Process for the manufacture of a stick jelly containing eel extract

Abstract

The present invention relates to a method of manufacturing a stick-shaped jelly containing eel extract, and more particularly, the method includes an eel extract manufacturing step of manufacturing eel extract; a gelling agent mixing step of mixing a gelling agent into the eel extract manufactured through the eel extract manufacturing step; an additive mixing step of mixing a natural sweetener and a herb powder into the mixture manufactured through the gelling agent mixing step; and a molding step of molding the mixture manufactured through the additive mixing step into a stick shape.

Description

Technical Field

[0001] This invention relates to a method for manufacturing a stick-shaped jelly containing eel extract, specifically a method for manufacturing a stick-shaped jelly containing eel extract that utilizes recycled waste eel by-products, is environmentally friendly, nutritious, palatable, and convenient to eat. Background Technology

[0002] Jelly is generally a sugar-based food containing about 20% water. It is made by adding an appropriate concentration of sugar and a gelling agent to fruit juice. The manufacturing process typically includes mixing the sugar and gelling agent, concentrating, shaping, and drying.

[0003] During the jelly-making process, the firmness, chewiness, and other properties of the jelly vary depending on the type of gelling agent. Pectin jelly is easily broken and has slightly less chewiness, agar jelly is even more easily broken, gelatin jelly is very tough and has excellent chewiness, while starch jelly makes the texture firm.

[0004] Eels include hagfish, conger eels, black eels, flat eels, conger eels, sailfish, rainbow eels, conger eels, and other types of eels, and their arginine and vitamin content is higher than that of ordinary fish.

[0005] Arginine, also known as arginine or L-arginine, is one of the 20 essential amino acids for the human body. It is known for relaxing smooth muscle (the muscles that make up the walls of internal organs), reducing vascular pressure, and regulating blood pressure. Furthermore, arginine is a semi-essential amino acid required for maximum growth, severe stress, and injury; it is a substrate for protein synthesis and also regulates cellular biochemical functions by being converted into many bioactive compounds. In addition, arginine is a dietary compound with various physiological and pharmacological activities in the body, including regulating immune function, wound healing, hormone secretion, vascular tone, insulin sensitivity, and endothelial function.

[0006] The fish is discarded, leaving only the flesh. However, eel extract is complex to process and inconvenient to eat. Not only is it not palatable due to its unique fishy smell, but the arginine contained in eel is not an essential amino acid, resulting in a very low absorption rate in the human body.

[0007] Existing technical documents

[0008] Patent documents

[0009] Patent Document 1: Korean Patent Registration No. 10-1401911 (May 26, 2014)

[0010] Patent Document 2: Korean Patent Registration No. 10-2060975 (December 24, 2019) Summary of the Invention

[0011] The problem that the invention aims to solve

[0012] The purpose of this invention is to provide a method for reusing waste eel by-products to produce an environmentally friendly, nutritious, palatable, and convenient stick-shaped jelly containing eel extract.

[0013] Methods for solving problems

[0014] The object of the present invention can be achieved by providing a method for manufacturing a stick-shaped jelly containing eel extract, characterized in that the method includes: an eel extract manufacturing step; a gelling agent mixing step, incorporating a gelling agent into the eel extract manufactured by the eel extract manufacturing step; an additive mixing step, incorporating a natural sweetener and herbal powder into the mixture manufactured by the gelling agent mixing step; and a molding step, incorporating the mixture manufactured by the additive mixing step into a stick shape.

