KR102284645B1 - Meal substitute jelly and its manufacturing method - Google Patents

Abstract

The present invention relates to a snack jelly and a manufacturing method thereof. According to the present invention, meat powder and grain powder are added to vitamin-rich fruit, uniform nutritional enhancement can be achieved and the jelly can be used as a snack rather than a dessert for children and senior citizens. In addition, a natural sweetener entailing no increase in blood sugar is used, and thus the jelly can be used as a snack for diabetic patients. According to the present invention, collagen extraction is performed using a lacquer fermentation extract, and thus collagen extraction efficiency can be enhanced and the efficacy of the jelly as a healthful food can be enhanced. In addition, an immune booster is added before sealing a container, and thus the safety of the jelly as a food delivered nationwide can be ensured. The snack jelly of the present invention is manufactured by heating and then cooling a jelly mixture. The jelly mixture contains an undiluted jelly solution prepared by mixing water with a natural sweetener prepared by extracting stevia with hot water and a mixture of 45 to 52 wt% of grain powder, 42 to 46 wt% of meat powder, 5 to 8% of chopped fruit, and gelatin-dissolved water prepared from collagen extracted using a fermentation liquid prepared by immersing and filtering a lacquer fermentation extract extracted from lacquer fermented using the natural sweetener prepared by extracting stevia with hot water.

Description

Jelly for snacks and its manufacturing method {Meal substitute jelly and its manufacturing method}

The present invention relates to a snack jelly and a method for manufacturing the same, and more specifically, it can be used as a snack for children or the elderly, not as a dessert, by adding meat powder and grain powder to vitamin-rich fruits to increase the nutrition evenly. By using a natural sweetener that does not raise blood sugar, even diabetic patients can use it as a snack. It relates to a snack jelly and a method for manufacturing the same, which can promote safety as a nationwide delivery food by adding an immune-enhancing solution before sealing.

Jelly is a food coagulated using colloids such as carrageenan, konjac, agar, alginic acid, konjac, pectin, and gelatin as the main material. There is a lot of food being served.

In general, gelatin, which is commercially available, is widely used as colloid. Gelatin is a kind of induced protein that can be obtained by treating collagen, a natural protein constituting animal hides, tendons, cartilage, etc., with hot water. am.

As an example of a technology for a jelly using such gelatin as a colloid, a technology for producing a jelly with good flavor, chewy texture, and soft using a direct fire method that does not use a reduced pressure heating method is disclosed in Korean Patent Laid-Open Publication No. It has been disclosed in "Method and Apparatus for Manufacturing Gelatin Jelly" of Publication No. 10-2016-011815 (published on September 22, 2016).

However, although gelatin is a protein, its nutritional value is not very high due to lack of or low nutritionally important amino acids such as tryptophan. there is.

Laid-Open Patent Publication No. 10-2016-011815

An object of the present invention is to meet the above technical problem, and by adding meat powder and grain powder to vitamin-rich fruit to increase nutrition evenly, it can be used as a snack for the elderly or children, not as a dessert. , To provide a snack jelly and a manufacturing method thereof, which can be used as a snack even for diabetic patients by using a natural sweetener that does not increase blood sugar.

Another object of the present invention is to increase the collagen extraction efficiency by extracting collagen using a fermented extract of poison ivy, and at the same time increase the efficacy as a health food, and to increase the safety as a nationwide delivery food by adding an immune boosting solution before sealing the container. It is intended to provide a snack jelly and a method for manufacturing the same.

As a means for achieving the above object, the configuration of the present invention is a jelly prepared by heating and cooling a jelly mixture, wherein the jelly mixture is obtained from lacquer tree fermented using a natural sweetener prepared by hot water extraction of stevia. Gelatin-dissolved water prepared from collagen extracted using fermented liquid prepared by immersion treatment and filtration of the extracted lacquer fermented extract, 5-10wt% of chopped fruits, 42-46wt% of meat powder, 45-52wt% of grain powder It is preferable to include a mixture of stevia, a natural sweetener prepared by boiling stevia, and a jelly undiluted solution prepared by mixing water.

The composition of this invention is to put 1500 g of raw radish, 150 g of dried radish, 800 g of raw carrot, 500 g of raw burdock, 100 g of dried shiitake, 200 g of lotus root, 40 g of ginseng, and 40 g of pogong young in a heating container, and add 7500 mL of water to 3 at 100 ° C. It is preferable to further include an immune enhancing solution extracted by boiling for a long time.

