KR20240107267A - Manufacturing method of jelly containing a leaf powder of supplejack - Google Patents

Manufacturing method of jelly containing a leaf powder of supplejack

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Publication number
KR20240107267A
KR20240107267A KR1020220189204A KR20220189204A KR20240107267A KR 20240107267 A KR20240107267 A KR 20240107267A KR 1020220189204 A KR1020220189204 A KR 1020220189204A KR 20220189204 A KR20220189204 A KR 20220189204A KR 20240107267 A KR20240107267 A KR 20240107267A
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South Korea
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weight
parts
powder
stirring
heating
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KR1020220189204A
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Korean (ko)
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김성국
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김성국
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Application filed by 김성국 filed Critical 김성국
Publication of KR20240107267A publication Critical patent/KR20240107267A/en

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    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • 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
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment

Abstract

망개잎 분말을 함유한 젤리 제조방법이 개시된다. 일실시례에 따른 망개잎 분말을 함유한 젤리 제조방법은, 망개잎을 가열 건조 후 분쇄하여 분말화하는 망개잎 분말화 단계, 물 100중량부에 젤라틴 2 내지 3중량부를 넣고 가열하여 젤라틴을 녹이는 가열 단계, 상기 가열 단계에서 녹인 젤라틴 혼합물에 상기 분말화 단계에서 분말화한 망개잎 분말 3~5중량부, 올리고당 17~25중량부, 망개잎 추출액 10~25중량부, 레몬청 10~25중량부, 계피분말 0.3~0.5중량부, 솔잎액 1~3중량부, 녹차분말 0.2~0.3중량부 및 마늘분말 0.1~0.2중량부를 혼합하는 혼합단계, 상기 혼합단계에서 혼합한 혼합물을 90~110℃의 온도에서 2~10분간 교반하고 실온에 식히는 교반 단계 및 상기 교반단계에서 교반 후 상온으로 식힌 혼합물을 틀에 넣고 2~4℃의 온도로 10~12시간 냉장시키는 냉장 단계를 포함할 수 있다.A method for manufacturing jelly containing manganese leaf powder is disclosed. A method of manufacturing jelly containing manganese leaf powder according to one embodiment includes the step of powdering the manganese leaves by heating, drying and pulverizing them, adding 2 to 3 parts by weight of gelatin to 100 parts by weight of water and heating to dissolve the gelatin. Heating step, 3 to 5 parts by weight of Manganese leaf powder powdered in the powdering step, 17 to 25 parts by weight of oligosaccharide, 10 to 25 parts by weight of Manganese leaf extract, and 10 to 25 parts by weight of lemon juice in the gelatin mixture dissolved in the heating step. parts, a mixing step of mixing 0.3 to 0.5 parts by weight of cinnamon powder, 1 to 3 parts by weight of pine needle liquid, 0.2 to 0.3 parts by weight of green tea powder, and 0.1 to 0.2 parts by weight of garlic powder, and the mixture mixed in the mixing step is heated to 90 to 110°C. It may include a stirring step of stirring at a temperature of 2 to 10 minutes and cooling to room temperature, and a refrigeration step of placing the mixture cooled to room temperature after stirring in the stirring step into a mold and refrigerating it at a temperature of 2 to 4° C. for 10 to 12 hours.

Description

망개잎 분말을 함유한 젤리 제조방법{MANUFACTURING METHOD OF JELLY CONTAINING A LEAF POWDER OF SUPPLEJACK}{MANUFACTURING METHOD OF JELLY CONTAINING A LEAF POWDER OF SUPPLEJACK}

본 발명은 망개잎 분말을 함유한 젤리 제조방법에 관한 것으로, 보다 상세하게는 젤리 제조 과정에서 망개잎 분말을 투입하여 망개잎의 은은한 향과 맛을 구현하는 젤리 제조방법에 관한 것이다.The present invention relates to a method for producing jelly containing manganese leaf powder, and more specifically, to a jelly manufacturing method that implements the subtle scent and taste of manganese leaves by adding manganese leaf powder during the jelly manufacturing process.

망개잎은 열을 내리고 독을 푸는데 유용하며, 특히 수은 중독을 푸는데 큰 효과를 가진 것으로 알려져 있다. 또한, 땀을 잘 배출되도록 유도하며 이뇨작용을 촉진하는 효과도 있으나 일반적으로 망개떡을 제조하면서 방부제를 대신하고, 특유의 향을 내는 재료 정도로만 소비자에게 인식되고 있다. Mangae leaves are useful in reducing fever and relieving poison, and are known to be especially effective in relieving mercury poisoning. In addition, it has the effect of encouraging sweat to be excreted and promoting diuretic action, but it is generally perceived by consumers as an ingredient that replaces preservatives in the manufacture of Manggae rice cake and produces a unique flavor.

또한, 망개잎은 자연보존성이 뛰어나고 중금속 해독은 물론 각종 유기산, 아미노산, 비타민 등이 풍부하여 영양학적 가치가 높고, 열을 내리고 독을 푸는데 유용한 것으로 알려져 있다.In addition, Mangae leaves have excellent natural preservation properties, detoxify heavy metals, and are rich in various organic acids, amino acids, and vitamins, so they have high nutritional value and are known to be useful in reducing fever and detoxifying.

다만, 망개잎을 그대로 포함시킨다면 젤리를 섭취하는데 이물감이 있고, 과다한 량을 사용하는 경우 쓴 맛이 강하게 인식될 수 있어 적절한 양의 망개잎을 함유시키는 데 어려움이 있었다.However, if the mangae leaves are included as is, there is a foreign feeling when consuming the jelly, and if an excessive amount is used, the bitter taste may be perceived as strong, making it difficult to contain the appropriate amount of mangae leaves.

