KR100596144B1 - Citrus sunki tea and citrus sunki vinegar tea having licorice extracts - Google Patents

Abstract

The present invention relates to a tangerine tea containing licorice extract and a tangerine vinegar using the same.

The tangerine tea containing licorice extract of the present invention, after putting the licorice extract in the tangerine juice, mixed with at least one selected from dermis powder, citron skin powder, citron juice, and aged, and aged for 10 to 40 days, It consists of making a tangerine tea by filtration with a clean cloth.

In addition, the citrus vinegar tea containing the licorice extract of the present invention, after diluting the mixture of licorice extract, vinegar solution, and sugar for 10 to 40 days in the dilution of the citrus tea or citrus tea, filtered with a clean cloth It consists of making vinegar tea.

Provided by the present invention is a citrus tea and citrus vinegar tea excellent in flavor and nutrition using licorice extract, tangerine and citron, and a method of manufacturing the same.

Tangerine, citron, licorice, jujube, schizandra, vinegar

Description

CITRUS SUNKI TEA AND CITRUS SUNKI VINEGAR TEA HAVING LICORICE EXTRACTS}             

1 is a manufacturing process of the tangerine tea containing licorice extract of the present invention.

Figure 2 is a manufacturing process of the citrus vinegar tea containing licorice extract of the present invention.

Figure 3 is a manufacturing process of the licorice extract of the present invention.

The present invention relates to a tangerine tea and citrus vinegar tea containing licorice extract.

Recently, the interest in the health of modern people has increased, so we are looking for foods that are good for health and good taste using natural ingredients.

Among them, interest in drinks and tea using natural fruits is increasing day by day.

Citrus tea is made by boiling tangerine with water.

Teas similar to dermis teas include citrus tea, citron tea and quince tea.

Korean Laid-Open Patent Publication No. 1999-0080216 (Cultivated Tangerine Tea) includes citrus rind powder; And about 5 to 30% by weight equivalent of citrus peel extract, 5 to 30% by weight naringin, 5 to 30% by weight hesperidin, or mixtures thereof as naringin or hesperidin relative to the citrus peel powder. .

Korean Patent Laid-Open Publication No. 2001-0055112 (Fruits using palm cactus and citrus fruits) discloses a fruit juice produced by pouring fruit and citrus fruit of palm cactus in a water bath at a ratio of 50:50 for three hours.

However, the above inventions are insufficient to satisfy the personality and advanced taste of modern people.

On the other hand, vinegar is known to help fatigue by decomposing lactic acid and pyruvic acid, which are the main culprit of fatigue, and various organic acids such as acetic acid among vinegar components are known to help hangovers within 2 hours. .

In addition, vinegar is known to maintain the pH balance of the human body, and is effective in diseases such as heart disease, gastric acid shortage, stress.

Therefore, fruit vinegar such as persimmon vinegar has been widely consumed as a traditional fermented food that has been manufactured and used since ancient times.

In addition, attempts have been made to make such vinegar easy to drink in daily life.

Korean Registered Patent Publication No. 10-0253894 (Beverage composition containing persimmon vinegar) uses a new alcohol fermentation strain and a conventional acetic acid fermentation strain to prepare a persimmon vinegar of 5.5% or more in total, persimmon vinegar 4%, polydextrose 1.4%, liquid fructose 10.5% , Pear concentrate 1.5%, honey 0.48%, citric acid 0.05%, sodium citrate 0.02%, vitamin C 0.04% is added to a persimmon vinegar beverage composition.

The above invention relates to a beverage composition using persimmon vinegar, but the situation about vinegar drinks and vinegar tea using tangerines has not been studied yet.

On the other hand, the present invention is an improved invention of 10-2003-0039544 (dermis tea added to carrot juice) filed by the applicant of the present invention.

An object of the present invention is to provide a tangerine tea with excellent flavor and nutrition using licorice extract, tangerine, and citron, and to provide a method of manufacturing the same.

In addition, it is an object to provide a tangerine vinegar tea with excellent flavor and nutrition by using a tangerine tea and vinegar containing licorice extract, and to provide a method of manufacturing the same.

The present invention relates to a tangerine tea containing licorice extract and a tangerine vinegar using the same.

Citrus tea containing licorice extract of the present invention, the licorice extract 0.1 ~ 1 ℓ per 1 ℓ of the tangerine juice, 0.5 ~ 1.5 ㎏ each of at least one selected from dermis powder, citron peel powder, citron juice Process, the first step of mixing the sugar in the mixture of 50 ~ 150% by weight of the mixture, the second step of putting in a container and sealing, the third step of aging for 10 to 40 days in the shade of 5 ~ 30 ℃ And a fourth step of producing a tangerine tea by filtering the aged product of the third step with a clean cloth.