As a means for achieving the above object, the composition of the method of the present invention comprises the steps of preparing a natural sweetener by extracting stevia with boiling water, fermenting and extracting the lacquer tree, and then immersing and filtering the fermented lacquer extract to prepare a fermented liquid. Steps, extracting collagen from chicken feet using the fermentation broth, heating the collagen to produce gelatin, mixing chopped fruit, meat powder, and grain powder, and the chopped fruit and meat Preparing a jelly stock solution using a mixture of powder and grain powder, the natural sweetener and water; Cooling the heated jelly mixture to prepare jelly, preparing an immune enhancing solution of a natural ingredient, putting a predetermined amount of the jelly in a container, and then adding an immune enhancing solution of a natural ingredient, the container It is preferable if it is made including the step of sealing and packaging.

In the configuration of the method of the present invention, the step of preparing the natural sweetener is preferably performed by adding 1 to 5 times the weight of stevia and boiling at 90 to 120° C. for 2 to 6 hours to extract glycosides. do.

The method of the present invention comprises the steps of preparing the fermented liquid, extracting the fermented lacquer extract by adding the natural sweetener to the lacquer tree, and preparing the fermented liquid by immersing and filtering the fermented lacquer extract. It is preferable to include

The configuration of the method of the present invention comprises the steps of extracting the collagen, immersing the chicken feet slices washed with clean water in a fermentation broth, administering magnesium chloride or calcium chloride as a fermentation promoter, and then fermenting the chicken feet; It is preferable to include the step of lyophilizing the extracted collagen after extracting collagen from the chicken foot slices by immersing the slices in diluted acetic acid.

In the configuration of the method of the present invention, the step of preparing the immune enhancing solution comprises the steps of selecting and preparing at least one type from the group consisting of radish, radish, carrot, burdock, shiitake, lotus root, injin, pogongyeong, and Putting it in a heating container, adding 1 to 5 times the total weight of the composition, boiling it at 90 to 120° C. for 2 to 6 hours, extracting the immune-enhancing component, and filtering the solids from the extract. do.

This invention makes it possible to use as a snack for children or the elderly, not as a dessert, by adding meat powder and grain powder to fruit rich in vitamins to evenly increase the nutrition, and by using a natural sweetener that does not raise blood sugar. It can also be used as a snack for patients, and by extracting collagen using the fermented extract of poison ivy, it can increase the efficiency of collagen extraction and at the same time increase the efficacy as a health food. It has an effect that can achieve safety as a

1 is a process flow chart of a method for manufacturing jelly for snacks according to an embodiment of the present invention.

Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings in order to describe in detail enough that a person of ordinary skill in the art can easily carry out this invention. Other objects, features, and operational advantages of this invention, including the purpose, operation, and effect, will become more apparent by the description of the preferred embodiment.

For reference, the embodiments disclosed herein are only presented by selecting and presenting the most preferred embodiments to help those skilled in the art from among various possible implementations, and the technical spirit of the present invention is not necessarily limited or limited only by the presented embodiments. No, various changes, additions, and modifications including equivalents or substitutes are possible without departing from the technical spirit of the present invention.

In addition, the terms or expressions used in the specification and claims of the present application are defined on the basis of the principle that the inventor may appropriately define the concept of the term in order to best describe his invention. , should not be construed as being limited only to the conventional or dictionary meaning, but should be interpreted as meaning and concept consistent with the technical spirit of the present invention. As an example, the expression in the singular includes a plurality of expressions unless the context clearly indicates otherwise, and the expression regarding the direction is set based on the position expressed in the drawings for convenience of description.

1 is a process flow chart of a method for manufacturing jelly for snacks according to an embodiment of the present invention.

As shown in FIG. 1, the configuration of the snack jelly manufacturing method according to an embodiment of the present invention includes the steps of preparing a natural sweetener by extracting stevia with boiling water (S10), fermenting and extracting the lacquer tree, and then fermenting the lacquer tree. Preparing a fermented broth by immersing and filtering the extract (S20), extracting collagen from chicken feet using the fermented broth (S30), and heating the collagen to prepare gelatin (S40); Mixing the chopped fruit, meat powder, and grain powder (S50), and using the mixture of the chopped fruit, meat powder, and grain powder, and the natural sweetener and water to prepare a jelly undiluted solution (S60); Preparing a jelly mixture by mixing a jelly stock solution with water in which gelatin is dissolved (S70), heating the jelly mixture (S80), cooling the heated jelly mixture to prepare jelly (S90) and , a step of preparing an immune enhancing solution of natural ingredients (S100), adding a certain amount of the jelly in a container, and then adding an immune enhancing solution of a natural ingredient (S110), and sealing the container and packaging (S120) is made including

The step of preparing the natural sweetener (S10) consists of a process of extracting glycosides by adding water 1 to 5 times the weight of stevia and boiling it at 90 to 120° C. for 2 to 6 hours,

The step of preparing the fermented broth (S20) includes adding a natural sweetener to the lacquer tree and fermenting it to extract the lacquer fermented extract, and preparing the fermented broth by immersing and filtering the lacquer fermented extract.

