KR20230109936A - Diet jelly composition containing cissus extract and manufacturing method thereof - Google Patents
Diet jelly composition containing cissus extract and manufacturing method thereof Download PDFInfo
- Publication number
- KR20230109936A KR20230109936A KR1020220005788A KR20220005788A KR20230109936A KR 20230109936 A KR20230109936 A KR 20230109936A KR 1020220005788 A KR1020220005788 A KR 1020220005788A KR 20220005788 A KR20220005788 A KR 20220005788A KR 20230109936 A KR20230109936 A KR 20230109936A
- Authority
- KR
- South Korea
- Prior art keywords
- extract
- cissus
- weight
- jelly composition
- saccharide solution
- Prior art date
Links
- 235000017003 Cissus Nutrition 0.000 title claims abstract description 75
- 235000017014 Cissus repens Nutrition 0.000 title claims abstract description 75
- 235000015110 jellies Nutrition 0.000 title claims abstract description 64
- 239000000203 mixture Substances 0.000 title claims abstract description 60
- 239000008274 jelly Substances 0.000 title claims abstract description 58
- 235000005911 diet Nutrition 0.000 title claims abstract description 36
- 230000037213 diet Effects 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 244000035145 Cissus repens Species 0.000 title 1
- 241001355260 Cissus Species 0.000 claims abstract description 74
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 50
- 239000003349 gelling agent Substances 0.000 claims abstract description 32
- 235000000346 sugar Nutrition 0.000 claims abstract description 25
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 238000002360 preparation method Methods 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000012153 distilled water Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 108010010803 Gelatin Proteins 0.000 claims description 9
- 239000008273 gelatin Substances 0.000 claims description 9
- 229920000159 gelatin Polymers 0.000 claims description 9
- 235000019322 gelatine Nutrition 0.000 claims description 9
- 235000011852 gelatine desserts Nutrition 0.000 claims description 9
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 8
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 8
- 229920001817 Agar Polymers 0.000 claims description 7
- 239000008272 agar Substances 0.000 claims description 7
- 235000010419 agar Nutrition 0.000 claims description 7
- 229920001277 pectin Polymers 0.000 claims description 7
- 239000001814 pectin Substances 0.000 claims description 7
- 235000010987 pectin Nutrition 0.000 claims description 7
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 6
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 6
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 6
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 6
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 6
- 239000004386 Erythritol Substances 0.000 claims description 6
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 6
- 229920002148 Gellan gum Polymers 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 229920002752 Konjac Polymers 0.000 claims description 6
- 240000003183 Manihot esculenta Species 0.000 claims description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 6
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 6
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 6
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 6
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 6
- 235000010418 carrageenan Nutrition 0.000 claims description 6
- 239000000679 carrageenan Substances 0.000 claims description 6
- 229920001525 carrageenan Polymers 0.000 claims description 6
- 229940113118 carrageenan Drugs 0.000 claims description 6
- 235000019414 erythritol Nutrition 0.000 claims description 6
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 6
- 229940009714 erythritol Drugs 0.000 claims description 6
- 235000010492 gellan gum Nutrition 0.000 claims description 6
- 239000000216 gellan gum Substances 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 235000001727 glucose Nutrition 0.000 claims description 6
- 239000000252 konjac Substances 0.000 claims description 6
- 235000010485 konjac Nutrition 0.000 claims description 6
- 239000000845 maltitol Substances 0.000 claims description 6
- 235000010449 maltitol Nutrition 0.000 claims description 6
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 6
- 229940035436 maltitol Drugs 0.000 claims description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 6
- 235000010356 sorbitol Nutrition 0.000 claims description 6
- 239000000600 sorbitol Substances 0.000 claims description 6
- 229960002920 sorbitol Drugs 0.000 claims description 6
- 229940013618 stevioside Drugs 0.000 claims description 6
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 6
- 235000019202 steviosides Nutrition 0.000 claims description 6
- 239000000811 xylitol Substances 0.000 claims description 6
- 235000010447 xylitol Nutrition 0.000 claims description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 6
- 229960002675 xylitol Drugs 0.000 claims description 6
- 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 claims description 6
- 229960001031 glucose Drugs 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 4
- 230000000378 dietary effect Effects 0.000 claims 1
- 230000001747 exhibiting effect Effects 0.000 abstract description 5
- 235000001916 dieting Nutrition 0.000 abstract description 3
- 230000037228 dieting effect Effects 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 239000007787 solid Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 4
- 229920001296 polysiloxane Polymers 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 241000544066 Stevia Species 0.000 description 3
- 235000008504 concentrate Nutrition 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000008369 fruit flavor Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 102000016267 Leptin Human genes 0.000 description 1
- 108010092277 Leptin Proteins 0.000 description 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000219100 Rhamnaceae Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000002830 appetite depressant Substances 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940039781 leptin Drugs 0.000 description 1
- NRYBAZVQPHGZNS-ZSOCWYAHSA-N leptin Chemical compound O=C([C@H](CO)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CC=1C2=CC=CC=C2NC=1)NC(=O)[C@H](CC(C)C)NC(=O)[C@@H](NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CO)NC(=O)CNC(=O)[C@H](CCC(N)=O)NC(=O)[C@@H](N)CC(C)C)CCSC)N1CCC[C@H]1C(=O)NCC(=O)N[C@@H](CS)C(O)=O NRYBAZVQPHGZNS-ZSOCWYAHSA-N 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 238000003809 water extraction Methods 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- 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
-
- 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
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
-
- 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
- A23V2200/332—Promoters of weight control and weight loss
Landscapes
- 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)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
본 발명은 시서스 추출물이 함유된 다이어트용 젤리 조성물 및 그 제조방법에 관한 것으로, 더욱 상세하게는 시서스 추출물, 당류용액 및 젤화제가 함유되어 이루어지며, 당류를 증류수에 용해시켜 당류용액을 제조하는 당류용액제조단계, 상기 당류용액제조단계를 통해 제조된 당류용액에 시서스 추출물을 적하하여 교반하는 시서스추출물적하단계 및 상기 시서스추출물적하단계를 통해 제조된 혼합물에 젤화제를 혼합하는 젤화제혼합단계를 통해 제조된다.