[0015] According to the preferred features of the invention, the EEL extract manufacturing steps include removing the head and bones of the eel to remove blood from the head and bones, thereby removing blood from the blood, to the extent of penetration and sorting of the fish value, and placing it in the resulting fishery to remove the fishy smell, as well as water in a heated container and heating them while cooling the evaporated water vapor. Ethanol is added at a weight of 100 parts, 5 to 10 parts by weight of acanthopanax root, 5 to 10 parts by weight of garlic, 5 to 10 parts by weight of ginger, and salt. EEL extract is produced by mixing 1 to 3 parts by weight of EEL extract produced through the EEL extract production step, and the gelling agent is produced by mixing 100 parts with 100 parts of EEL extract produced through the EEL extract, and at least one of the following is a mixing step of gelling agent, gelatin, alginic acid, European glucose, pectin and gold gum, and additives by weight of natural sweetener, 0.1 to 1 part by weight of vitamin C, 1 to 2 parts by weight of vitamin C, and 1 to 2 parts by weight of fr flyiS frod Artib fy Ariole Commentig proginity-later-proguts cons-progutscontress conters-proguts contery contress produced by xylose, stevia, xylitol, gibberellin and phytoestrogens. It is composed of one or more of the following: Angelica sinensis, Cnidium monnieri, Paeonia lactiflora, Citrus reticulata peel, Poria cocos, Astragalus membranaceus, Cinnamomum cassia, Glycyrrhiza uralensis, Panax ginseng, Quince, Soybean, Safflower seed, Cassia seed, Rehmannia glutinosa, Hedyotis diffusa, Schisandra chinensis, Pueraria lobata, Cinnamomum cassia twig, Platycodon grandiflorus, Morus alba twig, Juglans regia stem, Angelica sinensis stem, and Crataegus pinnatifida.

[0016] According to a more preferred feature of the present invention, in the additive mixing step, every 100 parts by weight of the mixture prepared by the gelling agent mixing step further contains 0.1 to 1 part by weight of an anti-obesity composition, which is composed of senna extract, garcinia cambogia, L-carnitine and green tea catechins in a weight ratio of 1:1:1:1.

[0017] Invention Effects

[0018] The advantage of the method for manufacturing strip-shaped jelly containing eel extract of the present invention is that it is environmentally friendly by upgrading and reprocessing waste eel by-products, and is rich in nutrients and palatable, thus providing an easy-to-eat jelly. Attached Figure Description

[0019] Figure 1This is a schematic diagram illustrating the method for manufacturing the stick-shaped jelly containing eel extract according to the present invention.

[0020] Explanation of reference numerals in the attached figures:

[0021] S101: Manufacturing steps for eel extract;

[0022] S101-1: Blood removal procedure;

[0023] S101-3: Steps for removing fishy odor;

[0024] S101-5: Extraction stage;

[0025] 103: Gelling agent mixing stage;

[0026] 105: Additive mixing stage;

[0027] 107: Formation stage. Detailed Implementation

[0028] The preferred embodiments of the present invention and the characteristics of each component will be described in detail below. However, this is only a detailed description to enable those skilled in the art to easily implement the present invention, and does not mean that the technical concept and scope of the present invention are limited thereto.

[0029] The method for manufacturing a stick-shaped jelly containing eel extract according to the present invention includes: an eel extract manufacturing step (S101) for manufacturing eel extract; a gelling agent mixing step (S103) for mixing a gelling agent into the eel extract manufactured in the eel extract manufacturing step (S101); an additive mixing step (S105) for mixing a natural sweetener and herbal powder into the mixture manufactured in the gelling agent mixing step (S103); and a molding step (S107) for molding the mixture manufactured in the additive mixing step (S105) into a stick shape.

[0030] The above-mentioned eel extract manufacturing process (S101) is a process of manufacturing eel extract using eel heads and bones, including: a blood removal process (S101-1) in which eel heads and bones, as by-products of eel, are soaked in water to remove blood; a fishy odor removal process (S101-3) in which eel heads and bones, after the blood removal process (S101-1) has been removed, are soaked in a fishy odor removal agent and heated; and an extraction process (S101-5) in which eel heads and bones, after the fishy odor removal process (S101-3) has been removed, are placed together with water in a heating container equipped with a cooling device, and heated while cooling the evaporated water vapor.

[0031] This involves soaking the head and bones of the eel (after the meat has been removed) in water to remove the blood. The eel head and bones should be soaked in water at 35 to 50 degrees Celsius for 2 to 4 hours. If blood remains in the eel head or bones, it will produce a strong fishy smell and easily spoil; therefore, it is preferable to soak them in water at the above temperature for the above time to remove the blood.

[0032] At this point, in the blood removal process (S101-1), if the water temperature is below 35°C, the blood removal efficiency will decrease. If the water temperature exceeds 50°C, the blood removal efficiency will not increase significantly. Instead, it will cause the remaining tissue in the eel's head or bones to deteriorate, so it is not preferred.

