KR102097212B1 - Method for Manufacturing Jelly with Alginic Acid Bead Containing Fruit Pulp - Google Patents

Abstract

The present invention relates to a method for manufacturing jelly with an alginic acid bead containing peach pulp, and an objective of the present invention is to make an alginic acid bead containing peach pulp and mixing the same with jelly or jelly containing medicinal herbs to improve texture of the jelly or the jelly containing medicinal herbs. In addition, an objective of the present invention is to suggest a composition ratio capable of uniformly forming the bead by proper viscosity and maintaining the proper hardness of the bead when manufacturing the alginic acid bead containing peach pulp. Moreover, an objective of the present invention is to suggest a composition ratio capable of smoothening a surface of the bead and increasing proper texture and the taste of the peach pulp, thereby reducing, in the case of medicinal herbs jelly, unique taste of the medicinal herbs due to the texture of the bead during eating. In particular, an objective of the present invention is to suggest a water-peach pulp ratio and the concentration of alginic acid and CaCl_2 solution, which are optimal manufacturing conditions when the peach pulp is contained. To this end, according to the present invention, a fruit liquid made by mixing pulp of fruit, a fruit concentrate, and the like in a mixer and mixing the same with alginic acid is instilled into CaCl_2 solution, such that a coating is formed on a surface of a fruit liquid droplet to form a bead and then the bead is mixed with jelly containing medicinal herbs.

Description

Method for Manufacturing Jelly with Alginic Acid Bead Containing Fruit Pulp}

The present invention relates to a method for producing jelly in which peach pulp-containing alginate beads have been added, by grinding fruit pulp and concentrate, etc. in a mixer, dropping a fruit liquid made by mixing alginate into calcium chloride solution and immersing it by dropping it drop by drop. After forming a bead by forming a coating on the surface of the droplets, it relates to a method of mixing in a jelly containing Chinese medicine.

Alginic acid (also called seaweed acid) is abundantly contained in kelp seaweed, green onion, seaweed, and lobster, and is a polysaccharide that exhibits high-quality dietary fiber function. When ingested, alginic acid is not digested and absorbed by the body, but swells and passes through the intestine, thereby actively activating the peristalsis of the intestine to relieve constipation. It also clears blood by lowering cholesterol. In addition, alginic acid is used in the treatment of pollution by combining with heavy metal components harmful to the body, making it an insoluble salt and getting out of the body.

And alginic acid is added as a food additive to increase viscosity in ice cream, jam, mayonnaise, dumplings, raw noodles, fish cakes, etc., and maintains a soft feeling.It is used in food manufacturing processes for food emulsifiers, stabilizers, coagulants, etc. And its use is increasing.

Also, when alginate meets an aqueous calcium chloride solution, a calcium alginate salt is formed to form a gel-insoluble film. Therefore, by using this, it is possible to make a thin string like a thread in an aqueous calcium chloride solution, or to make a bead with elasticity in the shape of a bead.

On the other hand, in connection with the manufacture of Chinese medicine, as a technique for solving the discomfort and difficulty of taking, etc., jelly of herbal medicines using gelatin or the like has been attempted. However, since gelatin is easily melted in the mouth, when using a herbal medicine with a severe bitter taste, it is easy to feel the bitterness, and thus the taking performance is not good. Therefore, while not inhibiting the original efficacy of traditional Chinese medicine, it is easy to preserve, and it is easy to carry, and most of all, herbal medicine jelly with fruit flesh or concentrate is developed to remove bitterness, etc. and improve the texture. However, even if the fruit taste is added, there has been a problem that it is not possible to completely eliminate the peculiar taste of Chinese medicine including bitterness. Therefore, there is a need to develop a variety of technologies that make it possible to feel the peculiar taste of traditional Chinese medicine in herbal medicine jelly.

