KR100830014B1 - Method of making a jujube juice - Google Patents
Method of making a jujube juice Download PDFInfo
- Publication number
- KR100830014B1 KR100830014B1 KR1020070004697A KR20070004697A KR100830014B1 KR 100830014 B1 KR100830014 B1 KR 100830014B1 KR 1020070004697 A KR1020070004697 A KR 1020070004697A KR 20070004697 A KR20070004697 A KR 20070004697A KR 100830014 B1 KR100830014 B1 KR 100830014B1
- Authority
- KR
- South Korea
- Prior art keywords
- jujube
- extract
- juice
- hours
- boiled
- Prior art date
Links
- 235000020418 red date juice Nutrition 0.000 title claims description 16
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 241001247821 Ziziphus Species 0.000 claims abstract description 43
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 9
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 8
- 230000008569 process Effects 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 6
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 229940010454 licorice Drugs 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 2
- 239000000428 dust Substances 0.000 claims description 2
- 235000012041 food component Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 2
- 235000017443 Hedysarum boreale Nutrition 0.000 abstract 2
- 235000007858 Hedysarum occidentale Nutrition 0.000 abstract 2
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 1
- 238000001802 infusion Methods 0.000 abstract 1
- 241000202807 Glycyrrhiza Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000012907 honey Nutrition 0.000 description 4
- 241001070941 Castanea Species 0.000 description 3
- 235000014036 Castanea Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 229940124600 folk medicine Drugs 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 206010014020 Ear pain Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000000731 Fagus sylvatica Species 0.000 description 1
- 235000010099 Fagus sylvatica Nutrition 0.000 description 1
- 208000004356 Hysteria Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 208000012839 conversion disease Diseases 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 230000003419 expectorant effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000013595 glycosylation Effects 0.000 description 1
- 238000006206 glycosylation reaction Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
- 230000007371 visceral function Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- 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)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 대추즙 제조방법에 있어서, 좀더 상세히는 주원료인 대추를 우려내어 감초와 같이 끓인 후 엿기름과 버무려 삭힌 후 대추씨와 껍질을 걸러 제조하여 인공조미료 없이 단맛을 내고 저장성이 뛰어난 대추즙을 제조하여 일상생활에서 간편하게 대추의 효능을 체험할 수 있도록 하는 것이다.The present invention in the jujube juice manufacturing method, in more detail, the jujube, the main raw material is boiled with licorice and then boiled with malt and then shredded and prepared by filtering jujube seeds and skin to produce sweetness without artificial seasoning and having excellent shelf life jujube. By doing so, you can easily experience the effects of jujube in daily life.
상기 본 발명에 사용되는 대추는 동의보감, 유방유취에서 기술된 바와 같이, 그 자체의 당도가 높고, 풍미가 우수할 뿐만 아니라 적정한 상태로 건조된 경우에 저장성이 뛰어나 특히 예로부터 약리작용을 수행해온 바가 커 상고시대로부터 다양한 민간 한방요법의 재료로 널리 이용되어 왔던 열매로서, 양기를 보강하고 비위를 튼튼하게 하며 오래 먹으면 안색이 좋아지고 몸이 가벼워지며 장수할 수 있으며, 또한 오장육부를 보해 내장의 기능을 회복시키고 온몸을 튼튼하게 하며 12 경맥의 혈액순환을 도와 심장을 튼튼하게 하는 등 약리효과가 뛰어나고 정력을 높여주며, 여성의 히스테리를 가라앉히며 젊음을 유지시켜 주며, 약제로는 이뇨제, 강장제, 견이통완화제, 거담제, 만성기관지염, 결핵, 체력회복 등으로 효과가 있는 것이다.Jujube used in the present invention, as described in the synonym and breast induction, has a high sugar content of itself, excellent flavor and excellent shelf life when dried in an appropriate state, especially the pharmacological action has been performed since ancient times. It is a fruit that has been widely used as a material for various folk medicines since the ancient times. It reinforces nourishment, strengthens the stomach, and improves complexion, lightens the body, and lasts long. Its pharmacological effect is enhanced and strengthens the energy by strengthening the whole body and strengthening the heart by helping blood circulation of the 12 meridians. It also helps to diminish the hysteria of women and maintains youth. Ear pain relief, expectorant, chronic bronchitis, tuberculosis, physical recovery is effective.
