How to make water jelly using fermented vinegar

Abstract

The present invention relates to a method for producing water jelly, which includes the steps of: mixing a gelling agent, sugar, and purified water to produce a gelled material; adding a first acidity regulator to the gelled material; adding fermented vinegar to the gelled material to which the first acidity regulator has been added to produce a fermented vinegar mixed liquid; and adding a second acidity regulator to the fermented vinegar mixed liquid to produce a jelly-making liquid. The present invention also relates to a method for producing water jelly produced by this production method.

Description

[Technical field]

[0001] The present application relates to a method for producing water jelly and the water jelly produced thereby. [Background technology]

[0002] Generally, jellies are made by mixing water-hydrated thickening polysaccharides or polymeric proteins with sugar-containing acidulants, concentrated liquids, flavors, etc., and there are various types such as gummy jelly and water jelly. Gummy jelly is a preparation made by solidifying a liquid jelly mixture and is characterized by high elasticity, while water jelly is made by adding the same thickening polysaccharides as gummy jelly, but has a relatively large amount of water added, making it soft and an intermediate form between a liquid beverage and gummy jelly. Water jelly has a characteristic that the jelly structure easily collapses due to external physical impact, and if the amount of thickening polysaccharides is increased or relatively reduced to increase the gel strength, it may become impossible to ingest depending on the packaging method, so the amount of thickening polysaccharides is very important for this dosage form.

[0003] Meanwhile, vinegar is produced by fermenting grains, fruits, and alcoholic beverages, which are rich in sugars and starch, with microorganisms as the main raw materials, and is classified into fermented vinegar (brewed vinegar) and synthetic vinegar according to the production method. Fermented vinegar is produced by mixing the fermented liquid obtained by acetic acid fermentation of fruits, cereal wine lees, fruit wine, fruit juice, cereal wine, cereal saccharification liquid, alcohol, or sugar as raw materials with fruit juice or cereal saccharification liquid and aging it, while synthetic vinegar is produced by diluting glacial acetic acid or acetic acid with water. The quality of fermented vinegar varies depending on the raw materials and fermentation method used for fermentation, and the acidity cannot be accurately adjusted like synthetic vinegar, so the standard range of total acid content is wider than that of synthetic vinegar. In addition, fermented vinegar has the effect of preventing obesity by lowering the value of cholesterol in the blood and removing lipid peroxides, so it has the effect of improving symptoms such as high blood pressure, arteriosclerosis, and hyperlipidemia as well as the effect of preventing obesity, and there are active attempts to consume it directly or by adding it to various foods.

[0004] However, since fermented vinegar has a wide variation in the range of total acid content (acidity), it is difficult to use it as a raw material for gelled foods, whose physical properties change depending on the total acid content. In particular, when fermented vinegar with an inconsistent total acid content is added to water jelly, the total acid content changes and the gel structure may melt due to continuous heating, which lengthens the production time and makes it difficult to produce water jelly of consistent quality. Therefore, it is necessary to develop a method for efficiently producing water jelly of consistent quality using fermented vinegar. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Korean Patent Publication No. 10-2018-0121807 (2018.11.09) Summary of the Invention [Problem to be solved by the invention]

[0006] The present application aims to provide a method for producing water jelly having consistent quality and in which the gel structure does not dissolve even when fermented vinegar is added, and water jelly produced by said method. [Means for solving the problem]

[0007] To this end, one aspect of the present application provides a method for producing water jelly, including the steps of: mixing a gelling agent, a sugar, and purified water to produce a gelled material; adding a first acidity regulator to the gelled material; adding fermented vinegar to the gelled material to which the first acidity regulator has been added to produce a fermented vinegar mixed liquid; and adding a second acidity regulator to the fermented vinegar mixed liquid to produce a jelly-making liquid.

[0008] In addition, another aspect of the present application provides a water jelly produced by the above-mentioned production method.

[0009] The present application will now be described in detail.

[0010] One aspect of the present application provides a method for producing water jelly.

[0011] The method of the present application includes the step of mixing a gelling agent, sugar, and purified water to produce a gel.

[0012] The gelling agent means a substance capable of forming a gel, and is widely used in food manufacturing to fix fluidity, shape, and improve texture, etc. The gelling agent may be any one or more selected from the group consisting of agar, carrageenan, konjac, gellan gum, locust bean gum, guar gum, xanthan gum, tara gum, gelatin, carboxymethylcellulose, alginic acid, and pectin, and specifically may be a mixture of carrageenan, konjac, and locust bean gum, but is not limited thereto.

