Daily red ginseng jelly for nutritional snack and its manufacturing method

Abstract

The present invention relates to a daily nutritional snack red ginseng jelly and a method for manufacturing the same, which is differentiated into a chewy gummy-type and soft dual-texture jelly that is easy to eat by adding yogurt powder as an optimal natural ingredient that can mask the bitter taste and unique aroma of red ginseng, which may cause aversion, while maintaining a healthy image, to a jelly that is enjoyed as a snack even by children, and by adding fruit concentrate, natural fermented vinegar, and vitamin C. It is manufactured as a jelly with a chewy gummy-type and soft dual-texture that children like, and vacuum-packed in a predetermined size so that it is convenient to eat, easy to carry and store, and can provide children with a healthy and delicious nutritional snack, thereby having the useful effect of increasing children's consumption of red ginseng.

Description

Technology Field

[0001] The present invention relates to a red ginseng jelly containing red ginseng extract, and more specifically, to a red ginseng jelly for daily nutritional snacks that is easy to eat with a chewy gummy-like texture and soft dual texture, and a method for manufacturing the same, wherein yogurt powder is added as an optimal natural ingredient to mask the bitter taste and unique aroma of red ginseng that may cause aversion while maintaining a healthy image, in addition to adding red ginseng extract containing various types of physiologically active ingredients beneficial to the human body to a jelly that even children enjoy as a snack, and fruit concentrate, natural fermented vinegar, and vitamin C. Background Technology

[0002] Jelly is a type of sugar-preserved food in a semi-solid state with excellent shelf life, made by using a gelling agent such as pectin, gelatin, agar, or alginic acid along with sugars and controlling acidity, sugar content, and temperature.

[0003] Gelling agents are hydrophilic colloids capable of forming gels and are widely used in the manufacture, processing, and cooking of food. Because gelling agents fix fluidity, shape, or improve texture, they are used to provide a smooth or soft mouthfeel by considering gelling conditions such as acid resistance, salt resistance, and transparency, as well as ease of handling, price, and supply stability.

[0004] Ginseng and red ginseng are popular among middle-aged people in their 40s and 50s because they contain various bioactive components such as Rb1,2, Rh1,2, Rg1,2,3, Re, Rf, Ro, and Rd, which are constituents of ginsenosides. However, they are representative health foods that children and women are reluctant to consume because saponins, which are glycosides composed of sugars and carbohydrates found in the roots, have a distinctive bitter taste. In particular, the bitter taste becomes even stronger when chilled. Consequently, as the bitter taste of ginseng and red ginseng is burdensome for young people and foreigners, new demand is being sought through the development of products such as teas, candies, and sugar-infused extracts.

[0005] Red ginseng refers to light yellowish-brown or light reddish-brown ginseng produced by selecting fresh ginseng, steaming it without removing the skin, and drying it. In particular, during the processing of white ginseng—which is obtained by drying fresh ginseng in its natural state—into red ginseng, structural changes occur in the substances contained in white ginseng, generating new physiologically active components beneficial to the human body. These new physiologically active components exhibit excellent pharmacological activity unique to red ginseng, and recently, many clinical discoveries regarding this have been reported.

[0006] To explain the general characteristics of red ginseng known to date: First, because it undergoes a steaming manufacturing process, various enzymes are inactivated, preventing the deterioration of the contents and ensuring that the components remain highly stable even during long-term storage. Second, it is known that red ginseng generates a significant amount of browning reaction byproducts during the manufacturing process. Third, since red ginseng is processed without removing the peel, the various active ingredients located just inside the peel are preserved, resulting in superior efficacy.

[0007] In addition, components contained in red ginseng, such as maltol (an antioxidant), various amino acids, and organic fatty acids, help restore vitality, boost immunity, and provide nourishment and strengthen the body when consumed.

[0008] In addition to these, the known benefits of red ginseng include the prevention of diabetes, anticancer effects, promotion of fatigue recovery, enhancement of endurance, stimulation of brain activity, and prevention of high blood pressure; furthermore, it demonstrates excellent efficacy against almost all diseases of the human body.

[0009] By adding red ginseng, which possesses such outstanding efficacy, to the jelly, it becomes possible to enjoy the jelly as a health food rather than simply as a snack for boredom.

[0010] In order for red ginseng to be used as a nutritious snack even for children, it is important not only to enhance palatability by tailoring the ingredients to children's preferences but also to process and commercialize the product so that it is convenient to keep close at hand and use anytime, anywhere.

[0011] However, currently marketed red ginseng products utilize the original extract as is or in powder form, and conventional jellies are mainly agar jellies made from agar, resulting in a dry or hard texture with added red ginseng flavor, which limits the main consumer base to adults. While there are various stick-type jellies for children, there are only one or two types of gummy jellies. These gummy jellies lacked the completeness of optimal ingredients and recipes that are healthy and non-artificial, while still capturing the strong and unique aroma and bitter taste of red ginseng. Furthermore, regarding texture, there was a problem in that many products were skewed toward one side, whereas the trend is for a dual texture that is both chewy and soft.

[0012] Furthermore, children and adolescents who need the beneficial components of red ginseng find it difficult to consume naturally due to aversion to its bitter taste and distinctive aroma; additionally, there were issues with low palatability and inconvenience in consumption, making it difficult for consumers, including children, to keep it readily available as a daily nutritional snack.

[0013] Therefore, there is a need for the development of a jelly composition using red ginseng that contains beneficial components of red ginseng, can achieve a chewy yet soft texture when chewed, and has improved sensory characteristics so that the characteristic bitter taste of red ginseng is reduced and an appropriate aroma can be felt.

[0014] Recently, while there are positive aspects such as children gaining weight and growing taller due to increased consumption of healthy foods and more opportunities for snacks, significant social problems have emerged regarding childhood obesity and diabetes caused by high calorie intake. Jelly, typically served as a snack for children, usually consists of less than 55% sugar and more than 45% fruit juice by weight. Since it primarily uses sugar and fruit juice, it has a high carbohydrate content; consequently, consuming jelly leads to significant calorie accumulation in the body, raising concerns about the development of obesity and metabolic syndrome. Therefore, there is an urgent need for the development of healthy jellies for children that pose no risk of disease. Prior art literature

[0015] Korean Patent Publication No. 10-2017-0000021 (Published Jan. 2, 2017), "Red ginseng jelly and method of manufacturing the same"; Korean Registered Patent Publication No. 10-2373823 (Published Mar. 14, 2022), "Jelly composition containing red ginseng concentrate"; Korean Registered Patent Publication No. 10-2384885 (Published Apr. 11, 2022), "Red ginseng gelatin jelly containing fruit flavor and method of manufacturing the same" The problem to be solved

[0016] To resolve the above-mentioned problems, the objective of the present invention is to provide a daily nutritional snack red ginseng jelly that is convenient for even children to eat frequently anytime and anywhere, by deriving an optimal blend of ingredients and content that includes red ginseng extract for a gummy jelly formulation liked by children, adding yogurt powder as an optimal natural ingredient with a healthy image to mask the bitter taste and unique aroma of red ginseng, and including fruit concentrate, natural fermented vinegar, and vitamin C, thereby maximizing the pharmacological efficacy of red ginseng, realizing a dual texture that allows one to feel both chewiness and softness simultaneously when chewing, and having less of the unique bitter taste of red ginseng and an appropriate aroma.

