KR101127878B1 - Method for preparing a dried yuzu tea and the dried yuzu tea obtained thereby - Google Patents

Abstract

PURPOSE: Dried citron tea, and a producing method thereof are provided to remove the carrying inconvenience and the short expiration date of conventional liquid citron tea. CONSTITUTION: A producing method of dried citron tea comprises the following steps: cutting fresh citron into 10-20mm thick, 30-50mm long, and 3-10mm wide; mixing 100 parts of cut citron by weight, 35-45 parts of sugar by weight, 15-20 parts of honey by weight, and 15-30wt% of peel powder by weight of satsuma mandarin; drying the mixture at 50-60 deg C until the total amount of the mixture reduces into 15-20wt%; and cutting and molding the dried mixture.

Description

Method for preparing dried oil tea and dried oil tea obtained by the method {Method for Preparing a Dried Yuzu Tea and the Dried Yuzu Tea Obtained Thereby}

The present invention relates to a method for producing dry citron tea and a dry citron tea obtained by the method.

Yuzu is a kind of citrus fruit belonging to the Yunhyang family all over the world, and it is cultivated in Korea, China and Japan as the origin of the upper Yangtze River in China, and is mainly produced in the south coast of Korea such as Jeonnam and Gyeongnam. In particular, the citron from Korea is considered to be excellent because of its strong fragrance and uniqueness.

Citron is different from grapefruit, citrus, orange and mandarin

The fruit has the advantage of being available to the skin, which has a unique aroma and high content of vitamin C, carotenoids, minerals, citric acid, etc. In particular, citron peel is known to have a pharmacological effect such as cold, Jinhae, expectorant, etc., and it is reported that the type and content of fragrance components in the peel is higher than the flesh.

However, the citron has a harvest season limited from October to November, poor shelf life, strong sour taste, and is not used as raw fruit, and is immediately used as raw material for liquid citron tea, pickled in sugar form (Lee SJ, Choi SY, Shin JH). , Seo JK, Lim HC, Sung NJ. 2005.The electron donating ability, nitrite scavenging ability and

NDMA formation effect of solvent extracts form Yuza ( Citrus junos SIEB ex TANAKA). J Food Hyg Safety 20: 237-244). In the case of drinking such citron tea directly as a citron drink, the intake of sugar is excessive, it is difficult to carry, and the expiration date is usually limited to 4-7 months after the manufacture of liquid citron tea.

In addition to liquid citron tea as a processed food of citron, there are several proposals in recent years, and Korean Patent Laid-Open Publication No. 2009-113105 discloses a method for producing a solid citron tea characterized by aeration, molding and freeze drying of gel citron tea. , Korean Patent Laid-Open Publication No. 2009-83725 discloses a method for preparing citron powder tea, characterized by lyophilizing and pulverizing the rind and the flesh, respectively, and Korean Laid-Open Patent No. 2008-50881 discloses a citron tea ground after lyophilization. A method for producing citron tea is disclosed, which comprises adding a functional powder such as green tea powder or cornus powder to the powder.

Some citron processed foods other than liquid citron tea have been proposed as mentioned above, but the use of liquid citron tea is mainly used as processed food of citron.

To date, no dried citron tea-dried product has been proposed.

The present invention discloses a method for producing dried citron tea, which can be used in the same way as a citron tea in a liquid when immersed in hot water and drinking, while improving the short shelf life, difficulty of carrying, and the like of the citron tea in a liquid state.

An object of the present invention is to provide a method for producing dry oil tea.

Another object of the present invention is to provide a dry oil tea obtained by the above method.

The present invention relates to a method of manufacturing dry oil tea in one aspect.

The method for preparing dried citron tea of the present invention comprises the steps of (a) cutting the citron fruit to prepare a citron chop, (b) mixing the citron chopped, sugar and honey, and (c) the mixture with a water content. And drying to 15 to 20% by weight, based on the total weight of the mixture.