상기의 조성물 및 제조방법을 통해 제조되는 젤리는 설탕이 함유된 젤리와 대등한 식감 및 기호도를 나타내면서도 칼로리가 낮아 다이어트에 효과적이다. The present invention relates to a jelly composition for diet containing Cissus extract and a method for manufacturing the same, and more particularly, to a saccharide solution preparation step comprising a Cissus extract, a saccharide solution and a gelling agent, wherein the saccharide is dissolved in distilled water to prepare a saccharide solution, a Cissus extract dropping step of adding and stirring the Cissus extract to the saccharide solution prepared through the saccharide solution preparation step, and gelling the mixture prepared through the Cissus extract dropping step. It is prepared through a gelling agent mixing step of mixing the agent.
Jelly prepared through the above composition and manufacturing method is effective for dieting due to its low calorie content while exhibiting texture and preference comparable to sugar-containing jelly.
Description
본 발명은 시서스 추출물이 함유된 다이어트용 젤리 조성물 및 그 제조방법에 관한 것으로, 더욱 상세하게는 설탕이 함유된 젤리와 대등한 식감 및 기호도를 나타내면서도 칼로리가 낮아 다이어트에 효과적인 시서스 추출물이 함유된 다이어트용 젤리 조성물 및 그 제조방법에 관한 것이다.The present invention relates to a jelly composition for diet containing Cissus extract and a method for manufacturing the same, and more particularly, to a jelly composition for diet containing a Cissus extract effective for dieting due to its low calorie content while exhibiting texture and palatability equivalent to that of sugar-containing jelly, and a method for manufacturing the same.
일반적으로 식용젤리는 간식용으로써 설탕과 겔화제(젤라틴, 한천 및 펙틴 등)를 주원료로 사용한다. 겔화제의 종류와 배합비율에 따라, 젤리의 조직감에 영향을 주어 경화도, 생산능 및 성형능력과 연관이 있다.In general, edible jellies are snacks and use sugar and a gelling agent (gelatin, agar, pectin, etc.) as main ingredients. Depending on the type and mixing ratio of the gelling agent, it affects the texture of the jelly and is related to the degree of hardening, productivity and molding ability.
식용젤리는 크게 2가지 형태로 나뉘는데, 첫번째로는, 실리콘틀 등에 넣고 겔화시켜 고상의 형태로 제조하는 구미젤리와 봉지에 넣어 고상의 형태로 제조하는스틱 젤리로 구분된다.Edible jellies are largely divided into two types. First, they are divided into gummy jellies prepared in a solid form by gelling in a silicone mold and stick jellies prepared in a solid form by putting them in a bag.
구미젤리 형태의 식품을 제조하기 위해서는 고체성분이 부유물 없이 용해되고, 고형화 될 수 있는 당성분을 함유해야 한다. 일반적인 젤리는 추가적으로 향미및 착색물질을 첨가하여 기호도를 높이는 방법을 사용한다.In order to manufacture gummy jelly-type food, the solid component must contain a sugar component that can be dissolved and solidified without suspended solids. Common jellies use a method of increasing the degree of preference by adding additional flavors and coloring substances.
또한, 젤리는 디저트의 일종이며 겔류에 속하는데, 오랫동안 다양한 맛과 향을 가미하여 간식 및 디저트 식품으로 섭취해 왔다. 최근 다양한 식품소재를 활용한 젤리제품이 개발되고 있으며, 편한 목넘김과 기호에 따른 식감으로 인해 다양한 구미젤리관련 기술이 개발되고 있다.In addition, jelly is a type of dessert and belongs to gels, and has been consumed as snacks and desserts with various flavors and fragrances for a long time. Recently, jelly products using various food materials are being developed, and various gummy jelly-related technologies are being developed due to comfortable swallowing and texture according to taste.
그러나, 종래에 구미젤리 제품은 설탕과 물엿을 주성분으로 하여 칼로리가 높기 때문에, 다량 섭취시 비만을 유발하며, 취식자의 건강에 악영향을 미칠 수 있는 문제점이 있었다.However, since conventional gummy jelly products contain sugar and starch syrup as main components and have high calories, a large amount of them can cause obesity and adversely affect the health of eaters.
본 발명의 목적은 설탕이 함유된 젤리와 대등한 식감 및 기호도를 나타내면서도 칼로리가 낮아 다이어트에 효과적인 시서스 추출물이 함유된 다이어트용 젤리 조성물 및 그 제조방법을 제공하는 것이다.An object of the present invention is to provide a jelly composition for diet containing a Cissus extract effective for a diet with low calories while exhibiting a texture and preference comparable to sugar-containing jelly, and a method for manufacturing the same.
