KR20230001608U - 농축액과 향이 첨가된 말린 과일청 - Google Patents
농축액과 향이 첨가된 말린 과일청 Download PDFInfo
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- 235000020357 syrup Nutrition 0.000 title claims abstract description 23
- 235000011869 dried fruits Nutrition 0.000 title claims abstract description 14
- 235000008504 concentrate Nutrition 0.000 title claims abstract description 11
- 239000012141 concentrate Substances 0.000 title claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 24
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 235000019634 flavors Nutrition 0.000 claims abstract description 12
- 235000013599 spices Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 235000012907 honey Nutrition 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 235000013311 vegetables Nutrition 0.000 claims abstract 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 3
- 244000228451 Stevia rebaudiana Species 0.000 claims description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
- 235000017803 cinnamon Nutrition 0.000 claims description 3
- 235000008216 herbs Nutrition 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- 229920001542 oligosaccharide Polymers 0.000 claims description 3
- 150000002482 oligosaccharides Chemical class 0.000 claims description 3
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000010447 xylitol Nutrition 0.000 claims description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
- 229960002675 xylitol Drugs 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 244000269722 Thea sinensis Species 0.000 claims 1
- 240000008866 Ziziphus nummularia Species 0.000 claims 1
- 239000007788 liquid Substances 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 150000008163 sugars Chemical class 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 4
- 239000002075 main ingredient Substances 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 238000007710 freezing Methods 0.000 abstract description 3
- 230000008014 freezing Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 239000007961 artificial flavoring substance Substances 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- -1 sugar Chemical class 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 3
- 241001247821 Ziziphus Species 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000007865 diluting Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L27/33—Artificial sweetening agents containing sugars or derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L27/34—Sugar alcohols
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L27/35—Starch hydrolysates
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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Abstract
본 고안은 여러 모양의 말린 과일청으로 보기에도 예쁘지만 사용하기에 우선 편리하다. 1회분으로 포장된 비닐에 들어있는 말린 과일청을 용기에 담아 물을 붓기만 하면 되는 것으로 간편함이 장점이다. 그러나 말린 과일청은 말린 재료를 사용하기에 향과 맛이 적어 과일 농축액과 같은 진한 맛이 나는 농축액과 향신료와 천연향, 인공향을 첨가하여 액상 과일청 맛에 뒤지지 않게 하고자 한다.
본 고안을 실시하기 위해서는 우선 말린 주재료가 필요하다. 과일이나 잎류, 꽃류, 약재나 야채 등을 건조시켜 설탕이나 조청, 물엿, 꿀 또는 시럽 등 당류에 농축액과 향신료, 향을 첨가하여 약 130도 아래, 2분 이내로 끓인 후 말린 주재료에 섞어 모양과 크기에 맞춰 성형한다.
당류와 주재료의 비율은 나중에 물에 잘 녹기 위해 약 3:7 정도로 하며 낮은 온도에서 짧은 시간 끓여 당류가 사탕처럼 딱딱하게 굳어지는 것을 방지한다.
성형한 말린 과일청은 찬바람이나 냉동 과정을 거친 후 내용물을 낱개로 비닐 포장을 한다.
본 고안을 실시하기 위해서는 우선 말린 주재료가 필요하다. 과일이나 잎류, 꽃류, 약재나 야채 등을 건조시켜 설탕이나 조청, 물엿, 꿀 또는 시럽 등 당류에 농축액과 향신료, 향을 첨가하여 약 130도 아래, 2분 이내로 끓인 후 말린 주재료에 섞어 모양과 크기에 맞춰 성형한다.
당류와 주재료의 비율은 나중에 물에 잘 녹기 위해 약 3:7 정도로 하며 낮은 온도에서 짧은 시간 끓여 당류가 사탕처럼 딱딱하게 굳어지는 것을 방지한다.
성형한 말린 과일청은 찬바람이나 냉동 과정을 거친 후 내용물을 낱개로 비닐 포장을 한다.
Description
본 고안은 말린 과일청으로 말린 재료로 사용 하다보니 음용시 향과 맛이 떨어지는 것을 보안하기 위해 당류에 과일 및 기타 농축액, 향신료, 천연향 및 인공향을 첨가하여 만든 것이다.
기존의 과일청은 생과일을 당류와 섞어 액상으로 만든 것으로 뜨거운 물이나 얼음 물에 액상 과일청을 희석하여 마시는 경우가 많다. 액상인 과일청은 주로 병에 한꺼번에 담겨져 있어 먹을 때마다 적당량을 따라야 하며 과한 당분 사용으로 건강에 좋지 않고 끈적임에 사용시와 보관상의 불편함이 많았다.
