JPH11276080A - Momordica grosvenori swingle fruit candy, beta-carotene candy and momordica grosvenori swingle fruit-beta-carotene candy and their production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a Momordica grosvenori Swingle fruit candy, a β-carotene candy and a Momordica grosvenori Swingle fruit-β-carotene candy which are sugarless, low-caloric and capable of sufficiently and stably ingesting live cells of the Momordica grosvenori Swingle fruit-β-carotene itself into the body, good in texture and useful for preventing a sore throat, clearing a throat of phlegm and relieving or preventing coughing. SOLUTION: The Momordica grosvenori Swingle fruit candy is composed by including a concentrated Momordica grosvenori Swingle fruit extract, monomolecular water and an enzyme salt in a thick malt syrup. The β-carotene candy is composed by including β-carotene, the monomolecular water and the enzyme salt in the thick malt syrup. The Momordica grosvenori Swingle fruit extract is prepared by pressing a full-ripe raw fruit of Momordica grosvenori Swingle, boiling down the resultant extract and concentrating the extract to about 150 times. The Momordica grosvenori Swingle fruit extract is composed by allowing the extract to stand, producing the supernatant extract and adding a natural gum syrup, etc., to the supernatant extract or adding about 300 mL of a rich taste seasoning of the Momordica grosvenori Swingle fruit and about 20 g of the enzyme salt to about 200 mL of the extract concentrated to about 150 times.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to arhat fruits, beta-carotene candy, aragon fruits / beta-carotene candy, and a method for producing the same as health foods that are taken for phlegm-cutting and coughing and that balance the body. is there.

[0002]

2. Description of the Related Art Conventionally, as a health food candy, for example, as disclosed in Japanese Patent Application Laid-Open No. Hei 6-113743, sugar and syrup are used as a base material, and crude drug raw materials are ginseng, reishi, garlic and the like. Health candy comprising a high concentration is known.

Further, as disclosed in JP-A-6-197697, a component selected from a hydrogenated starch hydrolyzate, xylitol, a low-calorie saccharide polymer or a mixture thereof, and hydrogenated isomaltrose or BACKGROUND ART A sugar-free hard candy having a multilayer structure comprising a component selected from isomalt, isomaltrose, mannitol, and erythritol is known.

[0004] In addition, conventionally, as a sugar-free and low-calorie sputum / cough preventive having an excellent antioxidant effect of eliminating active oxygen, and as a health food for balancing the body, for example, vitamins, minerals, Arkan fruit which is rich in scavenger substances such as flavonoids is known.

[0005]

However, in the above conventional example, when applied as a health food candy for sputum cutting and coughing using arhat fruit containing a large amount of scavenger substances, the cells of the arhat fruit itself are kept alive while the candy is kept alive. It was not possible to capture and save it in the library.

In the conventional example disclosed in Japanese Patent Application Laid-Open No. 6-113743, sugar is used as a base material despite the fact that ginseng, ganoderma, garlic and the like are contained as crude drug raw materials. For example, it has a problem that it is unsuitable for a person with a decayed tooth, a person with limited sugar intake such as diabetes, diet, and the like.

Accordingly, the present invention has been made in view of the above-mentioned problems that have existed in the past, and enables the cells of the Arhat fruit itself to be taken alive into candy, and is intended for cutting sputum and coughing. A sugar-free, low-calorie arhat-bearing candy, beta-carotene candy, arhat-bearing / beta-carotene candy, and a method of producing the same. The purpose is to provide.

[0008]

Accordingly, the present invention has solved the above-mentioned problems by including an arhat extract and enzyme salts concentrated in starch syrup.

[0009] Further, the above-mentioned problem has also been solved by including monomolecular water in addition to the above-mentioned Arhat fruit extract and the enzyme salt.

[0010] Furthermore, the above-mentioned problem has been solved similarly by adding a completely pesticide-free fine powdered tea or tea extract in addition to the above-mentioned Arhat fruit extract.

[0011] On the other hand, the inclusion of arhat extract, enzyme salts and beta-carotene concentrated in syrup,
The above-mentioned problem has been solved.

Also, the above-mentioned problem has been solved by adding monomolecular water in addition to the above-mentioned Arhat fruit extract, enzyme salt and beta-carotene.

[0013] Further, the above-mentioned problem has also been solved by adding a completely pesticide-free tea or tea extract in addition to the above-mentioned Arhat fruit extract.

