KR102581630B1 - A Popping Boba Jelly Manufacturing Method - Google Patents
A Popping Boba Jelly Manufacturing Method Download PDFInfo
- Publication number
- KR102581630B1 KR102581630B1 KR1020220175061A KR20220175061A KR102581630B1 KR 102581630 B1 KR102581630 B1 KR 102581630B1 KR 1020220175061 A KR1020220175061 A KR 1020220175061A KR 20220175061 A KR20220175061 A KR 20220175061A KR 102581630 B1 KR102581630 B1 KR 102581630B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- boba
- parts
- liquid
- jelly
- Prior art date
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 235000015110 jellies Nutrition 0.000 claims abstract description 130
- 239000008274 jelly Substances 0.000 claims abstract description 130
- 239000007788 liquid Substances 0.000 claims abstract description 128
- 238000001816 cooling Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 37
- 239000008213 purified water Substances 0.000 claims description 34
- 239000000654 additive Substances 0.000 claims description 32
- 235000015203 fruit juice Nutrition 0.000 claims description 27
- 239000003349 gelling agent Substances 0.000 claims description 20
- 235000003599 food sweetener Nutrition 0.000 claims description 18
- 239000003765 sweetening agent Substances 0.000 claims description 18
- 239000002562 thickening agent Substances 0.000 claims description 15
- 239000000701 coagulant Substances 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000011259 mixed solution Substances 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 230000000704 physical effect Effects 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 4
- 230000009172 bursting Effects 0.000 description 4
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 4
- 230000015271 coagulation Effects 0.000 description 4
- 238000005345 coagulation Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000003204 osmotic effect Effects 0.000 description 4
- 239000011049 pearl Substances 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 3
- 229920002148 Gellan gum Polymers 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 235000010419 agar Nutrition 0.000 description 3
- 235000010418 carrageenan Nutrition 0.000 description 3
- 239000000679 carrageenan Substances 0.000 description 3
- 229920001525 carrageenan Polymers 0.000 description 3
- 229940113118 carrageenan Drugs 0.000 description 3
- 230000001112 coagulating effect Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000010492 gellan gum Nutrition 0.000 description 3
- 239000000216 gellan gum Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000010413 sodium alginate Nutrition 0.000 description 3
- 239000000661 sodium alginate Substances 0.000 description 3
- 229940005550 sodium alginate Drugs 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 235000021559 Fruit Juice Concentrate Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- 244000228451 Stevia rebaudiana Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 229940023476 agar Drugs 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000020342 bubble tea Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229960005069 calcium Drugs 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 2
- 239000001527 calcium lactate Substances 0.000 description 2
- 229960002401 calcium lactate Drugs 0.000 description 2
- 235000011086 calcium lactate Nutrition 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013572 fruit purees Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229960000292 pectin Drugs 0.000 description 2
- 235000011007 phosphoric acid Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- 235000011083 sodium citrates Nutrition 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000035899 viability Effects 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229960002713 calcium chloride Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 239000002360 explosive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000003761 preservation solution Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
-
- 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
-
- 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
-
- 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
- A23V2300/31—Mechanical treatment
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
본 발명은 보바 함유 젤리 제조방법에 관한 것으로, 그 구성은, 보바액을 제조하는 제 1단계와, 보바를 성형하는 제 2단계와, 젤리액을 제조하는 제 3단계와, 상기 젤리액에 상기 보바를 혼합하는 제 4단계와, 상기 혼합된 젤리액을 냉각 및 응고시키는 제 5단계를 포함하고, 상기 보바는 상기 젤리액에 대하여 상대적으로 0 초과 15브릭스 정도 높게 설정하는 것을 특징으로 한다. The present invention relates to a method for producing boba-containing jelly, which consists of a first step of producing a boba liquid, a second step of molding the boba, a third step of producing a jelly liquid, and the jelly liquid containing the above ingredients. It includes a fourth step of mixing boba and a fifth step of cooling and solidifying the mixed jelly liquid, wherein the boba is set relatively higher than the jelly liquid by about 15 Brix over 0.
Description
본 발명은 젤리의 제조방법에 관한 것으로 더욱 상세하게는 과즙 등이 들어있는 퍼핑 보바가 젤리 중에서 터지지 않고 구형의 형태를 잘 유지하면서 탄력성과 씹을 때 톡 터지는 식감을 가져다 주면서 젤리 중에 분포되도록 하는 보바 함유 젤리 제조방법에 관한 것이다. The present invention relates to a method of manufacturing jelly, and more specifically, to a method of producing puffing boba containing fruit juice, etc., which maintains its spherical shape well without bursting in the jelly, while providing elasticity and a texture that bursts when chewed, and is distributed in the jelly. It is about the jelly manufacturing method.
종래부터 젤리 형태 식품으로서는 젤라틴, 한천 등의 겔화제에 각종의 조미료 등을 첨가해 젤리형으로 완성한 것이 알려져 있다. 관련된 젤리 형태의 식품은 맛이 좋고 독특한 매끈한 식감이나 목에 넘어가는 느낌감을 가지고 있어 많은 사람들에게 인기가 있다.Conventionally, jelly-type foods are known to be prepared by adding various seasonings to a gelling agent such as gelatin or agar. Related jelly- type foods are popular with many people because they taste good and have a unique smooth texture and feeling that goes down the throat.
젤리 (Jelly)란 설탕, 과즙, 과일 등 당류와 겔화제를 가열 용해해서 응고시킨 디저트의 한 종류로 이 때 사용되는 겔화제에는 젤란검, 카라기난, 로커스트콩검, 잔탄검, 곤약, 알긴산나트륨 등이 있으며, 이들의 혼합 비율이나 제조 방법 등에 따라 여러가지 젤리의 물성 (단단함, 쫄깃함, 파삭함 등)을 만들 수 있다.Jelly is a type of dessert made by heating and coagulating saccharides such as sugar, fruit juice, or fruit and a gelling agent. The gelling agents used include gellan gum, carrageenan, locust bean gum, xanthan gum, konjac, and sodium alginate. Depending on the mixing ratio and manufacturing method, various jelly properties (hardness, chewiness, crispness, etc.) can be created.
보바 (Popping Boba)란 버블티 등에 첨가되는 기호식품으로 식감에 따라 펄 (Pearl)과 퍼핑보바 (Popping Boba)로 나눌 수 있다.Popping Boba is a favorite food added to bubble tea, etc. It can be divided into Pearl and Popping Boba depending on the texture.
펄은 전분 등으로 굳혀서 씹을 때 쫄깃한 식감을 나타내며 퍼핑 보바는 보바 내부에 과즙 등이 들어 있어 씹을 때 톡 터지는 식감을 나타낸다. Pearls are hardened with starch and have a chewy texture when chewed, while puffed boba has juice inside the boba, giving it a texture that pops when chewed.
그러나, 종래 기술에서는 다음과 같은 문제점이 있었다. However, the prior art had the following problems.
보바를 젤리에 단순하게 투입만하는 형태로는 보바가 젤리 중에서 터지지 않고 구형의 형태를 잘 유지하면서 탄력성과 씹을 때 톡 터지는 식감을 가져다 주면서 젤리 중에 분포되도록 하는 것이 어려웠다.By simply adding boba into the jelly, it was difficult to distribute the boba in the jelly while maintaining its spherical shape without bursting and providing elasticity and a texture that bursts when chewed.
