KR102551542B1 - Yuja sweet bean jelly containing ginkgo leaf extract and method for making the same - Google Patents

Abstract

The present invention includes the steps of putting agar in distilled water and calling it; mixing xylose sugar and cyclodextrin; Heating and dissolving the soaked agar; Injecting xylose sugar, cyclodextrin, and oligosaccharide and heating; Injecting and heating ginkgo leaf extract, yujacheong, and white bean paste; It relates to a method for producing citron yokan containing ginkgo leaf extract, comprising the step of cooling at room temperature.

Description

Citron bean jelly containing ginkgo leaf extract and its manufacturing method {YUJA SWEET BEAN JELLY CONTAINING GINKGO LEAF EXTRACT AND METHOD FOR MAKING THE SAME}

The present invention relates to citron yokan containing ginkgo leaf extract and a manufacturing method thereof.

Yanggaeng is a food made by boiling red beans, straining them through a sieve, mixing sugar, flour, brown flour, etc., and putting them in a mold and steaming them. , pea yanggaeng, sweet potato yanggaeng, etc. are known.

In general, yanggaeng is made by adding bean paste, sugar, and agar to water, mixing, and heating. At this time, special products are manufactured by adding auxiliary ingredients to meet modern people's tastes and improve physical health.

Ginkgo biloba extract, when manufactured as a product, has a cloudy color, strong off-flavor and bitter taste, and yogaeng containing ginkgo biloba extract has not yet been developed.

Accordingly, the inventors of the present invention have completed the present invention after a long period of research and trial and error for citron yokan containing ginkgo leaf extract and a manufacturing method thereof.

An object of the present invention is to provide a citron yokan containing ginkgo biloba extract and a method for manufacturing the same as a snack that can improve health.

Meanwhile, other unspecified objects of the present invention will be additionally considered within the scope that can be easily inferred from the following detailed description and effects thereof.

According to an embodiment of the present invention, the step of putting agar into distilled water and calling; mixing xylose sugar and cyclodextrin; Heating and dissolving the soaked agar; Injecting xylose sugar, cyclodextrin, and oligosaccharide and heating; Injecting and heating ginkgo leaf extract, yujacheong, and white bean paste; Provided is a method for producing citron yokan containing ginkgo leaf extract, comprising the step of cooling at room temperature.

The ginkgo biloba extract may include ginkgo biloba powder.

The ginkgo biloba powder is obtained by collecting raw ginkgo leaves; Fresh ginkgo leaf washing step; Raw ginkgo leaf shade drying step; And it can be prepared by a powdering step of powdering to a size of 300㎛ or less.

In the step of putting agar in the distilled water and calling it, the agar may be put in distilled water and then called for 10 minutes or more after stirring.

In the step of adding and heating the xylose sugar, cyclodextrin, and oligosaccharide, after the heated agar is melted, xylose sugar, cyclodextrin, and oligosaccharide are added and heated for at least 2 minutes, and the ginkgo leaf extract, citron extract, and white bean paste are added, In the heating step, after the added sugar is melted, ginkgo biloba extract, citron extract, and white bean paste may be added and heated for 3 minutes or more.

The step of cooling at room temperature may be cooled at room temperature for 1 hour or more after being put into a container.

0.1 to 0.9 w% of ginkgo leaf extract, 4 to 5 w% of citron extract, 30 to 34 w% of white bean paste, 14 to 16 w% of xylose sugar, 1 to 2 w% of cyclodextrin, 3 to 4 w% of Oligosaccharides, 1 to 2 w% of agar and 38 to 43 w% of distilled water may be used.

According to another embodiment of the present invention, citron yokan containing ginkgo leaf extract, including ginkgo biloba extract, citron extract, white bean paste, xylose sugar, cyclodextrin, oligosaccharide, and agar, may be provided.

The ginkgo biloba extract may include ginkgo biloba powder.

0.1 to 1.5 w% of ginkgo leaf extract, 4 to 8 w% of citron extract, 30 to 55 w% of white bean paste, 14 to 26 w% of xylose sugar, 1 to 4 w% of cyclodextrin, 3 to 7 w% of oligosaccharide, 1 to 3 w% of agar.

0.3 to 1.5 w% of ginkgo leaf extract, 7 to 8 w% of citron extract, 53 to 55 w% of white bean paste, 25 to 26 w% of xylose sugar, 2 to 4 w% of cyclodextrin, 5 to 7 w% of oligosaccharides, 2 to 3 w% of agar.

