KR20180016753A

KR20180016753A - Gelierzucker manufaturing method of Mulberry Jam

Info

Publication number: KR20180016753A
Application number: KR1020160100469A
Authority: KR
Inventors: 권오태
Original assignee: 권오태
Priority date: 2016-08-08
Filing date: 2016-08-08
Publication date: 2018-02-20

Abstract

The present invention relates to a preparation method of a mulberry preserve. It is most desirable to consume mulberries as they are for the aroma and taste and as a functional health food, however, raw mulberries may spoil or degrade due to limitations in terms of season, natural environment, regional particularity, and time. In order to address the above concerns, mulberries may be produced as a mulberry preserve by adding Gelierzucker to mulberries, and this mulberry preserve is a representative functional healing food that has a sweet taste and the characteristic aroma of mulberry as well as an abundance of nutrients. More specifically, the preparation method of such a mulberry preserve comprises: an ingredient selection step for preparing leaves of mulberry tree or mulberries; an ingredient mixing step for mixing the leaves or mulberries prepared in the ingredient selection step with Gelierzucker; an ingredient heating step for introducing the mixed ingredients into a concentrator with a stirrer; a mulberry preserve injection step for bottling the heated preserve; and a cooling step for cooling the mulberry preserve. The mulberry preserve prepared through the above steps has a low sugar content, contains an abundance of nutrients in functional leaves or mulberries, and thus shows the effects including immunity enhancement, aging prevention, anti-cancer activity, alleviation of hangover symptoms, alleviation of high blood pressure, alleviation of diabetes, and the like.

Description

(Gelierzucker manufaturing method of Mulberry Jam) < RTI ID = 0.0 >

The present invention relates to a method for preparing a mulberry tree 'mulberry planted with mulberry leaf and fruit orchid as a raw material', more specifically, a sugar Gelierzucker necessary for the preparation of mulberry leaf and fruit orchard is prepared in Germany. The low sugar content of 1, 1, 2; 1 or 3; 1 can lower the amount of sugar added, so that the mulberry leaf and the functional nutritional components of the mulberry leaf and the odor can be contained, Can be manufactured.

To summarize the known facts of mulberry leaves and ordi, the nutrients contained in leaves and seedlings are very high in general, and the content of potassium, vitamin B1 and vitamin C is higher than apples, pears and grapes. The present invention relates to a process for producing an oodine planted with an anthocyanin coloring matter, a resveratrol, an amino acid gaba, a lutein, a fatty acid, a free sugar, etc.

In the past, there was no cold preservation facility such as a refrigerator, so we chose to use dried (dried) methods to preserve materials such as fruits and vegetables for a long time. In 1801 Franz Carl Achard used sugar By developing the facility, it became more common to add sugar after honey than to honey, and various sugar plants using fruits and vegetables as raw materials were produced in each region.

The earliest record of Jam was derived from the fact that when Alexander the Great conquered India in 320 BC, he took honey to Europe and made jam (jam), which he used to eat precious eunuchs and nobles In order to prevent deterioration of fruit and maintain freshness, honey was used at first, but honey has higher sugar content than sugar and strong unique flavor. Therefore, as the taste and flavor of vegetables and fruits are conflicting with each other, Northern Europe, where the fruit was caught in a cold climate as sugar beets containing odorless sugars were discovered, became a preference for jam (Jam) for stock bread as a storage for winter. In the past, we are also very similar to the cultivation of radish and cabbage in salt because it is so expensive and difficult to obtain in winter.

It is believed that the above-mentioned stamina is different from the American jam (Jam) in reality. Because it is made by boiling with mulberry berries, it is highly viscous and prevents the growth and growth of microorganisms, so it can be preserved for a long time. It is also part of various foodstuffs for modern people, besides the use of bread, It is developed in harmony with a new food culture, and Jam is to be eaten with bread with bread such as toast or roll, Because of its high sugar content, it has been reported in various media that it may cause obesity or diabetes if it is consumed for a long period of time.

