KR20210102127A - Gelatin jelly containing peach flesh and its manufacturing method - Google Patents

Abstract

The present invention, which is a jelly adding flesh and flavor of peaches, is to manufacture peach flesh jelly which improves peach flavor of raw peaches by adding the texture and peach flavor of raw peaches. The present invention comprises the following steps: 1) separating the peach juice and sludge by squeezing raw peach fruits after washing them by immersion in water, removing the moisture from the peach skin, removing the seeds; 2) after washing the fresh peaches by immersing them in water, removing the moisture from the skin of the peach and removing the skin, and then slicing the peach from which the skin and seeds have been removed to obtain sliced flesh; and 3) immersing and washing the fresh harvested peaches, removing moisture from the fruit skin, removing the skin and seeds, shredding the flesh, and removing the surface moisture of the sliced peach flesh.

Description

{Gelatin jelly containing peach flesh and its manufacturing method}

The present invention relates to a peach pulp jelly using the peach pulp and flavor and a method for producing the same,

In more detail, the first material mixed and blended with 70% weight peach juice and 30% weight chopped peach flesh is added to liquid gelatin of 20-30% weight of the first material, either in peach flavor or citrus flavor. It relates to a peach pulp jelly with improved sensory properties by adding flavor to less than 0.001% to 5% of the total weight of the total weight plus each weight of gelatin, peach juice, and peach pulp by selecting , and to a method for producing the same.

Gelatin is a colorless, odorless, edible material that has already been used as a food manufacturing base, such as jelly, ice cream, and pudding, or is used to make desserts at home and can be easily purchased from the market.

Peach flavor is added to peach juice and products using peach juice, and is used in various cosmetics and beauty body products.

Citrus fragrance is a fragrance obtained from citrus fruits and oranges in fragrance classification, and is widely used in the manufacture of food and beverages, and various cosmetics, teeth, beauty products, and body products.

In the present invention, peach pulp jelly is prepared by adding one of peach juice, peach pulp, peach flavor, or citrus flavor to gelatin not presented in the cited invention.

In this case, sugar may be added, and for example, one or two or more of xylitol, stevia, unrefined sugar, unrefined cane sugar, refined white sugar, brown sugar, etc. may be mixed and used.

Peach ( Prunus persica , peach ) is a fruit of the radish tree belonging to the genus Rosaceae. The place of origin is the highlands of 6,000 to 2,000 m above sea level in North China. The peach tree, also called a copy tree, is a small tall tree with reeds. As a seasonal fruit in the summer in Korea, it is a fruit with high consumer choice and satisfaction.

Species classification includes peach and nectarine. Peaches can be classified into white peaches and red peaches with white flowers.

Recently, among young consumers, this fruit is so well known that it can be divided into Takbok (peach with hard flesh) and Mulbok (a juicy and soft peach).

Peaches have low storage capacity because their flesh is soft and easily softened in the hot summer months, and a large amount of peaches are discarded in the process of sorting and distribution after harvesting. Due to the severe price fluctuations due to the actual conditions of the market, it is necessary to develop various methods of manufacturing peach products in order to stabilize the price and improve added value.

In the meantime, as a manufacturing method using peaches, there are hazelnut (wild peach) blue and peach fermented wine, and peach drinks have been studied. Research and development of high value-added products feel insufficient in number compared to other fruit products.

The present invention has recently paid attention to the increasing number of product groups that are commercialized by adding juice of fruits or vegetables and medicinal materials (typically red ginseng) to gelatin.

Gelatin (English: gelatin) is a type of protein that has a transparent color. It has almost no taste and is mainly added to foods that give a chewy texture, such as jelly. Gelatin is broken down by proteolytic enzymes (proteases).

It is obtained by decomposing and refining natural proteins composed of animal hides, cartilage, tendons, etc. Gelatin can be divided into two types, type A made by acid treatment and type B made by basic treatment.

It is used as a food additive such as ice cream, jelly, pudding, etc., or used in medicine, photography, industry, and the manufacture of banknotes.

Peach flavor is additionally used in cosmetics, bath products, beauty agents, food, beverages, etc. to increase consumer preference and increase added value of products.

Citrus fragrance is a fragrance extracted from citrus fruits and oranges. It is also widely used in cosmetics, bath preparations, cosmetics, cosmetics, food, beverages, health food, and pharmaceuticals to enhance the flavor and added value of products.

In the present invention, the peach flavor that is lost from the peach juice and the pulp according to the manufacturing method in which a jelly with peach flesh is added, and thermal contact is essential in the compounding step with gelatin during the production step, liquefying the gelatin, and the production method By supplementing this, we intend to present the possibility of developing high value-added products using peaches, increasing the profits of related farmers and developing ancillary industries by improving product characteristics.

In the present invention, peach flavor or citrus flavor is added to supplement and supplement the flavor and sugar content of raw peaches that are inevitably lost in the process of producing peach pulp jelly, and for the same purpose, xylitol is used as sugar to supplement and supplement sugar content. was used.

Prior art literature

Republic of Korea Patent Publication 10-2016-0084824

Republic of Korea Patent Registration 10-2097212

Korean Patent Laid-Open Patent No. 10-2021-0002353

Republic of Korea Patent Registration No. 10-0937442

Source - KIPRIS

Differences from prior art.

