KR20130029158A - Method for manufacturing the extract of plum using plum and black tea - Google Patents
Method for manufacturing the extract of plum using plum and black tea Download PDFInfo
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- KR20130029158A KR20130029158A KR1020110092380A KR20110092380A KR20130029158A KR 20130029158 A KR20130029158 A KR 20130029158A KR 1020110092380 A KR1020110092380 A KR 1020110092380A KR 20110092380 A KR20110092380 A KR 20110092380A KR 20130029158 A KR20130029158 A KR 20130029158A
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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
- A23L2/04—Extraction of juices
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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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- 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
- A23L2/385—Concentrates of non-alcoholic beverages
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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Abstract
Description
본 발명에 따른 매실액은 매실 및 홍차가 혼합한 후, 가열하여 제조하는 방법에 관한 것이다.Plum liquid according to the present invention relates to a method of manufacturing by heating after the mixture of plum and black tea.
본 발명에서 제조할 매실은 수확시기와 가공법에 따라 여러 종류로 나뉘는데, 껍질이 연안 녹색이고 과육이 단단하며 신맛이 강한 청매, 향이 좋고 빛깔이 노란 황매, 청매를 쪄서 말린 금매, 청매를 소금물에 절여 햇볕에 말린 백매, 청매의 껍질을 벗겨 연기에 그을려 검게 만든 오매등이 있다.Plums to be produced in the present invention are divided into various types according to the harvesting time and processing method, the shell is coastal green, the flesh is hard, the sour taste is strong, the fragrance is good and the color is yellow yellow plum, steamed and dried gold plum, pickled plum in salt water There are white plums that have been dried in the sun and five plums that have been peeled off and smoked.
이러한 매실은 과육이 약 80%이고 이 중에서 약 85%가 수분이며, 당질이 7g으로 약 10%이고, 무기질, 비타민(비타민A 23㎍, 비타민B1 0.03㎎, 비타민B2 0.02㎎, 비타민B6 0.05㎎, 비타민C 6㎎, 비타민E 0.89㎎, β0 카로틴 123㎍) 유기산(시트르산, 사과산, 호박산, 주석산)이 풍부하고, 식이섬유 2.5g, 칼슘 7㎎, 인 19㎎, 칼륨 230㎎, 철분 0.6㎎. 아연 0.26㎎등을 함유하고 있다. 그 중 시트르산은 당질의 대사를 촉진하고 피로를 풀어주며, 유기산은 위장의 작용을 활발하게 하고 식욕을 돋우는 작용을 하고, 피크린산이 독성 물질을 분해한다. 그리고 해독작용이 뛰어난 배탈이나 식중독 등을 치료하는데 도움이 되며, 신맛은 위액을 분비하고 소화기관을 정상화하여 소화불량과 위장장애를 완화한다.These plums are about 80% flesh, of which about 85% is water, about 7% of sugar is about 7%, and minerals and vitamins (23 μg of vitamin A, 0.03 mg of vitamin B1, 0.02 mg of vitamin B2, 0.05 mg of vitamin B6) , Vitamin C 6mg, Vitamin E 0.89mg, β0 Carotene 123μg) Rich in organic acids (citric acid, malic acid, succinic acid, tartaric acid), dietary fiber 2.5g, calcium 7mg, phosphorus 19mg, potassium 230mg, iron 0.6mg . It contains 0.26 mg of zinc. Among them, citric acid promotes the metabolism of sugar and relieves fatigue, organic acid activates the gastrointestinal tract and stimulates appetite, and picric acid decomposes toxic substances. And detoxification is good for the treatment of stomach upset and food poisoning, etc., sour secretion of gastric juice and normalize the digestive system to alleviate indigestion and gastrointestinal disorders.
상기 매실의 유기산은 오렌지, 레몬 등의 과일보다 약 7 ~ 8배정도 많아서, 발생열(33℃)이 높다. 게다가 매실의 외피가 다른 과실에 비해 쉽게 발기 하기 때문에 매실의 부패 속도가 다른 과일보다 10배정도 빠르다.The organic acid of the plum is about 7 to 8 times more than fruits such as oranges and lemons, and has high heat generation (33 ° C). In addition, the plum's sheath is easier to erect than other fruits, so the rate of decay is 10 times faster than other fruits.
