KR20230092153A - Citron jelly and preparing method of the same - Google Patents

Abstract

Citron jelly capable of minimizing gel collapse and syneresis without using inorganic salts such as calcium and potassium even at a low pH of pH 2 or less and a manufacturing method thereof are disclosed. The present invention provides citron jelly containing citron extract, konjac powder, gum arabic, guar gum, oligosaccharide, white sugar, and water, and a manufacturing method thereof.

Description

Citron jelly and its manufacturing method {Citron jelly and preparing method of the same}

The present invention relates to jelly and a manufacturing method thereof, and more particularly, to citron jelly and a manufacturing method thereof.

Citron is rich in antioxidants naringin and hesperidin, so it has excellent antioxidant effect and is rich in vitamin C, so it is widely known as a fruit that is very good for health. So, citron is often used as citron tea or citron tea made by pickling in sugar or honey. These citrons have a strong sour taste, and in the case of juice, they have a very strong acidity to the extent that the pH is 2 or less.

On the other hand, jelly is usually a food prepared by solidifying a concentrate made by mixing a gelling agent of agar, gelatin, carrageenan, and locust bean gum with sugars, acidulants, and fruit juice. It is widely consumed as snacks and desserts. In particular, as one form of health functional food, jelly is popular due to its chewing fun and sweet taste.

In the manufacture of these jelly foods, sugars, fruit juice or fruit juice extracts, organic acids, and the like are generally used to enhance taste. Sugar, fructose, oligosaccharide, etc. are typically used as sugars, which are essential raw materials for sweetness of jelly foods. In addition, as a component that greatly affects the gustatory sensation of jelly foods, fruit juice or juice extracts with high acidity, such as oranges, tangerines, and grapes, are mentioned. In addition, organic acids such as citric acid and malic acid are used to give a sour taste.

In order to improve the taste of jelly food, when fruit juice with high acidity, fruit juice extract, organic acid, etc. are used, the pH of jelly food is usually lowered to pH 3 to 4 level. While the pH reduction of jelly foods has the advantage of securing the safety of microorganisms during the shelf life after manufacturing, it also has the disadvantage of making it difficult to form and maintain gels, which is the most important gel forming the physical properties of jelly foods. This is because, in the case of topical agents (gum), the degree of gel formation and the maintenance of gel strength vary greatly depending on the pH conditions. In particular, in the case of stick-type jelly (jelly stick), it is difficult to implement a jelly food that is soft, has little syneresis, and has excellent touch in the mouth while maintaining the unique shape of the stick at a pH level of 4 or less. For this reason, most stick-type jelly products sold on the market have a pH of 4 or higher.

Carrageenan, konjac powder, etc. are often used as gelling agents in the manufacture of jelly foods. Other gelling agents, such as locust bean gum and xanthan gum, have a sense of taste and are therefore difficult to use in the manufacture of jelly foods, whereas carrageenan has the advantage of being suitable for manufacturing tasteless and tasteless jelly foods because it does not have a unique taste or off-flavor. It is widely used, and konjac powder is also widely used because of its unique chewy texture.

However, when carrageenan is used in manufacturing jelly food under acidic pH conditions, it is difficult to form a jelly, such as easily collapsing the gel and syneresis. On the other hand, glucomannan, which is the main component of konjac powder, has less syneresis than carrageenan, so it is suitable for making jelly.

Since processed products made from citron, such as citron juice or yuja cheong, have a pH of 2 or less, they belong to a much lower pH range than fruit juice, which is often used for food processing. Therefore, when preparing a jelly food under acidic conditions (pH 1 to 2) lowered by yuzu using a gum composition containing konjac powder instead of carrageenan, a technique is needed to enable proper gel formation and strength maintenance.

In addition, carrageenan, konjac, and the like require inorganic salts such as calcium and potassium for pH adjustment and gel structure stabilization during gel formation. In the absence of inorganic salts, carrageenan does not form a stable gel, and about 50 to 70% of the gel structure is destroyed during the jelly food manufacturing process, resulting in loss of gel strength and elasticity. However, the addition of inorganic salts complicates the manufacturing process, and degrades the quality of jelly foods due to off-flavors peculiar to inorganic salts.