[0017] Another objective of the present invention is to provide a method for manufacturing red ginseng jelly for daily nutritional snacks by including red ginseng extract for a gummy jelly formulation that children like, adding yogurt powder as an optimal natural ingredient with a healthy image, and manufacturing it in a jelly form having a recipe that includes fruit concentrate, natural fermented vinegar, and vitamin C. means of solving the problem

[0018] The red ginseng jelly for daily nutritional snacks according to the present invention for achieving the above-mentioned purpose is,

[0019] 1) A red ginseng jelly comprising red ginseng extract, wherein the red ginseng jelly comprises maltitol syrup, D-maltitol, purified water, gelatin, red ginseng extract, yogurt powder, vitamin C, acidity regulator, natural fermented vinegar, fruit concentrate, fruit flavoring, and pectin, wherein, based on the total weight of the red ginseng jelly, the maltitol syrup 35 to 45 weight%, D-maltitol 20 to 35 weight%, purified water 10 to 30 weight%, and gelatin 4 to 12 weight%, It is characterized by comprising 4 to 8 weight% of red ginseng extract with a solid content of 3% or more processed from fresh ginseng aged 5 years or older, 1 to 3 weight% of yogurt powder, 0.5 to 2 weight% of vitamin C, 0.5 to 1.5 weight% of acidity regulator, 0.5 to 1.5 weight% of natural fermented vinegar, 0.5 to 1.5 weight% of fruit concentrate, 0.2 to 1 weight% of fruit flavoring, and 0.1 to 0.5 weight% of pectin, and making a semi-solid red ginseng jelly with the above ingredients, and cutting the red ginseng jelly into bite-sized pieces for convenient carrying and eating.

[0020] 2) The red ginseng jelly of the present invention is further characterized in that the acidity regulator is one or more of citric acid, sodium citrate, and trisodium citrate, the natural fermented vinegar is one of apple juice fermented vinegar, pineapple juice fermented vinegar, and peach juice fermented vinegar, the fruit concentrate is strawberry concentrate or pineapple concentrate, and the fruit flavor is strawberry flavor or pineapple flavor.

[0021] 3) Meanwhile, in another aspect of the present invention, a method for manufacturing red ginseng jelly for daily nutritional snacks is,

[0022] A method for manufacturing red ginseng jelly containing red ginseng extract, comprising: a step of mixing water with red ginseng powder or red ginseng powder obtained by finely grinding red ginseng processed from fresh ginseng aged 5 years or older, and heating at 70 to 90°C for 20 to 30 hours to extract a red ginseng extract (Step 1); a step of filtering the red ginseng extract through a filter screen of 90 to 110 mesh to produce a red ginseng extract (Step 2); and a mixed material containing the red ginseng extract, comprising 35 to 45% by weight of maltitol syrup, 20 to 35% by weight of D-maltitol, 10 to 30% by weight of purified water, and 4 to 12% by weight of gelatin. A step of preparing and weighing, according to the ingredients and mixing ratios, 4 to 8 weight% of red ginseng extract with a solid content of 3% or more, 1 to 3 weight% of yogurt powder, 0.5 to 2 weight% of vitamin C, 0.5 to 1.5 weight% of acidity regulator, 0.5 to 1.5 weight% of natural fermented vinegar, 0.5 to 1.5 weight% of fruit concentrate, 0.2 to 1 weight% of fruit flavoring, and 0.1 to 0.5 weight% of pectin (Step 3); The method comprises a step of selecting 35 to 45% by weight of maltitol syrup, 20 to 35% by weight of D-maltitol, 10 to 30% by weight of purified water, 4 to 12% by weight of gelatin, and 0.1 to 0.5% by weight of pectin according to the ingredients and mixing ratios from among the weighed mixed materials to prepare a sugar-gelling agent composition, and heating and stirring at 80 to 90°C for 5 to 10 minutes (Step 4); a step of obtaining a red ginseng jelly solution by obtaining a red ginseng jelly solution by gelling a mixture of the remaining materials, including the red ginseng extract not selected in Step 4 among the mixed materials weighed in Step 3, and the sugar-gelling agent composition prepared in Step 4, by heating and stirring at 80 to 90°C for 5 to 10 minutes; and a molding step (Step 6) of molding the red ginseng jelly solution obtained through the step of obtaining a red ginseng jelly solution.

[0023] 4) The method for manufacturing red ginseng jelly according to the present invention is further characterized in that the acidity regulator is one or more of citric acid, sodium citrate, and trisodium citrate, the natural fermented vinegar is one of apple juice fermented vinegar, pineapple juice fermented vinegar, and peach juice fermented vinegar, the fruit concentrate is strawberry concentrate or pineapple concentrate, and the fruit flavor is strawberry flavor or pineapple flavor.

[0024] Accordingly, the red ginseng jelly of the present invention is manufactured using red ginseng beneficial to the human body as a jelly with a chewy gummy texture that children like, and a soft texture, and is molded into a predetermined size so that it is convenient to eat and easy to carry and store, thereby providing a healthy and delicious nutritional snack to children.

[0025] The above weight % may be stated in parts by weight. Effects of the invention

[0026] The red ginseng jelly of the present invention solves the problem of not being easily accessible despite the proven health-promoting effects of red ginseng. By using red ginseng beneficial to the human body, it is manufactured as a jelly with a dual texture—chewy and soft—that children like, and molded into a predetermined size, it is convenient to eat, easy to carry and store, and can provide children with a healthy and delicious nutritional snack, thereby having the useful effect of increasing children's consumption of red ginseng.

[0027] In addition, it contains beneficial components of red ginseng and can achieve a dual texture that is chewy yet soft when chewed. Furthermore, it has the effect of improving sensory characteristics so that the characteristic bitterness of red ginseng is reduced and an appropriate aroma can be felt, and since it is sugar-free, there is no concern about causing obesity or metabolic syndrome, so even children can enjoy it without aversion. Brief explanation of the drawing

[0028] FIG. 1 is a drawing illustrating a method for manufacturing red ginseng jelly containing red ginseng extract according to an embodiment of the present invention. Specific details for implementing the invention

[0029] Specific details regarding the problem to be solved, the means for solving the problem, and the effects of the invention as described above are included in the embodiments and drawings to be described below. The advantages and features of the present invention, and the methods for achieving them, will become clear by referring to the embodiments described below in detail together with the accompanying drawings.

[0030] Terms or words used in the specification and claims of the present invention shall not be interpreted as being limited to their ordinary or dictionary meanings, and shall be interpreted in a meaning and concept consistent with the technical spirit of the present invention, based on the principle that the inventor may appropriately define the concept of the terms to best describe his invention.

[0031] The scope of the present invention is not limited to the embodiments described below, and various modifications can be made by persons skilled in the art within the scope of the technical essence of the present invention.

[0032] Jelly is a type of sugar-preserved food in a semi-solid state with excellent shelf life, made by controlling acidity, sugar content, and temperature using gelling agents such as pectin, gelatin, agar, or alginic acid.

[0033] Gelling agents are hydrophilic colloids capable of forming gels and are widely used in the manufacture, processing, and cooking of food. Because gelling agents fix fluidity, shape, or improve texture, they are used to provide a smooth or soft mouthfeel by considering gelling conditions such as acid resistance, salt resistance, and transparency, as well as ease of handling, price, and supply stability.