본 발명의 목적은 시서스 추출물, 당류용액 및 젤화제가 함유되며, 상기 당류는 말티톨, 자일리톨, 솔비톨, 프락토올리고당, 스테비오사이드, 에리스리톨 및 포도당으로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것을 특징으로 하는 시서스 추출물이 함유된 다이어트용 젤리 조성물을 제공함에 의해 달성된다.An object of the present invention is achieved by providing a jelly composition for diet containing a Cissus extract, characterized in that it contains Cissus extract, a saccharide solution and a gelling agent, wherein the saccharide is composed of at least one selected from the group consisting of maltitol, xylitol, sorbitol, fructooligosaccharide, stevioside, erythritol and glucose.
본 발명의 바람직한 특징에 특징에 따르면, 상기 시서스 추출물이 함유된 다이어트용 젤리 조성물은 시서스 추출물 12 내지 18 중량%, 당류용액 46 내지 62 중량%, 향료 2 내지 4 중량%, 농축과즙 1.5 내지 2.5 중량%, 구연산 0.5 내지 1.5 중량% 및 젤화제 20 내지 30 중량%로 이루어지는 것으로 한다.According to a preferred feature of the present invention, the diet jelly composition containing the Cissus extract is composed of 12 to 18% by weight of Cissus extract, 46 to 62% by weight of saccharide solution, 2 to 4% by weight of flavoring, 1.5 to 2.5% by weight of concentrated fruit juice, 0.5 to 1.5% by weight of citric acid and 20 to 30% by weight of a gelling agent.
본 발명의 더 바람직한 특징에 따르면, 상기 당류용액은 75 내지 85Brix의 당도를 나타내는 것으로 한다.According to a more preferred feature of the present invention, the saccharide solution exhibits a sugar content of 75 to 85Brix.
본 발명의 더욱 바람직한 특징에 따르면, 상기 젤화제는 젤란검, 젤라틴, 펙틴, 카라기난, 타피오카, 곤약, 한천 및 카르복시메틸셀룰로오스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the gelling agent is composed of at least one selected from the group consisting of gellan gum, gelatin, pectin, carrageenan, tapioca, konjac, agar, and carboxymethylcellulose.
또한, 본 발명의 목적은 당류를 증류수에 용해시켜 당류용액을 제조하는 당류용액제조단계, 상기 당류용액제조단계를 통해 제조된 당류용액에 시서스 추출물을 적하하여 교반하는 시서스추출물적하단계 및 상기 시서스추출물적하단계를 통해 제조된 혼합물에 젤화제를 혼합하는 젤화제혼합단계로 이루어지는 것을 특징으로 하는 시서스 추출물이 함유된 다이어트용 젤리 조성물의 제조방법을 제공함에 의해서도 달성될 수 있다.In addition, an object of the present invention is to provide a method for producing a jelly composition for diet containing Cissus extract, characterized in that it consists of a saccharide solution preparation step of dissolving sugars in distilled water to prepare a saccharide solution, a Cissus extract dropping step of adding and stirring the Cissus extract to the saccharide solution prepared through the saccharide solution preparation step, and a gelling agent mixing step of mixing a gelling agent with the mixture prepared through the Cissus extract dropping step. can
본 발명의 바람직한 특징에 따르면, 상기 당류는 말티톨, 자일리톨, 솔비톨, 프락토올리고당, 스테비오사이드, 에리스리톨 및 포도당으로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것으로 한다.According to a preferred feature of the present invention, the saccharide is composed of at least one selected from the group consisting of maltitol, xylitol, sorbitol, fructooligosaccharide, stevioside, erythritol and glucose.
본 발명의 더 바람직한 특징에 따르면, 상기 젤화제는 젤란검, 젤라틴, 펙틴, 카라기난, 타피오카, 곤약, 한천 및 카르복시메틸셀룰로오스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the gelling agent is composed of at least one selected from the group consisting of gellan gum, gelatin, pectin, carrageenan, tapioca, konjac, agar, and carboxymethylcellulose.
본 발명의 더욱 바람직한 특징에 따르면, 상기 시서스추출물적하단계와 상기 젤화제혼합단계는 70 내지 90℃의 온도에서 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the Cissus extract dropping step and the gelling agent mixing step are made at a temperature of 70 to 90 ° C.
본 발명에 따른 시서스 추출물이 함유된 다이어트용 젤리 조성물 및 그 제조방법은 설탕이 함유된 젤리와 대등한 식감 및 기호도를 나타내면서도 칼로리가 낮아 다이어트에 효과적인 젤리 조성물을 제공하는 탁월한 효과를 나타낸다.The jelly composition for diet containing Cissus extract and its manufacturing method according to the present invention exhibits an excellent effect of providing a jelly composition effective for diet with low calories while exhibiting texture and preference comparable to sugar-containing jelly.
도 1은 본 발명에 따른 시서스 추출물이 함유된 다이어트용 젤리 조성물의 제조방법을 나타낸 순서도이다.1 is a flow chart showing a method for manufacturing a jelly composition for diet containing a Cissus extract according to the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is intended to be explained in detail to the extent that those skilled in the art can easily practice the invention. This does not mean that the technical spirit and scope of the present invention are limited.
