KR20160051918A - Citrus powder and manufacturing method thereof - Google Patents

Abstract

The present invention relates to citrus powder capable of producing a processed food such as a drink, a bread, bakery, a noodle, or a globule using citrus. In addition, the present invention relates to citrus powder produced as flesh and an inner skin of citrus are separated from each other to be dried to have different moisture rate, and a raw fruit in which flesh is dried, a dried skin in which an inner skin is dried, and dried Helianthus tuberosus in which Helianthus tuberosus is dried are mixed and ground; and a method thereof. According to the present invention, as a raw fruit in which flesh is decompress-dried, and a dried skin in which an inner skin is decompress-dried are mixed and ground to produce citrus powder, various nutritive components contained in the inner skin, which is a skin of citrus are contained in citrus powder. As flesh and an inner skin are decompress-dried to evenly dry the flesh and moisture inside and outside of the inner skin, viscosity phenomenon or solidification phenomenon of the dried and powdered raw fruit is prevented, thereby improving absorbing properties or mixing properties with respect to a different material for producing a processed food. In addition, nutritive components contained in Helianthus tuberosus are contained in citrus powder. Moreover, Helianthus tuberosus allows a bitter taste of the inner skin, which is a skin of citrus is relieved, thereby allowing a texture of food of citrus powder to be more softened.

Description

Citrus powder and manufacturing method thereof < RTI ID = 0.0 >

The present invention relates to a citrus fruit which can produce processed foods such as beverages, breads, confectioneries, noodles or rings using citrus fruits. The citrus fruit and dermis are separated from each other and dried to have different moisture contents. The present invention relates to a citrus fruit powder prepared by mixing and drying a dried and dried dough and a dried saury of a dough, and a process for producing the same.

Citrus (citrus) is a generic name of plant fruit trees belonging to the fruit tree belonging to the fruit tree and the citrus tree subspecies, especially the citrus tree subsp. to be. In the fruit tree, only the mandarin kinds according to the citrus are grown. All kinds of oranges are evergreen shrubs or small arboreous trees with thorns on branches.

Korea is the northernmost citrus plantation in the world, so cultivated varieties are predominantly cold - tolerant, introduced in Japan in 1911. In the early 1960s, only a part of Jeju Island centered on Seogwipo was known as the only citrus production area in Korea. However, as a result of many test cultivation in the past, many cultivars have been cultivated in Jeju Island, Some citrus fruits are also cultivated. However, in Korea, citrus production is limited in cultivated cultivated area, less cultivated area, less production, and most of citrus production is done in Jeju Island.

In addition, it is known that the content of vitamin C is high due to its taste and sweetness. Especially, it was cultivated only in Jeju Island in Korea until the early 1970s, but there are some precious fruits. However, due to development of agricultural technology and expansion of cultivation area, Has become a representative fruit of the.

In addition, citrus fruits are harvested to remove water and dermis and then crushed and juiced to form fruit juice juices. Recently, citrus fruits have been used as powdered functional materials for various foods.

The following are representative prior art techniques for citrus powder.

Korean Patent Laid-Open No. 10-2001-0087640 relates to a process for preparing citrus peel containing citrus peel, which comprises a washing process for washing citrus fruits, a crushing process for crushing washed citrus fruits, a process for separating juice liquid and debris from crushed citrus fruits And a lyophilizing step of lyophilizing the concentrated liquid obtained by concentration for more than 22 hours, and a step of lyophilizing the lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyocell Tangerine powder.

In addition, the above-mentioned prior art has shown the effect of extracting various kinds of compounds contained in the shell portion and various useful nutrients having pharmacological activity by preparing the citrus fruits together with the shell and citrus fruit powder as the above- The manufacturing process is considerably complicated, resulting in difficulty in reducing the economical efficiency. Therefore, there is a need for continuous research and development to solve this problem.

1. Korean Patent Publication No. 10-2001-0087640 (September 21, 2001)

The present invention has been made to solve the problems of the prior art of citrus fruit powder. Since the citrus fruit powder is mostly prepared by drying and crushing the citrus fruit powder, it does not contain various nutrients contained in the dermis There was a problem;

When mixed with other ingredients for making processed foods, the citrus powder produced by crushing the dried fruits and leaves of the citrus pulp with only the dried fruits is viscous or easily solidified by drying and pulverized circles (citrus powder) There was a problem that the citrus ingredients could not be absorbed or mixed naturally;

Even though tangerine powder including dermis is formed in the citrus powder, the problem that the citrus ingredient is not absorbed or mixed naturally occurs in other materials due to the mixture which does not consider the water content of the raw tangerine and the tangerine skin;

When the dermis is contained in the citrus powder, the texture of the citrus powder is lowered due to the bitter taste of the dermis. Therefore, the main object of the present invention is to provide a solution to this problem.

