KR20210023340A - Healthy Jelly Containing Oriental Medicine and Jujube, and Producing Method Thereof - Google Patents

Abstract

The present invention relates to jelly using jujube and an herbal medicine extract containing red ginseng, Rubus coreanus, Eleutherococcus senticosus, Citrus junos, aronia and turmeric, and to a manufacturing method thereof. Healthy jelly containing jujube and the herbal medicine extract of the present invention maintains the original flavor of jujube as much as possible and reduces the intrinsic flavor of the added herbal medicine extract, so that there is no sense of repulsion to eaters, and people of all ages and both sexes can enjoy. The jelly also has a soft texture.

Description

Healthy Jelly Containing Oriental Medicine and Jujube, and Producing Method Thereof}

The present invention relates to a jelly using an herbal extract containing jujube and red ginseng, bokbunja, gasiogapi, citron, aronia, and turmeric, and a method for producing the same.

Jujube has been cultivated in our land since before the Goryeo Dynasty, and it is suitable for the climate of Korea, so it is easy to cultivate, and because it has good storage of products, it is one of the widely cultivated fruit trees. It is used for flavor and shape in rice cakes and Korean sweets. As a symbol of fertility, it does not fall for weddings.

Jujube contains nutrients such as protein and fat and 36 kinds of various inorganic elements, and in particular, it contains a lot of nutrients such as vitamin C, vitamin B group, calcium, and phosphorus as natural vitamin preparations.

In oriental medicine, jujube is used as a tonic, and ripe jujube is steamed and dried to reduce heat when eaten, dilutes the stool to eliminate constipation, and to stop coughing. There is little development of a manufacturing method that enhances its effect by mixing it with herbal medicines.

(001) Korean registered patent KR 10-1428599

Accordingly, the present inventor has established an optimal process for manufacturing jelly having excellent health functionality and texture while reducing the smell and bitter taste of the herbal medicine added while saving the unique flavor of jujube, thus completing the present invention.

The present invention comprises the steps of heating a mixture of 2 parts by weight of a coagulant, 68 parts by weight of purified water, and 20 parts by weight of jujube extract for 10 to 15 minutes at 100°C; Further mixing red ginseng, gasiogapi, and turmeric mixed extract, and bokbunja, citron, and aronia mixed extract in the heated mixture; And it provides a method for producing jujube jelly comprising the step of refrigerating the mixture.

In an embodiment of the present invention, the jujube extract comprises the steps of hot air drying the jujube at 55°C for 25 hours; Mixing 70 to 90 parts by weight of purified water with 10 to 30 parts by weight of hot-air dried jujube, leaching for 8 to 12 hours at a temperature of 80 to 100°C, crushing and juicing the extracted solution, and filtering through a 100 mesh filter; And it may include the step of aging under reduced pressure in the extraction tank for 15 days at 65 ℃.

In one embodiment of the present invention, the red ginseng, gasiogapi and turmeric mixed extract is 7 parts by weight; And the bokbunja, citron and aronia mixed extract may be 3 parts by weight.

In one embodiment of the present invention, the weight ratio of the red ginseng extract, the gasiogapi extract, and the turmeric extract may be 1:1:1.

In one embodiment of the present invention, the weight ratio of the bokbunja extract, the citron extract, and the aronia extract may be 1:1:1:.

In an embodiment of the present invention, the heated mixture may be at 90°C.

In addition, the present invention provides a jujube jelly prepared by the above manufacturing method.

The health jelly containing jujube and herbal extracts of the present invention maintains the unique flavor of jujube to the maximum, and reduces the unique flavor of the added herbal extract, so that eaters can enjoy it, and enjoy the jelly with a soft texture. Can provide.

1 is a schematic diagram showing a method of manufacturing a health jelly containing jujube and herbal medicinal extract according to the present invention.
Figure 2 is a photograph of a health jelly containing jujube and herbal medicinal extract according to the present invention.

Hereinafter, the present invention will be described in detail.

The present inventors have established an optimal process for producing jelly with excellent health functionality and texture that can be consumed by both the elderly and children while reducing the smell and bitterness of the herbal medicine added while saving the original flavor of the existing jujube. Completed.

