Shine muscat Jelly having high appealability and anti-oxidation and anti-thrombosis activity and its manufaturing method

Abstract

The present invention relates to a Shine Muscat jelly using Shine Muscat, collagen, lactic acid bacteria, sugar, and konjac powder, and a method for manufacturing the same. More specifically, the invention relates to a Shine Muscat jelly and a method for manufacturing the same, wherein sugar, konjac powder, low molecular weight collagen, and water are added to a crushed liquid of mature Shine Muscat, boiled, and then cooled; lactic acid bacteria powder is added to the mixture and mixed well; and the mixture is transferred to a jelly mold and cooled. The Shine Muscat jelly of the present invention possesses the beneficial components of Shine Muscat and excellent sensory properties, and has high portability, accessibility, and preference. The Shine Muscat jelly has excellent flavor and exhibits strong nitrite scavenging activity and antithrombotic activity, making it a highly useful invention for the food industry as it can be expected to be utilized as a health functional food for improving blood circulation, inhibiting aging, inhibiting cancer, and relieving stress. Furthermore, increased economic benefits are expected in terms of the efficient utilization of Shine Muscat, which has a short shelf life, and the production of high-value-added jelly using low-grade fruit.

Description

Technology Field

[0001] The present invention relates to a Shine Muscat jelly using Shine Muscat, collagen, lactic acid bacteria, sugar, and konjac powder, and a method for manufacturing the same. More specifically, the invention relates to a Shine Muscat jelly and a method for manufacturing the same, wherein sugar, konjac powder, low molecular weight collagen, and water are added to a crushed liquid of mature Shine Muscat, boiled, and then cooled, lactic acid bacteria powder is added and mixed well, and the mixture is transferred to a jelly mold and cooled. Background Technology

[0002] Jelly refers to a dessert food made by boiling down fruit juice or pulp and solidifying it with a suitable solidifying agent; various solidifying agents such as agar, gelatin, carrageenan, and alginic acid are used. In particular, sugar and acid are added to the fruit juice and pulp to enhance sensory properties, while additives such as spices and food coloring are used to improve flavor. Depending on the ingredients used, jelly can be produced in various flavors and colors, and it is currently used as a snack, dessert, or decorative material for bread and cakes.

[0003] Meanwhile, Shine Muscat is a grape variety developed in 1988 by the National Institute of Fruit Tree Science (NIFT) under Japan's Ministry of Agriculture, Forestry and Fisheries. It was created by crossing 'Akitsu-21' (Vitislabruscana) and 'Hakunan' (Vitisvinifera), and its scientific name is ' Vitis vinifera The variety's registered name is 'Podo Norin 21', and its genome sequence registration code is disclosed in GCA_008326845.1. Shine Muscat has thin skin and is seedless compared to ordinary grapes, making it easy to eat raw and offering excellent texture. It is distributed as a premium fruit due to its moderately large size, high sugar content (17–22 brix), and refreshing, sweet mango-like aroma. However, recently, domestic production has increased explosively, leading to a price collapse, and there is a need to develop processed products such as wine and juice.

[0004] Konjac refers to a jelly made from the starch of the root of the konjac plant, a type of taro, and consists of 97% water, dietary fiber, and minerals. Glucomannan, which is abundantly contained in konjac powder—the raw material—is a water-soluble dietary fiber that delays the absorption of carbohydrates and has the effect of suppressing blood sugar spikes. Furthermore, konjac is low in calories, making it highly effective in preventing obesity. It also exhibits detoxifying and anti-obesity effects by adsorbing and eliminating ingested fat and cholesterol. Additionally, konjac can prevent cholesterol spikes by adsorbing bile acids in the digestive tract and contributes to the prevention of cardiovascular diseases.

[0005] Collagen is a high-molecular-weight protein that makes up bones, skin, cartilage, and the like, accounting for nearly 30% of the body's total protein. It primarily connects cells through collagen fibers and is considered an essential protein for our bodies. To date, a total of 29 types of collagen proteins have been identified, including Type I collagen. As collagen is a major component of the skin, inner beauty products designed to improve skin elasticity are being developed, and recently, low-molecular-weight collagen, which is easily digested and absorbed, has been gaining popularity.

