KR20020072512A - Jellied food is made from gelatine and brown-seaweed or a sea tangle - Google Patents

Abstract

PURPOSE: A process of preparing gel food by heating a brown seaweed or a kelp with gelatin and sodium bicarbonate and adding the mixed sol of sodium alginate and gelatin to food is provided. Whereby, the gel food has suitable gel strength and soft feeling in mouth and is of excellent texture. CONSTITUTION: Gelatin and sodium bicarbonate are mixed with a brown algae(Undaria pinnatifida) or a kelp(Laminaria Digita) and thus the obtained sol of sodium alginate and gelatin is mixed with conventional food and gelled at room temperature, and 0.68 to 2.25% agar also may be added thereto to prevent solation of the gel by temperature increase during summer days.

Description

Jellied food is made from gelatine and brown-seaweed or a sea tangle}

The present invention relates to a method for preparing gel food using gelatin and seaweed or kelp. More specifically, viscous liquid of sodium salt obtained by decomposing calcium salt of alginic acid in sodium algae in brown seaweed such as seaweed or kelp. Heat sterilization by adding foods that are commonly consumed to the mixed sol produced by adding gelatin to gelate the gelatine gelled only by cooling at room temperature, and form a gel without adding a coagulant such as calcium salt. The present invention relates to a gelatin food having a superior characteristic only in gelatin gel and seaweed or kelp and a method of preparing the same.

Conventionally, gel foods and the like which have been cooled by adding seed sediment and fruit juice, fruit dice, sweeteners, flavorings, pigments and the like to gel-forming substances such as gelatin and agar have been produced. However, gelatin and agar have a long time to form gel due to low gelation temperature, but gel made from gelatin has a long time with agar because of proper gel strength and elasticity, soft touch and good taste in the mouth. It has been used before. Therefore, there is a method of obtaining gel food on the fly by using sodium alginate as a gelling agent for the purpose of gelling without cooling like gelatin or agar (Patent No. 81-506), but increasing the amount of sodium alginate added to increase the gel strength. The smell of sodium alginate and the fragility in the mouth is not easy to break the soft tissue and lack of flexibility. In addition, gel foods using a method of preparing gel foods (Patent No. 84-1101) added to processed carboxyl cellulose solution used as a gelling agent (Patent No. 84-1101) have a soft and pleasant taste in the mouth. Good but weak gel strength. In addition, Japanese Patent No. 1240154 manufactures a gelling agent to which potassium alginate is added to carrageenan, but gel elasticity is weak and brittle gel is formed, and heat resistance is also poor, resulting in a decrease in gel strength after heating. Recently, the gel-forming ability of kappa-carrageenan and iota-carrageenan extracted and purified from the cell membranes of red algae, such as agar, is used for preventing the juice of ham and sausage, the gelation of canned meat, and the water separation of fish paste. In the meantime, jelly foods are prepared by mixing fruit juice, dices, and the like. However, kappa-carrageenan gels strongly with potassium ions, but the brittleness of the gel creates a brittleness. Therefore, calcium ions were added instead of potassium ions to improve gastric defects.

Also, locust bean gum and aloe puree for improved gel strength, elasticity and flexibility. Gel foods containing glucomannan (konjac), dekistrin, and the like have been produced, and the following manufacturing methods are known. U.S. Patent No. 3,658,556 discloses gel foods by adding potassium and calcium ions to the gel formation of kappa- and iota-carrageenan and locust bean gum and adding flesh to produce gel food, but the gel strength is too high, resulting in poor texture. There is a flaw. Recently, a fruit jelly was prepared by adding glucomannan to carrageenan and locust bean gum for the purpose of improving elasticity. However, due to the use of glucomannan, the elasticity and gel strength are remarkably high, such as konjac, and there is no soft gel feeling at all. In addition, in the preparation method of gel food using a mixed sol of gelatin and agar or a mixed sol of gelatin and agar and sodium alginate, condensation phosphates such as sodium hexametaphosphate as a coagulation inhibitor, delta lactone guruconate as a coagulant, and calcium sulfate as a coagulant Although there is a method of gelation by adding the same poorly soluble calcium salt, the chemicals used here are widely used in the food manufacturing field such as tofu, but they are avoided because they are chemically prepared additives.

Gel foods using gelatin and seaweed or kelp of the present invention are characterized by the decomposition degree of seaweed or kelp and the mixed sol of brown seaweed and gelatin by the amount of sodium salt added to improve the soft touch and taste in the mouth. The test for evaluating the composition was repeated to obtain a gel food having proper gel strength, flexibility, and texture that only the gelatine gel had.

