KR20190118782A - Cinamon punch comprising Low-tempterature-high pressure extract of date palm or gotgam and preparation method thereof - Google Patents
Cinamon punch comprising Low-tempterature-high pressure extract of date palm or gotgam and preparation method thereof Download PDFInfo
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- 235000010659 Phoenix dactylifera Nutrition 0.000 title abstract description 5
- 241000233805 Phoenix Species 0.000 title 1
- 238000002360 preparation method Methods 0.000 title 1
- 235000011511 Diospyros Nutrition 0.000 claims abstract description 6
- 239000013078 crystal Substances 0.000 claims description 13
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 4
- 239000001569 carbon dioxide Substances 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 2
- 241000723267 Diospyros Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 244000236655 Diospyros kaki Species 0.000 abstract description 5
- 244000104275 Phoenix dactylifera Species 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000019631 acid taste sensations Nutrition 0.000 abstract 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 abstract 1
- 239000002075 main ingredient Substances 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 8
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 5
- 244000126002 Ziziphus vulgaris Species 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000017803 cinnamon Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
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- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 3
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 3
- 244000273928 Zingiber officinale Species 0.000 description 3
- 235000006886 Zingiber officinale Nutrition 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 235000008397 ginger Nutrition 0.000 description 3
- 229940010454 licorice Drugs 0.000 description 3
- 229940027779 persimmon extract Drugs 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000020230 cinnamon extract Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000020708 ginger extract Nutrition 0.000 description 2
- 229940002508 ginger extract Drugs 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
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- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241001133760 Acoelorraphe Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 235000019482 Palm oil Nutrition 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
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- -1 cola and cider Chemical compound 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004720 fertilization Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 230000004199 lung function Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
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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
- A23L2/38—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
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- 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
- A23V2250/10—Gas
- A23V2250/11—Carbon dioxide
-
- 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
- A23V2300/14—Extraction
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- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 탄산미가 가미된 수정과 및 그 제조방법으로 야자대추 또는곶감의 저온고압 추출물이 포함된 수정과 및 그 제조방법에 관한 것이다.The present invention relates to a crystal and a method for producing the same containing a low-temperature, high-pressure extract of palm jujube or dried persimmon with a carbonated rice and the manufacturing method thereof.
한국 전통음료중 수정과는 생강, 계피, 흑설탕을 주재로 하여 물이 희석된 민간음료로서 애용되어왔다. 그러나 지금까지 전통적인 맛 외에 음료의 세계화에 부응하기 위한 새로운 풍미를 갖는 수정과는 연구되거나 개발된 일이 적다. 특히 콜라나 사이다와 같이 탄산이 부가된 익숙한 음료는 희소하며 국제화할 대체음료는 거의 없다.Among Korean traditional beverages, the crystal family has been favored as a private drink with water diluted mainly from ginger, cinnamon and brown sugar. But so far, little has been researched or developed for crystals with new flavors to meet the globalization of beverages in addition to traditional flavors. In particular, familiar drinks with added carbonic acid, such as cola and cider, are scarce and there are few alternative beverages to internationalize.
국제등록특허 제10-1576398호에는 탄산미가 부가된 수정과가, 단맛 소재의 저칼로리 기능성 수정과는 10-2016-8762호, 소재의 다양화를 추구하기 위해 감귤 또는 파프리카의 유효성분을 함유시킨 수정과 음료는 10-2013-49681호에 각각 공지되어 있다. 소재와 관련된 선행기술로는 산사를 이용한 것, 고로쇠 수용액을 이용한 것, 야자수액이 첨가된 것이 각각 10-1537465호, 10-1260472호, 10-1775783호로 공지되어 있다.In International Patent No. 10-1576398, a modified fruit added with carbonated rice, a low calorie functional crystal of sweet material, 10-2016-8762, a crystal containing an active ingredient of citrus or paprika in order to diversify the material And beverages are known from 10-2013-49681, respectively. Prior arts related to materials are those using acid sand, those using grommets aqueous solution, and those to which palm oil is added are known, for example, 10-1537465, 10-1260472, and 10-1775783.