[0013] In a specific example of the present application, it was confirmed that when a mixed gelling agent of carrageenan, konjac and locust bean gum was used as the gelling agent, a gel was formed that was elastic and not hard, and therefore easy to swallow.

[0014] The carrageenan, konjac and locust bean gum may be mixed in a weight ratio of 0.09-0.15:0.09-0.15:0.02-0.05. When the gelling agents are mixed and used in the above range, the gel forming ability is good and a gel that is easy to swallow and suitable for water jelly can be formed.

[0015] The saccharides are not limited to a particular type as long as they are used in foods. Examples of saccharides that can be used include sugar, fructose, maltose, glucose, starch syrup, oligosaccharides, honey, trehalose, sorbitol, xylitol, mannitol, rhamnitol, inositol, erythritol, and quercitol.

[0016] The gelling agent and the sugar can be used by adding sugar to each type of gelling agent, dissolving the sugar, and mixing the respective solutions with purified water. For example, when carrageenan, konjac, and locust bean gum are used as gelling agents, carrageenan and sugar can be mixed, konjac and sugar can be mixed, and locust bean gum and sugar can be mixed and dissolved, and the respective gelling agent and sugar solutions can be mixed with purified water. This prevents the gelling agents from coagulating with each other to form lumps, and can increase the solubility in a short time after being added to purified water.

[0017] The purified water may be heated to a temperature of 60° C. to 90° C., 70° C. to 85° C., 75° C. to 85° C., or 80° C. to 85° C. When the purified water is heated within the above temperature range, the gelling agent and the saccharides are uniformly mixed with the purified water and completely dissolved, by preventing the gelling agent from being rapidly promoted, and the dissolution time of the gelling agent can be shortened.

[0018] When the gelling agent and the sugar solution are mixed in the purified water to produce a gel, 3 to 10 wt % of sugar may be further added to adjust sweetness.

[0019] The method for producing water jelly of the present application includes the step of adding a first acidity regulator to the gelled material.

[0020] The first acidity regulator is used to increase the total acid content (acidity) of the gelled product. The first acidity regulator may be an organic acid salt or a phosphate, and may be, for example, any one or more selected from the group consisting of potassium citrate, calcium citrate, tripotassium citrate, trisodium citrate, disodium citrate, sodium lactate, potassium lactate, calcium lactate, magnesium lactate, zinc lactate, potassium tartrate, calcium tartrate, DL-sodium tartrate, sodium potassium tartrate, DL-sodium malate, sodium L-aspartate, magnesium L-aspartate, calcium ascorbate, sodium L-ascorbate, sodium succinate, disodium succinate, sodium phosphate, and potassium phosphate.

[0021] When the first acidity regulator is added before the addition of fermented vinegar, the total acid content of the gelled material increases, so that the gel structure can be maintained without being destroyed when fermented vinegar is added thereafter.

[0022] The amount of the first acidity regulator added may be 0.05 to 0.5 wt %, 0.05 to 0.3 wt %, 0.05 to 0.2 wt %, 0.1 to 0.3 wt %, 0.1 to 0.2 wt %, or 0.1 to 0.15 wt %, based on the total weight of the water jelly.

[0023] The method for producing water jelly of the present application may further include a step of adding at least one selected from the group consisting of a sweetener and a concentrated liquid before the step of adding a first acidity regulator to the gelled material.

[0024] The sweetener is used to impart sweetness to the water jelly, and may be, for example, one or more selected from the group consisting of maltodextrin, stevia, sucralose, trehalose, sorbitol, xylitol, mannitol, rhamnitol, inositol, erythritol, and quercitol. The amount of the sweetener added may be 0.05 to 20% by weight based on the total weight of the water jelly.

[0025] The concentrate is used to impart various flavors to the water jelly, and fruit concentrates such as apple, lemon, pomegranate, pineapple, calamansi, orange, tangerine, mango, grapefruit, and peach can be used. The concentrate can be added in an amount of 0.1 to 10% by weight, 0.1 to 7% by weight, 1 to 5% by weight, or 2 to 3% by weight based on the total weight of the water jelly. When the concentrate is added in the above range, the water jelly can have a rich flavor and the gel structure can be maintained.