However, in recent years, in addition to simple sweetness, it is a reality that various kinds of individuality and characteristic sugar milling (jam) are demanded in accordance with the taste of various consumers.

mulberry tree. Audi Agricultural Technology Guide 190. Publication Registration No. 11-1390000. Rural Development Administration

The object of the present invention is to provide a method for producing mulberry leaves and fruit orchards with low sugar (sugar) addition by using Gelierzucker, a simple manufacturing facility and shortening the concentration time, : 1 ratio, or mixed at a ratio of 2: 1 to which 200 parts by weight of mulberry leaves and 100 parts by weight of Gelierzucker are added, or 300 parts by weight of mulberry leaves or 100 parts by weight of Gelierzucker The mulberry leaves and the oodi plantation, which are made by mixing the ingredients, are rich in functional nutrients, so that food can be easily enjoyed by anyone. It has anti-aging and anti-cancer effects, , To suppress edema, to remove hangover, to eliminate soggyong, to strengthen the liver, to strengthen the vigor and to cool down Showing the effect of 'mulberry leaves, boiled sugar audio, to provide a process for producing the same.

It is an object of the present invention to provide a method for manufacturing a mulberry leaf or an oak, which comprises a step of preparing a mulberry leaf or an oak, a step of mixing a leaf or an oak with a Gelierzucker, A method for producing a fermented mushroom according to any one of claims 1 to 3, wherein the fermentation is carried out at each step of heating the fermented milk, This is achieved by providing a method for producing sugar-bearing plant.

According to a preferred aspect of the present invention, the raw material mixing step is performed by blending a leaf or an oder seed with 100 parts by weight of Gelierzucker at a ratio of 1: 1, 2: 1 or 3: 1, 100 parts by weight of gum arabic, 100 parts by weight of gum arabic, 100 parts by weight of gum arabic, 100 parts by weight of gum arabic or 100 parts by weight of gum arabic. The selection may vary during the manufacturing process and may be added by adding 100 parts by weight of Gelierzucker to 300 parts by weight of mulberry leaves or oats. Gelierzucker is produced by the sugar manufacturing company according to various purposes in the sugar manufacturing process.

According to an even more preferred feature of the present invention, the process of heating the leaf material or the seedlings at a temperature of 98 to 100 DEG C for 5 to 10 minutes in a heating and concentration apparatus equipped with a Gelierzucker mixture and a stirrer, So that the manufacturing operation can be performed more quickly, easily, and simply. Gelierzucker believes that all the coagulants and preservatives such as pectin and acid, which are essential for Jam in the sugar production process, have already been added to the sugar production process in view of the chemical synergistic reaction based on scientific data.

In the past, mulberry leaves and oats have been treated only as byproducts in order to produce mulberry leaves as feed for silkworms. Audi is a delicious, sweet and beautiful fruit that anyone can enjoy. It contains a lot of red currants known to have anti-aging ingredients and anti-cancer effects. Leaves and Audi are rich in functional fruits such as anthocyanin pigments, hypoglycemic substances, anti-cancer and skin elasticity substances such as resveratrol and rutin. They are good for eyes and good for the body, Is a new income crop in rural areas, which can be easily cultivated by farmers lacking technical skills, and yields are increased year by year.

According to the present invention, the method of producing mulberry leaves or oodine sugar is not only low in sugar content, but also exhibits the original fragrance and flavor of leaves and audi. It can be used to remove the jam of imbibed food from fruits and vegetables, Nutritional food, various types of marmalade and preserves, such as tea and milk in the morning and evening, snacking on a snack, or making homemade oysters to be used for sauces of chicken, pork steak, or sandwiches preferred by young people The stamina per odi shows excellent effect.

1 is a flowchart illustrating a manufacturing process of a gelierzucker according to an embodiment of the present invention.
FIG. 2 is a flowchart illustrating a method of manufacturing a planted leaf or an edible plant according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.

