发明名称 |
MANUFACTURING METHOD OF PAPRICA JAM USING WET-GRINDING PAPRICA PUREE BY COLLOID MILL |
摘要 |
PURPOSE: A manufacturing method of paprika jam is provided to maximize the spreadability and mouth feel by adding pectin paste when manufacturing paprika jam. CONSTITUTION: Paprika in which the tap and seeds have been removed is washed. The paprika is finely pulverized into 5-100 μm with a colloid mill to obtain paprika puree. A liquid material is obtained by adding 3.4 weight% of fructo oligosaccharide, 5.5 weight% of fructose, 37.15 weight% of white sugar, 0.4 weight% of pectin paste, 10 weight% of calcium lactate and 0.05 weight% of citric acid to 43.5 weight% of paprika puree. The liquid material is heated at 80-85deg.C. [Reference numerals] (AA) Remove the taps and seeds of paprikas; (BB) Wash the paprikas; (CC) Wet-pulverize the paprikas(5-100um); (DD) Add auxiliary ingredients(pectin, sugar, calcium lactate); (EE) Heat liquid material(80-85°C); (FF) Add citric acid after heating; (GG) Bottle and cool |
申请公布号 |
KR20130057215(A) |
申请公布日期 |
2013.05.31 |
申请号 |
KR20110123026 |
申请日期 |
2011.11.23 |
申请人 |
KNU-INDUSTRY COOPERATION FOUNDATION;WELLBEINGTABLE CO., LTD. |
发明人 |
CHOE, MYEON;LIM, JUN GU;KIM, TAE WOO;KIM, DAE JUNG;IM, JAE CHEON;KIM, TAE HYUK |
分类号 |
A23L21/12;A23L29/231 |
主分类号 |
A23L21/12 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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