PERSIMMON JAM AND PROCESSING METHOD OF IT
The composition of persimmon jam is produced by (1) mixing 40.0-60.0wt% of the unfrozen persimmon puree and dyeing persimmons with a composition whose components are 39.0-59.0wt% of sugars, 0.01-1.0wt% of pectin and 0.01-1.0wt% of citric acid, and then heating and stirring in a combination bath, (2)...
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| creator | PARK, SUNG-JOON JANG, HEE-KYU YU, MOO-YOUNG |
| description | The composition of persimmon jam is produced by (1) mixing 40.0-60.0wt% of the unfrozen persimmon puree and dyeing persimmons with a composition whose components are 39.0-59.0wt% of sugars, 0.01-1.0wt% of pectin and 0.01-1.0wt% of citric acid, and then heating and stirring in a combination bath, (2) dispersing 3.0-15.0wt% of pectin into the stirred solution in an aqueous solution state, making the sugar content of concentration source 61.0+-3.0 deg Brix, heating at 80-90 deg.C for 1-20 minutes and sterilize, (3) adjusting final soluble solids content into 61.1+-3.0 Brix and pH into 3.2+-0.4 respectively. |
| format | Patent |
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JANG, HEE-KYU ; YU, MOO-YOUNG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR0130434BB13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1998</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>PARK, SUNG-JOON</creatorcontrib><creatorcontrib>JANG, HEE-KYU</creatorcontrib><creatorcontrib>YU, MOO-YOUNG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>PARK, SUNG-JOON</au><au>JANG, HEE-KYU</au><au>YU, MOO-YOUNG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PERSIMMON JAM AND PROCESSING METHOD OF IT</title><date>1998-04-02</date><risdate>1998</risdate><abstract>The composition of persimmon jam is produced by (1) mixing 40.0-60.0wt% of the unfrozen persimmon puree and dyeing persimmons with a composition whose components are 39.0-59.0wt% of sugars, 0.01-1.0wt% of pectin and 0.01-1.0wt% of citric acid, and then heating and stirring in a combination bath, (2) dispersing 3.0-15.0wt% of pectin into the stirred solution in an aqueous solution state, making the sugar content of concentration source 61.0+-3.0 deg Brix, heating at 80-90 deg.C for 1-20 minutes and sterilize, (3) adjusting final soluble solids content into 61.1+-3.0 Brix and pH into 3.2+-0.4 respectively.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | PERSIMMON JAM AND PROCESSING METHOD OF IT |
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