KR100982811B1 - Method for thickening sap of painted maple and concentrate of sap of painted maple manufactured by this - Google Patents
Method for thickening sap of painted maple and concentrate of sap of painted maple manufactured by this Download PDFInfo
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- KR100982811B1 KR100982811B1 KR1020100068148A KR20100068148A KR100982811B1 KR 100982811 B1 KR100982811 B1 KR 100982811B1 KR 1020100068148 A KR1020100068148 A KR 1020100068148A KR 20100068148 A KR20100068148 A KR 20100068148A KR 100982811 B1 KR100982811 B1 KR 100982811B1
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- sap
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- viscosity
- groin
- heating
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- 239000012141 concentrate Substances 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title claims abstract description 19
- 241001121897 Acer pictum Species 0.000 title 2
- 230000008719 thickening Effects 0.000 title 1
- 238000010438 heat treatment Methods 0.000 claims abstract description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 5
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 5
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 5
- 239000012153 distilled water Substances 0.000 claims abstract description 5
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 3
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 3
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 3
- 210000004013 groin Anatomy 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 abstract description 12
- 235000003599 food sweetener Nutrition 0.000 abstract description 7
- 239000003765 sweetening agent Substances 0.000 abstract description 7
- 241000219240 Acer pictum subsp. mono Species 0.000 abstract 3
- 239000002304 perfume Substances 0.000 abstract 1
- 229930091371 Fructose Natural products 0.000 description 4
- 239000005715 Fructose Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 241000286209 Phasianidae Species 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 150000002016 disaccharides Chemical class 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 241000282575 Gorilla Species 0.000 description 1
- 208000019693 Lung disease Diseases 0.000 description 1
- 206010052428 Wound Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000021310 complex sugar Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000001351 cycling effect Effects 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- -1 fructose monosaccharides Chemical class 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- 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
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Abstract
Description
본 발명은 고로쇠 수액의 농축방법 및 이에 의해 제조된 농축물에 관한 것으로서, 보다 구체적으로는 운반 및 보관이 용이하면서도 감미료, 향료, 설탕 등을 대신하여 고로쇠 수액을 사용할 수 있도록 하기 위한 고로쇠 수액의 농축방법 및 이에 의해 제조된 농축물에 관한 것이다.
The present invention relates to a method for concentrating groyne sap and concentrates prepared by the same, and more particularly, to concentrate gorgo sap to make it possible to use gorgo sap instead of sweetener, flavor, sugar, etc. It relates to a method and a concentrate prepared thereby.
고로쇠는 고로실나무·오각풍·수색수·색목이라고도 하며, 뼈에 이롭다는 뜻의 한자어 골리수(骨利樹)에서 그 이름이 유래하였다.Gororo is also called gorilla, pentagonal style, search tree, and color tree, and its name is derived from the Chinese word Goli-soo, meaning bone.
고로쇠 수액은 나무의 1m 정도 높이에 채취용 드릴로 1∼3cm 깊이의 구멍을 뚫고 호스를 꽂아 흘러내리는 액체를 통에 받은 것으로, 해마다 봄 경칩 전후인 2월 말∼3월 중순에 채취하며, 한방에서는 나무에 상처를 내어 흘러내린 즙을 풍당(楓糖)이라 하여 위장병·폐병·신경통·관절염 환자들에게 약수로 마시게 하는데, 즙에는 당류(糖類) 성분이 함유되어 있다.Gororap sap is collected from the end of February to mid-March, which is before and after spring light chips. Essence of the trees and wounds flowed down the juice called Pungdang (楓糖) and gastrointestinal disease, lung disease, neuralgia, arthritis patients drink with a weak water, the juice contains sugar (糖類) components.
이와 같은 고로쇠 수액의 기능상의 이유로 많은 사람들이 봄철에 이를 음용하고 있으나, 물을 대신하여 고로쇠 수액을 장기간 복용할 시에는 그 부피가 상당하여 운반비가 구입금액에 가중됨에 따라 소비자 입장에서는 구매에 부담스러운 측면으로 작용하고 있는 한편, 구입후에도 냉장보관이 필수적으로 요구되기 때문에 보관 공간상의 많은 제약을 받는 문제점이 있다.
Many people drink it in the spring for the functional reasons of the Goro-Bap sap. However, when taking Goro-Pap sap instead of water for a long time, its volume is considerable, which adds to the purchase price. On the other hand, since refrigerated storage is required even after purchase, there is a problem of receiving a lot of restrictions in storage space.
