KR101025813B1 - Manufacturing method of green jam with aloes - Google Patents
Manufacturing method of green jam with aloes Download PDFInfo
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- KR101025813B1 KR101025813B1 KR1020080076629A KR20080076629A KR101025813B1 KR 101025813 B1 KR101025813 B1 KR 101025813B1 KR 1020080076629 A KR1020080076629 A KR 1020080076629A KR 20080076629 A KR20080076629 A KR 20080076629A KR 101025813 B1 KR101025813 B1 KR 101025813B1
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- Prior art keywords
- green tea
- weight
- aloe
- jam
- paste
- Prior art date
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- 235000011399 aloe vera Nutrition 0.000 title claims abstract description 39
- 241001116389 Aloe Species 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 244000269722 Thea sinensis Species 0.000 claims abstract description 102
- 235000009569 green tea Nutrition 0.000 claims abstract description 97
- 235000000346 sugar Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 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 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 12
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 12
- 239000008187 granular material Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 239000000203 mixture Substances 0.000 claims description 19
- 229920001277 pectin Polymers 0.000 claims description 9
- 235000010987 pectin Nutrition 0.000 claims description 9
- 239000001814 pectin Substances 0.000 claims description 9
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 12
- 244000302373 pita floja Species 0.000 abstract description 6
- 239000012141 concentrate Substances 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000009833 condensation Methods 0.000 abstract 1
- 230000005494 condensation Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 7
- 239000002994 raw material Substances 0.000 description 6
- 235000013616 tea Nutrition 0.000 description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 3
- 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
- 239000005715 Fructose Substances 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 206010019133 Hangover Diseases 0.000 description 2
- 206010033546 Pallor Diseases 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- 229950001002 cianidanol Drugs 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000003472 neutralizing effect Effects 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000035143 Bacterial infection Diseases 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000447437 Gerreidae Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 208000022362 bacterial infectious disease Diseases 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 239000002781 deodorant agent Substances 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000029663 wound healing 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2102—Aloe
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
Abstract
본 발명은 알로에를 함유한 녹차잎 잼 제조방법에 관한 것으로, 녹차 페이스트와 알로에 과립을 당침하여 중화시킴으로써 녹차와 알로에의 맛과 향이 어우러진 새로운 형태의 잼을 제공하기 위하여, 녹차잎을 데친 후 분쇄하여 제조되는 녹차 페이스트에, 알로에, 정백당, 올리고당 및 물 등을 혼합하고 진공 농축기에서 1차 농축한 후 설탕을 첨가하여 2차 농축하여 제조되며, 녹차잎을 직접 섭취할 수 있고 녹차와 알로에의 맛과 향이 어우러져 건강에 좋은 녹차잎 잼을 제공할 수 있다.The present invention relates to a method for producing green tea leaf jam containing aloe, and to neutralize the green tea paste and aloe granules to provide a new type of jam that combines the taste and aroma of green tea and aloe. The green tea paste is prepared by mixing aloe, white sugar, oligosaccharide, water, etc. in a vacuum concentrator and concentrating firstly by adding sugar, followed by secondary condensation. The fragrance can be combined to provide healthy green tea jam.
녹차, 알로에, 페이스트, 잼, 농축 Green tea, aloe, paste, jam, concentrate
Description
본 발명은 알로에를 함유한 녹차잎 잼 제조방법에 관한 것으로, 더욱 상세하게는 녹차잎을 데친 후 분쇄하여 녹차 페이스트를 제조하고 여기에 알로에 및 당류 등을 혼합한 후 농축하여 제조하는 알로에를 함유한 녹차잎 잼 제조방법에 관한 것이다. The present invention relates to a method for producing green tea leaf jam containing aloe, and more particularly, to prepare a green tea paste by blanching the green tea leaf, and then mixed with aloe and saccharides, containing aloe prepared to concentrate. It relates to a green tea leaf jam production method.