상술한 문제점을 해결하기 위한 것으로, 본 발명의 목적은 젤리 중에서 터지지 않고 구형의 형태를 잘 유지하면서 탄력성과 씹을 때 톡 터지는 식감을 가져다 주면서 젤리 중에 분포하는 젤리 제조방법을 제공하는 것이다. In order to solve the above-mentioned problems, the purpose of the present invention is to provide a method of manufacturing jelly that is distributed in the jelly while maintaining its spherical shape without bursting in the jelly and providing elasticity and a texture that bursts when chewed.
상술한 목적을 달성하기 위한 것으로, 본 발명인 보바 함유 젤리 제조방법은, 보바액을 제조하는 제 1단계와, 보바를 성형하는 제 2단계와, 젤리액을 제조하는 제 3단계와, 상기 젤리액에 상기 보바를 혼합하는 제 4단계와, 상기 혼합된 젤리액을 냉각시키는 제 5단계를 포함하고, 상기 보바는 상기 젤리액에 대하여 상대적으로 0 초과 15브릭스 정도 높게 설정하는 것을 특징으로 한다. In order to achieve the above-described object, the present invention's method for producing boba-containing jelly includes a first step of producing boba liquid, a second step of molding the boba, a third step of producing a jelly liquid, and the jelly liquid. A fourth step of mixing the boba and a fifth step of cooling the mixed jelly liquid, wherein the boba is set relatively high to about 0 to 15 Brix relative to the jelly liquid.
상기 젤리액의 농도는 15 내지 35브릭스로 하고 상기 보바의 농도는 15 내지 50브릭스로 설정되는 것을 특징으로 한다. The concentration of the jelly liquid is set to 15 to 35 Brix and the concentration of the boba is set to 15 to 50 Brix.
상기 제 1단계에서, 점증제와 정제수와 혼합하는 제 1-1단계와, 상기 혼합액에 과즙과 당분을 첨가하는 제 1-2단계와, 산미료를 투입하는 제 1-3단계와, 첨가물을 투입하여 혼합하는 제 1-4단계와, 상기 혼합된 보바액을 80℃의 온도로 가열하여 상기 혼합물이 모두 용해되도록 하는 제 1-5단계와, 상기 보바액의 브릭스를 15 내지 50브릭스로 유지하는 제 1-6단계와, 상기 보바액을 30 내지 40℃로 냉각하는 제 1-7단계를 포함하는 것을 특징으로 한다. In the first step, step 1-1 of mixing the thickener and purified water, step 1-2 of adding juice and sugar to the mixed solution, step 1-3 of adding an acidulant, and adding additives. Steps 1-4 of mixing, Steps 1-5 of heating the mixed boba liquid to a temperature of 80°C so that all of the mixture is dissolved, and maintaining the Brix of the boba liquid at 15 to 50 Brix. It is characterized in that it includes steps 1-6 and steps 1-7 of cooling the boba liquid to 30 to 40°C.
상기 제 2단계에서, 보바액을 성형기를 통과시켜 일정한 크기로 응고, 성형하여 정제수로 세척한 후 보존액에 침지하는 것을 특징으로 한다.In the second step, the boba liquid is passed through a molding machine to coagulate and mold to a certain size, washed with purified water, and then immersed in a preservative solution.
상기 제 3단계에서, 정제수를 80℃의 온도로 가열하는 제 3-1단계와, 겔화제와 감미료를 투입해서 교반하는 제 3-2단계와, 과즙을 첨가하는 제 3-3단계와, 산미료를 투입하는 제 3-4단계와, 첨가물을 추가하여 젤리액을 제조하는 제 3-5단계와, 상기 젤리액의 브릭스 및 pH를 조절하는 제 3-6단계와, 상기 젤리액을 냉각시키는 제 3-7단계를 포함하는 것을 특징으로 한다. In the third step, step 3-1 of heating purified water to a temperature of 80°C, step 3-2 of adding and stirring a gelling agent and sweetener, step 3-3 of adding fruit juice, and step 3-3 of adding an acidulant. 3-4 steps of adding, 3-5 steps of adding additives to prepare the jelly liquid, 3-6 steps of adjusting the Brix and pH of the jelly liquid, and an agent for cooling the jelly liquid. It is characterized by comprising steps 3-7.
상기 젤리액의 pH는 3.0 내지 4.5로 설정하는 것을 특징으로 한다. The pH of the jelly liquid is set to 3.0 to 4.5.
본 발명에 의한 보바 함유 젤리 제조방법에서는 다음과 같은 효과가 있다. The method for producing boba-containing jelly according to the present invention has the following effects.
보바액과 젤리액의 브릭스를 서로 상대적으로 일정비를 유지시켜, 젤리 중에서 터지지 않고 구형의 형태를 잘 유지하면서 탄력성과 씹을 때 톡 터지는 식감을 가져다 주면서 젤리 중에 분포되는 효과가 있다.By maintaining the brix of the boba liquid and jelly liquid in a relatively constant ratio, it has the effect of being distributed throughout the jelly while maintaining its spherical shape without bursting and providing elasticity and a texture that bursts when chewed.
도 1은 본 발명에 의한 보바 함유 젤리 제조방법의 바람직한 실시예를 보인 순서도.
도 2는 본 발명에 의한 보바 함유 젤리 제조방법을 구성하는 보바액을 제조과정을 보인 순서도.
도 3은 본 발명에 의한 보바 함유 젤리 제조방법을 구성하는 젤리액의 제조과정을 보인 순서도.1 is a flowchart showing a preferred embodiment of the boba-containing jelly production method according to the present invention.
Figure 2 is a flowchart showing the manufacturing process of the boba liquid constituting the boba-containing jelly manufacturing method according to the present invention.
Figure 3 is a flow chart showing the manufacturing process of the jelly liquid constituting the boba-containing jelly manufacturing method according to the present invention.
이하 본 발명에 의한 보바 함유 젤리 제조방법의 바람직한 실시예가 첨부된 도면을 참고하여 상세하게 설명한다. Hereinafter, a preferred embodiment of the boba-containing jelly manufacturing method according to the present invention will be described in detail with reference to the attached drawings.
본 발명에 의한 보바 함유 젤리 제조방법은 도 1에 도시된 바와 같이, 보바액을 제조하는 제 1단계(S10)와, 보바를 성형하는 제 2단계(S20)와, 젤리액을 제조하는 제 3단계(S30)와, 상기 젤리액에 상기 보바를 혼합하는 제 4단계(S40)와, 상기 혼합된 젤리액을 냉각 및 응고시키는 제 5단계(S50)를 포함하여 이루어질 수 있다. As shown in FIG. 1, the method for producing boba-containing jelly according to the present invention includes a first step of producing a boba liquid (S10), a second step of forming the boba (S20), and a third step of producing the jelly liquid. It may include a step (S30), a fourth step (S40) of mixing the boba with the jelly liquid, and a fifth step (S50) of cooling and solidifying the mixed jelly liquid.
