KR20190065897A - Jelly and method for producing thereof - Google Patents
Jelly and method for producing thereof Download PDFInfo
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- KR20190065897A KR20190065897A KR1020170165493A KR20170165493A KR20190065897A KR 20190065897 A KR20190065897 A KR 20190065897A KR 1020170165493 A KR1020170165493 A KR 1020170165493A KR 20170165493 A KR20170165493 A KR 20170165493A KR 20190065897 A KR20190065897 A KR 20190065897A
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- mastic
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 23
- 239000008274 jelly Substances 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title description 14
- 239000000203 mixture Substances 0.000 claims abstract description 50
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 241000241413 Propolis Species 0.000 claims abstract description 13
- 229940069949 propolis Drugs 0.000 claims abstract description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 9
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 8
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 8
- 229960002920 sorbitol Drugs 0.000 claims abstract description 8
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 108010010803 Gelatin Proteins 0.000 claims abstract description 6
- 239000008273 gelatin Substances 0.000 claims abstract description 6
- 229920000159 gelatin Polymers 0.000 claims abstract description 6
- 235000019322 gelatine Nutrition 0.000 claims abstract description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 5
- 102000004190 Enzymes Human genes 0.000 claims abstract description 5
- 108090000790 Enzymes Proteins 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 5
- 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 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 239000006188 syrup Substances 0.000 claims abstract description 5
- 235000020357 syrup Nutrition 0.000 claims abstract description 5
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 5
- 239000011718 vitamin C Substances 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000011049 filling Methods 0.000 claims abstract description 3
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract 2
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 239000013521 mastic Substances 0.000 abstract description 30
- 230000000694 effects Effects 0.000 abstract description 17
- 230000001093 anti-cancer Effects 0.000 abstract description 5
- 239000000047 product Substances 0.000 abstract description 5
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 4
- 208000010643 digestive system disease Diseases 0.000 abstract description 4
- 239000010685 fatty oil Substances 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 4
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 230000003115 biocidal effect Effects 0.000 abstract description 2
- 208000014151 Stomatognathic disease Diseases 0.000 abstract 1
- 239000000706 filtrate Substances 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 240000005428 Pistacia lentiscus Species 0.000 description 30
- 238000000034 method Methods 0.000 description 9
- 230000006872 improvement Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 208000025157 Oral disease Diseases 0.000 description 4
- 229920000175 Pistacia lentiscus Polymers 0.000 description 4
- 208000030194 mouth disease Diseases 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 241000544066 Stevia Species 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 241000257303 Hymenoptera Species 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 239000005445 natural material Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 241000256837 Apidae Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 235000004768 Pistacia lentiscus Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002535 acidifier Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- -1 alcohol fatty acid ester Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930003949 flavanone Natural products 0.000 description 1
- 150000002208 flavanones Chemical class 0.000 description 1
- 235000011981 flavanones Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229960000448 lactic acid Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000003550 marker Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- 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
- A23V2250/02—Acid
- A23V2250/042—Lactic 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
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5432—Gelatine
-
- 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
- A23V2250/642—Sorbitol
-
- 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
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
-
- 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
- A23V2300/00—Processes
- A23V2300/34—Membrane process
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
본 발명은 젤리조성물 및 이의 제조방법에 관한 것으로, 더욱 상세하게는 매스틱, 프로폴리스, D-소르비톨, 구연산, 젖산, 효소처리스테비아, 비타민C가 첨가된 혼합물을 유효성분으로 포함하는 젤리조성물 및 이의제조방법에 관한 것이다. The present invention relates to a jelly composition and a method for preparing the jelly composition, and more particularly, to a jelly composition comprising a mixture of mastic, propolis, D-sorbitol, citric acid, lactic acid, And a method for producing the same.
