KR102596185B1 - Method for producing collagen jelly using Aralia continentalis mixed concentrate having anti-inflammatory activity for inflammation from microdust and antioxidant activity - Google Patents
Method for producing collagen jelly using Aralia continentalis mixed concentrate having anti-inflammatory activity for inflammation from microdust and antioxidant activity Download PDFInfo
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- KR102596185B1 KR102596185B1 KR1020200185066A KR20200185066A KR102596185B1 KR 102596185 B1 KR102596185 B1 KR 102596185B1 KR 1020200185066 A KR1020200185066 A KR 1020200185066A KR 20200185066 A KR20200185066 A KR 20200185066A KR 102596185 B1 KR102596185 B1 KR 102596185B1
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- KR
- South Korea
- Prior art keywords
- weight
- concentrate
- schisandra chinensis
- mixed
- jelly
- Prior art date
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Classifications
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- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
본 발명은 오미자 농축액, 오미자 농축 분말, 독활 혼합 농축액, 프락토올리고당, 과당, 겔화제, 엘라스틴 분말, N-아세틸글루코사민, 스테비올배당체, 콜라겐, 오미자향 및 물의 젤리 혼합물을 가열하고 스틱에 충전하는 단계를 포함하여 제조하는 것을 특징으로 하는 독활 혼합 젤리 스틱의 제조방법 및 상기 방법으로 제조된 독활 혼합 젤리 스틱에 관한 것이다.The present invention is a method of heating a jelly mixture of Schisandra chinensis concentrate, Schisandra chinensis powder, mixed concentrate, fructo-oligosaccharide, fructose, gelling agent, elastin powder, N-acetylglucosamine, steviol glycoside, collagen, Schisandra chinensis flavor and water and filling it into a stick. It relates to a method for manufacturing a poisonous mixed jelly stick, characterized in that it is manufactured including the step, and a poisonous mixed jelly stick manufactured by the method.
Description
본 발명은 (1) 오미자 열매에 주정을 첨가한 후 추출하고 농축하여 오미자 농축액을 제조하는 단계; (2) 상기 (1)단계의 제조한 오미자 농축액에 덱스트린을 혼합한 후 분무건조하여 오미자 농축 분말을 제조하는 단계; (3) 독활, 도라지, 감초, 뽕나무열매, 건강, 구기자나무뿌리 및 모창출의 독활 혼합 재료에 물을 첨가하고 추출한 후 여과 및 농축하여 독활 혼합 농축액을 제조하는 단계; 및 (4) 상기 (1)단계의 제조한 오미자 농축액, 상기 (2)단계의 제조한 오미자 농축 분말 및 상기 (3)단계의 제조한 독활 혼합 농축액과 프락토올리고당, 과당, 겔화제, 엘라스틴 분말, N-아세틸글루코사민, 스테비올배당체, 콜라겐, 오미자향 및 물의 젤리 혼합물을 가열하고, 스틱에 충전하는 단계를 포함하여 제조하는 것을 특징으로 하는 독활 혼합 젤리 스틱의 제조방법 및 상기 방법으로 제조된 독활 혼합 젤리 스틱에 관한 것이다.The present invention includes the steps of (1) adding alcohol to Schisandra fruit, extracting and concentrating to produce Schisandra chinensis concentrate; (2) mixing dextrin with the Schisandra chinensis concentrate prepared in step (1) above and then spray drying to prepare Schisandra chinensis concentrated powder; (3) Adding water to the poisonous life mixture of bellflower root, bellflower root, licorice, mulberry fruit, health, wolfberry root, and mother root, extracting, filtering, and concentrating to prepare a mixed concentrate; and (4) Schisandra chinensis concentrate prepared in step (1), Schisandra chinensis concentrated powder prepared in step (2), and mixed concentrate prepared in step (3), fructooligosaccharide, fructose, gelling agent, and elastin powder. , a method for producing mixed jelly sticks comprising the step of heating a jelly mixture of N-acetylglucosamine, steviol glycosides, collagen, Schisandra chinensis and water, and filling it into a stick, and the poisoned life produced by the method It's about mixed jelly sticks.
독활은 쌍떡잎식물로 산형화목 두릅나무과의 여러해살이풀로 땅두릅이라고도 하며, 바람에 움직이지 않는다는 뜻으로 독활이라고 부른다. 유사한 발음 때문에 땃두릅이라 불리기도 하나 땃두릅나무와는 다른 종이다. 산에서 자라며, 높이는 1.5 m이고 꽃을 제외한 전체에 털이 약간 있다. 잎은 어긋나고 길이 50~100 cm, 너비 3~20 cm이며 어릴 때에는 연한 갈색 털이 있다. 작은잎은 달걀모양 또는 타원형이고 가장자리에 톱니가 있다. 잎 표면은 녹색이고 뒷면은 흰빛이 돌며 잎자루 밑부분 양쪽에 작은 떡잎이 있다. 꽃은 7~8월에 크고 연한 녹색으로 피고 원추꽃차례가 자라며 총상(總狀)으로 갈라진 가지 끝에 산형꽃차례로 달린 양성화이다. 열매는 장과로서 9~10월에 검게 익는다. Dokhwa is a dicotyledonous plant and a perennial plant of the aralia family of the umbel tree. It is also called ground aralia. It is called Dokhwa, which means it does not move in the wind. Because of the similar pronunciation, it is also called aralia tree, but it is a different species from the aralia tree. It grows in the mountains, is 1.5 m tall, and has some hairs all over it except the flowers. The leaves are alternate, 50 to 100 cm long and 3 to 20 cm wide, and have light brown hairs when young. The small leaves are egg-shaped or oval-shaped and have serrated edges. The surface of the leaf is green, the back is white, and there are small cotyledons on both sides of the bottom of the petiole. The flowers bloom in large, light green colors in July and August, grow in panicles, and are bisexual flowers that hang in umbels at the ends of branches divided into racemes. The fruit is a berry that ripens black from September to October.
독활의 뿌리는 가을 또는 봄에 채취하여 햇볕에 말려두었다가 약용으로 쓰인다. 맛이 달면서 쓰고 성질은 평하며 독은 없다. 독활의 뿌리에는 디테르펜산 Ⅰ, Ⅱ, 정유(1~2%). 스테아린산(0.07%), 수지, 살리실산과 미량원소인 동, 망간, 니켈, 사포닌 등의 성분이 함유되어 있다. 독활은 스테로이드 호르몬의 복합물질을 함유하고 있어 신경 중추를 마비시키는 진통작용을 하며, 특히 신경통 치료에 그 효능이 인정되고 있다. 그 외에도 해열, 강심, 강장약, 근육통, 하반신마비, 중풍의 반신불수, 두통, 관절염, 감기, 부종, 치통, 류마티스, 피부가려움증, 만성기관지염 등에 약용한다.The roots of the poisonous arch are collected in fall or spring, dried in the sun, and used for medicinal purposes. It tastes sweet and bitter, has a neutral nature, and is not poisonous. The root of the poisonous arrowroot contains diterpene acids Ⅰ and Ⅱ and essential oil (1-2%). It contains ingredients such as stearic acid (0.07%), resin, salicylic acid, and trace elements copper, manganese, nickel, and saponin. Dokhwal contains a complex of steroid hormones, which has an analgesic effect that paralyzes the nerve center, and is especially recognized for its effectiveness in treating neuralgia. In addition, it is used medicinally for fever, heart, tonic, muscle pain, paralysis of the lower body, hemiplegia of stroke, headache, arthritis, cold, edema, toothache, rheumatism, itchy skin, chronic bronchitis, etc.
