KR20160074281A - The manufacturing method of sugar-free tea using Yuja skin - Google Patents

Abstract

The present invention relates to a method for preparing sugar free citron peel tea using peel remaining after extracting juice of a citron, and sugar free citron peel tea prepared thereby. According to the present invention, the citron peel tea can be more efficiently prepared not using a sugaring method which had been used in a conventional citron teat preparing method, but using citron peel, a byproduct generated in a citron juice preparing method. In addition, 100% of a byproduct of citron peel can be used through a continuous pretreatment process of washing and dewatering citron peel; a user can take a functional ingredient such as naringin, hesperidin, and the like; the citron peel tea can be mass-produced and variously consumed through improvement of a packaging method so as to allow more people to easily enjoy; and the citron peel tea can become competitive food.

Description

{Manufacturing method of sugar-free tea using Yuja skin}

The present invention relates to a process for preparing unglazed citrus fruit using peel leftover after citrus juice, and to a non-sweetened citrus fruit produced by the method.

Citrus (citrus, citrus junos) is an old fruit tree belonging to the genus of citrus fruits and citrus fruits. It is grown in the oceanic climate of the southern coasts of Wando, Geochang and Goheung in Korea. have.

Yuzu contains a large amount of vitamin B2, C and calcium. Vitamin C is contained in more than 70mg per 100g, B2 is contained more than 49mg per 100g, and calcium is contained more than 49mg per 100g, which is larger than other fruits. Vitamin C is known to be effective in the treatment and prevention of colds, neuralgia, and paralysis. It is rich in organic acids and has anti-aging and anti-fatigue properties. Vitamin B2 is susceptible to stress, which can cause stomatitis, keratitis and skin dryness. Especially, vitamin B2 is very beneficial for men because it causes testicles, genital rash and prostate atrophy. Calcium, which is found in many citrus fruits, helps in the growth of children's skeleton and prevention of osteoporosis in adults.

Citron also has various functional ingredients including Naringin, hesperidin and organic acids.

Naringin is contained in many peel, juice and seeds of mandarin orange and has a strong bitter taste. Because it is water-soluble, it has various range of use. It is non-toxic, so it is safe even when ingested in large quantity, and has effects on bacteriostatic and antibacterial action, antioxidative action, ascorbic acid synergistic action and anticancer action.

Hesperidin is contained in 1.5 to 3% of the flesh and white part of the citrus peel. It is one of vitamin P that is necessary to maintain capillary permeability. It is one of the vitamin P, and it inhibits the formation of lipid peroxides and controls the osmotic pressure of the capillary in addition to antioxidative effects such as delayed aging, anti-inflammatory effect, capillary protection and anti- Thereby improving the health of the capillary blood vessels.

Korean Patent Registration No. 10-0970342 discloses an existing citron tea manufacturing method, wherein a solid material prepared by slicing a citron, ginger, and jujube in a weight ratio of 10: 1: 1; Juice, bellflower juice, jujube juice, and wool wax juice at a weight ratio of 10: 2: 1: 1; A sugar material prepared by mixing sugar and honey in a weight ratio of 10: 1; A method for producing vegetable ginseng by mixing the solid material, the liquid material and the saccharide material at a weight ratio of 1: 0.05: 1, respectively, is disclosed. Korean Patent Registration No. 10-1087298 discloses a method for producing citron extract To make a citron drink.

However, currently processed products using citron remain in simple processing forms such as citron tea, juice, and jam, and there is no way to utilize the remaining citron and citron juice, which is a by-product.

Accordingly, the present inventors have proposed a new method for utilizing citron peel which is discarded as a by-product in citron juice processing, and proposed a method for utilizing citron peel by-products through a continuous pretreatment process of washing and dehydration after citron juice Thereby completing the present invention.

Korean Patent No. 10-0970342 Korean Patent No. 10-1087298

Accordingly, it is an object of the present invention to provide a novel sugar-free yuza potato production method which can differentiate from a conventional citron tea production method using sugar-pickling, and which is capable of consuming functional ingredients by using citrus peel which is discarded as a by-product.

In addition, another object of the present invention is to provide a non-fermented citrus fruit produced by the above method.

