KR101083822B1 - Concentration a quince extract making a way - Google Patents
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- KR101083822B1 KR101083822B1 KR1020090012541A KR20090012541A KR101083822B1 KR 101083822 B1 KR101083822 B1 KR 101083822B1 KR 1020090012541 A KR1020090012541 A KR 1020090012541A KR 20090012541 A KR20090012541 A KR 20090012541A KR 101083822 B1 KR101083822 B1 KR 101083822B1
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- 235000005078 Chaenomeles speciosa Nutrition 0.000 claims abstract description 26
- 235000017831 Pseudocydonia sinensis Nutrition 0.000 claims abstract description 26
- 235000000346 sugar Nutrition 0.000 claims abstract description 13
- 230000032683 aging Effects 0.000 claims abstract description 12
- 239000011550 stock solution Substances 0.000 claims abstract description 6
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- A23V2200/00—Function of food ingredients
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- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
본 발명은 모과 음료와 모과주의 원액 및 된장,고추장 등과 같은 조미식품의 첨가제로 사용할 수 있게한 농축 모과 엑기스의 제조방법에 관한 것으로, 발명의 요지는 잘 익은 모과를 선별하여 오존수로 살균·세척한 후 세절·착즙하여 얻어진 즙액에 설탕을 1:1중량 비율로 배합하여 숙성 용기에 담은 후 냉장 시스템을 갖춘 저온실에 투입하여 10∼16℃ 범위 내에서 20∼30일간 저온 숙성하되, 숙성과정에도 4∼6시간 단위로 교반을 시행함으로서 고루 숙성되게 하고, 숙성이 끝난 엑기스는 저온 진공 농축탱크에 투입한다. 투입된 후는 진공기압 60∼70cm/hg에서 40∼60℃의 간접 스팀 열을 가하여 원액의 70∼80％범위로 저온 농축시킨 후 모과 본래의 맛과 향기 및 영양가의 손실 없이 전량 섭취가 가능하게 제품화하여 다용도로 사용할 수 있도록 한 것이다.The present invention relates to a method for producing a concentrated Chinese quince extract which can be used as an additive of seasoned foods such as quince drink and quince liquor and miso and red pepper paste, and the gist of the present invention is to select a ripe Chinese quince and sterilize and wash with ozone water. After slicing and extracting juice, sugar was mixed in a 1: 1 weight ratio, put into a aging container, and then put into a low temperature room equipped with a refrigeration system, and aged at a low temperature within a range of 10 to 16 ° C. for 20 to 30 days. Agitation is carried out in a unit of ˜6 hours to allow aging evenly, and the extracted extract is put into a low temperature vacuum concentration tank. After input, indirect steam heat of 40-60 ℃ is applied at 60-70cm / hg vacuum pressure and concentrated at low temperature in the range of 70-80% of the stock solution, and the whole product can be consumed without losing the original taste, aroma and nutritional value. It is intended to be used for multiple purposes.
농축모과엑기스, 모과음료, 모과술, 모과차 Concentrated quince extract, Chinese quince drink, Chinese quince, Chinese quince tea
Description
본 발명은 농축 모과 엑기스의 제조방법에 관한 것이다. 더욱 상세하게는 모과 음료와 모과주의 원액 및 된장, 고추장 등의 조미식품의 첨가제로서 사용되게 한 농축 모과 엑기스의 제조방법에 관한 것이다. The present invention relates to a method for producing concentrated Chinese quince extract. More specifically, the present invention relates to a method for preparing concentrated Chinese quince extract, which is used as an additive of seasoned foods such as Chinese quince drink and Chinese quince liquor and miso and red pepper paste.
모과의 성분으로 주요한 것은 당분이 5％가량이며, 주로 과당의 형태로 들어있다. 모과에 단맛을 주는 이 과당은 다른 당분보다도 혈당의 상승을 막아주는 효과가 있다. 체내의 당분 흡수를 더디게 할 뿐만 아니라 이미 흡수된 당분을 빨리 소비시키기 때문이다. 모과에는 칼슘·칼륨 ·철분 등의 무기질이 풍부한 알칼리성 식품이며 소량의 단백질이 들어 있다. The main component of Chinese quince is about 5% sugar, mainly in the form of fructose. This fructose, which sweetens the quince, has the effect of preventing the rise of blood sugar more than other sugars. This is because it not only slows the absorption of sugar in the body but also consumes the sugar that has already been absorbed. Chinese quince is an alkaline food rich in minerals such as calcium, potassium and iron, and contains a small amount of protein.