The method of manufacturing a jelly containing peach pulp-containing alginate beads according to the present invention is intended to improve the texture of jelly or medicinal jelly containing medicinal herbs by preparing alginate beads containing peach pulp and mixing it in jelly or a jelly containing herbal medicine Is done. In addition, it is an object of the present invention to provide a composition ratio capable of uniformly forming beads and maintaining appropriate particle hardness when preparing alginate beads containing peach flesh. In addition, the purpose of the present invention is to make the bead's surface smoother and to provide a proper texture and to enhance the taste of the flesh, so that the texture of the bead can be less felt during the taking process due to the texture of the bead when making it with herbal medicine jelly. In particular, the purpose of presenting the optimal conditions for the concentration of alginic acid and the concentration of CaCl ₂ solution, as well as the ratio of water and flesh, which is the manufacturing condition when peach flesh is contained.

In order to achieve the above object, an embodiment of the method for manufacturing a jelly in which peach pulp-containing alginic acid beads according to the present invention was devised is added to (a) peach pulp and peach concentrate in water and then homogenized with a blender to produce pulp slurries. Manufacturing; (b) preparing a mixed solution by mixing alginic acid and vitamin C in the pulp slurry; (c) preparing CaCl ₂ solution by dissolving CaCl ₂ in water; (d) immersing the CaCl ₂ solution in a dropwise manner by dropping the mixed solution one by one to obtain a peach pulp-containing alginate beads; And (e) it is preferable to include the step of putting the peach pulp-containing alginate beads into a jelly base, mixing and then refrigerating for a period of time.

Another embodiment of the method for manufacturing a jelly in which peach pulp-containing alginic acid beads according to the present invention is added, in addition to the above-described features, in the step (a), the pulp slurry is 62.5 wt% of the water and 25 wt% of the peach pulp. And adding 12.5% by weight of the peach concentrate, or in addition, in the step (b), the alginic acid is 1% (w / v), and the vitamin C is 0.7 to 1% ( It is also desirable to add a characteristic that is w / v).

In addition, in addition to the above-mentioned features, the concentration of the CaCl ₂ solution in step (c) is 3% (w / v), and in step (d), the immersion time is 10 to 20 minutes. In addition to this, it is also preferable that the jelly base further includes features that are prepared by including Chinese medicine.

According to the present invention, the method of manufacturing a jelly containing peach flesh-containing alginic acid beads is prepared by mixing alginic acid beads containing peach flesh and mixing them into a jelly containing herbal medicine, thereby enhancing the fruit taste as the beads burst out of the mouth when taking herbal medicine jelly. Since it is possible to hide the bitter taste or peculiar flavor of Chinese medicine, it has an effect of improving the texture of Chinese medicine jelly.

Particularly, in the present invention, when preparing alginate beads, a material composition ratio capable of smoothing the surface of the beads by allowing the beads to be uniformly formed with an appropriate viscosity, and a material composition ratio free of foreign matter when the beads are blown, and an appropriate particle hardness on the bead surface. Since it finds and suggests the optimal composition ratio that can be maintained, it further enhances the taste of the flesh contained in the alginate beads, thereby improving the texture of the alginate beads.

In addition, when a liquid containing pulp is made into a bead, there is a problem in that the bead is formed unevenly due to excessive viscosity. Even if the pulp is contained, the composition ratio that can reduce the viscosity of the bead is found and presented. It has been possible to manufacture alginate beads, and this has the effect of adding the taste and texture of pulp to alginate beads.

In addition, the present invention can not only increase the physical stability of the alginate beads produced by using a method of mixing the coating material alginic acid with the internal material pulp slurry and dropping it into the curing agent CaCl ₂ solution, as well as pulp from the surface of the alginate beads By preparing alginic acid beads that can be maintained at a constant hardness up to the inside of the slurry, there is an effect of improving the stability of shape retention when mixed with a beverage or a jelly base.

1 is a flow chart for performing a preferred embodiment of a jelly manufacturing method is added peach pulp-containing alginate beads.
Figure 2 is a picture of each bead after each drop of 1% alginate solution in 1%, 2% and 3% CaCl ₂ solution.
FIG. 3 is a photograph of alginic acid beads that are delivered after the mixture of water and peach flesh is 1: 1 and alginic acid is added to 1%, 2% and 3% CaCl ₂ solution.
FIG. 4 is a photograph of alginic acid beads that were delivered after the water and peach flesh weight ratio was 1: 1 and the mixed solution in which 2% alginic acid was added was dropped into 1%, 2%, and 3% CaCl ₂ solution.
FIG. 5 is a photograph of alginic acid beads that were delivered after the water and peach flesh weight ratio was 1: 1.5, and the mixed solution in which 1% alginic acid was added was dropped into 1%, 2%, and 3% CaCl ₂ solution.
FIG. 6 shows the ratio of water, peach concentrate and peach flesh to 5: 1: 2, and alginate beads were delivered after dropping a mixed solution of 0.6%, 0.8% and 1% alginic acid into 3% CaCl ₂ solution. It is a picture.
7 is a comparison of the appearance of alginic acid beads according to the concentration of alginate and vitamin C when the weight ratio of water, peach concentrate and peach flesh is 5: 1: 2.

