KR890001581B1 - A process for the production of a plum beverage - Google Patents
A process for the production of a plum beverage Download PDFInfo
- Publication number
- KR890001581B1 KR890001581B1 KR1019860006849A KR860006849A KR890001581B1 KR 890001581 B1 KR890001581 B1 KR 890001581B1 KR 1019860006849 A KR1019860006849 A KR 1019860006849A KR 860006849 A KR860006849 A KR 860006849A KR 890001581 B1 KR890001581 B1 KR 890001581B1
- Authority
- KR
- South Korea
- Prior art keywords
- plum
- plums
- production
- water
- adjust
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract 3
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 235000013361 beverage Nutrition 0.000 title abstract description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 12
- 235000011121 sodium hydroxide Nutrition 0.000 claims abstract description 4
- 235000000346 sugar Nutrition 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 9
- 235000021018 plums Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 238000003306 harvesting Methods 0.000 claims description 2
- 230000005070 ripening Effects 0.000 claims description 2
- 239000012895 dilution Substances 0.000 claims 1
- 238000010790 dilution Methods 0.000 claims 1
- 239000000243 solution Substances 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 1
- 150000008163 sugars Chemical class 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23V2300/24—Heat, thermal treatment
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 매실음료를 만들 목적으로 한 제조방법이다. 종래의 매실은 쨈을 목적으로 또는 술을 만드는데 주로 사용해 왔으나 이번 발명은 음료를 목적으로 만든 것이다. 이와같이 본 발명의 제조방법을 상세히 설명하면 다음과 같다. 숙도가 85-90%정도의 완숙된 매실을 채취하여 이를 세정한 후 물기를 완전히 없애고 1kg을 그대로 삶고 파쇄한 후에 씨와 살을 완전히 분리하면 매실살 700g정도의 매실살이 나오면 섭씨 80℃ -100℃ 정도로 가열하여 1시간후에는 너무 신맛이 많기 때문에 이것에 가성소다을 첨가 산을 pH 3.0으로 조정한 후 햇빛을 이용한 천일 건조방법으로 이용하여 수분 15-16%정도로 조정하여 파쇄로울러로 부순 다음 이를 가는채로 쳐서 가루로 만든다. 또는 인공적으로 열을 가하여 수분을 없애는 인공 건조방법을 이용하여 할 수도 있다. 이렇게 하여 수분을 제거하면 400g정도의 가루가 생산되게 된다. 여기에 콩 100g을 희석하여 500g의 매실가루가 생산되는데 여기에 첨가한 콩도 볶아서 가루로 만들어 매실가루에 혼합한다. 물 100cc에 생산된 매실가루 20g정도와 희석하여 거름종이로 거르듯이 물을 완전히 걸러 찌꺼기와 분류하여 걸러진 물에 당류를 혼합하면 pH 3.5-4.0으로 조정되어 아주 맛이 좋은 매실음료가 생산이 된다. 80℃ -100℃ 끓인 상태에서 첨가물을 가하여 물에 희석하여 마셔도 본래의 맛은 변함이 없으나 오래 보관하기 곤란하므로(통조림으로는 가능함) 건조 분쇄가루로 만든 것이다. 완숙 85-90%의 매실을 수확하는데는 노랗게 익은 매실만이 본연의 향을 많이 간직한 상태이기 때문에 이때 수확을 함으로서 질이 좋은 매실은 먹기는 하나 신맛(산성)이 많기 때문에 그 싯맛을 중화하기 위하여 가성소다 용액, 콩, 당류(설탕)첨가하여 pH 3.5-4.0으로 조정 맛이 좋은 음료를 만든 것이다. 이와같이 제조한 음료는 향긋한 풍미를 가지며 맛이 좋은 음료의 생산은 물론 농촌 소득증대에도 큰 몫을 하게 될 것이다.The present invention is a production method for the purpose of making plum drink. Conventional plums have been used mainly for making sake or for making alcohol, but the present invention is made for the purpose of beverages. Thus, the manufacturing method of the present invention will be described in detail as follows. After ripening the ripened plums of 85-90%, wash them, remove the water completely, boil 1kg and crush them, and then completely separate the seeds and flesh. When the plum flesh comes out with 700g plum flesh, 80 ℃ -100 ℃ After 1 hour of heating, it is too sour. After adding caustic soda, adjust the acid to pH 3.0 and adjust it to 15-16% of moisture by sun drying method using sunlight. To powder. Alternatively, the artificial drying method may be performed by artificially applying heat to remove moisture. In this way, when the water is removed, about 400g of powder is produced. 100 g of soybeans are diluted to produce 500 g of plum powder. Roast the added beans to make powder and mix with plum powder. After diluting with about 20g of plum powder produced in 100cc of water and dividing it with filter paper, the mixture is sorted with waste and mixed with saccharides in the filtered water to adjust the pH to 3.5-4.0 to produce a very tasty plum drink. . It is made of dry pulverized powder since it can be stored in 80 ℃ -100 ℃ and added with additives and diluted with water. To harvest the ripe 85-90% of plums, only the yellow ripe plums have a lot of inherent scents. At this time, the good quality plums are eaten, but there are many sour (acidic) foods. Caustic soda solution, soybeans and sugar (sugar) are added to adjust the pH to 3.5-4.0. Drinks made in this way will have a great flavor and will contribute to the rural income increase as well as the production of delicious drinks.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019860006849A KR890001581B1 (en) | 1986-08-20 | 1986-08-20 | A process for the production of a plum beverage |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019860006849A KR890001581B1 (en) | 1986-08-20 | 1986-08-20 | A process for the production of a plum beverage |
Publications (2)
Publication Number | Publication Date |
---|---|
KR880002469A KR880002469A (en) | 1988-05-09 |
KR890001581B1 true KR890001581B1 (en) | 1989-05-09 |
Family
ID=19251788
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019860006849A KR890001581B1 (en) | 1986-08-20 | 1986-08-20 | A process for the production of a plum beverage |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR890001581B1 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100383811B1 (en) * | 2000-10-02 | 2003-05-12 | 조덕봉 | A beverage using the extract of Cordyceps militaris Lentinus edodes and ume method thereof |
-
1986
- 1986-08-20 KR KR1019860006849A patent/KR890001581B1/en not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
KR880002469A (en) | 1988-05-09 |
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A201 | Request for examination | ||
G160 | Decision to publish patent application | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant | ||
LAPS | Lapse due to unpaid annual fee |