KR20120099603A - Method for making the black jujube - Google Patents

Method for making the black jujube Download PDF

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Publication number
KR20120099603A
KR20120099603A KR1020120074965A KR20120074965A KR20120099603A KR 20120099603 A KR20120099603 A KR 20120099603A KR 1020120074965 A KR1020120074965 A KR 1020120074965A KR 20120074965 A KR20120074965 A KR 20120074965A KR 20120099603 A KR20120099603 A KR 20120099603A
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South Korea
Prior art keywords
jujube
fermentation
fermentation broth
water
hours
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KR1020120074965A
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Korean (ko)
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장성수
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장성수
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Priority to KR1020120074965A priority Critical patent/KR20120099603A/en
Publication of KR20120099603A publication Critical patent/KR20120099603A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154Organic compounds; Microorganisms; Enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2300/00Processes
    • A23V2300/10Drying, dehydrating
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2300/00Processes
    • A23V2300/50Concentrating, enriching or enhancing in functional factors

Abstract

The present invention relates to a method for producing black jujube, and more particularly, the washed jujube is impregnated in a fermentation broth mixed with sterilized water and makgeolli, and the jujube is dried after fermentation of the jujube infiltrated with fermentation broth and then steamed and dried. The fermentation of black jujube (blackening) increases the beneficial weakness contained in the jujube as well as the increase in sugar content to satisfy the various tastes of modern people, to provide a black jujube that can prevent the loss of water-soluble nutrients will be.
In the present invention, the selected jujube is washed with clean water, and then supported by a tray, the jujube washing step 101 to drain the water on the outer surface of the jujube, and the sterilized water and makgeolli cooled after boiling water are mixed at a ratio of 5: 5. The fermentation broth manufacturing step 102 to prepare the fermentation broth, and the jujube through the jujube washing step 101 in the fermentation broth mixed with sterilized water and makgeolli for 5-10 minutes, then taken out to the outside and kept sealed for 24 hours, followed by The jujube impregnated step (103) and the jujube impregnated step (103) through the jujube impregnating step (103) were soaked in the fermented sake for 5 to 10 minutes in a fermentation broth and then taken out to the outside and sealed for 24 hours. Jujube fermentation step 104 to ferment for 24 hours at a temperature of ~ 40 ℃, the drying step 105 to dry so that the moisture content of the jujube through the jujube fermentation step 104 is 20 to 30%, and the jujube fermentation step ( Hanging 104) The jujube steaming step (106) and the jujube steaming step (106), which are steamed while heating the parent jujube in a steamer at a temperature of 80 to 85 ° C. for 50 to 55 hours, are taken out of the steamer and then in the shade for 24 to 25. It is characterized by consisting of steamed jujube drying step 107 to naturally dry at room temperature for a time.

Description

Method for making black jujube {Method for making the black jujube}

The present invention relates to a method for producing black jujube, and more particularly, the washed jujube is impregnated in a fermentation broth mixed with sterilized water and makgeolli, and the jujube is dried after fermentation of the jujube infiltrated with fermentation broth and then steamed and dried. The fermentation of black jujube (blackening) increases the beneficial weakness contained in the jujube as well as the increase in sugar content to satisfy the various tastes of modern people, to provide a black jujube that can prevent the loss of water-soluble nutrients will be.

In general, since jujube contains components such as sugar, organic acid, mucus, dietary fiber, minerals, flavonoids, and cyclic AMP, they are widely used as ingredients for herbal medicine or other dishes.

However, since the jujube itself has a lot of moisture and various enzymes, the storage property is very weak, the color is easy to change, and the sticky and tough nature when edible has many problems.

In particular, when the dates are dried, the seeds and the pulp are in close contact with each other, making it difficult to separate, making the shells coarse and thick, making it more difficult to eat.

In order to solve this drawback, the manufacturing method of dried jujube of Patent Publication No. 1978-621 is steamed for 2 hours or more by steam to uniformly and stably heat-treated, killing various germs, sugar, salt in the steamed jujube The technique of producing dried jujube with water content of 12% by adding the back is proposed.

However, in the method, the sugar content of the jujube itself is diluted in the steaming process, and thus, an additional flavoring process, such as sugar, is required, and it is difficult to dry the deep part of the jujube.

