KR102808820B1 - Konjac jellys comprising ugly fruits and fermented milk and method for preparing the same - Google Patents

Abstract

The present invention relates to a method for producing an ugly fruit and fermented milk-containing konjac jelly and a method for producing the same, wherein the method comprises a step of producing fruit syrup or fruit powder from ugly fruit, a step of producing fermented milk, a step of mixing konjac powder in purified water, mixing the produced fruit syrup or fruit powder, and heating and cooling the first mixture producing step, a step of mixing the produced fermented milk with the first mixture to produce a second mixture, and a step of coagulating the second mixture. The ugly fruit and fermented milk-containing konjac jelly according to the present invention contains useful ingredients of the fruit and fermented milk, so it is not only beneficial to health, but also has the taste and aroma of the fruit and fermented milk, so it has excellent organoleptic properties. In addition, it will help increase the income of farmers as a processed product using ugly fruit.

Description

Konjac jelly comprising ugly fruits and fermented milk and method for preparing the same

The present invention is a result of a commercialization study using non-commercial agricultural products as a research project of the Jeollanam-do Council Rural Development Research Institute supported by the Jeollanam-do Council, and relates to an ugly fruit and fermented milk-containing konjac jelly and a method for producing the same. More specifically, the present invention relates to a konjac jelly beneficial to health, which can increase the income of farmers by utilizing ugly fruits that have almost the same quality but are ugly in appearance and thus have low marketability, while providing not only the useful components and nutritional excellence of the fruit, but also the intestinal regulation effect, immune enhancement effect, improvement of liver cirrhosis, anticancer effect, etc. due to the large amount of lactic acid bacteria contained in the fermented milk, and a method for producing the same.

Korea has been an agricultural society since ancient times, but due to the effects of population decline and industrialization, the agricultural base is weakening as the number of farms and agricultural population is decreasing every year, and concerns are growing in the local agricultural sector. Looking at the trend of farm income by crop in domestic agriculture, fruit income is the highest, but due to various reasons such as global warming, there are many cases of substandard fruit that cannot be sold to consumers due to natural disasters such as strong typhoons, monsoon rains, droughts, and cold waves that were not seen before, as well as diseases and pests.

Out-of-grade products are products that do not meet the established grade. Out-of-grade fruits have no market value simply due to external defects, and people’s negative perception and rejection of defects are currently appearing in reality. In addition, the amount of surplus agricultural products discarded annually amounts to approximately 18 trillion won, and the cost of processing this alone is over 600 billion won, causing economic losses. In addition, greenhouse gases generated from discarded agricultural products account for approximately 8% of global warming, causing environmental problems. In order to resolve the perception of out-of-grade fruits and the problems currently occurring, it is necessary to establish various processing technologies utilizing out-of-grade fruits with high sugar content and nutrition, create profits through lower prices than general fruits, and reduce unnecessary consumption by farmers, thereby laying the foundation for new opportunities to create profits.

Plum ( Prunus mume ) is the fruit of the plum tree in the rose family and is widely used as food and medicine. Since ancient times, plum has been processed into tea, alcohol, beverages, pickles, and concentrates and used as the main and secondary ingredients of various foods. According to our representative oriental medical book, <Donguibogam>, 'Plum has a sour taste and is non-toxic. It not only lowers energy and relieves heartburn, but also calms the mind, stops thirst and diarrhea, and invigorates muscles and pulse.' In addition, plum is very rich in nutrients such as minerals, vitamins, and organic acids (citric acid, malic acid, succinic acid, and tartaric acid). Among these, citric acid promotes carbohydrate metabolism and relieves fatigue, and organic acids activate the stomach and stimulate the appetite. In addition, it is an alkaline food and is particularly excellent for detoxification, helping to treat stomachaches and food poisoning.

Peach ( Prunus persica ) is the fruit of the peach tree in the rose family. Peaches are divided into white and yellow peaches, have a good fragrance, and are a drupe with a large seed in the center. The main components are water and sugar, and contain about 1% of organic acids such as tartaric acid, malic acid, and citric acid, and are rich in vitamin A and pectin. The flesh contains a lot of free amino acids, especially sparaginic acid. As an alkaline food, it boosts immunity, and like plums, it stimulates appetite, is good for growth retardation and night blindness, and is very good for softening the intestines, eliminating constipation, and removing blood stasis. In addition, the peach peel has a detoxifying effect, and the organic acid removes nicotine and eliminates toxins.

Hongsi (紅枾) refers to a persimmon that has had its astringent taste removed naturally or artificially, becoming soft and red and ripened. It is also called yeonsi (軟??) or yeongam. This Hongsi is named so because it is red in color, and yeonsi is named so because it has a soft and smooth texture. This red, soft, ripe Hongsi does not have the astringent taste characteristic of persimmons and has a high sugar content, so it is not only delicious, but according to the Donguibogam, it has the effect of relieving hangovers, strengthening the heart and lungs, relieving thirst, and improving digestion, so it can be said to be a healthy food.

Accordingly, the inventor of the present invention has made great efforts to develop processed fruit products that can increase the income of fruit farmers while providing useful components of fruits to consumers at a low price by utilizing inferior fruits, i.e., ugly fruits.

As a result, when developing a processed fruit product by grafting the fruit onto konjac jelly and fermented milk, it is possible to provide consumers with healthy food from the nutritional aspect of the fruit, such as the intestinal regulation effect, immune enhancement effect, improvement of liver cirrhosis, and anticancer effect of the lactic acid bacteria contained in the fermented milk, and it will also help restore the income of fruit farmers due to substandard products, thereby completing the present invention.

