KR100836446B1 - A method for preparing a gelly type of chinese medicine composition - Google Patents

Abstract

A method for preparing a jelly type traditional oriental medicine composition is provided to obtain the medicine composition which has a proper viscosity of being taken from a packing container by squeezing, supplies enough medicinal efficacy by comprising a traditional oriental medicine extract enough and makes children and foreigners take without feeling of rejection caused by bitter taste and smell. A method for preparing a jelly type traditional oriental medicine composition comprises the steps of: (a) adding 1.5-4 wt.% of a traditional oriental medicine extract, 5-15 wt.% of a fruit concentrate, 0.1-10 wt.% of honey, 8-20 wt.% of a liquid fructose, 0.1-5 wt.% of dextrin, and 0.001-1 wt.% of an enzyme-treated stevioside to purified water with a temperature of 60-80 deg.C; (b) after dissolving 0.1-10 wt.% of a mixture gelating agent consisting of 30-45 wt.% of gellan gum, 3-12 wt.% of xanthan gum, 5-15 wt.% of guar gum, 5-20 wt.% of carrageenan, 15-30 wt.% of trisodium citrate, and 10-20 wt.% of malto-dextrin in 10-20 wt.% of purified water at a temperature of 90-100 deg.C, adding the solution to a mixture obtained from the step(a); (c) after dissolving 0.05-0.6 wt.% of calcium lactate in 12-18 times wt.% of purified water, adding the solution to the mixture obtained from the step(a); (d) agitating the mixture obtained from the step(c) at a temperature of 60-70 deg.C for 5-20 minutes; and (e) after adding 0.001-1 wt.% of perfume to an agitated material obtained from the step(d), packing a product after sterilizing, charging and cooling. A jelly type traditional oriental medicine composition prepared by the method has a viscosity of 8.5-11(pascalxsecond) at a temperature of 25 deg.C.

Description

A method for producing herbal compositions in the form of jellies of jelly {A METHOD FOR PREPARING A GELLY TYPE OF CHINESE MEDICINE COMPOSITION}

The present invention relates to a method for preparing a herbal composition in the form of jelly, more specifically, has a suitable viscosity enough to squeeze so that children, etc. can easily take, ingest and digest, pharmacological The present invention relates to a method of preparing an herbal composition of a salty jelly type that can be taken without children's or foreigners' discomfort because it does not have a bitter taste or smell peculiar to Chinese medicine, and has a good taste.

Conventional traditional pharmacotherapy, which is used for the prevention or treatment of various diseases in oriental medicine, is to prepare herbal medicine by mixing various herbal composition according to various prescription, and put the herbal medicine with water in medicine bath for several hours or days Drug therapy has been used to continuously decoctify and concentrate the concentrated liquid and then compress the concentrated liquid to extract only liquid liquid from the liquid. As another herbal pharmacotherapy, a pharmacotherapy may be used in which the herbal compositions are concentrated or solidified into solids or pills according to a predetermined method to take the solids or pills to be taken or powdered.

However, as described above, conventional herbal medicines, such as sugar solution, solid or pill, herbal powder, etc., which are used in herbal medicine therapy, have a characteristic bitter taste and strong smell, and do not have pharmacological effects such as prevention or treatment. Because it contains a lot of non-pharmaceutical substances, its volume is very large, and it has a vulnerability that it is very inconvenient to take and carry, as well as the risk of causing side effects due to non-pharmacological substances.

Because of the above weakness of taking and carrying, Chinese herbal medicine is composed of only herbal medicine, but it is not used as a popular preventive treatment despite the advantage of low side effect and excellent pharmacological efficacy. It has been used only for treatment. In particular, children, the elderly, foreigners who are unfamiliar with oriental medicine, etc., bitter taste and strong smell, giving a stronger sense of rejection acted as a factor that greatly restricts the class and regional scope of herbal treatment.

On the other hand in the art to solve the problem has been proposed a method for preparing a herbal concentrate of jelly type (Korean Patent No. 10-0363670, Korean Patent Publication No. 2005-0026527). However, conventionally provided jelly-type herbal compositions are usually chewable chewing jelly type, high viscosity and difficult to liquefy, so children have little difficulty swallowing or digesting, herbal extracts are usually 0.001 ~ 0.05% by weight It contains a very small amount of the pharmacological effect was not enough to provide a problem.