국내 연구에서는 관절건강과 관련되는 면역기능 강화 분야에서 독활 물 추출물이 대식세포 면역 활성을 증진시키는 효능이 있다고 다수 보고되었으며, 독활은 항염증 유효성분 continentalic acid 화학구조 등 다수의 항염증 관련 보고가 있다. 또한, 독활의 국외연구로는 면역활성 증진이 독보적이고, 관절건강과 관련된 콜라겐 생합성을 증가시켰다는 보고가 있다.In domestic studies, it has been reported that in the field of strengthening immune function related to joint health, the water extract of Dokhwa is effective in enhancing macrophage immune activity, and there are many anti-inflammatory reports of Dokhwa, including the chemical structure of continentalic acid, an anti-inflammatory active ingredient. . In addition, overseas research on Dokhwal shows that it is unrivaled in improving immune activity and that it increases collagen biosynthesis related to joint health.
한국등록특허 제1931359호에는 새싹보리 분말과 나노콜라겐을 이용한 젤리의 제조방법이 개시되어 있고, 한국등록특허 제2111012호에는 알룰로스를 포함하는 구미젤리의 제조방법이 개시되어 있으나, 본 발명의 독활 혼합 농축액을 이용한 콜라겐 젤리의 제조방법과는 상이하다.Korean Patent No. 1931359 discloses a method of manufacturing jelly using barley sprout powder and nanocollagen, and Korean Patent No. 2111012 discloses a method of manufacturing gummy jelly containing allulose, but the method of manufacturing gummy jelly containing allulose is disclosed. It is different from the manufacturing method of collagen jelly using mixed concentrate.
본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명의 목적은 미세먼지 유래 염증에 대한 항염증 활성과 항산화 활성을 지니는 독활 혼합 농축액을 이용하여 부재료들을 적정량 배합하여 관능적 특성을 개선시키고 간편하게 섭취할 수 있는 젤리 스틱의 제조방법을 제공하는 데 있다.The present invention was created in response to the above-mentioned needs, and the purpose of the present invention is to improve sensory properties and facilitate easy consumption by mixing an appropriate amount of auxiliary ingredients using a mixed concentrate with anti-inflammatory and antioxidant activity against fine dust-induced inflammation. The goal is to provide a method for manufacturing jelly sticks.
상기 과제를 해결하기 위해, 본 발명은 (1) 오미자 열매에 주정을 첨가한 후 추출하고 농축하여 오미자 농축액을 제조하는 단계; (2) 상기 (1)단계의 제조한 오미자 농축액에 덱스트린을 혼합한 후 분무건조하여 오미자 농축 분말을 제조하는 단계; (3) 독활, 도라지, 감초, 뽕나무열매, 건강, 구기자나무뿌리 및 모창출의 독활 혼합 재료에 물을 첨가하고 추출한 후 여과 및 농축하여 독활 혼합 농축액을 제조하는 단계; 및 (4) 상기 (1)단계의 제조한 오미자 농축액, 상기 (2)단계의 제조한 오미자 농축 분말 및 상기 (3)단계의 제조한 독활 혼합 농축액과 프락토올리고당, 과당, 겔화제, 엘라스틴 분말, N-아세틸글루코사민, 스테비올배당체, 콜라겐, 오미자향 및 물의 젤리 혼합물을 가열하고, 스틱에 충전하는 단계를 포함하여 제조하는 것을 특징으로 하는 독활 혼합 젤리 스틱의 제조방법을 제공한다.In order to solve the above problem, the present invention includes the steps of (1) adding alcohol to Schisandra fruit, then extracting and concentrating to prepare Schisandra chinensis concentrate; (2) mixing dextrin with the Schisandra chinensis concentrate prepared in step (1) above and then spray drying to prepare Schisandra chinensis concentrated powder; (3) Adding water to the poisonous life mixture of bellflower root, bellflower root, licorice, mulberry fruit, health, wolfberry root, and mother root, extracting, filtering, and concentrating to prepare a mixed concentrate; and (4) Schisandra chinensis concentrate prepared in step (1), Schisandra chinensis concentrated powder prepared in step (2), and mixed concentrate prepared in step (3), fructooligosaccharide, fructose, gelling agent, and elastin powder. , N-acetylglucosamine, steviol glycoside, collagen, Schisandra chinensis, and water are heated and filled into a stick.
또한, 본 발명은 상기 방법으로 제조된 독활 혼합 젤리 스틱을 제공한다.Additionally, the present invention provides a poisonous mixed jelly stick prepared by the above method.
본 발명의 독활 혼합 농축액은 미세먼지 유래 염증에 대한 항염증 활성과 항산화 활성을 지니며, 상기 독활 혼합 농축액과 다양한 한약재 및 부재료를 이용한 젤리는 재료들이 잘 어우러지고 풍미 및 맛이 우수하면서, 적절한 식감을 지녀 기호도가 우수한 젤리로 제조할 수 있다.The mixed concentrate of Dokhwal of the present invention has anti-inflammatory activity and antioxidant activity against inflammation caused by fine dust, and the jelly using the mixed concentrate of Dokhwal and various herbal medicines and auxiliary ingredients blends well together, has excellent flavor and taste, and has an appropriate texture. It can be manufactured into jelly with excellent preference.
도 1은 독활 혼합 농축액의 총 페놀성 화합물 함량을 비교한 그래프이다.
도 2는 독활 혼합 농축액의 DPPH 라디칼 소거능을 비교한 그래프이다.
도 3은 독활 단독 농축액의 폐섬유아세포 MRC-5에 대한 세포독성을 비교한 그래프이다.
도 4는 독활 혼합 농축액의 폐섬유아세포 MRC-5에 대한 세포독성을 비교한 그래프이다.
도 5는 식물 혼합 농축액의 폐섬유아세포 MRC-5에 대한 세포독성을 비교한 그래프이다.
도 6은 PM10(미세물질 시료)의 폐섬유아세포 MRC-5에 대한 세포독성을 비교한 그래프이다.
도 7은 독활 단독 농축액의 염증성 케모카인 IL-8 생성량을 비교한 그래프이다.
도 8은 독활 혼합 농축액의 염증성 케모카인 IL-8 생성량을 비교한 그래프이다.
