KR20240000036U - Dried fruits and vegetables using freeze-dried sugar dough - Google Patents

Abstract

This design allows dried fruit juice to be used as jam and makes it easier to consume dried fruit when drinking it as tea. Existing fruit syrup made from fresh fruit has a lot of moisture, so it is difficult to use it as jam. Fruit syrup made from dried fruits has less moisture than conventional fruit syrup and is stored longer, so it can be used as jam and can be consumed hot or cold as tea when desired. Moreover, because the dried fruit is pulverized, the flavor of the water infused in water is deeper than before, and the dried fruit left over after steeping is also easy to consume without throwing it away due to the small particles.

Description

Dried fruits and vegetables using freeze-dried sugar dough}

The purpose of this invention is to allow people to eat the remaining dried fruit with a better texture when drinking dried fruit syrup. The purpose of existing dried fruit juice was to steep it in hot water and drink the water, but there was some hesitation about eating or discarding the remaining dried fruit. A big part of the hesitation about eating it was the texture. Dried fruits with some of their taste had a rough fiber feel without the sweetness, so it was bound to be unpalatable. Also, the part that made me hesitate to throw it away was that it was economically wasteful to steep expensive dried fruits and then throw them away.

Existing dried fruit syrup is a method of applying solidified syrup to dried fruits or dried vegetables or enclosing it. In detail, sugar, concentrate, powder, etc. are boiled together to make syrup and then applied to dried fruits to harden. Finely ground sugar is mixed with powder. There is a way to make a paste by adding ingredients and moisture to the dried fruit or enclosing it with the dried fruit. Dried fruit syrup divided into single servings is made by steeping it in hot water and drinking it, but we often throw away the remaining fruit other than the water.

The purpose of this invention is to make the remaining dried fruit soft without a rough texture and consume it together when enjoying dried fruit juice as tea. Even once soaked in water, due to the nature of dried fruit, some nutrients remain and fiber is also useful to the human body, so consuming both water and dried fruit is beneficial for both economic and health reasons. To do this, the process of crushing dried fruits to make syrup is necessary.

In order to solve the present invention, a step of grinding dried fruits or dried vegetables is necessary. You can also purchase and use dried fruit powder and dried vegetable powder here. Add moisture such as water, juice, vinegar, concentrate, fruit juice, sugar, stevia, citric acid, salt, various powders and additives to finely ground dried fruits or vegetables and bring to a boil. At this time, the ratio of dry powder to moisture is less than 1:1, and since there is less moisture than when making fresh fruit jam, it can be in the form of jam even if heat is applied for a short period of time. Boil it over a fire and once it has the properties of jam, seal it in a glass jar or a disposable plastic bag after cooling.

If you want a chewier taste, you can use dried fruit by crushing it into large pieces. The finished and sealed product can be put on bread and consumed as jam, or steeped in water and consumed as tea.

This design allows dried fruit juice to be used as jam and makes it easier to consume dried fruit when drinking it as tea. Existing fruit syrup made from fresh fruit has a lot of moisture, so it is difficult to use it as jam. Fruit syrup made from dried fruits has less moisture than conventional fruit syrup and is stored longer, so it can be used as jam and can be consumed hot or cold as tea when desired. Moreover, because the dried fruit is pulverized, it can be infused in water more than before, and the dried fruit left over after infusing is also easy to consume due to its small particles.

Figure 1 Fine particle dried fruit syrup that can be used as jam
Figure 2 Large particle dried fruit syrup that can be used as jam
Figure 3 Dried fruit juice applied as jam
Figure 4 Dried fruit juice applied as tea

In order to implement the present invention, the moisture content of fruits or vegetables is reduced by freeze-drying, hot air, or low-temperature drying. Grind dried fruits or vegetables with a grinder into small or coarse particles depending on preference. You can also use commercially available dried fruit or dried vegetable powder. The process involves adding moisture to pre-printed dried fruits or vegetables and boiling them over a fire. At this time, use water such as regular water or fruit juice, juice, vinegar, or concentrate for flavor. Add various powdered oils and additives such as sugar, stevia, salt, citric acid, pectin, and cinnamon. The ratio of total powder and moisture should be within 1:1. Add moisture and various powders to dried fruit and vegetable powders and boil for 10 minutes to reach the appropriate consistency. The reason it requires significantly less boiling time than traditional fresh fruit jam is because dried fruit has a low moisture content. When the consistency becomes similar to the properties of jam, place it in a glass bottle or a single-serve plastic bag and seal it. If you want a chewier taste, you can grind the dried fruit into large pieces and boil it. The finished dried fruit syrup can be put on bread or biscuits and consumed as jam, or steeped in water and consumed as tea.

doesn't exist

Claims (1)

Jam is made by grinding dried fruits or dried vegetables and mixing them with moisture such as water, fruit juice, juice, concentrate, vinegar, powders and additives such as sugar, stevia, cinnamon powder, citric acid, salt, and pectin and heating them over a fire. Dried fruit syrup available