the present invention Cited Invention 1 Cited Invention 2 Cited Invention 3 purpose A method of manufacturing peach pulp and flavored gelatin jelly. A peach jelly premix, and a method for preparing the same. Offers peach jelly prepared with the addition of gelatin. Providing jelly-like food and beverages containing a gelling agent. Configuration Peach fruit jelly with peach juice and pulp, peach flavor (or citrus flavor) added. 1. Juicing the peach to separate the juice and the pulp;
2. A step of removing the seeds from the peeled peaches and then shredding them to obtain the pulp;
3. Mixing the fruit juice and pulp obtained in steps 1 and 2 above with liquid gelatin melted at 80-100° C.;
4. Agitating for mixing in step 3.
5. Peach pulp jelly and its manufacturing method, characterized in that the step of adding peach flavor or citrus flavor to 4. How to make Peach Jelly Premix
-1) squeezing the peach flesh to obtain a juice;
centrifuging the juice to obtain a supernatant and freeze-drying the supernatant to obtain a peach juice powder;
2) 1.0 parts by weight of the peach juice powder obtained in step 1), 1.0 parts by weight of locust bean gum,
0.5 parts by weight of carrageenan, and
xanthan gum 0.5 weight
Steps to Blend Wealth
A preparation of peach jelly premix, characterized in that it consists of
Joe method.
- Peach jelly-free mix prepared by the above manufacturing method -Peach jelly containing peach juice, carrageenan, sugar, gelling agent (gelatin) and water
-The peach juice is jelly
50-70% of total weight
adding
-The gelling agent is pudding gun
Add in 1-2% by weight -Carrageenan, xanthan gum, locust bean gum, pectin, mannan,
One or two or more selected from guar gum, tamarind gum and tara gum as a main ingredient
containing a gelling agent that
jelly food
-The gelling agent contains 0.001 to 2.0% by weight
-The content of guar gum, tamarind gum and tara gum
In the range of 97 to 1% of the sieve gelling agent effect When producing peach pulp jelly by the method presented in the present invention, anyone who is not a chemical engineer or a food engineer can easily produce peach pulp jelly by a simple and safe process. According to the present invention, peach producers can increase the distribution weight of fruits, reduce fruits discarded due to storage period problems, and consumers can enjoy the texture and flavor of the pulp of peach fruits throughout the year. The peach jelly prepared with the peach jelly premix provided in the present invention has excellent food preferences such as taste, aroma, and texture, and has the effect of being able to easily and quickly manufacture using the premix. Peach jelly prepared by adding gelatin has the effect of displaying the taste, aroma, and color that are optimized to the consumer's preference.
The type and blending amount of the gelling agent used for food and drink in the form of jelly,
And by appropriately controlling the addition timing of salts, solids and emulsifiers, the viscosity and
It is possible to prepare a fluidized jelly syrup with low thixotropic properties, and there is an effect that a jelly-like plant can be prepared using the same. The main difference from the prior art. 1. By adding flavor, the flavor lost in the manufacturing process was compensated to preserve the flavor of the original peach.2. It supplements the sugar lost in the manufacturing stage and uses the peach flesh to preserve the texture of the original peach.

1. The present invention preserves and enhances the peach flavor of raw peaches by supplementing the peach flavor that is lost due to the process of hot water bath essential in the manufacturing process of gelatin jelly to preserve and increase the flavor of raw peaches.

3. In the gel and peach jelly manufacturing method, it is characterized in that in the process of mixing gelatin and peach juice, the sugars in peaches are diluted or sugars are added to equalize the irregular sugar content due to the characteristics of the raw material.

This is neither published nor explained in each cited invention.

2. About Cited Invention 1

The purpose of Cited Invention 1. is 1) squeezing the peach flesh to obtain a juice;

centrifuging the juice to obtain a supernatant, and freeze-drying the supernatant to obtain peach juice powder;

2) A method for producing a peach jelly premix, comprising mixing 1.0 parts by weight of the peach juice powder obtained in step 1), 1.0 parts by weight of locust bean gum, 0.5 parts by weight of carrageenan, and 0.5 parts by weight of xanthan gum; It consists of the peach jelly premix manufactured by the manufacturing method.

2. About cited invention 2.

The purpose of Cited Invention 2. is to provide a peach jelly prepared by adding gelatin, and Cited Invention 2. is a peach jelly containing peach juice, carrageenan, sugar, a gelling agent (gelatin) and water, but peach juice Silver is added in an amount of 50 to 70% based on the total weight of the jelly, and the gelling agent is added in an amount of 1 to 2% based on the total weight of the pudding.

Regarding the present invention, since it is different from the peach juice + pulp + peach flavor of the present invention, there is a difference in the composition of the invention. That is, it can be used only in the form of peach juice, contains gelatin as an essential component as a gelling agent, and does not provide peach jelly as in the present invention. It does not provide a simple manufacturing method while increasing the taste by adding flavor and high food preference by containing

3. About Cited Invention 3

The purpose of cited invention 3. is to provide a jelly-like food and drink containing a gelling agent, and cited invention 3. includes carrageenan, xanthan gum, locust bean gum, pectin, mannan, guar gum, tamarind gum and tara gum It consists of jelly-like food and drink containing 0.001 to 2.0% by weight of a gelling agent with one or two or more selected from among the main ingredients.

In relation to the present invention, there is a difference in the composition of the invention because it does not contain peach flesh and flavor, and the combination containing the gelling agent of the present invention or the weight ratio thereof is not disclosed.

In addition, as in the present invention, the texture (hardness, chewing texture, adhesion between materials, elasticity, ) and food preference such as taste, flavor, texture, etc. Not starting._

The present invention develops a manufacturing method using only fruit juice or a method of manufacturing peach jelly by mixing only the fruit with water,

One). A method of manufacturing peach pulp and flavored jelly using the texture, flavor, and taste of the raw peach by adding flavor that enhances the pulp and flavor of the raw peach is posted.

2). A method of supplementing and preserving the peach flavor that is inevitably generated due to the dilution effect during the mixing process of peach juice and gelling agent and the thermal contact that occurs during the process is posted.

3). A method of supplementing and supplementing the sugar content of raw peaches due to the dilution effect during the mixing process of peach juice and gelling agent is posted.

In order to achieve the above object, the present invention,

Washing the fresh peaches by immersion in water, removing moisture from the peach skins, squeezing them, and separating them into peach juice and sludge;

After washing the fresh peaches by immersion in water, removing moisture from the peach skins, removing the washed peach skins, removing the seeds, and then slicing the peach flesh to obtain sliced peach flesh; and

After immersing and washing the fresh harvested peaches, removing moisture from the peel and then shredding the peach pulp from which the seeds and peel are removed, removing the surface moisture of the sliced peach pulp; including,

liquefying the gelatin with a bath at 80-100°C;

Mixing the first material in which the peach juice and the pulp prepared in the above step are mixed in a ratio of 7:3 to the liquid gelatin heated to 80-100°C;

Mixing and stirring the first material in liquid gelatin heated to 80-100°C;

Pouring peach pulp gelatin after mixing and stirring into a mold and cooling;

A first peach pulp jelly is prepared by a peach pulp jelly characterized in that it is prepared by subdividing and packaging the elastic peach pulp jelly that has been poured into a mold and cooled.

Gelatin in which peach flavor or citrus flavor is mixed with the first material at 80-100°C in one step during the step of mixing or stirring the peach juice and the pulp of the peach pulp jelly made by the above method or the step of pouring into a mold A method for producing a peach pulp jelly, characterized in that it is added within 0.001 to 5% by weight of the total weight plus a, to prepare a second peach pulp jelly.

