KR101741171B1 - Water jelly type food comprising Allium hookeri extract and red ginseng extracts, and the production thereof - Google Patents

Water jelly type food comprising Allium hookeri extract and red ginseng extracts, and the production thereof Download PDF

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KR101741171B1
KR101741171B1 KR1020150162494A KR20150162494A KR101741171B1 KR 101741171 B1 KR101741171 B1 KR 101741171B1 KR 1020150162494 A KR1020150162494 A KR 1020150162494A KR 20150162494 A KR20150162494 A KR 20150162494A KR 101741171 B1 KR101741171 B1 KR 101741171B1
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South Korea
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red ginseng
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food
jelly
extract
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KR1020150162494A
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Korean (ko)
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이기선
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좋은영농조합법인
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2124—Ginseng
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/30—Other Organic compounds
    • A23V2250/308—Glucosamine

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicinal Preparation (AREA)

Abstract

The present invention relates to a liquid jelly-type food using Allium hookeri and red ginseng, and a production method thereof and, more specifically, to a food comprising red ginseng, which can improve food palatability and health functional orientation, while removing spicy and bitter of the Allium hookeri, and a method for producing the same.

Description

[0001] The present invention relates to a liquid jelly-type food including a tuberous extract and a red ginseng concentrate and a process for producing the same,

More particularly, the present invention relates to a method for preparing red ginseng which can improve the palatability and the directivity of health function while eliminating the pungent taste and bitter taste unique to the Korean traditional food, And a method for producing the same.

Allium hookeri is a perennial plant of lilies and filaments. It is distributed in China, India, Bhutan, Sri Lanka, Myanmar, etc. Its root shape and taste is similar to ginseng. It is also called "三 菜" because it has three flavors such as bitter taste, sweet taste, and spicy taste.

In addition, there are more than 6 times as much sulfur content in garlic as 3.28mg per 100g of garlic, and protein, sugar, fiber, ascorbic acid, phytosterol and total phenol are contained more than onion, and vitamins A, C, Calcium, iron, etc. are contained in abundance, and it is known that there are effects such as improvement of blood circulation, anti-cancer effect, asthma and skin whitening. Therefore, many researches and developments have been made as cosmetic products for whitening and antioxidation, or as a composition for the treatment of various skin diseases, osteoporosis, asthma, and metabolic diseases.

In addition, it is said that the root part of the three-leafed rice can be eaten raw, and the medicinal ingredient is not destroyed even if it is cooked, and it is also utilized as various foods suitable for the taste of Korean people including kimchi,

In recent years, the researchers discovered that the effect of reducing the blood sugar and body fat and strengthening the bones in the recent years, the RDA applied for the superiority of blood sugar and body fat reduction in the trifles and applied the patent for the bone health promotion effect. In addition, the related contents were also published in March and June, 2015 in the Journal of Pharmacopoeia. As described above, development of diverse foods and medicines using diets having excellent physiological activity has been attempted, and development of varieties has also been studied.

On the other hand, jelly-type foods are soft-type jelly beverages, which are contained in a cheer pack and are not almost in any form of jelly, but merely imparted a little viscosity to the beverage, .

And recently developed jelly products using various food materials are disclosed as open technologies. Korean Patent Registration No. 10-0649693 discloses a method for preparing an agar jelly by dissolving agar in purified water to obtain an agar solution, adding a sub ingredient to the agar solution and heating to gelify the gel, And adding a concentrated liquid and heating. In Korean Patent Laid-Open No. 10-2010-0034528, " herbal medicine jelly using a herbal material and its preparation method " discloses a method for preparing herbal jelly, Discloses a method for producing a herbal medicine jelly made from jelly by mixing a gelling ingredient, a sweetener, a natural antibacterial agent, and the like with ghassogaphy as a main component.

KR 10-0649693 B KR 10-2010-0034528 A

As described above, the sanchae is known as a food having diverse functions, but due to its unique bitter taste, pungent taste and smell, there has been a limit to the food processing using the sanchae.

Therefore, the low palatability of such a variety of red ginseng concentrate is intended to provide a water (liquid) jelly type food which can offset the bitter taste, pungent taste, smell and the like and which is additionally added with an additive.

The present invention also provides a method for producing a water jelly-type food using a three-sided jelly.

In order to accomplish the above object, the present invention provides a liquid jelly-type food composition comprising a tubular extract and a red ginseng concentrate.

The present invention also provides a liquid jellied food composition further comprising a sweetener in the composition, wherein the sweetener is selected from the group consisting of xylitol, D-sorbitol, maltitol, mannitol, erythritol, lactose, glucose, oligosaccharide, fructose, , Stevioside, enzyme-treated stevia, citric acid, and trisodium citrate may be used. The sweetener comprises 4 to 15% by weight, preferably 6 to 10% by weight.

The present invention also provides a liquid jellied food composition further comprising N-acetylglucosamine in the composition.

In another embodiment of the present invention, there is provided a food composition further comprising a flavoring agent.

As a specific example of the present invention, there is provided a liquid jelly-type food composition comprising 5 to 20% by weight of the tripe extract in the composition and 0.05 to 1% by weight of a red ginseng concentrate.

