KR20210026351A - Jelly Yanggaeng containing mountain-cultivated ginseng and preparation method thereof - Google Patents

Abstract

The present invention discloses a wild cultivated ginseng sweet jelly of red beans having enhanced immunity enhancement function by fortifying a wild cultivated ginseng extract, and a manufacturing method thereof. The wild cultivated ginseng sweet jelly of red beans according to the present invention contains wild cultivated ginseng, and is manufactured by mixing a red ginseng concentrate, agar, starch, and collagen in a specific composition, so that the wild cultivated ginseng sweet jelly of red beans has a function of enhancing immunity, has excellent flavor due to the harmonious harmony of wild cultivated ginseng flavor and red ginseng flavor, and has excellent texture since the excellent chewiness is enhanced by the combination of agar, starch and collagen. In addition, the wild cultivated ginseng sweet jelly of red beans according to the present invention has excellent palatability since the taste and aroma of active components harmonize well with each other.

Description

Jelly Yanggaeng containing mountain-cultivated ginseng and preparation method thereof}

The present invention relates to a sanyangsan ginseng jelly yokan and a method for producing the same, and more particularly, to a sanyangsansam jelly yokan and a method of manufacturing the same, which has an enhanced immunity enhancing function by strengthening the sanyangsansam extract.

Sanyangsansam belongs to the family Ogapidae, and Panax ginseng , a perennial plant, refers to the artificially grown wild ginseng seeds or yusams grown in the wild in the wild under the forest in the mountains, and these are called sanyangsam. Also, wild ginseng grown in the wild from ancient times has been hit as the best wild ginseng and is also called camphor ginseng. Most of ginseng has 3-7 outcrops (head part), but wild ginseng is more than that depending on age. The roots of ginseng are thick and short, but wild ginseng is long and thin. Wild ginseng is known to be more effective than cultivated ginseng in terms of various efficacy.

Saponin is a generic term for tritelfen and steroid-based glycoside compounds that are widely distributed in the plant world. The meaning of saponin is derived from the Latin word sapo (soap), and it is a natural surfactant that forms bubbles when shaken with water. Sanyang wild ginseng containing ginsenoside, the saponin of ginseng, is highly evaluated for its efficacy after natural wild ginseng in herbal medicine prescriptions. In addition, it is reported that the content of ginsenosides is higher when compared to cultivated ginseng, and it is known to be superior to cultivated ginseng. In particular, wild ginseng is known to have an excellent pharmacological effect of enhancing immunity because it affects the immune system.

Recently, the preference for ginseng is changing from ginseng to red ginseng and recently, to non-pesticide wild ginseng, so the demand for functional foods using wild ginseng is increasing rapidly.

Jelly yokan is a kind of dessert made by putting red beans, chestnuts, green beans, peas, sweet potatoes, or pumpkin-derived starch in a mold with sugar and agar. Yanggaeng is soft and has a high preference as a favorite food for children and the elderly with weak teeth. In addition, agar, one of the main raw materials of yokan, is made by freeze-dehydration or compression dehydration of agar made by melting agara, a type of seaweed, and contains a large amount of minerals such as calcium, sodium, potassium, and magnesium. Accordingly, it is helpful in improving the function of the body of growing children or the elderly who are highly concerned about osteoporosis, and recently, it has been in the spotlight as a diet food. Recently, as interest in health has increased, cleanberry yokan, black garlic yokan, etc. have been developed to make use of the advantages of yokan, which has high palatability and is easy to consume, so that you can consume useful substances that help health more comfortably and comfortably. The development of functional yokan with new functional materials added thereto is a situation that continues to be required. Jelly yokan, which contains wild ginseng and enhanced immunity, has not been developed yet.

Patent registration 10-1667992 Patent registration 10-1773843

It is an object of the present invention to provide a sanyang wild ginseng jelly yokan with enhanced immunity enhancing functionality by strengthening wild wild ginseng extract.

Another object of the present invention is to provide a method for producing a wild wild ginseng jelly yokan with enhanced immunity enhancing functionality by strengthening wild wild ginseng extract.

In order to achieve the above object, the present invention provides a sanyang wild ginseng jelly yokan having an immunity-enhancing function comprising a wild ginseng extract, red ginseng concentrate, agar, starch, collagen, and saccharides.

Sanyang wild ginseng extract

The jelly yokan of the present invention contains a wild ginseng extract as an active ingredient.

In the present invention, mountain wild ginseng refers to ginseng produced without installing artificial facilities such as a light-shielding film in the mountain area defined in Article 2 No. 1 of the 「Mountain Management Act」, and is preferably cultivated for 3 years or more.

In the present invention, the sanyangsansam extract can be prepared by adding 10-20 times (v/w) to the sanyangsansam, extracting it for 8-10 hours at 120°C, and then filtering it and concentrating so that the solid content is 1% or more (1 brix or more). have.

