KR20010111472A - Jellied food made from agar-agar - Google Patents

Abstract

The present invention relates to a method for producing gel food using agar, and more particularly, by adding an appropriate amount of sodium chloride to the agar sol, which is a gel-forming material, to gel the gel at room temperature by improving the properties of the agar gelled only after cooling for a long time. The present invention also relates to a method for preparing gel food using agar to reduce calories and suppress obesity by making a satiety gel due to the agar gel produced by ingesting a gel food containing less than the daily intake of nutrition.

To this end, the process of producing a sol having a uniform composition by adding sodium chloride to a gelatin solution heated by dissolving water in agar and heating and dissolving the gel in a mixed state of the gel and sol obtained by leaving the stomach sol at room temperature for a certain time. The process of mixing foods such as seeds, meat, fish, fruits, vegetables, etc., which are commonly consumed in the dissolved colloidal solution, adding foods and seasonings, filling process of injecting sol mixture into the synthetic resin container, and sol solution It is characterized in that the gel food is obtained by sterilization in hot water before sterilization before gelation by cooling, and then immersing in cold water to cool to room temperature.

Description

Method for preparing gel food using agar {Jellied food made from agar-agar}

The present invention relates to a method for producing a gel food using agar, and more particularly, by adding sodium chloride to the colloidal solution of the agar, the agar and sodium chloride acts to gel a portion of the gel, and when heated to dissolve the gel, Iv) It is converted into a liquid of a sol phase, and it has to be cooled for a long time by using the property of converting into a gel at room temperature so that the gelled agar can be gelled at room temperature, and also produced by eating a gel food containing less than the daily intake of nutrition. The present invention relates to a method for producing a gel food mainly composed of agar for reducing calories and suppressing obesity by making a feeling of satiety due to the gel of agar.

Conventionally, there is a favorite food in which gel sediment such as gelatin or agar is added, or gelled by adding sediment of seeds, or adding fruit juice, fruit dice and sweetener, acidulant, flavoring, coloring, and the like.

However, gelatin and agar have low defects in gel formation due to their low gelation temperature. However, gels made from them have a soft texture in the mouth and good taste, and agar is also used for It has been used for a long time since it is relatively stable even for long time heating as in the manufacture.

Therefore, there is a method of obtaining gel food on the fly by using sodium alginate as a gelling agent for the purpose of gelling without cooling like gelatin or agar (Patent No. 81-506), but mixing the seeds in sodium alginate solution and using it as a coagulation inhibitor. Gel foods were prepared by adding sodium triphosphate and calcium salt as a coagulant, but increasing the amount of sodium alginate added to increase the gel strength resulted in the smell of sodium alginate in the product and the tendency of the tissue to become soft and brittle. It's crispy and the food is bad.

In addition, in the method for producing gel foods in which processed seed or fruit juice is added to the calboxy methyl cellulose solution used as a gelling agent (Patent No. 84-1101), soluble calcium or aluminum is precipitated with bicarbonate and delta lactone is used. There is a method in which acid produced by decomposition of guruconate dissolves the above precipitate and forms a gel by acting with carboxymethyl cellulose, but since the produced guruconic acid is a weak acid, it takes a long time to dissolve the bicarbonate. It has good but weak gel strength.

Recently, a variety of gel foods using carrageenan extracted from red algae, such as agar, have been manufactured, but aloe puree (puree) to compensate for defects in the properties of carrageenan. In addition to glucomannan (konjac), dekistrin, or locust bean gum, various types of drugs such as coagulants and anticoagulants are used, which affects the characteristics of the gelling agent, but by adding only sodium chloride to the agar, a millennial product, It has gel strength and elasticity and soft tissue.

Although agar has no significant change in gel strength even after prolonged heating in the manufacturing process, it is known to boil with condensate phosphate or decrease gel strength or melting point in the presence of acid, but it is not affected by sodium chloride, a neutral salt. In the preparation of gel foods using a mixture of sodium chloride as the gelling agent, there is no effect on the properties of the gels, since only some of the resulting gels are dissolved and the food is added immediately for short time heating for sterilization. There is no domestic patent for this technical field, and Japanese patent (No. 1240154) has prepared a gelling agent which adds potassium alginate to carrageenan extracted from red algae, like agar, but it has a tendency to be brittle due to weak gel elasticity and poor heat resistance. Later, there is a drawback that the gel strength decreases.

The present invention is to ameliorate the defects of the prior art as described above, when the agar sol gelling only by prolonged cooling is treated with sodium chloride, the agar in the aqueous solvent acts with sodium chloride to gel a portion of the agar. When the mixture is heated to dissolve the gel and left to stand, the gel is produced and the composition of the agar and sodium chloride is changed to change the composition of the agar and sodium chloride so that the original gel strength, elasticity and soft touch and taste in the mouth even after the sterilization process by heating. The present invention provides a gel food and a manufacturing method mainly based on agar with no change.

The present invention is a plant for ingesting a gelling agent prepared by heating and dissolving a gel partially formed by adding sodium chloride to a colloidal solution of heated agar by dissolving water in agar and processed seeds, meat, fish, fruit, vegetables, etc. And a food mixing step of adding seasonings and heat sterilization steps to suppress deterioration of food by bacteria.

Referring to the manufacturing process of the gel food using agar prepared according to the present invention in detail.

One percentage below is% by weight and the percentage of each component contained in the gross weight of the gel food.