[0014] In addition, the above-mentioned problem has been solved by squeezing the ripe fresh fruits of Arhat fruit and then boiling it down to a concentration of about 150 times.

[0015] The above-mentioned problem has also been solved in the above-mentioned Arhat extract by adding a natural sap syrup (gum syrup) or the like to the supernatant extract produced by leaving it to stand.

[0016] In addition, the above-mentioned problem has been solved by adding oligosaccharide to syrup.

The above-mentioned Arhat extract is enzymatically salted with about 200 ml of the concentrated extract about 150 times.
By adding g, the above-mentioned problem was solved.

Furthermore, the above-mentioned problem was solved by adding about 300 ml of the rich seasoning of Rakanka to the Rakanka extract to which the enzyme salt was added.

On the other hand, the above-mentioned problem was solved by adding enzyme salt and beta-carotene to syrup and adding monomolecular water.

Also, the above-mentioned problem was solved by mixing sesame into syrup.

Then, about 20 kg of starch syrup is heated to 160 ° C.
After boiled down, add a solution prepared by dissolving about 60 g of enzyme salt in about 500 cc of monomolecular water, then, while cooling, add the concentrated arhat extract and about 500 cc of monomolecular water to a temperature of about 80 ° C. The above-mentioned problem was similarly solved by cooling and forming.

Also, 4 kg of oligosaccharide is added to about 16 kg of starch syrup.
After mixing the mixture, boil it down at a temperature of around 160 ° C., add a solution prepared by dissolving around 60 g of enzyme salt in about 500 cc of monomolecular water. In addition, by cooling to a temperature of about 80 ° C. and forming the same, the above-described problem was solved.

Further, the above-mentioned problem has been solved by using about 300 ml of the above-mentioned Arkanka extract, which is obtained by squeezing a ripe fresh fruit of Arkanka, boiled down and concentrated about 150 times.

The above-mentioned problem has also been solved by the above-mentioned Arhat extract, which is obtained by adding about 500 cc of natural sap syrup (gum syrup) or the like to the supernatant extract produced by allowing it to stand.

[0025] In addition, the above-mentioned Arhat fruit extract contains
Enzyme salt 2 to about 200 ml of extract concentrated about twice
After adding about 0 g, add about 300 ml of Arkanka rich body seasoning that emphasizes the soy sauce taste with reduced body fat, and then dissolve about 1000 ml of monomolecular water,
The above-mentioned problem has been solved.

The above-mentioned problem has also been solved by adding at least 40 mg of beta-carotene, which is necessary for daily intake by a person, to the above-mentioned Arhat extract.

In addition, about 20 kg of starch syrup is heated at 160 ° C.
After adding about 60 g of enzyme salt dissolved in about 500 cc of monomolecular water, add 40 mg of beta-carotene and 500 cc of monomolecular water while cooling.
The above-mentioned problem was also solved by adding the degree and cooling to a temperature of about 80 ° C. for forming.

Also, the above-mentioned problem was solved by mixing sesame into syrup.

The arhat fruit candy, beta-carotene candy, and arhat fruit-beta-carotene candy according to the present invention are so-called scavengers having an antioxidant action of removing active oxygen by the concentrated arhat fruit extract contained in syrup. It produces an effect and the synergistic effect of enzyme salt, a natural salt, and monomolecular water, can be taken safely for people on a diet or people with diabetes, as well as for prevention of sore throat, sputum cutting and coughing Demonstrate excellent immediate effect.

In addition, since oligosaccharide, sesame and tea are added to syrup, the intestinal purifying action and intestinal regulating action are promoted.

[0031] In addition to the concentrated rakan extract, or as an alternative to the rakan extract, at least 40 mg of beta-carotene necessary for daily intake is contained.
It has an activity as an antioxidant, has a so-called scavenger effect, has an effect of suppressing gastric mucosal contraction (atrophy), and exerts an effect of reducing the risk of carcinogenesis such as lung cancer and gastric cancer.

In each candy production method, about 20 kg of starch syrup was boiled down at a temperature of about 160 ° C., and a solution prepared by dissolving about 60 g of enzyme salt in about 500 cc of monomolecular water was added thereto, followed by cooling. While being concentrated, add the concentrated Arhat extract and about 500 cc of monomolecular water, or about 40 mg of beta-carotene and about 500 cc of monomolecular water, or add about 40 mg of the concentrated Arhat fruit extract, about 40 mg of beta-carotene and about 500 cc of monomolecular water, and adjust the temperature to about 80 ° C. Since it is cooled down, the cells of Arkanka itself can be stably and easily taken into the candy alive, and can be provided at low cost as a sugar-free, low-calorie health food candy.

