KR20220051519A - Manufacturing method of sprout barley jelly and sprout barley jelly thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing barley sprout extract powder-containing jelly, and jelly manufactured by the method. According to the present invention, jelly is manufactured using barley sprout extract powder as an active ingredient. Accordingly, it is possible to provide a nutrient-rich healthful food with various added nutrients, calcium, iron, and vitamin B complex can be taken in, and diabetes or obesity can be prevented. The manufacturing is performed by blending functional additives including collagen, elastin, hibiscus, and hyaluronic acid with the barley sprout extract powder, and thus it is possible to assist in skin regeneration and skin aging prevention and maintain skin health. The method includes the following steps of: putting purified water, barley sprout extract powder, and collagen into a mixing tank; adding erythritol, indigestible maltodextrin, and fruit concentrate as primary additives to a blending mixture; adding, to the blending mixture, sucralose and acesulfame potassium as sweeteners, hydrous citric acid as a stabilizer, calcium lactate as an oxidizer, and elastin hydrolyzate, hibiscus powder, and hyaluronic acid as functional additives; adding erythritol and gum mix as secondary additives to the blending mixture; adding a pigment and a flavor to the blending mixture; blending the blending mixture put into the mixing tank; filling the blended liquid in a filling machine; cooling the blended liquid in a cooler after the filling; and forming a cooled hardened product in a forming machine.

Description

Jelly production method containing sprout barley extract powder and jelly prepared accordingly {Manufacturing method of sprout barley jelly and sprout barley jelly thereof}

The present invention relates to a method for producing jelly containing sprouted barley extract powder and to a jelly prepared therefor, and more particularly, to a jelly produced by mixing an auxiliary material useful for the skin using sprouted barley extract powder as an active ingredient, thereby having excellent flavor and texture, and , It is easy to carry and consume, so it is simple and can be consumed without burden. It helps antioxidant health, improves physical strength and health, so it has excellent nutritional efficacy, and helps skin regeneration and skin aging. It relates to a method for manufacturing a jelly containing sprouted barley extract powder that can maintain health, and to a jelly prepared thereby.

In general, Sprout Barley refers to young leaves that sprout from barley and grow about 10 to 20 cm.

The content of plant fiber, carotene, and vitamin C in such sprouted barley is much higher than that of other vegetables or fruits. As it is effective in preventing osteoporosis and improving insomnia, it is in the spotlight as a super food.

In particular, luteolin contained in sprouted barley is known to exhibit superior antioxidant activity compared to vitamin C and genistein, which are known as antioxidants.

On the other hand, sprouted barley contains about 25 times more iron than spinach, more than twice as much essential amino acids as sprouted wheat, about 4.5 times more calcium than milk, and about twice more dietary fiber than sprouted wheat. It contains more than about 364.7 mg of polyphenol.

And, more than 653% of sprout wheat contains antioxidant enzyme (SOD: Superoxide Dismutase) that removes excess free radicals accumulated in the body.

This sprouted barley contains a large amount of an ingredient called policosanol, which has excellent cholesterol-reducing effects, so it is low in calories and sugar, and is excellent for preventing adult diseases such as metabolic syndrome such as hyperlipidemia, blood pressure and diabetes, improving blood circulation, and relieving edema. , It contains 5 times more iron than spinach, preventing anemia.

In addition, it contains saponarin, a kind of polyphenol, which is effective in reducing blood sugar and diabetes, and helps relieve hangover by increasing liver detoxification ability. It contains chlorophyll, which eliminates chronic inflammation, and aids in constipation and detoxification.

In addition, it removes harmful oxygen in the body and has a high content of nutrients and functional substances that have a strong antioxidant effect, so it is widely known that it is effective in reducing oxidative stress by removing free radicals in the body. It contains various kinds of antioxidants that help metabolism. It contains vitamin C, vera carotene, luteolin, rutonarin, and ferric acid as antioxidants. Sprout barley improves liver function and relieves hangover. By improving the effects of anti-obesity and anti-arteriosclerosis beyond the function of

These sprouted barley are known to help lower blood lipid levels and blood sugar control as beta-glucan, a dietary fiber, binds to bile in the large intestine and is excreted from the body, and is known to help control blood sugar levels. In light of the trend of increasing adult diseases such as obesity, diabetes, and hyperlipidemia due to the rapid increase in the prevalence of obesity, food using sprouted barley can be an alternative to adult diseases.

As described above, barley sprouts are helpful in enhancing stamina by promoting peripheral nerve activity and improving functions, and also softens the stomach and loosens the intestines, and also has a diuretic effect.

In addition, it helps to prevent aging by strengthening immunity and removing free radicals that promote aging and acting as an antioxidant. Pantothenic acid contained in sprouted barley is effective for stomach ulcers It is effective in preventing colon cancer by excreting it, and it is rich in dietary fiber to prevent constipation.

In addition, sprouted barley is rich in nutrients and provides a feeling of satiety, has excellent effects on indigestion, anorexia, fever and diarrhea, promotes metabolism and wastes secretion, and is rich in inorganic components including beta-glucan to lower cholesterol. It helps to control high blood pressure, heart disease, diabetes, and blood sugar by making it low.

In addition, the tannin system, protein, and amylase components contained in sprouted barley are effective in relieving the redness of the skin and releasing the clogged blood circulation. E and vitamin B, which improves peripheral nerve function, help to increase energy, and contain 10 times more fiber than rice, which strengthens the intestines.

