KR20110132656A - Manufacturing methed of jelly added extract of young antler and fruit and jelly manufactured thereby - Google Patents

Abstract

PURPOSE: A producing method of jelly including deer antler and fruits, and the jelly is provided to enable users to easily carry the jelly, and to offer the excellent absorption rate to the human body to the users. CONSTITUTION: A producing method of jelly including deer antler and fruits comprises the following steps: cutting the deer antler, and freezing in a freezing chamber for more than 10 days; slicing the frozen deer antler into a thickness of 0.5-3mm, and mixing the deer antler slices with water before heating at 100-130 deg C for 20-48 hours; boiling the obtained deer antler extract at 100 deg C for 40 minutes-1 hour for sterilizing; heating washed fruits and berries at 70-100 deg C for 15-30 hours; mixing the deer antler extract and the fruit extract, and diluting the mixture with purified water; boiling the diluted mixture at 95-110 deg C for 20 minutes-2 hours; adding a palatability improving additive, and boiling; and adding a gelling agent before boiling.

Description

Manufacturing Method of Jelly Added with Deer Antler and Fruit Fruits {Manufacturing Methed of Jelly added Extract of Young Antler and Fruit and Jelly Manufactured Thereby}

The present invention relates to a method for preparing a jelly and fruit jelly added to the deer antler and fruit, and more particularly, such as apples, pears, peaches, grapes, maroon, jujube, ginkgo, wolfberry, cornus, safflower and the like Gel antler fruit drink prepared by adding antler extract extract to berry extract which has the effect of fruit and fruit itself while adding antler extract to enhance the effect of beverage. It relates to a jelly manufacturing method and jelly prepared from the addition of a topical antler fruit.

Of the Chinese medicine, especially antler is a very fast drug, and because antler is one of the best nutrients, elderly people who are not effective with other supplements or albumin can use it very well. A person gets a lot more energy by eating ginseng donkey antler (Samguiryongtang) by one or two pieces of money.

Deer antler is also a nutrient and the animal's head is where the brain is, and the horns are based on the most perfect nutrition. Moreover, the deer's horn is not bone-like horns like cows, goats, and rhinoceros, but always bone marrow. Has a full range of horns and falls off as long as it is keratinized each year (this is green) and new horns grow again.

Therefore, it is suitable for children with slow skeletal growth, weak people with urogenital disorders such as bleeding, vision loss, urinary incontinence, urinary incontinence, predisposed elderly or postpartum blood.

However, antler is an animal medicinal herb, so it must have some degree of digestive power. Therefore, even if a weak person has a weak stomach, he or she should choose a drug that promotes digestive function. It is the same reason that some people suffered from stomach discomfort after eating Gom soup, Gae Soju and Black Goat soup.

In addition, there are many misunderstandings about antler, and many people know that they are fat or have dull heads. Regardless of age or gender, depression and lack of desire often lead to anorexia. It's a pity if you just blame the antler for a while.

Thus, antler is good for a person's body, but a weak person or a person with a bad digestive system has a problem that is not easy to absorb.

On the other hand, the current herbal medicine is biased that there is little harm to the human body because of using the natural medicine, but problems such as toxic hepatitis, acute interstitial nephritis, hepatic vein obstruction disease, etc. caused by the herbal medicine has been raised. In addition, there is a problem in that it is inconvenient to eat anywhere anytime because of the bitterness and smell and the burden of medicine peculiar to Chinese medicine.

In addition, in our society, the incidence of various adult diseases, such as arteriosclerosis, hypertension, obesity, and cancer, is increasing as the dietary lifestyle is mainly focused on meat due to an increase in income. As a result, there has been a change in national consciousness about eating habits, and interest in fruits and berries is increasing in terms of health promotion and prevention of adult diseases. Fruits and berries contain various kinds of nutrients that are easily lacking in plant fiber and modern people. Since it has a significant effect on the prevention of constipation, anti-aging, diabetes, cancer, etc., has attracted attention as a healthy diet of modern people.