도 9는 식물 혼합 농축액의 염증성 케모카인 IL-8 생성량을 비교한 그래프이다.Figure 1 is a graph comparing the total phenolic compound content of the mixed concentrate.
Figure 2 is a graph comparing the DPPH radical scavenging ability of mixed active concentrates.
Figure 3 is a graph comparing the cytotoxicity of concentrated extracts of poisoned algae alone against MRC-5 lung fibroblasts.
Figure 4 is a graph comparing the cytotoxicity of mixed concentrates against lung fibroblasts MRC-5.
Figure 5 is a graph comparing the cytotoxicity of plant mixture concentrates to lung fibroblasts MRC-5.
Figure 6 is a graph comparing the cytotoxicity of PM10 (fine material sample) to lung fibroblast MRC-5.
Figure 7 is a graph comparing the production amount of the inflammatory chemokine IL-8 in the concentrated extracts of poison algae alone.
Figure 8 is a graph comparing the production amount of the inflammatory chemokine IL-8 in the mixed concentrate.
Figure 9 is a graph comparing the amount of inflammatory chemokine IL-8 produced in plant mixture concentrates.
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the purpose of the present invention, the present invention
(1) 오미자 열매에 주정을 첨가한 후 추출하고 농축하여 오미자 농축액을 제조하는 단계;(1) adding alcohol to Schisandra fruit, extracting and concentrating to prepare Schisandra chinensis concentrate;
(2) 상기 (1)단계의 제조한 오미자 농축액에 덱스트린을 혼합한 후 분무건조하여 오미자 농축 분말을 제조하는 단계;(2) mixing dextrin with the Schisandra chinensis concentrate prepared in step (1) above and then spray drying to prepare Schisandra chinensis concentrated powder;
(3) 독활, 도라지, 감초, 뽕나무열매, 건강, 구기자나무뿌리 및 모창출의 독활 혼합 재료에 물을 첨가하고 추출한 후 여과 및 농축하여 독활 혼합 농축액을 제조하는 단계; 및(3) Adding water to the poisonous life mixture of bellflower root, bellflower root, licorice, mulberry fruit, health, wolfberry root, and mother root, extracting, filtering, and concentrating to prepare a mixed concentrate; and
(4) 상기 (1)단계의 제조한 오미자 농축액, 상기 (2)단계의 제조한 오미자 농축 분말 및 상기 (3)단계의 제조한 독활 혼합 농축액과 프락토올리고당, 과당, 겔화제, 엘라스틴 분말, N-아세틸글루코사민, 스테비올배당체, 콜라겐, 오미자향 및 물의 젤리 혼합물을 가열하고, 스틱에 충전하는 단계를 포함하여 제조하는 것을 특징으로 하는 독활 혼합 젤리 스틱의 제조방법을 제공한다.(4) Schisandra chinensis concentrate prepared in step (1), Schisandra chinensis concentrated powder prepared in step (2), and mixed concentrate prepared in step (3), fructooligosaccharide, fructose, gelling agent, elastin powder, A method for producing a mixed jelly stick is provided, which includes heating a jelly mixture of N-acetylglucosamine, steviol glycosides, collagen, Schisandra chinensis and water, and filling the stick.
본 발명의 독활 혼합 젤리 스틱의 제조방법에서, 상기 (1)단계의 오미자 농축액은 바람직하게는 오미자 열매에 오미자 열매 대비 45~55%(v/v) 주정을 8~10배(v/w) 첨가한 후 90~95℃에서 10~14시간 동안 추출하고 농축하여 제조할 수 있으며, 더욱 바람직하게는 오미자 열매에 오미자 열매 대비 50%(v/v) 주정을 8~10배(v/w) 첨가한 후 90~95℃에서 12시간 동안 추출하고 농축하여 제조할 수 있다. 상기와 같은 조건으로 오미자를 추출하는 것이 오미자 특유의 쓴맛과 신맛은 저감시키면서 추출 효율이 높고 기호도가 높은 젤리 제조에 적합한 오미자 농축액으로 제조할 수 있었다.In the manufacturing method of the mixed jelly stick of the present invention, the Schisandra chinensis concentrate in step (1) is preferably 8 to 10 times (v/w) 45 to 55% (v/v) alcohol compared to the Schisandra fruit in the Schisandra fruit. After addition, it can be manufactured by extracting and concentrating at 90-95℃ for 10-14 hours, and more preferably, 50% (v/v) alcohol is added to Schisandra chinensis fruit 8-10 times (v/w) compared to Schisandra fruit. It can be prepared by extraction and concentration at 90-95°C for 12 hours after addition. Extracting Schisandra chinensis under the above conditions reduced the unique bitterness and sourness of Schisandra chinensis, while producing a Schisandra chinensis concentrate suitable for making jelly with high extraction efficiency and high preference.
또한, 본 발명의 독활 혼합 젤리 스틱의 제조방법에서, 상기 (2)단계의 오미자 농축 분말은 바람직하게는 오미자 농축액에 덱스트린을 2~4:6~8(v:w) 비율로 혼합한 후 180~190℃에서 분무건조하여 제조할 수 있으며, 더욱 바람직하게는 오미자 농축액에 덱스트린을 3:7(v:w) 비율로 혼합한 후 180~190℃에서 분무건조하여 제조할 수 있다. 상기와 같은 조건으로 오미자 농축 분말을 제조하는 것이 부드러운 맛은 증진시켜 젤리 재료들과 잘 어우러지는 맛과 향을 지니는 오미자 농축 분말로 제조할 수 있었다.In addition, in the method for producing a poisonous mixed jelly stick of the present invention, the Schisandra chinensis concentrated powder in step (2) is preferably mixed with Schisandra chinensis concentrate at a ratio of 2 to 4:6 to 8 (v:w) and then mixed with dextrin for 180 degrees Celsius. It can be manufactured by spray drying at ~190℃, and more preferably by mixing Schisandra chinensis concentrate with dextrin in a ratio of 3:7 (v:w) and then spray drying at 180~190℃. Manufacturing Schisandra chinensis concentrated powder under the above conditions improved the soft taste, making it possible to manufacture Schisandra chinensis concentrated powder with a taste and aroma that blends well with jelly ingredients.