Korean Patent Registration No. 10-1344139 (announced on January 15, 2014) Korean Patent Registration No. 10-1671146 (announced on November 1, 2016) Korean Patent Registration No. 10-1037172 (Announced on May 26, 2011)

In order to solve the above technical problems, one object of the present invention is to provide a konjac jelly containing ugly fruits and fermented milk.

Another object of the present invention is to provide a method for producing konjac jelly containing the ugly fruit and fermented milk.

In one aspect, the present invention provides a method for producing konjac jelly containing ugly fruits and fermented milk.

In one specific embodiment, the method for producing konjac jelly containing an ugly fruit and fermented milk of the present invention is characterized by including the steps of producing fruit syrup or fruit powder from an ugly fruit, producing fermented milk, mixing konjac powder in purified water and then mixing and heating and cooling the produced fruit syrup or fruit powder to produce a first mixture, mixing the produced fermented milk into the first mixture to produce a second mixture, and coagulating the second mixture.

Hereinafter, a method for producing konjac jelly containing the ugly fruit and fermented milk of the present invention will be specifically described with reference to FIG. 1.

First, there is the step of making fruit juice or fruit powder from ugly fruits.

The above-mentioned ugly fruit has the same meaning as an inferior fruit, and refers to fruit that is almost the same quality but has an ugly appearance and thus has low marketability.

The above fruit syrup refers to a fermented product obtained by removing the inedible parts (e.g., stems and seeds, etc.) of ugly fruits and mixing and fermenting sugars. Here, the fruit is preferably a fruit with firm flesh, such as plums or peaches. In addition, the sugar is preferably white sugar, and the fermentation is preferably carried out at a temperature of 20 to 30°C, preferably 24 to 28°C, more preferably 25 to 27°C, for 2 to 4 months, preferably 3 months. The mixing is performed at a weight ratio of the fruit and the sugar of 1:0.8 to 1.2, preferably 1:0.9 to 1.1, more preferably 1:1.

As a specific example, ugly plums or ugly peaches were washed cleanly, the stems and seeds were removed, and the fruits were cut into a certain size. Then, the ugly plums or ugly peaches and sugar were mixed in a weight ratio of 1:1 and fermented at a temperature of 25 to 27°C for 3 months to produce fruit syrup.

The above fermented fruit juice can be used as is in subsequent processes, but it is preferable to use only the fruit juice liquid separated through the liquid separation process.

The above fruit powder refers to a product made by removing the inedible parts (e.g., stems and seeds) of ugly fruits, heating them in a double boiler, filtering them to separate the flesh and juice, drying them, and pulverizing them. The fruit is preferably a fruit with soft flesh, such as a persimmon.

Here, double boiling refers to indirectly heating the fruit from which the inedible portion has been removed in water heated to about 45 to 60°C, preferably 45 to 55°C, and more preferably 48 to 52°C. Only by double boiling at the above-mentioned temperature can the effect of softening the tissue of the fruit be obtained without destroying the nutrients of the fruit.

The drying above is preferably freeze-drying, but if hot air drying is used, the nutrients in the fruit are destroyed, which causes the fruit to not be consumed, and if drying is done by a method such as low-temperature drying, the powder particles are large and uneven, which reduces the quality of the final konjac jelly.

Meanwhile, even if the fruit tissue is not destroyed by double boiling, there are cases where the particle size of the fruit powder produced is not uniform due to this, so to prevent this, a protein hydrolyzing enzyme, such as cellulase and pectinase, can be mixed in after the double boiling and the double boiling heated fruit can be enzymatically decomposed.

Here, the protein hydrolyzing enzyme to be mixed is mixed in an amount of 0.07 to 0.13 wt%, preferably 0.08 to 0.12 wt%, and more preferably 0.09 to 0.11 wt%, based on the total weight% of the fruit. If the mixing amount is less than 0.07 wt%, the enzymatic decomposition is not sufficiently performed, so that the fruit tissue still remains, resulting in an uneven size of the fruit powder. In addition, if the mixing amount exceeds 0.13 wt%, there is no advantage of increasing the mixing amount. In addition, the enzymatic decomposition is performed for 4 to 6 hours, preferably 4.5 to 5.5 hours, and more preferably 4.8 to 5.2 hours. If the enzymatic decomposition is performed for less than 4 hours, the enzymatic decomposition is not sufficiently performed, so that the fruit tissue still remains, resulting in an uneven size of the fruit powder. In addition, if the enzymatic decomposition is performed for more than 6 hours, the enzymatic decomposition is sufficiently performed, so there is no need for further decomposition.

As an example, ugly persimmons were thoroughly washed, inedible parts were removed, and then boiled at 50°C for 1 hour. Cellulase and pectinase were each mixed in an amount of 0.1 wt% based on the total weight of the persimmon, and enzyme-decomposed in a dryer for 5 hours. The persimmons were then filtered to separate the pulp and juice, which were then freeze-dried to produce persimmon powder.

Next is the step of manufacturing fermented milk.

Specifically, it is a step of mixing milk and sugar in a weight ratio of 18 to 22: 1, preferably 19 to 21: 1, more preferably 20: 1, sterilizing, inoculating and stirring with a lactic acid bacteria starter, and then fermenting and maturing.

The above lactic acid bacteria starter may use lactic acid bacteria of the genus Lactobacillus, which are well known to those skilled in the art, and the fermentation is preferably carried out until the pH reaches 4.6 to 4.8, preferably 4.7. If the fermentation pH is less than 4.6, there is a problem that the taste of the final konjac jelly is strongly sour and the sensory quality is reduced, and if the fermentation pH is more than 4.8, there is no effect on the taste of the final konjac jelly, but there is a problem that the number of lactic acid bacteria is not sufficiently included in the konjac jelly.

The above sterilization is carried out by a conventional method at high or low temperature, and the above maturation is preferably carried out in a refrigerator at 4°C for 1 day.

