KR102636692B1 - Method for producing collagen jelly using gelatin as gelling agent - Google Patents

Abstract

The present invention includes the steps of (1) preparing a jelly mixture by adding gelatin and collagen to water; (2) stirring the jelly mixture prepared in step (1); and (3) placing the stirred jelly mixture of step (2) in a mold, leaving it to harden, and a method for producing collagen jelly, and the collagen jelly produced by the method.

Description

Method for producing collagen jelly using gelatin as gelling agent {Method for producing collagen jelly using gelatin as gelling agent}

The present invention relates to a method for producing collagen jelly, characterized in that it is produced using gelatin and collagen, and to collagen jelly produced by the above method. The collagen jelly of the present invention has high elasticity and cohesiveness, has excellent texture, and has low hardness. The disintegration rate is high, which makes it suitable for jellies for the elderly.

Recently, with the diversification and advancement of eating habits, there is a preference for processed foods made from natural food ingredients and foods with enhanced functional ingredients, as well as a high level of interest in the texture of foods, leading to an increase in the consumption of jelly as a dessert food. In addition, jelly is consumed as a favorite food by various age groups, and gel foods that can provide a variety of textures as well as products with improved health functionality are being developed.

Jelly, a representative gel-like food, is a saccharide favorite with a moisture content of around 20%. It gives various textures depending on the type of gelling agent that can bind moisture, and various products can be expected depending on the manufacturing process. According to the Food Code, jelly is included in the 'candy' category among food types and is defined as a solid or semi-solid state without fluidity made by adding gelling agents such as pectin, agar, and gelatin to the liquid. Jelly in food processing First, the juice of fruits and vegetables is made, sugar is added, boiled down, cooled, and gelatinized. It has the color of the added juice, is transparent, and has the taste and unique aroma of the raw fruit.

Physical properties in food are elements that can satisfy the preferences and needs of various consumers, and the addition of gelling agents not only improves chewy or soft texture, but also has various uses such as thickeners, stabilizers, and emulsifiers. Research is underway to add these gelling agents not only to making jelly, but also to various foods such as jelly, tteokgalbi, and gwapyeon. Recently, in order to reduce calorie intake through food, research is being conducted on sugar-free, fat-free, and calorie-free foods that replace sugar and saturated fat.

The domestic jelly market doubled in three years from 100 billion won in 2015. As the size of the jelly market gradually grew, the gum market gradually decreased. The gum market, which exceeded 300 billion won in 2010, shrank to 230 billion won last year, and jelly production also increased more than 2.5 times during the same period, showing a trend of changing from gum to jelly as a representative chewing food. there is.

Gelatin is made by heating collagen, the main protein that makes up animal connective tissue, and then hydrolyzing it with acid and base to elute it and shows reversible thermal properties. Gels using gelatin have a melting point of 37°C, so they easily melt at human body temperature and have low thermal stability, but have a soft texture, so they are widely used as main and secondary ingredients in foods such as jellies, cookies, and puddings. Recently, interest in low-calorie foods through gelatin replacement has increased, and research on gelatin replacement foods for vegetarians or people who have an aversion to gelatin, an animal protein for religious reasons, is also attracting attention. Substances that can replace gelatin include pectin, modified starch, wheat flour, gellan gum, carrageenan, and agar.

Types of collagen are largely divided from raw materials into animal collagen, fish collagen, and plant collagen. Collagen accounts for more than 30% of mammalian body protein and is mainly distributed in muscles, cartilage, rice, skin, blood vessel walls, and teeth.

Collagen hydrolyzate, also known as collagen peptide, refers to high-molecular collagen extracted from pork skin, fish scales, etc., and then hydrolyzed through post-processing such as enzymatic digestion to form a low-molecular-weight peptide. These collagen peptides have antioxidant effects on the skin. It was confirmed that it has a skin protection effect by increasing , and there are reports that oral intake of collagen or collagen hydrolyzate has a positive effect on osteoarthritis.