In addition, monomolecular water, which is activated mineral water, causes excessive stickiness to starch syrup containing an enzyme salt which does not use sugar during production, or solidifies when an enzyme salt is added. Prevent from happening. In addition, since monomolecular water itself has the property of constantly vibrating and promotes cell activation when entering the body, further synergistic effects can be achieved by using monomolecular water instead of using ordinary water .

[0034]

BEST MODE FOR CARRYING OUT THE INVENTION In the following, an embodiment of the present invention will be described. In the present invention, arhat fruit extract containing arhat extract concentrated in syrup and an enzyme salt is used to prevent sore throat, cut out sputum and cough. It is made up of sweet ingredients by adding natural enzyme salts to the sweet ingredients of Arkanka and enzymatic starch syrup.

That is, the arhat extract is made by squeezing a ripe fresh arhat fruit and then boiling it down to a concentration of about 150 times. At this time, according to the well-known sugar content measurement results, only the sugar content equivalent to the content of the enzyme starch syrup is detected, and the above-mentioned Arkanka is a so-called activity having a function of oxidizing the body cells that are the root of all diseases. It has a scavenger effect of removing and eliminating oxygen. For example, DPPH radical scavenging ability is 9.50 × 1
0 ¹⁵ , Superoxide erasing ability is 3.10 × 10
¹⁶ , hydroxyl radical scavenging ability is 3.10 × 10
^{Has 19}

The arhat extract is composed by adding natural sap syrup, gum syrup, etc. to the supernatant extract produced by allowing it to stand, or reducing the extract to about 200 ml by about 150 times. On the other hand, 300ml of Arkanka rich body seasoning and about 20 enzyme salts
g is added. The arhat fruit candy has an energy of 385 kcal / 100 by an energy conversion method based on, for example, the Fourth Edition Japanese Food Standard Composition Table.
g, protein having a nitrogen / protein conversion coefficient of 6.25, 0.2 g / 100 g, lipid 0.0 g / 100 g, carbohydrate 96.0 g / 100 g, sodium 100 mg / g
It has 100 g.

As syrup, for example, as a standard analysis value,
BX is 85%, straight sugar is 35.7 as glucose, D
Maltoka having E of 42, PH of 4.5, sugar composition of 8% glucose, 48% mantoose, 14% maltotriose, 30% dextrin, or 85% BX
%, Straight sugar is 35.7 as glucose, DE is 42,
PH 4.5, sugar composition 3% glucose, mantoose 5
Maltop with 3%, maltotriose 16%, dextrin 28% or BX 85%, straight sugar 33.1 as glucose, DE 39, PH 4.
5. Maltoacese having a sugar composition of 2% glucose, 46% mantoose, 22% maltotriose, and 30% dextrin is employed, or a mixture thereof is used.

The arhat extract is, for example, an ultra-low-calorie unsweetened concentrate obtained by squeezing a ripe raw arhat fruit and then decocting it and boiling it down to about 150 times to make it about 300 ml. It is in the form of white syrup. In this case, the active ingredient is concentrated and the sweetness is about 300 to 400 times that of sugar (extract R-15).
0).

As the enzyme salt, for example, a water content of 0.1 g / 10
0 g, sodium 39.0 g / 100 g, potassium 15
mg / 100 g, calcium 270 mg / 100 g, magnesium 14 mg / 100 g, chlorine 60.5 g / 10
A paradise salt containing 0 g and a sulfate group of 116 mg / 100 g is used. The mixture of the starch syrup and the enzyme salt is, for example, a sweet, colorless and transparent viscous liquid of 100% starch, 15.0 ± 1.0% by a 40 ° C. refractive index method, and DE by a Lane Eynon method. Is 47.5 ± 2.5%, isomerized JA
The pH is 4.5 ± 1.0% by the S method, the glucose is 5.0% or less and the maltose is 4% by the liquid chromatography.
An enzyme saccharified starch syrup having an ash content of not more than 5.0% or less at a 550 ° C. incineration method of not more than 0.05% is employed.

