Method for manufacturing lettuce jelly for health care using highly concentrated lettuce extract

Abstract

The present invention relates to a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract, and more specifically, to a method for manufacturing lettuce jelly through a highly concentrated manufacturing process using lettuce grown directly, which is utilized as a healthy diet food that induces sleep and replaces meat and instant foods. The present invention relates to a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract, which is prepared by combining lettuce, agar, konjac, starch, salt, lemon juice, oligosaccharide, perilla oil, etc., in specific ratios and sequences. According to the present invention, the highly concentrated lettuce jelly provides effects that contribute to sleep induction and stress relief.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract, and more specifically, to a method for manufacturing lettuce jelly through a highly concentrated manufacturing process using lettuce grown directly, which is utilized as a healthy diet food that induces sleep and replaces meat and instant foods. The present invention relates to a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract, which is prepared by combining lettuce, agar, konjac, starch, salt, lemon juice, oligosaccharide, perilla oil, etc., in specific ratios and sequences. Background Technology

[0002] Generally, acorn jelly is known to be eaten by cutting a large block of it into pieces of a certain size.

[0003] Traditionally, when preparing and eating food using acorn jelly, the majority of dishes are made by first cutting the large chunks of jelly into specific sizes and eating them with seasonings such as soy sauce or gochujang, mixing them with seasonings, or preparing them as so-called acorn jelly rice, which involves mixing the cut pieces into a refreshing broth.

[0004] In addition, methods for producing functional acorn jelly by adding functional ingredients, such as ginseng or schisandra, have been introduced in the past; however, since this is also manufactured in a large block form, it must be cut into a certain size to be eaten.

[0005] However, when acorn jelly made in a large lump as described above is cut into pieces of a certain size using a knife or similar tool, the pieces of acorn jelly cut into pieces of a certain size lack stickiness, making it very difficult to pick them up with chopsticks, so both chopsticks and a spoon are used simultaneously.

[0006] For example, since acorn jelly cut into a certain size lacks elasticity, it usually breaks when picked up with force using chopsticks. Also, if only a spoon is used instead of chopsticks, it becomes difficult to place only the acorn jelly cut into a certain size onto the spoon. Therefore, chopsticks and a spoon are used simultaneously. In this case, the acorn jelly placed on the spoon can be eaten by picking up the acorn jelly cut into a certain size with chopsticks and transferring it to the spoon before it breaks.

[0007] As such, conventional acorn jelly, which is manufactured in large chunks, has a problem in that when cut into pieces of a certain size, the cut pieces are thin with a thickness of about 1 cm and long with a length of about 5 to 10 cm, making it difficult to pick up the acorn jelly with chopsticks. In particular, it is pointed out as a problem that it is not easy for young children who are not proficient in using chopsticks, or for the elderly and the weak, to eat acorn jelly using chopsticks.

[0008] Meanwhile, regarding the content related to the present invention, conventional technology was mainly limited to methods for manufacturing sleep-inducing candy using lettuce.

[0009] This did not fully utilize the health benefits of lettuce, and being limited to candy form, it was difficult to apply it to various food forms.

[0010] Furthermore, existing methods had limitations in extracting and utilizing the nutrients from lettuce at high concentrations, and also lacked functionality as a diet food.

[0011] Therefore, this invention is proposed to develop a food product that simultaneously provides sleep-inducing and weight-loss effects by effectively utilizing a method of extracting high concentrations of nutrients from lettuce. Prior art literature

[0012] (Prior Art 1) Korean Patent Publication No. 10-2017-0073957 The problem to be solved

[0013] Therefore, the present invention has been devised to resolve the aforementioned conventional problems,

[0014] The objective of the present invention is to provide a method for effectively utilizing nutrients from lettuce by extracting them at a high concentration.

[0015] Another objective of the present invention is to provide a food that simultaneously has a sleep-inducing effect and a diet effect.

[0016] Another objective of the present invention is to provide a healthy alternative food that can replace meat and instant foods.

[0017] Another objective of the present invention is to contribute to expanding the range of choices for consumers by developing a new type of food (lettuce jelly) using lettuce. means of solving the problem

[0018] In order to achieve the problem that the present invention aims to solve,

[0019] A method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to one embodiment of the present invention is,

[0020] Agar soaking step (S100) for soaking agar in water;

[0021] Konjac soaking step (S200) for soaking konjac in water;

[0022] Starch soaking step (S300) for soaking starch in water;

[0023] A lettuce extract extraction step (S400) in which water and lettuce are ground with a blender to extract lettuce extract;

[0024] A mixing step (S500) of mixing soaked konjac, salt, and lemon juice into the above-mentioned extracted lettuce extract;

[0025] An addition step (S600) of heating the mixed extract and sequentially adding soaked agar, oligosaccharide, and soaked starch;

[0026] Perilla oil treatment step (S700) of adding perilla oil and kneading while stirring;

[0027] Steeping stage (S800);

[0028] Cooling step (S900) of pouring into a mold coated with sesame oil and cooling;

[0029] The problem of the present invention is solved by including an aging step (S1000) in which the product is aged by covering it with a cotton cloth or plastic wrap. Effects of the invention

[0030] The method for manufacturing lettuce jelly for healthcare using the highly concentrated lettuce extract of the present invention provides the following remarkable effects.