먼저, 본 발명에 의한 보바 함유 젤리 제조방법에서 보바액을 제조하는 제 1단계가 진행된다(S10). 상기 보바액의 보바(Popping Boba)란 버블티 등에 첨가되는 기호식품으로 식감에 따라 펄(Pearl)과 퍼핑보바(Popping Boba)로 나눌 수 있다. 펄은 전분 등으로 굳혀서 씹을 때 쫄깃한 식감을 나타내며, 퍼핑보바는 보바 내부에 과즙 등이 들어 있어 씹을 때 툭 터지는 식감을 나타낸다. First, the first step of producing boba liquid in the boba-containing jelly production method according to the present invention is performed (S10). Popping Boba in the boba liquid is a favorite food added to bubble tea, etc., and can be divided into Pearl and Popping Boba depending on the texture. Pearls are hardened with starch and have a chewy texture when chewed, while puffing boba has juice inside the boba and has a texture that pops when chewed.
상기 보바액은 다양한 방법으로 제조될 수 있으며, 본 발명에서는 다음과 같이 제조될 수 있다. The boba liquid can be prepared by various methods, and in the present invention, it can be prepared as follows.
상기 보바액은 도 2에 도시된 바와 같이, 점증제와 정제수와 혼합하는 제 1-1단계(S11)와, 상기 혼합액에 과즙과 당분을 첨가하는 제 1-2단계(S12)와, 산미료를 투입하는 제 1-3단계(S13)와, 첨가물을 투입하여 혼합하는 제 1-4단계(S14)와, 상기 혼합된 보바액을 80℃의 온도로 가열하여 상기 혼합물이 모두 용해되도록 하는 제 1-5단계(S15)와, 상기 보바액의 브릭스를 15 내지 50브릭스로 유지하는 제 1-6단계(S16)와, 상기 보바액을 30 내지 40℃로 냉각하는 제 1-7단계(S17)를 포함하여 이루어질 수 있다. As shown in FIG. 2, the boba liquid includes a first-1 step (S11) of mixing a thickener and purified water, a first-2 step (S12) of adding juice and sugar to the mixed solution, and an acidulant. A first to third step of adding (S13), a first to fourth step of adding and mixing additives (S14), and a first step of heating the mixed boba liquid to a temperature of 80° C. so that all of the mixture is dissolved. -Step 5 (S15), Step 1-6 (S16) of maintaining the Brix of the Boba liquid at 15 to 50 Brix, and Step 1-7 of cooling the Boba liquid to 30 to 40°C (S17). It can be done including.
상기 보바액은 점증제와 정제수를 혼합하는 제 1-1단계가 진행된다(S11). 상기 정제수 100중량부에 대하여 점증제는 잔탄검, 구아검, 로커스트콩검, 타라검, 전분 등을 사용할 수 있으며, 본 발명에서는 0.05 내지 3중량부의 비율로 혼합한다. The boba liquid undergoes step 1-1 of mixing a thickener and purified water (S11). Xanthan gum, guar gum, locust bean gum, tara gum, starch, etc. can be used as thickeners per 100 parts by weight of purified water, and in the present invention, they are mixed at a ratio of 0.05 to 3 parts by weight.
그리고, 상기 혼합액에 과즙과 당분을 첨가하는 제 1-2단계가 진행된다(S12). 상기 과즙은 과일퓨레, 과일페이스트, 과일주스농축액 등을 사용할 수 있으며, 본 발명에서는 0.5 내지 20중량부의 비율로 혼합한다. Then, steps 1 and 2 of adding juice and sugar to the mixed solution are performed (S12). The fruit juice can be fruit puree, fruit paste, fruit juice concentrate, etc., and in the present invention, it is mixed at a ratio of 0.5 to 20 parts by weight.
상기 당분은 설탕, 과당, 소비톨, 포도당, 올리고당, 합성감미료, 스테비아 등을 사용할 수 있으며, 본 발명에서는 10 내지 45중량부의 비율로 혼합된다.The sugar may be sugar, fructose, sorbitol, glucose, oligosaccharide, synthetic sweetener, stevia, etc., and in the present invention, it is mixed in a ratio of 10 to 45 parts by weight.
다음으로, 상기 혼합액에 산미료를 첨가하는 제 1-3단계를 진행한다(S13). 상기 산미료는 pH 조정하기 위한 것으로, 상기 산미료는 구연산, 구연산나트륨, 사과산, 비타민 C, 인산, 젖산 등을 사용할 수 있다. 상기 산미료는 0.05 내지 2중량부의 비율로 혼합된다. Next, steps 1-3 of adding an acidulant to the mixed solution are performed (S13). The acidulant is used to adjust pH, and the acidulant may include citric acid, sodium citrate, malic acid, vitamin C, phosphoric acid, lactic acid, etc. The acidulant is mixed in a ratio of 0.05 to 2 parts by weight.
그리고, 상기 혼합액에 첨가물을 투입하는 제 1-4단계가 진행된다(S14). 상기 첨가물에는 천연향료, 합성향료 천연색소, 젖산칼슘, 염화칼슘, 유청칼슘, 염화칼륨, 탄산칼슘, 황산칼슘 등이 사용될 수 있으며, 상기 첨가물은 0.05 내지 3중량부의 비율로 혼합된다. Then, steps 1 to 4 of adding additives to the mixed solution are performed (S14). The additives may include natural fragrances, synthetic fragrances, natural pigments, calcium lactate, calcium chloride, calcium whey, potassium chloride, calcium carbonate, calcium sulfate, etc., and the additives are mixed in a ratio of 0.05 to 3 parts by weight.
상기 혼합된 보바액을 가열하는 제 1-5단계가 진행된다(S15). 상기 혼합액을 80℃의 온도로 상기 정제수에 상기 혼합된 보바액의 재료들이 모두 용해되도록 가열한다. Steps 1 to 5 of heating the mixed boba liquid are performed (S15). The mixed solution is heated to a temperature of 80°C so that all ingredients of the mixed boba solution are dissolved in the purified water.
그리고, 상기 보바액의 브릭스(Brix)와 pH를 조절하는 제 1-6단계가 진행된다(S16). 상기 보바액의 브릭스는 아래에서 설명될 젤리액에 대응하여 상대적인 농도로 구성되도록 한다. 이는 상기 보바액의 보바가 젤리 중에서 터지지 않고 구형의 형태를 잘 유지하면서 탄력성과 씹을 때 톡 터지는 식감을 가져다주면서 젤리 중에 분포 분포되도록 하기 위함이다. Then, steps 1 to 6 of adjusting the Brix and pH of the boba liquid are performed (S16). The brix of the boba liquid is configured to have a relative concentration corresponding to the jelly liquid, which will be described below. This is to ensure that the boba in the boba liquid does not burst in the jelly and maintains its spherical shape while providing elasticity and a chewy texture while being distributed throughout the jelly.