Next, there is the first mixture manufacturing step of mixing konjac powder into purified water, mixing in the fruit syrup or fruit powder manufactured above, and heating and cooling.

The above mixing is based on the total weight of purified water, and the konjac is 0.015 to 0.025 wt%, preferably 0.02 wt%. When fruit juice is mixed, the fruit juice is 20 to 40 wt%, preferably 25 to 35 wt%. When fruit powder is mixed, the fruit powder is 4 to 6 wt%, preferably 4.5 to 5.5 wt%. The sensory properties of the final konjac jelly are excellent only when the mixing is performed within the above-mentioned range.

The above heating is performed at 80 to 90°C, preferably 83 to 87°C, and heating at the above temperature is necessary for the konjac and fruit syrup or fruit powder to dissolve well in the purified water and be mixed.

The above cooling is performed at 60 to 70°C, preferably 63 to 67°C. If cooling is performed at a temperature below 60°C, subsequent mixing of the fermented milk may not be easy, and if cooling is performed at a temperature above 80°C, the temperature is similar to the heating temperature and the lactic acid bacteria in the fermented milk die, which is not preferable.

Next, there is a step of preparing a second mixture by mixing the prepared fermented milk into the first mixture.

The mixing of the above fermented milk is performed in an amount of 0.35 to 0.45 wt%, preferably 0.38 to 0.42 wt%, and more preferably 0.4 wt%, based on the initial weight of purified water contained in the primary mixture. Only when the mixing is performed within the above range can the sensory properties of the final konjac jelly be maintained excellently.

Next is the step of coagulating the secondary mixture.

The above coagulation takes place at 0 to 10°C, preferably 3 to 5°C, and the quality and characteristics of konjac jelly are exhibited through this coagulation.

Konjac jelly containing persimmon fruit and fermented milk manufactured by the above manufacturing method may be conveniently referred to as fruit fermented milk jelly or fruit fermented milk konjac jelly, depending on the type of persimmon fruit or the konjac added for manufacturing the konjac jelly.

In another aspect, the present invention provides a konjac jelly containing fermented milk and an ugly fruit produced by the above-mentioned production method.

The above-mentioned konjac jelly containing the ugly fruit and fermented milk not only has the nutrients and useful components of the fruit, but also contains lactic acid bacteria, so it can provide the consumers with the useful benefits of these fruits and lactic acid bacteria.

In addition, the konjac jelly containing the above-mentioned ugly fruits and fermented milk has excellent sensory properties in terms of taste and aroma.

In addition, the konjac jelly containing the above-mentioned ugly fruits and fermented milk is a processed product that uses ugly fruits that cannot be sold and must be discarded, and helps increase the income of producing farmers.

According to the present invention, the konjac jelly containing the ugly fruit and fermented milk has the effect of providing benefits due to the useful components of the fruit and benefits due to the lactic acid bacteria contained in the fermented milk since the ugly fruit and fermented milk are contained therein. In addition, the konjac jelly containing the ugly fruit and fermented milk manufactured according to the present invention has the fragrance and taste of the fruit and the fermented milk and does not have a strong sour taste due to the fermented milk, thereby exhibiting excellent organoleptic properties. In addition, it helps increase the income of the producing farms as a processed product using ugly fruit that would otherwise be discarded without being sold.

FIG. 1 is a drawing showing a method for manufacturing konjac jelly containing fermented milk and ugly fruits according to one embodiment of the present invention.
Figure 2 is a drawing showing product photos according to the plum extract content of the plum fermented milk konjac jelly manufactured according to one embodiment of the present invention.
FIG. 3 is a drawing showing product photos according to the peach extract content of peach fermented milk konjac jelly manufactured according to one embodiment of the present invention.
FIG. 4 is a drawing showing product photos of fermented milk konjac jelly with persimmon powder according to the persimmon powder content manufactured according to one embodiment of the present invention.

Hereinafter, in order to help understand the present invention, examples and the like will be described in detail. However, the examples according to the present invention may be modified in various different forms, and the scope of the present invention should not be construed as being limited to the following examples. The examples of the present invention are provided to more completely explain the present invention to a person having average knowledge in the art.

Manufacturing Example 1: Manufacturing of plum extract

The raw material for plum extract, ugly plums, were purchased from the Suncheon Agricultural Cooperative Woldeung Branch in Suncheon-si, Jeollanam-do in July 2021 and used after being refrigerated at 4℃.

Among the stored plums, 10 kg of plums selected as inferior quality (i.e. ugly plums) were accurately measured, the stems were removed, washed three times, and the moisture was removed. After the moisture was removed, 10 kg of sugar was placed in a container at a ratio of 1:1 (w/w) of plums and sugar, mixed, and sugar-sweetened for 3 months. After going through a liquid separation process, it was completed.

Manufacturing Example 2: Manufacturing of peach syrup

The raw material for peach syrup, ugly peaches, was purchased from the Suncheon United Cooperative Joint Venture Corporation in Jeollanam-do in August 2021 and used after being refrigerated at 4℃.

10 kg of peaches selected as inferior quality (i.e. ugly peaches) from among the stored peaches were accurately measured, washed three times, and then cut into equal-sized pieces with the peel to remove the seeds. After that, 10 kg of sugar was bottled in a container at the same 1:1 (w/w) ratio as the sample, mixed, and sugar-macerated for 3 months, and then completed through a liquid separation process.

Manufacturing Example 3: Manufacturing of persimmon powder

After removing the stem of 1000 g of ugly persimmons and boiling them at 50℃ for 1 hour, 1 g each of cellulase and pectinase were added to the extracted persimmons and enzymatically decomposed in a dry oven for 5 hours. After the enzymatic decomposition process was completed, the juice was extracted through a 100-120 mesh filter to recover the particles and juice, and then placed in a freeze dryer to be freeze-dried. After the freeze-drying process was completed, the persimmon juice powder was pulverized and stored in a -20℃ freezer for use as a sample.