Hereinafter, the present invention will be described in detail so that the above-described objects and features become clear, and accordingly, a person skilled in the art to which the present invention pertains can easily implement the technical spirit of the present invention. In addition, in describing the present invention, among the known technologies related to the present invention, it is already well known in the technical field, and when it is determined that the detailed description of the known technology may unnecessarily obscure the subject matter of the present invention, the detailed description will be given. It will be omitted.

In addition, the term used in the present invention has been selected as a general term that is currently widely used as much as possible, but in certain cases, the term is arbitrarily selected by the applicant, and in this case, its meaning is described in detail in the description of the applicable invention. It is intended to clarify that the present invention should be understood as a meaning of a term rather than a name of. Terms used in the description of the embodiments are only used to describe specific embodiments, and are not intended to limit the embodiments. Singular expressions include plural expressions unless the context clearly indicates otherwise.

The embodiments may be modified in various forms and may have various additional embodiments, in which specific embodiments are shown in the drawings and detailed descriptions related thereto are described. However, it is not intended to limit the embodiments to a specific form, it should be understood that it includes all changes or equivalents or substitutes included in the spirit and scope of the embodiments.

A jelly production method in which peach pulp-containing alginic acid beads are added according to a preferred embodiment of the present invention is prepared by adding 25% by weight of peach pulp and 12.5% by weight of peach concentrate to 62.5% by weight of water and homogenizing with a blender to prepare pulp slurries. Alginic acid 1% (w / v) and vitamin C 0.7 to 1% (w / v) were mixed in the fleshy slurry to prepare a mixed solution, while CaCl ₂ was dissolved in water to dissolve CaCl at a concentration of 3% (w / v). after preparing a _second solution, it is preferable to obtain the mixed solution after immersion fend off 10 - 20 min dropwise deliver air peach pulp-containing alginic acid beads with the CaCl ₂ solution. And finally, it is preferable to mix the peach pulp-containing alginate beads into a jelly base and then refrigerate for 30 minutes in a container.

Here, the jelly base is added to 10 parts by weight of sugar, 10 parts by weight of yogurt and 86 parts by weight of water with respect to 10 parts by weight of Chinese medicine, and then mixed and stirred by gelatin and pectin by 2% (w / v), respectively, and dissolved in a hot plate for 20 minutes. It is preferable to manufacture.

As described above, in the present invention, since the technique of mixing the alginic acid as a coating material with respect to the fleshy slurry as an internal material and dropping it in the CaCl ₂ solution corresponding to the curing agent is used, the coating from the surface of the alginic acid beads to a certain portion of the fleshy slurry is appropriate. Formed, this not only increases the physical stability of the beads surrounded by the coating, but also produces alginic acid beads capable of maintaining a constant hardness from the surface of the alginic acid beads to the inside of the fleshy slurry, through which the form is mixed when mixed into a beverage or jelly base. It can improve the stability of fats and oils. However, unlike in the present invention, when the curing agent is mixed with the internal material and dropped on the coating material, the coating is formed only on the surface of the internal material, thereby lowering the physical stability and adjusting the pH of the curing agent to be mixed with the internal material. You have to go through a complicated process.

On the other hand, the reason why it is desirable to make the peach flesh to 25% by weight in 62.5% by weight of water during the preparation of the fleshy slurry is to make the alginate beads uniform, so that the viscosity is not excessive during the production of the alginic acid beads. When it loses, the viscosity increases and the beads are formed non-uniformly. When the proportion of water becomes too high, the viscosity becomes too low, which makes it difficult to form beads. In addition, the peach concentrate is a material added to improve the taste of the flesh, preferably 62.5% by weight of water and 12.5% by weight of the peach concentrate, the surface of the alginate beads when the proportion of the peach concentrate more Not only does it become harder, but when alginate beads are blown in the process of ingestion, a foreign body sensation occurs in the mouth, which reduces the texture.