In another citrus tea containing licorice extract of the present invention, 0.1 ~ 1 L of licorice extract per 1 kg of dermis powder is added, 0.5-1.5 kg of citron juice and 0.5-1.5 kg of citron juice powder are mixed, and the sugar is mixed with the mixture. 50 to 150% by weight of the weight is mixed, put into a container, sealed, aged for 10 to 40 days in the shade of 5 ~ 30 ℃, and the ripened product is filtered with a clean cloth to prepare a tangerine tea.

In addition, the citrus vinegar tea containing the licorice extract of the present invention, the licorice extract 2 ~ 6 L per 1 liter of citrus tea of the first step, the first step to prepare the citrus tea containing the licorice extract, 0.5 ~ 1.5% 2-6 L of vinegar solution is added to the mixture of the second step and the second step of mixing, and the mixture of the third step and the third step of mixing the sugar into the mixture of the second step and the third step to the weight of the mixture into a container and sealed The third step of maturing for 10 to 40 days in the shade of 5 ~ 30 ℃, the fourth step of producing a tangerine vinegar tea by filtering the aging of the third step with a clean cloth.

In addition, the citrus vinegar tea containing another licorice extract of the present invention, 1 to 3 liters of boiled water per 1 kg of the tangerine tea residue of the first step, the first step of preparing the filtered residue in the filtration process when manufacturing the tangerine tea After mixing, filter with a clean cloth to prepare a distilled tea distillate solution, add 1 ~ 3 ℓ of licorice extract, 1 ~ 3 ℓ of 0.5 ~ 1.5% vinegar solution per 1 ℓ of diluting tea juice of the second step 10 to 50% by weight of sugar in the mixture of the third step and the third step, and the mixture of the fourth step and the fourth step of mixing the mixture of the fourth step and the fourth step into the container and sealed and 10 to 40 days in the shade of 5 ~ 30 ℃ The fifth step of ripening, and the sixth step of producing a tangerine vinegar by filtering the aging of the fifth step with a clean cloth.

On the other hand, the licorice extract used in the production of citrus tea and citrus vinegar tea containing the licorice extract, 20 to 200 g of licorice per 10 liters of water, 1 type selected from cinnamon, jujube, deficiency, Schisandra chinensis, green tea 20 to 200 g of each was added thereto, and then heated to 80 to 100 ° C. for 2 to 5 hours, heated until the volume became 50 to 80% of the initial volume, and then filtered with a clean cloth to separate only the extract. Use it.

Citrus sunki used in the present invention is one of the citrus fruits produced in Jeju Island.

Citrus fruits, which are the fruits of citrus trees, have a unique taste and aroma and have a high content of citric acid and vitamin C. In addition, tangerines are known to help physiological function, release colds and cough and sputum.

In addition, citron has a high content of citric acid and vitamin C, and is rich in various organic acids, potassium, calcium, and minerals to help digestion, and is known to have excellent effects on atherosclerosis and hyperlipidemia.

In general, when making tea or juice using these tangerines or citron, most of them use the skin and discard the rest, or when making tea or juice using the fruit and the flesh together, most of the waste that contains a lot of useful ingredients is just thrown away. It was Jung.

The present invention peels and peels the tangerine and citron, using the state containing all of the skin, pulp, and seeds, the peeled tangerine peel and the outer part of the yellow part of the citron peel is ground to 50 mash or less Since the tangerine tea is used together, there is very little discarded.

On the other hand, vinegar is known to help fatigue by decomposing lactic acid and pyruvic acid, which are the main culprit of fatigue, and various organic acids such as acetic acid among vinegar components are known to help hangovers within 2 hours. .

In addition, vinegar is known to maintain the pH balance of the human body, and is effective in diseases such as heart disease, gastric acid shortage, stress.

Therefore, since it is difficult to drink such vinegar having various effects directly, it is added to the citrus tea containing the licorice extract of the present invention prepared as a tea taste and aroma better than conventional fruit vinegar beverage, good for drinking in everyday life Got to manufacture the car.

When preparing the tangerine tea and citrus vinegar tea used in the present invention, the licorice extract is used to improve the taste and aroma of the tea and to further nourish it.

Ingredients used for licorice extract include licorice, cinnamon, jujube, cinnamon, schizandra and green tea, and more precisely when one or more of cinnamon, jujube, clanza, schizandra and green tea is selected and mixed with licorice to prepare the extract The most effective.

Licorice is a medicine of legumes, which has a sweet taste and relieves the toxicity of all medicines, so it is widely used in almost every herbal medicine. In addition, it is known to relieve nerve tension and pain, prevent arteriosclerosis, and strengthen the function of the liver.

Cinnamon is a bark of cassia, which is known to have effects on the gastrointestinal tract and blood, and is effective for volatile gastric agents, edema caused by heart failure, arthritis, women with cold or dysmenorrhea and diarrhea in the intestines. have.

Jujube is a fruit of jujube tree, which is effective in strengthening visceral function, cold, insomnia, cold, etc., and is known to be effective in fatigue recovery.