매스틱은 고대부터 그리스 에게해 키오스섬 남부에서만 자생하는 매스틱 유향나무에서 채취되는 추출물로, 독특한 향을 가지는 투명한 액상 물질이다. 그러나, 매스틱은 점도가 높고, 융점이 60℃ 내지 120℃이며, 물에 용해되지 않는 물질 특성을 가지고 있으므로, 분리 및 정제 공정이 어렵다는 단점이 있다. 즉, 매스틱은 수용성 물질에 해당하지 않고, 점도가 높기 때문에 분리 및 정제 공정이 어려워 음료, 식품 및 의약품 등의 매스틱 응용제품에 원하는 성분으로 사용하기가 까다롭다는 문제점이 있다. 이러한 문제점을 해결하기 위해 매스틱을 분말화하여 파우더(Powder)를 제조하는 공정으로 분무 건조(Spray Drying)법이 많이 이용되고 있으나, 매스틱의 높은 점도로 인하여 액상의 매스틱을 분사하는 과정에서 분사노즐이 막히거나, 매스틱을 이송하는 튜브의 내벽에 매스틱이 잔류하여 부패하기 때문에 이로 인한 오염문제가 발생한다는 단점이 있었다. 이러한 문제점의 해결을 위해 대한민국 등록특허 제395791호 "수분산성 마스틱 검 조성물 및 그 제조방법"은 피스타시아 렌티스커스(Pistacia lentiscus ) 나무에서 얻어지는 마스틱 검(Mastic gum) 2~80중량%를 정제유, MCT 혹은 식물성 오일 20~95중량%와 혼합하여 마스틱유를 제조한 다음, 여기에 고급 알코올 지방산에스테르 혹은 인지질인 레시틴 0.1~10중량%를 용해하여 유상을 얻고, 연속상인 수상으로 물, 글리세린 혹은 D-솔비톨 1종 이상 40~95중량%에 유화제 0.1~10중량%를 가한 수상 혼합물에 상기 유상을 투입하여 교반, 혼합 균질화하여 얻어지는 수분산성 마스틱 검 조성물의 제조방법에 대하여 개시하고 있다. 그러나, 상기 종래기술은 공정이 복잡하고, 분말화된 매스틱 검 조성물의 입자가 세밀하지 못하여 사람이 섭취하는 식품에 매스틱을 함유하도록 처리하기에는 문제점이 있었다. 이에 본 발명자는 상기 종래기술의 문제점을 해결하기 위하여 매스틱의 유효성분을 이질감 없이 효과적으로 섭취할 수 있도록 하는 매스틱 추출물을 함유하는 젤리조성물 및 이의 제조방법을 개발하기에 이르렀다. 즉, 종래기술의 문제점들을 해결하기 위하여 제조공정이 단순하고, 제조비용이 낮으며, 섭취용도에 적합한 식감과 용량을 제공하는 매스틱을 함유한 젤리조성물 및 그 제조방법을 개발하기에 이르렀다. 또한 프로폴리스(propolis)는 꿀벌이 수목의 꽃, 잎, 잎눈 등으로부터 수집하는 비왁스(beewax)와 수지상(resin) 물질을 꿀벌이 타액과 혼합시켜 만든 물질로서, 항균, (항박테리아, 항바이러스) 항산화, 면역기능 등과 같은 생리활성적 효과를 제공하는 것으로 알려져 있는 물질이다. 프로폴리스는 보통 60∼70℃ 범위에서 액체상태가 되며, 100℃ 이상에서는 용융되는 성질을 갖는다. 프로폴리스는 수지와 왁스물질로 이루어져 있기 때문에 효과적으로 사용하기 위하여 적정 용매로 추출하여 사용하게 되는데, 가장 많이 이용되는 용매는 에탄올, 에테르, 글리콜 및 물 등이나, 대부분의 항박테리아 성분은 주로 물과 알콜에 잘 용해한다. 프로폴리스를 구성하고 있는 성분은 150∼180여 개의 휘발성 물질과 페놀계 화합물인데 주로 flavones, flavanones, flavonols과 같은 화합물이다.프로폴리스(propolis)는 꿀벌이 자기방어 목적으로 수집한 물질로서 양봉 부산물로서 특유의 생리 및 약리 특성 때문에 건강보조식품과 의약품의 원료로 사용되고 있으나, 다양한 수입산 제품이 국내시장에 소개되면서, 국내산 관련제품의 경쟁력과 시장성은 큰 기대에 미치지 못하고 있다. 따라서 프로폴리스 관련 가공식품 시장을 경쟁력과 시장규모가 큰 식품산업에 적용하여 산업적인 파급효과를 증폭시켜 경제가치를 높일 수 있을 것으로 기대된다. 따라서 본 발명은 상기에서 언급한 매스틱, 프로폴리스를 이용한 젤리조성물 및 이의 제조방법을 제공하고자 한다.Mastic is an extract of mastic nutmeg that is native to Greece from ancient times and is native only to southern Chios. It is a transparent liquid substance with unique fragrance. However, the mastic has a high viscosity, a melting point of 60 ° C to 120 ° C, and has a property of a substance which is not soluble in water, so that it is difficult to separate and purify the mastic. That is, since the mastic does not correspond to a water-soluble substance and has a high viscosity, it is difficult to separate and purify the mastic. Therefore, it is difficult to use the mastic as a desired ingredient in mastic applications such as beverages, foods and medicines. In order to solve these problems, Spray Drying method is widely used as a process of powdering a mastic to form a powder. However, due to the high viscosity of the mastic, a process of spraying a liquid mastic The spray nozzle is clogged or the mastic remains on the inner wall of the tube for transporting the mastic, resulting in a problem of contamination. In order to solve such a problem, Korean Patent No. 395791 entitled " Water-dispersible mastic gum composition and method for producing the same ", comprises 2 to 80% by weight of mastic gum obtained from Pistacia lentiscus wood, , MCT or 20 to 95% by weight of vegetable oil to prepare a mastic oil, and then 0.1 to 10% by weight of a higher alcohol fatty acid ester or lysitol as a phospholipid is dissolved to obtain an oil phase. Water, glycerin or By adding the above-mentioned oil phase to an aqueous mixture containing at least 40 to 95% by weight of D-sorbitol and 0.1 to 10% by weight of an emulsifier, stirring the mixture, and homogenizing the mixture