The dried citron tea obtained according to the method of the present invention has a longer shelf life (distribution of liquid citron tea) compared to liquid citron tea (which refers to citron tea that is commercially available and is obtained by mixing sugar and honey). Although the deadline is 10 months long, dry oil tea obtained by the method of the present invention can be distributed up to 18 months without change in quality), packaging is simple (liquid citron tea should be packaged in a bottle, but dry tea obtained by the method of the present invention Can be packaged in an aluminum pack, etc.), the product is light and easy to carry and carry, and the sale can be made all seasons (liquid citron tea is mainly limited to autumn and winter due to the harvest time of citron, but according to the method of the present invention). The dried citron tea can be sold in four seasons, and it is easy to use (liquid citron tea is a spoon). It should be used as, but the dry oil tea obtained according to the method of the present invention can be used as it is because it is a solid state).

In the method of the present invention, the drying step of step (c) should be made so that the water content is 15 to 20% by weight, which is confirmed in the following Examples and Experimental Examples, when the water content is less than the above range When immersed in hot water, there is a disadvantage that does not loosen, and also because there was a disadvantage that the sour taste is stronger. In addition, when the storage period is prolonged when the moisture content is too high, the decay and deterioration may occur, resulting in high variation in taste and aroma as well as high moisture content, resulting in a strong soft feeling when eaten. This has the disadvantage of falling.

The moisture content is a dry oil packed in an aluminum pack and after a year of storage at room temperature, a certain amount of water evaporated, so that the moisture content ranges from 12% to 18%, an average of 15% by weight.

In particular, the dry tea of the present invention can be distributed up to 18 months (when packaged in an aluminum pack and stored and stored at room temperature) even after the longest production, according to the inventors, but it is generally expected to be consumed within one year after the manufacture. The inventors of the present invention have sought to find a mixture ratio of yuzu, sugar and honey with excellent palatability such as taste, aroma and texture even after one year of storage. To this end, dried citron tea with various mixing ratios of citron, sugar, and honey was prepared (for 1,000 g of citrus fines, sugar was added from 300g to 500g while increasing the amount in 50g units and honey in 50g units. 100g to 250g was added with the addition), and stored at room temperature for 1 year, and then sensory evaluation on the dry tea.

As a result, the inventors of the present invention, as confirmed in the following Examples and Experimental Examples, in the preparation of dry citron tea, the mixing ratio of citron, sugar and honey is 1,000 g of citron fine water, 350 g to 450 g of sugar, 150 g to honey When dried dry tea was mixed with 200g, the palatability of color, texture, and flavor was the best.

Specifically, as confirmed in the following Examples and Experimental Examples, when the mixing ratio of sugar and honey is more than the above range, the sweetness is strong and the inherent taste and aroma of citron is weakened, (c) drying step of the method of the present invention Shortly afterwards, the color began to appear yellowish, and during storage, the color tended to become more yellowish. In addition, citron slices became hard during storage, and as a result, they did not loosen well when immersed in hot water. In addition, when the mixing ratio of sugar and honey is less than the above range, the degree of sugar and honey fix and maintain the fragrance of citron is weak, so the fragrance of citron is easily evaporated and dissipated. Due to the low amount of sugar, the sugar content was low, so that the sour taste became strong.

Particularly, in the case of the liquid citron tea, normal sugar based on 1,000 g of citron is prepared by adding about 2,000 g of sugar and about 400 g of honey, and when the dried citron tea is prepared with a mixing ratio of sugar and honey in the above range, it shows very low palatability.

In view of the foregoing, in the step (b) of the present invention, the mixing ratio of citron fructose, sugar and honey is preferably 35 to 45 parts by weight of sugar and 15 to 20 parts by weight of honey based on 100 parts by weight of citron cuttings. Do. When sugar and honey were mixed with citron in this mixing ratio, the sugar content ranged from 15% to 35% based on leachate obtained by dipping in hot water after 1 year of storage.

The dried citron tea of the present invention also has the advantage of having a weaker sweetness than the liquid citron tea because high palatability can be obtained even at the low mixing ratio of sugar.

