KR20150098306A - Production of the jujube juice using maple sap - Google Patents
Production of the jujube juice using maple sap Download PDFInfo
- Publication number
- KR20150098306A KR20150098306A KR1020140019402A KR20140019402A KR20150098306A KR 20150098306 A KR20150098306 A KR 20150098306A KR 1020140019402 A KR1020140019402 A KR 1020140019402A KR 20140019402 A KR20140019402 A KR 20140019402A KR 20150098306 A KR20150098306 A KR 20150098306A
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- South Korea
- Prior art keywords
- jujube
- juice
- sterilized
- washed
- sap
- Prior art date
Links
- 235000020418 red date juice Nutrition 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 241000208140 Acer Species 0.000 title 1
- 241001247821 Ziziphus Species 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract 3
- 239000004744 fabric Substances 0.000 abstract description 5
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract description 4
- 241000219240 Acer pictum subsp. mono Species 0.000 abstract 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract 2
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000017443 Hedysarum boreale Nutrition 0.000 abstract 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 abstract 1
- 239000000706 filtrate Substances 0.000 abstract 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 abstract 1
- 229910052742 iron Inorganic materials 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 241000202807 Glycyrrhiza Species 0.000 description 3
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 3
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 229940010454 licorice Drugs 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 206010018612 Gonorrhoea Diseases 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 208000001786 gonorrhea Diseases 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- -1 67.9mg Chemical compound 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 208000019693 Lung disease Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000012206 bottled water Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 210000002149 gonad Anatomy 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 238000012261 overproduction Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
- A23L2/38—Other non-alcoholic beverages
-
- 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
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 당도 2brix 정도의 고뢰쇠 수액을 이용한 대추즙 제조 방법에 관한 것으로, 건대추를 세척하여 과육을 으깨고, 대추 1kg당 감초 10g을 당도 2brix 정도의고로쇠 수액 및 물과 혼합하여 가마솥 방식의 용기에 넣어 끓이고, 잡냄새를 제거하기 위하여 뚜껑을 열고 섭씨 90도 정도에서 4시간 정도 가열하며, 대추씨와 과육을 살균처리된 천으로 거르고, 섭씨 120도의 살균탱크에서 30분간 살균하고, 포장기로 이송하여 파우치에 포장하는 방법에 관한 것이다.
The present invention relates to a process for producing jujube juice using a high-solids liquid having a sugar content of about 2 brix, wherein the jujube juice is washed to crush the pulp, and 10 g of licorice per 1 kg of jujube is mixed with the juice of the juice of about 2 brix, , And the lid is opened to remove the odor. After heating for about 4 hours at 90 degrees Celsius, the jujube seeds and pulp are sterilized with sterilized cloth, sterilized in a sterilization tank at 120 ° C for 30 minutes, To a pouch.
본 발명은 대추즙 제조방법에 있어서, 주원료인 건대추와 감초와 함께 당도 2brix 정도의 고로쇠 수액 혹은 고로쇠 수액과 혼합한 물을 사용하여 대추즙을 추출하고, 대추씨와 과육을 걸러 파우치에 포장하는 것으로, 인공감미료 없이 대추 고유의 맛을 내고 저장성이 뛰어난 대추즙을 제조하여 생활의 편리함과 건강을 주고자 하는 것이다.The present invention relates to a process for producing jujube juice, which comprises extracting jujube juice by using jujube juice and licorice juice, which is a main raw material, and water mixed with a gonad juice solution or a gonoco juice having a sugar content of about 2brix and filtering jujube seeds and pulp It is intended to produce juice of jujube that has excellent taste of jujube without any artificial sweetener and has excellent shelf life to give convenience and health of life.
일반적인 대추즙 제조은, 먼저 대추를 씻어 완전히 푹 끓이고, 천으로 된 보자기나 거즈 등에 싸서 즙을 짜내는 방법이었다. 그러나 이러한 대추즙 제조방법은 대추의 효능은 그대로 유지할 수 있으나 단맛이 낮아서 먹기 전에 별도의 꿀이나 설탕 등의 감미료를 적당량을 투입시켜 희석시켜 기호에 맞도록 하여 사용하였다.Generally, jujube juice was prepared by first washing the jujube and boiling it thoroughly, wrapping it in cloth cloth or gauze and squeezing the juice. However, the jujube juice production method can maintain the efficacy of jujube, but the sweetness is low, and an appropriate amount of sweeteners such as honey or sugar is diluted by adding it before use.
본 발명은 기존의 문제점을 해결하기 위한 것으로서, 건대추를 세척하여 과육을 으깨고, 대추 1kg당 감초 10g을 당도 2brix 정도의 고로쇠 수액 및 물과 혼합하여 가마솥 방식의 용기에 넣어 끓이고, 잡냄새를 제거하기 위하여 뚜껑을 열고 섭씨 90도 정도에서 4시간 정도 가열하며, 대추씨와 과육을 살균처리된 천으로 거르고, 섭씨 120도의 살균탱크에서 30분간 살균하고, 포장기로 이송하여 파우치에 포장하는 방법에 관한 것이다.The present invention solves the problems of the prior art. The present invention solves the problems of the prior art. The dried jujube is washed and the pulp is crushed. 10 g of licorice per 1 kg of jujube is mixed with the juice of 2 brix or so and the water is boiled in a cauldron container, , The lid is opened and heated at a temperature of about 90 ° C. for about 4 hours. The jujube seeds and the pulp are sterilized by a sterilized cloth, sterilized in a sterilization tank at 120 ° C. for 30 minutes, and transferred to a packing machine to be packaged in a pouch. will be.