to obtain a water-dispersible mastic dwelling composition. However, the above-mentioned prior art has a problem in that the process is complicated and the particles of the powdered mastic gum composition are not finely-grained, so that the foodstuffs consumed by humans contain mastic. Accordingly, the present inventors have developed a jelly composition containing a mastic extract and a method for producing the mastic extract, which can effectively ingest an effective ingredient of a mastic in order to solve the problems of the prior art. That is, to solve the problems of the prior art, there has been developed a mastic-containing jelly composition and a manufacturing method thereof that are simple in manufacturing process, low in manufacturing cost, and provide mouthfeel and capacity suitable for ingestion purpose. Propolis is a material made by mixing honey bees and resin materials collected from bees 'flowers, leaves, and leaf blades with bees' saliva. It is an antibacterial, antibacterial, ) Is a substance known to provide physiologically active effects such as antioxidation, immune function and the like. Propolis usually has a property of being in a liquid state in a range of 60 to 70 캜 and melting in a temperature of 100 캜 or more. Because propolis is composed of resin and wax material, it is extracted and used as an appropriate solvent for effective use. The most commonly used solvents are ethanol, ether, glycol and water. Most of the antibacterial components are mainly water and alcohol Lt; / RTI > Propolis is composed of about 150 to 180 volatile substances and phenolic compounds, mainly compounds such as flavones, flavanones and flavonols. Propolis is a bee collecting product for self-defense purposes, Due to its unique physiological and pharmacological properties, it is used as a raw material for health supplements and medicines. However, due to the introduction of various imported products in the domestic market, the competitiveness and marketability of domestic related products have not reached great expectations. Therefore, it is expected that the propolis - related processed food market will be applied to the food industry with high competitiveness and market size, which will boost the industrial ripple effect and increase the economic value. Accordingly, the present invention provides a jelly composition using the above-mentioned mastic, propolis, and a preparation method thereof.
본 발명을 통하여 장기간 섭취시에도 안정성의 문제가 없으면서도 항생효과, 구강질환 개선효과, 소화기질환 개선효과, 항암효과, 항염효과, 항상화효과, 면역력 증강효과를 가져오며 남녀노소 누구나 간편하고 맛있게 섭취할 수 있는 젤리조성물 및 이의 제조방법을 제공하고자 한다. The present invention provides an antibiotic effect, an oral disease improvement effect, a digestive disease improvement effect, an anticancer effect, an anti-inflammatory effect, a permanent improvement effect, and an immunity enhancement effect without a problem of stability even when consumed for a long period of time, And a method for producing the same.
또한, 매스틱 용액 및 프로폴리스를 이용하여 항생, 항암효과를 비롯한 구강질환 개선효과 및 소화기질환 개선효과를 나타내는 젤리조성물을 제공하되 매스틱 추출을 위한 분무건조법을 이용할 필요없이, 매스틱이 잘 용해되고 인체에 잘 흡수되도록 하기 위한 혼합제재와 혼합비율을 개시함으로써, 제조공정상의 능률화와 가격 경쟁력을 증대화한 젤리조성물 및 이의 제조방법을 제공하고자 한다. The present invention also provides a jelly composition which exhibits an anticancer effect, an anticancer effect, an oral disease improvement effect and a digestive disease improvement effect by using a mastic solution and a propolis, wherein a mastic is dissolved well without using a spray drying method for extracting mastic The present invention also provides a jelly composition and a method for manufacturing the jelly composition.
