TWM578939U - Jelly with active ingredient - Google Patents

Abstract

A jelly with active ingredient is provided. The jelly includes a colloid and a packaging structure. The colloid is a three-dimensional geometry and contains a hydrogel and at least one active ingredient. The hydrogel contains water and jelly gel components, wherein the water accounts for about 60 to 79 weight percent of the colloid, and the jelly gel component accounts for about 0.5 to 1.5 weight percent of the colloid. The active ingredient is distributed in the hydrogel increasing retention ratio of the active ingredient. The packaging structure is located on the surface of the colloid to cover and seal the colloid.

Description

Jelly with active ingredients

The disclosure relates to health foods.

Unbalanced diets can lead to malnutrition, including nutrient deficiencies, excessive or imbalanced health problems such as underweight, overweight, obesity, and chronic diseases. According to the results of the survey on the changes in the nutritional health status of the Ministry of Health and Welfare, it is shown that a very high proportion of Chinese people have not reached a balanced diet.

At present, there are many varieties of health and nutrition, which are generally made into liquid, powder, ingot or capsule products. However, these product types may be unattractive to consumers; in addition, lozenges may have limited absorption for people with poor digestive function. Powder products often need to be opened by water, which is inconvenient to eat and easy to agglomerate or deliquescence. Also, active ingredients in liquid or powdered products may be more susceptible to degradation.

Therefore, it is extremely easy to develop a ready-to-eat product that helps people replenish the nutrients they need.

Therefore, this creation provides alive for improving the above problems. Jelly of sexual ingredients, and the active ingredients therein are less susceptible to degradation. Consumers can eat as a daily snack, increase their willingness to eat, and easily supplement nutrients.

One aspect of the present disclosure provides a jelly having an active ingredient comprising: a colloid and a package structure. The colloid is a three-dimensional geometric shape comprising a hydrogel and at least one active ingredient. The hydrogel contains moisture and jelly gel components, wherein the water accounts for about 60 to 79% by weight of the colloid, and the jelly gel component accounts for about 0.5 to 1.5% by weight of the colloid. The active ingredient is distributed in the hydrogel, and the hydrogel increases the retention rate of the active ingredient. The packaging structure is located on the surface of the gel to cover and seal the gel.

100‧‧‧ Jelly

102‧‧‧colloid

104‧‧‧Packaging structure

106‧‧‧Hydrogel

108‧‧‧Active ingredients

204‧‧‧Packaging structure

206‧‧‧Aluminum foil layer

208, 210‧‧‧ plastic layer

212‧‧‧Printing layer

300‧‧‧ Jelly

304‧‧‧Packaging structure

310‧‧‧ Pressing edge

312‧‧‧ Incision

400‧‧‧ Jelly

404‧‧‧Packaging structure

410‧‧‧ Pressing edge

412‧‧‧Sawtooth edge

500‧‧‧ method

502, 504, 506, 508, 510‧ ‧ steps

The aspects of the present disclosure can be best understood from the following detailed description, and read in conjunction with the drawings. It is worth noting that, according to the general practice of industry, the various features are not drawn to scale. In fact, the dimensions of the various features may be arbitrarily increased or decreased for clarity of illustration and discussion.

FIG. 1 depicts a cross-sectional view of an exemplary jelly in accordance with some embodiments.

2 depicts a cross-sectional view of a package structure in accordance with some embodiments.

3A and 3B are schematic views of a jelly in accordance with some embodiments.

FIG. 4 illustrates a method of manufacturing a jelly according to some embodiments. flow chart.

The description of the present disclosure and the specific embodiments are set forth in the accompanying drawings, and are in the The embodiments disclosed herein may be combined or substituted with each other in an advantageous manner, and other embodiments may be added to an embodiment without further description or description. In the following description, numerous specific details are set forth However, embodiments of the present disclosure may be practiced without these specific details.

The present disclosure provides a nutritional supplement with a jelly form that can be combined with a high amount of active ingredient and can be a ready-to-eat edible light food package that is convenient to carry.

Referring to Figure 1 of the drawings, a cross-sectional view of an exemplary jelly 100 is illustrated. Jelly 100 includes a colloid 102 and a package structure 104. The colloid 102 is located within the housing space within the packaging structure 104. The colloid 102 comprises a hydrogel 106 and an active ingredient 108, the active ingredient 108 being interspersed in the hydrogel 106.

