KR20210045822A - The fruit syrup manufacturing method using the fruit - Google Patents

The fruit syrup manufacturing method using the fruit Download PDF

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KR20210045822A
KR20210045822A KR1020190129307A KR20190129307A KR20210045822A KR 20210045822 A KR20210045822 A KR 20210045822A KR 1020190129307 A KR1020190129307 A KR 1020190129307A KR 20190129307 A KR20190129307 A KR 20190129307A KR 20210045822 A KR20210045822 A KR 20210045822A
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fruit
sugar
present
syrup
low
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KR1020190129307A
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Korean (ko)
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이혜진
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주식회사 디스카운트몰
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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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • 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
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23V2300/31—Mechanical treatment

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention relates to a low-sugar fruit preserve with reduced amount of sugar, and a method for preparing fruit syrup including the same. More specifically, the method comprises the step following steps of: preparing a fruit preserve; filtering the fruit preserve through a sieve to separate and remove the fruit, adding fructooligosaccharide and cabbage juice, and heating the same in a hot water bath; and inputting the fruit syrup prepared in a washed and sterilized container, and cooling the container.

Description

과일청을 이용한 과일 시럽 제조방법{The fruit syrup manufacturing method using the fruit}The fruit syrup manufacturing method using the fruit

본 발명은 설탕의 양을 줄인 저설탕 과일청, 이를 포함한 과일 시럽의 제조방법에 관한 것이다.The present invention relates to a low-sugar fruit cheong with a reduced amount of sugar, and a method for producing a fruit syrup including the same.

과일청은 일반적으로 유자, 매실, 자몽 등의 과일을 이용하여 설탕 등의 당류에 재어 숙성시켜 제조한다.Fruit Cheong is generally manufactured by aging fruit such as citron, plum, grapefruit, etc. by measuring it in sugars such as sugar.

과일청 제조에 사용되는 설탕은 천연 감미료로 다양한 식품에 단맛을 제공할 뿐만 아니라 감미질과 감미도가 우수하여 감미료 평가의 지표 사용된다. 그러나 당분의 과다섭취를 통한 열량의 과다섭취, 당뇨병, 심장질환 및 체중 증가 등의 만성 질환의 위험요인이 제기되고 있다. 또한 웰빙에 대한 관심이 증가하면서 저설탕 식품에 대한 소비자의 수요가 나날이 증가하고 있다.Sugar used in the manufacture of fruit juice is a natural sweetener that not only provides sweetness to various foods, but also has excellent sweetness and sweetness, and thus is used as an index of sweetener evaluation. However, risk factors for chronic diseases such as excessive intake of calories through excessive intake of sugar, diabetes, heart disease and weight gain have been raised. In addition, as interest in well-being increases, consumer demand for low-sugar foods is increasing day by day.

이러한 추세에 발맞춰 다양한 감미료를 가공식품 소재로 이용하기 위한 연구가 수행되었다. 일 예로 대한민국 등록특허 10-1661339호는 프락토 올리고당 과일청 및 그 제조방법에 관한 것으로, 설탕 대신 프락토 올리고당을 사용하여 과일청을 제조함으로써 대사성 질환을 앓은 사람도 안심하고 섭취할 수 있다고 개시하고 있다.In line with this trend, studies have been conducted to use various sweeteners as processed food materials. For example, Korean Patent Registration No. 10-1661339 relates to fructo-oligosaccharide fruit cheong and its manufacturing method, and discloses that a person suffering from metabolic diseases can safely consume it by manufacturing fruit cheong using fructo-oligosaccharide instead of sugar. have.

