Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Pouch-type Konjac jelly manufacture and quality characteristics of jelly-containing vinegar drinks

식초음료를 첨가한 파우치형 곤약젤리의 제조 및 품질 특성

  • Kim, Chung-Hye (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Kim, Yun-jung (Education Center, NUTRI-I Co., Ltd.) ;
  • Kim, Ji Yeon (Department of Food Science and Technology, Seoul National University of Science and Technology)
  • 김청혜 (서울과학기술대학교 식품공학과) ;
  • 김연정 ((주)뉴트리아이 교육센터) ;
  • 김지연 (서울과학기술대학교 식품공학과)
  • Received : 2021.07.15
  • Accepted : 2021.08.10
  • Published : 2021.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

The quality characteristics of jelly-containing vinegar drinks were divided into three stages in this study. The jelly, which differs from the contents of the vinegar drink, sharply decreased the pH. After sterilization, hardness was significantly decreased, and the formulation was not maintained, which was considered the effect of low pH and high total acidity of vinegar drinks. Different experiments confirmed that pH and sterilization heating conditions were the major quality variables for gelation as both sodium citrate content and jelly hardness were correlated before and after sterilization. The hardness of the jelly, which differs in gel content, correlated with the increase in gelation content both before and after sterilization. Therefore, considering the spout jelly of a vinegar drink, pH of 3.5-3.7 and a content of glucomannan and caragenane mixed gel were considered appropriate to match the product's sensory properties.

본 연구에서는 식초음료가 함유된 젤리의 품질특성에 관하여 식초음료 함량, 구연산삼나트륨 함량, 겔화제 함량에 따라 3단계에 나눠 제조공정에 따른 살균전후의 이화학적 특성을 연구하였다. 식초 음료의 함량을 달리한 젤리는 식초음료의 함량이 높을수록 pH는 급격히 낮아졌고 살균 후는 살균 전 보다 경도(hardness)가 현저히 낮아져 제형이 유지되지 않았다. 이는 pH와 높은 산도의 영향으로 보여 진다. 산도조절제인 구연산삼나트륨의 함량을 달리한 실험 결과 pH는 구연산삼나트륨의 첨가 함량의 증가는 살균전후 모두 구연산삼나트륨의 함량과 젤리의 경도(hardness)는 상관관계를 보였으며 살균 공정 후 젤리는 살균보다 경도(hardness)는 낮아져 pH와 살균 가열 조건이 겔화의 품질 주요 변수임을 확인하였다. 겔화제의 함량을 달리한 젤리의 경도(hardness)는 살균전후 모두 겔화제 첨가 함량의 증가와 상관관계를 보였다. 따라서 식초음료의 스파우트 젤리임을 고려할 때 제품 관능 속성에 부합될 수 있도록 pH 3.5-3.7, 글루코만난과 카라기난의 혼합겔의 함량은 0.4-0.5%가 적절하다고 판단되었다.

