KR20210048242A - Hallabong puddinggel and its manufacturing method - Google Patents

Abstract

The present invention is to provide Citrus reticulata Shiranui pudding jelly containing the pericarp of Citrus reticulata Shiranui, which is rich in nutrients, having no bitter taste of the pericarp thereof, and maintaining the flavor and aroma of a raw fruit while having the texture of a pudding, and a manufacturing method thereof. By harmonizing a mixing ratio of a Citrus reticulata Shiranui extract, puree, and additives, it has the best taste and smell, and especially by using the pericarp, it reduces the amount of waste while preserving the taste of Citrus reticulata Shiranui.

Description

Hallabong pudding jelly and its manufacturing method {HALLABONG PUDDINGGEL AND ITS MANUFACTURING METHOD}

The disclosed contents relate to Hallabong pudding jelly and a method for manufacturing the same, and in particular, to Hallabong pudding jelly made in the form of a jelly by using from the juice to the peel of Hallabong and a method for manufacturing the same.

With the recent widespread use of Western food, dessert cafes and coffee shops are exploding, and as the number of dessert enthusiasts increases, the dessert market is attracting attention as a new future market in the processed food market. In particular, as major domestic supermarkets and convenience stores are reinforcing dessert zones in the form of small stores specialized in specific brands or categories in distribution stores, explosive growth is expected in the domestic market as well.

Pudding and jelly are representative dessert foods. Pudding is a representative dessert in the UK. Generally, it is a semi-solid gel-like food cooked by mixing eggs, sugar, and milk. It can be divided into steaming, oven-cooking, and cold-hardening. Pudding, a gel-like food, is known to be good for children and the elderly because it is easy to digest and absorb because it contains nutrients such as protein, carbohydrates, and lipids with a soft and soluble texture with its unique physical properties. Jelly is made by concentrating enough to coagulate when the fruit is cooled as it is or when water is boiled and the juice is squeezed out through compression, and sugar is added to the resulting liquid, which is then cooled to gel. Jellies are distributed in plastic containers so that they can be eaten or drink with a spoon.

Along with the growth of the domestic dessert market, the eye level of consumers, who have more opportunities to encounter various desserts, is also increasing.Consumers with higher eye levels have moved away from simple sweet and delicious desserts and have a pretty design, thinking health and safety as important factors.

Hallabong is rich in vitamin C. This vitamin C is excellent for skin care by helping the body produce collagen, acting as an antihistamine in the human body, activating metabolism, and preventing body temperature decline. It is excellent in preventing viruses such as cold by raising immunity, and it can prevent vascular diseases by playing a role of discharging waste products from blood vessels.

In addition, vitamin P, which is good for preventing adult diseases such as high blood pressure, arteriosclerosis, and aging, and vitamin A, which relieves eye fatigue and clears the eyes, are also contained.According to recent reports, not only the flesh but also the skin skin contains functional polyols such as limonene, naringin, and hesperidin. Due to the high content of bonoids, the potential value that can be used as a food ingredient is quite high.

On the other hand, during the cultivation of Hallabong, non-commercial Hallabongs occur, which are estimated to be more than 30% of the total, and negative perceptions of the quality of Hallabongs and lower prices are accompanied by a significant obstacle to the luxury goods business.

Therefore, if you manufacture pudding or jelly that is in the spotlight as a neat dessert and snack using a healthy Hallabong in response to the recent consumer's demand for dessert, you can increase added value while actively using non-commercial Hallabong. It is expected to contribute to price stabilization as well as to increase farm income.

Korean Patent Publication No. 10-2018-0022213 is a prior art for dessert using Hallabong, and Korean Patent Publication No. 10-2011-0042875 is a prior art related to pudding.

However, even though the peel of Hallabong has 6.3 times more nutrients than the case of ingesting only the flesh in addition to the functional nutrients disclosed above, there is a problem that it is not easy to commercialize, including the peel of Hallabong, due to the bitter taste peculiar to the peel of Hallabong.

Korean Patent Application Publication No. 10-2018-0022213 (2018.03.06.) Korean Patent Publication No. 10-2011-0042875 (2011.04.27.)

