KR20200069859A - Strawberry manufacturing method thereof - Google Patents
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- KR20200069859A KR20200069859A KR1020180157390A KR20180157390A KR20200069859A KR 20200069859 A KR20200069859 A KR 20200069859A KR 1020180157390 A KR1020180157390 A KR 1020180157390A KR 20180157390 A KR20180157390 A KR 20180157390A KR 20200069859 A KR20200069859 A KR 20200069859A
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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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—Products for covering, coating, finishing, decorating
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- A—HUMAN NECESSITIES
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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Abstract
Description
본 발명은 딸기 내부에 초코향 또는 초코원액을 침투시켜 딸기 본연의 맛과 향과 더불어 초코향과 초코맛이 발생하여 딸기를 싫어하는 사람도 딸기를 먹을 수 있도록 유도함은 물론 호기심을 자극하여 제조업체에서는 딸기판매를 향상킬 수 있는 초코딸기 제조방법에 관한것이다.The present invention induces chocolate flavor and chocolate flavor in addition to the natural flavor and aroma of strawberries by infiltrating the chocolate flavor or the chocolate stock inside the strawberry so that even those who do not like strawberries can eat strawberries, as well as stimulate curiosity to make strawberries It is about a method of manufacturing chocolate strawberry that can improve sales.
딸기(Fragaric ananassa Duch)는 장미과(Rosaceae)에 속하는 다년초로 향기와 색상이 우수하며, 신맛과 단맛이 잘 조화되어있고, 독특한 향기를 갖는 과채류로서 오래전부터 봄철에 애용되어 왔다 특히 비타민 C의 함량이 다른 과일에 비하여 높아 생식용으로써 각광받아 왔다 딸기는 품종에 따라 성분 및 함량이 다르나 일반적으로 유기산이 많아서 신맛이 많고 당분이 많으며, 비타민 C와 같은 비타민류가 다른 과채류에 비해 다량으로 함유되어 있다.Strawberry (Fragaric ananassa Duch) is a perennial plant belonging to the family Rosaceae. It has excellent aroma and color, has good sourness and sweetness, and has a unique aroma. It has been used for a long time in spring. Strawberries have been in the limelight for reproductive use compared to other fruits. Although strawberries have different ingredients and contents depending on the variety, they have a lot of sour and sugary content because they have a lot of organic acids, and vitamins such as vitamin C are contained in a large amount compared to other fruits and vegetables.
특히, 딸기는 퀘르세틴(quercetin), 카페인산(caffeic acid), 페룰산(ferulic acid), 플라보놀류(flavanols)등의 다양한 항산화 물질 및 유리 및 결합형 페놀성 화합물과 안토시아닌(anthocyanin)이 함유되어 있어 항산화활성과 인간의 간암세포인 HepG2 세포에 대한 증식억제작용을 나타내는 것으로도 알려져 있다.In particular, strawberries contain various antioxidants such as quercetin, caffeic acid, ferulic acid, flavonols, and free and bound phenolic compounds and anthocyanin. It is also known to exhibit antioxidant activity and proliferation inhibitory action on human liver cancer cells, HepG2 cells.
이러한 딸기는 신선하면 날(生)로 섭취하거나 샐러드, 샌드위치 등으로 식용하며, 잼, 젤리, 아이스크림, 냉동딸기, 시럽, 주스 및 우유가공품(딸기우유) 등과 같은 가공식품으로 가공하고 있다.These strawberries are eaten raw when eaten fresh or eaten as salads, sandwiches, etc., and processed into processed foods such as jam, jelly, ice cream, frozen strawberries, syrup, juice and milk products (strawberry milk).
최근에 들어, 인체에 유용한 각종 성분들이 다량으로 함유되어 있는 웰빙식품으로 인기를 끌고 있으며, 그에 따라 다양한 연구 및 개발이 진행되고 있는 실정이다.In recent years, it has become popular as a well-being food that contains a large amount of various components useful for the human body, and accordingly various research and development are in progress.
그 예로, 대한민국 특허공개 제10-2004-0052747호(셀레늄이 함유된 딸기의 재배, 및 효소의 제조방법), 대한민국 특허공개 제10-2004-0052748호(게르마늄이 함유된 딸기의 재배, 및 효소의 제조방법) 등이 있다.For example, Republic of Korea Patent Publication No. 10-2004-0052747 (cultivation of strawberries containing selenium, and method of manufacturing enzymes), Korean Patent Publication No. 10-2004-0052748 (cultivation of strawberries containing germanium, and enzymes Manufacturing method).