As a prior art to solve this problem, the Republic of Korea Patent No. 10-0647426 in order to remove the seeds of the jujube and slice (slice) to facilitate drying, and to maximize the sweetness of the jujube itself without a separate flavoring process 6 Techniques for providing sliced jujubes with moisture content of up to% have been proposed.

Looking at the method of producing a sliced jujube in the above-described prior art in detail, after carefully selected dry jujube of a relatively uniform length, washed with 0.7ppm ozone water with sterilizing power, the seed is removed, sliced, 50 ~ 60 After hot air drying for about 5 ~ 6 hours in hot air drying room at ℃, and slowly aging for 20 ~ 28 hours in refrigerated warehouse keeping at 0 ~ 5 ℃, the water content increases to 6% or less and the sugar content is the highest. And sliced jujube ripened slightly softer.

However, the hot air drying and low temperature aging method maintains the crispness as the moisture content is increased from 4% or less to 6% or less, but it cannot satisfy the desire of consumers for a more crispy taste, and also 50 to 60 ° C. Since the jujube is processed directly at the temperature of, the water-soluble nutrients contained in the jujube are dissolved in the moisture contained in the jujube during the drying process and evaporate with the water, thereby causing a loss of nutrients.

In addition, the moisture evaporates while drying at a temperature of 50 ~ 60 ℃ and in this process the pulp is broken, the volume is reduced, and a lot of time and time to slice and slice the small jujube thin slices There was a problem that the manufacturing cost of the product is increased due to the cost of work.

And, if red ginseng or black garlic of ginseng, each of the ginseng and garlic is fermented in the process of fermenting beneficial weakness to the human body contained in them, the conventional invention in the red ginseng or garlic Since there is no fermentation process of black jujube, such as black garlic, there was a pity that the beneficial weakness of jujube could not be maximized.

Patent Publication No. 10-1978-621 (Name of invention: Preparation of dried jujube) Patent registration No. 10-647426 (name of the invention: slice jujube and its manufacturing method)

The present invention is to solve the above problems, impregnated with the washed jujube in the fermentation broth mixed with sterilized water and makgeolli, dried after fermentation of the jujube infiltrated with fermentation broth and then steamed and dried as the jujube fermented It is a technical task to provide black jujube that can be blackened to increase the beneficial weakness contained in jujube and sugar content to satisfy various tastes of modern people and to prevent loss of water-soluble nutrients. do.

The present invention washes the selected jujube with clean water and then supports the jujube to remove the water on the outer surface of the jujube, and the sterilized water and makgeolli after boiling the water mixed in a ratio of 5: 5 fermentation broth Prepare the fermentation broth prepared and the fermentation broth mixed with sterilized water and makgeolli for 5 to 10 minutes after immersing the jujube in the fermentation broth for 5 to 10 minutes. Jujube fermentation step to soak for 5 to 10 minutes and take it out to the outside and keep it sealed for 24 hours to ferment the jujube into the jujube, and the jujube fermentation step through the jujube impregnation step at a temperature of 35-40 ° C. for 24 hours. , The drying step of drying the jujube through the fermentation step of the jujube 20 ~ 30%, and put the jujube through the jujube fermentation step into the steamer at 80 ~ 85 ℃ Jujube steaming step of steaming while heating to 50-55 hours at temperature, and steamed jujube drying step of taking out the black jujube through the jujube steaming step from the steamer and naturally drying at room temperature for 24 to 25 hours in the shade .

As described above, the method of manufacturing black jujube of the present invention is impregnated with the washed jujube in a fermentation broth mixed with sterilized water and makgeolli, followed by fermentation of the jujube infiltrated with fermentation broth, followed by steaming and drying. During fermentation, blackening (blackening) increases the weakness (sugar, organic acid, mucus, dietary fiber, minerals, flavonoids, cyclic AMP, etc.) contained in jujube, and the sugar content increases to meet the taste of modern people. In addition to providing black jujube, there is an effect to provide a black jujube to prevent the loss of water-soluble nutrients.

1 is a process flow diagram of a black jujube manufacturing method according to the present invention.

Hereinafter, the black jujube manufacturing method according to the present invention will be described with reference to the accompanying drawings.