Therefore, when manufacturing jelly food containing citron, citron jelly maintains sufficient gel strength even at low pH and at the same time maintains the strength and physical properties of the gel at the level desired by consumers without using inorganic salts. development is urgently needed.

[Prior patent literature]

- Korean Patent Publication No. 10-2000-0065637 (published on November 15, 2000)

- Korean Patent Publication No. 10-1989-0007666 (published on July 5, 1989)

- Korean Registered Patent No. 10-0456131 (registered on October 28, 2004)

- Korean Patent Publication No. 10-2014-0080780 (published on July 1, 2014)

The present invention has been made to solve the above problems, and provides citron jelly and a manufacturing method thereof capable of minimizing gel collapse and syneresis without using inorganic salts such as calcium and potassium even at a low pH of pH 2 or lower. want to do

In order to solve the above problems, the present invention provides citron jelly containing citron extract, konjac powder, gum arabic, guar gum, oligosaccharide, white sugar and water.

In addition, the yuja cheong provides citron jelly, characterized in that it comprises 35 to 55% by weight of citron, 1 to 10% by weight of oligosaccharide, 1 to 10% by weight of white sugar, 0.01 to 0.5% by weight of citric acid, and the remaining amount of water.

In addition, the yuja cheong provides citron jelly, characterized in that the enzyme fermented citron tea.

In order to solve the above another problem, the present invention, (a) heating and stirring by mixing yujacheong, oligosaccharide and water; (b) mixing and dissolving konjac powder, gum arabic, guar gum and white sugar in water; and (c) mixing and stirring the mixture of step (a) and the solution of step (b).

In addition, the step (a) is carried out at 70 to 95 ° C, the temperature of the water in the step (b) is 70 to 95 ° C, the step (c) is carried out at 65 to 80 ° C, and the water Provides a method for producing citron jelly, characterized in that 80 to 95% by weight is used in step (a) and 5 to 20% by weight is used in step (b).

In addition, in step (b), the weight ratio of konjac powder, gum arabic and guar gum is 1: 0.2 to 0.3: 1 to 1.5.

According to the present invention, citron jelly using citron extract has an appropriate gel strength even at a low pH of 2 or less through a gelling agent combination including konjac powder, gum arabic, and guar gum, and at the same time neutralizes sour taste, and glucomannan of konjac powder In order to protect gelling components, such as oligosaccharides, etc., by adding polymeric saccharides having three or more glucose units, citron jelly is produced without the addition of inorganic salts and without gel collapse and syneresis, thereby providing a unique inorganic salt manufacturing process. It is possible to obtain the effect of reducing the hassle of the food, and at the same time, it is possible to provide jelly products tailored to the food consumption trend to reduce the use of food additives as much as possible.

1 is a photograph showing a comparison of properties of stick-type citron jelly prepared in Test Example 1 of the present invention.

Hereinafter, the present invention will be described in detail through preferred embodiments. Prior to this, the terms or words used in this specification and claims should not be construed as being limited to the usual or dictionary meaning, and the inventor appropriately uses the concept of the term in order to explain his/her invention in the best way. Based on the principle that it can be defined, it should be interpreted as meaning and concept consistent with the technical spirit of the present invention. Therefore, since the configurations of the embodiments described in this specification are merely the most preferred embodiments of the present invention and do not represent all of the technical ideas of the present invention, various equivalents and modifications that can replace them at the time of this application It should be understood that there may be Also, throughout the specification, when a part "includes" a certain component, it means that it may further include other components, not excluding other components, unless otherwise stated.

The present invention discloses citron jelly containing citron extract, konjac powder, gum arabic, guar gum, oligosaccharide, white sugar and water.

The citron extract contains sugars and citric acid in citron, and preferably contains 35 to 55% by weight of citron, 1 to 10% by weight of oligosaccharide, 1 to 10% by weight of white sugar, 0.01 to 0.5% by weight of citric acid, and the balance of water. this can be used

As such citron extract, more preferably, enzyme-fermented yuja extract can be used to reduce the unique bitter taste caused by naringin contained in citron.

