KR20110074131A - A jelly containing wet-infused blueberry and method for preparing the same - Google Patents

Abstract

PURPOSE: A jelly containing sugar-soaked blueberry is provided to sugar soak blueberries having useful functions to a human body and manufacture jelly with improved preference and scent. CONSTITUTION: A sugar soaking solution is manufactured by mixing sugar 45.0-60.0 weight%, glycerol 15.0-35.0 weight%, water 10.0-40.0 weight% and sorbitol 0.5 or1.5 weight%. Blueberries are dipped in the sugar soaking solution for 24-40 hours, and dried at a pyrostat of 50°C for 12-18 hours. Sugar-soaked blueberries are manufactured. A gelling agent consisting of carrageenan and xanthangum is mixed with the sugar soaking solution left after dividing the sugar-soaked blueberries, and are heated and cooked in a double boiler. The dried sugar-soaked blueberries are added to the mixed solution, which is cooled. The weight of the sugar soaking solution is 200 g. The soaking time is 36 hours. The drying time is 12 hours. The gelling agent is composed of carrageenan of 0.6 ~ 1.4 parts by weight and xanthangum of 0.2 ~ 0.9 parts by weight. The time of cooking in a double boiler is 5-20 minute.

Description

A jelly containing wet-infused blueberry and method for preparing the same}

The present invention relates to a jelly and a method for preparing the same.

Blueberry ( Vaccinium spp. ) Is a plant belonging to the genus Ericacear and Vaccinium and is a perennial temperate fruit tree that grows well in acidic soils with a temperature of 15-21 ℃ and pH4.5-5.5. It is divided into highbush blueberry, lowbush blueberry and rabbiteye blueberry, and it is used as a fruit after picking the fruit of the ripe blueberry in summer. Blueberry is a fruit that attracts attention in Korea, and its physiological effects on the human body have already been verified and are well known. In particular, it has been widely used in Europe as one of the top 10 health foods selected by Time magazine in the United States. Blueberries have been reported to absorb free radicals, oxidative stress, antioxidant or diuretic effects of phenolic components in fruit, and various researches on antibacterial and anticancer activity have been conducted.

Blueberries with the above advantages are difficult to store because they are shipped at a time like other fruits, so some of the blueberries are mainly frozen and used as frozen fruits or in various forms such as blueberry juice, shochu, rice wine or jam. It is manufactured and used as a product for processing, and it is the situation that the use as a blueberry pastry is difficult.

In recent years, the well-being to maintain health through food or food after the standard of living is improved, and alternative medicine is widely known, and foods containing functional substances have been widely used as health supplements for maintaining health. In addition, with the recent changes in dietary patterns, various forms of confectionery and after-treatment have been consumed, and research and production of products containing functional substances have been increasing to promote health.

On the other hand, as Western dessert culture appears in the younger generation, the quality of food used for desserts and snacks is continuously made. In particular, jelly is a supplement that solidifies colloids such as pectin, gelatin, agar or alginic acid with ingredients such as fruits, and is mainly used as a dessert. Grapes, peaches, citron, ginger, melons, mushrooms, deer antler, Various jelly according to subsidiary materials such as cordyceps, garlic powder, bokbunja jelly, etc. are being studied. However, there is no case of developing a jelly product using the blueberry pastry.

Accordingly, the present inventors can increase the usability of the blueberry having difficulty in storage, and while studying to develop a functional food having excellent flavor and chewability with the blueberry raw fruit, the present inventors have improved shelf life, taste, chewability and palatability. The present invention has been completed by establishing optimum conditions for the preparation of high quality acupuncture blueberry jelly containing blueberry pastry by preparing berry jelly.

An object of the present invention is to provide a jelly containing acupuncture blueberry and a method for producing the same.

In order to achieve the above object, the present invention

1) preparing a sugar solution solution consisting of sugar, glycerol, water and sorbitol;

2) immersing the blueberry in the sugar solution for 24 to 40 hours, and then dried for 12 to 18 hours in a 50 ℃ thermostat to produce a blue sugar blueberry;

3) separating the sugar blueberry and mixing the gelling agent consisting of carrageenan and xanthan gum in the remaining sugar solution to heat the bath; And,

4) It provides a method for producing a sugar blueberry jelly comprising the step of cooling the dried acupuncture blueberry of step 2) to the prepared liquid mixture.

In addition, the present invention provides acupuncture blueberry jelly prepared according to the above production method.