그러나, 상기의 종래기술들은 천연재료를 사용하여 재배한 것이 아니라 셀레늄 또는 게르마늄 등의 금속 무기물을 이용하여 딸기를 재배함으로써 딸기를 재배하는 토양의 오염을 유발할 수 있는 문제가 있을 뿐만 아니라 딸기의 성장이 저하될 수 있는 문제가 있으며, 화학적인 방법으로 정제된 금속 무기물을 이용함에 따라 경제적 비용이 많이 소요되는 문제가 있다.However, the above conventional techniques are not cultivated using natural materials, but cultivation of strawberries using metal minerals such as selenium or germanium, which can cause contamination of soil for growing strawberries, as well as the growth of strawberries. There is a problem that can be degraded, and there is a problem in that an economical cost is high by using a metal mineral purified by a chemical method.
또한, 유아나 어린아이들 같은 경우에는 딸기 자체를 싫어하여 안먹는 경우가 많이있는데 영양분이 풍분한 딸기를 누구나 먹을 수 있도록 후각 및 시각적으로 호기심을 유발하고 자극하여 누구나 먹을 수 있도록 유도하여 딸기 소비량을 향상시킬수 있는 방안을 강구해야한다.In addition, in the case of infants and young children, there are many cases where they do not like strawberries because they hate the strawberries themselves. Induce smell and visual curiosity so that anyone can eat strawberries rich in nutrients. You have to come up with a plan.
상기와 같은 문제점을 해결하기 위한 본 발명은 딸기 본연 맛과 더불어 누구나 좋아하는 초코렛 맛을 느낄수있도록 하여 딸기를 싫어하는 사람도 먹을 수 있도록 시각 및 후각을 자극하여 딸기 판매량을 향상시킬 수 있는 것을 목적으로 한다.The present invention for solving the above problems is to improve the strawberry sales volume by stimulating the sense of sight and smell so that anyone who dislikes strawberries can eat by allowing anyone to feel the taste of chocolate, as well as the original taste of strawberries. .
상기 과제의 해결수단으로 본 발명 초코딸기 제조방법은 압력 탱크에 딸기를 삽입한 후 압축공기를 주입하여 진공상태로 가압하는 단계와,As a solution to the above problems, the method of manufacturing the chocolate strawberry according to the present invention comprises the steps of inserting a strawberry into a pressure tank and injecting compressed air to pressurize it in a vacuum,
상기 딸기를 진공상태에서 일정시간을 유지하여 딸기를 팽창시키면 딸기의 표면이 진공상태로 인해 외부로 당겨져 딸기의 표면과 내부 사이에는 공간이 형성되도록 유지하는 단계와,When the strawberry is expanded by maintaining the strawberry in a vacuum for a certain period of time, the surface of the strawberry is pulled to the outside due to the vacuum, thereby maintaining a space between the surface and the inside of the strawberry.
상기 압력탱크의 내부 공기를 일정시간 동안 외부로 배출하는 배기단계와,And the exhaust step of discharging the internal air of the pressure tank to the outside for a predetermined time,
상기 압력탱크의 공기를 배기한 다음 딸기가 원상태로 복귀하면 딸기의 표면과 내부 사이에 형성된 공간을 일정시간 동안 안정화시키는 안정화 단계와,A stabilization step of stabilizing the space formed between the surface and the inside of the strawberry for a period of time when the strawberry is returned to its original state after evacuating the air in the pressure tank;
상기 딸기의 표면과 내부 사이에 형성된 공간으로 초코향과 정제수를 혼합 용해하여 침투액을 준비하는 단계와,Preparing a permeate by mixing and dissolving chocolate flavor and purified water into a space formed between the surface and the inside of the strawberry;
상기 압력 탱크 내부에 설치된 스프레이로 침투액을 분무한 후, 압력 탱크 내부에 2.2 ∼ 2.9atm의 압축공기를 공급하여 45초 동안 가압한 다음 60초 동안 유지하여 딸기의 표면과 내부 사이 공간으로 침투액을 침투시킨 다음 압력 탱크에 압축공기를 105초 동안 배출하는 감압 과정을 거친 다음 15초 동안 유지하여 안정화시킨 다음 다시 압력 탱크에 침투액을 공급하고, 가압 및 감압하여 안정화시키는 과정을 3회 반복하여 침투액을 딸기조직 내부로 침투시켜 초코향이 발생하는 것을 특징으로 하는 초코딸기 제조방법을 제공한다.After spraying the permeate with the spray installed inside the pressure tank, the compressed air of 2.2 to 2.9atm is supplied into the pressure tank and pressed for 45 seconds, then held for 60 seconds to penetrate the permeate into the space between the surface of the strawberry and the inside. After passing through the depressurization process of discharging compressed air to the pressure tank for 105 seconds, and then maintaining it for 15 seconds to stabilize it, supply the permeate to the pressure tank again, and repeat the stabilization process by pressurizing and depressurizing 3 times to make the permeate strawberry Provided is a method for manufacturing a chocolate strawberry, characterized in that a chocolate flavor is generated by penetrating into the tissue.
