KR101312401B1 - Yanggaeng containing oriental medicine jelly and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A production method of sweetened and jellied bean paste is provided to offer excellent flavor and eating texture of the bean paste, and to store the bean paste for a long time. CONSTITUTION: A boiled jelly mixture is molded to obtain medical herb jelly. The molded medical herb jelly is cut into 0.2-0.6 cm. 20-50 wt% of purified water, 0.1-5 wt% of agar, 1-15 wt% of refined white sugar, and 0.5-5 wt% of oligosaccharide is mixed and boiled. 0.1-5 wt% of medical herb extract and 20-30 wt% of bean paste are added to the boiled sugar mixture, and the mixture is stirred and boiled to obtain a bean paste mixture. 15-45wt% of cut medical herb jelly is added to the bean paste mixture. The bean paste mixture with the medical herb jelly is molded. The medical herbs are selected from pine needles, jujube, cinnamon, schizandra, cornus fruit, tissue cultured mountain ginseng, red ginseng, Pleuropterus multiflorus TURCZ, Chinese matrimony vine, ginger, bay leaves, dried clove buds, thyme, black pepper, solomon's seal, Glycyrrhizae radix, cassia seeds, Rehmannia glutinosa, Hovenia dulcis, Hovenia dulcis fruits, and Angelica gigas. [Reference numerals] (AA) Step of boiling a jelly mixture in which medical herb extract, purified water, agar and refined white sugar are mixed; (BB) Step of molding the boiled jelly mixture into jelly; (CC) Step of cutting the molded jelly; (DD) Step of adding agar, refined white sugar and oligosaccharide in purified water, boiling the mixture, adding medical herb extract and sediment again while stirring to produce bean paste mixture; (EE) Step of adding and mixing the cut jelly into the produced bean paste mixture; (FF) Step of molding jelly added bean paste mixture

Description

Yanggaeng containing oriental medicine jelly and manufacturing method thereof

The present invention relates to a yokan containing a Chinese herbal medicine and a manufacturing method thereof, which has excellent flavor and texture, and has a long-lasting taste compared to a conventional yokan, by combining a flavored jelly with a unique taste of a herbal medicine and a sweet and soft taste. will be.

Yokan (羊羹) is used as meat soup in Chinese, and it was transmitted from China to Japan.

Jeungyanggang is made by mixing flour, lager, and salt until it becomes elastic, and then steaming it with sugar.It is juicy and contains less sugar, so it is easy to rot.Yonyanggang is made by boiling agar, sugar, and red bean paste. There is a lot of added to have the advantage of high shelf life, weeping yanggang is the same as the yangyanggyun manufacturing method is a lot of water and salt is added.

In the domestic market, yokan is being pushed by confectionery and pies, which are snack foods, but sales are increasing every year.

Traditionally, Yonyang Ginseng is prepared by adding agar and sugar as a main ingredient of red bean sediment, but recently, various kinds of extracts such as mugwort, chestnut, sweet potato, pumpkin, green tea, and red ginseng are used as consumers' desire for health. Yokan is being commercialized and released. However, the yokan containing these additives is not as excellent in the palatability of the additive product as compared to the conventional yokan using red bean paste, and the development and sale of the product is limited.

Functional ginseng using red ginseng concentrate Korean Registered Patent No. 438,391 uses red ginseng concentrate as a main ingredient in conventional yoghurt composition containing sweetened and boiled sediment with soybeans. Soluble solid content of 60% or more and total saponin content of 70mg / g or more Red ginseng yokan containing 3.0 to 4.0% of the total weight is disclosed. The red ginseng yogwan can easily eat red ginseng instead of cumbersome red ginseng concentrate to benefit the health, but the taste of red ginseng is stronger and the texture is not good and the preservation is poor.

In addition, the yokan may have a difference in physical properties such as chewiness, hardness, and gum properties, depending on the type of sediment and the composition of the material.

Therefore, there is a need for functional yokan that is good for health, has excellent flavor and preservation, and has an excellent texture.

It is an object of the present invention to provide an oriental medicine jelly containing sweet herbs that has a sweet and soft taste of yokan mixture, which is excellent in flavor and texture and can be preserved for a long time compared to conventional yokan. .

In addition, another object of the present invention is to provide a method for producing yokan containing the herbal jelly.