종래에는 한국공개특허 제10-2020-0043602호와 같이 망개잎을 이용하여 식혜를 제조하는 등 망개떡 이외에도 다양한 음식 제조에 활용하고 있었으나 젤리를 제조하는 기술은 공개되지 않았다.Previously, mangae leaves were used to make various foods other than mangae rice cake, such as making sikhye using mangae leaves, as shown in Korea Patent Publication No. 10-2020-0043602, but the technology for manufacturing jelly was not disclosed.

따라서, 망개잎의 향과 맛, 영양을 가미할 수 있는 젤리 제조방법에 관한 연구가 요구된다.Therefore, research is required on jelly manufacturing methods that can add the scent, taste, and nutrition of manganese leaves.

본 발명은 상술한 바와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로, 망개잎을 분말화하여 젤리로 제조함으로써, 소비자에게 친숙하게 섭취되는 망개잎을 이용한 젤리의 제조방법을 제공하는데 그 목적이 있다.The present invention was devised to solve the problems of the prior art as described above. The purpose of the present invention is to provide a method of manufacturing jelly using Mangae leaves that are familiar to consumers by powdering Mangae leaves and manufacturing them into jelly. there is.

본 발명이 해결하고자 하는 과제들은 이상에서 언급한 과제로 제한되지 않으며, 여기에 언급되지 않은 본 발명이 해결하려는 또 다른 과제들은 아래의 기재로부터 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 명확하게 이해될 수 있을 것이다.The problems to be solved by the present invention are not limited to the problems mentioned above, and other problems to be solved by the present invention that are not mentioned herein can be explained to those skilled in the art from the description below. You will be able to understand it clearly.

본 발명에 따른 망개잎 분말을 함유한 젤리 제조방법은, 망개잎을 가열 건조 후 분쇄하여 분말화하는 망개잎 분말화 단계, 물 100중량부에 젤라틴 2 내지 3중량부를 넣고 가열하여 젤라틴을 녹이는 가열 단계, 상기 가열 단계에서 녹인 젤라틴 혼합물에 상기 분말화 단계에서 분말화한 망개잎 분말 3~5중량부, 올리고당 17~25중량부, 망개잎 추출액 10~25중량부, 레몬청 10~25중량부, 계피분말 0.3~0.5중량부, 솔잎액 1~3중량부, 녹차분말 0.2~0.3중량부 및 마늘분말 0.1~0.2중량부를 혼합하는 혼합단계, 상기 혼합단계에서 혼합한 혼합물을 90~110℃의 온도에서 2~10분간 교반하고 실온에 식히는 교반 단계 및 상기 교반단계에서 교반 후 상온으로 식힌 혼합물을 틀에 넣고 2~4℃의 온도로 10~12시간 냉장시키는 냉장 단계를 포함한다.The method for producing jelly containing manganese leaf powder according to the present invention includes the step of powdering the manganese leaves by heating and drying them and pulverizing them, adding 2 to 3 parts by weight of gelatin to 100 parts by weight of water and heating to dissolve the gelatin. Step, 3 to 5 parts by weight of Manganese leaf powder powdered in the powdering step, 17 to 25 parts by weight of oligosaccharide, 10 to 25 parts by weight of Manganese leaf extract, and 10 to 25 parts by weight of lemon juice to the gelatin mixture dissolved in the heating step. , a mixing step of mixing 0.3 to 0.5 parts by weight of cinnamon powder, 1 to 3 parts by weight of pine needle liquid, 0.2 to 0.3 parts by weight of green tea powder, and 0.1 to 0.2 parts by weight of garlic powder, and the mixture mixed in the mixing step at 90 to 110 ° C. It includes a stirring step of stirring at room temperature for 2 to 10 minutes and cooling to room temperature, and a refrigeration step of placing the mixture cooled to room temperature after stirring in the stirring step into a mold and refrigerating it at a temperature of 2 to 4°C for 10 to 12 hours.

또한, 본 발명의 일측에 따르면, 상기 혼합하는 단계는, 율무 5∼20중량%, 등심 0.1∼0.3중량%, 질경이씨 1∼3중량%, 약쑥 1∼3중량%, 밀감껍질 5∼20중량% 중에서 일부 또는 모든 성분을 노폐물 제거 압력솥에 추가로 투입하는 것을 특징으로 한다.In addition, according to one side of the present invention, the mixing step includes 5 to 20% by weight of coix, 0.1 to 0.3% by weight of sirloin, 1 to 3% by weight of plantain seeds, 1 to 3% by weight of mugwort, and 5 to 20% by weight of tangerine peel. It is characterized in that some or all of the ingredients are additionally added to the waste removal pressure cooker.

또한, 본 발명의 일측에 따르면, 상기 혼합하는 단계는, 설탕 5∼20중량%, 커피는 0.8∼2.0중량%를 추가로 투입하는 것을 특징으로 한다.In addition, according to one aspect of the present invention, the mixing step is characterized by additionally adding 5 to 20% by weight of sugar and 0.8 to 2.0% by weight of coffee.

또한, 본 발명의 일측에 따르면, 상기 혼합하는 단계는, 미강 분말 3 중량% 내지 5 중량%가 포함되거나, 가바 분말 1 중량% 내지 3 중량%, 루테인 분말 1 중량% 내지 3 중량%를 추가로 투입하는 것을 특징으로 한다.In addition, according to one aspect of the present invention, the mixing step includes 3% to 5% by weight of rice bran powder, 1% to 3% by weight of GABA powder, and 1% to 3% by weight of lutein powder. It is characterized by input.

또한, 본 발명의 일측에 따르면, 상기 혼합하는 단계는, 식용곤충의 유충 분말 0.5중량% 내지 1 중량% 를 추가로 투입하는 것을 특징으로 한다.In addition, according to one aspect of the present invention, the mixing step is characterized by additionally adding 0.5% to 1% by weight of edible insect larva powder.

