KR20140071149A - Composition for Ginseng Jelly without Sugar and Manufacturing Method Thereof - Google Patents

Abstract

The present invention relates to a sugar-free ginseng jelly composition and a preparation method thereof. More specifically, the preparation method of a sugar-free ginseng jelly composition comprises the steps of: steaming ginseng in boiling water by using ginseng, ginseng leaves, ginseng stems or ginseng roots as a main ingredient, followed by grinding the steamed ginseng, and enzymatically decomposing the ground ginseng by adding cellulose, pectinase or xylanase thereto to obtain an enzymatic hydrolysate from ginseng; preparing a gelling agent among pectin, seaweed, animal and vegetable protein or gum; preparing a sugarless sweetener consisting of stevioside and an artificial sweetener; and mixing the enzymatic hydrolysate from ginseng, the gelling agent and the sugar-free ingredient to prepare a ginseng jelly composition. The present invention provides ginseng jelly which includes saponin glycoside while masking the bitter taste of ginseng and which is free from sugar and thus excludes the possibility of obesity or metabolic syndrome.

Description

Technical Field [0001] The present invention relates to a ginseng free sugar ginseng composition,

The present invention relates to a ginseng-free ginseng composition and a method of preparing the same, and more particularly, to a ginseng-free ginseng composition comprising ginseng enzyme hydrolyzate, gelling agent and unsweetened ginseng, ginseng enzyme hydrolyzate, gelling agent, step; A method for preparing a ginseng jelly composition, which comprises the step of concentrating and adjusting the acidity of the mixture to obtain a ginseng jelly composition.

Jelly is a semi-solid, highly preserved, sugar-pickled food made from pectin, gelatin, agar, or alginic acid gelling agent and controlled by acidity, sugar content and temperature.

Gelling agents are hydrophilic colloids capable of forming gels and are widely used in the manufacture, processing and cooking of foods. The gelling agent fixes the fluidity, improves the shape and improves the texture, and therefore takes into account the gelling conditions such as acid resistance, salt resistance and transparency, ease of operation, price, and stability of supply in order to give a smooth texture or soften .

Seaweed gelling agents include agar, alginate, and carrageenan. In addition, gelling agents for animal proteins include gellatin, soy protein, egg, fish protein and the like. The gelling agent extracted from the plant is pectin, arabia gum Guar gum, tragacanth gum gum, karaya gum gum, locust gum, konjak mannan, and the like. The fermenting polysaccharide is xanthan. Pectin (Pectin) is a binding substance between cell membranes and cell membranes of fruits and vegetables. It is an important substance that constitutes cell walls. It is a polysaccharide that exists in many tissues of plants. It has a high content of pectin in fruits with high acid content. Is used. The formation ability, strength and speed of jelly are greatly influenced by the methyl ester content of pectin. When methoxyl group is more than 60 ~ 65% (high methoxyl pectin), gallic acid is formed in more than 60% sugar and acidity of pH 3.2, but methoxyl group is less than 50% in 6 carbon of pectin structure forming galacturonic acid (low methoxyl group) than the amount of sugar is formed by calcium ions (Ca ²⁺ ) jelly. Also, the higher the molecular weight and the higher the pectin concentration, the harder gel is produced. When low methoxyl pectin is used, the gel is well formed if the pH is slightly higher than pH 3.8 and if the sugar content is below 40%, sufficient Ca ²⁺ is sufficient. Also, the amount of pectin is about 1% of the total weight. When the sugar and pectin are mixed together and boiled at a high temperature, the strength of the jelly is weakened. Generally, when pectin is constant, the jellies become faster as the pH is lowered. You can see the strength of the jelly by making the jelly and putting it on the flat surface and after a certain time you can see the height does not fall.

