KR20180047542A - Method for manufacturing lemon jelly - Google Patents
Method for manufacturing lemon jelly Download PDFInfo
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- KR20180047542A KR20180047542A KR1020160143739A KR20160143739A KR20180047542A KR 20180047542 A KR20180047542 A KR 20180047542A KR 1020160143739 A KR1020160143739 A KR 1020160143739A KR 20160143739 A KR20160143739 A KR 20160143739A KR 20180047542 A KR20180047542 A KR 20180047542A
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- lemon
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- fermentation
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Links
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 129
- 235000015110 jellies Nutrition 0.000 title claims abstract description 19
- 239000008274 jelly Substances 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title abstract description 10
- 244000248349 Citrus limon Species 0.000 title 1
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 128
- 235000019658 bitter taste Nutrition 0.000 claims abstract description 29
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 230000032683 aging Effects 0.000 claims abstract description 19
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 19
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 19
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 14
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 14
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 14
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 14
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 13
- 235000009508 confectionery Nutrition 0.000 claims description 13
- 235000012907 honey Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 238000002360 preparation method Methods 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 229930003268 Vitamin C Natural products 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
- 235000019640 taste Nutrition 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- DMASLKHVQRHNES-UPOGUZCLSA-N (3R)-beta,beta-caroten-3-ol Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C DMASLKHVQRHNES-UPOGUZCLSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- NBZANZVJRKXVBH-ITUXNECMSA-N all-trans-alpha-cryptoxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CCCC2(C)C)C NBZANZVJRKXVBH-ITUXNECMSA-N 0.000 description 2
- DMASLKHVQRHNES-ITUXNECMSA-N beta-cryptoxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2=C(C)CCCC2(C)C DMASLKHVQRHNES-ITUXNECMSA-N 0.000 description 2
- 235000002360 beta-cryptoxanthin Nutrition 0.000 description 2
- 239000011774 beta-cryptoxanthin Substances 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000003472 neutralizing effect Effects 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
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- 235000011511 Diospyros Nutrition 0.000 description 1
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- 206010013911 Dysgeusia Diseases 0.000 description 1
- HDOMLWFFJSLFBI-UHFFFAOYSA-N Eriocitrin Natural products CC1OC(OCC2OC(Oc3cc(O)c4C(=O)CC(Oc4c3)c5ccc(OC6OC(COC7OC(C)C(O)C(O)C7O)C(O)C(O)C6O)c(O)c5)C(O)C(O)C2O)C(O)C(O)C1O HDOMLWFFJSLFBI-UHFFFAOYSA-N 0.000 description 1
- OMQADRGFMLGFJF-MNPJBKLOSA-N Eriodictioside Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=C(O)C(O)=CC=2)O1 OMQADRGFMLGFJF-MNPJBKLOSA-N 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000002180 anti-stress Effects 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229940025878 hesperidin Drugs 0.000 description 1
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015122 lemonade Nutrition 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 150000002630 limonoids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
본 발명은 레몬을 이용하여 레몬 단면의 형태 및 레몬의 새큼한 맛을 유지하면서도 레몬 특유의 쓴맛이 제거된 레몬 젤리과자의 제조 방법에 관한 것이다.The present invention relates to a method for manufacturing lemon jelly confectionery having a lemon-shaped cross-sectional shape and a bitter taste of a lemon while retaining the bitter taste of the lemon.
레몬은 비타민C, 구연산이 풍부한 과일로서 산도, 당도가 높아 시큼새큼한 맛을 내는 음료와 음식 향신료로 널리 애용되고 있다.Lemon is rich in vitamin C and citric acid, and has high acidity and high sugar content, and is widely used as a flavorful drink and food spice.
레몬은 피부미용, 노화 방지, 피로회복, 면역력 향상, 항 알러지, 항 스트레스, 다이어트 등에 효능이 있는 것으로 알려져 있다.Lemon is known to be effective in skin care, anti-aging, fatigue recovery, immunity enhancement, anti-allergy, anti-stress and diet.
