KR960020720A - Preserved sensitizing composition and preparation method thereof - Google Patents

Preserved sensitizing composition and preparation method thereof Download PDF

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Publication number
KR960020720A
KR960020720A KR1019940032438A KR19940032438A KR960020720A KR 960020720 A KR960020720 A KR 960020720A KR 1019940032438 A KR1019940032438 A KR 1019940032438A KR 19940032438 A KR19940032438 A KR 19940032438A KR 960020720 A KR960020720 A KR 960020720A
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KR
South Korea
Prior art keywords
persimmon
frozen
dice
sweet
minutes
Prior art date
Application number
KR1019940032438A
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Korean (ko)
Inventor
박성준
이재하
장희규
유무영
Original Assignee
이중덕
오뚜기식품 주식회사
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Publication date
Application filed by 이중덕, 오뚜기식품 주식회사 filed Critical 이중덕
Priority to KR1019940032438A priority Critical patent/KR960020720A/en
Publication of KR960020720A publication Critical patent/KR960020720A/en

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Abstract

이 발명은 감(떫감, 단감) 주원료로 하여 프리져브 타입의 감쨈 조성물 및 그 제조방법에 관한 것이다. 통상의 방법으로 탈삽시킨 감은 전처리로서 수세 및 선별 꼭지 껍질 및 씨제거한 후 다이스, 브랜칭, 관 충전 및 냉각한 후 금속 동결하여 냉동감 다이스로 만들어 언제든지 원료로 사용할 수 있도록 보관한다. 감쨈 제조시에는 냉동감다이스를 해동하여 배합조에 일정비로 넣고 당류와 펙틴등을 첨가한 후, 농축한 후 구연산 첨가, 살균, 충전 및 냉각의 순으로 제조함으로서 과옥이 살아 있는 프리져브 타입의 감쨈 조성물 및 그 제조방법을 제공한다.This invention relates to the preservation type sensitizing composition as a persimmon (persimmon, sweet persimmon) main raw material, and its manufacturing method. Persimmon degreased by the conventional method is washed with water and sorted as a pretreatment, and then removed, and then diced, branched, filled and cooled, and frozen in metal to form a frozen persimmon die. In the production of persimmons, freeze persimmons are thawed and put in a fixed ratio in a mixing tank, added sugars and pectins, concentrated, and then prepared in the order of citric acid addition, sterilization, filling and cooling. And a method for producing the same.

Description

프리져브 감쨈 조성물 및 그 제조방법Preserved sensitizing composition and preparation method thereof

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (5)

감(단감,떫감)을 이용한 프리져브 타입의 감쨈 조성물.A persimmon sensitizing composition using a persimmon (sweet persimmon). 제1항에 있어서, 감(단감,떫감)은 전처리하여 냉동감 다이스(30.0~70.0wt%)로 사용하여, 당류(69.2~292.wt%), 펙틴(0.0~0.7wt%), 구연산(0.0~0.8wt%)을 배합하여 조성함을 특징으로 하는 감쨈 조성물.The method of claim 1, wherein the persimmon (sweet persimmon, persimmon) is pretreated and used as a frozen persimmon dice (30.0 ~ 70.0wt%), sugars (69.2 ~ 292.wt%), pectin (0.0 ~ 0.7wt%), citric acid ( 0.0 ~ 0.8wt%) by combining the sensitizing composition, characterized in that the composition. 탑탈시킨 떫감 및 단감을 이용하여 다이스가공, 브랜칭(70~90℃, 0~5분)포장, 유수냉각 및 급속동결의 공정으로 처리함을 특징으로 하는 냉동감다이스의 제조방법.A process for producing a frozen persimmon die, which is processed by die processing, branching (70-90 ° C., 0-5 minutes) packaging, running water cooling and rapid freezing using a firewood and sweet persimmon. 해동이 냉동감 다이스, 당류 및 펙틴을 배합한 후, 감압 농축시켜 농축완료한 가용성 고형분 함량은 40.0~70.0°Brix%로 하며 농축이 끝난 후 구연산을 첨가하고, 가열 살균 흥 냉각시킴을 특징으로 하는 감쨈 제조방법.After thawing, the frozen persimmon dice, sugars, and pectin are combined, and concentrated under reduced pressure, the concentrated soluble solid content is 40.0-70.0 ° Brix%, and after the concentration is completed, citric acid is added and heat sterilization is cooled. Method of manufacturing persimmon. 제4항에 있어서, 해동한 냉동감 다이스를 배합조에 우선 놓고 70℃ 이상의 온도에서 1~10분간 가열한후, 당류를 포함한 나머지 원료를 배합조에 넣고 60~80℃로 가열하면서 감압(450~650㎜Hg)농축시키며, 배합 및 농축공정과 농축이 끝난후 85~90℃에서 1~30분간 가열 살균처리를 한 후 병에 충전하고 냉각수로 유수 또는 살수 냉각시켜 품온이 30℃ 이하로 저하될때까지 급냉각처리함을 특징으로 하는 감쨈 제조방법.The method of claim 4, wherein the thawed frozen persimmon dice are first placed in a mixing tank and heated at a temperature of 70 ° C or higher for 1 to 10 minutes, and then the remaining raw materials including sugars are placed in the mixing tank and heated to 60-80 ° C under reduced pressure (450 to 650). ㎜Hg) Concentrate, heat and sterilize at 85 ~ 90 ℃ for 1 ~ 30 minutes after compounding and concentration process and concentration are completed, fill the bottle, cool with running water or water and cool until the product temperature drops below 30 ℃. Method of producing a persimmon characterized by the rapid cooling treatment. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940032438A 1994-12-01 1994-12-01 Preserved sensitizing composition and preparation method thereof KR960020720A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940032438A KR960020720A (en) 1994-12-01 1994-12-01 Preserved sensitizing composition and preparation method thereof

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Application Number Priority Date Filing Date Title
KR1019940032438A KR960020720A (en) 1994-12-01 1994-12-01 Preserved sensitizing composition and preparation method thereof

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KR960020720A true KR960020720A (en) 1996-07-18

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010025936A (en) * 1999-09-01 2001-04-06 왕정환 The Method of making water sweet persimnon and sweet persimmon pure.
KR20010106309A (en) * 2001-09-22 2001-11-29 이예경 Preparation Method of Soft Persimmons Jam with Low Sugar
KR100466922B1 (en) * 2002-01-21 2005-01-24 완주군 A Freezing-Resistant Mellowed[ripe] Persimmon and Process for Preparing the Same
KR100929338B1 (en) * 2008-03-10 2009-12-03 이종호 Strawberry jam manufacturing method and its strawberry jam

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010025936A (en) * 1999-09-01 2001-04-06 왕정환 The Method of making water sweet persimnon and sweet persimmon pure.
KR20010106309A (en) * 2001-09-22 2001-11-29 이예경 Preparation Method of Soft Persimmons Jam with Low Sugar
KR100466922B1 (en) * 2002-01-21 2005-01-24 완주군 A Freezing-Resistant Mellowed[ripe] Persimmon and Process for Preparing the Same
KR100929338B1 (en) * 2008-03-10 2009-12-03 이종호 Strawberry jam manufacturing method and its strawberry jam

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