KR102191206B1 - New fermentation process to control the moisture content of tangerine peel and feed composition manufactured through it - Google Patents

Abstract

The present invention relates to a novel fermentation process for controlling a moisture content of citrus peels and a feed composition prepared thereby. According to the present invention, the novel fermentation process for controlling a moisture content of citrus peels comprises: a step of washing and grinding citrus peels; an inoculation step of inoculating the ground citrus peels with a strain; a fermentation step of fermenting the citrus peels that have gone through the inoculation step; and a pressing step of pressing the fermented citrus peels so that the citrus peels are prepared in the form of a pallet. According to the present invention, a feed composition can be prepared by a novel fermentation process capable of effectively controlling a moisture content of citrus peels without hot air drying or the like. Specifically, according to the present invention, since the novel fermentation process is not based on conventional hot air drying, the novel fermentation process has excellent economic efficiency, can increase the utility of citrus peels, and has no problems in stability or the like.

Description

A new fermentation process that controls the moisture content of citrus fruit and a feed composition manufactured through it {NEW FERMENTATION PROCESS TO CONTROL THE MOISTURE CONTENT OF TANGERINE PEEL AND FEED COMPOSITION MANUFACTURED THROUGH IT}

The present invention relates to a novel fermentation process for controlling the moisture content of citrus gourd and a feed composition prepared therethrough. More specifically, a new fermentation process is applied to the citrus peel, which is generally subjected to a drying process in order to control the amount of moisture contained. Through this, a new fermentation process is provided to control the moisture content of citrus peel, which enables more effective drying of the citrus leaf while reducing energy required for the drying process. In addition, by using the fermentation process according to the present invention, it can be provided as a feed composition with an effective moisture content, other feed additives, and the like.

In recent years, with the development of agricultural technology, the production of fruits such as citrus is also increasing. Due to this increase in production, it became necessary industrially to increase the availability of citrus fruits due to price formation and imbalance in supply and demand, and as a result, the production of processed products such as citrus juice and citrus liquor increased. However, with the increase in production, the generation of citrus peels and debris as by-products or wastes has also increased, and the residues left after the juice of these citrus fruits, especially citrus gourd, are not easily decayed, causing serious environmental problems.

Therefore, in recent years, methods of effectively treating citrus peel have been studied from various angles. Specifically, a method of pulverizing and fermenting citrus leaves or drying them to produce feed, fertilizer or compost is being studied, and an apparatus for producing fermented citrus leaves is also being actively studied.

However, when looking at the actual use cases of citrus peel to date, most of them have been used only as fertilizer or wet feed. This is because the moisture content of the citrus peel is high enough to reach 80 to 95w%, so there is a problem that the process of increasing the moisture content must be additionally performed. For example, if the moisture content is controlled through the process of drying citrus fruits with a moisture content of about 90% by weight, economical efficiency cannot be achieved because the cost and time required for the drying process are considerable. There is a problem that a fire may occur due to the fat contained in the foil. In addition, although a method of controlling the moisture contained in citrus fruits using chemicals is known, citrus fruits whose moisture content is controlled through a chemical treatment process is difficult to use as a raw material for feed, as the stability is not secured. have.

Therefore, there is a need for a study on a method that can effectively lower the moisture content of citrus fruit without stability problems.

Through this, by presenting an economical use plan of citrus fruit that is not used for a certain purpose and its waste amount is increasing, reducing the problem of environmental pollution caused by disposal of citrus or dumping at sea, and various feed or functional feed composition using citrus fruit Can be made to provide.

Prior Art 1 (KR 10-2016-0100442 A) controls the moisture content through a boiling process and a hot air drying process, and has a limitation in that it is difficult to solve the problem recognized in the present invention.

Prior Art 2 (KR 10-2020-0066888 A) discloses a feed composition incorporating a fermentation process, but the fermentation process is for enhancing the activity of functional substances in the feed and not for controlling moisture. That is, prior art 2 is not intended to solve the problem recognized in the present invention as applying a separate drying process to control moisture, and has a clear difference in the principle of solving the problem of fermentation.

KR 10-2016-0100442 A KR 10-2020-0066888 A

It is an object of the present invention to provide a novel fermentation process capable of effectively controlling the moisture content of citrus peel so that a feed composition can be prepared without hot air drying.

An object of the present invention is to be able to improve the activity of an active substance that exerts effects such as antimicrobial properties and growth properties contained in citrus peel.

