KR20180020840A - fruit vinegar Jelly - Google Patents
fruit vinegar Jelly Download PDFInfo
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- KR20180020840A KR20180020840A KR1020160105840A KR20160105840A KR20180020840A KR 20180020840 A KR20180020840 A KR 20180020840A KR 1020160105840 A KR1020160105840 A KR 1020160105840A KR 20160105840 A KR20160105840 A KR 20160105840A KR 20180020840 A KR20180020840 A KR 20180020840A
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
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- 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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
Abstract
Description
1.본 발명은 젤라틴을 이용한 과일식초를 첨가하여 만든 과일식초 젤리 제조방법이다.1. The present invention relates to a process for producing fruit vinegar jelly prepared by adding fruit vinegar using gelatin.
2. 과일종류는 한가지나 두가지가 될수 있다.2. Fruit varieties can be one or two kinds.
3. 과일에는 파인애플,바나나,복숭아,천도복숭아,오미자,매실,감,포도양조식초,비정제설탕이 있다.3. Fruits include pineapple, banana, peach, nectarine, omija, plum, persimmon, grape vinegar, non-refined sugar.
과일식초에는 상기제시된 과일,비정제설탕,양조식초를 1:1:1로 혼합후 2주 발효된 과일식초를 사용한다.For fruit vinegar, 1: 1: 1 mixture of fruit, unrefined sugar, and vinegar vinegar as described above and 2 weeks fermented fruit vinegar are used.
서구사회가 되면서 페스트푸드, 운동부족 등으로 비만을 유도하는 음식과 생활습관이 늘어남에 따라 각종 다이어트 음료가 출시되었다.In the western society, dietary beverages were released as the food and lifestyle that induces obesity by fast food and lack of exercise increased.
2013년 식초시장이 일반음료보다 시장이 확대되면서As the vinegar market expands to 2013,
사람들은 안전한 먹기리에 관심을 가졌으며 People were interested in safe eating.
방부제를 첨가하지 않는 천연발효식초에도 웰빙바람으로 인기가 높아졌다.Natural fermented vinegar, which does not contain preservatives, has also become popular as well-being.
홍조,미초 등 기존에 식초들은 신맛과 단맛이 어우러져 과일향을 풍긴다.Traditional vinegar, such as red pepper, and microchip, are mixed with sour and sweet flavors, and the flavor of the fruit is transmitted.
하지만 물과 비율을 맞추기란 쉽지는 않다.But it is not easy to match the ratio with water.
물에 따라 식초의 신맛이 좌우 되기 때문이다.The sourness of the vinegar depends on the water.
그래서 발명을 고안해낸것은 건강은 챙기면서 식초 특유의 신맛을 줄여 거부반응 없이 먹을수 있는 방법이 과일식초를 음료가 아닌 젤리로 발명해내는 것이다.So, what I invented was inventing the fruit vinegar as a jelly rather than a drink.
젤라틴은 만들기가 쉽고 소화흡수력도 빠르며 먹기에도 아주 간단하며 보관도 용이해서 이동할때도 섭취가 가능하다.Gelatin is easy to make, has good digestion and absorption ability, is very easy to eat, and easy to store, so it can be consumed even when it is moving.
본발명은 식초음료 특유의 신맛이 강해 먹기에 거부감이 들게되는 점을 고안하여 The present invention contemplates that a sour taste unique to a vinegar drink is strong,
몸에 좋고 맛도 좋은 젤리형태로 제조하여 제공하는 것을 목적으로 한다.It is intended to manufacture and provide a jelly form which is good to the body and tastes good.
또한 발명은 상기 제조방법에 의해서 과일식초를 첨가한 젤리를 제공하는 것을 목적으로 한다.Another object of the present invention is to provide jelly to which fruit vinegar is added by the above-mentioned production method.
(1) 과일,양조식초, 비정제설탕 을 1:1:1의 비율로 2주간 숙성을 하는 단계(1) maturation of fruits, vinegar and unrefined sugar at a ratio of 1: 1: 1 for 2 weeks
(2) 과일은 1가지나 2가지 이상을 이용할수 있다.(2) One or two or more fruits can be used.
과일종류로는 파인애플, 바나나, 복숭아, 포도, 감, 사과, 매실, 오미자,천도복숭아로 과일하나당 5~10조각을 낸다. Pineapples, bananas, peaches, grapes, persimmons, apples, plums, omija and nectarine are 5 to 10 pieces per fruit.
(2) 젤라틴 20g~30g 을 물100ml에 희석하여 상온에 10분정도 불여주는단계(2) Dilute 20 g to 30 g of gelatin in 100 ml of water, and allow to stand at room temperature for about 10 minutes.