[0006] Lactic acid bacteria are representative probiotics known to be effective for gut health, immune system enhancement, digestive function improvement, inhibition of harmful bacteria growth, and removal of toxins; as a result, various types of products are sold. Along with collagen, lactic acid bacteria are recognized as a representative inner beauty product.

[0007] To date, research related to Shine Muscat has primarily focused on cultivation, storage, and distribution, while there is virtually no research regarding its physiological activity. Recent studies include: Measurement of efficiency and factor analysis for the management stability of Shine Muscat growers (Han Jin-sung, 2023, Ph.D. dissertation, Konkuk University); Occurrence of Shine Muscat grape cluster rot (tentative name) caused by Aspergillus tubingensis (Kim Young-soo et al., 2019, Korean Journal of Plant Pathology 25, 220-225); Effects of post-harvest treatment to enhance storage and distribution capabilities during the export of 'Campbell Early' and 'Shine Muscat' grapes (Kim Sung-ju, 2020, Ph.D. dissertation, Chungnam National University); Investigation of mass propagation and virus removal treatment conditions for the production of virus-free seedlings of Shine Muscat (Vitis vinifera 'Shine Muscat') (Kim Si-hong, 2023, Ph.D. dissertation, Kangwon National University); and Measurement of management efficiency and factor analysis of Shine Muscat grape growers – Focusing on production farms in the Gyeongbuk region (Lim Seung-ju et al., 2019, Journal of Food Distribution Research 49-72). Although studies on the effects of cluster thinning and growth regulator treatment on 'Shine Muscat' grapes (Shin Hyun-wook, 2019, Master's thesis, Kyungpook National University) and Characterization of the Mannitol, Exopolysaccharide Producing Lactic Acid Bacteria from Kimchi (Kang Yun-ji, 2023, Seoksan thesis, Gyeongsang National University) are known, there are no known studies on Shine Muscat jelly with excellent sensory properties and antithrombotic activity.

[0008] Regarding patent literature related to Shine Muscat, for example, Korean Registered Patent No. 10-2287416 discloses "complex fruit extract of Shine Muscat, green apple, green plum, and green papaya and cosmetic composition containing the same," Korean Published Patent No. 10-2023-0070717 discloses "method for manufacturing a beverage containing Shine Muscat and blueberry," No. 10-2023-0078852 discloses "Shine Muscat powder, Shine Muscat paste, Shine Muscat bread and method for manufacturing the same," and No. 10-2023-0111395 discloses "method for manufacturing fruit powder and paste and bread containing fruit powder," and Korean Patent No. 30-1138226 discloses "color chart for determining the ripeness of Shine Muscat grapes." However, to date, regarding Shine Muscat jelly with excellent sensory properties, antioxidant activity, and antithrombotic activity The current situation is that no research on this is known. Prior art literature

[0009] (Patent Document 0001) KR 10-2023-0078852 A The problem to be solved

[0010] The present invention was devised to solve the problems of the prior art as described above, and the problem to be solved by the present invention is to provide a Shine Muscat jelly using Shine Muscat, collagen, lactic acid bacteria, sugar, and konjac powder, and a method for manufacturing the same. means of solving the problem

[0011] To solve the above problems, the present invention provides a method for manufacturing Shine Muscat jelly comprising: (1) a step of obtaining a mature Shine Muscat crushed liquid; (2) a step of adding 20-40% by weight of the crushed liquid, 5-15% by weight of sugar, 1-3% by weight of konjac powder, 0.5-1.5% by weight of low molecular weight collagen, and 50-60% by weight of water, boiling for 2-5 minutes, and then cooling; and (3) a step of adding and mixing 0.5-1.5% by weight of lactic acid bacteria powder, dispensing into a jelly mold, and then cooling.

[0012] It is preferable that the above Shine Muscat has a sugar content of 15 to 18 Brix.

[0013] In addition, the present invention provides a Shine Muscat jelly produced by the above method of the present invention.

