KR101017579B1 - Makgeolli cocktail making method - Google Patents
Makgeolli cocktail making method Download PDFInfo
- Publication number
- KR101017579B1 KR101017579B1 KR1020100049438A KR20100049438A KR101017579B1 KR 101017579 B1 KR101017579 B1 KR 101017579B1 KR 1020100049438 A KR1020100049438 A KR 1020100049438A KR 20100049438 A KR20100049438 A KR 20100049438A KR 101017579 B1 KR101017579 B1 KR 101017579B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- cocktail
- makgeolli
- fresh
- base
- Prior art date
Links
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Abstract
Description
본 발명은 막걸리 칵테일 제조방법 및 그에 의해 제조된 막걸리 칵테일에 관한 것으로서, 더욱 상세하게는 과일 또는 채소를 주재료로 하여 과일 고유의 색상과 맛을 가지면서 막걸리의 탁한 맛을 중화시켜 상큼한 맛을 느낄 수 있도록 하여 막걸리를 더욱 대중화시킬 수 있도록 한 막걸리 칵테일 제조방법 및 그에 의해 제조된 막걸리 칵테일에 관한 것이다.The present invention relates to a method for producing a makgeolli cocktail and a makgeolli cocktail produced by the present invention, and more particularly, to neutralize the turbid taste of makgeolli with fruit or vegetable as a main ingredient and to feel a fresh taste. The present invention relates to a method for producing a makgeolli cocktail, and a makgeolli cocktail produced thereby.
현재 막걸리에 포함되어 있는 유산균이 건강에 도움을 준다는 연구결과가 발표되면서 막걸리의 소비가 증가하고 있는 추세이고, 업소에서는 막걸리를 이용한 다양한 칵테일을 제공하려 시도하고 있다.As the results of research showing that lactobacillus contained in makgeolli is helpful for the health, the consumption of makgeolli is increasing, and the store is trying to provide various cocktails using makgeolli.
업소에서 막걸리 칵테일을 만들고자 할 때 대부분이 분말형태로 제공되는 과일향을 갖는 혼합분말을 물에 희석시킨 후 적당량의 막걸리를 혼합하여 막걸리칵테일을 제조하고 있다.When making a makgeolli cocktail in a business, most of the mixed powder having fruit flavor, which is provided in powder form, is diluted in water and then mixed with an appropriate amount of makgeolli to produce a makgeolli cocktail.
그러나, 종래에 제공되는 과일향을 갖는 혼합분말은 과일 특유의 신선한 맛을 내지 못하여 소비자들의 입맛을 사로잡지 못하는 문제점이 있었고, 사용자가 일일이 물에 희석하여 사용해야만 하므로 막걸리 칵테일의 맛이 일정하지 못하게되는 문제점이 발생하고 있었다.
However, the conventionally provided mixed powder having a fruit flavor has a problem that it does not capture the taste of consumers because it does not produce the fresh taste unique to the fruit, and the taste of the makgeolli cocktail is not constant because the user must dilute it with water one by one. There was a problem.
따라서, 상기 문제점을 해결하기 위한 본 발명은 과일 또는 채소를 주재료로 하여 과일 고유의 색상과 맛을 가지면서 막걸리의 탁한 맛을 중화시켜 상큼한 맛을 느낄 수 있도록 하여 막걸리를 더욱 대중화시킬 수 있도록 한 막걸리 칵테일 제조방법 및 그에 의해 제조된 막걸리 칵테일을 제공함을 목적으로 한다.
Therefore, the present invention for solving the above problems by using a fruit or vegetable as a main ingredient to have a unique color and taste of fruit while neutralizing the turbid taste of makgeolli to make a fresh taste to make makgeolli more popular It is an object of the present invention to provide a cocktail manufacturing method and a makgeolli cocktail produced thereby.
상기 목적달성을 위한 본 발명은,According to an aspect of the present invention,
정제수 39.95중량%, 고과당 22.00중량%, 사이다 20.00중량%, 올리고당 6.50중량%, 바나나퓨레 5.50 중량%, 후레쉬믹스 4.70중량%, 요거트분말 0.80 중량%, 고구마후레바 0.20중량%, 잔탄검 0.10 중량%, 옐로우칼라식용색소 0.05중량%, 고구마페이스트 0.20중량%를 교반기에 넣고 58℃~62℃의 온도조건하에서 교반하여 재료를 혼합하고, 혼합된 재료를 83℃~87℃의 온도로 20분간 가열하여 살균처리한 후 40℃ 이하로 냉각시키며, 냉각된 칵테일 베이스를 개별포장하여 10℃ 이하의 온도로 냉장시켜 고구마 칵테일 베이스를 제조하는 칵테일 베이스 제조과정과;Purified water 39.95 wt%, high fructose 22.00 wt%, cider 20.00 wt%, oligosaccharide 6.50 wt%, banana puree 5.50 wt%, fresh mix 4.70 wt%, yoghurt powder 0.80 wt%, sweet potato flaver 0.20 wt%, xanthan gum 0.10 wt% %, Yellow color food coloring 0.05%, sweet potato paste 0.20% by weight in a stirrer and stirred under a temperature condition of 58 ℃ ~ 62 ℃ to mix the materials, heating the mixed material to a temperature of 83 ℃ ~ 87 ℃ 20 minutes After the sterilization process and cooled to 40 ℃ or less, and the cocktail base manufacturing process of individually packaging the cooled cocktail base and refrigerated at a temperature of 10 ℃ or less to produce a sweet potato cocktail base;
제조되는 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,고구마칵테일베이스 25중량%, 얼음 15중량%를 준비하고, 생막걸리 60중량%와 얼음 15중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 고구마칵테일베이스 25중량%를 추가 투입하여 2초간 믹싱하여 혼합하는 막걸리 혼합과정; 으로 구성한 것을 특징으로 한다. Based on the total weight of the makgeolli cocktail prepared to 100, prepare 60% by weight of fresh Makgeolli, 25% by weight of sweet potato cocktail base, 15% by weight of ice, 60% by weight of fresh Makgeolli and 15% by weight of ice in the blender and grind After mixing, add 25 wt% of the sweet potato cocktail base prepared in the blender and mix for 2 seconds to mix the makgeolli mixing process; Characterized in that configured.
본 발명에 의하면, 과일 또는 채소를 주재료로 하여 과일 고유의 색상과 맛을 가지면서 막걸리의 탁한 맛을 중화시켜 상큼한 맛을 느낄 수 있도록 하여 막걸리를 더욱 대중화시킬 수 있고, 설정된 혼합비율로 재료가 혼합되어 제공되므로 항상 균일한 맛의 막걸리 칵테일을 제공할 수 있게되는 효과를 기대할 수 있다.
According to the present invention, the fruit or vegetable as a main ingredient to have a unique color and taste of the fruit while neutralizing the turbid taste of the rice wine to make a fresh taste to make the rice wine more popular, the ingredients are mixed at a set mixing ratio It is expected that the effect of being able to provide a uniform taste of makgeolli cocktail is always provided.
도 1 은 본 발명에 적용되는 칵테일베이스의 제조공정을 보인 순서도.1 is a flow chart showing a manufacturing process of the cocktail base applied to the present invention.
이하, 첨부된 도면 도 1 을 참조하여 본 발명의 바람직한 실시예를 설명하면 다음과 같다.Hereinafter, exemplary embodiments of the present invention will be described with reference to the accompanying drawings.
도 1 은 본 발명에 적용되는 칵테일 베이스의 제조과정을 보인 순서도이다.1 is a flow chart showing the manufacturing process of the cocktail base applied to the present invention.
먼저 재료를 준비하고, 각각의 재료를 정량 계량하며, 동결된 상태로 제공되는 과일퓨레를 해동하여 계량한다.First, prepare the ingredients, quantitatively measure each ingredient, and thaw the fruit puree, which is provided in a frozen state.
그리고, 액상재료와 분말재료를 배합탱크에 투입한 후 58℃~62℃의 온도로 약 10분간 교반하여 재료들이 혼합되도록 한다.Then, the liquid and powder materials are added to the mixing tank, and then stirred at a temperature of 58 ° C to 62 ° C for about 10 minutes to mix the materials.
혼합된 재료는 83℃~87℃의 온도로 20분간 가열하여 미생물 및 대장균이 살균되도록 한다.The mixed material is heated to a temperature of 83 ℃ to 87 ℃ 20 minutes to sterilize microorganisms and E. coli.
가열이 완료되면, 측정기기(Brix, salt, PH, Vic)를 이용하여 당도, 염도, 산성정도를 측정하여 목적하는 제품이 제조되었는지를 확인한다.When the heating is completed, the sugar, salt, acidity is measured using a measuring device (Brix, salt, PH, Vic) to confirm whether the desired product is manufactured.
제품검사를 통과한 칵테일베이스는 80℃ 이상의 온도조건 상태에서 리시브탱크로 이송한 후 핫필링기를 이용하여 냉각조에 투입하여 40℃ 이하로 냉각시킨다.After passing the product inspection, the cocktail base is transferred to the receiving tank at a temperature of 80 ° C. or higher, and then put into a cooling tank using a hot peeling machine to cool below 40 ° C.
40℃ 이하로 냉각된 칵테일 베이스를 포장한 후 10℃ 이하의 온도조건하에서 냉장보관하여 칵테일 베이스를 제조하는 것이다.
The cocktail base is cooled to 40 ° C. or lower, and then refrigerated under temperature conditions of 10 ° C. or lower to prepare the cocktail base.
본 발명에 적용되는 칵테일 베이스는 투입되는 과일이나 채소의 재료에 따라 고구마맛칵테일베이스, 딸기맛칵테일베이스, 키위맛칵테일베이스, 복숭아맛칵테일베이스, 사과맛칵테일베이스, 청포맛도칵테일베이스, 파인애플맛칵테일베이스, 단호박맛칵테일베이스, 복분자맛칵테일베이스로 구분되며, 각각의 칵테일베이스를 혼합한 막걸리칵테일의 제조과정을 각각의 경우로 분리하여 설명한다.
Cocktail base to be applied to the present invention, depending on the material of the fruit or vegetable added sweet potato flavored cocktail base, strawberry flavored cocktail base, kiwi flavored cocktail base, peach flavored cocktail base, apple flavored cocktail base, green potado cocktail tail, pineapple flavor It is divided into cocktail base, sweet pumpkin flavor base, bokbunja taste cocktail base, and the process of manufacturing the makgeolli cocktail mixed with each cocktail base will be explained separately.
◆ 제 1 실시예 ◆◆ ◆ first embodiment
제 1 실시예는 고구마맛 막걸리 칵테일로서,The first embodiment is a sweet potato makgeolli cocktail,
정제수 39.95중량%, 고과당 22.00중량%, 사이다 20.00중량%, 올리고당 6.50중량%, 바나나퓨레 5.50 중량%, 후레쉬믹스 4.70중량%, 요거트분말 0.80 중량%, 고구마후레바 0.20중량%, 잔탄검 0.10 중량%, 옐로우칼라식용색소 0.05중량%, 고구마페이스트 0.20중량%를 교반기에 넣고 58℃~62℃의 온도조건하에서 교반하여 재료를 혼합하고, 혼합된 재료를 83℃~87℃의 온도로 20분간 가열하여 살균처리한 후 40℃ 이하로 냉각시키며, 냉각된 칵테일 베이스를 개별포장하여 10℃ 이하의 온도로 냉장시켜 고구마맛 칵테일 베이스를 제조하는 칵테일 베이스 제조과정과;Purified water 39.95 wt%, high fructose 22.00 wt%, cider 20.00 wt%, oligosaccharide 6.50 wt%, banana puree 5.50 wt%, fresh mix 4.70 wt%, yoghurt powder 0.80 wt%, sweet potato flaver 0.20 wt%, xanthan gum 0.10 wt% %, Yellow color food coloring 0.05%, sweet potato paste 0.20% by weight in a stirrer and stirred under a temperature condition of 58 ℃ ~ 62 ℃ to mix the materials, heating the mixed material to a temperature of 83 ℃ ~ 87 ℃ 20 minutes After the sterilization treatment to cool to 40 ℃ or less, the cocktail base manufacturing process of individually packaging the cooled cocktail base and refrigerated at a temperature below 10 ℃ to produce a sweet potato flavor cocktail base;
제조되는 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,고구마맛칵테일베이스 25중량%, 얼음 15중량%를 준비하고, 생막걸리 60중량%와 얼음 15중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 고구마맛칵테일베이스 25중량%를 추가 투입하여 2초간 믹싱하여 혼합하는 막걸리 혼합과정; 으로 구성한 것을 특징으로 한다. Based on the total weight of the makgeolli cocktail prepared to 100, prepare 60% by weight of fresh makgeolli, 25% by weight of sweet potato cocktail base, 15% by weight of ice, 60% by weight of fresh makgeolli and 15% by weight of ice in a blender Makgeolli mixing process of mixing and mixing for 2 seconds by adding 25% by weight of the sweet potato flavored cocktail base prepared in the blender after grinding and blending; Characterized in that configured.