[0026] The method for producing water jelly of the present application may further include a step of adding a flavoring agent after the step of adding the first acidity regulator to the gel.

[0027] The flavoring is used to enhance the flavor of the water jelly. The flavoring may be a natural flavoring or a synthetic flavoring, and may be, for example, a fruit flavor such as apple, lemon, pomegranate, pineapple, calamansi, orange, tangerine, mango, grapefruit, or peach.

[0028] The flavouring may be added in an amount of 0.05 to 0.5%, 0.1 to 0.4%, or 0.25 to 0.35% by weight based on the total weight of the water jelly.

[0029] The method for producing water jelly of the present application includes a step of adding fermented vinegar to the gel containing the first acidity regulator to produce a fermented vinegar mixture.

[0030] The fermented vinegar is used to impart functionality to the water jelly, and compared to regular vinegar, fermented vinegar contains high amounts of various organic acids, alcohols, amino acids, etc., such as malic acid, 1-hexanol, lysine, and lactic acid.

[0031] The total acid content of the fermented vinegar may be 7 w / v% to 9 w / v%, and specifically, any one lower limit selected from the group consisting of 7 w / v%, 7.1 w / v%, 7.2 w / v%, 7.3 w / v%, and 7.4 w / v%; and any one lower limit selected from the group consisting of 9 w / v%, 8.9 w / v%, 8.8 w / v%, 8.7 w / v%, 8.6 w / v%, 8.5 w / v%, 8.4 w / v%, 8.3 w / v%, 8.2 w / v%, 8.1 w / v%, 8. The total acid content may be within a range with an upper limit of any one selected from the group consisting of 7 w / v%, 7.8 w / v%, 7.6 w / v%, and 7.5 w / v%, and more specifically, may be 7 w / v% to 9 w / v%, 7.1 w / v% to 8.9 w / v%, 7.2 w / v% to 8.8 w / v%, 7.3 w / v% to 8.7 w / v%, 7.4 w / v% to 8.7 w / v%, or 7.5 w / v% to 8.7 w / v%.

[0032] The pH range of the fermented vinegar may be pH2 to pH4, specifically, any one of the lower limit selected from the group consisting of pH2, pH2.1, pH2.2, pH2.3, pH2.4, and pH2.5; and any one of the upper limit selected from the group consisting of pH4, pH3.9, pH3.8, pH3.7, pH3.6, pH3.5, pH3.4, pH3.3, pH3.2, pH3.1, pH3, pH2.9, and pH2.8, more specifically, it may be pH2 to pH4, pH2.1 to pH3.9, pH2.2 to pH3.8, pH2.3 to pH3.7, pH2.4 to pH3.6, pH2.4 to pH3.5, pH2.4 to pH3.4, pH2.4 to pH3.3, or pH2.4 to pH3.2.

[0033] In the present application, the term "total acid" used in describing the first acidity regulator, fermented vinegar, second acidity regulator, jelly manufacturing liquid, etc., is used to mean all acidic components contained in the substance, and the content of the total acid may be used interchangeably with "total acid content" or "acidity," and the unit of the total acid content is expressed in "w / v%."

[0034] The fermented vinegar generally refers to a brewed vinegar produced by mixing a fermented liquid obtained by fermenting fruits, cereal lees, fruit wine, fruit juice, cereal wine, cereal saccharification liquid, alcohol or sugars with acetic acid with fruit juice or cereal saccharification liquid and aging the mixture, and is characterized in that it is difficult to standardize the total acid content, unlike synthetic vinegar. The fermented vinegar can be, for example, fruit fermented vinegar obtained by fermenting fruits such as apples, lemons, pomegranates, pineapples, calamansi, oranges, mandarins, mangoes, grapefruits, and peaches.

[0035] The amount of fermented vinegar to be added may be 1 to 10% by weight based on the total weight of the water jelly. Specifically, the lower limit of the amount of fermented vinegar to be added may be 1% by weight, 1.5% by weight, 2% by weight, 2.5% by weight, 3% by weight, 3.5% by weight, or 4% by weight, and the upper limit of the amount of fermented vinegar to be added may be 10% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, or 5% by weight. The amount of fermented vinegar to be added may be a range that combines one selected from the lower limit of the content and one selected from the upper limit of the content described above, for example, 1 to 10% by weight, 2 to 8% by weight, 3 to 6% by weight, 4 to 7% by weight, or 4 to 5.5% by weight. By adding fermented vinegar in the above content, it is possible to impart sufficient functionality to the water jelly while preventing the gel structure from collapsing during the production process.