Recently, sprouted barley has been spotlighted as a health and well-being food, and it is consumed with water, added to existing products such as milk, wheat flour, and yogurt to drink together, or added to a shake containing various vegetables and fruits. As a food additive in the form of powder, it is added and mixed to food materials and used as a variety of foods.

Accordingly, consumer Health, Well-bing, and Lohas are growing as cultural mainstream, and consumer needs change from nutrition to taste and taste to bioregulation. A variety of functional foods using sprouted barley are required to suit the current trend of changing to high-functional agricultural products.

On the other hand, a diet that can be easily consumed is becoming common among modern people, and the consumption of processed foods that can easily solve a meal is increasing day by day.

While these processed foods have the advantage that they can be easily consumed, there is a problem in that they can cause various adult diseases due to unbalanced nutritional components.

Due to this, as interest in new health food increases by riding on the well-being culture, consumers' desire to consume health food containing functional ingredients as well as nutrition is increasing, and it is recognized as a high-sugar and high-calorie food. There is a growing interest in foods that can help health by adding various nutrients to foods containing sugars.

Here, among sugar-containing foods, sweets, jellies, rice cakes, etc. have sensibility such as texture and aesthetics, are easy to carry, and are easy to ingest. Consumers have a sense of reluctance as it is recognized as a nutrient, and when consumed in large amounts, it even causes side effects such as obesity, and recently, controversy over the harmfulness of trans fats has been pointed out.

For this reason, interest in food that can help improve health by adding beneficial functionality to the human body while maintaining taste and texture is increasing, and products containing various flavors and nutrients are required.

Republic of Korea Patent No. 10-1931359

The present invention is to solve the above problems, and by preparing jelly using sprouted barley extract powder as an active ingredient, it provides health food with various nutrients added and at the same time uses existing rice flour, wheat flour or sugar as the main material. Compared to the jelly produced by By formulating functional additives containing ronic acid, it prevents moisture loss on the skin surface and at the same time helps supply moisture, and at the same time, contains sprouted barley extract powder that can help skin regeneration and skin aging prevention to maintain skin health. An object of the present invention is to provide a method for manufacturing a jelly and a jelly prepared thereby.

In addition, the technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned are clearly understood by those of ordinary skill in the art to which the present invention belongs from the description below. it could be

In order to achieve the above object, the present invention comprises the steps of adding purified water, barley sprout extract powder and collagen to a mixing tank; adding erythritol, indigestible maltodextrin and fruit concentrate as primary additives to the formulation; adding sucralose and acesulfame potassium as sweeteners to the formulation, hydrous citric acid as a stabilizer, calcium lactate as an oxidizing agent, and elastin hydrolyzate, hibiscus powder and hyaluronic acid as functional additives; adding erythritol and gummix as secondary additives to the formulation; adding color and flavor to the formulation; blending the blend put into the blending tank; Filling the blended liquid in a filling machine; Cooling the filled blending liquid in a cooler; And molding the cooled cured product in a molding machine (S90); It is characterized in that it includes.

Preferably, based on 100% by weight of the total jelly containing sprouted barley extract powder, purified water is 70% to 80% by weight, extracted barley sprouted powder is 5% to 18% by weight, and collagen is 3% to 15% by weight As a primary additive, erythritol is added in an amount of 2% to 3% by weight, indigestible maltodextrin is added in an amount of 1% to 7% by weight, and a fruit concentrate is added in an amount of 1% to 2% by weight, and as a sweetener, sucralose is added in an amount of 0.025 wt% to 0.04 wt%, acesulfame potassium is added in an amount of 0.01 wt% to 0.02 wt%, and as a stabilizer, hydrous citric acid is added in an amount of 0.3 wt% to 0.4 wt%, and as an oxidizing agent, calcium lactate is added in an amount of 0.05 wt% % to 0.15% by weight, and as a functional additive, elastin hydrolyzate is added in an amount of 0.005% to 0.015% by weight, hibiscus powder is added in an amount of 0.005% to 0.015% by weight, and hyaluronic acid is added in an amount of 0.005% to 0.015% by weight, As a secondary additive, erythritol is added in an amount of 0.5 wt% to 2.5 wt%, gummix in an amount of 0.5 wt% to 1.5 wt%, a colorant is added in an amount of 0.05 wt% to 0.15 wt%, and a fragrance is added in an amount of 1 wt% to 2 wt% %, but the color and flavor consist of the color and flavor corresponding to the fruit concentrate added as the primary additive.

Here, when blending the compound put into the mixing tank, it is blended at a temperature of 60 ° C. to 75 ° C. for 10 minutes to 30 minutes.

On the other hand, the step of sterilizing the blended liquid through the blending tank; Further comprising, the blending solution is sterilized by heating at a temperature of 90 ° C. or higher for 8 to 12 minutes.

And, the compounding solution mixed through the compounding tank is filled at a temperature of 86°C to 90°C in a filling machine, but in the case of jelly manufactured in a shape through a molding machine, it is filled at a temperature of 87°C or higher, and jelly produced in the form of a stick In the case of , it is made to fill at a temperature of 86 ℃ or higher.

As described above, the present invention, having the above configuration, produces jellies using sprouted barley extract powder as an active ingredient, so that the texture and sensuality are higher than those of conventional jellies manufactured using rice flour, wheat flour or sugar as a main material. It is improved to provide superior texture and taste, and it is possible to ingest the calcium, iron and vitamin B complex of sprouted barley to prevent adult diseases, and contains saponarin to reduce blood sugar and is effective in diabetes It helps skin health, reduces the risk of heart disease by inhibiting the absorption of saturated fat and cholesterol, helps prevent adult diseases such as metabolic syndrome, increases HDL and lowers LDL to improve blood circulation. At the same time, it has the effect of contributing to the promotion and improvement of consumers' health by providing the nutritional and functional properties of barley to consumers, such as relieving edema and preventing hyperlipidemia, cholesterol, and obesity.

