KR102626381B1 - Manufacturing method of jelly with diet dffect - Google Patents
Manufacturing method of jelly with diet dffect Download PDFInfo
- Publication number
- KR102626381B1 KR102626381B1 KR1020220168938A KR20220168938A KR102626381B1 KR 102626381 B1 KR102626381 B1 KR 102626381B1 KR 1020220168938 A KR1020220168938 A KR 1020220168938A KR 20220168938 A KR20220168938 A KR 20220168938A KR 102626381 B1 KR102626381 B1 KR 102626381B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- red ginseng
- jelly
- ginseng extract
- Prior art date
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Classifications
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- 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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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A23L2/04—Extraction of juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
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- A23V2250/2124—Ginseng
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- A—HUMAN NECESSITIES
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Abstract
본 발명은 다이어트 효과를 나타내는 젤리의 제조방법에 관한 것으로, 더욱 상세하게는 홍삼추출액을 제조하는 홍삼추출액제조단계, 상기 홍삼추출액제조단계를 통해 제조된 홍삼추출액에 브로콜리 새싹 착즙액, 천연감미료, 편백정유, 겔화제 및 비만억제용 성분을 혼합하는 첨가제혼합단계, 상기 첨가제혼합단계를 통해 제조된 혼합물을 가열하는 혼합물가열단계 및 상기 혼합물가열단계를 통해 가열된 혼합물을 성형하는 성형단계로 이루어진다.
상기의 과정을 통해 제조되는 젤리는 홍삼의 유효성분과 설포라판의 함량이 증가된 브로콜리 새싹 착즙액이 함유되어 있으며, 천연감미료와 비만억제용 성분이 함유되어 기호도가 향상되면서도 다이어트 효과를 나타낼 뿐만 아니라 우수한 식감을 나타낸다.The present invention relates to a method for manufacturing a jelly showing a diet effect, and more specifically, to a red ginseng extract manufacturing step of producing a red ginseng extract, and the red ginseng extract prepared through the red ginseng extract manufacturing step, broccoli sprout juice, natural sweetener, and cypress. It consists of an additive mixing step of mixing essential oil, a gelling agent, and an obesity-suppressing ingredient, a mixture heating step of heating the mixture prepared through the additive mixing step, and a molding step of molding the mixture heated through the mixture heating step.
The jelly manufactured through the above process contains the active ingredients of red ginseng and broccoli sprout juice with an increased content of sulforaphane, and contains natural sweeteners and ingredients for suppressing obesity, which not only improves preference and has a diet effect, but also has an excellent texture. represents.
Description
본 발명은 다이어트 효과를 나타내는 젤리의 제조방법에 관한 것으로, 더욱 상세하게는 홍삼의 유효성분과 설포라판의 함량이 증가된 브로콜리 새싹 착즙액이 함유되어 있으며, 천연감미료와 비만억제용 성분이 함유되어 기호도가 향상되면서도 다이어트 효과를 나타낼 뿐만 아니라 우수한 식감을 나타내는 젤리의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a jelly showing a diet effect. More specifically, it contains broccoli sprout juice with increased content of the active ingredient of red ginseng and sulforaphane, and contains natural sweeteners and ingredients for suppressing obesity to increase preference. It relates to a method of manufacturing jelly that not only has an improved diet effect but also has an excellent texture.
일반적인 젤리는 설탕과 겔화제를 주원료로 사용하여 제조되는데, 겔화제는 종류와 배합비율에 따라 젤리의 조직감에 영향을 주기 때문에 젤리의 식감을 좌우하는 경화도에 변화를 주며, 그에 따른 생산성이나 성형성에도 영향을 미치게 된다.General jelly is manufactured using sugar and a gelling agent as main ingredients. The gelling agent affects the texture of the jelly depending on the type and mixing ratio, so it changes the degree of hardness, which determines the texture of the jelly, and thus affects productivity and moldability. also has an impact.
식용 젤리는 2가지 형태로 구분할 수 있는데, 실리콘 틀 등에 넣고 겔화시켜 고상의 형태로 제조하는 구미젤리와 봉지에 넣어 고상의 형태로 제조하는 스틱 젤리로 구분 된다.Edible jelly can be divided into two types: gummy jelly, which is manufactured in a solid form by gelling it in a silicone mold, and stick jelly, which is manufactured in a solid form by putting it in a bag.
구미젤리 형태의 식품을 제조하기 위해서는 고체성분이 부유물 없이 용해되고 고형화 될 수 있는 당 성분을 함유해야 한다. 일반적인 젤리는 추가적으로 향미 및 착색물질을 첨가하여 기호도를 높이는 방법을 사용한다.In order to manufacture food in the form of gummy jelly, the solid ingredient must contain sugar that can be dissolved and solidified without floating substances. General jellies use a method of increasing preference by adding additional flavors and coloring substances.
또한, 젤리는 디저트의 일종이고 겔류에 속하며 오랫동안 다양한 맛과 향을 가미하여 간식 및 디저트 식품으로 섭취해왔는데, 최근에는 다양한 식품 소재를 활용한 젤리 제품이 개발되고 있으며, 편한 목 넘김과 기호에 따른 식감으로 인해 다양한 구미젤리 관련 기술이 개발되고 있다.In addition, jelly is a type of dessert and belongs to the gel family, and has been consumed as a snack or dessert food with various flavors and aromas for a long time. Recently, jelly products using various food ingredients have been developed, and they are easy to swallow and can be customized according to preference. Due to its texture, various gummy jelly-related technologies are being developed.
그러나, 종래에 구미젤리 제품은 설탕과 물엿을 주성분으로 하기 때문에 칼로리가 높아 다량 섭취시에는 비만을 유발할 수 있으며, 취식자의 건강에 악영향을 미칠 수 있는 문제점이 있었다.However, since conventional gummy jelly products are mainly composed of sugar and starch syrup, they are high in calories, so when consumed in large quantities, they can cause obesity and have a negative impact on the health of eaters.
또한, 종래에 젤리 제품은 기호도를 향상시키기 위해 과즙 농축액이나 향미료를 첨가하여 맛과 향을 증진시키거나, 단순히 식감을 향상시키고자 하는 노력이 이루어졌을 뿐, 기능성이나 영양성분에 대한 고려는 이루어지지 않아 특별한 기능성을 나타내지 못하며, 영영성분의 함량이 낮아 기호도 뿐만 아니라, 건강증진에 대한 소비자들의 요구에 부합하지 못하는 문제점이 있었다.In addition, in the past, efforts were made to enhance the taste and aroma of jelly products by adding juice concentrate or flavorings to improve preference, or to simply improve the texture, but no consideration was made on functionality or nutritional ingredients. Therefore, it does not show any special functionality, and due to the low content of nutrients, it has the problem of not only liking it but also failing to meet consumers' demands for health promotion.
본 발명의 목적은 홍삼의 유효성분과 설포라판의 함량이 증가된 브로콜리 새싹 착즙액이 함유되어 있으며, 천연감미료와 비만억제용 성분이 함유되어 기호도가 향상되면서도 다이어트 효과를 나타낼 뿐만 아니라 우수한 식감을 나타내는 젤리의 제조방법을 제공하는 것이다.The purpose of the present invention is to produce a jelly that contains broccoli sprout juice with an increased content of the active ingredient of red ginseng and sulforaphane, and contains natural sweeteners and ingredients for suppressing obesity, which not only improves preference, but also exhibits a diet effect and has an excellent texture. It provides a manufacturing method.
