KR20030078977A - Process for Preparing Ginseng Konjak-Jelly - Google Patents
Process for Preparing Ginseng Konjak-Jelly Download PDFInfo
- Publication number
- KR20030078977A KR20030078977A KR1020020016924A KR20020016924A KR20030078977A KR 20030078977 A KR20030078977 A KR 20030078977A KR 1020020016924 A KR1020020016924 A KR 1020020016924A KR 20020016924 A KR20020016924 A KR 20020016924A KR 20030078977 A KR20030078977 A KR 20030078977A
- Authority
- KR
- South Korea
- Prior art keywords
- ginseng
- konjac
- jelly
- sugar
- konjac jelly
- Prior art date
Links
- 241000208340 Araliaceae Species 0.000 title claims abstract description 127
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 127
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 127
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 127
- 239000008274 jelly Substances 0.000 title claims abstract description 80
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 229920002752 Konjac Polymers 0.000 claims abstract description 81
- 235000010485 konjac Nutrition 0.000 claims abstract description 80
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 74
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 73
- 239000000252 konjac Substances 0.000 claims abstract description 73
- 235000000346 sugar Nutrition 0.000 claims abstract description 38
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 19
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000002253 acid Substances 0.000 claims abstract description 9
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 235000015110 jellies Nutrition 0.000 claims description 77
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 42
- 150000008163 sugars Chemical class 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 235000005911 diet Nutrition 0.000 abstract description 7
- 230000037213 diet Effects 0.000 abstract description 7
- 239000013589 supplement Substances 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013402 health food Nutrition 0.000 abstract description 2
- 239000011874 heated mixture Substances 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 12
- 238000002360 preparation method Methods 0.000 description 12
- 230000001953 sensory effect Effects 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 5
- 230000006870 function Effects 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000001814 pectin Substances 0.000 description 4
- 229920001277 pectin Polymers 0.000 description 4
- 235000010987 pectin Nutrition 0.000 description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical group O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 3
- 229920002581 Glucomannan Polymers 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 229940046240 glucomannan Drugs 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 2
- 235000016127 added sugars Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000015872 dietary supplement Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000723346 Cinnamomum camphora Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002180 anti-stress Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 229960000846 camphor Drugs 0.000 description 1
- 229930008380 camphor Natural products 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000010291 electrical method Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000020710 ginseng extract Nutrition 0.000 description 1
- 206010020718 hyperplasia Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000009325 pulmonary function Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000015961 tonic Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229960000716 tonics Drugs 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
- A23V2250/2124—Ginseng
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
본 발명은 인삼곤약젤리의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 인삼의 기능성을 강화시키고, 곤약의 다이어트 기능을 보완시킨 인삼곤약젤리의 제조방법 및 전기 방법으로 제조된 인삼곤약젤리에 관한 것이다.The present invention relates to a method for preparing ginseng konjac jelly. More specifically, the present invention relates to a ginseng konjac jelly prepared by the method of manufacturing ginseng konjac jelly and electric methods to enhance the functionality of ginseng and supplement the diet function of konjac.
인삼은 두릅나무과의 다년초 약용식물로서 예로부터 불로, 장생, 익기(益氣), 경신(輕身)의 명약으로 알려져 있으며, 생육환경에 따라 재배삼, 장뇌삼 또는 산삼으로 구분된다. 인삼의 효능에 대해서는 예로부터 한방의학에서 수천년 동안의 경험에 의하여 그 약효가 특출한 것으로 인정받아 왔는데, 인삼은 신경 강장제의 효능을 가지며, 바이러스나 인플루엔자 등에 대한 저항력을 강화시키고, 눈을 밝게하여 뇌기능을 촉진하고, 위산 과다증을 치유하며, 당뇨병을 억제하고, 신체허약 회복, 폐기능 보강, 현기증 예방 등의 효능이 있는 것으로 알려져 왔다. 현대과학적으로 입증된 바에 따르면, 인삼은 간장보호, 당뇨병 억제, 암세포 성장억제, 피로회복 효과, 동맥경화와 고혈압 억제, 항스트레스 방어효과, 뇌기능계에대한 자극 및 진정작용, 빈혈방지, 면역증강, 소염작용 등의 효능이 있는 것으로 밝혀졌다. 이러한 효능으로 인하여, 인삼은 예로부터 약용 또는 식용으로 사용되어 왔으며, 근래에 들어 인삼을 주재 또는 보조재로 이용한 기능성 건강 보조식품이 개발되고 있다.Ginseng is a perennial medicinal plant of the family Arboraceae, which has been known since ancient times as a medicine of Jangsaeng, ripe, and Shinshin, and is classified into cultivated ginseng, camphor ginseng, or wild ginseng according to the growing environment. The efficacy of ginseng has been recognized for its efficacy based on thousands of years of experience in oriental medicine. Ginseng has the effects of nerve tonics, strengthens resistance to viruses and influenza, and brightens the eyes. It has been known to promote the function, to cure gastric acid hyperplasia, to suppress diabetes, to restore physical weakness, to strengthen pulmonary function, to prevent dizziness. Modern science has proven that ginseng protects the liver, inhibits diabetes, inhibits cancer cell growth, restores fatigue, inhibits arteriosclerosis and hypertension, protects against antistress, stimulates and sedates against the brain function system, prevents anemia, boosts immunity, It has been found to have efficacy such as anti-inflammatory action. Due to this efficacy, ginseng has been used for medicinal or edible food since ancient times, and recently, functional health supplements using ginseng as a main ingredient or supplement have been developed.
