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    오디가 함유된 양갱의 제조 방법 및 이에 의하여 제조된 오디가 함유된 양갱
    2.
    发明公开
    오디가 함유된 양갱의 제조 방법 및 이에 의하여 제조된 오디가 함유된 양갱 有权
    含有多糖的精浆和含有多糖的精油糊精的制造方法

    公开(公告)号：KR1020120118360A

    公开(公告)日：2012-10-26

    申请号：KR1020110035873

    申请日：2011-04-18

    Applicant: 숙명여자대학교산학협력단

    Inventor： 주나미 ,  구교영 ,  표서진 ,  윤은아

    IPC: A23G3/48 ,  A23L2/08 ,  A23L29/256

    CPC classification number: A23G3/48 ,  A23G2200/14

    Abstract: PURPOSE: Sweet bean jelly containing mulberry, and a producing method thereof are provided to enable users to eat physiologically active components of the sweet bean jelly and medical components of the mulberry at once. CONSTITUTION: A producing method of sweet bean jelly containing mulberry comprises the following steps: washing the mulberry, and juicing the washed mulberry before adding pectinase and enzyme-decomposing the juice at 45-55 deg. C for more than 4 hours(S10, S20); filtering the enzyme-decomposed extract, and concentrating the extract into 50-60 Brix(S30, S40); mixing 5-20 parts of mulberry concentrate by weight, 1-5 parts of agar powder by weight, 60-120 parts of sugar by weight, and 150-250 parts of water by weight(S50); heating the mixture at 90-100 deg. C for 5-10 minutes, and adding red bean paste and maple syrup into the mixture before stirring(S60, S70); heating the stirred mixture at 50-60 deg. C for 5-10 minutes(S80); and molding the heated mixture using a molder, and cooling the molded product(S90, S100). [Reference numerals] (S10) Collecting and washing mulberry, and juicing the washed mulberry; (S100) Cooling the obtained juice; (S20) Inserting pectinase and enzyme-decomposing the juice 45-55 deg. C; (S30) Filtering the and enzyme-decomposed juice; (S40) Concentrating the juice into 50-60Brix using a vacuum-decompress concentrating method to obtain mulberry concentrate; (S50) Mixing the mulberry concentrate, the mulberry powder, agar; (S60) Heating the mixture; (S70) Inserting red bean paste and maple syrup into the mixture before stirring; (S80) Heating the mixture at 50-60 deg. C; (S90) And molding the heated and stirred mixture

    Abstract translation: 目的：提供含有桑果的甜豆果冻及其制备方法，以使用户能够一次性吃桑豆果冻和桑树的医学成分的生理活性成分。 构成：含有桑树的甜豆冻的生产方法包括以下步骤：在加入果胶酶之前洗涤桑叶，并将洗涤过的桑叶榨汁，并在45-55度酶解果汁。 C超过4小时（S10，S20）; 过滤酶分解的提取物，并将提取物浓缩成50-60白利糖度（S30，S40）; 混合5-20份重量的桑树浓缩物，1-5份重量的琼脂，60-120份重量的糖和150-250份重量的水（S50）; 在90-100度加热混合物。 C搅拌5-10分钟，然后在混合物中加入红豆酱和枫糖浆（S60，S70）; 在50-60度加热搅拌的混合物。 C 5-10分钟（S80）; 并使用模塑机成型加热的混合物，并冷却模制产品（S90，S100）。 （附图标记）（S10）桑桑的收集和洗涤，并洗涤桑叶; （S100）冷却所得汁液; （S20）插入果胶酶，并将果汁分解45-55度。 C; （S30）过滤和分解果汁; （S40）使用真空减压浓缩法将果汁浓缩成50-60Brix以获得桑树浓缩物; （S50）将桑叶浓缩物，桑粉，琼脂混合; （S60）加热混合物; （S70）搅拌前将红豆酱和枫糖浆倒入混合物中; （S80）将混合物加热至50-60℃。 C; （S90）并将加热搅拌的混合物成型

    항산화 기능성 오디 음료
    4.
    发明公开
    항산화 기능성 오디 음료 有权
    具有抗氧化活性的多汁饮料

    公开(公告)号：KR1020120118361A

    公开(公告)日：2012-10-26

    申请号：KR1020110035874

    申请日：2011-04-18

    Applicant: 숙명여자대학교산학협력단

    Inventor： 주나미 ,  구교영 ,  김수정 ,  이희정

    IPC: A23L2/04 ,  A23L2/08 ,  A23L2/72 ,  A23L2/52

    CPC classification number: A23L2/04 ,  A23L2/72 ,  A23V2002/00 ,  A23V2200/30

    Abstract: PURPOSE: Anti-oxidative functional mulberry drink containing abundant amount of resveratrol is provided to minimize the change on anthocyanin pigments. CONSTITUTION: Anti-oxidative functional mulberry drink containing abundant amount of resveratrol is obtained by the following steps: juicing mulberry, and adding pectinase to the juice for enzyme-decomposing the juice at 45-55 deg. C for more than 4 hours; filtering the enzyme-decomposed extract, and concentrating the extract into 50-60 Brix using a vacuum-decompressing method; mixing 1-5wt% of mulberry concentrate, 0.5-5wt% of xylitol, 5-10wt% of crystallized fructose, 0.1-0.5wt% of citric acid, and the balance of purified water; and adding 1-10wt% of carbonated water into the mixture, and homogenizing and sterilizing the mixture. [Reference numerals] (AA) Juicing mulberry; (BB) Adding pectin enzyme into the mulberry juice, and enzyme-decomposing the juice at 45-55 deg. C; (CC) Filtering the enzyme-decomposed juice; (DD) Vacuum decompress-concentrating the filtrate to obtain mulberry concentrate; (EE) Mixing the mulberry concentrate, xylitol, crystallized fructose, citric acid, and the balance of purified water; (FF) Adding carbonated water, homogenizing, sterilizing, and producing products

    Abstract translation: 目的：提供含有大量白藜芦醇的抗氧化功能性桑树饮料，以尽量减少花青素颜料的变化。 构成：通过以下步骤获得含有大量白藜芦醇的抗氧化功能桑树饮料：将果汁榨汁，并在果汁中加入果胶酶，以在45-55度酶解分解果汁。 C超过4小时; 过滤酶分解的提取物，并使用真空减压法将提取物浓缩成50-60白利糖度; 混合1-5重量％的桑树浓缩物，0.5-5重量％的木糖醇，5-10重量％的结晶果糖，0.1-0.5重量％的柠檬酸，余量为纯净水; 并向混合物中加入1-10重量％的碳酸水，并均化并灭菌混合物。 （参考号）（AA）果汁桑果; （BB）将果胶酶加入到桑叶汁中，并在45-55度酶解果汁。 C; （CC）过滤酶分解的果汁; （DD）真空减压浓缩滤液，得到桑树浓缩液; （EE）将桑树浓缩物，木糖醇，结晶果糖，柠檬酸和余量的纯净水混合; （FF）加入碳酸水，均化，灭菌，生产产品

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