본 발명에 따른 시서스 추출물이 함유된 다이어트용 젤리 조성물은 시서스 추출물, 당류용액 및 젤화제가 함유되며, 시서스 추출물 12 내지 18 중량%, 당류용액 46 내지 62 중량% 및 젤화제 20 내지 30 중량%가 함유되는 것이 바람직하며, 시서스 추출물 12 내지 18 중량%, 당류용액 46 내지 62 중량%, 향료 2 내지 4 중량%, 농축과즙 1.5 내지 2.5 중량%, 구연산 0.5 내지 1.5 중량% 및 젤화제 20 내지 30 중량%로 이루어지는 것이 가장 바람직하다.The jelly composition for diet containing Cissus extract according to the present invention contains Cissus extract, saccharide solution and gelling agent, preferably containing 12 to 18% by weight of Cissus extract, 46 to 62% by weight of saccharide solution, and 20 to 30% by weight of gelling agent, 12 to 18% by weight of Cissus extract, 46 to 62% by weight of saccharide solution, 2 to 4% by weight of flavoring agent, and 1 concentrated fruit juice. It is most preferably composed of .5 to 2.5% by weight, 0.5 to 1.5% by weight of citric acid and 20 to 30% by weight of a gelling agent.
상기 시서스 추출물은 시서스를 열수추출하여 제조되며, 더욱 상세하게는 시서스 100 중량부에 용매 200 내지 1000 중량부를 혼합하고 70 내지 90℃의 온도로 10 내지 30분 동안 가열하는 과정을 통해 제조된다.The Cissus extract is prepared by hot water extraction of Cissus, and more specifically, by mixing 200 to 1000 parts by weight of a solvent with 100 parts by weight of Cissus and heating at a temperature of 70 to 90 ° C. for 10 to 30 minutes.
상기 시서스(cissus)는 갈매나무목 포도과 시수스속에 속하는 상록성 여러해살이풀로서, 인도담쟁이 넝쿨이라고도 불리는 허브의 한 종류를 의미한다. 상기 시서스는 예부터 약용식물로 활용되어 그 효능을 인정받았고, 열대지방에서 주로 자라며 생명력이 강하다. 시서스는 체내의 렙틴 호르몬 분비를 조절하여 천연 식욕억제제의 역할을 하기 때문에, 본 발명에 따른 다이어트용 젤리 조성물에 다이어트 효과를 부여하는 역할을 한다.The cissus is an evergreen perennial plant belonging to the genus Cisus of the buckthorn family, and refers to a kind of herb also called Indian ivy. The Cissus has been used as a medicinal plant since ancient times and its efficacy has been recognized, and it grows mainly in tropical regions and has strong vitality. Since Cissus acts as a natural appetite suppressant by regulating the secretion of leptin hormone in the body, it serves to impart a diet effect to the diet jelly composition according to the present invention.
상기 시서스 추출물의 함량이 12 중량% 미만이면 상기의 효과가 미미하며, 상기 시서스 추출물의 함량이 18 중량%를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 젤리 조성물의 식감, 맛 및 기호도가 저하될 수 있다.If the content of the Cissus extract is less than 12% by weight, the above effect is insignificant, and if the content of the Cissus extract exceeds 18% by weight, the texture, taste and preference of the jelly composition may be reduced without greatly improving the above effect.
이때, 시서스 추출물을 제조하는 과정에서 사용되는 상기 용매는 물, 탄소수 1 내지 4개의 무수 또는 함수 저급 알코올을 사용할 수 있다.At this time, the solvent used in the process of preparing the Cissus extract may be water, anhydrous or hydrated lower alcohol having 1 to 4 carbon atoms.
상기 당류용액은 46 내지 62 중량%가 함유되며 정제수에 당류를 혼합하여 제조되는데, 정제수와 당류를 혼합하여 이루어진 당류용액이 75 내지 85Brix의 당도를 나타내도록 제조되는 것이 바람직하며, 상기의 당도를 나타내는 당류용액은 젤리 조성물의 맛과 기호도를 향상시키는 역할을 한다.The saccharide solution contains 46 to 62% by weight and is prepared by mixing sugars with purified water. It is preferable that the saccharide solution formed by mixing purified water and sugars has a sugar content of 75 to 85 Brix. The sugar solution showing the sugar content serves to improve the taste and preference of the jelly composition.
상기 당류용액의 함량이 46 중량% 미만이면 상기의 효과가 미미하며, 상기 당류용액의 함량이 62중량%를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 젤리 조성물의 단맛을 지나치게 증가시킬 뿐만 아니라, 젤리의 식감이 저하될 수 있다.If the content of the saccharide solution is less than 46% by weight, the above effect is insignificant, and if the content of the saccharide solution exceeds 62% by weight, the above effect is not greatly improved and the sweetness of the jelly composition is excessively increased. In addition, the texture of the jelly may be reduced.
이때, 상기 당류는 말티톨, 자일리톨, 솔비톨, 프락토올리고당, 스테비오사이드, 에리스리톨 및 포도당으로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것이 바람직한데, 상기의 성분으로 이루어지는 당류는 우수한 단맛을 나타내면서도 칼로리가 낮아 다이어트에 효과적이다.In this case, the saccharide is preferably composed of at least one selected from the group consisting of maltitol, xylitol, sorbitol, fructooligosaccharide, stevioside, erythritol, and glucose.
