KR101825813B1 - A sweet jelly of beans containing balloon flower, perilla frutescens, houttuynia cordata and green tea, and manufacturing method therof - Google Patents

Abstract

The present invention relates to a flowering strawberry jelly containing potato, oriental herb, and green tea, and a process for producing the same. Platycodon japonica containing Jaso, Persimmon, and Green tea had better flavor and aroma than those of ordinary dried bellflower with the use of Samseong Sampo bellflower. In addition, since the natural preservative effect of the melon is improved, the shelf life is long without using preservatives or preservatives.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method of manufacturing a bellflower containing a green tea, a green tea, a green tea, a green tea,

The present invention relates to a flowering strawberry jelly containing potato, oriental herb, and green tea, and a process for producing the same.

Platycodon grandiflorum ) is a perennial plant belonging to Campanulaceae and is usually used for edible or medicinal purposes for 2 to 3 years. It is widely distributed in Korea, China and Japan, and it is cultivated everywhere in Korea. Gyoryeong, the roots of bellflower, is a traditional Chinese medicinal herb that has been widely used in Jinhae and Gadam, and is now widely used as a vegetable. In addition to these uses, there have been reports on calming, fever, analgesic action, anti-inflammatory, anti-ulcer and hypotensive action (Non-Patent Document 1), and recently, And exhibited anticancer activity by enhancing the system (Non-Patent Document 2).

Jaso is a herbaceous perennial herbaceous plant called Perilla frutescens Britt. there is. crispa Decne) as a prelude to the country of origin in China and Korea also grows in the country and is also grown. The outpost is purple and has an unusual flavor. It is used for medicinal purposes because it has the effects of swallowing, jinhae, dryness, diuretic, soothing, and so on. Cyclodextrins and essential oils extracted from leaf as a raw material of flavor, seasoning, tonic, food coloring and cosmetic pigment are used as oral deodorant (Non-Patent Documents 3 and 4).

Houttuynia cordata ) is a perennial herb that belongs to Saururus chinensis. It is a private herb that is known for its efficacy by helping the metabolism of the body, purifying the blood, promoting the kidney function and releasing toxins. The herbaceous plants include polyphenols such as kaempferol, quercitrin and quercetin and alkaloids such as piperolactam, aristolactan and splendidine, (Non-Patent Document 6) and antitumor action (Non-Patent Document 7) as well as antimicrobial action, anticancer and antioxidant efficacy (Non-Patent Document 5) because they contain the same physiologically active substance.

Green tea ( Thea sinensis L.) is steamed and roasted leaves of tea leaves belonging to Camelliaceae, and is the most popular beverage in the world. The activity of oxidizing enzymes which cause oxidation and deformation of polyphenol is removed (Non-Patent Document 8), and a large amount of epigallocatechin gallate, epigallocatechin, epigallocatechin gallate (epigallocatechin gallate) and epicatechin (Non-Patent Document 9). Catechin is known to have anti-cancer effects and vascular health.

On the other hand, yangguk is a food which is made from sediment such as red bean dip, water, sugar, syrup, and agar powder. Until the 1990s, it was mainly food for the elderly. However, activities such as mountain climbing and marathon are becoming popular, and it is expected to increase in demand as health snacks are enjoyed by younger generation.

There are various kinds of yanggang such as red mullet, yellow mullet, and red mullet. Depending on the material, there are red bean yam, yam yam, mung bean yam and pea yam. There have been many attempts to make an omelet using such a variety of materials. Korean Patent Laid-Open Publication No. 2015-0114835 relates to a yam yang containing a natural plant ingredient. In the yam, containing grape extract, grape, black garlic, perennial, wormwood, gardenia, cochinil, kiwi, citron, strawberry, , Mandarin orange, blueberry, spinach, and bokbunjang (Patent Document 1).

However, when stored at room temperature due to moisture present in the yam, there is a problem that microorganisms such as fungi are generated or easily burned. Due to the short shelf life, preservatives and preservatives were added to the melon, or refrigerated and frozen.

