KR20180003119A - Low calorie jellies with garcinia cambogia extract - Google Patents

Abstract

The present invention relates to a diet-functional low-calorie jelly containing Garcinia cambogia extract, which has a calorie-reducing effect, superior formulation stability, excellent taste and texture, and has a fat reduction effect as compared with sugar-added jelly.

Description

Low calorie jellies with garcinia cambogia extract containing Garcinia cambogia extract [

The present invention provides a low calorie jelly composition containing Garcinia cambogia extract.

Common edible jelly uses sugar and syrup as main ingredients, and gelling agent (gelatin, agar, pectin, etc.) is used to maintain shape. The gelling agent affects the texture of the jelly according to its kind and heat resistance. Particularly, depending on the kind of the carbohydrate raw material, the mixing ratio of the jelly is changed, which is directly related to the molding ability and productivity of the jelly.

Jelly can be classified into gummy jelly, which is made into a solid form by putting it into a molding frame according to its manufacturing method and shape, and stick jelly which is made into a solid state by putting it into a bag. In order to produce a jelly-like food, the solid component must be dissolved without suspension and contain a certain amount of sugar component and flavor and ingestible acid. Typically, jellies are prepared by concentrating the soluble solid ingredients to a certain sugar content and adding flavors and coloring materials. The merchantability of health functional foods should have a useful effect on the human body when they are ingested while maintaining the functional ingredients contained therein, and it is also important to balance the taste and texture that are well compatible with the functional ingredients.

Jelly has been widely consumed as a general food for a variety of flavors and flavors for a long time as a food for children and a food for dessert. Recently, jelly products using various food materials have been developed, and various gummy jelly-related technologies such as diversification of product forms and functionalization of health functional foods have been developed. Conventionally, gumi jelly products are mainly composed of sugar and syrup, and present only various flavors and colors. Functional jelly was a product made by adding herbal ingredients such as red ginseng jelly (Patent Document 1), but it could not provide a chewy texture with agar jelly which is almost elastic in general agar.

On the other hand, Garcinia Cambogia is a tropical plant native to the southwestern part of India, and (-) - hydroxycitric acid, which is a component of the skin of the fruit, functions as an active ingredient. In 1969, researchers at Brandeis University suggested the role of (-) - hydroxycitric acid as an inhibitor of the Krebs / citric acid cycle of Garcinia cambogia extract and inhibited fat production in the body through inhibition of the fat synthesis pathway from carbohydrates in the body I have identified the facts. Garcinia Cambogia is widely recognized as the most widely used ingredient in the diet market due to the fact that it is a raw material for food additives.

Representative jelly products include sticky jelly in addition to gummy jelly, and a patent for a stick jelly formulation using Garcinia cambogia extract has already been filed.

Patent Document 2 relates to a stable dietary jelly composition containing Garcinia cambogia extract and a method for preparing the same, and it relates to a health functional food composition for weight loss for weight loss in the form of stick jelly containing Garcinia cambogia extract and gelling agent . In the above Patent Document 2, the (-) - hydroxycitric acid free form, which is an active ingredient generated in a general liquid form, is in the form of (-) - hydroxycitric acid lactone form (lactone form) Into a jelly-like composition which is capable of inhibiting the conversion of the active ingredient into the active ingredient.

Patent Document 3 relates to a jelly composition containing Garcinia cambogia extract and a method for producing the same, wherein calcium lactate; And a mixed gelling agent comprising konjac, kappa carrageenan, Iota carrageenan, xanthan gum and locust bean gum.

However, in the case of the sticky jelly containing Garcinia cambogia produced through Patent Documents 2 and 3, there is a case where a problem of formulation stability arises due to the occurrence of an isohypogenic phase due to the use of a gelling agent (konjac, carrageenan, xanthan gum, locust bean gum) there was. At this time, Lee Soo-Hyun means that water is released when the temperature of the gelling agent deviates from the water-containing ability range due to the temperature change during the distribution process or storage process.

