KR960020755A - Cactus fruit composition - Google Patents

Cactus fruit composition Download PDF

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Publication number
KR960020755A
KR960020755A KR1019940039828A KR19940039828A KR960020755A KR 960020755 A KR960020755 A KR 960020755A KR 1019940039828 A KR1019940039828 A KR 1019940039828A KR 19940039828 A KR19940039828 A KR 19940039828A KR 960020755 A KR960020755 A KR 960020755A
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KR
South Korea
Prior art keywords
cactus fruit
food
composition
stomach
composition according
Prior art date
Application number
KR1019940039828A
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Korean (ko)
Inventor
박성준
이재하
강영찬
장희규
유무영
함창호
Original Assignee
이중덕
오뚜기식품 주식회사
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.)
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Publication date
Application filed by 이중덕, 오뚜기식품 주식회사 filed Critical 이중덕
Priority to KR1019940039828A priority Critical patent/KR960020755A/en
Publication of KR960020755A publication Critical patent/KR960020755A/en

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  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

이 발명은 선인장 열매에 당류, 식초등 식품 또는 식연, 비타민C등 식품첨가물, 주정 그리고 용제등을 적당히 섞어 조리, 발효가공 또는 추출정제하여 만든 선인장 열매의 쨈류, 절임류, 음료 및 술등의 식품 또는 주류의 조성물과 색소 추출물등 선인장 열매를 1.0~99.0WT%이용하여 제조되는 모든 조성물에 관한 것으로 식용, 공업용등 어떤 용도로도 사용될 수 있는 선인장 열매 조성물을 이 발명의 특징으로 한다.The present invention is a food, alcoholic beverages such as sugar, pickles, drinks and liquor of cactus fruit prepared by mixing, fermenting, or extracting foods such as sugar, vinegar, or food additives such as vinegar and vitamin C. It relates to all compositions prepared by using 1.0 ~ 99.0 WT% of cactus fruit, such as the composition and pigment extract, characterized by the cactus fruit composition which can be used for any purpose such as food, industrial use.

Description

선인장 열매 조성물Cactus fruit composition

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

Claims (8)