Accordingly, the inventors of the present invention have made it possible to prepare melon jelly by using bellflower, barnyard grass, green tea, and green tea.

Korean Patent Publication No. 2015-0114835.

 Lee EB, 1974, Pharmacological studies on Platycodon grandiflorum, Korean Journal of Pharmacongnogy 5: 49-51.  Lee GY, Hwan EI, Lim ST, 1998, Effect of platycodon grandiflorum DC extracts on cancer cell lines, Korean Journal of Food Science and Technology 30 (1): 13-21.  Kim Jae-gil, 1984, Natural medicine metabolism, Namsan-dong, Buk-pa p.172.  Chae Young Bok, Kim Wan Joo, Jiok Pyo, An Mija, Noh Young Joo, 1988, An overview of useful plant resources in Korea.  Chon JY, Jeon BS, Park JW, Moon JC, Cho YS, 2004, Effects of fermented compounds containing Inonotus obliquus with Houttuynia cordata on growth of human AGS hastric and HCT-15 colon cancer cells, J. Korean soc. Appl. Biol. Chem. 47: 202-207.  Effects of Houttuynia cordata ethanol extracts on serum lipids and antioxidant enzymes in rats fed high fat diet, J. Korean Soc. Food Sci. Nutr., 28: 205-211.  Kim, DH, Lim JJ, Lee JJ, Jung WC, Shin HW, Lee HW, Kim GS, Kim S, 2008, Antivacterial and therapeutic effects of Houttuynia cordata ethanol extract, murine salmonellosis, Korean J. Enviro. Agric. 27: 156-162.  Sang S, Lambert JD, Ho CT, Yang CS, 2011, The chemistry and biotransformation of tea constituents, Pharmacol Res, 64: 87-99.  Kim, Ju-Yeon, Noh, Sang-gyu, 2012, Inhibitory effect of green tea extract on the absorption of trans fat in small intestine, J. Korean Soc. Food Sci. Nutr. 41 (1): 73-78.

It is an object of the present invention to provide a process for producing a flowering yoke containing potato, persimmon and green tea.

Another object of the present invention is to provide a bellflower jelly bean containing a barnyard millet, a perch and a green tea.

One embodiment of the present invention provides a method for producing a brook omelet containing barnyard grass, green tea, and green tea,

1) preparing a concentrate by adding bellflower, parsley, persimmon and green tea leaves to water and heating them; And

2) adding the concentrate of step 1) to the mixture of agar-agar containing agar powder, water and soybeans, which is prepared by pulverizing the agar powder and oligosaccharide, heating, and then cooling.

The bellflower of step 1) may be commercially available bellflower or directly grown bellflower, and the type of bellflower is not limited. For example, Platycodon grandiflorum DC. C. Jangback may be used.

The step of step 1) comprises the steps of: a) ripening the bellflower roots for 2 to 5 hours; And b) drying at 40 to 60 캜 for 3 to 8 hours. The method may be repeated three to five times. Specifically, the method may include: a) ripening the bellflower roots for 2.5 to 3.5 hours; And b) drying at 45 to 55 캜 for 4 to 6 hours. The bellflower may be prepared by repeating 3 to 5 times, for example, a) boiling bellflower roots for 3 hours; And (b) drying at 50 DEG C for 5 hours; and (b) repeating the above step three times. That is, the term "bamboo sphagnum (bamboo shoot 3-bamboo) bellflower" used in the present invention means bellflower dried three times and dried three times. Samseong Sampo bellflower has a bitter taste and strong smell unique to common dry bellflower, so it can be used to make delicious yam and taste.

Phonemes of step 1) is perilla (Perilla frutescens Britt. there is. crispa Decne), is a medicinal herb that is used for medicinal purposes such as sweating, calming, dryness, diuretic, calming, etc. It is known that it acts like antibacterial and antiseptic.