한편 사카린은 설탕보다 가격이 싸고 당도는 300배 이상 높으며 설탕 가격이 불안정했던 시기에 설탕의 대체품으로 사용되었다. 또한, 사카린은 인체에서 대사 작용하지 않으며 소화기에 흡수되지 않고 배설된다. 따라서 칼로리에 영향을 미치지 않고 특히 당뇨병 환자에게는 설탕을 섭취하지 않고도 단맛의 욕구를 충족시킬 수 있는 제품이다. 그러나 사카린이 방광암을 유발한다는 발표가 있은 이후 발암 물질이라는 논란이 있었으나, 1993년 세계보건기구(WHO)에서 인체에 안전한 감미료임이라는 사실이 증명되어 보고되었다.On the other hand, saccharin was cheaper than sugar, and its sugar content was more than 300 times higher, and was used as a substitute for sugar during a time when sugar prices were unstable. In addition, saccharin does not metabolize in the human body and is excreted without being absorbed by the digestive system. Therefore, it does not affect calories, and especially for diabetics, it is a product that can satisfy the desire for sweetness without ingesting sugar. However, after the announcement that saccharin causes bladder cancer, there has been controversy that it is a carcinogen, but in 1993, the World Health Organization (WHO) proved that it is a safe sweetener and reported.

대한민국 등록특허 10-1661339호Korean Patent Registration No. 10-1661339

상술한 종래의 문제점을 해결하기 위해 본 발명은 소비자의 기호도를 유지하면서 설탕의 함량을 저감시킨 저설탕 과일청에 대해 예의 연구를 수행한 결과, 사카린과 결정포도당을 이용하는 경우 단맛이 적절이 유지되면서도 칼로리는 낮은 과일청 제조가 가능한 시럽을 제공하고자 하는데 그 목적이 있다.In order to solve the above-described conventional problem, the present invention has conducted a thorough study on a low-sugar fruit cheongsam with reduced sugar content while maintaining consumer preference, while using saccharin and crystalline glucose, while maintaining adequate sweetness. Its purpose is to provide a syrup that can produce low-calorie fruit scent.

상술한 기술적 과제를 해결하기 위해 본 발명에 따른 과일청을 이용한 과일 시럽 제조방법은 과일청을 준비하는 단계와, 상기 과일청을 체에 걸러 과일을 분리하여 제거한 후 프락토올리고당 및 양배추즙을 첨가하여 중탕으로 가열하는 단계 및 세척 후 살균된 용기에 제조된 과일 시럽을 투입하고, 용기를 냉각하는 단계를 포함하는 것을 특징으로 한다.In order to solve the above-described technical problem, a fruit syrup manufacturing method using a fruit fruit according to the present invention includes the steps of preparing a fruit fruit, sifting the fruit through a sieve to separate and remove the fruit, and then adding fructooligosaccharide and cabbage juice. It characterized in that it comprises the step of heating with a water bath and the step of injecting the prepared fruit syrup into a sterilized container after washing, and cooling the container.

본 발명에 따르면, 종래와는 차별적으로 과일청과 과일시럽에 비해 설탕의 양이 감소되고, 프락토올리고당을 함유함으로써, 단맛을 유지하면서도 칼로리는낮고, 올리고당의 프리바이오틱스로의 기능을 기대할 수 있는 효과를 갖게 된다.According to the present invention, differently from the prior art, the amount of sugar is reduced compared to fruit fruits and fruit syrup, and by containing fructooligosaccharide, the calorie is low while maintaining sweetness, and the function of oligosaccharides as a prebiotic can be expected. It will have an effect.

도 1은 본 발명에 따른 과일청을 이용한 과일 시럽 제조방법을 나타낸 흐름도.1 is a flow chart showing a method of manufacturing a fruit syrup using a fruit cheong according to the present invention.

이하, 상기 목적 외에 본 발명의 다른 목적 및 특징들은 첨부 도면을 참조한 실시 예에 대한 설명을 통하여 명백히 드러나게 될 것이며, 다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가지고 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥상 가지는 의미와 일치하는 의미를 가진 것으로 해석되어야 하며, 본 출원에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.Hereinafter, other objects and features of the present invention in addition to the above objects will be clearly revealed through the description of the embodiments with reference to the accompanying drawings, and unless otherwise defined, all terms used herein including technical or scientific terms are the present invention. It has the same meaning as commonly understood by those of ordinary skill in the art to which the invention belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and should not be interpreted as an ideal or excessively formal meaning unless explicitly defined in the present application. Does not.

