KR101931359B1 - Manufacturing method for jelly using barley shoot powder and nano-collagen, and jelly manufactured by the same - Google Patents

Abstract

The present invention relates to a jelly producing method using barley sprout powder and nanocollagen and jelly produced by the same. According to the present invention, the jelly producing method using barley sprout powder and nanocollagen comprises the steps of: preparing ingredients composed of barley sprout powder, nanocollagen, fructooligosaccharide, citric acid, sodium citrate, calcium lactate, food gel (gelling agent), carrageenan, steviola glycoside, and purified water; measuring the prepared ingredients at a predetermined weight ratio and then mixing the measured ingredients, wherein the ingredients are mixed with 7-17 parts by weight of barley sprout powder, 7-17 parts by weight of nanocollagen, 5-15 parts by weight of fructooligosaccharide, 0.5-1.5 parts by weight of citric acid, 0.1-0.5 part by weight of sodium citrate, 0.1-1.0 part by weight of calcium lactate, 1-2 parts by weight of food gel, 0.05-0.2 part by weight of carrageenan, 0.05-0.3 part by weight of steviola glycoside, and 50-65 parts by weight of purified water; putting the measured and mixed ingredients into a tank and stirring the mixture; performing the stirring of the mixed ingredients at 83-87°C for 20-40 minutes; and filling a filling device with the stirred ingredients and then cooling down at 25-30°C. The present invention by the above composition enables users to feel soft texture of collagen and rich nutrients contained in barley sprouts by producing the jelly with barley sprout powder and nanocollagen.

Description

Technical Field [0001] The present invention relates to a method for producing jelly using a barley powder and a nano-collagen,

The present invention relates to a process for producing jelly using a barley powder and nano collagen and a jelly produced thereby. More particularly, the present invention relates to a process for producing jelly using a barley powder and a nano collagen, The present invention relates to a method for producing jelly using a bud of barley powder and nano collagen, which can feel a nutritive component and a soft texture of collagen, and a jelly produced thereby.

Recently, interest in health has increased, and efforts to add functionality to final foods by adding functional food ingredients to various food ingredients have been actively pursued.

Conventional snacks such as cookies such as biscuits, jellies, rice cakes or Japanese confectionery are merely snacks rather than being useful for health, even though they are foods that both men and women enjoy, and even when consumed in large quantities, they cause side effects such as obesity Recently, it has been pointed out that there is a controversy due to the content of trans fat.

Especially, since these snacks are mainly consumed by children and the elderly, they should be manufactured by adding functionalities beneficial to the human body, while avoiding the hazardousness of food urgently, rather than encouraging consumption.

On the other hand, in the case of barley, the abolition of barley purchasing by the government has brought economic difficulties of the barley farmers, and the interest in the barley barley is increasing due to efforts to promote the sale of barley.

In other words, the prevention of diseases and a lot of nutrients containing the bud of barley is popular as a super food in the 21st century. The bud of barley is a young leaf before the green plant turns into a fruit, and it is a report of a strong vitality and nutrients that can absorb nutrients from the soil.

In particular, the barley buds are 20 cm in length and their nutrients are the largest. The barley buds have been shown to promote the growth of new cells to help treat skin diseases and ulcers, but it is not yet clear what the effect is . Macrophages contain abundant nutrients such as natural antioxidants, beta-carotene, bio-enzymes, calcium, iron, and chlorophyll. Among them, living chlorophyll regenerates DNA cells and helps in reducing blood sugar, improving skin health and treating arthritis. .

It also helps prevent blood clots, help with asthma, prevent cancer, prevent cancer, prevent diabetes, and lower LDL cholesterol, the bad cholesterol. Barley is increasing in interest as a superfood, and acts as a detox due to the presence of chlorophyll, SOD enzymes, antioxidant activity, and dietary fiber.

Accordingly, the present invention is also disclosed from the viewpoint of selecting materials that can contribute to health while taking advantage of its functionality in accordance with the expectation of health-oriented consumers. The inventor of the present invention has excellent taste, , Arteriosclerosis, hypertension, etc., which are known to be effective for the production of healthy food using the ginseng barley powder and nano collagen to produce jelly, the rich nutrients contained in the bud The inventors of the present invention have completed the present invention by developing a method for producing jellies that can feel a soft texture of collagen.

