KR102306294B1 - Peach jelly premix and the preparation method thereof - Google Patents

Abstract

The present invention relates to a peach jelly premix, and a method for manufacturing the same, and the peach jelly premix provided in the present invention has a useful effect of enhancing the utilization of peaches, which are concerned about overproduction, by processing peaches for long-term storage, and , In addition, the peach jelly premix of the present invention can be made into jelly simply by pouring hot water, so it can be easily used by both adults and children, and has a useful effect that can increase product utilization, and furthermore, The taste, aroma, color, texture, etc. of jelly are excellent bars, and there is a useful effect that can expand the consumption of peaches.

Description

Peach jelly premix and its preparation method {Peach jelly premix and the preparation method thereof}

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

Peach is an arboreal deciduous plant belonging to the Rosaceae family. It is a representative summer fruit and one of the five major fruits in Korea. Peaches have a unique fragrance and sweetness, and are soft due to their high juice, and are rich in pectin, a vegetable fiber, and vitamins A and C, which relieve constipation and purify the blood. In addition, it is known to be good for nicotine detoxification, anti-cancer, anti-aging and whitening, thirst quenching, fatigue recovery, and hangover relief.

However, because peaches have soft flesh and are easily softened in the hot summer months, storage capacity is low, and 10 to 30% of peaches are discarded in the distribution process. There is an urgent need to develop various processing methods for this purpose.

Most of the research using peaches is mainly on the analysis of ingredients and functions of raw peaches, improvement of storability of raw peaches and changes during storage. Although research is being conducted, the research and development of high value-added processed products compared to other fruits is at a rudimentary stage.

Recently, peach cultivation area and production have been steadily increasing and an overproduction of peaches is expected. On the contrary, the proportion of peach processing has been continuously decreasing since 2000, and it is only at the level of less than 1%.

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

On the other hand, jelly belongs to candies in the Korean Food Codex, and is defined as a solid phase without fluidity, which is concentrated and molded by adding other foods or food additives to it using saccharides or sugar alcohols and gelling agents as raw materials. In general, jelly is manufactured by concentrating and molding the juice of fruits and vegetables by mixing sugar and gelling agent, and is a sugar favorite food containing about 20% moisture. Jelly can give various textures depending on the type of gelling agent that can bind moisture.

The present inventors recently paid attention to the concern of overproduction of peaches and the low proportion of processing of peaches, and in order to solve this, while trying to develop processed peaches, the peach jelly premix according to the present invention, As a form of premix that can be stored for a long time, all users, adults and children, can easily make and use jelly by preparing hot water at home. Food preferences such as color and texture were also confirmed to be excellent processed foods, and thus the present invention was completed.

Republic of Korea Patent Registration No. 10-0349623

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

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

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

In order to achieve the above object,

In one aspect of the present invention,

peach juice or peach juice powder; and

Including; gelling agents including locust bean gum, cariginan, and xanthan gum

Peach jelly premix is provided.

In another aspect of the invention,

preparing peach juice or peach juice powder; and

Including;

A method for preparing the peach jelly premix is provided.

In another aspect of the invention,

There is provided a peach jelly comprising the peach jelly premix.

In another aspect of the invention,

A method for producing the peach jelly using the peach jelly premix is provided.

The peach jelly premix provided in the present invention has a useful effect of enhancing the utilization of peaches, which is concerned about overproduction, by processing the peaches for long-term storage, and also, the peach jelly premix of the present invention is simple by pouring hot water. Because it can be manufactured as jelly, it can be easily used by both adults and children, so it has a useful effect to increase product usage, and furthermore, the food preference such as taste, aroma, color, and texture of the manufactured jelly is excellent. There is a useful effect that can expand the consumption of bar and peach.

1 is a photograph showing the appearance of six peach jellies prepared from powdered premixes having different mixing ratios of peach juice powder of Examples 1-6.
Figure 2 schematically shows a method for preparing the peach juice of Preparation Example 1.
Figure 3 schematically shows a method for preparing the peach juice of Preparation Example 2.
4 schematically shows a method for producing jelly using the powdered premix of Examples 1-6.
FIG. 5 schematically shows a method for preparing jelly using the mixed preparation premix of Examples 7-11 and peach juice.
6 is a photograph showing the appearance of five peach jellies prepared from the powdered premix having different gelling agent mixing ratios of Examples 7-11.