Yokan containing the herbal medicine of the present invention for achieving the above object is a plurality of herbal jelly containing 10 to 30% by weight of the herbal medicine extract with a sugar content of 5 to 8 brix; 15 to 45% by weight of the herbal jelly, 0.1 to 5% by weight of herbal medicine extract with a sugar content of 5 to 8 Brix, 0.1 to 5% by weight agar, 20 to 30% by weight of sediment, 1 to 15% by weight of white sugar, 0.5 to 5% by weight of oligosaccharide % And 20 to 50% by weight of purified water.

The herbal jelly further comprises 0.5 to 5% by weight agar, 5 to 20% by weight per white and 60 to 70% by weight purified water.

The medicinal herb consists of pine needles, jujube, cinnamon, Schisandra chinensis, Cornus ginseng, ginseng culture root, red ginseng, sesuo, wolfberry, ginger, bay leaf, cloves, thyme, pepper, round gourd, licorice, deficiency, ripe yellow, walnut tree, hollyhock and donkey At least one selected from the group.

In addition, the manufacturing method of yokan containing the herbal jelly of the present invention for achieving the above another object is the step of boiling the herbal medicine jelly mixture containing 10 to 30% by weight of 5 to 8 Brix herbal medicine extract sugar at 40 to 80 ℃ Forming the boiled jelly mixture to form a herbal jelly, cutting the shaped herbal jelly to a particle size of 0.2 to 0.6 cm, 20 to 50% by weight of purified water agar 0.1 to 5% by weight, 1 per white To 15% by weight, oligosaccharide 0.5 to 5% by weight, and then boiled with stirring, adding 0.1 to 5% by weight of herbal medicine extract having a sugar content of 5 to 8 Brix and 20 to 30% by weight of sediment to prepare a yokan mixture, Adding 15 to 45% by weight of the cut Chinese medicine jelly to the prepared yokan mixture and mixing and forming the jelly added yokan mixture .

The jelly mixture further comprises 0.5 to 5% by weight agar, 5 to 20% by weight per white and 60 to 70% by weight purified water.

Yokan containing the herbal medicine of the present invention is excellent in flavor by blending the flavor of the Chinese herbal medicine with a sweet and mellow flavor of the yokan mixture, and contains a jelly that can induce consumer's curiosity .

In addition, the yokan of the present invention is a functional food that is beneficial to the health of consumers because it can have a unique flavor and medicinal effect of the herbal medicine.

In addition, the yokan of the present invention is excellent in chewiness, hardness and gum properties, and excellent texture and can be stored for a long time as compared to conventional yokan.

Figure 1 shows that the jelly was cut to a particle size of 0.4 cm prepared using a ginger extract according to an embodiment of the present invention.
Figure 2 is a flow chart showing a method of manufacturing a yokan containing Chinese medicine jelly according to an embodiment of the present invention.

The present invention is excellent in flavor and texture by combining oriental medicine jelly with a unique taste of herbal medicine and sweet and mellow taste of yokan, which is preserved for a long time compared to conventional yokan, and contains yokan and a manufacturing method thereof It is about.

Hereinafter, the present invention will be described in detail.

Yokan containing the herbal medicine of the present invention is a plurality of Chinese medicine jelly (A), agar (B), herbal medicine extract (C), sediment (D), white sugar (E), oligosaccharide (F) containing herbal medicine extract as an active ingredient ) And purified water (G). Moreover, refined salt, pigment | dye, etc. can be further added according to preference.

The Chinese medicine jelly (A) contains the herbal medicine extract (A1) to provide the unique flavor and medicinal properties of the herbal medicine and is included in the yokan to provide an excellent texture as well as to increase the shelf life of the yokan, the sugar content of 5 to 8 It contains 10 to 30% by weight of herbal extract (A1) which is Brix. Specifically, 10 to 30% by weight, preferably 15 to 23% by weight of the herbal extract (A1) having a sugar content of 5 to 8 brix; Agar (A2) 0.5 to 5% by weight, preferably 1 to 3% by weight; 5 to 20%, preferably 10 to 15% by weight of white sugar (A3); It comprises 60 to 70% by weight of purified water (A4).

The medicinal herb extract (A1) may be an extract extracted with water, water or ethanol extracted from the medicinal herb for 20 to 48 hours at room temperature of 18 to 24 ℃ or a concentrated solution of the extract. Preferably, the herb extract may be used as the herbal extract (A1) for easy concentration control.

If the herb extract (A1) is less than the lower limit, the flavor and efficacy of the herb may not be exerted, and if the herb extract (A1) is above the upper limit, the use of agar and alanine sugar is reduced to form a jelly or taste This can be degraded.

