KR20200074378A - Peach jelly premix and the preparation method thereof - Google Patents

Abstract

The present invention relates to peach jelly premix and a peach jelly premix preparation method. The peach jelly premix of the present invention is processed such that long-term peach storage is possible. As a result, peach can be better utilized with concerns currently rising over peach overproduction. The peach jelly premix of the present invention can be easily prepared into jelly by hot water pouring, and thus both adults and children can use the premix with ease and the use of the product can be enhanced. Further, the prepared jelly is excellent in food preference such as taste, aroma, color, and texture, and thus peach consumption can be increased.

Description

Peach jelly premix and the preparation method thereof

The present invention relates to a peach jelly premix, and a method for manufacturing the same.

Peach is a deciduous tree plant belonging to the Rosaceae family, and is one of the five major fruits in Korea as a representative summer fruit. Peach has a unique scent and sweetness, has a lot of juice and is soft, and is rich in pectin and vitamins A and C, which are vegetable dietary fibers. It is also known to be good for detoxifying nicotine in vivo, anti-cancer, anti-aging and whitening, quenching thirst, relieving fatigue, and easing hangovers. Peach is one of the most preferred foods for consumers in summer for its strong sweetness.

However, since the peach is soft and easily softens in summer when the temperature is high, storage is low, and 10-30% is discarded during the distribution process. To this end, the development of various processing methods is urgent.

Most studies using peaches mainly analyze the composition and functionality of raw peaches, improve shelf life of peaches, and change during storage. Most studies on processing methods using peaches include peach fermented liquor, peach drinks, etc. Although it is being researched, research and development of high value-added processed products is in its infancy compared to other fruits.

In recent years, the cultivation area of peaches and production has been steadily increasing, and over-production of peaches is expected, but the proportion of processing peaches has been continuously decreasing since 2000, and is only below 1%.

Therefore, in order to increase utilization and increase consumption of peaches, which are expected to be over-produced, and which have low processing weight, suitable processing methods and products that meet the consumer preference and can increase the utilization of products must be supplied to the market.

On the other hand, jelly belongs to the candy phase in Korea's food industry, and is defined as a solid phase without fluidity by being concentrated and molded by adding other food or food additives to it using sugars or sugar alcohols and gelling agents as raw materials. In general, jelly is manufactured by mixing sugar and gelling agent in fruit juice, concentrated and molded, and is a saccharide symbol food containing about 20% moisture. Jelly can provide various textures depending on the type of gelling agent capable of binding moisture.

The present inventors recently noticed that there is a fear of overproduction of peaches, and that the processing weight of peaches is low, and in order to solve them, the peach jelly premix according to the present invention has been tried, In the form of a premix that can be stored for a long time, if you prepare hot water at home, all adults and children can easily make and use jelly, which is useful because it can increase the utilization and utilization of peaches. The food symbols such as chromaticity and texture are also confirmed to be excellent processed foods, thereby completing the present invention.

Republic of Korea Registered Patent No. 10-0349623

An object of the present invention is to provide a peach jelly premix that can be easily prepared for home use.

Another object of the present invention is to provide a method for manufacturing the premix.

Another object of the present invention is to provide a peach jelly prepared from the peach jelly premix.

In order to achieve the above object,

In one aspect of the invention,

Peach juice or peach juice powder; And

Gelling agent comprising locust bean gum, carrageenan, and xanthan gum; containing,

Peach jelly premix is provided.

In another aspect of the invention,

Preparing a peach juice or peach juice powder; And

Preparing a gelling agent comprising locust bean gum, carrageenan, and xanthan gum; containing,

A method of manufacturing the peach jelly premix is provided.

In another aspect of the invention,

Peach jelly comprising the peach jelly premix is provided.

In another aspect of the invention,

A method of manufacturing the peach jelly using the peach jelly premix is provided.

The peach jelly premix provided in the present invention has a useful effect of processing the peach for long-term storage so as to improve the utilization of the peach, which is concerned about recent overproduction, and the peach jelly premix of the present invention is simple by pouring hot water Since it can be made of jelly, it can be easily used by adults, children, etc., and has a useful effect to increase product utilization. Furthermore, it has excellent food preferences such as taste, aroma, color, and texture of the jelly. Bars and peaches have a useful effect to increase consumption.

1 is a photograph showing the appearance of six peach jelly prepared from a powdered premix having a mixing ratio of different peach juice liquid powders of Examples 1-6.
Figure 2 schematically shows a manufacturing method of Preparation Example 1 peach juice.
3 schematically shows a method of manufacturing a peach juice solution of Preparation Example 2.
4 schematically shows a method of manufacturing jelly using the powdery premix of Example 1-6.
FIG. 5 schematically shows a method for preparing jelly using the mixture preparation premix and peach juice of Example 7-11.
6 is a photograph showing the appearance of five peach jelly prepared from powdery premixes having different gelling agent blending ratios of Examples 7-11.