Hereinafter, the present invention will be described in detail.

However, the following description only exemplifies the present invention, and the present invention is not limited thereto.

In one aspect of the present invention,

peach juice or peach juice powder; and

Including; gelling agents including locust bean gum, cariginan, and xanthan gum

Peach jelly premix is provided.

In the peach jelly premix,

The premix can be understood as a generally known dictionary meaning, and the peach jelly premix is a mixture of the above-mentioned juice or powder thereof and a gelling agent in advance, or without mixing the juice or a powder thereof and a gelling agent. may mean having separately. For example, the premix may be in liquid or powder form. For example, in the premix, each component of the gelling agent is mixed, and the juice and the juice powder are optionally prepared in a mixed form with the gelling agent. or may be prepared without mixing. In addition, when the gelling agent and the juice or the juice powder are not mixed, it may be a premix prepared in a separate fractionation space.

On the other hand, in the peach jelly premix,

The peach juice is not particularly limited, but may be a liquid material obtained from peach fruit or pulp, for example, fruit juice (juice juice), extract, extract, or a fraction thereof. Preferably, the peach juice can be understood as a juice prepared by a process for manufacturing peach fruits or pulp, which is generally known.

On the other hand, the peach juice delivery is not particularly limited, but a liquid material obtained from peach fruits or pulp, for example, fruit juice (juice solution), extract, extract, or a fraction thereof is processed by a general powdering process. It can be understood as a powder that is used, and preferably, the peach juice powder can be understood as a powder prepared by treating the obtained peach juice with a generally known powdering process.

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

The method for preparing the peach juice is not particularly limited as long as it includes a step of juicing the fruit. In addition, the method for preparing the peach juice may further include an additional pre-treatment step, such as, optionally, a peach washing step, a peeling and wicking step, and a peach crushing step, before the juice step, and also, the peach juice The manufacturing method may further include an additional post-treatment step such as optionally adding an additive to the juice after the juice step, or filtering, concentrating, centrifuging, and recovering the juice.

On the other hand, the peach juice may include an additive, wherein the additive may be a commonly known food additive, or, for example, a flavoring agent, a flavoring agent, a sweetener, an acidifying agent, an antioxidant, vitamins, minerals , may be at least one selected from the group consisting of emulsifiers, food coloring, and preservatives.

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

On the other hand, in the peach jelly premix,

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

In one aspect of the present invention, the additional gelling agent may be a gelling agent further comprising dextrin, and the additive may be a generally known food additive, for example, a flavoring agent, a flavoring agent, a sweetener, an acidifying agent, an antioxidant Agents, vitamins, minerals, emulsifiers, food coloring, and may be at least one additive selected from the group consisting of preservatives.

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

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

In particular, the above-mentioned peach juice powder: the weight ratio of the gelling agent can be understood as a suitable mixing ratio for the production of jelly, and alternatively it is understood as a suitable mixing ratio for food preferences such as taste, aroma, texture, etc. Alternatively, it can be understood as a blending ratio suitable for aesthetics such as food appearance, color, and the like of the jelly to be prepared.

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

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

In particular, the above-mentioned peach juice: the weight ratio of the gelling agent can be understood as a suitable blending ratio for the production of jelly, and can be understood as a suitable blending ratio for food preferences such as taste, flavor, texture, etc. of the jelly produced otherwise. Alternatively, it can be understood as a compounding ratio suitable for aesthetics such as food appearance, color, and the like of the jelly to be prepared.

In one embodiment of the present invention, the composition for preparing peach jelly (peach juice + gelling agent + purified water + other additives): Jelly was prepared by adjusting the mixing ratio of the gelling agent to 1.0 to 3.0%, and from the use of different mixing ratios , as a result of reviewing in terms of functions and effects that can affect consumers as food, such as appearance, pH, total acid, sugar content, color, texture, thinness, and preference of suitable jelly, 100: 1.0 - 3.0, 100: 1.2 - 2.8, 100: 1.5 - 2.5, or about 100: 2.0 is preferable, and it was found that it is useful industrially and economically from the jelly of the above specific mixing ratio.

