KR101969236B1 - Oriental Medicine Jelly and Producing Method Thereof - Google Patents

Abstract

The present invention relates to a jelly made of antiobesity medicinal herbs and a producing method thereof. The jelly is made of medicinal herbs produced for obesity prevention from medicinal herbs including Coix lacryma-jobi, Astragalus propinquus, Angelica gigas, dried seeds of Dimocarpus longan, Rehmannia glutinosa, Cynanchum wilfordii, Chinese yam, morus bark, dried orange peel, Ligusticum striatum and Cinnamomum verum. The jelly can be preserved and carried in an easy manner while not hindering the inherent efficacy of medicinal herbs, and can get rid of bitter taste and improve the texture compared to medicinal herbs prepared for obesity prevention. The jelly is produced by including gelatine, peach yogurt powder and a peach concentrate with a medicinal herb extract obtained by extracting the medicinal herbs with boiling water.

Description

{Oriental Medicine Jelly and Producing Method Thereof}

The present invention relates to a jelly made of herbal medicine for preventing obesity and a method for preparing the same, and more particularly, to a jelly made of herbal medicine manufactured for use in the prevention of obesity in order to improve the mouthfeel, Gelatin, peach yogurt powder and peach concentrate in an extract, and a process for preparing the same.

Chinese medicine usually refers to liquid with medicinal herbs. In some cases, herbal medicine is used as a powder or as a pill. Therefore, there is a problem that it is difficult or difficult to take the herbal medicine due to the bitter taste or smell unique to herbal medicine when the herbal medicine or herbal medicine powder is taken. In addition, prescription Chinese medicine may cause problems in preservation and stability. In recent years, in order to solve such a problem, many inconveniences have been improved by taking herbal medicine such as an acid, a granule, a tablet or a liquid medicine, and extracts extracted from herbal medicine and herbal medicine powders.

However, dusts, granules, and tablets have become a considerable burden to take due to problems such as dosage. In addition to the problem of this dose, there is a problem that the powder and the granule are put on the neck, stick to the mouth or get caught between the teeth when taking it, and in case of tablets it is difficult to eat all at once, There has been a problem of increasing. In addition, tablets can give a taste and odor peculiar to herbal medicine, and when they are dissolved or melted in the mouth, the taste of herbal medicine is strongly felt, so that the problem of being uncomfortable or difficult to take is still left. On the other hand, the liquid agent is easy to take as compared with powders, granules, tablets, etc. However, since it spreads in the mouth when taking it, there is a problem that it is difficult to take a bitter taste or odor peculiar to the herbal medicine. In addition, there has been a problem that it is also inconvenient to carry it because it must be contained in a container such as a bottle or a transparent pack.

In recent years, as a technique for solving the problem of herbal preparation, there has been attempted to make jelly of a herbal medicine using gelatin or the like. However, since gelatin is easily dissolved in the mouth, when it is used with a bitter Chinese medicine, bitter taste tends to be felt, so that the dosage is not good. In addition, it contains herbal medicines composed of various natural ingredients. Most of the medicinal herb ingredients are not well known structurally, and in terms of their form, many kinds of herbal medicines such as herbal medicines, extracts, concentrates, dried extracts, soft extracts and fluid extracts There is a kind, and the mixing ratio is also very varied, so that it is not possible to have the same taste, texture or texture by jellying.

That is, as described above, due to the unique background of herbal medicine, when the herbal medicine is formed into a jellied form, the appearance of the herbal medicine may hardly be maintained depending on the kind or amount of the herbal medicine, There are many cases that it can not be maintained, and besides, there is a problem that it is easy to feel the bitter taste and the taste unique to Chinese medicine. Therefore, it is required to develop a jellying method suitable for each herbal medicine according to the type and blending ratio of herbal medicine used in herbal medicine.

In order to solve the above-mentioned problems, the jelly made of herbal medicine for preventing obesity according to the present invention and the method for manufacturing the same are manufactured from herbal medicines including Uiin, Hwanggi, Angelica gigas, Yongcheng, Is a herbal medicine for obesity prevention which can make preservation easy and easy to carry while eliminating the bitter taste and texture of the herbal medicine manufactured to prevent obesity. And a method for producing the jelly. To this end, it is characterized in that it is prepared by adding gelatin, peach yogurt powder, and peach concentrate to the extract of the medicinal herb which has been extracted with hot water.