In the present invention, various gums to be used as gelling agents were investigated in order to make jelly with strongly acidic citron at a pH level of 2 or less. When most gelling agents are in an acidic solution, hydrogen bonds of the polysaccharides constituting the gel are broken or acetal bonds of the polysaccharide are broken and the ring is opened, so it is difficult to maintain the gel strength in neutral or alkaline solutions. there is a tendency In order to improve this phenomenon, a method of improving the gel strength by reinforcing the ionic strength by adding inorganic salts such as calcium and potassium has been devised, but the metallic odor peculiar to inorganic salts and the feeling of touch when using metallic salts have been devised. It is not preferred because it has side effects such as lowering consumer preference, and when inorganic salts are applied, a complicated manufacturing process must be applied, such as a method that can mask the metallic aftertaste.

In the present invention, an attempt was made to solve the problem by using konjac, which has more basic gel properties than other gelling agents. Glucomannan, the main component constituting konjac, is a component containing mannose and glucose in a molar ratio of 2:1, and has a weight average molecular weight of about 1 million. Konjac used in food is obtained by crushing and refining the root of Amorpho phalus Konjak, a subtropical plant of 3 to 4 years old, and then specially treating it. It is dissolved through alkali treatment and used as a gelling agent in various jellies.

In the present invention, konjac has a characteristic of strengthening the strength of jelly more than other gelling agents such as carrageenan, so it was applied for the purpose of manufacturing jelly with strongly acidic citron blue, and the strength falling due to acid is a specific gum composition having a thickening effect, That is, it was improved by mixing and using gums including gum arabic and guar gum.

Gelling agents that increase the viscosity include gum arabic, agar, pectin, guar gum, locust bean gum, xanthan gum, gellan gum, etc. Since binogalactan has the effect of enclosing and coating polymers, it is widely used as an emulsifier in colloidal foods. Guar gum is also widely used as a thickener because it is well soluble in cold water.

In the present invention, through the exploration of the composition of such a gelling agent, konjac powder with high jelly strength is basically used as a basic gelling agent, and gum arabic with high molecular protection effect through polymer coating is added to it, and at the same time, it has the effect of attracting moisture. By additionally applying guar gum, a gelling agent composition that can stably make jelly even when in contact with a strong acid component of pH 2 or less was conceived. It was confirmed that the weight ratio of 1: 0.2 to 0.3: 1 to 1.5.

Production of citron jelly according to the present invention includes (a) heating and stirring by mixing citron extract, oligosaccharide, and water; (b) mixing and dissolving konjac powder, gum arabic, guar gum and white sugar in water; and (c) mixing and stirring the mixture of step (a) and the solution of step (b). Here, in the case of steps (a) and (b), the time-sequential order is of course irrelevant.

Step (a) is a step of preparing a solution of citron extract and oligosaccharide, and the amount of water used during mixing may be 80 to 95% by weight of the total amount of water used. To prepare a homogeneous solution by heating and stirring after mixing the raw materials, a preferred heating temperature may be 70 to 95 ° C, preferably 85 to 95 ° C, and stirring may be performed for 1 to 10 minutes.

The oligosaccharide is a polymeric saccharide having 3 or more glucose units, and allows jelly to be prepared without adding inorganic salts. As such oligosaccharide, for example, fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, maltooligosaccharide, etc. may be used.

The step (b) is a step of preparing a gelling agent mixture composition, and konjac powder, gum arabic, and guar gum are dissolved in water, and white sugar is added together to prevent deterioration in dissolution performance due to adhesion between gelling agent components. The amount of water used in the step (b) is 5 to 20% by weight of the total amount of water used, and water is divided into 5 to 10 equal parts and added to the gelling agent mixture powder so that the gelling agent is homogeneously dispersed without sticking to each other can do. From this point of view, the temperature of the dissolving water is preferably 70 to 95 ° C, more preferably 80 to 90 ° C.

Step (c) is a step of gelling the mixture of step (a) and the solution of step (b) by mixing and stirring, and mixing and stirring may be performed at 65 to 80 ° C. for 1 to 10 minutes, preferably It may be performed at 65 to 75 ° C for 2 to 5 minutes. If the temperature during the mixing and stirring is less than 65 ° C., jelly hardening may occur due to excessive gelation, and the temperature condition is preferably maintained even in the subsequent process after gelation, such as stick packaging and post-sterilization.