Manufacturing Example 4: Manufacturing of fermented milk

180 g of sugar was added to 3.6 L of milk, heat-sterilized at 80°C for 10 minutes, and then cooled to 43°C. 1 g of ABT-5 (CHR, HANSEN A/s) starter was inoculated into the cooled milk, stirred, and fermented in an incubator at 40°C until the pH reached 4.7, and then stored in a refrigerator at 4°C for 1 day to mature.

Manufacturing Example 5: Manufacturing of fermented milk konjac jelly containing fruit

5-1. Manufacturing fermented milk konjac jelly containing plum extract

The production of plum fermented milk konjac jelly according to the plum extract content conditions was performed by mixing 5 g of konjac powder and plum extract in 20 wt%, 25 wt%, and 30 wt% ratios in 250 mL of purified water, stirring well, and heat-treating to 85°C. After the heat treatment was completed, a cooling process was performed to 65°C, and then 100 g of fermented milk was additionally added, mixed evenly, and placed in a certain mold, and solidified and matured in a 4°C refrigerator for 1 day. The produced plum fermented milk konjac jelly is shown in Fig. 2.

5-2. Manufacturing fermented milk konjac jelly containing peach extract

Manufacturing of peach fermented milk konjac jelly according to peach extract content conditions was performed by mixing 5 g of konjac powder and peach extract in 20 wt%, 30 wt%, and 40 wt% ratios based on the total weight of purified water in 250 mL of purified water, stirring well, and heat-treating to 85°C. After completing the heat treatment, a cooling process was performed to 65°C, and then 100 g of fermented milk was additionally added, mixed evenly, and placed in a certain mold, and then solidified and matured in a 4°C refrigerator for 1 day. The manufactured peach fermented milk konjac jelly is shown in Fig. 3.

5-3. Manufacturing fermented milk konjac jelly containing persimmon powder

The production of fermented milk konjac jelly with persimmon powder according to the conditions of persimmon powder addition was carried out by mixing 5 g of konjac powder and persimmon powder in 250 mL of purified water at ratios of 1%, 3%, and 5%, stirring well, and heat-treating to 85°C. After the heat treatment was completed, a cooling process was performed to 65°C, and then 100 g of fermented milk was additionally added, mixed evenly, and placed in a certain mold, and solidified and matured in a refrigerator at 4°C for 1 day. The produced fermented milk konjac jelly with persimmon powder is shown in Fig. 4.

Example 1: pH measurement of fermented milk konjac jelly containing fruit

1-1. Experimental method

The pH was measured by grinding the fermented milk konjac jelly containing plum extract, peach extract, or persimmon powder of the above Manufacturing Example 5 in a mixer, taking 20 g of the sample, and using a pH meter (Perkinelmer Co. COLMEN-80), repeating the measurement three times. Here, the control group of the fermented milk konjac jelly containing plum extract and peach extract is the fermented milk konjac jelly manufactured without plum extract and peach extract, and the control group of the fermented milk konjac jelly containing persimmon powder is the fermented milk konjac jelly manufactured by adding 10 wt% sugar instead of persimmon powder. The control group in the following experiments is the same as this.

1-2. pH of plum extract fermented milk konjac jelly

The pH measurement results of fermented milk konjac jelly according to the plum extract content are as shown in Table 1. The control group sample group showed the highest value, and the value decreased as the plum extract content increased. There was a significant difference in konjac jelly according to the plum extract content. This was judged to be due to the main organic acids of plum, such as citric acid, malic acid, and succinic acid.

Samples pH Control group 4.59±0.01 Fermented milk konjac jelly containing 20% plum extract 3.99±0.00 Fermented milk konjac jelly containing 25% plum extract 3.85±0.00 Fermented milk konjac jelly containing 30% plum extract 3.78±0.01

1-3. pH of peach syrup fermented milk konjac jelly

The pH change of fermented milk konjac jelly according to the peach extract content is as shown in Table 2. The value of sample group A (Control) was 4.45, and the pH value decreased as the peach extract content increased.

Samples pH Control group 4.45±0.01 Fermented milk konjac jelly containing 20% peach juice 3.38±0.01 Fermented milk konjac jelly containing 30% peach juice 4.40±0.02 Fermented milk konjac jelly containing 40% peach juice 4.42±0.00

1-4. pH of fermented milk konjac jelly with persimmon powder

The pH measurement results of the fermented milk konjac jelly with persimmon powder according to the amount of persimmon powder added are as shown in Table 3. The pH measurement value of the control group containing only 10% sugar without persimmon powder was 4.36, and the pH of the 1% persimmon powder sample group showed a similar value of 4.35, but increased as the amount added increased. A significant difference was observed as the amount of persimmon powder added increased.

Samples pH Control group 4.36±0.01 Fermented milk konjac jelly containing 1% persimmon powder 4.35±0.01 Fermented milk konjac jelly containing 3% persimmon powder 4.47±0.01 Fermented milk konjac jelly containing 5 wt% persimmon powder 4.54±0.01

Example 2: Measurement of titratable acidity of fermented milk konjac jelly containing fruits

2-1. Experimental method

The titratable acidity was measured by adding 9 mL of distilled water to 1 g of each of the fermented milk konjac jelly containing plum extract, peach extract, or persimmon powder of Manufacturing Example 5, mixing and diluting, and then neutralizing and titrating with 0.1 N NaOH solution using 1% phenolphthalein solution as an indicator, and then converting it to lactic acid by multiplying by 0.009.

