公开(公告)号：KR1020000074874A

公开(公告)日：2000-12-15

申请号：KR1019990019110

申请日：1999-05-26

Applicant: 경상남도

Inventor： 이상대 ,  조숙현 ,  김낙구 ,  류재산 ,  정대우

IPC: A23F3/00

Abstract: PURPOSE: A preparing method of tea of granulated Japanese apricot having improved pharmacological effects by mixing Japanese apricot with concentrated Ganoderma lucidum is provided for easy drinking. CONSTITUTION: The method is characterized by comprising the following steps of : (i) separating stones and flesh and extracting juice from the flesh ; (ii) concentrating the juice to have 60°Brix of sugar content by using a concentrator with a first and a second cooling tube to collect water and flavor ingredient ; (iii) diluting the concentrated juice by adding the collected water with flavor up to 40-50°Brix ; (iv) mixing 40-50°Brix of 95wt% of concentrated juice of Japanese apricot and 5°Brix of 1-10wt% of Ganoderma lucidum extract with 4-6 times of anhydrous or hydrous crystalline dextrose ; and then (v) granulating the mixture and packing the granulated product in an airtight container after drying 45-55°C for 6-7hr.

Abstract translation: 目的：提供通过将杏仁与浓缩的灵芝混合而具有改善的药理作用的粒状日本杏的制备方法，用于容易饮用。 构成：该方法的特征在于包括以下步骤：（i）分离石块和肉，从肉中提取果汁; （ii）通过使用具有第一和第二冷却管的浓缩器将汁浓缩至具有60°白利糖度的糖含量以收集水和香料成分; （iii）通过将收集的水与风味加至40-50°白利糖度来稀释浓缩汁; （iv）将40-50°白利糖度与95％重量的日本杏仁浓缩汁和5-10％灵芝提取物的5°白利糖醇混合，用4-6倍无水或含水结晶葡萄糖混合; 然后（v）在45-55℃干燥6-7小时后，将混合物造粒并将造粒产品装入密封容器中。

公开(公告)号：KR1020000074877A

公开(公告)日：2000-12-15

申请号：KR1019990019113

申请日：1999-05-26

Applicant: 경상남도

Inventor： 서광기 ,  안광환 ,  김인하 ,  박두상 ,  손길만 ,  신원교 ,  정대우

IPC: A23G3/00

Abstract: PURPOSE: A making method of a snack made of a sweet persimmon containing abundant sugar and vitamin C and A is provided to serve healthy food without losing the nutriments and increase consumption of the persimmon. CONSTITUTION: The snack made of sweet persimmons is produced by the followings : (i) removing stems, skins and stones of fully ripened sweet persimmons and cutting into pieces ; (ii) getting the persimmon puree by grinding the cut persimmons with 25-50wt% of water ; (iii) pouring the pureed sweet persimmon into a mold, freezing at -40 to -50°C and lyophilizing to remove water ; and then (iv) hot-air drying the water removed snack at 70-90°C to get a crisp snack of the sweet persimmons.

Abstract translation: 目的：提供由含有丰富的糖和维生素C和A的甜柿制成的小吃的制作方法，用于为健康食品提供食物，而不会损失营养并增加柿子的消耗。 构成：由甜柿子制成的小吃由以下产生：（i）去除完全成熟的甜柿子的茎，皮和石头，切成块; （ii）通过用25-50wt％的水研磨切柿子获得柿子泥; （iii）将纯柿子倒入模具中，在-40〜-50℃冷冻，冻干除去水分; 然后（iv）在70-90℃热风干燥除去小吃的零食，以获得甜柿子的清脆小吃。