KR100999114B1 - Citron tea making method and Citron tea and packing method - Google Patents

Abstract

The present invention relates to a method for preparing citron tea and citron tea prepared by the method, and particularly, a step of forming a citron slice by cutting a citron washed in brine and flowing water to a certain size and removing seeds; A gel citron tea manufacturing step of preparing citron tea in gel form by marinating the citron slices in sugar and sealing them in a sterile container and refrigerated for a predetermined period of time; Aeration (曝氣) step of blowing air into the pulverized gel citron tea after pulverizing the gel citron tea; A molding step of putting the gel citron tea subjected to the aeration step into a specific shape of a container to make a three-dimensional shape of a specific shape; A solid citron tea manufacturing step of solidifying the gel citron tea by rapidly freezing the container containing the gel citron tea in the forming step; A drying step of drying the solid citron tea prepared in the solid citron tea manufacturing step; Tanga powder scattering step of spraying the tanza powder on the surface of the solid citron tea; consists of the rapid dissolution of citron tea in hot water and the effect of supplementing the fragrance by spraying the tanza powder on the surface of the citron tea.

In addition, the present invention relates to a packaging method of citron tea, and in particular, one or more solid citron tea having a specific form and spreading tangerine on the surface by vacuum packing or nitrogen packing with each polyester vinyl, which together with a spoon in a paper cup It is vacuum-packed after inserting and it is convenient to carry and store citron tea.

Citron tea, gel, aeration, freezing, drying, tanza

Description

Citron tea making method and packing method of citron tea and citron tea manufactured by this method {Citron tea making method and Citron tea and packing method}

The present invention relates to a method of manufacturing citron tea and a packaging method of citron tea and citron tea prepared by the method, in particular, it is possible to maintain the primary colors and ingredients of citron as well as to prepare a convenient citron tea, The present invention relates to a method for manufacturing citron tea that can be easily stored and carried, and a method for packaging citron tea produced by the method.

The fruit of the citrus junos, an evergreen shrub with dicotyledonous rats, has three times more vitamin C than lemon, which is good for colds and skin care, and contains many organic acids that prevent aging and fatigue. In addition, it contains a large amount of limonoid compounds (limonin, nomilin, etc.), which are known as powerful anti-cancer substances, and especially carvanone and coumarin, including limonene, which has high anticancer activity. And flapineoid compounds such as terpinene. In addition, vitamin B, sugar, and protein are more than other citrus fruits, and hesperidin protects capillaries and prevents cerebrovascular disorders and wind. In addition, drainage (排膿) and excretion to discharge the waste accumulated in the body.

Citron with such excellent nutritional ingredients and efficacy, nevertheless, due to the thick skin and seeds, juice yield is about 12%, less than other fruits and vegetables, sour taste is not consumed for reproduction. Therefore, most of the citron is used in cooking, or thinly sliced and made by making tea or pickling with salt or sugar. Especially, the pulp of citron is made of jam, jelly, yokan, etc., and juice is made of vinegar or drink, and the skin is frozen and dried in vacuo and used as an instant food or powdered and used as a spice. Use as a fragrance or neuralgia, arthritis medicine.

As mentioned above, citron is difficult to reproduce in spite of its efficacy, so many processing methods using the same have been proposed. Among them, the most commonly used field is making citron tea.

However, the conventional citron tea manufacturing method has a problem in that the original color of the citron is often modified during the manufacturing process, the manufactured citron tea is not easily dissolved in water, so that a lot of stirring must be stirred with a tool such as a spoon.

In addition, citron tea is pickled in a high sugar content such as sugar or honey at the time of manufacture and put in a relatively bulky glass container.In order to dissolve the citron tea contained in the glass container in water and consume it as a beverage, it must be transferred to a small container. There is a hassle.

In addition, most citron tea is formed in a gel-like form, which is difficult to store as sugar syrup or honey easily hardens at room temperature when it is transferred from a large container to a small container for consumption by dissolving in water. There is this.

The present invention has been made to solve the above-mentioned problems of the prior art, and provides a citron tea manufacturing method and a citron tea produced by the method that is convenient to ingest by preparing a citron tea in a solid form having a specific form, not a gel form. There is a purpose.

In addition, an object of the present invention is to provide a method for preparing citron tea that can be rapidly dissolved in water, and a citron tea prepared by the method.

It is also an object of the present invention to provide a packaging method of citron tea, which can facilitate storage and portability of citron tea.

Citron tea manufacturing method according to the present invention for solving the above problems is a citron slice forming step of cutting the citron washed in brine and flowing water to a certain size and removing the seeds to make a citron slice; A gel citron tea manufacturing step of preparing citron tea in gel form by marinating the citron slices in sugar and sealing them in a sterile container and refrigerated for a predetermined period of time; Aeration (曝氣) step of blowing air into the pulverized gel citron tea after pulverizing the gel citron tea; A molding step of putting the gel citron tea subjected to the aeration step into a specific shape of a container to make a three-dimensional shape of a specific shape; A solid citron tea manufacturing step of solidifying the gel citron tea by rapidly freezing the container containing the gel citron tea in the forming step; A drying step of drying the solid citron tea prepared in the solid citron tea manufacturing step; Consists of the Tanga powder spreading step of spraying the Tanga powder on the surface of the solid citron tea.