레몬의 이러한 유효 성분들은 레몬 과즙보다는 주로 레몬 껍질에 다량 함유되어 있는 것으로 보고되어 있다. 예컨데, 레몬 100g을 기준으로 레몬 과즙에는 비타민C 15 mg, 비타민E 0.03 mg, 칼슘 2.1 mg, 칼륨 30 mg, 베타크립토산틴 3.9 mg이 함유된 반면, 레몬 껍질에는 비타민C 100 mg(과즙 대비 6.7배), 비타민E 1.6 mg(53배), 칼슘 67 mg(32배), 칼륨 130 mg(4.3배), 베타크립토산틴 37 mg(9.5배)이 함유되어 레몬 과즙에 비해 현저하다. 또한, 레몬 껍질에는 폴리페놀 성분이 풍부하고, 폴리페놀 중에서 특히 에리오시트린, 헤스페리딘과 같은 플라보노이드 성분이 다량 함유되어 있다.It is reported that these active ingredients of lemon are mainly contained in lemon peel rather than lemon juice. For example, lemon juice contains 15 mg of vitamin C, 0.03 mg of vitamin E, 2.1 mg of calcium, 30 mg of potassium and 3.9 mg of beta-cryptoxanthin in 100 mg of lemon, while 100 mg of vitamin C (6.7 times ), Vitamin E 1.6 mg (53 times), calcium 67 mg (32 times), potassium 130 mg (4.3 times) and beta cryptoxanthin 37 mg (9.5 times) In addition, the lemon peel is rich in polyphenol components and contains a large amount of flavonoid components such as erio citrin and hesperidin among polyphenols.
레몬은 시큼새큼한 맛 외에 쓴맛을 가지는 데, 이러한 쓴맛은 리모노이드(limonoid) 성분으로 주로 레몬 껍질(주로 흰부분)과 레몬씨에 다량 함유되어 있어 섭취자 상당수에게 취식 거부감을 초래한다.Lemon has a bitter taste in addition to its bitter taste. This bitter taste is a limonoid ingredient. It is mainly contained in lemon peel (mainly white part) and lemon seed, which causes a lot of rejection to eat.
이러한 이유로 새큼한 맛을 위해 주로 레몬의 과즙을 이용하거나, 레몬청으로 만들어 레몬차 형태로 음용하고 있다. 레몬청은 레몬을 소다, 굵은 소금, 식초 등으로 깨끗히 세척한 후 끊는 물에 데쳐 표면의 왁스 성분을 제거하고, 절편으로 썰은 후 쓴맛 성분이 많은 레몬 끝부분과 레몬씨를 제거한 다음, 설탕과 1:1의 비율로 혼합하고 냉장고 등 저온에서 약 2주 정도 숙성시키면 완성된다. 이러한 레몬청은 설탕과의 숙성과정으로 풍미가 더 해져는 새큼한 맛을 나타내나, 레몬 껍질의 쓴맛으로 인해 뒷맛은 여전히 쓸때가 많다. 또한 레몬청은 주로 레모네이드와 같이 차 형태이므로 섭취 방법에 제한이 따른다.For this reason, lemon juice is mainly used for fresh taste, or lemon tea is made in the form of lemon tea. After washing the lemon with soda, coarse salt, vinegar, etc., remove the wax component from the surface and cut into slices. After cutting off the end of the lemon with lots of bitter components and lemon seeds, 1, and it is completed by aging for about 2 weeks at a low temperature such as a refrigerator. These lemon yams are aged with sugar, and when they are added to the flavor, they taste fresh. However, the bitter taste of the lemon peel is still used for aftertaste. In addition, lemon juice is mainly tea type like lemonade, so there is a limit to the intake method.
본 발명은 상술한 문제점을 해결하기 위하여, 레몬의 새큼한 맛을 유지하면서도 특유의 쓴맛이 제거되어 섭취가 편하고 기호도가 향상된 레몬 젤리과자의 제조 방법을 제공하는 데 그 목적이 있다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide a method of manufacturing lemon jelly candy which is easy to ingest and which has a favorable taste.
상기 기술적 과제를 달성하기 위해 본 발명은, 레몬을 세척하는 단계; 상기 레몬을 2~5 mm 두께의 편으로 썰어 레몬 절편을 준비하는 준비단계; 상기 레몬 절편 40~60 중량부, 당류 40~60 중량부를 용기에 넣고 저온 발효숙성시키는 단계; 상기 발효숙성된 레몬 절편을 반건조시키는 단계; 및 상기 반건조된 레몬 절편을 멸균시키는 단계를 포함하는 레몬 젤리과자 제조 방법을 제공한다.According to an aspect of the present invention, Preparing a lemon slice by slicing the lemon into 2 to 5 mm thick slices; 40 to 60 parts by weight of the lemon slices and 40 to 60 parts by weight of saccharides are put into a vessel and subjected to low temperature fermentation and aging; Semi-drying the fermented aged lemon slices; And sterilizing the semi-dried lemon slice. The present invention also provides a method for manufacturing lemon jelly candy.