[0031] First, the highly concentrated lettuce jelly provides effects that contribute to sleep induction and stress relief.

[0032] Second, it is expected to be well-received as a food item that caters to the well-being and diet craze.

[0033] Third, there is an effect that allows for the development of vegetarian foods linked with recent genetic biotechnology.

[0034] Fourth, as a non-fat food, it has the effect of being usable as a diet food.

[0035] Fifth, it provides the effect of being usable as a healthy substitute for meat and instant foods. Brief explanation of the drawing

[0036] FIG. 1 is a process flowchart of a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to an embodiment of the present invention. FIG. 2 is a detailed process diagram of the agar soaking step (S100) in a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to an embodiment of the present invention. Figure 3 is a graph showing the volume change according to the soaking time of agar in a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to an embodiment of the present invention. FIG. 4 is a detailed process diagram of the konjac soaking step (S200) in the method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to one embodiment of the present invention. Figure 5 is a graph showing the weight change according to the soaking time of konjac in a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to an embodiment of the present invention. FIG. 6 is a detailed process diagram of the starch soaking step (S300) in the method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to one embodiment of the present invention. Figure 7 is a graph showing the change in water absorption rate according to the soaking time of starch in a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to an embodiment of the present invention. FIG. 8 is a detailed process diagram of the lettuce extract extraction step (S400) in the method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to an embodiment of the present invention. Figure 9 is a graph showing the change in extraction efficiency according to the operation time of a mixer during the lettuce extract extraction process in a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to an embodiment of the present invention. FIG. 10 is a detailed process diagram of the mixing step (S500) in a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to an embodiment of the present invention. FIG. 11 is a graph showing the change in uniformity of the mixture according to the stirring time during the mixing process of a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to an embodiment of the present invention. FIG. 12 is a detailed process diagram of the addition step (S600) in a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to an embodiment of the present invention. FIG. 13 is a graph showing the temperature change according to the heating time and the time of material addition in a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to an embodiment of the present invention. FIG. 14 is a detailed process diagram of the perilla oil treatment step (S700) in the method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to one embodiment of the present invention. FIG. 15 is a graph showing the change in viscosity of a mixture according to the amount of perilla oil added in a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to an embodiment of the present invention. FIG. 16 is a detailed process diagram of the preparation step (S800) in a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to an embodiment of the present invention. FIG. 17 is a graph showing the change in temperature over time during the steaming process of a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to an embodiment of the present invention. FIG. 18 is a detailed process diagram of the cooling step (S900) in a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to an embodiment of the present invention. FIG. 19 is a graph showing the temperature change over time during the cooling process of lettuce jelly in a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to an embodiment of the present invention. FIG. 20 is a detailed process diagram of the aging step (S1000) in a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to an embodiment of the present invention. FIG. 21 is a graph showing the change in moisture retention rate over time during the aging process of lettuce jelly in a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to an embodiment of the present invention. FIG. 22 is a graph showing the relationship between the concentration of highly concentrated lettuce jelly and the sleep-inducing effect in a method for manufacturing lettuce jelly for healthcare using highly concentrated lettuce extract according to an embodiment of the present invention. FIG. 23 is a graph showing the relationship between the concentration of highly concentrated lettuce jelly and the stress reduction effect in a method for manufacturing lettuce jelly for healthcare using highly concentrated lettuce extract according to an embodiment of the present invention. FIG. 24 is a graph showing the relationship between the concentration of highly concentrated lettuce jelly and the diet effect in a method for manufacturing lettuce jelly for healthcare using highly concentrated lettuce extract according to an embodiment of the present invention. Specific details for implementing the invention

[0037] The following description merely illustrates the principles of the present invention. Therefore, those skilled in the art may invent various devices that embody the principles of the present invention and are included within the concept and scope of the present invention, even though they are not explicitly described or illustrated in this specification.

[0038] Furthermore, all conditional terms and embodiments listed in this specification are, in principle, explicitly intended only for the purpose of enabling an understanding of the concept of the invention and should be understood not as being limited to the embodiments and conditions specifically listed as such.

[0039] A method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to one embodiment of the present invention is,

[0040] Agar soaking step (S100) for soaking agar in water;

[0041] Konjac soaking step (S200) for soaking konjac in water;

[0042] Starch soaking step (S300) for soaking starch in water;

[0043] A lettuce extract extraction step (S400) in which water and lettuce are ground with a blender to extract lettuce extract;

[0044] A mixing step (S500) of mixing soaked konjac, salt, and lemon juice into the above-mentioned extracted lettuce extract;

[0045] An addition step (S600) of heating the mixed extract and sequentially adding soaked agar, oligosaccharide, and soaked starch;

[0046] Perilla oil treatment step (S700) of adding perilla oil and kneading while stirring;

[0047] Steeping stage (S800);

[0048] Cooling step (S900) of pouring into a mold coated with sesame oil and cooling;

[0049] It is characterized by including an aging step (S1000) in which the product is aged by covering it with a cotton cloth or plastic wrap.

