KR970032509A - How to prepare sap - Google Patents

How to prepare sap Download PDF

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Publication number
KR970032509A
KR970032509A KR1019950048060A KR19950048060A KR970032509A KR 970032509 A KR970032509 A KR 970032509A KR 1019950048060 A KR1019950048060 A KR 1019950048060A KR 19950048060 A KR19950048060 A KR 19950048060A KR 970032509 A KR970032509 A KR 970032509A
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KR
South Korea
Prior art keywords
sap
filtering
sterilizing
beverage
seconds
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Application number
KR1019950048060A
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Korean (ko)
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KR0178423B1 (en
Inventor
김성수
김경탁
최희돈
홍희도
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서중일
한국식품개발연구원
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Priority to KR1019950048060A priority Critical patent/KR0178423B1/en
Publication of KR970032509A publication Critical patent/KR970032509A/en
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Publication of KR0178423B1 publication Critical patent/KR0178423B1/en

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    • 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
    • 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
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/46—Preservation of non-alcoholic beverages by heating
    • 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
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
    • 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
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health

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  • 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)
  • Non-Alcoholic Beverages (AREA)

Abstract

본 발명은 수액음료의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 고로쇠 및 자작나무 수액(樹液)을 주제로 한 수액음료(樹液飮料)의 제조방법에 관한 것이다. 본 발명의 가미 수액음료의 제조방법은 수액(樹液)을 수집하여 여과하고 자외선 살균시키는 공정; 전기에서 여과 살균된 수액에 당류 및 산미료를 첨가하고 교반하여 배합하는 공정; 및 전기에서 수득한 배합용액을 여과하고 90 내지 100℃에서 30초 내지 5분간 살균처리하는 공정을 포함한다. 한편, 본 발명의 생약류혼합 수액음료의 제조방법은 수액(樹液)을 수집하여 여과하고 자외선 살균시키는 공정; 전기에서 여과 살균된 수액에 생약제를 첨가하고 교반하여 공정; 및, 전기에서 수득한 배합용액을 여과하고 90 내지 100℃에서 30초 내지 5분간 살균처리하는 공정을 포함한다. 본 발명의 수액음료의 제조방법에 의하면, 이뇨, 변비, 위장병, 통풍, 류마티스, 관절염, 수창, 부창, 습진, 괴혈병, 신경통 등에 효험이 있는 수액을 주제로 이용함으로써 건강증진에 기여할 수 있으며, 가미 수액음료 및 생약류가 첨가된 수액음료는 첨가 소재에 따라 각각 독특한 기호성 및 기능성을 주고 있어, 그 소비층도 매우 다양하게 넓혀 나갈 수 있을 것이다.The present invention relates to a method for producing a sap beverage. More specifically, the present invention relates to a method for producing a sap beverage on the subject of grouse and birch sap. The method for producing a flavored sap beverage of the present invention includes the steps of collecting, filtering and ultraviolet sterilization of sap; Adding sugar and acidulant to the filtrate sterilized sap in the first step and mixing the mixture; And a process of filtering the compound solution obtained in the past and sterilizing for 30 seconds to 5 minutes at 90 to 100 ° C. On the other hand, the preparation method of the herbal medicine mixed sap beverage of the present invention is the step of collecting and filtering the sap (樹液) and ultraviolet sterilization; Adding a herbal medicine to the filtration sterilized sap in the first step and stirring; And a step of filtering the compound solution obtained in the past and sterilizing for 30 seconds to 5 minutes at 90 to 100 ° C. According to the preparation method of the sap beverage of the present invention, by using the sap effective in diuretics, constipation, gastrointestinal diseases, gout, rheumatism, arthritis, swelling, swelling, eczema, scurvy, neuralgia, etc. The sap beverages and sap beverages added with herbal medicines give unique taste and functionality, respectively, depending on the added material, and the consumption layer will be able to be expanded in various ways.

Description

수액음료의 제조방법How to prepare sap

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

제1도는 본 발명의 수액음료의 제조방법을 나타내는 공정도이다.1 is a process chart showing the manufacturing method of the sap beverage of the present invention.

Claims (6)