본 발명은 상기한 종래 기술의 문제점을 해결하기 위해 안출된 것으로서, 고로쇠 수액을 농축시켜 실온에서도 장기간의 보관과 용이한 운반을 가능하게 하면서도, 감미료, 향료, 설탕 등을 대용하도록 하기 위한 고로쇠 수액의 농축방법 및 이에 의해 제조된 농축물을 제공하는데 그 목적이 있다.
The present invention has been made to solve the above-mentioned problems of the prior art, while condensing the groin sap to allow for long-term storage and easy transport at room temperature, while replacing the sweetener, flavoring, sugar, etc. It is an object to provide a concentration method and a concentrate prepared thereby.
상기 목적을 달성하기 위하여, 본 발명은, 250~350메쉬로 여과된 고로쇠 수액을 150~180℃에서 가열하는 제1 단계와; 상기 고로쇠 수액으로부터 카라멜화(Caramelization) 현상이 발생되는 시점에서 그 수액을 90~110℃로 가열하는 제2 단계와; 상기 제2 단계를 거친 고로쇠 수액 농축물을 10~30℃로 냉각시키는 제3 단계와; 냉각된 고로쇠 수액 농축물의 점도를 조절하는 제4 단계와; 점도 조절된 농축물을 자외선 살균하면서 냉각시키는 제5 단계;로 구성되는 것을 특징으로 한다.In order to achieve the above object, the present invention, the first step of heating the gorgo sap filtered to 250 ~ 350 mesh at 150 ~ 180 ℃; A second step of heating the sap to 90 to 110 ° C. at the time when caramelization occurs from the groin sap; A third step of cooling the blast furnace sap concentrate through the second step to 10 to 30 ° C; Adjusting a viscosity of the cooled groin sap concentrate; And a fifth step of cooling the viscosity-adjusted concentrate under UV sterilization.
여기서 상기 제4 단계에서의 점도조절은 상기 제1 및 제2 단계 중 하나 이상에서 회수된 증류수를 통해 이루어지는 한편, 상기 제1 단계에서의 가열전 고로쇠 수액과 제4 단계에서의 점도 조절된 고로쇠 수액 농축물의 비율은 60:1인 것을 특징으로 한다.
Here, the viscosity control in the fourth step is made through distilled water recovered in at least one of the first and second steps, while the groin sap before heating in the first step and the viscosity-adjusted blast furnace sap in the fourth step. The ratio of concentrates is characterized by 60: 1.
추가적으로 상기 제4 단계에서는 산화방지제로서 아스코빅산(Ascorbic acid)이 첨가되는 것을 특징으로 한다.
Additionally, in the fourth step, ascorbic acid is added as an antioxidant.
상술된 바와 같이, 본 발명에 따른 고로쇠 수액의 농축방법 및 이에 의해 제조된 농축물은 당성분이 다량 함유된 고로쇠 수액을 풍미가 느껴질 수 있는 상태로 농축시킴으로써 감미료, 향료, 설탕 등을 대신하여 이를 사용할 수 있음에 따라 판매자 및 구매자 모두의 입장에서 운반비용 및 보관에 대한 부담감을 해소시킬 수 있어 천연 건강식품으로써 고로쇠 수액의 활용도를 크게 증가시켜 영농산업에 일조할 수 있다.
As described above, the method of concentrating the groin sap according to the present invention and the concentrate prepared thereby concentrates the groin sap containing a large amount of sugar in a state in which a flavor can be felt, thereby replacing sweetener, flavoring, sugar, and the like. It can be used for both sellers and buyers to relieve the burden of transport costs and storage, which can greatly increase the utilization of groin sap as a natural health food, contributing to the agricultural industry.
본 발명에 따른 고로쇠 수액의 농축방법은 기본적으로 여과된 고로쇠 수액을 고온 가열하는 제1 단계와, 고온 가열된 고로쇠 수액을 저온 가열하는 제2 단계와, 제1 및 제2 단계를 거친 고로쇠 수액 농축물을 냉각시키는 제3 단계와, 냉각된 고로쇠 수액 농축물의 점도를 조절하는 제4 단계와, 점도 조절된 농축물을 자외선 살균하면서 냉각시키는 제5 단계로 이루어진다.
The method for concentrating groyne sap according to the present invention basically comprises a first step of heating the filtered gorgo sap at high temperature, a second step of low temperature heating of the hot gorgo sap, and gorgo sap concentrating through the first and second steps. A third step of cooling the water, a fourth step of adjusting the viscosity of the cooled groin sap concentrate, and a fifth step of cooling the viscosity-adjusted concentrate under UV sterilization.