상기 보바액의 브릭스가 젤리액의 브릭스 보다 상대적으로 낮으면 완성된 젤리 중에서 보바의 탄력성이 줄어들고 구형의 형태 유기가 어려우며 씹을 때 톡 터지는 식감을 느끼지 못할 뿐만 아니라 젤리내부에서 상기 보바의 분포가 나빠지는 문제점이 발생하게 된다. If the brix of the boba liquid is relatively lower than the brix of the jelly liquid, the elasticity of the boba in the finished jelly is reduced, it is difficult to maintain a spherical shape, the popping texture is not felt when chewing, and the distribution of the boba inside the jelly is worsened. Problems arise.
이를 방지하기 위하여, 상기 보바액의 브릭스는 젤리액의 브릭스보다 상대적으로 0 내지 15브릭스 높게 설정 할 수 있다. 예를 들면, 젤리액의 브릭스를 15 내지 35브릭스로 설정이 되면, 상기 보바액의 브릭스는 15 내지 50브릭스로 설정할 수 있다.To prevent this, the Brix of the Boba liquid can be set to be relatively higher than the Brix of the jelly liquid by 0 to 15 Brix. For example, if the brix of the jelly liquid is set to 15 to 35 brix, the brix of the boba liquid can be set to 15 to 50 brix.
상기 보바액의 브릭스를 젤리액의 브릭스보다 상대적으로 0 내지 15브릭스 높게 설정하면, 삼투압에 의한 물질의 이동으로 보바가 젤리 중에서 터지지 않고 구형의 형태를 잘 유지하면서 탄력성과 씹을 때 톡 터지는 식감을 가져다 주면서 젤리 중에 분포하게 된다. If the brix of the boba liquid is set relatively higher than the brix of the jelly liquid by 0 to 15 brix, the boba will not burst in the jelly due to the movement of substances due to osmotic pressure and will maintain its spherical shape well, providing elasticity and a texture that bursts when chewed. As you give it, it becomes distributed in the jelly.
젤리액의 브릭스가 상기 보바액의 브릭스보다 너무 높으면, 삼투압에 의한 물질 이동으로 보바 탄력이 떨어져 식감이 저하될 뿐만 아니라, 상기 보바의 분포가 나빠져 젤리액의 상면에 떠오르게 된다. If the brix of the jelly liquid is too high than the brix of the boba liquid, not only does the elasticity of the boba decrease due to material movement due to osmotic pressure and the texture deteriorate, but the distribution of the boba worsens and it floats on the top of the jelly liquid.
그리고, 상기 보바액의 pH는 3.0 내지 4.5 수준으로 유지할 수 있다. 젤리의 실온유통을 위해서는 pH가 4.6 이하로 유지되어야 한다. 이는 pH 4.6 이하의 산성에서는 미생물의 증식이 어렵기 때문이다. 따라서, pH 4.6 이하로 유지되면, 100℃ 이하의 열탕살균 정도로 실온 유통이 가능하게 된다. 또한, 상기 pH가 4.6 이상에서는 100℃ 이상 고온으로 멸균을 해야 실온유통이 가능해진다. Additionally, the pH of the boba liquid can be maintained at a level of 3.0 to 4.5. For jelly to be distributed at room temperature, the pH must be maintained below 4.6. This is because it is difficult for microorganisms to proliferate in acidic pH below 4.6. Therefore, if the pH is maintained below 4.6, room temperature distribution is possible with boiling water sterilization at 100°C or less. Additionally, if the pH is above 4.6, room temperature distribution becomes possible only after sterilization at a high temperature of 100°C or above.
상기 보바액을 고온에서 멸균을 하게 되면, 조직의 물성이 저하되어 품질이 떨어져 상업성이 크게 떨어진다. 따라서, 상기 보바액은 pH 범위가 3.0 내지 4.5 수준으로 유지되는 것이 바람직하다. When the Boba solution is sterilized at high temperature, the physical properties of the tissue are deteriorated, resulting in poor quality and greatly reduced commercial viability. Therefore, it is desirable that the pH range of the boba liquid is maintained at a level of 3.0 to 4.5.
그리고, 상기 보바액을 30 내지 40℃로 냉각시키는 제 1-7단계가 진행된다(S17).Then, steps 1-7 of cooling the boba liquid to 30 to 40° C. are performed (S17).
다음으로, 상기 보바액을 이용하여 상기 보바를 성형하는 제 2단계가 진행된다(S20). 상기 냉각된 보바액을 성형기의 노즐을 통과시켜, 응고액에 투입하여 보바를 성형한다. 이때, 상기 응고액은 젤란검, 한천, 펙틴, 알긴산나트륨, 카라기난 등을 사용할 수 있으며, 0.1 내지 3중량부의 비율로 혼합될 수 있다. Next, the second step of molding the boba using the boba liquid proceeds (S20). The cooled boba liquid passes through the nozzle of the molding machine and is added to the coagulating liquid to mold the boba. At this time, the coagulating liquid may include gellan gum, agar, pectin, sodium alginate, carrageenan, etc., and may be mixed in a ratio of 0.1 to 3 parts by weight.
상기 성형된 보바는 정제수로 세척 후, 상기 보바를 보존액에 침지하여 보관한다. After washing the formed boba with purified water, the boba is immersed in a preservation solution and stored.
한편, 본 발명인 보바 함유 젤리 제조방법 중 젤리액을 제조하는 제 3단계가 진행된다(S30). 상기 젤리액은 다양한 방법으로 제조될 수 있으며, 본 발명에서는 다음과 같이 제조될 수 있다. Meanwhile, in the boba-containing jelly production method of the present invention, the third step of producing jelly liquid is performed (S30). The jelly liquid can be prepared by various methods, and in the present invention, it can be prepared as follows.
상기 젤리액은 도 3에 도시된 바와 같이, 정제수를 80℃의 온도로 가열하는 제 3-1단계(S31)와, 겔화제와 감미료를 투입하여 교반하는 제 3-2단계(S32)와, 과즙을 첨가하는 제 3-3단계(S33)와, 산미료를 투입하는 제 3-4단계(S34)와, 첨가물을 추가하여 젤리액을 제조하는 제 3-5단계(S35)와, 상기 젤리액의 브릭스 및 pH 를 조절하는 제 3-6단계(S36)와, 상기 젤리액을 냉각 및 응고시키는 제 3-7단계(S37)를 포함하여 이루어질 수 있다. As shown in Figure 3, the jelly liquid includes a 3-1 step (S31) of heating purified water to a temperature of 80°C, a 3-2 step (S32) of adding a gelling agent and a sweetener and stirring, Step 3-3 of adding fruit juice (S33), step 3-4 of adding acidulant (S34), step 3-5 of adding additives to prepare the jelly liquid (S35), and the jelly liquid It may include a 3-6 step (S36) of adjusting the Brix and pH, and a 3-7 step (S37) of cooling and solidifying the jelly liquid.
상기 젤리액은 먼저 정제수를 80℃의 온도로 가열하는 제 3-1단계가 진행된다(S31). 상기 정제수에 겔화제와 감미료를 투입하여 교반하는 제 3-2단계가 진행된다(S32).The jelly liquid first goes through step 3-1 of heating purified water to a temperature of 80°C (S31). Step 3-2 is performed in which the gelling agent and sweetener are added to the purified water and stirred (S32).