The present invention has been made to solve the above-

5 to 20 parts by weight of dried skin, which is obtained by sterilizing the dermis removed from the citrus fruits and drying the reduced dermis, is mixed with 1 to 7 parts by weight of dried skins obtained by vacuum drying the skins, Presents losing citrus powder;

A preparation step of removing the dermis from the washed citrus fruit and drying the flesh of the dermis by vacuum drying to form a raw material; A dipping step of sterilizing the dermis removed in the preparing step, a drying step of drying the dried dough under reduced pressure to dry the dough, and drying the dough; And mixing and pulverizing 5 to 20 parts by weight of the dried skin and 1 to 7 parts by weight of the dried crumbs by mixing and pulverizing 100 parts by weight of the prepared circle and the 100 parts by weight of the prepared green beans.

As described above, the citrus powder according to the present invention is produced by mixing and crushing the raw material of the pulp with reduced pressure and drying the dried dermis and the dermis, so various kinds of nutrients contained in the dermis, which is the shell of the citrus, are included in the citrus powder ≪ / RTI >

By drying the flesh and the dermis under reduced pressure to dry the water evenly on the inside and outside of the flesh and dermis, it is possible to prevent viscosity or solidification of the dried and powdered circle, An effect of improving the mixing property can be obtained;

It is possible to obtain the effect of nourishing the nutrients contained in the rice cranberry to citrus powder;

It can alleviate the bitter taste of dandelion, which is a citrus peel, and can make the texture of citrus powder more smooth.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a manufacturing process of a citrus fruit powder according to a preferred embodiment of the present invention. FIG.

First, terms related to citrus of the present invention are summarized as follows.

Namely, mature and harvested citrus fruits are generally divided into flesh, which is consumed by humans, and dermis, which is shell. In addition, the circle and the pulp are dried by decompression, and the dried bark is the dried dermis under reduced pressure. In addition, Gunpung is a decompression dried sulpid which is commonly known as 'pig potato'.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described more fully hereinafter with reference to the accompanying drawings, in which preferred embodiments of the invention are shown.

[Citrus powder]

In the present invention, 5 to 20 parts by weight of a dried skin which is obtained by sterilizing the dermis removed from citrus fruits and dried under reduced pressure, and 1 to 7 parts by weight of dried skins obtained by vacuum drying the skins are mixed with 100 parts by weight of the reduced- The present invention relates to tangerine powder produced by pulverization.

Specifically, harvested mature citrus fruits are washed to remove contaminants or pesticides on the surface of the dermis. At this time, the washing can be performed a plurality of times by a method such as chemical washing, brine washing, high pressure spray washing or steam washing.

In addition, the flesh is the one obtained by removing the dermis from the citrus fruit. The flesh of the citrus fruit can be dried under reduced pressure, or the cut fruit of the citrus fruit type can be cut or dried several times. However, It is preferable to use a citrus fruit or a grain type so that the citrus ingredient contained in the fruit is not lost as much as possible.

In addition, when the pulp is dried by the general heat drying method, the inside of the pulp is dried slowly compared to the outside, whereas the outside of the pulp is dried quickly by the high temperature, As a result, the viscosity of the powdered circle was increased due to the viscosity of the tissue, which contained a larger amount of water than the inside of the circle.

Also, if the viscous circle and the internal structure are mixed with the pulverized source and other materials of the external tissue or processed food, the result of coating the surface of the circle and other tissues or other ingredients of the processed food Resulting in the problem of solidifying the entire citrus powder or the entire processed food.

On the other hand, when the pulp is dried by the reduced-pressure drying method, the moisture of the pulp is evaporated by the decompression in a state where the conditions such as pressure, temperature and humidity in the dryer are controlled to a constant equilibrium state, It is possible to minimize the destruction of the color and nutrients and to obtain a uniform and moisturizing effect on the outside and inside of the circle, thereby preventing the viscousization or solidification of the powdered circle.

Also, the water content of the reduced-pressure dried circle is freely adjustable depending on the use of the prepared citrus powder, but it is preferable to have a moisture content of 5 to 10%.