상기 제1 단계에서의 여과처리는 여과망을 통해 이루어지는데, 보통 고로쇠 나무에 구멍을 뚫고 호스를 꽂아 흘러내리는 수액을 용기에 받거나 이를 운반하는 과정에서 이물질이 수액에 유입될 수 있어 여과 과정이 뒤따르게 되며, 여과망의 공극간격을 250~350메쉬로 하여 25℃에서 약 0.9cP의 점도를 갖는 고로쇠 수액과 이물질간의 여과분리가 원활히 이루어지도록 한다.The filtration treatment in the first step is performed through a filtration network, and in general, foreign matter may enter the sap in the process of carrying or transporting the sap flowing through the groin tree and inserting a hose into the container. The pore spacing of the filter net is 250-350 mesh to facilitate the filtration separation between the grouse sap and the foreign matter having a viscosity of about 0.9 cP at 25 ℃.
또한 상기 제1 단계에서의 고로쇠 수액 가열온도는 150~180℃로 하여 고로쇠 수액으로부터 카라멜화(Caramelization) 현상이 발생되도록 유도하게 되는데, 이러한 수액의 카라멜화는 고로쇠 수액 농축물에 함유된 당분이 복잡한 화학반응들로 인해 중합체로 변형되는 과정에서 갈변됨에 따라 단맛이나 풍부한 맛이 증가되도록 하기 위한 것이며, 가열온도 150℃ 미만에서는 카라멜화 현상이 발생하지 않게 되고 180℃ 초과되는 온도에서는 당분이 급속도로 카라멜화됨과 동시에 탄화현상 또한 발생되어 고로쇠 수액 농축물의 맛에 바람직하지 않은 영향을 끼치게 된다.
In addition, the gorroph sap heating temperature in the first step is 150 ~ 180 ℃ to induce a caramelization phenomenon from the gorgo sap, the caramelization of such sap is a complex sugar contained in the gorgo sap concentrate It is intended to increase sweetness or rich taste as browning occurs in the process of transformation into polymer due to chemical reactions. Caramelization does not occur at heating temperature below 150 ℃, and sugars caramel rapidly at temperatures above 180 ℃. At the same time, carbonization also occurs, which has an undesirable effect on the taste of the groin sap concentrate.
상기 제2 단계에서는 고로쇠 수액 농축물이 카라멜화되는 시점에서 이의 가열온도를 90~110℃로 함으로써 그 농축물의 풍미가 가장 양호한 상태가 되도록 유지함과 아울러 고로쇠 수액의 주성분인 이당류를 장시간 가열하는 과정에서 포도당과 과당의 단당류로 분리하여 수액 농축물이 체내에서 보다 용이하게 흡수될 수 있도록 한다.In the second step, the heating temperature is 90-110 ° C. at the time when the croquette sap concentrate is caramelized, thereby maintaining the flavor of the concentrate in the best state, and heating the disaccharide which is the main component of the croquette sap for a long time. Separation of glucose and fructose monosaccharides allows the sap concentrate to be more easily absorbed by the body.
참고로 상기 제1 및 제2 단계에 걸친 가열과정을 통해 고로쇠 수액의 살균작업이 이루어지게 된다.
For reference, the sterilization operation of the blast furnace sap is performed through the heating process in the first and second steps.
상기 제3 단계는 제2 단계를 거친 고로쇠 수액 농축물을 10~30℃로 냉각시키는 과정으로, 기존의 감미료, 향신료, 설탕 등과 같은 재료를 대신할 수 있는 본 발명에 따른 고로쇠 수액 농축물의 상온에서의 점도를 확인하기 위해 냉각온도를 10~30℃로 하며, 제3 단계를 걸쳐 냉각된 농축물은 제4 단계를 통해 점도조절됨으로써 냉장보관을 요구하지 않으면서 실온에서 보관가능하게 된다.
The third step is a process of cooling the Goroque sap concentrate after the second step to 10 ~ 30 ℃, at room temperature of the goroque sap concentrate according to the present invention can replace the existing sweeteners, spices, sugar, etc. In order to check the viscosity of the cooling temperature is 10 ~ 30 ℃, the concentrate cooled through the third step is adjusted to the viscosity through the fourth step to be stored at room temperature without requiring refrigeration storage.