Accordingly, the present invention has a suitable viscosity enough to be squeezed out of the container so that children and the like can easily take and ingest it, and it can sufficiently supply the herbal composition and supply the pharmacological effect properly, It is to provide a method of preparing a herbal composition of the jittery jelly type that can be taken without children's or foreigners, such as no smell and taste good.

Hereinafter, the configuration and operation of the present invention in more detail.

According to the present invention, a method for preparing a herbal composition in the form of jelly is provided.

(a) 1.5 to 4% by weight of herbal extracts according to the prescribed prescription in 60 to 80 ℃ purified water, 5 to 15% by weight fruit concentrate, 0.1 to 10% by weight honey, 8 to 20% by weight fructose, dextrin 0.1 to Adding 5% by weight, 0.001-1% by weight of enzymatic stevioside;

(b) 0.1 to 1.0% by weight of a mixed gelling agent of gellan gum, xanthan gum, guar gum, carrageenan, trisodium citrate and maltodextrin at a temperature of 90 ° C. to 100 ° C. was dissolved in 10-20% by weight of purified water ( adding to the mixture of step a), dissolving 0.05 to 0.6% by weight of calcium lactate in 12 to 18 times by weight of purified water of the amount of potassium lactate added to the mixture of step (a);

(c) stirring the mixture obtained in step (b) at 60 ° C to 70 ° C for 5 minutes to 20 minutes;

(d) adding 0.001 to 1% by weight of fragrance components to the agitated mixture obtained in step (c) and then sterilizing, filling and cooling the packaging.

In addition, according to the production method according to the invention, in the step (a) vitamin 0.001 ~ 1% by weight, citric acid 0.01 ~ 1% by weight, treha 0.1 ~ 5% by weight, natural antimicrobial 0.01 ~ 1% by weight and cyclodextrin At least one selected from the group consisting of 0.01 to 1% by weight may be further added.

According to the manufacturing method of the herbal composition of the present invention as described above, it is possible to obtain a jelly-type herbal composition having a suitable viscosity enough to squeeze out of the packaging container and is easily liquefied in the mouth and easy to take and ingest. The herbal composition obtained by the manufacturing method does not have the bitterness and smell peculiar to Chinese medicine, and the taste is good, and thus, especially children, foreigners, etc., who are weak in the nausea, can be happily taken.

 Hereinafter, a step-by-step description of the preparation method of the salty jelly type herbal composition according to the present invention.

(a) step:

First, the herbal extract 1.5 ~ 4% by weight, fruit concentrate 5 ~ 15%, honey 0.1 ~ 10% by weight, 8 ~ 20% by weight, fructose 0.1 ~ 5% by weight in purified water of 60 ℃ ~ 80 ℃ %, 0.001 to 1% by weight of enzyme treatment stevioside is added.

At this time, the herbal extracts are prepared according to the herbal prescriptions prescribed in Oriental medicine or Oriental medicine for the prevention and treatment of various diseases, specifically, for example, growth gunjungtang based on synonymous gagam, immunization for immune strengthening Yangwi-tang, Boheung-yang Blood-tang, Growth Ogapyeong-san, Boyang-growing Tang, Chongmyeong-tang, Guiryong-tang, Gal Geun-tang, Socheong-ryongtang, Soshiho-tang, Sopung-san, Cheongsangbangpung-tang, Bangpungtongseong-san, Oyeongsan-san, Banghwang-gi-gi, Gyeji Bokryeong-hwan, Anjungsan etc. are mentioned.

Such herbal extracts may be used without limitation, all kinds of extracts, such as herbal, extract, concentrate, dry extract, soft extract, fluid extract, distilled extract, lyophilized powder, preferably dried after hot water extraction or distillation extraction, preferably Use extract in powder form obtained by lyophilization.

Such herbal extracts may contain 1.5 to 4% by weight, preferably 1.8 to 3% by weight, based on the total amount of the herbal composition, but if the herbal extract is included in the above range, while providing the desired pharmacological efficacy and other Harmony with the ingredients can eliminate the bitter taste and smell of Chinese medicine.

On the other hand, components other than the herbal extracts can be used commercially available without limitation. Among them, in the case of fruit concentrate, it is preferable to use a sugar of 70 Brix or more, more preferably 70 Brix to 100 Brix in terms of viscosity and taste of the final herbal composition, and it is particularly preferable to use apple concentrate.