In the step of mixing the peach juice and the pulp in the manufacturing step of producing the peach pulp jelly made by the above method, or in the step of stirring, or pouring into the mold, xylitol as a sugar is melted with the first material at 80 to 100 ° C. A third peach pulp jelly is prepared by a method for producing peach pulp jelly, characterized in that it is added within 1 to 3% by weight of the total weight plus the weight of each gelatin.

The mixing ratio of the peach juice and the sliced peach pulp is 7:3, although it is appropriate to prepare the first material as the first material, but it is not fixed. The amount can be controlled by observing the bonding viscosity between the liquid gelatin and the materials to be added.

Peach juice is prepared by washing the harvested peaches by submerging them, removing moisture from the peel, and putting them in a fruit juicer to separate them into peach juice and sludge.

To wash the peaches by submersion, they can be washed in water mixed with 2% sodium percarbonate in washing water, and washed by immersion in 2% edible vinegar washing water.

The washing process is the above step, washing in water mixed with 2% sodium percarbonate in washing water, or immersed in 2% edible vinegar washing water and washed, then washed 2-3 times in clear water so that no peach hairs remain.

The size for shredding peach flesh is appropriate for one measuring side of the sliced peach flesh to be 2 to 5 mm, but a mold (mold) for solidifying the gelatin liquefied in a water bath and the stirring and mixing step and adding flavor to the peach pulp jelly. The size of the segment can be adjusted in consideration of the size and the viscosity of the bonding between the gelatin and the first material.

The shape of sliced peach flesh can be sliced into regular or atypical polyhedrons, or circular or spherical shapes.

1. The effect that can be obtained by the present invention is to expand the manufacturing method so that the texture and flavor of peach raw material can be consumed in all seasons, so that consumers can easily consume it as a snack, dessert, or convenience food.

2. With a simple manufacturing method, peach producers can produce, which can increase farm household income and expand employment.

3. Even though there is no problem with the characteristics of the raw material, it is possible to reduce unnecessary waste of raw peaches while increasing added value by using the raw materials discarded in the classification such as imbalance and size in the industry.

The peach pulp jelly produced by the manufacturing method of the present invention preserves and increases the texture, flavor, and sugar content of the raw material of the peach, while allowing consumers to access it more familiarly, thereby enabling the development of peaches as high value-added products. there is

1] sequentially shows the process for producing peach pulp jelly.
S1 is a step of washing the harvested peaches, washed by immersion in water, or by immersion in 2% sodium percarbonate water or 2% vinegar mixture. At this time, you can dilute the percarbonate of soda or dilute it in water mixed with vinegar, and wash it with sodium percarbonate or vinegar water and then wash it 2-3 times in clear water. Repeat washing until it is judged that they are completely removed.
S2 is the step of removing the water remaining on the peel of the washed peach. Place it in a shaded place or use a blower to remove the remaining water on the peel.
S3 is a step of removing the seeds from the washed and dried peaches, and the peaches are separated from the pulp and seeds using a cutting tool.
S4 is a step of separating the pulp sludge generated by putting the cut peaches into a juicer and squeezing the peach juice and juice. Thus, the juice and sludge are separated. Step S5 is a step of preparing sliced flesh separately from separating the peach juice and sludge prepared in the above step in order to carry out the present invention, characterized in that the washed peach is mixed and blended.
Step S6 is a step of preparing a first material to be mixed with gelatin by mixing the peach juice and peach pulp prepared in the above step in a ratio of 7:3.
The step S7 is a step of liquefying granules and plate-shaped solid gelatin with an 80-100° C. bath to mix and blend with the first material.
Step S8 is a step of mixing and mixing the prepared first material with gelatin liquefied at 80-100° C. in a ratio of 7: 3 or 7: 2.5. Put it in first, stir with a spatula, check the bonding viscosity of liquid gelatin and the first material, add little by little, and stir with a spatula until the desired amount of mixing the first material is 90-100%, blend, mix do. At this time, be careful that the temperature of the liquid gelatin does not exceed 110.
The step S9 is a step of adding a fragrance to the first material prepared in the step S6 to prepare a second material in which peach juice and peach flesh and fragrance are mixed and blended.
The step S10 is a step of adding sugar to the second material prepared in the step S9 to prepare a third material in which peach juice, peach flesh, flavor and sugar are mixed.
Step S11 is a step of mixing and blending the third material prepared by mixing and blending peach juice, peach flesh, flavor, and sugar with the gelatin liquefied with a hot water at 80 to 100°C in the above step. The step S12 is a step of mixing and mixing the liquid gelatin mixed in step S11 and mixing the third material with an instrument while observing the bonding viscosity of the gelatin and the third material.
The step S13 is a step of pouring the liquid gelatin prepared by mixing and blending the gelatin with the third material in S12 into the mold prepared in advance.
S14 is the step of S13, which is a step of dissipating heat and cooling the liquid gelatin poured into the mold, cooling it at room temperature by covering it with a lid, or refrigerated heat dissipation, so that the liquid gelatin releases heat and has elasticity.
S15 is a step of removing the peach pulp jelly cooled in step S14 from the mold. S16 is a step of subdivided packaging of the peach pulp jelly prepared through the above steps as needed.
As such, the steps of S1 to S16 are shown in FIG. 1 .

Hereinafter, the present invention will be described in detail.

The present invention relates to a peach pulp jelly using gelatin and a method for producing the same, by mixing peach juice and finely chopped peach pulp, mixing and blending with liquid gelatin, and preparing peach pulp jelly with added flavor and sugar. , the purpose of this is to improve the sensory quality characteristics of raw peaches.

As a method of manufacturing peach pulp jelly,

Washing the fresh peaches by immersing them in water, removing moisture from the peels of the peaches, squeezing them using a fruit juicer, and separating them into peach juice and sludge;

After washing the fresh harvested peaches by immersion in water, removing moisture from the peach skins and removing the skins, and then slicing the peeled peaches from the seeds to obtain the pulp; and

After washing by immersion in the fresh harvested peaches, removing moisture from the peel and removing the surface moisture from the sliced peach flesh;

obtaining a first material by mixing peach juice extracted with a fruit juicer and sliced peach flesh in a ratio of 7: 3; including,

Preparing the melted gelatin in a 20-30 minute bath at 80-100°C;

mixing the first material prepared in the above step with the liquid gelatin bathed at 80-100°C;

mixing and stirring the liquid gelatin and the first material;

Cooling by pouring peach pulp gelatin into a mold;

The first peach pulp jelly and its manufacturing method are implemented, characterized in that it is prepared by subdividing and packaging the cooled and elastic peach pulp jelly.