이상에서 설명한 바와 같이 본 발명 초코딸기 제조방법은 딸기에 초코향 또는 초코원액을 침투시켜 딸기에 초코향이나 초코맛을 함게 느낄 수 있어 딸기를 싫어하는 유아나 아이를 포함하여 누구나 딸기를 먹을 수 있도록 하는 효과가 있다.As described above, the method of manufacturing the chocolate strawberry according to the present invention allows the strawberry to be infused with the chocolate flavor or the chocolate stock, so that the strawberry can have a chocolate flavor or chocolate flavor, so that anyone, including an infant or child who hates strawberries, can eat strawberries. It works.
따라서 본 발명은 딸기를 한번 가공하는 작업을 통해 고부가가치로 향상시켜 판매 수익을 극대화하는 효과가 있다.Therefore, the present invention has an effect of maximizing sales profit by improving to a high added value through a process of processing a strawberry once.
또한, 딸기에 초코향이나 초코원액을 침투함으로 인해 시각 및 후각에 의해 소비자의 호기심을 자극하여 판매 매출을 극대화할 수 있는 효과가 있다.In addition, by infiltrating the chocolate flavor or the chocolate stock into the strawberry, there is an effect of stimulating the curiosity of the consumer by sight and smell to maximize sales sales.
도 1은 본 발명 압력 탱크의 우측을 도시해 보인 단면도.
도 2는 본 발명 압력 탱크의 정면을 도시해 보인 단면도.1 is a cross-sectional view showing the right side of the pressure tank of the present invention.
Figure 2 is a cross-sectional view showing the front of the pressure tank of the present invention.
상기와 같은 목적 및 효과를 달성하기 위하여 이하 첨부된 도면에 의해 상세히 설명하면 다음과 같다.In order to achieve the above object and effect is described in detail by the accompanying drawings as follows.
도 1은 본 발명 압력 탱크의 우측을 도시해 보인 단면도이고, 도 2는 본 발명 압력 탱크의 정면을 도시해 보인 단면도이다.1 is a cross-sectional view showing the right side of the pressure tank of the present invention, and FIG. 2 is a cross-sectional view showing the front side of the pressure tank of the present invention.
본 발명 초코딸기 제조방법은 압력 탱크(1)에 딸기를 삽입한 후 압축공기를 주입하여 진공상태로 가압하는 단계로 이루어진다.The chocolate strawberry manufacturing method of the present invention comprises the steps of inserting strawberries into the
상기 딸기를 진공상태에서 일정시간을 유지하여 딸기를 팽창시키면 딸기의 표면이 진공상태로 인해 외부로 당겨져 딸기의 표면과 내부 사이에는 공간이 형성되도록 유지하는 단계로 이루어진다.When the strawberry is expanded by maintaining the strawberry in a vacuum for a certain period of time, the surface of the strawberry is pulled to the outside due to the vacuum, thereby maintaining a space between the surface and the inside of the strawberry.
상기 압력탱크의 내부 공기를 일정시간 동안 외부로 배출하는 배기단계로 이루어진다.It consists of an exhaust step of discharging the internal air of the pressure tank to the outside for a certain period of time.
상기 압력탱크의 공기를 배기한 다음 딸기가 원상태로 복귀하면 딸기의 표면과 내부 사이에 형성된 공간을 일정시간 동안 안정화시키는 안정화 단계로 이루어진다.When the strawberry is returned to its original state after exhausting the air in the pressure tank, a stabilization step is performed to stabilize the space formed between the surface and the inside of the strawberry for a certain period of time.