모과의 신맛은 사과산을 비롯한 유기산인데 이들은 신진 대사를 도와주며, 소화 효소의 분비를 촉진시켜 주는 효과가 있다. 그 밖에 떫은맛은 타닌 성분인데, 이 성분은 피부를 오므라들게 하는 작용이 있어 설사로 고통을 받는 사람을 위해 한방에서 처방을 하는 이유가 여기에 있는 것이다. The sour taste of quince is organic acid, including malic acid, which helps metabolism and promotes the secretion of digestive enzymes. In addition, the astringent taste is tannin component, which has the effect of retracting the skin, which is why the prescription is prescribed for those who suffer from diarrhea.
본초강목(本草綱目: 중국 고대의 한방 처방)에 의하면 모과의 효능을 다음과 같이 기록하고 있다. 주독을 풀고 가래를 제거한다. 속이 울렁거릴 때 이것을 먹으 면 속이 가라앉고, 구워 먹으면 설사에 잘 듣고, 기름에 적셔 머리를 빗으면 백발을 고쳐준다고 기록되어 있다. According to the herbal tree (本草綱目: ancient Chinese herbal medicine), the efficacy of Chinese quince is recorded as follows. Detoxify and remove sputum. It is written that when you eat it when you eat it, your stomach will sink, and when you eat it, you will hear diarrhea.
그리고 한방에서는 감기·기관지염·폐염 등을 앓아 기침을 심하게 하는 경우에 탁월한 효과가 있는 것으로 알려져 있다. 모과에는 석세포가 많아 생식에 알맞지 않으므로 다음과 같이 가공해서 먹는다. 모과수(껍질을 벗긴 모과를 푹 삶아 끓인 꿀에 담가서 삭인 음식), 모과정과(모과를 삶아서 으깨어 받쳐서 꿀과 물을 친 다음 되직하게 끓여낸 음식), 모과죽(모과를 말려서 가루로 하고 좁쌀이나 찹쌀 뜨물에 쑤어서 생강즙을 섞은 죽), 모과편(모과를 푹 쪄서 껍질을 벗기고 속을 뺀 다음 가루로 만들어서 녹말을 섞고 꿀을 쳐서 끓여 만든 떡). In oriental medicine, a cold, bronchitis, pneumonia, etc. are known to have an excellent effect in severe coughing. There are a lot of stone cells in the quince is not suitable for reproduction, so process as follows. Chinese quince (cooked peeled Chinese quince and soaked in boiled honey) Rice porridge mixed with ginger juice), Chinese quince (steamed Chinese quince peeled and peeled, and then made into powder, mixed with starch and boiled with honey).
그러나 모과를 가장 손쉽게 가공해서 그 향미를 음미할 수 있는 것은 모과차와 모과술이라고 볼 수 있다. 모과는 껍질을 만져 보면 끈끈한데 그것이 바로 향미 성분인 정유분이다. 그러므로 모과차나 술로 이용할 때에는 잘 씻어서 껍질까지 써야 한다. However, it is the quince tea and quince that can be processed easily and enjoy the flavor. Chinese quince is sticky when you touch it, and it is essential oil that is flavor component. Therefore, when using as a quince tea or alcohol, you should wash well and use the peel.
모과차는 2mm가량의 두께로 얇게 썰어 말려두었다가 생강 한 쪽을 같이 넣고 끊이면 홍차빛을 띤 차가 된다. 말리지 않은 모과도 얇게 썰어 살짝 삶아 꿀이나 설탕에 절여두었다가 끓일 때 유자를 조금 띄우면 그 맛이 더욱 어울린다. The quince tea is thinly sliced to 2mm thick, dried, and put together with ginger. Even thin quince slices are thinly sliced, slightly boiled in honey or sugar, and a little bit of citron when boiled makes the taste even better.