상기 과제의 해결 수단에 의해, 본 발명의 망개잎 분말을 함유한 젤리 제조방법은 개잎을 분말화하여 젤리로 제조함으로써, 소비자에게 친숙하게 섭취되고 맛과 영양을 유지한 젤리를 제공하는 효과가 있다.As a means of solving the above problem, the method for producing jelly containing manganese leaf powder of the present invention has the effect of providing jelly that is familiar to consumers and maintains taste and nutrition by powdering the bay leaves and producing jelly. .

도 1은 본 발명의 일실시례에 따른 망개잎 분말을 함유한 젤리 제조방법을 도시한 플로우차트이다.Figure 1 is a flow chart showing a method for producing jelly containing manganese leaf powder according to an embodiment of the present invention.

이상과 같은 본 발명에 대한 해결하고자 하는 과제, 과제의 해결 수단, 발명의 효과를 포함한 구체적인 사항들은 다음에 기재할 실시례 및 도면들에 포함되어 있다. 본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 실시례들을 참조하면 명확해질 것이다.Specific details, including the problems to be solved by the present invention, the means for solving the problems, and the effects of the invention, are included in the examples and drawings described below. The advantages and features of the present invention and methods for achieving them will become clear by referring to the embodiments described in detail below along with the accompanying drawings.

본 발명의 권리범위는 이하에서 설명하는 실시예에 한정되는 것은 아니며, 본 발명의 기술적 요지를 벗어나지 않는 범위 내에서 당해 기술분야의 통상적인 지식을 가진자에 의하여 다양하게 변형 실시될 수 있다. The scope of the present invention is not limited to the embodiments described below, and various modifications may be made by those skilled in the art without departing from the technical gist of the present invention.

이하, 첨부된 도면을 참조하여 본 발명을 보다 상세히 설명하기로 한다.Hereinafter, the present invention will be described in more detail with reference to the attached drawings.

도 1은 본 발명의 일실시례에 따른 망개잎 분말을 함유한 젤리 제조방법을 도시한 플로우차트이다.Figure 1 is a flow chart showing a method for producing jelly containing manganese leaf powder according to an embodiment of the present invention.

본 발명의 경우 최근 바쁜 현대인들을 위한 건강 웰빙 식품이 각광받고 있는 시류를 감안하여 발명되었으며, 건강 웰빙 식품은 물과 함께 섭취하거나, 우유, 미숫가루, 요거트 등 기존 제품에 첨가하여 함께 섭취 및 음용하거나, 여러가지 채소, 과일을 넣은 쉐이크에 첨가하여 섭취 및 음용하는 등 기존 식재료를 첨가 및 혼합하여 다양한 먹거리로 활용되고 있는 실정이다.In the case of the present invention, it was invented in consideration of the trend in which health and well-being foods for busy modern people are in the spotlight. Health and well-being foods can be consumed with water, added to existing products such as milk, rice flour, and yogurt, and consumed and drunk together. , it is being used as a variety of food by adding and mixing existing food ingredients, such as adding it to shakes containing various vegetables and fruits, and consuming and drinking it.

이러한 식품 중 젤리는 펙틴, 젤라틴, 한천 및 알긴산 등과 산을 이용하여 만든 저장성이 뛰어난 일정의 당절임, 즉 반고체 식품으로서, 과일 입자가 없어야 하고, 전체 무게의 55% 이하의 당과 45% 이상의 과즙으로 만든 것으로 정의되고 있다.Among these foods, jelly is a semi-solid food with excellent storability made using pectin, gelatin, agar, alginic acid, etc., and acids. It must be free from fruit particles and contain less than 55% of the total weight of sugar and more than 45% of the juice. It is defined as something made of.

이러한 젤리는 식감 및 심미감 등의 관능성을 갖으며, 휴대가 간편하고, 섭취가 용이하여 남녀노소 누구나가 즐기는 식품임에도 불구하고, 고당 및 고칼로리 음식으로 인식되어 소비자들이 거부감을 갖고 있다.These jellies have sensory properties such as texture and aesthetics, are easy to carry, and are easy to consume, so they are enjoyed by people of all ages. However, consumers are reluctant to eat them because they are perceived as high-sugar and high-calorie foods.

이로 인해, 맛과 식감을 유지하면서 인체에 유익한 기능성을 부가하여 건강 개선에 도움을 줄 수 있는 젤리 형태의 식품에 대한 관심이 증가하고 있으며, 다양한 맛과 영양성분이 함유된 젤리 형태의 제품이 요구되고 있는 실정이다.Due to this, interest in jelly-type foods that can help improve health by adding functionalities beneficial to the human body while maintaining taste and texture is increasing, and jelly-type products containing various tastes and nutrients are in demand. It is happening.

그리고, 일반적으로 시중에서 판매되고 있는 젤리 형태의 제품은 신맛이 강하고 자극적이기 때문에 노인 등의 고령층 보다는 어린이들이 주요 소비층이나, 남녀노소 누구나가 쉽고 편하게 섭취할 수 있는 젤리 형태의 제품출시가 요구되고 있는 실정이다.In addition, jelly-type products sold on the market generally have a strong sour taste and are irritating, so children are the main consumers rather than the elderly, but there is a demand for the launch of jelly-type products that can be easily and conveniently consumed by people of all ages. This is the situation.

또한, 소비자의 건강(Health), 웰빙(Well-bing) 및 로하스(Lohas)가 문화적 주류로 성장함에 따라 소비자의 니즈(Needs)에 적합하도록 영양과 맛을 모두 갖는 다양한 기능성 식품이 요구되고 있는 실정이다.In addition, as consumers' health, well-being, and LOHAS grow into the cultural mainstream, a variety of functional foods with both nutrition and taste to suit the needs of consumers are required. am.