In order to achieve the above object, there is provided a method for preparing citron extract, comprising the steps of: Squeezing the raw milk and cutting the remaining citron peel; Washing the cut citrus fruits with water and dehydrating them; Freeze-drying the washed and dehydrated citron peel and the citron extract; Pulverizing lyophilized citron peel and citron extract to produce a powder; Separating the citrus peel powder according to its size; And a step of mixing the separated citrus peel powder and the citron extract powder into a container.

In one embodiment of the present invention, the container is a capsule, and the citrus fruit and / or the persimmon may be a capsular citrus peel drip tea.

In one embodiment of the present invention, the step of separating the powder may include separating crushed citron peel powder at a size of 16 mesh or more, 16 to 50 mesh, or 50 to 80 mesh, respectively.

In one embodiment of the present invention, the lyophilization of the citron peel may be performed at a temperature of from -60 to -80 < 0 > C.

In one embodiment of the present invention, the step of separating the powder may include separating crushed citron peel powder at a size of 16 mesh or more, 16 to 50 mesh, or 50 to 80 mesh, respectively.

In one embodiment of the present invention, the citron extract powder may be freeze-dried and pulverized at a temperature of -60 to -80 ° C for 2 to 4 days.

In an embodiment of the present invention, the citrus peel powder is prepared by mixing 11 to 12 parts by weight of citrus peel powder having a size of 16 to 50 mesh, 7 to 8 parts by weight of citrus peel powder having a size of 50 to 80 mesh, To 1.5 parts by weight.

In one embodiment of the present invention, the step of mixing the citron peel powder may include adding 0.8 to 1.2 g of citron peel powder to the container.

In one embodiment of the present invention, the yuzu and the other can be sugar-free.

In one embodiment of the present invention, the method may further include adding water to the container containing the citron peel powder to extract the contents.

In one embodiment of the present invention, the extracting step may include drip extraction by adding water to the container, or adding the container to water to extract by leaching.

In one embodiment of the present invention, the temperature of the water to be added in the extraction step is 60 to 80 ° C, and the amount of water to be added based on 1 g of the citron peel powder is 90 to 110 ml.

In addition, the present invention provides a yuzu and a cross made by the above-described method.

According to the present invention, it is possible to provide a citrus peeler which is more effective than citrus peel, which is a by-product used in the citron tea manufacturing process, but which is a by-product produced in citrus juice production process, It is advantageous to utilize 100% of citrus peel by-products through the process. It is also useful because it can ingest functional ingredients such as naringin and hesperidin. In addition, through the improvement of packaging method, mass production and diversification of consumption forms become possible, so that more people can enjoy it easily and can become a competitive food.

FIG. 1 shows a process for producing citron peel powder with different sample processing and manufacturing steps.
Fig. 2 shows the color of citron peel powder drip tea with different sample processing and manufacturing process.

The present invention relates to a process for producing citron extract, comprising the steps of: (a) preparing a citron extract by souring a raw milk; (b) squeezing the raw milk and cutting the remaining citron peel; (c) washing the cut citrus fruits with water and dehydrating them; (d) freeze-drying the washed and dehydrated citron peel and the citron extract; (e) pulverizing lyophilized citron peel and citron extract to produce a powder; (f) separating the citrus peel powder according to its size; And (g) combining the citron peel powder and the citron extract powder in a container.

In the present invention, " citron peel " means citron peel remaining after citron is squeezed.

In the present invention, 'citron extract' refers to citron juice citron juice.

The process for producing citrus peach according to the present invention will be described in more detail step by step as follows.

The step (a) of the present invention is a step of producing citron extract by souring the citron using a juicer.

The step (b) of the present invention is a step of cutting the citron peel, which is a by-product after the juice is juiced using a juicer, to a thickness of about 1 cm.

In the step (c) of the present invention, the citron peel which has been cut through the step (b) is washed once with water at about 20 to 23 ° C for removing citron juice in the peeling process, .

The step (d) of the present invention comprises lyophilizing the dehydrated citron peel through step (c), and lyophilizing the citron extract extracted from step (a) at -70 ° C for 3 days to be.

The step (e) of the present invention is a step of crushing the lyophilized citron peel and citron extract with the crusher to prepare citron peel powder and citron extract powder through the step (d).