According to the citron yokan containing the ginkgo leaf extract and the manufacturing method thereof according to the present invention, the bitter taste and odor peculiar to the ginkgo leaf extract can be eliminated.

According to the yuzu yogaeng containing the ginkgo leaf extract and the manufacturing method thereof according to the present invention, yogaeng as a health functional food can be provided while maintaining sweetness.

On the other hand, even if the effects are not explicitly mentioned here, it is added that the effects described in the following specification expected by the technical features of the present invention and their provisional effects are treated as described in the specification of the present invention.

1 is a view showing a method for manufacturing citron yokan containing ginkgo leaf extract according to an embodiment of the present invention.
2 is a view showing a method for producing ginkgo biloba powder contained in citron yogaeng containing ginkgo biloba extract.
3 is a view showing a method for manufacturing citron yokan containing ginkgo leaf extract according to another embodiment of the present invention.
It is revealed that the accompanying drawings are illustrated as references for understanding the technical idea of the present invention, and thereby the scope of the present invention is not limited.

In the description of the present invention, if it is determined that a related known function may unnecessarily obscure the subject matter of the present invention as an obvious matter to those skilled in the art, the detailed description thereof will be omitted.

Terms used in this application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, the terms "include" or "have" are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded.

Hereinafter, embodiments of citron yokan containing ginkgo leaf extract and a method for manufacturing the same according to the present invention will be described in detail with reference to the accompanying drawings. In the description with reference to the accompanying drawings, the same or corresponding components are the same drawings. Numbers are given and overlapping descriptions thereof will be omitted.

1 is a view showing a method for manufacturing citron yokan containing ginkgo leaf extract according to an embodiment of the present invention.

Referring to FIG. 1, the manufacturing method of citron yokan containing ginkgo leaf extract includes agar soaking step (S100), xylose sugar and cyclodextrin mixing step (S200), first heating step for melting agar (S300), xylose sugar , Cyclodextrin and oligosaccharide input step (S400), second heating step (S500), ginkgo leaf extract, citron extract, white bean paste step (S600), third heating step (S700), cooling step (S800).

The agar soaking step (S100) is a step in which agar is put in distilled water and the agar is called. Specifically, after putting agar in distilled water and stirring it well, it can be soaked by leaving it at room temperature for 10 minutes or more. Agar can be added to distilled water in powder form. The particle size of the agar powder may be 300um or less.

Distilled water may be used in an amount of 38 to 43 w% based on the total amount of material. For example, distilled water may be used at 40w%. In addition, 200 to 250 g of distilled water may be used. For example, 220 g of distilled water may be used.

Agar may be added in an amount of 1 to 2 w% based on the total amount of material. For example, agar may be added at 1.5 w%. In addition, 7 to 9 g of agar may be added. For example, 8 g of agar may be added.

The input ratio of distilled water and agar may be 220:8.

The mixing of xylose sugar and cyclodextrin (S200) is a step of mixing xylose sugar and cyclodextrin together. Here, xylose sugar and cyclodextrin can be mixed uniformly.

Xylose sugar may be a mixture of xylose and sugar. Similar to arabinose, when ingested with sugar, xylose inhibits sucrose-α-glucosidase in the small intestine, allowing sugar to be excreted without being broken down into glucose and fructose.

In general, sugar is added when making yokan, and since the main component of sugar is almost sucrose, it is easily absorbed by the body. Absorbed sugar is broken down into glucose and fructose, which are then used primarily as a source of energy. Sugar can be converted into fat in the body and can cause obesity, and eating sugar-rich foods before meals can raise blood sugar levels and pose a risk to diabetic patients.

However, xylose can bring about an effect of suppressing an increase in blood sugar level and an increase in blood insulin concentration, as well as an effect of lowering calorie intake by preventing the absorption of sugar in the body. Accordingly, xylose can be used as a substance that can prevent obesity and diabetes.

Xylose sugar may be used in an amount of 14 to 16 w% based on the total amount of material. Xylose sugar can be used at 15.5 w%. Also, 84 to 86 g of xylose sugar may be used. For example, 85 grams of xylose sugar can be used.

Cyclodextrins are white crystals or crystalline powders that are odorless and have a slight sweet taste. It can improve the physical properties and texture of food by increasing the stickiness and viscosity of food and improving emulsion stability. Cyclodextrin can function as a stabilizer for flavoring and coloring agents, an emulsifying agent, and a deodorant.