To achieve the above object, the present invention provides an anti-obesity herbal jelly comprising 28 to 32 wt% of a herbal medicine extract, 25 to 28 wt% of a peach concentrate, 3 to 4 wt% of gelatin and 4.5 to 5.5 wt% of a peach yogurt powder And the like.

In addition to the above-described characteristics, the herbal medicine extract solution is prepared by mixing hot water with a mixture of Uiin, Hwanggi, Angelica gigas, Yongcheng, Seokjanghwang, Baekhwa Suo, .

In addition, the jelly made of the herbal medicine for obesity according to the present invention preferably has a sugar content of 18 to 19 and a pH of 3.5 to 3.6.

In addition, the method for producing jelly made of herbal medicine for preventing obesity according to the present invention is a method for producing jelly using herb medicine, herb medicine, Angelica gigas, Yongcheng, Sukjiophora, Bacillus subtilis, Extraction step; Preparing a crude liquid by mixing the remaining amount of water with 28 to 32 wt% of the herbal extract solution, 25 to 28 wt% of peach concentrate, 3 to 4 wt% of gelatin and 4.5 to 5.5 wt% of peach yogurt powder, heating and stirring for 15 minutes; And a curing step of cooling the jelly stock solution and curing it in a refrigerator; And a plurality of pixels.

In addition to the above-described features, the curing step may be performed by cooling the jelly stock solution at a temperature of 18 to 20 ° C for 50 to 70 minutes, The method of manufacturing jelly made of the herbal medicine for preventing obesity which is characterized in that it is time-hardened.

In addition, it is further preferred that the sugar content of the jelly made from the herbal medicine for preventing obesity is 18 to 19, and the pH is 3.5 to 3.6.

The jellies made of herbal medicine for preventing obesity according to the present invention and the method for producing the same are useful for preventing obesity such as prevention of obesity by jellifying herbal medicine which is effective for the prevention of obesity while preventing intrinsic efficacy of herbal medicine, And it is easy to carry, and storage can be easily performed. In particular, in the obesity prevention medicinal herb which is composed of the ingredients including the pomegranate herb, hwanggi, angelica, yongcheng, saengjiwanghwa, baechasao, mackerel, manganese bark, dermis, astragalus, and broiler chick, it removes sour taste from Angelicae The effect is excellent.

FIG. 1 is a flowchart illustrating a method of manufacturing a jelly using the herbal medicine for preventing obesity according to the present invention.
FIG. 2 is a questionnaire used for the sensory evaluation of jelly made with herbal medicine for obesity according to the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. Accordingly, those skilled in the art can easily implement the technical idea of the present invention. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. .

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the various embodiments belong. Although the terms used in the present invention are selected as general terms that are widely used at present, there are some terms selected arbitrarily by the applicant in specific cases. In this case, since the meaning is described in detail in the description part of the present invention, It is to be understood that the present invention should be grasped as a meaning of a term other than the term.

While the description of various embodiments may describe various elements of the embodiments in terms of "first", "second", "first", "second", "first" or "second" And does not limit the constituent elements. For example, the representations do not limit the order and / or importance of the components. The representations may be used to distinguish one component from another.

The jelly made of the herbal medicine for obesity prevention according to the preferred embodiment of the present invention is characterized by containing 28 to 32 wt% of the extract of herbal medicines, 25 to 28 wt% of peach concentrate, 3 to 4 wt% of gelatin and 4.5 to 5.5 wt% of peach yogurt powder It is more preferable that the herbal extract solution is prepared by mixing hot water with a mixture of Nuyin, Hwanggi, Angelica gigas, Yonggak, Sukjwanghwa, Baekhwa sao, Sanshik, Manganese, Dermis, Astragalus and Broiler. In addition, it is further preferred that the sugar content of the jelly made from the herbal medicine for preventing obesity is 18 brix to 19 brix and the pH is 3.5 to 3.6.

Here, gelatin is a substance showing thermally reversible gel properties after heating collagen, which is a main protein that constitutes the connective tissue of animals, and then hydrolyzing and eluting it with acid and base. The change from collagen to gelatin is said to be due to the hydrolysis of the peptide chain, and also to the cleavage of salt bonds or hydrogen bonds between the peptide chains. Cold water is only swollen, but it is dissolved in hot water to become a sol, and when it is above a certain concentration, it becomes an elastic gel at room temperature. This state is called jelly, and it is widely used to make shape and hardness by mixing with food by using coagulation. Gelatin gelatinized with gelatin has a melting point of 37 ° C, which is easily melted at human body temperature and shows a smooth texture. It is widely used as a main ingredient and additive for foods such as jelly, confection, and pudding. Jelly with added gelatin is easy to make, easy to add nutrients and fruit ingredients that contain various nutrients and functional ingredients.

