KR20200061963A - Preparation method of agar gelly for the attenuation of hangover and iodine deficiency - Google Patents
Preparation method of agar gelly for the attenuation of hangover and iodine deficiency Download PDFInfo
- Publication number
- KR20200061963A KR20200061963A KR1020180147855A KR20180147855A KR20200061963A KR 20200061963 A KR20200061963 A KR 20200061963A KR 1020180147855 A KR1020180147855 A KR 1020180147855A KR 20180147855 A KR20180147855 A KR 20180147855A KR 20200061963 A KR20200061963 A KR 20200061963A
- Authority
- KR
- South Korea
- Prior art keywords
- agar
- jelly
- gaba
- improving
- hangover
- Prior art date
Links
- 229920001817 Agar Polymers 0.000 title claims abstract description 105
- 239000008272 agar Substances 0.000 title claims abstract description 105
- 206010067997 Iodine deficiency Diseases 0.000 title claims abstract description 25
- 235000006479 iodine deficiency Nutrition 0.000 title claims abstract description 25
- 206010019133 Hangover Diseases 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title description 5
- 235000015110 jellies Nutrition 0.000 claims abstract description 75
- 239000008274 jelly Substances 0.000 claims abstract description 74
- 239000000284 extract Substances 0.000 claims abstract description 40
- 239000000463 material Substances 0.000 claims abstract description 36
- 230000036772 blood pressure Effects 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 70
- 235000014655 lactic acid Nutrition 0.000 claims description 35
- 239000004310 lactic acid Substances 0.000 claims description 35
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims description 33
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims description 33
- 235000000346 sugar Nutrition 0.000 claims description 18
- 241000894006 Bacteria Species 0.000 claims description 15
- 230000006872 improvement Effects 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 150000008163 sugars Chemical class 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 8
- 229910052740 iodine Inorganic materials 0.000 claims description 8
- 239000011630 iodine Substances 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 7
- 239000008213 purified water Substances 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 230000001953 sensory effect Effects 0.000 abstract description 12
- 239000004615 ingredient Substances 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 9
- 235000015203 fruit juice Nutrition 0.000 abstract description 7
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 235000011888 snacks Nutrition 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 230000000153 supplemental effect Effects 0.000 abstract 3
- 208000024891 symptom Diseases 0.000 abstract 2
- 241000227647 Fucus vesiculosus Species 0.000 abstract 1
- 239000002253 acid Substances 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 230000007407 health benefit Effects 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 abstract 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 abstract 1
- 235000010419 agar Nutrition 0.000 description 85
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 29
- 241001474374 Blennius Species 0.000 description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 12
- 230000000694 effects Effects 0.000 description 12
- 230000036541 health Effects 0.000 description 12
- 239000000047 product Substances 0.000 description 11
- 102000007698 Alcohol dehydrogenase Human genes 0.000 description 10
- 108010021809 Alcohol dehydrogenase Proteins 0.000 description 10
- 102000005369 Aldehyde Dehydrogenase Human genes 0.000 description 10
- 108020002663 Aldehyde Dehydrogenase Proteins 0.000 description 10
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 6
- 238000001879 gelation Methods 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 5
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 5
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 235000021014 blueberries Nutrition 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 230000006870 function Effects 0.000 description 5
- 241000512259 Ascophyllum nodosum Species 0.000 description 4
- 240000000851 Vaccinium corymbosum Species 0.000 description 4
- 235000020971 citrus fruits Nutrition 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000003349 gelling agent Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000019629 palatability Nutrition 0.000 description 4
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 3
- 235000015197 apple juice Nutrition 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 235000021579 juice concentrates Nutrition 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 230000006993 memory improvement Effects 0.000 description 3
- 235000013525 pomegranate juice Nutrition 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- WQZGKKKJIJFFOK-SVZMEOIVSA-N (+)-Galactose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-SVZMEOIVSA-N 0.000 description 2
- 235000009434 Actinidia chinensis Nutrition 0.000 description 2
- 244000298697 Actinidia deliciosa Species 0.000 description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 2
- 206010001623 Alcoholic hangover Diseases 0.000 description 2
- 235000004936 Bromus mango Nutrition 0.000 description 2
- 241000207199 Citrus Species 0.000 description 2
- 235000011511 Diospyros Nutrition 0.000 description 2
- 244000236655 Diospyros kaki Species 0.000 description 2
- 240000007228 Mangifera indica Species 0.000 description 2
- 235000014826 Mangifera indica Nutrition 0.000 description 2
- 241000700159 Rattus Species 0.000 description 2
- 235000009184 Spondias indica Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 235000019674 grape juice Nutrition 0.000 description 2
- 231100000304 hepatotoxicity Toxicity 0.000 description 2
- 230000007056 liver toxicity Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000013948 strawberry juice Nutrition 0.000 description 2
- 235000015193 tomato juice Nutrition 0.000 description 2
- HZLCGUXUOFWCCN-UHFFFAOYSA-N 2-hydroxynonadecane-1,2,3-tricarboxylic acid Chemical compound CCCCCCCCCCCCCCCCC(C(O)=O)C(O)(C(O)=O)CC(O)=O HZLCGUXUOFWCCN-UHFFFAOYSA-N 0.000 description 1
- IBZYPBGPOGJMBF-UHFFFAOYSA-N 3,6 anhydrogalactose Natural products CCC=CCC1C(CC(=O)NC(C(C)CC)C(O)=O)CCC1=O IBZYPBGPOGJMBF-UHFFFAOYSA-N 0.000 description 1
- WZYRMLAWNVOIEX-BGPJRJDNSA-N 3,6-anhydro-D-galactose Chemical compound O=C[C@H](O)[C@H]1OC[C@@H](O)[C@@H]1O WZYRMLAWNVOIEX-BGPJRJDNSA-N 0.000 description 1
- DCQFFOLNJVGHLW-UHFFFAOYSA-N 4'-Me ether-Punctatin+ Natural products O1C(O)C(O)C2OCC1C2O DCQFFOLNJVGHLW-UHFFFAOYSA-N 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 101000937129 Drosophila melanogaster Cadherin-related tumor suppressor Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 240000008153 Phytolacca octandra Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 241000015177 Saccharina japonica Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000077233 Vaccinium uliginosum Species 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 229940040563 agaric acid Drugs 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 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 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- WZYRMLAWNVOIEX-UHFFFAOYSA-N cinnamtannin B-2 Natural products O=CC(O)C1OCC(O)C1O WZYRMLAWNVOIEX-UHFFFAOYSA-N 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 229940014259 gelatin Drugs 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000013944 peach juice Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Images
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
- A23L21/11—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/334—Foods, ingredients or supplements having a functional effect on health treating the effects of consuming alcohol, narcotics or other addictive behavior, e.g. treating hangover or reducing blood alcohol levels
-
- 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
- A23V2250/202—Algae extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Dispersion Chemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 한천과 부재료 이외에 한천젤리의 관능적 기호성과 건강기능성을 향상시키기 위하여 과즙과 기능성 GABA를 첨가하는 한천젤리의 제조방법에 관한 것이다. The present invention relates to a method of manufacturing agar jelly which adds juice and functional GABA to improve the sensory palatability and health function of agar jelly in addition to agar and its subsidiary materials.
