KR20060124518A - Jeju traditional tangerine malt manufacturing method using fruit juice and pulp - Google Patents

Abstract

Provided is taffy containing tangerines obtained from Cheju island, which avoids a need for edible meat, maintains flavor and chewing feel unique to tangerines, and allows users to take vitamins contained in tangerines. The taffy containing tangerines from Cheju island is obtained by using water containing at least 30% of tangerine fruit juice as a medium in which the taffy is boiled down, and by using fast frozen tangerine flesh having a size of 3.5 cm or less. The taffy is obtained by the method comprising the steps of: swelling barley in water, fermenting the barley, and drying the germinated sprouts, followed by pulverizing; boiling rice and adding water containing tangerine juice and the powder obtained from the preceding step thereto to perform fermentation; and boiling the fermented product and adding tangerine flesh thereto, followed by heating.

Description

Jeju Traditional Citrus Peel Production Method Using Fruit Juice and Pulp {omitted}

The present invention relates to malt, a traditional food of Jeju Island. More specifically, the present invention relates to a method of manufacturing a unique food product of Jeju Island, while maintaining the aroma and pulp of a citrus fruit with a modern sense while inheriting a conventional method of manufacturing.

The malt of Jeju Island has a different form from that of other regions. In other words, the malt of other fats has a solid form by maintaining moisture content of 1% to 3%. However, the malt of Jeju island contains 10% to 15% of moisture content. Its cause is the special wisdom of ancestors to preserve taste and nutrition while making use of the main ingredients. So, the malt of Jeju Island is a kind of malty liquid dripping down that can be eaten using a spoon. So the ancestors of Jeju Island have used malt as a health supplement such as medicine.

So far, the conventional manufacturing method of Jeju malt is prepared with main ingredients, cooked with tea, cooked rice, cooked for about 10 minutes, and then add water suitable for the capacity and mix the malt powder for 2 hours. Fermentation results in foaming.

During this time, cook the main ingredient of the malt and prepare it for the next production.After filtering the fermented malt first prepared through the mesh, continue to boil the syrup with a low heat and start to stir. Depending on what the main ingredient is to adjust the content of moisture to taste can be said to be the traditional method of manufacturing malt in Jeju Island.

The technical field of the present invention is conventionally used as a main ingredient is a edible carnivorous animal such as pheasant meat, chicken, rabbit meat, pork, etc. The present invention uses a fruit called citrus as the main material, the second is that the main material is different The manufacturing method also varies.

The present invention continues a large framework of the traditional manufacturing method, but the main ingredient is to use fruits (citrus fruits), to devise a proper manufacturing method, the object of the present invention to ingest vitamins with the nutritional properties of fermented foods It is to provide a method of manufacturing Jeju tangerine candy using a traditional manufacturing method.

In order to achieve the object of the product as described above, jeju citrus malt manufacturing method of the present invention is as follows. The first is 24 hours after soaking barley in water. After that, drain the water and put it in a warm ondol, wait until it sprouts, and when it grows about 0.5 ~ 1cm, take it under the sun or dry it by hot air balloon, and crush it into powder to make powder. do.

Secondly, cook rice with millet or glutinous rice, and after about 10 minutes, add water suitable for the capacity and the first powdered powder, and wait for the foaming to ferment. At this time, replace the citrus pulp with more than 30% of the juice in the reasonable capacity of water. Remove debris by using a mesh bag or by hanging it through a strainer.

The third time, with the fermented juice removed from the dregs, continue on low heat and stop after 10 minutes of heating with a quick-frozen citrus fruit, especially less than 3.5 cm. In particular, the moisture content of the product will vary depending on the main ingredients. In the products using predators, the water accounts for 10% to 15%, but the fruit (citrus) malt contains 25% moisture. Therefore, the shelf life will be shorter than the products using carnivores as the main ingredients, but with the citrus aroma of Jeju Island, you can taste the nutritious Jeju traditional tangerines of fermented products. In particular, when you add the last citrus pulp, mushroom powder, sesame seeds, carrots and onions are added to make it more nutritious. Furthermore, the nutritional value can be further increased by adding the meat of the first manufactured predator.

Therefore, Jeju traditional citrus malt produced by the above technology is a food that anyone can use and can get away from the area of citrus juice that is popular by creating a new product with the citrus of Jeju Island. In particular, the use of citrus fruits, which are used for emergency products in Jeju citrus fruits, has the effect of increasing farm household income. In Jeju Island, pheasant syrup and chicken syrup are used as supplements for many people, including the weak and diabetic. Similarly, the present invention also has the benefit of being provided to anyone as a dietary supplement.

Claims (1)

In manufacturing traditional Korean malt, Jeju traditional citrus malt is prepared by using fruit juice of 30% or more in decocted water and rapidly frozen fruit of 3.5cm. Way.