Method for manufacturing functional gummy using apple cider vinegar and fructooligosaccharides and functional gummy manufactured using the same

Abstract

The present invention provides a functional gummy comprising 10 to 20 parts by weight of fructooligosaccharide; 10 to 20 parts by weight of apple cider vinegar; 10 to 20 parts by weight of gelatin; 1 to 10 parts by weight of lemon concentrate; 1 to 10 parts by weight of apple concentrate; and 1 to 5 parts by weight of fruit mixed powder.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing a functional gummy using apple cider vinegar and fructooligosaccharide, and to a functional gummy manufactured using the same. Background Technology

[0003] Typically, vinegar is produced using fruits, grains, etc. containing sugar or starch as raw materials, through a two-stage fermentation process in which the sugar is fermented into alcohol by yeast and the alcohol is oxidized into acetic acid by acetic acid bacteria.

[0004] Vinegar contains acetic acid, which produces a sour taste, as well as organic acids, amino acids, sugars, salts, and various nutrients. Its aroma is composed of aromatic substances, such as various esters derived from the raw materials. Furthermore, vinegar harmonizes with sweet and salty flavors to soften the taste of food and add a unique aroma. It is widely used in cooking due to its functions, such as tenderizing meat and reducing fishy odors. Recently, vinegar is also being produced as a beverage rather than for cooking, and is consumed for purposes such as fatigue recovery, skin improvement, and stress relief.

[0005] Types of vinegar include alcohol vinegar made from alcohol and sugars, fruit vinegar made from fruit juice, and grain vinegar made from grains. Alcohol vinegar is also known as distilled vinegar and includes high-acidity vinegar with a total acidity of 12% or more. Fruit vinegar includes persimmon vinegar and tangerine vinegar with 30% or more fruit juice added, and grain vinegar contains 4% or more grains. Since various materials are used in vinegar, research results regarding the development of vinegar with enhanced functionality derived from added auxiliary materials, in addition to the functionality of the vinegar itself, are being reported. The problem to be solved

[0007] The present invention aims to provide a method for manufacturing a functional gummy that causes effects such as activation of beneficial intestinal bacteria, breakdown of body fat, and improvement of blood sugar by utilizing apple cider vinegar, fructooligosaccharide, gelatin, fructooligosaccharide, etc., and a functional gummy manufactured using the same.

[0008] Meanwhile, the technical problems to be solved by the present invention are not limited to those mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art to which the present invention belongs from the description below. means of solving the problem

[0010] An embodiment of the present invention provides a method for manufacturing a functional gummy, comprising the step of adding molding starch and gelatin, and drying and cooling at room temperature of 3 degrees for 30 minutes.

[0011] In step (B) above, the mixture comprises 10 to 20 parts by weight of apple cider vinegar, 10 to 20 parts by weight of fructooligosaccharide, 1 to 10 parts by weight of lemon concentrate, and 1 to 10 parts by weight of apple concentrate, thereby providing a method for manufacturing a functional gummy.

[0012] In step (D) above, the method for manufacturing a functional gummy further comprises 10 to 20 parts by weight of gelatin in the mixture. Effects of the invention

[0014] According to an embodiment of the present invention, it is possible to produce effects such as activation of beneficial gut bacteria, breakdown of body fat, and improvement of blood sugar.

[0015] Meanwhile, the effects obtainable from the present invention are not limited to those mentioned above, and other unmentioned effects will be clearly understood by those skilled in the art to which the present invention belongs from the description below. Brief explanation of the drawing

[0017] FIG. 1 is a flowchart schematically illustrating a method for manufacturing a functional gum according to one embodiment of the present invention. FIG. 2 is a process diagram for explaining the manufacturing process of a functional gum according to one embodiment of the present invention. Specific details for implementing the invention

[0018] The present invention will be described in detail below with reference to the drawings attached to the invention. First, it should be noted that identical components or parts in the drawings are indicated by the same reference numerals whenever possible. In describing the present invention, specific descriptions of related known functions or configurations are omitted to avoid obscuring the essence of the invention.

[0019] Terms of degree used herein, such as “approximately,” “substantially,” etc., are used to mean at or near the stated value when inherent manufacturing and material tolerances are presented in the stated meaning, and are used to prevent unscrupulous infringers from unfairly exploiting the disclosed content in which precise or absolute values ​​are mentioned to aid in understanding the invention.

[0020] Hereinafter, an embodiment of the present invention will be described in detail with reference to the attached drawings.

[0021] FIG. 1 is a flowchart schematically showing a method for manufacturing a functional gummy according to one embodiment of the present invention, and FIG. 2 is a process diagram for explaining a manufacturing process of a functional gummy according to one embodiment of the present invention.