It is to provide Hallabong pudding jelly that contains the nutrient-rich skin of Hallabong and does not have the bitter taste peculiar to the peel, and maintains the flavor and aroma of the raw fruit while having the texture of the pudding.

As an example, the contents of this disclosure are the steps of adding an additive to the juice of Hallabong, which has been squeezed from Hallabong, mixing and heating, adding sugar to the heated mixture, and boiling, adding and sterilizing Hallabong puree to the boiled mixture. It describes a manufacturing method of Hallabong pudding jelly comprising the step of sealing and hardening the sterilized mixture.

Hallabong pudding jelly and its manufacturing method as described above have the optimum taste and scent through the harmony of the mixing ratio of Hallabong juice, puree, and additives. It has a saving effect.

1 is a flow chart showing the disclosed manufacturing method.
2 is a test report for the components of Hallabong pudding jelly according to the disclosed embodiment.
3 is a photograph of Hallabong pudding jelly prepared according to the disclosed embodiment.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is for explaining in detail enough that a person of ordinary skill in the art can easily carry out the invention, This does not mean that the technical spirit and scope of the present invention are limited.

1. Manufacturing method of Hallabong pudding jelly

Disclosed content is (A) adding an additive to the Hallabong juice juice juice of Hallabong, mixing and heating; (B) adding sugar to the mixture heated in step (A) and boiling; (C) adding and sterilizing Hallabong puree to the mixture boiled in step (B); And (D) sealing the mixture sterilized in step (C) and cooling it in a container.

(1) Preparation of Hallabong juice

The Hallabong juice of step (A) is characterized in that the whole Hallabong containing pericarp is juiced without adding water or purified water. Since the whole Hallabong is used without peeling off the skin, it is possible to reduce waste discharge, and it is possible to completely maintain nutrients such as limonene and hesperidin contained in the skin.

The preparation of Hallabong juice liquid includes (a) a washing step of inspecting Hallabong in advance to check whether there are spoilage and foreign substances in the raw material, and then wash it; (b) crushing step of crushing the inspected and washed Hallabong, including the skin; (c) a heating step of heating the crushed Hallabong; (d) a juicing step of juicing the heated Hallabong; (e) a sterilization step of sterilizing the juiced Hallabong juice; (f) cooling step of cooling the sterilized Hallabong juice liquid; is prepared including.

The crushing step in step (b) may be crushed using a small crusher or a hammer mill, and must be crushed including the skin of Hallabong. Since this step is to facilitate juice and reduce production time, it may be omitted depending on environmental conditions.

In the step (c), heating is performed at 40 to 60° C. for 20 to 40 minutes. If it is less than 40° C., the juice rate decreases, and productivity decreases due to a long time. If it exceeds 60° C., the bitter taste of the peel of Hallabong is strong. Therefore, heating at 40 to 60°C is preferable, and heating at 50°C is particularly preferable. If the heating time is less than 20 minutes, the juice rate is too low, about 50%, and if it exceeds 40 minutes, the bitter taste of the skin becomes strong and energy consumption increases, so it is not appropriate.

In the step (d), as long as it is possible to obtain the juice of the heated Hallabong, it is not particularly limited, but a method of high-speed blending, centrifugation, compression or extraction is preferred, and a hydraulic compactor is most preferred.

In the step (e), the sterilization treatment is preferably performed at 80 to 100° C. for 10 to 120 seconds as a step of killing or weakening the activity of pathogens or microorganisms. If it is less than 80℃, the sterilization effect is insignificant, and if it exceeds 100℃, the flavor of Hallabong juice is deteriorated. Likewise, if it is less than 10 seconds, the sterilization effect is not good, and if it exceeds 120 seconds, the flavor of Hallabong juice is deteriorated.

In the step (f), the sterilized Hallabong juice is kept fresh and cooled to prevent off-flavor. The cooling temperature is cooled to a temperature below room temperature, and at this time, it is effective to immediately cool the sterilized Hallabong juice liquid to prevent the risk of bacterial growth, and it is preferable to store it in a freezer after cooling.

