KR101389679B1 - Method for manufacturing healthful fruits preserved in honey - Google Patents

Abstract

The present invention relates to a method for producing a tangerine, washing step of immersing the tangerine in brine and then rinsing with vinegar; Cutting the cut tangerine in the longitudinal direction to make a tangerine slice; Filling the tangerine pieces in the stew container; Putting the syrup containing ginger juice and pine needle juice into the simmering container and cooking step; A cooling step of taking out the slice of tangerine stewed in the simmering step and cooling it; It provides a method for producing a tangerine tablet comprising a; and a refrigeration step of aging the cooled slice of tangerine in the freezer.
According to the present invention, by preparing a tangerine rich in vitamins A, C and E and the like and easily ingested into fruit, it is helpful for fatigue recovery, skin care, cold prevention and arteriosclerosis, Ginger juice containing gingerbread and pine needle juice containing vitamins and minerals are added together to protect the intestines, antioxidant activity, fatigue, skin disease, bronchitis, high blood pressure prevention, cholesterol suppression, cold prevention, low calorie The addition of oligosaccharides with the help of obesity prevention, blood sugar control, cholesterol improvement, immunity enhancement and the like, and also has the effect of providing a high-quality fruit good taste and flavor and excellent taste in frozen aging.

Description

Manufacturing method of healthy food tangerine {METHOD FOR MANUFACTURING HEALTHFUL FRUITS PRESERVED IN HONEY}

The present invention relates to a method for producing tangerine fruit, and more specifically, oligosaccharides, ginger juice, pine needle juice and the like added to the production of tangerine fruit, which is beneficial to health, has a good taste and aroma, and has excellent taste. It is about a method.

A common fruit, also known as a confection, is a kind of Korean confectionery. It is described as a method of soaking and keeping it soaked in honey and stored for a long time. Although it is classified into pickled fruit, stewed fruit, and dried fruit, it is mainly ginseng, lotus root, bellflower, peach, and bamboo shoot. It is classified into a specialty, a Dong-a and a passer-by.

These fruits have been used in rites, weddings and various banquets since ancient times, and since they are manufactured using expensive honey, they have been treated as valuable foods by Koreans. Although it has been used, in recent years due to the development of sugar technology can be manufactured using sugar instead of expensive honey has been widely used as a snack and convenience of the general public.

It is disclosed in Korean Patent Publication No. 84-001208 as a conventional method of manufacturing a pastry, which is manufactured to produce the aroma and taste of the pastry while maintaining the main ingredients such as fresh ginseng intact. Supplying and handling of raw materials such as fresh ginseng is difficult, and there is a problem that takes a long time to manufacture.

In addition, the conventional tablets contain a lot of sugar, which has been found to be the main cause of adult diseases, such as diabetes, can cause adult diseases, and because it can cause obesity due to high calorie, there is little health benefits that can be obtained by ingesting it, because the general public It is not suitable as a nutritional supplement for the health of the, and the variety of fruits and vegetables that are usually produced is not limited, but limited to a few, and the preference is also a major cause of not receiving consumers' continued preference.

The present invention has been made to solve all the above problems, by preparing a tangerine with abundant vitamins A, C and E and high preference as a fruit, fatigue recovery, skin care, cold prevention and It helps to harden the arteries, and adds ginger juice, which contains ginger roll, and pine needle juice, which is rich in vitamins and minerals, to protect the intestines, prevents antioxidant activity, fatigue, skin diseases, bronchitis, and high blood pressure. It is good for suppressing cholesterol and preventing cold, and adding low-calorie oligosaccharides to prevent obesity, control blood sugar, improve cholesterol, enhance immunity, etc. Also, it is freezing and ripening with high quality healthy tangerine with good taste and aroma and excellent taste. It aims at providing the manufacturing method.

The present invention is a washing step of dipping the tangerine in brine and then rinsing with vinegar; Cutting the cut tangerine in the longitudinal direction to make a tangerine slice; Filling the tangerine pieces in the stew container; Putting the syrup containing ginger juice and pine needle juice into the simmering container and cooking step; A cooling step of taking out the slice of tangerine stewed in the simmering step and cooling it; It provides a method of producing a healthy tangerine tablet comprising; and a freezing step of aging the cooled slice of tangerine in the freezer.

