YOOK, JIN SOO,육진수,KIM, KYUNG IM,김경임,KIM, YOUNG JUN,김영준,PAN, JEONG HOON,판정훈
申请号：
KR1020110079447
公开号：
KR1020130017163A
申请日:
2011.08.10
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: The manufacturing method of plum taffy is provided to maintain the inherent fragrance of plum and increase antioxidant capacity and polyphenol content by a high pressure reaction process.CONSTITUTION: Plum taffy (a) manufacture a plum extract by processing a pulverized plum flesh with a high pressure reaction, and concentrate the manufactured plum extract in a depressurization drier (b) the plum concentrate liquid is added in the taffy manufacturing process. In step (a), a high pressure reaction is performed at 20~25°C for 22~26 hours, and pressure of 90~110 MPa in a high pressure process. Adding the plum concentrate in step (b) decrease the sour taste and prevents the loss of flavor to the utmost in the process of cooling and forming a taffy by adding the concentrate in the final process of taffy manufacture.COPYRIGHT KIPO 2013[Reference numerals] (AA) Start (BB) Washing raw plum and pulverizing a plum fresh (CC) High pressure treatment(20-25°C,90-110MPa,22-26hours) (DD) Decompression concentration(20-25°C,30-35°Brix) - manufacturing plum extract concentrate (EE) Lightly pulverizing malt by a mixer and making hard-boiled rice (FF) Dissolving the pulverized malt powder, scooping up upper water, and pouring into the rice (GG) Saccharifying at a temperature of about 40 to 45° C for 4 to 5 hours by putting a lid on (HH) Boiling one time when the rice floats and tastes sweet. squeezing water after cooling (II) Slowly boiling the squeezed water until thickened around 93°Brix (JJ) Putting 35°Brix plum concentrate into taffy, mixing and boiling together, and stopping the boiling when a plum taffy is 90-92°Brix (KK) Cooling the taffy to about 40 to 50° C. taking off and stretching an right amount after cooling (LL) End본 발명은 고압 반응으로 처리한 매실추출물을 함유한 매실 엿의 제조방법 및 그 제조방법에 의하여 제조된 매실 엿에 관한 것으로, 더욱 상세하게는 매실 과육을 분쇄하여 20~25℃에서 90~110MPa의 압력으로 22~26시간동안 처리하여 매실추출물을 제조한 후, 20~25℃에서 30~35°Brix까지 감압농축기로 농축한 후 엿 제조에 첨가함으로써 자극적인 신맛을 감소시키면서 기능성을 증진시킨 매실
