KR20200136174A - Manufacturing method of tea and sugar pickled food using trifoliate orange - Google Patents

Abstract

The present invention relates to a method for manufacturing honeyed food and tea using trifoliate orange to provide maximized ease of intake. According to one embodiment of the present invention, the method for manufacturing honeyed food using trifoliate orange comprises: a washing step of washing trifoliate orange using at least one of baking soda, salt, and vinegar; a shredding step of cutting the dried trifoliate orange one or more times to remove the seeds and shredding the trifoliate orange into slices having a preset thickness; and a trifoliate orange enzyme production step of mixing the sliced trifoliate orange with prepared sugar and aging the mixture at a temperature of 10 to 18°C in the shade for at least three months to complete trifoliate orange enzyme. According to one embodiment of the present invention, the method for manufacturing tea using trifoliate orange comprises: a washing step of washing trifoliate orange using at least one of baking soda, salt, and vinegar; a shredding step of dividing the dried trifoliate orange into flesh and peels to shred the flesh of trifoliate orange into slices having a preset thickness and shred the peels of trifoliate orange into a shredded shape; a drying and parching step of inputting and drying the flesh of trifoliate orange in a dryer at a temperature of 55 to 85°C for 6 to 23 hrs to prepare dried trifoliate orange and inputting and parching the shredded peels of trifoliate orange in a parching vessel to be parched in a preset parching condition; and a packing step of packing and sealing the mixture of the dried trifoliate orange and the peels of trifoliate orange in a packing material.

Description

Manufacturing method of candied food and tea using tanza {MANUFACTURING METHOD OF TEA AND SUGAR PICKLED FOOD USING TRIFOLIATE ORANGE}

The present invention relates to a method of manufacturing a candied food and tea using a tanja, and specifically relates to a candied food to which a tanja enzyme is added, and a method for producing a tea prepared by peeling off a tanja shell.

Tangja means the fruit of the Tangja tree, and since ancient times, it has been treated as a precious medicinal material by providing various pharmacological actions such as curing skin diseases or relieving abdominal pain by healing a wall wall.

On the other hand, even in recent years, based on its pharmacological action, Korean Patent Registration No. 10-1394028 (a preparation for treating skin diseases and its manufacturing method) and No. 10-1045579 (manufactured by using Tengja as the main ingredient) Although techniques such as skin whitening cosmetic composition and its manufacturing method) have been disclosed, the conventional techniques including the above-described prior inventions are medicines or cosmetics applied to the skin rather than a technology to directly ingest it due to its unique strong flavor. There has been a situation where research is often focused on the technology used as a composition.

Accordingly, in order to enable the intake of Tangja having various pharmacological actions in more various ways, there is a need for research and development as a processed food in a form capable of satisfying the preferences of modern people by using the fresh fruit of Tangja.

Accordingly, a first object of the present invention is to provide a method of manufacturing a candied food using a candied food that provides a variety of pharmacological actions and maximizes ease of intake by preparing a candied food to which the Tengja enzyme is added.

In addition, another object of the present invention is to provide a tea manufacturing method using a tanja tea that can be blended with various food groups according to the preference of the eater and manufacturing a tanja tea using a tanja shell.

In order to achieve the above object, a method of manufacturing a pickled food using a tanja according to an embodiment of the present invention includes a washing step of washing the tanza using at least one of baking soda, salt and vinegar; After performing the washing step, cutting the dried tangja one or more times to remove the seeds, and then slicing into slices having a predetermined thickness; And after mixing the sliced tangja with the prepared sugar, and aged for at least 3 months at a temperature of 10 ℃ to 18 ℃ in the shade to complete the tangja enzyme; characterized in that it comprises a.

The above-described tangja enzyme is mixed with a candied food containing at least one of fruit and jam so that it can be ingested as a candied food using tangja, but the tangja enzyme is 5 to 20 weight based on the total weight of the candied food It is preferable to mix it so that it is added in %.

In the above-described tangja enzyme production step, the mixing ratio of tangja and sugar is preferably such that the tangja enzyme and the sugar have a mixing ratio of 1:1 to 1:1.2 based on the weight.

In the above-described washing step, it is preferable to complete the washing by rubbing and washing the outer shell of the tanja with baking soda and salt, and then immersing it in vinegar water for 10 to 20 minutes.