Step 1) Houttuynia cordata (Houttuynia of cordata ) is a perennial herb that belongs to Saururus chinensis. It is a private herb that is known for its efficacy by helping the metabolism of the body, purifying the blood, promoting the kidney function and releasing toxins. The herbaceous plants include polyphenols such as kaempferol, quercitrin and quercetin and alkaloids such as piperolactam, aristolactan and splendidine, It is known that it has antimicrobial action, anticancer and antioxidant effect as well as inhibition of hyperlipemia and antitumor action because it contains the same physiologically active substance.

The green leaf ( Thea sinensis L.) of the above step 1) is steamed and roasted leaves of the camellia belonging to the genus Camellia. It removes the activity of the oxidizing enzyme causing the oxidation and deformation of the polyphenol, It contains epigallocatechin gallate, epigallocatechin, epigallocatechin gallate and epicatechin. The catechin ingredient has anti-cancer effect and vascular health function. .

[0040] The green tea, green tea, green tea leaf of step 1) above may be commercially available or directly grown.

In step 1), 1 to 30 parts by weight of potato, perlite, and green tea leaf may be added to 100 parts by weight of the bellflower. Specifically, 100 parts by weight of the bellflower is added to 2 to 20 weight parts And more specifically, 3 to 18 parts by weight of each of potato, persimmon and green tea leaves may be added to 100 parts by weight of the potato, more specifically, 100 parts by weight of potato may be added with 100 parts by weight of potato, And 4 to 16 parts by weight of each of the leaves may be added, but not always limited thereto, and an appropriate amount may be selected according to preference. If the amount of the potato, the green tea leaf, and the green tea leaf to be added is excessively larger than the above range, the bitter taste may increase and the degree of preference may be somewhat deteriorated. If the amount is too small, the storage stability of the potato may be deteriorated.

In the step 1), the weight of the potato, the green tea leaf, and the green tea leaf may be the same or different, and an appropriate amount may be selected in each of the weight ranges.

In the step 1), the water may be added in an amount of 10 to 30 times the weight of the blended weight of the bellflower, the liquorice, the green tea leaf, and the green tea leaf, but the present invention is not limited thereto. The appropriate amount of water can be selected.

In the step 1), the concentrate may be prepared by adding bellflower, green tea, green tea, green tea leaves and water to boiling water, boiling in a high boiling water and then boiling for 2 to 5 hours, However, the present invention is not limited thereto.

The concentrate of step 1) may have a soluble solids content of 5-15%, specifically 6-12%, more specifically 8-10% but is not limited thereto. If it is out of the above range, there may occur a problem that the degree of preference decreases or the storage property decreases.

As used herein, the term "soluble soild content" refers to a unit of the amount of solute dissolved in an aqueous solution, expressed as a percentage, in terms of the content (%) of the active ingredient remaining when the water content of the aqueous solution is completely evaporated It says. In the present invention, the soluble solids content may refer to the content of bellflower, liquorice, green tea, and green tea leaf components dissolved in the concentrate. For example, the soluble solid content of the mixed concentrate of bellflower japonica, jaso, persimmon and green tea leaves is 8%, which means that the content of the mixed active ingredient (solid state) of the bellflower, , And a moisture content of 92%.

The concentrate may be added in an amount of 1 to 20 parts by weight, specifically 5 to 16 parts by weight, more preferably 9 to 12 parts by weight, based on 100 parts by weight of the mixture. , For example, 11 to 12 parts by weight may be added, but the present invention is not limited thereto. If it is out of the above range, there may occur a problem that the degree of preference decreases or the storage property decreases.

