KR20200141736A - Fruit syrup and process for preparing thereof - Google Patents

Abstract

The present invention relates to fruit syrup and a method for manufacturing the same. More specifically, the present invention relates to: fruit syrup which is further improved in nutrition and palatability, can be stored for a long time, and can be easily consumed by anyone; and a method for manufacturing the fruit syrup. The fruit syrup according to the present invention has improved nutritional properties and palatability, can be stored for the long time, and can be easily consumed by anyone, thereby being able to be widely used for various consumer groups.

Description

Fruit green and its manufacturing method TECHNICAL FIELD [Fruit syrup and process for preparing thereof]

The present invention relates to a fruit fruit and a method of manufacturing the same, and more specifically, to a fruit fruit and a method of manufacturing the same, which can be further improved in nutritional and palatability, can be stored for a long time, and can be easily consumed by anyone.

There is a growing trend in the development of foods that are beneficial to health and taste good by using natural ingredients including herbal medicines.

Fruit Cheong is generally known to be manufactured using fruits such as citron and plum. This fruit green is an extract obtained by removing foreign substances from harvested fruits and then weighing them in sugars such as sugar and aging them.

In particular, it is common to manufacture yuzucheong using yuzu by slicing the peel. Citron belongs to the genus Citrus, and the fruits of this genus are rich in vitamin C and are known to contain a lot of organic acids that are good for skin beauty and prevent fatigue. Thus, efforts to manufacture and drink fruit juice like citrus with lemon or grapefruit belonging to the genus Citrus have been actively developed in recent years.

On the other hand, as a prior art document related to the fruit office, Korean Patent Application Publication No. 10-2015-0083586 is disclosed, and this document relates to a fruit fruit and a method of manufacturing the same using fructo-oligosaccharide, and improves the physical properties of food instead of ordinary sugar. And a method for preparing a fruit chung by adding a fructo-oligosaccharide beneficial to health and a technique related to a fructo-oligosaccharide fruit chung prepared therefrom are disclosed.

It is still necessary to develop food formulations that enhance food palatability, maximize nutrients contained in fruits, and satisfy consumer preferences.

Korean Patent Registration No. 10-1913001 (October 23, 2018) Korean Patent Registration No. 10-1661339 (September 23, 2016)

Accordingly, the inventors of the present invention have been conducting continuous research in order to solve the problems associated with the production of conventional fruits and develop foods with improved functionality and palatability. As a result, it was found that nutritional properties and palatability were further improved, long-term storage was possible, and anyone could easily consume it, and the present invention was completed.

Accordingly, it is an object of the present invention to provide a fruit green and a method for producing the same, which in one aspect, further improves nutritional properties and palatability, allows long-term storage, and can be easily consumed by anyone.

The object of the present invention as above is

a) pretreating the fruit;

b) quenching the pretreated fruit in vinegar for 15-25 minutes;

c) removing the fruit, rinsing it, and then draining it;

d) separating the skin and flesh from the fruit;

e) obtaining a juice juice by making the pulp juice;

f) obtaining a mixed solution by mixing 100 parts by weight of a portion including the shell, 80 to 120 parts by weight of sugar, and 80 to 120 parts by weight of purified water;

g) boiling the mixed solution at 95 to 110°C for 4 to 6 hours;

h) cooling the boiled mixture and filtering the solid content; And

i) mixing the obtained filtrate with the juice obtained in step e), and then adding carbonated water or ice thereto to prepare a fruit fruit; a method for producing fruit blue and prepared by the method Can be achieved by fruit blue.

The fruit cheong according to the present invention has improved nutritional properties and palatability, can be stored for a long time, and can be easily consumed by anyone, so it can be widely used for various consumer groups.

Figure 1 is a manufacturing process chart of the fruit cheong according to the present invention.
Figure 2 is a flow chart of the extraction of the herbal material according to the present invention.

In one aspect, the present invention,

a) pretreating the fruit;

b) quenching the pretreated fruit in vinegar for 15-25 minutes;

c) removing the fruit, rinsing it, and then draining it;

d) separating the skin and flesh from the fruit;

e) obtaining a juice juice by making the pulp juice;

f) obtaining a mixed solution by mixing 100 parts by weight of a portion including the skin, 80 to 120 parts by weight of sugar, and 80 to 120 parts by weight of purified water or herbal extract;

f) boiling the mixed solution at 95 to 110°C for 4 to 6 hours;

g) cooling the boiled mixture and filtering the solid content; And

h) After mixing the obtained filtrate with the juice obtained in step e), adding carbonated water or ice thereto to prepare a fruit fruit; It provides a method for producing a fruit blue, characterized in that it comprises a.

