KR102598247B1 - Manju using peach jelly and manufacturing method thereof - Google Patents

Abstract

The present invention relates to manju added with peach jelly and a method for manufacturing the same. More specifically, peach jelly prepared by adding dried peach-added soy bean sediment and isomaltooligosaccharide to the manju batter is added, molded, and then baked in an oven. By manufacturing Manju, there is an advantage of improving the sensory preferences such as the scent, taste, flavor, and texture of peaches, and in addition to functionalities such as lowering the glycemic index, promoting intestinal function, improving immune function, and promoting metabolism. When used in food, peach jelly is made by adding isomaltooligosaccharide, which has characteristics such as heat stability, low viscosity, and high moisture retention, and adding it to manju, which has the advantage of improving the functionality and storability of manju. It is about Manju and its manufacturing method.

Description

Manju with peach jelly and its manufacturing method {MANJU USING PEACH JELLY AND MANUFACTURING METHOD THEREOF}

The present invention relates to manju added with peach jelly and a method for manufacturing the same. More specifically, peach jelly prepared by adding dried peach-added soy bean sediment and isomaltooligosaccharide to the manju batter is added, molded, and then baked in an oven. By manufacturing Manju, there is an advantage of improving the sensory preferences such as the scent, taste, flavor, and texture of peaches, and in addition to functionalities such as lowering the glycemic index, promoting intestinal function, improving immune function, and promoting metabolism. When used in food, peach jelly is made by adding isomaltooligosaccharide, which has characteristics such as heat stability, low viscosity, and high moisture retention, and adding it to manju, which has the advantage of improving the functionality and storability of manju. It is about Manju and its manufacturing method.

Manju is a type of Japanese confectionery made by adding red bean paste to a dough of flour, rice, etc. and steaming or baking it. Manju is a local-style bread filled with sweet bean paste and is made with various bean pastes made from sweet potatoes, chestnuts, red beans, and soybeans. Because manju itself is a dry food with low moisture, it is often eaten with warm tea, and is often used as a snack or gift. However, the majority of Manju is manufactured by making dough for the outer shell using flour, sugar, starch syrup, and an appropriate amount of water, adding red bean paste made from red beans as the main ingredient to the prepared dough, shaping it, and heating it for a certain period of time. Because this is common, there have been problems with poor aesthetics and texture and poor moisturizing properties.

Peaches are juicy and soft, and contain esters such as malic acid, citric acid, caprylic acid, and acetaldehyde, giving them a unique flavor and sweetness (Engel, K. H., Flath, R. A., Buttery, R. G., Mon, T. R., Ramming, D. W. , & Teranishi, R. (1988). Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars. Journal of Agricultural and Food Chemistry, 36(3), 549-553., Robertson, J. A., Meredith, F. I., Horvat, R. J., & Senter, S. D. (1990). Effect of cold storage and maturity on the physical and chemical characteristics and volatile constituents of peaches (cv. Cresthaven). Journal of Agricultural and Food Chemistry, 38( 3), 620-624., Do, J. Y., Salunkhe, D. K., & Olson, L. E. (1969). Isolation, identification and comparison of the volatiles of peach fruit as related to harvest maturity and artificial ripening. Journal of Food Science, 34 (6), 618-621, Power, F. B., & Chesnut, V. K. (1921). THE ODOROUS CONSTITUENTS OF PEACHES. Journal of the American Chemical Society, 43(7), 1725-1739.). In addition, peaches are rich in vegetable fiber pectin and vitamins A and C, which have the effect of relieving constipation and purifying the blood (Chung, J. H., Mok, C. Y., Park, Y. S., & Lim, S. B. (2003). Changes of physicochemical (properties during fermentation of peach wine and quality improvement by ultrafiltration. Journal of the Korean Society of Food Science and Nutrition.), White peach blossoms made from dried peach petals are used as a diuretic, and the leaves have various effects in the treatment of abdominal pain along with cephalic worms. It is widely used (Park, G. S., & Cho, J. W. (1998). The effects of addition of agar on the texture characteristics of peach jelly. Korean J Food Nutr, 11(1), 61-67.). In addition, nicotine toxic substance detoxification effect and anticancer activity in vivo (Park, K. K., Kim, H. J., Kim, K. R., & Chung, W. Y. (2008). Development of effective compositions comprising the extract of Prunus persica for detoxication of tobacco-derived substances. The Korean Society of Medicinal Crop Science: Conference Proceedings, 465-466.), Antioxidant and whitening activities (Kim, K. H., Kim, D. M., Yu, S. R., & Yook, H. S. (2012). of various cultivars of Korean unripe peaches (Prunus persica L. Batsch). Journal of the Korean Society of Food Science and Nutrition, 41(2), 156-160.), thirst quenching, fatigue recovery, hangover relief, heart disease, high blood pressure, Degenerative chronic diseases such as osteoporosis (Block, G., Patterson, B., & Subar, A. (1992). Fruit, vegetables, and cancer prevention: a review of the epidemiological evidence. Nutrition and cancer, 18(1), 1-29.) It is known to be highly effective, so it has high value as a health functional food. And the strong sweetness of peaches is not only suitable for use as fresh fruit in the summer, but also as a processed product that suits our tastes and is widely used for canning, juice, jam, jelly, dried peaches, etc. (Soo-jae Moon, Jeong-hee Son: Food Science & Cooking Principles, History of Mathematics, pp. 101-102 (1995)). Research on processing methods using peaches includes the texture characteristics and preference of peach jelly using agar (Park, G. S., & Cho, J. W. (1998). The effects of addition of agar on the texture characteristics of peach jelly. Korean J Food Nutr, 11(1), 61-67.), Quality characteristics of peach pudding using peach juice and gelatin (Park, S. G., Song, T. H., Kim, D. H., Kim, G. H., & Jang, K. I. (2014). Quality properties of peach pudding added with Korean peach (Prunus persica L. Batsch) juice and gelatin. Journal of the Korean Society of Food Science and Nutrition, 43(2), 265-272.), Quality characteristics of jelly added with peach powder (Lee , J. (2016). Quality characteristics of jelly added with peach (Prunus persica L. Batsch) powder. Culinary science and hospitality research, 22(3), 108-120.) are being studied, but compared to other fruits, Research and development of high value-added processed products are at a rudimentary stage.