The present invention is a jujube washing step 101 to wash the selected jujube as shown in Figure 1, fermentation broth manufacturing step 102 of mixing the sterilized water and makgeolli in a ratio of 5: 5, and jujube impregnated with the jujube Impregnation step 103, jujube fermentation step 104 to ferment the jujube infiltrated with fermentation broth, drying step 105 to dry the fermented jujube, and jujube steaming step to steam the fermented and dried jujube (106) ), And steamed jujube drying step 107 for drying the steamed jujube.

The jujube washing step 101 is a process of extracting the water buried in the outer surface of the jujube by supporting the jujube washed with clean water on the tray.

The following fermentation broth manufacturing step 102 is to prepare a fermentation broth by mixing sterilized water and makgeolli obtained by boiling after cooling to a ratio of 5: 5, it is possible to obtain sterilized water by boiling water.

The temperature of boiling water to obtain sterilized water as above is preferably boiled for 5 to 10 minutes. When the water is boiled for 5 to 10 minutes, the E. coli and general bacteria contained in the water are sterilized and the water is 20 to 30 minutes. When boiled, volatile organic substances and phenols contained in water are volatilized and removed, and pesticides are removed by boiling for 20 to 30 minutes.

It is preferable to boil water for 5-10 minutes in order to obtain sterilized water. When using tap water with purified water, volatile organic substances, phenols and pesticides Of course, because it is clean water that does not contain E. coli and bacteria, even if you boil for 5 to 10 minutes, you can sterilize any bacteria that may be present.

Mixing the sterilized water and makgeolli in a ratio of 5: 5 in the fermentation broth manufacturing step 102, the fermentation of jujube is made when the content of makgeolli in the fermentation broth prepared by mixing makgeolli and sterilized water is 45-55% by weight. When the content of makgeolli is 55-60% by weight, the final production of black jujube produces odor of makgeolli, and it is preferable to mix sterilized water and makgeolli at a ratio of 5: 5.

The following is a description of the jujube impregnation step 103, which is immersed in the fermentation broth mixed with sterilized water and makgeolli in the jujube washing step (101) and drained jujube, wherein the jujube is soaked in the fermentation broth 5 ~ Soak for 10 minutes.

Applicant of the present invention soaked 600 grams of jujube for 5-10 minutes in 2 liters of fermentation broth, and then the jujube was removed from the fermentation broth and stored in a sealed container for 24 hours, the fermentation broth was buried on the outer surface of the jujube It will seep into the interior of the.

After the fermentation broth is first absorbed into the jujube in the sealed container as above, the jujube is immersed in the fermentation broth again for 5 to 10 minutes, and then the jujube is sealed and sealed for 24 hours in a sealed container. To be absorbed.

After finishing the jujube impregnation step 103 as described above is to run the jujube fermentation step 104, the jujube fermentation step 104 is finished jujube impregnation step 103 to the temperature of 35 ~ 40 ℃ the jujube penetrated After fermentation in a fermentation chamber for 24 hours.

At this time, the fermentation is made by the fermentation ingredients contained in the makgeolli, the weakness of the jujube in the process of fermentation is improved.

This is the same principle that if ginseng is produced with red ginseng, saponin and other beneficial weakness is increased, and allicin is increased when garlic is blackened.

As the jujube through the jujube fermentation step 104 as described above is in a wet state containing a large amount of water, the fermented jujube may be released in a steaming step to be performed later, and thus, a drying step for preserving the shape of the jujube (105) Additional).

The drying step 105 is a natural drying or hot air drying so that the moisture content of the jujube through the jujube fermentation step 104 is 20 to 30%, the applicant of the present invention is carried out jujube through the jujube fermentation step 104 In the state supported by, keep for 1 to 2 days at room temperature and reveals that the natural drying.

As you go through the drying step 105 as above, the soybeans that have been tingled are pinched, so that the jujube is not released in the steaming process to be carried out later, so that the form can be maintained.

After passing through the drying step 105 as above, the jujube steaming step 106 is executed, and the jujube steaming step 106 is a fermented and dried jujube in a steamer at a temperature of 80-85 ° C. for 50-55 hours. When steamed while heating, the jujube will turn black.