Gelling agent preparation process

When sodium chloride is added to the colloidal solution of agar by heating and dissolving it in agar, agar and sodium chloride act to gel a part of it, and when it is heated to dissolve the gel, it becomes a viscous sol-like liquid. There are changing characteristics.

The gelling agent is dissolved in a container with a closed stirrer (rotational speed 60 rpm) by mixing 62% to 96% of water in a mixture of 0.9% to 2.4% agar and 0.2% to 1.45% sodium chloride, and heating it to 75 ° C to 85 ° C. Make a pawn The composition varies depending on the type of food.

Food Mixing Process and Heat Sterilization Process

The processed food is added to the sol produced in the above gelling agent preparation step and mixed. In the past, limited gel foods were prepared using fruit juices, flakes, dice, and other sediments from the seeds. However, in the method of producing foods using this agar, all foods consumed in daily life, namely processed seeds, meat, fish, etc. Gel foods are prepared by adding vegetable, fruit juice or fruit dice to the gelling agent.

In addition, in order to prepare a gelling agent as described above, in the method for producing a gel food using the agar by heating at 75 ° C. to 85 ° C., it is not necessary to heat it for sterilization separately.

Filling process and calorie display

In adding the processed food to the gelling agent, the container is quickly filled to prevent structural changes of the food by heating, and then covered and sealed with a calorie-covered lid to prevent excessive intake. After 30-40 minutes of deposition, the sol phase liquid gels.

Gel foods that have undergone this process have adequate gel strength, elasticity and flexibility and can preserve the properties of the product for a long time.

An embodiment of the present invention will be described in detail as follows.

Example 1

7.5 g of agar and 1.5 gr of sodium chloride were added to 130 gr of water, and the resulting sol was cooled to room temperature to obtain a mixture of sol and gel. When this is heated to 75 to 85 ° C, the gel is dissolved to form a viscous colloidal solution. 250 g of unsweetened orange juice, 50 gr of isac (sac), 60 gr of isomaltoligosaccharide, 0.5 gr of citric acid, 0.1 gr of malic acid, and 0.4 gr of orange flavor are added to the heated colloidal solution.

After completion of the mixing process, it is connected to a vacuum pump to remove bubbles in the sol generated during stirring, and then filled and sealed in a container indicated by calorie while rotating the stirrer at a speed of 2 rpm to 3 rpm to prevent sedimentation of the added food. Cool by dipping in.

The calorie content of the gel food produced in this way is 200kcal, the recommended daily intake of fruit in healthy people is 200gr (100kcal), and the weight of the gel food prepared by the above prescription is 500gr. Can be. The gel food produced by the above compounding ratio prepared a gel food using agar having excellent properties with soft touch and moderate elasticity and strength in the mouth.

Example 2

8.0 g of agar and 2.0 g of sodium chloride are added to 380 gr of milk, which is then dissolved by heating. When it is left at room temperature, a part of the agar gelled to form a sol. When the mixture of this sol and gel is heated, the gel dissolves and turns into a viscous colloidal solution. 60 gr of iso maltooligosaccharide and 50 gr of strawberry cut into small dice were added thereto, followed by the same process as in Example 1 to prepare a gel food using agar.

Agar sols not treated with sodium chloride do not gel at room temperature, but the resulting gel foods can be chewed and eaten as they become sol upon heating and gels at room temperature. The calorie content of the gel food produced by the blending of Example 2 was about 250 kcal and retained a soft touch such as fresh cream and moderate elasticity and gel strength, thereby preparing a gel food using agar.

Example 3

In 390gr of soy milk, 8.5gr of agar and 2.5gr of sodium chloride are added and dissolved after heating, and when it is left at room temperature, a part of the agar gels. When the mixture of this sol and gel is heated, the gel dissolves and turns into a viscous colloidal solution.

60 g of iso maltooligosaccharide, 20 gr of peach dice and 20 gr of pineapple paste were added to the sol thus prepared to prepare a gel food using agar by treating in the same manner as in Example 1.

The calorie content of the thus produced gel food was about 250 kcal, and a gel food mainly made of agar having a soft touch and moderate gel strength such as fresh cream was prepared.

As described above, the gel food using the agar of the present invention treats the agar that forms the gel only by prolonged cooling with sodium chloride so that the food is commonly consumed in the agar sol by using the property of gel formation at room temperature. Gel foods were easily prepared by adding them. The gel foods thus prepared are gel foods different from other gel foods because they have a soft touch and excellent properties such as proper gel strength, elasticity and texture.

Gel foods using agar of the present invention, unlike conventional gel foods, by gelling the foods ingested everyday by feeling the satiety by the gel of the agar produced together to reduce the intake and also by marking the calories in the packaging container excessive Prevents obesity by suppressing the intake of calories.

In addition, it is a gel food using agar having higher efficacy by adding various foods containing nutrients that are easily lacking in daily life in response to health-oriented needs.

Claims (2)

In the preparation of gel foods using agar treated with sodium chloride as described above in the text, a gelling agent obtained by heating 0.2 to 1.45% of sodium chloride to 0.9 to 2.4% of agar sol as a gelling agent was obtained by heating the mixture of gel and sol. Method for producing a gel food, characterized in that the gel food is prepared by adding the food commonly ingested in the colloidal solution The method of producing a gel food using agar, characterized in that the heat is labeled in the packaging to reduce excessive intake in claim 1.