KR20240132891A - Herbal snack for improving anorexia child - Google Patents

Abstract

The present invention relates to an oriental medicine snack for children with anorexia and a method for manufacturing the same, and more specifically, to an oriental medicine snack for children with anorexia with enhanced functionality including palatability and nutritional value by carefully selecting herbal medicines helpful for anorexia and selecting ingredients suited to the tastes of children, and a method for manufacturing the same. The oriental medicine snack according to the present invention is expected to have an effect of improving the image of oriental medicine because it can be easily taken by adults as well as children by appropriately mixing functional herbal medicines and palatable ingredients.

Description

Herbal snack for improving anorexia child

The present invention relates to an oriental medicine snack for children with anorexia and a method for producing the same, and more specifically, to an oriental medicine snack for children with anorexia with enhanced functionality, including palatability and nutritional value, by carefully selecting herbal medicines helpful for anorexia and selecting ingredients suited to the tastes of children, and a method for producing the same.

‘Anorexia’ refers to a state in which the desire to eat is reduced or absent, and in reality, the amount of food consumed is reduced compared to the usual amount or the inability to eat at all. Anorexia in children refers to eating less than expected for their age for more than a month, and it is known that 20-40% of infants and toddlers have difficulty consuming food. Children with anorexia lack interest in eating, refuse food, or take excessively long mealtimes. In addition, even at an age when they should be eating independently, there are cases in which they do not eat on their own or do not eat focusedly and eat while moving around. Because of this, both parents and children can experience considerable stress at mealtimes.

According to the ‘Survey on Clinical Treatment Patterns of Pediatric Anorexia by Oriental Medicine Doctors’ published in the international pediatrics journal ‘Children’ (IF: 2.835), when diagnosing children with anorexia, clinical features and diagnoses such as spleen and stomach qi deficiency (脾胃氣虛), spleen deficiency and health deficiency (脾失健運), stomach yin deficiency (胃陰不足), and liver depression (肝鬱) were mainly used. In addition, herbal medicine treatment (38.1%) was mainly performed when treating children with anorexia, and among herbal medicines, prescription herbal medicine was used the most at 57.1%. The herbal medicine prescriptions that were clinically used were Sogeonjung-tang, Hyangsayukgunja-tang, Bojungikgitang, Samchulgeonbitang, and Hyangsayangwi-tang, in that order, and the frequently used medicinal herbs were Baekchool, Jinpi, Sansha, Malt, and Shingok.

The advantages of Oriental medicine treatment for anorexia cited by Oriental medicine doctors included the following in order of response: good effect (32.3%), fundamental treatment that strengthens digestive function is possible (27%), and few side effects (26.1%).

According to a cross-sectional study of children and adolescents visiting the outpatient clinic of the Department of Pediatrics at Daegu Haany University Hospital of Oriental Medicine, 30.6% of first-time patients visited with digestive-related symptoms, and children with anorexia accounted for the largest proportion, at 72.2%. As such, the need for treatment of pediatric anorexia is great. Professor Lee Ji-hong of the Department of Pediatrics at Daegu Haany University Hospital of Oriental Medicine explained, “Since anorexia in children ranges from mild cases of slightly picky eating to cases of serious underlying diseases or psychological problems, it is recommended to consult a specialist if anorexia persists for more than a month.” He also said, “In addition, if the child has difficulty swallowing food, vomiting, or diarrhea, or if the child has growth disorders or developmental delays, it is recommended to receive treatment.”

As a technology regarding food using oriental medicine, Republic of Korea Publication No. 10-2013-0133404 (December 9, 2013) discloses a highly nutritious oriental medicine jelly with improved storage properties and a method for manufacturing the same. It discloses that, as oriental medicine raw materials, ginseng and red ginseng are used, and as oriental medicine prescription materials, Saengmaeksan, Sipjeondaebotang, Cheongmyeongtang, Galgeuntang, Ssanghwatang, Galgeuntang, etc. are appropriately selected and used depending on the subject of administration.

