JP7799338B2 - Manufacturing method of red jujube starch syrup - Google Patents

Description

The present invention relates to a method for producing red jujube starch syrup. More specifically, it relates to a method for producing red jujube starch syrup that has a healthy sweetness that comes only from jujubes, without the use of sugar, preservatives, or colorings.

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 its wide variety of varieties.

Jujubes have long been used in a variety of dishes, either fresh or dried, such as jujube tea, yakbap (medicinal rice), and rice cakes, and are also widely used in traditional Chinese medicine due to their beneficial properties.

Recently, it has been reported that jujube extract has the pharmacological effect of preventing liver cell necrosis and enzyme outflow, thereby maintaining liver resistance and function.

However, despite the jujube's pharmacological effects and unlimited potential as a food, the jujube processing technology is unable to support these, limiting its applications.

Furthermore, jujubes do not store well and are mainly used in dried form. Although jujube juice, jujube tea, makgeolli, jelly, and traditional Korean snacks have been developed using jujubes, these have mainly been limited to jujube juice and jujube tea.

This has created a growing need to develop processed jujube foods that take advantage of the jujube's unique flavor and functionality and are easy for consumers to access and use.

Korean Patent No. 10-0852293 (published on August 14, 2008)

The present invention was devised to solve the above-mentioned problems, and its purpose is to provide a method for producing red jujube starch syrup that is differentiated from chemically concentrated products in line with the trend toward well-being and vegan foods, and that has a healthy sweetness that comes only from jujubes without the use of sugar, preservatives, or colorings.

The method for producing red jujube syrup according to the present invention, which has been devised to achieve the above-mentioned object, includes a baking step (S20) in which dried jujubes are washed to remove foreign matter adsorbed to the dried jujubes, a jujube liquid extraction step (S30) in which a pouch is prepared and the washed dried jujubes are placed whole in the pouch, and the pouch containing the dried jujubes is placed in a pressure water bath and heated in a water bath to extract the jujube liquid, and a water bath extraction step (S30) in which the jujube liquid is extracted from the jujube liquid extraction step (S30). The heated product is removed 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°C for 48 hours to separate the flesh attached to the jujube seeds. The jujube pulp and jujube skin steaming step (S80) is performed by steaming the jujube pulp and jujube skin remaining after the jujube seeds have been separated in the jujube seed separating step (S50) at a temperature of 80 to 95°C for 12 to 24 hours. The jujube pulp and jujube skin steaming step (S80) is performed by mixing the steamed jujube skin and jujube pulp. The combined material is cooled, placed in a sieve, and pressed with force to separate the jujube peels, resulting in the separation of the jujube peels and pulp (S90), and the pulp separated from the jujube seeds during the simmering process from the jujube seed stewing step (S60) and the jujube pulp separated from the jujube peels and pulp separation step (S90) are placed in a pot and heated in a water bath for 24 hours (first boiling step S100).

Furthermore, 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.

Furthermore, 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, with the low-temperature, medium-temperature, and high-temperature processes taking a total of 72 hours.

The present invention maximizes the potential for red jujubes as a food product by utilizing them for both edible and medicinal purposes and processing them into a fermented starch syrup food product. It also contributes to commercialization and popularization by overcoming the difficulties involved in the fermented starch syrup processing process.

In addition, the present invention has the effect of preventing rancidity by evaporating all moisture, allowing the product to be stored at room temperature.

In addition, this invention has the effect of imparting a subtle sweetness that makes adding sugar unnecessary.

1 is a flow chart of a method for producing red jujube syrup according to a preferred embodiment of the present invention. 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. 10 is a photograph of an actual product of red jujube starch syrup manufactured by the manufacturing method of red jujube starch syrup according to a preferred embodiment of the present invention.

Preferred embodiments of the present invention will now be described in detail with reference to the accompanying drawings. First, when assigning reference numerals to components in each drawing, it should be noted that identical components will be assigned the same numerals whenever possible, even if they appear in different drawings. Furthermore, in describing the present invention, if a detailed description of related known structures or functions is deemed to obscure the gist of the present invention, such a detailed description will be omitted. While preferred embodiments 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 implemented in various ways by those skilled in the art.

Figure 1 is a flow chart of a method for producing red jujube syrup according to a preferred embodiment of the present invention, and Figures 2 and 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.

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

Referring to FIG. 1, a method for producing red jujube syrup according to a preferred embodiment of the present invention includes an ingredient selection step (S10), a baking step (S20), a jujube 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 jujube water bath step (S100), and a second jujube water bath and stirring step (S110).

The material selection step (S10) uses jujubes from Miryang, the original cultivation medium for jujubes (the place where they were first cultivated), and carefully selects only the best varieties.

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

In the preparation step (S20), the dried jujubes selected in the material selection step (S10) are thoroughly washed to remove any foreign matter adsorbed to the dried jujubes.