In addition, the addition ratio of the alginic acid, it is preferable to add the alginic acid to the pulp slurry at a ratio of 1% (w / v), when the alginate is added more than 1% (w / v), the viscosity is excessive. The solution is stretched, thereby forming a tail on the alginate beads and causing the beads to be non-uniform, and if less than 1% (w / v) is added, the feeling of the beads bursting is eliminated and the texture is reduced.

In addition, it is preferable that the CaCl ₂ solution has a concentration of 3% (w / v), and when the concentration of the CaCl ₂ solution is less than 3% (w / v), the surface hardness of the alginate beads decreases and bursts. The feeling disappears, and when the fruit solution with 1% (w / v) of alginate added to the 3% (w / v) CaCl ₂ solution is dropped, particles with optimum hardness are formed. In addition, the concentration of vitamin C to 0.7 to 1% (w / v) is a ratio in which sweet and sour tastes can be appropriately maintained when alginate beads are mixed in a jelly base, sourness, sweetness and The peach flavor is weakened, and when added at a higher rate, the sour taste becomes too strong.

On the other hand, dropping the mixed solution dropwise into the CaCl ₂ solution, immersing it for 10 to 20 minutes, and then removing it is a time for the surface of the alginate beads containing peach flesh to be properly cured and uniformly formed. , If it is delivered too quickly, the surface hardening degree decreases, and if it is delivered too late, the surface hardening degree increases, and the most preferable immersion time is 20 minutes.

Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings. 1 is a flow chart for performing a preferred embodiment of a jelly manufacturing method is added peach pulp-containing alginate beads. As shown in FIG. 1, the present invention comprises the steps of preparing a pulp slurry (100), preparing a mixed solution (200), preparing a CaCl ₂ solution (300), obtaining alginate beads (400), and It is preferable that the alginate beads are mixed with a jelly base to include 500.

Here, in the step (100) of manufacturing the pulp slurries, the pulp slurries are prepared by adding the peach pulp and peach concentrate to water and homogenizing them with a blender. At this time, the pulp slurries are mixed with 62.5 wt% of water and 25 wt% of the peach pulp and The peach concentrate is preferably prepared by adding 12.5% by weight. And in the step (200) of preparing the mixed solution, alginic acid and vitamin C are mixed in the pulp slurry to prepare the mixed solution, wherein the alginate is 1% (w / v) at the concentration of the pulp slurry. Vitamin C is preferably mixed at a concentration of 0.7 to 1% (w / v).

And in the step (300) of preparing the CaCl ₂ solution in water CaCl ₂ is added and dissolved using a hot plate to prepare the CaCl ₂ solution, but it is most preferable to prepare CaCl _{2 to} have a concentration of 3% (w / v). In addition, in the step (400) of obtaining the alginate beads, it is preferable to drop the mixed solution into the CaCl ₂ solution by dropping each drop for 10 to 20 minutes and then deliver it to obtain alginic acid beads containing peach flesh. _{2 When} dropping the mixed solution into the solution, it is preferable to drop the same capacity dropwise at regular intervals using a peristaltic pump.

And the mixing step (500) in the jelly base is preferably to put the peach pulp-containing alginate beads obtained in step 400 into the jelly base, mix it, put it in a container and put it in a refrigerator for 25 to 30 minutes to harden it. It is preferable that the jelly base contains Chinese medicine. More preferably, after adding 10 parts by weight of sugar, 10 parts by weight of yogurt and 86 parts by weight of water with respect to 10 parts by weight of Chinese medicine, gelatin and pectin are mixed and stirred by 2% (w / v), respectively, and then dissolved in a hot plate for 20 minutes. It is preferred to prepare the jelly base.

Hereinafter, a description will be given of a method for manufacturing jelly in which peach pulp-containing alginate beads according to the present invention are added through various examples and experimental examples until the above-described preferred embodiment is derived.