젤리(Jelly)는 펙틴, 젤라틴, 한천, 알긴산 등의 교질분을 재료로 사용하여 응고시켜 만든 냉과(冷菓)식품으로서 투명성이 있고 아름답기 때문에 과자나 요리의 표면에 붓거나 발라 윤을 내거나 장식 등으로 이용한다. Jelly is a frozen food made by solidifying using collagen powders such as pectin, gelatin, agar, and alginic acid as ingredients, so it is transparent and beautiful. Use as
한천(寒天, agar)은 홍조류에 속하는 우뭇가사리, 꼬시래기를 삶아 녹여 낸 열수추출액의 응고물인 우무를 얼린 다음 말린 해조가공 제품이다. 한천에는 단백질, 지방이 거의 함유되지 않고, 대부분이 D-갈락토오스 및 3, 6안하이드로 갈락토오스로 구성된 다당류이기 때문에 소화흡수가 잘 되지 않는다. 따라서 저(低)에너지식품으로 이용되는 경우가 많다. 한천의 원료로서 우뭇가사리, 꼬시래기 등은 탄수화물 함량이 64∼66％, 단백질 20∼27％, 회분 8∼13％, 지방 0.2％ 수준이다(표 1 참조). Hancheon (寒天, agar) is a dried seaweed processed product after freezing the dried radish, which is a coagulated product of hot water extract, boiled and melted in the red seaweed. Agar contains little protein and fat, and most of them are polysaccharides composed of D-galactose and 3,6-anhydro galactose, so digestion and absorption are poor. Therefore, it is often used as a low energy food. As a raw material for agar, carbohydrates and blacktail have a carbohydrate content of 64 to 66%, 20 to 27% of protein, 8 to 13% of ash, and 0.2% of fat (see Table 1).
한천은 여러 가지로 다양한 용도가 있으나 소화흡수가 잘 되지 않는 특성을 이용하여 다이어트 식품에 널리 이용되고 있다. 그러나 다이어트 식품은 주로 분말 형태로 되어 있거나 정제나 캡슐 등의 제약형태의 건강보조식품이 나오기도 하지만 물 등의 음용수와 같이 복용해야 하는 번거로움이 있다. Agar has a variety of uses, but it is widely used in diet foods because of its poor digestion and absorption properties. However, diet foods are mainly in the form of powders or pharmaceutical supplements such as tablets or capsules, but there is a hassle to take with drinking water such as water.
본 발명은 소화흡수가 잘 되지 않는 한천을 이용하여 어린아이들의 간식뿐만 아니라 다이어트 식품 또는 건강기능성 GABA를 함유하는 요오드결핍 개선용 한천젤리와 이의 제조방법을 제공하고자 한다. 본 발명의 한천젤리는 섭취가 간편할 뿐만 아니라 휴대가 용이하므로, 시간과 장소에 구애받지 않고 남녀노소 쉽게 휴대하고 섭취 할 수가 있다. The present invention is to provide agar jelly for improving iodine deficiency containing dietary foods or health functional GABA as well as snacks for young children using agar that does not digest well, and a method for manufacturing the same. The agar jelly of the present invention is not only easy to ingest but also easy to carry, so it can be easily carried and consumed by men and women of all ages regardless of time and place.
한편 본 발명과 관련된 종래기술로서 "항고혈압 기능성 펩타이드를 함유한 한천젤리의 제조방법"와 “녹차와 젤을 이용한 건강한천젤리의 조성물”, "곤약묵과 해조류 식이섬유를 주원료로 한 젤리의 제조방법" 그리고 한국특허공개 제2003-0046800호에 다시마 추출물을 주재료로 하는 다시마 젤리의 제조방법이 있다. 이러한 종래 기술은 여러 가지 겔화제를 사용하고 있는데 겔화제의 종류에 따라 겔화 특성이 매우 상이하기 때문에 최종 제품의 물성에 큰 차이를 나타낸다. On the other hand, as the prior art related to the present invention, "a method of manufacturing agar jelly containing antihypertensive functional peptides" and "a composition of healthy cloth jelly using green tea and gel", "a method of manufacturing jelly using konjac ink and seaweed dietary fiber as main ingredients" And in Korean Patent Publication No. 2003-0046800, there is a method of manufacturing kelp jelly using kelp extract as a main material. This prior art uses a variety of gelling agents. Since the gelling properties are very different depending on the type of the gelling agent, it shows a great difference in the properties of the final product.
