PARK, BO HEE,박보희,CHOI, KYUNG MIN,최경민,KIM, HEE JU,김희주,PARK, BO HEEKR,CHOI, KYUNG MINKR,KIM, HEE JUKR
申请号：
KR1020160136280
公开号：
KR1020180043513A
申请日:
2016.10.20
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to a manufacturing method of a red ginseng stick jelly which is developed so that functional ingredients of red ginseng and nutrients of fruits can be taken together. The manufacturing method of a red ginseng stick jelly is developed so that children can enjoy the red ginseng without resistance by eliminating bitter taste of the red ginseng by flavor and scent of fruit materials and other sweeteners. The manufacturing method of a red ginseng stick jelly increases springiness and stickiness so as to be suitable for a stick product, and uses a sugar-gelling agent composition capable of maintaining an intrinsic strength of jelly even when acidity of juice and an external temperature are changed. The manufacturing method of a red ginseng stick jelly comprises the following steps of: measuring purified water, and heating the water at 70 to 80 °C； manufacturing the sugar-gelling agent composition； manufacturing a concentrate； manufacturing a mixed concentrate； manufacturing a sweetener mixed concentrate； and heating the sweetener mixed concentrate, and putting fruit flavor into the sweetener mixed concentrate when the temperature is reached to 95 to 98 °C.본 발명은 홍삼의 기능성 성분과 과일의 영양성분을 함께 섭취할 수 있도록 개발된, 홍삼 스틱 젤리의 제조방법에 관한 것이다.본 발명은 홍삼의 쓴맛을 과일 소재의 맛과 향 및 기타 감미료로 상쇄하여 어린이들도 거부감없이 즐길 수 있도록 개발된, 홍삼 스틱 젤리의 제조방법에 관한 것이다.본 발명은 스틱 제품에 적합하도록 탄력성 및 점착성을 제고시키고, 또한 과즙의 산성 및 외부 온도 변화에도 젤리 고유의 강도를 유지할 수 있는 당-젤화제 조성물을 사용한, 홍삼 스틱 젤리의 제조방법에 관한 것이다.
