KR20120097281A - Making method of a jelly using seaweed - Google Patents

Abstract

PURPOSE: A producing method of jelly using seaweed is provided to reduce the unique seaweed odor from the jelly, and to maintain the flavor, the color, and the taste of the seaweed. CONSTITUTION: A producing method of jelly using seaweed comprises the following steps: mixing 100ml of water and 2-3g of gelatin, and heating the mixture until the gelatin is melted; adding 1g of brown seaweed powder, 0.1g of laver powder, 17.5-25g of oligosaccharide, 7.5-25g of pine needles, 0-25g of citron syrup, 0.1-0.6g of cinnamon powder, 0-3g of pine needle extract, 0-0.2g of mulberry leaf powder, 0-0.2g of green tea leaf powder, and 0-0.2g of garlic powder, and heating the mixture; cooling the heated mixture in a molding frame at room temperature, and hardening the mixture in a refrigerator for 12 hours.

Description

Making method of a jelly using seaweed

The present invention relates to a manufacturing method of jelly using seaweed, and more particularly, the taste, aroma, and color of the seaweed are intact. The present invention relates to a method of preparing jelly using seaweed that contributes to income raising of aquaculture farmers and contributes to the acquisition of foreign currency by producing and exporting high value products.

In general, seaweed has been widely used as a raw material for edible, medicinal, feed, or seaweed industries, and recently, research and development have been actively conducted to utilize it as a food source in earnest as a material for health food.

These seaweeds are rich in vitamins and minerals as their main characteristics. Among them, vitamins contain a large amount of B1, B2, C, and niacin, and the minerals in seaweeds are especially high in brown algae, so seaweed, kelp, and shellfish are minerals. It is a good source.

In addition, the seaweed contains various functional ingredients such as taurine, N-3 fatty acid, alginic acid, fucoidan, pectin, and dietary fiber, which may exhibit physiological activity when consumed by higher animals in addition to vitamins and minerals.

As described above, even though the seaweed contains abundant vitamins, minerals and physiologically active substances, the consumption method of the seaweed is very simple and is mostly about the first processed product. Therefore, the development of various processed products using the seaweed is required.

However, the algae, despite the fact that the circulation is vulnerable to the biological state, processing is not essential, due to the insufficiency of the development of processing technology, the current situation is not effective.

In other words, conventionally, as a natural food, it is used as a raw material in a general home or in various forms, and is used as a food material in a diet or used as a resource for soup, noodles, snacks, etc., which are mixed by processing algae.

As described above, it is difficult to find processed foods mainly containing seaweeds because the taste of consumers decreases due to the seaweed smell of the seaweeds, so that the seaweeds are not damaged by vitamins, minerals and bioactive substances contained in the seaweeds. The research and development of the manufacturing technology of processed foods that can reduce the seaweed odor is urgent.

Therefore, the present invention is to solve the above problems, the taste, aroma, color of the algae appear as it is, and contribute to the health of consumers by providing the opportunity to eat seaweed by improving the taste of consumers due to the reduction of seaweed odor, The purpose of the present invention is to provide a manufacturing method of jelly using algae, which contributes to the income increase of traders and contributes to the acquisition of foreign currency by producing and exporting high value products.

Method for producing a jelly using seaweed according to the present invention for achieving the above object, the gelatin 2 to 3g in 100ml of water and heating until the gelatin is dissolved; Seaweed powder 1g and seaweed powder 0.1g, oligosaccharide 17.5 ~ 25g, pine needle solution 7.5 ~ 25g, yuja blue 0 ~ 25g, cinnamon powder 0.1 ~ 0.6g, pine needle extract 0 ~ 3g, mulberry leaf powder 0 ~ 0.2g, 0 ~ 0.2g green tea powder, 0 ~ 0.2g garlic powder, and heating it; After the heating to put it in a constant mold and cooled at room temperature and solidified for 12 hours in the refrigerator; characterized in that it is prepared as.

As described above, the present invention contributes to the health of consumers by increasing the taste, aroma, and color of the algae, and improves the taste of consumers due to the decrease of the algae, thereby contributing to the health of consumers and contributing to the increase of income of the farmers. It is a very useful invention that can contribute to the acquisition of foreign currency by producing and exporting value-added products.

