KR20110133303A - Preparation method for jelly using extract of sea weed fusiforme - Google Patents

Abstract

PURPOSE: A producing method of salicornia herbacea jelly using a salicornia herbacea extract is provided to easily offer nutrients of salicornia herbacea to users. CONSTITUTION: A producing method of salicornia herbacea jelly comprises the following steps: mixing 100 parts of salicornia herbacea extract by weight and 5-20 parts of seaweed powder by weight at 55-65 deg C by stirring in 100-1,000rpm for 30 minutes-1 hour; adding 3-10 parts of agar by weight into the mixture, and stirring the mixture at 85-95 deg C in 10-100rpm for concentrating; adding 35-45 parts of saccharide by weight into the mixture before boiling down; and low temperature aging the obtained jelly solution at 3-5 deg C for 28-32 hours, and room temperature aging the jelly solution at 28-30 deg C for 28-32 hours.

Description

PrePreparation method for jelly using extract of sea weed fusiforme}

The present invention relates to a method for preparing Jia jelly using a Jia extract, more specifically, 5 to 20 parts by weight of seaweed powder with respect to 100 parts by weight of Mia extract, for 30 minutes to 1 hour at 100-1000 rpm at 55-65 ° C. After mixing, 3 to 10 parts by weight of agar was added and concentrated with stirring at 85 to 95 ° C. at 10 to 100 rpm to obtain a concentrate; Adding 35-45 parts by weight of sugar to the concentrate obtained above to obtain a jelly stock solution; And after the low temperature aging of the obtained jelly stock solution at 3 to 5 ℃ for 28 to 32 hours at room temperature aging for 28 to 32 hours at 28 to 30 ℃ of the 의 jelly using the 톳 extract It is related with the manufacturing method and the jelly jelly manufactured by the same method.

The 톳 extract is a 톳 extract that occurs when steam is removed by removing water from the surface of the foreign matter and washed with water vapor of 90 ~ 130 ℃.

Jelly (jelly) is a food made by coagulating a gelatin powder such as pectin, gelatin, agar (寒 天), alginic acid and so on with ingredients, and then boiled with sugar in a cold or cold dish and fruit juice.

Jelly has a soft feeling and uses a lot of juice and sugar as its ingredients, so it is used as a dessert after a meal or as a snack suitable for all ages.

Jelly is widely used in the name of watermelon jelly, orange jelly, chocolate jelly, etc., depending on the material of the fruit added in addition to the colloidal ingredients.

In recent years, by adding ingredients such as milk, alcohol, finely chopped fruit, fish, eggs, beef, chicken, etc., in addition to the juice, sugar, etc., in addition to conventional colloidal ingredients, In addition to desserts and snacks, the trend is to use as a convenient meal replacement. However, this trend is still insignificant, and until now, jelly has been widely used as a dessert or snack.

The sea weed fusiforme is a perennial seaweed that lives in the lower intertidal zone and is a sea horse with the brown algae. It tastes good and is used for food. It is especially rich in calcium and iron.

톳 has fibrous root and stem is conical. Leaves are spatula, visible only at the bottom, fleshy, small, and serrated at the edges.

It contains a lot of inorganic salts such as calcium, iodine, iron, etc. It prevents vascular hardening, and when it is eaten commercially, the teeth are healthy and hair is moisturized. As one of the foods, especially Japanese people eat well. It also contains fiber, which is good for constipation, and mucous substances increase the intestinal digestion. In Korea, it grows from south of Jumunjin to Jangsan Cape on the west coast and grows well on the south coast and Jeju. 톳 is cooked with rice, radish, salad, cold soup, etc. and is the lightest and most delicious in spring to early summer.

Since the Japanese eat a lot of fish, it is usually used for export to Japan. When the fish is exported to Japan, it is usually dried first, then washed, dried with hot steam, dried and sorted. At this time, when steaming 초 raw steam with steam 진 extract of the essence is generated from the vinegar, such 톳 extract contains a lot of nutrients contained in 톳, but the situation is usually discarded because the use of the extract is not appropriate.