The step of extracting the collagen (S30) includes immersing the chicken foot slices washed with clean water in a fermentation broth, administering magnesium chloride or calcium chloride as a fermentation promoter, and then fermenting it, and diluting the fermented chicken foot slices in dilute acetic acid. After extracting collagen from the chicken foot section by immersion, it is made including the step of freeze-drying the extracted collagen.

The step of preparing the immune enhancing solution (S100) is a step of selecting and preparing at least one from the group consisting of radish, radish, carrot, burdock, shiitake, lotus root, injin, and pogongyeong, and put it in a heating container and put the composition It is made by adding 1 to 5 times the total weight of water and boiling at 90 to 120° C. for 2 to 6 hours to extract the immune-enhancing components, and filtering the solids from the extract.

In the step of extracting the immune-enhancing component, 1500 g of raw radish, 150 g of dried radish, 800 g of raw carrot, 500 g of raw burdock, 100 g of dried shiitake, 200 g of lotus root, 40 g of ginseng, and 40 g of pogong young are placed in a heating container, and 7500 mL of water is added. Boil at 100°C for 3 hours and extract.

Radish is one of the main vegetables containing a large amount of nutrients such as vitamins and the like in the roots and leaves. In particular, radish leaves have a wide distribution of chlorophyll, which is responsible for photosynthesis, and a low sugar content, but are rich in vitamins A, B1, B2, C, niacin, protein, lipid, iron, and calcium as well as evenly containing them. It is known to be good for preventing adult diseases as a fibrous food, and according to a recent study, it is useful for the treatment of obesity and constipation, and it is reported to be beneficial for the stomach as it contains a starch-degrading enzyme, Diastase.

The radish corresponds to leaves and stems except for radish roots, and dried radish is called Shiraegi. The unsweetened dried product contains anticancer ingredients such as glyconasturtiin, glycosinolate, methyl mercaptane and mustard oil, as well as beta-carotene ( -carotene), anthocyanin, chlorophyll, and vitamin C. More than 35% of dry matter is dietary fiber, and about 20% of protein, iron, and calcium are contained. Raw radish harvested from radish is woven with straw, twine, nylon string, etc., then hung in a suitable place to dry naturally, then boiled and eaten when necessary while being stored. Subsequently, the value of food is bound to decrease significantly. In this regard, it is necessary to develop a health food that can utilize the active ingredient of radish and popularize it.

The carrot (Daucus carota var sativus) is a root crop of the Umbrella family. Carrots contain a variety of vitamins, minerals, and dietary fiber, including vitamin A (beta-carotene).

The burdock (Arctium lappa L.) is a plant belonging to the Asteraceae and is widely cultivated in Gyeongsangnam-do, Korea. Burdock is an alkaline food with 76% water and sugar as its main ingredient. Most of the carbohydrates exist in the form of inulin, and it is known that caffeoylquinic acid derivatives, a phenol component with antioxidant properties, exist. It is reported to have various functions such as mutagenicity, anti-cancer, and anti-aging.

The shiitake mushroom (Lentinula edodes) is a mushroom belonging to the basidiomycetes Pleurodiaceae. Shiitake mushrooms are rich in protein, fat, and carbohydrates, as well as minerals such as calcium, potassium, phosphorus, selenium, and iron, vitamins such as B1 and B2, and dietary fiber. Ergosterol, provitamin D contained in shiitake mushrooms, promotes calcium absorption and utilization, so it makes bones and teeth strong, and is known to prevent and treat osteoporosis and rickets. In addition, it has physiologically active substances such as erithadenine, which is effective for lowering blood pressure and diabetes, and niacin, which is involved in carbohydrate, fat, protein metabolism, cellular respiration, and glycolysis.

The lotus root is the rhizome of the lotus flower (Nelumbo nucifera Gaertner), which is a perennial herb belonging to the water lily family. The main component is carbohydrates, mostly starch. Amino acids include aspartic acid, arginine, and tyrosine, as well as lecithin and pectin. It is also characterized by containing vitamin B12. Lotus root has been used for antipyretic detoxification, small blood loss, unihememia, urine bleeding, intestinal bleeding and hemostasis.