Collagen has been used as food for a long time, and when collagen and its denatured substance, gelatin, are ingested, like other proteins, they are broken down by digestive enzymes in the digestive tract and most are absorbed in the form of amino acids. However, even if you consume high-quality protein as you age, gastrointestinal motility decreases and the blood vessels that transport blood to the stomach constrict, which reduces blood flow and causes indigestion, which lowers digestion and absorption rates, making it necessary to develop new products containing collagen. There is a need.

Korean Patent No. 2111012 discloses a manufacturing method of gummy jelly containing allulose, and Korean Patent Publication No. 2019-0088238 discloses a manufacturing method of functional jelly containing kelp, string grass, and onion sugar. It is different from the method for producing collagen jelly using gelatin as a gelling agent of the present invention.

The present invention was derived from the above-mentioned needs, and in the present invention, in order to produce a jelly using collagen and a gelling agent that is a snack that suits the tastes of modern people and has cosmetic functions such as skin elasticity and diet, selection of a gelling agent and mixing ratio are used. The purpose is to provide a method for producing collagen jelly that is soft and has an excellent texture by optimizing production conditions such as jellification.

In order to solve the above problem, the present invention includes the steps of (1) preparing a jelly mixture by adding gelatin and collagen to water; (2) stirring the jelly mixture prepared in step (1); and (3) placing the stirred jelly mixture of step (2) in a mold and allowing it to harden.

Additionally, the present invention provides collagen jelly prepared by the above method.

The collagen jelly of the present invention does not use any sweeteners, so it can provide a jelly that consumers who are worried about dieting or diabetes can consume with confidence. In addition, it has an excellent texture, is not too hard, and has a high disintegration rate, making it easy for even elderly people to consume.

In order to achieve the purpose of the present invention, the present invention

(1) preparing a jelly mixture by adding gelatin and collagen to water;

(2) stirring the jelly mixture prepared in step (1); and

(3) It provides a method for producing collagen jelly, which includes the step of putting the stirred jelly mixture of step (2) into a mold and leaving it to harden.

In the method for producing collagen jelly of the present invention, the jelly mixture in step (1) preferably contains 3-4% (w/v) of gelatin and 1.8-2.2% (w/v) of collagen relative to water in water at 70-90°C. It can be manufactured by adding v), and more preferably by adding 3.5% (w/v) of gelatin and 2% (w/v) of collagen to water at 80°C. Producing a jelly mixture using the above types of ingredients and mixing ratios has the advantage of having an excellent texture, not being too hard, and having a high disintegration rate, making it easy for even elderly people to consume.

Additionally, in the method for producing collagen jelly of the present invention, step (2) preferably involves stirring the jelly mixture at 70 to 90°C for 4 to 6 minutes, more preferably stirring the jelly mixture at 80°C for 5 minutes. Allow to stir for minutes. Stirring under the above conditions was able to sufficiently gelate the jelly and increase the elasticity and cohesiveness of the jelly.

In addition, in the method for producing collagen jelly of the present invention, step (3) is preferably performed by placing the stirred jelly mixture in a mold and leaving it for 20 to 40 minutes at 20 to 25 ℃, then 2 to 4 times at 2 to 6 ℃. It can be hardened for a period of time, and more preferably, the stirred jelly mixture can be placed in a mold, left at 20-25°C for 30 minutes, and then hardened at 4°C for 3 hours. By hardening under the above conditions, it was possible to produce a jelly that was not mushy, had appropriate elasticity, and maintained its shape well.

The method for producing collagen jelly of the present invention is more specifically,

(1) Preparing a jelly mixture by adding 3-4% (w/v) of gelatin and 1.8-2.2% (w/v) of collagen to water at 70-90°C;

(2) stirring the jelly mixture prepared in step (1) at 70-90°C for 4-6 minutes; and

(3) It may include the step of putting the stirred jelly mixture of step (2) into a mold, leaving it at 20-25°C for 20-40 minutes, and then hardening it at 2-6°C for 2-4 hours,

More specifically

(1) Preparing a jelly mixture by adding 3.5% (w/v) of gelatin and 2% (w/v) of collagen to water at 80°C;

(2) stirring the jelly mixture prepared in step (1) at 80°C for 5 minutes; and

(3) It may include the step of putting the stirred jelly mixture of step (2) into a mold, leaving it at 20-25°C for 30 minutes, and then hardening it at 4°C for 3 hours.