상기 젤화제는 20 내지 30 중량%가 함유되며, 본 발명에 따른 젤리 조성물이 젤리의 형태로 가공될 수 있도록 할 뿐만 아니라, 우수한 식감을 나타낼 수 있도록 하는 역할을 하는데, 상기 젤화제의 함량이 20 중량% 미만이면 상기의 효과가 미미하며, 상기 젤화제의 함량이 30 중량%를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 젤리의 맛과 기호도가 저하될 수 있다.The gelling agent is contained in an amount of 20 to 30% by weight, and serves not only to allow the jelly composition according to the present invention to be processed in the form of a jelly, but also to exhibit an excellent texture.
이때, 상기 젤화제는 젤란검, 젤라틴, 펙틴, 카라기난, 타피오카, 곤약, 한천 및 카르복시메틸셀룰로오스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것이 바람직하다.In this case, the gelling agent is preferably composed of at least one selected from the group consisting of gellan gum, gelatin, pectin, carrageenan, tapioca, konjac, agar, and carboxymethylcellulose.
또한, 본 발명에 따른 시서스 추출물이 함유된 다이어트용 젤리 조성물의 제조방법은 당류를 증류수에 용해시켜 당류용액을 제조하는 당류용액제조단계(S101), 상기 당류용액제조단계(S101)를 통해 제조된 당류용액에 시서스 추출물을 적하하여 교반하는 시서스추출물적하단계(S103) 및 상기 시서스추출물적하단계(S103)를 통해 제조된 혼합물에 젤화제를 혼합하는 젤화제혼합단계(S105)로 이루어진다.In addition, the method for producing a jelly composition for diet containing Cissus extract according to the present invention includes a saccharide solution preparation step (S101) of dissolving sugars in distilled water to prepare a saccharide solution, a Cissus extract dropping step (S103) of adding and stirring Cissus extract to the saccharide solution prepared through the saccharide solution preparation step (S101), and a gel in the mixture prepared through the Cissus extract dropping step (S103). It consists of a gelling agent mixing step (S105) of mixing the agent.
상기 당류용액제조단계(S101)는 당류를 증류수에 용해시켜 당류용액을 제조하는 단계로, 당류를 증류수에 용해시켜 75 내지 85brix의 당도를 나타내는 당류용액을 제조하는 단계다.The saccharide solution preparation step (S101) is a step of preparing a saccharide solution by dissolving saccharides in distilled water, and preparing a saccharide solution having a sugar content of 75 to 85 brix by dissolving saccharides in distilled water.
이때, 상기 당류는 말티톨, 자일리톨, 솔비톨, 프락토올리고당, 스테비오사이드, 에리스리톨 및 포도당으로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것이 바람직하다.In this case, the saccharide is preferably composed of at least one selected from the group consisting of maltitol, xylitol, sorbitol, fructooligosaccharide, stevioside, erythritol, and glucose.
상기 시서스추출물적하단계(S103)는 상기 당류용액제조단계(S101)를 통해 제조된 당류용액에 시서스 추출물을 적하하여 교반하는 단계로, 상기 당류용액제조단계를 통해 제조된 75 내지 85brix의 당도를 나타내는 당류용액 46 내지 62 중량%에 시서스 추출물 12 내지 18 중량%를 70 내지 90℃의 온도조건에서 적하하여 이루어진다.The Cissus extract dropping step (S103) is a step in which the Cissus extract is added dropwise to the saccharide solution prepared in the saccharide solution preparation step (S101) and stirred. 12 to 18 wt% of the Cissus extract is added dropwise to 46 to 62 wt% of the saccharide solution having a sugar content of 75 to 85 brix prepared through the saccharide solution preparation step (S101) at a temperature of 70 to 90 ° C. It is done.
이때, 상기 시서스 추출물의 역할 및 제조방법은 상기 시서스 추출물이 함유된 다이어트용 젤리 조성물에 기재된 내용과 동일하므로, 이에 대한 설명은 생략하기로 한다.At this time, since the role and manufacturing method of the Cissus extract are the same as those described in the jelly composition for diet containing the Cissus extract, the description thereof will be omitted.
또한, 상기 시서스 추출물과 함께 향료 2 내지 4 중량%, 농축과즙 1.5 내지 2.5 중량%, 구연산 0.5 내지 1.5 중량%가 더 함유될 수도 있다.In addition, 2 to 4% by weight of a flavoring agent, 1.5 to 2.5% by weight of concentrated fruit juice, and 0.5 to 1.5% by weight of citric acid may be further contained together with the Cissus extract.
상기 젤화제혼합단계(S105)는 상기 시서스추출물적하단계(S103)를 통해 제조된 혼합물에 젤화제를 혼합하는 단계로, 상기 시서스추출물적하단계(S103)를 통해 제조된 혼합물을 70 내지 90℃의 온도로 가열한 상태에서 젤화제 20 내지 30 중량%를 혼합하는 과정으로 이루어진다.The gelling agent mixing step (S105) is a step of mixing a gelling agent with the mixture prepared through the Cissus extract dropping step (S103), and the mixture prepared through the Cissus extract dropping step (S103) is heated to a temperature of 70 to 90 ° C. It consists of a process of mixing 20 to 30% by weight of the gelling agent.