Furthermore, in the peach jelly premix,

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

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

In particular, the above-mentioned peach jelly premix: the weight ratio of the peach juice powder can be understood as a suitable mixing ratio for the production of jelly, and alternatively, it is a suitable mixing ratio for food preferences such as taste, flavor, texture, etc. of the manufactured jelly. It can be understood, or alternatively, it can be understood as a compounding ratio suitable for aesthetics such as food appearance, color, and the like of the jelly to be prepared.

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

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

In particular, the above-mentioned peach jelly premix: the weight ratio of the peach juice powder can be understood as a suitable mixing ratio for the production of jelly, and alternatively, it is a suitable mixing ratio for food preferences such as taste, flavor, texture, etc. of the manufactured jelly. It can be understood, or alternatively, it can be understood as a compounding ratio suitable for aesthetics such as food appearance, color, and the like of the jelly to be prepared.

In one embodiment of the present invention, the composition for preparing peach jelly (peach juice powder + gelling agent + purified water + other additives): jelly was prepared by adjusting the mixing ratio of the peach juice powder to 0.2 to 1.2%, As a result of reviewing the functions and effects that can affect consumers as food, such as the appearance, pH, total acid, sugar content, color, texture, firmness, and preference of suitable jelly from the use of the juice powder, 100: 0.2 -1.2, 100:0.4-1.2, 100:0.6-1.2, 100:0.8-1.2, or 100:0.8-1.0 may be preferred, and most preferably, about 100:1.0, From the jellies of the mixing ratio, the usefulness was clarified both industrially and economically.

On the other hand, in the peach jelly premix,

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

In particular, the weight ratio of locust bean gum: carriginan: xanthan gum of the above gelling agent can be understood as a suitable mixing ratio for the production of jelly, and it is suitable for food preference such as taste, aroma, texture, etc. It may be understood as a compounding ratio, or alternatively, it may be understood as a compounding ratio suitable for aesthetics such as food appearance, color, and the like of the jelly to be prepared.

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

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

In particular, the weight ratio of locust bean gum: cariginan: xanthan gum: dextrin of the above-described gelling agent can be understood as a suitable mixing ratio for the production of jellies, and the taste, aroma, texture, etc. of the jelly produced differently. It can be understood as a suitable blending ratio, or alternatively, it can be understood as a suitable blending ratio for aesthetics such as food appearance, color, and the like of the jelly to be prepared.

Furthermore, in the peach jelly premix,

The peach jelly premix may further include one or more additives, wherein the additives generally include additives that can be added to food without limitation, and preferably, the additives include a flavoring agent, a flavoring agent, a sweetener, It may be at least one selected from the group consisting of acidulants, antioxidants, vitamins, minerals, emulsifiers, food coloring, and preservatives.

In one embodiment of the present invention,

As the sweetening agent, sugar, lactose, glucose, glucose syrup, fructose, fructose, reduced maltose, starch syrup, dextrin, or sugar alcohol such as sorbitol, mannitol, xylitol, and erythitol may be used, and the amount of the sweetener used is the peach. 2 - 60 parts by weight, or 5 - 30 parts by weight, or 6 - 20 parts by weight based on 100 parts by weight of the composition for preparing jelly may be used.

As the acidulant, citric acid, malic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, etc. may be used, and the amount used is 0.01 - 0.9, or 0.05 - 0.8, or 0.2 - 0.8, or 0.4 - based on 100 parts by weight of the composition for preparing peach jelly. 0.6 parts by weight.

As the flavoring agent, peach, strawberry, grape, apple, banana, orange, lemon, watermelon, vanilla, butter, spice, mint and herbal flavors may be used.

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

In another aspect of the invention,

preparing peach juice or peach juice powder; and

Including;

A method for preparing the peach jelly premix is provided.

In the method for producing the peach jelly premix,

In the step of preparing peach juice or peach juice powder,

The peach juice extract may be understood as a juice extract by a process for manufacturing peach juice generally known, and the peach juice liquid powder may be understood as a powder prepared by treating the juice extract in a conventional powdering process. have.