The present invention also provides collagen jelly prepared by the above method.

Hereinafter, the present invention will be described in detail through preparation examples and examples. However, the following preparation examples and examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following preparation examples and examples.

Preparation Example 1. Collagen Jelly

200 mL of distilled water was boiled in a constant temperature water bath (WB-11, DAIHAN Scientific Co Ltd. Korea) at 80°C. 3.5% (w/v) of gelatin and 2% (w/v) of collagen were dissolved in the double boiled distilled water and stirred for 5 minutes. Collagen jelly was prepared by putting the stirred jelly mixture into a mold of a certain size (60 mm

1. Experimental materials

The gelling agents used in this study were gelatin (Daejung, Gyeonggido, Korea), carrageenan (ES food ingredients, Manila, Philippines), konjac (Miryangagar, Miryang, Korea), and agar (Samchun, Gyeonggido, Korea). Collagen Hydrolyzed fish collagen (ES food ingredients, Shelburne, Canada) was purchased and used.

2. Jelly manufacturing

1) Manufacture of jelly according to the type of gelling agent

For the manufacture of jelly, the optimal concentration for gel formation was set according to the type of gelling agent through preliminary experiments, and the optimal concentrations were 3.5% gelatin, 2% carrageenan, 1.5% konjac, and 2.5% (w/v) agar, respectively. Dissolve the gelling agent by boiling 200 mL of distilled water in a constant temperature water bath (WB-11, DAIHAN Scientific Co Ltd. Korea) at 80°C and stir for 5 minutes. After complete dissolution, place in a mold of a certain size (60 mm × 60 mm × 20). mm) and left to cool at room temperature for 30 minutes, then hardened in a 4°C refrigerator for 4 hours and then used in the experiment.

2) Manufacturing of jelly according to collagen content

For the manufacture of jelly, 3.5% gelatin was determined through preliminary experiments, and the collagen content was added at 1% to 5%. 200 mL of distilled water was boiled in an 80°C constant temperature water bath (WB-11, DAIHAN Scientific Co Ltd. Korea) to dissolve the gelling agent and stirred for 5 minutes. After it was completely dissolved, it was placed in a mold of a certain size (60 mm × 60 mm × 20 mm), cooled at room temperature for 30 minutes, and then hardened in a refrigerator at 4°C for 3 hours.

3. Analysis method

1) Chromaticity

Chromaticity was measured using a colorimeter (CR-200 Minolta Co., Tokyo, Japan) calibrated with a standard white plate. The color difference was measured as L value (lightness), a value (redness-greenness), and b value (yellowness-blueness) using the Hunter scale.

2) pH and soluble solids

To measure pH and soluble solids, take 5 g of sample, add 50 mL of distilled water, grind it with a homogenizer (Nissei AM-12, Nohon seiki Co, Tokyo, Japan) at 10,000 rpm for 10 minutes, and then measure the supernatant using a pH meter (S220). , Mettler Toledo, Schwerzenbach, Switzerland) and a refractometer (N1, Atago, Tokyo, Japan).

3) Texture

The physical properties of the jelly were measured for hardness, springiness, cohesiveness, and chewiness through two compression tests using a rheometer (Compac-100, Sun Scientific Co., Japan). The measurement conditions were to cut the sample ^to 20 The number of repetitions was set to 7.