In the method of the present invention, the citron fruit of step (a) refers to the citron fruit selected after harvesting, and the step of preparing the citron slices by cutting the citron fruit is the thickness of the citron slices 10 to 20mm, It is preferable to prepare so that length may be 30-50 mm and width may be 3-10 mm. When the thickness, length and width of the citron slices are smaller than the above ranges, there is a disadvantage in that the seeds of the citron are separated separately at the time of cutting and during the drying process through step (c) of the method of the present invention (the final Product weight decreases), and the surface area is increased during the drying process, the fragrance and taste of citron evaporates and diverges. In addition, when the thickness, length, and width of the citron slices are larger than the above ranges, they are not easily released in hot water, and because the citron slices are too large, there are disadvantages in that they are inconvenient to eat.

In addition, in the method of the present invention, the drying step of (c) is preferably made in the range of 50 to 60 ℃. Drying at a temperature of more than 60 ℃ becomes a sour taste and at a temperature below 50 ℃ becomes longer drying time, and even after drying, not only quickly get wet, but also has the disadvantage of sticking to the hands.

In addition, in the method of the present invention, after the drying step of (c), a cutting and molding step may be added. The cutting and molding step can be easily packaged and can be in any shape such as a cuboid shape, a disc shape, and a star shape according to the aesthetics and various tastes of the consumer, but will usually be cut and molded into a cuboid shape.

In citrus in the step (b) in the method of the present invention three Jeolmul 100 parts by weight based on Ontario (Citrus unshiu ) It is preferable to add and mix 15-30 weight part of peel skins of mandarin. It was found that the sugar content of Wenzhou Mandarin Skin Powder neutralizes the sour taste of citron when the Wenzhou Mandarin Skin Powder is added, as confirmed in the following Examples and Experimental Examples, and its aroma is combined with the aroma of Citron to improve the overall palatability. Because.

In another aspect, the present invention relates to a dry oil tea obtained by the above-described manufacturing method.

The dry citron tea of the present invention can be used in the same way as the citron tea in liquid, such as being used by immersing in hot water as described above, and the short shelf life of the citron tea in the liquid, difficulty in carrying and carrying, and inconvenience in use are improved. It has a characteristic, and can be understood as citron tea having a high degree of preference while reducing sweetness as compared to citron tea in liquid form.

As described above, according to the present invention, it is possible to provide a method for producing a dry citron tea and a dry citron tea obtained by the method. The dry citron tea obtained according to the present method can be used like a citron tea in a liquid state, while improving palatability, and can overcome disadvantages such as inconvenience of carrying, short shelf life, and inconvenience in use.

Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these examples and experimental examples.

< Example > Dry tea Manufacturing example

Example 1 Drying Tea Preparation Example 1

Citron fruit was cut into 10 to 20 mm thick, 30 to 50 mm long, and 3 to 10 mm wide to make a citron slice, and then uniformly mixed 1,000 g of citron slice, 350 g of sugar, and 150 g of honey. The mixture is placed on the plate of the hot air dryer so that each citron cutoff does not overlap, and is maintained at a temperature range of 50 to 60 ° C., dried to 15% by weight of moisture, and cut and molded into a size of 4 × 4 cm. Dried citron tea was prepared. Moisture measurement was carried out by taking a citron cutting sample of the hot air dryer every 10 minutes during the drying process, cooled at room temperature and measured with a moisture meter. The dried dry tea was packaged in an aluminum pack and stored at room temperature.

Example 2 Dry Car Tea Preparation Example 2

Citron fruit was cut to 10 to 20 mm thick, 30 to 50 mm long, and 3 to 10 mm wide to make a citron slice, and then uniformly mixed 1,000 g of citron slice, 400 g of sugar, and 150 g of honey. The mixture was dried to maintain a temperature range of 50 to 60 ° C. in a hot air dryer and to have a water content of 18% by weight, and cut and molded into a size of 4 × 4 cm in width and width to prepare dried oil tea. Moisture measurement was performed in the same manner as in <Example 1>. The dried dry tea was packaged in an aluminum pack and stored at room temperature.

