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KR20000073028A - Seaweed dietaryfiber main material jelly method - Google Patents

Seaweed dietaryfiber main material jelly method Download PDF

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Publication number
KR20000073028A
KR20000073028A KR1019990016047A KR19990016047A KR20000073028A KR 20000073028 A KR20000073028 A KR 20000073028A KR 1019990016047 A KR1019990016047 A KR 1019990016047A KR 19990016047 A KR19990016047 A KR 19990016047A KR 20000073028 A KR20000073028 A KR 20000073028A
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KR
South Korea
Prior art keywords
jelly
minutes
dietary fiber
konjac
raw material
Prior art date
Application number
KR1019990016047A
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Korean (ko)
Inventor
이강헌
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이강헌
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Priority to KR1019990016047A priority Critical patent/KR20000073028A/en
Publication of KR20000073028A publication Critical patent/KR20000073028A/en

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Classifications

    • 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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/502—Gums
    • A23V2250/5024—Agar
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/502—Gums
    • A23V2250/5026—Alginate
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/502—Gums
    • A23V2250/5036—Carrageenan

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

PURPOSE: Method for preparing a jelly of fruit flesh by using a paste made from the starch of the devils-tongue and dietary fiber of seaweeds is provided to give satiety to a person eating the jelly. CONSTITUTION: Method for preparing a jelly of fruit flesh by using a paste made from the starch of the devils-tongue and dietary fiber of seaweeds comprises the following steps:(i) a mixing step to mix dietary fiber of seaweeds 0.7%, paste made from the starch of the devils-tongue 15%, concentrated fruit juice 25%, oligosaccharide 5%, fructose 3%, sugar 2%, citric acid 0.3%, Stevion 0.01%, and water 48.99% and agitating at 80°C for 30min; and (ii) a second step to fill and pack the agitated jelly in a container, and sterilize in water of 80-90°C for 20-30min, and then cool.

Description

곤약묵과 해조류 식이성섬유를 주원료로한 젤리의 제조방법{Seaweed dietaryfiber main material jelly method}Preparation method of jelly with konjac jelly and seaweed dietary fiber as main ingredient {Seaweed dietaryfiber main material jelly method}

본 발명은 곤약묵과 해조류 식이성섬유(카라키난, 한천, 알긴산 등)를 주원료로 한 과육질감의 젤리 제조방법에 관한 것이다.The present invention relates to a method for producing a jelly of pulp texture using konjac jelly and algae dietary fiber (Karakinan, agar, alginic acid, etc.) as main ingredients.

종래 시중에서 시판되고 있는 젤리는 묵같이 흐물흐물한 상태로 되어 있어 이를 취식할 때 단맛이외에 별다른 씹는 맛을 느끼지 못하였고 특히 영양학적측면에서 특이한 장점이 없었다.Jelly, which is commercially available on the market, is in a mushy state, such as jelly, and when it is eaten, it does not feel chewing taste other than sweetness, and in particular, there is no particular advantage in terms of nutrition.

본 발명은 이와 같은 점에 착안하여 개발된 저칼로리 다이어트식품의 일종으로 젤리의 주원료를 곤약묵과 카라키난, 한천, 알긴산 등 해조류 식이성섬유를 주원료로 하여 젤리를 제조하는 것에 그 특징이 있으며,The present invention is a kind of low-calorie diet foods developed in view of the above point, and is characterized in that the main raw material of jelly is made of seaweed dietary fiber such as konjac jelly, carrageenan, agar, and alginic acid as the main raw materials,

본 발명의 젤리는 취식할때 작은 조각으로 성형된 곤약묵이 과육을 씹는 듯한 식감을 주고 취식 후 포만감을 주게 되는 것이다.Jelly of the present invention is to give a feeling of satiety after eating the konjac jelly is chewed in a small piece when eating.

이하 본 발명을 실시예에 의하여 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail with reference to Examples.

실시예Example

(제조공정)(Manufacture process)

1. 70∼80℃ 정도의 온수에 곤약정분 2∼4%를 넣고 과즙과 착색료를 넣은 후 30분정도 교반하면서 팽윤시킨다.1. Add 2 to 4% of konjac powder in warm water at 70 ~ 80 ℃, add fruit juice and coloring and swell with stirring for 30 minutes.

2. 1∼2% 칼륨염 또는 단백질 수용액을 만든다.2. Make 1-2% potassium salt or aqueous protein solution.

3. 1항의 팽윤된 곤약에 2항의 수용액을 10∼20% 첨가하여 20분정도 교반한다.3. Add 10-20% of the aqueous solution of 2 to the swollen konjac of 1, and stir for 20 minutes.