또한, 본 발명의 독활 혼합 젤리 스틱의 제조방법에서, 상기 (3)단계의 독활혼합농축액은 바람직하게는 독활혼합재료 총 중량 기준으로, 독활 20~24 중량%, 도라지 20~24 중량%, 감초 20~24 중량%, 뽕나무열매 10~12 중량%, 건강 10~12 중량%, 구기자나무뿌리 5~7 중량% 및 모창출 5~7 중량%의 독활혼합재료에 물을 7~9배(v/w) 첨가한 후 90~110℃에서 24~30시간 동안 추출한 후 여과 및 농축하여 제조할 수 있으며, 더욱 바람직하게는 독활혼합재료 총 중량 기준으로, 독활 22중량%, 도라지 22 중량%, 감초 22 중량%, 뽕나무열매 11 중량%, 건강 11 중량%, 구기자나무뿌리 6 중량% 및 모창출 6 중량%의 독활혼합재료에 물을 8배(v/w) 첨가한 후 100℃에서 27시간 동안 추출한 후 여과 및 농축하여 제조할 수 있다. 상기와 같은 조건으로 배합하여 추출하는 것이 각 재료들이 갖는 영양성분 및 풍미를 손상시키지 않으면서 재료들의 맛과 향이 잘 어우러지고 은은하게 느껴지는 한약재의 향과 맛으로 인해 기호도를 높일 수 있었다.In addition, in the method for producing a mixed jelly stick of the present invention, the mixed active liquid concentrate in step (3) preferably contains 20 to 24% by weight of poisoned fungus, 20 to 24% by weight of bellflower root, and licorice, based on the total weight of the mixed active material. Add 7 to 9 times as much water (v /w) After addition, it can be manufactured by extracting at 90-110°C for 24-30 hours, then filtering and concentrating, and more preferably, based on the total weight of the poisonous mixture, 22% by weight of poisonous root, 22% by weight of bellflower root, and licorice. After adding 8 times (v/w) water to a poisonous mixture of 22% by weight, 11% by weight of mulberry fruit, 11% by weight of health, 6% by weight of goji barberry root, and 6% by weight of seedlings, it was kept at 100°C for 27 hours. It can be manufactured by extraction, filtration and concentration. Mixing and extracting under the above conditions allowed the taste and aroma of the ingredients to blend well without damaging the nutrients and flavors of each ingredient, and increased preference due to the subtle scent and taste of the herbal medicine.
또한, 본 발명의 독활 혼합 젤리 스틱의 제조방법에서, 상기 (4)단계는 바람직하게는 젤리 혼합물 총 중량 기준으로, 오미자 농축액 11~13 중량%, 오미자 농축 분말 1.8~2.2 중량%, 독활 혼합 농축액 0.8~1.2 중량%, 프락토올리고당 10~12 중량%, 과당 4.5~5.5 중량%, 겔화제 1.8~2.2 중량%, 엘라스틴 분말 0.0008~0.0012 중량%, N-아세틸글루코사민 0.0008~0.0012 중량%, 스테비올배당체 0.08~0.12 중량%, 콜라겐 6.0~7.5 중량%, 오미자향 0.7~0.9 중량% 및 물 58~61 중량%의 젤리 혼합물을 80~90℃에서 가열하고, 스틱에 충전할 수 있으며, 더욱 바람직하게는 젤리 혼합물 총 중량 기준으로, 오미자 농축액 12 중량%, 오미자 농축 분말 2 중량%, 독활 혼합 농축액 1 중량%, 프락토올리고당 11 중량%, 과당 5 중량%, 겔화제 2 중량%, 엘라스틴 분말 0.001 중량%, N-아세틸글루코사민 0.001 중량%, 스테비올배당체 0.1 중량%, 콜라겐 6.7 중량%, 오미자향 0.8 중량% 및 물 59.398 중량%의 젤리 혼합물을 85℃에서 가열하고, 스틱에 충전할 수 있다. 상기와 같은 재료 종류 및 배합비로 혼합하여 젤리 스틱을 제조하는 것이 독활과 젤리 부재료들의 맛과 향이 잘 어우러지고 적절한 단맛과 신맛을 내면서 식감이 우수한 소비자들의 입맛에 맞는 젤리로 제공할 수 있었다.In addition, in the method for producing the mixed jelly stick of the present invention, step (4) preferably includes 11 to 13% by weight of Schisandra chinensis concentrate, 1.8 to 2.2% by weight of Schisandra chinensis concentrated powder, and mixed active liquid concentrate, based on the total weight of the jelly mixture. 0.8~1.2% by weight, fructooligosaccharide 10~12% by weight, fructose 4.5~5.5% by weight, gelling agent 1.8~2.2% by weight, elastin powder 0.0008~0.0012% by weight, N-acetylglucosamine 0.0008~0.0012% by weight, steviol A jelly mixture of 0.08-0.12% by weight of glycosides, 6.0-7.5% by weight of collagen, 0.7-0.9% by weight of Schisandra chinensis, and 58-61% by weight of water can be heated at 80-90°C and filled into sticks, more preferably. Based on the total weight of the jelly mixture, 12% by weight of Schisandra chinensis concentrate, 2% by weight of Schisandra chinensis powder, 1% by weight of mixed concentrate, 11% by weight of fructooligosaccharide, 5% by weight of fructose, 2% by weight of gelling agent, 0.001% by weight of elastin powder. %, 0.001% by weight of N-acetylglucosamine, 0.1% by weight of steviol glycoside, 6.7% by weight of collagen, 0.8% by weight of Schisandra chinensis, and 59.398% by weight of water can be heated at 85°C and filled into sticks. By manufacturing jelly sticks by mixing the ingredients and mixing ratios as above, it was possible to provide a jelly that suits the tastes of consumers with excellent texture, with the taste and aroma of the jelly and jelly auxiliary ingredients well harmonized, and with an appropriate sweetness and sourness.