상기 후레쉬믹스는 함수결정 포도당 96.76중량%, 사과산 1.08중량%, 구연산 1.08중량%, 비타민-C 1.08중량%를 혼합하여 구성한 것을 특징으로 한다.The fresh mix is characterized in that a mixture of hydrated glucose 96.76% by weight, malic acid 1.08% by weight, citric acid 1.08% by weight, vitamin-C 1.08% by weight.
상기 바나나퓨레는 잘개 으깬 바나나 99%와 백설탕 1%를 혼합한 후 동결된 상태로 제공되는 것으로, 이러한 바나나퓨레는 해동시킨 후 개량하여 사용한다.The banana puree is to be provided in a frozen state after mixing 99% of crushed banana and 1% of white sugar, such banana puree is used after thawing and improved.
상기 요거트분말은 요구르트 맛을 내는 분말가루이고, 고구마후레바는 고구마향이 나는 분말가루이다.The yoghurt powder is a powdered powder flavoring yoghurt, and sweet potato flavora is a powdered powder having sweet potato flavor.
제 1 실시예의 제조과정을 설명하면 다음과 같다.The manufacturing process of the first embodiment is as follows.
먼저, 고구마맛칵테일베이스에 사용되는 재료를 정확히 계량한다.First, accurately measure the material used for the sweet potato flavored cocktail base.
동결상태인 바나나퓨레는 해동시킨 후 계량하는 것이 바람직하고, 계량이 완료되면 먼저 액상재료를 먼저 배합탱크에 투입한 후 분말재료를 투입한다.Banana puree in the frozen state is preferably thawed and weighed, and when the metering is completed, the liquid material is first added to the blending tank and then the powder material is added.
배합탱크에 투입된 재료를 58℃~62℃의 온도로 약 10분간 교반하여 액상 및 분말 상태의 재료가 혼합되도록 하며, 10분이 경과한 이후에는 83℃~87℃의 온도로 20분간 가열하여 살균처리한다.Stir the ingredients in the mixing tank at a temperature of 58 ℃ ~ 62 ℃ for about 10 minutes to mix the liquid and powder materials.After 10 minutes, heat them at 83 ℃ ~ 87 ℃ for 20 minutes to sterilize them. do.
살균처리가 완료되면 측정기기를 이용하여 제품의 당도, 염도, 산성정도(PH)를 측정한다.After the sterilization process is completed, the sugar, salinity and acidity (PH) of the product are measured using a measuring instrument.
제품검사가 완료되면 80℃ 이상의 온도를 유지하면서 리시브탱크로 이동시킨 후 핫필링을 통해 냉각조로 공급하고, 냉각조 내에서 고구마칵테일 베이스를 40℃ 이하로 냉각시킨다.After the product inspection is completed, the temperature is maintained at a temperature of 80 ℃ or more to move to the receiving tank through the hot-filling to the cooling tank, and the sweet potato cocktail base in the cooling tank to cool below 40 ℃.
냉각된 고구마맛칵테일 베이스는 개별포장하거나 별도의 용기에 담아 10℃ 이하의 온도조건하에서 냉장보관하게 된다.The cooled sweet potato cocktail base is individually packaged or stored in a separate container to be refrigerated under the temperature condition of 10 ℃ or less.
고구마맛칵테일베이스가 제조 완료되면 고구마맛칵테일베이스를 이용하여 막걸리 칵테일을 제조한다. When the sweet potato flavored cocktail base is manufactured, the makgeolli cocktail is prepared using the sweet potato flavored cocktail base.
제조되는 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,고구마칵테일베이스 25중량%, 얼음 15중량%를 준비하고, 생막걸리 60중량%와 얼음 15중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 고구마칵테일베이스 25중량%를 추가 투입하여 2초간 믹싱 혼합하여 고구마맛 칵테일 막걸리를 완성한다.Based on the total weight of the makgeolli cocktail prepared to 100, prepare 60% by weight of fresh Makgeolli, 25% by weight of sweet potato cocktail base, 15% by weight of ice, 60% by weight of fresh Makgeolli and 15% by weight of ice in the blender and grind After mixing, add 25% by weight of the prepared sweet potato cocktail base to the blender and mix for 2 seconds to complete the sweet potato cocktail makgeolli.
이와같은 제조과정에 의해 제조된 고구마맛 칵테일 막걸리는 고구마 맛과 막걸리 향이 적절히 혼합되어 구수하면서도 담백한 맛을 제공할 수 있게된다.
The sweet potato cocktail makgeolli produced by the manufacturing process as described above is able to provide a sweet and light taste by mixing the sweet potato flavor and makgeolli aroma.
◆ 제 2 실시예 ◆◆ ◆ second embodiment
제 2 실시예는 딸기를 주재료로 하는 막걸리 칵테일로서,The second embodiment is a makgeolli cocktail mainly composed of strawberries,
고과당 22.00중량%, 정제수 21.47중량%, 가당딸기퓨레 20.00중량%, 바나나퓨레 12.00중량%, 정백당 9.00중량%, 딸기엑기스 6.50중량%, 후레쉬믹스 4.65중량%, 사이다 2.50중량%, 올리고당 1.50중량%, 요거트분말 0.10중량%, 딸기향 0.15중량%, 레드칼라식용색소 0.05중량%, 난백분말 0.03중량%, 잔탄검 0.03중량%, 유청분말0.02중량%를 교반기에 넣고 58℃~62℃의 온도조건하에서 교반하여 재료를 혼합하고, 혼합된 재료를 83℃~87℃의 온도로 20분간 가열하여 살균처리한 후 40℃ 이하로 냉각시키며, 냉각된 칵테일 베이스를 개별포장하여 10℃ 이하의 온도로 냉장시켜 딸리맛 칵테일베이스를 제조하는 칵테일 베이스 제조과정과;High fructose 22.00%, purified water 21.47%, sweetened strawberry puree 20.00%, banana puree 12.00%, white sugar 9.00%, strawberry extract 6.50%, fresh mix 4.65%, cider 2.50%, oligosaccharide 1.50% , 0.10% by weight of yoghurt powder, 0.15% by weight of strawberry, 0.05% by weight of red color food coloring, 0.03% by weight of egg white powder, 0.03% by weight of xanthan gum, and 0.02% by weight of whey powder in a stirrer. Stir under to mix the materials, and heat the mixed materials to a temperature of 83 ℃ ~ 87 ℃ for 20 minutes to sterilize, then cooled to 40 ℃ or less, individually packaged cooled cocktail base to refrigerated to 10 ℃ or less Cocktail base manufacturing process for making a deli cocktail base;
제조되는 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,딸기맛칵테일베이스 15중량%, 얼음 15중량%, 냉동딸기 10중량%를 준비하고, 생막걸리 60중량%, 얼음 15중량%, 냉동딸기 10중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 딸기맛칵테일베이스 15중량%를 추가 투입하여 2초간 믹싱하여 혼합하는 막걸리 혼합과정;으로 구성한 것을 특징으로 한다.Based on the total weight of the makgeolli cocktail prepared to 100, prepare 60% by weight of fresh Makgeolli, 15% by weight of strawberry flavored cocktail base, 15% by weight of ice, 10% by weight of frozen berries, 60% by weight of fresh Makgeolli, ice 15 It is characterized by consisting of; makgeolli mixing process of mixing by mixing for 2 seconds by adding 15% by weight of the strawberry flavored cocktail base base prepared in the blender after mixing by weight and blended into the blender 10% by weight frozen berries.
상기 후레쉬믹스는 함수결정 포도당 96.76중량%, 사과산 1.08중량%, 구연산 1.08중량%, 비타민-C 1.08중량%를 혼합하여 구성한 것을 특징으로 한다.The fresh mix is characterized in that a mixture of hydrated glucose 96.76% by weight, malic acid 1.08% by weight, citric acid 1.08% by weight, vitamin-C 1.08% by weight.
상기 바나나퓨레는 잘개 으깬 바나나 99%와 백설탕 1%를 혼합한 후 동결된 상태로 제공되는 것이고, 가당딸기퓨레는 잘개 으깬 딸기 99%와 백설탕 1%를 혼합한 후 동결된 상태로 제공되는 것으로, 이러한 바나나퓨레와 딸기퓨레는 해동시킨 후 개량하여 사용한다.The banana puree is to be provided in a frozen state after mixing 99% of the crushed banana and 1% of white sugar, sweet strawberry puree is to be provided in a frozen state after mixing 99% of the crushed strawberry and 1% of white sugar, Banana puree and strawberry puree are used after thawing.
상기 난백분말은 계란의 흰자를 건조한 후 파쇄한 분말가루이다.The egg white powder is powdered powder which is crushed after drying the egg whites.
제 2 실시예의 제조과정을 설명하면 다음과 같다.The manufacturing process of the second embodiment is as follows.
먼저, 딸기맛칵테일베이스에 사용되는 재료를 정확히 계량한다.First, accurately measure the ingredients used in the strawberry flavored cocktail base.
동결상태인 바나나퓨레와 딸기퓨레는 해동시킨 후 계량하는 것이 바람직하고, 계량이 완료되면 먼저 액상재료를 먼저 배합탱크에 투입한 후 분말재료를 투입한다.Banana puree and strawberry puree in the frozen state is preferably thawed and weighed, and when the metering is completed, the liquid material is first added to the blending tank and then the powder material is added.
배합탱크에 투입된 재료를 58℃~62℃의 온도로 약 10분간 교반하여 액상 및 분말 상태의 재료가 혼합되도록 하며, 10분이 경과한 이후에는 83℃~87℃의 온도로 20분간 가열하여 살균처리한다.Stir the ingredients in the mixing tank at a temperature of 58 ℃ ~ 62 ℃ for about 10 minutes to mix the liquid and powder materials.After 10 minutes, heat them at 83 ℃ ~ 87 ℃ for 20 minutes to sterilize them. do.
살균처리가 완료되면 측정기기를 이용하여 제품의 당도, 염도, 산성정도(PH)를 측정한다.After the sterilization process is completed, the sugar, salinity and acidity (PH) of the product are measured using a measuring instrument.
제품검사가 완료되면 80℃ 이상의 온도를 유지하면서 리시브탱크로 이동시킨 후 핫필링을 통해 냉각조로 공급하고, 냉각조 내에서 딸기맛칵테일 베이스를 40℃ 이하로 냉각시킨다.After completing the product inspection, the temperature is maintained at 80 ° C or higher, and then transferred to the receiving tank and supplied to the cooling tank through hot peeling, and the strawberry cocktail base is cooled to 40 ° C or lower in the cooling tank.
냉각된 딸기맛칵테일 베이스는 개별포장하거나 별도의 용기에 담아 10℃ 이하의 온도조건하에서 냉장보관하게 된다.Cooled strawberry flavored cocktail base is individually packaged or stored in a separate container refrigerated under the temperature conditions of 10 ℃ or less.
딸기맛칵테일베이스가 제조 완료되면 딸기맛칵테일베이스를 이용하여 막걸리 칵테일을 제조한다. Once the strawberry flavored cocktail base is manufactured, the makgeolli cocktail is prepared using the strawberry flavored cocktail base.
제조되는 딸기맛 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,딸기맛칵테일베이스 15중량%, 얼음 15중량%, 냉동딸기 10중량%를 준비하고, 생막걸리 60중량%, 얼음 15중량%, 냉동딸기 10중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 딸기맛칵테일베이스 15중량%를 추가 투입하여 2초간 믹싱 혼합하여 딸기막걸리 칵테일을 완성한다.Based on the total weight of the strawberry flavored Makgeolli Cocktail to be prepared 100, fresh Makgeolli 60% by weight, strawberry flavored cocktail base 15% by weight, ice 15% by weight, prepared frozen strawberry 10% by weight, fresh Makgeolli 60% by weight, Add 15% by weight of ice and 10% by weight of frozen strawberries to the blender, mix and mix, and then add 15% by weight of the strawberry flavored cocktail base prepared in the blender to mix and mix for 2 seconds to complete the strawberry makgeolli cocktail.