In the manufacturing step of the peach pulp jelly made by the manufacturing method, the step of making a first material; or mixing the first material with liquid gelatin; or mixing and stirring; or pouring into a mold; In one step, a second peach pulp jelly is prepared, characterized in that peach flavor or citrus flavor is added in a weight ratio of 0.001 to 5% of the total weight of liquid gelatin and each weight of the first material.

In the step of preparing the second peach pulp jelly, xylitol is added in a ratio of 1 to 3% by weight of the total weight of the first material and gelatin added to prepare a third peach pulp jelly.

In this case, sugar may be added in the step of preparing the second peach jelly to which flavor is added. Xylitol may be one of the added sugars.

The amount of sugar added is appropriate within 1-3% of the total weight of the first material and gelatin, but may vary depending on the production environment and the sugar content of the raw peach.

The first material obtained by mixing peach juice and peach flesh in a ratio of 7:3 to gelatin liquefied with a hot water bath is mixed at a weight ratio of 7:3 or 7.5:2.5 of the weight of liquid gelatin to produce the first peach pulp jelly. Each of the ingredients is mixed , it should be understood that the addition ratio is not a fixed value, but describes an example.

In the step including stirring and mixing the gelatin liquid, peach juice, and peach pulp in the above method, either peach flavor or citrus flavor is selected for liquid gelatin, and in the first peach pulp jelly manufacturing step, the first peach pulp jelly is prepared. Add within 0.001% to 5% by weight.

The mixing ratio of the peach juice and the pulp is 7: 3, although it is appropriate to prepare the first material as the first material, but it is not fixed. The mixing ratio of the first material and the gelatin is 7: 3 or 7.5: 2.5. When the jelly is cooled, the ratio can be adjusted by observing the elasticity of the jelly and the bonding viscosity of the liquid gelatin and the added material so that the first material and the gelatin are not separated.

Peach juice is prepared by washing the harvested peaches by submerging them, removing moisture from the peel, and putting them in a fruit juicer to separate them into peach juice and sludge.

As a method of washing peaches by submersion, it can be washed in water mixed with 2% soda percarbonate as washing water, and washed by immersion in 2% washing water of edible vinegar.

The washing process is repeated 2-3 times in clear water after washing with sodium percarbonate or vinegar so that no fine hairs on the peach skin remain.

Cleaning with sodium percarbonate or vinegar can be used not only in one but two ways.

Washed peaches can be placed in a well-ventilated, shady place to remove moisture, or removed using wind such as a fan.

Moisture generated from the chopped peach pulp is removed using a paper towel, refrigerated for 3 to 5 hours in a refrigeration facility, or dried by exposing and drying for 3 to 4 hours with a blower. Remove to the extent that moisture does not flow to the surface of the flesh.

As for the size of shredding the peach pulp, one measuring side of the sliced peach flesh is 2 to 5 mm in an appropriate size. Considering the size of the mold (frame) to make, the size of the segment can be adjusted.

The shape of sliced peach flesh can be sliced into regular or atypical polyhedrons, or circular or spherical shapes.

In the present invention, gelatin may be one of the gelling agents.

In the present invention, for gel elasticity and stable gelation, 　ι-carrageenan may be added within 0.1 to 3% based on the weight of gelatin, and the amount added shall be the weight ratio of gelatin. At this time, the total weight of gelatin and ι-carrageenan added is collectively referred to as the amount of gelatin.

A first material manufacturing step in the present invention; or a first peach pulp jelly manufacturing step; or a second manufacturing step of peach pulp jelly; In each step or one step, the third peach jelly can be prepared by adding xylitol in a ratio of 1 to 3% of the total weight of the first material and liquid gelatin. In this case, xylitol may be one of the added sugars.

Looking at each of the following examples,

In one embodiment,

Ingredients: 1000 g of gelatin. 20Kg (90 pieces) of raw peaches. Peach flavor 50ml. 500 g of xylitol. Stainless steel container for hot water, ice mold. 10ml disposable syringe.

All preparations except for the stainless steel container were purchased online, and 10mm disposable syringes were purchased from nearby pharmacies.

Peach fragrance is a synthetic fragrance, and products sold for domestic food containing fermented alcohol and propylene glycol were used.

Citrus fragrance was prepared by purchasing 1 kg from Fine Co., Ltd. and dividing it into 50 mg in a light-shielding glass bottle.

In an embodiment, the error of the weight ratio is +/- 10%.

Example 1.

Example of adding peach flavor when using fruit juice and flesh

1-1-1. After mixing 200ml of apple cider vinegar (amount for 1 paper cup) in a sink filled with water, put a box of 20kg peaches and soak them for 5 minutes. After wiping off the water, use a paper towel to remove the remaining water and prepare.

1-1-2. Cut 4 kg of dried peaches (26 peaches) and separate the seeds. Separate the seeds and cut out the contact area between the seeds and the flesh with a spoon to remove any bitter taste that may remain.

1-1-3. Cut the seeded peaches into dices and place them in a fruit juicer.

1-1-4. The juice and sludge that are separated into peach juice and sludge from the juicer are stored in separate containers.

1-1-5. Remove the peel of the peach obtained in 1-1-2, separate the seeds, and cut out the part where the pulp and seeds contacted in the same way.

1-1-6. Slice the pulp obtained in 1-1-5 with a 3 kg (17 raw material) knife, mince it until the size is around 2-5 mm, put it in a separate container, remove the surface moisture of the sliced pulp, and keep it refrigerated for the purpose of increasing the elasticity of the sliced pulp do.

1-1-7. A first material is prepared by mixing 700 g of the peach juice obtained in 1-1-4 and 300 g of the pulp prepared in 1-1-6 of the peach.

In the examples presented below, the manufacturing method of the first material was prepared in the same manner.

1-1-8. After filling the stainless steel bowl 1 with a diameter of 40 cm with 60% capacity, float the 16 cm stainless steel bowl 2 on the stainless steel bowl 1 filled with 60% water, then subdivide 50 g of granular gelatin powder and take a bath.

1-1-9. In steps 1-1-8, when the gelatin starts to melt, stir with a wooden spatula for 20 to 25 minutes. When the gelatin is completely liquefied, add 600 g of the first material and stir little by little to add up to 700 g. Stir with a wooden spatula to mix for 5 minutes.