Jelly containing the acupuncture blueberry of the present invention after preparing a jelly using a blueberry having a functional functionality useful to the human body, using the same, and the optimum component of the acupuncture solution, immersion time, drying time and gelling agent type and content By establishing the conditions, the taste and chewability is excellent and the palatability is improved compared to the existing blueberry jelly, it can be usefully used in the preparation of acupuncture blueberry jelly with excellent flavor.

Hereinafter, terms used in the present invention will be described.

The term "jelly" used in the present invention refers to a semi-solid food supplement solidified by putting a gelatinous powder such as pectin, gelatin, agar, alginic acid and the like into the fruit.

As used herein, the term "grill" refers to the process of adding sugar and the like to blueberries.

Hereinafter, the present invention will be described in detail.

The present invention provides a method for producing acupuncture blueberry jelly.

The method

1) preparing a sugar solution solution consisting of sugar, glycerol, water and sorbitol;

2) immersing the blueberry in the sugar solution for 24 to 40 hours, and then dried for 12 to 18 hours in a 50 ℃ thermostat to produce a blue sugar blueberry;

3) separating the acupuncture blueberry and mixing the gelling agent consisting of carrageenan and xanthan gum with the remaining acupuncture solution to heat the bath; And,

4) It is preferable to include the step of cooling the dried acupuncture blueberry of step 2) to the prepared liquid mixture, but is not limited thereto.

In the above method, blueberries can be used without limitation, such as those grown or marketed.

In the above method, the sugar solution of step 1) is preferably composed of 45.0 to 60.0 parts by weight of sugar, 15.0 to 35.0 parts by weight of glycerol, 10.0 to 40.0 parts by weight of water, and 0.5 to 1.5 parts by weight of sorbitol, and 55.0 parts by weight of More preferably, but not limited to, sugar, 30.0 parts by weight of glycerol, 14.0 parts by weight of water, and 1.0 part by weight of sorbitol.

In the above method, the immersion time of step 2) is preferably 24 to 40 hours, more preferably 36 hours, but is not limited thereto.

In the above method, the drying time of the stepping blueberry of step 2) is preferably 12 to 18 hours, more preferably 12 hours, but is not limited thereto.

In the method, the gelling agent of step 3) is preferably composed of 0.6 to 1.4 parts by weight of carrageenan and 0.2 to 0.9 parts by weight of xanthan gum of the content of the sugar solution, 1.0 parts by weight of carrageenan of the content of the sugar solution, and More preferably, but not limited to 0.5 parts by weight of xanthan gum.

The heating time of step 3) is preferably 5 to 20 minutes, but is not limited thereto.

In the above method, the weight of the sugar solution of step 1) is preferably 200 g, the weight of the blueberry of step 2) is preferably 200 g, the weight of the sugar blueberry of step 4) is 70 g But is not limited thereto.

The present inventors first prepared sugar blueberry excellent in taste and chewability to prepare sugar blueberry jelly. If blueberries are dried in the usual way for long-term storage, they lose their texture and lose value. To supplement this, acupuncture blueberries were prepared by adding blueberry berries to a saturated sugar solution or a similar sugar solution and removing the dried fruits after a suitable time. That is, 200 g of blueberry berries in total 200 g including sugar (45.0 to 65.0 parts by weight), glycerol (15.0 to 30.0 parts by weight), water (14.0 to 40.0 parts by weight), and sorbitol (0.0 to 1.0 parts by weight) After 12 to 48 hours of immersion in a solution of the solution, it was taken out to remove the surface solution and dried for 12 to 18 hours in a 50 ℃ thermostat to prepare a blue sugar blueberry. Preparation of the acupuncture blueberry jelly was added to the solution of the sugar solution of the carrageenan (0.8 ~ 1.5 parts by weight) and xanthan gum (0.0 ~ 1.5 parts by weight) by adding a gelling agent. 70 g of the acupuncture blueberries were added to the jelly solution after the boiling water, and then, they were put in a container and cooled at 4 ° C. to prepare acupuncture blueberries jelly (see FIG. 1).

The present inventors prepared by varying the ratio of the sugar solution component, the immersion time of the blueberry, the drying time and the ratio of the gelling agent components as in the above method in order to establish the optimum conditions of preparation of acupuncture blueberry jelly, The taste, chewability and overall acceptability of blueberry or acupuncture blueberry jelly were measured by sensory evaluation to determine the optimum manufacturing conditions.