In addition, the present invention helps to maintain skin health from skin damage by mixing sub-materials including collagen, elastin, hibiscus, and hyaluronic acid in sprouted barley to produce jelly, and helps to maintain skin's connective tissue formation and function It prevents moisture loss on the skin surface and at the same time helps supply moisture, and at the same time helps to regenerate and prevent skin aging, so you can maintain skin health, such as improving wrinkles around the eyes, improving skin moisture, and improving skin elasticity. It is in the form of jelly, so it can be easily consumed without water, and as a new value-added industry, it can contribute to increasing farm household income as a new growth engine, and it has the effect of creating added value by developing specialized functional foods.

1 is a flowchart schematically showing a method for producing jelly containing sprouted barley extract powder according to the present invention.

Hereinafter, preferred embodiments according to the present invention will be described in detail with reference to the accompanying drawings. In addition, the present embodiment does not limit the scope of the present invention, but is presented only as an example, and various changes are possible within the scope without departing from the technical gist of the present invention.

Since the present invention can have various changes and can have various embodiments, specific embodiments are illustrated in the drawings and described in the detailed description.

However, this is not intended to limit the present invention to specific embodiments, and it should be understood to include all modifications, equivalents and substitutes included in the spirit and scope of the present invention. In describing each figure, like reference numerals have been used for like elements.

The terms used herein are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the second component may be referred to as the first component, and similarly, the first component may also be referred to as the second component. and/or includes a combination of a plurality of related listed items or any of a plurality of related listed items.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise. In the present application, terms such as “comprise” or “have” are intended to designate that a feature, number, step, operation, component, part, or combination thereof described in the specification exists, but one or more other features It should be understood that this does not preclude the existence or addition of numbers, steps, operations, components, parts, or combinations thereof.

Unless defined otherwise, all terms used herein, including technical and scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings. 1 is a flowchart schematically illustrating a method for producing jelly containing sprouted barley extract powder according to the present invention.

As shown in the figure, the method for producing jelly containing sprouted barley extract powder according to the present invention is simple by adding and blending auxiliary materials to the sprouted barley extract powder, heating, sterilizing and filling, cooling, molding, and manufacturing jelly. It can be ingested and made it easier to consume nutrients.

To this end, the present invention provides a method for producing jelly containing sprouted barley extract powder comprising the following steps.

First, the materials are put into the mixing tank, but purified water, sprouted barley extract powder and collagen are added (S10).

The sprouted barley extract powder is a powder of sprouted barley. First, sprouted barley and grown about 10 to 20cm for 7 to 10 days after sowing is selected, and the selected sprouted barley is placed in running water 3 After washing and rinsing with water more than once to cleanly remove the soil, foreign substances and germs attached to the sprouted barley, remove the water.

In this way, after washing and washing, the dried sprouted barley is crushed with a grinder to juice the sprouted barley juice, then the juiced sprouted barley juice is cooled at low temperature, and the low-temperature cooled sprouted barley juice is filtered and UV sterilized and then frozen. The dried or spray-dried sprouted barley dried product is ground and powdered.

Here, when squeezing the sprouted barley, the sprout is extracted and juiced by breaking the cell membrane of the sprouted barley by screw compression method to allow nutrients to escape from within the cell, and the juiced juice from the sprouted barley is 1°C to 10°C through a low-temperature cooler Cooled for 3 to 6 hours in a barley sprouted barley juice, cooled at low temperature, filtered by removing precipitated sediment through a filter, filtered barley sprouted juice sterilized with UV rays, but UV rays with a wavelength of 250 to 255 nm are exposed to 10 to 20 Sterilize by releasing for a minute, and UV-sterilized sprouted barley juice is freeze-dried or spray-dried, but freeze-drying at -60°C to -80°C for 1 to 3 hours during freeze-drying, and spray-drying 80 Spray drying is performed at 3 to 5 m/sec at ℃ to 140 ℃ for 1 to 2 hours.

As described above, the dried sprouted barley dried product is pulverized at a low temperature or freeze-pulverized, and at this time, it is pulverized and pulverized so as to be 100 to 150 mesh, and then put into a mixing tank.

Here, the sprout barley (Sprout Barley) is a sprout of green barley, and contains abundant nutrients such as natural antioxidants, beta-carotene, biological enzymes, calcium, iron, chlorophyll, etc., and regenerates cells by chlorophyll, blood sugar Helps reduce, improve skin health, and treat arthritis.

In addition, it helps to prevent blood clotting and treat asthma, prevents cancer, prevents cancer exacerbation, prevents diabetes, and reduces LDL cholesterol, which is bad cholesterol, improves HDL cholesterol, which is good cholesterol, and antioxidant activity of SOD enzyme. It is known to have a detoxifying effect due to the inclusion of functional substances and dietary fiber.

In one embodiment of the present invention, the extracted barley sprouted powder is obtained by squeezing sprouted barley and then cooling the juiced sprouted barley juice at low temperature, filtering and UV sterilizing the low-temperature cooled barley sprouting juice, drying it, and then pulverizing the dried product to obtain a powder. However, it is also possible to make the sprouted barley extract powder dried by drying the sprouted barley, leaching it in hot water, and spray-drying the leachate from which the sprouted barley is leached.

As described above, when it is made of the sprouted barley extract powder, the texture of the jelly according to the present invention is more excellent, and the color of the jelly can be made brighter.

