KR950026398A - Method for Making Blocked Instant Vegetable Juice - Google Patents

Method for Making Blocked Instant Vegetable Juice Download PDF

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Publication number
KR950026398A
KR950026398A KR1019940004397A KR19940004397A KR950026398A KR 950026398 A KR950026398 A KR 950026398A KR 1019940004397 A KR1019940004397 A KR 1019940004397A KR 19940004397 A KR19940004397 A KR 19940004397A KR 950026398 A KR950026398 A KR 950026398A
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KR
South Korea
Prior art keywords
weight
parts
vegetable juice
juice
vegetables
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Application number
KR1019940004397A
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Korean (ko)
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KR960007819B1 (en
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정홍권
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정홍권
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Priority to KR1019940004397A priority Critical patent/KR960007819B1/en
Publication of KR950026398A publication Critical patent/KR950026398A/en
Application granted granted Critical
Publication of KR960007819B1 publication Critical patent/KR960007819B1/en

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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
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • A23L2/395—Dry compositions in a particular shape or form
    • 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

Abstract

본 발명은 즉석 야채즙의 제조방법에 관한 것으로, 특히 야채의 특성에 맞는 전처리 과정을 거친 후 블럭형태로 동결건조를 하므로써, 야채 특유의 영양과 맛, 향이 완벽하게 보전되고 제품의 용해성과 보존성이 신장되어 편의성이 증대된 즉석 야채즙의 제조방법에 관한 것으로서, 그 제조공정은 원료가 되는 야채를 수세, 건조, 분쇄한 후 착즙과정에서 착즙액 100 중량부에 대해 구연산 0.01∼0.05중량부, 비타민 C 0.01∼0.05중량부, 토코페롤 0.02∼0.2중량부, 제2인산염 0.01∼0.05중량부 및 플루란 0.01∼0.2중량부를 첨가하고, 상기 착즙액에 구아검 0.01∼0.1중량부, 카제인산 나트륨 0.001∼0.01중량부 또는 알긴산나트륨 0.01∼0.1중량부중 어느 하나와 실리콘 수지 0.01∼0.1중량부, 덱스트린 5∼10중량부 및 폴리덱스트 로즈 1∼5중량부를 혼합, 교반하고 균질화하여 블럭형태로 동결건조시키는 바, 이와 같이 제조된 블럭화된 즉석 야채즙은 찬물 또는 더운물을 가하는 경우 다공질의 미세구조속으로 신속하게 침투되어 직접 갈아서 만든 야채즙과 같은 영양과 풍미를 가지면서도 충분리 현상이 일어나지 않는 품질개선의 효과와 블럭화시킴으로써 보존기간이 늘어나는 효과가 있다.The present invention relates to a method for producing instant vegetable juice, and in particular, by lyophilizing in a block form after a pretreatment process suitable for the characteristics of vegetables, the nutrition, flavor and aroma unique to vegetables are perfectly preserved and the solubility and preservation of the product It relates to a method for producing instant vegetable juice with increased convenience, the manufacturing process is washed with water, dried and pulverized vegetables as raw materials 0.01 to 0.05 parts by weight citric acid, 100 parts by weight of juice in the juice process, vitamin C 0.01 to 0.05 parts by weight, tocopherol 0.02 to 0.2 parts by weight, dibasic phosphate 0.01 to 0.05 parts by weight and pullulan 0.01 to 0.2 parts by weight, guar gum 0.01 to 0.1 parts by weight, sodium caseinate 0.001 to 0.01 parts by weight or 0.01 to 0.1 parts by weight of sodium alginate, 0.01 to 0.1 parts by weight of silicone resin, 5 to 10 parts by weight of dextrin and 1 to 5 parts by weight of polydex rose, are mixed, stirred and homogenized Freeze-dried in the form of a block. Blocked instant vegetable juice prepared in this way is rapidly penetrated into the porous microstructure when cold or hot water is applied, and has the same nutrition and flavor as the ground vegetable juice. There is an effect that the retention period is extended by blocking the quality improvement effect and blocking.