Fruit concentrates, honey, liquid fructose, dextrin, and enzyme treated steviosides are 5-15 wt%, 0.1-10 wt%, 8-20 wt%, 0.1-5 wt%, and 0.001-1 wt%, respectively, based on the total amount of the herbal composition. It is preferable to add the%, and if each of the above components are included in the above range, an optimum result may be obtained particularly in terms of the taste and aroma of the herbal composition.

Furthermore, in this step, other ingredients such as vitamins from 0.001 to 1% by weight, 0.01 to 1% by weight of citric acid, 0.1 to 5% by weight of treha, 0.01 to 1% by weight of natural antibacterial substances, and 0.01 to 1% by weight of cyclodextrin One or more may be additionally added. Thus, if the above components are included in each of the above content ranges, more optimal results may be obtained in terms of nutrition, taste, aroma, and the like of the herbal composition.

Among them, cyclodextrin has a function to capture the fragrance in the ring structure, including the ring structure of the ring, and the natural antimicrobial material prevents the growth of microorganisms, such as storage stability of the product and the pharmacological effect of the herbal extract itself It serves to further improve. In this case, as the natural antibacterial material can be used commercially available without limitation, more preferably select not only the antibacterial function but also can give a odor.

 In addition, the vitamins can be used in all of a variety of vitamins, preferably may contain vitamin B1 hydrochloride, vitamin B6 hydrochloride, vitamin C and the like in 0.0001 to 0.1% by weight, respectively.

(b) step:

Subsequently, 10 to 20% by weight, preferably 12 to 17% by weight of a mixed gelling agent of gellan gum, xanthan gum, guar gum, carrageenan, trisodium citrate and maltodextrin at a temperature of 90 ° C to 100 ° C % Dissolved in purified water and then added to the mixture of step (a), and 0.05 to 0.6% by weight of calcium lactate was dissolved in purified water of 12 to 18 times by weight of the amount of potassium lactate added to the mixture of step (a). Add.

In the present invention, as a gelling agent, a gelling agent of gellan gum, xanthan gum, guar gum, carrageenan, trisodium citrate and maltodextrin is used. Specifically, the mixed gelling agent is 30 to 45% by weight of gellan gum and 3 to xanthan gum. 12 wt%, guar gum 5-15 wt%, carrageenan 5-20 wt%, trisodium citrate 15-30 wt% and maltodextrin 10-20 wt%.

More preferably, as the mixed gelling agent, gellan gum 35-40 wt%, xanthan gum 5-10 wt%, guar gum 8-12 wt%, carrageenan 8-15 wt%, trisodium citrate 18-25 wt% and malto Dextrin may be used in the 12 to 17% by weight.

As such, when a gelling agent of gellan gum, xanthan gum, guar gum, carrageenan, trisodium citrate and maltodextrin is used as a gelling agent, gellan gum, xanthan gum, etc. may be used alone, or only two or three kinds thereof. Much better results can be obtained in the viscosity, taste and aroma of the herbal composition, the bitterness of the Chinese medicine, and the texture of the chew.

The mixed gelling agent is preferably used in an amount of 0.1 to 1.0% by weight, preferably 0.2 to 0.8% by weight based on the total amount of the herbal composition, if the gelling agent is used in the above range, the viscosity is suitable for the final product herbal composition A child with a weak chewing force can be given to easily ingest the herbal composition from the container, and the herbal composition can be easily liquefied by the temperature in the mouth and swallowed easily without getting caught in the neck. In addition, the herbal composition obtained as a result of the low viscosity is good digestion does not cause trouble even if the digestive organs such as stomach and intestines are weak.

On the other hand, the calcium lactate serves to form an appropriate V _t so that the gelling agent can continue to maintain the gel form, 0.05 to 0.6% by weight based on the total amount of the herbal composition 12 to 18 times by weight of the purified water Preferably, it is dissolved in 15 times by weight of purified water and then added to the mixture of step (a).

(c) step:

Subsequently, the mixture obtained in step (b) is subjected to stirring for 5 minutes to 20 minutes at 60 ° C. to 70 ° C., and more preferably for 10 minutes to 15 minutes at 60 ° C. to 65 ° C.

