Production method of red jujube starch syrup

Abstract

To provide a production method of red jujube starch syrup which uses no sugar, dye and antiseptic, and has health sweetness generated by only jujube.SOLUTION: A production method of jujube starch syrup comprises: a roasting step S20 for washing dry jujube; an extracting step S30 for putting the washed object in a pouch and heating the washed object in a water bath for extracting jujube liquid heated by water bath; a filtration step S40 for acquiring jujube liquid heated by water bath obtained by removing a skin and seed from an object which was subjected to heating in a water bath; a jujube seed separation step S50 for, after soaking the dry jujube in water, separating the seed and calyx; a jujube seed boiling step S60 for boiling the jujube seed separated object from which the calyx was separated, for separating a pulp from the seed; a pulp filtration step S70 for filtering the boiled jujube pulp; and a pulp and skin steaming step S80 for boiling the residual skin and pulp; a jujube skin and jujube pulp separation step S90 for filtering the skin from the mixture of the skin and pulp subjected to steaming; and a primary heating in a water bath step S100 for heating in a water bath by a caldron, the separated pulp in S60 and separated pulp in S90.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a method for producing red jujube starch syrup, more specifically, to a method for producing red jujube starch syrup having a healthy sweetness that comes only from jujube without using sugar, preservatives, or colorings. [Background technology]

[0002] The jujube is an ornamental shrub of the genus Zizyphus in the family Rhamnaceae. It is one of the oldest fruit trees and is known for the wide variety of cultivars.

[0003] Jujube has long been used in a variety of dishes, either fresh or dried, such as jujube tea, yak-bap (a rice dish made with herbs), and rice cakes, and is also widely used in traditional Chinese medicine due to its beneficial properties.

[0004] Recently, it has been reported that jujube extract has pharmacological effects that prevent necrosis of liver cells and leakage of enzymes, and maintain liver resistance and function.

[0005] However, despite the pharmacological effects of jujube and its unlimited potential as a food, the jujube processing technology is not sufficient to support this, and the field of its use is limited.

[0006] Furthermore, jujubes do not have good storage properties and are mainly used in a dried form. Although jujube juice, jujube tea, makgeolli, jelly, traditional Korean sweets, etc. have been developed using jujubes, they are mainly limited to jujube juice and jujube tea.

[0007] As a result, there is an increasing need to develop jujube processed foods that can be easily consumed by consumers while taking advantage of the unique taste and functionality of jujube. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Korean Patent No. 10-0852293 (published on August 14, 2008) Summary of the Invention [Problem to be solved by the invention]

[0009] The present invention has been devised to solve the above problems, and aims to provide a method for producing red jujube starch syrup that is differentiated from chemically concentrated products in line with the trend of well-being and vegan foods, and has a healthy sweetness that comes only from jujube without using sugar, preservatives, or colorings. [Means for solving the problem]

[0010] In order to achieve the above object, the method for producing red jujube syrup according to the present invention includes a baking step (S20) of washing dried jujubes to remove foreign matter adsorbed on the dried jujubes, a jujube liquid extraction step (S30) of preparing a pouch, placing the washed dried jujubes whole in the pouch, and placing the pouch containing the dried jujubes in a pressure type water bath and performing water bath heating to extract the jujube liquid, and a water bath extraction step (S30) of extracting the jujube liquid from the jujube liquid extraction step (S30). The heated product is filtered to obtain only the jujube broth with the skin and seeds removed (S40), dried jujubes are prepared and soaked in water, and then the jujube seeds and stems are separated (S50), and the jujube seed boiling step (S50) separates the seeds and stems from the jujube seed separation step (S50), and boils only the seeds at a temperature of 80~95℃ for 48 hours to separate the flesh attached to the jujube seeds. The jujube pulp and jujube skin steaming step (S80) is a step in which the jujube pulp and jujube skin steamed in the jujube pulp steaming step (S80) is mixed with the steamed jujube skin and jujube pulp in the jujube pulp steaming step (S80). The jujube pulp and jujube skin steaming step (S80) is a step in which the jujube pulp and jujube skin steamed in the jujube pulp steaming step (S80) is mixed with the steamed jujube skin and jujube pulp in the jujube pulp steaming step (S80). The combined material is cooled, put into a sieve, and pressed with force to filter out the jujube skin through the sieve to obtain only the jujube pulp (S90), and the jujube pulp separated from the jujube seeds during the jujube seed boiling process (S60) and the jujube pulp separated from the jujube seeds in the jujube skin and jujube pulp separation step (S90) are placed in a kettle water bath and heated in water for 24 hours (S100).