[0034] Red Ginseng Jelly for Daily Nutritional Snacks

[0035] In this invention, a recipe is formulated to enable children who avoid red ginseng due to its bitter taste and unique aroma to consume the active ingredients of red ginseng deliciously by offsetting these with the taste and aroma of fruit materials and other ingredients to create a sweet, sour, and chewy gummy jelly. The basic components are a red ginseng jelly comprising maltitol syrup, D-maltitol, purified water, gelatin, red ginseng extract, yogurt powder, vitamin C, acidity regulator, fruit fermented vinegar, fruit concentrate, fruit flavor, and pectin. Based on the total weight of the red ginseng jelly, the composition comprises 35 to 45% by weight of maltitol syrup, 20 to 35% by weight of D-maltitol, 10 to 30% by weight of purified water, and 4 to 12% by weight of gelatin. It is a differentiated nutritional snack containing healthy ingredients including 4 to 8 weight% of red ginseng extract processed from fresh ginseng aged 5 years or older with a solid content of 3% or more, 1 to 3 weight% of yogurt powder, 0.5 to 2 weight% of vitamin C, 0.5 to 1.5 weight% of acidity regulator, 0.5 to 1.5 weight% of fruit fermented vinegar, 0.5 to 1.5 weight% of fruit concentrate, 0.2 to 1 weight% of fruit flavoring, and 0.1 to 0.5 weight% of pectin.

[0036] The present invention provides a red ginseng jelly that allows the beneficial components of red ginseng to be easily consumed anytime and anywhere, and is commercialized by molding it into a predetermined size for convenient long-term preservation and consumption, thereby making it easy to carry and convenient for even children to eat as a snack anytime and anywhere, and thus can be used as a daily nutritional snack for children.

[0037] The bitter taste of red ginseng does not dissolve well in water, and compared to other basic tastes such as sweet, sour, and salty, it takes a long time for taste cells to detect it, and it has the characteristic of lingering for a long time, allowing one to feel the bitter taste for a long period.

[0038] For these reasons, red ginseng is difficult for children and people sensitive to bitter tastes to consume, and most red ginseng products increase the bitterness by incorporating natural ingredients to enhance their functional properties. Therefore, technology to remove or mask the bitterness of red ginseng is crucial.

[0039] One of the commonly used methods to mask the bitter taste of red ginseng is to enhance the sweetness of the food by adding extra sugar or other sweeteners. However, adding sugar or sweeteners increases the calorie content of the product, which does not align with the preferences of modern consumers seeking low-calorie foods for health reasons. Furthermore, it poses a problem in that it is difficult to consume not only for consumers sensitive to blood sugar levels, such as diabetic patients, but also for patients with hyperlipidemia.

[0040] Since the present invention contains red ginseng components in the jelly, the amount of fruit material capable of replacing the bitter taste of red ginseng, as well as the amount of other raw materials, must be considered to enhance texture and palatability.

[0041] In the present invention, maltitol syrup and the sugar alcohol D-maltitol are used to provide sweetness instead of sugars such as sugar and starch syrup.

[0042] The maltitol syrup (reduced malt syrup) used in the present invention is a substance obtained by adding hydrogen to the reducing terminal groups of sugars, and it is a product that has a sweet taste and improves upon the disadvantages of sugars such as sucrose, glucose, and starch syrup. In particular, sugars have the disadvantage of browning (Maillard reaction) when heated, which causes the loss of the original taste and aroma of the product, but maltitol does not exhibit this phenomenon, making it possible to replace all sugars. In addition to physiological characteristics, it has a natural sweetening effect, along with a refreshing sensation, excellent moisture control effect, thermal stability, low coloration, and anti-denaturation effect.

[0043] The maltitol syrup contained in the red ginseng jelly of this embodiment can reduce the bitterness of the red ginseng extract and improve sensory characteristics by imparting sweetness.

[0044] The red ginseng jelly of this embodiment may contain 35 to 45% by weight of maltitol syrup based on total weight.

[0045] If the red ginseng jelly of the present embodiment contains less than 35% by weight of maltitol syrup based on total weight, the effect of reducing the bitterness of the red ginseng extract is weaker than when it contains 35% to 45% by weight of maltitol syrup, and there may be a problem of reduced sensory characteristics such as sweetness. On the other hand, if the red ginseng jelly of the present embodiment contains more than 45% by weight of maltitol syrup based on total weight, it is difficult to implement the jelly formulation compared to when it contains 35% to 45% by weight of maltitol syrup, so it may be difficult to implement a dual texture that allows one to feel both chewiness and softness at the same time when chewing, and sensory characteristics may be reduced due to excessive sweetness.

[0046] D-maltitol used in this invention belongs to the category of sugar alcohols and is a disaccharide produced by adding hydrogen to maltose obtained from starch. It is a sugar alcohol that is sweet but low in calories and is used as a sugar substitute; as oral bacteria cannot utilize it during metabolic processes, it does not cause tooth decay and does not cause a rapid rise in blood sugar levels.

[0047] Furthermore, it has the significant advantage of being lower in calories compared to sugar, helping to prevent obesity and raise blood sugar levels less; it has a similar flavor to sugar but does not cause cavities, which are essential for growing children. Therefore, D-maltitol is added not only to provide nutrients, aroma, and taste, but also to prevent cavities.

[0048] D-maltitol contained in the red ginseng jelly of this embodiment can reduce the bitterness of the red ginseng extract and improve sensory characteristics by imparting sweetness.

[0049] The red ginseng jelly of this embodiment may contain 20 to 35 weight percent of D-maltitol based on total weight.

[0050] If the red ginseng jelly of the present embodiment contains less than 20% by weight of D-maltitol based on total weight, the effect of reducing the bitterness of the red ginseng extract is weaker than when containing 20% ​​to 35% by weight of D-maltitol, and there may be a problem of reduced sensory characteristics such as sweetness. On the other hand, if the red ginseng jelly of the present embodiment contains more than 35% by weight of D-maltitol based on total weight, it is difficult to implement the jelly formulation compared to when containing 20% ​​to 35% by weight of D-maltitol, so it may be difficult to implement a dual texture that allows one to feel both chewy and soft at the same time when chewing, and sensory characteristics may be reduced due to excessive sweetness.

[0051] The purified water used in the present invention is a material for mixing the above materials in liquid form, and controls the concentration to ensure that the red ginseng jelly has a chewy gummy texture and a soft dual texture, and allows the components of the red ginseng jelly to be uniformly mixed.

[0052] The red ginseng jelly of this embodiment may contain 10 to 30% by weight of purified water based on the total weight.

[0053] If the red ginseng jelly of the present embodiment contains less than 10% by weight of purified water based on the total weight, the components of the red ginseng jelly are not mixed uniformly compared to when it contains 10% to 30% by weight of purified water, and the effect of having a dual texture that is both chewy and soft may be weaker. On the other hand, if the red ginseng jelly of the present embodiment contains more than 30% by weight of purified water based on the total weight, it is more difficult to implement the jelly formulation compared to when it contains 10% to 30% by weight of purified water, so it may be difficult to implement a dual texture that allows one to feel both chewy and soft at the same time when chewing, and the sensory characteristics may be degraded due to excessive moisture.

[0054] In particular, since the red ginseng jelly of the present invention contains liquid maltitol syrup, red ginseng extract, natural fermented vinegar, and fruit concentrate, it is necessary to carefully control the amount of purified water mixed in.

[0055] Meanwhile, jelly is a sugary food containing approximately 20% moisture and is made by adding sugars and a gelling agent of an appropriate concentration to fruit juice. The manufacturing process generally involves mixing sugars and a gelling agent, followed by concentration, molding, and drying.

[0056] Types of gelling agents include pectin, agar, gelatin, and starch, and accordingly, types of jelly can be classified into pectin jelly, agar jelly, gelatin jelly, and starch jelly.