본 발명의 목적은 홍삼추출액을 제조하는 홍삼추출액제조단계, 상기 홍삼추출액제조단계를 통해 제조된 홍삼추출액 100 중량부에 브로콜리 새싹 착즙액 50 내지 100 중량부, 천연감미료 5 내지 10 중량부, 편백정유 1 내지 3 중량부, 겔화제 1 내지 5 중량부 및 비만억제용 성분 2 내지 4 중량부를 혼합하는 첨가제혼합단계, 상기 첨가제혼합단계를 통해 제조된 혼합물을 85 내지 95℃의 온도로 5 내지 10분 동안 가열하는 혼합물가열단계 및 상기 혼합물가열단계를 통해 가열된 혼합물을 성형하는 성형단계로 이루어지며, 상기 홍삼추출액제조단계는 정제수 100 중량부에 감귤착즙액 1 내지 100 중량부를 혼합하여 이루어진 혼합물 100 중량부에 홍삼 5 내지 10 중량부를 혼합하고 90 내지 95℃의 온도에서 10 내지 15시간 동안 가열하여 이루어지고, 상기 브로콜리 새싹 착즙액은 새싹(broccoli sprouts)을 50 내지 150℃의 온도로 20 내지 500초 동안 가열하고, 가열된 브로콜리 새싹 100 중량부에 정제수 150 내지 250 중량부 및 무순(radish sprout) 1 내지 100 중량부를 혼합하고 착즙하는 과정으로 제조되며, 상기 비만억제용 성분은 가르시니아, L-카르니틴 및 녹차카테킨으로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것을 특징으로 하는 다이어트 효과를 나타내는 젤리의 제조방법을 제공함에 의해 달성된다.The purpose of the present invention is to prepare a red ginseng extract, a red ginseng extract manufacturing step, 100 parts by weight of the red ginseng extract prepared through the red ginseng extract manufacturing step, 50 to 100 parts by weight of broccoli sprout juice, 5 to 10 parts by weight of natural sweetener, and cypress essential oil. An additive mixing step of mixing 1 to 3 parts by weight of a gelling agent, 1 to 5 parts by weight of a gelling agent, and 2 to 4 parts by weight of an obesity-suppressing ingredient, and the mixture prepared through the additive mixing step is heated at a temperature of 85 to 95° C. for 5 to 10 minutes. It consists of a mixture heating step of heating for a while and a molding step of molding the heated mixture through the mixture heating step, and the red ginseng extract manufacturing step is 100 parts by weight of a mixture made by mixing 1 to 100 parts by weight of citrus juice with 100 parts by weight of purified water. It is made by mixing 5 to 10 parts by weight of red ginseng and heating at a temperature of 90 to 95 ° C. for 10 to 15 hours, and the broccoli sprout juice is obtained by pressing broccoli sprouts at a temperature of 50 to 150 ° C. for 20 to 500 seconds. It is prepared by heating for a while, mixing 150 to 250 parts by weight of purified water and 1 to 100 parts by weight of radish sprouts with 100 parts by weight of heated broccoli sprouts, and then extracting the juice. The ingredients for suppressing obesity are garcinia, L-carnitine and This is achieved by providing a method for producing a jelly showing a diet effect, which is characterized by comprising at least one selected from the group consisting of green tea catechins.
본 발명의 바람직한 특징에 따르면, 상기 천연감미료는 솔비톨, 말티톨, 카르나우바왁스, 스테비아 및 에스트리톨로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것으로 한다.According to a preferred feature of the present invention, the natural sweetener is composed of one or more selected from the group consisting of sorbitol, maltitol, carnauba wax, stevia, and estritol.
본 발명의 더 바람직한 특징에 따르면, 상기 겔화제는 정제수 100 중량부에 아마씨검 분말 1 내지 1.5 중량부, 곤약 0.5 내지 1 중량부 및 한천 0.5 내지 1.5 중량부를 혼합하여 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the gelling agent is made by mixing 1 to 1.5 parts by weight of flaxseed gum powder, 0.5 to 1 part by weight of konjac, and 0.5 to 1.5 parts by weight of agar with 100 parts by weight of purified water.
본 발명의 더욱 바람직한 특징에 따르면, 상기 비만억제용 성분은 가르시니아, L-카르니틴 및 녹차카테킨이 1:1:1의 중량부로 혼합되어 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the obesity suppressing ingredient is made by mixing garcinia, L-carnitine, and green tea catechin in a weight ratio of 1:1:1.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 첨가제혼합단계에서는 상기 홍삼추출액 100 중량부 대비 시서스 추출물 2 내지 5 중량부가 더 함유되는 것으로 한다.According to an even more preferred feature of the present invention, in the additive mixing step, 2 to 5 parts by weight of Cissus extract is further contained compared to 100 parts by weight of the red ginseng extract.
본 발명에 따른 다이어트 효과를 나타내는 젤리의 제조방법은 홍삼의 유효성분과 설포라판의 함량이 증가된 브로콜리 새싹 착즙액이 함유되어 있으며, 천연감미료와 비만억제용 성분이 함유되어 기호도가 향상되면서도 다이어트 효과를 나타낼 뿐만 아니라 우수한 식감이 우수한 젤리를 제공하는 탁월한 효과를 나타낸다.The method of manufacturing a jelly showing a diet effect according to the present invention contains broccoli sprout juice with an increased content of the active ingredient of red ginseng and sulforaphane, and contains natural sweeteners and ingredients for suppressing obesity, thereby improving preference and showing a diet effect. In addition, it has an excellent effect of providing a jelly with excellent texture.
도 1은 본 발명에 따른 다이어트 효과를 나타내는 젤리의 제조방법을 나타낸 순서도이다.Figure 1 is a flowchart showing a method of manufacturing a jelly showing a diet effect according to the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but are intended to be described in detail so that those skilled in the art can easily practice the invention. This does not mean that the technical idea and scope of the present invention are limited.
본 발명에 따른 다이어트 효과를 나타내는 젤리의 제조방법은 홍삼추출액을 제조하는 홍삼추출액제조단계(S101), 상기 홍삼추출액제조단계(S101)를 통해 제조된 홍삼추출액에 브로콜리 새싹 착즙액, 천연감미료, 편백정유, 겔화제 및 비만억제용 성분을 혼합하는 첨가제혼합단계(S103), 상기 첨가제혼합단계(S103)를 통해 제조된 혼합물을 가열하는 혼합물가열단계(S105) 및 상기 혼합물가열단계(S105)를 통해 가열된 혼합물을 성형하는 성형단계(S107)로 이루어진다.The method of manufacturing a jelly showing a diet effect according to the present invention includes a red ginseng extract manufacturing step (S101) of preparing a red ginseng extract, a red ginseng extract prepared through the red ginseng extract manufacturing step (S101), broccoli sprout juice, natural sweetener, and cypress. Through the additive mixing step (S103) of mixing essential oil, gelling agent, and obesity suppressing ingredients, the mixture heating step (S105) of heating the mixture prepared through the additive mixing step (S103), and the mixture heating step (S105). It consists of a molding step (S107) in which the heated mixture is molded.