차는 예로부터 아시아 각지에서 생산되어 사람들로부터 사랑을 받아왔다. 차는 차나무의 어린 잎을 원료로 사용하여 그대로 건조하거나 제조과정에서 발효시키거나 하여 녹차, 홍차, 우롱차 등으로 섭취하여 왔다. Tea has long been produced in Asia and has been loved by people. Tea has been consumed as green tea, black tea, oolong tea, etc. by using the young leaves of the tea tree as raw materials or drying them or fermenting them in the manufacturing process.
특히, 녹차는 항암효과, 노화억제, 성인병 예방, 비만방지와 다이어트, 중금속과 니코틴 해독작용, 피로회복과 숙취제거, 변비치료, 충치예방, 체질의 산성화 예방, 염증과 세균감염 억제 등에 효과가 있다고 알려져 있으며, 녹차의 활용법에 있어서도 음료 이외에도 탈취제, 신선도 유지, 각종 식품의 첨가물, 마사지팩 등으로 그 활용이 넓어지고 있다. Especially, green tea is effective in anti-cancer effect, anti-aging, adult disease, obesity prevention and diet, heavy metal and nicotine detoxification, fatigue and hangover removal, constipation treatment, prevention of tooth decay, prevention of acidification of constitution, inhibition of inflammation and bacterial infection. The use of green tea is widely used as a deodorant, freshness, additives of various foods, massage packs, etc. in addition to beverages.
한편, 알로에는 세균과 곰팡이에 대한 살균력이 있고 독소를 중화하는 알로 에틴이 들어 있으며, 궤양에 효과가 있는 알로에우르신과 항암효과가 있는 알로미틴이 들어있다. 이 밖에도 스테로이드, 아미노산, 사포닌, 항생물질, 상처치유 호르몬, 무기질 등 다양한 성분이 들어 있어, 피로회복과 숙취해소, 변비 등에 효과가 있다. 또한, 알로에 잎의 액즙은 피부를 중성화시키고 피부 보습효과가 있어 화장품 원료로도 사용된다.Aloe, on the other hand, contains bactericidal bacteria and fungi that neutralize toxins, aloe urine, which is effective against ulcers, and aloemitin, which has anticancer effects. In addition, it contains steroids, amino acids, saponins, antibiotics, wound healing hormones, minerals, and other ingredients, which are effective for fatigue recovery, hangover relief, and constipation. In addition, aloe leaf juice is used as a cosmetic raw material because it neutralizes the skin and has a moisturizing effect.
이와 같이, 최근 녹차의 효능은 매스컴을 통해 널리 알려짐으로써 녹차를 엽상, 지함, 캔 등으로 상품화하기 위한 연구개발이 경쟁적으로 추진되고 있으나, 녹차잎 자체를 섭취할 수 있는 제품들은 흔치않는 것이 현실이다.As such, the efficacy of green tea is widely known through mass media, and research and development for commercializing green tea into leaflets, paper boxes, cans, etc. are being promoted competitively, but the products that can ingest the green tea leaf itself are rare. .
또한, 녹차는 상기와 같이 여러 가지 활용방법이 개시되어 있지만, 녹차잎을 잼 형태로 제조한 것은 아직까지 개발되지 못하고 있다.In addition, green tea is disclosed a variety of methods as described above, but the production of tea leaves in the form of jam has not yet been developed.
본 발명은 상술한 바와 같은 필요성에 의하여 안출된 녹차잎 잼 제조방법에 관한 것으로, 녹차 페이스트와 알로에 과립에 과당을 당침하여 중화시킴으로써 녹차 페이스트 상태에서 당류 등을 혼합하고 농축시켜 녹차잎 잼을 제조하여 녹차와 알로에의 맛과 향이 어우러진 녹차잎 잼을 제공하는 것을 목적으로 한다.The present invention relates to a method for producing green tea leaf jam devised by the necessity as described above, by neutralizing by stirring the fructose to green tea paste and aloe granules to prepare a green tea leaf jam by mixing and concentrating sugars in the green tea paste state. Its purpose is to provide green tea leaf jam that combines the taste and aroma of green tea and aloe.