In the present invention, cyclodextrin can play a role in eliminating the bitter taste and off-flavor of ginkgo leaf powder. That is, bitter taste and off-flavor can be masked by the addition of cyclodextrin.

Cyclodextrin may be used in an amount of 1 to 2 w% based on the total amount of the material. Cyclodextrin can be used at 1.8 w%. In addition, 9 to 11 g of cyclodextrin may be used. For example, 10 g of cyclodextrin may be used.

The input ratio of xylose sugar and cyclodextrin may be 85:10.

The first heating step (S300) for melting the agar is a step of melting the agar by putting the soaked agar in a container and heating it. Heating may be provided over low heat, and the agar may be stirred during heating. The first heating step (S300) may proceed until the agar is completely melted.

The step of adding xylose sugar, cyclodextrin and oligosaccharide (S400) is a step of adding xylose sugar, cyclodextrin and oligosaccharide to the melted agar. Specifically, a mixture of xylose sugar and cyclodextrin and oligosaccharides may be added.

Oligosaccharide is a glycosidic linkage of monosaccharides, and is a generic term for disaccharides composed of 2 monosaccharides to 10 monosaccharides, and is a low-calorie sweetener that is not easily decomposed by digestive enzymes and is not used as an energy source. Its sweetness is 30~50% of sugar, and it is a functional polysaccharide that can suppress obesity and tooth decay, improve blood sugar, and reduce cholesterol or triglyceride. In addition, these oligosaccharides can improve the color and color of yanggaeng.

Oligosaccharides may be used in an amount of 3 to 4 wt% based on the total amount of the material. Oligosaccharides may be used at 3.6 w%. In addition, 19 to 21 g of oligosaccharides may be used. For example, 20 g of oligosaccharides may be used.

The input ratio of xylose sugar, cyclodextrin and oligosaccharide may be 85:10:20.

The second heating step (S500) is a step of heating the materials after adding xylose sugar, cyclodextrin, and oligosaccharide. The second heating step (S500) may be performed with higher heat (eg, medium heat) than the first heating step (S300). The second heating step (S500) may proceed until the xylose sugar is completely melted. The second heating step (S500) may proceed for 2 minutes or more. Since the second heating step (S500) proceeds immediately after xylose sugar, cyclodextrin, and oligosaccharide are added, the first heating step (S300) and the second heating step (S500) are performed almost continuously, and only the intensity of fire may vary. .

The step of adding ginkgo leaf extract, citron extract, and white bean paste (S600) is a step of adding ginkgo leaf extract, citron extract, and white bean paste to the material subjected to the second heating step (S500).

Ginkgo biloba contains flavonoid and terpenoid compounds, which can remove free radicals, protect cell membranes, and lower blood pressure. In addition, ginkgo biloba has the effect of strengthening the respiratory function and eliminating inflammation, so it is effective for seawater and asthma.

Flavonoids have the effect of protecting nerves, myocardium, blood vessels, and retina from being damaged, preventing heart disease, cancer, Alzheimer's disease, and dementia through antioxidant action, and neutralizing active oxygen. In addition, tepenoid components such as ginkgo lide and bilobalide can dilate blood vessels and inhibit platelet aggregation to exert an effect of improving blood circulation. In addition, ginkgo leaves contain Ginkgoplaton, which can improve blood circulation, eliminate blood clots, and prevent blood aging.

Ginkgo biloba extract can protect cranial nerves with its powerful antioxidant action that reduces free radicals of beta-amyloid. Specifically, in vitro tests, it can confirm the effects of inhibiting apoptosis, reducing reactive oxygen species, inhibiting the increase of amyloid protein, and inhibiting beta-amyloid production. In the human body application test, it was confirmed that words, color memory, learning efficiency, and working memory were significantly improved. According to this, ginkgo biloba extract not only enhances brain functions such as improving memory and learning ability, but also can exert an effect of preventing dementia.

The ginkgo biloba extract may include ginkgo biloba powder.

The input amount of the ginkgo leaf extract may be 0.1 to 0.9 w% based on the total amount of the material. The input amount of the ginkgo leaf extract may be 1 to 5 g. Preferably, the input amount of the ginkgo biloba extract may be 1 to 4 g.

2 is a view showing a method for producing ginkgo biloba powder contained in citron yogaeng containing ginkgo biloba extract. In particular, Figure 2 shows a method for preparing a ginkgo biloba extract as a ginkgo biloba powder.