In view of such a problem, the patent registration No. 10-429244 is registered as a herbal beverage containing antler and other herbal medicine, the beverage according to the present invention is the main ingredient of the herbal medicine does not deviate from the basic concept.

On the other hand, most of the fruits and berries are rich in nutrients in the skin or seeds, so it is best to eat whole for health if possible. However, ginkgo, gojija and safflower seeds are not only inconvenient to eat, but also have the disadvantage that it is impossible to obtain the effects of each fruit and fruit at once.

In order to solve the above problems, the present inventors have posted the fruit berry beverage and the lychee fruit beverage prepared by adding the antler extract to the antler extract, but there is a problem of possession and movement of the beverage. I was drawn.

In order to solve the problems described above, it is easy to carry with the ingestors and convenient to take and good absorption of the body, and to provide a method for preparing jelly with added antler and fruit fruit and jelly prepared therefrom.

The present invention provides a method for preparing jelly with added deer antler and fruit fruit, and a method for preparing jelly by jelly prepared therefrom; A second step of extracting fruit and fruit extracts; A third step of preparing a deer antler fruit beverage in which purified water is added to the antler extract and fruit and fruit extract prepared in the first step of the antler extract extraction process and the second step of the fruit and fruit extract extraction process; A fourth step of adding a flavoring and appetite-adding additive to the antler fruit drink and putting a gelling agent to gel the antler fruit drink and boiling; A fifth step which is a gelling process of passing through the solvation process and pouring the gelation vessel into cooling gelation; The gelation process is made of a sixth step of the packaging process for packaging the antler fruit jelly that went through the fifth step, it can solve the problem to be solved of the present invention as a jelly prepared therefrom.

Jelly according to the method of manufacturing jelly with antler and fruit fruit of the present invention is added to the fruit berry beverage antler antler in the process of decoction of antler to reduce the destruction of nutrients, extract the antler component effectively, antler extract and fruit and fruit It is a gel made by mixing and extracting extracts of antler, which is the effect of antler's hematopoietic function, hyperactivity, cellular immune function, liver function improvement, organs in fatigue or debilitating condition, vascular motor tissues and nerve cells, etc. Constipation, anti-aging, diabetes and cancer prevention effect can be obtained to enhance the mutual benefits of each other to achieve a synergistic effect, to be easy to store and to take the effect, and to take the body than pills While increasing the absorption effect, there is an effect that facilitates carrying and storage.

Flow chart of a method for manufacturing jelly with added antler and fruit berries according to the present invention

Hereinafter, a method of manufacturing jelly with added antler and fruit berries of the present invention will be described in detail based on the flowchart of the drawings.

1 is a flow chart of a jelly manufacturing method to which antler and fruit fruit according to the present invention is added.

As shown in FIG. 1, a method of extracting a antler extract and a fruit berry added into a jelly extract extracts a first step; A second step of extracting fruit and fruit extracts; A third step of preparing a deer antler fruit beverage in which purified water is added to the antler extract and fruit and fruit extract prepared in the first step of the antler extract extraction process and the second step of the fruit and fruit extract extraction process; A fourth step of adding a flavoring and appetite-adding additive to the antler fruit drink and putting a gelling agent to gel the antler fruit drink and boiling; A fifth step which is a gelling process of passing through the solvation process and pouring the gelation vessel into cooling gelation; The sixth step is a packaging step of packaging the antler fruit jelly that passed through the fifth step of the gelation process.

When the step of separating the jelly manufacturing method step by step the first step 1-1 to freeze and store the antler in a freezer at less than 25 degrees Celsius to minus 50 degrees Celsius after cutting the antler; Cut the frozen antler to a thickness of 0.5mm to 3mm, mix the antler and water in a weight ratio of 1:10 to 100 times, put it in a medicine bath or a pressure cooker and heat it for 20 to 48 hours at a temperature of 100 to 130 degrees Celsius. Step 2; Decanting deer antler and extracting an extract of the deer antler using an extruder; The extracted antler extract is boiled and sterilized again at a temperature of 100 degrees Celsius for 40 minutes to 1 hour. The step 1-4 is performed in 1-4 steps. It is also preferable to add two or more of them, and to decoction.

