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KR-20260065315-A - STICK TYPE JELLY CONTAINING FUNCTIONAL COMPONENTS

KR20260065315AKR 20260065315 AKR20260065315 AKR 20260065315AKR-20260065315-A

Abstract

The present invention relates to a method for manufacturing a stick-type jelly containing functional ingredients and a stick-type jelly containing functional ingredients manufactured thereby, which utilizes eco-friendly materials, can be easily consumed by anyone regardless of age or gender, especially by consumers in the elderly, and furthermore contains ingredients beneficial to the body to provide a health jelly. According to the present invention, a method for manufacturing a stick-type jelly containing functional ingredients is provided, comprising: a step of preparing a base raw material liquid from vegetables; a step of preparing a base mixture by mixing cereal powder into the prepared base raw material liquid to prepare a base mixture; a step of preparing a gelling agent mixture by mixing a gelling agent into the base mixture to prepare a gelling agent mixture; a step of preparing a jelly base by mixing dietary fiber into the gelling agent mixture to prepare a jelly base; and a step of heating the jelly base, filling it into a stick-type mold, and cooling it to form a stick-type jelly.

Inventors

  • 박문수

Assignees

  • 농업회사법인 주식회사 심박

Dates

Publication Date
20260508
Application Date
20241101

Claims (11)

  1. A step for preparing a base raw material liquid from vegetables; A base mixture preparation step of preparing a base mixture by mixing cereal powder into the base raw material liquid prepared above; A step of preparing a gelling agent mixture by mixing a gelling agent into the above base mixture to prepare a gelling agent mixture; A jelly base preparation step of preparing a jelly base by mixing dietary fiber into the above gelling agent mixture; and The method is characterized by including a stick jelly formulation step of heating the above jelly base, filling it into a stick-shaped mold, and cooling it to form a stick-shaped jelly. Method for manufacturing stick-type jelly containing functional ingredients.
  2. In paragraph 1, In the step of preparing the base raw material liquid above, the base raw material liquid is characterized as being a decoction of Samchae. Method for manufacturing stick-type jelly containing functional ingredients.
  3. In paragraph 1 or 2, The above step of preparing the base raw material liquid The method is characterized by preparing steamed Samchae roots by washing Samchae roots, steaming them at 110℃ to 130℃ for at least one hour, and then cooling them at room temperature for at least one hour, repeating this process 2 to 3 times, and preparing a base raw material liquid by mixing 100 parts by weight of the steamed Samchae roots with 1,000 parts by weight of water and boiling for 12 to 24 hours. Method for manufacturing stick-type jelly containing functional ingredients.
  4. In paragraph 1, The step of preparing the base mixture above The powder of one or more combined grains, which may be, but is not limited to, amaranth, oatmeal, corn, millet, sweet potato, sorghum, white rice, barley, quinoa, brown rice, black rice, red beans, whole wheat, etc., is mixed with the base raw material liquid to prepare a base mixture. Method for manufacturing stick-type jelly containing functional ingredients.
  5. In paragraph 1, The step of preparing the gelling agent mixture above A method characterized by preparing one or more gelling agents selected from the group consisting of locust bean gum, xanthan gum, agar, gelatin, konjac, and carrageenan by adding them to the base mixture. Method for manufacturing stick-type jelly containing functional ingredients.
  6. In paragraph 1, The above step of preparing the jelly base A jelly base is prepared by mixing one or more vegetable powders selected from the group consisting of eggplant, napa cabbage, celery, perilla leaves, coconut, wood ear mushrooms, broccoli, crown daisy, asparagus, burdock, leaf mushrooms, beetroot, enoki mushrooms, pumpkin leaves, taro, mallow, lettuce, oyster mushrooms, Aralia elata, kale, jujube, butternut squash, enoki mushrooms, shiitake mushrooms, parsley, paprika, hijiki, green laver, cabbage, iceberg lettuce, button mushrooms, sprouts, bitter melon, lotus root, cucumber, water spinach, sedum, red cabbage, zucchini, bamboo shoots, bok choy, king oyster mushrooms, kelp, wild chives, bitter melon, tomato, spinach, carrot, winter melon, radish, radish greens, seaweed, cauliflower, and soybean sprouts into the gelling agent mixture. Method for manufacturing stick-type jelly containing functional ingredients.
  7. In paragraph 1, The above step of preparing the jelly base Characterized by further adding at least one of honey, honey water, and a decoction of herbal medicine, and a gelling agent to the above-mentioned jelly base. Method for manufacturing stick-type jelly containing functional ingredients.
  8. In paragraph 1, In the step of preparing the base mixture above, the cereal powder is mixed in an amount of 1 to 5 parts by weight per 100 parts by weight of the base raw material liquid, and In the step of preparing the gelling agent mixture above, the gelling agent is mixed in an amount of 5 to 10 parts by weight per 100 parts by weight of the base mixture, and The above-described jelly base preparation step is characterized in that the dietary fiber is mixed in an amount of 7 to 12 parts by weight to 100 parts by weight of the gelling agent mixture. Method for manufacturing stick-type jelly containing functional ingredients.
  9. In paragraph 1, Characterized by further mixing vegetable pieces, processed into piece shapes, into the jelly base of the above-mentioned jelly base preparation step. Method for manufacturing stick-type jelly containing functional ingredients.
  10. In Paragraph 9, The above vegetable slices are Characterized as a bamboo shoot slice having a moisture content of 10% to 20% Method for manufacturing stick-type jelly containing functional ingredients.
  11. Characterized by being manufactured by the method for manufacturing a stick-type jelly containing a functional ingredient according to claim 1. Stick-type jelly containing functional ingredients.