(3) 상기 1과 2의 혼합물을 90 ~ 110℃에서 5분~10분 가열하는 단계(3) heating the mixture of the above 1 and 2 at 90 to 110 ° C for 5 minutes to 10 minutes
(3) 가열된 상기 혼합물을 젤리틀 넣고 20 ~ 30℃에서 30분 ~ 1 시간 방냉하는 단계(3) putting the heated mixture into a gellet, and cooling the mixture at 20 to 30 DEG C for 30 minutes to 1 hour
(4) 상기 과일식초즙은 젤리 총 중량 대비 50 ~ 80%로 첨가되고, 상기 젤라틴은 젤리 총 중량 대비 10 ~ 15% 로 첨가되는 것을 특징으로 하는 과일식초 젤리의 제조방법. (4) The fruit vinegar juice is added in an amount of 50 to 80% based on the total weight of the jelly, and the gelatin is added in an amount of 10 to 15% based on the total weight of the jelly.
본발명의 제조방법에 의한 과일식초제조 에서 성분을 설명할수가 있다.The components can be described in the production of fruit vinegar by the production method of the present invention.
식초는 초산 · 구연산 · 아미노산 · 호박산 등 60여 종 이상의 유기산을 포함하고 있으며, 비타민과 무기질 등 각종 영양소의 체내 흡수를 도와주는 촉진제 역할을 한다. 또한 많은 아미노산이 들어 있으며, 그 가운데 일부는 비만을 방지하고 콜레스테롤을 저하시켜 지방간을 막는 작용을 한다.Vinegar contains more than 60 kinds of organic acids such as acetic acid, citric acid, amino acid, and succinic acid, and acts as an accelerator to help absorption of various nutrients such as vitamins and minerals. It also contains a lot of amino acids, some of which prevent obesity and lower cholesterol to prevent fatty liver.
양조식초에 함유된 초산 등의 유기산은 식욕을 증진시킨다. 식초는 체내의 잉여 영양소를 분해하며 담즙이나 부신피질호르몬의 생성을 돕고, 피로를 유발하는 물질인 유산(젖산)의 생성을 막을 뿐 아니라 이미 생성된 유산은 분해한다. 생선회 등 날 음식을 먹을 때 식초를 사용하는 것은 살균 작용이 있기 때문이다. 또한 식초는 비만 예방, 간 기능 강화, 성장 촉진, 당 대사 촉진, 면역력 증강, 피로 회복 및 생활에 활력을 준다. 또 지혈(止血), 익혈(益血) 작용을 하고, 또한 혈액 순환을 촉진하고 피를 맑게 하며 각종 출혈성 질환을 다스리고 혈액의 생성을 도우며 빈혈을 개선한다.Organic acids such as acetic acid in vinegar improve the appetite. Vinegar breaks down the excess nutrients in the body and helps to produce bile and corticosteroids. It not only inhibits the production of fatty acids (lactic acid), which induces fatigue, but also breaks down already produced lactic acid. The use of vinegar to eat raw foods such as sashimi is due to its bactericidal action. Vinegar also provides vitality to prevent obesity, enhance liver function, promote growth, promote glucose metabolism, improve immunity, relieve fatigue and improve life. In addition, hemostasis (hemostasis), blood (益 血) action, and also promotes blood circulation, clears blood, regulates various hemorrhagic diseases, helps blood production and improves anemia.
특히 식초는 산소와 헤모글로빈의 친화력을 높여 뇌에 충분한 산소를 공급하여 머리를 맑게 해주고 기억력을 증진시킨다. 특히 파로틴(일명 회춘 호르몬)의 분비를 촉진하여 세포의 노화를 막고 뼈를 강하게 하고, 체내의 칼슘 흡착력을 높여서 골의 질량을 늘린다. 아울러 타액과 위액의 분비를 촉진하여 식욕을 증진시키고 소화 흡수를 도우며 갈증을 없앤다. 정장 작용을 통하여 배가 더부룩하고 꾸르륵거릴 때, 대변이 묽거나 설사 등의 개선에도 도움이 된다.In particular, vinegar enhances the affinity of oxygen and hemoglobin to supply enough oxygen to the brain to clear the head and improve memory. In particular, it promotes the secretion of parotin (a so-called rejuvenating hormone) to prevent aging of cells, strengthen bones, increase calcium absorption capacity in the body, and increase bone mass. In addition, saliva and gastric juice secretion to promote appetite, digestion and absorption helps eliminate thirst. When the stomach is full and the stomach is full, the stomach is diluted and the diarrhea improves.
그중 파인애플이 들어간 식초는 그 성분이 변비해소에 특효약이며 식이섬유가 풍부하여 파인애플식초가 다이어트에도 자리를 잡고 있다.Among them, the vinegar containing pineapple is a special medicine to relieve the constipation and is rich in dietary fiber, so pineapple vinegar is also on the diet.