It is known that the deficiency is dried seeds of long-year-old tea, which belongs to the legumes, to cure constipation, to treat gastrointestinal diseases, and to relieve eye fatigue and eye disease.

Schisandra chinensis is a fruit of Schisandra chinensis, which is known to protect liver, have an effect on gastric ulcer, and promote blood circulation.

Green tea is known to be effective for arteriosclerosis, prevention of high blood pressure, detoxification and elimination of alcohol and tobacco, and antiseptic effect.

Therefore, using 20 to 200 g of licorice per 10 liters of water using various ingredients as described above, and 20 to 200 g of each of at least one selected from cinnamon, jujube, Clamella, Schisandra chinensis and green tea, respectively. , Heated to 80 ~ 100 ℃ for 2 to 5 hours, the volume is heated to 50 ~ 80% of the initial volume, and then filtered with a clean cloth to separate only the extract to prepare a licorice extract.

The citrus vinegar tea containing the licorice extract of the present invention is mixed with 2 ~ 6 ℓ of licorice extract, 2 ~ 6 ℓ of 0.5 ~ 1.5% vinegar solution per 1 ℓ of the citrus tea of the present invention, and then mixed with sugar to the mixture of 10 to 50% by weight to the weight of the mixture after mixing, put in a container and sealed, aged for 10 to 40 days in the shade of 5 ~ 30 ℃, and filtered with a clean cloth to prepare a citrus vinegar tea.

The tangerine vinegar tea produced in this way is sweet and fragrant, so you can feel a different taste and flavor than the tangerine tea.

In addition, the process of making a tangerine tea is still high in the residue of the tangerine tea is filtered in the last filtration process, there are many useful components can be used to prepare the tangerine vinegar tea of the present invention.

That is, in the manufacturing process of the tangerine tea of the present invention, 1 ~ 3 L of boiled water per 1 kg of the residue of the filtered tangerine tea during the last filtration process, mixed, and then filtered with a clean cloth to prepare a distilled tea solution, 1 to 3 liters of licorice extract and 1 to 3 liters of 0.5 to 1.5% vinegar solution are mixed per 1 liter of distilled tea, and then 10 to 50% by weight of sugar is added to the mixture. Put and seal to ripen for 10 to 40 days in a shade of 5 ~ 30 ℃, the mature product can be filtered through a clean cloth to produce a citrus vinegar tea.

If you make a citrus vinegar tea using the remaining residue after making a citrus tea as described above, you can manufacture a citrus vinegar tea containing the same taste and aroma and useful nutrients as the citrus vinegar tea prepared with the juice of the tangerine tea, just thrown away Is more valuable because it is the use of useful substances once more.

The prepared citrus vinegar tea is stored in a can, plastic bottle or plastic bag as it is and refrigerated.

In addition, the inventor of the present invention, while making a lot of research to make tea and citrus vinegar tea and taste better, even more nutritious in terms of nutrition, the licorice when adjusting the concentration in the preparation of citrus tea and citrus vinegar tea , Cinnamon, jujube, deficiency, Schizandra, using green tea extract was used.

At this time, if the concentration of licorice extract is high, the flavor of citrus tea and citrus vinegar tea will be detrimental, so add 20 to 200 g of licorice per 10 ℓ of water, and 20 to 1 or more selected from cinnamon, jujube, deficiency, Schisandra chinensis and green tea. It was found that the effect was greatest when the licorice extract was prepared by using 200 g of heating and filtering.

In addition, when the amount of addition of licorice extract in the manufacture of citrus tea and citrus vinegar tea can hinder the flavor, when preparing a citrus tea, add 0.1 ~ 1 ℓ of licorice extract per 1 liter of citrus fruit juice, manufacture citrus vinegar tea using citrus tea When preparing citrus vinegar tea using 1 ~ 3 ℓ of licorice extract per 1 ℓ of citrus tea, and 1 ~ 3 ℓ of licorice extract per 1 ℓ of distilled tea, the taste and aroma are harmonized. It turns out that the effect is even better.

Hereinafter, the tangerine tea of the present invention and the citrus vinegar tea using the same will be described in detail through Examples and Experimental Examples, but these are not intended to limit the scope of the present invention.

Example 1 Preparation of Citrus Teas Containing Licorice Extract

At the end of December, more than 70% of yellow colored tangerines were prepared from Aewol-eup, Bukjeju-gun.

After washing clean, dried in the shade of 15 ℃ for 3 hours to remove the water, then peeled and the fruit was ground to prepare a tangerine juice.

At this time, the peeled skin was ground in 50 mesh to prepare a dermal powder.

200 g each of licorice and jujube was added to 10 l of water, heated to 100 ° C. for 5 hours, heated until the volume became 50% of the initial volume, filtered through a clean cloth, and the extract was separated. Prepared and prepared.

2 L of licorice extract was added to 10 L of the prepared tangerine juice, and 5 kg of dermis powder was added and mixed.