Hereinafter, the present invention for achieving the above-described effect in detail.

Method for producing a jelly using seaweed according to the present invention, the gelatin 2 ~ 3g in 100ml of water and heating until the gelatin is dissolved; Seaweed powder 1g and seaweed powder 0.1g, oligosaccharide 17.5 ~ 25g, pine needle solution 7.5 ~ 25g, yuja blue 0 ~ 25g, cinnamon powder 0.1 ~ 0.6g, pine needle extract 0 ~ 3g, mulberry leaf powder 0 ~ 0.2g, 0 ~ 0.2g green tea powder, 0 ~ 0.2g garlic powder, and heating it; After the heating, put it in a fixed mold and cooled at room temperature and solidify in a refrigerator for 12 hours.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Experimental material

The algae used in the present invention was purchased from a seaweed processing company in Wando-gun, Jeonnam, and used as a green tea powder, mulberry leaf powder, pine needle powder, cinnamon powder, garlic powder, oligosaccharide purchased commercially available products.

Preparation of Seaweed Jelly

The preparation of the present invention seaweed jelly was carried out preliminary experiments on the seaweed powder, gelatin, sugar ratio and then determined the raw material blending ratio.

In other words, the seaweed jelly had a good color when the seaweed extract was added during the preliminary experiment, but the powder was used in terms of economy and use.

In addition, the gel was prepared using various gelling agents such as gelatin and agar, which was inferior to the chewiness when added to the gelatin, but was soft in the mouth. Decided.

Afterwards, the optimum amount of gelatin was determined to be 4 g and 2 g of seaweed powder through several preliminary experiments in which different amounts of gelling agent and seaweed powder were added to prepare seaweed jelly.

In order to minimize seaweed smell, recipe was prepared by adding pine needle powder, green tea powder, citron powder, cinnamon powder, and garlic powder.

For the preparation of seaweed jelly, as shown in [Fig. 1] below, 200g of water and a small amount of gelatin are added to a container and heated until all of the gelatin is dissolved, followed by oligosaccharides, sugar, seaweed powder, and other incidental ingredients. After the ingredients were heated, they were placed in a constant mold, cooled at room temperature, and solidified in a refrigerator for 12 hours to be used for the experiment.

Analysis of General Components and Total Sugars

The general ingredients of the jelly were water-based heating and drying method, the crude fat was used the soxhlet method, and the crude powder was used as a direct incineration method in an electric furnace at 550 ~ 600 ℃.

Crude protein was measured by semi-micro Kjeldahl (Foss, Denmark, nitrogen distillation apparatus, semi-automatic steam heating, 250ml).

Total sugar was measured by Phenol-H ₂ SO ₄ method.

About 5 g of the sample was added, distilled water was added thereto, and the mixture was fixed to 50 ml, and then extracted with a sonicator for 1 hour, followed by filtering with filter paper (Whatman No. 4). 1 ml of the filtrate and 5 ml of 5% Phenol solution were added and mixed with 5 ml of special sulfuric acid. The mixture was left to stand for 30 minutes and the absorbance was measured at 470 μm of a UV-VIS Spectrophotometer (Agilent 8453). Total sugar content was calculated using Glucose standard curve.

Chromaticity measurement

To measure the chromaticity, repeat the values of L (lightness), a (redness), and b (yellowness) using a color difference meter (Model CR-3600D, Minolta Co., Japan) 10 times. Measured and expressed as average value. L, a, and b values of the standard white board were 97.52, -0.21, and 0.41, respectively.

Hardness and strength measurement

Measurement method (Sun Rhemeter Compac-100Ⅱ, Sun Sci., Japan) cuts the sample into 2cm * 2cm * 2cm and adapts: No.1, φ25, load cell: 2.0kg, defromation: 50%, table speed : 60.0 mm / min, depth of entry: 10.00 mm.

General bacteria and fungi

General bacteria and fungus experiments were conducted by the Food Code (2010KFDA).

First, general bacteria were dispensed in 1 ml of test solution and 1 ml of each dilution in 2 bacterial film dry film media (3M, aerobic plate count agar) (in the same way as a control test solution to confirm the sterility of the test operation). The number of red colonies generated after 24 hours of incubation in a 35 ° C. incubator was calculated and the average bacterial count was calculated by multiplying the average colony by the dilution factor.