[0036] The method for producing water jelly of the present application includes the step of adding a second acidity regulator to the fermented vinegar mixture to produce a jelly-producing liquid.

[0037] The second acidity regulator is used not only to impart a refreshing taste to the water jelly but also to regulate the total acid content (acidity) of the fermented vinegar mixture. The second acidity regulator may be any one or more selected from the group consisting of citric acid, malic acid, tartaric acid, lactic acid, succinic acid, lemon juice, and vitamin C.

[0038] In the step of adding a second acidity regulator to the fermented vinegar mixture, the amount of the second acidity regulator added can be adjusted so that the total acid content (acidity) of the jelly manufacturing liquid is 0.4 w / v% to 0.7 w / v%.

[0039] When the acidity of the jelly-making solution is between 0.4 w / v % and 0.7 w / v %, a jelly that is elastic and easy to swallow can be formed.

[0040] In one embodiment, the total acid content (acidity) of the jelly-making liquid can be adjusted in the following manner.

[0041] First, when using standard fermented vinegar, calculate the amount of the second acidity regulator to be added so that the total acid content of the jelly-making liquid is between 0.4 w / v% and 0.7 w / v%, and then If the fermented vinegar used has a total acid content that is greater than that of the standard fermented vinegar, the amount of the second acidity regulator added may be reduced from the amount of the second acidity regulator calculated when using the standard fermented vinegar. Alternatively, when the fermented vinegar used has a total acid content that is reduced compared to the total acid content of the standard fermented vinegar, an amount of the second acidity regulator that is increased compared to the amount of the second acidity regulator calculated when using the standard fermented vinegar can be added.

[0042] The standard fermented vinegar may be a fermented vinegar having a specific total acid content, for example, a fermented vinegar having a total acid content of 7.0 w / v%.

[0043] The amount of the second acidity regulator that is increased or decreased from the amount of the second acidity regulator calculated when using the standard fermented vinegar described above may be calculated.

[0044] Specifically, when a standard fermented vinegar with a total acid content of 7.0 w / v% is used, the amount of the second acidity regulator to be added is calculated so that the total acid content of the jelly-making liquid is 0.4 to 0.7 w / v%, and then, when the fermented vinegar used has a total acid content that is 14.3% to 21.4% higher than the total acid content of the standard fermented vinegar, the amount of the second acidity regulator that is 45% to 55% lower than the amount of the second acidity regulator calculated when using the standard fermented vinegar can be added. More specifically, when the fermented vinegar used has a total acid content that is 15.7% to 20% higher than the total acid content of the standard fermented vinegar, or a total acid content that is 17.1% to 18.6% higher than the total acid content of the standard fermented vinegar, the amount of the second acidity regulator that is 45% to 55% lower than the amount of the second acidity regulator calculated when using the standard fermented vinegar can be added.

[0045] In addition, when using a standard fermented vinegar with a total acid content of 7.0 w / v%, the amount of the second acidity regulator to be added is calculated so that the total acid content of the jelly-making liquid is 0.4 to 0.7 w / v%, and then, when the fermented vinegar used has a total acid content that is 22% to 28.5% higher than the total acid content of the standard fermented vinegar, the amount of the second acidity regulator that is 5% to 15% lower than the amount of the second acidity regulator calculated when using the standard fermented vinegar can be added. More specifically, when the fermented vinegar used has a total acid content that is 22.8% to 27.2% higher than the total acid content of the standard fermented vinegar, or has a total acid content that is 24.2% to 25.7% higher than the total acid content of the standard fermented vinegar, the amount of the second acidity regulator that is 5% to 15% lower than the amount of the second acidity regulator calculated when using the standard fermented vinegar can be added.

[0046] In a specific embodiment of the present application, when the total acid content of the fermented vinegar is 7.0 w / v%, the preferred amount of citric acid, the second acidity regulator, added to the jelly-making liquid to make the total acid content of the jelly-making liquid 0.4 w / v% to 0.7 w / v% was calculated to be 0.03 wt%. Then, water jelly was made using fermented vinegar with a total acid content of 8.4 w / v%, and a reduced amount of citric acid of 0.015 wt%, which corresponds to 50% of 0.03 wt%, was added. It was confirmed that a gel was formed, and that the formed gel was maintained without collapse for 120 minutes from immediately after the water jelly was made (see Tables 5 and 7 in Example 2).