That is, when the moisture content of the circle is less than 5%, the water contained in the citrus powder takes a long time to absorb the moisture again when the water is excessively removed from the circle and is converted into the processed food, and more than 10% There is a problem that the storage period of the citrus powder is short because the water content is excessively large, so that it is preferable to maintain the water content within the above range.

In addition, dry bark is constituted by sterilizing the dermis removed from the citrus and drying it under reduced pressure, and is a constitution for containing the nutrients of the dermis into the citrus powder contained in the citrus powder.

In other words, the dermis contains nutritional ingredients such as carotene, hesperidin, clitoroflavin, flavonoid, various vitamins and ascorbic acid in the peel of tangerine, and it is known that it contains more vitamin C than pulp.

In addition, the dermis is the remaining shell after separating the raw materials from the citrus fruits. It is not necessary to completely clean the citrus fruits before separating them from the citrus fruits. However, in order to completely remove contaminants or residual pesticides remaining in the dermis, Washing methods such as washing, brine washing, high pressure spray washing or steam washing can be reprocessed.

In addition, the dry skin is made by drying the dermis under reduced pressure, and the dermis is processed by the same method as that of the above-described flesh. A detailed description of the Ahkhuspi will be replaced by a description of the circle.

In connection with the above, it is preferable that the dry matter be mixed with the citrus powder at a mixing ratio of 5 to 20 parts by weight of the dried flesh to 100 parts by weight of the reduced-pressure dried dry circle. At this time, It is preferable to keep the mixing ratio within the above range because the mixing ratio of the skin is excessive and the texture of the raw material is insufficient.

In addition, as a main point of the present invention, the syrup which is mixed with citrus fruit powder is dried under reduced pressure in the same manner as the above flesh and dermis, and is made into a dry syrup (dry syrup) form.

That is, the supernatant contains about 10 to 12% of inulin and its analogues. In addition, the supernatant contains some fructose, bluecuras, and various enzymes. In particular, the enzyme inhibits inulin, Because it creates, it saves sweetness when it saves somen. Inulin is known to contain the most inulin in the plant, and the inulin is a polysaccharide having a low calorie. Therefore, the inulin does not digest in the gastric juice, and when it is decomposed, it changes into fructose, .

In addition, the syrup according to the present invention not only has a beneficial effect on the human body as described above, but also has neither taste nor flavor in the state of powder or juice, so that it can be used in both natural juice and natural state.

In particular, the supernatant exhibits an effect of suppressing the bitter taste caused by hesperidin contained in the dermis and is mixed with other ingredients of the citrus powder to reduce the taste and flavor of other ingredients, There is an effect of improving the taste (tastiness) of the citrus fruit powder.

In addition, the syrup is formed into a dried syrup which is dried under reduced pressure in a natural state, a fresh juice or a cut state, and is mixed together with the raw material and the dried product. Preferably, the reduced-pressure drying method is the same as in the case of producing the raw material.

However, it is preferable that the dry matter is constituted to have a moisture content of 3 to 5% lower than the raw or dried skin. This suggests that if more than 5% of water is contained in the dried persimmon, the starch contained in the supernatant will have a weak viscosity when mixed with the raw material and the dried skin, resulting in deterioration of the mixing property and tantalizing or solidifying the citrus powder Because.

In addition, the preferred mixing ratio of the rice cakes is preferably in the range of 1 to 7 parts by weight of the dried coconut shell per 100 parts by weight of the coconut shell. In other words, if the mixing ratio of the dried saury is less than 1 part by weight, the mixing ratio of the dried saury is insignificant and the effect of improving the nutrient content of the citrus powder due to the saury and the taste and flavor of the citrus powder are insufficient. , The effect of the nutrient composition of the citrus powder is excellent but the turbidity of the processed food made of the citrus powder by the carbohydrate ingredient in the dry liquor (the processed food is the case of beverage) increases or the texture may be lowered It is preferable to maintain the mixing ratio within the above range.

In addition, the citrus fruit powder according to the present invention is mixed and ground together with the raw, dried, and dried ingredients in a state containing 0.5 to 3 parts by weight of jellyfish dried under reduced pressure to a moisture content of 3 to 5% Can be made.

In other words, jellyfish is a kind of jellyfish belonging to jellyfish, and 94 ~ 98% of adult body is composed of water. The main component of jellyfish is composed of gelatin, which is a protein having a great effect on obesity and beauty, The mucin component that causes jellyfish to have a smoothness is chondroitin, which is a protein-sugar chain-binding chondroitin, and the chondroitin acts to maintain moisture in body tissues.