상기 홍삼추출액제조단계(S101)는 정제수에 감귤착즙액을 혼합하여 이루어진 혼합물에 홍삼을 혼합하고 가열하는 과정으로 이루어지는데, 더욱 상세하게는 정제수 100 중량부에 감귤착즙액 1 내지 100 중량부를 혼합하여 이루어진 혼합물 100 중량부에 홍삼 5 내지 10 중량부를 혼합하고 90 내지 95℃의 온도에서 10 내지 15시간 동안 가열하는 과정으로 이루어지는 것이 바람직하다.The red ginseng extract manufacturing step (S101) consists of mixing red ginseng with a mixture of purified water and citrus juice and heating it. More specifically, 1 to 100 parts by weight of citrus juice is mixed with 100 parts by weight of purified water. It is preferable to mix 5 to 10 parts by weight of red ginseng with 100 parts by weight of the mixture and heat the mixture at a temperature of 90 to 95°C for 10 to 15 hours.
상기 감귤착즙액으로 사용되는 감귤(Citrus)은 감귤나무아과 중에서 감귤속, 금감속 및 탱자나무속에 속하는 각 종 및 이들 3속에서 파생되어 온 품종의 총칭으로 레몬, 라임, 자몽, 오렌지, 만다린(귤) 등이 이에 속한다.Citrus, used as the above-mentioned citrus juice, is a general term for each species belonging to the genus Citrus, Geumpergum, and Tangerine among the citrus subfamily, as well as varieties derived from these three genera, including lemon, lime, grapefruit, orange, and mandarin ( Tangerines), etc. belong to this category.
감귤은 탄수화물, 펙틴질, 유기산, 단백질, 지방질, 색소 그리고 정유성분을 함유하고 있고, 감귤류의 당질 중에서 포도당과 과당이 90%이며 비타민 C와 유기산, 미량의 섬유질이 들어있는데, 특히 비타민 C와 칼륨이 풍부한 알칼리성 식품이다. 하지만 감귤류의 과즙은 시트르산이 많아 산성을 띠고, pH가 2 내지 3을 나타낸다.Tangerines contain carbohydrates, pectin, organic acids, proteins, fats, pigments, and essential oils. Among the sugars in citrus fruits, 90% are glucose and fructose, and they also contain vitamin C, organic acids, and trace amounts of fiber, especially vitamin C and potassium. It is a rich alkaline food. However, citrus fruit juice contains a lot of citric acid, so it is acidic and has a pH of 2 to 3.
상기와 같은 물성을 나타내는 감귤착즙액과 정제수와 이루어진 혼합물을 이용하여 홍삼추출물을 제조하게 되면, 감귤착즙앱에 함유된 비타민 C나 유기산 등의 기능성으로 인해 홍삼추출액 내에 진세노사이드 Rg3와 같은 유효성분의 함량을 향상시킬 수 있다.When red ginseng extract is manufactured using a mixture of citrus juice and purified water showing the above physical properties, active ingredients such as ginsenoside Rg3 are contained in the red ginseng extract due to the functionality of vitamin C and organic acids contained in the citrus juice app. content can be improved.
이때, 상기 홍삼추출액제조단계(S101)에서 정제수 100 중량부 대비 감귤착즙액의 함량이 1 중량부 미만이면 상기의 효과가 미미하며, 정제수 100 중량부 대비 감귤착즙액의 함량이 100 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 젤리의 기호도가 저하되며 제조비용을 지나치게 증가시키기 때문에 바람직하지 못하다.At this time, in the red ginseng extract manufacturing step (S101), if the content of citrus juice is less than 1 part by weight compared to 100 parts by weight of purified water, the above effect is minimal, and if the content of citrus juice is less than 100 parts by weight compared to 100 parts by weight of purified water, This is undesirable because the above effects are not significantly improved, the preference of the jelly is reduced, and the manufacturing cost is excessively increased.
또한, 상기 홍삼추출액제조단계(S103)에서 가열온도가 90℃ 미만이거나 가열시간이 10시간 미만이면 홍삼에 함유된 유효성분의 추출효율성이 저하되며, 상기 가열온도가 95℃를 초과하거나 가열시간이 15시간을 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 홍삼에 함유된 유효성분이나 감귤착즙액에 함유된 비타민 C가 파괴되기 때문에 상기의 효과가 오히려 저하될 수 있다.In addition, in the red ginseng extract manufacturing step (S103), if the heating temperature is less than 90°C or the heating time is less than 10 hours, the extraction efficiency of the active ingredients contained in red ginseng decreases, and if the heating temperature exceeds 95°C or the heating time is If it exceeds 15 hours, the above effect may not be significantly improved, but the above effect may actually be reduced because the active ingredients contained in red ginseng or vitamin C contained in citrus juice are destroyed.
상기 첨가제혼합단계(S103)는 상기 홍삼추출액제조단계(S101)를 통해 제조된 홍삼추출액에 브로콜리 새싹 착즙액, 천연감미료, 편백정유, 겔화제 및 비만억제용 성분을 혼합하는 단계로, 홍삼추출액 100 중량부에 천연감미료 5 내지 10 중량부, 편백정유 1 내지 3 중량부, 겔화제 1 내지 5 중량부 및 비만억제용 성분 2 내지 4 중량부를 혼합하여 이루어지는 것이 바람직하다.The additive mixing step (S103) is a step of mixing broccoli sprout juice, natural sweetener, cypress essential oil, gelling agent, and ingredients for suppressing obesity with the red ginseng extract prepared through the red ginseng extract manufacturing step (S101). Red ginseng extract 100 It is preferably made by mixing 5 to 10 parts by weight of a natural sweetener, 1 to 3 parts by weight of cypress essential oil, 1 to 5 parts by weight of a gelling agent, and 2 to 4 parts by weight of an obesity suppressing ingredient.
상기 브로콜리 새싹 착즙액 50 내지 100 중량부가 함유되며, 브로콜리 새싹(broccoli sprouts)을 50 내지 150℃의 온도로 20 내지 500초 동안 가열하고, 가열된 브로콜리 새싹 100 중량부에 정제수 150 내지 250 중량부 및 무순(radish sprout) 1 내지 100 중량부를 혼합하여 착즙하는 과정으로 제조되는데, 상기의 과정을 통해 제조되는 브로콜리 새싹 착즙액은 설포라판(Sulforaphane) 함량이 증가되어 항암, 항염 및 항산화 등의 기능성이 향상되어 취식자의 건강을 향상시키는 젤리가 제공될 수 있도록 하는 역할을 한다.It contains 50 to 100 parts by weight of the broccoli sprout juice, and broccoli sprouts are heated at a temperature of 50 to 150 ° C. for 20 to 500 seconds, and 100 parts by weight of the heated broccoli sprouts are mixed with 150 to 250 parts by weight of purified water and It is manufactured by mixing 1 to 100 parts by weight of radish sprouts and extracting juice. The broccoli sprout juice produced through the above process has an increased sulforaphane content, improving anti-cancer, anti-inflammatory and antioxidant functionality. It plays a role in providing jelly that improves the health of eaters.
상기 브로콜리 새싹의 가열온도가 50℃ 미만이거나 가열시간이 20초 미만이면 상기의 효과가 미미하며, 상기 가열온도가 150℃를 초과하거나 가열시간이 500초를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 에너지 효율성적인 측면에서 바람직하지 못하다.If the heating temperature of the broccoli sprouts is less than 50°C or the heating time is less than 20 seconds, the above effect is minimal, and if the heating temperature exceeds 150°C or the heating time exceeds 500 seconds, the effect is not significantly improved. However, it is undesirable from an energy efficiency perspective.