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

The peach juice is not particularly limited as long as it is prepared from a process including a conventional fruit juice step, but for example, the method for preparing the peach juice is optionally, a peach washing step, a peeling and wicking step, It may further include one or more pre-treatment steps before squeezing, such as a peach crushing step, and optionally, adding one or more additives to the obtained juice, or optionally filtering, concentrating, centrifuging and Such additional subsequent steps may be further included.

Here, the additive may be a commonly known food additive, or, for example, a flavoring agent, flavoring agent, sweetener, acidifying agent, antioxidant, vitamins, minerals, emulsifier, food coloring, and preservatives selected from the group consisting of There may be more than one type.

In one embodiment of the present invention,

Preferably, as shown in FIGS. 2 and 3, the manufacturing step of the peach juice is a peach washing step, a peach peel and core removal step, a fruit juice step, and a 1% weight ratio of vitamin C (ascorbic acid) of the juice. It may include an addition step, a centrifugation step, and a step of taking only the supernatant.

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

Furthermore, in the method for producing the peach jelly premix,

The weight ratio of each of the peach juice extract, the peach juice powder, the gelling agent, the additive, and the individual constituents of the gelling agent is the same as described for the peach jelly premix of the present invention, and thus the overlapping description is omitted.

In another aspect of the invention,

A method for producing the peach jelly using the peach jelly premix is provided.

Here, the manufacturing method of the peach jelly is prepared from the peach jelly premix provided by the present invention, and it can be understood that the manufacturing method is included without limitation as long as it is a manufacturing method using the peach jelly premix of the present invention.

Preferably, the method for producing the peach jelly is,

mixing water and the peach jelly premix; and

It may be a manufacturing method comprising; heating the obtained mixture, or

heating water; and

It may be a manufacturing method comprising; mixing the peach jelly premix with heated water.

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

For example, a jelly may be prepared by first mixing water and peach juice or peach juice powder and heating it, and then mixing the remaining premix ingredients (gelling agent and other additives) thereto, or, first, heating only water After that, the premix of the present invention (peach juice or peach juice powder + gelling agent and other additives) can be mixed thereto to prepare jelly.

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

On the other hand, the water to be mixed may be used without particular limitation, such as purified water, ionized water, etc., and drinking water may be preferably used. Meanwhile, the amount of water used is not particularly limited, and preferably 1 to 4 parts by weight based on 1 part by weight of the premix may be used, or a composition for preparing the entire jelly (peach juice or peach juice powder + gelling agent + other additives + water) 50 to 80 parts by weight, or 60 to 80 parts by weight based on 100 parts by weight may be used.

In another aspect of the invention,

Peach jelly comprising the peach jelly premix, or

There is provided a peach jelly prepared from the method for producing the peach jelly.

The peach jelly provided by the present invention is,

It is not particularly limited as long as it is a peach jelly containing at least a part of the peach jelly premix of the present invention, and may preferably be a peach jelly produced by the method for producing the peach jelly.

Here, the peach jelly provided by the present invention is a specific compounding ratio (weight ratio) of the premix, alternatively, a compounding ratio (weight ratio) of a specific gelling agent and peach juice or peach juice, alternatively, each component of a specific gelling agent From the compounding ratio (weight ratio) of, the effect of improving food preferences such as appearance, brightness, color, pH, total acid, sugar content, texture, taste, and flavor is achieved, and economically and industrially advantageous food can be provided.

In particular, the premix of the present invention is a processed product that can be stored for a longer period of time, and it has a useful effect of increasing the utilization of peaches, which are difficult to store for a long time due to a concern of overproduction in recent years, and has a useful effect of expanding consumption. Peach Jelly Premix is a bar that can be made into jelly with a simple recipe at home, and has the advantage of being available to both adults and children.

Hereinafter, the present invention will be described in detail by the following Preparation Examples, Examples, and Experimental Examples.

However, the following Preparation Examples, Examples, and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited thereto.

<Preparation Example 1> Preparation of peach juice

As shown in FIG. 2, each step of peach juice washing, peach peeling and core removal, fruit juice extraction, addition of 1% by weight of vitamin C to the juice, and centrifugation (8,000 rpm, 10 minutes) were performed in order. It was prepared by taking only the supernatant.