When preparing a jellied formulation, it dissolves at a temperature above the temperature at which the gelling agent dissolves, and while maintaining the temperature, the other ingredients are blended and dissolved, and the sugar content is adjusted through the concentration process, which is a measure for determining the tissue strength and formulation stability . For this reason, special consideration should be given to raw materials which are affected by high temperatures and whose components are deteriorated. For Garcinia cambogia extracts, the minimum daily intake should be about 1.2 g (750 mg as HCA) to indicate functionality as "able to help reduce body fat," which is a powder over 5% in the manufacturing process, There is a possibility that a phenomenon of agglomeration and solidification occurs when stirring at a high temperature with the sugar solution.

Diet Function In order to present Gumi Jelly as a product, it is important to maintain the sweetness of the existing product while inducing diabetes and tooth decay and resolving the rejection of sugar recognized as a high calorie raw material.

In order to mass-produce edible sugar-free jelly compared to conventional sugar-containing jelly, it should have a similar texture, taste, and stability of formulation under the storage conditions compared to sugar jelly. It is possible to prevent the deterioration of the stability of the formulation of jellies in a variety of storage conditions (for example, a hot and humid circulation environment in the summer, which is a diet season) or to prevent the quality deterioration factors such as gelatin- It is not easy to determine the optimum compounding ratio of gummy jelly-containing ingredients.

1. Korean Patent Publication No. 10-2004-0053928 2. Korean Patent Publication No. 10-2011-0109060 3. Korean Patent Registration No. 10-1367741

In the present invention, it is intended to develop a health functional food using jelly containing the extract of Garcinia cambogia as a dietary functional material.

In the present invention, Garcinia cambogia extract; And saccharides comprising maltitol, maltose syrup, sorbitol and fructooligosaccharide.

In addition, the present invention provides a method for preparing a pharmaceutical composition comprising the steps of: a) dissolving a saccharide including Garcinia cambogia extract, gelling agent and maltitol, malt syrup, sorbitol and fructooligosaccharide in distilled water;

b) dropping the Garcinia cambogia extract solution into the saccharide solution prepared in step a) and stirring the mixture; And

c) mixing the gel solution solution with the stirred solution prepared in step b).

In addition, the present invention provides a jelly composition prepared by the above-described production method.

In addition, the present invention provides a jelly composition which is prepared by the above-described production method and does not contain a coagulation product of the extract of Garcia and a saccharide.

The jelly composition according to the present invention can be used as a dietary functional food because the mixing ratio of maltitol, maltose syrup, sorbitol, and fructooligosaccharide can be optimally adjusted to lower the calories compared with the sugar added jelly composition.

In addition, it has storage stability under harsh conditions (40 ° C, humidity 75%) and has excellent heat resistance and moisture resistance.

1 is a graph showing the results of sensory evaluation of the jelly compositions prepared in Examples and Comparative Examples.
2 is a photograph of the jelly prepared in Example 1 and Comparative Example 1 left for 2 hours, 4 hours and 6 hours under conditions of 40 DEG C and 75% humidity.
FIG. 3 is a photograph showing a comparison of the mixing process of the Garcinia cambogia extract solution and the saccharide solution in Example 1 and Comparative Example 5. FIG.

The present invention relates to Garcinia cambogia extract; And a saccharide comprising maltitol, maltose syrup, sorbitol and fructooligosaccharide.

Hereinafter, the composition according to the present invention will be described in more detail.

In the present invention, a diet functional low-calorie jelly product can be produced using Garcinia cambogia extract. In addition, it is possible to prevent calories from being consumed by using saccharides and eliminate the phenomenon of aggregation and solidification when combined with high viscosity sugar solution due to the nature of powder of Garcinia cambogia extract, by eliminating the prescription which conventionally induced the taste and form stability by adding sugar.

The jelly composition according to the present invention may include Garcinia cambogia extract and saccharides.

In the present invention, Garcinia cambogia extract is currently used in the diet market as a raw material for food additives.

The Garcinia cambogia extract may be an extract commercially available on the market, and the extract may be prepared according to the production method used in the art. In the present invention, the extract may be in powder form.