Referring to FIG. 2, a cross-sectional view of a package structure 204 in accordance with some embodiments is illustrated. The packaging structure 204 can be formed by a plurality of layers, wherein the innermost layer is an aluminum foil layer 206, the outer side of the aluminum foil layer is a first plastic material layer 208 and a second plastic material layer 210, and the outermost layer is a printing layer 212. In some embodiments, the layer of plastic material can be, for example, one to five layers. The packaging structure is used to prevent air and moisture from entering the packaging structure and is opaque, thus contributing to the fruit The preservation of the jelly colloid, in particular, reduces the degradation, oxidation, or deterioration of the active ingredient.

In some embodiments, the shape of the packaging structure may be a strip shape, a rectangular shape, a spherical shape, a sheet shape, or the like. Therefore, the solid geometry of the colloid within the packaging structure may be in the shape of a strip, a rectangle, a sphere, a sheet, or the like.

Referring to Figure 3A, a schematic diagram of an embodiment of a jelly is depicted. The jelly 300 is a light food package, and the three sides of the package structure 304 have a press-fit edge 310 and a tear-opening slit 312 on one side for the consumer to tear the package structure 304 by hand before eating.

Please refer to Fig. 3B for a schematic view of another embodiment of the jelly. The packaging structure of the jelly 400 has a press-fit edge 410 around it and a serrated edge 412 on both sides to facilitate the consumer to tear the package structure 404 by hand before eating.

In the present disclosure, the hydrogel is formed by mixing water and jelly gel ingredients in a predetermined ratio and solidifying. The active ingredient and other additives are added before the hydrogel solidifies. For example, after the active ingredient is mixed with water and jelly jelly, it is heated, and then left to cool and solidify into a colloid. Wherein, the water accounts for 60 to 79% by weight of the colloid, the jelly gel component accounts for 0.5 to 1.5% by weight of the colloid, and the remaining weight percentage of the colloid is the weight percentage of the active ingredient and/or other additives.

In some embodiments, the jelly gum component can be, for example, carrageenan, tannin gum, locust bean gum, Guanhua bean gum, sanxian gum, gelatin powder, cold day powder, seaweed powder, or a combination thereof. These ingredients can promote coagulation. In the state where hot water is dissolved, the jelly gel component is a free molecule, but it changes with temperature. The molecular mobility begins to decline, which promotes the mutual polymerization of the molecules to form a fine mesh structure, thereby forming a solid solid jelly.

In some embodiments, the hydrogel may further comprise a bridging agent, such as sodium citrate, sucrose, sodium beta-glycerophosphate, sodium bicarbonate, or a combination thereof. The bridging agent acts as a molding aid for the jelly and assists in accelerating the coagulation to save manufacturing time. In some embodiments, the sodium citrate comprises from 0.015 to 0.025 weight percent of the colloid.

In the present context, the active ingredient is edible and has ingredients which modulate the physiological functions of the human body, such as plant plant fermentation extracts, vitamins, minerals, functional proteins and the like.

In some embodiments, the active ingredient contained in the jelly is water soluble and thus contributes to digestion and absorption by the human body. In the manufacture of the jelly, the active ingredient can be dissolved in water, and the other ingredients are uniformly mixed before the colloid is solidified, and then the active ingredient is located between the mesh structures of the hydrogel.

Some active ingredients that are easily damaged by heat or other factors are easily reduced during processing and storage. Compared with other dosage forms of nutritional supplements, the active ingredient is dispersed in the hydrogel to reduce the degradation of the active ingredient, so the retention rate of the active ingredient in the formulation is higher. Consumers can consume well-preserved and high levels of active ingredients when consumed.

In some embodiments, the active ingredient is, for example, corn fermented extract, perilla extract, beta-polydextrose, glucosamine hydrochloride, chondroitin, calcium lactate, vitamin B complex, vitamin C, vitamin D, white cucurbit Alcohol, New Zealand black currant extract, calendula extract, lutein, mulberry extract, beta-carotene, litchi extract, cranberry extract, pick A group consisting of bone raspberry extract, glutathione, grape seed extract, Garcinia Cambogia extract, water-soluble glutinous food, probiotics, silk fibroin, collagen, and combinations thereof.

In some embodiments, the active ingredient is a corn fermented extract, which is an extract obtained by fermenting corn starch, containing nicotinic guanamine, also known as vitamin B3, which maintains normal human energy metabolism and digestive tract, Skin and nerve health.

In some embodiments, the jelly contains collagen. There are currently oral products of collagen on the market. In these products, collagen must be made into a liquid, powder or other form, however, the content of collagen is often limited in these products. In the jelly of some embodiments of the present disclosure, the proportion of collagen is 2-20% by weight of the colloid; thus, a jelly-like nutritional supplement having an elastic mouthfeel and containing a high content of collagen is formed.