[0057] Depending on the type of gelling agent, the chewiness, such as the formation of a firm texture and toughness, varies. Pectin jelly breaks easily and has a slight chewiness, agar jelly breaks more easily, gelatin jelly is tough and has excellent chewiness, and starch jelly makes the texture firm.

[0058] In other words, in terms of texture, pectin jelly breaks easily and has a slight chewiness, gelatin jelly is tough and has excellent chewiness, and starch jelly has a firm texture, satisfying the diverse tastes of consumers. In particular, since jelly is mainly sweetened by sugars, it is primarily used as a snack for children or as a dessert after meals. Due to its soft texture and characteristics of being easy to chew and swallow, it is also being actively developed as a food for children and the elderly.

[0059] Gelatin, which is a gelling agent used in the present invention, is a type of induced protein obtained by treating collagen, a natural protein constituting animal hides, tendons, cartilage, etc., with hot water. The gelatin contained in the red ginseng jelly of this embodiment gels the red ginseng jelly to enable the realization of a jelly formulation, and when used together with pectin, it enables the realization of a dual texture in which one can simultaneously feel a chewy, gummy texture and a soft texture when chewing.

[0060] The red ginseng jelly of this embodiment may contain 4 to 12 weight percent of gelatin based on total weight.

[0061] If the red ginseng jelly of the present embodiment contains less than 4% by weight of gelatin based on the total weight, it is more difficult to implement the jelly formulation than when it contains 4 to 12% by weight of gelatin, and it may be difficult to achieve a dual texture that allows one to feel both a chewy gummy texture and softness simultaneously when chewing. On the other hand, if the red ginseng jelly of the present embodiment contains more than 12% by weight of gelatin based on the total weight, there may be a problem with the texture becoming hard and tough compared to when it contains 4 to 12% by weight of gelatin, and the sensory characteristics may be significantly degraded.

[0062] The red ginseng extract used in the present invention may refer to a product obtained by heating and extracting juice from crushed red ginseng processed from fresh ginseng aged 5 years or older in purified water, or by heating red ginseng powder in purified water and separating the residue. Specifically, the red ginseng extract may have a solid content of 3% by weight or more, so when consuming the red ginseng jelly, one can feel the subtle aroma and taste of red ginseng due to the addition of the red ginseng extract. Furthermore, since the red ginseng extract contained in the red ginseng jelly of this embodiment contains beneficial components including ginsenosides, consumers can improve their health functions by consuming the jelly.

[0063] The red ginseng jelly of this embodiment may contain 4 to 8 weight percent of red ginseng extract based on total weight.

[0064] If the red ginseng jelly of the present embodiment contains less than 4% by weight of red ginseng extract based on total weight, the nutritional content of the red ginseng extract is lower than when it contains 4% to 8% by weight, so the degree of improvement in health function due to the red ginseng content may be negligible. On the other hand, if the red ginseng jelly of the present embodiment contains more than 8% by weight of red ginseng extract based on total weight, there may be a problem where the overall taste of the jelly is not good because the bitter taste of red ginseng is stronger than when it contains 4% to 8% by weight of red ginseng extract.

[0065] The yogurt powder used in the present invention, which is a processed sugar product, is also called lactic acid bacteria powder or yogurt powder, and is a powder-type product that provides the taste and nutrition of yogurt. It contains probiotics, that is, beneficial intestinal bacteria, to support intestinal health, and can be easily mixed into yogurt or other foods and beverages, thereby adding yogurt flavor and increasing nutrient content.

[0066] The red ginseng jelly of this embodiment may contain 1 to 3 weight percent of yogurt powder based on the total weight.

[0067] If the red ginseng jelly of the present embodiment contains less than 1% by weight of yogurt powder based on the total weight, the nutritional content of the yogurt powder is lower than when the yogurt powder is contained in 1 to 3% by weight, so the degree of improvement in health functions due to the inclusion of yogurt powder may be negligible, and the effect of reducing the bitter taste of red ginseng due to the yogurt flavor is small. On the other hand, if the red ginseng jelly of the present embodiment contains more than 3% by weight of yogurt powder based on the total weight, the yogurt powder is 1 to Compared to including 3% by weight, there may be issues with weight management or intestinal bacterial imbalance caused by probiotics.

[0068] Vitamin C used in the present invention is one of the trace elements for maintaining human body functions and health, and is also called ascorbic acid. The vitamin C contained in the red ginseng jelly of this embodiment can improve sensory characteristics by imparting a sour taste while also enhancing human body functions and health functions.

[0069] The red ginseng jelly of this embodiment may contain 0.5 to 2% by weight of vitamin C based on the total weight.

[0070] If the red ginseng jelly of the present embodiment contains less than 0.5% by weight of vitamin C based on total weight, there may be a problem in that the effect of improving human body function and health function is negligible compared to when vitamin C is contained in 0.5% to 2% by weight, and it may be difficult to implement a sour taste to reduce the bitter taste of red ginseng. On the other hand, if the red ginseng jelly of the present embodiment contains more than 2% by weight of vitamin C based on total weight, there may be a problem in that sensory characteristics are degraded due to an excessive sour taste compared to when vitamin C is contained in 0.5% to 2% by weight.

[0071] The acidity regulator used in the present invention is a food additive used to appropriately adjust the acidity of food, such as citric acid, malic acid, sodium citrate, trisodium citrate, sodium carbonate, sodium bicarbonate, sodium triphosphate, potassium carbonate, and potassium triphosphate. In the present invention, acidity is preferably adjusted in red ginseng jelly by using one or more of citric acid, sodium citrate, and trisodium citrate. At this time, the acidity is adjusted so that the pH becomes 3.2 to 4.0. A person skilled in the art may select a suitable type of acidity regulator and add it in an appropriate amount, taking into consideration taste and aroma.

[0072] The red ginseng jelly of this embodiment may contain an acidity regulator in an amount of 0.5 to 1.5% by weight based on the total weight.

[0073] If the red ginseng jelly of the present embodiment contains less than 0.5% by weight of an acidity regulator based on total weight, there may be a problem in that it is difficult to properly control the acidity of the red ginseng jelly compared to when the acidity regulator is contained in an amount of 0.5 to 1.5% by weight. On the other hand, if the red ginseng jelly of the present embodiment contains more than 1.5% by weight of an acidity regulator based on total weight, there may be a problem in that sensory characteristics are degraded due to excessive sourness.

[0074] The natural fermented vinegar used in the present invention is a vinegar made by naturally fermenting fruit, and is rich in polyphenols, which are antioxidant components, and contains over 60 different organic acids, which are good for relieving fatigue, stimulating appetite, and aiding digestion. It is also rich in minerals, vitamins, and amino acids, making it good for purifying the blood, lowering blood sugar, lowering cholesterol, and relieving obesity.

[0075] This natural fermented vinegar is used not only to utilize nutritional components for health but also to reduce the bitterness and unique aroma of red ginseng. It can be applied in various ways depending on the type of fruit used in the production of the fermented vinegar, and in the present invention, apple fermented vinegar, pineapple fermented vinegar, or peach fermented vinegar may preferably be used.

[0076] The red ginseng jelly of this embodiment may contain 0.5 to 1.5% by weight of natural fermented vinegar based on the total weight.

[0077] If the red ginseng jelly of the present embodiment contains less than 0.5% by weight of natural fermented vinegar based on total weight, the degree of improvement in health functions associated with natural fermented vinegar may be negligible compared to when it contains 0.5% to 1.5% by weight of natural fermented vinegar, and the effect of reducing the bitterness and aroma of red ginseng due to the taste and aroma of natural fermented vinegar is small. On the other hand, if the red ginseng jelly of the present embodiment contains more than 1.5% by weight of natural fermented vinegar based on total weight, there may be a problem where sensory characteristics are degraded due to excessive sourness.