In this case, maltodextrin is added to the hot water from which the sprouted barley is leached, mixed, and the maltodextrin-mixed leachate is spray-dried and dried, so that the sprouted barley extract powder can be prepared more easily.

The collagen (Collagen) is a fibrous protein, and occupies most of all connective tissues in the body, such as skin, hair, cartilage, eyes, teeth, muscles and blood vessels. However, each polypeptide chain consists of a form in which glycine and proline are alternately arranged with each other, and various other amino acids are inserted here and there in the middle.

Since this collagen is involved in the amount of moisture in the skin, it is possible to prevent skin aging, joint weakness, and damage to blood vessels when ingesting collagen. Therefore, when ingesting collagen, it is desirable to ingest vitamin A, vitamin C, or iron (Fe) necessary for collagen synthesis together.

Here, the collagen is made of any one of animal collagen extracted from meat, fish collagen extracted from fish scales, and vegetable collagen extracted from hibiscus, canola, etc., preferably, the collagen is fish collagen (Fish Collagen; trade name), More preferably, the collagen is made of low molecular weight fish collagen.

That is, fish collagen is preferably added to the jelly according to the present invention because the molecular size of the fish collagen is smaller than that of animal collagen extracted from meat and the absorption rate of the human body is high. ) to 300 Daltons (DA) of low molecular weight fish collagen is added.

At this time, based on 100% by weight of the total, the purified water may be formulated in an amount of 70% to 80% by weight, 5% to 18% by weight of barley sprout extract powder, and 3% to 15% by weight of collagen.

Preferably, the purified water may be 73.473% by weight, the sprouted barley extract powder may be 7% by weight, and the collagen may be 5% by weight.

Here, the purified water may be hot water having a temperature of 60°C to 80°C as hot water, and preferably, the purified water may be hot water having a temperature of 70°C.

On the other hand, an additive is added to the blend put into the blending tank, and erythritol, indigestible maltodextrin, and fruit concentrate are added as the additive (S20).

The erythritol (Erythritol), as a kind of synthetic sweetener, has a low load on blood sugar and has almost no calories.

Compared with sugar, erythritol provides about 70% of the sweetness of sugar, but it has about 5% of calories compared to sugar, so it can save a significant amount of calories, so it is effective for obesity and does not raise blood sugar. It does not cause problems such as elevated insulin and prevents deterioration of blood lipid indicators such as increased triglyceride synthesis due to excessive caloric intake.

The indigestible maltodextrin (DRM) is a type of dietary fiber, and roasted dextrin obtained by heating corn starch is prepared by using α-amylase (derived from α-amylase, Bacillus subtilis or Bacillus licheniformis) and amyloglucosidase (amyloglucosidase, Aspergillus niger). It is made suitable for food by fractionating indigestible components among the enzyme-decomposed and purified ones).

This indigestible maltodextrin increases beneficial bacteria in the intestine, helps the intestinal environment, facilitates bowel movements, suppresses blood sugar rise, stabilizes blood sugar and insulin levels, and lowers blood lipids.

In addition, indigestible maltodextrin has no calories and provides the advantage of soluble/digestible fiber without affecting blood sugar levels, and is fermented slowly to minimize side effects such as bloating or bloating that occur when ingesting soluble fiber.

The fruit concentrate is an important factor in determining the taste of the jelly prepared by the present invention, and various fruit concentrates such as apples, pears, bananas, oranges, and pineapples can be applied. In the present invention, the fruit concentrate is a green grape concentrate. is done

The grapes contain a large amount of lutein and indole, which are antioxidants, so they have eye health and anticancer effects.

In addition, as a low-calorie, low-fat, high-nutrition fruit, it is especially rich in citric acid and organic acid, which helps to recover from fatigue, and contains a large amount of vitamins for hematopoiesis to create clean blood and to discharge toxins accumulated in the body to facilitate metabolism. Prevents viruses and bacteria from penetrating into the human body, helps prevent colds in the changing season, has excellent effects on fatigue recovery and skin beauty, contains glucose and fructose, helps digestion, stimulates the intestines It stimulates bowel movements to facilitate bowel movements, and it is rich in choline, which improves liver function.

Here, the green grape concentrate may be 60 Brix to 70 Brix.

Preferably, the blue grape concentrate may be 65 Brix.

On the other hand, as an additive of the formulation put into the mixing tank, the erythritol is 2% to 3% by weight, indigestible maltodextrin is 1% to 7% by weight, and the green grape concentrate is 1% to 2% by weight. there is.

Preferably, the erythritol may be 2.8% by weight, the indigestible maltodextrin may be 5% by weight, and the blue grape concentrate may be 1.6% by weight.

Here, if the erythritol is less than 2% by weight, the sweetness is insufficient, and when more than 3% by weight is blended, the sweetness is strongly felt, and if the green grape concentrate is less than 1% by weight, the taste of grapes cannot be felt, and more than 2% by weight If it is mixed in large amounts, it is not preferable because the grape flavor is strong and the overall flavor can be reduced.

Then, a sweetener, a stabilizer, an oxidizing agent and a functional additive are added to the formulation, sucralose and acesulfame potassium are added as a sweetener, hydrous citric acid is added as a stabilizer, and calcium lactate is added as an oxidizing agent, and functional As additives, elastin hydrolyzate, hibiscus powder and hyaluronic acid are added (S30).

Here, sucralose added as a sweetener is a non-caloric sweetener having a sweetness similar to sugar, and has a sweetness 600 times higher than that of sugar, and is used for various beverages, jams, processed and fermented milks, sugar substitute foods and nutritional supplements. used in food.