In addition, when the agar (A2) is less than the lower limit, it is difficult to form a jelly, and when the upper limit is exceeded, the content of the herbal medicine is reduced so that the flavor and efficacy of the herbal medicine cannot be exerted.

In addition, when the white sugar (A3) is less than the lower limit, the medicinal herb taste is strong, and the taste of the yokan may be lowered. If the amount exceeds the upper limit, the content of the medicinal herb may be reduced so that the flavor and efficacy of the herbal medicine may not be exerted.

Yokan of the present invention comprises a plurality of herbal medicine jelly (A) containing a large amount of the herbal extract (A1) of the high concentration, wherein the plurality of herbal medicine jelly or jelly consisting of one or more herbal medicines It may be two or more kinds. For example, all of the plurality of jelly may be formed by using a ginger extract, or some of the plurality of jelly may be formed by using a ginger extract, and some of them by using a cinnamon extract.

The content of the herbal jelly (A) may be 15 to 45% by weight, preferably 23 to 35% by weight. When the content of the Chinese medicine jelly is less than the lower limit, the flavor and efficacy of the herbal medicine contained in the jelly may not be exhibited, the texture of the yokan may be degraded, the yokan may be broken, the preservation period may be shortened, and the content may exceed the upper limit. In this case, the sweet and soft taste peculiar to yokan may be lowered.

The agar (B) is prepared by solidifying each component in the form of a mono (Yang Yang), it may be contained in 0.1 to 5% by weight, preferably 0.5 to 2% by weight. If the content of the agar (B) is less than the lower limit can not be prepared in the form of mono (yol), if the content is higher than the upper limit may taste of yokan.

The medicinal herb extract (C) may be an extract extracted with water, water or ethanol extracted from the herbal medicine for 20 to 48 hours at room temperature of 18 to 24 ℃, or a concentrate of the extract, condensation of 5 to 8 brix (brix) Is preferably. Herbal medicine extract (C) may be the same or different from the herbal medicine used in jelly, but preferably using the same herbal medicine. For example, if you use ginger extract using ginger as a herbal medicine when preparing jelly, you can use ginger extract when you are making yokan, and when you prepare each jelly with ginger extract and cinnamon extract using ginger and cinnamon when preparing jelly Ginger and cinnamon extracts are also used in the preparation.

The herbal medicine used in the preparation of the herbal medicine extract (A1) used in the jelly and the herbal medicine extract (C) used in the yokan is pine needle, jujube, cinnamon, Schisandra chinensis, cornus, wild ginseng root, red ginseng, sewage, goji berry, ginger, bay leaf , Clove, thyme, black pepper, round stalk, licorice, gallows, sucrose, barley, barberry, and donkey, one or two or more selected from the group consisting of sorghum, cinnamon, cinnamon and ginger. When using the two or more kinds of herbal medicines are used to extract the herbal medicine rather than to extract the herbal medicine mixture.

The content (the sugar content of 5 to 8 brix) of the herbal extract (C) is 0.1 to 5% by weight, preferably 0.3 to 2% by weight. If the content of the medicinal herb extract (C) is less than the lower limit, it may not have the flavor and medicinal effects inherent in the medicinal herb and may not have excellent physical properties, so that the yokan may be broken. If the content is more than the upper limit, the taste of the medicinal herbs is strong. This lowers the retention period.

The sediment (D) is to improve the taste of yokan, and the material is not particularly limited as long as it can be sweetened and used. Preferably, red beans, lima beans, navy beans, kidney beans, peas, chestnuts, and the like are mentioned. The content of the sediment (D) is 20 to 30% by weight, preferably 20 to 30% by weight. If the content of sediment (D) is less than the lower limit, the taste of the yokan may be lowered. If the content is more than the upper limit, the sweetness may be strong.

The content of the white sugar is 1 to 15% by weight, preferably 5 to 10% by weight; The content of oligosaccharides is 0.5 to 5% by weight, preferably 1 to 3% by weight. The white sugar and oligosaccharide may be added to adjust according to the taste of yokan.

The purified water is to mix the materials and soften the yokan, the content of which is 20 to 50% by weight, preferably 25 to 43% by weight.

The present invention also provides a method for producing yokan containing Chinese medicine jelly.

