KR20060069783A - Confectionery which comprises charcoal powder and medicine herb extract - Google Patents
Confectionery which comprises charcoal powder and medicine herb extract Download PDFInfo
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- KR20060069783A KR20060069783A KR1020040108464A KR20040108464A KR20060069783A KR 20060069783 A KR20060069783 A KR 20060069783A KR 1020040108464 A KR1020040108464 A KR 1020040108464A KR 20040108464 A KR20040108464 A KR 20040108464A KR 20060069783 A KR20060069783 A KR 20060069783A
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- 239000000843 powder Substances 0.000 title claims abstract description 84
- 239000003610 charcoal Substances 0.000 title claims abstract description 57
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 46
- 239000000284 extract Substances 0.000 title claims description 3
- 239000003814 drug Substances 0.000 title description 2
- 235000000346 sugar Nutrition 0.000 claims abstract description 20
- 239000012676 herbal extract Substances 0.000 claims abstract description 18
- 235000020357 syrup Nutrition 0.000 claims abstract description 15
- 239000006188 syrup Substances 0.000 claims abstract description 15
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 14
- 239000008103 glucose Substances 0.000 claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 5
- 244000208874 Althaea officinalis Species 0.000 claims description 2
- 235000006576 Althaea officinalis Nutrition 0.000 claims description 2
- 241000205585 Aquilegia canadensis Species 0.000 claims description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 claims description 2
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 2
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 2
- 235000008434 ginseng Nutrition 0.000 claims description 2
- 229940010454 licorice Drugs 0.000 claims description 2
- 235000001035 marshmallow Nutrition 0.000 claims description 2
- 240000008620 Fagopyrum esculentum Species 0.000 claims 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims 1
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 235000013312 flour Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 description 15
- 235000013305 food Nutrition 0.000 description 13
- 238000000465 moulding Methods 0.000 description 13
- 235000001727 glucose Nutrition 0.000 description 12
- 238000000034 method Methods 0.000 description 11
- 230000009931 harmful effect Effects 0.000 description 8
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 8
- 239000000654 additive Substances 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 7
- 235000013599 spices Nutrition 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000009472 formulation Methods 0.000 description 5
- 239000002075 main ingredient Substances 0.000 description 5
- 108010011485 Aspartame Proteins 0.000 description 4
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 4
- 229960003438 aspartame Drugs 0.000 description 4
- 235000010357 aspartame Nutrition 0.000 description 4
- 239000000605 aspartame Substances 0.000 description 4
- 235000019359 magnesium stearate Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 description 3
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 3
- 244000061176 Nicotiana tabacum Species 0.000 description 3
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 3
- 235000011613 Pinus brutia Nutrition 0.000 description 3
- 241000018646 Pinus brutia Species 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229940041616 menthol Drugs 0.000 description 3
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- 238000011160 research Methods 0.000 description 3
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- 230000002588 toxic effect Effects 0.000 description 3
- 239000002023 wood Substances 0.000 description 3
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 244000246386 Mentha pulegium Species 0.000 description 2
- 235000016257 Mentha pulegium Nutrition 0.000 description 2
- 235000004357 Mentha x piperita Nutrition 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 230000000903 blocking effect Effects 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 238000004332 deodorization Methods 0.000 description 2
- 238000001784 detoxification Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 229910001385 heavy metal Inorganic materials 0.000 description 2
- 235000001050 hortel pimenta Nutrition 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229960002715 nicotine Drugs 0.000 description 2
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000000391 smoking effect Effects 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 206010006326 Breath odour Diseases 0.000 description 1
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- 206010020772 Hypertension Diseases 0.000 description 1
- 241000661348 Leptocorisa acuta Species 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 240000007263 Pinus koraiensis Species 0.000 description 1
- 235000011615 Pinus koraiensis Nutrition 0.000 description 1
- 235000013697 Pinus resinosa Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000003727 cerebral blood flow Effects 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000007967 peppermint flavor Substances 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000005871 repellent Substances 0.000 description 1
- 230000002940 repellent Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
본 발명은 숯가루와 생약 추출물을 함유하는 것을 특징으로 하는 과자에 관한 것이다. 보다 상세하게는, 본 발명은 설탕과 포도당 또는 물엿을 포함하는 사탕류의 과자에 있어서, 숯가루와 생약 추출물을 추가로 함유하는 것을 특징으로 하는 과자에 대한 것이다.