그 중 망개잎은 다양한 영양을 갖추었고, 은은한 향이 매력적인 식품이므로 이를 함유한 젤리는 현대인들에게 유익한 간식, 기능성 식품이 될 수 있다.Among them, mangae leaves are a food with a variety of nutrients and an attractive subtle scent, so jellies containing them can be useful snacks and functional foods for modern people.

도 1을 참고하면, 망개잎 분말을 함유한 젤리 제조방법은 망개잎을 가열 건조 후 분쇄하여 분말화하는 망개잎 분말화 단계(110), 물 100중량부에 젤라틴 2 내지 3중량부를 넣고 가열하여 젤라틴을 녹이는 가열 단계(120), 상기 가열 단계에서 녹인 젤라틴 혼합물에 상기 분말화 단계에서 분말화한 망개잎 분말 3~5중량부, 올리고당 17~25중량부, 망개잎 추출액 10~25중량부, 레몬청 10~25중량부, 계피분말 0.3~0.5중량부, 솔잎액 1~3중량부, 녹차분말 0.2~0.3중량부 및 마늘분말 0.1~0.2중량부를 혼합하는 혼합단계(130), 상기 혼합단계에서 혼합한 혼합물을 90~110℃의 온도에서 2~10분간 교반하고 실온에 식히는 교반 단계(140) 및 상기 교반단계에서 교반 후 상온으로 식힌 혼합물을 틀에 넣고 2~4℃의 온도로 10~12시간 냉장시키는 냉장 단계(150)를 포함할 수 있다. Referring to Figure 1, the method of manufacturing jelly containing manganese leaf powder includes the manganese leaf powdering step (110) of heating and drying the manganese leaves and pulverizing them into powder, adding 2 to 3 parts by weight of gelatin to 100 parts by weight of water and heating. Heating step 120 for dissolving gelatin, adding 3 to 5 parts by weight of Mangae leaf powder powdered in the powdering step, 17 to 25 parts by weight of oligosaccharide, and 10 to 25 parts by weight of Mangae leaf extract to the gelatin mixture dissolved in the heating step, A mixing step (130) of mixing 10 to 25 parts by weight of lemon juice, 0.3 to 0.5 parts by weight of cinnamon powder, 1 to 3 parts by weight of pine needle liquid, 0.2 to 0.3 parts by weight of green tea powder, and 0.1 to 0.2 parts by weight of garlic powder, the mixing step. A stirring step (140) of stirring the mixture at a temperature of 90 to 110°C for 2 to 10 minutes and cooling it to room temperature. After stirring in the stirring step, the mixture cooled to room temperature is placed in a mold and heated for 10 to 10 minutes at a temperature of 2 to 4°C. It may include a refrigeration step (150) of refrigerating for 12 hours.

이때, 단계(130)에서는 율무 5∼20중량%, 등심 0.1∼0.3중량%, 질경이씨 1∼3중량%, 약쑥 1∼3중량%, 밀감껍질 5∼20중량% 중에서 일부 또는 모든 성분을 노폐물 제거 압력솥에 추가로 투입할 수 있다.At this time, in step 130, some or all of the ingredients from 5 to 20% by weight of coix, 0.1 to 0.3% by weight of sirloin, 1 to 3% by weight of plantain seeds, 1 to 3% by weight of mugwort, and 5 to 20% by weight of tangerine peel are removed as waste. It can be added to the removed pressure cooker.

율무는 단백질, 지방, 탄수화물 등으로 이루어져 있고 비타민 B1가 풍부하게 함유되어 있으며 자양성이 높아 소화력을 올려 주고 소변의 배설량을 증가시키는 효력이 있어, 한방에서는 몸이 비대하고 소변을 잘 보지 못 하는 경우, 관절염이나 류머티스 질환, 비대한 사람의 신경통 등에 많이 활용되어 왔다. 닭발에 이러한 율무와, 청심(淸心) 및 이뇨효과가 있는 등심, 변비에 효과가 있으며 이뇨작용이 있는 질경이 씨, 기혈을 온하게 해주는 약쑥을 배합하여 엑기스와 젤리를 제조하면 영양을 강화해 주면서 비만을 완화시킬 수 있다.Coix is made up of proteins, fats, carbohydrates, etc., and is rich in vitamin B1. It has high nutritional properties and has the effect of improving digestion and increasing urine excretion. In oriental medicine, it is used to treat cases where the body is enlarged and has difficulty urinating. , It has been widely used for arthritis, rheumatic diseases, and neuralgia in obese people. Extracts and jelly are made by mixing chicken feet with coix, sirloin, which has a cleansing and diuretic effect, plantain seeds, which are effective in constipation and have a diuretic effect, and mugwort, which warms the energy and blood, to enhance nutrition. It can alleviate obesity.

또한, 단계(130)에서는 설탕 5∼20중량%, 커피는 0.8∼2.0중량%를 추가로 투입할 수 있다.Additionally, in step 130, 5 to 20% by weight of sugar and 0.8 to 2.0% by weight of coffee can be additionally added.