[0022] Referring to FIGS. 1 and 2, a method for manufacturing a functional gummie according to one embodiment of the present invention may include a step of manufacturing apple cider vinegar (S10), a first mixing step (S20), a sterilization step (S30), a filtration and foreign matter removal step (S40), a second mixing step (S50), and a drying and cooling step (S60).

[0024] 1) Apple cider vinegar manufacturing step (S10)

[0025] In the apple cider vinegar manufacturing step (S10), aronia natural fermented vinegar is manufactured using aronia berries.

[0026] In the apple cider vinegar manufacturing step (S10), yeast is added to the apple raw material and naturally fermented for at least 3 months, then impurities are removed by filtration or centrifugation, and then fermented for 2 months in an environment at room temperature of 25 to 30 degrees, and then aged for at least 3 months in an environment at room temperature of 18 to 20 degrees to obtain apple cider vinegar.

[0027] Yeast is a microorganism belonging to the fungal kingdom that grows abundantly in places with high sugar concentrations, such as the nectaries of flowers or the surface of fruits, and is a component that helps ferment sugar into alcohol.

[0028] In the present invention, acetic acid bacteria can be activated under optimal conditions by fermenting for 2 months in an environment of 25 to 30 degrees. Acetic acid bacteria are aerobic bacteria that are involved in producing acetic acid by oxidizing ethyl alcohol in the presence of air, and fermenting for 2 months at 25 to 30 degrees is the point at which acetic acid bacteria are most active.

[0029] In addition, aging for 3 months in an environment of 18–20 degrees is important because, in the case of apple cider vinegar, the tangy taste is excessively strong immediately after fermentation, but when aged for 3 months at 18–20 degrees, it can be achieved with the least off-putting taste.

[0030] Apple vinegar mother is produced using apples containing sugar and starch as raw materials, through a two-stage fermentation process in which the sugar is fermented into alcohol by yeast and the alcohol is oxidized into acetic acid by acetic acid bacteria.

[0031] Vinegar contains acetic acid, which produces a sour taste, as well as organic acids, amino acids, sugars, salts, and various nutrients, while aromatic substances such as various esters derived from the raw materials contribute to its fragrance.

[0033] 2) 1st mixing step (S20)

[0034] In the first mixing step (S20), the apple vinegar produced in the apple vinegar manufacturing step (S10) is mixed with raw materials such as fructooligosaccharide, lemon concentrate, apple concentrate, and fruit mixed powder.

[0035] The mixture in the first mixing step (S20) can be prepared by mixing in a ratio of 10 to 20 parts by weight of apple cider vinegar, 10 to 20 parts by weight of fructooligosaccharide, 1 to 10 parts by weight of lemon concentrate, 1 to 10 parts by weight of apple concentrate, and 1 to 5 parts by weight of fruit mixed powder.

[0036] Here, if the amount of apple cider vinegar exceeds the range of 10 to 20 parts by weight, the pH level increases, the manufacturing equipment corrodes, and there may be a problem causing difficulties in producing the formulation.

[0037] Meanwhile, fructooligosaccharides are natural sugar components found in tomatoes, bananas, and sugarcane. Not only do they contain as much as 33% dietary fiber, but they also aid in the absorption of calcium in the body and improve bowel movements by reducing stool hardness without causing gastrointestinal disorders. Furthermore, ingested fructooligosaccharides are fermented by intestinal bacteria in the intestines, and the short-chain fatty acids (SCFAs) produced as a result of this fermentation acidify the intestinal environment, creating a favorable environment for beneficial bacteria to thrive.

[0039] In the sterilization step (S30), the mixture from the first mixing step (S20) can be sterilized at a temperature of 70 to 90 degrees for 10 to 20 minutes.

[0040] Through this, unnecessary bacteria can be eradicated without destroying the active ingredients of the mixture in the first mixing step (S20).

[0042] In the filtration and foreign substance removal step (S40), the mixture obtained from the sterilization step (S30) undergoes a filtration process using OPRP-1P 30 mesh, and subsequently, foreign substances, i.e., iron powder, can be removed through the 7000 Gauss method under the OPRP-2P environment.

[0044] In the second mixing step (S50), molding starch and gelatin can be additionally mixed into the mixture that has undergone the filtration and foreign matter removal step (S40).

[0045] Specifically, in the second mixing step (S50), 10 to 20 parts by weight of gelatin and 0.1 to 1 part by weight of molding starch may be additionally mixed.

[0046] Here, if the amount of gelatin exceeds 20 parts by weight, it is difficult to produce a taste and a strong off-flavor characteristic of gelatin is felt. Furthermore, as the gelatin content increases, there is a problem in that the expected effect (reduction in BMI index) cannot be achieved because the active ingredient cannot be added. If the amount of gelatin is less than 10 parts by weight, the gummy shape cannot be realized, and there may be a problem of it flowing in a liquid state.