따라서 겔화제로서 한천과 부재료 이외에 한천젤리의 관능적 기호성과 건강기능성을 향상시키기 위해 과즙류, 숙취해소, 기억력개선 및 혈압개선의 기능성 GABA 함유, 요오드 결핍 개선 유산균발효다시마추출물 중 선택된 어느 하나 이상을 첨가하는 한천젤리의 제조방법으로서 본 발명과는 기술적 구성이 서로 상이하다. Therefore, as a gelling agent, in addition to agar and subsidiary materials, in order to improve the sensory palatability and health function of agar jelly, it contains functional GABA of fruit juice, hangover, memory improvement and blood pressure improvement, iodine deficiency improvement Lactic acid bacteria fermentation Dashima extract As a manufacturing method of agar jelly, the technical configuration is different from the present invention.
본 발명은 겔화제로서 한천을 포함하는 젤리 제조에 있어서, 한천과 부재료 이외에 한천젤리의 관능적 기호성, 건강기능성을 향상시키기 위해 과즙류와 숙취해소, 기억력개선 및 혈압개선의 건강기능성 GABA 함유, 요오드 결핍 개선 유산균발효다시마추출물 중에서 선택된 어느 하나 이상을 첨가하여 숙취해소 및 요오드 결핍 개선 한천젤리를 제조하는 방법을 제공한다. In the present invention, in the preparation of a jelly containing agar as a gelling agent, in addition to agar and subsidiary materials, in order to improve sensory palatability and health function of agar jelly, fruit juice and hangover, memory and blood pressure improvement, health functional GABA containing, iodine deficiency Provided is a method for preparing agar jelly to improve hangover and improve iodine deficiency by adding any one or more selected from improved lactic acid bacteria fermented dashima extract.
본 발명은 한천을 포함하는 젤리의 제조에 있어서, 한천을 물에 용해하는 단계, 한천이 용해된 용액에 부재료를 첨가하고 가열하는 단계, 한천이 용해된 용액에 부재료를 첨가한 후 과즙과 숙취해소, 기억력개선 및 혈압개선의 건강기능성 GABA 함유, 요오드 결핍 개선 유산균발효다시마추출물 소재 중에서 선택된 어느 하나 이상을 첨가하고 겔화하는 단계, 겔화 후 절단한 다음 덧가루를 묻히는 단계, 덧가루를 묻힌 후 건조하는 단계를 포함하는, 건강기능성 GABA 함유, 요오드 결핍 개선의 한천젤리의 제조방법으로 구성되어 있다. In the present invention, in the preparation of a jelly containing agar, the step of dissolving agar in water, adding and heating a subsidiary material to the solution in which the agar is dissolved, and adding a subsidiary material to the solution in which the agar is dissolved to relieve juice and hangover Contains GABA, which improves memory and improves blood pressure, improves iodine deficiency, adds any one or more selected from lactic acid fermentation dashima extract material and gels, cuts after gelation, then puts the powder on it, and then adds it to dry. Containing a functional health GABA, including the steps, consists of a method of preparing agar jelly for iodine deficiency improvement.
본 발명의 한천 젤리는 한천과 부재료 이외에 과즙류와 숙취해소, 기억력개선 및 혈압개선의 건강기능성 GABA를 함유하고 요오드 결핍 개선의 유산균발효다시마추출물이 포함되어 있어 관능적 기호도 및 건강기능성이 향상된 한천젤리를 제조하여 소화흡수가 잘 되지 않는 한천을 어린아이들의 간식뿐만 아니라 다이어트 및 건강식품으로 제공하고자 한다. 또한 본 발명의 한천젤리는 섭취가 간편할 뿐만 아니라 휴대가 용이하므로, 시간과 장소에 구애받지 않고 남녀노소 쉽게 휴대하면서 섭취할 수 있다. The agar jelly of the present invention contains a healthy functional GABA of fruit juice and hangover relieving, memory improvement and blood pressure improvement in addition to agar and subsidiary materials, and contains lactic acid fermented shimashima extract for improving iodine deficiency, thereby improving the agar jelly which has improved organoleptic taste and health function. It is intended to provide agar that is not well digested and absorbed as a diet and healthy food as well as snacks for young children. In addition, the agar jelly of the present invention is not only easy to ingest, but also easy to carry, so regardless of time and place, it can be easily consumed while carrying it.
그림 1은 GABA 함유 유산균발효다시마추출물의 혈중 알코올 및 아세트알데하이드
함량에 대한 영향을 정상 식이군과 알코올 섭취군을 대조구로하여 확인하였다.
그림 2는 GABA 함유 유산균발효다시마추출물의 알코올 대사효소인 ADH(Alcohol dehydrogenase)와 ALDH(Aldehyde dehydrogenase)활성에 대한 영향을 비교하였다.Figure 1 shows the blood alcohol and acetaldehyde of GABA-containing lactic acid fermented dashima extract
The effect on the content was confirmed by using the normal diet and alcohol intake groups as controls.
Figure 2 compares the effects of alcohol metabolizing enzymes, ADH (Alcohol dehydrogenase) and ALDH (Aldehyde dehydrogenase), of GABA-containing lactic acid fermented dashima extract.
본 발명은 한천을 포함하는 한천젤리에 있어서, 한천 및 부재료를 물에 첨가하고 가열하여 혼합하는 단계, 한천 및 부재료가 혼합된 용액에 과즙과 숙취해소, 기억력개선 및 혈압개선의 건강 기능성 GABA 함유 요오드 결핍 개선 유산균발효다시마추출물 중에서 선택된 어느 하나 이상을 첨가한 후 겔화하는 단계, 및 겔화시켜 절단한 후 덧가루를 묻혀 건조하는 단계를 포함하는 숙취해소 및 요오드 결핍 개선 한천젤리의 제조방법을 나타낸다. In the present invention, in the agar jelly containing agar, the step of adding agar and the subsidiary material to water and mixing them, the solution containing the agar and the subsidiary material to eliminate juice and hangover, improve memory and improve blood pressure GABA containing iodine Deficiency improvement Shows a method for preparing hangover and iodine deficiency improvement agar jelly comprising the step of gelling after adding any one or more selected from lactic acid bacteria fermented dashima extract, and cutting by gelation, followed by drying with powder.