[0050] Hereinafter, a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to the present invention will be explained in detail through an example.

[0051] FIG. 1 is a process flowchart of a method for manufacturing lettuce jelly for healthcare using a highly concentrated lettuce extract according to an embodiment of the present invention.

[0052] As illustrated in FIG. 1, the method for manufacturing lettuce jelly for healthcare using the highly concentrated lettuce extract of the present invention is,

[0053] Agar soaking step (S100) for soaking agar in water;

[0054] Konjac soaking step (S200) for soaking konjac in water;

[0055] Starch soaking step (S300) for soaking starch in water;

[0056] A lettuce extract extraction step (S400) in which water and lettuce are ground with a blender to extract lettuce extract;

[0057] A mixing step (S500) of mixing soaked konjac, salt, and lemon juice into the above-mentioned extracted lettuce extract;

[0058] An addition step (S600) of heating the mixed extract and sequentially adding soaked agar, oligosaccharide, and soaked starch;

[0059] Perilla oil treatment step (S700) of adding perilla oil and kneading while stirring;

[0060] Steeping stage (S800);

[0061] Cooling step (S900) of pouring into a mold coated with sesame oil and cooling;

[0062] It is characterized by including an aging step (S1000) in which the product is aged by covering it with a cotton cloth or plastic wrap.

[0063] To explain as an example of the above manufacturing method, in the raw material preparation step, 40g of agar is soaked in 300g of water, 30g of konjac is soaked in 500g of water, and 100g of starch is soaked in 30g of water.

[0064] Afterwards, for the lettuce extract extraction step, 2 liters of water and 1 kg of lettuce are blended with a blender to extract the lettuce extract.

[0065] Afterwards, for the extract mixing step, 30g of soaked konjac is added per 500g of lettuce extract, and 3g of salt and 50g of lemon juice are added.

[0066] Afterwards, for the heating and ingredient addition step, the mixed extract is placed in a pot and heated; when it boils, the heat is reduced to low, 40g of soaked agar is added per 300g of extract, 200g of oligosaccharide is added, and soaked starch water is added and stirred.

[0067] Afterwards, for the final cooking step, add 50g of perilla oil and knead while stirring with a wooden spatula, then turn off the heat and let it steam for 5 to 6 minutes.

[0068] Afterwards, for the molding and aging stage, pour the extract into a mold coated with perilla oil and let it cool. Once the steam disappears, cover it with a cotton cloth or plastic wrap and let it cool for 4 to 6 hours to complete the lettuce jelly.

[0069] I will explain the above steps in more detail below with reference to the drawings.

[0070] As illustrated in FIG. 2, the agar soaking step (S100) is,

[0071] Step of preparing 40g of agar (S110);

[0072] Step of preparing 300g of water (S120);

[0073] Step of adding agar to the prepared water (S130);

[0074] A step of stirring agar and water (S140);

[0075] Step of leaving the above mixture for 30 minutes (S150);

[0076] Step of checking the soaking state of the agar (S160);

[0077] It is characterized by including a step (S170) of additional calling if the calling is insufficient.

[0078] Specifically, 40g of agar is prepared (S110) and 300g of water is prepared (S120). After the prepared water is poured into a container, the agar is added (S130).

[0079] Afterwards, the mixture is stirred (S140) so that the agar is evenly submerged in water.

[0080] Afterwards, the above mixture is left for 30 minutes (S150), and after 30 minutes, the condition of the agar is checked.

[0081] That is, the soaking state of the agar is checked (S160), and if the soaking is insufficient, it is further soaked (S170).

[0082] Specifically, if necessary, the soaking time is extended by an additional 10 minutes at a time to check if the agar has sufficiently swelled and softened.

[0083] For example, the degree of soaking of agar can be quantified and explained as follows.

[0084] 1) Initial agar volume: 40 cm³

[0085] 2) Volume after 30 minutes of soaking: Approx. 80 cm³

[0086] 3) Volume after 60 minutes of soaking: Approx. 100 cm³

[0087] At this time, the expansion rate (E) of agar can be expressed by the following formula.

[0088] E = (V_f - V_i) / V_i * 100%

[0089] Here, E represents the expansion rate, V_f represents the final volume, and V_i represents the initial volume.

[0090] At this time, when expressed in ASCII code, it is as follows.

[0091] E = (V_f - V_i) / V_i * 100%

[0092] The expansion rate after 60 minutes is calculated as follows.

[0093] E = (100 - 40) / 40 * 100% = 150%

[0094] In addition, Figure 3 is a graph showing the volume change according to the soaking time of agar, through which the optimal soaking time could be visually identified.

[0095] And, as illustrated in FIG. 4, the konjac soaking step (S200) is,

[0096] Step of preparing 30g of konjac (S210);

[0097] Step of preparing 500g of water (S220);

[0098] Step of adding konjac to prepared water (S230);

[0099] Step of stirring konjac and water (S240);

[0100] Step of leaving the mixture for 1 hour (S250);

[0101] Step of checking the soaking state of the konjac (S260);

[0102] It is characterized by including a step (S270) of additional calling if the calling is insufficient.

