KR102575784B1 - Method for manufacturing liquor using Citrus Junos peel and Citrus Junos liquor produced by the method - Google Patents

Abstract

The present invention relates to a method for manufacturing alcohol using citron skin and to citron alcohol produced by the method. Specifically, the present invention relates to a method for producing alcohol using the peel of a citron from which the mesocarp is removed, which is being treated as industrial waste. And when the second extraction mixture consisting of apricots is additionally treated, a method for producing yujasul, which improves the taste and aroma of alcohol and alleviates hangover, was developed.

Description

Method for manufacturing liquor using Citrus Junos peel and Citrus Junos liquor produced by the method}

The present invention relates to a method for manufacturing alcohol using citron skin and to citron alcohol produced by the method.

Yuzu ( Citrus junos Sieb. ex Tanaka. C. junos , YUZU) grows wild in Goheung, Korea, with 60% of domestic production, and the southern coast including Jeju, Jangheung, Wando, Geoje, and Namhae. Among producing countries such as Korea, Japan, and China, Korean citrons are known for their excellent flavor, so citrons produced in Korea are actively exported to overseas markets such as Europe and Southeast Asia (Jin et al., 2008; Lee et al., 2010; Moon et al., 2014).

In particular, in the case of citrus fruits such as grapefruit, tangerines, and oranges, where only the flesh is mainly used, yuzu contains crude fat, crude fiber, niacin, vitamin B1, vitamin C, citric acid (citric acid), and limonene in the peel as well as the pulp. ), pectin, etc., and it has been found to contain various physiologically active ingredients, and because of its good flavor, not only the pulp but also the skin is used as drinking tea and food ingredients (Park et al., 2001; Lee et al., 2005; Shin & Lee., 2008; Vieira et al., 2018). Accordingly, studies in terms of food processing for the production of citron beverages are being conducted, and recently, research on medicines such as improving the immune function of citrons is also being conducted (Yang et al., 2015).

On the other hand, since fruit juice accounts for only 18% of citron fruits, a large amount of solid residues (pericarp (peel) 45%, mesocarp (white inner skin) 20%, seeds 15%, and other 2%) are left when processing yuzu. It happens. Although some of these residues are used, most of the solid residues are treated as industrial waste because they are prone to mold, have a strong sour taste, and require high costs to dry if left as they are (Woo et al. ., 2009). Among them, citron peel is known to exhibit anti-allergic action, but it has been proven by mouse experiments that the seeds are not necessarily effective, and since the seed extract contains many limonoid derivatives, it has a strong bitter taste, which is a defect in commercial products. (Woo et al., 2006). In the case of citron rind, it is used for processing citron extract and citron juice consumed as citron tea, but most of it is discarded, so research on its utilization is needed (Lee et al., 1987; Kim et al., 2010).

Therefore, the present invention relates to a method for producing alcohol using the rind of a citron that is being treated as industrial waste, and a first mixed extract consisting of raisins, aronia, and licorice in citron rind, and a product consisting of stevia, tangerines, and apricots 2In the case of additional processing of the mixed extract, a method for producing citron wine with improved taste and aroma and alleviated hangover was developed.

10-2010-0135000

One object of the present invention to solve the above problems is to provide a method for producing alcohol using citron peel and natural mixed extract.

In addition, one object of the present invention is to provide citron wine produced by the above manufacturing method.

In order to achieve the above object, the present invention is (1) washing and drying the citron; (2) separating the yuzu into outer skin, mesocarp, pulp and seeds; (3) putting 8-12 parts by weight of the outer skin of the citron, excluding the mesocarp, into a container, and adding 60-70 parts by weight of 50-70 degree edible alcohol spirit; Preferably, putting 10 parts by weight of the citron peel (excluding the mesocarp) in a container and adding 65 parts by weight of 30 degree edible alcohol (alcohol); (4) preparing a plant extract mixture and then putting 15-25 parts by weight into the container of (3); Preferably, after preparing the natural mixed extract, 10 parts by weight of the container in (3); (5) storing at room temperature for 30-40 days; (6) adding 3-7 parts by weight of sugar-containing syrup or sweetener and adding water according to the desired alcohol content; Preferably, adding 5 parts by weight of stevia syrup and adding water according to the desired alcohol content; (7) storage at room temperature for 30-40 days; (8) Provides a method for manufacturing citron wine with a reduced degree of hangover using citron peel, which includes the step of separating only the liquid through filtering, bottling, and refrigerating.