<Example 1> Attempt to manufacture beads with pectin

CaCl ₂ per 200 mL of water is 4% (w / v), 5% (w / v), 6% (w / v), 7% (w / v), 15% (w / v), 20% (w / v) by dissolving the mixed solution at a hot plate using rotation on a hot plate to prepare 6 CaCl ₂ solutions with different concentrations. Then, the Pectin solution was prepared by mixing Pectin in 200 mL of water in a range of 3 to 5% (w / v) and dissolving it using rotation and heat on a hot plate. The Pectin solution was dropped into each of the CaCl ₂ solutions dropwise using a peristaltic pump to observe whether beads were generated.

<Experimental Example 1> Attempt to manufacture beads with pectin

Pectin was not homogenized using a hot plate. Therefore, it was impossible to make beads by dropping them in CaCl ₂ solution. In the edible material unit, the molecular weight of Pectin was unstable and showed unstable.

Pectin and alginic acid (Alg) have similar characteristics, and in the edible unit, since alginate is physically stable, beads are formed. In a later implementation, the coating material of the beads is changed to alginic acid.

<Example 2> Alginic acid beads production

By mixing and dispersing alginic acid per 200 mL of water at a concentration of 1% (w / v) and 2% (w / v), two types of alginic acid solutions having different concentrations were prepared. In the process of manufacturing, it was difficult to disperse due to the viscosity of alginic acid, so it was dispersed using a mixer, and after uniformly dispersing it was left for 2 hours or more until it became a transparent solution. In addition, each solution mixed with CaCl ₂ per 200 mL of water at a concentration of 1% (w / v), 2% (w / v) and 3% (w / v) is melted while rotating on a hot plate, and the concentrations are different. A CaCl ₂ solution was made. Then, by dropping each of the two types of alginic acid solution into each of the three types of CaCl ₂ solution using a peristaltic pump and allowing to stand for 20 minutes, the beads are formed and the surface can be cured, and then the beads are meshed. It was filtered and placed on a filter paper to remove moisture.

<Experimental Example 2> Alginic acid bead properties

As a result of observing the properties for each of the alginate beads produced by Example 2, it showed the following properties.

menstruum Alginic acid
(%, w / v) CaCl ₂
(%, w / v) characteristic water One One Transparent beads are formed uniformly 2 Transparent beads are formed uniformly 3 Transparent beads are formed uniformly 2 One When the alginate solution falls into the CaCl ₂ solution, it is stretched and the tail is slightly formed on the beads. 2 When the alginate solution falls into the CaCl ₂ solution, it is stretched and the tail is slightly formed on the beads. 3 When the alginate solution falls into the CaCl ₂ solution, it is stretched and the tail is slightly formed on the beads.

In conclusion, the alginic acid solution having a concentration of 1% (w / v) was suitable for viscosity and uniformly dropped into the CaCl ₂ solution. On the other hand, the alginic acid solution at a concentration of 2% (w / v) was excessively viscous, and when dropped in the CaCl ₂ solution, the alginic acid solution was stretched, and accordingly, the beads were uneven as tails were formed on the beads. In addition, when a concentration of 1% (w / v) alginate solution was dropped into each of three types of CaCl ₂ solutions, the hardness of the particles increased as the concentration of the CaCl ₂ solution increased.

Figure 2 is a picture of each bead after each drop of 1% alginate solution in 1%, 2% and 3% CaCl ₂ solution.

<Example 3> Alginic acid beads containing peach flesh 1

After mixing the peach pulp with water in a weight ratio of 1: 1, put it in a blender and homogenize to make a pulp slurry. Then, the homogenized pulp slurries were divided into two groups to dissolve alginic acid in 1% (w / v) and 2% (w / v) ratios, respectively, to prepare two types of mixed solutions. In the same manner as in Example 2, 3 types of CaCl ₂ solutions of 1% (w / v), 2% (w / v) and 3% (w / v) were prepared, and then the two types of mixed solutions were dropped one by one. After dropping into each of the above three types of CaCl ₂ solution, the beads are formed and allowed to stand for 20 minutes so that the surface can be cured. Then, the beads are filtered through a net and placed on a filter paper to remove moisture, and six types of 'peach flesh are contained. Alginic acid beads.