선인장 열매를 주원료로 사용하여 처리한 선인장 열매 조성물.Cactus fruit composition processed using cactus fruit as the main ingredient. 제1항에 있어서, 선인장 열매 1.0~99.0WT%에 각종 첨가물의 총 중량비 1.0~99.0WT%를 첨가시켜 처리한 위 조성물.The stomach composition according to claim 1, wherein the cactus fruit is treated by adding 1.0 to 99.0 WT% of the total weight ratio of various additives to 1.0 to 99.0 WT%. 제2항에 있어서, 위 선인장 열매를 가공, 발효 또는 정제시킨 식품, 식품첨가물, 음료, 주류 및 색소추출물로 사용함을 특징으로 하는 위 조성물.The stomach composition according to claim 2, wherein the stomach cactus fruit is used as a processed food, fermented or purified food, food additives, beverages, alcoholic beverages, and pigment extracts. 제3항에 있어서, 쨈 식품으로서, 선인장 열매 30.0~80.0WT%에 첨가물(당류, 펙틴, 구연산)20.0~70.0WT%를 첨가시켜 취득하는데 사용됨을 특징으로 하는 위 조성물.The stomach composition according to claim 3, which is used to obtain by adding 20.0 to 70.0 WT% of an additive (saccharides, pectin, citric acid) to 30.0 to 80.0 WT% of a cactus fruit. 제3항에 있어서, 절임식품으로서, 선인장 열매 10.0~80.0WT%와 설탕 1.0~30.0WT%, 식초 19.0~60WT%를 배합시켜 가열, 살균시켜 취득하는데 사용됨을 특징으로 하는 위 조성물.The stomach composition according to claim 3, wherein the pickled food is used to obtain cactus fruit by mixing 10.0 to 80.0 WT%, sugar 1.0 to 30.0 WT%, and vinegar 19.0 to 60 WT% by heating and sterilizing the same. 제3항에 있어서, 주류로서, 선인장 열매 10.0~70.0WT%, 설탕 10.0~50.0WT%, 주정 20.0~78.0WT%에 효모 0.0~2.0WT%를 배합시켜 발효하여 취득하는데 사용함을 특징으로 하는 위 조성물.According to claim 3, as a liquor, the cactus fruit 10.0 ~ 70.0WT%, sugar 10.0 ~ 50.0WT%, alcohol 20.0 ~ 78.0WT%, yeast 0.0 ~ 2.0WT% is used to obtain the fermentation obtained by combining Composition. 제3항에 있어서, 쥬스 또는 퓨레식품으로 선인장 열매 1.0~99.0WT%, 설탕 0.0~44.0WT%, 정제수 54.0~99.0WT%에 첨가물(비타민 C, 향료, 식염)1.0~2.0WT%를 배합시켜 추출하여 취득하는데 사용함을 특징으로 하는 위 조성물.According to claim 3, 1.0 to 2.0 WT% of the additives (vitamin C, fragrance, salt) are mixed with 1.0 to 99.0 WT% of cactus fruit, 0.0 to 44.0 WT% of sugar, and 54.0 to 99.0 WT% of purified water as juice or puree food. Gastric composition, characterized in that used for extraction. 제3항에 있어서, 색소추출물로서, 선인장열매 5.0~90.0WT%에 용제 10.0~95.0WT%를 가하여 색소를 추출시켜 농축 및 건조하여 취득하는데 사용함을 특징으로 하는 위 조성물.4. The stomach composition according to claim 3, wherein as a pigment extract, 10.0-95.0 WT% of a solvent is added to 5.0-90.0 WT% of cactus fruit, and the pigment is extracted, concentrated and dried to obtain the composition. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940039828A 1994-12-30 1994-12-30 Cactus fruit composition KR960020755A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940039828A KR960020755A (en) 1994-12-30 1994-12-30 Cactus fruit composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940039828A KR960020755A (en) 1994-12-30 1994-12-30 Cactus fruit composition

Publications (1)

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KR960020755A true KR960020755A (en) 1996-07-18

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KR1019940039828A KR960020755A (en) 1994-12-30 1994-12-30 Cactus fruit composition

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010106705A (en) * 2000-05-23 2001-12-07 정점조 A traditinonal liquor manufacturing method using optia fiacus midia(CACTUS) as principal ingredient
KR20020034116A (en) * 2002-03-28 2002-05-08 문종수 The manufacturing method of health liquor using cactus and rosemary
KR100375171B1 (en) * 2000-07-21 2003-03-06 유한회사 탐라식품 Salt-fermented fish sauce including extract of optia fiacus midia and preparing process thereof
KR20030094879A (en) * 2002-06-08 2003-12-18 신태균 Fermented material of opuntia ficus-indica and manufacturing method of the same
KR100417392B1 (en) * 2001-12-31 2004-02-05 김세재 The cactus fermented liquid and the preparation method of soy sauce with the liquid

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010106705A (en) * 2000-05-23 2001-12-07 정점조 A traditinonal liquor manufacturing method using optia fiacus midia(CACTUS) as principal ingredient
KR100375171B1 (en) * 2000-07-21 2003-03-06 유한회사 탐라식품 Salt-fermented fish sauce including extract of optia fiacus midia and preparing process thereof
KR100417392B1 (en) * 2001-12-31 2004-02-05 김세재 The cactus fermented liquid and the preparation method of soy sauce with the liquid
KR20020034116A (en) * 2002-03-28 2002-05-08 문종수 The manufacturing method of health liquor using cactus and rosemary
KR20030094879A (en) * 2002-06-08 2003-12-18 신태균 Fermented material of opuntia ficus-indica and manufacturing method of the same

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