KR20110121986A - Jelly type health food comprising fish oil and preparing method thereof - Google Patents
Jelly type health food comprising fish oil and preparing method thereof Download PDFInfo
- Publication number
- KR20110121986A KR20110121986A KR1020100041534A KR20100041534A KR20110121986A KR 20110121986 A KR20110121986 A KR 20110121986A KR 1020100041534 A KR1020100041534 A KR 1020100041534A KR 20100041534 A KR20100041534 A KR 20100041534A KR 20110121986 A KR20110121986 A KR 20110121986A
- Authority
- KR
- South Korea
- Prior art keywords
- fish oil
- jelly
- alginic acid
- weight
- acid
- Prior art date
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- 239000008274 jelly Substances 0.000 title claims abstract description 99
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- 238000000034 method Methods 0.000 title claims abstract description 26
- 235000013402 health food Nutrition 0.000 title 1
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 86
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- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 description 1
- 239000001394 sodium malate Substances 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 229960003339 sodium phosphate Drugs 0.000 description 1
- 235000011008 sodium phosphates Nutrition 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/228—Gelling agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5026—Alginate
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
본 발명은 어유 함유 젤리형 건강기능식품의 제조방법에 관한 것이다.
The present invention relates to a method for producing a fish oil-containing jelly-based health functional food.
어유에 포함되는 오메가-3 고도불포화지방산인 DHA, EPA는 망막 작용에 의한 시력 개선, 뇌세포의 활성화, 치매의 개선이나 예방, 고지혈증의 개선, 콜레스테롤 조정 작용, 혈전 방지나 혈압 저하 작용, 학습기능의 향상이나 항종양, 항알레르기를 비롯한 건강의 유지 및 개선을 위해 주목받고 있다. DHA and EPA, omega-3 polyunsaturated fatty acids included in fish oil, improve vision by retinal action, activate brain cells, improve or prevent dementia, improve hyperlipidemia, improve cholesterol, control blood clots, lower blood pressure, and learn. It is attracting attention for the maintenance and improvement of health including the improvement of antitumor and anti-allergy.
이를 위하여 다양한 식품에 DHA, EPA, DPA 등의 오메가-3 지방산을 함유한 어유의 첨가가 이루어지고 있으나, 어유는 생선 비린내가 심하여 식품에 첨가했을 때 이를 무취화하거나 마스킹하기 위한 시도들이 계속되어 왔으나 효과적인 방안은 도출된 바 없다.To this end, fish oils containing omega-3 fatty acids such as DHA, EPA, and DPA have been added to various foods. However, fish oils have been highly fishy and have been attempted to odorize or mask them when added to foods. No effective solution has been derived.
따라서 일반식품에서는 오메가-3 지방산을 함유하는 어유를 어유의 기능성이 발휘되기 어려울 정도로 소량만 첨가하고 있는 실정이고, 오메가-3 지방산을 주성분으로 하는 건강기능식품들은 산화안정성을 고려하여 캡슐 형태로 판매되는 것이 대부분이다.Therefore, in general foods, fish oil containing omega-3 fatty acid is added in a small amount so that the functionality of fish oil is difficult to be exhibited, and health functional foods based on omega-3 fatty acid are sold in capsule form in consideration of oxidative stability. Most of the time.
그러나 이러한 캡슐 형태의 건강기능식품은 물과 함께 섭취하여야 하는 불편함과 캡슐이 기도에 걸리는 어려움이 발생되고, 또한 성장기 어린이나 청소년들에게 약으로 인식되어 선호도가 낮고 섭취가 꺼려지는 문제가 있었다.However, these capsule-type health functional foods are inconvenient to take with water and difficulty in taking the capsules in the airway, and also recognized as a drug for growing children or adolescents had a problem of low preference and reluctance to ingest.
따라서 다양한 형태로 성형이 가능하고 부드럽게 씹어서 섭취할 수 있으면서 향미의 부가가 용이한 젤리 형태로 어유를 함유한 건강기능식품을 제조하면서도 어유의 산화와 비린내 발생을 억제할 수 있는 건강기능식품의 제조가 필요한 실정이다.
Therefore, it is possible to mold in various forms, and it can be chewed and consumed in the form of jelly, which makes it easy to add flavor, while preparing health functional foods containing fish oil, while producing healthy functional foods that can suppress the oxidation and fishy occurrence of fish oil. Is needed.
본 발명의 목적은 산화 불안정성으로 인하여 종래 캡슐형으로 제조되던 어유 함유 건강기능식품을 부드럽게 씹어서 섭취할 수 있고 다양한 형상으로 성형하여 기호성을 높이면서도 산화안정성을 높인 어유 함유 젤리형 건강기능식품의 제조방법을 제공하는데 있다.
It is an object of the present invention to prepare a fish oil-containing health functional food with high oxidative stability while improving the palatability by ingesting softly the fish oil-containing health functional food prepared in the conventional capsule type due to oxidative instability. To provide a method.
본 발명의 어유 함유 이중 젤리의 제조방법은 알긴산을 가열 용해한 후 10 ~ 40 ℃로 냉각하는 저온 알긴산 겔화용액 제조단계; 어유 및 비이온성 유화제를 상기 저온 알긴산 겔화용액에 혼합하는 어유 첨가단계; 상기 어유 함유 알긴산 겔화용액에 2가 양이온 금속염을 첨가하는 어유 함유 알긴산 젤리 제조단계; 카라기난, 한천 및 젤라틴으로 구성된 군에서 선택되는 어느 하나 이상의 겔화제를 물에 분산시켜 가열 용해하는 제2 겔화용액 제조단계; 및 상기 제2 겔화용액에 상기 어유 함유 알긴산 젤리를 혼합한 후 냉각시키면서 성형틀에 넣고 성형하는 어유 함유 이중 젤리 성형단계;를 포함하여 이루어진다.The method for producing a double-jelly containing fish oil of the present invention comprises the steps of preparing a low temperature alginic acid gelling solution for cooling to 10 ~ 40 ℃ after heating and dissolving alginic acid; Adding fish oil and a nonionic emulsifier to the low temperature alginic acid gelling solution; Fish oil-containing alginic acid jelly manufacturing step of adding a divalent cation metal salt to the fish oil-containing alginic acid gelling solution; Preparing a second gelling solution in which at least one gelling agent selected from the group consisting of carrageenan, agar, and gelatin is dispersed in water and dissolved by heating; And a fish oil-containing double jelly molding step of mixing the fish oil-containing alginic acid jelly in the second gelling solution and then placing the fish oil in a mold while cooling.