Example 3 Dry Car Tea Preparation Example 3

Citron fruit was cut to 10 to 20 mm thick, 30 to 50 mm long, and 3 to 10 mm wide to make a citron slice, and then 1,000 g of citron slice, 450 g of sugar, and 150 g of honey were mixed uniformly. The mixture was dried to maintain a temperature range of 50 to 60 ° C. in a hot air dryer and to have a water content of 18% by weight, and cut and molded into a size of 4 × 4 cm in width and width to prepare dried oil tea. Moisture measurement was performed in the same manner as in <Example 1>. The dried dry tea was packaged in an aluminum pack and stored at room temperature.

Example 4 Dry Car Tea Preparation Example 4

Citron fruit was cut into 10 to 20 mm thick, 30 to 50 mm long, and 3 to 10 mm wide to make a citron slice, and then uniformly mixed 1,000 g of citron slice, 400 g of sugar, and 200 g of honey. The mixture was dried to maintain a temperature range of 50 to 60 ° C. in a hot air dryer to a moisture content of 20% by weight, and cut and molded into a size of 4 × 4 cm in width and width to prepare dried oil tea. Moisture measurement was performed in the same manner as in <Example 1>. The dried dry tea was packaged in an aluminum pack and stored at room temperature.

Example 5 Dry Car Tea Preparation Example 5

Citron fruit was cut to 10 to 20 mm thick, 30 to 50 mm long, and 3 to 10 mm wide to make a citron slice, and then uniformly mixed 1,000 g of citron slice, 450 g of sugar, and 200 g of honey. The mixture was dried to maintain a temperature range of 50 to 60 ° C. in a hot air dryer to a moisture content of 20% by weight, and cut and molded into a size of 4 × 4 cm in width and width to prepare dried oil tea. Moisture measurement was performed in the same manner as in <Example 1>. The dried dry tea was packaged in an aluminum pack and stored at room temperature.

Example 6 Dry Car Tea Preparation Example 6

After 10 to the citron fruits in thickness to 20mm, a length of 30 to 50mm so that sejeol, 3 to 10mm width made three Jeolmul citrus, citrus three Jeolmul 1,000g, 450g sugar, honey and 200g Ontario (Citrus of 200 mesh unshiu ) 200 g of rind skin powder was mixed uniformly. The mixture was dried to maintain a temperature range of 50 to 60 ° C. in a hot air dryer to a moisture content of 20% by weight, and cut and molded into a size of 4 × 4 cm in width and width to prepare dried oil tea. Moisture measurement was performed in the same manner as in <Example 1>. The dried dry tea was packaged in an aluminum pack and stored at room temperature.

< Comparative example > Dry tea  compare Manufacturing example

Comparative Examples below were prepared in Comparative Examples 1 and 2 by mixing the sugar and honey in amounts greater and less than in the Examples, and in Comparative Examples 3 and 4, respectively. It was prepared by more and less than the water content, respectively, in Comparative Example 5 was prepared in the same water content as in the above Example using a mixed amount of sugar and honey used in the production of conventional liquid citron tea.

<Comparative Example 1> Comparative Production Example 1 of dry oil

Citron fruit was cut to 10 to 20 mm thick, 30 to 50 mm long, and 3 to 10 mm wide to make a citron slice, and then uniformly mixed 1,000 g of citron slice, 500 g of sugar, and 250 g of honey. The mixture was dried to maintain a temperature range of 50 to 60 ° C. in a hot air dryer and to have a water content of 18% by weight, and cut and molded into a size of 4 × 4 cm in width and width to prepare dried oil tea. Moisture measurement was performed in the same manner as in <Example 1>. The dried dry tea was packaged in an aluminum pack and stored at room temperature.

<Comparative Example 2> Comparative Production Example 2 of dry oil

Citron fruit was cut to 10 to 20 mm thick, 30 to 50 mm long, and 3 to 10 mm wide to make a citron slice and then uniformly mixed 1,000 g of citron slice, 300 g of sugar and 100 g of honey. The mixture was dried to maintain a temperature range of 50 to 60 ° C. in a hot air dryer and to have a water content of 18% by weight, and cut and molded into a size of 4 × 4 cm in width and width to prepare dried oil tea. Moisture measurement was performed in the same manner as in <Example 1>. The dried dry tea was packaged in an aluminum pack and stored at room temperature.

