Manufacturing 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 particularly to a method for producing red jujube starch syrup that has a healthy sweetness that comes only from jujubes without using sugar, preservatives, or colorings. [Background technology]

[0002] The jujube is an ornamental shrub of the genus Zizyphus, which belongs to the Rhamnaceae family. It is one of the oldest fruit trees and is known for the wide variety of varieties that exist.

[0003] Jujube has long been used in a variety of dishes, either fresh or dried, such as jujube tea, yakbap (medicinal rice), 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 the outflow of enzymes, thereby maintaining liver resistance and function.

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

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

[0007] As a result, there is a growing need to develop processed jujube foods that are easy for consumers to use 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 jujubes without using sugar, preservatives, or colorings. [Means for solving the problem]

[0010] In order to achieve the above object, the method for manufacturing 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 then placing the pouch containing the dried jujubes in a pressure water bath and heating the pouch to extract the jujube liquid, and a jujube liquid extraction step (S30) of removing the jujube liquid from the jujube liquid extraction step (S30). The heated product is taken out and the skin and seeds are filtered to obtain only the jujube broth (S40), dried jujubes are prepared and soaked in water, and then the jujube seeds and stems are separated (S50), and the jujube seeds are boiled 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 that has been boiled in the jujube seed boiling step (S60) is filtered through a filter net. The jujube pulp and jujube skin steaming step (S80) is a step in which the jujube pulp and jujube skin that remain after the jujube seeds have been separated in the jujube seed separation step (S50) are boiled at a temperature of 80℃~95℃ for 12 to 24 hours. The jujube pulp and jujube skin steaming step (S80) is a step in which the jujube pulp and jujube skin that have been steamed in the jujube seed boiling step (S80) are mixed. The combined material is cooled, put into a sieve, and pressed with force to filter out the jujube peels through the sieve, thereby obtaining only the jujube pulp (S90), and the pulp separated from the jujube pits during the simmering process from the jujube pit boiling step (S60) and the jujube pulp separated from the jujube pits in the jujube peel and jujube pulp separation step (S90) are placed in a boiler and heated in a water bath for 24 hours (first boiling step 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 placed in a boiler, and pre-divided rice syrup is added in a certain proportion and heated in the boiling.

[0012] In addition, the second water bath and stirring step (S110) includes a low-temperature process at 25°C to 35°C, a medium-temperature process at 45°C to 50°C, and a high-temperature process at 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. [Effects of the Invention]

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

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

[0015] Furthermore, the present invention has the effect of imparting a subtle sweetness to the product, making it unnecessary to add sugar. [Brief explanation of the drawings]

[0016] [Figure 1] 1 is a flow chart of a method for producing red jujube syrup according to a preferred embodiment of the present invention. [Figure 2] 1 is a photograph of an actual product of red jujube starch syrup manufactured by a method for manufacturing red jujube starch syrup according to a preferred embodiment of the present invention. [Figure 3] 10 is a photograph of 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. DETAILED DESCRIPTION OF THE INVENTION

[0017] Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings. First, when adding reference numerals to components in each drawing, it should be noted that identical components are denoted by the same numerals whenever possible, even if they are displayed in different drawings. Furthermore, in describing the present invention, if it is determined that a detailed description of related known structures or functions may obscure the gist of the present invention, such a detailed description will be omitted. Furthermore, although a preferred embodiment of the present invention will be described below, it should be understood that the technical concept of the present invention is not limited thereto, but can be modified and variously implemented by those skilled in the art.

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

[0019] The present invention proposes a method for producing red jujube fermented starch syrup that satisfies customer needs by satisfying not only health but also taste in line with the recent trends of well-being and vegan foods.

[0020] Referring to FIG. 1, a method for manufacturing red jujube syrup according to a preferred embodiment of the present invention includes a material selection step (S10), a baking step (S20), a jujube water-baking liquid extraction step (S30), a filtering step (S40), a jujube seed separation step (S50), a jujube seed simmering 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 water-baking step (S100), and a second water-baking and stirring step (S110).

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

[0022] The dried jujubes used as the main ingredient of this invention are grown in a region that specializes in pure domestic production (Miryang). Miryang jujubes are of excellent quality and have the advantage of being rich in flavor, though not overly sweet compared to jujubes grown in other regions.

[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 water-bath liquid extraction step (S30), a pouch is prepared, whole washed dried jujubes are placed in it, and the pouch containing the dried jujubes is placed in a pressure water bath and heated in a water bath to extract the jujube water. Specifically, in the jujube extract extraction step (S30), the jujube water 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 extraction is performed 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 hot water bath in the jujube liquid extraction step (S30) is taken out and the skin and seeds are filtered out to obtain only the jujube liquid from which the skin and seeds have been removed.

