KR20240051678A - Low-calorie Balloonflower food composition and making method thereof - Google Patents

Abstract

The present invention relates to a low-calorie bellflower food composition and a method for manufacturing the same. More specifically, the present invention relates to a low-calorie bellflower food composition and a method for manufacturing the same. More specifically, the present invention relates to a low-calorie sweetener such as stevia and radish juice, which minimizes sugar and calories while improving sensory properties such as taste, aroma, and texture compared to the past. , relates to a low-calorie balloon flower food composition that can have excellent preservability and a method for producing the same.

Description

Low-calorie Balloonflower food composition and making method thereof}

The present invention relates to a low-calorie bellflower food composition and a method for manufacturing the same. More specifically, the present invention relates to a low-calorie bellflower food composition and a method for manufacturing the same. More specifically, the present invention relates to a low-calorie sweetener such as stevia and radish juice, which minimizes sugar and calories while improving sensory properties such as taste, aroma, and texture compared to the past. , relates to a low-calorie balloon flower food composition that can have excellent preservability and a method for producing the same.

Bellflower (Platycodon grandiflorus) is a perennial plant belonging to the genus Campanula and Bellflower. It grows wild in the Korean Peninsula, throughout Japan, China, and eastern Siberia, and has been widely used for food and medicinal purposes since ancient times. Bellflower root is rich in various medicinal active ingredients, including saponin, as well as calcium, fiber, iron, and vitamins, and has been actively used as a medicinal herb for anti-inflammatory, analgesic, sedative, expectorant, and antipyretic purposes since ancient times. In China, the peeled or dried bellflower root is called Gilgyeong (桔梗) and is used professionally to treat fissures, lung fever, tonsillitis, and diarrhea. Due to the rich saponin it contains, it has an excellent cholesterol-lowering effect and is also used to treat various vascular diseases. It shows excellent effects and has an excellent effect in improving immunity. Therefore, for children, the elderly, the sick, and modern people with frequent stress who have a weak immune system, consuming a certain amount on a regular basis can be of great help in improving immunity.

Meanwhile, saponin, which is abundantly contained in bellflower root, is mainly located in the roots, and the root part, which is mainly used for medicinal purposes, has a strong sour and bitter taste, making it difficult to eat. Therefore, in order to overcome these shortcomings, the bark of the root part has been completely removed and soaked in water or rice water to remove the bitter and stinging taste, or by adding sugars such as sugar and various flavor enhancers to remove the remaining bitter and stinging taste. Alternatively, methods for removing off-flavors have been actively pursued. However, if the peel is completely removed, the saponin or nutrients contained in the peel are discarded, making it impossible to properly utilize the unique medicinal effects of bellflower root. If sugars, etc. are used, they must be used in excessive amounts to hide the bitter and stinging taste. There was a problem that the excessive amount of sugar added to the final food produced caused other problems such as excessive calories or weakened preservative properties.

(Patent Document) Public Patent Publication No. 10-2016-0092414 (published on August 4, 2016) “Health food containing ginseng, mugwort, bellflower root and sweet pumpkin and method for manufacturing the same.”

The present invention was devised to solve the above problems,

The present invention is a low-calorie bellflower food that can be usefully used as a health functional food such as diet by using stevia to impart sweetness, effectively removing the bitter and sore taste unique to bellflower root, preserving the flavor and cool taste of bellflower root, and minimizing calories. The purpose is to provide a composition.

The purpose of the present invention is to provide a low-calorie bellflower food composition that can maintain volume and concentration compared to conventional sugar-added products by using agar and thickener, while not adding calories and improving sensory properties, thereby satisfying the user's preference. There is.

The purpose of the present invention is to provide a low-calorie bellflower food composition with greatly improved preservation properties without the addition of separate artificial preservatives by mixing an appropriate amount of plant extract that is resistant to heat and has excellent antibacterial properties.

Meanwhile, other purposes not specified in the present invention will be additionally considered within the scope that can be easily inferred from the problem solving means, effects of the invention, and detailed description below.

