KR100211019B1 - Beverage of the fruit of a chinese quince - Google Patents
Beverage of the fruit of a chinese quince Download PDFInfo
- Publication number
- KR100211019B1 KR100211019B1 KR1019960044535A KR19960044535A KR100211019B1 KR 100211019 B1 KR100211019 B1 KR 100211019B1 KR 1019960044535 A KR1019960044535 A KR 1019960044535A KR 19960044535 A KR19960044535 A KR 19960044535A KR 100211019 B1 KR100211019 B1 KR 100211019B1
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- Prior art keywords
- extract
- beverage
- quince
- minutes
- mosquito
- Prior art date
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- 235000013361 beverage Nutrition 0.000 title abstract description 22
- 235000013399 edible fruits Nutrition 0.000 title description 7
- 240000000425 Chaenomeles speciosa Species 0.000 title 1
- 235000005078 Chaenomeles speciosa Nutrition 0.000 title 1
- 235000017831 Pseudocydonia sinensis Nutrition 0.000 title 1
- 239000000284 extract Substances 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 12
- 235000018553 tannin Nutrition 0.000 claims abstract description 4
- 229920001864 tannin Polymers 0.000 claims abstract description 4
- 239000001648 tannin Substances 0.000 claims abstract description 4
- 241000255925 Diptera Species 0.000 claims description 11
- 239000000047 product Substances 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000015203 fruit juice Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 229960004543 anhydrous citric acid Drugs 0.000 claims description 3
- 235000006533 astragalus Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 239000002244 precipitate Substances 0.000 claims description 3
- 239000011347 resin Substances 0.000 claims description 3
- 229920005989 resin Polymers 0.000 claims description 3
- 229910052710 silicon Inorganic materials 0.000 claims description 3
- 239000010703 silicon Substances 0.000 claims description 3
- 241000195493 Cryptophyta Species 0.000 claims description 2
- 108010059820 Polygalacturonase Proteins 0.000 claims description 2
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 241001098054 Pollachius pollachius Species 0.000 claims 2
- 240000008866 Ziziphus nummularia Species 0.000 claims 1
- 230000006862 enzymatic digestion Effects 0.000 claims 1
- 239000012452 mother liquor Substances 0.000 claims 1
- 229940088594 vitamin Drugs 0.000 claims 1
- 229930003231 vitamin Natural products 0.000 claims 1
- 235000013343 vitamin Nutrition 0.000 claims 1
- 239000011782 vitamin Substances 0.000 claims 1
- 150000003722 vitamin derivatives Chemical class 0.000 claims 1
- 235000017788 Cydonia oblonga Nutrition 0.000 abstract description 18
- 238000004519 manufacturing process Methods 0.000 abstract description 11
- 239000000654 additive Substances 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 6
- 241000195940 Bryophyta Species 0.000 abstract description 5
- 239000012141 concentrate Substances 0.000 abstract description 5
- 235000011929 mousse Nutrition 0.000 abstract description 4
- 241000234282 Allium Species 0.000 abstract 1
- 201000004384 Alopecia Diseases 0.000 abstract 1
- 231100000360 alopecia Toxicity 0.000 abstract 1
- 238000003306 harvesting Methods 0.000 description 9