In the step (f) of the present invention, the citron peel powder pulverized through the step (e) is pulverized in a size of 16 mesh or more, 16-50 mesh or 50-80 mesh using 6, 50 or 80 mesh, The size of each of them.

In step (g) of the present invention, citrus peel powder having a particle size of 16 or more, 16-50, and 50-80 mesh separated through step (f) and citrus fruit powder prepared through step (e) : 7.5: 1 part by weight.

In the case of producing the citrus fruit by means of the method comprising steps (a), (b), (c), (d), (e), (f) and (e) of the present invention, May be useful for utilizing citron peel.

In one embodiment of the present invention, the container is a capsule, and the citrus fruit and / or the persimmon may be a capsular citrus peel drip tea.

In one embodiment of the present invention, the lyophilization of the citron peel may be performed at a temperature of from -60 to -80 < 0 > C.

In one embodiment of the present invention, the step of separating the powder may include separating crushed citron peel powder at a size of 16 mesh or more, 16 to 50 mesh, or 50 to 80 mesh, respectively.

In one embodiment of the present invention, the citron extract powder may be freeze-dried and pulverized at a temperature of -60 to -80 ° C for 2 to 4 days.

In an embodiment of the present invention, the citrus peel powder is prepared by mixing 11 to 12 parts by weight of citrus peel powder having a size of 16 to 50 mesh, 7 to 8 parts by weight of citrus peel powder having a size of 50 to 80 mesh, To 1.5 parts by weight.

In one embodiment of the present invention, the step of mixing the citron peel powder may include adding 0.8 to 1.2 g of citron peel powder to the container.

In one embodiment of the present invention, the yuzu and the other can be sugar-free.

In one embodiment of the present invention, the method may further include adding water to the container containing the citron peel powder to extract the contents.

In one embodiment of the present invention, the extracting step may include drip extraction by adding water to the container.

In one embodiment of the present invention, the temperature of the water to be added in the extraction step is 60 to 80 ° C, and the amount of water to be added based on 1 g of the citron peel powder is 90 to 110 ml.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following Examples are only the preferred embodiments of the present invention, and the present invention is not limited by the following Examples.

< Example >

Experimental material

Yuza used the year-old Yuzu (Goheung, Jeollanamdo, Korea).

Statistical analysis

The mean and standard deviation of the groups were calculated using the SPSS statistical program (ver. 21.0, SPSS Inc, USA) and Duncan's multiple test was used to verify the significant difference between the groups ( p < 0.05).

< Example  1>

Yuzu with different sample processing and manufacturing process pericarp  Powder and citron Extract  Powder manufacturing

<1-1> Citron pericarp  Preparation of powder

In 2012, the perennial peel, which is a by-product after juicing the jujube citrus fruit, is sliced to a thickness of about 1 cm and then hot-air dried at 50 ° C for 8 to 10 hours, and then pulverized using a Grinder CGC- 4PC3BC, Cuisinart, East Windsor, NJ, USA) was used to prepare citron peel powder (A).

In addition, in 2012, the citrus fruit of Goheung citrus was juiced using a juicer, which was used to produce citron extract, and then the peripherally produced perilla was sliced to a thickness of about 1 cm, then lyophilized at -70 ° C, Powder (B) was prepared.

In addition, after peeling the peel from the pulp by peeling the citrus fruit of Goheung in 2012, the peel is sliced about 1 cm in thickness and then washed once with water of about 20 ~ 23 ° C to remove citron juice from the peeling process And put into a washing and dehydrator for dehydration. This was lyophilized at -70 ° C and then ground with a pulverizer to prepare citron peel powder (C). Powder A, B and C were prepared by using 16, 50 and 80 mesh sieves, respectively, and their characteristics were compared by 16 mesh, 16 mesh, and 50 mesh, respectively. 1)

<1-2> Production of citron extract powder

In 2012, citron juice of Goheung was juiced using a juicer used to produce citron extract, and the citron extract was freeze-dried at 70 ° C for 3 days and then ground with a grinder to prepare citron extract powder.