In addition, a detailed explanation on the maintenance of the reduced-pressure dried jellyfish will be given below for the production method of citrus fruit powder.

In addition, it is preferable that the decompression drying method of the jellyfish is the same as that in the case of forming the circle.

However, it is preferable that the decompression-dried jellyfish has a moisture content of 3 to 5% lower than that of the raw or dried skin. This suggests that when the dried jellyfish contains more than 5% water, mucin components contained in a large amount in the jellyfish have a weak viscosity when they are mixed with the raw and dried peels, resulting in deterioration of the mixing property and cause viscosity or solidification of the citrus fruit powder I can do it.

In addition, it is preferable that the preferable mixing ratio of the reduced-pressure dried jellyfish is within the range of 0.5 to 3 parts by weight of the reduced-pressure dried jellyfish per 100 parts by weight of the circle. That is, when the mixing ratio of the reduced-pressure dried jellyfish is less than 0.5 part by weight, the mixing ratio of the reduced-pressure dried jellyfish is insignificant, so that the nutrient-rich effect of the jellyfish powder by the jellyfish becomes insufficient. If the mixing ratio of the reduced- Although the nutrient content of citrus powder is excellent, the turbidity of the processed food made from citrus powder by the mucin component derived from the reduced-pressure dried jellyfish increases (when the processed food is a drink) It is desirable to maintain the mixing ratio within the above range.

[Production method of citrus fruit powder]

A method for preparing citrus fruit powder according to the present invention comprises preparing a main ingredient (S100) for removing a dermis from a washed citrus fruit and then drying the flesh removed from the dermis by vacuum drying; A preparation step S200 of sterilizing the dermis removed in the preparing step S100, drying the reduced dough by making the dried skin, and drying the dough to decompose the dried dough to form dried sake; (S300) mixing and pulverizing 5 to 20 parts by weight of the dried skin and 1 to 7 parts by weight of the dried crumbs with respect to 100 parts by weight of the circle prepared in the main preparation step (S100).

Specifically, in the preparing step (S100), a cleaning process for removing contaminants or pesticides buried on the surface of the harvested citrus fruits, a process for removing the dermis from the washed citrus fruits, and drying only the pulp under reduced pressure, The washing process can be performed a plurality of times by a method such as chemical washing, brine washing, high pressure spray washing or steam washing. At this time, in order to not wash the dermis again in the preparing step (S200), it is preferable to thoroughly perform the washing process of the prescription preparation step (S100).

In addition, the method of removing the dermis from the washed citrus fruits in the washing process may be manually or mechanically operated according to the judgment of a person skilled in the art, and the dermis-removed flesh is cut to an appropriate size for smooth decompression drying You can also separate the pulp in the form of split chunks. At this time, the present invention further recommends a method of dividing the pulp into grains so that the juice does not escape from the pulp and can be easily dried.

In addition, the pulp can be dried under reduced pressure according to the judgment of a person skilled in the art, but it can be carried out under a suitable condition after the pulp is drawn into a vacuum dryer. However, ℃ and humidity of 23 ~ 27%, and dry the pulp for 10 ~ 15 hours to make a raw material with moisture content of 5 ~ 10%.

In the preparing step S200, the dermis removed in the main preparation step S100 is sterilized and dried under reduced pressure to form a dried skin, and the dried sludge is dried under reduced pressure to form a dried sludge. It is the process of making the mixing member.

That is, although the dermis has been washed in the preparation step (S100), the dermis may be contaminated while being separated from the flesh, so it is preferable that the dermis is washed, washed and sterilized. The dermis is also sterilized to ensure that bacteria that may be on the surface are removed.

At this time, the method of sterilization of the dermis is preferably a method of introducing the dermis into a high-temperature sterilizer and then heat-treating the dermis. More preferably, a wet sterilizer is preferably used in order to minimize destruction of the nutrients of the dermis. It is preferred that the operation of the wet sterilizer is performed at 65 to 75 ° C for 10 to 13 hours based on 100 kg of dermis.

The sterilized dermis is dried under reduced pressure in the same manner as the pulp. In this case, the dermis is subjected to the equilibrium condition of the pressure reducing dryer at a pressure of 1.5 to 2 bar, a temperature of 35 to 40 ° C and a humidity of 23 to 27% , Dried for 10 to 15 hours, and dried to a moisture content of 5 to 10%.