Isomaltooligosaccharide is a general term for branched oligosaccharides with α-1,6 defects between glucose molecules. In its natural state, it is contained in trace amounts in fermented foods such as sake, mirin, soybean paste, and soy sauce, and in honey. Isomaltooligosaccharide has a mild sweetness, and its relative sweetness is about half that of sugar. Isomaltooligosaccharide was developed and commercialized in Japan in the 1980s, and in Korea, it has been commercialized since the 1990s and is widely used in various food fields, especially dairy products. Currently, it has been approved as a health functional food in Korea and is widely used as a major ingredient in functional foods. Isomaltooligosaccharide is a growth factor for Bifidobacterium, a beneficial intestinal bacterium, and causes Bifidobacterium to multiply in the human intestine. It is also reported to be effective in suppressing the growth of harmful bacteria in the intestines and improving bowel movements through bowel function and inducing comfortable stool (Study on setting the shelf life of isomaltooligosaccharide and maltooligosaccharide. Lee Sang-seop. Yonsei University Graduate School of Engineering. 2008) . A study on the development of foods manufactured using oligosaccharides, including isomaltooligosaccharides, includes pumpkin jam (Song, I. S., Lee, K. M., & Kim, M. R. (2004). Quality characteristics of pumpkin jam when sucrose was replaced with oligosaccharides during storage. Korean J Soc Food Cookery Sci, 20(3), 279-286.), Yackwa (Lee, K. A., Lee, Y. J., & Ly, S. Y. (2001). Effects of isomaltooligosaccharides on the Yackwa quality. JOURNAL-KOREAN SOCIETY OF FOOD SCIENCE AND NUTRITION, 30(2), 261-265.), Strawberry jam (Kim, M. Y., & Chun, S. S. (2000). The effects of fructo-oligosaccharide on the quality characteristics of strawberry jam. Korean J Soc Food Sci, 16(6), 530-537.), Tomato jam (Na, Y. M., Lee, Y. J., & Chun, S. S. (2012). Quality characteristics of tomato jam added with fructo-oligosaccharide. Journal of The Korean Society of Food Science and Nutrition, 41(2), 227-232.), Blueberry Blueberry (Yi, T. G., Park, Y., Kim, H. J., Hong, S. J., Kang, Y. H., & Park, N. I. (2017). Physicochemical properties of blueberry syrup prepared with fructooligosaccharide. Korean Journal of Food Preservation, 24(5), 585-592.), black garlic jam (Kim, M. H., Kim, S. M., & Kim, M. R. (2010). Quality characteristics and antioxidant activities of black garlic jam prepared with fructooligosaccharide. Journal of the East Asian Society of Dietary Life, 20(6), 916-922.), etc., and their physicochemical quality characteristics showed superior results compared to the quality of foods using sugar. Therefore, it is expected that mixing oligosaccharides with sugar in an appropriate ratio and actively using them in food production will help produce foods with improved quality and functionality (Jung, K. M., Choi, M., & Park, S. I. (2017) . Effect of oligosaccharides on quality characteristics and antioxidant activities of Prunus persica Batsch var. davidiana Max. preserved in sugar. Culinary science and hospitality research, 23(8), 163-172.).

Meanwhile, Korean Patent No. 10-2150401 discloses sweet persimmon manju that has excellent taste and aroma using sweet persimmons and can increase preference for sweet persimmons. In addition, Korean Patent No. 10-2159335 discloses a new method of producing Manju and Yanggaeng using dried pears, and new Manju and Yanggaeng produced by this method, which have a good flavor and are highly palatable. In addition, Korean Patent Publication No. 10-2014-0084905 discloses a method of manufacturing yuzu manju using yuzu sediment made by stirring sweet potato puree, sugar, and yuzu marmalade.

As described above, there are known technologies for various Manju manufacturing methods, but the present invention improves the quality characteristics over existing Manju products and provides functionality and We aim to manufacture Manju that can enhance sensory preference.

Korean Patent No. 10-2150401 (2020.08.26.) Korean Patent No. 10-2159335 (2020.09.17.) Korean Patent Publication No. 10-2014-0084905 (2014.07.07.)

The present invention was created to solve the problems described above and provide the necessary technology,

The present invention manufactures manju by adding peach jelly prepared by adding soybean sediment and isomaltooligosaccharide to which dried peaches have been added to the manju batter, molding it, and baking it in an oven, thereby improving the sensory preferences such as the scent, taste, flavor and texture of the peach. It has the advantage of being able to improve the blood sugar index, promotes intestinal function, improves immune function, and promotes metabolism, and has features such as heat stability, low viscosity, and high moisturization when used in food. The purpose is to provide a manju made with peach jelly, which has the advantage of improving the functionality and storability of manju, and a method for manufacturing the same, by making peach jelly with isomaltooligosaccharide and adding it to manju.