그래서 말린 재료를 당류에 섞어 고형으로 성형한 과일청은 먹기에도 편하고 보관상 이점이 많지만 순수하게 말린 재료에 당분만 섞어서 뜨거운 물에 우려 먹기에는 그 맛과 향이 약하다는 단점이 있다.
본 고안은 과일청을 먹기 편하게 1회 먹는 양으로 소분하고 액상인 아닌 고형물인 특징이 있다. 액상이 아니지만 물에 타서 마실 때 당분이 쉽게 녹아야 하며 반면 개별 포장하기에 포장지에 들러 붙지않을 정도의 고형물이어야 한다. 또한 맛과 풍미를 살리기 위해 당분에 과일, 생강, 대추 등 농축액을 첨가하고 향신료와 천연향이나 합성향을 첨가하고자 한다.
본 고안을 위해서 설탕이나 조청, 물엿, 올리고당, 꿀, 스테비아, 자이리톨, 환원당 또는 시럽 등 당류에 과일 농축액이나 생강, 대추 농축액등을 13:6 비율로 넣고 향을 내기 위해 계피와 같은 향신료, 천연향, 인공향, 약간의 소금을 첨가한다. 이것을 사탕처럼 굳어지는 것을 방지하기 위해 온도를 130도 아래로 2분이상 끓지 않게하여 잘 녹여 섞은 후 말린 과일이나 말린 차류, 말린 약재 등 재료를 녹인 당분에 묻혀 크기와 모양에 맞게 성형한다. 알맞게 굳히기 위해 찬 바람이나 냉동으로 당분을 식힌 후 낱개로 비닐 포장한다.
본 고안은 여러 모양의 말린 과일청으로 보기에도 예쁘지만 사용하기에 우선 편리하다. 1회분으로 포장된 비닐에 들어있는 말린 과일청을 용기에 담아 물을 붓기만 하면 되는 것으로 간편함이 장점이다. 과일청을 따르려고 따로 숟가락을 사용하지도 않아도 되며 말린 과일을 사용하기에 과한 당분을 사용하지 않고도 장기간 보관이 가능하다. 또한 농축액과 향을 첨가하여 맛도 액상 과일청에 뒤지지 않다.
완성된 말린 과일청이다.
본 고안을 실시하기 위해서는 우선 당분을 제조하는 과정이 필요하다. 설탕이나 조청, 물엿, 올리고당, 꿀, 스테비아, 자이리톨, 환원당 또는 시럽 등 당류에 과일 농축액이나 생강, 대추 농축액등을 13:6 비율로 넣고 향을 내기 위해 계피와 같은 향신료, 천연향, 인공향, 약간의 소금을 첨가하여 약 130도 아래, 2분 이내로 끓인 후 말린 주재료 즉 말린 과일, 말린 약재, 말린 꽃 등 섞어 모양과 크기에 맞게 1회분씩 성형한다.
당류와 주재료의 비율은 나중에 물에 잘 녹기 위해 약 3:7 정도로 하며 당류를 낮은 온도에서 짧은 시간 끓여 사탕처럼 딱딱하게 굳어지는 것을 방지한다.
성형한 말린 과일청은 잘 굳히기 위해 찬바람이나 냉동 과정을 거친 후 낱개로 비닐 포장을 한다.
1. 말린 재료
2. 굳힌 당분
2. 굳힌 당분
Claims (1)
- 설탕, 조청, 물엿, 올리고당, 꿀, 스테비아, 자이리톨, 환원당,시럽 등 당류에 과일 농축액이나 생강, 대추 농축액 등을 넣고 향을 내기 위해 계피, 생강과 같은 향신료, 천연향, 인공향, 약간의 소금을 첨가하여 끓여 녹인 후 말린 과일, 말린 약재, 말린 차, 말린 꽃, 말린 야채 등에 묻혀 모양과 크기에 맞게 1회분씩 성형해 냉동이나 찬바람으로 건조시킨 후 개별 포장한 말린 과일청
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR2020220000293U KR20230001608U (ko) | 2022-01-25 | 2022-01-25 | 농축액과 향이 첨가된 말린 과일청 |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR2020220000293U KR20230001608U (ko) | 2022-01-25 | 2022-01-25 | 농축액과 향이 첨가된 말린 과일청 |
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| Publication Number | Publication Date |
|---|---|
| KR20230001608U true KR20230001608U (ko) | 2023-08-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR2020220000293U KR20230001608U (ko) | 2022-01-25 | 2022-01-25 | 농축액과 향이 첨가된 말린 과일청 |
Country Status (1)
| Country | Link |
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| KR (1) | KR20230001608U (ko) |
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