At this time, when the stirring temperature is less than 60 ℃ the mixture is coagulated in the middle to form a jelly form, when the stirring temperature exceeds 70 ℃ the gelling agent is destroyed and also the desired viscosity of the jelly composition Cannot be obtained.

(d) step:

Finally, after adding 0.001 to 1% by weight of the fragrance component with respect to the total amount of the herbal composition to the agitated mixture obtained in the step (c), sterilized, filled and cooled by packing according to a conventional method, the herbal medicine of the jelly type Obtain the composition.

In this case, various flavor components commonly used in the art may be used as the flavor component without limitation, and for example, grape flavor, menthol, apple flavor, etc. may be used.

On the other hand, the sterilization process is preferably carried out over two times, for example, the first sterilization is 10 seconds to 20 seconds at 110 ± 5 ℃, the second sterilization is 3 minutes to 7 hours at 80 ℃ ~ 85 ℃ Can be performed. In addition, the temperature at the time of charging and cooling is preferably carried out at 80 ℃ or more, 30 ℃ ~ 40 ℃, respectively, but is not necessarily limited thereto.

In the case of packaging, the container which can be used is not particularly limited, but a stick type container or a bag type container is preferable in terms of portability or dosage.

Thus, the herbal composition of the present invention in the jelly form obtained by the above production method has a viscosity in the range of 8.5 to 11 (pascal × second), preferably 9 to 10 (pascal × second) at 25 ℃.

In addition, the herbal composition of the jelly form of the present invention is 1.5 ~ 4% by weight of herbal extracts according to a prescribed prescription, fruit concentrate 5 ~ 15% by weight, honey 0.1 ~ 10% by weight, liquid fructose 8 ~ 20% by weight, dextrin 0.1 ~ 5 % By weight, Enzyme-treated stevioside 0.001 ~ 1% by weight, gelling gum, xanthan gum, guar gum, carrageenan, mixed gelling agent of carbohydrate, trisodium citrate and maltodextrin 0.1 ~ 1.0% by weight, calcium lactate 0.05 ~ 0.6% by weight, flavor component 0.001 to 1% by weight and purified water as a balance, 0.001 to 1% by weight of vitamins, 0.01 to 1% by weight of citric acid, 0.1 to 5% by weight of treha, 0.01 to 1% by weight of natural antibacterial substances and 0.01 to 1% by weight of cyclodextrin It may further comprise one or more selected from the group consisting of%.

Since the herbal composition in the form of jelly of the present invention is composed of an appropriate range of viscosity and an optimal range of composition, children or the elderly can easily squeeze out, ingest and digest the container, and have a unique bitter taste or smell It can be taken without refusal by children or foreigners who have weak stomach and good taste and aroma. In addition, since the jelly-type herbal composition of the present invention contains a sufficient amount of herbal extracts, when continuously ingested for a suitable period of time, for example, three times a day for at least one month, preferably three to twelve months, Pharmacological efficacy can be provided suitably.

Hereinafter, the configuration and operation of the present invention will be described by way of examples, but this is for illustrative purposes only and the scope of the present invention is not limited thereto.

Example 1 Preparation of Growth Gunjungtang in Jelly Form

First, peony 200g, cheji 120g, jujube 80g, persimmon vinegar 60g, ginger 60g and 20g of antler was added 70-80kg of purified water and extracted with hot water at 100 ° C. for 4 hours, followed by filtration and drying to obtain a powder extract of growth gunjungtang. Next, the mixed gelling agent (35-40 wt% gellan gum, 5-10 wt% xanthan gum, 8-12 wt% guar gum, 8-15 wt% carrageenan, trisodium citrate 18-) Mixed gelling agent consisting of 25% by weight and 12 to 17% by weight maltodextrin, trade name: Master gel D-3000), all the remaining ingredients except calcium lactate and grape flavored ingredients are added to the blending tank containing purified water at 70 ℃ It was. At the same time, the mixed gelling agent and 15% by weight of purified water were added to the gelling agent dissolution tank, and the gelling agent was completely dissolved at 90 ° C., and then transferred to the blending tank. In addition, calcium lactate was dissolved in 15 times (3.75 weight%) purified water by the amount of the addition and then transferred to the mixing tank. The resultant mixture was stirred for 10 minutes while maintaining 60 ° C. Subsequently, after finally adding the grape freba component to the stirring solution, filtration, degassing and primary sterilization for 15 seconds at 115 ℃, filled 100 ml in a bag-shaped container at 85 ℃, then 2 minutes at 80 ℃ After sterilization and cooling at 38 ° C., the final product was obtained.

