KR100563401B1 - 사과 과립차 및 그의 제조방법 - Google Patents
사과 과립차 및 그의 제조방법 Download PDFInfo
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- KR100563401B1 KR100563401B1 KR1020020085146A KR20020085146A KR100563401B1 KR 100563401 B1 KR100563401 B1 KR 100563401B1 KR 1020020085146 A KR1020020085146 A KR 1020020085146A KR 20020085146 A KR20020085146 A KR 20020085146A KR 100563401 B1 KR100563401 B1 KR 100563401B1
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- apple
- granules
- weight
- mushroom
- concentrate
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
Abstract
Description
이들은 특히 건조 시에 과립형성 촉진과 과즙 중의 향을 보류시키는 기능을 한다. 또한, 무수 포도당은 부형제로서 과즙을 과립화할 때 과립의 형상을 부여하고, 추후 완성된 사과 과립차를 물에 풀어서 음용할 때, 고르게 물에 용해되도록 기능 한다. 상기 부형제로서 달리 설탕분말이나 전분, 덱스트린 등이 사용될 수도 있으나, 설탕은 과립화 공정에서 용해되어 과립이 잘 이루어지지 않거나 비교적 입도가 작은 과립으로 형상화되며, 전분은 음용시 차가 맑게 되지 않고, 부옇게 현탁되는 단점이 있다. 또 덱스트린은 과립화 과정에서 끈적거림으로 눌어붙거나 하는 단점을 가져온다. 상기 사과과립의 제조에서 과즙은 40 내지 50브릭스의 당도를 갖는 것을 5 내지 15중량%의 양으로 사용한다. 상기 과즙의 당도가 상기한 바 40 내지 50브릭스의 범위를 벗어나는 경우, 당도가 너무 낮거나 너무 높을 경우 여러 가지 기호성이 저하되는 문제점이 있을 수 있다. 상기 응결제가 1중량% 미만으로 사용되는 경우 과립형성이 불충분하며, 2중량%를 초과할 때에는 더 이상의 과립형성에 크게 영향을 미치지 못한다.
한편, 상기 보향제가 1중량% 미만으로 사용되는 경우 보향의 기능이 충분치 않아 원료로서의 과즙에 포함된 사과 향이나 첨가된 향을 충분히 보류시키지 못하게 되는 문제점이 초래될 수 있으며, 보향제가 2중량%를 초과하여 사용되는 경우 더 이상의 보향 효과에 크게 영향을 주지 않으면서 오히려 다른 성분들의 함량저하를 가져오는 문제점이 있을 수 있다. 상기에서 건조는 열풍건조기 내에서 60 내지 70℃로 하여 건조한다. 온도가 60℃이하에서는 건조가 잘 이루어지지 않거나, 70℃이상에서 건조할 경우 첨가된 향기의 손실이 클 우려가 있다.
상기 버섯추출 농축액의 제조에 사용되는 버섯으로는 생리활성 물질을 함유하고 있는 식용 가능한 모든 종류의 버섯들이 사용될 수 있으며, 특히 기능성 등의 강화를 위하여는 바람직하게는 영지버섯이나 상황버섯, 동충하초 등이 사용될 수 있으나, 본 발명은 이들에 의해 제한되는 것은 아니다.