(2) Mixing and heating of Hallabong juice and additives

Hallabong juice prepared by the method for preparing Hallabong juice is mixed with an additive, and the additive includes konjac powder, a gelling agent and carotene, and the amount of the additive is 1 to 1 konjac powder based on 100 parts by weight of Hallabong juice. It is preferably 2 parts by weight, 0.1 to 1 part by weight of a gelling agent, and 0.1 to 1 part by weight of a colorant.

Konjac refers to a jelly made from Old Yak potatoes, and contains nutrients such as ceramide, calcium, and feliphenol, and glucomannan in konjac acts to lower plasma cholesterol levels.

Old Testament Potato is a clan of taro, a substance belonging to the Chennamdae family, and is a raw material for making konjac. Powder can also be used as a raw material or paint for glue due to its unique viscosity.

The konjac powder used in the present disclosure may be a commercially available product, and preferably 1 to 2 parts by weight of konjac powder based on 100 parts by weight of Hallabong juice. When konjac powder is added to Hallabong juice, it is not desirable to exceed 2 parts by weight due to its characteristic dryness, and if it is less than 1 part by weight, it cannot sufficiently contain the nutrients of konjac powder.

The gelling agent is a material that forms cell membranes or cells of animals or plants and has a property of being soluble in heat, and a structure like a long elongated chain of a number of amino acids is connected to each other. Therefore, the gelling agent is added to Hallabong juice to create an elastic state.

As the gelling agent, at least one selected from the group consisting of gelatin, agar, and pectin may be used.Gelatin has a good texture when it enters the mouth and is soft when it passes from the neck, so it is often used as a gelling agent, but it is weak in temperature, so care must be taken in temperature management. need.

Agar is extracted from seaweed and has strong coagulation, so it can coagulate even in small amounts. The higher the sugar content, the stronger the strength of the agar, and the higher the transparency when the sugar content is 40% or more, it is the most preferred component of the gelling agents disclosed herein.

Pectin is a substance in the cell wall or cytoplasm of vegetables or fruits that controls the hardness of cells or forms the shape of cells. In the presence of sugar and acid, it creates a jelly-like network structure.

It is preferable to add 0.1 to 1 parts by weight of the gelling agent of the present disclosure based on 100 parts by weight of Hallabong juice, particularly preferably using agar, but adding 1 part by weight or less is good in reactivity with Hallabong juice. , This is because the transparency of the prepared Hallabong pudding jelly is good.

The colorant is added to prepare the disclosed Hallabong pudding jelly in a desired color, and can be used in the form of a solution or powder, and if it is intended to increase appetite by changing the color, there is no limitation on its use on the premise that it is harmless to the human body. However, since the disclosed contents are pudding jelly manufactured using Hallabong, it is preferable to use Hallabong powder or carotene to intuit that Hallabong is the raw material and to maintain the color, and to use Hallabong powder to minimize the change in taste. It is particularly preferred.

The carotene is a carbon polymer material, which is a biological material in which single bonds and double bonds alternate between carbon atoms. Spectroscopically, it absorbs blue light and reflects red light to give it a yellow light.

For the Hallabong powder, clean the Hallabong, including the pericarp, with baking powder and vinegar, cut it 2 to 5 times, roast it over medium heat, and cool it completely after roasting. The roasting and cooling process is repeated 10 to 14 times to completely remove moisture, and the Hallabong from which the moisture has been removed is pulverized into a powder form.

Hallabong powder produced by the above manufacturing process has a characteristic color of Hallabong, but is produced using Hallabong, so there is no change in taste even when used as a colorant for desserts such as fruit juice or pudding jelly using Hallabong.

The colorant is preferably 0.1 to 1 part by weight based on 100 parts by weight of Hallabong juice, and it is not necessary to exceed 1 part by weight because it is used for coloring.

After the additive is added to the Hallabong juice, the mixture is appropriately stirred and mixed, and the mixed mixture is heated. The heating temperature is performed at 80 to 110°C. When the temperature is less than 80° C., the moisture content of the mixture is too high, and when it is more than 110° C., too much moisture flies away and becomes too stiff.