The method for producing the yokan containing the herbal jelly of the present invention comprises the step of boiling the herbal medicine mixture containing 10 to 30% by weight of the herbal medicine extract having a sugar content of 5 to 8 Brix at 40 to 80 ℃, by molding the boiled jelly mixture Forming a herbal jelly, cutting the molded herbal jelly to have a particle size of 0.2 to 0.6 cm, 20 to 50% by weight of purified water agar 0.1 to 5% by weight, 1 to 15% by weight per white, oligosaccharide 0.5 to Adding 5% by weight to boil, and then adding 0.1 to 5% by weight of the herbal medicine extract, 20 to 30% by weight of sediment to boil with stirring to prepare a yokan mixture, and preparing 15 to 45% by weight of the cut jelly. Adding to the mixed yolk mixture, and forming the jelly-added yolk mixture.

First, a jelly mixture of 10 to 30% by weight of herbal extracts having a sugar content of 5 to 8 brix, 0.5 to 5% by weight agar, 5 to 20% by weight per white powder and 60 to 70% by weight purified water was mixed at 40 to 80 ° C on medium heat. Boil with stirring for 3 to 15 minutes to prepare a herbal jelly mixture.

Next, the herbal medicine mixture prepared above is poured into a mold and left to stand at room temperature for 30 to 100 minutes to form a herbal medicine jelly. The jelly may be manufactured in various shapes such as square, spherical shape, triangular shape, and the like so that the longest cross section or diameter of the jelly is 0.2 to 0.6 cm. When the grain size of the cut Chinese medicine jelly is out of the range, the texture of the yokan may be reduced.

Figure 1 shows that the Chinese medicine jelly prepared using a ginger extract cut to a particle size 0.4 cm.

Meanwhile, to prepare the yokan mixture, 0.1 to 5% by weight of agar, 1 to 15% by weight, and 0.5 to 5% by weight of oligosaccharide were added to 20 to 50% by weight of purified water, and stirred at 90 to 120 ° C. for 3 to 15 minutes. After boiling, 0.1 to 5% by weight of the herbal medicine extract having a sugar content of 5 to 8 Brix and 20 to 30% by weight of sediment are added, and the mixture is boiled for 3 to 15 minutes while stirring at the same temperature.

15 to 45% by weight of the cut Chinese medicine jelly is added to the yokan mixture thus prepared and mixed at 80 ° C. or lower, preferably 20 to 70 ° C. When the yokan mixture and jelly are mixed at a temperature higher than the above, some of the jelly may melt.

Next, the jelly is added to the yokan mixture is added to the mold to stand for 30 to 100 minutes at room temperature to harden to prepare a Chinese jelly containing yokan.

The yokan containing the herbal jelly of the present invention prepared as described above has a high flavor and a long shelf life because the Chinese herbal jelly contains a higher concentration of the herbal medicine than the yokan mixture. In addition, the yokan contains the herbal jelly can have an excellent texture.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Preparation Example 1 Preparation of Ginger Jelly

20% by weight of the sugar extract of 6.5 Brix, 66.71% by weight of purified water, 1.73% by weight of agar and 11.56% by weight of white spirit, which was then stirred at 60 ° C. for 5 minutes and then poured into a mold of stainless steel for 60 minutes at room temperature. Ginger jelly was prepared by standing for a while. The jelly was cut to a particle size of 0.4 cm.

The ginger extract is obtained by repeating the extraction twice by adding reflux 1 l to 100 g of ginger and refluxed at 70 ° C. for 5 hours to concentrate the sugar to 6.5 brix.

Preparation Example 2 Preparation of Ginger Jelly

Prepared in the same manner as in Preparation Example 1, the jelly was cut to a particle size of 0.1 cm.

Preparation Example 3 Preparation of Cinnamon Jelly

Prepared in the same manner as in Preparation Example 1, using a cinnamon extract with a sugar of 6.5 Brix instead of ginger extract, 20% by weight of cinnamon extract, 66.01% by weight purified water, 1.73% by weight agar, 11.56% by weight per white and caramel pigment 0.7% by weight Cinnamon jelly was prepared as%.

Preparation Example 4 Preparation of Schisandra chinensis

Prepared in the same manner as in Preparation Example 1, instead of the extract of Schizandra chinensis for 24 hours at room temperature, we prepared Schisandra chinensis using Schisandra chinensis extract of 6 Brix sugar.

Example 1 Preparation of Ginger Jelly-containing Yokan

0.94% by weight of agar, 5.67% by weight of white sugar, and 1.89% by weight of oligosaccharides were added to 28.35% by weight of purified water, followed by boiling with stirring at 120 ° C. for 5 minutes, followed by 0.94% by weight of the ginger extract used in Preparation Example 1 and 28.35% by weight of red bean paste. Boil for 5 minutes while stirring at the same temperature to prepare a yokan mixture. The ginger jelly prepared in Preparation Example 1 was mixed with 33.86 wt% of the ginger jelly prepared in Preparation Example 1 at 25 ° C. for 5 minutes, poured into a stainless steel mold, and left at room temperature for 60 minutes to harden to prepare ginger jelly containing yolk. .