[0103] Specifically, 30g of konjac is prepared (S210), and 500g of water is prepared (S220).

[0104] Then, immerse 500g of water in a container and add 30g of konjac to the water. (S230)

[0105] Afterwards, the konjac is stirred to ensure it is evenly submerged in water (S240), left at room temperature for 1 hour (S250), and the condition of the konjac is checked after 1 hour (S260).

[0106] Afterwards, if necessary, the soaking time is extended by an additional 30 minutes (S270), and at this time, it is checked whether the konjac has sufficiently swelled and become soft.

[0107] For example, the degree of soaking of konjac can be quantified and explained as follows.

[0108] 1) Initial konjac weight: 30g

[0109] 2) Weight after 1 hour of soaking: Approx. 45g

[0110] 3) Weight after 2 hours of soaking: Approx. 55g

[0111] At this time, the water absorption rate (W) of konjac can be expressed by the following formula.

[0112] W = (W_f - W_i) / W_i * 100%

[0113] Here, W represents the water absorption rate, W_f represents the final weight, and W_i represents the initial weight.

[0114] At this time, when expressed in ASCII code, it is as follows.

[0115] W = (W_f - W_i) / W_i * 100%

[0116] In addition, the water absorption rate after 2 hours is calculated as follows.

[0117] W = (55 - 30) / 30 * 100% = 83.33%

[0118] In addition, Figure 5 is a graph showing the weight change according to the soaking time of konjac, through which the optimal soaking time and water absorption rate could be visually identified.

[0119] That is, the x-axis represents the soaking time (minutes) and the y-axis represents the weight of konjac (g). As can be seen from the graph, the weight of konjac increases rapidly at the beginning as the soaking time increases, but the rate of increase decreases after about 120 minutes. Through this, it was found that the optimal soaking time is between about 120 and 150 minutes.

[0120] And, as illustrated in FIG. 6, the starch soaking step (S300) is,

[0121] Step of preparing 100g of starch (S310);

[0122] Step of preparing 30g of water (S320);

[0123] Step of adding starch little by little to the prepared water (S330);

[0124] Step of mixing the above starch and water evenly (S340);

[0125] Step of leaving the above mixture for 15 minutes (S350);

[0126] Step of checking the soaking state of the above starch (S360);

[0127] It is characterized by including a step (S370) of additional calling if the above calling is insufficient.

[0128] Specifically, prepare 100g of starch (S310) and 30g of water (S320).

[0129] Then, put 30g of water into a container (S330), and add 100g of starch to the water little by little while mixing thoroughly (S340).

[0130] In other words, stir well, being careful not to let lumps form.

[0131] Afterwards, it is left at room temperature for 15 minutes (S350), and after 15 minutes, the state of the starch is checked (S360).

[0132] At this time, if necessary, the infusion time is extended by an additional 5 minutes. (S370)

[0133] In other words, check whether the starch has absorbed moisture uniformly.

[0134] In addition, the water absorption rate (S) of starch can be expressed by the following formula.

[0135] S = (W_w / W_s) * 100%

[0136] Here, S represents the water absorption rate, W_w represents the weight of water, and W_s represents the weight of starch.

[0137] At this time, when expressed in ASCII code, it is as follows.

[0138] S = (W_w / W_s) * 100%

[0139] The calculation of the moisture absorption rate in this case is as follows.

[0140] S = (30 / 100) * 100% = 30%

[0141] In addition, Figure 7 is a graph showing the change in water absorption rate according to the soaking time of starch, through which the optimal soaking time and water absorption rate could be visually identified.

[0142] At this time, the x-axis represents the soaking time (minutes) and the y-axis represents the water absorption rate (%). It was observed that the water absorption rate increased rapidly up to the first 15 minutes and then leveled off thereafter, and the optimal soaking time at the 15-minute mark was indicated by a red dotted line.

[0143] Through the graph above, the optimization of the starch soaking process could be confirmed, and changes in water absorption rate could be easily identified.

[0144] And, as illustrated in FIG. 8, the lettuce extract extraction step (S400) is,

[0145] Step of preparing 1 kg of lettuce (S410);

[0146] Step of preparing 2 liters of water (S420);

[0147] Step of washing the lettuce and removing moisture (S430);

[0148] Step of cutting lettuce into appropriate sizes (S440);

[0149] Step of adding water and lettuce to a blender (S450);

[0150] Step of operating the mixer at high speed for 3 minutes (S460);

[0151] Step of resting for 1 minute (S470);

[0152] Step of operating the mixer at medium speed for 2 minutes (S480);

[0153] It is characterized by including the step (S490) of sieving the obtained liquid.

[0154] To be more specific, prepare 1 kg of lettuce (S410) and 2 liters of water (S420).

[0155] Afterwards, wash the lettuce thoroughly and remove excess water (S430), then cut the lettuce into appropriate sizes (S440).

[0156] Afterwards, put 2 liters of water into a blender and add the chopped lettuce to the water. (S450)

[0157] Afterwards, operate the blender at high speed for 3 minutes. (S460)

[0158] Afterwards, after a 1-minute rest (S470), operate at medium speed again for 2 minutes (S480).