15 kg of sugar was added to the mixture, mixed, and then placed in a container and sealed.

After aging for 30 days in the shade of 20 ℃, this mature product was filtered with a clean cloth to separate the residue separately and collected only the liquid to prepare a tangerine tea containing licorice extract of the present invention.

Example 2 Preparation of Tangerine Tea Containing Licorice Extract

At the end of December, more than 70% of yellow colored tangerines were prepared from Aewol-eup, Bukjeju-gun.

After washing clean, dried in the shade of about 15 ℃ for 3 hours to remove the water, then peeled and the fruit was ground to prepare a tangerine juice.

At the end of December, more than 70% of yellow sugar sugar was collected and prepared in Aewol-eup, Bukjeju-gun.

After washing clean, dried in the shade of 15 ℃ for 3 hours to remove the water, then peeled the outer skin and the fruit was ground to prepare a citron juice.

50 g each of licorice, cinnamon and jujube were added to 10 l of water, heated at 100 ° C. for 5 hours, heated until the volume became 50% of the initial volume, filtered through a clean cloth and separated from the extract. Licorice extract was prepared and prepared.

4 L of licorice extract was added to 10 L of the prepared tangerine juice, and 8 kg of citron juice was added and mixed.

20 kg of sugar was added to the mixture, mixed, and then placed in a container and sealed.

After ripening for 40 days in the shade of 10 ℃, this mature product was filtered with a clean cloth to separate the residue and collected only the liquid to prepare a citrus tea containing licorice extract of the present invention.

<Example 3> Preparation of citrus tea containing licorice extract 3

At the end of December, more than 70% of yellow colored tangerines were prepared from Aewol-eup, Bukjeju-gun.

After washing clean, dried in the shade of 15 ℃ for 3 hours to remove the water, then peeled and the fruit was ground to prepare a tangerine juice.

At the end of December, more than 70% of yellow sugar sugar was collected and prepared in Aewol-eup, Bukjeju-gun.

After washing clean, dried in the shade of about 15 ℃ for 3 hours to remove the water, then peeled and take the outer shell of the yellow part of the shell, and crushed with 50 mesh to prepare the yuja skin powder.

100 g each of licorice and Schisandra chinensis was added to 10 L of water, heated at 100 ° C. for 3 hours, heated until the volume became 70% of the initial volume, filtered through a clean cloth, and the extract was separated from the licorice extract. Prepared and prepared.

5 L of licorice extract was added to 10 L of the prepared tangerine juice, and 10 kg of citron skin powder was added and mixed.

22 kg of sugar was added to the mixture, mixed, and then placed in a container and sealed.

After aging for 25 days in a shade of 15 ℃, this mature product was filtered with a clean cloth to separate the residue and collected only the solution to prepare a tangerine tea containing licorice extract of the present invention.

Example 4 Preparation of Tangerine Tea Containing Licorice Extract 4

At the end of December, more than 70% of yellow colored tangerines were prepared from Aewol-eup, Bukjeju-gun.

After washing clean, dried in the shade of 15 ℃ for 3 hours to remove the water, then peeled and the fruit was ground to prepare a tangerine juice.

The peeled peeled dermis was ground to 50 mesh to prepare a dermis powder.

At the end of December, more than 70% of yellow sugar sugar was collected and prepared in Aewol-eup, Bukjeju-gun.

After washing clean, dried for 3 hours in the shade of 15 ℃ to remove the water, then peeled and crushed fruit of the citron to prepare a citron juice.

Add 80 g of licorice, 50 g of green tea leaf powder, 20 g of glycine to 10 l of water, heat it to 100 ℃ for 4 hours, heat until the volume reaches 60% of the initial volume, and filter it with a clean cloth. Licorice extract was prepared by separating only the extract.

7 L of licorice extract was added to 10 L of the prepared tangerine juice, 10 kg of dermis powder and 10 kg of citron juice were mixed and mixed.

33 kg of sugar was added to the mixture and mixed, then placed in a container and sealed.

After aging for 25 days in a shade of 15 ℃, this mature product was filtered with a clean cloth to separate the residue and collected only the solution to prepare a tangerine tea containing licorice extract of the present invention.

Example 5 Preparation of Citrus Teas Containing Licorice Extract

At the end of December, more than 70% of yellow colored tangerines were prepared from Aewol-eup, Bukjeju-gun.

After washing clean, dried in the shade of 15 ℃ for 3 hours to remove the water, then peeled and the fruit was ground to prepare a tangerine juice.

The peeled peeled dermis was ground to 50 mesh to prepare a dermis powder.

At the end of December, more than 70% of yellow sugar sugar was collected and prepared in Aewol-eup, Bukjeju-gun.

After washing clean, dried for 3 hours in the shade of 15 ℃ to remove the water, then peeled and peeled and the outer part of the skin of the shell was taken to crush 50 mash to prepare the yuzu skin powder.

