KR970073405A - Chinese quince drink using dry hair extract and its manufacturing method - Google Patents

Chinese quince drink using dry hair extract and its manufacturing method Download PDF

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Publication number
KR970073405A
KR970073405A KR1019960044535A KR19960044535A KR970073405A KR 970073405 A KR970073405 A KR 970073405A KR 1019960044535 A KR1019960044535 A KR 1019960044535A KR 19960044535 A KR19960044535 A KR 19960044535A KR 970073405 A KR970073405 A KR 970073405A
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South Korea
Prior art keywords
quince
extract
drink
dried
minutes
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KR1019960044535A
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Korean (ko)
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KR100211019B1 (en
Inventor
박권제
한재우
안상혁
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민병헌
해태유업 주식회사
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Publication of KR970073405A publication Critical patent/KR970073405A/en
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Publication of KR100211019B1 publication Critical patent/KR100211019B1/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
    • 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

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  • 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 성분 중 하나인 탄닌을 분해·제거하여 추출액을 액기스 상태로 농축한 다음 상기 농축액에 대추나 생강 등의 기타 생약으로 이루어진 첨가물을 추가하여 음료로서 가공하도록하므로 원료인 건모과의 보관이 용이하고 장기간 보관이 가능하므로 음료로서의 제품 생산에 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 제조할 수 있도록 하는 모과를 이용한 음료의 제조방법을 제공하는데 있다.The present invention relates to a quince drink obtained by extracting a concentrate from dried quince and adding a plurality of additives, and to a method of manufacturing the same, which is processed after washing and roasting the harvested quince fruit to be naturally dried and stored during production. Extract the dried dry quince extract and enzymatically process it to decompose and remove tannin, which is one of the constituents in the quince, to concentrate the extract in an extract state, and then add an additive consisting of jujube or ginger to other concentrates. It is easy to store dry hair as a raw material and it can be stored for a long time. Therefore, it is possible to enjoy the four seasons quince drink by eliminating limitations in the production of beverage products and to increase productivity by shortening the product production period. Is easy to keep, so you can save money The present invention provides a method for preparing a beverage using a quince that can produce a product regardless of the yield of the quince.

Description

건모과 추출액을 이용한 모과음료와 그의 제조방법Chinese quince drink using dry hair extract and its manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

제1도는 본 발명의 제조과정을 나타낸 공정도.1 is a process chart showing the manufacturing process of the present invention.

Claims (3)

수확된 모과를 90% 이상 숙도가 된 완숙과를 선별하여 세척한 후 수증기로 약 5분간 가열하여 숙성시키고, 약 0.5∼1.0㎝의 두께로 세절한 다음 약한 불로 10분간 볶고 48시간 동안 자연상태에서 건조시키며, 일정한 양으로 계측하여 모과의 중량에 대하여 약 4.5배의 정수를 투입한 다음 95℃에서 30분동안 가열하여 모과액을 추출하며, 상기의 모과액에 펙티나제(Pectinase)를 0.5%의 함량으로 투입하여 50℃에서 24시간 동안 효소분해를 한 후 30분간 90℃ 온도로 가열하고 90℃의 온도에서 25℃까지 급냉을 시킨 다은 가압하여 압착시켜 1차여과를 시키며, -12℃의 온도로 급속동결을 하여 탄닌성분은 침전시키고 자연해동 시킨 후 침전물과 상등액을 분리하여 상등액만을 가지고 5㎛로 2차 여과를 하여 농축함으로서 모과 엑기스를 얻고, 첨가물을 첨가하여서 된 것을 특징으로 하는 건모과 추출액을 이용한 모과음료의 제조방법.The harvested Chinese quince was screened and washed after ripening with over 90% maturity, then heated with steam for about 5 minutes, then chopped to a thickness of about 0.5 to 1.0 ㎝, then roasted for 10 minutes over low heat and in natural conditions for 48 hours. Dry it, measure it in a constant amount, add about 4.5 times the purified water to the weight of the Chinese quince, heat it at 95 ℃ for 30 minutes, extract the mother quince, and add 0.5% pectinase to the mother quince. After enzymatic decomposition at 50 ℃ for 24 hours and then heated to 90 ℃ temperature for 30 minutes and quenched to 25 ℃ at a temperature of 90 ℃ and then pressurized by pressing, the first filtration of -12 ℃ After fast freezing at the temperature, tannin component was precipitated and thawed naturally, and the precipitate and the supernatant were separated, and the quince extract was obtained by concentrating by secondary filtration at 5㎛ with only the supernatant. Method for producing a Chinese quince drink using a dry hair berry extract characterized by. 생모과를 건조하여서 된 건모과에서 모과엑기스를 추출한 후 추출한 엑기스에 대추, 생강, 황기에서 추출한 추출액과 과당, 벌꿀, 비타민 C, 무수구연산, 규소수지, 향료 등의 첨가물을 첨가하여서 된 것을 특징으로 하는 건모과 추출액을 이용한 모과음료.Dried quince extract from dried quince, dried and extracted extract from jujube, ginger, Astragalus, and fructose, honey, vitamin C, citric anhydride, silicon resin, flavoring, etc. Chinese quince drink with extract. 제2항에 있어서, 탄닌 함량 0.05에서 0.5%가 함유된 건모과 추출액 6∼20%에 대하여 대추 2∼6%, 생강 0.1∼0.6%, 황기 0.5∼2%, 과당 10∼15%, 벌꿀 0.2∼5%, 비타민 C 0.01∼0.05%, 무수구연산 0.02∼0.05%, 규소수지 0.01∼0.04%, 향료 0.05∼0.1%를 함유하는 것을 특징으로 하는 건모과 추출액을 이용한 모과음료.The jujube 2-6%, ginger 0.1-0.6%, astragalus 0.5-2%, fructose 10-15%, and honey 0.2- 2 with respect to 6-20% of dry hair follicle extract containing 0.05 to 0.5% of tannin content, 5%, vitamin C 0.01 to 0.05%, citric anhydride 0.02 to 0.05%, silicon resin 0.01 to 0.04%, fragrance 0.05 to 0.1% containing a quince drink using an extract. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019960044535A 1996-10-08 1996-10-08 Beverage of the fruit of a chinese quince KR100211019B1 (en)

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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 (4)

* Cited by examiner, † Cited by third party
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

Families Citing this family (6)

* Cited by examiner, † Cited by third party
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

Cited By (4)

* Cited by examiner, † Cited by third party
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

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