KR102028965B1 - Method for producing citron-salt and citron-salt produced therefrom - Google Patents

Abstract

The present invention relates to a method of manufacturing citron salt and citron salt produced therefrom, and more particularly to citron salt prepared by adding flavor and aroma of citron to salt, to improve flavor in a salt-added dish, The present invention relates to a method of preparing citron salt which provides a component such as vitamin C, vitamin B, hesperidin, sugar, and the like contained in the citron, and a citron salt prepared therefrom.
The present invention comprises the step of preparing a raw material for preparing the washed yuja and salt, and cutting the washed citron to expose the pulp surface, and remove the seed from the pulp noodles to remove the citron seed, A slice step of preparing a sliced citron by slicing to broaden the surface area of the seed removing citron, and adding salt to pickle salt into the sliced citron and stirring for 2 to 5 minutes to prepare a pickled citron, and In order to prevent corruption in the pickled citrus fruit at low temperature refrigerating room at low temperature 0 ℃ to 10 ℃ in the aging step to produce a ripened yugi, and containing the aged citrus in a molding mold in a freeze dryer 22 to -45 ℃ to -35 ℃ 22 to Freeze-drying step of lyophilization for 26 hours to prepare a lyophilized lyophilized body, and pulverized lyophilized lyophilized body to prepare citron salt It is configured to include a milling step.

Description

Method for producing citron salt and citron salt manufactured therefrom {Method for producing citron-salt and citron-salt produced therefrom}

The present invention relates to a method of manufacturing citron salt and citron salt manufactured therefrom. More specifically, citron salt is prepared by adding flavor and aroma of citron to salt, and improves flavor in cooking with added salt. To provide consumers with ingredients such as vitamin C, vitamin B, hesperidin, and sugars in citron.

Citron is the fruit of citrus junos, an evergreen shrub to the dicotyledonous rats. It has a light yellow crusty shape, tastes sour but has a good aroma and tender flesh.

From ancient times, Dongbogam says that the winter season is not a toxic fruit, and its taste is sweet and removes bad energy from bones, which relieves the poison and cools the chest because of its cool nature, and removes the smell of the drinker's mouth. It is.

In addition, citron contains three times more vitamin C than lemon, which is good for cold and skin beauty, contains many organic acids that prevent aging and fatigue, and is a limonoid-based limonene compound known as a powerful anti-cancer substance. , nomilin, etc.).

In particular, it is known that citron contains a large amount of compounds of flavonoids such as carvone, coumarin, and terpinene, including limonene, which has high anticancer activity. In addition, vitamin B, sugar, and protein are more than other citrus fruits and contain hesperidin that protects capillaries. It prevents cerebrovascular disorders and wind, and drains and excretes the body's waste products.

However, the citron having excellent nutritional properties and efficacy as described above has a thick skin and a lot of seeds, and the yield is about 12%, which is less than other fruits.

In addition, the acidity is so strong that it is not consumed for reproduction, most of them are used for cooking or marinated in sugar and consumed as citron tea.

In particular, the pulp of citron is made of jam, jelly, yokan, vinegar and drink, and the skin is frozen and dried in vacuo, then used as instant food or powdered and used as spice, and the seeds are squeezed into oil or cosmetic fragrance or neuralgia, Write with arthritis pills.

On the other hand, as mentioned above, citron is difficult to reproduce in spite of its efficacy, so many ingestion methods have been suggested. Among them, the most commonly used ingestion method is to make yujacheong and drink it with citron tea. It is true.

Therefore, there is an urgent need to ingest new foods with high added value beyond the distribution limits of citrons with low shelf life.

In general, salt is 70% to 80% of the production is rock salt, the remainder is sun salt. The sun salt contains dozens of minerals such as calcium and magnesium.

These sun salts are generally used for food without undergoing processing, and in recent years, various kinds of salts have been developed to improve the efficacy of salts.

These salts are not only a neurostimulating agent by controlling osmotic pressure of body fluids in the human body and are involved in acidic acid equilibrium, but also are an important component of digestive fluid and a seasoning seasoning for food. , Granulated seasoning salt (published patent 10-2013-0073212) and black garlic coated salt (published number 10-2014-0050283) including rice flour for preparing salt with fruits or vegetable ingredients are introduced.

The Patent Publication No. 10-2013-0073212 (published date: July 03, 2013) is a step of gelatinization so that the gelatinization degree is 90 to 100% by heating the rice flour in water and heated to 90 to 100 ℃, 1 to 50 wt% of rice flour, 50 to 80 wt% of salt, and 1 to 20 wt% of MSG to prepare seeds, and to granulate by adding 24 parts by weight of binder to 100 parts of the prepared seeds. It is becoming.

