KR20220141119A - Jelly containing momordica charantia, collagen and manufacturing method of the same that - Google Patents
Jelly containing momordica charantia, collagen and manufacturing method of the same that Download PDFInfo
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- KR20220141119A KR20220141119A KR1020210047265A KR20210047265A KR20220141119A KR 20220141119 A KR20220141119 A KR 20220141119A KR 1020210047265 A KR1020210047265 A KR 1020210047265A KR 20210047265 A KR20210047265 A KR 20210047265A KR 20220141119 A KR20220141119 A KR 20220141119A
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- 235000009811 Momordica charantia Nutrition 0.000 title claims abstract description 44
- 102000008186 Collagen Human genes 0.000 title claims abstract description 43
- 108010035532 Collagen Proteins 0.000 title claims abstract description 43
- 229920001436 collagen Polymers 0.000 title claims abstract description 43
- 235000015110 jellies Nutrition 0.000 title claims abstract description 16
- 239000008274 jelly Substances 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 244000302512 Momordica charantia Species 0.000 title abstract description 39
- 239000000203 mixture Substances 0.000 claims abstract description 28
- 239000012141 concentrate Substances 0.000 claims abstract description 16
- 241000251468 Actinopterygii Species 0.000 claims abstract description 13
- 239000003349 gelling agent Substances 0.000 claims abstract description 12
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 claims description 33
- 238000000034 method Methods 0.000 claims description 26
- 239000002994 raw material Substances 0.000 claims description 23
- 230000008569 process Effects 0.000 claims description 22
- 238000004806 packaging method and process Methods 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 15
- 235000020383 bitter gourd juice Nutrition 0.000 claims description 9
- 239000000499 gel Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims description 2
- 244000078912 Trichosanthes cucumerina Species 0.000 claims 5
- 230000036541 health Effects 0.000 abstract description 8
- 206010012601 diabetes mellitus Diseases 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 206010003210 Arteriosclerosis Diseases 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000011775 arteriosclerosis disease Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 241000219122 Cucurbita Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 201000005569 Gout Diseases 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 241000219098 Parthenocissus Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 210000001188 articular cartilage Anatomy 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 210000004087 cornea Anatomy 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 230000000225 effect on diabetes Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 102000034240 fibrous proteins Human genes 0.000 description 1
- 108091005899 fibrous proteins Proteins 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 229940014259 gelatin Drugs 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 208000017520 skin disease Diseases 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
본 발명은 여주콜라겐젤리 및 그 제조방법에 관한 것으로서, 보다 상세하게는 여주 및 콜라겐에 의한 건강증진을 기대할 수 있으며, 소비자들의 기호도도 높고 먹기도 간편한 새로운 조성의 여주콜라겐젤리 및 그 제조방법에 관한 것이다.The present invention relates to Yeoju collagen jelly and a method for producing the same, and more particularly, to a new composition of Yeoju collagen jelly that can be expected to promote health by bitter gourd and collagen, which is highly favored by consumers and easy to eat, and a method for producing the same. .
여주(Momordica charantia L.)는 박목 박과의 한해살이 덩굴풀로서 '여지'라고도하며, 최근 여주에는 인슐린 민감성 개선효과와 식물성 인슐린(Vegetable insulin) 이라 불리우는 카란틴(charantin) P- 인슐린(P-insulin)을 다량 함유하고 있을 뿐만 아니라 고미성분인 쿠쿠르비틴 형태(cucurbitane-type)의 트리테르펜류(triterpene)를 함유하고 있어서 당뇨병 개선에 매우 좋은 효과가 있을 뿐만 아니라 고혈압, 동맥경화, 피부병, 통풍 등에도 효과가 있는 것으로 알려져 있다. Bitter gourd (Momordica charantia L.) is an annual creeper of the gourd family, also called 'Yeoji'. ), as well as containing cucurbitane-type triterpenes, which are bitter ingredients, have a very good effect on diabetes improvement, as well as high blood pressure, arteriosclerosis, skin disease, gout, etc. It is also known to be effective.
