KR20170000021A - Red ginsang jelly and Method for manufacturing thereof - Google Patents
Red ginsang jelly and Method for manufacturing thereof Download PDFInfo
- Publication number
- KR20170000021A KR20170000021A KR1020150088383A KR20150088383A KR20170000021A KR 20170000021 A KR20170000021 A KR 20170000021A KR 1020150088383 A KR1020150088383 A KR 1020150088383A KR 20150088383 A KR20150088383 A KR 20150088383A KR 20170000021 A KR20170000021 A KR 20170000021A
- Authority
- KR
- South Korea
- Prior art keywords
- red ginseng
- concentrate
- jelly
- mixed material
- mixed
- Prior art date
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 40
- 239000008274 jelly Substances 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000002789 Panax ginseng Nutrition 0.000 claims abstract description 74
- 239000012141 concentrate Substances 0.000 claims abstract description 32
- 235000008504 concentrate Nutrition 0.000 claims abstract description 32
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 18
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 17
- 239000000711 locust bean gum Substances 0.000 claims abstract description 17
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 17
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 claims abstract description 16
- 229920001525 carrageenan Polymers 0.000 claims abstract description 16
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- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 15
- 239000000679 carrageenan Substances 0.000 claims abstract description 15
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- 229940113118 carrageenan Drugs 0.000 claims abstract description 15
- 229940107702 grapefruit seed extract Drugs 0.000 claims abstract description 15
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000006188 syrup Substances 0.000 claims abstract description 15
- 235000020357 syrup Nutrition 0.000 claims abstract description 15
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 15
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 14
- 229940107187 fructooligosaccharide Drugs 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 claims abstract description 13
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 13
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 13
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 13
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000008213 purified water Substances 0.000 claims abstract description 13
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 13
- 239000001509 sodium citrate Substances 0.000 claims abstract description 13
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000811 xylitol Substances 0.000 claims abstract description 13
- 235000010447 xylitol Nutrition 0.000 claims abstract description 13
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 13
- 229960002675 xylitol Drugs 0.000 claims abstract description 13
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 11
- 239000001527 calcium lactate Substances 0.000 claims abstract description 11
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 11
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 235000011083 sodium citrates Nutrition 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 42
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 15
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- 235000013355 food flavoring agent Nutrition 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 3
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- 240000000560 Citrus x paradisi Species 0.000 claims 1
- 235000015197 apple juice Nutrition 0.000 claims 1
- 239000011812 mixed powder Substances 0.000 abstract description 11
- 235000019658 bitter taste Nutrition 0.000 abstract description 9
- 240000004371 Panax ginseng Species 0.000 description 14
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- 238000010025 steaming Methods 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- UBLAMKHIFZBBSS-UHFFFAOYSA-N 3-Methylbutyl pentanoate Chemical compound CCCCC(=O)OCCC(C)C UBLAMKHIFZBBSS-UHFFFAOYSA-N 0.000 description 1
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- CPEPWXXWVALFCE-UHFFFAOYSA-J dicalcium 2-hydroxypropanoate Chemical compound [Ca+2].[Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O.CC(O)C([O-])=O.CC(O)C([O-])=O CPEPWXXWVALFCE-UHFFFAOYSA-J 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2250/02—Acid
- A23V2250/032—Citric acid
-
- 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
- A23V2250/24—Non-sugar sweeteners
- A23V2250/262—Stevioside
-
- 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
- A23V2250/28—Oligosaccharides
-
- 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
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5036—Carrageenan
-
- 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
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5112—Cyclodextrin
-
- 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
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/62—Palatinose, isomaltulose
-
- 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
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6422—Xylitol
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a red ginseng jelly which can be easily consumed by reducing bitterness which is one of the disadvantages of red ginseng, and a method for preparing the same. The red ginseng jelly according to an embodiment of the present invention is a red ginseng jelly using a red ginseng concentrate, , Locust bean gum mixture, carrageenan, cyclodextrin syrup, fructooligosaccharide, apple concentrate, xylitol, enzyme-treated stevia, DL-malic acid, calcium lactate, sodium citrate, fruit vegetable mixed powder, palatinose, grapefruit seed extract and Malt extract and the remaining purified water.
Description
The present invention relates to red ginseng jelly, and more particularly, to a red ginseng jelly which can be easily ingested by reducing bitterness which is one of the disadvantages of red ginseng and a method for preparing the same.
Ginseng is largely classified into ginseng, red ginseng, and white ginseng. Especially, red ginseng is produced by steaming the grown ginseng without peeling for a long time, and then drying the ginseng. Specific ingredients that are not contained in other ginseng such as ginseng and white ginseng are manufactured It is known that it is produced in the process and acts pharmacologically.