이때, 상기 무순은 생 것을 사용할 수 있고, 동결건조하여 분말 형태로 사용할 수도 있는데, 상기의 함량범위로 무순이 사용되면, 브로콜리 새싹 착즙액에 함유되는 설포라판의 함량을 더욱 향상시킬 수 있다.At this time, the radish sprouts can be used fresh, or can be freeze-dried and used in powder form. If the radish sprouts are used in the above content range, the content of sulforaphane contained in the broccoli sprout juice can be further improved.
상기 천연감미료는 5 내지 10 중량부가 함유되며, 솔비톨, 말티톨, 카르나우바왁스, 스테비아 및 에스트리톨로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것이 바람직한데, 본 발명을 통해 제조되는 젤리에 단맛을 부여하여 기호도를 향상시키면서도 당함량이나 칼로리가 낮아 취식자의 건강을 증진시키며 다이어트 효과를 부여하는 역할을 한다.The natural sweetener contains 5 to 10 parts by weight, and is preferably composed of at least one selected from the group consisting of sorbitol, maltitol, carnauba wax, stevia, and estritol. It imparts sweetness to the jelly prepared through the present invention. While improving preference, it has low sugar content and calories, thereby improving the health of eaters and providing a diet effect.
상기 천연감미료의 함량이 5 중량부 미만이면 상기의 효과가 미미하며, 상기 천연감미료의 함량이 10 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 단맛이 지나치게 증가하여 기호도가 저하되며, 상대적으로 홍삼추출액이나 편백정유, 겔화제 및 비만억제용 성분 등의 함량이 지나치게 줄어들어 기능성이 저하될 수 있다.If the content of the natural sweetener is less than 5 parts by weight, the effect is minimal, and if the content of the natural sweetener exceeds 10 parts by weight, the effect is not significantly improved, but the sweetness increases excessively, lowering preference, and relative As a result, the content of red ginseng extract, cypress essential oil, gelling agent, and ingredients for suppressing obesity may be excessively reduced, resulting in a decrease in functionality.
또한, 상기 편백정유는 1 내지 3 중량부가 함유되며, 편백잎 100 중량부와 정제수 100 내지 400 중량부를 혼합한 후에 정유추출압력기로 105 내지 150℃의 온도에서 3 내지 9시간 동안 추출하는 과정을 통해 제조되는데, 상기의 과정을 통해 제조된 편백정유는 특유의 향으로 인해 젤리의 기호도를 향상시킬 뿐만 아니라, 항균작용을 통해 젤리의 변질을 억제하여 보존성을 향상시키며, 취식자의 스트레스를 완화하는 역할을 한다.In addition, the cypress essential oil contains 1 to 3 parts by weight, and is extracted by mixing 100 parts by weight of cypress leaves and 100 to 400 parts by weight of purified water using an essential oil extraction press at a temperature of 105 to 150 ° C. for 3 to 9 hours. The cypress essential oil manufactured through the above process not only improves the preference of the jelly due to its unique scent, but also improves preservation by suppressing deterioration of the jelly through antibacterial action, and plays a role in relieving the stress of the eater. do.
상기 겔화제는 1 내지 5 중량부가 함유되며, 상기 홍삼추출액, 천연감미료, 편백정유 및 비만억제용 성분이 함유된 혼합물을 겔화하여 젤리의 형태로 제조될 수 있도록 하는 역할을 하는데, 정제수 100 중량부에 아마씨검 분말 1 내지 1.5 중량부, 곤약 0.5 내지 1 중량부 및 한천 0.5 내지 1.5 중량부를 혼합하여 이루어지는 것이 바람직하다.The gelling agent is contained in an amount of 1 to 5 parts by weight and serves to gel the mixture containing the red ginseng extract, natural sweetener, cypress essential oil and ingredients for suppressing obesity so that it can be prepared in the form of jelly, and 100 parts by weight of purified water It is preferably made by mixing 1 to 1.5 parts by weight of flaxseed gum powder, 0.5 to 1 part by weight of konjac, and 0.5 to 1.5 parts by weight of agar.
이때, 상기 아마씨검 분말은 아마씨를 부직포로 싸서 110℃ 내지 130℃의 오토클레이브에 아미씨 100 중량부에 물 500 내지 2000 중량부를 혼합하고 20 내지 40분 동안 가열하여 제조된 아마씨 추출물을 건조하여 분말화하는 과정을 통해 제조될 수 있다.At this time, the flaxseed gum powder is prepared by wrapping flaxseed in a non-woven fabric, mixing 500 to 2000 parts by weight of water with 100 parts by weight of flaxseed in an autoclave at 110°C to 130°C, and heating for 20 to 40 minutes to dry the flaxseed extract. It can be manufactured through a chemical process.
또한, 상기 곤약이나 한천의 함량이 상기의 범위 미만이면 제조되는 젤리의 고체적 특성이 약해서 식감이 저하될 수 있으며, 상기 곤약이나 한천의 함량이 상기의 범위를 초과하게 되면 제조되는 젤리의 흡착성이 저하되어 겔이 내부의 액체를 방출하여 부피를 감소시키는 성질인 시너레시스(syneresis)가 높아져 수분 보유를 장 시간 동안 하지 못하게 된다.In addition, if the content of konjac or agar is less than the above range, the solid properties of the manufactured jelly may be weak and the texture may be reduced, and if the content of the konjac or agar exceeds the above range, the absorbency of the manufactured jelly may be reduced. As the gel deteriorates, syneresis, a property in which the gel releases internal liquid and reduces volume, increases, preventing it from retaining moisture for a long time.
상기의 성분으로 이루어지는 겔화제는 인체유해성 논란이 있는 검류를 사용하지 않고도, 우수한 식감을 나타내는 젤리가 제공될 수 있도록 하는 역할을 하는데, 상기 겔화제의 함량이 1 중량부 미만이면 상기의 효과가 미미하며, 상기 겔화제의 함량이 5 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 젤리의 기호도를 저하시키기 때문에 바람직하지 못하다.The gelling agent composed of the above ingredients serves to provide a jelly with excellent texture without using gum, which is controversial for being harmful to the human body. If the content of the gelling agent is less than 1 part by weight, the above effect is minimal. In addition, if the content of the gelling agent exceeds 5 parts by weight, the above effect is not significantly improved and the palatability of the jelly is lowered, which is undesirable.
또한, 상기 비만억제용 성분은 2 내지 4 중량부가 함유되며, 가르시니아, L-카르니틴 및 녹차카테킨으로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것이 바람직한데, 가르시니아, L-카르니틴 및 녹차카테킨이 1:1:1의 중량부로 혼합되어 이루어지는 것이 더욱 바람직하다.In addition, the ingredient for suppressing obesity contains 2 to 4 parts by weight, and is preferably composed of at least one selected from the group consisting of garcinia, L-carnitine, and green tea catechin. Garcinia, L-carnitine, and green tea catechin are mixed in a ratio of 1:1: It is more preferable to mix 1 part by weight.