An object of the present invention is to control the moisture content of citrus fruit through the novel fermentation process, and to provide a feed composition, feed additive, and the like based on this.

In order to achieve the above object, a new fermentation process for controlling the moisture content of citrus peel according to an embodiment of the present invention includes a grinding step of washing and pulverizing citrus peel; Inoculation step of inoculating the strain on the citrus gourd; It may include a fermentation step of fermenting the citrus peel that has undergone the inoculation step, and a compression step of compressing and pelletizing the fermented citrus peel.

In the new fermentation process for controlling the moisture content of the citrus fruit, the inoculation step includes Achromobacter nitriloclastes, Achromobacter paraffinoclastus, Artrobacter globipomis ( Arthrobacter globiformis), Monascus anka, Monascus ruber, Monascus purpureus, Monascus pilosus, Arthrobacter paraffineus, Ar It may be to inoculate any one selected from the group consisting of Arthrobacter rubellus and a mixed strain thereof.

In the new fermentation process for controlling the moisture content of the citrus peel, the fermentation step may be to adjust the moisture content of the citrus peel to 25% by weight or less.

In the new fermentation process for controlling the moisture content of the citrus peel, the fermentation step comprises: a first fermentation drying process for performing the fermentation process while maintaining an isothermal temperature of 20 to 35°C; A second fermentation drying process for performing a fermentation process while heating to 45 to 60° C.; A third fermentation drying process in which the fermentation process proceeds while maintaining the isothermal temperature at 5 to 20°C; A fourth fermentation drying process for performing a fermentation process while heating to 30 to 55°C; And it may be to include a fifth fermentation drying process in which the fermentation process proceeds while maintaining the isothermal temperature of 30 to 45 ℃.

The new fermentation process for controlling the moisture content of the citrus leaf includes a lettuce extract in the third fermentation and drying process; It may be to add a first additive including a plant extract selected from the group consisting of iris extract and mixtures thereof and an organic acid selected from the group consisting of formic acid, lactic acid, malic acid, tartaric acid, citric acid, and mixtures thereof. have.

The new fermentation process for controlling the moisture content of the citrus peel includes, in the fourth fermentation drying process, lactic acid bacteria; A plant extract selected from the group consisting of applemint extract, rosemary extract, basil extract, thyme extract, sage extract, lemon balm extract, parsley extract, chive extract, ginger extract, eucalyptus extract, and mixtures thereof; Any one selected from the group consisting of soy flour, perilla flour, flour, rice flour, coconut powder, almond flour, walnut flour, peanut flour, nut powder, and mixtures thereof; and amylace glyco, sideacex, traneis, lactei It may be to add a second additive containing an enzyme that is any one of sucrey, smaltace and mixtures thereof.

Feed according to another embodiment of the present invention may be prepared by using a novel fermentation process for controlling the moisture content of the citrus peel.

Hereinafter, the present invention will be described in more detail.

A new fermentation process for controlling the moisture content of citrus peel according to an embodiment of the present invention includes a grinding step of washing and pulverizing the citrus peel; Inoculation step of inoculating the strain on the citrus gourd; It may include a fermentation step of fermenting the citrus peel that has undergone the inoculation step, and a compression step of compressing and pelletizing the fermented citrus peel.

The citrus gourd refers to the peel of a mandarin orange. Citrus leaves from Jeju Island are approaching 50,000 to 70,000 tons every year. In addition, the moisture content contained in the citrus peel varies depending on the season in which it is collected, but generally maintains a moisture content of about 80 to 85% by weight. In addition, not only does it cost a lot to proceed with the drying process with such a high moisture content, but there is also a significant economic and technical difficulty in performing an effective drying process by the pact contained in citrus fruit.

Therefore, there is a need for a method to effectively control the moisture content of citrus fruits in order to process them or use them as useful resources.

The inoculation step and fermentation step are for controlling the moisture content contained in the citrus fruit through a microbial fermentation process, and correspond to a fermentation drying process. In particular, in the case of the fermentation drying process proposed in the present invention, since it is not a method of drying by hot air drying and not a method of drying by adding a chemical agent, it is possible to greatly expand the field of application of citrus fruit through securing economical efficiency according to energy saving. . In addition, unlike the method of adding a chemical agent, it has the advantage that there is no problem of stability.