한편, 젤리는 펙틴, 젤라틴, 한천(寒天), 곤약, 알긴산 등의 교질분을 과일 등의 재료로 응고시킨 보조식품으로서, 주로 후식으로서 이용되고 있다. 전기 교질분 중에서, 곤약(konjak)은 토란과에 속하는 구약감자(돼지감자)로부터 추출한 물질로서, 글루코만난이 주성분이다. 구약감자는 양질의 수용성 식이섬유 소재인 글루코만난이 다량 함유되어 있어서, 일본에서는 전통식품의 중요 소재로서 국수, 육제품, 어육제품 등에 사용되어 오고 있다. 구약감자의 글루코만난은 특유의 겔형성력, 증점특성, 필름형성능, 다른 검류 및 전분류와의 상승작용, 유동성 등을 가지고 있어 식품산업에 응용가능성이 매우 높고, 영양적으로 난소화성이란 특성 때문에 저칼로리 식품으로 성인병 원인인 비만을 예방해 주는 특성을 가지고 있어, 최근 건강식품으로 관심을 끌고 있는 기능성 다이어트 보조식품으로서 중요한 위치를 차지하고 있다.On the other hand, jelly is a supplementary food in which colloidal ingredients such as pectin, gelatin, agar, konjac, and alginic acid are solidified with ingredients such as fruits, and are mainly used as desserts. Konjak is a substance extracted from the Old Testament Potato (Pork Potato) belonging to the Toranaceae family, and its main component is glucomannan. Old yams contain high amounts of glucomannan, a water-soluble dietary fiber, and are used in noodles, meat products, and fish products as important ingredients for traditional foods in Japan. Glucomannan of the Old Potato has unique gel-forming ability, thickening property, film-forming ability, synergy with other gums and starches, fluidity, etc., so it is highly applicable to the food industry, and because it is nutritionally indigestible, it is low calorie food As it has the characteristic of preventing obesity, which is the cause of adult diseases, it has recently occupied an important position as a functional diet supplement that is attracting attention as a health food.
대한민국 특허공개 제 1986-8732호에는 과일과 인삼을 이용하여 인삼젤리를 제조하는 방법에 개시되어 있는데, 과일에 함유된 펙틴을 이용하여 젤리를 제조하므로, 인삼의 함량이 낮아서 인삼의 기능성을 충분히 이용할 수 없다는 단점이 있다. 그러나, 과일없이 인삼만을 함유할 경우, 펙틴이 부족하여 젤리로서 형성되지 못하였기 때문에, 이를 극복하려는 노력이 계속되었다. 그 결과, 대한민국 특허공개 제 1992-16026호에는 인삼에 부족한 펙틴을 추가하여 인삼젤리를 제조하는 방법이 개시되어 있는데, 인삼의 성분으로 인삼분말 또는 인삼엑기스를 사용하고, 젤리가 형성되는 기작뿐만 아니라 젤리가 주로 후식으로 이용되기 때문에 과량의 설탕이 첨가되고, 설탕으로 인하여 인삼의 기능성이 저하되고 과량의 칼로리를 섭취하게 되어 비만의 원인이 되는 등, 결과적으로 소비자들의 기호성이 저하되는 결과를 낳게 되었다.Korean Patent Publication No. 1986-8732 discloses a method for producing ginseng jelly using fruits and ginseng. Since the jelly is prepared using pectin contained in the fruit, the content of ginseng is low so that the ginseng jelly can be fully utilized. The disadvantage is that it can't. However, when only ginseng was contained without fruits, since the pectin was insufficient to form as jelly, efforts to overcome this continued. As a result, Korean Patent Publication No. 1992-16026 discloses a method for preparing ginseng jelly by adding pectin lacking in ginseng, using ginseng powder or ginseng extract as a component of ginseng, as well as the mechanism of forming jelly. Since jelly is mainly used for dessert, excessive sugar is added, and sugar causes ginseng's functionality to be lowered and excessive calories are ingested, which causes obesity. .