구 분 | 기호도 평가 | ||||
5 | 4 | 3 | 2 | 1 | |
실시예 1 | 94 | 4 | 2 | - | - |
실시예 2 | 89 | 7 | 4 | - | - |
실시예 3 | 93 | 5 | 2 | - | - |
* 5 : 매우 만족 4 : 만족 3 : 보통 2 : 불만족 1 : 매우 불만족 |
Claims (4)
- 사과과즙 농축액(40 내지 50브릭스(brix)) 5 내지 15중량%, 응결제인 아라비아검 1 내지 2중량%, 보향제인 유기산 1 내지 2중량% 및 잔량으로서 부형제인 무수 포도당을 함께 혼합하여 최종 수분함량이 5% 이하가 되도록 건조하고, 과립화시켜 사과과립을 수득하고, 별도로 영지, 동충하초, 상황, 노루궁뎅이, 차가, 신령, 느타리, 표고, 팽이, 천마 등 생리활성물질을 함유하고 있는 고등균류들로 이루어지는 그룹으로부터 선택되는 적어도 1종 이상의 버섯으로부터 수득되는 버섯추출 농축액(30 내지 40브릭스) 5 내지 10중량%, 유기산 2 내지 3중량% 및 잔량으로서 부형제인 무수 포도당을 함께 혼합하여 최종 수분함량이 5% 이하가 되도록 건조하고, 과립화시켜 버섯과립을 수득하고, 상기 사과과립과 버섯과립을 50 내지 80 : 20 내지 50의 중량비로 혼합하여 이루어짐을 특징으로 하는 사과 과립차.
- 제 1 항에 있어서,상기 사과 과립차에 분말사과 향을 상기 사과과립과 버섯과립의 총량에 대해 0.2 내지 0.5중량% 더 첨가하는 것을 특징으로 하는 사과 과립차.
- (1) 사과과즙 농축액(40 내지 50브릭스(brix)) 5 내지 15중량%, 응결제인 아라비아검 1 내지 2중량%, 보향제인 유기산 1 내지 2중량% 및 잔량으로서 부형제인 무수 포도당을 함께 혼합하는 제1혼합단계;(2) 상기 제1혼합단계에서 수득된 제1혼합물을 60 내지 70℃에서 육안으로 보아 서로 달라 붙지 않을 정도로 건조시키는 예비건조단계;(3) 상기 예비건조단계에서 예비 건조된 상기 제1혼합물을 과립기를 통과하여 과립으로 성형하는 과즙 과립화단계;(4) 상기 과즙 과립화단계에서 수득되는 사과과립들을 다시 60 내지 70℃에서 최종 수분 함량이 5% 이하가 되도록 건조시키는 제1의 본 건조단계;(5) 상기 사과과즙 농축액의 과립화와는 별도로 영지, 동충하초, 상황, 노루궁뎅이, 차가, 신령, 느타리, 표고, 팽이, 천마 등 생리활성물질을 함유하고 있는 고등균류들로 이루어지는 그룹으로부터 선택되는 적어도 1종 이상의 버섯으로부터 수득되는 버섯추출 농축액(30 내지 40브릭스) 5 내지 10중량%, 아라비아검 1 내지 2중량%, 유기산 2 내지 3중량% 및 잔량으로서 부형제인 무수 포도당을 함께 혼합하는 제2혼합단계;(6) 상기 제2혼합단계에서 수득된 제2혼합물을 60 내지 70℃에서 육안으로 보아 서로 달라 붙지 않을 정도로 건조시키는 예비건조단계;(7) 상기 예비건조단계에서 예비 건조된 상기 제2혼합물을 과립기를 통과하여 과립으로 성형하는 버섯추출 농축액 과립화단계;(8) 상기 버섯추출 농축액 과립화단계에서 수득되는 버섯과립들을 다시 60 내지 70℃에서 최종 수분 함량이 5% 이하가 되도록 건조시키는 제2의 본 건조단계; 및(9) 상기 제1의 본 건조단계에서 수득된 사과과립 50 내지 80중량%와 상기 제2의 본 건조단계에서 수득된 버섯과립 20 내지 50중량%를 혼합시키는 제품 혼합단계;들을 포함하여 이루어짐을 특징으로 하는 사과 과립차의 제조방법.
- 제3항에 있어서,상기 제품 혼합단계에서 수득되는 사과 과립차에 분말사과 향을 상기 사과과립과 버섯과립의 총량에 대해 0.2 내지 0.5중량% 더 첨가하는 가향단계를 더 포함하는 것을 특징으로 하는 상기 사과 과립차의 제조방법.
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