KR960003616A - 즉석 수정과의 제조방법 - Google Patents
즉석 수정과의 제조방법 Download PDFInfo
- Publication number
- KR960003616A KR960003616A KR1019940018050A KR19940018050A KR960003616A KR 960003616 A KR960003616 A KR 960003616A KR 1019940018050 A KR1019940018050 A KR 1019940018050A KR 19940018050 A KR19940018050 A KR 19940018050A KR 960003616 A KR960003616 A KR 960003616A
- Authority
- KR
- South Korea
- Prior art keywords
- cinnamon
- extract
- instant
- fertilization
- iii
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 230000004720 fertilization Effects 0.000 title claims abstract description 5
- 235000017803 cinnamon Nutrition 0.000 claims abstract 6
- 241000287828 Gallus gallus Species 0.000 claims abstract 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims 5
- 239000000706 filtrate Substances 0.000 claims 2
- 238000010438 heat treatment Methods 0.000 claims 2
- 235000011511 Diospyros Nutrition 0.000 claims 1
- 244000236655 Diospyros kaki Species 0.000 claims 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- 229930006000 Sucrose Natural products 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000006886 Zingiber officinale Nutrition 0.000 claims 1
- 238000009835 boiling Methods 0.000 claims 1
- 235000020230 cinnamon extract Nutrition 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 235000008397 ginger Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000008213 purified water Substances 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 241000723347 Cinnamomum Species 0.000 abstract 1
- 239000013078 crystal Substances 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/628—Saccharose, sucrose
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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 즉석 수정과의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 장기간 보존이 가능하고 맛과 풍미가 우수하고 색상이 균일하며 즉석에서 식음할 수 있는 즉석 수정과의 제조방법에 관한 것이다. 본 발명의 제조방법에서는 계피를 육계(肉桂)와 계지(桂枝)로 분리하여 일정 비율로 혼합사용하므로써 수정과의 맛과 색상을 균일화하고, 제조된 수정과를 레토르트 살균처리하므로써 장기간 유통 및 보존이 가능하며 즉석에서 식음할 수 있는 즉석 수정과를 대량으로 제조할 수 있다.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제 1 도는 본 발명의 즉석 수정과의 제조과정을 나타낸 공정도이다.
Claims (2)
- (ⅰ) 계피를 계지와 육계로 분리하여 중량비로 계지와 육계를 8 : 2 내지 6 : 4가 되도록 혼합하고 파쇄하여 파쇄한 계피 및 절단된 생강을 정제수에 가하고 비점까지 가열하여 계피를 추출시키는 공정 ; (ⅱ) 전기 계피 추출액에 곶감을 가하여 전체 추출액의 당도가 3.5 내지 5.5에 도달할 때까지 추출시키는 공정 ; (ⅲ) 전기 혼합 추출액에 추출액의 당도가 9 내지 15가 되도록 흑설탕 및 백설탕을 가하여 가열하고 여과한 여액을 냉각시키는 공정 ; (ⅳ) 전기 수정과 여액을 용기에 충진하고 밀봉시켜 레토르트 챔버에 넣고 레토르트 처리하는 공정을 포함하는 즉석 수정과의 제조방법.
- 제 1항의 제조방법에 의해 제조된 즉석 수정과.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019940018050A KR960013121B1 (ko) | 1994-07-26 | 1994-07-26 | 즉석 수정과의 제조방법 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019940018050A KR960013121B1 (ko) | 1994-07-26 | 1994-07-26 | 즉석 수정과의 제조방법 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR960003616A true KR960003616A (ko) | 1996-02-23 |
| KR960013121B1 KR960013121B1 (ko) | 1996-09-30 |
Family
ID=19388798
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019940018050A KR960013121B1 (ko) | 1994-07-26 | 1994-07-26 | 즉석 수정과의 제조방법 |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR960013121B1 (ko) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010069412A (ko) * | 2001-03-20 | 2001-07-25 | 강석순 | 즉석식혜, 즉석수정과 |
| KR101537465B1 (ko) * | 2014-01-07 | 2015-07-17 | 순천대학교 산학협력단 | 산사수정과 및 그 제조방법 |
-
1994
- 1994-07-26 KR KR1019940018050A patent/KR960013121B1/ko not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010069412A (ko) * | 2001-03-20 | 2001-07-25 | 강석순 | 즉석식혜, 즉석수정과 |
| KR101537465B1 (ko) * | 2014-01-07 | 2015-07-17 | 순천대학교 산학협력단 | 산사수정과 및 그 제조방법 |
Also Published As
| Publication number | Publication date |
|---|---|
| KR960013121B1 (ko) | 1996-09-30 |
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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 | ||
| FPAY | Annual fee payment |
Payment date: 20010925 Year of fee payment: 6 |
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| LAPS | Lapse due to unpaid annual fee |