이와같은 제조과정에 의해 제조된 딸기맛 막걸리 칵테일은 딸기 맛과 막걸리 향이 적절히 혼합되어 달콤하면서도 딸기향이 듬뿍 배어있는 맛을 제공할 수 있게된다.Strawberry-flavored makgeolli cocktail prepared by such a manufacturing process is a mixture of strawberry flavor and makgeolli aroma can provide a sweet and rich strawberry flavor.
◆ 제 3 실시예 ◆◆ ◆ third embodiment
제 3 실시예는 키위맛 막걸리 칵테일로서,The third embodiment is a kiwi-flavored rice wine cocktail,
고과당 26.00중량%, 냉동무가당키위 13.50 중량%, 정제수 17.37중량%, 바나나퓨레 12.00중량%, 정백당 9.00중량%, 키위농축액 12.90중량%, 후레쉬믹스 4.65중량%, 사이다 2.50중량%, 올리고당 1.50중량%, 그린색소 0.20중량%, 요거트분말 0.10중량%, 키위향 0.20중량%, 난백분말 0.03중량%, 잔탄검0.03중량%, 유청분말 0.02중량%를 교반기에 넣고 58℃~62℃의 온도조건하에서 교반하여 재료를 혼합하고, 혼합된 재료를 83℃~87℃의 온도로 20분간 가열하여 살균처리한 후 40℃ 이하로 냉각시키며, 냉각된 칵테일 베이스를 개별포장하여 10℃ 이하의 온도로 냉장시켜 키위맛 칵테일 베이스를 제조하는 칵테일 베이스 제조과정과;26.00 wt% high fructose, 13.50 wt% frozen sugarless kiwi, 17.37 wt% purified water, 12.00 wt% banana puree, 9.00 wt% per white sugar, 12.90 wt% kiwi concentrate, 4.65 wt% fresh cider, 2.50 wt% cider, 1.50 wt% oligosaccharide , Green pigment 0.20% by weight, yoghurt powder 0.10% by weight, kiwi flavor 0.20% by weight, egg white powder 0.03% by weight, xanthan gum 0.03% by weight, whey powder 0.02% by weight into a stirrer and stirred under the temperature condition of 58 ℃ ~ 62 ℃ The ingredients are mixed, the mixed material is heated to a temperature of 83 ° C. to 87 ° C. for 20 minutes, sterilized and cooled to 40 ° C. or lower, and the cooled cocktail base is individually packaged and refrigerated at a temperature of 10 ° C. or lower to kiwi. A cocktail base manufacturing process for preparing a taste cocktail base;
제조되는 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,키위맛칵테일베이스 15중량%, 얼음 15중량%, 생과일 키위 10중량%를 준비하고, 생막걸리 60중량%, 얼음 15중량%, 생과일 키위 10중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 키위맛칵테일베이스 15중량%를 추가 투입하여 2초간 믹싱하여 혼합하는 막걸리 혼합과정; 으로 구성한 것을 특징으로 한다.Based on the total weight of the makgeolli cocktail prepared to 100, prepared 60% by weight of fresh Makgeolli, 15% by weight of kiwi cocktail base, 15% by weight ice, 10% by weight of fresh fruit kiwi, 60% by weight of fresh Makgeolli, ice 15 Megolli mixing process by adding 15% by weight of the kiwi flavor cocktail base prepared in the blender by mixing by weight, 10% by weight of fresh fruit kiwi in a blender, and mixed for 2 seconds; Characterized in that configured.
상기 후레쉬믹스는 함수결정 포도당 96.76중량%, 사과산 1.08중량%, 구연산 1.08중량%, 비타민-C 1.08중량%를 혼합하여 구성한 것을 특징으로 한다.The fresh mix is characterized in that a mixture of hydrated glucose 96.76% by weight, malic acid 1.08% by weight, citric acid 1.08% by weight, vitamin-C 1.08% by weight.
상기 바나나퓨레는 잘개 으깬 바나나 99%와 백설탕 1%를 혼합한 후 동결된 상태로 제공되는 것으로, 이러한 바나나퓨레는 해동시킨 후 개량하여 사용한다.The banana puree is to be provided in a frozen state after mixing 99% of crushed banana and 1% of white sugar, such banana puree is used after thawing and improved.
상기 난백분말은 계란의 흰자를 건조한 후 파쇄한 분말가루이다.The egg white powder is powdered powder which is crushed after drying the egg whites.
제 3 실시예의 제조과정을 설명하면 다음과 같다.The manufacturing process of the third embodiment is as follows.
먼저, 키위맛칵테일베이스에 사용되는 재료를 정확히 계량한다.First, accurately measure the material used in the kiwi cocktail base.
동결상태인 바나나퓨레는 해동시킨 후 계량하는 것이 바람직하고, 계량이 완료되면 먼저 액상재료를 먼저 배합탱크에 투입한 후 분말재료를 투입한다.Banana puree in the frozen state is preferably thawed and weighed, and when the metering is completed, the liquid material is first added to the blending tank and then the powder material is added.
배합탱크에 투입된 재료를 58℃~62℃의 온도로 약 10분간 교반하여 액상 및 분말 상태의 재료가 혼합되도록 하며, 10분이 경과한 이후에는 83℃~87℃의 온도로 20분간 가열하여 살균처리한다.Stir the ingredients in the mixing tank at a temperature of 58 ℃ ~ 62 ℃ for about 10 minutes to mix the liquid and powder materials.After 10 minutes, heat them at 83 ℃ ~ 87 ℃ for 20 minutes to sterilize them. do.
살균처리가 완료되면 측정기기를 이용하여 제품의 당도, 염도, 산성정도(PH)를 측정한다.After the sterilization process is completed, the sugar, salinity and acidity (PH) of the product are measured using a measuring instrument.
제품검사가 완료되면 80℃ 이상의 온도를 유지하면서 리시브탱크로 이동시킨 후 핫필링을 통해 냉각조로 공급하고, 냉각조 내에서 키위칵테일 베이스를 40℃ 이하로 냉각시킨다.When the product inspection is completed, it is transferred to the receiving tank while maintaining the temperature of 80 ℃ or more and supplied to the cooling tank through hot peeling, and the kiwi cocktail base is cooled to 40 ℃ or less in the cooling tank.
냉각된 키위맛칵테일 베이스는 개별포장하거나 별도의 용기에 담아 10℃ 이하의 온도조건하에서 냉장보관하게 된다.Cooled kiwi cocktail base is individually packaged or stored in a separate container refrigerated under the temperature conditions of 10 ℃ or less.
키위맛칵테일베이스가 제조 완료되면 키위맛칵테일베이스를 이용하여 막걸리 칵테일을 제조한다. When the kiwi cocktail base is manufactured, the makgeolli cocktail is prepared using the kiwi cocktail base.
제조되는 키위맛 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,키위맛칵테일베이스 15중량%, 얼음 15중량%, 생과일 키위 10중량%를 준비하고, 생막걸리 60중량%, 얼음 15중량%, 생과일 키위 10중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 키위맛칵테일베이스 15중량%를 추가 투입하여 2초간 믹싱 혼합하여 키위막걸리 칵테일을 완성한다.Based on the total weight of the kiwi-flavored makgeolli cocktail prepared to 100, prepared 60% by weight of fresh Makgeolli, 15% by weight of kiwi flavored cocktail base, 15% by weight ice, 10% by weight of fresh kiwi fruit, 60% by weight of fresh Makgeolli, Put 15% by weight of ice and 10% by weight of fresh fruit kiwi in a blender, mix, and then add 15% by weight of the kiwi flavored cocktail base prepared in the blender to mix and mix for 2 seconds to complete the kiwi makgeolli cocktail.
이와같은 제조과정에 의해 제조된 키위맛 막걸리 칵테일은 키위 맛과 막걸리 향이 적절히 혼합되어 달콤하면서도 키위향이 듬뿍 배어있는 맛을 제공할 수 있게된다.The kiwi-flavored makgeolli cocktail prepared by such a manufacturing process is a mixture of kiwi flavor and makgeolli aroma can provide a sweet and rich kiwi flavor.
◆ 제 4 실시예 ◆◆ ◆ fourth embodiment
제 4 실시예는 복숭아맛 막걸리 칵테일로서,The fourth embodiment is a peach flavored rice wine cocktail,
정제수 23.30중량%, 고과당 26.00중량%, 가당복숭아퓨레 21.90중량%, 정백당13.00중량%, 후레쉬믹스 4.65중량%, 바나나퓨레3.50중량%, 사이다3.50중량%, 올리고당 3.00중량%, 요거트분말 0.80중량%, 복숭아향0.20중량%, 잔탄검0.10중량%, 난백분말 0.03중량%, 유청분말 0.02중량%를 교반기에 넣고 58℃~62℃의 온도조건하에서 교반하여 재료를 혼합하고, 혼합된 재료를 83℃~87℃의 온도로 20분간 가열하여 살균처리한 후 40℃ 이하로 냉각시키며, 냉각된 칵테일 베이스를 개별포장하여 10℃ 이하의 온도로 냉장시켜 복숭아맛 칵테일 베이스를 제조하는 칵테일 베이스 제조과정과;Purified water 23.30 wt%, high fructose 26.00 wt%, sweetened peach puree 21.90 wt%, white sugar per 13.00 wt%, fresh mix 4.65 wt%, banana puree 3.50 wt%, cider 3.50 wt%, oligosaccharide 3.00 wt%, yogurt powder 0.80 wt% Peach flavor 0.20%, xanthan gum 0.10%, egg white powder 0.03%, whey powder 0.02% by weight in a stirrer and stirred under the temperature condition of 58 ℃ ~ 62 ℃ to mix the materials, the mixed material 83 ℃ A cocktail base manufacturing process of preparing a peach-flavored cocktail base by heating the sterilization treatment at a temperature of ˜87 ° C. for 20 minutes and then cooling it to 40 ° C. or less, and individually packaging the cooled cocktail base and refrigerating it to a temperature of 10 ° C. or less;
제조되는 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,복숭아맛칵테일베이스 25중량%, 얼음 15중량%를 준비하고, 생막걸리 60중량%와 얼음 15중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 복숭아맛칵테일베이스 25중량%를 추가 투입하여 2초간 믹싱하여 혼합하는 막걸리 혼합과정; 으로 구성한 것을 특징으로 한다.Based on the total weight of the makgeolli cocktail prepared to 100, prepare 60% by weight of fresh Makgeolli, 25% by weight of peach cocktail base, 15% by weight of ice, 60% by weight of fresh Makgeolli and 15% by weight of ice in a blender Makgeolli mixing process of adding and mixing 25% by weight of the peach flavored cocktail base prepared in the blender after grinding and mixing for 2 seconds; Characterized in that configured.
상기 후레쉬믹스는 함수결정 포도당 96.76중량%, 사과산 1.08중량%, 구연산 1.08중량%, 비타민-C 1.08중량%를 혼합하여 구성한 것을 특징으로 한다.The fresh mix is characterized in that a mixture of hydrated glucose 96.76% by weight, malic acid 1.08% by weight, citric acid 1.08% by weight, vitamin-C 1.08% by weight.
상기 바나나퓨레는 잘개 으깬 바나나 99%와 백설탕 1%를 혼합한 후 동결된 상태로 제공되는 것이고, 가당복숭아퓨레는 잘개 으깬 복숭아 99%와 백설탕 1%를 혼합한 후 동결된 상태로 제공되는 것으로, 이러한 바나나퓨레와 가당복숭아퓨레는 해동시킨 후 개량하여 사용한다.The banana puree is to be provided in a frozen state after mixing 99% of crushed banana and 1% of white sugar, sweet peach puree is to be provided in a frozen state after mixing 99% of crushed peach and 1% of white sugar, Banana puree and sweetened peach puree are used after thawing.
상기 난백분말은 계란의 흰자를 건조한 후 파쇄한 분말가루이다.The egg white powder is powdered powder which is crushed after drying the egg whites.
제 4 실시예의 제조과정을 설명하면 다음과 같다.The manufacturing process of the fourth embodiment is as follows.
먼저, 복숭아맛칵테일베이스에 사용되는 재료를 정확히 계량한다.First, accurately measure the ingredients used in the Peach Taste Cocktail Base.