또한, 본 발명은 녹차잎을 데쳐서 분쇄한 녹차 페이스트를 이용하여 녹차잎 자체를 섭취할 수 있도록 하고 알로에 과립을 첨가하여 맛과 건강에 좋은 녹차잎 잼을 제공하는 것을 목적으로 한다.In addition, an object of the present invention is to provide a green tea leaf jam to taste and health by adding aloe granules to the green tea leaf itself by using the green tea paste crushed green tea leaf.
이와 같은 본 발명의 목적을 달성하기 위하여, 본 발명에 따른 알로에를 함유한 녹차잎 잼 제조방법은 녹차 페이스트를 제조하는 단계; 상기 녹차 페이스트, 알로에, 정백당, 올리고당, 구연산, 펙틴 및 물을 혼합하여 혼합물을 제조하는 단계; 상기 혼합물을 농축기에서 1차 농축하는 단계; 상기 1차 농축된 혼합물 40~60 중량부에 대하여 설탕 40~60 중량부를 넣고 2차 농축하는 단계; 및 상기 2차 농축된 혼합물을 살균한 후 포장하는 단계를 포함하는 것을 특징으로 한다.In order to achieve the object of the present invention, a method for producing green tea leaf jam containing aloe according to the present invention comprises the steps of preparing a green tea paste; Preparing a mixture by mixing the green tea paste, aloe, white sugar, oligosaccharide, citric acid, pectin and water; First concentrating the mixture in a concentrator; 40 to 60 parts by weight of sugar based on the first concentrated mixture 40 to 60 parts by weight of the second concentration; And sterilizing and packaging the secondary concentrated mixture.
또한, 상기 혼합물은 녹차 페이스트 35중량%, 알로에 과립 10중량%, 정백당 38.35중량%, 올리고당 6중량%, 구연산 0.3중량%, 펙틴 0.35중량%, 물 10중량%인 것을 특징으로 한다.In addition, the mixture is characterized in that 35% by weight of green tea paste, 10% by weight of aloe granules, 38.35% by weight of white sugar, 6% by weight of oligosaccharides, 0.3% by weight of citric acid, 0.35% by weight of pectin, and 10% by weight of water.
또한, 상기 녹차 페이스트를 만드는 단계는 녹차잎 95 중량%와 다시마 5 중 량%을, 중탄산나트륨이 0.05 중량% 첨가된 97℃의 물에서 5분 동안 데친 후 꺼내어 믹서기에 넣고 잘게 분쇄하는 것을 특징으로 한다.In addition, the step of making the green tea paste is characterized in that 95% by weight of green tea leaves and 5% by weight of kelp, boiled for 5 minutes in 97 ° C water added with 0.05% by weight of sodium bicarbonate, taken out in a blender and finely ground do.
본 발명에 따르면 녹차 페이스트와 알로에 과립에 과당을 당침하여 중화시키고 농축함으로써 녹차잎 잼을 제조하여 녹차와 알로에의 맛과 향이 어우러진 새로운 형태의 녹차잎 잼을 제공할 수 있다는 효과가 있다.According to the present invention, the green tea paste and the aloe granules are neutralized by concentrating fructose and concentrated to prepare green tea leaf jam, thereby providing a new type of green tea leaf jam in which the taste and aroma of green tea and aloe are combined.
또한, 본 발명은 녹차잎 자체를 섭취할 수 있도록 녹차 페이스트와 알로에 과립을 첨가하여 맛과 건강에 좋은 녹차잎 잼을 제공할 수 있다.In addition, the present invention can provide a green tea leaf jam good for taste and health by adding green tea paste and aloe granules to ingest the green tea leaf itself.