[0047] By adding the second acidity regulator in the final step of the water jelly manufacturing process, it is possible to prevent the gel structure from collapsing during the manufacturing process, and to manufacture water jelly with consistent quality.

[0048] The method for producing water jelly of the present application may further include a step of producing water jelly from a jelly-producing solution produced by adding a second acidity regulator, sterilizing the water jelly, filling the water jelly into a packaging material, and then cooling the water jelly.

[0049] The sterilization may be, but is not limited to, a low-temperature sterilization method in which the food is heated at a temperature of 100° C. or less, and more specifically, the food may be sterilized by heat treatment at a temperature of 90 to 100° C. for 30 seconds or more.

[0050] The water jelly can be produced by filling the packaging material, post-sterilizing it with hot water at 70 to 95°C for about 10 to 30 minutes to ensure microbial safety, and then cooling it with cooling water at 10 to 20°C.

[0051] The method of supplying the hot water and the cold water is not limited thereto, but may be a shower type supply. When the hot water and the cold water are supplied in a shower type supply, the jelly solidifies in a dispersed state in the liquid, which may facilitate intake through the spout pouch.

[0052] Another aspect of the present application provides a water jelly produced by the method for producing a water jelly described above.

[0053] In the water jelly of the present application, the gelling agent, sugar, first acidity regulator, fermented vinegar, second acidity regulator, jelly manufacturing liquid, etc. may be the same as those described above.

[0054] The water jelly may have a hardness of 0.5 to 3N, 0.5 to 2.5N, 0.5 to 2N, or 0.5 to 1.5N.

[0055] The hardness indicates the hardness when chewed. When the hardness of the water jelly is within the above range, it can realize a soft texture with good chewability and smoothness in the throat. Effect of the Invention

[0056] According to the method for producing water jelly of the present application, the gel structure does not collapse during the production process, which provides convenience in the process, and even if fermented vinegar with an inconsistent total acid content is used, the quality of the final water jelly can be maintained constant, and a water jelly product with a reduced vinegar odor and a smooth taste can be provided.

[0057] However, the effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0058] The present invention will be described in detail below with reference to examples. However, the following examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following examples.

[0059] [Example 1]: Production of water jelly using fermented vinegar 1-1.Preparing fermented vinegar The fermented vinegar of the present application is a vinegar whose quality varies depending on the fermentation raw materials and process. As shown in Tables 1 and 2 below, pomegranate fermented vinegar (Chiljedang, Korea) and apple fermented vinegar (Chiljedang, Korea) with inconsistent total acid contents were used in the experiments.

[0060] [Table 1]

[0061] [Table 2]

[0062] 1-2.How to make water jelly Carrageenan (CP KELCO, Denmark) 0.09-0.15% by weight and sugar (Daily Jedang, Korea) 1-2% by weight were weighed and mixed, konjac (Hubei Yizhi, China) 0.09-0.15% by weight and sugar 1-2% by weight were weighed and mixed, and locust bean gum (TATE&LYLE ITALIA SPA, Italy) 0.02-0.05% by weight and sugar 1-2% by weight were weighed and mixed. The mixture of the three gelling agents and sugar was added to purified water heated to about 80-85°C and stirred. 3-10% by weight of sugar was further added to the mixture of gelling agents and sugar and stirred for more than 15 minutes to confirm that it was completely dissolved (hydrated). Erythritol (ZIBO ZHONGSHI GREEN BIOTECH CO,LTD., China) 3-10% by weight, resistant maltodextrin (Daesan Co., Ltd., Korea) 8-9% by weight, and stevia extract (Shandong Haigen Biotechnology, China) 0.02-0.025% by weight dissolved in water were added. Fruit concentrate (Gan shumel food, Israel) 2-3% by weight were added. Next, trisodium citrate (Weifang, China) 0.10-0.15% by weight was added as the first acidity regulator. Fruit flavor (MSC, Korea) 0.25-0.35% by weight was added, and then fruit fermented vinegar (Daily Jedang, Korea) 4-5.5% by weight was added to produce a fermented vinegar mixture. At this time, the total acid content of the fruit fermented vinegar was measured before adding it, and the amount of the second acidity regulator (citric acid) to be added was calculated based on the total acid content of the fermented vinegar.

