KR20200090440A - Squeezing soft persimmon yogurt composition containing soft persimmon jelly and its preparation method - Google Patents

Squeezing soft persimmon yogurt composition containing soft persimmon jelly and its preparation method Download PDF

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KR20200090440A
KR20200090440A KR1020190007488A KR20190007488A KR20200090440A KR 20200090440 A KR20200090440 A KR 20200090440A KR 1020190007488 A KR1020190007488 A KR 1020190007488A KR 20190007488 A KR20190007488 A KR 20190007488A KR 20200090440 A KR20200090440 A KR 20200090440A
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jelly
yogurt
red
hongsi
soft persimmon
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Korean (ko)
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김원철
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농업회사법인주식회사비엠푸드
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
    • B65B31/024—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas specially adapted for wrappers or bags
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B65B55/04—Sterilising wrappers or receptacles prior to, or during, packaging
    • B65B55/06—Sterilising wrappers or receptacles prior to, or during, packaging by heat
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B65B55/04—Sterilising wrappers or receptacles prior to, or during, packaging
    • B65B55/08—Sterilising wrappers or receptacles prior to, or during, packaging by irradiation
    • 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
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Mechanical Engineering (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Toxicology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Dairy Products (AREA)

Abstract

The present invention relates to squeezing type soft persimmon yogurt containing soft persimmon jelly, and a manufacturing method thereof. More particularly, the present invention relates to squeezing type soft persimmon yogurt containing soft persimmon jelly, and a manufacturing method thereof, wherein the method includes a soft persimmon jelly manufacturing step, a soft persimmon yogurt manufacturing step, a raw material mixing step, a sterilizing step, a packing step, and a refrigeration-storing step. Since the present invention has an effect beneficial for a human body and is applicable to improvement of health beyond simple appetizer or dessert, the needs of consumers emphasizing health may be satisfied by various nutrients. The squeezing type soft persimmon yogurt has a suitable viscosity enough to squeeze from a packing container to be simply and easily taken, ingested, and digested regardless of age or sex. Since the sourness of yogurt is neutralized by sweetness of soft persimmon, delicious and healthy squeezing type soft persimmon yogurt including yogurt type soft persimmon jelly is manufactured.

Description

홍시젤리가 들어있는 짜먹는 홍시 요거트 및 이의 제조방법{Squeezing soft persimmon yogurt composition containing soft persimmon jelly and its preparation method} Squeezing soft persimmon yogurt composition containing soft persimmon jelly and its preparation method

본 발명은 홍시젤리가 들어있는 짜먹는 홍시 요거트 및 이의 제조방법에 관한 것으로서, 더욱 상세하게는 홍시의 주요 성분을 최대한 그대로 보유하면서, 홍시의 향과 맛을 극대화시키고 이를 짜먹을 수 있는 포장 튜브에 넣고 식감과 맛을 위해 홍시젤리를 첨가한 홍시요거트의 제조방법을 개발하여 다른 홍시 및 요거트를 이용한 식품에 비하여 홍시의 향이 높고 깊은 맛의 홍시 가공식품을 제공하여 수요자들에게 차별성 있는 홍시 요거트 식품을 제공하는 제조방법에 관한 것이다. The present invention relates to a squeezed red sea yogurt containing red jelly and a method for manufacturing the same, and more specifically, to maximize the aroma and taste of the red sea while maximizing the flavor and taste of the red sea, while packing the packaging tube to squeeze it In addition, by developing a method for manufacturing red sea yoghurt with red jelly added for texture and taste, the red sea yogurt food with distinct flavor to the consumers is provided by providing processed food with a high flavor and deep flavor of red sea compared to other foods using red and white yogurt. It relates to a manufacturing method provided.

일반적으로 홍시는 생감의 떫은맛이 자연적 또는 인위적인 방법에 의해 제거되어 붉은색으로 말랑말랑하게 무르익은 상태의 감을 말하는 것으로서, 연시(軟枾) 또는 연감이라고도 한다. In general, Hongsi refers to a sense of freshness and reddishness in which the astringent taste of raw persimmon is removed by natural or artificial methods, and is also called annual or annual.