On the other hand, a method of manufacturing tea using a tanja includes a washing step of washing the tanza using at least one of baking soda, salt, and vinegar; A slicing step of separating the dried tangja into a tangja pulp and a tangja shell, so that the tangja pulp is shredded into slices having a predetermined thickness, and the tangja peel is shredded in a cut shape; The tangja pulp is put into a dryer and dried for 6 to 24 hours at a temperature of 55 to 85°C to prepare it as a goontang, and the filled tangja skin is put into a roasting container and a drying and roasting step of roasting under predetermined roasting conditions; And a packaging step of sealing and packaging a mixture of a guntan and a tanja shell in a prepared packaging material.

The above-described drying and roasting step may include a first roasting step of roasting the tanja skin at 300°C to 330°C for 5 to 15 minutes as a preset roasting condition for the tanza peel; A second roasting step in which the first roasting step is performed at 200°C to 220°C for 5 to 15 minutes; It is preferable to include; and a third roasting step of roasting for 5 to 15 minutes at 140° C. to 160° C. of the tanja skin on which the second roasting step was performed.

Mixing with 1 to 20 parts by weight of water per 1 part by weight of the above-described tangja tea so that it can be consumed as a tangja tea, but at least one of dried fruits, herbs and coffee beans having 1 to 2 parts by weight per 1 part by weight of the tangja tea It is preferable that a food group containing one can be further mixed and consumed as a mixed tea.

In the above-described washing step, it is preferable to complete the washing by rubbing and washing the outer shell of the tanja with baking soda and salt, and then immersing it in vinegar water for 10 to 20 minutes.

According to an embodiment of the present invention, there is an effect of improving the accessibility so that the tanja, which was somewhat difficult to eat, can be easily ingested as food, and accordingly, the demand for the tanja is increased.

In addition, according to an embodiment of the present invention, it is possible to perform a removal action on fine dust that causes severe air environment deterioration in the Tangja itself, and thus prevent diseases caused by fine dust when ingested with candied food and tea. And there is an effect that can act as a health food that helps in relief.

In addition, according to an embodiment of the present invention, by performing a detoxification action of the lungs and skin, in particular, there is an effect that can be used as a health food that helps lung health and skin health.

In addition, according to an embodiment of the present invention, the effect of lowering the calorie content of the candied food as well as making the taste more neat by mixing the tangja enzyme prepared using the tangja having low calorie content in candied foods such as fruit cheong and jam. There is.

In addition, according to an embodiment of the present invention, by mixing Tangja tea, a tea completed using the peel of Tangja, with at least one of dry fruits, herbs, and coffee beans, the bitter taste of Tangjacha having a slightly bitter taste There is an effect that can provide a tanja tea with high preference regardless of age and gender.

1 is a flow chart for a method of manufacturing a candied food using a tanja according to an embodiment of the present invention.
Figure 2 is an embodiment showing that the tangja is cut into slices according to an embodiment of the present invention.
3 is a flow chart of a method of manufacturing a car using a tanja according to an embodiment of the present invention.
Figure 4 is an embodiment showing that the pulp and the skin are separated into a form of filling in the form of separating the tangja according to an embodiment of the present invention.
5 is an example of performing a thinning process of a tanja shell according to an embodiment of the present invention.
Figure 6 is a candied food using a finished tanja according to an embodiment of the present invention.
Figure 7 is a car using a completed tangent according to an embodiment of the present invention.

In the following, various embodiments and/or aspects are now disclosed with reference to the drawings. In the following description, for purposes of explanation, a number of specific details are disclosed to aid in an overall understanding of one or more aspects. However, it will also be appreciated by those of ordinary skill in the art that this aspect(s) may be practiced without these specific details. The following description and the annexed drawings set forth in detail certain illustrative aspects of one or more aspects. However, these aspects are exemplary and some of the various methods in the principles of the various aspects may be used, and the descriptions described are intended to include all such aspects and their equivalents.

As used herein, "an embodiment", "example", "aspect", "example", etc. may not be construed as having any aspect or design described as being better or advantageous than other aspects or designs. .

In addition, the terms "comprising" and/or "comprising" mean that the corresponding feature and/or element is present, but excludes the presence or addition of one or more other features, elements, and/or groups thereof. It should be understood as not.