Referring to Figure 2, the ginkgo biloba extract is collected raw ginkgo leaves step (S1000); Fresh ginkgo leaf washing step (S2000); Raw ginkgo leaf shade drying step (S3000); And it can be manufactured through a powdering step (S4000).

The raw ginkgo leaves collection step (S1000) is a step of picking raw ginkgo leaves from the mountain, and may be collected from mountains such as Naejangsan Mountain in summer such as July.

The fresh ginkgo leaf washing step (S2000) is a step of removing diseased leaves or foreign substances and washing the selected raw ginkgo leaves whose quality is higher than a predetermined standard.

The step of drying fresh ginkgo leaves in the shade (S3000) is a step of drying the washed fresh ginkgo leaves in the shade for at least one week.

The powdering step (S4000) is a step of powdering the dried raw ginkgo leaves in the shade, and the particle size of the powder may be 300um or less.

Yujacheong can exert functions such as preventing and treating colds, preventing and treating high blood pressure, preventing stroke, recovering from fatigue, relieving hangovers, supplying calcium, and relieving constipation.

Specifically, citron contains a large amount of vitamin C and citric acid, so it has cold prevention, sweating, antipyretic, anti-inflammatory, and antitussive effects, and the limonene component can exert the effect of relieving sore throat and cough. In addition, the limonene and pectin components are effective in preventing high blood pressure by promoting blood circulation, and the hesperidin substance contained in citron protects capillaries, prevents cerebrovascular disorders, and stabilizes blood pressure, which is very helpful in preventing stroke. This can be. Citric acid and vitamin C can relieve stress and relieve hangovers. In addition, due to its high calcium and fiber content, it can help prevent osteoporosis and constipation.

On the other hand, as citron extract is added in the present invention, the bitter taste and smell peculiar to ginkgo leaves can be partially masked by the fresh taste and aroma of yuzu, so the bitter taste and odor peculiar to ginkgo leaf powder can be eliminated. Also, the color of citron can complement the color of yogaeng. Accordingly, yogaeng with improved quality can be provided.

Yujacheong may be provided by mixing citron and sugar and then aging.

The input amount of yujacheong may be 4 to 5 w% based on the total amount of material. The amount of citron extract may be 4.7 w%. In addition, the input amount of yujacheong may be 25 to 27 g. For example, the amount of citron extract may be 26g.

White bean paste can be used as a substitute for red bean bean paste so as not to damage the color provided by ginkgo leaf extract and citron extract. That is, red bean sediment may be used in general yanggaeng production, but in the present invention, white bean paste may be used to adjust the color. Accordingly, the appearance and quality of yanggaeng may be improved.

The input amount of white sediment may be 30 to 34 w% based on the total amount of material. The input amount of white bean paste may be 176 to 179 g.

The sum of each input amount of the ginkgo leaf extract and white bean may be constant. For example, the sum of the input amounts of the ginkgo leaf extract and white bean paste may be constant at 180 g. Therefore, when the input amount of the ginkgo leaf extract is 1 g, the input amount of white bean paste is 179 g, and when the input amount of the ginkgo leaf extract is 4 g, the input amount of white bean paste may be 176 g.

The third heating step (S700) is a step of heating the ingredients after adding the ginkgo leaf extract, yujacheong, and white bean paste. The third heating step (S700) may be performed with the same fire intensity as the second heating step (S500), but is not limited thereto. The third heating step (S700) may be performed while stirring the materials, and may be performed for 3 minutes or more. In this way, the materials can be homogenized. Since the third heating step (S700) proceeds immediately after the ginkgo leaf extract, citron extract, and white bean paste are added, the second heating step (S500) and the third heating step (S700) can be performed almost continuously.

The cooling step (S800) is a step of pouring the heated materials into a mold and cooling them. For example, you can put the ingredients in a square plastic container. The container may have dimensions of 2x2x2 cm. The cooling step (S800) may be performed at room temperature and may be performed for 1 hour or more. The ingredients can be gelled and completed into yogaeng.

[Table 1] below illustratively shows the amount (g) of materials input to the manufacturing method of citron yokan containing ginkgo leaf extract according to an embodiment of the present invention. Here, the ginkgo biloba extract is ginkgo biloba powder.

Example ginkgo leaf powder Yujacheong white bean paste xylose sugar cyclodextrin oligosaccharide agar Distilled water One One 26 179 85 10 20 8 220 2 2 26 178 85 10 20 8 220 3 3 26 177 85 10 20 8 220 4 4 26 176 85 10 20 8 220

[Table 2] below exemplarily shows the ratio (w%) of materials input to the manufacturing method of citron yokan containing ginkgo leaf extract according to an embodiment of the present invention.

