CATHOLIC UNIVERSITY OF DAEGU INDUSTRY ACADEMIC COOPERATION FOUNDATION
发明人:
CHOI, SANG WON,최상원,KIM, EUN OK,김은옥,LEE, YU JIN,이유진
申请号：
KR1020110038010
公开号：
KR1020120119809A
申请日:
2011.04.22
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: Mulberry jam and a producing method thereof are provided to use high-quality mulberry syrup obtained from assorted mulberry to produce the jam.CONSTITUTION: A producing method of mulberry jam comprises the following steps: assorting and washing mulberry mixing the washed mulberry and sugar in a weight ratio of 1:1 sealing, fermenting, and aging the mixture for 3-9 months, and filtering the mixture using a 20mesh sieve to obtain mulberry syrup mixing the mulberry syrup with mulberry syrup flesh, and heating the mixture at 70 deg. C for 10 minutes before stirring removing stems from the stirred mixture, and refining the mulberry syrup flesh adding pectin to the refined mulberry syrup flesh and coagulating the mixture before stopping the heating process and adding citric acid and vitamin C and sterilizing the mixture.COPYRIGHT KIPO 2013[Reference numerals] (AA) Fresh mulberry (BB) Dressing (CC) Sugar-preserving (DD) Sealed-aging (EE) Filtering (FF) Original mulberry jam flesh (GG) Crushing (HH) Stirring(removing stems) (II) Refining(mulberry jam flesh) (JJ) (fresh mulberry:sugar=1:1) (KK) (3-9 months) (LL) (sieve) (MM) Mulberry extract본 발명은 오디를 이용한 오디잼의 제조방법과 그 제품에 관한 것으로, 더욱 상세하게는 오디에 가당하여 6개월간 발효 및 숙성한 오디발효물에 부형재를 첨가, 절임함으로써 오디의 달콤한 맛과 향 그리고 생리활성물질 폴리페놀화합물이 증강된 오디잼, 오디쿠키, 오디파이, 오디찐빵, 오디떡 등의 속청으로 유용하게 사용할 수 있는 뛰어난 효과가 있다.