In addition, terms including ordinal numbers such as first and second may be used to describe various elements, but the elements are not limited by the terms. These terms are used only for the purpose of distinguishing one component from another component. For example, without departing from the scope of the present invention, a first element may be referred to as a second element, and similarly, a second element may be referred to as a first element. The term and/or includes a combination of a plurality of related listed items or any of a plurality of related listed items.

In addition, in the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, are those commonly understood by those of ordinary skill in the art to which the present invention belongs. It has the same meaning. Terms as defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless explicitly defined in the embodiments of the present invention, an ideal or excessively formal meaning Is not interpreted as.

The present invention relates to a method for producing pickled foods and teas using Tengja, and by preparing a pickled food to which Tengja enzyme is added, various pharmacological actions are provided, while the production of pickled foods using Tengja with maximized ease of intake A first object to provide a method is to provide a second object to provide a method for producing tea using a tanja that can be blended with various food groups according to the preference of the eater.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.

Referring to FIG. 1, in FIG. 1, a flow chart for a method of manufacturing a candied food using Tangja according to an embodiment of the present invention is shown.

As shown in FIG. 1, in the method of manufacturing a condimented food using the above-described tanja, a washing step (S10) of washing the tanja using at least one of baking soda, salt, and vinegar may be performed.

At this time, if the step S10 described above is described in more detail, after immersing the tanja in washing water containing baking soda, rubbing the outer shell of the tanza with salt, and immersing it in vinegar water for 10 to 20 minutes to complete the washing. It is desirable.

On the other hand, the above-described baking soda functions to remove contaminants contained in the outer shell of a tanja grown in an environment with a high concentration of fine dust in the air as these days. It has the effect of removing possible harmful bacteria, pests, heavy metals, and residual pesticides with an efficiency of 97% or more.

In addition, it is preferable to use coarse salt as the above-described salt, which can derive the effect of sterilizing and disinfecting the tangerine by rubbing the salt with large particles on the outer shell of the tangerine.

In addition, in the present invention, in performing step S10, after washing the outer shell with baking soda and salt, the washing is completed by immersing the tanja in vinegar water, which remains on the surface of the tanza using the acetic acid component of vinegar. It will be understood that it is to derive the effect of sterilizing and disinfecting by making the possible heavy metal fall off well.

Meanwhile, it is preferable to add and use the above-described baking soda, salt and vinegar so as to have 0.1 to 3% of the concentration with respect to the washing water as an example, and even if a separate sterilization process is not included in the present invention by performing the above-described step S10 It is possible to simultaneously achieve the sterilization and cleaning of the tank.

On the other hand, after performing the above-described step S10, in step S10, the water is completely removed after washing, and the dried tangja is cut one or more times to remove the seeds, and the cutting step of cutting them into a slice having a preset thickness (S11 ) Can be performed.

At this time, removing the seeds in the above-described step S11 will be understood as a means to reduce the bitter taste expressed from the seeds, and accordingly, a plurality of seeds included in the seeds in the step S11 described above are removed using a sharp means. It is desirable to remove all.

For a more detailed description of this, referring to 100 of FIG. 2, as shown in A, preparing a fresh fruit of which the washing has been completed, and cutting it in half as in B to remove the seeds contained in the fruit do.

Tengja from which the seeds are removed in this way is cut into slices as shown in C. In this case, the Tengja from which the seeds have been removed is preferably cut to a predetermined thickness (for example, 0.1 to 0.8cm thick) using a shredder. It is better to cut it in the shape of a piece that has.

On the other hand, it is preferable to cut the whole of the tangja in the form of slices without separating the skin and the flesh, and all the nutrients inherent in the tangja contained in the pulp and skin are included in the candied food using the tangja to be completed. Make it possible.

Returning to FIG. 1 again, after performing the above-described step S20, after mixing the chopped Tengja with prepared sugar and aging for at least 3 months at a temperature of 10°C to 18°C in the shade, the Tengja enzyme completion step (S12) ) Can be performed.

More specifically, the mixing ratio of the tangja and the sugar described above in step S12 is preferably such that the tangja enzyme and the sugar have a mixing ratio of 1:1 to 1:1.2 based on the weight, and this mixing ratio is It can be understood that it is a ratio that prevents the candied foods using Tangja from being easily damaged by the preservative action at room temperature, and gives a harmonious taste by catching the strong flavor of Tangja.

