中科微点-全球专利检索

  1. Login
  2. Sign Up

Search Results

9 records (took 0.013 seconds)

    Method For Manufacturing Jam Using Watermelon
    1.
    发明申请
    Method For Manufacturing Jam Using Watermelon 审中-公开
    使用西瓜制造果酱的方法

    公开(公告)号：US20110020521A1

    公开(公告)日：2011-01-27

    申请号：US12711239

    申请日：2010-02-23

    Applicant: Ki-ok Park ,  Jeong-bin An ,  So-jin An

    Inventor： Ki-ok Park ,  Jeong-bin An ,  So-jin An

    IPC: A23L1/064

    CPC classification number: A23L21/12

    Abstract: Provided is a method for manufacturing jam using watermelon, and more particularly, with respect to storability, processibility, manufacturing economy, productivity; use of additives, etc., a new method for manufacturing jam, which is required to manufacture uniform quality watermelon jam which maintains a suitable quality by quantifying the parameters, is constant and stable, and satisfies the palates of average consumers.The present invention includes a method, including: washing the surface of a watermelon and collecting the seeds, separating 100 parts by weight of the edible portion from the rind portion of the watermelon, grinding it into particles, placing the ground edible portion in a container to allow the fruit flesh and the fruit juice to float and precipitate, respectively, and separate the flesh and juice by using a mesh for filtration such that the floating flesh is 40 parts by weight of the and the juice is 60 parts by weight; placing 100 parts by weight of the watermelon flesh separated from the step in a pot to heat it at about 105° C. to about 115° C. for about 30 min while stirring; adding about 10 to about 20 parts by weight of an extract from Chinese quince and about 15 to about 20 parts by weight of refined sugar into the boiling watermelon flesh to additionally heat the mixture at about 105° C. to about 115° C. while stirring it for about 30 min such that it does not stick to the bottom of the pot; and reducing the heat to about 90° C. to about 105° C. and then stirring the mixture for about 20 min to complete the watermelon jam such that the concentration of the jam becomes about 50 to about 60%.

    Abstract translation: 提供一种使用西瓜制造果酱的方法，更具体地说，涉及保存性，加工性，制造经济性，生产率; 使用添加剂等，制造果酱的新方法是制造均匀质量西瓜果酱所必需的，通过量化参数保持合适的质量，是恒定和稳定的，并且满足普通消费者的口味。 本发明包括一种方法，包括：洗涤西瓜表面并收集种子，将100份重量的可食用部分与西瓜的外皮部分分开，将其研磨成颗粒，将可食用部分置于容器中 使果肉和果汁分别浮起和沉淀，并通过使用筛网筛分肉和汁，使得浮肉为40重量份，果汁为60重量份; 将100重量份从台阶中分离的西瓜肉置于锅中，在约105℃至约115℃下加热约30分钟，同时搅拌; 将约10至约20重量份的中国柑橘提取物和约15至约20重量份精制糖加入煮沸的西瓜肉中，以在约105℃至约115℃下另外加热该混合物，同时 搅拌约30分钟，使其不粘在锅的底部; 并将热量减少至约90℃至约105℃，然后将混合物搅拌约20分钟以完成西瓜果酱，使得果酱的浓度变为约50至约60％。

    Method For Manufacturing Starch Syrup Using Watermelon
    2.
    发明申请
    Method For Manufacturing Starch Syrup Using Watermelon 审中-公开
    使用西瓜制造淀粉糖浆的方法