In addition, oligosaccharides and sesame, and tea or tea extract in the form of fine powder completely free of pesticides may be added to the above starch syrup, for example, the ratio of oligosaccharide 1 to starch syrup 4 Is added and blended. At this time,
Oligosaccharides have a nutritional composition and energy of 100 g
Medium, 28 g of water, 72 g of carbohydrate, 0.02 g of ash, 0 g of protein, 0 g of lipid, and oligotose having energy of 284 kcal are used, and have an intestinal purifying action and an intestinal action together with sesame. Specifically, it is colorless, odorless, and sweet with a sensory test, reducing sugar is within 0.5% or less according to the Bertrand method, and 2 pp.
m and not more than 5 ppm of heavy metals, and the ash content is less than 0.
Oligose H-70, which is a reduced starch river water hydrolyzate having a pH of 5 to 7 by the glass electrode method and a concentration of 70 ± 2% by the vacuum drying method within a limit of not more than 02%, is used. Can be. In addition, in order to improve workability in a high-concentration solution, a straight-chain oligosaccharide alcohol containing maltotriitol as a main component, which has a lower viscosity and lower heat resistance than a conventional sugar alcohol and has a high polymer component content, is used. be able to.

Furthermore, in addition to the above-mentioned Arhat extract and enzyme salts, natural beta-carotene may be added in an amount of, for example, about 40 mg or more, which is necessary for daily intake by a human. As this natural beta-carotene, for example, natural beta-carotene regenerated from Donariella is used, and the amount required for human daily intake is about 40 mg or more (based on the announcement of changes in serum levels in pharmacological applications). Recommended amounts) are used.

[0042] That is, the so-called donariella vadavir, a dry alga body recently produced in Israel, suppresses the growth of algae under high irradiation light, such as high salt concentration, lack of nitrogen source, or extreme temperature and pH. It is known that a large amount of beta-carotene accumulates when cultured under the following conditions. In this embodiment, the donariella vardavir is used as a natural food. As a result, it is necessary for the Arkan fruit candy to have at least 40
mg of natural beta-carotene, not only as a nutrient, but also as an antioxidant, causing a so-called scavenger effect, while at the same time reducing the risk of carcinogenesis such as lung cancer, stomach cancer, It exerts various effects such as drugs for preventing and treating other diseases such as heart disease.

In the present embodiment, the arhat extract and natural beta-carotene are used in combination. However, the present invention is not limited to this. For example, the arhat extract may be deleted and the natural beta-carotene may be substituted for the arhat extract. May be used, in which case natural beta-carotene candies are produced.

Next, an example of the production method of the present invention will be described. First, about 20 kg of starch syrup is used at a harmonious temperature which is at least necessary for preparing crisp candy and which does not die due to boiling and expansion of arhat extract. Boil down at about 160 ° C,
After adding about 60 g of enzyme salt dissolved in about 500 cc of so-called monomolecular water, which is activated mineral water, the raw fruit of ripe rango fruit is squeezed while cooling, then boiled down and concentrated about 150 times. 300 pieces of arhat extract
ml, about 40 mg or more of natural beta-carotene and about 500 cc of monomolecular water to make a semi-fluid state, and, for example, put this on a molding iron plate through which cooling water has passed through on the lower surface. It is placed and cooled to a temperature of about 80 ° C. to be molded into an arbitrary candy shape.

The monomolecular water is obtained by circulating a pressurized water at a pressure of 5 to 15 atm through an inorganic substance and a step of aerating the pressurized water, thereby activating activated mineral water for suppressing the propagation of microorganisms such as bacteria. This activated mineral water is usually formed as a single-molecule water in which water that normally exists as a cluster due to hydrogen bonds between water molecules in the water state is decomposed and dispersed into independent water molecules. It is. Specifically, a well-known water purifier using a cartridge that has undergone MICA processing and is unique to Minimal Flow can be employed.

Alternatively, oligosaccharide 4 is added to about 16 kg of starch syrup.
kg and sesame, etc., boiled down at a temperature of around 160 ° C., added with a solution prepared by dissolving around 60 g of enzyme salt in about 500 cc of monomolecular water. About 500 cc of water may be added, and the temperature may be cooled to about 80 ° C. to form an arbitrary candy shape. The single-molecule water is prepared with about 1000 cc of the enzyme salt of a predetermined amount, and about 500 cc of half of the boiled syrup is added thereto. About 500 cc of monomolecular water may be added.

The arhat extract may be constituted by adding about 500 cc of natural sap syrup, gum syrup and the like to the supernatant extract produced by allowing the extract to stand. Alternatively, the Arhat extract is
About 200 g of the enzyme salt was added to about 200 ml of the extract, which was concentrated about 50 times, and then about 300 ml of Arkanka was added to dissolve about 1000 ml of monomolecular water to suppress body fat and emphasize soy sauce taste. It may be something.

