KR-20260066314-A - Stick type jelly containing red ginseng and perilla oil and manufacturing method thereof

Abstract

The present invention relates to a method for manufacturing a jelly containing red ginseng and raw perilla oil, and more specifically, to a method for manufacturing a stick-type jelly containing red ginseng and raw perilla oil that is easy to consume and can be enjoyed by anyone of any age without aversion by mixing red ginseng, which has active ingredients such as immune-boosting effects, and raw perilla oil, which is rich in α-linolenic acid of the omega-3 series, and making it 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 red ginseng concentrate with fructooligosaccharide, and then mixing high fructose corn syrup; 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, Artemisia capillaris concentrate, and fermented plant concentrate with the concentrate; preparing an additive mixed concentrate by mixing an additive including molasses, sodium casein, and grapefruit seed extract with the mixed concentrate; and adding red ginseng flavor as a flavoring agent when the additive mixed concentrate is heated to 95-98°C.

Inventors

• 송낙신

Assignees

• 농업회사법인 주식회사 천우당

Dates

Publication Date

20260512

Application Date

20241104

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 red ginseng concentrate 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, Artemisia capillaris concentrate, and fermented plant concentrate with the above concentrate; A step of preparing an additive mixed concentrate by mixing an additive comprising molasses, sodium casein, and grapefruit seed extract into the above mixed concentrate; and A method for manufacturing a stick-type jelly containing red ginseng and raw perilla oil, characterized by including the step of adding red ginseng flavor as a flavoring when the above additive mixture concentrate is heated to 95~98℃.
2. A method for manufacturing a stick-type jelly containing red ginseng and raw perilla oil according to claim 1, characterized in that the purified water is 50 to 60 parts by weight, fructooligosaccharide is 3 to 5 parts by weight, gum arabic is 2 to 3 parts by weight, red ginseng concentrate is 7 to 8 parts by weight, high fructose corn syrup is 2 to 3 parts by weight, raw perilla oil is 5 to 8 parts by weight, Artemisia capillaris concentrate is 6 to 9 parts by weight, fermented plant concentrate is 3 to 5 parts by weight, molasses is 9 to 12 parts by weight, sodium caseinate is 0.6 to 0.8 parts by weight, grapefruit seed extract is 0.05 to 0.08 parts by weight, and red ginseng flavor is 5 to 7 parts by weight.
3. A stick-type jelly containing red ginseng and raw perilla oil, characterized by containing 50 to 60 parts by weight of purified water, 3 to 5 parts by weight of fructooligosaccharide, 2 to 3 parts by weight of gum arabic, 7 to 8 parts by weight of red ginseng concentrate, 2 to 3 parts by weight of high fructose corn syrup, 5 to 8 parts by weight of raw perilla oil, 6 to 9 parts by weight of Artemisia capillaris concentrate, 3 to 5 parts by weight of fermented plant concentrate, 9 to 12 parts by weight of molasses, 0.6 to 0.8 parts by weight of sodium caseinate, 0.05 to 0.08 parts by weight of grapefruit seed extract, and 5 to 7 parts by weight of red ginseng flavor.

Description

Stick-type jelly containing red ginseng and perilla oil and manufacturing method thereof The present invention relates to a jelly containing red ginseng and raw perilla oil and a method for manufacturing the same. In particular, it relates to a stick-type jelly containing red ginseng and raw perilla oil and a method for manufacturing the same, which is made easy to consume and can be enjoyed by anyone of any age without aversion by mixing red ginseng, which has active ingredients such as immune-boosting effects, and 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, in Registered Patent No. 10-1898280 (Method for manufacturing red ginseng stick jelly and red ginseng stick jelly manufactured by said method), Step of measuring purified water and heating it to 80℃; A step of preparing a sugar-gelling agent composition by mixing 11 parts by weight of locust bean gum and 1 part by weight of agar with oligosaccharide, and then mixing in refined sugar; 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°C; The above concentrate includes xylitol, red ginseng concentrate, apple concentrate, grape concentrate, yuzu juice, aronia, and grapefruit seed extract. A step of preparing a mixed concentrate by mixing functional ingredients; A sweetener comprising hydrated citric acid, vitamin C, trisodium citrate, calcium lactate, and enzyme-treated stevia in the above mixed concentrate A step of preparing a sweetener mixture concentrate by mixing; and A red ginseng stick jelly is manufactured by including the step of adding a fruit flavor when the above sweetener mixture concentrate is heated to 98℃; A method for manufacturing red ginseng stick jelly was proposed, characterized in that the red ginseng stick jelly comprises 75.71 parts by weight of purified water, 13.2 parts by weight of a sugar-gelling agent composition, 10.6 parts by weight of a functional ingredient, 0.39 parts by weight of a sweetener, and 0.1 parts by weight of a fruit flavor. This prior art allows for the simultaneous consumption of the functional components of red ginseng and the nutritional components of fruit, and can provide a red ginseng stick jelly that children can enjoy without aversion by offsetting the bitter taste of red ginseng with the taste and aroma of fruit materials and other sweeteners. However, as these red ginseng jellies are largely limited to being commercialized as health supplements that help boost immunity, it is difficult to find products that are sold as stick-type jellies containing unsaturated fatty acids, particularly 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 red ginseng and raw perilla oil, a natural food rich in α-linolenic acid of the omega-3 series. <Prior Art Literature> 1. Republic of Korea Registered Patent No. 10-1898280 (Method for manufacturing red ginseng stick jelly and red ginseng stick jelly manufactured by the above method) FIG. 1 is a diagram showing a method for manufacturing a stick-type jelly containing red ginseng 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 could 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. Red ginseng Ginseng has