동결상태인 바나나퓨레와 가당복숭아퓨레는 해동시킨 후 계량하는 것이 바람직하고, 계량이 완료되면 먼저 액상재료를 먼저 배합탱크에 투입한 후 분말재료를 투입한다.Banana puree and sweetened peach puree in the frozen state is preferably thawed and weighed.When the metering is completed, the liquid material is first added to the blending tank and then the powder material is added.
배합탱크에 투입된 재료를 58℃~62℃의 온도로 약 10분간 교반하여 액상 및 분말 상태의 재료가 혼합되도록 하며, 10분이 경과한 이후에는 83℃~87℃의 온도로 20분간 가열하여 살균처리한다.Stir the ingredients in the mixing tank at a temperature of 58 ℃ ~ 62 ℃ for about 10 minutes to mix the liquid and powder materials.After 10 minutes, heat them at 83 ℃ ~ 87 ℃ for 20 minutes to sterilize them. do.
살균처리가 완료되면 측정기기를 이용하여 제품의 당도, 염도, 산성정도(PH)를 측정한다.After the sterilization process is completed, the sugar, salinity and acidity (PH) of the product are measured using a measuring instrument.
제품검사가 완료되면 80℃ 이상의 온도를 유지하면서 리시브탱크로 이동시킨 후 핫필링을 통해 냉각조로 공급하고, 냉각조 내에서 복숭아칵테일 베이스를 40℃ 이하로 냉각시킨다.After the product inspection is completed, the temperature is maintained at 80 ° C or higher and then transferred to the receiving tank and supplied to the cooling tank through hot filling, and the peach cocktail base is cooled to 40 ° C or lower in the cooling tank.
냉각된 복숭아칵테일 베이스는 개별포장하거나 별도의 용기에 담아 10℃ 이하의 온도조건하에서 냉장보관하게 된다.The cooled peach cocktail base is individually packaged or stored in a separate container and refrigerated under temperature conditions of 10 ° C or lower.
복숭아맛칵테일베이스가 제조 완료되면 복숭아맛칵테일베이스를 이용하여 막걸리 칵테일을 제조한다. When the peach flavored cocktail base is manufactured, the makgeolli cocktail is prepared using the peach flavored cocktail base.
제조되는 복숭아맛막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,복숭아맛칵테일베이스 25중량%, 얼음 15중량%를 준비하고, 생막걸리 60중량%와 얼음 15중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 복숭아맛칵테일베이스 25중량%를 추가 투입하여 2초간 믹싱 혼합하여 복숭아막걸리 칵테일을 완성한다.Based on the total weight of the peach-flavored rice wine cocktail prepared to 100, prepare 60% by weight fresh Makgeolli, 25% by weight peach cocktail base, 15% by weight ice, 60% by weight of fresh Makgeolli and 15% by weight of ice blender Pour into the blender, add 25% by weight of the prepared peach flavored cocktail base to the blender and mix for 2 seconds to complete the Peach Makgeolli Cocktail.
이와같은 제조과정에 의해 제조된 복숭아맛 막걸리 칵테일은 복숭아 맛과 막걸리 향이 적절히 혼합되어 달콤하면서도 부드러운 복숭아향이 듬뿍 배어있는 맛을 제공할 수 있게된다.The peach-flavored makgeolli cocktail prepared by such a manufacturing process is a mixture of peach flavor and makgeolli scent can provide a sweet and soft peach flavor full of flavor.
◆ 제 5 실시예 ◆◆ ◆ fifth embodiment
제 5 실시예는 사과맛 막걸리 칵테일로서,The fifth embodiment is an apple flavored rice wine cocktail,
고과당 25.00중량%, 사과퓨레21.90중량%, 정제수 20.37중량%, 정백당 11.00중량%, 사과농축과즙 7.50중량%, 후레쉬믹스 4.65중량%, 바나나퓨레 4.50중량%, 사이다2.50중량%, 올리고당 1.50중량%, 요거트분말0.80중량%, 사과향 0.20중량%, 난백분말 0.03중량%, 잔탄검 0.03중량%, 유청분말 0.02중량%를 교반기에 넣고 58℃~62℃의 온도조건하에서 교반하여 재료를 혼합하고, 혼합된 재료를 83℃~87℃의 온도로 20분간 가열하여 살균처리한 후 40℃ 이하로 냉각시키며, 냉각된 칵테일 베이스를 개별포장하여 10℃ 이하의 온도로 냉장시켜 사과맛 칵테일 베이스를 제조하는 칵테일 베이스 제조과정과;High fructose 25.00 wt%, apple puree 21.90 wt%, purified water 20.37 wt%, white sugar 11.00 wt%, apple juice concentrate 7.50 wt%, fresh mix 4.65 wt%, banana puree 4.50 wt%, cider 2.50 wt%, oligosaccharide 1.50 wt% , Yogurt powder 0.80% by weight, apple flavor 0.20% by weight, egg white powder 0.03% by weight, xanthan gum 0.03% by weight, whey powder 0.02% by weight in a stirrer and stirred under the temperature conditions of 58 ℃ ~ 62 ℃ to mix the ingredients, and mixed The prepared material is heated to a temperature of 83 ° C. to 87 ° C. for 20 minutes, sterilized and cooled to 40 ° C. or lower, and the cooled cocktail base is individually packaged and refrigerated at a temperature of 10 ° C. or lower to prepare an apple flavored cocktail base. Base manufacturing process;
제조되는 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,사과맛칵테일베이스 15중량%, 얼음 15중량%, 생과일 사과 10중량%를 준비하고, 생막걸리 60중량%, 얼음 15중량%, 생과일 사과 10중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 사과맛칵테일베이스 15중량%를 추가 투입하여 2초간 믹싱하여 혼합하는 막걸리 혼합과정; 으로 구성한 것을 특징으로 한다.Based on the total weight of the makgeolli cocktail prepared to 100, prepare 60% by weight of fresh Makgeolli, 15% by weight of apple flavored cocktail base, 15% by weight of ice, 10% by weight of fresh apples, 60% by weight of fresh Makgeolli, ice 15 Megolli mixing process by adding 15% by weight of the apple flavored cocktail base prepared in the blender by mixing and blending by weight, 10% by weight of fresh fruit apples in the blender; Characterized in that configured.
상기 후레쉬믹스는 함수결정 포도당 96.76중량%, 사과산 1.08중량%, 구연산 1.08중량%, 비타민-C 1.08중량%를 혼합하여 구성한 것을 특징으로 한다.The fresh mix is characterized in that a mixture of hydrated glucose 96.76% by weight, malic acid 1.08% by weight, citric acid 1.08% by weight, vitamin-C 1.08% by weight.
상기 바나나퓨레는 잘개 으깬 바나나 99%와 백설탕 1%를 혼합한 후 동결된 상태로 제공되는 것이고, 사과퓨레는 잘개 으깬 사과 99%와 백설탕 1%를 혼합한 후 동결된 상태로 제공되는 것으로, 이러한 바나나퓨레와 사과퓨레는 해동시킨 후 개량하여 사용한다.The banana puree is provided in a frozen state after mixing 99% of crushed banana and 1% of white sugar, and the apple puree is provided in a frozen state after mixing 99% of crushed apple and 1% of white sugar. Banana puree and apple puree are used after thawing.
상기 난백분말은 계란의 흰자를 건조한 후 파쇄한 분말가루이다.The egg white powder is powdered powder which is crushed after drying the egg whites.
제 5 실시예의 제조과정을 설명하면 다음과 같다.The manufacturing process of the fifth embodiment is as follows.
먼저, 사과맛칵테일베이스에 사용되는 재료를 정확히 계량한다.First, accurately measure the ingredients used in the apple flavored cocktail base.
동결상태인 바나나퓨레와 사과퓨레는 해동시킨 후 계량하는 것이 바람직하고, 계량이 완료되면 먼저 액상재료를 먼저 배합탱크에 투입한 후 분말재료를 투입한다.Banana puree and apple puree in the frozen state is preferably thawed and weighed.When the metering is completed, the liquid material is first added to the blending tank, followed by powdering.
배합탱크에 투입된 재료를 58℃~62℃의 온도로 약 10분간 교반하여 액상 및 분말 상태의 재료가 혼합되도록 하며, 10분이 경과한 이후에는 83℃~87℃의 온도로 20분간 가열하여 살균처리한다.Stir the ingredients in the mixing tank at a temperature of 58 ℃ ~ 62 ℃ for about 10 minutes to mix the liquid and powder materials.After 10 minutes, heat them at 83 ℃ ~ 87 ℃ for 20 minutes to sterilize them. do.
살균처리가 완료되면 측정기기를 이용하여 제품의 당도, 염도, 산성정도(PH)를 측정한다.After the sterilization process is completed, the sugar, salinity and acidity (PH) of the product are measured using a measuring instrument.
제품검사가 완료되면 80℃ 이상의 온도를 유지하면서 리시브탱크로 이동시킨 후 핫필링을 통해 냉각조로 공급하고, 냉각조 내에서 사과칵테일 베이스를 40℃ 이하로 냉각시킨다.After the product inspection is completed, the temperature is maintained at a temperature of 80 ℃ or more to move to the receiving tank through the hot-filling to the cooling tank, and in the cooling tank the apple cocktail base to 40 ℃ or less.
냉각된 사과칵테일 베이스는 개별포장하거나 별도의 용기에 담아 10℃ 이하의 온도조건하에서 냉장보관하게 된다.The cooled apple cocktail base is individually packaged or stored in a separate container and refrigerated under temperature conditions of 10 ° C or less.
사과맛칵테일베이스가 제조 완료되면 사과맛칵테일베이스를 이용하여 막걸리 칵테일을 제조한다. When the apple flavored cocktail base is manufactured, the makgeolli cocktail is prepared using the apple flavored cocktail base.
제조되는 사과맛막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,사과맛칵테일베이스 15중량%, 얼음 15중량%, 생과일 사과 10중량%를 준비하고, 생막걸리 60중량%, 얼음 15중량%, 생과일 사과 10중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 사과맛칵테일베이스 15중량%를 추가 투입하여 2초간 믹싱 혼합하여 사과 막걸리 칵테일을 완성한다.Based on the total weight of the apple flavored rice wine cocktail prepared to 100, prepare 60% by weight of fresh Makgeolli, 15% by weight of apple flavored cocktail base, 15% by weight of ice, 10% by weight of fresh apples, 60% by weight of fresh Makgeolli, 15% by weight of ice and 10% by weight of fresh fruit apples are blended and blended, and then 15% by weight of apple flavored cocktail base prepared in the blender is added and mixed for 2 seconds to complete the apple rice wine cocktail.
이와같은 제조과정에 의해 제조된 사과 막걸리 칵테일은 사과 맛과 막걸리 향이 적절히 혼합되어 달콤하면서도 상큼한 사과향이 듬뿍 배어있는 맛을 제공할 수 있게된다.The apple makgeolli cocktail produced by such a manufacturing process is a mixture of apple flavor and makgeolli aroma can provide a sweet and fresh apple flavor full of flavor.
◆ 제 6 실시예 ◆◆ ◆ sixth embodiment
제 6 실시예는 청포도맛 막걸리 칵테일로서,The sixth embodiment is a green grape flavored rice wine cocktail,
정제수 21.25중량%, 고과당 30.00중량%, 백포도농축액 20.00중량%, 정백당 11.00중량%, 후레쉬믹스 4.65중량%, 바나나퓨레 3.50중량%, 사과농축과즙 3.50중량%, 올리고당 2.50중량%, 사이다 2.50중량%, 요거트분말 0.80중량%, 청포도향 0.20중량%, 난백분말 0.03중량%, 잔탄검 0.03중량%, 그린색소 0.02중량%, 유청분말 0.02중량%를 교반기에 넣고 58℃~62℃의 온도조건하에서 교반하여 재료를 혼합하고, 혼합된 재료를 83℃~87℃의 온도로 20분간 가열하여 살균처리한 후 40℃ 이하로 냉각시키며, 냉각된 칵테일 베이스를 개별포장하여 10℃ 이하의 온도로 냉장시켜 청포도맛 칵테일 베이스를 제조하는 칵테일 베이스 제조과정과;Purified water 21.25 wt%, high fructose 30.00 wt%, white grape concentrate 20.00 wt%, white sugar 11.00 wt%, fresh mix 4.65 wt%, banana puree 3.50 wt%, apple juice concentrate 3.50 wt%, oligosaccharide 2.50 wt%, cider 2.50 wt% , 0.80% by weight of yoghurt powder, 0.20% by weight of green grapes, 0.03% by weight of egg white powder, 0.03% by weight of xanthan gum, 0.02% by weight of green pigment, and 0.02% by weight of whey powder. The ingredients are mixed, the mixed material is heated to a temperature of 83 ° C. to 87 ° C. for 20 minutes, sterilized and cooled to 40 ° C. or less, and the cooled cocktail base is individually packaged and refrigerated to a temperature of 10 ° C. or lower. A cocktail base manufacturing process for preparing a taste cocktail base;
제조되는 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,청포도맛칵테일베이스 25중량%, 얼음 15중량%를 준비하고, 생막걸리 60중량%, 얼음 15중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 청포도맛칵테일베이스 25중량%를 추가 투입하여 2초간 믹싱하여 혼합하는 막걸리 혼합과정; 으로 구성한 것을 특징으로 한다.Based on the total weight of the makgeolli cocktail prepared to 100, prepare 60% by weight of fresh makgeolli, 25% by weight of green grape flavor cocktail base, 15% by weight of ice, 60% by weight of fresh makgeolli, 15% by weight of ice in a blender Makgeolli mixing process of mixing and mixing for 2 seconds by adding 25% by weight of the green grape flavored cocktail base prepared in the blender after grinding and blending; Characterized in that configured.