In addition, Republic of Korea Registration No. 10-2151925 (August 29, 2020) discloses a method for manufacturing a smart cookie and a cookie manufactured thereby, which comprises the steps of: gently loosening butter having a preset weight relative to the entire cookie dough; adding sugar, lemon peel tea, and vanilla flavoring having a preset weight to the gently loosened butter and whipping; adding eggs having a preset weight to the whipped cookie dough in multiple portions and whipping; adding cake flour and smart tea having a preset weight to the whipped dough and lightly mixing them to complete the cookie dough; panning the cookie dough into a mold; and panning a topping dough onto an upper surface or inside of the panned cookie dough; the topping dough comprises: gently loosening butter having a preset weight relative to the entire topping dough; adding cacao melted in a double boiler of sugar having a preset weight to the gently loosened butter and whipping for a predetermined period of time; The present invention is characterized by comprising: a step of adding a preset weight of egg whites into the whipped topping dough in predetermined batches and whipping for a preset time; a step of adding a preset weight of sliced raw or semi-dried bananas into the whipped topping dough, additionally adding a preset weight of nuts including walnuts, almonds, and pine nuts, and lightly mixing; and a step of adding a preset weight of cake flour, peppermint powder, and yuzu leaf powder into the topping dough mixed with the bananas and nuts and lightly mixing to complete the topping dough.

Recently, with the advancement of industrial technology and the development of various food ingredients, our eating habits are improving day by day. Accordingly, cooking techniques that include a variety of unique ingredients that match our emotions while also adding functionality are being developed one after another.

Recently, food manufacturers are planning and launching products using new materials as well as health-oriented foods such as low-fat, fat-free, low-cholesterol, and low-calorie snacks in response to consumer demands, and there is an increasing need for foods that can satisfy both nutrition and palatability by utilizing materials containing various nutrients.

Republic of Korea Public Number 10-2013-0133404 (December 9, 2013) Republic of Korea Registration No. 10-2151925 (August 29, 2020)

The inventors of the present invention conducted extensive research to develop a food material capable of improving the loss of appetite in children, and as a result of manufacturing a snack product by combining herbal medicines and functional ingredients as described below, confirmed that the snack product was rich in taste and nutrition and had enhanced functionality, and could particularly meet the needs of children, thereby completing the present invention.

Accordingly, the present invention aims to provide a snack for improving anorexia in children by combining herbal medicines and functional ingredients, which is rich in taste and nutrition and has enhanced functionality to meet the needs of children, and a method for producing the same.

The purpose of the present invention as above is

a) Step of preparing herbal medicine in powder form;

b) Separately, a step of extracting the herbal medicine to obtain an extract;

c) A step of obtaining a dough by mixing the herbal medicine powder, herbal medicine extract, coconut powder, condensed milk, syrup, and butter in a certain ratio;

d) A step of shaping the dough into a certain shape;

e) Step to harden the dough by leaving it in the freezer for more than 15 minutes;

f) A step of coating the surface of the hardened dough with chocolate liquid;

g) drying the coated chocolate liquid to obtain a herbal snack; and

h) A method for manufacturing a herbal snack for children, comprising a step of packaging dried chocolate balls into a predetermined size; and the herbal snack manufactured by the method.

The herbal snack according to the present invention is expected to have an effect of improving the image of herbal medicine because it can be easily taken by both children and adults by appropriately mixing functional medicinal ingredients and palatable ingredients. In addition, the snack product including the herbal medicine according to the present invention can be expected to treat loss of appetite caused by uneven function of the spleen by equalizing the function of the stomach, or can have an effect of increasing appetite, and can also alleviate symptoms such as weak constitution, fatigue, enuresis, indigestion, and constipation.

Figure 1 is a manufacturing process diagram of a herbal snack according to the present invention.
Figures 2 and 3 are photographs of prototypes of herbal snacks manufactured by the method of the present invention.

The present invention, in one aspect,

a) A step of preparing herbal medicine in powder form;

b) Separately, a step of extracting the herbal medicine to obtain an extract;

c) A step of obtaining a dough by mixing the herbal medicine powder, herbal medicine extract, coconut powder, condensed milk, syrup, and butter in a certain ratio;

d) A step of shaping the dough into a certain shape;

e) Step to harden the dough by leaving it in the freezer for more than 15 minutes;

f) A step of coating the surface of the hardened dough with chocolate liquid;

g) drying the coated chocolate liquid to obtain a herbal snack; and

h) a step of packaging dried chocolate balls to a certain standard; and a method for manufacturing a herbal snack for children, characterized in that the contents of the coconut powder, condensed milk, herbal extract, syrup, and butter are 200 parts by weight, 220 parts by weight, 10 parts by weight, 30 parts by weight, and 24 parts by weight, respectively, and a herbal snack manufactured by the method are provided.