The advantage of red ginseng is that the toxins of raw ginseng are removed and new physiologically active ingredients which are beneficial to the body are produced in the process of ginseng (steam steaming) process, and the most saponin is contained in most kinds than any other ginseng such as ginseng and white ginseng. It helps to improve immune function, helps to improve the constitution, helps the active activity of normal cells, is well digested and absorbed, can be taken by all ages, ), And there is no change in the content component.
Therefore, various products including red ginseng, red ginseng powder, red ginseng tea, red ginseng capsule, red ginseng extract, red ginseng, red ginseng, red ginseng candy, red ginseng jelly have been developed and marketed.
However, in spite of many advantages of red ginseng, red ginseng has a disadvantage that users have to select products because of its bitter taste.
The present invention provides a red ginseng jelly which can be easily ingested by reducing the bitter taste peculiar to red ginseng and a method for producing the red ginseng jelly.
The red ginseng jelly according to one embodiment of the present invention is a red ginseng jelly using a red ginseng concentrate. The red ginseng jelly contains red ginseng concentrate, locust bean gum mixed preparation, carrageenan, cyclodextrin syrup, fructooligosaccharide, apple concentrate, xylitol, Calcium lactate, sodium citrate, fruit vegetable mixed powder, flavor additive, palatinose, grapefruit seed extract, malt extract, and other purified water.
The ginseng jelly contains 3 to 4% of red ginseng concentrate, 1 to 2% of locust bean gum mixture, 0.05 to 0.15% of carrageenan, 8 to 12% of cyclodextrin syrup, 8 to 12% of fructooligosaccharide, , 0.1 ~ 0.3% of sodium citrate, 0.05 ~ 0.15% of fruit vegetable mixture powder, 0.2 ~ 0.3% of enzyme treated stevia, 0.2 ~ 0.4% of DL-malic acid, 0.2 ~ 0.4% of calcium lactate, It is preferable that 1 to 1.5% of additive, 1 to 3% of palatinose, 0.05 to 0.15% of grapefruit seed extract and 0.4 to 0.6% of malt extract are mixed with remaining purified water.
Meanwhile, a method of preparing red ginseng jelly according to an embodiment of the present invention is a method of preparing red ginseng jelly using a red ginseng concentrate, which comprises a red ginseng concentrate, a locust bean gum mixed preparation, a carrageenan, a cyclodextrin syrup, a fructooligosaccharide, Preparing a mixed material by mixing xylitol, enzyme-treated stevia, DL-malic acid, calcium lactate, sodium citrate, fruit vegetable mixed powder, flavor additive, palatinose, grapefruit seed extract and malt extract and remaining purified water; Stirring the prepared mixed material while heating; Filling the mixed container with the mixed material; And cooling the mixed material filled in the packaging container at 30 DEG C or less.
In the preparation of the mixed material, the mixed material may contain, by weight, 3 to 4% of red ginseng concentrate, 1 to 2% of locust bean gum mixed preparation, 0.05 to 0.15% of carrageenan, 8 to 12% of cyclodextrin syrup, 8-12%, apple concentrate 12-18%, xylitol 5-7%, enzyme treated stevia 0.2-0.3%, DL-malic acid 0.2-0.4%, calcium lactate 0.4-0.6%, sodium citrate 0.1-0.3%, fruit vegetables It is preferable that the purified water is mixed with 0.05 to 0.15% of mixed powder, 1 to 1.5% of flavor additive, 1 to 3% of palatinose, 0.05 to 0.15% of grapefruit seed extract and 0.4 to 0.6% of malt extract.
The stirring step is preferably performed while heating the mixed material to 80 to 90 占 폚.
Further, it is preferable that the cooling step cools the mixed material in a jelly state.
According to the embodiment of the present invention, it is possible to produce a product which can easily ingest healthy red ginseng for all male and female, by mixing the additive for reducing the bitter taste peculiar to red gins at an appropriate ratio to lower the bitter taste.
Hereinafter, embodiments of the present invention will be described in more detail. It will be apparent to those skilled in the art that the present invention may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, It is provided to let you know.
First, the red ginseng jelly according to an embodiment of the present invention is a health supplement food made in a jelly type. The jelly type here refers to a liquid-solid intermediate type.
The red ginseng jelly according to an embodiment of the present invention may be used in the form of red ginseng concentrate, locust bean gum mixture, carrageenan, cyclodextrin syrup, fructooligosaccharide, apple concentrate, xylitol, enzyme-treated stevia, DL-malic acid, calcium lactate, Mixed powder, flavor additive, palatinose, grapefruit seed extract and malt extract are mixed with the remaining purified water.