본 발명의 어유 함유 이중 젤리의 제조방법은 상기 어유 함유 알긴산 젤리 100 중량부에 대하여, 알긴산 0.5 ~ 3 중량부, 어유 2 ~ 30 중량부, 비이온성 유화제 0.1 ~ 2 중량부 및 2가 양이온 금속염 0.1 ~ 2 중량부 포함하는 것을 특징으로 한다.The method for preparing a fish oil-containing double jelly of the present invention is 0.5 to 3 parts by weight of alginic acid, 2 to 30 parts by weight of fish oil, 0.1 to 2 parts by weight of a nonionic emulsifier and 0.1 to a divalent cationic metal salt based on 100 parts by weight of the fish oil-containing alginate jelly. It characterized by including 2 parts by weight.
본 발명의 어유 함유 이중 젤리의 제조방법은 상기 제2 겔화용액과 어유 함유 알긴산 젤리의 중량비는 20 : 80 내지 60 : 40 인 것을 특징으로 한다.The method for producing a fish oil-containing double jelly of the present invention is characterized in that the weight ratio of the second gelling solution and the fish oil-containing alginate jelly is 20:80 to 60:40.
본 발명의 어유 함유 이중 젤리의 제조방법은 상기 카라기난, 한천 및 젤라틴으로 구성된 군에서 선택되는 어느 하나 이상의 겔화제를 물에 분산시켜 가열 용해하여 제조한 겔화용액에 어유 함유 알긴산 젤리를 혼합하기 전 어유 함유 알긴산 젤리를 0.1 ~ 10 mm 크기로 분쇄하는 단계를 더 포함하는 것을 특징으로 한다.The method for preparing a fish oil-containing double jelly of the present invention is a fish oil before mixing the fish oil-containing alginate jelly in a gelling solution prepared by dissolving any one or more gelling agent selected from the group consisting of carrageenan, agar and gelatin in water and dissolving it in water. It characterized in that it further comprises the step of grinding the containing alginic acid jelly to a size of 0.1 ~ 10 mm.
본 발명의 어유 함유 이중 젤리의 제조방법은 상기 알긴산 겔화용액 제조단계, 어유 첨가단계, 어유 함유 알긴산 젤리 제조단계, 제2 겔화용액 제조단계 및 제2 겔화용액에 상기 어유 함유 알긴산 젤리를 혼합하는 과정 중 어느 하나 이상의 단계 또는 과정에 감미제, 산미제, 향료 및 항산화제 중의 어느 하나 이상을 더 첨가하는 것을 특징으로 한다.The method for preparing a fish oil-containing double jelly of the present invention is a process for mixing the alginate gelling solution, fish oil addition step, fish oil-containing alginate jelly manufacturing step, the second gelling solution manufacturing step and the second gelling solution to the fish oil-containing alginate jelly It is characterized by further adding any one or more of sweeteners, acidifiers, flavoring and antioxidants to any one or more of the steps or processes.
본 발명의 어유 함유 이중 젤리의 제조방법에서 상기 산미제는 구연산, 사과산, 호박산, 주석산, 젖산 및 푸마르산 중의 어느 하나 이상인 것을 특징으로 한다.In the method for preparing a fish oil-containing double jelly of the present invention, the acidulant is characterized in that any one or more of citric acid, malic acid, succinic acid, tartaric acid, lactic acid and fumaric acid.
본 발명의 어유 함유 이중 젤리의 제조방법은 상기 향료는 딸기, 포도, 사과, 바나나, 오렌지, 레몬, 수박, 바닐라, 버터, 스파이스, 민트 및 허브향 중에서 선택되는 어느 하나 이상의 향료인 것을 특징으로 한다.The method of preparing a fish oil-containing double jelly of the present invention is characterized in that the flavor is any one or more flavors selected from strawberry, grape, apple, banana, orange, lemon, watermelon, vanilla, butter, spice, mint and herb flavor. .
또한 본 발명의 어유 함유 젤리형 건강기능식품은 상기 방법으로 제조되고, 어유를 1 ~ 25 중량% 함유하며 어유를 함유한 알긴산 젤리를 내부에 포함하는 이중 젤리인 것을 특징으로 한다.In addition, the fish oil-containing jelly-type health functional food of the present invention is prepared by the above method, it is characterized in that the double jelly containing 1 to 25% by weight of fish oil and containing alginate jelly containing fish oil.
본 발명의 어유 함유 젤리형 건강기능식품에서 상기 어유는 오메가-3 지방산 함량이 10 ~ 90 중량%인 정제어유 또는 오메가-3 지방산 함량이 10 ~ 90 중량%인 에스테르화 어유인 것을 특징으로 한다.
In the fish oil-containing jelly-based health functional food of the present invention, the fish oil is characterized in that the purified fish oil having an omega-3 fatty acid content of 10 to 90% by weight or esterified fish oil having an omega-3 fatty acid content of 10 to 90% by weight.
본 발명은 어유를 함유한 내부 젤리를 어유의 산화를 억제하기 위해서 저온에서 제조하고, 제조된 내부 젤리의 표면에 일부 노출된 어유가 공기와 접촉하여 산화되어 비린내를 형성하는 것을 차단하기 위해 외부 젤리로 감싸는 이중 젤리의 제조방법으로, 어유의 산화와 비린내 생성을 억제하면서도 남녀노소 누구나 부드럽게 씹어서 섭취할 수 있고, 특히 어린이나 청소년이 선호하는 다양한 형상으로 성형가능한 어유 함유 젤리형 건강기능식품의 생산이 가능하다.
The present invention is to prepare the inner jelly containing fish oil at low temperature to inhibit the oxidation of the fish oil, the outer jelly to block the fish oil partially exposed to the surface of the prepared inner jelly is oxidized in contact with the air to form fishy It is a manufacturing method of double jelly wrapped in velvety, which suppresses the oxidation of fish oil and the production of fishy smell, and can be chewed and consumed by all ages. This is possible.