Korean Patent Laid-Open No. 10-2001-0079111 (published on Aug. 22, 2001) Domestic registered patent No. 10-1646367 (registered on August 01, 2016) Domestic Registration No. 10-1312401 (registered on September 23, 2013)

The present invention relates to a method for producing jellies using germanium barley powder and nano-collagen to produce jellies using germanium barley powder and nano-collagen and to feel a rich nutritional ingredient and a soft texture of collagen contained in germanium barley And to provide the manufactured jelly.

In addition, the present invention relates to a novel product which can provide a variety of flavors and flavors to consumers who are looking for a variety of well-being products with the taste and functionality of a pattern that can lead to consumer's preference change, jelly barley powder and nano collagen- And a jelly produced thereby.

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

The method for producing jelly using the bud of barley powder and the nano collagen according to the present invention is characterized in that the method of manufacturing the jelly using the bud barley powder and the nano collagen comprises the steps of preparing the jelly using the bud barley powder and the nano collagen, And the materials are weighed at a constant weight ratio, and the materials are mixed with 7 to 17 parts by weight of germanium barley powder, 7 to 17 parts by weight of nano-collagen, 5 to 15 parts by weight of fructooligosaccharide, 0.5 to 1.5 parts by weight of citric acid, 0.1 to 0.5 parts by weight of sodium citrate, 0.1 to 1.0 parts by weight of calcium lactate, 1 to 2 parts by weight of food gel (gelling agent), 0.05 to 0.2 parts by weight of carrageenan, And purified water in a weight ratio of 50 to 65 parts by weight, the metered and mixed materials are put into a tank and stirred, At a temperature of 83 to 87 캜 for 20 to 40 minutes, filling the stirred materials into a filler, and cooling at a temperature of 25 to 30 캜.

The sprout barley powder is prepared by preparing barley grown from 7 to 10 cm of sprout, washing it with water, immersing the washed sprout barley in a mixed solution of grape juice, vitamin C and salt solution, Wherein the salt solution is 0.2 to 0.5 wt.%, The grape juice, the vitamin C and the salt solution comprise 5 to 15 parts by weight of grape juice, 1 to 3 parts by weight of vitamin C and 5 to 10 parts by weight of a salt solution And the mixture was mixed with the cinnamon powder. The resulting mixture was mixed with the cinnamon powder, and the mixture was mixed with the cinnamon powder at a ratio of 90 To 95 < [deg.] ≫ C for 10 to 20 minutes, and the steamed barley is firstly dried by using a drier to remove moisture, wherein the primary drying is performed at a temperature of 70 to 80 DEG C for 1 to 3 hours The secondary drying is carried out by keeping the primary drying at a temperature of 20 to 25 ° C for 10 to 20 minutes, and the primary drying is carried out by withdrawing the primary dried dried barley to the outside of the dryer and cooling and applying air, And then pulverizing the secondary dried bud barley.

The present invention also includes jelly barley powder prepared by the above-described production method and jellies using nano collagen.

The details of other embodiments are included in the detailed description.

According to the present invention, the jelly using the germanium barley powder and the nanocollagen according to the present invention can enrich the nutrient composition and the soft texture of the collagen contained in the germanium barley by preparing the jellies using the germanium barley powder and the nano collagen.

In addition, the jelly using the sprouts barley powder and the nano collagen according to the present invention can provide new and various flavors and flavors to consumers who are looking for a variety of well-being products, .

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

FIG. 1 is a view showing the content of amino acids contained in the germanium barley powder used in jelly according to the present invention. FIG.

Advantages and features of the present invention, and methods of accomplishing the same, will be apparent from and elucidated with reference to the embodiments described hereinafter in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

Hereinafter, the method for preparing jelly using the germanium barley powder and the nano collagen according to the present invention will be described in more detail.

First, materials can be prepared in order to prepare jelly using the shoot barley powder and nano collagen according to the present invention.

In the present invention, the above materials may be prepared from a barley powder, nano collagen, fructooligosaccharide, citric acid, sodium citrate, calcium lactate, food gel (gelatin), carrageenan, steviola glycoside and purified water.

In the present invention, the nano collagen may be fish collagen (trade name), and the fish collagen is a collagen extracted from fish and is an important constituent of the skin. The fish collagen (Fish Collagen) Product names) are well known to those skilled in the art, and a detailed description thereof will be omitted.

The constitution of fructooligosaccharide, citric acid, sodium citrate, calcium lactate, food gel (gelation agent), carrageenan and steviola glycosides is well known to those skilled in the art, And the food gel (gelling agent) in the present invention may be any one or more selected from the group consisting of xanthan gum, glucogel, locust bean gum and agar.