The present invention relates to a confectionery comprising charcoal powder and herbal extract. More specifically, the present invention relates to a confectionery comprising sugar and glucose or starch syrup, which further comprises charcoal powder and herbal extract.
숯가루Charcoal powder
Description
본 발명은 숯가루와 생약 추출물을 함유하는 것을 특징으로 하는 과자에 관한 것이다. 보다 상세하게는, 본 발명은 설탕과 포도당 또는 물엿을 포함하는 사탕류의 과자에 있어서, 숯가루와 생약 추출물을 추가로 함유하는 것을 특징으로 하는 과자에 대한 것이다. The present invention relates to a confectionery comprising charcoal powder and herbal extract. More specifically, the present invention relates to a confectionery comprising sugar and glucose or starch syrup, which further comprises charcoal powder and herbal extract.
사탕은 설탕과 포도당 또는 물엿을 주재료로 하고 향신료 등을 첨가한, 소비자의 기호를 충족시키고 식후 음식 냄새를 제거하는 것이 목적인 기호식품이다. Candy is a favorite food whose main ingredient is sugar, glucose or starch syrup, and added spices, to satisfy consumers' preferences and to remove food odor after eating.
일반적인 사탕의 제조 방법에는 습식 성형 방법과 건식 성형 방법이 있다. 습식 성형 방법은 설탕과 물엿으로 이루어진 시료를 135°C 이상에서 끊인 후 95°C 이하로 응결시켜 향신료 등의 첨가물을 넣고 준비된 틀을 통해 성형하는 방법이다. 건식 성형 방법은 설탕과 포도당으로 이루어진 시료를 80°C에서 건조한 후, 향신료 분말, 아스파탐 분말 및 스테아린산마그네슘 분말 등의 첨가물을 넣고 압축 성형하는 방법이다. Common candy production methods include a wet molding method and a dry molding method. In the wet molding method, a sample consisting of sugar and starch syrup is cut at 135 ° C or higher, and then condensed at 95 ° C or lower, and then, additives such as spices are formed through a prepared mold. The dry molding method is a method of compressing and molding the sample consisting of sugar and glucose at 80 ° C., and then adding additives such as spice powder, aspartame powder and magnesium stearate powder.
사탕의 주재료는 설탕과 포도당 또는 물엿과 향신료 등이지만, 그 외에도 다양한 재료를 사용하여 기능성 사탕을 만들 수 있다. 다양한 재료를 사용한 기능성 사탕의 예로는 한약과 허브 분말을 함유하여 뇌혈류를 개선시켜 신경 정신계에 유용한 효능을 갖는 사탕, 죽염을 함유하여 죽염이 갖는 약리학적 효과를 갖는 사탕, 양파분말을 함유하여 양파의 효능을 갖는 사탕, 솔잎 분말을 함유하여 고혈압을 예방하는 사탕, 콩과 깨 분말을 함유한 사탕, 김치 가루를 함유하여 성인병을 예방하는 효능을 갖는 사탕 등이 있다.The main ingredients for sugar candies are sugar and glucose or starch syrup and spices, but there are many other ingredients that can be used to make functional candies. Examples of functional candy using various ingredients include herbal medicine and herbal powder to improve cerebral blood flow, candy having useful effects in the nervous system, bamboo salt containing pharmacological effects of bamboo salt, onion powder containing onion Candies having the efficacy of, candy containing pine needle powder to prevent hypertension, candy containing soybean and sesame powder, candy containing kimchi powder to prevent adult disease.
본 발명에서는 사탕의 재료로서 설탕, 포도당 또는 물엿이 사용되며, 니코틴과 같은 구취 제거제로서 숯가루와 생약 추출물이 추가로 사용되고 있다. 숯은, 공기의 공급을 차단하거나, 또는 소량의 공기를 공급하면서 참나무나 소나무를 가열하여 열로써 목재 속의 가스를 뽑아내어 탄화시킨 고체 생성물로서 1g당 약 200 내지 400㎡의 표면적을 가지고 있다. In the present invention, sugar, glucose, or syrup is used as a material of candy, and charcoal powder and herbal extracts are additionally used as a bad breath remover such as nicotine. Charcoal is a solid product which cuts off the supply of air or heats oak or pine while supplying a small amount of air to extract carbon in wood by heat, and has a surface area of about 200 to 400 m 2 per gram.
