KR100294462B1 - Acidic jelly food for dessert and process for preparing the same - Google Patents

Abstract

According to the present invention, a gel solution using a mixture of kappa-carrageenan and locust bean gum as a gelling agent has a suitable gel strength and texture that is excellent in organoleptic feeling even after a sterilization process using calcium ion salt. It relates to an acidic jelly food suitable for desserts and a method for producing the same.

Description

Acidic jelly food for dessert and process for preparing the same {Acidic jelly food for dessert and process for preparing the same}

The present invention relates to a jelly foods for acidic desserts and a method for producing the same, in particular, using calcium ion salt in a jelly solution using potassium-sensitive carrageenan, that is, kappa-carrageenan and locust bean gum as gelling agents, sterilization process It is to provide an acidic jelly food having a higher quality than conventional jelly foods and suitable for dessert after meals by forming a gel having a suitable gel strength and texture and excellent flavor divergence even after passing through it.

Jelly is a coagulant food that cools and solidifies a sol-like solution formed by mixing gelling agents such as agar, gelatin, carrageenan, and locust bean gum with fruit juice, sugar, acidulant, flavoring, and coloring. It is one of the main foods widely eaten as a dessert. Recently, natural solids such as fruits and vegetables have been added to these jelly foods to emphasize freshness and functionality.

Such jelly, especially water-based jelly, has been made using gelatin and agar as a gelling agent for a long time, but in the case of gelatin, a gelling agent having a very low gelling temperature is used. There is a disadvantage in that the rate of solidification is slow, and in addition, agar has a disadvantage in that a fishy smell peculiar to algae remains even after being made of jelly.

Recently, the preparation of jelly foods using carrageenan extracted and purified from red algae as a gelling agent has been actively performed.Jelly foods using carrageenan as a gelling agent have a fragile texture, rather than using carrageenan alone. It is used to mix locust bean gum, pectin, xanthan gum and glucomannan (konjac) to supplement gel strength and elasticity and to form a variety of textures. Of these, it is necessary to mix locust bean gum and carrageenan and use it as a gelling agent. It is most commonly used in terms of the advantages and price advantages of being able to do it and creating a more flexible organization.

On the other hand, it is well known that the properties of a gel when carrageenan is used as a gelling agent depend on the type of carrageenan and the type and concentration of cations present or added in the gelling system.

That is, in the case of kappa-carrageenan, which is currently used most commercially, it is possible to effectively increase the gel strength by adding potassium ions rather than sodium ions, and thus potassium-sensitive carrageenan. It is called. Therefore, when carrageenan is commonly used as a gelling agent in the jelly field, potassium salts such as potassium chloride, potassium phosphate and potassium citrate are used to increase the gel strength. In addition, iota-carrageenan, which can increase gel strength more effectively by calcium ions, is called calcium-sensitive carrageenan. However, gels prepared by such iota-carrageenan and calcium salts generally have too high gelation temperature, which makes them difficult to handle during the production process and are difficult to change from sol to sol state. There is a disadvantage in that it does not emit enough, the situation is rarely used in the manufacture of general jelly food.

In addition, carrageenan is destroyed at about 50% to 70% of its gel structure by heat treatment at an acidic pH, that is, sterilization process, and thus the gel strength and elasticity are considerably lost. It is essential for the manufacture of commercial dessert jelly foods that must ensure proper storage stability through heat sterilization and adjustment to acidic pH.

However, as mentioned above, in the preparation of jelly foods using a mixture of kappa-carrageenan and locust bean gum as a gelling agent to improve the texture, after adding potassium salt and adjusting to acidic pH using acidulant When heat sterilized and cooled to form a gel, the gel strength is increased, but the toughness of the gel is insufficient, and as a whole, it is a large, brittle, rough tissue, which lacks adequate chewability and toughness, and is eaten by using a spoon. It is a situation that jelly food is far from the soft tissue required in food.

Although there are no domestic patents related to this technical field, Japanese Patent No. 1240154 (Application No. JP 880066241 880321, Kato et al.) Made a gel having excellent moisture and flavor divergence by adding potassium alginate when preparing carrageenan gel. This is because only carrageenan is used as a gelling agent, the fragility of the tissue is still high, and the strength of the gel is significantly lowered through the heat sterilization process.