As an embodiment of the present invention to achieve the above object,

One embodiment of the present invention includes a mixing step of preparing a whipping mixture by mixing sugar, honey, condensed milk, eggs, and salt; A kneading step of preparing a dough by mixing the whipping mixture prepared in the mixing step with cake flour, baking powder, and baking soda, mixing them through a sieve, and then adding peach flavor and red pigment; A maturation step of maturing the dough prepared in the kneading step for 20 to 30 hours at a temperature of 2 to 7 ° C.; A resting step in which the aged dough is divided into predetermined amounts, rounded, and rested at room temperature; A molding step of manufacturing a manju molded product by spreading the dough rested in the resting step with a rolling pin, adding soybean bean paste and peach jelly, and squeezing the dough; and a manju manufacturing step of baking the molded manju in a preheated oven and then cooling it to produce manju.

In the present invention, in the mixing step, 8 to 12 parts by weight of honey, 35 to 30 parts by weight of condensed milk, 70 to 75 parts by weight of eggs, and 1 to 2 parts by weight of salt are mixed with 100 parts by weight of sugar to prepare a whipping mixture. It is characterized by

In the present invention, in the kneading step, 100 to 120 parts by weight of cake flour, 0.5 to 1 part by weight of baking powder, and 0.5 to 1 part by weight of baking soda are mixed with 100 parts by weight of the whipping mixture prepared in the mixing step and mixed through a sieve. The dough is prepared by adding 1 to 3 drops of peach flavor and 1 to 3 drops of red pigment.

In the present invention, in the forming step, the rested dough is spread with a rolling pin, then 10 to 20 parts by weight of soybean sediment and 5 to 10 parts by weight of peach jelly are added, and the dough is puckered to produce a molded manju.

In the present invention, the soybean sediment used in the forming step is prepared by mixing 5 to 15 parts by weight of peaches semi-dried at 50 to 80°C for 5 to 10 hours with respect to 100 parts by weight of the soybean sediment and boiling for 20 minutes at a temperature of 2 to 7°C. It is characterized by being aged for up to 30 hours.

In the present invention, the peach jelly used in the forming step is made by cutting the peach with the seeds removed into an appropriate size, putting it in a pot, adding isomaltooligosaccharide, heating it, and when it boils, grinding the peach using a hand blender and boiling it for a certain period of time. And first heating step; A secondary heating step of mixing sugar and pectin several times with the peaches ground and heated in the grinding and first heating step, heating them, and when they begin to boil, adding lemon juice and further heating until a certain temperature is reached; and a peach jelly production step of producing peach jelly by boiling down the peaches heated in the second heating step to a certain sweetness level.

At this time, in the grinding and first heating step, 1,000 parts by weight of peaches with the seeds removed are cut into appropriate sizes and placed in a pot, then 1 to 700 parts by weight of isomaltooligosaccharide is added and heated. When it boils, the peaches are ground using a hand blender and blended into 3 to 7 parts by weight. It is characterized by boiling for an additional minute.

In addition, in the second heating step, 1 to 700 parts by weight of sugar and 3 to 7 parts by weight of pectin are mixed twice or more with the ground and first heated peaches, and the mixture is mixed with 1,000 parts by weight of pitted peaches and then heated to boil. Starting, 20 to 30 parts by weight of lemon juice is added and further heated until the temperature reaches 100 to 110°C.

In addition, in the peach jelly production step, peach jelly is produced by boiling the peaches heated in the second heating step to a sugar content of 65 to 75 Brix.

Another embodiment of the present invention provides a manju containing peach jelly, which is prepared by the above method.

Manju made with peach jelly prepared according to an embodiment of the present invention is made by adding soy bean sediment and isomaltooligosaccharide to which dried peaches are added to the dough and forming the peach jelly and baking it in an oven. By doing so, it has the advantage of improving the sensory preference of peach, such as its aroma, taste, flavor, and texture, and has functional properties such as lowering the glycemic index, promoting intestinal function, improving immune function, and promoting metabolism, and can be used in food. By making peach jelly with isomaltooligosaccharide, which has characteristics such as thermal stability, low viscosity, and high moisture retention, and adding it to manju, there is an advantage in improving the functionality and storability of manju.

Figure 1 is a flow chart showing the manufacturing method of manju containing peach jelly by process step.
Figure 2 is a graph showing the results of sensory evaluation of the intensity of quality characteristics of peach jelly.
Figure 3 is a graph showing the results of sensory evaluation of consumer preference for peach jelly.
Figure 4 is a graph showing the results of sensory evaluation of the intensity of quality characteristics of manju with peach jelly added.
Figure 5 is a graph showing the results of sensory evaluation of consumer preference for Manju with peach jelly added.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily implement the present invention. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art. Accordingly, the embodiments of the present invention may be modified into various other forms, and the scope of the present invention is not limited to the embodiments described below.

Throughout the specification of the present invention, when a part “includes” a certain element, this means that it may further include other elements rather than excluding other elements, unless specifically stated to the contrary.

The terms "about", "substantially", etc. used throughout the specification of the present invention are used to mean at or close to that value when manufacturing and material tolerances inherent in the stated meaning are presented, and the present invention Precise or absolute figures are used to aid understanding and to prevent unscrupulous infringers from taking unfair advantage of the disclosure. The term “step of” or “step of” used throughout the specification does not mean “step for.”