Therefore, the present invention comprises the steps of heating a mixture of 2 parts by weight of a coagulant, 68 parts by weight of purified water, and 20 parts by weight of jujube extract at 100° C. for 10 to 15 minutes; Further mixing red ginseng, gasiogapi, and turmeric mixed extract, and bokbunja, citron, and aronia mixed extract in the heated mixture; And it provides a method for producing jujube jelly comprising the step of refrigerating the mixture.

In an embodiment of the present invention, the jujube extract comprises the steps of hot air drying the jujube at 55° C. for 25 hours; Mixing 70 to 90 parts by weight of purified water with 10 to 30 parts by weight of hot-air dried jujube, leaching for 8 to 12 hours at a temperature of 80 to 100°C, crushing and juicing the extracted solution, and filtering through a 100 mesh filter; And it may include the step of aging under reduced pressure in the extraction tank for 15 days at 65 ℃.

The coagulant is referred to as food gel or gelled gel, and in the present invention, any one or more selected from the group consisting of xanthan gum, glucogel, locust bean gum, agar and konjac powder may be used.

To prepare the jujube jelly, 0.2 to 0.8 parts by weight of karakinan, 0.1 to 0.3 parts by weight of locus bean gum, 0.5 to 1.0 parts by weight of pectin may be added to the coagulant, and 10 to 20 parts by weight of fructooligosaccharide, 0.1 to 0.3 parts by weight of vitamin C. Parts by weight, 0.1 to 0.3 parts by weight of sorbitol, and 0.1 to 0.3 parts by weight of calcium lactate may be added. Additional configurations are known to those of ordinary skill in the art.

In one embodiment of the present invention, the red ginseng, gasiogapi and turmeric mixed extract is 7 parts by weight; And the bokbunja, citron and aronia mixed extract may be 3 parts by weight.

In one embodiment of the present invention, the weight ratio of the red ginseng extract, the gasiogapi extract, and the turmeric extract may be 1:1:1.

In one embodiment of the present invention, the weight ratio of the bokbunja extract, the citron extract, and the aronia extract may be 1:1:1:.

In an embodiment of the present invention, the heated mixture may be at 90°C.

In addition, the present invention provides a jujube jelly prepared by the above manufacturing method.

Healthy jelly containing jujube and herbal medicinal extracts prepared in the present invention is less elastic and softer than jelly containing only jujube extract, so it is easy to consume even by the elderly or children.

Hereinafter, the present invention will be described in more detail through one or more examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

<Production Example 1> Preparation of jujube extract

<1-1> Preparation of raw jujube extract

After purchasing and washing jujube grown in Boeun, Chungbuk, 70 to 90 parts by weight of purified water was mixed with 10 to 30 parts by weight of raw jujube. The solution extracted by leaching at a temperature of 80 to 100° C. for 8 to 12 hours was crushed and juiced, and filtered through a 100 mesh filter to prepare a raw jujube extract.

<1-2> Preparation of dried jujube extract

Jujube grown in Boeun, Chungcheongbuk-do was purchased and washed, followed by hot air drying at 50 to 60° C. for 20 to 30 hours. Thereafter, 70 to 90 parts by weight of purified water was mixed with 10 to 30 parts by weight of hot-air dried jujube, extracted by leaching for 8 to 12 hours at a temperature of 80 to 100°C, and filtered through a 100 mesh filter to prepare a dried jujube extract.

<1-3> Preparation of aged jujube extract

After purchasing and washing jujube grown in Boeun, Chungcheongbuk-do, 70 to 90 parts by weight of purified water was mixed with 10 to 30 parts by weight of jujube, and the extracted solution was extracted by leaching for 8 to 12 hours at a temperature of 80 to 100°C. It was filtered through a filter. Thereafter, aged jujube extract was prepared by aging under reduced pressure in an extraction tank at 60 to 70° C. for 5 to 20 days.

<1-4> Preparation of dry aged jujube extract

After purchasing and washing jujube grown in Boeun, Chungcheongbuk-do, hot air drying at 50 to 60°C for 20 to 30 hours, mixing 70 to 90 parts by weight of purified water with 10 to 30 parts by weight of hot air dried jujube, and then at 80 to 100°C The extracted solution was extracted by leaching at a temperature for 8 to 12 hours, and filtered through a 100 mesh filter. Then, it was aged under reduced pressure in an extraction tank at 60 to 70 ℃ 5 to 20 days to prepare a dry aged jujube extract.