상기 겔화제에는 응고보조제가 포함 될 수 있으며, 상기 겔화제는 젤란검, 한천, 펙틴, 알긴산나트륨, 카라기난 등이 사용될 수 있고, 상기 응고보조제는 젖산칼슘, 염화칼슘, 유청칼슘, 염화칼륨, 탄산칼슘, 황산칼슘 등이 사용될 수 있다. The gelling agent may include a coagulation aid. The gelling agent may include gellan gum, agar, pectin, sodium alginate, carrageenan, etc., and the coagulation aid may include calcium lactate, calcium chloride, whey calcium, potassium chloride, calcium carbonate, Calcium sulfate, etc. may be used.
또한, 상기 감미료 즉 당분은, 설탕, 과당, 소비톨, 포도당, 올리고당, 합성감미료, 스테비아 등을 사용할 수 있다.In addition, the sweetener, that is, sugar, can be used as sucrose, fructose, sorbitol, glucose, oligosaccharide, synthetic sweetener, stevia, etc.
상기 겔화제는 상기 정제수 100중량부에 대하여 0.1 내지 3중량부의 비율로 혼합하고, 상기 감미료는 10 내지 35중량부의 비율로 혼합한다. The gelling agent is mixed at a ratio of 0.1 to 3 parts by weight based on 100 parts by weight of the purified water, and the sweetener is mixed at a ratio of 10 to 35 parts by weight.
다음으로, 상기 혼합물에 과즙을 첨가하는 제 3-3단계가 진행된다(S33). 상기 과즙은 과일퓨레, 과일페이스트, 과일주스농축액 등을 사용할 수 있으며, 본 발명에서는 0.5 내지 20중량부의 비율로 혼합한다. Next, step 3-3 of adding fruit juice to the mixture proceeds (S33). The fruit juice can be fruit puree, fruit paste, fruit juice concentrate, etc., and in the present invention, it is mixed at a ratio of 0.5 to 20 parts by weight.
그리고, 상기 혼합물에 산미료를 투입하는 제 3-4단계가 진행된다(S34). 상기 산미료는 pH 조정하기 위한 것으로, 상기 산미료는 구연산, 구연산나트륨, 사과산, 비타민 C, 인산, 젖산 등을 사용할 수 있다. 상기 산미료는 0.05 내지 2중량부의 비율로 혼합된다. Then, steps 3 and 4 of adding an acidulant to the mixture are performed (S34). The acidulant is used to adjust pH, and the acidulant may include citric acid, sodium citrate, malic acid, vitamin C, phosphoric acid, lactic acid, etc. The acidulant is mixed in a ratio of 0.05 to 2 parts by weight.
그리고, 상기 혼합액에 첨가물을 투입하는 제 3-5단계가 진행된다(S35). 상기 첨가물에는 천연향료, 합성향료 천연색소 등이 사용될 수 있으며, 상기 첨가물은 0.05 내지 3중량부의 비율로 혼합된다. Then, steps 3-5 of adding additives to the mixed solution proceed (S35). Natural fragrances, synthetic fragrances, natural pigments, etc. may be used as the additives, and the additives are mixed in a ratio of 0.05 to 3 parts by weight.
그리고, 상기 젤리액의 브릭스(Brix)와 pH를 조절하는 제 3-6단계가 진행된다(S36). 상기 젤리액의 브릭스는 상기 보바액에 대응하여 상대적인 농도로 구성되도록 한다. 이는 상기 젤리액 중의 보바가 터지지 않고 구형의 형태를 잘 유지하면서 탄력성과 씹을 때 톡 터지는 식감을 가져다주면서 젤리 중에 고르게 분포되도록 하기 위함이다. Then, steps 3-6 are performed to adjust the Brix and pH of the jelly liquid (S36). The Brix of the jelly liquid is configured to have a relative concentration corresponding to the boba liquid. This is to ensure that the boba in the jelly liquid does not burst, maintains its spherical shape, provides elasticity and a chewy texture when chewed, and is evenly distributed in the jelly.
상기 젤리액의 브릭스는 15 내지 35브릭스로 설정할 수 있다. 상기 젤리액의 브릭스가 15 미만으로 너무 낮으면 겔 응고 상태가 나빠져 전체적인 물성 저하에 따라 품질이 떨어지며, 상기 젤리액의 브릭스가 35를 초과하여 너무 높으면 관능저하로 품질 또한 나빠지기 때문이다. The Brix of the jelly liquid can be set to 15 to 35 Brix. If the Brix of the jelly liquid is too low (less than 15), the gel coagulation condition deteriorates and the quality deteriorates due to a decrease in overall physical properties, and if the Brix of the jelly liquid is too high (more than 35), the quality also deteriorates due to reduced sensory properties.
상기 젤리액의 브릭스를 보바액의 브릭스보다 상대적으로 0 내지 15브릭스 낮게 설정하면, 삼투압에 의한 물질의 이동으로 보바가 젤리 중에서 터지지 않고 구형의 형태를 잘 유지하면서 탄력성과 씹을 때 톡 터지는 식감을 가져다주면서 젤리 중에 고르게 분포하게 된다. If the Brix of the jelly liquid is set to be relatively lower than the Brix of the boba liquid from 0 to 15 Brix, the boba will not burst in the jelly due to the movement of substances due to osmotic pressure and will maintain its spherical shape, providing elasticity and a chewy texture when chewed. As you give it, it will be evenly distributed throughout the jelly.
상기 젤리액의 브릭스가 상기 보바액의 브릭스보다 너무 높으면, 삼투압에 의한 물질 이동으로 보바 탄력이 떨어져 식감이 저하될 뿐만 아니라, 상기 보바가 젤리액의 상면에 떠오르게 된다. If the brix of the jelly liquid is too high than the brix of the boba liquid, not only does the elasticity of the boba decrease due to material movement due to osmotic pressure, deteriorating the texture, but also the boba floats on the top of the jelly liquid.
그리고, 상기 젤리액의 pH는 3.0 내지 4.5 수준으로 유지할 수 있다. 젤리의 실온유통을 위해서는 pH가 4.6 이하로 유지되어야 한다. 이는 pH 4.6 이하의 산성에서는 미생물의 증식이 어렵기 때문이다. 따라서, pH 4.6 이하로 유지되면, 100℃ 이하의 열탕살균 정도로 실온 유통이 가능하게 된다. 또한, 상기 pH가 4.6 이상에서는 100℃ 이상 고온으로 멸균을 해야 실온유통이 가능해진다. Additionally, the pH of the jelly liquid can be maintained at a level of 3.0 to 4.5. For jelly to be distributed at room temperature, the pH must be maintained below 4.6. This is because it is difficult for microorganisms to proliferate in acidic pH below 4.6. Therefore, if the pH is maintained below 4.6, room temperature distribution is possible with boiling water sterilization at 100°C or less. In addition, when the pH is 4.6 or higher, room temperature distribution becomes possible only after sterilization at a high temperature of 100°C or higher.
상기 젤리액을 고온에서 멸균을 하게 되면, 조직의 물성이 저하되어 품질이 떨어져 상업성이 크게 저하된다. 따라서, 상기 젤리액은 pH 범위가 3.0 내지 4.5 수준으로 유지되는 것이 바람직하다. When the jelly liquid is sterilized at high temperature, the physical properties of the tissue deteriorate, resulting in poor quality and greatly reduced commercial viability. Therefore, it is preferable that the pH range of the jelly liquid is maintained at a level of 3.0 to 4.5.