Food should always be nutritious. Food supplies are a source of energy needed for growth and activity by supplying nutrients that can survive to humans. The value of groceries was then first assessed nutritionally. This is the primary functional nutritional function of food. The food should also be delicious and come in fragrance. This is the secondary function, or sensory function, of the food. Today, if food is to be suitable for human health, it must have the primary function as the nutrient supply material, the secondary function to stimulate the taste, the feel and the tactile sense, and the tertiary function to maintain the bioenergy .

The claim that mulberry leaves are good is not recent. Mulberry leaf has been eaten since 2200 years ago. It is said that mulberry leaves and mulberry roots bark, which is the first medicine in the world, are very good, and the history of eating mulberry as herbal medicine is long.

Mulberry leaves have a wide variety of 50 kinds of various inorganic compounds. In particular, calcium (Ca), potassium (K) and iron (Fe) are very high in content and there are 21 kinds of amino acids such as methionine. Even more mulberry leaves can be said to be very nutritious leafy vegetables.

It is because mulberry leaves are rich in protein that silkworms can only eat mulberry leaves and spew protein silk silk silk. The average crude protein content is over 20% and the young leaves contain up to 40% of the protein.

Audi is sweet, nutritious, rich in nutrients and beneficial to the body. In English, mulberry is called 'Mulberry'. Berry means fruit and juice like berries and grapes.

Although we have only been interested in silkworm feeding and little interest in audi so far, the value of functionality and availability of mulberry audi has recently been reexamined. In Japan, two varieties of 'lalaberry' and popberry were firstly registered as a varieties of edible mulberry for the production of edible mulberry. Studies are being carried out to produce raw materials for reproductive and functional foods.

In Korea, since 2002, the functionality of Oddi has been introduced to the general public through TV and newspapers, so that the production of mulberry trees for the production of oder has increased sharply.

The reason why mulberry berries are spotlighted as a food material is that it contains a large amount of anthocyanin pigment and is a promising crop for using natural pigments. It is good for diabetes, it is good for the five, and it makes you forget hunger when you eat a lot. " And brightens the ears and eyes. . Recently, there has been a growing interest in audi, including C3G, which has been found to contain a large amount of C3G and functional ingredients, which are found to contain aging, and mulberry cultivation for production of audi is also increasing. As nutritional and functional properties of mulberry which have excellent effect on various diseases are known, various foods are being developed. Especially, with increasing taste and flavor due to increase of living standards and consumers' desire for health food, The need for food is increasing, so it is possible to produce mulberry leaf or oodi plantation using Gelierzucker.

Ruebe, the raw sugar of the Gelierzucker, was first discovered by Andreas Sigismund Marggrat in 1747, and then in 1965, the German sugar company added sugar and fruit to vegetables, Pectin and acids with a long-term preservation ability for foodstuffs were added in order to coagulate more rapidly than conventional methods that could be stored for a long time. Even if a trace amount was added to the sugar production process, development of Gelierzucker was successful due to chemical synergistic reaction And has gained the leading position in the world market with patented technology and proprietary products.

The pectin is a yellowish white coarse or fine powder which has no odor and exhibits a mucilage taste. It is a polymer of purified carbohydrate obtained by extracting citrus fruits or apple juice with dilute acid. The main part of the pectin chain is D- It consists of a-1.4 linkages of galacturonic acid units, some of the carboxyl groups are methyl esterified and the remainder are free acids or ammonium, potassium, sodium salts. (ADI) has not been established yet. It is used as an antioxidant for an essential oil stabilizer and a cake. In addition, since it has a function of forming gelatin and helping to maintain its shape, it exhibits a viscosity-imparting effect due to gelation in the mixture, It not only plays a role in making jams in a short time, but also is effective in reducing sugar levels and preventing cholesterol synthesis.

