Manufacturing method of red jujube grain syrup

Abstract

The present invention relates to a method for manufacturing red jujube syrup. More specifically, it relates to a method for manufacturing red jujube syrup that has a healthy sweetness derived solely from jujubes, without using sugar, preservatives, or artificial coloring. To this end, the present invention comprises: a preparation step (S20) of washing dried jujubes to remove foreign substances adsorbed on the dried jujubes; a jujube decoction extraction step (S30) of preparing a pouch, placing the washed dried jujubes whole into it, and placing the pouch containing the dried jujubes into a pressure double boiler to perform double boiler heating to extract jujube decoction; a filtration step (S40) of removing the double boiler heated product from the jujube decoction extraction step (S30), filtering out the skin and seeds, and obtaining only the jujube decoction 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 stems; and a jujube seed boiling step (S60) of separating the jujube seeds and stems from the jujube seed separation step (S50), boiling only the jujube seeds at a temperature of 80~95℃ for 48 hours to separate the flesh attached to the jujube seeds. A flesh filtration step (S70) in which the boiled jujube flesh from the jujube seed boiling step (S60) is filtered through a sieve; a jujube flesh and jujube peel steaming step (S80) in which the jujube peel and jujube flesh remaining after the jujube seeds are separated from 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 flesh separation step (S90) in which the mixture of jujube peel and jujube flesh steamed through the jujube flesh and jujube peel steaming step (S80) is cooled, poured into a sieve, and pressed with force to filter the jujube peel through the sieve while obtaining only the jujube flesh; A method for manufacturing red jujube syrup is provided, comprising a first double-boiling step (S100) in which the pulp separated from the jujube seeds during the boiling process from the jujube seed boiling step (S60), and the jujube flesh separated from the jujube skin and jujube flesh separation step (S90) are placed in a cauldron double-boiling pot and heated in a double-boiling pot for 24 hours.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing red jujube syrup. More specifically, it relates to a method for manufacturing red jujube syrup that has a healthy sweetness derived solely from jujubes, without using sugar, preservatives, or artificial coloring. Background Technology

[0002] Jujube is a foliage shrub of the genus Zizyphus belonging to the family Rhamnaceae, and is one of the oldest fruit trees, known to have various varieties.

[0003] Jujubes have long been used in various dishes such as jujube tea, medicinal rice, and rice cakes, either fresh or dried, and have also been widely used in traditional Korean medicine due to their beneficial components.

[0004] Recently, pharmacological effects have been reported in which jujube extract prevents liver cell necrosis and enzyme leakage, and maintains liver resistance and function.

[0005] However, despite the pharmacological effects of jujubes and their infinite potential as a food, their applications are limited because jujube processing technology is not capable of supporting them.

[0006] Furthermore, jujubes have poor storage properties and are primarily consumed in a dried form; while products such as jujube juice, jujube tea, makgeolli, yanggaeng, and hangwa are being developed using jujubes, they are mainly limited to jujube juice and jujube tea.

[0007] Accordingly, there is a growing need to develop processed jujube products that preserve the unique taste and functionality of jujubes while being easily accessible and usable by consumers.

[0008] Prior Art: KR Registered Patent Publication No. 10-0852293 (Published Aug. 14, 2008) The problem to be solved

[0009] The present invention was devised to solve the aforementioned problems and aims to provide a method for manufacturing red jujube syrup that is differentiated from products produced through chemical concentration processes in line with the trends of well-being and vegan food, and possesses a healthy sweetness derived solely from jujubes without using sugar, preservatives, or artificial colors. means of solving the problem

[0010] A method for manufacturing red jujube syrup according to the present invention, devised to achieve the above objective, comprises: a preparation step (S20) of washing dried jujubes to remove foreign substances adsorbed on the dried jujubes; a jujube decoction extraction step (S30) of preparing a pouch, placing the washed dried jujubes whole into it, and placing the pouch containing the dried jujubes into a pressure double boiler to perform double-boiling heating to extract the jujube decoction liquid; a filtration step (S40) of removing the product heated in the double boiler from the jujube decoction extraction step (S30), filtering out the skins and seeds, and obtaining only the jujube decoction liquid excluding the skins and seeds; a jujube seed separation step (S50) of preparing dried jujubes, soaking them in water, and then separating the jujube seeds and stems; and a jujube seed boiling step (S60) of separating the jujube seeds and stems from the jujube seed separation step (S50), boiling only the jujube seeds at a temperature of 80~95℃ for 48 hours to separate the flesh attached to the jujube seeds. A flesh filtration step (S70) in which the boiled jujube flesh from the jujube seed boiling step (S60) is filtered through a sieve; a jujube flesh and jujube peel steaming step (S80) in which the jujube peel and jujube flesh remaining after the jujube seeds are separated from 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 flesh separation step (S90) in which the mixture of jujube peel and jujube flesh steamed through the jujube flesh and jujube peel steaming step (S80) is cooled, poured into a sieve, and pressed with force to filter the jujube peel through the sieve while obtaining only the jujube flesh; It includes a first double-boiler step (S100) in which the flesh separated from the jujube seeds during the boiling process from the jujube seed boiling step (S60), and the jujube flesh separated from the jujube peel and jujube flesh separation step (S90) are placed in a cauldron double-boiler and heated in a double-boiler for 24 hours.