In one embodiment of the present invention, the “plant extraction mixture of step (4)” includes a first extraction mixture and a second extraction mixture, and the “first extraction mixture” is a barberry fruit extract and an aronia fruit extract. and licorice root extract in a weight ratio of 4-6 : 2-4 : 1-3, and the "second extract mixture" contains Stevia rebaudiana leaf extract, citrus fruit extract and apricot fruit extract in a weight ratio of 5-7 : 2- 4: It may consist of a weight ratio of 0.1-2, but is not limited thereto.

In one embodiment of the present invention, the "sugar-containing syrup of step (6)" may be sugar syrup or stevia syrup, but is not limited thereto.

In one embodiment of the present invention, the "sweetener" may be any one or more of enzyme-modified stevia, steviol glycoside, erythritol, thumatin, and sucralose, but is not limited thereto.

In one embodiment of the present invention, the "step (1)" may be to put the citron in warm water with baking soda, vinegar and coarse salt, and then gently rub it to wash it clean and then dry it, but is not limited thereto.

In one embodiment of the present invention, the "step (2)" may be to separate the yuzu into pericarp, mesocarp, pulp and seeds with a spoon or knife, but is not limited thereto.

In one embodiment of the present invention, the "steps (5) and (7)" may be stored at room temperature in the absence of light for 30-40 days, but is not limited thereto.

In addition, in order to achieve the above object, the present invention provides a citron technique using the citron skin produced by the above manufacturing method.

The present invention relates to a method for producing alcohol using the rind of a citron that is being treated as industrial waste and to a citron wine produced by the method. When the dipping liquor is prepared by adding high-concentration alcohol, when the first extraction mixture consisting of raisin tree, aronia, and licorice and the second extraction mixture consisting of stevia, tangerine, and apricot are additionally processed, the taste and aroma of alcohol can be improved. Yujasul, which has the effect of increasing the degree of preference and alleviating hangovers, was developed.

1 is a diagram showing a method for producing yuzusul of the present invention in one embodiment of the present invention.
Figure 2 is a diagram showing a method for preparing a mixed extract to be added to the yujasul of the present invention in one embodiment of the present invention.
Figure 3 is a diagram showing the names of each part in an embodiment of the present invention, in the citron for producing the citron wine of the present invention.
Figure 4 is a diagram showing the sensory evaluation results of Yujasul of the present invention in one embodiment of the present invention.
5 is a diagram showing the evaluation results of hangover occurrence degree of Yujasul of the present invention in one embodiment of the present invention.

Hereinafter, the present invention will be described in detail as an embodiment of the present invention with reference to the accompanying drawings. However, the following implementation examples are presented as examples of the present invention, and if it is determined that a detailed description of a well-known technology or configuration may unnecessarily obscure the gist of the present invention, the detailed description may be omitted. , the present invention is not limited thereby. Various modifications and applications of the present invention are possible within the description of the claims described later and equivalent scopes interpreted therefrom.

In addition, terms used in this specification (terminology) are terms used to appropriately express preferred embodiments of the present invention, which may vary according to the intention of a user or operator or customs in the field to which the present invention belongs. Therefore, definitions of these terms should be made based on the contents throughout this specification. Throughout the specification, when a certain component is said to "include", it means that it may further include other components without excluding other components unless otherwise stated.

Throughout this specification, '%' used to indicate the concentration of a particular substance is solid/solid (w/w) %, solid/liquid (w/v) %, and Liquid/liquid is (v/v) %.

In one aspect, the present invention provides a method for preparing alcohol using citron rind and natural mixed extract, and citron wine produced by the method.

The extract according to the present invention may be obtained by extraction and separation from natural materials using extraction and separation methods known in the art. It is extracted from aronia fruit, licorice root, stevia leaf, citrus fruit, and apricot fruit, and includes, for example, a crude extract, a polar solvent-soluble extract, or a non-polar solvent-soluble extract. Any organic solvent acceptable in food science may be used as a suitable solvent for preparing the extract from the barnacle tree fruit, aronia fruit, licorice root, stevia leaf, citrus fruit, and apricot fruit, and water or an organic solvent may be used. Alcohols having 1 to 4 carbon atoms including, but not limited to, for example, purified water, methanol, ethanol, propanol, isopropanol, butanol, etc. Various solvents such as acetone, ether, benzene, chloroform, ethyl acetate, methylene chloride, hexane and cyclohexane alone can be used alone or in combination. As an extraction method, any one of methods such as hot water extraction, cold brew extraction, reflux cooling extraction, solvent extraction, steam distillation, ultrasonic extraction, elution, and compression may be selected and used. In addition, the desired extract may be additionally subjected to a conventional fractionation process or may be purified using a conventional purification method.