(3) Add sugar and boil down

After adding the Hallabong juice and additives, adding sugar to the mixed and heated mixture to boil. The added amount of the saccharide is preferably 10 to 30 parts by weight based on 100 parts by weight of Hallabong juice, and the saccharide is preferably at least one selected from the group consisting of sugar, glucose, honey, fructose, xylitol and oligosaccharide, and sugar is agar. It is particularly preferred because it has good reactivity with a gelling agent such as.

If the added amount of the saccharide is less than 10 parts by weight, the reactivity of the gelling agent decreases, so that the viscosity becomes too thin and the sweet taste is weak, and if it exceeds 30 parts by weight, the viscosity increases and becomes hard, and the sweet taste is too strong, so you can feel the unique scent of Hallabong. none.

The boil-off process is performed at 40 to 60°C, and if the boil-off rate is less than 40°C, the boil-off speed is too slow, resulting in a decrease in productivity, and the loss of Hallabong flavor is large. When it exceeds 60°C, the bitter taste of the peel of Hallabong becomes stronger, so it is preferable to boil it at 40 to 60°C, and particularly preferably at 50°C.

(4) Preparation of Hallabong puree

Puree is also called puree, and in Korean it is called granular juice. It refers to the fact that the fruit is boiled or ground to thicken it with a thin sieve, and the disclosed Hallabong puree refers to the juice of Hallabong, which is boiled in a state containing the skin and contains fine grains.

The Hallabong puree of step (C) is characterized in that the whole Hallabong containing pericarp is made without adding purified water. Since the whole Hallabong is used without peeling off the skin, it is possible to reduce waste discharge, and it is possible to completely maintain nutrients such as limonene and hesperidin contained in the skin.

The manufacturing of Hallabong puree includes (a) a washing step of inspecting Hallabong in advance to check whether there are spoilage and foreign substances in the raw material, and then wash it; (b) crushing step of crushing the inspected and washed Hallabong, including the skin; (c) mixing step of mixing by adding sugar to the crushed Hallabong; (d) a heating step of heating the mixture; (e) a sterilization step of sterilizing the heated mixture; (f) a cooling step of cooling the sterilized mixture.

The crushing step in step (b) may be crushed using a small crusher or a hammer mill, and must be crushed including the skin of Hallabong. This step is to improve the blendability with sugars and to reduce the production time of puree, and may be omitted depending on environmental conditions.

In the step (c), the added amount of the saccharide is preferably 30 to 50 parts by weight based on 100 parts by weight of Hallabong including pericarp, and the saccharide is one selected from the group consisting of sugar, glucose, honey, fructose, xylitol, and oligosaccharide. It is preferable that it is above. Sugar is the most preferred in consideration of sugar content, blendability and economy.

If the added amount of the saccharide is less than 30 parts by weight, the reactivity with Hallabong decreases, and the viscosity becomes too thin and the sweetness is weak.If it exceeds 50 parts by weight, the viscosity increases and becomes hard, and the sweet taste is too strong, so you can feel the unique scent of Hallabong. none.

In step (d), heating is performed at 40 to 60° C. for 20 to 40 minutes. If the temperature is less than 40° C., the production time of puree decreases and productivity decreases. If it exceeds 60° C., the bitter taste of the peel of Hallabong becomes stronger, so at 40 to 60° C. It is preferable to heat, and it is particularly preferable to heat at 50°C. If the heating time is less than 20 minutes, the juice rate of Hallabong is too low, about 50%, and if it exceeds 40 minutes, the bitter taste of the rind becomes strong and energy consumption increases, which is not appropriate.

In the step (e), the sterilization treatment is preferably performed at 70 to 90° C. for 1 to 3 minutes as a step of killing or weakening the activity of pathogens or microorganisms. If it is less than 70℃, the sterilization effect is insignificant, and if it exceeds 90℃, the flavor of Hallabong juice is deteriorated. Likewise, if it is less than 1 minute, the sterilization effect is not good, and if it exceeds 3 minutes, the flavor of Hallabong juice is deteriorated.