Publication No. 10-2014-0050283 (published date: April 29, 2014), the step of preparing a black garlic concentrate of 25Brix ° to 35Brix °, and added 45 ° C to 45 ° C while stirring after adding salt to the high-speed mixing dryer First drying at 55 ° C. for 35 minutes to 45 minutes, spraying the black garlic concentrate on the dried salt while stirring in the high speed mixing dryer, and coating the black garlic concentrate while stirring in the high speed mixing dryer. The black garlic coated salt prepared through the second drying step of the salt at 35 ° C. to 45 ° C. for 10 minutes to 20 minutes has been published, and various kinds of salts as described above have been developed.

The present invention has been proposed to solve the above-mentioned problems, the object of providing a method of preparing citron salt easily ingesting components such as vitamin B, vitamin C, limonene, hesperidin, and the like citron salt There is this.

In other words, it does not use any chemical additives in the skin and flesh of the citron so that it can be easily consumed without destroying the vitamin B, vitamin C, limonene and hesperidin contained in the citron, The purpose is to provide citron salt with added flavor and aroma.

In addition, the purpose of the present invention is to prepare a citron salt other than citron intake or citron tea, which is a general citron ingestion method, to increase the frequency of intake and increase the consumption of citron, thereby providing a food for escaping the shelf life and distribution limits of citron.

Problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

According to the present invention, the method for preparing citron salt according to the present invention comprises preparing a raw material and preparing the washed yuza and salt, and cutting the washed citron so that the pulp noodles are exposed, and the seed is removed from the pulp noodles. Citron seed removing step to remove the seed removal citron by removing, the slice step of preparing a slice citron by slicing to increase the surface area of the seed removal citron, and after adding salt to pickle salt in the slice citron to 2 minutes to 5 minutes A pickling step of preparing pickled citron by stirring for minutes, and a step of ripening the pickled citron at 0 ° C. to 10 ° C. in a low temperature freezer compartment to prepare a matured citron, and putting the aged citron in a mold and in a freeze dryer. Freeze-drying step of producing a lyophilized lyophilized body by freeze-drying at 45 ℃ to -35 ℃ for 22 to 26 hours, and the lyophilized lyophilized body Pulverized, it is configured to include a grinding step for producing a barbed salt.

In the step of removing citron seed, the pulp surface is transported in a state seated on the conveyor belt and is seated on the surface of the vibrator, and the citron seed is removed from the pulp surface by vibration and centrifugation of the vibrator. Get

The pickling step is preferably 43 to 49 parts by weight of the salt with respect to 100 to 140 parts by weight of the slice citron.

In the pulverizing step, the aged citron freeze-dried body is pulverized to have a granule shape of 2 mm to 3 mm in size.

In the pulverizing step, the aged citron freeze-dried body is pulverized to have a powder form of 0.1 mm to 0.5 mm in size.

The present invention is characterized in that the citron salt is produced by any one of the above production method.

As described above, according to the present invention, there is an effect of easily ingesting components such as vitamin B, vitamin C, limonene, citric acid, hesperidin, and sugars contained in citron.

In particular, the present invention has the effect of increasing the nutrients by adding to the intake of the cooking and adding flavor and aroma of the citron to the cooking to improve the flavor than conventional cooking.

In addition, the present invention, when added for the purpose of matching the seasoning to the food to be ingested, the richness of the citron and the unique sourness adds a rich taste to the cooking so that even if a small amount is added to make enough liver of the liver appearing in modern people Natural seasoning is an alternative to the problem of intake.

In addition, vitabin C in citron gives skin elasticity and is effective in relieving fatigue. It contains hesperidin, an active substance of vitamin P, which prevents aging and reduces cholesterol while protecting capillaries, cerebrovascular disorders, It helps to prevent wind, drainage and excretion in the body.

In addition, unlike ordinary salt, citron salt with the taste and aroma of citron has the effect of greatly improving the preference when consumers buy salt, increases the consumption of citron as a raw material and limits the life and distribution of citron Has the effect of solving.

1 is a citron salt manufacturing method according to an embodiment of the present invention,
Figure 2 is a citron salt prepared by the method of manufacturing citron salt according to an embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings will be described in detail the method of manufacturing citron salt according to the present invention and the citron salt produced therefrom.

1 is a citron salt manufacturing method according to an embodiment of the present invention, Figure 2 is a citron salt manufactured by a method of manufacturing citron salt according to an embodiment of the present invention.