한편, 본 발명은 레몬의 쓴맛을 중화시키기 위하여 상기 발효숙성 단계 후 레몬 절편 100중량부 대비 양배추 20~40 중량부를 첨가하고 3~5일간 저온 숙성하여 레몬의 쓴맛을 중화시키는 단계를 더 포함하는 레몬 젤리과자의 제조 방법을 제공한다.Meanwhile, in order to neutralize the bitter taste of lemon, 20 to 40 parts by weight of cabbage is added to 100 parts by weight of the lemon slice after the fermentation and aging at low temperature for 3 to 5 days to neutralize the bitter taste of lemon, A method for producing jelly candy is provided.
다른 한편, 본 발명은 레몬의 쓴맛을 중화시키기 위하여 상기 발효숙성 단계 후 레몬 절편을 건져내고, 상기 건져낸 레몬 절편 100중량부 대비 양배추 20~40 중량부, 올리고당 10~20 중량부를 용기에 넣고 3~5일간 저온 숙성하여 레몬의 쓴맛을 중화시키는 단계를 더 포함하는 레몬 젤리과자의 제조 방법을 제공한다.On the other hand, in order to neutralize the bitter taste of the lemon, the lemon section is removed after the fermentation, and 20 to 40 parts by weight of cabbage and 10 to 20 parts by weight of oligosaccharide are added to the container in an amount of 3 to 5 And neutralizing the bitter taste of the lemon by low-temperature aging for a day.
상기 발효숙성 단계는 당류가 충분히 발효될 수 있도록 20 ~ 40일간 이루어지는 것이 바람직하다. 상기 당류는 설탕, 올리고당, 벌꿀 중에서 선택되는 것이 바람직하고, 상기 설탕은 백설탕인 것이 바람직하다.The fermentation aging step is preferably performed for 20 to 40 days so that the saccharide can be sufficiently fermented. The saccharide is preferably selected from sugar, oligosaccharide, and honey, and the sugar is preferably white sugar.
상기 당류는 백설탕:올리고당 = 1:1~3:1의 혼합비로 이루어질 수 있다.The saccharide may be mixed at a mixing ratio of white sugar: oligosaccharide = 1: 1 to 3: 1.
상기 반건조 단계는 건조기에서 5~10시간 건조시켜 완전히 딱딱하지 않고 약간 말랑말랑한 형태로 건조되는 것이 바람직하다.It is preferable that the semi-drying step is performed in a dryer for 5 to 10 hours to dry completely without being hard and in a slightly soft form.
상기 건조된 젤리 형태의 레몬 절편을 멸균기에 넣고 30분 정도 멸균시킬 수 있다.The dried jelly-like lemon slice can be sterilized for about 30 minutes in a sterilizer.
본 발명에 따른 레몬 젤리과자는 레몬청과 달리 반건조 상태의 젤리 형태로서 남녀노소 간식으로 섭취가 용이할 뿐 아니라, 레몬 특유의 쓴맛이 중화되어 더욱 새큼한 풍미를 가져 기호도가 향상되는 효과를 가진다.The lemon jelly cake according to the present invention is in the form of semi-dry jelly unlike lemon juice, which not only facilitates ingestion by juveniles, but also neutralizes the bitter taste unique to lemons, thereby having a more fresh flavor and improving the preference degree.
본 발명자는 과실 가공 분야에 오랜 종사자로서, 레몬을 백설탕, 올리고당, 벌꿀 등의 당류와 적절비로 혼합하여 장기간 발효숙성시키고, 이를 반건조시켜 약간 말랑말랑한 젤리 형태로 가공하면 레몬의 새큼한 맛은 그대로 유지하면서도 레몬청 보다 쓴맛이 덜하고, 고형 형태로로서 섭취가 편리한 레몬 젤리과자를 개발하여 본 발명을 완성하였다.As a long-time practitioner in the field of fruit processing, the present inventors have found that when lemon is mixed with saccharides such as white sugar, oligosaccharides, and honey at an appropriate ratio to ferment the fermentation for a long period of time and then semi-dried to form a slightly frizzy jelly, The present invention has been completed by developing a lemon jelly cake which is less bitter than lemon chelate and which is easy to ingest as a solid form.