[0159] Afterwards, the obtained liquid is filtered through a sieve to extract lettuce extract. (S490)

[0160] In addition, the extraction efficiency (E) of lettuce extract can be expressed by the following formula.

[0161] E = (V_e / (W_l + V_w)) * 100%

[0162] Here, E represents the extraction efficiency, V_e represents the volume of the extracted extract, W_l represents the weight of the lettuce, and V_w represents the volume of water.

[0163] In addition, when expressed in ASCII code, the extraction efficiency is as follows.

[0164] E = (V_e / (W_l + V_w)) * 100%

[0165] For example, if the volume of the extracted extract is 2.5 liters, the extraction efficiency is as follows.

[0166] E = (2.5 / (1 + 2)) * 100% = 83.33%

[0167] In addition, Figure 9 is a graph showing the change in extraction efficiency according to the blender operation time during the lettuce extract extraction process, through which the optimal blender operation time and extraction efficiency could be visually identified.

[0168] At this time, the x-axis represents blending time (minutes) and the y-axis represents extraction efficiency (%). The extraction efficiency increases rapidly up to 3 minutes and then becomes flat, and the optimal blending time at the 3-minute mark is indicated by a red dotted line.

[0169] Through the graph above, the optimization of the lettuce extract extraction process could be confirmed, and in particular, changes in extraction efficiency could be easily identified.

[0170] And, as illustrated in FIG. 10, the mixing step (S500) is,

[0171] Step of preparing 500g of lettuce extract (S510);

[0172] Step of preparing 30g of soaked konjac (S520);

[0173] Step of preparing 3g of salt (S530);

[0174] Step of preparing 50g of lemon juice (S540);

[0175] Step of mixing soaked konjac into lettuce extract (S550);

[0176] Step of adding and dissolving salt (S560);

[0177] Step of adding lemon juice (S570);

[0178] It is characterized by including the step (S580) of stirring the entire material for 3 minutes.

[0179] Specifically, prepare 500g of extracted lettuce extract (S510) and 30g of soaked konjac (S520).

[0180] Next, prepare 3g of salt (S530) and 50g of lemon juice (S540).

[0181] Then, immerse the lettuce extract in a large container, and slowly add the soaked konjac to the extract while mixing evenly. (S550)

[0182] Then, add salt and stir until completely dissolved. (S560)

[0183] Then, add lemon juice and mix evenly. (S570)

[0184] Then, stir for 3 minutes until all ingredients are well mixed. (S580)

[0185] At this time, the concentration (C) of the mixture can be expressed by the following formula.

[0186] C = (W_s / V_t) * 100%

[0187] Here, C represents the concentration of the mixture, W_s represents the weight of the solute (konjac + salt + lemon juice), and V_t represents the total volume of the solution.

[0188] In this case, when expressed in ASCII code, the concentration of the mixture is as follows.

[0189] C = (W_s / V_t) * 100%

[0190] For example, if the total volume of the solution is 580g, the concentration of the mixture is as follows.

[0191] C = ((30 + 3 + 50) / 580) * 100% 14.31%

[0192] In addition, Figure 11 is a graph showing the change in uniformity of the mixture according to the stirring time during the mixing process, through which the optimal stirring time and uniformity could be visually identified.

[0193] At this time, the x-axis represents the stirring time (minutes) and the y-axis represents the uniformity (%) of the mixture. The uniformity increases rapidly up to 2 minutes and then becomes gradual, with the optimal stirring time at the 3-minute mark indicated by a red dotted line.

[0194] And, as illustrated in FIG. 12, the addition step (S600) is,

[0195] Step of pouring the mixed extract into a pot (S610);

[0196] Step of starting heating over medium heat (S620);

[0197] Step of adding soaked agar when the extract temperature reaches 80℃ (S630);

[0198] Step of melting agar by heating for 2 minutes (S640);

[0199] Step of adding oligosaccharide when the temperature reaches 90℃ (S650);

[0200] A step of stirring for 1 minute (S660);

[0201] Step of adding soaked starch water when the temperature reaches 95℃ (S670);

[0202] Step of heating for an additional 5 minutes (S680);

[0203] It is characterized by including a step (S690) of stopping heating when the final temperature reaches 98℃.

[0204] Specifically, the mixed extract is poured into a pot (S610), and heating is started over medium heat (S620).

[0205] Afterwards, when the extract reaches 80℃, add 40g of soaked agar. (S630)

[0206] Then, heat for 2 minutes while stirring slowly until the agar is completely dissolved. (S640)

[0207] Afterwards, when the temperature reaches 90℃, add 200g of oligosaccharide. (S650)

[0208] Then, stir for 1 minute to ensure the oligosaccharide is evenly mixed. (S660)

[0209] Afterwards, when the temperature reaches 95℃, slowly pour in the soaked starch water. (S670)

[0210] Afterwards, heat for another 5 minutes while stirring continuously (S680), and stop heating when the final temperature reaches 98℃ (S690).

[0211] At this time, the relationship between heating time (t) and temperature (T) can be approximated by the following formula.

[0212] T = T_0 + a * (1 - e^(-b*t))

[0213] Here, T represents the current temperature, T_0 represents the initial temperature, a and b are constants, and t represents the heating time.