[0014] It is desirable that the above Shine Muscat jelly has antioxidant and antithrombotic activity. Effects of the invention

[0015] The Shine Muscat jelly of the present invention possesses the beneficial components of Shine Muscat and excellent sensory properties, and has high portability, accessibility, and preference. The Shine Muscat jelly has excellent flavor and exhibits strong nitrite scavenging activity and antithrombotic activity, making it a highly useful invention for the food industry as it can be expected to be utilized as a health functional food for improving blood circulation, inhibiting aging, inhibiting cancer, and relieving stress. Furthermore, increased economic benefits are expected in terms of the efficient utilization of Shine Muscat, which has a short shelf life, and the production of high-value-added jelly using low-grade fruit. Brief explanation of the drawing

[0016] Figure 1 is a photograph of Shine Muscat jelly prepared with various compositions. 1: Shine Muscat 15 wt%, sugar 5 wt%, konjac powder 1.7 wt%, water 78.3 wt%; 2: Shine Muscat 25 wt%, sugar 5 wt%, konjac powder 1.7 wt%, water 68.3 wt%; 3: Shine Muscat 35 wt%, sugar 0 wt%, konjac powder 1.7 wt%, water 63.3 wt%; 4: Shine Muscat 25 wt%, sugar 10%, konjac powder 1.7 wt%, water 63.3 wt%; 5: Shine Muscat 30 wt%, sugar 10 wt%, konjac powder 1.7 wt%, water 58.3 wt%. Figure 2 shows the results of measuring the physical properties of Shine Muscat jellies prepared with various compositions. 1: Shine Muscat 15 wt%, sugar 5 wt%, konjac powder 1.7 wt%, water 78.3 wt%; 2: Shine Muscat 25 wt%, sugar 5 wt%, konjac powder 1.7 wt%, water 68.3 wt%; 3: Shine Muscat 35 wt%, sugar 0 wt%, konjac powder 1.7 wt%, water 63.3 wt%; 4: Shine Muscat 25 wt%, sugar 10 wt%, konjac powder 1.7 wt%, water 63.3 wt%; 5: Shine Muscat 30 wt%, sugar 10 wt%, konjac powder 1.7 wt%, water 58.3 wt%. FIG. 3 is a photograph of (1) a jelly prepared by adding 1% by weight of collagen powder to 30% by weight of Shine Muscat, 10% by weight of sugar, 1.7% by weight of konjac powder, and 57.3% by weight of water, (2) a jelly prepared by adding 1% by weight of lactic acid bacteria powder to 30% by weight of Shine Muscat, 10% by weight of sugar, 1.7% by weight of konjac powder, and 57.3% by weight of water, and (3) a jelly prepared by adding 1% by weight of collagen powder and 1% by weight of lactic acid bacteria powder to 30% by weight of Shine Muscat, 10% by weight of sugar, 1.7% by weight of konjac powder, and 56.3% by weight of water. Figure 4 is a photograph of a jelly made using (1) crushed Shine Muscat, (2) spray-dried Shine Muscat powder, and (3) spray-dried grape (Campbell Early) powder. Specific details for implementing the invention

[0017] The present invention will be described in detail below.

[0018] To efficiently utilize Shine Muscat, the inventors of the present invention washed and cleaned the Shine Muscat, crushed and extracted the juice, added collagen, sugar, and konjac powder to the mixture, boiled it, and then cooled it. They then thoroughly mixed mixed lactic acid bacteria powder into the mixture, transferred it to a jelly mold, and cooled it to produce a Shine Muscat jelly food. This Shine Muscat jelly exhibits excellent sensory properties, strong nitrite scavenging ability, and antithrombotic activity, and health benefits can be expected from the addition of collagen and lactic acid bacteria.

[0019] Accordingly, the present invention provides a method for manufacturing Shine Muscat jelly comprising: (1) a step of obtaining a mature Shine Muscat crushed liquid; (2) a step of adding 20-40% by weight of the crushed liquid, 5-15% by weight of sugar, 1-3% by weight of konjac powder, 0.5-1.5% by weight of low molecular weight collagen, and 50-60% by weight of water, boiling for 2-5 minutes, and then cooling; and (3) a step of adding and mixing 0.5-1.5% by weight of lactic acid bacteria powder, dispensing into a jelly mold, and then cooling.