1-1-10. Pour the first peach jelly obtained in steps 1-1-9 evenly into the ice mold divided into rectangular rectangles.

1-1-11. Put the first peach pulp jelly obtained in steps 1-1-10 in the refrigerator and cool for 30 minutes.

1-1-12. The first peach jelly obtained in the above step is removed and separated in another container.

1-2-1. After mixing 200ml of apple cider vinegar (amount for 1 paper cup) in a sink filled with water, put a box of 20kg of peaches and soak them for 5 minutes. After shaking off the remaining moisture using a paper towel, prepare it.

1-2-2. Cut 4 kg of dried peaches (26 peaches) and separate the seeds. Separate the seeds and cut out the contact area between the seeds and the flesh with a spoon to remove any bitter taste that may remain.

1-2-3. Cut the seeded peaches into dices and place them in a fruit juicer.

1-2-4. The juice and sludge that are separated into peach juice and sludge are stored in separate containers.

1-2-5. After removing the skin of the peach obtained in 1-2-2, separate the seeds, and in the same way, cut out the part where the flesh and seeds come into contact.

1-2-6. Slice the pulp obtained from 1-2-5 with a 3 kg (17 raw material) knife, mince it until the size is around 2-5 mm, put it in a separate container, remove the surface moisture of the chopped pulp, and keep it refrigerated for the purpose of increasing the elasticity of the chopped pulp do.

1-2-7. Prepare the first material by mixing 700 g of peach juice obtained in 1-2-4 and 300 g of peach pulp.

1-2-8. In the step of mixing 700 g of peach juice in step 1-2-7 and 300 g of peach pulp prepared in 1-2-6, a second material in which 3 ml of peach flavor is added using a disposable syringe is prepared.

1-2-9. 1-2-8 above. When the gelatin of steps 1-1-8 begins to melt, stir the second material prepared in the step 1-1-8 with a wooden spatula for 20-25 minutes. 650g~700g, stirring little by little with a wooden spatula, mix for 5 minutes.

1-2-10. Pour the second peach jelly obtained in steps 1-2-9 evenly into the ice mold divided into rectangles.

1-2-11. Put the second peach pulp jelly obtained in steps 1-2-10 in the refrigerator and cool for 30 minutes.

1-2-12. The second peach jelly obtained in the above step is removed and separated in another container.

1-3-1. After mixing 200ml of apple cider vinegar (amount for 1 paper cup) in a sink filled with water, put a box of 20kg peaches and soak them for 5 minutes. After shaking off the remaining moisture using a paper towel, prepare it.

1-3-2. Cut 4 kg of dried peaches (26 peaches) and separate the seeds. Separate the seeds and cut out the contact area between the seeds and the flesh with a spoon to remove any bitter taste that may remain.

1-3-3. Cut the seeded peaches into dices and place them in a fruit juicer.

1-3-4. The juice and sludge that are separated into peach juice and sludge are stored in separate containers.

1-3-5. Remove the peel of the peach obtained in step 1-3-2, separate the seeds, and cut out the part where the pulp and seeds contacted in the same way.

1-3-6. 3 kg (17 raw materials) of the pulp obtained from 1-3-5 chop with a knife, mince until the size is about 2 to 5 mm, put in a separate container to remove surface moisture of the chopped pulp, and refrigerate for the purpose of increasing the elasticity of the chopped pulp do.

1-3-7. Prepare the first material by mixing 700 g of peach juice obtained in 1-3-4 and 300 g of peach pulp prepared in 1-3-6.

1-3-8. In the step of mixing 700 g of peach juice and 300 g of peach flesh in steps 1-3-7, 3 ml of peach flavor is added using a disposable syringe to prepare a second material.

1-3-9. 1-3-8 above. A third material is prepared by adding 3 g of xylitol to the second material prepared in the step.

1-3-10. When the gelatin starts to melt, stir with a wooden spatula for 20 to 25 minutes. When the melted gelatin is completely liquefied, add 600 g of the third material, and stir little by little until the amount to be added is 650 g to 700 g, stirring for 5 minutes with a wooden spatula. make it possible

1-3-11. Pour the 3rd peach jelly obtained in steps 1-3-10 evenly into the ice mold divided into rectangles.

1-3-12. Put the 3rd peach pulp jelly obtained in steps 1-3-10 in the refrigerator and cool for 30 minutes.

1-3-13. The third peach jelly obtained in the above step is removed and separated into another container.

Example 2.

When using only the flesh,

2-1-1. After mixing 200ml of apple cider vinegar (amount for 1 paper cup) in a sink filled with water, put a box of 20kg of peaches and soak them for 5 minutes. After shaking off the remaining moisture using a paper towel, prepare it.

2-1-2. Cut 4 kg of dried peaches (26 peaches) and separate the seeds. Separate the seeds and cut out the contact area between the seeds and the flesh with a spoon to remove any bitter taste that may remain.

2-1-3. After removing the skin of the peach obtained in 2-1-2, separate the seeds, and in the same way, cut out the part where the flesh and seeds come into contact with each other.

2-1-4. 3 kg (17 raw materials) sliced flesh prepared in 2-1-3 with a knife, minced until it is about 2-5 mm in size, placed in a separate container to remove surface moisture from the chopped flesh do.

2-1-5. Prepare the material 2-1 by subdividing the peach flesh into 1000g.

2-1-6. After filling the stainless steel bowl 1 with a diameter of 40 cm with 60% capacity, float the 16 cm stainless steel bowl 2 on the stainless steel bowl 1 filled with 60% water, then subdivide 50 g of granular gelatin powder and take a bath.

2-1-7. When the gelatin in step 2-1-6 begins to melt, stir with a wooden spatula for 20-25 minutes, and when the gelatin is completely liquefied, add 600 g of material 2-1, and then add up to 700 g with stirring little by little. Then, stir with a wooden spatula to mix for 5 minutes.

2-1-8. Pour the 4th peach jelly obtained in steps 2-1-7 evenly into the ice mold divided into rectangles.

2-1-9. Put the 4th peach pulp jelly obtained in steps 2-1-8 in the refrigerator and cool for 30 minutes.

2-1-10. The fourth peach jelly obtained in the above step is removed and separated into another container.