Citron salt manufacturing method according to an embodiment of the present invention, as shown in FIG. 1, the raw material preparation step of preparing and washing the screened citron and salt, and cut the exposed citron to expose the pulp surface And a citron seed removing step of transporting the pulp surface to the vibrating separator seated on the conveyor belt to obtain a seed removing citron, and a slice step of preparing a slice citron by slicing to widen the surface area of the seed removing citron; After adding salt to pickle salt in sliced citron and stirring for 2 to 5 minutes to prepare the pickled citron, and low-temperature maturation at 0 ℃ to 10 ℃ in a low-temperature cold storage room to prevent corruption in the pickled citron A maturation step of preparing a maturing citron and the maturing citron in a mold to freeze for 22 to 26 hours at -45 ℃ to -35 ℃ in a freeze dryer The crude is configured to include a grinding step for producing a freeze-dried to prepare a freeze-dried body aged owner, the owner salt by grinding the aged citrus freeze-dried body.

First of all, the citron used as the main ingredient is thick and unbreakable, and it is good to select the ripe citron rich in yellow to orange fragrance.

Here, the reason why the skin is thick and cracked citron is because it contains a lot of hesperidin ingredient that enhances immunity and expands capillaries in the thick white part of the shell.

The hesperidin is an active substance of vitamin P, and is known to prevent aging, reduce cholesterol, protect capillaries, prevent cerebrovascular disorders, prevent wind, and drain and excrete the body.

In addition, citron contains vitamin B, vitamin C, limonene, citric acid, pectin (carbohydrate polymer) and sugars in the flesh to give skin elasticity and help to recover from fatigue.

The citron selected as described above is washed and prepared in a edible state by removing contaminants such as foreign substances or soil, residual pesticides and fertilizers, and prepares an edible salt (S10).

In this process, a bubble washer or ultrasonic cleaner is used to remove and detoxify the residual pesticide and fertilizer in the process of washing the citron.

The bubble washer has a time-saving effect on washing a plurality of citrons by using a bubble to wash up the residual pesticides formed on the surface of the citron shell.

In addition, the ultrasonic cleaner delivers a low frequency ultrasonic vibrator to the surface of the citron shell up to the porous pesticides formed on the surface of the citron shell, thereby cleaning the citron with the cavitation effect.

In general, salt can be used in various types such as sun salt, flower salt, salt, salt and rock salt, it is preferable to use coarse sun salt.

The citron washed as described above is divided into 2 parts and 4 parts, which are seated on the conveyor belt and transferred to the vibrator (S20).

The reason for being divided into 2 to 4 parts is that the flesh surface is seated on the conveyor belt to move without shaking, and also to contact the inner mesh body of the vibrating separator so that the seeds of the flesh surface are separated.

The vibrating separator is separated into the pulp and the seed by three-dimensional vibration, respectively, when the pulp is circumferentially moved to the outside while the pulp is left in the inner body, the pulp remains and the citron leaves the outside body.

Thus, the citron seed is removed from the vibrator, and the seed removal citron remaining only in the pulp and skin of the citron which is the raw material of the present invention is obtained.

Here, the citron seed is bitter or bitter when it is included in the citron salt manufacturing process as an indelible part.

Also, there is no separate grinding process of citron seed, so the seed is completely removed.

As described above, in order to widen the surface area where the salt of the seed removing oil is in contact with each other, the seeded oil is sliced using a blade to prepare a sliced oil having a thickness of 2 mm to 3 mm (S30).

Salt is added to the sliced citron to be pickled with salt, followed by stirring in a vibrating stirrer for 2 to 5 minutes to prepare the pickled citron (S40).

At this time, it is preferable to stir 43 to 49 parts by weight of the salt with respect to 100 to 140 parts by weight of the slice citron.

Here, when salt exceeds 140 parts by weight of sliced citron, the osmotic pressure of the pickled citron increases dehydration and lowers water activity, thus inhibiting the growth of microorganisms, and the salt dissolved in the pickled citrus decreases the oxygen concentration of aerobic bacteria. By inhibiting growth, there is an effect of inhibiting the antiseptic action and the enzyme action by salt, but the content and content of citron decreases because the content of sliced citron is reduced.

On the other hand, when salt is less than 43 parts by weight in 100 parts by weight of sliced citron, nutrients, taste, aroma of citron increases, but there is a concern that the pickled citrus may rot due to the nature of citron.