In addition, the somen is also made into a dried somen in the absence preparation phase (S200). The dried somen is washed with water (since the somen is a crop that clears the soil, it is acceptable to treat only a plurality of water washing processes) Dried under reduced pressure in the same manner as the above-described flesh, and made into a dried sake.

At this time, the condition of the inside of the decompression dryer is controlled at an equilibrium state of 1.5-2 bar, temperature 35-40 ° C and humidity 23-27% based on 100kg, and dried for 11-16 hours to have a moisture content of 3-5% It is desirable to be made of dry matter of.

When the citrus fruit powder according to the present invention further comprises jellyfish as a member, it is preferable to prepare the jellyfish by vacuum drying in the member preparation step (S200).

That is, it is obvious that the jellyfish according to the present invention uses food that can be edible. For example, when jellyfish belonging to the root of the jellyfish are mainly used for food, the jellyfish is immersed in natural water for 4 to 6 hours, Replace the natural number by time interval to remove the salinity of the jellyfish, collect the saline-free jellyfish from the natural water, and drain the water.

Thereafter, the jellyfish having a large amount of water removed is drawn into a decompression dryer to dry the jellyfish. In this case, the condition of the inside of the decompression dryer is set at a pressure of 1.5 to 2 bar, a temperature of 35 to 40 ° C and a humidity of 23 to 27% , Dried for 11 to 16 hours, and made into a reduced-pressure dried jellyfish having a moisture content of 3 to 5%.

In the mixed pulverization step (S300), 5 to 20 parts by weight of the dried product and 1 to 7 parts by weight of the dried product are mixed with 100 parts by weight of the raw material prepared in the preparation step (S100) And 0.5 to 3 parts by weight of dried jellyfish under reduced pressure), and pulverizing the base material and the member, and pulverizing the mixture so as to have various particle sizes according to the use of the prepared citrus powder.

That is, the mixing and pulverizing method of the mixing and pulverizing step (S300) uses a common mixing method and a pulverizing method, and the particle size of the crushed citrus powder is such that the citrus fruit powder has a variety of sizes such as beverage, bread, confectionery, It is preferable to have about 50 to 600 mesh so as to be easily added to the processed food.

The following are a preferred embodiment for producing citrus fruit powder according to the present invention and a comparative example according to the prior art. The results are also shown in the results of sensory evaluation using Examples and Comparative Examples.

1. Preparation stage

① Remove the citrus fruits that have been harvested into a washing unit equipped with a washing tub and a high-pressure spraying unit.

② Hand by hand ① Remove the dermis from the processed citrus fruits, separating the flesh and the dermis, and separating the flesh into grains.

③ After 200 kg of the processed pulp obtained in the above ② was stored in a vacuum dryer, the condition inside the vacuum dryer was controlled at an equilibrium of 1.5 bar, 38 캜 and 25% humidity, and the pulp was dried for 24 hours to obtain a water content Make a 7% circle.

2. Prepare for absence

1)

① In the ② preparation process of the prescription preparation step, 50 kg of dermis separated from citrus fruits is put in a steam sterilizer and sterilized by treatment at 68 ° C. for 6 hours.

② 50 kg of sterilized dermis treated and secured in the above 1) -① was put in a vacuum dryer, and the conditions inside the vacuum dryer were controlled to an equilibrium state of 1.5 bar, temperature 38 ° C. and humidity 25% To make a 7% moisture content.

2) Ready to prepare

(1) Draw the harvested syrup into a washing device equipped with a washing tub and a high-pressure spraying device to clean the syringe.

(2) The sludge treated and secured in the above 2) -① was cut into an appropriate size (width × height × height of about 3 × 3 × 3 cm), and then 50 kg of the cut slurry was placed in a reduced pressure dryer, The internal conditions are controlled at an equilibrium of 1.5 bar, temperature 38 ° C, and humidity 25%, and the syrup is dried for 7 hours to make a 4% moisture content syrup.

3. Mixing step

The prepared circle, 10 kg, 1 kg of the skins and 0.5 kg of the prepared skins were respectively introduced into the mixing and grinding mills to prepare tangerine powder having an average particle size of 300mesh.

1. Preparation stage

Is performed in the same manner as in the preparation of the host material in the first embodiment.

2. Prepare for absence

1) Preparation of dry skin 2) Preparation of dry skin is performed in the same manner as in Embodiment 1 above.