The Garcinia cambogia extract may be used in an amount of 6.45% by weight based on 100% by weight of the total composition. Garcinia cambogia extracts should be used in an amount of 5% by weight or more in the manufacturing process in order to display their functionality as "can help reduce body fat".

In the present invention, sugar alcohols can be used as saccharides. The sugar alcohols are produced by subjecting saccharides to hydrogenation under high temperature and high pressure. Since the sugar alcohols have similar sweetness as compared with the case of adding saccharides, they can be used as a substitute for saccharides such as sugar and syrup having high calories and causing diabetes and cavities.

In the present invention, the sugar alcohols may include maltitol and sorbitol.

In addition, in the present invention, saccharides may include malt syrups and fructooligosaccharides in addition to sugar alcohols.

ingredient Calories (Kcal / g) Sweetness Moisturizing property Main characteristics Sugar 4.0 100 3 - Maltitol syrup 2.4 80 2 Wet adjustment effect
Tooth decay Malt syrup 2.8 50 4 Heat resistance, acid resistance Sorbitol 2.4 70 2 Wet adjustment effect
Prevent protein denaturation Fructooligosaccharide 2.0 60 2 Heat resistance, acid resistance
Prebiotics

Table 1 shows the characteristics of sugar and saccharides.

In the present invention, maltitol is a sweetener having a pleasant sweetness. It has a degree of sweetness of about 80% as compared with that of sugar. It is directly digested and absorbed by an enzyme in the body, so that only a small amount of sugar is decomposed by bacteria in the colon. And 70 to 90% is excreted outside the body. Due to these properties, only a small fraction of the amount of maltitol is a low calorie substance used in the body. In addition, maltitol is non-insulin-dependent, acid-resistant and heat-resistant, and it is a good sweetener for cavities because it does not produce organic acids such as lactic acid and pyruvic acid in the oral cavity. In addition, since it has a high effect of lowering water activity, it is difficult to be used in microorganisms as compared with starch syrup, and it has an effect of suppressing the deterioration of products when processing dried fish or aquatic products because of excellent characteristics that can maintain freshness of food for a long time. When maltitol is used in foods and beverages, it increases the viscosity by increasing the viscosity and reduces the formation of crystals such as sugar.

When maltitol is contained in an amount of 50% or more, it is called maltitol syrup. When maltitol is contained in 50% or more, it can be classified as polyglycitol syrup.

Malt syrup has a sweetness of 50% compared to sugar and has excellent effects in moisturizing, heat resistance and acid resistance.

Sorbitol It has a low calorie as compared with sugar, it shows the effect of preventing protein denaturation and adjusting the wetness, and has excellent aroma so that the flavor of food and beverage lasts for a long time. Also, it has cavities of non-fermentation, delayed rise of blood sugar, prevention of fermentation by microorganisms, large solubility in water, high permeability and osmotic pressure.

In addition, fructooligosaccharide has low calorie, low sweetness, heat resistance and acid resistance compared with sugar.

In the present invention, maltitol, maltose syrup, sorbitol and fructooligosaccharide are used in an amount of 45 to 50% by weight of maltitol, 14 to 16% by weight of malt syrup, 5 to 8% by weight of sorbitol and 4 to 8% 6% by weight. Specifically, the maltitol is prepared by mixing 46 to 49% by weight or 48 to 49% by weight of maltose syrup, 14.5 to 15.5% by weight maltitol, 6 to 7% by weight or 6.3 to 6.7% by weight sorbitol and 4.5 to 5.5% by weight of fructooligosaccharide, % ≪ / RTI > by weight. More specifically, the ratio of maltitol, maltose syrup, sorbitol and fructooligosaccharide may be 9.66: 3.02: 1.3: 1. Within the above range of content, the saccharide can be prepared as a jelly composition which is stable without being solidified with the extract of Garcinia cambogia, and has an excellent sugar content and a low calorie. In addition, it has a similar texture, taste and formulation stability to jelly prepared using sugar, and can have a good flavor.

The jelly composition according to the present invention may further comprise a gelling agent.