또한, 여주에는 100g당 120mg의 비타민 C가 들어 있어 오이의 20배, 레몬의 5배의 수준으로 항산화작용을 하여 피로회복, 감기예방, 피부 트러블방지, 노화방지에 효과가 있으며, 여주에는 공액리놀레산이 함유되어 있어서 지방의 연소를 촉진해 다이어트에 좋으며 풍부한 칼륨성분은 이뇨작용을 활발하게 하여 나트륨의 배출을 돕고 부기를 빠지게 하는 효과가 있는 것으로 알려져 있다. In addition, bitter gourd contains 120mg of vitamin C per 100g, so it has antioxidant action 20 times that of cucumber and 5 times that of lemon. As it contains this, it is good for diet by promoting the burning of fat, and the rich potassium component is known to have an active diuretic effect, thereby helping the excretion of sodium and reducing swelling.
이와 같이 여주는 다양한 생리활성을 가져 건강에 매우 유용한데, 인도 등 동남아지역에서는 여주를 기름에 볶아 반찬으로 요리해 먹기도 하나, 우리나라에서는 여주를 이용한 요리가 거의 없으며, 말려서 차로 끓여 먹거나 즙을 내서 먹는 등 그 활용방법이 미미하다.As such, bitter gourd has various physiological activities and is very useful for health. In Southeast Asia such as India, bitter gourd is fried in oil and cooked as a side dish, but in Korea, there are few dishes using bitter gourd. etc., the use of it is negligible.
따라서 건강에 유익한 여주를 일상생활에서 좀 더 간편하게 접할 수 있는 새로운 방안이 모색된다. Therefore, a new way to access Yeoju, which is beneficial to health, in daily life more conveniently is sought.
본 발명은 상기와 같은 문제점에 착안하여 제안된 것으로서, 본 발명의 목적은 여주 및 콜라겐에 의한 건강증진을 기대할 수 있으며, 풍미가 좋아 소비자들의 기호도도 높고 먹기도 간편한 새로운 조성의 여주콜라겐젤리 및 이러한 젤리를 용이하게 제조할 수 있는 새로운 방식의 여주콜라겐젤리 제조방법을 제공하는 것이다.The present invention has been proposed in view of the above problems, and the object of the present invention is to expect health promotion by bitter gourd and collagen, and a new composition of bitter gourd collagen jelly and such jelly with good flavor and high consumer preference and easy to eat. It is to provide a new method for preparing Yeoju collagen jelly that can be easily prepared.
본 발명의 특징에 따르면, 여주농축액 92∼95중량부, 피쉬콜라겐 3∼6중량부, 겔화제 1∼3중량부를 포함하는 것을 특징으로 하는 여주콜라겐젤리가 제공된다.According to a feature of the present invention, there is provided a bitter gourd collagen jelly comprising 92 to 95 parts by weight of bitter gourd concentrate, 3 to 6 parts by weight of fish collagen, and 1 to 3 parts by weight of a gelling agent.
본 발명의 다른 특징에 따르면, 생여주를 압착하여 여주착즙을 만드는 과정;According to another feature of the present invention, the process of making bitter gourd juice by squeezing raw bitter gourd;
상기 과정에서 만든 여주착즙을 교반탱크에 넣고 75~85℃로 가열하여 여주농축액을 만드는 과정; 상기 교반탱크의 온도를 75~85℃로 유지하면서 상기 교반탱크에 겔화제를 투입하여 교반시키는 과정; 상기 교반탱크의 온도를 75~85℃로 유지하면서 상기 교반탱크에 피쉬콜라겐을 투입하고 교반시켜서 원료혼합물을 만드는 과정; 상기 원료혼합물을 젤화되지 않도록 가온한 상태에서 스틱형 포장지에 주입하여 개별포장하는 과정; 및 상기 개별포장된 것을 냉각시켜서 상기 원료혼합물을 젤화시키는 과정;을 포함하는 것을 특징으로 하는 여주콜라겐젤리 제조방법이 제공된다.The process of making a bitter gourd concentrate by putting the bitter gourd juice made in the above process into a stirring tank and heating it to 75~85℃; A process of stirring by adding a gelling agent to the stirring tank while maintaining the temperature of the stirring tank at 75 ~ 85 ℃; The process of making a raw material mixture by adding and stirring fish collagen into the stirring tank while maintaining the temperature of the stirring tank at 75-85°C; The process of individually packaging the raw material mixture by injecting it into a stick-type packaging in a warm state so as not to gel; and a process of gelling the raw material mixture by cooling the individually packaged ones.
