KR970061111A - 대추퓨레 제조방법 및 대추퓨레를 이용한 대추음료 제조방법 - Google Patents

대추퓨레 제조방법 및 대추퓨레를 이용한 대추음료 제조방법 Download PDF

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KR970061111A
KR970061111A KR1019960004980A KR19960004980A KR970061111A KR 970061111 A KR970061111 A KR 970061111A KR 1019960004980 A KR1019960004980 A KR 1019960004980A KR 19960004980 A KR19960004980 A KR 19960004980A KR 970061111 A KR970061111 A KR 970061111A
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South Korea
Prior art keywords
jujube
puree
manufacturing
preparation
beverage
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KR1019960004980A
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English (en)
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KR0174811B1 (ko
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김현곤
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김현곤
해태음료 주식회사
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Priority to KR1019960004980A priority Critical patent/KR0174811B1/ko
Publication of KR970061111A publication Critical patent/KR970061111A/ko
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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • A23L2/68—Acidifying substances
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • A23V2200/06—Function of food ingredients pH modification agent
    • 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
    • A23V2250/02—Acid
    • A23V2250/032—Citric acid
    • 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
    • A23V2300/00—Processes
    • A23V2300/14—Extraction
    • 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
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment

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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 필요시 쉽게 대추음료를 음용할 수 있도록 함과 아울러 위생적이고 경제적으로 생산이 가능하게 함으로서 대추의 소비를 증대시킬 수 있고 국민 식생활과 건강에 이바지할 수 있는 대추퓨레 제조방법 및 대추퓨레를 이용한 대추음료의 제조방법에 관한 것으로, 이는 세척후 선별한 대추에 2-3배의 중량비로 가수하여 100-200℃에서 10-60분간 가압 추출하고, 추출된 대추를 냉각후 파쇄하여 씨와 껍질을 분리하며, 산도와 ph를 조정한 후 살균 및 냉동시켜 대추퓨레를 제조하고, 이 대추퓨레에 벌꿀, 설탕, 구연산 등을 적정량 배합하여 혼합탈기균질

Description

대추퓨레 제조방법 및 대추퓨레를 이용한 대추음료 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (2)

  1. 세척후 선별한 대추에 2-3배의 중량비로 가수하여 100-200℃에서 10-60분간 가압 추출하고, 추출된 대추를 냉각후 파쇄하여 씨와 껍질을 분리하며, 산도와 ph를 조정한 후 살균 및 냉동시키는 것을 특징으로 하는 대추퓨레 제조방법.
  2. 대추퓨레에 벌꿀, 설탕, 구연산 등을 적당량 배합하여 혼합탈기균질살균하여 충전한 것을 특징으로 하는 대추퓨레를 이용한 대추음료 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019960004980A 1996-02-28 1996-02-28 대추퓨레 제조방법 및 대추퓨레를 이용한 대추음료 제조방법 KR0174811B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960004980A KR0174811B1 (ko) 1996-02-28 1996-02-28 대추퓨레 제조방법 및 대추퓨레를 이용한 대추음료 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019960004980A KR0174811B1 (ko) 1996-02-28 1996-02-28 대추퓨레 제조방법 및 대추퓨레를 이용한 대추음료 제조방법

Publications (2)

Publication Number Publication Date
KR970061111A true KR970061111A (ko) 1997-09-12
KR0174811B1 KR0174811B1 (ko) 1999-02-18

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010069504A (ko) * 2001-04-06 2001-07-25 서정심 대추꿀물 제조 방법
CN108967771A (zh) * 2017-06-03 2018-12-11 西北农林科技大学 一种nfc冬枣汁的生产工艺
CN111713620A (zh) * 2020-06-30 2020-09-29 湖南鼎康酒业发展有限公司 一种薄荷红枣饮料及其制备方法
CN112120130A (zh) * 2020-10-14 2020-12-25 湖南鼎康酒业发展有限公司 一种新型红枣饮料及其加工方法
KR102346505B1 (ko) * 2021-02-25 2022-01-03 숙명여자대학교산학협력단 항산화 기능성을 갖는 생대추 혼합음료 및 이의 제조방법

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101018065B1 (ko) * 2010-04-02 2011-03-02 충청대학 산학협력단 대추를 사용한 건강음료 제조방법 및 이에 의해 제조된 건강음료
KR101018064B1 (ko) * 2010-04-02 2011-03-03 충청대학 산학협력단 포장 대추차 제조방법 및 이에 의해 제조된 포장 대추차
KR101248067B1 (ko) * 2010-12-27 2013-03-27 농업회사법인대흥(주) 대추 퓨레를 이용한 발효조청 제조방법
KR101663175B1 (ko) 2015-04-21 2016-10-06 구례군 산수유 퓨레의 제조방법 및 상기 방법으로 제조된 산수유 퓨레
CN105495233A (zh) * 2015-12-03 2016-04-20 天津隆顺榕发展制药有限公司 红枣饮料及其制备方法

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010069504A (ko) * 2001-04-06 2001-07-25 서정심 대추꿀물 제조 방법
CN108967771A (zh) * 2017-06-03 2018-12-11 西北农林科技大学 一种nfc冬枣汁的生产工艺
CN111713620A (zh) * 2020-06-30 2020-09-29 湖南鼎康酒业发展有限公司 一种薄荷红枣饮料及其制备方法
CN112120130A (zh) * 2020-10-14 2020-12-25 湖南鼎康酒业发展有限公司 一种新型红枣饮料及其加工方法
KR102346505B1 (ko) * 2021-02-25 2022-01-03 숙명여자대학교산학협력단 항산화 기능성을 갖는 생대추 혼합음료 및 이의 제조방법

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