따라서 기존의 방법을 사용한 제품에 비해 당도가 뛰어나고 고로쇠 수액의 성분으로 건강에 보다 유익한 제품을 생산해 낼 수 있는 것이다.
Therefore, it is superior in sugar content than the products using the conventional method, and can produce a product which is more beneficial to the health as a component of the gono sap.
고로쇠라는 이름은 뼈에 이롭다는 뜻의 한자어 골리수(骨利樹)에서 유래하였다. 한방에서는 수액을 풍당(楓糖)이라 하여 위장병·폐병·신경통·관절염 환자들에게 약수로 마시게 하는데, 즙에는 당류(糖類) 성분이 들어 있으며, 1리터의 고로쇠 수액의 성분 중에는 칼슘63.8mg, 칼륨,67.9mg, 망간,5.0mg, Fe마그네슘,4.5mg) 등 미네랄이 풍부하여 우리들이 마시는 일반식수와 비교 결과 칼슘은 약 40배 마그네슘은 약 30배나 많이 함유하고 있다고 한다.The name "gorozu" comes from the kanji word "ko" meaning "to benefit the bones". In one room, the sap is called "楓 sugar", and it is given to the patients with gastrointestinal diseases, lung diseases, neuralgia and arthritis as a weak water. The juice contains saccharides, and 63.8mg of calcium, Potassium, 67.9mg, manganese, 5.0mg, Fe magnesium, 4.5mg) and rich in minerals, compared to drinking water we drink about 40 times more calcium than magnesium is said to contain about 30 times.
고로쇠 수액의 효능으로 소비자들의 관심이 급증하고 있으나 고로쇠 수액의 계절성, 보존성 등의 한계로 인하여 시장화는 미미한 상태이다. 고로쇠 수액은 대부분 수확시기에 원액으로 판매되고 있으며, 계절적 과잉생산과 보존성 해결의 일환으로 고로쇠를 이용한 제품 개발이 부각되고 있다.Consumers' interest has increased rapidly due to the efficacy of gonorrhea sap. However, due to limitations such as seasonality and preservability of gonorrhea, marketization is insignificant. Most of the ginseng sap is sold as a raw material at the harvest time, and product development using ghoslo is highlighted as part of seasonal overproduction and preservation.
따라서 몸에 유익한 대추로 대추즙을 제조하면서, 일반적인 수돗물이나 생수 대신에 인체에 유익한 당도 2brix 정도의 고로쇠 수액을 이용하여 대추즙을 제조함으로써, 건강에 보다 유익한 대추즙을 생산하여 국민 건강에 이바지한다.
Therefore, juju juice is produced by beneficial jujube in body, and juju juice is produced by using juice juice of about 2brix which is useful for human body instead of general tap water or bottled water to produce juice of juice which is more beneficial to health and contributes to the health of the people .
Claims (4)
When jujube juice is prepared, it is washed, and the mashed dried jujube and the nose juice solution are put in a boil-off container for sterilization
.In the process of preparing jujube juice, it is washed, boiled in a cauldron container, put in a 5: 5 mixture of mashed dried jujube and nodule sap, and sterilized and packed
.
In the production of jujube juice, it is washed, boiled, roasted, sterilized and packaged in a cauldron-type container by putting the mashed dried jujube and nodule sap in a mixed water of 6: 4
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| KR1020140019402A KR20150098306A (en) | 2014-02-20 | 2014-02-20 | Production of the jujube juice using maple sap |
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| KR1020140019402A KR20150098306A (en) | 2014-02-20 | 2014-02-20 | Production of the jujube juice using maple sap |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333192A (en) * | 2016-01-13 | 2017-01-18 | 阜阳师范学院 | Date juice beverage and production method thereof |
| EP3333246A1 (en) * | 2016-12-12 | 2018-06-13 | Tetra Laval Holdings & Finance S.A. | Processing liquid food |
| KR102301069B1 (en) | 2021-01-12 | 2021-09-13 | 정향훈 | Collagen jujube juice and manufacturing method of the same |
| KR102404179B1 (en) * | 2022-01-13 | 2022-05-31 | 정찬영 | Preparing method of jujube tea |
-
2014
- 2014-02-20 KR KR1020140019402A patent/KR20150098306A/en not_active Application Discontinuation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333192A (en) * | 2016-01-13 | 2017-01-18 | 阜阳师范学院 | Date juice beverage and production method thereof |
| EP3333246A1 (en) * | 2016-12-12 | 2018-06-13 | Tetra Laval Holdings & Finance S.A. | Processing liquid food |
| WO2018108473A1 (en) * | 2016-12-12 | 2018-06-21 | Tetra Laval Holdings & Finance S.A. | Processing liquid food |
| CN110072987A (en) * | 2016-12-12 | 2019-07-30 | 利乐拉瓦尔集团及财务有限公司 | Process liquid food |
| KR102301069B1 (en) | 2021-01-12 | 2021-09-13 | 정향훈 | Collagen jujube juice and manufacturing method of the same |
| KR102404179B1 (en) * | 2022-01-13 | 2022-05-31 | 정찬영 | Preparing method of jujube tea |
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