숯가루는 아주 작은 미세한 입자로 된 작은 입방체로서, 음식물로서 섭취하는 경우, 수많은 미세한 가는 구멍이 단백질과 지방 찌꺼기들, 농약 성분 및 중금속들을 흡착하여 내장을 깨끗하게 하고 혈관 내의 혈액과 체액이 깨끗하게 된다.Charcoal powder is a small cube of tiny particles. When taken as food, numerous fine pores adsorb proteins and fat residues, pesticide components and heavy metals to clean the intestines and clean blood and body fluids in blood vessels.
숯의 탈취, 흡착 기능은 넓은 표면적으로 인해 생기는 것이며, 내부의 미세한 구멍들이 냄새 등을 흡착, 제거하게 된다. 이 외에도 숯은 항균 기능, 전자파 차단 기능, 해독 기능, 음이온 발생 기능 등의 유용한 기능을 가지고 있다. Deodorization and adsorption function of charcoal is caused by large surface area, and minute pores in the inside adsorb and remove odor. In addition, charcoal has useful functions such as antibacterial function, electromagnetic wave blocking function, detoxification function and negative ion generating function.
숯을 이용하는 방법에 대한 국내의 연구는 주로 식품보다는 수질 개선 및 유해 화학 물질 제거 관련 환경 분야, 식물 및 축산물 생장 촉진 관련 분야 등에서 많이 이루어지고 있다. 국내의 식품과 관련된 숯에 대한 특허는 숯가루의 정수 효과, 항균 효과, 중금속 등 유해 물질 제거 효과 등에 관한 내용이 주를 이루고 있다. Domestic research on the method of using charcoal is mainly done in the environmental field related to water quality improvement and the removal of harmful chemicals, and in the field related to the promotion of plant and livestock products rather than food. The patent on charcoal related to domestic food is mainly focused on the water purification effect of charcoal powder, antibacterial effect, and removal of harmful substances such as heavy metals.
정수 기능을 갖는 숯을 넣은 음료용 병, 숯의 살균 기능을 이용한 음식물 포장 용기, 소나무 숯을 이용한 식용카본, 숯을 이용한 티백 차, 숯을 이용한 쌀벌레 퇴치제 등, 최근에 이르러 건강에 대한 관심이 증가하고 기능성 식품 붐이 일어나면서, 숯을 식품의 재료로서 활용하는 연구가 증가하고 있다. In recent years, there has been a growing interest in health, such as beverage bottles with water purification function, food packaging containers using charcoal sterilization function, food carbon using pine charcoal, tea bag tea using charcoal, rice bug repellent using charcoal, etc. As the functional food boom is taking place, researches using charcoal as a food ingredient are increasing.
그러나 숯가루는 경구 투여가 어렵고, 식품으로서 간편하게 만들기가 용이하지 아니하다. 따라서, 경구투여가 용이하고 부담없이 먹을 수 있는 숯가루를 함유하는 과자류와 같은 식품의 개발의 필요성이 제기되고 있다. However, charcoal powder is difficult to oral administration, and is not easy to make easily as food. Therefore, there is a need for the development of foods such as confectionery containing charcoal powder that can be easily orally administered and easily eaten.
특히, 경구 투여가 어렵고 식품으로서 가공이 어려운 숯가루와, 인체에 유익한 생리 활성이나, 약리 효과를 갖는 생약 추출물을 동시에 함유하는 과자 제형에 대한 개발의 필요성은 증대되고 있으나, 숯가루나 생약추출물 분말을 함유하는 과자 제형은 각 성분 비율에 따라 제형의 불안정성, 불균질성이 문제가 되어 상업적 개발이 이루어지지 못하고 있다. In particular, the need for the development of a confectionery formulation containing both a difficult to oral administration and difficult to process as food and a herbal extract having a physiological activity or pharmacological effect beneficial to the human body is increasing, but charcoal powder or herbal extract powder Confectionery formulations containing the problem of instability and heterogeneity of the formulation according to the ratio of each component has not been commercial development.