상기 후레쉬믹스는 함수결정 포도당 96.76중량%, 사과산 1.08중량%, 구연산 1.08중량%, 비타민-C 1.08중량%를 혼합하여 구성한 것을 특징으로 한다.The fresh mix is characterized in that a mixture of hydrated glucose 96.76% by weight, malic acid 1.08% by weight, citric acid 1.08% by weight, vitamin-C 1.08% by weight.
상기 바나나퓨레는 잘개 으깬 바나나 99%와 백설탕 1%를 혼합한 후 동결된 상태로 제공되는 것으로, 이러한 바나나퓨레는 해동시킨 후 개량하여 사용한다.The banana puree is to be provided in a frozen state after mixing 99% of crushed banana and 1% of white sugar, such banana puree is used after thawing and improved.
상기 난백분말은 계란의 흰자를 건조한 후 파쇄한 분말가루이다.The egg white powder is powdered powder which is crushed after drying the egg whites.
제 6 실시예의 제조과정을 설명하면 다음과 같다.The manufacturing process of the sixth embodiment is as follows.
먼저, 청포도맛칵테일베이스에 사용되는 재료를 정확히 계량한다.First, the material used for the green grape flavored cocktail base is accurately weighed.
동결상태인 바나나퓨레는 해동시킨 후 계량하는 것이 바람직하고, 계량이 완료되면 먼저 액상재료를 먼저 배합탱크에 투입한 후 분말재료를 투입한다.Banana puree in the frozen state is preferably thawed and weighed, and when the metering is completed, the liquid material is first added to the blending tank and then the powder material is added.
배합탱크에 투입된 재료를 58℃~62℃의 온도로 약 10분간 교반하여 액상 및 분말 상태의 재료가 혼합되도록 하며, 10분이 경과한 이후에는 83℃~87℃의 온도로 20분간 가열하여 살균처리한다.Stir the ingredients in the mixing tank at a temperature of 58 ℃ ~ 62 ℃ for about 10 minutes to mix the liquid and powder materials.After 10 minutes, heat them at 83 ℃ ~ 87 ℃ for 20 minutes to sterilize them. do.
살균처리가 완료되면 측정기기를 이용하여 제품의 당도, 염도, 산성정도(PH)를 측정한다.After the sterilization process is completed, the sugar, salinity and acidity (PH) of the product are measured using a measuring instrument.
제품검사가 완료되면 80℃ 이상의 온도를 유지하면서 리시브탱크로 이동시킨 후 핫필링을 통해 냉각조로 공급하고, 냉각조 내에서 청포도맛칵테일 베이스를 40℃ 이하로 냉각시킨다.After completing the product inspection, the temperature is maintained at 80 ° C or higher, and then transferred to the receiving tank and supplied to the cooling tank through hot peeling.
냉각된 청포도맛칵테일 베이스는 개별포장하거나 별도의 용기에 담아 10℃ 이하의 온도조건하에서 냉장보관하게 된다.The cooled blue grape flavored cocktail base is individually packaged or stored in a separate container and refrigerated under temperature conditions of 10 ° C. or less.
청포도맛칵테일베이스가 제조 완료되면 청포도맛칵테일베이스를 이용하여 막걸리 칵테일을 제조한다. Once the green grape flavored cocktail base is manufactured, the rice wine cocktail is prepared using the green grape flavored cocktail base.
제조되는 청포도맛막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,청포도맛칵테일베이스 25중량%, 얼음 15중량%를 준비하고, 생막걸리 60중량%, 얼음 15중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 청포도맛칵테일베이스 25중량%를 추가 투입하여 2초간 믹싱 혼합하여 청포도 막걸리 칵테일을 완성한다.Based on the total weight of the prepared green grape flavored Makgeolli cocktail 100, prepared with 60% by weight of fresh Makgeolli, 25% by weight of the green grape flavored cocktail base, 15% by weight of ice, 60% by weight of fresh Makgeolli, 15% by weight of ice blender Put it in the ground, mix, and add 25% by weight of the prepared green grape flavored cocktail base to the blender and mix for 2 seconds to complete the green grapes makgeolli cocktail.
이와같은 제조과정에 의해 제조된 청포도맛 막걸리 칵테일은 청포도 맛과 막걸리 향이 적절히 혼합되어 달콤하면서도 상큼한 청포도향이 듬뿍 배어있는 맛을 제공할 수 있게된다.The green grape flavored makgeolli cocktail prepared by such a manufacturing process is a mixture of green grape flavor and makgeolli aroma can provide a sweet and fresh green grape flavor full of flavor.
◆ 제 7 실시예 ◆◆ ◆ seventh embodiment
제 7 실시예는 파인애플맛 파인애플 막걸리 칵테일로서,A seventh embodiment is a pineapple flavor pineapple makgeolli cocktail,
정제수 30.50중량%, 고과당 26.00중량%, 사이다 4.50중량%, 파인애플농축액 9.00중량%, 올리고당 6.50중량%, 후레쉬믹스 4.65중량%, 바나나퓨레 2.20중량%, 요거트분말 0.80중량%, 파인애플향 0.20중량%, 잔탄검 0.10중량%, 옐로우칼라색소 0.05중량%, 정백당 15,50중량%를 교반기에 넣고 58℃~62℃의 온도조건하에서 교반하여 재료를 혼합하고, 혼합된 재료를 83℃~87℃의 온도로 20분간 가열하여 살균처리한 후 40℃ 이하로 냉각시키며, 냉각된 칵테일 베이스를 개별포장하여 10℃ 이하의 온도로 냉장시켜 파인애플맛 칵테일 베이스를 제조하는 칵테일 베이스 제조과정과;Purified water 30.50 wt%, high fructose 26.00 wt%, cider 4.50 wt%, pineapple concentrate 9.00 wt%, oligosaccharide 6.50 wt%, fresh mix 4.65 wt%, banana puree 2.20 wt%, yogurt powder 0.80 wt%, pineapple flavor 0.20 wt% , 0.10% by weight of xanthan gum, 0.05% by weight of yellow color pigment, 15,50% by weight of white spirit were added to the stirrer and stirred under a temperature condition of 58 ° C to 62 ° C to mix the materials, and the mixed materials were 83 ° C to 87 ° C. A cocktail base manufacturing process of preparing a pineapple-flavored cocktail base by heating it to a temperature for 20 minutes and sterilizing it and then cooling it to 40 ° C. or less, and individually packaging the cooled cocktail base and refrigerating it to a temperature of 10 ° C. or less;
제조되는 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,파인애플맛칵테일베이스 15중량%, 얼음 15중량%, 파인애플 통조림 10중량%를 준비하고, 생막걸리 60중량%, 얼음 15중량%, 파인애플 통조림 10중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 파인애플맛칵테일베이스 15중량%를 추가 투입하여 2초간 믹싱하여 혼합하는 막걸리 혼합과정; 으로 구성한 것을 특징으로 한다.Based on the total weight of the makgeolli cocktail prepared to 100, prepare 60% by weight of fresh Makgeolli, 15% by weight of pineapple flavored cocktail base, 15% by weight of ice, canned pineapple 10% by weight, 60% by weight of fresh Makgeolli, ice 15 Mixing the blended and mixed by mixing for 2 seconds by adding 15% by weight of pineapple flavored cocktail base prepared in the blender by adding and blending by weight, 10% by weight canned pineapple in the blender; Characterized in that configured.
상기 후레쉬믹스는 함수결정 포도당 96.76중량%, 사과산 1.08중량%, 구연산 1.08중량%, 비타민-C 1.08중량%를 혼합하여 구성한 것을 특징으로 한다.The fresh mix is characterized in that a mixture of hydrated glucose 96.76% by weight, malic acid 1.08% by weight, citric acid 1.08% by weight, vitamin-C 1.08% by weight.
상기 바나나퓨레는 잘개 으깬 바나나 99%와 백설탕 1%를 혼합한 후 동결된 상태로 제공되는 것으로, 이러한 바나나퓨레는 해동시킨 후 개량하여 사용한다.The banana puree is to be provided in a frozen state after mixing 99% of crushed banana and 1% of white sugar, such banana puree is used after thawing and improved.
상기 난백분말은 계란의 흰자를 건조한 후 파쇄한 분말가루이다.The egg white powder is powdered powder which is crushed after drying the egg whites.
제 7 실시예의 제조과정을 설명하면 다음과 같다.The manufacturing process of the seventh embodiment is as follows.
먼저, 파인애플맛 칵테일베이스에 사용되는 재료를 정확히 계량한다.First, accurately measure the ingredients used in the pineapple-flavored cocktail base.
동결상태인 바나나퓨레는 해동시킨 후 계량하는 것이 바람직하고, 계량이 완료되면 먼저 액상재료를 먼저 배합탱크에 투입한 후 분말재료를 투입한다.Banana puree in the frozen state is preferably thawed and weighed, and when the metering is completed, the liquid material is first added to the blending tank and then the powder material is added.
배합탱크에 투입된 재료를 58℃~62℃의 온도로 약 10분간 교반하여 액상 및 분말 상태의 재료가 혼합되도록 하며, 10분이 경과한 이후에는 83℃~87℃의 온도로 20분간 가열하여 살균처리한다.Stir the ingredients in the mixing tank at a temperature of 58 ℃ ~ 62 ℃ for about 10 minutes to mix the liquid and powder materials.After 10 minutes, heat them at 83 ℃ ~ 87 ℃ for 20 minutes to sterilize them. do.
살균처리가 완료되면 측정기기를 이용하여 제품의 당도, 염도, 산성정도(PH)를 측정한다.After the sterilization process is completed, the sugar, salinity and acidity (PH) of the product are measured using a measuring instrument.
제품검사가 완료되면 80℃ 이상의 온도를 유지하면서 리시브탱크로 이동시킨 후 핫필링을 통해 냉각조로 공급하고, 냉각조 내에서 파인애플칵테일 베이스를 40℃ 이하로 냉각시킨다.After completing the product inspection, the temperature is maintained at 80 ° C or higher, and then transferred to the receiving tank and supplied to the cooling tank through hot filling, and the pineapple cocktail base is cooled to 40 ° C or lower in the cooling tank.
냉각된 파인애플맛칵테일 베이스는 개별포장하거나 별도의 용기에 담아 10℃ 이하의 온도조건하에서 냉장보관하게 된다.Cooled pineapple flavored cocktail base is individually packaged or stored in a separate container refrigerated under the temperature conditions of 10 ℃ or less.
파인애플맛칵테일베이스가 제조 완료되면 파인애플맛칵테일베이스를 이용하여 막걸리 칵테일을 제조한다. When the pineapple flavored cocktail base is completed, the makgeolli cocktail is prepared using the pineapple flavored cocktail base.