본 발명의 독활 혼합 젤리 스틱의 제조방법은, 보다 구체적으로는The manufacturing method of the poisonous mixed jelly stick of the present invention is more specifically,
(1) 오미자 열매에 오미자 열매 대비 45~55%(v/v) 주정을 8~10배(v/w) 첨가한 후 90~95℃에서 10~14시간 동안 추출하고 농축하여 오미자 농축액을 제조하는 단계;(1) Add 8 to 10 times (v/w) 45 to 55% (v/v) alcohol to Schisandra fruit, then extract and concentrate at 90 to 95°C for 10 to 14 hours to prepare Schisandra chinensis concentrate. steps;
(2) 상기 (1)단계의 제조한 오미자 농축액에 덱스트린을 2~4:6~8(v:w) 비율로 혼합한 후 180~190℃에서 분무건조하여 오미자 농축 분말을 제조하는 단계;(2) mixing dextrin with the Schisandra chinensis concentrate prepared in step (1) at a ratio of 2 to 4:6 to 8 (v:w) and then spray drying at 180 to 190°C to prepare Schisandra chinensis concentrated powder;
(3) 독활 혼합 재료 총 중량 기준으로, 독활 20~24 중량%, 도라지 20~24 중량%, 감초 20~24 중량%, 뽕나무열매 10~12 중량%, 건강 10~12 중량%, 구기자나무뿌리 5~7 중량% 및 모창출 5~7 중량%의 독활 혼합 재료에 물을 7~9배(v/w) 첨가한 후 90~110℃에서 24~30시간 동안 추출한 후 여과 및 농축하여 독활 혼합 농축액을 제조하는 단계; 및(3) Based on the total weight of the mixed ingredients, 20-24% by weight of poisonous arrowroot, 20-24% by weight of bellflower root, 20-24% by weight of licorice, 10-12% by weight of mulberry fruit, 10-12% by weight of health, wolfberry root. Add 7 to 9 times (v/w) water to the poisonous mixture of 5 to 7% by weight and 5 to 7% by weight of seedlings, extract at 90 to 110°C for 24 to 30 hours, filter and concentrate, and mix. Preparing a concentrate; and
(4) 젤리 혼합물 총 중량 기준으로, 상기 (1)단계의 제조한 오미자 농축액 11~13 중량%, 상기 (2)단계의 제조한 오미자 농축 분말 1.8~2.2 중량% 및 상기 (3)단계의 제조한 독활 혼합 농축액 0.8~1.2 중량%와 프락토올리고당 10~12 중량%, 과당 4.5~5.5 중량%, 겔화제 1.8~2.2 중량%, 엘라스틴 분말 0.0008~0.0012 중량%, N-아세틸글루코사민 0.0008~0.0012 중량%, 스테비올배당체 0.08~0.12 중량%, 콜라겐 6.0~7.5 중량%, 오미자향 0.7~0.9 중량% 및 물 58~61 중량%의 젤리 혼합물을 80~90℃에서 가열하고, 스틱에 충전하는 단계를 포함할 수 있으며,(4) Based on the total weight of the jelly mixture, 11 to 13% by weight of the Schisandra chinensis concentrate prepared in step (1), 1.8 to 2.2% by weight of the Schisandra chinensis concentrated powder prepared in step (2), and the preparation in step (3). Handokhwal mixed concentrate 0.8~1.2% by weight, fructooligosaccharide 10~12% by weight, fructose 4.5~5.5% by weight, gelling agent 1.8~2.2% by weight, elastin powder 0.0008~0.0012% by weight, N-acetylglucosamine 0.0008~0.0012% by weight %, 0.08-0.12% by weight of steviol glycosides, 6.0-7.5% by weight of collagen, 0.7-0.9% by weight of Schisandra chinensis, and 58-61% by weight of water, heated at 80-90°C and filled into sticks. may include,
더욱 구체적으로는More specifically
(1) 오미자 열매에 오미자 열매 대비 50%(v/v) 주정을 8~10배(v/w) 첨가한 후 90~95℃에서 12시간 동안 추출하고 농축하여 오미자 농축액을 제조하는 단계;(1) Adding 50% (v/v) alcohol 8 to 10 times (v/w) to Schisandra fruit, then extracting and concentrating at 90 to 95°C for 12 hours to prepare Schisandra chinensis concentrate;
(2) 상기 (1)단계의 제조한 오미자 농축액에 덱스트린을 3:7(v:w) 비율로 혼합한 후 180~190℃에서 분무건조하여 오미자 농축 분말을 제조하는 단계;(2) mixing dextrin with the Schisandra chinensis concentrate prepared in step (1) at a ratio of 3:7 (v:w) and then spray drying at 180-190°C to prepare Schisandra chinensis concentrated powder;
(3) 독활혼합재료 총 중량 기준으로, 독활 22 중량%, 도라지 22 중량%, 감초 22 중량%, 뽕나무열매 11 중량%, 건강 11 중량%, 구기자나무뿌리 6 중량% 및 모창출 6 중량%의 독활혼합재료에 물을 8배(v/w) 첨가한 후 100℃에서 27시간 동안 추출한 후 여과 및 농축하여 독활혼합농축액을 제조하는 단계;(3) Based on the total weight of the poisonous mixed ingredients, 22% by weight of poisonous shoots, 22% by weight of bellflower root, 22% by weight of licorice, 11% by weight of mulberry fruit, 11% by weight of health, 6% by weight of wolfberry root, and 6% by weight of seedlings. Adding 8 times (v/w) water to the poisonous mixture, extracting it at 100°C for 27 hours, then filtering and concentrating to prepare a poisonous mixture concentrate;
(4) 젤리 혼합물 총 중량 기준으로, 상기 (1)단계의 제조한 오미자 농축액 12 중량%, 상기 (2)단계의 제조한 오미자 농축 분말 2 중량% 및 상기 (3)단계의 제조한 독활 혼합 농축액 1 중량%와 프락토올리고당 11 중량%, 과당 5 중량%, 겔화제 2 중량%, 엘라스틴 분말 0.001 중량%, N-아세틸글루코사민 0.001 중량%, 스테비올배당체 0.1 중량%, 콜라겐 6.7 중량%, 오미자향 0.8 중량% 및 물 59.398 중량%의 젤리 혼합물을 85℃에서 가열하고, 스틱에 충전하는 단계를 포함할 수 있다.(4) Based on the total weight of the jelly mixture, 12% by weight of the Schisandra chinensis concentrate prepared in step (1), 2% by weight of the Schisandra chinensis concentrated powder prepared in step (2), and the mixed concentrate prepared in step (3). 1% by weight, fructooligosaccharide 11% by weight, fructose 5% by weight, gelling agent 2% by weight, elastin powder 0.001% by weight, N-acetylglucosamine 0.001% by weight, steviol glycoside 0.1% by weight, collagen 6.7% by weight, Schisandra chinensis fragrance It may include heating a jelly mixture of 0.8% by weight and 59.398% by weight water at 85° C. and filling it into sticks.
본 발명은 또한, 상기 방법으로 제조된 독활 혼합 젤리 스틱을 제공한다.The present invention also provides a poisonous mixed jelly stick prepared by the above method.
이하, 본 발명의 제조예 및 실시예를 들어 상세히 설명한다. 단, 하기 제조예 및 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 제조예 및 실시예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to preparation examples and examples. However, the following preparation examples and examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following preparation examples and examples.
제조예 1. 독활 혼합 농축액Preparation Example 1. Dokjae Mixed Concentrate
독활 뿌리 22 중량%, 도라지 22 중량%, 감초 22 중량%, 뽕나무열매 11 중량%, 건강 11 중량%, 구기자나무뿌리 6 중량% 및 모창출 6 중량%의 독활혼합재료에 독활혼합재료 대비 정제수를 8배(v/w) 첨가한 후 100℃에서 27시간 동안 추출한 후 여과 및 농축하여 독활 혼합 농축액을 제조하였다.Purified water is added to the poisonous mixture of 22% by weight of poisonous root, 22% by weight of bellflower root, 22% by weight of licorice, 11% by weight of mulberry fruit, 11% by weight of health, 6% by weight of goji barberry root, and 6% by weight of seedlings. After adding 8 times (v/w), extraction was performed at 100°C for 27 hours, followed by filtration and concentration to prepare a mixed concentrate.
비교예 1. 독활 단독 농축액Comparative Example 1. Dokjae sole concentrate
독활 뿌리에 독활 뿌리 대비 정제수를 8배(v/w) 첨가한 후 100℃에서 27시간 동안 추출한 후 여과 및 농축하여 독활 농축액을 제조하였다.Purified water (v/w) was added to the roots of the roots of the roots of the roots of the roots of the roots of the roots of the roots of the roots of the roots of the roots of the roots of the roots of the roots of the roots of the roots of the roots of the roots of the roots of the roots of the roots of the roots of the roots of the roots, followed by filtration and concentration to prepare a concentrate of the roots of the roots.