4) Transparency and decay rate

The transparency of the jelly was measured at 500 nm using a spectrophotometer (UV-1601, Shimadzu, Japan) in sol form after heating at 30°C for 30 minutes. To measure the stability of the jelly, 50 g of the sample gel was injected into a 100 mL beaker and cooled at 5°C for 3 hours to gel. The gel was used as a sample for measuring the disintegration rate of the jelly. The disintegration rate measurement temperature was calculated by leaving the gel at 50°C for 10 minutes, removing the gel from the beaker, placing it on a 6 mesh metal mesh net, and measuring the weight of the separated sol for 30 seconds.

5) Solidification temperature and melting temperature

Inject 5 mL of sample sol into a test tube with an inner diameter of 1.2 cm and keep it in a constant temperature water bath at 70℃ for 30 minutes. Then, lower the temperature. Every time the temperature decreases by 0.5℃, take out the test tubes one by one, lay them on their side, and measure the distance traveled after 3 seconds to determine the distance traveled. The constant temperature water bath temperature when was 2 mm was taken as the solidification temperature.

The melting temperature is determined by injecting 5 mL of sample sol into a test tube with an inner diameter of 1.2 cm, maintaining it at 5°C for 3 hours until gelation, then increasing the temperature in a constant temperature water bath at 25°C, and turning the test tube upside down for every 0.5°C increase. The temperature at which the surface begins to melt was taken as the melting temperature.

6) Statistical processing

All experiments were repeated three times and expressed as mean values and standard deviations, and significance was verified using Duncan's multiple range test using the SPSS (Statistical Package for Social Sciences, SPSS Inc., Chicago, IL, USA) program. was carried out.

Example 1. Texture of jelly according to type of gelling agent

The textures of jellies using different types of gelling agents are shown in Table 1. Hardness was confirmed to be the highest for agar at 3511.17 g/cm ² , showing the lowest hardness values in that order: konjac 773.18 g/cm ² , carrageenan 590.93 g/cm ² , and gelatin 175.13 g/cm ^{2 .} . Gelatin showed the lowest hardness and was found to have soft characteristics. Gelatin had the highest elasticity at 100.46%, and konjac had a similar value to gelatin at 95.68%, while carrageenan had relatively low elasticity at 79.31% and agar at 78.05%. Gelatin showed the highest cohesiveness at 96.09%, followed by konjac at 78.62%, carrageenan at 61.49%, and agar at 13.69%. Chewability was highest at 269.00 g for konjac, with carrageenan at 251.71 g and agar at 184.19%. g, and showed a tendency to decrease in that order, gelatin 117.52g.

Jelly texture depending on the type of gelling agent sample Hardness(g/ ^cm2 ) Springness(%) Cohesiveness(%) Chewiness(g) Gelatin 175.13± ^3.67d 100.46± ^2.00a 96.09± ^3.64a 117.52±4.69 ^d Carrageenan 590.93±17.76 ^c 79.31±2.19 ^b 61.49± ^2.53c 251.71±15.12 ^b Konjac 773.18±113.67 ^b 95.68± ^1.28a 78.62±3.60 ^b 296.00± ^34.46a Agar 3511.17± ^103.92a 78.05±7.88 ^b 13.69± ^4.02d 184.19± ^52.02c

Example 2. Transparency and disintegration rate according to the type of gelling agent

The transparency and disintegration rate of jelly according to the type of gelling agent are shown in Table 2. As for transparency in the sol state, agar showed the most opaque value at 0.788, followed by carrageenan at 0.199, konjac at 0.093, and gelatin at 0.078. In a disintegration rate experiment to check thermal stability, gelatin had a high disintegration rate of 91.31% at a temperature of 40℃, showing instability against heat. On the contrary, no significant difference was observed in konjac, carrageenan, and agar at 0.08~0.11%, and gel collapse did not occur at 40°C, showing that it had higher heat stability than gelatin.