또한 나아가 상기 레몬 젤리과자에 잔존하는 쓴맛을 중화시켜 제거하기 위하여 감초, 황기, 오가피 등의 한약재류, 사과, 배, 감 등의 과일류, 그리고 오이, 호박, 당근, 양배추, 무 등의 채소류와 같이 다양한 식용 가능한 재료들을 넣고 다양한 조건에서 실험하였다.Furthermore, in order to neutralize and remove the bitter taste remaining in the lemon jelly cake, it is necessary to use a variety of herbs such as licorice, yanggi, and ogapi as well as fruits such as apples, pears and persimmons and vegetables such as cucumber, pumpkin, carrot, cabbage, A variety of edible materials were added and tested under various conditions.
먼저 과일류는 첨가 과일의 풍미로 인해 레몬 고유의 풍미가 퇴색되고, 숙성이 용이치 않았으며, 변색될 뿐 아니라 쓴맛 제거의 효과도 별로 없음을 확인하였고, 한약재류 역시 레몬 풍미가 퇴색되고, 쓴맛 제거 효과가 없었다.First, it was confirmed that the flavor of the fruit was faded due to the flavor of the added fruit, and that the flavor of the lemon was faded, the fermentation was not sufficient, and the effect of removing the bitter taste was also insignificant. There was no removal effect.
채소류 중에서 오이, 호박, 당근, 무 역시 레몬 풍미를 퇴색하고, 쓴맛 제거 효과가 없는 반면, 양배추를 이용하여 숙성시키면 레몬 특유의 풍미는 유지되면서 쓴맛이 제거됨을 확인하여 본 발명을 완성하였다. Among the vegetables, cucumber, amber, carrots and radishes were faded and the bitter taste was not removed. On the other hand, when fermented with cabbage, it was confirmed that the bitter taste was removed by maintaining the characteristic flavor of lemon.
본 발명의 레몬 젤리과자 제조 방법은 레몬을 세척하는 단계; 상기 레몬을 2~5 mm 두께의 편으로 썰어 레몬 절편을 준비하는 준비단계; 상기 레몬 절편 40~60 중량부, 당류 40~60 중량부를 용기에 넣고 저온 발효숙성시키는 단계; 상기 발효숙성된 레몬 절편을 반건조시키는 단계; 및 상기 반건조된 레몬 절편을 멸균시키는 단계를 포함하여 이루어진다.The method of manufacturing lemon jelly candy of the present invention comprises the steps of washing lemon; Preparing a lemon slice by slicing the lemon into 2 to 5 mm thick slices; 40 to 60 parts by weight of the lemon slices and 40 to 60 parts by weight of saccharides are put into a vessel and subjected to low temperature fermentation and aging; Semi-drying the fermented aged lemon slices; And sterilizing the semi-dried lemon slice.
한편, 본 발명은 레몬의 쓴맛을 중화시키기 위하여 상기 발효숙성 단계 후 레몬 절편 100중량부 대비 양배추 20~40 중량부를 첨가하고 3~5일간 저온 숙성하여 레몬의 쓴맛을 중화시키는 단계를 더 포함하는 레몬 젤리과자의 제조 방법을 제공한다.Meanwhile, in order to neutralize the bitter taste of lemon, 20 to 40 parts by weight of cabbage is added to 100 parts by weight of the lemon slice after the fermentation and aging at low temperature for 3 to 5 days to neutralize the bitter taste of lemon, A method for producing jelly candy is provided.
다른 한편, 본 발명은 레몬의 쓴맛을 중화시키기 위하여 상기 발효숙성 단계 후 레몬 절편을 건져내고, 상기 건져낸 레몬 절편 100중량부 대비 양배추 20~40 중량부, 올리고당 10~20 중량부를 용기에 넣고 3~5일간 저온 숙성하여 레몬의 쓴맛을 중화시키는 단계를 더 포함하는 레몬 젤리과자의 제조 방법을 제공한다.On the other hand, in order to neutralize the bitter taste of the lemon, the lemon section is removed after the fermentation, and 20 to 40 parts by weight of cabbage and 10 to 20 parts by weight of oligosaccharide are added to the container in an amount of 3 to 5 And neutralizing the bitter taste of the lemon by low-temperature aging for a day.
