KR101701875B1 - Manufactoring method of process food using the citron and process food thereof - Google Patents

Abstract

The present invention relates to a process for producing processed foods using citron and a processed food product using the citron produced thereby. More particularly, the present invention relates to a process for producing citron, The present invention relates to a process for producing processed foods using citron, and a processed food product using the citron produced by the process.
The present invention relates to a method for producing a citrus fruit, comprising the steps of: washing washed citrus fruit with a shell and cutting the citrus fruit into a slice, processing the citrus pieces with seeds removed, mixing the citrus pieces with saccharides to produce a mixture, Wherein the citron pieces are 5 to 20 mm in thickness and the citron pieces and the saccharides are mixed at a weight ratio of 1: 1, and the aged ingredients are aged Is aged for 3 days to 4 days at room temperature of 20 ° C to 25 ° C to improve the preservation period of the mixture produced in the mixing step and the drying step is carried out by the saccharide of the aged mixture through the aging step A primary drying step of drying the mixture for 3 hours to 6 hours in the sun to remove the generated moisture, To semi-dry it is characterized in that it comprises a secondary drying step of the low temperature during drying at 40 ℃ to 45 ℃ 9 hours to about 12 hours.

Description

TECHNICAL FIELD [0001] The present invention relates to a process for producing processed foods using citron, and a process for producing processed foods using citron,

The present invention relates to a process for producing processed foods using citron and a processed food product using the citron produced thereby. More particularly, the present invention relates to a process for producing citron, The present invention relates to a process for producing processed foods using citron, and a processed food product using the citron produced by the process.

Yuzu is a kind of citrus fruit belonging to the Yonghwangseong region in the world. It is cultivated in Korea, China and Japan originating from the Yangtze River upstream of China. It is mainly produced in south coast region of South Jeolla Province and Kyongnam Province in Korea. Especially Korean citron is famous for its fragrance and unique flavor compared to Chinese or Japanese citrus, and it is very popular in China and Japan. Some 20,000 tonnes are produced each year in Goheung, Wando, Jangheung, Jindo in Jeollanamdo, Geoje, Namhae and Tongyeong in Gyeongsangnam-do.

Citrus fruits have the drawback that they can not reproduce because they have strong bitter taste even when the characteristics of the fruit are ripe, and they have a drawback that the juice content is 70% or less and the juice is not juice due to a lot of pectin. Until now, the only way to use it was to consume sugar and use it as winter citron tea. Therefore, Yucchi farmers can not get enough income because of overproduction and consumption.

Yuzu contains vitamin C 7 times more than oranges and other vitamin B complexes, E, P and carotine, etc. than any other citrus fruits. Recently, it has been reported that limonin (nomilin), a powerful anticancer compound from grapefruit in the United States and Japan, is contained in citron more than 5 times that of grapefruit, The monoterpene limonene has been found to have the highest content among citrus fruits. It also contains large amounts of pravonoid compounds such as carvone, coumarin, and terpinene, which are well known for its anti-cancer, anti-aging and antioxidant properties.

Citron is a fruit that must be eaten with shells because it contains a large amount of these physiologically active substances in the shell. Until now, the use of citron has been mainly used as a citron. About 60% of the sugar has been stored in pulp, and a certain amount of water has been used as a car. In recent years, citron juice sold in some companies has been added to water, The effective physiologically active substance of the present invention can hardly be used. Yuza is characterized by bitter taste because naringin, which is the main component of bitter taste, is contained in a larger amount than other citrus fruits, and unlike citrus fruits, it does not have naringinase enzyme that decomposes naringin, The content of pectin is more than three times that of other citrus fruits.

In order to solve the above-described problems, a method of manufacturing a citron tea has been disclosed in Japanese Patent Application Laid-Open No. 1987-001661. In the above-described citron tea manufacturing method, the citrus fruit is rapidly cooled to minus 45 ° C, stored at -25 ° C, thawed, and crushed in a stock solution of raw citrus fruit, mixed with an additive liquid such as cornstarch and sugar One way.

The method of manufacturing the citron tea is difficult because it is difficult to store because it is made from a raw stock of citron tea and it is very inconvenient to use citron tea because it uses a liquid or gel citron tea to eat citron tea. , There is a lot of stickiness due to the province.

In addition, in the conventional patent registration publication No. 0840876, there is described a citron tea and a manufacturing method thereof. The citron tea and the manufacturing method thereof as described above include a slicing step of removing seeds from a living bean and thinning the pulp and citron, a freeze-drying step of rapidly cooling the cut pulp and citron until they are cooled at a temperature of 40 ° C to minus 65 ° C, A method of preparing a granular product, comprising the steps of: granulating a freeze-dried flesh and citron into granules; mixing the functional mixture with granules prepared by the granulating step; and mixing the functional granules with the functional mixture And a packaging step of carrying out the method.