The present invention in a further aspect,

The a) pretreatment step

a1) mixing the fruit evenly with flour; And

a2) washing the fruit tossed with flour with purified water; it provides a method for producing a fruit cheong, characterized in that it comprises.

The present invention in a further aspect,

The fruits are orange, lemon, hallabong, tangerine, kumquat, lime, grapefruit, mango, coconut, pineapple, tropical fruit, pomegranate, citron, plum, peach, blueberry, plum, cherry, apple, strawberry, pear and grape It provides a method for producing a fruit cheong characterized in that one or two or more selected from.

The present invention, in a further aspect, provides a fruit blue, characterized in that produced by the above method.

Hereinafter, specific details for a preferred implementation of the present invention will be described in detail with reference to the accompanying drawings.

Advantages and features of the present invention, and a method of achieving them will become apparent with reference to embodiments to be described later in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

Unless otherwise defined, all terms including technical or scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning of the related technology, and should not be interpreted as an ideal or excessively formal meaning unless explicitly defined in this application. Does not.

1 is a manufacturing process chart of the fruit cheongsam according to the present invention, Figure 2 is a process chart of extraction of herbal materials.

The manufacturing method of the fruit blue according to the present invention may be largely comprised of a pretreatment step, a vinegar soaking step, a drying step, a peel separation step, a juice step, a mixing step, a boiling step, a filtration step, a blending step, a packaging step, and several sterilization steps. . Hereinafter, each individual step will be described in detail.

a) pretreatment step

First, a) is a step of pretreating the fruit to remove foreign substances, and the pretreatment step is

a1) mixing the fruit evenly with flour; And

a2) washing the fruit mixed with flour with purified water; it may be preferable to include.

First, the fruit is evenly mixed with flour, but if it is used for washing fruit because of its strong adsorption power, the flour will fall off during washing, removing pesticides and other harmful substances.

Subsequently, the fruits covered with flour are washed with clean water such as purified water to remove foreign substances, and then washed and pretreated. The washing operation is preferably hand-washed individually, and it is also possible to wash by spraying washing water, washing the fruit in flowing purified water, or washing the fruit by immersing it in purified water and then repeatedly removing it.

b) vinegar soaking step

Subsequently, in the step of quenching the pretreated fruit in vinegar for 15 to 25 minutes, the washing power is further increased when the fruit is immersed in vinegar for a certain period of time and washed.

Alternatively, the washing power can be further increased by rinsing the fruit while rolling by contacting it with hot water.

c) drying step

Then, remove the fruit from the vinegar, rinse it, place it on a tray, and dry it naturally to remove moisture.

d) peel separation step

Then, as the step of separating the skin and the flesh from the fruit, the peel of the fruit is cut or forcibly separated.

The above fruits can be used without restrictions on fruits with peels, and representative examples are orange, lemon, hallabong, tangerine, kumquat, lime, grapefruit, mango, coconut, pineapple, tropical fruit (e.g., banana), pomegranate, citron, plum , Peaches, red tuna, plums, cherries, apples, strawberries, pears, and one or more selected from the group consisting of grapes may be used.

e) juice step

Meanwhile, the juice from which the skin is separated is juiced to obtain a juice juice. The process of juice may be performed using a juicer or other physical method. Strawberries are juiced right away without the need to remove the skin.

f) mixing step

Then, 100 parts by weight of a portion including the skin, 80 to 120 parts by weight of sugar, and 120 parts by weight of purified water or herbal extracts are mixed to obtain a mixed solution. The skin may contain the pulp and seeds left after the juice is juiced.

According to the present invention, in order to absorb the nutrients and functional ingredients contained in the peel to the maximum without discarding the peel of the fruit, the technical feature is that the taste and nutrients are further doubled by using the peel and sugar and purified water or herbal medicine extract to make it a bath. have.

In the process of manufacturing the fruit green according to the present invention, it is possible to further double the functionality by using a herbal extract instead of the purified water.

The herbal extract can be prepared by a conventional extraction method of various herbal medicines, and dandelion, sasam, jujube, dermis, quince, licorice, gold and raw paper are extracted individually or in combination as a herbal material.

The extraction step may be further subdivided into a washing step, a drying step, a mincing step, a mixing step, an extraction step, and a filtration step.