Regarding the content of the components added in the method for preparing jelly according to the present invention, as described above, in the case of the gelling agent, the weight ratio of konjac powder, gum arabic and guar gum is preferably 1: 0.2 to 0.3: 1 to 1.5, Based on the total content of the gelling agent (1 part by weight), 10 to 30 parts by weight of the citron extract, 2 to 10 parts by weight of the oligosaccharide, and 1 to 8 parts by weight of the white sugar are added, and the remaining amount of water may be used. . In addition, sweet pumpkin powder may be added in an amount of 0.1 to 1 part by weight to enhance sweetness, and hydrous citric acid may be added in an amount of 0.05 to 0.5 parts by weight to enhance sour taste.

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

raw material used

For the production of jelly, citron fermented tea (citron 45% by weight, oligosaccharide 5% by weight, white sugar 5% by weight, citric acid 0.1% by weight and the remaining amount of water included) supplied from Geoje Nongsan (Geoje-si, Gyeongsangnam-do) was used as citron extract, and konjac powder , gum arabic, guar gum, carrageenan, agar, gelatin, and hydrous citric acid were purchased online from ES Food Raw Materials (http://www.esfood.kr, located in Anyang, Gyeonggi-do) and used. For fructooligosaccharide and white sugar, products produced by CJ CheilJedang were used. Sweet pumpkin powder and other ingredients were commercially purchased products from Geoje-si, Gyeongsangnam-do.

Examples 1 and 2, Comparative Examples 1 and 2

(1) Citron tea, purified water, sweet pumpkin powder, fructooligosaccharide, and hydrous citric acid are heated at 90 ° C. for 5 minutes with stirring in the contents shown in Table 1 below. At this time, only 90% by weight (63% by weight of the total content) of the total content of purified water is added.

(2) Weigh powdered raw materials (konjac powder, arabic gum, guar gum, white sugar, carrageenan), agar or gelatin in the contents shown in Table 1 below, put them in a zipper bag, and mix well.

(3) The raw materials mixed in (2) above are gradually added and dissolved in 10% by weight (7% by weight of the total content) of the remaining purified water heated to 80 to 90 ° C.

(4) Add the solution of (3) little by little to the solution of (1) and mix with stirring at 70° C. for 2 to 5 minutes to prepare citron jelly with a pH of 2 or less.

(5) Pack in a stick-type packaging material and sterilize afterward. At this time, 65 ℃ or more is always maintained.

Raw material content(%) Example 1 Comparative Example 1 Example 2 Comparative Example 2 Citron extract tea 20.00 20.00 20.00 20.00 Konjac Powder 0.40 - 0.40 - gum arabic 0.10 - 0.03 0.10 guar gum 0.50 - 0.80 0.70 carrageenan - 0.60 - 0.40 agar - 0.20 - - gelatin - 0.20 - - Sweet Pumpkin Powder 0.20 0.20 0.20 0.20 fructooligosaccharides 5.00 5.00 5.00 5.00 white sugar 3.65 3.65 3.42 3.45 function citric acid 0.15 0.15 0.15 0.15 Purified water 70.00 70.00 70.00 70.00 Sum 100.00 100.00 100.00 100.00

Test Example 1

After opening the packaged products prepared in Examples and Comparative Examples, the jelly discharge state was observed, and the results are shown in FIG. 1 . 1, (a) to (d) show the results of Example 1, Comparative Example 1, Example 2 and Comparative Example 2, respectively.

Referring to FIG. 1, citron jelly using citron extract according to the present invention, when using a gelling agent containing konjac powder, gum arabic, and guar gum in an ideal composition (Example 1), has good jelly properties even in strong acidity of pH 2 or less You can check that it is maintained. However, it can be seen that when the composition of the gelling agent deviated from the ideal composition, such as the content of gum arabic not reaching a certain level (Example 2), the jelly properties were partially destroyed due to syneresis.

On the other hand, in the case of applying a gelling agent composition containing carrageenan, agar, and gelatin as in the prior art to the production of citron jelly (Comparative Example 1), or excluding konjac powder from the gelling agent composition according to the present invention (Comparative Example 2), It can be seen that the jelly phase is destroyed to the extent close to the liquid level.