먹기 좋게 하기 위하여 설탕, 구연산, 과일향 등을 첨가할 수 있는데, 설탕의 수준이 증가함에 따라 종합적 기호도, 단맛, 신맛 및 향의 기호도 항목이 종합적으로 증가하다가 일정수준이상에서는 그러한 경향이 감소되고, 구연산의 수준이 증가함에 따라 단맛의 기호도 에는 큰 변화가 없었으나 나머지 항목의 경우 반응 값이 증가하다가 약0.5∼0.65% 이상에서는 오히려 감소되었으며, 구연산의 함량을 0.5%로 일정하게 고정시킨 경우 설탕량이 많을수록 종합적인 기호도와 단맛, 신맛의 기호도는 증가하고, 향의 기호도는 큰 영향을 받지 않았으며 딸기향 수준이 증가할수록 종합적 기호도는 증가하다가 약 0.4%이상에서는 오히려 감소하는 경향을 보인다. 따라서, 최종적으로는 설탕은 10∼25중량%, 구연산은 0.2∼1.0중량%, 과일향은 0.05∼0.6중량%를 첨가하는 것이 바람직하다.To make it easier to eat, sugar, citric acid, fruit flavor, etc. can be added. As the level of sugar increases, the overall preference, sweetness, sourness, and flavor preference items increase overall, but above a certain level, such tendency decreases. As the level of citric acid increased, there was no significant change in sweetness preference, but for the remaining items, the response value increased and then decreased above about 0.5 to 0.65%, and when the citric acid content was fixed at 0.5%, the amount of sugar increased. As the amount increases, the overall preference and preference for sweetness and sourness increase, but the preference for flavor was not greatly affected. As the level of strawberry flavor increases, overall preference increases, but tends to decrease above about 0.4%. Therefore, it is ultimately desirable to add 10 to 25% by weight of sugar, 0.2 to 1.0% by weight of citric acid, and 0.05 to 0.6% by weight of fruit flavor.

커피에 의한 탈취효과가 과일향보다 우수하므로, 아동(兒童) 또는 식성이 비교적 까다로운 사람들을 위해 과일향 대신 커피를 제조공정에 첨가할 수 있으며, 여러차례 실험한 결과 커피는 0.8∼2.0중량%, 설탕은 5∼20중량%를 첨가하는 것이 바람직한 것으로 조사되었으며, 전술한 공사인, 등심, 대추씨, 두충, 율무, 삽초뿌리등에 의한 건강식품의 엑기스 0.2∼0.5중량%를 추가적으로 첨가할 수도 있다Since the deodorizing effect of coffee is better than that of fruit flavor, coffee can be added in the manufacturing process instead of fruit flavor for children or people with relatively picky eating habits. As a result of several experiments, coffee contains 0.8-2.0% by weight and sugar. It has been found that it is desirable to add 5 to 20% by weight of silver, and 0.2 to 0.5% by weight of extracts from health foods such as the above-mentioned Gongzain, sirloin, jujube seeds, toadstool, coix radish, and Sapcho root can also be added.

또한, 단계(130)에서는 미강 분말 3 중량% 내지 5 중량%가 포함되거나, 가바 분말 1 중량% 내지 3 중량%, 루테인 분말 1 중량% 내지 3 중량%를 추가로 투입할 수 있다.Additionally, in step 130, 3% to 5% by weight of rice bran powder, 1% to 3% by weight of GABA powder, and 1% to 3% by weight of lutein powder may be additionally added.

즉, 부재료로서 다양한 영양소를 갖는 미강 또는/및 가바, 루테인이 첨가되어 비타민 A, 비타민B1, B6, 철분, 인, 미네랄 등의 영양소가 풍부하여 비타민을 섭취하기에 효율적이고, 식이섬유가 풍부하여 변비에 효과적이며, 장 내 세균의 발란스를 유지시킬 수 있어 피부 미용 및 변비에 효과적이고, 숙면에 도움을 주며, 시력 약화를 방지하여 시력을 강화할 수 있으며, 식용곤충의 유충 분말이 더 첨가되어 단백질의 섭취가 용이하고, 특히 육류 등의 축산물을 통해 섭취하는 단백질에 비해 소화가 잘 이루어짐으로써 고령층에 보다 유용하여 기능성 건강식품으로의 활용이 가능하고, 분말, 환 또는 과립으로의 제조가 용이하여 다양한 제품 및 식재료로의 제조가 가능함과 동시에 다양한 식품에 첨가물로서 첨가하여 부담없이 섭취가 가능해질 수 있다In other words, rice bran or/and GABA and lutein, which have various nutrients, are added as auxiliary ingredients, making it rich in nutrients such as vitamin A, vitamin B1, B6, iron, phosphorus, and minerals, making it efficient for taking vitamins. It is also rich in dietary fiber. It is effective for constipation and maintains the balance of intestinal bacteria, which is effective for skin care and constipation. It helps with good sleep, and strengthens eyesight by preventing weakening of eyesight. Edible insect larvae powder is added to provide protein. It is easy to ingest and is especially digestible compared to proteins consumed through livestock products such as meat, so it is more useful for the elderly and can be used as a functional health food. It is easy to manufacture into powder, pills or granules, so it can be used in a variety of ways. It can be manufactured into products and food ingredients, and at the same time, it can be added as an additive to various foods and can be consumed without burden.

여기서, 상기 미강 분말은 입도가 100㎛ 내지 300㎛일 수 있으며, 바람직하게는 상기 미강 분말의 입도는 150㎛로 이루어진다.Here, the rice bran powder may have a particle size of 100㎛ to 300㎛, and preferably the rice bran powder has a particle size of 150㎛.

미강은 벼에서 왕겨를 뽑고 난 다음 현미를 백미로 도정하는 공정에서 분리되는 고운 속겨를 뜻하는 것으로서, 레시친, 옥타코사놀, 오리자놀 및 토코페롤 등의 생리활성물질이 분포되고, 지방, 단백질 및 식이섬유가 함유되어 있고, 티아민, 피리독신 및 나이아신과 같은 미네랄 성분이 함유되어 있으며, 비타민 A, 비타민 B1, B6이 함유되어 있다.Rice bran refers to the fine inner bran separated in the process of removing the husk from rice and then polishing brown rice into white rice. It contains bioactive substances such as lecithin, octacosanol, oryzanol, and tocopherol, and contains fat, protein, and dietary fiber. It contains minerals such as thiamine, pyridoxine, and niacin, and contains vitamin A, vitamin B1, and B6.