Example ginkgo leaf powder Yujacheong white bean paste xylose sugar cyclodextrin oligosaccharide agar Distilled water One 0.2 4.7 32.6 15.5 1.8 3.6 1.5 40.1 2 0.4 4.7 32.4 15.5 1.8 3.6 1.5 40.1 3 0.5 4.7 32.2 15.5 1.8 3.6 1.5 40.1 4 0.7 4.7 32.1 15.5 1.8 3.6 1.5 40.1

[Table 3] below shows the sensory test results of Examples and Comparative Examples of the present invention.

The sensory test conditions are as follows.

* Test subjects: 30 people

* Score: 1 to 5 (1: very poor, 2: poor, 3: average, 4: good, 5: very good)

condition Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Ginkgo biloba powder (g) One 2 3 4 - 2 2 Citron extract (g) 26 26 26 26 26 - 26 sediment white bean paste
179g white bean paste
178g white bean paste
177g white bean paste
176g white bean paste
180g white bean paste
178g red bean sediment
178g sensory test color 4.6 4.8 4.7 4.7 4.3 3.8 3.9 taste 4.7 4.9 4.8 4.8 4.2 3.5 4.2 incense 4.5 4.9 4.8 4.7 4.1 3.2 4.2 texture 4.3 4.5 4.4 4.4 4.3 4.0 3.9 preference 4.7 4.9 4.8 4.7 4.2 3.5 4.0

Referring to [Table 3], in the case of Comparative Example 1 without ginkgo leaf powder, the evaluation was relatively low in terms of taste and aroma, and even though ginkgo leaf powder was added, in the case of Comparative Example 2 without adding citron extract, the taste and aroma were evaluated significantly low. . It is believed that this is due to the unique bitter taste and off-flavor of ginkgo leaf powder. In addition, even though ginkgo leaf powder and citron extract were added, Comparative Example 3 using red bean sediment was evaluated low in terms of color and texture.

On the other hand, among the Examples, the evaluation for Example 2 was the highest.

Citron yogaeng containing the ginkgo leaf extract according to the present invention may include ginkgo leaf extract, citron extract, white bean paste, xylose sugar, cyclodextrin, oligosaccharide, and agar.

Citron yokan containing ginkgo leaf extract according to the present invention contains 0.1 to 1.5 w% of ginkgo leaf extract, 4 to 8 w% of citron extract, 30 to 55 w% of white bean paste, 14 to 26 w% of xylose sugar, 1 to 4 w% cyclodextrin, 3 to 7 w% oligosaccharides, and 1 to 3 w% agar.

Citron yokan containing ginkgo leaf extract according to the present invention contains 0.3 to 1.5 w% of ginkgo leaf extract, 7 to 8 w% of citron extract, 53 to 55 w% of white bean paste, 25 to 26 w% of xylose sugar, 2 to 4 w% cyclodextrin, 5 to 7 w% oligosaccharides, and 2 to 3 w% agar.

[Table 4] below exemplarily shows the content ratio (w%) of the components of the citron yokan containing the ginkgo leaf extract according to the present invention.

Example ginkgo leaf powder Yujacheong white bean paste xylose sugar cyclodextrin oligosaccharide agar 5 0.3 7.9 54.4 25.8 3.0 6.1 2.4 6 0.6 7.9 54.1 25.8 3.0 6.1 2.4 7 0.9 7.9 53.8 25.8 3.0 6.1 2.4 8 1.2 7.9 53.5 25.8 3.0 6.1 2.4

The content ratio of the ginkgo leaf extract, citron extract, white bean paste, xylose sugar, cyclodextrin, oligosaccharide, and agar in the citron yokan containing the ginkgo leaf extract according to the present invention is 1 to 5: 25 to 27: 175 to 180: 84 to 86: It could be 9-11: 19-21: 7-9.

Table 5 below exemplarily shows the content (g) of components of citron yokan containing the ginkgo leaf extract according to the present invention.

Example ginkgo leaf powder Yujacheong white bean paste xylose sugar cyclodextrin oligosaccharide agar 5 One 26 179 85 10 20 8 6 2 26 178 85 10 20 8 7 3 26 177 85 10 20 8 8 4 26 176 85 10 20 8

Since the citron yokan containing the ginkgo leaf extract according to the present invention contains the ginkgo leaf extract, it can help prevent dementia, improve memory, and prevent dementia in the elderly as a health functional supplement (snack) for the elderly. On the other hand, since citron extract is contained, the bitter taste and odor peculiar to ginkgo leaf extract can be eliminated, and the color quality can be improved by using white bean paste instead of red bean sediment.