On the other hand, U.S. Patent No. 3,658,556 (Klein et al.) Discloses a gelling solution by adding an appropriate amount of potassium and calcium ions to a gelling agent composition consisting of a mixture of kappa- and iota-carrageenan and locust bean gum. After filling, the container was rotated in the cooling process after heat sterilization to obtain even dispersion of the pulp, but for the purpose of dispersing the pulp, the texture is rough and flavor divergence due to the presence of iota-carrageenan and the use of excessive cations. There is a drawback to this poor gel.

On the other hand, US Patent No. 5,002,934 (Norton et al.) Uses a kappa- and iota-carrageenan alone or a mixture of two or more kinds of cationic salts or alkylammonium salts to reduce the melting temperature (melting temperature) of the gel, the texture and flavor divergence Although it has made excellent gel, it contains aluminium, libido, lithium, etc., which is not suitable for food, and it is troublesome to use two or more kinds of cationic salts. There is a problem that is difficult to do.

On the other hand, U.S. Patent No. 4,307,124 (Moirano et al.) Has made a gelling agent composition having a fibrous texture using kappa-carrageenan, cold water soluble locust bean gum and potassium tartrate, which is intended for use in the present invention as a home premix powder This is far from the industrial dessert jelly that involves heat sterilization.

Therefore, the present inventors conducted experiments to determine the appropriate cation type and concentration for the gelling agent composition of commercially common kappa-carrageenan and locust bean gum in order to have a suitable texture of gel as a dessert jelly food using a spoon. After the industrial treatment of heat sterilization, a new texture was obtained, which had moderate gel strength and toughness and excellent moisture and flavor divergence in the mouth, rather than the crumbled and rough texture.

The present invention improves the problems of the prior art as described above, by adding an appropriate amount of calcium ion salt to the solution of the gelling agent composition consisting of a mixture of kappa-carrageenan and locust bean gum, and reacting the jelly food for dessert even after heat sterilization under acidic conditions. The present invention provides a commercially useful jelly food for dessert having a suitable gel strength and toughness texture and excellent flavor divergence, and a manufacturing method thereof.

Figure 1 is a graph showing the change in strength and toughness of the gel structure according to the concentration of the calcium ion salt and potassium ion salt respectively.

The present invention is a powder mixture of a gelling agent composition consisting of a mixture of kappa-carrageenan and locust bean gum, a dissolution aid such as sodium citrate, and a sweetener such as sugar or glucose in an aqueous solution of liquid fructose and / or starch syrup. Powder dissolution step of heating and stirring by adding (here, sweetener can be used in some aqueous solution), tissue strengthening step of adding and reacting naturally occurring calcium salts such as calcium lactate or calcium sulfate or calcium gluconate, And a flavor adjusting process for adding fruit juice, acidulants, flavors, and pigments, a filling process for filling into a suitable container, a sterilization and cooling process for heating, sterilizing and cooling in a boiling water, and the like. It relates to a jelly food for dessert prepared thereby.

Dessert jelly food prepared according to the present invention will be described in connection with the manufacturing process as follows. In the following,% by weight is relative to the total weight of the jelly composition.

Powder Dissolution Process

Sweeteners such as liquid fructose, starch syrup and sugar alone or 5-20 wt% of two or more kinds of mixtures and 60-85 wt% of water are mixed to form a sugar solution, followed by stirring while heating. Powder sweetener, such as 0.2 to 0.8% by weight of kappa-carrageenan, more preferably 0.4 to 0.7% by weight, and 0.2 to 0.8% by weight of locust bean gum, preferably 0.4 to 0.7% by weight, sugar or glucose at the beginning of the heating process. The powder mixture of 2 to 25% by weight and 0.05 to 0.35% by weight of sodium citrate or trisodium phosphate or tetrasodium pyrophosphate as a dissolving aid are added to the stirring sugar solution, and the solution is continued until the temperature reaches 80 ° C. Warm up.

Here, a portion of the total amount of water used can be used to make the sugar solution and the rest can be added later in the tissue strengthening process.

In the present specification, the dissolution aid is a gelling agent, that is, a substance that lowers the hydration temperature of the gum during hydration, and more specifically, cations such as calcium, sodium, potassium, etc. present in carrageenan or locust bean gum already present or introduced in water. It refers to a substance that binds these cations and promotes dissolution of the gelling agent because it interferes with the initial hydration of the gum.

Organizational Reinforcement Process

After dissolving 0.1 to 0.6% of calcium lactate or calcium sulfate or calcium gluconate in a small amount of hot water in advance to form a calcium salt solution, when the temperature of the solution reaches 80 ° C and the appearance of the solution becomes clean and transparent, stop heating and continue stirring. Dissolved calcium salt is added.

