KR20040017519A - method of producing aloe/citron tea - Google Patents
method of producing aloe/citron tea Download PDFInfo
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- KR20040017519A KR20040017519A KR1020020049617A KR20020049617A KR20040017519A KR 20040017519 A KR20040017519 A KR 20040017519A KR 1020020049617 A KR1020020049617 A KR 1020020049617A KR 20020049617 A KR20020049617 A KR 20020049617A KR 20040017519 A KR20040017519 A KR 20040017519A
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- KR
- South Korea
- Prior art keywords
- aloe
- citron
- packaging
- vacuum
- citron tea
- Prior art date
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- 241001116389 Aloe Species 0.000 title claims abstract description 36
- 240000004307 Citrus medica Species 0.000 title claims abstract description 36
- 235000011399 aloe vera Nutrition 0.000 title claims abstract description 36
- 244000269722 Thea sinensis Species 0.000 title claims abstract 7
- 238000000034 method Methods 0.000 title claims description 20
- 238000004519 manufacturing process Methods 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 238000013329 compounding Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 3
- 238000012858 packaging process Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 15
- 241001122767 Theaceae Species 0.000 description 13
- 235000013399 edible fruits Nutrition 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 241000951471 Citrus junos Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000000451 tissue damage Effects 0.000 description 1
- 231100000827 tissue damage Toxicity 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
- A23L3/12—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus with packages in intercommunicating chambers through which the heating medium is circulated
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2102—Aloe
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
Description
본 발명은 알로에/유자차 제조방법에 관한 것으로서, 상세하게는 장기보관이 용이하고 원료 고유의 맛을 유지시킬 수 있는 알로에/유자차 제조방법에 관한 것이다.The present invention relates to a method for producing aloe / citron tea, and more particularly, to a method for producing aloe / citron tea, which can be easily stored for a long time and maintains the original taste.
현재 시중에 유통되고 있는 유자차는 유자과육에 설탕을 혼합 처리하여 용기에 담아 공급되고 있다.Citron tea, currently on the market, is supplied in a container by mixing sugar with citron fruit.
이러한 유자차는 통상 살균처리를 하지 않아 발효에 의해 쉽게 변질되는 단점이 있다.Such citron tea does not usually undergo sterilization, which is easily deteriorated by fermentation.
또한, 살균처리를 수행하더라도 외기에 노출된 상태에서 5 내지 10분정도 장시간 수행되기 때문에 원료 고유의 성분인 비티민-C 및 맛과 향을 내는 성분들이파괴되어 품질이 저하되는 단점이 있다.In addition, since the sterilization treatment is performed for about 5 to 10 minutes in a state exposed to the outside air, there are disadvantages in that the quality of the raw materials, such as vitimin-C and the components that taste and flavor are destroyed, is degraded.
또한, 유자과육의 과피에 존재하는 식물성 오일과 과즙에서 발생된 수분 등이 혼합과정에서 유입된 산소와 반응하여 갈색으로 색상이 빠르게 변화되어 변질되는 문제점이 있다.In addition, the moisture generated from the vegetable oil and fruit juice in the skin of the citron pulp reacts with the oxygen introduced during the mixing process, and the color changes rapidly to brown.
그 밖에 차로 음용시에 유자과육은 대부분 분리 처리하여 섭식하지 않기 때문에 과립을 씹는 식감을 제공할 수 없는 단점이 있다.In addition, because the citron flesh is most often separated and not eaten by drinking tea, there is a disadvantage in that the texture of chewing granules cannot be provided.
본 발명은 상기와 같은 문제점을 개선하기 위하여 창안된 것으로서, 원료 고유의 맛과 향을 장기간 유지하게 보관할 수 있는 알로에/유자차를 제공하는데 그 목적이 있다.The present invention has been made to improve the above problems, and an object thereof is to provide an aloe / citron tea that can be stored for a long time to maintain the original taste and aroma of the raw material.