또한, 매실은 5 ~6 월경에 습도가 약 45% 가까이 되면 낙과가 많이 발생하고, 이러한 낙과는 종래의 보관방법 및 가공방법에 적합하지 않아 폐기해야만 했다. 그리고 나무에서 수확한 후 2 ~ 3일 내로 부패한다.In addition, plums produce a lot of fruits when the humidity is about 45% around May to June, and these fruits were not suitable for the conventional storage and processing methods and had to be disposed of. After harvesting from trees, they rot within two to three days.
이러한 매실을 산패없이 저장하기 위한 전통적인 방법은 낙과하지 않고, 상처 없는 매실만을 선별하여 매실과 설탕을 1:1의 비율로 혼합하여 매실액을 제조하거나, 설탕의 비율을 줄이고 알코올을 첨가하여 매실주를 제조한다. 이러한 전통적인 방법은 숙성시간이 30 ~45일이 소요되는 점에서 효율이 저하되었다.The traditional method for storing such plums without rancidity is not overwhelming, and only the unwound plums are selected, and the plum and sugar are mixed at a ratio of 1: 1 to prepare a plum liquid, or the sugar ratio is added and alcohol is used to make the plum wine. Manufacture. This traditional method is less efficient in that it takes 30 to 45 days for aging.
그래서 이런 점을 개선하기 위해 한국공고특허공보 1995-0000766호에서 -55℃ 이하로 급냉하여 제품가공 2～3일전에 -5℃로 저장처리된 매실을 스팀탱크에 넣고 35℃～40℃의 스팀으로 2～3시간 가열하여 30%정도의 산이 자연 방출되게 한 후, 압착기로 압착하여 나머지 산을 추출함으로서 매실로부터 65%～100%의 산을 추출하는 매실의 가공방법이 개시하고 있다. 그러나 상기 공지 기술도 급냉 비용과 급냉을 15℃에서 2 ~ 3일 동안 보관하는 시간이 소요된다.So, in order to improve this point, in Korea Patent Publication No. 1995-0000766, the quenched to -55 ℃ or less, and put the treated plums stored at -5 ℃ in the steam tank 2-3 days before the product processing, and steam at 35 ℃ ~ 40 ℃ A method of processing plums is disclosed in which 65% to 100% of acid is extracted from plums by heating them for 2 to 3 hours to allow 30% of the acid to be naturally released, and then compressing them with a press to extract the remaining acid. However, the known technique also takes time to store the quenching cost and quenching for 2 to 3 days at 15 ℃.
따라서, 본 발명은 상술한 바와 같은 문제점을 해결하기 위한 것으로, 매실의 빠른 산패속도를 예방하고, 매실이나 설탕과 혼합된 매실을 장기간 보관하지 않고, 단기간에 액기스를 추출할 수 있다.Accordingly, the present invention is to solve the problems described above, it is possible to prevent the rapid rancidity of plum, extract the extract in a short period of time without storing the plum or plum mixed with plum.
상기 목적을 달성하기 위하여 본 발명은, 매실을 설탕과 1:0.9~1.2의 비율로 혼합하거나, 상기 매실과 설탕의 혼합량을 100중량부로 볼 때 기타첨가제를 8 내지 20중량부 더 첨가하여 보관용기에 담아 58 내지 72℃에서 100 내지 150분 동안 가열하는 매실액의 1차 숙성하고, 상기 매실액의 온도를 70 내지 80℃에서 12 내지 20시간 동안 유지하는 2차 숙성한 뒤, 상기 매실액을 상온에서 20 내지 40시간 동안 보관하여 제조하는 것을 특징으로 한다.In order to achieve the above object, the present invention is a container for mixing the plum and sugar in a ratio of 1: 0.9 ~ 1.2, or by adding an additional 8 to 20 parts by weight of other additives when the mixed amount of the plum and sugar at 100 parts by weight First aging of the plum liquid heated in 58 to 72 ℃ for 100 to 150 minutes, and after the second ripening to maintain the temperature of the plum liquid for 12 to 20 hours at 70 to 80 ℃, It is characterized by manufacturing by storing for 20 to 40 hours at room temperature.