The present invention relates to manju added with peach jelly and a method for manufacturing the same. The method for manufacturing manju added with peach jelly according to the present invention includes a mixing step (S ₁₀₀ ), a kneading step (S ₂₀₀ ), and a maturing step (S ₃₀₀₎ . ), resting step (S ₄₀₀ ), forming step (S ₅₀₀ ), and manju manufacturing step (S ₆₀₀ ).

Hereinafter, a method for manufacturing manju containing peach jelly according to an embodiment of the present invention will be described in detail. Manju containing peach jelly according to an embodiment of the present invention (hereinafter also referred to as ‘peach jelly manju’ or ‘manju’) can be more clearly understood by the manufacturing method described later.

Figure 1 is a flowchart showing the manufacturing method of manju containing peach jelly by process step.

First, a mixing step can be performed (S ₁₀₀ ).

A mixing step (S ₁₀₀ ) can be performed to prepare a whipping mixture by mixing sugar, honey, condensed milk, eggs, and salt.

According to one embodiment of the present invention, a whipping mixture is prepared by mixing 8 to 12 parts by weight of honey, 35 to 30 parts by weight of condensed milk, 70 to 75 parts by weight of eggs, and 1 to 2 parts by weight of salt with respect to 100 parts by weight of sugar. It can be characterized as:

In the present invention, the purpose of the mixing step (S ₁₀₀ ) is to make the whipping mixture foamy, thereby softening the dough and improving the texture of the manju.

Next, the kneading step can be performed (S ₂₀₀ ).

The whipping mixture prepared in the mixing step (S ₁₀₀ ) is mixed with cake flour, baking powder, and baking soda, mixed through a sieve, and then the kneading step (S ₂₀₀ ) is performed by adding peach flavor and red pigment. You can.

According to one embodiment of the present invention, 100 to 120 parts by weight of cake flour, 0.5 to 1 part by weight of baking powder, and 0.5 to 1 part by weight of baking soda are mixed with 100 parts by weight of the whipping mixture prepared in the mixing step (S ₁₀₀ ) and sieved. After mixing, 1 to 3 drops of peach flavor and 1 to 3 drops of red pigment can be added to prepare the dough (S ₂₀₀ ).

In the present invention, by performing the kneading step (S ₂₀₀ ), the volume of the Manju dough is expanded as in the mixing step, making it softer and improving the texture, and adding peach flavor and red pigment, so that the final Manju Manju is peach. The purpose is to produce scent and color.

Next, the ripening step can be performed (S ₃₀₀ ).

A maturation step (S ₃₀₀ ) may be performed in which the dough prepared in the kneading step (S ₂₀₀ ) is aged for 20 to 30 hours at a temperature of 2 to 7°C.

In the present invention, the purpose of the present invention is to ensure that the mixed ingredients are mixed uniformly by maturing the dough, to expand the dough by forming gluten, to produce a softer dough, and to ultimately improve the texture and flavor of manju. do.

Next, a rest step can be performed (S ₄₀₀ ).

A resting step ( _S400 ) can be performed in which the aged dough is divided into predetermined amounts, rounded, and rested at room temperature.

In the present invention, the purpose of the present invention is to provide more flexibility to the dough, secure elasticity and extensibility, and facilitate the molding process by dividing the dough, rounding it, and resting it.

Next, the forming step can be performed (S ₅₀₀ ).

A molding step (S ₅₀₀ ) can be performed in which the dough rested in the resting step (S ₄₀₀ ) is spread with a rolling pin, then soy bean sediment and peach jelly are added, and the dough is folded to produce a molded manju.

According to one embodiment of the present invention, the dough rested in the resting step (S ₄₀₀ ) is spread with a rolling pin, then 10 to 20 parts by weight of soybean sediment and 5 to 10 parts by weight of peach jelly are added, and the dough is puckered to form a manju mold. The manufacturing forming step (S ₅₀₀ ) can be performed.

In the present invention, the purpose of the present invention is to spread the dough with a rolling pin, add soy bean paste and peach jelly, and fold the dough to make a molded manju, thereby adding the texture, aroma, taste and flavor of the peach along with the flavor and sweetness of the soybean paste. Do it as

At this time, the soybean sediment used in the forming step (S ₅₀₀ ) is made by mixing 5 to 15 parts by weight of peaches semi-dried at 50 to 80 ℃ for 5 to 10 hours for 100 parts by weight of soybean sediment and mixing them at a temperature of 2 to 7 ℃. It is characterized by aging for 20 to 30 hours.

The purpose of the present invention is to give the soft sediment the chewy texture of semi-dried peaches by mixing semi-dried peaches with soybean sediment to produce sediment. When using semi-dried peaches, if you do not dry the peaches properly and use under-dried peaches, moisture will form in the sediment and the texture will deteriorate due to soggy or soft peaches, and there is a risk of spoilage due to moisture. If you use overly dried peaches, the texture may be impaired due to the hard peaches.

In addition, the peach jelly used in the forming step (S ₅₀₀ ) is made by cutting the peach with the seeds removed into an appropriate size, putting it in a pot, adding isomaltooligosaccharide, heating it, and when it boils, grinding the peach using a hand blender and boiling it for a certain period of time. Grinding and primary heating steps; A secondary heating step of mixing sugar and pectin several times with the peaches ground and heated in the grinding and first heating step, heating them, and when they begin to boil, adding lemon juice and further heating until a certain temperature is reached; and a peach jelly production step of producing peach jelly by boiling down the peaches heated in the second heating step to a certain sweetness level.