도 1은 본 발명에 따른 알로에/유자차 제조방법에 적용되는 제조시스템을 개략적으로 나타내 보인 도면이고,1 is a view schematically showing a manufacturing system applied to the aloe / citron tea manufacturing method according to the present invention,
도 2는 도 1의 제조시스템에 의해 알로에/유자차를 제조하는 과정을 나타내 보인 플로우도이다.FIG. 2 is a flowchart illustrating a process of manufacturing aloe / citron tea by the manufacturing system of FIG. 1.
상기의 목적을 달성하기 위하여 본 발명에 따른 알로에/유자차 제조방법은 유자, 알로에 및 설탕을 포함하는 배합 재료를 상호 배합하는 단계와; 상기 배합과정을 거친 혼합물을 소정 온도에서 살균처리하는 단계와; 상기 살균처리 과정을 거친 혼합물을 표장용기에 포장 처리하는 단계;를 포함한다.In order to achieve the above object, the aloe / citron tea manufacturing method according to the present invention comprises the steps of: intermixing a compounding material containing citron, aloe and sugar; Sterilizing the blended mixture at a predetermined temperature; It includes; the step of packaging the mixture after the sterilization process in a labeled container.
바람직하게는 상기 배합단계는 진공상태에서 수행되고, 상기 살균처리단계는 80 내지 90 도시에서 30 내지 60초 동안 순간살균처리하며, 상기 포장단계는 상기 용기에 진공포장처리한다.Preferably the compounding step is carried out in a vacuum state, the sterilization step is an instant sterilization for 30 to 60 seconds in the 80 to 90 cities, the packaging step is vacuum packed in the container.
원료중 알로에의 배합비율은 5 내지 20% 범위내에서 적절하게 조절한다.The blending ratio of aloe in the raw material is appropriately adjusted within the range of 5 to 20%.
바람직하게는 상기 유자, 알로에 및 설탕의 배합비는 40%, 10%, 49%로 하고,상기 배합단계는 100 내지 150 cmhg의 진공압에서 수행된다.Preferably the blending ratio of the citron, aloe and sugar is 40%, 10%, 49%, the compounding step is carried out at a vacuum pressure of 100 to 150 cmhg.
상기 알로에의 과육은 한변의 길이가 5밀리미터 정도 인것이 바람직하다.The flesh of the aloe is preferably one side of about 5 millimeters in length.
또한, 상기 배합과정을 수행하는 진공배합기, 상기 살균과정을 수행하는 살균처리기 및 상기 포장과정을 수행하는 자동 충진기가 인라인형태로 연통되게 형성된 설비에 의해 외기의 유입이 차단된 상태에서 상기 각 공정이 연속적으로 수행된다.In addition, each process is carried out in a state in which the inflow of outside air is blocked by a vacuum mixer for performing the compounding process, a sterilizer for performing the sterilization process and an automatic filling machine for performing the packaging process in communication with the in-line type. It is carried out continuously.
이하, 첨부된 도면을 참조하면서 본 발명의 바람직한 실시예에 따른 알로에/유자차 제조방법을 보다 상세하게 설명한다.Hereinafter, the aloe / citron tea manufacturing method according to a preferred embodiment of the present invention with reference to the accompanying drawings will be described in more detail.
도 1은 본 발명에 따른 알로에/유자차 제조방법에 적용되는 제조시스템을 개략적으로 나타내 보인 도면이고, 도 2는 도 1의 제조시스템에 의해 알로에/유자차를 제조하는 과정을 나타내 보인 플로우도이다.1 is a view schematically showing a manufacturing system applied to the aloe / citron tea manufacturing method according to the present invention, Figure 2 is a flow chart showing a process of manufacturing aloe / citron tea by the manufacturing system of FIG.
도 1 및 도 2를 함께 참조하여 설명한다.It demonstrates with reference to FIG. 1 and FIG.
먼저, 원료를 준비한다(단계 100).First, raw materials are prepared (step 100).