<Experimental Example 3> Alginic acid bead containing peach flesh 1

The properties of each of the six types of 'peach pulp-containing alginate beads' prepared in Example 3 were as follows.

menstruum Alginic acid
(%, w / v) CaCl ₂
(%, w / v) characteristic Pulp: Water
(1: 1) One One Beads were formed non-uniformly due to increased viscosity due to pulp. 2 Beads were formed non-uniformly due to increased viscosity due to pulp. 3 Beads were formed non-uniformly due to increased viscosity due to pulp. 2 One Due to the excessive viscosity, the beads were formed like long cotton. 2 Due to the excessive viscosity, the beads were formed like long cotton. 3 Due to the excessive viscosity, the beads were formed like long cotton.

That is, unlike Example 2, even when 1% (w / v) of alginic acid was added, the bead was formed unevenly due to the excessive viscosity of the mixed solution due to the presence of flesh.

3, the weight ratio of water and peach pulp is 1: 1, and the mixed solution in which 1% of alginate is added to 1%, 2%, and 3% of CaCl ₂ solution is dropped and then rescued, respectively. 4, the weight ratio of water and peach flesh is 1: 1, and the mixed solution in which 2% of alginic acid is added is dropped into 1%, 2% and 3% CaCl ₂ solutions, respectively, and then delivered to the 'peach flesh' Contains Alginic Acid Beads'.

<Example 4> Alginic acid beads containing peach flesh 2

Each `` alginic acid-containing bead containing peach flesh '' 3 in the same manner as in Example 3, except that only a mixed solution in which water was added to the peach flesh in a weight ratio of 1: 1.5 and only 1% (w / v) of alginate was added was used. Kinds were prepared.

<Experimental Example 4> Alginic acid bead characteristics containing peach pulp 2

'Peach pulp-containing alginic acid beads' produced by Example 4, that is, a weight ratio of water and peach pulp is 1: 1.5, and a mixed solution in which 1% of alginate is added to 1%, 2% and 3% CaCl ₂ solution The characteristics of three types of 'alginic acid beads containing peach flesh' made by immersion were as follows.

menstruum Alginic acid
(%, w / v) CaCl ₂
(%, w / v) characteristic Pulp: Water
(1: 1.5) One One The viscosity decreased due to an increase in the water ratio, and the beads were uniformly formed. 2 The viscosity decreased due to an increase in the water ratio, and the beads were uniformly formed. 3 The viscosity decreased due to an increase in the water ratio, and the beads were uniformly formed.

That is, as the water ratio increased, the viscosity was reduced under the condition of adding 1% (w / v) alginic acid to effectively form particles, and when immersed in CaCl ₂ solution, the strongest beads in 3% (w / v) solution It showed hardness. That is, the particles were most effectively formed at an alginate addition ratio of 1% (w / v) and a CaCl ₂ solution concentration of 3% (w / v).

5, the weight ratio of water and peach pulp is 1: 1.5, and the mixed solution in which 1% of alginate is added to 1%, 2%, and 3% of CaCl ₂ solution is dropped and then rescued, respectively. It is a picture about.

<Example 5> Beads prepared with peach concentrate 1

To improve the taste of peach flesh, peach concentrate was additionally added. After adding and dissolving alginic acid in a ratio of 1% (w / v) to the pulp slurry prepared by grinding with a mixer with a weight ratio of 2: 1: 1 of water, peach concentrate and peach flesh, and making only one mixed solution, , 3% (w / v) of the CaCl ₂ solution, except that the immersion in the same manner as in Example 3 for the rest, 'alginic acid beads containing pulp and concentrate' was prepared.

<Experimental Example 5> Bead characteristics 1 with the addition of peach concentrate

The 'peach pulp and alginate beads containing concentrate' made in Example 5 had a smooth and hard surface, and had a foreign body feeling when it burst. Therefore, it was decided to adjust the proportion of water high.