상기 딸기의 표면과 내부 사이에 형성된 공간으로 초코향과 정제수를 혼합 용해하여 침투액을 준비하는 단계로 이루어진다.The space formed between the surface and the inside of the strawberry consists of mixing and dissolving chocolate flavor and purified water to prepare a permeate.
상기 압력 탱크 내부에 설치된 스프레이(2)로 침투액을 분무한 후, 압력 탱크 내부에 2.2 ∼ 2.9atm의 압축공기를 공급하여 45초 동안 가압한 다음 60초 동안 유지하여 딸기의 표면과 내부 사이 공간으로 침투액을 침투시킨 다음 압력 탱크에 압축공기를 105초 동안 배출하는 감압 과정을 거친 다음 15초 동안 유지하여 안정화시킨 다음 다시 압력 탱크에 침투액을 공급하고, 가압 및 감압하여 안정화시키는 과정을 3회 반복하여 침투액을 딸기조직 내부로 침투시켜 초코향이 발생한다.After spraying the permeate with the spray (2) installed inside the pressure tank, supplying compressed air of 2.2 to 2.9atm into the pressure tank, pressurizing it for 45 seconds, and then maintaining it for 60 seconds to the space between the surface of the strawberry and the inside. After penetrating the permeate, the pressure tank undergoes a decompression process that discharges compressed air for 105 seconds, stabilizes it by maintaining it for 15 seconds, and then supplies the permeate to the pressure tank again, and repeats the process of stabilization by pressing and depressurizing 3 times. Choco scent is generated by infiltrating the permeate into the strawberry tissue.
또한 다른 실시 예로 침투액은 초코원액을 사용하여도 동일한 효과를 나타낸다.In addition, in another embodiment, the penetrating solution exhibits the same effect even when using a chocolate stock solution.
딸기는 채소와 같이 비교적 수요가 많은 식품의 하나인 과일은 적당한 단맛과 신맛, 아름다운 색깔, 신선한 향을 갖고 있어 식욕을 증진시키며, 영양가는 물론 기호품의 성격을 지닌 영양식품이다 과일의 영양가는 종류에 따라 차이가 있으나 대체로 단백질과 지방은 적고 수분 함유량은 채소 다음으로 많으며 칼륨, 인, 칼슘 등이 많은 알칼리성 식품이다.Strawberries, one of the relatively demanding foods such as vegetables, have moderate sweetness, sourness, beautiful color, and fresh scent, which promotes appetite, and is a nutritional food with the characteristics of nutritional value as well as nutritional value. Although there are differences, they are mostly alkaline foods with little protein and fat, followed by vegetables, and potassium, phosphorus, and calcium.
그중에서도 딸기는 비타민 C가 레몬의 2배, 사과의 10배인 100g당 약 80mg 정도 함유하고 있어 딸기 6∼7개 정도면 성인이 하루에 필요로 하는 비타민 섭취량을 충분히 만족시킬 수 있다 또한, 딸기에는 구연산, 포도당, 과당 등이 함유되어 있어 부신피질의 기능을 활발하게 하므로 영양보급, 원기회복에 효과가 있다Among them, strawberry contains about 80mg per 100g, which is twice as large as lemon and 10 times that of apple, so if you have 6 to 7 strawberries, you can fully satisfy the vitamin intake required by adults per day. , Glucose, fructose, etc. are active in the function of the adrenal cortex, so it is effective in nutritional supplementation and refreshment.
따라서 딸기 내부에 초코향 또는 초코원액을 침투시켜 딸기 본연의 맛과 향과 더불어 초코향과 초코맛이 발생하여 딸기를 싫어하는 사람도 딸기를 먹을 수있도록 유도함은 물론 호기심을 자극하여 제조업체에서는 딸기 판매 매출을 향상시킨다.Therefore, by infiltrating the chocolate flavor or the chocolate stock inside the strawberry, the flavor and aroma of the strawberry are generated, as well as the chocolate flavor and chocolate flavor, so that people who hate strawberries can eat strawberries as well as stimulate curiosity. Improves.
실시예 1Example 1
딸기 300kg과300 kg strawberries
초코향 500g에 정제수 7.5L을 혼합하여 용해하여 침투액을 준비한다.7.5 L of purified water is mixed with 500 g of chocolate flavor to dissolve it to prepare a permeate.
