METHOD FOR PRODUCING A CONCENTRATED MULBERRY EXTRACT, CAPABLE OF PREVENTING THE LOSS OF ORIGINAL FLAVOR AND TASTE OF MULBERRY USING A RIPENING METHOD OF A LOW TEMPERATURE

摘要

PURPOSE: A method for producing a concentrated mulberry extract is provided to prevent the loss of nutrients of the mulberry and to maintain the original taste and flavor of the mulberry by ripening the mulberry at a low temperature after mixing the well ripened mulberry with sugar.;CONSTITUTION: A method for producing a concentrated mulberry extract comprises: a step(4) of mixing well ripened mulberry juice with sugar in a weight ratio of 7:3; a sttep(5) of ripening the mixture at 10-16°C for 20-25 days in a low temperature room; a step of putting the ripened extract into a low temperature vacuum concentration tank; a step(7) of concentrating the extract at 40-60°C and a vacuum pressure of 60-70 dm/hg; and a step(8) of reprocessing and packing the concentrated mulberry extract.;COPYRIGHT KIPO 2011