본 발명의 한천젤리 제조 시 한천젤리의 성분은 한천과, 부재료로서 액상당류, 고상당류, 소금 및 기능성 성분으로서 다양한 과즙 또는 숙취해소, 기억력개선 및 혈압개선의 기능성 GABA 함유 소재 중에서 선택된 어느 하나 이상과 정제수를 사용할 수 있다. When preparing the agar jelly of the present invention, the agar jelly component comprises agar, a liquid sugar, a solid sugar as a subsidiary material, a variety of juices or hangovers as a functional ingredient, a memory and blood pressure improvement, and any one or more selected from functional GABA-containing materials. Purified water can be used.
본 발명의 한천젤리 제조 시 한천젤리의 성분은 한천 0.5∼3.0중량％, 액상당류 60∼85중량％, 고상당류 10∼20 중량％, 소금 0.1∼0.5중량％, 과즙농축액 0.05∼0.2%, 숙취해소, 기억력개선 및 혈압개선의 건강기능성 GABA를 함유하고 요오드 결핍 개선 유산균발효다시마추출물 소재 2∼4중량％와 잔부의 정제수를 포함한다. When preparing the agar jelly of the present invention, the components of the agar jelly are 0.5-3.0% by weight of agar, 60-85% by weight of liquid sugars, 10-20% by weight of solid sugars, 0.1-0.5% by weight of salt, 0.05-0.2% of juice concentrate, hangover Contains GABA, which improves memory, improves memory, and improves blood pressure, and contains 2 to 4% by weight of lactic acid fermented Dashima extract material with iodine deficiency and purified water.
본 발명의 한천젤리 제조 시 한천젤리의 성분 중에서 과즙은 블루베리즙, 포도즙, 딸기즙, 감귤즙, 사과즙, 복숭아과즙, 토마토즙, 매실과즙, 석류과즙, 망고과즙, 키위과즙 중에서 선택된 어느 하나 이상을 사용할 수 있다. When preparing the agar jelly of the present invention, the juice of the agar jelly is at least one selected from blueberry juice, grape juice, strawberry juice, citrus juice, apple juice, peach juice, tomato juice, plum juice, pomegranate juice, mango juice, kiwi juice Can be used.
본 발명의 한천젤리 제조 시 한천젤리의 성분 중에서 숙취해소, 기억력개선 및 혈압개선의 건강기능성 GABA를 함유하고 요오드 결핍 개선 유산균발효해조추출물 소재를 위한 해조류는 다시마, 미역, 곰피, 감태 등 갈조류 중에서 선택된 어느 하나 이상의 해조류를 사용할 수 있다. When preparing the agar jelly of the present invention, among the components of the agar jelly, the seaweed for the lactic acid fermented seaweed extract material containing GABA for improving hangover, improving memory and improving blood pressure, and improving iodine deficiency is selected from brown algae such as kelp, seaweed, gompi, persimmon Any one or more seaweeds can be used.
본 발명의 한천젤리 제조 시 한천 및 부재료를 물에 첨가하고 100∼115℃에서 30∼150분 동안 가열하여 혼합할 수 있다. In the preparation of the agar jelly of the present invention, agar and subsidiary materials may be added to water and mixed by heating at 100 to 115° C. for 30 to 150 minutes.
본 발명의 한천젤리 제조 시 한천이 용해된 용액에 부재료를 첨가한 후 과즙과 숙취해소, 기억력개선 및 혈압개선의 건강기능성 GABA를 함유하고, 요오드 결핍 개선의 유산균발효해조추출물 소재 중에서 선택된 어느 하나 이상을 한천용액의 온도가 60∼90℃에서 첨가한 후, 3∼6시간 겔화할 수 있다. In the preparation of the agar jelly of the present invention, after adding a subsidiary material to the solution in which the agar is dissolved, it contains a health functional GABA for juice and hangover relief, memory improvement and blood pressure improvement, and any one or more selected from lactic acid bacteria fermented seaweed extract material for improving iodine deficiency After the temperature of the agar solution is added at 60 to 90°C, it can be gelled for 3 to 6 hours.
본 발명의 한천젤리 제조 시 겔화한 젤리를 절단한 후 덧가루를 묻혀 40∼60℃에서 10∼48시간 건조를 실시할 수 있다. When manufacturing the agar jelly of the present invention, the gelled jelly may be cut and then dried with a powder of powder to dry at 40-60° C. for 10-48 hours.
이하 본 발명을 보다 상세히 설명하고자 한다. Hereinafter, the present invention will be described in more detail.
본 발명의 한천젤리의 부재료는 종래의 젤리 제조 시 사용되는 부재료라면 어떠한 것이라도 사용할 수 있다. 부재료의 일예로서 액상당류, 고상당류, 소금 중에서 선택된 어느 하나 이상을 사용할 수 있다. The agar jelly material of the present invention may be any material used in the conventional jelly manufacturing process. As an example of the subsidiary material, any one or more selected from liquid sugars, solid sugars, and salts may be used.
상기 액상당류의 일예로 물엿, 꿀, 시럽, 액상과당 중에서 선택된 어느 하나 이상을 사용할 수 있으며, 고상당류는 설탕, 올리고당, 아스파탐, 자일리톨 중에서 선택된 어느 하나 이상을 사용할 수 있다. As an example of the liquid sugar, any one or more selected from starch syrup, honey, syrup, and liquid fructose may be used, and the solid sugar may use any one or more selected from sugar, oligosaccharide, aspartame, and xylitol.