If the content of the Gelierzucker is less than 20 parts by weight, the taste and flavor of the jam may be deteriorated. If the content of the Gelierzucker is more than 100 parts by weight, the physical properties, taste and flavor of the jam may be deteriorated.

When the ratio of additive to 100 parts by weight of Gelierzucker is 1: 1, the content of pectin and acid is only 1.2% by weight. In the case of 2: 1, the content of additive is 1.5% ; 1, even with a very small amount of 1.8% by weight, by using a chemical reaction to maintain the jelly and food preservative effect Gelierzucker 'mulberry or oodi stew (Konfitueren, Jam) to any kind of bread It can be used as a non-appetizing, boiled, cooked steak, or beverage (black tea) or milk, and its forms are varied. As a result of researches and experiments on diverse uses such as side-by-side preservation and marmalade, the development of new respiration has already been attempted, Gelierzuker has been promoted for the development and supply the sugar companies.

In the past, sugarcane made from a mixture of sugar, honey, sugar, and sugar in fruits and vegetables, etc., is eaten with butter in bread and the like. Jam in the United States, Marmelade in Germany, Konfituere in Europe, The language is different but the uses are the same.

Gelierzucker, which is applied to the present invention, is a product that is processed for convenient use of sugar, which is a raw material of food, and Germany has a technique to collect 1 kg of sugar from 7-8 beet (Ruebe) And the ability to cultivate and explain the manufacturing process of Gelierzucker.

According to the present invention, a method of preparing a mulberry leaf or a fruit-edible starch is characterized by comprising a step (S101) of polishing a leaf or an audi, a step (S101) (S103), the raw material mixing step (S103), a raw material heating step (S105) in which the raw material mixture is charged into a heating and concentration apparatus provided with a stirrer, and the raw material heating step (S105) Or a step S107 for cooling the mulberry leaves or the planting of the fruit berries in the small-sized container in step S106 and the step S106.

In the step S101 of polishing the material, it is a step of sorting and repairing the papule leaves and the orchid. Since the temperature of the harvesting season is high and the moisture and sugar content are high in the audue, It is preferable to use a juicer or a crusher depending on the application, and then, after washing the leaves, it is preferable to wash the leaves with a carefulness, since the sugar content falls rapidly on the ground, Drying step, and the pulverization size is preferably 20 to 100 mesh.

If the crushing size of the leaves is less than 20 meshes, it may be easily scattered or aggregated, which is not preferable. When the crushing size of the leaves exceeds 100 mesh, the mixing property with Gelierzucker is lowered in the raw material mixing step (S103) It can not be made with sugar (jam) of one physical property.

In addition, a method of selecting seeds by selecting the seeds of the seeds and a method of selecting seeds to be planted in the seeds of the seeds without removing the seeds can be selected. Oleic acid and linoleic acid, 87% of unheated fatty acids, play an important role in lowering cholesterol in the blood, and consumers in Europe and the developed world prefer to eat natural sugar.

The drying process of the processed leaf or audi materials is not particularly limited and a usual method can be used. In order to prevent destruction of the active ingredient contained in the mulberry leaves, the drying temperature is preferably not higher than 70 degrees Celsius .

The raw material mixing step (S103) is a step of blending Gelierzucker with the trimmed leaf or audi through the material preparation step (S101). 100 parts by weight of Gelierzucker is added to 100 parts by weight of the mixture, 1: 1 system, or a 2: 1 system in which 200 parts by weight of a mixture is mixed with 100 parts by weight of Gelierzucker is selected. In order to increase the ratio of 3: 1 mixture, 100 parts by weight of Gelierzucker is added to 300 parts by weight of the mixture.

The efficacy of mulberry leaf and mulberry revealed in the modern science is to prevent the diabetes and the treatment effect, to inhibit the hypertension cholesterol and prevent arteriosclerosis, to prevent the stroke (strokes), to eliminate heavy metals, to eliminate the odor, Is a well-being food desirable for modern people, such as an effect, an effect of eliminating harmful bacteria in the intestines, a diet effect, an effect of suppressing cancer development, and an effect of cleansing blood.