비교예 2. 식물 혼합 농축액Comparative Example 2. Plant mixed concentrate
도라지, 감초, 뽕나무열매, 건강, 구기자나무뿌리 및 모창출을 22:22:11:11:6:6 중량 비율로 혼합한 식물혼합재료에 식물혼합재료 대비 정제수를 8배(v/w) 첨가한 후 100℃에서 27시간 동안 추출한 후 여과 및 농축하여 식물 혼합 농축액을 제조하였다.Add 8 times (v/w) purified water compared to the plant mixture to the plant mixture of bellflower root, licorice, mulberry fruit, health, goji berry root, and seedlings in a weight ratio of 22:22:11:11:6:6. After extraction at 100°C for 27 hours, it was filtered and concentrated to prepare a mixed plant concentrate.
제조예 2. 젤리 스틱 제조Production Example 2. Jelly stick production
(1) 오미자 열매에 오미자 열매 대비 50%(v/v) 주정을 8~10배(v/w) 첨가한 후 90~95℃에서 12시간 동안 추출하고 농축하여 오미자 농축액을 제조하였다.(1) Schisandra fruit concentrate was prepared by adding 8 to 10 times (v/w) 50% (v/v) alcohol to Schisandra fruit, followed by extraction and concentration at 90 to 95°C for 12 hours.
(2) 상기 (1)단계의 제조한 오미자 농축액에 덱스트린을 3:7(v:w) 비율로 혼합한 후 180~190℃에서 분무건조하여 오미자 농축 분말을 제조하였다.(2) Schisandra chinensis concentrate powder prepared in step (1) above was mixed with dextrin at a ratio of 3:7 (v:w) and then spray dried at 180-190°C to prepare Schisandra chinensis concentrated powder.
(3) 젤리 혼합물 총 중량 기준으로, 상기 (1)단계의 제조한 오미자 농축액 12 중량%, 상기 (2)단계의 제조한 오미자 농축 분말 2 중량% 및 제조예 1의 독활 혼합 농축액 1 중량%와 프락토올리고당 11 중량%, 결정과당 5 중량%, 푸드겔(로커스트콩검분말, 한국카라겐) 2 중량%, 엘라스틴 가수분해 분말(엘라스틴 펩타이드 혼합 추출 분말) 0.001 중량%, N-아세틸글루코사민(아미코젠) 0.001 중량%, 스테비올배당체(Reb-A, 레바텐 97%, 대평) 0.1 중량%, 마린콜라겐 펩타이드 6.7 중량%, 천연 오미자향(FT-2003, 바원) 0.8 중량% 및 정제수 59.398 중량%의 젤리 혼합물을 85℃에서 30~60분 동안 가열하였다.(3) Based on the total weight of the jelly mixture, 12% by weight of the Schisandra chinensis concentrate prepared in step (1), 2% by weight of the Schisandra chinensis concentrated powder prepared in step (2), and 1% by weight of the mixed concentrate of Preparation Example 1 and Fructooligosaccharide 11% by weight, crystalline fructose 5% by weight, food gel (locust bean gum powder, Korean collagen) 2% by weight, elastin hydrolyzed powder (elastin peptide mixed extract powder) 0.001% by weight, N-acetylglucosamine (amicogen) ) 0.001% by weight, 0.1% by weight of steviol glycoside (Reb-A, Levaten 97%, Daepyeong), 6.7% by weight of marine collagen peptide, 0.8% by weight of natural Schisandra chinensis flavor (FT-2003, Barwon), and 59.398% by weight of purified water. The jelly mixture was heated at 85°C for 30-60 minutes.
실시예 1. 독활 혼합 농축액의 총 페놀성 화합물 함량Example 1. Total phenolic compound content of poisonous mixed concentrate
총 페놀성 화합물 함량은 Folin-Denies법을 활용하여 측정하였다. 총 페놀성 화합물 함량 측정 방법은 독활 혼합 농축액을 3차 증류수에 100 mg/mL로 만든 후 50, 25, 10, 5, 2.5, 1, 0.5, 0.25, 0.01 mg/mL로 희석 농도로 3차 증류수에 희석하여 사용하였다. 각 농도의 추출물을 100 ㎕ + 2% Na2CO3 1 mL + 50% Folin-ciocalteu's reagent 100 ㎕를 넣어 상온에서 30분간 반응시킨 후 마이크로플레이트 리더를 이용하여 750 nm에서 측정하였다. 측정한 값은 표준곡선으로부터 함유량이 계산하였다. 이때의 표준물질은 갈산(GAE, Sigma-Aldrich)을 1~0.001 mg/mL 농도로 측정한 표준곡선에 대비하여 총 페놀성 화합물 함량을 측정하였다.Total phenolic compound content was measured using the Folin-Denies method. The method of measuring the total phenolic compound content is to make the mixed concentrate in tertiary distilled water to 100 mg/mL and then dilute it to 50, 25, 10, 5, 2.5, 1, 0.5, 0.25, 0.01 mg/mL in tertiary distilled water. It was diluted and used. 100 ㎕ of each concentration of extract + 1 mL of 2% Na 2 CO 3 + 100 ㎕ of 50% Folin-ciocalteu's reagent was added, reacted at room temperature for 30 minutes, and then measured at 750 nm using a microplate reader. The content of the measured values was calculated from the standard curve. The standard material at this time was gallic acid (GAE, Sigma-Aldrich), and the total phenolic compound content was measured against a standard curve measured at a concentration of 1 to 0.001 mg/mL.
제조예 1의 독활 혼합 농축액의 총 페놀성 화합물의 함량을 측정한 결과. 100 mg/mL의 농도에서 177 ㎍ GAE/mg의 페놀산의 함량을 나타내었다(도 1).Results of measuring the total phenolic compound content of the poisonous mixed concentrate of Preparation Example 1. At a concentration of 100 mg/mL, the phenolic acid content was 177 μg GAE/mg (Figure 1).