- 235000000346 sugar Nutrition 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- LOUPRKONTZGTKE-WZBLMQSHSA-N Quinine Chemical compound C([C@H]([C@H](C1)C=C)C2)C[N@@]1[C@@H]2[C@H](O)C1=CC=NC2=CC=C(OC)C=C21 LOUPRKONTZGTKE-WZBLMQSHSA-N 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 244000126002 Ziziphus vulgaris Species 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000001258 Cinchona calisaya Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- LOUPRKONTZGTKE-UHFFFAOYSA-N cinchonine Natural products C1C(C(C2)C=C)CCN2C1C(O)C1=CC=NC2=CC=C(OC)C=C21 LOUPRKONTZGTKE-UHFFFAOYSA-N 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 230000035929 gnawing Effects 0.000 description 2
- 229960000948 quinine Drugs 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 206010033799 Paralysis Diseases 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 229940092258 rosemary extract Drugs 0.000 description 1
- 235000020748 rosemary extract Nutrition 0.000 description 1
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23V2250/02—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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2250/606—Fructose
-
- 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
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
-
- 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
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/20—Freezing
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
- Cosmetics (AREA)
Abstract
본 발명은 건조된 모과에서 농축액을 추출한 후 다수의 첨가물을 첨가하여서 된 모과음료 및 그의 제조방법에 관한 것으로서, 수확된 모과열매를 세정하여 볶으는 가공처리를 거친 후 자연건조시키어 보관하고 제품생산시 건조된 건모과의 성분을 추출하여 효소처리하여 모과에 함유된 성분중 하나인 탄닌를 분해·제거하여 추출액을 액기스상태로 농축한 다음 상기 농축액을 대추나 생강등의 기타생약으로 이루어진 첨가물을 추가하여 음료로서 가공하도록 하므로 원료인 건모과의 보관이 용이하고 장기간 보관이 가능하므로 음료로서의 제품생산에 한계성을 해소하도록 하여 사계절 모과음료를 즐길 수 있도록 하며 제품생산 기간을 단축시킬 수 있도록 하여 생산성을 높이도록 하고 원료의 보관이 용이하므로 비용절감을 가져올 수 있도록 하며 모과 수확량에 관계없이 제품을 수 있도록 하는 모과를 이용한 음료의 제조방법을 제공하는 데 있다.The present invention relates to a mousse, a beverage, and a method for preparing the same by extracting a concentrate from a dried mousse and adding a large number of additives thereto. The mousse is harvested after being roasted, roasted and then naturally dried and stored. The components of dried alopecia are extracted and enzymatically treated to decompose and remove the tannin, one of the components contained in the allium, to concentrate the extract into an aliquot. The concentrate is then added to the beverage, It is easy to store raw material as raw material and it can be stored for a long time. Therefore, it is possible to enjoy all kinds of beverages and beverages by eliminating limitations on the production of beverages as a beverage, It is easy to store, so it can save money. And a method for manufacturing a beverage using a quince, which enables a product to be obtained regardless of yield.
Description
본 발명은 건모과 추출액을 이용한 모과음료 제조방법에 관한 것으로, 특히 모과의 농축액을 추출하는 기간을 단축시켜 모과에 자연 함유된 성분을 다량 얻을수 있도록 함으로서 모과의 맛과 영향을 유지시킬 수 있도록 하고 모과의 수확시기에 관계없이 음료를 제조할 수 있도록 하는 건모과 추출액을 이용한 모과음료 제조방법에 관한 것이다.The present invention relates to a method for producing a mousse and beverage using a mushroom extract, in particular, by shortening the period for extracting a mushroom concentrate, thereby allowing a large amount of naturally occurring ingredients to be obtained, The present invention relates to a method of manufacturing a mousse-beverage using a mushroom extract and an extract to make a beverage regardless of harvesting time.