Hereinafter, preferred embodiments of a children's herbal snack and a method for manufacturing the same according to the present invention will be described in detail with reference to the attached drawings.

The terms or words used in this specification and claims are not to be construed as limited to their usual or dictionary meanings, and should be construed as meanings and concepts that conform to the technical idea of the present invention based on the principle that the inventor can appropriately define the concept of the term in order to explain his own invention in the best way. Therefore, it should be understood that the embodiments described in this specification and the configurations illustrated in the drawings are only the most preferred embodiments of the present invention, and that there may be various equivalents and modified examples that can replace them at the time of filing this application.

Figure 1 is a manufacturing process diagram of an oriental herbal snack according to the present invention, and Figures 2 and 3 are photographs of prototypes of an oriental herbal snack manufactured by the method of the present invention.

The method for manufacturing a herbal medicine snack for children according to the present invention largely includes a herbal medicine powder manufacturing step, a herbal medicine extract manufacturing step, a mixing and kneading step, a molding step, a hardening step, a coating step, a drying step, a packaging step, and a sterilization step. Hereinafter, each individual step will be described in detail.

a) Herbal medicine powder manufacturing step

First, carefully select the medicinal herbs and prepare them in powder form. The particle size of the powder should be between 80 and 300 mesh. At this time, filter the medicinal herbs several times to obtain only the fine powder.

It may be preferable that the herbal medicine used in this step includes 35 parts by weight of a mixture of tangerine peel, jujube, licorice and deer antler (mixing ratio 13:13:8:1), or 35 parts by weight of a mixture of cassia bark, jujube, licorice and deer antler (mixing ratio 14:12:8:1).

b) Herbal medicine extract manufacturing step

Separately, the herbal medicine is extracted to obtain the extract.

At this stage, the herbal medicine may preferably include 8 parts by weight of chang-chool, 13 parts by weight of tangerine peel, 2.4 parts by weight of licorice, 3 pieces of ginger (10 parts by weight), and 2 jujubes (4 to 8 parts by weight), or a mixture of 18 parts by weight of white peony root, 9 parts by weight of cassia twig, 6 parts by weight of licorice root, 5 pieces of ginger (18 parts by weight), and 4 jujubes (12 parts by weight), and 30 parts by weight of glutinous rice syrup.

The above mixed herbal medicine is added to an extraction solvent 5 to 30 times its weight and steeped at room temperature for 1 to 6 months to obtain the extract, or extracted at 50 to 100°C for 2 to 24 hours, then cooled, filtered, and then boiled to obtain the extract.

Filtration can be performed by filtering out solid foreign substances and particles, for example, using a filter membrane, paper filter, hemp, non-woven fabric, or cotton, or by using ultrafiltration, cryofiltration, or centrifugation. In addition, filtration can be performed by first filtering using gauze, and then second filtering using Whatman paper.

The above extraction solvent can preferably be purified water or a lower alcohol or ethanol having 1 to 3 carbon atoms.

The boiling process may preferably be carried out by submerging the filtrate in a double boiler and heating it at 75 to 110°C for 2 to 4 hours.

The inventors of the present invention reviewed various medicinal herbs and prescriptions recorded in oriental medical books as herbal medicine prescriptions for improving anorexia, but since children may feel aversion to the strong medicinal herbs that have a strong smell and taste when the existing prescriptions are directly applied to food, specific medicinal herbs were excluded although their efficacy may be relatively low, and considering that it is a children's food, medicinal herbs that are too strong in smell and taste or that may be averse to the food were excluded to manufacture a composition that can be specialized as a children's snack.

From a Oriental medical perspective, anorexia can be divided into three types, as shown in Table 1 below.