[0011] In addition, after the first water bath step (S100), the jujube extract extracted from the jujube extract extraction step (S30) and the jujube fruit pulp heated in the first water bath step (S100) are introduced into a cauldron water bath, and pre-divided rice syrup is introduced in a certain ratio and water bath heating is performed, further including a second water bath and stirring step (S110).

[0012] In addition, the second water bath and stirring step (S110) includes a low temperature process of 25℃ to 35℃, a medium temperature process of 45℃ to 50℃, and a high temperature process of 55℃ to 95℃, and is characterized by the low temperature process, medium temperature process, and high temperature process taking a total of 72 hours. Effects of the invention

[0013] According to the present invention, by utilizing red jujubes for edible and medicinal purposes and processing them into fermented syrup, the potential for utilizing red jujubes as a food is maximized, and by overcoming the difficulties of the fermented syrup processing process, it has the effect of contributing to commercialization and popularization.

[0014] In addition, according to the present invention, by evaporating all moisture, there is no rancidity, which has the effect of enabling storage at room temperature.

[0015] In addition, according to the present invention, there is an effect of the sweetness being subtly infused to the extent that there is no need to add sugar. Brief explanation of the drawing

[0016] FIG. 1 is a flowchart of a method for manufacturing red jujube syrup according to a preferred embodiment of the present invention. FIGS. 2 and 3 are photographs of actual red jujube syrup produced from the method for producing red jujube syrup according to a preferred embodiment of the present invention. Specific details for implementing the invention

[0017] Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. First, it should be noted that in assigning reference numerals to the components of each drawing, the same components are given the same reference numeral whenever possible, even if they are shown in different drawings. Furthermore, in describing the present invention, if it is determined that a detailed description of related known components or functions may obscure the essence of the present invention, such detailed description is omitted. Additionally, while preferred embodiments of the present invention will be described below, the technical concept of the present invention is not limited or restricted thereto and can be modified and implemented in various ways by those skilled in the art.

[0018] FIG. 1 is a flowchart of a method for manufacturing red jujube syrup according to a preferred embodiment of the present invention, and FIG. 2 to 3 are photographs of an actual product of red jujube syrup manufactured from the method for manufacturing red jujube syrup according to a preferred embodiment of the present invention.

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

[0020] Referring to FIG. 1, a method for manufacturing red jujube syrup according to a preferred embodiment of the present invention comprises a material selection step (S10), a preparation step (S20), a jujube decoction extraction step (S30), a filtration step (S40), a jujube seed separation step (S50), a jujube seed boiling step (S60), a fruit pulp filtration step (S70), a jujube flesh and jujube peel steaming step (S80), a jujube flesh and jujube peel separation step (S90), a first double boiling step (S100), and a second double boiling and stirring step (S110).

[0021] The material selection step (S10) utilizes Miryang jujubes, the birthplace of jujubes, and selects only the finest and most excellent varieties.

[0022] The dried jujubes used as the main raw material of this invention are purely domestically produced (Miryang), utilizing a specialized region. Miryang jujubes are of superior quality and have the advantage of being less sweet than those grown in other regions, yet possessing a rich flavor.

[0023] The preparation step (S20) cleans the dried jujubes selected through the material selection step (S10) to remove foreign substances adsorbed on the dried jujubes.

[0024] The jujube double-boiler extraction step (S30) involves preparing a pouch, placing whole washed dried jujubes into it, and placing the pouch containing the dried jujubes into a pressure double-boiler to perform double-boiler heating to extract the jujube double-boiler liquid. Specifically, the jujube extract extraction step (S30) involves extracting the jujube double-boiler liquid by heating in a double-boiler for 24 to 48 hours under high temperature conditions of 80℃ to 95℃. However, when extracting at a low temperature of 45℃ to 60℃, the double-boiler treatment is performed for 48 to 72 hours.