이러한 홍시는 감의 색깔이 붉다는 측면에서 붙여진 명칭이고, 연시는 질감이 말랑말랑하고 부드럽다는 측면에서 붙여진 명칭인데 이처럼 붉고 말랑말랑하게 무르익은 홍시는 감 특유의 떫은맛이 없고 당도가 높기 때문에 맛이 좋을 뿐만 아니라, 《동의보감》에 따르면 숙취를 풀어주는 효능이 있으며, 심장과 폐를 튼튼하게 하고 갈증을 없애주며 소화 기능을 좋아지게 하는 효능이 있어서 건강에 유익한 식품이라 할 수 있다. This red city is a name given in terms of red color of persimmons, and the new year is a name given in terms of soft texture and softness. As such, red city is ripe and red, and the red city has no specific astringency and high sugar content. Not only is it good, but according to Donguibogam, it has the effect of releasing a hangover, and it is a healthy food because it has the effect of strengthening the heart and lungs, removing thirst, and improving digestive function.

그런데 일반적으로 홍시는 강도가 물러서 작은 충격에도 형태가 쉽게 손상되거나 터질 뿐만 아니라, 상온에서 쉽게 상하기 때문에 유통 과정에서의 취급 및 보관이 매우 불편한 문제점이 있었다. However, in general, the redness has a problem in that handling and storage in the distribution process are very inconvenient because the shape is not easily damaged or bursts even at a small impact due to the strength being weakened.

한편, 일반적으로 요거트는 그릇형태의 용기에 담겨져 대부분 스푼을 이용해 떠먹는 형태로 제공되고 있다. 따라서 별도의 스푼이 없는 상황에서 요거트를 먹거나 야외에서 요거트를 즐기기에 불편함을 느낄 수 있다는 문제점이 있었다. On the other hand, in general, yogurt is contained in a bowl-shaped container, and most of the yogurt is provided with a spoon. Therefore, there is a problem in that there may be an inconvenience in eating yogurt in a situation where there is no separate spoon or enjoying yogurt outdoors.

최근 개발된 다양한 식품 소재를 이용한 요거트 제품 및 용기 등이 공개기술로 개시되어있다. 그 중 짜먹는 요거트가 시중에 판매되기 시작했지만 주 소비층이 어린아이용으로 제조되는 경우가 많다. Yogurt products and containers using recently developed various food materials are disclosed as open technologies. Among them, yogurt, which is squeezed, began to be sold on the market, but the main consumer groups are often manufactured for children.

이에, 본 발명자는 남녀노소 모두 새로운 형태의 음식과 맛을 추구하면서도 건강에 유익하고 몸에 좋은 먹거리를 선호하는 현대인의 기호에 맞출 수 있도록, 홍시의 맛을 극대화한 홍시젤리가 들어있는 짜먹는 홍시요거트를 제조하는 방법을 발명하기에 이르렀다. Thus, the present inventors are seeking fresh food and tastes for both men and women of the age, but they are able to match the tastes of modern people who prefer healthy and healthy foods. It has led to the invention of a method for preparing yogurt.

본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명의 목적은 홍시요거트를 섭취가 간편하고 휴대하기 용이하게 하기위해, 또한 홍시 가공방법을 달리하면서 홍시를 이용한 식품을 제조함에 있어 홍시 고유의 향이 높고 깊은 맛을 낼 수 있는 요거트를 제조하기 위해, 가열단계를 줄이고 제조공정을 간단히 하는 등의 제조 조건을 최적화하여 홍시의 영양성분의 커다란 손실이 없이 손쉽게 섭취할 수 있고 기호도가 증진된 홍시젤리가 들어있는 짜먹는 홍시요거트 조성물 및 이의 제조방법을 제공하는데 있다. The present invention has been devised by the above-mentioned demands, and the object of the present invention is to make the red sea yogurt simple and easy to carry, and also to manufacture foods using the red sea while changing the red sea processing method. In order to manufacture yogurt that has a high aroma and a deep taste, it is possible to easily consume it without significant loss of nutrients in Hongsi by optimizing manufacturing conditions such as reducing the heating step and simplifying the manufacturing process. It is to provide a squeezed red sea yogurt composition and a manufacturing method thereof.

상기 과제를 해결하기 위해, 본 발명은 짜먹는 것을 특징으로 하는 홍시젤리를 넣은 홍시 요거트 조성물의 제조방법을 제공한다. In order to solve the above problems, the present invention provides a method for preparing a red sea yogurt composition containing red sea jelly, characterized by squeezing.