2-2-1. After mixing 200ml of apple cider vinegar (amount for 1 paper cup) in a sink filled with water, put a box of 20kg peaches and soak them for 5 minutes. After shaking off the remaining moisture using a paper towel, prepare it.

2-2-2. Cut 4 kg of dried peaches (26 peaches) and separate the seeds. Separate the seeds and cut out the contact area between the seeds and the flesh with a spoon to remove any bitter taste that may remain.

2-2-3. 3 kg (17 raw materials) of the pulp obtained in 2-2-2 is cut with a knife and minced until the size is about 2-5 mm do.

2-2-4. Subdivide the peach flesh prepared in 2-2-3 into 1000g to prepare material 2-1.

2-2-5. Prepare the second material 2-2 in which 3 ml of peach flavor is added to 1000 g of peach pulp of step 2-2-4 and the second material-1 using a disposable syringe.

2-2-6. 2-2-5 above. When the gelatin starts to melt in the step 2-1-6, stir the 2-2 material prepared in step 2-2 with a wooden spatula for 20 to 25 minutes. When the gelatin is completely liquefied, add 600 g and stir little by little 650g~700g, stirring little by little with a wooden spatula, mix for 5 minutes.

2-2-7. Pour the 5th peach jelly prepared in step 2-2-6 evenly into the ice mold divided into rectangles.

2-2-8. Put the 5th peach pulp jelly obtained in step 2-2-7 in the refrigerator and cool for 30 minutes.

2-2-9. The fifth peach jelly obtained in the above step is removed and separated in another container.

2-3-1. After mixing 200ml of apple cider vinegar (amount for 1 paper cup) in a sink filled with water, put a box of 20kg of peaches and soak them for 5 minutes. After shaking off the remaining moisture using a paper towel, prepare it.

2-3-2. Cut 4 kg of dried peaches (26 peaches) and separate the seeds. Separate the seeds and cut out the contact area between the seeds and the flesh with a spoon to remove any bitter taste that may remain.

2-3-3. 3 kg (17 raw materials) of the pulp obtained in 2-2-2 is cut with a knife and minced until the size is about 2-5 mm do.

2-3-4. Prepare No. 2-` Material- by mixing 1000 g of peach pulp prepared in 2-2-3.

2-3-5. 1000 g of peach pulp of step 2-2-4, and 3 ml of peach flavor in step 2 of material-1 are prepared using a disposable syringe, and a second material-2 is prepared.

2-3-6. Prepare the 3-1 material to which 3 g of rylitol was added in step 2-3-5.

2-3-7. 2-2-6 above. When the gelatin of step 2-1-6 begins to melt, stir the 3-1 material prepared in step 3-1 with a wooden spatula for 20-25 minutes. 650g~700g, stirring little by little with a wooden spatula, let it mix for 5 minutes.

2-3-8. Pour the 6th peach jelly obtained in step 2-2-7 evenly into the ice mold divided into rectangles.

2-3-9. Put the 6th peach pulp jelly obtained in step 2-2-8 in the refrigerator and cool for 30 minutes.

2-3-10. The sixth peach jelly obtained in the above step is separated by removing it in another container.

Example 3.

Citrus flavor when using fruit juice and flesh,

3-1-1. After mixing 200ml of apple cider vinegar (amount for 1 paper cup) in a sink filled with water, put a box of 20kg of peaches and soak them for 5 minutes. After shaking off the remaining moisture using a paper towel, prepare it.

3-1-2. Cut 4 kg of dried peaches (26 peaches) and separate the seeds. Separate the seeds and cut out the contact area between the seeds and the flesh with a spoon to remove any bitter taste that may remain.

3-1-3. Cut the seeded peaches into dices and place them in a fruit juicer.

3-1-4. The juice and sludge that are separated into peach juice and sludge are stored in separate containers.

3-1-5. Remove the skin of the peach obtained in 3-1-2, separate the seeds, and cut out the part where the flesh and seeds come into contact in the same way.

3-1-6. 3-1-5 3kg (17 pieces of raw material) chop the flesh with a knife and chop it until it is around 2~5mm in size do.

3-1-7. Prepare the 3 -1 material by mixing 700 g of peach juice obtained in 3-3-4 and 300 g of peach pulp.

3-1-8. In the step of mixing 700 g of peach juice in step 3-1-7 and 300 g of peach pulp prepared in 3-1-6, 3 ml of citrus flavor is added using a disposable syringe to prepare a 3-2 material.

3-1-9. 3-1-8 above. When the gelatin of the 3rd material-2 prepared in the above step starts to melt, stir it with a wooden spatula for 20-25 minutes. 650g~700g, stirring little by little with a wooden spatula, mix for 5 minutes.

3-1-10. Pour the 7th peach jelly obtained in step 3-1-9 evenly into the ice mold divided into rectangles.

3-1-11. Put the 7th peach pulp jelly obtained in step 3-1-10 in the refrigerator and cool for 30 minutes.

3-1-12. The second peach jelly obtained in the above step is removed and separated in another container.

3-2-1. After mixing 200ml of apple cider vinegar (amount for 1 paper cup) in a sink filled with water, put a box of 20kg peaches and soak them for 5 minutes. After shaking off the remaining moisture using a paper towel, prepare it.

3-2-2. Cut 4 kg of dried peaches (26 peaches) and separate the seeds. Separate the seeds and cut out the contact area between the seeds and the flesh with a spoon to remove any bitter taste that may remain.

3-2-3. Cut the seeded peaches into dices and place them in a fruit juicer.

3-2-4. The juice and sludge that are separated into peach juice and sludge are stored in separate containers.

3-2-5. After removing the skin of the peach obtained in 3-2-2, separate the seeds, and in the same way, cut out the part where the flesh and seeds contacted.

3-2-6. 3-2-5 3 kg (17 raw materials) chop the flesh with a knife and chop it until it is around 2-5 mm in size do.

3-2-7. Prepare the 3-1 material by mixing 700 g of peach juice obtained in 3-2-4 and 300 g of peach pulp prepared in 3-3-6.

3-2-8. In the step of mixing 700 g of peach juice and 300 g of peach flesh in step 3-2-7, 3 ml of citrus flavor is added using a disposable syringe to prepare a 3-2 material.

3-2-9. 3-2-8 above. 3g of xylitol is added to the 3rd material-2 prepared in step 3 to prepare the 3rd material.

3-2-10. When the gelatin starts to melt, stir with a wooden spatula for 20 to 25 minutes. When the melted gelatin is completely liquefied, add 600g of the 3-3 material, and stir little by little until the amount to be added is 650g to 700g, stirring little by little with a wooden spatula for 5 minutes. let it mix.

