KR20020001910A - Starch-based Fruit Jelly(Kw a-Pyun) With Retarded Starch Retrogradation and Manufacturing Method Thereof - Google Patents

Abstract

PURPOSE: The titled starch jelly reduced in loss of elasticity caused by aging of starch and syneresis by substitution of a part of mung beans or starch thereof with glucomannan and improved in fiber-like texture by addition of carrageenan, locust bean gum and calcium thereto is provided, which can be suppressed in quality deterioration during long-term distribution. CONSTITUTION: Carrageenan, locust bean gum and calcium are added to a mixture in which a part of starch in the constituent component of jelly is substituted by glucomannan and fruit extracts, sugars, pigments, aroma, citric acid and a mixed solution of sodium citrate are then added thereto. The mixed solution is adjusted to the range of pH 3.5 to 3.8 at 70 to 75deg.C and fresh fruits are added thereto. And aroma, fruit juice, fruit alcohol or a mixed liquid of spirits are added thereto and then subjected to non-heating treatment or hot-water sterilization.

Description

Starch-based Fruit Jelly (Kw a-Pyun) With Retarded Starch Retrogradation and Manufacturing Method Thereof}

The present invention relates to a starch jelly fruit slices and a method for producing the fruit, which is one of the traditional Korean fruits.

Gwaek is a semi-solid starch gel that is shaped and cut by adding sugar to each fruit extract such as Schisandra chinensis, Bokbunja, Ando, Chinese quince or fruit flesh, and then adding starch to tangling. Its brilliant color is derived from its natural color, which is used for feasts and rituals, especially in court ceremonies. However, due to the development of processed foods and the inflow of foreign foods, the gluttony is increasingly forgotten.

Traditional fruit slice is a jelly containing fruit starch, which has less elasticity when eaten compared to jelly containing gelatin or other gelling agents, and quality such as loss of elasticity due to starch aging during cold storage and distribution at room temperature and syneresis. There is a disadvantage in that deterioration occurs and commerciality and palatability fall. In particular, mungbean starch has been used as a major gelling agent since gelation occurs easily due to higher amylose content than other starches, but recently, due to the high price, it has been replaced by eastern starch, which has similar physical and chemical properties. Starch with higher amylose content tends to gel easily, while aging tends to increase the rate of quality deterioration of the starch as described above, which leads to difficulty in refrigeration and distribution at room temperature. Development of fruit starch jelly is required.

The present invention while suppressing the quality deterioration such as loss of elasticity due to starch aging and water separation during refrigeration and distribution at room temperature, and while studying the fruit starch jelly for dessert utilizing the flavor characteristics of traditional fruit, as a component of fruit It has been found that by replacing part of mung bean or eastern starch with glucomannan, quality degradation due to starch aging can be suppressed. In addition, to improve the fiber-like texture of the gel with glucomannan and the decrease in spoonfullness due to the high cohesiveness, the traditional fruit starch jelly with the addition of carrageenan, locust bean gum and calcium was added. The present invention has been completed by establishing a manufacturing method.

Glucomannan is a low-calorie (3 Kcal / 100g) polysaccharide, in which glucose and mannose (molar ratio 1: 1.6) are bound by beta 1-4 bonds, with high water retention and stable network structure at low concentrations of 0.01. Due to this property, glucomannan has a high amylose content and prevents the formation of partial crystalline regions of susceptible green beans or eastern starch molecules, effectively inhibiting aging at low concentrations compared to other polysaccharides. On the other hand, since the glucomannan-added gel has almost no spoon due to its unique high cohesiveness and exhibits a fibrous texture, it is difficult to float with a spoon when using a food resin container with a weight of 100 g or more.

Therefore, the present invention is characterized in that the cost reduction and manufacturing process while supplementing the above disadvantages by increasing the brittleness of the gel by the addition of kappa type carrageenan and locust bean gum and calcium of various kinds of sunken eggs. .

In addition, in the preparation of conventional fruit jelly, in order to enjoy the texture of the flesh and at the same time to impart a visual effect, immediately (centered storage of sugar solution) or fresh flesh in the center of the container (center filling) when the flesh is projected onto the gelled mixture surface It is pointed out that not only the visual effect is lowered, but also the storage property is lowered by forming an air pocket between lid wrappers. Accordingly, the present invention solves the above disadvantages by controlling the specific gravity of the gelled mixture and the immediate or fresh flesh.

An object of the present invention is to provide elasticity of starch-containing fruit jelly and to prevent the aging of starch in the distribution process, to provide a traditional pastry for excellent flavor characteristics.

1 is a block diagram briefly showing a method for preparing a traditional fruit starch jelly (wax) suppressed aging.