실시예 2. 독활 혼합 농축액의 DPPH 라디칼 소거능Example 2. DPPH radical scavenging ability of poisonous mixed concentrate
독활 혼합 농축액의 DPPH 라디칼 소거능을 이용하여 항산화 활성을 측정하였다. 농축액을 3차 증류수에 100 mg/mL로 녹인 뒤 50, 25, 10, 5, 2.5, 1, 0.5, 0.25, 0.1 mg/mL까지 희석하였다. DPPH 라디칼 소거능 측정 방법은 80% MeOH에 100 mL 기준 0.00394 g을 넣어 0.1mM DPPH를 만든 후. 각 샘플 20 ㎕ + DPPH 용액 180 ㎕를 넣어 30분간 암반응에서 교반하여 반응시킨 후 마이크로플레이트 리더 이용하여 517 nm에서 측정하였다. 대조군은 Ascorbic acid와 Trolox를 사용하여 측정하였다.Antioxidant activity was measured using the DPPH radical scavenging ability of the mixed concentrate. The concentrate was dissolved in tertiary distilled water to 100 mg/mL and then diluted to 50, 25, 10, 5, 2.5, 1, 0.5, 0.25, and 0.1 mg/mL. To measure DPPH radical scavenging ability, add 0.00394 g per 100 mL to 80% MeOH to make 0.1mM DPPH. 20 ㎕ of each sample + 180 ㎕ of DPPH solution were added, stirred in the dark for 30 minutes, and then measured at 517 nm using a microplate reader. The control group was measured using Ascorbic acid and Trolox.
제조예 1의 독활 혼합 농축액은 0.1 mg/mL부터 100 mg/mL까지 모두 농도구배적으로 DPPH 자유라디칼 소거능을 보였다. 특히, 10 mg/mL 이상의 농도부터 양성대조군인 ascorbic acid와 trolox(약 29%)보다 높은 소거능(10 mg/mL: 36.15%, 25 mg/mL: 73.92%, 50 mg/mL: 76.77%, 100 mg/mL: 76.35%)을 확인하였다(도 2).The poisonous mixture concentrate of Preparation Example 1 showed DPPH free radical scavenging ability in a concentration gradient from 0.1 mg/mL to 100 mg/mL. In particular, at concentrations above 10 mg/mL, the scavenging ability is higher than the positive controls ascorbic acid and trolox (about 29%) (10 mg/mL: 36.15%, 25 mg/mL: 73.92%, 50 mg/mL: 76.77%, 100 mg/mL). mg/mL: 76.35%) was confirmed (Figure 2).
실시예 3. 폐섬유아세포 MRC-5에 대한 세포독성 확인Example 3. Confirmation of cytotoxicity on lung fibroblast MRC-5
세포 실험에 앞서, 제조예 1의 독활 혼합 농축액, 비교예 1의 독활 단독 농축액, 비교예 2의 식물 혼합 농축액의 정확한 농도를 설정하기 위해 각 시료를 적당량 취하여 -80℃에 24시간 동안 얼린 후, 동결건조기를 이용하여 파우더화 시켜 각각의 시료를 준비하였다. 각 시료는 증류수에 녹여 1, 10, 100, 500 ㎍/ml의 농도로 조제하였다. MRC-5에 대한 독활 단독 농축액, 독활 혼합 농축액, 식물 혼합 농축액의 세포독성 측정 결과, 모든 농도에서 세포독성이 없었다(도 3 내지 5).Prior to the cell experiment, in order to set the exact concentration of the poisonous root mixed concentrate of Preparation Example 1, the single poisonous root concentrate of Comparative Example 1, and the plant mixed concentrate of Comparative Example 2, an appropriate amount of each sample was taken and frozen at -80°C for 24 hours, Each sample was prepared by powdering it using a freeze dryer. Each sample was dissolved in distilled water and prepared at concentrations of 1, 10, 100, and 500 μg/ml. As a result of measuring the cytotoxicity of the single concentrate, mixed concentrate, and mixed plant concentrate for MRC-5, there was no cytotoxicity at all concentrations (Figures 3 to 5).
또한, RC-5에 대한 PM10(미세물질 시료)의 세포 독성 측정 결과, 100 ㎍/ml까지 세포 독성이 없었으며 200 ㎍/ml에서 독성을 보였다(도 6).In addition, as a result of measuring the cytotoxicity of PM10 (fine material sample) on RC-5, there was no cytotoxicity up to 100 ㎍/ml and toxicity was shown at 200 ㎍/ml (FIG. 6).
실시예 4. PM10으로 유도된 염증성 케모카인 IL-8 생성에 대한 농축액의 억제 효과 확인Example 4. Confirmation of the inhibitory effect of the concentrate on the production of inflammatory chemokine IL-8 induced by PM10
24 웰 플레이트에 1×105 농도로 배양한 폐섬유아세포를 FBS가 없는 opti-MEM 배지로 교체한 후 7시간 뒤 대조군(control)을 제외한 모든 웰에 PM10 50 ㎍/mL이 함유된 opti-MEM 배지로 교체하였다. 교체와 동시에 각 농도별 독활 및 식물혼합 농축액을 1% 처리 후 24시간 후 Enzyme-Linked Immunosorbent Assay(ELISA)를 이용하여 염증성 케모카인을 측정하였다.Lung fibroblasts cultured in a 24-well plate at a concentration of 1 It was replaced with medium. At the same time as replacement, 1% poisonous and plant mixture concentrates of each concentration were treated, and 24 hours later, inflammatory chemokines were measured using Enzyme-Linked Immunosorbent Assay (ELISA).
비교예 1의 독활 단독 농축액을 PM10으로 유도된 MRC-5에 처리시, 최고 농도인 500 ㎍/mL에서 PM10에 의해 생성된 염증성 케모카인 IL-8을 약 62.6% 감소시켰다(도 7).When the single concentrate of Comparative Example 1 was treated with MRC-5 induced by PM10, the inflammatory chemokine IL-8 produced by PM10 was reduced by about 62.6% at the highest concentration of 500 μg/mL (FIG. 7).
제조예 1의 독활 혼합 농축액을 PM10으로 유도된 MRC-5에 처리시, PM10에 의해 생성된 염증성 케모카인 IL-8을 10, 100, 500 ㎍/mL에서 각각 36.6%, 49.8%, 39.3% 감소시켰다(도 8).When the mixed concentrate of Preparation Example 1 was treated with MRC-5 induced by PM10, the inflammatory chemokine IL-8 produced by PM10 was reduced by 36.6%, 49.8%, and 39.3% at 10, 100, and 500 μg/mL, respectively. (Figure 8).
비교예 2의 식물 혼합 농축액을 PM10으로 유도된 MRC-5에 처리시, PM10에 의해 생성된 염증성 케모카인 IL-8을 10, 100, 500 ㎍/ml에서 각각 46.4%, 47.8%, 51.9% 감소시켰다(도 9).When the plant mixture concentrate of Comparative Example 2 was treated with MRC-5 induced by PM10, the inflammatory chemokine IL-8 produced by PM10 was reduced by 46.4%, 47.8%, and 51.9% at 10, 100, and 500 μg/ml, respectively. (Figure 9).