In addition, the acesulfame potassium (Acesulfame Potassium) is a calorie-free sweetener having a sweetness 200 times that of sugar, and has good taste and excellent stability, so that various nuts, sediments, ice creams, beverages, processed and fermented milk, sugar material It is mainly used in food and nutritional supplements.

On the other hand, citric acid added as a stabilizer refers to citric acid, and has a refreshing and sour taste and is used as a basic stabilizer for various foods.

This citric acid acts as an antioxidant and anti-inflammatory, alkalizes the acidified human body to neutralize the human body, prevents kidney stones, and prevents skin regeneration and aging caused by oxidative stress.

In addition, citric acid is divided into hydrous citric acid and anhydrous citric acid according to the water content, and citric anhydride has a stronger sour taste than hydrous citric acid.

Here, calcium lactate added as an oxidizing agent is a calcium salt strengthening agent, and has a higher absorption rate in the body compared to other calcium and is used as a calcium fortification agent in food, an acidity regulator, and the like.

On the other hand, the functional additive is to prevent skin regeneration and skin aging through ingestion of the jelly produced by the manufacturing method according to the present invention, and to maintain skin health, elastin added as a functional additive is As a stretchy protein, it is one of the three major elements constituting the dermis of the skin, and is effective in preventing skin elasticity and wrinkles.

Here, the elastin hydrolyzate is effective for wrinkles or cellulitis, and acts directly on the skin to help improve skin elasticity.

And, as a dicotyledonous plant, hibiscus (Rose of China) contains antioxidants and anti-aging substances to remove waste products in blood vessels, reduces swelling, and contains vitamins A and C and citric acid to prevent skin aging, It helps with elasticity and skin whitening effect.

In addition, hibiscus contains components such as hydroxycitric acid, hibiscus acid, gallic acid, and catechin to prevent fat absorption, reduce body fat and improve blood cholesterol, and hydroxycitric acid is synthesized from carbohydrates into fat Gallic acid helps in weight control by acting directly in the process of fat digestion.

Hibiscus contains quercetin, which helps the discharge of uric acid and sodium, which is effective in preventing kidney stones.

And, hyaluronic acid (hyaluronic acid) is one of the complex polysaccharides composed of amino acids and uronic acid, a high molecular compound composed of N-acetylglucosamine and glucuronic acid, and serves to prevent the penetration of bacteria or poisons.

In this way, hyaluronic acid improves the dryness of the skin, increases the amount of moisture in the skin, and has the effect of improving skin elasticity and wrinkles.

For this reason, it prevents moisture loss on the skin surface and at the same time helps supply moisture, improves skin damage, and is effective in preventing aging.

On the other hand, as a sweetener, 0.025 wt% to 0.04 wt% of sucralose is added, 0.01 wt% to 0.02 wt% of acesulfame potassium is added, and as a stabilizer, 0.3 wt% to 0.4 wt% of the hydrous citric acid is added, As an oxidizing agent, 0.05 wt% to 0.15 wt% of calcium lactate is added, as a functional additive, the elastin hydrolyzate is 0.005 wt% to 0.015 wt%, hibiscus powder 0.005 wt% to 0.015 wt%, hyaluronic acid 0.005 wt% to 0.015% by weight is added.

Preferably, the sucralose may be 0.032% by weight, acesulfame potassium may be 0.015% by weight, the hydrous citric acid may be 0.35% by weight, the calcium lactate may be 0.1% by weight, and the elastin The hydrolyzate may be 0.01% by weight, the hyciscus powder may be 0.01% by weight, and the hyaluronic acid may be 0.01% by weight.

Here, as a sweetener, if the amount of sucralose is less than 0.025% by weight, the sweetness is insufficient, and when more than 0.04% by weight is blended, the sweetness is strong and the grape taste cannot be felt, and if the acesulfame potassium is also less than 0.01% by weight, the sweetness is sweet This is insufficient, and when more than 0.02% by weight is blended, the sweetness becomes strong, so it is not preferable.

And, as a stabilizer, when the hydrous citric acid is less than 0.3% by weight, the cohesive force with purified water is weakened and the gelation is weakened, and when more than 0.4% by weight is blended, the cohesive force with the purified water is strengthened and hardened, so it is not preferable.

As described above, after adding purified water, sprouted barley extract powder and fish collagen to the mixing tank, erythritol, indigestible maltodextrin, and blue grape concentrate were added as additives, and after adding the additives, sucralose and acesulfamemium as sweeteners , hydrous citric acid as a stabilizer, calcium lactate as an oxidizing agent, elastin hydrolyzate as a functional additive, hibiscus powder and hyaluronic acid are added, and after adding a sweetener, a stabilizer, an oxidizing agent, and a functional additive, the additive is secondarily added again.

At this time, erythritol and gum mix are added as additives (S40).

And, the gum mix is a food additive for increasing the adhesion and viscosity of food, enhancing emulsion stability, and improving the physical properties and feel of food, from the group consisting of locust bean gum, xanthan gum and agar. One or more selected may be used.

Here, the locust bean gum contains a large amount of water-soluble dietary fiber, which helps intestinal health, helps to lower blood triglycerides and blood sugar, and the xanthan gum is a natural thickener, which is involved in maintaining skin moisture and protects the skin. It performs a role, and the agar is strong in coagulation power and has strong affinity for water.

Here, as an additive to be added secondarily, 1.5 wt% to 2.5 wt% of the erythritol, and 0.5 wt% to 1.5 wt% of the gum mix are added.

