KR890001581B1 - A process for the production of a plum beverage - Google Patents

A process for the production of a plum beverage Download PDF

Info

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
Application number
KR1019860006849A
Other languages
Korean (ko)
Other versions
KR880002469A (en
Inventor
김완수
Original Assignee
김완수
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 김완수 filed Critical 김완수
Priority to KR1019860006849A priority Critical patent/KR890001581B1/en
Publication of KR880002469A publication Critical patent/KR880002469A/en
Application granted granted Critical
Publication of KR890001581B1 publication Critical patent/KR890001581B1/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • A23L2/60Sweeteners
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00Processes
    • A23V2300/24Heat, 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

A method for the production of a plum beverage comprises (a) boiling and crushing plum having 80-90% maturity; (b) heating flesh of the plum at 80-100≰C for 1hr; (c) adjusting to pH 3.0 with caustic soda solution and drying; (d) adding 100g beans to the resulting mixtures and adjusting to pH 3.5-4.0 with sugars.

Description

매실음료의 제조방법Method of manufacturing plum drink

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)

숙도가 85-90%의 매실을 수확하여 이를 세정한 후 물기를 없애고 그대로 삶아서 파쇄한 후 씨와 살을 분리하여 매실살만 다시 섭씨 80℃ -100℃로 가열하여 1시간 후 가성소다 용액을 첨가 pH3.0으로 조정한 후 햇빛을 이용한 천일 건조방법을 이용 수분 15-16%로 조정하여 파쇄가루로 만들어 여기에 콩 100g을 첨가 물에 희석채에 걸러서 당류를 가미하여 pH3.5-4.0으로 조정되어 매실음료가 제조되는 방법.After ripening, harvest and wash plums of 85-90%, remove the water, boil and crush as it is, and then separate the seeds and flesh, heat the plums again to 80 ℃ -100 ℃, and add caustic soda solution after 1 hour. After adjusting to .0, adjust to 15-16% of moisture using sun-dried method using sunlight and make powder into crushed powder, and add 100g of soybeans to dilution in water and add sugar to adjust pH to 3.5-4.0 How plum drink is made.
KR1019860006849A 1986-08-20 1986-08-20 A process for the production of a plum beverage KR890001581B1 (en)

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)

* Cited by examiner, † Cited by third party
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

Also Published As

Publication number Publication date
KR880002469A (en) 1988-05-09

Similar Documents

Publication Publication Date Title
DE2844896C2 (en)
DE2210255A1 (en) Process for the processing of wood-poor non-tobacco plants for tobacco substitutes
KR100434198B1 (en) method for making ice cream with plum
KR100509905B1 (en) manufacture method for plum jam
KR890001581B1 (en) A process for the production of a plum beverage
KR19980023071A (en) Manufacturing method of rice snow drink
KR100238457B1 (en) The preparation of beverage from jujube
KR20170104328A (en) anchovy gangjeong and its manufacturing method
CN85108931B (en) The method for making of quick-dissolving essence of Job's tears
US2147521A (en) Citrus-cereal breakfast food and method of making same
KR20000020974A (en) Preparation method of makkeoli mixed glutinous rice and ginseng
KR100744583B1 (en) Apricot red pepper sauce and manufacturing method for the same
KR100322247B1 (en) The jam made ginseng and the manufacturing method of the ginseng jam.
CN113598259A (en) A preparation method of coffee containing Ganoderma spore powder
SU1738216A1 (en) Method for coffee substitute production
KR20150053739A (en) Method of producing high-quality coffee fermentation Coconut water
KR0149746B1 (en) The fermented rice punch containing pear
US1673275A (en) Process of making alcohol-reduced cereal beverages rich in proteins
KR102542539B1 (en) Red bean porridge manufacturing method
KR920008863B1 (en) Process for making corn-juice
SU43104A1 (en) Method of making glue
SU839475A1 (en) Method of producing tea-citrus tonic
KR102043974B1 (en) Manufacturing method of fermented soybean paste including sea weed fusiforme
KR100415976B1 (en) Method for manufacturing concentrated solution of sweet drink made from cinnamon
JPS6364194B2 (en)

Legal Events

Date Code Title Description
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