In order to achieve the above-described object, the present invention is implemented by an embodiment having the following configuration.

According to one embodiment of the present invention, the low-calorie bellflower food composition according to the present invention is a low-calorie bellflower food composition containing bellflower stock solution, agar, and a thickener, wherein the bellflower root solution includes bellflower root mixture, stevia, and purified water, and the thickener It is characterized in that it contains at least one selected from the group consisting of pectin, xanthan gum, guar gum, locust bean gum, carrageenan, sodium alginate, and gum Arabic.

According to another embodiment of the present invention, in the low-calorie bellflower food composition according to the present invention, the low-calorie bellflower food composition is a mixture of 0.2 to 1 part by weight of the agar and 0.5 to 1.5 parts by weight of the thickener with respect to 100 parts by weight of the bellflower stock solution. It is characterized by being formed by.

According to another embodiment of the present invention, in the low-calorie bellflower food composition according to the present invention, the bellflower stock solution is prepared by mixing 0.001 to 0.1 parts by weight of the stevia and 320 to 460 parts by weight of the purified water with respect to 100 parts by weight of the bellflower mixture. It is characterized by being formed.

According to another embodiment of the present invention, in the low-calorie bellflower food composition according to the present invention, the bellflower mixture is characterized in that it is formed by mixing 5 to 15 parts by weight of radish juice with respect to 100 parts by weight of bellflower material.

According to another embodiment of the present invention, in the low-calorie bellflower food composition according to the present invention, the bellflower root mixture further includes a functional plant extract, and the bellflower root mixture contains 5 to 5 parts by weight of the radish juice based on 100 parts by weight of the bellflower root material. It is characterized in that it is formed by mixing 15 parts by weight and 0.3 to 0.8 parts by weight of the functional plant extract.

According to another embodiment of the present invention, in the low-calorie bellflower root food composition according to the present invention, the functional plant extract includes coriander extract, yellow lotus extract, hibiscus extract, and motherwort extract.

According to another embodiment of the present invention, in the low-calorie bellflower food composition according to the present invention, the functional plant extract is 150 to 250 parts by weight of the yellow lotus extract and 150 to 250 parts by weight of the hibiscus extract, based on 100 parts by weight of the coriander extract. It is characterized in that it is formed by mixing 150 to 250 parts by weight of the mosaic extract.

According to another embodiment of the present invention, in the low-calorie bellflower food composition according to the present invention, the manufacturing process of the low-calorie bellflower food composition is carried out in a temperature range of 85 to 100 ° C. so that the agar is irreversibly liquefied at room temperature. It is characterized by maintaining its liquid form even when ingested.

The present invention has the following effects by employing means for solving the problems disclosed above.

The present invention is a low-calorie bellflower food that can be usefully used as a health functional food such as diet by using stevia to impart sweetness, effectively removing the bitter and sore taste unique to bellflower root, preserving the flavor and cool taste of bellflower root, and minimizing calories. It has the effect of providing a composition.

The present invention utilizes agar and thickener to maintain volume and concentration compared to conventional sugar-added products, but does not add calories and improves sensory properties, so it has the effect of providing a low-calorie bellflower food composition that can satisfy the user's preference. there is.

The present invention has the effect of providing a low-calorie bellflower food composition with greatly improved preservability without the addition of separate artificial preservatives by mixing an appropriate amount of plant extract that is resistant to heat and has excellent antibacterial properties.

Meanwhile, it goes without saying that even if effects are not explicitly mentioned in the present invention, if they are effects that can be derived within a range that can be reasonably inferred from the description of the entire specification, such as the detailed description below, they can be treated as described in the present specification.

Hereinafter, preferred embodiments of the low-calorie bellflower food composition according to the present invention will be described in detail. In the following description of the present invention, if a detailed description of a known function or configuration is judged to unnecessarily obscure the gist of the present invention, the detailed description will be omitted. Throughout the specification, when it is said that a part "includes" a certain element, this means that it may further include other elements rather than excluding other elements, unless specifically stated to the contrary. Terms such as "...unit" refer to a unit that processes at least one function or operation, which may be implemented as hardware, software, or a combination of hardware and software.