상기 기타첨가제는 발효차잎 또는 발효차 추출물인 것을 특징으로 한다.The other additive is characterized in that the fermented tea leaves or fermented tea extract.
이상 설명한 바와 같이 본 발명에 따른 매실액 제조방법은 장기간 보관해서 제조하는 매실액을 단기간으로 단축시켜 제조시 발생하는 생산비와 유지비를 줄일 수 있고, 시장 수요에 즉각적으로 공급할 수 있다.As described above, the method of manufacturing plum liquid according to the present invention can shorten the plum liquid to be stored for a long time to shorten the production cost and maintenance costs incurred during manufacture, and can immediately supply to market demand.
본 발명에 따른 매실액 제조방법은 매실을 설탕과 1:0.9~1.2의 비율로 혼합하거나, 상기 매실과 설탕의 혼합량을 100중량부로 볼 때 기타첨가제를 8 내지 20중량부 더 첨가하여 보관용기에 담아 58 내지 72℃에서 100 내지 150분 동안 가열하는 매실액의 1차 숙성하고, 상기 1차 숙성한 매실액의 온도가 70 내지 80℃되도록 가열하고, 상기 매실액의 가열된 온도를 12 내지 20시간 동안 유지하는 2차 숙성한 뒤, 상기 2차 숙성을 마친 매실액을 상온에서 20 내지 40시간 동안 보관하여 제조한다.Plum liquid manufacturing method according to the present invention is a mixture of plum and sugar in the ratio of 1: 0.9 ~ 1.2, or when the amount of the mixture of plum and sugar is added to 100 parts by weight of 8 to 20 parts by weight of other additives added to the storage container Firstly ripening of the plum liquid heated to 58 to 72 ℃ for 100 to 150 minutes, and heated so that the temperature of the first aged plum liquid is 70 to 80 ℃, the heated temperature of the plum liquid 12 to 20 After secondary aging maintained for a period of time, the plum liquid after the secondary aging is prepared by storing for 20 to 40 hours at room temperature.
상기 매실과 설탕의 혼합비율에서 매실과 설탕이 1:0.9의 비율보다 미만일 경우, 설탕의 삼투압 성능이 저하되어 매실액을 충분히 수득할 수 없고, 1:1.2의 비율을 초과할 경우에는 생산성이 저하되고, 설탕으로 인하여 단맛이 강해져서 매실, 본연의 맛이 저하된다.When the ratio of plum and sugar is less than 1: 0.9 in the mixed ratio of plum and sugar, the osmotic pressure of the sugar decreases, so that the plum liquid cannot be sufficiently obtained, and when the ratio exceeds 1: 1.2, the productivity decreases. Due to the sugar, the sweetness becomes strong, and the plum and the natural taste decrease.
상기 기타첨가제는 발효차잎 또는 발효차 추출물이며, 보다 바람직하게는 홍차와 보이차이다.The other additives are fermented tea leaves or fermented tea extract, and more preferably black tea and black tea.
그리고 기타첨가제를 매실과 설탕의 혼합량을 100중량부로 볼 때 기타첨가제를 8중량부 미만으로 투입하면 기타첨가제의 효능을 확인하기 어렵고, 20중량부를 초과하여 투입하면 기타첨가제의 향과 맛이 강해져서 매실의 맛이 반감된다.If you add other additives less than 8 parts by weight when you see the mixed amount of plum and sugar at 100 parts by weight, it is difficult to check the efficacy of the other additives, and when added over 20 parts by weight, the flavor and taste of the other additives become stronger. The flavor of the plum is halved.
상기 1,2차 숙성하는 가열방법으로는 중탕, 증기 열풍기로 가열하는 방법이 있고, 보다 바람직하기로는 열풍기로 인한 가열이다. As the heating method for the first and second maturation, there is a method of heating with a hot water bath or a steam hot air fan, and more preferably, heating with a hot air air fan.