The germanium barley powder is obtained by pulverizing the germinated barley powder. The germanium barley contains abundant nutrients such as natural antioxidant, beta-carotene, bio enzyme, calcium, iron powder and chlorophyll. Among them, Regenerate, reduce blood sugar, improve skin health, and help to treat arthritis. It also helps prevent blood clotting, helps asthma, prevents cancer, prevents worsening of cancer, prevents diabetes and reduces bad cholesterol, LDL cholesterol. It also contains detoxifying action due to chlorophyll, antioxidant activity of SOD enzyme and dietary fiber. .

In the present invention, the germanium barley powder can be prepared by first preparing a germanium barley, which is obtained by collecting barley buds at a size of about 7 to 10 cm before the barley grown in a field or a rice field is completely grown, Can be cleaned from water.

Next, the washed germanium barley can be immersed in a mixed solution of grape juice, vitamin C and salt solution.

The grape juice is good for prevention of blood clotting and prevention of adult diseases such as hypertension, arteriosclerosis and heart disease, improves memory performance, improves the function of bud barley, and vitamin C and salt solution can be used in combination with the grape juice. The sprouts may be dipped in a mixture of grape juice, vitamin C and salt solution, and then maintained at a temperature of 15 to 25 ° C for 10 to 30 minutes.

In the present invention, the salt solution may be 0.2 to 0.5% by weight, and the grape juice, vitamin C and salt solution may be added in a weight ratio of 5 to 15 parts by weight of the grape juice, 1 to 3 parts by weight of vitamin C and 5 to 10 parts by weight of the salt solution Can be mixed.

In the present invention, the active ingredient of the grape juice, the vitamin C and the salt solution penetrates into the surface and inside of the shoot barley so that the color of the shoot barley can be prevented from changing even after elapse of a long time, It is possible to prevent denaturation of the dried shoot barley powder.

Meanwhile, in the present invention, the salt solution may be prepared by mixing general purified salt with purified water, but it is preferable to use deep sea water.

For example, the deep sea water is prepared by mixing deep sea water and fermented green tea leaves at a weight ratio of 80:20 to 90:10 to prepare a mixed solution, and then the mixed solution is dried by a well- The deep sea water is dried through a drying method such as a natural drying method or an evaporation drying method to produce fermented water and the fermented water is heated at 700 to 900 ° C for 6 to 10 hours to prepare a deep- .

In the present invention, the deep sea water obtained from the East Sea, the West Sea, or the South Sea of Korea, preferably about 500 to 1100 m from the East Sea Water Surface, may be used.

The green tea leaf fermentation water may be prepared by immersing green tea in water, and may be manufactured through a certain process to sufficiently enhance the fragrance and useful components of green tea.

That is, in the present invention, in order to prepare the green tea leaf fermented water, first, green tea leaves are collected and washed to remove foreign substances adhering to the green tea leaves.

The green tea is one of the favorite beverages widely consumed in the world, and the main components of the green tea are catechin, caffeine, amino acid, vitamin and mineral, and these components are reported to exhibit various physiological activities. Particularly, it is known that catechin, which is one of active ingredients of green tea, has antitumor, anticancer, antioxidant, induction of cell suicide, inhibition of neovascularization and cholesterol lowering effect.

Next, the washed green tea leaves can be dried in a well-ventilated shade. The drying can be performed in a well-ventilated shady place to prevent the chlorophyll from being destroyed and the inherent fragrance of the green tea to disappear upon drying of the sunlight.

For example, when the drying is performed in a shade maintained at a temperature of 25 to 35 캜 and a humidity of 45 to 55% for 10 to 20 hours, the water content of the green tea leaves is 40 to 50 wt% %.

That is, in the drying of the green tea leaves, the moisture contained in the green tea leaves can be gradually evaporated as described above, so that the taste and aroma of the green tea can be more easily exerted, By facilitating penetration and promoting the fermentation action, the taste and flavor of green tea can be enhanced in the green tea leaf fermentation water.

Next, the dried green tea leaves can be heated and kneaded. In order to sufficiently leach the fragrance and the oil component of the dried green tea leaves, the present invention is a process of two stages of first and second tumbling Can proceed.

The first green tea leaves are dried by heating the dried green tea leaves in a container heated to a temperature of 190 to 210 ° C for 3 to 5 minutes and then drying at a temperature of 60 to 70 ° C for 30 to 80 minutes, The heated green tea leaves can be heated in a container heated to 130 to 160 ° C for 2 to 5 minutes and then dried at a temperature of 50 to 60 ° C for 50 to 100 minutes.