본 발명의 한천젤리에 있어서, 주요한 성분으로 한천은 0.5∼3.0중량％, 액상당류는 60∼85중량％, 고상당류는 10∼20중량％, 소금은 0.1∼0.5중량％, 과즙농축액 0.05∼0.2%, 숙취해소, 기억력개선 및 혈압개선의 건강기능성 GABA 함유, 요오드 결핍 개선의 유산균발효해조추출물 소재를 2.0∼4.0중량％ 첨가할 수 있으며, 이들 이외에 잔부의 정제수를 포함할 수 있다. In the agar jelly of the present invention, as the main components, agar is 0.5 to 3.0 wt%, liquid saccharides are 60 to 85 wt%, solid saccharides are 10 to 20 wt%, salt is 0.1 to 0.5 wt%, and juice concentrate is 0.05 to 0.2 %, lactic acid fermented seaweed extract material containing a functional GABA for improving hangover, improving memory and improving blood pressure, and improving iodine deficiency can be added in an amount of 2.0 to 4.0% by weight, and in addition to these, purified water may be included in the balance.
한천을 물에 용해하여 얻은 한천 용액에 상기에서 언급한 부재료인 액상당류, 고상당류, 소금을 첨가한 후 100℃∼115℃에서 30∼150분 동안 가열하고 혼합하여 각각의 부재료와 한천용액이 잘 혼합되도록 한다. 한천이 용해된 용액에 부재료를 첨가하여 잘 혼합한 다음에는 한천젤리의 관능적 기호성과 건강기능성을 향상시키기 위해 과즙류 중 선택된 어느 하나 이상을 첨가할 수 있다. To the agar solution obtained by dissolving agar in water, add the above mentioned subsidiary liquid sugars, solid sugars, and salt, and then heat and mix at 100°C to 115°C for 30 to 150 minutes to mix each subsidiary material and agar solution well. Let it mix. After adding the subsidiary material to the solution in which the agar is dissolved and mixing well, any one or more selected from fruit juices may be added to improve the sensory palatability and health function of the agar jelly.
이때 과즙은 블루베리즙, 포도즙, 딸기즙, 감귤즙, 사과즙, 토마토즙, 매실과즙, 석류과즙, 망고과즙, 키위과즙 중에서 선택된 어느 하나 이상을 농축액(brix 20 ~ 30)으로 0.05∼0.2중량％ 첨가할 수 있다. At this time, the juice is blueberry juice, grape juice, strawberry juice, citrus juice, apple juice, tomato juice, plum juice, pomegranate juice, mango juice, kiwi juice, any one or more selected from the concentrate (brix 20 ~ 30) 0.05 ~ 0.2% by weight Can be added.
이때 숙취해소, 기억력개선 및 혈압개선의 건강기능성 GABA를 함유하고 요오드 결핍 개선의 유산균발효해조추출물 소재는 다시마, 미역, 곰피, 감태 등 갈조류 중에서 선택된 어느 하나 이상의 해조류를 유산균 발효로 얻은 발효추출물 중에서 선택된 어느 하나 이상을 한천 중량에 대하여 2.0∼4.0중량％ 첨가할 수 있다. At this time, the lactic acid fermented seaweed extract material containing GABA, which improves hunger, improves memory and improves blood pressure, and improves iodine deficiency, is selected from fermentation extracts obtained by fermenting lactic acid bacteria at least one seaweed selected from kelp, seaweed, gompi, persimmon, etc. Any one or more may be added in an amount of 2.0 to 4.0% by weight based on the agar weight.
한편 과즙농축액과 숙취해소, 기억력개선 및 혈압개선의 건강기능성 GABA 함유, 요오드 결핍 개선의 유산균발효해조추출물 소재를 혼합하는 경우 상기 2가지 성분은 각 1:20∼1:40의 중량비로 혼합하여 사용할 수 있다. On the other hand, when the juice concentrate and the hangover, improving memory and improving blood pressure, GABA containing lactic acid fermented seaweed extract material for improving iodine deficiency, the two components are used in a weight ratio of 1:20 to 1:40, respectively. You can.
한천용액에 과즙 또는 과즙과 숙취해소, 기억력개선 및 혈압개선의 건강기능성 GABA 함유, 요오드 결핍 개선의 유산균발효해조추출물 소재를 첨가한 후 한천용액을 냉각시켜 겔(gel)화를 실시한다. 이때 과즙 또는 과즙과 숙취해소, 기억력개선 및 혈압개선의 건강기능성 GABA 함유, 요오드 결핍 개선의 유산균발효해조추출물 소재의 첨가는 한천용액의 온도가 60∼90℃에서 실시하며 겔화는 상온에서 실시하여 한천이 완전히 겔화될 정도까지 실시할 수 있다. 이러한 겔화조건의 일예로서 과즙과 건강기능성 GABA 함유, 요오드 결핍 개선의 유산균발효해조추출물 소재를 첨가한 후 한천용액을 5∼25℃에서 1∼48시간 동안 겔화를 실시할 수 있다. After adding the lactic acid fermented seaweed extract material containing a fruit juice or juice and a hangover, a health functional GABA for improving memory and improving blood pressure, and improving iodine deficiency, the agar solution is cooled to perform gelation. At this time, adding juice or juice and hangover, improving memory and improving blood pressure, functional GABA, and adding lactic acid fermented seaweed extract material to improve iodine deficiency, the temperature of the agar solution is carried out at 60~90℃ and gelation is carried out at room temperature. It can be carried out to the extent that it is completely gelled. As an example of such a gelation condition, after adding the lactic acid fermented seaweed extract material containing juice and health functional GABA and improving iodine deficiency, the agar solution can be gelled at 5-25° C. for 1 to 48 hours.
