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KR-20260065969-A - Method of Manufacturing and a Composition of Stick Collagen Jelly Containing Orostachys Japonicus and Red Beets

KR20260065969AKR 20260065969 AKR20260065969 AKR 20260065969AKR-20260065969-A

Abstract

The present invention relates to a composition of a collagen jelly for sticks containing pine needles and red beets and a method for manufacturing the same. Preferably, the composition comprises a method for manufacturing a collagen jelly for sticks containing pine needles and red beets, characterized by a step of mixing a complex extract of pine needles and red beets in a ratio of 60:5 or 60:10, adding a collagen peptide mixture of plum fermentation liquid and fish collagen peptide aqueous solution in a ratio of 2:1, enzyme-treated stevia, vitamin C, and a gum mix composed of three ingredients, xanthan gum, and locust bean gum in a ratio of 1:1:1 to a complex extract of pine needles and red beets mixed in a ratio of 60:5 or 60:10, heating and dissolving the mixture, placing it into a stick, cooling and aging it, and packaging. The present invention aims to control problems such as the astringent bitterness of wild pine, the peculiar taste of red beet, and the fishy smell characteristic of fish collagen, thereby eliminating all aversion to taste and making it easy for anyone to eat conveniently. It also aims to diversify the utilization of wild pine and red beet, and to make them high-quality and high-value-added so that they have an elastic, chewy, and soft texture, excellent taste and palatability, and are easy to preserve for a long period of time throughout the year.

Inventors

  • 김성현
  • 차현주
  • 김유종
  • 김온유

Assignees

  • 주식회사 블루존
  • 김성현
  • 차현주

Dates

Publication Date
20260512
Application Date
20241101

Claims (6)

  1. Step (a) of mixing a complex extract in a ratio of 60:5 or 60:10, wherein 100 to 180 parts by weight of Korean pine needles and red beetroot are placed in a heating container and 20 liters of water are heated at 80°C under 1 atmosphere for 3 hours to extract, and then filtered. Step (b) of adding a collagen peptide mixture, enzyme-treated stevia, and vitamin C, obtained by mixing plum fermentation liquid and fish collagen peptide aqueous solution in a ratio of 2:1, to the compounding step of the above complex extract; Step (c) of heating and dissolving a gum mix, prepared by mixing agar, xanthan gum, and locust bean gum in a ratio of 1:1:1 in the above addition step, while stirring at a speed of 500 rpm for 5 to 10 minutes at 80°C; and A composition of a collagen jelly for sticks containing pine needles and red beet, and a method for manufacturing the same, characterized by comprising the step (d) of heating and dissolving the above gum mix, placing it into a stick, sealing it, cooling and aging it at 4°C for 2 to 24 hours, and then packaging it.
  2. In claim 1, The above red beet extract is a method of manufacturing characterized by extracting red beets by making them into slices 1 to 7 mm thick.
  3. In claim 1, A composition of a collagen jelly for sticks containing *Wasong* and red beet, and a method for manufacturing the same, characterized by comprising 65 to 70 parts by weight of the above-mentioned complex extract, 30 to 33 parts by weight of a collagen peptide mixture, 0.2 to 0.5 parts by weight of enzyme-treated stevia, 20 to 23 parts by weight of vitamin C, and 0.8 to 1.6 parts by weight of a gum mix.
  4. In claim 1, A composition of a collagen jelly for sticks containing *Wasong* and red beet, characterized in that the above-mentioned fish collagen peptide aqueous solution comprises 20 to 60 parts by weight of a stock solution consisting of one or more selected from the group having an average molecular weight of 300, 500, 1,000, and 3,000 Da.
  5. In claim 1, A composition for a collagen jelly for sticks containing *Wasong* and *Red Beet*, characterized in that, in claim 4, 0.1 to 0.5 parts by weight of elastin and 0.1 to 0.5 parts by weight of hyaluronic acid are included in a stock solution (% w/v) of 20 to 60 parts by weight of fish collagen peptide.
  6. In claim 1, A method for manufacturing a collagen jelly for sticks containing Wason and red beet, wherein, in claim 5, the fish collagen peptide aqueous solution comprises one or more selected from the group consisting of tilapia, carp, tuna, sea cucumber, pollock, ray, flounder, and mackerel.