상기 가르시니아는 가르시니아 캄보지아(Garsinia Canbogia)로서, 남아시아 서식 나무의 마른 과일껍질로부터 추출되는 물질로 HCA(Hydroxy Citric Acid)가 10 내지 30％ 함유되어 있다. 여기서, HCA는 오렌지, 밀감류에 함유된 구연산(citric acid)과 매우 유사한 물질이나 자연계에서 극히 드물게 발견되며 체내 지방합성 경로를 차단하고 글리코겐의 합성으로 전환시켜 에너지 생산을 증가시킬 뿐만 아니라 식욕을 억제시키고 지방분해를 촉진시키는 등 다양한 생리활성기능을 나타낸다.The garcinia is Garcinia Cambogia (Garsinia Canbogia), a substance extracted from the dried fruit peel of a tree native to South Asia, and contains 10 to 30% HCA (Hydroxy Citric Acid). Here, HCA is a substance very similar to citric acid contained in oranges and citrus fruits, but is extremely rarely found in nature. It not only increases energy production by blocking the body's fat synthesis pathway and converting it to glycogen synthesis, but also suppresses appetite. It exhibits various physiologically active functions, such as promoting fat decomposition.
또한, 상기 L-카르니틴은 화학명이 β-hydroxy-γ-N- trimethylaminobutyrate로서 구조적으로 choline과 비슷한 아미노산 유사 물질이지만 엄밀하게는 L-Carnitine은 사람의 필요량의 일부를 생합성에 의하여 충족할 수 있기 때문에 실질적인 비타민은 아니며, choline, taurine, inocitol 등과 같은 비타민 형태의 영양소라고 말할 수 있는데, L-카르니틴의 가장 중요한 생체 기작은 지방산 대사의 필수 보조인자로서 체내에서 지방산을 미토콘드리아 내로 원활히 수송하여 지방을 세포의 에너지로 전환시키는 운반분자의 역할이다. 이러한 역할은 세포 내 지방산 및 당 대사를 개선하며, 체중감량에 있어 생체의 여러 가지 상태에서 혈중 및 조직 속의 지질 축척을 감소시키는 것이 증명되었으며 근육이 일을 하는데 있어서 필수적으로 사용되는 에너지를 공급하므로 심기능의 향상, 산소 흡입량의 증가, 체력유지, 지방 감소 등의 효과를 가져온다.In addition, the chemical name of L-carnitine is β-hydroxy-γ-N-trimethylaminobutyrate, which is an amino acid-like substance structurally similar to choline, but strictly speaking, L-Carnitine can meet part of the human requirement through biosynthesis, making it a practical substance. It is not a vitamin, but can be said to be a vitamin-type nutrient such as choline, taurine, inocitol, etc. The most important biological mechanism of L-carnitine is that it is an essential cofactor for fatty acid metabolism, smoothly transporting fatty acids into mitochondria in the body and converting fat into cellular energy. It is the role of a transport molecule that converts to . This role improves intracellular fatty acid and sugar metabolism, and has been proven to reduce lipid accumulation in the blood and tissues in various states of the body in weight loss. It also supplies energy essential for muscle work, improving cardiac function. It brings about effects such as improvement of health, increase in oxygen intake, maintenance of physical strength, and reduction of fat.
또한, 상기 녹차카테킨은 녹차에 함유되어 있는 카테킨으로, 탄닌이라 불리는 폴리페놀 화합물의 일종으로, 녹차의 구성 성분 중 가장 많이 차지하고 있는 성분이며, 고리가 있는 물질로서 축합형 탄닌에 속하고 Flavan-3-ol의 기본구조를 나타내는데, 화학 구조상 수산기(-OH)를 많이 가지고 있어 여러 가지 물질과 쉽게 결합하는 특징을 나타낸다. 녹차카테킨은 크게 8가지 성분이로 나눌 수 있는데 이중 EGCg가 녹차카테킨류 중에서도 구성비율이 가장 높고 각종 기능적인 효과도 높은 것으로 알려지고 있다. 녹차카테킨으로서 (-)-에피갈로카테킨 갈레이트(EGCg)는 항산화효과, 항암효과 및 콜레스테롤 저하 효과를 나타낸다.In addition, the green tea catechin is a catechin contained in green tea, a type of polyphenol compound called tannin, and the largest component of green tea. It is a ring-shaped substance and belongs to condensed tannin and Flavan-3. It represents the basic structure of -ol, and has many hydroxyl groups (-OH) in its chemical structure, showing the characteristic of easily combining with various substances. Green tea catechins can be broadly divided into eight components, of which EGCg has the highest composition ratio among green tea catechins and is known to have high various functional effects. As a green tea catechin, (-)-epigallocatechin gallate (EGCg) has antioxidant, anticancer, and cholesterol-lowering effects.
상기와 같이 가르시니아, L-카르니틴 및 녹차카테킨이 1:1:1의 중량부로 혼합되어 이루어진 비만억제용 성분은 체내에 흡수되어 다양한 생리활성을 통해 비만억제 효과를 나타내게 되는데, 상기 비만억제용 성분의 함량이 2 중량부 미만이면 상기의 효과가 미미하며, 상기 비만억제용 성분의 함량이 4 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 제조되는 젤리의 기호도를 지나치게 저하시키게 된다.As described above, the obesity-suppressing ingredient made by mixing garcinia, L-carnitine, and green tea catechin in a weight ratio of 1:1:1 is absorbed into the body and exhibits an obesity-suppressing effect through various physiological activities. If the content is less than 2 parts by weight, the above effect is minimal, and if the content of the obesity suppressing ingredient exceeds 4 parts by weight, the above effect is not significantly improved and the preference of the manufactured jelly is excessively reduced.
또한, 상기 첨가제혼합단계(S103)에서는 상기 홍삼추출액제조단계(S101)를 통해 제조된 홍삼추출액 100 중량부 대비 시서스 추출물 2 내지 5 중량부가 더 함유될 수도 있는데, 상기 시서스 추출물은 체내의 렙틴 호르몬 분비를 조절하여 천연 식욕억제제의 역할을 하기 때문에, 본 발명을 통해 제조되는 젤리에 다이어트 효과를 더욱 향상시키는 역할을 한다.In addition, in the additive mixing step (S103), 2 to 5 parts by weight of Cissus extract may be additionally contained compared to 100 parts by weight of the red ginseng extract prepared through the red ginseng extract manufacturing step (S101). The Cissus extract may contain leptin in the body. Since it acts as a natural appetite suppressant by regulating hormone secretion, it serves to further improve the diet effect of the jelly manufactured through the present invention.
이때, 상기 시서스 추출물은 시서스를 열수추출하여 제조되며, 더욱 상세하게는 시서스 100 중량부에 용매 200 내지 1000 중량부를 혼합하고 70 내지 90℃의 온도로 10 내지 30분 동안 가열하는 과정을 통해 제조되는데, 상기 용매는 물, 탄소수 1 내지 4개의 무수 또는 함수 저급 알코올이 사용될 수 있다.At this time, the Cissus extract is prepared by hot water extraction of Cissus, and more specifically, the process of mixing 200 to 1000 parts by weight of solvent with 100 parts by weight of Cissus and heating at a temperature of 70 to 90 ° C. for 10 to 30 minutes. It is manufactured through, and the solvent may be water, anhydrous or hydrous lower alcohol having 1 to 4 carbon atoms.
상기 시서스 추출물의 함량이 2 중량부 미만이면 상기의 효과가 미미하며, 상기 시서스 추출물의 함량이 5 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 혼삼젤리의 식감, 맛 및 기호도가 저하될 수 있다.If the content of the Cissus extract is less than 2 parts by weight, the effect is minimal, and if the content of the Cissus extract exceeds 5 parts by weight, the effect is not significantly improved and the texture, taste and preference of the mixed jelly are reduced. may deteriorate.
