公开(公告)号：KR1020150085740A

公开(公告)日：2015-07-24

申请号：KR1020140005735

申请日：2014-01-16

Applicant: 강릉원주대학교산학협력단

Inventor： 강윤한 ,  김민선

IPC: A23L19/00 ,  A23L21/10 ,  A23L2/02

CPC classification number: A23L21/12 ,  A23L5/10 ,  A23L19/09

Abstract: 본발명은딸기및 블루베리를함유하는가공식품및 그제조방법에관한것으로, 보다구체적으로딸기및 블루베리를이용하여이들재료의색소성분의파괴를최소화한여과액, 여과물및 농축물을제조하여냉동품과, 과실잼등의가공식품의제조방법에관한것이다. 본발명에따른가공식품은딸기및 블루베리를첨가하여제조된것으로서, 딸기및 블루베리의여과액또는농축액을파우치에포장하여냉동품으로유통시키면색소의손실을방지할수 있고, 잼의형태로제조시에는빵에잘 발려지고딸기또는블루베리를단독으로하여제조된잼과비교시 색소의손실이없을뿐더러보존기간이증대되는효과가있다. 또한, 본발명의방법으로제조된잼은설탕등의당류가기존잼에비해절반정도만들어가건강에도더 좋은효과가있다.

Abstract translation: 本发明涉及一种包括草莓和蓝莓的加工产品及其制造方法，更具体地说，涉及一种加工产品的制造方法，该方法是使用滤液制造加工产品，如冷冻产品和水果果酱，过滤和浓缩物品由 使用草莓和蓝莓减少加工产品成分的颜色损伤，其中加入的蓝莓和草莓的加工产品通过将过滤或浓缩的蓝莓和草莓包装在袋中并将其分配为冷冻产品来防止颜色的损失，同时 与果酱制作相比，在果酱形式上平滑地散布在面包上，与仅有的蓝莓果酱或草莓果酱相比，具有增加保鲜效果，因此该方法制成的果酱因果酱而良好 本发明的糖含量为现有果酱的一半。

公开(公告)号：KR101443008B1

公开(公告)日：2014-09-24

申请号：KR1020140005736

申请日：2014-01-16

Applicant: 강릉원주대학교산학협력단

Inventor： 강윤한 ,  김민선

IPC: A23L19/00 ,  A23L21/10 ,  A23L21/12

CPC classification number: A23L21/12 ,  A23L5/10 ,  A23L19/09

Abstract: The present invention relates to processed food containing strawberries, blueberries, and Estern prickly pear, and to a method for producing the same. More particularly, the present invention relates to a method for producing processed food such as frozen food and fruit jam by producing a concentrate in which pigment components of strawberries, blueberries, and Estern prickly pear are minimally destroyed. The processed food according to the present invention is produced by adding strawberries, blueberries, and Estern prickly pear. When concentrated liquid of strawberries, blueberries, and Estern prickly pear is packed in a pouch and is distributed as frozen food, the loss of pigments can be prevented. When produced as jam, the processed food is spread well on bread and has pigments, which are not destroyed, and an increased shelf life, compared to jam produced by singly using strawberries or blueberries.

Abstract translation: 本发明涉及含有草莓，蓝莓和仙人掌的加工食品及其制备方法。 更具体地说，本发明涉及一种生产加工食品如冷冻食品和水果果酱的方法，该方法是生产浓缩物，其中草莓，蓝莓和仙人掌的颜料成分被最小程度地破坏。 根据本发明的加工食品是通过加入草莓，蓝莓和仙人掌来生产的。 当草莓，蓝莓和仙人掌的浓缩液体包装在袋中并作为冷冻食品分配时，可以防止颜料的损失。 当作为果酱生产时，与单独使用草莓或蓝莓产生的果酱相比，经加工的食物在面包上传播良好，并且具有不被破坏的颜料和增加的保质期。