Preferably 3 to 4% by weight of red ginseng concentrate, 1 to 2% of locust bean gum mixed preparation, 1 to 2% of carrageenan (in terms of% by weight, 0.1 to 5% of cyclodextrin syrup, 8 to 12% of fructooligosaccharide, 12 to 18% of apple concentrate, 5 to 7% of xylitol, 0.2 to 0.3% of enzyme treated stevia, 0.2 to 0.4% of DL- And the malt extracts contained 0.4 to 0.6% of malt extract, 0.4 to 0.6% of calcium, 0.1 to 0.3% of sodium citrate, 0.05 to 0.15% of fruit vegetable mixed powder, 1 to 1.5% of flavor additive, 1 to 3% of palatinose, 0.05 to 0.15% of grapefruit seed extract, It is preferable that the remaining purified water is mixed.
The red ginseng concentrate is obtained by grinding red ginseng to an appropriate size and extracting it by hot water extraction, followed by filtration and concentration under reduced pressure, and the content thereof is preferably 3 to 4%. If the content of the red ginseng concentrate is less than 3%, the advantage of the red ginseng ingredient can not be sufficiently obtained. If the content is more than 4%, the bitterness of the red ginseng is excessively expressed.
The locust bean gum mixed preparation is a food additive for increasing the tackiness and viscosity of red ginseng jelly, improving the stability of emulsification and improving the physical properties and texture of red ginseng jelly, and is preferably contained in an amount of 1 to 2% for proper tackiness and viscosity.
In this embodiment, 50% of the locust bean gum mixture, 30% of xanthan gum, 10% of crystalline glucose, 5% of agar, and 5% of tamarind gum are mixed and used. Of course, the above-mentioned locust bean gum mixed preparation is not limited to the illustrated examples, and various materials may be used in appropriate ratios in order to maintain the tackiness and viscosity of red ginseng jelly at an appropriate level.
Carrageenan is a polysaccharide obtained by hot water extraction from Irish moss of red algae, which is used as a jellying agent in this embodiment. The carrageenan is preferably contained in an amount of 0.05 to 0.15% for proper jellification.
Cyclodextrin syrup is a material for suppressing the volatilization of volatile substances such as fragrance and spices, and is preferably contained in an amount of 8 to 12% in order to maintain the unique aroma of red ginseng jelly.
Fructooligosaccharide is a material to be mixed for the refreshing sweetness and physical properties of red ginseng jelly. It is preferably contained in an amount of 8 to 12% for ensuring proper sweetness and physical properties.
The apple concentrate is a material for masking the bitter taste of red ginseng jelly, and is preferably contained in 12 to 18%.
The xylitol is preferably a sugar alcohol-based sweetener containing 5 to 7%.
Enzyme-treated stevia is a material to add sweetness to red ginseng jelly, and it is preferably contained in an amount of 0.2 to 0.3%.
DL-malic acid is a kind of citric acid, and it is used as seasoning, acidity regulator and aroma agent as an organic acid seasoning. It is preferable that DL-malic acid is contained in 0.2-0.4%.
As a calcium lactate calcium salt fortifier, it is preferably contained in an amount of 0.4 to 0.6%.
Sodium citrate is a material for adding a fresh salty taste, and it is preferably contained in an amount of 0.1 to 0.3%.
The fruit vegetable mixed powder is preferably added in an amount of 0.05 to 0.15% as a material to add a nutritional ingredient while masking the bitter taste of red ginseng jelly.
In this embodiment, fruit vegetable mixed powder is mixed with 48% of fruit vegetable solid, 36% of maltodextrin, 12% of sucrose, 2% of corn starch and 2% of liquid glucose. The fruit vegetable mixture powder includes apple, banana, tangerine, orange, pear, pineapple, tomato, carrot, kiwi, amber, rosehip, apricot, honey, strawberry, white wine, broccoli, guava, mango, melon, It can be used by mixing powders such as fruit, peach, plum, spinach, rust pea, cabbage, mushroom, red beet, and lemon in an appropriate ratio. Of course, the fruits and vegetables used in the fruit vegetable mixed powder are not limited to the examples shown, but the fruits and vegetables selected from among the beneficial fruits and vegetables may be used in appropriate proportions.
The flavor additive is a material to be added so as to express a desired flavor in red ginseng jelly, and it is preferably contained in an amount of 1 to 1.5%. In this embodiment, natural apple fruit, drink flavor and red ginseng flavor are used.