The addition of the calcium salt solution immediately after the hydration of the gelling agent is very important. If the other components described later, in particular, fruit juice is added first and then the calcium salt solution is added, the calcium ion of the added calcium salt solution Rather than reacting with the gelling agent to form tissues, it reacts with the fibrous components of the fruit juice to form a clump, resulting in a lower strength and opaque color of the final jelly product.

The added calcium ions enter the hydrated gelling agent, more specifically, between the retina structure of kappa-carrageenan and locust bean gum to strengthen these structures through ionic bonds. Its strength is low, but its toughness and flexibility are high, and its rate of solving in the mouth is fast, and as a whole, it is a jelly food for dessert and shows excellent texture and flavor divergence.

Flavoring Process

After adding the calcium salt, the solution was cooled to 60 to 70 ° C., and then the mixture was continuously stirred with 0.3 to 3% by weight of concentrated fruit juice such as orange or grape or peach, citric acid, malic acid, ascorbic acid, adipic acid, lactic acid, succinic acid. 0.1 to 0.5% by weight of a single or two or more mixtures of an acidulant, and an appropriate amount of fragrance and natural pigment are added and dissolved.

Fruit juices, flavorings and pigments can be used in various combinations according to the product to be prepared.In the case of acidulants, appropriate acidic pH of the final product, specifically pH 3.0 to 4.0, is derived to create a proper sour taste and storage stability, in particular. Although it is very important in terms of securing microbiological stability, most gelling agents or thick polysaccharides, such as carrageenan and locust bean gum, are added last in consideration of the fact that they are easily destroyed by acid under high temperature conditions. When the pH is less than 3.0, the sour taste of the product becomes so strong that the taste symbol falls, and when the pH is higher than 4.0, the storage stability related to the microbial problem becomes low, making it difficult to secure a commercial shelf life.

Filling process

As described above, 50-300 grams of each sol-dissolved sol solution is added to a suitable container, more preferably a cup of transparent synthetic resin, and sealed.

When filling the solution, the solid products such as fruit dice, fruit slices, and passing days that are suitable for the product can be filled together to enhance the freshness and flavor of the final product, but the amount of fruit puree or large amount of citrus fruits The use of (sac) breaks the continuity of the gel tissue by such small solids, resulting in a soft texture that lacks toughness and flexibility, which is not recommended for the use of puree or water.

Sterilization and Cooling Process

Before the sol solution filled in the cup is gelled by natural cooling, specifically, before reaching the gelation temperature of 45 ° C., more preferably in a hot water of 75 to 95 ° C. while maintaining a temperature of 50 to 70 ° C. The solution is sterilized for 5 to 60 minutes, more preferably at 85 to 90 ° C for 10 to 30 minutes, and then cooled in a water bath at 5 to 20 ° C for 20 to 60 minutes to form a gel to obtain a final dessert jelly food.

Here, when the sterilization temperature is less than 75 ℃, the heating time for effective sterilization is long and the efficiency of the production process is lowered.When it is higher than 95 ℃, the cost and risk for hot water management are increased and the texture is softened by the destruction of the gel structure due to the relative high temperature. Problems may arise. In addition, when the sterilization time is less than 5 minutes, it is difficult to expect a sufficient sterilization effect, and when more than 60 minutes, the overall production process efficiency may be lowered and the high temperature standing time of the gel may be lengthened, resulting in weak texture.

As described above, the reason for sterilization before gelation after filling is that it is difficult to control the physical properties and texture of the gel to the desired degree if it undergoes repeated gelling process which is once gelled and then gelled by cooling and gelled again by cooling. This is because the sterilization effect is also lowered because much latent heat required for temperature rise is used during the sterilization process.

In addition, since the gelation of carrageenan and locust bean gum is not heat stable, it is important to set and manage the temperature and time of the sterilization process very carefully.

By going through the heat sterilization process as described above it is possible to ensure long-term stability at room temperature together with the acidic pH conditions of the product of the present invention.

Looking at the present invention in more detail through Examples and Experimental Examples and Comparative Experimental Examples are as follows.

Example 1

This embodiment relates to a tangerine-flavored jelly food containing the citrus slices (segments) made by the blending ratio of Example 1 of the blending ratio as shown in Table 1 and a method of manufacturing the same.