At this time, in the grinding and primary heating stage of the peach jelly manufacturing process, 1,000 parts by weight of peaches with the seeds removed are cut into appropriate sizes and placed in a pot, then 1 to 700 parts by weight of isomaltooligosaccharide is added and heated. When it boils, the peaches are blended using a hand blender. It is characterized by grinding and boiling for an additional 3 to 7 minutes.

In addition, in the second heating step of the peach jelly manufacturing process, 1 to 700 parts by weight of sugar and 3 to 7 parts by weight of pectin are mixed twice or more with the ground and first heated peaches, and mixed with 1,000 parts by weight of pitted peaches. After heating, when it starts to boil, 20 to 30 parts by weight of lemon juice is added and further heated until the temperature reaches 100 to 110°C.

In addition, in the peach jelly production step of the peach jelly production process, peach jelly is produced by boiling the peaches heated in the secondary heating step to a sugar content of 65 to 75 Brix.

In the present invention, peach jelly is prepared by reducing the sugar content and adding isomaltooligosaccharide and adding it to Manju, thereby maintaining the existing sweetness of Manju and providing the taste, texture, aroma and flavor of peach, as well as the functionality provided by isomaltooligosaccharide. The purpose is to grant. During the production of peach jelly, the purpose of adding isomaltooligosaccharide to peaches and heating them, then adding sugar and pectin in two or more portions and boiling is to prevent clumps or crystallization caused by adding sugars all at once, and to prevent color change due to excessive browning. Do it as In addition, the purpose of boiling peaches to a sugar content of 65 to 75 Brix is to add viscosity to peach jelly.

Hereinafter, a quality characteristic measurement experiment and sensory evaluation of peach jelly prepared according to an embodiment of the present invention, and a sensory evaluation of manju containing peach jelly were conducted. The peach jelly manju according to an embodiment of the present invention can be understood more clearly through an experiment described later. These examples are only intended to aid understanding of the present invention, and the scope of the present invention is not limited to these examples in any way.

Manufacturing of peach jelly

Peach jelly of Example 1 was prepared according to one embodiment of the present invention. The peach jelly prepared in Example 1 was subjected to quality characteristic measurement experiments and sensory evaluations for moisture content, sweetness, color, pH, total acidity, and texture.

[Peach jelly manufacturing method of Example 1]

1. Grinding and first heating step : Cut 1000g of peach with seeds removed into appropriate size and place in a pot. Add 1 to 700g of isomaltooligosaccharide and heat. When it boils, grind the peach using a hand blender and boil for another 5 minutes.

2. Second heating step : Mix 1 to 700g of sugar and 3 to 7g of pectin three times with the crushed and heated peaches. Mix this with 1000g of pitted peaches, then heat and when it starts to boil, add 25g of lemon juice. Heat further until it reaches 106℃.

3. Peach jelly production step : Peach jelly is produced by boiling down the peaches heated in the second heating step to a sugar content of 72 Brix.

The specific ingredients and contents for producing peach jelly are shown in Table 1 below.

Sample IS0 IS15 IS30 IS45 IS60 Peach (g) 1000 1000 1000 1000 1000 Isomaltooligosaccharide (g) 0 150 300 450 600 Sugar (g) 600 450 300 150 0 Pectin (g) 5 5 5 5 5 Lemon juice (g) 25 25 25 25 25

[Peach jelly quality characteristics measurement experiment and sensory evaluation and results]

Quality characteristics measurement experiments and sensory evaluations for moisture content, sweetness, color, pH, total acidity, and texture were conducted on the peach jelly prepared by the above manufacturing method.

1. Experiment and results of measuring moisture content and sugar content of peach jelly

The moisture content of the peach jelly was measured by taking 1g of the center, spreading it thinly on a metal pan, and measuring it with an infrared moisture meter (MB90, OHAUS Co, USA). The sweetness of the peach jelly was measured by taking 3g of the center and measuring it with a digital sugar meter (Refractometer PAL-3, ATAGO Co.). , LTD., Japan).

The moisture content and sugar content measurement results of peach jelly are shown in Table 2 below.

The moisture content of peach jelly was the lowest in the IS0 sample prepared with only sugar without adding isomaltooligosaccharide at 12.94%, and the moisture content in the IS60 sample prepared with only isomaltooligosaccharide at 13.26%. It was the highest, but there was no significant difference in any of the IS0 to IS60 sample groups.

The sugar content of the peach jelly was highest in the IS15 sample at 73.27 Brix, but there was no significant difference between the sample groups.

IS0 IS15 IS30 IS45 IS60 Moisture content (%) 12.94± ^0.57a 13.10± ^1.09a 13.25± ^0.65a 13.02± ^0.66a 13.26± ^1.09a Sugar content (°Brix) 72.43± ^0.81a 73.27± ^1.88a 72.90± ^0.75a 72.60± ^0.50a 72.50± ^0.78a

2. Color measurement experiment and results of peach jelly

The chromaticity of peach jelly was measured using a colorimeter (Chromameter CR-400, Konica Minolta, Japan), and Hunter's L (lightness), a (redness), and b (yellowness) values were calculated. did. The standard white plate used at this time was based on an L value of 93.56, an a value of -0.31, and a b value of 4.11.

The color measurement results of peach jelly are shown in Table 3 below.