150 g each of licorice, cinnamon and jujube were added to 10 l of water, heated to 100 ° C. for 4 hours, heated until the volume became 60% of the initial volume, filtered with a clean cloth, and the extract was separated. Licorice extract was prepared and prepared.

3 L of licorice extract was added to 10 L of the prepared tangerine juice, and 7 kg of dermis powder and 7 kg of citron skin powder were added and mixed.

24 kg of sugar was added to the mixture, mixed, and then placed in a container and sealed.

After aging for 20 days in the shade of 20 ℃, this mature product was filtered with a clean cloth to separate the residue separately and collected only the liquid to prepare a tangerine tea containing licorice extract of the present invention.

Example 6 Preparation of Citrus Teas Containing Licorice Extract 6

At the end of December, more than 70% of yellow colored tangerines were prepared from Aewol-eup, Bukjeju-gun.

After washing clean, dried in the shade of 15 ℃ for 3 hours to remove the water, then peeled and the fruit was ground to prepare a tangerine juice.

At the end of December, more than 70% of yellow sugar sugar was collected and prepared in Aewol-eup, Bukjeju-gun.

After washing clean, dried in the shade of 15 ℃ for 3 hours to remove the water, then peeled and the fruit was ground to prepare a citron juice.

The citron skin, which is the yellow part of the peeled shell, was taken and crushed into 50 mesh to prepare the citron skin powder.

50 g of licorice, jujube and schisandra chinensis were added to 10 l of water, and 20 g of the cultivars were added, heated to 100 ° C. for 2 hours, heated until the volume became 80% of the initial volume, and then filtered with a clean cloth. Only the extract was separated to prepare a licorice extract.

10 L of licorice extract was added to 10 L of the prepared tangerine juice, and 5 kg of citron juice and 5 kg of citron juice were mixed.

27 kg of sugar was added to the mixture, mixed, and then placed in a container and sealed.

After aging for 30 days in the shade of 15 ℃, this mature product was filtered with a clean cloth to separate the residue and collected only the liquid to prepare a citrus tea containing licorice extract of the present invention.

Example 7 Preparation of Citrus Tea Containing Licorice Extract 7

At the end of December, more than 70% of yellow colored tangerines were prepared from Aewol-eup, Bukjeju-gun.

After washing clean, dried in the shade of 15 ℃ for 3 hours to remove the water, then peeled and the fruit was ground to prepare a tangerine juice.

The peeled peeled dermis was ground to 50 mesh to prepare a dermis powder.

At the end of December, more than 70% of yellow sugar sugar was collected and prepared in Aewol-eup, Bukjeju-gun.

After washing clean, dried in the shade of 15 ℃ for 3 hours to remove the water, then peeled and the fruit was ground to prepare a citron juice.

Peeled shells were taken only in the outer part of the yellow shell and pulverized into 50 mesh to prepare the yuzu skin powder.

40 g each of licorice, cinnamon, jujube, schizandra and green tea were added to 10 l of water, heated at 100 ° C. for 5 hours, heated until the volume became 50% of the initial volume, and then filtered through a clean cloth. Licorice extract was prepared by separating only the extract.

10 L of licorice extract was added to 10 L of the prepared tangerine juice, and 5 kg of dermis powder, 5 kg of citron juice and 5 kg of citron juice were mixed.

20 kg of sugar was added to the mixture, mixed, and then placed in a container and sealed.

After aging for 30 days in the shade of 15 ℃, this mature product was filtered with a clean cloth to separate the residue and collected only the liquid to prepare a citrus tea containing licorice extract of the present invention.

Example 8 Preparation of Tangerine Tea Containing Licorice Extract 8

At the end of December, more than 70% of yellow colored tangerines were prepared from Aewol-eup, Bukjeju-gun.

After washing clean, dried in the shade of 15 ℃ for 3 hours to remove the water, then peeled and peeled the dermis dermal 50 mash to prepare a dermal powder.

At the end of December, more than 70% of yellow sugar sugar was collected and prepared in Aewol-eup, Bukjeju-gun.

After washing clean, dried in the shade of 15 ℃ for 3 hours to remove the water, then peeled and the fruit was ground to prepare a citron juice.

The peeled citron skin was taken from the yellow skin and crushed into 50 mesh to prepare the citron skin powder.

20 g of licorice, cinnamon, jujube, cinnamon, schizandra chinensis and green tea are added to 10 l of water and heated to 100 ° C. for 5 hours, heated until the volume reaches 50% of the initial volume, and filtered with a clean cloth. Only the extract was separated to prepare a licorice extract.

6 l of the licorice extract was added to 10 kg of the prepared dermis powder, 10 kg of citron fruit juice and 10 kg of citron skin powder were added and mixed.

32 kg of sugar was added to the mixture and mixed, then placed in a container and sealed.

After aging for 30 days in the shade of 15 ℃, this aging was filtered with a clean cloth to separate the residue separately and collected only the liquid to prepare a tangerine tea containing licorice extract of the present invention.