Compounding ratios used in Examples 1 and 2 Raw material Content (% by weight) Example 1 Example 2 Kappa-carrageenan 2. Locust bean gum 3. Sodium citrate 4. Liquid fructose 5. White sugar 6. Calcium Lactate 7. Concentrated orange juice (6 times concentrated) 8. Citric acid 9. Malic Acid 10. Ascorbic acid 11. Orange flavor 12. Yellow natural pigment 13. water 0.50.50.11550.21.00.250.030.20.1 Balance 0.50.50.110100.31.50.250.050.030.230.1 synthesis 100 100

First, the liquid fructose was added to about 90% of the total weight of water, and the heating was started and stirred at a speed of 250 rpm, and the raw materials of kappa-carrageenan, locust bean gum, sodium citrate, and white sugar were mixed in the ratio shown in Table 1 in advance. Pour the mixed powder mixture little by little. If it is added all at once, it may not be released properly and lumps can be made. Therefore, the initial swelling and hydration time of the gelling agent is delayed. When the temperature of the solution reaches 80 ° C, the heating is stopped and the calcium lactate solution dissolved in hot water is added while stirring is continued. The remaining 10% of water, which was initially removed from the process, is then added unheated so that the temperature of the total solution drops to about 70 ° C. Orange concentrated fruit juice, flavor and pigment are added in this order, and then a mixture of citric acid and ascorbic acid is added to dissolve.

When the preparation is completed, the mixture is directly filled and sealed in a 100 ml volume of a synthetic resin container containing 10 to 20 grams of citrus fruits, and then sterilized in a hot water bath at 85 ° C. for 30 minutes, followed by a 10 ° C. cold water tank. Cool to and gelate.

In this way, the final product has a pH of 3.7 and has a fresh and transparent appearance, and has a pleasant texture in the mouth or in the mouth with a spoon, that is, an excellent tissue citrus dessert jelly food with moderate gel strength, toughness and excellent flavor divergence. Was prepared.

Example 2

This example relates to an orange-flavored dessert jelly food made by the blending ratio of Example 2 as shown in Table 1 above, and a manufacturing method thereof.

After mixing, adding, and dissolving the raw materials in the same manner as in Example 1, after filling and sealing only the jelly solution with no citrus fruit at the time of filling, heat sterilization was carried out in a hot water bath at 85 ° C. for 30 minutes and then 10 ° C. Cooled in a cold water bath to gelate.

In this way, the final product has a pH of 3.5 and has a refreshing color appearance and a transparent appearance, and has a pleasant texture in the mouth or in the mouth with a spoon, that is, an excellent tissue citrus dessert jelly having moderate gel strength, toughness and excellent flavor divergence. Food was prepared.

The product prepared using Example 2 has a stronger acidity and a weaker gel strength than the product prepared according to Example 1, which is a product without the flesh, considering that the product has no chewy strength. Rather than align the jelly's own soft tissue, rather than adjusting the taste of the orange sour taste.

Example 3

This example relates to a grape flavored dessert-flavored jelly food containing the grape grapes made by the blending ratio of Example 3 as shown in Table 2 below and a method of manufacturing the same.

Compounding ratios used in Examples 3 and 4 Raw material Content (% by weight) Example 3 Example 4 Kappa-carrageenan 2. Locust bean gum 3. Sodium citrate 4. Liquid fructose 5. White sugar 6. Calcium sulfate 7. Calcium gluconate8. Concentrated grape juice (6 times concentrated) 9. Peach juice (5 times concentrated) 10. Citric Acid 11. Succinic acid 12. Ascorbic acid 13. Grape flavor 14. Peach flavor 15. Green natural pigment 16. Pink natural pigment 17. water 0.40.60.11730.41.00.250.050.10.20.015 0.60.40.15150.51.50.250.070.20.02 synthesis 100 100

In the same manner as in Example 1, the raw materials were mixed, added, and dissolved, and then filled and sealed in a 100 ml transparent plastic container containing 10 to 20 grams of candola during filling, followed by sealing in a hot water bath at 80 ° C. After sterilizing by heating for a minute, the gel is cooled by cooling in a 10 ℃ cold water bath.

In this way, the final product has a pH of 3.4, has a fresh and transparent appearance, and has a pleasant texture in the mouth or in the mouth with a spoon, that is, a jelly-like dessert food with excellent tissue strength and toughness and excellent flavor divergence. Was prepared.

Example 4

The present Example relates to a peach flavor dessert jelly food containing peach dice or peach pieces made by the blending ratio of Example 4 among the blending ratios as shown in Table 2, and a preparation method thereof.