Description

블럭화된 즉석 야채즙의 제조방법Method for Making Blocked Instant Vegetable Juice

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (3)

야채류를 착즙한 후 냉동건조 처리를 하여 고형물로 전환시키는 방법에 있어서, 착즙과정에서 착즙액 100중량부에 대해 구연산 0.01∼0.05중량부, 비타민 C 0.01∼0.05중량부, 토코페롤 0.02∼0.2중량부, 제2인산염 0.01∼0.05중량부 및 플루란 0.01∼ 0.2중량부를 첨가한 후, 상기 착즙액에 구아검 0.01∼0.1중량부, 카제인산나트륨 0.001∼0.01중량부 또는 알긴산나트륨 0.01∼0.1중량부중 어느 하나와 실리콘 수지 0.01∼0.1중량부, 덱스트린 5∼10중량부 및 폴리덱스트로즈 1∼5중량부를 혼합, 교반하고 균질화하고 블럭형태로 동결건조시킴을 특징으로 하는 블럭화된 즉석 야채즙의 제조방법.In the method of converting the vegetables to solid after freeze-drying the juice, 0.01 to 0.05 parts by weight of citric acid, 0.01 to 0.05 parts by weight of vitamin C, 0.02 to 0.2 parts by weight of tocopherol, After adding 0.01 to 0.05 parts by weight of diphosphate and 0.01 to 0.2 parts by weight of pullulan, any one of 0.01 to 0.1 parts by weight of guar gum, 0.001 to 0.01 parts by weight of sodium caseate or 0.01 to 0.1 parts by weight of sodium alginate is added to the juice. And 0.01 to 0.1 parts by weight of silicone resin, 5 to 10 parts by weight of dextrin, and 1 to 5 parts by weight of polydextrose, mixing, stirring, homogenizing and lyophilizing in a block form. 제1항에 있어서, 야채류는 칡, 당근, 인삼, 마, 무우, 케일, 신선초, 미나리, 솔잎, 사과, 오이중에서 선택된 적어도 1종 이상임을 특징으로 하는 블럭화된 즉석 야채즙의 제조방법.The method of claim 1, wherein the vegetables are at least one selected from 칡, carrot, ginseng, hemp, radish, kale, fresh vinegar, buttercup, pine needles, apple, cucumber. 제1항에 제조된 야채즙의 고형물을 용기에 넣은 후 불활성 가스로 충전시킨 블럭화된 즉석 야채즙.Blocked instant vegetable juice of claim 1 wherein the solid of the vegetable juice prepared in claim 1 filled with an inert gas. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940004397A 1994-03-07 1994-03-07 Process of block shaped instant vegetable juice KR960007819B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940004397A KR960007819B1 (en) 1994-03-07 1994-03-07 Process of block shaped instant vegetable juice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940004397A KR960007819B1 (en) 1994-03-07 1994-03-07 Process of block shaped instant vegetable juice

Publications (2)

Publication Number Publication Date
KR950026398A true KR950026398A (en) 1995-10-16
KR960007819B1 KR960007819B1 (en) 1996-06-12

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Application Number Title Priority Date Filing Date
KR1019940004397A KR960007819B1 (en) 1994-03-07 1994-03-07 Process of block shaped instant vegetable juice

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040003915A (en) * 2002-07-04 2004-01-13 춘천시 Preparation of beverages with veverage raw material
KR100487856B1 (en) * 2002-08-26 2005-05-03 주식회사농심 Freeze-dried vegetable block containig radish and manufacturing process thereof
KR100801934B1 (en) * 2006-11-23 2008-02-12 주식회사농심 Method for preparation of aprout block for instant food and aprout block for instant food
KR102143504B1 (en) * 2020-02-11 2020-08-14 (주)리얼홈즈 Freeze-dried lemon block and manufacturing method thereof

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100568001B1 (en) * 2004-12-28 2006-04-05 주식회사농심 Preparing method of freeze-dryed radish sap block with preserved yasabi flavor

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040003915A (en) * 2002-07-04 2004-01-13 춘천시 Preparation of beverages with veverage raw material
KR100487856B1 (en) * 2002-08-26 2005-05-03 주식회사농심 Freeze-dried vegetable block containig radish and manufacturing process thereof
KR100801934B1 (en) * 2006-11-23 2008-02-12 주식회사농심 Method for preparation of aprout block for instant food and aprout block for instant food
KR102143504B1 (en) * 2020-02-11 2020-08-14 (주)리얼홈즈 Freeze-dried lemon block and manufacturing method thereof

Also Published As

Publication number Publication date
KR960007819B1 (en) 1996-06-12

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