The L value (Lightness) of peach jelly was highest in the IS0 sample at 52.94, and decreased as the amount of isomaltooligosaccharide added increased, reaching the lowest in the IS60 sample at 46.65. The a value (Redness) was the highest for the IS60 sample at 2.92, and the IS0 sample was the lowest at 2.02, confirming that the a value (Redness) increases as the amount of isomaltooligosaccharide added increases. The b value (Yellowness) was the highest for the IS60 sample at 14.03 and the lowest for the IS0 sample at 12.07, but there was no significant difference between the sample groups.

Chromaticity L (Lightness) a (Redness) b (Yellowness) IS0 52.94± ^1.66a 2.02± ^0.17b 12.07± ^0.61a IS15 48.66± ^1.03b 2.48± ^0.34ab 12.30± ^0.70a IS30 47.25±0.61 ^b.c. 2.70± ^0.84ab 12.94± ^0.82a IS45 47.10±0.68 ^b.c. 2.84± ^0.32ab 13.27± ^0.37a IS60 46.65± ^0.72c 2.92± ^0.13a 14.03± ^1.88a

3. Experiment and results of pH and total acidity measurement of peach jelly

The pH of the peach jelly was determined by adding 40 ml of distilled water to 40 g of jelly, homogenizing it with a vortex mixer, centrifuging it at 3,000 rpm for 15 minutes using a centrifuge (1248R, RABOGENE, Korea), and separating the supernatant. This process was repeated twice, and the diluted solution was obtained. Measurements were made using a pH meter (Model S220 SevenCompact, Mettler Toledo, Switzerland).

The total acidity of peach jelly was determined by adding 40 ml of distilled water to 40 g of jelly, homogenizing it with a vortex mixer, centrifuging it at 3,000 rpm for 15 minutes using a centrifuge (1248R, RABOGENE, Korea), and separating the supernatant. This process was repeated twice. After obtaining, this supernatant was diluted 5 times and used. The total acidity of peach jelly was calculated by taking 25 ml of diluted solution and converting the 0.1 N NaOH solution consumed to neutralize the diluted solution into citric acid content (%) using 1% phenolphthalein as an indicator.

V = Titer consumption of 0.1 N NaOH solution (mL)

F = Titer of 0.1 N NaOH solution

0.0064 = amount of citric acid equivalent to 1 mL of 0.1 N NaOH solution

D = dilution factor

S = sample volume (mL)

The pH and total acidity measurement results of peach jelly are shown in Table 4 below.

The pH of the peach jelly was highest in the IS60 sample at 4.01, but there was no significant difference between the sample groups. In the sensory evaluation of peach jelly and manju containing peach jelly, there was no significant difference in sourness between sample groups, which is believed to be due to the significance of the pH of peach jelly.

The total acidity of peach jelly was highest in the IS60 sample at 0.55%, and the lowest in the IS15 sample at 0.47%. There was no significant difference between the IS0, IS30, and IS45 samples, but there was a significant difference between the IS60 sample, IS0, IS30, IS45 sample group, and IS15 sample. In the sensory evaluation of peach jelly and manju containing peach jelly, there was no significant difference in sourness between sample groups, which suggests that the difference in total acidity of peach jelly did not affect the sensory quality.

IS0 IS15 IS30 IS45 IS60 pH 3.98± ^0.04a 3.98± ^0.02a 3.95± ^0.03a 3.96± ^0.04a 4.01± ^0.08a Total acidity (%) 0.50± ^0.01b 0.47± ^0.01c 0.51± ^0.01b 0.51± ^0.02b 0.55± ^0.01a

4. Texture measurement experiment and results of peach jelly

The texture of peach jelly was obtained by taking 50 g of jelly that had been refrigerated after manufacture, placing it in a beaker with a diameter of 4.5 cm and a height of 6.5 cm, and then measuring it with a Reometer (Sun compact 100, Sun scientific, Japan) using a cylindrical adapter. -Gel strength, hardness, adhesiveness, springiness, and gumminess were measured using TPA (texture profile analysis) parameters from the deformation curve. At this time, the measurement conditions are as shown in Table 5 below.

Test type TPA Distance 20.00mm Load cell 2.00 kg Table speed 60.00 mm/min Probe Number 25 (15 mm)

The texture measurement results of peach jelly are shown in Table 6 below.

The gel strength of peach jelly was highest in the IS60 sample at 358%, and decreased as the amount of isomaltooligosaccharide added decreased, reaching the lowest in the IS0 sample at 202.23%. Hardness was highest for the IS60 sample at 152.50gf/cm2, and there was no significant difference between the IS60 sample and the IS45 sample. It was thought that as the amount of isomaltooligosaccharide added decreased, hardness tended to decrease. Adhesiveness was found to be the strongest in the IS60 sample at -94.33gf, and as the amount of isomaltooligosaccharide added decreased, it became weaker, showing the weakest in the IS0 sample at -57.33gf. Springiness was highest for the IS45 sample at 142.77gf, and the IS0 sample was the lowest at 123.97gf. There was no significant difference between the IS60, IS45, IS30, and IS15 sample groups, but there was a significant difference between the IS60, IS45 sample group and the IS0 sample, showing that the elasticity decreased as the amount of isomaltooligosaccharide added decreased. Gumminess was highest in the IS60 sample at 186.17gf.cm, and decreased as the amount of isomaltooligosaccharide added decreased, reaching the lowest in the IS0 sample at 104.61gf.cm.