In the second step, the fruit and the fruit are selected according to the consumer's preference, but the fruit is selected from two or more of apples, pears, peaches, and grapes, and the fruits are selected from one or more of the fruit, jujube, ginkgo, wolfberry, cornus and safflower seed. Step 2-1; Immersing in sterilized clear water to dissolve impurities from the selected fruits and fruits, and washing 3-4 times until clear water comes out, and again washing with charcoal-washed water; Step 2-3 to put the washed fruit and fruit with water in a medicine bath and heated to a temperature of 70 degrees to 100 degrees for 15 to 30 hours; It consists of a 2-4 step of extracting the extract of fruits and berries, it is also preferable to add at least one of pumpkin, stalk, goose bark, corn beard, bellflower, ginger in the step 2-1.

The third step is a combined dilution process of mixing the extracted antler extract with the fruit and fruit extract and diluting with purified water to make a primary antler fruit drink; Step 3-2, which is a stirring mixing process of making a secondary antler fruit drink by boiling while stirring for 20 minutes to 2 hours at a temperature of 95 to 100 degrees Celsius so that the first antler fruit drink is evenly mixed; It consists of the third and third stages of the antler fruit beverage cooling step to cool the boiled secondary antler fruit beverage and store it in a container.

The fourth step is a step 4-1, which is a weighing step of measuring the antler fruit drink, the additive, and the gelling agent in a weight ratio according to the recipe; Step 4-2, which is a solvation step of making the antler fruit sol by boiling the measured antler fruit drink, the additive, and the gelling agent for 30 to 2 hours; It is composed of the fourth step to the step of cooling to 35 to 45 degrees Celsius so that the antler fruit sol is easy to handle, wherein the additive of the step 4-1 is starch syrup, natural flavor and natural pigment, the gelling agent Is gelatin, and the weight combination ratio of the antler fruit drink, the additive, and the gelling agent is 100 to 2 to 10 to 2 to 5, but the additives of step 4-1 are oligosaccharides, natural flavors, and natural pigments. Is agar, and the weight ratio of the antler fruit drink, the additive, and the gelling agent is preferably 100 to 2 to 10 to 1 to 3.

The fifth step is a step 5-1 of preparing a gelation container for arranging the gelation container; A step 5-2 of pouring the antler fruit sol into the gelling container; Step 5-3, wherein the antler fruit sol poured into the gelling container is cooled by gelling in a refrigerating chamber for 1 to 3 hours to make antler fruit jelly; The gelling vessel is composed of the fifth step to separate the gelled antler fruit jelly stored.

The sixth step is the 6-1 step of packing the antler fruit jelly one by one; It is a jelly manufacturing method comprising the antler and fruit fruit added in the 6-2 step of packaging the antler fruit jellies packaged one by one in a predetermined number is a jelly prepared by the above-described manufacturing method.

Hereinafter, the manufacturing method of the present invention will be described in detail.

The first step, which is an antler extract extraction process, begins with the first-first step of cutting the antler from deer and freezing and storing the antler for 10 days or more in a freezer at minus 25 degrees Celsius to 50 degrees Celsius.

Deer antler not only has a lot of nutritional loss during drying, but also maintains its freshness, so it must be stored at least below 20 degrees Celsius to prevent deterioration. The temperature of 50 degrees is the most economical.

In addition, the antler is completely frozen, and in order to cut it to an appropriate thickness, the frozen state must be maintained for a considerable period of time, preferably 15 days or more, and at least 10 days or more to be suitable for slicing.

Next, cut the antler frozen in the step 1-2 to a thickness of 0.5mm to 3mm, mix the antler and water in a weight ratio of 1:10 to 100, and put it in a medicine bath, and then 20 to 20 degrees at a temperature of 100 degrees to 130 degrees Celsius For 48 hours, the antler needs to be cut to the appropriate thickness to effectively detoxify the antler.

