公开(公告)号：KR1020020005208A

公开(公告)日：2002-01-17

申请号：KR1020000035436

申请日：2000-06-26

Applicant: 한국식품연구원

Inventor： 김영명 ,  김은미 ,  조진호 ,  정혜정

IPC: A23L1/064

Abstract: PURPOSE: Provided is a manufacturing method of fruit jam using tangle extract, which jam is a low caloried food and has excellent physiological functions. CONSTITUTION: The manufacturing method comprises the steps of: extracting tangle; concentrating obtained tangle extract; mixing 20-45 wt.% of tangle extract and 40-60 wt.% of fruit concentrate, then heating the mixture at 70-80 deg.C for 30-60 minutes with stirring; adding 20-60 wt.% of sugar, 0.2-0.8 wt.5 of pectin, 2-15 wt.% of sorbitol and 1-5 wt.% of aspartame to the mixture and heating them at 70-80 deg.C for 30-60 minutes with stirring; adding 0.2-0.8 wt.% of citric acid to adjust pH of the mixture to pH 3.2-3.6 then heating it at 70-80 deg.C for 30-60 minutes; and filling prepared jam into a glass bottle then followed by sterilizing it at 60-90 deg.C for 10-60 minutes then cooling it.

Abstract translation: 目的：提供使用缠结提取物的果酱的制造方法，其是卡路里是低热量食物并且具有优异的生理功能。 构成：制造方法包括以下步骤：提取纠缠; 浓缩得到的缠结提取物; 混合20-45重量％的缠结提取物和40-60重量％的果实浓缩物，然后在搅拌下将混合物在70-80℃加热30-60分钟; 将20-60重量％的糖，0.2-0.8重量％的果胶，2-15重量％的山梨糖醇和1-5重量％的阿斯巴甜加入混合物中，并在70-80℃下加热 30-60分钟搅拌; 加入0.2-0.8重量％的柠檬酸以将混合物的pH调节至pH 3.2-3.6，然后在70-80℃加热30-60分钟; 并将准备的果酱装入玻璃瓶中，然后在60-90℃下灭菌10-60分钟，然后冷却。

公开(公告)号：KR100369619B1

公开(公告)日：2003-01-29

申请号：KR1020000035436

申请日：2000-06-26

Applicant: 한국식품연구원

Inventor： 김영명 ,  김은미 ,  조진호 ,  정혜정

IPC: A23L1/064

Abstract: PURPOSE: Provided is a manufacturing method of fruit jam using tangle extract, which jam is a low caloried food and has excellent physiological functions. CONSTITUTION: The manufacturing method comprises the steps of: extracting tangle; concentrating obtained tangle extract; mixing 20-45 wt.% of tangle extract and 40-60 wt.% of fruit concentrate, then heating the mixture at 70-80 deg.C for 30-60 minutes with stirring; adding 20-60 wt.% of sugar, 0.2-0.8 wt.5 of pectin, 2-15 wt.% of sorbitol and 1-5 wt.% of aspartame to the mixture and heating them at 70-80 deg.C for 30-60 minutes with stirring; adding 0.2-0.8 wt.% of citric acid to adjust pH of the mixture to pH 3.2-3.6 then heating it at 70-80 deg.C for 30-60 minutes; and filling prepared jam into a glass bottle then followed by sterilizing it at 60-90 deg.C for 10-60 minutes then cooling it.

Abstract translation: 目的：提供一种使用缠结提取物制造果酱的方法，其中果酱是低热量食物且具有优异的生理功能。 组成：制造方法包括以下步骤：提取缠结; 浓缩获得的缠结提取物; 混合20-45重量％的缠结提取物和40-60重量％的果实浓缩物，然后在70-80℃在搅拌下加热混合物30-60分钟; 在混合物中加入20-60重量％的糖，0.2-0.8重量％的果胶，2-15重量％的山梨糖醇和1-5重量％的阿斯巴甜，并在70-80℃加热 搅拌30-60分钟; 加入0.2-0.8重量％的柠檬酸将混合物的pH调节至pH3.2-3.6，然后在70-80℃加热30-60分钟; 将准备好的果酱装入玻璃瓶中，然后在60-90℃下灭菌10-60分钟，然后冷却。