ingredient Compounding ratio (%) Herbal Extracts (Grown Gunjungtang) 2.5000 Apple Juice Concentrate (80 Brix) 7.5000 Mixed gelling agent (master gel D-3000) 0.5000 Calcium lactate 0.2500 Vitamin B1 Hydrochloride 0.0015 Vitamin B6 Hydrochloride 0.0015 Citric acid 0.1500 Vitamin C 0.0300 honey 1.0000 Liquid fructose 12.0000 dextrin 1.0000 Treha 0.5000 Cydex-S 0.1000 Natural Antibacterial Substance (DF-100S) 0.0200 Enzyme Treatment Stevioside 0.0030 Grape fureva 0.5500 Purified water Remaining amount total 100.00

Examples 2-4

A final product was obtained in the same manner as in Example 1 except that only the mixing ratio of the mixed gelling agent and calcium lactate was changed as shown in Table 2 below.

ingredient Example 2 Example 3 Example 4 Mixed Gelling Agent 0.1000 0.7000 1.0000 Calcium lactate 0.0500 0.3500 0.6000

Examples 5-7

Except for changing the blending ratio of herbal extracts, apple concentrate and liquid fructose in Example 1 was changed in the same manner as in Table 3 to give the final product.

ingredient Example 5 Example 6 Example 7 Herbal Extract 1.5000 3.2200 4.0000 Apple Juice Concentrate 5.2500 10.5500 13.2500 Liquid fructose 8.2000 15.1100 18.1000

Example 8

The final product was obtained in the same manner as in Example 1, except that the stirring temperature of the blend was 70 ° C.

Example 9

The final product was obtained in the same manner as in Example 1, except that no natural antibacterial material, treha and Cydex-S were used.

Example 10 Preparation of Samsoyum Junyangwitang in Jelly Form

Brown root 400g, licorice 200g, Gwak 400g, Gilgyeong 300g, Jujube 400g, Ginger 400g, Ginseng 400g, Japonica 400g, Red ginseng 400g, Crust 300g, Dermis 300g, Creation 600g, Sine 400g, Sasam 400g, add 70-80kg of purified water 4 Filtration and drying after extraction of hot water at 100 ° C. for time to obtain Samsoyum yangyangyangtang extract in powder form, and the final product was prepared in the same manner as in Example 1 except that it was prepared in the composition shown in Table 4 below. Samsoyumhapyangwitang of eating jelly type) was obtained.

ingredient Compounding ratio (%) Herbal Extract (Sam Soumhapyangwitang) 3.0200 Fruit Concentrate (80 Brix) 8.0200 Mixed gelling agent (master gel D-3000) 0.6000 Calcium lactate 0.3000 Vitamin B1 Hydrochloride 0.0010 Vitamin B6 Hydrochloride 0.0010 Citric acid 0.1500 Vitamin C 0.0200 honey 2.3000 Liquid fructose 12.0000 dextrin 2.0000 Treha 0.5000 Cydex-S 0.2000 Natural Antibacterial Substance (DF-100S) 0.0300 Enzyme Treatment Stevioside 0.0040 Grape fureva 0.6000 Purified water Remaining amount total 100.00

Comparative Examples 1 to 7

Gellan gum (Comparative Example 1), carrageenan (Comparative Example 2), xanthan gum (Comparative Example 3), trisodium citrate (Comparative Example 4), gellan gum as a gelling agent in Example 1 1: 1 mixture of (Comparative Example 5), Gellan gum: Xanthan gum: 1: 1: 1 (weight ratio) mixture of carrageenan (Comparative Example 6), Gelan gum: 1: 1: 1 (weight ratio) mixture of carrageenan: trisodium citrate (Comparative example) A final product was obtained in the same manner except that each of 7) was used.