IS0 IS15 IS30 IS45 IS60 Gel strength (%) 202.23±2.15 ^e 230.70± ^6.40d 259.43±4.18 ^c 315.37±4.16 ^b 358.07± ^8.47a Hardness (gf/㎠) 88.75± ^3.89d 96.80± ^9.69c 123.09±6.68 ^b 151.80± ^2.08a 152.50± ^10.32a Adhesion (gf) -57.33±3.58 ^a -59.67±3.17 ^a -71.00±3.93 ^b -89.00±2.00 ^C -94.33±7.12 ^d Elasticity (gf) 123.97±2.58 ^b 134.53± ^6.26ab 131.36± ^1.61ab 142.77± ^1.53a 136.60± ^7.04a Chewability (gf.cm) 104.61±5.35 ^e 117.90± ^2.72d 137.72± ^6.23c 176.97± ^2.00b 186.17± ^9.74a

5. Sensory evaluation and results of peach jelly

Sensory evaluation was conducted by a panel of 15 people using a 9-point scale. Consumer preference items include flavor, color, transparency, and overall acceptance, and characteristic strength evaluation items include peach flavor, sweetness, and sourness. ), stickiness, and off-flavor were evaluated on a 9-point scale (9 points: extremely much ↔ 1 point: none) by providing samples to the panel and having them taste an appropriate amount.

The results of the sensory evaluation are shown in Table 7 and Figures 2 and 3 below.

Among the characteristic intensity evaluation items of the peach jelly sensory evaluation, the IS45 sample was the highest in peach flavor, sourness, and stickiness at 6.25, 2.88, and 5.00, respectively. Sweetness was evaluated highest in the IS0 sample at 7.75, and off-flavor was evaluated lowest in the IS45 sample at 3.00. There was no significant difference between sample groups in all characteristic strength evaluation items. Among the consumer preference evaluation items, the IS45 sample was rated highest at 5.50, 5.50, and 5.00 for flavor, color, and transparency, respectively, but there was no significant difference between the sample groups. Overall acceptance was evaluated highest for the IS45 sample at 5.13, and the IS0 sample was evaluated significantly lower than the IS45 sample.

IS0 IS15 IS30 IS45 IS60 peach flavor 4.88± ^2.23a 5.88± ^1.64a 6.00± ^1.69a 6.25± ^1.98a 5.00± ^1.77a sweetness 7.75± ^2.76a 6.88± ^2.17a 6.88± ^1.46a 6.75± ^1.75a 5.50± ^2.56a Sour taste 2.25± ^2.38a 2.25± ^2.38a 2.75± ^2.19a 2.88± ^2.85a 2.13± ^1.64a Degree of stickiness 3.25± ^1.98a 3.63± ^1.92a 4.75± ^1.58a 5.00± ^2.14a 3.50± ^1.85a unsuitable flavor 3.38± ^2.20a 3.13± ^1.81a 3.13± ^1.81a 3.00± ^1.69a 3.38± ^2.20a flavor 3.63± ^2.88a 4.88± ^2.23a 5.25± ^2.25a 5.50± ^2.45a 4.00± ^2.39a color 3.88± ^1.55a 4.75± ^1.58a 4.88± ^1.64a 5.50± ^2.27a 3.88± ^1.81a degree of transparency 3.75± ^3.01a 4.50± ^1.69a 4.88± ^0.99a 5.00± ^1.69a 3.63± ^1.51a Comprehensive preference 2.63± ^2.07b 4.38± ^1.41ab 4.75± ^1.83ab 5.13± ^2.85a 4.25± ^2.25ab

Manju production with peach jelly added according to an embodiment of the present invention

According to one embodiment of the present invention, manju containing the peach jelly of Example 2 was prepared. Sensory evaluation was conducted on the manju containing peach jelly prepared in Example 2.

[Manchurian manufacturing method with added peach jelly of Example 2]

1. Mixing step : Mix 70g of sugar, 7g of honey, 20g of condensed milk, 50g of eggs, and 1g of salt and mix until foam forms to prepare a whipping mixture.

2. Kneading step : Mix 165 g of cake flour, 1 g of baking powder, and 1 g of baking soda with the whipping mixture prepared in the mixing step, sift through a sieve, mix, and add 2 drops of peach flavor and 2 drops of red pigment to prepare the dough.

3. Aging step : The dough prepared in the above kneading step is aged at 4°C for 24 hours.

4. Resting step : Remove 20g of the aged dough, round it and rest at room temperature for 10 minutes.

5. Molding step : After spreading the rested dough with a rolling pin, add 20g of soybean sediment and 8g of peach jelly, then fold the dough to make a molded manju. At this time, the soybean sediment is used by homogeneously mixing 50g of semi-dried peaches dried at 70°C for 7 hours with 500g of the soybean sediment and aged at 4°C for 24 hours, and the peach jelly is prepared according to Example 1.

6. Manju manufacturing step : Bake the molded manju in an oven preheated to 160°C for 15 minutes and then cool at room temperature to manufacture the manju.

[Sensory evaluation and results of manju with added peach jelly]

Sensory evaluation was conducted on manju containing peach jelly prepared using the above manufacturing method.

1. Sensory evaluation and results of manju with peach jelly added

Sensory evaluation was conducted by a panel of 15 people using a 9-point scale. Consumer preference items include flavor, color, transparency, and overall acceptance, and characteristic strength evaluation items include peach flavor, sweetness, and sourness. ), stickiness, and off-flavor were evaluated on a 9-point scale (9 points: extremely much ↔ 1 point: none) by providing samples to the panel and having them taste an appropriate amount.

The sensory evaluation results are shown in Table 8 and Figures 4 and 5 below.