The present invention replaces part of mung bean starch or eastern starch with glucomannan to reduce elasticity loss and water separation due to aging of starch base jelly, and adds glucomannan by addition of kappa carrageenan, locust bean gum and calcium. The present invention will be described in detail below as a method of manufacturing a piece of excessively reducing the spoonability due to high cohesiveness, which is a disadvantage of a jelly, and a unique fibrous texture, and suppressing deterioration of quality even during long-term distribution.

80-90 by mixing the temperature control double steam cooker with green bean starch or eastern starch 0.4-1.0, glucomannan 0.3-0.9, carrageenan 0.1-0.3, locustamine gum 0.1-0.3, and calcium 0.01-0.05 It is dissolved and gelatinized by stirring while maintaining the temperature at ℃. 20 to 30, pigments 0.01 to 0.03, and flavors 0.05 to 0.2 are mixed with the solution described above, as fruit juice or fruit extract 1.0 to 25, as saccharides, at least one selected from white sugar, fructose, sorbitol, oligosaccharide, or polydextrose. Automatically or manually at the same time while injecting the above solution adjusted to a temperature range of pH 3.5 to 3.8 and 70 ℃ to 75 ℃ while slowly stirring the mixture of citric acid and sodium citrate (4: 1) of 0.4 ~ 0.6 Immediately or after adjusting fresh flesh to be 1.05 or more specific gravity and seal it. Sugar alcohols or aspartame may be used for those who are diabetic or need a diet. This temperature range is important for filling the gel solution into the food resin container without foaming, and centering the immediate or fresh pulp at the center of the container provides a visual effect while enjoying the texture of the pulp. Then, the flavor, juice, fruit liquor or alcohol mixture maintained at 10 ° C. to 20 ° C. is filled with 0.1 to 0.5, followed by non-heating treatment or cooling after sterilization at 85 ° C. for 5 to 30 minutes.

Hereinafter, the present invention will be described in more detail with reference to the following examples, which do not limit the technical scope of the present invention.

<Example 1>

Into the temperature control double steam cooker, the eastern starch was added 6 to the amount of water, the temperature was maintained at 85 ± 1 ° C., stirred / dissolved and gelatinized. (4: 1) 0.5 was added, adjusted to a temperature of pH 3.8 and 70 ° C., and then injected into a polypropylene container to prepare a conventional fruit starch jelly (control group).

Fruit starch jelly was prepared by the above method by adding 0.5 g of eastern starch and 0.9 glucannanan to the amount of hydrolyzate under the same conditions as in the prior art, and then comparing and analyzing the quality change including the amount of dihydrate generation and hardness while storing at 10 ° C. It is shown in Table 1.

Table 1. Glucomannan Substitution Effects on the Quality of Fruit Starch Jelly

Quality analysis item Control group Example 1 0 days 1 day 4 days 7 days 0 days 1 day 4 days 7 days Elasticity ^* 0.977 0.937 0.988 0.988 1.016 2.338 2.355 2.281 Hardness (g) ^* 150.4 766.0 974.2 1295.0 158.4 132.7 165.3 206.2 The appearance of gel Good Good Bad Bad Good Good Good Good Amount of completion () 0 1.0 17.7 30.0 0 0 0.4 0.7

* Elasticity was analyzed with a texture analyzer.

<Example 2>

Spoonability and texture of fruit starch jelly prepared by adding kappa garginan 0.3, rocostvin gum 0.1, and calcium 0.02 to a solution of eastern starch 0.5 and glucomannan 0.9 of Example 1 (15 males and 15 females) Was evaluated and shown in Table 2.

Table 2. Sensory Evaluation of Fruit Starch Jelly with Carrageenan, Locostvin Gum, and Calcium Addition

Analysis item Example 1 Example 2 Spoon Castle 2.1 4.3 Texture 2.8 4.6

*: 1 point: Very bad 3 points: Normal 5 points: Very good

<Example 3>

After stirring / dissolving and gelatinizing the eastern starch 0.5, glucomannan 0.9, kappa carrageenan 0.3, locust bean gum 0.1, calcium 0.02 solution at 85 ± 1 ° C., the fruit extract extracted Schizandra 1, Bokbunja 10, An angle 20, peach 25, quince 3, citron 15, plum 5, white per sugar 20.0, sorbitol 10.0, natural color are acid-resistant cochineal, purple coloring, cochinil, yellow coloring, gardenia green, safflower yellow, gardenia green 0.01 For natural flavors, pomegranate and plum (1: 3), berry, acerola, peach, quince, citron, and plum flavors are respectively 0.1 and 0.5 citric acid and sodium citrate 4: 1 mixture is slowly added. After adjusting to the temperature range of pH 3.8 and 70 degreeC, stirring, starch fruit jelly manufactured by injecting into a food resin container was carried out a sensory test (15 males and females), and it is shown in Table 3.