Ginseng ( Panax ginseng CA Meyer ) is a perennial herbaceous plant belonging to the genus Ginseng of the Araliaceae , and its plant roots are used for medicinal purposes. White ginseng (raw), red ginseng (red ginseng) : Thin roots). The effect of ginseng is that it is used for body weakness, boredom, fatigue, loss of appetite, vomiting and diarrhea. It helps the lung function and increases the anesthetic function and renal function. Pharmacological actions have been reported in cerebral cortex excitation and inhibition, equilibrium, anti-fatigue, anti-aging, immune enhancement, cardiac contraction, gonadal stimulation, hyperglycemia inhibition, protein synthesis promotion, homeostasis, anticancer and detoxification. In addition, ginseng has been increasingly interested in ginseng as a herbal therapy for prolonging life span, strengthening energy, improving sexual function, preventing disease, tonic or health food and alternative medicine.

Ginseng and red ginseng are popular among the 40s and 50s with various effects of Ginsenoside, Rb1,2, Rh1,2, Rg1,2,3, Re, Rf, Ro and Rd, Ginseng Red ginseng saponin, a glycoside composed of sugars and carbohydrates, is a typical health food that children and women are reluctant to eat because it has a bitter taste. Especially when it is cold, the bitter taste becomes stronger. Therefore, ginseng or red ginseng is a bitter taste for young and foreigners, so it is being developed as a tea, candy, sugar meal and so on which has added sugars and is seeking new demand.

The cellulase, which is an enzyme involved in the present invention, is present in fungi, soil bacteria, yeast, molluscs, and higher animals in enzymes or cellulolytic enzymes that hydrolyze celluloses (1 → 4) - β-glycoside bonds. In addition, pectinase is an enzyme that hydrolyzes α-1,4-galacturonic acid (pectinic acid, pectin, pectic acid, etc.) and polygalacturonase, EC3. 2.1.15.), Polymethylgalactronase, widely distributed in bacteria, fungi, yeast, plants and insects. It is industrially used for fruit juice, filtration process and peeling of mandarin orange.

Xylanase is an endo-1,4-β-D-xylanase (line name β-1,4-D-xylan xylohydrolase, EC 3.2.1.8) as a xylan hydrolytic enzyme, An enzyme that catalyzes the production of xyloglucose such as xylobiose or xylotriose by arbitrarily hydrolyzing β-1,4-D-xylan, which is a major component of plant hemicellulose, Abalone, and so on, or from microorganisms such as Aspergillus , Trichoderma , Streptomyces, Bacillus and the like.

Unsweetened strains may be steviosides of natural type sweeteners and saccharin, dicin, cyclamate, aspartame, acesulfame K or sucralose as artificial sweeteners. Saccharin is allowed to use 0-5mg / person body weight 1kg / day for foods other than bread, baby food, and candy. Aspartame is allowed to use 0-40mg / person body weight 1kg / day for soft drinks, Palm K and Sucralose are allowed to use 0-15mg / person body weight 1kg / day. Stevioside and artificial sweeteners are mixed with one or more kinds of sweetness in the mouth when they are made into jelly.

Meanwhile, Korean Patent Registration No. 294462 (Jelly Food for Acidic Desserts and Method for Manufacturing the Same) according to the present invention relates to a jellied food using a mixture of kappa-carrageenan and locust bean gum as a gelling agent, To a gel having good gel strength and texture and having good flavor-releasing properties, and to an acidic jelly food suitable for desserts, and a preparation method thereof.

Korean Patent Registration No. 299674 (Fruit dessert jelly and its manufacturing method) is to distribute evenly the height of the fruit-like solid plants in the jelly as desired, and thus it is excellent in quality, and sterilization is possible after sealing.

Korean Patent Registration No. 718343 (jelly using acorn and its manufacturing method) can overcome the safety problem of gelatin by applying the coagulation power of acorn starch instead of gelatin to the production of jelly.

Korean Patent Laid-Open Publication No. 2009-96082 (a composition of sausage, jelly, jelly, and tofu containing alginic acid jelly and a method of preparing the same) is mixed with a mixture of meat grind meat, starch, egg white, salt, and seasoning, Calcium is powdered, cheese is sliced, and alginic acid jelly is mixed with sausage raw meat.

Korean Patent Laid-Open Publication No. 2011-133303 (a method of preparing top jelly using a top extract) is a method for preparing top jelly which is obtained by concentrating the top, seaweed powder and agar to obtain a jelly stock solution, aging at low temperature and aging at room temperature. However, these prior arts have different technical constructions from the present invention.