[0214] At this time, when expressed in ASCII code, it is as follows.

[0215] T = T_0 + a * (1 - e^(-b*t))

[0216] In addition, Figure 13 is a graph showing the temperature change according to heating time and the time of material addition, through which the time of addition, heating time, and temperature change of each material could be visually identified.

[0217] At this time, the x-axis represents heating time (minutes) and the y-axis represents temperature (°C). The blue solid line shows the temperature change over time, and the red dots and arrows indicate the time of addition of each material.

[0218] Through the graph above, the overall flow of the heating process could be easily understood; it can be seen that the temperature initially rises rapidly and then gradually flattens out, and the timing of the addition of each material is clearly indicated.

[0219] And, as illustrated in FIG. 14, the sesame oil treatment step (S700) is,

[0220] Step of maintaining the temperature of the mixture at 95℃ (S710);

[0221] Step of preparing 50g of perilla oil (S720);

[0222] Step of adding 5g of perilla oil 10 times (S730);

[0223] A step of stirring with a wooden spatula for 30 seconds after each addition (S740);

[0224] Step of checking the temperature of the mixture after each addition and maintaining it at 95℃ (S750);

[0225] Step of continuously stirring for 5 minutes after adding all perilla oil (S760);

[0226] It is characterized by including a step (S770) of checking the viscosity of the final mixture.

[0227] Specifically, the temperature of the mixture after heating is maintained at 95℃. (S710)

[0228] Afterwards, prepare 50g of perilla oil (S720), and then slowly add the perilla oil in 10 installments of 5g each (S730).

[0229] Afterwards, stir clockwise with a wooden spatula for 30 seconds during each cycle. (S740)

[0230] At this time, check the temperature of the mixture each time sesame oil is added and maintain it at 95℃. (S750)

[0231] Afterwards, add all the perilla oil and stir continuously for 5 minutes. (S760)

[0232] Afterwards, the viscosity of the mixture is finally checked. (S770)

[0233] At this time, the change in viscosity (V) due to the addition of perilla oil can be approximated by the following formula.

[0234] V = V_0 * (1 + k * O)

[0235] Here, V represents the current viscosity, V_0 represents the initial viscosity, k is a constant, and O represents the amount of added perilla oil.

[0236] In addition, when expressed in ASCII code, the change in viscosity is as follows.

[0237] V = V_0 * (1 + k * O)

[0238] In addition, Figure 15 is a graph showing the change in viscosity of the mixture according to the amount of perilla oil added, through which the change in viscosity according to the addition of perilla oil and the optimal amount of addition could be visually identified.

[0239] At this time, the x-axis represents the amount of added perilla oil (g) and the y-axis represents the relative viscosity (%), and the blue solid line shows the change in viscosity according to the amount of perilla oil added, with the exact viscosity value displayed at each data point.

[0240] In addition, the optimal addition amount (50g) is indicated by a red dotted line.

[0241] Through the graph above, the change in viscosity due to the addition of perilla oil could be easily understood.

[0242] In other words, it can be seen that the viscosity increases linearly as the amount of perilla oil added increases, and it was confirmed that the optimal amount of addition is reached at 50g.

[0243] And, as illustrated in FIG. 16, the above-mentioned boiling step (S800) is,

[0244] Step of stopping the heating of the mixture (S810);

[0245] Step of measuring the initial temperature of the mixture (S820);

[0246] Step of closing the lid of the container (S830);

[0247] Waiting step for 5 to 6 minutes (S840);

[0248] Step of measuring temperature at 1-minute intervals (S850);

[0249] After 5 minutes, a step of checking whether the temperature of the mixture has reached 85℃ (S860);

[0250] Step of observing the surface state of the mixture (S870);

[0251] It is characterized by including a step (S880) of letting it steep for an additional 1 to 2 minutes if necessary.

[0252] Specifically, the heat is turned off after the addition of perilla oil and stirring of the mixture is completed. (S810)

[0253] Afterwards, the initial temperature of the mixture is measured (S820) (approx. 95℃).

[0254] Afterwards, close the lid (S830) and leave it as is for 5 to 6 minutes (S840).

[0255] Afterwards, the temperature is measured at 1-minute intervals. (S850)

[0256] Afterwards, after 5 minutes, check if the temperature of the mixture has reached approximately 85℃. (S860)

[0257] Afterwards, observe the surface condition of the mixture. (S870)

[0258] Afterwards, let it steep for an additional 1 to 2 minutes if necessary. (S880)

[0259] At this time, the temperature change (T) during the steaming process can be approximated by the following formula.

[0260] T = T_i * e^(-k*t)

[0261] Here, T represents the current temperature, T_i represents the initial temperature, k represents the cooling constant, and t represents the elapsed time.

[0262] At this time, when expressed in ASCII code, the temperature change during the steaming process is as follows.

[0263] T = T_i * e^(-k*t)

[0264] In addition, Figure 17 is a graph showing the temperature change over time during the steaming process, through which the trend of temperature change and the time when the target temperature is reached could be visually identified.