상기 방법은 세척과정을 거친 홍시의 껍질, 씨, 심을 제거하고 홍시젤리를 제조하는 원재료 준비단계와, The above method is a raw material preparation step of removing the peel, seeds, and shim of the red sea that has been washed and preparing the red sea jelly,

원재료 준비단계의 홍시를 냉동하고 냉동된 홍시를 우유, 각얼음, 요거트 파우더와 넣고 블렌딩 하는 1차 블렌딩 공정과, The first blending process of freezing and mixing the frozen red sea with raw milk, ice cubes, and yogurt powder,

1차 블렌딩 공정에서 만들어진 홍시 요거트에 세척된 홍시의 과육과 정백당과 물엿과 젤리베이스와 프라페와 젤라틴용액을 혼합하여 제조한 홍시젤리를 첨가하여 2차 블렌딩 하는 공정과, The process of secondary blending by adding the red squirrel prepared by mixing the washed red sorghum pulp, baekbaek sugar, starch syrup, jelly base, frappe and gelatin solution to the red scent yogurt made in the first blending process,

상기 단계를 통해 제조한 홍시젤리가 들어있는 홍시요거트는 제조 후 바로 섭취하는 것이 바람직 하지만, 보관 및 유통 후 섭치하기 위해 건열 멸균기에서 2~3분간 멸균하는 단계와, It is preferable to consume the red sea yogurt containing the red sea jelly prepared through the above steps immediately after manufacture, but sterilizing for 2-3 minutes in a dry heat sterilizer to serve after storage and distribution.

짜먹을 수 있는 형태로 설계된 용기를 자외선 또는 건열 멸균기에서 멸균하여 제조 된 스틱 튜브형 용기에 담아 진공 포장하는 단계와, The step of vacuum-packing a container designed in a squeezable form in a stick tube-shaped container prepared by sterilization in an ultraviolet or dry heat sterilizer,

신선한 보관을 위해 포장과 멸균단계를 거친 상기 홍시 요거트를 0~4°C에서 보관하는 냉장보관 단계를 포함한다. For fresh storage, the refrigerated storage step of storing the hongsi yogurt which has been subjected to packaging and sterilization at 0-4°C is included.

본 발명의 홍시젤리가 들어있는 짜먹는 홍시 요거트는 홍시의 주요 성분을 최대한 그대로 보유하면서, 홍시의 향과 맛을 극대화시켜, 다른 홍시를 이용한 식품들에 비하여 홍시의 향이 높고 깊은 맛의 홍시 가공식품을 제공하여 수요자들에게 차별성 있는 홍시 식품을 제공할 수 있다. The squashed red yogurt containing the hongsi jelly of the present invention retains the main ingredients of hongsi as much as possible and maximizes the scent and taste of hongsi, and has a higher flavor of hongsi than other foods using hongsi, and a deep flavored hongsi processed food By providing, it is possible to provide differentiated Hongshi food to consumers.

또한, 단순한 간식, 후식의 개념을 넘어 인체에 유익한 효능을 함유하고 건강 지향을 적용할 수 있으므로 다양한 영양소로 건강을 강조하는 소비자의 욕구를 충족시킬 수 있으며 남녀노소 간편하고 쉽게 복용, 섭취 및 소화시킬 수 있도록 포장용기로부터 짜먹을 수 있는 정도의 적절한 점도를 가지며 요거트의 신맛을 홍시의 단맛으로 중화시켜 맛이 좋고 건강한 짜먹는 요거트 타입의 홍시젤리가 들어있는 짜먹는 홍시 요거트를 제공할 수 있다. In addition, beyond the concept of simple snacks and desserts, since it contains beneficial effects on the human body and can apply health-oriented, it can satisfy consumers' desire to emphasize health with various nutrients, and it can be easily and easily taken, consumed, and digested by men and women of all ages. In order to be able to squeeze from the packaging container, it can provide a squeezed red yogurt containing yogurt-type red jelly that tastes good and healthy by neutralizing the sour taste of yogurt with the sweet taste of hongsi.

도 1은 홍시젤리가 들어있는 짜먹는 홍시 요거트의 제조과정을 나타낸 것이다.
도 2은 홍시젤리의 제조 공정을 순차적으로 나타낸 것이다.
도 3는 홍시젤리가 들어있는 요거트를 짜먹을 수 있는 튜브형포장 용기를 나타낸 것이다.Figure 1 shows the manufacturing process of the crushed red sea yogurt containing the red sea jelly.
Figure 2 sequentially shows the manufacturing process of red jelly.
Figure 3 shows a tube-type packaging container that can squeeze yogurt containing red jelly.