<Comparative Example 3> Comparative Production Example 3 of dry oil

Dry dried tea was prepared in the same process as in <Example 4>, but dried dry tea was prepared by adjusting the moisture content to 23% by weight. The dried dry tea was packaged in an aluminum pack and stored at room temperature.

<Comparative Example 4> Comparative Production Example 4 of dry oil tea

Dry dried tea was prepared in the same process as in <Example 4>, but dried dry tea was prepared by adjusting the water content to 12% by weight. The dried dry tea was packaged in an aluminum pack and stored at room temperature.

<Comparative Example 5> Comparative Production Example 5 of dry oil tea

Citron fruit was cut into 10 to 20 mm thick, 30 to 50 mm long, and 3 to 10 mm wide to make a citron slice, and then uniformly mixed 1,000 g of citron slice, 2,000 g of sugar, and 200 g of honey. The mixture was dried to maintain a temperature range of 50 to 60 ° C. in a hot air dryer and to have a water content of 18% by weight, and cut and molded into a size of 4 × 4 cm in width and width to prepare dried oil tea. Moisture measurement was performed in the same manner as in <Example 1>. The dried dry tea was packaged in an aluminum pack and stored at room temperature.

< Experimental Example > Dry tea  Sensory evaluation

After drying the dried citron tea packaged with the aluminum packs prepared in each of the above Examples and Comparative Comparative Examples was stored at room temperature for 1 year, the sensory evaluation was performed.

The evaluation method was to select 30 males and females to explain the purpose of the evaluation, and (i) the color (the color was higher in the preference for the color of the dry tea after storage for 1 year so that the brighter yellow the higher the score), (ii) the texture (Feeling of citron slices after being released in warm water is chewed, and the feeling of chewing is not hard and the higher the closer to the feeling of raw citrus, the higher score is given.) Higher scores were assigned higher scores) and (iv) overall palatability according to the five-point scale method. Evaluation was made by tasting the dry tea leaves in storage in hot water at 70 ℃.

The evaluation results are shown in Table 1 below.

Sensory evaluation results division Color Texture incense Overall palatability Example 1 4.12 ± 1.32  3.95 ± 2.16 4.21 ± 1.94  4.17 ± 1.52 Example 2 3.96 ± 2.18 4.05 ± 1.95 4.16 ± 2.34 4.25 ± 2.62 Example 3 3.87 ± 1.60 3.98 ± 1.76 4.19 ± 2.63 4.21 ± 3.16 Example 4 4.23 ± 3.21 4.32 ± 2.84 4.14 ± 2.14 4.33 ± 1.46 Example 5 3.84 ± 1.86 4.27 ± 2.21 3.95 ± 2.27 4.02 ± 2.64 Example 6 4.67 ± 2.32 4.34 ± 2.14 4.74 ± 2.63 4.62 ± 1.37 Comparative Example 1 3.17 ± 2.14 3.25 ± 2.04 2.75 ± 2.86 3.21 ± 0.18 Comparative Example 2 3.76 ± 2.72 3.87 ± 1.89 3.54 ± 1.75 3.72 ± 2.39 Comparative Example 3 3.42 ± 6.74 3.02 ± 2.74 3.57 ± 8.34 3.62 ± 6.95 Comparative Example 4 3.92 ± 2.82 3.34 ± 3.27 3.82 ± 3.12 3.76 ± 2.49 Comparative Example 5 2.32 ± 3.26 2.71 ± 4.82 2.14 ± 2.43 2.42 ± 4.27

Referring to the results of [Table 1], in the case of <Comparative Example 1> in which the mixing amount of sugar and honey is greater than the Example, the preference was low for color, the texture was also low, and the fragrance of citron was weak. The overall palatability was also low. In the case of <Comparative Example 1>, in which the amount of sugar and honey was mixed more than the example, the sweetness became strong and the fragrance of citron became very weak.It has a weak yellow color immediately after the manufacture of dried citron tea. Showed a tendency to In addition, after one year of storage, the hardness was strong, so that it did not loosen well in the hot water, and due to this characteristic, the texture is judged to be low.