Unless otherwise defined, all terms (including technical and scientific terms) used in this specification may be used with meanings that can be commonly understood by those skilled in the art to which the present invention pertains. Additionally, terms defined in commonly used dictionaries are not interpreted ideally or excessively unless clearly specifically defined.

A low-calorie bellflower food composition according to an embodiment of the present invention is a low-calorie bellflower food composition containing bellflower root solution, agar, and a thickener. The bellflower root solution includes bellflower root mixture, stevia, and purified water, and the thickener includes pectin, xanthan gum, It may include any one or more selected from the group consisting of guar gum, locust bean gum, carrageenan, sodium alginate, and gum Arabic.

At this time, the low-calorie bellflower food composition may refer to a mixture formed by mixing 0.2 to 1 part by weight of the agar and 0.5 to 1.5 parts by weight of the thickener with respect to 100 parts by weight of bellflower stock solution.

The agar is a soft, semi-solid substance obtained by dehydrating and drying seaweed of the agar family, such as Agar agar and Agar agar, and is composed of 15% moisture, 2% protein, 3.5% ash, and 0.5% fat or less, and is low in fat and low in calories. It can function as a food and at the same time is rich in dietary fiber, so when added to various food compositions, it can impart a unique texture and low-calorie functionality to the food composition. In the case of the low-calorie bellflower food composition of the present invention, agar is added to the bellflower stock solution provided in liquid form, so that it can provide a unique texture and further improve its functionality by not increasing the calories of the food itself. The agar can be added in an amount of 0.2 to 1 part by weight based on 100 parts by weight of the Doraji stock solution. If the agar is added in excess of the above-mentioned numerical range, the specific gravity of the liquid substance in the final product is lowered than necessary, reducing the texture. And there is a problem that the taste becomes bland, etc., and when added below the above-mentioned numerical range, the agar content becomes so low that the effects such as improvement in texture and volume that can be brought about by adding agar become insignificant.

The thickener is added to the food composition to increase the viscosity of the liquid bellflower stock solution and to give a unique chewy texture. In particular, in the case of the present invention, the food composition consists of liquid bellflower stock solution and agar as main ingredients. It can be added to further improve the texture by providing appropriate viscosity. The thickener may include any one or more selected from the group consisting of pectin, xanthan gum, guar gum, locust bean gum, carrageenan, sodium alginate, and gum Arabic. The thickener may be added in an amount of 0.5 to 1.5 parts by weight based on 100 parts by weight of the bellflower stock solution. If the thickener is added in less than the above-mentioned numerical range, the viscosity is not sufficiently provided and the texture improvement effect cannot be obtained. If it is added beyond the range, the viscosity of the liquid may become too high, which may cause problems with poor sensory properties such as texture.

The bellflower stock solution may be formed by mixing 0.001 to 0.1 parts by weight of the stevia and 320 to 460 parts by weight of the purified water with respect to 100 parts by weight of the bellflower mixture.

Stevia is a water-soluble natural sweetener extracted from the leaves of Stevia rebaudiana, a plant native to South America. It can produce a sweetness hundreds of times that of regular sugar, but does not metabolize glycosides when consumed, making it a common sweetener. It is a sweetener that is actively used as a sugar substitute sweetener. The bellflower food composition according to the present invention replaces sugar, rice syrup, etc., which are added to provide sweetness and complement the unique bitter taste of bellflower root in conventional bellflower food compositions, and provides the above-described effects to the bellflower food composition without calories. By adding stevia, its functionality as a low-calorie food can be maximized. At this time, if the stevia exceeds the above-mentioned numerical range, a problem may occur in which the aftertaste, such as the unique bitter taste of stevia, is excessively reflected in the final product. If the stevia is added below the above-mentioned numerical range, the sweetness may not be properly reflected in the final product. If this is not done, a problem may arise in which the unique bitter taste of bellflower root cannot be compensated for.