The citron tea and the preparation method thereof are prepared by mixing citron granules crushed in a granular form into hot water and drinking it. It is easy to store and carry, but it loses the flavor and texture of the citron, There is a problem that the intake method is limited.

Disclosure of the Invention The present invention has been proposed in order to solve the above-mentioned problems. It is an object of the present invention to provide a citrus fruit which is easy to use and store and maintains the flavor and texture of the citron, A process for producing processed foods using citron, and a processed food using citron produced by the process.

In order to accomplish the above object, the present invention provides a process for producing processed foods using citron, the process comprising the steps of: cutting washed citron fruit with slices into pieces, processing the citron pieces with seeds removed, A fermentation step of fermenting the fermented mixture, and a drying step of drying the fermented mixture, wherein the citron pieces have a thickness of 5 mm to 20 mm , The citron pieces and the saccharides are mixed at a weight ratio of 1: 1, and the aging step is aged for 3 to 4 days at room temperature of 20 to 25 ° C to improve the preservation period of the mixture produced in the mixing step , The drying step is carried out so that the mixture is aged for 4 hours to 6 hours in the sun to remove water produced by the saccharide of the aged mixture through the aging step And a secondary drying step of low temperature drying at 40 ° C to 45 ° C for 9 hours to 12 hours to semi-dry the mixture from which moisture has been removed through the primary drying step do.

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The present invention is characterized by processed foods using citron produced by the above-described method.

As described above, according to the present invention, it is possible to provide a new type of citron processed food while eliminating the characteristic bitter taste due to the removal of citron seeds and maintaining the unique flavor and texture of citron, The beneficial active ingredient of citron can be easily ingested without a sense of discomfort, which can greatly contribute to the public health.

In addition, the present invention relates to a dried and semi-dried citron processed food, which can be used as a tea as a liquid processed food, can be easily stored and transported, consumes a small amount of saccharides such as sugar and can be used as a synthetic preservative (preservative) (Coloring matter), and synthetic sweetener (sodium saccharin) are not used at all, and the preservation ability to maintain the citron original shape and the delicious taste and unique taste of citron are provided, so that it can be used for salads, snacks and snacks.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a process for producing processed foods using citron according to an embodiment of the present invention;
FIG. 2 is a view illustrating a processed food product using citron according to an embodiment of the present invention, which is produced by the process for producing processed food using citron.

Hereinafter, a method for manufacturing processed foods using citron according to the present invention and processed foods using citron manufactured by the method will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flowchart illustrating a method of manufacturing a processed food using citron according to an embodiment of the present invention. FIG. 2 is a flowchart illustrating a method of manufacturing processed food using citron according to an embodiment of the present invention. to be.

In the drawings, the same reference numerals are given to the same elements even when they are shown in different drawings. In the drawings, the same reference numerals as used in the accompanying drawings are used to designate the same or similar elements. And detailed description of the configuration will be omitted. Also, directional terms such as "top", "bottom", "front", "back", "front", "forward", "rear", etc. are used in connection with the orientation of the disclosed drawing (s). Since the elements of the embodiments of the present invention can be positioned in various orientations, the directional terminology is used for illustrative purposes, not limitation.

As shown in FIG. 1, the process for producing processed foods using citron according to an embodiment of the present invention includes a citron fruit (hereinafter referred to as citron) harvested in November of the year, Is washed with vinegar and water (S10).

The washed citron is drained into a teacup to remove water, and the washed citron is cut into circular pieces having a thickness of 5 mm to 20 mm to produce citron pieces (S20).

At this time, the citron slices along with the husks in a shape perpendicular to the inner skin, because it prevents the ripening of the perilla and the flesh to prevent deterioration of the quality, maintains the shape of the citron circle, .

In addition, the seed located inside the sliced flesh of the citrus fruits is removed (S30).

At this time, the yuzu can not be consumed and it is removed because it gives a bitter taste. It is preferable to remove the citrus juice by hand using a fork or the like so as not to lose the citrus juice.

The seeds from which the seeds have been removed are mixed with saccharides such as sugar, honey, oligosaccharides and the like at a weight ratio of 1: 1 (S40)

That is, 100 parts by weight of the citron-removed citron is mixed with 100 parts by weight of the saccharide to form a mixture. The saccharide is sweetened and helps to relieve fatigue as is known.

At this time, the saccharide may be used in combination with one or more of sugar, honey, and oligosaccharides.

The mixture is aged at a room temperature of 20 to 25 DEG C. (S50)

At this time, the aging period is preferably from 3 days to 4 days, and if it is before 3 days, the preservation period of the citron mixed with the saccharide is affected and the preservation period is reduced. In addition, when the aging period exceeds 4 days, the color of the citron changes, and the unique nutritional components of the citron disappear and the function required by the present invention is lost.