Spleen and stomach are blocked My spleen and stomach are dry Spleen and stomach are blocked Tongue color gules light red light color Snowdrop Thick yellow snow No coating and slightly peeling White and light snow management Bitter taste improves appetite Sour flavor improves appetite Improve your appetite with sweetness

Therefore, considering these characteristics, it is important to create a product that can promote children's health by combining herbal medicine prescriptions with foods that are familiar and preferred by children, thereby reducing their resistance to herbal medicine and expanding the possibilities and areas of utilization of herbal medicine. In addition, since it should be easy for children to consume, it may be desirable for it to have a stronger feeling of a snack than a herbal medicine, and under the criterion that the ingredients containing herbal medicines should be selected as ingredients such as tangerine peel, cassia twig, jujube, deer antler, jujube, coconut, ginger, atractylis, white peony, licorice (licorice), condensed milk, grain syrup, butter, and chocolate.

If the above range is exceeded, there is a concern that the functionality may not reach the intended level, and that the taste and aroma may not be balanced and thus not harmonious.

The tangerine peel is the mature peel of the tangerine, and contains a substance called ghrelin. This substance is an appetite stimulant used to control short-term eating behavior, and it works relatively quickly. The tangerine peel helps digestion when you feel bloated or stuffy.

The warm nature of cinnamon helps to circulate energy and expels wind-cold pathogens. Jujube and licorice together stabilize the energy of the spleen and stomach and help digestion.

Dates help with growth and development and relieve constipation and diarrhea.

Coconut's 'lauric acid' promotes metabolism and strengthens immunity. Coconut also lowers cholesterol levels and contains calcium, which strengthens bones. It is also rich in dietary fiber, so it can be seen as helpful for the intestines.

Coconut and green tea are good for the intestines, improve appetite, strengthen bones and muscles, and help boost immunity.

Ginger has a warm nature, so it can warm the stomach and strengthen a weak stomach.

In Oriental medicine, cloves have the effect of drying out dampness and strengthening the spleen, which can strengthen the stomach. They also have a slight aromatic property, which helps the qi move smoothly, and helps the spleen and stomach to move and promote digestion.

Peony root is used together with cinnamon to nourish yin blood and harmonize the yin and qi. It is also effective in reducing abdominal pain caused by gastric spasms.

Licorice (Glycyrrhiza uralensis) has a sweet flavor and mild nature, which helps other medicinal herbs blend well together.

The main purpose of using condensed milk, syrup, and butter is to make a formulation called Choco Ball. The viscous formulation of condensed milk and the lumpy formulation of butter can be used to hold the powdered medicinal herbs together well, and considering that it is a children's snack, it can also improve the taste and flavor.

c) Mixing and kneading stage

The above herbal medicine powder, herbal medicine extract, coconut powder, condensed milk, syrup, and butter are mixed in a certain ratio to obtain a dough.

It is preferable to mix the above herbal medicine extract, coconut powder, condensed milk, syrup, and butter in amounts of 10 parts by weight, 200 parts by weight, 220 parts by weight, 30 parts by weight, and 24 parts by weight, respectively.

d) Forming stage

Shape the dough into a specific shape (e.g., ball shape, etc.).

e) Hardening stage

Let the dough harden in the freezer for at least 15 minutes.

f) Coating step

The surface of the hardened dough is coated with chocolate liquid. We wanted to create a snack for children that can eat herbal medicine and herbal medicines that children generally do not like without feeling aversion, but by coating the surface of the product once with chocolate, we wanted to make it more familiar and increase its preference.

g) Drying stage

Dry the coated chocolate liquid to obtain a herbal snack. Spread the coated herbal snack evenly and widely in a well-ventilated room, place it on a shelf or net, and dry it at room temperature for 3 to 30 hours while changing the position or turning it over intermittently so that the moisture evaporates evenly, or dry it under direct sunlight for 0.2 to 1 hour, preferably 0.5 to 1 hour, depending on the amount of sunlight.

h) Packaging stage

Package the dried chocolate balls according to a certain standard. It is recommended to package them in a form such as a resin packaging bag with a space to accommodate the chocolate balls and store them in the freezer or refrigerator considering the expiration date.

i) Sterilization step

Additionally, chocolate balls manufactured for use with a long shelf life may be subject to a sterilization step.

As a step for sterilizing a packaged food formulation, various sterilization methods can be selected and performed depending on the formulation and packaging form, but it is more preferable to use a conventional ultraviolet sterilization, retort sterilization, or steam sterilization method and perform it by slightly modifying these conditions as necessary.

<Example>

Hereinafter, the present invention will be described in more detail through examples. These examples are only intended to explain the present invention more specifically, and it is obvious to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention.