Therefore, the present invention was used as a material of various foods to find out the use of the extract 인 extract, which occurs when steaming 톳 with steam can be used as a raw material for preparing a favorite jelly for both sexes. The present invention was completed.

Therefore, an object of the present invention is to provide a method for producing a jelly according to the present invention, the present invention is to provide a jelly jelly prepared by the method of manufacturing jelly jelly using the above-mentioned extract.

It is an object of the present invention to provide a method for preparing Jia Jelly using Jia extract.

Another object of the present invention to provide a jelly jelly prepared by the preparation method of jelly jelly using the above-mentioned extract.

In the present invention, 5 to 20 parts by weight of seaweed powder is added to 100 parts by weight of the extract, mixed for 30 minutes to 1 hour at 100 to 1000 rpm at 55 to 65 ° C, and then 3 to 10 parts by weight of agar is added at 10 to 85 to 95 ° C. Concentrating with stirring at 100 rpm to obtain a concentrate; Adding 35-45 parts by weight of sugar to the concentrate obtained above to obtain a jelly stock solution; And it is to provide a method for producing a jelly jelly comprising the step of low temperature aging for 3 to 5 ℃ at 28 to 32 hours of the jelly stock solution obtained above at room temperature for 28 to 32 hours.

In the above 톳 extract is used to remove the foreign matter and washed with water after removing the water on the surface 톳 evaporated by steam steam of 90 ~ 130 ℃.

The present invention can provide a 톳 jelly prepared by the method of producing a 톳 jelly using the 톳 extract.

Jelly containing the extract 톳 prepared according to the present invention contains the nutrients contained in the 있어 can be easily ingested in the form of jelly nutrients necessary for men and women of all ages.

In addition, since the jelly containing the extract of the present invention prepared by the present invention uses a conventional extract that is discarded during processing, it can also help to improve the income of fishermen catching the shellfish, nutritional ingredients contained in the shellfish to consumers It can be easily supplied to help improve health of consumers.

The present invention shows a method for producing jelly jelly.

In the present invention, 5 to 20 parts by weight of seaweed powder is added to 100 parts by weight of the extract, mixed for 30 minutes to 1 hour at 100 to 1000 rpm at 55 to 65 ° C, and then 3 to 10 parts by weight of agar is added at 10 to 85 to 95 ° C. Concentrating with stirring at 100 rpm to obtain a concentrate; Adding 35-45 parts by weight of sugar to the concentrate obtained above to obtain a jelly stock solution; And a low temperature aging of the obtained jelly stock solution at 3 to 5 ° C. for 28 to 32 hours, followed by room temperature aging at 28 to 30 ° C. for 28 to 32 hours.

The present invention comprises 10 parts by weight of seaweed powder with respect to 100 parts by weight of the extract, mixed for 30 minutes at 50 rpm at 500 ° C 6.6 parts by weight of agar and concentrated while stirring at 50 rpm at 90 ℃ to obtain a concentrate; 40 parts by weight of the sugar obtained in the concentrate obtained above and boiled to obtain a jelly stock solution; And a low temperature aging of the obtained jelly stock solution at 4 ° C. for 30 hours, followed by room temperature aging at 29 ° C. for 30 hours.

In the above 톳 extract may be used to remove the foreign matter and washed with water after removing the water on the surface of steam 톳 evaporated with steam of 90 ~ 130 ℃.

The seaweed powder may be any one or more selected from the green powder, laver powder, seaweed powder, kelp powder, seaweed powder, Ecklonia cava powder, rhubarb powder, maternal powder.

In the above seaweed powder is one or more selected from seaweed powder, seaweed powder, seaweed powder, kelp powder, seaweed powder, Ecklonia cava powder, rhubarb powder, mashed powder, and the above seaweed powder is pulverized each seaweed with a grinder It is possible to use those obtained so that the particle size of the seaweed powder is 0.01 to 1 mm.