실시예 5. 독활 혼합 농축액의 배합비에 따른 젤리 스틱의 관능검사Example 5. Sensory test of jelly sticks according to mixing ratio of mixed concentrate
제조예 2의 방법으로 제조된 젤리 스틱, 제조예 2의 방법으로 젤리 스틱을 제조하되, (3)단계에서 첨가되는 제조예 1의 독활 혼합 농축액의 재료 종류 및 배합비를 달리하여 제조한 젤리 스틱(비교예 3 내지 5)를 가지고 관능검사를 실시하였다. 관능검사는 각각의 젤리 스틱을 성인 남녀 50명을 대상으로 섭취하게 한 후, 향, 맛, 식감 및 전체적인 기호도를 구분하여 1점 매우 나쁘다, 4점 보통, 7점 매우 좋음으로 나타나는 7점 기호척도법을 사용하였다.Jelly sticks prepared by the method of Preparation Example 2, jelly sticks prepared by the method of Preparation Example 2, but with different material types and mixing ratios of the poisonous mixed concentrate of Preparation Example 1 added in step (3) ( A sensory test was conducted using Comparative Examples 3 to 5). The sensory test is a 7-point preference scale where each jelly stick is consumed by 50 adult men and women, and then the scent, taste, texture, and overall preference are classified, with 1 being very bad, 4 being average, and 7 being very good. was used.
그 결과, 하기 표 2에 비교한 바와 같이, 식감에 대한 기호도에서는 모든 젤리 스틱에서 큰 차이를 나타내지 않았으나, 향, 맛 및 전체적인 기호도에서 제조예 1의 젤리 스틱이 가장 높은 점수를 나타내어, 제조예 1의 재료 종류 및 배합비로 제조한 독활 혼합 농축액을 사용하여 젤리 스틱을 제조하는 것이 젤리 스틱의 기호성을 높일 수 있을 것으로 판단된다.As a result, as compared in Table 2 below, there was no significant difference in texture preference among all jelly sticks, but the jelly stick of Preparation Example 1 showed the highest score in terms of aroma, taste, and overall preference. It is believed that manufacturing jelly sticks using a mixed concentrate prepared with the types of ingredients and mixing ratios can increase the palatability of jelly sticks.
실시예 6. 젤리 스틱 배합비에 따른 관능검사Example 6. Sensory test according to jelly stick mixing ratio
제조예 2의 방법으로 제조된 젤리 스틱, 제조예 2의 방법으로 젤리 스틱을 제조하되 (3)단계의 재료 배합비를 달리하여 제조한 젤리 스틱(비교예 6 및 7)을 가지고 실시예 5와 동일한 방법으로 관능검사를 실시하였다.The same method as in Example 5 was prepared using jelly sticks prepared by the method of Preparation Example 2 and jelly sticks prepared by the method of Preparation Example 2 but with different material mixing ratios in step (3) (Comparative Examples 6 and 7). A sensory test was conducted using this method.
그 결과, 하기 표 4에 비교한 바와 같이, 제조예 2의 젤리 스틱이 향, 맛, 식감 및 전체적인 기호도에서 비교예 6 및 7의 젤리 스틱에 비해 높은 점수를 나타내어, 제조예 2와 같이 12가지 재료를 모두 적정량 배합하여 젤리 스틱을 제조하는 것이 독활 혼합 농축액과 젤리 부재료들이 조화를 이루어 기호도가 최적화됨을 확인할 수 있었다.As a result, as compared in Table 4 below, the jelly stick of Preparation Example 2 showed higher scores in terms of aroma, taste, texture, and overall preference than the jelly sticks of Comparative Examples 6 and 7, and, as in Preparation Example 2, 12 It was confirmed that manufacturing jelly sticks by mixing all the ingredients in appropriate amounts ensured that the mixed concentrate and jelly auxiliary ingredients were in harmony to optimize preference.
Claims (5)
(2) 상기 (1)단계의 제조한 오미자 농축액에 덱스트린을 2~4:6~8(v:w) 비율로 혼합한 후 180~190℃에서 분무건조하여 오미자 농축 분말을 제조하는 단계;
(3) 독활 혼합 재료 총 중량 기준으로, 독활 20~24 중량%, 도라지 20~24 중량%, 감초 20~24 중량%, 뽕나무열매 10~12 중량%, 건강 10~12 중량%, 구기자나무뿌리 5~7 중량% 및 모창출 5~7 중량%의 독활 혼합 재료에 물을 7~9배(v/w) 첨가한 후 90~110℃에서 24~30시간 동안 추출한 후 여과 및 농축하여 독활 혼합 농축액을 제조하는 단계; 및
(4) 젤리 혼합물 총 중량 기준으로, 상기 (1)단계의 제조한 오미자 농축액 11~13 중량%, 상기 (2)단계의 제조한 오미자 농축 분말 1.8~2.2 중량% 및 상기 (3)단계의 제조한 독활 혼합 농축액 0.8~1.2 중량%와 프락토올리고당 10~12 중량%, 과당 4.5~5.5 중량%, 겔화제 1.8~2.2 중량%, 엘라스틴 분말 0.0008~0.0012 중량%, N-아세틸글루코사민 0.0008~0.0012 중량%, 스테비올배당체 0.08~0.12 중량%, 콜라겐 6.0~7.5 중량%, 오미자향 0.7~0.9 중량% 및 물 58~61 중량%의 젤리 혼합물을 80~90℃에서 가열하고, 스틱에 충전하는 단계를 포함하여 제조하는 것을 특징으로 하는 독활 혼합 젤리 스틱의 제조방법.(1) Add 8 to 10 times (v/w) 45 to 55% (v/v) alcohol to Schisandra fruit, then extract and concentrate at 90 to 95°C for 10 to 14 hours to prepare Schisandra chinensis concentrate. steps;
(2) mixing dextrin with the Schisandra chinensis concentrate prepared in step (1) at a ratio of 2 to 4:6 to 8 (v:w) and then spray drying at 180 to 190°C to prepare Schisandra chinensis concentrated powder;
(3) Based on the total weight of the mixed ingredients, 20-24% by weight of poisonous arrowroot, 20-24% by weight of bellflower root, 20-24% by weight of licorice, 10-12% by weight of mulberry fruit, 10-12% by weight of health, wolfberry root. Add 7 to 9 times (v/w) water to the poisonous mixture of 5 to 7% by weight and 5 to 7% by weight of seedlings, extract at 90 to 110°C for 24 to 30 hours, filter and concentrate, and mix. Preparing a concentrate; and
(4) Based on the total weight of the jelly mixture, 11 to 13% by weight of the Schisandra chinensis concentrate prepared in step (1), 1.8 to 2.2% by weight of the Schisandra chinensis concentrated powder prepared in step (2), and the preparation in step (3). Handokhwal mixed concentrate 0.8~1.2% by weight, fructooligosaccharide 10~12% by weight, fructose 4.5~5.5% by weight, gelling agent 1.8~2.2% by weight, elastin powder 0.0008~0.0012% by weight, N-acetylglucosamine 0.0008~0.0012% by weight %, 0.08-0.12% by weight of steviol glycosides, 6.0-7.5% by weight of collagen, 0.7-0.9% by weight of Schisandra chinensis, and 58-61% by weight of water, heated at 80-90°C and filled into sticks. A method of manufacturing a poisonous mixed jelly stick comprising:
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