In the new fermentation process for controlling the moisture content of the citrus fruit, the inoculation step includes Achromobacter nitriloclastes, Achromobacter paraffinoclastus, Artrobacter globipomis ( Arthrobacter globiformis), Monascus anka, Monascus ruber, Monascus purpureus, Monascus pilosus, Arthrobacter paraffineus, Ar It may be to inoculate any one selected from the group consisting of Arthrobacter rubellus and a mixed strain thereof.

Preferably, the microorganism in the inoculation step may be Monascus purpureus. Unlike general food waste or food by-products, citrus fruits have a dense structure and a high content of pectin, which makes it difficult to proceed with the fermentation and drying process. However, in the case of inoculating the Monascus purpureus and performing the fermentation process, an effective dehydration effect can be achieved for the moisture contained in the citrus fruit through the fermentation process.

In the new fermentation process for controlling the moisture content of the citrus peel, the fermentation step may be to adjust the moisture content of the citrus peel to 25% by weight or less.

In the fermentation process, in the case of citrus peel, only when the fermentation process is performed by inoculating Monascus purpureus can produce a dehydration effect in which the moisture content of the citrus peel is adjusted to 25% by weight or less.

In the new fermentation process for controlling the moisture content of the citrus peel, the fermentation step comprises: a first fermentation drying process for performing the fermentation process while maintaining an isothermal temperature of 20 to 35°C; A second fermentation drying process for performing a fermentation process while heating to 45 to 60° C.; A third fermentation drying process in which the fermentation process proceeds while maintaining the isothermal temperature at 5 to 20°C; A fourth fermentation drying process for performing a fermentation process while heating to 30 to 55°C; And it may be to include a fifth fermentation drying process in which the fermentation process proceeds while maintaining the isothermal temperature of 30 to 45 ℃.

In the first to fifth fermentation drying processes, isothermal and warming are performed within a certain temperature range. In the case of the above range, as the fermentation process is activated and promoted, the fermentation stage is activated in two or more stages due to the activity of microorganisms, and thus a much superior dehydration effect can be achieved compared to a single isothermal or warming process. Through this, since the moisture content of the citrus peel can be additionally lowered, the introduction of an additional drying process is not necessary or the additional drying process can be greatly shortened.

The new fermentation process for controlling the moisture content of the citrus leaf includes a lettuce extract in the third fermentation and drying process; It may be to add a first additive including a plant extract selected from the group consisting of iris extract and mixtures thereof and an organic acid selected from the group consisting of formic acid, lactic acid, malic acid, tartaric acid, citric acid, and mixtures thereof. have.

In the case of including the first additive, not only the dehydration effect of citrus peel can be improved by promoting the fermentation process, but also the activity of the functional feed can be promoted by increasing the activity of active ingredients such as immunity improvement of the citrus peel.

Preferably, the first additive may further include an apricot extract. When the apricot extract is further included, the effect of enhancing activities such as dehydration effect and immunity improvement may be doubled.

Preferably, the first additive comprises a lettuce extract and 20 to 50 parts by weight of iris extract based on 100 parts by weight of the lettuce extract; It may include 5 to 10 parts by weight of apricot extract and 1 to 5 parts by weight of citric acid. When the first additive according to the above range is used, the dehydration effect on the citrus peel and the activity enhancing effect of the active ingredient can be greatly increased.

The new fermentation process for controlling the moisture content of the citrus peel includes, in the fourth fermentation drying process, lactic acid bacteria; A plant extract selected from the group consisting of applemint extract, rosemary extract, basil extract, thyme extract, sage extract, lemon balm extract, parsley extract, chive extract, ginger extract, eucalyptus extract, and mixtures thereof; Any one selected from the group consisting of soy flour, perilla flour, flour, rice flour, coconut powder, almond flour, walnut flour, peanut flour, nut powder, and mixtures thereof; and amylace glyco, sideacex, traneis, lactei It may be to add a second additive containing an enzyme that is any one of sucrey, smaltace and mixtures thereof.

In the case of using the second additive, the moisture content may be significantly lowered due to the further dehydration reaction to the citrus peel as the second fermentation process proceeds.

Preferably, the second additive comprises a lactic acid bacteria powder, 5 to 20 parts by weight of rosemary extract based on 100 parts by weight of the lactic acid bacteria powder; 10 to 20 parts by weight of ginger extract; 500 to 3000 parts by weight of soy flour; It may contain 10 to 30 parts by weight of a mixed enzyme in which amylase glyco, sideacex, and tranace are mixed.

