KR880003583A - 과일주스로 곡물을 피복시키는 방법 - Google Patents
과일주스로 곡물을 피복시키는 방법 Download PDFInfo
- Publication number
- KR880003583A KR880003583A KR870009779A KR870009779A KR880003583A KR 880003583 A KR880003583 A KR 880003583A KR 870009779 A KR870009779 A KR 870009779A KR 870009779 A KR870009779 A KR 870009779A KR 880003583 A KR880003583 A KR 880003583A
- Authority
- KR
- South Korea
- Prior art keywords
- juice
- food product
- fruit juice
- factin
- sweet syrup
- Prior art date
Links
- 235000015203 fruit juice Nutrition 0.000 title claims 13
- 235000013305 food Nutrition 0.000 claims 23
- 239000006188 syrup Substances 0.000 claims 14
- 235000020357 syrup Nutrition 0.000 claims 14
- 238000000034 method Methods 0.000 claims 13
- 239000000203 mixture Substances 0.000 claims 13
- 235000009508 confectionery Nutrition 0.000 claims 12
- 239000011248 coating agent Substances 0.000 claims 5
- 238000000576 coating method Methods 0.000 claims 5
- 235000000346 sugar Nutrition 0.000 claims 5
- 235000015197 apple juice Nutrition 0.000 claims 4
- 235000015206 pear juice Nutrition 0.000 claims 4
- 235000013948 strawberry juice Nutrition 0.000 claims 4
- 235000013944 peach juice Nutrition 0.000 claims 3
- AOFUBOWZWQFQJU-SNOJBQEQSA-N (2r,3s,4s,5r)-2,5-bis(hydroxymethyl)oxolane-2,3,4-triol;(2s,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O.OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O AOFUBOWZWQFQJU-SNOJBQEQSA-N 0.000 claims 2
- 244000099147 Ananas comosus Species 0.000 claims 2
- 235000007119 Ananas comosus Nutrition 0.000 claims 2
- 244000018633 Prunus armeniaca Species 0.000 claims 2
- 235000009827 Prunus armeniaca Nutrition 0.000 claims 2
- 240000005809 Prunus persica Species 0.000 claims 2
- 235000006040 Prunus persica var persica Nutrition 0.000 claims 2
- 240000006365 Vitis vinifera Species 0.000 claims 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims 2
- 240000008042 Zea mays Species 0.000 claims 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 2
- 235000005822 corn Nutrition 0.000 claims 2
- 235000015201 grapefruit juice Nutrition 0.000 claims 2
- 235000012907 honey Nutrition 0.000 claims 2
- 229960004903 invert sugar Drugs 0.000 claims 2
- 150000008163 sugars Chemical class 0.000 claims 2
- 240000008790 Musa x paradisiaca Species 0.000 claims 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 1
- 125000000956 methoxy group Chemical group [H]C([H])([H])O* 0.000 claims 1
- 235000015205 orange juice Nutrition 0.000 claims 1
- 235000010987 pectin Nutrition 0.000 claims 1
- 229920001277 pectin Polymers 0.000 claims 1
- 239000001814 pectin Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1963—Products in which the original granular shape is maintained, e.g. parboiled rice coated with a layer
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/22—Coating agent
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
내용 없음
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (27)
- 반드시 건조 식료품으로 되며, 상기 건조 식료품이 최고 85중량%의 환원당을 갖는 감미 시럽과 팩틴용액의 혼합물로 되는 피복물을 갖고, 상기 혼합물이 당으로 피복시킨 식료품과 유사한 감미도 및 풍미 프로필을 부여하기 위해 충분한 양으로 식료품에 피복되는 것을 특징으로 하며, 감미시킨 건조 식료품이 다른 감미시킨 건조 식료품과 함께 붙거나 클럼프되지 않는 감미시킨 건조 식료품.
- 제1항에 있어서, 식료품이 인스턴트 곡물식, 건포도, 대추야자, 복숭아, 살구, 파인애플 등 및 그의 혼합물로 되는 군 중에서 선택된 성원인 식료품.
- 제2항에 있어서, 식료품이 인스턴트 곡물식인 식료품.
- 제1항에 있어서, 감미 시럽 대 팩틴의 비가 20:1 내지 25:1인 식료품.
- 제3항에 있어서, 감미 시럽 대 팩틴의 비가 22:1인 식료품.
- 제1항에 있어서, 식료품에 피복시킨 피복물의 양이 건조 중량으로 2% 내지 45%인 식료품.