따라서, 인삼의 기능성을 충분히 이용할 수 있으면서도, 소비자들의 기호성과 선호도에 적합한 형태의 인삼후식제품을 개발하여야 할 필요성이 끊임없이 대두되었다.Therefore, while the ginseng can fully utilize the functionality of the ginseng, there is a constant need to develop a ginseng dessert product in a form suitable for consumers' preferences and preferences.
이에, 본 발명자들은 인삼의 기능성을 충분히 이용할 수 있으면서도, 소비자들의 기호성이 높은 인삼젤리를 개발하고자 예의 연구노력한 결과, 인삼의 기능성을 가장 효과적으로 이용할 수 있는 젤리의 다양한 교질성분을 검토한 결과, 곤약을 사용할 때, 인삼의 기능성을 가장 효과적으로 이용할 수 있음을 알아내고, 젤리로서의 식감을 최적화할 수 있는 곤약 및 인삼 고형분의 첨가량 및 산도를 알아내었으며, 과량의 설탕으로 인하여 인삼의 기능성이 저해받지 않도록, 올리고당을 당류로서 첨가하고, 다이어트 기능이 있는 곤약을 첨가한 결과, 인삼의 기능성과 단맛 및 다이어트에 대한 소비자의 기호성과 선호도를 만족시키는 인삼곤약젤리를 제조할 수 있음을 확인하고, 본 발명을 완성하게 되었다.Accordingly, the present inventors have made intensive studies on ginseng jelly that can fully utilize the functionality of ginseng, but also to develop ginseng jelly with high palatability of consumers. When used, it was found that the most effective use of ginseng functionality, the addition amount and acidity of konjac and ginseng solids that can optimize the texture as a jelly, so that the functionality of ginseng is not impaired by excess sugar, As a result of adding oligosaccharide as a saccharide and adding konnyaku with a diet function, it was confirmed that ginseng konjac jelly satisfying the functionality and sweetness of ginseng and consumers' preference and preference for diet, and completed the present invention. Was done.
결국, 본 발명의 주된 목적은 인삼의 기능성과 소비자의 기호성을 만족시키는 인삼곤약젤리의 제조방법을 제공하는 것이다.After all, the main object of the present invention is to provide a method of manufacturing ginseng konjac jelly that satisfies the functionality of ginseng and consumer preference.
본 발명의 다른 목적은 전기 방법으로 제조된 인삼곤약젤리를 제공하는 것이다.Another object of the present invention to provide a ginseng konjac jelly prepared by the electrical method.
본 발명의 인삼곤약젤리의 제조방법은 최종 인삼곤약젤리 중량에 대하여 0.5 내지 1.5%(w/w)의 곤약과, 최종 인삼곤약젤리 중량에 대하여 15 내지 45%(w/w)의 올리고당 및 설탕이 0.1:9.9 내지 3:7(w/w)로 혼합된 당류를 혼합하고, 물을 가하여 용해시켜서 1차 혼합물을 수득하는 공정; 전기 1차 혼합물을 교반하며 가열한 다음, 최종 인삼곤약젤리 중량에 대하여 5 내지 15 %(w/w)의 인삼 마쇄물을 첨가하고, 냉각시켜서 2차 혼합물을 수득하는 공정; 및, 전기 2차 혼합물에 구연산 용액을 당과 산의 혼합비율이 50:1 내지 90:1(%(w/w))가 되도록 첨가하여 혼합한 후, 정형하는 공정을 포함한다: 이때, 인삼 마쇄물을 제조하는 방법이 특별히 제한되는 것은 아니나, 물을 첨가하여, 바람직하게는 인삼부피의 3 내지 5배의 물을 첨가하여 마쇄함이 바람직하다.The method for preparing ginseng konjac jelly of the present invention is 0.5 to 1.5% (w / w) konjac and 15 to 45% (w / w) oligosaccharide and sugar based on the final ginseng konjac jelly weight. Mixing the sugars mixed at 0.1: 9.9 to 3: 7 (w / w) and adding water to dissolve to obtain a primary mixture; Heating the first primary mixture with stirring, then adding 5 to 15% (w / w) ginseng ground matter relative to the final ginseng jelly weight and cooling to obtain a secondary mixture; And adding the citric acid solution to the secondary mixture so that the mixing ratio of the sugar and the acid is 50: 1 to 90: 1 (% (w / w)) and mixing the mixture, followed by shaping: ginseng Although the method for preparing the grinding is not particularly limited, it is preferable to grind by adding water, preferably by adding 3 to 5 times the volume of ginseng volume.