그리고, 상기 젤리액을 응고, 냉각시키는 제 3-7단계가 진행된다(S37). 상술한 방법으로 제조된 젤리액에 상기 보바를 일정한 비율로 충전 포장한 후, 100℃ 이하의 열수로 일정시간 살균한 후 냉각수로 냉각 및 응고하여 젤리를 제조하게 된다. Then, steps 3 to 7 of solidifying and cooling the jelly liquid are performed (S37). The boba is filled and packaged in the jelly liquid prepared by the above-described method at a certain ratio, sterilized for a certain period of time with hot water below 100°C, and then cooled and solidified with cooling water to produce jelly.
다음으로, 본 발명에 의한 보바 함유 젤리 제조방법에 의하여 제조된 보바 함유 젤리의 물성평가 결과를 상세하게 설명한다. Next, the results of the physical property evaluation of the boba-containing jelly prepared by the boba-containing jelly production method according to the present invention will be described in detail.
먼저 보바액과 젤리액의 브릭스 변화에 따른 젤리의 물성의 변화에 대한 실험이다. 품질 특성을 비교하기 위하여 검사원으로서의 적합성이 인정된 식품공학과 대학원생을 본 실험의 목적에 맞도록 적합한 훈련을 시킨 후에 관능 평가를 하였다. 관능평가 항목은 보바의 전체적인 맛, 구형 (형태), 탄력성, 식감 및 젤리 중 분포로 굉장히 좋으면 9점, 매우 나쁘면 1점으로 평가하는 9점 척도법(likert scale)으로 실시하였다.First, this is an experiment on the change in the physical properties of jelly according to the change in Brix of boba liquid and jelly liquid. In order to compare quality characteristics, a sensory evaluation was performed on food engineering graduate students whose suitability as inspectors was recognized after receiving appropriate training for the purpose of this experiment. Sensory evaluation items were the overall taste of the boba, spherical shape, elasticity, texture, and jelly distribution, and were conducted on a 9-point likert scale where 9 points were considered very good and 1 point was very bad.
[ 실시예 1 ][Example 1]
보바는 정제수 100중량부에 대하여, 당분 30중량부, 과즙 15중량부, 점증제 2중량부, 산미료 1중량부 및 첨가제 2중량부를 혼합하여 제조하고, 젤리액은 정제수 100중량부에 대하여, 감미료 30중량부, 과즙 15중량부, 겔화제 2중량부, 응고보조제 3중량부, 산미료 1중량부 및 첨가제 2중량부를 혼합하여 제조한 후 상기 보바와 상기 젤리액의 브릭스 농도를 10브릭스로 동일하에 설정하여 젤리를 제조하였다. Boba is manufactured by mixing 30 parts by weight of sugar, 15 parts by weight of fruit juice, 2 parts by weight of thickener, 1 part by weight of acidulant, and 2 parts by weight of additives per 100 parts by weight of purified water, and the jelly liquid is made by mixing sweetener with 100 parts by weight of purified water. After preparing by mixing 30 parts by weight, 15 parts by weight of fruit juice, 2 parts by weight of gelling agent, 3 parts by weight of coagulant aid, 1 part by weight of acidulant, and 2 parts by weight of additives, the Brix concentration of the boba and the jelly liquid was set to 10 Brix. Jelly was prepared by setting.
[ 실시예 2 ][Example 2]
보바는 정제수 100중량부에 대하여, 당분 30중량부, 과즙 15중량부, 점증제 2중량부, 산미료 1중량부 및 첨가제 2중량부를 혼합하여 제조하고, 젤리액은 정제수 100중량부에 대하여, 감미료 30중량부, 과즙 15중량부, 겔화제 2중량부, 응고보조제 3중량부, 산미료 1중량부 및 첨가제 2중량부를 혼합하여 제조한 후 상기 보바와 상기 젤리액의 브릭스 농도를 15브릭스로 동일하에 설정하여 젤리를 제조하였다. Boba is manufactured by mixing 30 parts by weight of sugar, 15 parts by weight of fruit juice, 2 parts by weight of thickener, 1 part by weight of acidulant, and 2 parts by weight of additives per 100 parts by weight of purified water, and the jelly liquid is made by mixing sweetener with 100 parts by weight of purified water. 30 parts by weight, 15 parts by weight of fruit juice, 2 parts by weight of gelling agent, 3 parts by weight of coagulant aid, 1 part by weight of acidulant, and 2 parts by weight of additives are mixed and the Brix concentration of the boba and the jelly liquid is set to 15 Brix. Jelly was prepared by setting.
[ 실시예 3 ][Example 3]
보바는 정제수 100중량부에 대하여, 당분 30중량부, 과즙 15중량부, 점증제 2중량부, 산미료 1중량부 및 첨가제 2중량부를 혼합하여 제조하고, 젤리액은 정제수 100중량부에 대하여, 감미료 30중량부, 과즙 15중량부, 겔화제 2중량부, 응고보조제 3중량부, 산미료 1중량부 및 첨가제 2중량부를 혼합하여 제조한 후 상기 보바와 상기 젤리액의 브릭스 농도를 25브릭스로 동일하에 설정하여 젤리를 제조하였다. Boba is manufactured by mixing 30 parts by weight of sugar, 15 parts by weight of fruit juice, 2 parts by weight of thickener, 1 part by weight of acidulant, and 2 parts by weight of additives per 100 parts by weight of purified water, and the jelly liquid is made by mixing sweetener with 100 parts by weight of purified water. 30 parts by weight, 15 parts by weight of fruit juice, 2 parts by weight of gelling agent, 3 parts by weight of coagulant aid, 1 part by weight of acidulant, and 2 parts by weight of additives were mixed and the Brix concentration of the boba and the jelly liquid was set to 25 Brix. Jelly was prepared by setting.
[ 실시예 4 ][Example 4]
보바는 정제수 100중량부에 대하여, 당분 30중량부, 과즙 15중량부, 점증제 2중량부, 산미료 1중량부 및 첨가제 2중량부를 혼합하여 제조하고, 젤리액은 정제수 100중량부에 대하여, 감미료 30중량부, 과즙 15중량부, 겔화제 2중량부, 응고보조제 3중량부, 산미료 1중량부 및 첨가제 2중량부를 혼합하여 제조한 후 상기 보바와 상기 젤리액의 브릭스 농도를 35브릭스로 동일하에 설정하여 젤리를 제조하였다. Boba is manufactured by mixing 30 parts by weight of sugar, 15 parts by weight of fruit juice, 2 parts by weight of thickener, 1 part by weight of acidulant, and 2 parts by weight of additives per 100 parts by weight of purified water, and the jelly liquid is made by mixing sweetener with 100 parts by weight of purified water. After preparing by mixing 30 parts by weight, 15 parts by weight of fruit juice, 2 parts by weight of gelling agent, 3 parts by weight of coagulant aid, 1 part by weight of acidulant and 2 parts by weight of additives, the Brix concentration of the boba and the jelly liquid was set to 35 Brix. Jelly was prepared by setting.