Example 2. Preparation of Cinnamon Jelly-containing Yokan

0.94% by weight of agar, 5.67% by weight of white sugar, and 1.89% by weight of oligosaccharides were added to 35.35% by weight of purified water, followed by boiling with stirring at 120 ° C. for 5 minutes, and then 0.94% by weight of the cinnamon concentrate used in Preparation Example 3 and 36.35% by weight of red bean paste. Boil for 5 minutes while stirring at the same temperature to prepare a yokan mixture. 18.86% by weight of cinnamon jelly prepared in Preparation Example 3 was mixed in the prepared yokan mixture for 5 minutes at 25 ° C., poured into a stainless steel mold, and left to stand for 60 minutes at room temperature to prepare a yokan containing ginger jelly. .

Example 3 Preparation of Ginger and Schizandra Jelly-Containing Yokan

The same procedure as in Example 1, except that 0.94% by weight of ginger extract used in Preparation Example 1 to 0.54% by weight of ginger extract used in Preparation Example 1 and 0.4% by weight of Schisandra chinensis extract, prepared in Preparation Example 1 Ginger and Schisandra chinensis containing yokan were prepared using 15.86 wt% ginger jelly prepared in Preparation Example 1 and 18 wt% Schisandra jelly prepared in Preparation Example 4 instead of 33.86 wt% ginger jelly.

The Schizandra chinensis extract was concentrated by extracting the Schizandra chinensis extract obtained by repeating the extraction of 1 liter of distilled water to 100 g of Schizandrae by reflux cooling at 70 ° C. for 5 hours and having a sugar content of 6.5 Brix.

Comparative Example 1

The same procedure as in Example 1 was carried out, but the yokan was prepared without adding ginger jelly. The content was adjusted with purified water.

Comparative Example 2

The same procedure as in Example 1 was carried out, but the yokan was prepared by adding 7.12% by weight of ginger extract having a sugar content of 80 Brix, 24.17% by weight of purified water, and 24.35% by weight of red beans.

Comparative Example 3

The same procedure as in Example 1 was carried out, but the yokan was prepared without using the ginger extract when preparing the yokan mixture. The content was adjusted with purified water.

Comparative Example 4

The same procedure as in Example 1, except that the mixture of yokan mixture and jelly was mixed at 120 ℃ to prepare a yokan.

Comparative Example 5

In the same manner as in Example 1, but instead of the ginger jelly prepared in Preparation Example 1 was prepared by using the ginger jelly prepared in Preparation Example 2.

Test Example  1. Measurement of microbial change

Wipe the wrapper of the product packaged with 70% ethanol and then aseptically cut 25 g of yokan prepared in Examples and Comparative Examples, put it in 225 ml of sterile peptone water and homogenized it to use as a decimal dilution step by step. The general bacterial count was counted after 48 hours of incubation at 35 ° C. using plate count agar (Difco, Laboratories, USA). E. coli And coliform bacteria were diluted in stages and then cultured using Petrifilm (3M, Korea), and the number of colonies that form bubbles in blue was counted as E. coli . Counted.

division log CFU / g 1day 4day 8day 11day 15day 18day 22day Example 1 - - 2.35 ± 0.14 3.98 ± 0.39 4.28 ± 0.46 5.09 ± 0.58 5.92 ± 0.28 Example 2 - 3.56 ± 0.98 5.76 ± 0.16 6.21 ± 0.29 6.41 ± 0.19 6.99 ± 0.16 7.28 ± 0.14 Example 3 - 2.43 ± 0.56 3.26 ± 0.09 4.61 ± 0.15 5.12 ± 0.27 5.31 ± 0.07 6.64 ± 0.21 Comparative Example 1 - 4.37 ± 0.84 5.98 ± 0.21 6.67 ± 0.29 9.86 ± 0.51 10.59 ± 0.24 11.07 ± 0.31 Comparative Example 2 - - - 4.35 ± 0.44 4.87 ± 0.59 5.09 ± 0.42 5.34 0.34 Comparative Example 3 - 3.60 ± 0.91 5.51 ± 0.34 6.40 ± 0.34 7.21 ± 0.17 8.24 ± 0.24 8.44 ± 0.21 Comparative Example 4 - 2.78 ± 0.66 3.89 ± 0.19 5.47 ± 0.25 6.02 ± 0.37 6.51 ± 0.17 7.44 ± 0.11 Comparative Example 5 - - 2.39 ± 0.25 3.87 ± 0.27 4.34 ± 0.51 5.24 ± 0.18 6.00 ± 0.14

As shown in Table 1, the yokan prepared in Examples 1 to 3 of the present invention did not increase the increase of the microorganisms over time, but Comparative Example 1 without the use of the microorganisms after 11 days It was confirmed that the increase rapidly.