In addition, the packaging method of citron tea according to the present invention for solving the above problems is made by the above-described method and vacuum packing or each one or more of the solid citron tea with a tangerine sprayed on the surface with a specific form or Nitrogen packaging, it is characterized in that the vacuum packaging after inserting it with a spoon in a paper cup.

Citron tea manufacturing method according to the present invention configured as described above and the packaging method of citron tea and citron tea produced by this method through the aeration step of blowing air into the gel citron tea is produced as a final target citron tea, citron tea in hot water There is an effect to reduce the time to dissolve.

In addition, since the tanza powder is scattered on the surface of the solid citron tea having a specific shape, there is an effect that can supplement the fragrance of the weak citron itself through the aeration step, forming step and drying step.

In addition, vacuum packaging or nitrogen packaging the solid citron tea with a polyester vinyl and vacuum packaging again in a paper cup not only can prevent the fragrance of the citron tea to disappear into the air, as well as convenient to carry / store the citron tea.

In addition, to drink citron tea, after taking off the plastic, hot water is poured into a paper cup, and the stirring process is necessary because it is only necessary to stir with a spoon included in the paper cup.

Hereinafter, with reference to the accompanying drawings an embodiment of the method of manufacturing citron tea according to the present invention and the packaging method of citron tea and citron tea manufactured by the method.

1 is a flow chart of a citron tea manufacturing method according to the present invention, Figure 2 is a view showing a single packaging form of citron tea manufactured by the citron tea manufacturing method according to the present invention, Figure 3 is a citron tea manufacturing method according to the present invention The paper cup packaging form of the citron tea produced.

Citron tea manufacturing method according to the present invention citron slice forming step (S1), gel citron tea manufacturing step (S2), aeration (S3), molding step (S4), solid citron tea manufacturing step (S5) ), A drying step (S6), and tanzaru spreading step (S7).

The citron slice forming step (S1) is to wash the citron more than three times in brine and flowing water, and then divide the washed citron into four quarters to remove the seed, the citron from the seed is thinly cut to 2 ~ 3㎜ It is the process of making a section.

The gel citron tea manufacturing step (S2) is a process of pickling the citron slices in organic sugar at a ratio of 1: 1, and sealing them in a sterile container and refrigerated at 4 ℃ for 3-4 months. This step produces the gel-shaped citron tea that we commonly see.

The aeration step (S3) is a process of injecting air into the crushed gel citron tea after pulverizing the gel citron tea made in the gel citron tea manufacturing step (S2) to confirm the form of the citron. As will be described in detail later, the aeration process can reduce the time for the finished citron tea to dissolve in hot water.

The molding step (S4) is a process of putting the gel citron tea through the aeration step (S3) in the container of the spherical shape, such as a mold so that the gel citron tea has the same spherical shape as the container.

The solid citron tea manufacturing step (S5) is a process of solidifying the gel citron tea in the container by rapidly freezing the container containing the gel citron tea for 12 to 14 hours at a temperature of -40 ℃.

The drying step (S6) is a process of completely removing the water present in the solid citron tea by drying the solid citron tea prepared in the solid citron tea manufacturing step for 7 to 10 days at a temperature of 45 ~ 50 ℃. This process transforms the gel tease into a fully solid citron tea. On the other hand, the solid citron tea is weakened to some extent during this drying process, so that the solid citron tea is properly rearranged once again so that the shape becomes closer to the spherical form.

The citron tea in the solid form produced through the above process cannot be the same as the fragrance of the original citron, and it is natural that some loss occurred. Therefore, in order to compensate for the lost fragrance, the present invention attempts to spray tangerine on the surface of the solid citron tea.

In other words, the tanzaru spreading step (S7) is to dry the tanker for 30 to 40 days at a temperature of 60 ~ 65 ℃ to lower the moisture to less than 2%, and crush the dried tanza to 20 ~ 30 micrometers or less After making the tanza powder is about 1g per 10g solid citron tea.

Since it was manufactured by the above method, the citron tea by this invention has the structure which a tangerine was spread | dispersed in the citron tea solidified in a specific form, ie, spherical form.

In the above, the citron tea manufacturing method and the citron tea manufactured by the method have been described. Hereinafter, the rapid expulsion in the aeration step (S3) and the solid citron tea manufacturing step (S5) included in the citron tea manufacturing method according to the present invention. Experimental data on the effects of freezing and drying step (S6) and tanzaru spreading step (S7) are described.