그리고 상기 1차 숙성시 58℃ 미만, 100분미만으로 가열하면 매실의 과육이 유연해지지 않아 2차 숙성 단계에서 매실액 수득률이 저하되고, 72℃ 초과, 150분을 초과하여 가열하면, 떫은맛이 강해진다. 또한 2차 숙성시에도 매실액의 온도가 70℃ 미만, 12시간미만으로 유지할 경우, 매실액의 수득률이 저하되고, 매실액의 온도가 80℃ 초과, 20시간을 초과하여 유지할 경우, 생산성이 저하되고, 매실액이 증발 할 수도 있다.And when the primary aging of less than 58 ℃, less than 100 minutes heating the plum flesh is not flexible, the yield of plum liquid in the second ripening step is lowered, heating more than 72 ℃, 150 minutes, astringent taste is strong Become. In addition, when the temperature of the plum liquid is maintained below 70 ° C. but less than 12 hours even at the time of secondary ripening, the yield of the plum liquid is lowered, and when the temperature of the plum liquid is maintained at 80 ° C. or more than 20 hours, the productivity decreases. The plum liquid may evaporate.
상기 상온 보관 이후에 개인의 취향과 매실의 활용도에 따라 추가 숙성 또는 제조를 할 수 있다.After the storage at room temperature may be further aged or manufactured according to the taste of the individual and the utilization of the plum.
상기, 본 발명에 의한 매실액 제조방법에 있어서 실시예를 통해 보다 상세하게 설명하고자 한다. 하기 실시예는 본 발명을 예시하고 설명하기 위해 제신된 것으로, 본 발명이 이들 실시예로만 한정되는 것으로 이해해서는 안 된다.In the above, in the plum liquid production method according to the present invention will be described in more detail through examples. The following examples are intended to illustrate and explain the invention and should not be construed as limiting the invention to these examples.
실시예 1Example 1
항아리에 증류수에 5회 세척하고 5시간 자연건조한 청매 20Kg과 설탕 20Kg(큐원 하얀설탕, 삼양사)을 번갈아 넣고, 맨 위의 층은 설탕으로 마무리하여 밀봉하여 담고, 이를 열풍기기에 넣는다. 상기 열풍기는 65℃의 온도로 설정하고 2시간 동안 1차 숙성을 한 뒤, 72℃로 변경하고 14시간동안 2차 숙성을 거치고, 상온 상태에서 하루를 보관한다. 그 후 액과 과육을 분류하여 액기스만 추출한다.After washing 5 times with distilled water in a jar, replace 20Kg of naturally-dried fresh medium and 20Kg of sugar (QWon white sugar, Samyangsa) alternately. The top layer is sealed with sugar and put into a hot air machine. The hot air blower is set at a temperature of 65 ° C., after primary ripening for 2 hours, changed to 72 ° C. and subjected to secondary ripening for 14 hours, and stored at room temperature for one day. After that, the liquor and pulp are classified to extract only the extract.
실시예 2Example 2
청매 16Kg과 홍차잎 4Kg, 설탕 20Kg을 혼합하고 실시예 1과 같이 제조한다.16Kg of fresh berry, 4Kg of black tea leaves, 20Kg of sugar were mixed and prepared as in Example 1.
비교예1Comparative Example 1
항아리에 증류수에 5회 세척하고 5시간 자연건조한 청매 20Kg과 설탕 20Kg(큐원 하얀설탕, 삼양사)을 번갈아 넣고, 맨 위의 층은 설탕으로 마무리하여 밀봉하여 담고, 실온의 서늘한 곳에 보관한다. 10일 후 용해되지 않고 가라앉은 설탕을 잘 저으면서 용해시킨 다음 밀봉하여 그대로 보관한다. 3개월 후 매실을 건져 낸 다음 1년간의 숙성과정을 거쳐 얻은 침출액을 4℃의 냉장고에서 보관한다.After washing 5 times with distilled water in a jar, 20Kg of naturally-dried fresh medium and 20Kg of sugar (QWon white sugar, Samyangsa) are alternately placed, and the top layer is sealed with sugar and kept in a cool place at room temperature. After 10 days, dissolve the sugar that was not dissolved and stir well, then seal and store as it is. Three months later, the plums are taken out and the leaching solution obtained after one year of aging is stored in a refrigerator at 4 ° C.