The wild ginseng used in the preparation of the extract can be used as it is after washing, or naturally dried, or after drying at 50 to 55°C for 2 to 3 days, and then powdered to 100 mesh or less.

The concentration is preferably carried out by concentration under reduced pressure with a vacuum degree of 600 mmHg or more.

The jelly yokan of the present invention contains 0.5 to 2% by weight of the wild ginseng extract, but if it is less than 0.5% by weight, it is difficult to expect the physiological activity caused by the wild ginseng, and if it exceeds 2% by weight, there may be a problem of cost increase when manufacturing the jelly yokan. have.

Red ginseng concentrate

The jelly yokan of the present invention contains red ginseng concentrate as an active ingredient.

Red ginseng is a pale yellow or pale reddish brown ginseng that has been steamed and dried without peeling the reticulated skin of fresh ginseng. Compared to fresh ginseng, active ingredients such as saponin are enhanced.

In the present invention, the red ginseng concentrate is used after adding 10 to 20 times of water to red ginseng or red ginseng powder, extracting it at 120°C for 8 hours or more, filtering, and concentrating to a concentration of 60% or more (60 brix or more). In addition, red ginseng concentrate with a solid content of 60 brix or more can be purchased and used commercially.

In the jelly yokan of the present invention, the red ginseng concentrate contains 0.2 to 0.7% by weight, but if it is less than 0.2% by weight, the physiologically active ingredient derived from red ginseng is insufficient, and if it exceeds 0.7% by weight, palatability may be poor.

Agar

The jelly yokan of the present invention contains agar as an active ingredient.

Agar (寒天) is a processed seaweed product that is dried after freezing the coagulation of hot water extract obtained by boiling and melting red algae. It contains almost no protein or fat, and most of it consists of polysaccharides composed of D-galactose and 3,6-anhydrogalactose, has no flavor or taste, and has about 10 times the coagulation power of gelatin. It is useful as an operation (gelling agent).

In the jelly yokan of the present invention, agar is included in an amount of 1.5 to 2% by weight, but if it is less than 1.5% by weight, the gelation of the jelly yokan is insufficient and the texture decreases, and if it exceeds 1.5% by weight, the gelation becomes excessive and the jelly yokan becomes hard and the texture decreases. The palatability may not be good.

Starch

The jelly yokan of the present invention contains starch as an active ingredient.

Starch is usually used to mimic the texture of the flesh in a variety of food products with thick and pasty characteristics, or to make soft, elastic gel-like jelly.

As the starch that can be used in the present invention, one type of sweet potato starch, mung bean starch, red bean starch, chestnut starch, pea starch, pumpkin starch, starch processed products, etc. may be used, or two or more types may be used in combination.

In the jelly yokan of the present invention, starch is included in an amount of 2 to 4% by weight, but if it is less than 2% by weight, the texture is poor due to poor elasticity of the jelly yokan, and if it exceeds 4% by weight, the chewiability may be poor due to high cohesiveness and poor palatability. .

Collagen

The jelly yokan of the present invention contains collagen as an active ingredient.

Collagen is divided into animal collagen and marine collagen. Animal collagen is extracted from cows, pigs, and chickens, and is widely used because it is resistant to heat and is easy to process. Among them, cows extracted are most commonly used, but cow bone meal was used for the extraction of collagen components, and even if extracted from the skin, the use of ingredients extracted from cows due to the mad cow disease incident is strictly limited or consumers are reluctant to use them. State. In the case of pigs and chickens, there is a trend to avoid the use of animal-derived collagen due to various viruses and bird flu. On the other hand, marine collagen, which is extracted from fish, is also called fish collagen and marine collagen. Compared to animal collagen, it has good absorption and stability in the body, so it does not smell even at high concentrations.It has excellent thermal stability and acid resistance compared to gelatin. There is no change in physical properties even at ℃.

Fish collagen is preferably used as the collagen in the present invention.

In the jelly yokan of the present invention, collagen is contained in an amount of 0.3 to 1% by weight, but if it is less than 0.3% by weight, gel formation is weak and the gelatinization is not sufficient, and if it exceeds 1% by weight, excessive gel is formed, resulting in poor palatability. have.

sugars

The jelly yokan of the present invention contains sugars.

As the saccharide, one or two or more types of starch syrup, oligosaccharides, disaccharides, monosaccharides, and honey may be used in combination.

Preferably, the sugar in the jelly yokan of the present invention is used in combination with starch syrup and sugar.

In the jelly yokan of the present invention, sugars may be included in an amount of 90 to 95.4% by weight.

The wild mountain ginseng jelly yokan according to the present invention may further contain vitamins, and/or food additives, if necessary.