There is no limitation on the preparation method of the extract of the present invention, and any known method may be used. For example, the extract included in the composition of the present invention can be prepared in a powder state by additional processes such as distillation under reduced pressure and freeze drying or spray drying of the primary extract extracted by the above-described hot water extraction or solvent extraction method. In addition, a fraction further purified from the primary extract using various chromatography methods such as silica gel column chromatography, thin layer chromatography, and high performance liquid chromatography you can also get Therefore, in the present invention, the extract is a concept that includes all extracts, fractions, and purified products obtained in each step of extraction, fractionation, or purification, and dilutions, concentrates, or dried products thereof.

" Hovenia dulcis ", which is used as one of the natural mixed extracts in the present invention, is also called a volge tree, a holly tree, or a holly tree, and it is known that the fruit of the barberry tree has the effect of relieving alcohol poisoning. Taking it before drinking is more effective than taking it after drinking alcohol. It is known that this lowers the concentration of ethanol in the blood and the amount of ethanol metabolites released, shortens the sleep time induced by ethanol, and lowers the content of malondialdehyde (MDA).

" Aronia melanocarpa ", which is used as one of the natural mixed extracts in the present invention, has a fruit size similar to that of blueberries, and a surface as smooth and hard as leather. With a maximum of 17 brix, the sugar content itself is high, but it has a strong astringent taste and a considerable sour taste, so the sweetness is barely felt. In addition, it is known that it is rich in anthocyanin, a powerful anti-cancer substance that removes active oxygen, and has anti-inflammatory and anti-cancer effects to help prevent and treat cancer.

"Licorice ( Glycyrrhiza uralensis )", which is used as one of the natural mixed extracts in the present invention, is a perennial plant belonging to the Legume family and is distributed in northeastern China, Siberia, Mongolia, and northern China. The root is dried and used, and it is called licorice because it tastes sweet. It mixes well with all drugs and has a neutralizing effect. It contains glycyrrhizin, glavric acid, sucrose, glucose, liquiritin, and lyricidin. Glycyrrhizin decomposes and detoxifies wastes accumulated in the body, toxic substances such as heavy metals, nicotine and alcohol, and has diphtheria toxin, snake venom and blowfish poison detoxification effects, and is used as a treatment for tetanus.

" Stevia rebaudiana ", which is used as one of the natural mixed extracts in the present invention, is a perennial plant of the Asteraceae family, and is native to Brazil, Venezuela, Colombia and Paraguay, and is used as a sweetener or substitute sweetener to produce sweetness such as sugar. It cannot be felt right away, and the aftertaste is slightly bitter and strange, but only the sweetness remains in the mouth for a long time, and it is distributed as stevia in the market. Stevia is known to be effective in sterilization and detoxification, and is known to be effective in improving immunity and relieving hangovers.

" Citrus Reticulata ", which is used as one of the natural mixed extracts in the present invention, is an important source of various vitamins, inorganic salts, and dietary fiber, and is rich in functional ingredients effective for maintaining health and preventing diseases. there is. Vitamin C, which is contained in large amounts in tangerines, is known to be good for skin beauty, such as smoothing the skin and improving complexion with its antioxidant effect that protects cells from free radicals, and is good for preventing colds in winter by smoothing metabolism.

"Apricot ( Prunus armeniaca )", which is used as one of the natural mixed extracts in the present invention, is a seasonal fruit from June to July, and has a dark yellow color and a sweet and sour taste. Apricots are very nutritious and contain many essential vitamins and minerals. Two fresh apricots (70g) are 34kcal and contain carbohydrates, protein, fat, fiber, vitamins A, C, E, and potassium. In addition, eating apricots provides beta-carotene, rutin, and zeaxanthin, which act as powerful antioxidants. will do When eating apricots, it is known that it is best to enjoy them without peeling, as the peel contains a large amount of nutrients.

Hereinafter, embodiments of the present invention will be described in more detail with reference to the accompanying drawings. However, the following examples are only for specifying the contents of the present invention, and the present invention will not be limited thereby.