더불어, 식감개선 및 제조 효율성을 증대시키기 위한 최적의 혼합비율을 개시함으로써, 젤리조성물의 신체 흡수력을 높이고 건강기능성을 극대화한 젤리조성물 및 이의 제조방법을 제공하고자 한다. In addition, it is intended to provide a jelly composition and a method for manufacturing the jelly composition which maximize the health functionalities by increasing the body absorbency of the jelly composition by initiating optimal mixing ratios for improving the texture and improving the production efficiency.
상기 목적을 달성하기 위한 일 실시예에 의하면, 본 발명인 젤리조성물의 제조방법은 물 : 젤라틴을 1 : 1의 무게비율로 혼합하여 제1 조성물을 만드는 제 1단계; 상기 제1 조성물 9.500중량%에 정백당 30.130% 및 물엿 40.070%을 투입하고 85℃에서 30분간 용해하는 제2 단계; 상기 제2 단계를 통하여 생성된 조성물에 매스틱 3.000중량%, 프로폴리스 3.300중량%, D-소르비톨 5.600중량%, 구연산 1.200중량%, 젖산 4.5중량%, 효소처리스테비아 1.200중량%, 비타민C 0.500중량%, 향료 1.000중량%를 혼합하여 25분간 교반하는 제3 단계; 상기 제3 단계를 통하여 생성된 조성물을 80 메쉬필터를 이용하여 여과하는 제4 단계; 상기 제4 단계를 통하여 여과된 용액을 중쇄지방오일이 분사된 몰드에 50~60℃에서 충진하는 제5 단계; 및 25℃에서 24시간 건조하는 제6 단계로 이루어진다. According to an embodiment of the present invention, there is provided a method of preparing a jellied composition comprising: a first step of preparing a first composition by mixing water and gelatin at a weight ratio of 1: 1; A second step of adding 9.500% by weight of the first composition to 30.130% of white sugar and 40.070% of starch syrup and dissolving at 85 ° C for 30 minutes; 3.000 wt.% Propolis, 5.00 wt.% D-sorbitol, 1.200 wt.% Citric acid, 4.5 wt.% Lactic acid, 1.200 wt.% Enzyme treated stevia, 0.500 wt.% Vitamin C %, And flavor 1.000 wt% were mixed and stirred for 25 minutes; A fourth step of filtering the composition formed through the third step using an 80 mesh filter; A fifth step of filling the filtered solution through the fourth step at 50 to 60 DEG C in a mold in which the heavy chain oil is injected; And a sixth step of drying at 25 DEG C for 24 hours.
본 발명의 다른 실시 예에 의하면, 본 발명인 젤리조성물은 상술한 제조방법에 의해 제조된다.According to another embodiment of the present invention, the jelly composition of the present invention is produced by the above-described production method.
본 발명에 따른 혼합비율을 갖는 젤리조성물은 매스틱 용해가 용이한 혼합비율과 조건을 제시함으로써 기존의 통상적인 추출법에 의한 매스틱분말을 이용하지 않고도 효과적인 매스틱을 포함한 젤리조성물을 개시함으로써, 제품의 제조경쟁력이 증대되는 효과가 있다.The jelly composition having the blending ratio according to the present invention shows the blending ratio and conditions that are easy to dissolve the mastic, thereby disclosing the jelly composition containing the mastic which is effective without using the conventional mastic powder by the conventional extraction method, The manufacturing competitiveness of the apparatus is increased.
또한, 본 발명의 혼합제제들은 안전성이 입증된 천연 물질을 사용하여 섭취에 대해 안전하면서도 항염효과, 항산화효과, 구강질환 개선효과가 우수하여, 면역력을 증강시키는 효능을 발휘한다.In addition, the mixed preparations of the present invention exert an anti-inflammatory effect, an antioxidative effect and an oral disease-improving effect by safely ingesting natural substances using proven safety and exhibit an effect of enhancing immunity.