The mixture of the distillation bases in step 2) may be any known distillation basin mixture. Specifically, it may contain agar powder, water, sugars prepared by digesting sugars, and oligosaccharides. The bamboo shoots prepared by pulverizing the above-mentioned bean curd can be used specifically for red beans made from red beans, beans, chestnuts, sweet potatoes, and red beans. For example, red beans can be used. It is sufficient to use commercially available agar powder, agar powder, water, edible sugar, and oligosaccharide prepared by pulverizing the agar powder, and the added amount is also obvious to those skilled in the art. For example, the above-mentioned mixture of the above-mentioned ingredients may be used in an amount of 3 to 6 parts by weight of agar powder, 150 to 200 parts by weight of sediment and 20 to 200 parts by weight of oligosaccharide based on 100 parts by weight of water. In an embodiment of the present invention, 4 to 5 parts by weight of agar powder, 177 to 178 parts by weight of red bean dipper, and 66 to 67 parts by weight of oligosaccharide were used as 100 parts by weight of water, but not always limited thereto.

In addition, the above-mentioned mixture of the above-mentioned ingredients may contain known food additives including various saccharides, organic acids, vitamins, food colors, and the like.

Another embodiment of the present invention provides a bellflower jellyfish containing persimmon, persimmon, and green tea. The bellflower jelly containing the barnyard grass, the green tea plant, and the green tea may be a bran produced by the manufacturing method according to the embodiment. Specifically,

A mixture concentrate of bellflower, barnyard grass, rhizome, and green tea leaves; And

Agar powder containing agar powder, water, pulp which is pulverized with sugar, and a fermented milk base mixture containing oligosaccharide.

The above-mentioned bellflower, barberry, persimmon, and green tea leaves can be equally applied to the above-described contents relating to the bellflower, the potato, the perch, and the green tea leaf.

The mixed concentrate may have a soluble solids content of 5 to 15%, specifically 6 to 12%, and more particularly 8 to 10%, but is not limited thereto. If it is out of the above range, there may occur a problem that the degree of preference decreases or the storage property decreases.

5 to 15% by weight of a mixed concentrate of Bellflower, Rhizome, Persimmon and Green tea; And 85 to 95% by weight of a mixture of agar powder, water and a mixture of a melanin and oligosaccharide blended with sugar; and 8 to 12% by weight of a mixed concentrate; And 88 to 92% by weight of a mixture of the fermented milk base and 10 to 11% by weight of a mixed concentrate, for example; And 89 to 90% by weight of a mixture of the melon base. If it is out of the above range, there may occur a problem that the degree of preference decreases or the storage property decreases.

The mixture of the distiller bases may be a known mixture of distiller bases, and specifically, it may contain agar powder, water, sugars prepared by digesting sugars, and oligosaccharides. The bamboo shoots prepared by pulverizing the above-mentioned bean curd can be used specifically for red beans made from red beans, beans, chestnuts, sweet potatoes, and red beans. For example, red beans can be used. It is sufficient to use commercially available agar powder, agar powder, water, edible sugar, and oligosaccharide prepared by pulverizing the agar powder, and the added amount is also obvious to those skilled in the art. For example, the above-mentioned mixture of the above-mentioned ingredients may be used in an amount of 3 to 6 parts by weight of agar powder, 150 to 200 parts by weight of sediment and 20 to 200 parts by weight of oligosaccharide based on 100 parts by weight of water. In an embodiment of the present invention, 4 to 5 parts by weight of agar powder, 177 to 178 parts by weight of red bean dipper, and 66 to 67 parts by weight of oligosaccharide were used as 100 parts by weight of water, but not always limited thereto.

In addition, the above-mentioned mixture of the above-mentioned ingredients may contain known food additives including various saccharides, organic acids, vitamins, food colors, and the like.

The bellflower jelly containing the jelly, the perch, and green tea can be excellent in preference and storage property as compared with the bellflower jelly, which contains the jelly, jelly, or green tea, respectively.

According to the embodiment of the present invention, borage yellow jelly containing jaso, perlite and green tea is superior in flavor and aroma than general dry borage bran using the Samseong Sampo bellflower, and further contains persimmon, persimmon and green tea, . In addition, since the natural preservative effect of the melon is improved, the shelf life is long without using preservatives or preservatives.