상기 혼합물가열단계(S105)는 상기 첨가제혼합단계(S103)를 통해 제조된 혼합물을 가열하여 상기 첨가제혼합단계(S103)를 통해 혼합된 겔화제를 혼합물에 용융시켜 겔화현상이 유발될 수 있도록 하는단계로, 상기 첨가제혼합단계(S103)를 통해 제조된 혼합물을 85 내지 95℃의 온도로 5 내지 10분 동안 가열하는 과정으로 이루어지는 것이 바람직하다.The mixture heating step (S105) is a step of heating the mixture prepared through the additive mixing step (S103) to melt the gelling agent mixed through the additive mixing step (S103) into the mixture to induce a gelation phenomenon. Preferably, the mixture prepared through the additive mixing step (S103) is heated to a temperature of 85 to 95° C. for 5 to 10 minutes.
상기 혼합물가열단계(S105)에서 가열온도가 85℃ 미만이거나 가열시간이 5분 미만이면 겔화제의 용융이 제대로 진행되지 못해 겔화현상의 유발효과가 미미하며, 상기 혼합물가열단계(S105)에서 가열온도가 95℃를 초과하거나 가열시간이 10분을 초과하게 되면 겔화제 성분이 용융되고도 지나치게 고온을 오랜 시간 적용하게 되는 것으로, 혼합물의 탄화현상 등이 유발되거나 혼합물에 함유된 유효성분의 파괴가 진행될 수 있기 때문에 바람직하지 못하다.If the heating temperature is less than 85°C or the heating time is less than 5 minutes in the mixture heating step (S105), the melting of the gelling agent does not proceed properly and the effect of inducing the gelation phenomenon is minimal. In the mixture heating step (S105), the heating temperature If the temperature exceeds 95℃ or the heating time exceeds 10 minutes, excessively high temperature is applied for a long time even after the gelling agent component is melted, which may cause carbonization of the mixture or destruction of the active ingredients contained in the mixture. It is undesirable because it can be
상기 성형단계(S107)는 상기 혼합물가열단계(S105)를 통해 가열된 혼합물을 성형하는 단계로, 상기 혼합물가열단계(S105)를 통해 가열된 혼합물을 실리콘 등으로 이루어진 성형틀에 붓고 -5 내지 -3℃의 온도로 15 내지 30분 동안 냉각하여 젤리 형태로 성형하는 과정이 진행될 수 있는데, 이때 상기 성형단계(S107)를 통해 성형되는 젤리는 원형, 사각형, 삼각형 등과 같은 다양한 형태로 제조될 수 있으며, 구미젤리 또는 스틱형태의 젤리로 제조될 수 있다.The molding step (S107) is a step of molding the mixture heated through the mixture heating step (S105). The mixture heated through the mixture heating step (S105) is poured into a mold made of silicon, etc., and is poured into a mold made of silicon or the like and -5 to - The process of forming into a jelly form can be carried out by cooling to a temperature of 3°C for 15 to 30 minutes. In this case, the jelly formed through the forming step (S107) can be manufactured in various shapes such as circles, squares, triangles, etc. , can be manufactured into gummy jelly or stick-type jelly.
이하에서는, 본 발명에 따른 다이어트 효과를 나타내는 젤리의 제조방법 및 그 제조방법으로 제조된 젤리의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, the method for producing a jelly showing a diet effect according to the present invention and the physical properties of the jelly produced by the method will be described using examples.
<제조예 1> 홍삼추출액의 제조<Preparation Example 1> Preparation of red ginseng extract
정제수 100 중량부에 감귤착즙액 5 중량부를 혼합하여 이루어진 혼합물 100 중량부에 홍삼 8 중량부를 혼합하고 92.5℃의 온도에서 12시간 동안 가열하여 홍삼추출액을 제조하였다.Red ginseng extract was prepared by mixing 8 parts by weight of red ginseng with 100 parts by weight of a mixture of 5 parts by weight of citrus juice with 100 parts by weight of purified water and heating at a temperature of 92.5°C for 12 hours.
<제조예 2> 브로콜리 새싹 착즙액의 제조<Preparation Example 2> Preparation of broccoli sprout juice
국내산 브로콜리 새싹(broccoli sprouts)을 3회 깨끗이 세척하여 탈수하여 사용하였으며, 탈수된 브로콜리 새싹 50g을 끓는 물 100℃에서 2분간 침지하여 가열하고, 가열된 브로콜리에 정제수 100mL를 첨가한 후 생 무순 동결건조 분말 1g을 첨가하고 믹서기로 1분 동안 분쇄하여 브로콜리 새싹 착즙액을 제조하였다.Domestic broccoli sprouts were washed thoroughly three times and dehydrated. 50 g of dehydrated broccoli sprouts were heated by immersing them in boiling water at 100°C for 2 minutes, and 100 mL of purified water was added to the heated broccoli, followed by freeze-drying of fresh radish sprouts. Broccoli sprout juice was prepared by adding 1 g of powder and pulverizing it in a blender for 1 minute.
<제조예 3> 겔화제의 제조<Preparation Example 3> Preparation of gelling agent
정제수 100 중량부에 아마씨검 분말 1.2 중량부, 곤약 0.8 중량부 및 한천 1.0 중량부를 혼합하여 겔화제를 제조하였다.A gelling agent was prepared by mixing 1.2 parts by weight of flaxseed gum powder, 0.8 parts by weight of konjac, and 1.0 parts by weight of agar with 100 parts by weight of purified water.
<제조예 4> 시서스 추출물의 제조<Preparation Example 4> Preparation of Cissus extract
시서스 100 중량부에 용매(물) 500 중량부를 혼합하고 80℃의 온도로 20분 동안 가열한 후에 고형분을 여과하여 시서스 추출물을 제조하였다. Cissus extract was prepared by mixing 100 parts by weight of Cissus with 500 parts by weight of solvent (water), heating at 80°C for 20 minutes, and filtering the solid content.
<비교 제조예 1><Comparative Manufacturing Example 1>
정제수 100 중량부에 홍삼 8 중량부를 혼합하고 92.5℃의 온도에서 12시간 동안 가열하여 홍삼추출액을 제조하였다.Red ginseng extract was prepared by mixing 8 parts by weight of red ginseng with 100 parts by weight of purified water and heating at a temperature of 92.5°C for 12 hours.
<비교 제조예 2><Comparative Manufacturing Example 2>
상기 제조예 2와 동일하게 진행하되, 무순을 첨가하지 않고 브로콜리 새싹 착즙액을 제조하였다.Broccoli sprout juice was prepared in the same manner as in Preparation Example 2, but without adding radish sprouts.
<비교 제조예 3><Comparative Manufacturing Example 3>
상기 제조예 2와 동일하게 진행하되, 브로콜리 새싹을 가열하는 과정을 진행하지 않고 브로콜리 새싹 착즙액을 제조하였다.Broccoli sprout juice was prepared in the same manner as in Preparation Example 2, but without heating the broccoli sprouts.
상기 제조예 1 및 비교 제조예 1을 통해 제조된 홍삼추출액의 추출시간별 Rg3의 추출량을 측정하여 아래 표 1에 나타내었다.The extraction amount of Rg3 for each extraction time of the red ginseng extract prepared through Preparation Example 1 and Comparative Preparation Example 1 was measured and shown in Table 1 below.