In recent years, there has been a great social problem in that children have a higher intake of good food, increased opportunities for snacking, increased body weight and height, and increased caloric intake resulting in child obesity and childhood diabetes. Jelly, which is offered as a snack or snack for children, usually has a sugar content of less than 55% and a juice content of more than 45%. As such, since sugar and juice are mainly used, the carbohydrate content is high, and when the jelly is eaten, accumulation of calories in the body is increased, resulting in the occurrence of obesity and metabolic syndrome. Therefore, it is urgently required to develop a jelly for children without fear of disease.

The present invention provides a non-sugar ginseng jelly composition including a gelling agent which is not easily absorbed by the body without using sugar or starch, a stevioside without decomposition of ginseng and calories, and an artificial sweetener.

The gelling agent of the present invention includes at least one selected from pectin, gelatin, agar, or alginic acid. The ginseng enzyme hydrolyzate is obtained by adding one or more hydrolytic enzymes selected from the group consisting of a proteolytic enzyme, a paclitolase and a xylanase to a ginseng crushed product and then decomposing the enzyme to decompose the ginseng enzyme. In addition to stevioside, the sugar-free sweetener uses at least one selected from saccharin, dicin, cyclamate, aspartame, acesulfame K or sucralose as an artificial sweetener.

The present invention provides an unsweetened ginseng jelly composition without using sugar or starch, so that there is no fear of obesity and metabolic syndrome, so it can provide a good snack distance to a child or an adult.

1 shows a manufacturing process diagram of the present invention.

The present invention relates to an unglazed ginseng jelly composition.

The present invention relates to an ungladen ginseng jelly composition containing a ginseng enzyme hydrolyzate, a gelling agent and a non-sugar.

The crushed ginseng enzyme may be obtained by enzymatically digesting the ginseng crushed product with one or more decomposing enzymes selected from a cellulase, a pectinase, and a xylanase.

The ginseng enzyme hydrolyzate may be used in an amount of 5 to 20% based on the total weight of the ungared ginseng jelly composition.

The gelling agent may be at least one selected from agar, alginic acid, carrageenan, and gelatin.

The gelling agent may be used in an amount of 1 to 5% based on the total weight of the ungared ginseng jelly composition.

The uncharged sugar may be at least one selected from stevioside, saccharin, dicin, cyclamate, aspartame, acesulfame K and sucralose.

The unsweetened sugar can be used in an amount of 0.005 to 0.05% based on the total weight of the unsweetened ginseng jelly composition.

The present invention shows a method for preparing an unsweetened ginseng jelly composition.

The present invention relates to a method for producing a ginseng enzyme, comprising: obtaining a mixture by mixing a ginseng enzyme hydrolyzate, a gelling agent and an unsweetened sugar; The method comprising adding at least one member selected from fruit juice, purified water and gum to the mixture, adjusting the acidity, concentrating and then gelating to obtain a ginseng jelly composition.

In the above, the ginseng enzyme hydrolyzate may be one obtained by enzymatically digesting ginseng with addition of one or more hydrolytic enzymes selected from cellulase, pectinase and xylanase.

100 parts by weight of purified water is mixed with 100 parts by weight of cellulase, pectinase and xylanase in 100 parts by weight of ginseng ground to 0.1-1 cm after boiling in boiling water. And the enzyme is decomposed at 30 to 40 ° C for 1 to 4 hours. After the enzymatic decomposition, the enzyme is deactivated at 80 to 90 ° C for 5 to 20 minutes, and then filtered to obtain Can be used.

The ginseng enzyme hydrolyzate may be used in an amount of 5 to 20% based on the total weight of the ungared ginseng jelly composition.

The gelling agent may be at least one selected from agar, alginic acid, carrageenan and gelatin.

The gelling agent may be used in an amount of 1 to 5% based on the total weight of the ungared ginseng jelly composition.

In the above, the unsweetened sugar may be any one selected from stevioside, saccharin, dicin, cyclamate, aspartame, acesulfame K and sucralose.

The unsweetened sugar can be used in an amount of 0.005 to 0.05% based on the total weight of the unsweetened ginseng jelly composition.

In the above, at least one selected from fruit juice, purified water and gourd can be used.