In addition, gelatin is composed of about 27% of glycine and amino acids. It is a protein with excellent digestion and absorption. It has a strong protection and colloidal property, and it can also emulsify and disperse uniformly the oil, fat and water. Cold water swells slowly to absorb 5 to 10 times the weight of gelatin. At low concentration (0.2 ~ 0.5%), gelation does not occur and gelation occurs at concentration of 5% or more. Gelation process of gelatin is reversible process and gel form exists below 35 ℃. However, if it is heated at too high a temperature, gel is not formed even after decomposition and cooling. The hardness of gel increases as the gelatin concentration increases.

As described above, gelatin generally occurs at a concentration of 5% or more, but in the present invention, the ratio of gelatin is preferably 3 to 4 wt%. This is because, in the present invention, the medicinal herbs including the medicinal herbs including yin yin, hwanggi, angelica, yongcheng, yujiwangsu, baechasao, mackerel, dermis, dermis, mantis and broiler are mixed with the extract of the medicinal herbs , And when the gelatin concentration is set to a general level, the hardness becomes too high, resulting in a decrease in texture.

As described above, the preferred embodiment of the jelly made of the anti-obesity herbal medicine according to the present invention includes the peach yogurt powder. However, the peach yogurt powder alone can not sufficiently express the peach flavor even if it contains a considerable amount, It is difficult to completely eliminate the intrinsic fragrance and bitter taste of the herbal medicine for obesity prevention. When the weight ratio of the peach yogurt powder is less than 4.5 wt%, the peach flavor is insufficient and the flavor and bitter taste of the Chinese herbal medicine is insufficiently suppressed. If the weight ratio of the peach yogurt powder is less than 5.5 wt% , An unbalance of sweetness and sour taste is generated and an undesirable taste is produced.

In addition, the range of the composition and the weight ratio according to the preferred embodiment of the jelly made of the anti-obesity herbal medicine according to the present invention is a blending ratio obtained through various examples and sensory tests to be described later, and eliminates the bitterness and intrinsic fragrance of the herbal medicine And it is the optimal ratio to harmonize the taste of jelly made with herbal medicine for preventing obesity and to maintain texture and appearance.

Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings. 1 is a view showing a manufacturing process to which a method for manufacturing jelly made of herbal medicine for preventing obesity according to the present invention is applied. As shown in FIG. 1, the method for preparing jelly made of herbal medicine for preventing obesity according to the present invention includes the step of extracting herbal medicines 110, the step of preparing a crude liquid 120, and the curing step 130.

The herbal medicine extracting step 110 is a step for obtaining herbal medicine effective for the prevention of obesity, which is an object of the jelly made of the herbal medicine for obesity prevention according to the present invention and its preparation method, to be.

It is preferable that the herbal medicine used to be used herein includes an extract of Uiin, Hwanggi, Angelica gigas, Yonghwangsu, Baekhwa, Sasae, Manganese, Cabbage, Dermis, It is preferable to heat the hot water and extract the seaweed.

The herbal medicine, which is manufactured with the herbal medicines described above, can supplement essential nutrients due to the suppression of appetite and the effects and the decrease in the amount of food, and thus it is known to have excellent efficacy in the prevention of obesity. However, there is a sour taste from Angelica gigas and a bitter taste from white sardines. The present invention relates to a jelly made of herbal medicine for preventing obesity and a method for producing the jelly which is capable of providing an optimized taste, texture and appearance to the herbal medicine for obesity produced by the above-described ingredients and methods .

Meanwhile, in the step (120), water is mixed with the remaining amount of the herbal extract solution in an amount of 28 to 32 wt%, the peach concentrate 27 wt%, the gelatin 3 to 4 wt% and the peach yogurt powder 4.5 to 5.5 wt% And stirring the mixture to prepare a jelly stock solution. More preferably, 35 wt% of water is added to 30 wt% of the herbal extract solution, 26.5 wt% of peach concentrate and 5 wt% of peach yogurt powder, and the mixture is stirred for 15 minutes while heating, and the heating temperature is 60 to 70 캜.