Gelling agents can be used to maintain the shape of the jelly. The type of the gelling agent is not particularly limited and at least one selected from the group consisting of gelatin, pectin, carrageenan, konjac, agar and carboxy methyl cellulose (CMC) commonly used in the art can be used. At least one selected from the group consisting of pectin can be used. Since the gelling agent affects the quality (texture) of the jelly depending on its kind and heat resistance, the gelling agent can be appropriately used depending on the type of the jelly to be produced.

The content of the gelling agent may be varied depending on the kind and content of the saccharide used, and specifically 12 to 15% by weight based on 100% by weight of the total composition.

In one embodiment, when gelatin and pectin are used as the gelling agent, 12 to 14% by weight or 13 to 13.5% by weight of gelatin, 0.5 to 1% by weight or 0.6 to 0.9% by weight of pectin can be used relative to 100% .

Further, the present invention may further comprise an acid, a flavoring agent, a pigment, and an enzyme-treated stevia.

At this time, the acid may be citric acid and DL-malic acid. The content of the acid, flavor, pigment and enzyme-treated stevia can be appropriately adjusted depending on the physical properties of the jelly to be produced.

The type of jelly according to the present invention is not particularly limited, and may be gummy jelly or stick jelly. Specifically, the jelly of the present invention may be gummy jelly.

The present invention also relates to a process for preparing the above-described jelly composition.

The gummy jelly composition according to the present invention comprises: a) dissolving a saccharide containing Garcinia cambogia extract, gelling agent, and maltitol, malt syrup, sorbitol and fructooligosaccharide in distilled water;

b) dropping the Garcinia cambogia extract solution into the saccharide solution prepared in step a) and stirring the mixture; And

c) mixing the gelled solution solution with the stirring solution prepared in step b).

In the present invention, step a) is a step of dissolving Garcinia cambogia extract, gelling agent, and saccharides including maltitol, malt syrup, sorbitol and fructooligosaccharide in distilled water, respectively.

At this time, Garcinia cambogia extract, maltitol, malt syrup, sorbitol and fructooligosaccharide can be used in the above-mentioned contents, and the gelation system can be used in the kind and content mentioned above.

Through the above steps, a Garcinia cambogia extract solution, a saccharide solution and a gelling agent solution can be prepared.

Particularly, in the present invention, the extract of Garcinia cambogia can be prepared in a solution form and prevented from being solidified when mixed with a saccharide solution and a gelling agent solution.

In this step, the preparation of the extract of Garcinia cambogia may be carried out at room temperature, and the preparation of the saccharide solution and the gelling agent solution may be carried out at a water bath temperature of 70 to 90 ° C, specifically 75 to 85 ° C.

In step b) of the present invention, the Garcinia cambogia extract solution is added dropwise to the saccharide solution prepared in the above step and stirred.

The above step can be carried out at 70 to 90 캜, specifically, at a water bath temperature of 75 to 85 캜.

In the present invention, step c) is a step of mixing the gelling agent solution into the stirring solution prepared in the above step.

The above step can be carried out at 70 to 90 캜, specifically, at a water bath temperature of 75 to 85 캜.

After the step c) is performed, it may further include adding an acid and a flavoring to the prepared solution, and further adding an edible pigment and an enzyme-treated stevia.

In addition, in the present invention, when the sugar content of the prepared mixed liquid is 70 brix or more, the mixed liquid may be poured into a molding die to freeze. The jellies can be prepared through the above steps, wherein the freezing can be performed at-6 to 0 ° C to 10 to 30 minutes.

The present invention also relates to a jelly composition prepared by the above-mentioned production method.

The jelly composition prepared by the process of the present invention does not contain sulphate and has a low calorie content and does not contain a coagulation product of the extract of Garcia and a saccharide.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

Example

Example  1 to 4 and Comparative Example  1 to 4. Preparation of Gummy Jelly Composition

The composition was prepared with the components and the contents (unit: wt%) shown in Table 2 below.