In the above, juice and purified water can be used as an example of the sub ingredient.

In the above, juice, purified water and gourd can be used as an example of the material.

At least one selected from the above can be selected from orange juice, grape juice, strawberry juice, citrus juice, apple juice, pear juice, peach juice, plum juice, apricot juice, mango juice, melon juice, banana juice and pomegranate juice have.

The juice may be used in an amount of 45 to 55% based on the total weight of the ungared ginseng jelly composition.

In the above, the gum can be at least one selected from gum arabic, guar gum, locust gum and xanthan gum.

The gum can be used in an amount of 0.1 to 0.5% based on the total weight of the ungared ginseng jelly composition.

When the ginseng enzyme decomposition product, the gelling agent, the unsweetened product, the juice, and the purified water are used as the components of the unsweetened ginseng jelly composition, the content of the purified water is 100% by weight of the unsweetened ginseng jelly composition, Gelling agent, unsweetened sugar, and juice, respectively. For example, when the ungared ginseng jelly composition is a ginseng enzyme hydrolyzate, a gelling agent, an unsweetened ginseng, a juice and a purified water, the ginseng jelly composition contains 10% of the ginseng enzyme hydrolyzate, 1.5% of the gelling agent, 0.02% of the unsweetened sugar, and 45% Purified water can be used in an amount of 43.48% based on the total weight of the unsweetened ginseng jelly composition.

In case of using the ginseng enzyme decomposition product, gelling agent, unsweetened product, juice, purified water, and gum as the constituents of the unsweetened ginseng jelly composition, the content of purified water is 100% by weight of the unsweetened ginseng jelly composition, It can be used as numerical values except for contents of decomposition products, gelling agents, unsweetened sugars, juice and gums. For example, when the ungared ginseng jelly composition is 10% ginseng enzyme degradation product, 1.5% gelling agent, 0.02% unsweetened sugar, 45% juice, or the like in the case of the ginseng enzyme decomposition product, gelling agent, unsweetened product, juice, purified water, . When 0.2% of gum is used, purified water can be used in an amount of 43.28% based on the total weight of the ginseng free sugar gum composition.

In the case of using the ginseng enzyme hydrolyzate, the gelling agent, the unsweetened sugar, the juice, and the purified water in the production of the ungaged ginseng jelly composition of the present invention, it further comprises the step of further adding a gold extract (Rosa laevigata Michaux.).

In the case of using the ginseng enzyme hydrolyzate, the gelling agent, the unsweetened sugar, the juice, the purified water and the gourd, the ginseng jelly composition according to the present invention may further comprise a gold starch extract.

In the above, 1 ~ 5% can be added to the total weight of the ungared ginseng jelly composition.

In the above, the Golden Anchor extract is prepared by adding 0.5 to 2.0 cm of a gold-scaled progenitor, which has been freed of foreign substances after washing, to purified water of 5 to 10 times the weight of a skein, and extracted at 90 to 120 ° C to obtain a first purified water volume of 5 to 35% Filtered with filter paper can be used.

In the above, the gold skein extract is prepared by adding a gold-angled sperm cut to a size of 1.5 cm, which has been freed of foreign substances after washing, to purified water of 6 times the weight of a skein, extracting the squeezed water to have a volume of 15% of initial purified water at 95 ° C, .

Hereinafter, the present invention will be described in detail.

1) Enzymatic decomposition of ginseng

The mixture is pulverized by boiling in boiling water using ginseng leaves, ginseng roots or ginseng roots as raw materials, and then pulverized with 0.01-1.0 parts by weight of any one selected from cellulase, pectinase or xylanase And the enzyme is decomposed at 30 to 40 ° C for 1 to 4 hours. The ginseng is decompressed, pulverized and enzymatically decomposed to obtain the enzyme-degraded ginseng.

100 parts by weight of purified water is mixed with 100 parts by weight of cellulase, pectinase and xylanase in 100 parts by weight of ginseng ground to 0.1-1 cm after boiling in boiling water, And the enzyme is decomposed at 30 to 40 ° C for 1 to 4 hours. After the enzymatic decomposition, the enzyme is deactivated at 80 to 90 ° C for 5 to 20 minutes, and then filtered to obtain Can be used.