(i) 수액(樹液)을 수집하여 여과하고 자외선 살균시키는 공정; (ii) 전기에서 여과 살균된 수액에 당류 및 산미료를 첨가하고 교반하여 배합하는 공정; 및, (iii) 전기에서 수득한 배합용액을 여과하고 90 내지 100℃에서 30초 내지 5분간 살균처리하는 공정을 포함하는 가미 수액음료의 제조방법.(i) collecting, filtering, and ultraviolet sterilizing the sap; (ii) adding sugars and acidulants to the filtrate sterilized sap and mixing by stirring; And (iii) filtering the blended solution obtained in the past and sterilizing at 90 to 100 ° C. for 30 seconds to 5 minutes. 제1항에 있어서, 당류로서는 고과당을 9 내지 11Brix, 산미료로서는 구연산을 부피비로 0.1 내지 0.2(v/v)가 되도록 첨가하는 것을 특징으로 하는 가미 수액음료의 제조방법.The method for producing a flavored sap beverage according to claim 1, wherein high fructose is added as saccharides to 9 to 11 Brix, and citric acid as acidulant is added at a volume ratio of 0.1 to 0.2 (v / v). (i) 수액(樹液)을 수집하여 여과하고 자외선 살균시키는 공정; (ii) 전기에서 여과 살균된 수액에 생약재를 첨가하고 교반하여 배합하는 공정; 및, (iii) 전기에서 수득한 배합용액을 여과하고 90 내지 100℃에서 30초 내지 5분간 살균처리하는 공정을 포함하는 생약류혼합 수액음료의 제조방법.(i) collecting, filtering, and ultraviolet sterilizing the sap; (ii) adding a herbal medicine to the sap sterilized by electricity and mixing the mixture; And (iii) filtering the compound solution obtained in the past and sterilizing the mixture solution at 90 to 100 ° C. for 30 seconds to 5 minutes. 제 3항에 있어서, 생약재로서는 부피비로 인삼 0.1 내지 0.3%(v/v), 녹차 5 내지 15%(v/v), 홍차 2.5 내지 7.5%(v/v)가 되도록 첨가하는 것을 특징으로 하는 생약류혼합 수액음료의 제조방법.The method of claim 3, wherein the herbal medicine is added in a volume ratio of 0.1 to 0.3% (v / v), 5 to 15% (v / v) green tea, and 2.5 to 7.5% (v / v) black tea. Method for preparing herbal medicine mixed sap drink. 수액(樹液)을 수집하여 여과하고 자외선 살균시킨 후, 당류 및 산미료를 첨가하고 교반하여 배합한 용액을 여과하고 90 내지 100℃에서 30초 내지 5분간 살균처리하여 제조된 가미 수액음료.The sap is collected, filtered and ultraviolet sterilized, and then the sugar and acidulant is added and stirred, and the mixed solution is filtered, and the flavored sap beverage prepared by sterilizing for 30 seconds to 5 minutes at 90 to 100 ° C. 수액(樹液)을 수집하여 여과하고 자외선 살균시킨 후, 생약재를 첨가하고 교반하여 배합한 용액을 여과하고 90 내지 100℃에서 30초 내지 5분간 살균처리하여 제조된 생약류혼합 수액음료.After collecting and filtering the sap, and sterilized by ultraviolet sterilization, the herbal solution mixed sap drink prepared by adding a herbal medicine and stirring to filter the combined solution and sterilization for 30 seconds to 5 minutes at 90 to 100 ℃. ※ 참고사항 ; 최초출원 내용에 의하여 공개하는 것임.※ Note ; Disclosure based on original application.
KR1019950048060A 1995-12-09 1995-12-09 Preparation of tree sap KR0178423B1 (en)

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KR1019950048060A KR0178423B1 (en) 1995-12-09 1995-12-09 Preparation of tree sap

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Application Number Priority Date Filing Date Title
KR1019950048060A KR0178423B1 (en) 1995-12-09 1995-12-09 Preparation of tree sap

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KR970032509A true KR970032509A (en) 1997-07-22
KR0178423B1 KR0178423B1 (en) 1999-02-18

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040049746A (en) * 2002-12-07 2004-06-12 강태훈 Crushed pieces of a maple leaf and sap of aceraceae using for diet
KR100745589B1 (en) * 2006-11-15 2007-08-02 녹차원(주) The manufacturing method of the liquid tea in which the green tea is added
KR101158025B1 (en) * 2010-07-27 2012-06-26 강원대학교산학협력단 The manufacturing method of powder for beverage from the sap of Acer mono, and the beverage containing the powder, and the manufacturing method of the beverage
KR101414500B1 (en) * 2013-01-04 2014-08-05 신선찬 영농조합법인 Method of preparing of makgeolli(raw rice wine) and cheongju(refined rice wine) containing sap of acer mono

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100347087B1 (en) * 1999-05-28 2002-07-31 민덕규 Sap-drinking manufacturing method
KR100497048B1 (en) * 2002-11-29 2005-06-28 정만운 Sterilization methods for sap and sap beverage thereof
KR100944358B1 (en) * 2009-10-12 2010-03-02 (주)카소 A manufacturing method of tree-sap beverage
KR101127055B1 (en) * 2010-05-04 2012-03-22 김학수 Method of refining, sterilization and packing for tree sap, and system therefor
KR101044352B1 (en) * 2011-01-21 2011-06-29 함양군 Beverage process using acer mono max liquid and mountaingrown ginseng
KR101134089B1 (en) * 2011-04-15 2012-04-13 함양군 Syrup process using acer mono max liquid and mountaingrown ginseng
KR101267977B1 (en) * 2011-05-20 2013-06-03 주식회사 퓨리존 Tree sap collecting device

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040049746A (en) * 2002-12-07 2004-06-12 강태훈 Crushed pieces of a maple leaf and sap of aceraceae using for diet
KR100745589B1 (en) * 2006-11-15 2007-08-02 녹차원(주) The manufacturing method of the liquid tea in which the green tea is added
KR101158025B1 (en) * 2010-07-27 2012-06-26 강원대학교산학협력단 The manufacturing method of powder for beverage from the sap of Acer mono, and the beverage containing the powder, and the manufacturing method of the beverage
KR101414500B1 (en) * 2013-01-04 2014-08-05 신선찬 영농조합법인 Method of preparing of makgeolli(raw rice wine) and cheongju(refined rice wine) containing sap of acer mono

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Publication number Publication date
KR0178423B1 (en) 1999-02-18

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