Description

Method for manufacturing a stick-type jelly containing functional components and a stick-type jelly containing functional components manufactured thereby {STICK TYPE JELLY CONTAINING FUNCTIONAL COMPONENTS} The present invention relates to a method for manufacturing a stick-type jelly and a stick-type jelly manufactured thereby. More specifically, the invention relates to a method for manufacturing a stick-type jelly containing functional ingredients and a stick-type jelly manufactured thereby, which utilizes eco-friendly materials, can be easily consumed by anyone of any age group, especially the elderly, and furthermore provides a health jelly containing ingredients beneficial to the body. Research on jelly in the food industry has long focused on consumer preferences such as taste and flavor, but recently, technology for manufacturing various forms of jelly containing functional ingredients beneficial to the human body is being researched and developed. Depending on the added fruits and vegetables, the type of gelling agent, and the manufacturing process, the color, taste, and texture may vary, and it can be developed into various forms of products. Depending on the type of gelling agent, it is classified into gelatin jelly, pectin jelly, agar jelly, starch jelly, etc. Various gelling agents are used to classify them into cup jelly, liquid jelly, stick jelly, gummy jelly, and sheet jelly according to their form. Cup jelly is a product made by solidifying contents in a cup-shaped container, while liquid jelly is a product that is solidified in a pouch to allow for squeezing, and is fluid. Stick jelly is made by solidifying contents in stick-shaped plastic packaging, gummy jelly is a product made by solidifying contents in various molds such as bear shapes, and sheet jelly is a product made by cutting solidified jelly from a large mold into flat sheets of a uniform size. Meanwhile, there is a growing trend of people trying out or taking an interest in vegetarianism for the sake of environmental issues or animal rights protection. Therefore, there is a need to move away from the current focus on jellies generally intended for children and infants, and to conduct research and development on jellies targeting adults, particularly the elderly and vegetarians. FIG. 1 is a flowchart showing a method for manufacturing a stick-type jelly containing functional ingredients according to the present invention. Further objects, features, and advantages of the present invention can be more clearly understood from the following detailed description and the accompanying drawings. Before providing a detailed description of the present invention, it should be understood that the present invention is capable of various modifications and may have various embodiments, and that the examples described below and illustrated in the drawings are not intended to limit the present invention to specific embodiments, but rather include all modifications, equivalents, and substitutions that fall within the spirit and scope of the present invention. When it is stated that one component is "connected" or "connected" to another component, it should be understood that while it may be directly connected or connected to that other component, there may also be other components in between. On the other hand, when it is stated that one component is "directly connected" or "directly connected" to another component, it should be understood that there are no other components in between. The terms used in this specification are used merely to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this specification, terms such as "comprising" or "having" are intended to indicate the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof. Furthermore, in the description referring to the attached drawings, identical components are assigned the same reference numeral regardless of drawing symbols, and redundant descriptions thereof are omitted. In describing the present invention, if it is determined that a detailed description of related prior art could unnecessarily obscure the essence of the present invention, such detailed description is omitted. Hereinafter, a method for manufacturing a stick-type jelly containing functional ingredients according to a preferred embodiment of the present invention will be described in detail with reference to the attached drawings. FIG. 1 is a flowchart showing a method for manufacturing a stick-type jelly containing functional ingredients according to the present invention. The method for manufacturing a stick-type jelly containing functional ingredients accordin