<Examples 6,7,8> Bead Preparation 2 with Peach Concentrate

In order to reduce the foreign feeling of beads and make them less firm, the weight ratio of water, peach concentrate and peach flesh was fixed at 5: 1: 2 and the same method as in Example 5 except that the alginic acid concentration was varied as follows. Three types of 'peach pulp and alginate beads containing concentrate' were prepared. (Examples 6 to 8)

division Water (g) Concentrate (g) Pulp (g) Alg (%) Example 6 62.5 12.5 25 0.6 Example 7 62.5 12.5 25 0.8 Example 8 62.5 12.5 25 1.0

<Experimental Examples 6,7,8> Bead Characteristics 2 with Peach Concentrate

The properties for each of the three types of 'peach pulp and alginate beads containing concentrate' produced by Examples 6 to 8 were as follows.

division Sensory characteristics Example 6 Beads disappeared neatly in the mouth and no residue remained. However, there was no sweet taste, and there was no feeling of popping. Example 7 Beads disappeared neatly in the mouth and no residue remained. And there was a feeling that the beads were popping, but there was also a feeling of chewing. Example 8 Beads disappeared neatly in the mouth and no residue remained. And there was a feeling that the beads were popping, and the shape of the beads was constantly dongle.

That is, the 'alginate beads containing peach pulp and concentrate' prepared with a mixed solution of 1% (w / v) alginate and CaCl ₂ solution concentration of 3% (w / v) had a smooth surface and was prepared in Example 4. It had stiffness and appearance similar to beads. There was no foreign persimmon, but sourness was needed to enhance the taste of the flesh.

FIG. 6 shows 'Peach' delivered by dropping a mixed solution in which water, peach concentrate and peach flesh weight ratio of 5: 1: 2 and alginic acid were added to 0.6%, 0.8% and 1% of 3% CaCl ₂ solution, respectively. This is a picture of each 'alginic acid-containing beads'.

<Examples 9 to 17> Preparation of vitamin C-added beads

It was decided to add vitamin C to improve the taste of jelly containing pulp-containing beads. In order to determine the production conditions of vitamin C-added beads, nine examples (Examples 9 to 17) were prepared with different amounts of alginate and vitamin C added. 9 types of 'peach meat' in the same manner as in Example 5, except that 9 types of mixed solutions were prepared by mixing water, pulp, peach concentrate, alginic acid and vitamin C in a mixer for each example. Peach concentrate and vitamin C-containing alginate beads' were prepared.

division Water (g) Peach concentrate (g) Pulp (g) Alg (%) Vitamin C (%) Example 9 62.5 12.5 25 0.6 0.1 Example 10 62.5 12.5 25 0.6 0.3 Example 11 62.5 12.5 25 0.6 0.5 Example 12 62.5 12.5 25 0.8 0.1 Example 13 62.5 12.5 25 0.8 0.3 Example 14 62.5 12.5 25 0.8 0.5 Example 15 62.5 12.5 25 1.0 0.1 Example 16 62.5 12.5 25 1.0 0.3 Example 17 62.5 12.5 25 1.0 0.5

<Experimental Examples 9 to 17> Bead characteristics with vitamin C added

For each of the nine types of peach pulp, peach concentrate, and vitamin C-containing alginate beads, the sensory properties of the alginate and vitamin C addition ratios were as follows.

Alginic acid Vitamin C Sensory characteristics 0.6% 0.1% There was no foreign body sensation, but there was no feeling of beads popping and no sourness was felt. 0.3% There was no foreign body sensation, but there was no feeling of beads popping, the sour taste was weakly felt, and the peach scent was hardly noticed. And it lacked sweetness. 0.5% There was no foreign body sensation, but there was no sensation of beads bursting. However, the sour taste was moderate. 0.8% 0.1% There was no foreign body feeling, and there was a texture in which the beads burst slightly. However, there is no sour taste at all. 0.3% There was no foreign body feeling, and there was a texture in which the beads burst slightly. However, the sour taste was weak, the peach scent was hardly felt, and the sweetness was also insufficient. 0.5% There was no foreign body feeling, and there was a texture in which the beads burst slightly. However, the sour taste was moderate. One% 0.1% The shape was well maintained and the beads had a flaky texture and the surface was smooth. However, no sourness was felt. 0.3% The shape was well maintained and the beads had a flaky texture and the surface was smooth. However, the sour taste was weak, the peach scent was hardly felt, and the sweetness was insufficient. 0.5% The shape was well maintained and the beads had a flaky texture and the surface was smooth. And the sourness was also moderate.