따라서, 본 발명의 목적은 설탕과 포도당 또는 물엿을 포함하는 사탕류의 과자에 있어서, 숯가루와 생약 추출물을 추가로 함유하는 것을 특징으로 하는 과자를 제공하는 것이다. Accordingly, it is an object of the present invention to provide a confectionery comprising sugar and glucose or starch syrup, which further comprises charcoal powder and herbal extract.
본 발명은, 종래의 과자의 주요 성분인 설탕, 포도당 또는 물엿등과 혼화성 (miscibility)이 없어서, 숯가루나 생약 추출물을 추가하였을 때 균질하면서도 안정성을 갖는 사탕 제형이 불가능하였던 종래의 사탕 제형 제조 기술의 한계를 극복하여, 숯가루 및 생약 추출물 분말과 같이, 사탕류 과자의 주 원료 성분들과 혼화성이나 친화성이 없는 성분들이 첨가된 신규한 사탕을 제공하는 것을 목적으로 한다. The present invention, there is no miscibility with sugar, glucose or starch syrup, which is the main ingredient of the conventional confectionery, the conventional candy formulation manufacturing technology that was impossible to homogeneous and stable candy formulation when adding charcoal powder or herbal extract In order to overcome the limitations of the present invention, it is an object of the present invention to provide a novel candy to which ingredients such as charcoal powder and herbal extract powder, which are not miscible or affinity with the main raw ingredients of the confectionary confectionary.
상기의 본 발명의 목적은 설탕과 포도당 또는 물엿을 포함하는 사탕류의 과자에 있어서, 숯가루와 생약 추출물을 추가로 함유하는 것을 특징으로 하는 과자를 제공함으로써 달성된다.The above object of the present invention is achieved by providing a confectionery comprising sugar and glucose or starch syrup, further comprising charcoal powder and herbal extract.
사탕은 설탕과 포도당 또는 물엿이 주재료인 기호식품으로서, 제조 방법에는 일반적으로 습식 성형 제조 방법과 건식 성형 제조 방법이 있다. 습식 제조 방법에서는 설탕과 물엿이 주재료로 쓰이며, 설탕과 물엿의 혼합액을 135°C 이상에서 끊인 후 95°C 이하로 응결시켜 향신료 등의 첨가물을 넣고 준비된 틀을 통해 성형하는 방법이다. 건식 성형 건식 성형 방법은 설탕과 포도당으로 이루어진 시료를 80°C에서 건조한 후, 향신료 분말, 아스파탐 분말 및 스테아린산마그네슘 분말 등의 첨가물을 넣고 압축 성형하는 방법이다. Candy is a favorite food whose main ingredients are sugar, glucose or starch syrup, and the production method generally includes a wet molding production method and a dry molding production method. In the wet manufacturing method, sugar and starch syrup are used as main ingredients, and the mixture of sugar and starch syrup is cut at 135 ° C or higher, and then condensed at 95 ° C or lower, and then additives such as spices are formed through a prepared mold. Dry molding The dry molding method is a method of compressing and molding the sample consisting of sugar and glucose at 80 ° C., and then adding additives such as spice powder, aspartame powder and magnesium stearate powder.
숯가루는 목재를 700°C 이상의 고온으로 가열하여 셀루로스, 리그닌 등의 목재의 구성 성분을 열분해하여 생성된 탄화물로서 1g 의 숯의 표면적이 200 내지 400㎡이 되는 다공성 물질이다. 숯은 넓은 표면적으로 인해 탈취, 흡착 기능외에도, 항균 기능, 전자파 차단 기능, 해독 기능, 음이온 발생 기능 등의 유용한 기능 을 가지고 있다.Charcoal powder is a carbide produced by pyrolyzing wood components such as cellulose, lignin, etc. by heating wood to a high temperature of 700 ° C. or higher, and a porous material having a surface area of 1 g of charcoal of 200 to 400 m 2. Due to its large surface area, charcoal has useful functions such as deodorization and adsorption functions, antibacterial function, electromagnetic wave blocking function, detoxification function and negative ion generating function.