The number of fungi was tested according to the general bacteria measurement method, and the medium was calculated as fungal water by incubating for 5 days at 25 ° C using Potato Dextrose Agar (DifcoTM, France).

Sensory evaluation

The sensory test of the seaweed jelly was carried out after fully understanding so that the object of the present invention, the evaluation method and the measurement items could be well recognized.

The evaluation items are as shown in [Table 1] below. The higher the preference for the color, smell, taste, texture, and overall preference of the jelly, the higher the score of 5 points, and the lower the preference, the 0 points.

Each sample was randomly numbered and placed in a disposable dish of the same size (20 × 20 × 20 mm) and provided to the sensory examiners simultaneously with water.

The significance was verified by Duncan's multiple range test (p <0.005).

[Table 1] Sensory evaluation test

Results of Seaweed Jelly Manufacturing

Prior to the preparation of jelly, seaweed and seaweed were selected through preliminary experiments among seaweeds except seaweed, which is easy to purchase as a dry product among seaweeds, has excellent unit price and processing characteristics, and has the highest seaweed smell.

In order to reduce the seaweed odor, the color of seaweed became clear after heat treatment, but the seaweed fishy smell remained and the seaweed odor changed to savory, but when the jelly was prepared, the seaweed jelly was dark and muddy and the seaweed powder was mainly used. It was prepared and the formulation is as shown in Table 2 below.

Several preliminary experiments were conducted with different amounts of gelling agent and seaweed powder to determine the optimum amount of gelatin as 6g, wakame powder and laver powder as 2g and 0.2g. In addition, pine leaf liquid, mulberry leaf powder, green tea powder, yujacheong, cinnamon powder, garlic powder, etc. were added to minimize seaweed odor.

Table 2 Formulation Table of Jelly

Jelly made by adding heat-treated seaweed is shown in [Figure 2] below.

Blank made with seaweed, gelatin, and oligosaccharide was clear and transparent in appearance and felt elastic but strong in seaweed.

In the case of P-J01 prepared with citron, it was prepared without adding oligosaccharide, and the organic acid content of citron was thought to have influenced the gelatinization at around 60%.

In the case of P-J03 and P-J04 prepared by adding cinnamon, the color was brownish and turbid than the blank, but it was considered to be due to the color of cinnamon, and it showed less seaweed odor as the amount added.

 P-J05 with 70% solid content of pine needle extract has a dark brown color and has a strong pine needle aroma like red bean paste.

P-J06 prepared by mixing 0.2g of mulberry leaf powder and cinnamon had the clearest and most transparent appearance among the jelly, but it had a peculiar green leaf, and P-J07 and P-J08 added pine needle blue (pine leaf liquid) P-J08 had less seaweed odor than P-J07 with 0.4g powder, so green tea powder did not seem to affect seaweed odor reduction.

In the case of P-J09 and P-J10 prepared by adding garlic powder, P-J10 with 0.2g of cinnamon decreased the seaweed smell than P-J09.

end. Analysis of General Components and Total Sugars

The results of the general component analysis of 10 samples are shown in Table 3 below.

[Table 3] General Ingredients (Unit:%)

The content of common ingredients in all samples showed similar results, and sample P-J10 showed the lowest water content of 0.03% compared to other samples.

This may be due to the heat treatment during the manufacturing process and it is necessary to standardize the manufacturing process in mass production.

Oligosaccharides were added to all samples except Samples P-J02 and P-J03 to supplement the sugar components of the jelly.Samples P-J02 and P-J03 did not contain oligosaccharides because they contained a large amount of sugars in the raw materials themselves. . As a result, the sugar content was similar in all samples, and sample P-J08 showed the lowest content of 13.1 ± 0.1%.

I. Chromaticity

L (lightness), which represents brightness, is white 100↔0 black, a (redness) represents saturation, red +100 ↔ -80 green, and b (yellowness) represents yellow + 70↔ -80 blue. The chromaticity measurement results of the jelly are shown in [Table 4] below.