At this time, if the thickness of the antler is too thin, it will be broken during the writing process, and if the thickness is too thick, it will not be easy to extract the extract of the antler. Therefore, the proper thickness thereof is suitable for the thickness of 0.5mm to 3mm in consideration of the precision of the antler.

And the process of defrosting the antler should have enough time to extract the nutrients, such as calcium contained in the antler, so it is good to continue in the range of 20 to 48 hours. In particular, the internal temperature of the bath or pressure cooker should not exceed 130 degrees Celsius in the process of decoction so as not to destroy the pantoclean component, which is a main component of antler.

In addition to the antler in step 1-2, one or several kinds of herbal materials such as ginseng, red ginseng, pull, astragalus and goji berry may be put together. In this way, when the antler is added to the decoction by mixing the herbal ingredients, each of the herbal ingredients will have the nutrients and medicinal effects together, and the final drink will be able to obtain the herbal effect.

Then, after decanting the antler in steps 1-3, the extract of the antler is extracted using an extruder, in which case the decoction of the antler is completely extracted.

If the antler powder is added directly to the beverage, the smell of the final drink and the odor of the antler can be tasted and have a sense of rejection. This problem can be solved by extracting and extracting the antler extract.

Finally, step 1-4 is a step of sterilizing the extracted antler extract by boiling it again for 40 minutes to 1 hour at a temperature of 100 degrees Celsius. The reason for this boiling is that foreign substances were mixed during the extraction process of the antler extract of steps 1-3. This is to sterilize in case of contamination from air or extruder.

The second step, the fruit and fruit extract extraction process, selects fruits and berries according to the consumer's preferences, but at least two of the fruits are apples, pears, peaches, grapes, fruits, maroon, jujube, ginkgo, wolfberry, and cornus , Starting with step 2-1 of selecting one or more of safflower seeds.

In addition to the fruit fruit in step 2-1 by adding one or several kinds of ingredients such as pumpkin, stalks, thorny goose, corn beard, bellflower, ginger, etc. in addition to obtain additional effects of respiratory system disease, immune enhancement, detoxification, etc. Can be.

Then, in step 2-2, the fruit and fruit are washed in clear water, soaked in clear water sterilized to dissolve impurities from the selected fruit and fruit, and then washed 3-4 times until clear water comes out and charcoal again. It is preferable to wash with water soaked.

The charcoal has antibacterial and detoxifying effects from microorganisms and pesticides and chemical fertilizers in the process of growing fruit.

And when the fruit and fruit washed in the step 2-3 is added to the shaker in the weight ratio of two or more fruits is 1: 1, and the fruit group: fruit group is selected to be 2: 1 by weight ratio. Fruits and water are mixed in a weight ratio of 1: 1 to 5, put into a shaker, and then defrosted in a range of 15 to 30 hours at a temperature of 70 to 100 degrees Celsius, if it does not reach the temperature and time range, Not only the active ingredient of the fruit is not completely extracted, it is important to continuously defrost in the temperature and time range because there is a problem that the active ingredient of the fruit is destroyed when the range is exceeded.

In step 2-4, the fruit and fruit extracts are extracted through the fruit and fruit extract extraction process.

The third step, which is a manufacturing process of antler fruit drink, begins with step 3-1, which is a compound dilution process of mixing the extracted antler extract with the fruit and fruit extract and diluting with purified water to make a primary antler fruit drink.

Step 3-1 is a step of mixing and diluting each of the extracts extracted from the first and second steps, that is, antler and fruit fruit extract, with purified water in a weight ratio of 1: 1: 10 to 100.

The mixed and diluted antler and fruit fruit extracts are stirred and stirred for 20 minutes to 2 hours at a temperature of 95 to 100 degrees Celsius so that the primary antler fruit beverage is evenly mixed in the third step 2-2. do.

The second antler fruit drink boiled in the next step, 3-3, should be cooled and put in a container to cool and store the antler fruit sound, in case it is mixed with foreign matters or becomes contaminated in the air.