All the production process is done in water bath condition of 80 ℃. (Gelatin, pectin and water 18% by weight) and saccharides (maltitol, malt syrup, D-sorbitol solution, fructooligosaccharide) or sugar were dissolved in water bath for 30 minutes to prepare a gel solution solution and a saccharide solution . During the preparation of the two solutions, Garcinia cambogia extract solution was completely dissolved in 18 wt% water at room temperature to prepare a solution of Garcinia cambogia extract, and citric acid and DL-malic acid were separately mixed in 3% water to prepare an acid solution.

To the dissolved saccharide solution, a small amount of Garcinia cambogia extract solution was added, and immediately after the solution was completely stirred, the gelled solution was immediately added thereto, and the three solutions were stirred evenly. After this, the enzyme-treated stevia and the food coloring agent which had been mixed in advance were added and stirred, and the previously prepared acid solution was also added thereto and stirred. (BRIX) of the solution mixed with the above materials was measured. When the viscosity reached 70 degrees (70-73), the perfume was added and poured into a mold having been previously coated with an edible oil. It was frozen for about 15 minutes (-4 ° C) and then removed from the mold.

Example 1 Example 2 Example 3 Example 4 Garcinia cambogia extract 6.45 6.45 6.45 6.45 Maltitol syrup 48.27 46 48 50 Malt syrup 15.12 15 14 16 Sorbitol 6.5 6 7 8 Fructooligosaccharide 5 4 5 6 gelatin 13.1 13.1 13.1 13.1 pectin 0.8 0.8 0.8 0.8 Sugar 0 0 0 0 water Up to 100 Up to 100 Up to 100 Up to 100

Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Garcinia cambogia extract 6.45 6.45 6.45 6.45 Maltitol syrup 0 35 55 43 Malt syrup 17 0 13 18 Sorbitol 0 0 3 10 Fructooligosaccharide 0 35 0 3 gelatin 13.1 13.1 13.1 13.1 pectin 0.8 0.8 0.8 0.8 Sugar 59.77 0 0 0 water Up to 100 Up to 100 Up to 100 Up to 100

Experimental Example  1. Property evaluation

The gummy jelly prepared in Examples 1 to 4 and Comparative Examples 1 to 4 was dried at room temperature for one day, and moisture content, calorie, firmness and elasticity were compared.

Moisture content was measured by heating with a halogen moisture analyzer HR83 of METTLER TOLEDO Co. at 105 ° C for 1 hour.

In addition, the firmness and elasticity were measured by applying a force of 5 g to the gummy jelly using a texture analyzer, and the elasticity was measured by the repulsive force. Measurements were performed twice each.

The measurement results are shown in Table 4 below.

Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Calories (kcal) 170.603 162.2 168.2 182.6 273.6179 145.96 163,354 171.154 Ruggedness 1125.397 1107.2 1111.12 1121.32 718.145 645.69 918.87 1118.12 Resilience 64.2 51.3 58.21 60.81 74.602 71.33 69.48 65.1 Water content (%) 13.4 18 16.1 15.7 12.3 22.79 21.37 18.4

The elasticity of the gummy jelly prepared in Examples 1 to 4 was similar to that of Comparative Example 1 using sugar, and the firmness was generally excellent. In addition, calorie was lower in all the Examples than Comparative Example 1, and it can be confirmed that it is suitable as a diet food.

Since there is no absolute rigidity and elasticity standard for the jelly, the present invention aims to develop a formulation which is slightly better or similar to the sugar-containing gummy jelly and which has no heterogeneity in consumers.

In the case of Comparative Example 2, since only the maltitol and the fructooligosaccharide were used, the water-containing ability was poor and the water loss was fast, and the gelatin hardened easily by the gelatin having increased the blending ratio for the formulation stability.

In the case of Comparative Example 3, the absence of the fructooligosaccharide resulted in insufficient sweetness in the jelly and a poor heat resistance.

In addition, in the case of Comparative Example 4, the compounding ratio was the most similar to those in Examples, and the stability index and sweetness were the most similar but the sweetness was not so heavy as in Comparative Example 1.

Therefore, it is preferable to prepare the jelly composition at a blending ratio of the examples in which the ratio of maltitol having a light sweet taste is reduced and the proportion of fructooligosaccharide having a sweet taste is adjusted.