이하, 본 발명에 따른 알로에를 함유한 녹차잎 잼 제조방법을 상세히 설명한다.Hereinafter, a method for preparing green tea leaf jam containing aloe according to the present invention will be described in detail.
먼저, 본 발명에 따른 녹차잎 액상차를 제조하기 위해서 녹차잎을 준비한다. 녹차잎을 세척하고 정선한 후 녹차잎을 뜨거운 물에 데친다(blanching). First, green tea leaves are prepared to prepare green tea leaf liquid tea according to the present invention. After washing and selecting the green tea leaves, blanch the green tea leaves in hot water (blanching).
이때, 세척, 정선하여 준비된 녹차잎을 약 95~100℃의 물에서 3~7분간 데치며, 데친 녹차잎은 꺼내어서 믹서기에 넣고 잘게 분쇄하여 페이스트(paste) 상태인 녹차 페이스트로 만든다. At this time, the green tea leaves prepared by washing and selection are boiled in water of about 95-100 ° C. for 3-7 minutes, and the poached green tea leaves are taken out into a blender and finely pulverized to make a paste (tea) green tea paste.
녹차 페이스트를 만들 때, 녹차잎은 97℃의 물에서 약 5분 정도 데치는 것이 바람직하며, 이때, 녹차잎을 데칠 물에는 녹차의 색상을 유지하고 비타민의 파괴가 덜 되도록 하기 위하여 중탄산나트륨(NaHCO3)를 0.05중량% 정도 첨가하는 것이 바람직하다. 또한, 녹차 페이스트를 만들 때, 녹차잎만을 사용하는 것보다 다시마를 첨가하는 것이 좋으며, 녹차잎 95 중량%와 다시마 5 중량%를 혼합하여 물에 데친다.When making green tea paste, it is preferable to boil the green tea leaves for about 5 minutes in 97 ° C water. At this time, the green tea leaves are heated with sodium bicarbonate (NaHCO 3) to maintain the color of the green tea and reduce the destruction of vitamins. ) Is preferably added about 0.05% by weight. In addition, when making a green tea paste, it is better to add kelp than to use only green tea leaves.
또한, 데친 후 믹서기에서 분쇄하여 제조한 녹차 페이스트 100중량부에 대하여 약 10중량부의 정백당을 첨가하여 냉각시킨다. 정백당을 첨가하는 것은 색상이 변색되는 것을 방지하기 위해서이다. 또한, 녹차 페이스트에 비타민 C를 소량 첨가하여 냉각시키는 것이 바람직하다.In addition, about 10 parts by weight of white sugar is added to 100 parts by weight of the green tea paste prepared by pulverizing in a blender and cooled. The addition of white sugar is to prevent discoloration. It is also preferable to add a small amount of vitamin C to the green tea paste to cool it.
상기와 같은 데침공정과 분쇄공정 등을 통하여 페이스트 상태의 녹차 페이스트가 제조된다.Green tea paste in the form of a paste is produced through the above-mentioned depreciation process and grinding process.
이와 같이 제조된 녹차 페이스트에 녹차잎 잼을 제조하기 위하여, 알로에, 정백당, 펙틴, 구연산, 올리고당 및 물 등을 배합하게 된다.Aloe, white sugar, pectin, citric acid, oligosaccharide, water, and the like are blended to prepare green tea leaf jam in the green tea paste thus prepared.
녹차 페이스트는 본 발명에 따른 녹차잎 잼의 주원료로서, 여기에는 녹차잎 자체가 그대로 포함되어 있으므로 제조된 잼을 섭취하면 직접적으로 녹차잎을 섭취할 수 있게 된다.Green tea paste is the main raw material of the green tea leaf jam according to the present invention, since the green tea leaf itself is included as it is, the ingested jam can be directly ingested green tea leaf.