본 발명의 예시적 실시 예들은 첨부하는 도면들을 참조하여 이하에서 기술될 것이다. 한편, 도면과 상세한 설명에서 통상의 기술자들이 용이하게 알 수 있는 구성 및 작용에 대한 도시 및 언급은 간략히 하거나 생략하였다. Exemplary embodiments of the present invention will be described below with reference to the accompanying drawings. On the other hand, in the drawings and detailed description, illustration and reference to construction and operation that can be easily understood by those skilled in the art are briefly omitted.

특히 도면의 도시 및 상세한 설명에 있어서 본 발명의 기술적 특징과 직접적으로 연관되지 않는 요소의 구체적인 기술적 구성 및 작용에 대한 상세한 설명 및 도시는 생략하고, 본 발명과 관련되는 기술적 구성만을 간략하게 도시하거나 설명하였다. 본 명세서에 상세하게 기술된 특정 구성 및 기능은 제한적이지 않으며, 단지 청구항들에 대한 토대 및 본 발명을 다양하게 실시하기 위해 본 발명이 속하는 기술 분야의 통상의 기술자를 교시하기 위한 토대로서 기술된다. In particular, in the illustration and detailed description of the drawings, a detailed description and illustration of specific technical configurations and operations of elements not directly related to the technical features of the present invention are omitted, and only the technical configurations related to the present invention are briefly illustrated or described. Did. The specific configurations and functions described in detail herein are not limiting, and are merely described as a basis for teaching the skilled person in the art to which the present invention pertains to various implementations of the present invention and the basis for the claims.

도 1을 참조하여, 본 발명의 일 실시 예에 따른 홍시젤리가 들어있는 짜먹는 홍시요거트 제조 단계를 설명한다. Referring to Figure 1, it will be described the step of manufacturing a squeezed red sea yogurt containing red sea jelly according to an embodiment of the present invention.

본 발명의 일 실시 예에 따른 홍시젤리가 들어있는 짜먹는 홍시 요거트 제조방법은 아래의 단계에 의해 수행된다. The method for preparing a squeezed reddish yogurt containing reddish jelly according to an embodiment of the present invention is performed by the following steps.

냉동 보관 된 홍시의 껍질, 씨, 심을 제거하고 홍시젤리를 제조하는 원재료 준비단계(101)와, 상기 원재료 준비단계(101)에서 준비한 홍시를 -20~-25°C에서 냉동하고, 냉동된 홍시를 10g 기준으로 우유 100~150ml, 각얼음 150~200ml, 요거트파우더 1~3g을 넣고 블렌딩 하는 1차 블렌딩단계(102)와, 상기 1차 블렌딩단계에 이어서, 상기 원재료 준비단계(101)의 홍시젤리 4g을 추가한 후 약 5~10초 동안 블렌딩 하는 2차 블렌딩단계(103)와, 상기 단계를 통해 제조한 홍시 요거트는 제조 후 바로 섭취하는 것이 바람직 하지만, 보관 및 유통 후 섭취하기 위해 건열 멸균기에서 2~3분간 멸균하는 단계와 (104), 짜먹을 수 있는 자외선 또는 건열 멸균기에서 멸균된 스틱 튜브형 용기에 담아 포장하는 단계(105)와, 신선한 보관을 위해 포장과 멸균단계를 거친 상기 홍시요거트를 0~4°C에서 냉장 보관하는 냉장보관 단계(106)로 제조한다. The raw material preparation step (101) for removing the crust, seeds, and seams of the frozen red crust and preparing the red jelly, and the red crust prepared in the raw material preparation step (101) are frozen at -20~-25°C and frozen red crust The first blending step (102) of blending 100 to 150 ml of milk, 150 to 200 ml of ice cubes, and 1 to 3 g of yogurt powder based on 10 g, and the first blending step, followed by flushing of the raw material preparation step (101) After adding 4 g of jelly, the second blending step 103 for blending for about 5 to 10 seconds and the hongsi yogurt prepared through the above steps are preferably taken immediately after manufacture, but dry heat sterilizer for intake after storage and distribution Sterilizing in 2-3 minutes and (104) in a squeezable ultraviolet or dry heat sterilizer in a sterilized stick tube-shaped container for packaging (105), and packaging and sterilization for fresh storage. It is prepared in a refrigerated storage step 106 to keep refrigerated at 0-4 °C.