In addition, the above-described aging period can be understood as a post-treatment process to improve the flavor of the candied food using a tanja to be completed, and only the simple sugar including glucose remains by passing through the aging period, which may be harmful to human health. Disaccharide sugar is formed in a state that does not remain, that is, only the natural sugar, fructose, remains, which can complete the tangja enzyme.

On the other hand, the obtained tanja enzyme may be diluted in water and consumed, but fruit green (for example, lemon green, citron, grapefruit green) and jam (for example, strawberry jam, grape jam, peach jam, citron jam, lemon jam) ) Can be ingested as a candied food using a tanja by being blended with a candied food containing at least any one of.

More preferably, the above-described tangja enzyme is formulated so as to be added in an amount of 5 to 20% by weight relative to the total weight of the candied food, so that it can be provided as a candied food using tangja. Not only the taste is clearer, but also the various pharmacological actions of the Tangja and the low caloric content of the Tangja have the effect of being able to provide a processed food with significantly lower calories than the general candied foods.

On the other hand, the candied food using the tanja prepared through the aforementioned series of processes is shown in 400 of FIG. 6, and the candied food using the tanja completed in this way is, in general, the preparation of the candied food using the tanza described above. According to the method, there is an effect of improving the accessibility so that it can be easily ingested as food, which was somewhat difficult to consume, and accordingly, there is an effect that the demand for the tanja is increased.

In addition, Tangja itself is capable of removing fine dust that causes severe air environment degradation in recent years, so when consumed in candied foods and tea, it is a health food that helps prevent and alleviate diseases caused by fine dust. There is an effect that can work.

In addition, by ingesting the candied food using the finished tanja, there is an effect that can be used as a health food that helps lung health and skin health.

In addition, there is an effect of lowering the caloric value of the candied food as well as making the taste more neat by mixing the tangja enzyme, which is produced by using the tangja having low calories, in candied foods such as fruit cheong and jam.

Although the embodiments have been described by the limited embodiments and drawings as described above, those of ordinary skill in the art will appreciate that various modifications and variations are possible from the above description.

Meanwhile, in FIG. 3, a flow chart for a method of manufacturing a car using a tanker according to another embodiment of the present invention is shown.

Referring to FIG. 3, in order to manufacture the tea using the above-described tanza, a washing step (S20) of washing the tanza using at least one of baking soda, salt, and vinegar may be performed.

At this time, in a more preferred embodiment of the above-described step S20, in the above-described step S20, after immersing the tanja in washing water containing baking soda, rubbing the outer shell of the tanza with salt, and washing it in vinegar water for 10 to 20 minutes It is preferred to complete the washing by immersion.

On the other hand, the above-described baking soda functions to remove contaminants contained in the outer shell of a tanja grown in an environment with a high concentration of fine dust in the air as these days. It has the effect of removing possible harmful bacteria, pests, heavy metals, and residual pesticides with an efficiency of 97% or more.

In addition, it is preferable to use coarse salt as the above-described salt, which can derive the effect of sterilizing and disinfecting the tangerine by rubbing the salt with large particles on the outer shell of the tangerine.

In addition, in the present invention, in performing step S10, after washing the outer shell with baking soda and salt, the washing is completed by immersing the tanja in vinegar water, which remains on the surface of the tanza using the acetic acid component of vinegar. It will be understood that it is to derive the effect of sterilizing and disinfecting by making the possible heavy metal fall off well.

Meanwhile, it is preferable to add and use the above-described baking soda, salt and vinegar so as to have 0.1 to 3% of the concentration with respect to the washing water as an example, and even if a separate sterilization process is not included in the present invention by performing the above-described step S10 It is possible to simultaneously achieve the sterilization and cleaning of the tank.

On the other hand, after performing the above-described step S20, the dried tangja is separated into tangja pulp and tangja husk, and the tangja pulp is shredded into slices having a preset thickness, and the tangja skin is shredded in a cut shape. (S21) can be performed.

Referring to FIG. 4 for a more detailed description of the above-described step S21, FIG. 4 shows an embodiment in which the pulp and the shell are separated from each other according to an embodiment of the present invention.