이러한 미강은 혈액순환을 원활하게 하고, 면역력을 높여주며, 체질을 개선하고, 감기 예방, 두통, 식욕부진, 위장병, 간장병, 신장병, 고혈압, 아토피, 당뇨병 및 심장병 등 각종 성인병과 암 예방에 도움을 주며, 체내 중금속을 해독시키는 해독작용이 뛰어나고, 피로회복, 변비 및 다이어트에 효과적이며, 피부에 영양을 공급하여Rice bran facilitates blood circulation, improves immunity, improves constitution, prevents colds, headaches, loss of appetite, gastrointestinal disease, liver disease, kidney disease, high blood pressure, atopy, diabetes and heart disease, and helps prevent cancer and other adult diseases. It has an excellent detoxification effect that detoxifies heavy metals in the body, is effective in recovering from fatigue, constipation and dieting, and provides nutrition to the skin.

미백효과, 주근깨 및 노화방지에 도움을 준다.It has a whitening effect and helps prevent freckles and aging.

또한, 미강은 수면의 질을 개선하고, 불면증을 개선하는 등 수면에 도움을 준다.In addition, rice bran helps with sleep by improving sleep quality and insomnia.

가바(GABA : Gamma Amino Butyric Acid)는 신경전달 물질로서, 신경세포의 전체적인 흥분을 조절하여 뇌가 정상적인 기능을 수행하도록 하고, 신경을 안정화시키며, 수면을 완화하는 물질로서, 심신 안정, 스트레스 해소 및 불면증 해소에 도움을 준다.GABA (Gamma Amino Butyric Acid) is a neurotransmitter that regulates the overall excitement of nerve cells to allow the brain to perform normal functions, stabilizes the nerves, and relieves sleep. It provides mental and physical stability, stress relief, and relaxation. Helps relieve insomnia.

그리고, 가바는 혈압강하 효과가 있고, 당뇨에 의한 합병증을 예방하며, 뇌세포의 대사를 촉진시켜 두뇌에 도움을 주고, 치매를 예방하는 효과가 있다.Additionally, GABA has the effect of lowering blood pressure, preventing complications caused by diabetes, helping the brain by promoting metabolism of brain cells, and preventing dementia.

한편, 루테인(Lutein)은 난소의 황체 세포 안에 있는 황색 색소의 호르몬으로서, 식물의 엽록체 속에 많이 함유되어 있으며, 노화로 인해 감소될 수 있는 황반색소밀도를 유지하여 눈 건강에 도움을 준다.Meanwhile, lutein is a yellow pigment hormone found in the corpus luteum cells of the ovary. It is contained in large quantities in the chloroplasts of plants and helps eye health by maintaining macular pigment density, which can decrease due to aging.

나이가 들어갈수록 체내 루테인 함량이 저하되어 유해활성산소에 대응하는 힘이 약해지기 것을 방지할 수 있으며, 활성산소로부터 시세포 및 뇌세포를 보호하는 황산화력이 향상되어 노인성 질환의 예방에 도움을 주고, 치매의 위험을 낮출 수 있다.As you age, the lutein content in your body decreases, preventing your ability to respond to harmful free radicals from weakening. The sulfation power that protects your eyes and brain cells from free radicals is improved, helping prevent geriatric diseases. It can lower the risk of dementia.

또한, 단계(130)에서는 식용곤충의 유충 분말 0.5중량% 내지 1 중량% 를 추가로 투입할 수 있다.Additionally, in step 130, 0.5% to 1% by weight of edible insect larvae powder may be additionally added.

노인 등의 고령층은 소화기관이 약하여 육류를 통한 단백질의 섭취 시 소화가 잘 않될 뿐만 아니라, 치아상태가 나쁜 고령자의 경우, 육류 등의 축산물을 통한 단백질의 섭취가 용이하지 않고, 육류 등의 축산물을 통한 단백질의 섭취가 어려운 고령층의 경우, 식용곤충을 활용하여 단백질을 섭취하는 방법이 대안으로 제시되고 있다.Elderly people have a weak digestive system, so not only do they have difficulty digesting protein when eating meat, but older people with poor teeth have difficulty consuming protein through livestock products such as meat, and it is difficult to consume protein through livestock products such as meat. For the elderly who have difficulty consuming protein through food, consuming protein using edible insects is being proposed as an alternative.

여기서, 식용곤충은 기존 육류 등의 축산물에 비해 단백질 함유량이 평균 2배 이상이고, 무기질, 필수 아미노산, 비타민 등이 풍부하며, 지방의 대부분이 수용성 지방으로 이루어져 인체에 용이하게 흡수가 가능하여 축산물을 통하여 얻어지는 단백질 대비 대체식품으로 각광받고 있다.Here, edible insects have an average protein content of more than twice that of existing livestock products such as meat, are rich in minerals, essential amino acids, vitamins, etc., and most of the fat is made of water-soluble fat, so it can be easily absorbed by the human body, making livestock products It is in the spotlight as an alternative food to the protein obtained through protein.

이 중 메뚜기, 뻔데기, 누에 등은 식약청의 승인을 받아 이미 일반식품으로 판매되고 있으며, 갈색거저리 유충 및 흰점박이꽃무지 유충 등은 최근 들어 식품원료로 사용되고 있다.Among these, locusts, black beetles, and silkworms have already been approved by the Food and Drug Administration and are sold as general foods, while brown mealworm larvae and white-spotted radish larvae have recently been used as food ingredients.

여기서, 갈색거저리는 거저리과에 속하는 곤충으로서, 일반적으로 밀웜(Mealworm)이라고 부르며, 주로 가축의 사료로 사용되었다.Here, brown mealworms are insects belonging to the mealworm family, commonly called mealworms, and were mainly used as feed for livestock.

최근 들어, 갈색거저리 유충은 대국민 공모를 통하여 '고소애'라는 새로운 애칭으로 명명하여 불리고 있으며, 이러한 고소애는 식품의 재료나 원료 또는 성분으로써 사용된다.Recently, brown mealworm larvae have been given a new nickname, 'Gosoae', through a public contest, and these gosoae are used as ingredients, raw materials, or ingredients in food.