In conclusion, the appearance and sensory properties of the beads with 1% alginic acid and 0.5% vitamin C were the best.

Figure 7 is a picture of the appearance of beads according to the concentration of alginic acid and vitamin C added in 'peach pulp, peach concentrate and vitamin C-containing alginate beads' with a weight ratio of water, peach concentrate and peach flesh of 5: 1: 2.

<Examples 18 to 20> Preparation of beads with adjusted amount of vitamin C added

When the beads were mixed with the jelly base, the intensity of the taste was expected to change, and thus, the vitamin C was increased from 0.5% to 1% to prepare a finished product jelly (Examples 18 to 20). . Beads were prepared in the following compositional ratio for each example, and the rest was prepared in the same manner as in Example 9 to Example 17.

division Water (g) Peach concentrate (g) Pulp (g) Alg (%) Vitamin C (%) Example 18 62.5 12.5 25 One 0.5 Example 19 62.5 12.5 25 One 0.7 Example 20 62.5 12.5 25 One One

Here, the jelly base is stirred by adding 2% gelatin (w / v) and 2% pectin (w / v) to 10 g of Chinese medicine, 10 g of sugar, 10 g of peach yogurt, and 86 g of water, and then stirring unmelted sugar and peach yogurt during the stirring process. It was made by melting on a hot plate for 20 minutes using heat and rotation.

Meanwhile, the produced jelly base is placed in a container, mixed with beads, placed in the refrigerator for 30 minutes, and solidified to make a final product of 'Jelly added with alginic acid beads containing peach flesh'.

<Experimental Examples 18 to 20> Bead properties with adjusted amount of vitamin C added

Sensory testing was performed using the products obtained in Examples 18-20. The panel consisted of 7 people, and the evaluation items were ① sour, ② sweet, ③ peach, ④ texture (texture), and ⑤ 7-point scale (1 is very weak or very disagree, 7 is very) for 5 items of overall preference. Strong or very good). The survey results are as follows.

Example 18
(Vitamin C 0.5%) Example 19
(Vitamin C 0.7%) Example 20
(Vitamin C 1%) Sour taste 2.67 4.50 4.50 sweetness 5.33 4.50 4.67 Peach flavor 4.67 4.67 4.33 Texture (texture) 3.50 4.17 3.83 Overall preference 4.50 4.83 4.83

As shown in the questionnaire shown in FIG. 3, a 7-point scale method for 5 items of ①Appearance, ②Flavor, ③Taste, ④Texture, ⑤Overall acceptability 1 is very disliked, 7 is very liked). Table 9 shows the survey results. The overall preference was high in Example 19 using 0.7% of vitamin C and Example 20 using 1% of vitamin C.

Although the present invention has been described in various examples, the present invention is not necessarily limited to these examples, and may be variously modified without departing from the spirit of the present invention. Therefore, the examples disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to explain, and the scope of the technical spirit of the present invention is not limited by these examples. The scope of protection of the present invention should be interpreted by the claims below, and all technical thoughts within the equivalent range should be interpreted as being included in the scope of the present invention.

Claims (5)

Method for manufacturing jelly with added alginate beads containing peach pulp comprising the following steps:
(a) adding 25% by weight of peach flesh and 12.5% by weight of peach concentrate to 62.5% by weight of water and then homogenizing with a blender to prepare a fleshy slurry;
(b) preparing a mixed solution by mixing 1% (w / v) alginic acid and 0.7 to 1% (w / v) vitamin C in the pulp slurry;
(c) preparing CaCl ₂ solution of 3% (w / v) by dissolving CaCl ₂ in water;
(d) by dropping the mixed solution drop by drop in the CaCl ₂ solution for 20 minutes so that the surface of the droplets can harden, then dried to remove moisture, thereby forming a coating on the surface of the drops containing peach flesh, peaches Obtaining a pulp-containing alginate beads; And
(e) adding the peach pulp-containing alginate beads into a jelly base prepared with Chinese medicine, mixing and refrigerating for a period of time in a container;
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