시험예 1Test Example 1
총 폴리페놀 화합물의 함량은 Folin-Denis법을 일부 변형하여 측정한다. 시료 2mL에 10배 묽힌 Folin&Ciocalteu's phenol reagent(Sigma, No. F-9295) 10mL와 8mL Na2CO3를 넣고, 증류수로 100mL까지 희석하여 2시간 방치한 후 spectrophotometer(UV Trospec 1000, Pharmacia Biotech, England)를 이용하여 파장 765nm에서 흡광도를 측정하였다. Gallic acid(3,4,5-Trihydroxy benzoic zcid) standard stock solution(500mg/L)을 이용 표준 검량선을 작성하고 시료의 흡광도를 비교하여 시료의 농도를 구한다.The content of the total polyphenol compound is measured by some modification of the Folin-Denis method. Add 10 mL of 10-fold diluted Folin &Ciocalteu's phenol reagent (Sigma, No. F-9295) and 8 mL Na 2 CO 3 to 2 mL of the sample, dilute to 100 mL with distilled water, and leave for 2 hours. Absorbance was measured at 765 nm using. Using the gallic acid (3,4,5-Trihydroxy benzoic zcid) standard stock solution (500mg / L), prepare a standard calibration curve and compare the absorbance of the sample to determine the concentration of the sample.
표 1에서 보면 비교예 1과 같이 전통적인 방법으로 장시간을 거쳐 제조한 매실액의 폴리페놀 양과 본 발명에 따른 실시예 1과 2의 폴리페놀 양에 큰 차이가 없는 것 알 수 있다.From Table 1 it can be seen that there is no significant difference in the amount of polyphenols of the plum liquid prepared by a long time by the traditional method as in Comparative Example 1 and the amount of polyphenols of Examples 1 and 2 according to the present invention.
시험예 2Test Example 2
항균활성은 paper disc(8mm, Toyo Roshi Kaisha, Ltd)를 이용한 디스크 확산법(disk diffusion method)으로 측정하였다. 즉, 페트리 접시에 멸균된 각 기증을 배지를 15m씩 분주하여 응고시키고, 그 위에 중층용 배지와 각 시험균액(2%)을 잘 혼합시켜 분주한 후 다시 응고시켜 2중의 시험용 평판배지를 만들었다. 이 평판배지 위에 멸균된 paper disc를 올려놓고 밀착시킨 후 미리 0.45㎛ membrane filter로 제균시킨 시료용액을 30㎕씩 흡수시킨 다음 각 균주의 최적 배양온도에서 16시간 배양하여 디스크 주변에 형성된 저해환의 크기(mm)를 캘리퍼스(Vernier Callipers, Mitutoyo)로 특정하였으며, 매실 침출액의 고형분 함량이 40.0%가 되도록 조제한 후 측정한다.Antimicrobial activity was measured by a disk diffusion method using a paper disc (8 mm, Toyo Roshi Kaisha, Ltd). That is, each of the sterilized donations in a Petri dish was coagulated by dispensing 15m of medium, and the medium for each layer and each test bacteria solution (2%) were mixed well, and then coagulated again to make a double test plate medium. Place the sterilized paper disc on the plate medium and make contact with each other. Then, absorb 30μl of the sample solution sterilized with 0.45㎛ membrane filter in advance and incubate for 16 hours at the optimum culture temperature of each strain. mm) was specified as a caliper (Vernier Callipers, Mitutoyo), and measured after preparing so that the solids content of the plum leach solution was 40.0%.
Strains
표 2는 실시예 1과 2 및 비교예 1에 따라 제조된 매실액을 실험예 2에 따른 방법으로 주요 식중독 세균에 대한 생육저해환을 측정한 결과이다. 실시예들이 비교예 1에 비해 생육저해환이 대부분 높은 것으로 보이며, 실시예들과 비교예1에 따른 매실액은 Vibrio parahaemolyticus에 대한 항균활성이 매우 강한 것을 나타났다.Table 2 is a result of measuring the growth inhibition of the major food poisoning bacteria in the method according to Experiment 2 for the plum liquid prepared according to Examples 1 and 2 and Comparative Example 1. Examples showed that most of the growth inhibition ring compared to Comparative Example 1, the plum liquid according to Examples and Comparative Example 1 was shown to have a very strong antibacterial activity against Vibrio parahaemolyticus.