Fig. 1 is a view showing a three-bellied three-pointed bellflower of the present invention, persimmon, persimmon, and green tea.
Fig. 2 is a schematic diagram of a method for manufacturing a bellflower jelly bean jelly containing jaso, perlite, and green tea according to one embodiment of the present invention.
Fig. 3 is a diagram showing the date (first day) of microbial development and the period (days) of microbial development depending on the kind of herb that is added to the bellflower melon; Control: 3 triplets 3 japonese japonese japonese, 3 japonese japonese bellflower + japanese japonese, 3 japonese bellflower + 3 japonese bellflower + 3 bell bellflower + jasmine + artichoke + green tea.
FIG. 4 is an electron micrograph of a microorganism which has been stored at room temperature for 5 days at a room temperature, according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail in the following Examples. It should be noted, however, that the following examples are illustrative only and do not limit or limit the scope of the present invention. It will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

< Manufacturing example  1> Platycodon containing a potato, a persimmon and green tea Yokan  Produce

The bellflower jelly was manufactured using the bellflower, the jaso, the bamboo shoot, and the green tea in the following manner (Fig. 1), and a schematic diagram of the process of manufacturing the bellflower was shown in Fig.

1-1. Three triplets  Manufacture of bellflower

The 3 - phyllo - 3 - bellflower was grown using the cultivar Jangbaek 's bellflower cultivated at Wolimiri herbage field in Anyeong - myeon, Hamyang - gun, Gyeongsangnam - do.

Specifically, the bellflower roots were thoroughly washed with water. The bellflower was steamed for 3 hours (steamed) and dried at 50 ° C for 5 hours.

1-2. Bellflower Of a green tea mixed concentrate  Produce

The 3-drip-3 dorado root prepared in Preparation Example 1-1 was washed and water was removed. The leaves, green tea leaves, and green tea leaves used as materials were prepared by drying whole grass. Then, the bellflower, green tea, green tea, green tea leaves were added to 1 L of water together with the composition as shown in Table 1 below, boiled in a hot water, lowered to medium heat and boiled for 3 hours. Bellflower, barnyardgrass, rhododendron, and green tea leaves were used as a mixed concentrate of bellflower, barnyardgrass, rhizome, and green tea. The soluble solids content of the mixed concentrate of the bellflower, barnyardgrass, rhizome, and green tea leaves is shown in Table 1 below.

Bellflower Scissors Sophora Green tea leaves water Soluble solids content ( % ) Example  One 50 g 2 g 2 g 2 g 1 L 8.2 Example  2 50 g 4 g 4 g 4 g 1 L 8.8 Example  3 50 g 6 g 6 g 6 g 1 L 9.2 Example 4 50 g 8 g 8 g 8 g 1 L 9.4

1-3. Platycodon containing jaso, perch and green tea Yokan  Produce

19 g of agar powder was added to 450 mL of water and immersed in the solution for 40 minutes. It was boiled in a medium heat for 20 minutes while stirring slowly. I stirred the boiled agar evenly. Here, 120 g (120 g) and 300 g of oligosaccharide (white sugar) were added to 300 g of bean curd refuse, a mixture concentrate of bellflower japonica, jaso, persimmon and green tea leaves prepared in Production Example 1-2, I turned off the light when I saw it. One bamboo shoot, bamboo shoot, and green tea were poured into a mold and allowed to cool for 2 to 3 hours in a cool place.

< Comparative Example > Platycodon containing each of the basil, Yokan  Produce

In the preparation of the mixed concentrate in Production Example 1-2, bellflower jelly was manufactured in the same manner as in Production Example 1, except that Jaso, Persimmon and Green tea leaves were all used instead of Jaso, Persimmon or Green tea leaves . That is, the composition as shown in Table 2 was used in the preparation of the mixed concentrate.