압력 탱크에 딸기를 삽입한 후 압축공기를 주입하여 진공상태로 가압하여 딸기의 표면과 내부 사이에는 침투공간이 형성하고 유지한다.After inserting strawberries into the pressure tank, compressed air is injected and pressurized under vacuum to form and maintain an infiltration space between the surface and the inside of the strawberries.
상기 압력탱크의 내부 공기를 외부로 배기한 다음 딸기의 표면과 내부 사이에 형성된 침투공간을 일정시간 동안 안정화시킨다.The inside air of the pressure tank is exhausted to the outside, and then the penetration space formed between the surface and the inside of the strawberry is stabilized for a certain period of time.
상기 침투액을 압력 탱크로 공급하고, 압력탱크 내부에 설치된 스프레이에 의해 딸기의 표면에 침투액을 분무한 다음, 압력 탱크 내부로 2.2 ∼ 2.9atm의 압축공기를 공급하여 45초 동안 가압한 후 60초 동안 유지하여 딸기의 표면과 내부 사이 공간으로 침투액을 침투시킨 다음 압력 탱크에 압축공기를 105초 동안 배출하는 감압 과정을 거친 다음 15초 동안 유지하여 안정화시킨 다음 다시 압력 탱크에 침투액을 공급하고, 가압 및 감압하여 안정화시키는 과정을 3회 반복하여 침투액을 딸기조직 내부로 침투시켜 완성한다.After supplying the permeate to the pressure tank, spraying the permeate on the surface of the strawberry by the spray installed inside the pressure tank, and then supplying compressed air of 2.2 to 2.9atm into the pressure tank for 45 seconds to pressurize for 60 seconds. By holding it, permeating the permeate into the space between the surface of the strawberry and the inside, and then passing through the decompression process of discharging compressed air to the pressure tank for 105 seconds, then maintaining it for 15 seconds to stabilize it, and then supplying the permeate to the pressure tank again, pressurizing and The process of stabilizing under reduced pressure is repeated 3 times to complete the penetration of the permeate into the strawberry tissue.
상기 완성된 딸기는 초코향이 나고, 딸기를 먹어도 초코향이 발생하여 후각을 자극한다.The finished strawberry has a chocolate flavor, and the chocolate flavor is generated even when the strawberry is eaten to stimulate the sense of smell.
실시예 2Example 2
딸기 300kg과300 kg strawberries
초코원액 750g에 정제수 7.5L을 혼합하여 용해하여 침투액을 준비한다.7.5 L of purified water is dissolved in 750 g of the chocolate stock solution to prepare a permeate.
압력 탱크에 딸기를 삽입한 후 압축공기를 주입하여 진공상태로 가압하여 딸기의 표면과 내부 사이에는 침투공간이 형성하고 유지한다.After inserting strawberries into the pressure tank, compressed air is injected and pressurized under vacuum to form and maintain an infiltration space between the surface and the inside of the strawberries.
상기 압력탱크의 내부 공기를 외부로 배기한 다음 딸기의 표면과 내부 사이에 형성된 침투공간을 일정시간 동안 안정화시킨다.The inside air of the pressure tank is exhausted to the outside, and then the penetration space formed between the surface and the inside of the strawberry is stabilized for a certain period of time.
상기 침투액을 압력 탱크로 공급하고, 압력탱크 내부에 설치된 스프레이에 의해 딸기의 표면에 침투액을 분무한 다음, 압력 탱크 내부로 2.2 ∼ 2.9atm의 압축공기를 공급하여 45초 동안 가압한 후 60초 동안 유지하여 딸기의 표면과 내부 사이 공간으로 침투액을 침투시킨 다음 압력 탱크에 압축공기를 105초 동안 배출하는 감압 과정을 거친 다음 15초 동안 유지하여 안정화시킨 다음 다시 압력 탱크에 침투액을 공급하고, 가압 및 감압하여 안정화시키는 과정을 3회 반복하여 침투액을 딸기조직 내부로 침투시켜 완성한다.After supplying the permeate to the pressure tank, spraying the permeate on the surface of the strawberry by the spray installed inside the pressure tank, and then supplying compressed air of 2.2 to 2.9atm into the pressure tank for 45 seconds to pressurize for 60 seconds. By holding it, permeating the permeate into the space between the surface of the strawberry and the inside, and then passing through a decompression process for discharging compressed air to the pressure tank for 105 seconds, then maintaining it for 15 seconds to stabilize, and then supplying the permeate to the pressure tank again, pressurizing and The process of stabilizing under reduced pressure is repeated 3 times to complete the penetration of the permeate into the strawberry tissue.