숯가루는 너무 미량 첨가하면 숯으로서의 기능이 발휘되지 아니하고, 너무 많이 첨가하면 사탕류의 과자로서의 모양을 갖추지 못하고 부서지거나 숯가루가 묻어나게 되므로 과자의 모양을 유지하면서도 숯의 유해 물질 제거 효과를 발휘할 수 있는 숯가루의 조성비가 중요하다. 이 때, 적정한 숯가루의 조성비는 0.01 내지 2.5 중량 % 이고, 바람직하게는 0.05 내지 2.0 중량 % 이다. Charcoal powder is not used as charcoal if too small amount is added, and too much of it does not have the shape as a confectionary of candy and can be broken or charcoal is applied. Therefore, it can remove the harmful substances of charcoal while maintaining the shape of the cookie. The composition of charcoal powder is important. At this time, the appropriate composition ratio of charcoal powder is 0.01 to 2.5% by weight, preferably 0.05 to 2.0% by weight.
본 발명의 과자에 함유되는 생약 추출물은, 니코틴 제거 효능을 갖는 것으로 알려지고 있는, 소위, DTC30 분말을 사용하는 것이 적합하다. 본 발명의 DTC30 분말은 대한민국 특허청에 등록된 특허번호 제0406158호의 명세서에 상세하게 기재되어 있으며, 이는 인체 내의 티코틴과 같은 유독 성분을 방뇨를 통해 제거하는 생약 추출물이다.As for the herbal extract contained in the confectionery of this invention, it is suitable to use what is called DTC30 powder which is known to have nicotine removal effect. DTC30 powder of the present invention is described in detail in the specification of Patent No. 0406158 registered with the Korean Intellectual Property Office, which is a herbal extract that removes toxic components such as thycotin in the human body through urination.
DTC30 분말 가루는 천연 생약제 중 약모밀, 이질풀, 새삼, 인동덩굴, 결명차, 감초, 꼭두서니 중에서 6종류 이상을 혼합하여 제조한 생약 추출물로서 혈액 내의 니코틴과 일산화탄소-헤모글로빈 함량을 저하시키고 뇨중의 니코틴 함량을 증가시킴으로써 담배로 인한 인체 내의 유독 성분을 제거하는 효과가 있다. 따라서, 담배 흡연으로 인한 폐해를 저하시키며, 담배 흡연으로 인하여 발생한 인체 내의 유독 성분을 제거함으로써 각종 질병들을 예방할 수 있다. DTC30 powder powder is a herbal extract made by mixing six or more types of natural wheat herbs from wild buckwheat, algae grass, wild ginseng, honeysuckle, indigenous tea, licorice, and marshmallow. By doing so, it is effective in removing toxic components in the human body caused by tobacco. Therefore, it is possible to prevent various diseases by reducing the harmful effects of tobacco smoking and removing toxic components in the human body caused by tobacco smoking.
DTC30 분말 가루는 위 각 성분을 동시에 또는 별개로 물이나 친수성 유기용매의 과잉량과 혼합하고, 이 혼합물들을 100°C, 바람직하게는 40 내지 90°C에서 충분한 시간동안 추출하여 고체를 제거하고, 추출액을 감압하에 농축하여 얻을 수 있다. DTC30 powdered powder is mixed with each of the above components simultaneously or separately with an excess of water or a hydrophilic organic solvent, the mixtures are extracted at 100 ° C, preferably 40-90 ° C for a sufficient time to remove solids, The extract can be obtained by concentration under reduced pressure.
DTC30 분말 가루는 내복약으로 판매되고 있지만, 사탕과 같이 간편하게 먹을 수 있는 과자에의 적용은 이루어지지 아니하고 있다. 또한 DTC30 건조 분말을 숯가루와 함께 사용하여 인체 내 유해 물질을 제거하는 기능성 식품은 아직까지 개발되지 아니하고 있다. Although DTC30 powder powder is sold as an oral medicine, it has not been applied to snacks that can be easily eaten like candy. In addition, functional foods that remove harmful substances in the human body by using DTC30 dry powder together with charcoal powder have not been developed yet.
숯가루와 DTC30 분말 가루를 포함하는 사탕류의 과자에 있어서, 숯가루와 DTC30 분말 가루는 너무 미량 첨가하면 유해 물질 제거 기능이 발휘되지 아니하고, 너무 많이 첨가하면 사탕류의 과자로서의 모양을 갖추지 못하고 부서지거나, 숯가루와 DTC30 분말 가루가 묻어나게 된다.In the confectionary of confectionery containing charcoal powder and DTC30 powder powder, the charcoal powder and the DTC30 powder powder do not exhibit the harmful substance removal function when added in a very small amount, and when added too much, the confectionary may not be shaped as a confectionary confectionery when it is added too much, Charcoal powder and DTC30 powder powder will be applied.