[0078] The fruit concentrate used in the present invention is a commercially available fruit concentrate. It is used not only for its nutritional components for health but also as a material to mask the bitterness of red ginseng jelly in order to reduce the bitterness and characteristic aroma of red ginseng. While there is no limitation on the type of fruit used, in the present invention, strawberry concentrate or pineapple concentrate may preferably be used.

[0079] The red ginseng jelly of this embodiment may contain 0.5 to 1.5% by weight of fruit concentrate based on the total weight.

[0080] If the red ginseng jelly of the present embodiment contains less than 0.5% by weight of fruit concentrate based on total weight, the degree of improvement in health functions associated with the fruit concentrate may be negligible compared to when the fruit concentrate is contained in an amount of 0.5 to 1.5% by weight, and the effect of reducing the bitter taste and aroma of red ginseng due to the taste and aroma of the fruit concentrate is small. On the other hand, if the red ginseng jelly of the present embodiment contains more than 1.5% by weight of fruit concentrate based on total weight, the effect of reducing the bitter taste and aroma of red ginseng does not increase further, elasticity decreases, a stretchy and sticky texture occurs, and there is a problem that the sensory quality decreases because the fruit aroma becomes too strong.

[0081] The fruit flavoring used in the present invention is a material added to the red ginseng jelly to express a desired scent, and is not particularly limited as long as it is a general fruit flavoring sold on the market mixed with synthetic flavoring ingredients that meet the standards for food additives. The fruit flavoring contained in the red ginseng jelly of the present embodiment can impart a unique fruit scent, which has the effect of reducing the scent of red ginseng, and the type of fruit flavoring can be used without limitation; however, since strawberry concentrate or pineapple concentrate can preferably be used as the fruit concentrate in the present invention, strawberry flavor or pineapple flavor can also be used.

[0082] The red ginseng jelly of this embodiment may contain 0.2 to 1% by weight of fruit flavoring based on the total weight.

[0083] If the red ginseng jelly of the present embodiment contains less than 0.2% by weight of fruit flavoring based on total weight, the effect of reducing the characteristic scent of red ginseng may be insufficient compared to when the fruit flavoring is contained in an amount of 0.2% to 1% by weight. On the other hand, if the red ginseng jelly of the present embodiment contains more than 1% by weight of fruit flavoring based on total weight, the effect of reducing the characteristic scent of red ginseng does not increase further compared to when the fruit flavoring is contained in an amount of 0.1% to 1% by weight, and there is a problem that the fruit scent becomes too strong and the sensory quality decreases.

[0084] Pectin, another gelling agent used in the present invention, is a component found in the cell walls or cytoplasm of plants such as fruits and vegetables, and is mainly used as a thickening stabilizer to impart viscosity when making jam or fruit jelly.

[0085] Pectin is a polysaccharide that is abundant in the flexible tissues of plants and is an important substance that acts as a binding agent between cell membranes and cell walls in fruits and vegetables. Fruits with high acid content also have a high pectin content and are used as a raw material for making jelly.

[0086] Compared to gelatin jelly using gelatin, which is another gelling agent of the present invention, which is tough and has excellent chewiness, pectin jelly breaks easily and has slight chewiness; therefore, pectin can be used together with gelatin to be a suitable gelling agent for realizing a jelly with a dual texture that allows one to feel both chewiness and softness at the same time as pursued in the present invention.

[0087] In addition, pectin has cohesive properties, so when mixed with red ginseng concentrate and fruit concentrate, it serves to separate the boundary to prevent the gelatin layer from mixing with the concentrate. By separating the boundary as described above, the aroma and taste of red ginseng can be effectively masked. Furthermore, it helps to create a chewy texture.

[0088] The red ginseng jelly of this embodiment may contain 0.3 to 1.0% by weight of pectin based on the total weight.

[0089] If the red ginseng jelly of the present embodiment contains less than 0.3% by weight of pectin based on total weight, it is more difficult to implement the jelly formulation than when it contains 0.3% to 1% by weight of pectin, and it may be difficult to implement a dual texture that allows one to feel both chewiness and softness simultaneously when chewing. On the other hand, if the red ginseng jelly of the present embodiment contains more than 1% by weight of pectin based on total weight, there may be a problem where the jelly becomes too soft compared to when it contains 0.3% to 1% by weight of pectin, and sensory characteristics may be significantly degraded.

[0090] Considering that the individual ingredients in this invention work organically, maltitol syrup and D-maltitol provide sweetness, and by providing ingredients such as yogurt powder, vitamin C, natural fermented vinegar, and fruit concentrate, and by including each ingredient at the upper and lower limits of the optimal mixing ratio, the bitter taste and unique aroma of red ginseng extract can be reduced, making it easy for even children to consume as a nutritious snack.

[0091] In addition, when using multiple gelling agents, in the case of a specific gelling agent, gelation may weaken depending on the pH during the manufacturing process, and the gel strength may change depending on the external temperature, so selecting multiple gelling agents and optimizing the mixing ratio is an important consideration.

[0092] In the present invention, when using gelatin and pectin as gelling agents, the gelatin jelly made with gelatin is tough and has excellent chewiness, whereas the pectin jelly breaks easily and has slight chewiness; therefore, by including each component at the upper and lower limits of the optimal mixing ratio, a dual texture that is both chewy and soft can be effectively achieved.

[0093] The red ginseng jelly of the present embodiment may further include one or more selected from the group consisting of known flavoring agents, flavoring agents, coloring agents, organic acids, stabilizers, coating oils, sweeteners, and coloring agents.

[0094] In this embodiment, the stabilizer that keeps the mixed substances from separating may be a glycerin fatty acid ester, and the sweetener that adds sweetness to the red ginseng jelly may be enzyme-treated stevia.

[0095] Coating oil is an edible oil product that coats the surface of the jelly with a relatively uniform thin oil film to prevent the jellies from sticking together due to increased storage temperature and shelf life, and can delay the melting rate of gelatin to some extent.

[0096] Method for Manufacturing Red Ginseng Jelly for Daily Nutritional Snacks

[0097] Hereinafter, the method for manufacturing red ginseng jelly of the present invention will be explained in detail with reference to the attached Fig. 1.

[0098] FIG. 1 is a drawing illustrating a method for manufacturing red ginseng jelly containing red ginseng extract according to an embodiment of the present invention.

[0099] Referring to FIG. 1, a method for preparing red ginseng jelly prepared with red ginseng extract according to an embodiment of the present invention comprises: a step of extracting a red ginseng extract by mixing finely ground red ginseng powder or red ginseng powder with water and heating at 70 to 90°C for 20 to 30 hours; a step of preparing a red ginseng extract by filtering the extracted red ginseng extract (step 2); and a mixed material comprising the red ginseng extract, comprising 35 to 45 wt% maltitol syrup, 20 to 35 wt% D-maltitol, 10 to 30 wt% purified water, and 4 to 12 wt% gelatin. A step of preparing and weighing, according to the ingredients and mixing ratios, 4 to 8 weight% of red ginseng extract with a solid content of 3% or more, 1 to 3 weight% of yogurt powder, 0.5 to 2 weight% of vitamin C, 0.5 to 1.5 weight% of acidity regulator, 0.5 to 1.5 weight% of natural fermented vinegar, 0.5 to 1.5 weight% of fruit concentrate, 0.2 to 1 weight% of fruit flavoring, and 0.1 to 0.5 weight% of pectin (Step 3); The method comprises a step of selecting 35 to 45% by weight of maltitol syrup, 20 to 35% by weight of D-maltitol, 10 to 30% by weight of purified water, 4 to 12% by weight of gelatin, and 0.1 to 0.5% by weight of pectin according to the ingredients and mixing ratios from among the weighed mixed materials to prepare a sugar-gelating agent composition, and heating and stirring at 80 to 90°C for 5 to 10 minutes (Step 4); a step of obtaining a red ginseng jelly solution by obtaining a red ginseng jelly solution by gelling a mixture of the red ginseng jelly containing the red ginseng extract not selected in Step 4 among the mixed materials weighed in Step 3 and the sugar-gelating agent composition prepared in Step 4, by heating and stirring at 80 to 90°C for 5 to 10 minutes; and a molding step (Step 6) of molding the red ginseng jelly solution obtained through the step of obtaining a red ginseng jelly solution.