<Preparation Example 2> Preparation of herbal complex extract

Red ginseng, gasiogapi, and turmeric were prepared by washing after purchasing commercially available ones. Red ginseng and gasiogapi were minced and used for extraction, and turmeric was powdered and used for extraction. 90 parts by weight of purified water was mixed with 10 parts by weight of chopped red ginseng, extracted for 24 hours at 90 to 100°C, filtered and concentrated under reduced pressure to prepare a red ginseng extract. 90 parts by weight of purified water was mixed with 10 parts by weight of shredded gasiogapi, extracted for 24 hours at 90 to 100°C, filtered and concentrated under reduced pressure to prepare a gasiogapi extract. 90 parts by weight of purified water was mixed with 10 parts by weight of turmeric powder, extracted at 90 to 100° C. for 24 hours, filtered and concentrated under reduced pressure to prepare a turmeric extract. The red ginseng extract, gasiogapi extract, and turmeric extract each prepared in the same manner as described above were mixed in a weight ratio of 1:1:1 to prepare a herbal complex extract.

<Production Example 3> Preparation of fruit complex extract

Raspberry, citron, and aronia were prepared by washing and drying after purchasing commercially available ones. Bokbunja, citron, and aronia were powdered and used for extraction. After mixing 90 parts by weight of purified water to 10 parts by weight of bokbunja, extracting at 90 to 100°C for 24 hours, filtration and concentration under reduced pressure to prepare a bokbunja extract. 90 parts by weight of purified water was mixed with 10 parts by weight of citron, extracted for 24 hours at 90 to 100°C, filtered and concentrated under reduced pressure to prepare a citron extract. 90 parts by weight of purified water was mixed with 10 parts by weight of aronia, extracted at 90 to 100° C. for 24 hours, filtered and concentrated under reduced pressure to prepare an aronia extract. A fruit complex extract was prepared by mixing the bokbunja extract, citron extract, and aronia extract each prepared by the above method at a weight ratio of 1:1:1.

<Examples 1 to 4> Preparation of jelly containing jujube extract

Jelly containing jujube extract was mixed with 2 parts by weight of a coagulant, 68 parts by weight of purified water, and 30 parts by weight of the jujube extract prepared in Preparation Examples 1-1 to 1-4, respectively, and heated at 100° C. for 10 to 15 minutes, and then a jelly container Into the mixture was allowed to cool at room temperature for 1 hour, and then refrigerated at 4° C. to prepare jelly containing the jujube extracts of Examples 1 to 4, respectively. The coagulant was purchased and used from a food ingredient retailer.

<Examples 5 to 8> Preparation of Jelly Containing Jujube Extract and Herbal Complex Extract

Jelly containing the jujube extract and the herbal complex extract is 2 parts by weight of a coagulant, 68 parts by weight of purified water, 10 parts by weight of the herbal complex extract prepared in Preparation Example 2, and 20 parts by weight of the jujube extract prepared in Preparation Examples 1-1 to 1-4 Each part was mixed and heated at 100° C. for 10 to 15 minutes, then placed in a jelly container, allowed to cool at room temperature for 1 hour, and then refrigerated at 4° C. to prepare jelly containing the jujube extract and the herbal complex extract of Examples 5 to 8, respectively. Was prepared.

<Examples 9 to 12> Preparation of Jelly Containing Jujube Extract and Fruit Complex Extract

Jelly containing the jujube extract and the fruit complex extract 2 parts by weight of a coagulant, 68 parts by weight of purified water, 10 parts by weight of the fruit complex extract prepared in Preparation Example 3, and 20 parts by weight of the jujube extract prepared in Preparation Examples 1-1 to 1-4 Each part was mixed and heated at 100° C. for 10 to 15 minutes, then placed in a jelly container, allowed to cool at room temperature for 1 hour, and then refrigerated at 4° C. to prepare jelly containing the jujube extract and the fruit complex extract of Examples 9 to 12, respectively. Was prepared.