그리고, 흰점박이꽃무지는 딱정벌레목 꽃무지과에 속하는 곤충으로서, '꽃뱅이'라는 애칭으로 명명하여 불리고 있으며, 이 또한 다양한 식품의 재료나, 원료 또는 성분으로써 사용된다.In addition, the white-spotted flower radish is an insect belonging to the Coleoptera family, and is nicknamed 'kkotbaengi', and is also used as an ingredient, raw material, or ingredient in various foods.

상술한 바와 같은 식용곤충의 유충은 풍부한 아미노산, 높은 단백질 함량 및 포화지방보다 불포화지방 함량이 높은 음식으로서, 영양학적 가치가 매우 높으며, 소고기에 비하여 미네랄, 비타민 및 섬유질의 함량이 훨씬 풍부하다.Edible insect larvae as described above are a food rich in amino acids, high in protein, and higher in unsaturated fat than saturated fat, and have very high nutritional value, and are much richer in minerals, vitamins, and fiber than beef.

이러한 식용곤충의 유충은 간 관련 질병, 즉 간암, 간경화, 간염, 피로회복, 숙취해소 등에 효과가 탁월할 뿐만 아니라, 이뇨작용을 활발하게 하여 신장을 튼튼히 하고, 혈액이 뭉쳐 혈전이 된 어혈을 삭이고, 혈액순환을 도와 혈액질환을 예방하며, 혈당을 감소시켜 당뇨증세를 완화하며, 월경불순 등 여성질환을 개선하며, 시력 감퇴, 백내장, 금창, 산후풍, 악성종기, 구내염, 파상풍 및 중풍 등의 성인병 치료에 탁월한 효과가 있다.The larvae of these edible insects are not only effective in treating liver-related diseases such as liver cancer, cirrhosis, hepatitis, fatigue recovery, and hangover relief, but also strengthen the kidneys by activating diuresis, and remove blood clots that have formed into blood clots. , helps blood circulation, prevents blood diseases, reduces blood sugar levels, alleviates diabetes symptoms, improves women's diseases such as menstrual irregularities, and adult diseases such as vision loss, cataracts, fibroids, postpartum wind, malignant boils, stomatitis, tetanus, and stroke. It is highly effective in treatment.

특히, 식용곤충의 유충은 간의 질병을 치료하는데 큰 효과가 있는 것으로 알려져 있다. 즉, 동의보감에 따르면 식용곤충의 유충은 간경화, 간암 및 간염 등 다양한 간 질환에 관련된 치료에 사용되었다고 기록되어 있을 만큼 간 관련 질병을 치료하는데 탁월하다.In particular, edible insect larvae are known to be very effective in treating liver diseases. In other words, according to Donguibogam, edible insect larvae are excellent at treating liver-related diseases, as it is recorded that they have been used to treat various liver diseases such as cirrhosis, liver cancer, and hepatitis.

이렇게, 식용곤충의 유충은 체내의 독소를 배출하여 간 기능을 회복시켜 숙취해소 및 피로회복에 탁월할 뿐만 아니라, 이뇨작용을 활발하게 하여 신장을 튼튼히 하고, 혈액이 뭉쳐 혈전이 된 어혈을 삭이고, 혈액순환을 도와 혈액질환을 예방하며, 혈당을 감소시켜 당뇨증세를 완화하고, 월경불순 등 여성질환을 개선하며, 시력 감퇴, 백내장, 금창, 산후풍, 악성종기, 구내염, 파상풍 및 중풍 등의 성인병 치료에 탁월한 효과가 있다.In this way, the larvae of edible insects are not only excellent for relieving hangovers and recovering from fatigue by expelling toxins from the body and restoring liver function, but also strengthening the kidneys by activating diuresis, eliminating blood clots that have formed into blood clots, and Helps blood circulation to prevent blood diseases, reduces blood sugar levels to relieve diabetes symptoms, improves women's diseases such as menstrual irregularities, and treats adult diseases such as vision loss, cataracts, freckles, postpartum wind, malignant boils, stomatitis, tetanus, and stroke. It has excellent effects.

이렇게, 다양한 영양소를 가지며, 식품원료로 가치가 높다고 평가되어 미래 식량자원으로 각광받고 있는 식용곤충의 유충은 살균, 동결 및 건조과정 등의 가공과정을 통해 식품 및 식재료로 사용되고 있으며, 식용곤충 식품 산업이라는 새로운 산업분야로 부각되고 있으며, 계속 성장하고 있다.In this way, edible insect larvae, which are attracting attention as future food resources because they have various nutrients and are evaluated as having high value as food raw materials, are used as food and food ingredients through processing processes such as sterilization, freezing, and drying, and are used in the edible insect food industry. is emerging as a new industrial field and continues to grow.

따라서, 본 발명의 일실시례에서는 식용곤충의 유충 분말을 일정량 함유함으로써 상기 영양이 부족한 노인층 등을 대상으로 대용식품을 제공할 수 있다.Therefore, in one embodiment of the present invention, by containing a certain amount of edible insect larva powder, it is possible to provide a substitute food for the elderly and the like with nutritional deficiencies.

상기와 같이, 본 발명의 일실시례에 따르면, 망개잎 분말을 함유한 젤리 제조방법은 개잎을 분말화하여 젤리로 제조함으로써, 소비자에게 친숙하게 섭취되고 맛과 영양을 유지한 젤리를 제공할 수 있다.As described above, according to one embodiment of the present invention, the method for producing jelly containing manganese leaf powder is made by pulverizing the seaweed leaves into jelly, thereby providing a jelly that is familiar to consumers and maintains taste and nutrition. there is.