The bellflower root mixture may include bellflower root material and radish juice.

The bellflower raw material may refer to bellflower cuttings produced by cleansing bellflowers and cutting them into a certain size and shape, and preferably has a long side length of 4 to 12 mm, and the ratio of the short side length to the long side length is 1: It may refer to bellflower cuttings of a shape and size of 0.25 to 0.55. Accordingly, the bellflower cuttings may have a rod-shaped, cylindrical, or elliptical-spherical shape, but are not necessarily limited thereto, and have a certain degree of deformation within the range of shapes encompassing a rod-shaped, cylindrical, or elliptical-spherical shape. It will be clear to those skilled in the art that it can also be included in the scope described herein. If the length of the bellflower cut is less than the above numerical range, the size is too small to exhibit the unique texture of bellflower, and if it exceeds the above numerical range, the size becomes too large, causing a foreign body sensation when drinking, and it mixes well with the agar component included. Problems that cannot be supported may arise. On the other hand, if the length ratio is less than the above numerical range, there is a problem of poor chewability, and if it exceeds the above numerical range, a problem may occur in that the mass to volume increases more than necessary.

The bellflower root material can be prepared by further improving the texture by sterilizing the bellflower cuttings as described above and then additionally treating them with enzymes. At this time, the sterilization method may be performed by drying the formed bellflower cuttings and then irradiating them with ultraviolet rays (UV). The ultraviolet irradiation method is not particularly limited to any known method that can sterilize a food composition by irradiating ultraviolet rays, and ultraviolet rays may be irradiated after drying, or drying may be performed simultaneously with ultraviolet irradiation.

On the other hand, the enzyme treatment method can be performed by treating sterilized bellflower cuttings as described above with a complex enzyme consisting of cellulase, hemicellulase, pectinase, glucanase, and xylenase. .

The radish juice is not particularly limited as long as it is a liquid juice obtained from radish. Juice can be produced directly from radish or purchased and used as a commercially available product. Radish has a unique cool, sweet and bitter taste, but at the same time, it is rich in nutrients such as vitamin C and methyl mercaptan, and has effects such as preventing colds, removing phlegm, and improving digestion. Since these radish exhibits the most outstanding efficacy when used in food in the form of radish juice, the radish juice not only imparts a cool taste and unique flavor to the final food, but also provides the functionality of bellflower root, such as removing phlegm and improving digestion. It can be used to reinforce.

The bellflower mixture can be formed by mixing 5 to 15 parts by weight of radish juice with 100 parts by weight of bellflower material. In this case, if the radish juice is added in less than the above-mentioned numerical range, the taste or nutrition that can be obtained by adding radish juice Problems may arise in which the effect is not sufficiently reflected in the final product, and if added in excess of the above-mentioned numerical range, problems may arise in which the unique aroma and bitter taste of radish may be reflected in the final product more than necessary.

Meanwhile, the bellflower root mixture may further include functional plant extracts to enhance the preservability of the product itself in addition to the above-mentioned radish juice. In this case, the functional plant extracts may include coriander extract, yellow lotus extract, hibiscus extract, and motherwort extract. In addition, the coriander extract, yellow lotus extract, hibiscus extract, and motherwort extract may be included in a weight ratio of 1:2:2:2.

The coriander extract is characterized in that it is an ethanol extract of coriander, and the coriander (Coriandrum sativum) is an annual herb of the Umbrella Apiaceae family native to the eastern Mediterranean coast, the entire herb is hairless, the stem is straight and thin, and the inside is hollow, and the branches are slightly It splits and grows to a height of 30cm to 60cm. It has a unique strong scent and is rich in vitamins and various minerals such as beta-carotene, riboflavin, and folic acid.