Description

Composition of Stick Collagen Jelly Containing Orostachys Japonicus and Red Beets and Method of Manufacturing the Same The present invention relates to a composition of a collagen jelly for sticks containing pine needles and red beets, and a method for manufacturing the same. Orostachys japonicus is a perennial plant of the Crassulaceae family that is also cultivated as a succulent that thrives on mountains and rocks throughout Korea. Orostachys japonicus grows to a height of about 15 to 50 cm; its leaves are attached to the main stem, and its white flowers begin to bloom from the lower part of the stem, gradually blooming upwards. Wasong is also known as "rock pine" because it grows on old tiled roofs or rocks on high mountains, and it is called "Wasong" because its growth resembles pine needles or pine flowers. It is cultivated in farms across the country, including Jindo and Gimcheon. Orostachys japonicus is harvested from summer to autumn, and the whole plant, with the roots removed, is dried and used for medicinal purposes. It has long been used in folk medicine for immune effects against hepatitis and boils, as well as for hemostatic and anticancer treatments (Kim JK (1984) Illustrated natural drugs encyclopedia. Namsandang, Seoul). Additionally, useful isolated substances known to be present in Orostachys japonicus, such as sterol triterpenoids, flavonoids, and phenolic compounds, have been reported to be effective against cancers of the digestive system (Park HJ, Young HS, Kim JO, Rhee SH, Choi JS (1991) A study on the chemical constituents of Orostachys japonicus A. Berger. Korean J. Pharmacogn 22 : 78-84). Furthermore, Orostachys japonicus has been reported to possess high antioxidant activity of over 95% through heat extraction (J Appl Biol Chem (2017) 60(4). 293-300). As such, the above-mentioned Wason is known to be a plant containing excellent anticancer components, and is consumed as a health food or diet food, mainly as fresh juice or through simple processing such as tea, powder, or pills. As a result, the number of farms cultivating Wason is gradually increasing, but there are no suitable storage or sales channels for Wason, leading to significant economic losses such as having to dispose of the entire supply during the winter. Furthermore, the biggest drawbacks have been pointed out, such as the unpleasant astringent bitter taste that makes it difficult to eat directly and the difficulty of long-term preservation. Red beet (Beta vulgaris L.) is a biennial plant belonging to the Chenopodiaceae family. Also known as "red radish," it is a representative Western vegetable used as a natural food coloring. Red beets contain various phytochemicals, including vitamins, amino acids (methionine), and minerals (potassium, iron, etc.), making them rich in nutrients. Furthermore, they are used in a variety of dishes as a deep pink salad ingredient. In particular, because betaine has very high antioxidant activity, it can be considered an ingredient that is very helpful in areas such as anti-aging and stress resistance (Secrets of Life, Aging, and Death, KBS 1TV broadcast, Gifts from Nature, Seasonal Foods Part 4 - Red Beet Episode, Dec. 10, 2011). However, even though it contains the various nutritional components mentioned above, red beets have a slightly sweet taste and a peculiar smell, so those with sensitive stomachs have faced limitations in consuming them as a simple processed food or brewing them into tea. There are 932 domestic production and processing companies, but products are mainly distributed in simple processed forms such as juiced beverages and powders, so there is an urgent need for the development of diverse products. Accordingly, in this invention, since there was a demand from cultivating farmers to develop high-quality and high-value-added food products rather than simple processed forms, the invention was incorporated into the commercialization of collagen jelly to make it easy to eat and easy to preserve for a long period of time. Meanwhile, collagen is composed of 20 types of amino acids, including glycine and proline, and accounts for about 30% of the proteins that make up the human body, as well as 70% of the skin and 20% of the bone weight. Recently, it has been developed into food products using gelatin or fish collagen peptides for health purposes, such as skin protection. Accordingly, fish collagen peptides have an average molecular weight of 300 to 5,000 Da and are characterized by being highly soluble in water. While they have the advantages of good absorption in the body, excellent acid resistance, and high thermal stability, they are pointed out as having the biggest weakness of a fishy odor characteristic of fish. As such, Korean Patent Publication No. 10-2023-0097669 provides a method for manufacturing a liquid jelly containing *Chamaecyparis obtusa* and pomegranate using collagen, and Korean Patent Publication No. 10-2023-0060352 provides a composition of plum co