일반적으로 능금나무과에 속하는 모과나무의 과실인 모과는 우리나라 전역에서 재배하고 있고 일부에서는 관상목으로 재배되고 있는 실정이며 열매인 모과는 섭취하였을 때 떫은 맛이 느껴지고 모과에는 석세포가 다량 함유되어 있으며 모과가 토사곽란, 각기치료, 소화촉진, 갈증해소, 감기, 천식, 사지마비, 근육경련에 효과를 가지고 있어 민간요법에서 널리 사용되고 있는 실정이며 모과를 섭취하기 위한 방법으로는 생모과를 섭취하였을 때 떫은 맛에 의하여 거부감을 가지므로 섭취시 거부감을 없애기 위하여 모과를 설탕등에 장기간 당침하여 그 액을 따뜻한 물에 희석하여 복용하여 왔으며, 다른 방법으로는 껍질을 벗긴 모과를 삶아서 꿀물이나 끓인 설탕물에 담가 사겨서 먹는 모과수나, 모과의 껍질을 벗긴후 얇게저며 꿀을 넣고 조려서 먹는 모과전과나, 모과가루 또는 모과를 체에 걸러서 끓인후 쌀가루를 풀어넣는 모과죽이나, 모과를 삶아 걸른 후 꿀을 넣고 조리한 후 넓은 그릇에 펴서 굳히는 모과편 등으로 하여 섭취할 수 있도록 하여 왔었고, 특히 모과에서 발산되는 향내가 좋아 실내에서 모과를 보관하여 방향용으로 사용하였던 것으로, 이러한 모과의 성분을 분석하여 살펴보면 표 1에서와 같이 모과열매는 모과만이 가지는 특유의 냄새인 휘발성 성분과 모과를 섭취하였을 때 느껴지는 맛인 비휘발성 성분으로 구분할 수 있는 것이다.In general, the fruit of the quince tree belongs to the fruit of the quince, which is cultivated throughout Korea, and in some parts, it is cultivated as a cornucopia. When the fruit quince is consumed, the quince taste is felt. It is widely used in folk remedies because it has effects on the treatment of tobacco leaves, treatment, digestion, relief of thirst, cold, asthma, limb paralysis and muscle spasms. As a method for eating corn, In order to alleviate the feeling of rejection due to ingestion, the quince was soaked in sugar for a long time and diluted in warm water. The other method was to boil the peeled quince and soak it in honey or boiled sugar water. Eat a few quarts, peel the quince and then slice it thinly, It has been made possible to take the mosquito kelp which boils the mosquito powder or the mosquito with the sieve, boils the rice flour and loosens the rice flour, the mosquito which boils the mosquito, and the honey which is cooked and spread in a wide bowl and hardened. As shown in Table 1, as shown in Table 1, the fruit of the moth is consumed by the volatile component and the moth which is the unique odor of the moth alone, And nonvolatile components such as taste that can be felt when they are used.
상기 표 1에서와 같이 모과는 휘발성 성분에 의하여 모과 열매 특유의 향을 가지고 있고 비휘발성 성분에 의하여 모과를 섭취할 때 모과가 가지고 있는 탄닌에 의하여 떫은 맛을 느낄수 있어 섭취하기가 용이하지 못하므로 모과를 가공하여 음료로 제조하는 등의 제조기술이 다른 과실인 사과나 배 등과 같이 일반화되지 못하고 모과를 용이하게 섭취하기 위해서는 장기간 설탕등에 당침을 하여 떫은 맛을 설탕 등으로 희석시킨 다음 사용하여야 하므로 모과가 가지고 있는 영양소나 특유의 성분등을 완전하게 가지지 못하고 다른 방법에 의한 원료의 가공처리에 대한 기술개발이 미진하여 오직 당침에 의한 모과가공방법을 사용하므로 모과의 수확기가 10월경으로 한정되어 모과를 이용한 가공품은 생모과를 장기간 당침하여 보관하지 않으면 않되기 때문에 보관상의 불편함과 가공시기를 적절히 선정하여야 하므로 당침기간에 다른 맛의 변화를 가지는 단점을 가지고 있었다.As shown in Table 1 above, the quince has a unique scent of mossy fruit due to its volatile components. When the quince is consumed by nonvolatile ingredients, it can not be easily consumed because the moss can feel the taste tasted by the tannins possessed by the quince. To make beverages and other manufacturing techniques such as apples and pears are not generalized, and in order to easily ingest them, they must be dipped into sugar for a long time and then diluted with sugar or the like. Since it does not have enough nutrients and unique ingredients and has not developed the technology for the processing of raw materials by other methods, the harvest period of the corn is limited to only about 10 months because it uses only the method of gnawing by gnawing. The processed product should be stored for a long period of time The discomfort and inconvenience of storage on the door must be properly selected so that there is a disadvantage in that there is a change in the taste of the product during the period of the shaking.