At this time, the syrup of the present invention comprises 10 to 20 parts by weight of water, 15 to 30 parts by weight of sugar, 10 to 15 parts by weight of oligosaccharide, 0.5 to 5 parts by weight of ginger juice and 0.5 to 5 parts by weight of pine needle juice per 100 parts by weight of the tangerine. .

In addition, the washing step of the present invention is characterized in that the tangerine soaked in brine for 15 to 45 minutes.

In addition, the cutting step of the present invention is also characterized by cutting into slices of tangerine 0.2 ~ 1cm thick.

Furthermore, the filling step of the present invention is also characterized in that the filling of the tangerine pieces so as not to move inside the simmering container.

In addition, the stewed step of the present invention is cooked for 0.5 to 1.5 hours, it is characterized in that it is cooked by keeping on medium heat after boiling in high heat.

In addition, the ginger juice of the present invention is characterized in that it is made by adding water to ginger and boiled for 1 to 3 hours, then taking out the dregs and adding 0.5 to 1.5 hours after adding oligosaccharides.

In addition, the pine needle juice of the present invention is made by dipping pine needles in brine for more than one day to remove the rosin, then picking pine needles dried in the shade, mixed dried pine needles and sugar in a weight ratio of 1: 1 and then filtered pine needles It also has its features.

According to the present invention, vitamins A, C and E, etc., which is abundant and high in preference to make tangerine can be easily ingested, it is helpful for fatigue recovery, skin care, cold prevention and arteriosclerosis.

In addition, Ginger juice containing gingerbread and pine needle juice, which is rich in vitamins and minerals, are added together to protect the intestines, antioxidant activity, fatigue, skin diseases, bronchitis, high blood pressure, cholesterol suppression, and cold prevention. Has a beneficial effect.

In addition, by adding oligosaccharides having a low calorie, it is helpful in preventing obesity, controlling blood sugar, improving cholesterol, enhancing immunity, and the like, and it is also effective in providing high-quality fruits and vegetables with good taste and aroma and good taste in frozen ripening.

Furthermore, tangerines can be made using 'non-commodity' citrus fruits that are not a big income for the tangerine farmers, which can generate additional profits and produce and sell new tablets and products that are tasty and healthy. There is also an effect.

1 is a flowchart according to a manufacturing method of the present invention.

The inventors of the present invention contain a lot of sugar, which has been found to be the main cause of adult diseases, such as diabetes, can cause adult disease, and can cause obesity due to high calorie, there was little health benefits that can be obtained by ingesting it Therefore, it was not suitable as a nutritional supplement to support the health of the general public, and it was recognized that there are problems that do not receive consumer's continuous preference because it is limited to a few because the kinds of fruits usually produced are not diverse.

As a result of repeated research and efforts to solve the above problems, the present inventors make vitamins A, C, and E rich and high-purity tangerine by making it easy to consume, recovering fatigue, skin care, and cold. It is helpful for prevention and arteriosclerosis, and also protects the intestines by adding ginger juice, which contains ginger roll, and pine needle juice, which is rich in vitamins and minerals, to antioxidants, fatigue, skin disease, bronchitis, It has a beneficial effect on preventing high blood pressure, suppressing cholesterol, preventing cold, and adding low-calorie oligosaccharides to help prevent obesity, control blood sugar, improve cholesterol, enhance immunity, etc. The present invention has been completed regarding a method for producing healthy tangerine, which can provide high quality fruit.

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.

Generally, tangerine is an evergreen broad-leaved arboreous tree of Rhesus annuus, which is distributed in Korea, China, Japan, Southeast Asia, etc., and is mainly grown in Jeju Island in Korea. It is high in C and E and rich in calcium, which is good for the general health as well as healthy children and pregnant women. It is effective in preventing colds, hardening of arteries, digestive disorders, fatigue and skin care.

These mandarin oranges are categorized from 'No. 1' below 51 mm to 'No. 10' above 78 mm according to the diameter and weight according to standard specifications.

In addition, small tangerines below '1 and' and large tangerines above '9 and' should not be distributed outside Jeju Island in accordance with the Ordinance on Citrus Production and Distribution for quality control and quantity control of citrus in Jeju Island. It is a 'non-commodity' citrus fruit, and '2' is also not sold directly due to its small size, and is mainly sold only for processing or discarded because it is discarded in the tangerine field. Since a lot of tangerines called 'pachi', which are not worth producing, it is necessary to utilize many tangerines that are not actually sold on the market due to their size and quality.