[0011] In addition, after the first boiling step (S100), the method further includes a second boiling and stirring step (S110) in which the jujube extract extracted in the jujube extract extraction step (S30) and the jujube pulp heated in the first boiling step (S100) are put into a kettle boiler, and rice syrup previously divided and produced is added in a certain proportion to perform boiling heating.

[0012] In addition, the second water bath and stirring step (S110) includes a low temperature process of 25°C to 35°C, a medium temperature process of 45°C to 50°C, and a high temperature process of 55°C to 95°C, and is characterized in that the low temperature process, medium temperature process, and high temperature process take a total of 72 hours. Effect of the Invention

[0013] According to the present invention, the red jujube is used for food and medicine and processed into fermented starch syrup food, thereby maximizing the use possibility of the red jujube as a food, and the difficulty in the process of processing the fermented starch syrup is overcome, which contributes to commercialization and popularization.

[0014] Furthermore, the present invention has the effect of preventing rancidity by evaporating all water, thereby enabling storage at room temperature.

[0015] Furthermore, the present invention has the effect of imparting a subtle sweetness so that adding sugar is not necessary. [Brief description of the drawings]

[0016] [Figure 1] 2 is a flow chart of a method for producing red jujube syrup according to a preferred embodiment of the present invention. [Diagram 2] 1 is a photograph showing an actual product of red jujube starch syrup produced by a method for producing red jujube starch syrup according to a preferred embodiment of the present invention. [Diagram 3] 13 is a photograph of an actual product of red jujube starch syrup produced by the method for producing red jujube starch syrup according to a preferred embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0017] Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings. First, in adding reference numerals to components in each drawing, it should be noted that the same components are given the same numerals as much as possible even if they are displayed in different drawings. In addition, in describing the present invention, detailed descriptions of related known configurations or functions are omitted if it is determined that such descriptions may obscure the gist of the present invention. In addition, although a preferred embodiment of the present invention will be described below, it is of course possible for those skilled in the art to modify and implement the technical concept of the present invention in various ways without being limited thereto.

[0018] FIG. 1 is a flow chart of a method for producing red jujube syrup according to a preferred embodiment of the present invention, and FIG. 2 and FIG. 3 are photographs of actual red jujube syrup products produced by the method for producing red jujube syrup according to a preferred embodiment of the present invention.

[0019] The present invention provides a method for producing red jujube fermented starch syrup that satisfies customer needs in terms of taste as well as health in line with the recent trends of well-being and vegan foods.

[0020] Referring to FIG. 1, the method for producing red jujube syrup according to a preferred embodiment of the present invention includes a material selection step (S10), a baking step (S20), a jujube boiling liquid extraction step (S30), a filtering step (S40), a jujube seed separation step (S50), a jujube seed stewing step (S60), a pulp filtering step (S70), a jujube pulp and jujube skin steaming step (S80), a jujube pulp and jujube skin separation step (S90), a first boiling step (S100), and a second boiling and stirring step (S110).

[0021] In the material selection step (S10), jujubes from Miryang, which is the original cultivation site for jujubes, are used, and only the best varieties are carefully selected.

[0022] The dried jujube used as the main ingredient of the present invention is grown in a region that specializes in pure domestic production (Miryang). Miryang jujube is a superior variety and has the advantage of being not overly sweet compared to jujubes grown in other regions, but still has a rich flavor.

[0023] In the preparation step (S20), the dried jujube selected in the material selection step (S10) is thoroughly washed to remove foreign matter adsorbed on the dried jujube.

[0024] In the jujube extracting step (S30), a pouch is prepared, the washed dried jujubes are put into it, and the pouch containing the dried jujubes is put into a pressure type water bath and heated in a water bath to extract the jujube extract. Specifically, in the jujube extracting step (S30), the jujube extract is extracted by heating in a water bath at a high temperature of 80°C to 95°C for 24 to 48 hours. However, when extracting at a low temperature of 45°C to 60°C, the water bath treatment is performed for 48 to 72 hours.

[0025] In the filtering step (S40), the resultant product heated in the jujube broth extraction step (S30) is taken out and the skin and seeds are filtered out to obtain only the jujube broth free of the skin and seeds.

[0026] In the jujube seed separation step (S50), dried jujubes are prepared and soaked in water, and then the jujube seeds and stems are separated. The dried jujubes used in the jujube seed separation step (S50) are those that have been washed through the material selection step (S10) and the firing step (S20).