As a result, acupuncture solution containing glycerol or sorbitol mixed with sugar and water had higher taste, chewiness and overall acceptability of acupuncture blueberries than sugar and water only solution. Especially, sugar, glycerol, Blueberries immersed in a solution of water and sorbitol content of 55.0% ,: 30.0%: 14.0%: 1.0% were found to have the highest palatability because of the proper sweetness and excellent chewiness (see Table 3). Also, as a result of sensory evaluation of acupuncture blueberries prepared by varying the time (12, 24, 36 or 48 hours) or drying time (6, 12, 18 or 24 hours) to immerse the blueberries in the solution, blueberries Soaking time of 24 to 40 hours is preferred, 36 hours immersion showed the best preference (see Table 4), the drying time is preferably 12 to 18 hours, the best drying time for 12 hours The degree of preference was shown (see Table 5). According to the sensory evaluation of acupuncture blueberry jelly according to the ingredients and contents of the gelling agent required for the preparation of jelly, the gelling agent composed of carrageenan and xanthan gum was higher in preference than the gelling agent composed of either one, and only xantham gum was used as the gelling agent. In the case of gelling blueberry jelly using a gelling agent of 1.0 parts by weight and 0.5 parts by weight of carrageenan and xantham gum, respectively, showed the best texture and the highest organoleptic preference (see Table 6). ).

Therefore, acupuncture blueberry jelly prepared under the optimum conditions of acupuncture solution, dipping time, drying time and gelling agent enhances texture due to proper sweetness and excellent chewiness of acupuncture blueberries, thereby improving preparation of acupuncture blueberry jelly with improved sensory preference. It can be usefully used.

In addition, the present invention provides a jelly of acupuncture blueberries prepared according to the production method.

The acupuncture blueberry is preferably used but not limited to the flesh.

Acupuncture blueberry jelly of the present invention contains the acupuncture blueberry flesh with enhanced texture by acupuncture to the optimum conditions to improve taste, chewiness and palatability, and overcomes the problem of loss of product value due to deterioration of texture by long-term storage Since it can effectively use the pulp of the blueberry, it can be usefully used as an acupuncture blueberry jelly containing a blueberry fresh fruit with high sensory properties and functionality.

Hereinafter, the present invention will be described in detail by Examples and Experimental Examples.

However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following Examples and Experimental Examples.

First step: Pulling  Preparation of the solution

The sugar solution used in the blueberry sugar solution was prepared by mixing sugar, glycerol (glycerol), water and sorbitol according to the ratio of the following [Table 1] to a total weight of 200 g.

Sugar(%) Glycerol (%) water(%) Sorbitol (%) Comparative example 65 0 35 0 Condition 1 65 0 34 One Condition 2 55 15 30 0 Condition 3 55 30 14 One Condition 4 45 15 40 0 Condition 5 45 30 24 One

2nd step: Pulling Blueberry  Produce

In order to manufacture acupuncture blueberries, blueberry berries purchased from Chungeup-si Agricultural Technology Center were washed with running water to remove foreign substances. After immersing 200 g of the washed blueberry fruit for 36 hours in the 200 g of the sugar solution prepared in the first step, the blueberry fruit is taken out of the sugar solution and dried for 12 hours in a 50 ℃ thermostat to obtain a sugar blueberry It was.

3rd step: Pulling Blueberries  Preparation of Jelly

In the preparation of acupuncture blueberry jelly, boil water in a stainless steel bowl with a bottom, place a bowl for boiling water on it, separate the apricot blueberry fruit of the second step and add all the remaining acupuncture solution (about 250 g) While gelling agent (carrageenan: xanthan gum = 2 ~ 3.75 g (0.8 ~ 1.5% of sugar solution): 0.5 ~ 3.75 g (0.2 ~ 1.5% of sugar solution) was added according to the ratio of the following [Table 2] 5 It was heated for 20 minutes After adding 70 g of the acupuncture blueberry prepared in the second step to the heated blueberry acupuncture solution, it was cooled in a 4 ℃ refrigerator to prepare acupuncture blueberry jelly.