이상과 같은 구성의 본 발명은 여주농축액을 주성분으로 하고, 이에 보조성분으로 피쉬콜라겐이 함유되어 여주 및 콜라겐에 의한 당뇨예방, 당뇨개선 등의 건강증진을 기대할 수 있다. 또한, 스틱형 포장지에 포장되어 먹기도 간편하므로, 일상생활에서 여주를 좀 더 간편하게 즐길 수 있으며 풍미가 좋아 소비자들의 기호도도 높다.The present invention having the configuration as described above uses bitter gourd concentrate as a main component, and fish collagen is contained as an auxiliary component, so that health promotion such as diabetes prevention and diabetes improvement can be expected by bitter gourd and collagen. In addition, because it is packaged in a stick-type packaging and easy to eat, it is easier to enjoy bitter gourd in daily life, and the taste is good, so the consumer's preference is high.
따라서 소비자들이 여주를 일상생활에서 좀 더 간편하게 많이 먹을 수 있으며, 이에 여주의 소비량이 증가되어 여주재배농가의 수익증대에도 도움이 된다. Therefore, consumers can eat more bitter gourd in their daily life more conveniently, which increases the consumption of bitter melon, which helps to increase the profits of the Yeoju-growing farms.
또, 본 발명은 여주농축액과, 콜라겐, 겔화제가 혼합된 원료혼합물을 젤화시켜서 포장하지 않고, 원료혼합물을 가온상태, 즉, 액상상태로 포장지에 포장하고, 냉각시켜 원료혼합물을 겔화시키는 방법으로 제조함으로써, 제조도 용이한 장점을 가진다. In addition, the present invention does not gel the raw material mixture in which the bitter gourd concentrate, collagen, and gelling agent are mixed, and packs the raw material mixture in a warm state, that is, in a liquid state, in a wrapping paper, and cools it to gel the raw material mixture. By doing so, it has the advantage of being easy to manufacture.
이하에서는 본 발명을 좀 더 구체적으로 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명은 여주농축액, 피쉬콜라겐(어류유래 콜라겐), 젤화제를 포함한다.The present invention includes bitter melon concentrate, fish collagen (fish-derived collagen), and a gelling agent.
상기 여주농축액은 여주추출액을 농축시킨 것으로서, 생 여주를 착즙하여 농축시켜 제조된다. The bitter gourd concentrate is a concentrated bitter gourd extract, and is prepared by squeezing and concentrating raw bitter gourd.
콜라겐(collagen)은 섬유성 단백질의 일종으로서, 인체의 장기를 감싸는 막, 관절연골, 눈의 각막, 뼈와 피부 등에 주로 존재하며, 인체 각 부위에 다량 함유되어 세포와 세포를 연결하는 고리 같은 역할을 하며, 피부의 윤기와 탄력을 유지한다. 이러한 콜라겐은 체내에서 합성과 분해가 반복되나, 약 20세가 넘어가면 체내에서의 콜라겐 합성량이 감소되므로 식품 등을 통해 콜라겐을 섭취할 필요가 있다. Collagen, a kind of fibrous protein, is mainly present in the membrane surrounding the organs of the human body, articular cartilage, cornea of the eye, bone and skin, etc. and maintains the skin's luster and elasticity. Such collagen is repeatedly synthesized and decomposed in the body, but since the amount of collagen synthesis in the body decreases after about 20 years of age, it is necessary to ingest collagen through food or the like.
