KR980000129A - 동치미 및 동치미음료의 제조법 - Google Patents

동치미 및 동치미음료의 제조법 Download PDF

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Publication number
KR980000129A
KR980000129A KR1019960021920A KR19960021920A KR980000129A KR 980000129 A KR980000129 A KR 980000129A KR 1019960021920 A KR1019960021920 A KR 1019960021920A KR 19960021920 A KR19960021920 A KR 19960021920A KR 980000129 A KR980000129 A KR 980000129A
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KR
South Korea
Prior art keywords
dongchimi
juice
radish
weight
radish juice
Prior art date
Application number
KR1019960021920A
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English (en)
Other versions
KR100201911B1 (ko
Inventor
신상철
Original Assignee
신상철
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 신상철 filed Critical 신상철
Priority to KR1019960021920A priority Critical patent/KR100201911B1/ko
Publication of KR980000129A publication Critical patent/KR980000129A/ko
Application granted granted Critical
Publication of KR100201911B1 publication Critical patent/KR100201911B1/ko

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/10Preserving with acids; Acid fermentation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

본 발명은 동치미 및 동치미음료를 제조하는 방법에 관한 것으로, 무우 50~70중량%, 무우즙 30~40중량%와 과즙등 1이상의 보조제를 혼합, 발효, 숙성시켜 동치미를 제조하고, 무우즙대신 무우즙농축액을 사용할 수 있으며, 여과 및 제균된 무우즙을 사용하여 카보네이션시켜 동치미음료를 제조하는 것이다.
본 발명은 무우즙의 보강으로 종래의 동치미보다 맛과 향이 증강되었고, 발효기간이 단축되었으며, 사계절 동질의 동치미맛을 장기간 풍미할 수 있다는 장점이 있다.

Description

동치미 및 동치미 음료의 제조법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (4)

  1. 무우 50~70중량%, 무우즙 30~40중량%와 과즙등 1종이상의 보조제를 혼합, 발효, 숙성시킴을 특징으로 하는 동치미의 제조방법.
  2. 제1항에 있어서, 무우즙은 5.0~8.0 Brix의 무우즙을 사용하여 제조하는 방법.
  3. 제1항에 있어서, 무우즙대신 무우즙농축액을 사용하여 제조하는 방법.
  4. 무우 50~80중량% 여과 및 제균된 무우즙 30~40중량%와 과즙등 1종이상의 보조제품 혼합, 발효, 숙성 시킨후 카보네이션시켜 동치미음료를 제조하는 방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019960021920A 1996-06-18 1996-06-18 동치미 및 동치미음료의 제조방법 KR100201911B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960021920A KR100201911B1 (ko) 1996-06-18 1996-06-18 동치미 및 동치미음료의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019960021920A KR100201911B1 (ko) 1996-06-18 1996-06-18 동치미 및 동치미음료의 제조방법

Publications (2)

Publication Number Publication Date
KR980000129A true KR980000129A (ko) 1998-03-30
KR100201911B1 KR100201911B1 (ko) 1999-06-15

Family

ID=19462219

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019960021920A KR100201911B1 (ko) 1996-06-18 1996-06-18 동치미 및 동치미음료의 제조방법

Country Status (1)

Country Link
KR (1) KR100201911B1 (ko)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020094849A (ko) * 2001-06-13 2002-12-18 이득주 발효 야채 음료 제조법
KR100457815B1 (ko) * 2002-11-18 2004-11-17 여수시 돌산갓 물김치 및 유자를 이용한 건강음료 및 그제조방법
KR102286796B1 (ko) * 2020-12-23 2021-08-05 윤임정 마시는 동치미 제조방법

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010000812A (ko) * 2000-10-20 2001-01-05 신은경 냉면육수의 제조방법 및 이에 의해 제조된 냉면육수
KR20020046884A (ko) * 2000-12-15 2002-06-21 권수문 동치미 추출액을 이용한 김치음료 제조방법
KR100529845B1 (ko) * 2002-09-16 2005-11-22 한국식품연구원 배를 주재로 한 발효음료의 제조방법
KR101261975B1 (ko) * 2010-05-18 2013-05-08 주식회사농심 동치미 국물 제조 방법
KR101384566B1 (ko) * 2012-08-23 2014-04-11 한국식품연구원 레몬그라스 추출물을 함유한 동치미 음료 및 이의 제조방법

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020094849A (ko) * 2001-06-13 2002-12-18 이득주 발효 야채 음료 제조법
KR100457815B1 (ko) * 2002-11-18 2004-11-17 여수시 돌산갓 물김치 및 유자를 이용한 건강음료 및 그제조방법
KR102286796B1 (ko) * 2020-12-23 2021-08-05 윤임정 마시는 동치미 제조방법

Also Published As

Publication number Publication date
KR100201911B1 (ko) 1999-06-15

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