In addition, Comparative Example 3 without using the ginger extract was also found to increase a lot of microorganisms.

Looking at Table 1, it is confirmed that the yokan of the present invention has an increased storage period compared to conventional yokan because microorganisms do not multiply even when stored for a long time.

Test Example  2. pH   And sugar measurement

2-1. pH measurement: 3 g of yokan prepared in Examples and Comparative Examples and 27 ml of distilled water were mixed, homogenized with a blender (commercial blender, Waring, USA) for 5 seconds, the solid was precipitated, and the supernatant was taken to take a pH meter (Orion star series). , Thermoscientific, Singapore), and all three measurements were taken to obtain an average value.

2-2. Determination of sugar (° brix): 1 g of yokan prepared in Examples and Comparative Examples and 10 ml of distilled water were mixed and homogenized with a blender (commercial blender, Waring, USA) for 5 seconds, followed by a sugar meter (refractometer PR-201a, Atago, Japan). ), And all three measurements were taken to obtain an average value.

division 1day 4day 8day 11day 15day 18day 22day pH Example 1 5.5 5.4 5.4 5.3 5.3 5.3 5.3 Example 2 5.6 5.6 5.5 5.5 5.5 5.5 5.4 Example 3 5.3 5.3 5.3 5.2 5.2 5.2 5.2 Comparative Example 1 5.1 5.0 4.8 4.7 4.7 4.6 4.6 Comparative Example 2 5.2 5.2 5.2 5.1 5.1 5.1 5.0 Comparative Example 3 5.5 5.5 5.4 5.4 5.3 5.3 5.3 Comparative Example 4 5.5 5.4 5.4 5.3 5.3 5.3 5.3 Comparative Example 5 5.5 5.5 5.4 5.3 5.3 5.3 5.3 Sugar content Example 1 2.1 ± 0.00 2.1 ± 0.10 2.0 ± 0.04 2.0 ± 0.10 1.9 ± 0.04 1.9 ± 0.10 1.8 ± 0.10 Example 2 1.6 ± 0.02 1.6 ± 0.12 1.5 ± 0.01 1.5 ± 0.00 1.4 ± 0.01 1.4 ± 0.10 1.4 ± 0.12 Example 3 1.9 ± 0.10 1.9 ± 0.00 1.8 ± 0.11 1.8 ± 0.20 1.8 ± 0.14 1.7 ± 0.10 1.7 ± 0.10 Comparative Example 1 1.0 ± 0.20 1.0 ± 0.10 1.0 ± 0.11 0.9 ± 0.10 0.8 ± 0.00 0.7 ± 0.10 0.6 ± 0.10 Comparative Example 2 9.8 ± 0.11 9.8 ± 0.01 9.3 ± 0.00 9.2 ± 0.10 9.2 ± 0.10 9.2 ± 0.10 9.1 ± 0.10 Comparative Example 3 1.4 ± 0.01 1.4 ± 0.00 1.4 ± 0.10 1.3 ± 0.05 1.3 ± 0.10 1.3 ± 0.10 1.2 ± 0.00 Comparative Example 4 2.1 ± 0.10 2.1 ± 0.10 2.0 ± 0.10 1.9 ± 0.00 1.9 ± 0.05 1.8 ± 0.10 1.8 ± 0.20 Comparative Example 5 2.1 ± 0.10 2.1 ± 0.02 2.0 ± 0.04 2.0 ± 0.11 1.9 ± 0.10 1.9 ± 0.10 1.8 ± 0.10

As shown in Table 2, the yokan prepared in Examples 1 to 3 of the present invention enters the pH 4 to 6 of the food to 5.3 to 5.5, it was confirmed that the sugar content is excellent, but Comparative Examples 1 to 3 are excellent in sugar content It was confirmed that it did not. In particular, Comparative Example 1, which does not use jelly, has a sharply lower sugar content over time, and Comparative Example 2 using a high sugar content herbal extract was confirmed to be too high.

Test Example  3. Property Measurement

Mechanical properties of the yokan prepared in Examples and Comparative Examples were measured, which are shown in Table 3 below.