도 2을 참조하여, 본 발명의 일 실시 예에 따른 짜먹는 홍시 요거트에 들어가는 홍시젤리 제조 단계를 설명한다. Referring to FIG. 2, a description will be given of a manufacturing process of hongsi jelly which enters the crushed hongsi yogurt according to an embodiment of the present invention.

먼저 숙성이 완료된 홍시의 꼭지와 투명한 외피 막을 제거한 후 홍시의 과육만을 수집하는 원료 준비공정 단계(201)와, 정백당 및 물엿을 가열하여 준비한 젤리베이스와 상기 젤리베이스 용액에 프라페와 젤라틴 용액과, 상기 원료 준비공정단계(201)를 거친 홍시를 혼합하여 교반하는 배합공정단계(202)와, 상기 조성물을 열풍기를 이용하여 30~50°C의 열풍을 가하여 홍시 과육의 수분률을 최대 60%까지 건조시켜, 홍시 맛을 배가시키고 당도를 향상시키는 건조공정단계(203)와 홍시 요거트와 블렌딩 하기 전까지 보관할 수 있는 멸균 진공 보관공정단계(204)를 포함하여 제조한다. First, the raw material preparation process step 201 for collecting only the flesh and skin of the red sea after removing the apex and the transparent outer skin film of the aging, and the jelly base prepared by heating the baekbaek sugar and starch syrup and the gelatin solution and the frappe and gelatin solution, The mixing process step (202) of mixing and stirring the red beans that have passed through the raw material preparation process step (201), and adding the hot air of 30 to 50°C to the composition using a hot air blower to dry the moisture content of the red meat pulp up to 60% It is prepared by including a drying process step 203 for doubling the taste of red beans and improving sugar content and a sterilized vacuum storage step 204 that can be stored before blending with the red beans yogurt.

도 3을 참조하여, 본 발명의 일 실시 예에 따른 홍시젤리가 들어있는 홍시젤리를 짜먹을 수 있는 스틱형 포장 제조 단계를 설명한다. Referring to Figure 3, it will be described a step of manufacturing a stick-type packaging that can squeeze the red jelly jelly containing the red jelly jelly according to an embodiment of the present invention.

상기 홍시젤리가 들어있는 홍시젤리는 상기 포장단계(105)에서 도면 3의 가열처리되어 하단이 이중 봉합(305)된 포장튜브(304)에 주입된다. 짜먹을 수 있는 형태를 위해 상단 절단면(301) 아랫부분의 반 정도만 가열처리하여 이중 봉합하고 반 정도는 남겨두어 짜먹을 수 있는 입구(303)를 만든다. 섭취 자가 쉽게 개봉할 수 있도록 0.2mm의 커팅선(302)을 절단한다. 진공 밀봉을 위해 상단의 절단면(301)을 가열처리하여 봉합하는 방법으로 이루어진다. The red jelly jelly containing the red jelly jelly is heat-treated in FIG. 3 in the packaging step 105 and is injected into the packaging tube 304 with a double seal 305. For a squeezable form, only half of the lower portion of the upper cutting surface 301 is heat-treated to make a double seal, leaving about half to make a squeezable inlet 303. The 0.2mm cutting line 302 is cut so that the intaker can easily open it. It consists of a method of sealing by cutting the cutting surface 301 at the top for vacuum sealing.

이상, 본 발명을 예시적으로 설명하였으며, 본 발명이 속하는 기술 분야에서 통상의 지식을 가지는 자라면 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 다양한 변형이 가능할 것이다. 따라서 본 명세서에 개시된 실 시예들은 본 발명을 한정하기 위한 것이 아니라 설명하기 위한 것이고, 이러한 실시예에 의하여 본 발명의 사상과 범위가 한정되는 것은 아니다. 본 발명의 보호범위는 아래의 청구범위에 의해서 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술은 본 발명의 권리범위에 포함하는 것으로 해석되어야 할 것이다. Above, the present invention has been described by way of example, and those skilled in the art to which the present invention pertains will be capable of various modifications without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present specification are not intended to limit the present invention, but to explain the present invention, and the spirit and scope of the present invention are not limited by these embodiments. The scope of protection of the present invention should be interpreted by the following claims, and all technologies within the equivalent range should be interpreted as being included in the scope of the present invention.