도 1은 본 발명의 어유 함유 이중 젤리의 제조방법의 하나의 실시예를 나타낸 흐름도이다.1 is a flowchart showing one embodiment of a method for preparing a fish oil-containing double jelly of the present invention.
본 발명의 어유 함유 이중 젤리의 제조방법은 알긴산을 가열 용해한 후 10 ~ 40 ℃로 냉각하는 저온 알긴산 겔화용액 제조단계; 어유 및 비이온성 유화제를 상기 저온 알긴산 겔화용액에 혼합하는 어유 첨가단계; 상기 어유 함유 알긴산 겔화용액에 2가 양이온 금속염을 첨가하는 어유 함유 알긴산 젤리 제조단계; 카라기난, 한천 및 젤라틴으로 구성된 군에서 선택되는 어느 하나 이상의 겔화제를 물에 분산시켜 가열 용해하는 제2 겔화용액 제조단계; 및 상기 제2 겔화용액에 상기 어유 함유 알긴산 젤리를 혼합한 후 냉각시키면서 성형틀에 넣고 성형하는 어유 함유 이중 젤리 성형단계;를 포함하여 이루어진다.The method for producing a double-jelly containing fish oil of the present invention comprises the steps of preparing a low temperature alginic acid gelling solution for cooling to 10 ~ 40 ℃ after heating and dissolving alginic acid; Adding fish oil and a nonionic emulsifier to the low temperature alginic acid gelling solution; Fish oil-containing alginic acid jelly manufacturing step of adding a divalent cation metal salt to the fish oil-containing alginic acid gelling solution; Preparing a second gelling solution in which at least one gelling agent selected from the group consisting of carrageenan, agar, and gelatin is dispersed in water and dissolved by heating; And a fish oil-containing double jelly molding step of mixing the fish oil-containing alginic acid jelly in the second gelling solution and then placing the fish oil in a mold while cooling.
도 1은 본 발명의 어유 함유 이중 젤리의 제조방법의 하나의 실시예를 나타낸 흐름도로서 이를 통해 상세히 설명한다.Figure 1 is a flow diagram showing one embodiment of a method for producing a fish oil-containing double jelly of the present invention will be described in detail through this.
먼저 알긴산을 가열 용해한 후 10 ~ 40 ℃로 냉각하여 저온 알긴산 겔화용액을 제조한다(S11).First, the alginic acid is dissolved by heating and cooled to 10 to 40 ℃ to prepare a low temperature alginic acid gelling solution (S11).
본 발명에서 알긴산은 알긴산 자체 또는 알긴산나트륨과 같은 알긴산염을 포함하는 의미로 사용된다. 알긴산이란 해조류로부터 추출한 다당류로서, 분자량이 통상 12,000 ~ 190,000 정도로서, 알긴산 젤리의 조직감 또는 씹힘성을 고려하여 분자량이 50,000 ~ 150,000 인 것이 바람직하다. 분자량이 클수록 젤리가 딱딱해지고 겔화용액의 점성이 높이지며, 역으로 분자량이 작을수록 젤리의 강도가 약해지고 용해액의 점성은 낮아진다.In the present invention, alginic acid is used to include alginic acid itself or alginic acid salt such as sodium alginate. Alginic acid is a polysaccharide extracted from seaweed, and its molecular weight is usually about 12,000 to 190,000, and preferably has a molecular weight of 50,000 to 150,000 in consideration of the texture or chewability of the alginic acid jelly. The larger the molecular weight, the harder the jelly and the higher the viscosity of the gelling solution. Conversely, the smaller the molecular weight, the weaker the strength of the jelly and the lower the viscosity of the solution.
또한 알긴산은 용액의 농도에 따라 젤리의 강도가 달라진다. 예를 들어, 알긴산나트륨을 이용하는 경우 알긴산 젤리 또는 알긴산 겔화용액 100 중량부 중에 0.5 ~ 3 중량부 포함될 때 씹히는 조직감이 적합한 젤리를 형성할 수 있고, 상기 상한치를 초과하면 딱딱해져서 조직감이 좋지 않다.In addition, alginic acid has a different strength of jelly depending on the concentration of the solution. For example, in the case of using sodium alginate, 0.5 to 3 parts by weight of alginic acid jelly or alginic acid gelling solution may form a suitable jelly, and when the upper limit is exceeded, the texture becomes hard and not good.
알긴산은 카라기난, 젤라틴, 한천 등 70 ~ 90 ℃ 정도의 고온에서 겔화되는 겔화제와 달리, 10 ~ 40 ℃ 정도의 저온에서도 겔화가 가능하기 때문에 선택되었으며, 저온 겔화가 가능한 겔화제 중에서도 저메톡실펙틴, 글루코만난 또는 젤란검은 조직감에서 적합하지 않았고, 특히 젤란검은 형성된 젤리 조직이 깨지기 쉽기 때문에 본 발명의 제2 젤리용액에 첨가하여 혼합할 때 젤리가 깨지면서 어유가 배출되기 쉽기 때문에 부적합하다.Alginate is selected because it can be gelled at a low temperature of about 10 to 40 ℃, unlike the gelling agent that is gelated at a high temperature of about 70 to 90 ℃, such as carrageenan, gelatin, agar, low methoxylfectin, Glucomannan or gellan gum was not suitable for texture, and gellan gum is particularly unsuitable because the formed jelly tissue is fragile because the jelly is easily broken and fish oil is easily discharged when added to the second jelly solution of the present invention.
본 발명에서는 알긴산을 용해시키기 충분한 온도, 통상 70 ~ 90 ℃ 정도로 가온 교반한 후 10 ~ 40 ℃ 정도, 바람직하게는 15 ~ 30 ℃까지 냉각한다. 상기 온도 범위 미만에서는 겔화용액의 점도가 높아지고 일부 겔화가 진행되어 다른 원재료, 예를 들어 감미제, 산미제, 향료 및 어유가 젤리 내에 균일하게 혼합되지 않을 수 있고, 상기 온도 범위를 초과하면 어유의 산화를 촉진하여 비린내가 발생할 우려가 있다.In the present invention, the mixture is stirred at a temperature sufficient to dissolve the alginic acid, usually about 70 to 90 ° C, and then cooled to about 10 to 40 ° C, preferably 15 to 30 ° C. Below the above temperature range, the viscosity of the gelling solution is increased and some gelation proceeds, so that other raw materials, such as sweeteners, acidulants, flavors, and fish oils, may not be uniformly mixed in the jelly. There is a risk of fishy occurrence by promoting.