The herbal medicine extract is

b1) washing the herbal ingredients including dandelion, sasam, jujube, dermis, quince, lichen, golden, and raw paper with clean water;

b2) naturally drying the washed herbal material or drying using a dryer;

b3) chopping the dried herbal material into a size of 2 to 5 cm;

b4) Dandelion 5 to 40 parts by weight, Sasam 5 to 40 parts by weight, Jujube 5 to 40 parts by weight, Dermis 5 to 30 parts by weight, Chinese quince 5 to 25 parts by weight, Licorice 3 to 15 parts by weight, Gold 3 to 15 parts by weight And mixing the base paper in a ratio of 2 to 10 parts by weight; And

b5) The mixed herbal ingredients are added to an extraction solvent of 5 to 30 times the weight and leached at room temperature for 1 to 6 months, or extracted at 50 to 100°C for 2 to 72 hours, and then cooled and filtered. have.

First, in the b1) washing step, the herbal ingredients including dandelion, sasam, jujube, dermis, quince, lichen, gold and raw paper are washed with clean water. These materials may be harvested from the wild or grown with environmentally friendly pesticides free.

The washing removes foreign substances such as dust, soil, insects, etc. from the herbal material by spraying purified water, so that the quality of the final produced fruit blue may be prevented from deteriorating by bacteria living in the foreign substances in the subsequent process. .

Then, in the b2) drying step, the washed herbal material is naturally dried or dried using a dryer.

In the case of natural drying, for example, in a well-ventilated room, spread the herbal material evenly in a thickness of 1 to 2 cm, place it on a shelf or net, turn it intermittently for 3 to 30 hours at room temperature, and dry it to evaporate moisture evenly. It is good practice to ensure that the material is properly oxidized.

On the other hand, the drying time when drying in direct sunlight is preferably 0.2 to 1 hour, preferably 0.5 to 1 hour, depending on the amount of sunlight.

In addition, when using a dryer, it may be preferable to dry it at a temperature of 50° C. to 65° C. or less for 2 to 48 hours.

Subsequently, in the b3) slicing step, it is mainly performed using a slicing machine, but as long as the fruit or root is sliced to an appropriate size, it is not limited thereto, and the slicing size may preferably be about 2 to 5 cm in length.

Then, in the b4) mixing step, the chopped herbal ingredients are mixed in an appropriate ratio and subsequently processed.

In the present invention, herbal ingredients are carefully selected as ingredients that enhance palatability due to their fine scent and clean taste, showing a synergistic effect by further multiplying the functionality by harmonizing with fruits and vegetables, and exhibiting various functionalities such as improving depression. I did.

Among them, dandelion (Taraxacum platycarpum) is a plant belonging to the dicotyledons of the genus plant family and grows in sunny places in the field. There is no stem, and the leaves clump at the root and spread sideways. The leaves are inverted lanceolate, 6-15cm long, 12-5cm wide, and deeply dug into a pinnate shape, with serrated edges and some hairs. The flower blooms in yellow from April to May, and one head-shaped flower is attached to the end of the stalk, which is similar in length to the leaf. There are white hairs on the flower stalk, but gradually disappears and hairs remain only under the head flower. The gun gun is 17-20mm long when the flower blooms, and the outer gun gun piece is narrow egg-shaped or wide lanceolate, standing upright and has a horn-shaped projection at the end. The fruit is a fruit. It is a long oval shape of 3~35mm in length, is brown, and has a spiny protrusion on the upper part. The roots are 7-85mm long, and the tube hairs are 6mm long, and the light white color turns. In spring, young leaves are eaten as herbs. In oriental medicine, the plant before flowering is used as a medicinal herb called Pogongyeong (蒲公英). It is effective for swelling due to heat, mastitis, sore throat, appendicitis, peritonitis, acute hepatitis, and jaundice. It is also used for symptoms of inability to urinate due to heat. In the private sector, it is also used as a medicinal material that makes milk secretion faster. It is distributed in Korea, China, and Japan.

Sasam (Adenophorae Radix) is the root of Adenophora triphylla var japonica Hara (Adenophora stricta Miq) of the Campanulaceae. Known as components of sasam, Taraxerone, Carotene Daucostrol, Octacosanomic acid, phospholipids, and phosphatidic There are acid, phosphatidyl choline, phosphatidyl ethanolamine, phosphatidyl glycerol, phosphatidyl inositol, diphosphatidyl glycerol, etc. Sasam has traditionally been used for antitussive expectorant, bronchitis, asthma, pneumonia, antipyretic, and urinary dysfunction.