또한, 본 발명인 젤리조성물을 다양한 원료의 첨가에 따라 문제시되는 식감 악화의 문제를 현저히 개선할 수 있는 효과를 나타내며, 유효성분의 신체흡수율이 증대된 효과를 발휘한다.Further, the jelly composition of the present invention exhibits an effect of remarkably improving the problem of texture deterioration caused by the addition of various raw materials, and exhibits an effect of increasing the body absorption rate of the active ingredient.
본 발명을 통하여 다수의 천연물을 원료로 하여 항산화효과, 항염효과, 구강질환 개선효과, 소화기 질환 개선효과, 항암표과, 면역력증강효과가 우수한 물질을 선별하였으며, 그 결과 젤라틴, 매스틱, 프로폴리스, D-소르비톨, 구연산, 젖산, 효소처리스테비아, 비타민C를 첨가하여 구성된 조성물이 상술한 본 발명의 목적에 가장 부합하므로 이하 이를 개시한다. As a result of the present invention, a large number of natural substances were selected as a raw material and excellent antioxidative effect, anti-inflammatory effect, oral disease improving effect, digestive disease improving effect, anticancer marker and immunity enhancing effect were selected. As a result, D-sorbitol, citric acid, lactic acid, enzyme-treated stevia, and vitamin C are most suitable for the purpose of the present invention described above.
제1 단계는 물 : 젤라틴을 1 : 1의 무게비율로 혼합하여 제1 조성물을 만든다. 젤라틴을 통하여 입자간의 응고력을 부여하며, 젤라틴과 물의 양을 동일하게 설정해야 조성물의 최종 식감이 너무 딱딱하거나 너무 무르지 않게되어 최적의 식감을 발휘할 수 있다. The first step is mixing the water: gelatin in a weight ratio of 1: 1 to form the first composition. The coagulation power between the particles is imparted through gelatin, and the amount of gelatin and water are set to be equal to each other, so that the final texture of the composition is not too hard or too soft, and an optimal texture can be exhibited.
제2 단계는 상기 제1 조성물 9.500중량%에 정백당 30.130% 및 물엿 40.070%을 투입하고 85℃에서 30분간 용해한다. 실온에서 진행할 경우에는 제1 조성물의 상태가 겔(gel)상태가 되어 다른 혼합물과의 용해가 부적당하게 되므로 제품의 균질화를 위하여 85℃의 온도에서 용해하는 것이 가장 바람직하다. In the second step, 30.130% of white sugar and 40.070% of starch are added to 9.500% by weight of the first composition and dissolved at 85 캜 for 30 minutes. When the solution is allowed to proceed at room temperature, the state of the first composition is in a gel state and dissolution with other mixture becomes unsuitable. Therefore, it is most preferred to dissolve the solution at a temperature of 85 ° C for homogenization of the product.
제3 단계는 상기 제2 단계를 통하여 생성된 조성물에 매스틱 3.000중량%, 프로폴리스 3.300중량%, D-소르비톨 5.600중량%, 구연산 1.200중량%, 젖산 4.5중량%, 효소처리스테비아 1.200중량%, 비타민C 0.500중량%, 향료 1.000중량%를 혼합하여 25분간 교반한다. 매스틱 및 프로폴리스를 통해 상술한 유효효과를 젤리조성물에 제공하며, D-소르비톨은 흡습과 감미를 위해 사용하고, 구연산은 제2 단계를 통하여 생성된 조성물에 산미료로 사용되며, 젖산은 산미제로 이용할 뿐만 아니라 장내에 있는 유해 세균의 발육을 억제하여 장의 기능을 좋게 하기 위하여 사용하며, 효소처리스테비아는 청량한 감미를 제공할 뿐만 아니라 제2 단계를 거친 조성물의 정백당 및 물엿의 감미도를 상승시키기 위해 사용한다. In the third step, 3.000 wt% of mastic, 3.300 wt% of propolis, 5.600 wt% of D-sorbitol, 1.200 wt% of citric acid, 4.5 wt% of lactic acid, 1.200 wt% of enzyme- 0.500% by weight of vitamin C and 1.000% by weight of fragrance were mixed and stirred for 25 minutes. D-sorbitol is used for hygroscopicity and sweetness, citric acid is used as an acidulant in the composition produced through the second step, lactic acid is used as an acidifier, It is used not only to use but also to inhibit the development of harmful bacteria in the intestines to improve the intestinal function. The enzyme-treated stevia not only provides sweet sweetness but also enhances the sweetness of the composition of starch syrup and syrup through the second step use.