Palatinose is a material added so that a natural sweet taste is expressed, and it is preferably contained in an amount of 1 to 3%.
The grapefruit seed extract and the malt extract are added for the taste and the effect added to the red ginseng jelly. The grapefruit seed extract is preferably contained in an amount of 0.05 to 0.15%, and the malt extract is preferably contained in an amount of 0.4 to 0.6%.
And, purified water is a material for mixing the above materials in a liquid phase.
A method for manufacturing red ginseng jelly which is formed by mixing the above materials will be described.
The method for preparing red ginseng jelly according to an embodiment of the present invention is a method for producing red ginseng jelly according to one embodiment of the present invention, which comprises the step of mixing red ginseng concentrate, locust bean gum mixed preparation, carrageenan, cyclodextrin syrup, fructooligosaccharide, apple concentrate, xylitol, Preparing a mixed material by mixing fruit vegetable mixed powder, flavor additive, palatinose, grapefruit seed extract and malt extract and the remaining purified water; Stirring the prepared mixed material while heating; Filling the mixed container with the mixed material; And cooling the mixed material filled in the packaging container at 30 DEG C or less.
For the production of red ginseng jelly, prepare the mixed material first.
To prepare the mixed materials, red ginseng concentrate, locust bean gum mixed preparation, carrageenan, cyclodextrin syrup, fructooligosaccharide, apple concentrate, xylitol, enzyme treated stevia, DL-malic acid, calcium lactate, sodium citrate, fruit vegetable mixed powder, , Palatinose, grapefruit seed extract, malt extract, and purified water.
Then, the prepared material is precisely weighed according to the components and the mixing ratio. At this time, as described above, the mixing ratio is 3 to 4% by weight of red ginseng concentrate, 1 to 2% of locust bean gum mixed preparation, 0.05 to 0.15% of carrageenan, 8 to 12% of cyclodextrin syrup, 8 to 12% of fructooligosaccharide, , Apple concentrate 12 ~ 18%, xylitol 5-7%, enzyme treated stevia 0.2 ~ 0.3%, DL-malic acid 0.2 ~ 0.4%, calcium lactate 0.4 ~ 0.6%, sodium citrate 0.1 ~ 0.3% 0.15%, flavor additive 1 to 1.5%, palatinose 1 to 3%, grapefruit seed extract 0.05 to 0.15% and malt extract 0.4 to 0.6%.
When the mixed material is prepared as described above, the mixed material is put into a stirring tank and stirred.
The mixed material is stirred for about 30 minutes while heating to 80 to 90 캜 so that stirring is sufficiently performed.
If the mixed material is sufficiently stirred, the mixed material is filled into the packaging container using an appropriate filler.
Then, the mixed material filled in the packaging container is cooled at 30 DEG C or lower so that the liquid mixed material is in a jelly state.
Although the present invention has been described with reference to the preferred embodiments described above, the present invention is not limited thereto but is limited by the following claims. Accordingly, those skilled in the art will appreciate that various modifications and changes may be made thereto without departing from the spirit of the following claims.
Claims (6)
Red ginseng concentrate, locust bean gum mixture, carrageenan, cyclodextrin syrup, fructooligosaccharide, apple concentrate, xylitol, enzyme-treated stevia, DL-malic acid, calcium lactate, sodium citrate, fruit vegetable mixture, flavor additive, palatinose, grapefruit seed And red ginseng extract, malt extract, and purified water.
The ginseng jelly contains 3 to 4% of red ginseng concentrate, 1 to 2% of locust bean gum mixture, 0.05 to 0.15% of carrageenan, 8 to 12% of cyclodextrin syrup, 8 to 12% of fructooligosaccharide, , 0.1 to 0.3% of sodium citrate, 0.05 to 0.15% of fruit vegetable powder, 0.05 to 0.15% of citric acid, 0.2 to 0.3% of enzyme treated stevia, 0.2 to 0.4% of DL-malic acid, 1 to 1.5% of palatinose, 1 to 3% of palatinose, 0.05 to 0.15% of grapefruit seed extract, and 0.4 to 0.6% of malt extract.
Red ginseng concentrate, locust bean gum mixture, carrageenan, cyclodextrin syrup, fructooligosaccharide, apple concentrate, xylitol, enzyme-treated stevia, DL-malic acid, calcium lactate, sodium citrate, fruit vegetable mixture, flavor additive, palatinose, grapefruit seed Extract and malt extract; mixing the remaining purified water to prepare a mixed material;
Stirring the prepared mixed material while heating;
Filling the mixed container with the mixed material;
And cooling the mixed material filled in the packaging container at 30 DEG C or less.
