KR20030009009A - Watermalon Drink or Watermalon make Process - Google Patents

Watermalon Drink or Watermalon make Process Download PDF

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Publication number
KR20030009009A
KR20030009009A KR1020010044079A KR20010044079A KR20030009009A KR 20030009009 A KR20030009009 A KR 20030009009A KR 1020010044079 A KR1020010044079 A KR 1020010044079A KR 20010044079 A KR20010044079 A KR 20010044079A KR 20030009009 A KR20030009009 A KR 20030009009A
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KR
South Korea
Prior art keywords
watermelon
drink
taste
watermalon
heated
Prior art date
Application number
KR1020010044079A
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Korean (ko)
Inventor
임진규
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임진규
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Publication date
Application filed by 임진규 filed Critical 임진규
Priority to KR1020010044079A priority Critical patent/KR20030009009A/en
Publication of KR20030009009A publication Critical patent/KR20030009009A/en

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Classifications

    • 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
    • A23L2/10—Concentrating or drying of juices by heating or contact with dry gases
    • 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
    • A23L2/082—Concentrating or drying of juices by membrane processes
    • 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
    • A23L2/52—Adding ingredients

Abstract

PURPOSE: A method of preparing natural watermelon drinks by heating a watermelon at high temperature for a specified time and then filtering is provided. Whereby, the drink is rich in inorganic matter components while having a good color and taste and high sugar content. CONSTITUTION: The fruit flesh of a watermelon whose outer skin is removed is heated at 100 to 120deg.C for 2 to 3 hours and then strained with a sieve of 20 to 50 meshes. Therefore, the watermelon drink having a desirable color, taste and sugar content is obtainable by the above processing steps.

Description

수박음료 또는 수박음료 제조 방법{Watermalon Drink or Watermalon make Process}Watermelon Drink or Watermelon Drink Process {Watermalon Drink or Watermalon make Process}

본 발명은 수박음료 제조 방법에 관한 것으로 더욱 상세하게는 껍질이 제거된 수박 과육을 100℃가 넘는 고열의 온도로 가열하여 수박 원래의 맛과 고열로 가열할때만 나타나는 호박의 고소한 맛을 같이 낼 수 있는 수박음료 또는 수박음료 제조 방법에 관한 것이다. 일반적으로 음료를 만들 때, 고온의 열을 가하지 않거나 살균의 목적으로 일시적으로 열을 가하여 음료 제품을 만들지만 본 발명은 원칙적으로 고온의 열을 장시간 가열하여 음료 제품을 만드는 방법으로 따로 살균을 할필요가 없고 또 고온으로 가열하여 제품을 만들어도 수박의 원래 맛을 그대로 살릴 수 있다.The present invention relates to a watermelon beverage manufacturing method, and more specifically, to remove the peeled watermelon pulp at a high temperature of more than 100 ℃ to give the flavor of the pumpkin appears only when heated to the original taste and high heat of watermelon The present invention relates to a watermelon beverage or a watermelon beverage manufacturing method. Generally, when making a beverage, a beverage product is made by applying no heat or temporarily applying heat for sterilization purposes, but in the present invention, in principle, it is necessary to sterilize separately by a method of making a beverage product by heating a high temperature heat for a long time. If you make a product by heating to a high temperature, you can preserve the original taste of watermelon.

본 발명의 기술적 과제로 수박 과육에 100℃～120℃의 고온으로 2시간에서 3시간 정도 고열로 가열하지 않으면 수박 과육 속에 있는 색상, 당도, 맛, 무기질 등이 축출되지 않아 수박음료 완성시 맛과 색상, 무기질 성분 등이 나오지 않는다. 또 고열로 가열 하여야만 나타나는 수박 속에 고소한 호박맛을 살릴 수가 없다.According to the technical problem of the present invention, unless the watermelon flesh is heated at a high temperature of 100 ° C. to 120 ° C. at a high temperature for 2 to 3 hours, the color, sugar, taste, and minerals in the watermelon flesh are not evicted. No color, no minerals, etc. In addition, you can not use the savory pumpkin taste in the watermelon that appears only when heated at high heat.

도 1은 수박을 껍질 재거 후 수박 과육을 적당히 절단하여 100℃넘는 고열의 온도로 2시간 내지 3시간 정도 가열하는 단면도1 is a cross-sectional view of peeling watermelon after appropriately cut watermelon flesh to heat at a high temperature of more than 100 ℃ for 2 to 3 hours

도 2는 가열되었던 수박 과육과 여과 안된 농축액을 여과 하는 공정도Figure 2 is a process for filtering the heated watermelon pulp and unfiltered concentrate

＜도면의 주요부분에 대한 부호의 설명＞<Description of the code | symbol about the principal part of drawing>

1 : 용기 2 : 가열1: container 2: heating

3 : 여과기3: filter

이하 첨부된 도면에 의해 상세히 설명하면 다음과 같다.Hereinafter, described in detail by the accompanying drawings as follows.

도1은 껍질이 제거된 수박 과육을 용기에 넣고 고온의 열을 가하는 단면도 이런 상태로 100℃～120℃의 고온으로 2시간에서 3시간정도 가열을 하여야 한다. 그래야만 수박 속에 있는 맛과 색상을 그대로 살릴 수 있다.1 is a cross-sectional view in which the peeled watermelon flesh is put in a container and heated at a high temperature of 100 ° C. to 120 ° C. for 2 to 3 hours. Only then can the taste and color in the watermelon be preserved.