[ 실시예 5 ][Example 5]
보바는 정제수 100중량부에 대하여, 당분 30중량부, 과즙 15중량부, 점증제 2중량부, 산미료 1중량부 및 첨가제 2중량부를 혼합하여 제조하고, 젤리액은 정제수 100중량부에 대하여, 감미료 30중량부, 과즙 15중량부, 겔화제 2중량부, 응고보조제 3중량부, 산미료 1중량부 및 첨가제 2중량부를 혼합하여 제조한 후 상기 보바와 상기 젤리액의 브릭스 농도를 55브릭스로 동일하에 설정하여 젤리를 제조하였다. Boba is manufactured by mixing 30 parts by weight of sugar, 15 parts by weight of fruit juice, 2 parts by weight of thickener, 1 part by weight of acidulant, and 2 parts by weight of additives per 100 parts by weight of purified water, and the jelly liquid is made by mixing sweetener with 100 parts by weight of purified water. 30 parts by weight, 15 parts by weight of fruit juice, 2 parts by weight of gelling agent, 3 parts by weight of coagulant aid, 1 part by weight of acidulant, and 2 parts by weight of additives were mixed and the Brix concentration of the boba and the jelly liquid was set to 55 Brix. Jelly was prepared by setting.
표 1에 나타난 바와 같이, 실시예 2 내지 4 즉 상기 보바와 상기 젤리액의 농도가 15 내지 35브릭스일 때 가장 좋은 것을 확인할 수 있다. As shown in Table 1, it can be confirmed that the best results were obtained in Examples 2 to 4, that is, when the concentration of the boba and the jelly liquid was 15 to 35 Brix.
다음으로, 보바액의 브릭스와 젤리액의 브릭스 농도를 달리할 때 실험한 결과를 토대로 설명한다. Next, an explanation will be given based on the results of an experiment when the concentration of Brix in Boba liquid and Brix in jelly liquid were varied.
[ 실시예 6 ][Example 6]
보바는 정제수 100중량부에 대하여, 당분 30중량부, 과즙 15중량부, 점증제 2중량부, 산미료 1중량부 및 첨가제 2중량부를 혼합하여 제조하고, 젤리액은 정제수 100중량부에 대하여, 감미료 30중량부, 과즙 15중량부, 겔화제 2중량부, 응고보조제 3중량부, 산미료 1중량부 및 첨가제 2중량부를 혼합하여 제조한 후 상기 젤리액은 25브릭스로, 상기 보바액은 10브릭스로 설정하여 젤리를 제조하였다. Boba is manufactured by mixing 30 parts by weight of sugar, 15 parts by weight of fruit juice, 2 parts by weight of thickener, 1 part by weight of acidulant, and 2 parts by weight of additives per 100 parts by weight of purified water, and the jelly liquid is made by mixing sweetener with 100 parts by weight of purified water. After preparing by mixing 30 parts by weight, 15 parts by weight of fruit juice, 2 parts by weight of gelling agent, 3 parts by weight of coagulant aid, 1 part by weight of acidulant, and 2 parts by weight of additives, the jelly liquid is adjusted to 25 Brix and the boba liquid is adjusted to 10 Brix. Jelly was prepared by setting.
[ 실시예 7 ][Example 7]
보바는 정제수 100중량부에 대하여, 당분 30중량부, 과즙 15중량부, 점증제 2중량부, 산미료 1중량부 및 첨가제 2중량부를 혼합하여 제조하고, 젤리액은 정제수 100중량부에 대하여, 감미료 30중량부, 과즙 15중량부, 겔화제 2중량부, 응고보조제 3중량부, 산미료 1중량부 및 첨가제 2중량부를 혼합하여 제조한 후 상기 젤리액은 25브릭스로, 상기 보바액은 25브릭스로 설정하여 젤리를 제조하였다. Boba is manufactured by mixing 30 parts by weight of sugar, 15 parts by weight of fruit juice, 2 parts by weight of thickener, 1 part by weight of acidulant, and 2 parts by weight of additives per 100 parts by weight of purified water, and the jelly liquid is made by mixing sweetener with 100 parts by weight of purified water. After preparing by mixing 30 parts by weight, 15 parts by weight of fruit juice, 2 parts by weight of gelling agent, 3 parts by weight of coagulation aid, 1 part by weight of acidulant, and 2 parts by weight of additives, the jelly liquid is adjusted to 25 Brix and the boba liquid is adjusted to 25 Brix. Jelly was prepared by setting.
[ 실시예 8 ][Example 8]
보바는 정제수 100중량부에 대하여, 당분 30중량부, 과즙 15중량부, 점증제 2중량부, 산미료 1중량부 및 첨가제 2중량부를 혼합하여 제조하고, 젤리액은 정제수 100중량부에 대하여, 감미료 30중량부, 과즙 15중량부, 겔화제 2중량부, 응고보조제 3중량부, 산미료 1중량부 및 첨가제 2중량부를 혼합하여 제조한 후 상기 젤리액은 25브릭스로, 상기 보바액은 35브릭스로 설정하여 젤리를 제조하였다. Boba is manufactured by mixing 30 parts by weight of sugar, 15 parts by weight of fruit juice, 2 parts by weight of thickener, 1 part by weight of acidulant, and 2 parts by weight of additives per 100 parts by weight of purified water, and the jelly liquid is made by mixing sweetener with 100 parts by weight of purified water. After preparing by mixing 30 parts by weight, 15 parts by weight of fruit juice, 2 parts by weight of gelling agent, 3 parts by weight of coagulant aid, 1 part by weight of acidulant, and 2 parts by weight of additives, the jelly liquid is adjusted to 25 Brix and the boba liquid is adjusted to 35 Brix. Jelly was prepared by setting.
[ 실시예 9 ][Example 9]
보바는 정제수 100중량부에 대하여, 당분 30중량부, 과즙 15중량부, 점증제 2중량부, 산미료 1중량부 및 첨가제 2중량부를 혼합하여 제조하고, 젤리액은 정제수 100중량부에 대하여, 감미료 30중량부, 과즙 15중량부, 겔화제 2중량부, 응고보조제 3중량부, 산미료 1중량부 및 첨가제 2중량부를 혼합하여 제조한 후 상기 젤리액은 25브릭스로, 상기 보바액은 55브릭스로 설정하여 젤리를 제조하였다. Boba is manufactured by mixing 30 parts by weight of sugar, 15 parts by weight of fruit juice, 2 parts by weight of thickener, 1 part by weight of acidulant, and 2 parts by weight of additives per 100 parts by weight of purified water, and the jelly liquid is made by mixing sweetener with 100 parts by weight of purified water. After preparing by mixing 30 parts by weight, 15 parts by weight of fruit juice, 2 parts by weight of gelling agent, 3 parts by weight of coagulant aid, 1 part by weight of acidulant, and 2 parts by weight of additives, the jelly liquid is adjusted to 25 Brix and the boba liquid is adjusted to 55 Brix. Jelly was prepared by setting.
