BEVERAGE PREPARATION METHOD USING STARCH-CONTAINING CROP

• Main Authors: AZAD, Md Obyedul Kalam, LIM, Youngseok, HWANG, Ha Jin
• Format: Patent
• Language: English; French; Korean
• Published: 22.06.2023
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a crop concentration preparation method, a crop concentration prepared by the method, and processed food using the crop concentration, the crop concentration preparation method comprising the steps of: (1) preparing a crop syrup by saccharifying crop by adding amylase; (2) inactivating the enzymes by heating the crop syrup prepared in step (1); and (3) concentrating the crop syrup having inactivated enzymes from step (2). La présente invention concerne un procédé de préparation de concentration de produits agricoles, une concentration de produits agricoles préparée par le procédé, et un aliment transformé à l'aide de la concentration de produits agricoles, le procédé de préparation de concentration de cultures comprenant les étapes de : (1) préparation d'un sirop de produits agricoles par saccharification de produits agricoles par l'addition d'amylase ; (2) inactivation des enzymes par chauffage du sirop de produits agricoles préparé à l'étape (1) ; et (3) concentration du sirop de produits agricoles ayant les enzymes inactivées provenant de l'étape (2). 본 발명은 (1) 작물에 아밀라아제를 첨가하여 당화시켜 작물 시럽을 제조하는 단계; (2) 상기 (1)단계의 제조한 작물 시럽을 가열하여 효소를 실활시키는 단계; 및 (3) 상기 (2)단계의 효소를 실활시킨 작물 시럽을 농축하는 단계를 포함하여 제조하는 것을 특징으로 하는 작물 농축액의 제조방법 및 상기 방법으로 제조된 작물 농축액과 상기 작물 농축액을 이용한 가공식품에 관한 것이다.