Bellflower Scissors Sophora Green tea leaves water Comparative Example  One 50 g 6 g 0 g 0 g 1 L Comparative Example  2 50 g 12 g 0 g 0 g 1 L Comparative Example  3 50 g 18 g 0 g 0 g 1 L Comparative Example  4 50 g 24 g 0 g 0 g 1 L Comparative Example  5 50 g 0 g 6 g 0 g 1 L Comparative Example  6 50 g 0 g 12 g 0 g 1 L Comparative Example  7 50 g 0 g 18 g 0 g 1 L Comparative Example  8 50 g 0 g 24 g 0 g 1 L Comparative Example  9 50 g 0 g 0 g 6 g 1 L Comparative Example  10 50 g 0 g 0 g 12 g 1 L Comparative Example  11 50 g 0 g 0 g 18 g 1 L Comparative Example  12 50 g 0 g 0 g 24 g 1 L

< Experimental Example  1> Storage test

Tests were conducted to evaluate the storage stability of the melons produced according to Examples 1 to 4 and Comparative Examples 1 to 12.

Specifically, each of the melons was placed at a temperature of 23.5 DEG C at room temperature and a humidity of 60 to 70%, and the date of the first occurrence (day) of microbial development was observed. In addition, the number of days in which the microorganisms originated in the melon were 30%, 70%, and 100% were recorded. As a control, the same method as in Production Example 1 was carried out except that a concentrate (50 g of broth, 0 g of glutinous rice, 0 g of green tea leaf, 0 g of green tea leaf, 1 L of water) Was used.

Additive herb First occurrence date
(Day) Duration (days) 30% 70% 100% Control 3 6 8 10 mix
(Chisso + Horseshoe + green tea) Example 1 6 11 13 16 Example 2 6 12 14 16 Example 3 6 10 13 16 Example 4 6 13 15 17 Scissors


Comparative Example 1 3 6 8 10 Comparative Example 2 3 6 8 10 Comparative Example 3 3 6 8 9 Comparative Example 4 3 6 7 9 Sophora


Comparative Example 5 3 6 8 13 Comparative Example 6 4 8 8 13 Comparative Example 7 4 8 11 13 Comparative Example 8 4 10 13 14 green tea


Comparative Example 9 3 6 8 10 Comparative Example 10 3 6 8 10 Comparative Example 11 2 4 6 8 Comparative Example 12 2 4 6 8

As a result, when stored at room temperature, the microorganisms appeared to be the latest and the period of occurrence was longer than that of the casein added alone with the mixture of the potato, the perch and green tea (Table 3).

In addition, the microorganisms generated in both of Examples and Comparative Examples were purely isolated and cultured in a PDA (Potato Dextrose Agar) medium (200 g of Potato infusion, 20 g of Dextrose, 20 g of Agar, 1 L of distilled water) And the result was observed with a 1,000-fold optical microscope. As a result, it was confirmed that the strain was Penicillium sp. And Aspergillus sp. Microorganisms (Fig. 4).

Therefore, it was confirmed that Doraji Yangyang added with Jaso, Persimmon and Green tea had excellent storage stability.

< Experimental Example  2> Evaluation of preference

Tests were conducted to evaluate the preference degree of the melons produced according to Examples 1 to 4 and Comparative Examples 1 to 12.

Specifically, the degree of preference evaluation was evaluated on flavor, taste and color of 50 members belonging to the Gyeongsangnam - do Agricultural Research and Extension Service. The evaluation criteria were the best 9 points, the average 5 points, and the worst one point. Based on the results of the survey, the mean and standard deviation of the scores are shown in Tables 4 to 7. As a control, the same control as that used in Experimental Example 1 was used.