한편, 생모과를 당침하여 가공한 음료로 활용하는 제조방법으로는 특허공보 공고번호 제94-330호의 의하여 창출되어 있는 바, 이러한 선 발명은 숙도 80-95의 모과를 수확하여 이를 세정한 후 물기를 없애고 씨를 분리하여 잘개 짜른 후 모과:설탕의 중량비를 5:2-3:1이 되게 혼합하여 당적한 다음 3-5개월간 숙성, 착즙, 여과하여 고형분량이 65-70Bx, 산도 0.8까지 농축한 모과 엑기스에 기타 부형제를 혼합하여 제조하는 것으로서, 이러한 종래의 제조방법은 모과를 섭취하기 용이하게 당적하기 위하여 3-5개월간의 숙성기간을 거쳐야 하므로 음료로서의 제조기간이 오래 걸리는 단점이 있고, 생모과의 보관기간이 짧아 수확기에 수확된 생모과를 한꺼번에 당침하여 사용하여야 하므로 음료로 공급되는 기간이 한정적일 수밖에 없었고 모과의 보관에 어려움이 따르는 결점을 가지고 있으며, 제품의 생산에 한계성을 가지므로 원가상승이 발생되어 비현실적이고, 특히 모과의 수확이 풍작일 때에는 원료의 공급으로 다수의 양을 폐기 처분하여야 하거나 모과의 수확이 흉작일 때에는 원료공급이 제대로 이루어지지 않아 제품생산에 차질을 가져오므로 모과를 재배하는 농가에서 모과재배에 대한 불안감을 가중시켜 재배를 기피하는 등의 소득증가를 이룰수 없어 농촌의 경제발전에 도움을 주지 못하며, 모과가 가지고 있는 비휘발성 성분인 모과의 맛이 당침에 의하여 충분히 베어나오지 못함으로 모과만이 가지고 있는 맛과 향을 제대로 살릴수 없는 등의 단점이 있었던 것이다.On the other hand, a manufacturing method of utilizing raw moths as a processed beverage by dipping has been created by Patent Publication No. 94-330, And the seeds were removed. The seeds were squeezed out and mixed with a mixture of 5: 2-3: 1 by weight of mosses and sugars. The mixture was aged for 3-5 months, filtered, 65-70 Bx, pH 0.8 , And other conventional excipients are mixed with each other. Since such a conventional preparation method requires an aging period of 3 to 5 months in order to be easily consumed, , Since the storage period of raw moths is short and the raw moths harvested at harvest time must be used by dipping all at once, the supply period of the beverages is limited, and it is difficult to store the raw moths, and since production is limited, It is unrealistic to raise it. Especially when the harvest of the harvest is abundant, it is necessary to dispose a large quantity of the harvest by the supply of the raw material, or when the harvest of the harvest is poor, the raw material supply is not properly performed, Farmers who are growing a lot of anxiety about growing mosquitoes It is not able to increase the income such as avoiding the cultivation and it does not help the economic development of the rural area and the taste of the non-volatile component, It is not possible to save it properly.
또한 당침 기간에 따른 맛의 변화에 의하여 제품마다의 가지각색의 맛을 가지므로 일반화 되기가 매우 어려웠던 것이다.In addition, it was very difficult to be generalized because it had a variety of flavors of each product due to changes in taste according to the length of the granules.