Example 1: Preparation of herbal jelly

We wanted to make a herbal medicine fruit jelly by adding a medicinal liquid to the jelly ‘Turkish Delight’ with a moderate firmness. The main considerations were ‘it should be tasty, have a pleasant scent, and be easy to take.’

The ingredients used were tangerine peel, hawthorn, jujube, tangerine (golden fragrance), corn starch, powdered gelatin, water, sugar, nuohan fruit (alternative sugar), oligosaccharide, vanilla extract, and food coloring.

The manufacturing process of the above herbal jelly (Tuntuni Jelly) is as follows.

1) Squeeze the juice from the tangerine and mix 80g of the juice with 14g of powdered gelatin to dissolve the gelatin.

2) Boil 10g of tangerine peel, 12g of hawthorn berry, 20g of jujube, and 480ml of water, then cool the liquid.

3) Mix 60g of corn starch and 80g of water to make starch water.

4) Put 200g of sugar, 200g of Nahan-gwa (alternative sugar), Jeon-tang liquid, and 10g of oligosaccharide in a pot and boil. Then add starch water and boil until it reaches a certain consistency.

5) Add 4g of soaked gelatin and vanilla extract and mix, then add food coloring and mix.

6) Place in a mold and let harden at room temperature for more than 5 hours.

7) Cut the hardened jelly while coating it with powdered sugar.

In the case of the above herbal jelly, the scent was sweet and good, and there was no herbal scent at all. However, the taste was strong and sweet, and the texture was unfamiliar because it crumbled as you chewed the product. It seems that this problem occurred because it was made by calculating 200g of sugar = 200g of Nahan. The major problems were as follows.

Problem 1) Originally, 400g of sugar should be added, but to reduce the amount of sugar, a substitute sugar called nuohan-gwa was added, but the taste is too sweet and greasy, and the texture is strange. To solve this, it is necessary to change the ratio of sugar to nuohan-gwa, not adding too much, and adding it in a ratio of 4:1.

Problem 2) The outer surface is too sticky, so it sticks to each other and the container, causing the product to deform. To solve this, sprinkle sugar powder sufficiently on the surface of the product. Also, since the product should have been hardened for more than 5 hours at room temperature, it may not have reached the desired hardness if it was hardened too quickly in the freezer, so it is necessary to harden it for a sufficient amount of time at room temperature.

Example 2: Preparation of herbal coconut chocolate balls

We wanted to make coconut chocolate balls using herbal medicines that are often used for pediatric anorexia. The main considerations were ‘it should be tasty, have a pleasant aroma, and be easy to take.’

The ingredients used were coconut powder, peony root, cinnamon, licorice, ginger, jujube, condensed milk, butter, and chocolate.

The manufacturing process of the above herbal coconut chocolate ball (Ssuksuk-i) is as follows.

1) Measure 18g of white peony root, 9g of cinnamon, 6g of licorice root, 18g of ginger, and 15g of jujube, boil them, and then cool the liquid.

2) Mix 200g of coconut powder, 220g of condensed milk, and 24g of butter and knead.

3) Take about 1/3 of the dough and moisten it with the boiled medicine.

4) Shape the dough soaked in the liquid into 5g balls.

5) Roll the dough 4 times without soaking it in the liquid and shape it into a ball weighing a total of 15g.

6) Freeze the round coconut balls to harden them.

7) After melting the chocolate, coat the surface of the coconut ball.

8) Then let the chocolate harden.

In the case of the above herbal coconut chocolate balls, it tasted and had the texture of a pound cake made of coconut, and did not have any particular taste or smell of herbal medicine. However, it was a bit large, so it was not good to eat in one bite, and there was difficulty in making the dough because it was made by soaking it in the medicine. The major problems were as follows.

Problem 1) When making coconut chocolate balls, if you directly apply the liquid, the moisture content will be too high and the dough will not come together. To solve this, boil down the liquid to a viscous form and then add it with condensed milk and knead.

Problem 2) When produced in 15g, the size becomes too large and inconvenient to eat. To solve this problem, it is produced in 10g or less. Also, in the second production, we tried to increase the amount of medicinal herbs used by directly grinding medicinal herbs that do not have a strong taste and mixing them with coconut powder and kneading.