제조되는 파인애플맛막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,파인애플맛칵테일베이스 15중량%, 얼음 15중량%, 파인애플 통조림 10중량%를 준비하고, 생막걸리 60중량%, 얼음 15중량%, 파인애플 통조림 10중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 파인애플맛칵테일베이스 15중량%를 추가 투입하여 2초간 믹싱 혼합하여 파인애플 막걸리 칵테일을 완성한다.Based on the total weight of the pineapple-flavored rice wine cocktail cocktail prepared by 100, prepare 60% by weight fresh Makgeolli, 15% by weight pineapple flavored cocktail base, 15% ice, 10% by weight canned pineapple, 60% by weight of fresh Makgeolli, Add 15% by weight of ice and 10% by weight of canned pineapple to the blender, grind and mix, and then add 15% by weight of pineapple flavored cocktail base prepared in the blender to mix and mix for 2 seconds to complete the pineapple makgeolli cocktail.
이와같은 제조과정에 의해 제조된 파인애플맛 막걸리 칵테일은 청포도 맛과 막걸리 향이 적절히 혼합되어 달콤한 파인애플향이 듬뿍 배어있는 맛을 제공할 수 있게된다.The pineapple-flavored makgeolli cocktail prepared by such a manufacturing process is a mixture of green grape flavor and makgeolli flavor can provide a sweet pineapple flavor full of flavor.
◆ 제 8 실시예 ◆◆ ◆ eighth embodiment
제 8 실시예는 단호박맛 막걸리 칵테일로서,An eighth embodiment is a sweet pumpkin flavored rice wine cocktail,
정제수 40.08중량%, 고과당 22.00중량%, 사이다20.00중량%, 올리고당 6.50중량%, 바나나퓨레 5.50중량%, 후레쉬믹스 4.70중량%, 요거트분말 0.80중량%, 잔탄검 0.10중량%, 옐로우칼라색소 0.10중량%, 단호박향 0.10중량%, 단호박분말 0.12중량%를 교반기에 넣고 58℃~62℃의 온도조건하에서 교반하여 재료를 혼합하고, 혼합된 재료를 83℃~87℃의 온도로 20분간 가열하여 살균처리한 후 40℃ 이하로 냉각시키며, 냉각된 칵테일 베이스를 개별포장하여 10℃ 이하의 온도로 냉장시켜 단호박맛 칵테일 베이스를 제조하는 칵테일 베이스 제조과정과;Purified water 40.08 wt%, high fructose 22.00 wt%, cider 20.00 wt%, oligosaccharide 6.50 wt%, banana puree 5.50 wt%, fresh mix 4.70 wt%, yogurt powder 0.80 wt%, xanthan gum 0.10 wt%, yellow color 0.10 wt% %, Sweet pumpkin flavor 0.10% by weight, sweet pumpkin powder 0.12% by weight in a stirrer and stirred under a temperature condition of 58 ℃ ~ 62 ℃ to mix the ingredients, and heat the mixed material at a temperature of 83 ℃ ~ 87 ℃ for 20 minutes to sterilize After the treatment is cooled to 40 ℃ or less, the cocktail base manufacturing process of individually packaging the cooled cocktail base and refrigerated at a temperature of 10 ℃ or less to produce a sweet pumpkin flavor cocktail base;
제조되는 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,단호박맛칵테일베이스 25중량%, 얼음 15중량%를 준비하고, 생막걸리 60중량%, 얼음 15중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 단호박맛칵테일베이스 25중량%를 추가 투입하여 2초간 믹싱하여 혼합하는 막걸리 혼합과정; 으로 구성한 것을 특징으로 한다.Based on the total weight of the makgeolli cocktail prepared to 100, prepare 60% by weight of fresh makgeolli, 25% by weight of pumpkin flavored cocktail base, 15% by weight of ice, 60% by weight of fresh makgeolli, 15% by weight of ice in a blender After mixing and adding 25% by weight of the sweet pumpkin flavored cocktail base prepared in the blender to mix for 2 seconds to mix makgeolli mixing process; Characterized in that configured.
상기 후레쉬믹스는 함수결정 포도당 96.76중량%, 사과산 1.08중량%, 구연산 1.08중량%, 비타민-C 1.08중량%를 혼합하여 구성한 것을 특징으로 한다.The fresh mix is characterized in that a mixture of hydrated glucose 96.76% by weight, malic acid 1.08% by weight, citric acid 1.08% by weight, vitamin-C 1.08% by weight.
상기 바나나퓨레는 잘개 으깬 바나나 99%와 백설탕 1%를 혼합한 후 동결된 상태로 제공되는 것으로, 이러한 바나나퓨레는 해동시킨 후 개량하여 사용한다.The banana puree is to be provided in a frozen state after mixing 99% of crushed banana and 1% of white sugar, such banana puree is used after thawing and improved.
상기 난백분말은 계란의 흰자를 건조한 후 파쇄한 분말가루이다.The egg white powder is powdered powder which is crushed after drying the egg whites.
제 8 실시예의 제조과정을 설명하면 다음과 같다.The manufacturing process of the eighth embodiment is as follows.
먼저, 단호박맛 칵테일베이스에 사용되는 재료를 정확히 계량한다.First, accurately measure the ingredients used in the pumpkin-flavored cocktail base.
동결상태인 바나나퓨레는 해동시킨 후 계량하는 것이 바람직하고, 계량이 완료되면 먼저 액상재료를 먼저 배합탱크에 투입한 후 분말재료를 투입한다.Banana puree in the frozen state is preferably thawed and weighed, and when the metering is completed, the liquid material is first added to the blending tank and then the powder material is added.
배합탱크에 투입된 재료를 58℃~62℃의 온도로 약 10분간 교반하여 액상 및 분말 상태의 재료가 혼합되도록 하며, 10분이 경과한 이후에는 83℃~87℃의 온도로 20분간 가열하여 살균처리한다.Stir the ingredients in the mixing tank at a temperature of 58 ℃ ~ 62 ℃ for about 10 minutes to mix the liquid and powder materials.After 10 minutes, heat them at 83 ℃ ~ 87 ℃ for 20 minutes to sterilize them. do.
살균처리가 완료되면 측정기기를 이용하여 제품의 당도, 염도, 산성정도(PH)를 측정한다.After the sterilization process is completed, the sugar, salinity and acidity (PH) of the product are measured using a measuring instrument.
제품검사가 완료되면 80℃ 이상의 온도를 유지하면서 리시브탱크로 이동시킨 후 핫필링을 통해 냉각조로 공급하고, 냉각조 내에서 단호박칵테일 베이스를 40℃ 이하로 냉각시킨다.After the product inspection is completed, the temperature is maintained at a temperature of 80 ℃ or more to move to the receiving tank through the hot-filling to the cooling tank, and the cold pumpkin cocktail base to cool to 40 ℃ or less in the cooling tank.
냉각된 단호박맛칵테일 베이스는 개별포장하거나 별도의 용기에 담아 10℃ 이하의 온도조건하에서 냉장보관하게 된다.The cooled sweet pumpkin cocktail base is individually packaged or stored in a separate container and refrigerated under temperature conditions of 10 ° C. or less.
단호박맛칵테일베이스가 제조 완료되면 단호박맛칵테일베이스를 이용하여 막걸리 칵테일을 제조한다. When the sweet pumpkin flavored cocktail base is manufactured, the makgeolli cocktail is prepared using the sweet pumpkin flavored cocktail base.
제조되는 단호박맛 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,단호박맛칵테일베이스 25중량%, 얼음 15중량%를 준비하고, 생막걸리 60중량%, 얼음 15중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 단호박맛칵테일베이스 25중량%를 추가 투입하여 2초간 믹싱 혼합하여 단호박맛 막걸리 칵테일을 완성한다.Based on the total weight of the sweet pumpkin-flavored Makgeolli Cocktail prepared to 100, prepared 60% by weight of fresh Makgeolli, 25% by weight of sweet pumpkin flavor cocktail, 15% by weight of ice, 60% by weight of fresh Makgeolli, 15% by weight of ice blender Add and grind, mix, and add 25% by weight of the prepared sweet pumpkin flavored cocktail base to the blender and mix for 2 seconds to complete the sweet pumpkin flavored rice wine cocktail.
이와같은 제조과정에 의해 제조된 단호박맛 막걸리 칵테일은 단호박 맛과 막걸리 향이 적절히 혼합되어 달콤하면서도 부드러운 단호박 향이 듬뿍 배어있는 맛을 제공할 수 있게된다.
The sweet pumpkin-flavored rice wine cocktail produced by such a manufacturing process is a mixture of sweet pumpkin flavor and makgeolli scent can be provided with a sweet and soft sweet pumpkin scent richly soaked.
◆ 제 9 실시예 ◆◆ ninth embodiment ◆
제 9 실시예는 복분자맛 막걸리 칵테일로서,The ninth embodiment is a bokbunja flavored rice wine cocktail,
고과당 22.00중량%, 정제수 13.96중량%, 가당딸기퓨레 15.00중량%, 바나나퓨레 12.00중량%, 정백당 9.00중량%, 딸기엑기스 13.00중량%, 복분자농축액 6.00중량%, 후레쉬믹스 4.65중량%, 사이다 2.50중량%, 올리고당 1.50중량%, 요거트분말 0.10중량%, 복분자후레바 0.13중량%, 레드칼라색소 0.08중량%, 난백분말 0.03중량%, 잔탄검 0.03중량%, 유청분말 0.02중량%를 교반기에 넣고 58℃~62℃의 온도조건하에서 교반하여 재료를 혼합하고, 혼합된 재료를 83℃~87℃의 온도로 20분간 가열하여 살균처리한 후 40℃ 이하로 냉각시키며, 냉각된 칵테일 베이스를 개별포장하여 10℃ 이하의 온도로 냉장시켜 복분자맛 칵테일 베이스를 제조하는 칵테일 베이스 제조과정과;22.00 wt% high fructose, 13.96 wt% purified water, 15.00 wt% sweetened strawberry puree, 12.00 wt% banana puree, 9.00 wt% per white sugar, 13.00 wt% strawberry extract, 6.00 wt% bokbunja concentrate, 4.65 wt% fresh mix, 2.50 wt% cider %, Oligosaccharide 1.50%, yoghurt powder 0.10%, bokbunfur flavor 0.13%, red color 0.08%, egg white powder 0.03%, xanthan gum 0.03%, whey powder 0.02% by weight in a stirrer The mixture is mixed by stirring under a temperature condition of ˜62 ° C., the mixed material is heated to a temperature of 83 ° C. to 87 ° C. for 20 minutes, sterilized and cooled to 40 ° C. or less, and the cooled cocktail base is individually packaged by A cocktail base manufacturing step of preparing a bokbunja flavored cocktail base by refrigeration at a temperature below about ℃;
제조되는 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,복분자맛칵테일베이스 25중량%, 얼음 15중량%를 준비하고, 생막걸리 60중량%, 얼음 15중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 복분자맛칵테일베이스 25중량%를 추가 투입하여 2초간 믹싱하여 혼합하는 막걸리 혼합과정; 으로 구성한 것을 특징으로 한다.Based on the total weight of the makgeolli cocktail prepared to 100, prepare 60% by weight of fresh Makgeolli, 25% by weight of bokbunja taste cocktail base, 15% by weight of ice, 60% by weight of fresh Makgeolli, 15% by weight of ice in a blender Makgeolli mixing process of mixing and mixing for 2 seconds by adding 25% by weight of bokbunja cocktail base prepared in a blender after grinding and blending; Characterized in that configured.
상기 후레쉬믹스는 함수결정 포도당 96.76중량%, 사과산 1.08중량%, 구연산 1.08중량%, 비타민-C 1.08중량%를 혼합하여 구성한 것을 특징으로 한다.The fresh mix is characterized in that a mixture of hydrated glucose 96.76% by weight, malic acid 1.08% by weight, citric acid 1.08% by weight, vitamin-C 1.08% by weight.
상기 바나나퓨레는 잘개 으깬 바나나 99%와 백설탕 1%를 혼합한 후 동결된 상태로 제공되는 것이고, 가당딸기퓨레는 잘개 으깬 딸기 99%와 백설탕 1%를 혼합한 후 동결된 상태로 제공되는 것으로, 이러한 바나나퓨레와 가당딸기퓨레는 해동시킨 후 개량하여 사용한다.The banana puree is to be provided in a frozen state after mixing 99% of the crushed banana and 1% of white sugar, sweet strawberry puree is to be provided in a frozen state after mixing 99% of the crushed strawberry and 1% of white sugar, Banana puree and sweetened strawberry puree are used after thawing.
상기 난백분말은 계란의 흰자를 건조한 후 파쇄한 분말가루이다.The egg white powder is powdered powder which is crushed after drying the egg whites.
제 9 실시예의 제조과정을 설명하면 다음과 같다.The manufacturing process of the ninth embodiment is as follows.