In the method of preparing a gel food product using a mixed sol of gelatin and seaweed or kelp of the present invention, no gel is used to produce a gel having proper strength, soft tissue, and elasticity. Even after a sterilization step by heating, even after prolonged freezing, the gel properties are excellent without any change.

The present invention is commonly used in a mixed sol of sodium alginate and gelatin produced by adding seaweed or kelp to water, treating it with a normal grinder, adding gelatin and sodium bicarbonate to it, and changing calcium salt of alginic acid in the brown algae to sodium salt. In the preparation of gel foods by adding the foods consumed by the gel, the heat sterilized sol is gelled at room temperature without the addition of any coagulant. The gel foods thus produced have the excellent gel strength, flexibility, and excellent taste of gelatin gel. It is an object of the present invention to provide a gel food using gelatin and seaweed or kelp having a) and a method for producing the same.

In order to achieve the above object, the present invention treats the calcium salt of alginic acid, which forms the cell membrane of seaweed or kelp, with a sodium salt, and then treats with a grinder, and then adds sodium bicarbonate to heat the resulting viscous liquid (粘). Gelatin was added to viii) to obtain a mixed sol of sodium alginate and gelatin. This mixed sol is formed before and after 20 ℃ in the solvent medium without the addition of coagulant such as calcium salt, and when the temperature is high, such as summer season, the formed gel turns into a sol. To increase.

As described above, the present invention is characterized in that the mixed sol of sodium alginate and gelatin formed by the decomposition of seaweed or kelp forms a gel.

In the present invention, water is added to seaweed or kelp and treated with a normal grinder, followed by heating with gelatin and sodium bicarbonate to change the calcium salt of alginic acid in the brown algae into sodium salt to form a mixed sol of sodium alginate and gelatin. Process and food mixing process that adds commonly consumed plants and seasonings such as processed seeds, meat, fish, fruits, vegetables, etc., and packing process that injects the mixture of gastric state into the packaging indicated by calories. And it consists of a heat sterilization process and the like to increase the storage safety of food.

Referring to the manufacturing process of the gel food using gelatin and seaweed or kelp of the present invention in detail.

Gelling agent preparation process

Gel agent is a mixed sol of sodium alginate and gelatin dissolved in seaweed or kelp and treated with a normal grinder and then added to gelatin and sodium bicarbonate and heated to 75 to 85 ° C. The ratio is different depending on the type of food. The composition is as follows. The lower percentages below are% by weight relative to the total weight of the gelling agent.

The gelling agent has a composition of gelatin 2.93% to 7.26%, agar 0.68% to 2.25% seaweed or kelp 20.5 to 37.1, sodium bicarbonate 0.59 to 1.45%, water 39.60% to 64.50%.

Food mixing process

The uniformly dispersed sol is placed in a closed container with a variable speed stirrer, and then processed food is mixed. In the past, limited gel foods were prepared based on fruit juices, sesame seeds, dices, and other sediments. However, in the method of preparing gel foods using gelatin, seaweed or kelp, all foods consumed in daily life, i.e., processed Seeds, meat, fish, vegetables, fruit juice or fruit dice are mixed with the gelling agent.

Filling process and calorie display

After adding the processed food and gel product as described above, the sol liquid is filled into a packaging container in which the calorie value is indicated and sealed, and then heat sterilized in a boiling water before and after 80 ° C. for 25 to 30 minutes, and then cold water of 10 to 15 ° C. Cool by dipping in. As described above, the present invention can arbitrarily control the gelation time and the gel strength, and a stable gel is produced without any change in properties even after prolonged freezing. However, gelatin is known to decrease the gel formation ability of the gelatin and the intrinsic viscosity of the gelatin in the presence of prolonged heating, boiling or excessive acid, alkali and electrolyte, but in the present invention, gelatin gel is added because only a small amount of sodium bicarbonate is added. There is no effect on the characteristics of the product and the product manufactured according to the present invention without any change by simply going through the sterilization process as described above will be able to preserve for a long time. In addition, the packaging container of gel foods using gelatin and seaweed or kelp is marked with calories in the container for the purpose of suppressing obesity due to excessive caloric intake.

An embodiment of the present invention will be described in detail as follows.

Example 1

Put the seaweed 140gr and 200gr water into the crusher, pulverize, mix the sodium bicarbonate 6.0gr, heat it around 80 ℃, add 35gr gelatin, mix the crab meat 105gr, the seasoning 14gr, and stir with vacuum pump. After removing the bubbles, the heat is injected into a storage container marked with heat, sealed, and heat sterilized at 75 to 85 °, followed by cooling by dipping into cold water at 10 to 15 ° C. The calorie content of the gel food thus produced was about 115 kcal, and gel foods using gelatin and seaweed were prepared, which had a soft touch, proper wettability, and gel strength.