The yellow lotus extract is characterized in that it is an ethanol extract of yellow lotus. The above-mentioned yellow lotus (Coptis chinensis) is an evergreen perennial plant of the Ranunculaceae family, Ranunculaceae, native to China. It mainly grows in humid lands in the shade of forest forests in mountainous regions. The underground stem is thick, extends laterally, has many fibrous roots, and grows from 10 to 27 cm. grows in length In oriental medicine, the rhizomes are dug up and dried in the shade for medicinal use, and are known to have excellent effects such as stomach, soothing, anti-inflammatory, and antibacterial properties.

The hibiscus extract is characterized as an ethanol extract of hibiscus flowers. Hibiscus (Hibiscus sabdariffa) is a general name for plants of the hibiscus genus Malvaceae native to tropical Asia and West Africa. It is rich in malic acid, citric acid, vitamin C, and various minerals, and gossypectin, a flavonoid-based substance, is known as a functional ingredient. Hibiscus has high antibacterial activity and is known to have excellent effects such as strengthening digestive function, relieving eye fatigue, tonic, and diuresis.

The above extract is characterized in that it is an ethanol extract of the mosaic extract. Sargassum fulvellum is a type of recalcitrant perennial brown algae belonging to the genus Sargassum fulvellum and is a representative edible seaweed that forms marine forests along the coast of Korea. It is known to have various antibacterial, anti-inflammatory, antioxidant and blood coagulation activities.

The above-mentioned coriander extract, yellow lotus extract, hibiscus extract and motherwort extract are all extracts extracted using ethanol as an extraction solvent, and the extraction method is not particularly limited as long as it corresponds to a known extraction method utilizing ethanol, and coriander , it is preferable that it is an extract powder obtained by mixing yellow lotus, hibiscus, or moss perennials with ethanol, followed by filtration and freeze-drying.

Meanwhile, the functional plant extract preferably includes 100 parts by weight of the yellow lotus extract, 200 parts by weight of the hibiscus extract, and 200 parts by weight of the moss extract based on 100 parts by weight of the coriander extract. Since the taste or aroma of the coriander and the yellow lotus is very strong, when mixed in the above ratio, the problem of the unique aroma or taste remaining does not occur.

The manufacturing process of the low-calorie bellflower food composition according to the present invention is preferably carried out while maintaining a temperature range of 85 to 100°C. If the value falls below the above range, the agar dissolved in the manufacturing process solidifies again at room temperature (preferably in the temperature range of 15 to 35°C), causing a problem in that the liquid form cannot be maintained, and at the same time, the viscosity of the final product is poor. If the above numerical range is exceeded, the temperature may become too high during the processing of raw materials, which may cause a burnt taste in the final product.

Hereinafter, the present invention will be described in more detail through examples. However, it will be obvious to those skilled in the art that the following examples are only for illustrating the present invention in more detail and that the scope of the present invention is not limited thereto.

<Example 1> Preparation of reference sample

1. Preparation of Doraji raw materials

After thoroughly washing the bellflower and removing the stem, it was cut to form rod-shaped bellflower cuttings with a long side of 8 mm and a short side of 3 mm. The cuttings are placed on a drying rack and sterilized by irradiating ultraviolet rays with a wavelength of 235 nm for 25 minutes. Then, the sterilized cuttings are treated with Cellulase, Hemicellulase, and Pectinase for 20 minutes. ), glucanase, and xylanase were used to prepare the bellflower root material by treatment with a complex enzyme.

2. Preparation of secondary raw materials

Stevia, agar, and thickener were purchased from commercially available products, and radish juice was prepared by directly squeezing domestic radish. In the case of functional plant extracts, dried and crushed coriander, yellow lotus, hibiscus, and motherwort were mixed with ethanol, then each was stirred and extracted twice for 48 hours, filtered, concentrated under reduced pressure, and freeze-dried to produce each in powder form. An extract was formed, and the final functional plant extract was prepared by mixing the extracts from coriander, yellow lotus, hibiscus, and mosaicum in a weight ratio of 1:2:2:2.