<Examples 13 to 16> Preparation of jelly containing jujube extract, herbal complex extract, and fruit complex extract

Jelly containing jujube extract, herbal complex extract and fruit complex extract 2 parts by weight of a coagulant, 68 parts by weight of purified water, 7 parts by weight of the herbal complex extract prepared in Preparation Example 2, 3 parts by weight of the fruit complex extract prepared in Preparation Example 3 And 20 parts by weight of the jujube extract prepared in Preparation Examples 1-1 to 1-4, respectively, mixed and heated at 100° C. for 10 to 15 minutes, placed in a jelly container, cooled at room temperature for 1 hour, and then refrigerated at 4° C. Jelly containing the jujube extract, the herbal complex extract and the fruit complex extract of Examples 13 to 16 were prepared, respectively.

<Experimental Example 1> Evaluation of preference of jelly containing jujube extract, herbal complex extract and/or fruit complex extract

Examples 1 to 16 The degree of preference for jellies was investigated.

Specifically, for 50 male and female office workers in their 30s, the aroma, texture, and taste of jelly were evaluated by a 5-point scoring method (1: very bad, 2: bad, 3: moderate, 4: good, 5: very good). Acceptance was evaluated respectively, and the average values thereof are shown in Table 1.

division Jelly composition (parts by weight) incense Texture flavor Overall preference Jujube extract Herbal Complex Extract Fruit complex extract Other Kinds content Example 1 Manufacturing Example 1-1 30 - - Purified water 68
Coagulant 2 2.7 2.9 2.8 2.8 Example 2 Preparation Example 1-2 30 - - 3.0 3.2 3.1 3.1 Example 3 Manufacturing Example 1-3 30 - - 3.6 3.8 3.9 3.8 Example 4 Manufacturing Example 1-4 30 - - 4.6 4.6 4.0 4.4 Example 5 Manufacturing Example 1-1 20 10 - 2.5 2.8 2.5 2.6 Example 6 Preparation Example 1-2 20 10 - 3.0 3.2 3.1 3.1 Example 7 Manufacturing Example 1-3 20 10 - 3.4 3.6 3.5 3.5 Example 8 Manufacturing Example 1-4 20 10 - 4.0 4.2 3.8 4.0 Example 9 Manufacturing Example 1-1 20 - 10 3.0 3.0 3.0 3.0 Example 10 Preparation Example 1-2 20 - 10 3.2 3.1 3.3 3.2 Example 11 Manufacturing Example 1-3 20 - 10 3.4 3.5 3.3 3.4 Example 12 Manufacturing Example 1-4 20 - 10 4.6 4.4 4.5 4.5 Example 13 Manufacturing Example 1-1 20 7 3 3.4 3.4 3.4 3.4 Example 14 Preparation Example 1-2 20 7 3 3.6 3.6 3.9 3.7 Example 15 Manufacturing Example 1-3 20 7 3 4.0 4.2 4.1 4.1 Example 16 Manufacturing Example 1-4 20 7 3 4.7 4.9 4.8 4.8

As can be seen in Table 1, in the jelly using all of the jujube extract, the herbal complex extract, and the fruit complex extract, both flavor, texture, and taste are excellent in palatability. In the case of manufacturing, it was confirmed that the preference is the best.

In the case of fragrance, it was confirmed that the taste of the jelly was reduced when the herbal complex extract was added in that the preference degree of Examples 5 to 8 was lower than that of Examples 1 to 4. On the other hand, in that the acceptability of Examples 9 to 16 was high, it was confirmed that the flavor of the jelly was improved by the fruit complex extract, and in that the acceptability of Examples 13 to 16 was the highest, the herbal complex extract and the fruit complex It was confirmed that the palatability became the best by mixing the extract. It was confirmed that this is because the refreshing scent of the fruit complex extract subtly neutralizes the bitter scent of the herbal complex extract, thereby generating a harmonious scent in the jelly.

In the case of the texture, it was confirmed that the texture of the jelly was improved when the herbal complex extract was added in that the preference degree of Examples 5 to 8 was higher than that of Examples 1 to 4 and Examples 9 to 12. On the other hand, in that it was confirmed that the preference degree of Examples 13 to 16 was similar to or superior to the preference degree of Examples 5 to 8, it was confirmed that the fruit complex extract did not show a negative effect on the texture even when used together with the herbal complex extract.