숯과 DTC30 건조 분말을 함유하는 사탕류의 과자에 있어서, DTC30 건조 분말의 유해 성분 제거 효과를 발휘하면서 사탕류의 과자의 형태를 유지하는 적정 DTC30 건조 분말 함유량은 0.05 내지 2.0 중량 % 이며, 바람직하게는 1.0 내지 1.5 중량 % 이다. In the confectionery of candy containing charcoal and DTC30 dry powder, the appropriate DTC30 dry powder content which maintains the form of confectionery while exhibiting the harmful component removal effect of DTC30 dry powder is 0.05-2.0 weight%, Preferably it is 1.0. To 1.5% by weight.
이하 본 발명을 실시 예를 통하여 보다 구체적으로 설명하지만, 하기 실시예들은 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위를 이들 실시예로 한정하고자 하는 것은 아니다.
Hereinafter, the present invention will be described in more detail with reference to Examples, but the following Examples are only intended to illustrate the present invention and are not intended to limit the scope of the present invention to these Examples.
[실시예 1]Example 1
숯가루와 DTC30 분말 가루를 함유하는 사탕의 습식 성형 방법Wet forming method of candy containing charcoal powder and DTC30 powder
표 1과 같이 물엿 50.00 중량 %, 설탕 50.00 중량 %으로 이루어진 시료를 준 비하였다. 준비된 시료를 사탕 제조장치의 탱크내에 투입하여 균일하게 혼합하면서 150℃ 까지 열을 가하면서 용해시켰다. As shown in Table 1, a sample consisting of 50.00 wt% starch syrup and 50.00 wt% sugar was prepared. The prepared sample was put in a tank of a candy manufacturing apparatus and dissolved while applying heat to 150 ° C while mixing uniformly.
용해된 시료 혼합액을 120℃의 온도로 유지되는 상기 탱크 내부에서 2㎏/㎠의 압력하에서 젤상태를 이루도록 수분을 증발시키면서 감압 농축시켰다. 젤 상태의 혼합액은 8㎏/㎠의 압력하에서 일정 온도로서 2차로 감압 진공 농축하여 미량의 수분만이 함유된 농축액으로 조성하였다. The dissolved sample mixture was concentrated under reduced pressure while evaporating water to form a gel under a pressure of 2 kg / cm 2 inside the tank maintained at a temperature of 120 ° C. The gel mixture was concentrated under reduced pressure and vacuum concentrated at a constant temperature under a pressure of 8 kg / cm 2 to form a concentrate containing only a small amount of water.
제2차 농축액을 상기 탱크과 연결된 송액관을 통하여 탱크의 내부로 송액하여, 제2차로 실시된 농축액을 배치 폼에 알맞은 1% 이하의 수분을 유지하도록 감압 농축하였다. 상기에서 탱크의 온도는 130℃, 진공은 60cmHg를 유지하도록 감압하였다.The second concentrated liquid was fed into the tank through a feed pipe connected to the tank, and the second concentrated liquid was concentrated under reduced pressure to maintain water of 1% or less suitable for the batch foam. In the above, the temperature of the tank was 130 ° C., and the vacuum was reduced to maintain 60 cm Hg.
이상에서 수득된 완전히 농축된 농축물에 일정 온도(98℃)하에서 준비된 표 2의 숯가루와 표 3의 DTC30 분말 가루를 넣고 골고루 섞이게 교반하였다. 이 때, 표 4와 같이 박하향 분말 2.00 중량 %, 멘톨향 분말 1.00 중량 %, 숯 0.10 중량 %, DTC30 분말 가루 1.0 중량 %을 첨가하였다.Charcoal powder of Table 2 and DTC30 powder powder of Table 3 prepared under a constant temperature (98 ° C.) were added to the completely concentrated concentrate obtained above, and stirred to mix evenly. At this time, 2.00 wt% peppermint flavor powder, 1.00 wt% menthol flavor powder, 0.10 wt% charcoal, 1.0 wt% DTC30 powder powder were added as shown in Table 4.