In the heating step (S105), the mixture prepared through the raw material mixing step (S103) is added to a heating and concentration apparatus equipped with a stirrer and heated. The mixture prepared through the raw material mixing step (S103) And heated at a temperature of 98 to 100 degrees Celsius for 5 to 10 minutes.

If the heating temperature is less than 95 deg. C or the heating time is less than 4 minutes, the viscosity of the mixture is too low to be added to the sugar mixture. If the heating temperature exceeds 100 deg. C or the heating time exceeds 20 minutes, a part of the sugar may be carbonized to generate a carbonated taste, so that the taste and flavor inherent to ginseng may be deteriorated.

In the step S106 of injecting sugar, the concentrated sugar is injected into the glass bottle or the plastic disposable container through the raw material heating step (S105). Since the sugar is rapidly injected in a hot state (S106) .

It can be taken at the same time when it is opened, because it is manufactured so that it can be selected as a source of various dishes, as a snack, or as a snack or a drink with tea or milk, regardless of season, place and time, It is done in a hygienic way with nutrition and functionality.

The cooling step (S107) is a step of cooling the heated mixture of the sugar solution of the glass bottle or other product injected through the raw material injecting step (S105), and the heated mixture is heated through the raw material heating step (S105) Slowly lowering the temperature to 15 to 25 degrees Celsius for 30 to 60 minutes.

After the cooling step (S107), mulberry leaves or berries are prepared using mulberry leaves or fruit berries and Gelierzucker according to the present invention.

As shown in the present invention, the mulberry is used as a food material for silkworms as a main country of mulberry cultivation. However, it can be said that the mulberry can grow well in the poor land and produce oats even if a small amount of pesticide is sprinkled.

Audi is mainly sold directly to producers with raw or † 's sales, and in some areas, it purchases from Nonghyup and sells them frozen through the distribution network.

In view of the fact that the proportion of sales is less than 10% of the production volume, it is an urgent task to raise income in the village of Mulchon. It is a mulberry leaf that meets the new food that harmonizes with the bread culture of the western society. Odori-stewed is our nutritious and functional food stuff.

S101: Mulberry leaf, carpet step
S103: Mulberry leaves, raw materials mixing step with Gelierzucker
S105: Stewed raw material per sesi
S106: Stewed vat step per odi
S107: Stewed cooling steps per Audi

Claims

A step of sorting the leaves of mulberry or audi and selecting the material to be trimmed;
A raw material mixing step in which a leaf or an edey prepared through the above material sorting step is mixed with Gelierzucker:
A raw material heating step of adding the mixture obtained through the raw material mixing step to a heating and condensing apparatus equipped with a stirrer for heating;
A raw material injecting step of injecting heated sugar beet into the vessel through the raw material heating step; And
And a cooling step of cooling the material injected by the glass bottle or other method in the step of injecting.

The method according to claim 1,
In the raw material mixing step, mulberry leaf, powder, juice, orchid, 100 weight part and Gelierzucker 100 weight part are added and mixed in a ratio of 1: 1. In the raw material mixing step, 200 weight part of mulberry leaf, powder, juice, (2), wherein the mulberry leaf, powder or juice is mixed with an oder seed and 300 parts by weight of Gelierzucker is added to 100 parts by weight of the mixture. The preparation of 'Konfitueren' Way.

The method according to claim 1,
Wherein the step of heating the raw material of the mulberry leaf or the oven is carried out at a temperature of 98 to 100 ° C. for 5 to 10 minutes.

Claim 1
Characterized in that the mulberry leaves or the glass bottles prepared in the preparation of the oder perisite are used in an amount of 200 to 500 g, or 10 g to 30 g in a disposable container.