The aged mixture is subjected to an osmotic pressure of sugars and citron during aging, and moisture of the citron escapes to generate water. In order to remove the generated water, the aged mixture is recovered into a tray and dried (S60), and the primary dried mixture is secondarily low-temperature dried at a low temperature (S70)

At this time, the primary drying is preferably carried out for about 4 hours to 6 hours in the sunlight, and the secondary drying is preferably carried out for about 9 hours to 12 hours at a low temperature of 40 to 45 ° C.

The present invention produced by the above-described manufacturing method is as shown in Fig. 2, and can be dipped in water and can be used as a car as in the case of processed liquid foods such as liquefied processed foods, is easy to store and carry, Preserved and preserved taste, delicious texture and unique taste of citron provides a salad, snacks, and can be used as a snack.

Example  One

(1) washing step

2kg of citron using vinegar and water to remove dirt and dust on the surface of citron.

(2) Slice step

The washed citron together with the shell produces a circular citron piece having a thickness of 1 cm perpendicular to the inner skin. At this time, it is noted that the peel and flesh of the citrus fruits are torn and the quality is lowered.

(3) Removal step

And the yuzu seed which is the ineffective part is removed from the citron pieces which are processed through the slicing step. In order to prevent loss of citron juice, it is removed by hand using a fork or the like.

(4) Mixing step

100 g parts by weight of the seeds from which the seed has been removed are mixed with 100 g parts by weight of sugar to prepare a mixture.

(5) Aging step

The mixture is aged at a temperature of 20 ° C to 25 ° C at room temperature. The aging period is preferably about 3 to 4 days.

(6) Primary drying step

The aged mixture is allowed to dry in the sun for 5 hours. At this time, to remove water and water generated by the osmotic pressure phenomenon of citron fruit and sugar, it is dried in a tray and dried.

(7) Secondary drying step

The primary dried mixture is cryogenically dried at a low temperature of 40 캜 to 45 캜. Herein, it is preferable that the drying time is about 15 hours for the first dried mixture to be completely dried, and the citron pieces processed until the second drying step maintains the shape of the perilla and the pulpy, Immerse in water and drink by car.

Example  2

(1) washing step

2kg of citron using vinegar and water to remove dirt and dust on the surface of citron.

(2) Slice step

The washed citron together with the shell produces a circular citron piece having a thickness of 1 cm perpendicular to the inner skin. At this time, it is noted that the peel and flesh of the citrus fruits are torn and the quality is lowered.

(3) Removal step

And the yuzu seed which is the ineffective part is removed from the citron pieces which are processed through the slicing step. In order to prevent loss of citron juice, it is removed by hand using a fork or the like.

(4) Mixing step

100 g parts by weight of the seeds from which the seed has been removed are mixed with 100 g parts by weight of sugar to prepare a mixture.

(5) Aging step

The mixture is aged at a temperature of 20 ° C to 25 ° C at room temperature. The aging period is preferably about 3 to 4 days.

(6) Primary drying step

The aged mixture is allowed to dry in the sun for 5 hours. At this time, to remove water and water generated by the osmotic pressure phenomenon of citron fruit and sugar, it is dried in a tray and dried.

(7) Secondary drying step

The primary dried mixture is cryogenically dried at a low temperature of 40 캜 to 45 캜. Here, the drying time is preferably about 10 hours, and the citron pieces processed until the second drying step are kept in semi-dry state, Immerse and drink by car.

Experimental Example [Sensory Test]

In this Experimental Example, the sensory test was conducted on the processed citron products prepared through the examples. The sensory test was performed on 100 persons. The results were divided into 5 items such as color, flavor, taste, texture, and overall acceptability.

As shown in Table 1 below, it can be seen that the evaluation was excellent in all items.

Item Example color 9.3 incense 9.6 flavor 9.2 Texture 9.5 Overall likelihood 9.4

The embodiments of the present invention described above and shown in the drawings should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is limited only by the matters described in the claims, and those skilled in the art will be able to modify the technical idea of the present invention in various forms. Accordingly, such improvements and modifications will fall within the scope of the present invention if they are apparent to those skilled in the art.

Claims (5)

A step of mixing the citron pieces and the saccharides to produce a mixture; a step of aging the mixture to aged; and a step of aging the aged mixture, The method of manufacturing a processed food using citron according to claim 1,
The citron pieces have a thickness of 5 mm to 20 mm, the citron pieces and saccharides are mixed at a weight ratio of 1: 1,
The aging step may include aging for 3 to 4 days at room temperature of 20 ° C to 25 ° C to improve the preservation period of the mixture produced in the mixing step,
The drying step may include a first drying step of drying the mixture for 4 hours to 6 hours in sunlight to remove water produced by the saccharide of the aged mixture through the aging step, And a second drying step of low temperature drying at 40 ° C to 45 ° C for 9 hours to 12 hours to half dry the removed mixture.
Processed food using citron produced by the manufacturing method of claim 1. delete delete delete

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