모과술은 생모과를 얇게 썰고 모과 양의 3배 가량의 소주를 붓는다. 이때 포도당이나 설탕을 모과 양의 1/3∼1/5 가량 넣으면 3개월로 숙성이 된다. 모과를 건져내고 밀봉하여 서늘한 곳에 두면 위스키 모양의 고운 빛깔의 모과술이 된다. Chinese quince is thinly sliced raw quince and poured about three times the amount of shochu. At this time, if you add about 1/3 to 1/5 of the amount of glucose or sugar quince is aged for 3 months. When the quince is pulled out, sealed and placed in a cool place, it becomes a whiskey-like fine quince.
모과는 음식물의 소화를 도우며 설사 뒤에 오는 갈증을 멎게 해주는 효능이 있으며 폐를 튼튼하게 하고 위를 편하게 하여 주는 것으로 알려져 있다. Chinese quince helps to digest food and quenches the thirst following diarrhea, and is known to strengthen the lungs and ease the stomach.
그러나 모과는 산도가 높기 때문에 이를 상온에서 숙성하면 발효과정에서 초로 변화되기 때문에 이의 대중적인 가공 식품으로서는 이용범위가 극히 제한되고 있는 것이다. However, because Chinese quince has a high acidity, when it is ripened at room temperature, it is changed to a second during fermentation, so its use range is extremely limited as a popular processed food.
본 발명은 이상의 문제점을 해결하고자 발명한 것으로 이의 과제는 잘 익은 모과를 선별한 후 오존수에서 세척한 후 세절· 착즙하여 얻어진 즙액에 설탕과 1:1중량 비율로 배합한 후 숙성용기에 담아서 냉장 시스템을 갖춘 저온실에 투입하여 10∼16℃에서 20∼30일간 저온 숙성한 후 숙성된 엑기스를 저온 진공 농축 탱크에 투입하여 저온 진공 농축한 것이다.The present invention was invented to solve the above problems, its task is to select a ripe Chinese quince, wash in ozone water, and then mix and mix in a 1: 1 weight ratio of sugar in juice solution obtained by cutting and juice, put in a aging container refrigeration system It is put into a low temperature room equipped with low-temperature aging at 10 to 16 ° C. for 20 to 30 days, and then the extracted extract is concentrated in a low temperature vacuum concentration tank.
잘 익은 모과를 선별하여 오존수로 세척한 후 세절하여 착즙된 즙액을 설탕과 1:1중량 비율로 배합하고, 배합된 소재를 냉장 시스템을 갖춘 저온실(10∼16℃)에 투입하여 20∼30일간 저온숙성한 후, 얻어진 원액을 저온 진공 농축 탱크에 투입하여 진공기압 60∼70dm/hg에서 40∼60℃의 간접 스팀 열을 가하여 저온에서 원액의 70∼80％ 범위로 농축하여 이를 다용도로 사용할 수 있게 한 것이다. Ripe quince is selected, washed with ozone water, and then chopped to mix juice with sugar in a 1: 1 weight ratio, and the mixed material is put into a low temperature room (10-16 ° C.) equipped with a refrigeration system for 20 to 30 days. After maturation at low temperature, the obtained stock solution is put into a low temperature vacuum concentration tank, indirect steam heat of 40 to 60 ° C. is applied at a vacuum pressure of 60 to 70 dm / hg, and concentrated at a low temperature to 70 to 80% of the stock solution. It was made.
이상과 같이 본 발명은 모과 본래의 맛과 향기 및 영양성분이 손실 되지 않게 저온에서 숙성 및 진공 농축처리 하였기 때문에 이에 이용 범위를 극대화할 수 있어서 국민 보건 증진은 물론 농민 소득 증대에 크게 기여할 수 있는 효과가 있는 것이다. As described above, the present invention has been matured and concentrated at a low temperature so as not to lose the original taste, aroma and nutrients of the Chinese quince, so that the range of use can be maximized, thereby enhancing the public health as well as increasing the income of farmers. There is.
이를 도면에 의거 상세히 설명하면 다음과 같다. This will be described in detail based on the drawings.
도1은 본 발명의 공정표시도로서, 1 is a process display diagram of the present invention,
제1공정은 소재 선별공정(1)으로서 잘 익은 모과를 선별한다. 흠집이 있을시에는 도려낸다. In the first step, ripe quince is sorted as the material sorting step (1). If there are scratches, cut them out.