제4 단계는 상기 제3 단계를 통하여 생성된 조성물을 80 메쉬필터를 이용하여 여과하는데, 제1 단계를 통해 생성한 조성물의 뭉침도 및 성형도를 고려하여 80 보다 큰 메쉬필터는 불필요한 입자의 방출로 인하여 생산성이 나빠지고, 80 미만의 메쉬필터는 큰 입자의 남김현상으로 인하여 식감을 떨어뜨리게 되므로 상술한 80 메쉬필터가 가장 바람직하다. In the fourth step, the composition produced through the third step is filtered using an 80 mesh filter. In consideration of the degree of aggregation and the degree of molding of the composition produced through the first step, a mesh filter having a particle size larger than 80 , And the mesh filter having a mesh size of less than 80 causes a decrease in texture due to the residual of large particles. Therefore, the above-mentioned 80 mesh filter is the most preferable.
제5 단계는 상기 제4 단계를 통하여 여과된 용액을 중쇄지방오일이 분사된 몰드에 50~60℃에서 충진한다. 중쇄지방오일은 성형된 젤리를 몰드로부터 분리가 용이하도록 하기 위해서 사용함과 동시에 중쇄지방오일이 물에 쉽게 퍼지며 간에 저장되는 경향이 있기 때문에 이를 통해 식이치료에 유용하기 때문에 분사하여 사용한다. In the fifth step, the solution filtered through the fourth step is filled into the mold in which the heavy fatty oil is injected at 50 to 60 ° C. The heavy-chain fatty oil is used to facilitate separation of the molded jelly from the mold, and the heavy-chain fatty oil easily spreads in water and tends to be stored in the liver.
마지막으로 제6 단계는 25℃에서 24시간 건조하여 완성한다. Finally, the sixth step is completed by drying at 25 ° C for 24 hours.
본 발명의 다른 실시 예에 의한 젤리조성물은 상술한 제조방법에 의해 제조된다.
A jelly composition according to another embodiment of the present invention is prepared by the above-described production method.
Claims (2)
상기 제1 조성물 9.500중량%에 정백당 30.130% 및 물엿 40.070%을 투입하고 85℃에서 30분간 용해하는 제2 단계;
상기 제2 단계를 통하여 생성된 조성물에 매스틱 3.000중량%, 프로폴리스 3.300중량%, D-소르비톨 5.600중량%, 구연산 1.200중량%, 젖산 4.5중량%, 효소처리스테비아 1.200중량%, 비타민C 0.500중량%, 향료 1.000중량%를 혼합하여 25분간 교반하는 제3 단계;
상기 제3 단계를 통하여 생성된 조성물을 80 메쉬필터를 이용하여 여과하는 제4 단계;
상기 제4 단계를 통하여 여과된 용액을 중쇄지방오일이 분사된 몰드에 50~60℃에서 충진하는 제5 단계; 및
25℃에서 24시간 건조하는 제6 단계로 이루어지는 것을 특징으로 하는 젤리조성물의 제조방법.A first step of preparing a first composition by mixing water and gelatin in a weight ratio of 1: 1;
A second step of adding 9.500% by weight of the first composition to 30.130% of white sugar and 40.070% of starch syrup and dissolving at 85 ° C for 30 minutes;
3.000 wt.% Propolis, 5.00 wt.% D-sorbitol, 1.200 wt.% Citric acid, 4.5 wt.% Lactic acid, 1.200 wt.% Enzyme treated stevia, 0.500 wt.% Vitamin C %, And flavor 1.000 wt% were mixed and stirred for 25 minutes;
A fourth step of filtering the composition formed through the third step using an 80 mesh filter;
A fifth step of filling the filtered solution through the fourth step at 50 to 60 DEG C in a mold in which the heavy chain oil is injected; And
And a sixth step of drying at 25 DEG C for 24 hours.
A jelly composition as claimed in any one of the preceding claims.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102224513B1 (en) * | 2020-04-29 | 2021-03-10 | (주)초코텍 | Method for manufacturing sashimi jelly |
| KR20240098742A (en) | 2022-12-21 | 2024-06-28 | 전라남도 | Jelly composition containing kombucha having fat cell dissolving ability and manufacturing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102224513B1 (en) * | 2020-04-29 | 2021-03-10 | (주)초코텍 | Method for manufacturing sashimi jelly |
| KR20240098742A (en) | 2022-12-21 | 2024-06-28 | 전라남도 | Jelly composition containing kombucha having fat cell dissolving ability and manufacturing method thereof |
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