또한, 본 발명에는 알로에가 혼합되는데, 이때 알로에는 마실 때 씹히는 질감을 가질 수 있도록 과립 형태의 알로에를 혼합하는 것이 바람직하다. 본 발명에 함유되는 녹차 및 알로에에는 인체에 유용한 성분이 많이 들어가 있으므로 건강에 좋을 뿐만 아니라 녹차와 알로에향이 어우러져 새로운 느낌과 맛을 주게 된다.In addition, the aloe is mixed in the present invention, wherein it is preferable to mix the aloe in the form of granules so that the aloe can have a chewy texture when drinking. Green tea and aloe contained in the present invention contains a lot of useful ingredients for the human body is not only good for health but also green tea and aloe fragrance gives a new feeling and taste.
또한, 본 발명에 따른 녹차잎 잼를 제조하기 위해서는, 잼으로서 맛을 풍부 하게 하며 먹기에 편리하도록 정백당, 올리고당 등의 원료가 혼합된다.In addition, in order to produce the green tea leaf jam according to the present invention, the raw materials such as white sugar, oligosaccharides, etc. are mixed to enrich the taste as a jam and convenient to eat.
즉, 녹차잎에는 카테킨(Catechin) 성분이 들어있기 때문에 녹차잎 특유의 떫은맛이 나게 되는데, 녹차 페이스트를 과당에 당침시켜 중화시킴으로써 맛을 부드럽게 하고 음료로서 먹기 좋게 가공하는 것이다.In other words, the green tea leaves contain a catechin (Catechin) component, so the green tea leaves have a unique astringent taste, and the green tea paste is dipped in fructose and neutralized to soften the taste and make it easy to eat as a drink.
본 발명에 따르면, 녹차 페이스트, 알로에 과립, 정백당, 올리고당, 펙틴, 구연산 및 물을 배합하는데, 이때 배합비율은 녹차 페이스트 30~40중량%, 알로에 과립 8~12중량%, 정백당 35~43중량%, 올리고당 4~8중량%, 구연산 0.2~0.4중량%, 펙틴 0.3~0.4중량%, 물 7~13중량% 정도를 혼합한다.According to the present invention, green tea paste, aloe granules, white sugar, oligosaccharides, pectin, citric acid and water are combined, wherein the blending ratio is 30-40 wt% of green tea paste, 8-12 wt% of aloe granules, 35-43 wt% per white sugar , 4-8% by weight of oligosaccharides, 0.2-0.4% by weight citric acid, 0.3-0.4% by weight pectin, 7-13% by weight of water is mixed.
여기에서 정백당과 올리고당은 녹차잎 특유의 떫은맛을 중화시키고 잼으로서 적합하도록 단맛을 내고 맛을 부드럽게 하기 위해서 혼합된다.Here, white sugar and oligosaccharide are mixed to neutralize the astringent taste of green tea leaves and to sweeten and soften the taste as a jam.
또한, 본 발명에는 구연산, 펙틴 등 소량 첨가되는데, 이들은 통상적으로 잼의 제조시에 많이 사용되는 것으로서 잼으로서 맛과 향을 내서 그 역할을 제대로 할 수 있도록 하기 위해서 보조적으로 첨가된다. In addition, a small amount of citric acid, pectin and the like is added to the present invention, which are commonly used in the preparation of jams, and are added in an auxiliary manner so as to give a taste and aroma as a jam and to properly perform the role.
또한, 본 발명에서 혼합되는 물은 농축과정과 당도를 고려하여 적정한 농도를 맞추기 위해서 혼합된다.In addition, the water to be mixed in the present invention is mixed in order to adjust the appropriate concentration in consideration of the concentration process and sugar content.
상기와 같이 각종 원료를 배합한 혼합물은 농축기로 이송하여 2번에 걸쳐 농축함으로써 농축된 녹차잎 잼이 제조된다.The mixture containing various raw materials as described above is transferred to a concentrator and concentrated two times to produce a concentrated green tea jam.