When concentrating while stirring the 톳 extract, seaweed powder and agar, the mixture of 톳 extract, seaweed powder and agar is floated with a wooden spatula and concentrated down until it continues to fall like a thread when falling down to the ground. You can get it.

The sugars to be added to the concentrate to make the jelly stock solution is any one or more selected from sugar, glucose, fructose, syrup, syrup, dextrin, oligosaccharide, honey, propolis, trehalos. Can be used.

The sugars to be added to the concentrate to make a jelly stock solution is sorbitol, xylitol, xylitol, mannitol, mannitol, mantitol, rhamnitol, inositol, erythritol At least one selected from the group consisting of paratinos and quercitol may be used.

Sugar and starch syrup, which are easy to obtain as examples of the saccharides, may be used, respectively, or may be used simultaneously.

When the sugar solution is added to the concentrate and boiled to obtain the jelly stock solution, the jelly stock solution is simmered so that the jelly stock solution falls off from the spatula after 5 seconds or more, preferably 5 seconds to 15 seconds. Can be used.

In addition to the seaweed powder, 5-10 parts by weight of fenugreek extract may be further added to improve the functionality of the jelly.

In addition to the seaweed powder, 5-10 parts by weight of grape peel extract may be further added to improve the functionality of the jelly.

In addition to the seaweed powder, 5 to 10 parts by weight of persimmon peel extract may be further added to improve the functionality of the jelly.

In addition to the seaweed powder, 5-10 parts by weight of tangerine extract may be further added to improve the functionality of the jelly.

In addition to the seaweed powder, 5-10 parts by weight of guarana fruit extract may be further added to improve the functionality of the jelly.

In addition to the seaweed powder, 5 to 10 parts by weight of buttercup extract may be further added to improve the functionality of the jelly.

The fenugreek seed extract is added to fenugreek seeds 5 to 20 times the weight of fenugreek seeds in purified water and 5 to 40%, preferably 5 to 30%, more preferably 90 to 110 deg. The extract liquid extracted and filtered so that it may become 5 to 20%, More preferably, 5 to 15% can be used.

The grape skin extract, persimmon peel extract, tangerine peel extract, guarana fruit extract, and parsley extract, respectively, were obtained using a method of obtaining fenugreek seed extract using grape peel, persimmon peel, tangerine peel, guarana fruit, and parsley. Extract can be used.

Since the present invention was carried out under various conditions with respect to the method for preparing jelly jelly, it is preferable to provide the jelly jelly manufacturing method under the above-mentioned conditions in order to achieve the object of the present invention.

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

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Example 1 >

In the present invention, 10 parts by weight of green onion powder having a particle size of 0.1 mm is added to 100 parts by weight of the extract, and mixed at 50 rpm at 500 rpm for 30 minutes. Then, 6.6 parts by weight of agar is added and stirred at 50 rpm at 90 ° C. for the extract and seaweed powder. , When the mixture of agar was floated with a wooden spatula and dropped naturally to the ground, it was concentrated until it fell while extending like a thread to obtain a concentrate.

6 parts by weight of sugar and 34 parts by weight of starch syrup were added to the concentrate and boiled to obtain a jelly stock solution, which was then soaked with a spatula to drop the jelly stock solution from the spatula after 5 seconds.

The jelly stock solution was put into a rectangular rectangular tube, and aged at low temperature at 4 ° C. for 30 hours, and then matured at room temperature at 29 ° C. for 30 hours to prepare jelly containing the extract.

The prepared jelly was cut to 2cm × 4cm × 1.5cm (width × length × thickness) and packed in a packaging container.

In the above 톳 extract was used to remove the foreign matter and washed with water after removing the water on the surface 톳 by steam steaming 100 ℃.

<Example 2>

Except for using 5 parts by weight of green powder with a particle size of 0.1mm 톳 jelly containing 톳 extract was prepared in the same manner as in Example 1-1.

<Example 3>

Except for using 20 parts by weight of green powder with a particle size of 0.1mm 톳 jelly containing 톳 extract was prepared in the same manner as in Example 1-1.

