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Honeyed red ginseng using palm jaggery and method for preparing thereof

A concentrated liquid and raw sugar technology, which is applied in confectionary, application, confectionery industry, etc., can solve the problems of strong sweetness, product value decline, and unoptimized nutrition, and achieve the goal of reducing total sugar content, improving color sense, and excellent flavor Effect

Inactive Publication Date: 2015-11-11
都在男
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, because the red ginseng slices or fruits that have been distributed in the past contain too many sugar components such as sugar and maltose, the sweetness is too strong, which is not suitable for nutrition, and the color and luster of the fruits are not good, resulting in There is a problem of declining product value
[0010] In order to improve this problem, Korean Registration Patent No. 10-1185945 and No. 1076697 proposed adding honey instead of sugar, or adding collagen gelatin, collagen, etc. after sugar dipping, but in this method, Similarly, the sweetness is also strong, and the taste and aroma of red ginseng can hardly be felt. Due to too much sugar, there is a disadvantage that it will have a bad effect on the health of people who consume it.

Method used

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  • Honeyed red ginseng using palm jaggery and method for preparing thereof
  • Honeyed red ginseng using palm jaggery and method for preparing thereof
  • Honeyed red ginseng using palm jaggery and method for preparing thereof

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preparation example Construction

[0032]For this reason, the method for preparing red ginseng slices or fruits of the present invention is characterized in that it comprises: the step of preparing a palm jaggery concentrate; steaming the water ginseng for 120-210 minutes at a temperature of 85-125°C, And carry out the step of red ginseng; the step of immersing the above-mentioned water ginseng that has been steamed and red ginseng in the prepared above-mentioned palm jaggery concentrate; and the step of drying the above-mentioned water ginseng soaked in sugar.

[0033] Below, refer to figure 1 The preparation method of the present invention is described in detail according to different steps.

[0034] Step (a), preparing palm jaggery concentrate.

[0035] The above-mentioned steps for preparing a palm jaggery concentrate include: a step of putting palm jaggery and purified water into a container; making the internal temperature of the container into which the palm jaggery and purified water are put into 50 to...

Embodiment 1

[0063] 1 kg of raw sugar and 500 g of 50° C. purified water were put into the container, and the temperature inside the container was adjusted to 60° C. by heavy soup, and palm sugar was dissolved and concentrated for 60 minutes. Then, the concentrate was filtered with cotton cloth to prepare palm jaggery concentrate.

[0064] Next, 6-year-old fresh ginseng was washed, cut into slices so that the thickness was 4 mm, and immersed in water for 30 minutes. At this time, the amount of water was not additionally measured, and the amount of water was added to the extent that the water ginseng slices were fully soaked. The water ginseng soaked for 30 minutes was taken out, and the slices of water ginseng were steamed at 100°C for 2 hours with a ginseng steamer to turn red ginseng.

[0065] Then, put the steamed ginseng slices into the prepared above-mentioned palm jaggery concentrate, and carry out the first sugar immersion at a temperature of 85°C for 30 minutes, then remove the ab...

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Abstract

The present invention relates to red ginseng slices and honeyed red ginseng using palm jaggery concentrated liquid and to a method for producing the same. More specifically, the method comprises the steps of: producing the palm jaggery concentrated liquid; steaming fresh ginseng in order to produce red ginseng; dipping the steamed fresh ginseng to be red ginseng in the prepared palm jaggery concentrated liquid; and drying the dipped fresh ginseng. By means of the present invention, gloss is applied to honeyed red ginseng, and color is improved. The flavors of red ginseng and palm jaggery are harmonized so that the flavor of overall red ginseng slices or honeyed red ginseng becomes excellent and the texture improves. Moreover, the palm jaggery concentrated liquid is used so that antioxidant ingredients and plentiful minerals can be consumed and an overall sugar content is reduced. Accordingly, a consumer can maintain his / her good health.

Description

technical field [0001] The present invention relates to red ginseng slices and fruits using concentrated palm sugar, and a preparation method thereof. In more detail, it relates to preparing red ginseng slices or fruits by using concentrated palm sugar instead of sugar, so that the color of red ginseng fruits can be improved. Slices of red ginseng using palm jaggery concentrate, real fruit and its preparation method that improve and give luster, and reduce the sugar content to experience the unique taste of red ginseng. Background technique [0002] Generally, ginseng is dug out from the field after 4 to 6 years of cultivation. The mined ginseng is called fresh ginseng, and it is also called raw ginseng because it has not been dried. Generally, water ginseng contains about 75% of water, so it is difficult to store it in the mined state for more than one week, especially, it is easy to rot or damage during circulation. Therefore, for long-term storage and drying, the water g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23L19/00
CPCA23L3/40A23L19/00A23L33/16
Inventor 都在男
Owner 都在男
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