KR101087298B1 - Concentration a critron extract making a way - Google Patents
Concentration a critron extract making a way Download PDFInfo
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- KR101087298B1 KR101087298B1 KR1020090012464A KR20090012464A KR101087298B1 KR 101087298 B1 KR101087298 B1 KR 101087298B1 KR 1020090012464 A KR1020090012464 A KR 1020090012464A KR 20090012464 A KR20090012464 A KR 20090012464A KR 101087298 B1 KR101087298 B1 KR 101087298B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
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Abstract
본 발명 유자 음료와 유자주의 원액 및 된장,고추장 등과 같은 조미식품의 첨가제로 사용할 수 있게 한 농축 유자 엑기스의 제조방법에 관한 것으로, 발명의 요지는 잘 익은 유자를 선별하여 오존수로 깨끗히 씻은 후 세절하여 씨를 제거한 과육을 착즙한 즙액에 설탕을 1:1중량 비율로 배합하여 숙성 용기에 담은 후 냉장 시스템을 갖춘 저온실에 투입하여 10∼16℃ 범위에서 20∼25일간 저온 숙성하되, 4∼6시간 단위로 교반을 실시함으로서 고루 숙성되게 하고, 숙성이 끝난 후 추출한 엑기스는 저온 진공 농축탱크에 투입한 다음에 진공기압 60∼70cm/hg에서 스팀열을 간접으로 가하여 40∼60℃로 저온에서 원액(엑기스)의 70∼80％ 범위로 농축시킨 후 상온에서 재처리하여 실온에서 다용도로 사용할 수 있도록 포장하는 것을 특징으로 한 것이다.The present invention relates to a method for preparing a concentrated citron extract that can be used as an additive of seasoned foods such as citron beverages and citron juice and doenjang and red pepper paste. The gist of the present invention is to select ripe citron and wash them clean with ozone water and then cut them. Sugar was removed from the juice and mixed with sugar in a 1: 1 weight ratio, put into a aging container, and then put into a low temperature room equipped with a refrigeration system, and aged at a low temperature of 10 to 16 ° C for 20 to 25 days. After aging, the extract was put into a low-temperature vacuum concentrating tank, and the steam was indirectly applied at 60-70 cm / hg vacuum pressure to extract the stock solution at 40-60 ° C. After concentrating in the range of 70 to 80% of re), it is characterized in that it is reprocessed at room temperature and packaged for multi-use at room temperature.
농축유자엑기스, 유자청, 유자음료 Concentrated Citron Extract, Citron Administration, Citron Beverage
Description
본 발명은 유자 엑기스와 유자주의 원액 및 된장, 고추장 등의 조미 식품의 첨가제로 사용할 수 있게 한 농축 유자 엑기스의 제조방법에 관한 것이다. The present invention relates to a method for producing a concentrated citron extract that can be used as an additive of seasoned foods such as citron extract and citron juice and miso and red pepper paste.
유자는 비타민 C가 대량 함유된 식품으로 감기와 중풍 예방에 효과가 있는 식품으로서, Yuzu is a food containing high amounts of vitamin C. It is effective in preventing colds and strokes.
가식부문Food Division (E.P) 100g(E.P) 100 g
수 분 74.7% 단 백 질 1.8g 지 방 0.8gMoisture 74.7% Protein 1.8 g Fat 0.8 g
회 분 0.8g 탄수화물 17g 섬 유 3.7gAsh 0.8g Carbohydrate 17g Fiber 3.7g
과즙의 성분은 다음과 같다.The components of the juice are as follows.
수 분 84% 단 백 질 1.4g 지 방 1gMoisture 84% protein 1.4 g fat 1 g
섬 유 1.06g 회 분 0.6g 탄수화물 12g12 g of fiber 1.06 g ash 0.6 g carbohydrates
비타민 C가 가식부문(E.P) 100g당 150㎎ 이상이나 들어 있어 비타민 C가 많다는 레몬과 네이블에 비해 3배가 넘는다.Vitamin C contains more than 150mg per 100g of edible parts (E.P), which is more than three times higher than lemon and navel.
예로부터 유자차가 감기 치료에 효과를 인정받아 온 것도 바로 이 높은 비타민C의 함량 때문이었을 것이다. 감기·신경통·중풍의 치료와 예방에 비타민 C가 유효함을 인정받고 있는 것은 잘 알려진 일이며, 무서운 암에 대해서도 예방 효과를 나타낸다고 학계의 연구결과 발표가 있었다고 한다. It is probably because of the high vitamin C content that citron tea has long been recognized for treating colds. It is well known that vitamin C is effective in the treatment and prevention of colds, neuralgia and stroke, and has been shown to be effective against scary cancers.