이때, 상기 젤화제는 젤란검, 젤라틴, 펙틴, 카라기난, 타피오카, 곤약, 한천 및 카르복시메틸셀룰로오스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것이 바람직하며, 상기의 성분으로 이루어지는 젤화제의 함유로 인해 발생하는 효과나 젤호제의 함량에 따른 임계적 의의는 상기 시서스 추출물이 함유된 다이어트용 젤리 조성물에 기재된 내용과 동일하므로, 이에 대한 설명은 생략하기로 한다.At this time, the gelling agent is preferably composed of at least one selected from the group consisting of gellan gum, gelatin, pectin, carrageenan, tapioca, konjac, agar, and carboxymethyl cellulose, and the effect caused by the inclusion of the gelling agent composed of the above ingredients or the critical significance according to the content of the gel size is the same as that described in the jelly composition for diet containing the Cissus extract, so the description thereof will be omitted.
상기의 젤화제혼합단계(S105) 이후에는 젤화제가 혼합된 혼합물을 실리콘으로 이루어진 성형틀에 붓고 -5 내지 -3℃의 온도로 15 내지 30분 동안 냉각하여 젤로형태로 성형하는 과정이 진행되는데, 이때 젤리는 원형, 사각형, 삼각형 등과 같은 다양한 형태로 제조될 수 있으며, 구미젤리 또는 스틱형태의 젤리로 제조될 수 있다.After the gelling agent mixing step (S105), the mixture in which the gelling agent is mixed is poured into a mold made of silicone and cooled at a temperature of -5 to -3 ° C for 15 to 30 minutes to form a jello.
이하에서는, 본 발명에 따른 시서스 추출물이 함유된 다이어트용 젤리 조성물의 제조방법 및 그 제조방법으로 제조된 젤리 조성물의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, the manufacturing method of the jelly composition for diet containing the Cissus extract according to the present invention and the physical properties of the jelly composition prepared by the manufacturing method will be described with examples.
<제조예 1> 시서스 추출물의 제조<Preparation Example 1> Preparation of Cissus extract
시서스 100 중량부에 용매(물) 500 중량부를 혼합하고 80℃의 온도로 20분 동안 가열한 후에 고형분을 여과하여 시서스 추출물을 제조하였다. Cissus extract was prepared by mixing 100 parts by weight of Cissus with 500 parts by weight of a solvent (water), heating at 80° C. for 20 minutes, and filtering the solid content.
<실시예 1><Example 1>
말리톨 38 중량%와 스테비아 13 중량%를 정제수에 용해하여 당도가 80Brix인 당류용액을 제조하고, 상기 당류용액 51 중량%에 상기 제조예 1을 통해 제조된 시서스 추출물 16 중량%, 향료(사과 과일향) 3 중량%, 사과농축과즙 2 중량%, 구연산 1 중량%를 80℃의 온도에서 적하한 후에 250rpm의 속도로 교반하여 혼합물을 제조하고, 상기 혼합물을 80℃의 온도로 가열한 상태에서 젤라틴 14 중량%와 티피오카 13 중량%를 혼합하고 300rpm으로 교반한 후에 실리콘 성형틀에 붓고 -4℃의 온도로 22분 동안 냉각하여 시서스 추출물이 함유된 다이어트용 젤리 조성물을 제조하였다.38% by weight of maltol and 13% by weight of stevia were dissolved in purified water to prepare a saccharide solution having a sugar content of 80 Brix, and 16% by weight of Cissus extract prepared in Preparation Example 1, 3% by weight of flavor (apple fruit flavor), 2% by weight of apple concentrate, and 1% by weight of citric acid were added dropwise to 51% by weight of the sugar solution at a temperature of 80 ° C., followed by stirring at a speed of 250 rpm. A mixture was prepared, and 14% by weight of gelatin and 13% by weight of Tipioca were mixed while the mixture was heated to a temperature of 80 ° C., stirred at 300 rpm, poured into a silicone mold, and cooled at a temperature of -4 ° C. for 22 minutes. A jelly composition for diet containing Cissus extract was prepared.
<실시예 2><Example 2>
상기 실시예 1과 동일하게 진행하되, 말리톨 36 중량%, 프락토 올리고당 2 중량% 및 스테비아 13 중량%가 함유된 당류용액을 사용하여 시서스 추출물이 함유된 다이어트용 젤리 조성물을 제조하였다.In the same manner as in Example 1, a jelly composition for diet containing Cissus extract was prepared using a saccharide solution containing 36% by weight of malitol, 2% by weight of fructooligosaccharide, and 13% by weight of stevia.
<실시예 3><Example 3>
상기 실시예 1과 동일하게 진행하되, 말리톨 40 중량%, 프락토 올리고당 1 중량% 및 스테비아 10 중량%가 함유된 당류용액을 사용하여 시서스 추출물이 함유된 다이어트용 젤리 조성물을 제조하였다.In the same manner as in Example 1, a jelly composition for diet containing Cissus extract was prepared using a saccharide solution containing 40% by weight of malitol, 1% by weight of fructo-oligosaccharide, and 10% by weight of stevia.
