KR20080113605A - Jelli of lotus root added with gellan gum and method thereof - Google Patents

Abstract

High functional lotus root jelly added with gellan gum is provided to ensure good transparency and mouth feel and to prevent the change of shape even by heating the lotus root in the heat over 200‹C. A manufacturing method for lotus root jelly added with gellan gum comprises a step for gelling the lotus root by putting the lotus root powder and gellan gum powder in the immersion solution and heating it; and a step for concentrating the immersion solution of lotus root at high temperature while adding flavor and organic acid, cooling the mixture in a pan and cutting it in a constant size. The immersion solution is dissolved with 30wt%~40wt% of sugar, oligosaccharide, glucose or millet jelly in purified water.

Description

Jelly of Lotus Root Added with Gellan Gum and Method Thereof}

1 is a manufacturing process chart of the present invention.

The present invention is a gellan gum comprising a step of putting lotus root powder and gellan gum powder in the sugar immersion solution while stirring the lotus root while heating, and adding the fragrance and organic acids while stirring and condensing the sugar solution of lotus root at high temperature It relates to a method for producing lotus root jelly contained.

Today's modern man is rapidly changing as the standard of living and the dietary lifestyle is westernized, so dietary geriatric diseases related to eating are the biggest health problems today. In particular, the incidence of hyperlipidemia due to increased animal fat intake is increasing, and arteriosclerosis and ischemic heart disease are rapidly increasing.

It is an object of the present invention to produce health-oriented foods using raw ingredients added with functionalities by using gellan gum as a filler when preparing lotus root jelly. The advantage is to provide quality lotus root jelly.

Gellan gum (gellan gum) is obtained by purifying the polymer polysaccharide gums obtained by pure culture and fermentation of microorganisms ( Pseuudomonas dlodea ) in carbohydrates with isopropyl alcohol, drying and grinding. Rhamnose, glucuronic acid and glucose are heteropolysaccharides consisting of 1: 1: 2. Glucuronic acid is neutralized by mixing potassium, sodium, calcium and magnesium salts. Glycerin is an O-glycosidically linked ester and may contain acyl (glyceryl and acetyl) groups. Glycerin is dissolved in hot or cold water, deionized to off-white powder. Gellan gum forms gel in a small amount, and does not mask flaver, but is produced by microbial fermentation, so that a constant quality is maintained, and various tissues such as brittle and elastic, heat and pH (1-13), Excellent stability of enzymes, etc., good transparency and good applicability. When gellan gum is dispersed and hydrated in water and shearing is applied during gel formation, a weak gel is formed in which the bond inside the gel is weakened. This weak gel has a very low viscosity with little force and has a liquid-like flowability. The fluid gel has a strong dispersion capacity with almost no increase in viscosity, and thus is applicable to various foods. It is becoming. In addition, when the gel is formed, there is a characteristic of snap setting at a setting temperature (setting temp.), But by adding a 1,2-valent cation, it is possible to alleviate the instantaneous gelation or local gelation (local gelation). Gellan gum is widely used as a stabilizer for fragrances due to its low gelling rate, good gelling power, good transparency, good stability, and excellent gelling agent, heat resistance and acid resistance.

Lotus root (lotus root,, 根, scientific name: Nelumbo nucifera Gaertn) is a perennial herb that belongs to the lily family and is native to China. It is produced in Hunan, Hubei, Fujian, Jiangsu, Zhejiang and Jiangxi of China. There are many varieties, but Korea is mainly classified into the types of Chosun kite, Chinese white flower kite, and Cheonwangyeon. Chosunyeon is a traditional species with large roots and good taste, but its value is slightly lower because its outer skin is green. Baekhwayeon is a late-growing variety that has a strong root hypertrophy, high yield, and thick flesh. Cheonwangyeon is harvested early, fresh flesh and thick flesh, but small roots. The main ingredient of lotus root is carbohydrate, which is rich in dietary fiber, and this vegetable fiber stimulates the barrier moderately to activate the intestinal activity, and mucin contained in lotus root lowers cholesterol levels and constipation relief. In addition, tannin contained in lotus root has strong astringent effect, which is excellent in hemostatic and antioxidative effect, and produces acetylcholine, a neurotransmitter, which has a great effect on suppressing memory loss and preventing dementia. In addition, it contains sugars such as raffinose and stakiose, enzymes, vitamins and potassium. Amino acids include aspartic acid, arginine, tyrosine, and lecithin and pectin. It is also characterized by low levels of vitamin B12 in common plants. The lotus root turns brown because of ingredients such as chromogenic acid and polyphenols, but when you add vinegar to prevent discoloration, the bad taste and color become clear.