상기 알긴산이 다른 원재료, 예를 들어 감미제, 산미제, 향료 및 어유 등의 첨가전에 겔화되는 것을 억제하기 위해 금속이온 킬레이트제를 소량 첨가할 수 있다. 금속이온 킬레이트제로는 구연산나트륨, 사과산나트륨, 인산나트륨, 피로인산나트륨, 폴리인산나트륨, 헥사메타인산나트륨 등을 하나 또는 그 이상 조합하여 사용할 수 있다. A small amount of metal ion chelating agent may be added to inhibit the alginic acid from gelling before addition of other raw materials, such as sweeteners, acidulants, flavors, fish oil and the like. As the metal ion chelating agent, sodium citrate, sodium malate, sodium phosphate, sodium pyrophosphate, sodium polyphosphate, sodium hexametaphosphate, or the like may be used in combination.
다음으로 어유 및 비이온성 유화제를 상기 저온 알긴산 겔화용액에 혼합한다(S21).Next, fish oil and a nonionic emulsifier are mixed with the low temperature alginic acid gelling solution (S21).
어유는 DHA, EPA, DPA 등의 오메가-3 지방산을 함유하는 것으로, 탈검, 탈산, 탈색 및 탈취 과정을 거친 정제어유 또는 그 정제어유를 에스테르화한 어유가 바람직하고, 상기 어유에서 오메가-3 지방산 함량은 10 ~ 90 중량%이 바람직하다. Fish oil contains omega-3 fatty acids, such as DHA, EPA, DPA, and is preferably a refined fish oil which has undergone degumming, deoxidation, decoloring and deodorization or esterified fish oil thereof, and the omega-3 fatty acid in the fish oil. The content is preferably 10 to 90% by weight.
알긴산 젤리 또는 알긴산 겔화용액 100 중량부 중에 대하여 어유 2 ~ 30 중량부가 바람직하고, 어유 함량이 상기 범위 미만인 경우는 어유의 기능성이 충분히 발휘될 수 없고, 상기 범위를 초과하는 경우 알긴산 젤리의 조직감이 적합하지 않다.2 to 30 parts by weight of fish oil is preferable in 100 parts by weight of alginic acid jelly or alginic acid gelling solution, and when the fish oil content is less than the above range, the functionality of the fish oil cannot be sufficiently exerted. Not.
비이온성 유화제는 상기 어유를 저온 알긴산 겔화용액에 균일하게 혼합시키고 어유 함유 알긴산 젤리에서 어유가 외부로 유출되어 산화되는 것을 방지하기 위해 첨가되고, 알긴산 젤리 100 중량부 중에 대하여 0.1 ~ 2 중량부 사용되는 것이 바람직하다. 특히 양이온성 유화제는 알긴산의 겔화에 영향을 주어 원재료의 균일한 혼합을 방해할 수 있으므로 비이온성 유화제를 사용하는 것이 바람직하다. A nonionic emulsifier is added to uniformly mix the fish oil with the low temperature alginic acid gelling solution and prevent the fish oil from leaking out from the fish oil-containing alginic acid jelly and oxidize, and is used in an amount of 0.1 to 2 parts by weight based on 100 parts by weight of the alginate jelly. It is preferable. In particular, it is preferable to use a nonionic emulsifier because the cationic emulsifier may affect the gelation of alginic acid and prevent uniform mixing of raw materials.
비이온성 유화제로는 예를 들어 글리세린 지방산 에스테르, 자당 지방산 에스테르, 프로필렌글리콜 지방산 에스테르, 소르비탄 지방산 에스테르 및 레시틴을 하나 또는 그 이상 혼합하여 이용할 수 있다.As the nonionic emulsifier, for example, glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester and lecithin may be used in combination.
어유 및 비이온성 유화제는 저온 알긴산 겔화용액에 각각 투입하거나 미리 혼합한 후 투입할 수 있다. 보다 바람직하게는 어유, 비이온성 유화제 및 물을 미리 혼합 교반하여 수성 분산액을 제조한 후 저온 알긴산 겔화용액에 투입하는 것이 바람직하다.Fish oil and nonionic emulsifiers may be added to the low temperature alginic acid gelling solution, respectively, or mixed beforehand. More preferably, fish oil, nonionic emulsifier and water are mixed and stirred in advance to prepare an aqueous dispersion, and then added to a low temperature alginic acid gelling solution.
다음으로 상기 어유 함유 알긴산 겔화용액에 2가 양이온 금속염을 첨가하여 어유 함유 알긴산 젤리를 제조한다(S31).Next, a divalent cation metal salt is added to the fish oil-containing alginic acid gelling solution to prepare fish oil-containing alginic acid jelly (S31).
2가 양이온 금속염은 칼슘, 마그네슘 등의 금속염을 이용할 수 있고, 금속염을 형성하기 위한 산으로는 젖산, 구연산, 사과산, 초산, 수산 등의 유기산과 인산, 염산 등의 무기산이 이용될 수 있다. 바람직하게는 염화칼슘, 글루콘산칼슘, 젖산칼슘 등의 수용성 칼슘염을 사용하는 것이 분말 칼슘염을 직접 알긴산 겔화용액에 투입하지 않고 미리 물에 일정농도로 용해시킨 후 첨가할 수 있어 겔화속도의 조정에 바람직하다. 알긴산 젤리 100 중량부에 대하여, 2가 양이온 금속염을 0.1 ~ 2 중량부 첨가하는 것이 바람직하다.As the divalent cationic metal salt, metal salts such as calcium and magnesium may be used, and organic acids such as lactic acid, citric acid, malic acid, acetic acid, and fish acid and inorganic acids such as phosphoric acid and hydrochloric acid may be used as the acid for forming the metal salt. Preferably, the use of water-soluble calcium salts such as calcium chloride, calcium gluconate and calcium lactate can be added after dissolving the powdered calcium salt in a predetermined concentration in water without adding directly to the alginate gelling solution to adjust the gelation rate. desirable. It is preferable to add 0.1-2 weight part of divalent cation metal salts with respect to 100 weight part of alginic acid jelly.