In the case of the above range, an additional dehydration reaction proceeds effectively, and the effect of greatly lowering the moisture content of the citrus fruit after the fermentation and drying process is completed can be achieved. In addition, the activity of the active ingredients contained in the citrus gourd is more enhanced, so that the effects of improving immunity and promoting growth can be enhanced.

Feed according to another embodiment of the present invention may be prepared by using a novel fermentation process for controlling the moisture content of the citrus peel.

The feed referred to in the present invention includes a thick feed (濃厚飼料) and a roughage (粗飼料). Distribution feed is classified into blended feed and sweet feed according to the blending condition. The feed of the present invention is further comprised of ① corn based sorghum, barley, other grains and sorghum, etc. Mixed grain feed, ② grain by-products such as wheat bran, barley bran, skim bran, etc. are further mixed, ③ soybean sesame, perilla, walnut, rapeseed, flax, etc. , ④ Fish meal, feather meal, meat and bone meal, animal protein feed, ⑤ starch meal, liquor meal, and tofu meal food processing by-products. , ⑥ It may be that a sweet rice feed is prepared in a formulation such as an inorganic feed in which a further mixture of shell powder (貝粉), wheat flour (胡粉), bone meal, phosphoric acid supply agent, and salt is mixed. On the other hand, compounded feeds are made by mixing these sweet rice feeds as raw materials, as well as nutrients such as energy, protein, vitamins, and minerals required by various livestock according to the specification standards, as well as growth promoters and disease prevention agents. Roughage is a basic feed for herbivorous livestock, which is necessary to give a feeling of fullness, and includes rice straw, straw, bean pods, sweet potato vines, acacia leaves, radish leaves, cabbage leaves, seaweed, silage, and hay. For the sake of convenience, forage fees are classified into high quality and low quality by the relevant authorities. High quality forage is mainly forage crops of grasses or green weeds produced by cultivation, green feed, etc., and low quality forages are wild and wild grasses, agricultural by-products and algae (straw, etc.) It refers to self-sufficient feed obtained through simple labor.

In addition, the feed referred to in the present invention may include a feed additive. The feed additive refers to a non-nutrient auxiliary substance that is mixed in a small amount in feed for the purpose of improving the productivity of the breeding individual or producing the individual with improved meat quality. On the other hand, antibiotics, probiotics, enzymes, organic acids, flavoring agents, sweetening agents, antioxidants, various natural substances and functional substances, etc. can be classified as feed additives, and feed referred to in the present invention is defined as including the aforementioned feed additives. do.

The feed includes a powder form, a press-molded pallet form, a mixed bed mixed with a liquid, and the like. However, this is only an example of the feed formulation referred to in the present invention, the feed referred to in the present invention is not limited to a specific formulation.

In the case of a new fermentation process that can effectively control the moisture content of citrus peel provided by the present invention, a feed composition can be prepared without hot air drying or the like. In particular, in the case of the present invention, since it is not based on conventional hot air drying, it is excellent in economic efficiency, and the utility of citrus fruit can be improved, and there are no problems such as stability.

The present invention makes it possible to improve the activity of an active substance that exerts effects such as antibacterial properties and growth properties contained in citrus peel.

The present invention provides a feed composition, feed additive, and the like, by controlling the moisture content of citrus fruit through the novel fermentation process.

1 is a flowchart of a new fermentation process for controlling the moisture content of citrus peel according to an embodiment of the present invention.
2 is a flowchart illustrating a fermentation step of a new fermentation process for controlling the moisture content of citrus peel according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily implement the present invention. However, the present invention may be implemented in various different forms and is not limited to the embodiments described herein.

[Preparation Example 1: Dehydration effect experiment of citrus peel through fermentation drying process]

As shown in Table 1 below, the dehydration rate of the citrus peel was evaluated for each fermentation and drying process while varying the inoculation microorganisms. In the fermentation step, the fermentation drying process was evaluated for each microorganism while maintaining the temperature at 30 to 45°C. On the other hand, each citrus leaf was washed and pulverized.

T1 T2 T3 T4 T5 T6 T7 T8 T9 Inoculation microorganism A1 A2 A3 A4 A5 A6 A7 A8 A9 Fermentation Isothermal Isothermal Isothermal Isothermal Isothermal Isothermal Isothermal Isothermal Isothermal

A1: Achromobacter nitriloclastes

A2: Achromobacter paraffinoclastus

A3: Arthrobacter globiformis

A4: Monascus anka

A5: Monascus ruber

A6: Monascus purpureus

A7: Monascus pilosus

A8: Arthrobacter paraffineus

A9: Arthrobacter rubellus

[Experimental Example 2: Evaluation of moisture content of citrus peel by process]

The moisture content of the citrus peel subjected to the fermentation step of T1 to T9 was evaluated. For objective comparison of each measured moisture content, the moisture content exceeding 25% by weight is X, when the moisture content is 20 or more to less than 25% by weight, 3rd grade, 15 or more and less than 20% by weight 2nd grade, 10 or more to 15% by weight If it is less than the class 1, it is shown in Table 2 below.