Preferably, 2% by weight of the erythritol may be added, and 1.3% by weight of the gum mix may be added.

Here, as an additive, if the gum mix is less than 0.5% by weight, the prepared jelly becomes soft, and when it is mixed more than 1.5% by weight, the jelly becomes hard, which is not preferable.

In this way, purified water, sprouted barley extract powder, and fish collagen are put into the mixing tank, and after adding the additive, the sweetener, the stabilizer, the oxidizing agent and the functional additive are added, and then the additive is added secondarily, and then the mixture A color and fragrance are added to (S50).

In this case, the colorant and fragrance are preferably added as an additive, and a colorant corresponding to the primarily added fruit concentrate is added, and at the same time, a fragrance corresponding to the fruit concentrate is added, and in one embodiment of the present invention, the primary Since the fruit concentrate added as a green grape concentrate is blue grape concentrate, the dye also uses a blue dye, and the flavor is also added to the green grape flavor.

Here, 0.05 wt% to 0.15 wt% of the blue pigment is added, and 1 wt% to 2 wt% of the blue grape flavor is added.

Preferably, 0.1% by weight of the blue pigment may be added, and 1.2% by weight of the blue grape flavor may be added.

In the present invention, the pigments and fragrances may be added in liquid or powder form, and when the fruit concentrate as an additive primarily added to the formulation is other fruits such as strawberries and oranges, the pigments and fragrances are also correspondingly red or A pigment such as yellow may be added, and a fragrance of strawberry or orange may also be added.

In addition, as an additive primarily added to the formulation, favorite foods such as green tea and coffee may be added as a concentrate, and corresponding colors and fragrances may be added, but not limited thereto, and various modifications are possible Do.

On the other hand, in one embodiment of the present invention, after adding purified water, barley sprout extract powder and fish collagen to the mixing tank, additives are primarily added to the added formulation, and after adding a sweetener, a stabilizer, an oxidizing agent and a functional additive Secondary additives are added, and then color and flavor are added to make jelly, but purified water, fish collagen, erythritol, barley sprout extract powder, indigestible maltodextrin, and green grape concentrate are added in order to the mixing tank. Then, after separately mixing the sweetener, the oxidizing agent, the stabilizer and the functional additive, the mixed mixture is added to the mixing tank, the additive is added secondarily, and then the color and flavor are added to produce jelly. , and other various modifications are possible, but not limited thereto.

In addition, in one embodiment of the present invention, purified water, sprouted barley extract powder and fish collagen are added to the mixing tank and then mixed to prepare jelly by adding additives, but purified water and sprouted barley are added to the mixing tank. After drying, leaching in hot water, spray-drying the leachate from sprouted barley, adding dried sprouted barley extract powder and fish collagen, mixing, and then adding additives to make jelly. It is possible.

Here, it may be blended for 10 minutes to 30 minutes at a temperature of 60 ℃ to 75 ℃ when mixing by stirring the mixture put into the mixing tank (S60).

The blended solution is sterilized by heating at a temperature of 90° C. or higher for 8 to 12 minutes. At this time, the compounding solution is sterilized at a temperature of 90°C to 96°C, but preferably, the compounding solution is sterilized by heating at a temperature of 90°C for 10 minutes (S61).

As described above, the sterilized compounding solution is filled at a temperature of 86°C to 90°C in the filling machine (S70). Here, in general, in the case of jelly formed in a specific shape through a molding machine, the filling temperature of the filling chamber is 87°C, and in the case of a stick-shaped jelly, the filling temperature of the filling chamber is 86°C.

In this way, the jelly-type solids filled with the filler are cooled through a cooler, cooled at a temperature of 10° C. to 30° C. (S80), and after cooling, jelly can be manufactured by molding into a specific shape through a molding machine (S90). ).

On the other hand, before the addition of the color and flavor to the formulation, a synthetic additive necessary for the synthesis of the fish collagen may be further added, and the synthetic additive is a vitamin and iron, but the vitamin is a group consisting of vitamin A and vitamin C One or more selected from may be used.

At this time, as the synthetic additive, 0.5% by weight to 3% by weight of vitamin, 0.05% by weight to 8% by weight of iron is added, preferably, 1.5% by weight of the vitamin may be added, and the iron is 1% by weight may be added.

Here, as the synthetic additive, kale powder containing chlorophyll, calcium, phosphorus, iron, vitamin A, fiber, calcium, vitamin B1, vitamin B2, vitamins C, E, K, etc. may be added, Mate powder containing a lot of minerals such as iron, calcium and magnesium may be added, but is not limited thereto.

On the other hand, it is also possible to add eoseongcho to the formulation. At this time, Eoseongcho contains quercitrin, which purifies the skin and helps relieve skin troubles.

This eoseongcho is dried eoseongcho, but 90% to 100% fermented alcohol or water as an extraction solvent, by heating at a temperature of 120 ℃ to 150 ℃ for 3 to 8 hours to extract the eoseongcho concentrate, this eoseongcho concentrate 0.001% to 0.002% by weight may be added.

Example

Hereinafter, the present invention will be described in detail with reference to Examples. An average skilled person in the field to which the present invention belongs can change the present invention in various other forms other than the composition described in the examples below, and the following examples only illustrate the present invention, and the scope of the technical spirit of the present invention is limited to those of the following examples. It should not be construed as intended to limit the scope.