본 발명자들은 인삼 고형분이 첨가된 인삼젤리의 식감을 향상시키기 위하여, 인삼곤약젤리에 함유된 인삼 고형분의 양을 변화시키고, 곤약의 함량을 변화시키면서, 인삼곤약젤리의 식감을 최적화하고자 하였다. 그 결과, 인삼을 30 내지50mesh 크기의 마쇄물 형태로, 최종 인삼곤약젤리 중량에 대하여 5 내지 15%(w/w)로 첨가하고, 최종 인삼곤약젤리의 중량에 대하여 0.5 내지 1.5%(w/v)의 농도로 곤약을 첨가할 경우, 최적의 식감을 가지는 인삼곤약젤리를 제조할 수 있었다.The present inventors tried to optimize the texture of ginseng konjac jelly while varying the amount of ginseng solids contained in ginseng konjac jelly and changing the content of konjac to improve the texture of ginseng jelly added with ginseng solids. As a result, ginseng is added in the form of a ground material of 30 to 50 mesh, 5 to 15% (w / w) based on the weight of the final ginseng konjac jelly, and 0.5 to 1.5% (w / w) based on the weight of the final ginseng konjac jelly. When konjac was added at the concentration of v), ginseng konjac jelly having an optimal texture could be prepared.
또한, 인삼곤약젤리의 제조시 첨가되는 당과 산의 함량을 변화시키면서, 인삼곤약젤리의 종합적인 기호도를 최적화하고자 하였다. 그 결과, 당과 산의 혼합비율이 50:1 내지 90:1(w:w)일 경우, 최적의 종합 기호도를 가지는 인삼곤약젤리를 제조할 수 있었다.In addition, while changing the content of sugar and acid added in the preparation of ginseng konjac jelly, it was intended to optimize the overall preference of ginseng konjac jelly. As a result, when the mixing ratio of sugar and acid is 50: 1 to 90: 1 (w: w), it was possible to prepare ginseng konjac jelly having an optimal comprehensive preference.
아울러, 종래의 인삼 고형분이 첨가된 인삼젤리에서는 인삼 고형분으로 인하여 인삼 본래의 쓴맛이 증가하고, 이를 억제하기 위하여 과량의 설탕을 첨가하게 된다. 그러나, 과량의 설탕은 각종 성인병을 유발시킬 수 있기 때문에, 건강기능성 인삼젤리의 본래 효과에 어긋나게 되므로, 본 발명자들은 이러한 단점을 극복하고자 설탕 대신 올리고당을 당류로서 사용하고자 하였다. 그러나, 이러한 올리고당은 설탕의 단점을 극복할 수는 있었으나, 당도가 낮아서 올리고당만으로는 인삼의 쓴맛을 억제시킬 수 없었다. 이러한 단점을 극복하고자 지속적인 연구를 수행한 결과, 설탕과 올리고당을 일정비율로 혼합하여 사용할 경우, 바람직하게는 올리고당과 설탕은 0.1:9.9 내지 3:7(w/w)의 비율로 혼합하여 이를 본 발명의 인삼곤약젤리에 첨가되는 당류로 사용할 경우, 당도를 저하시키지 않으면서도, 설탕의 일부를 올리고당으로 대체시킬 수 있었다.In addition, in the ginseng jelly to which the conventional ginseng solids are added, the original bitter taste of ginseng increases due to the ginseng solids, and an excess sugar is added to suppress the ginseng. However, since excess sugar can cause various adult diseases, and thus counteracts the original effect of the functional ginseng jelly, the present inventors have attempted to use oligosaccharides as sugars instead of sugars to overcome these disadvantages. However, such oligosaccharides could overcome the disadvantages of sugar, but the sugar content was low, and oligosaccharides alone could not suppress the bitter taste of ginseng. As a result of continuous research to overcome this disadvantage, when using a mixture of sugar and oligosaccharides in a certain ratio, preferably oligosaccharides and sugars are mixed in a ratio of 0.1: 9.9 to 3: 7 (w / w) to see this When used as a sugar added to the ginseng konjac jelly of the present invention, a portion of the sugar could be replaced with oligosaccharides without lowering the sugar content.
이하, 실시예를 통하여 본 발명을 보다 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .
실시예 1: 인삼곤약젤리에 함유되는 곤약 함량의 결정 Example 1 : Determination of the content of konjac contained in ginseng konjac jelly
수삼을 세척하고, 5mm 두께의 절편으로 세절한 후, 물에 침지하고, 믹서기(waring blender)로 10분간 마쇄하여 인삼 마쇄물을 수득하였다. 한편, 설탕을 마쇄하여 미분당을 수득하고, 곤약을 혼합한 다음, 물을 첨가하고, 55℃로 중탕하여 혼합물을 용해시켰다. 용해된 혼합물의 온도를 90℃로 승온시켜서 15분간 교반하며 가열한 다음, 준비된 인삼 마쇄물을 넣고 55℃로 냉각시켰다. 이어, 30%(w/v) 구연산 용액을 첨가하여 혼합한 후, 1cm 크기의 정육면체 형태로 정형하여 인삼곤약젤리를 제조하였다. 이때, 인삼곤약젤리의 제조에 사용한 각 성분의 함량은 하기 표 1과 같다.The ginseng was washed, chopped into 5 mm thick sections, immersed in water, and ground for 10 minutes by a blending (waring blender) to obtain a ginseng ground product. On the other hand, the sugar was ground to obtain fine sugar, the konjac was mixed, water was added, and the mixture was heated to 55 ° C to dissolve the mixture. The temperature of the dissolved mixture was raised to 90 ° C., stirred and heated for 15 minutes, and then prepared ginseng grind was added and cooled to 55 ° C. Then, 30% (w / v) citric acid solution was added and mixed, and then shaped into a cube of 1cm size ginseng konjac jelly was prepared. At this time, the content of each component used in the preparation of ginseng konjac jelly is shown in Table 1 below.