따라서, 본 발명의 목적은 수확된 모과를 세정하여 볶으는 가공처리를 거친후 자연건조시키어 보관하고 제품생산시 건조된 건모과의 성분을 추출시켜 효소처리하여 모과에 함유된 성분중 하나인 탄닌을 분해, 제거시켜 추출액을 엑기스 상태로 농축한 다음 상기 농축액에 대추나 생강등의 기타 생약으로 이루어진 첨가물을 추가하여 음료로서 강고하도록 하여 원료인 건모과의 보관이 용이하고 장기간 보관이 가능하므로 음료로서의 제품생산에 한계성을 해소하도록 하여 사계절 모과음료를 즐길수 있도록 한 것이다.Therefore, an object of the present invention is to provide a method for producing a dried chrysanthemum, which comprises subjecting a harvested quince to washing, roasting, natural drying and storage, , The extract is concentrated to an extract state, and then the concentrate is further added with additives such as jujube and ginger to make it strong as a beverage, so that it is easy to store the raw ingredients and can be stored for a long time, It is possible to enjoy the seasonal snack and beverage by eliminating the limit.
또한, 제품의 생산기간을 최소한으로 단축시켜 생산성을 향상시켜 줄 수 있도록 함과 아울러, 이로인해 비용절감 효과를 얻을수 있도록 하는데 그 목적이 있는 것이다.In addition, the present invention aims at minimizing the production period of the product, thereby improving the productivity, and at the same time, reducing the cost.
제1도는 본 발명의 제조과정을 나타낸 공정도.FIG. 1 is a process diagram showing a manufacturing process of the present invention. FIG.
이하, 본 발명의 제조방법을 구체적으로 설명하면 다음과 같다.Hereinafter, the production method of the present invention will be described in detail.
[제1공정(숙성 및 건조)][1st step (aging and drying)]
수확된 모과를 90이상 숙도가 된 완숙과를 선별하여 깨끗한 정수로 3회 이상 세척하여 모과의 표면에 묻어있는 농약이나 먼지등의 이물질 등을 세척한 다음 수증기를 이용하여 세척된 모과를 가열시켜 숙성시켜 준다.Harvested quince 90 Rice seeds that have become overdose are selected and cleaned more than 3 times with clean water to clean foreign substances such as pesticides and dust which are on the surface of the quince and heat the washed quince with water vapor to mature.
상기와 같이 수증기에 의해 숙성된 모과를 약 0.5-1.0 Cm의 두께로 잘게 썰어준 뒤 이를 약한 불에 의해 약 10분간 볶아준 다음 48시간동안 자연상태에서 건조시켜 준다.As described above, the quince matured by water vapor is minced to a thickness of about 0.5-1.0 Cm, and then it is roasted for about 10 minutes by a weak fire, followed by drying in a natural state for 48 hours.
[제2공정(추출)][Second step (extraction)]
상기 제1공정에 의해 건조된 가공물을 일정한 양으로 계측하고 모과에 함유된 성분을 추출하기 위하여 모과의 중량비에 약 4.5배의 정수를 투입한 다음 95의 온도에서 약 30분정도 가열시켜 모과액이 추출되도록 한다.In order to measure the workpieces dried by the first step at a predetermined amount and extract the components contained in the cornice, an integer of about 4.5 times the weight ratio of the corn was added, and then 95 For about 30 minutes to extract the fruit juice.
[제3공정(효소분해 및 여과)][Third step (enzyme decomposition and filtration)]
상기 제2공정에 의해 추출된 모과액에 모과가 가지고 있는 성분이 다량 추출될 수 있도록 펙티나제(Pectinase)를 0.5함량으로 투입시켜 50의 온도에서 24시간동안 효소분해를 한 후 효소를 제거하기 위하여 30분간 90의 온도로 가열하여 모과액의 효소가 완전히 실활되도록 한후 제품을 90의 온도에서 실온 상태인 25까지 급냉을 시킨 다음 제품을 가압하여 압착시켜 사람이 섭취가 가능한 성분만이 추출되도록 1차여과를 시킨다.In order to extract a large amount of the component of the quinine in the quinine solution extracted by the second step, the pectinase is added to 0.5 Lt; / RTI > The enzyme was digested for 24 hours at a temperature of 90 < RTI ID = 0.0 > And the enzyme of the fruit juice is completely inactivated. Lt; RTI ID = 0.0 > 25 , And the product is then pressed and squeezed to perform primary filtration so that only the components that can be ingested by the person are extracted.