Example 9 Preparation of Citrus Vinegar Tea Containing Licorice Extract

The tangerine tea prepared in Example 1 of the present invention was prepared.

Vinegar was purchased from the market and purified water was added and diluted to obtain a concentration of 1.0% to prepare a vinegar solution.

50 l of licorice extract, 30 l of vinegar solution and 27 kg of sugar were added to 10 l of the prepared citrus tea.

The mixture was placed in a container and sealed and aged for 40 days in the shade of 20 ° C.

This matured product was filtered with a clean cloth to prepare a citrus vinegar tea containing the licorice extract of the present invention.

Example 10 Preparation of Citrus Vinegar Tea Containing Licorice Extract

A tangerine vinegar containing licorice extract of the present invention was prepared in the same manner as in Example 9 using the tangerine tea prepared in Example 3 of the present invention.

Example 11 Preparation of Citrus Vinegar Tea Containing Licorice Extract

A tangerine vinegar containing licorice extract of the present invention was prepared in the same manner as in Example 9 using the tangerine tea prepared in Example 5 of the present invention.

Example 12 Preparation of Citrus Vinegar Tea Containing Licorice Extract

The tangerine vinegar tea containing the licorice extract of the present invention was prepared in the same manner as in Example 9 using the tangerine tea prepared in Example 8 of the present invention.

Example 13 Preparation of Citrus Vinegar Tea Containing Licorice Extract

In preparing the tangerine tea of Example 1 of the present invention, the remaining residues from the filtration process were prepared.

10 kg of boiled water was added and mixed with 5 kg of the prepared tangerine tea residue, and the dilution liquid was prepared by filtration with a clean cloth.

Vinegar was purchased from the market and purified water was added and diluted to obtain a concentration of 1.0% to prepare a vinegar solution.

To the prepared dilution of 10 g of the tangerine tea, 20 l of licorice extract, 30 l of vinegar solution and 18 kg of sugar were mixed.

Placed in a container and sealed, aged for 30 days in the shade of 20 ℃.

The mature product was filtered with a clean cloth to prepare a citrus vinegar tea containing the licorice extract of the present invention.

Example 14 Preparation of Citrus Vinegar Tea Containing Licorice Extract

When preparing the tangerine tea of Example 3 of the present invention, using the remaining residue in the filtration process as in Example 13 to prepare a distilled tea juice.

A tangerine vinegar using the licorice extract of the present invention was prepared in the same manner as in Example 13 using the distilled tea solution.

Example 15 Preparation of Citrus Vinegar Tea Containing Licorice Extract 7

When preparing the tangerine tea of Example 5 of the present invention, using the remaining residue in the filtration process as in Example 13 to prepare a distilled tea juice.

A tangerine vinegar using the licorice extract of the present invention was prepared in the same manner as in Example 13 using the distilled tea solution.

Example 16 Preparation of Citrus Vinegar Tea Containing Licorice Extract

When preparing the tangerine tea of Example 8 of the present invention, using the residue remaining in the filtration process, a distilled tea solution was prepared as in Example 13.

A tangerine vinegar using the licorice extract of the present invention was prepared in the same manner as in Example 13 using the distilled tea solution.

Comparative Example 1 Comparative Preparation of Citrus Teas Containing Licorice Extract

Licorice, cinnamon, jujube, Schisandra chinensis and green tea were purchased and prepared.

5 g each of licorice, cinnamon, jujube, schizandra and green tea are added to 10 l of water, heated at 100 ° C. for 5 hours, heated until the volume reaches 50% of the initial volume, and then filtered through a clean cloth. Licorice extract was prepared by separating only the extract.

A tangerine tea was prepared in the same manner as in Example 7.

Comparative Example 2 Comparative Preparation of Citrus Teas Containing Licorice Extract

To prepare a tangerine tea in the same manner as in Comparative Example 1, when preparing licorice extract licorice, cinnamon, jujube, Schisandra chinensis, green tea each put 300 g each licorice extract was prepared.

Comparative Example 3 Comparative Preparation of Citrus Teas Containing Licorice Extract

To prepare a tangerine tea in the same manner as in Example 7, 20 liters of licorice extract was prepared to prepare a tangerine tea.

Comparative Example 4 Comparative Preparation of Citrus Teas Containing Licorice Extract

To prepare a tangerine tea in the same manner as in Example 7, 40 liters of licorice extract was prepared to prepare a tangerine tea.

Comparative Example 5 Comparative Preparation of Citrus Vinegar Tea Containing Licorice Extract

To prepare a tangerine vinegar tea in the same manner as in Example 9 of the present invention, was prepared by adding 80 L licorice extract.

Comparative Example 6 Comparative Preparation of Citrus Vinegar Tea Containing Licorice Extract

To prepare a citrus vinegar tea in the same manner as in Example 9 of the present invention, 100 liters of licorice extract was added.