Carrageenan (%) Xanthan Gum (%) Example 1 1.0 0 Example 2 1.5 0 Example 3 0 1.0 Example 4 0 1.5 Example 5 0.8 0.2 Example 6 1.0 0.5

< Experimental Example  1> Pulling  According to the composition of the solution Pulling Blueberry  Sensory evaluation

In order to confirm the composition ratio of the optimum solution of the acupuncture blueberry, according to the preparation method of the second step, the blueberry berries were prepared for 36 hours using the acupuncture solutions of various composition ratios of Table 1 in the first step. After soaking, the dried blueberry was prepared by drying for 12 hours at 50 ° C in a thermostat. Then, sensory evaluation of the acupuncture blueberries prepared as described above was carried out using a 7-point scale (1: very bad, 7: very good).

As a result, as shown in the following [Table 3], in the comparative example (sugar: water = 65%: 35%), the sweetness was too strong, and showed low scores in all evaluation items of taste, chewiness and overall preference. . Condition 3 was the highest in sensory evaluation with appropriate sweetness and chewiness in taste, chewiness and overall acceptability of acupuncture blueberries. On the other hand, condition 4 showed a slight weak taste of acupuncture blueberries, resulting in low overall acceptability. Therefore, in the preparation of acupuncture blueberry, the ratio of the acupuncture solution component is most suitable sugar: glycerol (glycerol): water: sorbitol = 55%: 30%: 14%: 1%, using a solution of the above ratio Taste, chewiness and overall acceptability of the prepared acupuncture blueberry was confirmed to be significantly superior to other conditions.

Experiment flavor Chewiness Comprehensive likelihood Comparative example 4.5 4.0 4.3 Condition 1 4.6 4.3 4.5 Condition 2 5.0 4.5 4.8 Condition 3 5.5 5.6 5.4 Condition 4 5.2 5.1 5.2 Condition 5 5.0 4.9 4.9

< Experimental Example  2> Blueberry Immersion  Over time Pulling Blueberry  Sensory evaluation

In order to confirm the optimum immersion time of the acupuncture blueberry, according to the preparation method of the second step, after immersing the blueberry fruit in the sugar solution of condition 3 of Table 1 for 12, 24, 36 or 48 hours Acupuncture blueberries were prepared by drying in a 50 ° C. thermostat for 12 hours. Then, sensory evaluation of the acupuncture blueberries prepared as described above was carried out using a 7-point scale (1: very bad, 7: very good).

As a result, as shown in the following [Table 4], it was evaluated that the sweetness was weak and weak chewability when immersed for 12 hours, and when the immersion was 48 hours, the acupuncture proceeded excessively and the sweetness was strong and showed a slightly lower sensory score. . On the other hand, when soaked for 36 hours, taste, chewiness and overall acceptability were remarkably high due to proper sweetness and chewiness, and the sensory evaluation result was the highest. Thus, the immersion time of the blueberry blueberry is suitable for 24 to 40 hours, 36 hours was confirmed that the most optimal immersion time.

Immersion time flavor Strength Comprehensive Symbol Map 12 5.0 5.1 5.0 24 5.5 5.3 5.4 36 5.8 5.8 5.9 48 5.8 5.5 5.0

< Experimental Example  3> Blueberry  According to drying time Pulling Blueberry  Sensory evaluation

In order to confirm the optimum drying time of the acupuncture blueberry, according to the preparation method of the second step, the blueberry berries were immersed in the sugar solution of the condition 3 of Table 3 for 36 hours, 6, in a 50 ℃ thermostat Acupuncture blueberries were prepared by drying for 12, 18 or 24 hours. Then, sensory evaluation of the acupuncture blueberries prepared as described above was carried out using a 7-point scale (1: very bad, 7: very good).

As a result, as shown in the following [Table 5], when dried for 6 hours, the flesh was soft and evaluated to show weak chewiness, and when dried for 24 hours, the flesh was hard and exhibited low sensory scores. On the other hand, when soaked for 12 hours, color, chewiness, and overall palatability were remarkably high due to proper color and chewability, resulting in the highest sensory evaluation result. Thus, the drying time of the acupuncture blueberry was suitable for 12 to 18 hours, it was confirmed that 12 hours is the most optimal drying time.

