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Gel-type food composition and manufacturing method therefor

A composition and gel-type technology, which is applied in food science, food shaping, food ingredients as gelling agents, etc., can solve the problems of serious syneresis, reduce the convenience of eating, reduce the sensory preferences of consumers, etc., and achieve Effects of increased syneresis, increased loss rate, and excellent food applicability

Pending Publication Date: 2021-02-12
SAMSANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] As the hardness and elasticity become weaker and syneresis becomes severe over time, traditional stick-gel type foods tend to reduce the convenience of eating and reduce the sensory preference of consumers

Method used

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  • Gel-type food composition and manufacturing method therefor
  • Gel-type food composition and manufacturing method therefor
  • Gel-type food composition and manufacturing method therefor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] In order to describe the present invention in more detail, examples are included below. In addition, in each example, "parts" and "%" represent "parts by weight" and "% by weight" unless otherwise specified. Embodiment 1: the preparation of stick gel food

[0083] Various fruit concentrates (all adjusted to the same 14.3%) were added to water in specific proportions, placed in a container, and stirred at a speed of 200 rpm, while adding xanthan gum, locust bean gum and carrageenan. Mix the powders and start heating. Then, add the gum in small portions. When the temperature of the solution reached 85° C., a mixed solution was prepared by adding powdered raw materials such as sugar, yeast extract, vitamin C, etc. under stirring. figure 1 and figure 2 A photograph showing a mixed sample for preparing a gel-type food product containing various fruit concentrates according to the present invention.

[0084] 18 g of the mixed solution was filled into a stick-shaped pack...

Embodiment 2

[0092] Embodiment 2: the preparation of stick gel food

[0093] The mixed solution was prepared by substantially the same method as in Example 1, but prepared by mixing mango concentrate 2 (cloudy type) with water in a specific ratio according to the ingredients and composition disclosed in Table 2 below.

[0094] 18 g of the mixed solution was filled into a stick-shaped packaging material, and after heat sterilization in a hot trap of 85° C. for 30 minutes, gelation was performed by cooling in a cooling trap of 10° C. to prepare a stick-shaped gel food.

[0095] Specifically, the sample preparation and analysis methods for electronic tongue analysis were basically the same as in Example 1 for electronic tongue analysis.

[0096] [Table 2]

[0097] ingredients Sample 2-1 Sample 2-2 Sample 2-3 Sample 2-4 Sample 2-5 Allulose 3.00 5.00 10.00 15.00 23.00 Xylitol 8.00 6.00 1.00 0 0 white sugar 7.00 7.00 7.00 3.00 0 fructooligo...

Embodiment 3

[0103] According to the ingredients and contents shown in Table 4 below, the stick-shaped gel food of sample 3-1 containing allulose and sucrose and sample 3 containing only allulose powder were prepared in substantially the same manner as in Example 1 The stick-shaped gel food of -2, and the stick-shaped gel food of sample 3-3 containing psicose powder, fructo-oligosaccharide and dextrin.

[0104] [Table 4]

[0105] ingredients Sample 3-1 Sample 3-2 Sample 3-3 Allulose Powder 10.00 23.00 2.50 white sugar 13.00 - - fructooligosaccharide - - 5.00 dextrin - - 15.50 Yeast Extract Powder 2.850 2.850 2.850 Vitamin C 1.165 1.165 1.165 xanthan gum 0.600 0.600 0.600 Locust Bean Gum 0.600 0.600 0.600 carrageenan 0.600 0.600 0.600 Turmeric Extract Powder 0.450 0.450 0.450 mango concentrate 14.300 14.300 14.300 distilled water 56.435 56.435 56.435 Total (weight%) 100.00 1...

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Abstract

The present invention relates to a gel-type food composition having excellent storage stability and a manufacturing method therefor and, more specifically, to a gel-type food composition having excellent properties by reducing property changes, contamination, and syneresis during storage and distribution.

Description

technical field [0001] The present invention relates to a gel-type food composition having excellent storage stability and a preparation method thereof, and more particularly, to a gel-type food composition having excellent stability by reducing changes in physical properties, contamination and syneresis during storage or distribution. The physical properties of the gel-type food composition. Background technique [0002] Gel-like or jelly-type foods are solidified-type foods made by mixing a gelling agent such as agar, gelatin, carrageenan, locust bean gum, etc. with sugar, sour agent, fruit juice, etc. Prepared by cooling and solidifying a (sol-like) solution, it has been eaten since ancient times, and is currently widely eaten as snacks and desserts in the United States, Europe, and Japan in addition to China. [0003] In particular, with the diversification and progress of diet, the consumption of jelly food increases, and stick jelly tends to be consumed in large quant...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/20A23L29/30A23P10/28A23L21/15
CPCA23L29/256A23L29/231A23L29/284A23L29/244A23L33/10A23L33/15A23L33/175A23L33/145A23L29/20A23L29/30A23P10/28A23L21/15A23V2002/00A23V2250/21A23V2200/228A23L29/27A23L29/35A23L33/105A23L29/37A23L29/238
Inventor 曹宝兰鲁珍受金光琇林受妍
Owner SAMSANG CORP
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