07-11-2017 дата публикации
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Номер заявки: 00-16-102051922
Дата заявки: 28-04-2016
[1]The present invention refers to apple juice products utilizing foil made of newspaper morning fair number source are disclosed.
[2] As apples widely distributed from central Asia built before era begins to be cultivated in Europe back when the fruit, our country has been taken into consideration times is synthesized as shown on before outputting to 2000. In the form of band has been introduced for the first time by the preacher to current apples around year 1890, enhanced concentration per, dietary fiber, potassium and vitamin c are rich in important fruit handled is coming in now.
[3] Apple major Flavonoids is quercetin glycosides, cyanidin glycisides, such as epicatechin is reported etc.. And acidic phenol compound exhibits a strong antioxidant force etc. have reported. Acidic phenol compound exhibits a strong antioxidant force and have reported wherein the chlorogenic acid is 1. 2 * 10^5M ferulic acid which is 80% of a peroxide water producing billion concentrations employed for concentration of 10^3M degree number etc. have reported an antioxidant in force.
[4] Our apple juices produced since she came in 1975 polypyrrole progressively growth of priority order 1990 25,000 tone tone 36,000 years been increased year 1996. Apple juice production occupies 20% weight of apple newspaper foil degree inside and carbohydrate, malic acid, dietary fiber, vitamin C but a portion of the discarded or used as animal feed since most are rich in the utilization of the room the spirit sterilizing products.
[5] The present invention refers to the apple juice to a main body by analyzing newspaper foil benefit ingredient antioxidant activity apple foil and food source number Nb [...] antioxidant ability among the pin is the possibility of development.
[6] The contents of the present invention analyzing source number a number antioxidant activity protein comprises a foil apple [...] bath method may be used disclosed.
[7] In order to achieve said purposes the present invention victims of the apples to 15 minutes after cutting and 1% ascorbic acid (varieties: side chains) to a bottom of peeling of immersing a NUC using apple foil tightly the juice city number extraction through the high pressure liquid coolant therein.
[8] In 1:1 ratio 100 °C 40 minutes into the spaced apart and tightly the juice misfortune sugar honey in foil or the like is tightly in pak juice number high pressure liquid coolant therein. Excitation firing [mik vinegar and olive oil, ratio of 1:1:1 ratio and strains incorporated into earth's desire. Provides a source for the entire liver degree to 15% is mixed into.
[9] The present invention refers to (1) by removing the wine with apple clarification and apple foil; (2) the step of honey sugar apple foil apple foil number tank; (3) firing [mik vinegar and olive oil, apple foil placed to simplify a honey; (4) liver process number earth [...] substrate.
[10]The present invention refers to apple foil source manufacturing method relates to antioxidant activity food antioxidant ability among apple foil and modern health-oriented trend that is excellent in the development of the pin is the possibility [...] source number.
[11]Figure 1 number of photo process for preparing honey of apple foil are disclosed.
[12]The present invention is more specifically described by the following embodiment examples. The present invention is exemplified for example which these embodiment, these range number by one of the present invention looked into immediately after being turned off.
[13]Example 1><embodiment Apple foilApple foil The pregelatinized starch analysis of honey Apple foil honey in the analysis result of the table 1 apple foil such as disclosed. The pregelatinized starch analyzed result apple foil 76% moisture, nitrogen 15° Brix, Ph 3. 61, Acidity 15. A pulse into the same 1:1 ratio content 53% sugar apple foil when water is 69% fine powders, sugar content 74. 8° Brix, Ph 3. 83, Acidity 3. Up to 88%.
| Apple foil | Apple foil honey |
| Moisture content (%) | 76% | 69% |
| (°Brix) sugar content | 15 °Brix | 74. 8° Brix |
| Ph | 3. 61 | 3. 83 |
| Acidity (%) | 15. 53% | 3. 88% |
Example 2><embodiment Apple foil Source antioxidant ingredients Apple foil source vitamin C antioxidant ingredient, gun [phul step roh id, quantifying the total phenol content when the table 2 each content such as disclosed. Vitamin C content 18. 8 Mg % content to the Coherence think substrate. Apple foil source total the flavonoids 453. 5 Mg %, total phenol content 1327. 0 Mg % apple juice after a pleating process to many know capable of remaining amount of phenolic material.
| Configuration | Content (mg %) |
| Vitamin C | 18. 8 |
| Total flavonoid | 453. 5 |
| Total phenol content | 1327. 0 |
Example 3><embodiment Apple foil The economic efficiency of the source NUC using apple wine with dietary fiber content and moisture content extraction generated apple foil 76% respectively, 43. 28% To 24.4, the apple apple foil number using the air foil shape of the bath. In addition comparable in 40 minutes by adding 100 °C heating honey sugar apple foil of high pressure liquid coolant apple foil his number. A source firing [mik source and olive oil to taste some excellent soy sauce. As a result PH 3. 02, 3 Acidity. 77%, Nitrogen 23° Brix, 16% crude room, e. coli group voice and sweet taste.
| Characteristics | PH | Acidity | Sugar content | Crude room | E. coli group |
| Measurements | 3. 02 | 3. 77% | 23 °Brix | 16 | Voice |
4><Embodiment example Apple foil Source functional evaluationSelecting the point law trained panel 10 to 10 functional evaluation using apple foil source nameFiring [mik compared to 4 the table in embodiment shown source of participant. We shall show differences in color flavoring, apples foil source texture flavor that some foods. The better the overall preference in apple foil source added thereto into foods.
| Firing [mik source of participant | Apple foil source |
| color | 8. 4 | 8. 3 |
| Flavor | 7. 3 | 8. 9 |
| And edible | 7. 5 | 8. 1 |
| Sweetness | 8. 2 | 7. 5 |
| Texture | 7. 8 | 9. 0 |
| The overall preference | 8. 2 | 9. 2 |
[1]The present invention relates to a method for preparing an apple pomace sauce. More specifically, the apple pomace sauce preparing method is for preparing the sauce by utilizing apple pomace, which is a byproduct from an apple juice preparing operation, and providing the functional sauce using the antioxidative activity of the apple pomace. According to an embodiment of the present invention, the apple pomace sauce preparing method includes the processes of: pickling the apple pomace in sugar by mixing the apple pomace with sugar at the ratio of 1 : 1; and heating the mixture up to 100°C for 40 minutes to prepare an apple pomace syrup.
[4]- (AA) Apple juice extraction (Separate apple juice and apple pomace)
- (BB) Making apple pomace honey (sugar:apple=1:1) : Heat treatment (100 °C, 40 minutes)
- (CC) Mixture of balsamic vinegar, olive oil, apple pomace honey
- (DD) Blend with soy sauce
3.0 Parts by weight of a 1:1 sugar apple foil being a party paragraph, characterized, apple foil source manufacturing method
Number 100 °C for 40 minutes in high pressure liquid coolant according to Claim 1 apple foil heating honey characterized, apple foil source manufacturing method
20 To 100 parts by weight of apple foil source number through the entire high pressure liquid coolant to apple foil 30, firing [mik source 20 to 30, 20 to 30 olive oil, soy sauce of 10 to 40 parts by weight of mixing in a characterized, apple foil source manufacturing method