<Test Example> Sensory Test

Each Jelly jelly prepared in Examples 1 to 3 as an experimental group, and jelly (orange flavored jelly, Sunlight, Korea) sold on the market as a control as a control group, taste and overall for the control group Sensory tests were performed on the degree of preference and the results are shown in Table 1 below.

The sensory test was carried out on a nine-point scale with 20 panelists (10 men and women each) who had more than 3 years of experience in the food field.

Sensory Test of Experimental and Control Groups Item flavor Overall preference Example 1 8.8 8.9 Example 2 8.5 8.6 Example 3 8.6 8.7 Control group 7.6 7.8

* The taste and overall acceptability values for the sensory test of Table 1 are divided by the number of panels divided by the number of panels, rounded to two decimal places, and the higher the value, the better the sensory performance.

<Example 4-1>

100 Extract the extract in the same manner as in Example 1, except that 10 parts by weight of seaweed powder having a particle size of 0.1 mm and 5 parts by weight of fenugreek extract were mixed at 50 ° C. for 30 minutes at 100 rpm by weight. 톳 jelly containing was prepared.

The fenugreek seed extract was added to the purified water of 8 times the weight of fenugreek seed by removing foreign matters and water after washing, and extracted and filtered to be 20% of the volume of the first purified water at 100 ℃. .

<Example 4-2>

100 10 parts by weight of laver powder with a particle size of 0.1 mm, 7.5 parts by weight of fenugreek seed extract and mixing for 30 minutes at 500 rpm at 50 ° C. with respect to 100 parts by weight of extract, 톳 extract in the same manner as in Example 1 톳 jelly containing was prepared.

The fenugreek seed extract was added to the purified water of 8 times the weight of fenugreek seed by removing foreign matters and water after washing, and extracted and filtered to be 20% of the volume of the first purified water at 100 ℃. .

<Example 4-3>

100 Extract the extract in the same manner as in Example 1, except that 10 parts by weight of seaweed powder having a particle size of 0.1 mm and 10 parts by weight of fenugreek seed extract were mixed at 50 ° C. for 30 minutes at 50 rpm. 톳 jelly containing was prepared.

The fenugreek seed extract was added to the purified water of 8 times the weight of fenugreek seed by removing foreign matters and water after washing, and extracted and filtered to be 20% of the volume of the first purified water at 100 ℃. .

<Example 5-1>

100 Extract the extract in the same manner as in Example 1, except that 10 parts by weight of seaweed powder having a particle size of 0.1 mm and 5 parts by weight of grape skin extract are mixed at 50 ° C. for 30 minutes at 100 rpm. 톳 jelly containing was prepared.

The grape skin extract was added to purified water of 8 times the weight of the grape skin after removing foreign matters and washed, and then extracted and filtered to be 20% of the volume of the first purified water at 100 ℃ and used the filtered solution. .

&Lt; Example 5-2 >

100 Extract the extract in the same manner as in Example 1, except that 10 parts by weight of seaweed powder having a particle size of 0.1 mm and 7.5 parts by weight of grape skin extract were mixed at 50 ° C. for 30 minutes at 100 rpm. 톳 jelly containing was prepared.

The grape skin extract was added to purified water of 8 times the weight of the grape skin after removing foreign matters and washed, and then extracted and filtered to be 20% of the volume of the first purified water at 100 ℃ and used the filtered solution. .

&Lt; Example 5-3 >

100 Extract the extract in the same manner as in Example 1, except that 10 parts by weight of seaweed powder having a particle size of 0.1 mm and 10 parts by weight of grape skin extract are mixed at 50 ° C. for 30 minutes at 100 rpm. 톳 jelly containing was prepared.

The grape skin extract was added to purified water of 8 times the weight of the grape skin after removing foreign matters and washed, and then extracted and filtered to be 20% of the volume of the first purified water at 100 ℃ and used the filtered solution. .