어유 함유 알긴산 젤리의 형상이나 크기는 최종 제조되는 어유 함유 이중 젤리에 포함될 수 있는 것이면 특별히 한정하지 않는다. 다만 어유 함유 이중 젤리의 내부에 균일하게 포함될 수 있도록 최종 이중 젤리의 크기를 고려하여 0.1 ~ 10 mm 크기로 성형할 수 있고, 또는 이보다 크게 성형한 후 상기 크기로 분쇄하는 것이 오히려 대량생산에 유리할 수 있다.The shape or size of the fish oil-containing alginate jelly is not particularly limited as long as it can be included in the fish oil-containing double jelly to be finally produced. However, considering the size of the final double jelly to be uniformly contained in the fish oil-containing double jelly can be molded into a size of 0.1 ~ 10 mm, or it may be advantageous to mass production to grind to the size after forming larger than this have.
다음으로 카라기난, 한천 및 젤라틴으로 구성된 군에서 선택되는 어느 하나 이상의 겔화제를 물에 분산시켜 가열 용해하는 제2 겔화용액 제조한다(S41).Next, a second gelling solution is prepared by dispersing any one or more gelling agents selected from the group consisting of carrageenan, agar and gelatin in water and dissolving them in water (S41).
제2 겔화용액 제조를 위해 사용되는 겔화제는 열가역성 겔화제로서 카라기난, 한천 및 젤라틴 중에서 선택되고, 그중에서도 젤라틴이 조직감이 적합하여 바람직하다. 상기 겔화제는 물에 분산시켜 70 ~ 90 ℃로 가열 용해하여 겔화제의 겔 형성 온도(setting temperature) 이상으로 유지시킨다. 상기 겔화제는 제2 겔화용액 100 중량부에 대하여 0.1 ~ 10 중량부, 바람직하게는 0.5 ~ 5 중량부 첨가한다. 상기 겔화제 함량 범위에서 씹히는 조직감이 적합한 젤리를 형성할 수 있고, 상기 상한치를 초과하면 딱딱해져서 조직감이 좋지 않다.The gelling agent used for preparing the second gelling solution is selected from carrageenan, agar and gelatin as the thermoreversible gelling agent, and gelatin is preferred because of its suitability in texture. The gelling agent is dispersed in water and dissolved by heating to 70 ~ 90 ℃ to maintain above the gel setting temperature (geling temperature) of the gelling agent. The gelling agent is added 0.1 to 10 parts by weight, preferably 0.5 to 5 parts by weight based on 100 parts by weight of the second gelling solution. The chewable texture in the gelling agent content range can form a suitable jelly, and if it exceeds the upper limit, the texture becomes hard and the texture is not good.
다음으로 상기 제2 겔화용액에 상기 어유 함유 알긴산 젤리를 혼합한 후 냉각시키면서 성형틀에 넣고 성형한다(S51).Next, the fish oil-containing alginic acid jelly is mixed with the second gelling solution and then put into a mold while cooling (S51).
상기 제2 겔화용액의 온도를 겔 형성 온도 이상으로 유지시킨 상태에서 어유함유 알긴산 젤리를 혼합한다. 상기 제2 겔화용액과 어유 함유 알긴산 젤리의 중량비는 20 : 80 내지 60 : 40 이고, 바람직하게는 30 : 70 내지 50 : 50 인 것이다. 제2 겔화용액의 중량비가 상기 하한치 미만이면 제2 겔화용액이 어유 함유 알긴산 젤리를 내부에 균일하게 둘러싸기 어렵고, 상기 상한치를 초과하면 기능성 소재인 어유의 함량이 줄어들어 어유의 기능성 발휘에 한계가 있다.Fish oil-containing alginic acid jelly is mixed while maintaining the temperature of the second gelling solution above the gel forming temperature. The weight ratio of the second gelling solution and the fish oil-containing alginate jelly is 20:80 to 60:40, preferably 30:70 to 50:50. If the weight ratio of the second gelling solution is less than the lower limit, it is difficult for the second gelling solution to uniformly enclose the fish oil-containing alginate jelly inside, and if the upper limit is exceeded, the content of fish oil as a functional material decreases, thereby limiting the performance of fish oil. .
본 발명의 어유 함유 이중 젤리의 제조방법에서는 상기 알긴산 겔화용액 제조단계, 어유 첨가단계, 어유 함유 알긴산 젤리 제조단계, 제2 겔화용액 제조단계 및 제2 겔화용액에 상기 어유 함유 알긴산 젤리를 혼합하는 과정 중 어느 하나 이상의 단계 또는 과정에 감미제, 산미제, 향료 및 항산화제 중의 어느 하나 이상을 더 첨가하는 것을 특징으로 한다.In the method for preparing a fish oil-containing double jelly of the present invention, the alginate gelling solution manufacturing step, fish oil addition step, fish oil-containing alginate jelly manufacturing step, the second gelling solution manufacturing step and the second gelling solution mixing the fish oil-containing alginate jelly It is characterized by further adding any one or more of sweeteners, acidifiers, flavoring and antioxidants to any one or more of the steps or processes.
감미제로는 설탕, 유당, 포도당, 포도당시럽, 과당, 액상과당, 환원맥아당, 물엿, 덱스트린 등의 당류 또는 솔비톨, 만니톨, 자일리톨, 에리스티톨 등의 당알콜이 사용될 수 있고, 감미제의 사용량은 알긴산 젤리 또는 제2 겔화용액 100 중량부에 대하여 20 ~ 60 중량부이다.As the sweetening agent, sugars such as sugar, lactose, glucose, glucose syrup, fructose, liquid fructose, reduced maltose, syrup, and dextrin or sugar alcohols such as sorbitol, mannitol, xylitol, and erythritol may be used. Or 20 to 60 parts by weight based on 100 parts by weight of the second gelling solution.
산미제로는 구연산, 사과산, 호박산, 주석산, 젖산, 푸마르산 등이 사용될 수 있고, 그 사용량은 알긴산 젤리 또는 제2 겔화용액 100 중량부에 대하여 0.01 ~ 0.5 중량부이다.Citric acid, malic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, etc. may be used as the acidulant, and the amount thereof is 0.01 to 0.5 parts by weight based on 100 parts by weight of the alginic acid jelly or the second gelling solution.