[0020] As a preferred embodiment, the method for manufacturing Shine Muscat jelly of the present invention may be manufactured by (1) washing mature Shine Muscat grapes and obtaining a crushed liquid thereof, (2) then adding 10% by weight of sugar, 1.7% by weight of konjac powder, 1% by weight of low molecular weight collagen, and 56.3% by weight of water to 30% by weight of the crushed Shine Muscat liquid, boiling at 100°C for 2 to 5 minutes, and then cooling to 60°C, and (3) then adding 1% by weight of mixed lactic acid bacteria powder and mixing well, then transferring to a jelly mold and cooling at room temperature.

[0021] It is preferable that the above Shine Muscat has a sugar content of 15 to 18 Brix.

[0022] The above Shine Muscat is preferably a mature Shine Muscat with the characteristic mango scent of Shine Muscat, and since the crushed liquid of Shine Muscat is used, the soft texture of the thin skin that consumers value is not required.

[0023] The Shine Muscat jelly according to the method for manufacturing Shine Muscat jelly of the present invention has excellent portability, accessibility, and shelf life, and has excellent sensory properties, nitrite scavenging ability, and antithrombotic activity.

[0024] Accordingly, the present invention provides a Shine Muscat jelly produced by the above method of the present invention.

[0025] It is desirable that the above Shine Muscat jelly has antioxidant and antithrombotic activity.

[0026] The above antioxidant can effectively remove reactive oxygen species exposed to human cells, and, for example, the above antioxidant may be associated with inhibiting skin aging, anticancer effects, prevention of cardiovascular diseases, etc.

[0027] Accordingly, the present invention provides a health functional food for antioxidant use through nitrite scavenging ability comprising the Shine Muscat jelly of the present invention.

[0028] In addition, the above antithrombotic activity may be various diseases associated with thrombosis. These diseases include, for example, arterial thrombosis such as acute myocardial infarction, chest pain, dyspnea, loss of consciousness, ischemic stroke, hemorrhagic stroke, headache, motor abnormalities, sensory abnormalities, personality changes, visual impairment, epileptic seizures, pulmonary thrombosis, deep vein thrombosis, lower extremity edema, pain, and acute peripheral arterial occlusion, and venous thrombosis such as deep vein thrombosis, portal vein thrombosis, acute renal vein occlusion, cerebral sinus thrombosis, and central retinal vein occlusion.

[0029] Accordingly, the present invention provides a health functional food for antithrombotic purposes intended to improve blood circulation, comprising the Shine Muscat jelly of the present invention.

[0030] Health functional foods containing the Shine Muscat jelly of the present invention include, for example, various food products, beverages, teas, vitamin complexes, health supplements, etc., and can be used in the form of powder, granules, tablets, capsules, or beverages.

[0031] In addition to containing Shine Muscat jelly as an essential ingredient in the indicated proportions, the health functional food of the present invention may contain food-grade acceptable food additives, such as natural carbohydrates and various flavoring agents, as additional ingredients.

[0032] Examples of the above natural carbohydrates include monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and polysaccharides such as dextrin and cyclodextrin, as well as common sugars and sugar alcohols such as xylitol, sorbitol, and erythritol.

[0033] As the above flavoring agent, natural flavoring agents such as stevia, taumatin, rebaudioside A, or glycyrrhizin, and synthetic flavoring agents such as saccharin and aspartame may be used. The ratio of the above natural carbohydrates is generally about 1 to 20 g, preferably about 5 to 12 g, per 100 ml of the health functional food of the present invention. In addition to the above, the health functional food of the present invention may contain various nutritional agents, vitamins, minerals, flavoring agents such as synthetic flavoring agents and natural flavoring agents, coloring agents and thickening agents, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, etc.

[0034] The present invention will be explained in more detail below through specific embodiments. The following embodiments describe a preferred embodiment of the present invention, and the scope of the present invention is not to be interpreted as being limited by the matters described in the following embodiments.