[0047] If the amount of molding starch exceeds 1 weight part, the chewy texture of the gummy decreases, making commercialization difficult; if the amount of molding starch is less than 0.1 weight part, the problem of sticking to the production equipment occurs, making mass production and commercialization difficult.

[0048] In the drying and cooling step (S60), the mixture obtained from the second mixing step (S50) undergoes a drying and cooling process at room temperature of 3 to 5 degrees for 20 to 50 minutes.

[0050] [Characteristics Evaluation]

[0051] The present invention will be further explained below by comparing the example and comparative example manufactured as described above.

[0052] <Experimental Example 1>

[0053] Functional gummies with a serving size of 2 gummies (total 8g) were manufactured through the above-described manufacturing process without containing fructooligosaccharide and apple cider vinegar.

[0055] <Experimental Example 2>

[0056] Functional gummies with a serving size of 2 gummies (total 8g) per serving were manufactured through the above-described manufacturing process, including fructooligosaccharide but not apple cider vinegar.

[0058] <Experimental Example 3>

[0059] Functional gummies with a serving size of 2 gummies (total 8g) were manufactured through the above-described manufacturing process, without including fructooligosaccharides and including apple cider vinegar.

[0061] <Experimental Example 4>

[0062] Functional gummies with a serving size of 2 gummies (total 8g) were manufactured through the manufacturing process described above, containing both fructooligosaccharide and apple cider vinegar.

[0063] Fructooligosaccharide content Apple cider vinegar content Experiment Example 1 10 to 20 1 to 5 Experiment Example 2 20 to 30 5 to 10 Experiment Example 3 30 to 60 10 to 30 Experiment Example 4 60 to 80 30 to 50

[0066] Body Fat Percentage Assessment

[0067] For the above-described Experimental Examples 1 to 4, a panel of 100 women in their 30s weighing 50 kg consumed two gummies 30 minutes after meals for two weeks, and the change in obesity was evaluated after two weeks. At this time, the 100 members of the panel followed the same diet and exercise schedule (30 minutes of exercise per day).

[0068] Here, obesity was measured using the BMI index.

[0069] - Experiment Example 1: BMI Index -0.2 kg / m²

[0070] - Experiment Example 2: BMI Index -0.5 kg / m²

[0071] - Experiment Example 3: BMI Index -1.1 kg / m²

[0072] - Experiment Example 4: BMI Index -1.1 kg / m²

[0074] Although there was no difference in the range of change in BMI index between Experiment Example 3 and Experiment Example 4, Experiment Example 4 was selected as the final formulation ratio because (1) an odor occurred and (2) it was difficult to implement a sweet formulation due to the excessive content of fructooligosaccharide and apple cider vinegar.

[0076] The present invention described above is not limited by the aforementioned embodiments and attached drawings, and it will be obvious to those skilled in the art that various substitutions, modifications, and changes are possible within the scope of the technical concept of the present invention. Explanation of the symbols

[0078] S10: Apple cider vinegar manufacturing steps S20: 1st mixing step S30: Sterilization step S40: Filtration and foreign matter removal step S50: Second mixing step S60: Filtration stage

Claims

Claim 1 delete Claim 2 (A) a step of obtaining apple cider vinegar; (B) a step of mixing 10 to 20 parts by weight of the apple cider vinegar obtained in step (A), 10 to 20 parts by weight of fructooligosaccharide, 1 to 10 parts by weight of lemon concentrate, 1 to 10 parts by weight of apple concentrate, and 1 to 5 parts by weight of fruit mixed powder, and then sterilizing the mixture at a temperature of 70 to 90 degrees for 10 to 20 minutes; (C) a step of filtration the mixture obtained in step (B) using OPRP-1P 30 mesh, and then removing foreign substances through a 7000 Gauss method under an OPRP-2P environment; A method for manufacturing a functional gummy, comprising: (D) adding 0.1 to 1 part by weight of molding starch and 10 to 20 parts by weight of gelatin to the mixture obtained in step (C), and drying and cooling at room temperature 3 degrees for 30 minutes; and (A) obtaining the apple vinegar mother vinegar, comprising: (A-1) a first fermentation step of adding yeast to raw apples and naturally fermenting for at least 3 months; (A-2) a step of removing impurities by filtration or centrifugation; (A-3) a second fermentation step of fermenting for 2 months in an environment at room temperature 25 to 30 degrees; and (A-4) a step of aging for at least 3 months in an environment at room temperature 18 to 20 degrees. Claim 3 delete Claim 4 delete

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