원료는 유자과육, 알로에 과육(베라) 및 알로에 과즙(겔), 설탕 및 그 밖에 미소량의 첨가제를 포함한다.The raw materials include citron pulp, aloe pulp (vera) and aloe juice (gel), sugar and other small amounts of additives.
원료중 알로에의 배합비율은 5 내지 20% 범위내에서 적절하게 조절한다.The blending ratio of aloe in the raw material is appropriately adjusted within the range of 5 to 20%.
바람직하게는 원료의 배합비는 대략 유자과육 40%, 알로에 10%, 설탕 49%, 첨가제 1%정도로 적용한다. 여기서 미소량의 첨가제는 비타민-C, 구연산, 그 밖의 다양한 식용 소재가 적용될 수 있다.Preferably, the blending ratio of the raw materials is approximately 40% citron flesh, 10% aloe, 49% sugar, 1% additives. Here, the small amount of additives may be applied to vitamin-C, citric acid, and other various edible materials.
유자과육은 설탕에 미리 절인제품을 이용하는 것이 바람직하다.Citron pulp is preferably used to be marinated in sugar.
유자생과 수확시에 설탕에 절인 유자과육은 그대로 적용하고, 수확시 이후에 이용하기 위해 유자과육을 설탕에 절여 영하 18도시 이하로 냉동보관된 제품을 이용할 시 해빙과정에서의 조직손상을 최소화 할 수 있도록 자연해빙과정을 거쳐 이물질을 제거한 다음 진공 배합기(10)의 원료투입구(11)에 공급하는 것이 바람직하다.In the case of citron fruit and harvest, the candied citron fruit is applied as it is, and when it is used after harvest, the citron fruit is soaked in sugar and the frozen product stored below 18 degrees can minimize tissue damage during thawing. It is preferable to remove the foreign matter through the natural thawing process so as to supply the raw material inlet 11 of the vacuum blender 10.
바람직하게는 알로에는 알로에 과육 및 과즙을 포함한 것이 적용되고, 상온에서 보관 처리된 것을 이용한다.Preferably, the aloe includes those containing aloe pulp and juice, and those stored at room temperature are used.
다음은 준비된 원료를 진공상태에서 배합한다(단계 110).Next, the prepared raw materials are combined in a vacuum (step 110).
즉, 설탕에 절인 유자과육과 알로에 과육과 과즙을 진공흡입기가 부착된 진공 혼합기(10)의 원료 투입구(11)에 투입한다. 원료투입구에 투입된 원료는 진공흡입기에 의해 진공 배합기(10)로 이송된다. 여기서 진공 배합기(10) 내부의 진공도는 100 내지 150cmhg 정도를 유지시킨다.That is, the yuzu pulp and aloe pulp and juice marinated in the sugar is introduced into the raw material inlet 11 of the vacuum mixer 10 with a vacuum inhaler. The raw material introduced into the raw material inlet is transferred to the vacuum blender 10 by a vacuum inhaler. Here, the degree of vacuum inside the vacuum blender 10 is maintained at about 100 to 150 cmhg.
내부를 원하는 진공도로 조절할 수 있고, 교반기가 내장된 진공배합기(10)의 구조는 공지된 것으로서 상세한 설명은 생략한다.The interior can be adjusted to the desired vacuum, the structure of the vacuum mixer 10 with a built-in stirrer is well known as a detailed description thereof will be omitted.
다음은 진공배합기(10)의 진공펌프를 가동시켜 적절한 진공 압력을 유지시키고, 진공 배합기(10) 외부에 설치된 스팀발생기(15)를 가동시켜 진공배합기 내부의 온도가 40 내지 50도 정도로 유지시킨다. 또한 진공배합기(10) 내부에 설치된 교반기를 가동시켜 유자와 알로에를 충분하게 혼합한다.Next, the vacuum pump of the vacuum mixer 10 is operated to maintain an appropriate vacuum pressure, and the steam generator 15 installed outside the vacuum mixer 10 is operated to maintain a temperature inside the vacuum mixer at about 40 to 50 degrees. In addition, the stirrer installed inside the vacuum mixer 10 is operated to sufficiently mix the citron and aloe.