[0035] [Example]

[0036] Example 1: Preparation of Shine Muscat Jelly

[0037] The Shine Muscat used in this embodiment was Shine Muscat grown in Sangju, Gyeongbuk, South Korea in 2022 and stored under refrigeration. The washed and sorted Shine Muscat was ground and extracted using a screw press to recover the ground liquid. Subsequently, sugar, konjac powder, and water of various concentrations were added to the recovered ground liquid and mixed. The mixture was then boiled at 100°C for 2 to 5 minutes, transferred to a jelly mold, and cooled at room temperature to produce the product.

[0038] First, to produce Shine Muscat with excellent sensory properties, jellies were prepared by adding Shine Muscat, sugar, and konjac powder at various concentrations, and the compositions and photographs of the five types of jellies produced are presented in Table 1 and Figure 1.

[0039] [Table 1] Preparation of Shine Muscat Jelly of Various Compositions

[0040]

[0041] As a result of measuring the sensory properties and chewiness of the prepared jellies, as shown in Table 2 and Figure 1, the jelly prepared with 30% by weight of crushed Shine Muscat grapes, 10% by weight of sugar, 1.7% by weight of konjac powder, and 58.3% by weight of water had the best taste, aroma, and chewiness. In particular, in the case of the above composition, as can be seen from the force change measurement results of the jelly physical property measuring instrument in Figure 2, it exhibited soft chewiness along with a characteristic of adhering to the teeth moderately, resulting in the best texture. At this time, sensory evaluation was conducted on six professional researchers from the Department of Food and Nutrition, who evaluated the taste, aroma, texture, and overall preference using a 7-point scale (7 points: best, ~3.5 points: average, ~1 point: worst). The chewiness of the jelly was measured using a Texture analyzer FRTS-50N-I (Imada Co. LTD., Japan) and Force Recorder Professional Software (FRTS ver. 1.0), and the average value was presented after three repeated measurements. Hardness was measured using a disk probe, with a compression speed of 2.0 mm / sec and a compression displacement of 10 mm.

[0042] [Table 2] Evaluation of Sensory and Chewability of Shine Muscat Jelly of Various Compositions

[0043]

[0044] Example 2: Preparation of Shine Muscat Jelly with Added Lactic Acid Bacteria and Collagen

[0045] Shine Muscat jelly was prepared by repeatedly adding various concentrations of lactic acid bacteria and collagen to the composition determined in Example 1, consisting of 30% by weight of ground Shine Muscat extract, 10% by weight of sugar, 1.7% by weight of konjac powder, and 58.3% by weight of water, in order to impart additional health functional properties. As a result, as illustrated in Fig. 3, it was confirmed that the addition of 1% by weight of lactic acid bacteria and 1% by weight of collagen was most desirable, and in this case, no decrease in sensory properties such as taste, aroma, or chewiness was observed. However, when lactic acid bacteria and collagen were added simultaneously, an increase in yellowness was observed.

[0046] Example 3: Preparation of Shine Muscat Jelly with Added Lactic Acid Bacteria and Collagen

[0047] The characteristics of the Shine Muscat jelly finally determined in Example 2 (composition of 30 wt% Shine Muscat ground liquid, 10 wt% sugar, 1.7 wt% konjac powder, 1 wt% low molecular weight collagen, 1 wt% mixed lactic acid bacteria powder, and 58.3 wt% water) and a jelly prepared using commercially available Shine Muscat powder and grape (Campbell Early) powder were compared and evaluated. At this time, considering the moisture content of the Shine Muscat ground liquid and the concentration of excipients during spray drying, 10 wt% of Shine Muscat powder and grape (Campbell Early) powder were each added (Table 3 and Fig. 4).

[0048] [Table 3] Preparation of Jelly Using Shine Muscat Crushed Liquid and Powder

[0049]

[0050] As shown in Figure 3, when crushed Shine Muscat extract was added, a darker yellow color was produced compared to when commercially available Shine Muscat powder was added, while when commercially available grape powder was used, a pink jelly was produced. The results of the color difference analysis for the three types of jelly are shown in Table 4, and when crushed Shine Muscat extract was added, the lightness and yellowness were significantly higher than in other cases. In addition, in terms of sensory quality, the case with crushed Shine Muscat extract added showed the highest sensory quality. These results suggest that although it may incur some cost, it is desirable to use crushed Shine Muscat extract to produce Shine Muscat jelly with excellent sensory quality.