또, 본 발명의 소재로 이용되는 대추야자는 건조한 대추야자를 이용하여 효모발효한 과실주가 10-1293696호에 개시되어 있으나 수정과에 조합시키고 청량미를 부여한 전통음료는 연구된 바 없다. 대추야자는 눈과 폐기능 증진에 유효하나 우리나라 전통음료에 사용된 바 없다.In addition, the jujube used as the material of the present invention is disclosed in 10-1293696 yeast fermented fruit wine using dry jujube, but traditional beverages combined with fertilized fruit and given a refreshing taste have not been studied. Dates are effective for eye and lung function but have not been used in traditional Korean drinks.
따라서 본 발명의 목적은 통상의 수정과 제조방법과 달리, 야자대추 또는 곶감의 저온고압 추출물을 첨가하고 이산화탄소(CO2)를 충진하여 당도 증진과 동시에 청량감을 현저히 증진시킨 신규한 수정과를 제공하는데 있다.Accordingly, an object of the present invention is to provide a novel fermented fruit, which, unlike the conventional fertilization and manufacturing method, adds a low-temperature, high-pressure extract of palm jujube or dried persimmon and fills carbon dioxide (CO 2 ) to significantly increase the sweetness and at the same time improve the refreshing feel. have.
본 발명의 다른 목적은 상기 수정과의 신규한 제조방법을 제공한다.Another object of the present invention is to provide a novel production method with the above modification.
본 발명의 상기 목적은 도 1에 설명하는 바와 같이 생강, 계피, 야자대추(또는 곶감), 감초를 각각 저온. 고압에서 향이 휘산되지 않는 조건으로 추출물을 얻는 단계와; 상기에서 얻은 추출물을 Brix에 맞추어 혼합한 후 당료를 첨가하여 90℃에서 15분간 교반하여 수정과청을 제조하는 단계와; 상기 단계에서 얻은 수정과청에 CO2를 가압충진시켜 스파클링 수정과를 제조하는 단계를 통하여 달성하고 관능검사를 수행하여 기호도를 평가하는 단계로 이루어진다.The above object of the present invention, as illustrated in Figure 1 ginger, cinnamon, palm jujube (or dried persimmon), licorice, respectively. Obtaining the extract under conditions such that the fragrance is not volatilized at high pressure; Mixing the extract thus obtained in accordance with Brix and adding sugar to stir at 90 ° C. for 15 minutes to produce a crystal fruit; Pressurized filling of the crystal fruit obtained in the above step CO 2 is achieved through the step of producing a sparkling crystal fruit and performing a sensory test to evaluate the degree of preference.
본 발명은 당도가 높고 기호도가 우수한 신규한 수정과를 제공할 뿐만 아니라 청년층에도 기호도가 높은 신규한 타입의 스파클링 수정과를 제공하는 뛰어난 효과가 있다.The present invention not only provides novel crystals with high sugar content and excellent palatability, but also has an excellent effect of providing a new type of sparkling crystals with high palatability to young people.
도 1은 본 발명에 따른 신규한 수정과의 제조방법의 공정도를 도시한 다이어그램이다.1 is a diagram showing a process diagram of a method of manufacturing a novel modified fruit according to the present invention.
본 발명은 곶감 추출물 더욱 바람직하기는 야자대추(date palm)의 추출물과 탄산가스를 충진시킨 수정과와 그 제조방법을 제공한다(도 1).The present invention provides a persimmon extract more preferably fertilized with the extract of the date palm and filled with carbon dioxide gas and a method for producing the same (Fig. 1).
본 발명의 가장 바람직한 실시예는 도 1에 도시되었으며 하기 실시예에 따라 제조된다.The most preferred embodiment of the invention is shown in FIG. 1 and made according to the following examples.
본 발명의 특징은 원료별 추출단계에서 추출물의 화학반응이 일어나지 않도록 개별처리한다는데 있다. A feature of the present invention is that the individual treatment so that the chemical reaction of the extract does not occur in the extraction step for each raw material.
<실시예 1> <Example 1>
[제1공정] 생강 추출단계[Step 1] Ginger Extraction Step
제1번 직화솥에 편생강 전체중량의 45%의 정제수를 가한후 100℃에서 1시간 추출하여 생강추출물을 얻는다.After adding 45% of purified water of the total weight of fresh ginseng to the first direct cooker and extracting at 100 ℃ for 1 hour to obtain a ginger extract.