2-2. Appropriate acidity of plum extract fermented milk konjac jelly

The results of measuring the titratable acidity of fermented milk konjac jelly according to the plum extract content are shown in Table 4. The control group showed the lowest value, and as the plum extract content increased, a significant difference was observed with a large increase.

Samples Titratable acidity(%) Control group 0.36±0.02 Fermented milk konjac jelly containing 20% plum extract 0.63±0.01 Fermented milk konjac jelly containing 25% plum extract 0.65±0.01 Fermented milk konjac jelly containing 30% plum extract 0.67±0.00

2-3. Appropriate acidity of peach-flavored fermented milk konjac jelly

The results of measuring the titratable acidity of fermented milk konjac jelly according to the peach extract content are shown in Table 5. The titratable acidity according to the peach extract content was the highest for fermented milk konjac jelly containing 20 wt% peach extract, and the titratable acidity value decreased as the peach extract content increased.

Samples Titratable acidity(%) Control group 0.21±0.02 Fermented milk konjac jelly containing 20% peach juice 0.26±0.03 Fermented milk konjac jelly containing 30% peach juice 0.25±0.03 Fermented milk konjac jelly containing 40% peach juice 0.21±0.03

2-4. Appropriate acidity of fermented milk konjac jelly with persimmon powder

The results of titratable acidity measurement of fermented milk konjac jelly according to the amount of persimmon powder added are shown in Table 6. The titratable acidity of the control group was 0.26%, and decreased as persimmon powder was added, and then increased to 0.29% in fermented milk konjac jelly containing 5 wt% persimmon powder.

Samples Titratable acidity(%) Control group 0.26±0.00 Fermented milk konjac jelly containing 1% persimmon powder 0.23±0.00 Fermented milk konjac jelly containing 3% persimmon powder 0.22±0.00 Fermented milk konjac jelly containing 5 wt% persimmon powder 0.29±0.00

Example 3: Measurement of sugar content in fermented milk konjac jelly containing fruit

3-1. Experimental method

In the fermented milk konjac jelly containing plum extract, peach extract, or persimmon powder of the above manufacturing example 5, the sugar content of the konjac jelly according to the amount of plum extract, peach extract, and persimmon powder added was measured using an oyster saccharometer and expressed as ㅀBrix.

3-2. Sweetness of plum extract fermented milk konjac jelly

The results of measuring the sugar content of fermented milk konjac jelly according to the plum extract content are shown in Table 7. The control group showed the smallest value at 4.0°Brix, and as the plum extract content increased, the value showed a significant difference in the range of 11.0 to 14.0°Brix.

Samples °Brix Control group 4.0 Fermented milk konjac jelly containing 20% plum extract 11.0 Fermented milk konjac jelly containing 25% plum extract 12.5 Fermented milk konjac jelly containing 30% plum extract 14.0

3-3. Sweetness of peach syrup fermented milk konjac jelly

The results of sugar content measurement of fermented milk konjac jelly according to peach extract content are shown in Table 8. The sugar content measurement value of the control group was the lowest at 10.5°Brix, and as the peach extract content increased, the value increased to the range of 11.0 to 16.5°Brix.

Samples °Brix Control group 10.5 Fermented milk konjac jelly containing 20% peach juice 11.0 Fermented milk konjac jelly containing 30% peach juice 14.0 Fermented milk konjac jelly containing 40% peach juice 16.5

3-4. Sweetness of fermented milk konjac jelly with persimmon powder

The results of measuring the sugar content of fermented milk konjac jelly with persimmon powder according to the amount of persimmon powder added are shown in Table 9. The sugar content of the control group without persimmon powder added was the lowest at 10.3 °Brix, and as the amount of persimmon powder added increased, a significant difference was observed in the range of 11.3 to 14.0 °Brix.

Samples °Brix Control group 10.3 Fermented milk konjac jelly containing 1% persimmon powder 11.3 Fermented milk konjac jelly containing 3% persimmon powder 13.0 Fermented milk konjac jelly containing 5 wt% persimmon powder 14.0

Example 4: Color measurement of fermented milk konjac jelly containing fruit

4-1. Experimental method

Color measurement was performed by taking a certain amount of sample and calibrating it with a standard white plate (X=80.84, Y=82.22, Z=92.08) using a colorimeter (Super color sp-80, Tokyo, Denshoku, JAPAN). The measurement values were expressed as the L value (lightness), the a value (redness), and the b value (yellowness).

4-2. Color of plum extract fermented milk konjac jelly

The results of measuring the color of fermented milk konjac jelly according to the plum extract content are shown in Table 10. Color, which is an important factor in selecting food, is one of the quality characteristics of food. The L value indicating the lightness of color, the a value indicating the redness, and the b value indicating the yellowness all showed significant differences depending on the plum extract content. In the case of the L value, it was 74.50 in the sample group without added plum extract, and it decreased as the plum extract content increased. On the other hand, the a and b values decreased as the plum extract content increased. This is judged to be because the color darkened as the concentration of plum increased.

Samples Hunter's color value Lightness(L) Redness(a) Yellowness(b) Control group 74.50±0.01 0.45±0.03 2.23±0.03 Fermented milk konjac jelly containing 20% plum extract 70.73±0.02 0.50±0.00 4.12±0.00 Fermented milk konjac jelly containing 25% plum extract 69.25±0.03 0.47±0.03 3.80±0.03 Fermented milk konjac jelly containing 30% plum extract 68.89±0.05 0.56±0.05 3.80±0.08

4-3. Color of Peach Juice Fermented Milk Konjac Jelly

The results of measuring the sugar content of fermented milk konjac jelly according to the peach syrup content are shown in Table 11. The L value of fermented milk konjac jelly according to the peach syrup content was the highest in the control group at 73.72, and decreased as the peach syrup content increased. The a and b values were the lowest in the control group, contrary to the L value, and the results showed that they increased to relatively high values as the peach syrup content increased.