[0033] Furthermore, if the above-mentioned blood removal process (S101-1) is carried out for less than 2 hours, the blood removal efficiency will be excessively reduced, and the above-mentioned effect will be negligible. If the above-mentioned blood removal process (S101-1) is carried out for more than 4 hours, the soaking will continue in a state where most of the blood has been removed, so the above-mentioned effect will not be significantly improved, and by-products such as eel heads or bones may deteriorate, so it is not preferred.

[0034] The above-mentioned fishy smell removal process (S101-3) involves immersing the eel head and bones, from which the blood has been removed in the above-mentioned bloody smell removal process (S101-1), in a fishy smell removal agent and then heating them. Preferably, the eel head and bones, from which the blood has been removed in the above-mentioned bloody smell removal process (S101-1), are immersed in a fishy smell removal agent and heated at a temperature of 50-60°C for 50-70 minutes.

[0035] Through the above-mentioned process of removing fishy smell (S103-1), not only is the fishy smell of the eel's head or bones removed, but other tissues remaining on the eel's head or bones are also removed, thereby reducing the fishy smell.

[0036] The preferred odor remover consists of 100 parts by weight of ethanol, 5 to 10 parts by weight of Acanthopanax senticosus, 5 to 10 parts by weight of garlic, 5 to 10 parts by weight of ginger, and 3 to 5 parts by weight of salt. Because the ethanol absorbs residual odor particles from the shark bones and evaporates along with them during heating, the odor removal effect is excellent. Furthermore, the addition of Acanthopanax senticosus, garlic, ginger, and salt in powder form provides excellent deodorizing effects and further enhances the odor removal effect from eel heads or bones.

[0037] Furthermore, if the temperature of the above-mentioned odor removal process (S101-3) is below 50°C or the heating time is below 50 minutes, the effect of removing the odor from the eel head or fish bones is minimal. If the temperature of the above-mentioned odor removal process (S101-3) exceeds 60°C or the heating time exceeds 70 minutes, the above effect will not be significantly improved, and the effective components contained in the eel head or fish bones may be excessively destroyed, so it is not preferred.

[0038] The extraction step (S101-5) involves placing the eel's head and bones in the aforementioned odor, following the fishing odor removal step (S101-3), and then transferring them to a cooler. This cooler is used with water and heating, while simultaneously releasing the evaporated water. The disassembly step (S101-3) involves placing the eel's head and bones in a heated container equipped with cooling, dividing 300 to 500 parts into water weights, and heating at 120 to 130°C for 10 to 15 hours, while simultaneously cooling the evaporated water vapor and returning it to the heated container. Continuous heating is then applied, causing the covered portion of the heated container to lose water vapor generated by the heating, and the liquid is then returned to the heated container. Because continuous heating is achieved and water does not evaporate, a large amount of active ingredients can be extracted from the eel's head and bones.

[0039] At this time, there are no particular restrictions on the heating container, and any device that can maintain heating continuously under the above conditions can be used, but the steam heating cooking device described in Korean Patent Registration No. 10-0727017 is preferred.

[0040] The gelling agent mixing step (S103) is a step of mixing gelling agent into eel extract manufactured by eel extract manufacturing step (S101). Preferably, 1 to 3 parts by weight of gelling agent are mixed relative to 100 parts by weight of eel extract manufactured by eel extract manufacturing step (S101).

[0041] At this point, the preferred gelling agent is composed of at least one selected from carrageenan, agar, konjac mannan, tamarind gum, gelling polysaccharide, geranium gum, gelatin, alginate, parsley gum, pectin, and xanthan gum. If the gelling agent content is less than 1 part by weight in the gelling agent mixing step (S103), the gelation process will not proceed normally, and the eel extract cannot be made into jelly. Furthermore, if the gelling agent content exceeds 3 parts by weight, the effect will not be significantly improved, but the texture of the resulting jelly may be greatly reduced, which is not ideal.

[0042] The above-mentioned additive mixing step (S105) is a step of mixing the natural sweetener and herbal powder into the mixture prepared by the gelling agent mixing step (S103). Preferably, 0.1 to 1 part by weight of the natural sweetener, 0.001 to 0.01 parts by weight of vitamin C, and 1 to 2 parts by weight of herbal powder are mixed into 100 parts by weight of the mixture prepared by the gelling agent mixing step (S103).

