed at 45 to 55 ° C, preferably at 50 ° C.

In the step c), ultrasonic waves and bubbles may be treated for 4 to 6 minutes, preferably 5 minutes. If the sonication time is less than 4 minutes, there is a problem that the shape of the gel easily collapses, and if the sonication time exceeds 6 minutes, there is a problem that the gel easily falls off the plate. In addition, if the time is less than 4 minutes, there is a problem that the characters look curved or the transparency is deteriorated due to voids in the gel, and when the treatment is longer than 6 minutes, there are many problems in the opaque part of the gel.

In the step c), the bubble may be 3 mm or less. When the air bubbles exceed 3 mm, there is a problem in that the air bubbles do not spread uniformly in the mixture.

In step d), the mixture may be cooled to 35 to 45 ° C, preferably to 40 ° C. It is easy to coat or adhere to other foods such as cheese because the adhesive strength is maintained without the mixture flowing down at the above temperature.

The mixture of step a) may include 500 parts by weight of fruit, 200 parts by weight of water, 30 parts by weight of sugar, and 40 parts by weight of gelatin.

The ultrasound in step c) may be processed at 40 kHz.

The bubbles in step c) may be treated at 1.5 L/min to 2.5 L/min. When the bubble throughput is less than 1.5 L/min, the gel easily falls off the plate, and when the bubble throughput exceeds 2.5 L/min, the gel loses shape easily.

The fruit may be a tomato.

As another aspect, the present invention provides a food composition comprising fruit and cheese gelated by the above method. The food composition has an excellent taste through the harmony of the sweet taste of gelled fruit and the savory taste of cheese.

The food composition may be coated with gelated fruit on the outside of the cheese or filled with gelated fruit on the inside of the cheese. In the former case, the transparency of the gel allows the cheese to pass through the gel, which is visually pleasing.

The type of cheese is not limited, but mozzella cheese may be preferably used.

Hereinafter, a preferred embodiment is presented to aid understanding of the present invention. However, the following examples are provided to more easily understand the present invention, and the content of the present invention is not limited by the following examples.

<Production Example>

Preparation of gelated fruit

500 g of peeled tomatoes were finely ground in a mixer, and then put in a pot with 200 g of water, 30 g of sugar, and 40 g of gelatin to prepare a tomato mixture, and then heated and heated for about 3 minutes based on the boiling point.

Then, the tomato mixture is cooled to 50 ° C and a bubble generator (Grovita GAP-601, Power: 2.0w, Exhaust: 2.0L/min, Pressure: 0.014Mpa, bubble diameter of 3 mm or less) is put in a pot to spread bubbles evenly in the mixture. bubble treatment for 5 minutes. Simultaneously with the bubble treatment, ultrasonic waves (40 kHz, 250 W) were applied to the tomato mixture using a sonicator (JAC Ultrasinic, Hwaseng, Korea) for 5 minutes and maintained at 40°C.

Manufacture of gelled fruit and cheese mixed desserts

The gelated tomato was applied to a circular mozzarella cheese with a diameter of about 3 cm to a thickness of about 5 mm, and then cooled to 5 ° C. to prepare a dessert in which the gelated tomato existed outside the cheese.

In addition, the inside of a round mozzarella cheese having a diameter of about 10 cm was dug out, and then the gelled tomato was filled there and cooled to 5 ° C. to prepare a dessert in which the gelled tomato exists inside the cheese.

<Experimental Example 1: Evaluation of adhesion and shape retention of gelled fruit>

In order to evaluate the adhesive strength and shape retention of the gelled fruit, the gelled fruit was prepared according to the above Preparation Example, but the sample was prepared by varying the bubble generation amount and ultrasonic treatment time of the bubbler.

Then, for each sample, a cube-shaped gel with a width of 5 cm, a length of 5 cm, and a height of 5 cm is prepared, attached to a plate, placed on a reciprocating shaker (CRS-350), and operated at 15 rpm, the gel may fall off the plate or form a gel. The decay time was measured.

ultrasonic wave
3 minute processing ultrasonic wave
4 minute processing ultrasonic wave
5 minute processing ultrasonic wave
6 minute processing ultrasonic wave
7 minute processing Bubble generation rate 1.0L/min 5 seconds 12 seconds 14 seconds 14 seconds 11 seconds Bubble generation rate 1.5L/min 13 seconds 20 seconds 35 seconds 25 seconds 10 seconds Bubble generation 2.0L/min 20 seconds 40 seconds 52 seconds 44 seconds 31 seconds Bubble generation rate 2.5L/min 21 seconds 22 seconds 31 seconds 20 seconds 19 seconds Air bubble generation 3.0L/min 17 seconds 21 seconds 22 seconds 15 seconds 7 seconds