In the case of taste, it was confirmed that the tendency of high preference appears in the jelly using the dried aged jujube extract of Preparation Example 1-4 compared to the jelly using the jujube extract of Preparation Examples 1-1 to 1-3. This is when the jujube is used without drying (Preparation Examples 1-1 and 1-3), the astringent taste of the jujube remains, and the taste is low, and when the jujube is used without aging (Preparation Examples 1-1 and 1-2) , It was confirmed that not only the flavor was insufficient, but also because the deep sweetness of the jujube was halved.

Through the above results, it was confirmed that the overall acceptability of Example 16 jelly, which is a jelly prepared using all of the dry aged jujube extract of Preparation Example 1-4, the herbal complex extract, and the fruit complex extract, was the best. Therefore, in the subsequent experiments, the optimum mixing ratio and optimum manufacturing process of the herbal complex extract and fruit complex extract were confirmed, and the optimum drying conditions and aging conditions of the dried aged jujube extract were confirmed.

<Experimental Example 2> Confirmation of the optimal mixing ratio of the herbal complex extract and fruit complex extract

Jelly was prepared in the same manner as in Example 16, except that the herbal composite extract of Preparation Example 2 and the fruit composite extract of Preparation Example 3 were mixed in the same ratio as in Table 2 (Examples 17 to 22).

division Parts by weight Herbal Complex Extract Fruit complex extract Example 16 7 3 Example 17 9 One Example 18 8 2 Example 19 6 4 Example 20 5 5 Example 21 4 6 Example 22 3 7

For the prepared Examples 16 to 22, by the 5-point scoring method of Experimental Example 1, the taste, texture, and preference of the jelly were evaluated, respectively, and the average values thereof are shown in Table 3.

division incense Texture flavor Overall preference Example 16 4.7 4.9 4.8 4.8 Example 17 3.0 3.4 3.2 3.2 Example 18 3.2 3.4 3.3 3.3 Example 19 4.2 4.1 4.3 4.2 Example 20 3.8 4.0 3.9 3.9 Example 21 3.8 3.6 3.7 3.7 Example 22 3.6 3.6 3.6 3.6

As can be seen in Table 3, when the mixing ratio of the herbal complex extract is too high compared to the fruit complex extract (Examples 17 and 18), the bitter aroma is strongly felt in the jelly, and the refreshing taste is halved, resulting in a lower overall acceptability of the jelly. Was confirmed. On the other hand, when the mixing ratio of the fruit complex extract is similar or higher than that of the herbal complex extract (Examples 19 to 22), the texture is halved, and the sour taste in the jelly increases, breaking the balance of the taste, resulting in a decrease in the overall acceptability of the jelly. Confirmed. Therefore, in the preparation of jelly containing the dried aged jujube extract, by using 7 parts by weight of the herbal complex extract and 3 parts by weight of the fruit complex extract, it was confirmed that a jelly having excellent palatability can be prepared.

<Experimental Example 3> Confirmation of the optimal manufacturing process of jelly containing jujube extract, herbal complex extract, and fruit complex extract

Jelly containing jujube extract, herbal complex extract and fruit complex extract is a mixture of 2 parts by weight of a coagulant, 68 parts by weight of purified water, and 20 parts by weight of the jujube extract prepared in Preparation Example 1-4 are heated at 100° C. for 10 to 15 minutes After that, when the heated mixture reached the temperature in Table 4, the herbal complex extract of Preparation Example 2 and the fruit complex extract of Preparation Example 3 were added and mixed, respectively, placed in a jelly container, and allowed to cool for 1 hour at room temperature and at 4°C. Refrigerated to prepare jelly containing jujube extract, herbal complex extract, and fruit complex extract, respectively (Examples 23 to 30).

division Mixture temperature when extract is added (℃) Herbal Complex Extract Fruit complex extract Example 16 100 100 Example 23 100 90 Example 24 100 80 Example 25 90 100 Example 26 80 100 Example 27 90 90 Example 28 80 80 Example 29 90 80 Example 30 80 90