유자속에는 또 헤스페레딘이라는 물질이 들어있는데. 이 성분은 비타민P가 같은 효력을 나타내어 모세 혈관을 보호하고 강하게 하는 힘을 갖는다. 그렇기 때문에 뇌혈관 장애로 일어나는 중풍에는 유자가 좋다는 것은 이미 알려진 사실인것이다. 비타민B복합체도 많이 들어 있고, 유자의 노란 색깔은 비타민A의 모체인 카로틴이다. 유자에는 1,500 IU의 비타민A가 카로틴의 형태로 들어 있다. In the citron, there is a substance called hesperedin. This ingredient has the same effect of vitamin P to protect and strengthen capillaries. Therefore, it is a known fact that yuzu is good for strokes caused by cerebrovascular disorders. Many vitamin B complexes, and the yellow color of the citron is carotene, the mother of vitamin A. Citron contains 1,500 IU of vitamin A in the form of carotene.
그 밖에도 새큼한 맛의 성분인 구연산이 4%가량이나 들어 있다. 이것은 우리 몸의 피로를 풀어주는 역할을 하며, 소화액의 분비를 도와 주기도 한다. 또 칼슘 ·칼륨 등의 무기질도 많이 들어 있다고 하고, 이를 음용할때는 유자청을 만들어 이용하고 있는 것이다. 유자청이라는 것은 유자를 꿀에 잰 식품을 말한다. In addition, citric acid, a fresh ingredient, contains about 4%. This helps to relieve the fatigue of the body, and also helps the secretion of digestive juices. In addition, it is said that it contains a lot of minerals such as calcium and potassium. Yujacheong refers to foods made with honey.
이와 같이 유자는 비타민C가 풍부한 식품으로 유용한데도 불구하고 이를 널리 이용하지 못하고 있는 이유는 가공 및 보관상 불편한 데 그 원인이 있는 것이다. Like this, citron is useful as a food rich in vitamin C, but it is not widely used because of its inconvenience in processing and storage.
본 발명은 이상의 문제점을 해결함에 있어 이에 과제로는 유자를 저온에서 숙성 발효시켜 엑기스를 얻고 이 엑기스를 저온에서 진공 농축함으로서 유자 음료수와 유자주의 원액이 될 수 있고, 또한 된장, 고추장 등과 같은 조미식품의 첨가제로서 편리하게 사용할 수 있게함을 특징으로 하는 것이다.In the present invention to solve the above problems, the problem is to aging fermented citron at low temperature to obtain an extract, and the extract is concentrated in a vacuum at low temperature can be the juice of citron drink and citron wine, and seasoned foods such as miso, red pepper paste, etc. It is characterized in that it can be conveniently used as an additive.
잘 익은 유자를 선별한 후 오존수로 세척한 후 이를 세절하여 씨를 제거하고 과육을 설탕과 1:1중량 비율로 배합하여 숙성 용기에 담은 후 냉장 시스템을 갖춘 저온실에 투입하여 10∼16℃에 20∼25일간 저온 숙성하되, 4∼6시간마다 교반시켜 숙성이 골고루 되게 한 후 추출된 엑기스는 저온 진공 농축 탱크에 투입하여 스팀을 40∼60℃의 간접 스팀 열로서 저온 농축한 후 상온에서 재처리하여 포장함으로서 실온에서 다용도로 이용할 수 있는 것이다. After ripening citron, wash it with ozone water, cut it into small pieces to remove seeds, mix the flesh with sugar at 1: 1 weight ratio, put it in a aging container, and put it in a low temperature room equipped with a refrigeration system. After aging for 25 days at low temperature, the mixture is stirred every 4 to 6 hours to make the aging evenly, and the extracted extract is put into a low temperature vacuum concentrating tank and concentrated at low temperature as indirect steam heat of 40 to 60 ° C, and then reprocessed at room temperature. By packaging, it can be used versatile at room temperature.
이상과 같이 본 발명은 선별한 유자를 세절하여 씨를 제거한 후 착즙한 과육과 설탕을 1:1중량 비율로 배합하여 냉장 시스템을 갖춘 저온실에 투입하여 저온(10∼16℃)에서 20∼25일간 숙성 처리하여 된 유자 엑기스를 저온 침공 농축 탱크에 투입하여 진공기압 60∼70dm/hg에서 40∼60℃의 열로서 간접 스팀 열을 가하여 원액의 70∼80％ 범위에서 저온 농축 처리하였기 때문에 유자 엑기스와 유자의 원액 및 각종 조미 식품의 첨가제로 사용하기에 매우 편리할 뿐 아니라 유자 본 래의 맛과 향기 및 영양가를 손실없이 전량 섭취할 수 있기 때문에 국민 보건증진 및 농가소득증대에 매우 유용한 것이다. As described above, the present invention chops the selected citron, removes seeds, mixes the juice and the sugar in a 1: 1 weight ratio, and puts them in a low temperature room equipped with a refrigeration system, and matures at low temperature (10-16 ° C.) for 20 to 25 days. The processed citron extract was put into a low temperature invasion concentration tank and indirect steam heat was applied as a heat of 40 to 60 ° C. at a vacuum pressure of 60 to 70 dm / hg, so that it was concentrated at a low temperature of 70 to 80% of the stock solution. It is very convenient to be used as an additive of the stock solution and various seasoning foods, and it is very useful for improving public health and raising farm income because it can consume all the taste, fragrance and nutritional value of citron original without loss.