Jujube is the ripe fruit of the jujube tree (Zizyphus jujuba Miller var inermis Rehder, Zizyphus jujuba Miller var hoonensis T B Lee, etc.). Fruits are oval or spherical, 2~3cm long and 1~2cm in diameter. The outer surface is reddish brown to dark red, wrinkled, with fine wrinkles and glossy. Both ends are slightly concave, and at one end there is a style stalk, and at the other end there is a stalk mark. The surgical skin is thin and tough like leather, and the middle skin is thick and dark grayish brown, soft and sticky like a sponge. The inner skin is a solid fusiform, one end is pointed, the inside is divided into two compartments, contains a flat oval-shaped seed, and the quality is hard. It has a peculiar smell and tastes sweet.

The dermis is dried peel of ripe fruit of citrus aurantium L subsp nobilis Makino. Tangerine trees are grown in Jeju Island, Korea. Collect the peel of ripe fruit and dry it in the sun. The taste is bitter and the nature is warm. Menopause (肺經), parenteral (脾經) works. It promotes the circulation of Qi, removes wet sand, and removes phlegm. In pharmacological experiments, it was found that the secretion of gastric juice was promoted and the digestion was performed. Due to a nasal gas, poor appetite, indigestion, flatulence, pain, vomiting or diarrhea, and a feeling of congestion, coughing and shortness of breath, dizziness, palpitations, etc. It is written in pregnancy and ojo. Make and eat 4~12g a day in the form of soup, pills, and powders.

The quince is also called the quince, and is dried ripe fruits of the pear family Chaenomeles lagenaria (Loisel) Koidz and the quince C sinensis Koeh. Myeongja trees are planted in various places, and quince trees are planted in the south of the central part of Korea. Pick ripe fruits in autumn, put them in boiling water, boil for 5 minutes, dry them in the sun until wrinkles appear on the skin, then split and dry completely. The taste is sour and the nature is warm. Liver (肝經), parenteral (脾經), menopause (肺經) works. It removes wind and dampness, improves stomach function, and calms convulsions. It also shows anti-inflammatory action. Joint pain, beriberi (脚氣), gwakran stomach ache, vomiting, diarrhea, spleen muscle (gastrocnemius muscle) cramps occur, the leg is not power, writes on the back.

Liriope platyphylla is a perennial plant that breeds with rhizomes and seeds. In Korea, it is mainly distributed in low hills with an altitude of 500m or less. Leaves remain green throughout the year. In Korea and China, licorice has been mainly used in oriental medicine as a treatment for diseases such as cough and sputum. Recently, many studies are being conducted as functions such as diabetes treatment, microbial suppression, and inflammation suppression are known.

Golden is the root of the golden (黃芩) (Scutellaria baicalensis Geogi), a perennial herb belonging to the Lamiaceae (Labiatae). The efficacy of gold is to lower the heat in the body, dry the moisture, relieve anger, detoxify the poison in the body, lower the heat in the body to release heat from the blood, and to preserve the fetus comfortably during pregnancy. do. The golden component of oroxylinA has a memory recovery effect against memory loss caused by physical damage such as stroke.

The base is the root of Polygala tenuifolia Willdenow, which belongs to the Polygalaceae family, and is collected in spring and autumn and dried in the sun. The efficacy of Wonji relaxes the mind, stabilizes the mind and body, and improves circulation by removing the phlegm in the body. The ingredients of tenuifolin and tenuifoliside B of the original paper have the effect of protecting brain neurons and improving memory.

Fruits are used for the jujube and quince, and dried roots are used for dandelion, sasam, maekmundong, gold, and ground.

In the mixing step, dandelion 5 to 40 parts by weight, sasam 5 to 40 parts by weight, jujube 5 to 40 parts by weight, dermis 5 to 30 parts by weight, quince 5 to 25 parts by weight, licorice 3 to 15 parts by weight, gold 3 to 15 parts by weight It may be desirable to mix and use parts and 2 to 10 parts by weight of the base paper. If it is out of the above range, there is a fear that the functionality may not reach the desired level, and there is a fear that the taste and aroma cannot be balanced, and thus cannot be harmonized.

Then, in the extraction step b5), the mixed herbal material is added to an extraction solvent of 5 to 30 times the weight and leached at room temperature for 1 to 6 months, or extracted at 50 to 100°C for 2 to 72 hours, and then cooled and It is obtained through a filtration process.