[0043] Preferably, the natural sweetener is composed of at least one selected from L-arabinose, fructooligosaccharides, xylose, stevia, xylitol, erythritol and allose. More preferably, the natural sweetener is composed of 20 to 40 parts by weight of at least one selected from fructooligosaccharides, xylose, stevia, xylitol, erythritol and allose mixed with 100 parts by weight of L-arabinose.

[0044] The natural sweetener composed of the above-mentioned ingredients provides excellent sweetness to the stick-shaped jelly containing eel extract manufactured by this invention, thereby improving palatability while reducing sugar content and promoting consumer health. Additionally, when L-arabinose is present as described above, it also contributes to weight loss.

[0045] L-arabinose, mentioned above, is a carbohydrate found in plants such as beets and corn husks, and is a widely distributed natural component in nature. It not only provides sweetness but also inhibits the action of the digestive enzyme sucrase in the small intestine, preventing the absorption of sugar in the body, thereby suppressing blood sugar spikes and contributing to weight loss.

[0046] If the content of the aforementioned natural sweetener is less than 0.1 parts by weight, the above effect is negligible. If the content of the aforementioned natural sweetener exceeds 1 part by weight, the above effect is not significantly improved. On the contrary, it will cause the sweetness of the jelly to increase excessively, which will reduce the taste. Therefore, it is not preferred.

[0047] In addition, vitamin C content of 0.001 to 0.01 parts by weight has antioxidant effects, which are effective in relieving fatigue, and can also improve the absorption rate of components such as arginine contained in eel extract.

[0048] If the vitamin C content is less than 0.001 parts by weight, the above-mentioned effect is negligible. If the vitamin C content exceeds 0.01 parts by weight, the above-mentioned effect is not significantly improved. On the contrary, the manufacturing cost is excessively increased, which is not ideal.

[0049] In addition, the herbal powder contains 1 to 2 parts by weight of at least one ingredient selected from the group consisting of Angelica sinensis, Cnidium monnieri, Paeonia suffruticosa, Citrus reticulata peel, Poria cocos, Astragalus membranaceus, Panax ginseng, Artemisia argyi, Carthamus tinctorius seed, Cassia tora seed, Rehmannia glutinosa, Hedyotis diffusa, Schisandra chinensis, Pueraria lobata root, Cinnamomum cassia twig, Platycodon grandiflorus root, Morus alba twig, Juglans regia stem, Angelica sinensis stem, and Crataegus pinnatifida fruit. The herbal powder composed of the above ingredients not only exerts various pharmacological effects by containing the effective components of traditional Chinese medicine, but also further improves the palatability of the jelly by reducing the fishy smell of eel extract.

[0050] If the content of the above-mentioned Chinese herbal powder is less than 1 part by weight, the above-mentioned effect will be negligible. If the content of the above-mentioned Chinese herbal powder is more than 2 parts by weight, the above-mentioned effect will not be significantly improved, and the taste of the jelly will actually be reduced, so it is not ideal.

[0051] To 100 parts by weight of the mixture prepared by the gelling agent mixing step (S103), an additional 0.1 to 1 part by weight of the anti-obesity composition may be added. Preferably, the anti-obesity composition is prepared by mixing white peony extract, gamboge, L-carnitine and green tea catechins in a weight ratio of 1:1:1:1.

[0052] The above-mentioned extract of *Smilax glabra* acts as a natural appetite suppressant by regulating the secretion of leptin hormone in the body, thus further enhancing the weight loss effect of the jelly produced by this invention.

[0053] At this point, the aforementioned extract of *Rhizophora stylosa* is prepared by hot water extraction. More specifically, it is prepared by mixing 200 to 1,000 parts by weight of solvent with 100 parts by weight of *Rhizophora stylosa* and heating at 70 to 90°C for 10 to 30 minutes. The solvent can be water, anhydrous, or an aqueous lower alcohol having 1 to 4 carbon atoms.

[0054] Furthermore, the aforementioned Garcinia cambogia is a substance extracted from the dried pericarp of a tree native to South Asia, containing 10% to 30% HCA (hydroxycitric acid). HCA is a substance very similar to citric acid found in oranges and tangerines, but extremely rare in nature. It blocks the body's fat synthesis pathways, redirecting glycogen synthesis to increase energy production, suppressing appetite, and promoting fat breakdown, exhibiting various physiological activities.

