KIM, MI YOUNG;LEE, SEUNG GYU;LEE, SEUNG HAE;LEE, BYUNG NO
发明人:
KIM, MI YOUNG,김미영,LEE, BYUNG NO,이병노,LEE, SEUNG HAE,이승해,LEE, SEUNG GYU,이승규
申请号：
KR1020130030798
公开号：
KR1012959510000B1
申请日:
2013.03.22
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A production method of jam using Acanthopanax senticosus berries is provided to enable users to easily intake the jam by spreading on rice cake or bread regardless of age. CONSTITUTION: Acanthopanax senticosus berries are washed, and dehydrated. 100 parts by weight of Acanthopanax senticosus berries are mixed with 30-50 parts by weight of sugar. The Acanthopanax senticosus berries with the sugar are inserted into a container, and an inlet of the container is covered with Korean paper or a cloth before being sealed with a rubber band. The container is stored in a fermentation room at 25-27°；C for 3-5 months for fermenting. The fermented Acanthopanax senticosus berries is stored in an aging room at 13-16°；C for 3-5 months for aging. The fermented and aged Acanthopanax senticosus berries are heated. 100 parts by weight of heated Acanthopanax senticosus berries are mixed with 40-150 parts by weight of fresh water, and the mixture is compressed with a sieve to obtain a flesh extract. 100 parts by weight of flesh extract is boiled with 5-15 parts by weight of sugar. 100 parts by weight of boiled down flesh extract is mixed with 0.05-0.1 part by weight. The flesh extract is inserted into a glass container before sealing a cover, and is double boiled before cooled to vacuum the inside. The jam is aged in a shaded aging room at 13-16°；C for 7-15 days. [Reference numerals] (AA) Washing and drying step (Washing Acanthopanax senticosus berries, and drying moisture)； (BB) Flesh extract obtaining step (Heating the fermented and aged Acanthopanax senticosus berries, adding water, compressing with a sieve to separate seeds and skin, and obtaining the flesh extract)； (CC) Addition step (Crushing Acanthopanax senticosus berries, and mixing 100 parts by weight of Acanthopanax senticosus berries with 30-50 parts by weight of sugar)； (DD) Boiling down step (Stirring, heating, and boiling down the flesh extract, and mixing 100 parts by weight of flesh extract and 5-15 p