Vitamin C, vitamin B, complex vitamins, and the like may be used, and the vitamin may be included in an amount of 0.1 to 0.3% by weight in the jelly yokan of the present invention.

Food additives that can be used in the jelly yokan of the present invention include sweeteners such as stevitene fresh, aspartame, citric acid, red ginseng flavor, ginseng flavor, and the like. In the jelly yokan of the present invention, sweetener may be included in an amount of 0.01% by weight or less, and citric acid and ginseng flavor may be included in an amount of 0.5% by weight or less.

The sanyangsan ginseng jelly yokan having immunity enhancing function of the present invention, most preferably, 0.5% by weight of wild ginseng extract, 0.5% by weight of red ginseng concentrate, 2.68% by weight of starch, 1.81% by weight of agar, 0.5% by weight of collagen, 55.61% by weight of starch syrup %, 38% by weight of sugar, and 0.5% by weight of red ginseng flavor.

As the jelly yokan according to the present invention contains mountain wild ginseng, and is prepared by mixing with the specific composition as described above, it has excellent immunity enhancing effect and excellent texture, and the taste and aroma of the active ingredients are well harmonized with each other, so that the flavor is good and the palatability is also excellent. great.

According to another object of the present invention, the present invention

I) preparing a sanyang wild ginseng extract by adding 10-20 times (v/w) water to the wild wild ginseng, extracting for 8-10 hours at 120°C, filtering, and concentrating so that the solid content is 1 brix or more;

Ii) adding 10 to 20 times of water to red ginseng, extracting it at 120°C for 8 hours or more, filtering, and concentrating the solid content to a concentration of 60 brix or more to prepare a red acid concentrate;

Iii) 0.5 to 2% by weight of wild ginseng extract, 0.2 to 0.7% by weight of red ginseng concentrate, 1.5 to 2% by weight of agar, 2 to 4% by weight of starch, 0.3 to 1% by weight of collagen, 90 to 95.4% by weight of saccharides, and food additives Mixing 0.1 to 0.3% by weight, heating, and then concentrating;

Iv) It provides a method for producing a sanyangsan ginseng jelly yokan comprising the step of filling the concentrated solution into a molding machine, cooling it, cutting it into a predetermined size, and drying it.

If necessary, the method of manufacturing the jelly yokan of the present invention may further include the step of, after step iv), v) individually packaging the jelly yokan as an ilmaeji and putting them into a packaging container.

Step i): Preparation of wild ginseng extract

The manufacturing process of the wild mountain ginseng extract is as described above.

In the present invention, sanyangsansam is used after washing three times with running water and removing moisture.

Step ii): Preparation of red ginseng concentrate

The red ginseng concentrate manufacturing process is as described above.

For concentration, a thickener commonly used in food manufacturing may be used.

Step iii): mixing, heating and concentration

Agar, starch, collagen, sugar, and food additives are as defined above.

The heating is performed at 80 to 90°C, preferably 85°C so that starch, agar and collagen can be dissolved.

Concentration may be concentrated by heating at 80 ~ 85 ℃, but is not limited thereto.

Step iv): shaping, cooling, drying

The concentrate concentrated in step iii) is filled in a molding machine, cooled, cut into a predetermined size, and dried to complete the sanyangsansam jelly yokan.

The molding machine, cooling, cutting, and drying can be performed by a conventional method in the manufacture of jelly yokan.

Jelly yokan prepared by the manufacturing method of the present invention has excellent functionality, including wild ginseng, and also has excellent flavor and texture.

The sanyangsan ginseng jelly according to the present invention contains wild ginseng, and is prepared by mixing red ginseng concentrate, agar, starch, and collagen in a specific composition. The flavor is excellent, and excellent chewiness is improved by the combination of agar, starch and collagen, and the texture is excellent.

The sanyangsansam jelly yokan according to the present invention is excellent in palatability because the taste and aroma of the active ingredients are well harmonized with each other.

The sanyangsansam jelly yokan according to the present invention removes the thick taste of the existing yokan, and its organoleptic, functional and nutritional aspects are reinforced, making it useful as a snack for young children. It can be easily consumed without being constrained.

1 is a flow chart of an example of a method of manufacturing a sanyangsan ginseng jelly yokan according to the present invention.
Figure 2 is a photograph of the sanyangsan ginseng jelly yokan prepared according to the present invention.

The invention is explained in more detail by the following examples. These examples are intended to illustrate the invention, and the scope of the invention should not be limited thereto.

Manufacturing example 1. Sanyang wild ginseng jelly Yokan Produce

<Manufacturing Sanyangsan Ginseng Extract>

After washing 1 kg of wild ginseng over 3 years old in running water 3 times and completely dry, hot air drying at 55℃ for 3 days, put 100 g in the extraction container, add 10 times of purified water (1 L), and add 8 at 120℃. After time extraction, filtering through a filter, and concentrating to a concentration of solid content 1 brix in a concentrator (600 mmHg) to prepare a sanyangsansam extract.