배합된 원료를 농축시에는 비말 비등이 일어나 체적이 커지게 되므로 오버플로가 되지 않도록 진공도가 조절되는 진공 농축기를 사용하는 것이 바람직하며, 1차 농축은 농축기에서 온도가 약 60℃가 될 때까지 가열하며 농축시간은 원하는 당 도에 따라 적절하게 조절할 수 있으나, 약 52 Brix 정도로 되도록 조정하는 것이 바람직하다. 이렇게 하여 1차 농축이 끝나면 혼합물에 설탕을 넣고 2차 농축을 한다.When concentrating the blended raw materials, it is preferable to use a vacuum concentrator with a vacuum degree controlled to prevent overflow because the droplets boil and increase in volume. The first concentration is heated in the concentrator until the temperature reaches about 60 ° C. The concentration time can be appropriately adjusted according to the desired sugar, but is preferably adjusted to about 52 Brix. In this way, after the first concentration is completed, add sugar to the mixture and perform the second concentration.
농축기에서 1차 농축이 완료된 혼합물 40~60중량부에 대하여 설탕 40~60중량부를 넣고 2차 농축을 한다.40 to 60 parts by weight of sugar is added to 40 to 60 parts by weight of the mixture in which the first concentration is completed in the concentrator, followed by the second concentration.
이때, 2차 농축은 62~64 Brix가 될 때까지 하며, 상기와 같이 진공 농축기를 이용하여 농축시간은 적절하게 조절하여 당도를 맞추면 된다.At this time, the secondary concentration is until 62 ~ 64 Brix, the concentration of the concentration using the vacuum concentrator as described above may be adjusted to suit the sugar.
2차 농축이 끝난 혼합물은 가열 살균한 후에 포장용기에 충진하여 포장하면, 본 발명에 따른 녹차잎 잼의 제조가 완료된다.After the second concentrated mixture is heat sterilized and packed into a packaging container, the production of green tea leaf jam according to the present invention is completed.
상기와 같은 방법으로 제조된 본 발명에 따른 녹차잎 잼은 녹차와 알로에가 함유되어 건강에 좋고 맛도 뛰어나다.The green tea leaf jam according to the present invention prepared by the method as described above contains green tea and aloe and is excellent for health and taste.
실시예Example
농가에서 차의 어린잎을 딴 녹차잎을 구매하여 세척한 후 정선하였다. At the farmhouse, green tea leaves with young leaves of tea were purchased and washed.
녹차잎 95 중량%와 다시마 5 중량%를 중탄산나트륨이 0.05중량% 첨가된 물을 끓여서 97℃의 온도에서 상기 녹차잎과 다시마를 5분 동안 데쳤다. 데친 녹차잎과 다시마를 꺼내서 믹서기에 넣고 분쇄한 후 분쇄된 녹차잎 100 중량부에 대하여 정백당 10 중량부를 첨가하여 페이스트 상태의 녹차 페이스트를 제조하였다. 95% by weight of green tea leaves and 5% by weight of kelp were boiled with 0.05% by weight of sodium bicarbonate and boiled the green tea leaves and kelp for 5 minutes at a temperature of 97 ° C. Green tea paste in the form of a paste was prepared by removing poached green tea leaves and kelp, putting them in a blender, pulverizing, and then adding 10 parts by weight per white to 100 parts by weight of the green tea leaves.
상기 녹차 페이스트 35중량%, 알로에 과립 10중량%, 정백당 38.35중량%, 올리고당 6중량%, 구연산 0.3중량%, 펙틴 0.35중량%, 물 10중량%을 배합하였다.35% by weight of the green tea paste, 10% by weight of aloe granules, 38.35% by weight of white sugar, 6% by weight of oligosaccharides, 0.3% by weight of citric acid, 0.35% by weight of pectin, and 10% by weight of water.