[Table 4] Chromaticity Measurement

 P-J07 had the highest L-value, 38.37 ± 3.22, and P-J05 with pine needle extract was the darkest with 21.78 ± 0.73. It is believed that the concentration and color are darkened with a solid content of 70%.

The redness was highest in P-J05 (0.44 ± 0.23), the b value of yellowness was 1.96 ± 0.45, and the highest in P-J08, and the jelly added with cinnamon powder showed the highest overall value.

All. Hardness and strength measurement

The hardness and strength of the jelly according to the addition of pine needle solution, citron juice, cinnamon powder, garlic powder, pine needle extract, mulberry leaf powder, and green tea powder are shown in Table 5 below.

[Table 5] Hardness and strength measurement

Hardness was highest in P-J05 with pine needle extract, followed by P-J02> P-J05> P-J04> P-J10. The intensity of P-J01 was the highest with 6.833E + 03, and P-J05, which had the highest hardness, showed the lowest.

la. General bacteria and fungi

11 seaweed jelly including the control is stored in the refrigeration of 5 ~ 10 ℃ and 10 weeks at a week interval test results of general bacteria and fungi are shown in [Table 6,7] below.

[Table 6] General bacteria measurement

Table 7 Fungi Measurement

In the case of the control group, microorganisms occurred after 7 weeks of general bacteria, and 9 weeks of P-J02, P-J03, and P-J04 were P-J01, P-J05, P-J07, P-J08, and P-J09. P-J10 did not colonize until 10 weeks.

As in general bacteria, the control group showed colony after 7 weeks, and most jelly did not show colony until 9 weeks. It was confirmed that the microbial safety of 10 species except the control group until 8 weeks.

hemp. Sensory evaluation

The results of the sensory evaluation of the present invention seaweed jelly are shown in Table 8 below.

As a result of measuring color preference, P-J01, P-J02, P-J04, P-J08, P-J09, P-J10 scored high, and control group and P-J03 showed the lowest score. It is believed that the panel prefers jelly with a certain amount of color rather than a characteristic color.

As a result of measuring the preference for odor, there was no difference between samples, but the control group showed the lowest score of 1.80 ± 0.71, which was probably caused by seaweed odor.

The preference for taste was low in the control group at 1.20 ± 1.15 and P-J05 and P-J07 at 1.92 ± 0.28. The control group received low scores due to seaweed as well as the smell, and P-J05 and P-J07 seemed to have low preference due to the strong aroma of pine needles.

As a result of measuring preference for the texture of the jelly, the control group showed the lowest 1.72 ± 1.31 preference. Overall preference was higher in P-J02 and P-J09 at 2.60, followed by P-J01, P-J08, P-J05, P-J06, P-J07, P-J04, P-J10, P-J03, and then control group. 2.24, 2.24, 2.16, 2.16, 2.16, 2.00, 2.00, and 1.96, respectively, showed affinity with the other samples, and the control group showed a low preference.

As a result of sensory evaluation, P-J01 and P-J08, P-J02 and P-J09 scored high in all categories, and the control group showed the lowest preference.

Therefore, pine needle solution (pine needle blue), cinnamon powder, citron powder, and garlic powder seemed to reduce the algae fishy smell of seaweed jelly, and it was evaluated to be a great development product.

As described above, the present invention has been described by means of a limited embodiment, but the present invention is not limited thereto, and the technical spirit of the present invention and a patent will be described below by those skilled in the art to which the present invention pertains. Various modifications and variations will be possible within the scope of the claims.

Claims (1)

Adding 2 to 3 g of gelatin in 100 ml of water and heating until the gelatin dissolves;
Seaweed powder 1g and seaweed powder 0.1g, oligosaccharide 17.5 ~ 25g, pine needle solution 7.5 ~ 25g, yuja blue 0 ~ 25g, cinnamon powder 0.1 ~ 0.6g, pine needle extract 0 ~ 3g, mulberry leaf powder 0 ~ 0.2g, 0 ~ 0.2g green tea powder, 0 ~ 0.2g garlic powder, and heating it;
After the heating it was put in a fixed mold and cooled at room temperature and solidified in the refrigerator for 12 hours;
Method for producing jelly using seaweed, characterized in that it is prepared as.