Measurement was performed using a Texture Analyzer (TA-XT 2i, Stable Micro System, England), and measurement conditions were probe: P / 35 (35 mm diameter aluminum cylinder), Test mode and option; TPA, Pre test speed: 2 mm / sec, Test speed: 1 mm / sec, Post test speed: 2 mm / sec, Distance: 5 mm.

In the measurement method, the measured values of six samples were obtained by adjusting the probe at the center of each yokan at room temperature, and all data are average values of the results of six repeated tests.

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Hardness 4987.13 5099.46 5014.59 4896.06 5934.75 5130.99 5089.29 4977.56 Chewiness 2569.46 2749.31 2579.46 2046.89 3764.99 2894.23 2368.45 2841.26 Gum 2688.06 2846.12 2706.84 2139.82 3643.73 2984.60 2476.43 2798.45

As shown in Table 3, the yokan prepared in Examples 1 to 3 of the present invention has a tendency to decrease the hardness, chewiness and gum properties compared to Comparative Example 2 and Comparative Example 3 using the herbal extracts did not use the herbal extracts It was confirmed to be visible.

This confirms that the herbal extracts are affecting the gel formation of the yokan, and in particular, it was confirmed that the softness as the hardness decreases.

In addition, the yokan of Examples 1 to 3 did not cause crumbs to emerge as defects in the yokan.

On the other hand, the yolk of Comparative Example 1 having the lowest hardness, chewability and chewing gum is prepared in a similar state to pudding, and there is a problem of inconvenient ingestion, and the comparative example 2 using the high sugar content of ginger has too high hardness, chewability and chewing gum property. You can not feel the unique soft touch. In addition, the yokan of Comparative Example 5, which had a small particle size of jelly, was found to have higher chewiness and gum properties than those of Example.

Test Example  4. Sensory test

The yokan prepared in Examples and Comparative Examples was tested by 10 professional panelists, and then the sensory test was performed on a 9-point scale to obtain an average value, which is shown in Table 4 below.

Texture, flavor, appearance and general taste: 1 point = very bad, 9 points = very good

Off-flavor: 1 point = very strong, 9 points = no

division 1day 4day 8day 11day 15day 18day 22day Exterior Example 1 7.80 7.50 6.78 6.80 6.33 6.50 6.50 Example 2 7.73 7.49 6.68 6.81 6.24 6.31 6.30 Example 3 7.92 7.68 7.16 7.23 6.88 6.80 6.80 Comparative Example 1 5.22 4.49 4.94 4.49 3.51 3.37 3.38 Comparative Example 2 6.93 6.43 5.55 5.34 5.01 4.87 4.49 Comparative Example 3 7.82 7.48 7.01 6.84 6.55 6.21 6.07 Comparative Example 4 6.54 6.24 5.61 5.20 4.75 4.21 4.09 Comparative Example 5 7.74 7.30 6.64 6.20 5.93 5.70 5.64 Texture Example 1 8.50 8.38 7.44 6.80 6.58 6.00 5.80 Example 2 8.30 8.20 7.56 6.49 6.07 5.60 5.47 Example 3 8.53 8.49 7.54 7.07 6.83 6.24 5.91 Comparative Example 1 4.41 4.20 3.95 3.11 2.50 2.16 2.09 Comparative Example 2 4.43 4.12 4.16 3.44 3.03 2.80 2.56 Comparative Example 3 6.49 6.06 5.24 5.61 5.42 4.88 4.63 Comparative Example 4 5.42 5.13 4.51 3.82 3.63 2.84 2.54 Comparative Example 5 5.84 5.56 5.01 4.76 4.42 4.04 3.76 zest Example 1 8.50 8.50 7.56 7.10 6.42 5.90 5.80 Example 2 8.50 8.50 7.67 7.20 6.08 5.70 5.70 Example 3 8.54 8.52 7.97 7.45 7.00 6.47 6.38 Comparative Example 1 5.42 5.40 6.31 6.01 5.16 5.04 5.05 Comparative Example 2 2.23 2.08 2.13 1.84 1.98 1.49 1.01 Comparative Example 3 6.48 6.40 5.71 5.16 5.01 4.81 4.70 Comparative Example 4 6.03 6.89 6.02 5.77 5.02 4.17 3.80 Comparative Example 5 8.48 8.30 7.66 7.10 6.52 5.80 5.50 Odor Example 1 8.60 8.38 7.22 6.90 6.33 5.90 5.70 Example 2 8.70 8.40 6.56 6.60 6.00 5.60 5.54 Example 3 8.67 8.54 8.01 7.24 6.98 6.45 6.19 Comparative Example 1 8.12 7.98 7.01 6.51 6.08 5.14 4.97 Comparative Example 2 3.24 2.97 2.32 1.89 1.14 1.74 1.39 Comparative Example 3 8.59 8.12 7.01 6.51 6.02 5.46 5.38 Comparative Example 4 7.15 6.84 6.09 5.43 4.92 4.05 3.71 Comparative Example 5 8.50 8.25 7.34 6.94 6.41 5.88 5.62 Comprehensive likelihood Example 1 8.80 8.63 7.44 7.40 6.25 6.10 6.00 Example 2 8.80 8.53 7.38 7.01 6.82 6.30 5.68 Example 3 8.82 8.65 8.21 7.83 7.20 6.54 6.53 Comparative Example 1 7.43 7.10 6.84 6.22 5.55 5.01 4.23 Comparative Example 2 4.08 3.79 3.18 2.81 2.23 1.51 1.02 Comparative Example 3 6.31 5.91 5.64 4.18 3.51 3.04 3.25 Comparative Example 4 7.71 7.22 6.92 6.54 5.73 5.74 5.14 Comparative Example 5 6.78 6.52 5.98 5.47 5.01 4.88 4.54