<Preparation Example 2> Preparation of peach juice

As shown in FIG. 3, peach juice was washed with peach juice, peeled and core removed, crushed, browning inhibitor (vitamin C 0.1%) added, pectinase was added (pectinase 0.1%), enzymatic reaction (room temperature, 30 minutes), It was prepared by performing each step of the juice in sequence.

<Preparation Example 3> Preparation of peach juice powder

After freeze-drying the juice obtained in Preparation Example 1, it was pulverized to prepare a peach juice powder.

<Example 1> Preparation of powdery premix 1

0.2 parts by weight of the peach juice powder obtained in Preparation Example 3, 20 parts by weight of sugar, 0.6 parts by weight of citric acid, and 1 part by weight, 0.5 parts by weight, and 0.5 parts by weight of each of locust goongcom, cariginan, and xanthan gum as a gelling agent are mixed Thus, a powdery premix was prepared.

<Example 2> Preparation of powdery premix 2

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

<Example 3> Preparation of powdered premix 3

A powdery premix was prepared in the same manner as in Example 1, except that 0.6 parts by weight of peach juice powder was used.

<Example 4> Preparation of powdery premix 4

A powdery premix was prepared in the same manner as in Example 1, except that 0.8 parts by weight of the peach juice powder was used.

<Example 5> Preparation of powdered premix 5

A powdery premix was prepared in the same manner as in Example 1, except that the peach juice powder was used in an amount of 1.0 parts by weight.

<Example 6> Preparation of powdered premix 6

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

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

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 peach juice powder
(Production Example 3) 0.2 0.4 0.6 0.8 1.0 1.2 Sugar 20 20 20 20 20 20 citric acid 0.6 0.6 0.6 0.6 0.6 0.6 Locust Bean Gum One One One One One One Carriganan 0.5 0.5 0.5 0.5 0.5 0.5 xanthan gum 0.5 0.5 0.5 0.5 0.5 0.5 Purified water 77.2 77 76.8 76.6 76.4 76.2 total 100 100 100 100 100 100

(The purified water in Table 1 was combined with the powdery premix of Examples 1-6 and used so that the total amount could be 100.)

<Example 7> Preparation of mixed formulation premix 1

30 parts by weight of sugar, 2 parts by weight of citric acid, and 2 parts by weight of locust goongcom, cariginan, xanthan gum, and dextrin as a gelling agent were mixed in a mixing ratio of 2 parts by weight, 1 part by weight, 1 part by weight, and 1 part by weight, respectively, to prepare a mixed formulation premix .

<Example 8> Preparation of mixed formulation premix 2

Except that the gelling agent was used in a mixing ratio of 3 parts by weight, 1.5 parts by weight, 1.5 parts by weight, and 1.5 parts by weight, respectively, of locust goongcom, cariginan, xanthan gum, and dextrin, as in Example 7, a mixed formulation premix was prepared prepared.

<Example 9> Preparation of mixed formulation premix 3

Except that the gelling agent was used in a blending ratio of 4 parts by weight, 2 parts by weight, 2 parts by weight, and 2 parts by weight, respectively, of locust goongcom, cariginan, xanthan gum, and dextrin, in the same manner as in Example 7, a mixed formulation premix was prepared prepared.

<Example 10> Preparation of mixed formulation premix 4

Except that the gelling agent was used in a mixing ratio of 5 parts by weight, 2.5 parts by weight, 2.5 parts by weight, and 2.5 parts by weight, respectively, of locust goongcom, cariginan, xanthan gum, and dextrin, as in Example 7, a mixed formulation premix was prepared prepared.

<Example 11> Preparation of mixed formulation premix 5

Except that the gelling agent was used in a mixing ratio of 6 parts by weight, 3 parts by weight, 3 parts by weight, and 3 parts by weight, respectively, of locust goongcom, cariginan, xanthan gum, and dextrin, as in Example 7, a mixed formulation premix was prepared prepared.

The blending ratios of the mixed formulation premix of Examples 7 to 11 are shown in Table 2 below.