2) Gelling agent

Gelling agent is purchased on the market (Kyungdong market). Gelling agents derived from natural sources are not specifically regulated but are preferably used in a range of concentrations (1.0 to 5% or less) at which gelling is easy. The gelling agents of seaweeds include agar extracted from mugwort, alginate extracted from brown algae, and carrageenan extracted from red algae. In addition, the gelling agent of the plant protein includes gellatin, soy protein, egg, fish protein and the vegetable gelling agent is pectin, arabia gum Guar gum, tragacanth gum gum, karaya gum gum, locust gum, konjak mannan, and the like. The fermenting polysaccharide is xanthan. These seaweeds, vegetable proteins, vegetable gums and fermented polysaccharides form a colloidal solution with water to form jellies in the presence of weakly acidic pH, moderate temperature, juice or polyvalent ions as the viscosity increases.

3) Unsweetened sugar

Unsweetened may be stevioside, which is a natural sweetener, and saccharin, dicin, cyclamate, aspartame, acesulfame K or sucralose, as artificial sweeteners. Saccharin is allowed to use 0-5mg / person body weight 1kg / day for foods other than bread, baby food, and candy. Aspartame is allowed to use 0-40mg / person body weight 1kg / day for soft drinks, Palm K and Sucralose are allowed to use 0-15mg / person body weight 1kg / day. Stevioside and artificial sweeteners are mixed with one or more kinds of sweetness in the mouth when they are made into jelly.

4) Jelly

Usually, jelly is composed of not more than 55% by weight, not less than 45% of juice, and 1.0 to 1.5% of gelling agent. However, since saccharides are not used, 1.0% to 5.0% of at least one of agar of algae, alginic acid, carrageenan or animal protein gelatin, gum of plant or pectin as a gelling agent is used as a gelling agent for jellifying, 40% to 50%, artificial sweeteners 0.005% to 0.01%, and the remaining purified water. In addition, as an excipient, an appropriate amount of at least one selected from gum arabic, guar gum, locust gum and xanthan gum may be used.

The ginseng composition may be prepared by adding an organic acid such as an acid, citrate or phosphate to the jellied composition, adjusting the acidity of the jellied composition, and then concentrating or cooling the jellied composition to form a jelly and sterilizing it. At this time, the acidity is controlled by adjusting the acidity so that the pH is 3.2 to 4.0, and the mixture is concentrated at 60 to 80 ° C for 1 to 3 hours while stirring at 50 to 100 rpm, and then cooled to 10 ° C or less, preferably 0 to 10 ° C, .

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Preparation Examples 1 to 4 &

100 parts by weight of purified water and 0.6-1.0 parts by weight of a decomposing enzyme described in Table 1 were added to 100 parts by weight of ginseng which had been soaked in boiling water at 90 캜 for 30 minutes and ground to 1 cm, After the enzymatic degradation, the enzyme was inactivated at 85 DEG C for 10 minutes and then filtered through a filter paper to prepare a ginseng enzyme hydrolyzate.

Ginseng enzyme hydrolyzate division Production Example 1 Production Example 2 Production Example 3 Production Example 4 ① Cellulase (%) 0.8 - - - ② xylanase (%) - 0.6 - - ③ Pactinase - - 1.0 - ① + ② (%) - - - 0.8

≪ Example 1 >

The juice, purified water, and gums were added to the mixture of the ginseng enzyme hydrolyzate, gelling agent, and sugar-free solution obtained in Preparation Example 1 in the amounts shown in Table 2 below to obtain a jelly composition.

The pH of the jellied composition was adjusted to 3.4 by adding citric acid as an organic acid to the jellied composition, and the resulting mixture was concentrated at 80 ° C for 2 hours with stirring at 70 rpm and then cooled to 5 ° C to prepare ginseng jelly .

In the above, orange juice was used as the juice.

≪ Example 2 >

The same procedure as in Example 1 was carried out except that the content of the ginseng enzyme hydrolyzate obtained in Preparation Example 2 and the gelling agent, unsweetened sugar, juice, purified water and gum used in Production Example 2 were used in place of the ginseng enzyme hydrolyzate obtained in Preparation Example 1, Ginseng jelly was prepared.