먼저, 단호박 칵테일베이스에 사용되는 재료를 정확히 계량한다.First, the ingredients used in the sweet pumpkin cocktail base are accurately weighed.
동결상태인 바나나퓨레와 가당딸기퓨레는 해동시킨 후 계량하는 것이 바람직하고, 계량이 완료되면 먼저 액상재료를 먼저 배합탱크에 투입한 후 분말재료를 투입한다.Banana puree and sweetened strawberry puree in a frozen state are preferably thawed and weighed.When the metering is completed, the liquid material is first added to the blending tank and then the powder material is added.
배합탱크에 투입된 재료를 58℃~62℃의 온도로 약 10분간 교반하여 액상 및 분말 상태의 재료가 혼합되도록 하며, 10분이 경과한 이후에는 83℃~87℃의 온도로 20분간 가열하여 살균처리한다.Stir the ingredients in the mixing tank at a temperature of 58 ℃ ~ 62 ℃ for about 10 minutes to mix the liquid and powder materials.After 10 minutes, heat them at 83 ℃ ~ 87 ℃ for 20 minutes to sterilize them. do.
살균처리가 완료되면 측정기기를 이용하여 제품의 당도, 염도, 산성정도(PH)를 측정한다.After the sterilization process is completed, the sugar, salinity and acidity (PH) of the product are measured using a measuring instrument.
제품검사가 완료되면 80℃ 이상의 온도를 유지하면서 리시브탱크로 이동시킨 후 핫필링을 통해 냉각조로 공급하고, 냉각조 내에서 복분자맛칵테일 베이스를 40℃ 이하로 냉각시킨다.When the product inspection is completed, the temperature is maintained at 80 ℃ or more to move to the receiving tank and then supplied to the cooling tank through hot peeling, and the bokbunja taste cocktail base is cooled to 40 ℃ or less in the cooling tank.
냉각된 복분자맛칵테일 베이스는 개별포장하거나 별도의 용기에 담아 10℃ 이하의 온도조건하에서 냉장보관하게 된다.The cooled Bokbunja Taste Cocktail Base is individually packaged or placed in a separate container and refrigerated under temperature conditions of 10 ° C or less.
복분자맛칵테일베이스가 제조 완료되면 복분자맛칵테일베이스를 이용하여 막걸리 칵테일을 제조한다. When the bokbunja flavored cocktail base is manufactured, the makgeolli cocktail is prepared using the bokbunja flavored cocktail base.
제조되는 복분자맛막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,복분자맛칵테일베이스 25중량%, 얼음 15중량%를 준비하고, 생막걸리 60중량%, 얼음 15중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 복분자맛칵테일베이스 25중량%를 추가 투입하여 2초간 믹싱 혼합하여 복분자맛 막걸리 칵테일을 완성한다.Based on the total weight of the manufactured Bokbunja flavored Makgeolli Cocktail to 100, prepare 60% by weight of fresh Makgeolli, 25% by weight of bokbunja flavored cocktail base, 15% by weight of ice, 60% by weight of fresh Makgeolli, 15% by weight of ice blender After mixing, grind and mix, add 25% by weight of the prepared bokbunja cocktail base to the blender and mix for 2 seconds to complete the bokbunja flavored rice wine cocktail.
이와같은 제조과정에 의해 제조된 복분자맛 막걸리 칵테일은 복분자 맛과 막걸리 향이 적절히 혼합되어 달콤하면서도 부드러운 복분자향이 듬뿍 배어있는 맛을 제공할 수 있게된다.
The bokbunja flavored makgeolli cocktail prepared by such a manufacturing process is a mixture of bokbunja flavor and makgeolli aroma can provide a sweet and soft bokbunja fragrance richly soaked.
Claims (11)
제조되는 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,고구마맛칵테일베이스 25중량%, 얼음 15중량%를 준비하고, 생막걸리 60중량%와 얼음 15중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 고구마맛칵테일베이스 25중량%를 추가 투입하여 2초간 믹싱하여 혼합하는 막걸리 혼합과정; 으로 구성한 것을 특징으로 하는 막걸리 칵테일 제조방법.
Purified water 39.95 wt%, high fructose 22.00 wt%, cider 20.00 wt%, oligosaccharide 6.50 wt%, banana puree 5.50 wt%, fresh mix 4.70 wt%, yoghurt powder 0.80 wt%, sweet potato flaver 0.20 wt%, xanthan gum 0.10 wt% %, Yellow color food coloring 0.05%, sweet potato paste 0.20% by weight in a stirrer and stirred under a temperature condition of 58 ℃ ~ 62 ℃ to mix the materials, heating the mixed material to a temperature of 83 ℃ ~ 87 ℃ 20 minutes After the sterilization treatment to cool to 40 ℃ or less, the cocktail base manufacturing process of individually packaging the cooled cocktail base and refrigerated at a temperature below 10 ℃ to produce a sweet potato flavor cocktail base;
Based on the total weight of the makgeolli cocktail prepared to 100, prepare 60% by weight of fresh makgeolli, 25% by weight of sweet potato cocktail base, 15% by weight of ice, 60% by weight of fresh makgeolli and 15% by weight of ice in a blender Makgeolli mixing process of mixing and mixing for 2 seconds by adding 25% by weight of the sweet potato flavored cocktail base prepared in the blender after grinding and blending; Makgeolli cocktail manufacturing method characterized in that consisting of.
제조되는 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,딸기맛칵테일베이스 15중량%, 얼음 15중량%, 냉동딸기 10중량%를 준비하고, 생막걸리 60중량%, 얼음 15중량%, 냉동딸기 10중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 딸기맛칵테일베이스 15중량%를 추가 투입하여 2초간 믹싱하여 혼합하는 막걸리 혼합과정;으로 구성한 것을 특징으로 하는 막걸리 칵테일 제조방법.
High fructose 22.00%, purified water 21.47%, sweetened strawberry puree 20.00%, banana puree 12.00%, white sugar 9.00%, strawberry extract 6.50%, fresh mix 4.65%, cider 2.50%, oligosaccharide 1.50% , 0.10% by weight of yoghurt powder, 0.15% by weight of strawberry, 0.05% by weight of red color food coloring, 0.03% by weight of egg white powder, 0.03% by weight of xanthan gum, and 0.02% by weight of whey powder in a stirrer. Stir under to mix the materials, and heat the mixed materials to a temperature of 83 ℃ ~ 87 ℃ for 20 minutes to sterilize, then cooled to 40 ℃ or less, individually packaged cooled cocktail base to refrigerated to 10 ℃ or less Cocktail base manufacturing process for making a deli cocktail base;
Based on the total weight of the makgeolli cocktail prepared to 100, prepare 60% by weight of fresh Makgeolli, 15% by weight of strawberry flavored cocktail base, 15% by weight of ice, 10% by weight of frozen berries, 60% by weight of fresh Makgeolli, ice 15 Makgeolli cocktail manufacturing method characterized in that consisting of; mixed by mixing the mixture for 2 seconds by adding 15% by weight of the strawberry flavored cocktail base base prepared in the blender after mixing by weight, 10% by weight of frozen berries in a blender .
제조되는 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,키위맛칵테일베이스 15중량%, 얼음 15중량%, 생과일 키위 10중량%를 준비하고, 생막걸리 60중량%, 얼음 15중량%, 생과일 키위 10중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 키위맛칵테일베이스 15중량%를 추가 투입하여 2초간 믹싱하여 혼합하는 막걸리 혼합과정; 으로 구성한 것을 특징으로 하는 막걸리 칵테일 제조방법.
26.00 wt% high fructose, 13.50 wt% frozen sugarless kiwi, 17.37 wt% purified water, 12.00 wt% banana puree, 9.00 wt% per white sugar, 12.90 wt% kiwi concentrate, 4.65 wt% fresh cider, 2.50 wt% cider, 1.50 wt% oligosaccharide , Green pigment 0.20% by weight, yoghurt powder 0.10% by weight, kiwi flavor 0.20% by weight, egg white powder 0.03% by weight, xanthan gum 0.03% by weight, whey powder 0.02% by weight into a stirrer and stirred under the temperature condition of 58 ℃ ~ 62 ℃ The ingredients are mixed, the mixed material is heated to a temperature of 83 ° C. to 87 ° C. for 20 minutes, sterilized and cooled to 40 ° C. or lower, and the cooled cocktail base is individually packaged and refrigerated at a temperature of 10 ° C. or lower to kiwi. A cocktail base manufacturing process for preparing a taste cocktail base;
Based on the total weight of the makgeolli cocktail prepared to 100, prepared 60% by weight of fresh Makgeolli, 15% by weight of kiwi cocktail base, 15% by weight ice, 10% by weight of fresh fruit kiwi, 60% by weight of fresh Makgeolli, ice 15 Megolli mixing process by adding 15% by weight of the kiwi flavor cocktail base prepared in the blender by mixing by weight, 10% by weight of fresh fruit kiwi in a blender, and mixed for 2 seconds; Makgeolli cocktail manufacturing method characterized in that consisting of.
제조되는 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,복숭아맛칵테일베이스 25중량%, 얼음 15중량%를 준비하고, 생막걸리 60중량%와 얼음 15중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 복숭아맛칵테일베이스 25중량%를 추가 투입하여 2초간 믹싱하여 혼합하는 막걸리 혼합과정; 으로 구성한 것을 특징으로 하는 막걸리 칵테일 제조방법.
Purified water 23.30 wt%, high fructose 26.00 wt%, sweetened peach puree 21.90 wt%, white sugar per 13.00 wt%, fresh mix 4.65 wt%, banana puree 3.50 wt%, cider 3.50 wt%, oligosaccharide 3.00 wt%, yogurt powder 0.80 wt% Peach flavor 0.20%, xanthan gum 0.10%, egg white powder 0.03%, whey powder 0.02% by weight in a stirrer and stirred under the temperature condition of 58 ℃ ~ 62 ℃ to mix the materials, the mixed material 83 ℃ A cocktail base manufacturing process of preparing a peach-flavored cocktail base by heating the sterilization treatment at a temperature of ˜87 ° C. for 20 minutes and then cooling it to 40 ° C. or less, and individually packaging the cooled cocktail base and refrigerating it to a temperature of 10 ° C. or less;
Based on the total weight of the makgeolli cocktail prepared to 100, prepare 60% by weight of fresh Makgeolli, 25% by weight of peach cocktail base, 15% by weight of ice, 60% by weight of fresh Makgeolli and 15% by weight of ice in a blender Makgeolli mixing process of adding and mixing 25% by weight of the peach flavored cocktail base prepared in the blender after grinding and mixing for 2 seconds; Makgeolli cocktail manufacturing method characterized in that consisting of.
제조되는 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,사과맛칵테일베이스 15중량%, 얼음 15중량%, 생과일 사과 10중량%를 준비하고, 생막걸리 60중량%, 얼음 15중량%, 생과일 사과 10중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 사과맛칵테일베이스 15중량%를 추가 투입하여 2초간 믹싱하여 혼합하는 막걸리 혼합과정; 으로 구성한 것을 특징으로 하는 막걸리 칵테일 제조방법.
High fructose 25.00 wt%, apple puree 21.90 wt%, purified water 20.37 wt%, white sugar 11.00 wt%, apple juice concentrate 7.50 wt%, fresh mix 4.65 wt%, banana puree 4.50 wt%, cider 2.50 wt%, oligosaccharide 1.50 wt% , Yogurt powder 0.80% by weight, apple flavor 0.20% by weight, egg white powder 0.03% by weight, xanthan gum 0.03% by weight, whey powder 0.02% by weight in a stirrer and stirred under the temperature conditions of 58 ℃ ~ 62 ℃ to mix the ingredients, and mixed The prepared material is heated to a temperature of 83 ° C. to 87 ° C. for 20 minutes, sterilized and cooled to 40 ° C. or lower, and the cooled cocktail base is individually packaged and refrigerated at a temperature of 10 ° C. or lower to prepare an apple flavored cocktail base. Base manufacturing process;
Based on the total weight of the makgeolli cocktail prepared to 100, prepare 60% by weight of fresh Makgeolli, 15% by weight of apple flavored cocktail base, 15% by weight of ice, 10% by weight of fresh apples, 60% by weight of fresh Makgeolli, ice 15 Megolli mixing process by adding 15% by weight of the apple flavored cocktail base prepared in the blender by mixing and blending by weight, 10% by weight of fresh fruit apples in the blender; Makgeolli cocktail manufacturing method characterized in that consisting of.