향료로는 딸기, 포도, 사과, 바나나, 오렌지, 레몬, 수박, 바닐라, 버터, 스파이스, 민트 및 허브향 등이 사용될 수 있고, 특히 오렌지, 레몬, 버터 및 버터향이 어유의 비린내 마스킹에 적합하다. 향료의 사용량은 알긴산 젤리 또는 제2 겔화용액 100 중량부에 대하여 0.01 ~ 0.5 중량부이다.Flavors may include strawberries, grapes, apples, bananas, oranges, lemons, watermelons, vanillas, butters, spices, mints and herbal flavors, and oranges, lemons, butters and butter flavors are particularly suitable for fishy masking of fish oils. The amount of the fragrance is 0.01 to 0.5 parts by weight based on 100 parts by weight of the alginic acid jelly or the second gelling solution.
항산화제로는 아스콜빈산, 초산 토코페롤, 토코페롤, 아황산수소나트륨, 피로아황산나트륨, 디부틸히드록시톨루엔 등이 사용될 수 있다.As antioxidants, ascorbic acid, tocopherol acetate, tocopherol, sodium bisulfite, sodium pyrosulfite, dibutylhydroxytoluene and the like can be used.
상기 알긴산 겔화용액 또는 제2 겔화용액에서 상기 알긴산, 어유, 비이온성 유화제, 금속이온 킬레이트제, 감미제, 산미제, 향료, 항산화제 등을 첨가하고 남은 잔부는 물로 이루어진다. 물은 정제수 보다 바람직하게는 탈이온수가 바람직하지만, 금속이온 킬레이트제가 사용된다면 통상의 식수를 사용할 수 있다.In the alginic acid gelling solution or the second gelling solution, the alginic acid, fish oil, a nonionic emulsifier, a metal ion chelating agent, a sweetener, an acidulant, a flavoring agent, an antioxidant, etc. are added, and the remainder is made of water. Water is more preferably deionized water than purified water, but conventional drinking water may be used if a metal ion chelating agent is used.
상기 방법으로 제조된 본 발명의 어유를 함유한 알긴산 젤리를 내부에 포함하는 이중 젤리는 어유를 1 ~ 25 중량% 포함하고, 이중 젤리의 중량은 특별히 한정하지 않으나, 1 ~ 10 g, 바람직하게는 2 ~ 5 g 정도이고, 젤리 하나를 통해 100 ~ 2,000 mg의 어유를 섭취할 수 있도록 하는 것이 바람직하다. The double jelly containing the alginate jelly containing the fish oil of the present invention prepared by the above method contains 1 to 25% by weight of fish oil, the weight of the double jelly is not particularly limited, but 1 to 10 g, preferably It is about 2 to 5 g, and it is desirable to be able to consume 100 to 2,000 mg of fish oil through one jelly.
본 발명의 이중 젤리는 어린이나 청소년이 좋아하는 동물, 자동차, 과일 등의 다양한 형상으로 성형될 수 있다.Double jelly of the present invention can be molded into various shapes, such as animals, cars, fruits, etc. that children or adolescents like.
본 발명에 따른 어유 함유 이중 젤리의 제조방법을 실시예 및 비교예를 통하여 본 발명을 보다 상세히 설명한다. 하기 실시예는 본 발명을 설명하기 위한 예시적인 것일 뿐 이에 의해 본 발명의 기술적 사상의 범위가 한정되는 것은 아니다.
The present invention will be described in more detail with reference to examples and comparative examples of a method for preparing a fish-containing double jelly according to the present invention. The following examples are only illustrative for the purpose of illustrating the present invention, and the scope of the technical spirit of the present invention is not limited thereto.
실시예Example
알긴산나트륨 2 중량부, 설탕 20 중량부, 물엿 15 중량부, 솔비톨 3 중량부, 구연산 0.02 중량부 및 물 19.98 중량부를 혼합하고 80 ℃에서 30분간 가열한 후 25 ℃ 실온으로 냉각하여 저온 알긴산 겔화용액을 제조하였다.2 parts by weight of sodium alginate, 20 parts by weight of sugar, 15 parts by weight of starch syrup, 3 parts by weight of sorbitol, 0.02 parts by weight of citric acid and 19.98 parts by weight of water, heated at 80 ° C. for 30 minutes and cooled to 25 ° C. Was prepared.
오메가-3 지방산(EPA, DHA 및 DPA) 함량이 20 중량%인 정제어유 12 중량부, 자당 지방산 에스테르 0.7 중량부, 초산토코페롤 0.02 중량부, 버터향 0.1 중량부 및 물 17.18 중량부 호모믹서로 교반하여 어유 수성 분산액을 제조하였다.12 parts by weight of refined fish oil containing 20% by weight of omega-3 fatty acids (EPA, DHA and DPA), 0.7 parts by weight of sucrose fatty acid ester, 0.02 parts by weight of tocopherol acetate, 0.1 parts by weight of butter flavor and 17.18 parts by weight of homomixer To prepare an aqueous dispersion of fish oil.
25 ℃에서 상기 저온 알긴산 겔화용액 60 중량부 및 어유 수성 분산액 30 중량부를 미리 혼합 교반하고, 4 중량%의 구연산칼슘 수용액 10 중량부를 혼합한 후 3분간 교반한 후 용기에 분주한 후 정치하여 어유 함유 알긴산 젤리를 제조하였다.At 25 ° C., 60 parts by weight of the low temperature alginic acid gelling solution and 30 parts by weight of the fish oil aqueous dispersion were mixed and stirred in advance, 10 parts by weight of a 4% by weight aqueous solution of calcium citrate was mixed, stirred for 3 minutes, and then placed in a container and left to contain fish oil. Alginic acid jelly was prepared.
상기 용기에 분주되어 용기 형상으로 형성된 어유 함유 알긴산 젤리를 분쇄기로 1 ~ 5 mm 크기로 분쇄하였다.Fish oil-containing alginic acid jelly, which was dispensed into the container and formed into a container shape, was ground to a size of 1 to 5 mm using a grinder.
설탕 20 중량부, 물엿 10 중량부, 레몬향 0.1 중량부 및 분말 젤라틴 4 중량부와 잔부 물로 100 중량부의 제2 겔화용액을 제조한 후 80 ℃에서 30 분 가열한 후 유지하였다.100 parts by weight of a second gelling solution was prepared from 20 parts by weight of sugar, 10 parts by weight of starch syrup, 0.1 parts by weight of lemon, 4 parts by weight of powdered gelatin and the balance water, followed by heating at 80 ° C. for 30 minutes.