<Example 6-1>

100 Extract the extract in the same manner as in Example 1, except that 10 parts by weight of perennial powder having a particle size of 0.1 mm and 5 parts by weight of persimmon peel extract were mixed at 50 ° C. for 30 minutes at 100 rpm. 톳 jelly containing was prepared.

The persimmon bark extract was added to purified water of 8 times the weight of persimmon skin weight after removing foreign matters and water after washing, and extracted and filtered to be 20% of the volume of the first purified water at 100 ℃. .

<Example 6-2>

100 Extract the extract in the same manner as in Example 1, except that 10 parts by weight of perennial powder having a particle size of 0.1 mm and 7.5 parts by weight of persimmon peel extract were mixed at 50 ° C. for 30 minutes at 100 rpm. 톳 jelly containing was prepared.

The persimmon bark extract was added to purified water of 8 times the weight of persimmon skin weight after removing foreign matters and water after washing, and extracted and filtered to be 20% of the volume of the first purified water at 100 ℃. .

<Example 6-3>

100 Extract the extract in the same manner as in Example 1, except that 10 parts by weight of perennial powder having a particle size of 0.1 mm and 10 parts by weight of persimmon peel extract were mixed at 50 ° C. for 30 minutes at 100 rpm. 톳 jelly containing was prepared.

The persimmon bark extract was added to purified water of 8 times the weight of persimmon skin weight after removing foreign matters and water after washing, and extracted and filtered to be 20% of the volume of the first purified water at 100 ℃. .

<Example 7-1>

100 10 parts by weight of Ecklonia cava powder with a particle size of 0.1 mm and 5 parts by weight of tangerine peel extract are mixed with 100 parts by weight of the extract and mixed for 30 minutes at 500 rpm at 50 ° C. 톳 jelly containing was prepared.

The above-mentioned tangerine peel extract was added to the purified water of 8 times the weight of the tangerine peeled by removing the foreign matter and dried after washing, extracted to be 20% of the volume of the first purified water at 100 ℃ and filtered using the extract .

<Example 7-2>

100 Extract the extract in the same manner as in Example 1, except that 10 parts by weight of Ecklonia cava powder having a particle size of 0.1 mm and 7.5 parts by weight of persimmon peel extract are mixed at 50 ° C. for 30 minutes at 100 rpm. 톳 jelly containing was prepared.

The above-mentioned tangerine peel extract was added to the purified water of 8 times the weight of the tangerine peeled by removing the foreign matter and dried after washing, extracted to be 20% of the volume of the first purified water at 100 ℃ and filtered using the extract .

<Example 7-3>

100 Extract the extract in the same manner as in Example 1, except that 10 parts by weight of Ecklonia cava powder having a particle size of 0.1 mm and 10 parts by weight of persimmon peel extract are mixed at 50 ° C. for 30 minutes at 100 rpm. 톳 jelly containing was prepared.

The above-mentioned tangerine peel extract was added to the purified water of 8 times the weight of the tangerine peeled by removing the foreign matter and dried after washing, extracted to be 20% of the volume of the first purified water at 100 ℃ and filtered using the extract .

<Example 8-1>

100 10 parts by weight of rhubarb powder having a particle size of 0.1 mm and 5 parts by weight of guarana fruit extract solution were mixed with 100 parts by weight of the extract and mixed for 30 minutes at 50 rpm at 50 ° C. 톳 jelly containing was prepared.

The Guarana fruit extract is added to purified water of 8 times the weight of Guarana fruit from which the shell and seeds are removed, and extracted and filtered to be 20% of the volume of the original purified water at 100 ℃ using filtered Guarana fruit without shell and seeds It was.

<Example 8-2>

100 Extract the extract in the same manner as in Example 1, except that 10 parts by weight of rhubarb powder having a particle size of 0.1 mm and 7.5 parts by weight of guarana fruit extract were mixed at 50 ° C. for 30 minutes at 500 rpm. 톳 jelly containing was prepared.

The Guarana fruit extract is added to purified water of 8 times the weight of Guarana fruit from which the shell and seeds are removed, and extracted and filtered to be 20% of the volume of the original purified water at 100 ℃ using filtered Guarana fruit without shell and seeds It was.