[0100] 1. A step of mixing finely ground red ginseng powder or red ginseng powder with water and heating at 70 to 90°C for 20 to 30 hours to extract red ginseng extract (Step 1)

[0101] The red ginseng used in the present invention is produced by selecting fresh ginseng roots that are at least 5 years old, washing them thoroughly, steaming them at least twice, drying them in the shade, and then aging them.

[0102] In the first step, finely ground red ginseng powder or red ginseng powder is mixed with water and heated at 70 to 90°C for 20 to 30 hours to extract red ginseng extract.

[0103] Red ginseng powder can be finely ground before mixing with water and heating, or finely ground after being softened by heating.

[0104] Using crushed red ginseng or red ginseng powder is intended to increase the extraction efficiency of red ginseng components and shorten the extraction time.

[0105] The above-mentioned crushed red ginseng or red ginseng powder and water are mixed in a weight ratio of 1:5 to 10 and hot water extraction is performed. If the water content falls outside the above range based on the crushed red ginseng or red ginseng powder, the active ingredients of red ginseng may be extracted in a small amount.

[0106] In addition, if the temperature and time during extraction are below the lower limit, the active ingredients of red ginseng may be extracted in small amounts, and if they exceed the upper limit, the sensory properties may be reduced and the efficacy of red ginseng may be reduced due to heating for too long.

[0107] 2. Preparation step of red ginseng extract liquid for filtering the extracted red ginseng extract (Step 2)

[0108] Next, in the second step, the extracted red ginseng extract is separated into red ginseng marc and red ginseng extract by filtering it using a filter screen of 90 to 110 mesh.

[0109] The red ginseng extract extracted in the first step above contains red ginseng marc. If the red ginseng marc is not filtered and is used as is, there is a problem of low sensory quality and reduced chewiness of the jelly due to strong astringency and bitterness.

[0110] Accordingly, the red ginseng marc and red ginseng extract are separated using a filter mesh, and only the red ginseng extract is used.

[0111] If the size of the filter mesh is less than the lower limit mentioned above, the sensory quality may be low and the chewiness of the jelly may be reduced, and if it exceeds the upper limit mentioned above, the yield may be low.

[0112] Therefore, after filtration with a filter mesh of appropriate size, the red ginseng extract may contain more than 3% solids.

[0113] 3. Step of preparing mixed materials including red ginseng extract and weighing each (Step 3)

[0114] To obtain red ginseng jelly liquid, first prepare a mixture of materials including red ginseng extract.

[0115] The mixed ingredients are maltitol syrup, D-maltitol, purified water, gelatin, Prepare red ginseng extract with a solid content of 3% or more, yogurt powder, vitamin C, acidity regulator, fruit fermented vinegar, fruit concentrate, fruit flavoring, and pectin.

[0116] Then, the prepared mixed ingredients are accurately weighed according to the components and mixing ratios. At this time, the mixing ratio is in weight percent as previously described, comprising 35 to 45 weight percent maltitol syrup, 20 to 35 weight percent D-maltitol, 10 to 30 weight percent purified water, and 4 to 12 weight percent gelatin. It contains 4 to 8 weight% of red ginseng extract with a solid content of 3% or more, 1 to 3 weight% of yogurt powder, 0.5 to 2 weight% of vitamin C, 0.5 to 1.5 weight% of acidity regulator, 0.5 to 1.5 weight% of natural fermented vinegar, 0.5 to 1.5 weight% of fruit concentrate, 0.2 to 1 weight% of fruit flavoring, and 0.1 to 0.5 weight% of pectin.

[0117] 4. A step of selecting from the weighed mixed materials to prepare a sugar-gelling agent composition and heating and stirring (Step 4)

[0118] Among the prepared and weighed mixed materials, 35 to 45% by weight of maltitol syrup, 20 to 35% by weight of D-maltitol, 10 to 25% by weight of purified water, 4 to 12% by weight of gelatin, and 0.1 to 0.5% by weight of pectin are selected, then first put into a stirring tank and stirred at 80 to 90°C for about 5 to 10 minutes to prepare a sugar-gelling agent composition.

[0119] The reason for first preparing the sugar-gelling agent composition using the above materials is as follows.

[0120] ① If gelling agents such as gelatin and pectin are not mixed into the maltitol syrup first, it is difficult for the gelling agents to disperse. This is because while the strength of the gelling agents increases with higher sugar content, they are weak against acid.

[0121] ② Since using gelatin makes the product sensitive to external temperatures to the point where it must be stored in a refrigerator, it is heated first. Additionally, for consumers sensitive to animal-derived ingredients, the formulation ratio was optimized to include pectin, a natural plant-based gelling agent.

[0122] If the heating temperature and heating time are below the lower limit, the red ginseng jelly mixture is not uniformly mixed, and the melting of the gelling agent does not proceed properly, resulting in a negligible effect of inducing the gelation phenomenon; if the heating temperature and heating time exceed the upper limit, excessively high heat is applied to the red ginseng jelly mixture for a long time even after the gelling agent component has melted, which is undesirable because it may cause carbonization of the mixture or lead to the destruction of the active ingredients contained in the mixture.

[0123] 5. A step for obtaining a red ginseng jelly solution (Step 5) by heating and stirring a mixture of red ginseng jelly containing red ginseng extract and a sugar-gelling agent composition to gel it, thereby obtaining a red ginseng jelly solution.

[0124] A red ginseng jelly mixture in which the sugar-gelling agent composition prepared in Step 4 and the remaining mixed materials, including the red ginseng extract not selected in Step 4 among the mixed materials weighed in Step 3, are additionally added to a stirring tank Red ginseng jelly liquid is obtained by heating the mixed materials at 80 to 90°C for 5 to 10 minutes while stirring to ensure sufficient stirring, thereby gelling.

[0125] The remaining mixed materials, including red ginseng extract, which are additionally added to a stirring tank containing the prepared sugar-gelling agent composition, consist of 4 to 8 weight% of red ginseng extract with a solid content of 3% or more, 1 to 3 weight% of yogurt powder, 0.5 to 2 weight% of vitamin C, 0.5 to 1.5 weight% of acidity regulator, 0.5 to 1.5 weight% of natural fermented vinegar, 0.5 to 1.5 weight% of fruit concentrate, and 0.2 to 1 weight% of fruit flavoring.

[0126] If the heating temperature is below the lower limit, there may be problems with the sterilization treatment of the jelly composition and gelation may proceed rapidly, resulting in the red ginseng jelly mixture not being uniformly mixed; if it exceeds the upper limit, high heat is applied to the red ginseng jelly mixture, which may alter the physical properties of the mixed materials such as yogurt powder, vitamin C, fruit fermented vinegar, and fruit concentrate, and increase manufacturing costs.