Therefore, the ratio of the salt is 43 to 49 parts by weight and the sliced citron is 100 to 140 parts by weight in order to add the proper concentration of salt to prevent corruption and the taste, nutrients and flavor of the citron to the maximum salt. It is an alternative solution to the problem of sodium overdose.

In addition, the salt is dried at room temperature for more than 22 hours to 26 hours, it is preferable to use the salt of the sun without moisture and bitter taste is reduced to improve the quality of the salt.

If the concentration of the sodium stirred in the slice citron in the salty state of water is low, the salt does not penetrate properly into the slice citron is not pickled.

Therefore, it causes a problem of lowering the quality of the present invention citron salt.

The pickled citron as described above is aged for 5 to 8 days at 0 ° C. to 10 ° C. in a low temperature freezer in order to avoid discoloration, taste, and flavor change caused by microorganisms or germs (S50).

At this time, in order to make the flesh of the sliced citron more hard, the lemon juice solution may be further added as a gelling agent in a weight ratio of 30 to 50% of the flesh. As a result, the difference in the degree of hardening between the skin and the flesh is reduced, so that the salt infiltration is uniform, resulting in a uniform salty taste in the citron salt.

Such pickling and ripening is the penetration of salt into the tissue of the citron by the pressure of salt penetration.

In the present invention, the slice citron before pickling with salt can be further heated by steam for 5 to 30 minutes until the temperature reaches 50 ~ 60 ℃.

This prevents contamination by harmful microorganisms attached to the surface of the citron during several days of pickling and ripening, and softens the skin (shell) tissue of the citron, allowing salt to penetrate more quickly.

The aged yuzu is placed in a mold and freeze-dried at -45 ° C to -35 ° C for 22 to 26 hours in a freeze-drier to prepare a matured freeze-dried product (S60).

The mold may be formed in a rectangular cylinder shape to form the matured lyophilized body in a block shape. At this time, the mold is formed in a cylindrical shape as well as a rectangular cylinder so as to easily grind the aged citron freeze-dried body will be easily changed by those skilled in the art.

The aged citron freeze-dried body is crushed with a grinder to prepare a citron salt (S70).

At this time, as shown in FIG. 2, when the aged citron freeze-dried body is pulverized to have a size of 2 mm to 3 mm, it is made of granular citron salt, and when the aged citron freeze-dried body is crushed to have a size of 0.1 mm to 0.5 mm It is made of powdered citron salt. That is, the granular citron salt is used for broth and kimchi of broth, and the powdered citron salt is used for stew or herbs, ups and downs and confectionery baking.

At this time, the effect of the citron salt is vitamin B, vitamin C, limonene, citric acid, hesperidin components contained in the flesh of the citron to increase the nutritional value to the food used salt and add flavor and flavor of the citron Add flavor

In addition, the salt is excessively added for the liver of the food and cause an adult disease in modern people. The present invention increases the flavor of the food in small amounts. It is a natural seasoning.

In other words, the taste and aroma of citron can be easily consumed by adding to the salt with high frequency of use, and the citron salt with the flavor and aroma of citron can greatly improve consumer's preferences compared to general salt. It can increase consumption and solve the life and distribution limits of citrons with low shelf life.

In addition, the completed citron salt is packaged and shipped in a packaging container, the packaging container is preferably a sealed container, but is not limited thereto. That is, by packaging in the sealed container it is possible to maintain the quality of the citron salt by preventing moisture or insects, etc. to enter the citron salt.

Example 1

(1) raw material preparation

The ripened citron with thick skin, no cracks and rich in yellow to orange color was selected, and the selected citron was washed with a bubble washer and prepared with edible salt.

(2) yuzu seed removal

Cut the prepared citron in 2 parts to expose the juice surface.

The citron cut into two portions was transferred to a vibrator through a conveyor belt to remove citron seeds.

(3) slice

The citron from which the seeds were removed was sliced to 2 mm.

(4) pickles

100 parts by weight of the sliced citron and 43 parts by weight of salt were pickled by stirring for 3 minutes.

(5) low temperature aging

The pickled citron was low temperature matured at 9 ° C. for 8 days.

(6) freeze drying

The aged citron was placed in a tray mold and stored at -35 ° C. for 22 hours in a freeze dryer to prepare a ripened citron lyophilized body.

(7) crushing

The aged citron lyophilized product was ground to 3 mm to prepare granular citron salt.

Experimental Example 1 (Sensory Test)

In Experimental Example 1, the sensory test was performed on the citron salt prepared in Example 1. The sensory test was carried out on 30 people, and divided into five items such as color, aroma, taste, texture and premise preference, and measured by the symbol scale method of 10 out of 10. The results are shown in Table 1 below.

