KR-20260064788-A - Stick type jelly containing aloe and perilla oil and manufacturing method thereof

Abstract

The present invention relates to a method for manufacturing jelly containing raw perilla oil, and more specifically, to a stick-type jelly containing aloe and raw perilla oil that is easy to consume and can be enjoyed by people of all ages without any aversion by combining aloe, which has immune-boosting effects, and raw perilla oil, which is rich in α-linolenic acid of the omega-3 series, into a jelly. To this end, the present invention comprises the steps of: heating purified water to 70-80°C; preparing a sugar-gelling agent composition by mixing gum arabic and aloe gel with fructooligosaccharide, followed by mixing high fructose; preparing a concentrate by mixing the sugar-gelling agent composition with the heated purified water and heating and concentrating it to 85-95°C; preparing a mixed concentrate by mixing raw perilla oil and Shine Muscat concentrate with the concentrate; preparing a sweetener mixed concentrate by mixing a sweetener comprising allulose, citric acid, sodium casein, refined salt, multivitamin mineral mix, fumaric acid, polylysine, stevioside, and sucralose with the mixed concentrate; and adding Shine Muscat flavor as a flavoring when the sweetener mixed concentrate reaches 95-98°C.

Inventors

• 송낙신

Assignees

• 농업회사법인 주식회사 천우당

Dates

Publication Date

20260508

Application Date

20241029

Claims (3)

1. Step of heating purified water to 70~80℃; A step of preparing a sugar-gelling agent composition by mixing gum arabic and aloe gel with fructooligosaccharide, and then mixing high fructose corn syrup; A step of preparing a concentrate by mixing the sugar-gelling agent composition with the heated purified water and heating and concentrating it to 85~95℃; A step of preparing a mixed concentrate by mixing raw perilla oil and Shine Muscat concentrate with the above concentrate; A step of preparing a sweetener mixed concentrate by mixing a sweetener comprising allulose, citric acid, sodium casein, refined salt, multivitamin mineral mix, fumaric acid, polylysine, stevioside, and sucralose with the above mixed concentrate; and A method for manufacturing a stick-type jelly containing aloe and raw perilla oil, characterized by including the step of adding Shine Muscat flavor as a flavoring when the above-mentioned sweetener mixture concentrate is heated to 95~98℃.
2. In claim 1, the purified water is 33 to 45 parts by weight, fructooligosaccharide is 10 to 12 parts by weight, gum arabic is 1.5 to 2 parts by weight, aloe gel is 20 to 30 parts by weight, high fructose is 7 to 9 parts by weight, cold-pressed perilla oil is 5 to 8 parts by weight, Shine Muscat concentrate is 5 to 7 parts by weight, allulose is 6 to 7 parts by weight, citric acid is 0.6 to 0.8 parts by weight, sodium casein is 0.6 to 0.8 parts by weight, refined salt is 0.8 to 1.3 parts by weight, multivitamin mineral mix is 0.8 to 1.3 parts by weight, fumaric acid is 0.07 to 0.09 parts by weight, polylysine is 0.03 to 0.06 parts by weight, stevioside is 0.02 to 0.03 parts by weight, and sucralose is 0.01 to 0.015 parts by weight. A method for manufacturing a stick-type jelly containing aloe and raw perilla oil, characterized by having 5 to 7 parts by weight of Shine Muscat flavor.
3. Aloe characterized by comprising 33-45 parts by weight of purified water, 10-12 parts by weight of fructooligosaccharide, 1.5-2 parts by weight of gum arabic, 20-30 parts by weight of aloe gel, 7-9 parts by weight of high fructose, 5-8 parts by weight of cold-pressed perilla oil, 5-7 parts by weight of Shine Muscat concentrate, 6-7 parts by weight of allulose, 0.6-0.8 parts by weight of citric acid, 0.6-0.8 parts by weight of sodium casein, 0.1-0.3 parts by weight of refined salt, 0.1-0.3 parts by weight of multivitamin-mineral mix, 0.07-0.09 parts by weight of fumaric acid, 0.03-0.06 parts by weight of polylysine, 0.02-0.03 parts by weight of stevioside, 0.01-0.015 parts by weight of sucralose, and 5-7 parts by weight of Shine Muscat flavor. Stick-type jelly containing raw perilla oil.