상기 쓴맛 중화를 위한 양배추는 물에 살짝 데친 것을 사용하는 것이 더욱 바람직하다.It is more preferable to use cabbage soaked in water to neutralize bitterness.
상기 발효숙성 단계는 당류가 충분히 발효될 수 있도록 20 ~ 40일간, 바람직하게는 약 30일간 이루어질 수 있다. 상기 당류는 발효가 가능한 당분 성분이면 상관이 없으나 설탕, 올리고당, 벌꿀 중에서 선택되는 것이 바람직하고, 상기 설탕은 백설탕인 것이 보다 바람직하다.The fermentation aging step may be performed for 20 to 40 days, preferably about 30 days, so that the saccharide can be fully fermented. The saccharide is not particularly limited as long as it is a fermentable sugar component, but it is preferably selected from sugar, oligosaccharides and honey, and the sugar is preferably white sugar.
상기 당류는 백설탕, 올리고당, 벌꿀 등의 혼합물일 수 있으며, 실험결과 백설탕:올리고당 = 1:1~3:1 바람직하게는 2:1의 혼합비로 이루어질 수 있다.The saccharide may be a mixture of white sugar, oligosaccharide, honey, and the like. As a result of the experiment, the mixing ratio of white sugar: oligosaccharide is 1: 1 ~ 3: 1, preferably 2: 1.
상기 반건조 단계는 건조기에서 5~10시간 건조시켜 완전히 딱딱하지 않고 약간 말랑말랑한 형태로 건조되는 것이 바람직하다.It is preferable that the semi-drying step is performed in a dryer for 5 to 10 hours to dry completely without being hard and in a slightly soft form.
이하 실시예에 따라 본 발명을 상세히 설명한다. 다만, 하기 실시예는 본 발명을 예시하기 위한 것일 뿐이며, 본 발명의 범위가 이로써 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.
실시예Example 1: 레몬 젤리과자의 제조 1: Manufacture of lemon jelly candy
(1) 레몬 25개를 흐르는 물에 깨끗이 씻은 후, 굵은 소금으로 문질러 표면의 노폐물을 제거한 다음, 끓는 물에 3초가 데쳐 레몬 표면의 왁스 성분을 제거하여 세척을 완료하였다.(1) Twenty-five lemons were thoroughly washed in running water, then rubbed with coarse salt to remove waste products on the surface, and then boiled for 3 seconds to remove wax components from the surface of the lemon.
(2) 상기 준비된 레몬을 2~5 mm 두께의 편으로 썰어 레몬 절편을 준비하고, 레몬 끝부분과 레몬씨 부분을 제거하였다.(2) The prepared lemon was sliced to a thickness of 2 to 5 mm to prepare a lemon slice, and the lemon end portion and the lemon seed portion were removed.
(3) 상기 레몬 절편 2.2kg과 백설탕 1.2kg, 올리고당 0.6kg을 준비하고, 살균된 유리 용기에 레몬과 백설탕을 번갈아가면서 쌓아 넣은 후, 올리고당을 서서히 부어 레몬에 스며들게 하고 용기를 밀봉하였다.(3) The lemon slices (2.2 kg), white sugar (1.2 kg), and oligosaccharide (0.6 kg) were prepared. Lemon and white sugar were alternately poured into a sterilized glass container, and the oligosaccharide was slowly poured into the lemon.
(4) 상기 용기를 2~5℃의 냉장고에 넣은 후 4주간 저온 발효숙성시켰다.(4) The container was placed in a refrigerator at 2 to 5 DEG C and then subjected to low-temperature fermentation for 4 weeks.
(5) 상기 용기를 개봉하여 레몬 절편을 건져 내어 레몬 단면 모양이 유지되도록 편 다음 냉풍 건조기에서 8시간 반건조시켰다.(5) The container was opened, and the lemon slice was taken out, and the slice was kept in a lemon-shaped cross-sectional shape, followed by drying in a cold air dryer for 8 hours.