[0025] The filtration step (S40) removes the product heated in a double boiler from the jujube double boiler extract step (S30), filters out the peels and seeds, and obtains only the jujube double boiler liquid excluding the peels and seeds.

[0026] The jujube seed separation step (S50) involves preparing dried jujubes, soaking them in water, and then separating the jujube seeds and stems. The dried jujubes used in the jujube seed separation step (S50) are those that have been washed after undergoing the material selection step (S10) and the preparation step (S20).

[0027] The jujube seed separation step (S50) is a process of separating the jujube seeds and stems using scissors or a knife after soaking the dried jujubes in water, and is a preliminary step to obtain the jujube seeds and remove the flesh attached to the jujube seeds.

[0028] The jujube seed boiling step (S60) is a process of separating the jujube seeds and jujube stems from the jujube seed separation step (S50), separating only the jujube seeds, boiling them thoroughly at a temperature of 80 to 95°C for 48 hours to separate the flesh attached to the jujube seeds.

[0029] The jujube seed boiling step (S60) has the advantage of extracting the pulp attached to the seed by boiling separately while the pulp is still attached to the seed, so that a large amount of flavonoid components contained in the jujube pulp and jujube seed can be extracted.

[0030] When dried jujubes are boiled with the seeds still inside, there is a disadvantage in that it is difficult to separate the flesh attached to the seeds. When the boiled jujubes are poured into a sieve and crushed by rubbing from above, the seeds and stems fall off, and large pieces of flesh also get caught in the sieve, resulting in a lower yield of flesh. Additionally, because the jujube flesh is large overall, there is a risk of spoilage, so there is a disadvantage in that sugar, preservatives, etc., must be added after production to prevent spoilage or to store in an ice box.

[0031] In addition, by boiling the jujube seeds themselves, it is possible to extract flavonoids, which are natural sleep aids and sedatives contained in the seeds, and this has the advantage of being usable.

[0032] The fruit pulp filtration step (S70) is a step of filtering the fined jujube fruit pulp from the jujube seed crushing step (S60) through a sieve. Since only the fined jujube fruit pulp from which the jujube seeds and stems have been removed is filtered, a sieve with small (fine) particles can be used, making the process easier and resulting in finer particles of fined jujube fruit pulp. Additionally, in the fruit pulp filtration step (S70), the fruit pulp is finely crushed using a sieve with small particles, so there is almost no risk of spoilage.

[0033] If a commercial blender is used instead of a filter in the fruit pulp filtration step (S70), the texture of the jujubes will not be crushed and the jujube skins will not be completely ground, leaving residue, so it is desirable to filter using a filter.

[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 thoroughly boiled at a temperature of 80°C to 95°C for 12 to 24 hours.

[0035] The jujube peel and jujube flesh separation step (S90) is a step in which the product obtained by mixing the jujube peel and jujube flesh, which has been steamed through the jujube flesh and jujube peel steaming step (S80), is cooled, poured into a sieve, and pressed with force to filter the jujube peel through the sieve and obtain only the jujube flesh. When the pitted dried jujubes are boiled for 24 hours and cooled, they have a thick consistency and viscosity similar to porridge.

[0036] The first double-boiling step (S100) involves placing the fruit pulp separated from the jujube seeds during the boiling process from the jujube seed boiling step (S60), and the jujube flesh separated from the jujube peel and jujube flesh separation step (S90), into a cauldron double-boiling pot and performing double-boiling heating for 24 hours.

[0037] The first water bath step (S100) includes a moisture control process in which the lid of the container of the cauldron water bath is opened during the water bath heating process to release steam to the outside, thereby allowing all moisture to evaporate from the jujube flesh. The moisture control process of the first water bath step (S100) prevents the occurrence of mold and prevents spoilage by evaporating all the moisture retained inside the cauldron water bath.

[0038] In the second water bath and stirring step (S110), the jujube extract extracted from the fruit pulp filtration step (S40) and the jujube flesh including the flesh separated from the jujube seeds and the jujube flesh separated from the jujube skin, which were heated in a water bath in the first water bath step (S100), are placed into a cauldron water bath, and pre-divided rice syrup is added in a certain ratio and water bath heating is performed for 72 hours. At this time, the jujube extract, rice syrup, and jujube flesh are not all added at once; instead, a portion of the jujube extract, rice syrup, and jujube flesh are added, and after checking the viscosity, the remaining jujube extract, rice syrup, and jujube flesh are added later.