상기 제4 단계에서는 냉각된 고로쇠 수액 농축물의 점도를 조절하는 작업이 이루어지게 되는데, 제1 단계에서의 가열전 고로쇠 수액과 제4 단계에서의 점도 조절된 고로쇠 수액 농축물의 비율을 60:1로 할 시에 맛, 향, 보관기간 등에서 가장 우수한 상태인 것을 확인할 수 있었으며, 점도가 기준치 이하인 경우 제2 단계의 가열과정을 반복하게 되고 기준치 이상인 경우는 농축액에 제1 및 제2 단계 중 하나 이상에서 회수된 증류수를 투입하여 조절함으로써 미세하나마 그 증류수에 함유된 고로쇠 수액의 성분이 농축물에 포함되도록 하면서도 정제수를 따로 공급할 필요가 없게 된다.
In the fourth step, the operation of adjusting the viscosity of the cooled Gorop sap concentrate is performed. The ratio of the Gorop sap concentrate before heating in the first step to the viscosity-adjusted Gorop sap concentrate in the fourth step is 60: 1. It was confirmed that the best state in taste, aroma, storage period, etc., and if the viscosity is below the reference value, the second step of heating process is repeated, and if it is above the reference value, the concentrate is recovered in at least one of the first and second steps. By adjusting the input distilled water is fine, but the components of the groin sap contained in the distilled water is included in the concentrate, but there is no need to supply purified water separately.
추가적으로 점도 조절된 농축물에 인체에 무해한 아스코빅산(ascorbic acid)을 첨가함으로써 농축물의 산화 및 갈변을 방지할 수 있으면서도 인체 내 대사과정을 원활히 하는데 도움을 줄 수 있다.
In addition, addition of ascorbic acid, which is harmless to the human body, to viscosity-adjusted concentrates can help prevent metabolism in the human body while preventing oxidation and browning of the concentrate.
상기 제5 단계는 제4 단계에서 점도 조절된 농축물을 자외선 살균 및 저온냉각함으로써 최종적으로 고로쇠 수액의 농축물이 판매가능한 상태를 유지하도록 한다.
The fifth step is ultraviolet sterilization and cold-cooling of the viscosity-adjusted concentrate in the fourth step so that the concentrate of the groin sap is finally sold.
이하에서는 본 발명에 따른 고로쇠 수액의 농축방법에 의해 제조된 농축물의 실험결과를 실시예를 통해 살펴보기로 한다.
Hereinafter, the experimental results of the concentrate prepared by the method for concentrating the groyne sap according to the present invention will be described.
<실시예><Examples>
-90ℓ의 고로쇠 수액을 본 발명의 농축방법에 따라 고로쇠 수액이 카라멜화 현상이 발생된 다음으로 제2 단계에서의 가열시간 및 온도를 각각 46시간 및 100℃로 하여 농축물 최종산량이 1.5ℓ가 되도록 하였다.According to the concentration method of the present invention, -90 L of groin sap was caramelized, and the heating time and temperature in the second step were 46 hours and 100 ° C., respectively, and the final acid amount of 1.5 L was increased. It was made.
-고로쇠 수액과 농축물 각각에 함유된 당성분은 표 1과 같으며, 고로쇠 수액에 함유된 이당류, 즉 자당 성분이 본 발명에 따른 농축물에서는 대부분 체내에 흡수되기 용이한 과당과 포도당으로 분리되었음을 알 수 있다.
The sugar components contained in each of the grouse sap and concentrate are shown in Table 1, and the disaccharides, that is, the sucrose component, contained in the grouse sap are mostly separated into fructose and glucose, which are easily absorbed by the body. Able to know.
-본 발명에 따른 농축물과 대조군1(설탕) 및 대조군2(감미료)의 관능평가(5점 평가법 사용(5:아주좋음, 4:좋음, 3:보통, 2:나쁨, 1:아주 나쁨)) 결과는 하기의 표 2와 같으며, 이를 통해 고로쇠 수액 농축물의 관능평가에서 설탕과 감미료에 비해 보다 양호함을 알 수 있다.
-Sensory evaluation of the concentrate according to the present invention and control 1 (sugar) and control 2 (sweetener) (using a 5-point evaluation method (5: very good, 4: good, 3: normal, 2: bad, 1: very bad) ) The results are shown in Table 2 below, and it can be seen that the sensory evaluation of the Goroque sap concentrate is better than the sugar and sweetener.
-본 발명에 따른 농축물의 유통기간 실험-Expiration date experiment of the concentrate according to the present invention
·시험조건(cycling test): 50℃에서 1.5개월(6.5주)Cycling test: 1.5 months (6.5 weeks) at 50 ° C
·요구하는 유효기간은 1년(12개월)이고, TAA(가속보존온도)는 50℃이며, TRT(실온환경온도)는 20℃로 설정하였음.The required shelf life is 1 year (12 months), TAA (accelerated storage temperature) is 50 ° C, and TRT (room temperature) is set at 20 ° C.