(6) 상기 건조된 젤리 형태의 레몬 절편을 멸균기에 넣고 30분간 멸균시켜 젤리형태의 레몬과자를 제조하였다.(6) The dried jelly-like lemon slice was placed in a sterilizer and sterilized for 30 minutes to prepare a jelly-like lemon confection.
실시예Example 2: 레몬 젤리과자의 제조 2: Preparation of lemon jelly cake
(1) 레몬 25개를 흐르는 물에 깨끗이 씻은 후, 굵은 소금으로 문질러 표면의 노폐물을 제거한 다음, 끓는 물에 3초가 데쳐 레몬 표면의 왁스 성분을 제거하여 세척을 완료하였다.(1) Twenty-five lemons were thoroughly washed in running water, then rubbed with coarse salt to remove waste products on the surface, and then boiled for 3 seconds to remove wax components from the surface of the lemon.
(2) 상기 준비된 레몬을 2~5 mm 두께의 편으로 썰어 레몬 절편을 준비하고, 레몬 끝부분과 레몬씨 부분을 제거하였다.(2) The prepared lemon was sliced to a thickness of 2 to 5 mm to prepare a lemon slice, and the lemon end portion and the lemon seed portion were removed.
(3) 상기 레몬 절편 2.2kg과 백설탕 1.2kg, 올리고당 0.6kg을 준비하고, 살균된 유리 용기에 레몬과 백설탕을 번갈아가면서 쌓아 넣은 후, 올리고당을 서서히 부어 레몬에 스며들게 하고 용기를 밀봉하였다.(3) The lemon slices (2.2 kg), white sugar (1.2 kg), and oligosaccharide (0.6 kg) were prepared. Lemon and white sugar were alternately poured into a sterilized glass container, and the oligosaccharide was slowly poured into the lemon.
(4) 상기 용기를 2~5℃의 냉장고에 넣은 후 4주간 저온 발효숙성시켰다.(4) The container was placed in a refrigerator at 2 to 5 DEG C and then subjected to low-temperature fermentation for 4 weeks.
(5) 물에 살짝 데친 양배추 0.5kg을 준비한 다음, 상기 용기를 개봉하고 레몬 절편들 사이에 양배추를 넣고 빌봉한 다음, 2~5℃의 냉장고에 넣은 후 3일간 저온 숙성시켰다.(5) 0.5 kg of slightly boiled cabbage in water was prepared. The above-mentioned container was opened. Cabbage was put between the lemon slices, and the mixture was sealed in a refrigerator at 2-5 ° C., followed by low-temperature aging for 3 days.
(6) 상기 용기를 개봉하여 레몬 절편을 건져 내어 레몬 단면 모양이 유지되도록 편 다음 냉풍 건조기에서 8시간 반건조시켰다.(6) The above container was opened, and the lemon slice was taken out so that the lemon sectional shape was maintained, followed by drying in a cold air dryer for 8 hours.
(7) 상기 건조된 젤리 형태의 레몬 절편을 멸균기에 넣고 30분간 멸균시켜 젤리형태의 레몬과자를 제조하였다.(7) The dried jelly-like lemon slice was placed in a sterilizer and sterilized for 30 minutes to prepare a jelly-like lemon confection.
실시예Example 3: 레몬 젤리과자의 제조 3: Manufacture of lemon jelly candy
(1) 레몬 25개를 흐르는 물에 깨끗이 씻은 후, 굵은 소금으로 문질러 표면의 노폐물을 제거한 다음, 끓는 물에 3초가 데쳐 레몬 표면의 왁스 성분을 제거하여 세척을 완료하였다.(1) Twenty-five lemons were thoroughly washed in running water, then rubbed with coarse salt to remove waste products on the surface, and then boiled for 3 seconds to remove wax components from the surface of the lemon.
(2) 상기 준비된 레몬을 2~5 mm 두께의 편으로 썰어 레몬 절편을 준비하고, 레몬 끝부분과 레몬씨 부분을 제거하였다.(2) The prepared lemon was sliced to a thickness of 2 to 5 mm to prepare a lemon slice, and the lemon end portion and the lemon seed portion were removed.