Referring to 200 of FIG. 4, after preparing a fresh fruit tanja of which the washing has been completed as shown in A, and separating the flesh and skin of the prepared tanza as shown in B, the shape and the shape shown in C using a mincer Likewise, the tangja pulp can be shredded into slices, and the tangja skin can be shredded into thin and long fillings.

At this time, the thickness to be cut is preferably to be minced to a thickness of 0.1 to 0.8cm in the case of the tangja pulp, and in the case of the tangja skin, it is good to be chopped to have a thickness and length range of 0.1 to 0.5cm on average. It can be understood that it is a subcutaneous range that maximizes the surface area within a range in which the taste of the consumer is improved and the ease of drinking is improved by improving the aesthetics in providing the form of Tangjacha.

Returning to FIG. 3 again, after performing the above-described step S21, the pulp of the tangja is put into a dryer and dried for 6 to 24 hours at a temperature of 55 to 85°C to prepare a tang, and the peeled tangja is put into a thin container. The drying and roasting step (S22) of roasting under a preset roasting condition may be performed.

At this time, the above-described S22 prevents spoilage or deterioration by removing moisture contained in the tanja skin by roasting the tanja skin without additional additives and performing the roasting process under the preset roasting conditions.

On the other hand, although not shown in FIG. 3, the above-described step S21 is a pre-set roasting condition for the above-described tanja shell, and the first roasting step and the first roasting step of roasting the tanja shell at 300°C to 330°C for 5 to 15 minutes A second roasting step in which the performed tanja peel is roasted at 200°C to 220°C for 5 to 15 minutes, and a third roasting step in which the second roasting step is performed at 140°C to 160°C for 5 to 15 minutes It may include.

Specifically, referring to FIG. 5, an example in which a tangent peel is performed according to an embodiment of the present invention is shown. In FIG. 5, 300 is a tanja shell before the astringent process is performed, and 310 is a first thinning step. It can be understood that the denotation of the tengja shell after the is performed, 320 denotes the tengja shell after the second tearing step, and 330 corresponds to the fetus shell on which the third tearing step has been performed. You can check the evaporation state.

On the other hand, in the present invention, as the roasting process proceeds from the first roasting step to the second and third roasting steps, the roasting process is characterized by lowering the temperature and roasting, and this characteristic is to derive a condition similar to that of performing a fragrance operation on the tanza shell. It has the effect of suppressing the strong scent of tanza to have a soft scent, and reducing bitter and sour taste to give it a sweet taste.

Returning to FIG. 3 again, after the above-described step S22 is performed, a packaging step (S23) of sealing and packaging a mixture of a guntan and a tanja shell in a prepared packaging material may be performed.

At this time, the mixture of the above-described Guntang and Tangja shells is a weight ratio of 1 to 4:9 to 6 so that the weight ratio of the Tangja Shells processed in a condition that is good for tea is relatively high by performing a thinning process. It would be desirable to mix with.

Meanwhile, in the above-described step S23, the preset weight may be packaged in a form contained in a container, but may be subdivided into a single portion and packaged in a form of a tea bag including at least one of nonwoven fabric and paper material, and the present invention Is not limited to this.

After performing the above-described step S23, the tangjacha contained in the packaging material may be mixed with water having 1 to 20 parts by weight per 1 part by weight of tangjacha and consumed as tangjacha.

On the other hand, in another embodiment of the present invention, in the above-described tanja tea for drinking and intake, a food group including at least one of dry fruits, herbs, and coffee beans having 1 to 2 parts by weight per 1 part by weight of tanza tea is further mixed and mixed. You can also make it drinkable as tea.

That is, in the present invention, it is possible to provide tangja tea that can be brewed in water and drinkable, as well as mixing it with a food group selected according to the taste of the eater to provide it in the form of a mixed tea, thus satisfying the preferences of various eaters. There is an effect of being able to do it.

Comprehensively, a picture of a car using a tanja manufactured through the series of processes mentioned above is shown in 500 of FIG. 7, and a tanja car thus completed may have various functions and effects as follows.

First, according to the manufacturing method of tea using a tanja according to an embodiment of the present invention, there is an effect of improving the accessibility so that the tanja, which was somewhat difficult to eat, can be easily consumed as a food, and accordingly, the demand for the tanza is increased. It works.

In addition, due to the ability to remove fine dust of Tangja itself, when consumed in candied foods and teas, there is an effect that can act as a health food that helps prevent and alleviate diseases caused by fine dust.