[0027] The jujube seed separation step (S50) is a process of soaking dried jujubes in water and separating the jujube seeds and the stems of the jujubes using scissors or a blade, which is a preliminary process for obtaining the jujube seeds and removing the flesh attached to the jujube seeds.

[0028] The jujube seed boiling step (S60) is a process in which the jujube seeds and stems are separated from the jujube seeds separation step (S50), and only the jujube seeds are separated and boiled at a temperature of 80~95℃ for 48 hours to separate the flesh attached to the jujube seeds.

[0029] In the step of boiling jujube seeds (S60), the jujube seeds are boiled separately with the flesh attached to them to extract the flesh attached to the seeds, which is advantageous in that a large amount of flavonoid components contained in the jujube flesh and the jujube seeds can be extracted.

[0030] If dried jujubes are boiled with the seeds still in, it is difficult to remove the flesh attached to the seeds. When boiled jujubes are put into a filter and crushed from above, the seeds and stems of the jujubes come apart and the larger flesh gets caught in the filter, reducing the flesh yield. Another disadvantage is that the flesh of the jujubes is generally large, so there is a risk of deterioration, so it is necessary to store it in an icebox after production or add sugar or preservatives to prevent deterioration.

[0031] Another advantage is that by boiling the jujube seeds themselves, it is possible to extract and utilize the flavonoids contained in the seeds, which are natural sleep aids and sedatives.

[0032] The pulp filtering step (S70) is a step of filtering the jujube pulp that has been boiled after the jujube seed boiling step (S60) through a filter net, and since only the jujube pulp from which the jujube seeds and stems have been removed is boiled and filtered, a filter net with small particles (fine mesh) can be used, making the process easy and the boiled jujube pulp particles fine. Also, in the pulp filtering step (S70), the jujube pulp is finely crushed using a filter net with small particles, so there is almost no risk of deterioration.

[0033] In the pulp filtering step (S70), if a commercially available blender that does not use a filter mesh is used, the jujube grain will not crumble and the jujube skin will not be completely worn down, leaving behind residue, so it is preferable to use a filter mesh.

[0034] In the jujube flesh and jujube skin steaming step (S80), the jujube skin and jujube flesh remaining after the jujube seeds are separated in the jujube seed separation step (S50) are slowly boiled at a temperature of 80℃ to 95℃ for 12 to 24 hours.

[0035] The jujube peel and jujube pulp separation step (S90) involves cooling the mixture of steamed jujube peel and jujube pulp obtained in the jujube pulp and jujube peel steaming step (S80), putting it in a sieve, and pressing it hard to filter out the jujube peel through the sieve to obtain only the jujube pulp. If the seeds are removed from the dried jujube and boiled for 24 hours and cooled, it will have a thick consistency and viscosity like porridge.

[0036] In the first boiling step (S100), the pulp separated from the jujube seeds during the boiling process from the jujube seeds boiling step (S60) and the jujube pulp separated from the jujube skin and jujube pulp separation step (S90) are placed in a kettle boiler and heated in a boiling water bath for 24 hours.

[0037] The first water-boiling step (S100) includes a moisture-adjusting process in which the lid of the kettle water bath is opened during the water-boiling process to release steam to the outside, thereby evaporating all the moisture from the jujube pulp. The moisture-adjusting process of the first water-boiling step (S100) evaporates all the moisture contained in the kettle water bath, thereby preventing the growth of mold and the occurrence of rancidity.

[0038] In the second boiling and stirring step (S110), the jujube extract extracted in the jujube extract extraction step (S30) and the jujube pulp heated in the first boiling step (S100) are put into a boiler, and the rice syrup that has been divided and produced in advance is added in a certain proportion, and the boiling is continued for 72 hours. At this time, the jujube extract, rice syrup, and jujube pulp are not added all at once, but are added in parts, and the viscosity is checked, and the remaining jujube extract, rice syrup, and jujube pulp are added later.

[0039] Specifically, the second boiling and stirring step (S110) includes a low temperature process of 25°C to 35°C, a medium temperature process of 45°C to 50°C, and a high temperature process of 55°C to 95°C, and the jujube extract, jujube pulp, and rice syrup are mixed uniformly and heated in a boiling water for 72 hours while periodically stirring to prevent the rice syrup from sticking to the bottom.