First, the whole liquid fructose and 10% by weight of sugar are added to the required amount of 90% of water, and the heating is started and stirred at a speed of 250 rpm, and the kappa-carrageenan, locust bean gum, sodium citrate and 5% by weight of powder raw materials are mixed in advance. Pour one powder mixture little by little. Subsequent processes were carried out in the same manner as in the subsequent process of Example 1, and then filled and sealed in a 100 ml transparent plastic container containing 10 to 20 grams of peach dice or peach pieces during filling, and then Heat sterilization is carried out in a hot water bath for 10 minutes and cooled in a 10 ° C cold water bath to gel.

In this way, the pH of the final product is 3.5, it has a refreshing color and transparent appearance, and it has excellent texture in the mouth or mouth with a spoon, that is, a peach-flavored dessert jelly with excellent gel strength, toughness and excellent flavor divergence. Food was prepared.

Through the following Experimental Example 1 and Comparative Experimental Example 1, the same gel as obtained in the jelly foods obtained in Examples 1 to 4, that is, the gel obtained through the reaction of the mixed gelling agent composition of kappa-carrageenan and locust bean gum and calcium salt Mechanical measurements of the texture of the gel obtained through the reaction of the topical composition with the potassium salt were obtained and the organoleptic evaluation of the texture and flavor divergence revealed the superiority of the present invention over the prior art.

Experimental Example 1

This Experimental Example compares the results of the mechanically measured and organoleptic evaluation of the mixed gelling agent composition of kappa-carrageenan and locust bean gum and the calcium salt, that is, the calcium obtained through the reaction of calcium lactate. The sample manufactured by the compounding ratio of Experimental example 1 among the raw material mixture ratio shown in 3 was made into the object.

Compounding ratios used in Experimental Example 1 and Comparative Experimental Example 1 Raw material Content (% by weight) Experimental Example 1 Comparative Experimental Example 1 Kappa-carrageenan 2. Locust bean gum 3. Sodium citrate 4. Liquid fructose 5. White sugar 6. Calcium Lactate 7. Potassium chloride 8. Apple juice (5 times concentrated, Antacid) 9. Citric Acid 10. Apple flavor 11. water 0.50.50.11550 / 0.1 / 0.2 / 0.3 /0.4 / 0.50.250.2 0.50.50.11550 / 0.05 / 0.1 /0.2 / 0.30.250.2 synthesis 100 100

After mixing, adding, and dissolving the raw materials in the same manner as in Example 1, the raw materials were filled and sealed in a 100 ml cylindrical transparent plastic container, and heat sterilized in a hot water bath at 85 ° C. for 30 minutes, followed by cold water at 10 ° C. After cooling in a bath and gelling, it is stored in a refrigerator at 10 ± 1 ℃ for 4 hours to obtain an optimal product state.The gel strength and the maximum strength are obtained using a texture profile analyzer (StableMicroSystems, UK). shear force) was also measured and sensory evaluation of the palatability of the texture and flavor divergence in the mouth. The results are shown in Table 4 below.

Results of Experiment 1, ie mechanical measurements and sensory evaluation results of the gel tissue Calcium lactate content (% by weight) Strength (Newton, N) Kee Sung Sung (Newton, N) Sensory Evaluation Texture Flavor 00.10.20.30.40.5 0.180.611.081.482.042.51 0.421.141.531.952.382.81 -++++++++++ ++++++++++++++

※ In sensory evaluation, +++ is very good, ++ is good, + is normal, and-means bad.

In the above Table 4, the addition of 0.2 to 0.4% by weight of calcium ions as calcium lactate in the gelling system and pH conditions and heat treatment conditions used in the present experimental example shows the best tissue symbol, in the case of flavor divergence lactic acid When 0 to 0.2% by weight of calcium was added, that is, the more the tissues were bitter, the better. However, when the results of these sensory evaluations were combined, 0.2 to 0.3% of calcium as lactic acid showed the highest overall palatability.

Here, the gel strength refers to the magnitude of the force required to cause a 4 mm strain from the surface when compression is applied at a constant speed from the upper surface of the gel, that is, the initial gel strength (bloom) Refers to the magnitude of the force, ie, the maximum shear force, required to break the gel when local shearing is applied at a constant rate from the top surface of the gel.

Each detailed measuring method is described in Table 5 below.