The contents of the individual components, the temperature and time during which the starch syrup is boiled down in the above-described production method and the like are not limited to the present invention in any way, and may vary in accordance with the taste and use thereof. is there.

[0049]

The present invention is configured as described above.
In particular, by adding arhat extract, enzyme salt and monomolecular water to syrup, the cells of the arhat fruit itself can be taken into the candy alive. And when taken as a health food candy for the prevention of sore throat, sputum cutting and coughing, living cells can be taken into the body with sufficient stability to provide a sugar-free, low-calorie Arkanka candy with a good texture. . In addition to the prevention of sore throat, phlegm-cutting and coughing, this arhat fruit candy also prevents, for example, forgetfulness and blurring, increases memory and concentration, prevents colds and asthma, suppresses body fat, and balances the body. And so on.

The arhat extract is prepared by compressing the ripe fresh arhat fruit and boiling it down to a concentration of about 150 times, or leaving the arhat extract to stand to produce a natural sap syrup ( Gum syrup) and the like, and the Arhat extract was made up by adding about 20 g of enzyme salt and about 1000 ml of monomolecular water to about 200 ml of the extract, which was concentrated about 150 times. The concentrated arhat extract contained causes a so-called scavenger effect having an antioxidant action to remove active oxygen, and a synergistic effect of enzyme salt, which is a natural salt, and monomolecular water, so It can be taken safely for people with diabetes, and has an excellent immediate effect on prevention of sore throat, sputum cutting and coughing

Further, monomolecular water, which is an activated mineral water, may cause excessive stickiness to starch syrup containing an enzyme salt which does not use sugar during production, or the salt may be solidified when the enzyme salt is added. Can be prevented beforehand, and the cells of the Arhat fruit itself can be easily incorporated into the candy in a living state. In addition, syrup is supplemented with oligosaccharides, sesame seeds, and tea or tea extract in the form of completely free of pesticides, which promotes intestinal purification and intestinal control in addition to scavenger effects. .

Further, in the method of producing Arkan fruit candy, about 20 kg of starch syrup is boiled down at a temperature of about 160 ° C., and a solution prepared by dissolving about 60 g of enzyme salt in about 500 cc of monomolecular water is added. Add the arhat extract and about 500 cc of monomolecular water, cool to a temperature of about 80 ° C. and mold or form 16 kg of syrup
About 4 kg of oligosaccharides are blended and boiled down at a temperature of about 160 ° C.
g is added, and after cooling,
By adding the concentrated Rakan fruit extract and about 500 cc of monomolecular water, cooling to a temperature of about 80 ° C., and shaping it, the cells of the Rakan fruit itself can be stably and easily incorporated into the candy alive, It can be provided at low cost as a sugar-free, low-calorie health food candy.

At this time, about 300 ml of the above-mentioned arhat extract is used to squeeze the ripe raw arkan fruit and then boil it down to a concentration of about 150 times.
Arhat extract is a natural sap syrup (gum syrup) for the supernatant extract produced by leaving it.
Or the like, or about 500 ml of the extract, or about 200 ml of the enzyme salt is added to about 200 ml of the extract obtained by concentrating about 150 times, and then about 300 ml of the rich seasoning of Rakan fruit is used as a single molecule. Water 1
Since it is used after being dissolved in about 000 ml, it effectively exhibits the so-called scavenger effect that has the effect of an antioxidant action that removes active oxygen, and is sugar-free and low calorie for prevention of sore throat, sputum cutting and coughing Health food candy can be provided.

Further, natural beta-carotene in an amount of about 40 mg or more necessary for daily intake by a person is added to the above-mentioned Arhat extract or enzyme salt, or the human extract is replaced with the above-mentioned Arhat extract. Since about 40 mg or more of natural beta-carotene, which is necessary for daily intake, is added, the candy itself has an activity as an antioxidant, and produces a so-called scavenger effect and, at the same time, causes gastric mucosal contraction ( It has an inhibitory effect on atrophy) and exerts a great effect of reducing the risk of carcinogenesis such as lung cancer and stomach cancer.