4. 교반 후 20분이상 정치하여 응고시킨 후 탈취 및 이미 제거를 위해 80℃∼100℃의 물에 20분이상 가열한 후 냉각시킨다.4. After stirring, the mixture is allowed to settle for 20 minutes or more, and then heated in water of 80 ° C to 100 ° C for at least 20 minutes for cooling after deodorization and removal.

5. 응고된 곤약묵을 직경 10㎜이하의 정형 또는 부정형의 작은 조각으로 성형한다.5. The solid konjak jelly is molded into small pieces of regular or irregular shape with a diameter of 10 mm or less.

6. 카라기난, 한천, 알긴산 등의 해조류 식이성섬유를 물에 가열하여 용해시킨 후 올리고당, 유기산, 과즙 등과 상기 곤약묵 성형물을 넣고 80℃ 전후의 열로 30분정도 교반시킨다.6. Dissolve the algae dietary fiber, such as carrageenan, agar, and alginic acid, by heating in water, add oligosaccharides, organic acids, fruit juices and the like konjac molding and stir for about 30 minutes with heat around 80 ° C.

7. 교반된 젤리를 용기에 충진 포장하여 80℃∼90℃ 전후의 열수에 20∼30분간 살균처리한 후 냉각한 다음 완제품으로 출고한다.7. Pack the stirred jelly in a container, sterilize it for 20 to 30 minutes in hot water before and after 80 ℃ ~ 90 ℃, and cool it before leaving the finished product.

상기와 같은 공정으로 제조되는 본 발명의 젤리는 정형 또는 부정형의 곤약묵 성형조각을 해조류 식이성섬유와 과즙으로 만든 젤리속에 넣으면 과즙이 곤약묵 속에 흡착이 되고 곤약묵속에 흡착된 과즙은 젤리를 취식할 때 과육을 씹는 듯한 식감을 주는 효과가 있는 것이다.Jelly of the present invention prepared by the above process is put into a jelly made of seaweed dietary fiber and fruit juice in the form or irregular form of konjac jelly, the juice is adsorbed in konjac jelly and the juice adsorbed in konjac jelly eats jelly When you chew the flesh is like giving the texture.

이와 같이 제조되는 본 발명의 젤리는 과즙에 따라 여러가지의 제품으로 생산이 된다.The jelly of the present invention prepared as described above is produced in various products according to the juice.

실시예1 (곤약묵과 해조류 식이성섬유를 혼합한 딸기젤리)Example 1 (Strawberry Jelly Mixed with Konnyaku Jelly and Seaweed Dietary Fiber)

해조류식이성섬유 0.7%Algae dietary fiber 0.7% 설탕 2%2% sugar 곤약묵 15%Konjac jelly 15% 구연산 0.3%Citric acid 0.3% 딸기농축액 25%Strawberry Concentrate 25% 스테비온 0.01%Stebion 0.01% 올리고당 5%Oligosaccharide 5% 물 48.99%48.99% of water 과당 3%Fructose 3%

실시예2 (곤약묵과 해조류 식이성섬유를 혼합한 사과젤리)Example 2 (apple jelly mixed with konnyaku jelly and seaweed dietary fiber)

해조류식이성섬유 0.7%Algae dietary fiber 0.7% 설탕 2%2% sugar 곤약묵 15%Konjac jelly 15% 구연산 0.3%Citric acid 0.3% 사과농축액 25%25% apple concentrate 스테비온 0.01%Stebion 0.01% 올리고당 5%Oligosaccharide 5% 물 48.99%48.99% of water 과당 3%Fructose 3%

실시예3 (곤약묵과 해조류 식이성섬유를 혼합한 복숭아젤리)Example 3 (Peach Jelly Mixed with Konnyaku Jelly and Seaweed Dietary Fiber)

해조류식이성섬유 0.7%Algae dietary fiber 0.7% 설탕 2%2% sugar 곤약묵 15%Konjac jelly 15% 구연산 0.3%Citric acid 0.3% 복숭아농축액 25%Peach Concentrate 25% 스테비온 0.01%Stebion 0.01% 올리고당 5%Oligosaccharide 5% 물 48.99%48.99% of water 과당 3%Fructose 3%

실시예4 (곤약묵과 해조류 식이성섬유를 혼합한 오렌지젤리)Example 4 (orange jelly mixed with konnyaku jelly and seaweed dietary fiber)