Hereinafter, the present invention will be described in detail.

However, the following description is only to illustrate the present invention, the present invention is not limited from the following description.

In one aspect of the invention,

Peach juice or peach juice powder; And

Gelling agent comprising locust bean gum, carrageenan, and xanthan gum; containing,

Peach jelly premix is provided.

In the peach jelly premix,

The premix can be understood in a commonly known dictionary meaning, and the peach jelly premix is a mixture of the above-described juice solution or its powder and gelling agent in advance, or without mixing the juice solution or its powder and gelling agent. It may mean to have a separate. For example, the premix may be in the form of a liquid or a powder, for example, each component of the premix is mixed with the gelling agent, and the juice and the juice powder are selectively prepared in a mixed form with the gelling agent. It may be, or may be prepared without mixing. In addition, when the gelling agent and the juice solution or the juice solution powder are prepared without mixing, it may be a premix prepared in a separate fraction space.

Meanwhile, in the peach jelly premix,

The peach juice is not particularly limited, but may be a liquid substance obtained from peach fruit or pulp, for example, juice (juice), extract, extract, or fractions thereof. Preferably, the peach juice, the peach fruit or pulp can be understood as a juice prepared from a commonly known juice preparation process.

Meanwhile, the peach juice liquid delivery is not particularly limited, but is prepared by treating a liquid substance obtained from peach fruit or pulp, for example, juice (juice liquid), extract, extract, or fractions thereof by a general powdering process. It can be understood as a powder to be obtained, and preferably, the peach juice liquid powder can be understood as a powder produced by treating the obtained peach juice liquid with a generally known powdering process.

It is understood that the manufacturing process of the preparation of the peach juice solution and the powder thereof is not particularly limited, and the known juice solution preparation process and powdering process are included without limitation in the present invention.

The manufacturing method of the peach juice is not particularly limited as long as it includes a pulp juice step. In addition, the method for preparing the peach juice may further include an additional pre-treatment step, such as a peach washing step, a peel and wick removal step, and a peach grinding step, prior to the juice step, and further, the peach juice solution The preparation method of the may further include, after the juice step, adding an additive to the juice solution, or further post-treatment steps such as filtration, concentration, centrifugation, and recovery of the juice solution.

Meanwhile, the peach juice may include additives, wherein the additives may be food additives generally known, or, for example, flavoring agents, flavoring agents, sweetening agents, acidifying agents, antioxidants, vitamins, and minerals , An emulsifier, an edible pigment, and a preservative.

Meanwhile, the powdering of the juice solution may be, for example, freeze-drying the obtained juice solution, and then pulverizing it to prepare a powder.

On the other hand, in the peach jelly premix,

The gelling agent may further include additional gelling agents, additives, and the like.

In one aspect of the invention, the additional gelling agent may be a gelling agent further comprising dextrin, and the additive may be a commonly known food additive, for example, flavoring agents, flavoring agents, sweetening agents, acidifying agents, antioxidants It may be one or more additives selected from the group consisting of agents, vitamins, minerals, emulsifiers, food coloring, and preservatives.

The peach juice liquid powder: the weight ratio of the gelling agent,

0.05-1: 1, 0.07-1: 1, 0.09-1: 1, 0.1-1: 1, or 0.05-0.8: 1, 0.07-0.8: 1, 0.09-0.8: 1, 0.1-0.8: 1, or 0.05-0.7: 1, 0.07-0.7: 1, 0.09-0.7: 1, 0.1-0.7: 1, preferably, 0.3-0.6: 1, 0.4-0.6: 1. 0.3-0.5: 1, or 0.4-0.5: 1, and most preferably, about 0.5: 1.

Particularly, the weight ratio of the above-mentioned peach juice liquid powder: the gelling agent may be understood as a compounding ratio suitable for the preparation of jelly, or alternatively, as a blending ratio suitable for food preference such as taste, aroma, texture, and the like of the prepared jelly. It may be, or alternatively, it may be understood as a blending ratio suitable for aesthetics such as food appearance, color, and the like of the manufactured jelly.

On the other hand, the weight ratio of the peach juice solution: the gelling agent,

5-50: 1, 5-40: 1, 5-30: 1, or 8-50: 1, 8-40: 1, 8-30: 1, or 10-50: 1, 10-40: 1, 10-30: 1, preferably, 12-20: 1, most preferably, about 15: 1.

Particularly, the weight ratio of the above-mentioned peach juice solution: the gelling agent may be understood as a formulation ratio suitable for the preparation of jelly, or alternatively, as a formulation ratio suitable for food preference such as taste, aroma, texture, and the like of the produced jelly. Alternatively, it can be understood as a blending ratio suitable for aesthetics such as food appearance, color, and the like of the manufactured jelly.