The extraction solvent may preferably be purified water or a lower alcohol or alcohol having 1 to 3 carbon atoms.

It is important to add a trace amount of roasted salt in the extraction step, and the extract extracted thereby softens the taste of the fruit blue. The amount of salt is preferably added in an amount of 1% or less based on the mixed weight of the herbal material and the solvent.

Filtration may be performed using, for example, a filter membrane, paper filter paper, hemp, non-woven fabric, or cotton to filter out solid foreign substances and particles, or may be filtered using an ultrafiltration method, a cryofiltration method, a centrifugal separation method, or the like. Further, filtration may be performed by first filtering using gauze and then second filtering using Whatman paper.

g) boiling stage

Put the mixed solution in a container such as a water bath and boil it in a bath or boil at 95 to 110° C. for 4 to 6 hours, so that the active ingredient comes out sufficiently in a liquid state. It may be more preferable in terms of optimal utilization of the active ingredient to repeat the boiling step 3 times.

h) filtration step

Then, after cooling the boiled mixture, the solids are filtered. Filtration may be performed using, for example, a filter membrane, paper filter paper, hemp, non-woven fabric, or cotton to filter out solid foreign substances and particles, or may be filtered using an ultrafiltration method, a cryofiltration method, a centrifugal separation method, or the like. Further, filtration may be performed by first filtering using gauze and then second filtering using Whatman paper.

i) compounding step

Subsequently, after mixing the obtained filtrate with the juice obtained in step e), carbonated water or ice is added thereto to prepare fruit blue.

The blending ratio of the filtrate and juice liquid is not particularly limited, but a ratio of 1:0.5 to 2 may be preferable, and the amount of carbonated water or ice added is 5 based on the weight of the fruit fruit (filtrate + juice). ~20% by weight may be desirable.

In addition, in addition to the carbonated water or ice, licorice extract, goji berry extract, donggulle extract, cassia tora extract, corn beard extract, concentrated apple juice, dendrobium fruit concentrate, honey, non-embryonic soybean fermentation extract, mugwort extract, large leaf extract, thistle extract, rice bran Extract, rowan extract, carbohydrates, taurine, betacyclodextrin, citric acid, trisodium citrate, enzyme-treated stevia, aloe vera gel powder, pectin, vitamin B1 nitrate, vitamin B1 hydrochloride, vitamin B2, vitamin B6, vitamin C, vitamin E, carbonic acid Sodium hydrogen, glycine, inositol, niacin, nicotinic acid amide, thiamine nitrate, riboflavinforstate sodium, pyridoxine hydrochloride, caffeine anhydride, aspartic acid, preparation salt, water-soluble curcumin, liquid fructose maltitol syrup, and flavoring agents. Can be used.

The various extracts described above can be extracted and used in a conventional manner, and such beverage additives have a characteristic of doubling the taste and aroma in harmony with the active ingredients of the beverage.

j) packing step

Manufactured Fruit Cheongs are packaged and stored in a certain unit, but it is better to package them in a form such as a pouch and store them frozen or refrigerated in consideration of the expiration date.

k) sterilization step

In addition, if necessary, the packaged fruits may be sterilized for long-term storage and distribution.

As the step of sterilizing the packaged food formulation, various sterilization methods can be selected depending on the formulation and packaging type, but conventional ultraviolet sterilization, retort sterilization or steam sterilization methods are used, and these conditions are finely modified as necessary. It is more preferable to perform it.

According to the fruit green and its manufacturing method according to the present invention, the fruit, which is the main raw material, is appropriately treated to prepare it into green, thereby preventing deterioration of the nutrient component of the fruit, replenishing the energy, and making it easy to consume regardless of age. Can increase. In addition, since the product can be maintained over a long period of time even after manufacturing and production, it is possible to increase the quality of the product and maximize the storage of the product according to the shelf life.

< Example >

Hereinafter, the present invention will be described in more detail through examples. These examples are for illustrative purposes only, and it is obvious to those of ordinary skill in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention.

Examples 1-6: Preparation of herbal extracts

Herbal materials including dandelion, sasam, jujube, dermis, quince, lichen, golden, and raw paper were washed with clean water, dried, minced to an appropriate size, and mixed as shown in Table 1 below. Subsequently, the mixed herbal material was added to 10 times the weight of purified water, extracted at 90° C. for 6 hours, and then obtained through cooling and filtration processes.