<Example 1> Yuzu wine manufacturing method

In order to produce 100 parts by weight of citron wine of the present invention, the following manufacturing process was established (see Fig. 1):

(1) drying the citron after washing (S100);

(2) separating the citron into outer skin, mesocarp, fruit flesh and seeds (S200);

(3) putting 10 parts by weight of the outer skin except the mesocarp into a container, and adding 65 parts by weight of high-concentration (60 degree) edible alcohol spirit (spirit, fermented alcohol) (S300);

(4) preparing a plant extract mixture and then putting 20 parts by weight in the container of (3) (S400);

(5) storing at room temperature for 30 to 40 days (S500);

(6) adding 5 parts by weight of sugar-containing syrup or sweetener and adding water according to the desired alcohol content (S600);

(7) storing at room temperature for 30 to 40 days (S700);

(8) Separating only the liquid through filtering, bottling, and refrigerating (S800).

More specifically, in the step (1) (S100), the citron is put in warm water with baking soda, vinegar and coarse salt, and then gently rubbed to clean and dried.

In the step (2) (S200), more specifically, peel the citron thinly with a peeler (or knife). At this time, peel thinly so that there is no white mesocarp, and store the mesocarp separately (see Fig. 3). In addition, the flesh is separated from the seeds and stored separately. In addition to the above method, you can dig out the yuzu pulp with a spoon (at this time, dig up the white mesocarp), and separate the seeds from the dug out pulp. Afterwards, the separated mesocarp and seeds are stored separately, and the pulp is ground in a mixer and mixed with sugar at a ratio of 1:1 to prepare pulp serum and stored at room temperature.

More specifically, in step (3) (S300), 10 parts by weight of citron peel is put in a container and 65 parts by weight of 60% high concentration alcohol spirit is added. At this time, you can mix and add the fruit pulp, mesocarp, and seeds of the yuzu stored in a mixer, but if you add the mesocarp or seeds together, the brewed alcohol will have a stronger bitter taste, and if you add the fruit extract together, the fragrance of the yuzu will become lighter. In other words, since the rind has the most components that give off the scent of citron, it is good to put 10 parts by weight of citron rind alone in order to give a strong flavor of citron in alcohol.

More specifically, the step (4) (S400) is a mixture of 10 parts by weight of the first mixed extract consisting of raisins, aronia, and licorice, and 10 parts by weight of the second mixed extract consisting of stevia, tangerine, and apricot, to obtain a total of 20 parts by weight. put it in a container (4) The method for preparing the natural mixed extract was described in Example 2 below.

In more detail, the step (5) (S500) is stored at room temperature for 30 to 40 days. At this time, browning occurs when exposed to light, so store in a place without light.

More specifically, in step (6) (S600), sugar-containing syrup or sweetener is added, and water is further added if low alcohol content is desired. At this time, when sugar is used as sugar, if a lot of sugar is added, the taste is good, but the hangover gets worse. Therefore, for the syrup, 5 parts by weight of commercially available stevia syrup is added according to preference rather than using sugar syrup. In addition, when processing a sweetener, 5 parts by weight of at least one of commercially available enzyme-modified stevia, steviol glycoside, erythritol, thumatin, and sucralose is added. In the present invention, it was prepared by adding 5 parts by weight of stevia syrup for further experiments.

In more detail, the step (7) (S700) is stored at room temperature for 30 to 40 days. At this time, browning occurs when exposed to light, so store in a place without light.

In the step (8) (S800), in more detail, only the liquid was separated through filtering, bottled, and stored in a refrigerator. At this time, commercially available coffee filter paper was used for filtering.

<Example 2> Preparation of plant extract mixture (S400)

The preparation of the plant extract mixture in step (4) of Example 1 was carried out as follows (see FIG. 2).

2-1. Preparation of Hovenia fruit extract (S411)

200 g of commercially available Hovenia fruit (including the skin) was cut into pieces and put in a 250 ml flask, 100 ml of 70% ethanol was added, and then extracted three times for 3 hours under reflux. After extraction, it was filtered through a 5 μm filter, concentrated under reduced pressure with a vacuum concentrator, and then frozen and dried to prepare an extract of the fruit of Hovenia japonica.

2-2. Preparation of Aronia fruit extract (S412)

200g of commercially available aronia fruit (including skin) was cut into pieces and put in a 250ml flask, 100ml of 70% ethanol was added, and then extracted three times for 3 hours under reflux. After extraction, it was filtered with a 5 μm filter, concentrated under reduced pressure with a vacuum concentrator, and then frozen and dried to prepare an aronia fruit extract.