제2공정은 세척공정(2)으로서 제1공정에서 선별된 소재를 오존수에 살균 세척한다. The second step is a washing step (2) which sterilizes and washes the material selected in the first step in ozone water.
제3공정은 세절공정(3)으로서 제2공정에서 얻어진 소재를 세절한다. The third step is a cutting step (3) which cuts the raw material obtained in the second step.
제4공정은 착즙공정(4)으로서 제3정에서 얻어진 소재를 착즙기에 투입하여 즙액을 추출한다. In the fourth step, the juice step (4), the raw material obtained in the third tablet is put into the juicer to extract the juice.
제5공정은 배합공정으로서(5) 제4공정에서 얻어진 즙액을 설탕과 1:1중량 비율로 배합하여 숙성 용기에 담는다. The 5th process is a compounding process (5) It mix | blends the juice liquid obtained by the 4th process with sugar at 1: 1 weight ratio, and puts it into a aging container.
제6공정은 저온숙성공정(6)으로서 숙성용기에 담긴 소재를 냉장 시스템을 갖춘 저온실에 투입하여 10∼16℃ 범위 내에서 20∼25일간 저온 숙성시킨다. The sixth step is a low temperature aging step (6), and the material contained in the aging vessel is put into a low temperature room equipped with a refrigeration system and subjected to low temperature aging for 20 to 25 days within a range of 10 to 16 ° C.
제7공정은 교반 공정(7)으로서 숙성 과정 4∼6시간마다 교반을 실시하여 숙성물이 고루 숙성되게 한다. In the seventh step, as the stirring step (7), stirring is performed every 4 to 6 hours of the aging step so that the matured product is evenly aged.
제8공정은 저온 진공 농축공정(8)으로서 제7공정에서 숙성된 원액을 저온 진공 농축 탱크에 3/2정도 투입하여 진공기압 60∼70cm/hg에서 40∼60℃의 간접 스팀 열을 가하여 저온에서 원액의 70∼80％ 범위로 진공 농축한다. The eighth step is a low temperature vacuum concentrating step (8), in which the stock solution aged in
제9공정은 재처리 공정(9)으로서 진공 농축된 엑기스를 상온에서 재처리하여 실온에서 사용가능하게 한다. The ninth step is a reprocessing step (9), whereby the vacuum-concentrated extract is retreated at room temperature to be usable at room temperature.
제10공정은 포장공정(10)으로서 제 9공정에서 얻어진 재처리된 농축 엑기스를 실온에서 모과 음료수, 모과주 원액 또는 된장, 고추장 등의 첨가물로 사용할 수 있도록 포장함으로서 완성한다. The tenth step is completed by packaging the reprocessed concentrated extract obtained in the ninth step as a
도 1은 본 발명의 공정 표시도.1 is a process representation of the present invention.
※도면의 주요부분에 대한 부호의 설명※ Explanation of symbols for main parts of drawing
1 - 소재선별공정1-Material selection process
2 - 세척공정2-cleaning process
3 - 세절공정3-Cutting process
4 - 착즙공정4-juice process
5 - 배합공정5-Blending Process
6 - 저온숙성공정6-Low temperature aging process
7 - 교반공정7-stirring process
8 - 저온진공농축공정8-Low Temperature Vacuum Concentration Process
9 - 재처리공정9-Reprocessing Process
10 -포장공정10-Packing process
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| KR1020090012541A KR101083822B1 (en) | 2009-02-16 | 2009-02-16 | Concentration a quince extract making a way |
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| KR1020090012541A KR101083822B1 (en) | 2009-02-16 | 2009-02-16 | Concentration a quince extract making a way |
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| KR102611783B1 (en) | 2023-04-28 | 2023-12-08 | 농업회사법인 주식회사 모가원 | Processed food containing edible porous quince peel/pulp and method for preparing the same |
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| KR101951444B1 (en) * | 2018-07-23 | 2019-02-22 | (주)웰팜 | A methode for producing naturally aged liquid quince tea and a quince tea produced thereby |
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| KR102611783B1 (en) | 2023-04-28 | 2023-12-08 | 농업회사법인 주식회사 모가원 | Processed food containing edible porous quince peel/pulp and method for preparing the same |
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