[제4공정(분리 및 혼합)][Fourth step (separation and mixing)]
상기 제3공정에 의해 여과된 가공품을 -12의 온도로 급속동결을 하여 제품내에 함유되어 떫은 맛을 내는 탄닌성분을 침전시키고 이러한 상태에서 약 3일간 제품을 자연 해동시키고 침전물과 상등액을 분리하여 상등액만을 가지고 5로 2차여과시켜 농축함으로서 모과엑기스를 얻고, 제품생산시 엑기스에 대추, 생강, 황기에서 추출한 추액과 과당, 벌꿀, 비타인C, 무수구연산, 규소수지, 향료등의 첨가물을 첨가하여 음료로서 제조하면 되는 것이다.The workpieces filtered by the third process are -12 The product is then thawed for about 3 days. The precipitate and the supernatant are separated and the supernatant is separated from the supernatant. The extract is extracted from jujube, ginger and hwanggi, and added with additives such as fructose, honey, Vitamin C, anhydrous citric acid, silicon resin and fragrance. That is what you should do.
이때, 모과추출액에 첨가물을 첨가하는 비율을 아래의 표 2에서와 같이 다양한 상태의 실시예로서 실험하여 약 40의 온도에서 장기간 보존성과 관능실험을 하였다.At this time, the ratio of the addition of the additive to the moss extract was tested as an example of various states as shown in Table 2 below, and about 40 At room temperature for a long time.
상기 표 2에서와 같이 제품의 보존성 실험을 모과엑기스에 첨가물의 첨가량을 다양하게 첨가하여 40의 온도에서 90일 동안에 걸쳐 실시한 결과 표 3과 같은 음료로서의 관능실험(보존성과 맛)에 대한 결과치를 얻을 수 있었다.As shown in Table 2, the preservative properties of the product were evaluated by adding various amounts of the additives to the mother fruit extract, The results were shown in Table 3 for sensory evaluation (preservability and taste) as a beverage.
따라서, 표 3에 나타난 것과 같이 실시예 4와 5에 의하여 제조된 음료의 평가가 가장 우수한 것으로 판명되고, 특히 90일 동안 가속 실험한 결과 변색과 침전물이 생성되지 않았고 미생물 또한 검출되지 않아 제품의 안전성을 확인할 수 있는 것으로, 건모과 추출액을 이용한 모과음료는 탄닌 함량 0.05-0.5가 함유된 건모과 추출액 6-20에 대하여 대추2-6, 생강 0.1-0.6%, 황기0.5-2, 과당10-15, 벌꿀0.2-5, 비타민C 0.01-0.05, 무수 구연산0.02-0.05, 규소수지 0.01-0.04, 향료0.05-0.1를 함유하는 것이 보존성 및 제품의 맛에 있어서 가장 적절한 것이다.Therefore, as shown in Table 3, it was found that the beverage prepared by Examples 4 and 5 was the most excellent, and in particular, accelerated experiment for 90 days showed no discoloration, no precipitate, no microorganisms, , And the beverage using the extract of rosemary extract had a tannin content of 0.05-0.5 Algae extract containing 6-20 About jujube 2-6 , Ginger 0.1-0.6%, Hwanggi 0.5-2 , Fructose 10-15 , Honey 0.2-5 , Vitamin C 0.01-0.05 , Anhydrous citric acid 0.02-0.05 , Silicon resin 0.01-0.04 , Fragrance 0.05-0.1 Is most suitable for preservability and taste of the product.