상기 80 ℃ 제2 겔화용액 40 중량부에 상기 분쇄된 어유 함유 알긴산 젤리 60 중량부를 혼합하여 전분으로 된 성형틀에 넣고 냉각하여 중량 4 g의 이중 젤리를 성형하였다.
60 parts by weight of the ground fish oil-containing alginate jelly was mixed with 40 parts by weight of the second gelling solution at 80 ° C., placed in a mold made of starch, and cooled to form a double jelly having a weight of 4 g.
비교예Comparative example
오메가-3 지방산(EPA, DHA 및 DPA) 함량이 20 중량%인 정제어유 12 중량부, 자당 지방산 에스테르 0.7 중량부, 초산토코페롤 0.02 중량부, 버터향 0.1 중량부 및 물 17.18 중량부 호모믹서로 교반하여 어유 수성 분산액을 제조하였다.12 parts by weight of refined fish oil containing 20% by weight of omega-3 fatty acids (EPA, DHA and DPA), 0.7 parts by weight of sucrose fatty acid ester, 0.02 parts by weight of tocopherol acetate, 0.1 parts by weight of butter flavor and 17.18 parts by weight of homomixer To prepare an aqueous dispersion of fish oil.
상기 어유 수성 분산액 중 18 중량부, 설탕 20 중량부, 물엿 10 중량부, 레몬향 0.1 중량부 및 분말 젤라틴 4 중량부와 잔부 물로 100 중량부의 겔화용액을 제조한 후 80 ℃에서 30 분 가열한 후 유지하였다.18 parts by weight of the aqueous dispersion of fish oil, 20 parts by weight of sugar, 10 parts by weight of starch syrup, 0.1 parts by weight of lemon flavor and 4 parts by weight of powder gelatin and the remaining water to prepare 100 parts by weight of gelling solution and then heated at 80 ℃ for 30 minutes Maintained.
상기 80 ℃ 겔화용액 40 중량부에 상기 분쇄된 어유 함유 알긴산 젤리 60 중량부를 혼합하여 전분으로 된 성형틀에 넣고 냉각하여 중량 4 g의 젤리를 성형하였다.
60 parts by weight of the ground fish oil-containing alginate jelly was mixed with 40 parts by weight of the gelling solution at 80 ° C., placed in a mold made of starch, and cooled to form a weight of 4 g of jelly.
실험예Experimental Example : 관능검사: Sensory test
실시예와 비교예의 제조직후, 제조된 젤리를 40 ℃ 항온조에 넣고 10일째 및 20일째의 이취(생선 비린내) 정도를 아주 약하다(1점)부터 아주 강하다 (5점)까지, 씹히는 조직감 및 전체적인 기호도를 아주 나쁘다(1점)부터 아주 좋다 (5점)까지 부여하여 관능검사 요원 20명이 5점평점법으로 각 항목에 대해 점수를 부여하여 비교하였다.Immediately after the preparation of the Examples and Comparative Examples, the prepared jelly was placed in a 40 ° C. thermostat, and the degree of off-flavor (fishy fishy) on the 10th and 20th days was very weak (1 point) to very strong (5 points), with chewy texture and overall preference. From the very bad (1 point) to the very good (5 point), 20 sensory test personnel were compared by assigning a score to each item using the 5-point scoring method.
실시예의 이중 젤리는 제조 직후에도 이취의 발생이 거의 없었고, 가혹조건에서 보존기간에 따른 변화를 살피더라도 이취의 증가폭이 크지 않았다. 그러나 비교예의 젤리는 제조 직후부터 민감한 사람은 생선 비린내를 감지할 수 있었고, 보존기간이 길어질수록 이취 비율이 높아졌다. The double jelly of the Example hardly produced off-flavor even immediately after preparation, and the increase in off-flavor was not large even if the change in storage period was observed under severe conditions. However, the jelly of the comparative example was able to detect fishy fishy smell immediately after the manufacture, and the longer the retention period, the higher the off-flavor ratio.
실시예와 비교예의 씹히는 조직감은 큰 차이가 없었고, 보존기간의 증가에 의해서도 크게 변화하지 않았다. 그러나 전체적인 기호도는 보존기간이 증가될수록 실시예와 비교예에서 더욱 큰 차이로 벌어짐을 확인할 수 있었다.The chewy texture of the Example and the comparative example was not significantly different, and did not change significantly even with the increase of the shelf life. However, the overall acceptability was confirmed to be wider in the Examples and Comparative Examples as the retention period increases.
Claims (9)
어유 및 비이온성 유화제를 상기 저온 알긴산 겔화용액에 혼합하는 어유 첨가단계;
상기 어유 함유 알긴산 겔화용액에 2가 양이온 금속염을 첨가하는 어유 함유 알긴산 젤리 제조단계;
카라기난, 한천 및 젤라틴으로 구성된 군에서 선택되는 어느 하나 이상의 겔화제를 물에 분산시켜 가열 용해하는 제2 겔화용액 제조단계; 및
상기 제2 겔화용액에 상기 어유 함유 알긴산 젤리를 혼합한 후 냉각시키면서 성형틀에 넣고 성형하는 어유 함유 이중 젤리 성형단계;를 포함하는 어유 함유 이중 젤리의 제조방법.
A step of preparing a low temperature alginic acid gelling solution which is cooled by heating and dissolving alginic acid at 10 to 40 ° C .;
Adding fish oil and a nonionic emulsifier to the low temperature alginic acid gelling solution;
Fish oil-containing alginic acid jelly manufacturing step of adding a divalent cation metal salt to the fish oil-containing alginic acid gelling solution;
Preparing a second gelling solution in which at least one gelling agent selected from the group consisting of carrageenan, agar, and gelatin is dispersed in water and dissolved by heating; And
A fish oil-containing double jelly forming step of mixing the fish oil-containing alginic acid jelly in the second gelling solution and then cooling the mixture into a molding mold while cooling.
상기 어유 함유 알긴산 젤리 100 중량부에 대하여, 알긴산 0.5 ~ 3 중량부, 어유 2 ~ 30 중량부, 비이온성 유화제 0.1 ~ 2 중량부 및 2가 양이온 금속염 0.1 ~ 2 중량부 포함하는 것을 특징으로 하는 어유 함유 이중 젤리의 제조방법.