(3) 상기 레몬 절편 2.2kg과 백설탕 1.2kg, 올리고당 0.6kg을 준비하고, 살균된 유리 용기에 레몬과 백설탕을 번갈아가면서 쌓아 넣은 후, 올리고당을 서서히 부어 레몬에 스며들게 하고 용기를 밀봉하였다.(3) The lemon slices (2.2 kg), white sugar (1.2 kg), and oligosaccharide (0.6 kg) were prepared. Lemon and white sugar were alternately poured into a sterilized glass container, and the oligosaccharide was slowly poured into the lemon.
(4) 상기 용기를 2~5℃의 냉장고에 넣은 후 4주간 저온 발효숙성시켰다.(4) The container was placed in a refrigerator at 2 to 5 DEG C and then subjected to low-temperature fermentation for 4 weeks.
(5) 상기 용기에서 발효숙성된 레몬 절편을 꺼낸 후, 미리 준비한 데친 양배추 0.5kg을 번갈아가며 유리용기에 적층하고, 올리고당 0.5kg을 서서히 부은 후 다시 밀봉한 다음, 2~5℃의 냉장고에 넣은 후 3일간 저온 숙성시켰다.(5) After the fermented aged lemon slices were taken out from the above-mentioned container, 0.5 kg of prepared cabbage prepared in advance was alternately laminated in a glass container, and 0.5 kg of oligosaccharide was slowly poured and then sealed again and placed in a refrigerator at 2-5 ° C Followed by low temperature aging for 3 days.
(6) 상기 용기를 개봉하여 레몬 절편을 건져 내어 레몬 단면 모양이 유지되도록 편 다음 냉풍 건조기에서 8시간 반건조시켰다.(6) The above container was opened, and the lemon slice was taken out so that the lemon sectional shape was maintained, followed by drying in a cold air dryer for 8 hours.
(7) 상기 건조된 젤리 형태의 레몬 절편을 멸균기에 넣고 30분간 멸균시켜 젤리형태의 레몬과자를 제조하였다.(7) The dried jelly-like lemon slice was placed in a sterilizer and sterilized for 30 minutes to prepare a jelly-like lemon confection.
비교예Comparative Example 1: One: 레몬청의Lemon 제조 Produce
상기 실시예 1과 동일한 발효숙성과정을 거치되, 건조 과정을 생략하여 레몬청을 제조하였다.The same fermentation process as in Example 1 was carried out, and the drying process was omitted to prepare lemon blue.
실험예Experimental Example : 관능평가: Sensory evaluation
상기 실시예 1 내지 3에서 제조한 레몬 젤리과자와 비교예의 레몬청에 대한 관능평가를 실시하였다.The sensory evaluations of the lemon jelly candy prepared in Examples 1 to 3 and the lemon blue of Comparative Example were carried out.
10대, 20~30대, 40~50대, 60대 이상 4구간으로 구분하고 각 대상별 남녀 20명씩을 대상으로 하여 상기 실시예 1 내지 3, 비교예에서 제조된 레몬가공 제품에 대해 시식 및 설문조사를 실시하였다.10, 20 to 30, 40 to 50, and 60 to 4, and 20 persons were selected for each subject, and tasting and questionnaires were conducted on the lemon processed products prepared in Examples 1 to 3 and Comparative Examples .
설문 항목은 시큼새큼함, 쓴맛, 식감(씹힘성) 및 종합 기호도를 조사하여 하기 표 1에 나타내었다. 점수는 5점 만점으로 하여 조사하였다.The items in the questionnaire were examined in terms of sourness, bitterness, texture (chewiness) and overall preference, and are shown in Table 1 below. The scores were scored on a scale of 5.
- 설문지수: 1.매우 나쁨; 2.나쁨; 3.보통; 4.양호; 5.매우 양호- Survey index: 1. Very bad; 2. Poor; 3. Normal; 4. Good; 5. Very good
상기 표 1에서 보는 바와 같이, 전 연령층에서 비교예에 비해 실시예 1,2,3의 식감(씹힘감)이 매우 우수한 것으로 나타났으며, 쓴맛의 경우에서도 비교예에 비해 실시예들이 유의적으로 양호하였으며, 실시예 3에서 가장 양호한 것으로 나타났다. 전체적인 기호도에서 전반적으로 실시예 3에서 가장 유의적으로 높음을 확인할 수 있다.As shown in Table 1, the mouthfeel (chewiness) of Examples 1, 2 and 3 was superior to the Comparative Examples in all ages, and the bitterness was significantly higher in Examples than in Comparative Examples And was the best in Example 3. The overall acceptability was the highest in Example 3 as a whole.