[0055] Furthermore, L-carnitine, mentioned above, is an amino acid analog, chemically named β-hydroxy-γ-N-trimethylaminobutyrate. Structurally similar to choline, it is not strictly speaking a vitamin, but rather a nutrient in the form of vitamins like choline, taurine, and inositol, as it can be biosynthesized to meet some of the body's needs. The most important biological mechanism of L-carnitine is its role as a transport molecule, facilitating the transport of fatty acids to the mitochondria in the body. As an essential cofactor in fatty acid metabolism, it converts fat into cellular energy. These effects improve intracellular lipid and glucose metabolism, and have been proven to reduce lipid accumulation in the blood and tissues under various biological conditions, achieving weight loss. It also provides the energy necessary for muscle work, thereby improving heart function, increasing oxygen uptake, maintaining physical strength, and ultimately contributing to weight loss.

[0056] Furthermore, the aforementioned green tea catechins are catechins found in green tea, a type of polyphenol compound known as tannins. They are the most abundant component in green tea and are condensed substances with a cyclic structure. Belonging to the tannin family, their basic structure is flavan-3-ol, containing numerous hydroxyl groups (-OH), thus exhibiting a tendency to bind with various substances. Green tea catechins can be roughly divided into eight components, among which EGCg is the component with the highest known proportion and functional effects. As a green tea catechin, (-)-epigallocatechin gallate (EGCg) has antioxidant, anticancer, and cholesterol-lowering effects.

[0057] Therefore, after the weight loss composition containing the above ingredients is absorbed by the human body, it exerts a weight loss effect through various physiological activities. However, if the content of the weight loss composition is less than 0.1 parts by weight, the effect is negligible. If it exceeds 1 part by weight, the effect will not be significantly improved. On the contrary, it will cause the taste of the jelly to be excessively reduced, so it is not preferred.

[0058] The molding process (S107) described above is a process of shaping the mixture prepared in the additive mixing process (S105) into a rod shape. The mixture prepared in the additive mixing process (S105) is heated to 85-95°C and held for 5-10 minutes, then poured into a mold and cooled at -5 to -3°C for 15-30 minutes to form a jelly-like consistency. At this time, the jelly formed in the molding process (S107) can be made into various rod shapes such as cylindrical or polygonal prisms.

[0059] The following examples illustrate the method for manufacturing the eel extract-containing stick jelly of the present invention and the properties of the stick jelly manufactured by the method.

[0060] <Manufacturing Example 1> Manufacturing of Eel Extract

[0061] Eel heads and bones were soaked in water at 42°C for 3 hours to remove blood. The blood-removed eel heads and bones were then immersed in a fishy smell remover (a mixture of 100 parts by weight of ethanol, 7.5 parts by weight of Acanthopanax senticosus root, 7.5 parts by weight of garlic, 7.5 parts by weight of ginger, and 4 parts by weight of salt) and heated at 55°C for 60 minutes to remove fishy smell. 100 parts by weight of the fish heads and bones that had been deodorized were placed together with 400 parts by weight of water in a heating container equipped with a cooling device (a steam heating cooking device described in Korean Patent Registration No. 10-0727017) and heated at 125°C for 12 hours. The evaporated water vapor was cooled and recovered into the heating container to obtain eel extract.

[0062] <Manufacturing Example 2> Manufacturing of Obesity Suppression Composition

[0063] Garcinia Cambogia extract (100 parts by weight of Garcinia Cambogia and 600 parts by weight of 70% ethanol, heated at 80°C for 20 minutes), Garcinia Cambogia fruit, L-carnitine, and green tea catechins were mixed in a weight ratio of 1:1:1:1 to prepare an anti-obesity composition.

[0064] <Manufacturing Example 1> Manufacturing of Eel Extract

[0065] Eel extract was prepared by mixing 100 parts by weight of eel with 2000 parts by weight of water and heating at 100°C for 12 hours.

[0066] Example 1

[0067] The weight of the gelling agent (Carrageenan, agar, pectin, and butter in a weight ratio of 1:1:1:1), as described in Manufacturing Example 1 above, was added to 100 parts and stirred at 150 rpm for 10 minutes. The mixture was then combined with the weight of the gelling agent (OSE) for 10 minutes, and 0.005 parts of vitamin C and 1.5 parts of herbal powder (in a 1:1:1:1 ratio) were released and cooled at -4°C for 22 minutes to form an eel. A stick-shaped jelly containing the extract was produced.