<표 1><Table 1>
상기 표 1에 나타낸 것처럼, 본 발명의 제조예 1을 통해 제조된 홍삼추출액은 비교 제조예 1을 통해 제조된 홍삼추출액에 비해 시간에 따른 Rg3의 함량이 월등하게 향상된 것을 알 수 있다.As shown in Table 1, it can be seen that the content of Rg3 in the red ginseng extract prepared through Preparation Example 1 of the present invention was significantly improved over time compared to the red ginseng extract prepared through Comparative Preparation Example 1.
또한, 추출시간이 12시간인 경우에 Rg3의 함량이 가장 높게 나타났으며, 24시간 추출한 경우 오히려 Rg3의 함량이 낮아지는 것을 알 수 있다.In addition, when the extraction time was 12 hours, the content of Rg3 was highest, and when extraction was performed for 24 hours, the content of Rg3 was found to be lower.
또한, 상기 제조예 2를 통해 제조된 브로콜리 새싹 착즙액에 함유된 설포라판의 함량을 측정하여 아래 표 2에 나타내었다.In addition, the content of sulforaphane contained in the broccoli sprout juice prepared through Preparation Example 2 was measured and shown in Table 2 below.
{단, 브로콜리 새싹 착즙액에 함유된 설포라판의 함량은 제조된 브로콜리 새싹 착즙액에 디클로로메탄(dichloromethane, CH2Cl2) 20 mL을 첨가한 후 10분 동안 정치시키고, 설포라판이 용해되어 있는 분획여두 아래층인 디클로로메탄을 용출시킨 후 필터지로 여과하여 회전감압농축기를 이용하여 농축하고, 농축된 수기에 디클로로메탄 5 mL을 첨가한 후 1 mL를 회수하고 여과 (045μm, PVDF)하여 여과한 시료를 GC-MS를 이용하여 정성 및 정량분석하는 방법을 이용하였다}{However, the content of sulforaphane contained in the broccoli sprout juice is determined by adding 20 mL of dichloromethane (CH 2 Cl 2 ) to the prepared broccoli sprout juice, allowing it to stand for 10 minutes, and checking the fraction filter where sulforaphane is dissolved. After eluting dichloromethane, which is the lower layer, filtered through filter paper and concentrated using a rotary vacuum concentrator, 5 mL of dichloromethane was added to the concentrated water, 1 mL was recovered and filtered (045μm, PVDF), and the filtered sample was subjected to GC. -Qualitative and quantitative analysis methods were used using MS}
<표 2><Table 2>
상기 표 2에 나타낸 것처럼, 본 발명의 제조예 2를 통해 제조되는 브로콜리 새싹 착즙액은 설포라판의 함량이 월등하게 향상되는 것을 알 수 있다.As shown in Table 2, it can be seen that the content of sulforaphane in the broccoli sprout juice prepared through Preparation Example 2 of the present invention is significantly improved.
<실시예 1><Example 1>
상기 제조예 1을 통해 제조된 홍삼추출액 100 중량부에 천연감미료(솔비톨 8 중량%, 말티톨 35 중량%, 카르나우바 왁스 0.07 중량% 및 스테비아 0.02 중량% 및 에리스리톨 0.03 중량%) 8 중량부, 편백정유 2 중량부, 상기 제조예 3을 통해 제조된 겔화제 3 중량부 및 비만억제용 성분(가르시니아, L-카르니틴 및 녹차카테킨이 1:1:1의 중량부로 혼합) 3 중량부를 혼합하고, 90℃의 온도로 8분 동안 가열한 후에, 가열된 혼합물을 실리콘 성형틀에 붓고 -4℃의 온도로 22분 동안 냉각하여 다이어트 효과를 나타내는 젤리를 제조하였다.8 parts by weight of natural sweetener (8% by weight of sorbitol, 35% by weight of maltitol, 0.07% by weight of carnauba wax, 0.02% by weight of stevia, and 0.03% by weight of erythritol) to 100 parts by weight of the red ginseng extract prepared through Preparation Example 1, Cypress 2 parts by weight of essential oil, 3 parts by weight of the gelling agent prepared through Preparation Example 3, and 3 parts by weight of an obesity-suppressing ingredient (garcinia, L-carnitine, and green tea catechin mixed in a 1:1:1 weight part) were mixed, and 90 After heating at a temperature of ℃ for 8 minutes, the heated mixture was poured into a silicone mold and cooled to a temperature of -4℃ for 22 minutes to prepare a jelly showing a diet effect.
<실시예 2><Example 2>
상기 실시예 1과 동일하게 진행하되, 상기 제조예 3을 통해 제조된 겔화제 1 중량부를 혼합하여 젤리를 제조하였다.Jelly was prepared in the same manner as in Example 1, but by mixing 1 part by weight of the gelling agent prepared in Preparation Example 3.
<실시예 3><Example 3>
상기 실시예 1과 동일하게 진행하되, 상기 제조예 3을 통해 제조된 겔화제 5 중량부를 혼합하여 젤리를 제조하였다.Jelly was prepared in the same manner as in Example 1, but by mixing 5 parts by weight of the gelling agent prepared in Preparation Example 3.
<실시예 4><Example 4>
상기 실시예 1과 동일하게 진행하되, 홍삼추출액 100 중량부 대비 상기 제조예 4를 통해 제조된 시서스 추출물 3.5 중량부를 더 혼합하여 젤리를 제조하였다.The same procedure as in Example 1 was carried out, but jelly was prepared by mixing 3.5 parts by weight of the Cissus extract prepared through Preparation Example 4 with respect to 100 parts by weight of the red ginseng extract.
<비교예 1><Comparative Example 1>
상기 제조예 1을 통해 제조된 홍삼추출액 100 중량부에 설탕 20 중량부, 겔화제(잔탄검) 3 중량부를 혼합하고, 90℃의 온도로 8분 동안 가열한 후에, 가열된 혼합물을 실리콘 성형틀에 붓고 -4℃의 온도로 22분 동안 냉각하여 젤리를 제조하였다.100 parts by weight of the red ginseng extract prepared through Preparation Example 1 was mixed with 20 parts by weight of sugar and 3 parts by weight of a gelling agent (xanthan gum), heated at a temperature of 90°C for 8 minutes, and then placed in a silicone mold. Jelly was prepared by pouring it in and cooling it to -4°C for 22 minutes.
<비교예 2><Comparative Example 2>
상기 실시예 1과 동일하게 진행하되, 겔화제 0.5 중량부를 혼합하여 젤리를 제조하였다.The same procedure as in Example 1 was carried out, but jelly was prepared by mixing 0.5 parts by weight of a gelling agent.
<비교예 3><Comparative Example 3>
상기 실시예 1과 동일하게 진행하되, 겔화제 10 중량부를 혼합하여 젤리를 제조하였다.The same procedure as in Example 1 was carried out, but jelly was prepared by mixing 10 parts by weight of a gelling agent.
상기 실시예 1 내지 4 및 비교예 1 내지 3을 통해 제조된 젤리의 맛, 향, 식감 및 전체적인 기호도를 측정하여 아래 표 2에 나타내었다.The taste, aroma, texture, and overall preference of the jellies prepared through Examples 1 to 4 and Comparative Examples 1 to 3 were measured and shown in Table 2 below.