[0127] 6. A molding step (Step 6) for molding the red ginseng jelly liquid obtained through the red ginseng jelly liquid obtaining step.

[0128] The sixth step, the molding step, is a step of molding the red ginseng jelly liquid obtained through the above red ginseng jelly liquid obtaining step. The process of molding the red ginseng jelly liquid obtained through the above red ginseng jelly liquid obtaining step into a mold made of silicone or the like and cooling it at a temperature of -5 to -3℃ for 15 to 30 minutes can be carried out. At this time, the jelly molded through the above molding step can be manufactured in the shape of animals such as bears, rabbits, and dogs, or in various shapes such as round, square, triangular, and star shapes, or in the form of gummy jelly or stick-shaped jelly.

[0129] In the present invention, it is preferably molded into a gummy jelly shape.

[0130] Meanwhile, the red ginseng jelly of the present embodiment may further include one or more selected from the group consisting of known flavoring agents, flavoring agents, coloring agents, organic acids, stabilizers, coating oils, sweeteners, and coloring agents.

[0131] In this embodiment, the stabilizer that keeps the mixed substances from separating may be a glycerin fatty acid ester, and the sweetener that adds sweetness to the red ginseng jelly may be enzyme-treated stevia.

[0132] Coating oil is an edible oil product that coats the surface of the jelly with a relatively uniform thin oil film to prevent the jellies from sticking together due to increased storage temperature and shelf life, and can delay the melting rate of gelatin to some extent.

[0133] The term 'extract' as used in this specification when referring to red ginseng includes not only crude extracts obtained by treatment with an extraction solvent but also processed products of red ginseng extract. For example, red ginseng extract may be prepared in a powder state by additional processes such as vacuum distillation, freeze-drying, or spray-drying.

[0134] Hereinafter, preferred embodiments are presented to aid in understanding the present invention; however, the following embodiments are merely illustrative of the invention, and it is obvious to those skilled in the art that various changes and modifications are possible within the scope and spirit of the invention, and that such variations and modifications fall within the scope of the appended claims.

[0135] <Preparation Example 1> manufacturing of red ginseng

[0136] Red ginseng is made by selecting 6-year-old fresh ginseng, washing it thoroughly, steaming it for 30 minutes, and then drying it in the shade, repeating this process five times to achieve aging.

[0137] Red ginseng is ground using a grinder to produce red ginseng powder (moisture content 4% by weight) with an average particle size of 15 mesh.

[0138] <Example 1>

[0139] Red ginseng powder with an average particle size of 15 mesh (moisture content 4 wt%) obtained by grinding red ginseng was mixed with water in a weight ratio of 1:8, and then extracted at 75℃ for 24 hours to prepare a red ginseng extract. (Step 1)

[0140] The above-mentioned extracted red ginseng extract was filtered through a 100-mesh sieve to separate it into red ginseng marc and red ginseng extract (solid content 3%). (Step 2)

[0141] A red ginseng jelly mixture comprising the above red ginseng extract, comprising 40% by weight of maltitol syrup, 27.1% by weight of D-maltitol, 15% by weight of purified water, and 6.8% by weight of gelatin. Weigh 5.2% by weight of red ginseng extract with a solid content of 3% or more, 1.8% by weight of yogurt powder, 0.9% by weight of vitamin C, 0.7% by weight of trisodium citrate (acidity regulator), 0.7% by weight of fermented apple juice vinegar, 0.7% by weight of strawberry concentrate, 0.5% by weight of strawberry flavoring, 0.18% by weight of pectin, 0.16% by weight of enzyme-treated stevia (sweetener), 0.16% by weight of coating oil, 0.06% by weight of coloring agent, and 0.04% by weight of glycerin fatty acid ester (stabilizer). (Step 3)

[0142] Once the mixed materials are prepared in this way, 40% by weight of maltitol syrup, 27.1% by weight of D-maltitol, 15% by weight of purified water, 6.8% by weight of gelatin, and 0.18% by weight of pectin are selected from the mixed materials and added to a stirring tank. The mixed materials are heated to 90°C for 8 minutes to ensure sufficient stirring, and a homomixer is used to uniformly mix and stir the mixture to prepare a sugar-gelling agent composition. (Step 4)

[0143] A red ginseng jelly solution is obtained by gelling a mixture containing red ginseng extract, to which 5.2% by weight of red ginseng extract with a solid content of 3% or more, 1.8% by weight of yogurt powder, 0.9% by weight of vitamin C, 0.7% by weight of trisodium citrate (acidity regulator), 0.7% by weight of apple juice fermented vinegar, 0.7% by weight of strawberry concentrate, 0.5% by weight of strawberry flavoring, 0.18% by weight of pectin, 0.16% by weight of enzyme-treated stevia (sweetener), 0.16% by weight of coating oil, 0.06% by weight of color, and 0.04% by weight of glycerin fatty acid ester (stabilizer) are added, while heating the mixture to 90°C for 8 minutes to ensure sufficient stirring, and uniformly mixing and stirring using a homomixer. (Step 5)

[0144] The heated red ginseng jelly liquid was poured into a silicone mold and cooled at -4℃ for 22 minutes to produce bear-shaped strawberry-flavored gummy jellies. (Step 6)

[0145] <Example 2>

[0146] The above Example 1 was carried out in the same manner, but '0.7 wt% citric acid (acidity regulator)' was used instead of '0.7 wt% trisodium citrate (acidity regulator)', and '0.7 wt% pineapple concentrate and 0.5 wt% pineapple flavoring' was used instead of '0.7 wt% strawberry concentrate and 0.5 wt% strawberry flavoring' to obtain a heated red ginseng jelly liquid, which was then molded to produce a bear-shaped pineapple-flavored gummy jelly.

[0147] <Comparative Example 1>

[0148] The above Example 1 was carried out in the same manner, but instead of using ‘6.8% by weight of gelatin and 0.18% by weight of pectin’ of Example 1 as a gelling agent, ‘6.98% by weight of agar’ was used to prepare a heated red ginseng jelly solution.

[0149] A heated red ginseng jelly liquid was poured into a silicone mold and cooled at -4°C for 22 minutes to produce a bear-shaped strawberry-flavored gummy jelly.

[0150] <Comparative Example 2>

[0151] The above Example 2 was carried out in the same manner, but instead of using ‘6.8% by weight of gelatin and 0.18% by weight of pectin’ of Example 2 as a gelling agent, ‘6.98% by weight of starch’ was used to prepare a heated red ginseng jelly solution.

[0152] A heated red ginseng jelly liquid was poured into a silicone mold and cooled at -4°C for 22 minutes to produce a bear-shaped pineapple-flavored gummy jelly.

[0153] Depending on the type of gelling agent, the chewiness of the jelly, such as the formation of a firm texture and toughness, varies. Pectin jelly breaks easily and has a slight chewiness, agar jelly breaks more easily, gelatin jelly is tough and has excellent chewiness, and starch jelly has a firm texture.

[0154] When fruit juice is mixed, the agar jelly coagulates relatively weakly due to the acidity of the fruit juice.

[0155] <Comparative Example 3>

[0156] The above Example 1 was carried out in the same manner, but instead of using ‘1.8 wt% yogurt powder, 0.9 wt% vitamin C, and 0.7 wt% apple juice fermented vinegar’ of Example 1, ‘4.1 wt% strawberry concentrate’ was used to prepare a heated red ginseng jelly solution.