[0040] In the second boiling and stirring step (S110), if heating is performed at a high temperature of 100°C or higher for a short period of time, the contents may be boiled down in a short period of time, making it difficult to realize a deep, rich flavor. Therefore, the boiling and stirring are performed under the conditions presented above.

[0041] The red jujube syrup produced by the method for producing red jujube syrup according to a preferred embodiment of the present invention is characterized in that the content of dried jujubes without seeds is 70% by weight and the content of rice syrup is 30% by weight, based on the total weight of 100%.

[0042] In addition, the red jujube syrup produced by the method for producing red jujube syrup according to a preferred embodiment of the present invention has a ratio of dried jujubes (without seeds) and rice syrup of 70:30% by weight, which is differentiated from commercially available mass-produced factory-made syrup in terms of raw material composition and blending ratio, and is also significantly different in taste, aroma, and formulation.

[0043] The red jujube syrup produced by the method for producing red jujube syrup according to a preferred embodiment of the present invention has an advantage of having a healthy sweetness that comes only from jujube without using sugar, preservatives, or colorings.

[0044] It can also be diluted with hot water and drunk, or used in various dishes as a substitute for sugar, jam, or syrup.

[0045] The above description is merely illustrative of the technical idea of ​​the present invention, and a person having ordinary knowledge in the technical field to which the present invention belongs may make various modifications, changes, and replacements without departing from the essential characteristics of the present invention. Therefore, the embodiments and the attached drawings disclosed in the present invention are for the purpose of explaining, not limiting, the technical idea of ​​the present invention, and the scope of the technical idea of ​​the present invention is not limited by such embodiments and the attached drawings. The scope of protection of the present invention should be interpreted according to the claims below, and all technical ideas within the equivalent range should be interpreted as being included in the scope of the present invention. [Explanation of symbols]

[0046] S10 Material selection S20 made of firewood S30 Jujube hot water extract S40 Filtration S50 Jujube seed separation S60 Jujube seed stew S70 pulp filtration S80 Steamed jujube flesh and peel S90 Jujube flesh and peel separation S100 1st water bath S110 Secondary boiling and stirring

Claims

1. A cleaning step (S20) of washing the dried jujube to remove foreign matter adsorbed on the dried jujube; A jujube liquid extraction step (S30) of preparing a pouch, putting the washed dried jujube whole into the pouch, putting the pouch containing the dried jujube into a pressure type water bath, and performing water bath heating to extract the jujube liquid; A filtering step (S40) of removing the resultant product from the jujube boiling liquid extraction step (S30) and filtering the skin and seeds to obtain only the jujube boiling liquid without the skin and seeds; A jujube seed separation step (S50) of preparing dried jujubes, soaking them in water, and then separating the jujube seeds and the stems of the jujubes; After separating the jujube seeds from the jujube stems in the jujube seed separation step (S50), the jujube seeds are boiled at a temperature of 80 to 95°C for 48 hours to separate the flesh attached to the jujube seeds in a jujube seed boiling step (S60); A pulp filtering step (S70) of filtering the pulp of the jujube pulp boiled in the jujube seed boiling step (S60) through a filter; A jujube pulp and jujube skin steaming step (S80) in which the jujube skin and jujube flesh remaining after the jujube seeds are separated from the jujube seeds in the jujube seed separation step (S50) are boiled at a temperature of 80°C to 95°C for 12 to 24 hours; A jujube peel and jujube pulp separation step (S90) in which the steamed jujube peel and jujube pulp are mixed and cooled, and the mixture is pressed through a sieve to separate the jujube peel and jujube pulp, and only the jujube pulp is obtained; A first boiling step (S100) of boiling the jujube seeds and the pulp separated from the jujube seeds during the boiling process from the boiling step (S60) and the jujube pulp separated from the jujube skin and jujube pulp separation step (S90) in a kettle boiler for 24 hours; A method for producing red jujube starch syrup comprising the steps of:

2. After the first boiling step (S100), the jujube extract extracted in the jujube extract extraction step (S30) and the jujube flesh heated in the first boiling step (S100) are put into a boiler, and rice syrup previously divided and produced is added in a certain proportion and heated in the boiling step (S110). The method for producing red jujube syrup according to claim 1, further comprising:

3. The second boiling and stirring step (S110) is Low temperature process of 25℃ to 35℃, medium temperature process of 45℃ to 50℃, high temperature process of 55℃ to 95℃, Including, The low temperature process, medium temperature process, and high temperature process take a total of 72 hours. The method for producing red jujube syrup according to claim 2 .

Images