Therefore, although the present invention may use normal size tangerine that can be used for reproduction, it is preferable to discard the tangerine farmer since it can be used to produce tangerine fruit using 'non-commodity' citrus fruits that do not make much income to the tangerine farmer. The tangerine can produce additional profits, and can produce and sell new tablets and products that are tasty and beneficial to health.

To this end, in the method for producing a healthy tangerine tablet according to the present invention, as shown in the flow chart of Figure 1, first dipped tangerine in brine and then take out the washing step (S10) to wash with vinegar.

The washing step (S10) is to remove harmful residues such as pesticides, preservatives and drugs that can be artificially included during the cultivation, storage and transportation of tangerine, soaking the tangerine in light salted water, and then washed with vinegar.

At this time, the washing step (S10) is preferably made by immersing the tangerine in salt water for 15 to 45 minutes, which increases the frequency and time of contact with the tangerine and brine increases the washing effect of the residue, as well as the salt of tangerine As the salty taste is added, the tangerine taste becomes sweeter, and sterilization effect can be obtained.

In addition, when washing the tangerine with vinegar because the solubility in the residue is high because the residue is washed well, the cleaning effect is large, and also with anti-oxidation and stain removal effect can be obtained with sterilization effect.

After performing the washing step (S10), to cut the washed tangerine in the vertical direction to perform a cutting step (S20) to make a slice of tangerine. The cutting step (S20) to cut the washed tangerine in the vertical direction with the peel included so that the shape of the tangerine is maintained as it is.

At this time, the cutting step (S20) is preferably cut into slices of 0.2 ~ 1cm thick tangerine, which is a syrup is absorbed evenly in the tangerine slices during the manufacturing process to be well cooked, to prepare a size that the intake is easy to eat For sake.

After performing the cutting step (S20), the filling step (S30) of filling the tangerine pieces in the stew container. The filling step (S30) is to put the sliced mandarin orange slices inside the simmering container so that the tangerine slices are filled without empty space so as not to move, which makes a large amount of fruit at once, sliced tangerine slices This is to keep the shape as it is.

After performing the filling step (S30), putting the syrup containing ginger juice and pine needles juice into the simmering container to perform the simmering step (S40).

The simmering step (S40) is to put the syrup, cooked tangerine slices filled in the simmering container for 0.5 to 1.5 hours, boiled in medium heat and boiled in medium heat until the sugar is absorbed into the slices of tangerine and raw materials In the middle of boiling, remove the foam, and if a lot of foam is quickly removed from the simmering container and put on a plate.

The syrup includes 10 to 20 parts by weight of water, 15 to 30 parts by weight of sugar, 10 to 15 parts by weight of oligosaccharide, 0.5 to 5 parts by weight of ginger juice, and 0.5 to 5 parts by weight of pine needle juice per 100 parts by weight of the tangerine.

At this time, the oligosaccharide is a non-fermentable sugar having a sweetness like sugar and low calorie and low calorie, and having a viscosity similar to sugar or starch syrup, having good preservation and colorless transparency, and having a physiologically active function. . In addition, the oligosaccharide has a sweetness of 50 to 60% of the sugar, and exhibits the sweetness and taste improvement effect of the food, and because of the low water activity, it is excellent in moisture retention, and the germicidal properties are high, so as to increase the wettability and quality preservation of the food. It is effective to let.

In addition, the oligosaccharide is effective in preventing caries, and contains non-fermentable sugars such as isomaltose, and has a physiological function of promoting intestinal metabolism by propagating bifidus bacteria in the human body.

And, the ginger juice is made by putting ginger in water and boiled for 1 to 3 hours, then the dregs are taken out, the oligosaccharides are mixed in the juice and mixed for 0.5 to 1.5 hours.

These ginger juices contain gingerol, a spicy ingredient, which has pharmacological effects such as lipid lowering effect, antibacterial effect, tumor suppression, cold prevention and DNA damage suppression, relieves headache, reduces vomiting and blood pressure. It works to lower your health benefits.

In addition, the addition of ginger juice produces a spicy and a mild aroma in the tangerine, and the spicy and sweet taste of the ginger combines with each other to give a different taste. You can feel the unique flavor that you could not feel.