3. Preparation of low-calorie bellflower food composition

A bellflower mixture corresponding to standard sample 1 was prepared by mixing 10 parts by weight of radish juice and 0.7 parts by weight of the functional food composition with 100 parts by weight of bellflower material prepared as described above, placing them in a double pot, heating, and stirring. The heating temperature was maintained at 90°C. After transferring the prepared bellflower mixture separately, 0.05 parts by weight of stevia and 320 to 460 parts by weight of purified water were mixed with 100 parts by weight of the transferred bellflower mixture, and then heated and stirred to prepare bellflower stock solution. This also had a heating temperature of 90%. The temperature was maintained at ℃. For 100 parts by weight of the prepared bellflower stock solution, 0.8 parts by weight of agar and 1 part by weight of a thickener consisting of pectin and xanthan gum were added, heated, stirred, and mixed to prepare a bellflower food composition corresponding to standard sample 2.

<Example 2> Preparation of comparative samples

1. Preparation of comparative samples 1 to 6

In the preparation process of Reference Sample 1 in Example 1, the input amount of the functional plant composition and the mixing ratio of the functional plant composition itself were changed as shown in Table 1 below. Comparison was made in the same manner as the preparation process of Reference Sample 1. Samples 1 to 6 were prepared.

Comparative sample 1 Comparative sample 2 Comparative sample 3 Comparative sample 4 Comparative sample 5 Comparative sample 6 Input amount of functional plant extract (input ratio compared to 100 parts by weight of bellflower material) Add 0.7 parts by weight Add 0.05 parts by weight Add 0.7 parts by weight Add 0.7 parts by weight Add 0.7 parts by weight Add 0.7 parts by weight Mixing ratio of each extract
(Coriander: Yellow lotus: Hibiscus: Hat class) 1:1:2:2 1:2:2:2 0:1:1:1 1:0:1:1 1:1:0:1 1:1:1:0

2. Preparation of comparative samples 7 to 12

In the preparation process of the reference sample 2 in Example 1, the comparative samples 1 to 6 were used as the bellflower root mixture instead of the bellflower root mixture corresponding to standard sample 1, except that the subsequent manufacturing process was performed. Comparative samples 7 to 12 were prepared in the same manner as the preparation process. The sample manufactured using Comparative Sample 1 is Comparative Sample 7, the sample manufactured using Comparative Sample 2 is Comparative Sample 8, the sample manufactured using Comparative Sample 3 is Comparative Sample 9, and the sample manufactured using Comparative Sample 4 is Comparative Sample 8. The sample prepared using Comparative Sample 10 is Comparative Sample 10, the sample prepared using Comparative Sample 5 is Comparative Sample 11, and the sample prepared using Comparative Sample 6 is Comparative Sample 12.

3. Preparation of comparative samples 13 and 14

In the preparation process of Reference Sample 2 in Example 1, Comparative Sample 13 was prepared in the same manner as the preparation process of Reference Sample 2, except that the heating temperature was set to maintain 70 ° C. Comparative sample 14 was prepared in the same manner as the preparation process for reference sample 2, except that the heating temperature was set to maintain 120°C.

<Test Example 1> Evaluation of the effect of increasing the preservation period

1. Check general bacterial count

After each of Reference Sample 1 and Comparative Samples 1 to 6 was left at room temperature for one day, each was diluted 100 times, inoculated onto sterilized standard methods agar (Difco), incubated at 35°C for 48 hours, and the resulting colonies were counted. A plate with 30 to 300 colonies per plate was selected, the number of colonies was counted, and the general bacterial count was calculated by multiplying by the dilution factor. As a result, reference sample 1 had a significantly lower number of general bacteria than each of the comparative samples. Among the comparative samples, comparative sample 1 had a significantly lower number of general bacteria than comparative samples 3 to 6, and comparative sample 2 had a significantly higher number of general bacteria. The general bacterial count was shown. This seems to be due to the fact that functional plant extracts are resistant to heat and have a strong antibacterial effect at the same time. The reason why Comparative Sample 1 had a significant antibacterial effect compared to Comparative Samples 3 to 6 was because the extracts of coriander, yellow lotus, hibiscus, and moss. It is believed that this is due to the synergistic effect in the case of functional plant extracts containing all of them compared to those that do not.