또한, 콜라겐은 당뇨 및 동맥경화 개선 기능도 가지는 것으로 알려져 있는데, 본 발명에서 이러한 콜라겐을 사용함으로써 여주의 약리효과에 콜라겐의 약리효과가 더해져서 한층 더 건강에 유익하다. In addition, collagen is known to have a function of improving diabetes and arteriosclerosis. By using such collagen in the present invention, the pharmacological effect of collagen is added to the pharmacological effect of bitter gourd, which is further beneficial to health.
콜라겐은 분자량이 크면 체내 흡수율이 떨어지므로 체내흡수율을 높이기 위해 비교적 분자량이 작은 저분자 콜라겐을 사용하는 것이 바람직하다. 일반적으로 어류유래 콜라겐은 육류유래 콜라겐에 비해 저분자여서 체내 흡수율이 높은데, 본 발명에서는 어류유래 콜라겐, 일명, 피쉬콜라겐을 사용한다. Since collagen has a high molecular weight, the absorption rate in the body decreases, so it is preferable to use a low molecular weight collagen having a relatively small molecular weight in order to increase the absorption rate in the body. In general, fish-derived collagen has a low molecular weight compared to meat-derived collagen and thus has a high absorption rate in the body. In the present invention, fish-derived collagen, also known as fish collagen, is used.
겔화제는 내용물을 겔화하기 위한 것으로서, 식품제조시 통상적으로 사용되는 한천, 잔탄검, 로커스트콩검, 젤라틴, 카라기난, 구아검, 젤란검, 알긴산 등이 사용된다.The gelling agent is for gelling the contents, and agar, xanthan gum, locust bean gum, gelatin, carrageenan, guar gum, gellan gum, alginic acid, etc. commonly used in food production are used.
바람직하게는 전체적인 맛과 식감 등의 풍미, 제품성형성 등을 고려할 때 여주농축액 92∼95중량부, 피쉬콜라겐 3∼6중량부, 겔화제 1∼3중량부를 혼합하는 것이 바람직하다.Preferably, it is preferable to mix 92 to 95 parts by weight of bitter gourd concentrate, 3 to 6 parts by weight of fish collagen, and 1 to 3 parts by weight of a gelling agent in consideration of overall taste and texture, flavor, and product formability.
이러한 구성을 가지는 본 발명은 다음과 같은 방법으로 제조된다.The present invention having such a configuration is manufactured by the following method.
1) 여주착즙을 만드는 과정.1) The process of making bitter gourd juice.
신선한 여주를 준비하여 깨끗하게 세척하고 물기를 제거한다. 물기를 제거한 여주를 잘라서 착즙기로 착즙한다.Prepare fresh bitter melon, wash thoroughly and drain. Cut the dried bitter gourd and juice it with a juicer.
2) 여주착즙을 농축하는 과정 2) The process of concentrating bitter gourd juice
상기 과정에서 수득한 여주 착즙을 배합탱크에 넣고 75~85℃ 정도로 가열하여 여주착즙을 농축시켜서 여주농축액을 만든다.The bitter gourd juice obtained in the above process is put in a mixing tank and heated to about 75-85° C. to concentrate the bitter gourd juice to make a bitter gourd concentrate.
3) 원료 배합과정 3) Raw material mixing process
배합탱크에 겔화제를 투입하여 겔화제가 녹도록 교반시킨 다음, 피쉬콜라겐을 투입하고, 75~85℃에서 약 30분 정도 추가로 교반하여 원료혼합물을 만든다. A gelling agent is added to the mixing tank and stirred to dissolve the gelling agent, then fish collagen is added, and the mixture is further stirred at 75-85° C. for about 30 minutes to make a raw material mixture.