As described above, the weight ratio is a ratio optimized to jellify the obesity-preventing herbal medicine including the herbal medicine extracts such as Uiyin, Hwanggi, Angelica gigas, Yonggak, Sukjihwang, Baekhwa, It is not only capable of maintaining a soft texture and proper jelly strength, but also an optimal ratio for maintaining the balanced taste of sweet and sour taste, texture, texture and appearance.

Lastly, the curing step 130 preferably cures the jelly produced in the second cooling step 160 in the refrigerator for 18-22 hours to cure. The curing step 170 is followed by curing, It is possible to have a proper jelly strength for distribution, transportation and the like. It is preferable that the finished jelly product made of the preventive herbal medicine through the curing step 130 is individually packaged for taking, carrying, storing and smooth distribution.

Hereinafter, various embodiments and experimental examples up to deriving the above-described preferred embodiments will be explained using experimental data and the like.

≪ Examples 1-3 >

1. Implementation contents

The herbal medicine extracts were prepared by heating the hot water for a certain period of time in a hot water bath with the ingredients such as Uijin, Hwanggi, Angelica, Yongcheng, Seokgi, Baekhwa, Daejak,

Using the ingredients listed in Table 1, 2.5 g of gelatin, 57.5 to 77.5 g of peach concentrate (57.5 g, 67.5 g, 77.5 g, respectively), 10 to 30 g of the herbal extract solution (10 g, 20 g, 30 g of each) and 10 g of peach yogurt powder And the mixture was heated at 60 ° C to 70 ° C for 15 minutes while stirring on a hot plate. The resulting samples were placed in a rectangular tray, cooled in an incubator at 20 ° C for 1 hour, and then stored in a refrigerator for 20 hours to obtain respective final products.

ingredient Example 1 Example 2 Example 3 Herbal medicine extract 10 20 30 Peach concentrate Remaining amount (77.5 / 67.5 / 57.5) gelatin 2.5 Peach yogurt
powder 10 total 100

2. Evaluation Results (Researcher Evaluation)

All of the products according to Examples 1 to 3 had a high solid content and a lack of moisture, resulting in a sensory deterioration in flavor and texture. Therefore, in the following examples, measures for improving the texture were required.

≪ Examples 4 to 6 >

1. Implementation contents

Water was added to prevent deterioration of the texture caused by high solid content. Except that the ratio of the peach yogurt powder and the concentrate of peach yogurt powder was mutually changed, 30 g of the herbal extract solution, 30 g of water and 2.5 g of gelatin were fixed, respectively. Examples 4 to 6 were carried out in the same manner as in Examples 1 to 3 with the ingredients listed in Table 1 to obtain respective final products.

ingredient Example 4 Example 5 Example 6 Herbal medicine extract 30 water 30 Peach yogurt
powder 0 5 10 Peach concentrate The remaining amount (37.5 / 32.5 / 27.5) gelatin 2.5 Sum 100

2. Evaluation Results (Researcher Evaluation)

Although the texture was improved a lot, unbalance of sweetness and sourness occurred and it was considered necessary to improve it.

≪ Examples 7 to 10 &

1. Implementation contents

To solve the imbalance of sweetness and sour taste, the herbal extract solution was fixed at 30 g, and the ratio of water to peach yogurt powder was changed. Examples 7 to 10 were carried out in the same manner as in Examples 1 to 3 with the components described in Table 3 To give each final product.

ingredient Example 7 Example 8 Example 9 Example 10 Herbal medicine extract 30 water 25 35 25 35 Peach yogurt
powder 5 10 Peach concentrate The remaining amount (37.5 / 27.5 / 32.5 / 22.5) gelatin 2.5 Sum 100

2. Evaluation Results (Researcher Evaluation)

The overall flavor was improved as compared with Examples 4 to 6, and it was determined that the flavor was the most excellent in Example 8. However, it was thought that the texture needs to be adjusted more strongly.