Claims (7)
상기 레몬을 2~5 mm 두께의 편으로 썰어 레몬 절편을 준비하는 준비단계;
상기 레몬 절편 40~60 중량부, 당류 40~60 중량부를 용기에 넣고 저온 발효숙성시키는 단계;
상기 발효숙성된 레몬 절편을 반건조시키는 단계; 및
상기 반건조된 레몬 절편을 멸균시키는 단계를 포함하는 레몬 젤리과자의 제조 방법.
Washing the lemon;
Preparing a lemon slice by slicing the lemon into 2 to 5 mm thick slices;
40 to 60 parts by weight of the lemon slices and 40 to 60 parts by weight of saccharides are put into a vessel and subjected to low temperature fermentation and aging;
Semi-drying the fermented aged lemon slices; And
And sterilizing the semi-dried lemon slice.
상기 발효숙성 단계 후 레몬 절편 100중량부 대비 양배추 20~40 중량부를 첨가하고 3~5일간 저온 숙성하여 레몬의 쓴맛을 중화시키는 단계를 더 포함하는 것을 특징으로 하는, 레몬 젤리과자의 제조 방법.
The method according to claim 1,
Further comprising adding 20 to 40 parts by weight of cabbage to 100 parts by weight of the lemon slice after the fermentation and aging at low temperature for 3 to 5 days to neutralize the bitter taste of the lemon jelly.
상기 발효숙성 단계 후 레몬 절편을 건져내고, 상기 건져낸 레몬 절편 100중량부 대비 양배추 20~40 중량부, 올리고당 20~40 중량부를 용기에 넣고 3~5일간 저온 숙성하여 레몬의 쓴맛을 중화시키는 단계를 더 포함하는 것을 특징으로 하는, 레몬 젤리과자의 제조 방법.
The method according to claim 1,
20 to 40 parts by weight of cabbage and 20 to 40 parts by weight of oligosaccharide are added to a container and aged at a low temperature for 3 to 5 days to neutralize the bitter taste of the lemon after the fermentation and aging step ≪ / RTI > wherein the lemon jelly confectionery is prepared by a process comprising the steps of:
상기 발효숙성 단계는 20 ~ 40일간 이루어지는 것을 특징으로 하는, 레몬 젤리과자의 제조 방법.
4. The method according to any one of claims 1 to 3,
Wherein the fermentation aging step is performed for 20 to 40 days.
상기 당류는 설탕, 올리고당, 벌꿀 중에서 선택되는 것을 특징으로 하는, 레몬 젤리과자의 제조 방법.
4. The method according to any one of claims 1 to 3,
Wherein the saccharide is selected from sugar, oligosaccharides, and honey.
상기 당류는 백설탕:올리고당 = 1:1~3:1의 혼합비를 가지는 것을 특징으로 하는, 레몬 젤리과자의 제조 방법.
6. The method of claim 5,
Wherein the saccharide has a mixing ratio of white sugar: oligosaccharide = 1: 1 to 3: 1.
상기 반건조 단계는 건조기에서 5~10시간 건조시키는 것을 특징으로 하는, 레몬 젤리과자의 제조 방법.4. The method according to any one of claims 1 to 3,
Wherein the semi-drying step is performed in a drier for 5 to 10 hours.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953297A (en) * | 2019-04-28 | 2019-07-02 | 海南百晋兴生物科技有限公司 | A kind of preparation method of full fruit lemon dry fruit and lemon dried orange peel |
| TWI782829B (en) * | 2021-12-20 | 2022-11-01 | 國立屏東科技大學 | Method for manufacturing citri reticulatae pericarpium using lemon peel |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953297A (en) * | 2019-04-28 | 2019-07-02 | 海南百晋兴生物科技有限公司 | A kind of preparation method of full fruit lemon dry fruit and lemon dried orange peel |
| CN109953297B (en) * | 2019-04-28 | 2022-03-29 | 海南百晋兴生物科技有限公司 | Preparation method of whole dried lemon and lemon dried orange peel |
| TWI782829B (en) * | 2021-12-20 | 2022-11-01 | 國立屏東科技大學 | Method for manufacturing citri reticulatae pericarpium using lemon peel |
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