In some embodiments, the active ingredient comprises a functional protein, such as silk fibroin, which is rich in eighteen amino acids, particularly ten essential amino acids, and additionally has physiological functions that promote collagen secretion.

In some embodiments, the jelly can comprise an acid comprising vitamin C, unit citric acid, or a combination thereof. Among them, vitamin C, also known as ascorbic acid, is an essential nutrient for the human body and has a good antioxidant effect. In addition, vitamin C also has an important influence on the formation of collagen. Currently, beverages or foods that are commonly added with pyrogen C on the market can be used as a source of nutrient intake, and can also increase the taste of slightly acidic. Monohydrate citric acid, also known as aqueous citric acid, is mainly used as a refreshing beverage, juice, jam, fruit candy and canned acid. Flavoring agents can also be used as antioxidants in edible oils, and at the same time improve the sensory properties of foods, enhance appetite and promote the digestion and absorption of calcium and phosphorus substances in the body.

In some embodiments, the jelly may further comprise a concentrated juice, sweetener, or flavor to impart different flavors to the jelly. The concentrated juice may for example be from white pomelo, apple, orange, lemon, kiwi, strawberry, cherry, peach, pineapple, passion fruit, coconut, peach, or a combination thereof. The sweetener can be, for example, sucralose, which is a low-calorie sweetener extracted from sucrose, and has high stability, acid resistance, high temperature resistance, difficulty in changing sweetness, and difficulty in producing toxic substances, and thus is widely used in foods. In the industry.

Referring to Figure 4 of the drawings, a method 500 for manufacturing jelly is illustrated. It should be noted that the method 500 is an exemplary description, and the disclosure is not limited thereto.

In step 502 of method 500, the plant fermentation extract, the functional protein, and the sweetener are added to the water, stirred uniformly by a homogenizer, and then placed in a brewing tank. In some embodiments, wherein the plant fermentation extract is present in an amount of from 1.035 to 0.045 weight percent of the colloid, the functional protein content is from 0.025 to 0.035 weight percent of the colloid, and the sweetener content is from 0.025 to 0.035 weight percent of the colloid.

In step 504 of method 500, the jelly gel component is added to the water, stirred by a homogenizer, and placed in a brewing tank. In some embodiments, the jelly gel component is added to water at a temperature of 60 to 80 ° C and a volume of 15 to 25 liters. It should be noted that in the above steps, the speed of the ingredients of the jelly gel should not be too fast, so as to avoid the agglomeration of the jelly glue.

In step 500 of method 500, heating at a temperature of 85 ° C to 90 ° C 40~60 minutes.

In step 508 of method 500, the fragrance, the acid solution, and the concentrated juice are separately added to the preparation tank, and uniformly mixed. In some embodiments, the content of the fragrance is 0.1 to 1.1 weight percent of the colloid, the acid content is 0.05 to 0.15 weight percent of the colloid, and the concentrated juice content is 2.8 to 3.8 weight percent of the colloid. In some embodiments, the acid solution contains vitamin C and citric acid monohydrate, wherein the content of vitamin C is 0.25 to 0.35 weight percent of the colloid, and the content of citric acid monohydrate is 0.005 to 0.015 weight percent of the colloid.

In step 510 of method 500, after the water is metered, it is filled into a packaging structure (for example, an aluminum bag) containing an aluminum foil, and subjected to a sterilization and cooling process to obtain a jelly product. After the step of adding water, the filling step can be carried out by using a jelly filling machine, the filling temperature is 70-90 ° C, and in order to maintain the quality of the stable product, the weight of the mixture to be filled is set to a fixed value, for example, 15± 0.5g. Also, the piping and the mixing cylinder should be kept at a high temperature of about 70 to 90 °C. After the filling step, the sterilizing process is performed by the sterilizing machine, and the sterilizing machine adopts the damp heat method as the sterilizing method, and the principle is that the sterile water is injected into the remaining bacteria tank, and the temperature is raised to 70-105 ° C by the heater, and then the jelly is filled. The mixture is placed on a conveyor belt of a sterilizer and sterilized at a temperature of 70 to 105 ° C for 7 to 10 minutes. After the sterilization step, it is placed on a rack and cooled at a temperature ranging from 22 to 28 °C.