Table 1. Components of Lotus Root

ingredient moisture(%) Protein (g) Carbohydrate (g) Fiber (g) Lipid (g) Ash (g) content 80.2 2.1 15.6 0.8 0.1 1.2 Ingredient (mg / 100g) calcium sign iron content salt potassium magnesium content 203.62 276.58 6.45 138.90 1735.92 39.08

The effects of lotus root are known to help stamina tonic, fatigue recovery and mental stability. The disease is effective in lung disease, anemia, bleeding, each, hemorrhagic gastric ulcer or gastritis, and neutralizes detoxification, hemorrhoids, hyperemia, diarrhea, nocturnal enuresis, hypotension and various toxic substances that remove nicotine. Lotus root folk remedies in addition to gangjeong, tonic, lotus root, leaves, petals, berries, shoots, etc. Separately used to bleed the lotus root in any bleeding effect of hemostasis.

When the knife is bleeding or nosebleed, the lotus root juice soaked in cotton wool to stop the hemostasis, and if you eat porridge with lotus root, it is effective for hemorrhagic gastric ulcer or gastritis. Mushroom poison, hemostasis, hemorrhoidal hemorrhage, diarrhea, low back pain, nocturnal enuresis, drink with a lotus leaf. It is said that the lotus leaf porridge has a great effect on helping the energies, and the emperor who enjoyed the Chinese style of the past has used this and the energetic force was active. Medicinal parts of lotus are lotus root, leaf, drawing board, flower, fruit and young shoot. Live lotus root juice is said to be effective in the bleeding or bleeding of tuberculosis. Lotus root juice has been used for a long time to help stamina, lung disease, anemia, bleeding, and bleeding, and is also very effective for those who feel fatigue quickly, those who worry about lack of stamina, neuralgia, and rheumatism. If you scoop porridge with lotus root, you can't circulate blood, which disperses the clumped blood to help blood circulation, improve digestion and refresh your mood. The roots and flowers of lotus root tea are good for a long time, as the skin texture of the skin becomes smoother. When the lotus tea is about half bloomed, it is collected and used in the shade, which has been handed down to beauty teas to cleanse the body and mind since ancient times. Conventional techniques related to processed foods using lotus root include lotus root noodles, lotus root miso, lotus root bread and the like, but the technical configuration is different from the present invention.

It is to provide lotus root jelly containing gellan gum with excellent product characteristics by using gellan gum having excellent heat resistance, gelling and dispersing ability, and high functionality as a ingredient in lotus root jelly used as a raw material of health food.

The present invention comprises the steps of acupuncture and gelling lotus root while putting lotus root powder and gellan gum powder in sugar solution;

It represents a method for producing lotus root jelly with gellan gum, comprising the step of stirring and concentrating lotus root solution of lotus root at high temperature, adding fragrance and organic acid to a molding pan, cooling the mold, and shaping and cutting it to a certain size. .

In the sugar solution, sugar, oligosaccharide, glucose, fructose or syrup may be used by dissolving 30 wt% to 40 wt% of at least one sugar selected from purified water.

Lotus root powder 7.5-8.5wt% and gellan gum powder 1.0-1.7wt% with respect to the purified water can be added to the sugar solution and gelated while heating to 100-120 ℃ to make the lotus root jelly.

Lotus root powder 7.5-8.5 parts by weight and gellan gum powder parts by weight in the sugar solution to the 100g by weight of the sugar solution in the sugar solution can be gelled while heating to 100 ~ 120 ℃ to make the lotus root jelly.

When gelling the lotus root in the above may be added monovalent or divalent metal ions.

In the above aroma may be added 0.4 to 0.6wt% of any one selected from vanilla, banana, strawberry, apple or grape.

The organic acid may be added to 0.4 to 0.6wt% of any one or more organic acids selected from malic acid, acetic acid, butyric acid, palmitic acid, oxalic acid, or tartaric acid.

The sugar solution containing the fragrance and the organic acid added in the above can be stirred at 900 to 1,100 rpm, concentrated at 90 ° C. for 10 to 20 minutes, and then molded.

The sugar solution containing the fragrance and the organic acid added thereto is stirred at 900 to 1,000 rpm, and stirred for 15 minutes at 90 ° C. or more to be concentrated and cooled, and then molded.

The present invention may further use a functional material in the preparation of lotus root jelly in order to improve the functionality of lotus root jelly when manufacturing lotus root jelly.

In the functional material may be used 0.1 to 3 parts by weight in 100 parts by weight of purified water in sugar solution.