Example 2

Add 105 gr of seaweed and 200 gr of water to a crusher, pulverize, mix 5.0 gr of sodium bicarbonate, heat it to around 80 ° C, add 30 gr of gelatin, mix 140 gr of clam meat, 20 gr of seasoning, and mix with a vacuum pump. After removing, the heat is injected into the indicated storage container and sealed, and then heat sterilized at 75 to 85 °, and then cooled by dipping into cold water at 10 to 15 ° C. The amount of gel food produced in this way is about 130kcal and contains a large amount of gelatin, so it has the proper gel strength, so it feels soft in the mouth, goes well with shellfish, and gelatin and kelp has excellent taste. Gel foods were prepared.

Example 3

105 gr of water kelp and 200 gr of water are put in a crusher, and then pulverized, 5.0 g of sodium bicarbonate is mixed, heated to around 80 ° C., 30 g of gelatin is added, and 140 gr of oyster 140 gr of seasoning and 20 gr of seasoning are mixed with a heated and dissolved sol. After removing, the heat is injected into the indicated storage container and sealed, and then heat sterilized at 75 to 85 °, and then cooled by dipping into cold water at 10 to 15 ° C. The amount of gel food produced in this way is about 130kcal and contains a large amount of gelatin, so it has the proper gel strength and flexibility that only gelatin has, so it feels soft in the mouth and gel food using gelatin and kelp that goes well with oysters. Was prepared.

Example 4

140 gr of water kelp and 200 gr of water are crushed into a crusher, and then mixed with 7.0 gr of sodium bicarbonate and heated to around 80 ° C. Then, 30 gr of gelatin is added and mixed with 100 gr of ground beef, 15 gr of peas, and 8 gr of seasoning, mixed with a vacuum pump. After removing the air bubbles generated during stirring, it is injected into a storage container marked with heat quantity, sealed, and heat sterilized at 75 to 85 °, and then cooled by dipping into cold water at 10 to 15 ° C. The calorie content of the gel food produced in this way was about 215 kcal, and gel foods using gelatin and agar, which had excellent properties such as soft touch and proper gel strength and elasticity, were prepared only in gelatin.

Example 5

Fill 105 g of kelp water and 200 gr of water into a crusher, pulverize, mix 5.5 gr of sodium bicarbonate, heat it to around 80 ° C, add 30 gr of gelatin and 4.5 gr of agar, and mix 140 g of gruel and 15 gr of seasoning with a sol. After removing the bubbles generated during the stirring, and then injected into a storage container marked calories and sealed, heat sterilization to 75 to 85 ° and then cooled by dipping in cold water of 10 to 15 ℃. The calorie content of the gel food is about 130kcal.The gel food produced in this way has a high gelatin content, so it has all the characteristics that only gelatin has, so it feels soft in the mouth, goes well with crab meat, and has excellent taste. Eggplants prepared a new type of gel food using gelatin, agar and kelp.

As described above, in the present invention, by adding sodium bicarbonate to brown algae such as brown seaweed or kelp, a plant commonly consumed in a mixed sol of a viscous liquid and gelatin obtained by decomposing calcium salt of alginic acid in brown algae with sodium salt Gel foods using gelatine and seaweed or kelp obtained by gelling at room temperature do not add coagulants such as calcium salts, so they can be found in conventional gel foods such as the gel strength that is unique to gelatin gel, the soft texture and excellent texture in the mouth. It is a new type of gel food with no properties.

In addition, the gel food using gelatin, seaweed and kelp of the present invention makes it easy to ingest various seaweed and kelp rich in minerals such as gelatin containing collagen and essential amino acids, vitamins, calcium and iron, which are effective for skin beauty. Beyond the conventional simple foods, the efficacy and practicality of gel foods using gelatin, seaweed or kelp to satisfy the desire for beauty and health is very high.

In addition, the purpose of reducing the intake is to mark the calories in the packaging, and even if the nutritional intake less than the daily intake of the agar or alginic acid gel to feel the feeling of satiety can achieve the purpose of the diet without the pain of fasting.

Claims (3)

In preparing gel foods using seaweed or kelp, the mixture of sodium alginate and gelatin prepared by heating and dissolving gelatin and sodium bicarbonate in seaweed or kelp is mixed and gelated at room temperature. Method for producing gel food using gelatin and seaweed or kelp. The method of preparing a gel food product using gelatin and seaweed or kelp according to claim 1, wherein 0.68 to 2.25% of agar is added for the purpose of preventing gel degradation due to temperature increase in summer. The method for producing a gel sample using gelatin and seaweed or kelp, characterized in that the calories are labeled in the packaging container for the purpose of suppressing excessive intake.