겔화를 마친 한천은 젤리화가 되어 한천젤리가 되고, 일정한 크기로 절단하여 포장하면 한천젤리 제품이 된다. 한천젤리는 일반적인 젤리 크기로 절단할 수 있는데 일예로 1∼4cm×1∼4cm×1∼4cm(가로×세로×높이)의 크기로 절단할 수 있다. 절단한 한천젤리는 포장하기 전에 외형 유지와 젤리에 함유되어 있는 당액이 손에 묻는 것을 방지하기 위해 젤리에 덧가루를 입히고, 이수현상을 막기 위해 건조를 실시할 수 있다. After the gelation, the agar becomes a jelly and becomes agar jelly, and when cut and packaged to a certain size, it becomes a agar jelly product. Agar jelly can be cut to a typical jelly size, for example, 1 to 4 cm × 1 to 4 cm × 1 to 4 cm (width × length × height). The cut agar jelly can be coated with jellies to prevent the appearance of the sugar and the sugar contained in the jelly on the hand before packaging, and may be dried to prevent water leakage.
한천젤리의 외형 유지와 당액이 손에 묻는 것을 방지하기 위해 젤리 형성 후 표면에 고루 묻히는 덧가루는 밀가루, 감자 전분, 옥수수전분, 화인스위트, 찹쌀, 빵가루, 오브라이트(전분을 원료로 얇은 종이형태로 제조하여 분말화한 제품) 중에서 선택된 어느 하나를 사용할 수 있다. In order to maintain the appearance of agar jelly and prevent sugar from getting on the hands, powdered flour, potato starch, corn starch, fine sweets, glutinous rice, bread crumbs, and oblite (starch as a raw material in thin paper form) And powdered products).
또한 한천젤리는 시간이 경과되면 외부로 수분이 빠져 나오는 이수현상이 발생하는데 이를 방지하기 위해 40∼60℃에서 10∼48시간 건조하는 것이 좋다. 건조공정을 마친 한천젤리는 포장하여 시중에 제품으로 공급할 수 있다. In addition, agar jelly occurs when water passes out, and water leakage occurs to the outside. To prevent this, it is recommended to dry at 40-60°C for 10-48 hours. After the drying process, agar jelly can be packaged and supplied as a commercial product.
본 발명은 상기에서 언급한 방법에 의해 제조할 수 있는 한천젤리를 포함한다. The present invention includes agar jelly which can be prepared by the above-mentioned method.
한편, 본 발명에서 다양한 조건에 의해 한천젤리를 제조한바, 본 발명의 목적에 부합하는 한천젤리를 얻기 위해서는 전술한 성분과 이들 성분을 전술한 수치 범위로 사용하는 것이 바람직하다. On the other hand, since agar jelly was prepared under various conditions in the present invention, it is preferable to use the above-described components and these ingredients in the above-described numerical range in order to obtain agar jelly that meets the object of the present invention.
이하 본 발명의 내용을 실시 예 및 시험 예를 통하여 구체적으로 설명한다. 그러나, 이들은 본 발명을 보다 상세하게 설명하기 위한 것으로 본 발명의 권리범위가 이들에 의해 한정되는 것은 아니다. Hereinafter, the contents of the present invention will be described in detail through examples and test examples. However, these are for explaining the present invention in more detail, and the scope of the present invention is not limited by them.
<실시 예> <Example>
정제수에 건조물 기준 한천 1.4중량％, 백설탕 12중량%, 정제소금 0.2중량%를 첨가하고 교반하여 용해시킨 다음 물엿 81.19중량%, 전분가공품 1.2중량% 및 유산균발효다시마추출물 3.71중량% 첨가 후 혼합하였다. 혼합한 후 110℃에서 30분 동안 가열하여 각각의 부재료와 한천용액이 잘 혼합되도록 하였다. To the purified water, 1.4 wt% of agar, 12 wt% of white sugar, and 0.2 wt% of purified salt were added and dissolved by stirring, followed by mixing with starch syrup 81.19 wt%, starch processed product 1.2 wt%, and lactic acid bacteria fermented dashima extract 3.71 wt%. After mixing, the mixture was heated at 110° C. for 30 minutes so that each subsidiary material and agar solution were well mixed.
그리고 온도는 낮추면서 온도가 80℃가 되면 블루베리농축액을 0.1중량％, 유화제 0.1중량% 및 합성착향료 0.1중량%를 첨가하고 상온에서 5시간 동안 정치시켜 겔화하여 젤리를 형성하였다. In addition, when the temperature was lowered and the temperature reached 80°C, 0.1% by weight of blueberry concentrate, 0.1% by weight of emulsifier, and 0.1% by weight of synthetic flavoring agent were added and left to stand at room temperature for 5 hours to form a gel.
젤리를 4cm×1.5cm×1.5cm(가로×세로×높이)의 크기로 절단하고 한천젤리의 표면에 외형 유지물로서 전분가공품(오브라이트)를 고루 묻혔다. 외형 유지물을 묻힌 한천젤리는 시간이 경과되면 외부로 수분이 빠져 나오는 이수현상을 억제하기 위해 50℃에서 24시간 동안 건조하여 한천젤리를 제조하였다. The jelly was cut to a size of 4 cm x 1.5 cm x 1.5 cm (width x length x height), and the starch processed product (oflight) was evenly applied to the surface of the agar jelly as an external retaining material. The agar jelly, which was buried with the outer oil and fat, was dried at 50° C. for 24 hours to prepare agar jelly to suppress the phenomenon of water leaking out when the time elapsed.
<시험 예 1> 기능성 GABA소재로서 유산균발효다시마추출물의 요오드함량 <Test Example 1> Iodine content of lactic acid bacteria fermented Dashima extract as a functional GABA material
실시 예의 한천젤리 제조 시 첨가하는 건강기능성 GABA소재로서 유산균발효다시마추출물의 요오드 함량을 분석한 결과는 <표 2>와 같다. 유산균발효다시마추출물 FD(동결건조물)는 45.8 mg/100g, 유산균발효다시마추출물 SD(분무건조물)은 43.8 mg/100g으로 평균 44.8 mg/100g의 요오드 함량을 보였다. <Table 2> shows the results of analyzing the iodine content of lactic acid bacteria fermented Dashima extract as a health functional GABA material added during the production of agar jelly of the embodiment. Lactic acid fermented Dashima extract FD (lyophilized product) was 45.8 mg/100g, and lactic acid fermented Dashima extract SD (spray dried product) was 43.8 mg/100g, showing an average iodine content of 44.8 mg/100g.