Comparative Examples 8 to 9

The final product was obtained in the same manner as in Example 1, except that the mixing ratio of the mixed gelling agent and calcium lactate was changed as shown in Table 5 below.

ingredient Comparative Example 8 Comparative Example 9 Mixed Gelling Agent 0.0500 1.5000 Calcium lactate 0.0200 0.8000

Comparative Examples 10 to 11

Except for changing the blending ratio of the herbal extracts, apple concentrate and liquid fructose in Example 1 as shown in Table 6 was carried out in the same manner to obtain a final product.

ingredient Comparative Example 10 Comparative Example 11 Herbal extracts 1.0000 5.0000 Apple concentrate 4.0300 16.0000 Liquid fructose 5.7500 22.0000

Comparative Examples 12 to 13

The final product was obtained in the same manner as in Example 1, except that the stirring temperature of the blend was set at 55 ° C. (comparative example 8) and 80 ° C. (comparative example 9), respectively.

Experimental Example 1: Viscosity Measurement

After the products obtained in Examples 1 to 10 and Comparative Examples 1 to 13 were respectively stored at 25 ° C. for 24 hours, the herbal compositions in jelly form were taken out of the packaging containers, and the viscosity was measured at 25 ° C. using the following apparatus.

* Measuring instruments: Viscometer (Viscometer, physica model biscolad SM-LM / L (2), physia, West Germany)

* Measuring condition: temperature-25 ℃, shear rate-51.6 sec ^-1

* Measurement time: 3 sec

As a result, as can be seen in Table 7, the products of the examples were found to have a suitable viscosity in the range of 9 ~ 10 (pascal x second) while the products of Comparative Examples 8, 12 and 13 did not form a jelly at all, The products of the remaining comparative examples showed higher viscosities in the range of 13-16 (pascal x second). Therefore, while the products of the comparative example is somewhat difficult for children to squeeze out from the container, it is thought that the products of the embodiment according to the present invention can be easily squeezed out from the container.

Viscosity (unit: pascal × second) Example 1 9.62 Example 2 9.73 Example 3 9.80 Example 4 9.65 Example 5 9.78 Example 6 9.82 Example 7 9.76 Example 8 9.88 Example 9 9.71 Example 10 9.83 Comparative Example 1 13.2 Comparative Example 2 13.5 Comparative Example 3 14.8 Comparative Example 4 13.9 Comparative Example 5 15.8 Comparative Example 6 13.6 Comparative Example 7 14.2 Comparative Example 8 Jelly form formation × (liquid form) Comparative Example 9 15.1 Comparative Example 10 14.5 Comparative Example 11 15.5 Comparative Example 12 Jelly Formation × Comparative Example 13 Jelly Formation ×

Experimental Example 2: Sensory Test

Sensory tests were carried out using the products obtained in the above Examples and Comparative Examples (except the products of Comparative Examples 8, 12, and 13 in which no jelly form was obtained).

The sensory test was conducted with 40 attendees (20 children from 5 to 13 years old, 20 children from 5 to 13 years old), and the evaluation items were ① taste and aroma, ② feeling of chewing and swallowing the herbal composition from the container. 2 items were investigated. In addition, the evaluation was 1 (very bitter to use / taste / very hard to squeeze and swallow the herbal composition from the container), 2 (little bitter to taste / hard to chew and swallow the herbal composition), 3 (slightly bitter / Slightly hard to squeeze and chew herbal compositions), 5 (little bitter taste and delicious / easy to swallow by squeezing herbal compositions), 5 (very tasty without chewing / very easy to chew and swallow herbal compositions) The average value was shown by the scale method.

As a result, as can be seen in Table 8, the case of Examples 1 and 10 recorded the best score in taste and aroma and feeling when chewed, the average of the other Examples 2 to 9 4.0 High results of from 4.75 to 4.75. On the other hand, the comparative examples showed poor results of 1.0 to 3.0 on average in all items.