In the present invention, when the green tea leaf frying process is carried out below the lower limit range, the taste and flavor of the green tea leaves may not sufficiently reach and the oil component of the green tea leaves may not be sufficiently leached. The quality of the fermented green tea leaves may be deteriorated due to the carbonization of the green tea leaves.

After mixing the green tea leaves with water, the green tea leaves are removed to prepare green tea leaf fermentation water.

The green tea leaf fermentation water may be prepared by mixing green tea leaves at a weight ratio of 5 to 10 parts by weight with respect to 100 parts by weight of the water and then leaching the green tea leaves at a temperature of 30 to 40 ° C for 10 to 20 hours, When the leaching of green tea leaves is carried out below the lower limit range, the green tea fragrance and the oil component may not sufficiently be leached into the green tea leaf fermentation water. If the leaching of the green tea leaves is performed above the upper limit range, There may arise a problem that the physical properties of the salt to be produced are excessively leached.

Next, after taking out the germinated barley dipped in the mixed solution of the grape juice, the vitamin C and the salt solution, the germinated barley can be matured. The steaming is carried out by mixing the components of the grape juice, the vitamin C and the salt solution The infused shoot barley may be mixed with the cinnamon powder and then steamed in a steamer at 90 to 95 DEG C for 10 to 20 minutes.

In the present invention, the cinnamon powder can be used to enhance the flavor of the prepared shoot barley powder. The cinnamon powder promotes the immunity and promotes blood circulation, thereby helping to prevent vascular diseases and preventing food poisoning, And may be advantageous for storage of the germanium barley powder.

The dried bud barley may be firstly dried using a drier to remove moisture. The first drying may be performed at a temperature of 70 to 80 ° C for 1 to 30 minutes to remove moisture uniformly in the bud barley. 3 hours. ≪ / RTI >

Next, the primary dried dried shoot barley is taken out of the dryer, cooled, and then air-dried to be secondary dried. In the secondary drying, the dried barley is easily pulverized in the subsequent process, and the dried barley powder And maintaining the temperature at 20 to 25 DEG C for 10 to 20 minutes to improve the quality.

Next, the secondary dried germanium barley can be pulverized to produce germanium barley powder. The germination of the germanium barley is carried out using a known mill, and the milling method can be carried out using conventional knowledge in the art Those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims.

Meanwhile, in the preparation of the dried barley powder according to the present invention, prior to the primary drying of the cooked barley, the stevia extract may be added to enhance the flavor and nutritional content of the dried barley powder, followed by primary drying have.

That is, in the present invention, the flavor and nutritional content of the prepared germanium barley powder can be improved by mixing 1 to 5 parts by weight of the stevia extract with respect to 100 parts by weight of the cooked germanium barley. Can be prepared in the same manner.

In order to prepare the stevia extract, stevia fresh leaves and stems are collected and washed to remove foreign matter attached to the fresh leaves and stems of the stevia.

In the present invention, the collected stevia leaves and stems may be washed using a mixed solution in which sodium bicarbonate is dissolved. The mixed solution may be purified water in which sodium hydrogencarbonate (NaHCO ₃ ) is dissolved. The mixed solution has a concentration range of 1 to 3 (w / w)% and is heated at a temperature of 35 to 45 ° C for 5 to 10 minutes It is desirable to wash.

Next, the washed stevia fresh leaf can be dried in a dryer.

In the present invention, the drying of the stevia leaves can be performed in a dryer in which the chlorophyll of the stevia leaves is destroyed and the fragrance of the stevia is kept at a constant temperature and humidity during the drying of the sunlight. For example, Is dried for 5 to 10 hours in a drier maintained at a temperature of 30 to 40 캜 and a humidity of 40 to 45% so that the water content of the stevia fresh leaves is maintained at 30 to 40% by weight relative to the total weight of the first stevia fresh leaves can do.

Next, the dried stevia fresh leaf is mixed with purified water and heated to prepare the stevia raw leaf extract.

The Stevia raw leaf extract may be prepared by mixing 2500 to 3500 parts by weight of purified water with 100 parts by weight of the dried stevia leaves, and then heating the mixture at 90 to 95 ° C for 1 to 3 hours.

Then, the stevia stem can be dried to remove moisture contained in the stevia stem.

The stevia stem may be dried in a drier maintained at 45 to 50 캜 and at a humidity of 35 to 45% for 5 to 10 hours. The present invention can be applied to the stevia stem by drying the stevia stem The stevia stem can be easily evaporated so that the inherent fragrance and useful components of the stevia stem can be more easily exerted and the stevia stem can be broken by the breakage of the cell structure, It is possible to make the stem oil useful.