&Lt; Example 2 >

Citron pericarp  Of powder By size  Chromaticity measurement

In order to measure the chromaticity of the citron peel powder according to the sample processing and the manufacturing process of the present invention, the citron peel powder prepared in Example <1-1> was measured with a colorimeter (Minolta CR-200, JAPAN) (L), redness (a), yellowness (b) and delta E values were measured and chromaticities were measured.

As a result, as shown in the following Table 1, it was confirmed that the a value of the dried fruit powder (A) was higher than that of the freeze-dried fruit powder (B) The lyophilized powder (C) showed the highest L value and b value, and it was confirmed that the lightest yellow powder was produced.

Particularly, as the size of particle size decreases, the L value tends to increase and the b value tends to increase. As the particle size decreases, the color tends to show a bright yellow color.

_

< Example  3>

Citron pericarp  Powder and citron Extract  Of powder Antioxidant ability ( DPPH Radical scavenging ability ) Measure

The antioxidant activity of the citron peel dried powder prepared in Example <1-1> and the citron extract dried powder prepared in Example <1-2> were measured.

After adding 0.5 g of dried pea powder to a glass tube with a lid, 10 mL of 80% methanol extract solution was added and the antioxidant was extracted for 2 hours in a water bath (60 ° C, 70 rpm).

0.5 g of citron extract dried powder was dissolved in 10 mL of distilled water and extracted with 0.45 μm membrane filter.

800 μL of 0.1 mM DPPH (1,1-diphenyl-2-picrylhydrazyl) solution was added to 200 μL of the sample extract, mixed and left in a dark room for 30 minutes, and the absorbance was measured at 512 nm. The blank sample was measured using 200 μL of 80% methanol instead of 200 μL of the sample extract. Gallic acid was prepared as a standard substance at a concentration of 1 mg / mL and diluted.

As a result, as shown in Table 2 below, there was no significant difference in the antioxidant ability of the freeze-dried fruit juice (B) The smaller the particle size, the higher the antioxidant capacity.

As a result, the surface is oxidized while the surface is in contact with oxygen during hot air drying, and the moisture is evaporated at a high rate to form a hard film. Therefore, after the pulverization, the particles are filtered with a relatively large particle size, I was able to see that the performance was lowered.

As shown in Table 3 below, the antioxidant activity of the dried powder of citron extract was higher than that of the perianth powder. More than 70% higher than the other samples.

< Example  4>

Determination of total polyphenol content of citron peel powder and citron extract powder

The total polyphenol content of the dried citron peel prepared in Example <1-1> and the dried citron extract prepared in Example <1-2> was measured.

After adding 0.5 g of dried pea powder to a glass tube with a lid, 10 mL of 80% methanol extract solution was added and the citron peel powder sample was extracted for 2 hours in a water bath (60 ° C, 70 rpm).

0.5 g of citron extract dried powder was dissolved in 10 mL of distilled water and extracted with 0.45 μm membrane filter. Polyphenol content was determined by Folin-Denis assay.

To 100 μL of the sample extract, add 1 mL of third-order distilled water and 200 μL of 5% Na ₂ CO ₃ solution. After mixing 100 μL of 50% Folin-Ciocalteu's phenol reagent, place in the dark room for 1 hour and absorbance at 750 nm Respectively. Blank was measured by using 200 μL of 80% methanol instead of the sample extract. Gallic acid was prepared as a standard at a concentration of 1 mg / mL and diluted.

As a result, as shown in Table 4, the total polyphenol content of the fresh and freeze-dried sample (C) was higher than that of the fresh juice-based hot air-dried sample (A) The results are as follows.

In addition, the total polyphenol content of citron extract-dried powder was somewhat lower than that of fresh and freeze-dried samples, but higher than that of hot air-dried samples (see Tables 4 and 5)

&Lt; Example 5 >

Determination of functional ingredient content of citrus fruit powder and citron extract powder

The content of the functional ingredient in the dried citron peel prepared in Example <1-1> and the dried powder of citron extract prepared in Example <1-2> were measured.

0.2 g of dried citron fruit powder and citron extract dried powder were added to 8 ml of methanol (dimethylsulphoxide, 1: 1, v / v) and shaken at room temperature for 12 hours And extracted. The extract was filtered with a 0.45 μm membrane filter, and the content of Naringin and hesperidin was quantitatively analyzed by high performance liquid chromatography (HPLC) under the measurement conditions shown in Table 6 below.