Taste and Aroma The feeling of chewing and swallowing herbal compositions from packaging containers Example 1 5.0 5.0 Example 2 4.5 4.5 Example 3 4.5 4.25 Example 4 4.25 4.5 Example 5 4.5 4.0 Example 6 4.75 4.25 Example 7 4.5 4.0 Example 8 4.5 4.0 Example 9 4.0 4.0 Example 10 5.0 4.75 Comparative Example 1 2.5 2.5 Comparative Example 2 2.0 2.25 Comparative Example 3 2.5 2.5 Comparative Example 4 2.25 2.0 Comparative Example 5 2.5 2.25 Comparative Example 6 2.75 3.0 Comparative Example 7 3.0 2.75 Comparative Example 8 - - Comparative Example 9 2.5 2.0 Comparative Example 10 1.75 2.0 Comparative Example 11 1.0 1.75 Comparative Example 12 - - Comparative Example 13 - -

From these results, in the preparation of chewable jelly-type herbal compositions, 1.5-4% by weight of herbal extracts, 5-15% by weight of fruit concentrates, 8-20% by weight of liquid fructose, and gellan gum and pellets were used as gelling agents. Optimal results in terms of viscosity, taste and aroma can be obtained by using a mixed gelling agent of gum, guar gum, carrageenan, trisodium citrate and maltodextrin with 0.1 to 1.0 wt% and calcium lactate 0.05 to 0.6 wt%. It could be confirmed.

As described through the detailed description of the present invention, according to the manufacturing method of the present invention, having a suitable viscosity enough to squeeze out of the packaging container so that children, such as easy and enjoyable taking, ingestion and digestion, the herbal extract It is effective in providing a new herbal composition in the form of a jelly that can be taken without children's or foreigners' feelings without being bitter or odor unique to the Chinese medicine while providing adequate pharmacological effects. It is a very useful invention.

Claims (6)

(a) 1.5 to 4% by weight of herbal extracts according to the prescribed prescription in 60 to 80 ℃ purified water, 5 to 15% by weight fruit concentrate, 0.1 to 10% by weight honey, 8 to 20% by weight fructose, dextrin 0.1 to Adding 5% by weight, 0.001-1% by weight of enzymatic stevioside; (b) 0.1 to 1.0% by weight of a mixed gelling agent of gellan gum, xanthan gum, guar gum, carrageenan, trisodium citrate and maltodextrin at a temperature of 90 ° C. to 100 ° C. was dissolved in 10-20% by weight of purified water ( adding to the mixture of step a) and dissolving 0.05 to 0.6% by weight of calcium lactate in 12 to 18 times by weight of purified water of the amount of potassium lactate added to the mixture of step (a); (c) stirring the mixture obtained in step (b) at 60 ° C to 70 ° C for 5 minutes to 20 minutes; (d) adding a 0.001 to 1% by weight of the fragrance components to the agitated mixture obtained in step (c), and then sterilizing, filling and cooling the method for producing a herbal composition in the form of jelly. The method according to claim 1, wherein in step (a) of 0.001 to 1% by weight of vitamin, 0.01 to 1% by weight of citric acid, 0.1 to 5% by weight of treha, 0.01 to 1% by weight of natural antibacterial substance and 0.01 to 1% by weight of cyclodextrin Method for producing a herbal composition in the form of jelly to be characterized in that it further adds one or more selected from the group consisting of. The method of claim 1, wherein the mixed gelling agent is 30 to 45% by weight gellan gum, 3 to 12% by weight xanthan gum, 5 to 15% by weight guar gum, 5 to 20% by weight carrageenan, 15 to 30% by weight of trisodium citrate and Maltodextrin 10 to 20% by weight of the manufacturing method of the herbal composition in the form of jelly, characterized in that consisting of using. It is prepared by the manufacturing method according to any one of claims 1 to 3, and has a viscosity in the range of 8.5 to 11 (pascal × second) in the herbal composition in the form of jelly. Herbal extract 1.5 ~ 4% by weight, fruit concentrate 5 ~ 15% by weight, honey 0.1 ~ 10% by weight, liquid fructose 8-20% by weight, dextrin 0.1-5% by weight, enzyme treatment stevioside 0.001 ~ 1 % By weight, gelling gum, xanthan gum, guar gum, carrageenan, trisodium citrate and maltodextrin mixed gelling agent 0.1-1.0 wt%, calcium lactate 0.05-0.6 wt%, fragrance components 0.001--1 wt% and purified water Herbal composition of a jittery jelly form comprising a. The method according to claim 5, 0.001 to 1% by weight of citric acid, 0.01 to 1% by weight of citric acid, 0.1 to 5% by weight of treha, 0.01 to 1% by weight of natural antimicrobials and 0.01 to 1% by weight of cyclodextrins Herbal composition of jittery jelly form further comprising the above.