The ginseng (茵蔯, Artermisiae Scoparia Waldstein et Kitamura) is a perennial herb in the Asteraceae family. Injin is said to treat mother's fecal bleeding, postpartum abdominal pain, irregular menstruation, chills and fever due to cold, old dysentery, skin disease, various diseases of the genitals, customs, scabies, and tumors. In addition, it has the effect of treating and preventing liver diseases such as damaged liver recovery, jinbang liver, liver cancer, hepatitis, and jaundice. As the main component of phosphorus, it contains essential oil components including pinene, terpinene, limonene, terpineol, and coumarin, and aromatic oxycarboxylic acids such as chlorgenic acid, caffeic acid and phenolic acid.

The pogongyeong (蒲公英, Taraxacum platycarpum H. Dahlsi) is a dried medicinal herb of a dandelion or a plant belonging to the family Asteraceae, and is called as sulphurous plant, designated or pogongcho. It has been reported to have the function of reducing fever and eliminating boils, anti-inflammatory, hepatoprotective and cadmium detoxification. It is also said to be effective in curing jaundice, swelling, and measles, as well as making the hair black again. As representative active ingredients of Pogongyoung, taraxastenol, taraxarol, taraxerol, etc. have been reported, and there are ingredients that inhibit carcinogens.

According to the above configuration, the operation of the snack jelly and its manufacturing method according to an embodiment of the present invention is as follows.

First, a natural sweetener is prepared by putting stevia in a heating container, adding water 1 to 5 times the weight of stevia, boiling it at 90 to 120° C. for 2 to 6 hours, and extracting glycosides (S10). The glycoside has a sweet taste 200 times stronger than sugar, but since it is calorie-free and can reduce the sugar content when used in food, it can be very usefully used in the manufacture of healthy food for diabetic patients.

Next, the natural sweetener is added to the lacquer tree cut to an appropriate size, fermented to extract the lacquer fermented extract, and then the fermented lacquer extract is immersed and filtered to prepare a fermented broth (S20). The fermentation broth contains metabolites and fermented bacteria of microorganisms used during lacquer fermentation, and when used for collagen extraction of chicken foot slices, collagen extraction efficiency can be increased, and also contains components that inhibit cancer and protect liver cells and stomach. Therefore, it can increase the efficacy as a healthy food.

Then, after immersing the washed chicken feet slices in the fermentation broth with clean water, magnesium chloride or calcium chloride, which is a fermentation promoter, is administered, and then fermented at 20-25° C. for 72-96 hours, and then the treated chicken feet slices are again Collagen is extracted from chicken foot slices by immersion in diluted acetic acid for 72 to 96 hours and freeze-dried (S30).

Next, the collagen is heated to prepare gelatin (S40).

Then, 5-10wt% of chopped fruit, 42-46wt% of meat powder, and 45-52wt% of grain powder are mixed (S50). For the above fruits, one or more kinds of melon, pineapple, mango, kiwi, sweet persimmon, orange, apple, pear, blueberry, raspberry, cherry, etc. can be used. is used by subtracting

Next, a jelly stock solution is prepared by adding the natural sweetener and water to the mixture of the chopped fruit, meat powder, and grain powder (S60).

Then, 20-30 g of gelatin is added to 1 liter of water and heated to dissolve the gelatin in water, and then 600 g of the jelly stock solution is mixed with the water in which the gelatin is dissolved to prepare a jelly mixture (S70).

Next, the jelly mixture is heated while stirring at 65 ~ 75 ℃ 30 minutes (S80).

Then, the heated jelly mixture is cooled in a refrigerator for 16 to 20 hours to harden to prepare jelly (S90).

Next, put 1500 g of raw radish, 150 g of dried radish, 800 g of raw carrot, 500 g of raw burdock, 100 g of dried shiitake, 200 g of lotus root, 40 g of ginseng, and 40 g of pogong young in a heating container, add 7500 mL of water and boil at 100 ° C for 3 hours for immunity After extracting the enhancing component, the immune enhancing solution is prepared by filtering the solid content from the immune enhancing component extract (S100).

Then, after putting a certain amount of jelly in a container, a certain amount of an immune enhancing solution of natural ingredients is added to promote safety as a delivery food (S110).

(Experimental example)

In order to check whether the propagation of harmful bacteria can be prevented by adding the above-mentioned immune enhancing solution, Examples and Comparative Examples in which only the addition of the immune enhancing solution is different was prepared and a bacterial detection test was performed. The bacteria detection test was performed on a sterile workbench, and a dry film medium for Staphylococcus aureus was used.