시험예 3Test Example 3
총고형분 함량은 침출액 시료 0.5g을 미리 함량을 구한 칭량병에 채취해 넣고, 105℃ 상압가열건조법으로 건조시켜 함량을 구한 다음 건조 전후의 무게의 차이로부터 산출하였고, pH는 시료 10mL를 50mL 코니컬 튜브에 넣고 pH meter(Thermo Orion, Model 370, USA)를 이용하여 특정하였다. 또한 산도는 비커에 침출액 시료 1g, 증류수 19mL 및 0.1N NaOH용액으로 미홍색이 30초간 유지될 때까지 적정에 소비된 0.1N NaOH용액의 양을 측정하여 구연산(%)으로 나타낸다. 하기 표 3은 상기 시험을 5회 실시한 평균값이다.The total solid content was taken from 0.5 g of the leachate sample into a weighing bottle obtained in advance, and dried by 105 ° C atmospheric pressure drying to calculate the content, and the pH was calculated from the difference in weight before and after drying. Into the tube was specified using a pH meter (Thermo Orion, Model 370, USA). In addition, the acidity is expressed in citric acid (%) by measuring the amount of 0.1 N NaOH solution consumed in the titration until the scarlet color is maintained for 30 seconds with 1 g of a leaching solution sample, 19 mL of distilled water and 0.1 N NaOH solution in a beaker. Table 3 below is an average value of five tests.
(% citric acid)Acidity
(% citric acid)
Claims (3)
상기 매실액의 온도를 70 내지 80℃에서 12 내지 20시간 동안 유지하는 2차 숙성하는 단계;
상기 매실액을 상온에서 20 내지 40시간 동안 보관하여 제조하는 것을 특징으로 하는 매실액 제조방법.First ripening step of the plum liquid mixed with plum in a ratio of 1: 0.9 ~ 1.2 in a storage container and heated for 100 to 150 minutes at 58 to 72 ℃;
Secondary aging maintaining the temperature of the plum liquid for 12 to 20 hours at 70 to 80 ℃;
Method for producing a plum liquid, characterized in that for storing the plum liquid for 20 to 40 hours at room temperature.
상기 매실액의 온도를 70 내지 80℃에서 12 내지 20시간 동안 유지하는 2차 숙성하는 단계;
상기 매실액을 상온에서 20 내지 40시간 동안 보관하여 제조하는 것을 특징으로 하는 매실액 제조방법.Plums are mixed with sugar at a ratio of 1: 0.9 to 1.2, and when the amount of the mixture of plums and sugars is 100 parts by weight, 8 to 20 parts by weight of other additives are added to the storage container and heated at 58 to 72 ° C. for 100 to 150 minutes. First ripening of the plum liquid;
Secondary aging maintaining the temperature of the plum liquid for 12 to 20 hours at 70 to 80 ℃;
Method for producing a plum liquid, characterized in that for storing the plum liquid for 20 to 40 hours at room temperature.
상기 기타첨가제는 발효차잎 또는 발효차 추출물인 것을 특징으로 하는 매실액 제조방법.The method of claim 2,
The other additive is a method of producing a plum liquid, characterized in that the fermented tea leaves or fermented tea extract.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102486380B1 (en) * | 2022-11-16 | 2023-01-09 | 주식회사 청정마을사람들 | Method for manufacturing functional pickles |
| KR102501329B1 (en) * | 2022-01-25 | 2023-02-21 | 오승희 | Method for processing plum with improved anti-cancer activity, anti-diabetes activity and effectiveness in improving blood lipid and processed plum using the same |
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| KR102501329B1 (en) * | 2022-01-25 | 2023-02-21 | 오승희 | Method for processing plum with improved anti-cancer activity, anti-diabetes activity and effectiveness in improving blood lipid and processed plum using the same |
| KR102486380B1 (en) * | 2022-11-16 | 2023-01-09 | 주식회사 청정마을사람들 | Method for manufacturing functional pickles |
| KR102510842B1 (en) * | 2022-11-16 | 2023-03-16 | 주식회사 청정마을사람들 | Low-salt pickled food manufacturing method using natural ingredients |
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