The present invention also relates to a method for preparing a purified water extract, comprising the steps of: a) mixing a tubular extract and a red ginseng concentrate into purified water; b) blending an additive comprising a sweetener, a flavoring agent, and a thickening agent; c) stirring and heating the mixture; and d) packaging the mixture obtained through the step c).

In addition, the present invention provides a method for preparing the above-mentioned tubular extract in an amount of 5 to 20% by weight and 0.05 to 1% by weight of the red ginseng concentrate. The above sweetener may be added in an amount of 6 to 10% by weight and may be selected from the group consisting of black sugar, sorbitol, xylitol, glucitol, sucralose, aspartame, oligosaccharide, enzyme treated stevia, citric acid, .

Further, as a specific example of the present invention, the heating step is performed at 80 to 95 캜 for 10 to 20 minutes.

The liquid jelly-type food of the present invention mixed with the red ginseng extract and the red ginseng concentrate has the advantage of reducing the bitter taste unique to the sweet potato and improving the taste of the food by providing a soft texture by making the shape of the food not a simple beverage but a jelly.

It also has a jelly type, which provides convenience of portability, ease of taking, and enjoyment for both sexes.

In addition, it does not take the various useful effects of thrush as medicines, but it encourages the consumption of the trilobium by consuming it as food without any objection, and because it has a simple manufacturing process, it has a positive economic effect have.

FIG. 1 is a flow chart of a method for preparing a liquid jelly-type food including a tuberous extract and a red ginseng concentrate.
Fig. 2 shows a completed liquid jellied food comprising a tuberous extract and a red ginseng concentrate.

Hereinafter, embodiments of the present invention will be described in detail. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

The "liquid jelly-like food" used in the present invention is capable of being ingested without water, manifesting various mouthfeel, taste and flavor when chewed, as well as being easy to carry and easy to preserve, It refers to a formulation to be applied to various food materials and used as a simple formula. That is, the form of food with the form of a liquid solid which is viscous as an intermediate form between solid and liquid phases.

In the present invention, the liquid jellied food composition prepared by the above method may be used alone or in combination with at least one selected from the group consisting of vitamins, amino acids, minerals, and dietary fiber, A flavoring agent, a natural fruit juice, and the like.

The liquid jellied food composition of the present invention may further comprise one or more of the above sweetening agents selected from the group consisting of xylitol, D-sorbitol, maltitol, mannitol, erythritol, lactose, glucose, oligosaccharide, fructose, sugar (sugar), aspartame, stevioside, And at least one selected from the group consisting of sodium ginsenoside. In addition, as the flavoring agent, it may further include at least one or a mixture of at least one or two or more selected from the group including mixed and flavored, apple, yogurt, banana, apricot, drink, red ginseng and lemon flavor.

There is no limitation on the method for producing the tubular extract used in the present invention, but preferably, from the tubular plant or a part (leaf or root) of the plant, water, an organic solvent having 1 to 6 carbon atoms and a subcritical or supercritical fluid May be extracted with one or more selected solvents, but not limited thereto, and may be prepared by further adding a filtration and concentration step according to a person skilled in the art. In addition, specific fractions enriched in active material can be prepared using techniques such as solvent fractionation, silica gel chromatography, and prep-HPLC. The organic solvent having a carbon number of 1 to 6 includes, but is not limited to, alcohols having 1 to 6 carbon atoms, acetone, ether, benzene, chloroform, ethylacetate ), Methylene chloride, hexane, cyclohexane, and petroleum ether. Preferably, the tubular extract of the present invention can be obtained by extracting and drying the dried triptych using purified water suitable for food processing, ethanol, and a mixture of the two, using an asymmetric factor or supercritical carbon dioxide.

In the present invention, the red ginseng concentrate should be extracted and concentrated at a low temperature in order to prevent the active ingredient of red ginseng from being destroyed in the manufacturing process. The polar solvent and acid should not be used and the extraction and concentration should be avoided In order to improve the yield, it is general to apply the opposite condition to the above, and a red ginseng concentrate is prepared by a natural circulation type concentration method.

< Example  1> Triptych  Preparation of extract

Add 1 kg of triple sheath powder finely blended to the blender, add purified water to 95 ° C ± 2, heat for 2 hours, heat and stir once. The non-woven fabric was filtered and the filtered extract was used.

< Example  2> Preparation of red ginseng concentrate

The red ginseng was ground to an appropriate size and extracted with hot water to obtain an extract of red ginseng. Then, homogenized red ginseng concentrate was prepared at 35 ℃ or less using a homomixer or a stirrer after centrifugation, filtration and concentration under reduced pressure.

< Example  3> Liquid phase Jelly type  Preparation of composition

Weigh each of the red ginseng extract and red ginseng concentrate and mix them. Purified water is added to the mixture, and the sweeteners, flavors and thickeners, which are respectively weighed, are added and mixed. The mixture is heated at about 85 캜 for 15 minutes while stirring at 1500 rpm so that the components are uniformly distributed in the purified water with a stirrer. During the heating process, the sugar content of the mixture is measured and added by adding sweeteners for proper sugar content. The heated mixture is transferred to a storage tank in an agitator and the temperature of the heated mixture is maintained. The liquid jelly-like composition is packed in a cup-shaped container for a predetermined amount through a line filter in a storage tank. The containers are cooled to 16-35 ° C with cold water and finally wrapped in boxes. Refrigerate the completed triple-red ginseng liquid jelly.