전기 방법으로 제조된 각 실험군의 인삼곤약젤리의 탄력성에 대하여 훈련된 9명의 관능 검사요원을 대상으로 5점 척도법으로 비교, 평가하였다(참조: 표 2).Nine sensory test personnel trained on the elasticity of ginseng konjac jelly of each experimental group prepared by the above method were compared and evaluated by a five-point scale method (see Table 2).
평가기준Evaluation standard
1. 매우 약함1. Very weak
2. 약함2. Weak
3. 적당하다3. It is suitable
4. 강함4. Strong
5. 매우 강함5. Very strong
상기 표 2에서 보듯이, 곤약의 함량에 따른 탄력성을 관능검사한 결과, 실험군 1의 젤리는 탄력성이 너무 약하고, 실험군 3의 젤리는 탄력성이 너무 강하다는 반응이었으나, 실험군 2의 젤리는 3.00으로 '적당하다(3.0)'에 가장 가까운 값을 나타내 인삼곤약젤리의 제조에 있어서, 곤약 첨가량은 1.0%(w/w) 정도가 가장 적당함을 알 수 있었다.As shown in Table 2, as a result of sensory test according to the content of the konjac, the jelly of the experimental group 1 was too weak elasticity, the jelly of the experimental group 3 was too strong elasticity, but the jelly of the experimental group 2 was 3.00 ' In the preparation of ginseng konjac jelly showing the value closest to the proper (3.0) ', it was found that the amount of konjac added was about 1.0% (w / w).
실시예 2: 인삼곤약젤리에 함유되는 인삼 함량의 결정 Example 2 Determination of Ginseng Content in Ginseng Konjak Jelly
인삼곤약젤리의 제조에 사용한 각 성분의 함량이 하기 표 3에 표시된 것임을 제외하고는, 실시예 1과 동일한 방법으로 인삼곤약젤리를 제조하였다.Ginseng konjac jelly was prepared in the same manner as in Example 1, except that the content of each component used in the preparation of ginseng konjac jelly was shown in Table 3 below.
전기 방법으로 제조된 각 실험군의 인삼곤약젤리의 인삼맛의 정도, 탄력성, 식감 선호도에 대하여, 훈련된 9명의 관능 검사요원을 대상으로 5점 척도법으로 비교, 평가하였다(참조: 표 4).The ginseng taste, elasticity, and texture preference of ginseng konjac jelly of each experimental group prepared by the above method were compared and evaluated by five-point scale with nine trained sensory inspectors (see Table 4).
맛의 정도 및 탄력성의 평가기준Evaluation Criteria of Taste and Elasticity
1. 매우 약함1. Very weak
2. 약함2. Weak
3. 적당하다3. It is suitable
4. 강함4. Strong
5. 매우 강함5. Very strong
식감 선호도의 평가기준Evaluation criteria of texture preference
1. 매우 나쁨1. Very bad
2. 나쁨2. bad
3. 적당하다3. It is suitable
4. 좋음4. Good
5. 매우 좋음5. Very good
상기 표 4에서 보듯이, 인삼맛의 정도를 관능검사한 결과, 실험군 4의 인삼곤약젤리는 약하고, 실험군 6의 인삼곤약젤리는 강하다고 평가되었으며, 실험군 5의 인삼곤약젤리가 '적당하다(3.0)'에 가장 가까운 값을 나타내었다. 또한, 인삼곤약젤리의 탄력성의 정도를 관능검사한 결과, 모든 실험군에서 유의한 차이가 없었으며, 인삼곤약젤리의 식감 기호도를 관능검사한 결과, 실험군 4의 인삼곤약젤리가 가장 높은 값을 나타내었다. 이상의 결과를 종합하면, 인삼 마쇄물의 함량이 증가할수록 인삼곤약젤리의 탄력성, 식감 선호도 등이 악화된다는 결론을 유추할수 있었다. 따라서, 인삼곤약젤리의 제조시 인삼의 첨가량은 3가지 관능적 특성을 종합적으로 고려할 때, 7.5 내지 10%(w/w)가 가장 적당한 것으로 평가되었다.As shown in Table 4, as a result of the sensory test of the degree of ginseng taste, the ginseng konjac jelly of the experimental group 4 was weak, the ginseng konjac jelly of the experimental group 6 was evaluated as strong, and the ginseng konjac jelly of the experimental group 5 is' appropriate (3.0 ) 'Is the closest value. As a result of sensory evaluation of the elasticity of ginseng konjac jelly, there was no significant difference in all experimental groups. Ginseng konjac jelly of experimental group 4 showed the highest value. . In conclusion, as the content of ginseng grinds increases, the elasticity and texture preference of ginseng konjac jelly deteriorate. Therefore, in the preparation of ginseng konjac jelly, the amount of ginseng added was estimated to be 7.5 to 10% (w / w) most appropriately considering three sensory characteristics.