하지만 신맛이 강한 탓에 하루 섭취량을 1000ml 넘지 않는것을 권장하고 있으며However, due to the strong acidity of the daily intake of 1000ml is recommended not exceed
지금까지 음료로만 먹는 과일식초를 젤라틴을 이용하여 젤리로 상품화를 만들어So far, we have made fruit vinegar, which is only drinkable, using gelatin to commercialize it as jelly.
영양분은 섭취하되 특유의 신맛의 거부감을 잡아주는등 간식으로 휴대하기가 용이한것이 특징이다.Nutrients are ingested, but they are easy to carry with snacks such as holding a unique sense of sourness.
도1은 다양한 조합비로 제조된 젤라틴을 이용한 과일식초 첨가 젤리를 보여주는 사진이다FIG. 1 is a photograph showing jelly added with fruit vinegar using gelatin prepared in various combination ratios
제조된 과일식초젤리를 하트모양 별모양등 다양한 틀의 모양으로 접시에 담아 냈으며 주부들 25명 대상으로 한결과 10점 우수로 기준으로 평가했으며The prepared fruit vinegar jelly was put on a plate in the form of various shapes such as a heart shape, and 25 housewives were evaluated on the basis of goodness and ten points of excellentness
평가기준은 모양,맛,식초특특유의 신맛의정도,향미,조직감, 재시식여부를 기준하였으며 평가로는 매우좋다(10점),좋다(8점),보통이다(5점),나쁘다(1점)으로 나타내었다.The evaluation criteria are based on the shape, flavor, sour taste, taste, flavor, texture, and taste of the peculiar taste of the vinegar. Very good (10 points), good (8 points), average (5 points), bad Point).
A1 A2 A3: 각각 50%, 60%, 80%,(W/W) 과일식초가 함유된 젤리A1 A2 A3: Jelly containing 50%, 60%, 80%, (W / W) fruit vinegar, respectively
Claims (1)
(2) 과일은 1가지나 2가지 이상을 이용할수 있다.
과일종류로는 파인애플,바나나,복숭아,포도,감,사과,매실,오미자,천도복숭아로
과일하나당 5~10조각을 낸다.
(2) 젤라틴 20g~30g 을 물100ml에 희석하여 상온에 10분정도 불여주는단계
(3) 상기 1과 2의 혼합물을 90 ~ 110℃에서 5분~10분 가열하는 단계
(3) 가열된 상기 혼합물을 젤리틀 넣고 20 ~ 30℃에서 30분 ~ 1 시간 방냉하는 단계
(4) 상기 과일식초즙은 젤리 총 중량 대비 50 ~ 80%로 첨가되고, 상기 젤라틴은 젤리 총 중량 대비 10 ~ 15% 로 첨가되는 것을 특징으로 하는 과일식초 젤리의 제조방법
(1) maturation of fruits, vinegar and unrefined sugar at a ratio of 1: 1: 1 for 2 weeks
(2) One or two or more fruits can be used.
Fruits include pineapple, banana, peach, grape, persimmon, apple, plum, omija, nectarine
It gives 5 to 10 pieces per fruit.
(2) Dilute 20 g to 30 g of gelatin in 100 ml of water, and allow to stand at room temperature for about 10 minutes.
(3) heating the mixture of the above 1 and 2 at 90 to 110 ° C for 5 minutes to 10 minutes
(3) putting the heated mixture into a gellet, and cooling the mixture at 20 to 30 DEG C for 30 minutes to 1 hour
(4) The fruit vinegar juice is added in an amount of 50 to 80% based on the total weight of the jelly, and the gelatin is added in an amount of 10 to 15% based on the total weight of the jelly.
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| KR1020160105840A KR20180020840A (en) | 2016-08-20 | 2016-08-20 | fruit vinegar Jelly |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020160105840A KR20180020840A (en) | 2016-08-20 | 2016-08-20 | fruit vinegar Jelly |
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| KR20180020840A true KR20180020840A (en) | 2018-02-28 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019164151A1 (en) | 2018-02-22 | 2019-08-29 | 주식회사 엘지화학 | Fuel cell and fuel cell stack comprising same |
| KR20190140757A (en) * | 2018-06-12 | 2019-12-20 | 한채원 | Method for producing vinegar foaming tablet for detoxication and diet |
| KR102336946B1 (en) * | 2020-06-24 | 2021-12-09 | 김철한 | Vinegar candy and manufacturing method of it |
-
2016
- 2016-08-20 KR KR1020160105840A patent/KR20180020840A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019164151A1 (en) | 2018-02-22 | 2019-08-29 | 주식회사 엘지화학 | Fuel cell and fuel cell stack comprising same |
| KR20190140757A (en) * | 2018-06-12 | 2019-12-20 | 한채원 | Method for producing vinegar foaming tablet for detoxication and diet |
| KR102336946B1 (en) * | 2020-06-24 | 2021-12-09 | 김철한 | Vinegar candy and manufacturing method of it |
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