[0265] At this time, the x-axis represents elapsed time (minutes) and the y-axis represents temperature (°C). The blue solid line shows the temperature change over time, and the exact temperature value is displayed at each data point. The target temperature (85°C) is indicated by a red dotted line.

[0266] The temperature change during the steaming process can be easily understood through the graph above.

[0267] In other words, it was observed that the temperature decreased exponentially as time passed, and it was confirmed that the target temperature of 85℃ was reached after about 5 minutes.

[0268] And, as illustrated in FIG. 18, the cooling step (S900) is,

[0269] Step of preparing the lettuce jelly mold (S910);

[0270] Step of evenly applying sesame oil to the inside of the mold (S920);

[0271] Step of checking the temperature of the lettuce jelly mixture (S930);

[0272] Step of pouring the mixture into a mold (S940);

[0273] Step of shaking the mold to smooth the surface (S950);

[0274] Step of cooling at room temperature for 2 hours (S960);

[0275] It is characterized by including a step (S970) of checking the condition of the lettuce jelly at 30-minute intervals.

[0276] To explain in detail, prepare a lettuce jelly mold (S910) (e.g., 20cm x 20cm x 5cm).

[0277] Next, prepare 10g of perilla oil and use a brush to apply the perilla oil evenly to the inside of the mold. (S920)

[0278] Afterwards, the temperature of the lettuce jelly mixture after steaming is checked (S930) (approximately 85℃).

[0279] Then, slowly pour the lettuce jelly mixture into a mold (about 1500g) (S940).

[0280] Afterwards, gently shake the mold to smooth the surface. (S950)

[0281] Afterwards, cool at room temperature (20 ~ 25℃) for 2 hours. (S960)

[0282] Afterwards, the surface condition and temperature are checked every 30 minutes. (S970)

[0283] At this time, the temperature change (T) during the cooling process can be approximated by the following formula.

[0284] T = T_room + (T_i - T_room) * e^(-k*t)

[0285] Here, T represents the current temperature, T_room represents the room temperature, T_i represents the initial temperature, k represents the cooling constant, and t represents the elapsed time.

[0286] At this time, when expressed in ASCII code, the temperature change during the cooling process is as follows.

[0287] T = T_room + (T_i - T_room) * e^(-k*t)

[0288] In addition, Figure 19 is a graph showing the temperature change over time during the cooling process of lettuce jelly, through which the trend of temperature change and the time when cooling is completed could be visually identified.

[0289] At this time, the x-axis represents elapsed time (minutes) and the y-axis represents temperature (°C). The green solid line shows the temperature change over time, and the exact temperature values ​​at key points (0 min, 30 min, 60 min, 90 min, 120 min) are displayed, and the room temperature (23°C) is indicated by a red dotted line.

[0290] The graph above makes it easy to understand the temperature changes during the cooling process of the lettuce jelly.

[0291] In other words, as time passed, the temperature was observed to decrease exponentially and approach room temperature.

[0292] And, as illustrated in FIG. 20, the aging step (S1000) is,

[0293] Step of checking the surface temperature of the cooled lettuce jelly (S1100);

[0294] Step of preparing a cotton cloth or food-grade plastic wrap (S1200);

[0295] Step of covering the lettuce jelly mold with a cloth or plastic wrap (S1300);

[0296] Step of attaching a cloth or vinyl along the edge of the frame (S1400);

[0297] Step of aging at room temperature for 4 to 6 hours (S1500);

[0298] Step of checking the condition of the lettuce jelly at 1-hour intervals (S1600);

[0299] It is characterized by including a step (S1700) of maintaining the relative humidity at 60 to 70% during aging.

[0300] Specifically, the surface temperature of the cooled lettuce jelly is checked (S1100) (approx. 25℃).

[0301] Afterwards, prepare a clean cotton cloth or food-grade plastic bag (S1200) (40cm x 40cm).

[0302] Afterwards, cover the lettuce jelly mold with a cotton cloth or plastic wrap. (S1300)

[0303] Afterwards, press a cloth or plastic wrap along the edge of the frame to adhere it. (S1400)

[0304] Afterwards, age at room temperature (20 to 25℃) for 4 to 6 hours. (S1500)

[0305] Afterwards, check the condition of the lettuce jelly at 1-hour intervals. (S1600)

[0306] Afterwards, maintain the relative humidity at 60 to 70% during aging. (S1700)

[0307] At this time, the moisture retention rate (M) during the aging process can be approximated by the following formula.

[0308] M = M_i * (1 - k * t)

[0309] Here, M represents the current moisture retention rate, M_i represents the initial moisture retention rate (100%), k represents the moisture loss constant, and t represents the elapsed time.

[0310] At this time, when expressed in ASCII code, the moisture retention rate during the aging process is as follows.

[0311] M = M_i * (1 - k * t)

[0312] In addition, Figure 21 is a graph showing the change in moisture retention rate over time during the aging process of lettuce jelly, through which the trend of moisture retention rate change and the optimal aging time could be visually identified.

[0313] At this time, the x-axis represents the aging time (hours) and the y-axis represents the moisture retention rate (%), and the blue solid line shows the change in moisture retention rate over time, with the exact moisture retention rate value displayed at each data point and the optimal aging time range (4 to 6 hours) indicated by green shading.

