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标题翻译：使用ACANTHOPANAX SENTICOSUS的水果制造JAM的方法

公开(公告)号：KR101295951B1

公开(公告)日：2013-08-13

申请号：KR1020130030798

申请日：2013-03-22

申请人： 김미영 , 이병노 , 이승해 , 이승규

发明人： 김미영 , 이병노 , 이승해 , 이승규

IPC分类号： A23L21/10

CPC分类号： A23L1/062 , A23L21/11 , A23V2002/00 , A23V2200/30 , A23V2250/2124

摘要： PURPOSE: A production method of jam using Acanthopanax senticosus berries is provided to enable users to easily intake the jam by spreading on rice cake or bread regardless of age. CONSTITUTION: Acanthopanax senticosus berries are washed, and dehydrated. 100 parts by weight of Acanthopanax senticosus berries are mixed with 30-50 parts by weight of sugar. The Acanthopanax senticosus berries with the sugar are inserted into a container, and an inlet of the container is covered with Korean paper or a cloth before being sealed with a rubber band. The container is stored in a fermentation room at 25-27°C for 3-5 months for fermenting. The fermented Acanthopanax senticosus berries is stored in an aging room at 13-16°C for 3-5 months for aging. The fermented and aged Acanthopanax senticosus berries are heated. 100 parts by weight of heated Acanthopanax senticosus berries are mixed with 40-150 parts by weight of fresh water, and the mixture is compressed with a sieve to obtain a flesh extract. 100 parts by weight of flesh extract is boiled with 5-15 parts by weight of sugar. 100 parts by weight of boiled down flesh extract is mixed with 0.05-0.1 part by weight. The flesh extract is inserted into a glass container before sealing a cover, and is double boiled before cooled to vacuum the inside. The jam is aged in a shaded aging room at 13-16°C for 7-15 days. [Reference numerals] (AA) Washing and drying step (Washing Acanthopanax senticosus berries, and drying moisture); (BB) Flesh extract obtaining step (Heating the fermented and aged Acanthopanax senticosus berries, adding water, compressing with a sieve to separate seeds and skin, and obtaining the flesh extract); (CC) Addition step (Crushing Acanthopanax senticosus berries, and mixing 100 parts by weight of Acanthopanax senticosus berries with 30-50 parts by weight of sugar); (DD) Boiling down step (Stirring, heating, and boiling down the flesh extract, and mixing 100 parts by weight of flesh extract and 5-15 parts by weight of sugar); (EE) Storage step (Inserting Acanthopanax senticosus berries with sugar into a container, and sealing an inlet of the container with Korean paper or a cloth before being sealed with a rubber band); (FF) Settling step (Weakening the fire while stirring the flesh extract, and mixing 100 parts by weight of flesh extract and 0.05-0.1 parts by weight of salt); (GG) Fermentation step (Storing the container in a fermentation room at 25-27°C for 3-5 months for fermenting); (HH) Vacuum packaging step (Inserting the settled flesh extract in a glass jar, sealing a lid before double boiling, and cooling); (II) Aging step (Storing the container in an aging room at 13-16°C for 3-5 months for aging); (JJ) Final aging step (Storing the container in a shaded aging room at 13-16°C for 7-15 days for aging)

摘要翻译：目的：提供使用刺五加浆果的生产方法，使用户能够通过散布在米糕或面包上而容易地摄取果酱，而不管年龄。规定：刺五加浆果被洗涤并脱水。将100重量份刺五加浆果与30-50重量份的糖混合。将带有糖的刺五加浆果插入容器中，在用橡皮筋密封之前，将容器的入口用韩国纸或布覆盖。将容器在25-27℃的发酵室中储存3-5个月进行发酵。将发酵的刺五加浆果在13-16℃的老化室中储存3-5个月以进行老化。发酵和老化的刺五加莓子加热。将100重量份的加热的刺五加浆果与40-150重量份的淡水混合，并将混合物用筛子压片以获得肉提取物。将100重量份的肉提取物与5-15重量份的糖一起煮沸。将100重量份煮熟的肉提取物与0.05-0.1重量份混合。在密封盖子之前将肉提取物插入玻璃容器中，并在冷却至真空之前双重煮沸。果酱在阴暗的老化室中在13-16℃老化7-15天。（标号）（AA）洗涤和干燥步骤（洗涤刺五加浆果，干燥水分）; （BB）肉提取物获得步骤（加热发酵和老化的刺五加浆果，加水，用筛子分离种子和皮肤，获得肉提取物）; （CC）添加步骤（粉刺刺五加浆果，并将100重量份刺五加浆果与30-50重量份糖混合）; （DD）煮沸步骤（搅拌，加热并煮沸肉质提取物，并混合100重量份的肉提取物和5-15重量份的糖）; （EE）储存步骤（用橡皮筋密封前，将含有刺五加的浆果糖加入容器中，并用韩国纸或布密封容器的入口）; （FF）沉降步骤（搅拌肉提取物时减弱火焰，并混合100重量份的肉提取物和0.05-0.1重量份的盐）; （GG）发酵步骤（将容器在25-27℃的发酵室中储存3-5个月进行发酵）; （HH）真空包装步骤（将沉降的肉提取物插入玻璃瓶中，双重煮沸前盖上盖子，冷却）; （二）老化步骤（将容器放置在老化室13-16℃，老化3-5个月）; （JJ）最终老化步骤（将容器放置在阴暗的老化房间13-16℃，老化7-15天）

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