Drying time color Strength Comprehensive Symbol Map 6 5.4 4.3 4.9 12 5.6 5.5 6.3 18 5.7 4.8 5.5 24 4.3 3.9 3.8

< Experimental Example  4> Gelling agent  According to the content Pulling Blueberries  Jelly sensory evaluation

In order to confirm the optimum gelling agent content of the acupuncture blueberry jelly, according to the preparation method, the blueberry fruit was immersed in the sugar solution solution of condition 3 of Table 3 for 36 hours and then in a 50 ℃ thermostat for 12 hours Dried, and prepared according to the gelling agent content of Table 2 to acupuncture blueberry jelly. Then, sensory evaluation of the acupuncture blueberry jelly prepared as described above was carried out using a 7-point scale (1: very bad, 7: very good). At this time, as a comparative example, CJ's petit gel was purchased from Nonghyup Hanaro Mart, Jeongeup Material, and used.

As a result, as shown in the following [Table 6], when the jelly was prepared by adding only carrageenan as in Examples 1 and 2, the texture was slightly increased and the organoleptic quality was low. As shown in Examples 3 and 4, xanthan gum In the case of adding only, the jelly was not properly formed, which resulted in no commerciality. In the case of Example 5, but the sensory quality was slightly lower than that of Example 6, but the sensory quality was slightly lower than that of Example 6, and in Example 6, the synergistic effect of carrageenan and xanthan gum was the most excellent in texture than other examples. The sensory preference was the highest. Thus, all of the examples except for Examples 3 and 4 was able to prepare the jelly by the gelation, but the optimum content of the gelling agent was found to be carrageenan: xanthan gum = 1.0%: 0.5%, as in Example 6. Could.

Sample flavor Chewiness Comprehensive likelihood Comparative Example (C Company) 4.3 3.5 4.2 Example 1 5.9 4.4 5.2 Example 2 5.0 4.0 4.9 Example 3 4.6 4.0 4.1 Example 4 4.5 3.9 4.0 Example 5 4.7 5.2 5.8 Example 6 6.5 5.6 6.5

As described above, the acupuncture blueberry jelly of the present invention can be useful in the production and development of foods containing blueberry pulp because it is excellent in chewability and has a high palatability with an appropriate sweetness and can be used as a snack for modern people. The manufacture of foods using blueberries can increase the use of blueberries and contribute to income growth for the relevant farms and industries.

1 is a diagram showing a manufacturing process of acupuncture blueberry jelly.

Claims (13)

1) preparing a sugar solution solution consisting of sugar, glycerol, water and sorbitol; 2) immersing the blueberry in the sugar solution for 24 to 40 hours, and then dried for 12 to 18 hours in a 50 ℃ thermostat to produce a blue sugar blueberry; 3) separating the sugar blueberry and mixing the gelling agent consisting of carrageenan and xanthan gum in the remaining sugar solution to heat the bath; And, 4) A method of producing a sugar blueberry jelly comprising the step of cooling the dried acupuncture blueberry of step 2) to the prepared liquid mixture. The method of claim 1, wherein the weight of the solution of the sugar solution of step 1) is 200g sugar blueberry jelly manufacturing method. The sugar solution blue of claim 1, wherein the sugar solution of step 1) is composed of 45.0 to 60.0 parts by weight of sugar, 15.0 to 35.0 parts by weight of glycerol, 10.0 to 40.0 parts by weight of water, and 0.5 to 1.5 parts by weight of sorbitol. Method of making berry jelly. 2. The method of claim 1, wherein the sugar solution of step 1) comprises 55.0 parts by weight of sugar, 30.0 parts by weight of glycerol, 14.0 parts by weight of water, and 1.0 parts by weight of sorbitol. 2. The method of claim 1, wherein the weight of the blueberries of step 2) is 200 g. 2. The method of claim 1, wherein the dipping time of step 2) is 36 hours. 2. The method of claim 1, wherein the drying time of step 2) is 12 hours. 2. The method of claim 1, wherein the gelling agent of step 3) comprises 0.6 to 1.4 parts by weight of carrageenan and 0.2 to 0.9 parts by weight of xanthan gum of the sugar solution. 2. The method of claim 1, wherein the gelling agent of step 3) comprises 1.0 part by weight of carrageenan and 0.5 part by weight of xanthan gum of the solution of acupuncture solution. The method of claim 1, wherein the heating time of step 3) is a sugar blueberry jelly manufacturing method, characterized in that 5 to 20 minutes. 2. The method of claim 1, wherein the weight of the sugar blueberry of step 4) is 70g, the sugar blueberry jelly manufacturing method. Acupuncture blueberry jelly prepared according to the method of claim 1. 13. The acupuncture blueberry jelly of claim 12, wherein the acupuncture blueberry is pulp.

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