Experimental Example 1 Sensory Experiments of Citrus Teas Prepared by Different Concentrations of Licorice Extract

Citrus tea containing licorice extract prepared in Example 7 of the present invention was prepared.

The tangerine tea of Comparative Example 1 and Comparative Example 2 of the present invention was prepared.

Sensory tests were evaluated using a 9-point scoring method by dividing taste, aroma, and preference. In consideration of age and gender, a total of 50 men and women were selected for each age group in their 10s and 50s.

Sensory test results are shown in Table 1.

<Table 1> Sensory Experiment Results

division flavor incense Symbol Synthesis Example 7 8.8 8.9 8.9 8.87 Comparative Example 1 8.2 8.3 8.2 8.23 Comparative Example 2 7.6 7.4 7.5 7.50

* Sensory test value (9: Very good, 0: Very bad)

As a result of Table 1, it can be seen that the taste, aroma, and palatability of Example 7 of the present invention are high.

Comparative Example 1 was prepared in the same manner as in Example 7, but was prepared by adding 5 g of each material to 10 ℓ of water when preparing licorice extract, so the concentration is too weak, similar to not adding licorice extract Compared with Example 7 of the present invention, the taste, aroma, and palatability were found to be somewhat inferior.

In addition, Comparative Example 2 was prepared by the same method as in Example 7, but the extraction of each ingredient in the preparation of licorice extract 300g by adding 300g of each material, rather, to reduce the flavor of the tangerine tea, taste , Incense, taste was not good.

Experimental Example 2 Sensory Test of Tangerine Tea Prepared by Changing Licorice Extract

Citrus tea containing licorice extract prepared in Example 7 of the present invention was prepared.

The tangerine tea of Comparative Example 3 and Comparative Example 4 of the present invention was prepared.

Sensory tests were evaluated using a 9-point scoring method by dividing taste, aroma, and preference. In consideration of age and gender, a total of 50 men and women were selected for each age group in their 10s and 50s.

Sensory test results are shown in Table 2.

<Table 2> Sensory Experiment Results

division flavor incense Symbol Synthesis Example 7 8.8 8.9 8.9 8.87 Comparative Example 3 7.9 7.8 7.8 7.83 Comparative Example 4 7.4 7.4 7.3 7.37

* Sensory test value (9: Very good, 0: Very bad)

As a result of Table 2, it can be seen that the taste, aroma, and palatability of Example 7 of the present invention are the highest.

Comparative Example 3 was prepared in the same manner as in Example 7, but was prepared by adding 20 l of licorice extract during the manufacture of tangerine tea, Comparative Example 4 was prepared by adding 40 L of licorice extract during the production of Since, compared to Example 7, two times and four times the licorice extract is added.

As a result of the above Table 2, Comparative Examples 3 and 4, due to the excessive addition of licorice extract, rather dropped the flavor of citrus tea, it can be seen that the taste, aroma, palatability is not good.

Experimental Example 3 Sensory Experiments of Citrus Vinegar Teas Prepared with Different Licorice Extracts

Citrus vinegar tea containing licorice extract prepared in Example 9 of the present invention was prepared.

Citrus vinegar tea of Comparative Example 5 and Comparative Example 6 of the present invention was prepared.

Sensory tests were evaluated using a 9-point scoring method by dividing taste, aroma, and preference. In consideration of age and gender, a total of 50 men and women were selected for each age group in their 10s and 50s.

Sensory test results are shown in Table 3.

<Table 3> Sensory Experiment Results

division flavor incense Symbol Synthesis Example 9 8.7 8.8 8.8 8.77 Comparative Example 5 7.8 7.8 7.7 7.77 Comparative Example 6 7.3 7.3 7.3 7.30

* Sensory test value (9: Very good, 0: Very bad)

As a result of Table 3, it can be seen that the taste, aroma, and palatability of Example 9 of the present invention is the highest.

Comparative Example 5 prepared a tangerine vinegar tea in the same manner as in Example 9, was prepared by adding 80 ℓ of licorice extract during the manufacture of citrus vinegar tea, Comparative Example 6 by adding 100 ℓ licorice extract during the preparation of citrus vinegar tea It is manufactured.

As a result of Table 3, Comparative Examples 5 and 6 dropped the flavor of citrus vinegar tea due to the excessive addition of licorice extract, it was found that the taste, aroma, palatability was rather good.

Experimental Example 4 Sensory Experiments of Citrus Tea and Citrus Vinegar Tea Containing Licorice Extract

Citrus tea containing licorice extract prepared in Examples 1, 5 and 7 of the present invention was prepared.

Citrus vinegar tea containing licorice extract prepared in Examples 11 and 15 of the present invention was prepared.

Prepared by preparing a tangerine tea and citron tea in a conventional manner.

Sensory tests were evaluated using a 9-point scoring method by dividing taste, aroma, and preference. In consideration of age and gender, a total of 50 men and women were selected for each age group in their 10s and 50s.