해조류식이성섬유 0.7%Algae dietary fiber 0.7% 설탕 2%2% sugar 곤약묵 15%Konjac jelly 15% 구연산 0.3%Citric acid 0.3% 오렌지농축액 25%Orange Concentrate 25% 스테비온 0.01%Stebion 0.01% 올리고당 5%Oligosaccharide 5% 물 48.99%48.99% of water 과당 3%Fructose 3%

실시예5 (곤약묵과 해조류 식이성섬유를 혼합한 포도젤리)Example 5 Grape Jelly Mixed with Konnyaku Jelly and Seaweed Dietary Fiber

해조류식이성섬유 0.7%Algae dietary fiber 0.7% 설탕 2%2% sugar 곤약묵 15%Konjac jelly 15% 구연산 0.3%Citric acid 0.3% 포도농축액 25%25% grape concentrate 스테비온 0.01%Stebion 0.01% 올리고당 5%Oligosaccharide 5% 물 48.99%48.99% of water 과당 3%Fructose 3%

실시예6 (곤약묵과 해조류 식이성섬유를 혼합한 파인애플젤리)Example 6 (pineapple jelly mixed with konnyaku jelly and seaweed dietary fiber)

해조류식이성섬유 0.7%Algae dietary fiber 0.7% 설탕 2%2% sugar 곤약묵 15%Konjac jelly 15% 구연산 0.3%Citric acid 0.3% 파인애플농축액 25%Pineapple Concentrate 25% 스테비온 0.01%Stebion 0.01% 올리고당 5%Oligosaccharide 5% 물 48.99%48.99% of water 과당 3%Fructose 3%

실시예7 (곤약묵과 해조류 식이성섬유를 혼합한 혼합과일젤리)Example 7 Mixed Fruit Jelly Mixed with Konnyaku Jelly and Seaweed Dietary Fiber

해조류식이성섬유 0.7%Algae dietary fiber 0.7% 설탕 2%2% sugar 곤약묵 15%Konjac jelly 15% 구연산 0.3%Citric acid 0.3% 혼합과일퓨레 25%Mixed fruit puree 25% 스테비온 0.01%Stebion 0.01% 올리고당 5%Oligosaccharide 5% 물 48.99%48.99% of water 과당 3%Fructose 3%

상술한 바와 같이 제조되는 본 발명의 곤약묵과 해조류 식이성섬유를 주원료로 한 젤리는 젤리속에 풍부한 식이성섬유가 함유되어 있고 성형된 곤약묵이 들어 있어 젤리를 취식할 때 곤약묵을 씹으면서 취식할 수가 있는 것으로서 취식자들에게 식감을 증진시켜 주고 포만감을 주는 저칼로리의 다어트식품으로 널리 보급할 수가 있는 이점이 있는 것이다.Jelly made from the konjac jelly and seaweed dietary fiber of the present invention prepared as described above contains abundant dietary fiber in jelly and contains a konjac jelly that can be eaten while chewing konjac jelly when eating jelly. It is an advantage that can be widely used as a low-calorie dart food to enhance the texture and give satiety to eaters.

Claims (7)