[0039] Specifically, 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 the jujube extract, jujube pulp, and rice syrup are uniformly mixed, and the water bath heating is performed for 72 hours while stirring periodically so that the rice syrup does not stick to the bottom.

[0040] The second water bath and stirring step (S110) is performed under the conditions presented above, as heating at a high temperature of 100°C or higher for a short period of time may cause the contents to boil down quickly and make it difficult to achieve a deep and rich flavor.

[0041] The red jujube syrup produced from the method for producing red jujube syrup according to a preferred embodiment of the present invention is characterized by having a content of 70% by weight of seedless dried jujubes and 30% by weight of rice syrup, based on 100% by weight of the total.

[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 seedless dried jujubes to rice syrup of 70:30 weight%, and has a composition and blending ratio of raw materials that are differentiated from mass-produced factory-made syrups on the market, and is also significantly different in terms of 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 the advantage of possessing a healthy sweetness derived solely from jujubes, without using sugar, preservatives, or artificial coloring.

[0044] In addition, it can be mixed with hot water and consumed, or used in various dishes as a substitute for sugar, jam, or syrup.

[0045] The foregoing description is merely an illustrative explanation of the technical concept of the present invention, and those skilled in the art to which the present invention pertains will be able to make various modifications, changes, and substitutions within the scope of the essential characteristics of the present invention. Accordingly, the embodiments disclosed in the present invention and the accompanying drawings are intended to explain, not limit, the technical concept of the present invention, and the scope of the technical concept of the present invention is not limited by such embodiments and accompanying drawings. The scope of protection of the present invention shall be interpreted by the claims below, and all technical concepts within an equivalent scope shall be interpreted as being included within the scope of rights of the present invention. Explanation of the symbols

[0046] S10 - Material Selection S20 - Legislation S30 - Extraction of jujube decoction S40 - Filtration S50 - Jujube seed separation S60 - Jujube seed high pitch S70 - Pulp filtration S80 - Steaming of jujube flesh and jujube peel S90 - Separation of jujube flesh and skin S100 - 1st double boiler S110 - Secondary water bath and stirring

Claims

Claim 1 A preparation step (S20) for washing dried jujubes to remove foreign substances adsorbed on the dried jujubes; a jujube decoction extraction step (S30) for preparing a pouch, placing the washed dried jujubes whole into it, and placing the pouch containing the dried jujubes into a pressure double boiler to perform double-boiler heating to extract the jujube decoction liquid; a filtration step (S40) for removing the double-boiler heated product from the jujube decoction extraction step (S30), filtering out the skins and seeds, and obtaining only the jujube decoction liquid excluding the skins and seeds; a jujube seed separation step (S50) for preparing dried jujubes, soaking them in water, and separating the jujube seeds and stems; a jujube seed boiling step (S60) for separating the jujube seeds and stems from the jujube seed separation step (S50), boiling only the jujube seeds at a temperature of 80~95℃ for 48 hours to separate the flesh attached to the jujube seeds; A flesh filtration step (S70) in which the boiled jujube flesh from the jujube seed boiling step (S60) is filtered through a sieve; a jujube flesh and jujube peel steaming step (S80) in which the jujube peel and jujube flesh remaining after the jujube seeds are separated from 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 flesh separation step (S90) in which the mixture of jujube peel and jujube flesh steamed through the jujube flesh and jujube peel steaming step (S80) is cooled, poured into a sieve, and pressed with force to filter the jujube peel through the sieve while obtaining only the jujube flesh; A method for manufacturing red jujube syrup, comprising: a first double-boiling step (S100) in which the pulp separated from the jujube seeds during the boiling process from the jujube seed boiling step (S60) and the jujube flesh separated from the jujube skin and jujube flesh separation step (S90) are placed in a cauldron double-boiling pot and double-boiled for 24 hours; and, after the first double-boiling step (S100), a second double-boiling and stirring step (S110) in which the jujube double-boiling liquid obtained from the filtration step (S40) and the pulp separated from the jujube seeds and jujube flesh separated from the jujube skin heated in the first double-boiling step (S100) are placed in a cauldron double-boiling pot, pre-divided rice syrup is added in a certain ratio, and double-boiling is performed. Claim 2 delete Claim 3 A method for manufacturing red jujube syrup according to claim 1, wherein the secondary boiling and stirring step (S110) includes a low temperature process of 25℃ to 35℃, a medium temperature process of 45℃ to 50℃, and a high temperature process of 55℃ to 95℃, and the low temperature process, medium temperature process, and high temperature process take a total of 72 hours.

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