따라서, 이러한 대추의 효능을 체험하기 위해 사용되는 일반적인 대추즙 제조하는 방법으로는, 먼저 대추를 깨끗이 씻어 대추를 완전히 푹 끓여 베로 만든 보자기나 거즈 등에 싸서 짜면 이때 나온 즙을 다시 약한불에 달여 물엿처럼 만들어 식힌 후 체에 걸려 대추껍질과 씨만 빼고 주물러서 한번 더 끓여 먹을 때 꿀이나 밤 곶감 등의 기호식품을 섞어 마시는 것이다.Therefore, as a general jujube juice manufacturing method used to experience the efficacy of such jujube, first wash the jujube thoroughly, and then squeeze the jujube completely and wrap it in a cloth or gauze made of beech, and then the juice from this is made again on low heat to make syrupy. After cooling, it is sieved and sifted, except jujube shell and seeds, and when boiled and eaten once again, it is mixed with foods such as honey or chestnut dried persimmon.
그러나, 이러한 상기 대추즙 제조방법은 대추를 푹 끓여 보자기나 거즈 등에 짜서 나온 즙을 물엿처럼 달여 먹을 수 있도록 하는 것으로, 대추의 효능은 그대로 유지할 수 있으나 단맛이 낮아서 먹기 전에 별도의 꿀 등의 단맛이 나는 식품을 적당량을 투입시켜 희석시켜 기호에 맞도록 하여 사용하였다.However, the method of manufacturing the jujube juice is to boil the jujube so that the juice produced by squeezing the porcelain or gauze can be sweetened like starch syrup, and the efficacy of the jujube can be maintained as it is, but the sweetness of the extra honey before eating I used a proper amount of food to dilute it to my liking.
그러나, 상기와 같은 대추즙의 제조방법은 단맛을 내기 위해서는 별도의 꿀 등의 투입시켜야 하므로 항상 같은 맛이 낼 수 없어 불편하며 또한 일정량을 적절하게 투입시켜야 하므로 공정이 번거러워 불편하였다.However, the method of producing the jujube juice as described above should be added to a separate honey, etc. in order to give a sweet taste, it is inconvenient to always produce the same taste, and also a cumbersome process because it has to be appropriately added a certain amount.
본 발명은 상술한 종래의 문제점을 해결하기 위한 것으로서, 위와 같이 종래의 대추의 효능은 유지하면서 단맛을 내기 위해서는 별도의 꿀 등의 투입시켜야 하는 번거러움을 제거하기 위해, 대추를 세척하여 대추의 영양성분을 우려낸 추출물에 감초를 넣어 150℃에서 30분 끓이고, 다시 80℃에서 2시간 달여 추출물의 농도를 증가시켜 식힌 후 엿기름가루와 버무려 삭힌 후 대추의 씨와 껍질을 80메쉬의 걸림망에서 거른 대추즙과 물을 1 : 1 비율로 혼합시켜 40메쉬의 고운체를 통해 건데기를 걸러 다시 150℃에서 30분 끓이고, 다시 80℃에서 2시간 달여 완성하는 것으로, 대추를 이용하여 일상에서 즐기는 대추즙으로 제조하여 남녀노소 누구나 쉽게 접할 수 있도록 하는 것이다.The present invention is to solve the above-mentioned problems, to maintain the efficacy of the conventional jujube as described above, in order to remove the hassle of having to add a separate honey, etc. in order to sweeten the nutrition of the jujube Put the licorice in the extracted extract and boil it for 30 minutes at 150 ℃, and again, increase the concentration of the extract for 2 hours at 80 ℃, cool it, and then toss it with malt powder and cut the jujube seeds and skins from the mesh of 80 mesh. Mixed with water at a ratio of 1: 1, sift through a 40 mesh fine sieve, and boil again at 150 ° C. for 30 minutes, and then finish at 80 ° C. for 2 hours. It is to make it easy for all ages.
먼저, 본 발명의 구성을 설명하기 전에 대추의 기능 및 효능에 대해 먼저 알아보면, 대추는 비타민과 탄수화물이 풍부하고 약재의 성분을 완충시켜주는 효과가 있어 과일보다는 약으로 더 많이 인식되고 있으며, 특히 각종 여성 질환에 탁월한 효과가 있고 내장기능을 강화, 신경완화 작용은 긴장을 풀어주고 흥분을 가라앉혀 주므로 수험생들에게도 효과를 볼 수 있는 것이다.First, before explaining the structure and effect of the jujube before explaining the composition of the present invention, jujube is rich in vitamins and carbohydrates and has a buffering effect of the medicinal ingredients, it is recognized more as a medicine than a fruit, especially Excellent effect on various women's diseases, strengthening visceral function, neuro-relaxation action will relax the tension and calm the excitement will be effective for the examinee.