표 2는 실시예 6 내지 실시예 9에서는 보바를 20개 정도를 제조하여 젤리액 내에 투입하여 보바의 형태 (구형 유지) 여부와 보바의 젤리액 내의 분포를 확인한 결과이다. 표에 나타난 바와 같이, 보바의 브릭스가 젤리액의 브릭스와 같거나 10브릭스 정도 높을 때 보바 형태 (구형)가 잘 유지되며, 젤리액 내의 분포가 양호함을 확인할 수 있다. Table 2 shows the results of preparing about 20 boba in Examples 6 to 9 and adding them into the jelly liquid to check whether the shape of the boba (maintained spherical shape) and the distribution of the boba in the jelly liquid were confirmed. As shown in the table, it can be seen that when the brix of the boba is the same as that of the jelly liquid or about 10 brix higher , the shape (spherical shape) of the boba is well maintained and the distribution in the jelly liquid is good.
이와 같이, 상술한 본 발명의 기술적 구성은 본 발명이 속하는 기술분야의 당업자가 본 발명의 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다.As such, a person skilled in the art will understand that the technical configuration of the present invention described above can be implemented in other specific forms without changing the technical idea or essential features of the present invention.
그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로서 이해되어야 하고, 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허청구범위에 의하여 나타나며, 특허청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive, and the scope of the present invention is indicated by the claims described later rather than the detailed description above, and the meaning and scope of the claims and their All changes or modified forms derived from the equivalent concept should be construed as falling within the scope of the present invention.
Claims (5)
보바를 성형하는 제 2단계;
젤리액을 제조하는 제 3단계;
상기 젤리액에 상기 보바를 혼합하는 제 4단계; 및
상기 혼합된 젤리액을 냉각 및 응고시키는 제 5단계;를 포함하고,
상기 제 1단계에서,
점증제와 정제수와 혼합하는 제 1-1단계;
상기 혼합액에 과즙과 당분을 첨가하는 제 1-2단계;
산미료를 투입하는 제 1-3단계;
첨가물을 투입하여 혼합하는 제 1-4단계;
상기 혼합된 보바액을 80℃의 온도로 가열하여 상기 혼합물이 모두 용해되도록 하는 제 1-5단계; 및
상기 보바액의 브릭스를 일정한 브릭스로 유지하는 제 1-6단계;
상기 보바액을 30 내지 40℃로 냉각하는 제 1-7단계;을 포함하며,
상기 보바액은 정제수 100중량부에 대하여, 당분 30중량부, 과즙 15중량부, 점증제 2중량부, 산미료 1중량부 및 첨가제 2중량부를 혼합하여 제조하고, 상기 젤리액은 정제수 100중량부에 대하여, 감미료 30중량부, 과즙 15중량부, 겔화제 2중량부, 응고보조제 3중량부, 산미료 1중량부 및 첨가제 2중량부를 혼합하여 제조한 후 상기 젤리액은 25브릭스로, 상기 보바액은 35브릭스로 설정하는 것을 특징으로 하는 보바 함유 젤리 제조방법.The first step of producing boba liquid;
The second step of forming the boba;
A third step of preparing jelly liquid;
A fourth step of mixing the boba into the jelly liquid; and
It includes a fifth step of cooling and solidifying the mixed jelly liquid,
In the first step,
Step 1-1 of mixing the thickener and purified water;
Steps 1 and 2 of adding juice and sugar to the mixed solution;
Steps 1-3 of adding acidulant;
Steps 1-4 of adding and mixing additives;
Steps 1-5 of heating the mixed boba liquid to a temperature of 80°C so that all of the mixture is dissolved; and
Steps 1-6 of maintaining the brix of the boba liquid at a constant brix;
It includes steps 1-7 of cooling the Boba liquid to 30 to 40°C,
The boba liquid is prepared by mixing 30 parts by weight of sugar, 15 parts by weight of fruit juice, 2 parts by weight of thickener, 1 part by weight of acidulant, and 2 parts by weight of additives with 100 parts by weight of purified water, and the jelly liquid is mixed with 100 parts by weight of purified water. For example, after preparing by mixing 30 parts by weight of sweetener, 15 parts by weight of fruit juice, 2 parts by weight of gelling agent, 3 parts by weight of coagulant aid, 1 part by weight of acidulant, and 2 parts by weight of additives, the jelly liquid is 25 Brix, and the boba liquid is A method of manufacturing boba-containing jelly, characterized by setting it to 35 brix.
상기 제 3단계에서,
정제수를 80℃의 온도로 가열하는 제 3-1단계;
겔화제와 감미료를 투입해서 교반하는 제 3-2단계;
과즙을 첨가하는 제 3-3단계;
산미료를 투입하는 제 3-4단계;
첨가물을 추가하여 젤리액을 제조하는 제 3-5단계;
상기 젤리액의 브릭스 및 pH를 조절하는 제 3-6단계;
상기 젤리액을 냉각 및 응고시키는 제 3-7단계;
를 포함하는 것을 특징으로 하는 보바 함유 젤리 제조방법.According to clause 1,
In the third step,
Step 3-1 of heating purified water to a temperature of 80°C;
Step 3-2 of adding gelling agent and sweetener and stirring;
Step 3-3 of adding juice;
Steps 3 and 4 of adding acidulant;
Steps 3-5 of preparing jelly liquid by adding additives;
Steps 3-6 of adjusting the Brix and pH of the jelly liquid;
Steps 3-7 of cooling and solidifying the jelly liquid;
A method for producing boba-containing jelly, comprising:
상기 젤리액의 pH는 3.0 내지 4.5로 설정하는 것을 특징으로 하는 보바 함유 젤리 제조방법.
According to clause 1,
A method for producing boba-containing jelly, characterized in that the pH of the jelly liquid is set to 3.0 to 4.5.
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| KR20050095043A (en) * | 2004-03-24 | 2005-09-29 | 롯데칠성음료주식회사 | Jelly beverage which containing devil's tongue jelly beads and preparing method for the same |
| KR102097212B1 (en) * | 2018-10-04 | 2020-04-06 | 극동대학교 산학협력단 | Method for Manufacturing Jelly with Alginic Acid Bead Containing Fruit Pulp |
| KR102131433B1 (en) * | 2020-03-13 | 2020-07-16 | 주식회사 비케이컴퍼니 | Method for manufacturing bubble tea jelly pear |
| KR20210083584A (en) | 2019-12-27 | 2021-07-07 | 박영훈 | Bubble Jelly and Method for Manufacturing Thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050095043A (en) * | 2004-03-24 | 2005-09-29 | 롯데칠성음료주식회사 | Jelly beverage which containing devil's tongue jelly beads and preparing method for the same |
| KR102097212B1 (en) * | 2018-10-04 | 2020-04-06 | 극동대학교 산학협력단 | Method for Manufacturing Jelly with Alginic Acid Bead Containing Fruit Pulp |
| KR20210083584A (en) | 2019-12-27 | 2021-07-07 | 박영훈 | Bubble Jelly and Method for Manufacturing Thereof |
| KR102131433B1 (en) * | 2020-03-13 | 2020-07-16 | 주식회사 비케이컴퍼니 | Method for manufacturing bubble tea jelly pear |
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