실시예 3: 인삼곤약젤리에 함유되는 당과 구연산의 함량 결정 Example 3 Determination of Sugars and Citric Acid Content in Ginseng Konjak Jelly
첨가되는 당과 구연산의 함량이 하기 표 5에 표시된 것임을 제외하고는, 실시예 1과 동일한 방법으로 인삼곤약젤리를 제조하였다. 이때, 구연산의 최적 함량을 측정하기 위하여, 실험군 7 내지 9는 25%(w/w) 농도의 구연산을 첨가하고, 실험군 10 내지 12는 35%(w/w) 농도의 구연산을 첨가하였으며, 실험군 13 내지 15는 45%(w/w) 농도의 구연산을 첨가하였다.Ginseng konjac jelly was prepared in the same manner as in Example 1, except that the added sugar and citric acid contents are shown in Table 5 below. At this time, in order to measure the optimal content of citric acid, Experimental Groups 7 to 9 added citric acid at a concentration of 25% (w / w), and Experimental Groups 10 to 12 added citric acid at a concentration of 35% (w / w). 13 to 15 added citric acid at a concentration of 45% (w / w).
전기 방법으로 제조된 각 실험군의 인삼곤약젤리의 단맛의 정도, 신맛의 정도 및 단맛과 신맛이 어우러진 종합적 기호도에 대하여 훈련된 9명의 관능 검사요원을 대상으로 5점 척도법으로 비교, 평가하였다(참조: 표 6).Nine sensory test personnel trained on the degree of sweetness, sourness and overall taste of sweet and sour taste of each ginseng konjac jelly prepared by the above method were compared and evaluated on a five-point scale. Table 6).
맛의 정도의 평가기준Evaluation standard of degree of taste
1. 매우 약함1. Very weak
2. 약함2. Weak
3. 적당하다3. It is suitable
4. 강함4. Strong
5. 매우 강함5. Very strong
종합 기호도의 평가기준Evaluation criteria of general preference
1. 매우 나쁨1. Very bad
2. 나쁨2. bad
3. 적당하다3. It is suitable
4. 좋음4. Good
5. 매우 좋음5. Very good
상기 표 6에서 보듯이, 첨가된 당과 산의 비율에 따른 인삼곤약젤리의 단맛의 정도는 실험군 11 내지 15의 인삼곤약젤리에서 비교적 '적당하다(3.0)'에 가깝게 평가되었고, 신맛의 정도는 모든 실험군의 인삼곤약젤리에서 유의한 차이를 나타내지 않았으며, 종합 기호도는 당과 산의 함량이 비례적으로 함께 증가하거나 함께 감소할 때 우수하다고 평가되었다. 즉, 실험군 7, 11 및 15의 인삼곤약젤리와 같이 당과 산의 함량이 동시에 증가할 경우, 우수한 종합 기호도를 나타내었다. 이상의 결과를 종합하면, 바람직한 당의 농도는 25 내지 30%(w/w)이고, 당과 산의 혼합비율은 65:1 내지 75:1(%(w/w))임을 알 수 있었다.As shown in Table 6, the sweetness of the ginseng konjac jelly according to the ratio of added sugar and acid was evaluated to be relatively 'appropriate (3.0)' in the experimental ginseng konjac jelly of the experimental groups 11 to 15, the degree of sour taste There was no significant difference in ginseng konjac jelly in all experimental groups, and the overall acceptability was excellent when the sugar and acid contents increased proportionally or decreased together. That is, as the ginseng konjac jelly of experimental groups 7, 11 and 15, when the content of sugar and acid increased at the same time, it showed an excellent overall acceptability. In summary, it was found that the preferred sugar concentration was 25 to 30% (w / w), and the mixing ratio of sugar and acid was 65: 1 to 75: 1 (% (w / w)).