When the antler is dehydrated by the above method, not only the minerals of calcium and iron of antler are destroyed, but also the medicinal properties of the medicine are increased, and the antler extract is mixed with fruit and fruit extracts. The components of the extracted antler are combined together to make a beverage, which effectively adds the effect of the antler.

The fourth step, which is a solvation process of adding a flavor enhancing appetite to the antler fruit drink and a gelling agent for gelling the antler fruit drink, adds the boiling agent to the antler fruit drink and the additive and the gelling agent in a weight ratio according to the recipe. Start with step 4-1, which is the weighing step.

In the first embodiment of the additive and the gelling agent, the additive is starch syrup, natural flavor and natural pigment, the gelling agent is gelatin, and the weight combination ratio of the antler fruit beverage, the additive and the gelling agent is 100 to 2 to 10 to 2 It is assumed to be -5.

The gelatin is a kind of derived protein obtained by treating collagen, which is a natural protein constituting animal skin, tendon, cartilage, etc. with hot water. It may also be said to be due to the cleavage of salts and cleavage of hydrogen bonds.

It only expands in cold water, but melts in hot water to form a sol. At concentrations of 2-3% or more, it becomes an elastic gel at room temperature.

This state is called jelly, and the coagulation (凝固 性) used to mix with food to give shape or rigidity, the gel is heated again to return to the sol.

It is a heterogeneous substance consisting of 15,000-25,000 molecular weight, insoluble in organic solvents, and unlike collagen, has an action such as trypsin and pepsin.

The pale, transparent color obtained with careful attention to the process is called gelatin, and the color, dark, opaque and containing some impurities obtained by coarse process is called glue.

Although gelatin is a protein, it has little or no nutritional important amino acids such as tryptophan, so its nutritional value is low and is mainly used for incubators of photosensitive film adhesives, hemostatic agents, processed foods, medical capsules, and microorganisms.

In the second embodiment of the additive and the gelling agent, the additive is oligosaccharide, natural flavor and natural pigment, the gelling agent is agar, and the weight combination ratio of the antler fruit drink, the additive and the gelling agent is 100 to 2 to 10 to 1 It is assumed to be -3.

The agar is a process of freezing / thawing / dehydration / drying of a solution extracted by boiling red water plants of viscous polysaccharides with viscous polysaccharides, such as woodworms or pansies, by boiling with hot water. It is a food made by repeating several times, and coagulation power is better than 2 ~ 5 times than gelatin, but agar means cold sky, and it was named because it was frozen under the cold sky in winter when agar was made. And the price is expensive.

In step 4-2, the measured antler fruit drink, the additive and the gelling agent are boiled for 30 to 2 hours to prepare an antler fruit sol.

Step 4-3 is a step of cooling to 35 to 45 degrees Celsius so as to easily handle the antler fruit sol.

After the solving process, the gelling step of pouring and cooling the gelling gel into the gelling process starts with the 5-1 step of preparing the gelling vessel to arrange the gelling vessel.

The gelation vessel is formed of 100 ~ 300 grooves formed in the engraved jelly shape of the size to be prepared on a flat plate, the groove is preferably 10 ~ 30mm horizontal 10 ~ 20mm height 5 ~ 15mm, the gelation In order to facilitate handling and storage of the container, the length of the long side is preferably not more than 1 m, and the gelation container should be formed with a frame formed at the edge thereof so that it can be superimposed.

Step 5-2 is a step of pouring the antler fruit sol into the gelling container and pours it slightly down from the height of the groove so as not to overflow.

Step 5-3 is a step of gelling, wherein the antler fruit sol poured into the gelling container is preferably gelled by cooling for 1 to 3 hours in a refrigerating chamber at 4 to 10 ° C. and gelling even if left at room temperature for 5 hours or longer without being contaminated. It happens, but it takes a long time and is a problem, it is gelation step to make the antler fruit jelly.