배합된 혼합물을 진공 농축기에 넣고 2번에 걸쳐 농축시켰다.The combined mixture was placed in a vacuum concentrator and concentrated twice.
먼저, 1차 농축은 상기 혼합물을 배합한 후 진공 농축기에서 온도가 60℃가 될 때까지 가열하였으며, 온도가 올라감에 따라 공기를 흡입하여 진공도를 600μHg로 유지하였다. 이때, 비말 비등이 일어나 체적이 커지므로 오버플로가 되지 않도록 진공도를 조절하였다. First, the primary concentration was blended with the mixture and then heated in a vacuum concentrator until the temperature is 60 ℃, the air was sucked as the temperature was raised to maintain a vacuum of 600μHg. At this time, since the droplets boil and the volume increases, the degree of vacuum was adjusted so as not to overflow.
진공 농축시간은 원하는 당도에 따라 다르나 본 발명에서 당도를 약 52 Brix 정도가 될 때까지 농축기의 증발량을 100ℓ/hr 정도로 조정하였다. 당도가 52 Brix가 되면 1차 농축이 완료된다.The vacuum concentration time depends on the desired sugar content, but the evaporation amount of the concentrator was adjusted to about 100 L / hr until the sugar content was about 52 Brix in the present invention. The primary concentration is complete when the sugar content reaches 52 Brix.
1차 농축된 혼합물에는 혼합물과 같은 양의 설탕을 넣고 다시 1차 농축과 마찬가지 방법으로 최종 당도가 64 Brix가 될 때까지 2차 진공 농축을 하였다.In the first concentrated mixture, the same amount of sugar was added to the mixture, followed by second vacuum concentration until the final sugar content reached 64 Brix in the same manner as the first concentration.
이와 같은 공정을 통하여 녹차잎 잼이 완성되었으며, 본 발명에 따라 제조된 녹차잎 잼은 당도가 약 64 Brix로 나타났으며, pH는 3.5±1 정도로 분석되어 잼으로서 매우 적합한 상태가 되었다.Through this process, the green tea leaf jam was completed, and the green tea leaf jam prepared according to the present invention had a sugar content of about 64 Brix, and the pH was analyzed to be about 3.5 ± 1, thus becoming a very suitable state as a jam.
완성된 녹차잎 잼은 90℃에서 살균 처리한 후 포장용기에 충진하여 포장한다.Finished green tea leaf jam is sterilized at 90 ℃ and then packed in a packaging container.
이와 같이 제조된 알로에를 함유한 녹차잎 잼은 녹차잎을 데친 후 분쇄하여 제조한 녹차잎 페이스트와 알로에를 주성분으로 하여, 정백당과 올리고당 등을 혼합한 후 1차 농축하고 설탕을 넣고 2차 농축하여 제조한 것으로서, 관능평가에서 당도가 높고 맛이 좋아서 건강에 좋은 기능성 잼으로서 활용할 있고, 식품기준에도 적합한 잼을 제공한다. The green tea leaf jam containing aloe prepared as above is composed of green tea leaf paste and aloe prepared by pulverizing the green tea leaf and then pulverized. After mixing the white sugar and oligosaccharide, the first concentration is concentrated and the sugar is concentrated secondly. As manufactured, it has high sugar content and good taste in sensory evaluation, and can be utilized as a healthy functional jam, and provides jam suitable for food standards.
상술한 바와 같이, 본 발명은 녹차잎과 알로에를 주성분으로 하여 이를 당침 하여 중화시켜 몸에 좋은 알로에를 함유한 녹차잎 잼을 제조하는 방법에 관한 것으로, 당업자로서는 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 변형 및 변경이 가능할 것이다.As described above, the present invention relates to a method for producing green tea leaf jam containing aloe good for the body by neutralizing the green tea leaf and aloe as a main ingredient, and those skilled in the art do not depart from the technical spirit of the present invention. Many variations and modifications will be possible within the scope of the invention.
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