Example 1

After adding 73.473 kg of purified water, 7 kg of sprouted barley extract powder, and 5 kg of fish collagen to the mixing tank, erythritol 2.8 kg, indigestible maltodextrin 5 kg, and green grape concentrate 1.6 kg were added as primary additives, and sucralose 0.032 kg and acesulfate were added as sweeteners. Add 0.015 kg of palm potassium, 0.35 kg of hydrous citric acid as a stabilizer, 0.1 kg of calcium lactate as an oxidizing agent, 0.01 kg of hydrolyzate elastin as a functional additive, 0.001 kg of hibiscus powder, 0.001 kg of hyaluronic acid, and 2 kg of erythritol as a secondary additive, gum mix After adding 1.3 kg, 0.1 kg of blue pigment and 1.2 kg of green grape flavor were added, the mixture was stirred at a temperature of 67.5° C. for 30 minutes.

Then, the stirred mixture was sterilized at a temperature of 90 ° C. or higher for 10 minutes, filled at a temperature of 87 ° C. in a filling machine, and the filled solid was cooled at a temperature of 25 ° C. through a cooler to prepare jelly.

Example 2

The same process as in Example 1, except that 0.025 kg of sucralose, 0.001 kg of acesulfame potassium as a sweetener, 0.3 kg of hydrous citric acid as a stabilizer, 0.5 kg of erythritol as a secondary additive, and 0.5 kg of gum mix were added, and 75.835 kg of purified water was added. to make jelly.

Example 3

The same process as in Example 1, except that 0.04 kg of sucralose, 0.02 kg of acesulfame potassium as a sweetener, 0.4 kg of hydrous citric acid as a stabilizer, 2.5 kg of erythritol as a secondary additive, and 1.5 kg of gum mix were added, and 72.71 kg of purified water was added. to make jelly.

Example 4

The same process as in Example 1, except that 0.01 kg of sucralose, 0.005 kg of acesulfame potassium as a sweetener, 0.15 kg of hydrous citric acid as a stabilizer, 0.25 kg of erythritol as a secondary additive, and 0.25 kg of gum mix were added, and 76.505 kg of purified water was added. to make jelly.

Example 5

As a sweetener, 0.05 kg of sucralose, 0.01 kg of acesulfame potassium, 0.5 kg of hydrous citric acid as a stabilizer, 3 kg of erythritol as a secondary additive, and 2 kg of gum mix were added, and 71.61 kg of purified water was added. was prepared.

Comparative Example 1

After purchasing "Sprout Barley Jelly" commercially available, it was used as a jelly according to Comparative Example.

Comparative Example 2

After purchasing the commercially available "collagen pomegranate jelly", it was used as a jelly according to Comparative Example.

division texture taste Soft incense (smell) zest Overall
symbol Example 1 4.6 4.5 4.5 4.4 4.6 4.7 Example 2 4.4 4.4 4.6 4.3 4.5 4.6 Example 3 4.5 4.4 4.1 4.2 4.3 4.5 Example 4 4.2 4.2 4.7 4.3 3.9 4.1 Example 5 4.1 4.1 3.8 3.9 3.7 3.9 Comparative Example 1 4.3 4.4 4.4 4.2 4.3 4.4 Comparative Example 2 4.5 4.4 4.5 4.4 4.5 4.5

As shown in [Table 1], the texture, taste, softness, aroma (odor), texture, flavor and A sensory test was conducted for the overall preference, and the sensory test was conducted for 30 experts and general consumers, and the score and evaluation criteria were performed on a 5-point scale.

As a result of comparison, the jelly containing sprouted barley extract powder prepared in Examples 1 to 3 was superior to the jelly containing sprouted barley powder prepared in Examples 4 and 5 in texture, taste, softness, aroma, flavor and overall acceptance. and compared to the jelly of Comparative Examples 1 and 2, it was confirmed that the texture, taste, softness, flavor, and overall preference were excellent.

This is considered to have satisfied consumers' preferences according to the content ratio of sucralose and acesulfame potassium added as sweeteners and erythritol and gum mix added as the second additive.

Example 6

After adding 73.473 kg of purified water, 7 kg of sprouted barley extract powder, and 5 kg of fish collagen to the mixing tank, erythritol 2.8 kg, indigestible maltodextrin 5 kg, and green grape concentrate 1.6 kg were added as the primary additives, and sucralose 0.032 kg and acesulfate were added as sweeteners. Add 0.015 kg of palm potassium, 0.35 kg of hydrous citric acid as a stabilizer, 0.1 kg of calcium lactate as an oxidizing agent, 0.01 kg of hydrolyzate elastin as a functional additive, 0.001 kg of hibiscus powder, 0.001 kg of hyaluronic acid, and 2 kg of erythritol as a secondary additive, gum mix After adding 1.3 kg, 0.1 kg of blue dye and 1.2 kg of green grape flavor were added, the mixture was stirred at a temperature of 67.5° C. for 30 minutes.

Then, the stirred mixture was sterilized at a temperature of 90 ° C. or higher for 10 minutes, filled at a temperature of 87 ° C. in a filling machine, and the filled solid was cooled at a temperature of 25 ° C. through a cooler to prepare jelly.

Example 7

A jelly was prepared in the same manner as in Example 6, except that 3 kg of fish collagen was added.

Example 8

A jelly was prepared in the same manner as in Example 6, except that 5 kg of fish collagen was added.

Example 9

Jelly was prepared in the same manner as in Example 6, except that 0.001 kg of hydrolyzate elastin, 0.001 kg of hibiscus powder, and 0.001 kg of hyaluronic acid were added as functional additives, and 73.5 kg of purified water was added.

Example 10

Jelly was prepared in the same manner as in Example 6, except that 0.003 kg of hydrolyzate elastin, 0.003 kg of hibiscus powder, and 0.003 kg of hyaluronic acid were added as functional additives, and 73.443 kg of purified water was added.