[0051] At this time, color difference analysis was performed using a Hunter Color Difference meter (Super color SP-80 Colormeter, Tokyo Denshoku Co., Japan), and lightness (white 100~0 black), redness (red 100~-80 green), and yellowness (yellow 70~-80 black) were measured. The chromaticity of the standard white plate was set with an L value of 92.44, an a value of -0.06, and a b value of 1.35 as the standard. The average value was calculated by measuring three times per sample, and the color difference (△E) was calculated using the following formula.

[0052]

[0053] [Table 4] Color difference analysis of the Shine Muscat jelly of the present invention

[0054]

[0055] Example 4: Antithrombotic activity of the Shine Muscat jelly of the present invention

[0056] The antithrombotic activity of the three jellies prepared in Example 3 was measured, and the results are shown in Table 5. The blood coagulation inhibitory activity was evaluated according to previously reported methods (Sohn et al., 2004. Kor. J. Pharmacogn 35. 52-61; Kwon et al., 2004. J. Life Science, 14. 509-513; Ryu et al., 2010. J. Life Science, 20. 922-928), and thrombin time, prothrombin time, and APT time were measured. Commercially available control plasma (MD Pacific Technology Co., Ltd, Huayuan Industrial Area, China) was used, and the thrombin time, prothrombin time, and APT time measurements were performed as follows.

[0057] Thrombin Time

[0058] At 37°C, 50 μl of 0.5 U thrombin (Sigma Co., USA), 50 μl of 20 mM CaCl2, and 10 μl of sample extracts of various concentrations were mixed in the tube of an Amelung coagulometer KC-1A (Japan) and reacted for 2 minutes. Afterward, 100 μl of plasma was added, and the time until the plasma coagulated was measured. Aspirin (Sigma Co., USA) was used as a control, and DMSO was used as the solvent control instead of the sample. In the case of DMSO, a coagulation time of 32.1 seconds was observed. The thrombin inhibitory effect was expressed as the average of experiments repeated at least three times, and thrombin inhibitory activity was expressed as the value obtained by dividing the coagulation time upon sample addition by the coagulation time of the solvent control.

[0059] Prothrombin time

[0060] 70 μl of standard plasma (MD Pacific Co., China) and 10 μl of sample solutions of various concentrations were added to the tubes of an Amelung coagulometer KC-1A (Japan). After heating at 37°C for 3 minutes, 130 μl of PT reagent was added, and the time until the plasma coagulated was recorded as the average of three repeated experiments. Aspirin (Sigma Co., USA) was used as a control, and DMSO was used as the solvent control instead of the sample. In the case of DMSO, a coagulation time of 18.1 seconds was observed. Prothrombin inhibitory activity was expressed as the value obtained by dividing the coagulation time upon sample addition by the coagulation time of the solvent control.

[0061] aPTT (activated Partial Thromboplastin Time)

[0062] 100 μl of plasma and 10 μl of sample extracts of various concentrations were added to the tube of an Amelung coagulometer KC-1A (Japan) and heated at 37°C for 3 minutes, after which 50 μl of aPTT reagent (Sigma, ALEXIN TM ) was added and incubated again at 37°C for 3 minutes. Afterward, 50 μl of CaCl2 (35 mM) was added, and the time until plasma coagulation was measured. DMSO was used as the solvent control instead of the sample, and in this case, a coagulation time of 55.1 seconds was observed. The aPTT result was expressed as the average of three repeated experiments, and blood coagulation factor inhibitory activity was expressed as the value obtained by dividing the aPTT time at the time of sample addition by the aPTT time of the solvent control.