Table 3. Sensory acceptability of fruit starch jelly according to the present invention

Fruit Extract / Natural Color / Natural Flavor color incense flavor Organization General Symbol Schisandra / Acid-resistant Chiconyl / Pomegranate / Plum 4.6 4.7 4.9 4.9 4.8 Bokbunja / Purple / Berry 4.1 4.7 4.8 4.7 4.6 Ando / Cochinil / Acerola 4.6 4.6 4.8 4.8 4.6 Chinese quince / yellow pigment / peach 4.0 4.7 4.5 4.7 4.4 Peach / Gardenia Green / Quince 3.8 4.2 4.9 4.8 4.7 Citron / safflower yellow / citron 4.0 4.5 4.9 4.9 4.8 Plum / Gardenia Green / Plum 4.4 4.6 4.9 4.9 4.8

*: 1 point: Very bad 3 points: Normal 5 points: Very good

<Example 4>

The fruit flavor (pomegranate flavor: plum flavor = 1: 3), fruit juice (Schisandra chinensis) and ethanol 1:49:50 (flavor: fruit juice: spirit) kept at 10 ° C. in the same manner as in Example 3 were mixed with the corresponding fruits. Molding and color after 10 days, 20 days, 40 days, and 80 days of non-heat-treated products added with starch jelly, heat sterilized products and non-sterilized products cooled after boiling for 30 minutes at 85 ° C, and stored at 30 ° C The change was measured and the results are shown in Table 4.

Table 4. Mold Development and Color Change of Unheated and Heat Treated Products

Analysis item Non-sterile products Unheated Sterilization Products Heat Treatment Sterilization Products storage duration storage duration storage duration 0 days 10 days 20 days 40 days 80 days 0 days 10 days 20 days 40 days 80 days 0 days 10 days 20 days 40 days 80 days mold -+ ++ +++ +++ ----- ----- Color Good Bad Bad Bad Bad Good good good good good Good good good good good

-: Does not occur at all, +: occurs slightly, ++: occurs, +++: occurs severely

The present invention has a low elasticity when eating starch-containing jelly, the loss of elasticity due to starch aging during refrigeration and distribution at room temperature, and the deterioration of quality such as water separation (syneresis) and improve the texture and at the same time the flavor of traditional fruit It is expected to contribute greatly to the spread of traditional foods by providing fruit starch jelly for desserts utilizing its characteristics.

Claims (7)

Adding garginnan, locust bean gum and calcium to the mixture of parts of the starch replaced with glucomannan, and adding fruit extracts, sugars, pigments, flavors, and a mixture of citric acid and sodium citrate to the mixture And adjusting the electric mixture in the range of pH 3.5 to 3.8 and the temperature of 70 ° C. to 75 ° C., and then filling the product, and adding the fresh flesh immediately or doubling the palatability of the fruit jelly, flavor and juice Method for preparing starch jelly fruit slices with aging inhibited, characterized in that the step of filling the fruit wine or alcohol mixed solution by non-heating treatment or hot water sterilization to improve storage properties The method for producing aging-suppressed starch jelly flakes according to claim 1, wherein glucomannan is replaced by 40 to 70 of mung bean or eastern starch in terms of the amount of hydrolysis. The method of claim 1, wherein the gelled mixture of the present invention to give a visual effect by adjusting the immediate or fresh flesh to a specific gravity of 1.05 or more (Center filling) in the center of the container to give a starch jelly suppressed aging Way The amount of mung bean or eastern starch 0.4-1.0, glucomannan 0.3-0.9, carrageenan 0.1-0.3, locust bean gum 0.1-0.3, calcium 0.01-0.05, fruit juice or fruit extract 0.5-1.5, sugar Is mixed with one or two or more of white sugar, fructose, sorbitol, oligosaccharide and polydextrose, 20 to 30, liquid 0.4 to 0.5, citric acid and sodium citrate mixed 4: 1, fruit pigment 0.01 to 0.03, fruit flavor 0.05 to 0.2 Method for producing starch jelly flakes with aging inhibited, characterized in that mixing The method of claim 1, wherein the fruit starch jelly mixture is filled in a container after adding the fragrance, fruit juice or fruit liquor and alcohol mixture maintained at 10 to 20 ° C. in order to non-heat-treat the mixture. How to prepare starch jelly The method according to claim 1, wherein the fruit starch jelly mixture is filled into a container and sterilized at 85 ° C. for 5-30 minutes, followed by cooling. Aging inhibited starch jelly prepared by the process of claim 1