해조류 식이성섬유 0.7%, 곤약묵15%, 딸기농축액 25%, 올리고당 5%, 과당 3%, 설탕 2%, 구연산 0.3%, 스테비온0.01%, 물 48.99%의 원료를 혼합하여 80℃ 전후의 열로 30분정도 교반시킨 다음 교반된 젤리를 용기에 충진포장하여 80℃∼90℃ 전후의 열수에서 20∼30분간 살균처리한 후 냉각시켜 딸기젤리를 제조함을 특징으로 하는 곤약묵과 해조류 식이성섬유를 주원료로 한 젤리의 제조방법.Seaweed dietary fiber 0.7%, konjac jelly 15%, strawberry concentrate 25%, oligosaccharide 5%, fructose 3%, sugar 2%, citric acid 0.3%, stebion 0.01%, water 48.99% of the raw material mixed around 80 ℃ Stirring about 30 minutes with heat and then packing the stirred jelly in a container, sterilized 20 ~ 30 minutes in hot water before and after 80 ℃ ~ 90 ℃ and cooled to prepare strawberry jelly characterized in that the preparation of strawberry jelly Method for producing jelly with the main raw material. 해조류 식이성섬유 0.7%, 곤약묵15%, 사과농축액 25%, 올리고당 5%, 과당 3%, 설탕 2%, 구연산 0.3%, 스테비온0.01%, 물 48.99%의 원료를 혼합하여 80℃ 전후의 열로 30분정도 교반시킨 다음 교반된 젤리를 용기에 충진포장하여 80℃∼90℃ 전후의 열수에서 20∼30분간 살균처리한 후 냉각시켜 사과젤리를 제조함을 특징으로 하는 곤약묵과 해조류 식이성섬유를 주원료로 한 젤리의 제조방법.Seaweed dietary fiber 0.7%, konjac jelly 15%, apple concentrate 25%, oligosaccharide 5%, fructose 3%, sugar 2%, citric acid 0.3%, stebion 0.01%, water 48.99% of the raw material mixed around 80 ℃ Stirring about 30 minutes with heat and packing the stirred jelly in a container, sterilized 20 ~ 30 minutes in hot water before and after 80 ℃ ~ 90 ℃ and cooled to prepare apple jelly characterized in that the konjac jelly and seaweed dietary fiber Method for producing jelly with the main raw material. 해조류 식이성섬유 0.7%, 곤약묵15%, 복숭아농축액 25%, 올리고당 5%, 과당 3%, 설탕 2%, 구연산 0.3%, 스테비온0.01%, 물 48.99%의 원료를 혼합하여 80℃ 전후의 열로 30분정도 교반시킨 다음 교반된 젤리를 용기에 충진포장하여 80℃∼90℃ 전후의 열수에서 20∼30분간 살균처리한 후 냉각시켜 복숭아젤리를 제조함을 특징으로 하는 곤약묵과 해조류 식이성섬유를 주원료로 한 젤리의 제조방법.Seaweed dietary fiber 0.7%, konjac jelly 15%, peach concentrate 25%, oligosaccharide 5%, fructose 3%, sugar 2%, citric acid 0.3%, stebion 0.01%, water 48.99% After stirring for about 30 minutes with heat, the packed jelly was packed in a container, sterilized in hot water at around 80 ° C to 90 ° C for 20 to 30 minutes, and cooled to prepare peach jelly. Method for producing jelly with the main raw material. 해조류 식이성섬유 0.7%, 곤약묵15%, 오렌지농축액 25%, 올리고당 5%, 과당 3%, 설탕 2%, 구연산 0.3%, 스테비온0.01%, 물 48.99%의 원료를 혼합하여 80℃ 전후의 열로 30분정도 교반시킨 다음 교반된 젤리를 용기에 충진포장하여 80℃∼90℃ 전후의 열수에서 20∼30분간 살균처리한 후 냉각시켜 오렌지젤리를 제조함을 특징으로 하는 곤약묵과 해조류 식이성섬유를 주원료로 한 젤리의 제조방법.Seaweed dietary fiber 0.7%, konjac jelly 15%, orange concentrate 25%, oligosaccharide 5%, fructose 3%, sugar 2%, citric acid 0.3%, stebion 0.01%, water 48.99% After stirring for about 30 minutes by heating the packed jelly in a container, sterilized 20-30 minutes in hot water before and after 80 ℃ ~ 90 ℃ and cooled to prepare orange jelly, konjac jelly and seaweed dietary fiber Method for producing jelly with the main raw material. 해조류 식이성섬유 0.7%, 곤약묵15%, 포도농축액 25%, 올리고당 5%, 과당 3%, 설탕 2%, 구연산 0.3%, 스테비온0.01%, 물 48.99%의 원료를 혼합하여 80℃ 전후의 열로 30분정도 교반시킨 다음 교반된 젤리를 용기에 충진포장하여 80℃∼90℃ 전후의 열수에서 20∼30분간 살균처리한 후 냉각시켜 포도젤리를 제조함을 특징으로 하는 곤약묵과 해조류 식이성섬유를 주원료로 한 젤리의 제조방법.Seaweed dietary fiber 0.7%, konjac jelly 15%, grape concentrate 25%, oligosaccharide 5%, fructose 3%, sugar 2%, citric acid 0.3%, stebion 0.01%, water 48.99% of the raw material mixed around 80 ℃ Stirring about 30 minutes with heat and then packing the stirred jelly in a container, sterilized 20-30 minutes in hot water before and after 80 ℃ ~ 90 ℃ and cooled to prepare grape jelly jelly konjac jelly and seaweed dietary fiber Method for producing jelly with the main raw material. 해조류 식이성섬유 0.7%, 곤약묵15%, 파인애플농축액 25%, 올리고당 5%, 과당 3%, 설탕 2%, 구연산 0.3%, 스테비온0.01%, 물 48.99%의 원료를 혼합하여 80℃ 전후의 열로 30분정도 교반시킨 다음 교반된 젤리를 용기에 충진포장하여 80℃∼90℃ 전후의 열수에서 20∼30분간 살균처리한 후 냉각시켜 파인애플젤리를 제조함을 특징으로 하는 곤약묵과 해조류 식이성섬유를 주원료로 한 젤리의 제조방법.Seaweed dietary fiber 0.7%, konjac jelly 15%, pineapple concentrate 25%, oligosaccharide 5%, fructose 3%, sugar 2%, citric acid 0.3%, stebion 0.01%, water 48.99% of the raw material mixed around 80 ℃ After stirring for about 30 minutes with heat, the packed jelly was packed in a container, sterilized in hot water at around 80 ° C to 90 ° C for 20 to 30 minutes, and cooled to prepare pineapple jelly. Method for producing jelly with the main raw material. 해조류 식이성섬유 0.7%, 곤약묵15%, 혼합과일퓨레 25%, 올리고당 5%, 과당 3%, 설탕 2%, 구연산 0.3%, 스테비온0.01%, 물 48.99%의 원료를 혼합하여 80℃ 전후의 열로 30분정도 교반시킨 다음 교반된 젤리를 용기에 충진포장하여 80℃∼90℃ 전후의 열수에서 20∼30분간 살균처리한 후 냉각시켜 자두젤리를 제조함을 특징으로 하는 곤약묵과 해조류 식이성섬유를 주원료로 한 젤리의 제조방법.Seaweed dietary fiber 0.7%, konjac jelly 15%, mixed fruit puree 25%, oligosaccharide 5%, fructose 3%, sugar 2%, citric acid 0.3%, stebion 0.01%, water 48.99% After stirring for about 30 minutes by heating the packed jelly was packed in a container and sterilized 20 to 30 minutes in hot water before and after 80 ℃ ~ 90 ℃ and cooled to prepare the jelly jelly and seaweed diet A method for producing a jelly based on fiber.
KR1019990016047A 1999-05-04 1999-05-04 Seaweed dietaryfiber main material jelly method KR20000073028A (en)