In addition, tanja has an effect that can be used as a health food that helps lung health and skin health by performing a detoxification effect on the lungs and skin in particular.

In addition, there is an effect of lowering the caloric value of the candied food as well as making the taste more neat by mixing the tangja enzyme, which is produced by using the tangja having low calories, in candied foods such as fruit cheong and jam.

In addition, by mixing Tangja tea, a tea completed using the peel of Tangja, with at least one of dried fruit, herbs, and coffee beans, it is possible to reduce the bitter taste of Tangja tea, which has a strong bitter taste, and distinguish between age and sex. Without it, there is an effect that can provide a tanja tea with high preference.

Although the embodiments have been described by the limited embodiments and drawings as described above, those of ordinary skill in the art will appreciate that various modifications and variations are possible from the above description.

Although the embodiments have been described by the limited embodiments and drawings as described above, those of ordinary skill in the art will appreciate that various modifications and variations are possible from the above description. The terms “include”, “comprise”, or “have” described above mean that components without a description to the contrary may be included, so other components are not excluded. It should be construed as more inclusive. In addition, the scope of protection of the present invention should be interpreted by the following claims, and all technical ideas within the scope equivalent thereto should be interpreted as being included in the scope of the present invention.

Claims (8)

In the manufacturing method of candied food using tanja,
Washing step of washing the tanja using at least one of baking soda, salt and vinegar;
After performing the washing step, the drying is completed at least once to remove the seeds by cutting the tangja, and then slicing into slices having a predetermined thickness; And
After mixing the shredded Tengja with the prepared sugar, it is aged for at least 3 months at a temperature of 10°C to 18°C in the shade to complete the Tengja enzyme; of the pickled food using Tengja, comprising: Manufacturing method.
The method of claim 1,
The completed Tengja enzyme,
Combining with a candied food containing at least one of fruit cheong and jam so that it can be consumed as a candied food using a tanza,
The tangja enzyme is a method for producing a candied food using a tangja, characterized in that the mixture is added so as to be added in an amount of 5 to 20% by weight relative to the total weight of the candied food.
The method of claim 1,
In the step of preparing the Tangja enzyme,
The mixing ratio of the tangja and the sugar, the tangja enzyme and the sugar have a mixing ratio of 1:1 to 1:1.2 based on the weight, the method for producing a pickled food using a tangja.
The method of claim 1,
The washing step,
After rubbing and washing the outer shell of the Tangja with the baking soda and the salt, the washing is completed by immersing it in the vinegar water for 10 to 20 minutes.
In the manufacturing method of tea using tanza,
Washing step of washing the tanja using at least one of baking soda, salt and vinegar;
After performing the washing step, the dried tangja is separated into tangja pulp and tangja skin so that the tangja pulp is shredded into slices having a preset thickness, and the tangja skin is shredded step;
The tangja pulp is put into a dryer and dried for 6 to 24 hours at a temperature of 55 to 85°C to prepare a tang, and the filled tang-ja skin is put into a roasting container and roasted under predetermined roasting conditions; And
After performing the drying and roasting step, a packaging step of sealing and packaging the mixture of the tang and the tang-ja shell in a prepared packaging material.
The method of claim 5,
The drying and thinning step,
As a pre-set abrasion condition of the tangja shell,
A first roasting step of roasting the tanja skin at 300°C to 330°C for 5 to 15 minutes;
A second roasting step of roasting the tangja shells in which the first roasting step was performed at 200°C to 220°C for 5 to 15 minutes; And
A method for producing tea using a tanja comprising a; a third roasting step of roasting the tanja skin, in which the second roasting step was performed, at 140°C to 160°C for 5 to 15 minutes.
The method of claim 5,
Mixing with 1 to 20 parts by weight of water per 1 part by weight of the tangjacha so that it can be consumed as tangjacha,
In the Tangja tea, a food group containing at least one of dried fruits, herbs and ground coffee having 1 to 2 parts by weight per 1 part by weight of the Tangja tea may be further mixed to be used as a mixed tea. Manufacturing method.
The method of claim 5,
The washing step,
After rubbing and washing the outer shell of the tanja with the baking soda and the salt, it is immersed in the vinegar water for 10 to 20 minutes to complete the washing.

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