배합시간은 알로에 과육과, 알로에 과즙, 유자과육 및 설탕이 잘 혼합되어 서로 분리되지 않고, 진하고 깊은 맛을 낼 수 있으면서, 약간의 농축이 이루어질수 있는 정도로 적용한다. 바람직하게는 배합시간은 약 30분정도 적용한다.The blending time is applied to the extent that aloe pulp, aloe juice, citron pulp and sugar are well mixed and not separated from each other, and have a rich and deep taste, and can be slightly concentrated. Preferably, the mixing time is about 30 minutes.
배합과정 이후에는 혼합물을 고온순간 살균처리한다(단계 120).After blending, the mixture is sterilized at high temperature (step 120).
즉, 먼저, 진공배합기(10)와 인라인형태로 밀폐되게 연결된 연결관(21)에 살균처리기(20)가 있는 위치로 혼합물을 이동시킨다. 여기서 살균처리기(20)는 통상 튜브라 살균기라 불리우는 파이프 라인 살균기가 적용된다.That is, first, the mixture is moved to the position where the sterilizer 20 is located in the connecting tube 21 which is hermetically connected to the vacuum mixer 10 in an inline form. Here, the sterilizer 20 is a pipeline sterilizer, commonly referred to as a tube sterilizer.
살균과정은 살균처리기(20)에 의해 80 내지 90도 정도에서 30초 정도 순간 살균처리되는 것이 바람직하다. 살균처리된 혼합물은 인라인형태로 연결된 자동충진기(30)에 이송된다.The sterilization process is preferably sterilized by the sterilizer 20 for about 30 seconds at about 80 to 90 degrees. The sterilized mixture is sent to an autofiller 30 connected in-line.
마지막으로 살균처리된 혼합물은 자동충진기(30)에 의해 용기에 진공상태로 충진되어 포장된다(단계 130).Finally, the sterilized mixture is packed in a vacuum in the container by the automatic filling machine 30 (step 130).
여기서, 진공배합기(10), 파이프라인용 살균처리기(20) 및 자동 충진기(30)는 공지된 기기이기 때문에 그 구조에 대한 상세한 설명은 생략한다.Here, since the vacuum mixer 10, the pipeline sterilizer 20, and the automatic filling machine 30 are known devices, detailed descriptions of the structure thereof will be omitted.
지금까지 설명된 바와 같이 본 발명에 따른 알로에/유자차 제조방법에 의하면 원료의 배합과정에서부터 포장과정까지 외기의 유입을 차단한 상태에서 처리됨으로써 원료의 변질이 억제되는 장점이 있다. 또한, 배합과정에서 제품의 맛과 성분의 파괴가 발생되지 않는 40 내지 50도 정도에서 배합처리되고, 80도시 이상의 고온에서 짧은 시간 순간 살균 처리되기 때문에 제품의 변질이 억제되어 원료 고유의 맛을 유지시킨 상태에서 장기간 보관할 수 있다. 그 밖에, 알로에 과립이 유자과립에 함께 포함되어 있어 음용시 부드러운 촉감과 씹는 맛을 제공할 수 있어 식감을 향상시키는 장점이 있다.As described so far, according to the aloe / citron tea manufacturing method according to the present invention, there is an advantage that the deterioration of the raw material is suppressed by being processed in a state in which the inflow of external air is blocked from the mixing process of the raw material to the packaging process. In addition, the compounding process is blended at about 40 to 50 degrees where the taste and ingredients are not destroyed in the blending process. Since the sterilization process is performed at a high temperature of 80 degrees or more for a short time, the alteration of the product is suppressed to maintain the original taste of the raw material. Can be stored for a long time. In addition, aloe granules are included in the citron granules together to provide a soft touch and chewy taste when drinking, thereby improving the texture.
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| KR102143467B1 (en) | 2020-06-03 | 2020-08-11 | (주)이산글로벌 | Manufacturing method of fermented citron drinks |
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