Claims (3)

숙성이 완료된 홍시의 껍질, 씨, 심을 제거하고 -20~-25°C에서 냉동하는 원료준비공정과, 냉동된 홍시를 10g 기준으로 우유 100~150ml, 각얼음 150~200ml, 요거트파우더 1~3g을 넣고 블렌딩 하는 1차 블렌딩 공정과, 상기 1차 블렌딩 공정에 이어서, 상기 조성물에 홍시젤리 4g을 추가한 후 약 5~10초 동안 블렌딩 하는 2차 블렌딩 공정과, 제조된 홍시젤리가 들어있는 홍시요거트를 보관 및 유통 후 섭취하기 위해 건열 멸균기에서 2~3분간 멸균하는 공정과, 짜먹을 수 있는 자외선 또는 건열 멸균기에서 멸균된 스틱 튜브형 용기에 담아 포장하는 단계와, 신선한 보관을 위해 포장과 멸균공정을 거친 상기 홍시요거트를 0~4°C에서 냉장 보관하는 냉장보관 단계로 이루어진 홍시젤리가 들어있는 짜먹는 홍시요거트의 제조방법. Raw material preparation process to remove the peel, seeds, and shim of aging red sea and freeze at -20~-25°C, 100~150ml milk, 150~200ml of ice cubes, 1~3g of yogurt powder Putting and blending the primary blending process, and after the primary blending process, after adding 4 g of red jelly to the composition, the second blending process of blending for about 5 to 10 seconds, and the prepared red and red jelly jelly The process of sterilizing for 2-3 minutes in a dry heat sterilizer for storage and ingestion after distribution and the step of packaging in a squeezable ultraviolet or dry heat sterilizer in a sterilized stick tubular container, and packaging and sterilization for fresh storage A method of manufacturing a crushed red thyme yogurt containing red thyme jelly which consists of a refrigerated storage step of refrigerating the red thyme yogurt at 0-4°C. 청구항 1에 있어서, 상기 홍시젤리의 배합 공정의 재료는 꼭지와 투명한 외피 막을 제거한 홍시의 과육만을 수집하여 정백당 및 물엿을 가열하여 준비한 젤리베이스와 상기 젤리베이스 용액에 프라페와 젤라틴 용액을 혼합하여 교반하는 배합공정단계와, 상기 조성물을 열풍기를 이용하여 30~50°C의 열풍을 가하여 홍시 과육의 수분률을 최대 60%까지 건조시키는 건조공정단계와 홍시 요거트와 블렌딩 하기 전까지 보관할 수 있는 멸균 진공 보관공정단계를 포함하는 홍시젤리 제조방법. The method according to claim 1, The material of the blending process of the hongsi jelly is collected by mixing only the flesh of the hongsi with the tap and the transparent shell film removed, and heating the baekbaek sugar and starch syrup to mix the frappe and gelatin solution with the jelly base solution and stir. Mixing process step, drying process step to dry the moisture content of red meat pulp up to 60% by applying hot air at 30~50°C using a hot air blower and sterilized vacuum storage process that can be stored until blended with reddish yogurt Hongsi jelly manufacturing method comprising the steps. 청구항 1에 있어서, 상기 홍시젤리가 들어있는 홍시 요거트를 짜먹을 수 있는 형태로 설계된 용기를 자외선 또는 건열 멸균기에서 멸균하여 제조 된 스틱 튜브형 용기에 담아 진공 포장하는 단계를 포함하는 홍시젤리가 들어있는 홍시요거트 제조방법
The method according to claim 1, The Hongsi jelly containing Hongsi jelly containing a container designed in a form capable of squeezing yogurt in a UV or dry heat sterilizer sterilized in a stick-tube-shaped container prepared by vacuum packaging Hongsi jelly containing Hongsi jelly Yogurt manufacturing method
KR1020190007488A 2019-01-21 2019-01-21 Squeezing soft persimmon yogurt composition containing soft persimmon jelly and its preparation method KR20200090440A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102512599B1 (en) * 2023-02-02 2023-03-22 박은진 Dried persimmon using ripe persimmon and its manufacturing method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102512599B1 (en) * 2023-02-02 2023-03-22 박은진 Dried persimmon using ripe persimmon and its manufacturing method

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