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* Cited by examiner, † Cited by third party
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KR20030048700A (en) * 2001-12-12 2003-06-25 김철범 Laver jam and manufacturing method thereof
KR20030093675A (en) * 2002-06-04 2003-12-11 이종림 Obesity Prevention and Prevention
KR100445169B1 (en) * 2002-04-26 2004-08-21 (주)한미식품 A method for manufacturing seasoned Konjak jelly
KR100450071B1 (en) * 2001-04-23 2004-09-30 윤정한 Gon Yak Mu Cho
KR100456131B1 (en) * 2002-03-28 2004-11-08 한국식품개발연구원 Process for Preparing Ginseng Konjak-Jelly
KR100515645B1 (en) * 2002-07-13 2005-09-20 한국식품연구원 Seasoned konjak and manufacturing threrof
KR100649693B1 (en) * 2005-06-30 2006-11-27 강원도 Jelly with meoru fruit and preparation method thereof
KR100807339B1 (en) * 2007-04-03 2008-02-29 (주)밀양한천 Dried material of water-swellable agar and process for preparing the same
KR100885512B1 (en) * 2007-09-12 2009-02-26 한국식품연구원 Manufacturing method of agar jelly containing antihypertensive peptides
KR20190048239A (en) 2017-10-31 2019-05-09 롯데제과 주식회사 A jelly composition having a texture similar to rice cakes and a manufacturing method thereof

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JPH01165347A (en) * 1987-12-22 1989-06-29 Kibun Kk Jelly like fruit pulp and preparation thereof
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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100450071B1 (en) * 2001-04-23 2004-09-30 윤정한 Gon Yak Mu Cho
KR20030048700A (en) * 2001-12-12 2003-06-25 김철범 Laver jam and manufacturing method thereof
KR100456131B1 (en) * 2002-03-28 2004-11-08 한국식품개발연구원 Process for Preparing Ginseng Konjak-Jelly
KR100445169B1 (en) * 2002-04-26 2004-08-21 (주)한미식품 A method for manufacturing seasoned Konjak jelly
KR20030093675A (en) * 2002-06-04 2003-12-11 이종림 Obesity Prevention and Prevention
KR100515645B1 (en) * 2002-07-13 2005-09-20 한국식품연구원 Seasoned konjak and manufacturing threrof
KR100649693B1 (en) * 2005-06-30 2006-11-27 강원도 Jelly with meoru fruit and preparation method thereof
KR100807339B1 (en) * 2007-04-03 2008-02-29 (주)밀양한천 Dried material of water-swellable agar and process for preparing the same
KR100885512B1 (en) * 2007-09-12 2009-02-26 한국식품연구원 Manufacturing method of agar jelly containing antihypertensive peptides
KR20190048239A (en) 2017-10-31 2019-05-09 롯데제과 주식회사 A jelly composition having a texture similar to rice cakes and a manufacturing method thereof

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