Samples Hunter's color value Lightness(L) Redness(a) Yellowness(b) Control group 73.72±0.03 0.48±0.14 1.29±0.02 Fermented milk konjac jelly containing 20% peach juice 69.53±0.02 1.25±0.06 5.81±0.00 Fermented milk konjac jelly containing 30% peach juice 64.12±0.08 2.76±0.01 7.24±0.04 Fermented milk konjac jelly containing 40% peach juice 63.62±0.03 2.45±0.10 8.21±0.04

4-4. Color of fermented milk konjac jelly with persimmon powder

The color measurement results of the fermented milk konjac jelly with persimmon powder according to the amount of persimmon powder added are as shown in Table 12. The L value indicating brightness was the highest value of 71.71 in the control group, and the value decreased as the amount of persimmon powder added increased. The a and b values were the lowest in the control group, and the values increased as the amount of persimmon powder added increased. As the amount of persimmon powder added increases, the concentration becomes darker and the brightness becomes darker, and accordingly, the a and b values are judged to increase.

Samples Hunter's color value Lightness(L) Redness(a) Yellowness(b) Control group 71.71±0.20 0.05±0.05 0.95±0.21 Fermented milk konjac jelly containing 1% persimmon powder 65.22±0.08 2.81±0.06 4.52±0.12 Fermented milk konjac jelly containing 3% persimmon powder 61.70±0.02 4.22±0.08 8.82±0.03 Fermented milk konjac jelly containing 5 wt% persimmon powder 60.61±0.02 5.08±0.10 12.40±0.04

Example 5: General ingredient contents of fermented milk konjac jelly containing fruits

5-1. Experimental method

The general components were analyzed according to the AOAC method. That is, moisture was analyzed by the 105℃ direct drying method, ash by the 550℃ direct ash method, crude protein by the micro-Kjeldahl method, and crude fat by the Soxhlet extraction method.

5-2. General ingredient content of plum extract fermented milk konjac jelly

The results of measuring the general component contents of fermented milk konjac jelly according to the plum extract content are shown in Table 13. The values of moisture content, crude fat, crude protein, and crude ash showed significant differences as the plum content increased. In the case of moisture content, the lowest value was shown in the fermented milk jelly sample group containing 30 wt% plum extract, and the moisture content increased as the plum extract content decreased. The crude protein content showed the highest value at 1.32 in the fermented milk jelly sample group containing 20 wt% plum extract, and the content decreased as the plum extract content increased. The crude fat content was 0.16 in the control group, and it decreased as the plum extract content increased. The results of measuring the ash content showed that, as with the moisture content, the value decreased as the plum extract content increased.

Samples Moisture(%) Crude protein(%) Crude fat(%) Crude ash(%) Control group 89.72±2.05 0.92±0.02 0.16±0.07 0.38±0.06 Fermented milk konjac jelly containing 20% plum extract 87.02±0.62 1.31±0.14 0.13±0.15 0.37±0.07 Fermented milk konjac jelly containing 25% plum extract 86.14±0.24 0.90±0.02 0.11±0.06 0.31±0.07 Fermented milk konjac jelly containing 30% plum extract 84.58±0.12 0.71±0.17 0.11±0.10 0.33±0.15

5-3. General ingredient content of peach juice fermented milk konjac jelly

The results of measuring the general component contents of fermented milk konjac jelly according to the peach extract content are shown in Table 14. The moisture content measurement results showed the highest value in the control group, and showed a small change value at the content of 20 wt%, and then showed greatly low contents at the contents of 30 wt% and 40 wt%. The crude fat result showed that the value of the control group was not detected, and was detected from the content of 20 wt% of peach extract. The ash content results showed that the measured values of all sample groups slightly increased as the peach extract content increased.

Samples Moisture(%) Crude protein(%) Crude fat(%) Crude ash(%) Control group 87.78±0.13 - - 0.32±0.06 Fermented milk konjac jelly containing 20% peach juice 87.06±0.16 - 0.07±0.01 0.31±0.06 Fermented milk konjac jelly containing 30% peach juice 83.59±0.29 - 0.17±0.04 0.34±0.08 Fermented milk konjac jelly containing 40% peach juice 81.19±0.57 - 0.11±0.02 0.34±0.05

5-4. General ingredient content of fermented milk konjac jelly with persimmon powder

The results of measuring the general component contents of fermented milk konjac jelly with persimmon powder according to the amount of persimmon powder added are as shown in Table 15.

Samples Moisture(%) Crude protein(%) Crude fat(%) Crude ash(%) Control group 87.22±0.12 - 0.41±0.28 0.47±0.02 Fermented milk konjac jelly containing 1% persimmon powder 86.54±0.14 - 0.35±0.19 0.48±0.02 Fermented milk konjac jelly containing 3% persimmon powder 85.50±0.20 - 0.10±0.04 0.54±0.04 Fermented milk konjac jelly containing 5 wt% persimmon powder 84.92±0.08 - 0.07±0.05 0.63±0.05

Example 6: Reducing sugar content of fermented milk konjac jelly containing fruit

6-1. Experimental method

The change in reducing sugar content was measured according to the Somogyi modified method. That is, 10 mL of sample was quantified by the Somogyi modified method and expressed as the glucose content.

6-2. Reducing sugar content of plum extract fermented milk konjac jelly

Sweetness is one of the important indicators for determining the marketability of jelly. The results of measuring the reducing sugar content of fermented milk konjac jelly according to the content of plum extract are shown in Table 16. The value of the sample group without added plum extract was the lowest at 1.23%, and the reducing sugar content showed a slight decrease as the content of plum extract increased.