Among the characteristic strength evaluation items in the sensory evaluation of Manchuria with added peach jelly, the IS45 sample was evaluated the highest in peach flavor and sourness, at 6.50 and 2.25, respectively. Sweetness was evaluated highest in the IS0 sample at 6.75, and off-flavor was evaluated lowest in the IS45 sample at 2.25. Peach flavor, sourness, sweetness, and off-flavor did not show significant differences between sample groups. The stickiness of the IS45 sample was highest at 7.25. The IS0 and IS60 sample groups were evaluated significantly lower than the IS45 sample. Among the consumer preference evaluation items, the IS45 sample was rated highest at 5.63, 5.88, and 5.50 for flavor, color, and transparency, respectively, but there was no significant difference between the sample groups. Overall acceptance of the IS45 sample was rated highest at 6.38, and the IS0 and IS60 sample groups were evaluated significantly lower than the IS45 sample.

IS0 IS15 IS30 IS45 IS60 peach flavor 4.88± ^2.53a 5.63± ^1.92a 5.88± ^1.55a 6.50± ^1.31a 5.63± ^1.69a sweetness 7.25± ^2.66a 7.13± ^1.89a 6.75± ^1.49a 6.75± ^1.67a 6.25± ^2.31a Sour taste 1.25± ^0.46a 1.50± ^0.76a 1.88± ^1.73a 2.25± ^2.76a 1.38± ^0.52a Degree of stickiness 4.88± ^3.00b 5.38± ^2.39ab 6.75± ^1.16ab 7.25± ^1.67a 5.13±2.47 ^b unsuitable flavor 2.50± ^1.41a 2.75± ^1.49a 2.38± ^1.51a 2.25± ^1.04a 2.38± ^1.51a flavor 4.88± ^1.89a 5.25± ^1.16a 5.50± ^1.41a 5.63± ^1.41a 4.50± ^1.51a color 4.25± ^2.25a 5.38± ^2.45a 5.75± ^1.98a 5.88± ^1.89a 4.13± ^1.73a degree of transparency 4.63± ^2.56a 5.13± ^1.46a 5.25± ^1.75a 5.50± ^1.85a 3.63± ^1.60a Comprehensive preference 3.88± ^1.89b 4.75± ^2.49ab 5.50± ^2.39ab 6.38± ^1.19a 4.00± ^2.00b

In conclusion, manju containing peach jelly is thought to have a high potential for commercialization as it can improve not only the taste, aroma, flavor and texture but also the quality by manufacturing it by adding isomaltooligosaccharide to peach jelly.

Above, the present invention has been described in detail with reference to examples, but the present invention is not limited to the above examples, and may be modified into various forms, and can be modified into various forms by those skilled in the art within the technical spirit of the present invention. It is clear that many variations are possible depending on the ruler. In addition, various forms of substitution, modification, and change may be made by those skilled in the art without departing from the technical spirit of the present invention as set forth in the claims, and this also falls within the scope of the present invention. something to do.

Claims (10)

A mixing step of preparing a whipping mixture by mixing 8 to 12 parts by weight of honey, 35 to 30 parts by weight of condensed milk, 70 to 75 parts by weight of eggs, and 1 to 2 parts by weight of salt with respect to 100 parts by weight of sugar;
For 100 parts by weight of the whipping mixture prepared in the mixing step, 100 to 120 parts by weight of cake flour, 0.5 to 1 part by weight of baking powder, and 0.5 to 1 part by weight of baking soda are mixed and mixed through a sieve, followed by 1 to 3 drops of peach flavor and red. Kneading step of preparing dough by adding 1 to 3 drops of colorant;
A maturation step of maturing the dough prepared in the kneading step for 20 to 30 hours at a temperature of 2 to 7 ° C.;
A resting step in which the aged dough is divided into predetermined amounts, rounded, and rested at room temperature;
A molding step of spreading the dough rested in the resting step with a rolling pin, adding 10 to 20 parts by weight of soybean sediment and 5 to 10 parts by weight of peach jelly, and puckering the dough to produce a molded manju; and
A manju manufacturing method comprising peach jelly-added, comprising: baking the molded manju in a preheated oven and then cooling it to produce manju. delete delete delete In claim 1,
The soybean sediment used in the molding step is,
Peach jelly is added, characterized in that 5 to 15 parts by weight of peaches semi-dried at 50 to 80 ° C. for 5 to 10 hours are mixed with 100 parts by weight of soybean sediment and aged for 20 to 30 hours at a temperature of 2 to 7 ° C. Manju manufacturing method. In claim 1,
The peach jelly used in the forming step is,
1000 parts by weight of pitted peaches are cut into appropriate sizes and placed in a pot, then 1 to 700 parts by weight of isomaltooligosaccharide is added and heated. When it boils, the peaches are ground using a hand blender and boiled for another 3 to 7 minutes. Grinding and primary heating step. ;
In the grinding and primary heating step, 1 to 700 parts by weight of sugar and 3 to 7 parts by weight of pectin are mixed twice or more with the peach grinding and primary heating, and the mixture is mixed with 1,000 parts by weight of pitted peaches and then heated to boil. Starting with a secondary heating step of adding 20 to 30 parts by weight of lemon juice and further heating it to 100 to 110°C; and
A peach jelly manufacturing step of producing peach jelly by boiling down the peaches heated in the secondary heating step to a sugar content of 65 to 75 Brix. delete delete delete Manju with peach jelly added, characterized in that it is manufactured by the method of any one of claims 1, 5, or 6.