<비교예 1><Comparative Example 1>
설탕 24 중량%, 맥아물엿 35 중량%로 이루어진 혼합액에 상기 제조예 1을 통해 제조된 시서스 추출물 16 중량%, 향료(사과 과일향) 2 중량%, 사과농축과즙 2 중량%, 구연산 1 중량%를 80℃의 온도에서 적하한 후에 250rpm의 속도로 교반하여 혼합물을 제조하고, 상기 혼합물을 80℃의 온도로 가열한 상태에서 젤라틴 20 중량%를 혼합하고 300rpm의 속도로 교반한 후에 실리콘 성형틀에 붓고 -4℃의 온도로 22분 동안 냉각하여 시서스 추출물이 함유된 다이어트용 젤리 조성물을 제조하였다.To a mixture of 24 wt% sugar and 35 wt% maltose syrup, 16 wt% Cissus extract, 2 wt% flavor (apple fruit flavor), 2 wt% apple concentrate, and 1 wt% citric acid prepared in Preparation Example 1 were added dropwise at a temperature of 80 ° C, stirred at a speed of 250 rpm to prepare a mixture, and mixing the mixture with 20 wt % gelatin while heating the mixture to a temperature of 80 ° C. After stirring at a speed of 300 rpm, it was poured into a silicone molding mold and cooled at a temperature of -4 ° C for 22 minutes to prepare a diet jelly composition containing Cissus extract.
<비교예 2><Comparative Example 2>
상기 비교예 1과 동일하게 진해하되, 맥아물엿 33 중량%를 사용하고, 사과농축과즙 4 중량%를 사용하여 시서스 추출물이 함유된 다이어트용 젤리 조성물을 제조하였다.In the same way as in Comparative Example 1, a jelly composition for diet containing Cissus extract was prepared using 33% by weight of malt syrup and 4% by weight of apple concentrate juice.
상기 실시예 1 내지 3 및 비교예 1을 통해 제조된 시서스 추출물이 함유된 다이어트용 젤리 조성물의 칼로리, 견고성 및 탄력성을 측정하여 아래 표 1에 나타내었다.Calories, firmness and elasticity of the diet jelly composition containing Cissus extract prepared in Examples 1 to 3 and Comparative Example 1 were measured and shown in Table 1 below.
{단, 칼로리는 calorimeter를 사용하여 측정하였으며, 견고성 및 탄력성은Texture analyzer를 이용해 젤리 조성물에 5g의 힘을 가해 견고성을 측정하고, 반발력을 통해 탄력성을 측정하는 과정을 2회수행한 후에 평균값으로 나타내었다.}{However, calories were measured using a calorimeter, and firmness and elasticity were measured by applying a force of 5 g to the jelly composition using a texture analyzer, and the process of measuring elasticity through repulsive force was performed twice. The average value was shown.}
<표 1><Table 1>
상기 표 1에 나타낸 것처럼, 본 발명의 실시예 1 내지 3을 통해 제조된 젤리 조성물은 설탕과 물엿을 사용하여 제조된 비교예 1 내지 2의 젤리 조성물과 비교한 결과 견고성이나 탄력성은 대당한 물성을 나타내면서도 칼로리가 월등하게 낮은 것을 알 수 있다.As shown in Table 1, the jelly composition prepared through Examples 1 to 3 of the present invention has firmness and elasticity as a result of comparison with the jelly compositions of Comparative Examples 1 to 2 prepared using sugar and starch syrup. It can be seen that the calorie is significantly lower while showing physical properties.
또한, 상기 실시예 1 내지 3 및 비교예 1을 통해 제조된 시서스 추출물이 함유된 다이어트용 젤리 조성물의 전체적인 기호도, 외관, 단맛 및 식감을 측정하여 아래 표 2에 나타내었다.In addition, the overall preference, appearance, sweetness and texture of the jelly composition for diet containing the Cissus extract prepared in Examples 1 to 3 and Comparative Example 1 were measured and shown in Table 2 below.
{단, 젤리 조성물의 전체적인 기호도, 외관, 단맛 및 식감은 피시험자 20명을 대상으로 하여 5점 척도법으로 나타내었다.{However, the overall preference, appearance, sweetness and texture of the jelly composition were expressed on a 5-point scale with 20 test subjects.
5점:매우 우수, 4점:우수, 3점:보통, 2점:나쁨, 1점:매우나쁨}5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very bad}
<표 2><Table 2>
상기 표 2에 나타낸 것처럼, 본 발명의 실시예 1 내지 3을 통해 제조된 젤리 조성물은 설탕과 물엿을 사용하여 제조된 비교예 1 내지 2의 젤리 조성물과 대등한 기호도, 외관, 단맛 및 식감을 나타내는 것을 알 수 있다.As shown in Table 2, the jelly composition prepared through Examples 1 to 3 of the present invention exhibits palatability, appearance, sweetness and texture comparable to the jelly compositions of Comparative Examples 1 to 2 prepared using sugar and starch syrup. It can be seen that it exhibits.
따라서, 본 발명에 따른 시서스 추출물이 함유된 다이어트용 젤리 조성물 및 그 제조방법은 설탕이 함유된 젤리와 대등한 식감 및 기호도를 나타내면서도 칼로리가 낮아 다이어트에 효과적인 젤리 조성물을 제공한다.Therefore, the jelly composition for diet containing the Cissus extract and the manufacturing method thereof according to the present invention provide a jelly composition effective for dieting with low calories while exhibiting texture and preference comparable to sugar-containing jellies.
S101 ; 당류용액제조단계
S103 ; 시서스추출물적하단계
S105 ; 젤화제혼합단계S101; Sugar solution preparation step
S103; Cissus extract loading step
S105; Gelling agent mixing step
Claims (8)
상기 당류는 말티톨, 자일리톨, 솔비톨, 프락토올리고당, 스테비오사이드, 에리스리톨 및 포도당으로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것을 특징으로 하는 시서스 추출물이 함유된 다이어트용 젤리 조성물.