Transparency and disintegration rate of jelly according to the type of gelling agent sample Transparency (OD) Collapse rate (%) Gelatin 0.078± ^0.002d 91.31± ^3.65a Carrageenan 0.199± ^0.002b 0.11± ^0.01b Konjac 0.093± ^0.001c 0.63± ^0.25b Agar 0.788± ^0.009a 0.08± ^0.04b

As a result of evaluating different types of jellies to confirm the quality characteristics of the jellies according to the type of gelling agent in Examples 1 and 2, it was found that the use of gelatin had high elasticity and cohesiveness, so it was not runny, providing excellent texture and low hardness. It was found to be the best as it has a high disintegration rate and is suitable for jellies for the elderly.

Example 3. Color of jelly according to the amount of collagen added

The color value of the jelly according to the amount of collagen added is shown in Table 3. The L value, which represents lightness among chromaticities, was 53.71 in the collagen-free group, and 52.65 to 55.10 in the collagen-added group, showing no significant difference depending on collagen content. The a value, which indicates red color, was -0.32 in the collagen-free group, and the a value tended to decrease as the collagen content increased. The b value was the lowest in the collagen-free group at 4.23, and in the collagen-added group it ranged from 4.66 to 9.17, showing a tendency for the b value to increase as the collagen content increased.

Color of jelly according to the amount of collagen added Collagen amount added Chromaticity Lightness(L*) Redness(a*) Yellowness(b*) CP 0% 53.71± ^0.49ab -0.32± ^0.03a 4.23± ^0.14e CP 1% 52.10±1.48 ^b -0.51±0.01 ^b 4.66± ^0.20e CP 2% 54.54± ^0.59a -0.68± ^0.01c 5.20± ^0.30d CP 3% 52.65± ^0.26b -0.86± ^0.02d 6.82± ^0.23c CP 4% 53.61± ^0.58ab -0.99± ^0.06e 8.11± ^0.27b CP 5% 55.10± ^0.41a -1.25±0.03 ^f 9.17± ^0.09a

Example 4. pH and soluble solid content of jelly according to the amount of collagen added

The pH and soluble solid content of the jelly according to the amount of collagen added are shown in Table 4. Jelly without added collagen showed a pH close to neutral at 7.44. The collagen addition group showed a difference from the control group, ranging from 6.62 to 6.78, but there was no significant difference depending on collagen content. The soluble solid content was low because no gelling agent, distilled water, and collagen were added when making the jelly. The collagen-free group showed the lowest soluble solids value at 0.4, the collagen-added group showed 0.8~1.0, which was higher than the control group, and the collagen-added 5% jelly showed the highest value at 1.0.

pH and soluble solids of jelly according to the amount of collagen added Collagen amount added pH Soluble solids content ( ^o Brix) CP 0% 7.44± ^0.001a 0.4±0.00 CP 1% 6.78± ^0.02b 0.8±0.00 CP 2% 6.62± ^0.02d 0.8±0.00 CP 3% 6.71± ^0.01c 0.8±0.00 CP 4% 6.72± ^0.00c 0.8±0.00 CP 5% 6.72± ^0.01c 1.0±0.00

Example 5. Texture of jelly according to the amount of collagen added

The texture of the jelly according to the amount of collagen added is shown in Table 5. The hardness in the group without collagen was found to be 152.70 g/cm ² , and in the jelly with added collagen, it was 150.29 to 168.34 g/cm ² . The hardness was highest at 168.34 g/cm ² in the 2% collagen jelly, and the lowest at 150.29 g/cm ² in the 4% collagen jelly. Elasticity was found to be 101.20% in the group without collagen, and 101.31~102.09% in the group with collagen added, showing no significant difference in collagen content. Collagen content of 1% showed the highest elasticity at 102.09%. Cohesion was lowest at 99.23% in the group without collagen, and was 99.53~101.84% in the group with collagen added, showing no significant difference depending on collagen content. Chewability was found to be 83.27 g in the collagen-free group, and 82.22-90.46 g in the collagen-added group. The highest value was 90.46 g at 2% collagen, and the lowest chewiness was 82.22 g at 4% collagen.