As an example of the functional material in the above, dietary fiber, mugwort, mushroom, ginseng, red ginseng, wolfberry, spiny ginseng, donkey, astragalus, ganoderma lucidum, celery, mirine, pomegranate, persimmon, apricot, cherry, orange, plum, grapefruit, pineapple, kiwi, Grapes, chestnuts, banks, walnuts, pine nuts, peanuts, girly, potatoes, sweet potatoes, ferns, peppers, wasabi, carrots, garlic, leek, sancho, freshly, lettuce, ginger, cabbage, tomatoes, parsley, bell pepper, zucchini, 칡, Any one or more selected from the green beans may be used.

As an example of the dietary fiber in the above, any one or more selected from cellulose, hemicellulose, pectin (pectic substances), chitosan, chicory dietary fiber may be used.

The present invention includes lotus root jelly prepared by the above-mentioned method.

Referring to the present invention in more detail as follows.

In the present invention, the lotus root powder and gellan gum are added to the sugar immersion solution consisting of purified water, sugar and starch syrup, and the lotus root is agitated while heating. And adding the organic acid to the forming pan to cool the mold, and then cutting the mold to a predetermined size.

* The root stage of lotus root

Add sugar or syrup to purified water to make sugar solution of 30 ~ 40wt%. Based on purified water, add 7.5-8.5 wt% of good lotus root powder and 1.0-1.7 wt% of gellan gum powder (Suncheon Carrageenan Co., Ltd.) to 100-120. The lotus root powder is molten while heating to ℃. Gellan gum has a high gelling ability and did not separately add metal ions, but monovalent and divalent metal ions (K ⁺ , Na ⁺ , Ca ⁺⁺ , Mg ⁺⁺ ) inorganic salts can be added as necessary.

* Forming and cutting steps

Stirring solution containing lotus root powder and gellan gum powder was stirred at 900-1,100rpm, concentrated at 90 ℃ or more for 10-20 minutes, added 0.4-0.6wt% of fragrance and organic acid, and then cooled in a forming pan. , Forming and cutting. The flavor may be used in addition to the vanilla flavor fruit such as bananas, strawberries, apples, and the like. In addition, citric acid, malic acid, acetic acid, butyric acid, palmitic acid, oxalic acid, tartaric acid and the like may be used as the organic acid.

Hereinafter, the present invention will be described by the following examples and test examples. However, these are not limited to the scope of the present invention by these as an embodiment of the present invention.

<Example 1>

Add 600g of sugar and 100g (17wt%) of starch syrup to 600g of purified water, add 50g (8.3wt%) of lotus root powder to the sugar immersion solution, and boil for 5 minutes at 110 ℃. 10 g (1.7 wt%) of gellan gum was added to the sugar immersion solution, and the mixture was stirred vigorously, stirred for 15 minutes at 90 ° C. or higher, and then concentrated. After cut to a certain size.

<Example 2>

In the same manner as in Example 1 except that 200g of sugar and syrup were added to 600 g of purified water, respectively, except that sugar solution was prepared.

<Example 3>

The same procedure as in Example 1 was repeated except that 1.5 wt% of gellan gum was used.

<Example 4>

The same procedure as in Example 2 was repeated except that 1.0 wt% of gellan gum was used.

<Application example 1>

(1) Dissolution method of gellan gum

The gellan gum powder is added and dispersed slowly while strongly stirring the water, and when the temperature reaches 110 ° C., the mixture is heated and stirred for 15 minutes or more. However, since water with high ion concentration is difficult to dissolve gellan gum, it is dissolved by adding 10-50% sodium citrate of gellan gum.

(2) gelling method of gellan gum

The most influential gels of gellan gum are metal ions and sugars. Gellan gum gels with monovalent, divalent or polyvalent metal ions (eg Ca, Na, etc.) and forms very strong gels with gellan gum powder concentrations of 0.8% or more. Monovalent, divalent or polyvalent metal ions contained in the system gelate gellan gum. If the monovalent, divalent or polyvalent metal ions necessary for gel formation are not present, the metal salts (eg calcium lactate, calcium chloride) are dissolved and added to gel. Below, the effect of calcium ion on gel strength at 1.2% and 1.5% gellan gum was shown.

Table 2. Gel Strength (breaking strength dyne / cm ³ ) × 10 ⁶

Gellan gum concentration Ca 0.03% Ca 0.09% Ca 0.15% The calcium concentration is calcium lactate (W / V). 1.2% 1.7 4.2 5.4 1.5% 2.8 4.9 7.7

* Comparison: Agar 3% Breaking Strength 4.0 × 10 ⁶ dyne / cm ³

(3) Gel properties of gellan gum

Gellan gum forms a gel that is highly transparent compared to agar and the like. Gellan gum is usually gelled at 30-40 ° C. and has a melting point of 100 ° C. or higher. Both the gel point and the melting point are affected by ions, and as the amount of ions increases, both the gel point and the melting point become higher. Gellan gum is very heat and acid resistant. Particularly in the acidic region, stability is new to the gelling agent so far, and it is widely used because it does not lose gelling power during heating, sterilization or high temperature operation. Gellan gum forms relatively stable and relatively diluents. Below, the gel (about 100 g) prepared at 1.2% of gellan gum and 1.5% of concentration was shown to be left when left at 50 ° C for 7 days.