<Example 8-3>

100 Extract the extract in the same manner as in Example 1, except that 10 parts by weight of rhubarb powder having a particle size of 0.1 mm and 10 parts by weight of guarana fruit extract solution were mixed at 50 ° C. for 30 minutes at 500 rpm. 톳 jelly containing was prepared.

The Guarana fruit extract is added to purified water of 8 times the weight of Guarana fruit from which the shell and seeds are removed, and extracted and filtered to be 20% of the volume of the original purified water at 100 ℃ using filtered Guarana fruit without shell and seeds It was.

<Example 9-1>

100 The extract is prepared in the same manner as in Example 1, except that 10 parts by weight of a hat half powder having a particle size of 0.1 mm and 5 parts by weight of buttercup extract are mixed for 30 minutes at 500 rpm at 50 ° C. 톳 jelly containing was prepared.

The buttercup extract solution was added to the purified water of 8 times the weight of the buttercup to remove the foreign matter and the water after washing the water was removed, and extracted to 100% of the volume of the first purified water and filtered using an extract.

<Example 9-2>

100 Extract the 모자 extract in the same manner as in Example 1, except that 10 parts by weight of a hat half powder having a particle size of 0.1 mm and 7.5 parts by weight of buttercup extract were mixed at 50 ° C. for 30 minutes at 100 rpm. 톳 jelly containing was prepared.

The buttercup extract solution was added to the purified water of 8 times the weight of the buttercup to remove the foreign matter and the water after washing the water was removed, and extracted to 100% of the volume of the first purified water and filtered using an extract.

<Example 9-3>

100 Extract the 모자 extract in the same manner as in Example 1, except that 10 parts by weight of a hat half powder having a particle size of 0.1 mm and 10 parts by weight of buttercup extract were mixed at 50 ° C. for 30 minutes at 100 rpm. 톳 jelly containing was prepared.

The buttercup extract solution was added to the purified water of 8 times the weight of the buttercup to remove the foreign matter and the water after washing the water was removed, and extracted to 100% of the volume of the first purified water and filtered using an extract.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention as defined by the following claims. It will be understood that the invention may be modified and varied without departing from the scope of the invention.

Jelly containing the extract of the present invention prepared by the present invention uses a conventional extract that is discarded during the processing, it can also help to improve the income of fishermen who seize the 영양, the nutritional components contained in the 용이 easy to the consumer It can also contribute to the promotion of consumer's health, thus providing industrial applicability.

Claims (4)

5 5 to 20 parts by weight of seaweed powder is added to 100 parts by weight of the extract, mixed for 30 minutes to 1 hour at 100 to 1000 rpm at 55 to 65 ° C, and then 3 to 10 parts by weight of agar is stirred at 10 to 100 rpm at 85 to 95 ° C. Concentrating while obtaining a concentrate;
Adding 35-45 parts by weight of sugar to the concentrate obtained above to obtain a jelly stock solution;
After the low temperature ripening of the obtained jelly stock solution for 3 to 5 ℃ for 28 to 32 hours at room temperature for 28 to 32 hours at 28 to 30 ℃ production of the jelly using the extract Way. 2. The extract according to claim 1, wherein the extract of boil is a boil extract generated by steaming water from the surface after removing foreign matters and washing with water; Seaweed powder is a seaweed powder, laver powder, seaweed powder, kelp powder, seaweed powder, Ecklonia cava powder, rhubarb powder, mashed powder, characterized in that any one or more selected from the method of producing a jelly. According to claim 1, in addition to seaweed powder, 5-10 parts by weight fenugreek seed extract, 5-10 parts by weight of grape skin extract, 5-10 parts by weight persimmon peel extract, 5-10 parts by weight of tangerine peel extract, guarana fruit A method for producing a jelly according to the present invention, characterized in that 5 to 10 parts by weight of the extract or 5 to 10 parts by weight of the buttercup extract is further added. Jelly jelly prepared by the method of claim 1.