Example 1: Product inspection of jelly

In this embodiment, the weight inspection, the aluminum bag adhesion test, the total bacterial count test, the E. coli count, and the E. coli count are used for the finished product inspection. To ensure product quality and food hygiene and safety. Moreover, in order to avoid a decrease in product quality due to poor packaging, the aluminum bag adhesion test is based on the detection of gaps. The results are shown in Table 1 below.

According to the provisions of Article 5 of the Food Sanitation Management Act, the classification of beverages and their microbial limits, the total number of bacteria in the reduced fruit and vegetable juice, fruit and vegetable juice beverage, fruit pulp (honey) and other similar products is 1 x 10 ⁴ CFU/g. The following, but the container or package should be below 200 CFU / g, the E. coli population is below 10 CFU / g, E. coli should be negative. Therefore, the total number of bacteria counted, the E. coli count, and the E. coli count performed in the present example were all shown to be within the above safe range.

Example 2: Examination of retention rate of vitamin B group and vitamin C

In the present embodiment, the content of these active ingredients in the jelly product containing vitamin B2, vitamin B3 and vitamin C was examined by a high performance liquid chromatography method. Table 2 below shows the test results.

Vitamin B2, vitamin B3 and vitamin C are generally susceptible to deterioration during processing and storage. However, according to the above Table 2, these active ingredients in the jelly of this example have an extremely high retention rate.

Example 3: Retention test of resveratrol

In this embodiment, the content of resveratrol in a jelly product containing resveratrol is examined by a high performance liquid chromatography/diode array detector (HPLC/DAD) detection method. Table 3 below shows the test results.

As can be seen from Table 3 above, in the beverage type supplement, the retention rate of resveratrol is only about 57.4% of the formula content; however, in the jelly type nutritional supplement, the retention rate of resveratrol can be as high as 97.8%. This shows that in the jelly form, the retention of the active ingredient is significantly higher than in other dosage forms.

In light of the above, the nutritional supplement provided by the present disclosure has a mouthfeel that is as good as a jelly, and allows the consumer to ingest an active ingredient having a high retention rate.

Although the present disclosure has been disclosed above in the embodiments, other embodiments are also possible. Therefore, the spirit and scope of the claims are not limited to the description contained in the embodiments herein.

It will be apparent to those skilled in the art that the scope of the present disclosure is defined by the scope of the appended claims.

Claims (10)

A jelly having an active ingredient comprising: a colloid having a three-dimensional geometric shape, the colloid comprising: a hydrogel comprising moisture and a jelly gel component, wherein the water comprises about 60 to 79 weight percent of the gel, the jelly The gum component comprises about 0.5 to 1.5 weight percent of the colloid; and at least one active ingredient is distributed in the hydrogel, the hydrogel increases the retention of the active ingredient; and a package structure is located on the surface of the gel. Used to coat and seal the gel. The jelly having an active ingredient as claimed in claim 1, wherein the three-dimensional geometric shape is a strip shape, a rectangular shape, a spherical shape, or a sheet shape. The jelly having an active ingredient as claimed in claim 1, wherein the jelly gel component is selected from the group consisting of carrageenan, tannin, locust bean gum, Guanhua bean gum, Sanxian gum, gelatin powder, cold day powder, and amaranth. A group of powders and combinations thereof. The jelly having an active ingredient according to claim 1, wherein the hydrogel further comprises a bridging agent, wherein the bridging agent is sodium citrate, green scorpion, sodium β-glycerophosphate, sodium hydrogencarbonate, or combination. A jelly having an active ingredient as claimed in claim 1, wherein the active ingredient is water soluble. A jelly having an active ingredient as claimed in claim 1, wherein the active ingredient is a plant extract. The jelly having an active ingredient as claimed in claim 1, wherein the active ingredient is selected from the group consisting of corn fermented extract, perilla extract, Β-polydextrose, glucosamine hydrochloride, chondroitin, calcium lactate, vitamin B group, vitamin C, vitamin D, resveratrol, New Zealand black currant extract, calendula extract, lutein, mountain Mulberry extract, β-carotene, litchi extract, cranberry extract, elderberry extract, glutathione, grape seed extract, Garcinia Cambogia extract, water-soluble food, probiotics , a group of silk proteins, collagen, and combinations thereof. The jelly having an active ingredient according to claim 1, wherein the active ingredient comprises collagen, and the collagen accounts for 2 to 20% by weight of the colloid. The jelly having an active ingredient as claimed in claim 1, which further comprises a concentrated juice, a sweetener, or a flavor. A jelly having an active ingredient as claimed in claim 1, wherein the innermost layer of the packaging structure is an aluminum foil layer.