4) 포장 및 냉각과정4) Packaging and cooling process
상기 과정에서 만든 원료혼합물을 포장기로 이송시키고, 포장봉지에 정량씩 투입하여 포장한다. 원료혼합물을 포장기로 이송시키고 포장하는 과정에서 원료혼합물의 온도가 75~85℃ 이하로 떨어지지 않도록 하는데, 온도가 상기 수준 이하로 떨어지면 원료혼합물이 겔화되어 포장작업이 곤란해진다.The raw material mixture made in the above process is transferred to a packaging machine, and the mixture is put into a packaging bag and packaged. In the process of transferring the raw material mixture to the packaging machine and packaging, the temperature of the raw material mixture does not fall below 75-85 ° C. When the temperature falls below the above level, the raw material mixture becomes gelled, making the packaging operation difficult.
포장봉지는 스틱형 포장봉지를 사용하며, 포장된 제품을 냉각시킨다. 이와 같이 하면 포장된 원료혼합물이 냉각되면서 겔화되는데, 포장봉지의 형태에 대응되는 형상으로 겔화되어 스틱형의 젤리가 된다.For the packaging bag, a stick-type packaging bag is used, and the packaged product is cooled. In this way, the packaged raw material mixture is cooled and gelled, and it is gelled in a shape corresponding to the shape of the packaging bag and becomes a stick-shaped jelly.
<관능테스트><sensory test>
실시예 1Example 1
여주를 압착하여 만든 여주착즙을 교반탱크에서 가열하여 여주농축액을 만들고, 80℃ 정도의 온도를 유지한 상태에서 여주농축액 93중량부에 대해 겔화제 2중량부를 투입하여 교반시킨 후, 피쉬콜라겐 5중량부를 투입하여 교반시켜서 원료혼합물을 만들었다. The bitter gourd juice made by pressing the bitter gourd is heated in a stirring tank to make the bitter gourd concentrate, and 2 parts by weight of a gelling agent is added to 93 parts by weight of the bitter gourd concentrate while maintaining the temperature at about 80 ° C. Part was added and stirred to make a raw material mixture.
수득된 원료혼합물을 스틱타입 봉지에 20g씩 투입하고 냉각시켜서 여주콜라겐젤리를 만들었다.20 g each of the obtained raw material mixture was put into a stick-type bag and cooled to make Yeoju collagen jelly.
남녀 평가요원 30명에게 상기 여주콜라겐젤리를 시식하게 한 후 5점 척도법(5점=아주 좋음, 4점=좋음, 3점=보통, 2점=나쁨, 1점=아주 나쁨)으로 관능평가 하였으며, 그 결과는 표 1과 같다. After having 30 male and female evaluators taste the Yeoju collagen jelly, sensory evaluation was performed using a 5-point scale method (5 points = very good, 4 points = good, 3 points = average, 2 points = bad, 1 point = very bad). , the results are shown in Table 1.
표 1을 통해 확인할 수 있는 바와 같이, 관능평가 결과 모든 항목에서 4.5 이상의 좋은 평가를 받았다. As can be seen from Table 1, as a result of the sensory evaluation, a good evaluation of 4.5 or higher was obtained in all items.
이와 같은 구성을 가지는 본 발명을 여주농축액을 주성분으로 하여 콜라겐을 보조성분으로 하여 만든 젤리로서, 여주 및 콜라겐에 의한 당뇨예방, 당뇨개선 등의 건강증진을 기대할 수 있다. 또한, 스틱형 포장지에 포장되어 먹기도 간편하고 보관도 용이하므로 일상생활에서 여주를 좀 더 간편하게 즐길 수 있으며, 풍미가 좋아 소비자들의 기호도도 높다. The present invention having such a composition is a jelly made by using bitter melon concentrate as a main component and collagen as an auxiliary component, and health promotion such as prevention of diabetes and improvement of diabetes by bitter melon and collagen can be expected. In addition, because it is packaged in a stick-type packaging paper, it is easy to eat and store, so you can enjoy bitter gourd in your daily life more conveniently, and the taste is good, so the consumer's preference is high.