3-2-11. Pour the 8th peach jelly obtained in step 3-2-10 evenly into the ice mold divided into rectangles.

3-2-12. Put the 8th peach pulp jelly obtained in step 3-2-10 in the refrigerator and cool for 30 minutes.

3-2-13. The eighth peach jelly obtained in the above step is removed by separating it into another container.

Example 4.

When the first peach jelly in the form of jelly is added to the liquid gelatin,

Example 4. In Example 1. An example of making peach pulp double jelly is presented by adding the first peach jelly made of

This is an example of one of the methods that can be produced when producing peach jelly, when the finely chopped peach flesh exceeds the viscosity of the gelatin liquid, and when you want to manufacture double peach jelly from product planning.

In this embodiment, the preparation is,

The third peach jelly presented in the example,

Gelatin, peach flavor, citrus flavor, and xylitol were prepared.

4-1-1. After filling the stainless steel bowl 1 with a diameter of 40 cm with 60% capacity, float the 16 cm stainless steel bowl 2 on the stainless steel bowl 1 filled with 60% water, then subdivide 100 g of granular gelatin powder and take a bath.

4-1-2. When the gelatin starts to melt in the above step, stir with a wooden spatula for 20 to 25 minutes, and when the melted gelatin is completely liquefied, add 600 g of chopped third peach jelly little by little, stirring it with a wooden spatula to mix for 5 minutes.

4-1-3. The 9th peach jelly prepared in the above 4-1-2 is evenly poured into the ice mold subdivided into rectangular rectangles.

4-1-4. Put the 9th peach pulp jelly obtained in steps 4-1-3 in the refrigerator and cool for 30 minutes.

4-1-5. The ninth peach jelly obtained in the above step is removed and separated into another container.

4-2-1. After filling the stainless steel bowl 1 with a diameter of 40 cm with 60% capacity, float the 16 cm stainless steel bowl 2 on the stainless steel bowl 1 filled with 60% water, then subdivide 100 g of granular gelatin powder and take a bath.

4-2-2. When the gelatin starts to melt in the above step, stir with a wooden spatula for 20 to 25 minutes. When the melted gelatin is completely liquefied, add 600 g of the third peach jelly little by little and mix for 5 minutes while stirring with a wooden spatula.

4-2-3. In step 4-2-2, 3 mg of peach flavor and 2 g of xylitol are added.

4-2-4 Pour the 10th peach jelly prepared in 4-2-3 above into an ice mold divided into rectangular rectangles evenly.

4-2-5. Put the 10th peach pulp jelly obtained in step 4-2-4 in the refrigerator and cool for 30 minutes.

4-2-6. The 10th peach jelly obtained in the above step is removed and separated into another container.

Example 5.

Example 1. When using peach sludge separated from

5-1. After mixing 200ml of apple cider vinegar (amount for 1 paper cup) in a sink filled with water, put a box of 20kg peaches and soak them for 5 minutes. After shaking off the remaining moisture using a paper towel, prepare it.

5-2. Cut 4 kg of dried peaches (26 peaches) and separate the seeds. Separate the seeds and cut out the contact area between the seeds and the flesh with a spoon to remove any bitter taste that may remain.

5-3. Cut the seeded peaches into dices and place them in a fruit juicer.

5-4. The juice and sludge that are separated into peach juice and sludge are stored in separate containers.

5-5. 5-4. The peach sludge obtained by the process is placed in a separate container to remove surface moisture from the sludge and spread evenly in a plate-shaped container for the purpose of increasing the elasticity of the sludge and refrigerated.

5-6. 5-4. Prepare No. 5-1 material mixed with 700 g of peach juice obtained from

5-7. 5-6 above. In the step of mixing 700 g of peach juice and 300 g of peach sludge, 3 ml of peach flavor is added using a disposable syringe to prepare the 5-2 material.

5-8. 5-7 above. 3g of xylitol is added to the second material prepared in step 5-3 to prepare the material.

5-9. After filling stainless steel bowl 1 with a diameter of 40 cm with 60% volume of water, then floating 16 cm stainless steel bowl 2 on the stainless steel bowl 1 filled with 60% water, add 50 g of gelatin, and melt the gelatin by boiling. After stirring for 20-25 minutes with a wooden spatula, when the melted gelatin is completely liquefied, add 600g of the 5-3 material, and stir little by little until the amount to be added is 650g to 700g, stirring little by little with a wooden spatula for 5 minutes.

5-10. Pour the 11th peach jelly obtained in steps 5-9 evenly into the ice mold divided into rectangles.

5-11. 5-10. Put the peach pulp jelly obtained in step 11 in the refrigerator and cool for 30 minutes.

5-12. The 11th peach jelly obtained in the above step is removed and separated into another container.

So far, embodiments of the present invention have been described.

It should be understood that each embodiment and the measured capacity presented here are not limited to the published ones, but are examples.

Those of ordinary skill in the art to which the present invention pertains should understand the disclosed embodiments from a descriptive point of view rather than a limiting point of view.

The scope of the present invention is indicated in the foregoing description and claims, and it should be understood that all differences within an equivalent range, such as the addition of other flavors and other sugars, and other constituent ratios of the claims of the present invention, are included in the present invention. will be.

Sensory evaluation item table. T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 T11 incense taste texture aftertaste

T1: First peach pulp jelly. T2: Second peach pulp jelly. T3: Third peach pulp jelly. T4: The fourth peach pulp jelly. T5: The fifth peach pulp jelly. T6: The sixth peach pulp jelly. T7: The 7th peach pulp jelly. T8: The eighth peach pulp jelly. T9: The ninth peach pulp jelly. T10: The tenth peach pulp jelly. T11: The 11th peach pulp jelly.

T11: In the sensory evaluation, sludge agglomeration lowered the bonding viscosity with gelatin, and the surface of the jelly was cracked, despite expectations and advantages that the 11th peach jelly would be able to reduce cost and process when it was manufactured into jelly. It was removed from the evaluation because it looked bad in the visualization of the product, and it overlapped with the T3: 3rd peach jelly.

T11: The 11th peach jelly is further developed and commercialized by further developing and commercializing the method of separating the juice and sludge during the manufacturing process, the process of blowing moisture on the surface of the sludge, and the process of preparing the material No. 5-1 We decided to find a way to apply it.