2. Sensory evaluation of the degree of corruption

After storing Standard Sample 2 and Comparative Samples 7 to 12 for 3 days in an environment with a temperature of 37°C and 85% humidity, the degree of decay was examined based on odor and appearance. As a result, Standard Sample 2 was compared to Comparative Samples 7 to 12. It was confirmed that the corruption progressed significantly more slowly compared to each other, and in the case of comparative sample 8, it was confirmed that corruption had already progressed severely. This also seems to be due to the fact that functional plant extracts are resistant to heat and have a significant effect on increasing the preservability of the final product through strong antibacterial action.

<Test Example 2> Sensory evaluation

Reference Sample 2 and Comparative Samples 13 and 14 were each injected into a dedicated packaging pack, and each sample injected into the packaging pack was refrigerated in a refrigerator at a temperature of 4°C for 6 hours, then taken out and stored at room temperature for 24 hours. Afterwards, sensuality was evaluated by directly tasting it with 10 adult men and women. As a result, in the case of comparative sample 13, a problem was reported where the agar component in the sample coagulated and turned into a gel again, making drinking difficult. In the case of comparative sample 14, the agar component in the sample maintained its liquid form, but had a bitter taste when drinking. A burnt taste problem was reported. In the case of standard sample 2, the agar component in the sample maintained its liquid form, and no problems with poor taste during drinking were reported.

In the above, the applicant has described various embodiments of the present invention, but such embodiments are only one embodiment that implements the technical idea of the present invention, and no changes or modifications are allowed as long as the technical idea of the present invention is implemented. It should be interpreted as falling within the scope of the invention.

Claims (8)

A low-calorie bellflower food composition containing bellflower stock solution, agar, and thickener,
The bellflower stock solution includes bellflower mixture, stevia, and purified water.
A low-calorie bellflower food composition, wherein the thickener includes at least one selected from the group consisting of pectin, xanthan gum, guar gum, locust bean gum, carrageenan, sodium alginate, and gum arabic.
The method of claim 1, wherein the low-calorie bellflower food composition
A low-calorie bellflower food composition, characterized in that it is formed by mixing 0.2 to 1 part by weight of the agar and 0.5 to 1.5 parts by weight of the thickener with respect to 100 parts by weight of the bellflower stock solution.
The method of claim 1, wherein the Doraji solution is
A low-calorie bellflower food composition, characterized in that it is formed by mixing 0.001 to 0.1 parts by weight of the stevia and 320 to 460 parts by weight of the purified water with respect to 100 parts by weight of the bellflower root mixture.
The method of claim 1, wherein the balloon flower mixture is
A low-calorie bellflower food composition, characterized in that it is formed by mixing 5 to 15 parts by weight of radish juice with respect to 100 parts by weight of bellflower material.
The method of claim 4, wherein the balloon flower mixture is
It further contains functional plant extracts,
The bellflower mixture is a low-calorie bellflower food composition, characterized in that it is formed by mixing 5 to 15 parts by weight of the radish juice and 0.3 to 0.8 parts by weight of the functional plant extract with respect to 100 parts by weight of the bellflower material.
The method of claim 5, wherein the functional plant extract is
A low-calorie bellflower root food composition comprising coriander extract, yellow lotus extract, hibiscus extract, and motherwort extract.
The method of claim 6, wherein the functional plant extract is
A low-calorie bellflower food composition, characterized in that it is formed by mixing 150 to 250 parts by weight of the yellow lotus extract, 150 to 250 parts by weight of the hibiscus extract, and 150 to 250 parts by weight of the moat extract with respect to 100 parts by weight of the coriander extract.
The method of any one of claims 1 to 7, wherein the low-calorie bellflower food composition is
A low-calorie bellflower food composition, characterized in that the manufacturing process is carried out in a temperature range of 85 to 100 ° C, so that the agar is irreversibly liquefied at room temperature and maintains the liquid form even when consumed.