[0314] The graph above makes it easy to understand the change in moisture retention rate during the aging process of lettuce jelly.

[0315] In other words, it can be seen that the moisture retention rate decreases linearly as time passes, and it was confirmed that the optimal aging time is between 4 and 6 hours.

[0316] Meanwhile, below, I will specifically explain the experimental data and effects regarding sleep induction, stress relief, and dieting effects through highly concentrated lettuce jelly.

[0317] The experimental conditions are as follows.

[0318] 1) The experiment was conducted for a minimum of 8 weeks (2 months) to evaluate each effect, and an interim evaluation was performed once a week to monitor the progress of each effect.

[0319] 2) The participants consisted of a total of 100 adults, and 30 experimental participants and 10 control participants were assigned to each group (sleep, stress, diet). The experimental group consumed high-concentration lettuce jelly at a set concentration, while the control group consumed a placebo.

[0320] 3) High-concentration lettuce jelly was distributed to the experimental group at concentrations of 10%, 20%, 30%, 40%, and 50%, while the control group consumed a similar food containing no lettuce ingredients.

[0321] 4) For the measurement method, data was collected daily using a wearable device (e.g., a smartwatch) to evaluate sleep patterns and sleep quality for the sleep induction effect; for the stress reduction effect, stress levels were measured using a questionnaire (PSS, Perceived Stress Scale) and biomarkers (cortisol levels); and for the diet effect, weight, body fat percentage, BMI, etc. were measured to evaluate the diet effect.

[0322] 5) Data analysis was performed by statistically analyzing the collected data during the experiment period to compare the effects at each concentration, and significant differences between each concentration were confirmed through methods such as ANOVA (Analysis of Variance).

[0323] Figure 22 is a graph showing the relationship between the concentration of high-concentration lettuce jelly and the sleep-inducing effect, where the X-axis represents the concentration of high-concentration lettuce jelly (%) and the Y-axis represents the sleep-inducing effect (%). As can be seen from the graph, the sleep-inducing effect gradually increases as the concentration of high-concentration lettuce jelly increases, reaching a high sleep-inducing effect of about 92% at a concentration of 50%.

[0324] The experimental data above suggests that highly concentrated lettuce jelly is effective in inducing sleep, and indicates that optimal effects can be expected at specific concentrations.

[0325] Figure 23 is a graph showing the relationship between the concentration of high-concentration lettuce jelly and the stress reduction effect, where the X-axis represents the concentration of high-concentration lettuce jelly (%) and the Y-axis represents the stress reduction effect (%). As can be seen from the graph, as the concentration of high-concentration lettuce jelly increases, the stress reduction effect also steadily increases, showing a stress reduction effect of about 90% at a concentration of 50%.

[0326] The experimental data above shows that highly concentrated lettuce jelly can be effective in relieving stress.

[0327] Figure 24 is a graph showing the relationship between the concentration of high-concentration lettuce jelly and the diet effect, where the X-axis represents the concentration (%) of high-concentration lettuce jelly and the Y-axis represents the diet effect (%). As can be seen from the graph, as the concentration of high-concentration lettuce jelly increases, the diet effect also increases, and it was found that a high diet effect of about 88% was reached at a concentration of 50%.

[0328] The experimental data above shows that highly concentrated lettuce jelly can have a positive effect on dieting.

[0329] According to the present invention, the highly concentrated lettuce jelly provides effects that contribute to sleep induction and stress relief.

[0330] In addition, it is expected to be well-received as a food item that caters to the wellness and diet craze.

[0331] Those skilled in the art to which the present invention pertains will understand that the present invention, as described above, may be implemented in other specific forms without altering the technical concept or essential features of the invention. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive.

[0332] The scope of the present invention is defined by the claims set forth below rather than by the detailed description above, and all modifications or variations derived from the meaning and scope of the claims and equivalent concepts thereof should be interpreted as being included within the scope of the present invention. Explanation of the symbols

[0333] S100: Agar soaking step S200: Konjac soaking stage S300: Starch soaking stage S400: Lettuce extract extraction step S500: Mixing step S600: Addition step S700: Perilla oil processing stage S800: Dawn stage S900: Cooling stage S1000: Aging stage

Claims

Claim 1 A method for manufacturing lettuce jelly for healthcare using highly concentrated lettuce extract, comprising: an agar soaking step (S100) of soaking agar in water; a konjac soaking step (S200) of soaking konjac in water; a starch soaking step (S300) of soaking starch in water; a lettuce extract extraction step (S400) of grinding water and lettuce with a blender to extract lettuce extract; a mixing step (S500) of mixing soaked konjac, salt, and lemon juice with the extracted lettuce extract; an addition step (S600) of heating the mixed extract and sequentially adding soaked agar, oligosaccharide, and soaked starch; a perilla oil treatment step (S700) of adding perilla oil and kneading while stirring; a steaming step (S800) of steaming; a cooling step (S900) of pouring into a mold coated with perilla oil and cooling; and an aging step (S1000) of covering with a cotton cloth or plastic wrap and aging. Method for manufacturing lettuce jelly for healthcare using

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