Ingredient content (g) Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 dandelion 50 100 400 100 200 150 Four three 400 150 100 50 200 300 Jujube 50 50 150 400 100 50 dermis 50 300 100 50 50 200 Quince 250 150 50 100 200 70 Maekmundong 50 30 100 150 100 30 Gold 100 150 30 30 130 100 Original paper 50 70 70 120 20 100 Sum 1000 1000 1000 1000 1000 1000 Salt 10 10 10 10 10 -

Example 7: Preparation of orange blue

100 Kg of oranges were purchased, washed with flour, washed, and pretreated, and then the skin was removed. The oranges were quenched in vinegar for 20 minutes, then removed and dried. The orange flesh was taken and juiced, and the remaining flesh and orange peel were collected and prepared by putting them in a burlap net. Then, 100 parts by weight of sugar and 100 parts by weight of the herbal extract of Example 3 were mixed to prepare a mixture, and the mixture was bathed at 100°C for 5 hours, cooled and filtered. The obtained filtrate and juice were mixed in a weight ratio of 1:1, and then carbonated water was added in an amount of 10 parts by weight to prepare orange blue.

Example 8: Preparation of apple green

100 Kg of apples were purchased, washed with flour, washed, and pretreated, and the peel was removed. The apples were quenched in vinegar for 20 minutes and then removed and dried. The apple flesh was taken and juiced, and the remaining flesh and orange peel were collected and put in a burlap net to prepare. Then, 100 parts by weight of sugar and 100 parts by weight of purified water were mixed to prepare a mixed solution based on 100 parts by weight of the skin and pulp residue, and the mixture was bathed at 100° C. for 5 hours, cooled and filtered. The obtained filtrate and juice were mixed in a weight ratio of 1:1, and then carbonated water was added in an amount of 10 parts by weight to prepare orange blue.

Test example 1: sensory evaluation 1

The sensory test for the fruit blue prepared according to Example 7 was performed by selecting 30 sensory test personnel of various ages with sensory identification ability. The quality evaluation scale is a 7-point scale (7 points: very good, 6 points: good. 5 points: a little good, 4 points: normal, 3 points: a little bad, 2 points: bad, 1 point: very bad) I did.

The sensory test items were evaluated with a total of three sensory items such as taste, aroma, and overall acceptability, and the results were verified for significant differences between samples by Duncan's multiple range test at the 5% level using ANOVA.

The results are shown in Table 2 below (average value ± standard deviation). A commercially available one was used as a comparative product.

Item Example 8 Comparative example flavor 6.55±0.50 4.75±0.54 incense 6.55±0.50 4.75±0.54 Overall preference 6.55±0.50 4.75±0.54

As a result, the product of the example was very excellent in taste, aroma, and overall acceptability, and showed remarkably superior results compared to that of the comparative example in all items overall.

From the results of Table 2, it was confirmed that the products of the examples of the present invention were generally superior to the comparative products regardless of age.

In the above, a preferred embodiment of the present invention has been described with reference to the accompanying drawings, but those of ordinary skill in the art to which the present invention pertains, the present invention in other specific forms without changing the technical idea or essential features. It will be appreciated that it can be implemented. Therefore, it should be understood that the exemplary embodiment described above is illustrative in all respects and is not limiting.

Claims (4)

a) pre-treating the fruit;
b) quenching the pretreated fruit in vinegar for 15-25 minutes;
c) removing the fruit, rinsing it, and then draining it;
d) separating the skin and flesh from the fruit;
e) obtaining a juice juice by making the pulp juice;
f) obtaining a mixed solution by mixing 100 parts by weight of a portion including the shell, 80 to 120 parts by weight of sugar, and 80 to 120 parts by weight of purified water;
g) boiling the mixed solution at 95 to 110°C for 4 to 6 hours;
h) cooling the boiled mixture and filtering the solid content; And
i) mixing the obtained filtrate with the juice obtained in step e), and then adding carbonated water or ice thereto to prepare a fruit blue. The method according to claim 1,
The a) pretreatment step
a1) mixing the fruit evenly with flour; And
a2) washing the fruit mixed with flour with purified water; And a method for producing a fruit blue, characterized in that it comprises. The method according to claim 1,
The fruits are orange, lemon, hallabong, tangerine, kumquat, lime, grapefruit, mango, coconut, pineapple, tropical fruit, pomegranate, citron, plum, peach, blueberry, plum, cherry, apple, strawberry, pear and grape Method for producing a fruit blue, characterized in that one or two or more selected from. Fruit blue, characterized in that produced by the method according to claim 1.

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