이상과 같이 본 발명의 일실시례는 비록 한정된 실시례와 도면에 의해 설명되었으나, 본 발명의 일실시례는 상기 설명된 실시례에 한정되는 것은 아니며, 이는 본 발명이 속하는 분야에서 통상의 지식을 가진 자라면 이러한 기재로부터 다양한 수정 및 변형이 가능하다. 따라서 본 발명의 일실시례는 아래에 기재된 특허청구범위에 의해서만 파악되어야 하고, 이의 균등 또는 등가적 변형 모두는 본 발명 사상의 범주에 속한다고 할 것이다.As described above, although one embodiment of the present invention has been described with limited examples and drawings, one embodiment of the present invention is not limited to the above-described embodiment, which is based on common knowledge in the field to which the present invention pertains. Anyone who has the knowledge can make various modifications and variations from this description. Accordingly, one embodiment of the present invention should be understood only by the scope of the claims set forth below, and all equivalent or equivalent modifications thereof shall fall within the scope of the spirit of the present invention.

110 :　망개잎 분말화 단계
120 :　가열 단계
130 :　혼합 단계
140 :　교반 단계
150 :　냉장 단계110: Powdering step of manganese leaves
120: heating step
130: mixing step
140: stirring step
150: Refrigeration stage

Claims (5)

망개잎을 가열 건조 후 분쇄하여 분말화하는 망개잎 분말화 단계;
물 100중량부에 젤라틴 2 내지 3중량부를 넣고 가열하여 젤라틴을 녹이는 가열 단계;
상기 가열 단계에서 녹인 젤라틴 혼합물에 상기 분말화 단계에서 분말화한 망개잎 분말 3~5중량부, 올리고당 17~25중량부, 망개잎 추출액 10~25중량부, 레몬청 10~25중량부, 계피분말 0.3~0.5중량부, 솔잎액 1~3중량부, 녹차분말 0.2~0.3중량부 및 마늘분말 0.1~0.2중량부를 혼합하는 혼합단계;
상기 혼합단계에서 혼합한 혼합물을 90~110℃의 온도에서 2~10분간 교반하고 실온에 식히는 교반 단계; 및
상기 교반단계에서 교반 후 상온으로 식힌 혼합물을 틀에 넣고 2~4℃의 온도로 10~12시간 냉장시키는 냉장 단계;
를 포함하여 제조하는 것을 특징으로 하는 망개잎 분말을 함유한 젤리 제조방법.A step of powdering manganese leaves by heating and drying them and pulverizing them into powder;
A heating step of adding 2 to 3 parts by weight of gelatin to 100 parts by weight of water and heating to dissolve the gelatin;
To the gelatin mixture dissolved in the heating step, 3 to 5 parts by weight of manganese leaf powder powdered in the powdering step, 17 to 25 parts by weight of oligosaccharide, 10 to 25 parts by weight of manganese leaf extract, 10 to 25 parts by weight of lemon juice, cinnamon A mixing step of mixing 0.3 to 0.5 parts by weight of powder, 1 to 3 parts by weight of pine needle liquid, 0.2 to 0.3 parts by weight of green tea powder, and 0.1 to 0.2 parts by weight of garlic powder;
A stirring step of stirring the mixture mixed in the mixing step for 2 to 10 minutes at a temperature of 90 to 110 ° C and cooling to room temperature; and
A refrigeration step of placing the mixture cooled to room temperature after stirring in the stirring step into a mold and refrigerating it at a temperature of 2 to 4° C. for 10 to 12 hours;
A method for producing jelly containing manganese leaf powder, characterized in that it is manufactured including. 제1항에 있어서,
상기 혼합하는 단계는,
율무 5∼20중량%, 등심 0.1∼0.3중량%, 질경이씨 1∼3중량%, 약쑥 1∼3중량%, 밀감껍질 5∼20중량% 중에서 일부 또는 모든 성분을 노폐물 제거 압력솥에 추가로 투입하는 것을 특징으로 하는 망개잎 분말을 함유한 젤리 제조방법.According to paragraph 1,
The mixing step is,
Add some or all of the ingredients from 5 to 20% by weight of adlay, 0.1 to 0.3% by weight of sirloin, 1 to 3% by weight of plantain seeds, 1 to 3% by weight of mugwort, and 5 to 20% by weight of tangerine peel into a pressure cooker to remove waste. A method for manufacturing jelly containing manganese leaf powder, characterized in that: 제2항에 있어서,
상기 혼합하는 단계는,
설탕 5∼20중량%, 커피는 0.8∼2.0중량%를 추가로 투입하는 것을 특징으로 하는 망개잎 분말을 함유한 젤리 제조방법.According to paragraph 2,
The mixing step is,
A method of manufacturing jelly containing manganese leaf powder, characterized in that 5 to 20% by weight of sugar and 0.8 to 2.0% by weight of coffee are additionally added. 제3항에 있어서,
상기 혼합하는 단계는,
미강 분말 3 중량% 내지 5 중량%가 포함되거나, 가바 분말 1 중량% 내지 3 중량%, 루테인 분말 1 중량% 내지 3 중량%를 추가로 투입하는 것을 특징으로 하는 망개잎 분말을 함유한 젤리 제조방법.According to paragraph 3,
The mixing step is,
A method for producing jelly containing manganese leaf powder, characterized in that it contains 3% to 5% by weight of rice bran powder, or additionally adds 1% to 3% by weight of GABA powder, and 1% to 3% by weight of lutein powder. . 제4항에 있어서,
상기 혼합하는 단계는,
식용곤충의 유충 분말 0.5중량% 내지 1 중량% 를 추가로 투입하는 것을 특징으로 하는 망개잎 분말을 함유한 젤리 제조방법.According to clause 4,
The mixing step is,
A method for producing jelly containing manganese leaf powder, characterized in that 0.5% by weight to 1% by weight of edible insect larva powder is additionally added.
KR1020220189204A 2022-12-29 Manufacturing method of jelly containing a leaf powder of supplejack KR20240107267A (en)

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