[0068] <Example 2>

[0069] The same procedure as in Example 1 was followed, but 1 part by weight of gelling agent, 0.1 part by weight of natural sweetener, 0.001 part by weight of vitamin C and 1 part by weight of herbal powder were mixed to prepare a stick-shaped jelly containing eel extract.

[0070] <Example 3>

[0071] The same procedure as in Example 1 was followed, but 3 parts by weight of gelling agent, 1 part by weight of natural sweetener, 0.01 parts by weight of vitamin C and 2 parts by weight of herbal powder were mixed to prepare a stick-shaped jelly containing eel extract.

[0072] <Example 4>

[0073] Following the same method as in Example 1, but also mixing 0.5 parts by weight of the anti-obesity composition manufactured in Example 2, to produce a stick-shaped jelly containing eel extract.

[0074] <Example 5>

[0075] Following the same method as in Example 2, except that 0.5 parts by weight of the anti-obesity composition manufactured in Example 2 were further mixed to produce a stick-shaped jelly containing eel extract.

[0076] Example 6

[0077] Following the same method as in Example 3, but also mixing 0.5 parts by weight of the anti-obesity composition manufactured in Example 2, to produce a stick-shaped jelly containing eel extract.

[0078] <Comparative Example 1>

[0079] The same procedure was followed as in Example 1, but the eel extract prepared in Comparative Manufacturing Example 1 was mixed to prepare a stick-shaped jelly containing the eel extract.

[0080] <Comparative Example 2>

[0081] Following the same steps as in Example 1, except that 0.5 parts by weight of gelling agent, 0.01 parts by weight of natural sweetener, 0.0001 parts by weight of vitamin C and 0.1 parts by weight of herbal powder are mixed to obtain a stick-shaped jelly containing eel extract.

[0082] <Comparative Example 3>

[0083] The same procedure as in Example 1 was followed, but 5 parts by weight of gelling agent, 2 parts by weight of natural sweetener, 0.05 parts by weight of vitamin C and 4 parts by weight of herbal powder were mixed to prepare a stick-shaped jelly containing eel extract.

[0084] The taste, aroma, texture, and overall preference of the strip-shaped jellies containing eel extract prepared in Examples 1 to 6 and Comparative Examples 1 to 3 were measured and are shown in Table 1 below.

[0085] However, the taste, aroma, texture, and overall preference for the jelly were assessed using a 5-point scale on 50 participants and then expressed as averages.

[0086] 5 points: Excellent, 4 points: Good, 3 points: Average, 2 points: Poor, 1 point: Very Poor

[0087] Table 1

[0088] distribute fragrant texture Overall symbol Example 1 4.4 4.3 4.3 4.33 Example 2 4.2 4.4 4.1 4.23 Example 3 4.5 4.2 4.4 4.37 Example 4 4.3 4.4 4.2 4.30 Example 5 4.1 4.5 4.0 4.20 Example 6 4.4 4.3 4.3 4.33 Comparative Example 1 3.2 2.8 4.2 3.40 Comparative Example 2 3.7 3.7 3.5 3.63 Comparative Example 3 4.0 3.8 3.8 3.86

[0089] As can be seen from Table 1 above, the jellies prepared in Examples 1 to 6 of the present invention have a superior taste compared to the jellies prepared in Comparative Examples 1 to 3.

[0090] In addition, the content of L-arginine in the stick-shaped jellies containing eel extract prepared by Examples 1 to 3 and Comparative Example 1 was measured and is shown in Table 2 below.

[0091] However, the L-arginine content was determined using a 6410A triple quadrupole mass spectrometer (Agilent Technologies, USA) combined with a 1200 series liquid chromatograph (Agilent Technologies, USA).

