Various jellies were produced depending on the type and concentration of gelling agent (nine types), which added a single or double agent in jelly production. Firstly, jelly was manufactured using nine different single gelling agents and characterized. Secondly, six suitable gelling agents were selected to combine double gelling agents among nine gelling agents. To find the optimum gelling agent condition, jelly was intentionally made around 3.6-3.7 pH and 4- 5 N fracturability. A total of 1.2% gelling agent (both single and double agents) was suitable for making jelly (3.6- 3.7 pH, 4-5 N fracturability). According to the analytical result, the optimum single gelling agent was κ-carrageenan and gellan gum, while a suitable combination of double gelling agents was κ-carrageenan and gellan gum at ratios of 1.0:0.2, 0.8:0.4, and 0.6:0.6 and agar and locust bean gum at ratios of 0.8:0.4, 0.6:0.6.

Abstract
서 론
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References

• 차은성(제주대학교 식품공학과) | Eun-Sung Cha (Department of Food Bioengineering, Jeju National University)
• 이혜윤(제주대학교 식품공학과) | Hye-Yoon Yi (Department of Food Bioengineering, Jeju National University)
• 임수연((주)삼양사) | Su-Youn Lim (Samyang Corporation)
• 천지연(제주대학교 식품공학과) | Ji-Yeon Chun (Department of Food Bioengineering, Jeju National University) Corresponding author