With respect to the prepared Examples 16 and 23 to 30, the five-point scoring method of Experimental Example 1 was used to evaluate the preferences for the flavor, texture, and taste of the jelly, respectively, and the average values thereof are shown in Table 5.

division incense Texture flavor Overall preference Example 16 4.7 4.9 4.8 4.8 Example 23 4.5 4.5 4.5 4.5 Example 24 4.5 4.3 4.4 4.4 Example 25 4.5 4.5 4.5 4.5 Example 26 4.2 4.2 4.2 4.2 Example 27 4.9 4.9 4.9 4.9 Example 28 4.2 4.0 4.1 4.1 Example 29 4.0 3.8 3.9 3.9 Example 30 3.8 3.8 3.8 3.8

As can be seen in Table 5, when the herbal complex extract and/or the fruit complex extract are added at 100° C. (Examples 16 and 23 to 26), it was confirmed that the fragrance decreases. This was confirmed to be due to excessive volatilization of the unique fragrance of the herbal complex extract and fruit complex extract at high temperature. In addition, when the herbal complex extract and/or the fruit complex extract is added at 80° C. (Examples 26 and 28 to 30), it was confirmed that the texture decreases. This was confirmed to be due to the fact that the curing of the jelly is not uniformly performed as the herbal complex extract and the fruit complex extract are added and mixed at a low temperature, so that the tissue of the jelly is formed unevenly. Therefore, in the preparation of jelly containing dry aged jujube extract, herbal complex extract and fruit complex extract, a mixture of coagulant, purified water and dry aged jujube extract is heated, and when the mixture reaches 90°C, herbal complex extract and fruit complex By adding and mixing the extract, it was confirmed that jelly having excellent palatability could be prepared.

<Experimental Example 4> Confirmation of optimal drying conditions and aging conditions of jujube extract

Jelly was prepared in the same manner as in Example 27 using the dried aged jujube extract prepared in the same manner as in Preparation Example 1-4, except that the dried aged jujube extract was prepared under the drying conditions and aging conditions in Table 6 (Execution Examples 31-38).

division Drying conditions Ripening conditions Temperature(℃) Time(h) Temperature(℃) Time (days) Example 31 55 20 65 5 Example 32 55 20 65 10 Example 33 55 20 65 15 Example 34 55 20 65 20 Example 35 55 25 65 5 Example 36 55 25 65 10 Example 37 55 25 65 15 Example 38 55 25 65 20 Example 39 55 30 65 5 Example 40 55 30 65 10 Example 41 55 30 65 15 Example 42 55 30 65 20

For the prepared Examples 31 to 42, by the 5-point scoring method of Experimental Example 1, the preferences for the flavor, texture, and taste of the jelly were evaluated, respectively, and the average values thereof are shown in Table 7.

division incense Texture flavor Overall preference Example 31 4.0 4.2 4.1 4.1 Example 32 4.2 4.2 4.2 4.2 Example 33 4.4 4.4 4.4 4.4 Example 34 4.7 4.7 4.7 4.7 Example 35 4.7 4.7 4.8 4.73 Example 36 4.8 4.8 4.8 4.8 Example 37 4.9 4.9 5.0 4.93 Example 38 4.7 4.6 4.5 4.6 Example 39 4.0 4.2 4.1 4.1 Example 40 4.2 4.1 4.3 4.2 Example 41 4.3 4.1 4.4 4.3 Example 42 4.4 4.4 4.4 4.4

As can be seen from Table 7, when the jujube was dried for 20 hours, it was confirmed that the jujube was not sufficiently dried and the sweetness of the jelly was insufficient.When the jujube was dried for 30 hours, the jujube was excessively dried and It was confirmed that a bitter taste appeared in the extract. On the other hand, when the dried jujube is aged for 5 to 10 days, it was confirmed that the jujube had insufficient sweetness due to insufficient aging, and that the unique flavor of the jujube was not sufficiently expressed, so that the flavor of the jelly was halved. In addition, when jujube is aged for 20 days, there is no significant difference compared to that of jujube aged for 15 days, and the viscosity of the extract is too strong. Was confirmed. Therefore, in the preparation of jelly containing dry aged jujube extract, herbal complex extract, and fruit complex extract, when preparing dry aged jujube extract, dried jujube at 55° C. for 25 hours and aged at 65° C. for 15 days It was confirmed that excellent jelly can be prepared.