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

Item Example 1 color 9.5 incense 9.1 flavor 9.6 Organization 9.2 Overall preference 9.35

Example 2

(1) raw material preparation

The ripened citron with thick skin, no cracks and rich in yellow to orange color was selected, and the selected citron was washed with a bubble washer and prepared with edible salt.

(2) yuzu seed removal

Cut the prepared citron into quarters to expose the juice surface.

The citron cut into quarters was transferred to a vibrator through a conveyor belt to remove citron seeds.

(3) slice

The citron from which the seeds were removed was sliced to 3 mm.

(4) pickles

140 parts by weight of the sliced citron and 49 parts by weight of salt were pickled by stirring for 5 minutes.

(5) low temperature aging

The pickled citron was low temperature matured at 2 ° C. for 5 days.

(6) freeze drying

The aged citron was placed in a tray mold and stored in a freeze dryer at -45 ° C. for 26 hours to prepare a ripened citron lyophilized body.

(7) crushing

The aged citron freeze-dried product was ground to 0.2 mm to prepare powdered citron salt.

Experimental Example 2 (Sensory Test)

In Experimental Example 2, the sensory test was performed on the citron salt prepared in Example 2. The sensory test was carried out for 30 people, and divided into five items including color, aroma, taste, texture, and premise preference, and measured by a sign scale method of 10 out of 10. The results are shown in Table 2 below.

As shown in Table 2 below, it can be seen that the overall evaluation was excellent in all items.

Item Example 2 color 9.5 incense 8.9 flavor 8.9 Organization 9.2 Overall preference 9.1

Example 3

In the step (3) of the slice of Example 1, the citron from which the seed is removed is sliced to 3 mm, and then the sliced citron is put and heated in a closed steam generator controlled at a hot water temperature of 60 ° C. When the temperature of the sliced citron reaches 50 ° C, steam heating is performed for 15 minutes thereafter, and (5) the same method as in Example 1 is carried out except that the pickled citron is low-aged at 3 ° C for 3 days at low temperature. To prepare granular citron salt.

The salty taste of citron salt prepared in this way is almost similar to the salty taste of salt according to Example 1, which shows the effect of preparing citron salt in a shorter time, from which the salt penetrates faster by steam heating treatment of citron. It is confirmed.

It is also confirmed that citron flavor is stronger.

This invention can be implemented in other various forms, without deviating from the mind or main characteristic. For this reason, the above-described embodiments are merely examples in all respects and should not be interpreted limitedly. The scope of the present invention is shown by the scope of the claims, which are not limited by the specification text. In other words, all variations and modifications belonging to the equivalent scope of the claims are within the scope of the present invention.

Claims (7)

A raw material preparation step of preparing selected and washed citron and salt,
Cutting the washed citron so that the pulp surface is exposed, and removing the seed from the pulp surface to obtain a seed removal citron;
A slice step of slicing to increase the surface area of the seed removing citron and preparing a slice citron and heating the slice citron with steam for 5 to 30 minutes at a temperature of 50 to 60 ° C. for processing;
A pickling step of preparing pickled citron by adding 43 to 49 parts by weight of the salt with respect to 100 to 140 parts by weight of the sliced citron to be salted in the sliced citron and then stirring for 2 to 5 minutes;
A ripening step of preparing a ripened yuzu by adding lemon juice to the pickled citron at a weight ratio of 30 to 50% of the flesh and low temperature aging at 0 ° C. to 10 ° C. in a cold storage room;
A freeze-drying step of preparing the ripened citron freeze-dried body by lyophilizing the aged citron in a molding mold for 22 to 26 hours at -45 ° C to -35 ° C in a freeze dryer;
Citron salt manufacturing method comprising the step of pulverizing the aged citron freeze-dried body to produce a citron salt. The method according to claim 1,
In the step of removing citron seed, the pulp surface is transported in a state seated on the conveyor belt and is seated on the surface of the vibrator, and the citron seed is removed from the pulp surface by vibration and centrifugation of the vibrator. Obtained citron salt manufacturing method. delete The method according to claim 1,
The grinding step, the citron salt lyophilized manufacturing method of the citron salt is pulverized so as to have a granule shape of the size of 2mm to 3mm. The method according to claim 1,
The pulverizing step, the citron salt lyophilized method is a citron salt manufacturing method that is pulverized so as to have a powder form of 0.1mm to 0.5mm size. delete Citron salt prepared in any one of claims 1, 2, 4 and 5.

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