Comparative Example 3

After purchasing the commercially available "collagen jelly", it was used as a jelly according to Comparative Example.

Comparative Example 4

After purchasing "stick-type low molecular weight collagen jelly" commercially available, it was used as a jelly according to Comparative Example.

division skin elasticity skin whitening skin moisturizing wrinkle improvement overall improvement Example 6 4.8 4.6 4.7 4.7 4.8 Example 7 4.5 4.4 4.5 4.3 4.5 Example 8 4.5 4.5 4.6 4.5 4.6 Example 9 4.3 4.4 4.4 4.3 4.3 Example 10 4.5 4.4 4.4 4.5 4.4 Comparative Example 3 4.5 4.4 4.4 4.5 4.5 Comparative Example 4 4.6 4.4 4.5 4.5 4.5

As shown in [Table 2], after the jelly containing sprouted barley extract powder prepared in Examples 6 to 10 and the jelly according to Comparative Examples 3 and 4 were consumed for 3 months, skin elasticity, skin whitening, and skin moisturizing , wrinkle improvement and overall skin improvement were tested for women in their 40s to 50s, and the score and evaluation criteria were performed on a 5-point scale.

As a result of comparison, the jelly containing sprouted barley extract powder prepared in Examples 6 to 8 exhibited skin elasticity, skin whitening, skin moisturizing, wrinkle improvement, and overall skin elasticity compared to the jelly containing sprouted barley powder prepared in Examples 9 and 10. It can be seen that the improvement is excellent, and it can be confirmed that the overall skin improvement is excellent compared to Comparative Examples 3 and 4.

It can be seen that the content ratio of fish collagen is also important, but the content ratio of elastin hydrolyzate, hyaluronic acid, and hibiscus powder added as a functional additive is also important.

Therefore, it was confirmed that the jelly containing sprouted barley extract powder according to the present invention has higher marketability than existing products.

As mentioned above, although the present invention has been shown and described in relation to specific embodiments, it is common knowledge in the art that various modifications and changes are possible without departing from the spirit and scope of the invention as set forth in the appended claims. Anyone who has it will know it easily.

Claims (6)

Adding purified water, sprouted barley extract powder and collagen to the mixing tank (S10);
Adding erythritol, indigestible maltodextrin and fruit concentrate as a primary additive to the formulation (S20);
Adding sucralose and acesulfame potassium as sweeteners to the formulation, hydrous citric acid as a stabilizer, calcium lactate as an oxidizing agent, and elastin hydrolyzate, hibiscus powder and hyaluronic acid as functional additives (S30);
Adding erythritol and gum mix as a secondary additive to the formulation (S40);
adding a color and fragrance to the formulation (S50);
compounding the compound put into the compounding tank (S60);
Filling the blended liquid in a filling machine (S70);
cooling the filled compounding liquid in a cooler (S80); and
molding the cooled cured product in a molding machine (S90);
A method for producing jelly containing sprouted barley extract powder, characterized in that it comprises a.
The method according to claim 1,
Based on 100% by weight of the total jelly containing sprouted barley extract powder,
The purified water is added in an amount of 70% to 80% by weight, the sprouted barley extract powder is 5% to 18% by weight, and the collagen is 3% to 15% by weight,
As a primary additive, the erythritol is added in an amount of 2% to 3% by weight, the indigestible maltodextrin is added in an amount of 1% to 7% by weight, and the fruit concentrate is added in an amount of 1% to 2% by weight,
As a sweetener, the sucralose is added in an amount of 0.025 wt% to 0.04 wt%, the acesulfame potassium is added in an amount of 0.01 wt% to 0.02 wt%, and as a stabilizer, the hydrous citric acid is added in an amount of 0.3 wt% to 0.4 wt%, and an oxidizing agent As, the calcium lactate is added in an amount of 0.05 wt% to 0.15 wt%, as a functional additive, the elastin hydrolyzate is 0.005 wt% to 0.015 wt%, the hibiscus powder is 0.005 wt% to 0.015 wt%, the hyaluronic acid is 0.005% by weight to 0.015% by weight is added,
As a secondary additive, the erythritol is added in an amount of 0.5 wt% to 2.5 wt%, and the gum mix is added in an amount of 0.5 wt% to 1.5 wt%,
The color is added in an amount of 0.05 wt% to 0.15 wt%, and the fragrance is added in an amount of 1 wt% to 2 wt%, and the color and flavor are added as a primary additive to the fruit concentrate and a corresponding color and flavor. A method for producing jelly containing sprouted barley extract powder, characterized in that it.
The method according to claim 1,
A method for producing jelly containing sprouted barley extract powder, characterized in that it is blended for 10 to 30 minutes at a temperature of 60° C. to 75° C. when mixing the mixture put into the mixing tank.
The method according to claim 1,
Sterilizing the blended liquid through the blending tank (S61); further comprising,
The method for producing jelly containing sprouted barley extract powder, characterized in that the mixture is sterilized by heating at a temperature of 90° C. or higher for 8 to 12 minutes.
The method according to claim 1,
The compounding solution blended through the compounding tank is filled at a temperature of 86°C to 90°C in the filling machine,
Jelly production method containing sprouted barley extract powder, characterized in that the jelly produced in the shape through the molding machine is filled at a temperature of 87 ° C. or higher, and in the case of the jelly produced in a stick form, the jelly is filled at a temperature of 86 ° C. or higher.
A jelly containing sprouted barley extract powder prepared by the method of any one of claims 1 to 5.

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