Claims (21)

[Claims] 1. An arhat fruit candy characterized by containing arhat extract and enzyme salt concentrated in syrup. 2. The arhat fruit candy according to claim 1, which contains monomolecular water in addition to the arhat fruit extract and the enzyme salt. 3. The method according to claim 1, further comprising the step of adding a completely pesticide-free fine powdered tea or a tea extract in addition to the arhat extract.
Or the arhat fruit candy described in 2. 4. An arhat and beta-carotene candy, characterized by containing arhat extract, enzyme salt and beta-carotene concentrated in syrup. 5. The arhat fruit and beta-carotene candy according to claim 4, which contains monomolecular water in addition to the arhat fruit extract, enzyme salt and beta-carotene. 6. A completely pesticide-free finely powdered tea or tea extract in addition to the Arkanka extract.
Or the Arkanka and beta-carotene candy according to 5. 7. The arhat fruit candy, arhat fruit and beta-carotene according to any one of claims 1 to 6, wherein the arhat fruit extract is obtained by squeezing a ripe fresh fruit of the arhat fruit, boiling it down, and concentrating it to about 150 times. candy. 8. The Arhat fruit extract according to any one of claims 1 to 7, wherein said Arhat fruit extract is obtained by adding a natural sap syrup (gum syrup) or the like to a supernatant extract produced by allowing it to stand. Candy, Arkanka and beta carotene candy. 9. The arhat fruit candy according to any one of claims 1 to 8, wherein oligosaccharide is added to the starch syrup.
Arkanka Beta carotene candy. 10. The arhat extract is about 200 ml of the extract concentrated about 150 times and 20 g of enzyme salt.
An arhat fruit candy, arhat fruit, beta-carotene candy according to any one of claims 1 to 9, wherein the candy is made by adding before and after. 11. The arhat fruit candy and arhat fruit extract according to any one of claims 1 to 10, wherein about 300 ml of the rich seasoning of arhat fruit is further added to the arhat fruit extract to which the enzyme salt has been added.
Beta carotene candy. 12. A beta-carotene candy, wherein an enzyme salt and beta-carotene are added to syrup and monomolecular water is contained. 13. The arhat fruit candy, beta-carotene candy according to any one of claims 1 to 12, wherein sesame is mixed with syrup.
Arkanka Beta carotene candy. 14. About 20 kg of starch syrup is boiled down at a temperature of about 160 ° C., and the enzyme salt 60 is reduced to about 500 cc of monomolecular water.
g is added, and after cooling,
A method for producing arhat fruit candy, comprising adding concentrated arhat fruit extract and about 500 cc of monomolecular water, cooling the mixture to a temperature of about 80 ° C., and forming it. 15. A mixture of about 4 kg of oligosaccharide and about 4 kg of syrup and boiled down at a temperature of about 160 ° C., and a solution obtained by dissolving about 60 g of enzyme salt in about 500 cc of monomolecular water is added thereto. A method for producing arhat fruit candy, comprising adding concentrated arhat fruit extract and about 500 cc of monomolecular water, cooling the mixture to a temperature of about 80 ° C., and forming it. 16. The method according to claim 14 or 15, wherein the arhat extract is obtained by pressing about 300 ml of a ripe fresh arhat fruit which is squeezed, boiled down and concentrated about 150 times. Method. 17. The method according to claim 14, wherein the arhat extract is obtained by adding about 500 cc of natural sap syrup (gum syrup) to the supernatant extract produced by allowing the extract to stand. A method for producing Arkan fruit candy. 18. The arhat extract is prepared by enriching the extract about 150 times to about 200 ml and enzymatic salt 20 g.
15. Addition of about 300 ml of a rich seasoning of arhat fruit that emphasizes soy sauce flavor with reduced body fat after adding before and after, and then dissolving about 1000 ml of monomolecular water.
18. The method for producing an Arkan fruit candy according to any one of items 17 to 17. 19. The method for producing arhat fruit and beta-carotene candy according to any one of claims 14 to 18, wherein said arhat fruit extract is supplemented with at least 40 mg of beta-carotene, which is necessary for daily intake by a human. . 20. Boil about 20 kg of starch syrup at a temperature of about 160 ° C. and add about 500 cc of monomolecular water to the enzyme salt 60.
g is added, and after cooling,
A method for producing beta-carotene candy, comprising adding 40 mg of beta-carotene and about 500 cc of monomolecular water, cooling the mixture to a temperature of about 80 ° C., and molding the mixture. 21. The method for producing arhat fruit candy, the method for producing beta-carotene candy, and the method for producing arhat fruit / beta-carotene candy according to any one of claims 14 to 20, wherein sesame is mixed with syrup.