Contains Cissus extract, saccharide solution and gelling agent,
The saccharide is a jelly composition for diet containing Cissus extract, characterized in that it consists of at least one selected from the group consisting of maltitol, xylitol, sorbitol, fructooligosaccharide, stevioside, erythritol and glucose.
상기 시서스 추출물이 함유된 다이어트용 젤리 조성물은 시서스 추출물 12 내지 18 중량%, 당류용액 46 내지 62 중량%, 향료 2 내지 4 중량%, 농축과즙 1.5 내지 2.5 중량%, 구연산 0.5 내지 1.5 중량% 및 젤화제 20 내지 30 중량%로 이루어지는 것을 특징으로 하는 시서스 추출물이 함유된 다이어트용 젤리 조성물.
The method of claim 1,
The diet jelly composition containing Cissus extract contains 12 to 18% by weight of Cissus extract, 46 to 62% by weight of saccharide solution, 2 to 4% by weight of flavoring, 1.5 to 2.5% by weight of concentrated fruit juice, 0.5 to 1.5% by weight of citric acid, and 20 to 30% by weight of a gelling agent. Dietary jelly composition containing Cissus extract, characterized in that composed of.
상기 당류용액은 75 내지 85Brix의 당도를 나타내는 것을 특징으로 하는 시서스 추출물이 함유된 다이어트용 젤리 조성물.
According to claim 1 or 2,
The saccharide solution is a jelly composition for diet containing Cissus extract, characterized in that exhibits a sugar content of 75 to 85Brix.
상기 젤화제는 젤란검, 젤라틴, 펙틴, 카라기난, 타피오카, 곤약, 한천 및 카르복시메틸셀룰로오스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것을 특징으로 하는 시서스 추출물이 함유된 다이어트용 젤리 조성물.
The method of claim 1,
The gelling agent is a diet jelly composition containing Cisus extract, characterized in that consisting of at least one selected from the group consisting of gellan gum, gelatin, pectin, carrageenan, tapioca, konjac, agar and carboxymethylcellulose.
상기 당류용액제조단계를 통해 제조된 당류용액에 시서스 추출물을 적하하여 교반하는 시서스추출물적하단계; 및
상기 시서스추출물적하단계를 통해 제조된 혼합물에 젤화제를 혼합하는 젤화제혼합단계;로 이루어지는 것을 특징으로 하는 시서스 추출물이 함유된 다이어트용 젤리 조성물의 제조방법.
A saccharide solution preparation step of dissolving saccharides in distilled water to prepare a saccharide solution;
A Cissus extract dropping step of adding and stirring the Cissus extract into the saccharide solution prepared in the saccharide solution preparation step; and
Method for producing a jelly composition for diet containing a Cissus extract, characterized in that consisting of; a gelling agent mixing step of mixing a gelling agent with the mixture prepared through the Cissus extract dropping step.
상기 당류는 말티톨, 자일리톨, 솔비톨, 프락토올리고당, 스테비오사이드, 에리스리톨 및 포도당으로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것을 특징으로 하는 시서스 추출물이 함유된 다이어트용 젤리 조성물의 제조방법.
The method of claim 5,
The saccharide is maltitol, xylitol, sorbitol, fructooligosaccharide, stevioside, method for producing a jelly composition for diet containing Cissus extract, characterized in that consisting of at least one selected from the group consisting of erythritol and glucose.
상기 젤화제는 젤란검, 젤라틴, 펙틴, 카라기난, 타피오카, 곤약, 한천 및 카르복시메틸셀룰로오스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것을 특징으로 하는 시서스 추출물이 함유된 다이어트용 젤리 조성물의 제조방법.
The method of claim 5,
The gelling agent is a method for producing a jelly composition for diet containing Cissus extract, characterized in that consisting of at least one selected from the group consisting of gellan gum, gelatin, pectin, carrageenan, tapioca, konjac, agar and carboxymethylcellulose.
상기 시서스추출물적하단계와 상기 젤화제혼합단계는 70 내지 90℃의 온도에서 이루어지는 것을 특징으로 하는 시서스 추출물이 함유된 다이어트용 젤리 조성물의 제조방법.The method of claim 5,
Method for producing a jelly composition for diet containing Cissus extract, characterized in that the step of dropping the Cissus extract and the mixing step of the gelling agent are made at a temperature of 70 to 90 ° C.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101211067B1 (en) | 2010-03-30 | 2012-12-13 | 코스맥스바이오 주식회사 | Stable weight-loss diet gelly composition of garcinia cambogia rind extract and preparation method thereof |
| KR102062989B1 (en) | 2018-08-23 | 2020-01-06 | 한채원 | Method for producing vinegar jelly for diet using healthful food powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101211067B1 (en) | 2010-03-30 | 2012-12-13 | 코스맥스바이오 주식회사 | Stable weight-loss diet gelly composition of garcinia cambogia rind extract and preparation method thereof |
| KR102062989B1 (en) | 2018-08-23 | 2020-01-06 | 한채원 | Method for producing vinegar jelly for diet using healthful food powder |
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| KR102622229B1 (en) * | 2023-07-25 | 2024-01-09 | 유한회사 광양매실한과 | Composition for plum stick jelly containing vitamins |
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