3) Preparation of decompression dried jellyfish

① The jellyfish belonging to the root of the jellyfish which is mainly used for food is impregnated into the natural water for 4 to 6 hours and the natural water is replaced every 30 minutes to remove the salt of the jellyfish and then the salted jellyfish is collected from the natural water Pull out the drain.

② After cutting the jellyfish treated with the above 3) -① into an appropriate size, 50 kg of the cut jellyfish were placed in a vacuum dryer, and the conditions inside the vacuum dryer were equilibrated at a pressure of 1.5 bar, a temperature of 38 ° C. and a humidity of 25% And dried the jellyfish for 7 hours to make a reduced-pressure dried jellyfish having a moisture content of 4%.

3. Mixing step

10 kg, 1 kg of the dried product, 0.5 kg of the dried product, and 0.1 kg of the dried jellyfish were placed in a mixing mill to prepare a tangerine powder having an average particle size of 300mesh.

[Comparative Example 1]

1. Preparation stage

① Remove the citrus fruits that have been harvested into a washing unit equipped with a washing tub and a high-pressure spraying unit.

② Hand by hand ① Remove the dermis from the processed citrus fruits, and separate the flesh and dermis.

③ After receiving 200kg of the processed pulp obtained in ② above, the pulp is dried in a hot air dryer at 85 ° C for 12 hours to make a 10% moisture content.

2. Prepare for absence

① In the ② preparation process of the prescription preparation step, 50kg of dermis separated from citrus fruits is secondly washed by pulling it into a washing device equipped with a washing tub and a high pressure spraying means.

(1) After 50 kg of the treated dermis is received in a hot air dryer, the dermis is dried for 8 hours by hot air at 85 ° C to make a 10% moisture content.

3. Mixing step

The prepared circle, 5 kg and 2.5 kg of each prepared in the preparing and preparing steps were put into a mixer to prepare tangerine powder having an average particle size of 300 mesh.

[Sensory Test]

Each of the tangerine powders prepared in Examples 1 to 2 and Comparative Example 1 was provided to 50 subjects and sensory evaluation of flavor, aroma and color was performed by the five-point method.

[result]

First, although the citrus powder according to Comparative Example 1 had a water content of about 3% higher than those of Examples 1 and 2, a clouding phenomenon due to viscosity was observed.

Also, as shown in the following Table 1, the citrus fruit powder according to Examples 1 and 2 was superior to the citrus fruit powder according to Comparative Example 1 in taste, flavor and color. That is, since the citrus fruits according to Examples 1 and 2 contain more crumbs than the crumbs according to Comparative Example 1, the bitterness of the citrus fruits according to Comparative Example 1 is less than that of the citrus fruits.

Comparing Example 1 with Example 2, the citrus powder according to Example 1, which further includes the reduced-pressure dried jellyfish, was evaluated to be more sour than the citrus powder according to Example 1.

1. very odd 2. odd 3. normal 4. good 5. very good division Example 1 Example 2 Comparative Example 1 flavor 4.5 4.7 4.0 incense 4.6 4.8 4.3 color 4.6 4.6 4.4 Overall likelihood 4.57 4.70 4.23

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It is possible to carry out various changes in the present invention.

S100: Presence preparation step (S100)
S200: member preparation step (S200)
S300: Mixed grinding step (S300)

Claims (5)

5 to 20 parts by weight of dried skin, which is obtained by sterilizing the dermis removed from the citrus fruits and drying the reduced dermis, is mixed with 1 to 7 parts by weight of dried skins obtained by vacuum drying the skins, Wherein the tangerine powder has a melting point higher than the melting point.
The method according to claim 1,
The above-
And dried under reduced pressure so as to have a water content of 5 to 10%.
The method according to claim 1,
Preferably,
And dried under reduced pressure so as to have a moisture content of 3 to 5%.
The method according to claim 1,
The citrus fruit powder,
And 0.5 to 3 parts by weight of jellyfish dried under reduced pressure to a moisture content of 3-5% with respect to 100 parts by weight of the raw material.
A preparation step (S100) of preparing a raw material by removing the dermis from the washed citrus fruit and drying the flesh removed from the dermis by vacuum drying;
A preparation step S200 of sterilizing the dermis removed in the preparing step S100, drying the reduced dough by making the dried skin, and drying the dough to decompose the dried dough to form dried sake;
(S300) mixing and pulverizing 5 to 20 parts by weight of the dried product and 1 to 7 parts by weight of the dried product with respect to 100 parts by weight of the raw material prepared in the preparation step (S100) ≪ / RTI >

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