이상에서와 같이 본 발명은 기관지계의 예방이나 치료에 사용되는 모과를 음료로서 가공할 때 모과를 건조시켜 그 추출액을 가지고 추출액에 다수의 첨가물을 첨가하여 음료로 제조하므로서 음료의 주성분이 되는 원료로 건모과를 사용함으로 원료의 보관이 용이하고 모과의 수확기에 관계없이 모과음료를 생산 판매할 수 있음은 물론, 이로인해 계절에 구애됨이 없이 신선한 모과음료를 섭취할 수 있게되는 등의 효과가 있는 것이다.As described above, according to the present invention, when a quince is used as a beverage for preventing or treating the bronchial system, the quince is dried to prepare a beverage by adding a large amount of an additive to the extract, It is possible to store raw materials easily and to produce and sell mosquito beverages irrespective of the harvest time of the mosquito, and thus it is possible to consume fresh mosquito beverages without arbitrariness of seasons .
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019960044535A KR100211019B1 (en) | 1996-10-08 | 1996-10-08 | Beverage of the fruit of a chinese quince |
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| KR1019960044535A KR100211019B1 (en) | 1996-10-08 | 1996-10-08 | Beverage of the fruit of a chinese quince |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100323135B1 (en) * | 1999-05-19 | 2002-02-04 | 방인수 | method for manufacture in drink |
| KR100617500B1 (en) * | 2000-11-08 | 2006-09-04 | 주식회사농심 | Process of preparing concentrate for herb drink from herbal materials |
| KR100700403B1 (en) | 2006-02-27 | 2007-03-28 | 한국식품연구원 | A Drinking Composition Comprising Mulberry Extract and Process for Preparing the Same |
| CN102511868A (en) * | 2011-12-29 | 2012-06-27 | 山西汉波食品股份有限公司 | Thickened red jujube donkey-hide gelatin pulp added with vitamin |
| CN104886704A (en) * | 2015-05-20 | 2015-09-09 | 烟台甜园蜂业有限公司 | A honey and fresh ginger drink recipe and a manufacturing method thereof |
| KR101781688B1 (en) | 2015-07-30 | 2017-10-23 | 주식회사 웰파인 | Beverage composition of Aronia shielding bitterness and preparation method of the same |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050099902A (en) * | 2004-04-12 | 2005-10-17 | 학교법인 영광학원 | A method for producing orange juice by clarification and concentration |
| KR100883211B1 (en) * | 2007-12-24 | 2009-02-13 | 정봉화 | Manufacturing method of health supplement food using cornus officinalis |
| KR101347678B1 (en) * | 2012-01-06 | 2014-01-06 | 주식회사 가야에프앤디 | A manufacturing method of lotus leaves tea |
| KR102611783B1 (en) * | 2023-04-28 | 2023-12-08 | 농업회사법인 주식회사 모가원 | Processed food containing edible porous quince peel/pulp and method for preparing the same |
-
1996
- 1996-10-08 KR KR1019960044535A patent/KR100211019B1/en not_active IP Right Cessation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100323135B1 (en) * | 1999-05-19 | 2002-02-04 | 방인수 | method for manufacture in drink |
| KR100617500B1 (en) * | 2000-11-08 | 2006-09-04 | 주식회사농심 | Process of preparing concentrate for herb drink from herbal materials |
| KR100700403B1 (en) | 2006-02-27 | 2007-03-28 | 한국식품연구원 | A Drinking Composition Comprising Mulberry Extract and Process for Preparing the Same |
| CN102511868A (en) * | 2011-12-29 | 2012-06-27 | 山西汉波食品股份有限公司 | Thickened red jujube donkey-hide gelatin pulp added with vitamin |
| CN104886704A (en) * | 2015-05-20 | 2015-09-09 | 烟台甜园蜂业有限公司 | A honey and fresh ginger drink recipe and a manufacturing method thereof |
| KR101781688B1 (en) | 2015-07-30 | 2017-10-23 | 주식회사 웰파인 | Beverage composition of Aronia shielding bitterness and preparation method of the same |
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| Publication number | Publication date |
|---|---|
| KR970073405A (en) | 1997-12-10 |
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