[0063] Measurement method for total acid content (w / v%) = [0.1N NaOH consumption (mL) x 0.064] / [sample volume (mL)] The sugar content and total acid content of the fermented vinegar mixture prepared by the above method were measured and recorded. Next, the amount of citric acid (RZBC, China) added as a second acidity regulator was calculated to adjust the total acid content of the jelly preparation liquid (finished water jelly) to a range of 0.4 to 0.7 w / v% taking into account the measured total acid content of the fermented vinegar, and the calculated amount of citric acid as a second acidity regulator was added to the fermented vinegar mixture and stirred to prepare water jelly.

[0064] The water jelly prepared as above was HTST sterilized at 90-100°C for 30 seconds or more, and then filled into a spout pouch. After filling, the water jelly product was post-sterilized with hot water at 90-95°C, and then cooled with cooling water at 10-20°C. At this time, the hot water and cooling water were discharged in a showering manner.

[0065] [Comparative Example 1]: Production of water jelly using fermented vinegar The water jelly of Comparative Example 1 was prepared in the same manner as in Example 1, except that the order of adding the fermented vinegar, acidity regulator, and flavoring was changed as shown in Table 3 below.

[0066] [Table 3]

[0067] [Comparative Examples 2-1 to 2-6]: Production of water jelly using fermented vinegar In order to develop a water jelly with consistent quality that does not lose its gel even when fermented vinegar is used, an experiment was conducted to determine the effect of different gelling agents on the physical properties of water jelly. Specifically, water jelly was produced using carrageenan, konjac, and locust bean gum, either individually or in various combinations.

[0068] [Table 4]

[0069] [Example 2]: Confirmation of gel formation depending on the amount of the second acidity regulator added In order to produce water jelly of uniform quality using fermented vinegar with varying total acid content, an experiment was conducted to confirm whether gel formation could be achieved by adding different amounts of acidity regulators depending on the total acid content of the fermented vinegar.

[0070] Specifically, the wide range of total acid content of fermented vinegar was divided into intervals, and the amount of the second acidity regulator (citric acid) added was calculated for each interval so that the total acid content of the finished jelly product (jelly manufacturing liquid) produced when the fermented vinegar of that interval was added to the gelling material to which the first acidity regulator was added would be 0.4 to 0.7 w / v% (Table 5). In order to confirm the effectiveness of the calculated amount of the second acidity regulator (citric acid), fermented vinegar in the total acid content range for each interval was added to mix the jelly manufacturing liquid, and then it was confirmed whether gel formation continued during the waiting time.

[0071] The method for confirming the duration of gel formation is as follows. After mixing the jelly-preparing liquid in the water jelly-preparing method of Example 1, the liquid is left to stand while being heated so that the temperature of the jelly-preparing liquid is maintained at 62 to 70°C. After standing, the jelly-preparing liquid is taken at 30 minutes, 60 minutes, 90 minutes, and 120 minutes, and is solidified into water jelly through the process of sterilization → filling → post-sterilization → cooling. The physical properties of the water jelly were confirmed for each amount of citric acid added and the time the preparation liquid was left to stand, and the presence or absence of gel formation is shown in Tables 6, 7, and 8 below. It was confirmed that gel formation was sustained for up to 120 minutes only when the amount of the second acidity regulator (citric acid) added was calculated in Table 5 within the range of the total acid content of each fermented vinegar.

[0072] <Standards>

[0073] [Table 5]

[0074] <Whether or not gel is formed when using fermented vinegar with a total acid content of 8.9 w / v%>

[0075] [Table 6]

[0076] <Whether or not gel is formed when using fermented vinegar with a total acid content of 8.4 w / v%>

[0077] [Table 7]

[0078] <Whether or not gel is formed when using fermented vinegar with a total acid content of 7.9 w / v%>

[0079] [Table 8]

[0080] [Experimental Example 1]: Sensory evaluation results of water jelly A panel of five people evaluated the physical properties, vinegar odor, and preference of the water jellies prepared in Example 1 and Comparative Example 1 through sensory evaluation, and the evaluation indices were very good (5 points), average (3 points), and very bad (1 point).