Step 5-4 is a step of separating and storing the gelled antler fruit jelly in the gelling vessel, the separated antler fruit jelly is preferably stored in the refrigerator compartment.

The sixth step of packaging the antler fruit jelly, which has passed through the fifth step of the gelation process, begins with a 6-1 step of packaging the antler fruit jelly one by one.

At this time, it can be wrapped in a twist wrapping machine (Twist Wrapping Machine), such as to wrap the candy individually, or can be wrapped all around with a folder wrapping machine (Fold Wrapping Machine).

In step 6-2, the antler fruit jelly packaged one by one is packaged in a predetermined number, and the product packaging may be packaged using a bag packing or a cartoning machine.

If sterilization is required before the six steps of packaging, sterilization may be added as a pre-packaging process.

Looking at the efficacy and effect of the antler and fruits and berries, are as follows.

Deer antler is a freshly grown, non-osteophilized young horn of a deer belonging to the family Deer Deer, dried, antler has the effect of helping Yangyang and full blood.

Because it promotes growth and develops immunity to overcome disease in children in the growing season, it can be used in children with slow growth, such as weak colds or frequent nosebleeds, or slow growth and poor behavioral development. You can expect a good effect because it makes.

In adults, especially if you have a feeling of helplessness or strength in the waist, knees, legs, cold or cold stomach abdominal diarrhea or cold when the lower abdomen is used. Gynecology evens menstruation and improves bleeding.

In addition, antler helps Shinyang to produce purified water, which improves urinary feces, nocturnal enuresis, erectile dysfunction, urination, etc., which are caused by weak kidney function. Not only has the ability to treat oil wells, dreams, etc., and strengthens the musculature to improve weakness and help the function of the body smoothly.

Furthermore, pharmacological studies have shown that antler accelerates growth and development, stimulates hematopoietic function, increases the production of red blood cells and white blood cells, improves anemia, and increases bone marrow cells.

Deer antler also affects gonadotropin, which increases estrogen excretion and, when used in large amounts, expands capillaries and lowers blood pressure, speeds up the appearance of new flesh in purulent or ulcerative wounds, and speeds up fractures. There are many outstanding features.

On the other hand, apple, pear, peach, grape, meringue, jujube, ginkgo, wolfberry, cornus oil, safflower seed, which are main ingredients of fruit and fruit extract, have skin beauty, anti-aging, anticancer effect, osteoporosis prevention, hangover prevention, heart disease prevention effect, overlook It is known for its beneficial effects such as kidney protection.

The present invention by extracting, diluting and extracting the excellent herbal effect of the deer antler and the effects of fruits and berries to extract and dilute the jelly, it can supply various minerals and herbal effects lacking in the efficacy of fruits and berries of Korea In terms of medical and herbal medicine can be made more complete food.

Claims (10)