In addition, as shown in [Table 1], in the case of <Comparative Example 2> where the mixing amount of sugar and honey is less than the Example, the color and aroma of citron were lower than those of the Example, but the texture of citron slices was carried out. It was shown to be slightly lower than in the case of the example, and the overall palatability was slightly lower than in the case of the example. The reason why the color and aroma of citron is lower than that of the example is because the amount of sugar and honey is less than that of the example, and it is determined that the citron's stock solution and aroma evaporated during drying and storage. And not shown as a result of [Table 1], but because the mixing amount of sugar and honey is small, sour taste appeared stronger than the example. Since the sour taste became stronger, the overall palatability was judged to be lower than that of the examples.

In addition, as shown in [Table 1], in the case of <Comparative Example 3> which has more moisture content than in the case of Example, the deviation was very high except that the overall average value of the taste and aroma of citron was lower than that of the Example. In addition, the overall palatability was lower than that of the example and showed a high deviation. However, the texture was evaluated to be lower than that of the example without any variation. These results showed that the dried citron tea of <Comparative Example 3> had high moisture content, and there were some citron slices that had decayed and deteriorated to some extent during storage. Judging. The low texture was attributed to the increased softness due to the high moisture content.

In addition, as shown in [Table 1], the <Comparative Example 4> having less moisture content than the Example did not show a special difference in the flavor and color than the Example, but the texture was evaluated as low and overall palatability was also carried out. It was evaluated to be slightly lower than in the case of the example. Actual dry tea of <Comparative Example 4> was stronger in acidity than Example and did not dissolve well in hot water. The reason why the texture was evaluated to be low was due to the characteristics that did not dissolve well in hot water. It seems that the evaluation was due to a strong sour taste in addition to low texture.

In addition, as shown in the above [Table 1], the dry citron tea of <Comparative Example 5> manufactured in a mixing ratio of sugar and honey used in the preparation of liquid citron tea has a very low preference for color because of its high sugar content. It was estimated to be dark yellow immediately after the actual drying, and deeper yellow as the storage period increased. The low preference for color seems to be the reason. In addition, due to the high sugar content, the sweetness was very strong, so the taste and aroma of citron was hardly felt. Therefore, overall palatability was very low.

On the other hand, in the case of Example, there was a difference according to the mixing amount of honey and sugar and the moisture content, but the overall sensory evaluation result was generally better than that of the Comparative Example, especially in the case of the addition of Wenzhou Mandarin Powder in the texture compared to other Examples There was no particular difference, but taste, aroma and overall palatability were the highest. This is because the peel powder of Wenzhou Mandarin has a certain degree of sugar, which neutralizes the sour taste of citron tea and enhances the overall palatability by combining with the aroma of citron tea.

Claims (7)

(a) slicing the citron fruit to prepare a citron chop, (b) mixing the citron chop, sugar and honey, and (c) the mixture with a water content of 15 to 20 based on the total weight of the mixture. Method for producing a dry oil tea comprising a step of drying to a weight%.
The method of claim 1,
In the step (b), the mixing ratio of the citron cuttings and sugar and honey is 35 to 45 parts by weight of sugar based on 100 parts by weight of citron cuttings, honey is 15 to 20 parts by weight of the manufacturing method of dry citron tea.
The method of claim 1,
The preparing of the citron slices of step (a) comprises preparing a citron slice to have a thickness of 10 to 20 mm, a length of 30 to 50 mm, and a width of 3 to 10 mm.
The method of claim 1,
The drying step of (c) is a method for producing dry citron tea, characterized in that made in the range of 50 to 60 ℃.
The method of claim 1,
After the drying step of (c), the cutting-molding step further comprises the manufacturing method of dry citron tea.
The method of claim 1,
In the step (b), 15 to 30 parts by weight of the skin powder of Wenzhou citrus based on 100 parts by weight of citron fine cutting, in addition to sugar and honey, is added and mixed.
The dry oil tea obtained by the manufacturing method of any one of Claims 1-6.