At this time, if steaming temperature is steamed within 80 hours at 80 ~ 85 ℃, the color of jujube does not change to completely black but becomes blackish brown, making it difficult to manufacture perfect black jujube, but steaming temperature is 50 ~ 55 at 80 ~ 85 ℃. Steaming time increases the sugar content as the jujube turns completely black.

Black jujube through the jujube steaming step 106 as described above is carried out steam drying jujube drying step 107 to be taken out from the steamer after drying, at room temperature for 48 to 50 hours, or using a dryer 35 ~ 45 ℃ Drying at a temperature of 24 to 25 hours to complete the manufacture of black jujube.

The black jujube prepared by the manufacturing method as described above has the effect of increasing the beneficial weakness to the human body contained in the jujube as the color changes during the aging process by fermentation and steaming, such as red ginseng or black garlic, Black jujube is chewy and sweet and you can enjoy black jujube deliciously.

101: jujube washing step 102: fermentation broth manufacturing step
103: jujube impregnation step 104: jujube fermentation step
105: jujube drying step 106: jujube steaming step
107: steamed jujube drying step

Claims (1)

  1. And the jujube washing step 101 to wash the selected jujube with clean water, and then supported by a tray to drain the water on the outer surface of the jujube;
    Fermentation broth manufacturing step 102 of preparing a fermentation broth by boiling water and mixing chilled sterilized water and makgeolli at a ratio of 5: 5,
    Soak the jujube through the jujube washing step (101) for 5 to 10 minutes in a fermentation broth mixed with sterilized water and makgeolli for 5 to 10 minutes, then take it to the outside and keep it sealed for 24 hours, followed by a 2 to 10 minute jujube in the fermentation broth. Soak for a while and take out to the outside to keep sealed for 24 hours jujube impregnation step 103 so that the fermentation liquid penetrates into the jujube,
    Jujube fermentation step 104 to ferment the jujube through the jujube impregnation step 103 for 24 hours at a temperature of 35 ~ 40 ℃,
    And the drying step 105 for drying so that the water content of the jujube passed through the jujube fermentation step 104 is 20 ~ 30%,
    Jujube steaming step 106 to put the jujube through the fermentation step 104 in a steamer while steaming for 50 to 55 hours at a temperature of 80 ~ 85 ℃,
    Jujube steaming step (106) of black jujube produced by steaming jujube drying step (107) to remove the black jujube from the steamer and naturally dried at room temperature for 24 to 25 hours in the shade.
KR1020120074965A 2012-07-10 2012-07-10 Method for making the black jujube KR20120099603A (en)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103211223A (en) * 2013-05-09 2013-07-24 樊国民 Processing method of black foods
CN103766712A (en) * 2013-04-04 2014-05-07 吴立强 Manufacturing process of vaccinium bracteatum rice
KR101580687B1 (en) * 2015-03-19 2015-12-28 최학선 Manufacturing method of peach wine
CN105255631A (en) * 2015-10-12 2016-01-20 黄爱红 Method for preparing passion fruit and glutinous rice fermented wine
CN105255629A (en) * 2015-10-12 2016-01-20 黄爱红 Indian jujube fermented glutinous rice
CN105475937A (en) * 2015-12-22 2016-04-13 山东农业大学 Solid state fermentation black date sauce and preparation method thereof
CN105558693A (en) * 2015-12-22 2016-05-11 山东农业大学 Solid-state fermentation black jujube concentrated juice and preparation method thereof

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103766712A (en) * 2013-04-04 2014-05-07 吴立强 Manufacturing process of vaccinium bracteatum rice
CN103211223A (en) * 2013-05-09 2013-07-24 樊国民 Processing method of black foods
KR101580687B1 (en) * 2015-03-19 2015-12-28 최학선 Manufacturing method of peach wine
CN105255631A (en) * 2015-10-12 2016-01-20 黄爱红 Method for preparing passion fruit and glutinous rice fermented wine
CN105255629A (en) * 2015-10-12 2016-01-20 黄爱红 Indian jujube fermented glutinous rice
CN105475937A (en) * 2015-12-22 2016-04-13 山东农业大学 Solid state fermentation black date sauce and preparation method thereof
CN105558693A (en) * 2015-12-22 2016-05-11 山东农业大学 Solid-state fermentation black jujube concentrated juice and preparation method thereof

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