In addition, the pine needle juice is soaked pine needles in brine for more than one day to remove the rosin, and then dried pine needles and dried in the shade, and then mixed dried pine needles and sugar in a weight ratio of 1: 1, and then filtered pine needles about a year later Make.

Pine needles contain proteins, glycogen, terpene, chlorophyll, tannins, calcium, iron, phosphorus, and vitamins A, C, and K, which protect the intestines, antioxidant activity, fatigue, skin diseases, bronchitis, and high blood pressure. It has a beneficial effect on prevention, cholesterol suppression and cold prevention.

Terpene, in particular, is one of unsaturated fatty acids. It is known to be effective in preventing and treating hypertension and arteriosclerosis by inhibiting cholesterol, expanding peripheral blood vessels, increasing hormone secretion, and clearing blood. Lowering helps with diabetes, chlorophyll and tannins are known to help digestion and have a bactericidal action.

In addition, the pine needle juice made of these pine needles is warm and non-toxic, so can be used throughout regardless of the constitution, rich in various nutrients, and also acts as a natural preservative.

Thus, pine needle juice has a refreshing scent peculiar to bitterness and pine needles, so when ingesting the tangerine with pine needle juice added with ginger juice, in combination with the spicy taste of ginger can offset the strong sweetness of the tangerine tablet to some extent, In addition to the sweetness of tangerine, you can taste various flavors such as spicy and bitter tastes, so you can feel unique and new flavors.

After performing the simmering step (S40), after performing the cooling step (S50) to take out the simmered tangerine slices in the simmering step (S40), and then put the cooled tangerine slices in the freezer (S60) To perform.

As such, by cooling the sliced mandarin orange slices and freezing them in a freezer, not only can you feel the inherent deep taste of tangerine without destroying nutrients, but also it is convenient to eat, and can be stored and eaten for a long time.

After all, the method of producing a healthy tangerine according to the present invention by preparing a tangerine with abundant vitamins A, C and E and high preference as a fruit, fatigue recovery, skin care, cold prevention and arteriosclerosis Ginger juice containing gingerbread and pine needle juice, which are rich in vitamins and minerals, are used together to protect the intestines, antioxidant activity, fatigue, skin diseases, bronchitis, and prevention of high blood pressure and cholesterol. It is beneficial to prevent colds, and adds low-calorie oligosaccharides to help prevent obesity, control blood sugar, improve cholesterol, enhance immunity, etc. Also, it can produce high-quality fruits and vegetables with good taste, aroma and preference for frozen ripening. will be.

The present invention is not limited to the above-described embodiments. Anything having substantially the same constitution as the technical idea described in the claims of the present invention and achieving the same operational effect is included in the technical scope of the present invention.

Claims (8)

Washing step of dipping the tangerine in brine and then rinsing with vinegar;
Cutting the cut tangerine in the vertical direction to make a slice of tangerine 0.2 ~ 1cm thick;
Filling the tangerine pieces in the stew container;
Syrup containing 10 to 20 parts by weight of water, 15 to 30 parts by weight of sugar, 10 to 15 parts by weight of oligosaccharide, 0.5 to 5 parts by weight of ginger juice and 0.5 to 5 parts by weight of pine needle juice is added to the simmering container. 1.5 hours cooking is the stewed step;
A cooling step of taking out the slice of tangerine stewed in the simmering step and cooling it; And
Including a refrigeration step of ripening the sliced oranges in the freezer; including,
The ginger juice is made by putting ginger in water and boiled for 1 to 3 hours, then taking out the dregs, adding oligosaccharides and boiled for 0.5 to 1.5 hours,
The pine needle juice is soaking pine needles in salt water for more than one day to remove the rosin, and then dried pine needles and dried in the shade, mixed dried pine needles and sugar in a weight ratio of 1: 1 and then filtered pine needles, characterized in that made by filtering Method of manufacturing a fruit.
The method of claim 1,
The washing step is a method of producing a healthy tangerine fruit characterized in that the tangerine is soaked in salt water for 15 to 45 minutes.
The method of claim 1,
The filling step is a manufacturing method of healthy tangerine tablets, characterized in that the filling of the tangerine pieces so as not to move inside the simmering container.
The method of claim 1,
The stewed step is cooked for 0.5 to 1.5 hours, boiled in a high heat and then cooked by maintaining a medium heat cooked healthy tangerine fruit.

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