2-3. Preparation of licorice root extract (S413)

200 g of commercially available licorice root was cut into pieces and placed in a 250 ml flask, 100 ml of 70% ethanol was added thereto, and extraction was performed three times for 3 hours under reflux. After extraction, the mixture was filtered through a 5 μm filter, concentrated under reduced pressure with a vacuum concentrator, and then frozen and dried to prepare a licorice root extract.

2-4. Preparation of Stevia rebaudiana leaf extract (S421)

200 g of commercially available Stevia rebaudiana leaves were cut into pieces and placed in a 250 ml flask, 100 ml of 70% ethanol was added thereto, and extraction was performed three times for 3 hours under reflux. After extraction, the mixture was filtered through a 5 μm filter, concentrated under reduced pressure with a vacuum concentrator, and then frozen and dried to prepare a Stevia rebaudiana extract.

2-5. Preparation of citrus fruit extract (S422)

200 g of commercially available citrus fruit (excluding peel) was cut into pieces and placed in a 250 ml flask, 100 ml of 70% ethanol was added thereto, and extraction was performed 3 times for 3 hours under reflux. After extraction, the mixture was filtered through a 5 μm filter, concentrated under reduced pressure with a vacuum concentrator, and then frozen and dried to prepare a citrus fruit extract. At this time, the peel of the tangerine can give off a bitter taste, so be sure to peel it and use only the pulp for preference.

2-6. Preparation of apricot fruit extract (S423)

200 g of commercially available apricot fruit (including skin) was cut into pieces and placed in a 250 ml flask, 100 ml of 70% ethanol was added, and extraction was performed three times for 3 hours under reflux. After extraction, it was filtered through a 5 μm filter, concentrated under reduced pressure with a vacuum concentrator, and then frozen and dried to prepare an apricot fruit extract.

2-7. Preparation of the first extraction mixture (S414)

A first extraction mixture was prepared by mixing the extracts of Examples 2-1 to 2-3 prepared above at a weight ratio of 5:3:2 (Hovenia dulcis: Aronia: Licorice).

2-8. Preparation of the second extraction mixture (S424)

A second extraction mixture was prepared by mixing the extracts of Examples 2-4 to 2-6 prepared above in a weight ratio of 6:3:1 (Stevia rebaudiana: tangerine: apricot).

<Example 3> Method for producing citron liquor according to comparative addition of plant extract mixture

When citron wine was prepared according to the manufacturing method of Example 1, in the step of adding 20 parts by weight of the natural mixed extract in step (4) (S400), each extract was added as shown in Table 1 to prepare Preparation Examples and Comparative Examples. .

Comparative addition of plant extract mixture Preparation Example 1 10 parts by weight of the first extraction mixture (2:3:5) and 10 parts by weight of the second extraction mixture (1:3:5) Preparation Example 2 10 parts by weight of the first extraction mixture (5:5:5) and 10 parts by weight of the second extraction mixture (5:5:5) Preparation Example 3 10 parts by weight of the first extraction mixture (5:3:2) and 10 parts by weight of the second extraction mixture (6:3:1) Comparative Example 1 Add 85 parts by weight of alcohol without adding plant extract mixture Comparative Example 2 20 parts by weight of the first extraction mixture (5:3:2) Comparative Example 3 20 parts by weight of the second extraction mixture (6:3:1)

<Experimental Example 1> Sensory evaluation

Yujasul acceptability of Preparation Examples 1 to 3 and Comparative Examples 1 to 3 prepared according to Table 1 of Example 3 was evaluated. At this time, a total of 20 evaluators, 10 males in their 20s and 40s and 10 females in their 20s and 40s, were evaluated on a scale of 1 to 5, and the average values were obtained and shown in Table 2 and FIG. 4 below. The overall acceptability considering taste, aroma, and taste and aroma was expressed as a score of 5 points for best, 3 points for average, and 1 point for most dislike, and the average value was obtained.

taste incense overall symbol Preparation Example 1 4 3.9 3.95 Preparation Example 2 4.15 4 4.05 Preparation Example 3 4.45 4.6 4.55 Comparative Example 1 3.4 3.5 3.55 Comparative Example 2 3.6 3.75 3.75 Comparative Example 3 4.6 4.55 4.6

Referring to Table 2 and FIG. 4, Comparative Example 3 containing a large amount of the second extraction mixture and the first extraction mixture (5: 3: 2) 10 parts by weight and the second extraction mixture (6: 3: 1) 10 It was confirmed that Preparation Example 3 included in parts by weight had high preference. On the other hand, it was confirmed that Comparative Example 1, in which no plant extract mixture was added, showed the lowest preference.