In one embodiment of the present invention, the composition for preparing peach jelly (peach juice + gelling agent + purified water + other additives): the mixing ratio of the gelling agent was adjusted to 1.0 to 3.0% to prepare jelly, each from the use of different mixing ratios , Food, such as the appearance, pH, total acidity, sugar content, color, texture, astringency, and preference of the jelly, is reviewed in terms of functions and effects that can affect consumers, 100: 1.0-3.0, 100: 1.2 -2.8, 100: 1.5-2.5, or about 100: 2.0 is preferred, and it was found to be useful industrially, economically, and usefully from the above-mentioned specific blending ratio of jelly.

Furthermore, in the peach jelly premix,

The peach jelly premix: the weight ratio of the peach juice liquid powder,

For example, 100: 0.5-7, 100: 0.6-7, 100: 0.7-7, or 100: 0.8-7, preferably, 100: 0.5-6, 100: 0.6-6, 100: 0.7 -6, or 100: 0.8-6, and more preferably, 100: 0.5-5, 100: 0.6-5, 100: 0.7-5, or 100: 0.8-5.

In particular, the above peach jelly premix: the weight ratio of the peach juice liquid powder can be understood as a blending ratio suitable for the production of jelly, or alternatively at a blending ratio suitable for food preference such as the taste, aroma, texture, etc. of the jelly being produced. It may be understood, and alternatively, it may be understood as a blending ratio suitable for aesthetics such as food appearance, color, and the like of the manufactured jelly.

On the other hand, the peach jelly premix: the weight ratio of the peach juice,

For example, it may be 100:70-90, 100:70-85, 100:75-90, or 100:75-85.

In particular, the above peach jelly premix: the weight ratio of the peach juice liquid powder can be understood as a blending ratio suitable for the production of jelly, or alternatively at a blending ratio suitable for food preference such as the taste, aroma, texture, etc. of the jelly being produced. It may be understood, and alternatively, it may be understood as a blending ratio suitable for aesthetics such as food appearance, color, and the like of the manufactured jelly.

In one embodiment of the present invention, the composition for preparing peach jelly (peach juice powder + gelling agent + purified water + other additives): the mixing ratio of peach juice powder was adjusted to 0.2 to 1.2% to prepare jelly, each of different mixing ratios From the use of juice powder, foods such as the appearance of suitable jelly, pH, total acid, sugar content, color, texture, astringency, and preference are examined in terms of functions and effects that can affect consumers, 100: 0.2 -1.2, 100: 0.4-1.2, 100: 0.6-1.2, 100: 0.8-1.2, or 100: 0.8-1.0 may be preferred, and most preferably, it may be about 100: 1.0 days, and the above-mentioned specific It was proved that it is useful both industrially and economically from the blending ratio of jelly.

On the other hand, in the peach jelly premix,

The weight ratio of the locust bean gum: carrageenan: xanthan gum of the gelling agent is 1.5-3: 0.7-1.2: 0.7-1.2, or 1.8-2.5: 0.8-1.1: 0.8-1.1, or 1.9-2.1: 0.9-1.1: 0.9-1.1, or about 2:1:1 may be preferred.

In particular, the weight ratio of locust bean gum: carrageenan: xanthan gum of the above-mentioned gelling agent can be understood as a compounding ratio suitable for the preparation of jelly, and is otherwise suitable for food preferences such as taste, aroma, texture, etc. It may be understood as a blending ratio, or alternatively, a blending ratio suitable for aesthetics such as food appearance, color, and the like of the manufactured jelly.

On the other hand, when the gelling agent further comprises dextrin,

The weight ratio of the locust bean gum: carrageenan: xanthan gum: dextrin of the gelling agent is 1.5-3: 0.7-1.2: 0.7-1.2: 0.7-1.2, or 1.8-2.5: 0.8-1.1: 0.8-1.1: 0.8-1.1 , Or 1.9-2.1: 0.9-1.1: 0.9-1.1: 0.9-1.1, or about 2: 1:1: 1 may be preferred.

In particular, the weight ratio of the above-mentioned locust bean gum: carrageenan: xanthan gum: dextrin of the gelling agent can be understood as a compounding ratio suitable for the preparation of jelly, and alternatively, the taste, flavor, texture, etc. It may be understood as a suitable blending ratio, and alternatively, it may be understood as a blending ratio suitable for aesthetics such as food appearance, color, and the like of the manufactured jelly.

Furthermore, in the peach jelly premix,

The peach jelly premix may further include one or more additives, wherein the additives generally include, without limitation, additives that can be added to food, preferably the additives include flavors, flavors, sweeteners, It may be one or more selected from the group consisting of acidulant, antioxidant, vitamins, minerals, emulsifier, food coloring, and preservative.

In one embodiment of the invention,

As a sweetener, sugars such as sugar, lactose, glucose, glucose syrup, fructose, liquid fructose, reduced maltose, starch syrup, dextrin, or sugar alcohols such as sorbitol, mannitol, xylitol, and erythritol may be used. 2-60 parts by weight, or 5-30 parts by weight, or 6-20 parts by weight based on 100 parts by weight of the composition for preparing jelly may be used.