Example 3: Preparation of herbal jelly

To improve the problems in Example 1, the following materials were used.

(Tuntun-yi) Jelly ingredients are tangerine (golden fragrance), 8.5g powdered gelatin, 60g corn starch, 50g nuohan-gwa (alternative sugar), 200g sugar, 2 spoons oligosaccharide, 1 spoon vanilla extract, 12g hawthorn, 6 jujubes, and 10g tangerine peel.

The manufacturing process of herbal jelly is as follows.

1) Boil the hawthorn, jujube, tangerine peel and water for 30 minutes until the volume becomes 160ml.

2) Squeeze the golden fragrance, take 48g, mix with gelatin and soak the gelatin in advance.

3) Add 80g of corn starch and water and mix.

4) Add sugar, herbal medicine, and oligosaccharide to a pot and boil to 115 degrees.

5) Add starch water to step 4 and boil over medium heat until thickened.

6) After cooling down step 5 slightly, add soaked gelatin and vanilla extract and mix, then add coloring and mix.

7) Place in a mold and let harden at room temperature for more than 5 hours.

8) Then cut into appropriate sizes and coat with sugar powder.

In the case of the above herbal jelly, it was like a rice cake with a subtle tangerine flavor. It had a slight vanilla scent due to the vanilla extract, and had a mild sweetness. The big problem was as follows.

Problem 1) Although the amount of Nahan-gwa (substitute sugar) was reduced compared to the first production, it is not the sweetness we are used to, but rather a bitter sweetness, making it taste unpleasant.

Problem 2) If the product is stored at room temperature and becomes lukewarm, the texture becomes mushy and becomes strange, and it is not easy to store.

Problem 3) It can get stuck too much between the teeth, causing discomfort and risking cavities.

Problem 4) The shape and texture of the product that was initially designed are not realized. No. 2 was produced, but there was no significant improvement compared to the first product, and the taste was not very good either, so it was determined that further research on the jelly formulation was necessary.

Example 4: Preparation of coconut chocolate balls

To improve the problems of Example 2 above, oriental medicine coconut chocolate balls were manufactured using the following materials.

(Ssuksuk) The ingredients for coconut chocolate balls are 200g coconut powder, 18g white peony root, 23g cinnamon, 14g licorice, 18g ginger, 27g jujube, 1g green tea, 200g condensed milk, 24g butter, 30g syrup, and chocolate.

1) Grind 14g of cinnamon, 12g of jujube, 8g of licorice, and 1g of green tea to prepare 35g of medicinal herb powder.

2) Boil 18g of white peony root, 9g of cinnamon, 6g of licorice root, 18g of ginger, 12g of jujube, and 30g of brown rice syrup with water to make a decoction, reduce it to a viscous extract, and cool.

3) Add the herbal powder, coconut powder, condensed milk, 10g of herbal extract, and butter together.

4) Mix all ingredients well.

5) Then, shape the dough into 10g balls.

6) Place the dough in the freezer for at least 15 minutes to harden.

7) After melting the chocolate, coat the surface of the coconut ball.

8) Then let the chocolate harden.

In the case of the above-mentioned herbal medicine (ssuksuk-i) coconut chocolate ball, it was sweet but had a soft cinnamon flavor. It was a little less sweet than the first production, and the medicinal powder was chewed together with the coconut. It was also smaller than before, so it was easy to take. The big problem was as follows.

Problem 1) In rare cases, the medicinal herb powder is chewed. To solve this, grind the medicinal herb in the next production, sieve it, and use only the fine powder. The manufacturing method of the product was established through this production, and the difference in taste and flavor depending on the presence or absence of green tea will be investigated in the final third production.

Example 5: Preparation of coconut chocolate balls

In order to solve the problem found in the above Example 3, a herbal (strong) coconut chocolate ball was manufactured instead of a jelly formulation (see Figures 2 and 3).

The ingredients used were tangerine peel, licorice, ginger, jujube, green tea, coconut powder, condensed milk, brown rice syrup, butter, and chocolate.

The manufacturing process is as follows.

1) Grind 13g of tangerine peel, 13g of jujube, 8g of licorice, and 1g of green tea to prepare the medicinal herb powder. Sieve the ground medicinal herbs several times to obtain only the fine powder.