Sensory test results are shown in Table 4.

<Table 4> Sensory Experiment Results

division flavor incense Symbol Synthesis Example 1 8.6 8.5 8.6 8.57 Example 5 8.6 8.6 8.7 8.63 Example 7 8.8 8.9 8.9 8.87 Example 11 8.7 8.9 8.8 8.80 Example 15 8.7 8.7 8.7 8.70 Conventional tangerine tea 7.2 7.3 7.1 7.20 Conventional citron tea 7.2 7.1 7.1 7.13

* Sensory test value (9: Very good, 0: Very bad)

As a result of Table 4, it can be seen that the taste, aroma, and palatability of the tangerine teas of Examples 1, 5, and 7 of the present invention are high.

It was also found that the citrus vinegar teas of Examples 11 and 15 of the present invention had high taste, aroma and preference.

On the contrary, it has been found that conventional citrus tea and citron tea are inferior in taste, aroma and palatability than the citrus tea of the present invention.

Provided by the present invention is a tangerine tea with excellent flavor and nutrition using licorice extract, tangerine, and citron, and a method of manufacturing the same.

In addition, according to the present invention by adding vinegar and licorice extract to the distilled solution of citrus tea or citrus tea containing licorice extract, to prepare a citrus vinegar tea, it provides a flavor and nutrition excellent citrus vinegar tea.

Claims (7)

In the manufacturing method of the tangerine tea, First step of mixing 0.1 ~ 1 ℓ of licorice extract per 1 ℓ of tangerine juice, 0.5 ~ 1.5 ㎏ each of at least one selected from dermis powder, citron peel powder, and citron juice A second step of adding 50 to 150% by weight of sugar to the mixture of the first step and mixing the mixture, and then putting the sugar into a container and sealing it; 3rd step of aging for 10-40 days in shade of 5-30 ℃, The fourth step of manufacturing the tangerine tea by filtering the aged product of the third step with a clean cloth, Method for producing a tangerine tea containing licorice extract. In the manufacturing method of the tangerine tea, First step of mixing 0.1 ~ 1 ℓ of licorice extract per 1 kg of dermis powder, and mixing 0.5 ~ 1.5 ㎏ of citron fruit juice and 0.5 ~ 1.5 ㎏ of citron skin powder. A second step of adding 50 to 150% by weight of sugar to the mixture of the first step and mixing the mixture into a container 3rd step of aging for 10-40 days in shade of 5-30 ℃, The fourth step of manufacturing the tangerine tea by filtering the aged product of the third step with a clean cloth, Method for producing a tangerine tea containing licorice extract. Prepared by the method of claim 1, Tangerine tea with licorice extract. In the manufacturing method of citrus vinegar tea, A first step of preparing a tangerine tea containing licorice extract of claim 3, A second step of mixing 2 ~ 6 ℓ of licorice extract and 2 ~ 6 ℓ of 0.5 ~ 1.5% vinegar solution per 1 ℓ of tangerine tea of the first step, A third step of mixing 10-50 wt% of sugar in the mixture of the second step with respect to the weight of the mixture, A fourth step of putting the mixture of the third step into a container and sealing and aging for 10 to 40 days in a shade of 5 to 30 ° C., The fifth step of manufacturing a tangerine vinegar tea by filtering the matured product of the fourth step with a clean cloth, Method for preparing citrus vinegar tea containing licorice extract. In the manufacturing method of citrus vinegar tea, Claim 1 or claim 1, wherein the first step of preparing the residue remaining in the filtration process during the manufacturing of the tangerine tea, A second step of preparing 1 ml of boiled water per 1 kg of cinnamon remnants of the first step, mixing and filtering the mixture with a clean cloth to prepare a diluting solution of cinnamon tea, The third step of mixing 1 ~ 3 ℓ of licorice extract solution, 1 ~ 3 ℓ of 0.5 ~ 1.5% vinegar solution per 1 ℓ of distilled tea of the tangerine tea, A fourth step of mixing the sugar into the mixture of the third step by adding 10 to 50% by weight relative to the weight of the mixture, A fifth step of putting the mixture of the fourth step into a container and sealing and aging for 10 to 40 days in a shade of 5 to 30 ℃, It consists of the 6th process which manufactures a citrus vinegar tea by filtering the aging substance of the 5th process with a clean cloth, Method for preparing citrus vinegar tea containing licorice extract. The method according to claim 1 or 2, Licorice extract used in the first step, 20 to 100 g of licorice per 10 liters of water, 20 to 200 g of each of at least one selected from cinnamon, jujube, crystallization, Schisandra chinensis and green tea, 2 to 5 It is heated to 80 ~ 100 ℃ for a time, the volume is heated to 50 ~ 80% of the initial volume, and then filtered with a clean cloth to separate and extract only the extract, characterized in that Method for producing a tangerine tea containing licorice extract. Prepared by the method of claim 4 or 5, Citrus vinegar tea with licorice extract.

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