Next, the dried stevia stem may be mixed with purified water and heated to prepare the stevia stem extract.

The stevia stem extract is prepared by mixing 2000 to 3000 parts by weight of purified water with 100 parts by weight of the dried stevia stem, immersing the sliced stevia stem at a temperature of 90 to 95 ° C for 1 to 10 hours, It can be added to prepare the Stevia stem extract by heating in the range of Stevia stems, the temperature and the pressure vessel internal pressure of 110 to 125 ℃ the immersion of purified water of 2 to 3kgf / cm ² injected in the heater for 1-3 hours .

As described above, the stevia stem is immersed in the purified water and then extracted, so that the plant wall of the stevia stem can be weakened to increase the extraction efficiency.

Next, the Stevia extract can be prepared by mixing the Stevia raw leaf extract and the Stevia stem extract. The Stevia extract is prepared by mixing Stevia raw leaf extract and Stevia stem extract in a weight ratio of 7: 3 to 6: 4 .

The stevia extract may be aged by keeping it at a temperature of 3 to 8 캜 for 1 to 5 hours. By aging the stevia extract under the above-mentioned conditions, the stevia extract can be uniformly mixed and the fragrance can be enhanced.

Next, the prepared materials can be metered and mixed at a constant weight ratio.

That is, in the present invention, the materials include 7 to 17 parts by weight of germanium barley powder, 7 to 17 parts by weight of nano collagen, 5 to 15 parts by weight of fructooligosaccharide, 0.5 to 1.5 parts by weight of citric acid, 0.1 to 0.5 parts by weight of sodium citrate, 0.1 to 1.0 part by weight of calcium, 1 to 2 parts by weight of food gel (gelling agent), 0.05 to 0.2 parts by weight of carrageenan, 0.05 to 0.3 part by weight of steviolar gypsum and 50 to 65 parts by weight of purified water.

The metered and mixed materials may then be added to the tank and then stirred, with stirring of the mixed materials being allowed to stir at a temperature of 83 to 87 DEG C for 20 to 40 minutes.

Then, the stirred materials are filled in a filling machine and then cooled at a temperature of 25 to 30 DEG C to produce jelly using the bud of the present invention and the nanocolumns according to the present invention.

Hereinafter, the content of amino acid contained in the germanium barley powder used for preparing jelly according to the present invention was measured.

1. Extraction and Pretreatment

PITC labeling was performed using the PICO-tag method. The PITC-labeled sample was dissolved in 400 μl of buffer and 10 μl of the sample was dissolved in a buffer And loaded on HPLC.

sample sample amount (mg) Injection volume (ul) PITC-labeling volume (ul) Injection amount (mg) Barley powder 0.358 10 400 0.008950

2. Analysis equipment

a. System: 2 Waters 510 HPLC Pumps

Waters Gradient Controller

Waters 717 Automatic sampler

b. Column: Waters Pico-tag column (3.9 X 300 mm, 4 mm)

c. Detector: Waters 2487 UV detector, 254 nm

d. Data analysis: empower 2 software

3. Analysis conditions

Time (min) Flow % A % B Initial 1.0 100 0 9.0 1.0 86 14 9.2 1.0 80 20 17.5 1.0 54 46 17.7 1.0 0 100 21.0 1.0 100 0 24.0 1.0 100 0 25.0 1.0 100 0

4. Analysis Results

The content of amino acids contained in the germanium barley powder used in the jellies according to the present invention was measured under the above conditions, and the results are shown in FIG.

Referring to FIG. 1, it can be confirmed that the gangue barley powder used in the jelly according to the present invention contains various amino acids such as Glu and Gly in abundance, thereby satisfying the taste of health-oriented modern consumers sufficiently .

Hereinafter, the method for preparing jelly using the germanium barley powder and nano-collagen according to the present invention will be described in more detail with reference to specific examples and comparative examples.

≪ Example 1 >

13 parts by weight of germinated barley powder, 13 parts by weight of nano collagen, 10 parts by weight of fructooligosaccharide, 0.9 part by weight of citric acid, 0.3 part by weight of sodium citrate, 0.5 part by weight of calcium lactate, 1.7 parts by weight of food gel (gelling agent) 0.1 part by weight of carrageenan, 0.15 part by weight of steviola glycoside and 59.65 parts by weight of purified water were added to the tank and stirred at 85 DEG C for 30 minutes.