{단, 젤리의 맛, 향, 식감 및 전체적인 기호도는 피시험자 50명을 대상으로 하여 5점 척도법으로 조사한 후에 평균값으로 나타내는 방법을 이용하였다.{However, the taste, aroma, texture, and overall preference of the jelly were surveyed using a 5-point scale method among 50 test subjects and then expressed as the average value.
5점:매우 우수, 4점:우수, 3점:보통, 2점:나쁨, 1점:매우 나쁨}5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}
<표 3><Table 3>
상기 표 2에 나타낸 것처럼, 본 발명의 실시예 1 내지 4를 통해 제조된 젤리는 감미료로 설탕이 과량 사용되며, 겔화제로 잔탄검이 사용된 비교예 1과 비교했을 때, 전체적인 기호도가 오히려 우수한 것을 알 수 있다.As shown in Table 2, the jellies prepared through Examples 1 to 4 of the present invention use an excessive amount of sugar as a sweetener, and compared to Comparative Example 1 in which xanthan gum was used as a gelling agent, the overall preference is rather excellent. Able to know.
뿐만 아니라, 다이어트 효과를 더욱 향상시킬 수 있는 시서스 추출물이 함유된 실시예 4도 비교예 1 내지 3과 비교했을 때, 전체적인 기호도가 우수한 것을 알 수 있다.In addition, it can be seen that Example 4, which contains Cissus extract, which can further improve the diet effect, has excellent overall preference when compared to Comparative Examples 1 to 3.
또한, 겔화제가 지나치게 적게 사용된 비교예 2나 겔화제가 지나치게 과량 사용된 비교예 3에 비해서도 전체적인 기호도가 월등한 것을 알 수 있다.In addition, it can be seen that the overall preference is superior to Comparative Example 2, in which too little gelling agent was used, or Comparative Example 3, in which too much gelling agent was used.
따라서, 본 발명에 따른 다이어트 효과를 나타내는 젤리의 제조방법은 홍삼의 유효성분이 풍부하게 함유되어 있으며, 천연감미료와 비만억제용 성분이 함유되어 기호도가 향상되면서도 다이어트 효과를 나타낼 뿐만 아니라 식감이 우수한 젤리를 제공한다.Therefore, the method for producing a jelly showing a diet effect according to the present invention is rich in the active ingredients of red ginseng, and contains natural sweeteners and ingredients for suppressing obesity, thereby improving preference and producing a jelly that not only exhibits a diet effect but also has an excellent texture. to provide.
S101 ; 홍삼추출액제조단계
S103 ; 첨가제혼합단계
S105 ; 혼합물가열단계
S107 ; 성형단계S101 ; Red ginseng extract manufacturing steps
S103 ; Additive mixing step
S105 ; Mixture heating step
S107 ; Molding stage
Claims (5)
상기 홍삼추출액제조단계를 통해 제조된 홍삼추출액 100 중량부에 브로콜리 새싹 착즙액 50 내지 100 중량부, 천연감미료 5 내지 10 중량부, 편백정유 1 내지 3 중량부, 겔화제 1 내지 5 중량부 및 비만억제용 성분 2 내지 4 중량부를 혼합하는 첨가제혼합단계;
상기 첨가제혼합단계를 통해 제조된 혼합물을 85 내지 95℃의 온도로 5 내지 10분 동안 가열하는 혼합물가열단계; 및
상기 혼합물가열단계를 통해 가열된 혼합물을 성형하는 성형단계;로 이루어지며,
상기 홍삼추출액제조단계는 정제수 100 중량부에 감귤착즙액 1 내지 100 중량부를 혼합하여 이루어진 혼합물 100 중량부에 홍삼 5 내지 10 중량부를 혼합하고 90 내지 95℃의 온도에서 10 내지 15시간 동안 가열하여 이루어지고,
상기 브로콜리 새싹 착즙액은 브로콜리 새싹(broccoli sprouts)을 100℃의 온도로 120초 동안 가열하고, 가열된 브로콜리 새싹 100 중량부에 정제수 200 중량부 및 무순(radish sprout) 2 중량부를 혼합하고 착즙하는 과정으로 제조되며,
상기 겔화제는 정제수 100 중량부에 아마씨검 분말 1 내지 1.5 중량부, 곤약 0.5 내지 1 중량부 및 한천 0.5 내지 1.5 중량부를 혼합하여 이루어지고,
상기 상기 비만억제용 성분은 가르시니아, L-카르니틴 및 녹차카테킨이 1:1:1의 중량부로 혼합되어 이루어지며,
상기 첨가제혼합단계에서는 상기 홍삼추출액 100 중량부 대비 시서스 추출물 2 내지 5 중량부가 더 함유되는 것을 특징으로 하는 다이어트 효과를 나타내는 젤리의 제조방법.
Red ginseng extract manufacturing step of producing red ginseng extract;
100 parts by weight of the red ginseng extract prepared through the red ginseng extract manufacturing step includes 50 to 100 parts by weight of broccoli sprout juice, 5 to 10 parts by weight of natural sweetener, 1 to 3 parts by weight of cypress essential oil, 1 to 5 parts by weight of gelling agent, and fat. An additive mixing step of mixing 2 to 4 parts by weight of an inhibitory ingredient;
A mixture heating step of heating the mixture prepared through the additive mixing step to a temperature of 85 to 95° C. for 5 to 10 minutes; and
It consists of a molding step of molding the heated mixture through the mixture heating step,
The red ginseng extract manufacturing step is accomplished by mixing 5 to 10 parts by weight of red ginseng with 100 parts by weight of a mixture consisting of 100 parts by weight of purified water and 1 to 100 parts by weight of citrus juice and heating at a temperature of 90 to 95 ° C. for 10 to 15 hours. under,
The broccoli sprout juice is a process of heating broccoli sprouts to a temperature of 100°C for 120 seconds, mixing 200 parts by weight of purified water and 2 parts by weight of radish sprouts with 100 parts by weight of the heated broccoli sprouts, and then extracting the juice. It is manufactured with
The gelling agent is made by mixing 1 to 1.5 parts by weight of flaxseed gum powder, 0.5 to 1 part by weight of konjac, and 0.5 to 1.5 parts by weight of agar with 100 parts by weight of purified water,
The above obesity-suppressing ingredient is made by mixing garcinia, L-carnitine, and green tea catechin in a weight ratio of 1:1:1,
In the additive mixing step, a method of producing a jelly showing a diet effect, characterized in that 2 to 5 parts by weight of Cissus extract is additionally contained compared to 100 parts by weight of the red ginseng extract.
상기 천연감미료는 솔비톨, 말티톨, 카르나우바왁스, 스테비아 및 에스트리톨로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것을 특징으로 하는 다이어트 효과를 나타내는 젤리의 제조방법.
In claim 1,
A method of producing a jelly showing a diet effect, characterized in that the natural sweetener consists of one or more selected from the group consisting of sorbitol, maltitol, carnauba wax, stevia, and estritol.
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| KR101507773B1 (en) | 2012-12-18 | 2015-04-08 | 주식회사 삼양제넥스 | Acidic jelly food comprising natural sugar and method for preparing the same |
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| KR101507773B1 (en) | 2012-12-18 | 2015-04-08 | 주식회사 삼양제넥스 | Acidic jelly food comprising natural sugar and method for preparing the same |
| KR102025839B1 (en) | 2017-10-31 | 2019-09-26 | 롯데제과 주식회사 | A jelly composition having a texture similar to rice cakes and a manufacturing method thereof |
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