AAF(유통기한시험설정식) = Q10[(TAA-TRT)/10] AAF (Expiration Date Setting) = Q10 [(TAA-TRT) / 10]
AAF = 2[(50-20)/10] = 8AAF = 2 [(50-20) / 10] = 8
AAT(가속보존온도에서 요구되는 시험기한) = 12개월(52주)/8 = 1.5개월(6.5주)AAT (test period required for accelerated storage temperature) = 12 months (52 weeks) / 8 = 1.5 months (6.5 weeks)
상기와 같은 시험조건하에서 테스트한 결과 시험기간을 경과한 후에도 농축물의 성분에 이상이 발생되지 않았으며, 이에 따라 농축물 유통기간이 1년 이상으로 설정될 수 있음을 확인하였다.As a result of the test under the test conditions described above, no abnormality occurred in the components of the concentrate even after the test period, and accordingly, it was confirmed that the concentrate distribution period may be set to one year or more.
Claims (5)
상기 고로쇠 수액으로부터 카라멜화(Caramelization) 현상이 발생되는 시점에서 그 수액을 90~110℃로 가열하는 제2 단계와;
상기 제2 단계를 거친 고로쇠 수액 농축물을 10~30℃로 냉각시키는 제3 단계와;
냉각된 고로쇠 수액 농축물의 점도를 조절하는 제4 단계와;
점도 조절된 농축물을 자외선 살균하면서 냉각시키는 제5 단계;로 이루어지는 것을 특징으로 하는 고로쇠 수액의 농축방법. A first step of heating the groin sap filtered with 250 to 350 mesh at 150 to 180 ° C;
A second step of heating the sap to 90 to 110 ° C. at the time when caramelization occurs from the groin sap;
A third step of cooling the blast furnace sap concentrate through the second step to 10 to 30 ° C;
Adjusting a viscosity of the cooled groin sap concentrate;
The fifth step of cooling the viscosity-adjusted concentrate while ultraviolet sterilization; Concentrating method of groin sap characterized in that consisting of.
상기 제4 단계에서의 점도조절은 상기 제1 및 제2 단계 중 하나 이상에서 회수된 증류수를 통해 이루어지는 것을 특징으로 하는 고로쇠 수액의 농축방법. The method according to claim 1,
The viscosity control in the fourth step is concentrated through the distilled water recovered in one or more of the first and second steps.
상기 제1 단계에서의 가열전 고로쇠 수액과 제4 단계에서의 점도 조절된 고로쇠 수액 농축물의 비율은 60:1인 것을 특징으로 하는 고로쇠 수액의 농축방법.The method according to claim 2,
The ratio of the groin sap before heating in the first step and the viscosity-adjusted groin sap concentrate in the fourth step is 60: 1.
상기 제4 단계에서는 산화방지제로서 아스코빅산(ascorbic acid)이 첨가되는 것을 특징으로 하는 고로쇠 수액의 농축방법.The method according to claim 3,
In the fourth step, ascorbic acid (ascorbic acid) is added as an antioxidant method of concentrating the groin sap.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20140227405A1 (en) * | 2013-02-08 | 2014-08-14 | Federation Des Producteurs Acericoles Du Quebec | Process for the pasteurization of sap and products thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5389209A (en) | 1989-05-23 | 1995-02-14 | Paquette; Yvon A. | Production of high quality maple syrup |
| KR20000075088A (en) * | 1999-05-28 | 2000-12-15 | 민덕규 | Sap-drinking manufacturing method |
| JP2003070448A (en) | 2001-08-27 | 2003-03-11 | Lb Maple Treat Inc | Beverage containing maple sap |
| KR100944358B1 (en) | 2009-10-12 | 2010-03-02 | (주)카소 | A manufacturing method of tree-sap beverage |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5389209A (en) | 1989-05-23 | 1995-02-14 | Paquette; Yvon A. | Production of high quality maple syrup |
| KR20000075088A (en) * | 1999-05-28 | 2000-12-15 | 민덕규 | Sap-drinking manufacturing method |
| JP2003070448A (en) | 2001-08-27 | 2003-03-11 | Lb Maple Treat Inc | Beverage containing maple sap |
| KR100944358B1 (en) | 2009-10-12 | 2010-03-02 | (주)카소 | A manufacturing method of tree-sap beverage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20140227405A1 (en) * | 2013-02-08 | 2014-08-14 | Federation Des Producteurs Acericoles Du Quebec | Process for the pasteurization of sap and products thereof |
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