T1 T2 T3 T4 T5 T6 T7 T8 T9 Moisture content (grade) X X X X X Level 3 X X X

Referring to [Table 2], it can be seen that the moisture content is less than 25% by weight only in the case of T6. Through this, it can be confirmed that the dehydration effect is excellent when the fermentation process is carried out by inoculating Monascus purpureus.

[Production Example 2: Fermentation drying process improvement experiment]

The fermentation process was subdivided and applied as shown in [Table 3] below in order to improve the fermentation process to enhance the effect of promoting the dehydration effect on citrus fruit while promoting the dehydration effect. On the other hand, each citrus peel was washed and pulverized, and the fermentation step was performed using Monascus purpureus as an inoculation microorganism.

And the pulverized one was used. On the other hand, the control was carried out in a single process of fermentation while isothermal at 30 to 45 ℃.

step Con PT1 PT2 PT3 PT4 PT5 PT6 PS0 O - - - - - - PS1 - O O O O O O PS2 - - O - O O O PS3 - - - O O O PS4 - - - - - O O PS5 - - - - - O O

PS0: 30 to 45 ℃ isothermal

PS1: isothermal from 20 to 35 °C

PS2: heated to 45 to 60 °C

PS3: Isothermal to 5 to 20 °C

PS4: warmed to 30 to 55 °C

PS5: isothermal 30 to 45 °C

[Experimental Example 2: Evaluation of moisture content of citrus peel by process]

The moisture content of PT1 to PT6 was evaluated to compare the dehydration effect on citrus peel according to the progress of each process according to [Table 3]. For objective comparison, evaluation using the same grade as in Experimental Example 1 is shown in Table 4 below.

Con PT1 PT2 PT3 PT4 PT5 PT6 Moisture content (grade) Level 3 X Level 3 Level 3 Level 3 Level 3 Level 2

Referring to [Table 4], it can be seen that when the temperature control process of PS1 to PS5 is followed, the moisture content of citrus peel is controlled in the range of 15 or more to less than 20% by weight as the second grade. In particular, it can be seen that when the PS4 and PS5 processes are performed after the PS3 step, additional dehydration effects can be produced as the re-fermentation proceeds.

On the other hand, in the case of PT1, it can be confirmed that the dehydration effect is lowered compared to the control, and in the case of PT2 to PT5, it can be confirmed that the dehydration effect of the citrus peel is not improved through the fermentation step.

[Experimental Example 3: Process improvement experiment according to the use of additives]

While maintaining PT6, a fermentation process with improved dehydration effect, as the basic fermentation process, in the PT6 process, the composition of the first additive used in the PS1 step is adjusted as shown in [Table 5], and the first additive used in the PS4 step is 2 It was prepared by adjusting the composition of the additive as shown in [Table 6]. Each of the prepared additives was applied to the fermentation process based on PT6 as shown in [Table 7] so that the effects of the use of each additive could be compared and evaluated.

C1 C2 C3 C4 C5 C6 C7 C8 F1 100 100 100 100 100 100 100 100 F2 - - 10 10 20 30 50 70 F3 - - - One 5 7 10 20 F4 - 3 3 0.1 One 3 5 7

F1: lettuce extract

F2: iris extract

F3: apricot extract

F4: citric acid

D1 D2 D3 D4 D5 D6 D7 D8 M1 100 100 100 100 100 100 100 100 M2 - 10 10 One 5 30 20 40 M3 - - - One 10 7 20 40 M4 - - - 100 500 100 3000 5000 M5 - - - One 10 20 30 40

M1: lactic acid bacteria powder

M2: rosemary extract

M3: ginger extract

M4: soy flour

M5: mixed enzyme of amylase glyco, sidesdex and tranace

step PT6 UT1 UT2 UT3 UT4 UT5 UT6 UT7 UT8 PS3 - C1 C2 C3 C4 C5 C6 C7 C8 PS4 - D1 D2 D3 D4 D5 D6 D7 D8

[Experimental Example 3: Evaluation of moisture content of citrus peel by additive process]