&Lt; Preparation Example 1 &

Ingredients %  Purified water 77.40  Triple extract 10.00  Red ginseng concentrate 0.10  Jungbang 6.00  oligosaccharide 2.00  Polydextrose 3.10  Super gel J-6 0.70  N-acetylglucosamine 0.33  Citric acid 0.15  Vitamin C 0.05  Sodium citrate 0.01  Enzyme treatment Stevia 0.01  Red ginseng 0.15 total 100

&Lt; Preparation Example 2 &

Ingredients %  Purified water 85.42  Triple extract 10.00  Red ginseng concentrate 0.10  Polydextrose 3.10  Super gel J-6 0.70  N-acetylglucosamine 0.33  Citric acid 0.13  Vitamin C 0.05  Sodium citrate 0.01  Red ginseng 0.15  Sucralose 0.01 total 100

<Sensory Evaluation Test>

 - Evaluation Sample: Water (Liquid) Jelly (Preparation Examples 1 and 2)

 - Survey subjects: Women in their 30s and 50s

 - Inspection place: Senso Matrix Sensory Test Center (Yeongdeungpo-gu, Seoul)

 - Sample preparation: Present after refrigerated

 - Number of people: 63

 - Jesse Concept: Water (liquid) jelly-type liquid drink that can help health and fatigue by containing dietary sulfur compounds (similar to ginseng roots) which is known to be 6 times more than garlic.

product name Overall preference Composite sign Total judgment frequency Average (9 points) CCI (100 points) Production Example 1 45 5.19 43.4 One Production Example 2 18 5.14 50.5 2

◆ Overall preference (frequency): The higher the frequency, the higher the preference.

◆ Composite symbol (average): 9 points Scale 5 points are usually

Six statistical probabilities were calculated from the item scale data of 7 points and 9 points about how good the taste of the product is, and the meaning of 'how positive or negative the response is, Of the total population.

[Meaning: 0 ~: quite negative, 10 ~: fairly negative, 20 ~: generally negative, 30 ~: somewhat negative, 40 ~: slightly negative, 50 ~: slightly positive, 60 ~: somewhat positive, 70 ~ , 80 ~: fairly positive, 90 ~: definitely positive]

The preference ratio for A was rather high, and the positive reaction to the taste and aftertaste of Production Example 1 was relatively higher than that of Production Example 2, It is judged that Example 1 is superior to the Synthesis Example 2 in the relative sensory quality competitiveness.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. Accordingly, the embodiments disclosed herein are intended to be illustrative rather than limiting, and the spirit and scope of the present invention is not limited by these embodiments. The scope of protection of the present invention should be construed according to the following claims, and all the techniques within the scope of equivalents should be construed as falling within the scope of the present invention.

Claims (12)

delete delete delete delete delete delete delete delete a) mixing 5 to 20% by weight of a tubular extract and 0.05 to 1% by weight of a red ginseng concentrate into purified water;
b) blending an additive comprising sweeteners, flavors, thickeners and N-acetylglucosamine;
c) heating the mixture after step a) and b) with stirring at 80 to 95 ° C for 10 to 20 minutes;
d) packaging the mixture through step c)
The sweetener may be added in an amount of 6 to 10% by weight and may be selected from the group consisting of xylitol, D-sorbitol, maltitol, mannitol, erythritol, lactose, glucose, oligosaccharide, fructose, sugar (sugar), aspartame, stevioside, A method for producing a liquid jellied food characterized in that one or two or more of sodium ginseng is mixed




delete delete delete
KR1020150162494A 2015-11-19 2015-11-19 Water jelly type food comprising Allium hookeri extract and red ginseng extracts, and the production thereof KR101741171B1 (en)

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KR1020150162494A KR101741171B1 (en) 2015-11-19 2015-11-19 Water jelly type food comprising Allium hookeri extract and red ginseng extracts, and the production thereof

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102131433B1 (en) 2020-03-13 2020-07-16 주식회사 비케이컴퍼니 Method for manufacturing bubble tea jelly pear

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006180812A (en) * 2004-12-28 2006-07-13 Yaizu Suisankagaku Industry Co Ltd Jelly beverage
KR100600795B1 (en) 2006-01-18 2006-07-19 (주) 흑삼코리아 A black ginseng having excel content of ginsenoside rg3 ingredient and the concentrate of black ginseng

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006180812A (en) * 2004-12-28 2006-07-13 Yaizu Suisankagaku Industry Co Ltd Jelly beverage
KR100600795B1 (en) 2006-01-18 2006-07-19 (주) 흑삼코리아 A black ginseng having excel content of ginsenoside rg3 ingredient and the concentrate of black ginseng

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102131433B1 (en) 2020-03-13 2020-07-16 주식회사 비케이컴퍼니 Method for manufacturing bubble tea jelly pear

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