Sensory evaluation is the limit of the amount of product made in the example,

The sensory evaluation of peach pulp jelly was evaluated using a 5-point scale method for 5 male and female subjects.

Two males in their 50s (one of them was a peach orchard), one female (a peach orchard), and one male and one female (office worker) in their 30s participated in the evaluation.

As evaluation items, flavor, taste, texture, and after taste flavor were measured.

The evaluation criteria are,

Very good (recommended manufacture and sale) 5 points, ~

Appropriate (feeling insufficient for manufacturing and selling),

Bad (unsuitable as a product to be manufactured or sold.) ~ 1 point. was scored as

Scoring table according to the taste of the evaluator for each product. 5 points per person for each evaluation/Highest score: 25 points. T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 T11 incense 5 19 23 9 17 21 18 19 12 19 taste 10 20 21 16 13 19 22 22 19 24 texture 13 16 23 11 16 18 15 20 23 21 aftertaste 9 21 24 15 17 14 23 20 17 19

In this scoring table, some products are not scored at all depending on the evaluator.

Analysis of the product evaluation shows that the products with added flavor and sugar have a higher score, and in the case of the 9th Peach Jelly, which contains double gelatin, it can be seen that the preference for the elastic properties of gelatin is revealed.

T1: In the case of the first peach jelly, it can be seen that the evaluation score is lower than that of other products with added flavor and sugar. All five participants in the evaluation agreed.

T2: In the case of the second peach jelly, the evaluators who do not like sweet gave a high score.

We also discussed the need for added sugar, just as flavor was added.

T3: In the case of the 3rd peach jelly, high scores were obtained in all items among the evaluated products, and both the opinions of the reviewers and the opinion that if commercialized, it would be better for children to eat compared to other products were agreed.

T4~T6: In the case of the 4th to 6th peach jelly, it received high marks because of its relatively good transparency compared to T1~T3 and other products.

In this way, looking at the distribution of points according to products, it was judged that there was no problem in commercializing products containing peach juice, peach flesh, flavor and sugar.

However, the fact that the surface cracks of jelly products due to small-scale manufacturing occur partially and how to further satisfy the preference for high elasticity products were discussed.

Those in their 50s who participated in the evaluation scored lower on the sugar level than those in their 30s.

In conclusion, the products manufactured by the present invention scored higher than those manufactured by the manufacturing method using only peach juice.

The reason is the characteristic of peach pulp, which can be found in the fact that the pulp itself is soft from the raw material and low in hardness. The postprandial taste was superior to that of conventional products with flavor additives, and when only texture was compared, it was evaluated that the difference in hardness texture was insignificant compared to peach juice, gelatin, and other gel products. .

Claims (4)

One). Washing the fresh peaches by immersing them in water, removing the moisture from the skin of the peaches, removing the seeds, squeezing the peaches, and separating them into peach juice and sludge;
2). After washing the fresh peaches by immersing them in water, removing moisture from the peach skins and removing the skins, then slicing the peach skins and the seeds from which the peaches have been removed to obtain sliced flesh; and
3). After washing the fresh peaches by immersion, removing moisture from the peel, removing the peel and seeds, shredding the pulp, and removing the surface moisture of the sliced peach pulp; including,
4). After immersing and washing the harvested peaches, water is removed from the skin, the seeds are removed, and the juice is separated by squeezing the fruit to separate the pulp. After shredding the pulp, preparing a first material in which the peach juice separated in the above step and the chopped pulp are mixed in a weight ratio of 7: 3;
5). After immersing and washing the harvested peaches, the moisture in the skin is removed, the seeds are removed, and the juice is squeezed to separate the juice and the pulp, and after washing the freshly harvested peaches, the moisture in the skin is removed, and the skin and seeds are removed. The total amount of adding the weight of the first material and the weight of geratin dissolved in a hot water bath to the first material mixed and blended with the pulp of the chopped flesh and the peach juice prepared in the above step, and fruit juice: pulp in a weight ratio of 7: 3 ~ 0.001~ 5% by weight, comprising adding peach flavor;
6). After washing the fresh peaches by immersion, the skin is dehydrated, the seeds are removed and the juice is extracted to separate the juice and the pulp, and after washing the freshly harvested peaches, the moisture in the skin is removed, and the skin and seeds are removed. The weight of liquid gelatin and each weight of the first material, in which the peach flavor was dissolved in a hot water at 80-100° C., in the first material mixed with the flesh cut into pieces and the peach juice and pulp prepared in the above step in a weight ratio of 7: 3 Comprising the step of preparing a second material by adding 0.001 to 5% by weight of the total weight plus;
7). Peach pulp jelly and its manufacturing method, characterized in that it is prepared by mixing the gelatin melted in a hot water at 80-100° C. with the second material and liquid gelatin in a hot water in a weight ratio of 7: 3 or 7.5: 2.5.
One). A first material obtained by mixing and blending peach juice and peach pulp in a mixing ratio of 7: 3 in claim 1.;
2). In claim 1., the mixing ratio of the gelatin dissolved in a hot water at 80-100° C. and the first material, the first material: the blend of liquid gelatin, and the mixing ratio are 7: 3 or 7.5: 2.5 by weight;
3). Peach pulp, characterized in that one of peach flavor or citrus flavor is selected and added in a weight ratio of 0.001 to 5% of the total weight of the total weight of each of the liquid gelatin and the first material dissolved in a hot water bath at 80 to 100 ° C. Jelly and its manufacturing method. One). A first material obtained by mixing peach juice and peach flesh in a mixing ratio of 7: 3 or 7.5: 2.5 in claim 1.;
2). In claim 1., the mixing ratio of the liquid gelatin dissolved in a hot water at 80-100° C. and the first material is 7: 3 or 7.5: 2.5;
3). In the above claim, comprising selecting and adding one of the peach flavor or the citrus flavor in a weight ratio of 0.001 to 5% of the total weight of the liquid gelatin and the first material;
4). Xylitol as a sugar, gelatin, peach juice, peach pulp (the first material.), and each weight of gelatin liquefied in a hot water bath is added in an amount of 1-3% by weight of the total weight of the peach jelly and its manufacturing method.
One). In claim 1., 2. or 3., determining the ratio of the gelatin, the first material, and the flavor to be added and the ratio of the sugar to be added differently;
2). A peach pulp jelly and a method for producing the same, wherein the peach pulp jelly is prepared by using one or two or more methods according to claim 1., 2., or 3.

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