그리고, 식욕부진이나 소화불량인 사람이 복용하면 속을 편하게 하며, 비장의 기운을 길러주고 위장의 기운을 북돋워 식욕을 촉진시키며, 특히 체질상으로 소음인에게 좋고 호흡기를 튼튼하게 해주는 것이다.And, anorexia or indigestion when taken by the person to relax the stomach, to increase the energy of the spleen and encourage the gastrointestinal energy to promote appetite, especially constitutionally good for the noise person and will make the respiratory tract strong.
민간약으로 많이 사용되어온 대추는 심장과 폐를 윤택하게 하고 기침을 낫게 하며 속을 보하여 번민을 없애주므로 감기에 효과가 있다고 볼 수 있다.Jujube, which has been used a lot as a folk medicine, is effective for colds because it makes the heart and lungs healthy, coughs better, and helps to ward off discomfort.
대추의 식이성 섬유는 그러한 발암물질을 흡착, 배출해 몸 밖으로 밀어낼 뿐만 아니라 대추에 함유된 베타카로틴은 체내 유해 활성산소를 제독하는 힘을 가지고 있다.Jujube's dietary fiber absorbs and releases these carcinogens and pushes them out of the body, while beta-carotene in jujube has the power to detoxify harmful free radicals in the body.
따라서, 이러한 대추의 효능을 간편하게 체험하기 위해 대추를 즙으로 제조하여 간편하게 먹을 수 있도록 하여 일상에서 남녀노소 누구나 쉽게 접할 수 있도록 하는 것이다.Therefore, in order to easily experience the efficacy of such a jujube is to make the jujube juice to make it easy to eat so that everyone can easily contact with men and women in everyday life.
상기 본 발명에 사용되는 대추를 이용한 대추즙의 제조방법 실시 예로는,
대추 1kg을 세척하여 30℃의 물 10ℓ에 넣고 2시간 대추의 영양성분을 우려내는 추출공정과;
상기 추출공정을 거친 대추의 영양성분이 우려낸 추출물에 감초 30g을 넣어 150℃에서 40분 끓이고, 다시 80℃에서 2시간 달여 추출물의 농도를 증가시키는 가열공정과;
상기 가열공정을 거친 추출물을 60℃로 식혀서 엿기름가루 200g을 상기 추출물의 상부에 고르게 뿌려 버무리는 버무림공정과;
상기 버무림공정을 거친 추출물을 60℃에서 2시간 삭히는 삭힘공정과;
상기 삭힘공정을 거친 추출물을 80메쉬의 걸림망을 통해 대추의 씨와 껍질을 걸러 분리시키는 즙을 형성하는 제1걸림공정과;
상기 걸림공정을 거친 즙과 물을 1 : 1 비율로 혼합시켜 다시 40메쉬의 고운체를 통해 건더기를 거르는 제2걸림공정과;Examples of the method for producing jujube juice using the jujube used in the present invention,
An extraction process of washing 1 kg of jujube, putting it in 10 l of water at 30 ° C., and soaking the nutritional content of the jujube for 2 hours;
Put the licorice 30g to the extract extracted by the nutritional component of the jujube through the extraction process, boil 40 minutes at 150 ℃, again heating at 80 ℃ for 2 hours to increase the concentration of the extract;
Cooling the extract after the heating step at 60 ° C. and spraying the malt powder evenly on top of the extract tossing 200 g of malt powder;
A cutting step of cutting the extract, which has undergone the dipping step at 60 ° C. for 2 hours;
A first catching step of forming a juice which separates the extract and the peel of the jujube through the catching network of the cutting process through the 80 mesh mesh;
A second catching step of mixing the juice and water having passed through the catching process in a ratio of 1: 1, and filtering the dust through a fine mesh of 40 meshes again;
상기 제2걸림공정을 거친 즙을 150℃에서 30분 끓이고, 다시 80℃에서 2시간 달여 대추즙을 형성하는 달임공정을 거쳐 완성하는 것이다.The juice passed through the second step is boiled at 150 ° C. for 30 minutes, and is then completed through a decoction process of forming jujube juice at 80 ° C. for 2 hours.
삭제delete
삭제delete
삭제delete
삭제delete
삭제delete
삭제delete
그리고, 상기 대추즙을 기호에 따라 달임공정을 거친 대추즙에 밤 등의 기호식품을 채로 썰어 상기 대추즙에 투입시켜 30분간 끓여 밤 등의 기호식품을 씹히는 맛을 느끼게 할 수 있는 것이다.Then, the jujube juice is cut into the jujube juice, such as chestnuts, in the jujube juice, which has undergone a decoction process according to the taste, and put into the jujube juice to boil for 30 minutes, so that the taste foods such as chestnuts can be felt.