Jelly texture according to the amount of collagen added Collagen amount added Hardness(g/ ^cm2 ) Springness(%) Cohesiveness(%) Chewiness(g) CP 0% 152.70±12.89 ^b 101.20± ^0.38a 99.23± ^0.94b 83.27±9.85 ^b CP 1% 158.10±3.29 ^b 102.09± ^1.56a 101.84± ^0.62a 87.63± ^2.39ab CP 2% 168.34± ^5.35a 101.31± ^0.98a 99.53± ^1.33b 90.46± ^2.90a CP 3% 154.53±3.09 ^b 101.75± ^1.46a 101.02± ^1.40ab 85.33± ^2.25ab CP 4% 150.29±7.34 ^b 101.30± ^0.69a 100.67± ^1.34ab 82.22±5.02 ^b CP 5% 154.06±3.89 ^b 101.31± ^0.72a 100.64± ^0.82ab 84.04±1.69 ^b

Example 5. Transparency and disintegration rate of jelly according to the amount of collagen added

The transparency and disintegration rate of the jelly according to the amount of collagen added are shown in Table 6. The highest transparency was 0.022 in the group without collagen, and 0.029~0.053 in the group with collagen addition, showing a tendency for transparency to decrease as the collagen content increased. At 5% collagen, the most opaque value was 0.053. The collapse rate was 91.22% in the collagen-free group, and 88.24~96.65% in the collagen-added group. Collagen content of 5% showed the lowest collapse rate of 88.24% and showed instability to heat at 40°C.

Transparency and disintegration rate of jelly according to the amount of collagen added Collagen amount added Transparency (OD) Collapse rate (%) CP 0% 0.022± ^0.000f 91.22± ^3.17ab CP 1% 0.029± ^0.001e 96.65± ^2.39a CP 2% 0.039± ^0.001d 94.69± ^3.10ab CP 3% 0.041± ^0.001c 92.53± ^2.54ab CP 4% 0.050± ^0.000b 93.38± ^4.72ab CP 5% 0.053± ^0.001a 88.24±2.10 ^b

Example 6. Melting temperature and solidification temperature of jelly according to the amount of collagen added

The melting temperature and solidification temperature according to collagen content are shown in Table 7. The melting temperature refers to the temperature when the surface of the gel-like jelly melts and becomes flowing, and it was confirmed that the collagen-free group melted at 28.5°C. In the collagen-added group, the temperature was 28.5~29.0℃, and there was no difference depending on collagen content. The coagulation temperature was measured when the movement of the surface in the sol state did not differ by more than 2 mm. It was 18.0°C regardless of the collagen content, and showed no difference depending on the collagen content.

Melting temperature and solidification temperature of jelly according to the amount of collagen added Collagen amount added Melting temperature (℃) Solidification temperature (℃) CP 0% 28.50± ^0.00b 18.00±0.00 CP 1% 28.50± ^0.00b 18.00±0.00 CP 2% 28.50± ^0.00b 18.00±0.00 CP 3% 28.67± ^0.24b 18.00±0.00 CP 4% 28.67± ^0.24b 18.00±0.00 CP 5% 29.00± ^0.00b 18.00±0.00

In order to establish the optimal conditions for collagen-added jelly, the quality characteristics of jellies with different contents were evaluated. As a result, there was no significant difference in the disintegration rate, dissolution temperature, and solidification temperature depending on the collagen content, and the texture of the 2%-added jelly was lower. It was found to be the best as it had a hardness that maintained the gel shape well and had appropriate chewiness and elasticity.

Claims (4)

(1) Preparing a jelly mixture by adding 3.5% (w/v) of gelatin and 2% (w/v) of collagen to water at 80°C;
(2) stirring the jelly mixture prepared in step (1) at 80°C for 5 minutes; and
(3) Collagen jelly for the elderly, characterized in that the production includes the step of placing the stirred jelly mixture of step (2) in a mold, leaving it at 20-25 ℃ for 30 minutes, and then hardening at 4 ℃ for 3 hours. Manufacturing method. delete delete delete