[0081] Specifically, the physical properties were expressed as a physical property score based on what was felt on the tongue and how smoothly it went down when the water jelly was tasted immediately after production and after aging. According to the production process of the water jelly of the present application, it takes about 2 hours to produce 1 ton, so a certain quality must be maintained for 2 hours. Therefore, the initial product was evaluated as the water jelly product immediately after production until 40 minutes after production, the middle product was evaluated as the water jelly product 41 minutes to 80 minutes after production, and the final product was evaluated as the water jelly product 81 minutes to 120 minutes after production. The vinegar odor was measured by measuring the preference for the pungent vinegar flavor when the water jelly was tasted immediately after production and after aging. The overall preference was evaluated based on the overall preference when the water jelly was tasted immediately after production and after aging. The results of the sensory evaluation are shown in [Table 9].

[0082] [Table 9]

[0083] According to Table 9, the physical properties of the jelly tended to weaken as the production time increased. However, in Example 1, the physical properties of the initial, middle and final products remained relatively constant, but in Comparative Example 1, the physical properties of the gel rapidly weakened as the product became final. Also, it was confirmed that Example 1 was better in terms of vinegar odor preference and overall preference. From this, it can be seen that the water jelly produced according to the production process order of Example 1 (adding aroma -> adding vinegar -> adding second acidity regulator) maintained a constant gel quality, improved the unique vinegar flavor and improved overall preference.

[0084] [Experimental Example 2]: Confirmation of the physical properties of water jelly depending on the type and amount of gelling agent added The water jellies prepared in Example 1 and Comparative Examples 2-1 to 2-6 were visually observed to determine whether or not they formed a gel, and the physical properties were evaluated by a five-member panel through sensory evaluation.

[0085] [Table 10]

[0086] As a result, as shown in Table 10, no gel was formed when locust bean gum was used alone or when konjac and locust bean gum were used, and it was evaluated that a gel was formed in the jelly using carrageenan and konjac alone, but the elasticity of the gel formed was low. In addition, a hard gel was formed in the jelly using carrageenan and konjac, which was not easy to swallow, and a gel was formed in the jelly using carrageenan and locust bean gum, but the gel did not have juicy physical properties and elasticity. On the other hand, it was confirmed that a gel was easily formed in the jelly produced using carrageenan, locust bean gum, and konjac, and a gel with a strong elasticity and easy swallowing was formed.

[0087] [Experimental Example 3]: Confirmation of the hardness of water jelly 3-1. Comparison of hardness with cup-shaped jelly The water jelly prepared in Example 1 and a commercially available cup-type jelly (CJ CheilJedang Petitchelle Peach 90g) were filled and cooled in a circular cup with an upper diameter of 80mm, a lower diameter of 80mm, and a height of 40mm. Only the jelly without the flesh was cut into cubes with a width of 10mm, length of 10mm, and height of 10mm to use as samples, and the hardness was measured using a Texture Analyzer (TA XT plus (Stable micro systems, UK)). Three samples were prepared for each sample, and measurements were performed under the conditions shown in Table 11 below.

[0088] The physical property analyzer can mimic and analyze the force applied when a person first chews food. The physical property analyzer's probe (cylinder metal probe) descends vertically into the food sample at a controlled distance and speed to measure the force at the moment the food crumbles. The force sensing device and transducer recognize the force applied to the measurement sample and send the data (force value, operating time, probe movement distance) to a computer.

[0089] [Table 11]

[0090] [Table 12]

[0091] As can be seen from the TA results, the hardness of the water jelly is approximately 3.7 times weaker than that of the cup-type jelly, which means that its physical properties make it easy to consume and drink from a spout pouch.

[0092] 3-2.Comparison of hardness with gummy jelly The water jelly prepared in Example 1 and a commercially available gummy jelly (Lotte Confectionery Jellycious Green Grape) were cut into samples of the same height (12 mm) and used to measure hardness using a Texture Analyzer (TA XT plus texture analyzer (Stable micro systems)). Three samples were prepared for each sample, and measurements were performed under the conditions shown in Table 13 below.

[0093] [Table 13]

[0094] [Table 14]

[0095] Compared to gummy jelly, water jelly has a much weaker hardness, and its physical properties make it easy to eat and drink from a spout pouch.

[0096] Although the preferred embodiments of the present invention have been described above as examples, the scope of the present invention is not limited to the specific manufacturing examples described above, and a person having ordinary knowledge in the field of the present invention may make appropriate modifications within the scope of the claims of the present invention.