In the jujube liquid extraction step (S30), a pouch is prepared and washed dried jujubes are placed inside. The pouch containing the dried jujubes is then placed in a pressure water bath and heated in a water bath to extract the jujube liquid. Specifically, in the jujube extract extraction step (S30), the jujube liquid is extracted by heating in a water bath at a high temperature of 80°C to 95°C for 24 to 48 hours. However, if extraction is performed at a low temperature of 45°C to 60°C, the water bath treatment is carried out for 48 to 72 hours.

In the filtering step (S40), the product heated in the hot water bath from the jujube liquid extraction step (S30) is removed and the skin and seeds are filtered out to obtain only the jujube liquid with the skin and seeds removed.

In the jujube pit separation step (S50), dried jujubes are prepared and soaked in water, after which the jujube pits and stems are separated. The dried jujubes used in the jujube pit separation step (S50) are those that have been washed through the material selection step (S10) and the firing step (S20).

The jujube pit separation step (S50) involves soaking the dried jujubes in water and using scissors or a blade to separate the jujube pits from the stems. This is a preliminary step to obtaining the jujube pits and removing the flesh attached to the jujube pits.

The jujube seed stewing step (S60) is a process in which, after separating the jujube seeds and stems from the jujube seed separation step (S50), only the jujube seeds are separated and slowly boiled at a temperature of 80-95°C for 48 hours to separate the flesh attached to the jujube seeds.

The jujube seed boiling step (S60) involves boiling the jujube seeds with the pulp attached separately to extract the pulp attached to the seeds, which has the advantage of allowing a large amount of flavonoid components contained in the jujube pulp and jujube seeds to be extracted.

When dried jujubes are boiled with the seeds still inside, it is difficult to remove the flesh attached to the seeds. When the boiled jujubes are placed on a strainer and crushed, the seeds and stems of the jujubes separate, and larger pieces of flesh get caught in the strainer, reducing the pulp yield. Another drawback is that the jujube flesh is large overall, which raises concerns about spoilage, so it is necessary to store the jujubes in an icebox after production, or add sugar or preservatives to prevent spoilage.

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

The pulp filtering step (S70) is a step in which the jujube pulp stewed in the jujube seed stewing step (S60) is filtered through a filter. Since only the jujube pulp from which the jujube seeds and stems have been removed is boiled and filtered, a filter with small (fine) mesh can be used, simplifying the process and resulting in finely pulped jujube pulp. Furthermore, in the pulp filtering step (S70), the jujube pulp is crushed finely using a filter with small mesh, resulting in finely pulped jujube pulp with little risk of deterioration.

If a commercially available blender without a mesh filter is used in the pulp filtering step (S70), the jujube grain will not crumble and the skin will not be completely worn down, leaving behind residue, so it is recommended to use a mesh filter.

In the jujube pulp and jujube skin steaming step (S80), the jujube skin and jujube pulp remaining after the jujube seeds have been separated in the jujube seed separation step (S50) are slowly simmered at a temperature of 80°C to 95°C for 12 to 24 hours.

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), placing it in a sieve, and pressing it with force to filter out the jujube peel and obtain only the jujube pulp. If the pitted dried jujubes are boiled for 24 hours and cooled, they will have a thick consistency and viscosity similar to porridge.

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.

The first boiling step (S100) includes a moisture adjustment process in which the lid of the boiling pot container is opened during the boiling process to release steam to the outside, thereby allowing all moisture to evaporate from the jujube pulp. The moisture adjustment process of the first boiling step (S100) evaporates all moisture contained inside the boiling pot, preventing the growth of mold and rancidity.

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-mixed rice syrup is added in a fixed proportion, followed by heating for 72 hours. Instead of adding the jujube extract, rice syrup, and jujube pulp all at once, portions of the jujube extract, rice syrup, and jujube pulp are added first, the viscosity is checked, and the remaining jujube extract, rice syrup, and jujube pulp are added later.

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. The jujube extract, jujube pulp, and rice syrup are mixed uniformly, and the boiling is carried out for 72 hours while stirring periodically to prevent the rice syrup from sticking to the bottom.

The second boiling and stirring step (S110) should be performed under the conditions outlined above, since if the contents are heated 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.

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

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 differentiates it from commercially available mass-produced factory-made syrup in terms of raw material composition and blending ratio, and it is also significantly different in taste, aroma, and formulation.

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 having a healthy sweetness that comes only from the jujube, without the use of sugar, preservatives, or colorings.

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

The above description is merely an illustrative example 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 without departing from the essential characteristics of the present invention. Therefore, the embodiments and accompanying drawings disclosed herein 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 should be interpreted in accordance with the claims below, and all technical concepts within the equivalent range should be interpreted as being included in the scope of the present invention.

S10 Material selection S20 Baking S30 Jujube boiling liquid extraction S40 Filtration S50 Jujube seed separation S60 Jujube seed simmering S70 Pulp filtering S80 Jujube pulp and jujube skin steaming S90 Jujube pulp and jujube skin separation S100 First boiling S110 Second boiling and stirring

Claims (2)

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: 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 .