상기 완성된 딸기는 초코향이 나는 것은 물론 표면에도 초코원액이 묻어 초코딸기가 형성된다.The finished strawberry has a chocolate scent, and a chocolate strawberry is formed on the surface with a chocolate stock.
따라서 딸기를 먹어도 초코향이 발생하여 후각을 자극한다.Therefore, even if you eat strawberries, chocolate flavor is generated, which stimulates the sense of smell.
1: 압력 탱크 2: 스프레이1: pressure tank 2: spray
Claims (2)
상기 딸기를 진공상태에서 일정시간을 유지하여 딸기를 팽창시키면 딸기의 표면이 진공상태로 인해 외부로 당겨져 딸기의 표면과 내부 사이에는 공간이 형성되도록 유지하는 단계; 와
상기 압력탱크의 내부 공기를 일정시간 동안 외부로 배출하는 배기단계; 와
상기 압력탱크의 공기를 배기한 다음 딸기가 원상태로 복귀하면 딸기의 표면과 내부 사이에 형성된 공간을 일정시간 동안 안정화시키는 안정화 단계; 와
상기 딸기의 표면과 내부 사이에 형성된 공간으로 초코향과 정제수를 혼합 용해하여 침투액을 준비하는 단계; 와
상기 압력 탱크 내부에 설치된 스프레이(2)로 침투액을 분무한 후, 압력 탱크 내부에 2.2 ∼ 2.9atm의 압축공기를 공급하여 45초 동안 가압한 다음 60초 동안 유지하여 딸기의 표면과 내부 사이 공간으로 침투액을 침투시킨 다음 압력 탱크에 압축공기를 105초 동안 배출하는 감압 과정을 거친 다음 15초 동안 유지하여 안정화시킨 다음 다시 압력 탱크에 침투액을 공급하고, 가압 및 감압하여 안정화시키는 과정을 3회 반복하여 침투액을 딸기조직 내부로 침투시켜 초코향이 발생하는 것을 특징으로 하는 초코딸기 제조방법.After inserting the strawberry into the pressure tank (1), injecting compressed air to pressurize in a vacuum; and
Maintaining the strawberry in a vacuum for a certain period of time to expand the strawberry, so that the surface of the strawberry is pulled to the outside due to the vacuum to maintain a space between the surface and the inside of the strawberry; Wow
An exhaust step of discharging the internal air of the pressure tank to the outside for a predetermined time; Wow
A stabilization step of stabilizing the space formed between the surface and the inside of the strawberry for a predetermined time when the strawberry is returned to its original state after exhausting the air in the pressure tank; Wow
Preparing a permeate by mixing and dissolving chocolate flavor and purified water into a space formed between the surface and the inside of the strawberry; Wow
After spraying the permeate with the spray (2) installed inside the pressure tank, supplying compressed air of 2.2 to 2.9atm into the pressure tank, pressurizing it for 45 seconds, and then maintaining it for 60 seconds to the space between the surface of the strawberry and the inside. After penetrating the permeate, the pressure tank undergoes a decompression process that discharges compressed air for 105 seconds, stabilizes it by maintaining it for 15 seconds, and then supplies the permeate to the pressure tank again, and repeats the process of stabilization by pressing and depressurizing 3 times. Chocolate strawberry manufacturing method characterized in that the penetration liquid penetrates into the strawberry tissue to produce a chocolate flavor.
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| WO2021251564A1 (en) | 2020-06-09 | 2021-12-16 | 국민대학교산학협력단 | Antibody specifically binding to grp94 or antigen-binding fragment thereof, and uses thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040052747A (en) | 2004-04-30 | 2004-06-23 | 김현채 | Method for cultivating strawberry containing selenium |
| KR20050102211A (en) | 2004-04-21 | 2005-10-26 | 엘지전자 주식회사 | Electrode structure plasma display panel |
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2018
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050102211A (en) | 2004-04-21 | 2005-10-26 | 엘지전자 주식회사 | Electrode structure plasma display panel |
| KR20040052747A (en) | 2004-04-30 | 2004-06-23 | 김현채 | Method for cultivating strawberry containing selenium |
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| WO2021251564A1 (en) | 2020-06-09 | 2021-12-16 | 국민대학교산학협력단 | Antibody specifically binding to grp94 or antigen-binding fragment thereof, and uses thereof |
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