As shown in Table 4, the yokan prepared in Examples 1 to 3 of the present invention was confirmed to be excellent in texture, flavor, appearance symbol, off-flavor and overall acceptability compared to the yokan of Comparative Examples 1 to 5.

In particular, Comparative Example 1 containing no jelly and Comparative Example 2 containing a high sugar content of the ginger extract was confirmed to be low in appearance symbol, texture, flavor and overall acceptability. In addition, Comparative Example 5 to which the small sized jelly was added was found to have low texture.

The appearance of the examples and the comparative example was found to have a darker color due to discoloration by oxidation since the pH is lowered over time. In particular, Comparative Example 1 was found to have a darker color than the other Examples and Comparative Examples over time.

Claims (6)

A plurality of herbal jelly containing 10 to 30% by weight of the herbal extract having a sugar content of 5 to 8 brix;
15 to 45% by weight of the herbal jelly, 0.1 to 5% by weight of herbal medicine extract with a sugar content of 5 to 8 Brix, 0.1 to 5% by weight agar, 20 to 30% by weight of sediment, 1 to 15% by weight of white sugar, 0.5 to 5% by weight of oligosaccharide Yokan containing Chinese medicine jelly, comprising 20% to 50% by weight of purified water.
According to claim 1, wherein the herbal medicine jelly containing Chinese herbal jelly characterized in that it further comprises 0.5 to 5% by weight of agar, 5 to 20% by weight per pure water and 60 to 70% by weight of purified water.
According to claim 1, wherein the herbal medicine jelly containing Chinese medicine jelly, characterized in that the particle size of 0.2 to 0.6 cm.
The method of claim 1, wherein the herbal medicine is pine needles, jujube, cinnamon, Schisandra chinensis, cornus, wild ginseng culture root, red ginseng, sesuo, wolfberry, ginger, bay leaf, cloves, thyme, pepper, donggulle, licorice, lame Yokan containing Chinese medicine jelly, characterized in that at least one member selected from the group consisting of barberry fruit and Angelica.
Boiling at 40 to 80 ° C., a Chinese herbal jelly mixture containing 10 to 30% by weight of the herbal extract having a sugar content of 5 to 8 brix;
Molding the boiled jelly mixture to form a herbal jelly;
Cutting the molded herbal jelly to have a particle size of 0.2 to 0.6 cm;
0.1 to 5% by weight of agar, 0.1 to 5% by weight of agar, 1 to 15% by weight of white sugar, 0.5 to 5% by weight of oligosaccharide, and then 0.1 to 5% by weight of herbal medicine extract having a sugar content of 5 to 8 Brix and 20 to 50% by weight of purified water. Adding 30% by weight to boil with stirring to prepare a yokan mixture;
Adding 15 to 45% by weight of the cut Chinese medicine jelly to the prepared yokan mixture; And
The method of manufacturing a Chinese jelly containing Chinese medicine, characterized in that it comprises the step of molding the jelly mixture added to the jelly.
The method of claim 5, wherein the jelly mixture is 0.5 to 5% by weight agar, 5 to 20% by weight per white and purified water 60 to 70% by weight of the preparation method of Chinese medicine jelly containing yokan.

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