본 발명의 대추를 이용한 대추즙 제조방법의 가장 바람직한 실시 예로는, 대추를 세척하여 30℃의 물 10ℓ에 2시간 대추의 영양성분을 우려낸 추출물에 감초 30g을 넣어 150℃에서 40분 끓이고 다시 80℃에서 2시간 달여 추출물의 농도를 증가시켜 60℃로 식혀 엿기름가루 200g을 상부에 뿌려 추출물과 함께 버무려 60℃에서 2시간 삭히게 하여 엿기름가루에 의한 당화효소에 의해 단맛이 증가하도록 함과 동시에 부드럽게 할 수 있도록 하는 것입니다.The most preferred embodiment of the jujube juice manufacturing method using the jujube of the present invention, put the licorice 30g to extract extracting the nutrients of jujube for 2 hours in 10ℓ of water at 30 ℃ water boiled at 150 ℃ 40 minutes and again 80 ℃ Increase the concentration of the extract for 2 hours at 2 ℃, cool it to 60 ℃ and sprinkle with 200g of malt powder on top and mix it with the extract and simmer it at 60 ℃ for 2 hours to increase sweetness by glycosylation by malt powder. Is to help.
그리고, 상기 추출물을 80메쉬의 걸림망를 통해 대추의 씨와 껍질을 거른 즙의 건더기를 거르기 위해 상기 즙과 물을 1 : 1 비율로 혼합시켜 즙의 농도를 낮게 하여 40메쉬의 고운체에서 건더기를 용이하게 걸러내어 다시 150℃에서 30분 끓이고 다시 80℃에서 2시간 달여 대추즙을 완성하는 것이다.Then, the extract is mixed with juice and water in a ratio of 1: 1 to filter out the dried seeds of the jujube and the peeled juice through the mesh of 80 mesh, so that the concentration of juice is lowered. It is easily filtered and boiled again at 150 ° C. for 30 minutes and again at 80 ° C. for 2 hours to complete the jujube.
따라서, 본 발명은 상기한 바와 같이 대추의 영양성분을 우려낸 추출물에 감초를 넣고 150℃에서 40분간 끓이고, 다시 80℃에서 2시간 달여 추출물의 농도를 증가시킨 후 엿기름가루를 뿌려 추출물과 함께 버무려 삭혀 엿기름가루에 의한 당화효소에 의해 단맛이 증가시키고 대추의 씨와 껍질을 거른 즙과 물을 1 : 1 비율로 혼합시켜 건더기를 걸러 다시 달여 대추즙을 완성하는 것으로, 몸에 유익한 대추를 대추즙으로 섭취하면서 간편하게 대추의 효능을 체험할 수 있도록 하여 건강식품의 개념에서 벗어나 남녀노소 누구나 쉽게 접할 수 있도록 하는 이점이 있는 것이다.Therefore, the present invention, put the licorice in the extract worries the nutrients of jujube as described above, boil for 40 minutes at 150 ℃, again at 80 ℃ for 2 hours to increase the concentration of the extract and then sprinkled with the extract by sprinkling malt powder The sweetness is increased by glycosylated enzyme from malt powder, and the jujube seed and skin juice are mixed at a ratio of 1: 1 and water is filtered to rejuvenate to complete the jujube juice. You can easily experience the effect of jujube while eating it has the advantage that it can be easily accessible to all ages, both from the concept of health food.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020070004697A KR100830014B1 (en) | 2007-01-16 | 2007-01-16 | Method of making a jujube juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020070004697A KR100830014B1 (en) | 2007-01-16 | 2007-01-16 | Method of making a jujube juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR100830014B1 true KR100830014B1 (en) | 2008-05-15 |
Family
ID=39650440
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020070004697A KR100830014B1 (en) | 2007-01-16 | 2007-01-16 | Method of making a jujube juice |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100830014B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101248067B1 (en) | 2010-12-27 | 2013-03-27 | 농업회사법인대흥(주) | Grain syrup using jujube puree and manufacturing method thereof |
| KR101919926B1 (en) | 2016-11-16 | 2018-11-19 | 이현태 | 100% pure jujube juice with increased sugar content and preference and producing method thereof |
| KR102301069B1 (en) | 2021-01-12 | 2021-09-13 | 정향훈 | Collagen jujube juice and manufacturing method of the same |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960033319A (en) * | 1996-07-25 | 1996-10-22 | 김승열 | Preparation of sikye using jujube extract of licorice |
| KR20000063213A (en) * | 2000-05-16 | 2000-11-06 | 선영규 | chinese herbal medicine mixer cookery grain syrup |
| KR20010077782A (en) * | 2000-02-08 | 2001-08-20 | 안상태 | Composition for dissolving uric acid replacement defect and its manufacturing process |
| KR20020093666A (en) * | 2002-09-30 | 2002-12-16 | 이동호 | method of making date tea |
| KR20050095702A (en) * | 2004-03-27 | 2005-09-30 | 양재헌 | Composion containing extract of natural plant and method for manufacturing the same |
-
2007
- 2007-01-16 KR KR1020070004697A patent/KR100830014B1/en active IP Right Grant