이는 유산균발효다시마추출물로서 1g 섭취 시 0.448 mg의 요오드를 섭취하게 되는데 요오드 상한 섭취량(2.4 mg/day)을 고려하여 일일 한천젤리 섭취량을 조절하되 요오드 결핍을 개선할 수 있다. This is a lactobacillus fermented dashima extract, and when 1g is consumed, 0.448 mg of iodine is consumed. In consideration of the upper limit of iodine intake (2.4 mg/day), the daily agar jelly intake can be adjusted, but iodine deficiency can be improved.
<시험 예2> 기능성 GABA소재로서 유산균발효다시마추출물의 숙취해소 활성 <Test Example 2> As a functional GABA material, anti- hangover activity of lactic acid bacteria fermented Dashima extract
GABA함유 유산균발효다시마추출물의 혈중 알코올 및 아세트알데하이드 함량에 대한 영향은 그림 1과 같다. SD계 7주령 수컷 쥐를 대상으로 경구로 물 투입 정상군, 30용적% 알코올 투입군 및 알코올과 유산균발효다시마추출물을 투입한 시험군을 대상으로 혈중 알코올 함량 및 알테하이드 함량을 측정한 결과, 유산균발효다시마추출물 투여 시험군에서 알코올 투여군 대비 유의적으로 낮은(p<0.05) 혈중 알코올 및 할데하이드 함량을 보였다. The effects of GABA-containing lactic acid fermented dashima extract on blood alcohol and acetaldehyde content are shown in Figure 1. SD-based 7-week-old male rats were orally injected with normal water, 30% by volume alcohol, and alcohol and lactic acid bacteria fermented dashima extract were tested for blood alcohol content and aldehyde content. The fermented Dashima extract administration group showed significantly lower (p<0.05) blood alcohol and aldehyde content than the alcohol administration group.
이를 통해 GABA 함유 유산균발효다시마추출물은 알코올성 숙취와 간독성을 개선하는 데 유용할 것으로 판단된다. Through this, GABA-containing lactic acid fermented dashima extract is thought to be useful for improving alcoholic hangover and liver toxicity.
<그림 1> GABA 함유 유산균발효다시마추출물의 혈중 알코올 및 아세트알데하이드 <Figure 1> Blood alcohol and acetaldehyde from lactic acid bacteria fermented dashima extract containing GABA
함량에의 영향 Effect on content
* FLJ: Fermented Laminaria japonica(sea tangle)* FLJ: Fermented Laminaria japonica (sea tangle)
GABA함유 유산균발효다시마추출물의 ADH 및 ALDH 활성에 대한 영향은 그림 2와 같다. Figure 2 shows the effect of GABA-containing lactic acid fermented dashima extract on ADH and ALDH activity.
SD계 7주령 수컷 쥐를 대상으로 경구 투여 시 정상군, 30용적% 알코올 투여군 및 알코올과 유산균발효다시마추출물 투여군의 알코올 대사효소인 ADH(Alcohol dehydrogenase)와 ALDH(Aldehyde dehydrogenase)활성에 대한 영향을 비교한 결과, 유산균발효다시마추출물 투여 시험군에서 알코올 투여군 대비 유의적으로 높은(p<0.05) ADH 및 ALDH 함량을 보였다.Comparison of the effects on alcohol metabolizing enzymes ADH (Alcohol dehydrogenase) and ALDH (Aldehyde dehydrogenase) activity in normal, 30-volume alcohol-administered and alcohol- and lactic acid fermented Dashima extract-administered groups when orally administered to 7-week-old male rats of SD system As a result, the lactic acid bacteria fermented Dashima extract administration group showed significantly higher (p<0.05) ADH and ALDH contents than the alcohol administration group.
이를 통해 GABA 함유 유산균발효다시마추출물은 알코올성 숙취와 간독성을 개선하는 데 유용할 것으로 판단된다. Through this, GABA-containing lactic acid fermented dashima extract is thought to be useful for improving alcoholic hangover and liver toxicity.
<그림 2> GABA 함유 유산균발효다시마추출물의 ADH 및 ALDH 활성에의 영향<Figure 2> Effect of GABA-containing lactic acid bacteria fermented dashima extract on ADH and ALDH activity
* ADH: Alcohol dehydrogenase(ADH) * ADH: Alcohol dehydrogenase (ADH)
ALDH: Aldehyde dehydrogenase(ALDH) ALDH: Aldehyde dehydrogenase (ALDH)
<시험 예 3> 한천 젤리 제품의 관능 평가 <Test Example 3> Sensory evaluation of agar jelly products
상기 실시 예 1에 의해 한천젤리 제조 시 과즙 성분을 첨가하고 제조한 한천젤리에 대한 관능검사를 측정하고 그 결과를 아래의 표 3에 나타내었다. When preparing the agar jelly according to Example 1, the sensory test for the agar jelly prepared by adding the juice component was measured and the results are shown in Table 3 below.
이때 과즙의 함량 변화, 사용한 성분에 대해 이들의 함량 증가 또는 감소에 따라 물의 함량을 변경하여 한천젤리에 사용되는 성분의 총 함량은 일정하게 유지하였다. At this time, the content of water was changed according to the change in the content of the juice and the increase or decrease of their content with respect to the ingredients used, so that the total content of the ingredients used in the agar jelly was kept constant.
관능평가 결과 전체적인 기호도에서 블루베리 과즙, 제주감귤 과즙을 첨가한 것이 우수하여 3.8로 가장 높은 평가를 받았다. As a result of sensory evaluation, blueberry juice and Jeju citrus fruit juice were excellent in overall preference and received the highest rating of 3.8.