Keywords

References

  1. Brenner T, Achayuthakan P, Nishinari K. Linear and nonlinear rheology of mixed polysaccharide gels. Pt. I. Young's modulus, ring extension and uniaxial compression tests. J. Texture. Stud. 44: 66-74 (2013) https://doi.org/10.1111/j.1745-4603.2012.00366.x
  2. Brenner T, Wang Z, Achayuthakan P, Nakajima T, Nishinari K. Rheology and synergy of kappa-carrageenan/locust bean gum/konjac glucomannan gels. Carbohydr. Polym. 98: 754-60 (2013) https://doi.org/10.1016/j.carbpol.2013.04.020
  3. Cho Y, Choi MY. Quality characteristics of jelly containing added pomegranate powder and Opuntia humifusa powder. Korean J. Food Cookery Sci. 25: 134-142 (2009)
  4. Choi EH, Kim DS, Choi SK, Park KB. Optimization and quality characteristics of balsamic vinegar jelly with various gelling agents. Culi. Sci. & Hos. Res. 19: 151-163 (2013)
  5. He XJ, Wang H, Amadou I, Qin XJ. Textural and rheological properties of hydrolyzed konjac glucomannan and kappa-carrageenan: Effect of molecular weight, total content, pH and temperature on the mixed system gels. Emir. J. Food Agric. 24: 200-207 (2012)
  6. Huang HY, Lin KW. Influence of pH and added gums on the properties of konjac flour gels. Int. J. Food Sci. 39: 1009-1016 (2004) https://doi.org/10.1111/j.1365-2621.2004.00881.x
  7. Jeong EJ, Cha YJ. Quality characteristics of jelly made with onion peel extracts. Culi. Sci. & Hos. Res. 26: 186-193 (2020)
  8. Jeong JS, Kim ML. Quality evaluation of citrus jelly prepared using concentrated citrus juice. Korean J. Food Cook Sci. 24: 174-181 (2008)
  9. Jeong JS, Park SJ, Son BG. Qualiy characteristics of jelly using fresh puree of snasuyu (Corni fructus). J. Korean Soc. Food Sci. Nutr. 46: 83-91 (2017) https://doi.org/10.3746/JKFN.2017.46.1.083
  10. Kawano A, Takahashi T, Ogoshi H. Characteristics of saliva and an agar gel bolus from young and elderly subjects. J. Home Econ. 56: 301-307 (2005)
  11. Kim IC. Manufacture of citron jelly Using the citron-extract. J. Korean Soc. Food Sci. Nutr. 28: 396-402 (1999)
  12. Kim JY, Ok E, Kim YJ, Choi KS, Kwon O. Oxidation of fatty acid may be enhanced by a combination of pomegranate fruit phytochemicals and acetic acid in HepG2 cells. Nutr. Res. Pract. 7: 153-159 (2013) https://doi.org/10.4162/nrp.2013.7.3.153
  13. Kim K-B, Han K-H. A Study of the Digital Healthcare Industry in the Fourth Industrial Revolution. Journal of Convergence for Information Technology 10: 7-15 (2020)
  14. Kondo T, Kishi M, Fushimi T, Ugajin S, Kaga T. Vinegar intake reduces body weight, body fat mass, and serum triglyceride levels in obese Japanese subjects. Biosci. Biotechnol. Biochem. 73: 1837-43 (2009) https://doi.org/10.1271/bbb.90231
  15. Lee JH, Park SJ, Son SH. The rheological properties and applications of modified starch and carrageenan complex as stabilizer. Korean J. Food Sci. Technol. 25: 672-676 (1993)
  16. Li G, Qi L, Li A, Ding R, Zong M. Study on the kinetics for enzymatic degradation of a natural polysaccharide, konjac glucomannan. Macromol. Symp. 216: 165-178 (2004)
  17. Lim EJ, Cha GH. Study on manufacturing of vinegar through literatures of the Joseon Dynasty. J. Korean Soc. Food Cult. 25: 680-707 (2020)
  18. Meng F, Luo L, Ning H, Zuo J. Advances in the research of κ-carrageenan. Polym. Bull. 49-56 (2003)
  19. Ministry of Health, Labour and Welfare. Approval criteria of dysphagia diet (厚生 省 特別用途食品の表示許可等について, えん下困難者用食品の規格基準). 10-20 (2009)
  20. Moon HK, Lee SW, Moon JN, Yoon SJ, Lee S, Kim GY. Quality characteristics of jelly added with mulberry juice. Korean J. Food Cook Sci. 28: 797-804 (2012) https://doi.org/10.9724/kfcs.2012.28.6.797
  21. Park BS, Han MR, Kim AJ. Quality characteristics and processing of jelly using darae extract for children. J. East Asian Soc. Diet. Life 23: 561-568 (2013)
  22. Sakakibara S, Yamauchi T, Oshima Y, Tsukamoto Y, Kadowaki T. Acetic acid activates hepatic AMPK and reduces hyperglycemia in diabetic KK-A(y) mice. Biochem. Biophys. Res. Commun. 344: 597-604 (2006) https://doi.org/10.1016/j.bbrc.2006.03.176