≪ Example 3 >

The same procedure as in Example 1 was carried out except that the content of the ginseng enzyme hydrolyzate obtained in Production Example 3 and the gelling agent, unsweetened sugar, juice, purified water and gum used in Production Example 1 were used in the amounts shown in Table 2 below Ginseng jelly was prepared.

<Example 4>

The same procedure as in Example 1 was carried out except that the content of the ginseng enzyme hydrolyzate obtained in Production Example 4 and the gelling agent, unsweetened sugar, juice, purified water, and gum used in Production Example 1 were used in the amounts shown in Table 2 below Ginseng jelly was prepared.

<Comparative Example>

10% by weight of ginseng extract, 50% by weight of sugar, 35% by weight of juice and 5% by weight of pectin as a gelling agent were mixed and stirred at 45 rpm for 1 hour at 50 rpm, Jelly was prepared.

The ginseng extract was prepared by adding ginseng to 5 parts by weight of purified water of ginseng, extracting it at 100 ° C to 25% of the initial purified water volume, and filtering through a filter paper.

In the above, orange juice was used as the juice.

Compounding ratio of ginseng jelly composition (unit: wt%) division Example 1 Example 2 Example 3 Example 4 Comparative Example won
Ryo Ginseng enzyme hydrolyzate 12 10 8 6 - Ginseng extract - - - - 10 Sugar - - - - 50 crush 45 45 45 45 35 Gelling agent Pectin ④ 1.5 1.0 1.0 1.0 5.0 Agar + ④ - 0.5 - - - Alginic acid + ④ - - 0.5 - - Carrageenan + ④ - - - 0.5 - Gelatin + ④ - - - - - Sword Arabian sword 0.1 0.2 - - - Guar gum - - 0.1 0.2 - Xanthan gum - - - - - Sugar free sugars Stevioside ⑤ 0.02 0.01 0.01 0.01 - Saccharin + ⑤ - 0.01 - - - Aspartame + ⑤ - - 0.01 - - Acesulfame K + ⑤ - - - 0.01 - Sucralose + ⑤ - - - - - Etc Purified water 41.38 43.28 45.38 47.28 - system 100 100 100 100 100

&Lt; Test Example > Sensory test

The ginseng jelly prepared in Examples 1 to 4 was used as an experimental group, and the ginseng jelly prepared in the above Comparative Example was used as a control group. The taste and taste of the test group and the control group were subjected to sensory evaluation, .

In the above, the sensory test was conducted on a panel (panel, 10, 20, 30, 40, and 50 years old male and 50 female) , 3 points: normal, 2 points: insufficient, 1 point: poor).

Sensory evaluation division Example 1 Example 2 Example 3 Example 4 Comparative Example flavor 4.2 4.5 4.4 4.6 4.4 Likelihood 4.3 4.4 4.5 4.5 4.5 Texture 4.4 4.4 4.3 4.4 4.4

In Table 3, the respective values of the sensory properties of the ginseng jelly prepared in Examples 1 to 4 and the ginseng jelly prepared in Comparative Examples were evaluated by dividing the total score of the panel by the number of panels, The higher the value, the better the sensuality.

As shown in the above Table 3, the ginseng jelly prepared in Example 1-4 using the sugar-free product showed excellent or comparable sensory properties to the ginseng jelly prepared using the sugar in Comparative Example.

&Lt; Example 5 >

The jelly composition was prepared by adding juice, purified water, gourd, and gold squeezer extract as shown in Table 4 to the mixture of the ginseng enzyme hydrolyzate, the gelling agent and the unsweetened sugar obtained in Preparation Example 1.

The pH of the jellied composition was adjusted to pH 4.0 by adding citric acid to the jellied composition, and the mixture was stirred at 80 rpm for 2 hours at 70 rpm and then cooled to 5 캜 to prepare ginseng jelly.

In the above, strawberry juice was used as the juice.

In the above, the angel squeezer extract was prepared by adding a gold-angled cutter having a size of 1.5 cm, which had been freed of foreign substances after washing, to purified water of 6 times the weight of a skein, extracting it to a final purified water volume of 15% at 95 ° C and filtering it through a filter paper.