    公开(公告)号：US20110020529A1

    公开(公告)日：2011-01-27

    申请号：US12711253

    申请日：2010-02-24

    Applicant: Ki-ok Park ,  Jeong-bin An ,  So-jin An

    Inventor： Ki-ok Park ,  Jeong-bin An ,  So-jin An

    IPC: A23L1/09

    CPC classification number: A23L29/35

    Abstract: Provided is a method for manufacturing starch syrup using watermelon, and more particularly, a new method for manufacturing starch syrup, with respect to storability, processibility, manufacturing economy, productivity, use of additives, etc., which is required to manufacture uniform quality starch syrup which maintains a suitable quality by quantifying the parameters, is constant and stable, and satisfies the palates of average consumers.The present invention includes a method, including: washing the surface of a watermelon and collecting the seeds, separating 100 parts by weight of the edible portion from the rind portion of the watermelon, grinding it into particles, placing the ground edible portion in a container to allow the fruit flesh and the fruit juice to float and precipitate, respectively, and separate the flesh and juice by using a mesh for filtration such that the floating flesh is 40 parts by weight of the and the juice is 60 parts by weight; placing 100 parts by weight of the watermelon juice separated from the step in a container to simultaneously mix 10 parts by weight of malt and filter residues using a mesh; mixing 50 parts by weight of a hard cooked rice containing glutinous rice and non-glutinous rice with the malt solution and placing the mixture into a thermo pot set at about 50° C. to about 65° C. to ferment the hard cooked rice for about 6 to about 8 hours; squeezing out the liquid of the malt fermented by the hard cooked rice in the step using a mesh, decanting the filtered liquid malt into a pot, and boiling it at about 105° C. to about 115° C. t for about 2.5 to about 3 hours; and heating the liquid malt until the diameters of the boiling surface air bubbles in the boiling step reach about 30 mm and the boiling liquid malt becomes about 85 to about 90 parts by weight and cooling it down to obtain the starch syrup.

    Abstract translation: 提供一种使用西瓜制造淀粉糖浆的方法，更具体地说，关于制造均匀质量的淀粉所需的淀粉糖浆的储存性，加工性，制造经济性，生产率，添加剂的使用等的新方法 通过量化参数保持合适质量的糖浆是恒定和稳定的，并且满足普通消费者的口味。 本发明包括一种方法，包括：洗涤西瓜表面并收集种子，将100份重量的可食用部分与西瓜的外皮部分分开，将其研磨成颗粒，将可食用部分置于容器中 使果肉和果汁分别浮起和沉淀，并通过使用筛网筛分肉和汁，使得浮肉为40重量份，果汁为60重量份; 将从步骤中分离的100重量份的西瓜汁放入容器中，同时使用网筛将10重量份的麦芽和过滤残余物混合; 将50重量份含有糯米和非糯米的硬米饭与麦芽溶液混合，并将混合物置于设定在约50℃至约65℃的热锅中，以将硬煮米发酵 约6至约8小时; 在使用网状物的步骤中挤出由硬米饭发酵的麦芽汁，将过滤的液体麦芽倾倒入锅中，并在约105℃至约115℃下煮沸约2.5至约 3小时; 并加热液态麦芽，直到沸腾阶段的沸腾表面气泡的直径达到约30mm，沸腾的麦芽变成约85-约90重量份，冷却下来得到淀粉糖浆。

    Method For Manufacturing Korean Hot Pepper Paste Using Watermelon
    7.
    发明申请
    Method For Manufacturing Korean Hot Pepper Paste Using Watermelon 审中-公开
    使用西瓜制造韩国辣椒酱的方法

    公开(公告)号：US20110020493A1

    公开(公告)日：2011-01-27

    申请号：US12711229

    申请日：2010-02-23

    Applicant: Ki-ok Park ,  Jeong-bin An ,  So-jin An

    Inventor： Ki-ok Park ,  Jeong-bin An ,  So-jin An

    IPC: A23L1/186

    CPC classification number: A23L7/25

    Abstract: Provided is a method for manufacturing Korean hot pepper paste using watermelon, and more particularly, a method for manufacturing Korean hot pepper paste using watermelon without using water and syrup, or sugar, which is a method for manufacturing a healthful watermelon hot pepper paste by adding glucose, fructose, and amino acid flavor that watermelon contains to eliminate the unpleasant odor that meju (Korean-style dried, fermented soybeans formed in brick-shaped clusters) powder has in traditional Korean hot pepper paste, adding taste with sugars contained in watermelon, and highlighting the color of the hot pepper paste using a lycopene ingredient.

    Abstract translation: 提供了一种使用西瓜制造韩国辣椒酱的方法，更具体地说，一种使用西瓜而不使用水和糖浆的制造韩国辣椒酱的方法或糖，其是通过添加制造健康的西瓜辣椒酱的方法 西瓜含有的葡萄糖，果糖和氨基酸味道，以消除传统的韩国辣椒酱中的美味（韩国式干燥，发酵大豆形成的砖状颗粒）粉末的令人不愉快的气味，加入西瓜中含有的糖的味道， 并使用番茄红素成分突出辣椒酱的颜色。

Patent Agency Ranking