≪ Examples 11 to 13 >

1. Implementation contents

According to the results obtained in Example 8, 30 g of the herbal medicine extract solution, 35 g of water and 5 g of the peach yogurt powder were fixed, and the texture was further improved to change the concentration of gelatin. Examples 11 to 13 were carried out in the same manner as in Example 1 to obtain respective final products.

ingredient Example 11 Example 12 Example 13 Herbal medicine extract 30 water 35 Peach yogurt
powder 5 Peach concentrate Remaining amount (27 / 26.5 / 26) gelatin 3.0 3.5 4.0 Sum 100

2. Evaluation Results (Researcher Evaluation)

It was judged that the texture was the best in Example 12 in which 3.5 g of gelatin was contained in Examples 11 to 12.

≪ Example 14 >

1. Implementation contents

Using the composition of 30 g of the herbal medicine extract, the 35 g of water and 5 g of the peach yogurt powder showing the best flavor in Examples 7 to 10 and 3.5 g of the gelatin of Example 12, which was the best in Examples 11 to 13, Example 14 was carried out in the same manner as in Examples 1 to 3 to obtain a final product.

ingredient Formulation ratio (%) Herbal medicine extract 30 Peach concentrate Remaining amount (26.5) gelatin 3.5 Peach Yogurt Powder 5 water 35 total 100

2. Evaluation result (sensory test result)

The sensory evaluation was carried out using the product obtained in Example 14. The evaluation items were ① Appearance, ② Flavor, and ③ Appearance according to the evaluation table shown in Fig. 2. (1) is very disliked, and (7) is very much liked) for the 5 items of (3) taste, (4) texture, and (5) overall acceptability. The evaluation results are shown in Table 6.

Exterior incense flavor Texture Likelihood Example 14 4.65 ± 1.14 4.34 ± 1.88 4.16 ± 1.83 4.22 ± 1.75 4.22 ± 1.60

<Experimental Example 1>

Samples prepared in the same manner as in Examples 1 to 14 were allowed to cool to 25 ° C before solidification, and the sugar content and pH were measured using a sugar meter and a pH meter. Table 7 below shows the results of measurement of sugar content and pH against the results of Examples 1 to 14. However, Examples 11 to 13 were merely examples for confirming the concentration of gelatin, and the analysis was excluded.

Accordingly, the sugar content and pH range (the same values as in Example 8) of Examples 11 to 13, which are Examples in which the weight ratio of Example 14 is derived, including the sugar content and pH value of Example 14, which is the most preferred embodiment, It was judged that the most preferable sugar content (18 to 19) and pH range (3.5 to 3.6) for the final product.

Sugar content (Brix) pH Example 1 42.77 34 to 43 3.09 3.0 to 3.2 Example 2 39.13 3.15 Example 3 34.93 3.20 Example 4 16,97 16 to 24 3.47 3.4 ~ 3.5 Example 5 20.27 3.44 Example 6 23.37 3.46 Example 7 21.97 18-26 3.35 3.3 to 3.6 Example 8 18.07 3.52 Example 9 25.63 3.40 Example 10 21.67 3.54 Example 14 18.57 3.60

Although the present invention has been described with reference to the above examples, the present invention is not necessarily limited to these examples, and various modifications may be made without departing from the scope of the present invention. Therefore, the examples disclosed in the present invention are not intended to limit the scope of the present invention and are not intended to limit the scope of the present invention. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

Claims (6)

A mixture of 30 wt% of the herbal medicine extract, 26.5 wt% of the peach concentrate, 3.5 wt% of the gelatin and 5 wt% of the peach yogurt powder mixed with the extract of the herbal medicine extract, hot water extract of the Korean herb, Hwanggi, Angelica gigas, And the mixture is heated and stirred for 15 minutes at 60 to 70 占 폚 to be cooled and cured, and the sugar content is 18 to 19 brix and the pH is 3.5 to 3.6. delete delete A herbal medicine extracting step of extracting a herbal medicine extract by mixing hot water, Hwanggi, Angelica gigas, Yongcheng, Seokgi, Baekhwa, Daejak,
The remaining amount of water was mixed with 30wt% of the herbal extract solution, 26.5wt% of peach concentrate, 3.5wt% of gelatin and 5wt% of peach yogurt powder, and the mixture was heated and stirred for 15 minutes at 60 to 70 ° C to obtain a sugar content of 18 to 19 brix, A crude liquid preparation step of producing a jelly stock solution having a volume of 3.5 to 3.6; And
And a curing step of cooling the jelly stock solution at a temperature of 18 to 20 DEG C for 50 to 70 minutes and then curing in a refrigerator for 18 to 22 hours.
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