&Lt; Example 6 >

Except that the content of the ginseng enzyme hydrolyzate obtained in Preparation Example 2 and the gelling agent, unsweetened sugar, juice, purified water, gourd and gold sphagnum extract obtained in Production Example 2 instead of the hydrolyzate of the ginseng enzyme obtained in Production Example 1 were used in the amounts shown in Table 4 below. Ginseng jelly was prepared in the same manner as in Example 5.

&Lt; Example 7 >

Except that the ginseng enzyme hydrolyzate obtained in Preparation Example 3 and the gelling agent, the unsweetened sugar, the juice, the purified water, the gourd and the gold sphagnum extract obtained in Preparation Example 3 were used in the amounts shown in Table 4 instead of the ginseng enzyme hydrolyzate obtained in Preparation Example 1, Ginseng jelly was prepared in the same manner as in Example 5.

Compounding ratio of ginseng jelly composition (unit: wt%) division Example 5 Example 6 Example 7 won
Ryo Ginseng enzyme hydrolyzate 12 10 8 Gold anchor extract One 3 5 Sugar - - - crush 45 45 45 Gelling agent Pectin ④ 1.5 1.0 1.0 Agar + ④ - 0.5 - Alginic acid + ④ - - 0.5 Carrageenan + ④ - - - Gelatin + ④ - - - Sword Arabian sword 0.1 0.2 - Guar gum - - 0.1 Xanthan gum - - - Sugar free sugars Stevioside ⑤ 0.02 0.01 0.01 Saccharin + ⑤ - 0.01 - Aspartame + ⑤ - - 0.01 Acesulfame K + ⑤ - - - Sucralose + ⑤ - - - Etc Purified water 40.38 40.28 40.38 system 100 100 100

Although the present invention has been described and illustrated in detail, it should be understood by those skilled in the art that various changes and modifications may be made without departing from the scope of the present invention as defined by the appended claims. It will be understood that various modifications and changes may be made in the present invention.

The present invention provides an unsweetened ginseng jelly composition comprising pectin, a gelling agent, a ginseng lysate and a calorie-free artificial sweetener which are not absorbed into the body without using sugar.

Claims (8)

An unpurified ginseng jelly composition comprising an enzyme hydrolyzate of ginseng, a gelling agent and a sugar-free substance [Claim 2] The ginseng enzyme powder according to claim 1, wherein the crushed ginseng enzyme is obtained by enzymatically decomposing the crushed ginseng product with one or more decomposing enzymes selected from a proteolytic enzyme, a paclitolase and a xylanase, The ungladen ginseng jelly composition according to claim 1, wherein the gelling agent is at least one selected from agar, alginic acid, carrageenan, and gelatin The unsweetened ginseng jelly composition according to claim 1, wherein the unsweetened sugar is at least one selected from stevioside, saccharin, dicin, cyclamate, aspartame, acesulfame K and sucralose Mixing the ginseng enzyme hydrolyzate, gelling agent and unsweetened sugar to obtain a mixture;
Preparing a ginseng jelly composition by adding at least one member selected from fruit juice, purified water and gum to the mixture, and then adjusting the acidity, concentration and jellifying the mixture to obtain a ginseng jelly composition. [Claim 6] The method according to claim 5, wherein the ginseng enzyme hydrolyzate is obtained by enzymatically digesting ginseng with addition of one or more decomposing enzymes selected from a proteolytic enzyme, a paclitolase and a xylanase, 6. The method according to claim 5, wherein the gelling agent is at least one selected from agar, alginic acid, carrageenan or gelatin;
Wherein the unsweetened sugar is at least one selected from stevioside, saccharin, dicin, cyclamate, aspartame, acesulfame K and sucralose. The method of claim 5, wherein the juice is selected from the group consisting of orange juice, grape juice, strawberry juice, citrus juice, apple juice, pear juice, peach juice, plum juice, apricot juice, mango juice, melon juice, banana juice, Or more;
Wherein the gum is at least one selected from gum arabic, guar gum, locust gum and xanthan gum.

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