In the jelly manufacturing method to which antler and fruit berries are added,
The jelly manufacturing method includes a first step of extracting antler extract;
A second step of extracting fruit and fruit extracts;
A third step of preparing a deer antler fruit beverage in which purified water is added to the antler extract and fruit and fruit extract prepared in the first step of the antler extract extraction process and the second step of the fruit and fruit extract extraction process;
A fourth step of adding a flavoring and appetite-adding additive to the antler fruit drink and putting a gelling agent to gel the antler fruit drink and boiling;
A fifth step which is a gelling process of passing through the solvation process and pouring the gelation vessel into cooling gelation;
It consists of a sixth step of packaging the antler fruit jelly that went through the fifth step of the gelation process,
The first step is a step 1-1 for freezing and storing the antler for 10 days or more in a freezer at minus 25 degrees Celsius to minus 50 degrees Celsius after cutting the antler;
Cut the frozen antler to a thickness of 0.5mm to 3mm, mix the antler and water in a weight ratio of 1:10 to 100 times, put it in a medicine bath or a pressure cooker and heat it for 20 to 48 hours at a temperature of 100 to 130 degrees Celsius. Step 2;
Decanting deer antler and extracting an extract of the deer antler using an extruder;
The extracted antler extract is boiled again at a temperature of 100 degrees Celsius for 40 minutes to 1 hour and sterilized for 1-4 steps,
In the second step, the fruit and the fruit are selected according to the consumer's preference, but the fruit is selected from two or more of apples, pears, peaches, and grapes, and the fruits are selected from one or more of the fruit, jujube, ginkgo, wolfberry, cornus and safflower seed. Step 2-1;
Immersing in sterilized clear water to dissolve impurities from the selected fruits and fruits, and washing 3-4 times until clear water comes out, and again washing with charcoal-washed water;
Step 2-3 to put the washed fruit and fruit with water in a medicine bath and heated to a temperature of 70 degrees to 100 degrees for 15 to 30 hours;
Consists of 2-4 steps to extract the fruit and fruit extracts,
The third step is a combined dilution process of mixing the extracted antler extract with the fruit and fruit extract and diluting with purified water to make a primary antler fruit drink;
Step 3-2, which is a stirring mixing process of making a secondary antler fruit drink by boiling while stirring for 20 minutes to 2 hours at a temperature of 95 to 100 degrees Celsius so that the first antler fruit drink is evenly mixed;
Comprised of the third step of the antler fruit beverage cooling step of cooling the secondary antler fruit beverage boiled and stored in a container,
The fourth step is a step 4-1 which is a weighing step of measuring the antler fruit drink, the additive and the gelling agent in a weight ratio according to the recipe;
Step 4-2, which is a solvation step of making the antler fruit sol by boiling the metered antler fruit drink, the additive, and the gelling agent for 30 minutes to 2 hours;
It is composed of the fourth to third steps to cool to 35 to 45 degrees Celsius so that the antler fruit sol easy to handle,
The fifth step is a step 5-1 of preparing a gelation container for arranging the gelation container;
A step 5-2 of pouring the antler fruit sol into the gelling container;
Step 5-3, wherein the antler fruit sol poured into the gelling container is cooled by gelling in a refrigerating chamber for 1 to 3 hours to make antler fruit jelly;
5 to 4 steps for separating and storing the gelled antler fruit jelly in the gelling vessel,
The sixth step is the 6-1 step of packing the antler fruit jelly one by one;
Jelly method with added antler and fruit fruit, consisting of 6-2 steps of packaging the antler fruit jelly packed in a predetermined number one by one
The method of claim 1,
Method of manufacturing jelly with added antler and fruit fruit, characterized in that by adding two or more of the herbal ingredients ginseng, red ginseng, pull, Astragalus, Gugija, Ogapi in addition to step 1-2.
The method of claim 1,
Method of producing a jelly with antler and fruit fruit, characterized in that at least one of the addition of pumpkin, stalk, thorn stem, corn beard, bellflower, ginger in step 2-1
The method of claim 1,
The additives of step 4-1 are starch syrup, natural flavors and natural pigments, the gelling agent is gelatin, and the weight ratio of the antler fruit beverage, the additives and the gelling agent is 100 to 2 to 10 to 2 to 5 Jelly method with added deer antler and fruit fruit
The method of claim 1,
The additives of step 4-1 are oligosaccharides, natural flavors and natural pigments, the gelling agent is agar, the weight ratio of the antler fruit beverage, additives and gelling agent is 100 to 2 to 10 to 1 to 3 Jelly method with added deer antler and fruit fruit
In jelly with antler and fruit,