Test Example 2

In order to measure the hardness of the jellies prepared in the above Examples and Comparative Examples, each stick jelly stored at 4 ° C. for more than 1 day was taken out at room temperature for 30 minutes, and then each stick jelly was opened and then a texture analyzer Hardness was measured using, and the results are shown in Table 2 below. As a control group, commercially available ultra-low-molecular pomegranate collagen jelly (Daesang Welllife Co., Ltd.) was comparatively tested. This jelly had a pH of 4.3 and was a jelly product using xanthan gum, locust bean gum, agar, and tamarind gum as gums, and other additives. Ro is a representative stick jelly product that uses vitamin C and the like.

sample Hardness(gf) control group 880.75 Example 1 895.12 Comparative Example 1 75.34 Example 2 104.24 Comparative Example 2 98.20

Referring to Table 2, when using a gelling agent containing konjac powder, arabic gum and guar gum in an ideal composition as citron jelly using citron extract according to the present invention (Example 1), the hardness exceeds that of typical commercially available jelly products. can confirm what it represents. However, when the composition of the gelling agent deviated from the ideal composition, such as the content of gum arabic not reaching a certain level (Example 2), it can be seen that the hardness is significantly reduced due to syneresis.

On the other hand, as in Test Example 1, in the case of applying a gelling agent composition containing carrageenan, agar and gelatin as in the prior art to manufacturing citron jelly (Comparative Example 1), or excluding konjac powder from the gelling agent composition according to the present invention (Comparative Example 2) It can be confirmed that the hardness is significantly reduced.

Test Example 3

For the jellies prepared in the above Examples and Comparative Examples, samples were presented in the same manner as in Test Example 2 to 10 sensory test personnel trained in the food sensory analysis panel, and then sensory evaluation was performed on a 9-point item scale. The overall preference, appearance, and texture of the jelly at the time of ingestion were evaluated, and the average value of each value was averaged, and the results are shown in Table 3 below.

sample overall preference Exterior texture control group 3.50 4.12 3.97 Example 1 4.20 4.33 4.04 Comparative Example 1 3.05 2.14 2.19 Example 2 2.32 2.47 2.24 Comparative Example 2 2.86 2.08 2.41

Referring to Table 3, when using a gelling agent containing konjac powder, arabic gum and guar gum in an ideal composition as citron jelly using citron extract according to the present invention (Example 1), very excellent sensory results were obtained compared to other examples. In addition, it can be confirmed that sensory results are higher than that of typical commercially available jelly products.

The preferred embodiments of the present invention described above have been disclosed to solve the technical problems, and those skilled in the art will be able to make various modifications, changes, additions, etc. within the spirit and scope of the present invention. , such modifications and changes should be regarded as belonging to the scope of the following claims.

Claims (6)

Citron jelly containing citron extract, konjac powder, gum arabic, guar gum, oligosaccharide, white sugar and water. According to claim 1,
Citron jelly, characterized in that the citron blue contains 35 to 55% by weight of citron, 1 to 10% by weight of oligosaccharide, 1 to 10% by weight of white sugar, 0.01 to 0.5% by weight of citric acid, and the remaining amount of water. According to claim 1,
Citron jelly, characterized in that the citron extract is enzyme-fermented citron enzyme tea. (a) heating and stirring by mixing citron extract, oligosaccharide and water;
(b) mixing and dissolving konjac powder, gum arabic, guar gum and white sugar in water; and
(c) mixing and stirring the mixture of step (a) and the solution of step (b);
Yuzu jelly manufacturing method comprising a. According to claim 4,
Step (a) is carried out at 70 to 95 ° C,
The temperature of the water in step (b) is 70 to 95 ° C,
Step (c) is carried out at 65 to 80 ° C,
Citron jelly manufacturing method, characterized in that the water is used in 80 to 95% by weight in the step (a) and 5 to 20% by weight in the step (b) of the total amount used. According to claim 4,
In step (b), the weight ratio of konjac powder, gum arabic and guar gum is 1: 0.2 to 0.3: 1 to 1.5.

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