First, [Table 1] shows the melting time of each citron tea when a citron tea was prepared by aeration under various conditions and when the citron tea was prepared without aeration. [Table 2] shows the rapid freezing of the gel citron tea. It is data showing the change of the citron tea when it is only dried, only dried, and when the gel citron tea is subjected to rapid freezing and drying sequentially. The sensory test results of 20 people.

TABLE 1

As can be seen from Table 1 above, regardless of the solids and methods of rapid citron tea (rapid freezing, drying, rapid freezing and hot air drying), the citron tea after the aeration stage has a higher dissolution rate for hot water than the citron tea without the aeration stage. It's fast overall. In particular, even after the aeration step, the melting time (4 minutes, 6 minutes, 7 minutes, 9 minutes, 9 minutes) of solidified citron tea through both the rapid freezing and drying steps (S6) performed in the solid citron tea manufacturing step (S5). It can be seen that it is faster than the dissolution time (10 minutes, 12 minutes, 16 minutes, 19 minutes, 20 minutes) of the solidified tea leaves through only the drying step (S6) without undergoing rapid freezing of the solid citron tea manufacturing step (S5). . Of course, it is true that the melting time (1 minute, 1 minute, 2 minutes, 2 minutes, 3 minutes) of citron tea, which has been subjected only to the rapid freezing of the solid citron tea manufacturing step (S5) and not the drying step (S6), is faster than other treatment groups. However, if the drying step (S6) does not go through a solid freezing tea manufacturing step (S5), even though the rapid freezing is not a complete solid, and the temperature rises again because the gel state, such treatment is a complete solid citron tea, which is the purpose of the present invention Since it cannot be manufactured, it is taken separately.

TABLE 2

As can be seen from the above [Table 2], citron tea only undergoes the rapid freezing of the solid citron tea manufacturing step (S5) and has not undergone the drying step (S6), not only in the form at room temperature, but also in storageability due to mold generation. , Citron tea that passes through the drying step (S6) without undergoing rapid freezing of the solid citron tea manufacturing step (S5) is changed to brown without maintaining the color. In other words, it can be seen in Table 2 that the citron tea, which has undergone both the rapid freezing and the drying step (S6) of solid citron tea manufacturing step (S5), is superior to other treatment groups in terms of shape maintenance, color maintenance, and storage.

[Table 3]

As can be seen from the above [Table 3], there is no significant difference in color or taste between the tangerine powder and the non-spreading tangerine tea, but the original fragrance of the citron disappears when the tangerine is not scattered. It can be seen that the preference falls off more than the spread of tanzaru.

On the other hand, the packaging method of citron tea in the present invention is produced through each step of the citron tea manufacturing method sequentially and vacuum-packed or nitrogen-packed each one of the solid citron tea having a spherical shape and the tangerine is scattered on the surface by polyester vinyl, respectively Then, the packed citron tea is stored in a paper cup with a spoon, and the paper cup is vacuum packed. Spoons stored together can be used to stir the dissolved citron tea in water when ingested, and using a spoon like this can further improve the dissolution rate of the citron tea.

1 is a flow chart of a citron tea manufacturing method according to the present invention.

Figure 2 is a view showing a single packaging form of citron tea produced by the citron tea manufacturing method according to the present invention.

Figure 3 is a paper cup packaging form of citron tea produced by the citron tea manufacturing method according to the present invention.

<Explanation of symbols on main parts of the drawings>

S1: citron slice forming step S2: gel citron tea manufacturing step

S3: Aeration step S4: Molding step

S5: solid citron tea manufacturing step S6: drying step

S7: Tangagar Scattering Stage

Claims (5)

Citron slice forming step (S1) of cutting the citron washed in brine and flowing water to a certain size and removing the seeds to make a citron slice; Gel citron tea manufacturing step (S2) of preparing citron tea in a gel form by marinating the citron slices in sugar and sealing them in a sterile container and refrigerated for a predetermined period of time; Aeration step (S3) of injecting air into the pulverized gel citron tea after pulverizing the gel citron tea made in the gel citron tea manufacturing step (S2); A molding step (S4) of putting the gel citron tea into a specific type of container into a three-dimensional shape; A solid citron tea manufacturing step (S5) of solidifying the gel citron tea by rapidly freezing the container containing the gel citron tea in the forming step (S4); Citron tea manufacturing method comprising a; drying step (S6) for drying the solid citron tea produced in the solid citron tea manufacturing step (S5). delete The method according to claim 1, After the drying step (S6) is a citron tea manufacturing method, characterized in that it further comprises a tangar powder spreading step (S7) to sprinkle the tangerine is dried and ground at a predetermined temperature on the surface of the solid citron tea. Citron tea prepared by the method of claim 3, wherein the tanza powder is scattered on the surface of the solid citron tea solidified in a specific form. Prepared by the method of claim 3, the vacuum packaging or nitrogen packing each of the polyester citron tea having a specific form and the tangerine is spread on the surface by one or more, and then vacuum packing after inserting it with a spoon in a paper cup Packaging method of citron tea, characterized in that.

Images