[0157] A heated red ginseng jelly liquid was poured into a silicone mold and cooled at -4°C for 22 minutes to produce a bear-shaped strawberry-flavored gummy jelly.

[0158] The taste, aroma, texture, and overall preference of the jellies prepared through Examples 1 to 2 and Comparative Examples 1 to 3 were measured and are shown in Table 1 below.

[0159] {However, the taste, aroma, texture, and overall preference of the jelly were assessed on 50 subjects using a 5-point scale and expressed as the average value. 5 points: Very good, 4 points: Good, 3 points: Average, 2 points: Poor, 1 point: Very poor}

[0160] The taste was evaluated based on whether there was no aversion or strange taste when placed in the mouth and savored, and whether it effectively masked the bitter taste of red ginseng; a maximum of 5 points was awarded if it very effectively masked the bitter taste of red ginseng, and a minimum of 1 point if it did not.

[0161] The scent was evaluated based on whether the smell emanating or the scent when placed in the mouth and savored was clean or refreshing and whether it effectively masked the unique scent of red ginseng, with a maximum score of 5 points given if it very effectively masked the unique scent of red ginseng and a minimum score of 1 point if it did not.

[0162] Texture was evaluated by assessing the intensity and duration of chewing motion from the moment the jelly was placed in the mouth and chewed until just before swallowing. A maximum score of 5 points was assigned if the texture was chewy and not crumbly, and softened after moderate chewing motion, while a minimum score of 1 point was assigned otherwise.

[0163] division taste incense texture Overall preference Example 1 4.5 4.6 4.6 4.57 Example 2 4.6 4.6 4.6 4.60 Comparative Example 1 4.4 4.4 2.8 3.87 Comparative Example 2 4.4 4.4 3.0 3.93 Comparative Example 3 3.6 3.7 4.3 3.87

[0164] As shown in the sensory evaluation results in Table 1, Examples 1 and 2, and Comparative Examples 1 and 2 according to the manufacturing method of the present invention have a sweet taste of 40% by weight of maltitol syrup and 27.1% by weight of D-maltitol, along with 1.8% by weight of yogurt powder, 0.9% by weight of vitamin C, 0.7% by weight of apple juice fermented vinegar, 0.7% by weight of strawberry concentrate or 0.7% by weight of pineapple concentrate, which organically synergistically mask the bitter taste and characteristic aroma of red ginseng, so it can be inferred that the sensory preference is high because evaluators perceive less of the characteristic bitter taste and aroma of red ginseng.

[0165] Comparative Example 3 uses 'strawberry concentrate 4.1% by weight' instead of 'yogurt powder 1.8% by weight, vitamin C 0.9% by weight, and apple juice fermented vinegar 0.7% by weight' which are used in the present invention to reduce the bitterness and aroma of red ginseng. As a result, the bitterness and aroma of red ginseng are not effectively masked, and evaluators can perceive the bitterness and aroma of red ginseng, leading to a decrease in sensory preference.

[0166] Meanwhile, Comparative Example 1 used '6.98% by weight of agar' instead of '6.8% by weight of gelatin and 0.18% by weight of pectin', which are gelling agents used in Example 1, resulting in a dry texture. When fruit juice is mixed, the agar jelly coagulates relatively weakly due to the acidity of the fruit juice, which is why the evaluation of the texture was the lowest.

[0167] In addition, Comparative Example 2 used '6.98% by weight of starch' instead of '6.8% by weight of gelatin and 0.18% by weight of pectin', which are gelling agents used in Example 2, so the texture felt hard rather than chewy and was not soft, resulting in a low evaluation of the texture.

[0168] Based on the sensory evaluation above, it appears that red ginseng jelly containing red ginseng extract can mask the bitter taste and distinctive aroma of red ginseng by using yogurt powder, vitamin C, and natural fermented vinegar along with fruit concentrate, allowing anyone to easily consume the active ingredients of red ginseng without any aversion. Furthermore, it is expected that the portability and convenience of the red ginseng jelly containing the red ginseng extract can be enhanced by packaging it in small, uniform sizes through an additional post-molding process.

[0169] In addition, Examples 1 and 2 used gelatin and pectin, which are gelling agents, together in an appropriate ratio, so the red ginseng jelly had a soft dual texture along with a chewy texture, and thus received a high evaluation for texture.

[0170] Accordingly, the method for manufacturing red ginseng jelly containing red ginseng extract according to the present invention can provide a differentiated daily nutritional snack red ginseng jelly that is easy for even children to eat by adding yogurt powder as an optimal natural ingredient that is rich in the active ingredients of red ginseng and can mask the bitter taste and unique aroma of red ginseng while maintaining a healthy image, and by adding fruit concentrate, natural fermented vinegar, and vitamin C to improve palatability, while also having a chewy yet soft dual texture by mixing gelatin and pectin in an optimal mixing ratio.

[0172] As described above, although an embodiment of the present invention has been explained by limited embodiments and drawings, the embodiment of the present invention is not limited to the embodiments described above, and various modifications and variations are possible from this description by those skilled in the art to which the present invention pertains. Accordingly, an embodiment of the present invention should be understood only by the claims described below, and all equivalent or analogous variations thereof shall be considered to fall within the scope of the inventive concept.

Claims

Claim 1 delete Claim 2 delete Claim 3 A step of extracting a red ginseng extract by mixing finely ground red ginseng powder or red ginseng powder, obtained by processing fresh ginseng aged 5 years or older, with water and heating at 70 to 90°C for 20 to 30 hours; a step of preparing a red ginseng extract liquid by filtering the red ginseng extract through a filter screen of 90 to 110 mesh (Step 2); and a mixed material comprising the red ginseng extract liquid, consisting of 35 to 45% by weight of maltitol syrup, 20 to 35% by weight of D-maltitol, 10 to 30% by weight of purified water, and 4 to 12% by weight of gelatin. A step of preparing and weighing, according to the ingredients and mixing ratios, 4 to 8 weight% of red ginseng extract with a solid content of 3% or more, 1 to 3 weight% of yogurt powder, 0.5 to 2 weight% of vitamin C, 0.5 to 1.5 weight% of acidity regulator, 0.5 to 1.5 weight% of natural fermented vinegar, 0.5 to 1.5 weight% of fruit concentrate, 0.2 to 1 weight% of fruit flavoring, and 0.1 to 0.5 weight% of pectin (Step 3); A step of selecting 35 to 45 wt% maltitol syrup, 20 to 35 wt% D-maltitol, 10 to 30 wt% purified water, 4 to 12 wt% gelatin, and 0.1 to 0.5 wt% pectin according to the ingredients and mixing ratios from among the weighed mixed materials to prepare a sugar-gelling agent composition, and heating and stirring at 80 to 90°C for 5 to 10 minutes (Step 4); a step of obtaining a red ginseng jelly solution by heating and stirring at 80 to 90°C for 5 to 10 minutes to obtain a red ginseng jelly solution by sol-forming the remaining materials, including the red ginseng extract not selected in Step 4 among the mixed materials weighed in Step 3, and the red ginseng jelly mixture containing the sugar-gelling agent composition prepared in Step 4 (Step 5); A method for manufacturing red ginseng jelly for daily nutritional snacks, comprising a molding step (step 6) of molding the red ginseng jelly liquid obtained through the red ginseng jelly liquid obtaining step, wherein the acidity regulator uses one or more of citric acid, sodium citrate, and trisodium citrate to adjust the acidity, and the acidity is adjusted so that the pH becomes 3.2 to 4.

0. Claim 4 delete

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