먼저, 도 1에 도시한 바와 같이, 본 발명에 따른 과일청을 이용한 과일 시럽 제조방법은 크게 과일청을 준비하는 단계, 상기 과일청을 체에 걸러 과일을 분리하여 제거한 후 프락토올리고당 및 양배추즙을 첨가하여 중탕으로 가열하는 단계 및 세척 후 살균된 용기에 제조된 과일 시럽을 투입하고, 용기를 냉각하는 단계를 거쳐 제조된다.First, as shown in Figure 1, the fruit syrup manufacturing method using the fruit juice according to the present invention is a step of largely preparing a fruit juice, the fruit juice is filtered through a sieve to separate and remove the fruit, and then fructooligosaccharide and cabbage juice. It is prepared through the steps of adding and heating with a bath, and then adding the prepared fruit syrup to a sterilized container after washing, and cooling the container.

더욱 상세하게 설명하면, 과일청을 체에 걸러 과일을 분리하여 제거한 후 프락토올리고당 및 양배추즙을 첨가하여 중탕으로 가열하여 과일 시럽을 제조한다.In more detail, a fruit syrup is prepared by filtering the fruit through a sieve to separate and remove the fruit, and then adding fructooligosaccharide and cabbage juice and heating it in a bath.

시럽 제조를 위해 과일청을 체에 걸러 고형의 과일을 제거한다.To make syrup, the fruit juice is sifted to remove solid fruits.

이후 프락토올리고당 및 양배추즙을 첨가한 후 각 성분이 적절히 용해되어 혼합되게 하기 위해서 50 내지 60 ℃ 내외의 온도로 중탕 가열한다.After the fructooligosaccharide and cabbage juice are added, a bath is heated to a temperature of about 50 to 60° C. in order to properly dissolve and mix each component.

이때 상기 과일청 100 중량부에 대해 상기 프락토올리고당 35 내지 45 중량부 및 상기 양배추즙 10 내지 30 중량부를 사용한다.At this time, 35 to 45 parts by weight of the fructooligosaccharide and 10 to 30 parts by weight of the cabbage juice are used based on 100 parts by weight of the fruit green.

다음으로, 세척 후 살균된 용기에 제조된 과일 시럽을 [0049] 투입하고, 용기를 냉각한다.Next, after washing, the prepared fruit syrup is put into a sterilized container, and the container is cooled.

제조된 제품이 변질이 방지되도록 진공 상태를 유지할 수 있도록 용기를 냉각하는 것으로 본 발명에 따른 시럽의 제조가 이루어진다.The production of the syrup according to the present invention is accomplished by cooling the container to maintain a vacuum state so that the manufactured product is prevented from deterioration.

한편, 본 발명에서의 과일청은 감미료인 설탕 대신 사카린과 결정포도당을 포함하는 저설탕 과일청이다.On the other hand, the fruit green in the present invention is a low-sugar fruit green containing saccharin and crystalline glucose instead of sugar, which is a sweetener.

구체적으로 본 발명의 저설탕 과일청은 과일, 설탕, 사카린 [0022] 및 결정포도당을 함유한다.Specifically, the low-sugar fruit cheong of the present invention contains fruit, sugar, saccharin and crystalline glucose.

상기 과일은 특별히 제한되지는 않으며, 자몽, 자두, 오디, 아로니아, 블루베리, 블랙베리, 매실, 키위, 포도, 망고, 체리, 딸기, 바나나, 파인애플, 감, 사과, 오렌지, 유자, 배, 복숭아 등이 가능하다.The fruits are not particularly limited, and grapefruit, plum, mulberry, aronia, blueberry, blackberry, plum, kiwi, grape, mango, cherry, strawberry, banana, pineapple, persimmon, apple, orange, citron, pear, Peaches, etc. are possible.

