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Priority to KR1019900019915ApriorityCriticalpatent/KR920011377A/en
Publication of KR920011377ApublicationCriticalpatent/KR920011377A/en
과일연젤리의 제조방법Manufacturing method of fruit lotus jelly
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
Claims (3)
과일의 과육과 과즙 또는 과즙을 넣지않은 젤리를 투명 또는 불투명 식품수지용기에 넣어 접착 또는 밀봉하여 살균하는 것에 있어서, 젤리의 내부에 과육이 투명상태로 나타나며 젤리는 스푼으로 떠서 먹을수도 있고 마실수도 있는 연한 젤리의 제조방법.In the pasteurization of fruit pulp, fruit juice or juice-free jelly in transparent or opaque food resin containers, the paste appears as a transparent state in the inside of jelly, and jelly can be eaten or drunk with a spoon. Method for preparing light jelly.제1항에 있어서, 젤리에 대해 설탕 4-5% 젤리제 0. 1-1%를 과즙과 물에 혼합하고 액상과당 5-20%가당하여 용해하고 식물섬유(화이바론, 폴리덱스트로스, 화인화이바, 썬 화이바등)2-4% 구연산 0. 1-0. 5%를 용해한 젤리 40-90% 주입하여 과일향료를 일정비율로 배합한 당도 5-35° BX. PH3. 0-5. 5로 하는 과일연젤리.According to claim 1, Jelly 1-5% of sugar 4-5% jelly to the jelly is mixed with fruit juice and water, 5-20% of the liquid fructose is dissolved and dissolved in plant fibers (fiberon, polydextrose, fiber, 2-4% citric acid 0.1-1-0. 5% dissolved jelly 40-90% infused with a certain proportion of fruit fragrance 5-35 ° BX. PH3. 0-5. Fruit lotus jelly made with 5.제1항에 있어서, 용기중 다층의 합성수지는 130-250℃의 열판에 의해 접착시키고 罐(CAN)은 밀봉용기에서 밀봉한 다음 80-95℃ 열탕에서 15-30분간 저온 살균한 과일연젤리.The fruit soft jelly according to claim 1, wherein the multi-layered synthetic resin in the container is bonded by a hot plate at 130-250 ° C., and the CAN is sealed in a sealed container and then pasteurized for 15-30 minutes in an 80-95 ° C. hot water.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019900019915A1990-12-051990-12-05
Manufacturing method of fruit lotus jelly
KR920011377A
(en)
Effects of colored transparent cellophane films and colorless transparent cellophane films coated respectively with pyridine, benzophenone, and p-aminobenzoic acid on the sunlight accelerated oxidation of edible soybean oil