결정 상태를 이루게 교반된 것을 일정량씩 배치 폼을 통하여 배치 롤러 상에 위치시키고, 이어서 로프 사이져로부터 소정의 두께를 갖는 로프 형태를 만든 후, 준비된 몰드로부터 원하는 크기 및 형상의 사탕 성형물을 성형하였다. Stirred to form a crystalline state was placed on the batch roller through a batch foam by a fixed amount, and then a rope shape having a predetermined thickness was made from the rope sizer, and then a candy molding of a desired size and shape was formed from the prepared mold.
[실시예 2]Example 2
숯가루와 DTC30 분말 가루를 함유하는 사탕의 건식 성형 방법Dry Forming Method of Candy Containing Charcoal Powder and DTC30 Powdered Powder
먼저 표 5의 포도당과 설탕으로 이루어진 시료를 준비하였다. 혼합된 시료를 교반기에서 교반한 뒤 건조기에서 온도 약 80°C를 유지하면서 건조시켰다. First, a sample consisting of glucose and sugar of Table 5 was prepared. The mixed sample was stirred in a stirrer and dried in a dryer while maintaining a temperature of about 80 ° C.
건조시킨 후, 표 2의 숯가루를 첨가하여 숯이 갖는 특성 및 성향이 상실되지 않는 상태로 교반하였다. 이 때 숯가루는 수분함량이 2 내지 3 중량 % 이하의 수분 함량이 되도록 건조된 것을 사용하였다. 이 때, 숯의 적정 함량은 0.01 내지 2.5 중량 % 이고, 바람직하게는 0.05 내지 2.0 중량 % 이다. After drying, the charcoal powder shown in Table 2 was added and stirred in a state in which the charcoal properties and dispositions were not lost. At this time, the charcoal powder was used to dry the moisture content of 2 to 3% by weight or less. At this time, the appropriate content of char is 0.01 to 2.5% by weight, preferably 0.05 to 2.0% by weight.
표 3의 DTC30 분말 가루를 첨가하는 단계에 있어서, DTC30 분말 가루의 적정 함량은 0.05 내지 2.0 중량 % 이고, 바람직하게는 1.0 내지 1.5 중량 % 이다. 이 때 표 6의아스파탐이나 스테아린산마그네슘 등을 첨가하였다. In the step of adding the DTC30 powder powder of Table 3, the appropriate content of the DTC30 powder powder is 0.05 to 2.0% by weight, preferably 1.0 to 1.5% by weight. Aspartame, magnesium stearate, etc. of Table 6 were added at this time.
교반속도는 상기 혼합물의 체적과 양에 비례하는 것이지만 높은 교반속도와 마찰열로 인한 고온상태는 혼합물 내용물의 파괴가 이루어지지 않기 위하여 첨가 후 혼합시 교반 기구를 사전에 설정된 시간동안 100rpm 이하로 반응기 내에서 천천히 회전시켰다. The stirring speed is proportional to the volume and amount of the mixture, but the high temperature due to the high stirring speed and the frictional heat does not destroy the contents of the mixture. Rotate slowly
첨가물들이 모두 혼합된 후, 원하는 모양의 몰드로 압축하여 성형한 후, 포장하였다. After the additives were all mixed, they were compacted into a mold of the desired shape and then packaged.
이상에서 설명한 바와 같이, 본 발명에 따르면 사탕류의 과자에 숯가루와 DTC30 분말 가루를 첨가하여 숯과 DTC30 분말 가루의 유해 물질 제거 기능을 발휘하면서 과자의 형상을 그대로 유지할 수 있는 기능성 과자를 제조할 수 있다.
As described above, according to the present invention, by adding charcoal powder and DTC30 powder powder to the confectionary of candy, the functional confectionery which can maintain the shape of the confectionary while maintaining the harmful substance of the charcoal and DTC30 powder can be prepared. have.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020040108464A KR20060069783A (en) | 2004-12-18 | 2004-12-18 | Confectionery which comprises charcoal powder and medicine herb extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020040108464A KR20060069783A (en) | 2004-12-18 | 2004-12-18 | Confectionery which comprises charcoal powder and medicine herb extract |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20060069783A true KR20060069783A (en) | 2006-06-22 |
Family
ID=37163697
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020040108464A KR20060069783A (en) | 2004-12-18 | 2004-12-18 | Confectionery which comprises charcoal powder and medicine herb extract |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20060069783A (en) |
-
2004
- 2004-12-18 KR KR1020040108464A patent/KR20060069783A/en not_active Application Discontinuation
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