한편, 외형 유지효과와 손에 묻는 것을 방지하기 위해 젤리 형성 후 표면에 고루 묻히는 덧가루를 평가한 결과 전분가공품(오브라이트)가 외형이나 맛의 평가에 있어서 높은 점수를 받았다(표 3 참조). On the other hand, as a result of evaluating the powder added to the surface evenly after forming the jelly to prevent the appearance maintenance effect and the hand, the starch processed product (oflight) scored high in evaluation of appearance or taste (see Table 3).
한편 관능평가는 남녀 총 10으로 하여금 5점 척도법으로 하여 측정한 것이다. Meanwhile, sensory evaluation was measured by a total of 10 men and women using a 5-point scale method.
기호도all
Preference
*수치가 높을 수록 관능검사 결과가 우수함을 의미한다.* The higher the value, the better the sensory test results.
Claims (2)
상기의 한천젤리를 절단한 후 절단된 한천젤리의 표면에 덧가루를 묻히고, 한천젤리의 수분이 외부로 빠져 나오는 현상을 방지하기 위해 40∼60℃에서 10∼48시간 동안 건조하는 단계를 포함하는 것을 특징으로 하는 숙취해소, 기억력개선 및 혈압개선의 기능성 GABA 함유, 요오드 결핍 개선 한천젤리의 제조방법
The agar solution contains lactic acid fermented shimashima extract material containing functional GABA for improving hangover, improving memory, improving blood pressure, and improving iodine deficiency in agar solutions containing liquid sugars, solid sugars, and salts as agar and subsidiary materials. After adding in, gelling for 3 to 6 hours to obtain a jelly agar jelly; And
After cutting the agar jelly, the surface of the cut agar jelly is covered with powder, and drying for 10 to 48 hours at 40-60° C. to prevent the moisture of the agar jelly from escaping to the outside. A method of manufacturing agar jelly containing functional GABA for relieving hangover, improving memory, and improving blood pressure,
According to claim 1, containing agar, liquid sugars, solid sugars, refined salts and other hangover, functional memory GABA to improve memory and improve blood pressure, iodine deficiency improvement lactic acid bacteria fermentation 2-4% by weight and the balance consists of purified water Functional GABA and iodine containing, characterized in that the hangover and iodine deficiency improvement agar jelly manufacturing method
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180147855A KR20200061963A (en) | 2018-11-26 | 2018-11-26 | Preparation method of agar gelly for the attenuation of hangover and iodine deficiency |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180147855A KR20200061963A (en) | 2018-11-26 | 2018-11-26 | Preparation method of agar gelly for the attenuation of hangover and iodine deficiency |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20200061963A true KR20200061963A (en) | 2020-06-03 |
Family
ID=71087794
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020180147855A KR20200061963A (en) | 2018-11-26 | 2018-11-26 | Preparation method of agar gelly for the attenuation of hangover and iodine deficiency |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20200061963A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220053926A (en) | 2020-10-23 | 2022-05-02 | 김가은 | Melted and eaten jelly for Soju |
| KR20220059104A (en) * | 2020-11-02 | 2022-05-10 | 주식회사 삼양사 | Composition for Masking Off-taste or Off-flavor of Yeast Extract |
-
2018
- 2018-11-26 KR KR1020180147855A patent/KR20200061963A/en unknown
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220053926A (en) | 2020-10-23 | 2022-05-02 | 김가은 | Melted and eaten jelly for Soju |
| KR20220059104A (en) * | 2020-11-02 | 2022-05-10 | 주식회사 삼양사 | Composition for Masking Off-taste or Off-flavor of Yeast Extract |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101528057A (en) | Liquid satiety enhancing composition | |
| CN108719555A (en) | A kind of blueberry gel sandwich candy and preparation method thereof | |
| CN107981291A (en) | A kind of jelly powder, jelly and preparation method thereof | |
| CN106805176A (en) | Gumbo polysaccharide health-care jelly and preparation method thereof | |
| RU2446709C1 (en) | Composition for prophylactic jelly production | |
| RU2676799C1 (en) | Composition for preparation of nutritional bar | |
| CN114128813A (en) | Beverage for relieving alcoholism and protecting liver and promoting vitality of liver and preparation method thereof | |
| KR20200061963A (en) | Preparation method of agar gelly for the attenuation of hangover and iodine deficiency | |
| KR20120122373A (en) | A method for manufacturing Panax Ginseng pudding and Panax Ginseng pudding manufactured by the method | |
| KR20180003119A (en) | Low calorie jellies with garcinia cambogia extract | |
| KR20030092042A (en) | Method for Producing Fibre-Enriched Fruit-Based Compositions and Compositions Thus Obtained | |
| KR100448009B1 (en) | Method for producing functional jelly having herb extracts and itself thereby | |
| KR101782134B1 (en) | Health care food of composition comprising the extract material in garcinia cambogia | |
| JPS6363366A (en) | Healthy food for promoting control of intestinal function | |
| KR100948391B1 (en) | Korean hot pepper paste of citrus fruits comprising concentration liquid of citrus fruits and preparation method of thereof | |
| KR20180130483A (en) | Methods for delivery of soluble fiber liquid beverage concentrates and soluble fibers | |
| CN109875010A (en) | Celery peach gum composite jelly and preparation method thereof | |
| CN112189774B (en) | Potato cloudy beverage and preparation method thereof | |
| KR20190064762A (en) | Composition for Processing Peach and Method the Same | |
| KR100885512B1 (en) | Manufacturing method of agar jelly containing antihypertensive peptides | |
| CN113367302A (en) | Low-sugar tremella and snow pear compound jam and preparation method thereof | |
| KR20180088065A (en) | Method for producing slice fruit jam and slice fruit jam produced by the same method | |
| RU2461227C1 (en) | Jelly filler preparation composition | |
| KR101709957B1 (en) | Organic Strawberry Jam with Improved Preservability and Manufacturing Method Thereof | |
| CN106722480B (en) | Infant food and production method thereof |