Detailed measuring method of gel tissue Sample container standard 45mm diameter, 50mm height cylindrical container Measurement factor Plunger type Strain rate Deformation distance burglar Cylindrical bottom diameter of 20 mm 1.2 mm / sec 4 mm Toughness 10mm diameter sphere 5.0 mm / sec 25 mm

Comparative Experimental Example 1

This Experimental Example compares the results of mechanical measurement and organoleptic evaluation of the gel texture obtained by the reaction of the mixed gelling agent composition of kappa-carrageenan and locust bean gum with potassium salt. The sample manufactured by the compounding ratio of the comparative experiment example 1 was made into the object.

Using potassium salt instead of calcium salt, that is, potassium chloride, samples were prepared in the same manner as in Experimental Example 1, and mechanical measurements and sensory evaluations were performed in the same manner as in Experimental Example 1, and the results are shown in Table 6 below. Indicated.

Results of Comparative Experiment 1, namely mechanical measurements and sensory evaluation results of the gel tissue Potassium chloride content (% by weight) Strength (Newton, N) Kee Sung Sung (Newton, N) Sensory Evaluation Texture Flavor 00.050.10.20.3 0.180.581.212.383.75 0.420.690.931.371.72 -++++- +++++++++-

※ In sensory evaluation, +++ is very good, ++ is good, + is normal, and-means bad.

In Table 6, when the gelling system used in the present experimental example and the pH condition and heat treatment conditions, such as 0.1% by weight of potassium chloride showed an excellent texture symbol, compared with the results of calcium lactate in Experimental Example 1 It can be confirmed that it is inferior, and in the case of flavor divergence, the gel strength was excellent as in Experiment 1, but the results of the sensory evaluation showed that the palatability was significantly lower than that in Experiment 1 in all the test samples. Could know.

In FIG. 1, the mechanical measurements obtained in Experimental Example 1 and the mechanical measurements obtained in Comparative Experimental Example 1 are displayed together, and through this, in a commercial dessert jelly food using a mixed gelling agent composition of kappa / carrageenan and locust bean gum. The range of presence of highly palatable gel tissues can be numerically understood by measurement of gel strength and toughness (☞ The inner region of the circle indicated is palatability and flavor divergence obtained through Experimental Example 1 and Comparative Experimental Example 2 of the present invention. The extent of presence in the strength-toughness graph of this excellent gel structure).

As described above, the dessert jelly food of the present invention, in particular, dessert jelly foods that can be relatively easily prepared using a mixed gelling agent composition and calcium salt of kappa / carrageenan and locust bean gum, the texture of the dessert It has the most suitable strength and toughness, and due to such a structure, it can be seen that the quality symbol is very high due to the excellent flavor divergence that can be felt in the mouth.

Dessert jelly food of the present invention, the existing jelly foods using kappa / carrageenan and locust bean gum as a gelling agent composition is a product with high storage stability while raising the low quality power by simply relying on the sweetness and texture of the moist texture By making it possible to expand the eating age of commercial jelly foods and provide consumers with excellent texture and flavor desserts, the efficacy of this product and the product power as processed foods are very high.

In addition, in order to meet the needs of health-oriented consumers, it is possible to add fiber, minerals such as calcium, vitamins and other supplementary materials, and to be easily ingested by consumers, especially the growing youth, it is excellent quality, specific It can be said to be a feature of the dessert jelly food having a high taste texture and excellent flavor divergence.

Claims (5)

When a jelly dessert food is prepared by adding a powder mixture containing a gelling agent, a dissolution aid and a sweetener to a sugar solution by heating and stirring the powder, 0.2 to 0.8 wt% of kappa-carrageenan and 0.2 as a gelling agent. Preparation of an acidic dessert jelly food, characterized in that to form a tissue of the gelling agent by using a mixture of to 0.8% by weight of locust bean gum, and 0.1 to 0.6% by weight of calcium ion salt immediately after the hydration of the gelling agent is completed. Way. The method of claim 1, wherein the calcium ion salt is a method of producing a jelly dessert jelly foods, characterized in that a single or a mixture of two or more selected from calcium lactate, calcium sulfate, calcium gluconate. The method of claim 1, wherein the pH of the final product is 3.0 to 4.0 manufacturing method for jelly dessert acid foods. The method of claim 1, wherein the method for producing a jelly food for jelly dessert, characterized in that it comprises heat sterilization at 75 to 95 ℃ for 5 to 60 minutes. Acidic dessert jelly foods prepared by the method according to any one of claims 1 to 4.