As an acidifying agent, citric acid, malic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, etc. may be used, and the amount thereof is 0.01-0.9, or 0.05-0.8, or 0.2-0.8, or 0.4-with respect to 100 parts by weight of the composition for preparing peach jelly. 0.6 parts by weight.

As a fragrance, peach, strawberry, grape, apple, banana, orange, lemon, watermelon, vanilla, butter, spice, mint, and herb scent may be used.

As antioxidants, ascorbic acid, tocopherol acetate, tocopherol, sodium hydrogen sulfite, sodium pyrosulfite, dibutylhydroxytoluene, and the like can be used.

In another aspect of the invention,

Preparing a peach juice or peach juice powder; And

Preparing a gelling agent comprising locust bean gum, carrageenan, and xanthan gum; containing,

A method of manufacturing the peach jelly premix is provided.

In the manufacturing method of the peach jelly premix,

In the step of producing a peach juice or peach juice powder,

The peach juice may be understood as a juice liquid in a process of manufacturing a peach fruit in a commonly known squeezing solution, and the peach juice solution powder may be understood as a powder produced by treating a juice solution in a conventional powdering process. have.

The process for preparing the peach juice and preparing the powder thereof is not particularly limited, and it can be understood that the known juice solution preparation process and powdering process are included without limitation in the present invention.

The peach juice is not particularly limited as long as it is prepared from a process including a conventional pulp juice step, but, for example, the method of preparing the peach juice solution may include, optionally, a peach washing step, a peel and wick removal step, As in the step of crushing peaches, one or more pre-treatment steps may be further included before the juice, and further, one or more additives may be added to the selectively obtained juice liquid, or the optionally obtained juice liquid may be filtered, concentrated, and centrifuged. It may further include the same additional subsequent steps.

Here, the additive may be a commonly known food additive, or selected from the group consisting of, for example, flavoring agents, flavoring agents, sweetening agents, acidifying agents, antioxidants, vitamins, minerals, emulsifiers, food colorings, and preservatives. It may be one or more.

In one embodiment of the invention,

The manufacturing step of the peach juice, preferably, as shown in Figures 2 and 3, peach washing step, peach peel and wick removal step, pulp juice step, 1% by weight of the juice solution of vitamin C (ascorbic acid) It may include an addition step, a centrifugation step, and taking only the supernatant.

Meanwhile, the manufacturing step of the peach juice liquid powder may be understood to further perform a subsequent powdering process after the above-described juice liquid production step, for example, the obtained juice liquid is well known for powdering. Any powdering process (method) and the like may be performed without limitation, and for example, the obtained juice solution may be freeze-dried and then pulverized to prepare a powder.

Furthermore, in the manufacturing method of the peach jelly premix,

The weight ratio of each peach juice liquid, peach juice liquid powder, gelling agent, additive, and individual components of the gelling agent is as described in the peach jelly premix of the present invention described above, and a duplicate description is omitted.

In another aspect of the invention,

A method of manufacturing the peach jelly using the peach jelly premix is provided.

Here, the manufacturing method of the peach jelly is to be prepared from the peach jelly premix provided by the present invention, this manufacturing method can be understood to be included without limitation if the manufacturing method using the present peach jelly premix.

Preferably, the manufacturing method of the peach jelly,

Mixing water and the peach jelly premix; And

Heating the obtained mixed solution; may be a manufacturing method comprising, or

Heating water; And

And mixing the peach jelly premix with heated water.

That is, the manufacturing method of the peach jelly, using the peach jelly premix of the present invention, can be performed by selectively inverting the mixing step and the heating step.

For example, first, water and peach juice liquid or peach juice liquid powder may be mixed to heat it, and the remaining premix components (gelling agent and other additives) may be mixed to prepare jelly, or, first, only water is heated. After this, the premix of the present invention (peach juice or peach juice powder + gelling agent and other additives) can be mixed to prepare a jelly.

On the other hand, the heating temperature and time of the heating step is not particularly limited as long as the conditions in which jelly can be prepared are included in the present invention.

On the other hand, the water to be mixed, purified water, ionic water, and the like can be used without particular limitation, preferably drinking water can be used. On the other hand, the amount of the water is not particularly limited, preferably 1 to 4 parts by weight compared to 1 part by weight of the premix, or a composition for preparing whole jelly (peach juice or peach juice powder + gelling agent + other additives + water) 50 to 80 parts by weight compared to 100 parts by weight, or 60 to 80 parts by weight may be used.

In another aspect of the invention,

Peach jelly containing the peach jelly premix, or

Peach jelly prepared from the method of manufacturing the peach jelly is provided.

The peach jelly provided by the present invention,

The peach jelly containing at least a portion of the peach jelly premix of the present invention is not particularly limited, and may preferably be peach jelly prepared from the method of manufacturing the peach jelly.