[0063] [Table 5] Blood coagulation inhibitory activity of the Shine Muscat jelly of the present invention

[0064]

[0065] As shown in Table 5, aspirin (antithrombotic agent trade name: Protect), used as the active control, was confirmed to exhibit excellent antithrombotic activity at a concentration of 1.5 mg / ml, extending thrombin time, prothrombin time, and APT time by 1.26, 1.30, and 1.33 times, respectively. In the case of the jelly prepared by adding crushed Shine Muscat extract, it was confirmed to exhibit excellent antithrombotic activity, extending thrombin time, prothrombin time, and APT time by 1.84, 1.24, and 1.94 times, respectively. On the other hand, in the case of the jelly prepared using hot-air dried Shine Muscat powder, the thrombin time showed excellent thrombin inhibitory activity, increasing by approximately 2.2 times compared to the control group, but the prothrombin time and APT time were relatively weak. In addition, in the case of the jelly prepared using grape powder (hot-air dried powder of Campbell Early), the thrombin time and prothrombin time increased by 1.31 times and 1.00 times, respectively, compared to the control group, which was relatively weak; however, the APT time increased by 1.63 times compared to the control group, confirming the inhibitory effect of grapes on endogenous thrombus formation. However, considering the cascade reaction of thrombus formation, the overall inhibition of blood coagulation factors, prothrombin, and thrombin is required for antithrombotic activity; thus, it was confirmed that the most ideal antithrombotic activity was observed in the jelly prepared by adding crushed Shine Muscat extract.

[0066] Example 5: Nitrite scavenging activity of the Shine Muscat jelly of the present invention

[0067] Nitrite scavenging activity was measured for the three types of jellies prepared in Example 3, and the results are shown in Table 6. Nitrite scavenging activity can prevent cancer caused by nitrite and also contributes to antioxidant activity.

[0068] For the measurement of nitrite scavenging activity, the sample solution was added to a nitrite solution (1 mM), and 0.1 N HCl was added to adjust the pH to 1.2. After reacting at 37°C for 1 hour, Griess reagent (Sigma Co., USA) was added and mixed. Subsequently, after standing at room temperature for 15 minutes, the absorbance was measured at 520 nm to determine the amount of residual nitrite. The nitrite scavenging activity (%) was calculated using the following formula.

[0069] [Table 6] Evaluation of nitrite scavenging activity of the Shine Muscat jelly of the present invention

[0070]

[0071] As shown in Table 6, the jelly prepared by adding crushed Shine Muscat extract exhibited very strong nitrite scavenging activity, unlike other jellies. Although the activity was weak compared to Vitamin C used as a control, it showed more than 6 times stronger activity compared to other jellies. In addition, since it has been reported that nitrite is involved in thrombus formation (Martinez, M., et al., 2013. Free Radic. Biol. Med. 65, 411-418, Matarrese, P., et al., 2005. FASEB J. 19, 416-418, Wang, L., et al., 2017. Sci. Rep. 7, 12429), it is believed that the jelly prepared by adding crushed Shine Muscat extract of the present invention contributes to antithrombotic and antioxidant activities due to nitrite scavenging and inhibition of thrombus-forming factors and enzymes. Meanwhile, in the evaluation of DPPH anion scavenging activity, ABTS cation scavenging activity, and reducing power for the three types of jellies mentioned above, no significant differences were found, and overall, they showed weak active ion scavenging activity.

[0072] [Research and Development Project]

[0073] - Project Number: 2023-0154

[0074] - Supervising Agency: Gyeongsangbuk-do

[0075] - Research Management Agency: Andong National University Industry-Academic Cooperation Foundation

[0076] - Research Project Name: 2023 Agriculture and Fisheries R&D Revitalization Project

[0077] - Research Project Title: Development of High Value-Added Processed Products and Future Directions for the Revitalization of the Gyeongbuk Shine Muscat Industry

[0078] - Contribution rate: 100%

Claims

Claim 1 delete Claim 2 delete Claim 3 A Shine Muscat jelly comprising a mature Shine Muscat ground liquid, wherein the mixture comprises 20-40% by weight of the said Shine Muscat ground liquid, 5-15% by weight of sugar, 1-3% by weight of konjac powder, 0.5-1.5% by weight of low molecular weight collagen, and 50-60% by weight of water, and is prepared by adding 0.5-1.5% by weight of lactic acid bacteria powder to a mixture that has been heated and then cooled, wherein the thrombin time is extended by 80% or more, the prothrombin time is extended by 20% or more, the APT time is extended by 90% or more, and the nitrite scavenging ability is 30% or more compared to Vitamin C. Claim 4 delete

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