First, as an example, put 9 mL of sterile water in 1 g of the immune enhancing solution and make a 10-fold dilution solution mixed evenly using a homogenizer. Next, after transferring the sample diluted solution to a sterilized test tube, inoculate Staphylococcus aureus to a ^{concentration of 2.0×10 2} CFU/mL and mix using a vortex mixer. Then, 1 mL of the completed sample solution is inoculated on dry film medium, and then transferred to an incubator and incubated at 35° C. for 48 hours. Next, after 48 hours, the number of colonies formed on the dry film medium was read and the change rate of the number of bacteria was calculated, and the results are shown in Table 1 below.

Example comparative example immune booster
With or without application ○ × fungal concentration
(CFU/mL) 1.6×10 ² 3.2×10 ² number of bacteria
rate of change -20% +60%

As can be seen from the above results, in the case of Example, the bacteria decreased than the concentration of the inoculated bacteria, but in the case of the Comparative Example, it was confirmed that the bacteria increased than the concentration of the inoculated bacteria. That is, it can be confirmed that the concentration of bacteria is different depending on whether or not the immune enhancing solution is added, and the possibility of propagation of harmful bacteria during delivery can be eliminated due to the antibacterial effect of the immune enhancing solution.

As such, when the addition of the immune enhancing solution of natural ingredients is finished before sealing, the container is sealed and finally packaged (S120).

Claims (7)

delete In the jelly prepared by heating and then cooling the jelly mixture,
The jelly mixture,
Water in which gelatin is prepared from collagen extracted using a fermentation broth prepared by immersion treatment and filtration of a lacquer fermented extract extracted from lacquer tree fermented using a natural sweetener prepared by extracting stevia with boiling water;
A mixture of 5-10wt% of chopped fruit, 42-46wt% of meat powder, 45-52wt% of grain powder, a natural sweetener prepared by boiling stevia and a jelly undiluted solution prepared by mixing water,
1500g raw radish, 150g dried radish, 800g raw carrot, 500g raw burdock, 100g dried shiitake mushroom, 200g lotus root, 40g ginseng, 40g pogongyoung in a heating container, add 7500mL of water and boil at 100℃ for 3 hours to enhance the extracted immunity. Jelly for snacks, characterized in that it comprises a liquid. A step of extracting stevia with hot water to prepare a natural sweetener;
A step of fermenting and extracting the lacquer tree, followed by immersion treatment and filtration of the fermented lacquer extract to prepare a fermented liquid;
extracting collagen from chicken feet using the fermentation broth;
heating the collagen to prepare gelatin;
A step of mixing chopped fruit, meat powder, and grain powder;
preparing a jelly stock solution using a mixture of the chopped fruit, meat powder, and grain powder, and the natural sweetener and water;
Preparing a jelly mixture by mixing a jelly undiluted solution with water in which gelatin is dissolved;
heating the jelly mixture;
Cooling the heated jelly mixture to prepare jelly;
A step of preparing an immune enhancing solution of natural ingredients;
Adding a certain amount of the jelly in a container and then adding an immune enhancing solution of natural ingredients;
sealing and packaging the container;
The jelly mixture includes water in which gelatin is dissolved, prepared from collagen extracted using a fermentation broth prepared by immersion treatment and filtering, A mixture of 5~10wt% chopped fruit, 42~46wt% meat powder, 45~52wt% grain powder, a natural sweetener prepared by boiling stevia and water, a jelly undiluted solution prepared by mixing water, 1500g raw radish, 150g dried radish, 800g raw carrot, 500g raw burdock, 100g dried shiitake mushroom, 200g lotus root, 40g ginseng, 40g pogongyoung in a heating container, add 7500mL of water and boil at 100℃ for 3 hours Method for producing jelly for snacks, characterized in that made. 4. The method of claim 3,
The step of preparing the natural sweetener comprises:
A method of manufacturing snack jelly, characterized in that it comprises the process of extracting glycosides by adding 1 to 5 times the weight of stevia and boiling at 90 to 120 ° C. for 2 to 6 hours. 4. The method of claim 3,
The step of preparing the fermentation broth,
adding the natural sweetener to the lacquer tree and fermenting it to extract the lacquer fermented extract;
A method for manufacturing snack jelly, comprising the step of preparing a fermented liquid by immersing and filtering the lacquer fermented extract. 4. The method of claim 3,
The step of extracting the collagen,
A step of immersing the chicken foot sections washed with clean water in the fermentation broth,
A step of fermenting after administration of magnesium chloride or calcium chloride, which is a fermentation accelerator;
A method for manufacturing snack jelly, comprising extracting collagen from chicken foot segments by immersing the fermented chicken foot segments in diluted acetic acid and then freeze-drying the extracted collagen. delete

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