Here, the peach jelly provided by the present invention has a specific blending ratio (weight ratio) of the premix, alternatively, a specific gelling agent and a peach juice liquid or a peach juice blending ratio (weight ratio), and, alternatively, each component of a specific gelling agent. From the compounding ratio (weight ratio) of the appearance, brightness, color, pH, total acid, sugar content, texture, taste, and the effect of improving food preference is achieved, it is possible to provide economical and industrially advantageous food.

In particular, the premix of the present invention is a processed product that can be stored for a longer period of time, and there is a fear of overproduction in recent years. Peach Jelly Premix can be made from jelly with simple recipes at home, and has the advantage of being available to all adults and children.

Hereinafter, the present invention will be described in detail by the following production examples, examples, and experimental examples.

However, the following preparation examples, examples, and experimental examples are only illustrative of the present invention, and the contents of the present invention are not limited by them.

<Production Example 1> Preparation of peach juice

As shown in Fig. 2, the peach juice was washed with peach, removing the peel and wick of the peach, adding fruit juice, adding 1% by weight of vitamin C in the juice, and centrifuging (8,000 rpm, 10 minutes). It was prepared by taking only the supernatant.

<Production Example 2> Preparation of peach juice

As shown in Fig. 3, the peach juice is washed with peach, peeled and wicked, crushed, added with browning inhibitor (0.1% vitamin C), added pectinase (0.1% pectinase), enzyme reaction (at room temperature, 30 minutes), Each step of juice was prepared in order.

<Production Example 3> Preparation of peach juice liquid powder

The juice solution obtained in Preparation Example 1 was freeze-dried and then pulverized to prepare a peach juice solution powder.

<Example 1> Preparation of powdery premix 1

0.2 parts by weight of the peach juice liquid powder obtained in Preparation Example 3, 20 parts by weight of sugar, 0.6 parts by weight of citric acid, and locust blanks, carrageenan, and xanthan gum as a gelling agent, respectively, at a mixing ratio of 1 part by weight, 0.5 parts by weight, and 0.5 parts by weight Thus, a powdery premix was prepared.

<Example 2> Preparation of powdery premix 2

A powdery premix was prepared by performing the same procedure as in Example 1, except that the peach juice liquid powder was used in 0.4 parts by weight.

<Example 3> Preparation of powdery premix 3

Except that the peach juice powder was used in 0.6 parts by weight, it was carried out as in Example 1, to prepare a powdery premix.

<Example 4> Preparation of powdery premix 4

Except that the peach juice powder was used in 0.8 parts by weight, it was carried out as in Example 1, to prepare a powdery premix.

<Example 5> Preparation of powdery premix 5

A powdery premix was prepared by performing the same procedure as in Example 1, except that the peach juice liquid powder was used in 1.0 part by weight.

<Example 6> Preparation of powdery premix 6

A powdery premix was prepared by performing the same procedure as in Example 1, except that the peach juice liquid powder was used in 1.2 parts by weight.

The blending ratios of the premixes of Examples 1 to 6 are shown in Table 1 below.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Peach juice powder
(Production Example 3) 0.2 0.4 0.6 0.8 1.0 1.2 Sugar 20 20 20 20 20 20 Citric acid 0.6 0.6 0.6 0.6 0.6 0.6 Locust Bean Sword One One One One One One Carrageenan 0.5 0.5 0.5 0.5 0.5 0.5 Xanthan gum 0.5 0.5 0.5 0.5 0.5 0.5 Purified water 77.2 77 76.8 76.6 76.4 76.2 system 100 100 100 100 100 100

(The purified water in Table 1 was used in combination with the powdery premix of Example 1-6 to be 100 in total.)

<Example 7> Preparation of mixed preparation premix 1

30 parts by weight of sugar, 2 parts by weight of citric acid, and 2 parts by weight, 1 part by weight, 1 part by weight, and 1 part by weight of locust emptiness, carrageenan, xanthan gum, and dextrin as a gelling agent were mixed to prepare a premix mixture. .

<Example 8> Preparation of mixed preparation premix 2

Excluding that the gelling agent was used in a mixing ratio of 3 parts by weight, 1.5 parts by weight, 1.5 parts by weight, and 1.5 parts by weight of locust gongcom, carrageenan, xanthan gum, and dextrin, respectively, and the mixture preparation was premixed as in Example 7 above. It was prepared.

<Example 9> Preparation of mixed preparation premix 3

Excluding that the gelling agent was used in a mixing ratio of 4 parts by weight, 2 parts by weight, 2 parts by weight, and 2 parts by weight of locust gongcom, carrageenan, xanthan gum, and dextrin, respectively, and the same procedure as in Example 7 was carried out to prepare a premix of the mixing agent. It was prepared.

<Example 10> Preparation of mixed preparation premix 4

Excluding that the gelling agent was used in a mixing ratio of 5 parts by weight, 2.5 parts by weight, 2.5 parts by weight, and 2.5 parts by weight of locust gongcom, carrageenan, xanthan gum, and dextrin, respectively, and the same procedure as in Example 7 was carried out to prepare a premix of the mixing agent. It was prepared.