[제2공정] 계피 추출단계[Step 2] Cinnamon Extraction Step
제2번 직화솥에 계피 전체중량의 50%의 정제수를 가한후 100℃에서 1시간 추출하여 계피추출물을 얻는다.50% of the total weight of cinnamon is added to the second fired cooker, and extracted at 100 ° C. for 1 hour to obtain a cinnamon extract.
[제3공정] 당료물질(설탕청) 수득단계[Step 3] Obtaining Sugar Substance (Sugar Administration)
제3번 직화솥에 흑설탕 또는 정백당을 투입하고 총 당료물질의 5%의 정제수를 첨가하여 90℃에서 15분간 교반하여 설탕청을 수득한다.Brown sugar or white sugar is added to a third direct cooking pot, and 5% purified water of the total sugar substance is added thereto, followed by stirring at 90 ° C. for 15 minutes to obtain sugar blue.
[제4공정] 계피 및 생강추출물의 혼합물 수득단계[Step 4] Obtaining Mixture of Cinnamon and Ginger Extract
제2번 및 제3번 솥에서 얻은 추출물을 가장 바람직하기는 중량비 1:1(w/w)로 배합하여 혼합물을 수득한다.The extract obtained in the second and third pots is most preferably combined in a weight ratio of 1: 1 (w / w) to obtain a mixture.
[제5공정] 곶감 엑기스 또는 대추야자 엑기스의 투입[Step 5] Adding Dried Persimmon Extract or Date Palm Extract
제1~4공정과 별도로 얻은 곶감 엑기스 또는 대추야자엑기스를 투입하되 잔류물이 남지 않도록 투입한다. 이때 감초와 제3고정에서 얻은 설탕청을 제5공정의 혼합물의 5~10 중량% 범위 내에서 투입하되 동량의 중량비 1:1(w/w)로 투입한다.Put dried persimmon extract or date palm extract separately from step 1 ~ 4, but do not leave any residue. At this time, the sugar licorice obtained from licorice and the third fixing is added within the range of 5 to 10% by weight of the mixture of the fifth step, but is added in a weight ratio of 1: 1 (w / w).
[제6공정] 열탕처리후 급냉[Step 6] Rapid Cooling After Hot Water Treatment
제5공정에서 수득한 본 발명 신규의 수정과는 90~95℃에서 30분~1시간 이내로 열탕처리한다. 이때 아밀로 반응이 일어나므로 mixer가 부작된 Homogenizer로 바람직하기는 50~200 rpm, 가장 바람직하기는 100 rpm으로 혼합시켜야 한다.The new modified fruit of this invention obtained by the 5th process is heat-treated in 30 to 1 hour at 90-95 degreeC. At this time, since the reaction occurs in amyloid, the mixer should be mixed at 50 to 200 rpm, most preferably at 100 rpm, as a homogeneizer.
[제7공정] 여과 및 CO2 주입[Step 7] Filtration and CO 2 Injection
본 발명 제6공정을 마친 최종 수정과 조성물은 50~100 mesh 체로 여과하여 CO2를 주입시켜 최종제품으로 한다.After finishing the sixth step of the present invention, the final crystals and compositions are filtered through a 50 to 100 mesh sieve to inject CO 2 into a final product.
이때 필요시 Brix를 조정하기 위해 멸균된 정제수를 가수하여 희석제품으로 포장할 수 있다.At this time, if necessary, sterilized purified water may be packaged into diluted product to adjust Brix.
Claims (3)
Low-temperature, high-pressure extract of palm dates or dried persimmons.
Crystals and compositions comprising the extract of claim 1.
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| KR1020180042090A KR20190118782A (en) | 2018-04-11 | 2018-04-11 | Cinamon punch comprising Low-tempterature-high pressure extract of date palm or gotgam and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102138475B1 (en) * | 2019-10-30 | 2020-07-27 | 김태연 | MANUFACTURING METHOD OF SUJEONGGWA(persimmon punch) SYRUP |
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| KR102138475B1 (en) * | 2019-10-30 | 2020-07-27 | 김태연 | MANUFACTURING METHOD OF SUJEONGGWA(persimmon punch) SYRUP |
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