[0092] After ionization by a positive electrode electrospray ionization (+ESI) device, the sample was analyzed in multiple reaction monitoring (MRM) mode. The nebulizer pressure, N2 flow rate, and temperature were set to 40 psi, 10 L / min, and 310 °C, respectively, while the capillary voltage was maintained at 4 kV. A GeminiNX C18 (4.6 × 150 mm, 3 μm, Phenomenex) column was used as the chromatographic column, with an injection volume of 5 μl, and the column temperature was maintained at 35 °C. The mobile phase consisted of water (A) and methanol (B) containing 5 mM ammonium acetate and 0.1% (v / v) formic acid, sequentially changed from 0% (v / v) B to 95% (v / v) B, and then decreased back to 0% (v / v) B. The analysis was performed for 30 minutes at a flow rate of 0.5 mL / min.

[0093] Table 2

[0094] distribute L-arginine content (mg / g) Example 1 0.732 Example 2 0.779 Example 3 0.693 Comparative Example 1 0.247

[0095] As shown in Table 2 above, the L-arginine content in the jellies prepared in Examples 1 to 3 of the present invention is significantly higher than that in the jellies prepared in Comparative Example 1.

[0096] Therefore, the method for manufacturing strip-shaped jelly containing eel extract of the present invention has the advantages of being environmentally friendly, nutritious, palatable, and easy to eat by reusing waste eel by-products.

Claims

1. A method for manufacturing a stick-shaped jelly containing eel extract, characterized in that, include: The manufacturing process for eel extract; used to manufacture eel extract. The gelling agent mixing process involves mixing a gelling agent into the eel extract produced through the eel extract manufacturing process described above. Add a mixing step, incorporating the natural sweetener and herbal powder into the mixture prepared through the gelling agent mixing step described above; and A molding process that shapes a mixture produced through an additive mixing process into a rod shape.

2. The method for manufacturing the stick-shaped jelly containing eel extract according to claim 1, characterized in that, In the manufacturing process of the eel extract mentioned above, a blood removal process is performed by soaking the eel's head and bones in water to remove the blood. Deodorization process: The head and bones of the eel, after the blood removal process described above, are immersed in a deodorizing agent and heated; and The head and bones of the eel, which have had their fishy smell removed through the above-mentioned deodorization process, are placed together with water into a heating container equipped with a cooling device and heated; the evaporated water vapor is then cooled and extracted. The head and bones of the eel, after the blood removal process described above, are soaked in an odor-removing agent and heated at 50-60°C for 50-70 minutes. The above-mentioned fishy odor remover consists of 100 parts by weight of ethanol, 5-10 parts by weight of Acanthopanax senticosus root, 5-10 parts by weight of garlic, 5-10 parts by weight of ginger, and 3-5 parts by weight of salt. The above-mentioned gelling agent mixing step is carried out by mixing 1 to 3 parts by weight of gelling agent with 100 parts by weight of eel extract produced by the above-mentioned eel extract manufacturing step. The above-mentioned gelling agent is composed of at least one selected from carrageenan, agar, konjac mannan, tamarind gum, gel polysaccharide, geranium gum, gelatin, alginate, parsley gum, pectin, and xanthan gum. The above-mentioned additive mixing step involves mixing 0.1 to 1 part by weight of a natural sweetener, 0.001 to 0.01 parts by weight of vitamin C, and 1 to 2 parts by weight of herbal powder with 100 parts by weight of a mixture prepared through the gelling agent mixing step. The aforementioned natural sweeteners include at least one selected from L-arabinose, fructooligosaccharides, xylose, stevia, xylitol, erythritol, and allitol. The above-mentioned herbs are composed of at least one of the following groups: Angelica sinensis, Cnidium monnieri, Paeonia suffruticosa, Citrus reticulata peel, Poria cocos, Astragalus membranaceus, Panax ginseng, Quince, Soybean root, Safflower seed, Cassia seed, Rehmannia glutinosa, Aucklandia lappa, Schisandra chinensis, Pueraria lobata root, Cinnamomum cassia twig, Platycodon grandiflorus, Morus alba twig, Juglans regia stem, Angelica sinensis stem, and Crataegus pinnatifida fruit.

3. The method for manufacturing the stick-shaped jelly containing eel extract according to claim 1, characterized in that, The mixture prepared by the gelling agent mixing step also contains 0.1 to 1 part by weight of an obesity-inhibiting composition in 100 parts by weight. The above-mentioned composition for inhibiting obesity is made by mixing white peony extract, gamboge, L-carnitine, and green tea catechins in a weight ratio of 1:1:1:1.

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