The moisture content of the citrus peel according to UT1 to UT8 in Table 7 was evaluated. For objective comparison, evaluation using the same grade as in Experimental Example 1 is shown in Table 8 below.

step PT6 UT1 UT2 UT3 UT4 UT5 UT6 UT7 UT8 Moisture content (grade) Level 2 Level 3 Level 2 Level 2 Level 2 1st grade 1st grade 1st grade Level 2

Referring to [Table 8], it can be seen that in the case of using the first and second additives according to the composition of UT5 to UT7, the dehydration effect is further improved while more effective fermentation proceeds while the activity of microorganisms is increased. However, it can be seen that in the case of other additive compositions, it is difficult to obtain a visible effect because the change in moisture content is only slight difference, and that in case of UT1, the dehydration effect is rather reduced.

[Experimental Example 4: Evaluation of components for citrus peel by additive process]

Vitamins, carotenoids as indicators of immune activity (indicator 1) according to PT6 and UT6 in [Table 7]; The content evaluation of crude protein, crude fat, and calcium as an indicator component (indicator 2) of growth was analyzed. The analysis result of each index component was divided by the result of a comparative example (control) that was prepared by drying citrus peel by hot air drying, and expressed as a% value. The following indices are excellent in terms of immunity and viability because the% is the high content of the index component.

Con PT6 UT6 Indicator 1(%) 100 277 335 Indicator 2 (%) 100 129 133

Referring to [Table 9], it can be seen that in the case of the improved fermentation and drying process PT6 according to the present invention, the indicator component of immune activity is greatly improved and the indicator component of growth property is also improved within a certain range.

In addition, in the case of UT6, it can be seen that the content of the indicator component for immune activity is additionally increased.

Therefore, in the case of the present invention, it is possible to manufacture citrus fruit with controlled moisture content without a separate drying process such as hot air drying, and when the fermentation drying process according to the present invention is used, the immune activity and growth properties are increased compared to hot air drying. It can be seen that the yield of the active ingredient increases.

Accordingly, in the case of the fermentation drying process of the present invention, it can be used as a feed composition or feed additive using citrus peel as a raw material, while having a higher economical efficiency than hot air drying, and having a higher content of beneficial active ingredients.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements by those skilled in the art using the basic concept of the present invention defined in the following claims are also present. It belongs to the scope of rights of

Claims (7)

A crushing step of washing and pulverizing citrus watermelon;
Inoculation step of inoculating the strain of Monascus purpureus (Monascus purpureus) on the citrus fruit;
Fermentation step of fermenting the citrus peel that has undergone the inoculation step to adjust the moisture content of the citrus fruit to 25% by weight or less
Comprising a pressing step of compressing and pelletizing the citrus peel that has undergone the fermentation step,
The fermentation step includes: a first fermentation drying step of performing a fermentation process while maintaining an isothermal temperature of 20 to 35°C; A second fermentation drying process for performing a fermentation process while heating to 45 to 60° C.; A third fermentation drying process in which the fermentation process proceeds while maintaining the isothermal temperature at 5 to 20°C; A fourth fermentation drying process for performing a fermentation process while heating to 30 to 55°C; And a fifth fermentation drying process for performing a fermentation process while maintaining an isothermal temperature of 30 to 45°C. Containing
A new fermentation process that controls the moisture content of citrus peel. delete delete delete The method of claim 1,
In the third fermentation drying process,
Lettuce extract; Plant extract selected from the group consisting of iris extract and mixtures thereof, and
Formic acid, lactic acid, malic acid, tartaric acid, citric acid, including any one organic acid selected from the group consisting of a mixture thereof
Adding the first additive
A new fermentation process that controls the moisture content of citrus peel. The method of claim 5,
In the fourth fermentation drying process,
Lactobacillus;
A plant extract selected from the group consisting of applemint extract, rosemary extract, basil extract, thyme extract, sage extract, lemon balm extract, parsley extract, chive extract, ginger extract, eucalyptus extract, and mixtures thereof;
Soybean powder, perilla powder, wheat flour, rice powder, coconut powder, almond powder, walnut powder, peanut powder, nut powder, and any one selected from the group consisting of a mixture thereof, and
Containing enzymes that are any one of amylase glyco, sideasdex, tranace, lactase, sucray, smaltace, and mixtures thereof
Adding a second additive
A new fermentation process that controls the moisture content of citrus peel. delete

Images