도2는 가열한 수박 과육과 여과가 안된 수박 원액을 여과기로 여과하는 과정으로 20～50메쉬(Mesh)채로 보통 여과 시킨다. 여기서 여과된 원액을 그대로 제품화 하면 된다. 다른 음료를 만드는 방식과는 달리 고온으로 장시간 가열하여 만든 음료라 따로 살균처리 하지 않아도 된다.Figure 2 is a process of filtering the raw watermelon pulp and the unfiltered watermelon stock solution with a filter, usually filtered with 20 to 50 mesh (Mesh). What is necessary is just to commercialize the filtered stock solution as it is here. Unlike other beverages, it is a product made by heating for a long time at high temperature so that it does not need to be sterilized separately.

본 발명은 우리나라 수박 재배 농촌에 재배되는 수박과 여름 장마철 우기때 수박의 상태의 저하로 출하할 수 없는 수박이나 수박의 공급 과잉으로 수박 밭을 갈아 업고 농민들이 수박 수확을 포기 할 때 본 발명으로 수박 과육 속에 색상,맛, 당도, 무기질을 그대로 추출하여 음료 제품을 만들시 새로운 수박음료의 맛을 느낄 것이고 나아가 수박 재배 농민들은 장마철 비가 많이 와서 수박 상태의 저하로 출하할 수 없는 수박이나 수박 공급 과잉을 막는데 어느 정도 도움이 되지 않을까 생각 된다.The present invention is watermelon watermelon cultivated in the country and cultivated watermelon in the summer rainy season during the rainy season during the rainy season can not be shipped due to the excessive supply of watermelon or watermelon can not be shipped to the farmers to give up the watermelon harvest When you make a beverage product by extracting color, taste, sugar, and minerals into it, you will feel the taste of the new watermelon drink. Furthermore, watermelon farmers prevent the watermelon and watermelon supply that cannot be shipped due to the rainy season due to the rainy season. I think it will help to some extent.

Claims (1)

본 수박음료 제조 방법은 다른 보통 음료 제조시 사용하는 방법, 즉 분쇄, 착즙이나 일시적인 열을 가하는 방법으로 음료 제품을 만드는 방법과는 완전히 다른 처음부터 껍질이 제거된 수박과육을 100℃～120℃의 고온으로 2시간에서 3시간 장시간 가열하여 만드는 수박음료 또는 제조 방법으로 꼭 100℃～120℃온도에서 가열 하여야만 수박의 본 맛과 색상이 살아나고 수박 속에 있는 호박의 고소한 맛이 같이 생기게 된다. 또 고온으로 장시간 가열하여야만 장마철 우기때의 수박 상태의 저하로 출하할 수 없는 수박을 완벽하게 수박의 원래 맛을 살린 음료로 만들 수 있다.This watermelon beverage manufacturing method is completely different from the method used in the manufacture of other ordinary beverages, that is, the method of making beverage products by grinding, juice or temporary heat. Watermelon beverage or manufacturing method that is heated by high temperature for 2 hours to 3 hours, must be heated at 100 ℃ ～ 120 ℃ temperature to bring out the taste and color of watermelon and produce the savory taste of pumpkin in watermelon. In addition, watermelon that cannot be shipped due to the deterioration of the watermelon state during the rainy season when it is heated at high temperature for a long time can be made into a drink that perfectly utilizes the original taste of the watermelon.
KR1020010044079A 2001-07-21 2001-07-21 Watermalon Drink or Watermalon make Process KR20030009009A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103584228A (en) * 2013-11-25 2014-02-19 冯小义 Watermelon juice beverage and preparation method thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN87106579A (en) * 1987-09-26 1988-03-16 葛邦辉 The preparation method of watermelon juice
JPS6430563A (en) * 1987-07-28 1989-02-01 Sato Raito Seiyaku Kk Concentrated and dried juice of plum or watermelon and preparation thereof
JPS6463352A (en) * 1987-09-02 1989-03-09 Sankyo Yuki Kk Food processing method for fruits like water melon or vegetables
KR19990034471A (en) * 1997-10-29 1999-05-15 김태수 Watermelon Juice Concentrate or Method of Making Watermelon Juice
KR101128113B1 (en) * 2009-08-14 2012-03-23 연봉규 Wind power generator
KR101159301B1 (en) * 2010-04-21 2012-06-22 김재윤 Practice tool for letters writing

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6430563A (en) * 1987-07-28 1989-02-01 Sato Raito Seiyaku Kk Concentrated and dried juice of plum or watermelon and preparation thereof
JPS6463352A (en) * 1987-09-02 1989-03-09 Sankyo Yuki Kk Food processing method for fruits like water melon or vegetables
CN87106579A (en) * 1987-09-26 1988-03-16 葛邦辉 The preparation method of watermelon juice
KR19990034471A (en) * 1997-10-29 1999-05-15 김태수 Watermelon Juice Concentrate or Method of Making Watermelon Juice
KR101128113B1 (en) * 2009-08-14 2012-03-23 연봉규 Wind power generator
KR101159301B1 (en) * 2010-04-21 2012-06-22 김재윤 Practice tool for letters writing

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
한국식품 과학회지, Vol.10, No.2 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103584228A (en) * 2013-11-25 2014-02-19 冯小义 Watermelon juice beverage and preparation method thereof

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