In the step (f), the sterilized Hallabong juice is kept fresh and cooled to prevent off-flavor. The cooling temperature is set to -30 to -10°C, and if it is less than -30°C, the required energy consumption is too much, and if it exceeds -10°C, there is a concern of the generation of bacteria. In addition, it is effective to immediately cool the sterilized Hallabong juice liquid to prevent the risk of bacterial growth, and it is preferable to store it in a freezer after cooling.

(5) Hallabong puree addition and sterilization

Hallabong puree is added to the sol mixture by adding sugar in (3) and sterilized. The amount of Hallabong puree added is 40 to 60 parts by weight based on 100 parts by weight of Hallabong juice. Hallabong puree maintains the unique scent of Hallabong pudding jelly produced, supplies rich nutrients, and improves texture when chewing, including solids. If it is less than 40 parts by weight compared to 100 parts by weight of Hallabong juice, the characteristic scent of Hallabong is weakened, and the texture is not satisfactory when chewing because the solid content is too small, and if it exceeds 60 parts by weight, the solid content is too high to maintain the shape of jelly. Is difficult, and dispersion is not good.

The sterilization treatment is performed at a temperature of 60 to 80°C for 20 to 40 seconds, and if it is less than 60°C, the sterilization effect is insignificant, and if it exceeds 80°C, the flavor of Hallabong pudding jelly is deteriorated. Likewise, if it is less than 20 seconds, the sterilization effect is not good, and if it exceeds 40 seconds, the flavor of Hallabong pudding jelly decreases.

(6) Container sealing and cooling

Hallabong pudding jelly that has gone through the above process is filled in a container in a sealed manner, cooled and hardened to complete.

Filling is generally hot-packed and sealed in a container within 10 seconds at a temperature of 80 to 90°C.

The sealed product is gradually hardened at a temperature of 1 to 10°C, resulting in a jelly-like shape. At this time, after the sterilization is finished, the process of filling and sealing and then hardening should proceed quickly. If the filling and sealing time is prolonged after the sterilization is finished, there is a risk of bacterial growth. Therefore, it is desirable that the filled and sealed product type Hallabong pudding jelly undergo a cooling step within 30 seconds after sterilization.

If the cooling temperature is less than 1℃, the product becomes too hard and energy consumption unnecessarily increases. If it exceeds 10℃, the freshness decreases and there is a risk of product deterioration.

Hallabong pudding jelly is finally completed when the container is hardened by sealing and cooling.

In another aspect, the present disclosure relates to Hallabong pudding jelly prepared according to the above manufacturing method. The disclosed pudding jelly has the optimal taste and scent through the harmony of the blending ratio of Hallabong juice, Hallabong puree, and additives including the peel of Hallabong, and in particular, by using the peel, it reduces the amount of waste and preserves the taste of Hallabong. Shows the effect. Therefore, it does not have the bitter taste peculiar to the rind of Hallabong, which is rich in nutrients, and is a jelly-type product that maintains the flavor and aroma of the raw fruit while having the texture of a pudding, and is suitable for use as a dessert or snack.

2. Examples

(1) Preparation of Hallabong juice

After washing 1 kg of Hallabong, the Hallabong containing peel was put in a grinder and pulverized, and then placed in a container and heated at 50°C for 30 minutes. After heating, juice was extracted using a hydraulic press, and sterilized at 90° C. for 90 seconds. The sterilized Hallabong juice was cooled at room temperature.

(2) Preparation of Hallabong puree

500g of Hallabong was washed, Hallabong containing peel was put in a grinder and pulverized, then 200g of sugar was added and heated at 50°C for 30 minutes. After heating, the temperature was raised and sterilized at 80° C. for 2 minutes. The sterilized Hallabong puree was cooled at -20°C.

(3) Preparation of Hallabong powder

Wash the Hallabongs with baking powder and vinegar, cut the Hallabongs containing the skin, put them in a container, roast over medium heat, and cool completely. After the drying and cooling process was performed 12 times to completely remove moisture, it was ground in a grinder and made into powder.

(4) Preparation of Hallabong Pudding Jelly

5g of agar, 15g of konjac powder, and 5g of Hallabong powder were mixed with 1 kg of prepared Hallabong juice, heated at 95°C, 200g of sugar was added, and sol was performed at 50°C.