- 제6항에 있어서, 식료품에 피복시킨 피복물의 양이 건조 중량으로 7% 내지 18%인 식료품.
- 제1항에 있어서, 감미 시럽이 과일주스, 꿀, 옥수수 시럽, 흑설탕, 전화당 및 그의 혼합물로 되는 군중에서 선택된 성원인 식료품.
- 제8항에 있어서, 감미 시럽이 과일주스인 식료품.
- 제9항에 있어서, 과일주스가 사과주스, 배주스, 그레이프 프루트주스, 딸기주스 및 그의 혼합물로 되는 군 중에서 선택된 성원인 식료품.
- 제9항에 있어서, 과일주스가 사과주스, 배주스, 복숭아주스 및 딸기주스의 혼합물인 식료품.
- 제9항에 있어서, 과일주스가 농축 과일주스인 식료품.
- 제1항에 있어서, 감미 시럽중의 환원당의 농도가 60% 내지 80중량%인 식료품.
- a)(1) 물 중에 용해시킨 2% 내지 7% 팩틴용액 및 (2) 최고 85중량%의 환원당을 갖는 감미 시럽의 혼합물로 되는 혼합물을 제조하고, b) 혼합물을 피복시키기 전에 73.89℃(165℉) 내지 85℃(185℉)온도로 예열시키고, c) 식료품을 계열시킨 용액을 사용하여 건조 중량으로 2% 내지 45%의 양으로 피복시키고, d)피복시킨 식료품을 수분 함량 0.75% 내지 20.0중량%로 건조시키는 단계로 되는 건조 식료품의 감미방법.
- 제14항에 있어서, 식료품이 인스턴트 곡물식, 건포도, 대추야자, 복숭아, 살구, 파인애플 및 그의 혼합물로 되는 군 중에서 선택된 성원인 방법.
- 제15항에 있어서, 식료품이 인스턴트 곡물식인 방법.
- 제14항에 있어서, 팩틴용액중의 팩틴이 4.5% 내지 5.5%인 방법.
- 제14항에 있어서, 감미 시럽 대 팩틴의 비가 20:1 내지 25:1인 방법.
- 제18항에 있어서, 감미 시럽 대 팩틴의 비가 22:1인 방법.
- 제14항에 있어서, 식료품에 피복시킨 피복물의 양이 건조 중량으로 7% 내지 18%인 방법.
- 제14항에 있어서, 감미 시럽이 과일주스, 꿀, 옥수수 시럽, 흑설탕, 전화당 및 그의 혼합물로 되는 군 중에서 선택된 성원인 방법.
- 제14항에 있어서, 감미 시럽이 과일주스인 식료품.
- 제22항에 있어서, 과일주스가 사과주스, 배주스, 그레이프 프루트주스, 오렌지주스, 복숭아주스, 바나나주스, 딸기주스 및 그의 혼합물로 되는 군 중에서 선택된 성원인 방법.
- 제23항에 있어서, 과일주스가 사과주스, 배주스, 복숭아주스 및 딸기주스의 혼합물인 방법.
- 제14항에 있어서, 과일주스가 농축 과일주스인 방법.
- 제14항에 있어서, 팩틴이 고급 메톡시 팩틴인 방법.
- 제1항에 있어서, 감미 시럽중의 환원당의 농도가 60% 내지 80중량%인 방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US90451886A | 1986-09-05 | 1986-09-05 | |
US904.518 | 1986-09-05 | ||
US904518 | 1997-08-01 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR880003583A true KR880003583A (ko) | 1988-05-28 |
KR940010270B1 KR940010270B1 (ko) | 1994-10-22 |
Family
ID=25419290
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019870009779A KR940010270B1 (ko) | 1986-09-05 | 1987-09-04 | 과일 주스로 곡물을 피복시키는 방법 |
Country Status (2)
Country | Link |
---|---|
KR (1) | KR940010270B1 (ko) |
CA (1) | CA1334266C (ko) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3578057A1 (en) | 2018-06-04 | 2019-12-11 | Gat Givat Haim Cooperative Society For Preservation of Agricultrual Products Ltd. | Fruit flavoured compositions for coating farinaceous food material, process for their preparation and products coated with the composition |
-
1987
- 1987-08-06 CA CA000543908A patent/CA1334266C/en not_active Expired - Fee Related
- 1987-09-04 KR KR1019870009779A patent/KR940010270B1/ko not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
CA1334266C (en) | 1995-02-07 |
KR940010270B1 (ko) | 1994-10-22 |
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