과일은 세척 후 필요한 경우 씨를 제거하거나 과피를 제거하고 과육 부분을 슬라이스 해서 사용한다.After washing the fruit, if necessary, remove the seeds or peel and slice the flesh.

본 발명의 일 실시예에 따른 과일청은 상기 과일 100 중량부에 대해 상기 설탕 10 내지 15 중량부, 상기 사카린 00125 내지 025 중량부 및 상기 결정포도당 02375 내지 475 중량부를 포함한다.The fruit green according to an embodiment of the present invention includes 10 to 15 parts by weight of the sugar, 00125 to 025 parts by weight of the saccharin, and 02375 to 475 parts by weight of the crystalline glucose based on 100 parts by weight of the fruit.

이때 상기 사카린과 결정포도당의 함량이 상기 범위 미만인 소비자 기호도가 떨어지고, 이와 반대로 상기 범위를 초과하는 경우 과일청의 과일 고유의 맛이 떨어지므로, 상기 범위 내에서 적절히 사용한다.At this time, consumer preference in which the content of saccharin and crystalline glucose is less than the above range decreases, and on the contrary, when the content of the saccharin and crystalline glucose exceeds the above range, the inherent taste of the fruit of the fruit green is degraded, and therefore, it is appropriately used within the above range.

본 발명의 저설탕 과일청을 이용하여 저설탕 과일 시럽의 제조가 가능하며 본 발명에 따른 저설탕 과일시럽은 저설탕 과일청, 프락토올리고당 및 양배추즙을 함유한다.It is possible to prepare a low-sugar fruit syrup using the low-sugar fruit juice of the present invention, and the low-sugar fruit syrup according to the present invention contains low-sugar fruit blue, fructooligosaccharide, and cabbage juice.

본 발명의 일 실시예에 따른 과일 시럽은 상기 과일청 100 중량부에 대해 상기 프락토올리고당 35 내지 45 중량부 및 상기 양배추즙 10 내지 30 중량부를 포함한다.The fruit syrup according to an embodiment of the present invention includes 35 to 45 parts by weight of the fructooligosaccharide and 10 to 30 parts by weight of the cabbage juice based on 100 parts by weight of the fruit green.

이때 상기 프락토올리고당의 함량이 상기 범위 미만이면 과일 시럽이 변질되어 보관 기간이 짧아 질 수 있고 이와 반대로 상기 범위를 초과하면 점성이 증가하고, 너무 달아지기 때문에 관능적 특성이 저하된다.At this time, if the content of the fructooligosaccharide is less than the above range, the fruit syrup may deteriorate and the storage period may be shortened. On the contrary, if the content of the fructooligosaccharide is less than the above range, the storage period may be shortened.

또한 양배추즙의 함량이 상기 범위 미만이면 첨가에 따른 효과가 미미하고, 상기 범위를 초과하여 첨가되는 경우 오히려 과일 시럽의 풍미와 향기를 떨어뜨릴 소지가 있으므로, 상기 범위 내에서 사용한다.In addition, if the content of cabbage juice is less than the above range, the effect of the addition is insignificant, and if it is added beyond the above range, it may rather degrade the flavor and aroma of the fruit syrup, so it is used within the above range.

상기 프락토올리고당은 아스파라거스, 과일, 우엉 등에 함유되어 있으며, 체내 효소에 의해 가수분해 되지 않는 난소화성 당으로 장내 유용균에 의해 이용되고 충치 발생에도 거의 관여하지 않는 기능성 당이다. 또한 설탕섭취에 제한을 받는 당뇨병 환자의 감미료로 이용되고, 변비개선, 지질대사개선에됴 효과가 있다.The fructo-oligosaccharide is contained in asparagus, fruit, burdock, and the like, and is a functional sugar that is not hydrolyzed by enzymes in the body, and is used by useful bacteria in the intestine, and is rarely involved in the occurrence of tooth decay. It is also used as a sweetener for diabetic patients who are limited by sugar intake, and has an effect on improving constipation and lipid metabolism.