The method of claim 1,
Fish oil containing 0.5 to 3 parts by weight of alginic acid, 2 to 30 parts by weight of fish oil, 0.1 to 2 parts by weight of nonionic emulsifier and 0.1 to 2 parts by weight of divalent cationic metal salt, based on 100 parts by weight of the fish oil-containing alginic acid jelly. Method for producing double jelly containing.
상기 제2 겔화용액과 어유 함유 알긴산 젤리의 중량비는 20 : 80 내지 60 : 40 인 것을 특징으로 하는 어유 함유 이중 젤리의 제조방법.
The method of claim 1,
The weight ratio of the second gelling solution and the fish oil-containing alginate jelly is 20: 80 to 60: 40, the method for producing a double-jelly containing fish oil, characterized in that.
상기 카라기난, 한천 및 젤라틴으로 구성된 군에서 선택되는 어느 하나 이상의 겔화제를 물에 분산시켜 가열 용해하여 제조한 겔화용액에 어유 함유 알긴산 젤리를 혼합하기 전 어유 함유 알긴산 젤리를 0.1 ~ 10 mm 크기로 분쇄하는 단계를 더 포함하는 것을 특징으로 하는 어유 함유 이중 젤리의 제조방법.
The method of claim 1,
Fish oil-containing alginate jelly is ground to a size of 0.1 to 10 mm prior to mixing fish oil-containing alginic acid jelly in a gelling solution prepared by dispersing any one or more gelling agents selected from the group consisting of carrageenan, agar and gelatin in water and dissolving it in water. A method of producing a fish oil-containing double jelly, further comprising the step of.
상기 알긴산 겔화용액 제조단계, 어유 첨가단계, 어유 함유 알긴산 젤리 제조단계, 제2 겔화용액 제조단계 및 제2 겔화용액에 상기 어유 함유 알긴산 젤리를 혼합하는 과정 중 어느 하나 이상의 단계 또는 과정에 감미제, 산미제, 향료 및 항산화제 중의 어느 하나 이상을 더 첨가하는 것을 특징으로 하는 어유 함유 이중 젤리의 제조방법.
The method of claim 1,
A sweetener, an acid in any one or more of the steps of preparing the alginate gelling solution, fish oil addition step, fish oil-containing alginate jelly manufacturing step, the second gelling solution preparation step and the second gelling solution to the fish oil-containing alginic acid jelly A method for producing a fish oil-containing double jelly, further comprising at least one of a coagulant, a fragrance and an antioxidant.
상기 산미제는 구연산, 사과산, 호박산, 주석산, 젖산 및 푸마르산 중의 어느 하나 이상인 것을 특징으로 하는 어유 함유 이중 젤리의 제조방법.
The method of claim 5, wherein
The acidulant is a method for producing a fish oil-containing double jelly, characterized in that any one or more of citric acid, malic acid, succinic acid, tartaric acid, lactic acid and fumaric acid.
상기 향료는 딸기, 포도, 사과, 바나나, 오렌지, 레몬, 수박, 바닐라, 버터, 스파이스, 민트 및 허브향 중에서 선택되는 어느 하나 이상의 향료인 것을 특징으로 하는 어유 함유 이중 젤리의 제조방법.
The method of claim 5, wherein
The fragrance is a fish oil-containing double jelly, characterized in that any one or more flavors selected from strawberries, grapes, apples, bananas, oranges, lemons, watermelons, vanilla, butter, spice, mint and herbal flavors.
A fish oil-containing jelly health function, which is prepared by the method of any one of claims 1 to 8 and is a double jelly containing 1 to 25% by weight of fish oil and containing alginate jelly containing fish oil therein. food.
상기 어유는 오메가-3 지방산 함량이 10 ~ 90 중량%인 정제어유 또는 오메가-3 지방산 함량이 10 ~ 90 중량%인 에스테르화 어유인 것을 특징으로 하는 어유 함유 젤리형 건강기능식품.
The method of claim 8,
The fish oil is a fish oil-containing jelly health functional food, characterized in that the omega-3 fatty acid content of 10 to 90% by weight of refined fish oil or an esterified fish oil of 10 to 90% by weight of omega-3 fatty acid.
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| CN104323063A (en) * | 2014-10-15 | 2015-02-04 | 苏州苏东庭生物科技有限公司 | Mint-flavor waxberry jelly processing technology |
| KR20200116364A (en) * | 2019-04-01 | 2020-10-12 | 코스맥스엔비티 주식회사 | Emulsified oil composition for inhibiting formation of an unpleasant taste and odor comprising oil containing polyunsaturated fatty acids, foods comprising the same, and methods of preparing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102131421B1 (en) * | 2014-12-15 | 2020-07-08 | (주)산엔들 | Making method of jelly comprising medical herb powder |
| KR101634314B1 (en) * | 2015-10-22 | 2016-06-30 | 한방약초힐링 농업회사법인주식회사 | Manufacturing method of fuctional powder containing vegetable omega-3 |
| KR102204842B1 (en) | 2020-05-12 | 2021-01-18 | 윤귀애 | Manufacture method of functional jelly containing dried pollack collagen |
| KR20220089962A (en) | 2020-12-22 | 2022-06-29 | 주분순 | Processing method for pomegranate concentration and juice jelly |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10165117A (en) | 1996-12-12 | 1998-06-23 | Ehime Pref Gov Seika Nogyo Kyodo Kumiai Rengokai | Production of granular jelly |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323063A (en) * | 2014-10-15 | 2015-02-04 | 苏州苏东庭生物科技有限公司 | Mint-flavor waxberry jelly processing technology |
| KR20200116364A (en) * | 2019-04-01 | 2020-10-12 | 코스맥스엔비티 주식회사 | Emulsified oil composition for inhibiting formation of an unpleasant taste and odor comprising oil containing polyunsaturated fatty acids, foods comprising the same, and methods of preparing the same |
| US11382336B2 (en) | 2019-04-01 | 2022-07-12 | Cosmax Nbt, Inc. | Emulsified oil composition for suppressing off-taste and off-flavor including oil containing polyunsaturated fatty acids, food containing the same, and methods for preparing the same |
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| Publication number | Publication date |
|---|---|
| KR101204294B1 (en) | 2012-11-23 |
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