Table 3. Yield (ml)

Gellan gum concentration Ca 0.03% Ca 0.09% Ca 0.15% The calcium concentration is calcium lactate (W / V). 1.2% 3.0 1.2 0.0 1.5% 2.4 0.6 0.0

* Comparison: Agar 3%, Yield 3.3ml

<Application Example 2>; Indoor air freshener

0.8% of gellan gum and 0.025% of methylparaben are mixed and dispersed in purified water: 89.925%, and heating is started. When the temperature reaches 90 ° C, heating stirring is continued for 5 minutes at 90 ° C. 0.25% of a 10% calcium chloride solution is then added. After cooling to 60-70 ℃ and dispersing in 4.0% isopropyl alcohol with a solvent, adding 8.0% of fragrance and cooling below 40 ℃, gelation occurs and a hard gel having the property of emitting direction is obtained.

<Application Example 3>; Outdoor air freshener

Example 1 except that gellan gum 1.0%, methyl paraben 0.025%, dispersant 2.5%, ethylene glycol 5.0%, calcium chloride (10% solution) 0.25%, fragrance 2.5%, purified water 88.725% same.

<Application Example 4>; Etc

Rice cake is mixed with lotus root jelly to make rice cake, or when mixed with cake batter, it does not melt shape and can make very delicious rice cake, cake and bread. It can be used as a filling or topping for bread or rice cake prepared by adding natural pigments such as spinach powder, bokbunja powder, and gardenia to the lotus root jelly.

<Test Example>

The sensory test was carried out on gellan gum-added lotus root jelly prepared in Examples 1 to 4 and lotus root jelly sold on the market. In the sensory test panel, well-trained personnel (6 males, 30s, 40s, and 50s) showed the results in Table 4 using the 5-point scale of appearance (color, firmness), chewiness, and overall taste.

Table 4. Sensory Test Results

division Commercial product Example 1 Example 2 Example 3 Example 4 Exterior 3.876 4.124 4.216 4.213 4.126 Chewability 3.768 4.256 4.312 4.342 4.346 Overall taste 3.678 4.213 4.321 4.247 4.214

As described above, it can be seen that the gellan gum lotus jelly of the present invention is superior in the functional aspect compared to the existing product.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

The lotus root jelly to which the gellan gum of the present invention is added is hardly changed in shape even when heated to 200 ° C or more irreversibly to heat, and can provide delicious lotus root jelly with high functionality due to its excellent transparency and texture. Lotus root jelly of the present invention will provide the food industry with excellent materials or finished products.

Claims (9)

Adding lotus root powder and gellan gum powder to the solution of acupuncture solution to acupuncture and gel the lotus root while heating; The method for producing lotus root jelly with gellan gum, comprising the steps of: stirring and concentrating lotus root solution of lotus root at high temperature, adding fragrance and organic acid to a forming pan, cooling the mold, and shaping and cutting it to a certain size. The method of claim 1, wherein the sugar solution is a sugar, oligosaccharide, glucose or starch syrup 30wt% to 40wt% is dissolved in purified water. 2. The gellan gum according to claim 1, wherein the lotus root powder is added to 7.5 to 8.5 wt% of the lotus root powder and 1.0 to 1.7 wt% of the gellan gum powder in the distilled solution, and gelled while heating to 100 to 120 DEG C. Method of making a lotus root jelly The method for preparing lotus root jelly with gellan gum according to claim 3, wherein monovalent or divalent metal ions are added during gelation. The method for producing lotus root jelly with gellan gum according to claim 1, wherein the flavor is added in an amount of 0.4 to 0.6 wt% selected from vanilla, banana, strawberry, apple, or grape. The method of claim 1, wherein the organic acid is 0.4 to 0.6 wt% of any one selected from malic acid, acetic acid, butyric acid, palmitic acid, oxalic acid, or tartaric acid. 2. The method for preparing lotus root jelly with gellan gum according to claim 1, wherein the sugar solution containing the fragrance and the organic acid is stirred at 900 to 1,100 rpm, concentrated for 10 to 20 minutes at 90 ° C or more. The method for preparing lotus root jelly with gellan gum according to claim 1, wherein the acupuncture solution is stirred at 900 to 1,000 rpm, stirred for 15 minutes at 90 ° C or more, concentrated and cooled, and then molded. Lotus root jelly prepared by the method of claim 1

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