<Experimental Example 2> Evaluation of Hangover Occurrence

360ml each of Yujasul of Preparation Examples 1 to 3 and Comparative Examples 1 to 3 prepared according to Table 1 of Example 3 was given to 10 males in their 20s to 40s and 10 females in their 20s to 40s for a total of 20 evaluators. The degree of each symptom was evaluated according to the occurrence of hangover symptoms (thirst, headache, nausea, abdominal pain or muscle pain) that occurred 12 hours after ingestion and is shown in Table 3 and FIG. 5 below. The severity of each symptom is evaluated on a total of 5 levels of 'very severe', 'severe', 'moderate', 'somewhat', and 'not at all', with 1 point for 'very severe' and 5 points for 'not at all'. , the average value of the scores evaluated by a total of 20 experimenters was calculated.

degree of hangover Preparation Example 1 4 Preparation Example 2 4.05 Preparation Example 3 4.6 Comparative Example 1 2.6 Comparative Example 2 3.75 Comparative Example 3 3.2

Referring to Table 3 and FIG. 5, it was confirmed that Comparative Example 2, in which only the first extraction mixture was added, had less hangover occurrence than Comparative Examples 1 and 3, in which the first extraction mixture was not added. In addition, it was confirmed that the degree of hangover was reduced when both the first extraction mixture and the second extraction mixture were included, and in particular, 10 parts by weight of the first extraction mixture (5:3:2) and the second extraction mixture (6:3 : 1) It was confirmed that the degree of hangover occurrence was the least in Preparation Example 3, which was included in 10 parts by weight.

That is, according to the results of Experimental Examples 1 and 2 above, the second extraction mixture was added to increase the degree of preference, and the first extraction mixture (5:3:2) and the second extraction mixture (6: 3: 1) was completed.

As described above, the specific embodiments of the present invention have been described in detail, but those skilled in the art who understand the spirit of the present invention may add, change, delete, etc. other components within the scope of the same idea, and other degenerate inventions. However, other embodiments included within the scope of the present invention can be easily suggested. Therefore, the embodiments described above should be understood as illustrative in all respects and not limiting. The scope of the present invention is indicated by the claims to be described later rather than the detailed description above, and all changes or modifications derived from the meaning and scope of the claims and equivalent concepts thereof are included in the scope of the present invention. should be interpreted as

Claims (5)

(1) washing and drying the citron;
(2) separating the yuzu into outer skin, mesocarp, pulp and seeds;
(3) putting 8-12 parts by weight of the outer skin of the citron, excluding the mesocarp, into a container, and adding 60-70 parts by weight of 50-70 degree edible alcohol spirit;
(4) preparing a plant extract mixture and then putting 15-25 parts by weight into the container of (3);
(5) storing at room temperature for 30-40 days;
(6) adding 3-7 parts by weight of sugar-containing syrup or sweetener and adding water according to the desired alcohol content;
(7) storage at room temperature for 30-40 days;
(8) In the method of manufacturing citron wine using citron peel, which includes the step of separating only the liquid through filtering, bottling, and refrigerating,
The plant extraction mixture in step (4) includes a first extraction mixture and a second extraction mixture,
The first extraction mixture is composed of raisin fruit extract, aronia fruit extract, and licorice root extract in a weight ratio of 4-6: 2-4: 1-3,
The second extraction mixture is composed of Stevia rebaudiana leaf extract, citrus fruit extract and apricot fruit extract in a weight ratio of 5-7: 2-4: 0.1-2. delete According to claim 1,
The sugar-containing syrup in step (6) is sugar syrup or stevia syrup,
The sweetener in step (6) is any one or more of enzyme-treated stevia, steviol glycosides, erythritol, thumatin, and sucralose. According to claim 1,
Step (1) is to put the yuzu in warm water with baking soda, vinegar and coarse salt, gently rub it, wash it clean, and dry it,
Step (2) is to separate the yuzu into outer skin, mesocarp, pulp and seeds with a spoon or knife,
Steps (5) and (7) are stored for 30-40 days at room temperature in the absence of light,
Method for manufacturing citron technique using citron skin. A citron technique using a citron skin produced by the manufacturing method of any one of claims 1, 3, and 4.