Samples Reducing sugar content (%) Control group 1.23±0.09 Fermented milk konjac jelly containing 20% plum extract 3.40±0.15 Fermented milk konjac jelly containing 25% plum extract 3.06±0.09 Fermented milk konjac jelly containing 30% plum extract 3.20±0.09

6-3. Reducing sugar content of peach-flavored fermented milk konjac jelly

The results of measuring the reducing sugar content of fermented milk konjac jelly according to the peach extract content are as shown in Table 17. The reducing sugar measurement value of the control group showed the lowest content at 2.10%, and showed a large increase at the 20 wt% and 30 wt% peach extract contents, but decreased at the 40 wt% peach extract content.

Samples Reducing sugar content (%) Control group 2.10±0.09 Fermented milk konjac jelly containing 20% peach juice 3.53±0.09 Fermented milk konjac jelly containing 30% peach juice 3.57±0.31 Fermented milk konjac jelly containing 40% peach juice 2.84±0.23

6-4. Reducing sugar content of fermented milk konjac jelly with persimmon powder

The results of measuring the reducing sugar content of fermented milk konjac jelly with persimmon powder according to the amount of persimmon powder added are shown in Table 18. The reducing sugar content of the control group with 10% sugar added was 1.18%, and the reducing sugar content of the sample group with persimmon powder and sugar added together showed a significant difference, increasing as the amount of persimmon powder added increased.

Samples Reducing sugar content (%) Control group 1.18±0.00 Fermented milk konjac jelly containing 1% persimmon powder 1.92±0.53 Fermented milk konjac jelly containing 3% persimmon powder 2.37±0.53 Fermented milk konjac jelly containing 5 wt% persimmon powder 3.25±0.15

Example 7: Texture measurement of fermented milk konjac jelly containing fruit

7-1. Experimental method

Texture was measured using a Rheometer (Sun Scientific Co., LTD, Model CR-100, Setagayaku, Japan). The force and area that appear when deforming by pressing once or twice consecutively with a 5 cm diameter disk probe were measured. Hardness, springiness, cohesiveness, gumminess, brittleness, and MaxG1 were measured three times and expressed as the average value. The measurement conditions were as follows: maximum load cell stress of 10 kgf, distance of 10 mm, and table speed of 60 mm/min.

7-2. Texture of plum extract fermented milk konjac jelly

The results of texture measurement of fermented milk konjac jelly according to the plum extract content are shown in Table 19. Hardness, springiness, cohesiveness, gumminess, and MaxG1 values all showed significant differences in that the values decreased as the plum extract content increased compared to the sample group to which no plum extract was added. This is similar to the results of moisture content, in that the strength and cohesiveness decreased as the content increased.

Samples Hardness
(gf/㎠) Springiness
(%) Cohesiveness
(%) Gumminess
(gf) MaxG1
(gf) Control group 4,091
±701.51 67.53
±0.58 44.50
±1.28 1,562.47
±229.25 3,524.33
±604.33 Fermented milk konjac jelly containing 20% plum extract 2,492
±327.83 67.90
±2.13 46.37
±2.02 966.73
±96.04 2,091.67
±281.73 Fermented milk konjac jelly containing 25% plum extract 2,005
±280.87 62.83
±0.97 45.97
±0.84 743.78
±92.04 1,620.33
±223.16 Fermented milk konjac jelly containing 30% plum extract 1,597
±94.16 60.43
±1.85 44.23
±1.46 562.34
±19.22 1,273.00
±86.09

7-3. Texture of Peach Juice Fermented Milk Konjac Jelly

The results of texture measurement of fermented milk konjac jelly according to the peach extract content are as shown in Table 20. As the peach extract content increased according to the condition, the value of hardness decreased, while the values of springiness and cohesiveness increased. The values of gumminess and brittleness decreased as the peach extract content increased, and a large decrease was observed at a peach extract content of 40%.

Samples Hardness
(gf/㎠) Springiness
(%) Cohesiveness
(%) Gumminess
(gf) MaxG1
(gf) Control group 3,960
±896.05 60.57
±2.18 41.03
±2.20 1,384.00
±291.96 837.44
±174.10 Fermented milk konjac jelly containing 20% peach juice 3,240
±377.49 64.00
±1.56 42.73
±1.00 1,182.85
±112.69 756.30
±56.81 Fermented milk konjac jelly containing 30% peach juice 3,313.33
±573.27 64.83
±3.13 42.70
±2.45 1,201.40
±154.28 776.25
±72.22 Fermented milk konjac jelly containing 40% peach juice 2,143.33
±460.14 65.93
±3.50 44.33
±2.66 801.37
±177.81 531.50
±135.59

7-4. Texture of fermented milk konjac jelly with persimmon powder

The results of texture measurement of fermented milk konjac jelly according to the amount of persimmon powder added are shown in Table 21.

Samples Hardness
(gf/㎠) Springiness
(%) Cohesiveness
(%) Gumminess
(gf) MaxG1
(gf) Control group 6,037
±592.14 76.17±2.05 55.57±0.46 1,244.66
±141.80 2,242.33
±272.27 Fermented milk konjac jelly containing 1% persimmon powder 5,363
±251.46 73.70±1.45 53.70±0.61 1,108.52
±69.99 2,010.33
±108.67 Fermented milk konjac jelly containing 3% persimmon powder 6,540
±132.29 75.53±0.06 55.13±0.70 1,335.82
±236.11 2,488.67
±54.31 Fermented milk konjac jelly containing 5 wt% persimmon powder 7,433
±646.09 76.17±1.38 56.87±2.11 1,577.86
±109.83 2,775.33
±215.56

Example 8: Sensory evaluation of fermented milk konjac jelly containing fruit

8-1. Experimental method

The sensory evaluation was conducted after receiving approval from the Soonchunhyang University Bioethics Committee. Each of the fermented milk jellies containing plum extract, peach extract, or persimmon powder of the above Manufacturing Example 5 was provided in 10 g amounts, and the evaluation was conducted on color, taste, flavor, texture, and overall acceptance using a 7-point scale by 10 undergraduate and graduate students in the Department of Food Engineering. The scoring criteria were very good: 7 points, neither good nor bad: 4 points, and very bad: 1 point.