<Experimental Example 5> Analysis of Physicochemical Properties of Example 37 Jelly

<5-1> Analysis of moisture content, pH and sugar content of jelly

Example 37 In order to analyze the physicochemical properties of the jelly, the moisture content, pH and sugar content analysis of the Example 37 jelly was performed.

Specifically, in the case of moisture content, 2 g of Example 37 jelly prepared in a size of 1×1×1 cm were measured for moisture using an infrared moisture meter (XM60, Precisa, Swiss), and then the average value was calculated and analyzed. In the case of pH, 10 mL of distilled water was added to 5 g of Example 37 jelly, homogenized for 30 minutes using a stirrer, allowed to stand for 30 minutes, and then measured using a pH meter (DOCU-pH meter, Sartorius, Goettingen, Germany). . In the case of sugar content, it was measured using a digital sugar content meter (ATAGO, PAL-1, °Brix 0-53%, Tokyo, Japan), and the moisture content, pH, and sugar content were measured and analyzed three or more times each.

As a result, the moisture content, pH and sugar content of the jelly in Example 37 were confirmed as shown in Table 8.

In addition, in order to evaluate the quality characteristics of the jelly according to the amount of coagulant added, a coagulant (1.5, 2.0, 2.5 and 3.0 parts by weight) and water were mixed with the jujube extract, heated at 100°C for 10-15 minutes, and placed in a jelly container at room temperature. After allowing to cool for 1 hour, it was prepared by refrigerating at 4°C. In order to analyze the effect of jujube concentrate and coagulant on the quality of jelly according to the amount added, the amount of concentrate added was changed to 10, 20, 30% (w/w), and the amount of coagulant added was 1.5, 2.0, 2.5, 3.0% (w /w) was prepared and then the quality characteristics of each jelly were compared.

As a result, the moisture content decreased as the amount of coagulant added increased, while the pH was kept constant without significant change. First, as the amount of the coagulant increases, the moisture content of the jelly decreases because the amount of moisture added decreases as the amount of the coagulant increases according to the mixing ratio of the jelly. And the pH of the jelly was kept constant without showing any effect on the amount of coagulant added, which is thought to be unaffected by the pH. On the other hand, the sweetness of jelly showed a tendency to increase very insignificantly, so it is not considered that it will have a significant effect on the quality of jelly.

division Example 37 Content of coagulant in jelly Coagulant content 2.0 1.5 2.0 2.5 3.0 water(%) 80.31±0.11 61.18±0.33 56.81±0.29 53.23±0.21 50.10±0.28 pH 6.2 6.2 5.8 5.7 5.7 Sugar (Brix) 26 31 32 33 34

<5-2> Analysis of the chromaticity of jelly

Example 37 To analyze the chromaticity of jelly, Hunter L value (brightness), a value (redness), b value (yellowness) and △ using a color difference meter (Model CR-300, Minolta, Osaka, Japan). The E value (color difference value) was measured. The measurement was repeated three times, and the standard color plate used was a white plate (L=93.5, a=0.3132, b=0.3200), and the ΔE value (color difference value) was calculated by the following equation.

As a result, the chromaticity of the jelly in Example 37 was confirmed as shown in Table 9.

In addition, in order to evaluate the quality characteristics of the jelly according to the amount of the coagulant added, as described in Experimental Example 5-1, the color of the jelly was analyzed by varying the content of the coagulant.

As a result, as the amount of coagulant added in the jelly increases, the L value increased, while the a value remained constant and the b value decreased slightly, but remained constant from the addition of 2.0% (G2.0) coagulant. In addition, the ΔE value changed as the amount of coagulant added to the jelly increased, but did not change significantly in the range of 8.99-9.76. This is because the coagulant has a transparent property, and it is thought that the brightness (L value) of the jelly increases as the amount of coagulant added increases. It seems to have been kept constant.

division Example 37 Content of coagulant in jelly Coagulant content 2.0 1.5 2.0 2.5 3.0 L value (brightness) 92.58±0.31 83.35±0.17 91.27±2.55 93.49±0.99 95.05±0.17 a value (redness) 27.41±0.88 19.38±0.35 16.31±0.72 16.50±1.35 16.99±1.89 a value (redness) -2.08±0.16 -1.01±0.06 -1.06±0.04 -1.01±0.08 0.86±0.05 △E value 18.92 8.99 9.43 9.76

<5-3> Analysis of the texture of jelly

Example 37 In order to analyze the texture of the jelly, the texture index was analyzed.