<Example 11> Preparation of mixed preparation premix 5

Excluding that the gelling agent was used in a mixing ratio of 6 parts by weight, 3 parts by weight, 3 parts by weight, and 3 parts by weight of locust gongcom, carrageenan, xanthan gum, and dextrin, respectively, and was performed in the same manner as in Example 7, to prepare a premix of the mixing agent. It was prepared.

The mixing ratios of the premixes of Example 7 to Example 11 are shown in Table 2 below.

Example 7 Example 8 Example 9 Example 10 Example 11 Peach juice
(Production Example 2) 150 150 150 150 150 Sugar 30 30 30 30 30 Citric acid 2 2 2 2 2 Locust Bean Sword 2 3 4 5 6 Carrageenan One 1.5 2 2.5 3 dextrin One 1.5 2 2.5 3 Xanthan gum One 1.5 2 2.5 3 Purified water 313 310.5 308 305.5 303 system 500 500 500 500 500

(The peach juice in Table 2 was used in 150 parts by weight of the one prepared in Preparation Example 2, and purified water was used in combination with the peach juice and the premix of Example 7-11 to be 500 in total.)

<Experiment 1> Jelly evaluation according to the change ratio of the peach juice liquid powder

Peach jelly was prepared as follows using a powdered premix having a blending ratio of different peach juice liquid powders of 1-6 in the Examples shown in Table 1 above, and evaluated as follows.

Preparation of the jelly using the powdered premix of Example 1-6, after heating the water as shown in Fig. 4 (preparing hot water), add the powdered premix of each Example 1-6 to it and stir for 70 seconds Then, the obtained mixed solution was poured into a molding mold, cooled to room temperature, and after 15 minutes, solidified in a refrigerator at 4° C. for 2 hours to prepare 6 jelly each.

<1-1> appearance observation

The appearance of six peach jelly prepared from a powdered premix having a blending ratio of different peach juice liquid powders of Examples 1-6 was observed, and illustrated in FIG. 1.

<1-2> Acidity and sugar content evaluation

The pH, total acid (%), and sugar content ('Brix) of each of the six obtained jelly were measured and are shown in Table 3 below.

pH Total acidity (%) Sugar content ('Brix) Example 1
(Peach juice liquid powder 0.2%) 3.23±0.01 0.31±0.00 15.7±0.6 Example 2
(Peach juice powder 0.4%) 3.21±0.00 0.32±0.00 16.3±0.6 Example 3
(Peach juice liquid powder 0.6%) 3.22±0.01 0.34±0.00 16.3±0.6 Example 4
(Peach juice liquid powder 0.8%) 3.15±0.01 0.35±0.00 16.7±0.6 Example 5
(Peach juice liquid powder 1.0%) 3.13±0.01 0.36±0.01 17.0±0.0 Example 6
(Peach juice liquid powder 1.2%) 3.11±0.01 0.40±0.00 17.3±0.6

Looking at Table 3, the pH of peach juice powder jelly showed a tendency to decrease significantly as the amount of peach juice powder added increased, and total acidity and sugar content increased significantly as the amount of peach juice powder added increased. The tendency to do was confirmed.

<1-3> chromaticity evaluation

The chromaticity (brightness, redness, yellowness) of each of the six obtained jelly was measured and is shown in Table 4 below.

L (brightness) a (redness) b (yellowness) Example 1
(Peach juice liquid powder 0.2%) 45.07±1.18 0.14±0.02 3.10±0.04 Example 2
(Peach juice powder 0.4%) 44.58±0.03 0.16±0.01 3.18±0.01 Example 3
(Peach juice liquid powder 0.6%) 43.84±0.24 0.19±0.01 3.28±0.03 Example 4
(Peach juice liquid powder 0.8%) 43.70±0.86 0.26±0.01 3.94±0.09 Example 5
(Peach juice liquid powder 1.0%) 43.43±0.36 0.27±0.04 4.00±0.04 Example 6
(Peach juice liquid powder 1.2%) 43.08±0.47 0.47±0.05 5.11±0.14

Looking at Table 4, as the added amount of the peach juice powder increased, the lightness (L) value tended to decrease, and the redness (a) and yellowness (b) tended to increase, indicating that the peach juice powder It can be seen that as the amount of added increases, the color becomes vivid.

<1-4> Organizational evaluation

The texture (hardness, gumminess, chewiness, adhesion, elasticity, cohesiveness) of each of the six obtained jelly beans was measured and shown in Table 5 below.