As a result, as shown in the following Table 7, the functional ingredients naringin and hesperidin in the fresh and freeze-dried powder (C) were 501.2-518.5 ug / g and 859.2-963.6 ug / g, respectively . In the case of more than 16 mesh and 16-50 mesh, the content of functional ingredient was significantly higher in fresh and frozen lyophilized powder than in the other experimental groups. In the case of 50-80 mesh, the functional ingredient of lyophilized lyophilized powder (B) The highest content.

On the other hand, in the case of citron extract powder, the functional contents of naringin and hesperidin were lower than those of perilla powder (see Table 8).

From the above examples, it can be seen that the method of preparing whole and frozen lyophilized powder can give the best quality in terms of antioxidant ability, polyphenol content, and functional ingredient content such as naringin and hesperidin.

&Lt; Example 6 >

One-time titration of freeze-dried powder drip tea

<6-1> Experimental group  Produce

Powder of 16-50 mesh size among the fresh and frozen lyophilized powders prepared in Example <1-1> was mixed with 0.5 g, 1.0 g and 1.5 g, respectively, in 50 mL of hot water at 70 ° C to prepare an experimental group.

<6-2> Life and blood  Freeze-dried powder Drip car one time  Measurement of Sensory Characteristics for Appropriate Dosage Investigation

The color, flavor, taste, and overall acceptability of the freeze-dried powder drip tea prepared in Example < 6-1 > were investigated in order to investigate once-dose capacity of the drip tea using the freeze-dried powder of the present invention Were measured.

In order to compare sensory characteristics, a panel consisting of eight trained sensory evaluation subjects were asked to rinse their mouth with water after eating one sample, and then another sample was evaluated. The evaluation items were taste, color, flavor, and overall preference. Each characteristic was evaluated by the 5-point scale method. One point was "I hate you very much" '3 points are' normal ', 4 points are' slightly better 'and 5 points are' very good '.

As a result, as shown in Table 9, there was no significant difference in the color and flavor, but in the case of 1.0 g of the peel powder and 1.5 g of the additive group, the tough and bitter taste was strong and the taste and overall acceptability were low .

Particularly, 0.5 g of pea powder showed the highest taste and overall acceptability, and it is most desirable to prepare about 1 g of citron peel powder in the form of a package, assuming that a typical cup of tea is about 100 mL And it was found.

< Example  7>

Investigation on the blending ratio of raw and dried lyophilized powder drip tea by particle size

&Lt; 7-1 >

16 or more, 16-50, or 50-80 mesh powder and liquorice extract freeze-dried powder were mixed at a ratio of 1: 3: 1 or more, respectively, using the dried and freeze-dried powder and citron extract dried powder prepared in Example <1-1> 1: 0 parts by weight, 2: 3: 0: 0 parts by weight and 0: 11.5: 7.5: 1 part by weight were mixed in a total amount of 1 g and then mixed in a teabag (polyethylene, polypropylene and conjugated fiber) A drip tea was prepared using a maker.

<7-2> Determination of Sensory Characteristics for Investigation of the Mixing Ratio of Frozen Dried Powdered Drip Tea

In order to investigate the blending ratio of the citron peel powder drip tea of the present invention by the particle size, the sensory characteristics of the citron fruit drip tea prepared through Example <7-1> according to the overall preference for color, flavor and taste were measured Respectively.

In order to compare sensory characteristics, a panel consisting of eight trained sensory evaluation subjects were asked to rinse their mouth with water after eating one sample, and then another sample was evaluated. The evaluation items are overall preference based on taste, color, and flavor, and are evaluated by the 5-point scale method. 1 point is "I hate you very much" and 2 points "I do not like it" 3 points were 'normal', 4 points were 'slightly better' and 5 points were 'very good'.

As a result, as shown in the following Table 10, the sensory characteristics of the citrus peel drip tea of (C) were evaluated to be the best in taste, aroma and color, and the powder composition ratio in the preparation of drip tea was prepared as in .