이를 도면에 의거 상세히 설명하면 다음과 같다. This will be described in detail based on the drawings.
도1은 본 발명의 공정표시도로서, 1 is a process display diagram of the present invention,
제1공정은 소재 선별공정(1)으로서 잘 익은 유자를 선별한 후 흠집이 있을시에는 도려낸다. The first step is the material sorting step (1), after which the ripe citron is sorted out and then cut out when there are scratches.
제2공정은 세척공정(2)으로서 제1공정에서 얻어진 소재를 오존수에 살균·세척한다. In the second step, the washing step (2) sterilizes and washes the material obtained in the first step in ozone water.
제3공정은 세절 및 착즙공정(3)으로서 제2공정에서 얻어진 소재를 세절하여 씨를 제거한 후 착즙한다. In the third step, the cutting and the extracting step (3), the material obtained in the second step is chopped to remove seeds and then juiced.
제4공정은 배합공정(4)으로서 착즙된 즙액을 설탕과 1:1중량 비율로 배합하여 저온 숙성 용기에 담는다. In the fourth step, the blended juice (4) is mixed with sugar in a 1: 1 weight ratio and placed in a low temperature aging container.
제5공정은 저온숙성공정(5)으로서 저온 숙성용기에 담긴 상기 소재를 냉장 시스템을 갖춘 저온실에 투입하여 10∼16℃ 범위 내에서 20∼25일간 저온 숙성 시킨다. The fifth step is a low temperature aging step (5), the material contained in the low temperature aging vessel is put into a low temperature room equipped with a refrigeration system and subjected to low temperature aging for 20 to 25 days within the range of 10 to 16 ° C.
제6공정은 교반 공정(5)으로서 숙성 과정 4∼6시간마다 교반을 실시하여 숙성물이 고루 숙성되게 한다. In the sixth step, as the stirring step (5), stirring is performed every 4 to 6 hours of the aging step so that the matured product is evenly aged.
제7공정은 저온 진공 농축공정(7)으로서 제6공정에서 숙성된 엑기스를 저온 진공 농축 탱크에 3/2정도 투입하여 진공 기압 60∼70cm/hg에서 간접 스팀 40∼60 ℃에서 원액(엑기스)의 70∼80％ 범위로 진공 농축한다. The 7th process is a low temperature vacuum concentration process (7), and the extract aged in the 6th process is put into a low temperature vacuum concentration tank about 3/2, and the stock solution (extract) is indirect steam 40-60 degreeC by 60-70 cm / hg vacuum pressure. Vacuum concentration in the range of 70 to 80%.
제8공정은 재처리 공정(8)으로서 진공 농축된 엑기스를 상온에서 재처리하여 실온에서 다용도로 사용가능하게 한다. The eighth step is a reprocessing
제9공정은 포장공정(9)으로서 제 8공정에서 재처리된 농축 엑기스를 실온에서 유자 음료와 유자주의 원액 및 된장, 고추장 등의 조미식품의 첨가제로 사용할 수 있도록 포장함으로서 완성한다. The ninth step is completed as the
도 1은 본 발명의 공정 표시도.1 is a process representation of the present invention.
※도면의 주요부분에 대한 부호의 설명※ Explanation of symbols for main parts of drawing
1 - 소재선별공정1-Material selection process
2 - 세척공정2-cleaning process
3 - 세절 및 착즙공정3-Cutting and Juice Processing
4 - 배합공정4-blending process
5 - 저온숙성공정5-low temperature aging process
6 - 교반공정6-stirring process
7 - 저온진공농축공정7-Low temperature vacuum concentration process
8 - 재처리공정8-Reprocessing Process
9 - 포장공정9-Packaging Process
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| KR1020090012464A KR101087298B1 (en) | 2009-02-16 | 2009-02-16 | Concentration a critron extract making a way |
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| KR1020090012464A KR101087298B1 (en) | 2009-02-16 | 2009-02-16 | Concentration a critron extract making a way |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160074281A (en) | 2014-12-18 | 2016-06-28 | 순천대학교 산학협력단 | The manufacturing method of sugar-free tea using Yuja skin |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008099682A (en) | 2006-09-22 | 2008-05-01 | Sanei Gen Ffi Inc | Composition containing functional raw material and/or extract |
| KR100966238B1 (en) | 2008-10-02 | 2010-06-25 | 곽은 | The preparation process of yujacheong not comprising citron bark for the preparation of citron juice |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008099682A (en) | 2006-09-22 | 2008-05-01 | Sanei Gen Ffi Inc | Composition containing functional raw material and/or extract |
| KR100966238B1 (en) | 2008-10-02 | 2010-06-25 | 곽은 | The preparation process of yujacheong not comprising citron bark for the preparation of citron juice |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160074281A (en) | 2014-12-18 | 2016-06-28 | 순천대학교 산학협력단 | The manufacturing method of sugar-free tea using Yuja skin |
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