After adding 500 g of Hallabong puree to the boiled mixture, it was sterilized at 70°C for 30 seconds, filled in a container, and cooled to prepare Hallabong pudding jelly.

The ingredients of the prepared Hallabong pudding jelly are shown in FIG. 2, and it can be seen that the calorie per 100g is as low as 132 kcal, it is good for diet because there is little fat content, and the carbohydrate content is high, so it is suitable for use as a snack or dessert.

Claims (15)

Hallabong pudding jelly manufacturing method comprising the following steps:
(A) adding an additive to the Hallabong juice juice obtained from Hallabong, mixing and heating;
(B) adding sugar to the mixture heated in step (A) and boiling;
(C) adding and sterilizing Hallabong puree to the mixture boiled in step (B); And
(D) cooling by sealing the mixture sterilized in step (C) in a container.
The method according to claim 1,
The Hallabong juice of step (A) is a method of manufacturing Hallabong pudding jelly, characterized in that the nutrients of Hallabong are preserved as it is by squeezing the whole Hallabong including pericarp.
The method according to claim 1,
In the step (A), the additive includes konjac powder, a gelling agent and a colorant,
The amount of the additive added is 1 to 2 parts by weight of konjac powder, 0.1 to 1 part by weight of a gelling agent, and 0.1 to 1 part by weight of a coloring agent based on 100 parts by weight of Hallabong juice.
The method of claim 3,
The gelling agent is a method for producing Hallabong pudding jelly, characterized in that at least one selected from the group consisting of gelatin, agar, and pectin.
The method of claim 3,
The coloring agent is Hallabong powder or carotene,
The Hallabong powder is a method of manufacturing Hallabong pudding jelly, characterized in that after performing the process of grinding and cooling Hallabong including pericarp 10 to 14 times in a powder form.
The method according to claim 1,
The method of manufacturing Hallabong pudding jelly, wherein the amount of sugar added in step (B) is 10 to 30 parts by weight based on 100 parts by weight of Hallabong juice.
The method according to claim 1,
The method of manufacturing Hallabong pudding jelly, characterized in that the Hallabong puree of step (C) is prepared including the following steps:
(a) mixing 40 parts by weight of saccharides to 100 parts by weight of Hallabong including pericarp;
(b) heating the mixture at 40 to 60° C. for 20 to 40 minutes;
(c) sterilizing the heated mixture at 70 to 90° C. for 1 to 3 minutes; And
(d) cooling the sterilized mixture at -30 to -10°C.
The method according to any one of claims 1, 6 and 7,
The saccharide is one or more selected from the group consisting of sugar, glucose, honey, fructose, xylitol, and oligosaccharide.
The method according to claim 1,
The amount of Hallabong puree added in step (C) is 40 to 60 parts by weight based on 100 parts by weight of Hallabong juice,
The sterilization treatment is a method of manufacturing Hallabong pudding jelly, characterized in that the 20 to 40 seconds at a temperature of 60 to 80 ℃.
The method according to claim 1,
The cooling temperature in the step (D) is 1 to 10 ℃ manufacturing method of Hallabong pudding jelly, characterized in that.
Hallabong pudding jelly prepared using the method according to any one of claims 1 to 10.
Characterized in that it comprises 100 parts by weight of Hallabong juice, 40 to 60 parts by weight of Hallabong puree, 10 to 30 parts by weight of sugar, 1 to 2 parts by weight of konjac powder, 0.1 to 1 part by weight of a gelling agent, and 0.1 to 1 part by weight of a coloring agent. Hallabong Pudding Jelly.
The method of claim 12,
Hallabong pudding jelly, characterized in that the saccharide is at least one selected from the group consisting of sugar, glucose, honey, fructose, xylitol, and oligosaccharide.
The method of claim 12,
Hallabong pudding jelly, characterized in that the gelling agent is at least one selected from the group consisting of gelatin, agar, and pectin.
The method of claim 12,
The coloring agent is Hallabong powder or carotene,
Hallabong pudding jelly, characterized in that the Hallabong powder is prepared in a powder form after performing a process of grinding and cooling Hallabong including pericarp 10 to 14 times.

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