<Manufacture of red ginseng concentrate>

100 g of red ginseng was put into an extraction container, 10 times of purified water (1 L) was added, extracted at 120° C. for 8 hours, filtered through a filter, and concentrated in a concentrator to a solid content of 60 brix to prepare a red ginseng concentrate.

Starch syrup, red ginseng flavor, fish collagen, sweet potato starch and processed starch products (Oburite powder 4) were purchased and used.

<Mixing, heating and cooling>

The sanyangsan ginseng extract, red ginseng concentrate, starch syrup and red ginseng flavor prepared as described above were mixed in a solution obtained by mixing at a mixing ratio, as shown in Table 1 below, while homogeneously dispersing fish collagen as a powder raw material. The mixture was heated at 85° C. for 10 minutes, and then agar, sweet potato starch, processed starch (oburit powder 4) and sugar as shown in Table 1 were added thereto, sufficiently mixed, and then concentrated at 80 to 85°C. Then, the concentrate was filled in a molding machine, cooled sufficiently, cut into a certain size, dried, individually packaged in Ilmaeji, put into a packaging container, and sealed (Example 1, Figs. 1 and 2).

Raw material name Mixing ratio (% by weight) Sanyang wild ginseng extract (1 brix) 0.5 Red Ginseng Concentrate (60 Bricks) 0.5 Agar 1.81 corn syrup 55.61 Sugar 38 Processed starch product (Oburite powder 4) 1.68 Sweet potato starch One Fish collagen 0.5 Red ginseng flavor 0.4 Sum 100.00

The jelly yokan prepared in Example 1 was distributed to 10 evaluation groups and an overall sensory evaluation was performed. Sensory evaluation items were for appearance, aroma, taste, and texture, and were evaluated as 5 points (very good), 4 points (excellent), 3 points (normal), 2 points (poor), and 1 point (very bad). The evaluation results were calculated as an average and shown in Table 2 below.

Example 1 Exterior 4.5 incense 4.8 flavor 4.5 Texture 4.9

Claims (9)

Wild ginseng extract 0.5 to 2% by weight, red ginseng concentrate 0.2 to 0.7% by weight, agar 1.5 to 2% by weight, starch 2 to 4% by weight, collagen 0.3 to 1% by weight, sugars 90 to 95.4% by weight, and food additives 0.1 to Sanyang wild ginseng jelly yokan containing 0.3% by weight.
The wild ginseng jelly yokan according to claim 1, wherein the collagen is fish collagen.
The method of claim 1, wherein the sanyangsansam extract is prepared by adding 10-20 times (v/w) to the sanyang wild ginseng, extracting for 8-10 hours at 120°C, filtering, and concentrating so that the solid content is 1 brix or more. Sanyang wild ginseng jelly yokan.
According to claim 1, wherein the starch is Sanyangsan ginseng jelly yokan, characterized in that a combination of sweet potato starch and processed starch products are used.
The wild ginseng jelly yokan according to claim 1, wherein the sugar is used in combination with starch syrup and sugar.
According to claim 1, wherein the food additive is sanyangsansam jelly yokan, characterized in that the red ginseng flavor.
It comprises 0.5% by weight of wild ginseng extract, 0.5% by weight of red ginseng concentrate, 2.68% by weight of starch, 1.81% by weight of agar, 0.5% by weight of collagen, 55.61% by weight of starch syrup, 38% by weight of sugar, and 0.5% by weight of red ginseng flavor. Sanyang wild ginseng jelly yokan.
I) preparing a sanyang wild ginseng extract by adding 10 to 20 times (v/w) water to wild wild ginseng, extracting for 8 to 10 hours at 120°C, filtering, and concentrating so that the solid content is 1 brix or more;
Ii) adding 10 to 20 times of water to red ginseng, extracting it at 120°C for 8 hours or more, filtering, and concentrating the solid content to a concentration of 60 brix or more to prepare a red acid concentrate;
Iii) 0.5 to 2% by weight of wild ginseng extract, 0.2 to 0.7% by weight of red ginseng concentrate, 1.5 to 2% by weight of agar, 2 to 4% by weight of starch, 0.3 to 1% by weight of collagen, 90 to 95.4% by weight of saccharides, and food additives Mixing 0.1 to 0.3% by weight, heating, and then concentrating;
Iv) A method of manufacturing a sanyangsan ginseng jelly yokan comprising the step of filling the concentrated solution into a molding machine, cooling it, cutting it into a predetermined size, and drying it.
The method of claim 8, wherein in step iii), the heating is heated to 80 to 90°C, and the concentration is heated and concentrated at 80 to 85°C.

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