< Example  8>

Sensory properties of citron peel powder drip tea

<8-1> Experimental group  And control preparation

In order to prepare hot-air dried fruit, juice peel freeze-dried powder and freeze-dried freeze-dried powder drip tea with juice hairs, 16-50 mesh, 50-80 mesh and Citron extract powder was mixed with 11.5: 7.5: 1 part by weight to prepare 1 g of a mixed powder, and then drip tea was prepared using a coffee maker (QLIG, USA) so that the amount of water was 100 mL. The control group was drip tea using the same amount of water and temperature as in the experimental group.

<8-2> Citron pericarp  powder Drip car  Sensory measurement

In order to measure the sensory characteristics of the citrus fruit powder drip tea of the present invention, the sensory characteristics of citron fruit powder drip tea and citrus peeler, which were prepared through the process of Example <8-1>, were measured.

In order to compare sensory characteristics, a panel consisting of eight trained sensory evaluation subjects were asked to rinse their mouth with water after eating one sample, and then another sample was evaluated. The evaluation items were taste, color, flavor, and overall preference. Each characteristic was evaluated by a 5-point scale. One point was "I hate you very much" and two points "I hate it a little" '3 points are' normal ', 4 points are' slightly better 'and 5 points are' very good '. In addition, the color observed with the naked eye was photographed and used as a comparative data of sensory evaluation (see FIG. 2).

As a result, the drip tea made from the dried persimmon vinegar showed strong red color compared with the other drip tea, while the freeze dried drip tea was slightly yellowish reddish. In the case of fresh and dried lyophilized drip tea, it was the clearest and brightest yellow in terms of the naked eye, and the degree of yellow was the highest among the seed drip tea, and the strongest odor of citron was felt, (See Fig. 2). &Lt; tb &gt; &lt; TABLE &gt;

The sensory evaluation scores of the three drip tea strains were lower in color, aroma, taste, and overall acceptability as compared to those of the dried lyophilized hot air, as shown in Table 11 below, while those of the lyophilized lyophilized drip tea were used for sensory evaluation Among the four drip tea, the highest sensory score was obtained in color, taste and flavor. This shows better evaluation than that of commercially available Phellinus linteus, and it can be said that it is a sensual characteristic that can be commercialized.

From these results, it can be concluded that the method of preparing drip liquor by rinsing with water after dewatering, lyophilizing the mixture, and then mixing the proper amount of the liquor with the proper amount of the citron extract powder can give the most desirable sensory characteristics . This process is a method that can keep the flavor and flavor to the maximum with less change of color than the freeze-drying method of the juice by treating the drying process after removing the pulp remaining in the citron peel. And it was found that the sensory properties could be increased efficiently.

&Lt; Example 9 >

Investigation of the characteristics of freeze-dried powdered drip tea and citrus fruit

<9-1> Production of experimental group and control group

The lyophilized lyophilized freeze-dried drippings and orange peelings, which were found to have the best sensory properties in Example <8-1>, were compared with the experimental group and the control group, respectively.

<9-2> Measurement of Antioxidant Activity of Freeze-Dried Powdered Drippin and Porphyra Fructus from Citrus Peel

In order to measure the antioxidant ability of the present invention, the antioxidant activity of the freeze-dried powdery drippearl and the orange peel prepared by Example <8-1> was measured. The drip tea prepared in Example <8-1> was cooled to room temperature and used as a test liquid. 0.8 mL of 0.1 mM DPPH (1,1-diphenyl-2-picrylhydrazyl) solution was added to 0.2 mL of the test solution, and the mixture was incubated for 30 minutes in a dark room and the absorbance at 512 nm was measured. Blank was prepared by using 0.2 mL of 80% methanol, preparing gallic acid as a standard at a concentration of 1 mg / mL, diluting it with gallic acid equivalent (mg / 100 mL) The antioxidant activity of citron peel powder drip tea was measured.

As a result, the antioxidant activity of drippicel made with citrus pulp lyophilized powder showed a value of 1.29 GAE mg / 100 mL higher than orange peel 0.73 GAE mg / 100 mL (see Table 12).

<9-3> Measurement of total polyphenol content of freeze-dried powder drip tea and citrus tea of citrus peel

In order to measure the total polyphenol content of the present invention, the total polyphenol content of the lyophilized lyophilized powdered drip tea and citrus peel prepared through Example <8-1> was measured.