제조되는 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,청포도맛칵테일베이스 25중량%, 얼음 15중량%를 준비하고, 생막걸리 60중량%, 얼음 15중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 청포도맛칵테일베이스 25중량%를 추가 투입하여 2초간 믹싱하여 혼합하는 막걸리 혼합과정; 으로 구성한 것을 특징으로 하는 막걸리 칵테일 제조방법.
Purified water 21.25 wt%, high fructose 30.00 wt%, white grape concentrate 20.00 wt%, white sugar 11.00 wt%, fresh mix 4.65 wt%, banana puree 3.50 wt%, apple juice concentrate 3.50 wt%, oligosaccharide 2.50 wt%, cider 2.50 wt% , 0.80% by weight of yoghurt powder, 0.20% by weight of green grapes, 0.03% by weight of egg white powder, 0.03% by weight of xanthan gum, 0.02% by weight of green pigment, and 0.02% by weight of whey powder. The ingredients are mixed, the mixed material is heated to a temperature of 83 ° C. to 87 ° C. for 20 minutes, sterilized and cooled to 40 ° C. or less, and the cooled cocktail base is individually packaged and refrigerated to a temperature of 10 ° C. or lower. A cocktail base manufacturing process for preparing a taste cocktail base;
Based on the total weight of the makgeolli cocktail prepared to 100, prepare 60% by weight of fresh makgeolli, 25% by weight of green grape flavor cocktail base, 15% by weight of ice, 60% by weight of fresh makgeolli, 15% by weight of ice in a blender Makgeolli mixing process of mixing and mixing for 2 seconds by adding 25% by weight of the green grape flavored cocktail base prepared in the blender after grinding and blending; Makgeolli cocktail manufacturing method characterized in that consisting of.
제조되는 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,파인애플맛칵테일베이스 15중량%, 얼음 15중량%, 파인애플 통조림 10중량%를 준비하고, 생막걸리 60중량%, 얼음 15중량%, 파인애플 통조림 10중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 파인애플맛칵테일베이스 15중량%를 추가 투입하여 2초간 믹싱하여 혼합하는 막걸리 혼합과정; 으로 구성한 것을 특징으로 하는 막걸리 칵테일 제조방법.
Purified water 30.50 wt%, high fructose 26.00 wt%, cider 4.50 wt%, pineapple concentrate 9.00 wt%, oligosaccharide 6.50 wt%, fresh mix 4.65 wt%, banana puree 2.20 wt%, yogurt powder 0.80 wt%, pineapple flavor 0.20 wt% , 0.10% by weight of xanthan gum, 0.05% by weight of yellow color pigment, 15,50% by weight of white spirit were added to the stirrer and stirred under a temperature condition of 58 ° C to 62 ° C to mix the materials, and the mixed materials were 83 ° C to 87 ° C. A cocktail base manufacturing process of preparing a pineapple-flavored cocktail base by heating it to a temperature for 20 minutes and sterilizing it and then cooling it to 40 ° C. or less, and individually packaging the cooled cocktail base and refrigerating it to a temperature of 10 ° C. or less;
Based on the total weight of the makgeolli cocktail prepared to 100, prepare 60% by weight of fresh Makgeolli, 15% by weight of pineapple flavored cocktail base, 15% by weight of ice, canned pineapple 10% by weight, 60% by weight of fresh Makgeolli, ice 15 Mixing the blended and mixed by mixing for 2 seconds by adding 15% by weight of pineapple flavored cocktail base prepared in the blender by adding and blending by weight, 10% by weight canned pineapple in the blender; Makgeolli cocktail manufacturing method characterized in that consisting of.
제조되는 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,단호박맛칵테일베이스 25중량%, 얼음 15중량%를 준비하고, 생막걸리 60중량%, 얼음 15중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 단호박맛칵테일베이스 25중량%를 추가 투입하여 2초간 믹싱하여 혼합하는 막걸리 혼합과정; 으로 구성한 것을 특징으로 하는 막걸리 칵테일 제조방법.
Purified water 40.08 wt%, high fructose 22.00 wt%, cider 20.00 wt%, oligosaccharide 6.50 wt%, banana puree 5.50 wt%, fresh mix 4.70 wt%, yogurt powder 0.80 wt%, xanthan gum 0.10 wt%, yellow color 0.10 wt% %, Sweet pumpkin flavor 0.10% by weight, sweet pumpkin powder 0.12% by weight in a stirrer and stirred under a temperature condition of 58 ℃ ~ 62 ℃ to mix the ingredients, and heat the mixed material at a temperature of 83 ℃ ~ 87 ℃ for 20 minutes to sterilize After the treatment is cooled to 40 ℃ or less, the cocktail base manufacturing process of individually packaging the cooled cocktail base and refrigerated at a temperature of 10 ℃ or less to produce a sweet pumpkin flavor cocktail base;
Based on the total weight of the makgeolli cocktail prepared to 100, prepare 60% by weight of fresh makgeolli, 25% by weight of pumpkin flavored cocktail base, 15% by weight of ice, 60% by weight of fresh makgeolli, 15% by weight of ice in a blender After mixing and adding 25% by weight of the sweet pumpkin flavored cocktail base prepared in the blender to mix for 2 seconds to mix makgeolli mixing process; Makgeolli cocktail manufacturing method characterized in that consisting of.
제조되는 막걸리칵테일의 전체중량을 100으로 기준할때, 생막걸리 60중량%,복분자맛칵테일베이스 25중량%, 얼음 15중량%를 준비하고, 생막걸리 60중량%, 얼음 15중량%를 블랜더에 넣고 갈아 혼합한 후 블랜더에 준비한 복분자맛칵테일베이스 25중량%를 추가 투입하여 2초간 믹싱하여 혼합하는 막걸리 혼합과정; 으로 구성한 것을 특징으로 하는 막걸리 칵테일 제조방법.
High fructose 22.00 wt%, purified water 13.96 wt%, sweetened strawberry puree 15.00 wt%, banana puree 12.00 wt%, white sugar 9.00 wt%, strawberry extract 13.00 wt%, bokbunja concentrate 6.00 wt%, fresh mix 4.65 wt%, cider 2.50 wt% %, Oligosaccharide 1.50%, yoghurt powder 0.10%, bokbunfur flavor 0.13%, red color 0.08%, egg white powder 0.03%, xanthan gum 0.03%, whey powder 0.02% by weight in a stirrer The mixture is mixed by stirring under a temperature condition of ˜62 ° C., the mixed material is heated to a temperature of 83 ° C. to 87 ° C. for 20 minutes, sterilized and cooled to 40 ° C. or less, and the cooled cocktail base is individually packaged by A cocktail base manufacturing step of preparing a bokbunja flavored cocktail base by refrigeration at a temperature below about ℃;
Based on the total weight of the makgeolli cocktail prepared to 100, prepare 60% by weight of fresh Makgeolli, 25% by weight of bokbunja taste cocktail base, 15% by weight of ice, 60% by weight of fresh Makgeolli, 15% by weight of ice in a blender Makgeolli mixing process of mixing and mixing for 2 seconds by adding 25% by weight of bokbunja cocktail base prepared in a blender after grinding and blending; Makgeolli cocktail manufacturing method characterized in that consisting of.
10. The method according to any one of claims 1 to 9, wherein the fresh mix is made of a mixture of 96.76% by weight of hydrous glucose, 1.08% by weight of malic acid, 1.08% by weight of citric acid, 1.08% by weight of vitamin C. Cocktail manufacturing method.
A rice wine cocktail produced by the production method according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100049438A KR101017579B1 (en) | 2010-05-27 | 2010-05-27 | Makgeolli cocktail making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100049438A KR101017579B1 (en) | 2010-05-27 | 2010-05-27 | Makgeolli cocktail making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR101017579B1 true KR101017579B1 (en) | 2011-02-28 |
Family
ID=43777943
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020100049438A KR101017579B1 (en) | 2010-05-27 | 2010-05-27 | Makgeolli cocktail making method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101017579B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019041684A (en) * | 2017-09-01 | 2019-03-22 | サッポロビール株式会社 | Acidic milk beverage, acidic milk beverage base, method for producing acidic milk beverage, method for producing acidic milk beverage base, and method for improving flavor of acidic milk beverage |
| KR20220052127A (en) | 2020-10-20 | 2022-04-27 | 김경곤 | Vegetable Makgeolli containing barley sprout, chive, spinach and pear juice, and its manufacturing method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0759553A (en) * | 1993-08-26 | 1995-03-07 | Manzuwain Kk | Turbid liquors |
| KR20020034119A (en) * | 2002-04-02 | 2002-05-08 | 권상일 | Methods for brewing wine by using fruit juice |
| KR20070116208A (en) * | 2007-10-31 | 2007-12-07 | 이순덕 | Manufacturing process of "makolli" used pure fruits |
| KR100825005B1 (en) | 2007-03-06 | 2008-04-24 | 여영주 | Cocktail base making method |
-
2010
- 2010-05-27 KR KR1020100049438A patent/KR101017579B1/en active IP Right Grant
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0759553A (en) * | 1993-08-26 | 1995-03-07 | Manzuwain Kk | Turbid liquors |
| KR20020034119A (en) * | 2002-04-02 | 2002-05-08 | 권상일 | Methods for brewing wine by using fruit juice |
| KR100825005B1 (en) | 2007-03-06 | 2008-04-24 | 여영주 | Cocktail base making method |
| KR20070116208A (en) * | 2007-10-31 | 2007-12-07 | 이순덕 | Manufacturing process of "makolli" used pure fruits |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019041684A (en) * | 2017-09-01 | 2019-03-22 | サッポロビール株式会社 | Acidic milk beverage, acidic milk beverage base, method for producing acidic milk beverage, method for producing acidic milk beverage base, and method for improving flavor of acidic milk beverage |
| KR20220052127A (en) | 2020-10-20 | 2022-04-27 | 김경곤 | Vegetable Makgeolli containing barley sprout, chive, spinach and pear juice, and its manufacturing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105813478A (en) | Beverage comprising ferrous picolinate | |
| CN102326625B (en) | Frozen juice containing passion fruits, papayas and milk mixed pulp and preparation method thereof | |
| CN101485358A (en) | Egg yoghourt beverage and method for processing the same | |
| KR100825005B1 (en) | Cocktail base making method | |
| KR101017579B1 (en) | Makgeolli cocktail making method | |
| CN105394302A (en) | Processing technology of preserved cattle heart-shaped apricots | |
| KR101026086B1 (en) | Sangju cocktail making method | |
| Thongrote et al. | Effect of carbonation sources and its addition levels on carbonated mango juice. | |
| TWI618487B (en) | Frozen drink and preparation method thereof | |
| KR20210095321A (en) | Method for manufacturing murberry jam | |
| KR20100095948A (en) | Pudding with a fig and method for producing thereof | |
| JP5922330B2 (en) | Frozen food composition for infants and infants and method for producing the same | |
| WO2003017783A1 (en) | Soybean milk paste with high concentration and process for producing the same | |
| CN102326807A (en) | Frozen juice containing passion fruit-durian mixed pulp and preparation method thereof | |
| JP2011229483A (en) | Sherbet packed in hermetic container for normal temperature distribution | |
| CN105076407A (en) | Color yogurt and manufacturing process thereof | |
| CN104273221A (en) | Banana flavored yogurt and preparation method thereof | |
| RU2583311C2 (en) | Production of functional purpose yoghurt with natural additives | |
| KR100299674B1 (en) | Fruit jelly for dessert and process for preparing the same | |
| RU2769726C1 (en) | Method of producing curd mass from goat milk | |
| Maralanda et al. | Shelf Life of Pineapple and Lime-Flavoured, Ascorbic Acid-Added and Ready-to-Serve Sugarcane Juice Beverage | |
| Karunarathna et al. | SMTA Maralanda, KGR Gamage, B. Perumpuli | |
| Muñoz | Goldenberry processed food products | |
| RU2662987C2 (en) | Farmer cottage cheese product | |
| Zhumaliyeva et al. | ESTABLISHING THE REGULARITIES OF BLENDING FUNCTIONAL PURPOSE JUICES BASED ON WATERMELON JUICE. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| A302 | Request for accelerated examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20140218 Year of fee payment: 6 |
|
| FPAY | Annual fee payment |
Payment date: 20170131 Year of fee payment: 9 |
|
| FPAY | Annual fee payment |
Payment date: 20200205 Year of fee payment: 10 |