8-2. Results of sensory evaluation of plum extract fermented milk konjac jelly

The sensory evaluation results of fermented milk konjac jelly according to the plum extract content are shown in Table 22. The color preference was higher for the 25% plum extract sample group than for other contents. For taste, which is one of the most important factors, the 25% plum extract sample group showed the highest value compared to other sample groups. For the preferences for flavor and texture, the 25% plum extract sample group was measured to have the highest preference, and when looking at the overall preference, the 25%, 30%, Control, and 20% content showed the best result for making fermented milk konjac jelly.

Samples Color Taste Flavor Texture Overall
Acceptance Control group 5.30±1.16 3.50±0.97 3.80±0.92 4.60±1.35 4.50±1.08 Fermented milk konjac jelly containing 20% plum extract 4.10±1.29 4.30±1.64 4.20±0.92 4.10±1.20 4.40±0.97 Fermented milk konjac jelly containing 25% plum extract 5.40±0.70 5.40±0.84 5.00±0.47 4.90±1.10 5.90±0.74 Fermented milk konjac jelly containing 30% plum extract 4.50±0.85 4.90±1.20 4.70±0.82 3.60±0.84 4.60±0.70

8-3. Results of sensory evaluation of peach-flavored fermented milk konjac jelly

The sensory evaluation results of fermented milk konjac jelly according to the peach extract content are shown in Table 23. The color and taste results showed the highest preference at 40 wt% peach extract, the aroma preference showed a high value at 30 wt% peach extract, and the texture preference showed a high value at 20 wt% peach extract, but there was no significant difference from the other samples. The overall preference, like the taste and color, showed the highest value at 40 wt% peach extract, and the overall preference differences for 20 wt% and 30 wt% peach extract were not significant.

Samples Color Taste Flavor Texture Overall
Acceptance Control group 3.70±1.57 2.90±1.66 3.30±2.00 4.10±1.10 3.50±1.43 Fermented milk konjac jelly containing 20% peach juice 5.10±0.74 3.80±1.55 4.00±1.63 4.60±0.97 4.30±1.16 Fermented milk konjac jelly containing 30% peach juice 5.30±1.06 4.60±1.43 4.80±1.48 4.20±0.79 4.80±1.32 Fermented milk konjac jelly containing 40% peach juice 5.50±0.97 4.90±1.29 4.70±1.06 4.40±1.07 4.90±1.37

8-4. Results of sensory evaluation of fermented milk konjac jelly with persimmon powder

The sensory evaluation results of the fermented milk konjac jelly with persimmon powder according to the amount of persimmon powder added are shown in Table 24. In the case of color preference, which is one of the important factors when selecting food, the control group without persimmon powder added showed the highest value, whereas in the case of taste preference, the group with the highest amount of persimmon powder added, 5 wt% persimmon powder, showed the highest value. In the case of aroma preference, the value decreased as the amount of persimmon powder added increased, and in the case of texture, there was no significant difference among all sample groups. In the overall preference, the value of 5 wt% persimmon powder was the highest, and the difference from the other sample groups was not significant.

Samples Color Taste Flavor Texture Overall
Acceptance Control group 6.4±0.70 4.1±0.74 4.8±1.32 5.0±1.33 4.7±1.06 Fermented milk konjac jelly containing 1% persimmon powder 4.0±1.05 4.6±1.07 5.3±1.03 4.8±1.40 4.8±0.79 Fermented milk konjac jelly containing 3% persimmon powder 3.4±0.70 4.7±0.95 4.9±1.20 5.0±1.05 4.8±0.92 Fermented milk konjac jelly containing 5 wt% persimmon powder 3.2±1.48 5.3±0.95 4.2±1.62 5.1±0.52 5.1±1.29

Claims (5)

A method for producing konjac jelly containing ugly fruit and fermented milk, comprising: a step of producing fruit syrup or fruit powder from ugly fruit, a step of producing fermented milk, a step of mixing 0.015 to 0.025 wt% of konjac powder based on the total weight of purified water into purified water, and then mixing 20 to 40 wt% of the prepared fruit syrup based on the total weight of purified water or 4 to 6 wt% of the fruit powder based on the total weight of purified water, and heating to 80 to 90°C and cooling to 60 to 70°C to produce a first mixture, a step of mixing 0.35 to 0.45 wt% of the prepared fermented milk based on the total weight of the purified water into the first mixture to produce a second mixture, and a step of solidifying the second mixture at 3 to 5°C.
The above fruit juice is characterized by removing the inedible part of the hard, ugly fruit, mixing sugars in a weight ratio of 1:0.8 to 1.2, fermenting at 25 to 27℃, and then separating only the liquid through a liquid separation process.
The above fruit powder is characterized by removing the inedible part of an ugly fruit with soft flesh, heating in a double boiler at 48 to 52°C, adding 0.09 to 0.11 wt% of a protein hydrolyzing enzyme based on the total weight of the fruit from which the inedible part has been removed, performing enzymatic decomposition for 4 to 6 hours, separating the flesh and juice, and freeze-drying each to make a powder.
A method for producing konjac jelly containing unripe fruits and fermented milk, characterized in that the fermented milk is mixed with milk and sugar in a weight ratio of 18 to 22: 1, sterilized, inoculated with a lactic acid bacteria starter and stirred, and then fermented and aged until the pH reaches 4.6 to 4.8. delete delete delete delete