3 is a view showing a method for manufacturing citron yokan containing ginkgo leaf extract according to another embodiment of the present invention.

According to the previous embodiment, in the step of adding xylose sugar, cyclodextrin and oligosaccharide (S400), oligosaccharide is added together with xylose sugar and cyclodextrin.

In this embodiment, xylose sugar and cyclodextrin are first introduced in step S400', and oligosaccharide may be separately introduced along with xylose sugar and cyclodextrin. That is, in step S400', only xylose sugar and cyclodextrin are added, and oligosaccharides may be separately added later. In this case, the oligosaccharide input step (S900) may be introduced simultaneously with the progress of step S600 or immediately after step S600.

The protection scope of the present invention is not limited to the description and expression of the embodiments explicitly described above. In addition, it is added once again that the protection scope of the present invention cannot be limited due to obvious changes or substitutions in the technical field to which the present invention belongs.

Claims (11)

Putting agar in distilled water and calling;
mixing xylose sugar and cyclodextrin;
Heating and dissolving the soaked agar;
Injecting xylose sugar, cyclodextrin, and oligosaccharide and heating;
Injecting and heating ginkgo leaf extract, yujacheong, and white bean paste;
Including the step of cooling at room temperature,
Manufacturing method of citron yokan containing ginkgo leaf extract. According to claim 1,
The ginkgo biloba extract includes ginkgo biloba powder,
Manufacturing method of citron yokan containing ginkgo leaf extract. According to claim 2,
The ginkgo leaf powder,
Raw ginkgo leaf collection step;
Fresh ginkgo leaf washing step;
Raw ginkgo leaf shade drying step; and
Manufactured in a powdering step of powdering to a size of 300 μm or less,
Manufacturing method of citron yokan containing ginkgo leaf extract. According to claim 1,
In the step of adding agar to the distilled water and calling,
After adding agar to distilled water and stirring, it is called for more than 10 minutes,
Manufacturing method of citron yokan containing ginkgo leaf extract. According to claim 1,
In the step of adding and heating the xylose sugar, cyclodextrin, and oligosaccharide,
After the heated agar melts, xylose sugar, cyclodextrin and oligosaccharide are added and heated for 2 minutes or more,
In the step of adding and heating the ginkgo leaf extract, yujacheong, and white bean paste,
After the added sugar is melted, ginkgo leaf extract, citron extract and white bean paste are added and heated for more than 3 minutes.
Manufacturing method of citron yokan containing ginkgo leaf extract. According to claim 1,
The step of cooling at room temperature,
After putting it into the container, it is cooled at room temperature for more than 1 hour,
Manufacturing method of citron yokan containing ginkgo leaf extract. According to claim 1,
0.1 to 0.9 w% of ginkgo leaf extract, 4 to 5 w% of citron extract, 30 to 34 w% of white bean paste, 14 to 16 w% of xylose sugar, 1 to 2 w% of cyclodextrin, 3 to 4 w% of oligosaccharides, 1 to 2 w% of agar and 38 to 43 w% of distilled water are used,
Manufacturing method of citron yokan containing ginkgo leaf extract. Including ginkgo leaf extract, citron extract, white bean paste, xylose sugar, cyclodextrin, oligosaccharide, agar,
Citron yokan with ginkgo leaf extract. According to claim 8,
The ginkgo biloba extract includes ginkgo biloba powder,
Citron yokan with ginkgo leaf extract. According to claim 8,
0.1 to 1.5 w% of ginkgo leaf extract, 4 to 8 w% of yuja blue, 30 to 55 w% of white bean paste, 14 to 26 w% of xylose sugar, 1 to 4 w% of cyclodextrin, 3 to 7 w% of Characterized in that it contains oligosaccharides, 1 to 3 w% of agar,
Citron yokan with ginkgo leaf extract. According to claim 8,
0.3 to 1.5 w% of ginkgo leaf extract, 7 to 8 w% of citron extract, 53 to 55 w% of white bean paste, 25 to 26 w% of xylose sugar, 2 to 4 w% of cyclodextrin, 5 to 7 w% of Characterized in that it contains oligosaccharides, 2 to 3 w% of agar,
Citron yokan with ginkgo leaf extract.

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