Then, the stirred materials were filled in a filling machine and then cooled at a temperature of 27 캜 to prepare a jelly using the sprout barley powder and nano collagen according to Example 1.

≪ Example 2 >

In the same manner as in Example 1, jelly was prepared using the germanium barley powder and nano-collagen. In Example 2, deep sea water was used as the salt solution.

≪ Example 3 >

In the same manner as in Example 1, jellies were prepared using the dried barley powder and the nano-collagen. In Example 3, before the first drying of the cooked barley, the weight of the steamed bean extract was adjusted to 3 parts by weight And then primary drying was carried out.

<Comparative Example>

The ginseng jelly (manufactured by S company) sold in the market was purchased and used as the jelly according to the comparative example.

Sensory evaluation was performed on the texture, texture, flavor, flavor, and preference of the jelly prepared according to Examples 1 to 3 and Comparative Examples as described above, and the results are shown in Table 4 below. The sensory test was conducted on 20 food specialists and general consumers. The score and evaluation criteria were based on the 9-point scoring method, and are shown in Table 3 below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Poor One Very bad

division Texture Incense (odor) Texture zest Comprehensive preference Example 1 8.4 8.5 8.4 8.6 8.5 Example 2 8.3 8.5 8.4 8.5 8.4 Example 3 8.4 8.4 8.5 8.4 8.4 Comparative Example 5.6 5.4 5.5 6.0 5.7

As shown in Table 3, the texture, texture, flavor, flavor and overall preference of the jelly prepared according to Examples 1 to 3 and Comparative Example were compared, and as a result, It was confirmed that the overall texture, texture, flavor, flavor and overall preference of the jelly were superior to those of the jelly prepared according to the comparative example.

It is considered that the jelly prepared according to Examples 1 to 3 was rich in various amino acids such as Glu and Gly in the germanium barley powder and thus satisfied the preference of the health-oriented modern consumer.

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be possible. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (3)

Materials consisting of bud barley powder, nano collagen, fructooligosaccharide, citric acid, sodium citrate, calcium lactate, food gel (gelatin), carrageenan, steviola glycosides and purified water were prepared,
7 to 17 parts by weight of nano-collagen, 5 to 15 parts by weight of fructooligosaccharide, 0.5 to 1.5 parts by weight of citric acid, and 5 to 15 parts by weight of fructooligosaccharide are mixed in a predetermined weight ratio, 0.1 to 0.5 parts by weight of sodium citrate, 0.1 to 1.0 part by weight of calcium lactate, 1 to 2 parts by weight of food gel (gelling agent), 0.05 to 0.2 parts by weight of carageenan, 0.05 to 0.3 part by weight of steviolar gypsum and 50 to 65 parts by weight of purified water Mixed in a weight ratio,
The metered and mixed materials are placed in a tank and stirred, the stirring of the mixed materials is carried out at a temperature of 83 to 87 DEG C for 20 to 40 minutes,
Filling the stirred materials in a filler, and cooling at a temperature of 25 to 30 DEG C,
The germanium barley powder,
Barley grown from 7 to 10 cm in size was prepared, washed with water,
The washed germinated barley is immersed in a mixed solution of grape juice, vitamin C and salt solution, and maintained at a temperature of 15 to 25 ° C for 10 to 30 minutes, wherein the salt solution is 0.2 to 0.5% by weight, C and the salt solution are mixed at a weight ratio of 5 to 15 parts by weight of the grape juice, 1 to 3 parts by weight of vitamin C and 5 to 10 parts by weight of the salt solution,
After the shoot barley is removed, the cooked wheat is mixed with the cinnamon powder into which the components of the mixture of the grape juice, vitamin C and salt solution have been impregnated, and the mixture is then steamed at a steam temperature of 90 to 95 ° C in a steam- Lt; RTI ID = 0.0 &gt;
The steamed barley is firstly dried by using a drier to remove moisture, and the primary drying is performed at a temperature of 70 to 80 ° C. for 1 to 3 hours,
The primary drying is carried out by withdrawing the primary dried barley to the outside of the dryer, cooling it and applying air to the primary drying, and the secondary drying is carried out at a temperature of 20 to 25 캜 for 10 to 20 minutes,
Wherein the second dried germanium barley is pulverized, and the second dried germanium barley is pulverized, thereby producing jelly using the germanium barley powder and the nano collagen.
delete Claims [1] A jelly using a germanium barley powder and a nano-collagen produced by the method of claim 1.

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