As a result, as shown in Table 1, it was confirmed that the gel had excellent adhesive strength and shape retention when treated with ultrasonic waves for 4 to 6 minutes, and in particular, when treated for 5 minutes, it was confirmed that there was remarkably excellent adhesive strength and shape retention. On the other hand, if the ultrasonic treatment time was less than 4 minutes, the shape of the gel easily collapsed, and if the ultrasonic treatment time exceeded 7 minutes, there was a problem that the gel easily fell off the plate. It was confirmed that the adhesive strength and shape retention of the gel were excellent when bubble treatment was performed at L/min, and in particular, when bubble treatment was performed at 2.0 L/min, remarkably excellent adhesive force and shape retention were observed. On the other hand, when the bubble throughput was less than 1.5 L / min, the gel easily fell off the plate, and when the bubble throughput exceeded 2.5 L / min, the shape of the gel easily collapsed.

<Experimental Example 2: Evaluation of Transparency of Gelled Fruit>

In order to evaluate the transparency of the gelled fruit, the gelled fruit was prepared according to the above Preparation Example, but the amount of bubbles generated was fixed at 2.0 L/min, which was confirmed to have excellent adhesive strength and shape retention effect, and only the ultrasonic treatment time was varied.

Then, the gel was prepared in the form of a square with a width of 5 cm, a length of 5 cm, and a height of 1 cm, and it was placed on an A4 paper on which the word 'transparency' was printed to visually check how clearly the letters were visible. Relative values were set as 10 points for the state without gel and 1 point for the case where the text could not be identified due to the gel.

ultrasonic wave
3 minute processing ultrasonic wave
4 minute processing ultrasonic wave
5 minute processing ultrasonic wave
6 minute processing ultrasonic wave
7 minute processing Bubble generation 2.0L/min 3 points 6 points 9 points 7 points 2 points

As a result, as shown in Table 2, it was confirmed that the transparency was excellent when the ultrasonic wave was treated for 4 to 6 minutes, and in particular, the best transparency was obtained when the ultrasonic wave was treated for 5 minutes. On the other hand, when the ultrasound was treated for more than 6 minutes, many opaque parts were confirmed in the gel, and when the ultrasound was treated for less than 4 minutes, it was confirmed that the letters looked curved or the transparency was deteriorated due to voids inside the gel.

<Experimental Example 3: Sensory Evaluation of Gelled Fruit and Cheese Mixed Dessert>

For sensory evaluation of the gelled fruit and cheese mixed dessert of the present invention, prepare a dessert in which the gelated tomato exists outside the cheese as in the preparation example, but the gelated tomato is subjected to ultrasonic treatment with the bubble generation rate fixed at 2.0 L/min. Different times were applied.

Then, for 15 trained panelists, a 5-point rating method (1: very bad, 2: bad, 3: normal, 4: good, 5: very good) was evaluated according to the taste, texture and appearance according to the samples used. evaluated.

ultrasonic wave
3 minute processing ultrasonic wave
4 minute processing ultrasonic wave
5 minute processing ultrasonic wave
6 minute processing ultrasonic wave
7 minute processing Exterior 2 4 5 4 One texture 2 3 5 3 One taste 4 5 5 5 3

As a result, as shown in Table 3, it was confirmed that the evaluation was the best when the ultrasonic treatment was performed for 5 minutes overall. Specifically, when ultrasonically treated for 5 minutes, the transparency of the gel is excellent, and it is possible to check the internal cheese at once through the gel, and there were many evaluations that it stimulates the taste buds in that the gelated tomato adheres to the cheese and maintains a neat shape. , The gel was not completely solidified, and the characteristics of flowing down when cut and melting when put in the mouth were the most obvious, and many evaluated that the texture was excellent.

Claims (5)

a) preparing a mixture by heating 500 parts by weight of fruit, 200 parts by weight of water, 30 parts by weight of sugar and 40 parts by weight of gelatin;
b) cooling the mixture to 45-55 °C;
c) treating the cooled mixture with ultrasonic waves at 40 kHz and bubbles with a diameter of 3 mm or less at 1.5 L/min to 2.5 L/min for 4 to 6 minutes; and
d) gelation (gelation) fruit manufacturing method comprising the step of cooling the mixture to 35 ~ 45 ℃.
delete delete delete A food composition comprising gelated fruit and cheese prepared by the method of claim 1.