실시예 4: 인삼곤약젤리에 함유되는 올리고당의 함량 결정 Example 4 : Determination of the content of oligosaccharides contained in ginseng konjac jelly
곤약젤리의 제조시 사용되는 당류로서 설탕과 올리고당의 혼합물을 사용하고, 인삼곤약젤리의 제조에 사용한 각 성분의 함량이 하기 표 7에 표시된 것임을 제외하고는, 실시예 1과 동일한 방법으로 인삼곤약젤리를 제조하였다.Ginseng konjac jelly was prepared in the same manner as in Example 1, except that a mixture of sugar and oligosaccharide was used as a saccharide used in the preparation of konjac jelly, and the content of each component used in the preparation of ginseng konjac jelly was shown in Table 7 below. Was prepared.
전기 방법으로 제조된 각 실험군의 인삼곤약젤리의 단맛의 정도 및 단맛의 기호도에 대하여 훈련된 9명의 관능 검사요원을 대상으로 5점 척도법으로 비교, 평가하였다(참조: 표 8).Nine sensory test personnel trained on the degree of sweetness and the degree of sweetness of ginseng konjac jelly of each experimental group prepared by the above method were compared and evaluated by a five-point scale method (see Table 8).
단맛의 정도의 평가기준Evaluation standard of degree of sweetness
1. 매우 약함1. Very weak
2. 약함2. Weak
3. 적당하다3. It is suitable
4. 강함4. Strong
5. 매우 강함5. Very strong
단맛의 기호도의 평가기준Evaluation standard of taste degree of sweetness
1. 매우 나쁨1. Very bad
2. 나쁨2. bad
3. 적당하다3. It is suitable
4. 좋음4. Good
5. 매우 좋음5. Very good
상기 표 8에서 보듯이, 당류의 일부로 올리고당을 사용한 실험군과 올리고당을 사용하지 않은 실험군의 인삼곤약젤리에서 단맛의 정도는 올리고당을 첨가량이 증가할수록 유의하게 저하되었으나, 단맛의 기호도는 올리고당을 첨가량이 증가할수록 유의하게 증가되었다. 이상의 결과로 볼 때, 인삼곤약젤리의 제조에 있어서, 단맛의 정도를 크게 떨어뜨리지 않으면서 10% 정도까지는 올리고당 첨가가 가능한 것으로 판단되었다.As shown in Table 8, in the ginseng konjac jelly of the experimental group using the oligosaccharide and the experimental group without the oligosaccharide as part of the sugar, the sweetness was significantly lowered as the addition amount of oligosaccharides increased, but the preference of the sweetness increased the addition amount of oligosaccharides. It increased significantly. In view of the above results, it was determined that in the preparation of ginseng konjac jelly, oligosaccharides can be added up to about 10% without significantly reducing the sweetness.
이상에서 상세히 설명하고 입증하였듯이, 본 발명은 인삼의 기능성을 강화시키고 곤약의 다이어트 기능을 보완한 인삼곤약젤리의 제조방법 및 전기 방법으로 제조된 인삼곤약젤리를 제공한다. 본 발명에 의하면, 종래의 방법에 비하여 인삼의 기능성을 충분히 이용할 수 있고, 곤약의 다이어트 기능이 보완되어 인삼곤약젤리에 대한 소비자의 기호성을 향상시킬 수 있으므로, 인삼을 이용한 기능성 건강보조식품의 개발에 널리 활용될 수 있을 것이다.As described and demonstrated in detail in the above, the present invention provides a ginseng konjac jelly prepared by the method and the electric method of manufacturing ginseng konjac jelly that enhances the functionality of ginseng and supplements the diet function of konjac. According to the present invention, it is possible to fully utilize the functionality of ginseng as compared to the conventional method, and the diet function of konjac can be supplemented to improve the palatability of consumers for ginseng konjac jelly, and thus, to develop functional health supplement foods using ginseng. It can be widely used.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2002-0016924A KR100456131B1 (en) | 2002-03-28 | 2002-03-28 | Process for Preparing Ginseng Konjak-Jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2002-0016924A KR100456131B1 (en) | 2002-03-28 | 2002-03-28 | Process for Preparing Ginseng Konjak-Jelly |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20030078977A true KR20030078977A (en) | 2003-10-10 |
| KR100456131B1 KR100456131B1 (en) | 2004-11-08 |
Family
ID=32376932
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2002-0016924A KR100456131B1 (en) | 2002-03-28 | 2002-03-28 | Process for Preparing Ginseng Konjak-Jelly |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100456131B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2087798A1 (en) * | 2006-10-02 | 2009-08-12 | Shimizu Chemical Corporation | Polysaccharide thickener-containing dietary fiber composition |
| KR20210075239A (en) | 2019-12-12 | 2021-06-23 | 주식회사 토종마을 | Konjac jelly from konjac rice fermented by red yeast and method of manufacturing the same |
| CN116584629A (en) * | 2023-05-26 | 2023-08-15 | 江南大学 | Sugar-substituted Huang Zhuya konjak fruit granules and preparation method thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101313630B1 (en) | 2011-04-29 | 2013-10-02 | 재단법인 진안홍삼연구소 | A method for manufacturing Panax Ginseng pudding and Panax Ginseng pudding manufactured by the method |