Hardness (g) Adhesiveness (g.s) Elasticity (%) Cohesiveness (%) Sword Chewiness Example 1
(0.2%) 200.64±4.12 -13.18±1.89 0.90±0.01 0.51±0.01 104.24±1.87 87.31±9.84 Example 2
(0.4%) 223.91±1.17 -13.70±2.14 0.88±0.01 0.50±0.02 112.42±5.21 99.16±5.58 Example 3
(0.6%) 226.75±6.18 -15.76±0.72 0.83±0.05 0.51±0.01 115.86±4.31 95.50±3.14 Example 4
(0.8%) 237.46±7.50 -17.26±1.46 0.85±0.02 0.50±0.00 118.63±3.83 100.95±2.61 Example 5
(1.0%) 285.22±1.47 -16.58±0.90 0.86±0.02 0.51±0.02 144.67±6.66 124.68±6.37 Example 6
(1.2%) 397.62±11.27 -24.40±2.13 0.84±0.03 0.61±0.03 242.47±8.93 203.53±14.73

Looking at Table 5, as the addition amount of the peach juice liquid powder increases, the hardness, gumminess and chewability of the jelly increase significantly, from which the physical properties of the jelly increase as the amount of the peach juice liquid powder increases. It can be confirmed that this has become even harder.

In addition, as the added amount of the peach juice powder increased, the adhesiveness and springness tended to decrease, and the cohesiveness of the 1.2% added group (Example 6) was the highest.

<1-5> Sensory evaluation

Each of the six obtained jelly was subjected to sensory evaluation (color, gloss, aroma, sweetness, sourness, texture, preference), and shown in Table 6 below.

color burnish incense sweetness Sour taste Organization Preference Example 1
(0.2%) 4.75±1.06 5.58±1.16 4.33±0.78 4.92±1.16 4.42±1.51 4.67±1.56 4.58±1.08 Example 2
(0.4%) 4.83±0.83 6.00±0.74 5.08±0.79 5.08±1.68 5.25±1.60 4.75±1.22 5.08±1.16 Example 3
(0.6%) 5.58±1.08 5.67±0.89 5.25±0.87 5.25±1.82 5.08±2.07 4.67±1.44 4.83±1.85 Example 4
(0.8%) 5.50±1.24 5.33±0.98 5.33±1.07 5.42±1.08 5.67±1.67 6.58±1.16 5.75±1.71 Example 5
(1.0%) 5.83±1.75 6.00±1.13 6.00±1.13 5.83±1.59 5.83±1.40 6.67±1.07 5.67±1.92 Example 6
(1.2%) 3.92±1.44 3.50±1.17 3.25±1.14 3.33±1.23 3.67±1.07 3.42±1.00 3.67±1.50

Looking at Table 6, the sensory evaluation results showed high preference for color, shine, sweetness, texture, and overall preference for 0.8% peach juice powder (Example 4) and 1.0% addition (Example 5). In the scent and sour taste, the peach juice liquid powder 1.0% added group (Example 5) showed high preference.

In addition, it was confirmed that the bar showing a high score in all items was a peach juice liquid powder added 1.0% group (Example 5).

<Experimental Example 2> Jelly evaluation according to the change in the blending ratio of the gelling agent

Peach jelly was prepared as follows using the mixed preparation premix of 7-11 in the above embodiment, peach juice and purified water, and evaluated as follows.

Specifically, the preparation of peach jelly using the premix of Example 7-11 was performed as shown in FIG. 5.

① Frozen peach juice is prepared by thawing in advance. The preparations required for jelly production are also pre-mixed and packaged in portions of four.

② Frozen peaches are cut into sizes that fit into a jelly cup. At this time, you can use live peach (time required: 20 minutes).

③ Pour 150 mL of peach juice and 308 mL of purified water into a saucepan and boil it in the microwave. Set the fire level to the highest level and turn off the fire when it starts to boil (time required: 5 minutes).

④ Mix the preparations without adding them all at once and stir them with a spatula to dissolve with residual heat (time required: 5 minutes).

※ While the foam does not form, the mixed preparation does not clump and melts well, and the gelation does not dissolve at room temperature.

⑤ Put 2-3 pieces of peaches of ② into the jelly cup and pour ④ (time required 10 minutes).

⑥ Let stand for 20 minutes.

⑦ Put ⑥ in the refrigerator and let it jelly for 1 hour (time required: 1 hour).

The obtained 5 jelly was evaluated as follows.

<2-1> Visual observation

The appearance of five peach jelly prepared from a premix having different gelling agent blending ratios of Examples 7-11 and a peach juice liquid of the same blending ratio was observed, and illustrated in FIG. 6.

<2-2> Acidity and sugar content evaluation

The pH, total acid (%), and sugar content ('Brix) of each of the five obtained jelly were measured and shown in Table 7 below.

pH Total acidity (%) Sugar content ('Brix) Example 7
(1.0% gelling agent) 3.36±0.02 0.70±0.00 13.4±0.1 Example 8
(1.5% gelling agent) 3.45±0.01 0.66±0.01 14.9±0.1 Example 9
(2.0% gelling agent) 3.42±0.04 0.57±0.06 14.3.±0.2 Example 10
(2.5% gelling agent) 3.42±0.03 0.53±0.02 16.1±0.1 Example 11
(3.0% gelling agent) 3.46±0.01 0.59±0.00 15.1±0.1

Looking at Table 7, pH and sugar content showed a tendency to increase significantly as the amount of the gelling agent increased, and the total acid was confirmed to decrease significantly.