또한, 본 발명은 원료혼합물을 가온된 상태로 스틱형 포장봉지에 투입하고, 냉각시켜서 내용물, 즉, 원료혼합물을 젤화시키기 때문에, 원료혼합물을 겔화시켜서 포장하는 경우에 비해 포장이 용이한 장점을 가진다. 즉, 원료혼합물을 겔화시켜서 제조하는 경우에는 겔화된 원료혼합물을 압출하여 성형하고, 절단한 후 포장용기에 투입하여야 하는데, 본 발명은 원료혼합물을 가온상태, 즉, 액상상태로 포장용기에 투입하고 냉각시켜 겔화시키기 때문에, 공정이 단축되고 생산성도 향상된다.In addition, in the present invention, since the raw material mixture is put into a stick-type packaging bag in a warm state and cooled to gel the contents, that is, the raw material mixture, packaging is easy compared to the case where the raw material mixture is gelled and packaged. . That is, when the raw material mixture is produced by gelling, the gelled raw material mixture is extruded, molded, cut, and then put into the packaging container. Since it is cooled and gelled, the process is shortened and productivity is improved.
Claims (3)
Yeoju collagen jelly comprising 92 to 95 parts by weight of bitter gourd concentrate, 3 to 6 parts by weight of fish collagen, and 1 to 3 parts by weight of a gelling agent.
상기 여주농축액은 생여주의 착즙을 가열하여 농축시킨 것을 특징으로 하는 여주콜라겐젤리.
The method of claim 1,
Yeoju collagen jelly, characterized in that the bitter gourd concentrate is concentrated by heating the juice of raw bitter gourd.
상기 과정에서 만든 여주착즙을 교반탱크에 넣고 75~85℃로 가열하여 여주농축액을 만드는 과정;
상기 교반탱크의 온도를 75~85℃로 유지하면서 상기 교반탱크에 겔화제를 투입하여 교반시키는 과정;
상기 교반탱크의 온도를 75~85℃로 유지하면서 상기 교반탱크에 피쉬콜라겐을 투입하고 교반시켜서 원료혼합물을 만드는 과정;
상기 원료혼합물을 젤화되지 않도록 가온한 상태에서 스틱형 포장지에 주입하여 개별포장하는 과정; 및
상기 개별포장된 것을 냉각시켜서 상기 원료혼합물을 젤화시키는 과정;을 포함하는 것을 특징으로 하는 여주콜라겐젤리 제조방법.The process of making bitter gourd juice by pressing raw bitter gourd;
The process of making a bitter gourd concentrate by putting the bitter gourd juice made in the above process into a stirring tank and heating it to 75~85℃;
A process of stirring by adding a gelling agent to the stirring tank while maintaining the temperature of the stirring tank at 75 ~ 85 ℃;
The process of making a raw material mixture by adding and stirring fish collagen to the stirring tank while maintaining the temperature of the stirring tank at 75-85°C;
The process of individually packaging the raw material mixture by injecting it into a stick-type packaging in a warm state so as not to gel; and
The process of cooling the individually packaged thing to gel the raw material mixture; Yeoju collagen jelly manufacturing method comprising the.
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| KR20190135438A (en) | 2019-10-25 | 2019-12-06 | 손만호 | Antioxidant composition comprising mixture of the extract of Chunggukjang and Modordica charantia |
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| KR101931359B1 (en) | 2017-12-07 | 2018-12-20 | 농업회사법인 주식회사 주성 | Manufacturing method for jelly using barley shoot powder and nano-collagen, and jelly manufactured by the same |
| KR20190135438A (en) | 2019-10-25 | 2019-12-06 | 손만호 | Antioxidant composition comprising mixture of the extract of Chunggukjang and Modordica charantia |
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