따라서 본 발명의 저설탕 과일 시럽은 단맛을 유지하면서도 저칼로리이면서, 프락토올리고당을 함유하여 올리고당의 프리바이오틱스로의 기능을 기대할 수 있다.Therefore, the low-sugar fruit syrup of the present invention can be expected to function as a prebiotic of oligosaccharides by containing fructo-oligosaccharides while maintaining sweet taste while being low in calories and containing fructo-oligosaccharides.

이와 같은 제조방법으로 이루어진 본 발명에 따른 과일청을 이용한 과일 시럽 제조방법은 종래와는 차별적으로 과일청과 과일시럽에 비해 설탕의 양이 감소되고, 프락토올리고당을 함유함으로써, 단맛을 유지하면서도 칼로리는낮고, 올리고당의 프리바이오틱스로의 기능을 기대할 수 있는 효과를 갖게 된다.The fruit syrup manufacturing method using the fruit fruit according to the present invention made of such a manufacturing method has a reduced amount of sugar compared to the fruit fruit and fruit syrup, and contains fructooligosaccharides, differently from the prior art, so that the calorie is maintained while maintaining the sweet taste. It is low and has an effect that can be expected to function as a prebiotic of oligosaccharides.

이상과 같이 본 발명에서는 구체적인 구성 요소 등과 같은 특정 사항들과 한정된 실시예 및 도면에 의해 설명되었으나 이는 본 발명의 보다 전반적인 이해를 돕기 위해서 제공된 것일 뿐, 본 발명은 상기의 실시예에 한정되는 것은 아니며, 본 발명이 속하는 분야에서 통상적인 지식을 가진 자라면 이러한 기재로부터 다양한 수정 및 변형이 가능하다.As described above, in the present invention, specific matters such as specific components, etc., and limited embodiments and drawings have been described, but this is provided only to help a more general understanding of the present invention, and the present invention is not limited to the above embodiments. , If a person of ordinary skill in the field to which the present invention belongs, various modifications and variations are possible from these descriptions.

따라서, 본 발명의 사상은 설명된 실시예에 국한되어 정해져서는 아니 되며, 후술하는 특허청구범위뿐 아니라 이 특허청구범위와 균등하거나 등가적인 변형이 있는 모든 것들은 본 발명 사상의 범주에 속한다고 할 것이다.Therefore, the spirit of the present invention is limited to the described embodiments and should not be defined, and all those having variations equivalent or equivalent to the claims, as well as the claims to be described later, will be said to belong to the scope of the spirit of the present invention. .

Claims (1)

과일청을 준비하는 단계;
상기 과일청을 체에 걸러 과일을 분리하여 제거한 후 프락토올리고당 및 양배추즙을 첨가하여 중탕으로 가열하는 단계; 및
세척 후 살균된 용기에 제조된 과일 시럽을 투입하고, 용기를 냉각하는 단계;를 포함하는 것을 특징으로 하는 과일청을 이용한 과일 시럽 제조방법.
Preparing a fruit cheong;
Filtering the fruit through a sieve to separate and remove the fruit, adding fructo-oligosaccharide and cabbage juice, and heating it with a bath; And
Injecting the prepared fruit syrup into a sterilized container after washing, and cooling the container.
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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101661339B1 (en) 2014-01-10 2016-09-29 이연상 Fructooligosaccharide fruits syrup and manufacturing method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101661339B1 (en) 2014-01-10 2016-09-29 이연상 Fructooligosaccharide fruits syrup and manufacturing method thereof

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