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

[0028] The Jujube Seed Boiling Step (S60) is a process in which the jujube seeds are separated from the stems in the Jujube Seed Separation Step (S50), and only the jujube seeds are separated and slowly 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 pulp attached to them to extract the pulp attached to the seeds, which has the advantage that a large amount of flavonoid components contained in the jujube pulp and jujube seeds can be extracted.

[0030] If dried jujubes are boiled with the seeds still inside, it is difficult to remove the flesh attached to the seeds. When boiled jujubes are put into a strainer and crushed from above, the seeds and stems of the jujubes separate, and large pieces of flesh get caught in the strainer, reducing the yield of flesh. Another disadvantage is that the flesh of the jujubes is large overall, so there is a risk of deterioration, so they must be stored in an icebox after production or sugar or preservatives must be added to prevent deterioration.

[0031] Another advantage is that by boiling the jujube seeds themselves, flavonoids contained in the seeds, which act as natural sleep aids and sedatives, can be extracted and utilized.

[0032] The pulp filtering step (S70) is a step in which the jujube pulp boiled in the jujube seed boiling step (S60) is filtered 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 (fine) mesh can be used, making the process easy and the boiled jujube pulp particles fine.In addition, in the pulp filtering step (S70), the jujube pulp is crushed finely using a filter net with small mesh, so the pulp is fine and there is almost no risk of deterioration.

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

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

[0035] The jujube peel and pulp separation step (S90) is a step in which the mixture of steamed jujube peel and pulp obtained in the jujube pulp and jujube peel steaming step (S80) is cooled, put into a sieve, and pressed with force to filter out the jujube peel and obtain only the jujube pulp. If the dried jujubes with the seeds removed are boiled for 24 hours and cooled, they will have a thick consistency and viscosity similar to porridge.

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

[0037] The first boiling step (S100) includes a moisture control process in which the lid of the boiler is opened during the boiling process to release steam to the outside, thereby evaporating all the moisture from the jujube pulp. The moisture control process of the first boiling step (S100) evaporates all the moisture contained in the boiler, thereby preventing the growth of mold and 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 placed in a boiler, and pre-divided rice syrup is added in a certain proportion and heated for 72 hours. At this time, the jujube extract, rice syrup, and jujube pulp are not added all at once, but are added in portions, and after checking the viscosity, 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 boiling is carried out for 72 hours while periodically stirring to mix the jujube extract, jujube pulp, and rice syrup evenly and 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 achieve 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 pitted dried jujubes 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 pitted dried jujubes 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 jujubes 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 concept of the present invention, and those skilled in the art will appreciate that various modifications, changes, and substitutions may be made by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments and accompanying drawings disclosed in the present invention are intended to illustrate, not limit, the technical concept of the present invention, and the scope of the technical concept of the present invention should not be limited by such embodiments and accompanying drawings. The scope of protection of the present invention should be interpreted by the following claims, and all technical concepts 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 Braised Jujube Seeds S70 pulp filtration S80 Steamed jujube pulp and peel S90 Jujube pulp and peel separation S100 First 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, placing the washed dried jujube whole in it, and then placing the pouch containing the dried jujube in a pressure water bath and heating it in water to extract the jujube liquid; A filtering step (S40) of removing the resultant product from the jujube broth extraction step (S30) and filtering the skin and seeds to obtain only the jujube broth excluding 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 jujube stems; 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 (S60); A pulp filtering step (S70) of filtering the jujube pulp boiled in the jujube seed boiling step (S60) through a filter; A jujube pulp and jujube peel steaming step (S80) in which the jujube peel and jujube pulp remaining after the jujube pits have been separated from the jujube pits are boiled at a temperature of 80°C to 95°C for 12 to 24 hours; A date peel and date pulp separation step (S90) in which the steamed date peel and date pulp mixture obtained through the date pulp and date peel steaming step (S80) is cooled and put into a sieve, and the date peel is filtered out by pressing with force to obtain only the date pulp; A first boiling step (S100) of placing 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 pot boiler and heating them in a boiling water for 24 hours; After the first boiling step (S100), the jujube liquid from which the skin and seeds have been removed and the jujube pulp from the first boiling step (S100) are placed in a boiler, and pre-mixed rice syrup is added in a predetermined proportion to perform the boiling step (S110). A method for producing red jujube starch syrup comprising the steps of:

2. The second boiling and stirring step (S110) 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 starch syrup according to claim 1.

Images