Experimental Example  2. Sensory Evaluation

The gummy rice jelly prepared in Examples and Comparative Examples was subjected to sensory evaluation.

The sensory evaluation was divided into 4 items (overall satisfaction, appearance, sweet taste, texture), and 10 subjects were evaluated based on the following criteria.

5 points: very good

4 points: Excellent

3 points: Normal

2 points: Poor

1 point: very bad

The above evaluation results are shown in Table 5 and Fig.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Overall satisfaction 3.50 3.40 3.1 3.30 3.4 Exterior 3.00 3.30 2.9 3.00 3.00 sweetness 3.40 3.00 3.1 2.9 3.3 Texture 2.90 3.20 2.9 3.0 2.9

As shown in Table 5, the results of the gummy jelly of Example 1 showed a similar or superior tendency to that of Comparative Example 1 using sugar in overall satisfaction, sweet taste, texture and appearance.

In other words, it was confirmed that the combination of sugar according to the present invention, without using sugar, resulted in a similar result in terms of texture and satisfaction with gummy jelly added with sugar.

Experimental Example  3. Gummy jelly stability under severe conditions

The gummy jelly prepared in Example 1 and Comparative Example 1 was left for 2 hours, 4 hours and 6 hours under conditions of 40 캜 and 75% humidity, and the state was observed.

The results are shown in Fig.

As shown in FIG. 2, the gummy rice jelly of Example 1 according to the present invention showed similar formulation stability to that of the gummy rice jelly of Comparative Example 1 in which sugar was added.

Comparative Example 5

The same composition and method as in Example 1 were used except that 6.90 wt% of Garcinia cambogia extract was completely dissolved in 18 wt% of water at room temperature, and 6.45 wt% of Garcinia cambogia powder was added to the saccharide solution. A composition was prepared.

Experimental Example  4. Garcinia Cambodian  Solidification phenomenon

The mixing process of the Garcinia cambogia extract with the saccharide solution in Example 1 and Comparative Example 5 was compared.

When the garnichia camphor flower powder was mixed with the saccharide solution as in Comparative Example 5, it was confirmed that the mixture was solidified and agglomerated at the time of stirring as shown in the left photograph of Fig.

However, as in Example 1, it was confirmed that the Garcinia cambogia extract was completely dissolved in water and then mixed with the saccharide solution to prevent the phenomenon of solidification when mixed with the pre-dissolved gelled solution (see the right picture of FIG. 3) .

Claims (11)

Garcinia cambogia extract; And saccharides comprising maltitol, maltose syrup, sorbitol and fructooligosaccharide.
The method according to claim 1,
A jelly composition that does not include sugar.
The method according to claim 1,
A jellied composition comprising 5 to 8% by weight of Garcinia cambogia extract, 45 to 50% by weight of maltitol, 14 to 16% by weight maltose syrup, 5 to 8% by weight sorbitol and 4 to 6% by weight of fructooligosaccharide.
The method according to claim 1,
And 12 to 15% by weight of a gelling agent.
5. The method of claim 4,
Wherein the gelling agent is at least one selected from the group consisting of gelatin, pectin, carrageenan, konjac, agar, and CMC (carboxy methyl cellulose).
The method according to claim 1,
0.0 > acid < / RTI > and fragrance.
The method according to claim 1,
Wherein the jelly is a gummy jelly or a stick jelly.
a) dissolving Garcinia cambogia extract, gelling agent, and saccharides including maltitol, malt syrup, sorbitol and fructooligosaccharide in distilled water, respectively;
b) dropping the Garcinia cambogia extract solution into the saccharide solution prepared in step a) and stirring the mixture; And
c) mixing the gelled solution solution with the stirred solution prepared in step b).
9. The method of claim 8,
Wherein step b) and step c) are carried out at 70-90 < 0 > C, respectively.
A jelly composition prepared by the process according to claim 8.
9. A process for producing a polyurethane foam according to claim 8,
A jelly composition that does not contain a garnet extract and a sugar-based coagulum.

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