The drip tea prepared in Example <8-1> was cooled and used as a test liquid. The polyphenol content was measured by the Folin-Denis method. Methanol After adding 1 mL of distilled water and 200 μL of 5% Na ₂ CO ₃ solution to 100 μL of the sample solution, 100 μL of 50% Folin-Ciocalteu's phenol reagent was mixed and allowed to stand in the dark for 1 hour and absorbance at 750 nm Measurement.

Blank samples were measured using 200 μL of 80% methanol instead of the sample extract. Gallic acid was prepared as a standard substance at a concentration of 1 mg / mL and diluted.

As a result, the total polyphenol content of fresh and dried lyophilized powdered drip tea was 7.78 GAE mg / 100 mL, higher than that of 4.99 GAE mg / 100 mL of orange peel (see Table 12).

<9-4> Determination of functional ingredient content of freeze-dried powdered drip tea and citrus jujube

In order to measure the content of the functional ingredient of the present invention, the content of the functional ingredient in the lyophilized lyophilized powdered drip tea and citrus peel prepared through Example <8-1> was measured.

After the drip tea was cooled, it was used as a sample solution. 6 mL of extract solution (methanol: dimethylsulphoxide, 1: 1, v / v) was added to 2 mL of the sample solution and shaking was performed at room temperature for 12 hours. The extract was filtered with a 0.45 μm membrane filter, and Naringin and hesperidin contents were quantitatively analyzed by high performance liquid chromatography (HPLC) under the measurement conditions shown in Table 6 above.

As a result, as shown in Table 12 below, the functional ingredient, Naringin, was not detected in the orange peel, while the freeze-dried drip liquor was found to be 207 ug / 100 mL, indicating that the quality was excellent in terms of functionality. On the other hand, the content of hesperidin was found to contain about 255 ug in 100 mL of freeze dried drip liquor of vitriol and 299 ug which was slightly higher in case of gujarin.

As shown in the above examples, in the case of producing yuza, the lyophilized lyophilization is more functional than the hot-air drying to enhance the sensory quality and sensory quality. Is not only superior in sensory properties, but also has excellent quality in terms of functionality, and thus is highly likely to be used for industrialization.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (12)

Preparing a citron extract by souring the raw milk;
Squeezing the raw milk and cutting the remaining citron peel;
Washing the cut citron peel with water and dehydrating it;
Lyophilizing the washed and dehydrated citron peel and the citron extract;
Pulverizing the lyophilized citron peel and citron extract to produce a powder;
Separating the citrus peel powder according to its size; And
And adding the separated citron peel powder and the citron extract powder to a container. The method according to claim 1,
Wherein the container is a capsule, and the citrus fruit and / or the citrus fruit are capsular citrus peel drip tea. The method according to claim 1,
Wherein the lyophilization of the citron peel is performed at a temperature of -60 to -80 ° C. The method according to claim 1,
Wherein the step of separating the powder comprises separating crushed citron peel powder at a size of 16 mesh or more, 16 to 50 mesh or 50 to 80 mesh, respectively. The method according to claim 1,
Wherein the citron extract powder is freeze-dried at a temperature of -60 to -80 占 폚 for 2 to 4 days and then pulverized. The method according to claim 1,
The citrus peel powder is mixed with 11 to 12 parts by weight of citrus peel powder having a size of 16 to 50 mesh, 7 to 8 parts by weight of citrus peel powder having a size of 50 to 80 mesh, and 0.5 to 1.5 parts by weight of citrus fruit powder A process for producing yuza and pea. The method according to claim 1,
Wherein the citrus peel powder is mixed with 0.8 to 1.2 g of citrus peel powder in the container. The method according to claim 1,
Wherein the yuzu and the other is a sugar-free product. The method according to claim 1,
Further comprising the step of adding water to the container containing the citrus peel powder to extract the contents. 10. The method of claim 9,
Wherein the extracting step comprises drip extraction by adding water to the container. 10. The method of claim 9,
Wherein the temperature of the water added in the extraction step is 60 to 80 ° C and the amount of water to be added based on 1 g of the citron peel powder is 90 to 110 ml. 11. The yuzu-zakaya cross-section manufactured by any one of claims 1 to 11.

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