Description

Stick-type jelly containing aloe and perilla oil and manufacturing method thereof The present invention relates to a jelly containing raw perilla oil and a method for manufacturing the same. In particular, it relates to a stick-type jelly containing aloe and raw perilla oil and a method for manufacturing the same, which is made easy to consume and can be enjoyed by people of all ages without any aversion by mixing aloe, which has an immune-boosting effect, with raw perilla oil, which is rich in α-linolenic acid of the omega-3 series, and making it into a jelly. Recently, various health supplements have been gelatinized and manufactured into stick-type jellies, making them easy to consume and convenient to store, leading to high sales. As an example, Public Patent No. 10-2022-0009744 (Aloe Jelly and Method of Manufacturing the Same) proposes an aloe jelly manufactured by including aloe gel powder, sugars, a mixed preparation, citric acid, calcium lactate, sodium citrate, fruit concentrate, flavor, purified water, and additives. In addition, a step of providing a first mixture by mixing sugars and a mixed preparation, A step of mixing and heating the first mixture and purified water to provide a second mixture, A step of providing a third mixture by mixing sodium citrate and calcium lactate into the second mixture above. A step of providing a fourth mixture by mixing aloe gel powder and enzyme-treated stevia into the third mixture above. A step of providing a fifth mixture by mixing a fruit concentrate into the fourth mixture above. Step of heating and sterilizing the above fifth mixture, A step of preparing an aloe jelly solution by adding flavor and citric acid to the fifth mixture to correct the sugar content of the fifth mixture. A step of filtering the above aloe jelly liquid, transferring it, and maintaining it at a high temperature, The step of filling the above aloe jelly liquid into a storage member, and A method for manufacturing aloe jelly is proposed, comprising the step of manufacturing aloe jelly by aging the above aloe jelly solution at a low temperature. These conventional technologies can provide aloe jelly with improved gel stability within the shelf life using various sugars, and can significantly improve palatability. However, as these aloe jellies are largely limited to being commercialized as health supplements that help boost immunity, improve gastrointestinal and skin health, and promote bowel movements, it is difficult to find products that sell stick-type jellies containing unsaturated fatty acids, especially α-linolenic acid of the omega-3 series, which must be consumed through food. In other words, α-linolenic acid is an essential nutrient, but since it can only be obtained through food, omega-3 intake is often insufficient due to unbalanced dietary habits. To compensate for this deficiency, people consume omega-series unsaturated fatty acids in the form of supplements, but because these are processed, their efficacy is inferior to that of natural unsaturated fatty acids. Therefore, there is a great demand to provide stick-type jelly containing aloe and raw perilla oil, a natural food rich in α-linolenic acid of the omega-3 series. <Prior Art Literature> 1. Republic of Korea Published Patent No. 10-2022-0009744 (Aloe Jelly and Method of Manufacturing the Same) FIG. 1 is a diagram showing a method for manufacturing a stick-type jelly containing aloe and raw perilla oil according to the present invention. The aforementioned objectives, features, and advantages will be described in detail below with reference to the attached drawings, and accordingly, a person skilled in the art to which the present invention pertains will be able to easily implement the technical concept of the present invention. In describing the present invention, detailed descriptions of known technologies related to the present invention are omitted if it is determined that such descriptions may unnecessarily obscure the essence of the invention. The terms used in this invention have been selected to be as widely used as possible, taking into account the functions in this invention; however, they may vary depending on the intent of those skilled in the art, case law, the emergence of new technologies, etc. The embodiments of the present invention exemplified below may be modified in various different forms, and the scope of the present invention is not limited to the embodiments described below. The embodiments of the present invention are provided to more fully explain the invention to those skilled in the art. 1. Aloe Aloe is a functional food that helps boost immunity, improves stomach, intestinal and skin health (Aloe Vera), and aids in bowel movements (Aloe Arborescens). Its pharmacological effects include promoting blood circulation, improving body cell fluid, breaking down toxic substances in the body, enhancing antibacterial ability, and providing the ability for normal cells in the body to form cells of