| KR102283400B1 (en) | 2018-09-06 | 2021-07-30 | 강원대학교산학협력단 | Pouch-type jelly including cube-type konjak jelly and method for manufacturing the same |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR860008732A (en) * | 1985-05-10 | 1986-12-18 | 조규형 | Ginseng jelly manufacturing method |
| KR940013349A (en) * | 1992-12-02 | 1994-07-15 | 다까시 나까야마 | Jelly food and its manufacturing method |
| KR950028649A (en) * | 1994-04-11 | 1995-11-22 | 손종업 | Food using healthy vegetables |
| KR100286390B1 (en) * | 1998-01-12 | 2001-04-16 | 대한민국 | Production of sweet jelly of beans-type kyungokgo and kyungokgo thereof |
| KR100322247B1 (en) * | 1999-02-23 | 2002-02-07 | 정덕희 | The jam made ginseng and the manufacturing method of the ginseng jam. |
| KR20000073028A (en) * | 1999-05-04 | 2000-12-05 | 이강헌 | Seaweed dietaryfiber main material jelly method |
-
2002
- 2002-03-28 KR KR10-2002-0016924A patent/KR100456131B1/en not_active IP Right Cessation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2087798A1 (en) * | 2006-10-02 | 2009-08-12 | Shimizu Chemical Corporation | Polysaccharide thickener-containing dietary fiber composition |
| EP2087798A4 (en) * | 2006-10-02 | 2009-12-02 | Shimizu Chemical Corp | Polysaccharide thickener-containing dietary fiber composition |
| KR20210075239A (en) | 2019-12-12 | 2021-06-23 | 주식회사 토종마을 | Konjac jelly from konjac rice fermented by red yeast and method of manufacturing the same |
| CN116584629A (en) * | 2023-05-26 | 2023-08-15 | 江南大学 | Sugar-substituted Huang Zhuya konjak fruit granules and preparation method thereof |
| CN116584629B (en) * | 2023-05-26 | 2024-04-30 | 江南大学 | Sugar-substituted Huang Zhuya konjak fruit granules and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100456131B1 (en) | 2004-11-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103262992B (en) | Purple sweet potato milk pudding and processing method thereof | |
| US20120171331A1 (en) | Ground beef or processed meats with improved health and rheological characteristics | |
| CN101528057A (en) | Liquid satiety enhancing composition | |
| CN106954796A (en) | A kind of cereal egg milk pudding and preparation method thereof | |
| KR101313630B1 (en) | A method for manufacturing Panax Ginseng pudding and Panax Ginseng pudding manufactured by the method | |
| US8568820B2 (en) | Method of treating carbohydrate rich foods for reducing their glycemic indicies | |
| EP3197297B1 (en) | Prebiotic inulin based preparation | |
| Naik et al. | Application of stevia (Stevia rebaudiana Bertoni.) in food products | |
| KR102049640B1 (en) | Ginger extract candy with Salicornia herbacea L. for Pregnant Women and peparation method threreof | |
| KR20170026307A (en) | Manufacturing process for rice syrup by using ginseng, Platycodon grandiflorum or Codonopsis lanceolata | |
| CN101856109A (en) | Stevioside composed of RA and STV | |
| KR100456131B1 (en) | Process for Preparing Ginseng Konjak-Jelly | |
| CN112826069A (en) | Yolk salad sauce and preparation method thereof | |
| JPH04502704A (en) | Composition of biscuit-like diet food with high dietary fiber content and low calorie content and method for producing the same | |
| KR20030078107A (en) | Process for Preparing Ginseng-Jelly | |
| KR102060886B1 (en) | Method for producing chitosan scorched rice and chitosan scorched rice produced by the same method | |
| CN104921213A (en) | Healthy beverage type corn paste and preparation method thereof | |
| EP0993253A1 (en) | Spreadable nonfat protein compositions | |
| KR20160147312A (en) | Tangerine chocolate pie manufacturing method and tangerine chocolate pie manufactured by the method | |
| KR20200138472A (en) | Composition for relieving hangover comprising allium hookeri extract and fish collagen | |
| KR102243929B1 (en) | Method for producing instant unpolished rice soup using gelatinized rice | |
| JP5672588B2 (en) | Diet composition | |
| Jotangiya et al. | Sensory evaluation of cactus fruit jam. | |
| KR101981133B1 (en) | Protein ice-cream and manufacturing method thereof | |
| JP2004159529A (en) | Swallowing auxiliary agent for aged person and swallowing auxiliary food containing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| LAPS | Lapse due to unpaid annual fee |