<2-3> chromaticity evaluation

The chromaticity (brightness, redness, yellowness) of each of the five obtained jelly was measured and is shown in Table 8 below.

L (brightness) a (redness) b (yellowness) Example 7
(1.0% gelling agent) 45.18±0.01 0.89±0.02 9.03±0.02 Example 8
(1.5% gelling agent) 41.06±0.01 0.83±0.02 7.72±0.02 Example 9
(2.0% gelling agent) 39.19±0.10 0.54±0.02 6.34±0.04 Example 10
(2.5% gelling agent) 39.59±0.17 0.26±0.02 6.04±0.13 Example 11
(3.0% gelling agent) 38.61±0.01 0.02±0.01 5.75±0.01

Looking at Table 8, as the amount of the gelling agent increased, the lightness (L) value tended to decrease, and the redness (a) and yellowness (b) also tended to decrease. 6 It was confirmed that it became dark as shown in the photo.

<2-4> Evaluation of texture

The texture (hardness, gumminess, chewiness, adhesiveness, elasticity, cohesiveness) of each of the five obtained jellies was measured and shown in Table 9 below.

Fragility Elasticity (%) Cohesiveness (%) Chewiness Example 7
(1.0%) 9484.05±3950.92 72.83±3.07 74.48±16.76 129.16±52.30 Example 8
(1.5%) 19249.16±6041.34 98.78±0.77 115.09±12.68 194.86±61.01 Example 9
(2.0%) 15310.55±2244.31 102.49±1.18 113.26±7.11 149.27±20.71 Example 10
(2.5%) 18996.55±4860.47 104.19±3.55 122.93±16.67 182.27±46.28 Example 11
(3.0%) 23341.56±4664.19 105.12±1.68 130.93±12.96 222.13±44.77

Looking at Table 9, it can be seen that as the addition amount of the peach juice liquid powder increased, the crackability, elasticity, cohesiveness, and chewiness of the jelly significantly increased.

<2-5> Sensory evaluation

Each of the five obtained jellies was subjected to sensory evaluation (color, texture, flavor, sweetness, and preference evaluation) and is shown in Table 10 below.

color Texture incense sweetness Preference Example 7
(1.0%) 5.4±1.81 5.9±2.1 5.2±1.3 3.6±1.3 5.0±1.6 Example 8
(1.5%) 6.1±1.4 6.2±1.5 5.7±1.5 3.7±1.3 5.1±1.7 Example 9
(2.0%) 6.0±1.2 6.2±1.4 5.8±1.7 4.5±1.4 5.8±1.0 Example 10
(2.5%) 5.7±1.4 5.2±1.5 5.0±1.8 4.3±1.2 5.2±1.3 Example 11
(3.0%) 5.4±1.4 4.6±1.2 5.2±1.8 4.4±1.8 5.0±1.2

When the results of evaluating the five pre-mixed preparations of Example 7-11 having different gelling agent mixing ratios and the five preparations of the same formulation ratio using the peach juice were evaluated, the preparation of the gelling agent during the preparation of peach jelly The preferred blending ratio is found to be 2%.

Claims (10)

Peach juice or peach juice powder; And
Gelling agent comprising locust bean gum, carrageenan, and xanthan gum; containing,
Peach jelly premix.
According to claim 1,
The peach juice liquid powder: the weight ratio of the gelling agent,
Peach jelly premix, characterized in that it is 0.05-1: 1.
According to claim 1,
The peach jelly premix: the weight ratio of the peach juice,
100: characterized in that 0.5 to 7, peach jelly premix.
According to claim 1,
The weight ratio of the locust bean gum: carrageenan: xanthan gum of the gelling agent,
Peach jelly premix, characterized in that 1.5-3: 0.7-1.2: 0.7-1.2.
According to claim 1,
The gelling agent further comprises dextrin, peach jelly premix.
The method of claim 5,
The weight ratio of the locust bean gum: carrageenan: xanthan gum: dextrin of the gelling agent,
Peach jelly premix, characterized in that 1.5-3: 0.7-1.2: 0.7-1.2: 0.7-1.2.
Preparing a peach juice or peach juice powder; And
Preparing a gelling agent comprising locust bean gum, carrageenan, and xanthan gum; containing,
Method of manufacturing a peach jelly premix of claim 1.
The method of claim 7,
The gelling agent is characterized in that it further comprises a dextrin, a method for producing a peach jelly premix.
Claim 1 comprising the step of mixing the peach jelly premix and water;
How to make peach jelly.
A peach jelly comprising the peach jelly premix of claim 1.

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