Example 7 Example 8 Example 9 Example 10 Example 11 peach juice
(Production Example 2) 150 150 150 150 150 Sugar 30 30 30 30 30 citric acid 2 2 2 2 2 Locust Bean Gum 2 3 4 5 6 Carriganan One 1.5 2 2.5 3 dextrin One 1.5 2 2.5 3 xanthan gum One 1.5 2 2.5 3 Purified water 313 310.5 308 305.5 303 total 500 500 500 500 500

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

<Experimental Example 1> Jelly evaluation according to the change of the peach juice powder mixing ratio

Peach jellies were prepared as follows using a powdery premix having a blending ratio of other peach juice powders of Examples 1-6 shown in Table 1, and were evaluated as follows.

Preparation of jelly using the powdery premix of Example 1-6, after heating water (preparation of hot water) as shown in FIG. 4, the powdered premix of each Example 1-6 was added thereto and stirred for 70 seconds Then, the obtained mixture was poured into a mold, cooled to room temperature, and after 15 minutes, hardened in a refrigerator at 4° C. for 2 hours to prepare 6 jellies each.

<1-1> Appearance observation

The appearance of six peach jellies prepared from the powdered premix having the mixing ratio of the other peach juice powders of Examples 1-6 was observed, and is shown as a figure in FIG. 1 .

<1-2> Acidity and sugar content evaluation

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

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

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

<1-3> Chromaticity evaluation

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

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

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

<1-4> Organizational evaluation

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

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

Looking at Table 5, the hardness, gumminess, and chewiness of the jelly significantly increased as the amount of peach juice powder added increased. It can be seen that this has become more rigid.

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

<1-5> Sensory evaluation

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

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

Looking at Table 6, as a result of the sensory evaluation, the 0.8% addition group (Example 4) and the 1.0% addition group (Example 5) of the peach extract powder showed high preference in color, gloss, sweetness, texture, and overall preference, In aroma and sour taste, the peach extract powder added 1.0% (Example 5) showed high preference.

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

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

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

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

① Prepare frozen peach juice by thawing in advance. Mix the preparations necessary for the production of jelly in advance and pack them for 4 servings.

② Cut frozen peaches into a size that can fit in a jelly cup. In this case, you can use raw peaches (time required: 20 minutes).

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

④ Do not add the mixed preparations at once, but add them little by little and melt them with residual heat while stirring with a spatula (time required: 5 minutes).

※ The mixed formulation does not form agglomeration and dissolves well without foaming, and the gelation does not dissolve at room temperature.

⑤ Put 2~3 pieces of peach pieces from ② in a jelly cup and pour ④ (time required 10 minutes).

⑥ Leave it for 20 minutes to let the steam come out.

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

The obtained five jellies were evaluated as follows.

<2-1> Appearance observation

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

<2-2> Acidity and sugar content evaluation

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

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

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

<2-3> Chromaticity evaluation

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

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

Looking at Table 8, as the amount of added gelling agent increased, the brightness (L) value showed a tendency to decrease, and the redness (a) and yellowness (b) also showed a tendency to decrease. 6 It was confirmed that it was darkened as shown in the photo.

<2-4> Organizational evaluation

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

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

Looking at Table 9, it can be seen that as the amount of the peach juice powder added increases, the brittleness, elasticity, cohesiveness, and chewiness of the jelly all significantly increase.

<2-5> Sensory evaluation

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

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

When the results of evaluation of 5 jellies prepared using the mixed preparation premix of Examples 7-11 having different gelling agent blending ratios and Preparation Example 2 of the same blending ratio of the same blending ratio were evaluated, the gelling agent was A preferred blending ratio is found to be 2%.

Claims (12)

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) 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.
The method according to claim 1, wherein 20 parts by weight of sugar and 0.6 parts by weight of citric acid are additionally added and mixed in step 2).
A peach jelly premix prepared by the method of claim 1 .
1) pulverizing peach flesh, reacting by adding pectinase, and squeezing to obtain peach juice;
2) Mixing 150 parts by weight of the peach juice obtained in step 1), 4 parts by weight of locust bean gum, 2 parts by weight of cariginan, 2 parts by weight of dextrin, and 2 parts by weight of xanthan gum. manufacturing method.
[Claim 5] The method of claim 4, wherein 30 parts by weight of sugar and 2 parts by weight of citric acid are additionally added and mixed in step 2).
A peach jelly premix prepared by the method of claim 4 .
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