In the preparing of the mixed material, the mixed material may contain, by weight, 3 to 4% of red ginseng concentrate, 1 to 2% of locust bean gum mixed preparation, 0.05 to 0.15% of carageenan, 8 to 12% of cyclodextrin syrup, 8 to 12% of fructooligosaccharide 8 , Apple juice concentrate of 12 to 18%, xylitol of 5 to 7%, enzyme treated stevia 0.2 to 0.3%, DL-malic acid 0.2 to 0.4%, calcium lactate 0.4 to 0.6%, sodium citrate 0.1 to 0.3% Wherein the purified water is mixed with 0.05 to 0.15% of powder, 1 to 1.5% of flavor additive, 1 to 3% of palatinose, 0.05 to 0.15% of grapefruit seed extract and 0.4 to 0.6% of malt extract.
Wherein the stirring is performed while heating the mixed material to 80 to 90 占 폚.
Wherein the cooling step cools the mixed material in a jelly state.
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| KR1020150088383A KR20170000021A (en) | 2015-06-22 | 2015-06-22 | Red ginsang jelly and Method for manufacturing thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20190068461A (en) * | 2017-12-08 | 2019-06-18 | 재단법인 발효미생물산업진흥원 | Apple fermented beverage using Weissella confusa SRCM100892 strain and method for producing jelly using the same |
| KR20190113288A (en) * | 2018-03-28 | 2019-10-08 | 김경수 | Apple jelly manufacturing method |
| KR102015783B1 (en) * | 2019-02-08 | 2019-10-23 | 제너럴네이처주식회사 | Black ginseng fermented jelly and its manufacturing method |
| KR102078250B1 (en) * | 2018-09-10 | 2020-02-19 | 재단법인 발효미생물산업진흥원 | Method for producing apple lactic acid bacteria fermented jelly using Pediococcus acidilactici SRCM102024 strain having anti-inflammatory effect |
| KR20210020580A (en) * | 2019-08-16 | 2021-02-24 | 재단법인 발효미생물산업진흥원 | Method for producing jelly using apple vinegar |
| KR20210064727A (en) * | 2019-11-26 | 2021-06-03 | 선문대학교 산학협력단 | Preparing method of jelly containing red ginseng, black sugar and jelly prepared thereby |
| KR20210156585A (en) | 2020-06-18 | 2021-12-27 | 김원봉 | Red ginseng gelatin jelly with fruit flavor and the process of manufacture thereof |
| KR20220000877A (en) * | 2019-09-16 | 2022-01-04 | 주식회사 한국인삼공사 | Composition for Shielding Bitter Taste |
| KR20220099593A (en) * | 2021-01-06 | 2022-07-14 | 군산대학교산학협력단 | Manufacturing method of premix composition for making jelly and premix composition for making jelly using thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190068461A (en) * | 2017-12-08 | 2019-06-18 | 재단법인 발효미생물산업진흥원 | Apple fermented beverage using Weissella confusa SRCM100892 strain and method for producing jelly using the same |
| KR20190113288A (en) * | 2018-03-28 | 2019-10-08 | 김경수 | Apple jelly manufacturing method |
| KR102078250B1 (en) * | 2018-09-10 | 2020-02-19 | 재단법인 발효미생물산업진흥원 | Method for producing apple lactic acid bacteria fermented jelly using Pediococcus acidilactici SRCM102024 strain having anti-inflammatory effect |
| KR102015783B1 (en) * | 2019-02-08 | 2019-10-23 | 제너럴네이처주식회사 | Black ginseng fermented jelly and its manufacturing method |
| KR20210020580A (en) * | 2019-08-16 | 2021-02-24 | 재단법인 발효미생물산업진흥원 | Method for producing jelly using apple vinegar |
| KR20220000877A (en) * | 2019-09-16 | 2022-01-04 | 주식회사 한국인삼공사 | Composition for Shielding Bitter Taste |
| KR20210064727A (en) * | 2019-11-26 | 2021-06-03 | 선문대학교 산학협력단 | Preparing method of jelly containing red ginseng, black sugar and jelly prepared thereby |
| KR20210156585A (en) | 2020-06-18 | 2021-12-27 | 김원봉 | Red ginseng gelatin jelly with fruit flavor and the process of manufacture thereof |
| KR20220099593A (en) * | 2021-01-06 | 2022-07-14 | 군산대학교산학협력단 | Manufacturing method of premix composition for making jelly and premix composition for making jelly using thereof |
| KR20230016754A (en) * | 2021-07-26 | 2023-02-03 | 김응화 | Manufacturing method of Jelly Stick using Wood Cultivated Ginseng |
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