2) Boil 8g of changchang, 13g of tangerine peel, 2.4g of licorice, 10g of ginger, and 6g of jujube with water to make a herbal medicine decoction. Reduce it to a viscous extract and cool.

3) Add 35 parts of herbal powder, 200g of coconut powder, 220g of condensed milk, 10g of herbal extract, 30g of grain syrup, and 24g of butter in one place.

At this time, divide the bowl into two and put green tea powder in one and do not put it in the other.

4) Mix all ingredients well.

5) Then, shape the dough into 6g balls.

6) Place the dough in the freezer for at least 15 minutes to harden.

7) After melting the chocolate, coat the surface of the coconut ball.

8) Then let the chocolate harden.

Example 6: Preparation of coconut chocolate balls

In order to solve the problems found in the product of Example 4 above, (SsukSsuk) coconut chocolate balls were manufactured as follows (see Figures 2 and 3).

The ingredients used were peony root, cinnamon, licorice, ginger, jujube, green tea, coconut powder, condensed milk, butter, chocolate, and brown rice syrup.

1) Grind 14g of cinnamon, 12g of jujube, 8g of licorice, and 1g of green tea to prepare 35g of medicinal herb powder. Sieve the ground medicinal herbs several times to obtain only the fine powder.

2) Boil 18g of white peony root, 9g of cinnamon, 6g of licorice root, 18g of ginger, 12g of jujube, and 30g of glutinous rice syrup with water to make a decoction, reduce it to a viscous herbal extract, and cool.

3) Mix 200g of herbal powder and coconut powder, 220g of condensed milk, 10g of herbal extract, and 24g of butter to make a dough, and place the dough in the freezer for more than 15 minutes to harden. At this time, divide the bowl into two and put the green tea powder in one and do not put it in the other.

4) Mix all ingredients well.

5) Then, shape the dough into 6g balls.

6) Place the dough in the freezer for at least 15 minutes to harden.

7) After melting the chocolate, coat the surface of the coconut ball.

8) Then let the chocolate harden.

Test Example 1: Sensory Evaluation

When making this coconut chocolate ball, half of it contained green tea and half did not, and the differences in taste and flavor were investigated. In addition, considering the previous large size and difficulty in taking, and the problem that the herbal powder was rarely chewed, the weight per product was reduced to 6g, and all of the herbal powder was sieved and only fine powder was used.

When making coconut chocolate balls, there was a problem that the chocolate coating on the outside would flow out during the drying process and the chocolate shape would be uneven. It seems that you need to use a type of chocolate that hardens immediately when you coat the frozen cold dough with chocolate, or use a mold.

After the secondary production (Examples 3 and 4), prototypes were distributed to people and a survey was conducted. A total of 22 people responded. Regarding the taste, 68.2% (15 people) said, “The taste is very good,” and 31.8% (7 people) said, “The taste is slightly good,” showing positive opinions about the taste. Regarding the scent, 63.6% said, “The scent is good and does not offend my skin,” and no one said, “The scent is bad and I feel offended,” showing that I think both the taste and scent were well implemented. When asked whether it is suitable for children to eat, an overwhelming 90.9% answered, “Very yes.” and “Slightly yes.” while 0% answered, “Very no.” When asked about the convenience of taking it, 77.3% answered, “Very yes.” and 13.6% answered, “Slightly yes.” However, in the questions about shape and size, 9.1% answered ‘not quite’, so it was decided to reduce the size in the third production.

Test Example 2: Sensory Evaluation

After the third production (Examples 5 and 6), a second survey was conducted by distinguishing between those with and without green tea. In addition, the survey questions were also changed in detail. A total of 30 people responded. The responses to the question asking about age were 73.3% for those in their 20s, 13.3% for those in their 30s, and 6.7% for those in their 40s, with those in their 20s being the most numerous. The responses to the question asking for opinions on taste were as follows. The majority, 90%, said that it tasted good. However, there were responses that said “it has no taste or is difficult to eat” which were not there in the first survey. This is likely due to the bitter and fishy taste unique to green tea. There was also an opinion that the texture of coconut gave the taste of chewing vegetables and was therefore repulsive.