Specifically, Example 37 jelly was cut to a size of 2.5×2.5×1.5cm and prepared, and the probe was repeatedly pressed twice in a row in a texture analyzer (Text analyzer TA-XT2, Texture technologies Co., Scarsdale, NY, USA). From the force-distance curve obtained when the -bitecompression test) was performed, hardness, adhesiveness, chewiness, cohesiveness, and springness were measured, all 10 It was measured repeatedly.

As a result, the texture index of the jelly in Example 37 was confirmed as shown in Table 10.

In addition, in order to evaluate the quality characteristics of the jelly according to the amount of the coagulant added, the texture was analyzed by varying the content of the coagulant in the jelly as described in Experimental Example 5-1.

As a result, as the amount of coagulant added to the jelly added with jujube extract increased, hardness, tackiness, chewiness, cohesiveness, and elasticity were all significantly increased as the amount of coagulant added increased. In the case of the jelly of Example 37, it was confirmed that red ginseng, gasiogapi, and turmeric mixed extract other than jujube extract, and mixed extract of bokbunja, citron and aronia were mixed, so that the elasticity and chewiness were lowered, resulting in a soft texture.

division Example 37 Content of coagulant in jelly Coagulant content 2.0 1.5 2.0 2.5 3.0 Hardness (g/cm ² ) 61.72±2.89 38.10±0.19 48.21±0.61 56.79±1.19 70.82±0.66 Adhesiveness (g) -5.38±1.70 -6.99±0.22 -0.96±0.11 -0.71±0.28 -0.31±0.08 Chewiness (g) 63.11±1.29 16.38±0.29 76.95±1.39 114.10±2.35 152.47±2.11 Cohesiveness (%) 0.72±0.31 0.34±0.06 0.80±0.02 0.92±0.01 0.94±0.03 Shout(%) 1.11±0.02 0.95±0.01 2.12±0.08 2.35±0.01 2.47±0.02

So far, the present invention has been looked at focusing on the examples. Those of ordinary skill in the art to which the present invention pertains will be able to understand that the present invention may be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative point of view rather than a limiting point of view. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (7)

Heating a mixture of 2 parts by weight of a coagulant, 68 parts by weight of purified water, and 20 parts by weight of jujube extract at 100° C. for 10 to 15 minutes;
Further mixing red ginseng, gasiogapi, and turmeric mixed extract, and bokbunja, citron, and aronia mixed extract in the heated mixture; And
Refrigerating the mixture;
Method for producing jujube jelly comprising a.
The method of claim 1, wherein the jujube extract
Hot air drying the jujube at 55° C. for 25 hours;
Mixing 70 to 90 parts by weight of purified water with 10 to 30 parts by weight of hot-air dried jujube, leaching for 8 to 12 hours at a temperature of 80 to 100°C, crushing and juicing the extracted solution, and filtering through a 100 mesh filter; And
A step of aging under reduced pressure in an extraction tank at 65° C. for 15 days
A method for producing jujube jelly that is produced by a method for producing a dry aged jujube extract comprising a.
The method of claim 1,
The red ginseng, gasiogapi and turmeric mixed extract is 7 parts by weight; And
The bokbunja, citron and aronia mixed extract is 3 parts by weight
The method of manufacturing jujube jelly.
The method of claim 1, wherein the weight ratio of the red ginseng extract, the gasiogapi extract, and the turmeric extract is 1:1:1.
The method of claim 1, wherein the weight ratio of the bokbunja extract, the citron extract, and the aronia extract is 1:1:1:.
The method of claim 1, wherein the heated mixture is 90°C.
Jujube jelly prepared by the manufacturing method of claim 1.

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