The jelly is a first step of extracting antler extract;
A second step of extracting fruit and fruit extracts;
A third step of preparing a deer antler fruit beverage in which purified water is added to the antler extract and fruit and fruit extract prepared in the first step of the antler extract extraction process and the second step of the fruit and fruit extract extraction process;
A fourth step of adding a flavoring and appetite-adding additive to the antler fruit drink and putting a gelling agent to gel the antler fruit drink and boiling;
A fifth step which is a gelling process of passing through the solvation process and pouring the gelation vessel into cooling gelation;
It is made of a manufacturing method consisting of a sixth step of the packaging process for packaging the antler fruit jelly that passed through the fifth step of the gelation process,
The first step is a step 1-1 for freezing and storing the antler for 10 days or more in a freezer at minus 25 degrees Celsius to minus 50 degrees Celsius after cutting the antler;
Cut the frozen antler to a thickness of 0.5mm to 3mm, mix the antler and water in a weight ratio of 1:10 to 100 times, put it in a medicine bath or a pressure cooker and heat it for 20 to 48 hours at a temperature of 100 to 130 degrees Celsius. Step 2;
Decanting deer antler and extracting an extract of the deer antler using an extruder;
The extracted antler extract is boiled again at a temperature of 100 degrees Celsius for 40 minutes to 1 hour and sterilized for 1-4 steps,
In the second step, the fruit and the fruit are selected according to the consumer's preference, but the fruit is selected from two or more of apples, pears, peaches, and grapes, and the fruits are selected from one or more of the fruit, jujube, ginkgo, wolfberry, cornus and safflower seed. Step 2-1;
Immersing in sterilized clear water to dissolve impurities from the selected fruits and fruits, and washing 3-4 times until clear water comes out, and again washing with charcoal-washed water;
Step 2-3 to put the washed fruit and fruit with water in a medicine bath and heated to a temperature of 70 degrees to 100 degrees for 15 to 30 hours;
Consists of 2-4 steps to extract the fruit and fruit extracts,
The third step is a combined dilution process of mixing the extracted antler extract with the fruit and fruit extract and diluting with purified water to make a primary antler fruit drink;
Step 3-2, which is a stirring mixing process of making a secondary antler fruit drink by boiling while stirring for 20 minutes to 2 hours at a temperature of 95 to 100 degrees Celsius so that the first antler fruit drink is evenly mixed;
It consists of the third and third stages of cooling antler fruit beverage cooling step to cool the boiled secondary antler fruit beverage and store it in a container,
The fourth step is a step 4-1, which is a weighing step of measuring the antler fruit drink, the additive, and the gelling agent in a weight ratio according to the recipe;
Step 4-2, which is a solvation step of making the antler fruit sol by boiling the metered antler fruit drink, the additive, and the gelling agent for 30 minutes to 2 hours;
It is composed of the fourth to third steps to cool to 35 to 45 degrees Celsius so that the antler fruit sol easy to handle,
The fifth step is a step 5-1 of preparing a gelation container for arranging the gelation container;
A step 5-2 of pouring the antler fruit sol into the gelling container;
Step 5-3, wherein the antler fruit sol poured into the gelling container is cooled by gelling in a refrigerating chamber for 1 to 3 hours to make antler fruit jelly;
5 to 4 steps for separating and storing the gelled antler fruit jelly in the gelling vessel,
The sixth step is the 6-1 step of packing the antler fruit jelly one by one;
Jelly with added deer antler and fruit fruit prepared by the manufacturing method consisting of the 6-6 step of packaging the antler fruit jellies packaged one by one in a predetermined number
The method of claim 6,
Jelly with added deer antler and fruit fruit, characterized in that by adding two or more of the herbal ingredients ginseng, red ginseng, pull, Astragalus, gojija, Ogapi in addition to the antler in step 1-2
The method of claim 6,
Jelly with added antler and fruit fruit, characterized in that at least one of the pumpkin, stalk, thorn stem, corn beard, bellflower, ginger in step 2-1
The method of claim 6,
The additives of step 4-1 are starch syrup, natural flavors and natural pigments, the gelling agent is gelatin, and the weight ratio of the antler fruit beverage, the additives and the gelling agent is 100 to 2 to 10 to 2 to 5 Jelly with added deer antler and fruit fruit
The method of claim 6,
The additives of step 4-1 are oligosaccharides, natural flavors and natural pigments, the gelling agent is agar, the weight ratio of the antler fruit beverage, additives and gelling agent is 100 to 2 to 10 to 1 to 3 Jelly with added deer antler and fruit fruit

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