Claims

1. A step of mixing a gelling agent, a sugar and purified water to produce a gel; adding a first acidity regulator to the gel; Adding fermented vinegar to the gel containing the first acidity regulator to prepare a fermented vinegar mixture; and A method for producing water jelly, comprising the step of: adding a second acidity regulator to the fermented vinegar mixture to produce a jelly-producing liquid.

2. 2. The method for producing water jelly according to claim 1, wherein the gelling agent is a mixture of carrageenan, konjac and locust bean gum.

3. 3. The method for producing water jelly according to claim 2, wherein the carrageenan, konjac and locust bean gum are mixed in a weight ratio of 0.09-0.15:0.09-0.15:0.02-0.

05.

4. 2. The method for producing water jelly according to claim 1, wherein the saccharide is at least one selected from the group consisting of sugar, glucose, fructose, starch syrup, maltodextrin, stevia, oligosaccharides, honey, trehalose, sorbitol, xylitol, mannitol, rhamnitol, inositol, erythritol, and quercitol.

5. 2. The method for producing water jelly according to claim 1, wherein the purified water is heated to a temperature of 60 to 90°C.

6. 2. The method for producing water jelly according to claim 1, wherein the first acidity regulator is any one or more selected from the group consisting of potassium citrate, calcium citrate, tripotassium citrate, trisodium citrate, disodium citrate, sodium lactate, potassium lactate, calcium lactate, magnesium lactate, zinc lactate, potassium tartrate, calcium tartrate, sodium DL-sodium tartrate, sodium potassium tartrate, sodium DL-sodium malate, sodium L-aspartate, magnesium L-aspartate, calcium ascorbate, sodium L-ascorbate, sodium succinate, disodium succinate, sodium phosphate, and potassium phosphate.

7. 2. The method for producing water jelly according to claim 1, wherein the first acidity regulator is added in an amount of 0.05 to 0.5% by weight based on the total weight of the water jelly.

8. 2. The method for producing water jelly according to claim 1, further comprising the step of adding at least one selected from the group consisting of a sweetener and a concentrated liquid before the step of adding the first acidity regulator to the gelled material.

9. The method for producing water jelly according to claim 1, further comprising the step of adding a flavoring to the gelled material after the step of adding the first acidity regulator.

10. 2. The method for producing water jelly according to claim 1, wherein in the step of adding a second acidity regulator to the fermented vinegar mixture, the amount of the second acidity regulator added is adjusted so that the total acid content of the jelly production liquid is 0.4 to 0.7 w / v %.

11. The amount of the second acidity regulator added is adjusted by: First, calculate the amount of the second acidity regulator to be added so that the total acid content of the jelly-making liquid becomes 0.4 to 0.7 w / v% when using the standard fermented vinegar, and then If the fermented vinegar has a total acid content that is increased compared to the total acid content of the reference fermented vinegar, is the second acidity regulator added in an amount that is reduced from the amount of the second acidity regulator calculated when using the reference fermented vinegar? Alternatively, when the fermented vinegar has a total acid content that is reduced compared to the total acid content of a reference fermented vinegar, the second acidity regulator is added in an amount that is increased compared to the amount of the second acidity regulator calculated when using the reference fermented vinegar.

12. The amount of the second acidity regulator added is adjusted by: When the fermented vinegar has a total acid content that is increased by 14.3% to 21.4% based on the total acid content of the standard fermented vinegar, add a second acidity regulator in an amount that is 45% to 55% less than the amount of the second acidity regulator that would be added if the total acid content of the standard fermented vinegar was the total acid content of the standard fermented vinegar; 12. The method for producing water jelly according to claim 11, wherein when the fermented vinegar has a total acid content increased by 22% to 28.5% based on the total acid content of a standard fermented vinegar, a second acidity regulator is added in an amount that is 5% to 15% reduced from the amount of the second acidity regulator calculated to be added when the total acid content of the standard fermented vinegar is the same.

13. 2. The method for producing water jelly according to claim 1, wherein the second acidity regulator is at least one selected from the group consisting of citric acid, malic acid, tartaric acid, lactic acid, succinic acid, lemon juice, and vitamin C.

14. A water jelly produced by the method according to any one of claims 1 to 13.

15. 15. The water jelly according to claim 14, wherein the water jelly has a hardness of 0.5N to 3N.

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