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960033319A (en) * | 1996-07-25 | 1996-10-22 | 김승열 | Preparation of sikye using jujube extract of licorice |
| KR20010077782A (en) * | 2000-02-08 | 2001-08-20 | 안상태 | Composition for dissolving uric acid replacement defect and its manufacturing process |
| KR20000063213A (en) * | 2000-05-16 | 2000-11-06 | 선영규 | chinese herbal medicine mixer cookery grain syrup |
| KR20020093666A (en) * | 2002-09-30 | 2002-12-16 | 이동호 | method of making date tea |
| KR20050095702A (en) * | 2004-03-27 | 2005-09-30 | 양재헌 | Composion containing extract of natural plant and method for manufacturing the same |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101248067B1 (en) | 2010-12-27 | 2013-03-27 | 농업회사법인대흥(주) | Grain syrup using jujube puree and manufacturing method thereof |
| KR101919926B1 (en) | 2016-11-16 | 2018-11-19 | 이현태 | 100% pure jujube juice with increased sugar content and preference and producing method thereof |
| KR102301069B1 (en) | 2021-01-12 | 2021-09-13 | 정향훈 | Collagen jujube juice and manufacturing method of the same |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103734813B (en) | Health-care chicken soup for nourishing and blacking hair | |
| CN103393165A (en) | Cactus-flavor milk peanut kernels and preparation method thereof | |
| CN103610154A (en) | Health maintenance nourishing nutrition soup and preparation process thereof | |
| CN103478389A (en) | Eight-treasure health cake for benefiting intelligence | |
| CN111096426A (en) | Fructus momordicae and nine-process dried orange peel and preparation method thereof | |
| CN105767911A (en) | Black olive black bean sauce and making method thereof | |
| CN105455121B (en) | A kind of mulberry leaf crisp food of auxiliary hyperglycemic | |
| CN103976115A (en) | Bamboo-scent blueberry-containing steamed cake and making method thereof | |
| CN104957608A (en) | Method for processing heterophylly falsestarwort root decoction pieces | |
| CN106579201A (en) | Dragon fruit jelly and preparation method thereof | |
| KR100830014B1 (en) | Method of making a jujube juice | |
| CN104336285A (en) | Flavoured haw jelly and preparation method thereof | |
| CN105192186B (en) | A kind of ginkgo dark tea and preparation method thereof | |
| CN106307068A (en) | Kiwi fruit glutinous rice cake and preparation method thereof | |
| CN105166262A (en) | Nourishing and nerve soothing preserved Chinese yam-containing pumpkin processing method | |
| CN104055176B (en) | A kind of beverage of heat-clearing and fire-reducing | |
| CN106579124A (en) | Haw jelly capable of nourishing yin and clearing heat and preparation method thereof | |
| CN103004991A (en) | Cactus yogurt and processing technique thereof | |
| CN107509848A (en) | A kind of preparation method of saqima made of buckwheat flour | |
| CN105053471A (en) | Heat clearing and feature beautifying Chinese yam flavored preserved pear processing method | |
| CN104585464A (en) | Preparation method for nutrient preserved sugar-cured bamboo shoot | |
| CN105076304B (en) | A kind of instant desert cistanche flavor Ainz and preparation method thereof | |
| CN108813473A (en) | A kind of production method of instant type health dried bamboo shoots | |
| CN102450328A (en) | Cactus yogurt and processing technology thereof | |
| CN105660878A (en) | Method for manufacturing konjak tofu with cucumbers and edible fungi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20130225 Year of fee payment: 6 |
|
| FPAY | Annual fee payment |
Payment date: 20140306 Year of fee payment: 7 |
|
| FPAY | Annual fee payment |
Payment date: 20150305 Year of fee payment: 8 |
|
| FPAY | Annual fee payment |
Payment date: 20160309 Year of fee payment: 9 |
|
| FPAY | Annual fee payment |
Payment date: 20170317 Year of fee payment: 10 |
|
| FPAY | Annual fee payment |
Payment date: 20180305 Year of fee payment: 11 |
|
| FPAY | Annual fee payment |
Payment date: 20200226 Year of fee payment: 13 |