Additive herb incense flavor color Control 6.36 ± 1.49 6.58 ± 1.87 6.56 ± 1.4 mix
(Chisso + Horseshoe + green tea) Example 1 6.96 ± 2.29 6.96 ± 2.77 6.64 + 2.05 Example 2 6.84 + 2.01 6.96 ± 2.60 6.92 ± 1.99 Example 3 6.88 ± 1.53 7.24 ± 2.12 6.76 ± 1.90 Example 4 7.40 + - 2.55 7.32 ± 1.11 7.00 1.84 Average 6.89 ± 1.97 7.01 ± 2.09 6.78 + 1.84

Additive herb incense flavor color Control 6.36 ± 1.49 6.58 ± 1.87 6.56 ± 1.4 Scissors Comparative Example 1 6.52 ± 1.18 6.80 ± 1.34 6.96 ± 1.82 Comparative Example 2 6.36 ± 1.74 6.52 ± 1.49 6.36 ± 2.42 Comparative Example 3 6.36 ± 1.26 6.56 ± 1.46 6.48 1.87 Comparative Example 4 6.20 ± 1.09 6.32 ± 1.05 6.16 ± 1.12 Average 6.36 ± 1.35 6.56 + 1.44 6.50 ± 1.73

Additive herb incense flavor color Control 6.36 ± 1.49 6.58 ± 1.87 6.56 ± 1.4 Sophora Comparative Example 5 6.28 ± 2.62 6.36 ± 1.85 6.92 ± 3.30 Comparative Example 6 6.08 ± 2.11 6.04 ± 1.29 6.44 ± 1.21 Comparative Example 7 5.12 ± 1.82 5.40 ± 1.49 4.88 ± 1.36 Comparative Example 8 5.96 ± 1.48 5.80 ± 1.28 5.56 ± 1.64 Average 5.96 ± 1.90 6.04 ± 1.56 6.07 ± 1.79

Additive herb incense flavor color Control 6.36 ± 1.49 6.58 ± 1.87 6.56 ± 1.4 green tea Comparative Example 9 6.40 ± 1.73 5.88 ± 1.99 6.40 ± 1.99 Comparative Example 10 6.6 ± 2.11 6.92 + - 2.63 6.64 ± 1.69 Comparative Example 11 6.64 ± 1.95 6.80 + 1.44 6.04 ± 2.12 Comparative Example 12 6.80 ± 1.89 7.16 ± 0.91 6.44 ± 1.38 Average 6.56 ± 1.83 6.67 ± 1.40 6.42 ± 1.72

As a result, it was found that the average value of the flavor, taste and color was the highest among the three cultivars, which were prepared by mixing potato, persimmon, and green tea. In particular, the flavor index of Example 4 was highest (Table 4 to Table 7).

Therefore, in contrast to Doragi yogurtsu, which has a high flavor and a strong sweetness, it has a relatively dark color. In contrast, Doragi yamgang containing jaso, sophora and green tea has a one-sided flavor, so the preference for flavor has increased by 16.4% The degree of preference increased by 11.2%. Also, it was confirmed that the preference for color, flavor, and color is very excellent because the color has a relatively light color and the degree of preference for color is increased by 6.7%.

Claims (6)

1) To 3 parts by weight of three-phyllotrophic bellflower, 2 to 20 parts by weight of potato, persimmon and green tea leaves are added to each, and then added to water and heated so that the soluble solid content is 5 to 15% And a green tea mixed concentrate; And
2) adding 1 to 20 parts by weight of the concentrate of step 1) to 100 parts by weight of a mixture of agar powder, agar, which is prepared by mixing agar powder and oligosaccharide, and heating and then cooling; A method for preparing strawberry jelly beans having improved shelf life and preference, comprising a three-packed three-layered bellflower, a potato, a green tea, and a green tea mixed concentrate. The method according to claim 1, wherein the step 1) comprises: a) ripening the bellflower roots for 2 to 5 hours; And b) drying at 40 to 60 ° C for 3 to 8 hours; and 3) repeating the step of repeating the step 3) for 3 hours to obtain a three-ply bellflower, Method of manufacturing bellflower. delete delete delete 5 to 15% by weight of a mixed concentrate of three-phasic three-pod bellflower, potato, persimmon and green tea leaves having a solids content of 5 to 15%; And
85 to 95% by weight of a mixture of agar powder, water, pulp which is pulverized with sweetened sugar and oligosaccharide, and a mixture of three-phasic three-phyllotrophic bellflower, basil, Bellflower

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