The responses to the question asking for opinions on the scent were as follows. The overwhelming majority, 90%, responded that they had no aversion to it. Likewise, I think the responses that the scent was bad were because they ate a test product containing green tea. In response to the questions asking about the convenience of taking it and whether it was okay for children to eat it, 93.3% responded “yes” and 86.7% responded “yes, I think it’s okay.” I think the results were appropriate for a product that targets children as its main consumer group.

Type A with green tea leaves and type B without green tea leaves were mostly of the opinion that there was no significant difference, and there was no significant difference in preference between the types. There was concern that adding green tea leaves would significantly reduce the preference, but it was determined that this was not the case. Therefore, it seems desirable to include a small amount of green tea leaves from a nutritional perspective.

The biggest goal of this study was to create a herbal snack that children with anorexia can eat without feeling aversion. Considering all of the responses above, I think we have finally created a product that has good taste, flavor, and ease of taking, and that most people can eat without feeling aversion. Also, since it is a ‘herbal’ snack, we were careful about the ratio of herbal medicine and herbal medicine. The total content is 9.57%, and it is judged to have captured the image of both healthy food and sweet snack.

After making coconut chocolate balls and investigating the results, we found that chocolate had the most flavor and taste, coconut came in second, and herbal medicine had the least. In this investigation, there were almost no negative evaluations of the taste and flavor. However, since the flavor and taste of coconut are more favorable than those of chocolate, it is expected that it would be good to devise a way to capture the smell or flavor of coconut powder, or to try making chocolate balls with other ingredients instead of coconut. Also, if you crush nuts and add them to the chocolate that is spread on the outside, you can make a product with different flavors, flavors, and textures, and I think that people of all ages will be able to eat it.

We expect that by using these medicinal herbs and materials to create products that can be easily consumed by both children and adults, we will be able to improve the image of herbal medicine.

As explained above, the present invention suggests various development directions for children's herbal snacks, and provides an opportunity for additional interest and roles of manufacturing industry personnel, and is judged to be a research project that can lead job creation and a wellness food culture. Since social and cultural health-related issues continue to emerge in the mass media, etc. in the present and future, functional foods such as the present invention have been developed in large numbers, suggesting directions for solving various social problems.

Although the preferred embodiments of the present invention have been described above, it will be understood by those skilled in the art that various modifications and changes can be made to the present invention without departing from the spirit and scope of the present invention as set forth in the claims below.

Claims (5)

a) A step of preparing herbal medicine in powder form;
b) Separately, a step of extracting the herbal medicine to obtain an extract;
c) A step of obtaining a dough by mixing the herbal medicine powder, herbal medicine extract, coconut powder, condensed milk, syrup, and butter in a certain ratio;
d) A step of shaping the dough into a certain shape;
e) Step to harden the dough by leaving it in the freezer for more than 15 minutes;
f) A step of coating the surface of the hardened dough with chocolate liquid;
g) drying the coated chocolate liquid to obtain a herbal snack; and
h) A method for producing a herbal snack for children, comprising: a step of packaging dried chocolate balls to a predetermined standard; wherein the contents of the coconut powder, condensed milk, herbal extract, syrup, and butter are respectively in a ratio of 200 parts by weight, 220 parts by weight, 10 parts by weight, 30 parts by weight, and 24 parts by weight. In claim 1,
A method for manufacturing a herbal snack for children, characterized in that in step a), the herbal medicine comprises 35 parts by weight of tangerine peel, jujube, licorice and deer antler mixed in a weight ratio of 13:13:8:1, and in step b), the herbal medicine comprises 8 parts by weight of changjang (a type of ginseng), 13 parts by weight of tangerine peel, 2.4 parts by weight of licorice, 10 parts by weight of ginger and 4 to 8 parts by weight of jujube. In claim 1,
A method for manufacturing a traditional Korean medicine snack, characterized in that in step a), the herbal medicine comprises 35 parts by weight of a mixture of cinnamon, jujube, licorice and deer antler in a weight ratio of 14:12:8:, and in step b), the herbal medicine comprises 18 parts by weight of white peony root, 9 parts by weight of cinnamon, 6 parts by weight of licorice, 18 parts by weight of ginger, 12 parts by weight of jujube and 30 parts by weight of glutinous rice syrup. In claim 1,
A method for manufacturing a herbal snack, characterized in that in step b), the extraction solvent is purified water. A herbal snack characterized by being manufactured by the method according to claim 1.